C6/Nov 12 Menu Seed Meeting Agenda

Transcription

1 Meeting Set Up: Facilitators needed: 4 Plate Presentations/Recipes on each station. Direct one manager to read the plate presentation as each item is made. Make sure everyone gets hands on experience by rotating the managers within the group. Make one of each item during each rotation, except where noted in the Prep rotation. Tasting forks/spoons/small rounds available at bar (do not roll all silverware at close the night before the meeting). Rotations should be about 25 minutes direct an AD to be a timekeeper. You may have to extend time as you go to allow for questions. Timekeeper must also facilitate movement of all prepared food (fry & mid/broil) to the bar after each rotation. TTT ROTATIONS 8:30 am 8:45 Welcome Introduction TOPIC Greet managers at the door Give overview of changes Divide group into 4 by counting off Everyone rotating in the kitchen must wash hands before preparing food *As managers are arriving, the following food should be prepared and taken to the bar for 1 st rotation: Brew Pub Pretzels and Beer Cheese Dip Green Bean Crispers U550 Napa Chicken and Portobellos WW Lemon Parmesan Shrimp U550 Zesty Roma Chicken & Shrimp New Chicken Tortilla Soup. Any regional specific new items should be added to agenda and slow roll calendar. Rotation 1 Fry Prepare the following items, getting as many participants involved as possible. Refer to pages in the Manager Guide for Execution Notes for the facilitator Prepare 2 orders of WW Crispy Red Potatoes & pass to broil C6/Nov 12 Menu TTT Agenda 1

2 Green Bean Crispers Pre-portion 8 oz. Otherwise may have high variance due to size variation Handle carefully, breading can be compromised if over handled or thawed Quality Standards - Green Beans mounded in the center of the plate New SKU Breaded Green Bean Horseradish Sauce (if not carried currently) Brew Pub Pretzels & Beer Cheese Dip Handle frozen pretzels carefully, keep frozen, store smaller amounts on line Cover with fry basket lid while in fryer Seasoning is not intended to stick Refill (not listed) 2 wrapped, no additional seasoning unless requested Reminder Only Blue Moon Belgian White should be used 5 lb. (20 oz. beer) and 3 lb. (12 oz. beer) queso option Quality Standards Pretzels must be cooked from frozen. Pretzels hot and golden brown. White cheddar melted and lightly browned Review Trio and refill presentations Chicken Tortilla Soup Fresh finish and garnishes for soup will help build awareness with our guests about the higher quality product we serve Changeovers are beginning now for most DC s. Chicken Tortilla being featured in PnP marketing materials French Onion Soup (Not necessary to prepare for meeting) Review soup base change Why & When? Soft Changeover: New formula transitions as you deplete current formula; estimated changeover of 10/29, or when your DC depletes the current inventory Will be listed as NEW in menu Discuss Burger Changes Change to 75% / 25% grind Increases juiciness Burger Job Aid updated, cooks faster (2 min per side), 5 second hold not needed Seasoning eliminates Grill Seasoning, replace with Light KS&P Recipe Updates: Chili added drain step C6/Nov 12 Menu TTT Agenda 2

3 Cowboy Burger KS&P replaces Grill Seasoning on Crispy Onions Brownie Bites Review presentation if this is not currently listed on your menu Fiesta Chicken Chopped Salad - (replaces Seasonal Berry Salad in pick n pair merchandising) Bulk veggie recipes and presentations added to manuals and photo specs *Rotate to Mid/Broil Rotation 2 Mid/Broil Prepare the following items, getting as many participants involved as possible. Refer to pages in the Manager Guide for Execution Notes for the facilitator Zesty Roma Chicken & Shrimp Critical to follow WW Crispy Potato control procedures ½ zucchini adds to plate abundance All ingredients in sauce should be cold when sauce is prepped Build: Place potatoes in the center of a round plate and top with vegetables. Shingle chicken breast on the vegetables at the bottom of the round Quality Standards Chicken properly cooked Shrimp properly seasoned and cooked Cook proteins on clean, Non Stick Spray-oiled surfaces It is critical to use correct ingredients, measurement and directions to achieve 550 calories U550 Napa Chicken & Portobellos Vegetable prep bulk and portion, even distribution WW Crispy Potatoes biggest opportunity for nutrition, must be 3 oz. portioned, single order cooked at a time, no JITP pre or post cooked Shingle chicken, mushroom and onion piled high Quality Standards Cook chicken on a clean, Non Stick Spray-oiled surface. Chicken properly cooked. It is critical to use correct ingredients, measurement and directions to achieve under 550 calories. WW Lemon Parmesan Shrimp Use 2 portions of 3 oz. Rice Gremolata different portion (1/2 tsp.) than currently used on Lemon Shrimp Fettuccini C6/Nov 12 Menu TTT Agenda 3

4 Quality Standards Shrimp properly seasoned and cooked Cook shrimp on a clean, Non Stick Spray-oiled surface It is critical to use correct ingredients, measurement and directions to achieve Weight Watchers Points Plus values Critical WW Ingredients: Non Stick Spray, White Rice, 41/50 Shrimp, Home Style Sauce Steak Quesadilla Towers New Recipe rolls out for Menu Simplified the recipe, changed to shaved Ribeye steak, and eliminated steps Reduced cost $0.05! Prepare new towers for tasting at bar Double Barrel Wiskey Sirloins Review BDP s Only Drizzle some of the garlic & thyme spread onto the skillet to help enhance the sizzle. Use two steaks similar in thickness and size per order so they cook at a similar pace and doneness. Sorting steaks prior to the shift is critical. The garlic & thyme spread should be softened in the microwave, not melted. Do not use the melted spread that is utilized for the Side Bread. *Rotate to Bar, taking all completed food for tasting Rotation 3 Bar Food Show, Tastings, & Beverage Review Food Tastings: All participants should taste items and discuss flavor profiles Read menu description and discuss quality identifiers for the following items: Brew Pub Pretzels and Beer Cheese Dip Green Bean Crispers U550 Napa Chicken and Portobellos WW Lemon Parmesan Shrimp U550 Zesty Roma Chicken & Shrimp New Chicken Tortilla Soup Review Drink Menu Updates Read Orange Dream Martini recipe aloud and ask for a volunteer to make (Provide straws for tasting) Review beverage section of the menu Perfect Pomegranate C6/Nov 12 Menu TTT Agenda 4

5 and Blue Moon Winter Abbey (Winter Abbey may not be used in the Beer Cheese Dip) Deletions to Drink Menu Alcohol Items: SkinnyBee Mojito (no longer sold) Jamaica Freeze (no longer sold) Raspberry Meltdown Margarita Hurricane Sour Apple Martini Mango Martini Non-Alcohol Items Shake Flavors: Caramel, Coconut, Wildberry, Mango, Banana Frosty Smoothies: Banana Berry, Strawberry Coco Frost, Mango Banana SKU Delete Island Oasis Yogurt (Used in smoothies) Island Oasis Banana Puree (Used in smoothie and Jamaica Freeze) Finest Call No Calorie simple syrup (Used in SkinnyBee mojito) Crushed Pineapple (if carried/used for Jamaica Freeze) Caramel syrup (Shake flavor) Caramel topping (unless used for dessert) Review any market changes to baked potato service times Review market addition/deletion list *Rotate to Prep Rotation 4 Prep Read the following prep recipes, prep as appropriate and provide spoons for tasting. Beer Cheese Base Read the recipe aloud while preparing the product with participants. Place all ingredients into a mixing bowl and thoroughly combine using a rubber spatula. White Queso Base - 5 lb. Shredded White Cheddar Cheese 6 ½ oz. Parmesan - 10 oz. Roasted Garlic Flavor Concentrate - 1 #30 disher Burger Fry Seasoning (BFS) 1 ½ tbsp. Beer - 20 fl. oz. Review both hot and cold holding procedures C6/Nov 12 Menu TTT Agenda 5

6 Review 12 oz. bottled beer recipe *Blue Moon Belgian White draught beer is the only approved beer (do not use any other brands, products or flavors) *The Manager is required to supervise observe the addition of beer step to ensure that the alcohol is handled correctly and the recipe is made according to the specification WW Sauteed Side Veg - Display ingredients and finished product & read recipe aloud Sliced Mushrooms - 2 lb. Sliced Zucchini (1/2" Half-moons) - 2 lb. Chopped Red Peppers/Red Onions (1/2 cut) - 12 oz. Make sure each portion has an even mix of ingredients Label with WW sticker WW Diavolo Sauce - Display ingredients and finished product, read recipe aloud and allow participants to taste Tomato Basil Soup - 1 cup Marinara Sauce - 1 cup Bloody Mary Mix - 1/2 cup Blackened Seasoning - 2 tbsp. All ingredients should be non-heated Label with WW sticker Veg Set for Tortilla Soup - Display ingredients and finished product & read recipe aloud In a mixing bowl gently mix ingredients until thoroughly incorporated Zucchini - 8 oz. Corn - 8 oz. Green Bell Peppers - 2 oz. Red Bell Pepper - 2 oz. Roasted Veggie Blend - 2 oz. Chopped Garlic in Water - 2 tsp. Chopped Cilantro - 1 tbsp. Black Pepper - 1 tbsp. Quality Standards Zucchini = 1/4" dice Green Bell Peppers = 1/4" Corn = frozen Red Bell Pepper = 1/4" dice Review pre-cooked diced chicken procedures C6/Nov 12 Menu TTT Agenda 6

7 BBQ Ranch Bacon Dressing Display ingredients and finished product, read recipe aloud and allow participants to taste Ranch 2cups BBQ Sauce ½ cup Hot Bacon Vinaigrette ½ cup All Ingredients must be cold Be sure to stir the hot bacon vinaigrette before use Signature Cole Slaw - Display ingredients and finished product, read recipe aloud and allow participants to taste Drain and rinse jalapenos with cold water Combine the following ingredients in a mixing bowl Sliced Jalapenos - 2 oz. Cole Slaw Dressing 1 ½ cup Chopped Cilantro ¼ cup Green Cabbage - 34 oz. Shredded Carrots - 8 oz. Chopped Parsley - ¼ cup Cole slaw must be prepared at least 2 hours before usage to allow flavors to mix Stir Cole slaw before each use Steak Quesadilla Towers - Read the recipe aloud while preparing the product with participants. Have one tower already prepped for display. Review proper build procedures Chipotle Tortillas - 1 ea. Jack Cheddar Cheese ¼ cup Chopped Red Peppers/Red Onions - 2 tbsp. Shredded White Cheddar Cheese ¼ cup Shaved Ribeye for Tower Prep - 1 serving Pico de Gallo - 2 tbsp. Discuss shaved Ribeye prep WW Crispy Red Potato - It is not necessary to prep. Discuss cut size, portion size, and WW standards Signature Sauce (Optional) Display ingredients and finished product, read recipe aloud and allow participants to taste Mayo - 1 cup Ketchup - 1 cup Yellow Mustard - 1/2 cup BBQ Sauce - 1/4 cup Rotate to Fry C6/Nov 12 Menu TTT Agenda 7

8 Gather everyone in Dining Room for Wrap Up & Questions Next Steps: Discuss rollout schedule Review Vet s Day lineup Same as last year Discuss Market specific topics Thank all attendees for their time C6/Nov 12 Menu TTT Agenda 8