Super Duper Burger FAQ Flashcards

FAQ About Super Duper Test ANSWERS

1. When was the first Super Duper open? Castro- April 2010

2. Where are our other locations? 6 in SF (Castro, 721 Market, Chestnut, Metreon, 98 Mission, and Laurel Village); 3 in North Bay (Mill Valley, Novato, and Napa); 2 in South Bay (Los Gatos and West Gate West); 3 in the East Bay (Concord, Berkeley, and Emeryville) and 1 in the Peninsula (Serramonte)

3. Where are the two Seasonal locations? GIANTS @ Oracle Park and 49ERS @ Levi's Stadium

4. Are we a franchise or a chain restaurant? Neither. We are a group of local burger joints.

5. What kind of eggs do we use in our sauces? Pasteurized eggs

6. Are all of the cheese options pasteurized? Yes

7. What kind of meat do we use and what percentage do we use? Brandt Farms beef from Central California, is 80% lean and 20% natural fat. No fillers, never frozen, ground fresh daily

8. What do we add to our meat? Salt and pepper

9. Do we grind our meat here? No, it is freshly ground and delivered every day

10. Do we add butter or oil to our burgers? No

11. Why are our burgers so greasy? They are not greasy but in fact juicy- adding cheese will make them oily.

12. Do we make our pickles in house? Yes

13. How long is the pickling process? 24 hours

14. Can I buy a jar of pickles? Yes, it's $30 a jar plus tax. If they bring back the jar they get $10 back.

15. Who makes our bread? Made and delivered daily from an artisan bakery in the bay area.

16. Are our bread options gluten free? No, but we can do a lettuce wrap. We cannot guarantee 100% gluten

free due to work surface having gluten contaminants present, even if we clean it thoroughly.

17. Is there dairy in our bread? The burger buns do contain eggs, butter, and milk but our CIABATTA IS DAIRY FREE.

18. What kind of tea do we use for iced tea? Tractor Organic Black Tea

19. Is our lemonade packaged? Do we offer free refills? No, it is made daily in house. Unfortunately, no refills.

20. Why do we call our cones 100% organic? We use 100% organic soft serve from Straus Creamery located in Petaluma.

21. Do we make our veggie patties in house? No, it's a Malibu Garden burger that is vegan and made to our specifications.

22. What does it mean to be vegan? What can we offer a vegan? A vegan does not eat any animal product like meat, cheese and eggs. Our vegan option is a veggie burger with no cheese or super sauce, wrapped in lettuce OR with ciabatta. Regular fries are also vegan.

23. Are our veggie burgers gluten free? No

24. Are our fries gluten free? No because we cook them in the same fryer as the veggie patties and donuts.

25. Can a guest order garlic fries without any cheese? No, there is cheese in the sauce.

26. What kind of oil do we use? Non-GMO Canola oil

27. What sauces are gluten free? Hummus and Vegan Mayo. All other sauces have a little Worcestershire sauce in them- which contains gluten.

28. Do we use thousand Island sauce on our burgers? No, we use our homemade super sauce which is like a seasoned mayo which has dry mustard, ketchup, Worcestershire sauce, salt, pepper, homemade pickles, pasteurized eggs and canola oil.

29. What are our gluten free options? Super, mini or chicken sandwich with wrapped in lettuce with only Vegan Mayo or Hummus as a sauce. It is not 100% gluten free because of the presence of gluten contaminants in the work area.

30. Do we have a kid's menu? No, but we offer a grilled cheese that is not on the menu.

31. Do we charge for a cup of water to go? NO. Except for locations where there is City or County Disposable Cup Fee charge.

32. What do we tell the guest when they order a salad? Our salad also has baby kale and arugula, pumpkin seeds, and quinoa. DRESSING ALWAYS COMES ON THE SIDE.

33. What is the only thing that can be left off of the salad? Onions

34. What comes on the salad? Green leaf lettuce, baby arugula and kale, pumpkin seeds, quinoa, red onions, tomato, cucumber

35. Does our Caesar dressing contain anchovies? NO

36. List the beer selection at your store from the lightest to the strongest. Selections vary. Scrimshaw Pilsner, Allagash White, Lost Coast Tangerine Wheat, Lost Coast Downtown Brown (Seasonal), Racer 5 IPA.

37. List your bottled wine menu from the lightest to the heaviest. Charles de Cazonove Brut, Miraval Rose, Matanzas Creek Sauvignon Blanc, La Crema Chardonnay, Carmel Road Pinot Noir, Perrin & Fils Reserve, Arrowood Cabernet, Col D'Orcia Brunello, House Red and House White

38. What do you do with a Cone Card? Guest gets a complimentary kid's cone. Ring up as usual, ask what flavor, dipped or not dipped. You DO NOT charge them. Leave the check open. Give the card to the MOD and let them know the check needs to be comped.

39. What payments do we take? Cash, Visa, MC, AMEX, Discover, and any contactless payment option.

40. How are our Portobello mushrooms prepared? Sliced then grilled.

41. How do you ring in a plain veggie burger? Veggie burger, no cheese, no Super Sauce, no LTO, no cucumber, no Hummus.

42. If a guest orders milk, what cup do you out it in? Kids cup.

43. What should you do when you get a bill larger than $20? Ask your manager.

44. When do you hand out straws? Only upon request and automatically with shakes. Why? Even though they are compostable, we want to do more than our part to help eliminate as much waste as possible.

45. When do you give a guest utensils? Only upon request

46. Write a greeting on what you would say to a guest when they come in: Smile and make eye contact, "Welcome, here is the self-ordering kiosk, please let me know if you have any questions.

47. Write a greeting if a guest decides to place an order with the cashier: Welcome, have you been to Super Duper before?" If yes, "Welcome Back!" If no, "Welcome! Just to let you know our mini burger is our regular quarter pounder, the Super is 2 juicy patties"

48. List the reasons why we do the Big Order Procedure? 1. To label the order so the guest knows which burger is which 2. To ensure order accuracy 3. So that the kitchen can start making the food

49. Write an example of what you would tell the guest: "I am going to send each sandwich individually so we can label the order and to make sure we make it correctly."

50. What do you get after you pass this test? A chance to work in one of the funniest restaurants ever! And a high five.