Smart Market and Bakery Inventory Procedure:
This information is to ensure the correct product delivery and to inform all baristas of the day’s items offered to your customer.
· Pick up the week- and location-specific bakery and smart market inventory form for your location when morning bank is picked up.
o This sheet is for the whole week, Monday-Sunday.
· As soon as you get to your location, please inventory all bakery and smart market items in the Inventory (REC) section. Please do this before you open so to guarantee that all items are counted before any can be sold.
· A supervisor will either stop at your location or call your location to retrieve the inventory information from the morning staff members.
Smart Market and Bakery Mark-Out/Waste Procedure:
This information is to ensure the best quality product for all customers. This information will also be used to track items that sell well and items to be discontinued.
· At the end of the day, staff members are responsible for discarding left-over bakery and expired smart market food.
· Count the number of items left over and fill-in the appropriate column. Please be specific with type of muffin, bagel, salad, etc.
o Write these numbers in the mark-out column (MO).
· Please bring these documents back to the office with the closing bank bag and keys.
· While the student counts down their bag, the closing supervisor will enter all information into a database. It is important to remember to bring these sheets back with you.
This information is to ensure the correct product delivery and to inform all baristas of the day’s items offered to your customer.
· Pick up the week- and location-specific bakery and smart market inventory form for your location when morning bank is picked up.
o This sheet is for the whole week, Monday-Sunday.
· As soon as you get to your location, please inventory all bakery and smart market items in the Inventory (REC) section. Please do this before you open so to guarantee that all items are counted before any can be sold.
· A supervisor will either stop at your location or call your location to retrieve the inventory information from the morning staff members.
Smart Market and Bakery Mark-Out/Waste Procedure:
This information is to ensure the best quality product for all customers. This information will also be used to track items that sell well and items to be discontinued.
· At the end of the day, staff members are responsible for discarding left-over bakery and expired smart market food.
· Count the number of items left over and fill-in the appropriate column. Please be specific with type of muffin, bagel, salad, etc.
o Write these numbers in the mark-out column (MO).
· Please bring these documents back to the office with the closing bank bag and keys.
· While the student counts down their bag, the closing supervisor will enter all information into a database. It is important to remember to bring these sheets back with you.
