INTRODUCTION
INTRODUCTION
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The kiosk helps us maintain outstanding customer service and is an important revenue-generating feature. People come to our facilities to enjoy themselves and our Wriggly Bean brand and menu reflects this. FANTASTIC, FUN FOOD is our focus.
The kiosk helps us maintain outstanding customer service and is an important revenue-generating feature. People come to our facilities to enjoy themselves and our Wriggly Bean brand and menu reflects this. FANTASTIC, FUN FOOD is our focus.
Wriggly Bean meets all food hygiene and health requirements through our Food Safety Plan.
Wriggly Bean meets all food hygiene and health requirements through our Food Safety Plan.
KIOSK
KIOSK
The kiosk is located upon entry of the facility. Key operational requirements are:
The kiosk is located upon entry of the facility. Key operational requirements are:
Kiosk is to be kept clean and tidy at all times.
Daily routines are followed.
Friendly customer service.
Stock is rotated, which means: new stock gets placed at the back.
Fridges and freezers are checked, cleaned and at the correct temperature.
The kiosk contains the following equipment:
The kiosk contains the following equipment:
Owned by L+R Group
Owned by L+R Group
Slushi Machine
Imac Computer
Eftpos Machine
Square POS register and till
Large Freezer
Chest freezer
Microwave
Stainless Steel Bench
Owned by council
Deep fryer including baskets
Fridge
Coffee Machine
Owned by external suppliers
Owned by external suppliers
Peters Ice-cream freezer x 2 -
Drinks Display Fridge - Westco
New employees will be provided buddy training shifts prior to commencing work to ensure they are familiar with staff expectations, work habits and operating procedures; how we do things at the Wriggly Bean. New employees are to be buddied with an experienced staff member.
GENERAL OPERATIONS
GENERAL OPERATIONS
MENU
MENU
The facility will have menus displayed in a variety of well-positioned locations for customers to easily view. Menus are also displayed on a landscape A4 page document at the tills.
The facility will have menus displayed in a variety of well-positioned locations for customers to easily view. Menus are also displayed on a landscape A4 page document at the tills.
Menus are reviewed and updated seasonally.
Menus are reviewed and updated seasonally.
SQUARE STAND
SQUARE STAND
Square is used in the kiosk to manage customer sales, key points for using square are:
Square is used in the kiosk to manage customer sales, key points for using square are:
Any kiosk and merchandise sale must be processed through square.
During busy periods, add customers names to receipts so the customer can be called once order is cooked.
Use the NOTES functions for comments like adding plain or chicken salt.
Square cashup up is done seperately at the end of days trade to iClasspro.
MENU RECIPE CARDS
MENU RECIPE CARDS
The purpose of our Menu Recipe Cards is to safely prepare and present food and beverages consistently and with minimum wastage. The Menu Recipe Cards provide a step by step instruction and visual photos of the menu items.
The purpose of our Menu Recipe Cards is to safely prepare and present food and beverages consistently and with minimum wastage. The Menu Recipe Cards provide a step by step instruction and visual photos of the menu items.
It is vital that all employees follow these cards when preparing and serving food to ensure consistency and to minimise wastage.
It is vital that all employees follow these cards when preparing and serving food to ensure consistency and to minimise wastage.
Menu receipe will be on display in the kiosk.
Menu receipe will be on display in the kiosk.
FOOD SAFETY PLANNING & RESOURCES
FOOD SAFETY PLANNING & RESOURCES
The NSW Food Authority is a state government agency established in 2004 to provide NSW with an integrated food regulation system. It works closely with key agencies including local councils and NSW Health to ensure effective food safety and food quality management to ensure confidence in the state’s food industry and reduce the incidence of food poisoning.
The NSW Food Authority is a state government agency established in 2004 to provide NSW with an integrated food regulation system. It works closely with key agencies including local councils and NSW Health to ensure effective food safety and food quality management to ensure confidence in the state’s food industry and reduce the incidence of food poisoning.
KEY FOOD SAFETY POINTS:
KEY FOOD SAFETY POINTS:
Do not attend work if your sick
Regularly wash your hands
Ensure food deliveries are checked and stored away asap
Daily checks of fridges and freezers are at set points
Completion of correct cleaning routines
Wearing gloves and/or using tongs or other appropriate utensils when handling food.
Food warming bain-maries to be above 60 degrees
Any out of date food to be discarded
There are a number of resources available from their website.
The Australian Institute of Food Safety (AIFS) is Australia's leading provider of food safety education and training which we utilise for resources and training.
KIOSK OPERATIONS FOLDER
The 21. KIOSK OPERATIONS FOLDER is a document all employees are to be familiar with and contains:
Health Audit
Kiosk Supplier/Pricing
Food Safety Plans Including:
Food Authority Audit
Resources
Signage
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