Memo Wk 3

To: Kimberly Olson

From: Jordanna Helm

Date: 9/15/2014

Subject: Issues with Lemonade

 

                I would like to address a new issue that has risen regarding the process in which we make our lemonade back-ups. It has come to the attention of myself, co-workers, and guests that our lemonade is being served with inconsistency and lack of flavor. At first the problem was unsolved, the issue remained a mystery, and in my perspective, no one had taken the time to solve it. After doing some research and double checking co-workers were following procedure, I have found the source of the problem, and an easy and effective way to solve it.

                The problem regarding the lemonades seems to be the transfer from the lexon into the pitcher. When we make the lemonade in the pitcher, the sugar stays disintegrated, making the lemonade how we ideally expect it, and how our guests like it. When we make our back-ups in the lexons, and the lexons sit in the cooler for 1-2 days, the sugar begins to cake on the bottom, resulting in separation from the lemon juice and water. When the transfer happens from the lexon to an empty pitcher some employees over-see the caked sugar on the bottom of the lexon, and serve the new lemonade without sugar. Now we could always send out an informational letter telling employees to watch out for the caked sugar, although some employees may not take notice of the letter, or newer employees joining us may miss the memo. So an easy and effective way to approach this, is to simply gain two more pitchers that we can create back-ups in, instead of the lexons.

                I hope you consider my idea, it may seem like a simple issue, but the satisfaction of guests is the number one priority and I would like to help in any way I can to fix problems when they come to my attention. Thank you for taking the time to read this,

Jordanna Helm, employee of Milwaukee Burger Company.