Pipeline

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What does it mean?
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What does it mean?

Mastering the skill of Pipeline means the ability to ensure that the next in line is always ready and qualified to take on new challenges and grow into a higher Moneyball positions.

This requires a constantly updated and transparent Staff Overview, which is followed by a fair and constructive way of promoting people based on their human skills and hard skills.

As a leader, you should create a pipeline with employees capabilities and strengths to even do your job. This will create capacity for yourself to take on new learnings and grab further career opportunities.

Main Theory

Introduction

Pipeline is the ability to spot a talent, and then develop this talent in the right way to achieve 3 major benefits:

Personal Development:

To let all individuals experience personal development. This will affect the retention of employees in a positive direction.

Increased Performance:

To increase the bottomline of performance in your region as employees get more experienced and skilled.

Prepare for Future:

To have the next-in-line ready for all manager positions and thereby prepare for sudden changes in the workforce.

The above three benefits of pipeline creation are fundamental for our business to keep growing. The sequence of pipeline creation consists of five steps:

THE SEQUENCE OF PIPELINE CREATION

1. Identify Talent

Spot the talent and reflect on the future possibilities. Mark person as talent in Staff Overview.

2. Continuous Development

Push and develop the talent in order to test future possibilities.

3. Plan & Communicate

Plan the training period towards the new position and communicate the changes within an acceptable time frame (30 days).

4. Training & Validation

BM or SWAT to train talent and RM or SWAT to validate the talent in their new position.

5. Constant development and growth

Follow up and keep constant development in current role towards next MoneyBall step.

The region is not sustainable and cannot perform without having a leader who can initiate and maintain the Sequence of Pipeline Creation. This leader is solely the Regional Manager.

Secondary Theory

Next in Line

You cannot control if sudden workforce changes take place in the region. A BM can resign at any point leading to a bigger workload on your own shoulders if you are not somehow prepared. This issue can be solved by having a “next in line” ready for all manager positions in every store. The staff of a typical store should preferably look like this:

The staff of a hypothetical store consists of: 1x BM + 2x SMs + 5x Juicers.

The Necessary Pipeline consists of 1x BM Talent (current SM) + 1x SM Talent (current JQ). Any given person in the store can resign or progress to a new moneyball level without it being a major challenge for you. The SM is ready to begin BM training and the JQ is ready to begin SM training.

A performing RM is a person who is able to support a struggling region with talents, or who is able to send talents on new adventures in Joe & The Juice oversees. Therefore, the Optimal Pipeline consists of 2x BM Talents + 2x SM Talents. In that situation, the RM have worked towards a surplus of talents and will be able to not only cover the needed positions in the store, but also contribute with Pipeline to other Joe & The Juice stores and markets.

It is a key element that you know how to motivate the people in your region to stay in the company both to take part in manager positions growing within the company, but simply also to raise the bottomline of performance. It is not just by luck that a region suddenly creates proper talents. Employees want to stay longer in a workplace that has a nice work environment, social belonging and where the management tasks are in order.

If a person wants to stay in the Juicer role without any wishes to progress, that is totally okay. However, you should prioritise developing the people who wants to participate in the pipeline. Remember that all starts with you - there is a much higher chance that people would like to progress if you have created amazing surroundings of what they can progress to.

Sum Up

3 Major Benefits of Pipeline Creation
1) Creating personal development in staff
2) Increasing overall performance in region
3) Preparing for future changes in workforce

Practice the Sequence of Pipeline Creation
1) Identify Talent and mark as talent in staff overview
2) Test the abilities of the talent
3) Plan and communicate about the training of new position
4) Carry out the training and complete a validation
5) Ensure a healthy learning curve for the talent going forward, seeking towards next moneyball level

Next in Line
Always work towards having a person to take over each manager position in all stores and even better create a surplus of talents in all stores. Motivate the workforce to stay within the company through the establishment of a great work environment and a strong social belonging.

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 Pipeline is divided into 3x exercises and 1x exam preparation that the RM must go through with the Trainer.

The RM and Trainer have to meet up 4 times to cover all exercises with a total OH hours of 4.5 hours each. If the Trainer believes the exercises need to be revisited (need more time), request approval 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: Create Staff Overview

Inform the RM to download the Staff Overview template via the link below and create an overview of all stores.

Introduction

Inform the RM to study the whole module before meeting in for the scheduled exercise 1. Before the exercise begins, let the RM teach you the most important aspects of the Pipeline theory.

- Explain the three benefits of Pipeline creation?
- Explain each step of The Sequence of Pipeline Creation in own words?
- Explain what Next in Line means?
- Explain the difference between Necessary Pipeline and Optimal Pipeline - and why it is worth striving towards the Optimal Pipeline?
- Explain how you can enforce the staff to take part in pipeline?

Begin Exercise 1: “Create Team Performance Overview”

Objectives

The objective of this exercise is to let the RM practice how they can create a staff overview to keep track of each person’s development as well as getting a holistic overview of the region.

Step 1 - Go Through Template Guide - 20 minutes

Let the RM take you through the Team Performance Overview guide. Tell them to teach you each section of the guide. Support and elaborate on specific sections that are unclear for the RM.

Step 2 - Fill Out Dashboard - 60 minutes

Inform the RM to open the template and fill out the sheet for all their stores.
The overview should be made according to following sequence:

1) Region name
2) Store names
3) Employee names
4) Tag availability (Full-Time / Part-Time)
5) Start of employment dates (Seniority in months)
6) Rate Performance in People skills & Operational skills
7) Add Action Plan per employee in comments section (to improve or maintain performance)
8) Add the appropriate and desired weekly hours for FT and PT employees
9) Add Template Hours per store allocated by the Operational Planning Team in WP2
  TIP: Go to WP2 —> Choose Reports —> Choose KPI Report —> Choose Market + Period
  —> View Total Hours of chosen store


*Inform the RM that the Team performance Overview incl. rating updates needs to be updated minimum once a month going forward and presented to the direct leader.

Step 3 - Upshine the Overview Aesthetics - 10 minutes

When the RM has filled out the Team Performance Overview for each of their stores, teach them how to get a nice look of the excel overview. As a minimum, show them following:

1) Remove empty stores: The template contains 8 stores, but most RMs don’t have that many stores which will ruin the actual overview —>  This is done by marking the cells and delete them.

2) Edit cell lengths: To ensure all information is visible, ensure that the cells have the right size. —> This is done by changing the “height” or “width” of the cells.

When this is done, the RM should have a nice-looking Staff Overview ready to be analysed.

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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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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15
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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 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 2 “Team Performance Analysis”

Objectives

The objective of this exercise is to let the RM practice how they can actively use the information from the staff overview to get useful insights on their region.

Introduction

Go through each parameter with the RM and initiate a dialogue about how to analyse each section of information in the Staff Overview.

Parameter 1 - Difference in Hours - 10 minutes

In the bottom of the overview the Total Hours (Monthly) for each store is calculated. This number is determined by to factors:
1) The amount of FT and PT employees you have added to each store
2) The amount of hours you have allocated in the left corner to both FT employees and PT Employees.
Total Hours is compared to the Template Hours and shows the difference.


Green = If the difference is green, there is a surplus of hours in the store. This is usually a positive thing, as you either have the optimal number of staff in the store or you are able to support other stores with experienced staff.


Red = If the difference is red, you are in need of staff. Inform HR right away and request a new Juicer to match the needed hours.

*Discuss the “Difference Calculation” in hours for all stores and assess if workforce changes need to be initiated.

Parameter 2 - Performance Levels (Next in Line) - 10 minutes

The performance level is shown to get a quick overview of how the employees of the store is performing. Inform the RM to update the performance levels if they experience a person increasing or decreasing their performance over time. The performance levels also function as a list of talents, so when a new Bar Manager in a store is needed, the RM can choose one of the SM Junior talents in the overview who then will be the next-in-line.

*Discuss why each performance level is chosen for each employee and what it takes to move them up to a higher performance level or even a higher moneyball position.

Parameter 3 - Action Plan Comments - 10 minutes

Discuss the function of the Action Plan comments and inform the RM how they can work with the information provided on a daily basis:

  • When to use it: As described earlier, Action Plan comments should only be provided for Talents or Underperforming staff.
  • How to use it: The comments should function as a check-list for the RM. Every time they are working with a green/red employee, they should follow up on the given action point.

*Discuss 5x Action Plan comments and evaluate the quality of the comments.

Parameter 4 - Total Staff Statistics - 10 minutes

In the right side of the overview, you access information about the region as a whole. It is easy to view the split between groups of staff at specific moneyball levels. As a general rule of thumb it is positive to have a low percentage of Prospect Juicers due to two reasons:


1) It shows that the region is good at executing training and validation of new Juicers
2) It shows that Juicers are more experienced leading to a higher retention. This is usually due to good leadership from the BMs and RM.

*Go through the Total Staff Statistics with the RM and assess if the split between money ball levels is positive or negative.

Parameter 5 - The Holistic Overview - 20 minutes

When studying the Staff Overview, the RM will get valuable insights on the conditions of staff in each store. This will support the RM in what to expect from each Bar Manager, which should affect the goals and focus points in the 3-month plan.

Example 1
Store with high % of JQ Prospects + a medium seniority BM (JR) = Low expectations

Example 2
Store with low % of JQ Prospects + a high seniority BM (SR) = High expectations

Example 3
Store with 0 % of JQ Prospects (but all JQ’s are marked as underperforming) + a medium seniority BM (JR) = Low expectations

*Discuss the expectations for each store based on the holistic overview.

Exercise 3 “Apply The Sequence of Pipeline Creation”

Objectives

The objective of this exercise is to let the RM practice how they can apply the Sequence of Pipeline Creation in their daily work.

Introduction

Let the RM choose the best performing talent from the Staff Overview and write down a plan of how this talent should be taken through The Sequence of Pipeline Creation.

Step 1 - Identify Talent - 5 minutes

Let the RM choose the best performing talent from the Staff Overview.

Step 2 - Continuous Development - 5 minutes

Tell the RM to write down a plan of how they can test if the Talent is ready for the next moneyball position. These tasks/tests should obviously be tasks that are appropriate at the (next) desired moneyball level.

Step 3 - Plan & Communicate - 5 minutes

Let the RM make an example of how they would plan the training of the talent. Also tell the RM to write hypothetical communication messages to the appropriate people needed for the training.

Step 4 - Training & Validation - 5 minutes

Inform the RM to write down the proces of the actual training period and how the talent should get validated in their new position.

Step 5 - Healthy Learning Curve - 5 minutes

Tell the RM to write down how they are planning to constantly develop the employee in their new position. What kind of tasks would the RM test the Talent’s capabilities with?

Step 6 - Feedback - 5 minutes

Share your feedback with the RM. Correct or add important aspects and to-do’s that they did not include. Agree on the correct proces of Pipeline Creation and inform the RM that they need to apply this sequence on a weekly basis when developing new talents.

Exercise Sum Up

Each of the taught objectives in the 3x exercises are the foundation of the RM's abilities within the leadership skill Pipeline. 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 employees in the region.

Go through the above illustration with the 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 Pipeline 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 Pipeline.

2: THE HOW:

- Explain how to use Pipeline in in your region 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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