freshii freshii homework 1

FRESHII UNIVERSITY

DAY 2

REVIEW OF TODAY A lot was covered today in class. 1.  Conducting an inventory 2.  Unit Daily Checklist 3.  Creating a schedule 4.  Working the line

INVENTORY Take some time to think about the inventory that was completed this morning. Make note of which items or theory you are unclear on, put them aside and ask your trainer tomorrow morning.

INVENTORY ITEM UNIT/MEASURE CASES PERCENATAGE POUNDS WEIGHED LITERS LIQUID VOLUME Understand the units that each of these items are measured in, and the reason behind this. There are techniques to measuring items that are partially full/empty, and tools that are needed.

Ops manual: Section 10.1

INVENTORY Reminders 1.  It is not beneficial to eyeball an inventory count. 2.  Inventory should be done back to front or vice

versa to ensure that nothing is missed. 3.  Remember to update the pricing from suppliers

before getting your dollar value for ending inventory.


UNIT DAILY CHECKLIST •  The purpose of a UDC is to track all the activities that need to

be done during the day. •  The order of the UDC items is important to follow because of

the strategy that allows for multi tasking. •  Ensure that the hot prep is completed before/ during the set

up of the cold. •  Each “section” of the UDC ends with a walkthrough in order

for you to double check that everything is set up to Freshii standard.

•  Task: Complete your UDC for homework tonight, and send it to the trainer before 9pm so that it can be printed for tomorrows opening.

Box.com has the sample

CREATING A SCHEDULE •  The word “direct labour” is used to refer to all the staff

members that are not paid on salary. •  The targets for weekly direct labour should be between

18%-20% to remain profitable while maintaining Freshii standard service.

•  Make your schedule starting from the timeslot 11:00am – 2:00pm- this is when the overlap of all staff should occur

•  From this point, build out your schedule forwards and backwards to staff your morning and afternoon

•  Make sure that your cashiers are specifically assigned to a register, and that cashier breaks happen when there is another cashier on the floor


CREATING A SCHEDULE •  The cashier that is working needs to be the best at that job-

they are the face of the company •  If this person does go on break, they need to close the cash,

re-open it under another cashier, and then close the register again once the cashier returns from break.

•  Managers need to be station free •  Local regulations need to be checked to ensure that schedule

complies with breaks, overtime, etc.


SCHEDULING Ops manual: Section 10.1

Note the overlap of staff over the lunch rush

LABOUR COST Ops manual: Section 10.3

LABOUR

DAILY LABOUR PERCENTAGE HOURS CLOCKED X HOURLY RATE = TOTAL PAY TOTAL PAY/ NET SALES= LABOUR PERCENTAGE


LABOUR



Example 65 hours (hours clocked) X $9.50 (hourly rate) = $617.50 (total pay) $617.50/ $4000.00 (net sales)= .154 .154 X 100= 15.4% <- See if you can find the mistake in this labour equation

LABOUR



Example 65 hours (hours clocked) X $9.50 (hourly rate) = $617.50 (total pay) $617.50/ $4000.00 (net sales)= .154 .154 X 100= 15.4% <- Labour should be between 18% - 20% this labour is TOO LOW

LABOUR

WEEKLY LABOUR PERCENTAGE (TOTAL PAYROLL/ NET SALES) X 100= WEEKLY LABOUR


Example $3087.50 (total payroll) / $200000 (net sales) X 100= 15.4 %

THE LINE

REVIEW OF THE LINE Ops manual: Section 4

THE LINE REMEMBER, WHILE AT ROSEDALE, 1. YOUR TIME ON THE LINE IS NOT TO MAKE YOU THE BEST AT ANY ONE STATION 2. YOUR STAFF, THROUGH PRACTISE, WILL BECOME THE STARS OF THE LINE 3. THINK OF WAYS TO COACH YOUR STAFF- ASK YOUR TRAINER FOR COACHING AND TEACHING TIPS THAT THEY HAVE BEEN SUCCESSFUL USING IN THE PAST

Ops manual: Section 10

REMINDERS OF THE LINE STATION BY STATION Cashier •  Cashiers must count their float before the shift, and each

register is assigned to one single cashier. •  The job of a cashier is to suggest and sell to guests, not

just take orders. •  Cashiers need to know the specials, be engaging, and

able to speak to the guests so that they feel comfortable and choose to purchase more products.


REMINDERS OF THE LINE STATION BY STATION Quarterback •  The bases of the quarterback station are rice, rice

noodles, kale and quinoa. •  Noodles are steamed for 30 seconds. •  2 oz of dressing is put on salads, while 1 oz of dressing is

put on the burritos and wraps. •  Heaping 2oz scoops are used to portion protein. •  Keeps an eye on the water temperatures, paper in printer,

andtheir station is well stocked.


REMINDERS OF THE LINE STATION BY STATION Ingredients •  The two major roles of ingredients station are: visual

appeal and accuracy. •  Use the stock sheet to ensure that the line is stocked to

par levels •  The portions on the ingredients station is a 1oz scoop of

each ingredient- unless a recipe states otherwise.


REMINDERS OF THE LINE STATION BY STATION Finishing •  The last person to come into contact with the guest meal

before handing it off. •  The finisher will keep an eye on the cutlery and condiments

stand. •  Use correct rolling techniques.


INTRODUCTION TO TOMORROW

OPENING SHIFT Tomorrow you will use your UDC to go through a store opening with the trainer. Pay close attention to the time that your activities take and plan your own UDC accordingly.

Box.com has the sample

BREAKFAST PROFILE ü  SLOW COOKED OATMEAL

ü  Organic slow cooked oatmeal needs to cook for 2 minutes ü  2 cups of water: 1 cup of oats

ü  BREAKFAST BURRITOS ü  These are the same size as the lunch menu burritos

ü  BREAKFAST POCKETS ü  These are half the size of the breakfast burritos

ü  YOGURT PARFAITS ü Made with low fat greek yogurt, honey, granola and fresh fruit Check out the link to the Freshii menu that is provided at the end of this presentation


GUEST SERVICE We will learn even more about how Freshii serves their guests, all the 10 steps of the cashiers, tomorrow there will be a brief introduction to guest service. Learning about the two types of dissatisfied guests: Walkers and Talkers. Walkers: Will leave without telling you what they are unhappy about. Talkers: Will tell you in person what they are unhappy about, there is a 90% chance that after a conversation you can change the experience for these guests and get them to return


PREP AND CLEANING THEORY Prep and cleaning go hand in hand because both activities deal with food handling. 1.  We will go through the prep equipment and tools. 2.  We will learn about the sanitization practices. 3.  We will have a short assessment regarding the material that was

learned in class today.


PREP There are a number of tools that Freshii uses for the prep of the line ingredients The most important are: 1.  KNIVES 2.  CUTTING BOARDS 3.  CUTTING GLOVES 4.  FOOD SAFETY GLOVES 5.  ROBOT COUPE 6.  HAIRNETS 7.  HANDMIXER 8.  TOMATO DICER 9.  RICE COOKER


PREP-KNIFE SAFETY •  Wearing cutting gloves

every time anyone uses a knife

•  Yelling “sharp” or “knife” while walking with a knife

•  Cutting with the heel of the knife (shown with a red circle)

•  Keep knives sharp


PREP-CUTTING BOARDS •  Yellow: Chicken •  Green: Fruits and Vegetables •  Place a damp cloth underneath the

cutting board to prevent slipping.


PREP-GLOVES A) B)

These gloves are used on the hand that does not hold the knife. While holding the food steady this glove protects hands from possible knife slips.

These gloves are used each time food is handled to keep the food safe to eat. Wear this glove on top of the cutting glove in photo A).


PREP- THE ROBOT COUPE The Robot Coupe is basically a high-powered restaurant food processor. There are a number of blades that are used with this machine in order to prep the line ingredients at Freshii.

Ops manual: Section 6.2a)

PREP- ROBO COUPE BLADES Ops manual: Section 6.2 a)

PREP- THE HAND MIXER

The hand mixer is an emersion blender used for mixing and whipping dressings.

Ops manual: Section 6.2 b)

PREP- THE TOMATO DICER

We use this tool to cut tomato (and chicken in Canada). The blades are as sharp as knives.

Ops manual: Section 6.2c)

PREP- THE RICE COOKER Ops manual: Section 6.2d)

We use this machine to cook rice and quinoa. The Freshii rice cooker has a stainless steel and plastic exterior, as well as a removable non-stick coated well.

PREP- HAIRNETS

Hairnets must be worn at all times that a staff member is prepping, handling, or working on the line with food.


CLEANING- 3 COMPARTMENT SINK Ops manual: Section 5.5

CLEANING- 3 COMPARTMENT SINK Get to know the order of the three compartment sink using the photo on the previous slide. 1.  Wash 2. Rinse 3. Sanitize- this should be kept at 200ppm QUAT or 50ppm Chlorine and exposed to product for at least 10 seconds These steps will be followed when washing everything from knives, to cutting boards, to the blades of the Robo Coupe.


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freshii freshii homework 1