Where in the Cicis manual can I find information about 'Tilt (Time in Lieu of Temperature)'?
Cicis Franchise · 2025 FDDAnswer from 2025 FDD Document
| CULTURE | 6 |
|---|---|
| HISTORY OF CICIS | 7 |
| VISION | 8 |
| MISSION | 9 |
| SERVICE | 13 |
| RESTAURANT ATMOSPHERE | 14 |
| BRAND APPEARANCE STANDARDS | 15 |
| GUEST GREETER STANDARDS | 16 |
| COLLECTING TIPS | 17 |
| CICIS CREW SERVICE POLICY | 18 |
| PIZZA CHEERS | 19 |
| SPECIAL NEEDS | 20 |
| WOWs! | 20 |
| PERSONAL BUFFET | 21 |
| DINING ROOM SERVICE STANDARDS | 22 |
| TO-GO PROCEDURES | 22 |
| LEAVE A LASTING IMPRESSION | 25 |
| FOOD SAFETY & FOOD PREPARATION | 26 |
| FOOD SAFETY | 27 |
| HANDWASHING | 28 |
| TEAM MEMBER ILLNESS | 29 |
| FREEZERS | 30 |
| FOOD TEMPERATURE AND STORAGE | 31 |
| TILT (TIME IN LIEU OF TEMPERATURE) | 32 |
| PAN ROTATION | 33 |
| LABELING AND DATING |
Source: Item 11 — FRANCHISOR'S ASSISTANCE, ADVERTISING, COMPUTER SYSTEMS, AND TRAINING (FDD pages 31–38)
What This Means (2025 FDD)
According to Cicis's 2025 Franchise Disclosure Document, information regarding 'Tilt (Time in Lieu of Temperature)' can be found within the confidential Operations Manual. Specifically, the table of contents for the manual lists 'TILT (TIME IN LIEU OF TEMPERATURE)' under the section related to food safety and preparation. This indicates that the manual provides guidelines and procedures on how to manage food safety using time as an alternative to temperature control.
The Operations Manual is a proprietary document that Cicis provides access to after the Franchise Agreement is executed. Prospective franchisees have the opportunity to review the manual before signing the agreement, but only upon signing a confidentiality agreement. This ensures that sensitive operational details are protected.
Given that the manual consists of 133 pages, as stated in Item 11, franchisees should familiarize themselves with the food safety protocols outlined in the 'TILT' section to ensure compliance with Cicis's standards and regulatory requirements. This is crucial for maintaining food quality and preventing potential health hazards, which ultimately affects the brand's reputation and customer satisfaction.