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An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

Attributes	Values
type	rev:Review
dateCreated	2015-03-23 00:00:00 (xsd:dateTime)
itemReviewed	Jubilee Donuts
http://www.openvoc.eu/poi#funnyReviews	0 (xsd:int)
rev:rating	3 (xsd:int)
http://www.openvoc.eu/poi#usefulReviews	1 (xsd:int)
rev:text	This will be a 2 part review. I actually attempted to work there, but am also a customer. So lets start with customer. It is great to have a place that is open late. When i do go there late night the people that run the counter are always nice and respectful. They know their product, which most donut shops do not. Yes they are a tad bit expensive. But having worked there I think I understand why. That is my customer review. Here is my work review. I interviewed with the owner. Very nice guy. I was told I would be doing production. Fine. I was not 100 percent sure what production was. I found out when I started there that what was needed was beyond what I was capable of doing. I have essential tremors. What that means is my hands shake. Almost like a tremor you might see in an elderly person ( sorry its the only way to describe it). This tremor gets worse when doing certain tasks. The more I do that task the worse it gets. Usually its things that may require balancing something with a little weight in one hand like a full glass or a big thing of orange juice. There were a lot of things that required me to have a hand that was more steady than mine. After the first night I figured out that I would not be returning. From an outsiders perspective I might recommend a few things. Your recipes are fine. The donuts taste wonderful. I think if your customers are repeat customers they would be willing to pay a tad bit more to get machines that might make the process quicker and more efficient rather than have the workers run around with their head's cut off. Example: The person that works the frier is in charge of the following all at once. load the uncooked donuts, monitor the frier itself to make sure the donuts do not get jammed. Turn on and off the glazer as needed. Pull the cooked donuts and rack them. Move the racks of completed donuts to a holding area to cool. When cool Flip the completed donuts from racks to trays for the various stores. Place the trays in the proper container for their store. Monitor the oil/grease and add more if needed. Flip cinnamon buns over so that when they get glazed the proper side gets glazed. All of this needs to be done while the machine is running with product. You must continue to feed uncooked product and pull cooked product and all these other things all at once. There surely may be some people that are able to do the process. More power to them. But it is a lot. And honestly its such a quick process there is a certain amount of risk involved especially when working with grease. Also the order of operations might need some work. The nights starts off by icing a certain type of donut. those are done and stored. then another type of donut is friend, iced and stored, then another. that goes on and on all night every night. Perhaps focus on getting one step done before going to another. In other words have all hands work on frying all the donuts. then icing those that need. many hands make light work. It seemed like this was being done the opposite way. Give many jobs to one person. Also production is only done at night and only done at one location for all of the stores. Thats a very limited time to produce a high volume of donuts. I am not sure if the secret behind that is to cut costs or what but it does put a lot of stress on the workers. I might recommend producing some days all day. In two shifts with some part timers. that way the work is not like a hurricane bowling you over. Or I might recommend producing at two locations. I remember the owner saying one or two locations used to be old Krispy Kreme locations. They have to have had the production space there. Believe it or not a tweak on efficiency might actually save you money. Sometimes you do not need new equipment or better people but better procedures. But now read this folks and know. The people who make your donuts. Work their butt off. They deserve every ounce of that money you pay for your donut. Also I will say this the pay rate for what is expected is a bit lopsided with production. There is a lot expected when you are in production. You might want to offer higher pay. If your reasoning for the pay rate is that it would raise the price of the donuts. The owner already admitted he is more expensive. I promise you there are ways to cut costs yet increase efficiency. I highly recommend having someone observe one night who is a consultant on efficiency. I Promise they will not try to change your recipe or flavors. All they are going to do is probably continue to have you offer the good tasting, high quality product but at less cost to you the owners and operators of the company. Lastly maybe try to figure out how to explain to someone when hiring what production really entails. When you bring someone in, they dislike or are unable to do the work, that costs you money. If you can avoid that waste its worth it.
http://www.openvoc.eu/poi#coolReviews	0 (xsd:int)
rev:reviewer	Adam

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