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Counter Design Process Build-out Training March 5th, 2015.

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Presentation on theme: "Counter Design Process Build-out Training March 5th, 2015."— Presentation transcript:

1 Counter Design Process Build-out Training March 5th, 2015

2 Counter Design Contact Rich 6-8 weeks before opening. What will Rich be providing:  Counter  Sneezeguard You will find a local supplier to put together a granite countertop. Name: Name: Rich Guevara Phone: Phone: (801) 972 – 4745 Email: Email: rich@sheetmetalspecialties Website: Website: http://www.sheetmetalspecialties.com/

3 Why do we have this design?

4 1. The main reason that the counter is designed like this is because of our assembly-line system. 2. Efficient system to maximize customer throughput. 3. Allows the customer to experience the creation of their ice cream.

5 Counter Design Blue Print 1 2 3 4

6 Cryogenic Piping 1. The main reason that the counter is designed like this is because of our assembly-line system. 2. Efficient system to maximize customer throughput. 3. Allows the customer to experience the creation of their ice cream.

7 What does the counter consist of? The counter has main areas of operation. We will break down each section of the counter: 1. Ordering Station 2. Preparation Station 3. Freezing/Scooping Station 4. Serving/Check-out Station

8 Ordering Station  Blank Counter  Blank Counter (18”) – The purpose of this space is to allow customer to interact with employee without distraction  Nemco Dipperwell  Nemco Dipperwell – This is where you will store your cream measure cups.

9 Preparation Station  Refrigerated Drop-in  Dry Mix-in Drop-in  Flavor/Speed Rail  Dip well Dipperwell

10 Preparation Station  Refrigerated Drop-in  Refrigerated Drop-in – This drop in can be a 2 or 3 hotel pan drop-in. You will store your creams, cold-flavors, and cold mix-ins.  Dry Mix-in Drop-in  Dry Mix-in Drop-in – This will hold all other mix-ins.  Flavor/Speed Rail  Flavor/Speed Rail – This will hold all flavors.  Dip well Dipperwell  Dip well Dipperwell – This dipperwell will hold your spades.

11 Preparation Station Two Refrigerated Hotel Drop-in Layout: Refrigerated Dry

12 Preparation Station Three Refrigerated Hotel Drop-in Layout: Refrigerated Dry Refrigerated Dry

13 Freezing/Scooping Station  Single Drop-in containing three freezing stations  Wet-dry bowls (3)  Nitrogen piping (2)  Nitrogen nozzles (3)  Venting nozzle (1)  Dip well Dipperwell (not pictured)

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16 Freezing/Scooping Station  Single Drop-in –  Single Drop-in – This contains three complete freezing stations.  Wet-dry bowls (3):  Wet-dry bowls (3): These new wet-dry bowls allow to freeze, defrost, and scoop at same location.  Nitrogen piping:  Nitrogen piping: The piping will come up through the counters. There are two pipes.  Venting nozzle (1):  Venting nozzle (1): Each system has a venting nozzle for safety.  Nitrogen nozzles (3)  Nitrogen nozzles (3) – nitrogen nozzles will be triggered by a foot pedal by employee.  Dip well Dipperwell  Dip well Dipperwell – This will hold your ice cream scoops.  Foot Pedals  Foot Pedals – This system increases throughput.

17 Freezing/Scooping Stations

18 Serving/Check-out Station This is an addition to the main counter. All aspects at this point of the counter follow ADA Compliance.  POS System  Blank Counter (personal preference)  Advertising Space

19 Serving/Check-out Station  POS System  main iPad system  main iPad system sitting on counter facing employee  Receipt printer  Receipt printer sitting on counter  Cash drawer  Cash drawer mounted under the counter  Blank Counter  Blank Counter (personal preference) – Once again, you want to be able to have a place for customer/employee interaction.  Advertising Space  Advertising Space – We want to make sure that there is space on the counter for brochures, flyers, gift cards, and other items

20 Equipment Ordering Guide  Suppliers POS  Steve Walters at LINK POS = POS SMS  Rich Guerva at Sheet Metal Specialty = SMS SRS  Ruth Riggs at Standard Restaurant Supply = SRS SCO  Keith Johnson/Tawna Jones at Sign City Online (subzero.signcityonline.com) = SCO CW  Tim Mast at Cryoworks = CW

21 Equipment Ordering Guide SRS  Nemco Dipperwell = SRS SRS  Refrigerated Drop-in = SRS SMS  Dry Mix-in Drop-in = SMS SRS  Flavor/Speed Rail = SRS SRS  Dip well Dipperwell (2) = SRS POS  POS System = POS SMS  Single Drop-in = SMS SMS Wet-dry bowls (3) = SMS CW  Nitrogen piping (2) = CW CW  Nitrogen nozzles (3) = CW CW  Venting nozzle (1) = CW SCO  Foot Pedals (3) = SCO

22 Plumbing Plumbing and Wiring

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25 Wiring Plumbing and Wiring

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28 Questions?


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