Title Page
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Client / Site
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Conducted on
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Location
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Personnel
CHOCOLATE SYRUP
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Chocolate Syrup from the 1-gallon jug is pumped into a 12 oz. squeeze bottle and placed near the shake station.
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12 oz. bottle of Chocolate Syrup is labeled with the remaining hold time that is on the Chocolate Syrup jug.
COFFEE PREPARATION
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Coffee that has reached the end of its expiration is being cooled for the Mocha Chocolate Milkshake.
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Brewed coffee is carefully dispensed into a 4-Quart Pitcher filling no more than half full.
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4-Quart Pitcher of coffee is being held under refrigeration and allowed 2 hours to cool prior to use.
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Coffee has cooled to 75 F prior to use.
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Cooled coffee is transferred into a 1-gallon Plastic Jug with a closed lid.
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Cooled coffee in the 1-gallon Jug has a 48-hour discard time.
MILKSHAKE PREPARATION
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8 oz. of icecream is scooped into the shake cup.
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Dispense one full pump of Chocolate Syrup.
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Pour cooled coffee into the cup and fill to the fill line.
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Blend shake evenly leaving no lumps in the shake.
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Fill dome lid with whip topping and garnish the whip topping by squeezing 3 spirals of Chocolate Syrup on the squeeze bottle.
SUPPORT MATERIAL
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Job Aids are posted at the Shake Station for employee reference.
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Frontline Cashier Reference Cards are posted at the registers.
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Nutritional information has been placed near the Frontline area for employees to answer any Guest questions.
PERSON IN CHARGE
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Person in Charge knows the Mocha Chocolate Milkshake sales projections(ADQs).
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Person in Charge is demonstrating MODEL-COACH-REQUIRE as needed to enforce proper standards and procedures to deliver HIGH QUALITY Mocha Chocolate Milkshake to Every Guest, Every Time!
POP POSTING
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The Mocha Chocolate Milkshake POP is posted correctly and in a timely manner with correct pricing.
