What is SHOWTIME?

Showtime is the 4-hour window every day — 11am - 3pm — where we run our bars at maximum pace, precision, and energy.

It’s when the store becomes a stage and every Juicer, every move, every sound makes a moment the guests can feel when they walk in to the store.

Everything before 11:00 AM is preparation.

Everything from 11:00 AM –3:00 PM is performance - SHOWTIME

Everything after is reset and growth.

The energy, the speed, the communication, the precision — that’s what creates ambience.

Showtime is built around three simple principles: Speak, Speed, and Support — the core behaviors that turn a busy shift into a performance.

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“Ambience is what a Juicer or team of Juicers can create when they combine well and/or use their personalities to their strengths behind the bar which creates the ultimate guest and team experience that we are known for. Ambience is characterised by the atmosphere created inside the store, the energy and performance of the team on shift and the overall good vibes that our guests can feel which is what attracts them into the store.”

- e-Campus Dictionary

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Speak

This is the communication that keeps the bar connected. It’s the sound of the team working together — calling, joking, reacting, keeping the vibe alive. When you speak clearly, everyone moves faster, and the guest becomes part of the energy.

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Speed

Being fast is about flow. A fast bar is a prepared bar, where everyone knows what comes next. We move with tempo and find solutions on the go to Beat The Machines.

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Support

It’s helping before being asked, reading the room, covering a gap, passing a cup — doing what needs to be done so no one stands alone.

When Speak, Speed and Support work together, ambience happens naturally.

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SHOWTIME in action

Before 11:00am - Team Positioning

Team members of the day are assigned a station during peak hours of operation by writing it on the Team Positioning Whiteboard
Each person is onboarded with station expectations, including expectations for Speak, Speed and Support.

11:00am - PUSH THE BUTTON

At exactly 11:00am, the volume is turned up, the Showtime-playlist is on and the team is ready to deliver an ambient experience

11:00am - 3:00pm - SHOWTIME

Team in position executing the three S’s

Speak: Call products and movements loud and clear
Speed: Keep tools moving, work clean and precise, beat the machines and think one step ahead
Support: Help before you’re asked. Cover, refill and assist so no one is left behind

Setting the team positioning for Showtime

The first thing we should do is set the team.

Showtime is a performance, and every great performance starts with the right cast.

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Place your Juicers on the station where they best perform.

Not just who’s fast, but who keeps rhythm, energy, and focus under pressure.

The goal is flow — every person should know their role, their movement, and who they support.

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Manager checklist:

✅ Identify your strongest operator for all stations. Advanced Team Positioning should play the biggest part of this process.

✅ Pair less experienced Juicers next to strong communicators.

✅ Onboard each team member to the expectations for Showtime

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Team positioning should be done before 10:30am the latest.

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Preparing for Showtime

Showtime can only succeed if the operational requirements for DCWF are well and timely executed. By 11:00 AM, every station should be ready to perform. That means fully prepped and refilled canteens on all stations, clean tools and zero reason to leave the bar.

Everything you might need — from spinach to napkins — must already be within reach.

A well-set bar creates confidence. When ingredients, tools and flow are planned ahead, the team can move fast without thinking. Showtime is highly depends on that readiness. Think of it this way: We prep for performance.

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The dotted box above shows when showtime should exist. Lets break down the steps of how to make sure that your bar and team is ready to perform at a showtime shift:

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1 hour before Showtime

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Juice Station

✅All canteens (ice, strawberries, ginger, banana, all powders, apples etc) are overstocked and filled up to the very top.

✅ Juice drawers/fridges are filled with prep for the day. You lose if you have to leave your station to re-stock.

✅ Dry-stock (hand towels, cups, lids, straws, stickers etc.) are restocked and refilled.

✅ All machinery and surfaces are wiped down and cleaned.

✅ Pulp bucket and all trash cans are emptied. It does not matter if they are not full.

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Food Station

✅ All canteens (bread, dressings, meats, toppings etc) are filled up to the top. This includes if you have a drawer with meats/toppings as well.

✅ Food drawers/fridges are filled with prep for the day. You lose if you have to leave your station to re-stock.

✅Dry-stock (hand towels, napkins, wrapping paper, gluten-free bags, to-go material, etc.) are restocked and refilled.

✅ Check and refill cabinets with dry stock for the day.

✅ All cutting boards, knives, machinery and surfaces are wiped down and cleaned.

✅ All trash cans are emptied. It does not matter if they are not full.

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Coffee Station

✅ Espresso machine and grinder are dialled in to give between 25-30 second yield.

✅ Grinder is filled with coffee beans to the top. Extra coffee bags are ready for refilling during the day.

✅ All liquids and syrups (matcha, vanilla, caramel etc.) are filled and/or have replacements nearby.

✅ Milk fridge is stocked with all types of milks/drinks

✅ Ice canteen (if applicable) is filled

✅ Dry-stock (hand towels, clear cups, coloured cups, lids, to-go material, etc.) are restocked and refilled.

✅ All pitchers for all sizes are disinfected and placed correctly

✅ All trash cans are emptied. It does not matter if they are not full.

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Till Station

✅ Both POS systems are running and ready to take orders

✅ Refill all cake displays, under- and over counter fridges and grab-and-go products (chips, protein bars etc.)

✅ Refill printers with paper

✅ Check cash register for change (if applicable)

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Send Out Station

✅ Ensure that The List is running efficiently

✅ Fill up all 2-go material (bags, cup holders, pens, stickers, staplers etc.)

✅ Wipe down The List iPad and station around Send Out area

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By checking off each of these steps before Showtime starts, you are now completely ready to perform on each station

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Station set-up examples

Entering Showtime - "The Switch"

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Showtime starts at 11:00 AM. By then, the team is set, prep is done, canteens are filled. From this moment on, every guest should feel the energy and presence of a team that’s ready to perform. We’re no longer cleaning, prepping, or receiving deliveries.

We’re on stage and the show begins.

This is not the moment to hold back or fade into the background.

Our guests are here for the experience, and we’re here to deliver it

- From this moment until 15:00, everything is about Speak, Speed, and Support.

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TURN UP THE MUSIC!

Choose a SHOWTIME playlist and set the vibe. THE SHOW HAS STARTED

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How to Speak - Speed - Support

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“Call It Out, Keep It Loud”

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Speak is the communication system that keeps the bar connected during Showtime.

It means all Juicers actively use short, clear, and consistent verbal calls to coordinate product flow, maintain tempo, and ensure no task or order is missed.

Speaking is not optional during Showtime — it’s the backbone of how we stay in sync.

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Purpose:

Keeps the bar synchronized when multiple Juicers share tasks or stations.
Minimizes mistakes by ensuring everyone knows what’s being made and where it’s going.
Projects confidence and energy to the guest — what they hear becomes part of the ambience.

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How to apply

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Call products and movements, and acknowledge when the information is heard. Will result in clear confident calls head across the bar

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“My Next Product Is My Fastest”

Speed is the ability to maintain a fast, consistent product flow without compromising product quality or store standards.

It is about working with structure, precision, and anticipation so that every second counts.

True speed happens when every Juicer understands their movements, prepares their tools, and eliminates downtime between actions.

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Speed can be classified as:

Execution speed – how fast you can move between tasks while maintaining quality. (From one juice to the next, grill usage, saving seconds on the espresso machine, killing the queue)

Beat The Machines - minimizing waiting time by using equipment cycles efficiently. Every second a machine is running should be used to complete the next step in production.

The goal is to keep a continuous flow at the station:

When the blender runs, prepare the next juice and finish it before the first juice is done blending.
When the espresso brews, steam milk or set up the next cup and try to finish before the 25-30 seconds has passed
When the grill is heating, prepare boxes or toppings and/or help make the sandwiches

This principle reduces downtime and ensures every station operates at full capacity. It’s not just about working faster—it’s about working with structure, timing, and precision so that no equipment stands idle.

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Keep tools moving, work clean and precise, beat the machines and think one step ahead. The goal is to serve our guests faster than CWT and that the queue is being executed fast (KTQ)

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“I Got You, You Got Me”

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Support is the operational awareness that keeps the bar running efficiently as one system. It’s the balance between maintaining your own station performance and anticipating what the team needs next.

Each Juicer stays alert, ready to refill, reset, or assist where it creates the most impact. When Support is active, workflow stays uninterrupted, energy remains high, and guests experience the bar as one seamless performance.

We praise support to:

Prevent delays, mistakes, or product build-up at any station.
Maintain a consistent flow by Balancing Out The List
Reduce waiting time by making sure everyone can support each other
Strengthen teamwork and culture — everyone contributes towards the same goal.

Below are some examples of how effective Support looks in practice.

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Help before being asked. There are many ways to support your team members. Refill, cover a sub position or clean on the go so no one is falling behind

Tools

The Showtime Tools are elements that help bring energy, structure, and recognition to every shift. Each one serves a specific purpose — to set the rhythm, signal readiness, or celebrate great performance.

They are simple by design but powerful in impact when used correctly. Together, they help make Showtime visible and tangible — for both the team and the guests.

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The Guest Bell

The Guest Bell is placed at the Send-Out station and is only to be used by guests. It is rung when a guest has experienced something truly extraordinary — an interaction, energy, or level of service that goes beyond expectation.

The purpose of the bell is to create visible and audible recognition of excellence. Each ring represents a moment where the team delivered an experience that stood out.

Juicers should never ask guests to ring the bell, but instead focus on creating moments that naturally inspire them to do so. It may happen ten times in a day or twice in a week — what matters is that every ring is earned.

When the bell rings, the team pauses briefly to acknowledge it. It’s a reminder that great energy and teamwork are noticed — and felt — by our guests.

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Showtime Playlists

Showtime Playlists set the rhythm for the bar during the peak hours. From 11:00–15:00, every store should play high-energy tracks around 125 BPM, creating a consistent pace that matches the movement behind the bar.

The goal of the playlists volume and tempo that supports concentration, coordination, and flow. The right soundtrack helps Juicers keep energy high, synchronize movements, and make the store feel alive for both guests and team.

All playlists are curated to maintain the same JOE experience across markets. Updates and new submissions are shared through the Juicer App, where teams can also submit their own tracks for future rotations.

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War Paint

War Paint is a visual signal that the team is ready for Showtime. It can be a stripe, a line, or another simple mark on the cheek — always clean, minimal, and aligned with JOE’s visual standards.

The purpose is to build unity, focus, and anticipation before peak hours begin. It’s not mandatory but encouraged as part of the team ritual — a small gesture that says: we’re switched on, we’re ready, and we’re in this together.

Used correctly, War Paint contributes to the team mindset that defines Showtime: preparation, precision, and pride in performance.

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Clean dishwashing area

Sweep bar floor

Start music – [1. Morning]

Distribute cloths and gloves

Open RiskProof (daily task app)

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

Set-up Display

The store must look open and welcoming

Pre-Close Sandwich station

Pre-Close Juice station

Pre-Close Coffee station

Pre-clean: Stations

Pre-clean: Guest Areas

The store must look open and welcoming

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

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Pre-Close Sandwich station

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

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Pre-Close Juice station

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

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Pre-Close Coffee station

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

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Pre-clean: Stations

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

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Pre-clean: Guest Areas

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

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Measuring Showtime - How you know it works

When Showtime runs right, you don’t need to say it — you can see and feel it.

Still, these are your tangible checks:

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The aim is to create visible energy which makes the guest smile and stay for longer in the store. When performed really well, the guests will start ringing the bell.

This is ambiance!

Download Brand Behaviour Training Goals Here

Finish all remaining prep on the juice station

Carry out cleaning tasks

Clean and organise to-go area

Clean the grill area when grills have cooled down

Deep clean all sinks

Clean counter product displays

Clean Customer Area & Toilet

Do EOD count

Till area

Close down dishwasher

Take out trash and cardboard

Sweep the bar floor

Change the last bar bin(s)

Wash bar floor

Double check all equipment is turned on/off correctly

Deposit EOD cash

Close store

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Sandwich station

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

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Salad station

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

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Juice station

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

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Coffee station

- Close the last coffee group

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

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Close Coffee Grinder

Close the hopper gate so that no beans can fall into grinding chamber
Grind out all coffee left in grinder burr chamber and throw
Remove hopper from grinder and place beans into an overnight bag or container
Apply steam from machine steam wand to all areas of the hopper
Wipe hopper dry with a non abrasive cloth or paper towel
Place hopper back on grinder
Brush off excess coffee around grinder area and wipe over grinder with dry cloth
Turn grinder off

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

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Clean and organise to-go area

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

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Clean the grill area when grills have cooled down

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

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Deep clean all sinks

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

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Clean counter product displays

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

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Clean Customer Area & Toilet

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

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Do EOD count

Close down POS

Follow local EOD procedures (store receipts etc.)

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Till area

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

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Close down dishwasher

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

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Take out trash and cardboard

Follow procedures according to where your containers are located

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Sweep the bar floor

Sweep the bar floor thoroughly

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Change the last bar bin(s)

Change all the remaining bar bins

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Wash bar floor

- Prepare water and floor cleaner
- Pour out the floor cleaner on the floor and scrub the whole floor thoroughly with the floor scrubber
- Use the floor scraper to move all water and dirt into the drain
- Take five pieces of hand towel/paper roll and remove leftover dirt from the drain
- Use a clean mop head and sweep the entire floor until it is completely shiny

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Double check all equipment is turned on/off correctly

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

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

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