Prepare for shift

• Make sure you have gathered all information on how to open the store properly: keys, alarm, gates, sliding doors, light switch, equipment for prep, Trail access and other specific information required to open the store

Unlock doors and turn on light

• Make sure to turn on all the lights in the store

Change into clean clothes and work shoes, and prepare for shift by following other Hygiene Manual Procedures

• Make sure to place your regular clothes and personal items in the employee locker nice and tidy to make space for other employee’s coming to work

Enter the bar and wash your hands

• Follow Hygiene Manual procedures

Clock-in

• Open the clock-in app
• Choose your name and enter your password
• Write your signature and clock-in

Turn on machinery

• Dishwasher
• • Check if the inside cleaning of the dishwasher is acceptable. No leftover dirt should be visible in the side or bottom of the dishwasher
    
  • Ensure the drain plug is properly tightened
  • Turn on the dishwasher to fill up the dishwasher with fresh water
  • When using the dishwasher throughout the day follow this procedure
  • • Clean all equipment with a brush, soap, and hot water
    • Place equipment into the dishwashing tray
    • Close the dishwasher
    • Press [1] for short program [2] for medium program [3] for long program
    • • Use appropriate program
    • When the dishwasher is done it will notify you with a beeping sound
    • Take out the clean equipment
    • Place the equipment back to its designated place

• Sandwich grills
• • Turn on the grills
    
  • Make sure the grills are set to the right temperature (270°)

• Coffee station
• • Turn on the coffee grinder
    
  • Flush all groups on the espresso machine twice running the old water from yesterday through the pipes

• Blenders
• • Turn on the blenders
    
  • Test that the blender stations work by pressing the pulse button

• Centrifuge
• • Check if it is working by turning it on and then off
    
  • Check if cleaning of centrifuge sieve is acceptable
  • 
  • • Sieve should be clean – shiny and silver
  • Clean all dirt blocking the centrifuge sieve holes
  • • Grab a nail brush and hit the sieve repeatedly, until all holes of the sieve are clear
    • 
    • Brush the sieve with hot water

• Fridges and freezers
• • Check that all fridges and freezers are turned on. In case they are turned off, dispose all the remaining prep from that fridge/freezer, register it on the Waste App and turn it on again

• Digital menu screens
• • The menus will turn on automatically. No action is needed

Check yesterday’s cleaning of the bar area

• If any of the following areas are not kept clean according to the company standards, it is your responsibility to sort it out before opening and inform the BM about the lack of cleaning procedures from the previous day
• Bar floor
• • Bar Floor must be completely swept and washed from yesterdays close
  • The floor drain should be clean with no dirt visible
• Facades
• • The facades must be shiny with no marks or stains visible
  • The handles must be thoroughly cleaned with no hidden stains or dirt
• Surfaces
• • All surfaces on all stations must be thoroughly cleaned and shiny with no marks or stains visible
• Cabinets
• • Bar cabinets must be fully cleaned from stains and marks

Open POS (Point of Sale) and follow Start of Day procedures

• Open the POS App -> Press “Begin Day” -> Type in yourJuicer Number -> Type in password (1234) -> Count coins and notes in the till and register the amount of each coin/note on the POS -> Press ‘Sign Begin Day’ -> POS is now open
• Report any big till difference to the BM (More than + / - €5)
• • Recount if there are any misalignments between yesterday’s end cash and todays begin cash
  • • If there are still misalignments, type in Begin Day three times on POS to accept till difference

Open the List App and test systems

• Type in 1x coffee on your employee number – Check if the order appears on the List. If it doesn’t, try and reconnect the List
• • To reconnect theList, restart the app on the iPad. This is done by tapping the home button twice and then swipe up the application. Open it again
  • • If The List still won’t connect follow Troubleshooting Guides
• Check terminals
• • Type in 1x optional order and see if the price appears on the terminals. If it does, then just cancel the order
  • • If the price doesn’t appear on the terminal, follow Troubleshooting Guides

Open remaining tech devices

• 3rd party delivery
• • Follow procedures on local 3rd party delivery
• Trail
• • Type in store account and password

Check temperatures

• Use the pyrometer to check the temperature of all fridges and freezers in the store. Follow the guidelines in the Hygiene Manual
• Type in the temperature for each fridge and freezer on Trail

Outdoor Area

• Chairs & tables
• • Check cleaning of tables and chairs
  • • If tables are dirty, clean with a wet cloth
  • Place all furniture according to the ideal setup
  • Make sure the table and chairs are placed neatly
  • Place any cushions in matching furniture
• Plant boxes
• • Take out theplant box and make sure the plant is upright in the soil. No trash or dirtshould be in the soil
• Parasol / awning
• • Open the parasol/ awning. Make sure it is fully opened, so the textile is tight and nice-looking
• Lock doors
• • Go back inside and lock the doors to ensure no guests enter the store while you are preparing the store

Customer Area

• Check yesterday’s cleaning
• • Floor
  • • Check if the floor is swept and washed making a good impression when entering the store
  • Tables and chairs
  • • Check if the surfaces of the tables and chairs are clean
  • Trashcans
  • • Check that all trashcans are emptied and there are no stains visible on the surface
  • Toilet
  • • Check if the floor is swept and washed making a good impression for our guest
    • Check if the sink and toilet are thoroughly cleaned
    • Check if the mirror is shiny and clean
  • Place the furniture according to ideal setup
  • • Setup whole Customer Area, so it looks nice and welcoming for the morning guests
    • Puff up all pillows and place them neatly

Distribute cloths and gloves

• Follow market rules
• • EU rules
  • • Place 1 cloth next to the espresso machine steamer
    • Place 2 cloths at the dishwashing area
    • • One for keeping the dishwashing area clean and one designated for the Customer Area
  • US rules
  • • Place 1 cloth in the disincentive box on the espresso machine
    • Place 2 cloths at the dishwashing area
    • • One for keeping the dishwashing area clean and one designated for the Customer Area
• Gloves
• 
• • Place the gloves next to sink 3, so they are easily accessible after hand washing procedures
  • Place the needed glove sizes so there is an appropriate fit for each hand size of juicers at work

Disinfect prep area

• Use the sanitiser and a clean cloth. Apply a few sprays and wipe off with a cloth

Prep all workstations

• Check yesterday’s prep
• • Check how much there is left of each ingredient from the previous day
• Ideal prep
• • Check the Ideal Prep and get up to date on how much you should prep for the specific day.You should subtract the amount of prep there is left from the previous day when starting the daily prep as these ingredients should be used first
  • Write down a list of what you need to prep
  • Get the ingredients necessary to follow ideal prep
• Follow FIFO on every single ingredient
• • FIFO is the abbreviation for “First in – First Out”. This means that we always must use the oldest stock first. Whatever good or ingredient that came in first also must go out first. Otherwise, we will mess up our stock handling
  • • FIFO in cooling grave
    • • When prepping ingredients, make sure to place the oldest prep at the top of the canteen so it can be used first
    • FIFO with canteens in fridge
    • • Make sure each prepped ingredient is only stacked one place to prevent the team using the wrong stock. When stacking prep, again make sure the oldest prep is stacked at the top
• US: Prep Drip Coffee and Cold Brew
• • Drip Coffee
  • • Start out by weighting 250g of filter coffee beans
    • Set EK 43 grinder to desired number 7 as a starting point - grind size will vary depending on flavour needed- (finer stronger) (coarser weaker)
    • Take the filter basket and place paper filter into basket
    • Ensure EK grinder hopper gate is closed and add beans to hopper
    • Start motor on EK grinder, place basket with filter paper under and release hopper gate to grind coffee dose into filter paper
    • • Make sure it’s placed neatly and covers the entire filter basket
    • Level the ground coffee in basket and place into brewer
    • Place washed out and clean 1 gallon coffee dispenser into position and start the brew process- button no.1
    • Start the grinder and wait until all the coffee beans are grinded
    • Once brew is complete set timer for 2 hours- when alarm sounds at 2 hours discard old coffee and make fresh batch
    • Place the dispenser on the serving tower
  • Iced Drip Coffee
  • • Start out by weighting 250g of filter coffee beans
    • Set EK 43 grinder to desired number 7 as a starting point - grind size will vary depending on flavour needed- (finer stronger) (coarser weaker)
    • Place paper filter into basket
    • Ensure hopper gate is closed and add beans to hopper
    • Place the filter basket directly under the grinder
    • Start motor on EK grinder, place basket with filter paper under and release hopper gate to grind coffee dose into filter paper
    • Start the grinder and wait until all the coffee beans are grinded
    • Level ground coffee in basket and place into brewer
    • Weigh out 1.3kg of ice and add to washed out and clean coffee dispenser
    • Place washed out and clean 1 gallon coffee dispenser into position and start the brew process- button no.2
    • Ensure all ice has melted otherwise stir to break ice down
    • Once brew is complete set timer for 2 hours- when alarm sounds at 2 hours discard old coffee and make fresh batch
    • Place the dispenser on the serving tower
• Prep sandwich station (E-Campus Link providing all guidelines)
• • Check up on expiration dates and mouldiness. Remember to register any expired ingredients in the waste feature on the List
  • Pesto (Vegan)
  • • Follow prep manual procedures
    • Rinse chopping board, knife and blender can with soap and hot water and run it through the dishwasher
    • • Make sure to cleanall pesto off the blender can before placing into the dishwasher
    • When making pesto, remember to fill up the oil bottle on the juice station
  • Tuna
  • • Follow prep manual procedures
    • Rinse chopping board, knife and 1/1 canteen with soap and hot water and run it through the dishwasher
    • • Make sure to clean all prepped tuna off the 1/1 canteen before placing it into the dishwasher
  • Mozzarella
  • • Follow prep manual procedures
    • Rinse chopping board, knife and egg slicer with soap and hot water and run it through the dishwasher
    • • Make sure to clean all mozzarella off the egg slicer before placing into the dishwasher
  • Tomato
  • • Follow prep manual procedures
    • Rinse chopping board and knife with soap and hot water and run it through the dishwasher
  • Avocado
  • • Follow prep manual procedures
    • Rinse chopping board and knife with soap and hot water and run it through the dishwasher
  • Chicken
  • • Fill up chicken in the cooling grave + 1/3 canteen in the sandwich fridge following FIFO
    • Defrost chicken
    • • Every time you remove a bag from the fridge, you replace it with a new bag from the freezer
  • Turkey
  • • Fill up turkey in the cooling grave + canteen in the sandwich fridge following FIFO
    • Defrost turkey
    • • Every time you remove a bag from the fridge, you replace it with a new bag from the freezer
  • Serrano
  • • Fill up serrano in the cooling grave + 1 spare pack in sandwich fridge following FIFO
  • Jalapeños
  • • Fill up Jalapeños in the cooling grave + 1/3 canteen in the sandwich fridge using FIFO
    • • Open the Jalapeños can with the can opener, remove the water and fill up the 1/3 canteen with Jalapeños
  • Tabasco
  • • Make sure there is a bottle of tabasco ready for the day
  • Sandwich Bread
  • • Fill up sandwich bread if needed
  • Gluten Free Bread
  • • Make sure there is enough defrosted gluten free bread for the entire day following ideal prep
• Full setup of workstation
• 
• • Chopping boards
  • • Place two chopping boards in front of the sandwich canteens
    • • Place one wet napkin beneath each of the chopping boards to make them stay in place
  • Avocado knife + breadknife + board scraper
  • • Place all three essential tools on the chopping boards
  • Wrapping paper
  • • Place wrapping paper next to the chopping boards
  • Napkins
  • • Place a stack of napkins next to the chopping boards, above the wrapping paper
  • Hand towels or paperrolls
  • • Place one pack of hand towels next to the napkins (or make sure the paper roll holder is full)
  • Gluten free equipment
  • • Place gluten free equipment (chopping board + knife + bags) in the designated area
    • 
  • Sandwich grills
  • • Make sure grills are turned on and set on the correct temperature (270°). Make sure they are clean from burnt bread. If not, clean the grills with a steel brush and steel scraper to remove leftover breadcrumbs
  • Sandwich bread
  • • Place the bread next to the sandwich grills and make sure it is filled up
  • Sandwich prep canteens
  • • Make sure sandwich prep canteens are filled up and placed in the correct order
    • • The correct order is as following jalapeños closest to the sandwich grills
      • • Grills -> jalapeños -> tomato -> mozzarella -> tuna -> chicken -> turkey -> serrano
  • Salt & pepper
  • • Place them in their designated place and make sure they are filled up
  • Sandwich box
  • • 
    • Place the sandwiches boxes next to the wrapping paper
    • If you experience lack of space, place them at the to-go area
• Prep salad station (E-Campuslink providing all guidelines)
• • Check up onexpiration dates and mouldiness. Remember to register any expired ingredients inthe waste feature on the List
  • Avocado
  • • Follow prep manual procedures
    • Rinse chopping board and knife with soap and hot water and run it through the dishwasher
  • Spinach
  • • Follow prep manual procedures
    • Rinse the colander with soap and hot water and run it through the dishwasher
  • Kale
  • • Follow prep manual procedures
    • Place wrapping paper next to the chopping boards
  • Pumpkin seeds
  • • Fill up directly from bag following FIFO
  • Edamame
  • • Follow prep manual procedures
    • Place canteen into salad fridge
  • Broccoli
  • • Follow prep manual procedures
    • Place gluten free equipment (chopping board + knife + bags) in the designated area
  • Cranberries
  • • Fill up directly from bag following FIFO
  • Lemon
  • • Follow prep manual procedures
    • Rinse chopping boardand knife with soap and hot water and run it through the dishwasher
  • Red pickled onion
  • • Ensure that there is enough red pickled onion for both the current day and the next day. If not, prep one batch following Follow prep manual procedures
    • Prepare one batch for the following day
    • Rinse chopping board and knife with soap and hot water and run it through the dishwasher
  • Salt & pepper
  • • Place them in their designated place and make sure they are filled up
  • Sandwich box
  • • Place the sandwiches boxes next to the wrapping paper
    • If you experience lack of space, place them at the to-go area
• Prep salad station (E-Campuslink providing all guidelines)
• • 
  • Tongs and cups
  • • Make sure all salad prep canteens contain the correct tongs/measure cups according to the measurement of each ingredient
  • Bowls + lids
  • • Follow prep manual procedures
    • Rinse the colander with soap and hot water and run it through the dishwasher
  • Napkins
  • • If you are operating a separate salad station, the napkins should be placed next to the bowls & lids. If not, use the napkins from the sandwich station
  • Hand towels/paper roll
  • • Place hand towels/paper roll holder next to the napkins
  • Forks + stickers
  • • Place them next to the salad lids so all forks can be placed on the salad lids
• Prep juice station (E-Campuslink providing all guidelines)
• • Rinse fruit and vegetables with water according to the Hygiene Manual
  • Check up on expiration dates and mouldiness. Remember to register any expired ingredients in the waste feature on the List
  • Avocado
  • • Follow prep manual procedures
    • Rinse chopping board and knife with soap and hot water and run it through the dishwasher
  • Bananas
  • • Follow prep manual procedures
    • Rinse chopping board and knife with soap and hot water and run it through the dishwasher
  • Kiwi
  • • Follow prep manual procedures
    • Rinse chopping board and knife with soap and hot water and run it through the dishwasher
    • • Make sure to clean all mozzarella off the egg slicer before placing into the dishwasher
  • Pineapple
  • • Follow prep manual procedures
    • Rinse chopping board and knife with soap and hot water and run it through the dishwasher
  • Broccoli
  • • Follow prep manual procedures
    • Rinse chopping board and knife with soap and hot water and run it through the dishwasher
  • Lemon
  • • Follow prep manual procedures
    • Rinse chopping board and knife with soap and hot water and run it through the dishwasher
  • Broccoli
  • • Follow prep manual procedures
    • Rinse chopping board and knife with soap and hot water and run it through the dishwasher
  • Cucumber
  • • Follow prep manual procedures
    • Rinse chopping board and knife with soap and hot water and run it through the dishwasher
  • Passionfruit
  • • Follow prep manual procedures
    • Rinse chopping board and knife with soap and hot water and run it through the dishwasher
  • Ginger
  • • Follow prep manual procedures
    • Rinse chopping board and knife with soap and hot water and run it through the dishwasher
  • Red grapefruit
  • • Follow prep manual procedures
    • Rinse chopping board and knife with soap and hot water and run it through the dishwasher
  • Turmeric
  • • Follow prep manual procedures
    • Rinse chopping board and knife with soap and hot water and run it through the dishwasher
  • Red bell pepper
  • • Follow prep manual procedures
    • Rinse chopping board and knife with soap and hot water and run it through the dishwasher
  • Elderflower
  • • Follow prep manual procedures
  • Spinach
  • • Follow prep manual procedures
    • Rinse the colander with soap and hot water and run it through the dishwasher
  • Kale
  • • Follow prep manual procedures
    • Rinse the colander with soap and hot water and run it through the dishwasher
  • Mint
  • • Follow prep manual procedures
  • Celery
  • • Follow prep manual procedures
    • Rinse chopping board and knife with soap and hot water and run it through the dishwasher
  • Carrots
  • • Follow prep manual procedures
    • Rinse chopping board, colander and knife with soap and hot water and run it through the dishwasher
  • Apples
  • • Make sure to clean and disinfect the sink before placing the apple basket in the sink
    • • Remove any leftover dirt with 5 pieces of hand towels
      • Disinfect the bottom, sides and surfaces surrounding the sink with sanitiser and boiling water
    • If there are two half full baskets, fill them into one, and fill the empty basket with new apples
    • Fill up the empty apple basket -> place the basket in sink 3 -> rinse the apples thoroughly with cold water -> shake the basket to let the water run through -> place the newly filled basket furthest away from the centrifuge (FIFO)
  • Dates
  • • Fill up directly from bag following FIFO
  • Cacao nibs
  • • Fill up directly from bag following FIFO
  • Cacao powder
  • • Fill up directly from bag following FIFO
  • Granola
  • • Fill up directly from bag following FIFO
  • Beetroot powder
  • • Fill up directly from bag following FIFO
  • Spirulina
  • • Fill up directly from bag following FIFO
  • Hemp seeds
  • • Fill up directly from bag following FIFO
  • Strawberries
  • • Make sure the bar freezer is filled up with strawberries for the entire day or until the next shift-change
    • Fill up a large canteen with strawberries by pouring the strawberries straight out the bag
  • Acai
  • • Make sure the bar freezer is filled up with acai for the entire day or until the next shift-change
  • Cashew coconut drink
  • • Make sure the juice fridge is filled up with cashew coconut drink for the entire day or until the next shift-change
  • Vanilla milk
  • • Make sure the juice fridge is filled up with vanilla milk for the entire day or until the next shift-change
  • Chocolate almond drink
  • • Make sure juice fridge is filled up with chocolate almond drink for the entire day or until the next shift-change
• Full setup of juice station
• • 
  • 
  • Chopping board
  • • Place it below juice cooling grave
  • Fruit knife
  • • Place it on top of chopping board
  • Oil
  • • Place it next to blender stations
  • Blender stations
  • • Place between the cooling grave and sink 2
  • Centrifuge
  • • Make sure the centrifuge is placed correctly making space for both the spill can and the pulp bin
  • Pulp bin
  • • Make sure there is a bag properly placed in the pulp bin
    • Make sure the pulp bin is placed directly under the pulp chute, so that all the pulp goes into the pulp bin
  • “Spill Can”
  • • Place it directly beneath the centrifuge spout
  • Small & large juice cups
  • • Place the cups behind the blender station and make sure they are stacked in the same height
  • Straws
  • • Fill up the straw container and place it next to the cups
  • Juice lids
  • • Fill up the lids andplace them next to the juice cups
  • Spoons
  • • Place them next to the juice cups and make sure they are filled up
  • Hand towels or paper rolls
  • • Place them next to the blender stations and make sure they are filled up
  • Centrifuge scraper
  • • Place it next to the centrifuge. Store in a cup/container so it’s easy to grab when doing one rotation
• Full setup of coffee station
• • Check up on the expiration dates on all milk/drinks
  • Check cleanliness of steam wand
  • • Remove cup/milk pitcher with water from yesterdays close
    • If there is visible milk stain on the steam wand fill a purple cup with hot water and place steam wand inside for 5 minutes to soften old milk
    • Remove steam wand from water and wipe clean with cloth
    • Turn on the steam wand to let the water blow out
    • Leave the cloth on the espresso machine
  • Milk/drink/water
  • • 
    • Whole milk
    • Skimmed milk
    • Oat drink
    • Almond drink
    • Cashew coconut drink
    • Sparkling water
    • Still water
    • Follow ideal prep for coffee fridge setup
    • • Fill up appropriate amount of what you use in a day following FIFO
  • Coffee beans
  • 
  • • Place 6 bags of coffee beans on the shelve at sink 3
    • Check if there is space for a bag of coffee beans in the hopper. If so, take off the lid and fill it up
  • Knock chute
  • 
  • • Make sure the knock chute is in place
    • Make sure the bin bag is placed directly under the knock chute
    • If there is not enough space for a bin, tighten a bin bag in the countertop hole using the knock chute to keep the bin bag in place
    • • Remember to place the bin bag neatly, so the bin bag isn’t visible
  • Tea
  • • Place it next to the espresso machine
  • Nitro drinks
  • 
  • • Nitro Cold Brew
    • Nitro Oat Latte
    • 
    • Follow ideal setup
    • • If you have the cooled counter display, follow cooled counter display guide
      • If you don’t have the cooled counter display, fill up nitro drinks in the coffee fridge according to ideal prep
      • Fill up appropriate amount of what you use in a day
  • Coffee cups
  • 
  • • To-go cups
    • • Place one row of each cup size on top of the espresso machine
      • • Pink
        • Yellow
        • Purple
        • Grey
    • Porcelain cups
    • • Place porcelain cups on top of the espresso machine, to keep the cups warm for our guest
      • • 4 x Pink
        • 6 x Yellow
        • 6 x Purple
        • 6 x Grey
    • Saucers
    • • Place six saucers of each size next to the espresso machine
  • Coffee lids
  • • In case of heavy traffic in coffee to-go orders, place coffee lids at the coffee station to make it quick and convenient to package coffee orders
  • Dial in
  • • Carry out a dial into ensure that our coffee lives up to our desired standards
    • • Correct running time = 25-30 seconds
      • Correct espresso dose = 18g

To-go area

• 
• All to-go material should be placed on the designated to-go area and filled up with following items
• • Large + small bags
  • Staplers
  • Cup-holders
  • Counter product boxes
  • Stickers
  • (App flyers)
  • (Napkins)
  • (Marking Pen)
  • (Shot Lids)

Set-up displays

• Set-up counter display, coffee condiments and juice display
• • Counter display
  • 
  • 
  • • Check up on expiration dates for all counter products according to the “shelf life” matrix in the counter products module
    • Non-cooled counter products
    • • The products
      • • Carrot cake
        • Chocolate brownie
        • Banana bread
        • Chocolate muffin
        • Blueberry muffin
      • How to setup display
      • • Fill up according to the counter product module on e-campus
    • Cooled counter products
    • • The products
      • • Nitrodrinks
        • Raw squares
        • Hazelnut square
        • Blueberry & raspberry square
        • Passion & raspberry square
        • Raw snickers
      • How to setup display
      • • Fill up according to the counter product module on e-campus
    • Packaged counter products
    • • The products
      • • Hazelnut bite
        • Cocoa bite
        • Power balls
        • GRØD
      • How to setup display
      • • Fill up according to the counter product module on e-campus
    • Counter product boxes
    • Stickers
    • (App flyers)
    • (Napkins)
    • (Marking Pen)
    • (Shot Lids)
  • Coffee condiment
  • 
  • • All to-go material should be placed on the designated coffee condiment area and be fully filled
    • • Coffee lids
      • • Small (4oz)
        • Medium (8oz)
        • Large (12/16oz)
      • Sugar
      • Coffee stirrers
      • Coffee sleeves
      • Sweetener
      • Honey
      • Fork
      • Spoon
    • This should be done at yesterday’s restock, but it’s extremely important to double check that it is fully filled
  • Juice display
  • • Display rules
    • • Display must be leanand shouldn’t contain any fruit or vegetables
• • Large + small bags
  • Staplers
  • Cup-holders
  • Counter product boxes
  • Stickers
  • (App flyers)
  • (Napkins)
  • (Marking Pen)
  • (Shot Lids)

Start music – Use music app and choose a playlist from category [1. Morning]

Make sure the store is presentable and well-functioning for opening

• Change the bin used for prep
• Sweep floor
• • Start from the bottom of the bar floor and firmly brush the whole floor towards the exit of the bar. Ask your fellow Juicers to move if needed to make space for you
• Remove any cardboard and other form of trash
• Golden check
• • Quickly clean all surfaces in the bar area with a cloth and a multipurpose spray

Unlock and open doors 5 minutes before opening time

Register Morning Procedures as done on Trail

• Double check if all opening procedures listed in Trail have been carried out

Finish all remaining prep on the juice station

• While prepping you cannot compromise any guest experience. If a guest enters the store, immediately stop prepping and welcome the guest with a smile

Control music

• Choose [1. MORNING] playlist from music app
• Ensure the volume and the chosen playlist is appropriate to the current mood and tempo in the store

Intimate dialogue

• Focus on the guest experience and provide intimate dialogue – take your time and show interest in each guest entering the store
• • Ask if the guest had a good morning?
  • What are their plans for the day?
  • Show interest. We care for all our guests and want them to feel a personal connection to us

Increase guest experience

• Bring the orders to the table / where they sit and do following
• • Repeat their name: “Here you go XX”
  • The order: “This is your XX”
  • Keep eye contact and deliver the order with a smile

Focus on product presentation

• Following actions should always be in order, but at this time of the day we should put an extra care into ensuring that they are 100% on point
• • Latte art
  • • Extra effort on making your best latte art in every single latte
  • Use porcelain cups
  • • Ask the guest if they want the coffee in a porcelain cup and deliver it to their table
  • Clean napkin = Clean plate
  • • Ensure to only handout clean napkins wrapped around the sandwiches
  • Blend time
  • • Extra effort on ensuring correct blend time on beverages

Product recommendation

• Make an extra effort to ensure all guests choose the right product according to their needs. Guide them through the menu and suggest your favourites
• Inform guest about the nutritional perks of our products

Focus on up-selling morning friendly products

• What
• • Breakfast bowls
  • GRØD
  • Vegan Shakes
  • Signature Juices
  • Coffee
  • Counter Products
• How
• • Ask the guest if they have tried any of our morning friendly products
  • • If YES: What did they think about it
    • If NO: Promote and encourage them into trying it
• Why
• • More products in the morning = higher turnover = more juicers on shift

Morning rush

• Focus on speed & quality
• • Remember to pace yourself - slow is smooth and smooth is fast
  • Maintain high product quality through the entire morning rush
  • Make sure you are making adjustments to the grind to maintain correct extraction times 25-30 sec
  • Remember to still take pride in serving coffee with latte art
• Morning rush on coffee station
• • Keep your pace up making sure that the coffee orders get executed quickly
  • Remember to still put the extra care in the latte art
• Morning rush on sandwich / salad station
• • Keep the lids on the sandwich station as we do not sell many sandwiches in the morning and want to keep the ingredients in the canteens cold. When making a sandwich, remove the lids on the needed ingredients and remember to place the lid back when done
• Morning rush on juice station
• • Focus on juice quality. We should give our guests the best possible start of the day with an amazing tasting juice
  • • Do one rotation (blender can + centrifuge sieve)
    • Clean centrifuge in between every 1-2 juice

Hygiene procedures

• Wear gloves
• • Change gloves, wash hands, and sanitise when
  • • Gloves are torn or worn for 1 hour
    • After using a cloth to clean
    • After picking something up from the floor

Maintain high cleaning standards in the bar during opening hours. The store can never look messy, and you need to keep a high level of cleaning on-the-go

• What is cleaning on-the-go?
• • Cleaning-on-the-go is a workflow we use to ensure our product making stations are maintained well during a rush and throughout the entire day. Our bar is an open kitchen that the guests can see, and we make all products on-demand, so we need to make sure that the workstations are always presented well by using Cleaning-on-the-go. This procedure is performed after making every order and for example while you are waiting for the bread in the grill or the while a juice is blending
• How to do cleaning-on-the-go on each workstation
• • Juice station
  • • Start from sink 2 and working your way towards the centrifuge
    • • Clean all surfaces with a hand towel or paper roll in a swiping motion slowly moving towards the centrifuge -> clean around the blender stations and around the centrifuge -> clean around apple basket and beneath the spill can essentially covering the whole countertop on the workstation
  • Salad / sandwich station
  • • Take the sandwich scraper, and from one corner, scrape in snake motion applying enough pressure to scrape all pesto, breadcrumbs and other away from the chopping boards
    • Scrape the avocado and bread knives and gather crumbs into the bin
    • Grab some hand towels / paper roll and clean all surfaces quickly on the station
    • • Start from the grill area and move towards the wrapping area
  • Coffee station
  • • Flush all jugs with the pitcher rinser and place the jugs neatly on the top of the grate
    • Put back all milk in the fridge
    • Remove portafilters from group heads and knock out any old coffee and wipe basket clean
    • Flush the espresso machine group heads removing any coffee from the shower screens
    • Use a couple of hand towels/paper rolls and clean the drip tray grate
    • Grab a brush and remove all leftover coffee ground from the coffee grinder -> Brush it into the coffee station bin bag
    • Lastly grab a few hand towels / paper rolls and quickly clean all surfaces on the coffee station
  • Dishwashing area
  • • Make sure to regularly run dirty equipment through the dishwasher, so it won’t stack and look messy

Customer Area, toilet, and Outdoor Area

• What is cleaning on-the-go?
• • Cleaning-on-the-go is a workflow we use to ensure our product making stations are maintained well during a rush and throughout the entire day. Our bar is an open kitchen that the guests can see, and we make all products on-demand, so we need to make sure that the workstations are always presented well by using Cleaning-on-the-go. This procedure is performed after making every order and for example while you are waiting for the bread in the grill or the while a juice is blending
• How to do cleaning-on-the-goon each workstation
• • Make sure to regularly tidy the customer area preferably every 30 minutes or more if necessary
  • • Tidy Customer Area
    • • Remove any trash and cups from tables
      • Clean tables with a cloth and multi-purpose cleaner
      • Place back furniture to their designated place
      • Puff up pillows
      • Keep the floor clean and tidy from trash
      • Sweep floor only if necessary
    • Refresh toilets
    • • Check toilet paper
      • • There should be enough for the rest of the day
      • Check hand towels
      • • Open the hand towel holder and fill up a new pack of hand towels if less than 20% filled
      • Check soap
      • • Open the soap holder and change the soap dispenser if less than 20% filled
      • Sweep toilet floor
      • • Remove all toilet paper or trash from the floor
      • Wipe off surfaces with a sanitiser and a cloth starting with door handle/knob -> tap -> sink area -> toilet – it is important to finish off with the toilet, so you don’t contaminate other parts of the restroom with the toilet cloth
    • Tidy Outdoor Area
    • • Clean tables with a cloth if dirty
      • Remove trash from the ground
      • Place back furniture to its designated place
      • Ensure correct placement of parasol and plants

Open trail (daily task app)

Cleaning task

• Fetch all needed equipment to execute the cleaning tasks
• • Cleaning tools
  • • Cloth
    • Glass spray
    • Disinfectant spray
    • Multipurpose spray  
    • Broom
    • Dustpan
    • Mop + scrubber
    • Sponge
    • Scotch pad
    • Nail brush
• Trail cleaning tasks
• • Never let a cleaning task compromise the guest experience
  • • Cleaning is important, but our guest will always be our main priority, which means that we must give them attention from the moment they enter the store
  • How to log-in & check daily tasks
  • • Type in store account and password
    • Under “Complete tasks” view the list of daily cleaning tasks
  • How to execute the cleaning tasks in Joe & The Juice - all guides and information is to be found under each cleaning task - Hygiene Module
  • • Clean bar bins
    • Clean bar filters
    • Clean bar fridges
    • Deep clean stockroom & stockroom fridges
    • Clean bar front
    • Clean lamps (+ wires) in bar
    • Clean lamps (+ wires) in customer area
    • Clean wooden panels
    • Clean dishwasher
    • Clean floor panels inside the bar
    • Clean fruit baskets
    • Clean ice machine
    • Clean inside the cabinets
    • Clean menu
    • Clean transport wagons
    • Clean trash cans in customer area
    • Clean walls and pictures in customer area
    • Clean walls inside bar
    • Dust off ceilings inside bar (+ wooden ceiling)
    • Deep clean customer toilet + mirrors
    • Clean employee toilet + mirrors
    • Clean windowsills
    • Clean employee lockers
    • Clean joe sign in customer area
    • Deep clean outdoor seating
    • Clean cleaning tools
    • Deep clean furniture in customer area
    • Clean cloth bin
    • Clean filters in stockroom
    • Deep clean espresso machine
    • Clean drains

Shift Manager responsibility

• *If the SM isn’t present in the store, the BM will cover the responsibility
• The SM will follow upon the execution of all cleaning tasks carried out in the morning hours
• The SM will follow upon the general cleanliness of the store including closing procedures and cleaning-on-the-go
• The SM will instruct and guide the relevant people in how to get appropriate cleaning abilities if cleaning standards aren’t met

Bar Manager responsibility

• *If the BM isn’t present in the store, the SM will cover the responsibility
• The BM will follow upon the opening procedures
• • Is the prep done according to Ideal Prep and done at the right time?
  • General look of the store
  • • Are all displays neat and tidy?
    • Does the stockroom look clean and tidy?
    • Are the opening juicers following all morning procedures to perfection?
    • Are the morning team capable of having intimate dialogue with the guests and are they able to deliver high quality products following IMS?
  • The BM will observe and plan appropriate training to reach the company standards

Refresh all work stations and prepare for rush. We need to be 100% prepared on all workstations to execute the rush to perfection

• Juice station
• 
• 
• 
• • Refill all canteens using FIFO
  • • Take up the canteen from the cooling grave -> put in a new clean canteen -> fill up the canteen with prep -> place the oldest prep on top
  • Fill oil + elderflower
  • • Make sure there is enough prepped elderflower (following prep manual) for the rush
    • Make sure the oil bottle is filled up
  • Fill apples
  • • Make sure to clean and disinfect the sink before placing the apple basket in the sink
    • • Remove any leftover dirt with 5 pieces of hand towels
      • Disinfect the bottom, sides and surfaces surrounding the sink with sanitiser and boiling water
    • If there are two half full baskets, fill them into one, and fill the empty basket with new apples
    • Fill up the empty apple basket -> place the basket in sink 3 -> rinse the apples thoroughly with cold water -> shake the basket to let the water run through -> place the newly filled basket furthest away from the centrifuge (FIFO)  
  • Check and re-fill cups, straws, and lids
  • • Refill cups so all rows are evenly stacked
    • Straw container should as a minimum be 75% filled
    • Lid holder should as a minimum be 90% filled
  • Refresh all surfaces
  • • Wipe off the countertop on the juice station with a wet cloth and a multipurpose spray until it is thoroughly clean
    • • Send out area
      • • Lift straws and lids and clean countertop with wet cloth
      • Sink area
      • • Remove any dirt in the sink using a 5x hand towels
        • Clean the countertop and tap with a wet cloth and multipurpose spray
      • Blender stations
      • • Clean on the front, back and sides of the blender stations. Lift the blender stations and clean beneath them with a wet cloth and multipurpose spray
      • Around the cooling grave
      • • Lift the chopping board and clean the countertop around the canteens in the cooling grave
      • Below spill can, apple baskets and pulp bin
      • • Lift all three items one at a time wiping off the countertop with a wet cloth a multipurpose spray until it is thoroughly clean
    • Wipe off all touch points with a cloth and sanitiser
    • • Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the handles and taps
• Sandwich station
• 
• 
• • Refill all canteens using FIFO
  • • Take up the canteen from the cooling grave -> put in a new clean canteen -> fill up the canteen with prep -> place the oldest prep on top
  • Refill napkins and wrapping paper using FIFO
  • Scrape chopping boards
  • • Take the sandwich scraper, and from one corner, scrape in snake motion applying enough pressure to scrape all pesto, breadcrumbs and other away from the chopping boards
  • Refresh all surfaces
  • • Wipe off the countertop on the sandwich station with a wet cloth and a multipurpose spray until it is thoroughly clean
    • • Sandwich grills and sandwich bread
      • • Lift the sandwich grills and sandwich bread. Clean below and around the grills wiping off the countertop
      • Around the cooling grave
      • • Lift the chopping boards and clean the countertop around the canteens in the cooling grave
      • Wrapping paper, napkins, and remaining sandwich equipment
      • • Lift wrapping paper, napkins and remaining equipment above the cooling grave and clean the countertop
    • Wipe off all touch points with a cloth and sanitiser
    • • Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the handles and taps
  • Refill bread
  • • Stack 1-2 sandwich box on top of each other following FIFO
• Salad station
• 
• • Refill all canteens using FIFO
  • • Take up the canteen from the cooling grave -> put in a new clean canteen -> fill up the canteen with prep -> place the oldest prep on top
  • Refresh all surfaces
  • • Wipe off the countertop on the salad station with a wet cloth and a multipurpose spray until it is thoroughly clean
    • • Bowls, lids, and remaining salad equipment
      • • Lift bowls, lids, and remaining equipment above the cooling grave and clean the countertop
      • Around the cooling grave
      • • Lift the chopping boards and clean the countertop around the canteens in the cooling grave
    • Wipe off all touch points with a cloth and sanitiser
    • • Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the handles and taps
• Coffee station
• 
• • Neatly arrange all porcelain and to-go cups
  • Check milk
  • • Fill up whole milk using FIFO, semi-skimmed milk, oat drink, almond drink, coconut cashew drink
  • Check water & nitro drinks
  • • Fill up sparkling and still water, nitro oat latte and nitro cold brew using FIFO
  • Refill coffee beans
  • • Fill grinder hopper with beans if needed
  • Refresh all surfaces
  • • First, use the brush to remove all coffee ground on the coffee grinder. Brush it into the bin bag on the workstation
    • Wipe off the countertop on the coffee station with a wet cloth and a multipurpose spray until it is thoroughly clean
    • • Milk pitcher rinser
      • • Clean around the pitcher rinser
        • Clean the grate on the pitcher rinser
      • Espresso machine, drip tray grate, and cover
      • • Clean under and the sides of the espresso machine
        • Clean the grate and cover of the espresso machine
      • Grinder and knock chute
      • • Clean around the knock chute
        • Clean under and the sides of the grinder
    • Wipe off all touch points with a cloth and sanitiser
    • • Spray sanitiser onto a cloth then wipe clean facades and surfaces of the coffee station and equipment. Pay extra attention towards the handles and taps
• Till area and send out area
• • Refresh all surfaces
  • Refresh all surfaces
  • • Wipe off the countertop on the till area and send out area with a wet cloth and a multipurpose spray until it is thoroughly clean
    • Wipe off all touch points with a cloth and sanitiser
    • • Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the iPad screens and the card terminal displays
• Refresh to-go area
• • 
  • Refill to-go bags
  • Refill 2-cup holder and 4-cup holders
• Fill up gloves
• 

Check all bar bins

• Change the trash bins if they are more than 20% filled
• • Remove the bin bag and tie a tight knot before placing it to the designated trash container or cage
  • To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin

Clean dishwashing area

• 
• Make sure all equipment on the dishwasher station have been run through the dishwashing machine
• Make sure to place all clean equipment back to their designated place
• • Canteens, lids, elderflower bottles, etc.

Counter products

• Re-fill the whole counter products display
• *Change to lunch rush counter products if applicable

Sweep bar floor

• 
• Start from the end of the bar floor and firmly brush the whole floor towards the exit of the bar
• Use a broom and a dustpan to collect all dirt from the floor
• Empty the dustpan into a trash bin
• Ask your fellow Juicers to move if needed to make space

Customer area & toilet

• Clean tables with a cloth and sanitiser
• Change the trash bins if they are more than 25% filled
• • Remove the bin bag and tie a tight knot before placing it to the designated trash container or cage
  • To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly plac eit neatly around the edge of the bin
• Cushions/pillows
• • Puff up pillows so they look fresh
  • Place cushions neatly in their designated place
• Arrangement of furniture
• • Place all furniture back to its designated place
  • • Place chairs under the tables so the table covers 50% of the chair
• Floor
• • Pick up any trash visible on the floor
  • Sweep floor if needed
  • • Start from the entrance of the customer area and firmly brush the floor moving towards the bar area
• Refresh toilets
• • Check toilet paper
  • • There should be enough for the rest of the day
  • Check hand towels
  • • Open the hand towel holder and fill up a new pack of hand towels if less than 20% filled
  • Check soap
  • • Open the soap holder and change the soap dispenser if less than 20% filled
  • Sweep toilet floor
  • • Remove all toilet paper or trash from the floor
  • Wipe off surfaces with a sanitiser and a cloth starting with door handle/knob -> tap -> sink area -> toilet – it is important to finish off with the toilet, so you don’t contaminate other parts of the restroom with the toilet cloth

Outdoor Area

• Clean all tables with a wet cloth and multipurpose spray
• Arrange tables and chairs making sure all furniture is placed at its designated place
• Remove any trash from the ground
• Change the trashcan if it is more than 50% filled

(High delivery TO stores) prepare to-go bags for lunch rush following ideal prep

• 
• Prepare large bags by placing a 4-cup holder and an app flyer inside the bag
• Prepare small bags by placing a 2-cup holder and an app flyer inside the bag
• Prepare sandwich boxes by folding one end of the box

Take breaks

• Ensure that preferably all Juicers have taken their break before lunch rush begins

Change to suitable playlists for this period of the day

• Choose [2. RUSH] playlist from music app
• Ensure the volume and the chosen playlist is appropriate to the current mood and tempo in the store

Ensure the List on the sandwich station iPad is open

• To prepare for when the lunch rush begins, we should have the list open and make sure it works and is connected as "Secondary List"

Follow principles of Team Positioning and XonShift

• Team Positioning
• • We need to optimise the team on shift by assigning the best-suited Juicers to each workstation based on their abilities and strengths BTC during a rush period
  • • The Bar Manager is responsible for setting the team positioning in the best possible way
• Follow XonShift procedures
• • The Bar Manager or person in charge must delegate roles for the entire team following XonShift. In that way, each Juicer knows their delegated role throughout the rush period
  • Senior employees are in charge of covering Send Out & Till Station
  • • BM (or most experienced Juicer) in charge of the Send Out role
    • SM (or second most experienced Juicer) in charge of Till Station

Follow till discipline procedures with a specific focus on The Welcome,The Direction and XonTill Activation

• The Welcome
• • Make all guests feel welcomed by greeting them the moment they enter the store
• The Direction
• • Direct guest to their table by kindly informing them that we will call their name when the order is ready. This will make the store look less busy. Also kindly inform the guest about the expected waiting time if the store is busier than usual
• XonTill Activation
• • Activate 2on2tills when there are 3 or more in queue
  • • We always want to take orders as fast as possible. To do so, we activate 2on2tills to kill the queue (KTQ). The faster we kill the queue and take orders, the faster we can kill the List and get the orders done
    • If we do not activate 2on2tills and kill the queue, guests will less likely visit the store as we seem too busy to hand out orders in a reasonable time frame
    • Take the opportunity to convert in-store guests to the App
    • • Inform the guests about the App and the benefits of using it (pre-order), encouraging them into getting started on the App journey

Encourage up-sales

• Encourage our guests to choose large beverages
• • When guests are ordering a juice, ask if it’s a large juice. Recommend and inspire our guest to choose our signature juices or vegan shakes
• Encourage our guests to choose extra ingredients/toppings
• • Ask guests if they want an extra ingredient in their juice. If the guest is ill, they’ll need extra vitamins, if it’s summer they might want a fresher juice. Recommend and inspire our guests with your own favourite combinations
  • Ask guests if they want extra topping in their sandwich. This can give a whole new experience to our sandwich universe, and they might find a new favourite by experimenting. Recommend and inspire our guests with your own favourite combinations
• Encourage our guests to purchase a counter product
• • Ask if our guests want a sweet or healthy snack to their coffee as a dessert or a quick snack on the go
• Encourage our guests to purchase a salad
• • Ask our guests if they want an alternative to our sandwich. A healthy tasting salad that’s also very filling
• Full circle sales
• • Encourage the guests to choose the full circle in our product universe: 1x juice + 1x sandwich + 1x coffee. This should never be done in a pushy way. We want to sell the full circle because we know they complement each other well. If they don’t want to, we completely accept that

High degree of self-activation

• There is always something to do – help the team!
• • When there are no orders to make, it’s important not to stand still. We must prepare for the next rush. Sometimes it’s only a matter of minutes before the next rush begins
• Clean bar surfaces
• • Wipe off all touch points with a cloth and sanitiser. Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the handles and taps
• Maintain Customer Area & Outdoor Area
• • Remove any trash and cups from the tables
  • Clean tables with a cloth and sanitiser
  • Place back furniture to their designated place
  • Puff up pillows
  • Keep the floor clean and tidy from trash
  • Sweep floor only if necessary
• Check all bar bins
• • Change the trash bins if they are more than 20% filled
  • • Remove the bin bag and tie a tight knot before placing it to the designated trash container or cage
    • To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
• Dishwashing area
• • Run as much equipment through dishwasher as possible to keep the dishwashing area tidy. Remember that this area is visible for our guests. Having a messy dishwashing area will create the perception that we do not have high cleaning standards
• Fill up stations
• • Refill all canteens using FIFO
  • • Take up the canteen from the cooling grave -> put in a new clean canteen -> fill up the canteen with prep -> place the oldest prep on top
• Sweep bar floor
• • Sweep the floor in bar area every hour during the rush or more if extraordinary dirty or something is dropped on the floor
  • • Start from the end of the bar floor and firmly brush the whole floor towards the exit of the bar
    • Use a broom and a dustpan to collect all dirt from the floor
    • Empty the dustpan into a trash bin
    • Ask your fellow Juicers to move if needed to make space
• Importance of self-activation
• • To ensure the best possible workflow and look of the bar, it is necessary to self-activate and keep up the high standards we have to our self and our guests
• How to ensure self-activation
• • Good work ethics ensure self-activation. It’s the Bar Manager’s job to underline the importance of self-activation by motivating and delegating tasks to the team to prepare for the next rush

Strong Brand Behaviour

• Ambience
• • The team should be energetic and positive while doing their job. This will enhance the team spirit, product speed and automatically affect the guest experience through good vibes behind the counter. All guests should experience the joe vibe and sense that we enjoy building a great culture
• Till handling
• • Everyone should feel welcomed - especially our most loyal guests. Following principles should be practiced daily
  • • Remember the name of our loyal guests
    • Give compliments to our guests
    • Show interest towards our guests - ask them how their day has been creating intimate conversations to make them feel home
    • Don’t make them feel like they are being served as customers. Instead, be open and inviting, giving the guests our full attention – just like we would do at a Saturday Night Dinner inviting guests to your own house

Great communication behind the bar

• Even out the stations
• • Communicate with each other in order to balance the stations. No workstation should be multiple orders ahead. The different workstations should be in sync meaning that orders should be done almost simultaneously. If not, support the Juicer on the station where a higher speed is needed
• Making correct orders
• • Juicers at each workstation should communicate about what products they are making to ensure they will be matched with the correct order. In that way, no products will be handed out to the wrong guest
  • • If wrong products are handed out to a guest, we should immediately make a new product (before any other product) and hand it out to the guest

Maintain speed and product quality – do not compromise on product quality

• Correct IMS (Ingredients– Measurement – Sequence)
• • Ingredients
  • • Remember the recipe of all products. You should never be in a situation where you must look at the menu
• Measurement
• • Always follow the Product Manual and add the right amount of ingredients in each product
• Sequence
• • Always follow the correct sequence of making a product
• Product making following the List
• • At each work station the product making should be made according to the sequence of products visible on the List. In that way, the Juicer responsible of packaging and send out can easily identify what each product is
• Juice station quality
• • “One Rotation” on centrifuge
  • • Clean the centrifuge sieve doing one rotation with the centrifuge scraper between every 1-2 juices
  • Flush centrifuge
  • • Flush 24oz of water through the centrifuge before and after making a Shot
    • Flush 24oz of water through the centrifuge when making a juice with a new base (apple/carrot/cucumber)
  • “One Rotation” on blender cans
  • • After making a vegan shake ensure to repeat One Rotation 2-3 rotations to ensure the blender cans are properly clean for the next beverage to be made
• Sandwich station quality
• • No burnt breads
  • • We do not send out any sandwiches that are burned. Keep an eye on the bread - discard and waste any bread that doesn’t live up to the standards
  • Snake pesto (15 swings)
  • • Make sure the pesto is covered on both side of the sandwich bread by making 15 swings of pesto on each side
  • Proper placement of ingredients
  • • Place all ingredients lean and diagonally on the sandwich so every bite is the same
  • Sandwich Wrapping
  • • Wrap Tight
    • • Make sure to wrap every sandwich neat and tight so all ingredients stay in place
    • Clean napkin
    • • The napkin around the sandwich should be clean and without any stains. It is the guest’s plate

Maintain hygiene Procedures

• Wear gloves
• • Change gloves, wash hands, and sanitise when
  • • Gloves are torn or worn for 1 hour
    • After using a cloth to clean
    • After picking something up from the floor

Correct Waiting Time (CWT)

• Tap out orders on the List as soon as it is done
• It is NOT allowed to tap out orders before they are done as this will create blurred optics

App Orders – Create convenience for tech guests

• Pre-order (Joe App)
• • Ensure the List is always connected, so we can receive the Pre-orders
  • Place all pre-orders on the App Pick Up shelf to create a high level of convenience for our app users
  • Ingredients out of stock: Remember to mark ingredients as “out of stock” on the List
• Pre-order (Joe App)
• • Place all 3rd-party delivery order on the App Pick Up shelf so the couriers can easily identify the bag
  • Ensure the order receipts are facing outwards and easy to read for the couriers
  • Ensure the courier receives the whole order if more than one bag is necessary
  • Ensure the correct courier receives the correct bag

Maintain neat dishwashing area

• Run as much equipment through dishwasher as possible to keep the dishwashing area tidy. Remember that this area is visible for our guests. Having a messy dishwashing area will create the perception that we do not have high cleaning standards

Maintain Customer Area & Outdoor Area

• Till Juicer is having the overview of the customer area. Delegate cleaning of the customer area every 15th minute
• Customer Area
• • Clean tables with a cloth and sanitiser
  • Change the trash bins if they are more than 20% filled
  • • Remove the bin bag and tie a tight knot before placing it to the designated trash container or cage
    • To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
  • Cushions/pillows
  • • Puff up pillows so they look fresh
    • Place cushions neatly in their designated place
  • Arrangement of furniture
  • • Place all furniture back to its designated place
    • • Place chairs under the tables so the table covers 50% of the chair
  • Floor
  • • Pick up any trash visible on the floor
    • Sweep floor if needed
    • • Start from the entrance of the customer area and firmly brush the floor moving towards the bar area
• Refresh toilets
• • Check toilet paper
  • • There should be enough for the rest of the day
  • Check hand towels
  • • Open the hand towel holder and fill up a new pack of hand towels if less than 20% filled
  • Check soap
  • • Open the soap holder and change the soap dispenser if less than 20% filled
  • Sweep toilet floor
  • • Remove all toilet paper or trash from the floor
  • Wipe off surfaces with a sanitiser and a cloth starting with door handle/knob -> tap -> sink area -> toilet – it is important to finish off with the toilet, so you don’t contaminate other parts of the restroom with the toilet cloth
• Outdoor Area
• • Clean all tables with a wet cloth and multipurpose spray
  • Arrange tables and chairs making sure all furniture is placed at its designated place
  • Remove any trash from the ground
  • Change the trashcan if it is more than 50% filled

Shift Manager responsibility

• Control the till and delegate cleaning of customer area to colleagues when needed

Bar Manager responsibility

• The BM should "control the show" and have the full overview of the rush execution
• The BM should cover the send out position and change team positioning accordingly to ensure correct flow and tempo on all workstations
• The BM is in charge of delegating minor tasks to ensure the rush gets executed in the best possible way

Clean all knives and chopping boards

• Scrape all chopping boards
• Take knives and chopping boards to sink no. 3
• Brush knives and chopping boards with hot water and soap
• Run chopping boards through dishwasher
• Clean surface underneath chopping boards
• Place back clean chopping boards and knives

Refresh sandwich station

• 
• Fill-up canteens using FIFO
• • Take the canteen up from the cooling grave -> Put in a new clean canteen -> Fill up the fresh prep into the new clean canteen -> fill the old prep on top
• Fill up sandwich bread using FIFO
• Double check if there are enough prepped ingredients
• • If there isn’t enough prep for the rest of the day, prepare the needed ingredients and inform BM of the lacking prep
  • • It is either caused by opening Juicers not prepping enough or by an inaccurate ideal prep
• Clean sandwich grills
• • Use steel brush and steel scraper to brush away all burned bread from the inside of the sandwich grills
• Clean station
• • Clean all facades and surfaces with a cloth and multipurpose cleaner
  • • Wipe off the countertop on the sandwich station with a wet cloth and a multipurpose spray until it is thoroughly clean
    • • Sandwich grills and sandwich bread
      • • Lift the sandwich grills and sandwich bread. Clean below and around the grills wiping off the countertop
      • Around the cooling grave
      • • Lift the chopping boards and clean the countertop around the canteens in the cooling grave
      • Wrapping paper, napkins, and remaining sandwich equipment
      • • Lift wrapping paper, napkins and remaining equipment above the cooling grave and clean the countertop
    • Wipe off all touch points with a cloth and sanitiser
    • • Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the handles
      • • Fridge/freezer handles
        • Cabinet handles
        • Sandwich grill handles
  • Refill all necessary equipment on the station
  • • Napkins
    • Wax paper
    • Hand towels/paper roll
    • Sandwich boxes
    • Salt and pepper grinder

Refresh Juice station

• 
• 
• 
• 
• Fill-up canteens using FIFO
• • Take the canteen up from the cooling grave -> Put in a new clean canteen -> Fill up the fresh prep into the new clean canteen -> fill the old prep on top
• Double check if there are enough prepped ingredients
• • If there isn’t enough prep for the rest of the day, prepare the needed ingredients and inform BM of the lacking prep
  • • It is either caused by opening Juicers not prepping enough or by an inaccurate ideal prep
• Clean station
• • Refresh all surfaces
  • • Wipe off the countertop on the juice station with a wet cloth and a multipurpose spray until it is thoroughly clean
    • • Send out area
      • • Lift straws and lids and clean countertop with wet cloth
      • Sink area
      • • Remove any dirt in the sink using a 5x hand towels
        • Clean the countertop and tap with a wet cloth and multipurpose spray
      • Blender stations
      • • Clean on the front, back and sides of the blender stations. Lift the blender stations and clean beneath them with a wet cloth and multipurpose spray
      • Around the cooling grave
      • • Lift the chopping board and clean the countertop around the canteens in the cooling grave
      • Below spill can, apple baskets and pulp bin
      • • Lift all three items one at a time wiping off the countertop with a wet cloth a multipurpose spray until it is thoroughly clean
      • Centrifuge
      • • Wipe off the sides and handle of the centrifuge
    • Wipe off all touch points with a cloth and sanitiser
    • • Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the handles
      • • Fridge/freezer handles
        • Cabinet handles
        • Centrifuge handle
        • Blender station display
        • Sink tap
  • Fill apples
  • • Make sure to clean and disinfect the sink before placing the apple basket in the sink
    • • Remove any leftover dirt with 5 pieces of hand towels
      • Disinfect the bottom, sides and surfaces surrounding the sink with sanitiser and boiling water
    • If there are two half full baskets, fill them into one, and fill the empty basket with new apples
    • Fill up the empty apple basket -> place the basket in sink 3 -> rinse the apples thoroughly with cold water -> shake the basket to let the water run through -> place the newly filled basket furthest away from the centrifuge (FIFO)
  • Change the pulp bin
  • • Tie a knot and gently pull out the bin bag
    • Put in new bin bag
    • • Make sure the bin bag is properly placed into the pulp bucket nice and tight
      • Make sure the pulp bucket is placed directly under the pulp chute of the centrifuge, so that all the pulp goes into the pulp bin
  • Refill elderflower
  • • Make sure there is enough prepped elderflower (following prep manual) for the rest of the day
  • Refill oil
  • • Make sure the oil bottle is filled up
  • Refill juice send out area
  • • Small & large juice cups
    • • Fill up cups and make sure they are stacked in the same height
    • Straws
    • • Fill up straw container and place it next to cups
    • Juice lids
    • • Fill up large and small juice lids
    • Hand towels/paper rolls
    • • Fill up hand towels/paper rolls

Refresh coffee station

• 
• Refill coffee beans
• • Fill up the grinder hopper with beans if needed
• Refill milk
• • Fill up milk fridge using FIFO (whole milk, semi-skimmed milk, oat drink, almond drink, coconut cashew drink)
• Clean Portafilters and Coffee Groups with a backflush
• • Take out the Portafilter
  • • Takeout the portafilter
    • Place portafilter back in group head press spiral button and jiggle back and forth from left to right to remove any loose grind from the group head
    • Press spiral button to stop the water
    • Lock portafilter in group head
    • Backflush by pressing the spiral button on the espresso machine
    • Stop the water by pressing the Spiral button
    • Let the water run for 10 seconds and press spiral button again to stop
    • Wait 10 seconds then repeat 3 times
    • Repeat on each group
    • Detach the portafilter and let the water run for 5 seconds
    • Stop the water by pressing the Spiral button
    • Remove the blind basket
  • Clean basket and portafilter under hot water
  • • Wipe clean with a dry paper towel
  • Place baskets back into portafilters and place into the group heads
• Coffee cups
• • Fill up coffee to-go cups
  • • Make sure there is one row of each cup size
    • • Pink cups
        
      • Yellow cups
      • Purple cups
      • Grey cups
  • Neatly arrange all porcelain and to-go cups
• Clean station
• • Refresh all surfaces
  • • First, use the brush to remove all coffee grind on the coffee grinder. Brush it into the bin bag on the workstation
    • Wipe off the countertop on the coffee station with a wet cloth and a multipurpose spray until it is thoroughly clean
    • • Milk pitcher rinser and grate
      • • Clean around the milk pitcher rinser
        • Clean the grate on the milk pitcher rinser
      • Espresso machine, drip tray grate, and cover
      • • Clean under and the sides of the espresso machine
        • Clean the grate and cover of the espresso machine
      • Grinder and knock chute
      • • Clean around the knock chute
        • Clean under and the sides of the grinder
    • Wipe off all touch points with a cloth and sanitiser
    • • Spray sanitiser onto a cloth then wipe clean facades and surfaces of the coffee station and equipment. Pay extra attention towards the handles and taps
      • • Fridge handles
        • Steamer wand handle
  • Pour 16 ounce of boiling water through the can flusher drain

Refresh salad station

• 
• Fill-up canteens using FIFO
• • Take the canteen up from the cooling grave -> put in new clean canteen -> fill up the fresh prep into the new clean canteen -> fill the old prep on top
• Double check if there are enough prepped ingredients
• • Prep extra if needed. The prep needs to cover the rest of the day
• Clean station
• • Refresh all surfaces
  • • Wipe off the countertop on the salad station with a wet cloth and a multipurpose spray until it is thoroughly clean
    • • Bowls, lids, and remaining salad equipment
      • • Lift bowls, lids, and remaining equipment above the cooling grave and clean the countertop
      • Around the cooling grave
      • • Lift the chopping boards and clean the countertop around the canteens in the cooling grave
    • Wipe off all touch points with a cloth and sanitiser
    • • Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the handles
      • • Fridge handles
        • Cabinet handles

Refresh till area and send out area

• 
• Clean and refresh station
• • Refresh all surfaces
  • • Wipe off the countertop on the coffee station with a wet cloth and a multipurpose spray until it is thoroughly clean
    • Wipe off all touch points with a cloth and sanitiser
    • • Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the iPad screens and the card terminal displays
  • Refresh to-go area
  • • Refill to-go bags
    • Refill 2-cup holderand 4-cup holders

Refresh Outdoor Area

• 
• Clean all tables with a wet cloth and multipurpose spray
• Arrange tables and chairs making sure all furniture is placed at its designated place
• Remove any trash from the ground
• Change the trashcan if it is more than 50% filled

Refresh Customer Area

• 
• Sweep the floor
• • Start from the end of the customer area floor and firmly brush the whole floor towards the exit of the customer area
  • Use a broom and a dustpan to collect all dirt from the floor
  • Empty the dustpan into a trash bin
• Clean all tables
• • Clean all tables and chairs with a wet cloth and multipurpose cleaner
• Empty all trashcans
• • Change the trash bin if it is more than 20% filled
  • • Take out the bin bag and tie a tight knot before placing it to designated trash container or cage
    • To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
• Arrange all furniture
• • Put all furniture back to its designated place
  • Place all chairs neatly at the tables
• Puff all pillows making it nice and welcoming

Refresh coffee condiment

• 
• All coffee condiment material should be refilled and look 100% lean and tidy
• • Coffee lids
  • • 12/16 oz
    • 8 oz
    • 4 oz
  • Coffee stirrers
  • Sugar
  • Coffee sleeves

Refresh counter display

• 
• 
• Refill counter products
• • Non-cooled counter products
  • • The products
    • • Carrot Cake
      • Chocolate Brownie
      • Banana Bread
      • Chocolate Muffin
      • Blueberry Muffin
    • How to setup display
    • • Fill up the display according to Counter Product module on e-campus
  • Refresh to-go area
  • • The products
    • • Raw squares, Nitrodrinks
      • Coconut Square
      • Hazelnut Square
      • Blueberry & Raspberry Square
      • Passion & Raspberry Square
      • Raw Snickers
    • How to setup display
    • • Fill up the display according to Counter Product module on e-campus
  • Packaged Counter Products
  • • The products
    • • Hazelnut bite
      • Cocoa bite
      • Power balls
      • GRØD
    • How to setup display
    • • Fill up the display according to Counter Product module on e-campus

Refresh toilets

• 
• Refill toilet paper
• • There should be enough for the rest of the day
• Refill hand towels
• • Open the hand towel holder and fill up a new pack of hand towels
• Refill soap
• • Open the soap holder and fill up a new soap
• Sweep toilet floor
• • Start from the end of the toilet floor and firmly brush the whole floor towards the exit of the toilet
  • Use a broom and a dustpan to collect all dirt from the floor
  • Empty the dustpan into a trash bin
• Wipe off surfaces
• • Wipe off all surfaces with a cloth and a multipurpose spray, starting with door handle/knob -> tap -> sink area -> toilet – it is important to finish off with the toilet, so you don’t contaminate other parts of the restroom with the toilet cloth
• Disinfect touch points with a sanitiser and a cloth
• • Tap
  • Sink area
  • Toilet
  • Door handle
  • Toilet flush button

Check defrosted meat

• Double check that the procedures for defrosting meat have been followed
• • Defrost more if needed

Refresh remaining parts of the bar area

• 
• Sweep bar floor
• • Start from the end of the bar floor and firmly brush the whole floor towards the exit of the bar
  • Use a broom and a dustpan to collect all dirt from the floor
  • Empty the dustpan into a trash bin
  • Ask your fellow Juicers to move if needed to make space
• Sweep bar floor
• • Change the trash bin if it is more than 20% filled
  • • Take out the bin bag and tie a tight knot before placing it to designated trash container or cage
    • To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
• Change cloths and fill gloves
• • Gather all the used cloths and place them in the designated laundry bag
  • Take the needed number of new cloths and place them in their designated place in the bar
  • Fill up gloves for the rest of the day
  • 
• Clean dishwashing area
• • Make sure all equipment on the dishwasher station have been run through the dishwashing machine
  • Make sure to place all clean equipment back to their designated place
  • • Canteens, lids, elderflower bottles, etc.
  • Clean and tidy sink and dishwashing area

Make a smooth handover

• Inform team about the day and current status of the bar
• Inform about any obstacles throughout the day
• • Missing ingredients
  • Missing prep
  • Late deliveries
  • Remaining cleaning tasks due to be completed

Take out trash

• Collect all cardboard and bin bags
• Move all trash to their designated trash container

Tidy stockroom

• 
• Arrange all goods of the stockroom and ensure everything is placed at their designated place
• Clean the fridge and the freezer handles with a cloth and multipurpose spray
• Sweep floor
• • Start from the end of the stockroom floor and firmly brush the whole floor towards the exit of the stockroom
  • Use a broom and a dustpan to collect all dirt from the floor
  • Empty the dustpan into a trash bin

Control music

• Choose [3. Afternoon] playlist from the music app
• Ensure the volume is appropriate to the current mood of the store

Intimate dialogue

• As this period of the day is less busy and hectic, we should put an extra focus on letting all guests feel special and welcome
• • Ask if the guest had a good day?
  • What are their plans for the rest of the day?
  • Show interest. We care for all our guests and want them to feel a personal connection to us

Increase guest experience

• Bring the orders to the table / where they sit and do following
• • Repeat their name: “Here you go XX”
  • The order: “This is your XX”
  • Keep eye contact and deliver the order with a smile

Focus on product presentation

• Following actions should always be in order, but at this time of the day we should put an extra care into ensuring that they are 100% on point
• • Latte art
  • • Extra effort on making your best latte art in every single latte
  • Use porcelain cups
  • • Ask the guest if they want the coffee in a porcelain cup and deliver it to their table
  • Clean napkin = Clean plate
  • • Ensure to only handout clean napkins wrapped around the sandwiches
  • Blend time
  • • Extra effort on ensuring correct blend time on beverages

Do product recommendations

• Make an extra effort to ensure all guests choose the right product according to their needs. Guide them through the menu and suggest your favourites

Ensure a nice-looking Counter Products

• Refresh the display regularly and ensure all Counter Products are displayed neat and welcoming
• Encourage guests to purchase Counter Products
• • Our afternoon guests are usually keener to purchase a Counter Product as they need something to keep them going until dinner. Inform the guests of our different counter products and especially ask coffee guests if they want something sweet to their coffee?

Convert in-store guests on the app

• Use the time wisely and kindly ask if our guests are using the app? If not, explain the perks of using the app and how the pre-order function especially can be useful when ordering over lunch time

Juicer breaks for the evening team

• When lunch rush and shift change is done, the employees who met in at the lunch rush should take their daily break

Practice JQ Grad skillsets

• Practice the skills making each Juicer more competent at following
• • Flair
  • Latte art
  • Guest Engagement
  • App Conversions / App universe
  • Product speed
  • Cleaning knowledge
  • Joe History
  • Mastering the above points are the foundation of being a skilled Juicer. The afternoon is a good way to practice these skills if there is a small break of orders. Help fellow employees in getting more skilled at each of the above points

Downtime Dummy List

• If you experience a break in orders and you feel competent in the JQ Grad skills, go through following points to ensure a well-functioning store
• • Recap product making modules with new Juicers to let them master product making on each workstation
  • BM to identify and delegate tasks that can optimise the overall performance of the store
  • Check up on the daily cleaning tasks. Have they all been executed correctly according to the Trail procedures?
  • Look at the bar from the guest’s perspective. Is there anything that could be optimised?
  • • Placement of counter products
    • Furniture in customer area
    • Are the magazines/newspapers up to date
  • Is there anything that could be optimised in the bar area?
  • • Cabinet and fridge structure
    • • How do we store good and items in the cabinets and fridges in the most optimal way?
  • Extra cleaning
  • • Identify cleaning tasks that aren’t a part of Trail
    • Check following areas
    • • All surfaces of the stores that you normally do not pay attention to
      • • Behind benches/couches
        • Below cushions
        • Ceiling and corners
        • Air vent filters and pipes
        • Stockroom fridge filters (on top of the fridge)
        • Coffee condiment container
        • Counter product tray

Double check prep for the rest of the day

• Is the prep for sure going to last for the whole day?
• If not, prep the missing ingredients and inform the BM of lacking prep

Maintain clean-on-the-go standards through whole afternoon

• Sandwich/salad station clean-on-the-go
• • Scrape chopping boards
  • • Take the sandwich scraper, and from one corner, scrape in snake motion applying enough pressure to scrape all pesto, breadcrumbs and other away from the chopping boards
  • Scrape sandwich grills if any bread burns
  • • Take designated steel brush for grill, and remove all burnt sandwich crumbs
  • Clean all surfaces with paper rolls / hand towels
  • • Wipe with a clean piece of paper roll/hand towel from one end of the station to the other, removing all breadcrumbs, leftover sandwich ingredient and stains from the countertop
• Juice station clean-on-the-go
• • Start from sink 2 and work your way towards the centrifuge
  • • Clean all surfaces with a hand towel or paper roll in a swiping motion slowly moving towards the centrifuge -> clean around the blender stations and around the centrifuge -> clean around apple basket and beneath the spill can essentially covering the whole countertop on the workstation
• Coffee station clean-on-the-go
• • Milk pitcher rinser area
  • • Wipe of the area around the milk pitcher rinser using paper rolls
  • Milk pitchers
  • • Ensure to clean pitchers thoroughly when changing milk base
  • Coffee grinder area
  • • Brush away coffee ground with a brush or paper roll
  • Espresso machine drip tray grate
  • • Clean the drip tray grate with paper rolls so no coffee is visible
  • Steamer wand
  • • Wipe the steam wand thoroughly with the designated damp cloth in between all milk being steamed
  • Clean all surfaces
  • • Wipe off surfaces with a piece of paper roll/hand towel from one end of the station to the other, removing all water, milk, ground coffee and stains from the countertop

Maintain Customer Area, Toilets, and Outdoor Area

• Clean and organise the Customer Area every 15^th minute
• Customer Area
• • Clean tables with a cloth and sanitiser
  • Change the trash bins if they are more than 20% filled
  • • Remove the bin bag and tie a tight knot before placing it to the designated trash container or cage
    • To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
  • Cushions/pillows
  • • Puff up pillows so they look fresh
    • Place cushions neatly in their designated place
  • Arrangement of furniture
  • • Place all furniture back to its designated place
    • • Place chairs under the tables so the table covers 50% of the chair
  • Floor
  • • Pick up any trash visible on the floor
    • Sweep floor if needed
    • • Start from the entrance of the customer area and firmly brush the floor moving towards the bar area
• Refresh toilets
• • Check toilet paper
  • • There should be enough for the rest of the day
  • Check hand towels
  • • Open the hand towel holder and fill up a new pack of hand towels if less than 20% filled
  • Check soap
  • • Open the soap holder and change the soap dispenser if less than 20% filled
  • Sweep toilet floor
  • • Remove all toilet paper or trash from the floor
  • Wipe off surfaces with a sanitiser and a cloth starting with door handle/knob -> tap -> sink area -> toilet – it is important to finish off with the toilet, so you don’t contaminate other parts of the restroom with the toilet cloth
• Outdoor Area
• • Clean all tables with a wet cloth and multipurpose spray
  • Arrange tables and chairs making sure all furniture is placed at its designated place
  • Remove any trash from the ground
  • Change the trashcan if it is more than 50% filled

Carry out 2^nd shift-change – If another shift change is incorporated in DWCF

• Follow shift-change procedures

Carry out evening temperature check

• Use the pyrometer to check the temperatures of all fridges and freezers in the store. Follow the guidelines in the Hygiene Manual
• Type in temperatures for each fridge and freezer on Trail

Execute re-stock

• Throughout the afternoon, all stores carry out their daily restock
• Restock is done to prepare the entire bar for the next day. All needed material, items and goods should be stocked ready to use, so the morning shift can easily setup the bar the following day
• How to execute a re-stock
• • Go through the whole bar area and check how much stock of each item there is left compared to the ideal stock list
  • Write down a list of all needed items for the bar to be fully restocked for the next day
  • Get the items in the stockroom
  • Distribute the items to their designated place in the bar
  • Restock done
  • This should last until the following day’s restock is executed

Discard leftover trash and cardboard

• The last middle shift Juicer leaving the store should discard all trash and cardboard in order to ease up tasks for the closing Juicers
• Type in temperatures for each fridge and freezer on Trail

Shift Manager responsibility

• Check the cleaning standards of the store
• • How are the cleaning tasks being executed? Instruct and guide the relevant people in how to get better cleaning abilities
• Assess ideal prep structures
• • If SM is not present this should be carried out by the BM
  • Was the ideal prep followed?
  • Was it sufficient according to the day?
  • What needs to be changed to get a more optimal prep?
• Assess ideal stock structures
• • If SM is not present this should be carried out by the BM
  • Was the ideal stock followed?
  • Was it sufficient according to the day?
  • What needs to be changed in order to have a fully stocked bar for the following day?

Bar Manager responsibility

• Check stockroom structure
• • Keep the stockroom neat and tidy. Work on how the structures can get optimised to ensure a better workflow
  • Inform and train the team in how to follow the structures on a regular basis
• Shift plan
• • Confirm shift plan deviations on WP2
  • • This applies for all Juicers clocking out 8 minutes later than their assigned shift is supposed to end
  • Evaluate the shift plan and report feedback to HR / RM
  • • Is the number of staff appropriate to the traffic in the store?
• DOC issues
• • Report any new DOC issues to the local DOC manager following the store task type form
  • Take care of any smaller DOC related issues that doesn’t require further support
• Re-training of any Juicers
• • Recap previous training modules and follow up if the Juicers are following the guidelines and structures taught in the modules
  • • Prospect JQ to recap Juicer modules
    • JQ’s to study and learn JQ Grad modules

Control music

• Ensure that a [3. AFTERNOON] playlist is chosen on the music app
• Ensure the volume is appropriate to the current mood of the store
• • Music should not be too loud and scare away our guests, but should not be too low either making the impression that the store is about to close

Maintain Customer Area, toilet, and Outdoor Area

• Clean and organise the Customer Area every 15^th minute
• Customer Area
• • Clean tables with a cloth and sanitiser
  • Change the trash bins if they are more than 20% filled
  • • Remove the bin bag and tie a tight knot before placing it to the designated trash container or cage
    • To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
  • Cushions/pillows
  • • Puff up pillows so they look fresh
    • Place cushions neatly in their designated place
  • Arrangement of furniture
  • • Place all furniture back to its designated place
    • • Place chairs under the tables so the table covers 50% of the chair
  • Floor
  • • Pick up any trash visible on the floor
    • Sweep floor if needed
    • • Start from the entrance of the customer area and firmly brush the floor moving towards the bar area
• Refresh toilets
• • Check toilet paper
  • • There should be enough for the rest of the day
  • Check hand towels
  • • Open the hand towel holder and fill up a new pack of hand towels if less than 20% filled
  • Check soap
  • • Open the soap holder and change the soap dispenser if less than 20% filled
  • Sweep toilet floor
  • • Remove all toilet paper or trash from the floor
  • Wipe off surfaces with a sanitiser and a cloth starting with door handle/knob -> tap -> sink area -> toilet – it is important to finish off with the toilet, so you don’t contaminate other parts of the restroom with the toilet cloth
• Outdoor Area
• • Clean all tables with a wet cloth and multipurpose spray
  • Arrange tables and chairs making sure all furniture is placed at its designated place
  • Remove any trash from the ground
  • Change the trashcan if it is more than 50% filled

Pre-Clean

• It is not allowed to close any machinery, but it is allowed to pre-clean surfaces and facades making it easier to do pre-close and evening close
• Customer Area
• • Wipe off all tables and seating
  • • Clean all tables with a designated customer area cloth and sanitiser
    • Use cloth to wipe off any dirt and crumbs from all seating
  • Wipe off all trashcans tops with the same cloth removing all stains and dirt
  • Sweep the floor thoroughly. Make sure to reach beneath all tables and get into all corners
  • Wipe off Coffee Corner and organise all coffee material. Stack all items and lids neat and tidy in the coffee condiment container
  • Place back all furniture / plants and other interior elements to its designated place
  • Puff up pillows and organise them at their designated place
  • *The whole customer area should be fully clean now. When the store is closed, the closing team then only needs to change trashcans and wash the floor
  • *If the store is busy and parts of customer area could not get cleaned at pre-clean due to in-store guests or if any guests arrive after the pre-clean is carried out, it is the closing team’s responsibility to clean any missing areas
  • Shake door mat
  • • Fold the door mat and pick it up, pay attention to not drop any dirt. Take the door mat outside and shake it, making sure to shake off all dirt, leaves, etc.
    • Place back the doormat neatly to its designated place
• Bar area
• • Sweep the floor thoroughly
  • • Start from the end of the bar floor and firmly brush the whole floor towards the exit of the bar
    • Use a broom and a dustpan to collect all dirt from the floor
    • Empty the dustpan into a trash bin
  • Clean facades thoroughly
  • • 
    • 
    • Grab a multipurpose spray and a fresh clean cloth -> spray facades 1-2 meters at a time -> wipe off facades with the clean cloth and pay an extra attention towards all handles on cabinets and fridges -> repeat same procedures using the sanitiser instead of multipurpose spray
• Juice station – Only pre-clean juice station when there are no beverages to make (non-active)
• • Blender stations
  • • Clean all surfaces on blender stations (sides, bottom and top) using multipurpose spray and a cloth. Spray on all sides, let it soak for 20 seconds and wipe off blender stations thoroughly with the cloth
  • Centrifuge (sides)
  • • Pre-clean the sides of the centrifuge machine by spraying multipurpose spray around the whole machine -> let it soak for 20 seconds -> scrub with a sponge to get off dried pulp -> lastly wipe off all soap with a cloth -> Pay extra attention towards the on-off button and the centrifuge handle
  • Send out area
  • • Lift straws and lids and clean countertop with wet cloth
  • Sink area
  • • Remove any dirt in the sink using a 5x hand towels
    • Clean the countertop and tap with a wet cloth and multipurpose spray
  • Around the cooling grave
  • • Lift the chopping board and clean the countertop around the canteens in the cooling grave
  • Below spill can, apple baskets and pulp bin
  • • Lift all three items one at a time wiping off the countertop with a wet cloth a multipurpose spray until it is thoroughly clean
• Coffee station
• • Coffee cups
  • • Fill up coffee to-go cups
    • • Make sure there is one row of each cup size
      • • Pink cups
        • Yellow cups
        • Purple cups
        • Grey cups
  • Refresh all surfaces
  • • First, use the brush to remove all coffee grind on the coffee grinder. Brush it into the bin bag on the workstation
    • Wipe off the countertop on the coffee station with a damp cloth and a multipurpose spray until it is thoroughly clean
    • • Milk pitcher rinser
      • • Clean around the milk pitcher rinser
        • Clean the grate on the milk pitcher rinser
      • Espresso machine, drip tray grate, and cover
      • • Clean under and the sides of the espresso machine
        • Clean the grate and cover of the espresso machine
      • Grinder and knock chute
      • • Clean around the knock chute
        • Clean under and the sides of the grinder
• Sandwich station
• • Sandwich grills
  • • Brush grills using steel brush
    • • Take a steel brush and brush from the back of the grill towards yourself removing all burnt breadcrumbs from the grill
    • Grill handles
    • • Spray multipurpose cleaner on the grill handles
      • Clean grill handles with a wet cloth until they are thoroughly cleaned
  • Back wall, tiles and menu
  • • Wipe off the wall behind the grills and cooling grave with a wet cloth and multipurpose spray removing all possible dirt
    • Clean back wall shelf under the menu
    • • Lift all possible items on the shelf and wipe it off with a wet cloth
  • Deep clean salt and pepper grinder
  • • Spray multipurpose spray on both grinders -> Leave for 30 seconds to let it soak -> Now wipe them off with a wet cloth until clean
• Stockroom
• • Organise the stockroom for the next day
  • • Ensure that all goods are located at its designated place and make the whole stockroom look neat and tidy
  • Clean the outside of the stockroom fridges and freezers
  • • Wipe surfaces with a wet cloth and sanitiser. Pay extra attention on getting the handles thoroughly clean
  • Sweep the floor
  • • Start from the end of the stockroom floor and firmly brush the whole floor towards the exit of the stockroom
    • Use a broom and a dustpan to collect all dirt from the floor
    • Empty the dustpan into a trash bin
  • Mop the floor
  • • Mix a designated pesto bottle with hot water and floor cleaner soap
    • Spread out the soap mix with on the stockroom floor using the pesto bottle -> scrub the entire stockroom floor with a floor scrubber -> mop the floor from the end of the stockroom towards the exit of the stockroom removing all water and dirt from the floor
• Toilet
• • Refill toilet paper
  • • There should be enough for the next day
  • Refill hand towels
  • • Open the hand towel holder and fill up a new pack of hand towels
  • Refill soap
  • • Open the soap holder and fill up a new soap
  • Sweep toilet floor
  • • Start from the end of the toilet floor and firmly brush the whole floor towards the exit of the toilet
    • Use a broom and a dustpan to collect all dirt from the floor
    • Empty the dustpan into a trash bin
  • Clean mirror
  • • Spray glass cleaner on the mirror and wipe off with 3 pieces of hand towels
  • Wipe off surfaces
  • • Wipe off all surfaces with a cloth and a multipurpose spray, starting with door handle/knob -> tap -> sink area -> toilet – it is important to finish off with the toilet, so you don’t contaminate other parts of the restroom with the toilet cloth)
  • Disinfect touchpoints with a sanitiser and a dry cloth
  • • Tap
    • Sink area
    • Door handle
    • Toilet flush button
    • Toilet
    • • Spray sanitiser on the toilet board and toilet seat and wipe off with a dry cloth (last part to disinfect)
  • Mop floor
  • • Spread out the soap mix from on the toilet floor using the pesto bottle -> scrub the entire toilet floor with a floor scrubber -> mop the floor from the end of the stockroom towards the exit of the stockroom removing all water and dirt from the floor
  • Empty bin and clean trash bin top
  • • Change the trash bin
    • • Remove the bin bag and tie a tight knot before placing it to the designated trash container or cage
      • To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
    • Wipe off trashcan top with sanitiser and a cloth removing all stains
• Outdoor Area
• • If tables are dirty, clean with a wet cloth
  • Place all furniture according to the ideal setup for the store
  • Make sure the table and chairs are placed neat and evenly with clean surfaces
  • Remove any trash from the ground
  • Pick up trash from the ground and throw it into the trashcan
  • Change the trashcan
  • • Remove the bin bag and tie a tight knot before placing it to the designated trash container or cage
    • To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin

Control music

• Ensure that a [3. AFTERNOON] playlist is chosen on the music app
• Ensure the volume is appropriate to the current mood of the store
• • Music should not be too loud and scare away our guests, but should not be too low either making the impression that the store is about to close

The store must look open and welcoming

• Keep the doors open
• • Having the doors open gives the guests the impression that they can still enter the store and place an order
• The Welcome
• • Recognise all guests approaching the store with a hello and a smile

Follow pre-closing procedures - guests first, no exceptions

• Pre-closing is a game of cleaning the bar without making the bar area looking closed. If a guest asks if the bar is closed, you have lost the game
• We aim to clean as much as possible before closing time, but if we receive orders, we still make them on the station, as if it had not been cleaned in the first place. The station will need further cleaning afterwards, but will require less cleaning from a few products compared to a whole day’s worth of product making
• 2x closing Juicers should be handled as following
• • 1x product making Juicer
  • • Responsible of making all products. Whatever task the product making Juicer is doing, they must always face the front to be able to welcome possible guest that enter the store and activate the pre-close Juicer to help product making
  • 1x pre-closing Juicer
  • • Responsible of carrying out the pre-close
  • Rules
  • • If the Product Making Juicer is making products, the Pre-close Juicer should take the order from the approaching guest immediately and continue pre-closing afterwards. No guests should wait to order
    • If the Product Making Juicer cannot make all products within the correct waiting time (marked with green), the Pre-Closing Juicer should stop pre-closing immediately and help making products
    • You can never pre-close a station that is active
    • • A station is active when products are being made. If any products are being made on the station, wait to continue pre-closing until all products are made on the specific workstation
    • Wrapping paper or other material can never be used to pre-close
    • The pre-close can never compromise the waiting time of a guest’s order
    • Focus on one section at a time to avoid the store looking messy or closed
• 1x closing juicer
• • If you are one juicer closing, you should follow the same rules applied for two juicers closing
  • • Do pre-closing when there are no orders to be made, one section at a time
    • Stop pre-closing once guests enter the store and take their order immediately. You cannot continue pre-closing until all orders have been made

How to pre-close

• Sandwich station
• 
• 
• • Chopping boards
  • • Remove all chopping boards that are no longer needed to follow the workload
    • • Leave at minimum one chopping board left
    • Clean the chopping board(s) with hot water, soap, and a dishwashing brush
    • Place the chopping boards diagonally in the dishwasher and run the program
    • Store the chopping boards in their designated place
  • Canteens
  • • Change all canteens
    • • Take the canteen up from the cooling grave -> take a new clean canteen -> fill up the prep into the new clean canteen -> take the dirty canteen to the dishwashing area
    • Clean the canteens
    • • Clean the dirty canteens with soap and hot water before running them through the dishwasher
      • When they are clean place them at their designated place
  • Cooling grave
  • • Clean the cooling grave before placing back the canteens
    • • Remove all dirt and leftover prep from the cooling grave with 5 pieces of hand towels or paper roll
      • Distribute multipurpose cleaner onto the edges surrounding the grave and into the cooling grave
      • Clean whole area thoroughly with a cloth to make it look shiny
      • Repeat the procedure with sanitiser afterwards to remove any bacteria
    • Place back canteens
    • • Lastly place back the canteens in the correct order
      • The correct order is as following jalapeños closest to the sandwich grills
      • • Grills -> jalapeños -> tomato -> mozzarella -> tuna -> chicken -> turkey -> serrano
  • Sandwich grills
  • • Don’t turn off any grills before the store is closed
  • Deep clean sandwich station countertop
  • • Wipe off the countertop on the sandwich station with a wet cloth and a multipurpose spray until it is thoroughly clean
    • • Sandwich grills and sandwich bread
      • • Lift the sandwich grills and sandwich bread. Clean below and around the grills wiping off the countertop
      • Around the cooling grave
      • • Lift the chopping boards and clean the countertop around the canteens in the cooling grave
      • Wrapping paper, napkins, and remaining sandwich equipment
      • • Lift wrapping paper, napkins and remaining equipment above the cooling grave and clean the countertop
    • Wipe off all touch points and surfaces with a cloth and sanitiser
    • • Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the handles and taps
• Combined salad/sandwich station
• 
• • Same rules apply to combined salad/sandwich station as sandwich station pre-close procedure
• Salad station
• 
• • Canteens
  • • Change all canteens
    • • Take the canteen up from the cooling grave -> take a new clean canteen -> fill up the prep into the new clean canteen -> take the dirty canteen to the dishwashing area
    • Clean the canteens
    • • Clean the dirty canteens with soap and hot water before running them through the dishwasher
      • When they are clean place them at their designated place
  • Cooling grave
  • • Clean the cooling grave before placing back the canteens
    • • Remove all dirt and leftover prep from the cooling grave with 5 pieces of hand towels or paper roll
      • Distribute multipurpose cleaner onto the edges surrounding the grave and into the cooling grave
      • Clean whole area thoroughly with a cloth to make it look shiny
      • Repeat the procedure with sanitiser afterwards to remove any bacteria
    • Place back canteens
    • • Lastly place back the canteens in the correct order
      • Order should be according to the sequence with spinach closest to the end of the drawer and then -> kale -> broccoli -> pickled red onions -> edamame -> defining element (tuna or avocado)  
  • Deep clean salad station countertop
  • • Wipe off the countertop on the salad station with a wet cloth and a multipurpose spray until it is thoroughly clean
    • • Bowls, lids, and remaining salad equipment
      • • Lift bowls, lids, and remaining equipment above the cooling grave and clean the countertop
      • Around the cooling grave
      • • Lift the chopping boards and clean the countertop around the canteens in the cooling grave
    • Wipe off all touch points and surfaces with a cloth and sanitiser
    • • Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the handles and taps
• Juice Station
• 
• • Close one blender station
  • • Clean blender can and jar pad
    • • Take off the jar pad from the blender station and clean with soap and hot water before running it through the dishwasher
      • Clean the blender can with soap and hot water thoroughly before running it through the dishwasher
      • • You can never use other material than a dishwashing brush and dishwashing liquid to clean the blender can
        • Make sure to clean the blender can thoroughly by brushing all sides, edges and corners of the blender can. No stains or miscolouring should be visible
    • Deep clean blender station bottom (sides, bottom, and wire)
    • • Spray the blender station with multipurpose spray, then take a sponge to dissolve all stains from the sides and bottom of the blender station
      • Take a clean cloth and wipe off all stains to make the blender station clean
      • Afterwards pull the blender station forward to access as much of the blender station wire as possible. Then wipe off stains from the wire with multipurpose cleaner and a cloth
      • Finally spray sanitiser on the blender station and wipe off with a cloth
    • Clean underneath blender
    • • Move the blender station away and clean the surface below with multipurpose cleaner and a cloth
    • Place back blender station
    • • After cleaning the blender station, move it behind the remaining blender station, so it won’t get dirty again and you accidentally won’t use it again
  • Remove all cups, straws, and lids
  • • To clean under cups, straws, and lids, you’ll have to move them all away from their designated place
    • Clean the countertop with multipurpose cleaner and a cloth
    • Sanitise the countertop with sanitiser and a cloth
  • Deep clean sneeze guard and all splash guards dividing the workstations in the following order
  • • Spray with multipurpose cleaner -> remove stains with a wet cloth -> spray sanitiser -> clean with a cloth -> spray with glass cleaner -> wipe off with a clean dry cloth -> repeat with glass cleaner until glass is completely transparent
  • Canteens
  • • Change all canteens
    • • Take the canteen up from the cooling grave -> take a new clean canteen -> fill up the prep into the new clean canteen -> take the dirty canteen to the dishwashing area
    • Clean the canteens
    • • Clean the dirty canteens with soap and hot water before running them through the dishwasher
      • When they are clean place them at their designated place
  • Cooling grave
  • • Clean the cooling grave before placing back the canteens
    • • Remove all dirt and leftover prep from the cooling grave with 5 pieces of hand towels or paper roll
      • Distribute multipurpose cleaner onto the edges surrounding the grave and into the cooling grave
      • Clean whole area thoroughly with a cloth to make it look shiny
      • Repeat the procedure with sanitiser afterwards to remove any bacteria
    • Place back canteens
    • • Lastly place back the canteens in the correct order
  • Deep clean juice station countertop
  • • Wipe off the countertop on the juice station with a wet cloth and a multipurpose spray until it is thoroughly clean
    • • Send out area
      • • Lift straws and lids and clean countertop with wet cloth
      • Sink area
      • • Remove any dirt in the sink using 5x hand towels
        • Clean the countertop and tap with a wet cloth and multipurpose spray
      • Blender stations
      • • Lift the blender stations and clean beneath them with a wet cloth and multipurpose spray
      • Around the cooling grave
      • • Lift the chopping board and clean the countertop around the canteens in the cooling grave
      • Below spill can, apple baskets and pulp bin
      • • Lift all three items one at a time wiping off the countertop with a wet cloth a multipurpose spray until it is thoroughly clean
• Coffee station
• 
• • Close all groups except one
  • • Portafilter
    • • Remove the portafilter from the group you’re closing down
      • Detach the filter basket from the portafilter
      • Unscrew the shower screen with a stubby screwdriver
      • • DON’T LOOSE THE SCREW
      • Remove shower screen and screw
        fill with boiling water and leave to soak- Donot fill water level over portafilter handle (black rubber)
      • Place the portafilter basket, screw and portafilter in a large milk pitcher
      • Add one scoop of cafiza cleaner into pitcher
      • Fill with boiling water and leave to soak- Do not fill water level over portafilter handle (black rubber)
      • Let it soak for 5 minutes
      • • While the equipment is soaking, do cafiza backflush
      • After 5 minutes, wash off cafiza and stains with hot water and a brush
      • Finally store the portafilter, shower screen and filter basket in a clean area
    • Group
    • • Do cafiza backflush
      • • Take cleaning brush and clean up in group head around seal
        • Take a portafilter and remove the filter basket
        • Insert a blindfilter into the portafilter
        • Add 1 spoon of cafiza in the blind filter
        • Place portafilter into group you want to clean
        • Press spiral button and run for 10 seconds then stop
        • Repeat 3 times
      • Flush the group until the water is clear and no soap is visible
      • Wipe up in group head with a dry cloth to remove any coffee oils
      • Now the coffee group should be thoroughly clean
      • Assemble the group again
      • • Screw the shower screen back into the group
        • DO NOT OVERTIGHTEN SCREW
        • Place back the portafilter in the group
  • Clean milk pitcher rinser
  • • Remove milk pitcher rinser grate and milk pitchers
    • Wash all equipment with soap, hot water, and a dishwashing brush
    • • Then run the equipment through the dishwasher
    • Clean the milk pitcher rinser area
    • • Remove all milk from the milk pitcher rinser area with hand towels or paper roll
      • Then pour 16oz of boiling water into the milk pitcher rinser area to remove all milk stains and to avoid any drain blockages
      • Now clean the pitcher rinser area area with multipurpose spray and a cloth. Make sure to reach all corners and surfaces
      • • Make it shiny
      • Disinfect the pitcher rinser area with sanitiser and a cloth
    • Place back the clean milk pitcher rinser grate and milk pitchers
    • • Place the grate back to its place
      • Then place the milk pitchers neatly on top of the grate with the bottoms up
  • Deep clean coffee station countertop
  • • Use the brush to remove all coffee ground from the coffee grinder. Brush the coffee ground into the bin bag on the workstation
    • Wipe off the countertop on the coffee station with a damp cloth and a multipurpose spray until it is thoroughly clean
    • • Milk pitcher rinser area
      • • Clean around the milk pitcher rinser
      • Below espresso machine
      • • Clean the countertop below the espresso machine
      • Grinder and knock chute
      • • Clean around the knock chute
        • Wipe off all surfaces of the grinder
        • Clean the countertop below the grinder
  • Clean all sides of the espresso machine
  • • Clean all sides of the espresso machine by spraying multipurpose cleaner onto a clean cloth
    • Clean in between the different coffee machine bottoms with the edge of the cloth - all fingerprints and stains must be removed
    • Wipe off the steam knob
  • Clean grate on top of espresso machine
  • • Remove all cups from the top of the espresso machine and place them on the countertop
    • Clean the grate on top of the espresso machine with multipurpose cleaner and a cloth
    • Then place to-go and porcelain cups neatly back onto the espresso machine
  • Wipe off all touch points and surfaces on the workstation with a cloth and sanitiser
  • • Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth
    • Pay extra attention towards handles and all touch points of the espresso machine: buttons, steam knob, handles and the steam wand handle
    • • Do not spray cleaner directly onto espresso machine buttons
• Till area and send out area
• • Deep clean the till area and send out area countertop
  • • Wipe off the countertop on the till area and send out area with a wet cloth and a multipurpose spray until it is thoroughly clean
    • Wipe off all touch points and surfaces with a cloth and sanitiser
    • • Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the iPad screens and the card terminal displays
• Bar bins (last thing to do before the store closes)
• • Change all bin bags except one
  • • Remove the bin bag and tie a tight knot before placing it to the designated trash container or cage
    • To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
  • Clean each cabinet with a wet cloth and multipurpose cleaner
  • • Distribute multipurpose cleaner in the bar bin cabinet. If there are very dirty spots, spray 3-4 times on the specific area
    • Let it soak for 30 seconds
    • Wipe off and remove all dirt and stains from the bar bin cabinet with a cloth
    • Clean the round edges of the bar bin hole
  • Disinfect the bar bin cabinet with sanitiser and a cloth

If any procedures in the pre-clean and pre-close haven’t been executed, carry out all remaining procedures and then begin on the close

You should be able to take orders until 5 minutes after close

• Therefore, it’s important not to close any equipment before 5 minutes after closing time, nor lock the doors

Begin close on sandwich station

• 
• Turn off the grills
• • Important to do this as soon as possible to let the grills cool down before cleaning
• Wash chopping boards, knives, sandwich scraper, tuna scoop and fork
• • Clean all equipment with hot water, soap, and a dishwashing brush
  • • Don’t run knives through the dishwasher
  • Place chopping boards diagonally in dishwasher and then place sandwich scraper, tuna scoop and fork and run the dishwasher program
  • Before storing equipment, clean the surface below the chopping boards with multipurpose cleaner and a cloth
  • Disinfect the surface below the chopping boards with sanitiser and a cloth
  • Store all equipment to their designated place
  • • Chopping boards (ensure they stay in place)
    • • Take one napkin foreach chopping board -> open the napkin and sprinkle a small amount of water onto the napkin -> place the napkin on the countertop -> place the chopping board on top of the napkin, ensuring the napkin is not visible
    • Tuna scoop, fork, sandwich scraper, and knives
    • • Place the equipment neatly on top of the chopping board, so they are ready to use in the morning
    • The pre-close can never compromise the waiting time of a guest’s order
    • Focus on one section at a time to avoid the store looking messy or closed
• Place pesto and tabasco in the sandwich fridge
• Make sure all lids are placed on all canteens in the cooling grave
• • The lids should be placed neatly so the prep in the canteens stay cool over night
• Clean all surfaces on the sandwich station
• • Clean all surfaces on the sandwich station with multipurpose cleaner and a clean cloth
  • Disinfect all surfaces on the sandwich station with sanitiser and a cloth
• Double check if all facades are clean
• • If extra cleaning is necessary, spray with multipurpose cleaner and wipe off stains with a cloth to remove all stains, paying attention to the door handles on fridges
  • Disinfect all facades with sanitiser and a cloth
• Close possible open bread bag(s)
• • If there is an open bread bag, close the bag by folding it, making no air able to enter the bag
  • Place the folded bread bag in fridge overnight
• Double check the cleanliness of the whole sandwich station
• • Redo procedures from pre-clean and pre-close if some areas of the station are not cleaned to perfection
  • Make it look shiny

Begin close on salad station

• 
• Wash measure cups and tongs
• • Clean the measure cups and tongs with hot water, soap, and a dishwashing brush
  • Place equipment in the dishwasher
  • When the program is done, place the equipment at its designated place
• Make sure all lids are placed on all canteens in the cooling grave and ensure to store away the topping (cranberry and pumpkin seeds)
• • Clean all equipment with hot water, soap, and a dishwashing brush
• Place the lemon juice and pesto in the fridge overnight
• Clean all surfaces on the salad station
• • Clean all surfaces on the salad station with multipurpose cleaner and a clean cloth
  • Disinfect all surfaces on the salad station with sanitiser and a cloth
• Double check if all facades are clean
• • If extra cleaning is necessary, spray with multipurpose cleaner and wipe off stains with a cloth to remove all stains, paying attention to the door handles on fridges
  • Disinfect all facades with sanitiser and a cloth
• Double check the cleanliness of the whole salad station
• • Redo procedures from pre-clean and pre-close if some areas of the station are not cleaned to perfection
  • Make it look shiny

Begin close on coffee station

• 
• 
• Close the last coffee group
• • Clean portalfilter and group
  • • Portafilter
    • • Remove the portafilter from the group you’re closing down
      • Detach the filter basket from the portafilter
      • Unscrew the shower screen with a stubby screwdriver
      • • DON’T LOOSE THE SCREW
      • Remove shower screen and screw
        fill with boiling water and leave to soak- Donot fill water level over portafilter handle (black rubber)
      • Place the portafilter basket, screw and portafilter in a large milk pitcher
      • Add one scoop of cafiza cleaner into pitcher
      • Fill with boiling water and leave to soak- Do not fill water level over portafilter handle (black rubber)
      • Let it soak for 5 minutes
      • • While the equipment is soaking, do cafiza backflush
      • After 5 minutes, wash off cafiza and stains with hot water and a brush
      • Finally store the portafilter, shower screen and filter basket in a clean area
    • Group
    • • Do cafiza backflush
      • • Take cleaning brush and clean up in group head around seal
        • Take a portafilter and remove the filter basket
        • Insert a blindfilter into the portafilter
        • Add 1 spoon of cafiza in the blind filter
        • Place portafilter into group you want to clean
        • Press spiral button and run for 10 seconds then stop
        • Repeat 3 times
      • Flush the group until the water is clear and no soap is visible
      • Wipe up in group head with a dry cloth to remove any coffee oils
      • Now the coffee group should be thoroughly clean
      • Assemble the group again
      • • Screw the shower screen back into the group
        • DO NOT OVERTIGHTEN SCREW
        • Place back the portafilter in the group
• Grinder area
• 
• • Grinder Shutdown
  • • Close the hopper gate so that no beans can fall into grinding chamber
    • Grind out all remaning coffee left in grinder burrchamber and throw out
    • Remove hopper from grinder and place beans into an overnight container
    • Apply steam from machine steam wand to all areas of the hopper
    • Wipe hopper dry with a non abrasive cloth or paper towel
    • Place hopper back on grinder
    • Grind out all coffee left in grinder burr chamber and throw
    • Brush off excess coffee around grinder area and wipe over grinder with dry cloth
• • Clean knock chute
  • • Take out the knock chute
    • Clean the knock chute with hot water and soap, cleaning it thoroughly from coffee grounds with a dishwashing brush
    • • Do not put in dishwasher
    • Clean knock chute hole
    • • Clean the hole with multipurpose spray and a cloth, removing all stains and coffee ground
    • Place back knock chute
    • 
    • • If there is a trashcan beneath the hole for the knock chute, place it back into the hole
      • If there is no trashcan beneath the hole for the knock chute, gently place a bin bag in the hole, then place the knock chute on top of the bin bag. Ensure the bin bag is tightly in place and that the knock chute covers as much of the bin bag as possible
  • Double-check cleanliness of the coffee grinder
  • • Spray with multipurpose cleaner and wipe off with a cloth
    • Sanitise with sanitiser and a cloth
• Clean espresso machine bottom: Tray / grate / cover
• • 
  • Disassemble the 3 parts of the espresso machine
  • • Disassemble the espresso machine in following order
    • • Take out the grate -> remove the cover -> carefully takeout the tray -> tilt it while having the drain hole the highest, while moving it to the dishwashing area -> in that way leftover water, ground coffee, and espresso won’t spill from the drain hole
    • Clean the three parts thoroughly
    • • Clean each part with soap, hot water, and a brush
      • Pay attention to the deep corners. You’re your time and make it shiny
  • Clean the drain box with hand towels/paper rolls
  • • 
    • 
    • 
    • Clean the drain box thoroughly from all ground coffee, ensuring there will be no blockage in the drain
    • Fill milk pitcher with 16oz of hot water and pour into the drain box
  • Assemble the espresso machine bottom again
  • • Make sure the hole of the bottom tray is placed in the same side as the drain
    • Place back the cover and grate
• Clean steamerwand
• • Clean steamer wand thoroughly with a damp cloth
  • • Make sure to remove all stained milk from the steam wand
  • Place the steamer wand in a purple cup / clean pitcher with boiling water. Let the steamer wand soak in the boiling water until next morning
  • • Do not add any soap in the water
• Double check if all facades are clean
• • If extra cleaning is necessary, spray with multipurpose cleaner and wipe off stains with a cloth to remove all stains, pay attention to door handles on fridges
  • Disinfect all facades with sanitiser and cloth
• Double check the cleanliness of the whole coffee station
• • Redo procedures from pre-clean and pre-close if some areas of the station are not cleaned to perfection
  • Make it look shiny

Clean and organise to-go area

• 
• 
• Clean below all to-go material and organise area for the next day
• • Remove all to-go material to access the countertop underneath
  • • Clean all surfaces on the countertop with multipurpose cleaner and a cloth
    • Disinfect all surfaces on the countertop with sanitiser and a cloth
  • Place back all to-go material and organise it, making it look lean and accessible for the next day

Begin close on juice station

• 
• 
• Close remainingblender station(s)
• • Clean blender can and jar pad
  • • Take off the jar pad from the blender station and clean with soap and hot water before running it through dishwasher
    • Clean the blender can with soap and hot water thoroughly before running it through the dishwasher
    • • You can never use other material than a dishwashing brush and dishwashing liquid to clean the blender can
      • Make sure to clean the blender can thoroughly by brushing all sides, edges and corners of the blender can. No stains or miscolouring should be visible
    • Fruit knife
    • • Place the fruit knife on top of the chopping board
  • Deep clean blender station bottom (sides, bottom, and wire)
  • • Spray the blender station with multipurpose spray, then take a sponge to dissolve all stains from the sides and bottom of the blender station
    • Take a clean cloth and wipe off all stains to make the blender station clean
    • Afterwards pull the blender station forward to access as much of the blender station wire as possible. Then wipe off stains from the wire with multipurpose cleaner and a cloth
    • Finally spray sanitiser on the blender station and wipe off with a cloth
  • Deep clean blender station bottom (sides, bottom, and wire)
  • • Move the blender station away and clean the surface below with multipurpose cleaner and a cloth
  • Deep clean blender station bottom (sides, bottom, and wire)
  • • After cleaning the blender stations, move them back to their designated place, so they are ready to use the next morning
    • Turn off the blender stations
• Clean fruit knife
• • Wash the fruit knife with hot water, dishwashing liquid and a dishwashing brush
  • • Do not run the knife through the dishwasher
• Clean chopping board
• • Clean the chopping board with hot water, soap, and a dishwashing brush
  • Place the chopping board diagonally in the dishwasher and run the program
  • Clean the surface below the chopping board with multipurpose cleaner and a cloth
  • Disinfect the surface below the chopping board with sanitiser and a cloth
  • Store all equipment to their designated place
  • • Chopping board (ensure they stay in place)
    • • Take one napkin foreach chopping board -> open the napkin and sprinkle a small amount of water onto the napkin -> place the napkin on the countertop -> place the chopping board on top of the napkin, ensuring the napkin is not visible
    • Fruit knife
    • • Place the fruit knife on top of the chopping board
• Clean centrifuge
• • Disassemble centrifuge so you have following parts separated
  • • Plastic tamper
    • Sieve
    • Steel basket
    • Black pulp cover and 2 screws
    • • Place the screws in a cup, making sure not to lose the screws
    • Steel cover
    • How to disassemble the centrifuge
    • • Pull up the centrifuge lever
      • Unlock the steel cover by turning it counterclockwise and remove it
      • Lift the sieve from the steel basket
      • Disassemble the black pulp chute by unscrewing the two round screws and remove it
      • • Place the screws in a cup, making sure not to lose the screws
      • Lift the steel basket from the centrifuge machine
  • Centrifuge machine
  • • 
    • Clean the centrifuge machine using a sponge and multipurpose cleaner
    • • Distribute multipurpose cleaner all over the centrifuge machine
      • • Make sure to cover all surfaces, corners, and gaps
        • Let it soak for 30 seconds
      • Wipe off all stains and pulp with a wet sponge
      • • Make sure to cover all surfaces
        • Pay attention to edges, buttons, and gaps
      • Take a cloth and wipe off all pulp and leftover multipurpose cleaner from the centrifuge machine
    • Dry off with a clean cloth
    • • Make sure to get in all the deep corners
      • Focus on having all surfaces of the centrifuge machine fully clean including the bottom of the centrifuge machine
      • Make it shiny
    • Repeat the steps if more cleaning of the centrifuge machine is necessary
  • Centrifuge parts
  • • 
    • 
    • 
    • Sieve
    • • Remove all pulp
      • • Pour hot water onto the sieve, to loosen up and remove all pulp from the sieve
      • Pour dishwashing liquid on the sieve
      • • Do a one rotation with the dishwashing liquid on the centrifuge sieve to evenly distribute the soap
      • Scrub both sides of the sieve with a scotch pad, removing all miscolouring until it’s completely silver
      • For the sieve knife (bottom) use a nailbrush to scrub off all miscolouring until completely silver
      • Now wash off all soap
      • • Rinse it 4-5 times thoroughly on both sides
      • Don’t put the sieve into the dishwasher
      • Place the sieve next to the centrifuge machine, so it’s ready for the morning cleaning procedures
    • Remaining centrifuge parts (steel basket, plastic tamper, black pulp chute, and steel cover)
    • • Remove pulp from all centrifuge parts
      • • Steel cover
        • • Use the centrifuge scraper to remove all remaining pulp
        • Steel basket
        • • Rinse with water to remove all remaining pulp
        • Pulp chute
        • • Dig your hand into the chute and remove all remaining pulp
      • Scrub all centrifuge parts with a green scotch pad/sponge, soap, and hot water
      • • Steel cover
        • • Scrub off all miscolouring from all surfaces of the steel cover, until it’s completely silver
        • Steel basket
        • • Scrub off all miscolouring from all surfaces of the steel basket, until it’s completely silver
          • Pay attention to the juice spout of the centrifuge steel basket
        • Pulp chute
        • • Scrub off all pulp stains from the pulp chute. Be careful not to remove black lacquering
        • Pulp chute
        • • Scrub off as much of the miscolouring on the plastic tamper as possible
      • Wash off all soap
      • • It is important to rinse off all soap before putting the parts into the dishwasher
      • Dishwasher
      • • Run the centrifuge parts through the dishwasher
    • Clean belowcentrifuge machine
    • • Move the centrifuge machine to the side to clean the surface below the centrifuge machine with multipurpose cleaner and a cloth
      • Disinfect the surface below with sanitiser and a cloth
    • Assemble the centrifuge
    • • The order should be as following
      • • Place the steel basket on top of the centrifuge machine -> Place the steel cover on top of the steel basket -> Place the pulp chute onto the steel basket -> Screw the two screws back on, making sure the chute is sitting nice and tight-> Put the plastic tamper in the steel cover hole
• Pulp bucket
• 
• • Remove the bin bag
  • • Tie a knot and gently pull out the bin bag
  • Clean the pulp bucket with hot water and soap removing all stains from the bucket
  • Place the pulp bucket sideways in the dishwasher and run the program
  • Put in a new bin bag
  • • Make sure the bin bag is properly placed into the pulp bucket
    • Make sure the pulp bucket is placed directly below the pulp chute, so that all the pulp goes into the pulp bin
• Clean spill can and centrifuge scraper
• • Clean the spill can and centrifuge scraper with soap and hot water before running it through the dishwasher
  • • You can never use other material than a dishwashing brush and dishwashing liquid to clean the spill can
• Clean all surfaces on the juice station
• • Clean all surfaces on the juice station with multipurpose cleaner and a clean cloth
  • Disinfect all surfaces on the juice station with sanitiser and a cloth
• Double check if all facades are clean
• • If extra cleaning is necessary, spray with multipurpose cleaner and wipe off stains with a cloth to remove all stains, paying attention to the door handles on the fridges
  • Disinfect all facades with sanitiser and cloth
• Double check the cleanliness of the whole juice station
• • Redo procedures from pre-clean and pre-close if some areas of the station are not cleaned to perfection
  • Make it look shiny

Clean the grill area when grills have cooled down

• 
• 
• Brush grills using a steel brush
• • Take the steel brush, and from the back of the grill, brush towards yourself removing all burnt breadcrumbs from the grill
• Use an empty pesto bottle to blow away any excess breadcrumbs
• 
• • To access the corners of the grill surface, use an empty pesto bottle and blow inaccessible breadcrumbs away from the grill surface
• Grill crumb catcher
• • Remove the grill crumb catcher from the grill and empty it into the trashcan
  • Clean the breadcrumb catcher with hot water and soap
  • Run it through the dishwashing machine
  • • While the breadcrumb catcher is in the dishwasher do “clean grills on top and sides”
  • Place back the breadcrumb catcher
• Clean grills on top and sides
• • Take a wet cloth and clean the top and sides of the grill
  • Clean all touch points (button, switch, and handle) with multipurpose cleaner and a cloth
  • • Pay attention to the grill handle and remove all stains
  • Disinfect all touch points (button, switch, and handle) with sanitiser and a cloth
• Clean underneath the grills
• • Move the grills to the side and wipe off the countertop with multipurpose cleaner and a cloth
• Double check the cleanliness of the whole grill area
• • Redo procedures from pre-clean and pre-close if some areas of the station are not cleaned to perfection
  • Make it look shiny

Deep clean all sinks except sink 3 (dishwashing sink)

• 
• Scrub all surfaces of the sinks
• • Use a sponge with hot water and soap, and scrub off all stains and marks made throughout the day
  • Pull up the sink strainer and remove all dirt with the sponge
• Remove soap and dirt
• • Let some water run through the sink removing most of the soap and dirt
  • Now take 5 pieces of hand towels or paper roll and remove all excess soap and dirt from the sink
• Clean tabs
• • Spray multipurpose cleaner on the tabs and let it soak for 30 seconds. Take a cloth, and wipe off stains making it shiny
• Clean all surfaces in the sink
• • Clean all surfaces in the sink with multipurpose cleaner and a clean cloth
  • Disinfect all surfaces and tabs in the sinks with sanitiser and a cloth

Clean counter product displays

• 
• 
• Place cakes in the milk fridge over night
• • Store all cakes neatly in the milk fridge, being careful not to break or mess up the look of the cakes
• Remove counter product display tiles
• • Clean the surface below the tiles with multipurpose cleaner and a cloth
  • Disinfect the surface below the tiles with sanitiser and a cloth
• Clean tiles
• • Clean the tiles with multipurpose cleaner and a clean cloth
  • Disinfect the tiles with sanitiser and a cloth
• Clean display glass
• • Spray with multipurpose cleaner -> remove stains with a wet cloth -> spray sanitiser -> clean with a cloth -> spray with glass cleaner -> wipe off with a clean dry cloth -> repeat with glass cleaner until glass is completely transparent

Clean Customer Area

• 
• Trashcans
• • Take out the bin bags and tie a tight knot before placing them to their designated trash container or cage
  • To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
  • Remember the trash bin in the toilet
• Toilet
• • Check-up if the toilet needs extra cleaning since the Pre-Cleaning Procedures. If so, follow these procedures
  • • Fill up toilet paper, paper towels and soap if needed. Make sure there is enough toilet paper for the next day
    • Clean mirror
    • • Spray with glass cleaner -> wipe off with a clean dry cloth -> repeat with glass cleaner until glass is completely transparent
    • Disinfect the tap and sink area with a sanitiser and wipe off with a dry cloth
    • Disinfect toilet
    • • Spray sanitiser on the toilet board and toilet seat and wipe off with a dry cloth
• Clean tables if needed
• • Disinfect all tables with a designated customer area cloth and sanitiser
  • Use the cloth to wipe off any dirt and crumbs from all seating
• Place all chairs on the tables
• • Stack as many chairs on top of the tables as possible
  • Make it easy and accessible to wash the floor
• Sweep floor if needed
• • Sweep the floor thoroughly. Make sure to reach beneath all tables and reach all corners
• Wash the floor in customer area
• • Prepare water and soap
  • 
  • • Follow the guidelines on mixing the soap and water. The soap & water ratio must be correct
  • Spread out the soap mix evenly on the floor
  • Mop the whole floor with 1-2-3 mops depending on the size of the customer area
  • • Start from the spot furthest away from the bar area and move backwards towards the bar area cleaning up all water and dirt
  • Remember to wash the floor in the toilet as well

Do EOD count – close POS

• Make sure there is enough till roll left to print EOD report
• Choose End of Day -> Choose name -> Password (1-2-3-4)
• Count each coin and note in the till
• Type in amount paid by credit card
• Type in drawer to bank (money taken out of the till)
• Type in money left in till (money for the following day in till)
• Press End of Day (EOD) and print out the EOD receipt
• Fill out drawer to bank (DTB) slip
• Upload picture of DTB slip, credit card, and End of day receipt in the store’s unique dropbox folder
• Collect and save DTB slip, credit card slip, and EOD receipt
• How to handle a till difference?
• • Make sure not to leave the store before all problems have been solved

Till area

• 
• Move all items away from the till area
• • Clean all surfaces of the countertop with multipurpose cleaner and a cloth
  • Disinfect all surfaces of the till area with sanitiser and a cloth
  • • Disinfect all surfaces of the till area with sanitiser and a cloth

Close down dishwasher

• 
• 
• 
• 
• Disassemble the dishwasher
• • Take out the right and left grates
  • Pull up the drain filter (filter and plug)
  • Place the grates, filter, and plug in the sink
• Press the “empty” button to remove all water from the dishwasher
• Clean grates and drain filter
• • Knock each end of the grate three times on the edge of the sink, knocking out all dirt from the grates into the dishwashing sink
  • Scrub off all excess dirt with a sponge and hot water
  • Knock the drain filter five times into the dishwashing sink to remove the dirt and then rinse it with water until completely clean
• Wipe off the bottom of the dishwasher with a clean cloth
• Turn off the dishwashing machine and assemble the dishwasher again
• • Place back the filter and plug
  • Place back the grates with the bulge facing the drain filter
• Place dishwashing tray in between the dishwashing door and dishwashing machine to let the steam out over night

Take out trash and cardboard

• Follow procedures according to where your containers are located

Sweep the bar floor

• Start from the end of the bar floor and firmly brush the whole floor moving towards the exit of the bar
• Use a broom and a dustpan to collect all dirt from the floor
• Empty the dustpan into a trash bin

Change the last bar bin(s)

• Take out the bin bag and tie a tight knot before placing it to designated trash container or cage
• To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin

Wash bar floor

• 
• Prepare water and soap
• 
• • Follow the guidelines on mixing the soap and water. The soap & water ratio must be correct
• Pour out the soap mix on the floor and scrub the whole floor thoroughly with the floor scrubber
• Use the floor scraper to move all water and dirt into the drain
• Take five pieces of hand towel/paper roll and remove leftover dirt from the drain
• Use a clean mop head and sweep the entire floor
• Make it look shiny

Double check all fridges, freezer, and espresso machine are turned on

Trail

• Register evening and close procedures on Trail

The Golden Round

• Look around the bar area and make sure you didn’t forget to clean anything/turn off any equipment
• Have a cloth with you to double check all surfaces

Deposit EOD cash to the safe or remember to deposit money in nearby bank

• Take out the bin bag and tie a tight knot before placing it to designated trash container or cage
• To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin

Clock out

• Choose your name and press end shift
• Type in your personal code
• Sign your signature
• End your shift

Turn off the lights

Lock the doors

Dishwasher

• "A1-No flow of water (income)"
• • If the dishwasher comes with a faulty service message like "A1-No flow of water(income)"
  • • Drag out the machine very carefully. Don't force it if it doesn't move. Check the incoming water hose/connection hose that it is not tangled
    • Stretch out the connection hose and very carefully push the machine back in place. Don't push the machine all the way back into the wall

• "B1-Clocked water, can’t be emptied"
• • If the dishwasher comes with a faulty service message like "B1"
  • • Happens when equipment is not cleaned properly. Drainage-pipe is attached under the sink NO3 with a hose clamp
    • Unscrew the hose clamp with screwdriver. Pull of the drainage-pipe with your hand carefully
    • Open the hatch for the dishwasher and pull out the water plug. Shut off the machine. (No need to turn of fuse box or incoming water)
    • Blow into the drainage-pipe hard until you can see/hear water bubbles inside of the dishwasher. Repeat 3-5 times to make sure nothing else is stuck
    • Reattach the drainage-pipe with the hose clamp. Make sure to tighten the hose clamp. Start a program, watch the drainage-pipe there is no leak

• "E1-Missing connection to relay"
• • If the dishwasher comes with a faulty service message like "E1-Missing connection to relay"
  • • DOC Manager handles this. Happens rarely. Disconnect power (Fusebox). Open front hatch where circuit board is located
    • Check all connections to circuit board. Make sure nothing has slipped out. Close hatch. Turn on fuse. See if machine works

• "B2-Overflow alarm, machine has too much water inside of it"
• • Clocked water, machine cannot be emptied
  • • First do same steps as ''B1-Clocked water, can't be emptied''. If that’s not the problem, see step #2
    • Open the hatch and look inside the machine. Furthest back and to the left of machine is a small grey "pressure switch" (Measures water level)
    • Inspect if pressure switch is clogged with dirt, clean if so. IMPORTANT - Do not try to twist pressure switch, it will break and cause leak
    • Check under sink No3 that the balofix isn't closed. (Parallel with pipe = open). See if machine can be emptied

• Leaking from behind
• • Runs normally but when they empty the machine in the evening or during the day, it suddenly leaks
  • • Drag out the machine very carefully. Use a flashlight to see the drainage-pipe. (Grey plastic pipe). Pull out the water plug inside the machine
    • Press the button on the control panel to empty the machine. See if there is any water leaking from the drainage-pipe
    • Small holes or cracks in the drainage-pipe is the problem. Best solution - Change drainage-pipe (DOC)
    • Emergency solution- small holes or cracks can be taped with waterproof tape. Should be changed as soon as possible

• Leaking from the front
• • Runs normally but when they empty the machine in the evening or during the day, it suddenly leaks
  • • Drag out the machine very carefully. Take off the lid of the dishwasher. Unscrew the back of the machine
    • Inspect the clear plastic pipe/back pipe for cracks. While looking at the back pipe, run a program. Water will be leaking very clearly if cracked
    • If back pipe is cracked, DOC will change. Best if changed as fast as possible due to water will leak on electricity and cut power to bar

• Leaking with detergent
• • White gew leaking on the floor and dries up. The detergent liquids are hard to clean
  • • Drag out the machine very carefully. Get behind the machine and inspect the small transparent pipe leading to detergent package under sink No3
    • Check for cracks/holes. If leak is close to detergent package, cut of and place in package
    • If leak is close to machine, change the pipe (DOC). DOC - Screw of backplate to machine. Find the entry to detergent on the back of the machine
    • Change the whole pipe with new one. Pipe can be bought at any plumbing store, just check size before buying

• Machine won't start
• • Machine won’t start and buttons/programs won’t work. Power of whole bar can also cut down
  • • Turn off fuse for machine. (IMPORTANT) Drag out the machine very carefully. Inspect power cable if bent or broken. Straighten the cable and turn on fuse
    • If step #1 is not the problem, there is a leak somewhere in the machine. Find leak and replace pipes. Machine needs to dry for a couple of hours
    • ´If cable is broken it can be changed with a new one. (DOC). Most common problem is step #2

Cooler

• "Display above 5° or higher"
• • The display and temperature of the cooler is higher than 5°
  • • Open the door to the cooler. Take out all products. Take out the shelfs in the cooler. Retrieve a flashlight
    • Use a flashlight and look behind the cooler if any ice is starting to build up. If so- Machine needs to be turned off during the night
    • Make sure you open all doors and drawers to cooler. DO NOT store any products in the cooler during the night
    • Person who opens the day after will turn on the cooler and see if temperature drops. Temperature should be right after 30-50 minutes
• • The display and temperature of the fridge is above 5° or higher
  • • Turn off the cooler. Clean the filter with a brush and/or with a compressor thoroughly. Turn on the cooler and wait for it do drop in temperature

• "Machine won't start"
• • The display is not on, and machine won't start
  • • Check the fuse box that no fuse is off. Check the plug to the machine that it is correctly inserted. Change outlet for machine as well
    • If step #1 won't work. -Change rocker switch. (DOC) Ifmachine still doesn't work go to step #3
    • If the rocker switch is not the problem, change the power cord (DOC Difficulty 5/5). If machine still does not work-call service company

Fridge

• "Display above 5° or higher"
• • The display and temperature is above than 5°
  • • Open door to fridge. Inspect roof of fridge if ice is building up. If so, go to step #2
    • Store all products inside the fridge and place in another fridge. Turn of the fridge and open the door
    • Leave door open during the night. Opening juicer turn on the fridge and close door. Temperature should drop within an hour
    • Clean filter above fridge with brush and/or compressor. See if temperature drops. If not- Contact DOC manager
    • Take away all cardboard inside the fridge. Top shelf should be entirely clear of cardboard. See if temperature drops. If not -contact DOC manager

Freezer

• "Temperature is above -18°"
• • Temperature on display and/or temperature inside machine is above -18°
  • • Open the door and see if a lot of ice is starting to buildup. Door might not be able to close due to ice build-up
    • Store all good in another freezer, turn off machine and leave door open over the night. Person who opens- clean freezer and wipe up all water
    • Close the door and turn the machine back on. Temperature should be dropping within an hour. Contact DOC manager with results

Ice Machine

• "Ice machine is filled with water"
• • Ice machine is filled with water
  • • Unscrew the bar front opposite of the ice machine. Follow the grey drainage-pipe leading from machine to pump
    • Inspect the pipe if twisted and/or are very long. Cut the pipe so it's as short as possible and still fits in pump
    • Empty the ice machine by hand. DO NOT pull the plug inside the machine. This will break the pump
    • Turn on machine when all the water is out. Ice machine will need a day to fill with ice again. Inform DOC manager the day after
• "Ice machine is not producing ice"
• • "Ice machine does not produce ice"
  • • Inspect the water level inside the ice machine. Is water flowing through the steel pipe and spraying the roof with water
    • If not- fill up the water level. Inspect the balofix located either at the faucet and/or under the sink
    • Take away the front plate of the machine and inspect filter. Clean filter with brush and/or compressor
    • The machine needs time to fill up. Inspect the machines ice level next day if it's properly filled

Grill

• "Changing On/Off switch onGMG grill"
• • Changing the on/off switch on the GMG grill
  • • Flip the grill upside down. Unscrew all screws holding the bottom plate together. Lift off the bottom plate exposing the inside of the machine
    • Locate the on/off switch. There are two wires connected to the switch. Loosen the screws and drag out the wires
    • Make sure you remember where you took off the wires. Drag off the power switch exposing the two screws holding the switch at place
    • Unscrew the screws and the switch will fall off. Replace the switch with a new one. Screw everything back together
• "Grill won't start when turned on"
• • The grill won't start to heat when turned on
  • • Unplug the machine. Turn it upside down. Unscrew the screws holding the bottom plate in place
    • Inspect the thermostat and on/off switch if burned and in need of changing. If so- See video on how to
• "Guide to change rocker switch, Roller grill"
• • Guide to change rocker switch Roller grill model
  • • Flip the grill upside down. Unscrew all screws located at the bottom of the grill. Lift off the bottom
    • Locate the rocker switch and unplug the four cable shoes attached to it. OBS- Make sure you remember where the cable shoes were sitting on the switch
    • If any cable is burned- replace with new shoe. Use a flathead screwdriver to remove the old switch. Push the new switch in place
    • Plug the cable shoes back onto the switch the exact way it was before. If they are not placed the same way- fuse might go off
• "Guide to change the power cord for grills"
• • Guide to change the power cord for grills
  • • While the bottom is off, locate the power cord. There are three cables that make the power cord
    • Green/Yellow- Earth Blue- Neutral Black- Leading One. These must be connected the same way you take them off
    • Unscrew the three cables and pull the out of their socket. Drag the cord out of the machine. Take a new power cord and bite of 1cm of the rubber
    • Lead the new cord into the machine and screw them into the socket again. Earth to Earth Blue to Blue Black to Black
• "Handle for grill is broken/loose"
• • Black handle is loose and slides from side to side
  • • Use an insect key/L key and locate the small screw. Tighten it properly with the insect key
• "Only one side of the grill gets hot"
• • Only one side of the grill gets hot
  • • Unplug the machine. Turn it upside down. Unscrew all screws holding the bottom plate together
    • Inspect the thermostat if burned and/or if cables and cable shoes are burned. Change thermostat if so
    • If thermostat is burned, you should change cable shoes as well. If that does not work. Throw away the grill and order a new one
• "The grill does not start"
• • No bulb light when machine is turned on
  • • Unplug the machine. Turn the machine upside down. Unscrew all screws holding the bottom plate in place. Take away bottom plate
    • Inspect the power cord if damaged or broken. If damaged or broken- see video how to change

Centrifuge

• "Guide to change feet for centrifuge"
• • How to change a foot on the centrifuge
  • • Flip the centrifuge upside down. Locate the four nuts at the bottom of the machine. Unscrew the four nuts
    • Carefully knock the bottom of the centrifuge loose and remove the bottom. Use a flat screwdriver to knock the bottom off
    • Locate the screws holding the feet at place. Unscrew the screw with a star screwdriver and the foot will fall off
    • Place the new foot on the correct position and place the screw in the hole inside the bottom of the machine. Screw it tightly
    • Place the bottom back in its place and attach the four nuts holding the bottom at place. Flip the centrifuge back to its normal position
• "Guide to change handle for Centrifuge"
• • Guide to change the handle for the centrifuge
  • • Flip the centrifuge upside down. Unscrew the four nuts located at the bottom of the machine
    • Use your screwdriver or any flathead tool to knock the yellow coloured bottom off. This may be stuck so patience is needed. Do not use to much force
    • Once bottom is off, carefully lift it up and let it hang to one of the sides. Make sure that no connection is being ripped off
    • Locate the two metal pipes sitting on top of each other. You should see the two screws holding the pipes together. Unscrew the two screws
    • Pull the handle all the way out. Take out the smaller pipe. Change the handle and repeat the steps to get it back together
• "Handle for centrifuge is loose"
• • The black handle for the centrifuge is loose and/or spinning
  • • Try pulling the black handle off- is the metal pipe it's attached to following or is the metal pipe stuck. If metal pipe is stuck go to step #2
    • Use an insect key to tighten the screw holding the handle in place with the metal pipe. If the metal pipe is loose going to step #3
    • Metal pipe broken inside and needed to be changed. Call DOC manager and/or watch video. Use spare centrifuge in the meantime
• "Machine won't start"
• • The machine won't start when pressing the on button
  • • Make sure that the machines handle is properly closed. Try pressing the "reset" button located at the bottom of the centrifuge
    • Hold the button in for 5 seconds then release. It will push itself out very slowly so won't start straight away. If it does not work-Contact DOC manager

Blender

• "Blender extract smoke"
• • Blender starts to smell like burned rubber
  • • Take the rubber plate that stands on the blender station. Cut a bigger hole for the middle part. Place back and see if it fits
• "Blender won't start"
• • The blenders display won't start and/or machine won't start
  • • Unplug the machine and place in on top of the espresso machine. Let it dry for the rest of the day and nights
    • Plug the machine back in the morning and see if it works. If not- call your local DOC manager. Use a spare one in the meantime
• "The blender can is very noisy"
• • The blender can is making a weird and/or high noise
  • • Locate the nut inside the blender can. Hold the nut with the wrench while you screw the bottom plate located under the blender can as tight as you can
• Coupling Removal Tutorial - Normal Procedure
• Coupling Removal Tutorial - If the Normal Procedure Doesn't Work

Coffee Machine

• https://eu.jotform.com/82634210617350

Grinder

• https://eu.jotform.com/82634210617350

The List

• The List doesn’t Connect to Master
• • Step 1: Check the WIFI is the same as the master iPad
  • Step 2: Restart the app and press the joe logo → responsibilities → choose correct iPad position/station
  • Step 3: If this doesn’t work contact local store manager

POS

• How to handle a difference
• • Step 1: Re-count the End of day cash and see if you find any mistakes
  • Step 2: If the amount is correct re-count Drawer to bank and see if you find any mistakes
  • Step 3: If the mistake has been found choose RECOUNT and type in the new (correct) amounts → The difference will then be corrected
  • Step 4: When everything is counted once again and the reason causing the difference has not been found yet proceed with the following: Take pictures of End Cash Drawer to bank and Card payments including the different slips and attach the pictures in an email to your Bar Manager with an explanation of the situation → When that is done press Sign EOD
• Connect to Printer
• • The printer will be always connected but if it for some reason loses connection first check following two possible issues: 1) If the wire is connected 2) If the iPad is connected with our own network (JJINT)
  • How to re-connect or setup the printer from scratch:
  • • Step 1: Choose admin button in the top bar in right corner
    • Step 2: Choose settings → Choose printers → Choose the printer e.g., TSP134IIIW (STR_T-001)
    • Step 3: Now wait until it is shown as online → The POS is now connected with the printer through the local network
• Card terminal Set-up
• • When setting up anew card terminal you will need following 3 things:
  • • Terminal
    • Charger
    • Adaptor for the Ethernet cable
  • Sequence
  • • Step 1: Open the back side of the terminal and plug in the adaptor
    • Step 2: Connect the charger with the adaptor
    • Step 3: Make sure to plug in the Ethernet cable in the ETH-port on the adaptor
    • Step 4: Open settings by pressing 9+Green (at the same time) and enter the password 0856
    • Step 5: Press network → Select Ethernet → Enable DHCP → Scroll down and press apply
    • Step 6: Press the red button to exit → Press board on the terminal → Scroll down and select store → Press confirm and wait for the terminal to synchronise
    • Step 7: Go to settings and press 9+Green → Use same password
    • Step 8: Press network and select Ethernet → Make sure DHCP is not activated
    • Step 9: Edit the IP Address → Delete the last 3 digits (so there are 6) and replace the deleted digits with number 10 for the first terminal number 11 for the second terminal and so forth
    • Step 10: Press green to save the configuration
    • Step 11: Go back to the main screen by pressing red two times
    • Step 12: Press menu on the POS → Press settings → Choose CC Terminals → Enable EOD → Press add (+) and choose Adyen API terminal
    • Step 13: Press 5+green on the terminal → Take the iPad and scan the terminal QR-code
    • Step 14: Press confirm to make the iPad log-in and secure that the terminal is found and log-in succeeded
    • Step 15: Make a sample transaction to check if the terminal is connected and working

Music

• Asking for Pairing Code
• • Step 1: Contact the local management and ask for a new pairing code for your store
  • Step 2: Insert the received pairing code into the Music Player App
  • Step 3: If it still does not work, please check for updated for the App and IOS system
• How to Fix the Stores Sound System
• • Step 1: Check that the amplifier is turned on, if it is off turn on
  • Step 2: Check the AUX plug is connected correctly
  • Step 3: Check the volume levels of BOTH the iPad Soundtrack App and the amplifier
  • Step 4: If it still does not work, contact local management
• How to Fix the Music App
• • Step 1: Restart the app, and check for updates. Make sure that the chosen playlist is available to be played in the time period
  • Step 2: Choose different playlist, if every playlist doesn’t work, please restart the app. If they still do not work, please contact local management

Card Terminal

• Card terminal Set-up
• • When setting up anew card terminal you will need following 3 things:
  • • Terminal
    • Charger
    • Adaptor for the Ethernet cable
  • Sequence
  • • Step 1: Open the back side of the terminal and plug in the adaptor
    • Step 2: Connect the charger with the adaptor
    • Step 3: Make sure to plug in the Ethernet cable in the ETH-port on the adaptor
    • Step 4: Open settings by pressing 9+Green (at the same time) and enter the password 0856
    • Step 5: Press network → Select Ethernet → Enable DHCP → Scroll down and press apply
    • Step 6: Press the red button to exit → Press board on the terminal → Scroll down and select store → Press confirm and wait for the terminal to synchronise
    • Step 7: Go to settings and press 9+Green → Use same password
    • Step 8: Press network and select Ethernet → Make sure DHCP is not activated
    • Step 9: Edit the IP Address → Delete the last 3 digits (so there are 6) and replace the deleted digits with number 10 for the first terminal number 11 for the second terminal and so forth
    • Step 10: Press green to save the configuration
    • Step 11: Go back to the main screen by pressing red two times
    • Step 12: Press menu on the POS → Press settings → Choose CC Terminals → Enable EOD → Press add (+) and choose Adyen API terminal
    • Step 13: Press 5+green on the terminal → Take the iPad and scan the terminal QR-code
    • Step 14: Press confirm to make the iPad log-in and secure that the terminal is found and log-in succeeded
    • Step 15: Make a sample transaction to check if the terminal is connected and working
• Payment does not show up
• • Step 1: Make sure the POS iPad is connected to the correct WIFI
  • Step 2: Make sure that the wire going into the card terminal are correctly placed. This wire should be the ethernet wire
  • Step 3: Make sure that the Card terminal is displaying the symbol in the top right corner. (WIFI symbol) If this is not displayed, please setup internet

Printer

• Connect to Printer
• • The printer will be always connected but if it for some reason loses connection first check following two possible issues: 1) If the wire is connected 2) If the iPad is connected with our own network (JJINT)
  • • How to re-connect or setup the printer from scratch:
    • • Step 1: Choose admin button in the top bar in right corner
      • Step 2: Choose settings → Choose printers → Choose the printer e.g., TSP134IIIW (STR_T-001)
      • Step 3: Now wait until it is shown as online → The POS is now connected with the printer through the local network
• How to connect printer with The List iPad
• • Step 1: Check the WIFI on both iPads are the same as the master iPad
  • Step 2: Go to settings → the List → Choose the iPad on the list
  • Step 3: Restart the app and press the joe logo → responsibilities → choose correct iPad position/station
  • Step 4: If it still does not work, please contact the local management
• How to handle the Printer
• • Step 1: Make sure the POS iPad is connected to the correct WIFI
  • Step 2: Hold your finger on the arrow and wait until the keyboard shows Make sure that the wires going into the printer are correctly placed. These wires should be Ethernet Power cable & Small ethernet
  • Step 3: If all of these are placed correctly remove the printer and reconnect the printer
  • • How to re-connect or setup the printer from scratch:
    • • Step 1: Choose admin button in the top bar in right corner
      • Step 2: Choose settings → Choose printers → Choose the printer e.g., TSP134IIIW (STR_T-001)
      • Step 3: Now wait until it is shown as online → The POS is now connected with the printer through the local network
  • Step 4: If it still does not work, please contact the local management