- Extensive Employee Manual -

The information here will be reflected on the CoCo Specialist tests and performance evaluations.

Employee Dress Code

Hair
  • Hair should be kept slicked back and out of the face. For men, hair should not be kept longer than the shoulders. Alternatively, you can use hairpins, hair ties, or bun nets (see illustration) to keep it in place.
  • Regularly wash your hair, keep your hairstyle neat, and ensure there are no dandruff or bedhead issues.
  • Shave facial hair clean and pay attention to nose hair to maintain cleanliness.
  • Hair should be kept slicked back and out of the face. For men, hair should not be kept longer than the shoulders. Alternatively, you can use hairpins, hair ties, or bun nets (see illustration) to keep it in place.
  • Regularly wash your hair, keep your hairstyle neat, and ensure there are no dandruff or bedhead issues.
  • Shave facial hair clean and pay attention to nose hair to maintain cleanliness.
Uniform
  • Uniforms should be washed every time and worn clean without wrinkles, stains, or discoloration.
  • Be mindful that the scent of fabric softener or perfume products does not remain too strong.
  • Ensure that the pants are properly hemmed; wearing pants with sagging hems is unsightly and not allowed.
  • Wearing sagging or low-rise pants is prohibited. If necessary, wear a belt (beltless is acceptable).
  • Women are allowed to wear yoga pants or leggings, but ankles should not be showing. Employees can wear longer socks to cover the opening.
  • Wear socks that are not flashy or overly conspicuous.
  • Uniforms should be washed every time and worn clean without wrinkles, stains, or discoloration.
  • Be mindful that the scent of fabric softener or perfume products does not remain too strong.
  • Ensure that the pants are properly hemmed; wearing pants with sagging hems is unsightly and not allowed.
  • Wearing sagging or low-rise pants is prohibited. If necessary, wear a belt (beltless is acceptable).
  • Women are allowed to wear yoga pants or leggings, but ankles should not be showing. Employees can wear longer socks to cover the opening.
  • Wear socks that are not flashy or overly conspicuous.
Shoes
  • Shoes must be all black, including the soles. Small logos that are not black are permitted.
  • If there are unavoidable circumstances that require wearing shoes other than those designated by the head office, consult with the responsible SV (Supervisor) beforehand.
  • Shoes must be all black, including the soles. Small logos that are not black are permitted.
  • If there are unavoidable circumstances that require wearing shoes other than those designated by the head office, consult with the responsible SV (Supervisor) beforehand.
Accessories
  • Watches and bracelets are not allowed.
  • Earrings are permitted as long as they are studs. Excessive piercings are not allowed, and septum piercings are not allowed.
  • One ring is allowed as long as it is simple and not bulky.
  • Headbands and scrunchies are allowed, as long as they are a dark color.
  • Tattoos are allowed except for on the face and neck. Inappropriate tattoos must be hidden using a tattoo sleeve or sticker.
  • Watches and bracelets are not allowed.
  • Earrings are permitted as long as they are studs. Excessive piercings are not allowed, and septum piercings are not allowed.
  • One ring is allowed as long as it is simple and not bulky.
  • Headbands and scrunchies are allowed, as long as they are a dark color.
  • Tattoos are allowed except for on the face and neck. Inappropriate tattoos must be hidden using a tattoo sleeve or sticker.
Innerwear
  • When wearing a long-sleeved shirt, ensure that it fits snugly against the skin, and only allow sleeve cuffs that reach the wrist.
  • The color should be a dark color.
  • The innerwear should be simple and thin; no hoodies or heavy jackets.
  • When wearing a long-sleeved shirt, ensure that it fits snugly against the skin, and only allow sleeve cuffs that reach the wrist.
  • The color should be a dark color.
  • The innerwear should be simple and thin; no hoodies or heavy jackets.
Other
  • Be mindful of body odor and bad breath.
  • Refrain from using excessive perfume or cologne.
  • Long nails become a reservoir for dirt and bacteria. Keep them short, only leaving 1mm of white nail. Colored nail polish is prohibited. Nail polish that falls off will cause contamination.
  • When wearing a mask, ensure it is clean and does not cause discomfort to customers (avoid flashy or eccentric designs and be mindful of foreign object contamination).
  • Before entering the store, always use a lint roller to prevent foreign objects such as hair from entering.
  • Wearing glasses with colored lenses is not allowed.
  • Be mindful of body odor and bad breath.
  • Refrain from using excessive perfume or cologne.
  • Long nails become a reservoir for dirt and bacteria. Keep them short, only leaving 1mm of white nail. Colored nail polish is prohibited. Nail polish that falls off will cause contamination.
  • When wearing a mask, ensure it is clean and does not cause discomfort to customers (avoid flashy or eccentric designs and be mindful of foreign object contamination).
  • Before entering the store, always use a lint roller to prevent foreign objects such as hair from entering.
  • Wearing glasses with colored lenses is not allowed.

Ichibanya History

Ichibanya Motto
  • Niko Niko, Kibi Kibi, Haki Haki

  • Niko means to serve with a smile
  • Kibi means to respond sharply
  • Haki means to answer briskly
  • Niko Niko, Kibi Kibi, Haki Haki

  • Niko means to serve with a smile
  • Kibi means to respond sharply
  • Haki means to answer briskly
Ichibanya Mission and Objective

Continue to impress people through our operations and have a presence that is regarded as necessary by the regional society.

Share happiness with all people who are connected with our company.

Continue to impress people through our operations and have a presence that is regarded as necessary by the regional society.

Share happiness with all people who are connected with our company.

Commitment to our Product
  • Our commitment begins with the original home-made flavor which has been loved by every generation.
  • Furthermore, customers are able to create their own curry, and relax knowing that our food is safe.

  • To summarize, Ichibanya takes pride in the home-made flavor, the pleasure of selecting your favorites, and the safety of the food.
  • Our commitment begins with the original home-made flavor which has been loved by every generation.
  • Furthermore, customers are able to create their own curry, and relax knowing that our food is safe.

  • To summarize, Ichibanya takes pride in the home-made flavor, the pleasure of selecting your favorites, and the safety of the food.
Locations
  • There are currently 1245 Ichibanya locations in Japan, and 212 locations in the world.
  • As a new business, Ichibanya is also serving Takei (Ramen) and Daikokuya in Japan.
  • USA opened its first location in 2011 in Torrance. Currently, there are 6 stores in Los Angeles.
  • The total number of USA stores is 7 including franchise locations.
  • Franchise locations are currently in Texas.
  • There are currently 1245 Ichibanya locations in Japan, and 212 locations in the world.
  • As a new business, Ichibanya is also serving Takei (Ramen) and Daikokuya in Japan.
  • USA opened its first location in 2011 in Torrance. Currently, there are 6 stores in Los Angeles.
  • The total number of USA stores is 7 including franchise locations.
  • Franchise locations are currently in Texas.
Ichibanya Company Policy

Our customer satisfaction can be shown by the equation shown on the left.

  • V (Value): The customer's perception of the worth of the product or service
  • P (Price)
  • Q (Quality): Providing accurate and safe products through standards set by the manual
  • S (Service): Thanking the customer, thinking in their shoes, and responding accordingly.
  • C (Cleanliness): Provide a clean and inviting atmosphere for all customers.
  • A (Atmosphere): A store that is filled with happiness, smiles, and energy.
  • G (Goodwill): Not betraying the customer's trust and always following through
  • C (Convenience): Being an accommodating option for customers

Our customer satisfaction can be shown by the equation shown on the left.

  • V (Value): The customer's perception of the worth of the product or service
  • P (Price)
  • Q (Quality): Providing accurate and safe products through standards set by the manual
  • S (Service): Thanking the customer, thinking in their shoes, and responding accordingly.
  • C (Cleanliness): Provide a clean and inviting atmosphere for all customers.
  • A (Atmosphere): A store that is filled with happiness, smiles, and energy.
  • G (Goodwill): Not betraying the customer's trust and always following through
  • C (Convenience): Being an accommodating option for customers
Management Style
  • No matter the reason, all staff must follow the rules and keep the store open according to the store hours.
  • Ichibanya will never have an item out of stock. This breaks our company promise with the customers.
  • No matter the reason, all staff must follow the rules and keep the store open according to the store hours.
  • Ichibanya will never have an item out of stock. This breaks our company promise with the customers.
Daily Greetings
  • The greeting for fellow employees or HQ staff is Ohayo Gozaimasu
  • The greeting for fellow employees or HQ staff is Ohayo Gozaimasu

Server Fundamentals

Serving
  • The customer service process is:
  1. Welcoming and guiding the customer
  2. Serving the water glass and the initial silverware setup
  3. Serving the food that was ordered
  4. Checking the customer out
  5. Cleaning up

  • Welcoming the customer is the main part of serving. When the customer arrives near the entrance of the store, employees should always keep an eye out for the parking lot and the entrance of the store.
  • If you are at a washing station, you must always keep an eye out for the dining area even while washing dishes.
  • If there is a blind customer, you should welcome the guide dog
  • If there is a deaf customer, make sure you speak slowly, clearly, politely, and kindly. Written communication is another way to communicate with these customers.

  • Waiting for a customer to come into the restaurant is called stand-by and we do the following:
  1. Check on empty tables
  2. Checking the tables set up
  3. Getting the set ups ready

  • Drink glasses should be held 1/3 of the way below the top of the glass. This is to prevent touching the area where the customer's mouth will touch. Furthermore, put your pinky under the glass so you don't make noise.
  • Unless there is a special reason, servers can not wear gloves.

  • There is an order that food should be taken out to customers.
  1. Side Menu Items (Drinks, Salad, Fries, Etc)
  2. Kid's Curry (If there are children)
  3. Curry Plates
  • Make sure to take the children's curry plate out first, to prevent fussing and commotion.

  • When the food is ready in the kitchen:
  1. Double check the order to make sure it is correct
  2. Quality check
  3. Carry the food to the table
  4. Serve the food to the customer
  • Clearing the tables means to clear plates or trash so that customers are able to relax at the table.
  • When clearing tables, do it quietly to not bother the other customers that are still dining around you.

  • When taking orders over the phone,
  1. Repeat the order while you are taking it, just the same as if you were serving inside the restaurant
  2. Check the quantity of the bento boxes before handing it off to the customer
  3. Note the customer's name and arrival time
  4. After confirming that the customer has hung up, quietly place the handset into the base while pressing the hook switch.

  • Before giving the customers merchandise items, make sure you check if there are any scratches/damages or if it is not dirty. If it is, then make sure to switch it out for a brand new one.

  • To prevent lost and found items, you should always check around the table to make sure they didn't leave anything while clearing or cleaning the table.
  • If there is a lost and found item, the item must be stores in the lost and found box.
  • Wallets and credit cards that are lost must be stored in the store's safe.
  • The customer service process is:
  1. Welcoming and guiding the customer
  2. Serving the water glass and the initial silverware setup
  3. Serving the food that was ordered
  4. Checking the customer out
  5. Cleaning up

  • Welcoming the customer is the main part of serving. When the customer arrives near the entrance of the store, employees should always keep an eye out for the parking lot and the entrance of the store.
  • If you are at a washing station, you must always keep an eye out for the dining area even while washing dishes.
  • If there is a blind customer, you should welcome the guide dog
  • If there is a deaf customer, make sure you speak slowly, clearly, politely, and kindly. Written communication is another way to communicate with these customers.

  • Waiting for a customer to come into the restaurant is called stand-by and we do the following:
  1. Check on empty tables
  2. Checking the tables set up
  3. Getting the set ups ready

  • Drink glasses should be held 1/3 of the way below the top of the glass. This is to prevent touching the area where the customer's mouth will touch. Furthermore, put your pinky under the glass so you don't make noise.
  • Unless there is a special reason, servers can not wear gloves.

  • There is an order that food should be taken out to customers.
  1. Side Menu Items (Drinks, Salad, Fries, Etc)
  2. Kid's Curry (If there are children)
  3. Curry Plates
  • Make sure to take the children's curry plate out first, to prevent fussing and commotion.

  • When the food is ready in the kitchen:
  1. Double check the order to make sure it is correct
  2. Quality check
  3. Carry the food to the table
  4. Serve the food to the customer
  • Clearing the tables means to clear plates or trash so that customers are able to relax at the table.
  • When clearing tables, do it quietly to not bother the other customers that are still dining around you.

  • When taking orders over the phone,
  1. Repeat the order while you are taking it, just the same as if you were serving inside the restaurant
  2. Check the quantity of the bento boxes before handing it off to the customer
  3. Note the customer's name and arrival time
  4. After confirming that the customer has hung up, quietly place the handset into the base while pressing the hook switch.

  • Before giving the customers merchandise items, make sure you check if there are any scratches/damages or if it is not dirty. If it is, then make sure to switch it out for a brand new one.

  • To prevent lost and found items, you should always check around the table to make sure they didn't leave anything while clearing or cleaning the table.
  • If there is a lost and found item, the item must be stores in the lost and found box.
  • Wallets and credit cards that are lost must be stored in the store's safe.
Service Standards
  • The basis for 'service' revolves around meeting customer standards and moving quickly
  • Ichibanya aims to serve curry to customers within 10 minutes of ordering.
  • Good service is to act on the customer's desires before the customer asks
  • Ichibanya aims to provide service that is above and beyond customer expectations

  • To provide Ichibanya service, one must look, feel, and move.
  • To provide service that meets customer expectations, you must first watch the customers. (Table Watching)
  • It is important to feel what the customer wants. Even if you look and feel, you must move to have achieved CoCo Ichibanya standard service.

  • Checking food quality entails making sure that:
  1. There are no contaminants
  2. The plate is hot
  3. There is no film on the sauce

  • During peak times, it is important to consider priorities
  • Priorities are the register, guiding customers, serving food, bussing, and cleaning tables.

  • To prevent the loss of trust from customers, Ichibanya prohibits changing operating times or having items out of stock.
  • The basis for 'service' revolves around meeting customer standards and moving quickly
  • Ichibanya aims to serve curry to customers within 10 minutes of ordering.
  • Good service is to act on the customer's desires before the customer asks
  • Ichibanya aims to provide service that is above and beyond customer expectations

  • To provide Ichibanya service, one must look, feel, and move.
  • To provide service that meets customer expectations, you must first watch the customers. (Table Watching)
  • It is important to feel what the customer wants. Even if you look and feel, you must move to have achieved CoCo Ichibanya standard service.

  • Checking food quality entails making sure that:
  1. There are no contaminants
  2. The plate is hot
  3. There is no film on the sauce

  • During peak times, it is important to consider priorities
  • Priorities are the register, guiding customers, serving food, bussing, and cleaning tables.

  • To prevent the loss of trust from customers, Ichibanya prohibits changing operating times or having items out of stock.
Salad
  • Before serving to the customer, the dressing dispenser must be shaken up and down at least 10 times.
  • The dressing dispenser must always be filled up to 80% of the total volume.
  • The salad must be stored in the fridge and the dish must be cold when serving.
  • The corn must be presented in a well-balanced way.
  • Double check to make sure that the salad is still fresh/vibrant.
  • There is no expiration date for salads. If the salad does not look fresh/vibrant, do not serve.
  • Before serving to the customer, the dressing dispenser must be shaken up and down at least 10 times.
  • The dressing dispenser must always be filled up to 80% of the total volume.
  • The salad must be stored in the fridge and the dish must be cold when serving.
  • The corn must be presented in a well-balanced way.
  • Double check to make sure that the salad is still fresh/vibrant.
  • There is no expiration date for salads. If the salad does not look fresh/vibrant, do not serve.
Expiration Date
  • There are two dates that must be managed in all stores. These are expiration dates and holding times.

  • Expiration dates: The expiration date is the date by which a product can be sold, which is set by our company. It is necessary to check the date and make sure that FIFO (first in, first out) is followed for proper storage.
  • Items that are expiring first need to be stored in the front, while newer items must be stored in the back.
  • You must never provide expired products to customers.

  • Holding time: Labels must be created using Operandio to manage all holding times.
  • Items that are expired or past the holding time must be discarded.

  • The holding time for fukujin-zuke is 2 weeks after opening, and the item must be replaced before the 2 weeks are up.
  • The holding time for dressing is 2 weeks and the item must be replaced before the 2 weeks are up.
  • There are two dates that must be managed in all stores. These are expiration dates and holding times.

  • Expiration dates: The expiration date is the date by which a product can be sold, which is set by our company. It is necessary to check the date and make sure that FIFO (first in, first out) is followed for proper storage.
  • Items that are expiring first need to be stored in the front, while newer items must be stored in the back.
  • You must never provide expired products to customers.

  • Holding time: Labels must be created using Operandio to manage all holding times.
  • Items that are expired or past the holding time must be discarded.

  • The holding time for fukujin-zuke is 2 weeks after opening, and the item must be replaced before the 2 weeks are up.
  • The holding time for dressing is 2 weeks and the item must be replaced before the 2 weeks are up.
Product Fundamentals
  • A food allergy is an immune reaction that causes allergic symptoms when a person ingests a specific ingredient.
  • If a customer inquires about allergy information regarding the curry sauce or what is in the food, do NOT answer on the spot and direct them to the allergy information page on the USA CoCo Ichibanya Website.

  • Our curry includes very common allergy-inducing ingredients, such as peanuts and milk.
  • It is very important to understand that our curry has many ingredients in it that could be life-threatening to some customers. If you are uncertain, ask the manager and consult the CoCo Ichibanya home page.
  • A food allergy is an immune reaction that causes allergic symptoms when a person ingests a specific ingredient.
  • If a customer inquires about allergy information regarding the curry sauce or what is in the food, do NOT answer on the spot and direct them to the allergy information page on the USA CoCo Ichibanya Website.

  • Our curry includes very common allergy-inducing ingredients, such as peanuts and milk.
  • It is very important to understand that our curry has many ingredients in it that could be life-threatening to some customers. If you are uncertain, ask the manager and consult the CoCo Ichibanya home page.
Customer Complaints
  • The following is an excerpt from the 10 principles for handling complaints:

The issue must be handled with sincerity no matter who is responsible.

The issue must not be solved with items or money.

Your expression must show regret as well.

  • Customer complaints occur when customers feel unsatisfied with the service or product, and they voice their dissatisfaction.
  • Some types of customer complaints include those regarding the product and others regarding the employees.
  • The first person to deal with the complaint is the initial responder.
  • The initial responder can include new employees and other employees.
  • Sometimes the situation can worsen, causing a secondary complaint. When this happens, all the employees must come together to reach a resolution.
  • The complaint can occur directly in the restaurant, but it can also occur through surveys, phone calls made to HQ, or through our website.
  • If there is a customer that is troubled by the lack of service or the quality of the product, immediately report to the supervisor or HQ.
  • The following is an excerpt from the 10 principles for handling complaints:

The issue must be handled with sincerity no matter who is responsible.

The issue must not be solved with items or money.

Your expression must show regret as well.

  • Customer complaints occur when customers feel unsatisfied with the service or product, and they voice their dissatisfaction.
  • Some types of customer complaints include those regarding the product and others regarding the employees.
  • The first person to deal with the complaint is the initial responder.
  • The initial responder can include new employees and other employees.
  • Sometimes the situation can worsen, causing a secondary complaint. When this happens, all the employees must come together to reach a resolution.
  • The complaint can occur directly in the restaurant, but it can also occur through surveys, phone calls made to HQ, or through our website.
  • If there is a customer that is troubled by the lack of service or the quality of the product, immediately report to the supervisor or HQ.
Emergency
  • In the case of an emergency:
  1. Customer's safety comes first.
  2. Avoid hasty decisions
  3. Employee evacuations
  4. Follow the proper procedures and report to the appropriate personnel
  5. Contact HQ personnel as soon as possible.
  • In the case of an emergency:
  1. Customer's safety comes first.
  2. Avoid hasty decisions
  3. Employee evacuations
  4. Follow the proper procedures and report to the appropriate personnel
  5. Contact HQ personnel as soon as possible.

Cooking Fundamentals

Cooking Basics and Fundamentals
  • A good product is one that meets the following criteria: reliable, quick, clean, and delicious.
  • To provide safe food, proper cooking procedures must be followed, and ingredients must be followed properly.
  • It is critical to manage an ingredient's temperature and expiration date.
  • It is also important to maintain a proper appearance, stay clean, and maintain a clean appearance both inside the restaurant and outside the restaurant.
  • To provide "beautiful" food, the food must be presented properly and the kitchen must be clean at all times. A "beautiful" product is presented in a way that is visually appealing, and the balance between the rice and curry must be perfect. The curry and rice must not be spilling from the side of the plate and the shape is organized.

  • The types of curry dishes include regular plates, medium plates, and large plates.
  • The basic types of sauces are spicy sauce, sweet sauce, and keema sauce.

  • After Ichibanya curry sauce is created at the factory, the curry is rapidly frozen. This allows the curry to have the deep, unique flavor.
  • The reason that the curry sauce is delivered frozen is not only to keep it fresh but to increase the umami flavor.
  • A good product is one that meets the following criteria: reliable, quick, clean, and delicious.
  • To provide safe food, proper cooking procedures must be followed, and ingredients must be followed properly.
  • It is critical to manage an ingredient's temperature and expiration date.
  • It is also important to maintain a proper appearance, stay clean, and maintain a clean appearance both inside the restaurant and outside the restaurant.
  • To provide "beautiful" food, the food must be presented properly and the kitchen must be clean at all times. A "beautiful" product is presented in a way that is visually appealing, and the balance between the rice and curry must be perfect. The curry and rice must not be spilling from the side of the plate and the shape is organized.

  • The types of curry dishes include regular plates, medium plates, and large plates.
  • The basic types of sauces are spicy sauce, sweet sauce, and keema sauce.

  • After Ichibanya curry sauce is created at the factory, the curry is rapidly frozen. This allows the curry to have the deep, unique flavor.
  • The reason that the curry sauce is delivered frozen is not only to keep it fresh but to increase the umami flavor.
Sauce Quanitites
  • The basic amount of rice is 300 grams. The basic amount of sauce is 220 grams.
  • The spice levels for curry are mild, regular, and spicy level 1 through 20.
  • Spice level 10 is 24 times spicier than spice level 1.

Ratio between rice and curry sauce:

Small Size
> 176g sauce
> 200g rice

Medium Size
> 220g sauce
> 300g rice

Large Size
> 290g sauce
> 400g rice

Extra Large
> 360g sauce
> 500g rice

  • The basic amount of rice is 300 grams. The basic amount of sauce is 220 grams.
  • The spice levels for curry are mild, regular, and spicy level 1 through 20.
  • Spice level 10 is 24 times spicier than spice level 1.

Ratio between rice and curry sauce:

Small Size
> 176g sauce
> 200g rice

Medium Size
> 220g sauce
> 300g rice

Large Size
> 290g sauce
> 400g rice

Extra Large
> 360g sauce
> 500g rice

Spice Levels

Level 1
> Level 1 Tobikara Spoon

Level 2
> 2 times spicier than Level 1
> Level 2 Tobikara Spoon

Level 3
> 4 times spicier than Level 1
> Level 3 Tobikara Spoon

Level 4
> 6 times spicier than Level 1
> Level 4 Tobikara Spoon

Level 5
> 12 times spicier than Level 1
> Level 5 Tobikara Spoon

Level 6
> 13 times spicier than Level 1
> Level 5 Tobikara Spoon + Level 1 Spoon

Level 7
> 14 times spicier than Level 1
> Level 5 Tobikara Spoon + Level 2 Spoon

Level 8
> 16 times spicier than Level 1
> Level 5 Tobikara Spoon + Level 3 Spoon

Level 9
> 18 times spicier than Level 1
> Level 5 Tobikara Spoon + Level 4 Spoon

Level 10
> 24 times spicier than Level 1
> Level 5 Tobikara Spoon + Level 5 Spoon

Level 15
> 36 times spicier than Level 1
> Level 5 Tobikara Spoon + Level 5 Spoon + Level 5 Spoon

Level 20
> 48 times spicier than Level 1
> Level 5 Tobikara Spoon + Level 5 Spoon + Level 5 Spoon + Level 5 Spoon

Level 1
> Level 1 Tobikara Spoon

Level 2
> 2 times spicier than Level 1
> Level 2 Tobikara Spoon

Level 3
> 4 times spicier than Level 1
> Level 3 Tobikara Spoon

Level 4
> 6 times spicier than Level 1
> Level 4 Tobikara Spoon

Level 5
> 12 times spicier than Level 1
> Level 5 Tobikara Spoon

Level 6
> 13 times spicier than Level 1
> Level 5 Tobikara Spoon + Level 1 Spoon

Level 7
> 14 times spicier than Level 1
> Level 5 Tobikara Spoon + Level 2 Spoon

Level 8
> 16 times spicier than Level 1
> Level 5 Tobikara Spoon + Level 3 Spoon

Level 9
> 18 times spicier than Level 1
> Level 5 Tobikara Spoon + Level 4 Spoon

Level 10
> 24 times spicier than Level 1
> Level 5 Tobikara Spoon + Level 5 Spoon

Level 15
> 36 times spicier than Level 1
> Level 5 Tobikara Spoon + Level 5 Spoon + Level 5 Spoon

Level 20
> 48 times spicier than Level 1
> Level 5 Tobikara Spoon + Level 5 Spoon + Level 5 Spoon + Level 5 Spoon

Cooking / Prep
  • When heating up the curry sauce, do not burn the pot. If you burn the pot, it will become difficult for the heat to distribute evenly, causing an increase in cooking time.
  • Decrease the yield, and decrease the quantity.

  • Some key points to storing rice are: storing it in a well-ventilated area and keeping it away from water
  • When taste-testing the sauce, if it tastes different than usual or if the after taste is bad, do not use the sauce.
  • If the curry tastes sour or if you feel a tingly sensation when testing, check the production date and batch number and contact HQ.
  • When heating up the curry sauce, do not burn the pot. If you burn the pot, it will become difficult for the heat to distribute evenly, causing an increase in cooking time.
  • Decrease the yield, and decrease the quantity.

  • Some key points to storing rice are: storing it in a well-ventilated area and keeping it away from water
  • When taste-testing the sauce, if it tastes different than usual or if the after taste is bad, do not use the sauce.
  • If the curry tastes sour or if you feel a tingly sensation when testing, check the production date and batch number and contact HQ.
Salad
  • Before serving to the customer, the dressing dispenser must be shaken up and down at least 10 times.
  • The dressing dispenser must always be filled up to 80% of the total volume.
  • The salad must be stored in the fridge and the dish must be cold when serving.
  • The corn must be presented in a well-balanced way.
  • Double check to make sure that the salad is still fresh/vibrant.
  • There is no expiration date for salads. If the salad does not look fresh/vibrant, do not serve.
  • Before serving to the customer, the dressing dispenser must be shaken up and down at least 10 times.
  • The dressing dispenser must always be filled up to 80% of the total volume.
  • The salad must be stored in the fridge and the dish must be cold when serving.
  • The corn must be presented in a well-balanced way.
  • Double check to make sure that the salad is still fresh/vibrant.
  • There is no expiration date for salads. If the salad does not look fresh/vibrant, do not serve.
Expiration Dates
  • There are two dates that must be managed in all stores. These are expiration dates and holding times.

  • Expiration dates: The expiration date is the date by which a product can be sold, which is set by our company. It is necessary to check the date and make sure that FIFO (first in, first out) is followed for proper storage.
  • Items that are expiring first need to be stored in the front, while newer items must be stored in the back.
  • You must never provide expired products to customers.

  • Holding time: Labels must be created using Operandio to manage all holding times.
  • Items that are expired or past the holding time must be discarded.

  • The holding time for fukujin-zuke is 2 weeks after opening, and the item must be replaced before the 2 weeks are up.
  • The holding time for dressing is 2 weeks and the item must be replaced before the 2 weeks are up.
  • There are two dates that must be managed in all stores. These are expiration dates and holding times.

  • Expiration dates: The expiration date is the date by which a product can be sold, which is set by our company. It is necessary to check the date and make sure that FIFO (first in, first out) is followed for proper storage.
  • Items that are expiring first need to be stored in the front, while newer items must be stored in the back.
  • You must never provide expired products to customers.

  • Holding time: Labels must be created using Operandio to manage all holding times.
  • Items that are expired or past the holding time must be discarded.

  • The holding time for fukujin-zuke is 2 weeks after opening, and the item must be replaced before the 2 weeks are up.
  • The holding time for dressing is 2 weeks and the item must be replaced before the 2 weeks are up.
Product Fundamentals
  • A food allergy is an immune reaction that causes allergic symptoms when a person ingests a specific ingredient.
  • If a customer inquires about allergy information regarding the curry sauce or what is in the food, do NOT answer on the spot and direct them to the allergy information page on the USA CoCo Ichibanya Website.

  • Our curry includes very common allergy-inducing ingredients, such as peanuts and milk.
  • It is very important to understand that our curry has many ingredients in it that could be life-threatening to some customers. If you are uncertain, ask the manager and consult the CoCo Ichibanya home page.
  • A food allergy is an immune reaction that causes allergic symptoms when a person ingests a specific ingredient.
  • If a customer inquires about allergy information regarding the curry sauce or what is in the food, do NOT answer on the spot and direct them to the allergy information page on the USA CoCo Ichibanya Website.

  • Our curry includes very common allergy-inducing ingredients, such as peanuts and milk.
  • It is very important to understand that our curry has many ingredients in it that could be life-threatening to some customers. If you are uncertain, ask the manager and consult the CoCo Ichibanya home page.
Emergency
  • In the case of an emergency:
  1. Customer's safety comes first.
  2. Avoid hasty decisions
  3. Employee evacuations
  4. Follow the proper procedures and report to the appropriate personnel
  5. Prepare a list of emergency contacts.
  • In the case of an emergency:
  1. Customer's safety comes first.
  2. Avoid hasty decisions
  3. Employee evacuations
  4. Follow the proper procedures and report to the appropriate personnel
  5. Prepare a list of emergency contacts.