In today’s article, I’ll discuss some of the more boring aspects of running a business with employees.
One of the easiest ways to ensure your booth opens/closes smoothly, no matter who is working, is to create a standard checklist. Listings must be clearly posted at the booth with established opening and closing steps. An example of this checklist is as follows:
Opening
1. Arrive thirty minutes before they open.
2. Turn on the air conditioner.
3. Make sure the outside is clean and the chairs are set up.
4. Make sure signs and lights are clean and in place.
5. Clean interior/exterior, fridge, freezer and ice crusher
A. Clean the counters
B. Clean up trash outside
C. Clean and dry the chairs.
5. Mop the floor
6. Restock any supplies, including cups, spoons, napkins, and other supplies.
7. Check ice and syrup for the day.
8. Make sure you have enough change for the day.
9. Notify management of anything that needs to be restocked.
10. Turn on any signal.
11. If you expect immediate customers, be sure to temper the ice.
when you close
1. Turn off all signage
2. Clean EVERYTHING.
A. clean all surfaces inside the stand
B. Clean the ice shaver
C. Clean all the bottles
D. Clean refrigerators and freezers.
E. Wipe tables and chairs if they are sticky.
6. Call the owner for any inventory needs
9. Take out the trash
11. Sweep and mop
12. Turn everything off and lock EVERYTHING.
14. DOUBLE CHECK THAT YOU HAVE BLOCKED EVERYTHING!
This is just a sample checklist that was used at a previous snow cone booth of mine. You may have completely different needs, but the main point is to make it clear and obvious what your employees need to handle. You want to be as transparent and direct as possible. This will avoid misunderstandings and make it clear what you expect. You want to be fair to them by making it clear what you expect and prevent your employees from complaining that instructions were not given.
A snow cone stand isn’t complicated, but it’s still a business. It is always good practice to standardize repetitive processes as much as possible and provide a manual or checklist to ensure your standards are applied. This is most important if you don’t plan to regularly work the daily opening and closing hours of your booth.
