Connecting the Dots

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What does it mean?
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What does it mean?

Mastering the skill of Connecting The Dots means the ability to adapt your choice of leadership and adjust the level of effort as a fit response to the situation you are in.

This requires an understanding of how to work with input, the leading KPI's and how to analyse the output, the lagging KPI's. When putting the pieces together in a holistic overview, you will be capable of taking the best decisions.

As a Leader, "The connection of different skillsets, is a skill itself". It is important to always stay in balance and have a fitting response to a specific situation.

Main Theory

Introduction

In Joe & The Juice we’re working with specific KPI’s (Key Performance indicators) to track and measure performance.

4 benefits of working with KPI’s:

  1. To measure progress towards overall goals
  2. To identify strengths and weaknesses
  3. To make data-driven decisions
  4. To communicate performance to relevant stakeholders

Overall, it’s a great way for a Regional Manager to measure and understand store performance, identify areas for improvement, make data-driven decisions and communicate progress to colleagues and other members of the Management team.

Understanding the KPIs

The overall company target is to have a higher AUV, which stands for Average Unit Volume. AUV is used to measure the average revenue generated by each individual store over a specific period.

It’s found by dividing the total revenue generated by all stores within a specific period by the total number of stores.

As a RM you will work with KPIs within the following four categories: Employee Engagement, Employee Turnover, Guest Satisfaction and Performance.

All KPI’s within the four categories are contributing to improving AUV and hereby the overall performance of Joe & The Juice.

See the below scheme to get a further understanding of the KPIs.

Leading & Lagging KPIs

To work efficiently with KPIs, it’s important for the RM to understand the difference between Leading and Lagging KPIs and how to approach each of them optimally.

The Lagging indicators are the observable and measurable factors that comes from the data we have available: Output. This is defined as analysis of past performance.

The Leading indicators are proactive and preventive measures that will forecast future performance: Input. This is defined as influence of future performance.

Example:
Leading KPI / Input: Train employees in Till Discipline and brand behaviour to deliver great guest experiences.

Which leads to

Lagging KPI / Output: Higher Turnover, increased basket sizes and returning customers

The RM has to navigate through the Leading and Lagging indicators and should never settle for only one indicator. If the RM does settle for only one indicator the following scenarios might happen.

It’s a balance of analysing past performance, setting goals to influence the future performance.

Trust the Process

It requires a lot of patience to increase KPIs, this is because bad KPIs are not necessarily equivalent to bad performance. If the RM has taught the team and BM how to train staff with quality and deliver great guest experiences consecutively over time, the performance KPIs should also increase simultaneously over time (with a delayed increase).

It’s important to understand that good guest experiences comes from the employees. Therefore, giving the BMs in your region the right tools to maintain a high engagement will lead to great guest experiences and result in high KPIs. In the other words: The RM must trust the process.

The Input-Output Circle

When working with leading KPIs the RM should plan their work on improving the performance, while remembering to follow up on it. The learning of following up and improving performances can be put into a circle of On-going Development.

1) Learn
Reflect and learn from the analysis on what was a successful implementation and what wasn’t.

2) Apply
Application of an appropriate skillset or tool: 3-month plan, Pipeline etc. to boost performance (Leading KPI)

3) Follow Up
A follow up on their work to give an understanding of how their implementation is going.

4) Analyze
Reflection of their observations and analysis of impact (Lagging KPI).

The Ongoing Development happens when the RM constantly learns from their prior work and are able to reflect on their successful and unsuccessful implementations to ensure the RM will have a sustainable development.

A principle of an ongoing development is that learning is more crucial than knowing meaning that new learnings and experiences are more valuable than the knowledge the RM already possesses.

Manifest: “If you really try, but fail – we forgive”

Secondary Theory

Understanding Long-Term Sustainable Performance

In Joe & The Juice, the RM has to make decisions about how to run the operation based on the current performance of each store. To get an honest view on how each store is  performing, the RM has to use the information available for them to analyse on. This information is usually divided in two:

If the RM needs to gain insights on how a store is performing, they will need to manage and use both ways of collecting data.
They need to look at the different KPIs to investigate and give an indication of how the store is performing, as well as getting their own experience of how the case or performance actually plays out. It is simply not enough only to focus on one parameter. Both parameters will usually follow each other, but we can see a different scenario:

All stores can essentially maximise performance for 1 week and deliver both great guest experiences and amazing KPIs. However, we know that only one bad experience can change a guest’s behaviour drastically:

The Connection Between Skills

To reach a commercial mindset, the RM must be able to get a holistic overview of the region and be able to analyse complex situations by comparing 3 major puzzle pieces together:

Being able to connect skillsets is a skill itself and should be practiced by the RM to have a great understanding of Why, How and What —they should make their decisions based and being able to plan forward.

The DJ

To put Connecting the Dots into perspective, you could say that the RM is working as a DJ. The RM will play music, control the volume, smoothly transition between songs, master the bass and treble. It’s the RM’s job to play for their region.

The RM will carefully choose a song, in their case a project, according to the current atmosphere. The atmosphere of their region could be cozy during slow periods, or very upbeat during busy periods. When the song is chosen, the RM will control the notches of the DJ controller, to match the bass and treble, to the current project playing. When the RM controls the bass and treble, they will turn up and down for their leadership skills.

When being the DJ it’s important to understand that all skills shouldn’t be maxed at any time, this will make their work unbalanced, and ultimately result in bad results or a burnout. The RMs most noble task is therefor to keep the levels of all skills in balance. Learning to master the DJ Controller and when to max up leadership skills for a given project or seasonal period and when to transition is difficult to master. Nonetheless, being able to connect the dots and stay in balance is an essential skill as a RM.

How to apply your skills into your daily work life

"Unlock the full potential of your acquired knowledge and learnings by integrating them into your daily work life and habits as a Regional Manager.

-See and follow this recommended structure and overview on how to transform each learning into a habitual practice with the appropriate frequency."

Sum Up

- KPIs in Joe & the Juice and why we work with them
- What are Leading & Lagging KPIs
- Why you should trust the process
- How to reflect on and apply learnings with the Follow up Circle
- How to plan Short & Long term
- Observed vs. Analysed - To get the Holistic View
- How to balance all skills
- Application of the Leadership Skills

Ensure a nice-looking Counter Product Display
Double check prep for the rest of the day
Maintain Customer Area + Toilets & Outdoor Area - every 15th minute
Carry out 2nd shift-change
Carry out evening temperature check
Execute re-stock
Control the music
Pre-clean: Guest Areas
Pre-clean: Stations
Register Afternoon traffic as done on Trail
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Ensure a nice-looking Counter Product Display

Maintain a presentable look of the counter products throughout the afternoon

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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

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Maintain Customer Area + Toilets & Outdoor Area - every 15th minute

- Regularly tidy customer areas minimum every 15 minute
- Clean tables & floor
- Arrange furniture & puff pillows
- Toilet: toilet paper + hand towels + soap + clean floor + clean toilet
- Outdoor area: Clean tables + no trash on ground + neat and well-arranged furniture
- Take all Porcelain Cups to the dishwashing area and clean them with water

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Carry out 2nd shift-change

- If another shift change is incorporated in DWCF
- Follow shift-change procedures

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Carry out evening temperature check

Use the pyrometer to check the temperatures of all fridges and freezers in the store

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Execute 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

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Control the music

- Choose [3. Afternoon] playlist from the music app
- Ensure suitable music volume

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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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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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Register Afternoon traffic as done on Trail
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Turn on machinery
Check yesterday’s cleaning of the bar area
Open Tech Devices
Setup Guest Area
Check temperatures
Distribute cloths and gloves
Disinfect prep area
Prep all workstations
To-go area
Set-up Display
Start music – [1. Morning]
Make sure the store is presentable and well-functioning for opening
Finish all remaining prep on the juice station
Tidy Customer Area + Toilet & Outdoor Area - every 30th minute
Open trail (daily task app)
Carry out cleaning tasks
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Turn on machinery

- Dishwasher
- Sandwich grills
- Coffee station
- Blenders
- Centrifuge
- Fridges and freezers
- Digital menu screens

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Check yesterday’s cleaning of the bar area

It is your responsibility to sort it out before opening
Inform BM of lacking cleaning procedures
    - Bar Floor
    - Facades
    - Surfaces
    - Cabinets

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Open Tech Devices

- 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
- Check terminals

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Setup Guest Area

- Check yesterday’s cleaning
- Setup whole Customer Area & the Outdoor, so it looks nice and welcoming for the morning guests
- Puff up all pillows and place them neatly

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Check temperatures

- Use the pyrometer to check the temperature
- Register temperatures in Trail

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Distribute cloths and gloves

- Place 1 cloth next to the espresso machine steamer
- Place 2 cloths at the dishwashing area
- Make sure there is enough gloves until next Shiftchange

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Disinfect prep area

Apply a few sprays of sanitiser and wipe off with a cloth

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Prep all workstations

- Check remaining prep
- Follow Ideal Prep
- Write down in a list with all needed prep

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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)

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Set-up Display

Set-up coffee condiments, arrange coffee porcelain cups,  juice display and re-fill Counter Product by following CP guide

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Start music – [1. Morning]

Control the volume

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

- Clean surfaces thoroughly before open
- Ensure all equipment used for prepping is discarded
- Unlock and open doors 5 minutes before opening time

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Finish all remaining prep on the juice station

- Finish all remaining prep
- If a guest enters the store, immediately stop prepping
- Welcome all guests with a smile (1st priority no matter what)

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Tidy Customer Area + Toilet & Outdoor Area - every 30th minute

- Regularly tidy customer areas minimum every 30 minute
- Clean tables & floor
- Arrange furniture & puff pillows
- Toilet: toilet paper + hand towels + soap + clean floor + clean toilet
- Outdoor area: Clean tables + no trash on ground + neat and well-arranged furniture

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Open trail (daily task app)

- Type-in username and password
- Tick off tasks as they are carried out

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Carry out cleaning tasks

- Never let cleaning tasks compromise a guest experience
- Get cleaning tasks done before lunch rush

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Exercise 1: Connecting the Learnings

Objectives

The objective of this exercise is for the RM to reflect on their learnings throughout the RM Leadership Education, enabling them to understand the synergies of all leadership skills.

Introduction

In this exercise, the RM will recap the modules and the toolbox to the Trainer, who will work with the RM to create a holistic overview of all leadership skills. By reflecting on what they have learned, the RM can gain a deeper understanding of how the various skills fit together and complement each other.

Step 1 - Sum up of all RM leadership skills - 15 minutes

The RM will review all the leadership skills they have learned throughout the training. This will prompt the RM to reflect on their learnings and summarize the skills they have acquired. The RM will then write down the three most important learnings and one tool they gained from each module.

Step 2 - The Trainer sums up - 10 minutes

The trainer will sum up all the modules by going through the “Circle of Skills”. The RM will compare their notes with the Trainer to great a holistic overview of their optics gathered throughout the RMs Education.

Step 3 - Revisit the Toolbox - 10 minutes

The Trainer will show the RM the toolbox, where all the tools from the modules are stored. The toolbox will be the RMs work companion moving forward.

Once the toolbox has been introduced, the RM and the trainer will discuss when each tool should be used. By doing this, the RM will get a better understanding of which tool to use in different situations, helping them work more successfully.

The store must look open and welcoming
Pre-Close Sandwich station
Pre-Close Salad station
Pre-Close Juice station
Pre-Close Coffee station
Pre-Close Till area and send out area
Register Pre-close as done on Trail
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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 Salad station

- Change all canteens
- Clean the cooling grave before placing back the canteens
- Deep clean salad 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 boiling 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-Close Till area and send out area

Deep clean the till area and send out area countertop

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Register Pre-close as done on Trail
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Refresh all workstations and prepare for rush
Check all bar bins
Clean dishwashing area
Counter products
Sweep bar floor
Customer area
Maintain Customer Area + Toilets & Outdoor Area - every 15th minute
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Refresh all workstations and prepare for rush

- We need to be 100% prepared on all workstations to execute the rush to perfection
- Refill all ingredients and displays
- Refill all work material and equipment
- Wipe off all surfaces
- Disinfect all touch points with sanitiser

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Check all bar bins

Change all bar bins and trashcans

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Clean dishwashing area

- Run all equipment on the dishwasher station through the dishwashing machine
- Place back all clean equipment at their designated places
- Tidy and clean dishwashing area

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Counter products

Ensure Counter Products are filled according to the Counter Product Guide

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Sweep bar floor

Sweep floor thoroughly by asking fellow Juicers to quickly move away

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Customer area

- Clean tables with sanitiser
- Change trashcans if more than 25% filled
- Puff up pillows
- Arrange furniture back to their designated places
- Take all Porcelain Cups to the dishwashing area and clean them with water

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Maintain Customer Area + Toilets & Outdoor Area - every 15th minute

- Regularly tidy customer areas minimum every 15 minute
- Clean tables & floor
- Arrange furniture & puff pillows
- Toilet: toilet paper + hand towels + soap + clean floor + clean toilet
- Outdoor area: Clean tables + no trash on ground + neat and well-arranged furniture
- Take all Porcelain Cups to the dishwashing area and clean them with water

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Exercise 2 - Observed vs. Analysed

Objectives

The goal of this exercise is to help the RM get a better grasp of what’s going on by looking at both observed and analysed performance.

Introduction

In this exercise, the RM will check out observed and analysed performance and then dig into it to get a deeper understanding. By putting everything together, the RM can see the big picture and get a better idea of what’s happening.

Step 1 - The Observation - 15 minutes

The RM has visited two stores and made the following observations:

The Trainer will discuss with the RM what how they would approach each store to improve or uphold performance.

The RM must base their actions solely on what they have observed.

Step 2 - The Analysation - 15 minutes

The RM has analysed the RM Report for two stores and made the following analysis.

The Trainer will discuss with the RM what how they would approach each store to improve or uphold performance.

The RM must base their actions solely on what they have analysed.

Step 3 - The Holistic View - 20 minutes

The RM will now look at both the observed and analysed performance for both stores. This will give the RM a holistic view of the actual store performance.

The RM will now discuss with the Trainer why that any actions should never been made without having the holistic view of a store performance.

Step 4 - Short & Long term - 10 minutes

The RM will plan short and long term for both stores.

The RM should plan their actions based on the insights they gained in step 3.

The RM will present their short and long term solutions to the Trainer. The RM should remember to trust the process.

Refresh all station
Refresh Customer Area
Counter Display
Check defrosted meat
Sweep bar floor
Empty all bar bins
Change cloths and fill up gloves
Clean dishwashing area
Take out trash
Tidy stockroom
Register Shift-change as done on Trail
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Refresh all station

- Fill up canteens using FIFO
- Fill up sandwich bread using FIFO
- Double check if there are enough prepped ingredients
- Clean sandwich grills
- Clean all facades and surfaces with a cloth and multipurpose cleaner
- Wipe off all touch points with a cloth and sanitiser
- Refill all necessary equipment on the station

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Refresh Customer Area

- Sweep the floor
- Clean all tables and chairs with a wet cloth and multipurpose cleaner
- Change the trash bin if it is more than 20% filled
- Arrange all furniture back to its designated places
- Puff up pillows

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Counter Display

Ensure Counter Products are filled according to the Counter Product Guide

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Check defrosted meat

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

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Sweep bar floor

Sweep the bar floor

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Empty all bar bins

Change all bar bins if more than 20% filled

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Change cloths and fill up 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
- Make sure there is enough gloves for the rest of the day

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Clean dishwashing area

- Make sure all equipment on the dishwasher station have been run through the dishwashing machine
- Place back all equipment at its designated place
- Clean and tidy the whole dishwashing area
- Disinfect the sink

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Take out trash

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

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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 the stockroom floor

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Register Shift-change as done on Trail
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Sandwich station
Salad station
Juice station
Coffee station
Close Coffee Grinder
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
Register Trail
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 boiling 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 steel 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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10
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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

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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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16
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Wash bar floor

- Prepare water and soap
- 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 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 Trail

- Register evening and closing procedures on Trail
- 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

Exercise 3 - Master the Balance

Objectives

The Objective of this exercise is for the RM to able to balance the use of their leadership skills.

Introduction

The RM will now learn how to use their leadership skills appropriately. The RM will be the DJ in their region and learn to master the DJ mixer.

Step 1 - Play the Beats - 5 minutes

The RM will now act as the DJ and set the correct level of leadership skills corresponding to the seasonal calendar.

Using the DJ controller, set the skills for each quarter of the seasonal calendar created in the toolbox. The RM can assign each skill a level between 1 and 5, where 1 represents the minimum and 5 represents the maximum usage of a leadership skill.

Step 2 - Evaluate your Jam Session - 5 minutes

Now that you have played the beats and controlled the levels of leadership skills, it is time to evaluate your session with the trainer. The RM will present how they balanced their skills in each quarter to the trainer.

There are a few things to evaluate:

- Did you maintain the right balance between skills, or were all skills maxed out at the same time?
- Could you turn down some skills and focus more on others?
- Did you smoothly transition between the quarters of the seasonal calendar?
- Did you go from the maximum to the minimum level of a skill from one quarter to the other?

Step 3 - The First Concert  - 5 minutes

The RM has now tried to balance the use of their Leadership skills. The RM will now solve a more complex case by choosing two Leadership skills to focus on.

The Case:

You are a Regional Manager, and you have experienced an increase in complaints over the last few weeks.

A lot of the complaints concern product quality and last time you visited one of your stores you observed the following:

A guest visited one of your stores and had a disappointing experience. The juice they ordered didn’t meet their expectations, and there were chunks of fruit and ice throughout it that made it difficult to drink. When they asked for a refund or exchange, they were told it wasn’t possible. The guest left the store dissatisfied and is unlikely to return.

What 2 Leadership skills will you use to solve the situation?

Introduction

After the reflective exercises has been completed and the Regional Manager now understands what the skill means.

The RM will now gather and repeat the key findings from theory and exercises.

These findings will be written down and saved for them to present in the final exam in front of Trainer and Market Management by the end of the program.

As a part of the sum up and final exam preparation, the RM will explain the three layers of the circle to the trainer.

0.1: SUMMARY OF EXERCISES:

- The Trainer will repeat the headline of each exercise whereafter the RM will repeat the key findings from each step in the exercises. The RM can use their notes from the worksheets to recap what they’ve been through.

The RM will now explain the why, how and what.

1: THE WHY:

- Explain why Connecting the Dots is an important skill to obtain Commercial Mindset as a Regional Manager in Joe & The Juice. Touch upon the consequences if not leading with Connecting the Dots.

2: THE HOW:

- Explain how to use Connecting the Dots in short and long term planning and how to apply this skillset in the daily work.

3: THE WHAT:

- Explain what the skill means with own words and include key learnings from the main and secondary theory incl. illustrations.

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