Operations Manual
v 1.1
Updated 7-17-12
Store Operators:
Welcome to Peachwave, we are excited to have you on board and look forward to
a successful future.
The following manual is provided to assist you in the opening of your store. We
have tried to answer some of the most common questions that may come up
while the store is being constructed.
The first thing you need to know is that you can find the complete list of supplies
as well as advertising info and much more on our Licensee resources page on the
operator site. You need to access this information immediately. Most of the
information in this manual ties directly to the information on the operator site .
We hope you find this manual very useful as you begin your Peachwave store.
Purchase List
The following information will assist with purchasing Equipment and Supply as
well as a time frame to coordinate with store opening.
Construction of your store will take about 60 to 90 days depending on the
amount of work needed on your space. Once the proper paperwork with
Peachwave is complete and your lease is signed you may begin purchasing. You
have been given a detailed list of what items you will need to get up and running
but here we will break down specifics of the products as well as a timeline for
ordering. Some equipment, furniture, or supplies take longer to get than others.
Things to order right away:
1. Yogurt Machines and Chiller. Both of these items can be delivered at a
time of your choosing, however you will want to get the order in right away to
ensure availability.
2. Interior Chairs, Tables, Sofas. The reason for ordering these up front is
because sometimes they can take a long time to ship out (on some occasions we
have seen up to 60 days). The last thing you want is to have a store ready with no
furniture. Please have storage available in case they arrive sooner.
3. Refrigerators. You will need either need 1 three door refrigerator or 2 two
door. You will need 1 one door freezer and the topping refrigerator. If you
purchase these locally, you can wait until construction progress has been made.
4. Standoff Screws for panels. These are the decorative screws and fixtures
used to hold up the large wall graphics. They need to be ordered online and don’t
take up much space so it is recommended to go ahead and get them right away.
Remember there are 4 of these standoffs in one set and it takes 2 sets per panel.
So you will need about 7 sets to include smaller instruction panel.
5. POS System. The POS system will be one of the last things installed at your
store but it takes time to order and ship so it’s a good idea to get the ball rolling
right away. You will set up a time with your POS vendor in correlation with your
store “soft opening” for installation and training. *Phone and internet need to be
available at least 2 weeks before installation of the POS system.
6. Swing Kitchen Door. Again, this is something that is nice to get ahead of
time and store for a short period so when the contractor is ready for installation
you have it available.
7. Flavor Tag Frames. These are the acrylic holders for the flavor tags. They
display the tags above the machines. Shipped in a small box so they don’t take up
much room if you need to store them while build out is being completed.
8. Display Player. This player will run the program that will be on the TV
behind the counter. It is a small item that will not take up much space if you have
to store it a while while waiting for installation. Order it now though because it
could take time to ship.
Purchase these Items about 30 days before opening:
1. Beverage Showcase. This is a display case for water/soft drinks.
2. Hot Fudge Maker & SS Jar: Will make delicious hot fudge topping for
yogurt. The Stainless Steel jar is used for the hot fudge maker as the “can” to
prevent rust in the maker.
3. Waffle Maker. Used to make the waffles that will fit into the peachwave
cups for the customers who prefer a cone with their yogurt.
4. Money Safe. You can order this from Sams online.
5. Store Front Benches. These are benches for additional outside seating
should you need them or not have any in place.
Kitchen Supply List
These items can be purchased right away and stored or about 15-20 days before
opening. Our recommendation would be to first take the list to a local restaurant
supply company and have them gather the items they have in stock or can order.
While they are doing that you can order the few items that need to be purchased
online. Finally, the rest can be purchased at a local SAMS/Costco or Wal-Mart.
The following items are ones we have had questions on, it is not the complete
list. *The complete list for all supplies is located on the operator site.
1. 1/6 size clear plastic pan (2 ½”) deep for refrigerated toppings:
2. 1/6 size drain tray:
3. 1/6 size plastic pan – Cover:
4. 1/6 size stainless steel Pan (2 ½”) deep for dry toppings:
5. 8qt PE round storage container for yogurt mix:
6. 8 qt PE Round storage container lid:
7. 18 qt PE Round storage container for yogurt mix:
8. 18 qt PE Round storage container lid:
9. 24-32 Oz measuring cup:
10. Drain Baskets for washing berries:
11. French Whip, Stainless steel, 12”-18”:
12. Moving Cart (SAMS/Costco):
13. Salad/Buffet Spoon, ½ oz, 8” Polycarbonate, NSF:
14. Small & Large food containers for storing berries & sliced fruits:
15. Waring Heavy Duty Immersion Blender, 12" Shaft # WSB50 :
Employment Information
In this section we will go over the process of hiring employees, and numbers.
There isn’t a set in stone way to do this but from what we have experienced this
will help get you started until you have a better feel for your store.
1. Store Hours - Before you can hire you will need to set up your store hours.
Most stores keep hours of 10:00 - 11:00am to 10:00 - 11:00pm. Those are the
main store hours. However, depending on the season, the hours can change.
Some stores in year round warm climate may not want to adjust them much, if
any at all. Stores in colder regions may choose to open later and close earlier
during the peak winter months. You will get a feel for your own market and after
some time doing business it will get easier to choose your hours based on market
conditions.
2. Initial Hiring - Before your store opens you will need to hire employees.
They will need to be hired and ready to go opening day. We have provided an
application, W4’s, handbooks etc. which you can use on our
public.me.com/peachwave page. A great time to train them to get a feel for the
store is the “soft opening” so they need to be in place by that time. To gain
interest there are several things you can do:



Facebook – Start a facebook page and announce you are hiring.
Newspaper – Put a now hiring ad in the local paper
Store front – Place a now hiring sign on the store front window
If you use the suggestions above, typically we have not experienced any problems
receiving plenty of applications. From time to time we also get applicants that go
to the peachwaveyogurt.com website and will apply at your store from there. If
that happens we will forward those applications to you immediately.
So what about the number of employees to hire? It’s a great question and we
would like to offer these suggestions. You will need to go through the interviews
you have conducted & applications you have received to see the availability of
people you like and hours that they can work. I would start by having two people
in the mornings (one will work the back and be available to help in the front and
one who just works the front) then depending upon the traffic, you can add
another person in the afternoon & evenings. In most cases two people can
maintain the store during all hours of operation. In the winter or during slow
season, some stores maintain only one person in the morning and 2 in evenings.
In deciding how many to hire, it really depends on the number of hours and days
that they can work in a week. So you may want to start by hiring 5-7 employees
to allow for schedule differences.
As far as payroll is concerned that is something that can change depending on
several variables. We do have some basic information to get you started until you
are more familiar with your market conditions. Try to maintain the total payroll
within $4K to $5K per month during slow seasons and little higher maybe like
$6K to $8K during warmer weather. But it really depends on how many hours
owners are involved, traffic of the business, and wage rate by states. Some stores
may run around $7k to 8k per month throughout but may not have the manager
salary to account for. Most stores start their employees at minimum wage for
cashiers.
Employees Procedures
The following are some procedures you can put in place to help in the training of
your employees and the day to day maintenance of the store. These are just
guidelines for you to use. All stores have their own way of doing things so please
use these examples for reference.
START –UP PROCEDURES AND TASKS
CLOCK IN AT POS
ALWAYS WASH HANDS BEFORE HANDELING FOOD ITEMS
CASHIERS:
PLACE ALL STORED TOPPINGS IN TOPPING AREA
REMOVE COVERS AND ADD SPOONS/TONGS
FILL TOPPINGS, CHECK QUALITY
CHECK & CLEAN AS NECESSARY YOGURT MACHINE TRAYS
ARRANGE DINING ROOM FURNITURE
CHECK DINING ROOM TRASH, FLOORS & SUPPLIES
CHECK & WIPE DOWN COUNTERS, FURNITURE AS NECESSARY
CHECK BATHROOMS FOR CLEANLINESS & SUPPLIES
CHECK WATER CROC & CUPS
CHECK BOTTLED WATER & BEVERAGE SUPPLY
CHECK AND SPOT WASH WINDOWS & SNEEZE GUARD AS NECESSARY
MANAGER:
OPEN POS AND CASH-IN
PLACE SPATULAS IN EACH YOGURT MACHINE AND STIR MIXTURE
AFTER MIX IS STIRRED PURGE ALL FLAVORS
TURN ON LIGHTS, LAMPS, TV’S, MUSIC AND OPEN SIGN
REVIEW DAY’S SCHEDULE
REVIEW ASSOCIATE ITEMS
STORE OPERATION PROCEDURES AND TASKS
ALWAYS WASH HANDS PRIOR TO HANDLING FOOD ITEMS
CASHIERS:
GREET & ASSIST CUSTOMERS
MONITOR TOPPINGS, CHECK QUALITY
CHECK & CLEAN AS NECESSARY YOGURT MACHINE TRAYS
MAINTAIN DINING ROOM FURNITURE ARRANGEMENT
CHECK DINING ROOM TRASH, FLOORS & SUPPLIES
TAKE FULL TRASH CONTAINERS TO OUTDOOR BIN AS NECESSARY
CHECK & WIPE DOWN COUNTERS, FURNITURE AS NECESSARY
CHECK BATHROOMS FOR CLEANLINESS & SUPPLIES
CHECK WATER CROC & CUPS
CHECK BOTTLED WATER & COKE SUPPLY
CHECK AND SPOT WASH WINDOWS & SNEEZE GUARD AS NECESSARY
CHECK AND MOP OR SWIFFER FLOORS AS NECESSARY
PREP TOPPINGS AS NECESSARY
WASH DISHES AS NECESSARY
PLACE OUTDOOR FURNITURE AS APPROPRIATE
MANAGER:
GREET & ASSIST CUSTOMERS
MIX YOGURT MACHINE HOPPERS REGULARLY
PURGE YOGURT SPIGOTS AS NECESSARY
CHECK REFRIGERATOR (BELOW 41) AND FREEZER (BELOW 32) TEMPS
MAKE ADDITIONAL YOGURT AS NEEDED
MANAGE TOPPINGS PREP
STORE TASKS WHEN TIME IS AVAILABLE:
WIPE KITCHEN APPLIANCES, TABLES, SINKS, ETC
WIPE UTILITY ROOM SINK AND WALLS
WIPE DINING ROOM WALLS/TILE, ESPECIALLY NEAR MACHINES &
TRASH
WIPE FRONT OF TOPPING/POS COUNTER (ACRYLIC)
WIPE OUTDOOR FURNITURE AS NECESSARY
CHECK AND REPLACE LIGHT BULBS
CLEAN AREA UNDER POS
CLEAN TOPPING DROPPING BINS
STORE CLOSING PROCEDURES AND TASKS
ALWAYS WASH HANDS PRIOR TO HANDLING FOOD ITEMS
CASHIERS:
BRING OUTDOOR FURNITURE INTO STORE
REMOVE TONGS AND SPOONS FROM TOPPINGS
REMOVE & COVER APPROPRIATE TOPPINGS AND PLACE IN FREEZER
REMOVE & COVER APPROPRIATE TOPPINGS AND PLACE IN
REFRIGERATOR
THROW AWAY LEFT OVER CANNED PEACHES, BANANAS & SIMILAR
ITEMS
COVER REMAINING TOPPINGS
COVER REFRIGERATED TOPPINGS WITH PLASTIC/TOWEL AND SEAL
CLEAN TOPPING & POS AREA, WIPE SNEEZE GUARD
WIPE DOWN DINING ROOM FURNITURE & STACK CHAIRS
COLLECT TRASH & REPLACE LINERS
REFILL CUP SUPPLIES, NAPKINS, SPOONS
SWEEP DINING FLOORS AND MOP
CLEAN YOGURT TRAYS AND WIPE DOWN MACHINES
CLEAN BATHROOMS – SINK/TOILETS/MIRRORS
CHECK & REPLACE WATER CROC & CUPS IF NECESSARY
CHECK & REPLENISH BOTTLED WATER & BEVERAGE SUPPLY
WASH DISHES & WIPE DOWN SINKS
CLOCK OUT BEFORE LEAVING
MANAGER:
LOCK AND SECURE STORE AT CLOSING TIME OR WHEN APPROPRIATE
TURN OFF OPEN SIGN, MUSIC, TV’S, LAMPS
CLOSE TILL AND PREPARE DEPOSIT, RECORD PETTY CASH
REMOVE SPATULAS FROM YOGURT MACHINE HOPPER FOR WASHING
REVIEW ASSOCIATE ITEMS
Topping and Milk Supply
This will give you some suggestions to get started. Keep in mind that as time
goes by you will have a better grasp on what works for you and your process.
Milk - There are a couple ways to get the milk. Probably the cheapest way
would be to pick it up at Sams. In most cases we have found their milk prices to
be the best. Depending on the business, it may be beneficial to open an account
with the local milk company for delivery. It can usually be arranged for 2 or 3
times a week delivery. They do charge more since they are delivering, but if you
find that you are using a lot of milk that might be more efficient than running
back and forth to Sams. On busy days you might use up to 20 to 30 gallons a day.
But in most cases expect to use around 8 to 15 gallons a day. On the day of
opening you may want to purchase at least 20-25 gallons to get you started
Suggested Toppings - For the most part you can purchase your toppings from
Sams or Wal-Mart. Feel free to check prices at other grocery stores or wholesale
distributors. There are some specialty toppings that are purchased from US
Foods. It is a good idea to get an account set up several weeks in advance with US
Foods before opening. You will need to locate your local US food account rep and
fill out an application before purchasing from US foods. This can be a timely
process so do not wait until the last minute. There are other distributors for the
specialty items but will vary from state to state so feel free to check around in
your area.
Fruit is usually purchased from Sams. We suggest have the following amounts for
opening day. Please keep in mind depending on how busy your store is could
mean several trips to Sams a week. You do not want to overstock your fruit
supply because it does not stay fresh for very long. You may find depending on
the season fruits ruin quicker or stay fresh longer than they did in the past.
Nuts can be purchased from Texas Star Nut or Sams. This is usually the most
costly topping so be sure you compare prices. Nuts have a long shelf life so you
may want to buy in larger bulk such as 25-30 pounds especially for the pecans,
wal-nuts, and sliced almonds
US Foodservice - http://www.usfoodservice.com/default.htm
Texas Star Nut & Food Co. - http://www.texasnut.com/
The following table can be used for stocking supplies for your opening.
Sam’s
Club
Sky-J
Texas
Nut
US
Foods
WalMart
Fruit
Strawberry
Blueberry
Blackberry
Raspberry
Banana
Kiwi
Mango
3 crates
3 boxes
1.5 crates
1.5 crates
1 bag
1 crate
6-8 (when
available)
Pineapple
Grapes
3
Maraschino
Cherries
Dried Coconut
Flakes
Okent
Mango
(2167948)
2-3
pounds
3 jars
10 bags
Candy
Snickers
Heath
2 boxes
3 boxes
Butterfinger
2 boxes
M&Ms
Skittles
Reeses Pieces
Reeses
Miniature
Cups
Gummy Bears
Gummy
Worms
2-3 bags
2 bags
3-4 bags
8 - 40 oz
bags
2 bags
2 bags (not
always in
stock)
Marshmallows
Sprinkles
Chocolate
Chips
White Choc
Chips
Chopped
(2197218)
Chopped
(8034431)
10 small
bags
6 bags
1 carton
(4540027)
2 bags
1 box
Sam’s
Club
Sky-J
Texas
Nut
US
Foods
WalMart
Nuts
Pecans
4 bags
Walnuts
4 bags
Sliced
Almonds
Cashews
4 bags
Cocoa
Almonds
Peanuts
10-30
pounds
10 – 30
pounds
10-30
pounds
5 pounds
*unsalted
2 cans *salted
3 jars
1 can
5 pounds
Cereal
Cocoa Pebbles
Fruity Pebbles
Capn Crunch
Golden
Grahams
Cascandian
Farms Organic
Granola Oats
and Honey
3 boxes
3 boxes
3 boxes
3 boxes
8 boxes
Other Toppings
Strawberry
Boba
Mango Boba
Mochi
Cheesecake
Bites
Cookie Dough
Oreos
Graham
Crackers
Pretzels
Mrs.
Freshley’s
Brownies (or
Wal-Mart
brand)
1-2 cases
1-2 cases
2 cases
1 box
(6671838)
1 box
(6649891)
3 boxes
2 boxes
10 pkgs
1 large sack
10 boxes
Sam’s
Club
Sky-J
Texas
Nut
US
Foods
WalMart
Syrups
Hershey’s
Chocolate
Syrup
Honey
2 bottles
1 large
bottle
Caramel Syrup
4 bottles
Butterscotch
Syrup
Strawberry
Syrup
A&W Syrup
3 bottles
Smucker’s
Cupcake
Reese’s Shell
Peanut Butter
Cherry Dr
Pepper Syrup
Jolly Rancher
Green Apple
Jolly Rancher
Raspberry
Marshmallow
Cream
3 bottles
3 bottles
3 bottles
3 bottles
3 bottles
3 bottles
3 bottles
1 case
(7327695)
Yogurt Ingredients
Cream Cheese
for cheesecake
flavor
Peter Pan for
Peanut Butter
flavor
Hot Fudge for
hot fudge
maker
Dark Choc
Fudge Mix for
chocolate
fudge flavor
Instant Coffee
for coffee
flavor
Red Velvet
Cake Mix for
red velvet
flavor
White or
yellow cake
mix for
cupcake flavor
1 case
2 jars
2 jars
4 boxes
2 jars
2 jars
4 boxes
4 boxes
Sam’s
Club
Sky-J
Texas
Nut
US
Foods
WalMart
Cleaning Supplies
These supplies are sold exclusively at Sams and most of them must be diluted.
Please read instructions carefully!
Pro-Force
1 bottle
Lemon
Disinfectant
Pro-Force
1 bottle
Glass Cleaner
Pro-Force No
1 bottle
Rinse Floor
Cleaner
Pro-Force
1 bottle
Dish
Detergent
Pro-Force
2 bottles
Sanitizer
(Bleach
may be
used but
can cause
stainless
steel sinks
to rust over
time)
Pro-Force
1 bottle
Bathroom &
Tile Cleaner
Spray Bottles
1 package
Peachwave Clothing
T-shirts
2 per
employee
1 per
employee
1 per
employee
Aprons
Visors
Other Supplies
Napkins
1 ounce soufflé
cups (for
cheesecake
bites)
¾ ounce
soufflé cups
for samples
1 case
1 case
(0417931)
1 box
1 box
*You can always add or remove toppings you think would benefit your store. Be
creative!
Yogurt and Toppings Storage/Display
Yogurt is prepared in an 18 quart bucket and then poured into the hopper of the
yogurt machine. The remaining yogurt mix is poured over into an 8 quart bucket
that is labeled with the appropriate flavor label and stored in the refrigerator.
Fruit will have to be prepared and washed daily. To keep fruit fresh and colorful it
is important to learn how to properly store and prepare all different varieties.
Storage is simple – if you buy it from a chilled area at the store then keep it in the
refrigerator. Other fruits such as bananas, kiwi, and mango should be stored at
room temperature. However, after cutting kiwi and mango it will have to be
stored in a chilled environment. Bananas must be prepared only when needed
otherwise it will brown too quickly. We have learned to leave raspberries,
blackberries, and blueberries in their original container until needed as well.
When these berries are low, take out what you need and wash them thoroughly.
Leave the remaining berries in the original container unwashed as the water will
decrease the shelf life. Lastly, drain trays are used in the bottom of your display
bins to help keep fruit from getting too soggy.
Displaying the chocolate will vary from store to store. Keep in mind some of the
bins in the refrigerated topping display may collect condensation, so if chocolate
toppings are displayed in this area it could become soggy. However, if it is
displayed with the non refrigerated toppings it could melt if too close to a sunny
window.
Cheesecake bites will have to be prepared in 1 ounce soufflé cups which can be
purchased through US Foods. The bins that hold cheesecake bites and cookie
dough both need to be stored in freezer every night. You may want to store other
bins that hold chocolate items in the freezer overnight as well. This is truly a
personal choice and over time you will find what works best for your store.
To keep your toppings fresh and your customers happy, be sure you are
inspecting your toppings daily! Don’t keep dumping new toppings on top of old
toppings. For example, if it is time to fill your fruity pebbles bin then start with a
clean bin and fill it with fresh Fruity Pebbles. Take the old bin out and pour the
remaining Fruity Pebbles in the new bin.
It is important to keep the topping area looking clean and well stocked. Please
make sure your cashiers are constantly wiping down the topping area and
refilling supply. The goal is to keep the toppings full so we do not give the
appearance of old or leftover toppings in half empty bins. Use the drain pans for
the fruit toppings because this will help drainage and keep the fruit from getting
soggy as well as take up some space in the pan so you don’t have to put as much
in.
Final Comment
We’ll keep this operational manual updated from time to time as we feel new
ideas, procedures, or things that have been missed are brought to our attention.
We are providing this manual in Microsoft Word format so that each operator
can also revise things to their individual store need and use. Please feel free to
share any new ideas, procedures, etc. that you feel can help other operators. We
will then review it and make an update to this manual for future use.
Thank you.
Peachwave HQ