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Sunday

Opening Tasks

• focus on ~Cinnamon Roll Sunday~ in the social media post!

• The Market? was yesterday, so there will be bagels that are not stocked on shop shelves. Pull from bagel narnia, and bag what's needed to stock display. 3ct packs in Narrow bags.
• Cinnamon rolls will be out of the oven around opening. Get the icing from the walk-in. If you need to package more out, it goes into the 350ml plastic tubs, 4 oz portions in each. While you have the supplies out; as long as you have the time, package enough for the next few Sundays(12-16).

Once the cinnamon rolls are cooled but still warm to the touch, put the lids on to trap the steam. You can store them in Muse with their icing. Rolls and icing must be refrigerated in store cooler at the end of Sunday!

• The restaurants that get orders Sundays are Pub?, Milk Parlor?(closed on Sun, delivery on Mon), and Rising Silo?. If we have the loaves for it, we also prep a partial order for VT Pantry?. Check business phone text messages for new orders, write the ordered numbers on the clipboard, and prep enough bins for the orders.
• Text Gage and see if he can run deliveries for the day. Let him know what time you aim to be done packing so he can show up then!
• Once buns and hoagies come out of the oven and are cooled enough to handle, move onto wire racks. Once cool (below 80 degrees), pack as per orders. For Restaurant orders, buns go in heavy bags as dozens. Hoagies are in heavy bags as 8ct. Do not stack soft bread, the only exception should be if it's about to be delivered.

Put at least 3 packs of 6ct retail packs(labeled) on shelves out in the shop. Pack any leftover in heavy bags, and freeze or store in Overflow? bins.

• Pack any extra bread loaves from market bins into heavy bags to keep them fresh. Store in overflow bins or freeze.
• Buckwheat/gluten free bread must be frozen at closing on Sunday!
• Cinnamon Rolls must be put in shop cooler at end of day!