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Standard Operation Procedures

Manage your information all from here!

Procedure – Shop Opening

Shop Opening Procedures - General Duties
  1. Ensure both front and back doors are unlocked
  2. Turn on all light switches near the back door
  3. Bring out the signboard and high chairs to the table outside
  4. Turn on the speaker near the front door by pressing and holding the power button
  5. Turn on the air conditioner (Above the juicer)
  6. Turn on the computer (Switch is at the back of computer)
    – password: 81301083 to unlock the computer
    – Go to Time-sheet and time in with your password
  7. Open the google chrome browser and sign in. 
    Username:weborders
    password: 81301083
  8. Open Mozilla Thunderbird and Whatsapp. 
  9. Take out float below the cashier and place it inside the cashier (it should be $200)
  10. Turn on all switches under the shelf near the cashier (2nd and 4th door from the cashier)
  11. Turn on all the gadgets for food delivery ( grabfood, deliveroo, food panda) next to the computer.
  12. Check if the coffee machine is on. The switch (knob) is at the right side of the coffee machine.
  13. On all the 4 switches at the back of the shop, switches for the kettle, microwave, switches for blenders and sandwich toaster located at the cabinet under the blenders. Turn on the blenders.
  14. Put utensil holder, 2 plates rack and basket in place at the washing station.
  15. Ensure that stations all set-up
Opening Food Preparation - 8am
  • Take out the soup from the fridge and put it in the pressure cooker next to the cashier to make sure it warms up.
  • Take out the cooked rice from the fridge, cook 8 cups of rice if there is less than ¾ full
  • Boil a kettle of water to fill the hot water dispenser
  • Take out the 3 containers from the fridge (strawberries, blueberries, dates, banana, avocado) and place it at the blender station.
  • Take out almond milk, rice milk and coconut milk from the fridge and place it at the blender station. (Homemade milk must be kept in small freezer at all times)
  • Make sure all the granola, mixed seeds, coconut flakes, goji berries, almonds nuts are top up.
  • Take out lemon, limes, ginger from the fridge and put it near the juicer. Cut and refill them if its less than half box.
  • Fill in half water in the cups and containers for the blender station and salad station utensils
  • Cut 2 apples, 2 pear, and make guacamole and ensure there is 2 small tubs of guacamole in the fridge
  • Take out the leftover cut pears, apples, if any from the fridge to use for juicing
  • Top up the front freezer to ensure there is filled tubs of frozen mango cubes, banana, acai, berries, ice, ice creams.
  • Check if there enough pineapples and watermelon in the black tubs in the top right side of fridge. Please cut if it is less than half tub.
  • When goods delivery man comes, check the invoice to see if all the stocks came and pen sign, company chop which can be found near the computer. Please put all the stocks away accordingly to prevent a messy shop. (refer to “sorting out goods”)
Standby Salad Station at 11.30am
At 11.30am

    • Take out the mixed salad (pre-cut a black tub of salad mix), spinach and 11 square tub ingredients (except for guacamole, egg mayo, tuna, ebiko) and put it at the salad stations. Crowds will come in by 12pm.
    • Check all the ingredients to check spoilage (sighting any stickiness, sour smell, taste off ) , discard spoilt ingredients
    • Take out the 6 bottle of sauces and place it at the right side of the square boxes

Taking Orders

Food deliveries (Foodpanda, Grabfood, Deliveroo)

TGB has 3 delivery partners: foodpanda, grabfood, deliveroo.

When you hear the gadget rings, press “accept order”

e.g. if foodpanda rings,

  1. Accept the order on gadget
  2. Stick the printed docket onto the paper bowls(hearty bowl, smoothie bowl, oatmeal, yogurt), plastic cups(chia pudding , iced drinks, smoothie, juice) , small paper cup(hot drinks)
  3. Pass the container according to the stations.
  4. When food is made, put cold items in front freezer and warm/hot items on top of coffee machine to keep it warm.

*For hot drinks delivery, only make it when rider arriving soon so it won’t be cold. 5-10mins in advance.

When the food delivery riders come

  1. Riders will tell you the order number
  2. Check under the right order number on the gadget app to see how many items, if cutlery are needed
  3. Pack the items with straw for each drink, spoon (hearty breakkie and smoothie bowl )and fork and spoon (salad bowls) in a carrier.
  4. Pass it to the rider
Discount code for Burpple, F45, Idance, BTO, BYO, Shopback
  • Burpple: TGB100
  • F45: F45TS10
  • IDANCE: IDANCE10
  • BTO: BTO5UPTGB
  • SHOPBACK: 7294
  • BRING YOUR OWN: BYO

 

Mid Day Procedure – Prep work for the next day

(Apple, Pear, Guacamole : DO NOT PREPARE; will be prepared next morning)

To Defrost and prepare Proteins - Smoked salmon, Smoked duck, Roast chicken,Tuna
  • Smoked salmon, Smoked duck, Roast chicken: 1 tub each from the freezer
  • Tuna
  1. Drain out the oil of 4 cans of tuna and transfer them into square container.
  2. Juice 1 orange + 1 wedge of lemon, mix with 1 tablespoon black pepper
  3. Add moderate amount of juice into tuna and mix evenly
To Cut Pineapple, Cucumber, Corn, Olives, Beetroot, Cherry tomatoes, Carrot, Egg mayo
  • Pineapple

1. using 6-8 pieces of pre-cut pineapples, cut away the eyes of the pineapples

2. dice them up into approximately 1cm by 1cm, enough to fill half a container

  • Cucumber

1. cut 2 cucumbers into half (vertically)

2. use a spoon and scrape out the seeds

3. dice them up into approximately 1cm by 1cm, enough to fill 1 full container

  • Corn

1. open up 2 cans of corn

2. drain and wash them using a strainer

3.transfer into container

  • Olives

1. open up 2 cans of olives and transfer them into container (together with the liquid)

  • Beetroot

1. skin 2 beetroots, dice them up into approximately 1cm by 1cm

2. in a container, mix beetroots with 1 teaspoon of pepper and 2 wedges of lemon

  • Cherry tomatoes

1. wash 1½ container worth of cherry tomatoes

2. cut them into halves

Carrot

1. skin 2 carrots and thinly cut them into shreds

Egg mayo

1. peel 8 boiled eggs, wash and make sure there is no more shell

2. cut them into slices using the egg slicer

3. mash them up using the masher

4. season and mix well with 1 teaspoon of salt, 1 teaspoon of pepper and about 1/7 bottle of mayo

To Defrost Edamame, Wakame seaweed, Chickpeas, Hummus, Mushroom
  • Edamame: bring out 1 packet to defrost first before preparing any other ingredients. After defrosted, mix in a teaspoon each of pepper and salt, pour into container after evenly mixed
  • Wakame seaweed: Take out 1 packet and leave them in the right side of the fridge
  • Chickpeas, hummus, mushroom: 1 container each from the freezer
To Cook Onsen egg, Boiled egg, Soba, Pasta
Onsen egg

  1. Cook when there is less than 10 remaining
  2. 1 whole tray of eggs; 62.5 degree Celsius for 60 mins
  3.    Refer to video

Boiled eggs

  1. Cook when there is less than 10 remaining.
  2. 1 whole tray of eggs in a pot with water
  3. Wait for water to boil and cook for 15 minutes.

Soba

  1. Boil water and pour them into pot (almost fully filled)
  2. Throw in a packet of soba, cook for 4-5mins on electric cooker with constant stirring
  3.  After it is cooked, drain them and wash under running tap water to cool down
  4. Put some ice cubes on the soba and pack them into small bags of 150 grams each
  5. Line up the bags in a black tub and store in the fridge, below the old batch

Pasta

  1. Boil water and pour them into pot (almost fully filled)
  2. Add 1 teaspoon of coarse salt and throw in 2 packets of pasta
  3. Cook for 11-12 mins on electric cooker with constant stirring
  4. After it is cooked, drain them and wash under running tap water to cool down
  5. Transfer them into black tub and leave it out to cool fully before storing them in the fridge, below the old batch

Recipes for Juices, Frappes, Smoothies

GOOD FRAPPES - CAFFEINEAHOLIC, STRAWBERRY SUMMER, PINK BLISS, TROPIC TASER, REFRESH ME, LOVE LIKE LYCHEE

CAFFEINEAHOLIC

  1. Add 150ml cow milk, 3 coffee cubes, 1 pump vanilla syrup (7.5ml), 1 scoop vanilla ice cream, 1 scoop ice into a blender
  2. Blend on 2 until icy consistency and serve in glass

STRAWBERRY SUMMER

  1. Put a blender under the juicer and juice 2 apples
  2. Add 1 scoop frozen strawberries, 1 scoop lemon sorbet, 1 scoop ice
  3. Blend on 2 until icy consistency and serve in glass

PINK BLISS

  1. Put a blender under the juicer and juice 2 pears
  2. Add 1 scoop frozen raspberry, 1 scoop lemon sorbet, ½ scoop ice, 1 squeeze passionfruit
  3. Blend on 2 until icy consistency and serve in glass.

TROPIC TASER

  1. Put a blender under the juicer and juice 1 wedge lemon and 2 orange
  2. Add 1 scoop lemon sorbet, 1 scoop ice, 1 scoop frozen mango
  3. Blend on 2 and serve in glass.

REFRESH ME                     

  1. Put a blender under the juicer and juice 2 apples
  2. Add 2 mint cubes, 1 wedge lime, 1 scoop lemon sorbet, 1 scoop ice
  3. Blend on 2 and serve in glass.

LOVE LIKE LYCHEE           

    1. Put 2-3 big pcs watermelon, 1 pump lychee syrup , 1 scoop lemon sorbet, 1 scoop ice into a blender
    2. Blend on 2 until icy consistency and serve in glass.
GOODSHAKES - AVOCADO, CHOC MINT, MATCHA, RAW CACAO, VANILLA, COCONUT MS, CHOCOLATE HAZELNUT MS

AVOCADO                                          

  1. Add 300ml cow milk, 1 scoop vanilla ice cream, ½ avocado, 1 squeeze of honey into a blender
  2. Blend on 2 until foamy and serve in a glass

CHOC MINT

  1. Add 300ml cow milk, 1 scoop vanilla ice cream, 1 mint cube, 1 pump chocolate syrup into a blender
  2. Blend on 2 until foamy and serve in a glass

MATCHA

  1. Add 300ml cow milk, 1 scoop vanilla ice cream, 2 tsp matcha powder,1 squeeze maple syrup into a blender
  2. Blend on 2 until foamy and serve in a glass

RAW CACAO

  1. Add 300ml cow milk, 1 scoop vanilla ice cream, 2 tsp raw cacao, 1 squeeze of honey into a blender
  2. Blend on 2 until foamy and serve in a glass

VANILLA              

  1. Add 300ml cow milk, 1 scoop vanilla ice cream, 1 pump vanilla syrup into a blender
  2. Blend on 2 until foamy and serve in a glass

COCONUT

  1. Add 300ml coconut milk, 1 scoop coconut ice cream, 1 tbsp coconut flakes into a blender
  2. Blend on 2 until foamy and serve in a glass

BANANA MILKSHAKE

  1. Add 300ml cow milk, 1 scoop vanilla ice cream, 1/2 frozen banana into a blender
  2. Blend on 2 until foamy and serve in a glass

CHOCONUT MILKSHAKE 

  1. Add 300ml cow milk, 1 scoop vanilla ice cream, 1 tsp raw cacao, 1 tsp maca powder, 2 tbsp of nutella into a blender
  2. Blend on 2 until foamy and serve in a glass

MANGO MILKSHAKE

  1. Add 250ml cow milk, 1 scoop vanilla ice cream,  1 scoop frozen mango into a blender
  2. Blend on 2 until foamy and serve in a glass

CHOCO-BANANA MILKSHAKE

  1. Add 250ml cow milk, 1 scoop vanilla ice cream, 1 pump of chocolate syrup, half frozen banana into a blender
  2. Blend on 2 until foamy and serve in a glass

BLUEBERRY MILKSHAKE

  1. Add 250ml cow milk, 1 scoop of vanilla ice cream, 1 scoop of frozen blueberries into a blender
  2. Blend on 2 until foamy and serve in a glass

STRAWBERRY MILKSHAKE

  1. Add 250ml cow milk, 1 scoop of vanilla ice cream, 1 scoop of frozen strawberries into a blender
  2. Blend on 2 until foamy and serve in a glass

RASPBERRY MILKSHAKE

  1. Add 250ml cow milk, 1 scoop of vanilla ice cream, 1 scoop of frozen raspberry into a blender
  2. Blend on 2 until foamy and serve in a glass

MIXED BERRIES MILKSHAKE

  1. Add 250ml cow milk, 1 scoop of vanilla ice cream, 1 scoop of mixed berries into a blender
  2. Blend on 2 until foamy and serve in a glass
THE GOOD JUICE - RED STAR, STARRY NIGHT, BEETS & MIX, TROPICAL ZEST, CITRUS BLAST, HIGH NOON, WATER LOKO, SUMMER BLAZE

RED STAR            

  1. Put a blender under the juicer and juice 2 apples and 1 orange.
  2. Add 1 scoop of frozen raspberries into the blender and blend on 2.
  3. Serve in glass with 5 ice cubes

STARRY NIGHT

  1. Put a blender under the juicer and juice 4 pieces watermelon (min. 300ml)
  2. Add 1 mint cube, 1 scoop frozen blueberries into blender and blend on 2.
  3. Serve in glass with 5 ice cubes

BEETS & MIX

  1. Fill to 250ml with coconut water and add 1 scoop frozen mango, 1/2 scoop frozen strawberries, 1 kiwi, 1/4 frozen beetroot into blender and blend on 2.
  2. Serve in glass with 5 ice cubes

TROPICAL ZEST

  1. Put a blender under the juicer 6-7pcs pineapple (min. 300ml), 1 squeeze passionfruit , 1 scoop frozen mango and blend on 2.
  2. Serve in glass with 5 ice cubes

CITRUS BLAST

  1. Juice directly into glass, 2 wedge lime, 2 wedge lemon, 2 scoops grapes, 2 orange
  2. Serve in glass with 5 ice cubes

HIGH NOON

  1. Juice directly into glass, 1 slice ginger, 1 wedge lemon, 1 carrot, 2 apples, 1 orange
  2. Serve in glass with 5 ice cubes

WATER LOKO

  1. Juice directly into glass, 1 kiwi, 2 scoops grapes, 4 pieces watermelon
  2. Serve in glass with 5 ice cubes

SUMMER BLAZE

  1. First juice into blender 2 wedges pineapple & 2 orange
  2. Blend with 1 scoop of frozen strawberries
  3. Serve in glass with 5 ice cubes
THE SUPER JUICE - FRESH START, GOOD MARY, GREEN WARRIOR, HEARTY ELIXIR, EMERALD DUST, FANTASIA

FRESH START

  1. Put a blender under the juicer and juice in order: 1 slice ginger, 1 wedge lemon, 2 wedges pineapple, 2 pears
  2. Add 1 mint cube
  3. Blend on 2
  4. Serve in glass with 5 ice cubes

GOOD MARY

  1. Put a blender under the juicer and juice 3 apples (min. 250ml)
  2. Add a Handful baby spinach, 1 tsp goji berries, ½ frozen banana, 1 scoop frozen mix berries
  3. Blend on 2
  4. Serve in glass with 5 ice cubes

GREEN WARRIOR

  1. Put a blender under the juicer and juice 6 pcs pineapple (min. 300ml)
  2. Add a Handful baby spinach , 1 squeeze passionfruit, 1 tsp maca powder, ½ portion frozen banana (50g)
  3. Serve in glass with 5 ice cubes

HEARTY ELIXIR

  1. Put a blender under the juicer and juice 2 apples (min. 250ml
  2. Blend on 2 with 1 pitted date, 1/4 frozen beetroot, 2 tsp raw cacao and 1 scoop frozen raspberry
  3. Serve in glass with 5 ice cubes

EMERALD DUST

  1. Put a blender under the juicer and juice in order: 1 slice ginger, 2 wedge lemon, 1/2 cucumber, 2 apples
  2. Add 1 mint cube, a Handful baby spinach, 1 tsp seed mix
  3. Blend on 2
  4. Serve in glass with 5 ice cubes

FANTASIA

  1. Put a blender under the juicer and juice 1 wedge lime, 2 apples
  2. Blend on 2 with 1 pitted date, add ½ Acai pack and 1 scoop frozen blueberries
  3. Blend on 2
  4. Serve in glass with 5 ice cubes
THE GOOD JUICE - RED STAR, STARRY NIGHT, BEETS & MIX, TROPICAL ZEST, CITRUS BLAST, HIGH NOON, WATER LOKO, SUMMER BLAZE
RED STAR            

  1. Put a blender under the juicer and juice 2 wedges lemon, 2 apple, 1 orange.
  2. Add 1 scoop of frozen raspberries into the blender and blend on 2.
  3. Serve in glass with 5 ice cubes

STARRY NIGHT

  1. Put a blender under the juicer and juice 4 pieces watermelon (min. 300ml)
  2. Add 8 mint leaves, 1 scoop frozen blueberries into blender and blend on 2.
  3. Serve in glass with 5 ice cubes

BEETS & MIX

  1. Put a blender under the juicer and juice 1 kiwi, ¼ beetroot
  2. Fill to 250ml with coconut water and add 1 scoop frozen mango, 6 strawberries into blender and blend on 2.
  3. Serve in glass with 5 ice cubes

TROPICAL ZEST

  1. Put a blender under the juicer and juice 2 wedges lime , 6pcs pineapple, 1 squeeze passionfruit , 1 scoop frozen mango and blend on 2.
  2. Serve in glass with 5 ice cubes

CITRUS BLAST

  1. Juice directly into glass, 1 wedge lime , 1 wedge lemon , 3 scoops grapes, 1 orange
  2. Serve in glass with 5 ice cubes

HIGH NOON

  1. Juice directly into glass, 1 slice ginger, 1 wedge lemon , 1 carrot, 2 apple, 1 orange
  2. Serve in glass with 5 ice cubes

WATER LOKO

  1. Juice directly into glass, 1 kiwi, 2 scoops grapes, 4 pieces watermelon
  2. Serve in glass with 5 ice cubes

SUMMER BLAZE

  1. Juice directly into glass, 6 strawberries, 2 wedge pineapple, 2 orange
  2. Serve in glass with 5 ice cubes
THE GOOD SMOOTHIE - NANA NANA, BERRY GO ROUND, LEMON CHEESECAKE, STRAW-MINGO, MANGO MAGIC

NANA NANA                                     

  1. Add 150ml cow milk, 1 & 1/2 portion frozen banana (150g), 1 scoop vanilla ice cream into blender
  2. Blend on 2
  3. *Optional: 1 shot espresso (60ml) or 1 tsp peanut butter
  4. Serve in glass

BERRY GO ROUND

  1. Add 200ml cow milk, 1 scoop frozen mixed berries, 1 scoop vanilla ice cream and a small squeeze of honey into a blender
  2. Blend on 2
  3. Serve in glass

LEMON CHEESECAKE

  1. Put a blender under the juicer and juice in order 2 pc ginger, 2 wedge pineapple, 1 orange, 3 scoops vanilla ice cream
  2. Blend on 2
  3. Serve in glass

STRAW-MINGO

  1. Add 200ml cow milk, 1 mint cube, 1 scoop frozen strawberries, 1 scoop frozen mango, and 1 scoop vanilla ice cream into a blender
  2. Blend on 2
  3. Serve in glass

MANGO MAGIC                                              

  1. Put blender under the juicer, juice 2 apples
  2. Add 1 scoop frozen mango, 1 scoop vanilla ice cream into a blender
  3. Blend on 2
  4. Serve in glass
THE GOOD SMOOTHIE - COCO BLAST, NUTTY DATEY BERRY, TROPICAL PASSION, OATY BREKKIE, POWER HOUR

COCO BLAST

  1. Add 150ml coconut milk, 1 and 1/2 portion frozen banana (150g), 2 scoops of coconut icecream into a blender
  2. Blend on 2
  3. Serve in glass

NUTTY DATEY BERRY

  1. Add 200ml almond milk, 2 pitted dates into blender and blend first.
  2. Add ½ portion frozen banana (50g), 2 scoops frozen mixed berries, ½ tbsp peanut butter and a Handful of baby spinach
  3. Blend on 2
  4. Serve in glass

TROPICAL PASSION

  1. Add 50ml coconut milk, 50ml almond milk, 2 wedge pineapple, 1 squeeze passionfruit and a Handful baby spinach, ½ portion frozen banana (50g), 1 scoop frozen mango, ½ scoop ice into a blender
  2. Blend on 2
  3. Serve in glass

OATY BREKKIE                                  

  1. Add 150ml cow milk, 2 tbsp rolled oats, 1 squeeze of honey, 2 scoop frozen mixed berries, 1/2 portion frozen banana (50g), 1 scoop vanilla ice cream into a blender
  2. Blend on 2
  3. Serve in glass

POWER HOUR

  1. Add 200ml coconut water, 1 full pack acai, ½ portion frozen banana (50g), 1 scoop frozen mango into a blender
  2. Blend on 2
  3. Serve in glass
THE GOOD SMOOTHIE - THE NATURES, PURPLE HAZE, EARTHLY SPICES, AVOCONGO

THE NATURES

  1. Add 200ml coconut water, 2 pitted dates into a blender and blend first
  2. Add 2 tsp raw cacao, 1 tbsp almond nuts, Handful baby spinach, 1 tbsp coconut flakes, 1 portion frozen banana (100g), 1 scoop coconut ice cream
  3. Blend on 2
  4. Serve in glass

PURPLE HAZE

  1. Add 200ml almond milk and 2 pitted dates and blend first
  2. Add ½ fresh avocado, 1 tsp goji berries, 2 scoops frozen mixed berries, ½ portion frozen banana (50g)
  3. Blend on 2
  4. Serve in glass

EARTHLY SPICES                              

  1. Add 150ml almond milk, 2 pitted dates and blend first
  2. Add 2 coffee cubes , 2 tsp raw cacao, 1 tsp cinnamon, 2 portion frozen bananas 200g, ½ scoop ice Blend on 2
  3. Serve in glass

AVOCONGO      

  1. Add 200ml coconut milk, ½ avocado, 1 scoop frozen mango, 1 scoop coconut ice cream into blender
  2. Blend on 2
  3. Serve in glass

How to make TGB Super Bowl

TGB Super Bowl - How to make Acai bowl
  1. Add 100ml of coconut water, 1 portion frozen banana (100g), 2 full acai packs into a blender. Press 1 on blender until creamy. Press most left button to continue slow blend.
  2. Use the big metal spoon to scoop it out into a heart shape bowl
  3. Decorate with 3 spoon granola, ½ spoon seed mix, 1 spoon coconut flakes
  4. Garnish: 2 strawberries (sliced) 5 blueberries ⅓ banana (sliced) 1 tsp goji berries
  5. Serve with black spoon
TGB Super Bowl - How to make Going Nuts
  1. Put 100ml rice milk 1 tsp raw cacao, 1 tsp maca powder, 1 tbsp peanut butter, 3 portion frozen banana (300g) into a blender
  2. Press 1 on blender until creamy. Press most left button to continue slow blend.
  3. Use the big metal spoon to scoop it out into a heart shape bowl
  4. Decorate with 3 spoon granola, ½ spoon seed mix, 1 spoon coconut flakes
  5. Garnish: 1 tsp dried chia seed ½ kiwi 5 blueberries 2 strawberries(sliced)
  6. Serve with black spoon
TGB Super Bowl - How to make Fruity Matcha
  1. Put 100ml almond milk 2 pitted dates, 1 wedge pineapple, Handful baby spinach 2 tsp matcha powder into blender and blend on 2.
  2. Add 2 scoops frozen mango and 1 portion frozen banana (100g)
  3. Press 1 on blender until creamy. Press most left button to continue slow blend.
  4. Use the big metal spoon to scoop it out into a heart shape bowl
  5. Decorate with 3 spoon granola, ½ spoon seed mix, 1 spoon coconut flakes
  6. Garnish: 5 blueberries 2 strawberries (sliced) 1 squeeze passionfruit 1 tsp dried chia seed
  7. Serve with black spoon
TGB Super Bowl - How to make Crimson Lush
  1. Add 100ml coconut milk, 2 pitted dates, ¼ beetroot into a blender and blend on 2
  2. Add 2 portion frozen banana (200g) Handful frozen raspberries
  3. Press 1 on blender until creamy. Press most left button to continue slow blend.
  4. Use the big metal spoon to scoop it out into a heart shape bowl
  5. Decorate with 3 spoon granola, ½ spoon seed mix, 1 spoon coconut flakes
  6. Garnish with 1 tbsp cranberries ½ kiwi ⅓ banana(sliced)  5 blueberries
  7. Serve with black spoon
TGB Super Bowl - How to make Viva Amazonia
  1. Put 100ml rice milk, 2 tsp raw cacao, 1 full acai pack, 2 portion frozen banana (200g) into a blender. Press 1 on blender until creamy. Press most left button to continue slow blend.
  2. Use the big metal spoon to scoop it out into a heart shape bowl
  3. Decorate with 3 spoon granola, ½ spoon seed mix, 1 spoon coconut flakes
  4. Garnish: 1 tsp goji berries ½ kiwi(sliced)   5 blueberries  2 strawberries (sliced)
  5. Serve with black spoon
TGB Super Bowl - How to make Mango Spice
  1. Add 150ml almond milk, 2 pitted dates, 1 tsp turmeric mix, 1 tsp maca powder into a blender and Blend on 2
  2. Add 0.5 portion frozen banana (50g), 2.5 scoops frozen mango and blend on 1
  3. Press 1 on blender until creamy. Press most left button to continue slow blend.
  4. Use the big metal spoon to scoop it out into a heart shape bowl
  5. Decorate with 3 spoon granola, ½ spoon seed mix, 1 spoon coconut flakes
  6. Garnish: 5 blueberries 2 strawberries (sliced) 1 tsp cranberries 1 tsp dried chia seed
  7. Serve with a black spoon

How to serve Hearty Brekkie, Sandwich, Hearty Bowl, Soup, Banana Bread

Assembling Hearty Brekkie (YOGURT/OATMEAL/CHIA PUDDING)
  1. Prepare the base
  • yogurt: 200g (SERVE IN A HEART SHAPED/PAPER BOWL) (Watch video)
  • oatmeal: 1 green scoop (SERVE IN A HEART SHAPED/PAPER BOWL)
  • chia pudding (SERVE IN A GLASS/PAPER CUP): 3 tablespoons + distilled water filled to 1/2 of the glass+ 2 ice cubes; stir well until thick texture (Watch video)

2. Mix sauce into the base and stir well

  • chocolate: 2 pumps
  • honey: 1 squeeze
  • passion fruit: 1 squeeze
  • peanut butter: 1 tablespoon
  • matcha: 1 teaspoon
  • vanilla: 2 pumps

3. Add fruits:

  • apple: 1/3
  • banana: 1/3
  • blueberry: 7-8
  • cranberry: 2 teaspoons
  • grape: 8-10 slice into halves
  • kiwi: ½
  • pineapple: 1 wedge
  • strawberry: 2 (3 if small)
  • watermelon: 1 wedge

4. Add crunches on top

  • almond: 1 handful
  • coconut flakes: 1 black spoon
  • chia seeds: 1 dash
  • buckwheat puff: 2 tablespoon
  • biscuit crunch: 1 piece, break into small pieces
  • goji berry: 1 tablespoon
  • granola: 2 black spoons
  • mixed seeds: 1 tablespoon
  • quinoa puff: 2 tablespoon

Serve with a metal spoon 

Assembling Sandwich (Wholemeal and Sourdough)
  1. Toast 3 slices of wholemeal bread/ 1 Slices of sourdough bread
  2. Apply spreads on 1 side of all 3 slices of toasted bread
    (for honey yogurt: mix 1 tablespoon on Greek yogurt with a squeeze of honey)
  3. Add in fillings; separate into 2 layers (e.g. cucumber & tomatoes one layer, tuna another)
  • egg mayo, hummus, guacamole, mushroom, tuna – 1 tablespoon
  • smoked salmon, smoked duck – 5-6 slices (depending on size)
  • lettuce – 2 pieces
  • sliced cheese – 1 slice
  • strawberry – 2
  • sliced tomato, sliced cucumber – 4-5 slices
  • banana – 1/3
  • blueberry – 5-6
  • kiwi – ½
  • apple – 1/3
  • add toppings
  • mixed seeds – 1 teaspoon
  • cranberry – 2 teaspoons
  • almond flakes – 2 teaspoons
  • coconut flakes – 1 black spoon

slice them into halves and serve on blue plate, fork and knife or sandwich bag for takeaway

Assembling Hearty Bowl
Take a heart shaped bowl (dine in) (watch video) , paper bowl(takeaway) (watch video)

  1. Look out for anything ingredients needed to be heated up first (roasted chicken, smoked duck, tamagoyaki (take from big freezer), mushrooms)

Microwave for 30secs

2. Use Hot water from the hot water dispenser to heat up pasta, soba, onsen egg(put it in the small metal jug)

Layout the base in bowl or takeaway container

  • Salad mix – 1½ handful (loosely layout to fill the bowl),
  • Pasta – 1 pasta bowl
  • Soba – 1 pre-packed packet
  • Japanese rice – 1 coffee cup size

3. Add in the sides and proteins as per indicated for the order

  • corn, edamame, beetroot, apple, pear, chickpeas, pineapple, cherry tomatoes, olives, cucumber, egg mayo, tuna, mushroom – 2 tablespoons
  • hummus, guacamole – 1 big tablespoon
  • carrot, wakame seaweed – 1 tong grab
  • spinach – 1 small handful
  • roasted chicken – 1/3 plastic container
  • smoked salmon, smoked duck – 6-7 pieces (depending on size)
  • tamagoyaki – 1 container
  • veggie boost – ¼ tofu + 1 tablespoon of edamame + 1 tablespoon of chickpeas

4. Add the dressings

5. Add toppings

  • mixed seeds, tobiko, goji berries, furikake – 1 teaspoon
  • croutons, almonds, coconut shaves – 1 black spoon
  • chia seeds – 1 dash

serve with fork and spoon 

How to serve Soup?
Side size (200ml)- serve in White soup bowl (NO sourdough)

Regular (350ml)  and upsized (420ml) – serve in Heart shaped bowl with 1 piece of sourdough

How to prepare Banana Bread
  1. Take a thick slice of banana bread from the freezer at the back of the shop
  2. Remove the plastic cling wrap
  3. Put it on a white square plate which is located in the cabinet under the blenders.
  4. Spray some water onto the bread.
  5. Put inside the microwave 2 mins until soft and warm.
  6. Serve on the white plate for dine in or sandwich bag for takeaway

Procedure – Shop Closing

Shop Closing Procedures
  1. SANDWICH STATION
    • Close sandwich station at 5:30pm
    • Wash: cutting board, knives, spreaders
    • Scrub and wipe counter and cabinets with cleaning solution after 6pm (together with hearty bowl station)
    • After everything has been cleaned, put them back in position for next day operation as per below

     

    HEARTY BOWL STATION

    • Start closing down the station at 6pm
    • Ensure that all preparation works are done using the checklist “Hearty Bowl Prep” on the right side of the fridge by 6pm and all 6 dressings are kept in the fridge
    • Wash all containers used to heat up proteins and soba/pasta
    • Wash both glasses of spoons and tongs
    • Wash cutting board and knives
    • Scrub and wipe counter and cabinets with cleaning solution
    • After everything has been cleaned, put them back in position for next day operation as per below

     

    BLENDING STATION

    • Dismantle and wash both blenders (total 5 parts to be cleaned)
    • Close down right blender at 5:30pm; close down left blender at 6:30pm
    • Wash below 4 parts
    • Clean below with cleaning solution
    • Wash all 3 blenders jugs and scoopers at 6:30pm
    • Scrub and wipe counter and cabinets with cleaning solution (after left blender has been washed)
    • After all parts are cleaned, assemble all parts and put them back in position for next say operation as below

     

    COFFEE STATION

    • Clean coffee machine at 6:15pm
    • Wash below parts (portafilters, group heads, coffee machine trays & other accessories)
    • Scrub and wipe machine and counter with cleaning solution
    • After everything has been cleaned, put them back in position for next day operation as per below

     

    JUICING STATION

    • Keep pre-cut lime, lemon, ginger, mint leaves into the fridge by 6:15pm
    • Wash cutting board and knives
    • Dismantle and wash juicer (total 5 parts to be cleaned) after 6:30pm
    • Throw away juice residues
    • Wash below 4 parts
    • Clean below with cleaning solution
    • After all parts are cleaned, put a plastic bag in the residues container and assemble all parts for next day operation

     

    SCRUBBING

    • Scrub and wipe down all surfaces (counters, fridges, microwaves, coffee machine, blenders, juicer) with cleaning solution, using sponge and cloth
    • Back freezer and fridge at 5:30pm
    • Sandwich and hearty bowl station at 6pm
    • Coffee machine and counter at 6:15pm
    • Juicing and blending station at 6:30pm
    • Cleaning solution: mix half a cap of purple detergent with water in metal bowl

     

    MICELLANEOUS

    • Wipe all the tables before sweeping and mopping the whole shop after 6:30pm
    • Mopping solution: a full cap of purple detergent with water
    • Soak and wash all cloths
    • Mix 1 spoon of washing powder with water in metal bowl
    • After washing, hang them up to dry
    • Before leaving the shop, do a round check for below
    • All power switches off (blenders, juicer, computer, toaster, lights, aircons, pressure cooker)
    • Back door is locked
    • Sink is cleaned
    • All stations are ready for next day operation (refer to pictures shown under each station)
Closing operation – Cashier (Starts at 6.30pm)
  1. Search for “closing procedure- Tyrone” 
  2. Key in all the cash, credit card, online, paynow, delivery apps sales.
  3. Open “calculator” on computer
  4. Tally the credit card sales
  5. 1. Press menu on credit card machines
  6. 2. Press 1, 5, 1 on the machine and the credit sales will be shown
  7. 3. See if the amount shown tallies with the credit card sales shown on computer
  8. 4. If correct, press settle (password is 0000) to print the credit card sales receipt
  9. 5. Keep the receipt at the left corner of the cash box.

Troubleshooting: press down button on the credit card machine. Press “check record”, press up or down to see the credit card sales today

 

Closing operation - Checklist
Before you leave the shop

  • Lock the back door.
  • Aircon off.
  • Switches for appliances closed.
  • Shop lights off (Switches located at the back of the shop)
  • All items needed to keep refrigerated are not left outside.
  • Fridge and freezer all switch on.
  • Off the computer and lock the shop.

For Barista – Calibrating Coffee and Making Ristretto and Espresso

For Barista - Calibrating Coffee
Calibrating the coffee during opening

  • Remove the portafilter from the coffee machine by moving it towards the left
  • Put the portafilter on the coffee scale, put the black ring funnel on the filter basket
  • Grind coffee and weigh 18g of coffee and put it in the filter basket. Tamp using the rotating tamper spinning it clockwise
  • Put the portafilter on the coffee machine by starting with the handle pointing to the left, locking it into place by moving right
  • Put the weighing scale under the portafilter with a black coffee cup and press tare.
  • Start the timer on the weight scale at the same time you press the button for double espresso.
  • Follow the profile for a double espresso.
  • Taste the espresso, it should have a nutty chocolately profile.

Make sure to keep cow milk in the fridge when in use.

For Barista - Espresso and Ristretto Profile
How to make ESPRESSO

  1. Single shot espresso (Serve in small red espresso cup, saucer and a teaspoon)
  • 9g GRIND (use a single basket portafilter, + – 0.2g)
  • Brew time: 18 – 30 secs
  • First Drip: 4 – 10 secs
  • Yield range: 18g – 20g
  • Brew ratio: 1 : 2 – 2.22
  • Configured as the 3rd button on the coffee machine
  1. Double shot espresso (Serve in small red espresso cup, saucer and a teaspoon)
  • Take 18g of coffee grounds and tamp by using the rotating tamper clockwise, 18g GRIND (+- 0.2g)
  • Brew time: 25 – 35 secs
  • First Drip: 5 – 10 secs
  • Yield range: 36g – 40g
  • Brew ratio: 1 :  2 – 2.22 Serve in small red espresso cup, saucer and a teaspoon.

What is a DOUBLE RISTRETTO SHOT *not meant to be served as a drink (for milk coffees)

  • 18g GRIND (+- 0.2g)
  • Brew time: 15 – 25 secs
  • First Drip: 5 – 10 secs
  • Yield range: 28g – 34g
  • Brew ratio: 1 : 1.55  – 1.88
  • Configured as the 1st button on the coffee machine

What is a SINGLE RISTRETTO SHOT *not meant to be served as a drink (for milk coffees)

  • Pull a double ristretto shot and place 2 espresso shot cups under the double basket portafilter to split the shot to 2 single ristretto shots.

For Barista – Hot Beverage Recipes

How to make a LONG BLACK
  1. Serve in a black cup (dine in) or a small takeaway cup
  2.  Grind 18g and make a Double Ristretto Shot
  3. Fill with water to the brim of the cup , pour water from the side of the cup to try to retain the crema on the surface
How to make a MACCHIATO?
  1. Grind 18g coffee and make a Double Espresso Shot into a blue or orange cup (dine in) or a small takeaway cup
  2. Dot foam until half of cup
How to make LATTE/ FLATWHITE/ CAPPUCCINO?
How to make LATTE?

  1. Grind 18g coffee and make a Double Ristretto Shot into a black latte cup (dine in) or a small takeaway cup
  2. Froth milk using small pitcher until silky with Foam depth: 1cm and pour into the cup

VIDEO for latte

How to make FLATWHITE?

  1. Grind 18g coffee and make a Double Ristretto Shot into a blue or orange cup (dine in) or a small takeaway cup
  2. Froth milk using small pitcher , Foam depth: 0.5cm – 1cm and pour into the cup

How to make CAPPUCCINO?

  1. Grind 18g coffee and make a Double Ristretto Shot into a black latte cup (dine in) or a small takeaway cup
  2.  (Add a tap of chocolate powder)
  3. Froth milk using small pitcher. Foam depth: 1cm – 1.5cm and pour into the cup
How to make a MOCHA
  1. Grind 18g coffee and make a Double Ristretto Shot into a black latte cup (dine in) or a small takeaway cup
  2. Add ¼ Pump Chocolate Syrup, half Pump Vanilla Syrup and stir with a whisk
  3. Froth milk using small pitcher Foam depth: 1cm and pour into the cup
How to make a HONEY LATTE
  1. Grind 18g coffee and make a Double Ristretto Shot into a black latte cup (dine in) or a small takeaway cup
  2. Add a squeeze of honey and stir well with a whisk
  3. Froth milk using small pitcher. Foam depth: 1cm and pour into the cup
How to make a PICCOLO LATTE
  1. Serve in the orange or blue cup (dine in) or a small takeaway cup
  2. Single Ristretto Shot
  3. Froth milk using small pitcher. Foam depth: 1cm
How to make FLORAL COFFEE
  1. Serve in black latte cup (dine in) or a small takeaway cup
  2. Grind 18g of coffee and tamp.
  3. Add half a bag of gryphon tea leaves on top of the tamp grounds and select “double ristretto”.
  4. Froth milk using small pitcher. Foam depth: 1cm
How to MATCHA LATTE/ HOJICHA LATTE
  1. Add 1 full tsp matcha & squeeze of honey; 1 full tsp hojicha powder and 1 tsp of sugar into a black cup (dine in) or a small takeaway cup
  2. Add 20ml hot water and whisk until smooth consistency
  3. Froth milk using small pitcher Foam depth: 1cm and pour into the cup
How to make a CINNAMON LATTE
  1. Add 1 tsp cinnamon sugar into a black cup cup (dine in) or a small takeaway cup
  2. Grind 18g of coffee and press a Double Ristretto Shot into cup
  3. Stir with a whisk
  4. Froth milk using small pitcher Foam depth: 1cm and pour into the cup
How to make a TUMERIC LATTE
  1. Add 1 full tsp tumeric mix and squeeze of honey into a black cup cup (dine in) or a small takeaway cup
  2. Add 20ml of hot water and whisk.
  3. Froth milk using small pitcher Foam depth: 1cm and pour into the cup
How to make a HOT CHOCOLATE
  1. Add 2 full tsp chocolate powder and ½ Pump Vanilla Syrup into black cup cup (dine in) or a small takeaway cup
  2. Add 20ml hot water and whisk until smooth consistency
  3. Froth milk using small pitcher Foam depth: 1cm and pour into the cup
How to make a GRYPHON ARTISANAL HOT TEAS
  1. Empty a sachet of tea bag chose by the customer into a french press
  2. Fill the french press with hot water and put the lid on
  3. Serve the tea to customer with a white cup and saucer

For takeaway, put the whole teabag into the big paper cup and fill hot water.

For Barista – Iced Beverage Recipes

How to make ICED BLACK COFFEE
How to make ICED BLACK COFFEE                           

  • Fill half of the glass with ice cubes add Filter water (85% full)
  • Grind 18g coffee and make a Double Espresso Shot and pour into the glass with straw
How to make ICED MILK COFFEE/ICED LATTE/ICED HONEY LATTE
ICED MILK COFFEE/ ICED LATTE

  1. Fill half of the glass with ice cubes and add cow milk (85% full)
  2. Grind 18g coffee and make a Double Espresso Shot
  3. Pour the shot into the milk , serve with straw

ICED HONEY LATTE

  1. Fill half of the glass with ice cubes and add cow milk (85% full)
  2. Grind 18g coffee and make a Double Espresso Shot
  3. Add a squeeze of honey and stir well with a whisk
  4. Pour the shot into the milk , serve with straw
How to make ICED MOCHA
  1. In shaker, Fill half of shaker with ice cubes and a 1 Pump Chocolate Syrup and 1 pump of vanilla syrup
  2. Grind 18g coffee and make a Double Espresso Shot and Fill ¾ of shaker with cow milk
  3. Shake until icy cool
  4. our into the tall glass (dine in) big paper cups and cover(takeaway) , serve with straw
How to make ICED CHOCOLATE
  1. In shaker, Fill half of shaker with ice cubes and add 2 tsp Chocolate Powder, 1 Pump Vanilla & Chocolate Syrup
  2. Fill ¾ of shaker with cow milk and Shake until icy cool
  3. Pour into the tall glass (dine in), big paper cups and cover(takeaway) , serve with straw
How to make AFFOGATO
  1. Put 1 scoop of vanilla ice cream into a blue or orange cup
  2. Make a Double Espresso Shot and pour into small red cup
  3. Garnish with choco powder
  4. *For take aways put the ice cream in the small paper cup and add shot in the same cup.
How to make ICED EARL GREY MILK TEA
  1. Steep 1 sachet earl grey tea with 50mls of hot water, add 1 tsp honey/1 tsp sugar to sweeten
  2. Froth 200ml hot milk and add to tea
  3. Fill a cup full of ice 
  4. Add the brewed tea to the cup.

 

How to make ICED LEMON TEA
  1. Brew 1 sachet Breakfast Tea in 7oz cup for 3min (fill to the brim)
  2. Add honey to hot tea
  3. Squeeze 1 wedge of lemon juice and add the pulp into the shaker
  4. In shaker, Fill half of shaker with ice cubes Add brewed tea, lemon juice and Shake until icy cool
  5. Pour into the tall glass (dine in) big paper cups and cover(takeaway) , serve with straw
How to make ICED STRAWBERRY LATTE
  1. Add one tablespoon of strawberry jam to bottom of cup
  2. Fill the glass with half ice and milk till 3/4 full
  3. Fill the rest of cup with 1 scoop crushed frozen strawberries on the top layer and drizzle squeeze of honey.

To make crushed frozen strawberries, put a scoop of frozen strawberries into blender and pulse a few times. (DO NOT HIGH BLEND)

How to make ICED LYCHEE HOJICHA
  1. In a shaker add 2 full tsp Hojicha powder, 5 full pumps of lychee syrup
  2. Fill half of shaker with ice cubes and Fill ¾ of shaker with filter water. Shake until icy and no residue left
  3. Pour into the tall glass (dine in), big paper cups and cover(takeaway) , serve with straw
How to make ICED MATCHA LATTE
  1. Fill half of shaker with ice cubes, add 2 full tsp matcha powder, 1 pump vanilla syrup & squeeze of honey
  2. Fill ¾ of shaker with cow milk and Shake until icy and no residue left
  3. Pour into the tall glass (dine in) big paper cups and cover(takeaway) , serve with straw
How to make ICED BEETROOT LATTE
  1. Juice ¼ beetroot juice (20ml) into a shaker, add 1 squeeze of honey and 6 ice cubes. Fill ¾ of shaker with cow milk. Shake until icy cool
  2. Pour into the tall glass (dine in) big paper cups and cover(takeaway) , serve with straw
How to make ESPRESSO FIZZ
  1. Grind 18g of coffee and make Double Espresso Shot into a red espresso cup
  2. Fill a tall glass full of ice cubes.
  3. Fill 280ml of Schweppes Tonic Water into a tall glass or big takeaway cup. Pour Espresso Shot gently over top
  4. Squeeze 1 wedge lime

Weekly Task

Weekly Task - Making ice
  • Making ice
  1. Take a black tub located at the bottom of juicer
  2. Take the ice cube trays from the freezer at the back of the shop
  3. Empty the ice cubes into the black tub
  4. Cover the black tub with a black lid
  5. Label “ice” and the date
  6. Put it into the freezer
  7. Fill the empty trays with water
  8. Cover and put them back into the freezer
Weekly Task - Freeze Banana
  1. Take a black tub
  2. Peel the banana
  3. Put the banana neatly into the black tub
  4. Once filled to the brim, cover with a black lid
  5. Label the tub with today date and name “banana” and keep inside the back freezer.

Sorting of Goods

Sorting Of Goods - Strawberries, Blueberries, Pineapple, Watermelon
  • Strawberry

1. Remove the calyxes

2. Use the huller to remove the hull from the top of the strawberries

3. Wash and leave to dry in basket before storing in the fridge

  • Blueberries: Wash in a basket and leave to dry. Transfer them into small rectangular containers before storing in the fridge
  •  Pineapple, watermelon: Keep them at the bottom of the racks behind
    1. Cut them up if necessary (check the top right section of the fridge)
    2. Cut off the skin and cut them up into wedges (12 wedges per pineapple, 8-12 wedges for half a watermelon)
Sorting Of Goods - Smoked salmon, Smoked Duck, Roasted chicken, Tamago
  • Smoked salmon: Cut into 8 big pieces per packet. Store in white tubs and put in freezer
  • Smoked duck: Remove the duck breasts from the packaging. Using number 3 on the slicing machine, slice a piece at a time. Line them up in white tubs and put in freezer
  • Roasted chicken: Remove all skins, wings before deboning all chickens. After all chickens have been deboned, hand-shred them thinly. Store in white tubs in layers, separated with parchment papers. Put into freezer
  • Tamagoyaki: Cut them into 1cm by 1cm cubes into black tubs. 
Sorting Of Goods - Acai
Unbox and line acai packets into black tubs labelled with item name and date. Store them in freezer.
Sorting of Goods - Tofu, milk, Yogurt, Dried goods, Apple, Orange, Kiwi, Cucumber, Carrot, Beetroot
  • Tofu, Milk, Yogurt, Dried goods: Arrange newly arrived goods at the back and older ones in front (sort by expiry date)
  • Apple, orange, kiwi, cucumber, carrot, beetroot: Arrange fresher goods at the bottom or behind (sort by freshness)
  • Left side door cabinet above the washing station Sunflower seeds, pumpkin seeds, goji berries, almond nuts, honey, coconut flakes, rolled oats, quinoa puffs, buckwheat puffsRight side cabinet above the washing station: Raw cacao, maca powder, cranberries, chia seeds
Sorting Of Goods - Lettuce and Spinach
  • Lettuce: Arrange them into black tubs
  • Spinach: Arrange into black tubs in layers, separate with paper towels in between layers

Recipes

How to make Coconut milk
How to make rice milk

200g of brown rice = 1 meiji bottle rice milk (2 liter)

  1. Wash and Soak 200g brown rice in hot water for 2 hours
  2. Blend with 4 dates, 1 tsp salt and 1 tsp cinnamon with 500ml water and some ice
  3. Strain the mixture and add 1500ml of water.
How to make almond milk

200g almonds make 1 meiji bottle almond milk. 

  1. Soak 200g almonds overnight
  2. Discard the water.
  3. Add 6 dates, some ice cubes and 300ml water and soaked almonds into the blender
  4. high blend on 6 for twice.
  5. Prepare 2 x 2liters meiji bottles filled with 3/4 filtered full of water each
  6. Strain the mixture into the meiji bottles.
  7. Label item name and date and Keep the almond milk in the freezer.
How to make oat milk

100g rolled oats make 1 liter oat milk 

  1. Add 100g of rolled oats into blender with salt and 4 dates
  2. add 500ml water and some ice and blend for 2 minutes
  3. filter and add 500ml of water
How to make Guacamole?
  1. Take 5 avocado from the bottom of fridge
  2. Using a knife slice half around the pit
  3. Take out the pit
  4. Scoop the avocado out and put into a square container
  5. Use a masher to mash the avocado until creamy
  6. Add a squeeze of honey, pinch of salt and juice half a lemon/lime(depending which one has more stock)
  7. Mix well with a spoon and keep in the fridge.
  8. To preserve, flatten the surface and fill 1cm of water to prevent oxidisation.

How to make Granola
Preheat the oven.

  • Granola
Raw Oats 2KG
Buckwheat Puff 0.125KG
Quinoa Puff 0.3KG
Almond Nuts 0.5KG
Pumpkin Seeds 0.5KG
Sauce : 
Coconut Oil 0.6KG
Vanilla Sryup 0.2KG
Mapel Syrup 0.8KG
Cinammon 0.022KG
Rice Malt 0.3KG
Total Weight 5.647KG

 

  1. Preheat the oven 160c
  2. Take a large container and place all raw oats, buckwheat puffs, quinoa puffs, almond nuts, pumpkin seeds inside to make granola base.
  3. Mix evenly coconut oil, vanilla syrup, maple syrup, cinnamon, rice malt into another container to make sauce for granola.
  4. Stir the sauce evenly before coating it onto the granola. The consistency of the granola should be coated enough but should not have strings of sauce.
  5. Spread them evenly thinly onto the baking trays lined with baking paper.
  6. Bake 160c for 20 mins.
  7. Let cool.
  8. Transfer it into the dry container.
How to Cook Chickpeas with pressure cooker
  1. Take 2 packets of dried chickpeas (located on bottom shelf at the back of the shop).
  2. Put it into the pressure cooker pot and fill the water until 3/4 full.
  3. Press pressure cook button 5 times to set timing to 15 mins. Make sure the pressure regulator is set to sealed.
  4. Press start.
  5. Once cooked, unplug the pressure cooker and bring it outside the shop to remove the steam.
  6. Set the regulator to “vent” and wait for the steam to end.
  7. Bring in the pressure cooker to the shop and run it with cool water.
  8. Transfer them into square tubs and put into the freezer at the back of the shop.
How to Make Hummus

Ingredients

  • 900g chickpeas in blender
  • 7 tbs olive oil
  • 2 tbs honey
  • 3 tbs tahini
  • 3 tbs greek yogurt
  • 1 lemon – juiced
  • 1/2 lime – juiced
  • 3 pinch of salt
  1. Set up the food processor located at the shelf rack at the back of the shop
  2. Put in chickpeas, olive oil, greek yogurt, tahini, salt, lemon juice (juice some lemons with a juicer) into the food processor and processed until smooth.
  3. Transfer into square containers and put it in the top right side of the freezer
How to prepare Mint leaves?
  1. Pluck the leaves from the stalk
  2. Roughly chop the mint and pack them tightly into the ice cube trays
  3. Add filtered water into the ice cube trays 
  4. Freeze and remove them into the black tub. 
How to Make Tumeric Mix

Combine turmeric 200g
cardamon 10g
vanilla 15 g
cinnamon 20g
ginger 30g
chili 15g into a metal bowl and whisk to combine evenly and transfer it into a turmeric mix bottle.

How to Make Croutons
  1. Preheat the oven.
  2. Take all the bread ends from the freezer.
  3. Cut the ends wholemeal bread loaf into 1cm by 1cm cubes
  4. Add herbs, salt and olive oil and mix well.
  5. Bake at 180c
  6. Let cool and keep in the big white tub.
How to Make Furikake

Ingredients:

  • 100g white sesame seeds
  • 4 sheets of nori sheets
  • 2 tsp sugar
  • 3tsp salt
  1. Cut seaweed sheet into fine strips.
  2. Drizzle a little sesame oil into a frying pan and turn on the heat.
  3. Stir fry the sesame seeds for 1 minute.
  4. Turn off the heat and Add in the seaweed flakes.(FURIKAKE GET BURN QUICKLY)
  5. Add salt and sugar and stir well. 
  6. Allow it to cool and transfer into plastic container 
How to Cook Tomato Soup?
Ingredients: 

  • Butter 125g
  • Yellow Onion 500g
  • Celery 250g
  • Leek Shironeji 100g
  • Tomato 2750g
  • Garlic peeled 50g
  • Water 2000ml
  • Heinnz chicken Stock 1000ml
  • Salt
  1. Cut the onion, celery, leek, garlic into chunks and place it into a bowl.
  2. Cut the tomatoes into chuunks and put into another bowl.
  3. Melt the butter in a pot but do not burn it.
  4. Add in the onion, celery, leek and garlic and stir cook until it softens. Add salt.
  5. Add the tomatoes and cook until softens.
  6. Add in water and chicken stock and let it sit until boil, stirring the bottom to prevent any charring.
  7. Turn off the heat once boiled and use a hand blender to blend until smooth.
How to Cook Carrot Soup?
Ingredients: 

  • Butter 125g
  • Yellow Onion 500g
  • Celery 250g
  • Leek Shironeji 100g
  • Carrot 2000g
  • Garlic peeled 50g
  • Water 500ml
  • Heinnz chicken Stock 2000ml
  • Salt
  1. Cut the onion, celery, leek, garlic into chunks and place it into a bowl.
  2. Cut the carrots into chunks and put into another bowl.
  3. Melt the butter in a pot but do not burn it.
  4. Add in the onion, celery, leek and garlic and stir cook until it softens. Add salt.
  5. Add in water, carrot and chicken stock and let it sit until boil, stirring the bottom to prevent any charring.
  6. Simmer once boiled until carrot softens, simmer and use a hand blender to blend until smooth.
How to make lemon sorbet
  • INGREDIENTS

    • 1 cup sugar
    • 1 cup water
    • 2 teaspoons lemon zest
    • 1 cup freshly squeezed juice from meyer lemons (about 3-4 lemons)
  1. Make a simple syrup by heating sugar, lemon zest, and water until the sugar has completely dissolved. Remove from heat, let cool, strain out the lemon zest.
  2. Mix in the lemon juice.
  3. Pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it the the freezer to freeze firm. 
How to make cinnamon apple

Cook 3 apples, juice of 1 lemon, 2 tsp cinnamon and 4 tsp sugar on the stove until the apples softened and the mixture is caramelised. 

Recipes for Salad Dressings

How to make Balsamic vinaigrette
  • Olive Oil 2000ml
  • Balsamic Vinegar 1000ml
  • Honey 250g
  • Salt 10g
  • Pepper 10g

Mix evenly in a bottle.

How to make Spicy mayo, Honey mustard and Sesame sauce
  • Spicy mayo: Mix sriracha sauce and japanese mayo into a sauce bottle ( located at salad station bottom cabinet)

 

  • Honey mustard: top up into bottle straight from the store bought ( located at salad station bottom cabinet)

 

  • Sesame sauce: top up into bottle straight from the store bought ( located at salad station bottom cabinet)
How to make Apple cider vinaigrette
Ingredients: 

  • Olive Oil 2000ml
  • Apple Cider Vinigar 500ml
  • Honey 200g
  • Dijon Mustard 50g
  • Salt 10g

Shake evenly in a sauce bottle.

Frequently Asked Questions

What is TGB wifi password?

TGBCAFE19

Where is the company stamp/chop?
It is at the cashier with the stationeries.
How to descale coffee machine
Step 1 – Prepare for de-scale
1) Turn Machine off and allow to cool for 1 hour.
2) With the machine OFF, press & hold the 1 CUP button, then press the POWER button.
3) Press the UP arrow to select ‘dESc’.
4) Press the MENU button to enter De-scale Mode.
5) The LCD screen will display ‘PUSH’. Power button and MANUAL button LEDs will be on
6) Empty water tank, remove water filter then fill water tank with de-scale solution, as per manufacturer’s instructions. Fill tank to max line with water and replace.
7) Ensure drip tray is empty and installed into position. Place cloth on right side of the drip tray to stop steam escaping.
 
Step 2 – Empty Boiler
1) Remove grey silicon cover on the right hand lower side of the front panel marked DESCALE ACCESS
2) Using a flat-head screwdriver, rotate the left screw counter-clockwise first, until valve is fully open. Water will begin to flow into drip tray from underneath.
3) Do the same for the right screw.
4) Steam will be released from the boiler.CAUTION HOT STEAM
5) Close valves when water stops flowing through both outlets. Empty drip tray and re-assemble onto unit. (CAUTION HOT WATER!)
6) Press MANUAL button, to proceed to next step
 
Step 3 – Begin de-scale
1) Machine will fill boilers with de-scale a)solution and heat to temperature.
2) 20 minute timer will begin. Countdown timer is finished when PUSH is displayed on the LCD screen.(This allows solution to dissolve scale build up)
 
Step 4 – Empty de-scale Solution
1) Empty water tank, rinse and fill water tank with clean water. Replace tank into machine.
2) Ensure drip tray is empty and installed into position. Place cloth on right side of the drip tray to stop steam escaping.
3) Rotate left screw first, counter-clockwise until fully open. Water will begin to flow into drip tray.
4) Repeat with right screw. Steam will be released from the boiler.CAUTION HOT STEAM!
5) Close valves when water stop flowing through both outlets. Empty drip tray and re-assemble onto unit. (CAUTION HOT WATER!)
 
Step 5 – Fill Boilers
1) Press MANUAL button and the 5 minute timer will begin. Countdown timer is finished when PUSH is displayed on the LCD screen.
(This allows any remaining solution to be removed from system).
 
Step 6 – Flush Boilers Empty water tank, rinse and assemble new water filter into tank.
Fill water tank with clean water and replace into machine.
Rotate screws counter-clockwise, as per previous instructions until fully open.Water will begin to flow into drip tray.
Close valves when water stops flowing through both outlets. Empty drip tray and re-assemble onto unit. CAUTION HOT WATER!
Press MANUAL button to complete the de-scale procedure. Machine will heat up as normal.
Where is the cash float?
It is hidden under the cashbox
Where is the power outlet? Power circuit tripped/failure?
Check DB Unit(above the light switches) for any switches that has been switch down, turn it back up, if it trips again, go to the security guard and tell him unit #01-26 mainboard has tripped, ask him to check and turn it back on.

What if the sales doesn’t tally?
  • Click on “>>” on the POS.
  • Double click on the sales(displaying individual transaction keyed in), sales type (displaying representing numbers for each sales   type e.g. 1 for cash, 3 for credit card)
  • Go to “tblsales” tab > filter salestype (1,2,3,etc) to the desired sales type > filter the entry date to “today” > check any  mistakes keyed in and do the corrections accordingly.
How to use the oven?
  1. How to on: Turn on the switch at the back of the oven.
  2. To adjust the temperature: Turn the top knob clockwise
  3. To set the timer: Turn the bottom knob
  4. To preheat: set temperature and press start.
Where are the new dishwashing sponge, dishwashing and hand soap, trash bag?
It can be found at the cabinet under the dishwashing station
Where are the new cloths for cleaning?
It can be found at the metal rack at the back of the shop
Where are lids for the takeaway bowls?
It can be found at the top of the metal rack at the back of the shop.
Where are the takeaway bowls?
It can be found at the top of the metal rack at the back of the shop.
Where are the banana bread and sourdough bread?
In the black tub at the bottom right side of the freezer at the back of the shop.
Where can I find ice?
Top left side of the freezer at the back of the shop
How to cut Lemon, Lime, Ginger, Pineapple, Watermelon for juicing?
  • How to cut Lime- cut into quarters vertically with skin on
  • How to cut Ginger- cut into 2cm thick
  • How to cut pineapple

1. Take 2 to 3 pineapples located below the toaster at the back of shop

2. Take the big knife which located near the hot water dispenser

3. Cut the top and bottom part of the pineapple

4. Put it in a vertical position and cut away the skins

5. Cut the pineapple into half vertically and into long quarters

6. Cut each quarters into 3 equal size

7. Keep in a black tub and into the top right side of fridge

  • How to cut watermelon

1. Take the big knife which located near the rice cooker

2. Take a watermelon and cut into half, wrap the other half with a cling wrap and keep in the fridge (if it’s a big watermelon)

3. Cut away the skin

4. Cut the watermelon into cubes around the size 5cm by 4cm

How to cut Apples and Pear for salad?
1. Take a square container and fill it with 1 tsp salt and water.

2. Wash the fruit and cut them into 1cm by 1cm cube.

3. Store it in the left side of the fridge together with the rest of salad ingredient

Where is the first aid box?
It can be found at the cabinet below the pressure cooker for soup.
Where are the takeway paper bags?
On top of the metal rack back of the shop
Things to film for SOP
  • bake granola
  • make hummus
  • make oatmeal
  • make iced latte
  • make tea from tea bag
  • make iced lemon tea
Franchise shop inventory
Shop basic equipments:

  1. Small freezer for frozen fruits and ice cream, acai
  2. Big freezer for storing salad ingredients, frozen fruits, banana bread, acai
  3. ordering kiosk
  4. computer
  5. big fridge to store salad ingredients
  6. juicer
  7. 2 blenders
  8. food processor
  9. rice cooker
  10. pressure cooker
  11. docket printer
  12. microwave
  13. induction cooker
  14. onsen egg cooker
  15. kettle
  16. cooking pot for soba, pasta and boiled eggs
  17. oven for granola and croutons
  18. chopping board x 3 (blender station, salad station, raw ingredient)
  19. plastic square tubs
  20. rectangular containers for chicken, duck, salmon
  21. big tubs for granola, croutons
  22. 5 knifes : salad, blender, toaster, raw ingredients, carton boxes
  23. hearty bowls
  24. drinking glass
  25. ice cream tubs for tamago, banana bread, sourdough

Coffee station:

  1. coffee machine
  2. coffee grinder
  3. tamper
  4. pitcher : small and big
  5. coffee cups and saucer
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