The SOP is the Standard Operating Procedures of Joe & The Juice. It includes a detailed description of how to manage each period of the day in order to reach operational excellence.
MORNING
Prepare Store (Until store opens)
Prepare for shift
Make sure you have gathered all information on how to open the store properly: keys, alarm, gates, sliding doors, light switch, equipment for prep, Trail access and other specific information required to open the store
Unlock doors and turn on light
Make sure to turn on all the lights in the store
Change into clean clothes and work shoes, and prepare for shift by following other Hygiene Manual Procedures
Make sure to place your regular clothes and personal items in the employee locker nice and tidy to make space for other employee’s coming to work
Check if the inside cleaning of the dishwasher is acceptable. No leftover dirt should be visible in the side or bottom of the dishwasher
Ensure the drain plug is properly tightened
Turn on the dishwasher to fill up the dishwasher with fresh water
When using the dishwasher throughout the day follow this procedure
Clean all equipment with a brush, soap, and hot water
Place equipment into the dishwashing tray
Close the dishwasher
Press [1] for short program [2] for medium program [3] for long program
Use appropriate program
When the dishwasher is done it will notify you with a beeping sound
Take out the clean equipment
Place the equipment back to its designated place
Sandwich grills
Turn on the grills
Make sure the grills are set to the right temperature (270°)
Coffee station
Turn on the coffee grinder
Flush all groups on the espresso machine twice running the old water from yesterday through the pipes
Blenders
Turn on the blenders
Test that the blender stations work by pressing the pulse button
Centrifuge
Check if it is working by turning it on and then off
Check if cleaning of centrifuge sieve is acceptable
Sieve should be clean – shiny and silver
Clean all dirt blocking the centrifuge sieve holes
Grab a nail brush and hit the sieve repeatedly, until all holes of the sieve are clear
Brush the sieve with hot water
Fridges and freezers
Check that all fridges and freezers are turned on. In case they are turned off, dispose all the remaining prep from that fridge/freezer, register it on the Waste App and turn it on again
Digital menu screens
The menus will turn on automatically. No action is needed
Check yesterday’s cleaning of the bar area
If any of the following areas are not kept clean according to the company standards, it is your responsibility to sort it out before opening and inform the BM about the lack of cleaning procedures from the previous day
Bar floor
Bar Floor must be completely swept and washed from yesterdays close
The floor drain should be clean with no dirt visible
Facades
The facades must be shiny with no marks or stains visible
The handles must be thoroughly cleaned with no hidden stains or dirt
Surfaces
All surfaces on all stations must be thoroughly cleaned and shiny with no marks or stains visible
Cabinets
Bar cabinets must be fully cleaned from stains and marks
Open POS (Point of Sale) and follow Start of Day procedures
Open the POS App -> Press “Begin Day” -> Type in yourJuicer Number -> Type in password (1234) -> Count coins and notes in the till and register the amount of each coin/note on the POS -> Press ‘Sign Begin Day’ -> POS is now open
Report any big till difference to the BM (More than + / - €5)
Recount if there are any misalignments between yesterday’s end cash and todays begin cash
If there are still misalignments, type in Begin Day three times on POS to accept till difference
Open the List App and test systems
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
To reconnect theList, restart the app on the iPad. This is done by tapping the home button twice and then swipe up the application. Open it again
Use the pyrometer to check the temperature of all fridges and freezers in the store. Follow the guidelines in the Hygiene Manual
Type in the temperature for each fridge and freezer on Trail
Outdoor Area
Chairs & tables
Check cleaning of tables and chairs
If tables are dirty, clean with a wet cloth
Place all furniture according to the ideal setup
Make sure the table and chairs are placed neatly
Place any cushions in matching furniture
Plant boxes
Take out theplant box and make sure the plant is upright in the soil. No trash or dirtshould be in the soil
Parasol / awning
Open the parasol/ awning. Make sure it is fully opened, so the textile is tight and nice-looking
Lock doors
Go back inside and lock the doors to ensure no guests enter the store while you are preparing the store
Customer Area
Check yesterday’s cleaning
Floor
Check if the floor is swept and washed making a good impression when entering the store
Tables and chairs
Check if the surfaces of the tables and chairs are clean
Trashcans
Check that all trashcans are emptied and there are no stains visible on the surface
Toilet
Check if the floor is swept and washed making a good impression for our guest
Check if the sink and toilet are thoroughly cleaned
Check if the mirror is shiny and clean
Place the furniture according to ideal setup
Setup whole Customer Area, so it looks nice and welcoming for the morning guests
Puff up all pillows and place them neatly
Distribute cloths and gloves
Follow market rules
EU rules
Place 1 cloth next to the espresso machine steamer
Place 2 cloths at the dishwashing area
One for keeping the dishwashing area clean and one designated for the Customer Area
US rules
Place 1 cloth in the disincentive box on the espresso machine
Place 2 cloths at the dishwashing area
One for keeping the dishwashing area clean and one designated for the Customer Area
Gloves
Place the gloves next to sink 3, so they are easily accessible after hand washing procedures
Place the needed glove sizes so there is an appropriate fit for each hand size of juicers at work
Disinfect prep area
Use the sanitiser and a clean cloth. Apply a few sprays and wipe off with a cloth
Prep all workstations
Check yesterday’s prep
Check how much there is left of each ingredient from the previous day
Ideal prep
Check the Ideal Prep and get up to date on how much you should prep for the specific day.You should subtract the amount of prep there is left from the previous day when starting the daily prep as these ingredients should be used first
Write down a list of what you need to prep
Get the ingredients necessary to follow ideal prep
Follow FIFO on every single ingredient
FIFO is the abbreviation for “First in – First Out”. This means that we always must use the oldest stock first. Whatever good or ingredient that came in first also must go out first. Otherwise, we will mess up our stock handling
FIFO in cooling grave
When prepping ingredients, make sure to place the oldest prep at the top of the canteen so it can be used first
FIFO with canteens in fridge
Make sure each prepped ingredient is only stacked one place to prevent the team using the wrong stock. When stacking prep, again make sure the oldest prep is stacked at the top
US: Prep Drip Coffee and Cold Brew
Drip Coffee
Start out by weighting 250g of filter coffee beans
Set EK 43 grinder to desired number 7 as a starting point - grind size will vary depending on flavour needed- (finer stronger) (coarser weaker)
Take the filter basket and place paper filter into basket
Ensure EK grinder hopper gate is closed and add beans to hopper
Start motor on EK grinder, place basket with filter paper under and release hopper gate to grind coffee dose into filter paper
Make sure it’s placed neatly and covers the entire filter basket
Level the ground coffee in basket and place into brewer
Place washed out and clean 1 gallon coffee dispenser into position and start the brew process- button no.1
Start the grinder and wait until all the coffee beans are grinded
Once brew is complete set timer for 2 hours- when alarm sounds at 2 hours discard old coffee and make fresh batch
Place the dispenser on the serving tower
Iced Drip Coffee
Start out by weighting 250g of filter coffee beans
Set EK 43 grinder to desired number 7 as a starting point - grind size will vary depending on flavour needed- (finer stronger) (coarser weaker)
Place paper filter into basket
Ensure hopper gate is closed and add beans to hopper
Place the filter basket directly under the grinder
Start motor on EK grinder, place basket with filter paper under and release hopper gate to grind coffee dose into filter paper
Start the grinder and wait until all the coffee beans are grinded
Level ground coffee in basket and place into brewer
Weigh out 1.3kg of ice and add to washed out and clean coffee dispenser
Place washed out and clean 1 gallon coffee dispenser into position and start the brew process- button no.2
Ensure all ice has melted otherwise stir to break ice down
Once brew is complete set timer for 2 hours- when alarm sounds at 2 hours discard old coffee and make fresh batch
Place the dispenser on the serving tower
Prep sandwich station (E-Campus Link providing all guidelines)
Check up on expiration dates and mouldiness. Remember to register any expired ingredients in the waste feature on the List
Rinse chopping board and knife with soap and hot water and run it through the dishwasher
Chicken
Fill up chicken in the cooling grave + 1/3 canteen in the sandwich fridge following FIFO
Defrost chicken
Every time you remove a bag from the fridge, you replace it with a new bag from the freezer
Turkey
Fill up turkey in the cooling grave + canteen in the sandwich fridge following FIFO
Defrost turkey
Every time you remove a bag from the fridge, you replace it with a new bag from the freezer
Serrano
Fill up serrano in the cooling grave + 1 spare pack in sandwich fridge following FIFO
Jalapeños
Fill up Jalapeños in the cooling grave + 1/3 canteen in the sandwich fridge using FIFO
Open the Jalapeños can with the can opener, remove the water and fill up the 1/3 canteen with Jalapeños
Tabasco
Make sure there is a bottle of tabasco ready for the day
Sandwich Bread
Fill up sandwich bread if needed
Gluten Free Bread
Make sure there is enough defrosted gluten free bread for the entire day following ideal prep
Full setup of workstation
Chopping boards
Place two chopping boards in front of the sandwich canteens
Place one wet napkin beneath each of the chopping boards to make them stay in place
Avocado knife + breadknife + board scraper
Place all three essential tools on the chopping boards
Wrapping paper
Place wrapping paper next to the chopping boards
Napkins
Place a stack of napkins next to the chopping boards, above the wrapping paper
Hand towels or paperrolls
Place one pack of hand towels next to the napkins (or make sure the paper roll holder is full)
Gluten free equipment
Place gluten free equipment (chopping board + knife + bags) in the designated area
Sandwich grills
Make sure grills are turned on and set on the correct temperature (270°). Make sure they are clean from burnt bread. If not, clean the grills with a steel brush and steel scraper to remove leftover breadcrumbs
Sandwich bread
Place the bread next to the sandwich grills and make sure it is filled up
Sandwich prep canteens
Make sure sandwich prep canteens are filled up and placed in the correct order
The correct order is as following jalapeños closest to the sandwich grills
Rinse chopping boardand knife with soap and hot water and run it through the dishwasher
Red pickled onion
Ensure that there is enough red pickled onion for both the current day and the next day. If not, prep one batch following Follow prep manual procedures
Prepare one batch for the following day
Rinse chopping board and knife with soap and hot water and run it through the dishwasher
Salt & pepper
Place them in their designated place and make sure they are filled up
Sandwich box
Place the sandwiches boxes next to the wrapping paper
If you experience lack of space, place them at the to-go area
Prep salad station (E-Campuslink providing all guidelines)
Tongs and cups
Make sure all salad prep canteens contain the correct tongs/measure cups according to the measurement of each ingredient
Rinse the colander with soap and hot water and run it through the dishwasher
Napkins
If you are operating a separate salad station, the napkins should be placed next to the bowls & lids. If not, use the napkins from the sandwich station
Hand towels/paper roll
Place hand towels/paper roll holder next to the napkins
Forks + stickers
Place them next to the salad lids so all forks can be placed on the salad lids
Prep juice station (E-Campuslink providing all guidelines)
Rinse fruit and vegetables with water according to the Hygiene Manual
Check up on expiration dates and mouldiness. Remember to register any expired ingredients in the waste feature on the List
Rinse chopping board, colander and knife with soap and hot water and run it through the dishwasher
Apples
Make sure to clean and disinfect the sink before placing the apple basket in the sink
Remove any leftover dirt with 5 pieces of hand towels
Disinfect the bottom, sides and surfaces surrounding the sink with sanitiser and boiling water
If there are two half full baskets, fill them into one, and fill the empty basket with new apples
Fill up the empty apple basket -> place the basket in sink 3 -> rinse the apples thoroughly with cold water -> shake the basket to let the water run through -> place the newly filled basket furthest away from the centrifuge (FIFO)
Dates
Fill up directly from bag following FIFO
Cacao nibs
Fill up directly from bag following FIFO
Cacao powder
Fill up directly from bag following FIFO
Granola
Fill up directly from bag following FIFO
Beetroot powder
Fill up directly from bag following FIFO
Spirulina
Fill up directly from bag following FIFO
Hemp seeds
Fill up directly from bag following FIFO
Strawberries
Make sure the bar freezer is filled up with strawberries for the entire day or until the next shift-change
Fill up a large canteen with strawberries by pouring the strawberries straight out the bag
Acai
Make sure the bar freezer is filled up with acai for the entire day or until the next shift-change
Cashew coconut drink
Make sure the juice fridge is filled up with cashew coconut drink for the entire day or until the next shift-change
Vanilla milk
Make sure the juice fridge is filled up with vanilla milk for the entire day or until the next shift-change
Chocolate almond drink
Make sure juice fridge is filled up with chocolate almond drink for the entire day or until the next shift-change
Full setup of juice station
Chopping board
Place it below juice cooling grave
Fruit knife
Place it on top of chopping board
Oil
Place it next to blender stations
Blender stations
Place between the cooling grave and sink 2
Centrifuge
Make sure the centrifuge is placed correctly making space for both the spill can and the pulp bin
Pulp bin
Make sure there is a bag properly placed in the pulp bin
Make sure the pulp bin is placed directly under the pulp chute, so that all the pulp goes into the pulp bin
“Spill Can”
Place it directly beneath the centrifuge spout
Small & large juice cups
Place the cups behind the blender station and make sure they are stacked in the same height
Straws
Fill up the straw container and place it next to the cups
Juice lids
Fill up the lids andplace them next to the juice cups
Spoons
Place them next to the juice cups and make sure they are filled up
Hand towels or paper rolls
Place them next to the blender stations and make sure they are filled up
Centrifuge scraper
Place it next to the centrifuge. Store in a cup/container so it’s easy to grab when doing one rotation
Full setup of coffee station
Check up on the expiration dates on all milk/drinks
Check cleanliness of steam wand
Remove cup/milk pitcher with water from yesterdays close
If there is visible milk stain on the steam wand fill a purple cup with hot water and place steam wand inside for 5 minutes to soften old milk
Remove steam wand from water and wipe clean with cloth
Turn on the steam wand to let the water blow out
Leave the cloth on the espresso machine
Milk/drink/water
Whole milk
Skimmed milk
Oat drink
Almond drink
Cashew coconut drink
Sparkling water
Still water
Follow ideal prep for coffee fridge setup
Fill up appropriate amount of what you use in a day following FIFO
Coffee beans
Place 6 bags of coffee beans on the shelve at sink 3
Check if there is space for a bag of coffee beans in the hopper. If so, take off the lid and fill it up
Knock chute
Make sure the knock chute is in place
Make sure the bin bag is placed directly under the knock chute
If there is not enough space for a bin, tighten a bin bag in the countertop hole using the knock chute to keep the bin bag in place
Remember to place the bin bag neatly, so the bin bag isn’t visible
If you don’t have the cooled counter display, fill up nitro drinks in the coffee fridge according to ideal prep
Fill up appropriate amount of what you use in a day
Coffee cups
To-go cups
Place one row of each cup size on top of the espresso machine
Pink
Yellow
Purple
Grey
Porcelain cups
Place porcelain cups on top of the espresso machine, to keep the cups warm for our guest
4 x Pink
6 x Yellow
6 x Purple
6 x Grey
Saucers
Place six saucers of each size next to the espresso machine
Coffee lids
In case of heavy traffic in coffee to-go orders, place coffee lids at the coffee station to make it quick and convenient to package coffee orders
Dial in
Carry out a dial into ensure that our coffee lives up to our desired standards
Correct running time = 25-30 seconds
Correct espresso dose = 18g
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)
Set-up displays
Set-up counter display, coffee condiments and juice display
Counter display
Check up on expiration dates for all counter products according to the “shelf life” matrix in the counter products module
Non-cooled counter products
The products
Carrot cake
Chocolate brownie
Banana bread
Chocolate muffin
Blueberry muffin
How to setup display
Fill up according to the counter product module on e-campus
Cooled counter products
The products
Nitrodrinks
Raw squares
Hazelnut square
Blueberry & raspberry square
Passion & raspberry square
Raw snickers
How to setup display
Fill up according to the counter product module on e-campus
Packaged counter products
The products
Hazelnut bite
Cocoa bite
Power balls
GRØD
How to setup display
Fill up according to the counter product module on e-campus
Counter product boxes
Stickers
(App flyers)
(Napkins)
(Marking Pen)
(Shot Lids)
Coffee condiment
All to-go material should be placed on the designated coffee condiment area and be fully filled
Coffee lids
Small (4oz)
Medium (8oz)
Large (12/16oz)
Sugar
Coffee stirrers
Coffee sleeves
Sweetener
Honey
Fork
Spoon
This should be done at yesterday’s restock, but it’s extremely important to double check that it is fully filled
Juice display
Display rules
Display must be leanand shouldn’t contain any fruit or vegetables
Large + small bags
Staplers
Cup-holders
Counter product boxes
Stickers
(App flyers)
(Napkins)
(Marking Pen)
(Shot Lids)
Start music – Use music app and choose a playlist from category [1. Morning]
Make sure the store is presentable and well-functioning for opening
Change the bin used for prep
Sweep floor
Start from the bottom of the bar floor and firmly brush the whole floor towards the exit of the bar. Ask your fellow Juicers to move if needed to make space for you
Remove any cardboard and other form of trash
Golden check
Quickly clean all surfaces in the bar area with a cloth and a multipurpose spray
Unlock and open doors 5 minutes before opening time
Register Morning Procedures as done on Trail
Double check if all opening procedures listed in Trail have been carried out
Open Store (From store is open until 60 minutes before Lunch Rush begins)
Finish all remaining prep on the juice station
While prepping you cannot compromise any guest experience. If a guest enters the store, immediately stop prepping and welcome the guest with a smile
Control music
Choose [1. MORNING] playlist from music app
Ensure the volume and the chosen playlist is appropriate to the current mood and tempo in the store
Intimate dialogue
Focus on the guest experience and provide intimate dialogue – take your time and show interest in each guest entering the store
Ask if the guest had a good morning?
What are their plans for the day?
Show interest. We care for all our guests and want them to feel a personal connection to us
Increase guest experience
Bring the orders to the table / where they sit and do following
Repeat their name: “Here you go XX”
The order: “This is your XX”
Keep eye contact and deliver the order with a smile
Focus on product presentation
Following actions should always be in order, but at this time of the day we should put an extra care into ensuring that they are 100% on point
Latte art
Extra effort on making your best latte art in every single latte
Use porcelain cups
Ask the guest if they want the coffee in a porcelain cup and deliver it to their table
Clean napkin = Clean plate
Ensure to only handout clean napkins wrapped around the sandwiches
Blend time
Extra effort on ensuring correct blend time on beverages
Product recommendation
Make an extra effort to ensure all guests choose the right product according to their needs. Guide them through the menu and suggest your favourites
Inform guest about the nutritional perks of our products
Focus on up-selling morning friendly products
What
Breakfast bowls
GRØD
Vegan Shakes
Signature Juices
Coffee
Counter Products
How
Ask the guest if they have tried any of our morning friendly products
If YES: What did they think about it
If NO: Promote and encourage them into trying it
Why
More products in the morning = higher turnover = more juicers on shift
Morning rush
Focus on speed & quality
Remember to pace yourself - slow is smooth and smooth is fast
Maintain high product quality through the entire morning rush
Make sure you are making adjustments to the grind to maintain correct extraction times 25-30 sec
Remember to still take pride in serving coffee with latte art
Morning rush on coffee station
Keep your pace up making sure that the coffee orders get executed quickly
Remember to still put the extra care in the latte art
Morning rush on sandwich / salad station
Keep the lids on the sandwich station as we do not sell many sandwiches in the morning and want to keep the ingredients in the canteens cold. When making a sandwich, remove the lids on the needed ingredients and remember to place the lid back when done
Morning rush on juice station
Focus on juice quality. We should give our guests the best possible start of the day with an amazing tasting juice
Do one rotation (blender can + centrifuge sieve)
Clean centrifuge in between every 1-2 juice
Hygiene procedures
Wear gloves
Change gloves, wash hands, and sanitise when
Gloves are torn or worn for 1 hour
After using a cloth to clean
After picking something up from the floor
Maintain high cleaning standards in the bar during opening hours. The store can never look messy, and you need to keep a high level of cleaning on-the-go
What is cleaning on-the-go?
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 workstations are always presented well by using Cleaning-on-the-go. This procedure is performed after making every order and for example while you are waiting for the bread in the grill or the while a juice is blending
How to do cleaning-on-the-go on each workstation
Juice station
Start from sink 2 and working your way towards the centrifuge
Clean all surfaces with a hand towel or paper roll in a swiping motion slowly moving towards the centrifuge -> clean around the blender stations and around the centrifuge -> clean around apple basket and beneath the spill can essentially covering the whole countertop on the workstation
Salad / sandwich station
Take the sandwich scraper, and from one corner, scrape in snake motion applying enough pressure to scrape all pesto, breadcrumbs and other away from the chopping boards
Scrape the avocado and bread knives and gather crumbs into the bin
Grab some hand towels / paper roll and clean all surfaces quickly on the station
Start from the grill area and move towards the wrapping area
Coffee station
Flush all jugs with the pitcher rinser and place the jugs neatly on the top of the grate
Put back all milk in the fridge
Remove portafilters from group heads and knock out any old coffee and wipe basket clean
Flush the espresso machine group heads removing any coffee from the shower screens
Use a couple of hand towels/paper rolls and clean the drip tray grate
Grab a brush and remove all leftover coffee ground from the coffee grinder -> Brush it into the coffee station bin bag
Lastly grab a few hand towels / paper rolls and quickly clean all surfaces on the coffee station
Dishwashing area
Make sure to regularly run dirty equipment through the dishwasher, so it won’t stack and look messy
Customer Area, toilet, and Outdoor Area
What is cleaning on-the-go?
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 workstations are always presented well by using Cleaning-on-the-go. This procedure is performed after making every order and for example while you are waiting for the bread in the grill or the while a juice is blending
How to do cleaning-on-the-goon each workstation
Make sure to regularly tidy the customer area preferably every 30 minutes or more if necessary
Tidy Customer Area
Remove any trash and cups from tables
Clean tables with a cloth and multi-purpose cleaner
Place back furniture to their designated place
Puff up pillows
Keep the floor clean and tidy from trash
Sweep floor only if necessary
Refresh toilets
Check toilet paper
There should be enough for the rest of the day
Check hand towels
Open the hand towel holder and fill up a new pack of hand towels if less than 20% filled
Check soap
Open the soap holder and change the soap dispenser if less than 20% filled
Sweep toilet floor
Remove all toilet paper or trash from the floor
Wipe off surfaces with a sanitiser and a cloth starting with door handle/knob -> tap -> sink area -> toilet – it is important to finish off with the toilet, so you don’t contaminate other parts of the restroom with the toilet cloth
Tidy Outdoor Area
Clean tables with a cloth if dirty
Remove trash from the ground
Place back furniture to its designated place
Ensure correct placement of parasol and plants
Open trail (daily task app)
Cleaning task
Fetch all needed equipment to execute the cleaning tasks
Cleaning tools
Cloth
Glass spray
Disinfectant spray
Multipurpose spray
Broom
Dustpan
Mop + scrubber
Sponge
Scotch pad
Nail brush
Trail cleaning tasks
Never let a cleaning task compromise the guest experience
Cleaning is important, but our guest will always be our main priority, which means that we must give them attention from the moment they enter the store
How to log-in & check daily tasks
Type in store account and password
Under “Complete tasks” view the list of daily cleaning tasks
How to execute the cleaning tasks in Joe & The Juice - all guides and information is to be found under each cleaning task - Hygiene Module
Clean bar bins
Clean bar filters
Clean bar fridges
Deep clean stockroom & stockroom fridges
Clean bar front
Clean lamps (+ wires) in bar
Clean lamps (+ wires) in customer area
Clean wooden panels
Clean dishwasher
Clean floor panels inside the bar
Clean fruit baskets
Clean ice machine
Clean inside the cabinets
Clean menu
Clean transport wagons
Clean trash cans in customer area
Clean walls and pictures in customer area
Clean walls inside bar
Dust off ceilings inside bar (+ wooden ceiling)
Deep clean customer toilet + mirrors
Clean employee toilet + mirrors
Clean windowsills
Clean employee lockers
Clean joe sign in customer area
Deep clean outdoor seating
Clean cleaning tools
Deep clean furniture in customer area
Clean cloth bin
Clean filters in stockroom
Deep clean espresso machine
Clean drains
Shift Manager responsibility
*If the SM isn’t present in the store, the BM will cover the responsibility
The SM will follow upon the execution of all cleaning tasks carried out in the morning hours
The SM will follow upon the general cleanliness of the store including closing procedures and cleaning-on-the-go
The SM will instruct and guide the relevant people in how to get appropriate cleaning abilities if cleaning standards aren’t met
Bar Manager responsibility
*If the BM isn’t present in the store, the SM will cover the responsibility
The BM will follow upon the opening procedures
Is the prep done according to Ideal Prep and done at the right time?
General look of the store
Are all displays neat and tidy?
Does the stockroom look clean and tidy?
Are the opening juicers following all morning procedures to perfection?
Are the morning team capable of having intimate dialogue with the guests and are they able to deliver high quality products following IMS?
The BM will observe and plan appropriate training to reach the company standards
Before Lunch Rush (60 min before lunch rush usually begins)
Refresh all work stations and prepare for rush. We need to be 100% prepared on all workstations to execute the rush to perfection
Juice station
Refill all canteens using FIFO
Take up the canteen from the cooling grave -> put in a new clean canteen -> fill up the canteen with prep -> place the oldest prep on top
Fill oil + elderflower
Make sure there is enough prepped elderflower (following prep manual) for the rush
Make sure the oil bottle is filled up
Fill apples
Make sure to clean and disinfect the sink before placing the apple basket in the sink
Remove any leftover dirt with 5 pieces of hand towels
Disinfect the bottom, sides and surfaces surrounding the sink with sanitiser and boiling water
If there are two half full baskets, fill them into one, and fill the empty basket with new apples
Fill up the empty apple basket -> place the basket in sink 3 -> rinse the apples thoroughly with cold water -> shake the basket to let the water run through -> place the newly filled basket furthest away from the centrifuge (FIFO)
Check and re-fill cups, straws, and lids
Refill cups so all rows are evenly stacked
Straw container should as a minimum be 75% filled
Lid holder should as a minimum be 90% filled
Refresh all surfaces
Wipe off the countertop on the juice station with a wet cloth and a multipurpose spray until it is thoroughly clean
Send out area
Lift straws and lids and clean countertop with wet cloth
Sink area
Remove any dirt in the sink using a 5x hand towels
Clean the countertop and tap with a wet cloth and multipurpose spray
Blender stations
Clean on the front, back and sides of the blender stations. Lift the blender stations and clean beneath them with a wet cloth and multipurpose spray
Around the cooling grave
Lift the chopping board and clean the countertop around the canteens in the cooling grave
Below spill can, apple baskets and pulp bin
Lift all three items one at a time wiping off the countertop with a wet cloth a multipurpose spray until it is thoroughly clean
Wipe off all touch points with a cloth and sanitiser
Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the handles and taps
Sandwich station
Refill all canteens using FIFO
Take up the canteen from the cooling grave -> put in a new clean canteen -> fill up the canteen with prep -> place the oldest prep on top
Refill napkins and wrapping paper using FIFO
Scrape chopping boards
Take the sandwich scraper, and from one corner, scrape in snake motion applying enough pressure to scrape all pesto, breadcrumbs and other away from the chopping boards
Refresh all surfaces
Wipe off the countertop on the sandwich station with a wet cloth and a multipurpose spray until it is thoroughly clean
Sandwich grills and sandwich bread
Lift the sandwich grills and sandwich bread. Clean below and around the grills wiping off the countertop
Around the cooling grave
Lift the chopping boards and clean the countertop around the canteens in the cooling grave
Wrapping paper, napkins, and remaining sandwich equipment
Lift wrapping paper, napkins and remaining equipment above the cooling grave and clean the countertop
Wipe off all touch points with a cloth and sanitiser
Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the handles and taps
Refill bread
Stack 1-2 sandwich box on top of each other following FIFO
Salad station
Refill all canteens using FIFO
Take up the canteen from the cooling grave -> put in a new clean canteen -> fill up the canteen with prep -> place the oldest prep on top
Refresh all surfaces
Wipe off the countertop on the salad station with a wet cloth and a multipurpose spray until it is thoroughly clean
Bowls, lids, and remaining salad equipment
Lift bowls, lids, and remaining equipment above the cooling grave and clean the countertop
Around the cooling grave
Lift the chopping boards and clean the countertop around the canteens in the cooling grave
Wipe off all touch points with a cloth and sanitiser
Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the handles and taps
Coffee station
Neatly arrange all porcelain and to-go cups
Check milk
Fill up whole milk using FIFO, semi-skimmed milk, oat drink, almond drink, coconut cashew drink
Check water & nitro drinks
Fill up sparkling and still water, nitro oat latte and nitro cold brew using FIFO
Refill coffee beans
Fill grinder hopper with beans if needed
Refresh all surfaces
First, use the brush to remove all coffee ground on the coffee grinder. Brush it into the bin bag on the workstation
Wipe off the countertop on the coffee station with a wet cloth and a multipurpose spray until it is thoroughly clean
Milk pitcher rinser
Clean around the pitcher rinser
Clean the grate on the pitcher rinser
Espresso machine, drip tray grate, and cover
Clean under and the sides of the espresso machine
Clean the grate and cover of the espresso machine
Grinder and knock chute
Clean around the knock chute
Clean under and the sides of the grinder
Wipe off all touch points with a cloth and sanitiser
Spray sanitiser onto a cloth then wipe clean facades and surfaces of the coffee station and equipment. Pay extra attention towards the handles and taps
Till area and send out area
Refresh all surfaces
Refresh all surfaces
Wipe off the countertop on the till area and send out area with a wet cloth and a multipurpose spray until it is thoroughly clean
Wipe off all touch points with a cloth and sanitiser
Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the iPad screens and the card terminal displays
Refresh to-go area
Refill to-go bags
Refill 2-cup holder and 4-cup holders
Fill up gloves
Check all bar bins
Change the trash bins if they are more than 20% filled
Remove the bin bag and tie a tight knot before placing it to the designated trash container or cage
To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
Clean dishwashing area
Make sure all equipment on the dishwasher station have been run through the dishwashing machine
Make sure to place all clean equipment back to their designated place
Canteens, lids, elderflower bottles, etc.
Counter products
Re-fill the whole counter products display
*Change to lunch rush counter products if applicable
Sweep bar floor
Start from the end of the bar floor and firmly brush the whole floor towards the exit of the bar
Use a broom and a dustpan to collect all dirt from the floor
Empty the dustpan into a trash bin
Ask your fellow Juicers to move if needed to make space
Customer area & toilet
Clean tables with a cloth and sanitiser
Change the trash bins if they are more than 25% filled
Remove the bin bag and tie a tight knot before placing it to the designated trash container or cage
To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly plac eit neatly around the edge of the bin
Cushions/pillows
Puff up pillows so they look fresh
Place cushions neatly in their designated place
Arrangement of furniture
Place all furniture back to its designated place
Place chairs under the tables so the table covers 50% of the chair
Floor
Pick up any trash visible on the floor
Sweep floor if needed
Start from the entrance of the customer area and firmly brush the floor moving towards the bar area
Refresh toilets
Check toilet paper
There should be enough for the rest of the day
Check hand towels
Open the hand towel holder and fill up a new pack of hand towels if less than 20% filled
Check soap
Open the soap holder and change the soap dispenser if less than 20% filled
Sweep toilet floor
Remove all toilet paper or trash from the floor
Wipe off surfaces with a sanitiser and a cloth starting with door handle/knob -> tap -> sink area -> toilet – it is important to finish off with the toilet, so you don’t contaminate other parts of the restroom with the toilet cloth
Outdoor Area
Clean all tables with a wet cloth and multipurpose spray
Arrange tables and chairs making sure all furniture is placed at its designated place
Remove any trash from the ground
Change the trashcan if it is more than 50% filled
(High delivery TO stores) prepare to-go bags for lunch rush following ideal prep
Prepare large bags by placing a 4-cup holder and an app flyer inside the bag
Prepare small bags by placing a 2-cup holder and an app flyer inside the bag
Prepare sandwich boxes by folding one end of the box
Take breaks
Ensure that preferably all Juicers have taken their break before lunch rush begins
MID DAY
Rush Period (From lunch rush begins)
Change to suitable playlists for this period of the day
Choose [2. RUSH] playlist from music app
Ensure the volume and the chosen playlist is appropriate to the current mood and tempo in the store
Ensure the List on the sandwich station iPad is open
To prepare for when the lunch rush begins, we should have the list open and make sure it works and is connected as "Secondary List"
Follow principles of Team Positioning and XonShift
Team Positioning
We need to optimise the team on shift by assigning the best-suited Juicers to each workstation based on their abilities and strengths BTC during a rush period
The Bar Manager is responsible for setting the team positioning in the best possible way
Follow XonShift procedures
The Bar Manager or person in charge must delegate roles for the entire team following XonShift. In that way, each Juicer knows their delegated role throughout the rush period
Senior employees are in charge of covering Send Out & Till Station
BM (or most experienced Juicer) in charge of the Send Out role
SM (or second most experienced Juicer) in charge of Till Station
Make all guests feel welcomed by greeting them the moment they enter the store
The Direction
Direct guest to their table by kindly informing them that we will call their name when the order is ready. This will make the store look less busy. Also kindly inform the guest about the expected waiting time if the store is busier than usual
XonTill Activation
Activate 2on2tills when there are 3 or more in queue
We always want to take orders as fast as possible. To do so, we activate 2on2tills to kill the queue (KTQ). The faster we kill the queue and take orders, the faster we can kill the List and get the orders done
If we do not activate 2on2tills and kill the queue, guests will less likely visit the store as we seem too busy to hand out orders in a reasonable time frame
Take the opportunity to convert in-store guests to the App
Inform the guests about the App and the benefits of using it (pre-order), encouraging them into getting started on the App journey
Encourage up-sales
Encourage our guests to choose large beverages
When guests are ordering a juice, ask if it’s a large juice. Recommend and inspire our guest to choose our signature juices or vegan shakes
Encourage our guests to choose extra ingredients/toppings
Ask guests if they want an extra ingredient in their juice. If the guest is ill, they’ll need extra vitamins, if it’s summer they might want a fresher juice. Recommend and inspire our guests with your own favourite combinations
Ask guests if they want extra topping in their sandwich. This can give a whole new experience to our sandwich universe, and they might find a new favourite by experimenting. Recommend and inspire our guests with your own favourite combinations
Encourage our guests to purchase a counter product
Ask if our guests want a sweet or healthy snack to their coffee as a dessert or a quick snack on the go
Encourage our guests to purchase a salad
Ask our guests if they want an alternative to our sandwich. A healthy tasting salad that’s also very filling
Full circle sales
Encourage the guests to choose the full circle in our product universe: 1x juice + 1x sandwich + 1x coffee. This should never be done in a pushy way. We want to sell the full circle because we know they complement each other well. If they don’t want to, we completely accept that
High degree of self-activation
There is always something to do – help the team!
When there are no orders to make, it’s important not to stand still. We must prepare for the next rush. Sometimes it’s only a matter of minutes before the next rush begins
Clean bar surfaces
Wipe off all touch points with a cloth and sanitiser. Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the handles and taps
Maintain Customer Area & Outdoor Area
Remove any trash and cups from the tables
Clean tables with a cloth and sanitiser
Place back furniture to their designated place
Puff up pillows
Keep the floor clean and tidy from trash
Sweep floor only if necessary
Check all bar bins
Change the trash bins if they are more than 20% filled
Remove the bin bag and tie a tight knot before placing it to the designated trash container or cage
To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
Dishwashing area
Run as much equipment through dishwasher as possible to keep the dishwashing area tidy. Remember that this area is visible for our guests. Having a messy dishwashing area will create the perception that we do not have high cleaning standards
Fill up stations
Refill all canteens using FIFO
Take up the canteen from the cooling grave -> put in a new clean canteen -> fill up the canteen with prep -> place the oldest prep on top
Sweep bar floor
Sweep the floor in bar area every hour during the rush or more if extraordinary dirty or something is dropped on the floor
Start from the end of the bar floor and firmly brush the whole floor towards the exit of the bar
Use a broom and a dustpan to collect all dirt from the floor
Empty the dustpan into a trash bin
Ask your fellow Juicers to move if needed to make space
Importance of self-activation
To ensure the best possible workflow and look of the bar, it is necessary to self-activate and keep up the high standards we have to our self and our guests
How to ensure self-activation
Good work ethics ensure self-activation. It’s the Bar Manager’s job to underline the importance of self-activation by motivating and delegating tasks to the team to prepare for the next rush
Strong Brand Behaviour
Ambience
The team should be energetic and positive while doing their job. This will enhance the team spirit, product speed and automatically affect the guest experience through good vibes behind the counter. All guests should experience the joe vibe and sense that we enjoy building a great culture
Till handling
Everyone should feel welcomed - especially our most loyal guests. Following principles should be practiced daily
Remember the name of our loyal guests
Give compliments to our guests
Show interest towards our guests - ask them how their day has been creating intimate conversations to make them feel home
Don’t make them feel like they are being served as customers. Instead, be open and inviting, giving the guests our full attention – just like we would do at a Saturday Night Dinner inviting guests to your own house
Great communication behind the bar
Even out the stations
Communicate with each other in order to balance the stations. No workstation should be multiple orders ahead. The different workstations should be in sync meaning that orders should be done almost simultaneously. If not, support the Juicer on the station where a higher speed is needed
Making correct orders
Juicers at each workstation should communicate about what products they are making to ensure they will be matched with the correct order. In that way, no products will be handed out to the wrong guest
If wrong products are handed out to a guest, we should immediately make a new product (before any other product) and hand it out to the guest
Maintain speed and product quality – do not compromise on product quality
Correct IMS (Ingredients– Measurement – Sequence)
Ingredients
Remember the recipe of all products. You should never be in a situation where you must look at the menu
Measurement
Always follow the Product Manual and add the right amount of ingredients in each product
Sequence
Always follow the correct sequence of making a product
Product making following the List
At each work station the product making should be made according to the sequence of products visible on the List. In that way, the Juicer responsible of packaging and send out can easily identify what each product is
Juice station quality
“One Rotation” on centrifuge
Clean the centrifuge sieve doing one rotation with the centrifuge scraper between every 1-2 juices
Flush centrifuge
Flush 24oz of water through the centrifuge before and after making a Shot
Flush 24oz of water through the centrifuge when making a juice with a new base (apple/carrot/cucumber)
“One Rotation” on blender cans
After making a vegan shake ensure to repeat One Rotation 2-3 rotations to ensure the blender cans are properly clean for the next beverage to be made
Sandwich station quality
No burnt breads
We do not send out any sandwiches that are burned. Keep an eye on the bread - discard and waste any bread that doesn’t live up to the standards
Snake pesto (15 swings)
Make sure the pesto is covered on both side of the sandwich bread by making 15 swings of pesto on each side
Proper placement of ingredients
Place all ingredients lean and diagonally on the sandwich so every bite is the same
Sandwich Wrapping
Wrap Tight
Make sure to wrap every sandwich neat and tight so all ingredients stay in place
Clean napkin
The napkin around the sandwich should be clean and without any stains. It is the guest’s plate
Maintain hygiene Procedures
Wear gloves
Change gloves, wash hands, and sanitise when
Gloves are torn or worn for 1 hour
After using a cloth to clean
After picking something up from the floor
Correct Waiting Time (CWT)
Tap out orders on the List as soon as it is done
It is NOT allowed to tap out orders before they are done as this will create blurred optics
App Orders – Create convenience for tech guests
Pre-order (Joe App)
Ensure the List is always connected, so we can receive the Pre-orders
Place all pre-orders on the App Pick Up shelf to create a high level of convenience for our app users
Ingredients out of stock: Remember to mark ingredients as “out of stock” on the List
Pre-order (Joe App)
Place all 3rd-party delivery order on the App Pick Up shelf so the couriers can easily identify the bag
Ensure the order receipts are facing outwards and easy to read for the couriers
Ensure the courier receives the whole order if more than one bag is necessary
Ensure the correct courier receives the correct bag
Maintain neat dishwashing area
Run as much equipment through dishwasher as possible to keep the dishwashing area tidy. Remember that this area is visible for our guests. Having a messy dishwashing area will create the perception that we do not have high cleaning standards
Maintain Customer Area & Outdoor Area
Till Juicer is having the overview of the customer area. Delegate cleaning of the customer area every 15th minute
Customer Area
Clean tables with a cloth and sanitiser
Change the trash bins if they are more than 20% filled
Remove the bin bag and tie a tight knot before placing it to the designated trash container or cage
To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
Cushions/pillows
Puff up pillows so they look fresh
Place cushions neatly in their designated place
Arrangement of furniture
Place all furniture back to its designated place
Place chairs under the tables so the table covers 50% of the chair
Floor
Pick up any trash visible on the floor
Sweep floor if needed
Start from the entrance of the customer area and firmly brush the floor moving towards the bar area
Refresh toilets
Check toilet paper
There should be enough for the rest of the day
Check hand towels
Open the hand towel holder and fill up a new pack of hand towels if less than 20% filled
Check soap
Open the soap holder and change the soap dispenser if less than 20% filled
Sweep toilet floor
Remove all toilet paper or trash from the floor
Wipe off surfaces with a sanitiser and a cloth starting with door handle/knob -> tap -> sink area -> toilet – it is important to finish off with the toilet, so you don’t contaminate other parts of the restroom with the toilet cloth
Outdoor Area
Clean all tables with a wet cloth and multipurpose spray
Arrange tables and chairs making sure all furniture is placed at its designated place
Remove any trash from the ground
Change the trashcan if it is more than 50% filled
Shift Manager responsibility
Control the till and delegate cleaning of customer area to colleagues when needed
Bar Manager responsibility
The BM should "control the show" and have the full overview of the rush execution
The BM should cover the send out position and change team positioning accordingly to ensure correct flow and tempo on all workstations
The BM is in charge of delegating minor tasks to ensure the rush gets executed in the best possible way
Shift-Change (From end of lunch rush)
Clean all knives and chopping boards
Scrape all chopping boards
Take knives and chopping boards to sink no. 3
Brush knives and chopping boards with hot water and soap
Run chopping boards through dishwasher
Clean surface underneath chopping boards
Place back clean chopping boards and knives
Refresh sandwich station
Fill-up canteens using FIFO
Take the canteen up from the cooling grave -> Put in a new clean canteen -> Fill up the fresh prep into the new clean canteen -> fill the old prep on top
Fill up sandwich bread using FIFO
Double check if there are enough prepped ingredients
If there isn’t enough prep for the rest of the day, prepare the needed ingredients and inform BM of the lacking prep
It is either caused by opening Juicers not prepping enough or by an inaccurate ideal prep
Clean sandwich grills
Use steel brush and steel scraper to brush away all burned bread from the inside of the sandwich grills
Clean station
Clean all facades and surfaces with a cloth and multipurpose cleaner
Wipe off the countertop on the sandwich station with a wet cloth and a multipurpose spray until it is thoroughly clean
Sandwich grills and sandwich bread
Lift the sandwich grills and sandwich bread. Clean below and around the grills wiping off the countertop
Around the cooling grave
Lift the chopping boards and clean the countertop around the canteens in the cooling grave
Wrapping paper, napkins, and remaining sandwich equipment
Lift wrapping paper, napkins and remaining equipment above the cooling grave and clean the countertop
Wipe off all touch points with a cloth and sanitiser
Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the handles
Fridge/freezer handles
Cabinet handles
Sandwich grill handles
Refill all necessary equipment on the station
Napkins
Wax paper
Hand towels/paper roll
Sandwich boxes
Salt and pepper grinder
Refresh Juice station
Fill-up canteens using FIFO
Take the canteen up from the cooling grave -> Put in a new clean canteen -> Fill up the fresh prep into the new clean canteen -> fill the old prep on top
Double check if there are enough prepped ingredients
If there isn’t enough prep for the rest of the day, prepare the needed ingredients and inform BM of the lacking prep
It is either caused by opening Juicers not prepping enough or by an inaccurate ideal prep
Clean station
Refresh all surfaces
Wipe off the countertop on the juice station with a wet cloth and a multipurpose spray until it is thoroughly clean
Send out area
Lift straws and lids and clean countertop with wet cloth
Sink area
Remove any dirt in the sink using a 5x hand towels
Clean the countertop and tap with a wet cloth and multipurpose spray
Blender stations
Clean on the front, back and sides of the blender stations. Lift the blender stations and clean beneath them with a wet cloth and multipurpose spray
Around the cooling grave
Lift the chopping board and clean the countertop around the canteens in the cooling grave
Below spill can, apple baskets and pulp bin
Lift all three items one at a time wiping off the countertop with a wet cloth a multipurpose spray until it is thoroughly clean
Centrifuge
Wipe off the sides and handle of the centrifuge
Wipe off all touch points with a cloth and sanitiser
Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the handles
Fridge/freezer handles
Cabinet handles
Centrifuge handle
Blender station display
Sink tap
Fill apples
Make sure to clean and disinfect the sink before placing the apple basket in the sink
Remove any leftover dirt with 5 pieces of hand towels
Disinfect the bottom, sides and surfaces surrounding the sink with sanitiser and boiling water
If there are two half full baskets, fill them into one, and fill the empty basket with new apples
Fill up the empty apple basket -> place the basket in sink 3 -> rinse the apples thoroughly with cold water -> shake the basket to let the water run through -> place the newly filled basket furthest away from the centrifuge (FIFO)
Change the pulp bin
Tie a knot and gently pull out the bin bag
Put in new bin bag
Make sure the bin bag is properly placed into the pulp bucket nice and tight
Make sure the pulp bucket is placed directly under the pulp chute of the centrifuge, so that all the pulp goes into the pulp bin
Refill elderflower
Make sure there is enough prepped elderflower (following prep manual) for the rest of the day
Refill oil
Make sure the oil bottle is filled up
Refill juice send out area
Small & large juice cups
Fill up cups and make sure they are stacked in the same height
Straws
Fill up straw container and place it next to cups
Juice lids
Fill up large and small juice lids
Hand towels/paper rolls
Fill up hand towels/paper rolls
Refresh coffee station
Refill coffee beans
Fill up the grinder hopper with beans if needed
Refill milk
Fill up milk fridge using FIFO (whole milk, semi-skimmed milk, oat drink, almond drink, coconut cashew drink)
Clean Portafilters and Coffee Groups with a backflush
Take out the Portafilter
Takeout the portafilter
Place portafilter back in group head press spiral button and jiggle back and forth from left to right to remove any loose grind from the group head
Press spiral button to stop the water
Lock portafilter in group head
Backflush by pressing the spiral button on the espresso machine
Stop the water by pressing the Spiral button
Let the water run for 10 seconds and press spiral button again to stop
Wait 10 seconds then repeat 3 times
Repeat on each group
Detach the portafilter and let the water run for 5 seconds
Stop the water by pressing the Spiral button
Remove the blind basket
Clean basket and portafilter under hot water
Wipe clean with a dry paper towel
Place baskets back into portafilters and place into the group heads
Coffee cups
Fill up coffee to-go cups
Make sure there is one row of each cup size
Pink cups
Yellow cups
Purple cups
Grey cups
Neatly arrange all porcelain and to-go cups
Clean station
Refresh all surfaces
First, use the brush to remove all coffee grind on the coffee grinder. Brush it into the bin bag on the workstation
Wipe off the countertop on the coffee station with a wet cloth and a multipurpose spray until it is thoroughly clean
Milk pitcher rinser and grate
Clean around the milk pitcher rinser
Clean the grate on the milk pitcher rinser
Espresso machine, drip tray grate, and cover
Clean under and the sides of the espresso machine
Clean the grate and cover of the espresso machine
Grinder and knock chute
Clean around the knock chute
Clean under and the sides of the grinder
Wipe off all touch points with a cloth and sanitiser
Spray sanitiser onto a cloth then wipe clean facades and surfaces of the coffee station and equipment. Pay extra attention towards the handles and taps
Fridge handles
Steamer wand handle
Pour 16 ounce of boiling water through the can flusher drain
Refresh salad station
Fill-up canteens using FIFO
Take the canteen up from the cooling grave -> put in new clean canteen -> fill up the fresh prep into the new clean canteen -> fill the old prep on top
Double check if there are enough prepped ingredients
Prep extra if needed. The prep needs to cover the rest of the day
Clean station
Refresh all surfaces
Wipe off the countertop on the salad station with a wet cloth and a multipurpose spray until it is thoroughly clean
Bowls, lids, and remaining salad equipment
Lift bowls, lids, and remaining equipment above the cooling grave and clean the countertop
Around the cooling grave
Lift the chopping boards and clean the countertop around the canteens in the cooling grave
Wipe off all touch points with a cloth and sanitiser
Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the handles
Fridge handles
Cabinet handles
Refresh till area and send out area
Clean and refresh station
Refresh all surfaces
Wipe off the countertop on the coffee station with a wet cloth and a multipurpose spray until it is thoroughly clean
Wipe off all touch points with a cloth and sanitiser
Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the iPad screens and the card terminal displays
Refresh to-go area
Refill to-go bags
Refill 2-cup holderand 4-cup holders
Refresh Outdoor Area
Clean all tables with a wet cloth and multipurpose spray
Arrange tables and chairs making sure all furniture is placed at its designated place
Remove any trash from the ground
Change the trashcan if it is more than 50% filled
Refresh Customer Area
Sweep the floor
Start from the end of the customer area floor and firmly brush the whole floor towards the exit of the customer area
Use a broom and a dustpan to collect all dirt from the floor
Empty the dustpan into a trash bin
Clean all tables
Clean all tables and chairs with a wet cloth and multipurpose cleaner
Empty all trashcans
Change the trash bin if it is more than 20% filled
Take out the bin bag and tie a tight knot before placing it to designated trash container or cage
To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
Arrange all furniture
Put all furniture back to its designated place
Place all chairs neatly at the tables
Puff all pillows making it nice and welcoming
Refresh coffee condiment
All coffee condiment material should be refilled and look 100% lean and tidy
Open the hand towel holder and fill up a new pack of hand towels
Refill soap
Open the soap holder and fill up a new soap
Sweep toilet floor
Start from the end of the toilet floor and firmly brush the whole floor towards the exit of the toilet
Use a broom and a dustpan to collect all dirt from the floor
Empty the dustpan into a trash bin
Wipe off surfaces
Wipe off all surfaces with a cloth and a multipurpose spray, starting with door handle/knob -> tap -> sink area -> toilet – it is important to finish off with the toilet, so you don’t contaminate other parts of the restroom with the toilet cloth
Disinfect touch points with a sanitiser and a cloth
Tap
Sink area
Toilet
Door handle
Toilet flush button
Check defrosted meat
Double check that the procedures for defrosting meat have been followed
Defrost more if needed
Refresh remaining parts of the bar area
Sweep bar floor
Start from the end of the bar floor and firmly brush the whole floor towards the exit of the bar
Use a broom and a dustpan to collect all dirt from the floor
Empty the dustpan into a trash bin
Ask your fellow Juicers to move if needed to make space
Sweep bar floor
Change the trash bin if it is more than 20% filled
Take out the bin bag and tie a tight knot before placing it to designated trash container or cage
To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
Change cloths and fill 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
Fill up gloves for the rest of the day
Clean dishwashing area
Make sure all equipment on the dishwasher station have been run through the dishwashing machine
Make sure to place all clean equipment back to their designated place
Canteens, lids, elderflower bottles, etc.
Clean and tidy sink and dishwashing area
Make a smooth handover
Inform team about the day and current status of the bar
Inform about any obstacles throughout the day
Missing ingredients
Missing prep
Late deliveries
Remaining cleaning tasks due to be completed
Take out trash
Collect all cardboard and bin bags
Move all trash to their designated trash container
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 floor
Start from the end of the stockroom floor and firmly brush the whole floor towards the exit of the stockroom
Use a broom and a dustpan to collect all dirt from the floor
Empty the dustpan into a trash bin
Afternoon Traffic (From lunch rush is over until 2 hours before the store closes)
Control music
Choose [3. Afternoon] playlist from the music app
Ensure the volume is appropriate to the current mood of the store
Intimate dialogue
As this period of the day is less busy and hectic, we should put an extra focus on letting all guests feel special and welcome
Ask if the guest had a good day?
What are their plans for the rest of the day?
Show interest. We care for all our guests and want them to feel a personal connection to us
Increase guest experience
Bring the orders to the table / where they sit and do following
Repeat their name: “Here you go XX”
The order: “This is your XX”
Keep eye contact and deliver the order with a smile
Focus on product presentation
Following actions should always be in order, but at this time of the day we should put an extra care into ensuring that they are 100% on point
Latte art
Extra effort on making your best latte art in every single latte
Use porcelain cups
Ask the guest if they want the coffee in a porcelain cup and deliver it to their table
Clean napkin = Clean plate
Ensure to only handout clean napkins wrapped around the sandwiches
Blend time
Extra effort on ensuring correct blend time on beverages
Do product recommendations
Make an extra effort to ensure all guests choose the right product according to their needs. Guide them through the menu and suggest your favourites
Ensure a nice-looking Counter Products
Refresh the display regularly and ensure all Counter Products are displayed neat and welcoming
Encourage guests to purchase Counter Products
Our afternoon guests are usually keener to purchase a Counter Product as they need something to keep them going until dinner. Inform the guests of our different counter products and especially ask coffee guests if they want something sweet to their coffee?
Convert in-store guests on the app
Use the time wisely and kindly ask if our guests are using the app? If not, explain the perks of using the app and how the pre-order function especially can be useful when ordering over lunch time
Juicer breaks for the evening team
When lunch rush and shift change is done, the employees who met in at the lunch rush should take their daily break
Practice JQ Grad skillsets
Practice the skills making each Juicer more competent at following
Flair
Latte art
Guest Engagement
App Conversions / App universe
Product speed
Cleaning knowledge
Joe History
Mastering the above points are the foundation of being a skilled Juicer. The afternoon is a good way to practice these skills if there is a small break of orders. Help fellow employees in getting more skilled at each of the above points
Downtime Dummy List
If you experience a break in orders and you feel competent in the JQ Grad skills, go through following points to ensure a well-functioning store
Recap product making modules with new Juicers to let them master product making on each workstation
BM to identify and delegate tasks that can optimise the overall performance of the store
Check up on the daily cleaning tasks. Have they all been executed correctly according to the Trail procedures?
Look at the bar from the guest’s perspective. Is there anything that could be optimised?
Placement of counter products
Furniture in customer area
Are the magazines/newspapers up to date
Is there anything that could be optimised in the bar area?
Cabinet and fridge structure
How do we store good and items in the cabinets and fridges in the most optimal way?
Extra cleaning
Identify cleaning tasks that aren’t a part of Trail
Check following areas
All surfaces of the stores that you normally do not pay attention to
Behind benches/couches
Below cushions
Ceiling and corners
Air vent filters and pipes
Stockroom fridge filters (on top of the fridge)
Coffee condiment container
Counter product tray
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
Maintain clean-on-the-go standards through whole afternoon
Sandwich/salad station clean-on-the-go
Scrape chopping boards
Take the sandwich scraper, and from one corner, scrape in snake motion applying enough pressure to scrape all pesto, breadcrumbs and other away from the chopping boards
Scrape sandwich grills if any bread burns
Take designated steel brush for grill, and remove all burnt sandwich crumbs
Clean all surfaces with paper rolls / hand towels
Wipe with a clean piece of paper roll/hand towel from one end of the station to the other, removing all breadcrumbs, leftover sandwich ingredient and stains from the countertop
Juice station clean-on-the-go
Start from sink 2 and work your way towards the centrifuge
Clean all surfaces with a hand towel or paper roll in a swiping motion slowly moving towards the centrifuge -> clean around the blender stations and around the centrifuge -> clean around apple basket and beneath the spill can essentially covering the whole countertop on the workstation
Coffee station clean-on-the-go
Milk pitcher rinser area
Wipe of the area around the milk pitcher rinser using paper rolls
Milk pitchers
Ensure to clean pitchers thoroughly when changing milk base
Coffee grinder area
Brush away coffee ground with a brush or paper roll
Espresso machine drip tray grate
Clean the drip tray grate with paper rolls so no coffee is visible
Steamer wand
Wipe the steam wand thoroughly with the designated damp cloth in between all milk being steamed
Clean all surfaces
Wipe off surfaces with a piece of paper roll/hand towel from one end of the station to the other, removing all water, milk, ground coffee and stains from the countertop
Maintain Customer Area, Toilets, and Outdoor Area
Clean and organise the Customer Area every 15th minute
Customer Area
Clean tables with a cloth and sanitiser
Change the trash bins if they are more than 20% filled
Remove the bin bag and tie a tight knot before placing it to the designated trash container or cage
To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
Cushions/pillows
Puff up pillows so they look fresh
Place cushions neatly in their designated place
Arrangement of furniture
Place all furniture back to its designated place
Place chairs under the tables so the table covers 50% of the chair
Floor
Pick up any trash visible on the floor
Sweep floor if needed
Start from the entrance of the customer area and firmly brush the floor moving towards the bar area
Refresh toilets
Check toilet paper
There should be enough for the rest of the day
Check hand towels
Open the hand towel holder and fill up a new pack of hand towels if less than 20% filled
Check soap
Open the soap holder and change the soap dispenser if less than 20% filled
Sweep toilet floor
Remove all toilet paper or trash from the floor
Wipe off surfaces with a sanitiser and a cloth starting with door handle/knob -> tap -> sink area -> toilet – it is important to finish off with the toilet, so you don’t contaminate other parts of the restroom with the toilet cloth
Outdoor Area
Clean all tables with a wet cloth and multipurpose spray
Arrange tables and chairs making sure all furniture is placed at its designated place
Remove any trash from the ground
Change the trashcan if it is more than 50% filled
Carry out 2nd shift-change – If another shift change is incorporated in DWCF
Follow shift-change procedures
Carry out evening temperature check
Use the pyrometer to check the temperatures of all fridges and freezers in the store. Follow the guidelines in the Hygiene Manual
Type in temperatures for each fridge and freezer on Trail
Execute re-stock
Throughout the afternoon, all stores carry out their daily restock
Restock is done to prepare the entire bar for the next day. All needed material, items and goods should be stocked ready to use, so the morning shift can easily setup the bar the following day
How to execute a 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
Discard leftover trash and cardboard
The last middle shift Juicer leaving the store should discard all trash and cardboard in order to ease up tasks for the closing Juicers
Type in temperatures for each fridge and freezer on Trail
Shift Manager responsibility
Check the cleaning standards of the store
How are the cleaning tasks being executed? Instruct and guide the relevant people in how to get better cleaning abilities
Assess ideal prep structures
If SM is not present this should be carried out by the BM
Was the ideal prep followed?
Was it sufficient according to the day?
What needs to be changed to get a more optimal prep?
Assess ideal stock structures
If SM is not present this should be carried out by the BM
Was the ideal stock followed?
Was it sufficient according to the day?
What needs to be changed in order to have a fully stocked bar for the following day?
Bar Manager responsibility
Check stockroom structure
Keep the stockroom neat and tidy. Work on how the structures can get optimised to ensure a better workflow
Inform and train the team in how to follow the structures on a regular basis
Shift plan
Confirm shift plan deviations on WP2
This applies for all Juicers clocking out 8 minutes later than their assigned shift is supposed to end
Evaluate the shift plan and report feedback to HR / RM
Is the number of staff appropriate to the traffic in the store?
DOC issues
Report any new DOC issues to the local DOC manager following the store task type form
Take care of any smaller DOC related issues that doesn’t require further support
Re-training of any Juicers
Recap previous training modules and follow up if the Juicers are following the guidelines and structures taught in the modules
Prospect JQ to recap Juicer modules
JQ’s to study and learn JQ Grad modules
EVENING
Cozy atmosphere (Until 1 hour before the stores closes)
Control music
Ensure that a [3. AFTERNOON] playlist is chosen on the music app
Ensure the volume is appropriate to the current mood of the store
Music should not be too loud and scare away our guests, but should not be too low either making the impression that the store is about to close
Maintain Customer Area, toilet, and Outdoor Area
Clean and organise the Customer Area every 15th minute
Customer Area
Clean tables with a cloth and sanitiser
Change the trash bins if they are more than 20% filled
Remove the bin bag and tie a tight knot before placing it to the designated trash container or cage
To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
Cushions/pillows
Puff up pillows so they look fresh
Place cushions neatly in their designated place
Arrangement of furniture
Place all furniture back to its designated place
Place chairs under the tables so the table covers 50% of the chair
Floor
Pick up any trash visible on the floor
Sweep floor if needed
Start from the entrance of the customer area and firmly brush the floor moving towards the bar area
Refresh toilets
Check toilet paper
There should be enough for the rest of the day
Check hand towels
Open the hand towel holder and fill up a new pack of hand towels if less than 20% filled
Check soap
Open the soap holder and change the soap dispenser if less than 20% filled
Sweep toilet floor
Remove all toilet paper or trash from the floor
Wipe off surfaces with a sanitiser and a cloth starting with door handle/knob -> tap -> sink area -> toilet – it is important to finish off with the toilet, so you don’t contaminate other parts of the restroom with the toilet cloth
Outdoor Area
Clean all tables with a wet cloth and multipurpose spray
Arrange tables and chairs making sure all furniture is placed at its designated place
Remove any trash from the ground
Change the trashcan if it is more than 50% filled
Pre-Clean
It is not allowed to close any machinery, but it is allowed to pre-clean surfaces and facades making it easier to do pre-close and evening close
Customer Area
Wipe off all tables and seating
Clean all tables with a designated customer area cloth and sanitiser
Use cloth to wipe off any dirt and crumbs from all seating
Wipe off all trashcans tops with the same cloth removing all stains and dirt
Sweep the floor thoroughly. Make sure to reach beneath all tables and get into all corners
Wipe off Coffee Corner and organise all coffee material. Stack all items and lids neat and tidy in the coffee condiment container
Place back all furniture / plants and other interior elements to its designated place
Puff up pillows and organise them at their designated place
*The whole customer area should be fully clean now. When the store is closed, the closing team then only needs to change trashcans and wash the floor
*If the store is busy and parts of customer area could not get cleaned at pre-clean due to in-store guests or if any guests arrive after the pre-clean is carried out, it is the closing team’s responsibility to clean any missing areas
Shake door mat
Fold the door mat and pick it up, pay attention to not drop any dirt. Take the door mat outside and shake it, making sure to shake off all dirt, leaves, etc.
Place back the doormat neatly to its designated place
Bar area
Sweep the floor thoroughly
Start from the end of the bar floor and firmly brush the whole floor towards the exit of the bar
Use a broom and a dustpan to collect all dirt from the floor
Empty the dustpan into a trash bin
Clean facades thoroughly
Grab a multipurpose spray and a fresh clean cloth -> spray facades 1-2 meters at a time -> wipe off facades with the clean cloth and pay an extra attention towards all handles on cabinets and fridges -> repeat same procedures using the sanitiser instead of multipurpose spray
Juice station – Only pre-clean juice station when there are no beverages to make (non-active)
Blender stations
Clean all surfaces on blender stations (sides, bottom and top) using multipurpose spray and a cloth. Spray on all sides, let it soak for 20 seconds and wipe off blender stations thoroughly with the cloth
Centrifuge (sides)
Pre-clean the sides of the centrifuge machine by spraying multipurpose spray around the whole machine -> let it soak for 20 seconds -> scrub with a sponge to get off dried pulp -> lastly wipe off all soap with a cloth -> Pay extra attention towards the on-off button and the centrifuge handle
Send out area
Lift straws and lids and clean countertop with wet cloth
Sink area
Remove any dirt in the sink using a 5x hand towels
Clean the countertop and tap with a wet cloth and multipurpose spray
Around the cooling grave
Lift the chopping board and clean the countertop around the canteens in the cooling grave
Below spill can, apple baskets and pulp bin
Lift all three items one at a time wiping off the countertop with a wet cloth a multipurpose spray until it is thoroughly clean
Coffee station
Coffee cups
Fill up coffee to-go cups
Make sure there is one row of each cup size
Pink cups
Yellow cups
Purple cups
Grey cups
Refresh all surfaces
First, use the brush to remove all coffee grind on the coffee grinder. Brush it into the bin bag on the workstation
Wipe off the countertop on the coffee station with a damp cloth and a multipurpose spray until it is thoroughly clean
Milk pitcher rinser
Clean around the milk pitcher rinser
Clean the grate on the milk pitcher rinser
Espresso machine, drip tray grate, and cover
Clean under and the sides of the espresso machine
Clean the grate and cover of the espresso machine
Grinder and knock chute
Clean around the knock chute
Clean under and the sides of the grinder
Sandwich station
Sandwich grills
Brush grills using steel brush
Take a steel brush and brush from the back of the grill towards yourself removing all burnt breadcrumbs from the grill
Grill handles
Spray multipurpose cleaner on the grill handles
Clean grill handles with a wet cloth until they are thoroughly cleaned
Back wall, tiles and menu
Wipe off the wall behind the grills and cooling grave with a wet cloth and multipurpose spray removing all possible dirt
Clean back wall shelf under the menu
Lift all possible items on the shelf and wipe it off with a wet cloth
Deep clean salt and pepper grinder
Spray multipurpose spray on both grinders -> Leave for 30 seconds to let it soak -> Now wipe them off with a wet cloth until clean
Stockroom
Organise the stockroom for the next day
Ensure that all goods are located at its designated place and make the whole stockroom look neat and tidy
Clean the outside of the stockroom fridges and freezers
Wipe surfaces with a wet cloth and sanitiser. Pay extra attention on getting the handles thoroughly clean
Sweep the floor
Start from the end of the stockroom floor and firmly brush the whole floor towards the exit of the stockroom
Use a broom and a dustpan to collect all dirt from the floor
Empty the dustpan into a trash bin
Mop the floor
Mix a designated pesto bottle with hot water and floor cleaner soap
Spread out the soap mix with on the stockroom floor using the pesto bottle -> scrub the entire stockroom floor with a floor scrubber -> mop the floor from the end of the stockroom towards the exit of the stockroom removing all water and dirt from the floor
Toilet
Refill toilet paper
There should be enough for the next day
Refill hand towels
Open the hand towel holder and fill up a new pack of hand towels
Refill soap
Open the soap holder and fill up a new soap
Sweep toilet floor
Start from the end of the toilet floor and firmly brush the whole floor towards the exit of the toilet
Use a broom and a dustpan to collect all dirt from the floor
Empty the dustpan into a trash bin
Clean mirror
Spray glass cleaner on the mirror and wipe off with 3 pieces of hand towels
Wipe off surfaces
Wipe off all surfaces with a cloth and a multipurpose spray, starting with door handle/knob -> tap -> sink area -> toilet – it is important to finish off with the toilet, so you don’t contaminate other parts of the restroom with the toilet cloth)
Disinfect touchpoints with a sanitiser and a dry cloth
Tap
Sink area
Door handle
Toilet flush button
Toilet
Spray sanitiser on the toilet board and toilet seat and wipe off with a dry cloth (last part to disinfect)
Mop floor
Spread out the soap mix from on the toilet floor using the pesto bottle -> scrub the entire toilet floor with a floor scrubber -> mop the floor from the end of the stockroom towards the exit of the stockroom removing all water and dirt from the floor
Empty bin and clean trash bin top
Change the trash bin
Remove the bin bag and tie a tight knot before placing it to the designated trash container or cage
To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
Wipe off trashcan top with sanitiser and a cloth removing all stains
Outdoor Area
If tables are dirty, clean with a wet cloth
Place all furniture according to the ideal setup for the store
Make sure the table and chairs are placed neat and evenly with clean surfaces
Remove any trash from the ground
Pick up trash from the ground and throw it into the trashcan
Change the trashcan
Remove the bin bag and tie a tight knot before placing it to the designated trash container or cage
To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
Pre-Close (1 hour before the store closes)
Control music
Ensure that a [3. AFTERNOON] playlist is chosen on the music app
Ensure the volume is appropriate to the current mood of the store
Music should not be too loud and scare away our guests, but should not be too low either making the impression that the store is about to close
The store must look open and welcoming
Keep the doors open
Having the doors open gives the guests the impression that they can still enter the store and place an order
The Welcome
Recognise all guests approaching the store with a hello and a smile
Follow pre-closing procedures - guests first, no exceptions
Pre-closing is a game of cleaning the bar without making the bar area looking closed. If a guest asks if the bar is closed, you have lost the game
We aim to clean as much as possible before closing time, but if we receive orders, we still make them on the station, as if it had not been cleaned in the first place. The station will need further cleaning afterwards, but will require less cleaning from a few products compared to a whole day’s worth of product making
2x closing Juicers should be handled as following
1x product making Juicer
Responsible of making all products. Whatever task the product making Juicer is doing, they must always face the front to be able to welcome possible guest that enter the store and activate the pre-close Juicer to help product making
1x pre-closing Juicer
Responsible of carrying out the pre-close
Rules
If the Product Making Juicer is making products, the Pre-close Juicer should take the order from the approaching guest immediately and continue pre-closing afterwards. No guests should wait to order
If the Product Making Juicer cannot make all products within the correct waiting time (marked with green), the Pre-Closing Juicer should stop pre-closing immediately and help making products
You can never pre-close a station that is active
A station is active when products are being made. If any products are being made on the station, wait to continue pre-closing until all products are made on the specific workstation
Wrapping paper or other material can never be used to pre-close
The pre-close can never compromise the waiting time of a guest’s order
Focus on one section at a time to avoid the store looking messy or closed
1x closing juicer
If you are one juicer closing, you should follow the same rules applied for two juicers closing
Do pre-closing when there are no orders to be made, one section at a time
Stop pre-closing once guests enter the store and take their order immediately. You cannot continue pre-closing until all orders have been made
How to pre-close
Sandwich station
Chopping boards
Remove all chopping boards that are no longer needed to follow the workload
Leave at minimum one chopping board left
Clean the chopping board(s) with hot water, soap, and a dishwashing brush
Place the chopping boards diagonally in the dishwasher and run the program
Store the chopping boards in their designated place
Canteens
Change all canteens
Take the canteen up from the cooling grave -> take a new clean canteen -> fill up the prep into the new clean canteen -> take the dirty canteen to the dishwashing area
Clean the canteens
Clean the dirty canteens with soap and hot water before running them through the dishwasher
When they are clean place them at their designated place
Cooling grave
Clean the cooling grave before placing back the canteens
Remove all dirt and leftover prep from the cooling grave with 5 pieces of hand towels or paper roll
Distribute multipurpose cleaner onto the edges surrounding the grave and into the cooling grave
Clean whole area thoroughly with a cloth to make it look shiny
Repeat the procedure with sanitiser afterwards to remove any bacteria
Place back canteens
Lastly place back the canteens in the correct order
The correct order is as following jalapeños closest to the sandwich grills
Don’t turn off any grills before the store is closed
Deep clean sandwich station countertop
Wipe off the countertop on the sandwich station with a wet cloth and a multipurpose spray until it is thoroughly clean
Sandwich grills and sandwich bread
Lift the sandwich grills and sandwich bread. Clean below and around the grills wiping off the countertop
Around the cooling grave
Lift the chopping boards and clean the countertop around the canteens in the cooling grave
Wrapping paper, napkins, and remaining sandwich equipment
Lift wrapping paper, napkins and remaining equipment above the cooling grave and clean the countertop
Wipe off all touch points and surfaces with a cloth and sanitiser
Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the handles and taps
Combined salad/sandwich station
Same rules apply to combined salad/sandwich station as sandwich station pre-close procedure
Salad station
Canteens
Change all canteens
Take the canteen up from the cooling grave -> take a new clean canteen -> fill up the prep into the new clean canteen -> take the dirty canteen to the dishwashing area
Clean the canteens
Clean the dirty canteens with soap and hot water before running them through the dishwasher
When they are clean place them at their designated place
Cooling grave
Clean the cooling grave before placing back the canteens
Remove all dirt and leftover prep from the cooling grave with 5 pieces of hand towels or paper roll
Distribute multipurpose cleaner onto the edges surrounding the grave and into the cooling grave
Clean whole area thoroughly with a cloth to make it look shiny
Repeat the procedure with sanitiser afterwards to remove any bacteria
Place back canteens
Lastly place back the canteens in the correct order
Order should be according to the sequence with spinach closest to the end of the drawer and then -> kale -> broccoli -> pickled red onions -> edamame -> defining element (tuna or avocado)
Deep clean salad station countertop
Wipe off the countertop on the salad station with a wet cloth and a multipurpose spray until it is thoroughly clean
Bowls, lids, and remaining salad equipment
Lift bowls, lids, and remaining equipment above the cooling grave and clean the countertop
Around the cooling grave
Lift the chopping boards and clean the countertop around the canteens in the cooling grave
Wipe off all touch points and surfaces with a cloth and sanitiser
Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the handles and taps
Juice Station
Close one blender station
Clean blender can and jar pad
Take off the jar pad from the blender station and clean with soap and hot water before running it through the dishwasher
Clean the blender can with soap and hot water thoroughly before running it through the dishwasher
You can never use other material than a dishwashing brush and dishwashing liquid to clean the blender can
Make sure to clean the blender can thoroughly by brushing all sides, edges and corners of the blender can. No stains or miscolouring should be visible
Deep clean blender station bottom (sides, bottom, and wire)
Spray the blender station with multipurpose spray, then take a sponge to dissolve all stains from the sides and bottom of the blender station
Take a clean cloth and wipe off all stains to make the blender station clean
Afterwards pull the blender station forward to access as much of the blender station wire as possible. Then wipe off stains from the wire with multipurpose cleaner and a cloth
Finally spray sanitiser on the blender station and wipe off with a cloth
Clean underneath blender
Move the blender station away and clean the surface below with multipurpose cleaner and a cloth
Place back blender station
After cleaning the blender station, move it behind the remaining blender station, so it won’t get dirty again and you accidentally won’t use it again
Remove all cups, straws, and lids
To clean under cups, straws, and lids, you’ll have to move them all away from their designated place
Clean the countertop with multipurpose cleaner and a cloth
Sanitise the countertop with sanitiser and a cloth
Deep clean sneeze guard and all splash guards dividing the workstations in the following order
Spray with multipurpose cleaner -> remove stains with a wet cloth -> spray sanitiser -> clean with a cloth -> spray with glass cleaner -> wipe off with a clean dry cloth -> repeat with glass cleaner until glass is completely transparent
Canteens
Change all canteens
Take the canteen up from the cooling grave -> take a new clean canteen -> fill up the prep into the new clean canteen -> take the dirty canteen to the dishwashing area
Clean the canteens
Clean the dirty canteens with soap and hot water before running them through the dishwasher
When they are clean place them at their designated place
Cooling grave
Clean the cooling grave before placing back the canteens
Remove all dirt and leftover prep from the cooling grave with 5 pieces of hand towels or paper roll
Distribute multipurpose cleaner onto the edges surrounding the grave and into the cooling grave
Clean whole area thoroughly with a cloth to make it look shiny
Repeat the procedure with sanitiser afterwards to remove any bacteria
Place back canteens
Lastly place back the canteens in the correct order
Deep clean juice station countertop
Wipe off the countertop on the juice station with a wet cloth and a multipurpose spray until it is thoroughly clean
Send out area
Lift straws and lids and clean countertop with wet cloth
Sink area
Remove any dirt in the sink using 5x hand towels
Clean the countertop and tap with a wet cloth and multipurpose spray
Blender stations
Lift the blender stations and clean beneath them with a wet cloth and multipurpose spray
Around the cooling grave
Lift the chopping board and clean the countertop around the canteens in the cooling grave
Below spill can, apple baskets and pulp bin
Lift all three items one at a time wiping off the countertop with a wet cloth a multipurpose spray until it is thoroughly clean
Coffee station
Close all groups except one
Portafilter
Remove the portafilter from the group you’re closing down
Detach the filter basket from the portafilter
Unscrew the shower screen with a stubby screwdriver
DON’T LOOSE THE SCREW
Remove shower screen and screw fill with boiling water and leave to soak- Donot fill water level over portafilter handle (black rubber)
Place the portafilter basket, screw and portafilter in a large milk pitcher
Add 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)
Let it soak for 5 minutes
While the equipment is soaking, do cafiza backflush
After 5 minutes, wash off cafiza and stains with hot water and a brush
Finally store the portafilter, shower screen and filter basket in a clean area
Group
Do cafiza backflush
Take cleaning brush and clean up in group head around seal
Take a portafilter and remove the filter basket
Insert a blindfilter into the portafilter
Add 1 spoon of cafiza in the blind filter
Place portafilter into group you want to clean
Press spiral button and run for 10 seconds then stop
Repeat 3 times
Flush the group until the water is clear and no soap is visible
Wipe up in group head with a dry cloth to remove any coffee oils
Now the coffee group should be thoroughly clean
Assemble the group again
Screw the shower screen back into the group
DO NOT OVERTIGHTEN SCREW
Place back the portafilter in the group
Clean milk pitcher rinser
Remove milk pitcher rinser grate and milk pitchers
Wash all equipment with soap, hot water, and a dishwashing brush
Then run the equipment through the dishwasher
Clean the milk pitcher rinser area
Remove all milk from the milk pitcher rinser area with hand towels or paper roll
Then pour 16oz of boiling water into the milk pitcher rinser area to remove all milk stains and to avoid any drain blockages
Now clean the pitcher rinser area area with multipurpose spray and a cloth. Make sure to reach all corners and surfaces
Make it shiny
Disinfect the pitcher rinser area with sanitiser and a cloth
Place back the clean milk pitcher rinser grate and milk pitchers
Place the grate back to its place
Then place the milk pitchers neatly on top of the grate with the bottoms up
Deep clean coffee station countertop
Use the brush to remove all coffee ground from the coffee grinder. Brush the coffee ground into the bin bag on the workstation
Wipe off the countertop on the coffee station with a damp cloth and a multipurpose spray until it is thoroughly clean
Milk pitcher rinser area
Clean around the milk pitcher rinser
Below espresso machine
Clean the countertop below the espresso machine
Grinder and knock chute
Clean around the knock chute
Wipe off all surfaces of the grinder
Clean the countertop below the grinder
Clean all sides of the espresso machine
Clean all sides of the espresso machine by spraying multipurpose cleaner onto a clean cloth
Clean in between the different coffee machine bottoms with the edge of the cloth - all fingerprints and stains must be removed
Wipe off the steam knob
Clean grate on top of espresso machine
Remove all cups from the top of the espresso machine and place them on the countertop
Clean the grate on top of the espresso machine with multipurpose cleaner and a cloth
Then place to-go and porcelain cups neatly back onto the espresso machine
Wipe off all touch points and surfaces on the workstation with a cloth and sanitiser
Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth
Pay extra attention towards handles and all touch points of the espresso machine: buttons, steam knob, handles and the steam wand handle
Do not spray cleaner directly onto espresso machine buttons
Till area and send out area
Deep clean the till area and send out area countertop
Wipe off the countertop on the till area and send out area with a wet cloth and a multipurpose spray until it is thoroughly clean
Wipe off all touch points and surfaces with a cloth and sanitiser
Spray a couple times with the sanitiser on the facades and surfaces and wipe off with a cloth. Pay extra attention towards the iPad screens and the card terminal displays
Bar bins (last thing to do before the store closes)
Change all bin bags except one
Remove the bin bag and tie a tight knot before placing it to the designated trash container or cage
To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
Clean each cabinet with a wet cloth and multipurpose cleaner
Distribute multipurpose cleaner in the bar bin cabinet. If there are very dirty spots, spray 3-4 times on the specific area
Let it soak for 30 seconds
Wipe off and remove all dirt and stains from the bar bin cabinet with a cloth
Clean the round edges of the bar bin hole
Disinfect the bar bin cabinet with sanitiser and a cloth
Close Store (The store is closed)
If any procedures in the pre-clean and pre-close haven’t been executed, carry out all remaining procedures and then begin on the close
You should be able to take orders until 5 minutes after close
Therefore, it’s important not to close any equipment before 5 minutes after closing time, nor lock the doors
Begin close on sandwich station
Turn off the grills
Important to do this as soon as possible to let the grills cool down before cleaning
Wash chopping boards, knives, sandwich scraper, tuna scoop and fork
Clean all equipment with hot water, soap, and a dishwashing brush
Don’t run knives through the dishwasher
Place chopping boards diagonally in dishwasher and then place sandwich scraper, tuna scoop and fork and run the dishwasher program
Before storing equipment, clean the surface below the chopping boards with multipurpose cleaner and a cloth
Disinfect the surface below the chopping boards with sanitiser and a cloth
Store all equipment to their designated place
Chopping boards (ensure they stay in place)
Take one napkin foreach chopping board -> open the napkin and sprinkle a small amount of water onto the napkin -> place the napkin on the countertop -> place the chopping board on top of the napkin, ensuring the napkin is not visible
Tuna scoop, fork, sandwich scraper, and knives
Place the equipment neatly on top of the chopping board, so they are ready to use in the morning
The pre-close can never compromise the waiting time of a guest’s order
Focus on one section at a time to avoid the store looking messy or closed
Place pesto and tabasco in the sandwich fridge
Make sure all lids are placed on all canteens in the cooling grave
The lids should be placed neatly so the prep in the canteens stay cool over night
Clean all surfaces on the sandwich station
Clean all surfaces on the sandwich station with multipurpose cleaner and a clean cloth
Disinfect all surfaces on the sandwich station with sanitiser and a cloth
Double check if all facades are clean
If extra cleaning is necessary, spray with multipurpose cleaner and wipe off stains with a cloth to remove all stains, paying attention to the door handles on fridges
Disinfect all facades with sanitiser and a cloth
Close possible open bread bag(s)
If there is an open bread bag, close the bag by folding it, making no air able to enter the bag
Place the folded bread bag in fridge overnight
Double check the cleanliness of the whole sandwich station
Redo procedures from pre-clean and pre-close if some areas of the station are not cleaned to perfection
Make it look shiny
Begin close on salad station
Wash measure cups and tongs
Clean the measure cups and tongs with hot water, soap, and a dishwashing brush
Place equipment in the dishwasher
When the program is done, place the equipment at its designated place
Make sure all lids are placed on all canteens in the cooling grave and ensure to store away the topping (cranberry and pumpkin seeds)
Clean all equipment with hot water, soap, and a dishwashing brush
Place the lemon juice and pesto in the fridge overnight
Clean all surfaces on the salad station
Clean all surfaces on the salad station with multipurpose cleaner and a clean cloth
Disinfect all surfaces on the salad station with sanitiser and a cloth
Double check if all facades are clean
If extra cleaning is necessary, spray with multipurpose cleaner and wipe off stains with a cloth to remove all stains, paying attention to the door handles on fridges
Disinfect all facades with sanitiser and a cloth
Double check the cleanliness of the whole salad station
Redo procedures from pre-clean and pre-close if some areas of the station are not cleaned to perfection
Make it look shiny
Begin close on coffee station
Close the last coffee group
Clean portalfilter and group
Portafilter
Remove the portafilter from the group you’re closing down
Detach the filter basket from the portafilter
Unscrew the shower screen with a stubby screwdriver
DON’T LOOSE THE SCREW
Remove shower screen and screw fill with boiling water and leave to soak- Donot fill water level over portafilter handle (black rubber)
Place the portafilter basket, screw and portafilter in a large milk pitcher
Add 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)
Let it soak for 5 minutes
While the equipment is soaking, do cafiza backflush
After 5 minutes, wash off cafiza and stains with hot water and a brush
Finally store the portafilter, shower screen and filter basket in a clean area
Group
Do cafiza backflush
Take cleaning brush and clean up in group head around seal
Take a portafilter and remove the filter basket
Insert a blindfilter into the portafilter
Add 1 spoon of cafiza in the blind filter
Place portafilter into group you want to clean
Press spiral button and run for 10 seconds then stop
Repeat 3 times
Flush the group until the water is clear and no soap is visible
Wipe up in group head with a dry cloth to remove any coffee oils
Now the coffee group should be thoroughly clean
Assemble the group again
Screw the shower screen back into the group
DO NOT OVERTIGHTEN SCREW
Place back the portafilter in the group
Grinder area
Grinder Shutdown
Close the hopper gate so that no beans can fall into grinding chamber
Grind out all remaning coffee left in grinder burrchamber and throw out
Remove hopper from grinder and place beans into an overnight 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
Grind out all coffee left in grinder burr chamber and throw
Brush off excess coffee around grinder area and wipe over grinder with dry cloth
Clean knock chute
Take out the knock chute
Clean the knock chute with hot water and soap, cleaning it thoroughly from coffee grounds with a dishwashing brush
Do not put in dishwasher
Clean knock chute hole
Clean the hole with multipurpose spray and a cloth, removing all stains and coffee ground
Place back knock chute
If there is a trashcan beneath the hole for the knock chute, place it back into the hole
If there is no trashcan beneath the hole for the knock chute, gently place a bin bag in the hole, then place the knock chute on top of the bin bag. Ensure the bin bag is tightly in place and that the knock chute covers as much of the bin bag as possible
Double-check cleanliness of the coffee grinder
Spray with multipurpose cleaner and wipe off with a cloth
Disassemble the espresso machine in following order
Take out the grate -> remove the cover -> carefully takeout the tray -> tilt it while having the drain hole the highest, while moving it to the dishwashing area -> in that way leftover water, ground coffee, and espresso won’t spill from the drain hole
Clean the three parts thoroughly
Clean each part with soap, hot water, and a brush
Pay attention to the deep corners. You’re your time and make it shiny
Clean the drain box with hand towels/paper rolls
Clean the drain box thoroughly from all ground coffee, ensuring there will be no blockage in the drain
Fill milk pitcher with 16oz of hot water and pour into the drain box
Assemble the espresso machine bottom again
Make sure the hole of the bottom tray is placed in the same side as the drain
Place back the cover and grate
Clean steamerwand
Clean steamer wand thoroughly with a damp cloth
Make sure to remove all stained milk from the steam wand
Place the steamer wand in a purple cup / clean pitcher with boiling water. Let the steamer wand soak in the boiling water until next morning
Do not add any soap in the water
Double check if all facades are clean
If extra cleaning is necessary, spray with multipurpose cleaner and wipe off stains with a cloth to remove all stains, pay attention to door handles on fridges
Disinfect all facades with sanitiser and cloth
Double check the cleanliness of the whole coffee station
Redo procedures from pre-clean and pre-close if some areas of the station are not cleaned to perfection
Make it look shiny
Clean and organise to-go area
Clean below all to-go material and organise area for the next day
Remove all to-go material to access the countertop underneath
Clean all surfaces on the countertop with multipurpose cleaner and a cloth
Disinfect all surfaces on the countertop with sanitiser and a cloth
Place back all to-go material and organise it, making it look lean and accessible for the next day
Begin close on juice station
Close remainingblender station(s)
Clean blender can and jar pad
Take off the jar pad from the blender station and clean with soap and hot water before running it through dishwasher
Clean the blender can with soap and hot water thoroughly before running it through the dishwasher
You can never use other material than a dishwashing brush and dishwashing liquid to clean the blender can
Make sure to clean the blender can thoroughly by brushing all sides, edges and corners of the blender can. No stains or miscolouring should be visible
Fruit knife
Place the fruit knife on top of the chopping board
Deep clean blender station bottom (sides, bottom, and wire)
Spray the blender station with multipurpose spray, then take a sponge to dissolve all stains from the sides and bottom of the blender station
Take a clean cloth and wipe off all stains to make the blender station clean
Afterwards pull the blender station forward to access as much of the blender station wire as possible. Then wipe off stains from the wire with multipurpose cleaner and a cloth
Finally spray sanitiser on the blender station and wipe off with a cloth
Deep clean blender station bottom (sides, bottom, and wire)
Move the blender station away and clean the surface below with multipurpose cleaner and a cloth
Deep clean blender station bottom (sides, bottom, and wire)
After cleaning the blender stations, move them back to their designated place, so they are ready to use the next morning
Turn off the blender stations
Clean fruit knife
Wash the fruit knife with hot water, dishwashing liquid and a dishwashing brush
Do not run the knife through the dishwasher
Clean chopping board
Clean the chopping board with hot water, soap, and a dishwashing brush
Place the chopping board diagonally in the dishwasher and run the program
Clean the surface below the chopping board with multipurpose cleaner and a cloth
Disinfect the surface below the chopping board with sanitiser and a cloth
Store all equipment to their designated place
Chopping board (ensure they stay in place)
Take one napkin foreach chopping board -> open the napkin and sprinkle a small amount of water onto the napkin -> place the napkin on the countertop -> place the chopping board on top of the napkin, ensuring the napkin is not visible
Fruit knife
Place the fruit knife on top of the chopping board
Clean centrifuge
Disassemble centrifuge so you have following parts separated
Plastic tamper
Sieve
Steel basket
Black pulp cover and 2 screws
Place the screws in a cup, making sure not to lose the screws
Steel cover
How to disassemble the centrifuge
Pull up the centrifuge lever
Unlock the steel cover by turning it counterclockwise and remove it
Lift the sieve from the steel basket
Disassemble the black pulp chute by unscrewing the two round screws and remove it
Place the screws in a cup, making sure not to lose the screws
Lift the steel basket from the centrifuge machine
Centrifuge machine
Clean the centrifuge machine using a sponge and multipurpose cleaner
Distribute multipurpose cleaner all over the centrifuge machine
Make sure to cover all surfaces, corners, and gaps
Let it soak for 30 seconds
Wipe off all stains and pulp with a wet sponge
Make sure to cover all surfaces
Pay attention to edges, buttons, and gaps
Take a cloth and wipe off all pulp and leftover multipurpose cleaner from the centrifuge machine
Dry off with a clean cloth
Make sure to get in all the deep corners
Focus on having all surfaces of the centrifuge machine fully clean including the bottom of the centrifuge machine
Make it shiny
Repeat the steps if more cleaning of the centrifuge machine is necessary
Centrifuge parts
Sieve
Remove all pulp
Pour hot water onto the sieve, to loosen up and remove all pulp from the sieve
Pour dishwashing liquid on the sieve
Do a one rotation with the dishwashing liquid on the centrifuge sieve to evenly distribute the soap
Scrub both sides of the sieve with a scotch pad, removing all miscolouring until it’s completely silver
For the sieve knife (bottom) use a nailbrush to scrub off all miscolouring until completely silver
Now wash off all soap
Rinse it 4-5 times thoroughly on both sides
Don’t put the sieve into the dishwasher
Place the sieve next to the centrifuge machine, so it’s ready for the morning cleaning procedures
Remaining centrifuge parts (steel basket, plastic tamper, black pulp chute, and steel cover)
Remove pulp from all centrifuge parts
Steel cover
Use the centrifuge scraper to remove all remaining pulp
Steel basket
Rinse with water to remove all remaining pulp
Pulp chute
Dig your hand into the chute and remove all remaining pulp
Scrub all centrifuge parts with a green scotch pad/sponge, soap, and hot water
Steel cover
Scrub off all miscolouring from all surfaces of the steel cover, until it’s completely silver
Steel basket
Scrub off all miscolouring from all surfaces of the steel basket, until it’s completely silver
Pay attention to the juice spout of the centrifuge steel basket
Pulp chute
Scrub off all pulp stains from the pulp chute. Be careful not to remove black lacquering
Pulp chute
Scrub off as much of the miscolouring on the plastic tamper as possible
Wash off all soap
It is important to rinse off all soap before putting the parts into the dishwasher
Dishwasher
Run the centrifuge parts through the dishwasher
Clean belowcentrifuge machine
Move the centrifuge machine to the side to clean the surface below the centrifuge machine with multipurpose cleaner and a cloth
Disinfect the surface below with sanitiser and a cloth
Assemble the centrifuge
The order should be as following
Place the steel basket on top of the centrifuge machine -> Place the steel cover on top of the steel basket -> Place the pulp chute onto the steel basket -> Screw the two screws back on, making sure the chute is sitting nice and tight-> Put the plastic tamper in the steel cover hole
Pulp bucket
Remove the bin bag
Tie a knot and gently pull out the bin bag
Clean the pulp bucket with hot water and soap removing all stains from the bucket
Place the pulp bucket sideways in the dishwasher and run the program
Put in a new bin bag
Make sure the bin bag is properly placed into the pulp bucket
Make sure the pulp bucket is placed directly below the pulp chute, so that all the pulp goes into the pulp bin
Clean spill can and centrifuge scraper
Clean the spill can and centrifuge scraper with soap and hot water before running it through the dishwasher
You can never use other material than a dishwashing brush and dishwashing liquid to clean the spill can
Clean all surfaces on the juice station
Clean all surfaces on the juice station with multipurpose cleaner and a clean cloth
Disinfect all surfaces on the juice station with sanitiser and a cloth
Double check if all facades are clean
If extra cleaning is necessary, spray with multipurpose cleaner and wipe off stains with a cloth to remove all stains, paying attention to the door handles on the fridges
Disinfect all facades with sanitiser and cloth
Double check the cleanliness of the whole juice station
Redo procedures from pre-clean and pre-close if some areas of the station are not cleaned to perfection
Make it look shiny
Clean the grill area when grills have cooled down
Brush grills using a steel brush
Take the steel brush, and from the back of the grill, brush towards yourself removing all burnt breadcrumbs from the grill
Use an empty pesto bottle to blow away any excess breadcrumbs
To access the corners of the grill surface, use an empty pesto bottle and blow inaccessible breadcrumbs away from the grill surface
Grill crumb catcher
Remove the grill crumb catcher from the grill and empty it into the trashcan
Clean the breadcrumb catcher with hot water and soap
Run it through the dishwashing machine
While the breadcrumb catcher is in the dishwasher do “clean grills on top and sides”
Place back the breadcrumb catcher
Clean grills on top and sides
Take a wet cloth and clean the top and sides of the grill
Clean all touch points (button, switch, and handle) with multipurpose cleaner and a cloth
Pay attention to the grill handle and remove all stains
Disinfect all touch points (button, switch, and handle) with sanitiser and a cloth
Clean underneath the grills
Move the grills to the side and wipe off the countertop with multipurpose cleaner and a cloth
Double check the cleanliness of the whole grill area
Redo procedures from pre-clean and pre-close if some areas of the station are not cleaned to perfection
Make it look shiny
Deep clean all sinks except sink 3 (dishwashing sink)
Scrub all surfaces of the sinks
Use a sponge with hot water and soap, and scrub off all stains and marks made throughout the day
Pull up the sink strainer and remove all dirt with the sponge
Remove soap and dirt
Let some water run through the sink removing most of the soap and dirt
Now take 5 pieces of hand towels or paper roll and remove all excess soap and dirt from the sink
Clean tabs
Spray multipurpose cleaner on the tabs and let it soak for 30 seconds. Take a cloth, and wipe off stains making it shiny
Clean all surfaces in the sink
Clean all surfaces in the sink with multipurpose cleaner and a clean cloth
Disinfect all surfaces and tabs in the sinks with sanitiser and a cloth
Clean counter product displays
Place cakes in the milk fridge over night
Store all cakes neatly in the milk fridge, being careful not to break or mess up the look of the cakes
Remove counter product display tiles
Clean the surface below the tiles with multipurpose cleaner and a cloth
Disinfect the surface below the tiles with sanitiser and a cloth
Clean tiles
Clean the tiles with multipurpose cleaner and a clean cloth
Disinfect the tiles with sanitiser and a cloth
Clean display glass
Spray with multipurpose cleaner -> remove stains with a wet cloth -> spray sanitiser -> clean with a cloth -> spray with glass cleaner -> wipe off with a clean dry cloth -> repeat with glass cleaner until glass is completely transparent
Clean Customer Area
Trashcans
Take out the bin bags and tie a tight knot before placing them to their designated trash container or cage
To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
Remember the trash bin in the toilet
Toilet
Check-up if the toilet needs extra cleaning since the Pre-Cleaning Procedures. If so, follow these procedures
Fill up toilet paper, paper towels and soap if needed. Make sure there is enough toilet paper for the next day
Clean mirror
Spray with glass cleaner -> wipe off with a clean dry cloth -> repeat with glass cleaner until glass is completely transparent
Disinfect the tap and sink area with a sanitiser and wipe off with a dry cloth
Disinfect toilet
Spray sanitiser on the toilet board and toilet seat and wipe off with a dry cloth
Clean tables if needed
Disinfect all tables with a designated customer area cloth and sanitiser
Use the cloth to wipe off any dirt and crumbs from all seating
Place all chairs on the tables
Stack as many chairs on top of the tables as possible
Make it easy and accessible to wash the floor
Sweep floor if needed
Sweep the floor thoroughly. Make sure to reach beneath all tables and reach all corners
Wash the floor in customer area
Prepare water and soap
Follow the guidelines on mixing the soap and water. The soap & water ratio must be correct
Spread out the soap mix evenly on the floor
Mop the whole floor with 1-2-3 mops depending on the size of the customer area
Start from the spot furthest away from the bar area and move backwards towards the bar area cleaning up all water and dirt
Make sure not to leave the store before all problems have been solved
Till area
Move all items away from the till area
Clean all surfaces of the countertop with multipurpose cleaner and a cloth
Disinfect all surfaces of the till area with sanitiser and a cloth
Disinfect all surfaces of the till area with sanitiser and a cloth
Close down dishwasher
Disassemble the dishwasher
Take out the right and left grates
Pull up the drain filter (filter and plug)
Place the grates, filter, and plug in the sink
Press the “empty” button to remove all water from the dishwasher
Clean grates and drain filter
Knock each end of the grate three times on the edge of the sink, knocking out all dirt from the grates into the dishwashing sink
Scrub off all excess dirt with a sponge and hot water
Knock the drain filter five times into the dishwashing sink to remove the dirt and then rinse it with water until completely clean
Wipe off the bottom of the dishwasher with a clean cloth
Turn off the dishwashing machine and assemble the dishwasher again
Place back the filter and plug
Place back the grates with the bulge facing the drain filter
Place dishwashing tray in between the dishwashing door and dishwashing machine to let the steam out over night
Take out trash and cardboard
Follow procedures according to where your containers are located
Sweep the bar floor
Start from the end of the bar floor and firmly brush the whole floor moving towards the exit of the bar
Use a broom and a dustpan to collect all dirt from the floor
Empty the dustpan into a trash bin
Change the last bar bin(s)
Take out the bin bag and tie a tight knot before placing it to designated trash container or cage
To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
Wash bar floor
Prepare water and soap
Follow the guidelines on mixing the soap and water. The soap & water ratio must be correct
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
Make it look shiny
Double check all fridges, freezer, and espresso machine are turned on
Trail
Register evening and close procedures on Trail
The Golden Round
Look around the bar area and make sure you didn’t forget to clean anything/turn off any equipment
Have a cloth with you to double check all surfaces
Deposit EOD cash to the safe or remember to deposit money in nearby bank
Take out the bin bag and tie a tight knot before placing it to designated trash container or cage
To insert a new bin bag, push your hand entirely into the bin bag, opening it up completely. Then place it into the trash can while making sure to remove all air. Lastly place it neatly around the edge of the bin
Clock out
Choose your name and press end shift
Type in your personal code
Sign your signature
End your shift
Turn off the lights
Lock the doors
Trouble Shooting
Machinery
Dishwasher
"A1-No flow of water (income)"
If the dishwasher comes with a faulty service message like "A1-No flow of water(income)"
Drag out the machine very carefully. Don't force it if it doesn't move. Check the incoming water hose/connection hose that it is not tangled
Stretch out the connection hose and very carefully push the machine back in place. Don't push the machine all the way back into the wall
"B1-Clocked water, can’t be emptied"
If the dishwasher comes with a faulty service message like "B1"
Happens when equipment is not cleaned properly. Drainage-pipe is attached under the sink NO3 with a hose clamp
Unscrew the hose clamp with screwdriver. Pull of the drainage-pipe with your hand carefully
Open the hatch for the dishwasher and pull out the water plug. Shut off the machine. (No need to turn of fuse box or incoming water)
Blow into the drainage-pipe hard until you can see/hear water bubbles inside of the dishwasher. Repeat 3-5 times to make sure nothing else is stuck
Reattach the drainage-pipe with the hose clamp. Make sure to tighten the hose clamp. Start a program, watch the drainage-pipe there is no leak
"E1-Missing connection to relay"
If the dishwasher comes with a faulty service message like "E1-Missing connection to relay"
DOC Manager handles this. Happens rarely. Disconnect power (Fusebox). Open front hatch where circuit board is located
Check all connections to circuit board. Make sure nothing has slipped out. Close hatch. Turn on fuse. See if machine works
"B2-Overflow alarm, machine has too much water inside of it"
Clocked water, machine cannot be emptied
First do same steps as ''B1-Clocked water, can't be emptied''. If that’s not the problem, see step #2
Open the hatch and look inside the machine. Furthest back and to the left of machine is a small grey "pressure switch" (Measures water level)
Inspect if pressure switch is clogged with dirt, clean if so. IMPORTANT - Do not try to twist pressure switch, it will break and cause leak
Check under sink No3 that the balofix isn't closed. (Parallel with pipe = open). See if machine can be emptied
Leaking from behind
Runs normally but when they empty the machine in the evening or during the day, it suddenly leaks
Drag out the machine very carefully. Use a flashlight to see the drainage-pipe. (Grey plastic pipe). Pull out the water plug inside the machine
Press the button on the control panel to empty the machine. See if there is any water leaking from the drainage-pipe
Small holes or cracks in the drainage-pipe is the problem. Best solution - Change drainage-pipe (DOC)
Emergency solution- small holes or cracks can be taped with waterproof tape. Should be changed as soon as possible
Leaking from the front
Runs normally but when they empty the machine in the evening or during the day, it suddenly leaks
Drag out the machine very carefully. Take off the lid of the dishwasher. Unscrew the back of the machine
Inspect the clear plastic pipe/back pipe for cracks. While looking at the back pipe, run a program. Water will be leaking very clearly if cracked
If back pipe is cracked, DOC will change. Best if changed as fast as possible due to water will leak on electricity and cut power to bar
Leaking with detergent
White gew leaking on the floor and dries up. The detergent liquids are hard to clean
Drag out the machine very carefully. Get behind the machine and inspect the small transparent pipe leading to detergent package under sink No3
Check for cracks/holes. If leak is close to detergent package, cut of and place in package
If leak is close to machine, change the pipe (DOC). DOC - Screw of backplate to machine. Find the entry to detergent on the back of the machine
Change the whole pipe with new one. Pipe can be bought at any plumbing store, just check size before buying
Machine won't start
Machine won’t start and buttons/programs won’t work. Power of whole bar can also cut down
Turn off fuse for machine. (IMPORTANT) Drag out the machine very carefully. Inspect power cable if bent or broken. Straighten the cable and turn on fuse
If step #1 is not the problem, there is a leak somewhere in the machine. Find leak and replace pipes. Machine needs to dry for a couple of hours
´If cable is broken it can be changed with a new one. (DOC). Most common problem is step #2
Cooler
"Display above 5° or higher"
The display and temperature of the cooler is higher than 5°
Open the door to the cooler. Take out all products. Take out the shelfs in the cooler. Retrieve a flashlight
Use a flashlight and look behind the cooler if any ice is starting to build up. If so- Machine needs to be turned off during the night
Make sure you open all doors and drawers to cooler. DO NOT store any products in the cooler during the night
Person who opens the day after will turn on the cooler and see if temperature drops. Temperature should be right after 30-50 minutes
The display and temperature of the fridge is above 5° or higher
Turn off the cooler. Clean the filter with a brush and/or with a compressor thoroughly. Turn on the cooler and wait for it do drop in temperature
"Machine won't start"
The display is not on, and machine won't start
Check the fuse box that no fuse is off. Check the plug to the machine that it is correctly inserted. Change outlet for machine as well
If step #1 won't work. -Change rocker switch. (DOC) Ifmachine still doesn't work go to step #3
If the rocker switch is not the problem, change the power cord (DOC Difficulty 5/5). If machine still does not work-call service company
Fridge
"Display above 5° or higher"
The display and temperature is above than 5°
Open door to fridge. Inspect roof of fridge if ice is building up. If so, go to step #2
Store all products inside the fridge and place in another fridge. Turn of the fridge and open the door
Leave door open during the night. Opening juicer turn on the fridge and close door. Temperature should drop within an hour
Clean filter above fridge with brush and/or compressor. See if temperature drops. If not- Contact DOC manager
Take away all cardboard inside the fridge. Top shelf should be entirely clear of cardboard. See if temperature drops. If not -contact DOC manager
Freezer
"Temperature is above -18°"
Temperature on display and/or temperature inside machine is above -18°
Open the door and see if a lot of ice is starting to buildup. Door might not be able to close due to ice build-up
Store all good in another freezer, turn off machine and leave door open over the night. Person who opens- clean freezer and wipe up all water
Close the door and turn the machine back on. Temperature should be dropping within an hour. Contact DOC manager with results
Ice Machine
"Ice machine is filled with water"
Ice machine is filled with water
Unscrew the bar front opposite of the ice machine. Follow the grey drainage-pipe leading from machine to pump
Inspect the pipe if twisted and/or are very long. Cut the pipe so it's as short as possible and still fits in pump
Empty the ice machine by hand. DO NOT pull the plug inside the machine. This will break the pump
Turn on machine when all the water is out. Ice machine will need a day to fill with ice again. Inform DOC manager the day after
"Ice machine is not producing ice"
"Ice machine does not produce ice"
Inspect the water level inside the ice machine. Is water flowing through the steel pipe and spraying the roof with water
If not- fill up the water level. Inspect the balofix located either at the faucet and/or under the sink
Take away the front plate of the machine and inspect filter. Clean filter with brush and/or compressor
The machine needs time to fill up. Inspect the machines ice level next day if it's properly filled
Grill
"Changing On/Off switch onGMG grill"
Changing the on/off switch on the GMG grill
Flip the grill upside down. Unscrew all screws holding the bottom plate together. Lift off the bottom plate exposing the inside of the machine
Locate the on/off switch. There are two wires connected to the switch. Loosen the screws and drag out the wires
Make sure you remember where you took off the wires. Drag off the power switch exposing the two screws holding the switch at place
Unscrew the screws and the switch will fall off. Replace the switch with a new one. Screw everything back together
"Grill won't start when turned on"
The grill won't start to heat when turned on
Unplug the machine. Turn it upside down. Unscrew the screws holding the bottom plate in place
Inspect the thermostat and on/off switch if burned and in need of changing. If so- See video on how to
"Guide to change rocker switch, Roller grill"
Guide to change rocker switch Roller grill model
Flip the grill upside down. Unscrew all screws located at the bottom of the grill. Lift off the bottom
Locate the rocker switch and unplug the four cable shoes attached to it. OBS- Make sure you remember where the cable shoes were sitting on the switch
If any cable is burned- replace with new shoe. Use a flathead screwdriver to remove the old switch. Push the new switch in place
Plug the cable shoes back onto the switch the exact way it was before. If they are not placed the same way- fuse might go off
"Guide to change the power cord for grills"
Guide to change the power cord for grills
While the bottom is off, locate the power cord. There are three cables that make the power cord
Green/Yellow- Earth Blue- Neutral Black- Leading One. These must be connected the same way you take them off
Unscrew the three cables and pull the out of their socket. Drag the cord out of the machine. Take a new power cord and bite of 1cm of the rubber
Lead the new cord into the machine and screw them into the socket again. Earth to Earth Blue to Blue Black to Black
"Handle for grill is broken/loose"
Black handle is loose and slides from side to side
Use an insect key/L key and locate the small screw. Tighten it properly with the insect key
"Only one side of the grill gets hot"
Only one side of the grill gets hot
Unplug the machine. Turn it upside down. Unscrew all screws holding the bottom plate together
Inspect the thermostat if burned and/or if cables and cable shoes are burned. Change thermostat if so
If thermostat is burned, you should change cable shoes as well. If that does not work. Throw away the grill and order a new one
"The grill does not start"
No bulb light when machine is turned on
Unplug the machine. Turn the machine upside down. Unscrew all screws holding the bottom plate in place. Take away bottom plate
Inspect the power cord if damaged or broken. If damaged or broken- see video how to change
Centrifuge
"Guide to change feet for centrifuge"
How to change a foot on the centrifuge
Flip the centrifuge upside down. Locate the four nuts at the bottom of the machine. Unscrew the four nuts
Carefully knock the bottom of the centrifuge loose and remove the bottom. Use a flat screwdriver to knock the bottom off
Locate the screws holding the feet at place. Unscrew the screw with a star screwdriver and the foot will fall off
Place the new foot on the correct position and place the screw in the hole inside the bottom of the machine. Screw it tightly
Place the bottom back in its place and attach the four nuts holding the bottom at place. Flip the centrifuge back to its normal position
"Guide to change handle for Centrifuge"
Guide to change the handle for the centrifuge
Flip the centrifuge upside down. Unscrew the four nuts located at the bottom of the machine
Use your screwdriver or any flathead tool to knock the yellow coloured bottom off. This may be stuck so patience is needed. Do not use to much force
Once bottom is off, carefully lift it up and let it hang to one of the sides. Make sure that no connection is being ripped off
Locate the two metal pipes sitting on top of each other. You should see the two screws holding the pipes together. Unscrew the two screws
Pull the handle all the way out. Take out the smaller pipe. Change the handle and repeat the steps to get it back together
"Handle for centrifuge is loose"
The black handle for the centrifuge is loose and/or spinning
Try pulling the black handle off- is the metal pipe it's attached to following or is the metal pipe stuck. If metal pipe is stuck go to step #2
Use an insect key to tighten the screw holding the handle in place with the metal pipe. If the metal pipe is loose going to step #3
Metal pipe broken inside and needed to be changed. Call DOC manager and/or watch video. Use spare centrifuge in the meantime
"Machine won't start"
The machine won't start when pressing the on button
Make sure that the machines handle is properly closed. Try pressing the "reset" button located at the bottom of the centrifuge
Hold the button in for 5 seconds then release. It will push itself out very slowly so won't start straight away. If it does not work-Contact DOC manager
Blender
"Blender extract smoke"
Blender starts to smell like burned rubber
Take the rubber plate that stands on the blender station. Cut a bigger hole for the middle part. Place back and see if it fits
"Blender won't start"
The blenders display won't start and/or machine won't start
Unplug the machine and place in on top of the espresso machine. Let it dry for the rest of the day and nights
Plug the machine back in the morning and see if it works. If not- call your local DOC manager. Use a spare one in the meantime
"The blender can is very noisy"
The blender can is making a weird and/or high noise
Locate the nut inside the blender can. Hold the nut with the wrench while you screw the bottom plate located under the blender can as tight as you can
Coupling Removal Tutorial - Normal Procedure
Coupling Removal Tutorial - If the Normal Procedure Doesn't Work
Scan the following QR Code on the scanner. If the scanner doesn’t register the code, print out the code and try again
How to Restart the Scanner
Step 1: Unplug the iPad Charger
Step 2: Now go to e-campus → Loyalty App → Scanner Troubleshooting → Scanner does not scan - guide
Step 3: Now scan the QR code and plug in the charger for the iPad – It is important that the first thing the scanner sees is the QR code
Step 4: Now try and add a product and scan a QR code
Keyboard Does Not Show Up
Step 1: Notice that there is a bar in the bottom of the screen. I do not see it! (Unplug and re plug scanner)
Step 2: Hold your finger on the arrow and wait until the keyboard shows
Scanner does not scan
Step 1: Check power adapter connected to the iPad – This should state [12W] if not contact purchasing / doc to get a new
Step 2: Power should be connected to iPad to USB adapter. Check the scanner is connected to the adapter & in the iPad
Step 3: The power is working fine but scanning just doesn’t work – Please scan the following QR CODE
The List
The List doesn’t Connect to Master
Step 1: Check the WIFI is the same as the master iPad
Step 2: Restart the app and press the joe logo → responsibilities → choose correct iPad position/station
Step 3: If this doesn’t work contact local store manager
POS
How to handle a difference
Step 1: Re-count the End of day cash and see if you find any mistakes
Step 2: If the amount is correct re-count Drawer to bank and see if you find any mistakes
Step 3: If the mistake has been found choose RECOUNT and type in the new (correct) amounts → The difference will then be corrected
Step 4: When everything is counted once again and the reason causing the difference has not been found yet proceed with the following: Take pictures of End Cash Drawer to bank and Card payments including the different slips and attach the pictures in an email to your Bar Manager with an explanation of the situation → When that is done press Sign EOD
Connect to Printer
The printer will be always connected but if it for some reason loses connection first check following two possible issues: 1) If the wire is connected 2) If the iPad is connected with our own network (JJINT)
How to re-connect or setup the printer from scratch:
Step 1: Choose admin button in the top bar in right corner
Step 3: Now wait until it is shown as online → The POS is now connected with the printer through the local network
Card terminal Set-up
When setting up anew card terminal you will need following 3 things:
Terminal
Charger
Adaptor for the Ethernet cable
Sequence
Step 1: Open the back side of the terminal and plug in the adaptor
Step 2: Connect the charger with the adaptor
Step 3: Make sure to plug in the Ethernet cable in the ETH-port on the adaptor
Step 4: Open settings by pressing 9+Green (at the same time) and enter the password 0856
Step 5: Press network → Select Ethernet → Enable DHCP → Scroll down and press apply
Step 6: Press the red button to exit → Press board on the terminal → Scroll down and select store → Press confirm and wait for the terminal to synchronise
Step 7: Go to settings and press 9+Green → Use same password
Step 8: Press network and select Ethernet → Make sure DHCP is not activated
Step 9: Edit the IP Address → Delete the last 3 digits (so there are 6) and replace the deleted digits with number 10 for the first terminal number 11 for the second terminal and so forth
Step 10: Press green to save the configuration
Step 11: Go back to the main screen by pressing red two times
Step 12: Press menu on the POS → Press settings → Choose CC Terminals → Enable EOD → Press add (+) and choose Adyen API terminal
Step 13: Press 5+green on the terminal → Take the iPad and scan the terminal QR-code
Step 14: Press confirm to make the iPad log-in and secure that the terminal is found and log-in succeeded
Step 15: Make a sample transaction to check if the terminal is connected and working
Music
Asking for Pairing Code
Step 1: Contact the local management and ask for a new pairing code for your store
Step 2: Insert the received pairing code into the Music Player App
Step 3: If it still does not work, please check for updated for the App and IOS system
How to Fix the Stores Sound System
Step 1: Check that the amplifier is turned on, if it is off turn on
Step 2: Check the AUX plug is connected correctly
Step 3: Check the volume levels of BOTH the iPad Soundtrack App and the amplifier
Step 4: If it still does not work, contact local management
How to Fix the Music App
Step 1: Restart the app, and check for updates. Make sure that the chosen playlist is available to be played in the time period
Step 2: Choose different playlist, if every playlist doesn’t work, please restart the app. If they still do not work, please contact local management
Card Terminal
Card terminal Set-up
When setting up anew card terminal you will need following 3 things:
Terminal
Charger
Adaptor for the Ethernet cable
Sequence
Step 1: Open the back side of the terminal and plug in the adaptor
Step 2: Connect the charger with the adaptor
Step 3: Make sure to plug in the Ethernet cable in the ETH-port on the adaptor
Step 4: Open settings by pressing 9+Green (at the same time) and enter the password 0856
Step 5: Press network → Select Ethernet → Enable DHCP → Scroll down and press apply
Step 6: Press the red button to exit → Press board on the terminal → Scroll down and select store → Press confirm and wait for the terminal to synchronise
Step 7: Go to settings and press 9+Green → Use same password
Step 8: Press network and select Ethernet → Make sure DHCP is not activated
Step 9: Edit the IP Address → Delete the last 3 digits (so there are 6) and replace the deleted digits with number 10 for the first terminal number 11 for the second terminal and so forth
Step 10: Press green to save the configuration
Step 11: Go back to the main screen by pressing red two times
Step 12: Press menu on the POS → Press settings → Choose CC Terminals → Enable EOD → Press add (+) and choose Adyen API terminal
Step 13: Press 5+green on the terminal → Take the iPad and scan the terminal QR-code
Step 14: Press confirm to make the iPad log-in and secure that the terminal is found and log-in succeeded
Step 15: Make a sample transaction to check if the terminal is connected and working
Payment does not show up
Step 1: Make sure the POS iPad is connected to the correct WIFI
Step 2: Make sure that the wire going into the card terminal are correctly placed. This wire should be the ethernet wire
Step 3: Make sure that the Card terminal is displaying the symbol in the top right corner. (WIFI symbol) If this is not displayed, please setup internet
Printer
Connect to Printer
The printer will be always connected but if it for some reason loses connection first check following two possible issues: 1) If the wire is connected 2) If the iPad is connected with our own network (JJINT)
How to re-connect or setup the printer from scratch:
Step 1: Choose admin button in the top bar in right corner
Step 3: Now wait until it is shown as online → The POS is now connected with the printer through the local network
How to connect printer with The List iPad
Step 1: Check the WIFI on both iPads are the same as the master iPad
Step 2: Go to settings → the List → Choose the iPad on the list
Step 3: Restart the app and press the joe logo → responsibilities → choose correct iPad position/station
Step 4: If it still does not work, please contact the local management
How to handle the Printer
Step 1: Make sure the POS iPad is connected to the correct WIFI
Step 2: Hold your finger on the arrow and wait until the keyboard shows Make sure that the wires going into the printer are correctly placed. These wires should be Ethernet Power cable & Small ethernet
Step 3: If all of these are placed correctly remove the printer and reconnect the printer
How to re-connect or setup the printer from scratch:
Step 1: Choose admin button in the top bar in right corner
