POPBAR

WELCOME TO POPBAR CONCORD

Welcome to the team. You're joining a brand built on one idea: handcrafted gelato and sorbetto on a stick, made from real ingredients, served with genuine care. Our Concord kiosk at the Veranda is a fresh chapter for the East Bay — and you're part of making it great.

This handbook covers what you need to know: how the kiosk runs, what we expect from you, how you'll be paid, and how to deliver an experience that earns repeat customers. Read it, sign it, and ask questions if anything is unclear.

THE POPBAR STANDARD

What We Stand For

• Real ingredients. Gelato and sorbetto made from milk, fruit, and nuts — not powder bases. Know what's in every flavor.
• Consistency. Every pop looks like the product photo: clean dip line, centered topping, no drips.
• Warmth. Every customer gets eye contact and a real greeting — not a transaction script.
• Ownership. If you see a problem, fix it. Don't wait to be asked.

KIOSK OPERATIONS

Opening Checklist (arrive 30 min before open)

1. Check display case temperature — must read –10°F to –14°F; log it
2. Count pop inventory by flavor; note shortages on daily log
3. Heat dip tanks: white, dark, and milk chocolate to 108–112°F
4. Stock topping trays — check expiry dates; discard anything past date
5. Power on POS; run test transaction; verify receipt printer
6. Wipe all surfaces; clean exterior of display case
7. Put on full uniform and name tag
8. Text Sarab or Nitin: "Open – [your name] – [date]"

Closing Checklist

1. Count remaining inventory; log on closing sheet
2. Cool and store dip tanks; do not pour excess chocolate down drain
3. Run end-of-day POS report; note sales total and any voids
4. Wipe all surfaces, trays, and dip station
5. Secure cash per cash handling procedure (below)
6. Verify display case is locked and at temp
7. Power down non-refrigeration equipment
8. Text Sarab or Nitin: "Closed – $[sales] – [your name]"

Temperature Monitoring

UNIFORM & APPEARANCE

SCHEDULING & ATTENDANCE

• Can't make a shift? Find a replacement AND notify supervisor at least 4 hours in advance
• Two unexcused absences in 30 days = written warning; three = termination review
• 15+ minutes late without notice is documented

PAY & TIPS

• Pay frequency: bi-weekly (every other Friday)
• Your rate is specified in your offer letter; California minimum wage floor applies
• Overtime: CA law — 1.5x after 8 hrs/day or 40 hrs/week; double time after 12 hrs/day
• Tips: pooled at POS, distributed weekly proportional to hours worked
• Paycheck discrepancy? Report within 5 business days

CASH HANDLING

• Every transaction logged in POS — no off-system sales ever
• Count the drawer before and after every shift; record on cash log
• Shortage over $10: written incident report required
• Never leave the drawer open between transactions
• Cash drops per Sarab's schedule — confirm with him directly

FOOD SAFETY

• Wash hands before shift, after break, after phone/face contact, after anything non-food
• Gloves required when dipping pops and applying toppings
• Product dropped on any surface: discard and log as waste — never serve it
• Allergen awareness: gelato = dairy; multiple flavors contain tree nuts — know the menu cold
• Label and date all restocked product; first in, first out
• Any pest sighting: notify Sarab immediately and log it

CUSTOMER SERVICE

• Greeting: Every customer who stops at the kiosk gets eye contact, a smile, and "Hi, welcome to Popbar." No exceptions.
• Recommendation: When asked "what's good?" — give two specific options (one fruity, one creamy). Never say "everything."
• Complaints: Customer unhappy with their pop? Offer to redo it, no questions asked. Product quality issue (off taste, texture): pull the batch and notify Sarab.
• Phones: In your pocket during service hours. Not visible to customers.

CONDUCT

• No eating at the kiosk during open hours
• Treat all customers, colleagues, and Veranda staff with respect
• Zero tolerance: theft, harassment, intoxication on premises — immediate termination
• Social media: never post kiosk interiors, product, or colleagues without explicit approval from Sarab or Nitin

Discipline Steps

1. Verbal warning (documented)
2. Written warning
3. Final warning / suspension
4. Termination

EMERGENCIES

• Medical / fire / safety emergency: Call 911; then notify Veranda management immediately
• Power failure: Check display case every 30 min; if out 2+ hours, call Sarab immediately
• Equipment failure: Never attempt repair yourself; lock out the equipment; call Sarab
• Robbery / security threat: Comply; do not resist; call 911 after the threat is gone

KEY CONTACTS

ACKNOWLEDGMENT

I have read and understand the Popbar Concord Employee Handbook and agree to follow these policies as a condition of my employment.

Employee Name (print):                                          

Signature:                                             Date: ____________________

Owner / Manager Signature:                                             Date: ____________________