silentmike87

What sort of a distance do you try and cover a day or do you like keeping it looser than that?

Also, how much training did you do beforehand?

Hope it continues to go well!

Former UK employee here. The shake and ice cream mixes are kept chilled in the fridge. When the machine gets low, we fill it and and it has to be partially frozen before it can be served. If its a sunny day, that can mean extra orders, which in turn leads to filling the machine more often. Then combine that with a hot kitchen on a hot day and it'll soon take forever to chill the mix.

Often the easiest way of explaining that it's not ready yet/can't handle demand is to say that "it's broken". Not my personal favourite way of explaining it, but it shuts people down from saying they'll wait when you don't know how long the machine needs before its ready.