Anyone work/worked at Freebirds? I have questions.

I’ve been going to Freebird’s for over 20 years at this point. I’m still a fan. I think the burritos are still better than Chipotle.

HOWEVER.

I have been asking everyone I know for years (and annoying the shit out of my wife every time we go) why on EARTH they run their line the way they do? Why does one person walk all the way down the line with you, even when they’re super busy? Why not do it station-style like Chipotle? They also always seem to be overstaffed by at least two employees but the line moves insanely slow because of how they run their kitchen.

It’s been like this as long as I’ve been going, it’s not just a post-pandemic thing.

Why? Why do it the least efficient way and still be overstaffed? It’s like this at every single Freebird’s I’ve ever been to.

I’m humbly requesting answers/explanations/any kind of reason for why they run their line this way by anyone who has maybe worked or managed a Freebird’s.

I’m totally open to just not understanding the need to do it this way but I just don’t see it.

Thanks!