Grind Brand Standards - Truck/Kiosk

Kerb appeal.

Neon Signs
On and all transformers working. Neon should be the agreed colour and not flickering.
A-Board
Cleaned and positioning facing oncoming traffic.
Each side should display different text - unless instructed otherwise by Grind.
Inserts to only ever be Grind approved and in line with current seasonal focusses.
Any wear & tear, and visible damage must be repaired.
Menu box
If your site has a menu box please ensure this is displaying the correct day-part specific menu and that this is lit with back lighting. Menu in the box should not be dog-eared or stained.
Menu box should have clean, clear glass and the box itself should be wiped clean and streak-free.
Menu boxes should all be brass unless agreed with Grind
Windows
Windows and glass doors to be clean & smear free
Any vinyls in the windows need to be to designed by Grind and should be stuck on correctly meaning these are level, at the correct height, bubble-free and not peeling up on the edges
Entryway & front door
Entrance swept clean of all debris, cigarette butts etc. This should be done ahead of opening and then throughout the day.
Any door mats should be clean, not stained, not curling up, and showing no visible signs of ware-and-tear. The colours of our door mats are black and brown but your specific colour will be agreed with Grind ahead of opening.
Store frontage
There needs to be no visible signs of ware-and-tear on the store front. Any building materials should be in good order with no flaking paint or visible dirt and dust
Outdoor planters
If your site has these you must ensure all debris is removed meaning no dead leaves, cigarette buts or rubbish. Live plants are healthy and cared for.
Planters should be clean and dust free.
Branded barriers/windbreakers
If your site has these they are brand approved, facing the right way up and the fabric/material has no visible signs of ware-and-tear.
These need to be secure and rust free.
Any stainless steel should be polished, dirt free and clear of any streaks.

Ambiance.

Lighting is appropriate for the time of day.
Music is the agreed Grind playlist based on the day period and the volume is turned up just above the level of normal conversation. (We encourage complaints around it being too loud)
There are no foul odours.
The Grind team are in the correct uniform - ensure team are following the uniform policy,
Are they wearing correct uniform (Grind T-shirt/Jumper) & Apron
Uniform is clean and presentable
Long hair tied up and back
Finger nails - clean and cut back
Neutral nail polish - No long nails (fake or natural)
Managers are dressed business casual.

Interior.

Table set up
Sugar pots filled to spec:
Hexcagonal glass jar
10x white, 10 brown sugar sticks, colour tag at the top
5x sweetner
Flower display: clean vase and organised foliage (site specific)
Candles should be out at the correct time of day and to Grind agreed crockery spec
Furniture
Chairs and banquets are clean and to the agreed Grind standard.
Tables are wiped clean, dry and not chipped or showing any visual signs of damage
No chewing gum present under the table.
If your site has agreed cushions these need to be clean and showing no visible signs of wear-and-tear
Retail shelves
These should be setup and displayed to the agreed Brand Standard specific to your site.
They should be clean and dust free.
Any POS must be Grind designed and should show no visible signs of wear-and-tear.
Agreed product list should always be available and on display.
Any current seasonal collaboration’s should be on display with the correct POS. Collaborations should not be run beyond the agreed date which will be shared with each collaboration.
Menus & Menu boards
These should be clean, correctly positioned & showing no visible signs of wear-and-tear.
The offering should be up to date with any seasonal products included and at the agreed price
Ice well / Grab and go fridge
This should be clean and organised with no visible signs of wear-and-tear.
They should be fully stocked with the agreed range.
POS should be clean, positioned correctly and showing no visible signs of wear-and-tear.
Fridges should be in good working order, specifically temperature and lighting.
Takeaway caddy
This should be the agreed caddy specific to your site.
Each caddy should hold regular & large hot coffee lids, regular and large iced lids, stirrers, both sugars, sweetener & straws.
A bin should be positioned near the caddy if this is not already built in
Surfaces & counters
These should be clean, clear, dry and dust free.
No blue roll, cleaning chemicals or cleaning equipment should be visible.
Wet floor signs
These need to be to the Grind pink spec as detailed in the agreed Marketing assets part of your franchise manual. You should not use the usual yellow or black safety sign.
These must be kept clean with all vinyls correctly applied and not lifting on the edges.
Toilets
Toilet rolls should never be stacked in a pyramid. This needs to be triple-ply toilet paper.
Any sanitary ware in the toilets should be to the agreed spec for your site.
The toilets should be clean and odour free.
Any soap dispensers are clean and streak free.
Mirrors should be streak & dust free.
Any walls should be clean and show no signs of wear-and-tear.
Plants and planters
If your site has these you must ensure all debris is removed meaning no dead leaves or rubbish. Live plants are healthy and cared for.
Planters should be clean and dust free.
Neon Signs
On and all transformers working. Neon should be the agreed colour and not flickering.
General cleanliness
Ledges, picture frames, window sills to be kept clean & dust free
All floors to be cleared of debris (this is a constant task)
All walls should be clean and paintwork showing no visible signs of wear-and-tear
Pastry cabinet
This should be made of glass and should be a cabinet not cloches.
The glass should be clean, dust free and clear of any streaks.
Correct displayed as per your agreed franchise product list.
Any POS must be Grind designed and should show no visible signs of wear-and-tear. Ensure the allergens on the POS is up to date and correct to your supply chain.

Service

Are names being taken and called for take away coffee orders.
Are guest being asked about the Grind app.
if the guest does have the Grind app are we asking for their rewards code.

Are the Grind team engaging with our guests in a way that is encouraging genuine hospitality using Grind’s “Hospitality, the Grind way”.

Are the Grind team being polite by using the basic pleasantries of “Hello, please, thank-you and goodbye”.

Always ensure the Grind team aren’t using words such as ladies, gentleman, sir, madam or any gender specific pro-nouns. We want to keep engagement casual, light-hearted and inclusive.

Product

Sitting in:
Ensure all coffee’s and other drinks are served in the correct cup and saucer.
A teaspoon is always provided.
The plating of the drinks is inline with Grind’s standards.
Latte art should be presented as per Grind spec and expectations.
Correct steps are being followed as per the “Hospitality, the Grind way” guide.
All seasonal drinks are presented as per Grind recipe spec.

Taking away:
Correct sized takeaway cup is being used.
All ice drinks are made into the correct Grind branded clear cup.
The guest is directed to where the take away lids, stirrers and straws are.