SERVING FOOD
The way to organize food according to the expiration date
FEFO or FIFO
Our trademarked ice blended coffee/cream beverage
Frappuccino Blended Beverage
What are the steps in the "Customer Support Cycle"?
1. Set Timer
2. Check Cafe & Connect
3. Complete a Cycle Task
4. Perform Station Restock
What is the proper holding temp for our pastries?
<5C
What are the 3 key priorities for SWAH?
2. Beverage Production
3. Hand off
A great way elevate the Starbucks Experience and offer customers a chance to try something new from our menu
Sampling
The last step in the blended beverage routine
Clean up
What is the "Check Cafe" routine?
2. Maintain seating area
3. Check and stock restrooms
4. Finish
The hand washing routine
1. Wet
2. Soap
3. Scrub
4. Rinse
5. Dry & Santize
The first look. How we welcome and genuinely connect with every customer from the moment they walk in.
POS and Queue
The steps in "Warmed Food routine"
1. Prepare
2. Warm
3. Finish
4. Hand off
Which part of the blended beverage routine do you place the service with a heart sticker on the cup?
At the start - before you pump coffee
Name atleast 5 cycle tasks
1. Maintain food case
2. Maintain RTD/RTE display
3. Empty one garbage
4. Wash dishes
5. Spot clean front door
6. Sweep
7. Deep clean restrooms
Name atleast 5 food allergens
Dairy, Eggs, Soy, Wheat, Shellfish, Nuts, etc
The craft. How partners honor every order with care and precision, beautifully made and right the first time
Beverage Production
"VMD" stands for...
Visual Merchandising Display
When customers ask for a "Not Sweet" Frappuccino blended beverage, can craft one without a Frappuccino Syrup Base?
No
What is the difference of "Point of Use" and "Station Restock Inventory"?
POU - ingredients/supplies required to fulfill a peak
SRI - used to replenish point of use stock
A manual where we can find details of our products like ingredients, product information, nutritional facts, etc.
Approved Product List
The last sip. How partners close every interaction with genuine appreciation that goes beyond a simple thank you.
Hand off
The 4 VMD principles
1. Elevated
2. Focused
3. Interruptive
4. Descriptive
What are the beverage routine sequencing principles?
1. Keep the machine busy
2. Replace like for like
3. Work on only two beverages at a time - start second, finish first
When utilizing the store walk, what STANDARD is: "to warmly acknowledge every customer, engage with kindness, and make every moment right"
Customer Standard
Our sanitizer solutions should be at a concentration of...
200-400ppm