Hey fellow monkeys. Recently found myself in a fortunate position to choose between two FT offers. First offer is a FO cashier role at a tier three burger chain (Carl’s Junior/White Castle/Burger King) and the second offer is a BO line cook role at a tier one burger chain (In-N-Out/Shake Shack/Whataburger).
While I would enjoy the client-facing and networking aspects of the first offer, I feel like the second offer would be a better name on the resume. Also, the second offer has excellent internal mobility that should give me the opportunity to switch to a client-facing cashier role after a year. For this last reason, I’m leaning towards the second offer.
However, my only concern would be exit opportunities. Ultimately, I’d like to end up as a server at a top tier chain restaurant (think Cheesecake Factory/Texas Roadhouse/P.F. Chang’s). Clearly, a client-facing role would best leverage me for such exit opps, but the second offer wouldn’t put me in such a position until my second year. I’m worried that waiting to recruit until my second year may limit my exits. What would you do?
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Congrats on White Castle
I don't like being the bearer of bad news, but you're dead on arrival.
I started as jr. manager at Chick-Fil-A (my dad and the franchisee owner go to the same bowling alley). From there, it was like a dream; highly visible role, top-bucket sandwich modeling for my class, and headhunters from Chili's/Outback/TGIF calling me daily. I ended up staying in lower market QSR as there was a clear path to Managing Manager (top of the hierarchy for those not in the biz). I built my client base ranging from small/medium-sized people to the morbidly obese (which I excelled in serving).
Clearly, my book of business had turned a corner so I thought I'd get my own franchise. Given the health craze and my desire to maintain my good brand, I opened 10 Subway shops within a 0.25 mile radius in Northern Montana. Insane carry and now I can retire or just let the automated cash cow do its thing.
Any path you choose, just make sure it's FO. Then--maybe one day and with some luck--you could be me.
managing manager lol
also what are the target schools? I've heard U of Alabama is good
QSR Feeder Schools (Targets)
- University of Phoenix; strong relationships with Jack in the Box. 50%+ of the Phoenix summer analyst population end up with Jack. 40-45% are spread across Jamba Juice, Sizzler, Denny's, and Waffle House. The remaining--bottom tier--go to Arby's. Fun Fact: I wrote for the school newspaper (the platinum firebird) and that helped me 'break the ice' during interviews
- University of Scranton; top tier for PA/NJ franchisee placement. I also know of graduates accepting offers at EBs like Pat's King of Steaks and Geno's Steaks in Philly. These EBs typically have a small number of seats and breaking in without a Master's is a real achievement
- ICE Culinary Institute; a must for those looking to be in FO product groups (e.g., Fixed Sandwich, Fries Exchange 'FX', Toppings and other Commodities)
I don't know much about U of Alabama, but hear they have a lot of famous alums at Bojangles so you can network your way into a southern legend.
I wouldn't think of the line cook role as BO- you're still in a revenue producing role. However, if your goal is to become a client-facing server at a tier-one chain restaurant, I would take the cashier offer. You can later lateral into the tier one position. If you take the line cook role, you would have to obtain a HSD (High School Degree) and enter the industry as HSD Associate in the Serving Department. Id take the tier 3 offer, lateral into the tier one range, and then later on lateral into the EB range (Nobu).
For the HSD, would any school do or only target kids make the cut?
Even if you obtain a lower tier HSD, you should still be able to network your way into a tier-one chain restaurant. However, if you go to an EHS (Elite High School) (think Trinity School, The Brearley School) then the ERs (elite restaurants) are on the table for you.
In-N-Out has such a strong pipeline they don't even pitch, have you ever seen a cashier there upsell? Meanwhile at McD you will be asking every client to supersize - embarrassing fall from grace by a once great name.
We definitely need more information, Burger King in North Dakota is basically equivalent to Big 4 (McD/Wendys/Tim Hortons/A&W), while Burger King in the ivory towers of LDN/NYC has guaranteed exits into Michelin star shops.
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Take tier one offer and renege for McDonalds
Carls Jr isn't a fucking BB bro this is so stupid, move Wendys onto the list and move White Castle way down. Fucking undergrads are idiots, I swear.
Hate to be a downer here but the industry is dying bro, automation is going to take those roles. If you're dead-set on something similar to fast food cashier, have you looked into Deutsche Bank at all?
In-N-Out, it's the highest paying EB of the fast food landscape. Easy to lateral once you get your foot in the door, provided you can grind (I hear the back office can get sweaty). That amazing service they are famous for? That's you burning the midnight oil.
You will gain experience faster than your peers; you WILL be slicing potatoes by hand, which those BB kids at BK don't even know how to do (do they even let them use knives?). Don't even bother with b-school, a Manager at In-N-Out makes way more per hour than a post-MBA.
Very strong culture, but definitely WASPY (they print Bible verses on their cups). Interview is all fit based, barely any technicals. Easier to work there straight out of school (high); they don't trust laterals from lesser establishments.
As an Incoming Summer Front Line Server (He/Him) at the prestigious Gordon Ramsay Burger, I would recommend that you go with the first option if you want to maximize your options. If you are a diversity hire with a GPA of at least 0.5, I can even try to introduce you to my future Managing Chef, who happens to be my uncle. Also my girlfriend is breaking up with me after becoming a tiktok celebrity so fml.
Obviously a hypsm alum. How would you rate your experience at your prestigious school? What would you recommend to a potential transfer recruit looking to follow in your footsteps?
Top 5 school. They would take us to McDonald’s to get chicken tendies every Friday. Definitely worth the $60k/yr to build relationships with the workers there.
As for advice, I’d say network network network. That’s the name of the game. For example, in high school, I would eat at one of the most prestigious Burger Kings in the world (in NYC but that’s all I can disclose), going there sometimes 5-6 times per week. After 3 months, the cashiers already knew my name and order. Sometimes they even let me go behind the counter and “have it my way”. Needless to say, those relationships helped me get my foot in the door.
Wow. I wholeheartedly agree. Networking IS the name of the game. I just have to find a way to break in. Had a coffee chat with the assistant manager at my local kfc shop. A little sweaty but they really are a good group. He mentioned that he likes my chances. (I bear a striking resemblance to Colonel Sanders) Hopefully that will get me far enough to be considered at Chick-fil-a. Definitely would need Sundays off for WLB later in my career.
You should have went to a target undergrad. Maybe you can go back and work on recruitment for Five Guys?
In-N-Out for the prestige. Only 20% of my line cook class stayed the full stint. 30% of my fellow line cooks ended up in FO FT roles with PFC (PF Chang's), 20% went on to think Chilis/Olive Garden/Old Chicago, and the other 30% went to LO MM burger tech development for a better WLB.
Not surprising given that In N Out is a total sweatshop. Sure their base pay and bonus structure is above street and their culture is known to be really good, but the hours and intensity aren’t sustainable. Super collegial and stellar exit opps tho.
I'm a middle schooler looking to break into a FO role at a tier 1 QSR (McDonalds, Burger King, Taco Bell). What should I do to maximize my chances of being selected?
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