Snack Shack (S.S.) Procedures
Opening Procedures
1st Step to Opening the S.S: All Hands!
1.) Remove the following items from the interior of the S.S. to the customer-side of the sales window
- Place steps underneath the window for shorter customers.
- Move the wooden table to the right-hand side of the sales window
2.) Inside the S.S., clean *all* food preparation and distribution surfaces with all-purpose cleaner.
Exterior Customer Preparation: Divide and Conquer!
1.) Hang the price signs and combo meal signs on both sides of the customer-side of the sales window.
2.) Place the large scout signs on the side (lower field side) and back of the S.S.
3.) Set-up the wood table on the customer-side of the sales window with the following items …
- Condiments; Creamer, Sugar, Salt and Pepper, Ketchup, Mustard, and Relish
- Napkins
Sanitization Stations Set-up: Divide and Conquer!
1.) Set up the utensil sanitization station.
a. This is to be used to clean any utensils that may need washing during the day.
b. Use *only* a gallon or larger filtered water container to fill each bin approximately 1/3 to ½ full.
c. Place the utensil sanitation bins on the low brown table
d. Set out each bin; Clean Water, Bleach Water, and Soapy Water.
2.) Ensure that the hand cleaning station is properly set-up.
- This is currently set up near the door against the first storage closet.
- An orange bug juice container has been placed on a concrete brick.
- There is a brown basin placed in the well of the dry sink underneath the spigot.
- Ensure there is a container of Hand washing soap on top of the bug juice container.
Hot Beverage Stations Preparation: Divide and Conquer!
1.) Use the Low Brown Table
2.) Start coffee with the smaller coffee pot.
- Coffee filters and coffee are in one of the storage closets.
- Use *only* a gallon or larger filtered water container
- Fill the water level to about 10-12 cups.
- Use ½ cup ground coffee for every 10 Cups.
3.) Start hot water in the larger coffee dispenser for hot chocolate
- Use *only* a gallon or larger filtered water container
- Fill *only* to 1/3 or ½ capacity for warmer weather
Snack Shack (S.S.) Procedures
Opening Procedures, Continued
Hot Food Stations Preparation: Divide and Conquer!
1.) Hot Food Preparation, General
- Use *only* a gallon or larger filtered water container
- Hot Dog and Hamburger Rolls –
- Remove the rolls from the freezer and place them on the shelf over microwave.
- Note: If needed or desired, microwave for approximately 10 seconds each before serving
- Place the grease tray in the microwave (to be used to cook hamburgers).
- Place gloves, paper plates and aluminum foil sheets over the hot dog crock pot/microwave stations.
- Place or replace the paper towels in the paper towel holder as needed
2.) Hot Dogs
- Place the larger crock pot next to the microwave.
- Use *only* a gallon or larger filtered water container
- Start the day with 8 dogs and refill as necessary.
- Start the hotdogs on high.
- Turn down to medium if needed.
3.) Nacho Cheese
- Place the smaller crock pot nacho on the shelf to the right-hand side as you look out at of the sales window.
- Do NOT place on window shelf, as this is a burn hazard.
- Only fill the crock pot about 1/2 to 1/3 to start and refill as necessary.
- Place any unused but open nacho cheese in the refrigerator, closing, wrapping, or covering it as necessary.
- Start the nacho cheese on high and turn down after hot
- Place the corresponding Paper Goods items as follows.
- Place nacho chips trays on wire shelf over the nacho cheese crock pot.
- Place condiment cups on shelf with nacho trays
- Place the Nacho Chips on the wire shelf over the nacho cheese crock pot.
Snack Shack (S.S.) Procedures
Opening Procedures, Continued 2
Pre-Packaged Goods Window: Divide and Conquer!
1.) Place the following items on the sales counter
- A bottle of hand sanitizer
- Plastic candy jars
- Wire bowls containing smaller items such as bananas, brownies, cookies, peanuts, etc.
- Note: Ensure that all containers are marked with the appropriate price signs.
2.) Hang the candy, chips, chocolate, and pretzels, etc on the string across the sales window.
3.) Place any extra chips, candy bars, etc inventory on the wire shelving under sales counter.
4.) Ensure that the beverages have been fully stocked in refrigerator for the day.
Trash and Recycling Preparation: Divide and Conquer!
1.) Ensure that there is a trash bag in the trash can inside the S.S.
2.) There should already be trash bags in the county trash cans on the customer side of the sales window
3.) If there is a recycle bin inside the S.S. , place it on the customer side of the sales window
- Ensure there is a trash bag inside.
- Note: The last we were aware of, we no longer have a recycle bin.
Cash Box, Tally Sheets, Log Book, and Supplies: Divide and Conquer!
1.) Place Cash Box on the wire shelf directly under the sales counter.
Note: An Adult must supervise the money at all times!
2.) Place the day’s Tally Sheet on the interior side of the sales counter for use throughout the day.
3.) Ensure that all cubs and their family members sign the Log Book for their shift as this allows …
- Den verification of participation
- Pack verification of service hours due volunteering youth
- The potential for the Pack to use this resource to recognize cubs for their participation
4.) Place the Log Book underneath the Cash box (See #1 above.)
5.) Place the Supply Box (with extra pens, scissors, tape, etc) and the Sales Reference Binder on one of the lower wire shelves under the sales counter
Snack Shack (S.S.) Procedures
Opening Procedures, Continued 3
Check List
1.) Move steps to customer sales side of S.S.
2.) Move wood table to customer sales side of S.S. and set it up
3.) Clean *all* interior S.S. food preparation and distribution surfaces with all-purpose cleaner.
4.) Hang the price signs and combo meal signs on both sides of the customer sales side of the window.
5.) Place the large scout signs on the side (lower fields side) and back of the S.S.
6.) Set up the customer sales side wood table with condiments and napkins.
7.) Use *only* a gallon or larger filtered water container
8.) Set up the utensil sanitization bins on the low brown table; Clean, Bleach, & Soapy Waters.
9.) Ensure that the hand cleaning station is properly set up.
10.) Start coffee in the smaller coffee pot.
11.) Start the hot water in larger coffee dispenser for hot chocolate.
12.) Remove the rolls from freezer and place them on the shelf over the microwave.
13.) Place the grease tray in microwave (to be used to cook burgers).
14.) Place gloves, paper plates and aluminum foil sheets over the hot dog crock pot and microwave stations.
15.) Start the hot dogs in larger crock pot.
16.) Start the nacho cheese in the smaller crock pot.
17.) Place the nacho chips trays and condiment cups on the wire shelf over the nacho cheese crock pot.
18.) Place the nacho chips on the wire shelf over the nacho cheese crock pot.
19.) Hang the candy, chips, chocolate, and pretzels, etc on the string across the sales window.
20.) Place a bottle of hand sanitizer on the sales counter.
21.) Place the plastic jars of candy on the sales counter.
22.) Place bananas, brownies, peanuts, etc. in wire bowls on sales counter with appropriate price signs.
23.) Place extra chips, candy bars, etc inventory on the wire shelf under the sales counter.
24.) Ensure beverages are stocked in refrigerator for the day.
25.) Place cash box on wire shelf directly under the sales counter
26.) An Adult must supervise the money at all times!
27.) Ensure that there is a trash bag in the trash can inside the S.S.
28.) Place tally sheet on service side of counter for use throughout the day.
29.) Ensure that all cubs/students and their family members sign the Log Book for their shift(s).
30.) Place the Log Book underneath the Cash box (See #1 above.)
31.) Place the Supply Box (with extra pens, scissors, tape, etc) and the Sales Reference Binder on one of the lower wire shelves under the sales counter
Snack Shack (S.S.) Procedures
Daily Operating Procedures
Daily Operations: Divide and Conquer!
1) Sold items tally and inventory replenishment
- Kindly keep up with the Sales Tracking and on the Sales Tally Sheet as much as possible
- Kindly keep a running list of inventory items that need to be purchased in order to sufficiently restock the S. S. for the next week.
2) Food Preparation Safety - To be in compliance with the Carroll County Temporary Food Permit, each volunteer needs to comply with the following requirements …
- Utensil sanitization station
- Hand cleaning station
- The use of gloves when preparing and dispensing prepared food items.
3) Hot food items
- Replenish the hotdogs and nacho cheese sauce as necessary.
- Replenish the hotdog and hamburger rolls as necessary.
- Replenish the nacho chips as necessary.
- Replenish the nacho cheese paper goods items supply as necessary.
- Replenish the other paper goods above the microwave as necessary.
- Empty the grease tray between burgers to eliminate excessive splatter in microwave and keep burgers grease free.
4) Inventory Replenishment
- Replenish the cold beverages in the refrigerator as necessary.
- Restock the sales window string and sales counter as necessary.
Snack Shack (S.S.) Procedures
Daily Operating Procedures, Continued
5) Operations
- Operation Procedures
- A copy of these snack shack operating procedures should remain posted on the refrigerator at all times.
- There are food-station-specific-preparation instructions posted at each food station.
- General cabinet contents description labels can be found on the top inside on the left-hand side doors.
- Reference Binder
- There is a “Snack Shack” Binder in the Storage Closet.
- There are additional price signs and stickers available in this binder
- There is an additional set of the all operating signs and instructions in this binder
- Thank you for also using this binder to assist recording what supplies are needed for the following week.
- Volunteers
- Kindly ensure that all volunteers (including students) sign in each week.
- Volunteers are asked to pay for items at the sales price, with the exception being that all perishable items remaining at closing are available for a donation of the cost amount.
6) Shift Transitions- Please review the opening, operations, and closing instructions with the oncoming shift before your team leaves.
7) Website Snack Shack Reference Section - http://pack395.org/
8) Snack Shack Contact- Please feel free to call the contact listed on this document and the current season’s schedule (or temporary contact if provided) for assistance as necessary.
Snack Shack (S.S.) Procedures
Daily Operating Procedures, Continued 2
Check List
1) Kindly keep up with the Sales Tracking and on the Sales Tally Sheet as much as possible
2) Kindly keep a running list of inventory items that need to be purchased in order to sufficiently restock the S. S. for the next week
3) Always wash your hands and wear gloves when preparing, cooking, and distributing food items
4) Replenish the hotdogs and nacho cheese sauce as necessary.
5) Replenish the hotdog and hamburger rolls as necessary.
6) Replenish the nacho chips as necessary.
7) Replenish the nacho cheese paper goods items supply as necessary.
8) Replenish the other paper goods above the microwave as necessary.
9) Empty the grease tray between burgers.
10) Replenish the cold beverages as necessary.
11) Restock the sales window string and sales counter as necessary.
12) Keep a running list of items that are needed to be purchased for next week’s sales.
13) Please review the opening, operations, and closing instructions with the oncoming shift before your team leaves.
Snack Shack (S.S.) Procedures
Daily Operating Procedures, Continued 3
Snack Shack (S.S.) Procedures
Closing Procedures
Cash Box Interim Closing- At Your Discretion:
1.) Your team might want to keep the cash box open and/or available in case a customer or two stop by as you are the various stages of closing
2.) Pre-packaged beverage and food items sales are permit able
3.) Do not sell any food that is room temperature or cooler!
Exterior Customer Closing: Divide and Conquer!
1.) Ensure that all external signs (front, side, and back of S.S.) are removed and placed inside.
- Remove the price signs and combo meal signs from both sides on the customer-side of the sales window.
- Remove the large scout signs on the side (lower field side) and back of the S.S.
2.) Remove the contents from the wood table on the customer side of the window
- Store the following items;
- Shelf stable condiments; Creamer, Sugar, and Salt and Pepper
- Napkins
- Place the ketchup, mustard, and relish back in refrigerator.
Pre-Packaged Goods Window: Divide and Conquer!
1.) Take down all candy/chip products from the string and return to the appropriate containers.
2.) Place the chocolate candy bars in refrigerator. (They can melt in cabinets).
3.) Secure all non-chocolate candy in the storage closet.
- Return the hanging candy, chips, chocolate, and pretzels, etc to their purchase containers.
- Return the jars of candy to cabinets, ensuring that lids are on them.
- Return the smaller items to their purchase containers.
- Also return the wire baskets to the storage closet (Try to keep the price tags attached.)
4.) Replenish the beverages in the refrigerator to be as fully stocked as space and inventory will allow.
5.) Kindly donate money for any perishable items that you are taking home
6.) Return the hand sanitizer to the Storage Closet.
Snack Shack (S.S.) Procedures
Closing Procedures, Continued
Hot Food Stations Closing: Divide and Conquer!
1.) Hot Food Preparation, General
- Place unused Hot Dog and Hamburger rolls in the FREEZER.
- Remove the grease tray from the microwave (to be taken home and cleaned).
- Clean the inside of microwave with all purpose cleaner.
- Store gloves, paper plates and aluminum foil sheets over the hot dog crock pot/microwave stations.
- Paper towels can remain in the paper towel holder
2.) Hot Dogs