e · web viewall flavors in the ice cream display case remain reasonable full for presentation...

EOPERATIONAL PROCEDURES

Introduction....................................................................................................E-1

Suggested Store Hours..................................................................................E-2

Daily Opening and Closing Duties..................................................................E-3Daily Opening Procedures...................................................................E-4Daily Pre-Closing Procedures..............................................................E-8Daily Closing Procedures.....................................................................E-10

General Staff Notes and Sidework..................................................................E-13

Daily Log Notebook........................................................................................E-16

Pricing Menu Items.........................................................................................E-17

Guest Check Procedures...............................................................................E-18

Catering.........................................................................................................E-20

Delivery..........................................................................................................E-21

Sloan’s Copyright 2012Franchise Operations Manual Sloan’s Franchise LLC


Ice-Cream Display Case Presentation............................................................E-22

Merchandising Guidelines..............................................................................E-23

Packaging Customer Purchases.....................................................................E-25

Customer Loyalty Program.............................................................................E-26

Approved Music.............................................................................................E-27Setting Music Volume..........................................................................E-28

Customer Service...........................................................................................E-29Service Skills.......................................................................................E-30Waiting on Children..............................................................................E-33Customer Question Regarding a Kid’s Cup/Cone.................................E-34Customer Comment Cards..................................................................E-35Sample Customer Comment Card.......................................................E-36Addressing Customer Complaints........................................................E-37

The Features of the Micros Point-of-Sale System...........................................E-38

Procedures for Accepting Payment.................................................................E-39Accepting Cash....................................................................................E-40Accepting Checks................................................................................E-42Accepting Credit Cards........................................................................E-46

Gift Cards.......................................................................................................E-48

The Daily Cash Report...................................................................................E-49



Preparing the Bank Deposit............................................................................E-50

Food Safety/Health.........................................................................................E-51

Hand Washing Procedures.............................................................................E-52

Food Inspection Checklist...............................................................................E-54

Food Preparation Procedures and Recipes....................................................E-56Whipped Cream...................................................................................E-57Waffle Cones.......................................................................................E-59Decorating Cones................................................................................E-62Dark Chocolate Coated Graham Crackers...........................................E-64Dark Chocolate Coated Oreos.............................................................E-67Dark Chocolate Coated Pretzel Rods...................................................E-70Dark Chocolate Coated Marshmallows................................................E-73Dark Chocolate Coated Rice Krispie Treats.........................................E-76Dark Chocolate Coated Strawberries...................................................E-79Milk Chocolate Coated Graham Crackers............................................E-81Milk Chocolate Coated Oreos..............................................................E-84Milk Chocolate Coated Pretzel Rods....................................................E-87Milk Chocolate Coated Marshmallows..................................................E-90Milk Chocolate Coated Rice Krispie Treats...........................................E-93Milk Chocolate Coated Strawberries....................................................E-96Coated Apples.....................................................................................E-98Caramel-Coated, Plain Apple...............................................................E-99Caramel-Coated, Dark Chocolate Apples.............................................E-102Caramel-Coated, Milk Chocolate Apples..............................................E-105Caramel-Coated, Peanut Apple...........................................................E-108



Caramel-Coated, Oreos Apple.............................................................E-111Caramel-Coated, Smores Apple..........................................................E-114Caramel-Coated, Cashews Apple........................................................E-118Caramel-Coated, Pecans Apple...........................................................E-122Caramel-Coated, Walnuts Apple..........................................................E-126Candied Apple.....................................................................................E-130Super Thick Shake..............................................................................E-133Mudslide Shake...................................................................................E-135Caramel Shake....................................................................................E-136Old Fashioned Ice Cream Soda...........................................................E-137Double Chocolate Float (Ice Cream Soda)...........................................E-138Strawberry Fields (Ice Cream Soda)....................................................E-139Strawberry Smoothie...........................................................................E-140Strawberry-Banana Smoothie..............................................................E-141Classic Sundae....................................................................................E-142Banana Split........................................................................................E-143Brownie Hot Fudge..............................................................................E-145Circus Box Sundae..............................................................................E-147Smores Sundae...................................................................................E-148Sand Castle Sundae............................................................................E-149Mom’s Apple Pie Sundae.....................................................................E-151Peanut Butter Cup Sundae..................................................................E-152Kilimanjaro Sundae..............................................................................E-153Luxury Sampler Sundae......................................................................E-154Cookiewich..........................................................................................E-155Tracy’s Kitchen Sink............................................................................E-156Flower Child.........................................................................................E-157Small Ice Cream..................................................................................E-158



Large Ice Cream..................................................................................E-159Strawberries (Wet Topping).................................................................E-160Pineapple (Wet Topping).....................................................................E-161Marshmallow (Wet Topping)................................................................E-162Hot Caramel........................................................................................E-163Hot Fudge............................................................................................E-164Cookies...............................................................................................E-165Fudge..................................................................................................E-166Sugar-Free Chocolate..........................................................................E-167

Recommended Weekly Cleaning Procedures.................................................E-168Utensils for Cleaning............................................................................E-176

Equipment and Fixture Cleaning and Maintenance.........................................E-177Chandeliers.........................................................................................E-178Apple Cooker Pot-Model 4016.............................................................E-180Hilliard’s Little Dipper...........................................................................E-184Whipped Cream Dispenser—Miniwhipper KW50.................................E-187Waffle Cone Maker..............................................................................E-199Electro Freeze—Model 99T-RMT........................................................E-201Fudge Equipment................................................................................E-208Continental Refrigerator.......................................................................E-209Ice Machine.........................................................................................E-210Dishwasher..........................................................................................E-215Ice Cream Display Case......................................................................E-216Countertop Convection Oven...............................................................E-223HATCO Warming Tray.........................................................................E-226

Safety in Your Store.......................................................................................E-227



Store Security.................................................................................................E-231

Customer Injury/Illness...................................................................................E-234

Employee Injury/Illness...................................................................................E-235


Section E: Operational Procedures E-1

INTRODUCTION

The "Operational Procedures" section of this manual is designed to provide you with the steps you need to take to operate your franchise smoothly and successfully on a day-to-day basis.

As we develop new methods or standards that will improve certain procedures, we will carefully review and test them to be sure they will be beneficial to the franchise system. We will then send them to you to be included in this manual. You will be expected to implement these new procedures in your operation. Although we understand your independence as a businessperson is important to you, we all benefit by working as a team to share the techniques that can continue to improve and, thereby, ensure the success of the entire Sloan’s network.

If you have any questions about the operation of your Sloan’s store, contact the Corporate Office.



SUGGESTED STORE HOURS

The hours of operation for Sloan’s may vary depending on the hours of neighboring businesses. However, we recommend the following hours for your Sloan’s store:

Sunday through Thursday12:00 PM to 11:00 PM

Friday and Saturday12:00 PM to 12:00 AM

NOTE: Holidays off will be left to the discretion of each individual franchisee, as holidays may vary according to market location. Sloan’s Franchise, LLC has found that holidays can be some of the highest volume days of the year.



DAILY OPENING AND CLOSING DUTIES

As noted in the introduction to this section, the success of your Sloan’s business is dependent on the consistent adherence to the policies and procedures Sloan’s Franchise LLC has found to be effective. Especially critical are the opening procedures since they provide the foundation from which all other procedures follow. If the opening procedures are not correctly executed, a "domino effect" may be created, resulting in an unnecessary delay in opening the store itself, general unpreparedness for ongoing daily tasks, less than satisfactory customer service, and subsequent loss of revenues.

The closing procedures are also important since they conclude the day's business and prepare the store for the following day's business. A laxity in performing the closing procedures may mean that the day personnel will have to do some of the closing duties, which then interferes with completion of the opening procedures and may affect the opening of the store as well.

Both opening and closing procedures, then, help set the tone and pace for the business as a whole. Therefore, they need to be conscientiously completed daily according to the guidelines set forth in this section.



DAILY OPENING PROCEDURES

You MUST adhere to the following opening procedures:

NOTE: Typically, one person is responsible for opening the store. An additional person is required for any major opening-cleaning duty.

1. Unlock door

2. Turn on lights

3. Turn on the remote switch for bathroom’s privacy-glass

4. Turn off alarm

5. Remove chairs from the top of the tables and place them properly on the floor

6. Ensure that tables are arranged properly

7. Ensure that restroom is clean and stocked

8. Check temperature of refrigerator

9. Check temperature of the freezer

10. Turn on the ice cream display case (only in instances where cleaning is being performed.)

11. Ensure that the dipper well water is turned on and is running continuously until the close of business

12. Turn on the menu

13. Turn on the music

14. Turn on the train



Daily Opening Procedures (continued)

15. Ensure that you wash hands and put on gloves prior to handling food

16. Obtain ice cream from the freezer and place it back in the case (only in instances where cleaning is being performed is this step necessary.)

17. Prepare whipped cream and put in the whipped-cream dispenser three times a week

18. Pull toppings from the refrigerator and place them in the display case:

Shredded coconut Crushed peanut butter cups Crushed heath bars Crushed Snickers bars

19. Turn on lights in the display case for the toppings

20. Turn on all ice-cream display case lights

21. Return clean, sanitized ice-cream scoops back into the dipper well

22. Ensure that all ice-cream flavors are stocked

23. Turn on warmers for fudge and caramel, ensuring that the water in the warmers is up to the quarts:

150˚ Fahrenheit for fudge 130˚ Fahrenheit for caramel




24. Turn on dipping-chocolate warmer

100˚ Fahrenheit for dipping chocolate

25. Uncover cones and wet toppings

26. Turn on display case lights for chocolates

27. Change the wax paper under the fudge every other day

28. Clean all display case glass with vinegar and water near the food (all other glass can be cleaned with Windex, if preferred)

29. Bring out all chocolate covered items and place in cases and on counters for display

30. Turn on both waffle cone makers

31. Place paper towel at the base of the waffle cone makers in order to catch drips and make clean up easier and more efficient

32. Sit out all of the tools for cone shaping and making

33. Place paper towel under the cone shaper

34. If applicable, clean outside tables with vinegar and water

35. Complete additional duties as assigned by the manager or assignments that were not completed during closing




36. Evaluate merchandise displays to ensure that they are dust free and fully stocked (check, dust and arrange all displays)

37. Clean napkin dispenser

38. Ensure that candy dispensers are fully stocked

39. If necessary, replace batteries in battery-operated toys

40. Clean the jelly bean grate

41. Ensure that bags for candy wall are placed upside down in holders

42. Check the till

43. Open doors for business



DAILY PRE-CLOSING PROCEDURES

You MUST adhere to the following pre-closing procedures:

30 MINUTES PRIOR TO CLOSE

1. Turn off and clean waffle cone maker while it is still hot

2. Start a load of dishes in the dishwasher (bowls, ladles, lids for the toppings, fudge cutters, blender, etc.), ensuring that you do not place items in the dishwasher that should be washed and sanitized by hand (for example, scoopers must be hand washed and sanitized)

3. Change out containers, restocking with fresher items on the bottom and older items on top

4. If there are four registers open, close out two, leaving a $200.00 bank in each

5. Begin to clean and straighten up the store, including bathroom, tables, chairs, counters, equipment, merchandise displays, etc.

6. Wipe down counters with water and vinegar

7. Check that merchandise is fully stocked for the next day, straighten out the stuffed animals

8. Check candy containers in order to ensure that all lids are closed, tongs and scoops are in place and all varieties are adequately stock, restocking where necessary



Daily Pre-Closing Procedures

9. Clean out two of three dip wells—run water through and wipe dry with a clean towel

10. Hand wash scoopers in dish detergent and warm water, sanitize and dry with a clean towel

11. Pull out ice cream case frames and place in dishwasher for cleaning

12. Clean counters and all items on counters, ensuring that you pull out equipment and clean behind each item, wiping up crumbs and debris

13. Clean tables and chairs inside and outside of the store



DAILY CLOSING PROCEDURES

You MUST adhere to the following daily closing procedures:

1. Place soft serve machine on standby

2. Wash the outside of the wet-toppings containers with vinegar and water

3. Cover wet-toppings containers with plastic wrap

4. Once a week, place the fudge warmer’s lid and pump in the sink with warm water and dish detergent and sanitize these items, then allow to dry

5. Clean and sanitize whipped-cream dispenser’s nozzle

6. Place soda nozzles in the appropriate solution for cleaning and sanitizing

7. Clean the milkshake machine

8. Shut off the lights in the ice cream display case

9. Clean the inside ice cream display case glass with vinegar, water and paper towels

10. Wash and dry dirty-spoons containers

11. Store uncovered chocolate- as well as caramel-covered items

12. Clean the front of the ice cream display case with window cleaner



Daily Closing Procedures (continued)

13. Disinfect all handles and door knobs in the store

14. Turn off music

15. Turn off dipper well water

16. Turn off lights

17. Turn off the remote switch for the bathroom’s privacy glass

18. Turn of the train

19. Clean and organize kitchen

SPECIAL NOTE: TYPICALLY, A CLEANING COMPANY IS RETAINED TO PERFORM THE MOPPING, CLEANING AND RESTOCKING OF BATHROOMS AS WELL AS EMPTYING THE TRASH. HOWEVER, YOU MAY ELECT TO HAVE YOUR STAFF PERFORM THESE DUTIES.

20. Lock doors

21. Cash out and count the till

22. Remove cash to be taken to the bank, leaving $200.00 for the float

23. Ensure that all equipment is turned off

24. Clock out

25. Activate alarm



Daily Closing Procedures (continued)

26. Unlock door

27. Leave and relock door (Ensure that all doors are securely locked)



GENERAL STAFF NOTES AND SIDEWORK

ALL STAFF

Upon starting the day, all staff members must be present in a clean uniform with hair pulled up and a hat on his or her head

Once inside, clock in and check the bathroom, the areas around the tables that are both inside and outside

EVERY HALF AN HOUR

Ensure that all areas are cleaned and sanitized

Empty trash bins when necessary

ALWAYS CLEAN AND PERFORM SIDEWORK

Staff members should not congregate

There should always be someone available at the counter, so if one staff member has to go to the bathroom, then another staff member must be notified to ensure coverage

Ensure that the bathrooms are fully stocked with enough toilet paper, paper towel and hand soap

Clean and disinfect ice cream display case and all cabinet handles and knobs



General Staff Notes and Sidework (continued)

SANITARY PRACTICE

Remember to wear disposable gloves when preparing food

Wash hands frequently, after using the bathroom, cleaning room and emptying trash (also before putting on gloves and after removal)

Do not touch cones directly with your hands—hand the cone to the customer with a napkin

PRODUCT LOCATION

Always consult with the manager when determining where new products should be placed

CUSTOMER SERVICE

Always welcome customers

Always treat customers kindly and provide them with a lot of attention

If you cannot help a customer right away, then apologize for the delay

If you make a mistake, then apologize and correct the mistake as quickly as possible



General Staff Notes and Sidework (continued)

TEAMWORK

Always work together in a harmonious manner and help each other all the time



DAILY LOG NOTEBOOK

The store manager should utilize a daily log notebook in order to facilitate organization, promote teamwork, ensure accountability and improve communication with your team.

In the notebook, managers should document:

Important information of every business day Shift/Daily priorities and duties Track business and employee trends and behavior



PRICING MENU ITEMS

As an independent business owner, you are free to charge whatever you choose for your menu items. Obviously, you will want to charge enough to cover your costs and make a profit, but your prices should not be so inflated that customers perceive little value for the money spent. Time and experience will teach you what the market will bear. Until then, we suggest that you rely on the advice from your Field Consultant and the Corporate Office.

Following are some initial recommendations when creating your price structure:

What is your market going to allow and how can you best accommodate your customer base?

What costs must you offset to achieve the desired profit margins?

Again, contact your Field Consultant for pricing information and suggested guidelines.

Pricing will be addressed in greater detail during initial training.



GUEST CHECK PROCEDURES

You must ensure that you provide excellent customer service and convenience to customers as they order their favorite Sloan’s menu items. The following discussion describes how you can ensure efficient, accurate, and courteous service that accommodates all your customers’ needs.

Be sure that your employees are friendly and polite when greeting a customer. In fact, your employees should make every effort to “delight” the customer. When taking an order, employees need to follow these guidelines:

Greet the customer with a big smile saying, “Welcome to Sloan’s. How may I help you?”

Accurately take the order from the customer. Be sure to make suggestions and offer explanations if the customer is not familiar with certain ice cream flavors or candy products. Be sure to offer the customer a sample.

Make suggestions to the customer to ensure a complete experience (candy, extra toppings, beverages, etc.).

Follow the Sloan’s Franchise LLC prescribed method of product preparation.

Practice proper portion control.

Fill the order accurately.



Guest-Check Procedures (continued)

Package the order according to Sloan’s Franchise LLC’s guidelines.

Present the order to the customer, thank him, and invite him to return.

Invite the customer to become a part of the customer loyalty program, which rewards customers for frequent purchases.

Enter the order into the POS system.

Give the customer a total amount for the order

Collect payment for the order.

Greet the next customer.

If an employee is not waiting on a customer, he should be alert to the needs of his co-workers and assist in any way possible. If no assistance is needed, he should then attend to the cleaning of his own area, and complete any sidework as needed.



CATERING

You may have opportunities to fill larger order and/or cater events. Sloan’s Franchise LLC strongly recommended that you collect ALL money for a catering order when the order is place.



DELIVERY

A delivery service makes it possible for customers to enjoy Sloan’s menu items without coming into the store. At the same time, delivery service provides the opportunity for increased sales. To help ensure that your deliveries are made in the most effective way, we have provided suggested delivery guidelines that follow below:

Establish minimum order requirement for deliveries based on the distance that you travel in order to ensure profitability.

Ask the question, “Where am I going and how long will it take?” The longer it takes, the larger the order should be unless you have multiple orders within the same area.

Assess your location and set boundaries that only the manager can change.

Note that transporting in the winter is different from transporting in the summer (ice cream and candy must remain cool). So, transporting the products in the proper containers and vehicles is required.



ICE CREAM DISPLAY PRESENTATION

All flavors in the ice cream display case remain reasonable full for presentation purposes. When a box of ice cream becomes low in the ice cream case (i.e., down to about a ¼ of container), then take it out and replace it with a full box.

STORE THE UNUSED ICE CREAM

1. Remove the lid on this ice cream box that is almost empty.

2. Proceed to shorten the height of the box with a serrated knife; this will help you and your staff to quickly identify boxes that are not full.

3. With a permanent marker, label the shortened box according to the flavor of ice cream inside with a marker on outside of the box.

4. Replace the lid on the box.

5. Store the ice cream in the freezer.

6. When a full container of the same flavor in the ice cream display case is about half full, then take the partial box of ice cream and add to the box in the ice cream display case.

SPECIAL NOTE: IN SOME INSTANCES A FLAVOR FROM A PARTIAL BOX MAY BE DISCONTINUED OR THERE ARE NO FULL CONTAINERS TO REPLACE IT. IN SUCH INSTANCES, THE PARTIAL BOX MUST BE REPLACED WITH ANOTHER FLAVOR.



MERCHANDISING GUIDELINES

Fresh, eye-appealing displays create interest and promote motivation for customers to buy merchandise. All merchandise displays should be changed frequently and maintained regularly, keeping the following in mind:

Move non-food items around on a weekly basis

All seasonal non-food items should be placed at the front and center of the store

Non-food items that are easiest to steal must be placed close to the register

Impulse items should be placed at the front of the store (for example, erasers, conversational gum, lollipops, jaw breakers, etc.)

Order seasonal items at least three months in advance

Christmas and Hanukkah merchandising begins the week prior to Thanksgiving

Valentine’s Day merchandising begins right after the first of the year

Easter merchandising begins four to six weeks prior to the actual date, this is the case with all the holidays

Ensure that all displays are dust free

Ensure that big toys remain fluffy by shaking them

Purchase rechargeable batteries for battery-operated toys



Merchandising Guidelines (continued)

Sloan’s Franchise LLC will provide you with suggestions to assist you with merchandising.



PACKAGING CUSTOMER PURCHASES

How staff members package customer purchases is of paramount importance at Sloan’s. Each Sloan’s customer enters the store in order to receive a delightful experience. As a result, every encounter—right down to the packaging—should be a special treat. Moreover, Sloan’s packaging is a component of Sloan’s overall brand identity.

SLOAN PACKAGING MATERIALS

Sloan’s Shopping Bag (ALWAYS include one green tissue paper and one pink tissue paper)

Jumbo Size Shopping Bag (ALWAYS include two green tissue paper and two pink tissue papers)

12 lb paper bag

20 lb paper bag

Clear candy bag—fold the top of bag over twice and seal the bag with a Sloan’s logo sticker

Small Chocolate Box—close and seal the box with a Sloan’s logo sticker.

Medium Chocolate Box—close and seal the box with a Sloan’s logo sticker.

Large Chocolate Box—close and seal the box with a Sloan’s logo sticker.

Fudge Special Box—close and seal the box with a Sloan’s logo sticker.



CUSTOMER LOYALTY PROGRAM

[PLEASE NOTE: PLEASE PROVIDE GUIDELINES FOR THE CUSTOMER LOYALTY PROGRAM WHEN IT BECOMES AVAILABLE.]



APPROVED MUSIC

Sloan’s Franchise LLC requires that you subscribe to Muzak satellite radio.

You must play the following station at your Sloan’s franchise:

Jukebox Gold



SETTING MUSIC VOLUME

Depending on the store layout and the sound system, the front counter server (or person responsible for the stereo system) must ensure that the music is neither too low nor too high.



CUSTOMER SERVICE

Everything you and your staff do is directly or indirectly related to customer service. Employees who are taking or serving orders will be dealing with customers face to face. Customers should see enthusiasm and employees who take pride in the way they dress and carry out their duties. Don't think, however, that because some employees do not have the opportunity to speak personally with customers they are not involved in customer relations. Any position, whether it is preparing food, delivering orders, or answering the phone, should be working for customers--keeping their satisfaction as the most important aspect of each job.

Our main objective at Sloan’s is customer satisfaction. Your customers will not always be familiar with your menu or your way of doing things. If a customer seems hesitant about ordering, describe specific menu items. Be prepared to answer any questions about the characteristics, portion, and price of each menu item so you can knowledgeably make recommendations. If customers have not ordered a beverage or candy, you should be sure you suggest these to them. Suggestive selling is an excellent way to boost sales and enhance a customer’s experience at your Sloan’s store.

All employees are responsible for correcting any mistakes and making sure the customer leaves happy. Employees working the closing shift must be sure to treat customers who arrive at close with the same high level of service as the first customer of the day. Customers should never have the feeling that they are keeping someone working late.



SERVICE SKILLS

To help you provide excellent customer service, we have identified the following service skills:

LOOK GOOD!

These are the visual things a customer will see as you wait on him. Look at the customer, use eye contact, smile, make sure your uniform looks impeccable and your personal hygiene is more than acceptable. Be positive and let your customer know you care.

SPEAK UP!

These are the things a customer hears as you take orders. You must be personable, sincere and courteous to all customers. Speak up so your customers can hear you. Display a friendly attitude through your voice.

KNOW YOUR JOB!

The activities you do while you wait on the customer will be watched as you move through each step. Be organized, efficient and professional.

USE TEAMWORK!

Cooperate with your fellow employees. Strive to be a good team player. Help out when needed and assist others to complete their jobs as they wait on their customers.



Service Skills (continued)

CONCENTRATE!

Keeping your mind on your job is a skill customers will notice. Be aware of the little details that customers will see. Be patient with every customer even when situations become difficult.

MOVE QUICKLY!

A good sense of urgency is very important in showing an energetic attitude. Look enthused! Show the customer you want to serve them as quickly as possible.

SELL!

Use your suggestive selling techniques to complete your customers' orders and suggest an item they may have forgotten.

The customer is "#1" in our business. He/she pays our salary. Let your employees know that as Sloan’s employees, they are the direct contact person with the customer. Their ability to provide a completely satisfying and delightful experience for the customer is vital to your store's success.



Service Skills (continued)

SMILE AND GREET THE CUSTOMER

1. As soon as the customer walks to the counter, the front counter server and cashier will make a first impression on the customer.

2. Vary your greeting so you won't sound programmed. “Good Morning; Welcome to Sloan’s.”

3. Be courteous and use eye contact.

4. Be friendly and helpful.

TAKE THE ORDER/SUGGESTIVE SELL

1. Listen carefully to the customer's order. This will prevent you from having to ask the customer to repeat himself.

2. Suggest add-ons (suggestive selling): beverages, candies, cookies, etc.

3. At the end of the order, you may wish to clarify the order by saying “will there be anything else for you today?”



WAITING ON CHILDREN

Children are very important customers. Whether they are with an adult or alone, we must pay special attention to them and treat them well. Be sure not to overlook small children that are waiting in line.



CUSTOMER QUESTION REGARDING A KID’S CUP/CONE

In some instances, customers will request a kid’s cup or cone. However, Sloan’s only sells ice cream in small (5 oz) or large (8 oz) portions. Some customers may find the absence of the kid’s cup/cone offensive. As a result, the topic should be addressed with great care, explaining that Styrofoam cups can be provided as a courtesy or additional cones can be provided, at a charge, for the purpose of facilitating sharing.



CUSTOMER COMMENT CARDS

Sloan’s Franchise LLC has found customer comment cards to be helpful in collecting feedback about customer experiences. The information provided by customers on the comment cards lets you and your employees know what aspects of the store are being received favorably and which need improvement. Furthermore, when you make customer comment cards available, you are telling your customers you care about what they think about your store.

Postcard-sized comment cards are extremely effective tools. A sample customer comment card follows. Consider developing a similar comment card for your store. If you receive any negative comments, be sure to follow-up with the customer as soon as possible and do whatever you can to resolve the situation.



SAMPLE CUSTOMER COMMENT CARD

How did you enjoy your visit?

Date: ____________________________

Time: ___________________________

Franchise #: ______________________

Thanks for coming!Sloan’s

Please share your views on our:Excellent Good Fair Poor

Menu Selection:

Comments: ___________________________________________________________________

Quality of Products:

Comments:____________________________________________________________________

Service:

Comments:____________________________________________________________________

Cleanliness:

Comments:____________________________________________________________________

Pricing:

Comments: ___________________________________________________________________



ADDRESSING CUSTOMER COMPLAINTS

In dealing with customer complaints effectively, allow the principles of common courtesy to be your guide.

Listen. Always allow upset customers to air their complaints. Although there may be some reasonable explanation for the cause of a complaint (late deliveries or the flu has affected your staff), the customers' primary concern while at Sloan’s is their own satisfaction.

Restate the problem. Remain factual and upbeat.

Apologize for the problem and empathize with the customers: "I understand how you feel, sir/ma'am, and I am sorry."

Promise action. Then see that the corrective action is carried out. If a situation beyond your control prevents you from solving a customer's problem, inform the customer of the situation and provide reassurance that you will resolve the problem as soon as possible.

Don't pass the buck. Employees handling complaints should do all they can to resolve problems themselves unless the customer specifically requests the owner/manager. If a customer asks to see the manager, have your employees relay all pertinent information about the problem to you first so you are fully prepared to assist the customer.

Remember that the majority of unsatisfied customers do not complain—they simply do not come back. Your best line of defense is to prevent dissatisfaction in the first place.



THE FEATURES OF THE MICROS® POINT-OF-SALE SYSTEM

The cash register is a very important piece of equipment at your Sloan’s store. It records all sales transactions and is the temporary depository for all cash and checks. Its proper operation will ensure accurate daily sales reports. Be sure each employee is well trained in all cash register procedures.

Sloan’s Franchise LLC requires that Micros® POS software be utilized by all franchisees within the network. Ensure that each employee is well trained in all POS system procedures. This system will be thoroughly covered during your initial training, and the software provider will supply you with a separate manual.



PROCEDURES FOR ACCEPTING PAYMENT

For the convenience of your customers, you will want to accept payments in a variety of forms. To ensure that your business is protected against fraud and the careless mistakes of employees, your staff will need to be well trained in all aspects of accepting cash and processing credit card purchases. Sloan’s Franchise LLC strongly recommends that you do not accept personal checks. The next few pages detail the recommended procedures for accepting payments of all types.



ACCEPTING CASH

Following are guidelines for accepting payment by cash:

Do not accept mutilated or foreign coin or currency.

Do not accept any currency you suspect to be counterfeit. (Many banks offer seminars for personnel on how to identify counterfeit money. Check with your local bank for what to look for in counterfeit bills.)

When a customer hands you currency, announce the amount of the sale and the denomination of the bill the customer gave you. Keep the bill in sight until you have made the correct change. Always count change back aloud.

Never let a customer rush or confuse you by intimidation at the register. This is common practice for con artists. If a customer claims you have not given the correct change, and you are not sure, take the customer's name and telephone number. Politely explain that after the cash drawer has been balanced, he will be contacted if there has been an error. If a customer objects when an employee follows this procedure, the owner or manager should personally address the situation.



Accepting Cash (continued)

ACCEPTING CASH PAYMENT AND SAYING GOODBYE

1. Repeat the order and tell customers exactly how much they owe (e.g.: That’s 10 dollars and fifty cents, please). This will avoid any complaints about being overcharged.

2. Ring in the sale.

3. Place any banknotes received on top of the open till until you have counted out the exact change. This will avoid losing the money or forgetting how much change to give back. (Remember to use a pen marker to check 50 and 100 dollar bills).

4. All bills in the till must be same side up and facing in the same direction, so insert them that way rather than reorganizing them at end of shift.

5. Always give customers their bill and cash receipt with their change.

6. Ask customers if they have enjoyed their visit.

7. Thank customers for their patronage and say goodbye politely (e.g.: “Thank you for coming. Have a good day. We hope to see you again soon.”).



ACCEPTING CHECKS

If you decide to accept personal checks from your customers, Sloan’s Franchise LLC recommends that you institute the following procedures.

Since collecting on bad checks involves a time-consuming, potentially costly process, Sloan’s Franchise LLC encourages you to do all you can to prevent acceptance of bad checks at your Sloan’s franchise. Accept checks only from regular customers after you consider the following:

Is the check legitimate?

Look for a perforated edge along at least one side of the check. Most legitimate checks have one edge that is rough because it has been torn from a checkbook. However, this might not always be the case (e.g., temporary checks, individual checks issued by some banks that are not in a checkbook, etc.).

Is the check properly completed?

Does the identification verify the name and address?

Is the correct date entered on the check?

Does the amount written match the numerical amount?

Is the check made out to Sloan’s? (Consider having a rubber stamp made up.)



Accepting Checks (continued)

What is the age of the account?

Most checks returned "Non-Sufficient Funds" are from accounts that are less than two years old. Therefore, checks under the number 300 should be looked at more closely. In some states, checks must include a date code that will show the month and year the account was opened. Check to see if your state has a similar law.

Customer name and address

Date account opened Check number MARY DOE 1/82 5514 16-12 JOHN DOE 1220100 SUNNY DRIVEHOMETOWN, USA 10101 ____________________, 20________

Pay to the order of________________________________________________________________

_________________________________________________________________________________DollarsFirst National Bank _________________________________________________1:04220350: 1234567890:3 5514 1/82

Account number

Bank drawn on




ACCEPTING PERSONAL CHECKS

1. Checks must be imprinted by the bank with the check writer's name.

2. If no address has been imprinted or the address is not current, a complete address must be written under the name; also, a phone number must be imprinted or written on all checks.

3. Accept a check only from the person whose name is imprinted on it. Mary Smith cannot sign or pay for a purchase with a check imprinted with John Smith's name. The check must be signed exactly as it is imprinted. (For example, if Mary J. Smith is imprinted, then you cannot accept a check signed Mary Smith. The check must be signed Mary J. Smith.)

4. All check writers must have an unexpired driver's license or state identification card.

5. On the front of the check, write:

a. Customer's driver's license numberb. Name on the license if it is different from the printed

name on the check (e.g., the check is Mary Smith and the license is Mrs. John Smith)

c. Expiration date

6. If a customer must change any of the information on the check, he must initial the change or the bank may refuse payment.




7. The check must be for the amount of the purchase only.

8. Stamp the back of the check: "Sloan’s --For Deposit Only."

ACCEPTING TRAVELER'S CHECKS

To avoid depletion of the change in your change drawer, try to discourage payment for small purchases with large traveler's checks. Ask customers if they have a smaller bill with which they can make payment. You should also:

Be sure the traveler's check has the customer's signature.

Ask the customer for a second signature and the date in the appropriate places on the check.

Write or stamp "Sloan’s" on the front in the "PAY TO THE ORDER OF" space. Proceed with the transaction.



ACCEPTING CREDIT CARDS/DEBIT CARDS

To be able to accept payments by credit cards, you will need to make arrangements with a local bank. Sloan’s Franchise LLC recommends that you accept the major cards, including MasterCard, Visa and Discover. Avoid accepting bankcards for small transactions because the service charges you will incur can make this less than cost efficient. Following are general procedures you should follow when accepting any sort of credit card.

PROCESSING CREDIT CARDS ELECTRONICALLY ("SWIPING")

1. Ring in the sale.

2. Repeat the order and tell customers exactly how much they owe (e.g.: That’s 10 dollars and fifty cents, please). This will avoid any complaints about being overcharged.

3. Swipe the card, enter the data and wait for authorization.

4. For credit cards: offer customers the receipt and a pen and ask them to sign.

5. For debit cards: offer customers the pin-pad and ask them to enter their pin.

6. Do not hover over customers when they are entering their pin or signing their receipt.

7. As a courteous gesture, call customers by name when giving them their receipt.



Accepting Credit Cards/Debit Cards

8. Return their card.

9. For credit cards: check that customers have signed the receipt and have been provided the correct copy.

10. For debit cards: check that the transaction has gone through and that customers have received the correct copy of the receipt.

11. Ask customers if they have enjoyed their visit.

12. Thank customers for their patronage and say goodbye politely (e.g.: “Thanks for coming. Have a good day.”)

SPECIAL NOTES

Keep a copy of the signed receipt in the drawer

It is important to note whether the transaction will be Debit or Credit because, typically, you are charged more for Credit

Make eye contact with customers and let them know that you will be with the as soon as possible



GIFT CARDS

Gift cards—ordering, issuing, and receiving—will be addressed during initial training.



THE DAILY CASH REPORT

The Micros Point of Sale System generates the all reports from the store. With this in mind, every cashier is responsible for cashing out; the manager is responsible for checking the till, conducting physical counts, filling out the report, and attaching Micros Reports (which are used to calculate the deposit).

MANAGER

The manager counts the safe and prepares cash tills for the day.

Tills should be prepared based on the number of cashiers. A recommended till amount is $200 - $100 in five-dollar bills, $60 in singles, $20 in quarters, $10 in dimes, $6 in nickels and $4 in pennies.

CASHIER

Cashiers will use the Cashier Reconciliation Form to document a physical count as the manager counts the cash drawer. The physical count should be compared to the Micros Reports for cash and credit cards. Then log deposit on the Daily Deposit Log. Place deposits in an envelope or in the cash drawer in the safe. The deposits should be separate from the safe amount. This can be achieved by placing a separate cash till or deposit bag in the safe.

At the end of the night, after the cashiers have cashed out, compare daily deposit log to Micros report to actual.

Check the variances and research the problem.

THE SAFE

Sloan’s Franchise LLC recommends that you keep $1,300.00 in change ($1s, $5s, quarters, dimes, nickels, and pennies) in the safe.



PREPARING THE BANK DEPOSIT

Your bank will have specific procedures and forms for you to follow when making deposits. There are usually different forms and procedures for depositing credit card sales drafts. Once you have established a relationship with a bank, learn its procedures, document them, and keep them available.

We suggest you make bank deposits daily, using these procedures:

1. Balance the cash drawer, leaving a cash bank of $200.00

2. Separate currency, coin, checks, and credit card slips.

3. Prepare a bank deposit slip.

4. Put the deposit into a locked cash bag and transport it to the bank as soon as possible.



FOOD SAFETY/HEALTH

SPECIAL NOTE: YOUR STATE AND LOCAL HEALTH DEPARTMENTS MAY HAVE ADDITIONAL REQUIREMENTS. YOU MUST COMPLY WITH STATE AND LOCAL LAW. STATE AND LOCAL LAWS MUST PREVAIL IN THE EVENT THAT GUIDELINES IN THIS MANUAL CONFLICT WITH THOSE STATE AND LOCAL LAWS.

Make sure ill or injured employees are not handling foods. In addition, to prevent foods becoming contaminated, food handlers who have one or more of the following conditions are not allowed to work:

Fever Sore Throat Diarrhea Sinus Infection Upset Stomach Coughing Nausea Sneezing Vomiting Dizziness

All the above conditions are either symptoms of food-borne illnesses or can contaminate the food and endanger the Customer and other employees.

Any food handlers who have cuts, burns, boils, sores and/or infections should have these bandaged. Any bandages that are applied must be clean and dry to prevent the wound from seeping. Waterproof, disposable gloves must be worn over any bandages that are on the hands. Additionally, depending on the situation, food handlers with gloves may need to be switched to non-food preparation tasks.

Healthy employees keep our customers safe!



HAND WASHING PROCEDURES

SPECIAL NOTE: YOUR STATE AND LOCAL HEALTH DEPARTMENTS MAY HAVE ADDITIONAL REQUIREMENTS. YOU MUST COMPLY WITH STATE AND LOCAL LAW. STATE AND LOCAL LAWS MUST PREVAIL IN THE EVENT THAT GUIDELINES IN THIS MANUAL CONFLICT WITH THOSE STATE AND LOCAL LAWS.

Ensure a designated, fully stocked, functional hand wash sink is provided. Ensure that all employees are washing their hands. A fully stocked hand-washing sink is equipped with:

Hot and cold running water Single-use paper towels or an air dryer that blows hot air Soap from a dispenser A hand wash sign (All employees should wash hands before

returning to work)

EMPLOYEES SHOULD WASH HANDS AT THE FOLLOWING TIMES:

Reporting to work After cleaning After breaks After handling garbage After drinking or eating After chewing tobacco or gum After smoking After touching anything that could contaminate their hands



Hand Washing (continued)

After handling raw foods After touching hair, face, or body After washing dishes or handling equipment After using the restroom Before touching anything that is touched by the Customer After coughing or sneezing

Nail polish, false fingernails, or unclean fingernails on food handlers is unacceptable.

STEP ACTION1 Dispense a paper towel2 Turn on warm water (minimum 120*F)3 Use warm water to wet hands, leave

water running4 Apply soap5 Lather and rub hands and arms (to

elbows) for 20 seconds.6 Rinse thoroughly7 Place a paper towel over the knob to

turn the water off. Do not touch the knob with clean hands

8 Dry hands with either single-use towels or hand dryer

The Hand-Washing sink and bathroom sink are the ONLY sinks for Washing Hands!



FOOD INSPECTION CHECKLIST

Your local health department will conduct frequent visits to your store in order to ensure proper food handle and, thus, public safety. The following list should be utilized as a resource. It is NOT an all-inclusive health department inspection sheet. These are items that can cause serious problems if they are not addressed appropriately.

Food containers properly labeled Accurate, conspicuous thermometers in refrigerators and

freezers Food protected from contamination: covered and off the floor Handling of food & ice minimized, proper utensils provided and

used In-use dispensing utensils properly stored Clean cloths & aprons, hair restrained, authorized personnel

only Food contact surfaces maintained, non-toxic, smooth, durable,

non-absorbent, easily cleaned Ware-washing facilities provided, properly designed, installed,

maintained and operated Ware-washing facilities provided with accurate thermometers,

chemical test kits, pressure gauge Soiled equipment, dishes and utensils: scraped, pre-flushed,

soaked Wash & rinse water clean and hot Wiping cloths saturated with 50 ppm chlorine, 200 ppm

quaternary ammonia or 12.5 ppm iodine Work counters, can openers (especially blades and points),

utensils and other food contact surfaces clean and free of abrasives and detergents



Food Inspection Checklist (continued)

Non-food contact surfaces clean Clean equipment & utensils air dried and properly stored,

handled to prevent contamination Single service articles properly stored, dispensed and used No re-use of single service articles Plumbing properly installed and maintained Bathrooms enclosed, doors closed, toilet paper & waste

receptacle provided Recycle, garbage and refuse containers maintained, adequate

number, covered when located outdoors Recycle, garbage and refuse areas clean, maintained and

properly constructed Floors clean, maintained, constructed to be easily cleanable Walls & ceilings clean, maintained, constructed to be easily

cleanable—outer opening protected from entry of pests Lighting adequate Rooms and equipment vented as required Employee personal items properly stored and separated Premised clean, maintained, free of unnecessary articles—

Maintenance equipment properly stored Clean and soiled work clothing, linens properly stored



FOOD PREPARATION PROCEDURES

Sloan’s Franchise LLC has put much time and effort into developing recipes that will result in quality menu items throughout the Sloan’s network. In fact, it is that assurance of quality that has created Sloan’s good name and reputation. Any deviations from these recipes, no matter how small, will adversely affect the menu items. In the long run, this may cost you in repeat business and lost revenues. It is critical to the success of your store and to the entire Sloan’s system, therefore, to prepare the menu items exactly to our specifications. Following are Sloan’s recipes.



WHIPPED CREAM

EQUIPMENT

ITEM QUANTITY1 Cup Measuring Cup 1

4 Quart Pitcher 1Tablespoon 1Large spoon 1

INGREDIENTS

1 quart of heavy cream 2 oz of simple syrup 1 Tablespoon of vanilla extract

PROCESS

1. Shake heavy whipping cream.

2. Pour the heavy whipping cream into the pitcher.

3. Add the simple syrup to the cream.

4. Add vanilla extract (dispense in an actual tablespoon).

5. Stir all ingredients.

6. Pour contents into whipped cream dispensing machine.

7. Test to ensure consistency.



Whipped Cream (continued)

In the event that the mix must be placed in the refrigerator, then place the mix in a 4-quart pitcher up to 2.5 quarts. Then, cover the pitcher with plastic wrap. Place a date label on the plastic covering according to when it was made.

SPECIAL NOTE: TYPICALLY, IT IS NOT ADVISABLE TO PREPARE WHIPPED-CREAM MIX IN ADVANCE. HOWEVER, THERE ARE INSTANCES (LIKE HIGH PEAK TIMES) WHERE AN ADDITIONAL BATCH OF MIX IN THE REFRIGERATOR IS WARRANTED.



WAFFLE CONES

IT IS IMPORTANT TO PREPARE AT LEAST ONE WAFFLE CONE AN HOUR, REGARDLESS OF NEED, IN ORDER TO ENSURE THAT THE STORE HAS THE AROMA OF WAFFLE CONES THROUGHOUT THE DAY.

EQUIPMENT

ITEM QUANTITYLarge Bowl 1

Measuring Cup 1Wire Whip 12 oz Ladle 1

Tablespoon 1

INGREDIENTS

1 Tablespoon of vanilla extract 5 lbs (full bag) dry mix 5 to 5 ½ Cups of cold water

PROCESS

Generally one pound of dry mix equals three cups by volume.

1. Add dry mix to cold water in a bowl.

2. Mix using a wire whip until smooth (or an electric mixer on low speed for approximately one minute). For optimum baking performance, only prepare enough batter mix for one day’s use.

3. Allow batter to stand for approximately 5-10 minutes prior to using.



Waffle Cones (continued)

4. Ladle desired amount of mix evenly on grid surface and close the grid; locking the handle (a 2-ounce ladle will fill the grid).

5. Set timer.

WAFFLE CONE BAKING

1. Preheat waffle iron for approximately 15 minutes.

2. Place two sheet of paper towel on base of waffle maker to catch drips.

3. Spray waffle grid surfaces with non-stick spray.

4. Using a 2 ounce ladle, ladle batter evenly on center of grid surface.

5. Close top of unit and lock handle.

6. Set timer for 55-60 seconds.

7. Use spatula to remove excess batter drips if needed.

8. When time sounds, remove waffle immediately using a spatula and wax tissue.

9. Place waffle in appropriate shaper. Then wait 2 seconds.



Waffle Cones (continued)

10. Remove waffle from shaper, placing it upside down on wax paper. Allow waffle cone to cool. Cone must be cool prior to placing it in the container.

11. Place cooled waffle cone an airtight, sealed container for storage until ready for use.

SPECIAL NOTES

Handling instructions may vary depending upon individual shop conditions.

In periods of high humidity, it may be necessary to bake for a few seconds longer.

No additives are used to ensure crispness. To maximize crispness, cool completely and store in an airtight container. WAFFLE CONES HAVE A SHELF LIFE OF FIVE DAYS.

Optimum consistency will be obtained by weighing the mix when using less than a full bag.

Store sealed dry mix in a cool, dry location.

After water is added, unused batter may be stored in a sealed container at refrigerated temperature (40˚ Fahrenheit or less).

When preparing waffle cones, ensure that hands are clean and DO NOT use gloves.

Only bring 10 waffle cones out of the container at a time and use a smaller container for restocking in order to avoid constantly opening the larger storage container. This will help preserve the crispness and freshness of the cones.

Utilize FIFO when serving the waffle cones.



DECORATING CONES

EQUIPMENT

ITEM QUANTITYLarge Bowl 1Microwave 1

Durable Spatula 12 oz Ladle 1

Tablespoon 1

INGREDIENTS

Prepared waffle cones/waffle bowls/cake cones Coating chocolate (Chocoa Milk Coating—Euro Style—Trans

Fat Free) Peanuts (sift the peanuts in order to remove excess dust from

the peanuts) OR Sprinkles

You will decorate waffle cones, waffle bowls and cake cones.

You will decorate the waffle cones, waffle bowls and cake cones with the following combinations:

Coating chocolate Coating chocolate and rainbow sprinkles Coating chocolate and peanuts

1. Start with a prepared waffle cone.

2. Take large plastic bowl and place appropriate amount of milk chocolate wafers into the bowl. The amount of chocolate used will be based on need.



Decorating Cones (continued)

3. Place the chocolate in the bowl into the microwave.

4. Melt the coating chocolate, which is a milk chocolate, in the microwave for 2 minutes at 50% power.

5. Stir the melted coating chocolate until the lumps disappear.

6. Dip the top of cone into the melted, milk chocolate, 2 inches deep.

7. Allow the excess chocolate to drip off the cone, back into the plastic container.

SPRINKLES OR PEANUTS

8. Prior to allowing the chocolate to dry completely, roll the exterior part of the chocolate dipped cone into sprinkles or peanuts.



DARK CHOCOLATE COATED GRAHAM CRACKERS

EQUIPMENT

ITEM QUANTITYHilliard’s Little Dipper 1Stainless Steel Trays # Will Depend on # of Graham Crackers

Fork 1Wax Paper Enough Wax Paper to Cover Each

Stainless Steel Tray

INGREDIENTS

Cacao Barry Guayaquil Bitter Sweet Chocolate Graham Crackers Broken into Squares



Dark Chocolate Coated Graham Crackers (continued)

PROCESS

1. To start, place as much as 2 lbs of Cacao Barry Guayaquil Bitter Sweet Chocolate (less if appropriate) into the Hilliard’s Little Dipper, then as it melts, you can place as much as an additional 2.5 lbs of Cacao Barry Guayaquil Bitter Sweet Chocolate (less if appropriate) into the Hilliard’s Little Dipper.

2. Set the Hilliard’s Little Dipper to heat to 113˚F, then bring the temperature down to 81˚F and finally, bring the heat back up to 87˚F. At this point you may begin to dip the graham crackers.

3. While the chocolate is heating:

Break the graham crackers into squares. Sample a cracker to ensure that the batch is not stale. Line stainless steel trays with wax paper and set to the

side.

4. Once the temperature of the chocolate is at 87˚F, you may begin to dip the graham crackers, using a fork to manipulate the graham crackers in and lift the graham crackers from the chocolate. Graham crackers should be completely coated.

5. Once the graham cracker is completely covered, then lift the graham cracker from the chocolate with the fork, allow excessive chocolate to drip back into the Hilliard’s Little Dipper and scrap the bottom of the graham cracker on the side of the Hilliard’s Little Dipper stainless steel bowl.

6. Place the coated graham cracker on the wax-paper lined stainless steel tray.



Dark Chocolate Coated Graham Crackers (continued)

7. Allow to cool and dry.

8. Once cool and dry, then store appropriately.



DARK CHOCOLATE COATED OREOS

EQUIPMENT

ITEM QUANTITYHilliard’s Little Dipper 1Stainless Steel Trays # Will Depend on # of Oreos



INGREDIENTS

Cacao Barry Guayaquil Bitter Sweet Chocolate Oreos



Dark Chocolate Coated Oreos (continued)

PROCESS


2. Set the Hilliard’s Little Dipper to heat to 113˚F, then bring the temperature down to 81˚F and finally, bring the heat back up to 87˚F. At this point you may begin to dip the Oreos.


Sample an Oreo to ensure that the batch is not stale. Line stainless steel trays with wax paper and set to the

side.

4. Once the temperature of the chocolate is at 87˚F, you may begin to dip the Oreos, using a fork to manipulate the Oreos in and lift the Oreos from the chocolate. Oreos should be completely coated.

5. Once the Oreo is completely covered, then lift the Oreo from the chocolate with the fork, allow excessive chocolate to drip back into the Hilliard’s Little Dipper and scrap the bottom of the Oreo on the side of the Hilliard’s Little Dipper stainless steel bowl.

6. Place the coated Oreo on the wax-paper lined stainless steel tray.



Dark Chocolate Coated Oreos (continued)





DARK CHOCOLATE COATED PRETZEL RODS

EQUIPMENT

ITEM QUANTITYHilliard’s Little Dipper 1Stainless Steel Trays # Will Depend on # of Pretzel Rods

Wax Paper Enough Wax Paper to Cover Each Stainless Steel Tray

INGREDIENTS

Cacao Barry Guayaquil Bitter Sweet Chocolate Pretzel Rods

FOR TOPPING THE TOP ¾ OF THE PRETZEL ROD YOU MAY USE A BOWL OF ONE OF THE FOLLOWING:

Peanuts (sift the peanuts in order to remove excess dust from the peanuts)

Rainbow sprinkles Shredded, dry coconut



Dark Chocolate Coated Pretzel Rods (continued)

PROCESS


2. Set the Hilliard’s Little Dipper to heat to 113˚F, then bring the temperature down to 81˚F and finally, bring the heat back up to 87˚F. At this point you may begin to dip the Pretzel Rods.


Sample a Pretzel Rod to ensure that the batch is not stale.

Line stainless steel trays with wax paper and set to the side.

4. Once the temperature of the chocolate is at 87˚F, you may begin to dip the Pretzel Rods. ¾ of the Pretzel Rods should be dipped, leaving ¼ of each Pretzel Rod free of chocolate.

5. Once the Pretzel Rod is covered, lift the Pretzel Rod out from the chocolate, allowing excessive chocolate to drip back into the Hilliard’s Little Dipper and scrap the bottom of the Pretzel Rod on the side of the Hilliard’s Little Dipper stainless steel bowl.

6. Place the coated Pretzel Rod on the wax-paper lined stainless steel tray.



Dark Chocolate Coated Pretzel Rods (continued)





DARK CHOCOLATE COATED JUMBO MARSHMALLOWS

EQUIPMENT

ITEM QUANTITYHilliard’s Little Dipper 1Stainless Steel Trays # Will Depend on # of Jumbo

MarshmallowsPopsicle Sticks # Will Depend on # of Jumbo

MarshmallowsWax Paper Enough Wax Paper to Cover Each


INGREDIENTS

Cacao Barry Guayaquil Bitter Sweet Chocolate Jumbo Marshmallows

FOR TOPPING HALF OF THE JUMBO MARSHMALLOW YOU MAY USE A BOWL OF ONE OF THE FOLLOWING:





Dark Chocolate Coated Jumbo Marshmallows (continued)

PROCESS


2. Set the Hilliard’s Little Dipper to heat to 113˚F, then bring the temperature down to 81˚F and finally, bring the heat back up to 87˚F. At this point you may begin to dip the jumbo marshmallows.


Sample a Jumbo Marshmallow to ensure that the batch is not stale.

Insert a Popsicle stick inside each jumbo marshmallow. Line stainless steel trays with wax paper and set to the

side.

4. Once the temperature of the chocolate is at 87˚F, you may begin to dip the Jumbo Marshmallows. Jumbo Marshmallows should be completely coated. However, the popsicle stick should be free of chocolate.

5. Once the Jumbo Marshmallow is completely covered, lift the Jumbo Marshmallow from the chocolate, allow excessive chocolate to drip back into the Hilliard’s Little Dipper and scrap the bottom of the Jumbo Marshmallow on the side of the Hilliard’s Little Dipper stainless steel bowl.



Dark Chocolate Coated Jumbo Marshmallows (continued)

6. Place the coated Jumbo Marshmallow on the wax-paper lined stainless steel tray.





DARK CHOCOLATE COATED RICE KRISPIE TREATS

EQUIPMENT

ITEM QUANTITYHilliard’s Little Dipper 1Stainless Steel Trays # Will Depend on # of Rice Krispie

TreatsPopsicle Sticks # Will Depend on # of Rice Krispie

TreatsWax Paper Enough Wax Paper to Cover Each


INGREDIENTS

Cacao Barry Guayaquil Bitter Sweet Chocolate Rice Krispie Treats

FOR TOPPING ONE SIDE OF THE RICE KRISPIE TREAT YOU MAY USE A TRAY OF RAINBOW SPRINKLES.



Dark Chocolate Coated Rice Krispie Treats (continued)

PROCESS


2. Set the Hilliard’s Little Dipper to heat to 113˚F, then bring the temperature down to 81˚F and finally, bring the heat back up to 87˚F. At this point you may begin to dip the Rice Krispie Treats.


Sample a Rice Krispie Treat to ensure that the batch is not stale.

Insert a Popsicle stick inside each Rice Krispie Treat. Line stainless steel trays with wax paper and set to the

side.

4. Once the temperature of the chocolate is at 87˚F, you may begin to dip the Rice Krispie Treats. Rice Krispie Treats should be completely coated. However, the Popsicle stick should be free of chocolate.

5. Once the Rice Krispie Treat is completely covered, lift the Rice Krispie Treat from the chocolate, allow excessive chocolate to drip back into the Hilliard’s Little Dipper and scrap the bottom of the Rice Krispie Treat on the side of the Hilliard’s Little Dipper stainless steel bowl.



Dark Chocolate Coated Rice Krispie Treats (continued)

6. Place the coated Rice Krispie Treat on the wax-paper lined stainless steel tray.



ADDING A TOPPING

If adding a rainbow sprinkles, only allow the chocolate to dry a little before adding the topping. If the chocolate is completely dry, then the topping will not stick to the chocolate. Only cover one side of the dark chocolate covered Rice Krispie Treat with a topping.

SPECIAL NOTE: IF NECESSARY, THEN YOU MAY PLACE THE DARK CHOCOLATE-COATED RICE KRISPIE TREATS IN THE REFRIGERATOR FOR AS MUCH AS THREE MINUTES TO ALLOW THEM TO COOL AND DRY FASTER.



DARK CHOCOLATE COATED STRAWBERRIES

EQUIPMENT

ITEM QUANTITYHilliard’s Little Dipper 1Stainless Steel Trays # Will Depend on # of Strawberries


INGREDIENTS

Cacao Barry Guayaquil Bitter Sweet Chocolate Chocoa White Coating Euro Style Strawberries with stem

PROCESS


2. Set the Hilliard’s Little Dipper to heat to 113˚F, then bring the temperature down to 81˚F and finally, bring the heat back up to 87˚F. At this point you may begin to dip the Strawberries.





Dark Chocolate Coated Strawberries (continued)

4. Once the temperature of the chocolate is at 87˚F, you may begin to dip the Strawberries. ¾ of the Strawberries should be dipped, leaving ¼ of each Strawberry free of chocolate.

5. Once the Strawberry is covered, lift the Strawberry out from the chocolate, allowing excessive chocolate to drip back into the Hilliard’s Little Dipper and scrap the bottom of the Strawberry on the side of the Hilliard’s Little Dipper stainless steel bowl.

6. Place the coated Strawberry on the wax-paper lined stainless steel tray.


8. Melt white-coating chocolate and drizzle on top of strawberry.


SPECIAL NOTE: IF NECESSARY, THEN YOU MAY PLACE THE DARK CHOCOLATE-COATED STRAWBERRIES IN THE REFRIGERATOR FOR AS MUCH AS THREE MINUTES TO ALLOW THEM TO COOL AND DRY FASTER.



MILK CHOCOLATE COATED GRAHAM CRACKERS

EQUIPMENT

ITEM QUANTITYHilliard’s Little Dipper 1Stainless Steel Trays # Will Depend on # of Graham Crackers



INGREDIENTS

Cacao Barry Lactee Superiur Graham Crackers Broken into Squares



Milk Chocolate Coated Graham Crackers (continued)

PROCESS

1. To start, place as much as 2 lbs of Cacao Barry Lactee Superiur (less if appropriate) into the Hilliard’s Little Dipper, then as it melts, you can place as much as an additional 2.5 lbs of Chocoa Milk Cacao Barry Lactee Superiur (less if appropriate) into the Hilliard’s Little Dipper.

2. Set the Hilliard’s Little Dipper to heat to 113˚F, then bring the temperature down to 80˚F. Set up again at 87˚F and finally, bring the heat down to 84˚F. At this point you may begin to dip the graham crackers.


Break the graham crackers into squares. Sample a cracker to ensure that the batch is not stale. Line stainless steel trays with wax paper and set to the

side.

4. Once the temperature of the chocolate is at 84˚F, you may begin to dip the graham crackers, using a fork to manipulate the graham crackers in and lift the graham crackers from the chocolate. Graham crackers should be completely coated.

5. Once the graham cracker is completely covered, then lift the graham cracker from the chocolate with the fork, allow excessive chocolate to drip back into the Hilliard’s Little Dipper and scrap the bottom of the graham cracker on the side of the Hilliard’s Little Dipper stainless steel bowl.

6. Place the coated graham cracker on the wax-paper lined stainless steel tray.



Milk Chocolate Coated Graham Crackers (continued)





MILK CHOCOLATE COATED OREOS

EQUIPMENT

ITEM QUANTITYHilliard’s Little Dipper 1Stainless Steel Trays # Will Depend on # of Oreos



INGREDIENTS

Cacao Baryy Lactee Superiur Oreos



Milk Chocolate Coated Oreos (continued)

PROCESS

1. To start, place as much as 2 lbs of Cacao Barry Lactee Superiur (less if appropriate) into the Hilliard’s Little Dipper, then as it melts, you can place as much as an additional 2.5 lbs of Chocoa Milk Cacao Barry Lactee Superiur (less if appropriate) into the Hilliard’s Little Dipper.

2. Set the Hilliard’s Little Dipper to heat to 113˚F, then bring the temperature down to 80˚F. Set up again at 87˚F and finally, bring the heat down to 84˚F. At this point you may begin to dip the Oreos.


Sample an Oreo to ensure that the batch is not stale. Line stainless steel trays with wax paper and set to the

side.

4. Once the temperature of the chocolate is at 84˚F, you may begin to dip the Oreos, using a fork to manipulate the Oreos in and lift the Oreos from the chocolate. Oreos should be completely coated.

5. Once the Oreo is completely covered, then lift the Oreo from the chocolate with the fork, allow excessive chocolate to drip back into the Hilliard’s Little Dipper and scrap the bottom of the Oreo on the side of the Hilliard’s Little Dipper stainless steel bowl.

6. Place the coated Oreo on the wax-paper lined stainless steel tray.



Milk Chocolate Coated Oreos (continued)





MILK CHOCOLATE COATED PRETZEL RODS

EQUIPMENT

ITEM QUANTITYHilliard’s Little Dipper 1Stainless Steel Trays # Will Depend on # of Pretzel Rods


INGREDIENTS

Cacao Barry Lactee Superiur Pretzel Rods

FOR TOPPING THE TOP ¾ OF THE PRETZEL ROD YOU MAY USE A TRAY OF ONE OF THE FOLLOWING:





Milk Chocolate Coated Pretzel Rods (continued)

PROCESS

1. To start, place as much as 2 lbs of Cacao Barry Lactee Superiur (less if appropriate) into the Hilliard’s Little Dipper, then as it melts, you can place as much as an additional 2.5 lbs of Cacao Barry Lactee Superiur (less if appropriate) into the Hilliard’s Little Dipper.

2. Set the Hilliard’s Little Dipper to heat to 113˚F, then bring the temperature down to 80˚F. Set up again at 87˚F and finally, bring the heat down to 84˚F. At this point you may begin to dip the pretzel rods.


Sample a Pretzel Rod to ensure that the batch is not stale.


4. Once the temperature of the chocolate is at 84˚F, you may begin to dip the Pretzel Rods. ¾ of the Pretzel Rods should be dipped, leaving ¼ of each Pretzel Rod free of chocolate.

5. Once the Pretzel Rod is covered, lift the Pretzel Rod out from the chocolate, allowing excessive chocolate to drip back into the Hilliard’s Little Dipper and scrap the bottom of the Pretzel Rod on the side of the Hilliard’s Little Dipper stainless steel bowl.

6. Place the coated Pretzel Rod on the wax-paper lined stainless steel tray.



Milk Chocolate Coated Pretzel Rods (continued)



ADDING A TOPPING

If adding a topping (peanuts, rainbow sprinkles or shredded, dry coconut), only allow the chocolate to dry a little before adding the topping. If the chocolate is completely dry, then the topping will not stick to the chocolate. Only cover one the top ¾ of the Milk chocolate covered Pretzel Rod with a topping.



MILK CHOCOLATE COATED JUMBO MARSHMALLOWS

EQUIPMENT

ITEM QUANTITYHilliard’s Little Dipper 1Stainless Steel Trays # Will Depend on # of Jumbo

MarshmallowsPopsicle Sticks # Will Depend on # of Jumbo

MarshmallowsWax Paper Enough Wax Paper to Cover Each


INGREDIENTS

Cacao Barry Lactee Superiur Jumbo Marshmallows

FOR TOPPING HALF OF THE JUMBO MARSHMALLOW YOU MAY USE A BOWL OF ONE OF THE FOLLOWING:





Milk Chocolate Coated Jumbo Marshmallows (continued)

PROCESS


2. Set the Hilliard’s Little Dipper to heat to 113˚F, then bring the temperature down to 80˚F. Set up again at 87˚F and finally, bring the heat down to 84˚F. At this point you may begin to dip the jumbo marshmallows.


Sample a Jumbo Marshmallow to ensure that the batch is not stale.

Insert a Popsicle stick inside each jumbo marshmallow. Line stainless steel trays with wax paper and set to the

side.

4. Once the temperature of the chocolate is at 84˚F, you may begin to dip the Jumbo Marshmallows. Jumbo Marshmallows should be completely coated. However, the popsicle stick should be free of chocolate.

5. Once the Jumbo Marshmallow is completely covered, lift the Jumbo Marshmallow from the chocolate, allow excessive chocolate to drip back into the Hilliard’s Little Dipper and scrap the bottom of the Jumbo Marshmallow on the side of the Hilliard’s Little Dipper stainless steel bowl.

6. Place the coated Jumbo Marshmallow on the wax-paper lined stainless steel tray.



Milk Chocolate Coated Jumbo Marshmallows (continued)



ADDING A TOPPING

If adding a topping (peanuts, rainbow sprinkles or shredded, dry coconut), only allow the chocolate to dry a little before adding the topping. If the chocolate is completely dry, then the topping will not stick to the chocolate. Only cover one half of the Milk chocolate covered Jumbo Marshmallow with a topping.



MILK CHOCOLATE COATED RICE KRISPIE TREATS

EQUIPMENT

ITEM QUANTITYHilliard’s Little Dipper 1Stainless Steel Trays # Will Depend on # of Rice Krispie

TreatsPopsicle Sticks # Will Depend on # of Rice Krispie

TreatsWax Paper Enough Wax Paper to Cover Each


INGREDIENTS

Cacao Barry Lactee Superiur Rice Krispie Treats

FOR TOPPING ONE SIDE OF THE RICE KRISPIE TREAT YOU MAY USE A TRAY OF RAINBOW SPRINKLES.



Milk Chocolate Coated Rice Krispie Treats (continued)

PROCESS


2. Set the Hilliard’s Little Dipper to heat to 113˚F, then bring the temperature down to 80˚F. Set up again at 87˚F and finally, bring the heat down to 84˚F. At this point you may begin to dip the Rice Krispie Treats.


Sample a Rice Krispie Treat to ensure that the batch is not stale.

Insert a Popsicle stick inside each Rice Krispie Treat. Line stainless steel trays with wax paper and set to the

side.

4. Once the temperature of the chocolate is at 84˚F, you may begin to dip the Rice Krispie Treats. Rice Krispie Treats should be completely coated. However, the Popsicle stick should be free of chocolate.

5. Once the Rice Krispie Treat is completely covered, lift the Rice Krispie Treat from the chocolate, allow excessive chocolate to drip back into the Hilliard’s Little Dipper and scrap the bottom of the Rice Krispie Treat on the side of the Hilliard’s Little Dipper stainless steel bowl.

6. Place the coated Rice Krispie Treat on the wax-paper lined stainless steel tray.



Milk Chocolate Coated Rice Krispie Treats (continued)



ADDING A TOPPING

If adding rainbow sprinkles, only allow the chocolate to dry a little before adding the topping. If the chocolate is completely dry, then the topping will not stick to the chocolate. Only cover one side of the Milk chocolate covered Rice Krispie Treat with a topping.



MILK CHOCOLATE COATED STRAWBERRIES

EQUIPMENT

ITEM QUANTITYHilliard’s Little Dipper 1Stainless Steel Trays # Will Depend on # of Strawberries


INGREDIENTS

Cacao Barry Lactee Superiur Chocoa White Coating Euro Style Strawberries with stem

PROCESS


2. Set the Hilliard’s Little Dipper to heat to 113˚F, then bring the temperature down to 80˚F. Set up again at 87˚F and finally, bring the heat down to 84˚F. At this point you may begin to dip the strawberries.





Milk Chocolate Coated Strawberries (continued)

4. Once the temperature of the chocolate is at 84˚F, you may begin to dip the Strawberries. ¾ of the Strawberries should be dipped, leaving ¼ of each Strawberry free of chocolate.

5. Once the Strawberry is covered, lift the Strawberry out from the chocolate, allowing excessive chocolate to drip back into the Hilliard’s Little Dipper and scrap the bottom of the Strawberry on the side of the Hilliard’s Little Dipper stainless steel bowl.

6. Place the coated Strawberry on the wax-paper lined stainless steel tray.


8. Melt white chocolate. Drizzle on milk-chocolate coated strawberry.


SPECIAL NOTE: IF NECESSARY, THEN YOU MAY PLACE THE MILK CHOCOLATE-COATED STRAWBERRIES IN THE REFRIGERATOR FOR AS MUCH AS THREE MINUTES TO ALLOW THEM TO COOL AND DRY FASTER.



COATED APPLES

Sloan’s offers numerous coated-apple products. As a result, it is important to ensure the freshness of the apples served. As a rule of thumb, you must check the wooden sticks in the apples every day. If the stick is not firmly engaged in the apple—meaning it is wobbly and/or pulls out of the apple easily—then the apple is unfit for a customer to purchase. In this instance, the apple must be immediately pulled from the display.



CARAMEL-COATED, PLAIN APPLE

Recipe will typically make 12 dipped apples.

EQUIPMENT

ITEM QUANTITYLarge, Round, Handled, Microwavable

Bowl1

Stainless Steel Tray 1Microwave 1

Wooden Sticks 12-17Spatula 1

Oil and Candy Thermometer 1

INGREDIENTS

12-17 large apples (The specific type is Granny Smith Apple #64) / may require more or less apples depending on the actual size of the apples

1 block of caramel Waffle-Off Spray

PROCESS

Night Prior to Preparation

1. Pull the apples from the refrigerator and allow the apples to reach room temperature.



Caramel-Coated, Plain Apple (continued)

Day of Preparation

1. Remove any sticks and stem from apples.

2. Wash the apples, allowing apples to sit in warm water for 10 minutes to remove the wax.

3. Dry the apples.

4. Place a wooden stick in center of each apple, ensuring that stick does not go all the way through the apples.

5. Spray the stainless steel tray with Waffle-Off spray and set the tray to the side.

6. Warm the block of caramel in microwave at 100% power in 2:50 min intervals to ensure that caramel does not burn—NOTE: Remove caramel from the microwave and stir. Heating/Melting usually requires 8 to 10 minutes. Ultimately, the temperature of caramel should be between 200 to 250 degrees Fahrenheit. The consistency should be similar to warm soup. You should be able to stir the caramel with great ease. AGAIN, DO NOT BURN THE CARAMEL!!!

CARAMEL IS HOT—SO BE CAREFUL THAT IT DOES NOT TOUCH SKIN!!!

7. Once caramel is sufficiently warmed, then remove from microwave and begin the dipping process.

8. The apples should be dipped at an angle in order to ensure complete coverage.

9. Lift the apple from the caramel, holding stick and twisting it in a circular motion in order to remove excessive caramel from the apples.



Caramel-Coated, Plain Apple (continued)

10. Then, take the spatula and remove a small amount of caramel from the bottom eighth of the apple.

11. Place apple on prepared pan for cooling.

12. After placing approximately 12 apples on the pan, then place in the refrigerator for 5 min (be careful, because if the caramel apples are in the refrigerator for more than 5 minutes, then the caramel will begin to harden too much).

SPECIAL NOTE: CARAMEL MAY NEED TO BE REHEATED TO ENSURE PROPER CONSISTENCY THROUGHOUT THIS PROCESS



CARAMEL-COATED, DARK CHOCOLATE APPLES

EQUIPMENT

ITEM QUANTITYHilliard’s Little Dipper 1

Wood Sticks Based on # of ApplesStainless Steel Trays # Will Depend on # of Apples

Spatula 1Wax Paper Enough Wax Paper to Cover Each


INGREDIENTS

Cacao Barry Guayaquil Bitter Sweet Chocolate 12-17 large, caramel-coated apples (See recipe for Caramel-

Coated, Plain Apple in previous discussion.)

FOR TOPPING HALF OF THE APPLE WHICH IS FARTHEST FROM THE STICK YOU MAY USE A BOWL OF ONE OF THE FOLLOWING:





Caramel-Coated, Dark Chocolate Apples (continued)

DARK CHOCOLATE DIPPING PROCESS


2. Set the Hilliard’s Little Dipper to heat to 113˚F, then bring the temperature down to 81˚F and finally, bring the heat back up to 87˚F. At this point you may begin to dip the apples.

3. Once the temperature of the chocolate is at 87˚F, you may begin to dip the caramel-coated, plain apples. Caramel-coated, plain apples should be coated with dark chocolate to the top. However, chocolate should not get on the wooden stick.

4. Once the caramel apple is completely covered, then allow excessive chocolate to drip back into the Hilliard’s Little Dipper and scrap the bottom of the apple with the spatula.

5. Place the caramel-coated, dark chocolate apple on the wax-paper lined stainless steel tray.


7. Drizzle with white chocolate.




Caramel-Coated, Dark Chocolate Apples (continued)

ADDING A TOPPING

If adding a topping (peanuts, rainbow sprinkles or shredded, dry coconut), only allow the chocolate to dry a little before adding the topping. If the chocolate is completely dry, then the topping will not stick to the chocolate. Only cover the bottom half of the caramel-coated, dark chocolate apple with a topping.

SPECIAL NOTE: IF NECESSARY, THEN YOU MAY PLACE THE DARK CHOCOLATE-COATED APPLES IN THE REFRIGERATOR FOR AS MUCH AS THREE MINUTES TO ALLOW THEM TO COOL AND DRY FASTER.



CARAMEL-COATED, MILK CHOCOLATE COATED APPLES

EQUIPMENT

ITEM QUANTITYHilliard’s Little Dipper 1

Wood Sticks Based on # of ApplesStainless Steel Trays # Will Depend on # of Apples

Spatula 1Wax Paper Enough Wax Paper to Cover Each


INGREDIENTS

Cacao Barry—Lactee Superiur 12-17 large, caramel-coated apples (See recipe for Caramel-

Coated, Plain Apple in previous discussion.)

FOR TOPPING HALF OF THE APPLE WHICH IS FARTHEST FROM THE STICK YOU MAY USE A BOWL OF ONE OF THE FOLLOWING:





Caramel-Coated, Milk Chocolate Apples (continued)

PROCESS


2. Set the Hilliard’s Little Dipper to heat to 113˚F, then bring the temperature down to 80˚F. Set up again at 87˚F and finally, bring the heat down to 84˚F. At this point you may begin to dip the apples.

3. Once the temperature of the chocolate is at 84˚F, you may begin to dip the caramel-coated apples. The caramel-coated apples should be coated to the top. However, chocolate should not get on the wooden stick.

4. Once the apple is completely covered, then allow excessive chocolate to drip back into the Hilliard’s Little Dipper and scrap the bottom of the apple with the spatula.

5. Place the caramel-coated, milk chocolate apple on the wax-paper lined stainless steel tray.






Caramel-Coated, Milk Chocolate Apples (continued)

ADDING A TOPPING

If adding a topping (peanuts, rainbow sprinkles or shredded, dry coconut), only allow the chocolate to dry a little before adding the topping. If the chocolate is completely dry, then the topping will not stick to the chocolate. Only cover the bottom half of the caramel-coated, milk chocolate apple with a topping.

SPECIAL NOTE: IF NECESSARY, THEN YOU MAY PLACE THE MILK CHOCOLATE-COATED APPLES IN THE REFRIGERATOR FOR AS MUCH AS THREE MINUTES TO ALLOW THEM TO COOL AND DRY FASTER.



CARAMEL-COATED, PEANUT APPLE


EQUIPMENT


Bowl1

Stainless Steel Trays 2Microwave 1


Oil and Candy Thermometer 1Wax Paper (16 3/8 x 12 3/16) Enough to cover one tray

Handled Sifter 1

INGREDIENTS


1 block of caramel Waffle-Off spray Crushed peanuts

PROCESS





Caramel-Coated, Peanut Apple (continued)

Day of Preparation



4. Dry the apples.

5. Place stick in center of apples, ensure that stick does not go all the way through the apples.

6. Spray one tray with Waffle-Off spray and sit to the side.

7. The second pan must be lined with wax paper and set to the side.

8. Sift peanuts in order to remove all unwanted peanut dust and place peanuts on the tray with the wax paper.

9. Warm caramel in microwave at 100% power in 2:50 min intervals to ensure that caramel does not burn—NOTE: Remove caramel from the microwave and stir. Heating usually take 8 to 10 minutes. The temperature of caramel should be between 200 to 250 degrees Fahrenheit. The consistency should be similar to warm soup. You should be able to stir the caramel with great ease. AGAIN, DO NOT BURN THE CARAMEL!


10. Once the caramel is sufficiently warmed, remove from microwave and begin the dipping process.



Caramel-Coated, Peanut Apple (continued)

11. The apples should be dipped at an angle in order to ensure complete coverage.

12. Lift apple from the caramel, holding stick and twisting in a circular motion in order to remove excessive caramel from the apples.

13. Then, take the spatula and remove small amount of caramel from the bottom eighth of the apple.

14. Once caramel is on the apple, dip in crushed peanuts, firmly pressing peanuts into the caramel, ensuring that peanuts are evenly dispersed on the caramel apple. This process should be performed quickly in order to avoid the caramel hardening without the peanuts being in place.

15. Place peanut caramel apple on prepared pan for cooling.

16. After placing 12 apples on the pan, then place in the refrigerator for 5 min (be careful, because if the caramel apples are in the refrigerator for more than 5 minutes, then the caramel will begin to harden too much).

SPECIAL NOTE: CARAMEL MAY NEED TO BE REHEATED TO ENSURE PROPER CONSISTENCY THROUGHOUT THIS PROCESS.



CARAMEL-COATED, CHOCOLATE –DIPPED OREOS APPLE


EQUIPMENT


Bowl1




Small Measuring Cup 1

INGREDIENTS


1 block of caramel Melted Cacao Barry Lactee Superiur Chocoa White Coating Euro Style Waffle-Off spray Oreos

PROCESS





Caramel-Coated, Oreos Apple (continued)

Day of Preparation



3. Dry the apples.

4. Place a stick in center of each apple, ensuring that stick does not go all the way through the apple.

5. Spray a pan with Waffle-Off spray and sit to the side.

6. Warm caramel in microwave at 100% power in 2:50 min intervals to ensure that caramel does not burn—NOTE: Remove the caramel from the microwave and stir. Heating usually take 8 to 10 minutes. The temperature of the caramel should be between 200 to 250 degrees Fahrenheit. The consistency should be similar to warm soup. You should be able to stir the caramel with great ease. AGAIN, DO NOT BURN THE CARAMEL!


7. Once the caramel is sufficiently warmed, then remove from microwave and begin the dipping process.

8. The apples should be dipped at an angle to ensure complete coverage.



Caramel-Coated, Oreos Apple (continued)

9. Lift apple from the caramel, holding stick and twisting the stick in a circular motion in order to remove excessive caramel from the apples.

10. Then, take spatula and remove small amount of caramel from the bottom eighth of the apple.

11. Break Oreos in half.

12. Apply small amount of caramel on one side of broken Oreo in order to stick the cookie onto the caramel apple (repeat this step until apple is covered).

13. Dip Oreo covered apples into melted milk chocolate from the Hilliard’s Little Dipper machine, cover completely.

14. Allow chocolate to cool and dry.


16. Place apple on wax paper lined tray for cooling.

17. After placing 12 apples on the pan, then place in the refrigerator for 5 minutes (be careful, because if the caramel apples are in the refrigerator for more than 5 minutes, then the caramel will begin to harden too much.)




CARAMEL-COATED, SMORES APPLE


EQUIPMENT


Bowl1



Oil and Candy Thermometer 1wax paper (16 3/8 x 12 3/16) Enough to cover one tray


INGREDIENTS


1 block of caramel Melted Cacao Barry Lactee Superiur Chocoa White Coating Euro Style Waffle-Off spray Stacker marshmallows Graham crackers



Caramel-Coated, Smores Apple (continued)

PROCESS



Day of Preparation



4. Dry the apples.

5. Place a stick in the center of each apple, ensuring that the stick does not go all the way through the apple.

6. Spray one tray with Waffle-Off spray and sit it to the side.

7. Warm caramel in microwave at 100% power in 2:50 min intervals to ensure that caramel does not burn—NOTE: Remove caramel from the microwave and stir. Heating usually takes 8 to 10 minutes. The temperature of caramel should be between 200 to 250 degrees Fahrenheit. The consistency should be similar to warm soup. You should be able to stir the caramel with great ease. AGAIN DO NOT BURN THE CARAMEL!





8. Once caramel is sufficiently warmed, then remove from microwave and begin the dipping process.



11. Then, take spatula and remove small amount of caramel from the bottom eighth of the apple.

12. Break graham crackers into fourths.

13. Lay out four to five pieces of the stacker marshmallows.

14. Apply a small amount of caramel on one side of broken graham cracker in order to stick onto caramel apple.

15. Apply small amount of caramel on one side of marshmallow in order to stick onto the caramel apple (repeat step 14 and 15 until apple is covered).

16. Dip graham cracker and marshmallow covered apples into melted milk chocolate, cover completely.






19. Place apple on wax paper lined tray for cooling.

20. After placing 12 apples on the pan, then place in the refrigerator for 5 minutes (be careful, because if the caramel apples are in the refrigerator for more than 5 minutes, then the caramel will begin to harden too much).




CARAMEL-COATED, CASHEWS APPLE


EQUIPMENT


Bowl1





INGREDIENTS


1 block of caramel Melted Cacao Barry Lactee Superiur Melted Cacao Barry Guayaquil Bitter Sweet Chocolate Cashews Waffle-Off spray



Caramel-Coated Cashews Apple

PROCESS



Day of Preparation


3. Wash the apples, allowing apples to sit in warm water for 10 minutes to remove the wax

4. Dry the apples.








8. Once caramel is sufficiently warmed, remove from microwave and begin the dipping process.




12. Dip bottom half of caramel-covered apples into melted milk chocolate from the Hilliard Little Dipper machine, only cover bottom half of caramel apple with milk chocolate.


14. Apply small amount of caramel to one side of the cashew.

15. Apply to caramel apple.

16. Drizzle with dark chocolate.

17. Place apple on wax paper lined pan for cooling




CARAMEL-COATED, PECANS APPLE


EQUIPMENT


Bowl1





INGREDIENTS


1 block of caramel Melted Cacao Barry Lactee Superiur Melted Cacao Barry Guayaquil Bitter Sweet Chocolate Pecans Waffle-Off spray



Caramel-Coated Pecans Apple

PROCESS



Day of Preparation



4. Dry the apples.












12. Dip top half of caramel-covered apples into melted milk chocolate in the Hilliard Little Dipper machine, only cover bottom half of caramel apple with milk chocolate.


14. Apply small amount of caramel to flat side of the pecan.







CARAMEL-COATED, WALNUTS APPLE


EQUIPMENT


Bowl1





INGREDIENTS


1 block of caramel Melted Cacao Barry Lactee Superiur Melted Cacao Barry Guayaquil Bitter Sweet Chocolate Walnuts Waffle-Off spray



Caramel-Coated Walnuts Apple

PROCESS



Day of Preparation



4. Dry the apples.












12. Dip top half of caramel-covered apples into melted milk chocolate in Hilliard’s Little Dipper machine, only cover bottom half of caramel apple with milk chocolate.


14. Apply small amount of caramel to flat side of the walnut.







CANDIED APPLE

Prepare candied apples based on demand.

EQUIPMENT

ITEM QUANTITYApple Cooker Pot—Model #4016 1



Oil and Candy Thermometer 1Wax Paper (use same wax paper that is

used for fudge because it is heavier)Enough to cover one tray


INGREDIENTS

12-17 Apples (The specific type is Granny Smith Apple #64) / may require more or less apples depending on the actual size of the apples

Red candied mix

PROCESS





Candied Apple (continued)

Day of Preparation



4. Dry the apples.



7. Empty contents of one Reddy Apple Mix (3.5 lbs bag) into the Reddy Apple Cooker.

8. Add 8 ounces of water.

9. Mix water and contents of Reddy Apple Mix thoroughly with a spatula.

10. Turn on the Apple Cooker Pot.



Candied Apple (continued)

11. Heat mix to 300˚F.

12. Once the mix has reached the correct temperature (check temperature with a clip-on oil/candy thermometer).

13. Turn off the heat.

14. Tilt the pot inside the cooker and secure it with the latch on the side of the cooker. This will make dipping easier and maximize mix usage (this will be covered during training).

15. Once the pot is tilted, begin to dip the apples.

16. Coats 40 to 70 apples depending on the size and type of apples.

SPECIAL NOTES

Candied apples have a shelf life of two days.

The left over mix can be reused. Simply pour it onto a fudge wax-paper lined stainless steel tray and allow it to cool and harden. When it is time to make more candied apples, then break up the hardened candy mix and place it back in the apple cooker pot to melt.



SUPER THICK SHAKE

FOLLOW THIS RECIPE FOR THE FOLLOWING FLAVORS

Chocolate Coffee bean Extraordinary vanilla Fresh strawberry

Ingredients

9 oz of ice cream 4 oz of whole milk 1 pump of flavored syrup which should correspond with the

type of ice cream that is being used

Process

1. Place 9 oz of ice cream in stainless steel milkshake mix cup.

2. Add 4 oz of whole milk.

3. Add one pump of flavor that corresponds with ice cream flavor.

4. Blend all ingredients together, periodically turning the cup.

5. Once completed, pour the milkshake in a 16 oz cup, with lid and straw.



Super Thick Shake (continued)

FOLLOW THIS RECIPE FOR THE FOLLOWING FLAVORS

For all other flavors add one more ounce of whole milk and do not use syrup

9 oz of ice cream 5 oz of whole milk

Process




4. Once completed pour the milkshake in a 16 oz cup, with lid and straw.

5. Use a napkin to grab the straw.

6. Then, using the same napkin, wrap the napkin around the cup and present to the customer.



MUDSLIDE SHAKE

FOLLOW THIS RECIPE FOR THE MUDSLIDE SHAKE

Ingredients

9 oz of coffee bean ice cream 3 oz of whole milk 1 pump of hot fudge 1 pump of coffee-flavored syrup 1 oz scoop, unleveled, of crushed Oreo topping

Process

1. Place 9 oz of coffee bean ice cream in stainless steel milkshake mix cup.


3. Add 1 pump of coffee-flavored syrup.

4. Add 1 oz scoop, unleveled, of crushed Oreo toppings.

5. Add 1 pump of hot-fudge.


7. Once completed pour shake in 16 oz cup, with lid and straw, present to the customer with a napkin around the cup.

8. Use napkin to grab the straw.



CARAMEL SHAKE

FOLLOW THIS RECIPE FOR THE CARAMEL SHAKE

Ingredients

9 oz of Dulce de Leche ice cream 4 oz of whole milk 1 pump of hot, caramel topping

Process



3. Add 1 pump of hot, caramel topping.


5. Once completed pour shake in 16 oz cup, with lid and straw present to the customer with a napkin around the cup.

6. Use napkin to grab the straw.

SPECIAL NOTE: IF A CUSTOMER REQUESTS A MALTED SHAKE, THEN ADD TWO FULL PLASTIC SPOONS OF MALTED MILK TO THE MILKSHAKE MIX.

An additional option is whipped cream. Do not offer the whipped cream to the customer, only add upon request.



OLD FASHIONED ICE CREAM SODA

SODA WATER

1. In a 22 oz cup add 2 ounces of whole milk and two pumps of any flavor.

2. Stir ingredients well with a plastic spoon.

3. Add 6 ounces of ice cream (customer’s choice).

4. Add soda water.

5. Stir a little more, leaving spoon in cup.

6. Grab a napkin with a straw and place a straw in the cup.

7. Wrap the cup with a napkin.

8. Present to the customer.

ROOT BEER OR COKE

1. In a 22 oz cup add 6 ounces of ice cream (customer’s choice) and soda (Root Beer and Coke).



4. Wrap the cup with the same napkin that you grabbed the straw.




DOUBLE CHOCOLATE FLOAT (ICE CREAM SODA)

1. In a 22 oz cup add 2 ounces of whole milk and two pumps of chocolate syrup.


3. Add 6 ounces of chocolate-flavored ice cream.

4. Add soda water.





An additional option is whipped cream. Do not offer whipped cream to the customer; only add upon request.



STRAWBERRY FIELDS (ICE CREAM SODA)

1. In a 24 oz cup add 2 ounces of whole milk and three pumps of strawberry-flavored syrup.


3. Add 6 ounces of fresh strawberry ice cream.

4. Add soda water.





An additional option is whipped cream. Do not offer whipped cream to the customer; only add upon request.



STRAWBERRY SMOOTHIE

ALL SMOOTHIES ARE SERVED IN THE SAME 16 OZ CUP THAT IS USED TO MEASURE THE ICE, THEN SERVED WITH A LID, STRAW AND NAPKIN,

Island Oasis Strawberry frozen beverage mix Defrost the Island Oasis Strawberry frozen beverage

mix in the refrigerator (four at a time) Take a full day to defrost the Island Oasis Strawberry

frozen beverage mix in the refrigerator Shake container before and after each use

1. Pour 8 ounces of Island Oasis Strawberry frozen beverage mix into blender.

2. Fill a 16 ounce cup with ice.

3. Add ice to mix in the blender.

4. Press Puree option on the blender.

5. Blend until mixture is smooth.



STRAWBERRY-BANANA SMOOTHIE

ALL SMOOTHIES ARE SERVED IN THE SAME 16 OZ CUP THAT IS USED TO MEASURE THE ICE, THEN SERVED WITH A LID, STRAW AND NAPKIN,

Island Oasis Strawberry frozen beverage mix Defrost the Island Oasis Strawberry frozen beverage

mix in the refrigerator (four at a time) Take a full day to defrost the Island Oasis Strawberry

frozen beverage mix in the refrigerator Shake container before and after each use

1. Pour 8 ounces of Island Oasis Strawberry frozen beverage mix into blender

2. Add one whole medium banana

3. Fill 16 ounce cup with ice.

4. Add ice to Island Oasis Strawberry frozen beverage mix in blender.

5. Press Puree option on blender.

6. Blend until mixture is smooth.



CLASSIC SUNDAE

Assemble the Classic Sundae in the following order:

CONTAINER

1. 10 oz plastic bowl (dine-in) – in instances where customer request a to-go container, build the classic sundae in the 5 ½ inch hinged, plastic container.

INGREDIENTS

2. 3—3 ounce scoops of ice cream (customer’s choice of any flavors).

3. Choice of one wet topping.

4. Choice of one dry topping.

5. Whipped cream.

6. One cherry.

FINISHING TOUCHES

7. One decorative element.

8. One spoon.

9. One napkin



BANANA SPLIT

Assemble the Banana Split in the following order:

CONTAINER

1. Banana Split container

INGREDIENTS

2. 1 peeled, medium banana cut length-wise down the center.

3. Place each half on each side of the container.

4. 3—3 oz scoops of ice cream (customer’s choice of flavors).

5. Choice of three wet toppings (Ensure that the customer wants toppings all over the Banana Split. Confirm placement of the toppings).

6. Comes with peanuts (Confirm with the customer that peanuts are an acceptable dry topping. An alternative topping is permissible).

7. Whipped cream (Presentation is one point of whipped cream on each scoop of ice cream).

8. 3 cherries (One cherry on each point of whipped cream).



Banana Split (continued)

FINISHING TOUCHES


10. One spoon (provide additional spoons upon request).

11. One napkin



BROWNIE HOT FUDGE SUNDAE

Assemble the Brownie Hot Fudge Sundae in the following order:

CONTAINER

1. 9 inch round, clear plastic plate (In instances where a customer request a to-go container, build the classic sundae in the 5 ½ inch hinged, plastic container).

INGREDIENTS

2. Place brownie on plate.

3. Warm in microwave for 20 seconds (if refrigerated) 10 seconds if room temperature.

4. 3—3 oz scoops of the customer choosing-one on top of brownie, and the other two on each side of the brownie on the plate.

5. One pump of hot fudge.

6. Unleveled 1 oz ladle heath chunk.

7. 3 points of whipped cream, one on each scoop of ice cream.

8. 3 cherries, one of each point of whipped cream.



Brownie Hot Fudge Sundae (continued)

FINISHING TOUCHES


10. One spoon (Provide additional spoons upon request).

11. One napkin.



CIRCUS BOX SUNDAE

Assemble the Circus Box Sundae in the following order:

CONTAINER

1. One clean circus box container

INGREDIENTS

2. One scoop of circus ice cream

3. One pump of hot fudge

4. Approximately 10 Gummi bears

5. One unleveled 1-oz ladle of sprinkles

6. One point of whipped cream

7. One cherry on top

FINISHING TOUCHES

8. One decorative element

9. One spoon

10. One napkin



SMORES SUNDAE

Assemble the Smores Sundae in the following order:

CONTAINER

1. 10 oz plastic bowl [In instances where customer request a to-go container, build the sundae in the 5 ½ inch hinged, plastic container.]

INGREDIENTS

2. Three-3 oz scoops of ice cream (customer’s choice)

3. One unleveled 2 oz ladle of marshmallows


5. Three squares (crushed) of graham crackers

6. One generous point of whipped cream

7. Cherry on top

FINISHING TOUCHES


9. One spoon

10. One napkin



SAND CASTLE SUNDAE

Assemble the Sand Castle Sundae in the following order:

CONTAINER

1. Container to be announced

INGREDIENTS

2. Cookie at the bottom of the container

3. Five—3 oz scoops of ice cream (customer’s choice)

4. One–1 oz unleveled ladle wet walnuts

5. One pump of hot caramel


7. Two dry toppings (customer’s choice)


9. Three cherries on top



Sand Castle Sundae (continued)

FINISHING TOUCHES

10. One pair of sunglasses to sit on top of whipped cream


12. One spoon

13. One napkin



MOM’S APPLE PIE SUNDAE

Assemble the Mom’s Apple Pie Sundae in the following order:

CONTAINER


INGREDIENTS

2. Three—3 oz scoops of mom’s apple pie ice cream

3. One pump of hot caramel

4. One 1 oz ladle of crushed pecans


6. Cherry on top

FINISHING TOUCHES

7. Decorative element

8. One spoon

9. One napkin



PEANUT BUTTER CUP SUNDAE

Assemble the Peanut Butter Cup Sundae in the following order:

CONTAINER


INGREDIENTS

2. Three—3 oz scoops of chunky peanut butter cup ice cream


4. One unleveled 1 oz ladle of peanut butter cups

5. Whipped cream

6. One cherry

FINISHING TOUCHES


8. One spoon

9. One napkin



KILIMANJARO SUNDAE

Assemble the Kilimanjaro Sundae in the following order:

CONTAINER


INGREDIENTS

2. Three—3 oz scoops of the coconut storm ice cream


4. One 1 oz ladle of shredded coconut

5. Whipped cream

6. One cherry

FINISHING TOUCHES


8. One spoon

9. One napkin



LUXURY SAMPLER

Assemble the Luxury Sampler Sundae in the following order:

CONTAINER

1. Rectangular container for dine-in

INGREDIENTS

2. Nine scoops of sample-size scoops (customer choice), using scooper with purple handle

FINISHING TOUCHES

3. One spoon

4. One napkin



COOKIEWICH

Assemble the Cookiewich in the following order:

CONTAINER

1. 9 inch round, plastic plate

INGREDIENTS

2. Place one chocolate chip cookie, upside down, on plate

3. Put one 5 oz serving of ice cream on the cookie

4. Place second cookie on top

FINISHING

5. One spoon

6. One napkin



TRACY’S KITCHEN SINK

Assemble the Tracy’s Kitchen Sink in the following order:

CONTAINER

1. Container to be announced

INGREDIENTS

2. 12 scoops of ice cream (customer choice)

3. All dry toppings (ensure that customer wants all of the toppings)

4. All wet toppings (ensure that customer wants all of the toppings)

5. Six points of whipped cream

6. Six cherries on each point

FINISHING TOUCH

7. Two decorative items (one fan and then something else)

8. Number of spoons based on customer specification

9. Napkins



FLOWER CHILD

Assemble the Flower Child in the following order:

CONTAINER

1. 4.3 inch terra cotta flower pot

2. Line the pot with large ice cream cup lid

INGREDIENTS

3. Three—3-oz scoops of ice cream (customer choice)

4. One unleveled 2-oz ladle of marshmallows


6. Cover with crushed Oreo

7. Whipped cream

8. Sprinkle with more Oreos

9. Cherry on top

FINISHING TOUCHES

10. One decorative element (umbrella)



SMALL ICE CREAM

Ice Cream Portion

Small—5 oz of ice cream, two scoops (can be two different flavors)

There are two different size ice cream cups

All cones can accommodate a small or large serving



LARGE ICE CREAM

Ice Cream Portion

Large—8-oz of ice cream, three scoops (can be three different flavors)

There are two different size ice cream cups

All cones can accommodate a small or large serving



STRAWBERRIES (WET TOPPING)

The strawberry wet topping portion is one 2-oz ladle.



PINEAPPLE (WET TOPPING)

The pineapple wet topping portion is one 2-oz ladle.



MARSHMALLOW (WET TOPPING)

The marshmallow wet topping portion is one 2-oz ladle.



HOT CARAMEL

The hot caramel portion is one pump.

SPECIAL NOTE: CARAMEL IN THE WARMER HAS A SHELF LIFE OF 10 DAYS. WHEN ADDING CARAMEL FROM A NEW CONTAINER, ENSURE THAT THE OLD CARAMEL IS AT THE BOTTOM AND THE NEW CARAMEL IS AT THE TOP. ALSO, IN THE EVENT THAT THE CARAMEL IS DISCOLORED DUE TO BURNING, THEN IT MUST BE DISCARDED.



HOT FUDGE

The hot fudge portion is one pump.

SPECIAL NOTE: FUDGE IN THE WARMER HAS A SHELF LIFE OF 10 DAYS.FUDGE MUST BE REFRIGERATED AT NIGHT. AS A RESULT, REMOVE THE FUDGE FROM THE WARMER ONE HOUR PRIOR TO CLOSING SO THAT IT CAN COOL BEFORE BEING PLACED IN THE REFRIGERATOR.



COOKIES

Every Sloan’s business must serve chocolate chunk cookies. In addition, you may serve oatmeal raisin and/or macadamia white chocolate cookies if they prove to be profitable.

PREPARATION

Preheat oven at 325˚ Fahrenheit. Place 12 unbaked cookies on a baking tray. Place the tray in heated oven for 13 minutes.

PRESENTATION

Once the cookies are prepared, allow the cookies to cool. Once the cookies are cool, sit them on the Hatco warming tray, which allows them to remain warm until sold.



FUDGE

Calico Cottage, Inc., Sloan’s Franchise LLC’s approved fudge vendor, will provide extensive training on how to prepare, store and present fudge. The contact information for the Calico Cottage, Inc. is provided below:

Calico Cottage, Inc.210 New Highway

Amityville, NY 11701

Phone: 631-841-2100Fax: 631-841-2401



SUGAR-FREE CHOCOLATES

Sloan’s offers a number of sugar-free chocolates, which are safe for people with diabetes. These sugar-free chocolates contain Maltitol.

MALTITOL: Maltitol is a sugar alcohol (a polyol) used as a sugar substitute. It has 75-90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning. It is used to replace table sugar because it has fewer calories, does not promote tooth decay and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-a-glucopyranosyl-D-sorbitol. It is known under trade names such as Maltisorb, Maltisweet and Lesys.



RECOMMENDED WEEKLY AND QUARTERLY CLEANING PROCEDURES

From Sloan’s Franchise LLC experience in the store business, we have found that some cleaning procedures are preferred to others for effectiveness and efficiency.

The following discussions outline weekly and quarterly cleaning procedures.



Recommended Weekly and Quarterly Cleaning Procedures (continued)

MONDAY

Using Windex and paper towel, clean the entrance door, including frame, glass and side columns

Using Windex and paper towel, clean the front toy islands, including the baseboards (use a cart on which to place toys while you clean)

Clean and restock bulk candies wall

Restock candies Clean the tops of all containers as well as lids Sanitize scoops and tongs Using a wet and dry cloth, dust containers that store the

boxed candies

Using Windex and paper towel, clean the shelves behind the chocolate counter

Using Windex and paper towel, clean the shelves on the side of the chocolate cases

Using sanitizer, clean the marble top on the ice-cream display case (REMEMBER TO REMOVE ALL CANDY BOXES AND CONTAINERS PRIOR TO SANITIZING)




TUESDAY

Clean the fudge and caramel warmers

Unplug the warmer Empty the content of the warm Throw out the water Clean with warm water, dish detergent and yellow and

green sponge Rinse thoroughly Ensure that the electrical cord does not get wet Put the warmer back in place Insert the stainless steel containers Fill the outer container with water up to ¾ Plug in the warmer Set the warmer to the correct temperature

Clean the chocolate-dip warmer

Unplug the warmer Empty the content of the warm Throw out the water Clean with warm water, dish detergent and yellow and

green sponge Rinse thoroughly Ensure that the electrical cord does not get wet Put the warmer back in place Insert the stainless steel containers Fill the outer container with water up to ¾ Plug in the warmer Set the warmer to the correct temperature




Clean the wet toppings refrigerator by emptying all of the containers and washing them in the dishwasher

Clean the cone containers

Empty cones from one container at a time Wash in dishwasher with the lid Dry well Place the pan liner inside Place the cones back into the container

Using a clean wet cloth and no detergent, clean the registers

Power off the displays Clean each display Lift the scale and clean underneath Dust off the printers, customer displays and SCU

readers Clean the soda machine per user manual




WEDNESDAY

Using Windex and paper towel, clean all shelves and marble top

Using Windex and paper towel on the outside of the refrigerators and vinegar and water and paper towel for the inside of the refrigerators, clean all refrigerators

Using Windex and paper towel on the outside of the microwave and vinegar and water and paper towel for the inside of the microwave, clean the microwave (wash the microwave plate in the dishwasher)

Clean the walk-in freezer

Sweep the floor with a designated freezer broom Check discrepancies and rearrange any box of ice

cream that is improperly stored

Using Soft Scrub and a cloth, clean and disinfect the hand-washing sink

Clean all drains

Remove the top from the drain Use bleach and a designated scrub to brush the drain Pick up any plastic debris Rinse with water

Dust off shelves behind and on the side of the chocolate displays




THURSDAY

Thoroughly clean and sanitize all counter tops (remove all items and equipment

Using warm, soapy water, clean cabinet doors behind the counter

Using warm, soapy water, clean the swing door

Using Soft Scrub and a sponge, clean the kitchen sink and shelves

Using Windex and paper towel, clean the stuffed-animals island (use a cart on which to place toys while you clean)

Using water and a wet cloth, clean the wall paper underneath the shelf where the train is located (also remove gum)

Using vinegar-and-water solution as well as a wet cloth, clean the chairs inside of the store

Using Soft Scrub and a sponge, clean the chairs outside the store

Clean and dust the candy wall

Clean the chocolate displays

Carefully remove the glass doors Carefully remove the trays from the shelves Clean the shelves and the doors with Windex and

paper towels




Using Windex and paper towel, clean the front toy islands, including the baseboards (use a cart on which to place toys while you clean)

FRIDAY, SATURDAY AND SUNDAY

On an as-needed basis, restock candies, chocolates and paper goods

Manager in charge is responsible for assigning additional duties that can be completed during non-peak times

EVERY TWO WEEKS

Dust fan blades, including air-conditioning fans

Wipe down inside doors

Wipe down walls throughout the store

Clean drawers throughout the store

Clean office shelves




ONGOING BASIS (MONDAY THROUGH THURSDAY CLEAN ONE CASE PER DAY PRIOR TO THE STORE OPENING)

On an ongoing basis, using a clean damp towel with hot water and paper towel, clean and dry the ice cream display case. Special Note: DO NOT use Windex inside the ice cream case, especially when ice cream is inside of the case.

QUARTERLY

Clean ice cream display case filters with a brush and pressurized air

Clean chandeliers

Clean Sloan’s sign above the front door

Using a brush, warm water and Soft Scrub clean table stands

Clean baseboards

Clean jellybean display

Clean ice machine

Clean kitchen walls

Clean refrigerator filters

Depending on the climate where your Sloan’s store is located, you must empty candy bins and wash them in the dishwasher either quarterly or twice a year. Dry the bins with paper towel. SPECIAL NOTE: THE BINS MUST BE COMPLETELY DRY PRIOR TO PLACING CANDY BACK IN THE BINS



UTENSILS FOR CLEANING

UTENSILS FOR CLEANINGDESCRIPTION NO. PIECES

Broom 3Long-Handled Dustpan 2Dust Cloth 3Sponge Cloth 5Paper Towel Holder 2Paper Towel Roll 5Mop Bucket with Ringer and Mop 1Dishwashing Sponge 5Lubricant for Machine Seals 1Empty Spray Bottles 5Cleaning Brush 2Toilet Brush 1



EQUIPMENT AND FIXTURE CLEANING AND MAINTENANCE

Practicing regular and preventive maintenance is far more cost effective for your Sloan’s store than waiting for something to malfunction or break and then fixing it. Preventive cleaning and maintenance of equipment is important.

The following pages provide instructions on cleaning and maintaining your machines, fixtures and equipment.



CHANDELIERS

CLEANING PROCEDURES

The following cleaning process requires two employees.

1. Ensure that the chandelier lights have been turned off and are relatively cool to the touch.

2. If possible, place a thick or folded blanket under the fixture to catch and cushion any pieces that you may drop.

3. Set up the ladder in a stable position under the chandelier.

4. The ladder should be set up on the floor in a manner that will allow one employee to work on each side of the chandelier.

5. One employee will climb the ladder with a container in order to remove the round plates under each light bulb.

6. The round plates must be carefully and gently place in the container.

7. The second employee must wash the round plates with warm water and degreaser, rinse and dry with a paper towel. At the same time, the employee on the ladder will begin dusting the chandelier as well as the light bulbs, working from top to bottom. The dusting should be carried out by using a Swiffer 360 Duster Kit.

8. Using a semi circle soft brush, clean the arms of the chandelier.



Chandeliers (continued)

9. Using a cloth that has been wet (damp, not soggy) with warm water and degreaser solution, clean the chain of the chandelier.

10. Replace the light-bulb plates once they are completely dry.



APPLE COOKER POT



Apple Cooker Pot (continued)

CLEANING THE STAINLESS STEEL REMOVABLE APPLE COOKER POT

To clean the apple cooker pot, you must adhere to the following instructions:

1. Allow the pot to cool.

2. Remove the pot from the cooker/heating unit.

3. Wash to pot with warm water and dish detergent.

4. Dry the pot thoroughly with paper towel or a lint-free cloth.

5. Place dry pot back in cooker/heating unit.




MAINTENANCE



HILLIARD’S LITTLE DIPPER

WARNING!!!!

To avoid injury and electric shock, do not perform any servicing other than that contained in the Hilliard’s Little Dipper Operating Instructions unless qualified. Install this equipment in accordance with the National Electrical Code. Use only the power source specified on the name plate. Connect the equipment to a grounded outlet.

LITTLE DIPPER CLEANING

Changing Coatings

When changing from a light to a darker coating, thorough cleaning of the littler dipper IS NOT necessary. However, when changing from a dark to a light coating, it IS desirable to clean the little dipper thoroughly in order to avoid discoloring the new coating. This is particularly important when white or pastel coating are to be used.

Changing to Dark Chocolate

Dark chocolate can withstand a small amount (5%) of lighter coatings without any noticeable effect on their appearance. When changing to dark chocolate, the following cleanup procedure will be sufficient:

1. Turn off kettle drive switch.2. Remove all excess melted and lump chocolate from the kettle.3. Wipe remaining excess chocolate from the kettle.4. Add fresh coating following “Initial Startup” procedures (See

the Hilliard’s Little Dipper Operating Instructions)



Hilliard’s Little Dipper (continued)

Changing to a Lighter Coating

1. Turn off the kettle drive switch. Disconnect the plug from the wall outlet.

2. Remove all excess melted and lump chocolate from the kettle.3. Remove the two wing nuts, which hold the divider in place.4. Remove the probe assembly from the divider by removing the

nylon thumbscrew that goes through the divider plate and screws into the nylon piece at the end of the probe assembly.

5. Lift the divider straight up and clean it in the sink.6. The probe assembly and bowl should be wiped out with a hot,

damp cloth. DO NOT IMMERSE THE PROBE ASSEMBLY OR LITTLE DIPPER IN WATER!

7. Dry all parts thoroughly as moisture in combination with chocolate will ruin the chocolate.

8. Reassemble all parts in the reverse order removed.



Hilliard’s Little Dipper (continued)

SERVICE AND MAINTENANCE

In order to avoid electrical shock, DO NOT perform any service or maintenance on the Hilliard’s Little Dipper unless qualifies. Your Little Dipper requires little maintenance other than periodic cleaning. If it does not appear that your Little Dipper is operating properly, then please contact Hilliard’s immediately at 508-587-3666.



WHIPPED CREAM DISPENSER—MINIWHIPPER KW50

SPECIAL NOTE: THE FOLLOWING INSTRUCTIONS AND DIAGRAMS REFLECT THE INSTRUCTIONS AND DIAGRAMS PROVIDED IN THE

MINIWHIPPER KW50 OPERATIONS MANUAL



Whipped Cream Dispenser—Miniwhipper KW50




WASHING

Open the switch (pos. 3 fig. 1) and cut out the protection switch.

Eliminate the cream from the hopper by removing the drain plug. (pos. 221 fig. 1) and the plug covering the drain pipe (pos. 132 fig. 1). Place a receiver beneath the drain pipe. This pipe will drain also the washing water from the hopper. Clean it with the proper brush during washing. Use cold or lukewarm water. Hot water may damage the special alloys and/or plastic employed in the construction of the machine.

Wash every part in contact with product using a detergent solution.

STERILIZING

Before starting production of whipped cream put again the plug into the hopper bottom and also the plug covering the drain pipe.

Fill the hopper with sterilizing solution.

Shut the breaker.

Push the button until some drops of the solution are dispensed.

Stop the machine. Before starting again the production of the whipped cream, put a receiver under the drain pipe and remove the plug.

Do not touch with your hands the parts after they have been sterilized.




IMPORTANT

In order to avoid an early wearing of the pump, the machine should run only the time strictly necessary when the hopper is empty or filled with water or cleaning and sterilizing solution only.

HYGIENE

Mildew and bacteria thrive and multiply very rapidly in the cream fat contents. To eliminate them, it is imperative to thoroughly wash all the elements getting in touch with the product.

A GOOD RECOMMENDATION

At night after the end of the service, if you do not clean the machine entirely, disassemble the spigot head and the texturizer (all the parts of TAV. I) and leave them over night in a receiver containing a sterilizing solution.

Before starting the service again just rinse them with running water and assemble them.




DISASSEMBLING AND RE-ASSEMBLING OF THE PARTS COMING IN CONTACT WITH CREAM

Spigot

How to disassemble the spigot (TAV. I)

Texturizer

How to disassemble the texturizer (TAV. I)Remove all the O-ring gaskets with the proper remover and the rubber valve (pos. 225 – table 1).Wash and re-assemble them after having greased them with food grease, butter or margarine.Take care the rubber valve (pos. 225) is threaded till the end of its seat.

Disassembling the Texturizer

Introduce the stick packed in the bag for tools into the plastic tube and push out the metal part (TAV. I)Re-assembling:Fit the texturizer to the plastic tube, assemble the spring and push this set into the spigot.

Pressure Pump

To remove the pump rotate it a quarter of a turn and then disassemble it.The cog-wheels are disassembled by unscrewing the knobs and lifting the pump cover (TAV. II)The Inside spring is disassembled by removing the plastic tube. Handle the parts with the utmost care to avoid their being damaged and use a clean cloth.




MAINTENANCE

Refrigeration Installation

The valves and refrigeration controls we employ are produced by manufacturers known all over the world, so that their replacement will be easy no matter when required. The refrigeration system has been thoroughly dried and charged with Lbs. 0,27 f R134 at the plant.When additional gas has to be added, original R134 bottles only should be used to avoid humidity.The air cooled condenser should be freed every month from the bits of paper, dust, etc. which might obstruct it and hinder the good running order of the machine and possibly damage it.It is advisable to have qualified and skilled personnel in charge of maintenance in order to avoid that, through carelessness or lack of experience on the part of non qualified or unskilled personnel, the good running order of the machine is impaired or its operational life shortened.It is also advisable to call on the manufacturers or their Representative at all times to follow closely their suggestion which alone can insure a long and satisfactory operation of the machine.



WAFFLE CONE MAKER

CoBatCo WAFFLE CONE BAKER CLEANING INSTRUCTIONS

1. DO NOT USE ABRASIVE CHEMICAL CLEANERS OR OVEN CLEANER TO CLEAN THE GRID SURFACES.

2. The baking surfaces on the unit will darken and season with use. It is not necessary to keep the grid surfaces bright, shiny and chrome-like. All that is necessary to insure proper baking is that the grids are free of excess batter and buildup.

3. DO NOT IMMERSE THE UNIT IN WATER OR ALLOW WATER TO RUN INTO THE INTERIOR OF THE UNIT.

4. Use the brass bristle cleaning brush to keep the grid surface clean and free of buildup. Use the cleaning brush to remove hard baked-on particles or to clean out grooves in the baking surface. For best results use the scraper edge of the brush when the unit is HOT.

5. If you choose to keep the side edges of the baking grids clean and chrome-like you can use a dry, green Scotch Brite scouring pad. When cleaning the grids with a scouring pad, be sure the baker is TURNED OFF, and is WARM to the touch, NOT HOT.

6. The best cleaning advice is to stay ahead of the process. ROUTINE DAILY MAINTENANCE of your unit works best. Make cleaning the unit part of your closing procedures each evening.



Waffle Cone Maker (continued)

SERVICE AND MAINTENANCE

If it does not appear that your waffle cone maker is operating properly, then please contact CoBatCo immediately at 1-800-426-2282.



ELECTRO FREEZE—MODEL 99T-RMT



Electro Freeze—Model 99T-RMT



FUDGE EQUIPMENT

Calico Cottage, Inc., Sloan’s Franchise LLC’s approved fudge vendor, will provide extensive training on how to clean and maintain all fudge equipment. The contact information for the Calico Cottage, Inc. is provided below:

Calico Cottage, Inc.210 New Highway

Amityville, NY 11701

Phone: 631-841-2100Fax: 631-841-2401



CONTINENTAL REFRIGERATOR



ICE MACHINE



Ice Machine (continued)




SPECIAL NOTE: THE REFRIGERATION COMPANY WILL SERVICE THE ICE MACHINE ONCE A YEAR.



DISHWASHER



ICE CREAM DISPLAY CASE



Ice Cream Display Case (continued)




GENERAL DAILY CLEANING INSTRUCTIONS

You must clean the ice cream display cases during the week (Monday through Thursday)—cleaning one case per day—prior to opening the store.

1. Turn on the lights in the case.

2. Using two hands, remove the glass covering.

3. Carefully place the glass covering out of the way on a flat, stable surface.

4. Stop the drainage spout.

5. Pull out the dry/wet vacuum and remove any loose debris. You will use the dry/wet vacuum continuously to remove dirty water that develops from the cleaning process.

6. Remove internal, removable racks in order to allow for cleaning.

7. Obtain a water hose.

8. Spray water on racks, frames, sidewalls and bottom of display case in order to remove all food and sticky substances.

9. Spray down all frames and racks.

10. Once the inside of the display case is clean, then store the water hose appropriately.




11. Wipe down the entire case—inside and outside—using a clean, damp cloth. Ensure that every edge and corner of the display case is clean. These are areas where crumbs and ice cream will settle.

12. Dry with entire display case—inside and outside—with a clean, dry cloth.

13. Use Windex and paper towel to clean the windows of the case. (ONLY USE WINDEX WHEN THERE IS NO ICE CREAM IN THE CASE). Also, you should only apply the Windex to the paper towels; DO NOT SPRAY WINDEX DIRECTLY ON THE GLASS.

14. Use paper towel sprayed with Windex to remove smudges and grease from the display case’s glass surfaces.

15. Empty out the dry/wet vacuum by pouring the dirty water down an appropriate floor drain.

16. Clean the inside of the dry/wet vacuum with a cap full of bleach and hot water.

17. Once the dry/wet vacuum is clean, pour the dirty water down an appropriate floor drain.

18. Return the wet/dry vacuum to its appropriate location.

19. Wash hands in hand-washing sink.

20. Turn on the ice cream display case.

21. Using a cart, obtain ice cream from the freezer.




22. Place ice cream in the display case appropriately.

23. Lock ice cream, along with its cover, in place.

24. Clean the cart.

25. Return cart to appropriate location.

26. Mop up any water.

27. Wash hands in hand-washing sink.



COUNTERTOP CONVECTION OVEN



Countertop Convection Oven (continued)



HATCO WARMING TRAY

[PLEASE NOTE: PLEASE PROVIDE HATCO WARMING TRAY CLEANING AND MAINTENANCE INSTRUCTIONS WHEN THEY BECOME AVAILABLE.]



SAFETY IN YOUR STORE

Safety in your store is of paramount importance. This means the safety of both employees and customers. The following pages provide common-sense guidelines for all employees.

WORKPLACE SAFETY PROGRAM

As the franchisee, you must create a workplace safety program that is responsive to the individual needs of your store. You will be responsible for implementing, administering, monitoring, and evaluating the safety program. Its success depends on the alertness and personal commitment of all of your employees.

Provide appropriate information to your employees about safety and health issues through regular internal communication channels such as meetings, bulletin board postings, memos, or other written communications.

PREVENTING ACCIDENTS

Watch for these major causes of accidents:

Improper Handling and Lifting

Keep your back straight and bend your knees so your legs will do the work when lifting heavy objects.

Falls

To minimize the chance of falls, immediately wipe up all spills, never stand on a countertop or climb on shelving, and wear rubber- or non-skid-sole shoes.



Safety in Your Store (continued)

Falling Objects

Improperly stacked items in storage areas (especially boxes) create the potential of falling objects. Stack items securely and avoid making piles too high.

Careless Movement

Rushing around is often a cause of accidents. Even at peak times, it is important to perform your work duties in a steady, consistent way, without rushing. At no time should there ever be running or horseplay. Always look in the direction you are walking; do not turn sharply or stop abruptly.

Hand Tools

Tools can become accident-causing agents when they are carelessly or inappropriately used. Special care needs to be taken when using any tools, especially knives, box cutters, scissors, staplers, or hammers.

PREVENTING FIRES

Sloan’s Franchise LLC recommends the following measures to avoid fire hazards:

Do not leave garbage inside overnight.

Keep combustible materials and supplies in a safe container.

Instruct smokers to extinguish their cigarettes in ashtrays.

Practice good housekeeping habits at all times.




Dispose of greasy rags and paper in closed containers.

Do not overload outlets or use temporary wiring.

Keep all aisles and exits clear of obstructions.

Make sure exit signs are in place and illuminated, if electric.

Have a fire emergency plan. The key to the success of any such plan is that all employees are given specific responsibilities and are instructed on how to perform these duties before the emergency occurs.

Train all employees in the location and use of fire extinguishers. Show all employees where the gas cut-offs are and how to turn off gas mains. Show all employees where the circuit breakers are and make sure all markings are clear.

Check fire extinguishers monthly. Visually check the gauge to see that the fire extinguisher is charged and the pin has not been pulled. If the pin in the handle has been pulled, the extinguisher may have been tampered with and activated. Also look for signs of obvious physical damage, corrosion, or other impairments. Any signs of defect should indicate that the extinguisher needs a complete maintenance check by the supplier's service personnel. Fire departments will check these periodically, as well.

Hold periodic practice fire drills so everyone will know what to do if there is a fire.




WHAT TO DO IN CASE OF FIRE

In the event of a fire, you should first do all you can to eliminate all danger to customers and employees. Secondly, try to minimize damage to the premises by extinguishing the fire or containing it until the fire department arrives. Depending on the size, nature, and progression of the fire, follow these procedures:

1. Call the fire department. Give the dispatcher your street address and the nearest intersection. Remain on the phone until the dispatcher tells you to hang up.

2. Evacuate everyone. Check to be sure everyone is out of the restrooms.

3. When the building has been cleared, post an employee near each entrance to see that no one re-enters and that the exterior doors are kept shut.

4. Shut down any gas lines.

5. Use a fire extinguisher if the fire is very small.

6. If conditions become too hot or smoky, get out. Stay in the vicinity to assist the fire department by providing any information needed.

7. After the fire has been put out:

a. Report the incident to Sloan’s Franchise LLC and your insurance company.

b. Check your local ordinances to see if the health department and/or fire Marshall must inspect the premises prior to re-opening.



STORE SECURITY

Knowing what to do in the event of a security emergency will help you protect yourself, your employees, and your customers from harm. Consider the following guidelines.

ROBBERY

During a robbery, the prime consideration should be your personal safety. If a robber displays a gun, consider it to be real and loaded. If the robber tells you he is armed, believe him. Cooperate with him. You may lose money, but you could save your life and the lives of your co-workers and customers.

During the robbery, carefully observe the physical characteristics of the robber(s). If there is more than one, study the closest one. Characteristics to study include: race, approximate age, weight and height (head to foot), build, speech (accent?), any noticeable marks, scars, or deformities. Also note the robber's method of operation and try to remember exactly what he said. Also note his means of escape: car or foot. Look for accomplices. Many robberies are committed by more than one person. The accomplice(s) may be outside in a "getaway car." If possible, observe the getaway vehicle. Note the color, make, model, and year. Try to jot down the license number. Check to see if there were any dents, lights out of order, etc.

After a robbery, lock the doors of the store, keeping the witnesses safely inside. Instruct all persons that they are not to talk. This way, each person's impressions will remain uninfluenced. Do not touch any articles that may have been touched or left by the robber. You might destroy valuable clues or fingerprints. Notify the law enforcement officials. Give them the location of the robbery and tell them whether anyone was injured. Do not hang up the phone until the police arrive--unless they tell you to do so. When the police arrive, they will ask many questions, such as:



Store Security (continued)

When did the robber leave--the exact time? What kind of weapon was used? What was the direction of escape? What was the description of the robber, getaway vehicle, etc.?

Do not allow anyone other than the authorities to enter the building. When the authorities ask how much cash was taken, tell them an "undetermined" amount. This will prevent the figure from showing up in the news the next day.

BURGLARY

If you suspect the store has been burglarized while it was closed, contact the police immediately. Nothing should be touched until the police have arrived and have examined the premises.

SECURITY TIPS

The following tips are designed to help you ensure the security of your store and its assets. If you follow them faithfully, you will be unlikely to be victimized by the criminal element.

Only allow managers to sign overring, refund, or void slips.

Keep an eye on the register area at all times.

Do not allow unauthorized persons in the store room at any time.



Store Security (continued)

Caution employees against discussing sales levels with anyone--either inside or outside of the store.

Limit the number of key holders to as few as is practical.

Inform employees that you will dismiss and/or prosecute any employee found guilty of theft or misappropriation.

Keep rear access doors locked when not in use.

Insist that two employees close the store. It is safer, and they will encourage each other's honesty.

Clearly post emergency phone numbers next to the telephone.



CUSTOMER INJURY/ILLNESS

In the event of customer injury or illness in your store, observe the following guidelines:

1. If the injury or illness is serious, call for an ambulance immediately.

2. If the customer needs assistance in getting home, to a doctor, or to a hospital, offer to call a relative or friend. Avoid taking the customer anywhere in an employee's vehicle.

3. If possible, obtain as much information about the customer (name, address, telephone number, names of witnesses, etc.). Inform the customer that the accident will be reported to your insurance company.

4. Notify your insurance company of all accidents.

5. Instruct your employees to make no statements to customers about an accident. If customers should inquire about the status of a claim, advise them that the accident has been reported to your insurance company.



EMPLOYEE INJURY/ILLNESS

In the event of employee injury or illness in your store, take the following steps:

1. Administer first aid if the injury is minor.

2. Call emergency services if the injury is serious.

3. Instruct your employees to contact you immediately if you are not present at the time of an injury. They should be prepared to give you as many details as possible.

4. Document all of the details of the incident.

5. Have employees complete a statement of their account of the accident, if appropriate (on a form supplied by your insurance agent).

6. If required by your state, complete an Employer's First Report of Injury.

7. Notify your insurance company.


e · web viewall flavors in the ice cream display case remain reasonable full for presentation...

Documents