What dish techniques are reviewed during Cinnaholic's in-store training?
Cinnaholic Franchise · 2025 FDDAnswer from 2025 FDD Document
| Time | In-Store Training Lesson | Location |
|---|---|---|
| 10:00 AM | Make Dough and Rolls / Label Properly | Atlanta, GA |
| 11:30 AM | Identify When/How to Bake/Cool/Store/Sample Rolls | |
| 12:30-1:30 PM | Lunch/Break | |
| 1:30 PM | Assemble Rolls for Sale and Display | |
| 2:30 PM | Greet Customers, Explain Menu and Take Orders | |
| 3:30 PM | Review Dish Techniques (3 Compartment Sinks, Sanitize Mixer Bowl, Avoiding Green Sponge on Trays, Drying and Putting Dishes Away Properly, Cleaning Greasy Sinks) | |
| 4:00-4:30 PM | Review and Practice Daily Cleaning Tasks Day 6 (if necessary) |
Source: Item 11 — FRANCHISOR'S ASSISTANCE, ADVERTISING, COMPUTER SYSTEMS, AND TRAINING (FDD pages 27–35)
What This Means (2025 FDD)
According to Cinnaholic's 2025 Franchise Disclosure Document, dish techniques are reviewed during in-store training. Specifically, the training covers using 3-compartment sinks, sanitizing mixer bowls, avoiding green sponges on trays, properly drying and putting dishes away, and cleaning greasy sinks. This training takes place in Atlanta, GA.
This portion of the training is scheduled for Day 6, and if necessary, is reviewed again on Day 7. This suggests the importance Cinnaholic places on maintaining cleanliness and hygiene standards within its bakeries.
For a prospective franchisee, this means that Cinnaholic emphasizes the correct procedures for dishwashing and sanitation. Franchisees and their staff will need to master these techniques to ensure they meet Cinnaholic's standards and maintain a safe and healthy environment for customers.