Starbucks Team Leaders

CoquiAzul said:
I ordered three extra pour over canisters and used them for the fruit inclusions and it opened up more space for the HSFW powder and protein even though it just sits there to expire.
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I did the same thing with the protein powder, but I used a little clear cambro from food ave. I'm not sure what they're called, but I know they say "1/6" on their SAP description and there is a lid that has a slot for the scoop. Then we stick the protein powder bag on top of it until it gets ordered. ($10 bag and we get less than a dollar of sales out of it most of the time... what a waste.)
 
Xanatos said:
I did the same thing with the protein powder, but I used a little clear cambro from food ave. I'm not sure what they're called, but I know they say "1/6" on their SAP description and there is a lid that has a slot for the scoop. Then we stick the protein powder bag on top of it until it gets ordered. ($10 bag and we get less than a dollar of sales out of it most of the time... what a waste.)
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I never even thought of seeing what food ave equipment could come in handy for us! I'm going to check now. They should just discontinue protein altogether at least for stores that have the evolution smoothie.
 
In the 3 months I have been in role, I have yet to use the protein powder. And have yet to order more either. I think it was last ordered in June. Even than, they only ordered because the ran out from throwing it out each time the batch expired.
 
Is there some kind of picture guide for food ave supplies like the Starbucks one? I never thought about using that stuff as we don't have a FA.

CoquiAzul said:
I ordered three extra pour over canisters and used them for the fruit inclusions and it opened up more space for the HSFW powder and protein even though it just sits there to expire.
Click to expand...
If a million dollar store is tossing the protein powder, Starbucks needs to rethink things.

Asuras said:
In the 3 months I have been in role
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Wow, that was fast!
 
And it was too busy for me to reconfigure my hot bar setup.

And how much LTO coffee do they send you guys? I have only 1 Thanksgiving wb left, and 2 kcups. I never have enough.
 
Yetive said:
And it was too busy for me to reconfigure my hot bar setup.

And how much LTO coffee do they send you guys? I have only 1 Thanksgiving wb left, and 2 kcups. I never have enough.
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I have two boxes of 1lb WB and I think the same amount of K-cups although thanksgiving blend never sells in my store. Anniversary blends was a complete flob for us this year too which is surprising because we ran out fast last year.
 
Yetive said:
Is there some kind of picture guide for food ave supplies like the Starbucks one? I never thought about using that stuff as we don't have a FA.
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Yes there is. If you search for smallwares for both food ave and Pizza Hut, you should get an excel sheet for each and it'll have pictures.

Also, I wish I could sell more of my 1lb bags. They don't seem to be selling right now. I still have some anniversary and most of my thanksgiving. And almost all of my anniversary k cups, despite them being freaking 70% off now.

As for things being 70% off, I just took the 30% off signs and crossed out the 30 and wrote 70. It doesn't look great but it gets the point across.

And what the hell. The summer stuff still isn't on clearance... I still have one package of lids and 2 of straws, plus a few tumblers. Ugh. I don't know if I want to just keep them and hope they sell or mark them down manually.

Edit: I also use Starbucks stuff for food ave. I have a pastry bag holder (that you stick to the pastry case) stuck to the side of the hot dog grill and it holds the hot dog foil really nicely. And a couple condiment bar inserts to hold the Jamba Juice straws.
 
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Our FA & SB are butt up against each other & we share a back storage area so we will sometimes find other uses for items from one area to the other.
After we went thru our last bag of protein powder (expired after using only a few scoops) we simply haven't ordered it any more & it hasn't been missed.
 
Another question for everyone. Are any of your ETL's either trained to ring up people's orders or Barista Certified? Or any sort of training to assist you when you have a call in or understaffed?
 
I just had an incident two weeks ago where my best barista was opening on a Saturday and got a rush long before I was scheduled and she kept calling for backup. My ETL was there, came up, and told the guests "Sorry, there isn't anyone in the store to help her." Yeah I was pissed, so was my barista. So I told my ETL the same thing I tell anyone who is afraid to ring in Starbucks - you won't know what you're doing, you will feel like you're in the way, but I guarantee you that you will help out far more than you realize. All we need is someone to stand there and talk to the guest and take the payment. We can listen out and help you ring it up and get the right cup. We just need someone to greet the guest, push a couple buttons, and take the payment. It's a huge help.

(Ok end of small rant.) I've cross trained a couple GSAs and a sales floor TM recently to help out with backup. Any ETL should be competent enough to do what I've described above. But this is just for backup, which generally isn't an issue at my store.

As for call offs, that's pretty much me. I've probably covered about 150-200 hours worth of call offs in the last year. I even came in for a half hour one day because there wasn't going to be anyone to cover a break in Starbucks after the ETL-HR screwed with my schedule without asking me (and then I stayed another 15 minutes to cover the food ave break because why not lol). Maybe a dozen 14 hour shifts in the last year for various reasons. I have over 200 hours of vacation+personal time, so I generally just schedule myself for 32 hours and then cover any call offs or actually take some vacation (just kidding I don't end up getting vacation, that's why I have 200 hours). Although the call offs have slowed down ever since one person got put on corrective action.
 
GSAs and GSTL can all cover breaks or at least ring people up. My ETL has come over to ring sometimes too. Last time my ETL was over there with me it was for about 1.5 hours. By the end, he was doing pretty pretty well. Like Xanatos said, Anyone can be helpful by ringing, and the barista can help him while making drinks. I have had all ETLs/TLs (except for my STL) ringing at some point, including APTL, FlowTL, BRTL. Actually, 3 of the other TLs are certified.
 
Has anyone seen a holiday schedule in terms of operating hours? I know we won't find out Thanksgiving hours until next week, but I thought we normally had the rest of November and December posted by now, for both the store and for Starbucks.
 
We were given a tentative one for the store. Looked like last year, I think.
Also the Starbucks schedule was based on volume.
 
In order to make shots come out faster, donyou want the ground finer or courser?
 
Our shots are taking long time to make shots. I can't remember if finer or courser to speed it up. And sometimes it is only coming out of only one of the shot slot things.
 
The tech who does our Mastrena suggests you run several double shots in a row--like maybe 10--if the machine is not pulling consistently. It will tell you to adjust the grind when necessary. He also said that what you really want is the puck density, and the 18 to 23 second window is best for that density.
 

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