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3.2 Cart Slinger Procedures

  • Clock in
  • Find and review shift notes
  • Clean and wipe down cart or cooler with cleaning solution
  • Pack flavor and quantity indicated on shift notes
  • Verify that you’ve packed the correct amount of cases
  • Add dry ice or cold plates depending on which you plan to use (if using cold plates this happens first)
  • Log into POS System and make sure product library and connection are working
  • Load cart and sales supplies into your vehicle
  • Set up cart at event location
  • Post your location on social media
  • Sling baby sling!
  • Load vehicle and return to HQ
  • Unpack pops first and count how many you’re returning with.
  • Put them back into the freezer filling boxes with like flavored pops as full and tight as possible
  • Wipe down chalkboard
  • Put all other sales supplies away
  • Clock out

Packing your Cart

    • Load the 5 vertical boxes first. 
      • Put creamy pops in middle whenever possible
    • Load the 5 horizontal boxes
    • If you need more than 250 pops, place up to an additional 5 boxes on top of the vertical boxes. 
    • Place 1-3 5 pound blocks of ice equally spaced on top of the boxes of pops. (remember to rotate your ice during the shift so pops don’t get too cold or melt)
    • Dry ice sublimates (melts) faster the more surface area is exposed. When it is broken up it melts faster. This is helpful if you need it to get an area cold very quickly, but in a cart it can actually be too cold. For that reason it is best to use fewer large pieces than many small pieces. 
    • If the pops stay on dry ice for a long period of time, it is important that you do not serve them whent hey are too cold. This can lead to a painful / embarrassing experience of the pop sticking to someone’s tongue. If the pop feels very hard or you think it may be too cold please do not open the pop for the customer and let them know to wait 3-4 minutes before eating.

Slinger Checklist

    • Sign-out sheets
      • Initial the number of pops you’re taking out. (vendor sign-out)
      • Making sure you know what flavors are in your cart BEFORE you leave
      • Check for adequate cold plates or dry ice (at least 5 pounds for every 3 hours of slinging)
    • Getting out the door
      • Load Cart into vehicle
      • Strap it in with Ratchet Straps or Bungee Cords [link] video 
      • Load additional supplies
        • Chalkboard
        • Chalk
        • Rainbow Umbrella
        • Scissors
        • Card Reader for POS
        • Phone or Tablet with access to internet
          • Log into POS System to make sure it’s working
        • Cash Bank
        • Bottle of Water
        • Paper Towels
        • Stool (for shifts 4+ hours only)
        • Tip Jar (if a selling event)  (your responsibility)
        • PPE (during Covid-19)
    • Setting up at your event
      • Unload in a safe spot as close to the vending location as possible.
      • Find your spot (if you don’t have one call your manager to get in ideal location)
      • Insert the bottom half of the umbrella pole into the holder and tighten. 
      • Place a paper towel roll onto the bottom half of the pole. 
      • Extend umbrella and connect it to bottom half of umbrella pole
      • Set small crate/brake under the handle edge of the cart
      • Tie disposable grocery bag on back handle to collect wrappers
    • Writing a chalkboard
      • Don’t abbreviate
      • Fruity pops on top, creamy pops on bottom, no exceptions
      • Write “$4 + Cash or Card”
      • If you have King of Pups write - “Pops for dogs!” 
      • Alternate colors
      • Write menu on both sides of board
      • Placement of board will dictate where the line starts
      • Put the board in sight of traffic from two different directions if possible
    • If you’re running low on pops
      • Notify your manager of how many pops you have sold, how many you have left and how much longer your shift is. 
      • Do the math—if you’re halfway through your cart and only ¼ of the way through your shift, let your Ops lead know!
      • Re ups take minimum half an hour to get to you
        • Longer on busy Saturdays
    • If you run out of change let your manager know ASAP & start taking card / mobile pay only or asking for exact change
    • Rules
      • No headphones
      • No smoking, no drinking, no smoke breaks
      • Shouldn’t take a break for events shorter than 4 hours, but after that can leave to go to the bathroom if necessary
      • No reading/excessive texting
      • Shift pops - Employees may have 1 per 4 hours. 
    • Unloading pops
      • Count in your pops and get confirmation from your manager
      • Put away pops (creams first, leave ice on top, full bins to the inside, label-making)
        • Always fill boxes as full as possible with like flavor
      • Wipe down the cart
      • Erase and wipe down the chalkboard
    • Finalize your sales sheet with each payment method separated
      • Count Cash
      • Count Credit Card Sales
      • Count other Sales
      • Sum all pops sold
      • Divide total sales by sales price
      • Subtract free pops handed out during shift (UMOH pops, slinger shift pops, flavor guarantee pops, etc.)
      • Let your manager know if there is a discrepancy

Communicating with Guests 


We teach 4-pillars of Customer Service. They are a great place to start with your team.

Four Pillars of customer Service


We start with the 10-4 rule. 


When someone is 10 feet away we acknowledge them. This can be a wave, a nod, a smile ... anything that lets the person know that they are seen. 


When someone is four feet away we verbally greet them. The word choice is up to, as long as it is polite and they can hear you. Great options include: Hi, Hello, Howdy, Aloha, Good Morning, Good Afternoon, Good Evening, Caio, What's up. 


We can also use open-ended questions for more engagement like: 

“What have you been up to today?”

“How's your day going?”

From there it is important to let the initial portion of the conversation flow naturally. If they quickly order - that is great. 


If they stop to look at the menu without saying much, that is when it is your turn to help guide them. 


Question no. 1: "Have you had King of Pops before" 


If not, "Awesome, our menu is constantly changing. The top half is our fruity flavors - they are all vegan as well. On the bottom part of the menu are our creamy flavors. Are you in the mood for something more refreshing or dessert-like?" 


If they answer "dessert like", suggest your favorite creamy flavor. If they answer "refreshing" , suggest your favorite fruity flavor. 


If yes "Awesome, do you remember what flavor you had last time?"


"Yes, __________" 


"Did you like it?" 


If they don't remember, revert back to the response for “If not”