Page 41 - Cowch eBook - Staff Manual 2019

sampling

Cowch venues utilise sampling as a sales technique to engage
customers and to encourage them to dine. Sampling eliminates the
fear factor associated with walking into an unknown venue and must
be conducted in a way that makes guests feel welcome.

Sampling is NOT simply giving out free food. Sampling must be
conducted according to the following procedure to ensure it is an
effective exercise, each and every time. Remember: the goal is to have
the guest dine with us.

• Samples of Cowch’s unique and delicious product are to be carried
out, in a prime location at the front of the venue, no less than once
per service period per day.

• Only Farmers of the Sweet Revolution in a full, clean uniform, who
are enthusiastic and willing to make genuine guest connections, are
permitted to carry out sampling.

• Samples should be always be weather appropriate. For example, on
a hot day you might sample smoothies & quenchers, while cooler
times might call for sampling of churros.

• Team members offering samples must also offer cocktail napkins to
potential guests.

• Potential guests enjoying a sample must be told of our opening
times and encouraged to take a menu with them.

• Waffles, pancakes, crepes, and cakes are not permitted to be
sampled.

• All sampling including wastage, must be recorded in the checklist
system on Jolt.

Sampling Churros

• 8 sticks, each cut into 3 pieces

• Milk chocolate, white chocolate, and caramel shots to
accompany.

Sampling Smoothies and Quenchers

• Smoothie and Quencher samples are to be served in 60ml
takeaway shot cups and garnished as per the procedure of the
full size version

• Always served with a pink and white striped straw, cut into three
pieces.

PAGE | 41