Opening
The shop? opens at 7:30am. Please do your best to complete all opening tasks by this time. If you find yourself behind schedule, prioritize accordingly to get the shop open on time, and complete remaining tasks afterwards.
Tasks and Procedures
This is one of the few times the shop/packing crew uses the ovens.
Utilize oven safety and common sense when operating the oven. If the oven is on a hotter temperature than listed below, adjust your bake time and/or keep an eye on the pretzels to ensure they do not get overbaked, or worse,
BURNT!
You can find the pretzels stored in
overflow? bins, both of which are underneath the shop
register? counter and on the shelf by the employee door. Prepare the necessary amount of baking trays with
parchment paper?.
2-4 Salted pretzels are prepared at the start of each day.
To make Salted: Spray tops of pretzels with water, sprinkle with kosher salt(kept near the boiling station), knock off excess, and bake at 350F for 4-6 mins with oven rotating. They're done when the salt sticks! When cool, load into display case. Reuse the parchment paper.
~3 Cinnamon pretzels can be made fresh as needed, or refreshed from previous days. ~2 Everything pretzels are only ever refreshed, since the topping is done by the production team when the pretzels are formed and baked. If any of the pretzels are hard or stale, do not use, throw them out!
To make Cinnamon: Spray tops with water and dunk in cinn-sugar(found with kosher salt near boiling station), making sure to generously coat the top and sides. Bake at 350F for 6-8 mins with oven rotating. They're done when the cinn-sugar crystallizes and/or sticks. When cool, put into white white envelope bags and load into display case. Only reuse parchment paper if it is not sticky.
To refresh Cinnamon: Skip spraying with water, otherwise follow steps listed above.
To refresh Everything: Bake at 350F for one turn of the oven rotation. This is just to dry out the topping, as it will moisture from the air. When cool, load into display case.
Croissants live in a heavy tray covered with a proofing bag in the
Muse? by the register. These are displayed in the same case as the pretzels, on the far left side. There's no set organization, just try to make the display case presentable.
Prepare the register
The
cash box? lives underneath the shop counter, behind the blue tablecloth. Bring it out and
count the cash, documenting 20s, 10s, 5s, 1s, and the total in the enclosed notebook. The closer will use this number to calculate the total cash sales at the end of the day, so
this is a vital step.
Check Bread Displays
Check all bread and bagels for mold.
moldy bread is thrown away in the largest trashcan near the dish pit.
If there is backstock to restock the shelves, do so!
On Sunday and Thursday, the bagel display needs to be restocked with the bagels that returned from market the day before. Ensure all varieties, including any half-off bagels?, are represented on the display shelves!
Shop Cooler
Turn the light on! Switch is inside, at the bottom.
Ensure all products that can be, are fully stocked. Any backstock will be in the walk-in.
Signs, Lights, and Locks!
Turn on overhead light; this is the far left light switch in the shop.
Sidewalk A-Frame: walk this out to the curb and place securely on the sidewalk.
Whiteboard Hours sign:
Ensure this has the correct hours represented for the day. Place right outside the front door leaning against our building wall.
Door OPEN/CLOSE sign: Flip to open at 7:30am
LED OPEN sign: Turn on(switch is on the cord)
At 7:30, unlock front door. If a customer comes early and priority tasks have been taken care of (ie. the cash is counted and no moldy bread is present), let them in!
Social Media Post
'''We post on Facebook + Instagram every day! Try to have the post done and uploaded by 8am. On the business phone, open the
Business Suite? app. Posts made from here will upload to both social media profiles.
Posts should always contain; visually appealing photos of our products or shop(this is your chance to be a photographer!), a friendly message in the caption, info about what we are baking today, and if applicable, that we will be at the Farmers Market + what the hours are.
