INTRODUCTION
INTRODUCTION
Embedded Files
The kiosk plays a pivotal role in maintaining outstanding customer service and serves as an essential revenue-generating feature. Reflecting our commitment to providing a memorable experience, our Wriggly Bean brand and menu prioritise "Fantastic, Fun Food."
Wriggly Bean meets all food hygiene and health requirements through our Food Safety Plan.
GENERAL OPERATIONS
GENERAL OPERATIONS
MENU
MENU
The facility will have menus displayed in various well-positioned locations for customers' easy viewing. Additionally, menus are available on an A4 page in landscape format at the tills. These menus are reviewed and updated seasonally to offer fresh and exciting choices.
OPERATING NOTES
OPERATING NOTES
Operating notes play a vital role in ensuring smooth operations at the kiosk. They are strategically placed to provide instructions, information, and guidance on equipment usage or tasks. Additionally, these notes serve as essential guides for opening and closing procedures, covering tasks such as equipment activation, safety checks, and workspace preparation during opening, as well as equipment shutdown, premises securing, and end-of-day documentation during closing. QR codes are also available for accessing instructional videos on safely and correctly utilizing equipment or completing tasks. By fostering an organized and secure environment, these operating notes contribute to operational efficiency and instill a culture of responsibility among employees.
MENU RECIPE CARDS
MENU RECIPE CARDS
Our Menu Recipe Cards, designed and saved in Canva, play a crucial role in achieving consistent and efficient food and beverage preparation. These cards provide step-by-step instructions and visual references for each menu item, ensuring uniformity in presentation.
It is imperative for all employees to strictly adhere to these cards during food preparation and serving. Following the instructions not only guarantees consistency but also serves as a proactive measure to minimize wastage, aligning with our commitment to operational efficiency. There should be no preparation of 'extras' beyond the specified quantities outlined in the recipe cards. Cooking additional items not in line with the recipe cards constitutes wastage and is a deviation from correct kiosk procedures.
The facility manager is responsible for ensuring the Menu Recipe Cards are current and ensures they are on display in the correct areas within the kiosk for easy and quick reference. Managers are to create a copy of the template, make the necessary changes, upload images for the different steps, rename the file and save to the facility Kiosk Folder within Canva.
GENERAL INFORMATION
GENERAL INFORMATION
If uncertain about anything, always consult your manager.
There is always something to do; remain proactive.
During busy periods at the kiosk, orders should be written down on a piece of paper with the customer's name, then announced over the PA system once ready.
Kiosk staff should remain observant of activities outside.
Regular checks of the change rooms should occur throughout the day.
Greet guests by their names whenever possible, and always say hello and goodbye.
Eftpos payments for the kiosk are to be made at the reception desk. Customers should bring back the Eftpos receipt to the kiosk as proof of payment.
All employee transactions are to be processed through Square. No staff member is permitted to take products or give products away without proper processing.
No employee is allowed to serve themselves; another employee must process the transaction.
If uncertain about tasks, employees are encouraged to check operating notes or consult a manager.
Eating while on the job is strictly prohibited.
Remember, there is always something to do to contribute to the smooth functioning of operations.
EQUIPMENT
EQUIPMENT
A range of equipment is available in the kiosk to help provide our menu items for our valued customers.
A range of equipment is available in the kiosk to help provide our menu items for our valued customers.
This equipment is owned by L+R Group, the Council, and third-party suppliers. Any broken or faulty equipment must be reported to your manager as soon as possible. Each piece of equipment will have operating notes explaining the instructions and required use of the equipment.
This equipment is owned by L+R Group, the Council, and third-party suppliers. Any broken or faulty equipment must be reported to your manager as soon as possible. Each piece of equipment will have operating notes explaining the instructions and required use of the equipment.
DEEP FRYER
DEEP FRYER
The kiosk has a twin basket gas deep fryer. When ever this is turned on the exhaust fan MUST be turned on.
STREETS ICECREAM FREEZER
STREETS ICECREAM FREEZER
This freezer stores our ice-creams with excess stock being store at the bottom of the freezer. It is imperatve that ice-creams are stored neatly and is organised.
SMALL CHEST FREEZER
SMALL CHEST FREEZER
This freezer is designated for storing extra chips during peak periods in summer. It's essential to maintain organisation by stacking the chips neatly, with newly delivered stock placed at the bottom to ensure proper stock rotation and freshness.
SMALL CHEST FREEZER
SMALL CHEST FREEZER
The large freezer serves as the primary storage for our general frozen stock used in menu items. It's imperative to maintain organization and freshness by rotating stock regularly when new orders are received. All products should be stored in their respective groups to facilitate easy access and inventory management.
COFFEE MACHINE
COFFEE MACHINE
Need new photo and info
DISPLAY FRIDGE
DISPLAY FRIDGE
All drinks should be on display for the customer with price tags. Fridge temperature should not be above 5 degrees
SLUSHI MACHINE
SLUSHI MACHINE
The Slushie machine, owned by Cool Crush, requires regular cleaning and lubrication on a weekly basis to ensure optimal performance. This maintenance task is essential for maintaining the quality of our slushies.
Maintenance Coordination:
All ordering of syrup, cups, and maintenance for the Slushie machine is managed by Rob from Cool Crush. He oversees the procurement of necessary supplies and handles any maintenance issues that may arise. Coordination with Rob is crucial to ensure that our Slushie machine remains operational and well-supplied at all times.
BLENDER
BLENDER
The blender, utilised for preparing our delicious milkshakes and frappes, must be meticulously cleaned after each use. This practice ensures hygiene standards are maintained and preserves the quality of our beverages. Proper washing and sanitisation of the blender after each use are essential steps in upholding food safety protocols and delivering exceptional drinks to our customers.
SMALL FRIDGE
SMALL FRIDGE
This fridge is designated for storing our daily food products, including sauces, wraps, lettuce, and tomatoes. It is imperative that the fridge remains clean and organised at all times to uphold food safety standards and ensure the freshness of our ingredients. Proper organisation facilitates easy access to items and minimises the risk of cross-contamination. Regular cleaning and maintenance of the fridge contribute to the overall cleanliness and efficiency of our kiosk operations.
BAIN MARIE
BAIN MARIE
The bain marie serves as a versatile tool for special events or anticipated busy days, such as carnivals or large gatherings. Ensure that water is added below the trays for optimal performance. Additionally, the bain marie can be utilized to pre-cook menu items, aiding in efficiency during peak periods. Proper maintenance and cleaning of the bain marie are essential to maintain functionality and hygiene standards.
SANDWICH PRESS
SANDWICH PRESS
The sandwich press is designated for cooking mini pizzas, sausage rolls, and pies. After each use, it should be wiped clean and turned off. It's important to follow the menu recipe card for consistency and quality.
GEORGE FORMAN
GEORGE FORMAN
The grill is designated for cooking beef patties. After each use, please ensure it is wiped clean and turned off. It's crucial to follow the menu recipe card for consistent quality.
WASHING UP SINK
WASHING UP SINK
All direct equipment must be washed with hot soapy water both during each shift and at the end of each shift. It is essential to let the equipment air dry. Please refrain from using tea towels.
HAND WASH BASIN
HAND WASH BASIN
This sink is designated for hand washing only! Staff must wash their hands regularly during their shifts to prevent the spread of illness.
FIRE EQUIPMENT
FIRE EQUIPMENT
In the kiosk, you will find a fire blanket and extinguisher mounted on the wall near the large freezer. Employees should ensure they are familiar with the location and proper usage of these safety devices.
WORKPLACE HEALTH + SAFETY
WORKPLACE HEALTH + SAFETY
Ensuring a safe and healthy workplace environment is paramount in our kiosk operations.
We are committed to upholding high standards of workplace health and safety to safeguard both employees and customers.
FOOD SAFETY PLANNING + RESOURCES
FOOD SAFETY PLANNING + RESOURCES
L+R GROUP KIOSK
The L+R Group Kiosk Operations Folder encompasses crucial documentation and resources essential for maintaining operational excellence and adherence to safety standards. Within this folder, you will find:
Food Safety Plan
A comprehensive plan outlining protocols and procedures to ensure food safety and quality management in our kiosk operations.Food Authority Audit
Documentation related to audits conducted by the NSW Food Authority, demonstrating our commitment to regulatory compliance and adherence to food safety standards.Resources
Various resources sourced from reputable organizations such as the NSW Food Authority and the Australian Institute of Food Safety, aimed at supporting our food safety practices and enhancing operational efficiency.Signage
Essential signage displayed within the kiosk premises, serving to communicate important information to staff and customers regarding safety protocols, operational procedures, and emergency guidelines.
Page updated
Report abuse