TABLE OF CONTENTS
THE CORE
The Basics Space Considerations Menu Types
THE SET-UP
Made to Order Grab & Go
THE EXPERIENCE
Smallwares & Packaging
LTOs
Add-Ons
Execution Tips
EMBERS AT A GLANCE
THE CORE
Let’s get the basics right every time.
A great grill station starts with a focused menu, solid prep, and a commitment to quality. Stick to dependable favorites cheeseburgers, grilled chicken sandwiches, vegetarian burgers, tenders, and fries and execute them with consistency. Keep it simple, prep it right, and let the ingredients speak for themselves.
KEEP IT CLEAN AND CRAVEABLE
No shredded lettuce. No precooked proteins. Always use fresh builds, seasoned right, and finished on a toasted bun.
BATCH COOK
Master the flow of batch cooking. Prep in waves to keep quality high and food fresh.
ELEVATE WITH THE EXTRAS
Add variety through daily specials, rotating LTOs, and pop-up brands— without overcomplicating your menu.
Whether you ' re working with limited equipment or a full-service setup, success comes down to smart design. Small setups can deliver high-impact menus fast, while larger cafés can expand into custom builds, rotating features, and bold upsells.
SMALL SETUP, BIG RESULTS SPACE CONSIDERATIONS
STICK TO THE CORE
Run 2–3 best-sellers using versatile proteins like burgers, grilled chicken, or plant-based patties.
MAKE THE MOST OF YOUR SPACE
Focus on smart layout and efficient use of equipment. Back it up with clear signage and strong marketing so it grabs attention and drives orders.
FEATURE LTOs DIFFERENTLY
No space to display it? Run your LTO made-to-order and call it out with signage or POS prompts.
SHOWCASE ONE ADD ON
Choose a simple upsell like bacon or avocado and position it clearly to boost check averages.
MORE SPACE, MORE STRATEGY
A larger footprint gives you room to expand but only if it’s used with intention. More space doesn’t m brilliant at the basics: execute your c then layer in a smart rotation of LTOs overcomplicating operations.
EXPAND YOUR LINEUP
Offer 4–5 builds with a mix of proteins, toppings, and formats. Add variety without sacrificing speed.
DESIGN FOR FLOW
Separate cooking, assembly, and service zones to keep things moving. Crossed paths and shared tools slow everything down.
CREATE A FEATURE ZONE
Highlight one premium item like a seasonal LTO. Change it out regularly to keep it fresh.
SHOWCASE THE UPSELL
Use risers, trays, or signage to feature add-ons like signature fries, cookies, or avocado. Make it feel like part of the experience—not an afterthought.
THE MENU
The Embers Grill menu should start with the dependable favorites: a burger, grilled chicken sandwich, vegetarian burger, chicken tenders, and sides. This core menu provides consistency across locations and keeps execution smooth.
Use rotating features to keep things fresh without adding complexity.
DAILY FEATURE CARDS
These cards fit right into the menu base, making it simple to keep your offerings fresh and flexible.
CORE MENU
“Individual Pricing” template
AVAILABLE FORMATS
11 x 17" | Individual or Group pricing templates (print via FedEx) Digital | Horizontal and Vertical
EDITABLE MENU
If you have a nontraditional space and need more customization, use the editable template.
AVAILABLE FORMATS
8.5 x 11" Printable
Digital | Horizontal and Vertical
SETTING UP YOUR SPACE
Every grill station needs flow.
Whether you ’ re running grab-and-go or made-to-order, a wellorganized setup is key. Keep your layout clean, efficient, and built for speed—so your team can stay focused and consistent.
Every station should follow this order to prevent backtracking and keep service fast.
MADE TO ORDER
Made-to-order grill stations deliver on customization, freshness, and quality—but only when the line is set and the team is ready. Keep the setup tight and the menu focused to keep things moving.
OWN THE FLOW
Clearly define grill, build, and finish zones. Avoid overlap to keep service smooth.
PREP IS EVERYTHING
Fully stock your station before service. If you ' re restocking mid-rush, you ' re already behind.
KEEP THE MENU FOCUSED
Stick to 3–5 builds with customizable toppings and sauces. Enough variety to satisfy without slowing you down.
MAKE EVERY ORDER COUNT
Whether it’s face-to-face, through a kiosk or ticket system, get the order right and deliver it hot. Quality is what sets this station apart.
No kiosk? Use order tickets for all made-to-order grill items. Editable versions are on the Embers MyCompass page.
PROTEINS CHEESE
BUNS
DIGITAL SIGNAGE
QR NUTRITIONALS
STATION IDENTIFIER
GRAB & GO
When speed matters most, Grab & Go gets it done. Ideal for high-volume cafés or fast-paced rushes, this setup delivers hot, craveable grill favorites—no wait required. With the right prep, packaging, and par levels, you can serve quality at speed without missing a beat.
SHOWCASE THE SANDWICH
Use sandwich boats so guests can quickly see what they’re grabbing. It saves time and shows off the product.
MAKE IT CLEAR
For wrapped items in hot hold units, labels are a must. Guests shouldn’t have to guess.
STOCK A TOPPINGS BAR
If your setup can’t hold fully built sandwiches, keep a nearby toppings bar so guests can customize easily.
SET PARS, NOT PILES
Avoid waste and keep quality high by producing in waves based on demand. Fresh beats full every time.
SIGNATURE KRAFT PAPER
If you ’ ve got drop-in wells, don’t let that limit you to assembly-style service. Cover them with grill tiles and pre-portion fried sides in boats for grab & go speed no extra labor needed.
QR CODE
UPSELL
LTO
THE EXPERIENCE
The grill station might be all about comfort food, but execution matters. From the way food is prepped to how it’s packaged and presented every detail adds up. Nail the experience, and you’ll keep guests coming back for more.
SMALLWARES
Support your menu by outfitting your space with the right tools. No cold wells? Use a cold holding box. Need a polished look? Grill tiles go a long way. And don’t forget a heat lamp to keep sandwiches fresh during busy stretches.
PACKAGING
Use burger bags and boats lined with black deli paper for high-impact grab & go visibility. Portion sides individually and keep all packaging clean and grease-free. Presentation drives perception invest in the look.
it’s the small upgrades that make A BIG IMPACT
MAKE SURE YOUR PACKAGING WORKS AS HARD AS YOUR TEAM
LIMITED TIME OFFERS
LTOs are your secret weapon to keep the grill menu fresh and exciting. They give guests something new to crave and drive repeat visits. Plus, they let your team show off seasonal flavors and new trends without overhauling the core menu.
ROTATE TO KEEP IT FRESH
With bold options like the Cajun Fish Sandwich and Quesadillas, you ’ ve got plenty to work with. Run one at a time and change it up weekly.
LET IT STEAL THE SPOTLIGHT
Use your LTO signage front and center. The Steakhouse BBQ Burger or Queso Black Bean Burger deserve visual space—make sure guests see what’s new.
BUILD FROM YOUR BASE
Most LTOs use familiar proteins and toppings—just styled differently. Lean into your core ingredients and swap in one or two new elements to keep it simple for the team.
SET IT UP FOR SUCCESS
Before launching, walk through build steps, portioning, and packaging. A few minutes of prep ensures every Loaded Cheesesteak or Nashville Hot comes out hot, consistent, and fast.
ADD-ONS THAT SELL
Upsells don’t just boost check averages they round out the experience. With the right marketing and setup, you can turn simple add-ons into high-impact drivers. Make them easy to spot, easy to grab, and hard to resist.
UPGRADE THE BUILD
Call out bacon, avocado, fried egg, or fries your way as premium add-ons. Keep signage clear and price them confidently.
FRIES, YOUR WAY
Seasoned fries are an easy win. Feature rotating flavors like Cajun, ranch, or garlic parm in pre-portioned boats.
POWER UP THE PROTEIN
Offer guests the option to swap in a double patty or plant-based burger. Use signage to highlight macros, flavor, or featured blends.
GRAB & GO EXTRAS
Bagged cookies, drinks, and seasonal sides can boost the total without slowing the line.
EXECUTION TIPS
A great grill station isn’t just about what you serve it’s how you serve it. These tips keep quality high, service fast, and guests coming back.
CLEAN AS YOU GO
Grill stations get messy fast. Wipe surfaces and rotate utensils between builds to keep things clean and food-safe.
STICK TO THE BUILD
Consistency is key. Guests should get the same sandwich every time whether they’re ordering a classic burger or a limited-time feature.
KNOW YOUR RUSH PLAN
Have a plan for peak times. Flex labor by adding a second cook to keep the line moving and service running smooth.
RESTOCK, DON’T REACT
NO GRILL STATION? NO PROBLEM.
You can still serve up grill vibes without a full station. Try these easy plug-ins:
Don’t wait to run out. Cold wells, buns, and condiments should be checked and refilled routinely.
BOH to FOH. Use your BOH equipment to prep grill items, then run them out to the café for quick service.
Hot Hold = Fast Grill Fix. Add a hot holding unit to an unused counter to serve grill items for grab & go.
Lean on LTOs and Visual Merchandising. Feature one grillinspired special each week using bold signage to make it pop.
VISUAL PLAYBOOK 2025 EDITION