Opening/Closing Procedures for Kimo’s Lunch Wagon

Introduction

Welcome to Kimo’s Lunch Wagon, a mobile food truck that prepares and sells fresh-made breakfast burritos, sandwiches, salads, soups, and wraps. We are parked outside of Kimo’s Coffee Shack, a small coffee shop in Holualoa on the Big Island Hawaii. We are proud to use fresh and local ingredients for our products.

As an employee of Kimo’s Lunch Wagon, you are expected to follow these opening/closing procedures to ensure the smooth operation of the truck, the safety of the staff and customers, and the quality of the products. These procedures are designed to help you perform your tasks efficiently and effectively, as well as to maintain the cleanliness and hygiene of the truck.

Please read these procedures carefully and follow them every time you open or close the truck. If you have any questions or concerns, please contact your supervisor or manager.

Opening Procedures

Before Opening

Arrive at least 60 minutes before the scheduled opening time (6:00 am on weekdays, 7:00 am on weekends).
Check the exterior of the truck for any signs of damage, vandalism, or theft. Report any issues to your supervisor or manager immediately.
Unlock the truck door and disarm the alarm system using the code provided by your supervisor or manager.
Turn on the lights, music, and ventilation.
Check the inventory of ingredients for breakfast burritos, sandwiches, salads, soups, and wraps. Make a note of any items that are low or out of stock and inform your supervisor or manager.
Preheat the oven, stove, microwave, and soup warmer. Wash and chop the vegetables, cheese, meat, and bread for breakfast burritos, sandwiches, salads, soups, and wraps. Follow the recipes and portions provided by your supervisor or manager. Use gloves when handling food items and change them frequently.
Cook the breakfast burritos, sandwiches, salads, soups, and wraps using the oven, stove, microwave, and soup warmer as needed. Follow the recipes and portions provided by your supervisor or manager. Use gloves when handling food items and change them frequently.
Set up the display case with the breakfast burritos, sandwiches, salads,
soups, and wraps.
Make sure to label each item with its name and price.
Arrange them in an attractive
and appetizing way.
Set up the utensil station with forks,
spoons, knives, plates, bowls, and napkins.
Make sure to replenish them
as needed throughout the day.
Set up the register with enough cash
and change.
Count the money in the drawer and record it on the opening cash report form.
Keep the form in a secure place until closing time.
Check the cleanliness and sanitation of
the truck.
Wipe down the counters and equipment with a damp cloth
and disinfectant spray.
Sweep and mop the floors.
Empty the trash bins and replace
the liners.
Clean the restrooms and refill the toilet paper, soap, and paper towels.

After Opening

Open the truck door and turn on
the open sign.
Greet every customer with a smile
and a friendly hello.
Take their orders and process their payments using the register.
Make sure to give them a receipt and thank them for their visit.
Prepare their food items using the oven, stove, microwave, or soup warmer as needed.
Follow the recipes and portions provided by your supervisor
or manager.
Use gloves when handling food items and change them frequently.
Serve their food items in a timely manner.
Use trays or bags as appropriate.
Make sure to check their orders
for accuracy and quality before handing them over.
Handle any customer complaints or requests with professionalism and courtesy. Apologize for any inconvenience and offer a solution or compensation as appropriate. Escalate any serious issues to your supervisor or manager.
Keep an eye on the inventory of ingredients for breakfast burritos,
sandwiches, salads, soups, and wraps.
Replenish them as needed from
the refrigerator/freezer.
Rotate the items according to their expiration dates and discard any spoiled or expired products.
Keep an eye on the utensil station
and replenish the forks, spoons, knives,
plates, bowls, and napkins as needed throughout the day.
Keep an eye on the cleanliness and sanitation of the truck.
Wipe down the counters, and equipment with a damp cloth and disinfectant spray as needed throughout the day.
Sweep and mop the floors as needed throughout the day.
Empty the trash bins and replace the liners as needed throughout
the day.
Clean the restrooms and refill the toilet paper, soap, and paper towels as needed throughout
the day.

Closing Procedures

Before Closing

Announce the last call for orders 15 minutes before the scheduled closing time (6:00 pm on weekdays, 7:00 pm on weekends).
Stop cooking the breakfast burritos, sandwiches, salads, soups, and wraps. Discard any leftover products. Rinse and clean the containers with warm water and soap. Dry and store them in their designated places.
Remove the display case items and store them in the refrigerator or freezer. Label them with their names and dates. Discard any spoiled or expired products.
Remove the utensil station items and store them in their designated places. Rinse and clean the containers with warm water and soap. Dry and store them in their designated places.
Count the money in the register and record it on the closing cash report form. Compare it with the opening cash report form and calculate the sales, expenses, and profits for the day. Place the money and the forms in a secure envelope and deposit it in the safe using the code provided by your supervisor or manager.
Check the inventory of ingredients for breakfast burritos, sandwiches, salads, soups, and wraps. Make a note of any items that are low or out of stock and inform your supervisor or manager.
Check the cleanliness and sanitation of the truck. Wipe down the counters and equipment with a damp cloth and disinfectant spray. Sweep and mop the floors. Empty the trash bins and replace the liners. Clean the restrooms and refill the toilet paper, soap, and paper towels.

After Closing

Turn off the lights, music, and ventilation.
Lock the truck door and arm the alarm system using the code provided by your supervisor or manager.
Check the exterior of the truck for any signs of damage, vandalism, or theft.
Report any issues to your supervisor
or manager immediately.
Leave the truck in a safe and secure condition.

Conclusion

Thank you for working at Kimo’s Lunch Wagon. You are a valuable member of our team and we appreciate your dedication and hard work. By following these opening/closing procedures, you are helping us achieve our mission of providing our customers with a friendly, cozy, and delicious experience.

If you have any feedback or suggestions on how to improve these procedures, please share them with your supervisor or manager. We are always looking for ways to improve our service and quality.

Have a great day! ☕️🌺🌴