Basics
What is Shake Smart's moto?
Fuel Your Lifestyle
What is the first things we do when opening?
Open the safe, clock into revel, and clock into homebase
What is the inventory method we use at Shake Smart and the order we should be using all ingredients?
FIFO (First In and First Out)
What areas of the store should be mopped every close?
Behind the counter, back and front of the store!
How do we clean the counters and appliances properly?
Move everything off the counter or fridge, and clean with the blue spray bottle and clean rag.
What is the first question we ask customers when guiding them to a shake of their choice?
A creamy shake or a fruit smoothie?
What requires a date dot?
ANY PERISHABLE ITEM
What is the only wrap that has no cheese and receives avocado?
What is the price for adding avocado?
A Veggie Wrap
$1.00 for avocado
What are the items that we make in store that require preparation the previous day?
cold brew, overnight oats, protein balls, and wrap prep
How often does someone need to deep-wash the cutting board in the sink?
They should be cleaned at least 2x a day
What are the three things we do when someone with an allergy orders?
Bonus:
What do we do if it is not a peanut allergy?
1.Tell the customer we are not an allergen free facility
2. Grab the Peanut free blender
3. wash hands/put on gloves one person makes the shake form start to finish
*** if it not a peanut allergy then we double wash the blender
What is the number amount of any ingredient that is considered a low stock alert sent directly to Sydney
Where do you find the expiration dates for all major ingredients?
BONUS 100
The only ingredient that doe snot need an expiration date
the freezer doors
bonus: opened dry goods that are stored on the shelves (the nuts.com)
What are the three things that you clean and take a photo of for closing?
1. disassemble and wash the rapid rinse
2. wash the three compartment sink &backsplash
3. scrub and mop floors
When is the ONLY time we use bleach in the store?
cleaning the floors, under the sink/fridges/freezers, the drains, and to help rid of dried and crusty fruit!
What is the best way to ensure tat a customer receives all items in their order?
Leaving 1 receipt with each item on the order
What are three things we should ALWAYS be checking the inventory levels of?
Bananas, Yogurt, and Carrot Juice
What is the temperature range that the fridge AND freezer should be in at all times?
the fridge should be between 33*-41*
the freezer should be between -10* and 20*
What are the three tasks that the closing SL need to complete?
Bonus:
Can you name the three numbers we record on EOD reports?
End of Day reports, the closing inventory excel, sending numbers in the Tulane Sales GC
Bonus:
Total Orders, Net Sales, Meal Plan
What is the easiest way to cleaned a spilled shake
a mop on teh floors and water dipped into the sanitizer for the counter
How should you respond when a customer is unhappy with their order?
Apologize first, offer another item, and prioritize first in the line of operations?
What is the ting you should do during your first hour on shift?
5 minutes, 5 action items
spending 5 minutes during your first hour on shift finding 5 things to work on throughout your shift
What is the method to ringing up a remake?
add the right size to a new order, add any modifications, then mark as a remake 100%
What is the moto that we use at Shake Smart to help with tasks and sharing responsibility?
Bonus:
Provide an example of how to do this
Motivate don't delegate
"We have x number of tasks that need to be completed, there are 3 of us so lets each choose two" Let the TM pick what they want to do and the SL does what is left over.
What are the main things you need to do when the health department arrives?
1. remove all utensils form the bins (frozen fruit, bowl toppings, etc)
2. empty, drain and refill the sinks with clean water
3. grab the test strips