MM Covid 19 Handbook

EFFICIENCIES 2.0
MATERIALS AND RESOURCES
STOCK
Food and Drink are our core
products and making sure we
are keeping them as accurate
as possible to spec and
minimising wastage will not
only ensure our guests are
receiving the products they
have ordered, but also
reducing any unneeded
waste.
• Keeping food portions
measure to spec.
• Keeping pouring on spirits
accurate.
• Pouring beers properly to
reduce any overpour.
• Using FIFO to ensure
products aren’t going out
of date.
• Accurately checking
deliveries.
• Preparing the right amount
of fruits, juices and purees
to minimise wastage.
• Repeating/ double
checking orders as per
steps of service.
REFUSE
Waste can be costly if not
managed correctly – this
means utilizing all our waste
tools to ensure we are not
only keeping in line with our
providers guidelines but are
reducing any additional costs
that could arise from poor
practices.
• Separating waste.
• Flattening all boxes.
• Recycling where possible.
DISCOUNTING
As a company we want to still
ensure our team are enjoying
privileges – in these times,
that won’t change but we
want to realign the policy to
get the best output for the
team that is fair but also
supports the business
through this difficult time..
• Policy change – 50% off for
your site only.
• 100% compliance to the MM
staff card process from
both user and recipient.
C O V I D - 1 9 H A N D B O O K M I S S I O N M A R S 2 0 2 0