Presentation on theme: "Counter Design Process Build-out Training March 5th, 2015."— Presentation transcript:
Counter Design Process Build-out Training March 5th, 2015
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 – Website: Website:
Why do we have this design?
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.
Counter Design Blue Print
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.
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
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.
Preparation Station Refrigerated Drop-in Dry Mix-in Drop-in Flavor/Speed Rail Dip well Dipperwell
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.
Preparation Station Two Refrigerated Hotel Drop-in Layout: Refrigerated Dry
Preparation Station Three Refrigerated Hotel Drop-in Layout: Refrigerated Dry Refrigerated Dry
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)
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.
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
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
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