Helping new hires chop training time in half.
Overview
Mama Earth Organics is a grocery delivery service committed to providing local, sustainable, and organic groceries that customers can feel good about. During the COVID-19 pandemic, a surge in demand meant quickly bringing on new and temporary staff—without compromising quality.
To support this transition, I created instructional printouts with clear, visually engaging guides on assembling each salad. Designed to align with Mama Earth Organics’ friendly and approachable brand, these training aids not only sped up onboarding but also reinforced a consistent and professional experience. By making the process easier for staff while maintaining brand integrity, Mama Earth Organics was able to uphold its high standards and adapt to rapid growth.
Uncovering the need
As a cook in Mama Earth’s salads department, I saw firsthand how tight timelines and complex prep made onboarding tough for new staff. With fresh menu items made daily and limited time for training, new hires often relied heavily on senior staff, slowing down overall workflow. As the team grew and the menu evolved, the challenge wasn’t just onboarding—it was helping everyone stay up to speed without breaking stride.
To better understand the pinch points, I took a closer look at the kitchen’s day-to-day operations—from how fresh departments were structured to how teamwork played out under pressure.
Orders & Stock Check
The day kicks off with reviewing customer orders and checking stock. Missing ingredients get flagged early to keep prep running smoothly.
Prep & Cook
Proteins, veggies, and key ingredients are prepped and cooked early, laying the groundwork for smooth assembly later on.
Assemble & Quality Check
Each salad is assembled with care and checked for quality before heading to the fridge to stay fresh.
Final Count & Delivery Prep
Salads are counted to confirm order accuracy, then moved to the delivery fridge—chilled and ready to go.
Next Day Prep
Non-perishables are prepped and the kitchen reset, setting the team up for a smoother, more efficient tomorrow.
Insights / Takeaways
Shadowing the kitchen revealed how tough it was for experienced staff to train new hires while managing their own demanding prep load. With 15–20 fresh items per team, each with multiple ingredients, and tight morning deadlines, there was little time to explain—just enough to keep up.
Strong teamwork held things together, but the pressure was constant. Three key challenges stood out:
Time
Fresh menu items required extensive same-day preparation.
Complexity
Recipes were intricate, and the volume of items added to the learning curve.
Assistance
Teams often leaned on each other, stretching limited time.
A simple solution
Since the kitchen already relied on binders for reference materials, I focused on a solution that integrated seamlessly with existing processes. It also had to comply with health and safety protocols while being simple enough to use during a busy shift.
I started by sketching a prototype kitchen aid printout and tested it with a new team member. The results were immediate—they felt less anxious, needed less guidance, and were able to work more independently. Encouraged by this success, I refined the design through feedback from other staff, adjusting the layout, wording, and visuals to ensure maximum clarity.
Smoother, more efficient kitchen workflow
Over 20 kitchen aid printouts were integrated into daily operations. These weren’t just instructions—they became silent sous-chefs, helping new hires gain confidence while easing the burden on senior staff. By fitting seamlessly into the existing binder system, they ensured consistent prep, faster onboarding, and less reliance on verbal training.
Beyond onboarding, the printouts became a go-to resource for newly developed menu items, allowing all staff to quickly adapt without disrupting workflow. With this system in place, Mama Earth’s kitchen can scale efficiently, maintaining quality and consistency as the team grows. This project underscores the power of simple, well-integrated solutions in creating a smoother, more adaptable work environment.
Outcomes
Consistent Quality
Staff reported greater uniformity in dish execution across shifts.
Faster Onboarding
New hires adapted more quickly and with less supervision, allowing them to contribute sooner.
Reduced Waste
Fewer preparation errors minimized ingredient waste and prevented over-preparation or discarded food.
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