Production Operation 

PROCESS

The operator is in charge or to the conversion of raw material to a finished product.

 

Basic Formula

• 1/2 cup to 2 cups (125 ml) fruit

• 1-1/2 cups (375 ml) liquid

• 3 to 4 ice cubes

• 1/2 cup (125 ml) greens or herbs (optional)

• 2 to 4 Tbsp (30 to 60 ml) protein powder (optional)

• Sweetener, to taste (optional)

• 1 tsp (5 ml) extract of choice (optional)

• Spices, to taste (optional)

 

Basic Fruit

• 2 cups (500 ml) strawberries

• 1/2 banana

• 1 peach

• 1/2 cup (125 ml) orange juice

• 1 cup (250 ml) ice

 

Power Berry

• 1 cup (250 ml) frozen berries

• 1/2 cup (125 ml) water

• 1/4 cup (60 ml) low-fat yogurt

• 1 tsp (5 ml) honey

• 1 Tbsp (15 ml) soy protein poder

 

CAPACITY 

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​The general manager is responsible for making decisions against decisions given by the employee, including forecasting, facilities, capacity planning. This means that the General Manager will have to pitch upon the point of demand for the product on the market to plan the capacity needed and the capacity utilization. 

 

 

​INVENTORY

 

The main inventories of the company are raw materials, cups, covers and   maintenance equipment.

Fresh fruits to use in the business do not need special conservation conditions,

Just dry and cool. To preserve their shelf life, they shall be refrigerated at a temperature not

5 ° C, always isolated from other foods.

As the fruit reception will be daily, it is not necessary to reserve a very large additional space for storage. The supplier will deliver the raw material at 7 in the morning from Monday to Friday and at 8 in the morning on Saturdays.

 

Considering their durability, fruits can be classified as follows:

· Delicate fruits: up to 2 days (strawberry, blackberry, raspberry, etc.)

· Fruits with seed: up to 7 days (plums, peach, apricot, etc.)

· Citrus: up to 10 days (orange, lemon, grapefruit, etc.)

 

 

QUALITY

 

Employee is responsible for seeing that the product does not come out with a defect at the time of distribution. The quality of our sauce is given by using organic and natural products in very good condition to allow the sauce has that unique flavor.

 

·The raw material that does not meet a high-quality standard must be returned.

 

· The deal with the client should be cordial and respectful, always trying to know their tastes and Try to customize your needs.

 

· wait time should not exceed five minutes.

 

· Both the operators and the manager must know the characteristics of the products Offered and be able to advise the client if it requires it.

 

· Operators must strictly comply with food handling procedures.

 

· The service area must be kept in good condition and serviced promptly.

 

 · The internet connection should work always.

 

 · Every two hours the rooms of services must be checked to ensure their cleanliness and hygiene.

 

· The manager must randomly test the quality and presentation of the product.

 

 · From time to time, the client will be asked to complete a satisfaction survey.