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53 Cards in this Set
- Front
- Back
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First 4 sandwiches |
#1 the pepe #3 Larissa (sorry charlie)(totally tuna) #4 S&M(turkey tom) #5 vito |
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7 Things of Jimmy Johns |
1) perfect bread 2)systems and procedures 3) freaky fast movement 4) leadership by example 5) hospital clean 6) love.hugs.smiles 7)share |
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Most important? |
LEAVE THE MAYO ON THE BREAD |
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Mayo scoops? |
60 scoops per quart |
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Tuna scoops? |
10 scoops per bucket |
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Top 3 customer complaints? |
1)wrong sandwhich Solution? -audit tickets -communication on the line -repeat the order down the line(loud and clear in your ear) -listen while the customer talks -receipt with sandwich -labels 2) slow service -delivery, inshop, drivethru 3) rude employees |
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Temper danger zone |
40°f -140°f |
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Fifo? |
FIRST one IN, LAST one OUT |
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5 signs of illness |
Vomiting, sore throat and fever, diariha,open sores, jaundice |
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Pos Crash Kit |
Manual delivery tickets, updated prices with tax, credit card slips, sharpest employee on reg., phones, and must have CLEAR HANDWRITING. MANAGER-contact electricity and pos hotline |
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Compliance |
Brand standards that must be followed |
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4 rules to a good manager |
1) be a good leader 2)solve todays problems today, because tomorrow comes a whole new set of issues 3) follow jj 1-7 4) repeat step 3 (Unofficially? LEAVE THE MAYO ON THE BREAD!!) |
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BREAD BENCH MARKS |
Color scale should be between 2-4. Length should be 2 inches and 1/3. Height should be 1 inch and 1/2 |
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Celery measurements |
1/16 (1.5 pounds)(only 1 business day) In tuna, it lasts 3 days. |
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Onion rings? |
2/16(1/8) (8 to 10 rings on a sandwich) (lasts 1 business day) |
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Cucumbers!! |
2/16(1/8) Just like tomatoes , 3-5 per sandwich no more than half an inch apart. (Last 1 business day) |
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Onions diced for tuna |
4/16 (1.5 pounds)(3 days in tuna)(1 buis day) |
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Tomatoes |
36 hour life span! 4/16 and no more than 3-5 per sandwhich. |
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What does COCO stabs for? |
Celery Onion Rings Cucumbers Onions diced |
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Lettuce |
28 hours!! A little over a day. 1-2/16 (3 over 30 seconds) enough to replace the gut |
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Mayo scoop(# of scoops it takes to make a quart of mayo) |
60 |
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Tuna recipie |
Squeeze water out. Squeezed tuna should be 2-2.5 pounds. 1/2 soy sauce. Mix till brown. 1.5 pounds of onions and celery and mix it all up. 3 cups of mayo. Frost it like a cake and mix it all up! |
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Sauce recipe |
1/3 cup of viniger(ew) 1 teaspoon of salt Cap that ****. Shake it. 1 cup of oil |
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Sala and Cap! I want the portion size, benchmark weight, and drop that shelf life! |
Portion size 6/3 Benchmark weight 30-34 grams Life- 3 days |
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Cheese! I want the portion size, benchmark weight, and shelf life. |
Portion size 2 Hint hint: same as cap and sal but one off so 31-35 Shelf life- 3 days |
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Ham! I want the portion size, benchmark weight, and shelf life! |
Portion size 3 Benchmark size 62-66 grams 3 days |
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Turkey! Your all time favorite.-_- I swear if you get these wrong ill hate you forever. Portion size, benchmark, and life. |
Portion size 3 Benchmark 66-72 3 days |
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Beef beef beef!! I want the portion size, benchmark and of course shelf life. |
Portion size 2 Benchmark 66-72 grams Shelf life 2 |
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Sprout portion |
Length or a knife, width of the blade, half the height of the of a knife. |
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When to change bin values |
Hitting projections and then you have too much by the end of the night OR hitting projections then you run out |
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Pm shifts |
Audit store Pm bread management Veggie and meat audit |
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Floor time |
Bread sitting at room temp before going in to the walk in |
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Create projections |
Last 4 weeks - catering =add then average |
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Blisters on crust. Why? |
Bread too wet. Over proofing Crust aged too much during thaw |
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Bounce back |
Abnormally high sales one week, then the next week abnormally low, just to balance out in the third |
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Herbs? |
1 thing of basil one thing of oregano |
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Pie chart of income. |
25% cogs 25%labor 25% fixed 12.5% jimmy johns fees 12.5% profit |
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Bread too dark. Why? |
Baked too long Oven temp too high Thaw improperly |
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Crust is pale and pasty. Why? |
Thawed improperly Crust formed in thaw/proof stage Low oven temp Outdated product Steam not working |
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Crust too thick. Why? |
Dough aged during process Crust forms during proofing Over baking Oven too low |
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Lack of size or volume. Why? |
Thawing incomplete Under proofed Thawing then refrozen Outdated Not enough floor time |
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Too much volume. Why? |
Too much floor time |
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Splitting/tearing of crust. Why? |
Not correctly placing x's down Underproofed Improper seam placement |
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Bread falling. Why? |
Underproofed Underbaked Oven temps too high. Proofing bread that is only partially thawed Improper stretching. |
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What color should wheat bread be? |
Carmel brown |
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When can you pull french from the proofer to put in oven? |
After 45-50 mins or have a shean, is jiggly and sticky |
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How long does french bake for? |
20-24 mins |
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How much does wheat bake for? |
35-40 mins |
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Avo. portions? |
Half a tablespoon for a portion or a full tablespoon for a sandwich. |
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Integrity- |
100% as punchlist and being held accountable for **** |
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Things not to ask during an interview? |
Are you preg? How old are you exactly? Do you own your things? Kids? Married? Arrested? |
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Brand standard of delivery time out the door |
20 mins |
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Wheat benchmark |
1 and 3/4 |
