Standard Work for Ice Cream
I was a bit surprised to see such specific “standard work” for scooping ice cream, aimed at a commercial setting apparently. Click on the picture for a larger image, but here is the process:
- Store at -10 F to -20F
- Proper dipping temperature is 8F
- Tap dipper lightly to remove water
- Begin scooping on the outside wall. Scoop in a circular motion, rolling the ice cream along.
- The next dipperful should begin where the last left off, again rolling in a circular motion. Roll – don’t dig!!
- Remember, keep the ice cream covered when not dipping and handle the product as little as possible.
Since I’ve been reading about standard work in the new book, Toyota Talent, it’s hard not to overanalyze this. I’m just amazed that a scoop, er, a “dipperful”, of ice cream could be so complicated. Storing ice cream in a 10 degree range seems reasonable, but how critical is 8 degrees for dipping? Is this slightly over-specified? How bad does the process work at 6 degrees or 12 degrees?
Step 5 seems like an example of an opportunity for a “Key Point,” as described in the book. A Key Point is something that’s of particular interest for safety, quality, etc. A Key Point describes “what” the point is and also “why.” Explaining “why” is the difference between “Because I said so” and “Because you’re a professional who can be trusted to understand why.”
Roll, don’t dig! “Why?” Is this for a properly shaped scoop? For employee ergonomics? The current standard work just barks at the customer a bit, doesn’t it?
Click out this post for a “Training Within Industry” view of how to scoop (and how to train the scooper!)