Bingham's Crew
WELCOME TO THE CREW
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WE ARE EXCITED TO HAVE YOU ON THE CREW
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WE HOPE TO HELP "MEAT" YOUR NEEDS AS AN EMPLOYEE AND ARE EXCITED TO HELP WITH YOUR FUTURE ENDEAVORS
MAKE SOME EXTRA 💰
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FOR EACH EMPLOYEE YOU RECRUIT EARN AN EXTRA $100
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GET $20 FOR EACH A GRADE YOU BRING IN ON YOUR REPORT CARD
PULLING ORDERS FROM THE FREEZER
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Freezer 1 - Next to the Bathroom
Freezer 2 - Next to the Bacon room with High Ceilings
*The order may have crates in both freezers. i.e. Hogs have Fresh items in Freezer 1 and Hams and Bacon ins Freezer 2
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NAME
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CRATES
Every order over one crate must be taken out using the hand truck(dolly).
Beef can be anywhere from 4-12 crates, Hogs are 2-4 crates and Lambs are typically 1-2 crates.
Crates are slippery, they will fall off the hand truck. Be careful going around corners or turning too fast.
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CHECK IT
The orders will be checked with the storefront before taking it out the front door. Until you get the okay from them, do not move past the front counter. Even if the person says just to take it out to their car. Tell them it has to be checked first
You will take bags (if they need them) and go outside.
Take the whole order out before helping the customer load
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LOAD AND RETURN
Help the customer place the order in the cooler(s) they have or bags that we provide.
Ask them if they want to tag the bags, if so, use the twist tie from the crate around the bag.
Be sure to return all crates inside the building along with the hand truck.
The name on the cut sheet will always match the name the tags on the crates.
The tag will have two things, the name and number of crates in the order.
WHICH FREEZER?
Crew Positions
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Bomb Crew Lead
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In charge of overall flow of bomb production
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Oversees quality and consistency of bombs
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Keeps efficiency standards and keeps other busy
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Bomb Crew
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Initial Prep
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Cutting and cubing meat
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Bacon Net Assembly
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Ingredients Prep
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Cutting Meat Slices, Cheese, Other Ingredients
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Stuffer
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Finisher - Knot Tying, Cutting, Garnish
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Vacuum Sealer
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BOMB CREW
The Process
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Bomb Prep
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Ground Chicken
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Ground Sausage
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Pork Tenderloins
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Cube Steaks
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Sirloins for Powder Kegs
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Seasoning and other ingredients
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Apply seasoning to meat and prep other ingredients
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Cut cheese, slice meat, gather other ingredients
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Create Bacon Nets
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Alternating bacon direction(fat end and lean end)
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Correct number of slices for particular bomb
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Assemble Bombs with meat and ingredients and layout on the center of the Bacon Nets
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Wrap bomb with bacon
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Make sure that almost all of the bomb is covered in bacon and nothing will fall out
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Net the bomb using the stuffer
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Cut net sizes for each bomb, net size should be about 1 inch longer than actual bomb size
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Tie knot on stuffer and get rid of slack
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Slide Bomb Through
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Tie other end of bomb as close to the bomb as possible
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Cut extra string off of net(do not set other bombs on net clippings)
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Garnish if needed (Single small line of seasoning the length of the bomb)
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Place in the right sized Vacuum Bag (Medium bomb bag goes in sideways)
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Seal each bomb making sure the bomb is square in the bag
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Apply appropriate label on front of bomb(place from the middle and flatten the edges)
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Price label will go on reverse side
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If bomb is going to be used for shipping inventory a safe handling sticker and a date tag will be placed on the back side
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Bomb
Flavors
For details and more information on individual bombs please see the website.
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Beef Popeye
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Beef Powder Keg
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Pork Bacon
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Turkey Bacon Avocado
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Cheddar Chicken
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Cheddar Chicken Jalapeño
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Chicken Mozzarella
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Chicken Jalapeño
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Chicken Jalapeño Grande
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Chicken Cordon Bleu
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Mini Chicken Cordon Bleu
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Island Chicken
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Maple Breakfast Bomb
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Supreme Pizza Bomb
Running the sealer properly is essential to meeting our goals. It is simple and doesn't take a lot to figure out but it can also easily be done wrong. Pay attention to detail and attention to what you're doing so it doesn't have to be done more than once, wasting time, materials and ultimately product.
CLEANING CREW
WHOLE CLEANING GUIDE AND CHECKLIST
GUIDES FOR TAKING APART MACHINES
Taking Apart Machines
GUIDES FOR CLEANING MACHINES
Cleaning Machines
GUIDES FOR CLEANING THE FLOOR
Cleaning The Floor
GUIDES FOR REASSEMBLING MACHINES
Reassembling Machines
STOREFRONT
Storefront Procedures
OPENING:
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Turn on front lobby lights, case lights, and "OPEN" sign
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Clean and fill the saitizer bucket and refresh periodically throught the day
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Vacuum the rugs and mop the floors
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Dust; spices, sauces and all mercahdise weekly
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Wipe/sanitize all surfaces
ALWAYS:
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Face ALL Products
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Stock Cases: ALWAYS check "sell by" dates. Newest product to the back of the case (farthest from you), oldest forward (closest to you) to be sold first
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Do this peridically throught the day
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Stock soda and repack crates
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Stock Brats and repack crates
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When the remainder of an item is used for restocking let Nathan know so back stock can be replenished
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Tell Nathan when products with no backstock are low
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Replenish pamphlets and check supply. *Tell Shar when low.*
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Check inventory on:
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Carry out bags
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*Tell Shar when low"
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Clean stairs weekly: Sweep, brush out treads, and mop with a towel
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Clean bathrooms twice a week
CLOSING:
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*RESTOCK FOR NEXT DAY*
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Bring grills and signs inside
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Turn lights off in the front lobby and all cases
Customer Service
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Customers are ALWAYS the #1 priority
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Greet every customer with a welcoming smile
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Ask what we can get for them, answer questions, explain new items and/or specials, and make suggestions (upsell)
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"KNOW YOUR BOMBS!" and have knowledge of ALL retail products
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Know cooking instructions for top selling items (brisket, tri-tip, ribs, etc.)
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Know the Freezer Bundles
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Always thank customers fro visting our shop
SANDWICHES
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Hoagie
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Mama Lake's Bread
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Panini
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2 Pieces of White Bread
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Monster
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4 Pieces of White Bread
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BLT
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2 Pieces of White Bread
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