GUIA McCAFE 15 06 23

GUIA McCAFE 15 06 23

The McCafé Training Guide from June 2023 provides essential operational procedures for staff working in McCafé locations. It covers hygiene standards, customer service techniques, and specific preparation methods for beverages and food items. Key topics include the proper handling of equipment, maintaining cleanliness, and ensuring product quality. This guide is designed for McCafé employees aiming to enhance their service skills and operational efficiency. It includes detailed instructions for preparing various drinks and food items, ensuring a consistent customer experience.

Key Points

  • Details hygiene standards for McCafé staff to ensure food safety.
  • Explains customer service techniques to enhance guest interactions.
  • Outlines beverage preparation methods for various McCafé drinks.
  • Includes operational procedures for maintaining cleanliness and efficiency.
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  • Aaron Black
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SEGMENTOS
2021 @ DIREITOS AUTORAIS ARCOS DORADOS • REPRODUÇÃO PROIBIDA • ATUALIZAÇÃO 2023
Cabelos presos, unhas curtas, sem esmaltes e limpas, barba feita,
sem adornos e com redinha e máscara branca. Sapato
antiderrapante, meias, uniforme e crachá limpos e em bom
estado.
ATENÇÃO: SIGA A LEGISLAÇÃO DE ACORDO COM SUA REGIÃO.
Tenha bons padrões de higiene:
Lave as mãos e antebraços com
sabonete bactericida por 20" e use o
gel sanitizante antes de assumir a
função, após ter realizado uma atividade
de limpeza ou de acordo com o sistema
de lavagem das mãos.
20"
APARÊNCIA PESSOAL
FIQUE McPROTEGIDO!
• Nesta função NÃO é obrigatório o uso de máscara de
acordo com a sua cidade.
ALGUNS EXEMPLOS DE ATITUDES DE
COOLTURA DE SERVIÇO NA ESTAÇÃO McCAFÉ
Utiliza as técnicas de
Influencers
Vendedores de
acordo com cada
cliente, realizando os
saltos de vendas.
COOLTURA DE SERVIÇO
Na estação Influencer de vendas do McCafé você vai vivenciar na
prática a interação com nossos clientes, sendo responsáveis por
encantá-los com nossas ações, e com a entrega excepcional de
nosso serviço. Uma composição perfeita entre serviço e produtos
da mais alta qualidade, em um ambiente extremamente receptivo.
Desenvolve uma atitude
pró ativa e protagonista na
interação com o cliente.
Atender o cliente de acordo
com seu momento (Ex.
Férias, com a família ou
com pressa).
O CLIENTE NO CENTRO DE TUDO QUE FAZEMOS!
Confira o vídeo da nossa
Estrela de Cooltura no
McCafé: Alexandra, do
Restaurante NAM,
Mercado Chris Braga,
Regional RSOU!
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FAQs of GUIA McCAFE 15 06 23

What are the key hygiene standards for McCafé employees?
McCafé employees are required to maintain high hygiene standards, including keeping hair tied back, nails short and clean, and wearing appropriate uniforms. Staff must wash their hands and forearms with antibacterial soap for at least 20 seconds before starting work and after cleaning activities. Additionally, employees should use sanitizing gel regularly to ensure cleanliness while handling food and beverages.
What customer service techniques are emphasized in the McCafé guide?
The McCafé Training Guide emphasizes the importance of a proactive and friendly approach to customer service. Employees are encouraged to greet customers with a smile and maintain eye contact to build rapport. The guide also highlights the use of 'influencer' sales techniques, where staff are trained to suggest complementary products based on customer preferences, enhancing the overall dining experience.
How should McCafé beverages be prepared according to the guide?
Beverage preparation at McCafé involves specific steps to ensure quality and consistency. For example, when preparing espresso, staff must follow precise measurements and timing to achieve the desired flavor profile. The guide details the correct techniques for steaming milk, extracting coffee, and assembling drinks, ensuring that each beverage meets McCafé's standards for taste and presentation.
What operational procedures are outlined for maintaining cleanliness?
Operational procedures for maintaining cleanliness include regular cleaning of surfaces and equipment, proper storage of food items, and ensuring that all utensils are sanitized. The guide instructs employees to use designated cleaning supplies and to follow a schedule for cleaning tasks to prevent cross-contamination and uphold food safety standards. Additionally, staff are trained to manage waste effectively, keeping the dining area tidy for customers.

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