Handwashing

All employees must wash their hands regularly, especially before handling food, after using the restroom, and after handling money. Proper handwashing techniques include using soap and warm water for at least 20 seconds.

Food Preparation

Food must be prepared in a clean and sanitary environment. This includes wearing gloves when handling food, using clean utensils and equipment, and avoiding cross-contamination between raw and cooked foods.

Personal Hygiene

Employees must maintain good personal hygiene, including keeping hair tied back, wearing clean uniforms, and avoiding touching their face or hair while working.

Cleaning and Sanitizing

Surfaces, utensils, and equipment must be regularly cleaned and sanitized to prevent the spread of germs and bacteria. This includes using approved sanitizers and following proper cleaning procedures.

Fire Safety

In the event of a fire, employees must evacuate the building immediately and assemble at the designated meeting point. Fire extinguishers and fire alarms must be easily accessible and in working condition.

Medical Emergencies

Staff should be trained in basic first aid and CPR. In case of a medical emergency, employees should call emergency services immediately and provide assistance to the best of their ability.

Evacuation Procedures

Employees should be familiar with the evacuation routes and procedures. Regular drills should be conducted to ensure everyone knows what to do in an emergency.

Slips, Trips, and Falls

Employees should keep walkways clear and dry to prevent accidents. Wet floor signs should be used when cleaning spills, and proper footwear should be worn.

Ergonomics

Proper ergonomic practices should be followed to prevent injuries. This includes maintaining good posture, using ergonomic equipment, and taking regular breaks.

Hazardous Materials

Proper handling and storage of hazardous materials should be observed. Employees should be trained on how to safely use and dispose of these materials.

Receiving and Storage

• Inspect all incoming food shipments for signs of damage, spoilage, or contamination.

• Ensure that perishable items are promptly refrigerated or frozen to maintain freshness.

• Store food items according to recommended storage guidelines to prevent spoilage and contamination.

Preparation

• Wash hands thoroughly before handling food and in between different tasks to prevent cross-contamination.

• Use separate cutting boards and utensils for raw and cooked foods.

• Cook food items to their recommended internal temperatures to kill harmful bacteria.

Serving

• Keep hot foods hot (above 140°F) and cold foods cold (below 40°F) to prevent bacterial growth.

• Use serving utensils and gloves to handle food items to prevent contamination.

• Discard any food items that have been sitting at room temperature for more than two hours.

Cleaning and Disinfecting

• Clean and disinfect all surfaces, equipment, and utensils regularly using approved sanitizing solutions.

• Focus on high-touch areas such as door handles, countertops, and faucets.

• Use disposable wipes or towels to avoid cross-contamination.

Dishwashing

• Use the three-sink method for washing dishes: wash in hot, soapy water; rinse in clean, hot water; sanitize in a bleach solution or commercial sanitizer.

• Air dry dishes on a clean rack to prevent contamination from towels.

• Store clean dishes in a clean, dry area.

Hand Hygiene

• Wash hands with soap and warm water for at least 20 seconds, especially before handling food, after using the restroom, or touching surfaces that may be contaminated.

• Use hand sanitizer with at least 60% alcohol if soap and water are not available.

• Avoid touching the face, especially the eyes, nose, and mouth, to prevent the spread of germs.

Gloves

• Wear single-use, disposable gloves when handling food to prevent contamination from hands.

• Change gloves between different tasks and when switching between handling raw and cooked foods.

Hairnets and Aprons

• Wear hairnets or hats to prevent hair from contaminating food.

• Wear aprons to protect clothing from spills and to prevent contamination of food from clothing.

Face Masks

• Wear face masks, especially in areas where social distancing may not be possible, to prevent the spread of germs from the mouth and nose.

• Replace masks regularly and dispose of them properly after use.

Verbal Communication

Staff are trained to speak clearly and confidently, using positive language and appropriate tone. They are encouraged to listen actively to customers and ask clarifying questions when needed.

Nonverbal Communication

Body language plays a crucial role in communication. Staff are taught to maintain eye contact, smile, and use open gestures to convey friendliness and approachability.

Written Communication

Written communication skills are also important, especially for responding to customer inquiries or feedback. Staff are trained to use proper grammar, spelling, and tone in written communication.

Listen and Acknowledge

Staff are trained to listen attentively to customer complaints without interrupting. They should acknowledge the issue and express empathy for the inconvenience.

Apologize and Resolve

After understanding the complaint, staff should apologize sincerely and offer a solution to resolve the issue. This may involve replacing an item, offering a refund, or providing a discount on future purchases.

Follow-Up

After resolving the complaint, staff should follow up with the customer to ensure they are satisfied with the resolution. This helps to show that their concerns are taken seriously.

Anticipate Customer Needs

Staff are encouraged to anticipate customer needs and offer assistance proactively. This may involve suggesting menu items, refilling drinks, or offering additional services.

Personalize the Experience

Creating a personalized experience can make customers feel valued. Staff are trained to remember and use customers' names, preferences, and past interactions to enhance their experience.

Resolve Conflicts Professionally

In the event of a conflict, staff are trained to remain calm and professional. They should focus on finding a solution that satisfies the customer while upholding company policies.

Sustainability Practices

We are committed to sustainability in our sourcing practices. Staff should be knowledgeable about our efforts to source ingredients responsibly, such as using organic, locally sourced, and ethically produced ingredients.

Specialty Ingredients

Some of our menu items may contain specialty or unique ingredients. Staff should be able to explain the flavor profiles and origins of these ingredients to customers who may be unfamiliar with them.

Freshness and Quality

Staff are trained to prioritize the use of fresh and high-quality ingredients in all menu items. They should be able to identify the source and quality of ingredients used in each dish.

Allergen Awareness

It is crucial for staff to be aware of common allergens present in our menu items. They should be able to advise customers on allergen-free options and potential cross-contamination risks.

Seasonal and Local Ingredients

Staff should be knowledgeable about the seasonal availability of ingredients and our commitment to sourcing locally when possible. This information can enhance the customer's appreciation of our menu offerings.

Cooking Techniques

Staff should be familiar with various cooking techniques used in preparing menu items, such as grilling, baking, frying, and steaming. They should understand how these techniques affect the flavor and texture of the food.

Recipe Consistency

Consistency is key in ensuring that every dish is prepared to the same high standard. Staff should follow standardized recipes and portion sizes to maintain consistency across all orders.

Food Safety Practices

Proper food safety practices, such as correct temperature control, storage, and handling procedures, should be followed at all times to prevent foodborne illnesses.

Cooking Times and Temperatures

Each menu item has specific cooking times and temperatures that must be adhered to. Staff should be aware of these requirements to ensure that food is cooked safely and to the desired level of doneness.

Equipment Use and Maintenance

Proper use and maintenance of kitchen equipment are essential for food safety and quality. Staff should be trained on how to operate and clean equipment correctly.

Plating Techniques

Staff should be trained in plating techniques to ensure that each dish is presented attractively. This includes arranging food neatly on the plate and garnishing appropriately.

Attention to Detail

Attention to detail is important in ensuring that each dish is presented according to our standards. Staff should pay attention to the placement of utensils, napkins, and other table settings.

Brand Representation

The presentation of our dishes reflects our brand image. Staff should be aware of the importance of presenting dishes in a way that is consistent with our brand identity.

Garnishing and Finishing Touches

Garnishes and finishing touches add visual appeal to dishes. Staff should be trained on how to use garnishes effectively to enhance the presentation of our menu items.

Plate Composition

The composition of a plate, including the arrangement of food items and the use of sauces or drizzles, can enhance the overall dining experience. Staff should understand how to create visually appealing plate compositions.

Cold Brew

Involves steeping coarse coffee grounds in cold water for an extended period (usually 12-24 hours) to extract flavors slowly. The result is a smooth, less acidic coffee concentrate that can be diluted with water or milk.

AeroPress

Uses air pressure to push hot water through coffee grounds, resulting in a rich and flavorful cup of coffee. It is known for its quick brewing time and ease of use.

Siphon

Utilizes a vacuum coffee maker to brew coffee by heating water in a bottom chamber, which then rises into an upper chamber where it mixes with coffee grounds. The brewed coffee is then filtered back into the lower chamber.

Maintenance

Regular cleaning and maintenance of the espresso machine are essential for ensuring its longevity and optimal performance. Staff will learn how to clean the machine, including descaling, backflushing, and replacing worn parts.

Shot Adjustments

Understanding how to adjust the grind size, dosing, and extraction time to achieve the desired flavor profile of espresso shots. Staff will learn how to taste and evaluate shots for quality.

Latte Macchiato

A layered espresso drink consisting of a shot of espresso "marked" with a small amount of steamed milk. Staff will learn how to prepare and serve this specialty drink.

Signature Drinks

Training on how to create and prepare signature drinks unique to [Your Company Name], adding a special touch to the menu and enhancing the customer experience.

Alternative Brewing Methods

Introduction to alternative brewing methods, such as pour-over, Chemex, and Turkish coffee, for customers looking for a different coffee experience. Staff will learn the techniques and equipment needed for these methods.

Iced Coffee Innovations

Ideas and techniques for creating unique iced coffee drinks, such as flavored iced lattes, cold brew floats, and iced coffee cocktails, to appeal to a wide range of tastes and preferences.

Menu Navigation

Staff will learn how to navigate the menu on the POS system to select items and create orders.

Order Modifications

Training on how to make modifications to orders, such as adding or removing items, changing quantities, and applying discounts.

Order Tracking

Understanding how to track orders through the system, including order statuses and completion notifications.

Splitting Bills

Staff will learn how to split bills between multiple customers or payment methods.

Order History

Accessing and viewing order history for reference or reprinting receipts.

Payment Options

Staff will be trained on the various payment options accepted by the POS system, including cash, credit/debit cards, and mobile payments.

Payment Processing

Step-by-step instructions on how to process payments, including swiping cards, entering card details, and processing refunds.

Tips Handling

Training on how to handle tips, including adding them to the total bill or processing them separately.

Receipt Printing

Instructions on how to print receipts for customers, including options for email or text receipts.

Voiding Transactions

Understanding when and how to void transactions, including the process for voiding individual items or entire orders.

Returns and Exchanges

Training on processing returns and exchanges, including how to issue refunds and handle returned items.

Cash Management

Guidelines for managing cash transactions, including counting cash, making change, and reconciling cash drawer at the end of the shift.

Reporting and Analytics

Overview of the reporting features of the POS system, including how to generate sales reports, analyze trends, and track inventory.

Countertops and Surfaces

Staff will learn how to clean and sanitize countertops, tables, and other surfaces using approved cleaning products.

Floors

Instructions on sweeping, mopping, and spot cleaning floors to maintain cleanliness throughout the day.

Restrooms

Cleaning and restocking restroom supplies, including toilet paper, soap, and paper towels.

Trash Removal

Proper procedures for emptying trash bins and replacing liners as needed.

Equipment Cleaning

Cleaning and sanitizing equipment such as coffee machines, blenders, and drink dispensers after each use.

Coffee Machines

Instructions on regular cleaning and descaling of coffee machines to maintain optimal performance.

Refrigeration Units

Guidelines for cleaning and organizing refrigeration units to prevent food spoilage and maintain efficiency.

HVAC Systems

Recommendations for regular maintenance of heating, ventilation, and air conditioning systems to ensure proper airflow and temperature control.

Dishwashing Equipment

Cleaning and maintenance procedures for dishwashing equipment to ensure cleanliness and prevent breakdowns.

Dining Area

Guidelines for maintaining a clean and organized dining area, including arranging furniture and clearing tables promptly.

Exterior Maintenance

Instructions for maintaining the exterior of the cafe, including cleaning windows, signage, and outdoor seating areas.

Pest Control

Procedures for preventing and managing pest infestations, including regular inspections and proper food storage practices.

Emergency Preparedness

Protocols for handling emergencies, such as spills, power outages, or other unexpected events, to ensure the safety of customers and staff.