C6 / Nov Menu Manager Guide

Transcription

1 Overview See You Tomorrow is the attitude of wanting to see our guests come back every day of the week. It s the belief that we deliver a dining experience like no one else can. That we re so good, why wouldn t our guests come back tomorrow? Bringing your Team Members along and helping them understand what we are doing as a brand is an enormous undertaking. This campaign and menu window is another step in sustaining the excitement and momentum we began earlier this year. The week of October 22 focuses on reviewing C6 materials and preparing for the PowerShifts or PostShifts that begin on October 29. The two weeks leading up to the November 12 Go Live date focus on proper execution of food and service elements that will differentiate us from our competitors. This is an opportunity to make See You Tomorrow a resounding rally-cry for our brand and for our teams! 2012 Applebee s International, Inc Page 1

2 C6 / Nov Menu Manager Guide Suggested Training Calendar Oct 15 Oct 16 Oct 17 Oct 18 Oct 19 Oct Seed Meeting - Review C6 Materials - Post Comm Boards - Seed Meeting - Review C6 Materials - Seed Meeting - Review C6 Materials - Seed Meeting - Review C6 Materials - Seed Meeting - Review C6 Materials - Seed Meeting - Review C6 Materials Oct 22 Oct 23 Oct 24 Oct 25 Oct 26 Oct Manager Planning Meeting - Team Members Review DVD/NU - Team Members Review DVD/NU - Team Members Review DVD/NU - Team Members Review DVD/NU - Team Members Review DVD/NU - Team Members Review DVD/NU Oct 29 Oct 30 Oct 31 Nov 1 Nov 2 Nov Green Bean Crispers - Green Bean Crispers - Lemon Parmesan Shrimp - Green Bean Crispers - Lemon Parmesan Shrimp - Zesty Roma Chicken & Shrimp - Green Bean Crispers - Lemon Parmesan Shrimp - Zesty Roma Chicken & Shrimp - Green Bean Crispers - Lemon Parmesan Shrimp - Zesty Roma Chicken & Shrimp - Green Bean Crispers - Lemon Parmesan Shrimp - Zesty Roma Chicken & Shrimp Nov 5 Nov 6 Nov 7 Nov 8 Nov 9 Nov Brew Pub Pretzel - Brew Pub Pretzel - Napa Chicken & Portobellos - Brew Pub Pretzel - Napa Chicken & Portobellos - Brew Pub Pretzel - Napa Chicken & Portobellos - Brew Pub Pretzel - Napa Chicken & Portobellos - Prepare for Veterans Day Nov 12 Nov 13 Nov 14 Nov 15 Nov 16 Nov Go Live Page Applebee s International, Inc.

3 Oct 15 Review C6 Materials Conduct Manager Planning Meeting Action Steps Oct 15 Oct 21 Download / Install C6 Nov Menu NU DVD (if applicable). Post Communication Boards for Dining and Kitchen. Update forms (reference Excel forms and Recipe SOP on my.applebees.com): Line checks Freezer pull Crash kit Order guides Prep list Manuals and job aids Evaluate smallware levels and order as appropriate (reference plate presentations and projected sales). Review and adjust order guides and liquor schematics at the bar to account for seasonal demand on liquor and beer (reference add/deletes for both food and beverage). Adjust storage and reorganize the line schematics (reference new prep items, add/deletes and line check forms) Applebee s International, Inc Page 3

4 C6 / Nov Menu Manager Guide Oct 22 Team Members Preview C6 Videos and CAG Prepare to Begin PowerShifts / PostShifts (Oct 29) Action Steps Oct 22 Oct 28 Conduct Manager Planning Meeting (reference outline on page 5). Review C6 Nov Menu DVD and CAG with Team Members. Review POS screens with Team Members (use Neighborhood Experts to help other Dining Room Team Members transition). Confirm glamour cards have arrived (if applicable). Brew Pub Pretzels Napa Chicken & Portobellos Lemon Parmesan Shrimp Zesty Roma Chicken and Shrimp Green Bean Crispers Check KDS sort orders. Page Applebee s International, Inc.

5 C6 Manager Planning Meeting Materials Needed C6 Kit Materials Objectives Review C6 materials. Prepare for PowerShifts / PostShifts. Review and discuss C6 Nov 2012 Menu video segments for Dining Room and Kitchen Team Members. Review and discuss plans for Veterans Day and Gift Card sales. Review C6 Materials Review C6 Kit and information on the following pages. Tools in Kit Tool Description How to Use It Recipes and Presentations C6-Nov Menu 2012 DVD (Kitchen and Dining) Menu and Campaign Communication Board Postings Server Card C6 Spirited Cuisine & Nov 2012 Menu Recipes and cooking procedures for new items Visual demonstration of the standards and new items Job aid Key messages for Team Members Reverse side contains the PowerShift Guide Job aid for Servers to build knowledge of new items Share these procedures with the appropriate Cooks Share with the appropriate Team Members during downtime Post in a highly visible location in kitchen for Team Members Use PowerShift Guide and Communication Board to deliver training Instruct Servers to fill out during food tastings New Item PhotoSpecs Job aid for Cooks/Servers Remove old and post new on Line/Expo 2012 Applebee s International, Inc Page 5

6 C6 / Nov Menu Manager Guide Tools in Kit (cont.) Tool Description How to Use It Manuals Changes at a Glance (CAG) (light green paper) Beverage Changes at a Glance (CAG) (light green paper) NU Discs (if on NU program) Team Member Training CAGs for NU or paper-based training Job aid Consolidation of changes made to the manuals Job aid Consolidation of changes made to the beverage manual Updates for New Hire Team Member training and current campaign/menu specific training Identifies changes to NU or paper-based training programs Share with the appropriate Team Members Share with the appropriate Team Members Use for Team Member development Review with Neighborhood Experts Veterans Day Manager Guide Planning guide for Veterans Day Review in manager planning meeting Incorporate any regional specific activities and programs Gift Card Holiday Season Guide Planning guide for Gift Cards Review in manager planning meeting Incorporate any regional specific activities and programs Tools on Applebee s Menu & Beverage Training Page at my.applebees.com Tool Description How to Use It Campaign Quizzes (electronic and NU) Tools for validating knowledge Administer prior to November 12 Execution Assessment Tool for validating performance Managers perform self assessment during implementation POS Key Information POS information for new items Reference if KDS adjustments needed Excel Shelf Life/Line Check Menu Nutrition and Allergen Information Spec information Tool to help guests with dietary needs or food allergies make informed food selections Reference to adjust kitchen forms Print off three copies and make available to guests when requested. Refer to Good Through date at the bottom and destroy outdated information Page Applebee s International, Inc.

7 Add Delete Decore (optional menu items) Check with your leadership for your specific menu updates. Additions Recommended Deletions Decores Brew Pub Pretzels & Beer Cheese Dip (App & Trio) Green Bean Crispers 550 Napa Chicken & Portobellos 550 Zesty Roma Chicken & Shrimp WW Lemon Parmesan Shrimp Chicken Tortilla Soup (Reg & PNP) Brownie Bite (Core) Blue Ribbon Brownie (Core) Fried Green Tomato & Turkey Club Zesty Ranch Chicken Sandwich Fire Pit Burger 550 Sizzling Chili Lime Chicken 550 Dijon Chicken & Portobellos 550 Sizzling Asian Shrimp & Broccoli WW Cabernet Mushroom Sirloin 4 oz. Chipotle Cream Steak & Shrimp Seasonal Berry & Spinach Salad Queso Dip & Chips Maple Butter Pecan Blondie Chocolate Chip Cookie Sundae Sizzling Cajun Steak & Shrimp Bruschetta Chicken Salad C6 Spirited Cuisine Insert Features Brew Pub Pretzels & Beer Cheese Dip (App & Trio) 550 Napa Chicken & Portobellos Sizzling Double Barrel Whisky Sirloins Blue Moon Winter Abbey Perfect Pomegranate Margarita Perfect Margarita NOTE: C featured insert items will include Napa Chicken & Portobellos, Zesty Roma Chicken & Shrimp and Lemon Parmesan Shrimp along with a few other existing Under 550 Calorie entrees. There will not be any new menu items to learn for C Applebee s International, Inc Page 7

8 C6 / Nov Menu Manager Guide Prep and SKU Updates for Deletions DELETIONS REMOVE FROM PREP DELETED SKU Fried Green Tomato & Turkey Club 5 oz. Turkey Portion Fried Green Tomatoes 9 Grain Bread Pesto Mayo Zesty Ranch Chicken Sandwich NA NA Fire Pit Burger NA NA 550 Sizzling Chili Lime Chicken Critical Ingredient Portion Spicy Garlic Sauce 550 Dijon Chicken & Portobellos 550 Sizzling Asian Shrimp & Broccoli Creamy Dijon Sauce Critical Ingredient Portion Sweet & Spicy Sauce Portion Critical Ingredient Portion NA NA WW Cabernet Mushroom Sirloin Critical Ingredient Portion NA 4 oz. Chipotle Cream Steak & Shrimp NA NA Seasonal Berry & Spinach Salad Sizzling Cajun Steak & Shrimp Bruschetta Chicken Salad NA NA NA Blueberries Strawberry Vinaigrette Red Beans Gumbo Mozz Scoops Kalamata Olives Note: With the deletion of the Bruschetta Chicken Salad you will have a significant decrease in usage of Champagne Vinaigrette. It is suggested to utilize Champagne Vinaigrette as your House Italian dressing when guests request Italian. This will help increase usage on Champagne Vinaigrette and mitigate open shelf life concerns. Page Applebee s International, Inc.

9 Optimization Updates UPDATE CHANGE TO PREP DELETED SKU Change to 75/25 Fresh Ground Beef NA Grill Seasoning Signature Sauce in house Add to prep when transitioned Signature Sauce Steak Quesadilla Tower update Signature Cole Slaw Remove - Tower Cheese filling, SW Veggies, Precooked House Sirloin Add Shaved Ribeye for Tower Prep Remove Cole Slaw, Asian Cole Slaw Add Signature Cole Slaw NA NA Refer to the Beverage Changes at a Glance for Adds and Deletes for the November Beverage Menu Update 2012 Applebee s International, Inc Page 9

10 C6 / Nov Menu Manager Guide Sales Goals & Projections Promotional Items *Brew Pub Pretzels & Beer Cheese Dip Forecast per 500 guests App 15 Trio 6 *550 Napa Chicken & Portobellos 13 *Sizzling Double Barrel Whisky Sirloins 9 New Menu Items Forecast per 500 guests Green Bean Crispers Zesty Roma Chicken & Shrimp 2 WW Lemon Parmesan Shrimp 3 Chicken Tortilla Soup Reg 2 PNP 4 *Featured items in the Spirited Cuisine line up are prepared with alcohol. The following information is included to help answer questions you might receive from guests. If the guest asks if there is alcohol in the dish, respond like this: Yes, it is added to enhance the flavor of the dish. If the guest asks if the alcohol is cooked out, respond like this: While the amount is small, there is likely some alcohol present. If the guest is concerned about the food containing alcohol, provide alternate suggestions that do not contain alcohol. Item Beer Cheese Dip Napa Valley Red Wine Sauce Whisky Onions & Mushrooms Possible Alternate Suggestion White Queso Dip BBQ or Sweet & Spicy Sauce (Remind guest that any alteration will impact stated nutrition) Sautéed Onions & Mushrooms Page Applebee s International, Inc.

11 Execution Notes from Test Brew Pub Pretzels & Beer Cheese Dip Pretzels Pretzels will have varying shades of color in a case. This is normal, as they will look the same in their finished cooked state. Pretzels come in frozen and must remain frozen until cooked. If allowed to thaw they will deform in shape, which will make the appearance less than desirable. Handle with care to prevent breakage, store only what you need on line. Cover with basket lid (same as Twisters) while cooking for even cooking and to prevent floating. Pretzel seasoning does not adhere to the pretzels and is applied as a garnish so the guest can control how much seasoning they use. OPTIONAL Some guests may request additional pretzels, a POS key and presentation is provided to accommodate the request if needed. Beer Cheese Base Blue Moon Belgian White (core beer for the system) is the only approved beer to be used for the dip for consistency in flavor. Recipe has two options: 20 fl.oz. beer / 5 lb. white queso base version is best used in restaurants that carry Blue Moon Belgian White on draft. 12 fl.oz. beer / 3 lb. white queso base version is best used in restaurants that carry Blue Moon Belgian White in bottles only. Most frequently missed step in test was melting, to golden brown, white cheddar on top of the cheese dip. This helps add color to the dish. Napa Chicken & Portobellos 550 WW Sautéed Side Veg Portion an even distribution of ingredients so each plate gets the proper amount of mushroom, zucchini, red pepper and onions. Zucchini cut should be 1/2' thick; half moons. WW Crispy Potatoes Biggest concern in test was over portioning of potatoes, which can impact the stated nutrition. Potatoes must be individually pre-portioned to 3 oz. Cook only one order per fry basket at a time for consistent plate portion. Each portion is seasoned with 1 shake of KS&P. Shingle the chicken on top of sautéed vegetables and pile onions and mushrooms high on top for added visual appeal and height Applebee s International, Inc Page 11

12 C6 / Nov Menu Manager Guide Green Bean Crispers Portion breaded green beans into 8 oz. portions, test locations that did not preportion saw between 25% - 35% variance. Handle carefully, breading can be compromised if over handled or thawed. Lemon Parmesan Shrimp WW Utilize (2) two 3oz. white rice portions for 6 oz. total. Gremolata portion is different than current usage; plate only uses ½ tsp. blended into 2 fl.oz. of heated Homestyle sauce. Zesty Roma Chicken & Shrimp 550 WW Crispy Potatoes Biggest concern in test was over portioning of potatoes, which can impact the stated nutrition. Potatoes must be individually pre-portioned to 3 oz. Cook only one order per fry basket at a time for consistent plate portion. Each portion is seasoned with 1 shake of KS&P. Prep Diavolo sauce with fresh or cold ingredients that have not been previously heated (tomato basil soup and marinara). Chicken Tortilla Soup Soup bowls are kept near steam well or heat lamps. Hot soup in warm bowls. Soups are formulated to be hot held; cold holding will result in an inferior quality product. Follow microwave (veg set & chicken portion) step and combine ingredients, fresh finish must be hot before adding to hot soup base. All soups must be held at 165 F to improve freshness and reduce scorching. Hot holding soup is the only approved method. For lower sales volumes please use the Low Volume Soup Procedure. Page Applebee s International, Inc.

13 Execution Notes Product Optimization Steak Quesadilla Towers Towers can be built ahead of time in prep or they can be built to order on line. Add fajita marinade after shaved ribeye has been flipped. Signature Cole Slaw Rinse, drain then mince the jalapenos when prepped. This helps reduce the heat level by rinsing away excess juice. Fresh Ground Beef Transition to 75% Lean Cook time has been reduced to approximately 2 minutes per side. Season with a LIGHT application of Kosher Salt & Pepper (KS&P) per side. Cowboy Burger season Crispy Onion Topper with 1 shake of KS&P. Chili Recipe drain meat after reaching a minimum internal temperature of 158 F. French Fries Cook for 4 minutes, this improves serving temperature. Four (4) minute shelf life does not change Applebee s International, Inc Page 13

14 C6 / Nov Menu Manager Guide Prepare for Team Member Training Share objectives of Team Member Training: Continue to build Team Member excitement around See You Tomorrow. Signal to our guests that something is different at significant touch points in the dining experience. Improve our menu knowledge and generate excitement around our food. Introduce the C6 campaign line-up and prepare to slow roll the new campaign items. Discuss activities and purpose: Time/Activity Dining DVD / NU Purpose Dining Room: Team Members will view a service video and discuss specific service/ experience touch points: C6 & November Menu Overview New Beverage Orange Dream Martini Interview about See You Tomorrow impact in Linden, New Jersey, special guest Jessica Przywara with Doherty Enterprises Kitchen DVD / NU Kitchen: Team Members will have an opportunity to review and demonstrate key execution points for new C6 menu items. C6 & November Menu Overview Product Optimization PowerShifts or PostShifts Kitchen: Kitchen will prepare two sets of food. One for them to taste and the other for the dining room. Dining Room: After tasting each menu item, Team Members will make notes in their Server Cards: What flavors did they first notice? What were some of the ingredients that stood out? How would they describe this item to a friend? For each featured item, they will make a note of their personal favorite. This will prepare Team Members to be ready with a confident recommendation when guests ask. Managers: Utilize the notes on the back of the Communication Boards when conducting PowerShifts. Page Applebee s International, Inc.

15 Oct 29 Nov 9 Conduct PowerShifts / PostShifts Utilize Glamour Cards Action Steps Materials Needed Communication Boards Glamour Cards Objectives Conduct PowerShifts / PostShifts. Build knowledge Prepare and taste the featured items each day. Glamour Card Usage Cooks Prepare to sell 5-10 items each day of the new promotional items. Hosts Hand out one glamour card to each table with the menus. Point out that these are new items that will be advertised very soon. Servers While helping the guest decide, make enthusiastic comments using sizzle words. This is a time to practice romancing the food. NOTES ON USAGE If the operation begins to suffer, the Manager instructs the Hosts to stop distributing the glamour cards for a while. Once the operation is flowing smoothly again, the Manager can instruct them to restart distributing the cards. Once the items on a card are sold out, pull the cards from distribution for the day. There are several different glamour cards available. Phase in cards throughout the week. Repeat items as needed until every Team Member has tasted and can enthusiastically describe the items Applebee s International, Inc Page 15