Production

Production Requirements and Operational Efficiencies 

Production requirements are continuously being reviewed and tested to ensure that the most efficient and cost-effective processes are being implemented and maintained. This allows for consistent service across the Edilbe® system and provides consumers the assurance and confidence that they will receive the highest quality product and service from any Edilbe® store. 
  

Both general operational procedures and operational efficiencies will be discussed. Operational procedures are the standard processes performed and standards that must be maintained, called SOP’s (Standard Operating Procedures). Operational efficiencies are best practices that lead to increased profitability. 

All stores must follow the current and approved production processes as outlined within the nSpire training system. 

Refer to the following nSpire categories for more details on procedures and policies: 

• Arrangements 

• Baked Goods – Preparing 

• Bakeshop Boxes 

• Boxes 

• Cleaning  

• Cyber Security Training 

• Dessert Boards 

• Dipped Fruit 

• Drinks  

• Equipment 

• Flowers 

• Food Safety 

• Fresh Fruits Boxes 

• Fruit Prep Produce Wash 

• Gift Boxes 

• Local social media & B2B 

• On-Boarding Training 

• Platters -Baked Goods 

• Platters – Cookies 

• Platters – Fruit Based 

• Platter – Mini 9” 

• Production  

• Shipping Stores 

• System Training  

• Third Party Affiliate Programs 

• Treats 

• Under $30 Category 

• Webinars   
    

Topics that can be found in the attached documents, located in the forms section to the right, may include, but are not limited to, items such as: 

• Opening Checklist 

• Daily Cleaning Checklist 

• Weekly Checklist 

• Temperature Log 

Arrangement Foam 

Edible Foam® was custom designed for Edible ® production. Itis to be used in all fruit arrangments because of its uniform sizes and pre-measured sections, this ensures product quality and consistency. Containers can be prepped days in advance during busy times or as everyday practice. Complete instructions are in nSpire and will teach production staff how to slice foam and prep containers quickly. Please refer to these videos for staff training.  

Food safety. Because arrangement foam is made of recyclable anti-bacterial polyethylene, it is safe to come in contact with food.  

For more information about Foam and to learn how to foam each type of container used please refer to the following nSpire videos: 

Designing Arrangements 

• All arrangements have copyright and trademark protection. 

• Arrangements cannot be changed/modified. 

• Use approved add-ons found in SMS to personalize arrangements if needed. 

• Utilize nSpire for fruit counts. 

Holiday Products and Procedures 

Holidays have proven to be a time of great success for Edible, with our key holiday periods being among our busiest days of the year, including Valentine’s Day, Easter, Passover, Mother’s Day, Thanksgiving, and the December holiday season, among other lesser holidays all throughout the year! To meet customer demands for the perfect gift for each holiday we often have seasonally relevant items, from arrangements, to add-ons, to containers. To provide the continuing high standard of customer service during the busy holiday seasons, Edible suggests the following guidelines: 

• Schedule additional staff - if you decide to use temporary agencies, be sure to screen applicants carefully. On average for most major holidays, you will require 3-4 times your normal staffing levels in customer service and production. For deliveries this ratio can be even higher. 

• Make sure vendors will be open when you need them. Contact your produce vendor to learn their holiday delivery schedule and to provide them with projections on your produce needs. 

• It is never recommended to guarantee or estimate delivery times when taking orders, especially on holidays when the delivery time window will be longer than usual. 

After each holiday take notes of what worked well and what needs to be improved for the next holiday as these insights will provide a valuable reference tool for you in the future. Also note the volumes of orders taken and fulfilled for each day during the holiday period. Inventory should be monitored closely for the holidays, especially of limited availability or seasonal merchandise. 

Seasonal Playbooks 

In advance of each major holiday and season of the year, Edible posts Seasonal Playbooks to assist you in making the holiday season a success. It is the Franchisees responsibility  to thoroughly review these Playbooks in their entirety each and every holiday and season. The playbooks contain guidelines, and you will find posted what items will be promoted/marketed throughout the holidays, what will be featured on the web, or in package offerings to customers. These are all indications that will help you estimate inventory needed for key items. 

See the Seasonal Playbooks & Product Launches topic in this Operations Manual for further details.  Playbooks are posted in advance of the holiday season in the forms section of that chapter  

nSpire Videos 

Please make sure to check nSpire to view any holiday-specific videos. 

Production Flow 

Your staff size may vary; therefore, you will need to create stations in the work area to improve efficiency. You should have the following stations: a station for washing, peeling, cutting and preparing fruit, a station for your assembly line with ample countertop or table workspace, a separate dipping station  for dipping fruit in chocolate, and a station for wrapping and packaging orders for delivery. All stations should be stocked and ready for work prior to the start of daily orders. 

Workflow setup 

• Fruit Prep tables closest to fruit wash sink 

• Assembly line table closest to wrapping station 

• Wrapping station closest to the walk-in cooler 

Washing/sink area – There are dish washing sinks and fruit washing sinks in the production area. They each serve a different purpose and their uses should not be crossed. Each must also be properly labeled with its use in a clear visible manner. 

All team members should review the proper “3 Bay Sink” procedure in the following nSpire video: 

After arrangements have been completely designed, the final step is wrapping. Arrangements should be wrapped IMMEDIATELY after being created to minimize condensation within the arrangement wrap and minimize the appearance of liquid on any chocolate in the arrangements. 

Safety Warning Labels 

Safety Warning Labels must be placed on every arrangement's poly bag to ensure all customers are aware of this warning. Follow the steps below when placing a Safety Warning Label: 

• Place roll of Safety Warning Labels at the wrapping station. 

• Place label directly on the arrangement wrapping. This label should be located at the top of the arrangement just under the curling ribbon, it’s critical that this is placed in the same location at every store.  

• Prior to delivery or pickup check Safety Warning Label was placed on all arrangements 

For complete instructions on how to properly wrap an arrangement and use Safety Warning Labels, All team members should review the following “Wrapping Arrangements” video in nSpire: 

 
Edible  Picks  

The Edible logo Pick should be placed in the center of the arrangement angled to the right side. Follow the steps below when placing an Edible Pick: 

• Place Edible Pick in a stainless-steel container at the wrapping station. 

• Insert Edible Pick in the center of the arrangement. 

• Ensure the pick is visible and not blocked by the ribbon or the hangtag. 

• Prior to delivery or pickup ensure the Edible Pick is on all arrangements. 

Pick-up Procedure  

Review the Safety Warning Label on the arrangement  with pick-up customers before they leave the store. Show them the label in case they have questions. 

Cleaning Procedures 

Because fresh fruit products are processed every day at your Edible® location, it is imperative that YOU follow strict, thorough cleaning guidelines. It is extremely important that every surface is wiped clean of daily residue. Likewise, floors must be swept and mopped a minimum of two times a day (after production and at end of day). If your location develops fruit flies, you must take necessary steps to cure the infestation. All stores must adhere to all food safety guidelines outlined by your local governing agency. 

The following required cleaning procedures are mandatory. The "Daily Cleaning Checklist" “Opening Checklist”, and "Weekly Cleaning Checklist" are located as an attachment.  

Production Area Cleaning 

• Empty trashcans and wash them daily. 

• Flatten and bring cardboard to dumpster/cardboard recycling facility. 

• Wash all utensils and trays. 

• Wash and sanitize all racks, tables, counters, and surfaces. 

• Wash and sanitize cutting and design counters (top and bottom), wrapping station, delivery station, sinks and back walls, order entry areas, computer terminals, telephones, door handles, cooler storage shelves, storage areas, break areas, restrooms and sales counters. 

• Remove and clean mats. 

Cooler 

• Daily cleaning of walk-in cooler includes: Sweeping out cooler using the broom and dustpan. Be sure to remove all fruit, dirt and foreign material from the floor. 

• Using a clean towel with sanitizer solution, wipe down door and handle. 

• Weekly cleaning of walk-in cooler includes Emptying out all of the fruit and fruit containers (including bun pan racks). 

• Use the following tools: clean towels, wash solution in bucket, sanitizer solution in bucket, floor cleaning solution in mop bucket, mop, dustpan, and broom. 

• Take the dunnage racks out of the cooler and spray them down in the slop sink. 

• Wet the clean towels with the wash solution and wipe down all the shelves including the poles of the shelving units. Let dry. Next, wet the clean towels with the sanitizer solution and wipe down all the shelves including the poles of the shelving units. 

• Wipe down the walls and doors of the cooler from top to bottom, inside and out. 

• Sweep the cooler floor and make sure to get under the shelving units. Move shelving units if necessary. 

• Mop the floor from back to front. 

• After mopping immediately return fruit and containers to cooler. 

• Fruit and boxes of fruit should never be on the walk-in floor. These items should always be on a shelf or dunnage rack. 

 
Counters and Tables 

Counters and tables must be cleaned after every shift. 

Once a week all stainless counters and tables should be cleaned with stainless steel cleaner. Stainless steel cleaner removes minor scratches and extends its life. This should never be done during production. 

Tools and Utensils 

• Tools and utensils must be cleaned after every shift and in between different fruits. 

• Use the 3 Bay Sink -Wash, Rinse, sanitize– method when washing all tools and utensils. See nSpire video referenced below this section. 

• Organize the cutting boards, pans, cutting utensils and other tools and equipment that need to be washed. 

• Place the pan racks next to the sink so when the pans are done being washed, they can go right onto the rack. 

• Wash the cutting boards and pans first and leave the cutting utensils last for safety precautions. 

• When washing tools and utensils, take your time. Don't rush and always use extreme caution to avoid cutting yourself. 

• Air dry all dishes after washing and sanitizing. 

All team members should review the proper 3 Compartment Sink procedure in the following nSpire video: 

Retail Area  

The retail area of your Edible® store must be Kept clean and fully stocked. This includes maintaining all current marketing materials, display items, and products.  You should also maintain these essential cleaning tasks daily: 

• Empty trashcans 

• Wipe down counters 

• Sweep retail area floor 

• Remove carpets or mats and sweep 

• Vacuum carpet 

• Clean glass display and walls weekly 

• Clean out display cooler weekly 

• Dust shelving 

Front and Back Door 

Keeping the doors to your Edible® Business clean is essential to keep outside debris and pests from coming into your store. Perform these tasks daily: 

• Clean mats 

• Sweep area, removing all foreign material 

• Discard unwanted items so area is clean 

Dumpster Area 

Keeping the dumpster area tidy projects a good image of your business and demonstrates a level of commitment to the community. It also prevents unwanted pests from lingering. Perform these tasks as needed: 

• Pick up trash around dumpster area 

• Flatten all cardboard boxes and separate for disposal 

Cleaning Chemicals –Use and Storage  

cleaning equipment is authorized for use in all Edible® locations[DK2] . is a pre-measured cleaning system that takes the guesswork out of mixing and measuring chemicals. These items can be purchased through the Staples Business Advantage program linked in Marketplace. 

Store cleaning equipment, cleaners and supplies away from food and the production area. Clearly label and neatly store open products such as cleaners in a closed cabinet. Put cleaning materials away after each use. Always follow label directions when using cleaning products. 

All team members should review the proper cleaning procedures in the following nSpire video: 

Fruit and Produce Preparation 

Before designing arrangements, the first step is to prepare the fruit. Some of the fruit/produce that you will be using in your Edible store include: 

• Pineapple 

• Strawberries 

• Cantaloupe  

• Honeydew 

• Oranges 

• Apples 

• Grapes 

• Bananas 

• Blueberries 

• Watermelon (seasonal) 

• Kiwi (seasonal) 

• Kale 

All team members should review the nSpire videos in the chapter “Fruit Prep” for specific instructions and procedures on preparing each type of fruit. 

Arrangement Foam

Edible® Arrangement Foam® was custom designed after more than two years of development to facilitate Edible Arrangements® production. Its ease of use and other advantages give us a competitive edge over floral and other fruit bouquet companies.

Key Features of Arrangement Foam

Fast preparation time. Because of its uniform sizes and pre-measured sections, arrangement foam is extremely easy to use. Complete instructions in nSpire allow production staff to master slicing foam and prepping containers quickly. Containers can be prepped days in advance during busy times or as an everyday practice.

Longer lasting. Arrangement foam is non-perishable and can be stored anywhere.

Arrangement stability. Because arrangement foam is dense, it affords stability to skewered fruit and keeps arrangements secure during production and delivery. Skewers can be re-positioned when necessary. Arrangement foam comes in two sizes – small and large – providing the right fit for a wide variety of container sizes.

Food safety. Because arrangement foam is made of recyclable anti-bacterial polyethylene it is safe to come in contact with food.