signingminion
WAVing in the air like I just don't care
- Joined
- Sep 3, 2014
- Messages
- 4,549
Its a caramel macchiato but it's got vanilla not caramel syrup?
Starbucks Team Leaders
Yep! The only caramel in it is the drizzle on top.
Looking at supply costs for the 9 stores in my city - they range from 27.7% to 42.3% for September. Ingredients costs look normal - 11.1% to 15.6%, with most right around 14%. I'm thinking that November and December will have some very low cost percentages; increased sales plus the fact that we will have already gotten all of the mugs and tumblers and a couple sets of paper cups.
So, holy shit. If this is actually true, it's going to be one of many things that I hate Target for not telling me, but I think the top of the pastry case has the potential to be refrigerated. Obviously we don't want it below 40* because we don't want the pastries to be cold, but I'm thinking a small drop in temperature (maybe 10-20 degrees?) could keep some fruit flies away. Plus I can warm stuff up easier now that I have an oven.
I'm asking my barista to look for a model number so I can find the exact case, but the one that I found (looks very similar) online shows something that is adjustable just underneath the doors. Like, you might have to take the doors out, I'm not sure. I don't think my old case had that because I've taken a lot of stuff off of it, but I got a new case when we got remodeled.
Yetive
Servant of 2 Masters
- Joined
- Feb 3, 2016
- Messages
- 7,368
Trips up all of the newbies.
- Joined
- Sep 17, 2014
- Messages
- 1,933
I haven't even received the cups...
I got the green ones this week. They say don't open until 10/31, but I opened them anyway because I live dangerously. Red ones and holiday cold cups will come next week for me. I only ordered 6 total items this week (pike, decaf pike, 4xsea salt, 2xcoffee frap base, creme frap base, and skinny mocha) and I'm still not sure if everything will fit on one pallet lol. 11 invoices and only 1 of them was from me. 10 promo invoices.
redeye58
Hasta Ba Rista, Baby!
- Joined
- Jun 9, 2011
- Messages
- 21,333
Bet you already cracked the holiday syrups
The opposite, actually. I live so dangerously that I usually forget to train my team on any new drinks until after we start selling them. I won't open those until the night before. Also I spoke to the dairy vendor and the earliest possible day we will get eggnog will be Tuesday the 1st, so my fingers are crossed that my DM doesn't show up that morning and freak out about not having eggnog for people to not order. What a waste of a drink.Bet you already cracked the holiday syrups
- Joined
- Sep 10, 2014
- Messages
- 214
our fitting room is carpeted I think. we're on a REALLY old prototype, one that was actually discontinued right before our store was built. shrug. I mean, even a nice poured concrete floor would have been better than the tile we have.
you can see in this picture:
and the little black spots along the lines are where the glue is coming up through the tiles. this tile used to be so much lighter when it first went in. it is so disgusting now. mopping it only made the tile come up more and just moved the dirt around.
our PMT is... ugh. my favorite example lately is that we asked him how to run the descale cycle for the Hobart, because we're not convinced he's actually doing it. his answer was to point at the card, grunt 'there's the instructions,' and walk away. I mean, yeah. any of us could read that. but we still don't know how to use the chemicals or anything. useless. he's kind of a running joke around the store.
As for the deliming, this is part of the weekly cleaning tasks for Food Ave.
You need to hit menu, then the first option (manager menu, I think), then put in the code. For us, its 1**1; I have no idea if that's the default or if we set that or what. Then you just follow the directions. There are a couple things inside on the left that you can take out and clean; put them back in for the cycle. As for the chemicals, you just dump some delimer in there. I'm sure the cleaning card tells you how much because I don't know off the top of my head. Then hit enter again, I think, and then it goes through it's cycle. It turns itself off after, so then you'll have to turn it back on (and wait for it to warm up and everything). If you do it during the day, just make sure you are all caught up on dishes because of how long it takes.
You need to hit menu, then the first option (manager menu, I think), then put in the code. For us, its 1**1; I have no idea if that's the default or if we set that or what. Then you just follow the directions. There are a couple things inside on the left that you can take out and clean; put them back in for the cycle. As for the chemicals, you just dump some delimer in there. I'm sure the cleaning card tells you how much because I don't know off the top of my head. Then hit enter again, I think, and then it goes through it's cycle. It turns itself off after, so then you'll have to turn it back on (and wait for it to warm up and everything). If you do it during the day, just make sure you are all caught up on dishes because of how long it takes.
- Joined
- Sep 10, 2014
- Messages
- 214
Yetive
Servant of 2 Masters
- Joined
- Feb 3, 2016
- Messages
- 7,368
Very artistic?
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- Joined
- Sep 10, 2014
- Messages
- 214
I heard that when the floor guy's boss saw that, he ripped him a new one. honestly at this point I don't really care, I just want them out of my cafe. literally EVERY SINK HANDLE is coated in floor glue, there's glue in the wash side of the 3-compartment sink... we have this gorgeous wood railing that goes across the front of the cafe. it looks like someone took a handful of glue and just ran it down the rail. plus the tile isn't even put down much better than it was before. right in front of the cup holder there, there's a little hump where the tiles join. it seriously looks like they're just going to come up again. if I did this quality of work, I would be out of a job.
- Joined
- Jun 8, 2011
- Messages
- 34,014
