Introduction

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Capture the Morning

At JOE & THE JUICE, we're already strong during lunch, and we offer two of the most popular morning products around: juice and coffee. Now, we're taking the next step.

With Capture the Morning, we're strengthening our food offering in the morning hours, introducing a new breakfast range designed to attract guests looking for a quick, convenient bite on their way to work. And when they come in for food, we believe they'll also grab a juice or coffee, that's the opportunity.

This is a key strategic focus for us as a company. The goal is to create higher traffic in the morning and get more Juicers on shift to support it.

With this launch, we're:

Turning JOE into a daily breakfast habit by winning the morning hours
Giving guests what they actually want, energising, feel-good food that travels well
Driving extra sales without slowing us down, with products built for our flow
Raising the bar in every store, every morning, with confident execution

Your role in bringing these products to life is essential.

This training sets you up to know the products, move fast, and deliver the same great JOE experience from the very first order of the day. Let's capture the morning, and create some great mornings together!

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How to Train

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Prior to Training

Before any practical training can be carried out, following structures need to be set by the Store Manager:

Bar Setup: Setup the station according to the instructions in this module, and create a structure of where to access: day stickers, ingredients, equipment, utensils and canteens.
Ideal Prep: Update DCWF with new prep items and procedures.

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The Manager of each store is responsible of training each of their team members in the new Breakfast products. This includes:

Hygiene Procedures of handling new ingredients
Equipment Procedures on how to handle new equipment
‍Product Making of new products
‍Prep Procedures of new ingredients

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Training Approach

There are two different ways to practically train the team in the new breakfast procedures:

Approach 1: Team Meeting

Train all team members in one go, going through all procedures together as a team. Questions from the team can be asked & answered immediately so everyone receives a full rundown. However, an additional follow up is needed closer to the launch to validate the training.

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Approach 2: Individual Training

Train each Juicer one by one during the preparation weeks

Prep new ingredients together in the morning hours signing off Prep Procedures
Train new Product Making Procedures during opening hours

Both approaches are beneficial for different types of stores. Each store will have their own training approach. If you are uncertain about which training approach that works for you, contact your District Manager.

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Manager Checklist

OPENING / MORNING SETUP

Confirm closing shift completed wrap defrost at correct quantity
Verify all breakfast utensils are set up: forks, knives, tongs, measurement cups
Check bread and eggs are at correct temperature before service begins
Confirm Scraegg machine is clean and calibrated before service
Ensure grey dishwasher tray / dirty utensil box is in place at station
Check QR code stickers and any condiments (salt & pepper) are in place

DURING SERVICE

Monitor egg temperature — eggs must not be left out of the fridge for extended periods
Ensure bread goes back into the fridge every time after use
Enforce clean-as-you-go after each product using sanitiser wipes (not cloths)
Follow wrap identification system on the grill so foil-wrapped items can be distinguished
Monitor Scraegg machine for any signs of leaking — escalate if found

CLEANING & HYGIENE

Clean machine tip in hot water; remaining components go in dishwasher (sanitiser alone is not sufficient)
Wipe down grill with sanitiser wipe after each breakfast item
Remove and clean utensil tray — used utensils go in dirty box, not loose on counter

CLOSING SHIFT (prep for next morning)

Defrost correct quantity of wraps based on expected next-day sales
Set up all breakfast utensils ready to go: forks, knives, tongs, cups
Confirm grill with clamp is in place and set to breakfast setting
Ensure all equipment is cleaned and stored correctly before end of shift
Complete and sign off breakfast closing checklist

The Manager Checklist can be downloaded here downloaded here.

Station Setup

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Store with Breakfast Station

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Store without Breakfast Station - Food Station Setup

Food Station

All Egg products are made on the food station including Wraps & Hot Bowls.

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Juice Station

All Cold Bowls are made on the Juice Station.

Swap Berry Compote for Kefir Chia in fridge drawer

Honey can be stored ambient on the counter top.

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Equipment

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Breakfast Bowl

Scraegg

Scoop Egg

Fork

Tin Foil

Wrap Box

Avocado Knife

Dish Tray

Salsa Verde

Squeeze Bottle

Hold Forks

1/6 Steel Canteen

Knife & Fork (to-go)

Disposable Sanitation Wipes

Measurement Cups

Salt & Pepper Grinder

Workflow Rules

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How to make a portion of eggs

Portion Eggs (70ml)
Salt & Pepper 3 grinds each
Press start
Turn egg slowly with fork to keep big chunks (avoid stirring)
Note: Use clean cup & fork each time.

*Disinfect steamwand after each use with disposable sanitation wipes

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Wrap making sequence

THE SEQUENCE FOR MAKING WRAPS IS AS FOLLOWS:

Avocado
Meat
Spinach
Egg
Dressing
Extra Topping

*Avocado must come before egg in sequence to avoid cross contamination of avocado knife

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Wrap Build (Cross, Placement)

When placing ingredients ensure to place them in one straight line from end-to-end.

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How to fold the wrap

Put fillings on wrap (middle & bottom) following IMS.
Fold the sides in first
Tuck the bottom
Roll with compression - Wrap tight
Wrap with foil

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How to Grill & pack Wrap

1. Wrap the folded wrap in tin foil and place in grill for 30 seconds

*Be careful when closing the grill so you don't smash the wrap

2. Then place the wrap in the designated wrap box.

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Clean on the go

Clean the Scraegg machine using disposable sanitation wipes
Clean cutting board and counter top with paper towels
If anything has become contaminated with Egg, clean and disinfect with disposable sanitation wipes, run any equipnment through the dishwasher

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Hot Bowls

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Hot bowl IMS

THE SEQUENCE FOR MAKING EGG BOWL IS AS FOLLOWS:

Spinach
Avocado
Meat
Egg
Grana Padano / Parmesan
Dressing
Extra Topping

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Hot Bowl making

1st Layer: Start by filling Hot Bowl with Spinach.

2nd Layer: Place, Avocado, Meat and Egg, Extra Toppings so it's separate

3rd Layer: Place Parmesan/Grana Padano on top of ingredients

4th Layer: Swing Dressing on top

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Avocado Cutting Method

Cleaning Procedures

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Daily Scraegg Cleaning

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End of Day Scraegg Cleaning

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Weekly Scraegg Cleaning

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How to Clean and Handle Tools

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New Ingredient Shelf-Life

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Hygiene Procedures

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Liquid Egg / Scraegg — Egg Handling HACCP

Supplier & Product

Only liquid egg from approved suppliers may be used — no retail or outside purchases
Product is tested and assured Salmonella-free
If Salmonella-free status is ever in doubt, stop use immediately and initiate a recall

Storage

Max fridge temperature: 5°C (UK/ROI) / 41°F (US)
Store on bottom shelves or drawers only — if top shelf is unavoidable, place container in a canteen to catch spills
Once opened, label with opening date and use-by date (3 days from opening) — e.g. opened 1 May = use by 3 May
Discard any remaining egg after use-by date
During service, return to fridge drawer when not in active use — do not leave at room temperature

Portioning & Cooking

Measure portions accurately per recipe card — overfilling risks undercooking
Run the full Scraegg machine cycle — do not remove egg early
Juicer must visually confirm egg appears fully cooked before removing from cooking container

Equipment Cleaning

Scraegg wand: sanitise with a wipe after every use (no steam purge)
Rubber lid: sanitise in place with a disposable wipe after every use; replace if visibly dirty or at minimum every 4 hours
Machine: deep clean daily minimum, more frequently in busy bars — follow provided cleaning schedule
Cooking/serving containers: store upside down on a clean sanitised surface (canteen or rubber mat)

Cross-Contamination

Change gloves immediately if contaminated with egg
Any surface, cutting board, or utensil contaminated with egg must be wash-rinse-sanitised before further use
Use dedicated salt & pepper shakers at the breakfast station

Grill Contamination (torn wrap)

If wrap tears and contaminates the grill, stop use immediately
Remove all egg residue from the grill surface
Clean and sanitise fully before resuming, formal written procedure still to be finalised

Safety

Never operate the steamer without the rubber lid in place — burn risk
Use caution when flushing the boiler and removing the hot water drip tray

Prep Manual

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Kefir Chia Prep

We do it by following steps:

Add 1 carton of kefir to 1/6 canteen
Pour 1 grey cup (75g) of Chia Seeds into canteen. Stir Immediately
Place a lid and wait 2-5 minutes
After 2-5 minutes, stir one more time thoroughly, before placing a day sticker on the canteen lid
Store overnight in fridge

Shelf Life: 48 hours

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Product Manual Rest of World

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Wraps

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Eggs & Avo Wrap

WRP.AVO

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Turkey Scramble Wrap

WRP.TURK

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Steak 'N' Eggs Wrap

WRP.STEAK

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Hot Bowls

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Eggs & Avo Bowl

BWL.AVO

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Turkey Scramble Bowl

BWL.TURK

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Steak N' Eggs Bowl

BWL.STEAK

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Cold Bowls

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Power Bowl

BWL.POWER

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Yoghurt Bowl

BWL.YOG

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Gut Start Bowl

BWL.GUT

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Functional Smoothies

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Legend's Start 16oz

LEGEND

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Legend's Start 20oz

LEGEND

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Clean dishwashing area

Sweep bar floor

Start music – [1. Morning]

Distribute cloths and gloves

Open RiskProof (daily task app)

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

Set-up Display

The store must look open and welcoming

Pre-Close Sandwich station

Pre-Close Juice station

Pre-Close Coffee station

Pre-clean: Stations

Pre-clean: Guest Areas

The store must look open and welcoming

- Keep the doors open
- Focus on the welcome and recognise all guests approaching the store with a hello and a smile

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Pre-Close Sandwich station

- Clean chopping boards with soap and hot water before dishwasher
- Change all canteens
- Wipe off cooling grave with both multipurpose spray and sanitiser
- Deep clean sandwich station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser

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Pre-Close Juice station

- Close down one blender station
- Clean blender can and jar pad
- Deep clean blender station bottom (sides, bottom, and wire)
- Clean surface underneath blender
- Clean area below juice cups, straws and lids
- Deep clean sneezeguard and all splash guards dividing the workstations
- Change all canteens
- Clean the cooling grave before placing back the canteens
- Deep clean juice station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser

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Pre-Close Coffee station

- Close all groups except one
- Place the filter basket and shower screen in the large milk pitcher with water and one scoop of Cafiza - Do not fill water level over portafilter handle (black rubber)
- Do not lose the shower screen screw!
- Complete cafiza clean and then flush until the water is clear
- Clean inside the group with the coffee brush. Use a damp cloth to wipe inside in the group to remove any coffee oils
- Rinse all soaking parts with water and reassemble shower screen to group head and basket to portafilter
- Clean milk pitcher rinser grate and all milk pitchers (except one) to keep using before placing in the dishwasher
- Clean milk pitcher area to remove any milk spills
- Deep clean coffee station countertop
- Wipe off all touch points and surfaces with a cloth and sanitiser (incl. the espresso machine display - in between buttons) Do not spray cleaner directly onto espresso machine buttons

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Pre-clean: Stations

- Sweep the floor thoroughly
- Clean facades (fridge and cabinet doors) in whole bar thoroughly with a multipurpose cleaner
- Disinfect all handles

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Pre-clean: Guest Areas

- Wipe off all tables and seating
- Wipe off all trashcans tops
- Sweep the floor thoroughly
- Wipe off Coffee Corner and organise all coffee condiment
- Place back all furniture / plants and other interior elements to its designated place
- Puff up pillows and organise them at their designated place

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Wraps

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Eggs & Avo Wrap

WRP.AVO

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Turkey Scramble Wrap

WRP.TURK

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Steak 'N' Eggs Wrap

WRP.STEAK

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Hot Bowls

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Eggs & Avo Bowl

BWL.AVO

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Turkey Scramble Bowl

BWL.TURK

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Steak N' Eggs Bowl

BWL.STEAK

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Cold Bowls

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Power Bowl

BWL.POWER

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Yoghurt Bowl

BWL.YOG

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Gut Start Bowl

BWL.GUT

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Functional Smoothies

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Legend's Start 16oz

LEGEND

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Legend's Start 20oz

LEGEND

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Download Brand Behaviour Training Goals Here

Finish all remaining prep on the juice station

Carry out cleaning tasks

Clean and organise to-go area

Clean the grill area when grills have cooled down

Deep clean all sinks

Clean counter product displays

Clean Customer Area & Toilet

Do EOD count

Till area

Close down dishwasher

Take out trash and cardboard

Sweep the bar floor

Change the last bar bin(s)

Wash bar floor

Double check all equipment is turned on/off correctly

Deposit EOD cash

Close store

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Sandwich station

- Turn off the grills
- Wash chopping boards, knives, sandwich scraper, tuna scoop and fork
- Place pesto and tabasco in the sandwich fridge
- Make sure all lids are placed on all canteens in the cooling grave
- Clean all surfaces on the sandwich station
- Double check if all facades are clean
- Close possible open bread bag(s)
- Double check the cleanliness of the whole sandwich station

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Salad station

- Wash measure cups and tongs
- Make sure all lids are placed on all canteens in the cooling grave and ensure to store away the toppings
- Place the lemon juice and pesto in the fridge overnight
- Clean all surfaces on the salad station
- Double check if all facades are clean
- Double check the cleanliness of the whole salad station

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Juice station

- Close down one blender station
- Clean blender can and jar pad
- Deep clean blender station bottom (sides, bottom, and wire)
- Clean surface underneath blender
- Organise blender stations for the morning
- Clean fruit knife and chopping board in hand with soap and hot water
- Disassemble centrifuge: tamper, sieve, steel basket, pulp cover, steel cover
- Deep clean the centrifuge machine using a sponge and multipurpose cleaner and drying off with a clean cloth
- Deep clean sieve with soap and a sponge and rinse it thoroughly with water
- Deep clean steel basket, pulp cover and steel cover with soap, hot water and a sponge and rinse thoroughly with water
- Clean table top surface of centrifuge area and assemble the centrifuge again
- Clean pulp bucket in dishwasher and tie a new bin bag
- Scrub spill can and centrifuge scraper with soap and a brush before placing in dishwasher
- Clean all surfaces on the juice station
- Double check if all facades are clean from pre-clean
- Double check the cleanliness of the whole juice station

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Coffee station

- Close the last coffee group

Remove the portafilter from the last groups to be closed down
Detach the filter basket from the portafilter
Unscrew the shower screen with a stubby screwdriver
Remove shower screen and screw- place with the portafilter basket and portafilter in a large milk pitcher. Place one scoop of cafiza cleaner into pitcher- fill with water and leave to soak- Do not fill water level over portafilter handle (black rubber)‍
DON’T LOOSE THE SCREW‍
While the equipment is soaking, do cafiza backflush
Take cleaning brush and clean up in group head around seal
Remove basket from portafilter and place blind basket in
Add 1 spoon of cafiza cleaner to blind basket and place portafilter into group you want to clean
Press spiral button and run for 10 seconds then stop
Repeat 3 times
Remove portafilter and run water until clear
Wipe up in group head with a dry cloth to remove any coffee oils
Remove soaking portafilter from pitcher and rinse remaining water over drip tray grate and collect the soaking screw, screen and basket
Place screw in a grey cup and take shower screen, basket, portafilter and milk pitcher to sink area and rinse thoroughly
Reassemble portafilter with basket and place screw into shower screen and put back into group‍
DO NOT OVERTIGHTEN SCREW‍
Place portafilter back into clean group
Arrange all Porcelain & to-go cups

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Close Coffee Grinder

Close the hopper gate so that no beans can fall into grinding chamber
Grind out all coffee left in grinder burr chamber and throw
Remove hopper from grinder and place beans into an overnight bag or 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
Brush off excess coffee around grinder area and wipe over grinder with dry cloth
Turn grinder off

* If store has 2 x grinders repeat this process on both

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Clean and organise to-go area

Clean below all to-go material and organise area for the next day

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Clean the grill area when grills have cooled down

- Brush grills using a designated brush
- Use an empty pesto bottle to blow away any excess breadcrumbs
- Clean grill crumb catchers
- Clean grill area thoroughly: on top, on sides, below and handles wet cloth

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Deep clean all sinks

- Scrub all surfaces of the sinks with a sponge, soap and water
- Pull up sink strainer and remove dirt
- Remove soap and dirt with 5 pieces hand towels
- Wipe off the tap and all surfaces in each sink with a cloth and a sanitiser

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Clean counter product displays

- Waste all remaining counter products using the waste feature on the list
- Clean counter product display tiles and the surface below
- Clean display glass

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Clean Customer Area & Toilet

- Change last trashcans
- Double check and redo toilet pre-clean procedures if needed
- Clean tables in Customer Area if needed
- Stack as many chairs on top of the tables as possible
- Sweep floor if needed
- Wash the floor in whole Customer Area and the toilet walking backwards towards the bar using 2-3 mop heads

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Do EOD count

Close down POS

Follow local EOD procedures (store receipts etc.)

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Till area

- Move all items away from the till area and clean the tabletop surface with multipurpose cleaner
- Disinfect the area paying attention towards countertop, iPad screens and card terminal number pad

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Close down dishwasher

- Disassemble the dishwasher and press the “empty” button to remove all water from the dishwasher
- Clean the grates and drain filter
- Wipe off the bottom of the dishwasher with a clean cloth
- Turn off the dishwashing machine and assemble the dishwasher again for the morning

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Take out trash and cardboard

Follow procedures according to where your containers are located

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Sweep the bar floor

Sweep the bar floor thoroughly

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Change the last bar bin(s)

Change all the remaining bar bins

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Wash bar floor

- Prepare water and floor cleaner
- Pour out the floor cleaner 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 until it is completely shiny

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Double check all equipment is turned on/off correctly

Fridges, freezer, and espresso machine are kept on and that all fridge doors are closed properly

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- Register evening and closing procedures on RiskProof
- Sign off the day

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Deposit EOD cash

Deposit money bag in the safe or nearby bank

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Close store

- Turn off the lights
- Lock the doors

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How to videos

FAQ & Troubleshooting

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Calibrating and Programming

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How to spot undercooked egg

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Texture: Very runny, almost liquid, grainy, small bits, and doesn't scramble well

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Watch out for

Before Opening Bottle:

Different shape from other bottles
Out of date
Broken seal on cap
Sound: Fizzy sound when opening
Smell: Gassy, sour, sweet, rotten
Visual: Foamy, pale colored egg, lumps

When Opening Bottle:

Sound: Fizzy sound when opening
Smell: Gassy, sour, sweet, rotten
Visual: Foamy, pale colored egg, lumps

When Cooking the Eggs:

Smell: Smells sour, overly eggy/sulphurous
Texture: Very runny, almost liquid, grainy, small bits, and doesn't scramble well

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FAQ

The bottle is out of date

Pour out in sink and discard. Note the Lot No. on cap and contact BM for a refund.

The bottle sound fizzy when opening

Discard immediately (fizzy = fermentation or bacteria)

The eggs smell unusual, look foamy, or have a very pale-yellow color

Double-check all quality signs. If issue persists, discard

How should eggs look when cooked correctly?

Should form a soft, collected mass with large, fluffy chunks
Should not be overly wet, runny, or grainy
If grainy, liquid after cooking, or has a sulfur/gassy smell → check batch and discard

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