Ensure a nice-looking Counter Product Display
Becoming a Trainer
1/
5
Learning Objectives
The Manager and Trainer should work towards achieving the below learning objectives during the on-top training & practice-on-shift culminating in a passed validation.
Learning Objectives: Learn how to train a Juicer in a Training Module following our Training Mantra
Aligned training approach – Understand & apply Joe & The Juice’s training mantra
Platform expert - Become an expert in all Training material including E-Campus & Attensi
Follow Training Plan – Follow a detailed schedule & make sure the Juicer is on board with their training schedule
Set the Expectations – Have both you and your Trainee live up to the standards
Adapt the Approach – Adjust to each trainee’s individual level
Use ‘Teach the Teacher’ – Reinforce learning by having trainees explain concepts
Include Joe Slangs - Include as many Joe Slangs in training as possible to let them become a part of our culture
Be present! - Show presence, constant instruction and communication to the Trainee
Validation shift – How to validate a Juicer on a validation shift
The Fundamentals
Before any person can “become a trainer”, it is important to know the fundamentals of training in the company. The Trainer must study all elements of “Training Introduction” for the juicer level as well as other supporting material about training to get an understanding of the information and tools available to carry out a successful training:
Training Introduction (e-Campus):
- Training Mantra: Our fundamental “recipe” of training a Juicer
- Training Platforms: Brief overview of the platforms used for training
- The Training Journey: The training journey all employees must go through
- In-store Onboarding: Following up on the juicers in-store onboarding done by the Manager.
The Trainer must now provide answers on the below questions to their own Trainer:
Q1: Why do we have a training mantra in Joe & the Juice?
Q2: Explain all four key stages of the mantra in your own words
Q3: Explain the difference between e-Campus / Attensi & WP2
Q4: Explain what kind of training elements the training journey consists of
Q5: Explain why it is important to carry out an in-store onboarding?
Become an Expert in Juicer Training
All procedures and information the Trainer has to train a Juicer in is all collected in e-Campus in various training modules corresponding with the Juicer training plan:
Each training module is divided into different sections. Each section contains the procedures and guidelines the Trainer should train a Juicer in. The trainer must know all procedures in the training program before beginning the module training:
That’s the basic information & guidelines. Now, its time to dive into the day-to-day tools when training a Juicer!
Tools and Tips to use for all Training Modules
Following section provides a rundown of the tools we use for training in Joe & the Juice. Regardless of the module you’re training, it is important to incorporate following legacy training tips to keep training aligned, and offer all new employees same opportunities for growth:
Before Training
1. Set the Expectations
It is important to set the expectations towards each other, from start to finish
What can the new employee expect from the Trainer and what can the Trainer expect from the Trainee? For example, the Trainee must complete the agreed Attensi modules prior to their practical On-Top training, and show up with a positive attitude, ready to get started.
Furthermore, explain the expectations of the training and validation:
What is expected at the end of the validation? Starting out with communicating the expected end result will help the Juicer know what success looks like, build confidence as they progress during the week and reduce confusion in the role. Show them the goals in the e-Campus “Learning Goal” tab or relevant in-store checklists.
In return, the Trainee can expect the Trainer to:
- Show up well prepared with an agenda for every training shift
- To communicate in an honest & constructive way
- Be present during all On-Top training shifts
- Guide and support the Trainee during the practice shifts
Why is it important for the trainer to be well prepared:
The new Juicer will expect you, as the Trainer, to show up prepared and confident in what you're doing. If you don not meet those expectations, you cannot expect the Juicer to meet yours in return. That is why it is crucial to lead by example - by coming prepared, being professional, and live up to the Juicers expectations. When you do that, you earn the right to expect the same commitment and attitude back.
During Training
2. Adapt the Approach
All new employees are different, and the Trainer must keep this in mind! Some employees might prefer more direct instruction, where others might need more positive encouragement along the way. Evaluate what type of person the Trainee is during the first 2-3 days, then adapt the approach accordingly. This way, the best training outcome will be reached!
The usual universal methods to establish a mutual respect in the Trainer-Trainee relationship are:
- Show genuine interest in the person
- Find common interests
- Be serious, but with a humorous twist - it should be fun going to work!
- Share your own stories, examples and experiences of working in Joe to broaden Trainee’s horizon
- Give acknowledging feedback to celebrate the small victories in the training journey. There is a lot to learn, and it will be difficult - so we need to celebrate each step of the way!
Remember each person is different, here are some tips to find the right approach:
3. Teach the Teacher
In Joe & The Juice, we have always utilised the learning method called Teach the Teacher. This is a method where the Trainer will make the Trainee explain back what they have learned as if they were now the teacher:
- First, teach the Trainee the procedure or task
- Practice the learning practically in the bar
- Let the Trainee teach it back to the Trainer in a role-play, where the Trainer acts as if it is the first time they are hearing about the procedure. If they can explain it back, and explain “The Why” behind each slang, you’ve done it right!
The more a Trainer has the capacity to practice Teach the Teacher, the more the Trainee will actively say out and explain what they are doing which will make the knowledge and training stick for their future shifts.
To get the most succesful training output, we are using the most efficient way of learning. Studies show that learning by doing and teaching the teacher increases the learning by 75-90%. In practical terms, that means that when your trainee is told that they need to teach you what they have been taught, they retain information better than any other way. Compare that to a lecture, reading the module or just observing the process, they will not even retain a fifth of what they need to know.
This is why we put an effort into the On Top shifts and Practice shifts by letting the trainee try and fail again and again. Soi, they are expected to fail - we are here to direct, guide and support them all the way.
The last 25% we conquer by first using Attensi to build the foundation and then demonstrate the whole process together with them.
If this is done correctly, your new trainee will get everything down before or during their validation.
4. Repetition
Repetition is key. During a training, there can be information that seems like its common sense for the trainers, but for the Trainee, it’s brand new. By repeating the ingredients, procedures and Teach The Teacher over and over again, there’s a much higher chance of it being embedded into their memory and workflow.
5. Joe Slangs
Over the years, we have developed multiple words or sayings which are very specific to our company and what we do. The beauty of a Joe Slang is that a single word or saying carries a lot of weight and information.
So, instead of giving a long explanation, the Joe slangs can just be used. The most well-known slangs are listed below. They can also be found in each module where they are relevant.
- “Ambiance”: Is the vibe a Juicer or a team can create purely based on their energy & positive attitude
- “BTC”: When you are working in the bar: Behind the Counter
- “Brand Behaviour”: Is our fundamental way of behaving towards our guests
- “Clean on the go”: Is a workflow used to always keep our work-stations clean and tidy
- “Crispy and thin is the way to begin”: Our saying for how we want the bread to be grilled
- “DCWF”: Daily Concept Workflow is our entire procedures carried out from Open to Close in the store
- “Don’t be afraid - activate”: When we need to operate 2 or 3 till station because the queue is long
- “FIFO”: Our fundamental rule when rotating stock: First in, first out
- “Finish one ingredient at a time”: Grab enough of the ingredient, so you don’t have to go back and grab more
- “GTD”: Get things done is a mindset of wanting to resolve a task or an action in the store
- “IMS”: Ingredients: What is in the product - Measurement: How much of each ingredient - Sequence: And when should you add the ingredient
- “If you clean everyday, you don’t have to clean everyday”: Our saying for cleaning the store or equipment properly, so it remains clean
- “Kill the queue”: When we speed up the till flow by adding one more person on till to free up the length of the queue
- “One rotation”: The movement we do when cleaning the centrifuge sieve and washing the blender can
- “POS”: Point of sales is our Till Station
- “Palermo Shift”: Is a shift which does not include either opening or closing
- “Signature Roast”: The squared diagonal pattern in the bread when it is grilled to perfection
- “Slow Press”: Slowly pressing ingredients in the centrifuge to get most juice out of each ingredient
- “Slow is smooth and smooth is fast”: When trying too hard or rushing in the bar, it will actually make you slower. Always work in a smooth pace doing things the right way without making a big mess
- “Snake Pesto”: The technique used to apply pesto on the bread making sure every bite has pesto in it
- “Spill cup”: Is the cup used to being both time and waste efficient switching between two blender cans working with the centrifuge
- Wrap tight”: Is how we wrap our sandwiches to make sure it’s tight and ingredients don’t fall out
- “One apple more, one less store”: Refers to applying slow press so we don’t overuse apples which is bad for the waste. If we stop wasting ingredients we can open more stores!
- “It’s never the coffee”: In situations where a guest had a bad day, we must accept that even the best product can't fulfil their needs. At this point, it is all about how we deal with the scenario and let the guest leave happy.
Include as many Joe Slangs as possible in each training with the Trainee. This will make them feel included in the culture, and speed up the communication behind the bar. Why not also use Teach the Teacher to actually make the Joe Slangs stick?!
6. Be present!
When a Juicer is being trained in the store the first day, they know little to nothing about our procedures. We must not underestimate the importance of being present next to them and constantly communicating & guiding them.
Every second counts and is an opportunity to grow. We all remember our own training period and how overwhelming it could be not knowing what to do next. It is the Trainer’s responsibility to make sure this does not occur!
The Trainer must direct, observe, guide and support hem all the time and focus 110% on the person they are training.
The Culmination - Training Validation
After all the training and practice hours have been used, the final step of any training module is the Validation. A validation means that the trainee owns the station fully by understands all procedures and processes, and can carry them out perfectly - even when no one is looking,
To validate each station correctly and in alignment with company standards, we use e-Campus as a reference.
Validation takes place Behind the Counter and on-shift. The trainee must have completed all relevant Attensi materials and received On-Top training marked on WP2 before the validation can begin.
Each e-Campus module has a step-by-step guide in the Training Goals tab at the bottom of the page, which clearly shows what a Juicer must be able to do at their validation. If the juicer passes, the validation is marked as “passed,” and they proceed to the next module. If the Trainee fails, the validation is marked as “failed” and the trainee will require more on-shift practice, feedback, and assistance before attempting a new validation.
NOW, IT’S TIME TO TRY ALL OF THIS IN PRACTICE!
Let’s try to use Teach The Teacher for this module to see if you understand what’s needed:
Explain it out loud for yourself:
- What are the four stages of the training mantra?
- How should you “act” as a trainer during the stages?
- Explain the difference between “directing, guiding, supporting and delegating”
- What does “Set the expectations” mean”
- How do you “adapt the approach” towards a new trainee?
- Does it help to show genuine interest in your trainee? If so, how?
- Where can you find the Validation Learning Goals for each station?
- What is Teach The Teacher, and how does it help you and the trainee?
Practice learnings objectives: On-shift
Learning objectives in practice
Set High Expectations → Come prepared, aim high, deliver excellence, and inspire new Juicers to go beyond!
Adapt Training Approach → Not everyone learns the same! Observe, adjust, and teach in a way that clicks for each trainee.
Build Likeability → Respect + energy = the best learning environment. Make training engaging, not intimidating!
Use 'Teach the Teacher' → Have trainees explain back what they learned. If they can teach it, they truly know it!
Plan & Structure Training → No guesswork! Follow a set schedule to make the most of every training session.
Establish Mutual Expectations → Trainer teaches, trainee commits—both must be accountable for progress.
Pass the Assessment → The goal? Train a Prospect Juicer to JQ level with confidence and skill.
Following exercises must be carried out as part of the training:
How to videos
Cleaning Tasks
Clean Seating and Tables
Clean Trash Bins in Customer Area
Deep Clean Centrifuge
Clean Bar Bins
Clean Bar Lamps + Speakers
Clean Cleaning Tools
Clean Drains
Clean Floor Panels
Clean Menu
Clean Toilets
Clean Walls and Pictures
Clean Fridges
Deep Clean Stockroom + Fridges
Clean Bar Front
Clean Bar Filters
Clean Dishwasher
Clean Centrifuge Cave
Deep Clean Mazzer
Deep Clean Mythos
Deep Clean GB5
Clean Blender
Clean Centrifuge
How to handle Cleaning Detergents
Dishwasher Detergent
Cafiza
Multipurpose
Clean Seating and Tables
Clean Trash Bins in Customer Area
Deep Clean Centrifuge
Clean Bar Bins
Clean Bar Lamps + Speakers
Clean Cleaning Tools
Clean Drains
Clean Floor Panels
Clean Menu
Clean Toilets
Clean Walls and Pictures
Clean Fridges
Deep Clean Stockroom + Fridges
Clean Bar Front
Clean Bar Filters
Clean Dishwasher
Clean Centrifuge Cave
Deep Clean Mazzer
Deep Clean Mythos
Deep Clean GB5
Clean Blender
Clean Centrifuge
Prev
13/
5
