Introduction
Thawing levels should be reviewed throughout the day by the manager on
shift. You should have a thawing build to list available to you. This should be
reviewed against the following:
• Sales vs forecast, last week and last year
• Sales trend of the week
• Waste levels
• Current prep levels
• Current thawing levels
• Current promotions
It is critical to adjust thawing levels as needed. This will help us to have
a greater control of food costs and make sure we deliver C.H.A.M.P.S to
every customer. The Daily Operations Checklist, together with your product
forecast, will guide you to check thawing levels for the next 3 days trade.
No ambient or emergency thawing is allowed, with the exception of string
cheese, which has a specific emergency thawing procedure. It is therefore
crucial to make sure that there is enough thawed ingredients available to
prepare for the following day.
It is also critical that all thawed ingredients are stored to standard, to maintain
the correct shelf life of the products. All products must be correctly labelled
using a made, ready, discard (MRD) label, this will make it clear to the
rest of the team when the product is ready to use and when it needs to be
discarded.