Angus Thickburger Implementation Guide

Transcription

1 Angus Thickburger Implementation Guide Start Sell Date: Target Start Sell: August 2012 Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis Operations Adel Fouda Operations Hany Fahmy Operations Joe Doumit QA Riyad Shatat Training Karen Reel For International Use DRAFT: July 30, 2012 [1] 1

2 What s New IMPORTANT INFORMATION Beginning in August 2012, your restaurant will introduce the Angus Thickburger, served with a black pepper mayonnaise on an oat dusted bun. Angus Thickburger served with black pepper mayo, two slices of pepperjack cheese, lettuce, tomato, red onion, and an AngusThickburger patty, all served on a toasted split oat dusted bun. Mushroom & Swiss Angus Thickburger served with black pepper mayo, two slices of swiss cheese, mushroom sauce, and a Angus Thickburger patty, served on a toasted split oat dusted bun. Participating Restaurants All restaurants will participate as directed by your marketing team. POP Posting POP Posting instructions are included in the POP kit. Please open your POP kit upon receipt to ensure all elements are included. Allow approximately 30 minutes to post your POP on the start sell date. Implementation Steps The information in this handbook will help you to implement the Angus Thickburgers successfully in your restaurant. Read the information carefully and review it with your crew. For International Use DRAFT: July 30, 2012 [1] 2

3 NEW: ANGUS THICKBURGER Angus Thickburgers are received and stored frozen. Wash and sanitize your hands before handling any food product. Open a case of frozen Angus Thickburger patties. 1. Line a clean, sanitized tray for Angus Thickburger patties with a plastic food wrap. The trays for beef patties must be a different color than the ORANGE trays used for chicken. The current standard is to use a RED tray for the Angus Thickburger patty. In some cases, a branch may use a different color and that is acceptable as long as the request is submitted to Hardee s International. The tray should be lined with plastic wrap. Do not place patties directly on tray. 2. Wearing clean, disposable plastic gloves, place a maximum of: Angus Thickburger Patties: 8 patties on a tray. 3. Arrange the meat patties so they do not overlap or touch each other. If the meat patties overlap or touch, they will not thaw properly. 4. Cover with the plastic food wrap. Plastic food wrap should completely cover the top, bottom, and four sides of the meat patties. 5. Label each tray using the day label system. Angus Thickburger patties thaw in 12 hours. Use within 4 days including thaw time. 6. Place trays of patties on the thaw rack in the walk-in cooler. Place above raw chicken to prevent cross contamination. To prevent cross-contamination, do not store other products, such as chicken, above thawing meat patties. 7. Rotate previously thawed patties to a position above newly trayed frozen Angus Thickburger patties. Always use the top tray first. Thaw to 36 to 40 F. DO NOT heat partially frozen patties. For International Use DRAFT: July 30, 2012 [1] 3

4 NEW: BLACK PEPPER MAYO Black Pepper Mayo is received and stored (unopened) at room temperature. Wash and sanitize your hands before handling any food product. SHELF LIFE Unopened bag: 150 days total Use by date Opened bag: 5 days under refrigeration 48 hours on cook s line PREPARATION 1) Open bag and pour needed amount of black pepper may into a clean, sanitized 1/6 pan. 2) Place spreader into pan and place on cook s line. 3) Monitor 48 hour hold time using an approved timing system. 4) Seal bag and label with 5 day discard date. Place under refrigeration. APPROVED SUPPLIERS IFFCO, ATTCO, and GSF Egypt For International Use DRAFT: July 30, 2012 [1] 4

5 RECEIVING AND STORAGE NEW: SPLIT OAT DUSTED BUNS Fresh Fresh oat dusted buns are received and stored at room temperature. The shelf life is printed on the bag or carton. Frozen Oat dusted buns that are received frozen are stored in the freezer. Shelf life is 180 days frozen and unopened. Wash and sanitize hands before handling any food! Tempering (Frozen Oat Dusted Buns) Remove needed packages of oat dusted buns from the walk-in freezer and place at room temperature to thaw before use. Ensure that bags have a 1 air gap between each bag to allow air to circulate. (Do not stack). Temper oat dusted buns for 4 hours at room temperature. Tempered oat dusted buns have a 2 day shelf life (includes tempering time). Use a day dot label for ready and discard time. APPROVED SUPPLIERS Al Rashid Bakery Riyadh, Modern Bakery UAE, Kuwait Flour Mills - Kuwait and GSF - Egypt For International Use DRAFT: July 30, 2012 [1] 5

6 NEW PACKAGING NEW: ANGUS THICKBURGER BOX Branch Purchasing to order directly from supplier. BOX ASSEMBLY: The box arrives flat and will need to be folded. Each box consists of two pieces, the bottom base and the sliding cover. Flatten the white piece and then fold the sides around and put the tabs in place to secure the sides to the bottom of the box. The logo faces up. FOOD PLACEMENT IN BOX: Place the collar-wrapped Angus Thickburger in the box so the open end faces the outside of the box. APPROVED SUPPLIER Al Noor - KSA For International Use DRAFT: July 30, 2012 [1] 6

7 ANGUS THICKBURGER Wash and sanitize your hands before handling food products! Buttered. Oat Dusted Bun Crown 1/2-ounce Black Pepper Mayo 1 slice Pepperjack Cheese Angus Thickburger Meat Patty 1 slice Pepperjack Cheese 3 Red Onion Rings 2 Tomato Slices 2/3-ounce Lettuce 1/2-ounce Black Pepper Mayo Buttered, Oat Dusted Bun Heel 1. Spread 1/2-ounce mayonnaise over the entire surface (coast-to-coast) on both cut sides of a buttered and toasted oat dusted bun. To make this sandwich without buns, refer to OPM 1402 No Bun Sandwich Assembly. 2. Place these items on the crown in order as listed: Place 1 slice of pepperjack cheese onto the mayo. 3. Place these items on heel of bun in order listed: 2/3-ounce lettuce. 2 tomato slices slightly overlapping each other. 3 red onion rings spread out to cover. 1 slice of pepperjack cheese on top of the red onions. 4. Using clean sanitized green tongs, place Angus Thickburger patty on crown. Char-marks facing crown. 5. Place dressed crown on dressed heel. For International Use DRAFT: July 30, 2012 [1] 7

8 ANGUS THICKBURGER Packaging Dine In 1. Collar-wrap sandwich and serve in basket. Use blue frill toothpick and mark as AR. Packaging Take Away 1. Collar-wrap sandwich and serve in Angus Thickburger box. 2. Place in the transfer cabinet. No hold time. Serve immediately. For International Use DRAFT: July 30, 2012 [1] 8

9 MUSHROOM & SWISS ANGUS THICKBURGER Wash and sanitize your hands before handling food products! Buttered, Oat Dusted Bun Crown 1/2-ounce Black Pepper Mayo 1.1 ounce Mushroom Sauce (#40 Disher) 1 slice Swiss Cheese Angus Thickburger Meat Patty 1 slice Swiss Cheese 1/2-ounce Black Pepper Mayo Buttered, Oat Dusted Bun Heel 1. Spread 1/2-ounce mayonnaise over the entire surface (coast-to-coast) on both cut sides of a buttered and toasted oat dusted bun. To make this sandwich without buns, refer to OPM 1402 No Bun Sandwich Assembly. 2. Using a clean, sanitized #40 food disher, place one level scoop of mushroom sauce onto the mayo on the bun crown. 3. Place 1 slice of Swiss cheese on top of the mushroom sauce. 4. Place 1 slice of Swiss cheese on top of the mayo on the bun heel. 5. Using clean sanitized green tongs, place Angus Thickburger patty on crown. Char-marks facing crown. 6. Place dressed crown on dressed heel. Packaging Dine In 1. Collar-wrap sandwich and serve in basket. Use blue frill toothpick and mark as AM. Packaging Take Away 2. Collar-wrap sandwich and serve in the Angus Thickburger box. 3. Place in the transfer cabinet. No hold time. Serve immediately. For International Use DRAFT: July 30, 2012 [1] 9

10 ROLLOUT CHECKLIST Angus Thickburger RESTAURANT #: AREA: FRANCHISE: ABOUT 1 WEEK PRIOR TO START SELL DATE POP KIT RECEIVED refer to POP instructions inside the kit. 2-3 DAYS BEFORE START SELL DATE CREW TRAINING COMPLETED Use the Implementation Guide to properly train all employees. ( ) Crew is trained on the preparation procedures for the Angus Thickburger. ( ) Frontline employees (cashiers) are trained on the Angus Thickburger items and procedures. ( ) Verbally quiz all employees to test their knowledge. DAY BEFORE START SELL DATE Before the RM goes home, make sure all shift leaders, backline crew and cashiers are 100% trained. Verify all needed ingredients are available. POST POP BEFORE OPENING THE NEXT DAY. START SELL DATE VERIFY POS DOWNLOAD - check and verify on morning of start sell. Ensure all POP is posted correctly refer to the POP posting instructions you received with your POP kit, for proper placement of all POP. ( ) Check all POP to make sure it is posted correctly. ( ) Check all pricing. Remind all employees about the Angus Thickburger and discuss the build with each one as they clock in. Observe employees preparing the Angus Thickburger- ensure the proper procedures are being followed - MODEL, COACH & REQUIRE, as needed, to enforce all standards! Talk to your shift leaders and backline crew about the importance of product quality. Ensure all cashiers are suggestive selling the Angus Thickburgers at every opportunity: When a guest places an order for the Angus Thickburger ask the following important questions: ( ) Would you like to make that a combo? ( ) If yes, Would you like to go big? IF YES: ( ) How about a cookie for dessert? For International Use DRAFT: July 30, 2012 [1] 10

11 CREW TRAINING CERTIFICATION SHEET Angus Thickburger Crew Trainers (names): Shift Leader s Name SL Initials CT s Initials Training Certification Date Crew Person s Name CP Initials CT s Initials Training Certification Date Crew training has been completed: (Print Name) AM/Supervisor follow-up completed: (Print Name) (Signature) (Signature) Date Date For International Use DRAFT: July 30, 2012 [1] 11

12 CREW TRAINING CERTIFICATION SHEET (cont.) Angus Thickburger Crew Person s Name CP Initials CT s Initials Training Certification Date Crew training has been completed: (Print Name) AM/Supervisor follow-up completed: (Print Name) (Signature) (Signature) Date Date For International Use DRAFT: July 30, 2012 [1] 12