Counter Design Process

Build-out Training

March 5th, 2015

Counter Design

Contact Rich 6-8 weeks before opening.What will Rich be providing: Counter Sneezeguard

You will find a local supplier to put together a granite countertop.

Name: Rich GuevaraPhone: (801) 972 – 4745

Email: rich@sheetmetalspecialtiesWebsite:

http://www.sheetmetalspecialties.com/

Why do we have this design?

Why do we have this design?

1. The main reason that the counter is designed like this is because of our assembly-line system.

2. Efficient system to maximize customer throughput.

3. Allows the customer to experience the creation of their ice cream.

Counter Design Blue Print

1 2 3

4

Cryogenic Piping1. The main reason that the counter is

designed like this is because of our assembly-line system.

2. Efficient system to maximize customer throughput.

3. Allows the customer to experience the creation of their ice cream.

What does the counter consist of?The counter has main areas of operation. We will break down each section of the counter:1. Ordering Station2. Preparation Station3. Freezing/Scooping Station4. Serving/Check-out Station

Ordering Station

Blank Counter (18”) – The purpose of this space is to allow customer to interact with employee without distraction

Nemco Dipperwell – This is where you will store your cream measure cups.

Preparation Station Refrigerated Drop-in Dry Mix-in Drop-in

Flavor/Speed Rail Dip well Dipperwell

Preparation Station Refrigerated Drop-in – This drop in can be a

2 or 3 hotel pan drop-in. You will store your creams, cold-flavors, and cold mix-ins.

Dry Mix-in Drop-in – This will hold all other mix-ins.

Flavor/Speed Rail – This will hold all flavors. Dip well Dipperwell – This dipperwell will

hold your spades.

Preparation Station

Two Refrigerated Hotel Drop-in Layout:

Refrigerated Refrigerated DryDry

Preparation Station

Three Refrigerated Hotel Drop-in Layout:

Refrigerated DryRefrigerated Refrigerated Dry

Freezing/Scooping Station

Single Drop-in containing three freezing stations Wet-dry bowls (3) Nitrogen piping (2) Nitrogen nozzles (3) Venting nozzle (1)

Dip well Dipperwell (not pictured)

Freezing/Scooping Station

Single Drop-in – This contains three complete freezing stations. Wet-dry bowls (3): These new wet-dry bowls allow

to freeze, defrost, and scoop at same location. Nitrogen piping: The piping will come up through

the counters. There are two pipes. Venting nozzle (1): Each system has a venting

nozzle for safety. Nitrogen nozzles (3) – nitrogen nozzles will be

triggered by a foot pedal by employee. Dip well Dipperwell – This will hold your ice

cream scoops. Foot Pedals – This system increases throughput.

Freezing/Scooping Stations

Serving/Check-out Station

This is an addition to the main counter. All aspects at this point of the counter follow ADA Compliance. POS System Blank Counter

(personal preference)

Advertising Space

Serving/Check-out Station POS System

main iPad system sitting on counter facing employee

Receipt printer sitting on counter Cash drawer mounted under the counter

Blank Counter (personal preference) – Once again, you want to be able to have a place for customer/employee interaction.

Advertising Space – We want to make sure that there is space on the counter for brochures, flyers, gift cards, and other items

Equipment Ordering Guide Suppliers

Steve Walters at LINK POS = POS Rich Guerva at Sheet Metal Specialty = SMS Ruth Riggs at Standard Restaurant Supply = SRS Keith Johnson/Tawna Jones at Sign City Online

(subzero.signcityonline.com) = SCO Tim Mast at Cryoworks = CW

Equipment Ordering Guide Nemco Dipperwell =

SRS Refrigerated Drop-in =

SRS Dry Mix-in Drop-in =

SMS Flavor/Speed Rail =

SRS Dip well Dipperwell (2)

= SRS POS System = POS

Single Drop-in = SMS• Wet-dry bowls (3) = SMS

Nitrogen piping (2) = CW

Nitrogen nozzles (3) = CW

Venting nozzle (1) = CW

Foot Pedals (3) = SCO

Plumbing and Wiring

Plumbing and Wiring

Plumbing and Wiring

Plumbing and Wiring

Plumbing and Wiring

Questions?