Training Flip Cards
Product Manual Test
Inform the Prospect Juicer to arrive 15 minutes before shift to do the Product Manual Test for Salad. If they do not pass 100%, they cannot start the training.
Salad Making
Introduce the Salad Station and show how to handle the following:
• The bowls and the importance of how to build the salad
• Tools (how to hold, handle, and clean).
• Salad Setup Guide
Explain WHY it is important to follow these procedures in terms of hygiene and allergens.
THE WHY
Use the image below to explain the basis for which we are introducing the salad bowls. In short terms, the salad bowls are introduced as a replacement for our old salads. The new salads are an improvement workflow-wise and will be easier to implement in stores and will allow us to have a lot more salad stores worldwide. This will create more variety in our product portfolio, which in turn will result in more variation in the orders of loyal guests.
Waste
Run through the salad section in 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 addition button and subtract by tapping the subtraction button. See Sustainability approach.
Now, demonstrate the salad making
Prepare a salad bowl. Explain the differences between the bases, the middle layer, and toppings. Explain 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 salad is as follows:
1. Base – The volume of the Salad
2. Pesto Snake
3. Middle Layer – The appearance of the salad
4. Pesto Snake
5. Toppings – The crunchy elements in the Salad
Explain WHY the sequence is essential to follow because it makes the product making process more efficient and ensures that the quality of the salads remains consistent.
Sequence
- Take a salad bowl and show how you pick up the base with the tongs – choose the base for the “Green Vegan Bowl”.
- Next show how to “snake” the pesto on top of the base to ensure an even spread. Explain WHY we “snake” the pesto to guarantee that the amount of pesto is consistent every time.
- Then show how to make the middle layer of the “Green Vegan Bowl” using the correct IMS. Use the respective measuring tools and stress the importance of placing the ingredients in the right order (IMS).
- Show the Prospect Juicer how to ‘Move with a purpose’, meaning that they should move with the WHY and not be hesitant when making products. Be confident and purposeful in every manoeuvre needed to make the product – every time. This will increase your overall speed.
- Show how to “snake” the pesto. Explain WHY we add two layers of pesto to ensure every bite is tasty.
- Then show how the toppings should be placed on the salad using the measuring cups. Explain WHY we sprinkle the topping over the entire surface to make sure every bite contains topping.
- Explain WHY we only put the lid on the salad if it is take away, in order to mind the environment as much as possible. REMEMBER a napkin and a fork every time.
- Show how we send out the order and explain WHY 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 we are on the list and ensures that the same product is not made twice. The send-out should be done as follows: Tap out the salad on the list iPad. If the entire order is done, call out the name of the Guest in a loud and clear tone of voice. Hand the order directly to the Guest by placing it in their hand with eye contact and a smile. Then double-tap the order on the List iPad to show that the entire order has been sent out.
- Explain WHY we “Clean on the Go” after every batch of salad to make sure the station is hygienic, tidy, and ready for the next batch to be made. Use a clean cloth or paper towels to clean all surfaces at the station.
Make all the salads
Let the Prospect Juicer make both salads on the menu and focus on him/her becoming familiar with the procedures. It is most effective for the trainer to call out the IMS of the salads they are making. For example, “pickup bowl, add the base, snake, add the middle layer, snake, add toppings and serve”.
This way we closely monitor the Prospect Juicer throughout the process and ensure that he/she becomes familiar with the flow of making the salads efficiently.
Allergens and Cross-Contamination
Inform the Prospect Juicer of the importance of minimizing any cross-contamination risks. Show and explain the procedures we use behind the bar when dealing with Guests that are allergic to specific ingredients. Read Allergens and Cross-Contamination.
Make sure the Prospect Juicer passes the Test
Salad Packaging
Explain to the Prospect Juicer how to package salad to-go following the 3 ground rules of the salad packaging section in the Lean Packaging Module:
- Put the salad in a to-go bag nice & easily.
- Mark which salad it is on the top of the salad lid.
- Add one extra napkin and one fork per salad.
Extra topping
Explain the different possibilities of adding extra toppings to the salads and show the procedures to follow when doing this. Go through all the ingredients that can be added, including the specific measurements for each topping. Refer to the ‘Add-ons’ section on the Product Manual page and make sure the Prospect Juicer is familiar with this.
Push speed and maintain quality
Begin to push the Prospect Juicer’s product-making speed while maintaining good quality. Clarify that we never prioritize speed over quality on any product that we make by emphasizing that we never serve anything we would not eat ourselves. We are proud of every product we make.
Time how fast the Prospect Juicer can make 3 salads to indicate his/her current speed level. Compare this to the expected levels to pass the Salad Exam (3 salads in 3 minutes) and give them feedback on how to improve.
Explain why “slow is smooth, and smooth is fast”: If you move faster than what you are capable of, you will mess up the product and therefore ultimately slow yourself down.
Keep pushing on improving speed but do not allow compromises on quality and do not yell aggressively. Always encourage positively.
Practice making salads fast during the day to prepare the Prospect Juicer for the Salad Exam. Give continuous feedback on every salad he/she makes and remind him/ her of all the training aspects you have been through so far.
TEACH THE TEACHER
Recap the module by using “teach the teacher” (see description). The Prospect Juicer needs to explain what the following sentences or words mean:
• Personal Hygiene Procedures
• Waste on the List
• IMS
• Base
• Middle layer
• Toppings
• Pesto snake
• Finish one ingredient at a time
• Move with purpose
• Slow is smooth, smooth is fast
• Cross out on the list
• Clean on the go after every order
Choose your bar type
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.
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
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.
Being time efficient when making products, by grabbing enough of each ingredient for making the entire order of products before moving to the next ingredient.
For example, if you make 2 x Club and a 1 x Tunacado;
Start by adding pesto on all three sandwiches,
then add salt and pepper on all of them,
then avocado on all of them,
then chicken on 2 of them and tuna on one,
then tomatoes on all three.
This way you will be more efficient when making multiple products at the same time.