Below is the checklist one needs to pass in order to be certified to assemble catering orders:
Catering Assembly Training
Use a Catering Pamphlet and explain the order of operations when assigned to catering.
Identify orders
Set alarms (10 minutes for pickup, 35 minute+travel time for deliveries)
At 9am call all catering orders for the day
Confirm the pickup time, ask if they’d like to add or change anything about their order, and tell them we look forward to serving them
Set up three (3) piles of non-perishables (including bags!)--use the biscuit table after 10:30 am–Adhere a receipt to the pile with tape or the sticker printer
When alarm goes off: tender order, make sure food is ready, pair receipt with pile
When guest arrives: pair food with pile
If the guest takes a warmer, update the spreadsheet
Explain and demonstrate on the register how to print receipts and recall catering orders
Go through each catering item and explain what goes with them (use the catering pamphlet)
Tour the back of the store and point out where everything is: Bags, Spoons, Tongs, Cutlery, Plates, Delivery boxes, Meal boxes, Coffee boxes and lids, Gallons and Stickers, Ice bags, and where to collect hot and cold food when it’s ready
Explain how to assemble everything in an order by going through the receipt one item at a time and ensuring each item has every utensil, sauce, and topping it needs
Explain what to do on a paper goods order vs. a no paper goods order
All orders always get serving utensils and bags. Paper goods receive plates, napkins, cutlery, and if applicable cups for gallons
Explain what a TBC (To be collected) order is, which accounts utilize it, and how to tender those