This is a super cute place with a great concept and adorable people working there, but it’s very disorganized, leading to unnecessarily long waits. For such a tiny kitchen space, it looks and feels random and a little chaotic. As somebody who worked in the restaurant business, I really want them to succeed, because they are great… There’s a lot of heart here and great food. A few observations and suggestions for the workers, take what you like and ignore the rest:

Noticed that the main cook, who appears to be a skilled short order cook, was frequently rotating out and doing things like restocking water, and delivering orders to people, while there was a line out the door. I would suggest having this person just stay at the fryer and griddle doing their job, to keep things moving. Also, because they were switching jobs, they were spending a lot of time taking gloves off and putting gloves on.

Noticed that the two people handling food were wearing gloves, but the person making coffee did not, and she was putting her fingers inside the cups when writing names and had just touched her hair. Just be mindful. Frankly I wasn’t that concerned, but probably some people will be horrified.

The beignets are very large, delicious, but heavy and seemed slightly undercooked. Two beignets for a sandwich is a lot. I noticed other diners not eating all of their beignet, and we couldn’t either. How about if you just had one beignet, fried it to crispness, and then cut it in half for the sandwiches? I think it would be a better balance of bread to filling, you wouldn’t have to waste so much dough, less waste by diners and things would move more quickly because cooking would be cut in half. Better margin, too.

Its ok as is, but just looks uncomfortable and takes too long when busy. Keep working on this - I’m rooting for you.