<p> Cold Weather Checklist (Below 65 degrees high)</p><p>Production Planning 1. Increase sourdough bowls by 50% 2. Increase French baguettes by 40%. 3. Increase whole grain pan bread by 40%. In high volume catering, you may need to double this if on Tuesday through Friday. 4. Increase tomato basil by 30%. 5. Increase black pepper foccaia by 2 or 3 6. Keep cooler bagels fully stocked. If a Friday, you may want to increase your bagel order as well. 7. Increase flatbread by 30%. 8. Increase hoagie roll by 50% 9. Increase sourdough XL by 1 </p><p>Sygma food order (one time order ) The following are pars that are changed just for this order: 1. Increase all soup pars by 40%! 2. Macaroni and Cheese by 1-3 cases 3. Add 2-6 cases 2% milk 4. Add 1-3 cases of 1/2 and ½ 5. Add 1-3 cases of alfredo and mac & cheese 6. Increase smoked chicken by 1 full case</p><p>Sygma paper items- if you are close to par,order: 1. Small soup cups and lids 2. 16 oz. coffee cups and lids 3. Napkins 4. Plastic spoons and knives 5. Java jackets Operational procedures- on the day of cold weather 1. Thaw soups under cold running water (especially Broccoli Cheddar.) 2. Increase sales projection by $1000 on prep worksheet. 3. Produce 100% of paninis 4. Pull more pasta, pulled chicken and mac 2 days prior 5. Add 25% to Broth Bowls</p><p>Edward Don-smallwares 1. Soup cups and bowls 2. Silverware-especially spoons and knives 3. Trays-small and large</p><p>Staffing 1. Add 2 people for lunch. 2. Add 1 person PM chill. 3. Add one person for dinner. Busier dinner cafes may need 2. Always review your plan with your District Manager.</p>