Chocolate Syrup from the 1-gallon jug is pumped into a 12 oz. squeeze bottle and placed near the shake station.
12 oz. bottle of Chocolate Syrup is labeled with the remaining hold time that is on the Chocolate Syrup jug.
Coffee that has reached the end of its expiration is being cooled for the Mocha Chocolate Milkshake.
Brewed coffee is carefully dispensed into a 4-Quart Pitcher filling no more than half full.
4-Quart Pitcher of coffee is being held under refrigeration and allowed 2 hours to cool prior to use.
Coffee has cooled to 75 F prior to use.
Cooled coffee is transferred into a 1-gallon Plastic Jug with a closed lid.
Cooled coffee in the 1-gallon Jug has a 48-hour discard time.
8 oz. of icecream is scooped into the shake cup.
Dispense one full pump of Chocolate Syrup.
Pour cooled coffee into the cup and fill to the fill line.
Blend shake evenly leaving no lumps in the shake.
Fill dome lid with whip topping and garnish the whip topping by squeezing 3 spirals of Chocolate Syrup on the squeeze bottle.
Job Aids are posted at the Shake Station for employee reference.
Frontline Cashier Reference Cards are posted at the registers.
Nutritional information has been placed near the Frontline area for employees to answer any Guest questions.
Person in Charge knows the Mocha Chocolate Milkshake sales projections(ADQs).
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!
The Mocha Chocolate Milkshake POP is posted correctly and in a timely manner with correct pricing.