Concession Guidelines
Appendix A
Located in the 26-27 Wayha Handbook
WAYHA Concessions guidelines
· MOST IMPORTANTLY, WASH YOUR HANDS!!! (Upon entering, please store your belongings and immediately wash your hands in designated hand wash sink next to the large food grade sinks).
· Long hair is to be tied back. Hair nets are available.
· Gloves are required when handling any food that is not fully sealed (anything besides candy and beverages)
· Gloves are single use. If you take them off to handle non-food items or wash your hands, dispose of your gloves and use a new pair. If you handle cash with gloves on, please dispose and use a new pair before handling food.
· 30 Minutes early for first game of the day or for a high school game.
· All food needs to initially be brought up to 165 degrees F. After it has reached this temperature, it can be held at 135-140 degrees F. Thermometers in the right-hand drawer on the crockpot/soda cooler side of the counter.
o If soups or BBQ are not reaching temperature fast enough in the crock pot, food can be placed in the microwave safe container. Food should reach 165 within 30 minutes to avoid bacterial growth.
o Hot dogs can be tested for temperature in the end if they seem to be getting too hot. (if they are >165 degrees F the machine can be turned down to avoid over cooking)
· If you run out of a pre-packaged soup or if a soup was inadvertently not left out to thaw, a frozen bag can be removed from the freezer. The bags can be placed in warm water in the sink and quickly thawed.
· Typical preparation should include:
o One soup or chili (chili is used on other products and is often a good choice)
o BBQ pork- Typically only tournament weekends.
o Hot dogs- only 3-4 in the warmer at a time.
o If there are games scheduled for the entire day 2 soups can be prepared, typically a chili and another soup.
· After a soup has been heated one time, when it is put back in the cooler, it needs to be labeled. Soups can only be re-heated one additional time and should then be thrown out. Do not mix a small amount of previously heated product with new product unless it will be a busy day and you are confident it will all be used. Another option for the BBQ pork would be to chunk off a small portion of the new product to add to the previously heated so it isn’t as much waste if it is all un-used.
· Label needs to include:
o What the product is.
o The date it was opened.
o Has the product been heated yet?
· Pretzels
o Frozen pretzels are located in the freezer.
o Large clear covered contained in cooler should be stocked with pretzels to defrost.
o Heating instructions are located on the wall by the microwaves.
o To prepare pretzels, spritz with water, and dip in salt container.
o Place on paper plate and place in microwave.
o Defrosted pretzels cook for 45 seconds, and frozen pretzels cook for 1 minute.
o Serve with warm cheese in appropriate serving container.
o Extra salt is located near the microwaves and comes in the pretzel boxes.
o Pretzels are cooked as ordered to ensure freshness.
· Cheese Machine
o Unopened cheese bags are located near the microwave shelf or in the storage room.
o To open a new cheese bag, use the orange or yellow “punch” located inside and to the back of the cheese machine to pierce the bag.
o Use the provided, single use, hard plastic spout to access the cheese bag (located near cheese bags).
o Place the cheese bag into the cheese machine, fitting into the opening at the bottom of the machine.
o Replace the cover and ensure machine is plugged in (light will turn on at the base).
o When cheese is getting low, place unopened new bag in machine to start to get to temperature.
o Opened bags cannot sit in machine over 5 days. Remove bag, unplug machine, Label bag with date and place in fridge.
· Popcorn machine
o Scooper and Bags cannot be left in the machine.
o Popcorn can be used for up to 24 hours; however, it does go stale very quickly. If it is the end of a day, prior to open skate, you may leave the remaining for the night. If closing concession for the week, dispose of popcorn.
o Popcorn machine (& other machines) can be cleaned with spray food equipment cleaner (near the sink).
· Deep Fryer.
o Turn on at start of your shift.
o Follow green light for ready.
o Open front door, dump food into tray, close and enter appropriate time for food item and press start.
o Food will automatically be dropped out left lower side of fryer when completed. Watch the lights on the fryer as well as the sound and machine mechanism as it will indicate which step it is on and will light up green when the next batch can be added. If you add food too early, it will miss the basket and will have to open the fryer door and spoon out what you dropped in. If you do not, the entire lobby will fill up with smoke and smell terrible. Make sure metal tray is lined with paper towel and placed on the left side of the fryer to catch hot fried food.
o Only adults can operate.
o Turn OFF at end of your shift.
· Keep the cooler container full of pretzels. Extras are in concession freezer and chest freezer in storage room.
· Hot dogs in the cooler should be labeled by open by date. They typically have a long expiration date. Occasionally discoloration does occur.
· Soda: Re-stocking the beverage cooler by bringing old soda to the front and newer product in the back. WATCH EXPIRATION DATES.
· Pizzas are sold by the whole. Use Pizza ovens to cook the pizza (around 8-10 minutes). Do not plug into same outlet or breaker will trip.
· PUSH THE FREEZER DOOR SHUT AND CHECK IT AT THE END OF YOUR SHIFT.
· If you run out, check freezer for buns, pretzels, hot dogs, pizza and fryer food. If you run out of simple items (buns, ketchup etc) there is an account at a local grocery store for your team manager to run for these items. Receipts must be placed in cash register till and signed.
· Mac n’ cheese & Ramen: cook in the provided container.
· Extra freezer food: Storage room freezer with extra soup, pretzels, fryer food, coffee etc, paper products, Styrofoam bowls and cups, nacho items, drinks. If concessions is out, check there. The orange ring on the big key chain will open the storage room.
· The cappuccino machine tray should be cleaned each day, the internal parts should be cleaned on Sunday nights (open skate). There are 6 pieces inside that can be dissembled, washed, fully dried and replaced. Recommended to take one apart at a time to help in remembering how to re-assemble. (General order to replace parts: paddle>cover>yellow straw>bowl>bowl topper>nozzle). The nozzle should be slightly turned to a side to avoid moisture from entering and causing clumping.
· Hot Chocolate tends to clog more than the other flavors of cappuccino. If not working correctly, open the door and check to make sure the nozzle has not fallen off. It will occasionally fall into the back left corner and can be retrieved by pulling out the bottom tray.
· Coffee is a liquid concentrate. Check the level by opening the top and removing the box. It can be changed by opening the perforated slot, pulling out the nozzle, clicking into place and placing box into the top of the coffee machine. Additional coffee is kept in the white cabinets in concessions.
· Slush Machine: The machine should always be set to “ice” and tanks must be more than ½ full at all times. (Slush level below the auger will cause damage to the machine and be expensive to fix/replace). Slush mix (blue and Red) are in the cabinet below the machine. Large plastic containers used to mix slush are in cooler or drying racks. Instructions are on the bag for mixing (2 bags per large container). Tip: add a small amount of HOT water to container to mix powder, once mixed continue to add until fill line. Label container with date and mix. If you add directly to the tank, it will take about 30 minutes for it to slush. Please replace what you use.
· Chips are in the green bins in concessions. Please keep chip rack full.
· Candy is stored under the candy display & in green bins. If there are not full boxes in the cabinet, we are out.
· The hot dog machine can be wiped down; however, it also comes apart so some components can be washed in the sink. Only place 2-4 hot dogs in the warmer, this eliminates waste. They cannot be reheated.
· Concessions runs best with 2 people. One person to take orders, grab candy, beverages and take money and the other person to keep on gloves and prepare hot food items. This will limit the need to wash hands, change gloves etc. when changing tasks.
· No children under age 14 in concessions. One child over 14 can work with their parent but cannot run the fryer.
· Clean sinks please!
· Use white board on the back of the door if we are out of food or supplies. Please look in the storage room first.
· During slow times restock, sweep and clean surfaces. Prior to the end of your shift items should be restocked.
· We use Square for all orders and till. Follow instructions near the machine for use. Credit cards are $5 minimum. Startup money is listed on the till : Twenty dollars in $1, Forty dollars in $5’s, Forty dollars in $10’s. Do not drop change in the safe.
· At the end of the day 2 people are to count concessions money, initial, check appropriate box on the envelope and deposit in the concessions safe. Tournament weekends, this needs to be done at mid-day as well. In the island drawer there is money to make change. Two people need to count & confirm the transfer of change.
· No running tabs in concessions.
· Lobby needs to be swept after open skate (gate/concession worker).
· Concession rink side door has a programable lock that will be unlocked prior to open skate and Game weekends. Never lock the sliding lock on rink side door. (during the shift in concessions the sliding lock can be used to keep the door from locking). The lobby deadbolt should be locked at the end of the day and rink side concession door will lock automatically.
· WHEN IN DOUBT: LABEL, WASH HANDS, WEAR GLOVES!!!
· Questions, please contact Concessions Manager: Shannon 715-281-4984