Prep Manual

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Grana Padano

*This video is for reference and technique only

WE DO IT BY FOLLOWING THESE STEPS:

  1. Open packet.
  2. Pour into canteen.
  3. Day sticker.
  4. Replace pack in fridge and canteen in drawer.

REMEMBER:

  • The Grana Padano lasts 48 hours. You MUST use a day sticker

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Pickles

*This video is for reference and technique only

WE DO IT BY FOLLOWING THESE STEPS:

  1. Open can with proper can opener. Do not use a knife.
  2. Pour entire contents of can (including liquid) into 1/3 plastic canteen.
  3. Fill a 1/4 canteen with pickles, no liquid. Leave remaining pickles & liquid in the 1/3 canteen.
  4. Place 1/4 canteen into cooling grave, and 1/3 canteen back in fridge.

Squeeze Bottle Lid

*This video is for reference and technique only

‍WE DO IT BY FOLLOWING THESE STEPS:

  1. Use an avocado knife
  2. Find the hole in the lid
  3. Twist the avocado knife to enlarge the lid
  4. Make sure no loose plastic debris are left
  5. Wash the bottle in the dishwasher before using it

Steak

*This video is for reference and technique only

WE DO IT BY FOLLOWING THESE STEPS:

  1. Defrost the steak overnight in the fridge.
  2. Open the package over the sink to avoid spills.
  3. Drain any liquid into the sink.
  4. Separate the slices and place them into a 1/4 canteen.
  5. Throw the plastic packaging in the bin.

REMEMBER:

  • The Steak will last 48 hours. You MUST use a day sticker

Tomato

*This video is for reference and technique only

Cut the top off and cut it in half. Bring one of the halves to the flat side. Slice the tomato into 8 usable slices. Throw away the end piece of the tomato. Repeat same procedures on the other half.

Banana

Rinse thoroughly. Cut off each end of the banana. Slice the peel open with a thin cut from the top to the bottom of the banana – but don’t remove it. Slice the banana into 4 equally sized pieces.

Cucumber

Rinse thoroughly. Cut off the ends of the cucumber in two small pieces. Slice the cucumber into 4 equally sized pieces.

NB: For US please check the Matrix above.

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Elderflower

Fill the elderflower bottle with the concentrated elderflower mix-up to a 1/5 of the bottle. Then fill up with cold water to the top.

Kefir

WE DO IT BY FOLLOWING THESE STEPS:

  1. Shake the Kefir, before pouring it
  2. Pour the Kefir into the 350ml squeeze bottle
  3. Place on lid
  4. Add day-dot sticker and store in fridge

Passionfruit

Make notice of the top and bottom of the passion fruit, and then cut it in half making sure either the top or the bottom is in the halves.

Pineapple

Cut off the top and the bottom of the pineapple. Place it on one of the flat sides and cut off the peel in thin slices. Make sure there is no peel left. Cut the pineapple in half from top to bottom and place one half on the flat side. Slice this half into 5 equally sized pieces and repeat with the other half.

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Matcha Liquid Prep

WE DO IT BY FOLLOWING THESE STEPS:

  1. Fill blender to 24oz line with cold water from the tap
  2. Use the ‘MATCHA’ cup measure to place 2 FLAT scoops of matcha into the blender can
  3. Place blender can on the blender station and blend for 30 seconds
  4. Pour into 32oz squeeze bottle and add day dot sticker (write on sticker: day and date prep was made + product name e.g. Friday 01/02 Matcha)
  5. Store in the coffee fridge for the day

REMEMBER:

  • ‍‍Store the Matcha Liquid in the milk fridge after use and overnight
  • Only prep according to daily sales (ideal prep)

Compote

WE DO IT BY FOLLOWING THESE STEPS:

  1. Open the tub of Compote
  2. Pour the Compote into a 1/6
  3. Store in fridge

REMEMBER:

  1. The Compote will last 48 hours. You MUST use a day sticker

Croissants

Find the user guide on how to prepare croissants here:

Manual

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Egg Mousse

WE DO IT BY FOLLOWING THESE STEPS:

  1. Mash 20 eggs in large bowl until large even sized chunks
  2. Weigh 315g chilled mayonnaise into the bowl
  3. Slice 3 spring onions (or half bundle) finely and add to the bowl
  4. Grind 8 grinds of salt and 8 grinds of pepper into the bowl
  5. Mix gently and place in canteens

REMEMBER:

  1. Do not mash the chilled eggs too small, they should be up to 2-5cm size chunks
  2. You must weigh the chilled mayonnaise
  3. The extra prep must be kept in the fridge with the lid on‍
  4. Canteens of egg mix must be wasted after 3 hours in the cooling grave – use a timer for this.
  5. Use correct utensils, not hands or yellow cups

Sriracha

WE DO IT BY FOLLOWING THESE STEPS:

  1. Open a Sriracha and twist the lid off
  2. Pour the Sriracha into a 12oz squeeze bottle
  3. Store in fridge

REMEMBER:

  1. To store in fridge when not being used
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