7th Subway Manual de Propietario

7/25/2019 7th Subway Manual de Propietario

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TABLE OF CONTENTS

Welcome to the Team!..............Page 2

DAY 1 Basic Training.......Pages 3 - 4

Equipment

Sandwich Ingredients

DAY 2 Customer Service and Safety...................................................Pages 5 - 6

Customer Service Expectaons

Register and Time Clock Informaon

Idenfy Safety Tools

DAY 3 Making Sandwiches...Pages 7 - 8

BreadStaon

Veggie Staon

Review Sandwich Building Formulas and Procedures

Review Special Items

Food Cost

Day 4 Bread Baking and Food Preparaon..Pages 9 - 12

9 Steps to Great Bread

Baking Cookies

Food Preparaon

Front Line Pracce

Day 5 Sandwich Building..Pages 13 - 14

BreadStaon: The Image Make

Veggie Staon: The Architect

Cleaning Checklist

Day 6 Delivery and Storage .....Page 15

3 Basic Storage Areas at Subway

Day 7 Cash Handling Policies......Page 16

Cash Handling Policies

Recap

Reminders ......Page 17 -18

University of Subway Class Checklist.....Page 19


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Welcome to the Team!

We are excited about you joining the Subway Sandwich Arst

team. We have very high goals and standardsto reach asa team. Our goal

is to deliver an outstanding experience to every customer. This process

begins with you!

This booklet is a job aid to assist in your training process. The

Subway Store Manager or the Store Mentor will shadow you throughout

your inial training. Thisplan develops each Sandwich Arst to acquire

foundaonal training, The Subway Basics.

Please note that thistraining isdesigned to give you the basic

skills that are needed to assist your team in the execuon of an

outstanding experience for our customers. Alwaysdressfor successand

bring a winning atude. This sets thetone for great customerservice

causing a CASABO experience for our customers!

It isour desire to give you the resources, and on the job training

to build you into a successful Sandwich Arst. Your success is oursuccess.

There ispre-work required for each stage of this training. On line classes

are required for each day of training. Again, it isvery important to

complete each day of training in its enrety.

Your Subway University classes are easily accessible through any

internet server and computer. Ask your manager for assistance if you

suffer anycomplicaonswith thisprocess.

Subway University Username: ___________________________

Password: Subway1

Mentors Name: ________________________________________

Mentors Phone Number: ________________________________

Store Phone Number: ___________________________________


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Day 1: Basic Training

Today you will train in the basics of working at Subway. The mentor

will take you on a Subway restaurant tour to familiarize your new work

environment. On this tour, the mentor will introduce you to the

equipment and ingredients that are involved in the daily operaons at

Subway.

Equipment:

Walk-in Cooler: store stocked item at a temperature of 34-41F.

Walk-in Freezer: store stocked items at a temperature of 0F or

lower.

Sandwich Unit: hold all ingredients needed to prepare a Guest a

sandwich. This equipment is to be kept stocked and needs to

maintain the ingredients refrigerated temperatures. (34-41F)

Oven: equipment used to bake our bread and our cookies.

Proofer: used to slowly assist the bread to rise to its proper size

prior to baking.

Speed Oven: part toaster/ part microwave, heats and toasts the

guests sandwiches upon request.

Retarder: a storage cabinet for frozen bread to slowly thaw,

allowing the yeast in the bread to become acvated.

3 Compartment Sink: washes all equipment (dishes). One sink is

used to wash, one to rinse, and one tosanize.


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Sandwich Ingredients:

Bread is the first ingredient inmakinga sandwich. Italian and

Wheat breadare the basic types of bread. Out of this bread we

have 3 gourmet breads available: Italian Herb & Cheese, Jalapeo& Cheddar, and Honey Oat. We also offer Flatbread(similar to

pita bread)and Wheat Muffins. Pracce cung procedures (hinge

cut).

Meat and Cheese is the nextset of ingredientsin thepreparaon

of a sandwich. Allowthe mentor to explain the different types of

meats and cheeses available for a guestto select. Refer to the

training aids to assist intheuse ofproper formula. Formula: isthecorrect amountof productplaced on a sandwich by standard

guidelines.

Veggies are fresh cut every day at Subway. Allow the mentorto

describeeach vegetable available for the guestto buildontheir

sandwich. The mentor shoulddemonstrate proper formula and

product placement.

Sauce and Seasoning enhance the taste of our customized

sandwiches we offer an array of sauce choices for our guests. The

mentor will demonstratethe properplacementand techniques of

pung sauces and seasoningon asandwich.

Tests Completed:

Orientaon Test

Hazardous Waste Test

Subway University Classes - Pre-Work for Day 2:

o

Creanga Professional Atmosphere

o

Customer Illness

o

Exceponal CustomerService

o

ResolvingCustomer Complaintso

Store Security andSafety Procedure

o

The Subway Way


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Day 2: Customer Service and Safety

The focus of this training is to develop your skills into the

expectaons of Subway, your team, and the most important: TheCustomer. Customer Service is the TOP priority in any Subway restaurant.

Follow along as your mentor discusses the expectaons of each topic:

Customer Service Expectaons, Register and Time Clock informaon, and

Safety Tools.

Customer Service Expectaons

First Impressions/3 Second Rule (Eye Contact)

Smiles/Genuine Customer Care/Friendly

Customer Interacon/Personal Touch

Work Ethic/Grooming Standards/Hand washing

Read Service Markeng Handbook

One Customer At-A-Time/Perfect Sandwiches

Texas Subs Inc.Company MissionStatement:

A Company of Opportunity Where You Can Determine Your Own Desny

by C.A.R.I.N.G.

C Create a posive environment

A Always be prepared

R Respect and Honor everyone

I - Impress every customer

N Never stop learning

G Go the extra mile

Always keep this in mind. It is up to all of us to deliver on this mission

statement. It takes a team to move a company forward!


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Register and Time Clock informaton

Learn Clocking In and Out Procedures. The mentor will assist you in

inpung your informaton into the register system. You will be taught

how to clock in and out for your shifs. You will be taught how to read theschedule and what to do if you need tme off.

Identfy Safety Tools

Safety in the Workplace is a very critcal part of training. The mentor

will assist in your training and understanding of the expectatons of our

team. You will be introduced to manuals, checklists, and other forms ofsafety related topics.

Right to Know (MSDS)

Crisis Manual

Sandwich Artst Checklist

Food Safety Log / Temping

Product Datng

FIFO


o Exterior Building Appearance

o Flatbread Preparaton

o Food Preparaton

o

Front Line Food Safety

o

How the Front Line Operates

o

Service and Customer Area Equipment Overview

o

Suggestve Selling

o

Thru-Put


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Day 3: Making Sandwiches

The mentor will guide you through an overview of both the bread

staon and the veggie staon.The mentor will review the ingredientsavailable to the guests, formulas, training aids, toaster and microwave

sengs and use.

Bread Staton

This is known as the Image Maker.First Impressions are crical! In

this posion you greet the guest using the 3 second rule.The mentor willdemonstrate the hinge cut (45 angle). Pracce cung bread and

interacon with guests.Smile and set the tone of a fast and friendly

environment.

Review:

Types of breads available to the guests

Formula placements for meats and cheese

Suggesve selling key items: double meat, double cheese, or add

bacon.

Veggie Staton

This is known as the Architect.Greet the guest.Assist the guest in

making a perfect sandwich.Walk the guest through the garden to ensure

that the proper sequence is being used. This makes our sandwiches look

and taste even beer. TheArchitect completes the sandwich to the

guests liking.Determine if the guest will be eang here or to go.Uses

dine in baskets, or wrap the sandwich if the guest is taking it to go.


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Review Sandwich Building Formulas and Procedures

Proper sequence and formulas of veggies

Key suggestve selling points at this staton: add bacon, add

avocado, etc.

Finish the sandwich with sauce (top: creamy based, boom: oil

based), and seasonings.

Review Special Items

Breakfast Sandwiches

Kids meals

Pizza

PRACTICE, PRACTICE, PRACTICE!!!

Food Cost

Food cost is a daily objectve for each team. In order for a restaurant

to be successful, the store has to control the costs it takes to operate the

business. Food Cost is EVERYONES responsibility. To be proactvein

helping your store in maintaining food cost, you will need to always

prepare the guests sandwiches using the formulas set by Subway. Your

mentor will review this in more detail.


o Baking Great Bread

o Baking Other Products

o

Food Pans

o

Fuze Iced Tea

o

How to Build

o

How to Build a Breakfast Sandwicho

Soup Program


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Day 4: Bread Baking and Food Preparation

Today your mentor will be training with you on the IMPORTANT steps

in bread baking. Each step is critcal to the finished product quality of ourbread. Our bread is critcal to the success of our business, so this session is

a critcal step in your development and should not be taken lightly.

9 Steps To Great Bread:

1. Panning:the process of placing frozen breadstcks on bread forms

or on size tray to be placed in the retarder for thawingpurposes. Pan breadstcks with the seam-side down.

2. Retarding:the process of defrostng (thawing) dough in the cooler

at a temperature cold enough to keep dough from rising. The

main purpose for retarding dough is to let the dough age so the

baked product has the proper taste and texture. Dough should be

retarded for 8-12 hours. Once dough has been in the retarder for

12 hours or more, the dough must be immediately floor retardedor discarded. (If you are preparing gourmet bread: You would

spray each breadstck with a mist of water, then you would roll

the breadstck in the proper seasoning ensuring to coat 2/3 of the

breadstck. Then you would proceed with the following steps.

There is no need to re-spray gourmet breads, as on line 5

indicate.)

3.

Scoring:the process of pung slight, diagonal slashes in the topof each retarded bread stck. Scoring gives the each baked bread

the unique look of authentc home-style bread.

4. Floor Retard: the process of leaving retarded bread out at room

temperature for a period of tme to reach the proper internal

temperature before going into the proofer. In order for the bread

to proof properly, dough must have an internal temperature of

50F-55F.


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5. Spraying: Before placing retarded bread into the proofer, spray

with afine mist of water over the surface for the bread scks.This

helps keep the bread moist and prevents a hard crustform

forming.When spraying is done, as it varies on the type of bread

being prepared,you will season and score the gourmet breads.

6. Proofing:the process of exposing retarded dough to a proper

combinaonof heat and humidity to smulate the yeast acon

and encourage the rising of the dough. Proof temperature should

be 100F-105F and the humidity should be set to 80-85% (3-5 on

the dial). Ensure the breadscks are completely proofed by

ulizing the proofing template.

7.

Baking:Bread is baked at 350F. Set the merfor 14-18 minutes

(Duke), 18-22 (NuVu). Determineif the bread is finished baking by

the visual characteriscs.

8. Cooling: Allow bread to cool on an openair rack or a bread

cabinet for up to 30 minutes. Ensure that bread that is hot is

always placed above cooled bread. Once bread has cooled

transfer pans to the bread cabinet.

9. Storage:Store bread in an enclosed bread cabinet, Ensure that

the cabinet door and vents are kept shut, asmuch as possible, to

prevent bread from drying out.

Baking Cookies:

Set oven temperature to 325F. Place cookies on cookie linerfollowing designated paern. Bake for 11-14 minutes. Remove

cookies fromthe oven when they are light brown in the center and

golden brown around the edges. Allow cookies to cool for 20

minutes. Remove with a spatula.


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Day 4: Continued

The mentor will train you on the items in need of prepping. The

Mentor will demonstrate the FIFO technique and how to properly dateand label each cambro that is prepped. The prep list is a tool used to assist

in the Sandwich Arst making an informed decision for the prepping

needs of the restaurant.

Food Preparation

Product Shelf Life Drain Usage

Bell Peppers Sliced 2 days Y

Red Onions Sliced 2 days Y

Cucumbers Sliced 2 days Y

Tomatoes Sliced 2 days Y

Leuce Opened 2 days N

Spinach Opened 2 days N

Banana Peppers Opened 5 days Y

Jalapeno Peppers Opened 5 days Y

Pickles Opened 5 days Y

Olives Opened 5 days Y

Cheese Opened 5 days Y

Chicken Strips,

Buffalo, Teriyaki,Roasted Chicken

Prepped 2 days

N

Roast Beef Prepped 2 days Y

Steak Prepped 2 days N

Turkey Breast Prepped 2 days N

Ham Prepped 2 days Y

Bacon Prepped 2 days N

Cold Cut Prepped 2 days N

Tuna Prepped 3days N

Pepperoni/Salami Prepped 3 days N


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Front Line Practce:

Bread Staon: pracce hinge cut, interacon with the customers,

personal touches.

Veggie Staon: pracce use of formula, proper sequence of

veggies,and suggesve selling.


o

Back of the Restaurant Overview

o Produce Keeping It Fresh

o Safe Knife and Sharps Handling

o

Value 101


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Day 5: Sandwich Building

The Mentor will work with you today praccing your skills on the

front line. You will pracce each secon of the sandwiches makingprocess.

Bread Staton: The Image Maker

Pracce your greeng skills using the 3 second rule.

Make sure to smile while you interact with each guest.

Pracce cung the bread with the perfect hinge cut. Pracce formula, meat, and cheese placement

Veggie Staton: The Architect

Pracce interacng with guests

Pracce proper formulas and sequence (walking through the

garden)

Pracce making a perfect sandwich

Pracce suggesve selling


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Cleaning Checklist

Aer therush period, the Mentor will walk through thecleaning

checklistfor the Guest Areas. The Mentor willassist you inthe

expectaons of each cleaning task.

Restrooms: clean and stocked

Dining Area: tables, chairs, floors, windows, and drink staonsare

stocked and clean

Chip Racks andpurse rail stocked

Beverage Cooler clean and stocked

Tea remadeand readyfor thenext shi

BOH (Backof the House)dishes, garbage removal,andfloors are

clean


o

Cleaning theBack of the Restaurant

o

Cleaning theBeverage Staono

Cleaning theCustomer Area andRestrooms

o

HandlingDeliveries

o Safe Chemical Handling

o Safe Liing Techniques


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Day 6: Delivery and Storage

Today your Mentor will be training you to understand the delivery

process, how to rotate the stock, and how to put stock away.

3 Basic Storage Areas at Subway

Walk-In Cooler: Refrigerated items

Walk-In Freezer: Frozen Goods

Dry Storage: Paper products and packaged foods not in need of

refrigeratonor freezing

Once the truck delivery has been successfully put away, the Mentor

will verify your ability to prep food items as needed for the assigned

needs of the restaurant. Refer back to Day 4 for shelf life chart. The

Mentor will demonstrate the Pull/Thaw process and datng of products.

Subway University Classes - Pre-Work for Work Day 7:

o

Basic ShiControls Overview

o Operatng the POS

o

Robbery

o

Subway POS Dashboard

o

Subway POS Ringing in Sales


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Day 7: Cash Handling Policies

Today your Mentor will be training with you on the 3rdstaon known

as The Enhancer. At this staon you will learn the basics in ringing upsales and enhancing the Guests experience. Once you have reviewed the

cash handling policies and procedures with the Mentor, you will learn the

basics of how to ring in sales and tender sales for each Guest. The Mentor

will demonstrate and go through the try out phase of using the cash

register.

Cash Handling Policies

Cash policies

Cash-Ins

Cash Drops

Discounts

Sub/Credit Card Handling

Recap

The final step in your first 7 days of training is to recap your

performance with the Mentor and the Manager.

Review:

Feedback on your performance

Goals for your connued training: Health Card, Customer Service

and CrimePrevenonclasses

Q&A

Customer Service, Friendliness, Smiles, Customer Interacon


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Reminders:

Uniform Policy:

As a part of our team, you will need to always come to work in proper

uniform. We expect our Subway team to look professional, to take pride

in their appearance, and represent the companys image by wearing the

complete uniform. Please keep your uniform clean and in good conditon.

A SMILE is the most important part of your uniform. Make sure you are in

full uniform at all tmes. Being out of uniform could cause your team to be

graded out of compliance.

Uniform requirements are:

Subway shirt

Black half apron

Hat or Visor

Black Pants full length or Shorts no shorter than 2 above the

knee. (Shorts can only be worn from the months of March to October)

Tennis Shoes (no open toe, Crocs, sandals, or canvas)

Socks

Nametag

SMILE!!!


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Cash Handling:

Texas Subs Inc., dba Subway, is commied to strictly enforcing

Subways cash handling protecon of our employeesin theworkplace and

in caseof robbery or the. Please review all cash policies inyour

handbook to preventignorance of the policy. Not knowing the policy

doesnt make you exemptfrom the policy. If you know of anyone, even

management,not following this policy you must nofy the corporate

office immediately;otherwise you will be terminated.

Itis in yourbest interest to follow these procedures to prevent

being blamedfor something thatis not your fault. The only way a

managercan determine problems is ifthese procedures are followed

correctly.

Please complete the following Subway University classes priorto

your next day of work. Once completed, you should be PROcerfied.

o

CreangParty Plaers

o

Emergency Situaons

o Subway, English to Spanish

o Serving CustomerwithDisabilies


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University of

Subway Classeso Back of Restaurant

Equipment Overview (4)o

Baking Great Bread (3)

o Baking Other Products (3)

o Basic ShiControls

Overview (6)

o Cleaning the Back of the

Restaurant (5)

o

Cleaning the Beverage

Staon(5)

o

Cleaning the Customer Area

and Restrooms (5)

o Creanga Professional

Atmosphere (1)

o

CreangParty Plaers

o

Customer Illness (6)

o

Emergency Situaonso

Exterior Building

Appearance (2)

o

Exceponal Customer

Service (1)

o

Flatbread Preparaon (2)

o

Food Pans (3)

o

Food Preparaon(2)o Front Line Food Safety (2)

o Fuze Iced Tea (3)

o Handling Deliveries (6)

o How the Front Line

Operates (2)

o

How to Build (3)

o

How to Build a Breakfast

Sandwich (3)

o Operang POS (6)

o

Produce - Keeping It

Fresh (4)

o

Resolving Customer

Complaints (1)

o

Robbery (6)

o Safe Chemical Handling (5)

o Safe Knife and Sharps

Handling (4)o

Safe Liing Techniques (5)

o

Service and Customer Area

Equipment Overview (2)

o Serving Customers with

Disabilies

o Soup Program (3)

o Store Security and Safety

Procedures (1)

o

Subway POS Dashboard (6)

o

Subway POS Ringing in

Sales (6)

o

Subway, English to Spanish

o Suggesve Selling (2)

o

The Subway Way (1)

o

Thru-put (2)o

Value 101 (5)

Classes not offered

online:Health Card (whereapplicable)

Crime Prevenon

Customer Service

Sandwich Arst

Cerficaon


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NOTES


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NOTES


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Documents

7th Subway Manual de Propietario