Pressed Café - Original Master Course

Welcome to Pressed Cafe!

Mission Statement

Mission Statement

Great Food, Great Coffee, and Great People!

Mission Statement: one

The Experience

Pressed Café strives to bring amazing food, coffee, and service to our customers. 

We believe that the combination of the three together can uniquely create a culture that brings joy to people.

What is the Mission Statement of Pressed Cafe?

  • Great Food, Great Coffee, and Great People!
  • To bring an exceptional experience to EVERY customer!

Our Beginning

Pressed Cafés Beginning

Owner and founder Roi Sphindler has a long tale of freshness, starting with humble beginnings and ending with the American Dream.  In 2004, after having been in the family business full time for over a decade, Roi decided to branch out and open his first independent venture, The Bridge Café.  The Bridge was a tiny 1,200 SF café with a big new concept: ‘gourmet’ fresh food - delivered fast

While The Bridge was operating, Roi ventured into an unfamiliar part of the restaurant industry: a gourmet full-service restaurant that he dubbed the Mint Bistro.  Finding there was a gap in the community for more than one type of cuisine, he created a “Fusion” menu; combining a fresh & trendy Asian sushi menu with tapas and classic American favorites.  There was ‘something for everyone’ on the menu – and it was an instantaneous hit throughout the Manchester community- winning Best of NH “Best New Restaurant” by NH Magazine, as well as rave reviews from the Boston Globe, and more.

It was in 2013 that Roi decided to branch out to his hometown in Nashua, NH, and again fill the void he had been experiencing of a restaurant that offered fresh, locally-sourced food, great micro-roasted coffee, and excellent service.  Every restaurant option seemed to lack in one of these areas. 

The menu ideas for Pressed Café were flowing: local micro-roasted coffee, fresh house-made soups, salads made to order, paninis made with bold flavors and house-made condiments.  Items at Pressed Café are made from scratch, in-house (some from family recipes of generations past!); such as our salsa that comes with every breakfast burrito, our hot sauce that can come on any sandwich, our tahini sauce made with za’tar, (a middle eastern spice blend), dressings, marinades and more!  Our chicken is marinated and grilled, our eggs are cracked and cooked fresh, our soups are made from scratch, juice is pressed to order, and the list goes on!

Pressed Café Now!

Nashua, NH

Burlington, MA

True or False: There are Pressed Cafe's located in each of these cities:

  • Burlington, MA
  • Manchester, NH
  • Nashua, NH
  • Boston, MA

George Howell

Why we serve George Howell Coffee

Mission Statement:

George Howell Coffee’s mission is to seek out the best coffees on Earth. They buy the finest regional and single farm-sourced coffees for coffee lovers who share in our quest for the ultimate cup!

From Farm to Cup

Every bean takes a long journey, with the amount of time, energy, resources, and care taken to get these freshly roasted beans to the shop, we strive to serve the very best quality possible.

First & Foremost: Farmers

For years, farmers were making little to nothing on their crops, no matter the quality. We want to provide a better life for the families who pour their entire lives into coffee. By providing quality product to our customers, we can pay the farmers what they deserve.

Micro-Roast

All our coffee is craft-roasted daily in small batches to guarantee freshness and enable us to maintain strict quality control throughout the entire roasting process.

George Howell Coffees served by Pressed Café

Costa Rica Light Roast: Tarrazu Vienna Roast (Tasting Notes: Caramel, Dark Chocolate, Walnut)

Tarrazu is a land of small farmers in a tumultuous landscape of lush green peaks, some rising over 10,000 feet, and valleys. It is on the sunnier Pacific side of a mountain chain separating the rainy humid Atlantic side on the east from the drier Pacific on the west. The climate has well defined seasons: the long dry season, from December to April, coincides perfectly with the coffee harvest, leading to very even, full ripening - ideal for preparing quality coffee.

Brazil Dark Roast: Daterra (Tasting Notes: milk chocolate, blueberry, vanilla)


A light roasted classic natural processed coffee from a country that has traditionally specialized in naturals because of its dry climate. Daterra selects only the ripest coffee cherries to slowly dry, yielding very sweet, vanilla tinged blueberry and cherry notes. This is a 100% Bourbon coffee for those who want sweetness with no bitterness and a bare minimum of acidity.

Alchemy Espresso: A blend of coffees from Brazil, Costa Rica, El Salvador, and Ethiopia. (Tasting Notes: Cocoa, Apricot, Toffee)

The Alchemy blend is carefully designed to be a full-throated, darker style espresso that emphasizes rich base notes and stands up to milk as its perfect partner. Two coffees form the core of this blend: Daterra Farm dry-processed coffee offers full-bodied, soft fruit notes while our carefully selected, regional Costa Rica Tarrazu coffee adds a touch of extra-smooth liveliness. Then we add unique coffees to this foundation every few months to impart new interest, flair and distinctive nuances while staying faithful to Alchemy’s central character.

Decaf Columbia: Jardin 

(Tasting Notes: Cherry, Chocolate, Raisin, Lime)


Jardín (Garden) is one of the most beautiful traditional towns in Colombia and coffee has grown here since the 19th century. This coffee is decaffeinated using Methylene Chloride (MC), a chemical that binds to the caffeine molecule and allows separation from the rest of the beans’ molecules. Of all the decaf processes this is the least destructive to coffee’s natural flavors. USDA allows one part per million of MC for human consumption; tests show our decaf has less than 1.

What Country is our Light Roast from?

  • Brazil
  • Ethiopia
  • Costa Rica

What Coffee do we use at Pressed Café?

  • George Howell Coffee
  • A unique Pressed Café Roast

What is Mico-Roasting?

  • Finely crushing every coffee cherry into small pieces before roasting.
  • Coffee that is craft-roasted daily in small batches.

Highlighting the Team Member Handbook

Anti-Harassment

Anti-Harassment

Pressed Café strives to provide a workplace free of harassment of associates by other associates, vendors or customers. If you have any concerns about possible harassment, please be certain to report it at once without fear of retaliation. 

While it is not possible to list all of the circumstances we consider harassment, here are some examples: 


  • Unwelcome sexual advances, whether they involve touching or not. 

  • Intimate relationships between supervisory and subordinate associates, or perceptions thereof, which may interfere with other associates' ability to perform their job or may give them the impression of favoritism by a superior. 

  • Verbal conduct such as derogatory jokes or comments, slurs, telling of sexual stories, gossip regarding one's sex life, comments on an individual's body, comments about an individual's sexual activity, or references to sexual conduct that unreasonably interfere with one's work performance. 


  • Requests for sexual favors in exchange for actual or promised job benefits. 

  • Visual conduct such as derogatory or inappropriate sexually oriented posters, photography, cartoons, social media postings, drawings or gestures. 

Pressed Café fully supports this law and will not tolerate any form of retaliation. 

If you feel you are being harassed, you should immediately contact a supervisor or any representative of management with whom you feel comfortable discussing the matter. The supervisor or manager will refer the complaint to Ownership immediately for investigation. The investigation will be conducted in such a way as to maintain confidentiality to the extent practicable. Anyone who violates Pressed Café’s harassment policy will be subject to discipline, up to and including termination. If you do not feel comfortable talking with a member of management, you may contact us by email at [email protected] to make a confidential complaint. 

What should you do if you are being harassed?

  • If you feel you are being harassed, you should immediately contact a supervisor or any representative of management with whom you feel comfortable discussing the matter.
  • Do nothing and hope it gets better.

Safety, Sanitation and Emergency Procedures

Pressed Café continuously strives to maintain a safe workplace. Since most accidents are caused by human carelessness, we've established the following guidelines to help prevent injuries: 

Equipment:

  • No one younger than 18 may operate or clean motorized equipment. 

  • Learn all the safety procedures of your job and stay alert. 

  • Report unsafe conditions and broken machinery to your manager immediately. Do not make any unauthorized adjustments. 

  • Do not remove guards from the machinery or make them inoperable; the guards are there to protect you. 

  • Always shut off the motor or unplug any machinery before cleaning, repairing or putting your hand inside to free a jam. 

  • Motors and electrical equipment should never be sprayed with water. 

  • To avoid burns, handle all hot equipment and foods with caution. When lifting hot soup or baking pans, always use the long, heat resistant gloves. When carrying hot pans of soup or any other hot item through the bakery cafe, be sure to wear gloves and announce to anyone around you "hot tray!" or "hot soup!" 


  • When emptying coffee grind basket, lift it slowly to avoid spilling hot water. Be cautious of the hot coffee shuttles and all coffee equipment when cleaning. 

  • Do not leave a hot tray on a table or anywhere an associate may not realize it is hot. Stack all hot trays in their designated area. 

  • Put lids on hot drinks and soups securely. 

  • When moving racks, keep your hands and fingers inside the frame. 

  • When using a knife to cut/prep any food items, a cut-resistant glove is required to be used and worn at all times. 

  • Put away all knives in their proper place. Take extra caution when carrying a knife; ensure the blade is faced down to the ground. Never leave knives in a sink. 

Sanitation:

  • Keep your hands clean at all times. Keep your fingernails well-trimmed and clean. Always wash hands before beginning work, after breaks, after changing the trash, and after each visit to the restroom. 

  • Wear sanitary gloves whenever you handle food or food products. 

  • Remove your gloves when you leave a food area, or after you touch a non-food surface (such as your face or another item). 


  • Do not handle products or ingredients if your hands are cut or infected. Supervisors will show you how to keep your hands and fingers protected. 

  • Remove your apron, hat and sanitary latex gloves before each break or when visiting the restroom. 

  • Keep the ice chest door closed when not in use. 

Personal Safety:

  • Walk at all times - don't run. 

  • Be extra careful when the floors are wet or slippery. Associates are required to wear non-slip shoes at all times. 

  • Store heavy items low in cabinets to ensure the cabinets don't become top-heavy. 

  • Don't engage in horseplay. 

  • Do not block exits, including emergency exits. 


  • Keep floors clear of food, paper and debris at all times. 

  • Always use proper lifting techniques - lift with your legs, not your back. 

  • Always wear green chemical resistant safety gloves when handling chemicals. 

  • Report all injuries to your supervisor immediately - call for assistance immediately if it is an emergency. 


Nashua:

In case of a fire or any other reason to evacuate the café, ALL team members will meet at the picnic tables, outside the front doors, across the parking lot.


Evacuation Emergency Plan



Burlington:

In case of a fire or any other reason to evacuate the café, ALL team members will meet in front of The Tavern in the Square.

Mark all of the correct times you must wash your hands.

  • After visiting the restroom.
  • After changing the trash.
  • In between making every latté drink.
  • Before beginning work.
  • After finishing a break.
  • After touching your hair or face.

Team Member Meal & Discount Policy

As a Pressed Café Team Member, you may enjoy the following meal discounts:  

Medium fountain beverages are .50 cents during your shift.  (This does not include bottled drinks, coffee, espresso drinks, iced tea, smoothies, juice, or any other specialty beverages.)  This discount is not available during off-work hours. 

All Team Members receive a 50% meal discount up to a full retail value of $10 for food purchased for their own consumption in the café before, during, or after each shift. A manager must prepare and ring-out the meal 

When do team members receive discounts on their meal and how much of a discount is it?

  • All Team Members receive a 50% meal discount up to a full retail value of $10 for food purchased for their own consumption in the café before, during, or after each shift.
  • All Team Members receive a FREE MEAL every time they come into Pressed Café.

Team Member Parking

NASHUA:

Team Member parking is located behind Pure Barre!  Team Members are not permitted to park in front of or on the side of the café at any time. 

BURLINGTON:

Team Members must park along the FURTHEST point of the parking lot on the Burlington Mall side, or in the parking lot next to Tuscan Kitchen. 

Is the following statement true or false: "Team Members are allowed to park wherever they want."

  • True
  • False

Open Communication

Pressed Café recognizes that you may encounter a difficult or sensitive job-related problem.

 This might involve job responsibilities, relationships with co-workers, changes at work, personal issues or other areas that may affect your work performance.  Pressed Café whole-heartedly supports an open-door policy. And so, you should feel comfortable communicating problems with any manager.

What does an "Open-Door" Policy mean? True or False:

  • You should feel comfortable communicating problems with any manager.
  • We always keep our Front Doors open.

Absenses and Tardiness

Absences:

  • You are an important part of the Pressed Café team, and we count on you to be at work as scheduled. All time for planned absences should be requested off in advance in Hot Schedules. You should try your best to find a replacement for all unplanned absences. When you are unable to report to work, it is your responsibility to notify the manager on duty at least two hours before your scheduled start time, so that he or she can try to find a replacement for you.  Each day of an absence you should speak directly with your manager to ensure she or he is aware of your estimated length of absence. 
  • If you have unscheduled absences without a satisfactory reason, or if you have an excessive number of unscheduled absences, you may be disciplined and possibly terminated. 
  • Even if you provide notice of absences to your manager, he or she will still review the total number, timing and frequency of the absences. If you are absent without notifying your manager, you will be considered to have voluntarily resigned. 

Tardiness:

Your presence at work is critical to the success of our Café. You are expected to report and be ready for work as scheduled. If you know that you will be late for work for any reason, please call well in advance and let your manager know your anticipated arrival time (no texting or emailing). Excessive tardiness is unfair to co-workers and customers, and may result in you being disciplined and possibly terminated.  

If you are going to be late to work, you must ________?

  • Call and speak to a manager.
  • Text your friend who is working.
  • Email the store and hope someone sees it.

Dress Code

Here is our dress code:

We care very much about what our customers think when they visit our Café. Their confidence in us depends not only on how we treat them, but also on our professional appearance. The goal of our dress code is to create an environment that enhances the customer's experience with us by ensuring that our Team Members look clean, neat, and professional. 

 It is your responsibility to come to work dressed appropriately. This includes your attire and your grooming. Managers reserve the right to determine the appropriateness of your attire or grooming, as well as your readiness to work. Here is our dress code: 


  • Black Polo or oxford-style collared shirt with long or short sleeves. Must be clean, pressed and tucked in. No logos other than Pressed Café. 
  • Solid colored Docker-style pants, clean and pressed. No jeans, shorts, cutoffs, gym shorts, skirts, sweats, or yoga pants. Black, Blue, Khaki, and other solid colors are acceptable.
  • Logo hat provided by Pressed Café with the bill turned to the front. One hat will be given to each Team Member.  If hat is lost or damaged, please see your manager.  Loss or damage of more than 2 hats may result in disciplinary action up to and including termination of employment. 

 

  • Clean athletic shoes or other flat shoes with socks. Shoes must cover the entire foot and have a non-slip sole. The material should not absorb moisture as they will get wet!
  • Clean logo apron provided by Pressed Café. 
  • Facial hair kept neat, clean and trimmed close to the face. 
  • Long hair pulled back and away from the face. 
  • No loose or dangling jewelry or rings with large stones that may penetrate protective gloves. 
  • No extreme hair colors. 

In addition to our standard dress code policy, we have the following guidelines for all Team Members, shift supervisors and salaried managers: 


Piercings: No more than two earrings per ear may be worn and they may not dangle (they may be studs or hoops no greater than 1/2-inch in diameter).  All other visible piercings (including tongue, nose, eyebrow and washer-style earrings/ear plug jewelry/tunnels) are prohibited while at work. 


Fingernails: For health and safety reasons, fingernails must be kept neat and trimmed to a length no longer than 1/2-inch beyond the tip of the finger. Acrylic nails, extreme nail polish colors, and nail appliques are prohibited while at work.

Cell Phones & Social Media

Cell Phones:

ALL CELL PHONES MUST BE TURNED OFF BEFORE ENTERING THE CAFÉ.  You may not use your cell phone to call or send texts at any time during your shift unless it is an emergency (and you have notified your manager.)

Social Media:

While social media such as Facebook, Twitter, Google+, and blogs are great forums for our customers and Team Members to communicate openly online, it is important to show the same respect and courtesy that we employ in our face-to-face dealings in the Cafés. As you express your own views, others may view you as a representative of Pressed Café so it's important to follow these guidelines: 

Use Good Judgment and Think Before You Post 

Anything you post on a public site is accessible to anyone with a web browser. You may not speak on behalf of Pressed Cafe as a company. Please direct any business questions to a manager. The Internet is not anonymous, it does not forget, and everything written on the web can be traced back to the original author. Accordingly, use good judgment and think about what you want to say and how to say it before you post. When in doubt, ask yourself, "Is this something I would be willing to say directly to my parents, to my manager or to ownership?" 

Health Inspections

Health Inspection: Mission Statement

Understanding that a Health Inspector could come at anytime is necessary in fulfilling "great people" from the mission statement of Pressed.

Valuing Hard Work Ethic: As people that value hard work ethic, we know that always maintaining clean and sanitary stations is necessary so that we are prepared for the event of an unannounced health inspection.


Health Inspection: one

The Inspection Process:

Inspections conducted at food establishments are usually unannounced. Inspectors check for compliance in food handling, food temperatures, employee health and hygiene and vermin control

The focus of inspections is on priority item violations. Priority item violations are the more serious violations that have been found to contribute to foodborne illness or injury. Examples of priority item violations include improper cooking procedures, temperature abuse of food during storage, lack of hygiene and sanitation by food service workers, cross contamination between raw and ready-to-eat foods and foods from unsafe sources.

Here are a few things that Health Inspectors will be looking for:

  • NON-SLIP SHOES
  • NO JEWELERY
  • ALLERGEN AWARENESS TRAINING 
  • SANITARY AND ORGANIZED WORK SPACES
  • SEPARATE HAND WASHING SINKS (NO DUMPING, POURING, OR ANY OTHER USE)



  • NO SMOKING ANYWHERE NEAR THE BUILDING
  • CLEAN, NEAT APPEARANCES
  • CUT GLOVES
  • HANDWASHING PROCEDURES
  • SAFE PRACTICES REGARDING KEEPING RAW AND COOKED FOODS SEPARATE. 


Food handling, food temperatures, employee health and hygiene, and vermin control. What main things are Health Inspectors looking for?

  • Food Handling
  • Safe Food Temperatures
  • Employee Health & Hygiene
  • Clean Windows
  • Vermin Control

Customer Service

Welcoming & Greeting Guests: Mission Statement

Welcoming and greeting guests promptly and joyfully is essential in fulfilling “great people” from the mission statement of Pressed. 

Valuing Hard Work Ethic: As people who understand excellent customer service, we are committed to constantly choosing to be kind to our guests, especially when they are not kind to us. We value each and every guest having a phenomenal experience every time they come.


Welcoming and Greeting Guests: one

First Three Seconds:

When a customer comes in - greeting them within 3 seconds is essential in making customers feel welcome!

Learn Customers Names!

Knowing regular customers names makes them feel welcome and valued.

How to Greet Guests:

  • "Hi! Welcome to Pressed Cafe!"
  • "Hi, How are you? Welcome!"
  • "[customers name] Welcome to Pressed!"

How NOT to Greet Guests:

  • See guest and say nothing to them.
  • "Welcome to Pressed Cafe" (while not making eye contact or smiling)

Once a Guest walks in, when should a team member welcome them?

  • Never welcome the guest. It's rude.
  • Welcome the guest once they are ready to order.
  • Welcome the guest within 3 seconds of them coming in.

How should you greet a guest? True or False:

  • Look at your phone and pretend you didn't see the guest.
  • "Hi! Welcome to Pressed Cafe!"
  • "Hi. What do you want?"
  • Without smiling or making eye contact, "Welcome to Pressed Cafe!"

Running Food and Drinks: Mission Statement

Running Food & Drinks promptly and accurately is essential in fulfilling our mission statement of “Great Food, Great Coffee, & Great People”

Valuing Hard Work Ethic: As people who understand excellent customer service, we understand that delivering food & coffee to guest’s tables promptly and engaging with guests in a positive way is necessary.


Running Food and Drinks: one

For Here Tickets:

Deliver Food or Drink to Table Number



To Go Tickets:

Call out Food or Drink and the Name

Web Order Tickets:

Circle Full Name on Web Order ticket at top and Write Last name at Bottom of ticket

Place on Online Pickup Shelf

Pick Up Tickets:

Tape ticket to bag/drink and put on the Phone order shelf

Running Food and Drinks: two

When arriving at a guests table with several items, whether food or drink:

  1. Be able to identify what each item is

  2. Announce each item so that you can give it to the right person (ex. “Chipotle Chicken Panini?” “Iced Vanilla Latte?”)

  3. After delivering either food or drink: “Can I get you something else?”

  4. Then, “Are you waiting on something else?” 

    1. “No”  - take table number

    2. “Yes” - leave table number 

  5. For tickets with multiple items and all items are not able to be carried at once, leave ticket at the expo until all items are brought to the table. This allows the next team member to help you carry the rest of the order.

What are Phone Order tickets called?

  • Pick Up
  • Web Order
  • Phone Order
  • Call In

When arriving to a table with food or drink, what do you do?

  • Place everything randomly on the table.
  • Call out the name of each item so that the person who ordered it gets the right item.
  • Guess which item is which so that hopefully they eat or drink what they ordered.

When do you take the table number off of the table? True or False:

  • After asking, "Are you waiting on anything else?" and they say, "no."
  • After asking, "Are you waiting on anything else?" and they say, "yes."

Interacting with Guests: Mission Statement

Interacting with guests is a constant part of working at Pressed. Doing so in a joyful and engaged manner is necessary in fulfilling “Great People” in our mission statement.

Valuing Hard Work Ethic: As people who understand that we are the faces of Pressed Cafe, we are committed to doing everything we can to serve our guests in a positive and helpful way

Interacting with Guests: one

Being Aware & Alert:

  1. Look for guests who may have a question or that need help with something. Say:

    1. “Can I get you something?”

    2. “Can I help you with something?”

    3. “What can I do for you?”

Interacting with Guests: two

Facial Expressions:

Smiling when interacting with guests is necessary to show that we appreciate them. Be aware of your facial expressions! 

Interacting with Guests: three

Tone of Voice:

Your voice inflections have the ability to say way more than the actual words you are saying.

Seek to sound interested and joyful!

Interacting with Guests: four

Body Language:

The way you carry yourself while walking/standing/talking/performing tasks can dramatically affect how guests perceive you

  1. Walking - swiftly 

  2. Standing - straight/ no hands in pockets/ no crossing arms

  3. Performing tasks - with urgency and precision

What does it mean to be aware and alert in your surroundings?

  • Being constantly looking for guests that look like they have a question or that they need help with something.
  • It means never making eye contact with anyone...ever.
  • Being available to customers ONLY when they ask you for help.
  • Never helping a customer, especially when you can tell they need help.

True or False: It is necessary to smile when interacting with guests.

  • It is necessary to show that we appreciate them.

Why does the tone of your voice matter when interacting with other Team Members and with Guests?

  • The tone of your voice matters because it enhances or detracts from what you are trying to say.
  • The tone of your voice has the ability to say a lot more than the actual words you are saying.
  • The tone of you voice matters because we want to sound as bland and as uninterested as possible.

True or False:

  • Great body language is necessary because it is 55% of how we communicate with others.

Menu

The Basics

We are VERY aware that our menu can be overwhelming (especially to first-time guests). However, our menu is essentially one of the main things that sets us apart as a restaurant.

  1. We serve Breakfast ALL day

  2. We serve micro-roasted coffee and traditional Espresso Drinks.

  3. Everything is made-to-order, so we are able to modify items to meet anyone's specific needs (vegan, gluten free, vegetarian, etc.). 

Because our menu can be overwhelming - asking guests if you can help suggest something for them is helpful and it also shows that you value them.

  1. This is one of the reasons why knowing the menu is SO important!

  2. Helpful phrasing could be something like: Are you looking for breakfast or lunch?             Are you Vegetarian?                                                     -Yes? Suggest the Medusa or Portobello!           - No?  Suggest the Bridge!

  3. If they want a type of Drink: Let them know what types of drinks we have - Espresso, Juice, Teas, Soda, Smoothies.

  4. Let them know the most popular items in whatever category they are looking at. Ex.. Smoothie: Peanut Butter Power.

Commonly Asked Customer Questions: Mission Statement

Being able to answer common questions that customers may have is a vital part of working at Pressed Cafe

Valuing Hard Work Ethic: We recognize that part of the mission statement is “Great People.” In order to fulfill this part of the mission statement, we need to be knowledgeable and aware of the questions that are frequently asked from customers. We also recognize that there will be questions that we may not be able to answer - in those situations we will consult a manager immediately. 

Commonly Asked Customer Questions: Gluten Free Questions

Gluten Free Questions:

  1. What is Paleo?

    1. Free from refined sugars, Grain free, gluten free, soy free, and dairy free. 

  2. Is your eggplant Gluten Free?

    1. No - it is battered and breaded

  3. Are your home fries Gluten Free?

    1. Yes - there is no flour in our home fries

  4. Do we have gluten free options?

    1. Yes! All burritos, sandwiches, salads, and power bowls can be modified to be gluten free. The only two that cannot be modified are the Middle East & Medusa. 

How to make items GLUTEN FREE:

Breakfast Sandwiches: Cannot be G.F.

Breakfast Burritos: G.F. wrap or Bowl

Paninis: G.F. wrap or on a field of greens [note: Middle East & Medusa are not G.F.]

Salads: Exclude - Croutons, Eggplant, & Lo-Mein Noodles 

Power Bowls: Exclude - Eggplant

Macs: Cannot be G.F.

Commonly Asked Customer Questions: Drink Questions

Drink Questions:

Where is our coffee from?

George Howell Coffee Roasters. “They are a craft roaster who does direct trade with coffee growers all over the globe!”

What coffees do we currently offer?

  1. Light Roast: Vienna Roast

  2. Dark Roast: Daterra 

  3. Decaf: Jardin

  4. Espresso: Alchemy

What is a cappuccino?

An espresso drink made with ⅓ espresso, ⅓ steamed milk, and ⅓ foam

*Only offered as one size (small)

What is a Cafe Latte?

An espresso drink made with espresso, steamed milk, and a little foam

What is espresso?

Espresso is a coffee brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee beans. It is the heart of any latte or cappuccino drink

What is an Americano?*

Hot: A style of coffee prepared by adding espresso to hot water

Iced: A style of coffee prepared by adding ice to espresso

*Only offered as a small or medium

What is an Espresso Macchiato?

We serve a Traditional Macchiato, which is NOT the same Macchiato (latte style) that you would get at a competitor. Suggest a latte if they are not looking for a Traditional Macchiato.

A Traditional Macchiato is made with espresso, a TINY amount of steamed milk, and is ‘marked’ with a dollop of foam.

How many pulls of espresso are in a hot or iced small, medium, and large lattes?

Small/Medium = 1

Large = 2

How many shots in 1 Pull of Espresso?

2 shots of espresso 

Can we make our smoothies dairy free, and how?

Yes, by omitting frozen yogurt and using almond milk or coconut milk

Is there fresh fruit in your smoothies?

Yes! Always!

What milk is default for lattes and cappuccinos?

Whole milk

What kind of chai do we use and is it caffeinated? 

We use Tazo Chai Tea Concentrate and it has about 60 mg of caffeine per 8oz

What is a Dirty Chai?

Whole Milk, Chai Concentrate, & shot of espresso

Do we offer a dairy substitute?

Yes- we offer coconut milk & almond milk for an additional charge to lattes & cappuccinos (no charge in coffee or tea)

What Milks do we have?

Whole, Skim, Almond, & Coconut

Is our Iced Tea freshly brewed?

Yes, all of our iced teas are freshly brewed.

Are our Iced Teas sweetened?

Green & Black Teas are unsweetened (but they can be sweetened).

Pomegranate Green, Raspberry, and Passion Fruit are sweetened.


Do we have free refills?

Yes -  fountain drinks

Iced Tea - only if someone asks

Coffee is NEVER a free refill, except when a customer orders a hot drip coffee in a small "for here" mug (they recieve one free refill)

What size do we offer our hot teas in?

Medium only - 1 teabag

What size are your smoothies and Hurricanes?

One size - Medium 24oz

What is a Café Au Lait?

It ¾ hot drip coffee topped with ¼ steamed milk

What is a Matcha Latte?

It is Japanese green tea leaves that have been dried and pulverized into a VERY fine powder so that the entire leaf is consumed. It literally translates to “powdered tea”. Matcha is loaded with antioxidants! We prepare it by blending it with vanilla almond milk. 

*Roughly the same amount of caffeine as a cup of coffee

What is an Arnold Palmer?

½ black tea and ½ lemonade

Commonly Asked Customer Questions: Food Questions

Food Questions:


What sides do we offer?

“Potato Salad, Pasta Salad, Apple, or you can upgrade to a soup for only $2”

On request, guests can also have Banana, House Salad, or Chips

When a salad or soup is ordered:

“Would you like a piece of bread with that?”

What is in our Potato Salad?

Red bliss potatoes, mayonnaise, dill, pickles, mustard, seasonings

What is in our Pasta Salad?

Cavatappi pasta tossed in a balsamic base, with tomatoes, red peppers, red onions, olives, basil, and feta cheese

Do we have any hot sauce, and how spicy is it?

We have TWO hot sauces that are made in house. Both are very hot & very robust with a lot of flavor. Customers can purchase 8oz containers for only $5

  1. Our Red Hot Sauce: It is spicy & has a slight sweetness to it. It is made with roasted jalapenos, habaneros, tomatoes, onions, peppers, herbs & seasonings.

  2. Our Green Hot Sauce (Schoog): It is very spicy and has a fresh brightness brought on by the cilantro. Schoog is made with cilantro, garlic, spicy red pepper, & olive oil. 

Are our soups house-made?

Yes, our soups are all house made with fresh ingredients. Our year-round soups are Gluten Free. 

Does our pesto contain nuts?

Yes, our pesto contains nuts & cheese.

How is our grilled eggplant prepared?

It is seasoned & battered, breaded, then grilled. It is NOT Gluten Free or vegan.

What are our bread options?

Wraps: Wheat or for $1.50 Gluten Free

Bread: White Ciabatta or Sliced Multigrain 

Breakfast: English Muffin or Croissant

Bagels: Plain, Honey Wheat, Everything, or French Toast

What kind of Cream Cheeses do we offer?

Plain, Veggie, Honey Walnut, & Garlic Chive

Can we make a breakfast sandwich on a Wheat or Gluten Free Wrap?

No - We do not make breakfast sandwiches on a wrap, that is a breakfast burrito.

No - We cannot do a GF breakfast sandwich. We can make it as a burrito with a GF wrap. 

Can we make a Burrito as a bowl?

Yes - We can do any burrito as a bowl.

What is Spicy Feta Spread?

It is feta cheese whipped with chives, roasted garlic, and our house hot sauce.

What is a Panini Sandwich?

A panini sandwich is a sandwich that is grilled and pressed on a panini machine so that it comes out nice and toasty, but not necessarily melty inside.

Is your tuna all white tuna?

Yes, it is all white albacore tuna packed in water.

What is our chicken marinated in?

It is marinated in cilantro, lime, herbs, and spices.

What is prosciutto?

Prosciutto is a dry-cured ham, sliced extremely thin.

What is balsamic reduction?

Balsamic reduction is balsamic vinegar and sugar reduced to a syrup offering a sweet full-bodied flavor.

What are capers?

Capers are small round pea sized green buds which are sun-dried and then packed in a vinegar brine. 

Does the dressing come on the side of the salads?

It comes on the side for To-Go salads. For in-house orders, the salads come tossed.

[Note: The Medi-Kale always has dressing- Even when it is to-go!]

What is our salmon marinated in?

Our salmon is marinated in fresh herbs, dill, & Mediterranean seasoning.

What is Gorgonzola cheese?

It is a cheese similar to bleu cheese.

What are chick peas?

A legume, also goes by the name “garbanzo bean.” It is the primary ingredient in hummus.

What is tahini?

It is an oily paste made from ground sesame seeds.

What is Zatar?

It is a Middle Eastern spice mix of Sumac, sesame seeds, and herbs.

Is our eggplant gluten free or vegan?

  • Yes, it is gluten free
  • No, it is battered and breaded.

What is Paleo?

  • Free of refined sugars, dairy, soy and grains. (Also gluten free)
  • Just another word for gluten free

How many Shots are in 1 Pull of Espresso?

  • 2 shots
  • 1 shot

What Dairy substitutes do we offer?

  • Coconut Milk & Vanilla Almond Milk
  • Soy Milk, Coconut Milk, & Almond Milk

What size do we offer our Hot Teas in?

  • Medium
  • Small, Medium, & Large

What is an Espresso Macchiato?

  • Espresso, a TINY amount of steamed milk, and is ‘marked’ with a dollop of foam
  • An upside down latte

Can we make our smoothies Dairy Free? How?

  • Yes, but we can only modify a few of our smoothies
  • Yes, by omitting the frozen yogurt and using either almond milk or coconut milk

What kind of Chai do we use?

  • Tazo Chai Tea Concentrate
  • A Chai Tea Bag

What sides do we offer?

  • Macaroni Pasta, Mashed Potatoes, Apple Sauce, Chips, or Mac n' Cheese for $2 more
  • Potato Salad, Pasta Salad, Apple, Chips, or Soup for $2 more

What do you ask when a soup or salad is ordered?

  • Would you like a piece of bread with that?
  • Would you like a spoon to eat your soup with?

Are our soups house made?

  • Yes, our three year round soups are house made and they are gluten free
  • No, our vendor is "The Great Soup Company" and they ship our soups to us daily

Can we make a breakfast sandwich on a wrap?

  • No, we do not make breakfast sandwiches on a wrap. That is a burrito.
  • Yes, we can modify EVERYTHING!

What is a Panini Sandwich?

  • A panini sandwich is grilled on the press so that it is melty on the inside and outside.
  • A panini sandwich is a sandwich that is grilled and pressed on a panini machine so that is comes out nice and toasty, but not necessarily melty inside.

What is Prosciutto?

  • A dry-cured ham, sliced extremely thin.
  • House made sauce that we put on every panini.

Team Member

Team Member: Mission Statement

Being a team member is necessary in order to ensure a positive culture and work environment at Pressed. 

Valuing Hard Work Ethic: As people that are aware of others that we work with and as people that want to pursue compassionate empathy, we ensure that we are not solely focused on ourselves. We are aware of others work tasks and are committed to going above and beyond the bare minimum of what is required of us. We choose to excel at everything we do and are committed to resolving conflict with one another if it arises. 

Team Member: one

Conflict!

Understand that conflict will inevitably happen when there are people with vast personalities and different ideas working in the same environment.

Team Member: two

If/When conflict does arise, immediately seek to resolve the conflict:

  1. First, be introspective and evaluate whether or not you are over reacting.

  2. Second, try to put yourself in the other persons position and try to see the situation from their point of view.

  3. Third, if you have determined that the situation is indeed causing conflict - approach the other person in a calm manner and explain what the situation is from your point of view and seek to resolve the disagreement.

  4. If conflict continues, let a manager know what the situation is and see what the best course of action is for resolving the conflict.

  5. If conflict still continues, there will be a meeting between you, the person you have conflict with, and a manager.

Team Member: three

  1. Resolving conflict is necessary to ensure that the efforts that we put forth at work are dedicated to our mission statement, not focused on drama that has risen in our workplace
  2. Talking poorly about co-workers and managers does not enhance the environment that we work in, rather it creates a negative mindset and enhances a negative culture that customers become aware of very easily

What is the first step to conflict resolution?

  • Be introspective and evaluate whether or not you are over reacting.

Barista

Clean Space: Mission Statement

Maintaining a CLEAN work space is one of the most important tasks!

  • Valuing Hard Work Ethic: As people that understand that we are a part of a team, we understand that in order to fulfill all aspects of the mission statement of Pressed we must maintain a clean work space. This is necessary in order to ensure our product is meeting and/or exceeding expectations of health inspection guidelines and ensuring that guests perception of our space is positive. 

Clean Space: one

Dairy Fridge & Smoothie Freezers

Clean Space: two

Syrup Shelves

Clean Space: three

Containers

When brewing any new liquid (iced coffee/iced tea/cold brew):

  • Empty the last liquid into a pitcher
    • cover pitcher
    • date & label
  • ALWAYS take the container to dish to be cleaned and sanitized before rebrewing

Clean Space: four

Higher Shelving Units

  • Take everything off of shelves & wipe down thoroughly 

Clean Space: five

Blender Station

Unclean Blender Station


Clean Blender Station

  • Rinse out blenders immediately after each use
  • Wipe down blender bases
  • Keep counters clean

Clean Space: Six

Espresso Machine

  • Ensuring espresso grounds are cleaned off of machine 
  • Ensuring steam wands are purged before each use
  • Ensuring steam wands are wiped down and purged immediately after each use
  • Ensuring portafilters are rinsed/dried before each use
  • Ensuring portafilters are emptied and rinsed after each use

Select all of the correct answers for: "How do you keep the Fridges and Freezers clean?"

  • Ensure milks are F.I.F.O (first in first out)
  • Allow milk to spill everywhere and never clean it up.
  • Wiping down inside (bottom+shelves+creases) & outside (doors+handles).

What do you have to do with any container before refilling it?

  • When brewing any new liquid (iced coffee + iced tea + cold brew) ALWAYS take the container to dish to be cleaned and sanitized before refilling.
  • Make sure the container is empty before brewing something new.

Does the blender station need to be clean?

  • Rinse out blenders immediately after each use & wipe down blender bases.
  • Allow blender station to get as messy as possible.

What to do during "Down Time": Mission Statment

When there are not a lot of drinks to make it is extremely important to take advantage of this time to get other tasks done that are necessary for the success of Pressed!

  • Valuing Hard Work Ethic: As Pressed Cafe Barista team members, we understand that our job isn't to soely make drinks. We understand that in order to fulfill "Great People" from our mission statement, we must also fulfill subcategory tasks.

"Down Time": one

Re-Stocking

  • Paper & Plastic Items (cups/lids/sleeves)
  • Milks/Juices/Chai/Cider
  • Juice Bar & Backups
  •  Dairy Bar (skim/whole/cream)
  • Fill Coffee Hoppers

Re-Brewing

  • Iced Teas (Green & Black)
  • Hot Coffee (Light/Dark/Decaf)
  • Iced Coffee (Dark Roast)
  • Cold Brew (Light Roast)

"Down Time": two

Cleaning

  • Ensure “How to Maintain a Clean Space” is implemented
  • Change Sanitizer Buckets every Two Hours
  • Take Out Trash
  • Ensure Dining Room is clean
  • Check "Cleanliness Sheet" for daily task

Mark the corrects answer(s) for what to do during down time.

  • Re-Stocking & Re-Brewing
  • Cleaning
  • Helping other Team Members
  • Stand around and wait to make a drink

Coffee, Tea, & Espresso Drinks: Mission Statement

“Great Coffee” This is a key aspect of the mission statement. This point refers to every drink that we serve to customers, not only coffees. Every drink needs to be consistently made and quality controlled. 

Valuing Hard Work Ethic: As people that understand and value the mission statement of Pressed, we realize that every drink we make and serve needs to either meet or exceed the high expectations that guests have for us and that we have for ourselves. 

Coffee, Tea, and Espresso: one

George Howell Coffee:

  • Retail Coffee Available: 
    • $17 per 12oz bag
    • $85 per 5lb bag

How to Brew Hot Coffee:

  • Remove brew baskets + rinse out coffee grounds thoroughly 
  • Insert coffee filter
  • Select batch on coffee grinder
  • Insert brew basket into coffee machine hold appropriate batch button

Rotate Coffees at 1:00pm

  • Prepare brew baskets for ½ batches  
  • Start ½ batch and drain coffee into pitcher
  • Empty pitcher into 22 quart to be used for iced coffee the next day
  • Write down time to be rotated again on coffee machine (3:00 hours from brew time - ex. If rotated at 1:00pm, you will write 4:00pm on machine)
  • Decaf coffee will be drained and saved for iced decaf the next day in a pitcher

Coffee, Tea, and Espresso: two

  • Hot Coffee - Black
    • Fill cup with Light/Dark/or Decaf to the top of the cup
  • Hot Coffee - Leave Room

    • Fill cup with Light/Dark/or Decaf until there is about ½ in. of room at the top

  • Hot Coffee - With Flavors

    • Correct amount of Syrup/Sauce for size cup

    • Fill with Light/Dark/or Decaf

    • Stir

  • Hot Coffee - Cafe Au Lait

    • Fill cup with ¾ Light/Dark/or Decaf, then fill with ¼ steamed milk

  • Hot Coffee - Extra Shot

    • Fill cup with Light/Dark/ or Decaf, then add an espresso shot

What is a Café Au Lait?

  • ¾ hot drip coffee with ¼ steamed whole milk
  • A fancy french word for coffee

Coffee, Tea, and Espresso: three

Serving Iced Coffee & Cold Brew: 

  • Iced Coffee/Cold Brew - Black

    • Fill Coffee to Fill Line

    • Fill Ice to the top of the cup

  • Iced Coffee/Cold Brew - Leave Room

    • Fill Coffee to Fill Line

    • Fill Ice until there is ½ in. of room at top 

  • Iced Coffee/Cold Brew - With Flavors

    • Correct amount of Syrup/Sauce for size cup

    • Fill Coffee to Fill Line

    • Stir

    • Fill Ice to top of cup

Do you put liquid or ice in the cup first?

  • Liquid
  • Ice

Coffee, Tea, and Espresso: four

Iced Teas & Lemonade:

  • Iced Tea

    • Fill Iced Tea to Fill Line

    • Fill Ice to top of cup

  • Iced Teas - With Flavors 

    • Correct amount of Syrup/Sauce for size cup

    • Fill Tea to Fill Line

    • Fill Ice to top of cup

  • Iced Teas - With Lemon

    • Fill Iced Tea to Fill Line

    • Fill Ice to top of cup

    • Add one lemon wedge on top

  • Lemonade: 

    • Fill lemonade to fill line

    • Fill ice to top of cup

    • Add one lemon wedge ALWAYS

What do we add to our lemonade?

  • We always add a lemon wedge.
  • We always add sugar.

Coffee, Tea, and Espresso: five

Matcha Green Tea Latte:

  • Iced Matcha Green Tea: Milled Japanese Green Tea + Vanilla Almond Milk

    • Almond Milk to Fill Line

    • Matcha (directly in Blender)

      • Small 1 level tsp.

      • Medium 2 level tsp.

      • Large 3 level tsp.

    • Blend together in blender

    • Pour in Cup

    • Fill Ice to top of cup

  •  Hot Matcha Green Tea: Milled Japanese Green Tea + Vanilla Almond Milk

    • Matcha

      • Small 1 level tsp.

      • Medium 2 level tsp.

      • Large 3 level tsp.

    • Whisk with Almond Milk

    • Steam Together

What is the default milk for Matcha Green Tea Lattes?

  • Whole Milk
  • Vanilla Almond Milk

Coffee, Tea, and Espresso: six

Hot Teas: Medium Only

  • Hot Teas: 1 tea bag

    • Green Teas: Green Dragon/ Tropical Green / Organic Spring Jasmine

    • Black Teas: British Breakfast, Earl Grey

    • Herbal Teas: Chamomile Citrus, Decaf African Nectar 

  • Hot Teas - With Mint:

    • Fill cup ½ way with fresh mint

    • Fill with tea bag + hot water

What size do we offer for our hot teas?

  • Medium
  • Small, Medium, & Large

Coffee, Tea, and Espresso: seven

Chocolatey Drinks: (we do not offer whipped cream)

  • Hot Chocolate:

    • Cocoa Scoops - Small 2/Medium 3/Large 4

    • Steamed Whole Milk

  • Chocolate Milk:

    • Mocha Sauce Pumps - Small  2/Medium 3/Large 4

    • Whole Milk

    • Stir 

Do we offer Whipped Cream?

  • Yes
  • No

Coffee, Tea, and Espresso: eight

Chai Lattes:

  • Hot House Chai Tea Latte: Tazo Chai Tea + Whole Milk

    • ½ chai + ½ whole milk steamed together 

  • Iced House Chai Tea Latte: Tazo Chai Tea + Whole Milk

    • ½ Chai + ½ whole milk to fill line

    • Fill cup with ice 

  • (Option to substitute Coconut or Almond Milk in place of Whole Milk)

Is our chai tea latte a tea bag or a concentrate?

  • Tazo Chai Tea Concentrate
  • Chair Tea Bag

Coffee, Tea, and Espresso: nine

Coffee, Tea, and Espresso: ten

Pulling an Espresso Shot

Coffee, Tea, and Espresso: eleven

Espresso Drinks:

Hot Cafe Latte: Espresso + Steamed Milk

  • Espresso

  • [Syrup/Sauce (stir)]

  • Steamed Whole Milk

Iced Cafe Latte: Espresso + Whole Milk + Ice

  • [Syrup/Sauce]

  • Whole Milk to just before the fill line

  • Espresso

  • Ice

[note: milk + espresso = fill line]

Espresso: Heavy Bodied, Concentrated Shot Of Coffee With 'Crema'

  • Cappuccino: ⅓ espresso + ⅓ steamed milk + ⅓ foam 
  • [Note: Size Small only] 

Espresso Macchiato: Espresso marked with foam

  • Espresso

  • Steamed Milk 

Cortado: Espresso ‘cut’ with warm milk 

  • Espresso

  • Steamed milk

  • 8oz. togo cup filled

  • Hot Americano: small & medium only
  • Hot Water
  • Espresso 
    • Small 1 Pull

    • Medium 2 Pulls  


  • Iced Americano: small & medium only

    • Fill cup with ice

    • Espresso

      • Small 1 Pull

      • Medium 2 Pulls

    • Fill ice to top of cup


    • [note: NO WATER ADDED]


Hot Apple Pie Steamer:

  • Caramel

    • Small 2 Pumps

    • Medium 3 Pumps

    • Large 4 Pumps

  • Cinnamon


  • Cider steamed together

Iced Apple Pie:

  • Caramel

    • Small 2 Pumps

    • Medium 3 Pumps

    • Large 4 Pumps

  • Cinnamon

  • Cider to fill line 

  • Stir

  • Fill Ice to top of cup

What sizes do we offer for our Americanos and how many Pulls in each size?

  • Small & Medium. Small - 1pull & Medium - 2pulls.
  • Small, Medium, & Large. Small - 1pull, Medium - 2 pulls, & Large - 3 pulls.

What is the ratio for Cappuccinos?

  • 1/3 espresso + 1/3 steamed milk + 1/3 foam
  • 1/4 espresso + 2/4 steamed milk + 1/4 foam

Coffee, Tea, and Espresso: twelve

Coffee, Tea, and Espresso: thirteen

Cappuccino vs. Latte

Cappuccino

1/3 Espresso + 1/3 Steamed Milk + 1/3 Foam

(the weight should be lighter than a latte)

*only served as a small

Latte

1/4 Espresso + 2/4 Steamed Milk + 1/4 Foam

(can be hot or iced)

What sizes do we offer for our Cappuccinos?

  • Small
  • Small & Medium

Smoothies & Frozen Drinks: Mission Statment

Every Smoothie/Frozen Drink that is made needs to be created and served the same every time. By doing this you understand that quality and effeciency are both essential in fulfilling and upholding our mission statement. However, you also understand that it is better to take a couple extra seconds to fix a mistake, rather than serving it the wrong way.

Valuing Hard Work Ethic: As people that understand and value the mission statement of Pressed, we realize that every drink we make and serve needs to either meet or exceed the high expectations that guests have for us and that we have for ourselves.

Smoothies & Frozen Drinks: one

Smoothies: (all served with a hot sleeve)

Smoothie too Thick?

Add Liquid!

Smoothie too Watery?

Add Ice!

Smoothie not Full?

Add Liquid & Ice!

____________________________________________________________________________________

Strawberry Banana Smoothie: Bananas + strawberries + NF Vanilla Frozen yogurt

  • Apple Juice

  • 3-6 ice chips 

  • Blend 

Power Blue: Acai + Blueberries + Strawberries + Banana

  • Coconut Milk

  • 3-6 ice chips 

  • Blend 

Wakie Wakie: Banana + Blueberries + Apple + Kale + Mint + Flax Seed

  • Orange Juice

  • 3-6 ice chips

  • Blend 

Green Monster: Banana + kale + almond butter + flax seed

  • Almond Milk

  • Full Scoop of Ice (not heaping scoop)

  • Blend 

Peanut Butter Power: Cocoa + Peanut Butter + NF Vanilla Frozen yogurt 

  • Fill cup with ice

  • Fill with almond milk (leave enough room for espresso shot)

  • Espresso shot directly in blender

  • Blend

Fruit Cup Smoothie: Fruit + Ice

  • Pour Fruit in Blender
  • Add 3/4 cup fill with ice
  • Blend

What liquid goes in  a Strawberry Banana Smoothie?

  • Orange Juice
  • Apple Juice
  • Almond Milk

How many ice chips go in a Wakie Wakie?

  • 3-6 ice chips
  • A Full Scoop

Which Smoothie has Espresso in it?

  • Peanut Butter Power
  • Green Monster
  • Strawberry Sunset

Smoothies & Frozen Drinks: two

Hurricanes: (frozen latte drink)

  • Vanilla/Hazelnut/Mocha/Caramel 

    • Fill cup with ice

    • Whole milk to tip of Orange Tear Drop on cup

    • Sauce (5 pumps)/ Syrup (6 pumps) directly in blender

    • Espresso Shot

    • Blend

  • *Medium Only

Limo-Nana: (frozen lemonade)

  • Lemonade blended with ice + fresh mint 
    • Fill lemonade to tip of Orange Tear Drop on cup

    • Two heaping scoops ice in blender

    • 1 mint pod
    • Blend 

  • *Medium Only
  • Add: 1/2 Cup Strawberries or Blueberries for Limo-Nanas with berries

How many pumps of sauce and syrup go in a Hurricane?

  • Sauce - 5 & Syrup - 6
  • Sauce - 3 & Syrup - 4

What type of milk goes in a hurricane?

  • Whole Milk
  • Almond Milk

Where is the fill line for the Limo-Nana?

  • The top of the black line on the cup
  • The tip of the orange drop on the cup

Does the ice or the lemonade go in the cup first in the Limo-Nana?

  • Lemonade
  • Ice

Juice Bar: Mission Statement

Maintaining a Fresh and Stocked Juice Bar, as well as a minimum of four fresh Supergreens & Detoxs is essential to succeeding at being stationed as the juicer for the day. 

Valuing Hard Work Ethic: As people that are aware of seeing Pressed from our guests perspective, we value maintaining the freshness and appearance of the juice bar, as well as the quality of the juices that we create. 

Juice Bar: one

Juice Bar

Juicing Order:

  1. Vital ingredients First: Ginger, Turmeric, Lemon, Jalapeño
  2. Leafy ingredients: Kale, Spinach, Parsley, Cilantro, Mint 
    1. Plunge leafy ingredients down with higher water content ingredients
  3. Higher Water Content ingredients: Cucumber, Celery, Apple, Beet, Tomato, Carrot

[Note: If all ingredients in a receipe have been used, make sure to stop juicing at 16oz. to conserve product. 

Supergreen: 

  • 2 Kale leafs 

  • Handful of Spinach (1 cup)

  • ½ bunch Parsley 

  • 1 Green Apple

  • 2 Sticks Celery

  • 1 Cucumber

  • ½ Lemon

  • 1 Chunk Ginger

Detox

  • 1 Apple  

  • 1 Beet  

  • 1 Cucumber 

  • 2 Sticks Celery 

  • ½ Lemon 

  • 1 chunk Ginger

Carrot Cake: 

  • 3 Carrots  

  • 1 Green Apple  

  • 1 chunk Ginger 

  • Cinnamon

Beet Box: 

  • ½ bunch mint

  • 1 Beet

  • 1 Apple  

  • Orange Juice

V10

  • Handful Spinach

  • 1 chunk Turmeric

  • ½ bunch cilantro 

  • ½ Jalapeño

  • 1 Beet

  • 1 Tomato

  • ½ Lemon

  • 1 Apple

  • 1 Stick Celery

  • 1 Carrot

Supercharger Shot: 3 Oz Immunity Booster, Packed With Antioxidants

  • 1 chunk Turmeric

  • 1 1/2 Lemons 

  • 1 Chunk Ginger

Citrus Energy C: Made in batches of (24 bottles)

  • 2 cups Guava 

  • 2 gallons Fresh Orange Juice

  • ¾ cup Ginger 

  • 40 Apples 

  • 2 cups Lemon Juice

Detox Water: 

  • Water 

  • Sliver of Lemon 

  • 1 Mint Leaf

  • Sliver of Peeled Ginger

Register

Making Recommendations and Up-Selling Effectively: Mission Statement

When taking a guest's order, making recommendations and up-selling effectively is essential for the success of Pressed Cafe. 

Valuing Hard Work Ethic: As people that value working hard consistently, we understand that we must keep the guests best interests and Pressed Cafes success in mind while we are interacting with customers. We understand that without happy customers, Pressed Cafe would not be successful.

Making Recommendations and Up-Selling Effectively: one

Suggestive Up-Selling:

  1. Up-Selling effectively is helpful in the success and profit of Pressed Cafe.

    1. Fountain Drinks:

      1. Medium is the default if they don’t specify, or you can ask.

    2. Salads/Paninis/Macs: (with no protein)

      1. “Would you like to add grilled chicken, salmon, or bacon?”

    3. When a smoothie is ordered?

      1. “Would you like to add whey protein?”

    4. Other opportunities:

      1. Always be looking for other ways that you can add to what they ordered - However, NEVER in a pushy or forceful way:

        1. “Are you sure?” 

        2. “Really?” (sarcasm)

Up-Selling Quiz: What should you say...

  • When a smoothie is ordered?
    “Would you like to add whey protein?”
  • When a salad (that does not already come with protein) is ordered?
    “Would you like to add grilled chicken or grilled salmon?”
  • When a Fountain Soda is ordered?
    “Would you like Small, Medium, or Large?”

Taking Orders

Important Phrasing When Taking An Order:


  1. Greet the Customer by Saying “Hello! How may I help you today?”or “Hi! How are you today? What can I get for you?”.
  2. Make sure to smile when Greeting a Customer.

  3. After each item is ordered:

    1. ALWAYS “Would you like anything else?” or “What else can I get for you?”

    2. NEVER “Is that all?” “or Is that it?”.

  4. Always repeat back the order to the customer - this is essential to eliminating possible mistakes.

  5. If a Guest omits any of the listed ingredients in a dish:

    1. “Is that because of an allergy or is it a preference?” 

      1. Dairy

      2. Tree Nuts & Peanuts

      3. Gluten

      4. Eggs

      5. Soy

      6. Fish/Shellfish

    2. If it is an allergy - be sure to make note of it in the POS system for the kitchen (ex. ALLERGY - GLUTEN).

True or False: This is the proper phrasing after each item is ordered:

  • "Is that it?"
  • "That's all, yeah?"

True or False: When an item is omitted from a dish you...

  • Ask, "Is that an allergy or a preference?"
  • Always select allergy in the POS system (you can never be too careful).

Drive Thru

Recap of Customer Service

Interacting with Guests:

Interacting with guests is a constant part of working at Pressed. Doing so in a joyful and engaged manner is necessary in fulfilling “Great People” in our mission statement.

  1. Valuing Hard Work Ethic: As people who understand that we are the faces of Pressed Cafe, we are committed to doing everything we can to serve our guests in a positive and helpful way.

  2. Facial Expressions:

    1. Smiling is helpful to indicate to the guest that we appreciate their business.

    2. Smiling when speaking with guests demonstrates “Great People”.

  3. Tonality:

    1. Voice inflections can say A LOT more to people than the actual words you are speaking to them

      1. When speaking with a guest - seek to sound interested and alert (even if they are not treating you with the same respect).

    2. Be polite when speaking with guests over the headset. (Nashua DT)

Recap of Cleanliness

Clean Drive Thru

Clean Space

Maintaining a clean work space is one of the most important tasks while you are in drive through because it is such a small space.

  1. Valuing Hard Work Ethic: As people that understand that we are a part of a team, we understand that in order to fulfill all aspects of the mission statement of pressed we must maintain a clean work space. This is necessary in order to ensure our product is meeting and/or exceeding expectations of health inspection guidelines and ensuring that guest's perception of our space is positive. 

  2. How to Maintain a Clean Space:

    1. Dairy Fridge & Smoothie Freezers:

      1. Always ensure that milks/juices are F.I.F.O (forward & to the left- First in First Out).

      2. Always ensure that smoothies are F.I.F.O (up & to the left).

      3. Wipe down inside (bottom/shelves/creases) / outside (doors/handles) of Fridge/Freezers regularly.

      4. Check temperatures:

        1. Fridge = _____ degrees

        2. Freezers = ___degrees

      5. Keep the milk fridge stocked (especially when entering/exiting shift).

    2. All Syrup Shelves: 

      1. Wipe down shelves.

      2. Maintain straight lines for all syrups/sauces in each categorized line (this ensures easy product count for managers).

      3. Let a manager know when there are less than two of something in any category. 

    3. Containers:

      1. When brewing any new liquid (iced coffee/tea/lemonade/cold brew) ALWAYS take the container to dish to be cleaned and sanitized.

    4. All Shelves:

      1. Take everything off of the shelves & wipe down thoroughly.

    5. Blender Station:

      1. Rinse out blenders immediately after each use.

      2. Wipe down blender bases.

      3. Keep spoon/whisk containers and the water inside them clean.

    6. Espresso Machine:

      1. Ensure that espresso grounds are cleaned off of the machine.

      2. Ensure that steam wands are purged BEFORE each use.

      3. Ensure that steam wands are wiped down and purged AFTER each use. 

      4. Ensure that portafilters are rinsed/dried before each use.

      5. Ensure that portafilters are emptied and rinsed after each use.

    7. All Counters:

      1. Should be constantly wiped down and clean.

    8. Floors:

      1. Line sweep every couple of hours.

      2. Deck mop/scrub if necessary.

      3. Take out the trash

Taking Orders: Mission Statement

Taking orders using the headset in an efficient way and in a joyful way is necessary in fulfilling the “Great People” aspect of our Mission Statement

Valuing Hard Work EthicAs people that understand that we are a vital part of the success of Pressed while working in the Drive Through, we also understand that we are to treat every guest with respect and joy. We are determined to not let guest's potentially rude, unpleasant attitude, or tone interfere with us achieving our mission statement.

Taking Orders: one

Using the Headset:

  1. Communicating with Customers:

    1. When a “ding” is heard in the headset - that is indicating that a new customer has arrived at the outside intercom and may be ready to order.

    2. Press either A1 or A2 on the headset: 

      1. “Hi, Welcome to Pressed Cafe! What can I get started for you?”

    3. If they need a minute to look over the menu:

      1. “Let me know when you’re ready or if you have any questions!”

    4. After they order each item:

      1. ALWAYS repeat back the item with the specific details or modifications. 

    5. When the order is complete:

      1. ALWAYS repeat back the entire order (this is necessary to eliminate any possible mistakes).

      2. Then, “Your total will be $ at the window” or "We'll have your total for you at the window!"

  2. Communicating with other people with headsets:

    1. Press the middle button and hold to talk to others with a headset.

Drive Thru Positions: Mission Statement

Being stationed at the Drive Through is a pivotal position at Pressed Cafe. Through the drive through, team members must be able to work quickly, efficiently, and effectively as a team in a small space. People stationed at this position are able to fulfill “Great People, Great Coffee, & Great Food.”

Valuing Hard Work Ethic: As people that understand being a team member, we are committed to being good listeners and helping whenever and wherever we are needed.

Drive Thru Positions: One, Two, and Three

Position One

  • Answers the intercom when a customer arrives to order.
  • Inputs Orders.
  • Makes Drinks.
  • Communicates with kitchen staff.
  • Expos.
  • Cashes out customer.

Position Two

  • Helps cash out customers.
  • Helps make drinks.
  • Helps expo.
  • Helps Input Orders.
  • Preps when not needed.

Position Three

  • Helps cash out customers.
  • Helps Input Orders.
  • Preps when not needed.

Communicating with Kitchen Staff: Mission Statement

The Drive Thru must make and sell food just as fast or faster than the Cafe. When you are positioned in the Drive Thru it is necessary to help the kitchen staff keep track of what needs to be sold and in what order. We must do this in a way that maintains “Great People” from the mission statement. 

Valuing Hard Work Ethic:As people that understand our team is created with vast personalities, we understand that we must treat all people with respect even if they are different than us. 



Prep

Cleanliness

Prep Station:

Always finish one task before moving on to the next!

Why do we need a clean space?

  • To maintain "Great People" from our mission statement. 
  • Because we are people that are committed to doing our job the best that we possibly can.
  • Any team member at any point in the prepping process should be able to pick up where you left off.
  • It makes it easy for another team member to jump in and help you finish prepping.
  • In case of a surprise health inspection this station must be up to code.

If this space is unclean:

  • We are not holding to our values of "Great People"
  • We are not fulfilling our job requirement.
  • If you left the prep station and someone else took over for you, they would not be able to start because of the mess. 
  • The whole Café could be marked down significantly if there was a surprise health inspection (which can happen at any time).

Safety & Sanitization

Safety & Sanitization:

  • Always wash hands with hot/warm water and soap for 20 seconds before and after handling food.
  • Always wear gloves when handling food.
  • Always wipe down the counter-top with a sanitized towel before transitioning to the next item needing to be prepped.
  • Change the Prep Station sanitizer bucket out every two hours.

Knife Safety:

  • Keep your knives sharp. Must be 16 or older to handle a knife

  • Cut Resistant Gloves must be worn at all times. If you can't find any, please ask a manager. 

  • Slice away from your hand and keep your fingers clear of the blade. Slicing away from your hand prevents an accidental cut if the knife slips.

  • Don’t ever use the palm of your hand as a cutting board. That’s just inviting the knife to slice into your hand!

  • Curl your fingers under and hold the food with your fingertips when chopping. Better to ding a knuckle than slice a fingertip!

  • Use caution with steak knives. They’re sharp enough to cut meat, which means they’re sharp enough to cut you.


  • Never slice things freehand over the sink. That’s just an accident waiting to happen!

If you do cut yourself, wash the cut and apply pressure to stop the bleeding. 

Raise your hand above your head while you press the cut with a cloth or paper towel until the bleeding stops. 

Then, put antibiotic cream on the cut and bandage it - make sure to wear a glove on the hand that has been cut.

Following Recipes

Following Prep Recipes:

In order for us to fullfill every aspect of our mission statement and to ultimately achieve the "Experience" of Pressed, every item that we prep must be done swifty and with careful attention to the recipe. 

Tip: If you don't know how to prep something or have a question about a receipe, just ask a manager! 

Peanut Butter Power

  • Cocoa
  • Peanut Butter
  • Non Fat Vanilla Frozen Yogurt

Green Monster

  • Banana
  • Kale
  • Almond Butter
  • Flax Seed

Wakie Wakie

  • Banana
  • Blueberries
  • Apple
  • Kale
  • Mint
  • Flax Seed

Strawberry Sunset

  • Strawberries
  • Non Fat Vanilla Frozen Yogurt

Strawberry Banana

  • Banana
  • Strawberries
  • Non Fat Vanilla Frozen Yogurt

Power Blue

  • Banana
  • Strawberries
  • Blueberries
  • Acai

True or False:

  • It's more efficient to have several prep projects going on at one time.
  • You should always finish prepping one project before moving on to the next one.

Expo

Communicating with Kitchen Team Members

Being positioned at EXPO is one of the most vital positions. It is necessary to communicate with the kitchen team members in an efficient and respectful way so that together you both are ensuring "great food" for every single order. 

Valuing Hard Work Ethic: As people that understand our team is created with vast personalities, we understand that we must treat all people with respect even if they are different than us. 

Phone Orders (Pick-up) & Online Orders (Web Orders)

Phone Orders:

  • All phone orders must be kept behind the counter until the customer pays.
  • All drinks are kept in their appropriate location (iced drinks - fridge, frozen drinks - freezer, hot drinks - counter top) until the customer pays for the order

Web Orders:

  • All web orders are to be placed as a full unit (drinks, food, pastries etc.) on the "Online Ordering Shelf"
  • Make sure to circle the name at the top of the ticket and write the last name at the bottom of the ticket.

How to Plate & Bag Food: Mission Statement

This is where the last round of quality control happens. It is necessary to ensure every guest receives exactly what they ordered.

Valuing Hard Work Ethic: As people that are committed to fulfilling the mission statement of pressed cafe, we understand that working fast and accurately is necessary at all times while positioned at Expo.

Plating and Bagging: Which Sauce is which?

Our Sauces

  • Hot Sauce (Red): Very spicy and flavorful! Think habanero! Yum!
  • Tahini (White-ish): Made from ground sesame seeds. 
  • Schoog (Green): Also spicy and has a hint of garlic flavor. Delicious! 

How to Plate & Bag Food: Plating Food

Plating Food: For Here Orders

We treat each plate as a masterpiece - we want guests to be "wowed" every dish that they are served.

  • Breakfast Burritos: Salsa

  • Homefries: Fork, Ketchup

  • Waffles/French Toast: Fork & Knife, Three Butter Pads, Maple Syrup

  • Paninis with Potato/Pasta Salad: Pickle & Fork

  • Paninis with Soup: Pickle & Spoon

  • Grown-up Macs: Fork & Spoon

  • Kids Macs: Spoon
  • Dinner/Protein Bowls: Fork & Knife, Hot Sauce
  • Salads: Fork & Knife, Salad Bread (If requested)
  • Soups: Spoon, Salad Bread (If requested)

  • Shashuka: Schoog  & Tahini Sauce, two pieces of toasted bread, Fork, Knife, & Spoon

  • Middle East:Tahini Sauce

  • Sabich: Schoog Sauce

  • Cold Drinks: appropriately sized straw

  • Glass Juice Bottles: served with straw

How to Plate & Bag Food: Bagging Food

Bagging Food: 

  • Two napkins per dish in each bag
  • Breakfast Burritos: small bag, salsa
  • Breakfast Sandwiches: small bag
  • Breakfast Burritos with Homefries:  medium bag, fork, ketchup, salsa
  • Breakfast Sandwiches with Home Fries:  Medium bag, fork, ketchup
  • Waffles/French Toast: Medium bag, fork & knife, three butter pads
  • Paninis with chips: Medium bag
  • Paninis with Pasta/Potato Salad/ Apple: Medium bag, fork
  • Paninis with Soup: Medium bag, spoon
  • Grown-up macs: Medium bag, fork & spoon
  • Kids Meals: Small bag, side
  • Kids Macs: Small bag, spoon, side
  • Dinner/Protein Bowls: Medium bag, fork & knife, hot sauce
  • Salads: Plastic Bag, fork & knife, bread (if requested)
  • Soups: Small bag, spoon, bread (if requested)

What size togo bag would a breakfast sandwich be sold in?

  • Small
  • Large

How is the Shakshuka plated?

  • Schoog & Tahini Sauce, two pieces of toasted bread, Fork, Knife, & Spoon
  • Hot Sauce & Tahini Sauce, one piece of toasted bread, Fork, & Knife

How are breakfast Burritos sold togo?

  • Small bag, Salsa
  • Medium bag, two salsas