Juice Station

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Basics of the Juice Station

When making Juices and Shakes you should keep the following in mind.
Move with a Purpose: Grab enough of each ingredient to work efficiently.
Slow is smooth and smooth is fast: Never work faster than you're able to, since you'll end up making mistakes and have to make the Juice/shake over again.
Slow Press: Press apples and ingredients slowly to get the most of out each ingredient. "One apple more, one less store"
Flush: Flush the centrifuge when; changing juice base, before and after shots, by pouring 8oz of water through the Centrifuge.

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The Juice & Shake ingredients are divided into three categories:

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Pulse/Blend: If the Juice/Shake contains blendable ingredients blend it for 20 seconds or until there are no visible chunks left. If the Juice only contains non-blendable ingredients pulse it for 2-3 seconds.

When making Juices and Shakes we follow IMS. IMS means:

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THE SEQUENCE FOR MAKING JUICES & SHAKES IS AS FOLLOWS:
1. Ice Cubes
2. Blendable ingredients
3. Non-blendable ingredients
4. Base ingredients
5. Oil

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The List Overview

The following overview is all icons and symbols shown on the List. An understanding of these is necessary in order to work on the Juice Station.

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How to make a Juice & Shake

1. Ice Cubes & Blendable Ingredients: Take the blender can and fill it up with everything that goes into the blender. Ice Cubes & blendable ingredients.
2. Spill Cup: Pour the leftover juice from the spill cup into the blender can.

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3. Centrifuge: Press the non-blendable ingredients through the centrifuge doing Slow Press.

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4.1. Base for Juices: Press the base ingredients through the centrifuge, when you've hit measure, swap the blender can with the Spill Cup and place it on the Blender Station.
4.2 Base for Shakes: Place the Blender can on the Blender Station and pour in the Base Ingredient for the Shake.
5. Oil: Add a squeeze of olive oil in the blender can. Except for Shakes and Juices containing avocado.
6. Blend it: Pulse/Blend the Juice/Shake until there are no visible chunks left.
7. Pour Up: Take a cup corresponding to the size of the Juice/Shake, pour it up, add a lid and straw.
8. The List: When the Juice/Shake is finished, tap it out on the list.
9. Clean on the Go: After the Juice/Shake has been sent out, perform Clean on the Go by cleaning the Blender Can with water doing One Rotation. Scrape the centrifuge sieve clean in one motion. Finally wipe the countertop clean with a paper towel.

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Juice/Shake Packaging

All Juices to go are packed in a bag with a cup holder.

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Protein Shake Making

When making the Protein Shakes, you should keep the following in mind.

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Move with a Purpose: Grab enough of each ingredient to work efficiently.
Slow is smooth and smooth is fast: Never work faster than you're able to, since you'll end up making mistakes and have to make the Protein Shake over again.

The ingredients for Protein Shakes are divided into two categories:

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When making Protein Shakes we follow IMS. IMS means:

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THE SEQUENCE FOR MAKING PROTEIN SHAKES IS AS FOLLOWS:

‍1. Ice Cubes
2. Blendable ingredients
3. Base ingredients

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The List Overview

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How to make a Protein Shake

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1. Almond Butter: If the Protein Shake contains Almond Butter, the red blender can MUST be used. The Red Blender Can can only be used for making product containing Almond Butter.

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Tip: ALL Protein Shakes contain 10 ice cubes, 3 pcs. Banana, 1 scoop Date Puree and 2 scoops Protein

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2. Ice Cubes & Blendable Ingredients: Take the blender can and fill it up with everything that goes in the blender can. Ice Cubes & blendable ingredients.
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3. Base for Protein Shakes: Place the Blender can on the Blender Station and pour in 16oz Pea Drink.

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4. Blend it: Blend the Protein Shake for a minimum of 20 seconds or until there are no visible chunks left.
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5. Pour Up: Take a regular cup (16oz), pour it up and add a lid & straw.
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6. Sticker: If the Protein Shake contains Almond Butter, you MUST add a sticker stating "Contains Nuts"

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7. The List: When the Protein Shake is finished, tap it out on the list.
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8. Clean on the Go: After the Protein Shake has been sent out, perform Clean on the Go by cleaning the Blender Can with water doing One Rotation. Finally wipe the countertop clean with a paper towel. Be extra cautious with Clean on the Go after handling Almond Butter

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HIGH RISK INGREDIENT: Almond Butter

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Storage:‍

• Almond-filled squeeze bottles must be stored with the dispenser lid facing down and in a 1/9 canteen
• Almond-filled squeeze bottles must not to be stored above other foods.
• Almond-Filled squeeze bottles should be kept at room temperature and not be placed in the fridge over night

Product Making:‍

• Use only the red blender can for making shakes containing almond butter
• Dispense the almond butter using the squeeze bottles
• You must change your gloves if you get any almond (no matter how little) on your gloves
• Do not refill squeeze bottles – they must be cleaned after every use.

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Communication:

• If a guest orders a shake containing almond, ask if they have any allergies to nuts. If the answer is yes, inform them that the shake contains nuts and do not serve it to them.
• The Allergen statement must be displayed in a visible position close to the POS

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Serving:

• You must place a 'contains nuts' sticker on the lid of any shake which contains almond butter.

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Cleaning:

• Only use the red dishwashing brush for this. The red equipment must be thoroughly cleaned with soap and hot water before placing in the high temp sanitizer.
• Squeeze bottles must be washed using pesto bottle technique after both ends of the squeeze bottle is removed.
  ALL signs of almond butter must be removed before placing in the sterilizer.

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Prep Procedures:

• Carefully follow all Prep Manual procedures to reduce risk of cross contamination with Almond Butter

Waste

We account for everything we throw out whatever the reason may be. We register all waste through the waste section on the List.
Choose the correct product category —> Locate the item and register the wasted amount.

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The Look

1. Red Blender Can on counter top and only to be used for Protein Shakes containing Almond Butter
2. Almond Butter to be stored in a canteen on the counter top
3. Canteens with powders to be stored on the countertop or in bridge above cooling grave, with designated powder spoons in them
4. Date Puree and scoop must be stored in separate canteens in the fridge drawer
5. Stickers stating "Contains Nuts" to be placed on countertop at send out
6. Both Collagen & Plant Protein must stay in their tubs next to powders
7. Counter top always lean and clean with no other things
8. Always keep the canteens filled
9. Always keep the non used blenders on the blender station
10. Only keep 2x2 rows of large and small juice cups
11. Only keep 2 rows of juice lids and 1 bag of straws
12. Always have two clean baskets filled with apples

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Allergen Statement

1. The sticker stating “ALLERGENS STATEMENT” to be placed on the counter display glass at Till station
2. The sticker stating “NUT ALLERGEN NOTICE” to be placed on the counter display at Till Station'

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Station Shift Change

We make station Shift Changes to uphold a clean and functional station. In a Station Shift change we refresh the station by cleaning the countertop, facades and equipment and by filling up packaging, ingredients, wrapping paper, napkins and hand towels.

• Fill-up canteens using FIFO
• Double check if there are enough prepped ingredients
• Clean all facades and surfaces with a cloth and multipurpose cleaner
• Wipe off all touch points with a cloth and sanitiser
• Fill apples
• Change the pulp bin
• Refill elderflower and oil
• Refill juice send out area

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Customer Area

All Juicers are accountable for maintaining nice and clean guest areas. Therefore, we should teach new juicers from day 1.

The guest areas are: Indoor, Outdoor & Toilets

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While training 1st Module (either Coffee, Food, Juice) and after all products are made and sent out;

1st time
Instruct Trainee to clean station then grab spray & cloth
Walk through Customer Area with Trainee, showing how to maintain & tidy guest areas .. outdoor, toilets, trash cans, tables, floor

2nd time
Advise Trainee of last order on the list and ask what next steps are - Clean station / Check CA
When the last order has been made, clean your station and then clean the CA.

3rd time
Wait to see if Trainee follows correct procedure after completing last order on The List. After Training is complete assign CA responsibility to Trainee for all remaining shifts during week
*Incase store is busy carry out this procedure every 30 mins

When training 2nd & 3rd Module, sequence will be;
Finish List on training Module (station)
Support Product making on previous week’s module
Then CA procedures

Training Goals

The following are the goals for working on the Juice Station. The goals function as the guide in what the Juicer should be trained in and practice towards their validation.

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*If mistakes occur, recognise it, and do it over*

Follow station hygiene procedures:
- Wash hands & wear gloves
- Follows Almond Butter hygiene procedures

Correct Waiting Time
- Passes product making exam within CWT
- Work efficiently by Moving with a Purpose
- Work fast, but don't stress to avoid making mistakes. Slow is smooth and smooth is fast
- Slow Press all ingredients through the centrifuge

Product Quality:
- Follow IMS at all times
- Adds Olive Oil to all juices, except for Juices containing avocado.
- Uses the Spill Cup for every Juice
- Blends/Pulses all Juices & Shakes correctly

Perform Clean on the Go after every Juice/Shake:
- Uses One Rotation for centrifuge & blender can
- Flush the centrifuge after changing base and before & after making shots
- Wipe countertop clean with a hand towel

Waste:
- Register all discarded items on the Waste feature

Send Out:
- Taps out all Juices and Shakes made on the List and calls out finished orders
- Pack to-go orders in Cupholders

Communication:
- Asks all guest who orders a shake containing Almond Butter if they have any nut allergies
- Places on sticker stating "contains nuts" to all shakes that contain Almond Butter

Validation

The following assessment is used when validating a Juicer in Juice Making. The validation areas are identical with the Training Goals.

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