Restaurant operational hours:
Monday to Thursday 8:00AM-11:00PM
Friday to Sunday 8:00AM-11:00PM
Main doors must be open during operating hours.
During operating hours employees have to be able to provide service to our guests.
Restaurant operates seven days a week.

Procedure:
- Once arrive to the work morning shift has to make sure that the restaurant main door is open and accessible for the upcoming guests.
- Main door key must be kept at the cashier desk inside cash register all the time from opening untill closing.
- Restaurant needs to be set up and fully operational at all the time from opening till closing.
- Manager on duty must check door locks before leaving and ensure safety of the outlet.
- If there are any changes off operation hours timings, same needs to be preapproved direct by operation manager.

Answering phone calls:
Always be mindful and respectful while talking on the phone. It is best to use only formal language.
Phone calls must be answered, and team members have to provide assistance.
Communication between departments should be present if needed.

Procedure:
- Answer the phone call within three rings, greet the caller warmly and introduce yourself.
- Personal calls are NOT ALLOWED.
- Smile while speaking. A smile can be heard in your voice and makes the caller more relaxed.
- Speak clearly to avoid repeating information.
- Make the caller feel welcome and ensure their queries are answered.
- Ask for permission before putting the call on hold. "May I put your call on hold for a while?"
- Always ask questions and take notes.
- End the call by wishing the guest a great day ahead or a great weekend.

Working Hours & Break Time:
The working hours and break time should be followed by all employees to ensure smooth operations.

Policy:
- Employees are required to adhere to the designated working hours.
- Break time should be taken as scheduled.
- Employees must inform their supervisors if they need to deviate from the standard working hours or break time.
- Any changes to the working hours or break time should be approved by the supervisor.

Procedure:
- Refer to the employee schedule or consult with the supervisor for the assigned working hours.
- Take breaks as scheduled and return to work on time.
- Notify the supervisor in advance if there is a need for adjustments to the working hours or break time.

Daily Briefing (Pre Shift):
A daily briefing should be conducted before each shift to ensure that employees are informed about important updates and tasks.

Policy:
- Daily briefings are mandatory for all employees.
- The briefing should cover any changes in procedures, special events, or promotions.
- Employees should actively participate in the briefing and ask questions if needed.

Procedure:
- Gather all employees in a designated area before the start of each shift.
- Provide an overview of the day's tasks, events, and any changes to procedures.
- Allow time for employees to ask questions or seek clarification.
- Ensure that all employees are attentive and engaged during the briefing.

Takeaway Dispatching:
To ensure guest satisfaction, food or drinks must be safe during transport.
Approved packaging standards must be followed.
We need to ensure that food or beverages are dispatched in a timely manner and orders arrive at the destination in good condition.


Policy:
- Follow the takeaway packaging standards (Packaging Standard Manual).
- Check that the packaging is clean and in good shape.
- Keep cold and hot items separate while packing the order.
- Always use a paper cup tray for takeaway drinks.
- Always use the correct packaging.
- Report any packaging issues, guest complaints, or other quality concerns to your line manager.
- Always double-check guest comments, if any, and the content of the dispatched order to confirm that all ordered items are included.

Welcoming Guests to the Restaurant:
Guests must always be acknowledged, recognized, and welcomed as soon as they enter the Restaurant.
Positive body language should always be used – eye contact, friendly smile, and standing up straight (no leaning).
Acknowledge the guests' special occasions, e.g., birthday.

Policy:
All guests should receive a warm and friendly welcome.
Guests must be welcomed and assisted as soon as they enter the outlet.
Ensure guest satisfaction is maximized and they are seated at the assigned table.

Procedure:
- Welcome the guests in a polite and friendly manner, with a smile and clear greeting.
- Start with an appropriate greeting for the time, e.g., "Good Morning/Afternoon/Evening".
- Inquire about table preference and guide guests to assigned table with open palms.
- Offer coffee or water, present menu QR code, and offer assistance with ordering.

Taking of Orders:
Be aware of the availability of items during your shift to avoid miscommunication and guest disappointment.
Make sure that the kitchen or bar team receive clear and correct orders from you as requested by the guest.
Orders must be punched in the system with comments if any.
The waiter repeats the guest's orders in full before departing.
All orders should contain the table number, number of covers, and server name.

Procedure:
- Have a pen and note or ordering tablet always ready while taking the order.
- Approach the table with a smile and inquire if the guests are prepared to place their order.
- Assist the guests in menu selection of food and beverages.
- Make suggestions to complement the guests' meals.
- Inquire if guests would prefer to have drinks to start with or all together with the food?
- Repeat the order back and clarify all special requests.
- Inform the guests of the expected waiting time for their order and process it through the POS (Point of Sale) system.

Service of Water and Drinks:
While serving water, the concept and menu must be explained to all tables.
All drinks coming from the bar must be carried on a tray, except water.

Policy:
- Soda bottles must be opened at the bar and poured at the table.
- Provide glasses before serving water bottles to the table. The bottle of water must be left on the table.
- Water and other drinks should be served on the right of each customer, ladies first.
- Try to serve drinks in the best way not to disturb guests.

Procedure:
- Order must be taken within 2 minutes after the guest is seated.
- Note down any order with the position number of the guest.
- Open a table in the POS (Point of Sale) system with a precise number of covers.
- Mention all necessary details (allergies, comments, etc.).
- Place the beverage order in the POS with the position number under each drink.

Tea Table Service:
Tea table service should be provided to guests following the established standards.

Policy:
- Tea table service should be available to guests upon request.
- The service should be performed with care and attention to detail.
- Tea should be served in appropriate teaware.
- Accompaniments such as sugar, milk, and lemon should be provided as requested.

Procedure:
- Upon receiving a request for tea, promptly prepare the necessary teaware and ingredients.
- Present the tea to the guest with proper etiquette and in a courteous manner.
- Offer assistance with any additional requests or inquiries related to the tea service.

Discount, Voids & Promotions:
- The finance department sets approved discounts in advance in the POS system.
- Proper supporting documentation must be provided to justify financial revenue loss.
- Include discounted amounts in daily reports.

Policy:
- Discounts should be applied only to eligible items.
- Promotional items must be set up and clearly marked on the menu.
- All promotional pricing must be entered correctly into the POS system.

Procedure:
- Before providing a discount, check if the guest is eligible (company employee, loyalty program member, etc.).
- Ensure that the proper discount percentage is applied in the POS system.
- If a discount is authorized outside the standard policy, seek supervisor approval.
- For promotional items, make sure they are correctly set up in the POS system and the menu.
- Keep track of voided items and report them as required.

Policy:
- Service recovery should be handled promptly and effectively to resolve guest complaints.
- The goal is to turn a negative experience into a positive one and retain the guest's loyalty.
- Employees should have the authority to make decisions and offer appropriate compensation within their level of authority.

Procedure:
- Actively listen to the guest's complaint or concern and empathize with their situation.
- Apologize for the inconvenience caused and assure the guest that their feedback is valuable.
- Offer a solution or compensation that is appropriate for the situation and within your authority.
- If necessary, involve a supervisor or manager to resolve more complex issues.
- Document the incident and the steps taken to resolve it for future reference and improvement.

Policy:
- Food delays should be communicated to the guest as soon as possible.
- The kitchen team should prioritize and expedite delayed orders.
- Compensation or alternative solutions may be offered to guests for significant delays.

Procedure:
- If you become aware of a food delay, inform the kitchen team immediately.
- Communicate with the guest about the delay, apologize for the inconvenience, and provide an estimated time for the order to be ready.
- Offer options to the guest, such as suggesting alternative menu items or providing complimentary appetizers or drinks.
- Regularly check on the progress of the delayed order and keep the guest informed.
- Once the order is ready, ensure it is delivered promptly and check with the guest toensure their satisfaction.

Product Knowledge:

KNOW THE PRODUCT
- Price, market, the origin of the product, and even a short story behind the product.
- If the product is a food item, know the main ingredients and cooking technique to describe when suggesting it.
- Know what the Chefs' specialties are.

DON’T BE PUSHY
- If the guest is reluctant about your suggestion at any stage of the sales pitch, it is time for you to forget the rise and take the order.

USE PHRASES WITH IMPACT
- There are specific ways and certain things that can be said to persuade the customer to buy the product you are trying to sell.
- Phrases like "May I suggest?", "Would you care for?", "I can recommend," and "Perhaps you would like to try?" can be effective.

- Food Quality is an essential part of the business.
- Each of the teams should take care of the quality and consistency of the products and services.

Policy:
- Chefs must check each dish's taste, quality and recipes, including sauce, marination, and freshness of the ingredients.
- The bar team with FOH Managers must be sure all drinks are made by one recipe and the following standard.
- Every team member must wear a hair net before entering the kitchen to avoid hair falling.
- All products must be served as per the standards, within the time required by the recipe SOP.

Procedure:
- Every dish and drink must be double-checked before being served to the guest.
- Dishes are prepared per company standards, following all special requests if any.
- All dishes are at the right temperature for service and all side dishes and sauces are ready.
- The plates don't have any fingerprints, sauce stains, and are clean for service.
- With all cold drinks, a straw must be served in the cover for hygienic reasons.
- Correct glassware must be used and the beverage must be garnished following the recipe standard.

Guest Farewell:
- Bid farewell with a friendly smile, a wave, a nod of the head, and eye contact.
- If the guest is about to leave without settling the bill, inform the supervisor and your manager.

Policy:
- All guests should receive a warm and friendly farewell from the Bros Restaurant Team members.
- Ensure guest satisfaction is maximized.
- Always keep in mind that your manners represent you as well as your company.

Procedure:
- When the guest has paid the bill and is prepared to leave the restaurant, the waiter/waitress should stand nearby.
- Check if the guest has taken all their belongings and discreetly attract the attention of the guest to the forgotten item.
- Escort all guests out from Bros Restaurant after their dining experience.
- Thank the guests for coming and politely ask if they were happy with everything and had any feedback.
- Thank the guest politely for coming and bid the guest farewell with "We hope to see you soon again."
- Use eye contact and a warm smile continuously.

- Ashtray must be clean all the time. Pay close attention to smoking tables.
- The table must be clean as well from the ash, and ashtrays must be frequently replaced.

Policy:
- Section holder & runner must control the cleanliness of the ashtray on the table.
- At the end of the shift, the team must wash all ashtrays and do an inventory count.

Procedure:
- The team should change ashtrays if they contain 2 cigarette butts or if they are stuffed, by following these instructions:
- Bring a clean ashtray to the table and invert it, open side down.
- Place the clean inverted ashtray on top of the used ashtray and politely ask the customer to remove their cigarette.
FOH team members should not remove the cigarette themselves!
- Lift both ashtrays together and remove the used ashtray. Place the clean ashtray right side up in the same position.
- Pay close attention to smoking tables and frequently replace ashtrays.

- Never let guests sit on a table that is not 100% clean.
- Kindly ask guests to wait for one minute until the waiter prepares their table.

Policy:
- The team member must always apply the cleaning of the table.
- After each dish, clean the table from extra plates, marks, tissues, or crumbs.
- For the table surface, the team member must use the correct cleaning chemicals.

Procedure:
- When the guest arrives, they must be seated at an already cleaned table.
- The team member must clean the table from crumbs and any drops after each food course and during the entire service.
- All empty plates, saucers, and glassware must be removed from the table immediately during the guest's visit.
- After the guest leaves the table, adjust the chairs and ensure the table is clean and available for the next potential guest immediately.
- Pay attention to table legs, the floor under the table, and chairs during cleaning.
- Use a spray surface sanitizer and tissue towel for cleaning.
- Schedule a minimum weekly deep cleaning of all tables and chairs.

- Keep focus while doing the checkout (make sure that payment amount and the change is correct correct).
- Thank the guest when you return the change and pass the receipt. Invite guest to revisit the restaurant.

Policy:
- All eligible transactions, including inventory items, services, and food wastages, must be recorded in the POS.
- Cash receipts/handling operations will require daily supervision and review.
- The leader or supervisor must approve voids or reversals at the time of the occurrence.
- The cashier must review the document explanation of shortage by the supervisor.
- If the guest leaves without settling the bills, then inform the Supervisor or Manager.

Procedure:
- Print the guest check from the POS machine.
- Place the check in the bill folder.
- Present the bill to the guest/host.
- Approach and ask if they are planning to pay by cash or card.

Settlement by Cash:
- Accept foreign currency in an advanced check at a rate of currency such as €, £, $, and confirm with the manager.
- Present correct change in the folder along with the bill receipt and don't claim the tip (if any) until the guest leaves the restaurant.
- If the guest leaves while you are settling the bill, then the change is team tip.
Settlement by Credit Card (On all checks, ID or verification codes must be mentioned!):
- Go to the payment option and enter the correct bill amount in the CC machine. Swipe/type Card or Phone on the CC machine.
- Verify the amount entered with the amount on the bill. Confirm the settlement.
- Take a printout and get a signature on the merchant copy (if required) from the guest along with the check copy.
- Return the payment card along with the guest's copy of the payment slip.
- If the guest adds a tip on the Credit card slip, adjust the same on the CC machine and take a new printout.
- If the card is declined/expired politely request another form of payment.
Settlement against Coupons, vouchers, and Gift certificates:
- Carefully examine the coupon to determine its validity, expiration status, and the charges it covers.
Do not give any cash as change for gift certificates and coupons!
- If the coupon amount does not cover the total food bill, then collect the balance amount by another payment method.
- Keep the coupons safely in the cash box/folder. Treat them like cash.

By suggesting additional items or upgrades, you can enhance the guest experience and increase revenue.

Policy:
- All team members must be trained in upselling techniques.
- Upselling should be done in a friendly and non-pushy manner.

Procedure:
- Familiarize yourself with the menu and know the items that can be upsold.
- Listen to the guest's order and look for opportunities to suggest additional items or upgrades.
- Use descriptive language to highlight the benefits and features of the upsell items.
- Be attentive to the guest's preferences and tailor your suggestions accordingly.
- Offer upsells at appropriate times, such as during the ordering process or when the guest is considering additional items.
- Always be respectful of the guest's choices and never pressure them into purchasing upsell items.
- Remember to communicate the upsell options clearly and accurately to the kitchen or bar staff.
- Monitor and track upselling performance to identify areas for improvement.

Training records:
- Training should strive to be simple and clear for trainees to enhance their learning experience.
- Best practice is to do training prescheduled and while the restaurant is not busy.
- Trainers must maintain training records for future progress reference.

Policy:
- All training materials must be stored in company organised storage and are considered as strictly confidential.
- Any misuse of company property will lead to legal case.
- Training records must be kept secured and access must be provided only to the approved users.

Policy:
- Make sure the guest is present so the food does not get cold and announce the dish name while serving.
- Starters must be served at an appropriate temperature and within the prep time required as per the recipe SOP.
- Make sure that all comments are followed and the presentation is as per our menu before serving the dish.

Procedure:
- Make sure to know the position number of each dish before leaving the kitchen.
- Always ensure that there is sufficient space on the table to accommodate the starters.
- Cross off the items that arrived on the table on the service tablet.
- Check if the items brought are correct and ensure that all of them arrived on the table.
- Inform the duty manager of any delay after 10-15 minutes or if wrong items are brought to the table.
- If there are any negative comments from the guests, inform the manager immediately.
- Clear plates as guests finish them, ensuring that no empty plates are left on the table.
- Never clear the sharing plates (plates in front of the guests) before everyone finishes.
- Check on all plates that are still full or not finished and gather feedback from the guests.

Main course service:
- Main courses must be served by a food runner and/or a waiter and the dish name must be announced while serving.
- Always ensure that there is sufficient space on the table to accommodate the main courses.
- The timing for the main course to come out of the kitchen may vary depending on the traffic of orders!

Policy:
- Main course preparation timing should not exceed more than 30 minutes.
- Follow guest comments or allergy requests.
- Inform the guest about the approximate time required for the main dish to be served.

Procedures:
- Consider dish preparation, table speed, and hostess deadline when determining the right firing timing.
- Main courses must be on the table within 5-10 minutes after the starters are finished.
- Check with the manager if the main courses are still not on the table 15-20 minutes after firing the table.

- Ask the guest if they need any assistance with the menu and make sure to understand if they want to share or prefer individual dessert.
- Ensure that the correct cutlery required is provided before serving the dessert.

Proceduree:
- In the case of individual plates, note down the position number of desserts.
- Check with the manager for guest's special requests before confirming accommodation.
- Provide information on dessert preparation, serving timing, and any dish particularities (e.g., nuts, dairy, etc.).
- Offer dessert and coffee to guests who have finished their lunch/dinner and clearly repeat the order to ensure accuracy.
- Remove the menus after the order is made and place them straight back in the station.
- Check for any special requests such as birthdays or anniversaries.
Mise en place dessert and coffee:
- Dessert mise en place must be done directly after punching the order.
- Dessert Fork & spoon (Fork & spoon on the right – Dessert plate if sharing).
- Only spoon for ice cream and sorbet – Dessert plates if sharing.
- Sugar must be put directly on the table if teas/coffees are ordered.

Verify the bill with the section's waiter, ensuring accurate order entries and readiness for guest presentation.

Policy:
- Fold the bill up to the line.
- The bill must be presented in the bill folder and given to the host of the table.
- Only the host of the booking (check with reception) can give the credit card during the dinner to pay the bill.
- Only the host of the table can decide whether they or another guest will pay.
Procedure for cash payment:
- Hand over the bill and cash to your manager in charge or cashier.
- Wait for change if needed and bring it back to the table in a folder with the bill.
- If cash tip, hand it to the cashier, supervisor, or manager in charge.
Procedure for payment by card:
- Bring the credit card machine to the table, enter the correct payment amount and swipe/insert the card.
- The receipt needs to be signed, and if necessary, provide a pen for the guest to sign.
- Return the bill and receipt in the folder to the guest, noting the table number on each slip and handing them to the cashier.

- Dairy, Gluten, Eggs intolerance
- Peanuts, Tree Nuts, Shellfish, Fish, Sesame allergy

Policy:
- Ensure guest allergen requests are taken seriously.
- Must confirm with the manager on the allergens that food contains.
- All allergen-related comments must be recorded in the POS system and not informed verbally only.

Procedures:
- When taking the order, always ask the guest if they have any special dietary needs.
- If the answer is yes, mark the guest's allergy/intolerance comment in the POS system.
- Always inform the manager on duty and your food runner to be aware.
- Have a solid menu knowledge when taking guest orders.
- If unsure about a dish or beverage, seek assistance and confirmation from the head chef or restaurant manager.
- When collecting food from the pass, double-check with the chef on any special requests and ensure the dish is safe for serving.

Procedures:
- Always inform the chef and food runner about any allergies or intolerances related to specific ingredients.
- Properly communicate the guest's allergen requirements to the kitchen staff and ensure they understand the severity and importance.
- Ensure that all allergen-related comments are accurately recorded in the POS system, indicating the specific ingredients to avoid.
- Regularly communicate with the manager on duty to keep them informed about guest allergens and any updates or changes.
- Continuously monitor and reconfirm any changes in the guest's allergen requirements throughout their dining experience.

- Check the guest's table upon departure, and if any belongings are found, promptly excuse yourself and return them to the guests.
- All guest belongings are their personal property, and no one can appropriate them.

Policy:
- All lost & found items must be handed over to the cashier and logged with the time and date.
- If the guest had a booking, the manager on duty must be contacted for item collection.
- If the guest does not collect their items within a 24-hour time frame, the items must be handed over to the mall management.
- Any misuse of guest belongings will result in immediate action and may lead to termination.

Procedures:
- Immediately report any found items to your duty manager and hand over the found item to the cashier.
- If direct contact with the guest is possible, the manager should inform them about the found item.
- The manager must inform the FOH team about the guest's visit, time, description, and table no. through WhatsApp and daily briefing.
- If the guest cannot be reached, the item must be handed over to mall security within 24 hours.

Triple Chocolate Milkshake
Prep Time - 5 min

Ingredients
Dark Chocolate (30g), Chocolate Ice Cream (120g), Rama Cream (25ml), Long life milk (150ml),
Whipping Cream 70ml, Chocolate Sprinkles (3g), Ice (4 ice cubes)

Procedure
In blender add milk, Rama cream, dark chocolate then blends until all ingredients properly mixed.
Once is blended add Ice and Ice Cream then blend again.
Pour in milkshake glass and top up with whipping cream and decorate with sprinkles and chocolate bear.

Strawberry Milkshake
Prep Time - 5 min

Ingredients
Strawberry Ice Cream (120g), Strawberry Puree Monin (40ml), Fresh Strawberry (30g), Milk Long Life (150ml),
Rama Cream (25ml), Whipping Cream (70ml), Ice (4 cubes)

Procedure
Add Milk, Ice Cream, Puree Strawberry, Ice cubes and Rama Cream in blender and blend for 15-20 seconds.
Pour in milkshake glass and top with whipping cream and decorate with one piece of fresh strawberry.

Vanilla Milkshake
Prep Time - 5 min

Ingredients
Vanilla Ice Cream (120g), Vanilla Syrup Monin (40ml), Milk Long Life (150ml), Rama Cream (25ml),
Whipping Cream (70ml), Ice (4 cubes)

Procedure
Add Milk, Ice Cream, Vanilla Syrup, Ice and Rama Cream in blender and blend for 15-20 seconds.
Pour in milkshake glass and top with whipping cream.

Caramel Vanilla Milkshake
Prep Time - 5 min

Ingredients
Vanilla Ice Cream (120g), Syrup Caramel Monin (40ml), Milk Long Life (150ml), Rama Cream (25ml),
Whipping Cream (70ml), Caramel Sauce (20ml), Ice (4 cubes)

Procedure
Add Milk, Ice Cream, Vanilla, Caramel Syrup, Ice cubes and Rama Cream in blender and blend for 15-20 seconds.
Pour in milkshake glass and top with whipping cream and decorate with Caramel Sauce on top.

Virgin Pina Colada
Prep Time - 5 min

Ingredients
Fresh Pineapple approximately 500g (150ml Juice), Coconut Pure Monin (50ml), Ice (4-5 cubes)

Procedure
Clean pineapple and juice it to get 150ml of pineapple juice.
Add juice to blender then Coconut puree and Ice, then blend for 15-20 seconds.
Pour in mocktail glass and garnish with 1/8 of pineapple and leaves.

Passion Boom
Prep Time - 5 min

Ingredients
Fresh Orange Juice (200ml), Passion Fruit Puree (50ml), Fresh Passion fruit (40g), Lemon Juice (10ml), Ice (6-7 cubes)

Procedure
Add Ice and all ingredients into the shaker (keep half of fresh passion fruit for garnish).
Shake well and pour into a highball glass.
Garnish with half of fresh passion fruit.

Passion Fruit Mojito
Prep Time - 5 min

Ingredients
Fresh Mint Leaves (6g), Fresh Lime (60g), Passion Fruit Puree (50ml), Fresh Passion Fruit (40g), Soda Water, Crushed Ice

Procedure
In a highball glass, add mint leaves, lime slices, and muddle them.
Add half of passion fruit, passion fruit puree, and crushed ice.
Add soda water and stir it roughly.
Top up with soda and garnish with half of fresh passion fruit and mint leaves.

Strawberry Mojito
Prep Time - 5 min

Ingredients
Fresh Mint Leaves (6g), Fresh Lime (60g), Strawberry Fruit Puree (50ml), Fresh Strawberry (30g), Soda Water, Crushed Ice

Procedure
In a highball glass, add mint leaves, lime slices, and muddle them.
Add fresh strawberry, strawberry puree, and crushed ice.
Add soda water and stir it roughly.
Top up with soda and garnish with mint leaves.

Blue Shoe Mojito
Prep Time - 5 min

Ingredients
Fresh Mint Leaves (6g), Fresh Lime (60g), Blueberries (15g), Blue Curacao Syrup (50ml), Soda Water, Crushed Ice

Procedure
In a highball glass, add mint leaves, lime slices, and muddle them.
Add blueberries, blue curacao, and crushed ice.
Add soda water and stir it roughly.
Top up with soda and garnish with mint leaves and two blueberries.

Classic Mojito
Prep Time - 5 min

Ingredients
Fresh Mint Leaves (10g), Fresh Lime (60g), Sugar Syrup (30ml), Soda Water, Crushed Ice

Procedure
In a highball glass, add mint leaves, lime slices, and muddle them.
Add sugar syrup and crushed ice.
Add soda water and stir it roughly.
Top up with soda and garnish with mint leaves.

Mixed Berries Mojito
Prep Time - 5 min

Ingredients
Fresh Mint Leaves (6g), Fresh Lime (60g), Mixed Berries Puree (50ml), Fresh Strawberry (30g), Fresh Raspberry (4g),
Blackberries (8g), Blueberries (3g), Soda Water, Crushed Ice

Procedure
In a highball glass, add mint leaves, lime slices, and muddle them.
Add mixed fruits syrup and crushed ice.
Add soda water and stir it roughly.
Top up with soda and garnish with fruits and mint leaves.

Strawberry Smoothie
Prep Time - 3 min

Ingredients
Strawberry Boiron puree (130g), Fresh Strawberry (30g), Sugar Syrup (40ml), Ice (4-5 cubes)

Procedure
In a blender, add all ingredients.
Blend for 15-20 seconds and pour into a highball glass.
Garnish with fresh strawberry.

Mango Smoothie
Prep Time - 3 min

Ingredients
Mango Boiron puree (130g), Sugar Syrup (40ml), Ice (4-5 cubes)

Procedure
In a blender, add all ingredients.
Blend for 15-20 seconds and pour into a highball glass.

Avocado Smoothie
Prep Time - 3 min

Ingredients
Fresh Clean Avocado (75g), Rama Cream (50ml), Honey (40ml), Long Life Milk (100ml),
Vanilla Ice Cream (120g), Ice (4-5 cubes), Blueberry (6g)

Procedure
Clean avocado from seed and skin, then add into blender with other ingredients.
Blend for 15-20 seconds and pour into a highball glass.
Garnish with 2 pieces of fresh blueberry.

Super Berry Punch Smoothie
Prep Time - 3 min

Ingredients
Orange Juice (200ml), Fresh Strawberry (30g), Blueberry (9g), Raspberry (8g), Blackberry (8g),
Ice (4-5 cubes)

Procedure
Add all ingredients in a blender.
Blend for 15-20 seconds and pour into a highball glass.
Garnish with half slice of fresh orange.

Caramel Frappe
Prep Time - 3 min

Ingredients
Shot of Espresso, Rama Cream (40ml), Caramel Syrup (40ml), Long Life Milk (150ml),
Whipping Cream (70ml), Caramel Sauce (15ml), Ice (4-5 cubes)

Procedure
Add Rama Cream, Caramel Syrup, Milk, and Ice in a blender.
Blend for 15-20 seconds and pour into a mule glass.
Add whipping cream on top and drizzle caramel sauce over it.

Oreo Frappe
Prep Time - 3 min

Ingredients
Oreo Cookies (4pcs), Rama Cream (40ml), Oreo Ice Cream (120g), Long Life Milk (200ml),
Whipping Cream (70ml), Chocolate Bear (1pc), Ice (4-5 cubes)

Procedure
Add Rama Cream, Oreo Ice Cream, Oreo Cookies, Milk, and Ice in a blender.
Blend for 15-20 seconds and pour into a mule glass.
Top with whipping cream and garnish with one Chocolate Bear and half of a cookie.