A territory consists of routes. One or two technicians are associated with a territory. The technicians oversee that territory, its routes, and all the stops within it.
A Route contains all the Stops for a day.
Territories are made up of routes. Routes are made up of stops.
A route is one day's work for a technician. A route includes stop locations and information, drive times, and the activities performed by the technician in a day. Tap Trackers schedules routes for all of your technicians (in their respective territories) for each day.
You assign Routes to a Territory and determine the order of the stops based on call availability while keeping the travel time between stops at a minimum to reduce travel times while maximizing productivity.
How Many Routes?
The number of routes in a territory is determined by the number of days in your typical line cleaning cycle.
If you clean lines every two weeks and your business runs five days a week, you should have ten routes in a territory.
If you clean lines once a month, you will have twenty routes in a territory.
If you clean lines every six weeks, you will have thirty routes in a territory.
Routes Cycle
Using a two-week cleaning cycle as an example, you will run routes 1-5 in week one, then routes 6-10 in week two. Then it repeats. The Tap Trackers system auto schedules these routes for you.
Cleaning Sequence
Each stop (establishment/bar/restaurant) has a cleaning sequence that will list which type of clean and which lines are to be cleaned at that stop. This may be the same lines and cleaning type each clean. It may also include an acid cleaning every three months. If it includes wine or cocktail lines, it may include those as well.
Continuing with a two week cycle and a three month acid example, this is what the sequence would look like:
Both caustic and acid cleans would be done in week twelve. Typically if it takes one hour for a caustic clean, it will take two hours when doing both. Those cleaning times are reflected in the clean.
Wine or Cocktail Lines?
See the article on Wine Lines here.