Bakery Transformation
Expected completion time of AM Bake
8am Sundays
Travel Paths-when and where
15-20 minutes
Dining to Chem area
Deleted items
CinnaCrunch Ham & egg sandwich
Green Goddess Caprese Melt
The associate uniform
Hat
Apron
Nametag
Solid color Shirt/Pants
Nonslip shoes
Ecosure Audits are to be completed ___ a day
two required steps when putting up bread/baked goods received on truck
Rotate(FIFO)
Date boxes
3 of 6 forecasts printed daily
soups
macs
Produce(avocados)
premades
lunch/dinner
New Items(Permanent)
Bacon Double Take breakfast sandwich
Ham, Egg, and Cheese on Ciabatta
Toasted Caprese Melt
Maximum hours over for the week
25
Appropriate storage of associate food and drink
Drinks must be in cupholders(Not on countertops)
Drinks must have lid and Straw
Food items must be kept with personal belongings(Not on counter tops)
Three tasks the AM Baker needs to complete daily, outside of bake itself
Pull Thaw Bagels
Bring back utensils
Print Focaccia date dots
Clean station
25 minute rule
Think ahead for:
Peak business hours
RTMS to TipTop
Bakery Levels
Shift transition
LTO Items
Steak and Wake breakfast sandwich
Cinnamon Roll breakfast sandwich
Cinnatopped rolls
3 Team Lead responsibilities
Delegating for Manager
Quality Control
Coaching/role modeling standards
(Manager) customer has an allergen
Take over for cashier
Cannot 100% guarantee no cross contamination
Inform production team
Number of maximum stockouts by end of week in all three categories
5
Three reports we look at daily
Daily Trend
Intraday(Labor)
Cafe Health
Items with drip trays
Pickled red onions
Pepperoncinis
Pineapples
Sliced Tomatoes
Cafe Health expectations
Overall: 78
Accuracy: 89
Warmth: 84
Cold holding food above 40(7pts)
Food contact surfaces clean and sanitized(7pts)
Pest activity(6pts)
Cross contamination during food storage and preparation(6pts)
Proper concentration of sanitizing chemical in dishwasher(6pts)
look at the photos(:
_____ _____ is key to success!
Clean drains with wash n walk daily
Hang mops
Linens taken out daily
Dust pans cleaned daily
Lines pulled, swept and scrubbed daily
Proper Chemical storage
Away from food items
Properly labeled
Off the floor