Ensure a nice-looking Counter Product Display
Breakfast Pilot
1/
9
Introduction
Capture the Morning
At JOE & THE JUICE, we're already strong during lunch, and we offer two of the most popular morning products around: juice and coffee. Now, we're taking the next step.
With Capture the Morning, we're strengthening our food offering in the morning hours, introducing a new breakfast range designed to attract guests looking for a quick, convenient bite on their way to work. And when they come in for food, we believe they'll also grab a juice or coffee, that's the opportunity.
This is a key strategic focus for us as a company. The goal is to create higher traffic in the morning and get more Juicers on shift to support it.
With this launch, we're:
- Turning JOE into a daily breakfast habit by winning the morning hours
- Giving guests what they actually want, energising, feel-good food that travels well
- Driving extra sales without slowing us down, with products built for our flow
- Raising the bar in every store, every morning, with confident execution
Your role in bringing these products to life is essential.
This training sets you up to know the products, move fast, and deliver the same great JOE experience from the very first order of the day. Let's capture the morning, and create some great mornings together!
How to Train
Prior to Training
Before any practical training can be carried out, following structures need to be set by the Store Manager:
- Bar Setup: Setup the station according to the instructions in this module, and create a structure of where to access: day stickers, ingredients, equipment, utensils and canteens.
- Ideal Prep: Update DCWF with new prep items and procedures.
The Manager of each store is responsible of training each of their team members in the new Breakfast products. This includes:
- Hygiene Procedures of handling new ingredients
- Equipment Procedures on how to handle new equipment
- Product Making of new products
- Prep Procedures of new ingredients
Training Approach
There are two different ways to practically train the team in the new breakfast procedures:
Approach 1: Team Meeting
Train all team members in one go, going through all procedures together as a team. Questions from the team can be asked & answered immediately so everyone receives a full rundown. However, an additional follow up is needed closer to the launch to validate the training.
Approach 2: Individual Training
Train each Juicer one by one during the preparation weeks
- Prep new ingredients together in the morning hours signing off Prep Procedures
- Train new Product Making Procedures during opening hours
Both approaches are beneficial for different types of stores. Each store will have their own training approach. If you are uncertain about which training approach that works for you, contact your District Manager.
Manager Checklist
OPENING / MORNING SETUP
- Confirm closing shift completed wrap defrost at correct quantity
- Verify all breakfast utensils are set up: forks, knives, tongs, measurement cups
- Check bread and eggs are at correct temperature before service begins
- Confirm Scraegg machine is clean and calibrated before service
- Ensure grey dishwasher tray / dirty utensil box is in place at station
- Check QR code stickers and any condiments (salt & pepper) are in place
DURING SERVICE
- Monitor egg temperature — eggs must not be left out of the fridge for extended periods
- Ensure bread goes back into the fridge every time after use
- Enforce clean-as-you-go after each product using sanitiser wipes (not cloths)
- Follow wrap identification system on the grill so foil-wrapped items can be distinguished
- Monitor Scraegg machine for any signs of leaking — escalate if found
CLEANING & HYGIENE
- Clean machine tip in hot water; remaining components go in dishwasher (sanitiser alone is not sufficient)
- Wipe down grill with sanitiser wipe after each breakfast item
- Remove and clean utensil tray — used utensils go in dirty box, not loose on counter
CLOSING SHIFT (prep for next morning)
- Defrost correct quantity of wraps based on expected next-day sales
- Set up all breakfast utensils ready to go: forks, knives, tongs, cups
- Confirm grill with clamp is in place and set to breakfast setting
- Ensure all equipment is cleaned and stored correctly before end of shift
- Complete and sign off breakfast closing checklist
The Manager Checklist can be downloaded here downloaded here.
Station Setup
Store with Breakfast Station
Store without Breakfast Station - Food Station Setup
Food Station
All Egg products are made on the food station including Wraps & Hot Bowls.
Juice Station
All Cold Bowls are made on the Juice Station.
Swap Berry Compote for Kefir Chia in fridge drawer
Honey can be stored ambient on the counter top.
Equipment
Workflow Rules
How to make a portion of eggs
- Portion Eggs (70ml)
- Salt & Pepper 3 grinds each
- Press start
- Turn egg slowly with fork to keep big chunks (avoid stirring)
- Note: Use clean cup & fork each time.
*Disinfect steamwand after each use with disposable sanitation wipes
Wrap making sequence
THE SEQUENCE FOR MAKING WRAPS IS AS FOLLOWS:
- Avocado
- Meat
- Spinach
- Egg
- Dressing
- Extra Topping
*Avocado must come before egg in sequence to avoid cross contamination of avocado knife
Wrap Build (Cross, Placement)
When placing ingredients ensure to place them in one straight line from end-to-end.
How to fold the wrap
- Put fillings on wrap (middle & bottom) following IMS.
- Fold the sides in first
- Tuck the bottom
- Roll with compression - Wrap tight
- Wrap with foil
How to Grill & pack Wrap
1. Wrap the folded wrap in tin foil and place in grill for 30 seconds
*Be careful when closing the grill so you don't smash the wrap
2. Then place the wrap in the designated wrap box.
Clean on the go
- Clean the Scraegg machine using disposable sanitation wipes
- Clean cutting board and counter top with paper towels
- If anything has become contaminated with Egg, clean and disinfect with disposable sanitation wipes, run any equipnment through the dishwasher
Hot Bowls
Hot bowl IMS
THE SEQUENCE FOR MAKING EGG BOWL IS AS FOLLOWS:
- Spinach
- Avocado
- Meat
- Egg
- Grana Padano / Parmesan
- Dressing
- Extra Topping
Hot Bowl making
1st Layer: Start by filling Hot Bowl with Spinach.
2nd Layer: Place, Avocado, Meat and Egg, Extra Toppings so it's separate
3rd Layer: Place Parmesan/Grana Padano on top of ingredients
4th Layer: Swing Dressing on top
Avocado Cutting Method
IMS Sheets
Find your markets IMS Sheets here
Validation Checklist
Find your markets Validation Checklist here
Cleaning Procedures
Daily Scraegg Cleaning
End of Day Scraegg Cleaning
Weekly Scraegg Cleaning
How to Clean and Handle Tools
New Ingredient Shelf-Life
Hygiene Procedures
Liquid Egg / Scraegg — Egg Handling HACCP
Supplier & Product
- Only liquid egg from approved suppliers may be used — no retail or outside purchases
- Product is tested and assured Salmonella-free
- If Salmonella-free status is ever in doubt, stop use immediately and initiate a recall
Storage
- Max fridge temperature: 5°C (UK/ROI) / 41°F (US)
- Store on bottom shelves or drawers only — if top shelf is unavoidable, place container in a canteen to catch spills
- Once opened, label with opening date and use-by date (3 days from opening) — e.g. opened 1 May = use by 3 May
- Discard any remaining egg after use-by date
- During service, return to fridge drawer when not in active use — do not leave at room temperature
Portioning & Cooking
- Measure portions accurately per recipe card — overfilling risks undercooking
- Run the full Scraegg machine cycle — do not remove egg early
- Juicer must visually confirm egg appears fully cooked before removing from cooking container
Equipment Cleaning
- Scraegg wand: sanitise with a wipe after every use (no steam purge)
- Rubber lid: sanitise in place with a disposable wipe after every use; replace if visibly dirty or at minimum every 4 hours
- Machine: deep clean daily minimum, more frequently in busy bars — follow provided cleaning schedule
- Cooking/serving containers: store upside down on a clean sanitised surface (canteen or rubber mat)
Cross-Contamination
- Change gloves immediately if contaminated with egg
- Any surface, cutting board, or utensil contaminated with egg must be wash-rinse-sanitised before further use
- Use dedicated salt & pepper shakers at the breakfast station
Grill Contamination (torn wrap)
- If wrap tears and contaminates the grill, stop use immediately
- Remove all egg residue from the grill surface
- Clean and sanitise fully before resuming, formal written procedure still to be finalised
Safety
- Never operate the steamer without the rubber lid in place — burn risk
- Use caution when flushing the boiler and removing the hot water drip tray
IMS Sheets
Find your markets IMS Sheets here
Validation Checklist
Find your markets Validation Checklist here
Prep Manual
Kefir Chia Prep
We do it by following steps:
- Add 1 carton of kefir to 1/6 canteen
- Pour 1 grey cup (75g) of Chia Seeds into canteen. Stir Immediately
- Place a lid and wait 2-5 minutes
- After 2-5 minutes, stir one more time thoroughly, before placing a day sticker on the canteen lid
- Store overnight in fridge
Shelf Life: 48 hours
Checklist
Find your markets Checklist here
IMS Sheets
Find your markets IMS Sheets here
Validation Checklist
Find your markets Validation Checklist here
Product Manual Rest of World
Wraps
Eggs & Avo Wrap
WRP.AVO
Turkey Scramble Wrap
WRP.TURK
Steak 'N' Eggs Wrap
WRP.STEAK
Hot Bowls
Eggs & Avo Bowl
BWL.AVO
Turkey Scramble Bowl
BWL.TURK
Steak N' Eggs Bowl
BWL.STEAK
Cold Bowls
Power Bowl
BWL.POWER
Yoghurt Bowl
BWL.YOG
Gut Start Bowl
BWL.GUT
Functional Smoothies
Legend's Start 16oz
LEGEND
Legend's Start 20oz
LEGEND
.png)
IMS Sheets
Find your markets IMS Sheets here
Validation Checklist
Find your markets Validation Checklist here
Product Manual United States
Wraps
Eggs & Avo Wrap
WRP.AVO
Turkey Scramble Wrap
WRP.TURK
Steak 'N' Eggs Wrap
WRP.STEAK
Hot Bowls
Eggs & Avo Bowl
BWL.AVO
Turkey Scramble Bowl
BWL.TURK
Steak N' Eggs Bowl
BWL.STEAK
Cold Bowls
Power Bowl
BWL.POWER
Yoghurt Bowl
BWL.YOG
Gut Start Bowl
BWL.GUT
Functional Smoothies
Legend's Start 16oz
LEGEND
Legend's Start 20oz
LEGEND
How to videos
IMS Sheets
Find your markets IMS Sheets here
Validation Checklist
Find your markets Validation Checklist here
FAQ & Troubleshooting
Calibrating and Programming
How to spot undercooked egg
Texture: Very runny, almost liquid, grainy, small bits, and doesn't scramble well
Watch out for
Before Opening Bottle:
- Different shape from other bottles
- Out of date
- Broken seal on cap
- Sound: Fizzy sound when opening
- Smell: Gassy, sour, sweet, rotten
- Visual: Foamy, pale colored egg, lumps
When Opening Bottle:
- Sound: Fizzy sound when opening
- Smell: Gassy, sour, sweet, rotten
- Visual: Foamy, pale colored egg, lumps
When Cooking the Eggs:
- Smell: Smells sour, overly eggy/sulphurous
- Texture: Very runny, almost liquid, grainy, small bits, and doesn't scramble well
FAQ
The bottle is out of date
- Pour out in sink and discard. Note the Lot No. on cap and contact BM for a refund.
The bottle sound fizzy when opening
- Discard immediately (fizzy = fermentation or bacteria)
The eggs smell unusual, look foamy, or have a very pale-yellow color
- Double-check all quality signs. If issue persists, discard
How should eggs look when cooked correctly?
- Should form a soft, collected mass with large, fluffy chunks
- Should not be overly wet, runny, or grainy
- If grainy, liquid after cooking, or has a sulfur/gassy smell → check batch and discard
Do's & Don'ts
Closing Tasks
Deep Clean Centrifuge
Closing Tasks
Espresso Machine Cleaning
IMS Sheets
Find your markets IMS Sheets here
Validation Checklist
Find your markets Validation Checklist here
IMS cheat sheets
Wraps
- Eggs & Avo
- Turkey Scramble US & ROW
- Steak N' Eggs
HOT BOWLS
- Eggs & Avo
- Turkey Scramble US & ROW
- Steak N' Eggs
Cold BOWLS
- Power Bowl US & ROW
- Yoghurt Bowl US & ROW
- Gut Start US & ROW
Functional Smoothie
- Legend's Start 16/20 US & ROW
Cleaning Tasks
Clean Bar Bins
Clean Bar Lamps + Speakers
Clean Bar Front
Clean Bar Filters
Clean Seating and Tables
Clean Trash Bins in Customer Area
Clean Cleaning Tools
Clean Drains
Clean Floor Panels
Clean Walls and Pictures
Clean Fridges
Clean Dishwasher
Clean Sinks
Deep Clean Stockroom + Fridges
Deep Clean Mythos
Deep Clean GB5
Transport Wagons
Bar Cabinets
How to handle Cleaning Detergents
Dishwasher Detergent
Cafiza
Multipurpose
IMS Sheets
Find your markets IMS Sheets here
Validation Checklist
Find your markets Validation Checklist here
Prev
13/
9
IMS Sheets
Find your markets IMS Sheets here
Validation Checklist
Find your markets Validation Checklist here
