You’re now live with Mikos - great work getting here.

This quick guide is your go-to for keeping standards high, service smooth, and quality consistent as order volumes grow..

So, how do you do this?

Let's kick us off with a 60 second quick-tip video!

Here’s what you should expect to do before Mikos opens at your site each and every day. If you can tick everything off this list, you’re ready to serve and ready for peak trade.

✔️ Sauces bottled and labelled
✔️ Veg prepped and stored correctly
✔️ Bain marie heated, proteins hot-held safely
✔️ 3 packs of pita defrosted in fridge
✔️ Branded packaging laid out and stocked
✔️ Kitchen layout set for flow
✔️ Containers clean and labelled
✔️ All team members briefed and ready

If any of these aren’t ticked before service, the smallest lack of preparation can have a huge impact, meaning a customer can either receive their order later than expected, or food quality is reduced because the order was made in a rush.

Test your bain marie before every shift.
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Use the correct gastros and lids for both proteins, and keep lids closed when not serving and top up regularly with fresh, hot portions.

Position it right next to your build area - every extra step slows you down.

Using your bain marie is an essential part of delivering Mikos at speed, so:

Finally, remember to keep an 8oz portion pot for each protein beside the bain marie to ensure accurate portion sizes that are to spec.

Unbox any branded packaging and check stock levels - make sure you have enough stock of items you might already have had, and that it's easy to grab during service.

Lay everything out in the order you'll use it, from greaseproof to pre-cut foil to stickers, with a clear flow from build > wrap > bag > go.

Keep sauces, toppings, and proteins within reach - no wasted steps.

🧠 Pro Tip: Walk through how you’ll build three orders in a rush.

If you need to reach, twist, or turn for anything, move it closer.

Our #1 customer complaint on Mikos will be inconsistent portion sizes - too little chicken in the wrap or bowl. The food tastes great, but when portions are off, customers notice and you have probably lost that customer forever.

As mentioned above, to standardise this across all sites we recommend using the 8oz portion pot as a foolproof measuring guide, which can be implemented immediately.

Prep smart for the day ahead. Before you start cutting, think about your par levels - how much you’ll actually need based on your typical order volume. Having enough ready keeps service smooth, but over-prepping leads to waste and lower quality.

Before you prep look at your current prep levels to determine how much you might need, and then aim to have each core item prepped for your expected rush periods, with backups chilled and ready to top up between services.

Store each item in clean, labelled 1/9 gastro containers, and keep everything chilled.

We always recommend these 1/9 Stainless Steel Gastro or these 1/9 Polycarbon Gastro. These or similar are the best way to store any service prep!

Tip: Don't overcrowd grill and cook in a single layer. To prevent meat sticking allow meat to sear first and use grill scraper to free the meat from the grill.

Tip: Same as above, but also, this is a dryer product compared to the regular chicken gyros - so use oil liberally to stop drying out.

Now that Mikos is live in your kitchen, it’s all about consistency.

These videos aren’t just for new starters - they’re quick refreshers to make sure everyone on your team is building each dish the same way, to the same Mikos + Sessions standard.

Encourage your team to rewatch these clips together and check the key details -portion sizes, build order, sauce placement, and wrapping. Even small variations can change how the product looks, tastes, and travels.

Get each member of your team to make one Chicken Gyros Pita using the spec.

Line them up side by side - look for differences in wrap size, sauce coverage, fry portion, or presentation.

This quick exercise shows where your inconsistencies are and who might need a refresher. Then you can target rewatching specific videos or give quick feedback before the next rush.

All prep should be finished at least 1 hour before opening, or the day before for afternoon services. Proteins should be cooked and hot held to the correct temperature in the bain marie, before the first order.

Stay topped up, stay tidy, stay quick.

You’ve got everything you need - now it’s about consistency.

The brand and the flavours speak for themselves, so keeping portions right and stations tight is what keeps customers coming back. Our videos and in-person trainings have set the standard, now it is up to you to ensure you and your team deliver

Click below to view our full training video playlist, including how to prep refreshers and menu items, which can be easily shared with your team! 🥙💥