Candidate:
Related Goal: Aubree Nitzki : Creating a safer environment in concessions for both employees and patrons.
This task was created in regard to making concessions a safer place for patrons and improve accessibility for everyone. Having a list of dietary restrictions helps staff be more proactive in helping patrons have access to products we sell. Additionally, it is time efficient to have a premade list of restrictions so staff can quickly and evidently help patrons.
Related Meetings:
Aubree Nitzki – Meeting #1
Today me and Aubree had our first meeting and began to discuss potential goals, tasks, and ideas to better the overall outlook for concessions.
Ideas consist of:
- Turning off pizza warmer 30 min prior to close, makes it easier for employees to clean warmer once closed.
- Potentially buying parchment paper for pizza trays, reduce need of washing, cheese sticking, and easier transfer.
- Creating a guide for employees to know what products are gluten free, celiac friendly, kosher, etc.
- Video tutorial on putting together and taking apart the pizza warmer.
Brainstormed goal :
- Creating a safer environment in concessions for employees and patrons.
Action items:
Task Completed: Yes
Blank indicates not completed.
Task Evaluation:
The above list is posted at Mitchell and Deerspring. You can find it at Deerspring on the cork board by the concessions room, and at Mitchell in the drawer with papers.
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