Big Catch Fish and Hand Breaded Buffalo Chicken Tenders Wraps Implementation Guide- Pakistan

Transcription

1 Big Catch Fish and Hand Breaded Buffalo Chicken Tenders Wraps Implementation Guide- Pakistan Start Sell : Target Start Sell: November 2013 Check with your Marketing Manager for your start sell date. Key Contacts: Operations Ramez Guirguis ramezrg@yahoo.com QA Riyad Shatat rshatatckr@yahoo.com Training Karen Reel kreel@ckr.com For International Use October 29,

2 What s New? PRODUCT INFORMATION Beginning soon, your restaurant will feature two new delicious wraps Hand Breaded Buffalo Chicken Tenders and Big Catch Fish Wraps. Hand Breaded Buffalo Chicken Tender Wrap: This new wraps features 3 Chicken Tenders dipped in Buffalo Sauce, mayonnaise, and lettuce, all wrapped in a 10 tortilla. Big Catch Fish Wrap: This new wraps features a fish patty, ranch sauce, American cheese and lettuce, all wrapped in a 10 tortilla. Participating Restaurants All Hardee s restaurants in Pakistan will sell the Hand Breaded Buffalo Chicken Tenders and Big Catch Fish Wraps. POP Posting IMPORTANT NOTE: POP Posting instructions are not included in this Implementation Guide, but will be included in all POP kits. Allow approximately one hour to post your POP on the morning of the start sell date, before opening. For International Use October 29,

3 Build/Packaging MENU STANDARDS Big Catch Fish Wrap BUILD 1 slice American Ch. (cut ½) 1 Fish Patty (cut ½) 0.50 oz. Lettuce 2 lines Ranch Sauce 1 Tortilla INGREDIENTS American Cheese... 1 slice (cut to ½) Fish Patty... 1 (cut to ½) Lettuce oz. Ranch Sauce oz. Tortilla... 1 PREPARATION For all existing ingredients, please refer to Ingredients Preparation section in the OPM. Wash and sanitize your hands prior to handling food products. 1. Squeeze two lines of Ranch sauce down the center of the wrap from end to end. 2. Place 0.50 oz. lettuce over sauce. 3. Cut one fish patty in half and place side by side over the lettuce. 4. Cut one slice of American cheese in half and place side by side over the fish. 5. Roll wrap closed over the fish, keeping one end open. 6. Heat in Panini toaster for 15 seconds. 7. After removing from toaster, collar wrap the sandwich. (2/3 of the sandwich should be covered.) Dine-In 1. Write the Sandwich abbreviation on the basket liner. 2. Place collar wrapped sandwich, in a basket with the open end facing the center of the basket. 3. Place in the transfer cabinet. Take-away 1. Place collar wrapped sandwich in the Wrap Bag for takeaway. The open end should face the outside of the bag, folded end at the inside part of the bag. 2. Check the Fish box. 3. Place in the transfer cabinet. There is no hold time on the Big Catch Fish Wrap. Serve immediately to the guest. For International Use October 29,

4 MENU STANDARDS Build/Packaging Buffalo Chicken Tenders Wrap x BUILD 3 Chicken Tenders (dipped in 0.50 oz. Buffalo Sauce) 0.50 oz. Lettuce 0.50 oz. Mayo 1 Tortilla INGREDIENTS Chicken Tenders (In buffalo sauce approx. 0.5 oz.).. 3 Lettuce oz. Mayonnaise oz. Tortilla... 1 PREPARATION For all existing ingredients, please refer to Ingredients Preparation section in the OPM. Wash and sanitize your hands prior to handling food products. 1. Spread 0.50 oz. of mayonnaise down the center of the wrap from end to end. 2. Place 0.50 oz. lettuce over sauce. 3. Add three chicken tenders dipped in buffalo sauce to fill the wrap. 4. Roll wrap closed over the chicken tenders, keeping one end open. 5. Heat in Panini toaster for 15 seconds. 8. After removing from toaster, collar wrap the sandwich. (2/3 of the sandwich should be covered.) Dine-In 1. Write the Sandwich abbreviation on the basket liner. 2. Place collar wrapped sandwich, in a basket with the open end facing the center of the basket. 3. Place in the transfer cabinet. Take-away 1. Place collar wrapped sandwich in the Wrap Bag for takeaway. The open end should face the outside of the bag, folded end at the inside part of the bag. 2. Check the BF box. 3. Place in the transfer cabinet. There is no hold time on the Buffalo Chicken Tenders Wraps. Serve immediately to the guest. For International Use October 29,

5 ROLLOUT CHECKLIST CHICKEN TENDER WRAPS RESTAURANT #: REGION: 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 Buffalo Chicken Tenders and Big Catch Fish Wraps. ( ) Frontline employees (cashiers) are trained on the new builds 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 for Wraps. 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 Buffalo Chicken Tenders and Big Catch Fish Wraps POP to make sure it is posted correctly. ( ) Check all pricing. Remind all employees about the new Wraps and discuss both builds with each one employee as they clock in. CONTINUED ON NEXT PAGE For International Use October 29,

6 START SELL DATE (cont.) ROLLOUT CHECKLIST (cont.) Observe employees preparing the Buffalo Chicken Tenders and Big Catch Fish Wraps - ensure the proper procedures are being followed - MODEL, COACH & REQUIRE, as needed, to enforce all standards! ( ) Lettuce is prepped and held to Hardee s standard. ( ) Sauces are monitored for, or labeled with, 48 hour discard time. ( ) Wraps are rolled leaving one end open. Check for proper assembly of both Wrap builds: FISH 1 slice American Cheese (cut to ½) 1 Fish (cut to ½) 0.5 oz. Lettuce 1.0 oz. Ranch Sauce Tortilla BUFFALO CHICKEN 3 Chicken Tenders (dipped in buffalo sauce) 0.50 oz. Lettuce 0.50 oz. Mayonnaise Tortilla Each Wrap is packaged and labeled correctly: Big Catch Fish Buffalo Tenders Talk to your shift leaders and backline crew about the importance of product quality. Ensure all cashiers are suggestive selling the Wraps at every opportunity: When a guest places an order, ask the following important questions: ( ) Would you like to try one of our new Wraps? We have Fish and Buffalo Chicken available. ( ) Would you like to make that a combo? IF YES: ( ) Would you like to make that a medium or large combo? Use the Quality Check on the following page each day for the first week after the start sell date to ensure quality standards every day. For International Use October 29,

7 QUICK CHECK Buffalo Chicken Tenders and Big Catch Fish Wraps All employees can correctly describe the ingredients for both new Wrap builds. Cashiers know how to key in Buffalo Chicken Tenders and Big Catch Fish Wraps and combos. 3. All employees are suggestive selling the new product and combos, at every opportunity. When a guest places an order, employees ask: 1. Would you like to try one of our new Wraps? We have Fish and Buffalo Chicken 2. Would you like to make that a medium or large combo? 4. Lettuce is prepped and held following proper procedures. 5. Tortillas are completely tempered before use. 6. Sauces are monitored for or labeled with 48 hour discard time. 7. The correct portion of sauce for each Wrap. 8. The correct portion of lettuce for each Wrap. 9. Wraps are rolled closed leaving one end open. 10. Each Wrap is made properly, wrapped properly and labeled correctly. 11. All POP is posted correctly per POP kit instructions. All pricing is listed correctly. NOTE ANY CORRECTIVE ACTION REQUIRED MAKE SURE EVERY GUEST RECEIVES A HOT, DELICIOUS CHICKEN TENDER WRAPPER EVERY TIME! For International Use October 29,

8 CREW TRAINING CERTIFICATION SHEET Buffalo Chicken Tenders and Big Catch Fish Wraps Crew Trainers (names): Shift Leader s Name SL Initials CT s Initials Training Certification Crew Person s Name CP Initials CT s Initials Training Certification Crew training has been completed: (Print Name) AM/Supervisor follow-up completed: (Print Name) (Signature) (Signature) For International Use October 29,

9 CREW TRAINING CERTIFICATION SHEET (cont.) Buffalo Chicken Tenders and Big Catch Fish Wraps Crew Person s Name CP Initials CT s Initials Training Certification Crew training has been completed: (Print Name) AM/Supervisor follow-up completed: (Print Name) (Signature) (Signature) For International Use October 29,

10 For International Use October 29,