[PHOTOSTORY 3: ADITL] Welcome to Moes: How Rainey Faglie runs one of the most successful Moes establishments in Metro-Atlanta

By: Grace Drawdy

Rainey Fagile, the Operating Partner for Moes Southwest Grill located in Cumming, GA, begins his day cleaning the back of the store. "It is important to have a clean working space before we begin food prep so everything is up to code," said Faglie.

Faglie changes the head of the squeegee. "Part of the job is being a plumber, a cook, a handyman, and a babysitter," laughs Faglie. 

Faglie squeegees the back of the store. He arrives early to make sure everything is in place for employees to start the day. 

As food preparation employees arrive, Faglie instructs them on what food needs to be made for the day. In order for Moes to be able to run smoothly, virtually all food must be made before the store opens daily. 

Errin Lortie, one of the leading food prep employees, listens to these instructions and begins 

delegating the food preparation duties to her coworker, Bayram Ayvazov. It is important that they quickly and efficiently work together so all food can be made in time for doors to open.

Faglie begins reviewing food preparation supply orders with new management trainee, Houston Robinson. These orders can range anywhere from produce to beans to meat.

Errin Lortie begins making rice for the day. Moes offers two different kinds of rice to customers: southwest rice and cilantro lime rice. 

Faglie checks on the food preparation to make sure everything is running smoothly and on time. There is much to be done including cutting fresh ingredients and making guacamole. 

Management trainee, Bayram Ayvazov dieces the onions. Onions are an extremely critical ingredient as they can be served on their own, or added to make the pico de gallo.

Lortie begins making the guacamole for the day. "We have directions that we follow to make the food, but sometimes I like to make mine slightly different," said Lortie.

Lortie adds the cilantro to the guacamole. "I like to add a little more lime juice than what the recipe calls for. I think it makes it taste better," said Lortie.

Lortie tastes her guacamole to make sure that it is up to standard. Moes prides themselves on food made with the freshest ingredients. 

Lortie moves on to cleaning the jalapeños. Jalapeños also have multiple uses including being served as an add on, and to give the restaurant's seasonal roasted corn more of a kick.

Fresh tortilla chips made daily wait by the register to be served with the customer's meal. Sunday is a particularly busy day, where the restaurant allows kids to eat free, Faglie estimates all of the chips will be gone by the end of the day.

Employee Ellen Smirnov grills the chicken needed to initially open up the restaurant. This is one of the final steps in food preparation for the day so the meat can be fresh when served to customers. 

Robinson cuts the chicken to be served. All protein options including the chicken are grilled as needed throughout the day so Moes continues to serve the freshest ingredients possible. 

Cutting the chicken gets tedious as Robinson works cut the meat into uniform pieces. This is important so the correct portion sizes are served. 

Smirnov returns to the grill to begin roasting the corn. Like the chicken, it is cooked last so that it can be fresh for customers.

As the corn roasts,Smirnov begins filling the serving line with food for the day. Employees must be able to multitask and work quickly due the high volume of customers throughout the day.

The serving line is complete and ready for the day. Without Faglie's ability to be versatile, the restaurant would struggle to handle the volume of customers in an efficient manner.