Wendy's Grill Skills

18s [SPEAKER_09]
Hi, I'm Wendy's founder, Dave Thomas.

33s [SPEAKER_00]
From the day I opened the first Wendy's, my goal has been to serve the best hamburger in the business.

38s A Wendy's old-fashioned hamburger.

41s So, I started with the freshest beef I could find.

44s One hundred percent pure beef.

47s Never frozen.

49s and we pattied it in squares so the hamburger hangs over the side of the bun.

53s Then we cooked the patty slowly to seal in its natural juices and served it hot off the grill with the customer's choice of toppings.

62s No other hamburger chain can make those claims.

65s That's what sets us apart from our competition, and that's why our customers come to Wendy's.

73s I believe the only way to make a Wendy's Old-Fashioned Hamburger is to press the meat patty.

78s Pressing the meat patty is really important, and here's why.

82s The patty tastes better because the salt is pressed into the meat and makes the meat more tender.

87s It also makes the patty larger, so they'll hang over the edge of the bun, and people will like that.

93s Pressing the hamburger patty requires skill and dedication.

96s You have to watch over the patties constantly as they cook.

100s You should always serve a perfect Wendy's Old-Fashioned Hamburger.

103s the one that you would serve to your best friend.

107s You have one of the most important jobs at Wendy's.

110s Right now, I want you to devote your full attention to learning the new four-corner press procedures for cooking Wendy's old-fashioned hamburgers.

118s And while you're doing that, I'm going to have a hot and juicy hamburger with mustard, pickle, and onion.

132s []
Hey, Greg.

152s [SPEAKER_06]
What's up?

154s Not much.

154s Mary's up front.

155s She wants to see you.

156s Alright.

161s [SPEAKER_04]
Hi, Bill.

162s Hey.

167s Yeah, Mary, what's up?

170s I'm going to pull you off fries today because I want you to learn grill.

174s Have you clocked in?

175s Yeah.

176s Let's get started.

180s You're familiar with the grill, but let me show you a few things you might not already know.

184s The meat is here in the cold well, and the cheese is over here.

187s The bun warmer up above keeps the buns warm and fresh.

191s Remember, we serve one hundred percent pure ground beef.

194s It's padded into squares so that the meat hangs over the bun.

197s Now the tape I'm going to show you is a crew guide and the grill training tape.

205s Why don't you have a look at the tape first and I'll check back with you in a few minutes.

218s [SPEAKER_01]

254s [SPEAKER_07]

271s , are you with me now, get ready, we're gonna lay them down, now beats got grain to it just like wood, you got to follow the arrow to lay it down like you should, from the front to the back you got to lay it down, space it evenly, not scattered around, next, you got to soften meat from the back to the front to make the taste complete, not too little, not too much, with a little finesse you'll get the touch,

296s What's coming up next is our key to success.

298s We'll turn the meat and do a four-corner press.

300s Don't wait too long, I emphasize, or the meat won't reach the proper size.

305s When things start to sizzle, you're ready to go.

307s Gently turn the meat, but don't be slow.

309s Just turn them over easily.

311s We don't want a broken patty, that's a guarantee.

314s Press out the corners.

315s One, two, three, four.

316s Rock it a bit.

317s Are you keeping score?

318s Top and bottom.

319s Ow!

344s

374s What do I start?

399s [SPEAKER_06]
What do I do?

400s Just remember the rap, Billy, and you'll be cool.

404s Well, meat's got grain to it.

408s Just like wood.

410s Follow the arrows.

411s Lay it down like you should.

412s From front to back, lay it down.

415s [SPEAKER_07]
Place it evenly, not scattered all around.

418s [SPEAKER_06]
Next.

420s I've got a salted meat.

421s From the back to the front, it makes the taste complete.

425s Not too little.

426s Not too much.

428s With the little finesse, I think I'm getting the touch.

430s Hey, when things start to sizzle, you're ready to go.

435s Gently turn the meat, but don't be slow.

438s Just turn them over easily.

440s We don't want a broken patty.

441s That's a guarantee.

445s Press them now, right?

447s Top and bottom, left and right.

451s Press out the corners nice and wide, about half an inch on every side.

456s Try choking up a bit on the spatula.

472s Okay, what's next?

475s Let me see.

476s I've salted, turned, pressed.

479s Oh, yeah.

481s When you see red juices on the top of the meat, it's time to give them a turn, then press a repeat.

487s Do it again just like you did it before.

490s Do the four-corner press just one time more.

499s I don't know.

528s When an order is placed, you're ready to go.

531s Just drain the meat, just like so.

535s Then when all the draining is done, you can place the patty squarely on the heel of the bun.

539s [SPEAKER_07]
Alright Billy, that's good.

542s You're getting it down just like I knew you would.

545s But just to be sure, there's still some more.

549s A customer orders a single with cheese Here's the way you do it if you wanna please Lay down the cheese in a juicy spot But don't leave it too long or it'll get too hot Tool it up, lay it off on the meat Do it right, keep it neat Drain then serve on a bun just so Don't touch it with your fingers, that's a big no-no

568s To make a double cheese for someone big and mean Use two or four patties with the cheese in between Don't melt the cheese, the patties have heat Press them together and it's complete Drain and serve like you did before And you can handle any dude who walks through the door

584s If they don't want cheese and your doubles plain Don't press them together, just drain Only serve a great looking patty Never serve a burger that's looking ratty But if something goes wrong and your burger's not right There's no need to get uptight If the drive isn't broken or incomplete That baby turns into chili meat Don't serve that meat, you see Cause quality is our recipe Put those patties in a chili pan And save them for all of our chili fans But if they have cheese, then throw them away Or it'll ruin our chili

613s

636s [SPEAKER_02]
I'm stage two and I'm getting brown You turn me and press me just one time But there's two more stages before I'm fine I'm stage three, you press me twice Just one more stage before I'm nice Stage four, I'm hot, I should be done Looking good like I should so you can serve me, son I'm stage five and I'm still alive But serve me soon and don't be slow I've only got one minute to go

660s [SPEAKER_07]

678s Always serve top quality.

680s Nothing less than the best.

681s That's a guarantee.

682s Remember this rap and you'll be hot.

684s Give the grill your very best shot.

686s And soon you'll develop some real grill skill.

688s You'll be tough on the grill.

690s Yes, you will.

691s Mr. Bill.

691s Bill?

692s [SPEAKER_04]
Bill?

694s Bill?

694s Bill?

695s Bill?

695s Bill?

696s Bill, the tape is over.

698s Do you have any questions?

700s [SPEAKER_06]
No, I think I've got it all.

704s [SPEAKER_04]
Good.

705s Then let's go up to the front line.

708s and I'll get you started.

742s Thank you, sir.

750s [SPEAKER_01]
Enjoy your meal.

755s [SPEAKER_00]
Thank you.

758s You know, it's an old-fashioned hamburger, just like this one that keeps our customers coming back to Wendy's.

765s cooking and pressing our hamburgers isn't easy.

768s It requires a special talent which takes some practice to develop.

773s Every hamburger you serve our customers should be the best in the business.

786s [SPEAKER_05]
I won't be burning the rush because I don't feel the

795s the heat I got just what you need I've got the grill skill It takes the nerves to steal When you got orders to fill You need the one with the grill skill When I'm turning and pressing I'm doing it right

824s [SPEAKER_08]

856s [SPEAKER_05]
, I've got you covered When they're lined out the door When you get hit real hard I said bring on some more I've got your grill skin It takes nerves to steal When you've got orders to fill Come to the one with the grill skin

887s You need the one with the grill skin