Operations - Jumpin Goat Drive Thru

Jumpin' Goat Operations Hub

Jumpin’ Goat Operations Hub

Everything BAHristas & BAHLeaders need to run the stand like a GOAT.

Opening Procedures Checklist

BAHLeader Name (required)

1. Entry & Security

Unlock the entry door
Close and lock the door behind you
Enter and turn off the security system

2. Point of Sale (POS) System

Turn on Left stand POS
Turn on Right stand POS
Turn on Kitchen Display System (KDS)
Clock in on Toast with your employee code
Inspect & clean KDS screen if dirty (spray towel, not screen)
Start Toast software on both POS stations
Open this checklist webpage on KDS screen

3. Opening Cash

Retrieve opening cash envelopes from safe
Count cash – $200 per drawer (verify)
Log into Toast with employee code
“No Sale” → “Making Change Drawer”
Insert Left drawer cash
Insert Right drawer cash
Place empty envelopes under coins
Wash hands and put on apron

4. Brew First Pot of Coffee

Set grinder to 13 Scoop 1⅓ cups whole beans Load beans into grinder (ensure bag is attached to catch grounds) Grind beans Place filter in basket on coffee brewer Pour grounds into filter Place pot under basket Brew for 2 minutes and 15 seconds

5. Mixing / Blender Area Setup

Retrieve clean spoons and strainer → place in mixing area Set up strainer station Place 2 blender pitchers Place 2 shaker bottles Clean spoon pitcher in place Dirty spoon pitcher in place

6. Soda Machine & Ice

Replace all soda nozzles Turn on soda machine Test every soda spout for proper flow Inspect ice in ice machine: no discolored ice, mold, or foreign objects If anything suspicious: remove affected ice + surrounding ice, dump it, notify BAHLeader/Manager If mold present: dump entire bin and notify BAHLeader/Manager Wipe down inside of ice machine if needed Fill soda machine bin with clean ice Clean and wipe top of ice machine (for ice scoop storage)

7. Espresso Machine Startup

Ensure that machine is clean (clean if not) Run water through group heads for 15 seconds Turn on grinder and PUQ press machine Insert portafilter filters into portafilter baskets Pull & tamp test shots on one side Verify shot time: 18–25 seconds (18 sec = perfect) If too fast → increase tamp pressure / adjust grind finer (small increments) Once set, repeat on other side

8. Syrups, Sauces & Toppings

Remove caps from all flavor syrups and sauces Check & refill sauces as needed Check & refill syrups as needed Whipped creams made/filled Cold foams made/filled Iceciatto mixes prepared Gummies, candies, shakers, and all toppings stocked

9. Vitamix Blender

Ensure pitcher is on base Turn power switch ON (left underside) – blue light should appear Quick test blend: left switch down, dial on 1 to start

10. Final Walk-Through

All stations stocked and clean Hand-washing sink stocked Aprons and towels ready BAHLeader aware of responsibilities: Happy customer interactions Monitor espresso shot times Track inside line pacing Quality check every drink before it leaves the window Assist team with drink making as needed

All items must be checked to submit.

Closing Procedures Checklist

BAHLeader Name

1. Cash Handling and POS Systems

Balance both POS terminals Run end-of-day sales reports and verify totals Count cash drawers and prepare deposits Secure cash in lockbox Log any discrepancies in the cash log Notify the manager if any discrepancy is unresolved Shut down POS systems (or set to energy-saving mode)

2. Customer Area and Drive-Thru Lanes

Clear trash, cups, or debris from both drive-thru lanes and surrounding areas Wipe down menu boards and POS screens with a damp cloth and approved sanitizer Pick up the exterior area near the stand to maintain a clean appearance Ensure open signs and menu boards are turned off

3. Equipment Cleaning and Maintenance

Espresso Machine
Clean steam wands with damp cloth & purge steam Empty and clean drip trays and portafilters Wipe down exterior surfaces
Ice Machine
Wipe down exterior surfaces Check for leaks or unusual noises
Pepsi 8-Head Fountain Soda Machine
Remove/clean nozzles & diffusers in warm soapy water → sanitize → reassemble Wipe down machine exterior and drip tray Check syrup levels by 3-bay sink → note low stock for reordering
Other Equipment
Clean blenders, grinders, and countertops with food-safe sanitizer Empty and clean coffee grinders; store brushes/tools dry & clean Wipe down & sanitize refrigeration units (exterior & door handles)

4. Cleaning and Sanitizing

Mop and sweep floors in prep areas, behind counters, and near drive-thru windows Sanitize all high-touch surfaces (door handles, countertops, prep stations) Empty all trash bins, replace liners, and take trash to designated pickup area Clean and sanitize sinks used for dishwashing or prep

5. Inventory and Restocking

Check Levels
Coffee beans Espresso beans Milks Syrups Sauces Gummies Candies Cups, lids, straws Soda CO₂ tank Whip cream CO₂ cartridges
Record shortages for morning reorder Rotate stock (first-in, first-out) in coolers and storage areas Note & dispose of any spoiled or expired items (e.g., milk, cream)

6. Security and Shutdown

Check that all refrigeration units are running below 40°F/4°C Lock all doors, windows, and drive-thru windows Set the alarm system (if applicable) Conduct a final walk-through to ensure no equipment is left on or areas overlooked

7. Preparation for Next Day

Restock cups and lids Refill all sauces and purées to full levels Leave a note for the opening shift with any critical updates (low stock, equipment issues) Empty espresso drain bucket from under the counter and replace

8. Final Walk-Thru

I confirm all closing tasks above are completed and checked off Record any issues or notes regarding equip, customers, staff, etc:

All items must be checked to submit.

Drive Thru Positions & Flow

Windows - Apprentice BAHristas & BAHristas

Greet customers within 5 seconds using branded script
Suggestive sell (upsell size, add shot, flavor, food if applicable)
Repeat order verbatim + total
Process payment quickly
Goal: Order input time < 30 seconds
Hand out drinks with carrier, straws, napkins
Thank customers and say “Have a jumpin’ day!”
Call out completed orders clearly
Left side window: Pull online ticket orders and hang up on order ticket holder

Espresso Shot Production - BAHleader

Pull shots in sequence – window first, then online orders
Communicate clearly with BAHristas on what is needed
Craft bevies exactly according to Mixology Guide
Shots must be used within 60–90 seconds of being pulled

Position 4 – The Jumper (peak hours)

Pulls order tickets
Restocks cups, lids, syrups, etc.
Expedites large or complicated orders
Jumps in wherever the line needs support

Every position owns speed, accuracy, and GOATED smilin energy!

Service Standards & Scripts

Greeting (5 seconds)

“Hi, welcome to Jumpin’ Goat! Would you like to try one of our seasonal bevies, or did you have something else in mind?”

Suggestive Selling Prompts

“Would you like to make that a Billy size for just $1 more?”
“Add an espresso shot for $1.25? It’ll add some jump to your cup!”
“We restocked our Jumpin Goat merch. Would you like a hoodie or t-shirt today?”

Order Confirmation

“I have a Billy-size iced Caramel Mach 4 with oat milk and a Billy-size hot Peppermint Bark Dark… anything else for you today?
Your total is $12.58.”

Window Hand Off

Rule: Do not hand drinks until the entire order is complete.

“Here’s your Billy-size iced Caramel Mach 4 with oat milk and your Billy-size hot Peppermint Bark Dark.
Here are your straws (and carrier if needed).
Have a jumpin’ day!”

Smile big!
Speak with energy!
Make every customer feel like they're our only customer!

Speed of Service Goals

Our Speed Targets

Greeting
≤ 5 seconds

Order to Payment at Window
≤ 30 seconds

Order Out The Window
≤ 3 minutes

Every second counts.
We move fast so our customers can get their jump on!

Bevie Standards

Espresso

Extraction: 18–25 seconds
Dose: 15 grams ground espresso
Yield: 2 × 1 oz shots (double ristretto-style)

Milk Steaming

Temperature: 140–155°F
Microfoam Aeration:
3–5 seconds BAHlatte
10–14 seconds Capicornuccino

Brewed Coffee

Grind size: 1.5 – 2.5 mm
Dose: 150 grams ground coffee
Water: 102 oz into airpot
Brew time: 2:15
Brew fresh every 2 hours min

Cold Brew Coffee

12 quarts ice + 20 quarts water + 5 lbs ground coffee
Steep time: 20 hours

Iced Bevies

Fill cup with ice to the top (no skimping!)

Cash Handling & Security

Cash Drawer

$200 in each register drawer to start

Credit Card Tips

Stand Manager verifies ALL credit card tips at shift change
Tips are counted and signed off before anyone clocks out

BAHLeader Shift Change

Outgoing BAHLeader → Incoming BAHLeader (15-minute overlap)

Both leaders meet face-to-face at the stand — no text hand-offs

Current Sales & Labor – Review Toast dashboard: sales so far, labor %, tickets per labor hour
Cash Drawers – Both drawers counted to $200, excess dropped & logged
Credit Card Tips – Stand Manager verifies & signs off on tips before outgoing leader leaves
Inventory Notes – Low stock, anything running out tonight/tomorrow morning
Equipment Status – Grinder setting, espresso shot times today, any machine issues or maintenance needed
Cleaning Status – What’s already done, what still needs to be finished before close
Staff Performance – Who’s killing it, anyone who needs coaching
Customer Notes – Any complaints, regulars who came in, big mobile orders on deck
Tasks Delegated – What the outgoing leader has assigned to the closing team

Final Hand-Off Steps

Outgoing leader walks the stand with incoming leader (2-minute lap)
Both leaders sign the BAHLeader Shift Change Log in Toast
Outgoing leader clocks out only AFTER incoming leader says “I’ve got it from here”

No hand off = No clock out.
We protect the stand, the money, and the team ... very single shift.

Emergency & Safety Procedures

Stay Calm
Follow These Steps

FIRE

Press the red fire alarm button on securty keypad
Evacuate immediately through nearest safe exit
Close (do NOT lock) doors behind you to contain fire
Move everyone to the far corner of the parking lot
Call 911 from safe location → give exact address
Do NOT re-enter for any reason

MEDICAL EMERGENCY

Have someone call 911 immediately
Retrieve red First-Aid/AED kit from bathroom
Only trained personnel perform CPR or use AED
Clear space around the person
Stay with the person until paramedics arrive

ROBBERY / ARMED THREAT

Stay calm – give them what they want
Do NOT argue or resist – money is replaceable, you are not
Comply quickly: open drawer, give cash, safe if demanded
Notice how the person looks so as to describe later
When they leave: LOCK doors immediately
Call 911
Do NOT touch anything they touched

SEVERE WEATHER

Monitor phone weather alerts & local news
Clear all walkways of snow and ice
Stand Manager or owners will make the call to close due to severe weather

BAHLeader notifies Stand Manager & owners of any emergency or safety issues ASAP