Follow Up

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What does it mean?
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What does it mean?

Mastering the skill of Follow Up means the ability to revisit given tasks and initiatives in order to provide feedback and guidance to ensure sufficient quality of work.

This requires a structured way of systemizing the frequency of your follow ups, and also evaluate the time you have available to prioritise the completion of urgent and important tasks.

As a leader, do remember that "everytime you give a task you also get a task" - to follow up!

Main Theory

A RMs week is heavily surrounded by following up on previously delegated tasks and assignments. The reason being that it is impossible to ensure any quality of work without follow up’s:

When an unfamiliar task has to be executed by a BM or a Team, it will for sure take time before the actions are completely familiar and built in the employee’s routines. The co-relation between quality of work and follow up’s is usually very strong which is shown in the graphics beneath:

The Follow Up Graph

Training Done (First bullet): When a new task is trained or explained to a person, the quality of work is high, because all details and guidelines are still fresh in memory. After the training, the quality level will slowly drop as own interpretations of the task is being developed. Perhaps, some of the information and guidelines are also forgotten.

Follow Up 1 + 2 + 3: The RM is following up on the task four times. Every time a follow up is executed, the quality of work will raise to the same level or a bit higher compared to the last follow up. The quality is slowly getting better.

Follow Up 4: After appropriate amount of follow up’s, the task is so familiar to the person or team that the quality is kept high going forward. They have been reminded and followed up on so many times that the task is a complete part of their routine.

Secondary Theory

Follow Up as a Development Tool for Everyone

If you choose to keep your old Bar Manager mindset and take care of everything yourself, you are bound to fail as Regional Manager. Either by becoming stressed, having low performing stores, or running around like a ‘headless chicken’ trying to put out fires yourself.
To succeed in your role, what is most important now is to learn how to delegate tasks to your Bar Managers and follow up on these tasks creating a continuous development for your BMs and your region. Each task delegation is not only a help for yourself, it also functions as a development for your BMs as they discover new fields of the role and becomes stronger in their position as they keep a healthy learning curve. You need to rely on the BMs to receive the proper Training (from you) and then get the Necessary Follow Up’s (from you).
If a Regional Manager does not follow up on a task, the employees might not take the leader seriously and two possible outcomes will happen:

Both scenarios are equally worse. Having a lacking workforce is obviously bad for the store performance on various parameters, but having demotivated Bar Managers can really make a long-term impact on the store performance that will be harder to straighten out. Therefore, the planning and execution of follow up’s are essential in order to make a region perform well.

Mastering time with the Matrix of Eisenhower

Being a leader with power and responsibilities, your success relies on knowing the value of your own time. You should always consider when a task should be done and by who or if the task doesn’t deserve your attention. With this mindset, you will be able to prioritise your time accordingly and never feel stressed or guilty about what you either do or don’t do.

By following the principles of the Eisenhower Matrix, you will be able to work time efficient while maintaining a high performance. If we fail to follow the principles of Eisenhower and want to be everywhere, we’re going to end up nowhere. Meaning that the RM will end up spending most of their time doing tasks that could be planned, delegated or eliminated. Being efficient in your work, trusting your employees, planning forward being proactive you will end up with a high operational performance. Also consider, by delegating tasks within your Region, giving them the trust and belief to succeed with a certain task, you also end up building strong leaders below yourself.

Sum Up

Training + Follow Up = Quality Work
Ensure quality of work by training and plan+execute follow up’s in the region

Quality of Work Graph
Every time a follow up is being initiated on a delegated task, the quality of work will increase and then slowly decrease again, until appropriate amounts of follow ups have been done and the task (procedure/routine) has been practiced and repeated so many times that it is incorporated in the person’s routine and habit.

Follow Up a Development Tool for Everyone
Delegating, Training and following up on a task is done to ensure that RMs don’t do all work themselves and to develop the BM’s further towards next MoneyBall position

Two Worst Case Scenario’s in the Absence of Follow Up’s
- Lack in task execution as there is no consequence of not doing the task
- No need to do a good job as the deserved praise isn’t taking place
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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Training

The training of Communication is divided into 5x exercises and 1x exam preparation that the RM  must go through together with The Trainer.

This means the RM and Trainer have to cover 4 different exercises with a total 3.5 OH hours and 1x exam of 1.5 OH hours. If the Trainer believes the exercises need to be revisited, use the allocated exercise OH hours once again and request approvals from the Market Manager or HR Manager.

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 1: Time Management

Objectives

The objective of this exercise is to learn the importance of different tasks and build confidence in how to prioritise time efficiently.

Introduction

The RM will practice how to pair up different kind of tasks with level of urgency.

Step 1 - Time Management Introduction - 5 minutes

Once again, inform the RM that being a leader with power and responsibilities means that their success relies on knowing the value of their own time. At this point in their career, they cannot maintain high performance if they expect to do everything themselves.
Following questions often get asked:

How do I plan my time most efficient in the Regional Manager role?
How do I prioritise what tasks that should be delegated to my BM’s?

—> Explain the RM that the answer/key word to the questions is already given in the question itself: “plan”. Explain that having a plan with follow up’s that need done throughout the week is the only way that the RM can plan their own time in the best possible way. Hopefully then, they will manage to navigate around urgent quick fixes that take up their time.

Step 2 - Task Importance - 5 minutes

All tasks and follow up’s should essentilly get planned. However, an unseen and urgent event can take place. Explain the RM that as a rule of thumb, they can divide tasks into four categories.

Inform the RM that they need to tend to a task themselves if it is highly important, and delegate it if their own presence is less vital. Being proactive they should never let any task become urgent. This means that their goal is to always plan for every task and thus operate through the second (yellow) and third (green) box.

Step 3 - Task Examples - 20 minutes

Go through each or the examples and inform the RM why they are placed in each of the categories.

Do it yourself and do it now

These tasks are both urgent and important. They need to be executed immediately by yourself. Your goal is not to let important tasks become urgent through pro-activity and planning. However, we know that unexpected things can happen which results in an urgent matter of task solving.

Examples:

  • Urgent Shift Covers
  • Major DOC issues affecting operation heavily
  • Serious guest complaints

As an RM, you are in charge of finding the solution - whether this means doing it yourself or finding a solution with your BM delegating the task. The RM’s ever-changing responsibility is to strengthen the BM’s. Therefore, try and include your BM’s and if delegated and solved, make sure to give the acknowledgement and encouragement in order to develop their performance. This must never be neglected or postponed!

Plan and do it yourself

These tasks are important but less urgent. These activities have no pressing deadline, but are important for optimising performance. Through planning and pro-activity, you should be able to place most tasks in this box. In this way, you get them done before they become urgent.

Examples:

  • Pipeline Planning
  • Juicer Rotations
  • Shiftplan Assessments

Most of the above tasks are taken care of through a solid 3-month plan as well as weekly planning with follow up’s.

Delegate it

These tasks should be delegated. They are urgent, but less important, which means you don’t need to tend to them yourself. Delegate these to your BM’s and use them as training tools to develop your BM’s leadership skills. Even though you are delegating these tasks, you are still responsible to ensure performance. You must monitor and mentor the BM’s by following up on every tasks. You cannot delegate successfully without a follow up! Because, how can you then ensure quality, as well as give acknowledgement to the well performed tasks?

Examples:

  • Usual DOC issues
  • Late deliveries
  • Training
  • Any 4-wall related tasks
  • KPI driven performance areas

These tasks can easily be delegated to BM’s with appropriate guidance from you.

Eliminate it

The tasks you value as unimportant and not urgent. These tasks should not receive
your focus as they do not provide any value to the performance or contribute to any
value to the training of your BM’s. These tasks are just pure distractions from what
your job and presence is supposed to result in. Your shift should stimulate
sustainable excellence in the 4-wall operation, whether it is regarding training,
mentoring, following up or other. If it does not, then your energy is better spent on
something else.

Examples:

  • Chasing hours BTC without a purpose

Step 4 - Time Management Introduction - 5 minutes

It is difficult to give direct guidelines on which tasks that should be prioritised first. In the optimal world, all tasks would be fully planned and executed according to your plan, both by the RM and by the BM’s with appropriate follow up’s. However, some markets are more volatile than others, and unseen events can happen. As a guideline, tell the RM to always ask themselves, which category each task fit into, and go through the scheme below as a reference point for future tasks:

Step 5 - Write Down Weekly Tasks - 5 minutes

Make the RM write down a list of all the different kind of tasks that they carried out the previous week.

Step 6 - Fill Out Tasks in Scheme - 20 minutes

Now, let the RM place all the different kind of tasks in four categories of task importance. Initiate a dialogue about the chosen categories and share your feedback and thoughts.

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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7
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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

7
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7
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8
/21
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

8
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8
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9
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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

9
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9
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10
/21
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

10
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10
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11
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Do EOD count

Close down POS

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11
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12
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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

12
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12
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13
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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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13
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14
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Take out trash and cardboard

Follow procedures according to where your containers are located

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14
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15
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Sweep the bar floor

Sweep the bar floor thoroughly

15
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15
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16
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Change the last bar bin(s)

Change all the remaining bar bins

16
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16
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17
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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

17
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17
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18
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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

18
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18
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19
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Register Trail

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

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19
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Deposit EOD cash

Deposit money bag in the safe or nearby bank

20
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20
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Close store

- Turn off the lights
- Lock the doors

21
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21
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How to videos

Exercise 2: How to Give Feedback

Objectives

The objective of this exercise is to learn the how to give proper feedback to employees.

Introduction

The RM will practice 2 different feedback methods and learn about the timing of feedback.

Step 1 - How to Give Feedback - 5 minutes

Teach the RM that we work with two kind of feedback methods in Joe & The Juice:

Inform the BM that both methods have the potential to stimulate progress and motivation.

Step 2 - Example on both Feedback Methods - 5 minutes

Take the RM through both examples of feedback:

2 examples of how to give feedback:

Positive: “What you did in this situation is excellent! This is why it is good…”
Corrective: “Good job, I admire your effort! Now, I believe you can do even better. Here’s how I think specifically…”

Explain why both examples are both useful for the receiver of the feedback.

Step 3 - Practice both Feedback Methods - 30 minutes

Visit two stores in the RM's region and practice both ways of giving feedback. Practice identifying actions to follow up on as well as applying both feedback methods to each of the BMs.

This means that the RM should do 2x visits where they do 2 kind of Follow Up’s with each of the BMs. Once both visits are over and all both feedback methods have been practiced twice by the RM, provide feedback on how they managed to deliver the feedback in both a positive and a constructive manner.

Step 4 - Timing of Feedback - 5 minutes

Tell the RM that they should never wait to offer feedback. Some people find it unpleasant to deliver corrections, and will therefore postpone it. However, it will not become easier next time the opportunity for sharing feedback is there. Inform the RM that if they choose to postpone giving feedback, they essentially rob the BM the opportunity to develop though the feedback/correction. How is the BM supposed to develop if they aren’t aware of their mistaken actions?

If the correction is constructive and delivered with a situational and empowering approach, the RM offers the most optimal baseline for the BM to develop.

Exercise 3: New Vs Old Learning Follow Up

Objectives

The objective of this exercise is to learn how different tasks and procedures requires a different follow up approach.

Introduction

The RM will be taken through the difference of a “Old learning follow up” and a “new learning follow up”

Step 1 - The Difference Between Follow Up’s - 10 minutes

Take the RM through the difference between a “New Learning” & “Old Learning follow up:

Step 2 - Example on New Learning Follow Up - 15 minutes

Now take the RM through the example of a New Learning Follow Up. Go through the example step by step and compare each step to the graph from the Main Theory:

Imagine if no Follow Up’s were planned and executed at all. Then the teams progression would stop after the first Implementation Phase: “Training Done”. The product quality of the salads would not be aligned to company standards and the implementation would never become a succes. In other words, the quality of work would look totally different due to the fact that the RM did not prioritise any Follow Up’s:

It is not fair for the BM to just leave them alone with a task without any follow up and support. Remember that a follow up is not supposed to be a hassle. At the end of the day, a follow up is a way to ensure performance and with appropriate Corrective Feedback, ultimately result in Positive Feedback for the BM that will be highly motivation going forward.

Step 3 - Example on Old Learning Follow Up - 10 minutes

As mentioned earlier, making a follow up on an old task or procedure requires a slightly different approach. Take the RM through the example of an Old Learning Follow Up. We will stick to the same example:

Remember, the “Timing of feedback - Don’t Wait!”. If you experience a lack of performance on a specific area, do not wait with giving the feedback and action points. It will only get more difficult to straighten out the situation the more you wait.

Exercise 4: How to Plan a Follow Up

Objectives

The objective of this exercise is to teach the RM how they can plan their work week for week based on what they have to follow up on.

Introduction

The Trainer will agree with the RM how to plan their follow ups in the most efficient way.

Step 1 - How to Plan a Follow Up - 5 minutes

The conclusion of the different ways of delegating tasks is that we work with 3 ways of delegating tasks and following up. Remind and teach the RM the 3 different ways of planning a follow up:

Inform the BM that both methods have the potential to stimulate progress and motivation.

Step 2 - How to Plan a Follow Up - 15 minutes

Inform the RM that there are no guidelines in how to plan the Follow Ups. Initiate a dialogue with the RM about how they should plan their follow ups going forward.

Suggested Key Aspects:

Inform the RM that the most important aspect is that they have a purpose for every day they go to work or every time they visit a store. If there isn’t already a purpose or something to follow up on - create one!

Step 3 - Plan a 3-month Plan Follow Up - 10 minutes

Inform the RM that they need to practice the planning of a follow up:

Exercise Sum Up

Each of the taught objectives in the 5 x exercises are the foundation of the RM's abilities within the leadership skill Communication. Therefore, it is important to apply the exercises in the daily work going forward to continuously expand the capabilities within the skill and to support and develop the BM’s.

Go through the above illustration with RM  and agree how the learnings and objectives should be applied in the RM's work going forward.

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 Follow Up is an important skill to have when leading and developing people as a Regional Manager in Joe & The Juice. Touch upon the consequences if not leading with Follow Up.

2: THE HOW:

- Explain how to use Follow Up to maintain time-efficient work 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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