Training Flip Cards
Product Manual Test
All beverages except coffee. Inform the Prospect Juicer to come in 30 minutes before the shift to do the Product Manual Test for Juice. If the Prospect Juicer does not pass 100% they cannot start the training.
Introduce Juice Station
After the Prospect Juicer has read the Hygiene Manual and completed the Product Manual Test, introduce the Juice Station and show how to handle the following:
The Centrifuge
- Show where the on and off button is.
- Show how to clean the Centrifuge. Turn off the centrifuge, wait until it has completely stopped, open up on the handle, twist the lid, and lift it up. Hold the lid the entire time while cleaning the sieve with “one rotation” using the knife for the sieve and throw out the pulp with one hand.
- Remember to explain we clean the centrifuge after every juice with the knife for the centrifuge and 24oz of water every time you change the base.
- Before and after making any shots we use both the knife and flush with 24oz of water every time.
- Remember to turn off the centrifuge before opening it on the handle.
- Explain if the centrifuge does not get cleaned following these procedures mentioned the juice will end up with pulp in them, which ruins the quality of the Juice.
- Let the Prospect Juicer taste a juice with pulp in it.
Spill Cup
- Spill Cup (blender at centrifuge).
- Explain the function of the Spill Cup.
- We use the remaining apples from the last made juice, so we do not waste any apples.
- Switch the blender can fast in under the tap of the centrifuge, while you pour up the extra apple from the spill cup into the can. Do it in one motion. Every time.
Blender Can and Blender Station
- Show on and off button.
- Explain the markers (12 & 16 ounces) on the blender can. Point where to fill up to in order to hit the right measure with juice and shake.
- Blend for 20 seconds or until there are no visible chunks left. If there are no berries, avocados, or whatever goes into the blender, then we only pulse the juice for 2-3 seconds (blend all Vegan Shakes and Breakfast Bowls for 40 seconds).
- Explain how to clean the blender can using “one rotation”.
- Open up the water, place the blender can at a tilted angle so that the water hits the upper inside of the blender can to make the water slide down the side, and make “one rotation” to rinse off the blender can entirely. When cleaning the blender after a shake has been made an extra rotation is needed to clean the blender can. Use the remaining water to rinse the lids.
- Blender cans and lids can never be placed in the sink no. 2.
- After the blender can have been cleaned it needs to be placed directly back onto the blender station every time.
Waste
Run through the juice section of the Waste feature on the List. Show the units of the products and ingredients which can be wasted. Explain that we need to account for everything that we throw out for whatever reason it might be. Show that we type in the ingredient or product by tapping the button and that you subtract by using two fingers at the same time. See Sustainability Approach
Now, demonstrate the juice making
Before making the first juice explain about the IMS.
Ingredients = What is in the product
Measurement = How much of it goes in
Sequence = In which order it goes in
The sequence for making juice is as follows:
- Ice Cubes
- Berries & Avocado
- Whatever goes directly into the blender can (banana, spinach, powders etc.)
– Go to the centrifuge and use the remaining juice - Ginger, Turmeric
- Then whatever goes through the centrifuge (pineapple, red bell pepper etc.)
- Then the base (Apples, Cucumbers, Carrots)
– Place the blender can onto the blender station - Elderflower and Milk
- Oil
The sequence is essential to follow because it is ensuring the quality of the juice remains consistent, makes the entire product making the process more efficient while also hitting the correct measure. Explain that by placing fillings into the blender first it is easier to get the right measure. Also, explain ginger goes in the centrifuge first to be flushed entirely through by the apple and make sure the juice actually tastes of ginger. The same also applies to turmeric.
Explain how the flow of making juice starts from the blender station to the canteens, centrifuge, then onto the blender station again, pour up, clean blender, back to blender station, lid on juice cup and then straw in.
Sequence
- Demonstrate how to make a PMU following the correct IMS. Grab the blender can from the blender station put in ice and berries (explain that you need to take notice of how much the berries have defrosted. Add more ice cubes accordingly), then a piece of banana.
- Bring the blender can to the centrifuge, use the apple from the spill cup, put in two apples at a time, “slow press” the apples up to measure and switch the spill cup in under the tap of the centrifuge.
- Bring the blender can back onto the blender station, put in a drop of oil also so the guest can see (explain that we put in the oil, so we can obtain the fat-soluble vitamins such as vitamin A and so the juice does not separate), put lid on the blender can and press blend.
- Stop the blender, bring it up while grabbing a juice cup, take off the lid, grab the juice cup again and pour up the juice with lid and then straw.
- Explain that we always tap out on the list as soon as the product has been delivered to the Guest. This informs the rest of the team exactly where on the list we are and ensures that the same product does not get made twice. Tap out on the list using your finger. Call out the name of the Guest who the juice is for in a loud and clear tone of voice. Hand directly to the Guest by placing in their hand with eye contact and a smile. Then tap out the order on the list by double tapping the order.
- Explain that we do “Clean On the Go” after every order of juices to make sure the Juice Station is maintained, looks tidy, and is ready for the next juice to be made. Wipe with a clean piece of paper roll/hand towel from one end of the juice station to the other, removing all water, juice, pulp and leftover juice ingredients from the countertop.
Explain how to pour up the juice
Turn off the blender station, take the blender can while grabbing a juice cup, take off the blender can lid and hold the juice cup again, while pouring up the juice fast into the cup, then clean the blender can at the sink using “one rotation” and place it on the blender station. Grab the lid and place it tilted so it fits one of the sides of the juice cup, then use your thumb to press down the other side of the lid to fully attach the lid to the juice cup. The last thing; grab the straw and place it into the juice cup.
Explain the importance of the “slow press”
We put two apples into the centrifuge at a time fast, but “slow press” to make more juice come out of the apples. This will essentially also make us faster at making juice. Demonstrate by cleaning the centrifuge and then press one apple very fast and hard. Pour it up into a cup. Then clean the centrifuge again and “slow press”. Pour into a second cup and compare the number of apples: hard press vs. “slow press”.
“One apple more, one less store”
More than one of the same juice
Explain how to look at the list checking to make more than one of the same juice on the list. If we see two or more of the same juice on the list we make them all in one blender can save time. Look for the lines that connect the juice on the list. Also, explain that in order for us to be effective we make the next juice or clean on the go while the juice is blending.
Explain how to hit measure when making shakes
If you are making a shake with berries in it pour up one ounce less in the blender can. If it is a shake without berries or avocado, for example a Coffee Shake remember to put ice cubes up to measure (so it gets the correct texture) and pour up 2 ounces vanilla milk less. This needs to be done because the vanilla milk expands heavily when being blended. When making juice always hit the measure straight on.
Make the juice following the list
Let the Prospect Juicer make the juice following the list focusing on becoming familiar with the flow of juice and the procedures.
It is most effective for the trainer to call out the IMS of the juice they are making.
For example, “grab the blender, ice cubes, berries, 1 piece of banana, centrifuge, use apple from spill cup, 2 apples at a time, slow press, up to measure, switch blender, blender station, oil, lid, turn on, next”. This way we closely monitor the Prospect Juicer throughout and ensure they are becoming familiar with the flow and making juice efficiently.
Push the speed while maintaining good quality. Make clear we never prioritize speed over quality on any product we make by emphasizing that we should never serve anything we would not eat ourselves. We are proud of every product we make.
Take time on making 3 juices to indicate to the Prospect Juicer where they are speed-wise and inform about the Juice Exam (3 juices in 3:00 minutes). Explain that “slow is smooth, and smooth is fast”. If you move faster than what you are able to you will mess up the juice and ultimately slow yourself down. “Pace yourself”. Push to improve times every time but do not yell aggressively. Always encourage positively.
Practice making juice fast through the day to prepare for the Juice Exam. Remind the Prospect Juicer of all areas they have been through. Constantly correct and give feedback on every juice the Prospect Juicer makes.
Juice Packaging
Take the Prospect Juicer through how to package Juices to-go. If there are no to-go orders, practice different combinations with water in the cups instead of juices. Explain to the Prospect Juicer the rules provided in the juice section of the Lean Packaging Module.
TEACH THE TEACHER
Recap by the end of the module using “teach the teacher” (see description). The Prospect Juicer needs to explain what each sentence or word means:
Personal Hygiene Procedures
Waste on the List
IMS
Slow press
One rotation (when cleaning blender and centrifuge)
Spill cup
Hitting measure on juice and shakes
Move with a purpose
Slow is smooth, and smooth is fast
Pace yourself
Cross out on the list
Clean on the go after every order
“One apple more, one less store”
Choose your bar type
‘One Rotation’ is used to describe the motion for how we efficiently clean the blender can and centrifuge while making multiple juices:
- Perform one rotation when cleaning the blender cans by letting the water slide down the upper inside while rotating the blender can. Pour out the water afterwards.
- Using the centrifuge scraper in one complete circular motion when cleaning the inside of the centrifuge and throwing out the pulp afterwards.
Refers to being both time and waste efficient by switching between the spill cup blender and other blenders. This is performed by pouring excess apple juice into the blender before proceeding with making the juice.
A feature on The List to register everything we waste for whatever the reason might be. This is to make sure we account for everything in the bar and minimize the ‘Grey Area’ of unaccounted waste.
‘Ingredients, Measurement, Sequence’. What is in the product, how much of each ingredient and in which order it is added to the product.
Slowly pressing ingredients into the centrifuge to obtain the maximum output of each ingredient. The harder you press the less juice will come out of the centrifuge. Slow press to gain full potential.
A Digital List which connects to the POS System and displays the orders in an organized manner. The List shows all orders that need to be made, while also displaying details about the order such as:
– The order is To-Go
– The Sandwich is without Tomato
– The order is for a Guest named “Christian”
– And much more…
Cleaning-on-the-Go is a workflow we use to ensure our product making stations are maintained well during a rush and throughout the entire day. Our bar is an open kitchen that the guests can see and we make all products on-demand, so we need to make sure that the work stations are always presented well by using Cleaning-on-the-Go. This procedure is performed after making every order and for example while waiting for the bread to be grilled or the juice to blend.
Sandwich
Juice
https://vimeo.com/647744810/0a6e992a29
Refers to using slow press to avoid needlessly wasting. If not done correctly, we use more apples than needed to make the juice. The overall value of this is that the less we waste the more money we have to open up new stores. More stores = more opportunities and positions for our Juicers!
Is about knowing which procedures you can move faster or slower with when making products. Working fast and optimizing the overall speed on a station is achieved by continuously adjusting when to move fast and slow compared to the level of experience. For example, a Prospect Juicer should put tomatoes on a sandwich fast because it is a simple movement but placing avocado on a sandwich should be done slowly because it is a more complex movement, especially in the beginning.
When trying too hard or rushing too much to work at maximum speed, there will most likely be many mistakes during the product making, which ironically slows everything down. Instead, the ideal method is to work at the highest comfortable speed without rushing at all to stay efficient and flawless throughout the product making.