You may have opportunities to fill larger 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 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
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 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) AND GREET THE CUSTOMER As soon as the customer walks to the counter, the front counter server and cashier will make a first impression on the customer. Vary your greeting so you won't programmed. “Good Morning; Welcome to Sloan’s.” Be courteous and use eye contact. Be friendly and helpful. Take the Order/Suggestive Sell Listen carefully to the customer's order. This will prevent you from having to ask the customer to repeat himself. Suggest add-ons (suggestive selling): beverages, candies, cookies, etc. At the end of the order, you may wish to clarify the order by saying “will there be anything else for you today?”
plastic container. SPRINKLES OR PEANUTS 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 QUANTITY Hilliard’s Little Dipper 1 Stainless Steel Trays # Will Depend on # of Graham Crackers Fork 1 Wax Paper Enough Wax 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
Once cool and dry, then store appropriately. DARK CHOCOLATE COATED OREOS EQUIPMENT ITEM QUANTITY Hilliard’s Little Dipper 1 Stainless Steel Trays # Will Depend on # of Oreos Fork 1 Wax Enough Wax Paper to Cover Each Stainless Steel Tray INGREDIENTS Cacao Barry Guayaquil Bitter Sweet Chocolate Oreos Dark Chocolate Coated Oreos (continued) PROCESS To 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
Night Prior to Preparation Pull the apples from the refrigerator and allow the apples to reach room temperature. Day of Preparation Remove any sticks and stem from apples. Wash the apples, allowing apples to sit in warm for 10 minutes to remove the wax. Dry the apples. Place a stick in the center of each apple, ensuring that the stick does not go all the way through the apple. Spray one tray with Waffle-Off spray and sit it to the side. 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! CARAMEL IS HOT—SO BE CAREFUL THAT IT DOES NOT TOUCH SKIN!!! Caramel-Coated, Smores Apple (continued) Once caramel is sufficiently warmed, then remove from microwave and begin the dipping process.
all ingredients together, periodically turning the cup. Once completed pour shake in 16 oz cup, with lid and straw present to the customer with a napkin around the cup. 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 In a 22 oz cup add 2 ounces of whole milk and two pumps of any flavor. Stir ingredients well with a plastic spoon. Add 6 ounces of ice cream (customer’s choice). Add soda Stir a little more, leaving in cup. Grab a napkin with a straw and place a straw in the cup. Wrap the cup with a napkin.