Market Street & Cafe Quick Guide
- Production Plans: Access Here
- Cafe Checklist: Daily Checklist (Link in Cafe Guide)
- Markdown Time: Generally 5pm (Check counter guides for exceptions).
- Bizerba/Scale Checks: Ensure online & labels align (See Safe & Legal).
- Allergens/Natasha's Law: Critical for correct labelling (See Safe & Legal).
- Food Safety Focus: Temp Control, Cleaning, Handwashing (See Safe & Legal / Counter Guides).
General Market Street Operations
Market Street showcases our foodmaking skills. Key focuses include fresh quality, excellent service, full availability (especially at peak times), and maintaining high standards of hygiene and presentation across all counters.
- Use Production Plans daily to guide preparation volumes.
- Follow Planograms for correct merchandising and layout.
- Engage with customers, offer advice and tastings where appropriate.
- Adhere strictly to Date Coding, Shelf Life, and Markdown procedures (See Safe & Legal and counter guides).
- Maintain 'Clean As You Go' standards and follow specific cleaning schedules (See Safe & Legal and counter guides).
- Ensure correct POS is displayed and legally compliant (allergens, weights, price).
- Check equipment (scales, GLP printers, slicers, wrapping machines) is operational and clean.
Detailed procedures for each counter are below:
Market Street Counter Guides
View Full Bakery Operating Guide (PDF)
Key Routines & WGLL Summary:
- Full For 9: Print/amend Production Plan, Primal Delivery, Counter Setup, Logbooks, POS checks, Bake-off retard/frozen bread/baguettes, Best Bread/P&M.
- Trade The Day: Follow production plans, mixing schedules, proving/baking timings. Ensure correct labelling (Natasha's Law), weights, shelf life. Maintain availability, especially on promo lines.
- Fit For Five: Markdowns (5pm exceptions: Sticks/Baguettes/Doughnuts/ISP Rolls), Check Range by Time of Day.
- Closedown: Bread Slicing, Clean down, Waste management, Knife Procedure, Stock Count (Sun).
- WGLL: Follow Planogram, Correct POS/Labels, Full availability (peak times), Correct packaging, Hygiene standards met.
Ref: Bakery Operating Guidance - Jan 2025
View Full Butchery Operating Guide (PDF)
Key Routines & WGLL Summary:
- Full For 9: Primal Delivery processing, Counter Set Up (Core Range, Steaks, Joints, Value Added), Logbooks, Temperature Checks, POS.
- Trade The Day: Maintain availability (replenish, produce), Check quality/dates, Manage stock rotation, Use Wrapping Machine/GLP correctly, Adhere to specifications, Transfer stock accurately.
- Fit For Five: Complete 100% code check, Markdowns (5pm). Order ingredients/packaging.
- Closedown: Clean counter/mincer/blocks, Secure knives, Manage waste, Weekly Stock Count (Sun).
- WGLL: Fresh, well-presented counter following planogram. Correct tickets/POS. Clean equipment/area. Correct PPE/uniform.
Ref: Butchery Operating Guidance - Jan 2024
View Full Cake Shop Operating Guide (PDF)
Key Routines & WGLL Summary:
- Full For 9: Review Production Plan, Set up Counter/Chiller, Logbooks, POS checks, Ensure 'What Good Looks Like' standards met.
- Trade The Day: Follow production plan (Brownies, Fresh Cream Cakes), Use piping techniques correctly, Manage ingredients/allergens (Natasha's Law), Handle defrost/thaw & serve lines correctly, Maintain display/availability.
- Fit For Five: Complete 100% code checks and markdowns (5pm). Order stock/ingredients.
- Closedown: Clean equipment/area, Manage waste, Weekly Stock Count (Sunday).
- WGLL: Full, attractive display following planogram. Correct POS/labels/dates. High hygiene standards.
Ref: Cake Shop Operating Guidance - Jan 2024
View Full Deli Operating Guide (PDF)
Key Routines & WGLL Summary:
- Full For 9: Set up counter (Cheese, Olives, Cooked Meats, Pies, Snacks), Complete logbooks, Temperature checks, POS.
- Trade The Day: Maintain availability (replenish counter/express), Check shelf life/dating, Cut/pack cheese, Slice cooked meats safely, Offer tastings.
- Fit For Five: Code checks & markdowns (5pm).
- Closedown: Clean down counter/slicer, Manage waste, Store products correctly, Weekly Stock Count (Sunday).
- WGLL: Follow planogram, Correct POS/tickets/dating, High hygiene standards, Knowledgeable service.
Ref: Deli Operating Guidance - Jan 2024
View Full Fish Operating Guide (PDF)
Key Routines & WGLL Summary:
- Full For 9: Set up counter (Core Range, Ice, Blue Boxes), Complete logbooks, Health Mark checks, POS.
- Trade The Day: Maintain availability, Replenish ice, Fish Preparation (Filleting etc.), Use Wrapping Machine/Hot Bag Sealer, Manage shelf life (Oily vs Non-Oily).
- Fit For Five: Code checks & Markdowns (5pm Wet Fish).
- Closedown: Clean counter/equipment, Ice Machine care, Manage waste, Weekly Stock Count (Sunday).
- WGLL: Fresh, well-iced display following flow. Correct POS/Labels. High hygiene standards. Use correct equipment.
Ref: Fish Operating Guidance - Jan 2025
View Full Fresh To Go Operating Guide (PDF)
Key Routines & WGLL Summary:
- Full For 8: Set up Salad Bar, Pizza counter, FTG fixtures. Check production plans. Complete logbooks/checks.
- Trade The Day: Maintain availability across Salad Bar, Pizza (inc Hot Pizza), Sandwiches, etc. Follow recipes/specs. Manage production timings/volumes. Handle ingredients safely (allergens, shelf life, Natasha's Law). Use equipment correctly (Sealer, Pizza Press/Oven).
- Fit For Five: Code checks & markdowns (5pm).
- Closedown: Clean down all areas/equipment (Pizza Capper etc.), manage waste, stock counts (Sunday).
- WGLL: Full, fresh, correctly merchandised displays. Accurate POS, labelling (Natasha's Law), and dating. High hygiene standards.
Ref: Fresh To Go Operating Guidance - Jan 2024
Cafe Operations
View Full Cafe Operating Guide (PDF)
Key Routines & WGLL Summary:
- Full For 8 (Setup): Set up Kiosk, Till, Hot Beverage, Counter Displays (Ambient/Chilled). Complete logbooks/checks (Temps, Cleaning, Street List, POS).
- Trade The Day: Follow Customer Journey (Till/Table Service/Mobile Order). Manage orders (inc. Just Eat/Deliveroo). Adhere to specs, timings, temps. Handle allergens/customer requests. Maintain cleanliness. Stock management/transfers.
- Fit For Five: Markdowns (5pm - TGTG focus). BOC Gas/Coke checks.
- Closedown: Cleaning tasks (incl Coffee Machine). Stock counts (Sun). Secure area.
- WGLL: Clean, welcoming environment. Full availability to spec. Efficient & friendly service. Safe & Legal compliance.
Ref: Cafe Operating Guidance - Jan 2025
Food to Order & Reporting (Market Street Impact)
Food to Order (Production Info)
Provides details for Market Street production based on online Food to Order collections.
Food To Order WebsiteLooker Studio Report (FTO Alternative View)
Alternative view showing Food To Order data impacting Market Street.
Related Procedures
For detailed information on the following topics, please refer to the relevant pages:
- Markdown and Waste processes: See Shrink Management.
- Detailed Food Safety, HACCP, Allergens, Natasha's Law, Equipment Cleaning: See Safe & Legal.
- Bizerba Scale / GLP Printer Operation & Maintenance: See Safe & Legal.
- Stock Counts (General Principles): See Shrink Management.
- General Store Operations (Replenishment, etc.): See Operations.