Chapter 4, "Menu and Ingredients," focuses on the essential knowledge of Fresh Green's offerings. Staff must be familiar with the various base ingredients like romaine, kale, and spinach to guide guests in their choices. The chapter also highlights the protein options, such as chicken, shrimp, and tofu, along with their portion sizes and nutritional content, which are key for upselling and meeting dietary needs. Additionally, understanding the range of dressings and toppings, including premium options like avocado, is crucial for making effective recommendations. This comprehensive knowledge ensures that staff can help guests create their ideal meal while maintaining Fresh Green’s quality standards.
You can also join this program via the mobile app. Go to the app