Welcome to: The Best Stuff Ever!

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2 Welcome to: The Best Stuff Ever! Strategic-Partners, We are thrilled to announce an exciting product introduction, the Unlimited Stuffed Crust Pizza! Why Stuffed Crust? We are facing high sales and traffic rollovers from 2014 during the same time period and we need an exciting product introduction to drive traffic. In 2014 SSSG was +2.4% and weekly AUV was $18,646. Limited Time Only (LTOs) are designed to drive trial from new guests as well as get existing guests to come back more frequently. Recent research has shown the Stuffed Crust Pizza to be the #1 LTO idea to drive incremental traffic. In addition, 95% of the guests who tried this product said they would definitely select it again from the buffet. These results are very encouraging, however this program will only be effective if we execute it properly. Partnering with the Franchise Advisory Council, we have recently concluded a multi-week ops test of the Stuffed Crust Pizza. Together, we have worked to optimize the product build procedures to help maximize quality and labor efficiencies. In addition to the Stuffed Crust Pizza, we have two additional initiatives in MW5. We will be introducing an exciting new LTO Dessert, and optimized the Meat Eater and Supreme, to enhance flavor and reduce cost. The Meat Eater will be featured as a permanent pizza on the buffet during MW5. This training guide includes all the information needed to effectively execute these initiatives. The dates for these products are: Stuffed Crust Pizza June 29 th - October 25 th Fiery Mango-Tango Dessert July 13 th - August 16 th Slotted Meat Eater Pizza June 29 th - October 25 th As a Brand we must be fully engaged with this promotional window, as it will require training and execution at all levels. The next several months will be a very exciting time for our brand as we launch these initiatives. Again, execution will be critical to their success. Sincerely, Sarah McAloon Steven Jones Chief Marketing Officer Chief Operating Officer

3 Success Starts Here... Strategic-Partners & Managers, I would like to take this opportunity to thank you for being part of the CiCi s family and striving to make our brand a success. The enclosed information is critical to ensure that we are successful in rolling out the largest LTO initiative in our 30 year history. In addition, I would like to personally thank the entire Training Team for their dedication and hard work in making this rollout possible. This includes Walter Rosales, Eadie Skelton, Marti Trotter and Allen Shoemaker. Please take the time to review THE BEST STUFF EVER Implementation Guide in detail and ensure that your Team Members can produce both the Unlimited Stuffed Crust Pizza and Fiery Mango-Tango Dessert flawlessly. The training and implementation of these products will bring CiCi s to another level and show our guests that we are committed to bringing them the highest quality products at a reasonable price. It is vital that your entire team be trained on how to prepare and place both items. We suggest that you hold a meeting with the entire team to review the procedures and allow them to ask any questions they may have. This way each Team Member is familiar with the product and is equipped to answer any questions from guests. It is crucial that the exact steps in this guide are followed without any variation so that we deliver the best possible Stuffed Crust and Fiery Mango-Tango to our guests. The time you spend training on this product will ensure proper execution and a great end result. We appreciate your investment in these products and the CiCi s brand. We are confident that this product will be a true guest pleaser and will entice new guests into your restaurant. Welcome to the Best Stuff Ever! We are Better, Believe it! Sincerely, Kendall Ware Director of Training & Development

4 Table of Contents 1 - Introduction... Pages Unlimited Stuffed Crust & Fiery Mango-Tango Optimized Meat Eater and Supreme Pizzas 2 - Smallwares... Pages Stuffed Crust Pans Yellow Squeeze Bottles Portion Cups 3 - Products & Ingredients... Pages Ordering Information Usage Information Cost Information 4 - Preparation & Production... Pages Stuffed Crust Procedures Fiery Mango-Tango Procedures Optimized Meat Eater and Supreme Procedures 5 - Buffet & Service... Pages Stocking & Buffet Procedures Peak Buffet Setup Off Peak Buffet Setup Guest Great Procedures 6 - Managerial... Pages Training & Implementation Plan... Pages Training Checklist 8 - Training Tools... Page 52 o QR Code Training Videos o Prep Sheet o Stuffed Crust Prep Guide o Pizza Recipe Chart o LTO - Rules of Pizza o LTO - Cut Chart o Peak Buffet Setup o Guest Greeter Script o Quiz & Quiz Key 9 - Marketing... Pages POP Kit Stuffed Crust POP Kit Fiery Mango-Tango Local Restaurant Marketing 10 - FAQs... Pages 59-60

5 Introduction THE BEST STUFF EVER rollout is going to be the most exciting time in CiCi s history! This initiative has been described to be as BIG as when the brand introduced Cinnamon Rolls! Our guests have spoken up and we have listened! We are proud to announce the introduction of CiCi s Unlimited Stuffed Crust Pizza and the Fiery Mango-Tango Dessert, both for a Limited Time Only. We are also introducing Optimized Meat Eater and Supreme Pizzas. The Meat Eater Pizza will replace the Deep Dish slot on the buffet during this marketing window. The Deep Dish Pizza will not be required on the buffet during this marketing window. If you choose to have a Deep Dish Pizza on the buffet, then it must be placed in the Choice C/D slot. Deep Dish needs to be placed further away from the Stuffed Crust to prevent guest confusion. We are going to support this product introduction with an increased amount of national and local marketing versus last year with 8 weeks of National TV. The Unlimited Stuffed Crust Pizza is overflowing with Mozzarella Cheese and the Fiery Mango- Tango Dessert is a sweet and spicy new addition inspired by the winning pizza on the TV show Food Network Star. THE BEST STUFF EVER Rev. Date: 6/15 Page 1/60

6 Unlimited Stuffed Crust Pizza Fiery Mango-Tango Dessert In this guide you will find all of the tools and resources you will need to successfully rollout the Unlimited Stuffed Crust Pizza, Fiery Mango-Tango Dessert and Optimized Meat Eater and Supreme Pizzas. This guide has been designed to assist you in adequately preparing for all aspects of these exciting new products. Soft launch for Stuffed Crust Pepperoni will begin June 29 th with National Media support starting July 6 th. Unlimited Stuffed Crust Pizza What: Our hand-made Deep Dish dough, topped with Pepperoni with Mozzarella Cheese baked right in the crust! Why: We listened to our guests and they told us they would visit us more often if we offered this on our buffet. When: June 29 th through October 25 th. Fiery Mango-Tango Dessert What: Mango/Pineapple blend with a Jalapeno kick and topped with Cinnamon Sugar and Cream Cheese Topping. Why: Our guests told us they wanted exciting and kicked up flavors. FMT is a part of an unprecedented added value promotion through a partnership with the Food Network. When: July 13 th through August 16 th. THE BEST STUFF EVER Rev. Date: 6/15 Page 2/60

7 Optimized Meat Eater & Supreme Pizzas Along with adding these two new products, CiCi s has also made an effort to improve our buffet quality. CiCi s is proud to roll out an Optimized recipe for the delicious Meat Eater and Supreme Pizzas! The Supreme Pizza is an option to offer on the buffet, however during Marketing Window 5, the Meat Eater Pizza will be mandated in the current slot for Deep Dish. If you choose to continue serving Deep Dish Pizza, place it in the Choice C/D slot. The recipes for these pizzas have been fine tuned to deliver great guest satisfaction while at a reasonable product cost. Soft launch for these products will also start on June 29 th. Optimized Meat Eater & Supreme Pizzas What: A new recipe designed to have Meat Eater as an LTO feature on the buffet and Supreme as an option. Why: We listened to our guests and Strategic-Partners who both said they wanted to see these pizzas on the buffet. When: June 29 th through October 25 th THE BEST STUFF EVER Rev. Date: 6/15 Page 3/60

8 Smallwares Needed Each restaurant will be auto shipped a smallwares kit and Stuffed Crust pans beginning the week of 6/22/15. The smallwares kit will be shipped via JMC and contains everything you need for this rollout. The new large Stuffed Crust pans will be allotted based on your weekly sales volume. These will be shipped out in incremental orders beginning the week of 6/22/15. The pans will be used for the Unlimited Stuffed Crust Pizza only. Continue to use your current Deep Dish pans for Deep Dish Pizzas, which during this LTO, will become an optional product offered on the buffet in the Choice C/D slot. JMC Information: Each restaurant will be auto-shipped the following smallwares. Item Name Smallwares Kit ($12.97 total) Quantity Yellow Squeeze Bottle 16oz. 2 Yellow Portion Cup 1 Tan Portion Cup 1 Stuffed Crust Pans ($13.99 each) Staggered Delivery Schedule AUV Total # of Pans 6/22 6/29 7/6 7/13 Less than $10k $10k - $12k $12k - $15k $15k - $20k $20k - $32k More than $32k THE BEST STUFF EVER Rev. Date: 6/15 Page 4/60

9 New Stuffed Crust Pans A new stamped pan has been sourced and will be required for the Stuffed Crust Pizza. There are many benefits to the new pans that extend beyond The Best Stuff Ever rollout: No folds or welds, which lead to carbon build up as seen in our current Deep Dish pans. In the future, this new pan will replace our existing Deep Dish pan. Exploring alternative uses with current and future product innovations, in addition Stuffed Crust will be used as an LTO pizza multiple times in the coming years. Officially NSF approved. The new Stuffed Crust pans are NSF (National Sanitation Foundation) certified. The NSF mark is your assurance that the product has been tested by one of the most respected independent certification organizations in existence today. It is valued by consumers, manufacturers, retailers and regulatory agencies worldwide. The NSF certification mark on a product means that the product complies with all standard requirements. NSF conducts periodic unannounced inspections and product testing to verify that the product continues to comply with the standard. The NSF mark also provides: Knowledge that an impartial review against established criteria or guidelines has been conducted. Evidence that product labeling and claims have been objectively reviewed by a trusted third party A way to differentiate your product from your competitors and gain advantage in the market. Evidence of your organization s company-wide commitment to quality, compliance and safety. Backing by a team of professionals dedicated to public health and safety operating in more than 150 countries around the world. THE BEST STUFF EVER Rev. Date: 6/15 Page 5/60

10 Pan Cleaning & Maintenance The new Stuffed Crust pans do not need to be seasoned. Simply wash, rinse, and sanitize and they are ready for use. They do not need to be ran through the oven before use. Below are the standard cleaning procedures: 1. Wash in hot water with a mild liquid detergent in the three compartment sink and let air dry. Only use the light to medium duty scouring pad (pictured below) for cleaning these pans. Do not use abrasive cleaners, scrapers, steel wool, or oven cleaners. 2. Do not put these pans in the dishwasher. Most detergents contain corrosive ingredients which will reduce the pan s performance over time. 3. When storing these pans, stack them upside down and crisscrossed. Do not stack them inside each other as this will begin to wear out the coating on the pans. Some of the pans may small areas of what looks to be bare metal and this is completely normal. The pans are aluminum so they will not rust. These small areas are where the electrodes are attached during the anodizing process. THE BEST STUFF EVER Rev. Date: 6/15 Page 6/60

11 Yellow Squeeze Bottles Two new Yellow squeeze bottles will be introduced for the Fiery Mango-Tango LTO. These squeeze bottles will be used to distribute the Cream Cheese Topping. One will be placed at the cook area and the other will be placed at the cut area. The Cream Cheese Topping looks very similar to the White Icing when stored in a clear squeeze bottle. It is important to make sure that the Cream Cheese Topping is only stored in the Yellow squeeze bottles. When not in use, store the bottles upside down in a black crock or a 1/6 pan. This will help when actually applying the topping to the dessert. Additional Maintenance Required: 1.) Cut off a small amount of the tip of the squeeze bottles. The opening of the squeeze bottle tip should be 1/8 in diameter. THE BEST STUFF EVER Rev. Date: 6/15 Page 7/60

12 Portion Cups Additional quantities of current Yellow and Tan portion cups will be needed for the Optimized Meat Eater and Supreme Pizzas. Each restaurant will receive the following: 1-Yellow Portion Cup = Used to portion all Meats on the Meat Eater & Supreme pizzas. 1-Tan Portion Cup = Used to portion the new Veggie Mix on the Supreme pizza. Use for Meats (Ham/Sausage/Beef) Use for Mixed Veggies (Green Peppers/Red Onion/Mushrooms) Store these cups in a 1/9 pan so they do not interfere with current operations. For other pizzas continue to use the cups specified on the Pizza Recipe Chart. THE BEST STUFF EVER Rev. Date: 6/15 Page 8/60

13 Products & Ingredients In this section we will cover all the new and exciting products that will be involved in this rollout. New products New Cheese Sticks Cheese sticks are designed for efficiency and improve product consistency in delivering the Unlimited Stuffed Crust Pizza. *The Cheese Sticks are coated with an anti-stick powder so don t be alarmed when you see this. The powder is not as noticeable as the Cheese Sticks age. Fiery Mango Topping This topping is a blended mix of Mango, Pineapple and Jalapeno! It will come in pouches that must be kept in refrigeration between degrees Fahrenheit. Cream Cheese Topping The Cream Cheese Topping is a key ingredient in the making of the Fiery Mango-Tango Dessert. It looks a lot like our White Icing but is much thicker and tastes a lot different. It will be dispensed using a yellow squeeze bottle to avoid mistaking it for icing. This product is shelf stable and should not be refrigerated. Existing products that will be utilized for this rollout Pepperoni: The Stuffed Crust Pizza and Meat Eater will both use this topping. Deep Dish Additive & Flour: During the testing phase of the Stuffed Crust Pizza, we experienced high demand for this product. Due to this reason, project higher increased usage of these items. Ham, Sausage & Beef: The Meat Eater Pizza will be slotted on the buffet during MW5 so please project an increase in the usage of these items. THE BEST STUFF EVER Rev. Date: 6/15 Page 9/60

14 Ordering Information The Unlimited Stuffed Crust Pizza will be made using the New Stuffed Crust Cheese Sticks. Each restaurant will need a minimum of 100 lbs of Cheese Sticks to conduct the training and soft launch during the week of 6/29. No more than 100 lbs of Cheese Sticks will be auto-shipped to each restaurant during the week of 6/22. The amount auto-shipped depends on how much the restaurant orders on their own. If the restaurant orders more than 100 lbs of Cheese Sticks, nothing will be auto-shipped. The auto-ship program will only occur during the week of 6/22. After 6/22, it is up to each restaurant to order the appropriate amount needed. Below are some examples: Amount Ordered for week of 6/22 Amount auto-shipped to reach a minimum of 100 lbs. Store A 0 lbs 100 lbs Store B 50 lbs 50 lbs Store C 200 lbs 0 lbs New Stuffed Crust Cheese Stick (24#/Case) #8243 There will also be a new Stuffed Crust box for the Stuffed Crust Pizza ordered To-Go. Each restaurant will be auto-shipped 1 case during the week of 6/22. Pizza Box Stuffed Crust (50 count) #8234 THE BEST STUFF EVER Rev. Date: 6/15 Page 10/60

15 Ordering Information The Fiery Mango-Tango Dessert will require Fiery Mango Topping and Cream Cheese Topping that will be auto-shipped to your restaurant via JMC on a weekly basis. Based on your sales volume, you will receive a pre-determined amount of these items. You will not have to manually order anything for the Fiery Mango- Tango Dessert during this 5 week promotion. Fiery Mango Topping Auto-ship Schedule AUV 6- Jul 13-Jul 20- Jul 27- Jul 3- Aug Less Than $15K Between $15K - $20K More than $20K Cream Cheese Topping Auto-ship Schedule AUV 6- Jul 13-Jul 20- Jul 27- Jul 3- Aug Less Than $15K bags Between $15K - $20K More than $20K bags Fiery Mango Topping #8245 Cream Cheese Topping # bags/case 80 oz./bag 12 bags/case 2 lbs./bag The Fiery Mango Topping must always be held at F. The Cream Cheese Topping should be kept at room temperature. - Refrigerating this product will make it thicker and difficult to get out of the bottle Once filled, label the bottle with the product name and date. Store upside down in a 1/6 th pan or black crock. THE BEST STUFF EVER Rev. Date: 6/15 Page 11/60

16 Usage Information MOST IMPORTANT THING WITH REGARD TO CHEESE STICKS - THEY ARE ORDERED BY THE POUND, NOT BY THE CASE. JUST LIKE OUR CURRENT RIBBON AND CHEDDAR CHEESE. A case of Cheese Sticks contain approximately 24 pounds per case. *Please note that later the pack size will change to 30 pounds per case. 24 lbs. X 16 oz. /lb. 1.3 oz. per stick = Approximately 295 sticks per case sticks per pizza = Approximately 74 pizzas worth per case Another way to look at this is: 16 oz. (1 lb) 1.3 oz per stick = 12.3 sticks per lb sticks per pizza = 3 pizzas worth per pound Based on a minimum* usage of 22 Stuffed Crust Pizzas and Meat Eater Pizzas per day, you can expect the following at the least: Projected Minimum Additional Usage Per Week Deep Dish Dough Additive Flour Pepperoni Beef Sausage 7 pouches 7 bags 1 bag 1 bag 1 bag *Minimum Usage per day is based off of the 30 minute shelf life and hours of operation. Note: Expect and prepare for an average forecast of 40 Stuffed Crust Pizzas per day. THE BEST STUFF EVER Rev. Date: 6/15 Page 12/60

17 Usage Information There is a limited supply of the ingredients needed to make the Fiery Mango-Tango Dessert. It is important to understand that CiCi s has a contractual commitment to have this product available for the full 5 week window. Managing and controlling the daily usage of these limited ingredients is crucial. Be sure to follow the allotted amount of desserts that can be served each day: Fiery Mango Topping Total Total Desserts AUV Cases for Allotted per Day 5 weeks Less Than $15K 6 cases 8 desserts Between $15K - $20K 7 cases 9-10 desserts More than $20K 8 cases 11 desserts The amount of Cream Cheese Topping corresponds to the allotment of Fiery Mango Topping when portioned properly. THE BEST STUFF EVER Rev. Date: 6/15 Page 13/60

18 Cost Information The following are the total costs of Stuffed Crust Pizza, Fiery Mango-Tango Dessert, Meat Eater and Supreme pizzas. Product Buffet Cost Stuffed Crust Pizza $1.88 Fiery Mango-Tango Dessert $1.57 Optimized Meat Eater $1.56 Optimized Supreme $1.67 *Based on the Q1 Cost per Pizza Model THE BEST STUFF EVER Rev. Date: 6/15 Page 14/60

19 Preparation & Production In this section you will find all of the information needed to successfully prepare, cook and cut the Unlimited Stuffed Crust Pizza, Fiery Mango-Tango Dessert and the newly Optimized Meat Eater and Supreme Pizzas. These products are designed to increase guest traffic through offering variety and adding new flavors that can only be found at CiCi s Pizza. As you prepare to roll out these products it is critical that you have read through the recipes and procedures contained in this material. Being well versed on these procedures will ensure proper training and execution of this delicious goodness! The product covered first is the Stuffed Crust Pizza. This awesome pizza was a huge hit with guests during the testing phase and is soon to become a guest favorite nationwide! The Stuffed Crust Pizza and Fiery Mango-Tango Dessert will be offered as a Limited Time Offer. Soft roll will begin June 29 th with National Media starting July 6 th. Stuffed Crust Pizza = June 29 th - October 25 th Slotted Meat Eater Pizza = June 29 th - October 25 th Fiery Mango-Tango Dessert = July 13 th - August 16 th Optimized Meat Eater & Supreme Pizza recipes = Starting June 29 th THE BEST STUFF EVER Rev. Date: 6/15 Page 15/60

20 Prep Procedures Cook Procedures Cut Procedures Scan QR Codes to Watch Training Videos. Password = stuffed THE BEST STUFF EVER Rev. Date: 6/15 Page 16/60

21 Prep Procedures Each Stuffed Crust Pizza receives a total of 4 Cheese Sticks, 2 on each long side of the pan. The Cheese Sticks must be rolled twice into the crust to prevent cheese from escaping onto the pizza. Once this product is prepped, it must sit in refrigeration for at least 2 hours prior to cooking. In the event that you run out of Stuffed Crust Cheese Sticks, grated cheese must be used to stuff the crust. In this emergency situation only, there is a backup procedure to follow: 1. Weigh out 3 oz. of grated cheese for each side of the pan. Place the cheese along the long edges of the dough. 2. Flip the dough over the cheese and then roll the dough under the cheese until the cheese is completely sealed in the dough. There should be no opening gaps for cheese to escape during cooking. Again, this procedure can only be used if your inventory of Cheese Sticks has run out prior to your next delivery. THE BEST STUFF EVER Rev. Date: 6/15 Page 17/60

22 SC Stuffed Crust Prep Procedures: Shelf Life Once Prepped: 48 hours Begin with the current recipe used to prepare Deep Dish. (Refer to Prep Recipe Charts) Place 18 oz. of Deep Dish dough into a lightly oiled Stuff Crust Pan. * Do not oil the sides of pan Press the dough with your fingertips, then flip the dough over and repeat. Stack pans and cover using a new can liner for approximately 15 minutes. Remove liner and press dough evenly to edges. On the long side of the pan, press the dough thinly to the wall of the pan Place 4 Stuffed Crust Cheese Sticks along the long edges of the pan. * If the Cheese Stick happens to break its acceptable to join the pieces to form 1 whole cheese stick. Bring the Cheese Stick to the top of the dough and roll the dough tightly around the Cheese Stick, getting 2 rolls around the cheese. * Ensure each end of the roll is sealed so that there are NO open gaps for cheese to Once Cheese sticks are rolled, press out the surface of the dough until the dough has reached all 4 sides of the pan. Allow dough to proof until the top of the rolled portion is half way up the pan. Wrap, label and store the walk-in cooler for a minimum of 2 hours before use. escape during cooking. THE BEST STUFF EVER Rev. Date: 6/15 Page 18/60

23 Cook Procedures Prior to cooking, pull the Stuffed Crust Dough out of refrigeration and allow the dough to warm for 10 minutes. The dough should not sit out for longer than 30 minutes. The Stuffed Crust Pizza requires two passes through the oven, just like the current Deep Dish procedure. The first and second oven pass will both require a large screen to be placed on top of the pan. On the first pass, the dough will be par baked dry. On the second pass, the dough will be sauced, cheesed, topped and seasoned. Shelf Life once Cooked = 30 Minutes Below is the Stuffed Crust Pizza recipe: Stuffed Crust Pizza Ingredient Pizza Sauce (3 oz. Spoodle) Large Size Only Level Spoodle Mozzarella Cheese 4 0z. Pepperoni Parm/Oregano Shake 20 Pieces Even Coverage THE BEST STUFF EVER Rev. Date: 6/15 Page 19/60

24 Cook Procedures 1 1 st Pass: Back Flush Unwrap the dough and place the pan Back Flush in the oven with a large pizza screen on top of the pan. This prevents the dough from overcooking on the first pass. 2 Sauce: Level 3 oz. spoodle Using a 3 oz. spoodle, apply a level amount of Pizza Sauce to the base surface of the dough. 3 Mozzarella Cheese: 4 oz. Weigh out 4 oz. of cheese and evenly spread to the base of the pizza. Do not center load. 4 Pepperoni: 20 pieces Place Pepperoni 5x4 over the base of the pizza as shown. When placing Pepperoni, place the Pepperoni slightly over the Stuffed Crust to create a gap where it will be cut. 5 Parmesan/Oregano: Even Coverage Shake an even distribution of Parm/Oregano over the pizza, including the crust. 6 2 nd Pass: Front Flush Place a large screen over the pan and place the pan Front Flush on the oven conveyor. *The screen ensures the dough from stuffed portion of the pizza comes out soft and does not overcook. THE BEST STUFF EVER Rev. Date: 6/15 Page 20/60

25 Cut Procedures After the 1 st pass through the oven return the par baked dough to the Cook Station. After the 2 nd pass through the oven, gently guide the product out of the pan and place on a large cutting pan. DO NOT scrape the sides of the Stuffed Crust pan with the spatula as this may cause damage to the pan. Once in the cut pan, apply 1 brush full of Garlic Sauce onto the sides and top of each side of the Stuffed Crust then cut 4 x 1 using a red cutter. When cutting, use a metal spatula to hold the slices in place. Use the new Stuffed Crust To-Go box when fulfilling To-Go orders of the Stuffed Crust Pizza. THE BEST STUFF EVER Rev. Date: 6/15 Page 21/60

26 Cut Procedures 1 Once the pizza exits the oven, carefully guide the pizza out of the pan using a metal spatula and place onto a cut pan. 2 Apply 1 brush full of Garlic Sauce to each side of the crust using the 2 Blue Bristle Brush. Ensure both the tops and sides of the crusts are properly covered with Garlic Sauce. 3 Using the Red Pizza Cutter, cut the pizza 4x1 4 Carefully slide the cut pizza onto a large round serving pan with the hot screen and place it in the appropriate slot on the buffet. THE BEST STUFF EVER Rev. Date: 6/15 Page 22/60

27 Best Practices 1. The sides of the pans should not be oiled. This will help the dough hold better to the sides of the pan prior to stuffing with cheese. 2. Based on high volume and usage preparing Stuffed Crust more than once per day may be necessary. 3. Store prepped Stuffed Crust pans in the make-table for easy and quick access. 4. Do not allow Stuffed Crust to sit at room temperature longer than 30 minutes. 5. When topping ensure even coverage of Parm/Oregano over the pizza, including the crust. 6. Place a large screen over the top of the Stuffed Crust during both, the 1 st and 2 nd pass. 7. During high volume, as a completed Stuffed Crust Pizza exits the oven; begin par baking another one and continue until volume drops off. THE BEST STUFF EVER Rev. Date: 6/15 Page 23/60

28 Cook Procedures Cut Procedures Scan QR Codes to Watch Training Videos. Password = stuffed THE BEST STUFF EVER Rev. Date: 6/15 Page 24/60

29 The Fiery Mango-Tango was inspired by a contestant on the show Food Network Star. CiCi s CEO, Darin Harris, appears on the show as a guest judge and accepts the challenge to create a pizza using the ingredients listed from the winning contestant. That is how the Fiery Mango-Tango was created! There will be FULL episode dedicated to CiCi s. CiCi s is required to feature the Fiery Mango-Tango for 5 weeks. The show airs on the Food Network Channel which has huge following, giving CiCi s Pizza incredible exposure on cable TV valued at $5MM! Join us in watching Darin s appearance on July 12 th, 8-9 pm Central time on the Food Network channel. The Fiery Mango-Tango Dessert will replace the Apple/Bavarian slot on the buffet during the promotional period of July 13 August 16. A This section will detail how to Prepare, Cut and Serve the Fiery Mango- Tango Dessert (FMT). Due to a limited inventory the Fiery Mango-Tango Dessert will not be offered during Off Peak hours and will NOT be promoted as a To-Go option. THE BEST STUFF EVER Rev. Date: 6/15 Page 25/60

30 Cook Procedures 1. Stretch a Medium 12 oz. Round Dough ball onto a medium screen and dock 4 times. 2. Transfer the stretched dough onto a medium Deep Screen and press the edges to the sides of the screen then follow the steps below. 1 2 Squeeze 4 rings of Cream Cheese Topping onto the stretched dough. Using a 4 oz. Spoodle apply 2 level spoodles of Fiery Mango Topping over the dough. 3 4 Spread evenly over the dough using the spoodle. Place Front Flush on the oven conveyor. THE BEST STUFF EVER Rev. Date: 6/15 Page 26/60

31 Cut Procedures Once the FMT dessert exits the oven, carefully remove it from the screen and place it on the dessert cutting pan. Now follow the steps listed below to finish the product. Shelf Life is 1 hour once cooked. 1 Sprinkle Cinnamon Sugar evenly across the entire dessert including crust. 2 Cut 7 times using the blue cutter. 3 Avoiding the crust, Apply 10 zig-zag lines of Cream Cheese Topping over the dessert. Place in a dessert pan and place on the buffet. THE BEST STUFF EVER Rev. Date: 6/15 Page 27/60

32 Best Practices 1. Cream Cheese Topping should be stored upside down in a 1/6 pan or black crock. 2. Cream Cheese Topping is shelf stable and should NOT be refrigerated. 3. The Fiery Mango Topping must be refrigerated. 4. Cut the Yellow Squeeze Bottles tips to a 1/8 th of an inch opening. 5. You will need 2 yellow Squeeze Bottles with Cream Cheese Topping; one at the Cook Station and one at the Cut Station. 6. If a guest requests a Apple/Bavarian Dessert please accommodate them by making an entire 12 dessert pizza and serving the desired number of slices. Keep the remaining slices on the back up warmer for future requests. 7. We will return to serving the Apple/Bavarian Dessert once the promotional period has ended. 8. The FMT will not be promoted for To-Go due to a limited amount carried by JMC. THE BEST STUFF EVER Rev. Date: 6/15 Page 28/60

33 Meat Eater Procedures Veggie Mix Procedures Supreme Procedures Scan QR Codes to Watch Training Videos. Password = stuffed THE BEST STUFF EVER Rev. Date: 6/15 Page 29/60

34 Optimized Meat Eater & Supreme Consumer research shows that guests would return more often to our restaurants if we offered more of the popular pizzas they have come to know, such as our Meat Eater and Supreme pizzas. However, in the past these pizzas cost too much to offer on the buffet. To meet guest expectations and match the quality of our competitors, the Meat Eater and Supreme Pizza recipes have been optimized! These recipes will also be the new standards for To-Go orders. During MW5 we will have a captive audience of guests dining in our restaurants. To turn trial guests into repeat guests we need to display our best buffet lineup possible. For this reason the Meat Eater Pizza will be mandatory on the buffet during the MW5. It will replace the current Deep Dish slot. The Supreme will be optional to serve on the buffet in a Choice slot but it is not mandatory. To accommodate the correct portioning for these pizzas, 2 additional portion cups have been added. They are the Yellow portion cup and the Tan portion cup. These portion cups are only to be used for these pizzas so you will need to place them in a separate container at the make table. Keep the additional Portion Cups in a separate pan as the original portions cups (Black: Green Peppers, Onion - Tan: Sausage, Beef) will still be needed for other pizzas. THE BEST STUFF EVER Rev. Date: 6/15 Page 30/60

35 Meat Eater Pizza Recipe MEAT Meat Eater Pizza Ingredient Large Medium Personal Pizza Sauce Hp 3 oz. Spoodle L 3 oz. Spoodle Half 3 oz. Spoodle Mozzarella Cheese 5 oz. 4 oz. 2 oz. Pepperoni 17 each 14 each 6 each Ham Hp Yellow Portion Cup L Yellow Portion Cup Half Yellow Portion Cup Beef Hp Yellow Portion Cup L Yellow Portion Cup Half Yellow Portion Cup Sausage Hp Yellow Portion Cup L Yellow Portion Cup Half Yellow Portion Cup THE BEST STUFF EVER Rev. Date: 6/15 Page 31/60

36 Supreme Pizza Recipe SUP Supreme Pizza [No Ham, Black Olives] Ingredient Large Medium Personal Pizza Sauce Hp 3 oz. Spoodle L 3 oz. Spoodle Half 3 oz. Spoodle Mozzarella Cheese 5 oz. 4 oz. 2 oz. Pepperoni 17 each 14 each 6 each Beef Hp Yellow Portion Cup L Yellow Portion Cup Half Yellow Portion Cup Sausage Hp Yellow Portion Cup L Yellow Portion Cup Half Yellow Portion Cup Veggie Mix* Green Peppers, Onion, Mushroom Hp Tan Portion Cup L Tan Portion Cup Half Tan Portion Cup THE BEST STUFF EVER Rev. Date: 6/15 Page 32/60

37 Veggie Mix Recipe To speed up the process of portioning vegetables for the Supreme Pizza, Green Peppers, Red Onions and Mushrooms will be combined creating a Veggie Mix and will be portioned using the Tan portion cup. The Supreme Pizza will now be made without Ham and Black Olives. Shelf Life 48 hours This section will cover how to prepare the Veggie Mix utilized for the Supreme Pizza. It is broken down in the desired prep amounts. Ingredient 1/6 th pan 1/3 rd pan 1/2 pan Green Peppers 8 oz. 16 oz. 32 oz. Red Onions 8 oz. 16 oz. 32 oz. Mushrooms 4 oz. 8 oz. 16 oz. 1. Weigh out the correct amount of Mushrooms, Green Peppers and Red Onions. 2. Use your hands to gently mix ensuring a good blend of the ingredients. 3. Transfer in to appropriate pan(s). 4. Cover and label with Day, Time am/pm and Initials and store in Refrigeration. THE BEST STUFF EVER Rev. Date: 6/15 Page 33/60

38 Best Practices 1. Keep the additional Yellow and Tan Portion cups in a separate pan; as the original portions cups (Black: Green Peppers, Onion / Tan: Sausage, Beef) will still be needed for other pizzas. 2. The Meat Eater Pizza will be mandatory on the buffet during MW5. 3. The Meat Eater Pizza will take over the Deep Dish Slot during MW5. 4. The Deep Dish Pizza can be placed in the Choice slot C/D but is not mandatory. 5. The recommended To-Go price for these pizzas is $ Do not use the Veggie Mix for the Veggie Pizza as it will not yield the proper portion amount required. 7. The Supreme Pizza will no longer receive Ham or Black Olives. 8. The Supreme Pizza is a Choice option for the buffet. 9. Prepare only enough Veggie Mix for 2 days as the shelf life is 48 hours once prepared. 10. Use the Yellow Portion cup to measure the meats for the Meat Eater and Supreme only. THE BEST STUFF EVER Rev. Date: 6/15 Page 34/60

39 Buffet & Service At CiCi s Pizza, guests are able to be adventurous and try bold flavors that are on our buffet. Adding Limited Time Only Pizzas (LTO pizzas) creates even more great flavors for guests to explore. They drive new guests through our doors! It s up to great operations to keep them coming back! During Marketing Window 5, CiCi s will feature an Unlimited Stuffed Crust Pizza, the Optimized Meat Eater and the Fiery Mango-Tango Dessert. These products are sure to amaze our pizza fans! It will take extensive training and dedication at all positions to successfully rollout these products, so please study the procedures listed in this section. THE BEST STUFF EVER Rev. Date: 6/15 Page 35/60

40 Stock & Buffet Procedures Buffet LTOs are always served in the first pizza slot on the buffet. Since LTOs are marketed in the restaurant with POP and on Television, we must ensure that it is always on the buffet. Keeping the buffet 100% Fresh, Hot and Full is extremely important! We must always remember that one of the main reasons guests choose CiCi s is for the buffet. Fresh Full The shelf life of the Unlimited Stuffed Crust Pizza is 30 minutes The shelf life of the Fiery Mango-Tango Dessert is 1 hour During off peak times the stocker should call for Stuffed Crust after it s been on the buffet for 15 minutes. This will ensure a fresh hot Stuffed Crust on the Buffet. During peak volume you will need to begin cooking a Stuffed Crust as one is placed on the buffet. Also, keep close attention to your guest flow as this will indicate when to load the oven with more buffet products. Personal Pizza Requests Due to offering a large size pan for this product, PPRs for Stuffed Crust will not be offered. o Please role play this scenario with all team members that may handle this situation to ensure they will handle it correctly when it arises. Guest Interaction Guests will be curious about these products and it will be important you know how to describe them. o Have you tried the new Fiery Mango-Tango Dessert Pizza? It s a sweet and spicy mix of Mango, Pineapple and Cream Cheese Topping with a Jalapeño kick. Let us know what you think! o We re featuring a new Limited Time Only Unlimited Stuffed Crust Pizza nation-wide. It s topped with Pepperoni and has cheese baked right in the crust. Let us know what you think! THE BEST STUFF EVER Rev. Date: 6/15 Page 36/60

41 Peak Buffet Setup Ensure that your restaurant follows the freshest first guidelines when stocking the buffet. Follow this layout when stocking the buffet. Mandatory Buffet Items: Garlic Cheesy Bread Unlimited Stuffed Crust (LTO) Classic Pepperoni Meat Eater Cheese Option (Classic Cheese/Mac & Cheese/Alfredo/Spinach) Cinnamon Rolls and Fudge Brownies Approved Buffet Pizzas: (Choice Options) During Marketing Window 5 the Meat Eater Pizza will be mandatory on the buffet and will be placed in current Deep Dish slot. During MW5 it will be your option to serve the Deep Dish Pizza in the Choice C/D slot. Alfredo Spinach Alfredo Pepperoni & Jalapeno Zesty Ham & Cheddar Zesty Veggie Buffalo Chicken Mac & Cheese Zesty Pepperoni BBQ Pork Classic Chicken Ham & Pineapple Veggie Beef Deep Dish (Choice option) Supreme Sausage Pepperoni & Beef Pepperoni & Sausage THE BEST STUFF EVER Rev. Date: 6/15 Page 37/60

42 Off-Peak Buffet Setup The Off-Peak Buffet is designed to offer a high quality Buffet and to minimize cost during slower volume hours of the day. The methods described below will help prevent waste and improve quality by making less products, more often. This is an optional program that can be used if lower volume dictates. Opening Buffet: The Salad Bar, Pasta/Soup Bar and Garlic Cheesy Bread must be ready and available by 11 AM. Begin cooking pizzas for the buffet as the first guest arrives. Buffet must be 100% set up by 11:30 AM. Off-Peak Buffet: Off-peak is defined as between the hours of 11:00-11:30am/2:00-4:00pm/8:3o-10:00pm Mon - Sun. Large ½ and ½ pizzas can be made and served as halves on the Off-Peak Buffet, except for the current the Stuffed Crust Pizza (LTO) which must be served as a whole pizza for the entire day. Fiery Mango-Tango should NOT be served during off-peak. Using the ½ and ½ pizza method, back fill pizza slots as they get down to 3 slices. When making ½ and ½ pizzas, be careful not to mesh sauces together that are of different types. Red sauces and white cannot be made together. (see picture below) Products should not be placed on the back up warmers during the Off-Peak setup. Pizzas can only be consolidated with the exact same type of pizza. 9 Personal Pizzas will be available to guests for any requests not found on the Buffet. ½ and ½ Personal Pizzas can be used to fill guest requests for different types of pizzas. Buffet Management Project number of 9 and 14 stretched skins needed for each 30 minute period. Using the Buffet Management Chart, stage the appropriate number of topped pizzas on the rack, not to exceed the 30 minute hold time. Off-Peak Mandatory Items: (14 only for Round Pizzas) Garlic Cheesy Bread (Medium/Board turned sideways) Stuffed Crust Pizza (LTO) Choice Options (Approved Pizzas only) Classic Pepperoni Meat Eater Cheese Option (Classic Cheese/Mac & Cheese/Alfredo/Spinach) Cinnamon Rolls Fudge Brownies (Board turned sideways) Off-Peak Optional Items: Flatbread (Pepperoni & Sausage/Garlic Veggie) Deep Dish (Choice Option) THE BEST STUFF EVER Rev. Date: 6/15 Page 38/60

43 Off-Peak Buffet Setup Long Buffet Setup - Off-Peak: Garlic Cheesy Bread Stuffed Crust (LTO) Choice Option Pepperoni Meat Eater Choice Option Cheese Option Choice Option Choice Option Cinnamon Rolls Fudge Brownies Minimal requirements of the long buffet: Medium Garlic Cheesy Bread Stuffed Crust Pizza (LTO) 3 whole pizzas made as ½ and ½ (distributed into 6 different slots) Cinnamon Rolls Fudge Brownies Short Buffet Setup - Off-Peak: Garlic Cheesy Bread Stuffed Crust (LTO) Choice Option Pepperoni Meat Eater Choice Option Cheese Option Cinnamon Rolls Fudge Brownies Minimal requirements of the short buffet: Medium Garlic Cheesy Bread Stuffed Crust Pizza (LTO) 2 whole pizzas made as ½ and ½ (distributed into 4 different slots) Cinnamon Rolls Fudge Brownies If the Buffet has more slots available than what is shown above, then add additional Choice Options or any of the 2 Optional Items listed on the prior page. THE BEST STUFF EVER Rev. Date: 6/15 Page 39/60

44 Guest Greet Procedures The Guest Greeter may have to answer questions about the LTO products so it will be important to cover the details of this rollout so that they can answer them properly. Stuffed Crust Here are some key talking points to listen for: Cheese baked right into the crust Topped with Cheese & Pepperoni Sample Guest Greet Script: We re featuring a new Limited Time Only Unlimited Stuffed Crust pizza nation-wide. It s topped with Pepperoni and has cheese baked right in the crust. Let us know what you think! Fiery Mango-Tango Here are some key talking points to listen for: Mango-Pineapple Blend Cream Cheese Topping Jalapeño kick Inspired by the winning recipe from Food Network Star Sample Guest Greet Script: Be sure to try the New Fiery Mango-Tango Dessert! It s inspired by a winning recipe from Food Network Star. To-Go Stuffed Crust Pizzas are available as a To-Go. o Identify the Stuffed Crust Pizza button on the POS. o There is only one size o The recommended price is $7.99 Fiery Mango-Tango will NOT be available as a To-Go option. THE BEST STUFF EVER Rev. Date: 6/15 Page 40/60

45 Managerial These are the final touches in making your rollout a successful one. It is extremely important that the entire Management team helps in executing these new exciting products flawlessly. In order to do this you will need to put a plan together that will ensure every Team Member and Manager understands their part. During shift execution it will be important to travel to all areas of the restaurant to ensure all procedures are being followed. Prep: The most critical part to this rollout is the Stuffing of the Cheese during the preparation process. You will need to train, monitor, and continuously follow up with the Prepper throughout each shift until they have mastered the proper technique of stuffing the cheese into the crust. It will take approximately 1.5 minutes to prep each pan. Therefore, for each 30 Stuffed Crust Pizzas you will need to schedule approximately an additional 45 minutes of labor. Since you are only receiving a certain number of pans based on our sales volume, it may be necessary to prepare Stuffed Crusts twice a day, depending on volume and the popularity of this pizza. When in Prep: Add a light coating of oil to the bottom of the pan. Do not add oil to the sides. Having oil on the sides will cause the dough to slide down when forming the sides for the Cheese. Ensure Cheese is being rolled tightly in the crust. Confirm the Cheese is sealed completely into the crust to prevent the Cheese from seeping out of the rolled crust when cooking. Allow dough to proof until the top of the rolled portion is half way up the pan then store in walk-in cooler using FIFO. Continuously throughout the shift monitor inventory of prepped Stuffed Crusts. THE BEST STUFF EVER Rev. Date: 6/15 Page 41/60

46 Managerial Cook Ensure the cook is placing a large pizza screen over the Stuffed Crust Pizza on the first and second passes through the oven. Stuffed Crust Also ensure that they are following the training aids provided since this pizza follows the Medium Rules of Pizza versus the Large. Watch to ensure they are only placing a level 3 oz. spoodle of Pizza sauce on the crust. Too much will cause the pizza to be soggy and the toppings to float. Dough Warming Stuffed Crust Dough needs to warm 10 minutes prior to cooking but no longer than 30 minutes. Pepperoni Placement Review the Rules of Pizza chart to ensure your team understands where to place the 20 Pepperoni. Place the Pepperoni a ¼ of the way on the crust to ensure a clear cut path and avoid cutting through pieces of Pepperoni. Start by placing Pepperoni on the short edges almost touching the pan. This will help achieve even size cuts. The Parm/Oregano Shake is the last ingredient you will need to monitor to ensure proper coverage and that the shake goes evenly over the entire pizza including the crust. THE BEST STUFF EVER Rev. Date: 6/15 Page 42/60

47 Managerial Cook Continued Optimized Meat Eater & Supreme Pizzas Each day conduct a quick review of proper portion cup usage. Mixed Veggies: Portioned using the Tan Portion Cup Meats: Portioned using the Yellow Portion Cup. Fiery Mango-Tango Ensure that the Fiery Mango Topping is refrigerated at all times Cream Cheese Topping should not be refrigerated. Cream Cheese Topping squeeze bottles are labeled and stored upside down in a black crock or 1/6 pan. Ensure that the Oven placement is Front Flush for this product. THE BEST STUFF EVER Rev. Date: 6/15 Page 43/60

48 Managerial Cut Stuffed Crust Confirm the Pizza Cutter is applying 1 full brush of Garlic Sauce on each side of the Stuffed Crust Pizza while on the large cutting pan. Make sure the sides and the top of the crusts are being coated with Garlic Sauce. Give feedback to the cooks if Pepperoni is not placed high enough on the crust. When cutting, use a metal spatula at the end of each cut to keep the pizza from sliding. This pizza needs to be placed in first pizza slot on the buffet next to the Garlic Cheesy Bread. Shelf life of the Stuffed Crust Pizza is 30 minutes To-Go Stuffed Crust will be placed in a Stuffed Crust To-Go Box. Fiery Mango-Tango Ensure that the Cinnamon Sugar is a light dusting all the way onto the crust. This is not a standing amount like Cinnamon Rolls. Make certain that the Pizza Cutter is using the correct squeeze bottle and that they are applying 10 zig-zag lines of Cream Cheese Topping. THE BEST STUFF EVER Rev. Date: 6/15 Page 44/60

49 Managerial Guest Greeter and Stocker These two positions need to know how to describe the new products so they can entice our guests to try them. Stuffed Crust Here are some key talking points to listen for: Cheese baked right in the crust Topped with Pepperoni Sample Guest Greet Script: We re trying out a new Limited Time Only pizza nation-wide. It s topped with Pepperoni and has cheese baked right in the crust. Let us know what you think! During off peak times the stocker should call for Stuffed Crust after it s been on the buffet for 15 minutes. This will ensure you always have a fresh hot Stuffed Crust on the Buffet. This product can only be held for a maximum of 30 minutes. Remind the Team we will not be able to honor Personal Pizza Requests for Stuffed Crust. You only have one size pan and this is a LTO product and is only made especially for the buffet. Fiery Mango-Tango Here are some key talking points to listen for: Mango-Pineapple Blend Cream Cheese Topping Jalapeño kick Inspired by the winning recipe from Food Network Star Sample Stocker Script: Have you tried the new Fiery Mango-Tango Dessert Pizza? It s a sweet and spicy mix of Mango, Pineapple and Cream Cheese with a Jalapeño kick. Let us know what you think! Sample Guest Greet Script: Be sure to try the New Fiery Mango-Tango Dessert Pizza! It s inspired by a winning recipe from Food Network Star. Identify Off-Peak: Know when to no longer serve Fiery Mango-Tango THE BEST STUFF EVER Rev. Date: 6/15 Page 45/60

50 Managerial Inventory Awareness A best practice that was found during testing, was taking a beginning, mid and close inventory count of how many Stuffed Crust pans were used during each shift. For every three Stuffed Crust pans used, that equals a pound of New Stuffed Crust Cheese Sticks used. By counting your daily usage of New Stuffed Crust Cheese Sticks in pounds, you will begin to collect information that will help you accurately place your orders for this product. Also by counting and knowing your ideal usage, you can be aware of possible shrinkage of your cheese inventory and protect your food cost. You can expect what you inspect! THE BEST STUFF EVER Rev. Date: 6/15 Page 46/60

51 Training & Implementation As the Manager, you are responsible for the training of the Team Members and other Managers in the restaurant. Prior to 6/29, you will need to have a training meeting with ALL of the Team Members and other Managers. The week of 6/29 is the official soft launch of the Best Stuff Ever LTOs. This is when you will begin serving Stuffed Crust Pizza and Meat Eaters on the buffet. The official launch with media coverage begins on 7/6 for Stuffed Crust. Fiery Mango-Tango will launch on 7/13. It may be necessary to have several small training sessions in order to accommodate the schedules of your staff. Remember that this training session needs to be very hands on with the Preppers, Pizza Cooks and Pizza Cutters. These are the most critical part of the success of this product. Remember to TELL, SHOW, DO, REVIEW. It will also be critical to retrain during the beginning of this rollout to strive for perfection. Provided in the next pages is a checklist of key topics that all related team member positions must be knowledgeable in to assure a successful rollout. THE BEST STUFF EVER Rev. Date: 6/15 Page 47/60

52 Training Checklist What do I need to do to have a successful training session? One week prior to your training session communicate the schedule to ALL Team Members and Managers. Ensure each Team member is scheduled to attend. The night before the training session Stuff 7 Stuffed Crusts to use for product demonstration and tasting. The morning of the training session begin in Prep for Stuffed Crust Dough. Prep Ensure the Training Aids are posted Validate every Prepper has mastered the Deep Dish Dough recipe Make a batch of Deep Dish Watch QR Code Video: Stuffed Crust - Prep Procedures: Password is stuffed Follow the procedures in the Production portion of this guide Have each Prepper stuff 4 crusts each Pizza Cook Ensure the newest job aids are posted Review Dough Warming procedures: minutes Watch QR code Video: Stuffed Crust Cook Procedures: Password is stuffed Review Stuffed Crust Recipe Sauce amount and procedure Mozzarella Cheese 4 oz. Pepperoni 20 (5x4) Parm/Oregano Shake Oven Placement Have each Cook make 2 each THE BEST STUFF EVER Rev. Date: 6/15 Page 48/60

53 Training Checklist Pizza Cook Continued Discuss Fiery Mango-Tango Products 5wk promotion airing on Food Network Channel Apple/Bavarian upon request by the slice Cream Cheese Topping storage o (Not refrigerated / Stored upside down) Fiery Mango Topping must be refrigerated o 4 oz Spoodle Watch QR Code Video: Fiery Mango-Tango - Cook Password is stuffed Cream Cheese Topping o 4 Rings Fiery Mango Topping o 2 Level Spoodles Oven Placement o Front flush Demonstrate by making 1 FMT and select a team member to make another 1 Watch QR Code Video: Meat Eater Procedures: Password is stuffed Review Optimized Meat Eater Slotted on the buffet during promotional period o Explain why Pepperoni: 17 (11 & 6) Yellow portion cup o Stored in separate pan/ crock o Rules of Pizza Large Medium Personal Same recipe for To-Go Make one with Pizza Cooks, critique execution THE BEST STUFF EVER Rev. Date: 6/15 Page 49/60

54 Training Checklist Pizza Cook Continued Watch QR Code Video: Mixed Veggies Recipe: Password is stuffed Review Veggie Mix Recipe Amount of Green Pepper, Onion and Mushroom 48 hour shelf life Not to be used on Veggie Pizza Watch QR Code Video: Supreme Procedures: Password is stuffed Review Optimized Supreme Recipe Option for buffet Choice slot Pepperoni: 17 (11 & 6) Yellow portion cup (Sausage & Beef) Tan portion cup (Veggie Mix) o Stored in separate pan/ crock o Rules of Pizza Large Medium Personal Same recipe for To-Go Make one with Pizza Cooks, critique execution Pizza Cutter Watch QR Code Video: Stuffed Crust Cut Procedures: Password is stuffed Review Cut Chart for Best Stuff Ever Apply Garlic Sauce to Stuffed Crust and cut Top/Cut Fiery Mango-Tango o Cinnamon o 10 Zig-Zag lines Apply Garlic Sauce and cut Meat Eater and Supreme o 5 cuts Review buffet schematic and placement of product THE BEST STUFF EVER Rev. Date: 6/15 Page 50/60

55 Training Checklist Stock Review buffet schematic and placement of product Review Shelf Life Review how to keep Stuffed Crust on Buffet Review Talking points PPR procedures o Stuffed Crust o FMT (Peak Hours Only) o Meat Eater o Apple/Bavarian Dessert Guest Greeter Review all new product descriptions/scripts o Stuffed Crust (Pepperoni Only) o FMT To-Go Procedures o Stuffed Crust o FMT (NOT a To-Go option) POS o Identify button for Stuffed Crust o Roll play taking an order Size of pizza inquiries Number of slices All Team Members and Managers must pass the quiz THE BEST STUFF EVER Rev. Date: 6/15 Page 51/60

56 Training Tools In addition to this Implementation Guide, you will receive the following new Training Tools: QR Code Training Videos (8.5 x 11) Prep Sheet (11 x17) Stuffed Crust Prep Guide (11 x 17) Pizza Recipe Chart (28 x 22) LTO Rules of Pizza (11 x 17) LTO Cut Chart (8.5 x 11) Peak Buffet Setup (8.5 x 11) Guest Greeter Script (8.5 x 11) Quiz & Quiz Answer Key (8.5 x 11) All of these tools have been printed and laminated for your convenience. The next few pages will contain examples of the Training Tools listed above. These examples should not be copied and are for reference only. If you need a replacement, you can locate all of these tools in the Online Learning Center or on CiCi s Connect. THE BEST STUFF EVER Rev. Date: 6/15 Page 52/60

57 THE BEST STUFF EVER Training Videos To access the Training Videos you must have a QR Code Reader on your mobile device. If you do not have a reader, you can go to your app store on any mobile device and search for QR Code Reader. Choose any of the multiple free versions available. Scan the codes below and you will have instant training videos at your fingertips! Stuffed Crust Pepperoni: Prep Cook Cut Fiery Mango-Tango Dessert: Cook Cut Optimized Meat Eater & Supreme Pizzas: Meat Eater Recipe Veggie Mix Recipe Supreme Recipe

58 The Best Stuff Ever - Prep Sheet Wk Ending Date: Wk Ending Net Sales: Shelf Life Round Dough 48 Hrs 7 Hrs 48 Hrs 7 Hrs DAY: 16 oz. DOUGH BALLS (Trays) 12 oz. DOUGH BALLS (Trays) 48 Hrs 7 Hrs 7 oz. DOUGH BALLS (Trays) Deep Dish & Cinnamon Rolls 48 Hrs Top Pan 48 Hrs Top Pan 48 Hrs 1/2 UP THE Pan 48 Hrs 1/2 UP THE Pan 48 Hrs 1/2 UP THE Pan 48 Hrs 1/2 UP THE Pan Sauces 48 Hrs N/A 24 Hrs N/A 48 Hrs 1 Hr 48 Hrs N/A 48 Hrs 1 Hr 48 Hrs N/A 48 Hrs 1 Hr Cheese 48 Hrs N/A Other 48 Hrs N/A 48 Hrs N/A 48 Hrs 2 Hrs Produce Proof & Holding Time 24 Hrs Cut N/A Lg. GARLIC CHEESY BREAD (Pans) Md. GARLIC CHEESY BREAD (Pans) Lg. DEEP DISH (Pans) Md. DEEP DISH (Pans) STUFFED CRUST (Pans) CINNAMON ROLLS (Pans) PIZZA SAUCE (1/2 Pan) SPINACH ALFREDO (1/3 Pan) RED PASTA SAUCE (Bain Marie) WHITE PASTA SAUCE (Bain Marie) GARLIC SAUCE (1/9 Pan) MAC & CHEESE (1/6 Pan) OLE SAUCE (1/6 Pan) MOZZARELLA CHEESE (Tub) CAVATAPPI PASTA (Tub) PASTA SALAD (Tub) FUDGE BROWNIES (Trays) CUCUMBER SLICED (1/2 Pan) 48 Hrs Cut N/A GREEN PEPPERS (1/2 Pan) 48 Hrs Cut N/A RED ONIONS (1/2 Pan) 48 Hrs Cut N/A MUSHROOMS (1/2 Pan) 24 Hrs Cut N/A TOMATOES (1/2 Pan) PROJECTED SALES: $ $ $ $ $ $ $ MON TUE WED THU FRI SAT SUN Par O.H. Prep Par O.H. Prep Par O.H. Prep Par O.H. Prep Par O.H. Prep Par O.H. Prep Par O.H. Prep

59 THE BEST STUFF EVER Prep Guide *Scan to watch training video. 1 Begin with the current recipe used to prepare Deep Dish. (Refer to Prep Recipe Charts) Place 18 oz. of Deep Dish dough into a lightly oiled Stuffed Crust Pan. * Do not oil the sides of pan. Press the dough with your fingertips, then flip the dough over and repeat. Stack pans and cover using a new can liner for approximately 15 minutes. Remove liner and press dough evenly to edges. On the long side of the pan, press the dough thinly up the wall of the pan Place 4 Stuffed Crust Cheese Sticks along the long edges of the pan. * You will use a total of 4 Stuffed Crust Cheese Sticks per pan. Bring the Cheese Stick to the top of the dough and roll the dough tightly around the Cheese Stick, getting 2 rolls of dough around the cheese stick. * Ensure that there are NO open gaps for cheese to escape during cooking. In the unlikely event that you run out of the Stuffed Crust Cheese Sticks (back up plan only): 1. After step 5, weigh 3 oz. of grated mozzarella cheese for each side of the pan. Place the cheese along the long edges of the dough. Once the Cheese Sticks are rolled, press out the surface of the dough until the dough has reached all 4 sides of the pan. 2. Flip the dough over the cheese and then roll the dough under the cheese until the cheese is completely sealed in the dough. There should be no opening gaps for cheese to escape during cooking. Allow dough to proof until the top of the rolled portion is half way up the pan. Wrap, label and store in the walk-in cooler for a minimum of 2 hours before use. Prep Guide - The Best Stuff Ever Rev. Date: 6/15

60 TRADITIONAL PIZZAS PIZZA RECIPE CHART SAUCE RULES OF PIZZA 14 LARGE or LARGE DEEP DISH Heaping Spoodle 12 MEDIUM or MEDIUM DEEP DISH Level Spoodle 9 PERSONAL Half Spoodle CLASSIC CHEESE CLASSIC PEPPERONI CLASSIC VEGGIE MEAT EATER SUPREME MOZZARELLA *T = Tradional / S = Specialty CHEDDAR T = 5 oz. / S = 2.5 oz. Heaping Cup T = 4 oz. / S = 2 oz. Level Cup T = 2 oz. / S = 1 oz. Half Cup 1-2 TOPPINGS Heaping Cup Level Cup Half Cup 3+ TOPPINGS Level Cup Half Cup Half Cup FLATBREAD Pizza Sauce Mozzarella * Mozzarella ounce amounts: 14 7 oz oz. 9 3 oz. SPECIALTY PIZZAS ZESTY PEPPERONI Pizza Sauce Mozzarella Pepperoni BUFFALO CHICKEN Pizza Sauce Mozzarella Red Onion Green Pepper Mushroom Black Olive ZESTY HAM & CHEDDAR Pizza Sauce Mozzarella Pepperoni Ham Beef Sausage * Use Yellow portion cup for Meats. MAC & CHEESE Pizza Sauce Mozzarella Pepperoni Beef Sausage Veggie Mix (Red Onion, Green Pepper, Mushroom) * Use Yellow portion cup for Meats. * Use Tan portion cup for Veggie Mix. OLE MELTDOWN Pizza Sauce Mozzarella Parm/Oregano * Mozzarella ounce amount: 7 oz. SAUCE PEPPERONI SAUSAGE Pizza Sauce Mozzarella Pepperoni Sausage Parm/Oregano Heaping Spoodle GARLIC VEGGIE Garlic Sauce Mozzarella Red Onion Black Olive Tomato Parm/Oregano MOZZARELLA 1-2 TOPPINGS 3+ TOPPINGS 5 oz. Level Cup Half Cup Zesty Sauce Mozzarella Pepperoni CLASSIC CHICKEN Zesty Sauce Mozzarella Chicken Mushroom Parm/Oregano Buffalo Sauce Mozzarella Chicken ALFREDO Alfredo Sauce Mozzarella Zesty Sauce Mozzarella Cheddar Ham SPINACH ALFREDO Spinach Sauce Mozzarella Mac & Cheese Sauce Pasta Mixed w/sauce Mozzarella BBQ PORK BBQ Pork Sauce Mozzarella Cheddar Ole Sauce Beef Lettuce Cheddar Ole Sauce (garnished on top) ZESTY VEGGIE Zesty Sauce Cheddar Red Onion Green Pepper Mushroom Tomato Parm/Oregano TOPPINGS SAUCES PARM/OREGANO BEEF SAUSAGE MUSHROOM VEGGIE MIX PASTA (sq cup) BANANA PEPPER CHICKEN HAM BLACK OLIVE TOMATO CHEDDAR JALAPENO Evenly Distributed 3 oz. 2 oz. Pizza Spinach Mac & Cheese BBQ Pork Buffalo Ole SPOODLES Alfredo Garlic Zesty Ranch PORTION CUPS RED ONION GREEN PEPPER PINEAPPLE LETTUCE (sq cup) BACON MEATS (Meat Eater & Supreme) Rev Date: 6/2015

61 THE BEST STUFF EVER Rules of Pizza Stuffed Crust Pepperoni Fiery Mango-Tango Ingredients Pizza Sauce (3 oz. Spoodle) Mozzarella Cheese Pepperoni Parm/Oregano Shake Large Size Only Level Spoodle 4 oz. 20 Pieces Even Coverage 1 Ingredients Cream Cheese Topping Fiery Mango Topping (4 oz. Spoodle) Medium Size Only 4 Rings 2 Level Spoodles Pepperoni Placement 5 x 4 Oven Placement Front Flush 2 Oven Placement 1st Pass = Back Flush With large screen on top. Oven Placement 2nd Pass = Front Flush With large screen on top. 3 Ends on 10/25/15 Ends on 8/16/15 Rules of Pizza - The Best Stuff Ever Rev. Date: 6/15

62 THE BEST STUFF EVER CUT CHART STUFFED CRUST PEPPERONI Brush Garlic Sauce on both sides of crust CUTS: 4x1 FIERY MANGO-TANGO Cover with Cinnamon Sugar CUTS: 7 CREAM CHEESE TOPPING: 10 ZIG-ZAGS Cut Chart - The Best Stuff Ever Rev. Date: 6/15

63 THE BEST STUFF EVER Peak Buffet Setup Long Buffet: Garlic Cheesy Bread Stuffed Crust Pepperoni Choice Option A Choice Option B Veggie Option Classic Pepperoni Flatbread Option Meat Eater Cheese Option Choice Option C/D Cinnamon Rolls Fiery Mango- Tango Fudge Brownies Short Buffet: Garlic Cheesy Bread Stuffed Crust Pepperoni Choice Option A/B Classic Pepperoni Flatbread Option Meat Eater Cheese Option Choice Option C/D Cinnamon Rolls Fiery Mango- Tango Fudge Brownies The following products are mandatory on the buffet during specific time frames: Stuffed Crust Pepperoni = 6/29-10/25 Optimized Meat Eater = 6/29-10/25 Fiery Mango-Tango = 7/13-8/16 (only allowed on buffet during peak hours) Fiery Mango-Tango slot will be replaced with the Apple/Bavarian Dessert after 8/16. Peak Buffet Setup - The Best Stuff Ever Rev. Date: 6/15

64 1. Hi! Welcome to CiCi s! (smile & make eye contact) 2. Have you dined with us before? a. YES Welcome back! b. NO We have all you can eat Pizza, Pasta, Salad & Dessert for just $5 and change. 1. So that s # Buffets and # Large Drinks, correct? 2. Would you like to add 3 delicious Wings for only $1.99? 1. Complete transaction, give receipt and explain guest survey. 2. Don t forget to try our All New Unlimited Stuffed Crust pizza! 3. Thank you. My name is if you need anything. 1. It s a great day at CiCi s Pizza at (Location), home of the 2 Large 1-Topping Pizzas To-Go for $5.99 each. This is (name). How may I help you? 1. Hi! Welcome to CiCi s! (Smile!) 2. Are you here to pick-up an order? Ask for Guest s Name. 1. Would you like to add any additional toppings? 2. Would you like to add some of our delicious Wings to complete your meal? 1. Do you want to add any beverages to your To-Go order? 1. Repeat order, give total and Ready At time 1. Ring up order. 2. Offer Parmesan Cheese and Red Pepper packets 3. Thanks (name), Come back and see us again soon! Please use this script from 6/29 10/25

65 The Best Stuff Ever Quiz 1. A Large Stuffed Crust dough weighs: a oz. b. 17 oz. c. 18 oz. d. None of the above 2. True/False A Large Stuffed Crust Pizza 3 pieces of New Stuffed Crust Cheese Sticks in each side of the crust. 3. True/False The last step is to add 4 rings of Cream Cheese Toppings on Fiery Mango-Tango Dessert. 4. True/False When cooking the Stuffed Crust Pizza you should place a large screen on both the 1 st and 2 nd pass through the oven. 5. What is the correct order when adding toppings to the Stuffed Crust Pizza a. 3 oz. sauce, 4 oz. Cheese, 20 Pepperoni and Shake b. 3 oz. sauce, 2.5 oz. Cheese, 15 Pepperoni c. 3 oz. Sauce, 5 oz. Cheese, 24 Pepperoni and Shake d. None of the above 6. True/False A Large Stuffed Crust Pizza is cut 5x1. 7. When docking a 12 Round Dough for a Dessert Pizzas, the dough is docked times on a 12 Flat screen. a. 2 b. 5 c. 4 d True/False The Rules of Pizza states that a Large Stuffed Crust Pizza get a Heaping spoodle of Pizza Sauce and 5 oz. of Cheese. 9. How many level 4 oz. spoodles of Fiery Mango Topping go on the dessert? a. 1 b. 2 c. 3 d True/False Cream Cheese Topping should be refrigerated.

66 11. What portion cup is used for Veggie mix for the Supreme Pizza? a. Orange b. Yellow c. Tan d. Black 12. What portion cup is used for meats for the Meat Eater and Supreme Pizza? a. Orange b. Yellow c. Tan d. Black 13. True/False Meat Eater must be on your Buffet at all times during MW True/False You must have Deep Dish on the Buffet during MW True/False Fiery Mango-Tango Dessert should be served during off-peak hours. 16. What vegetable does NOT go in Veggie Mix? a. Mushrooms b. Black Olives c. Red Onions d. Green Peppers 17. True/False Veggie Mix has a 24 hour shelf life. 18. How do you wash Stuffed Crust pans? a. In the dish machine b. In the 3 compartment sink with a Green Scrub pad c. In the 3 compartment sink with steel wool d. You don t wash them 19. What is the shelf life of Stuffed Crust Pizza on the buffet? a. 45 minutes b. 1 hour c. 30 minutes d. 15 minutes 20. What is the shelf life of Fiery Mango-Tango Dessert on the buffet? a. 45 minutes b. 1 hour c. 30 minutes d. 15 minutes

67 The Best Stuff Ever Quiz Key 1. A Large Stuffed Crust dough weighs: a oz. b. 17 oz. c. 18 oz. d. None of the above 2. True/False A Large Stuffed Crust Pizza 3 pieces of New Stuffed Crust Cheese Sticks in each side of the crust. 3. True/False The last step is to add 4 rings of Cream Cheese Toppings on Fiery Mango-Tango Dessert. 4. True/False When cooking the Stuffed Crust Pizza you should place a large screen on both the 1 st and 2 nd pass through the oven. 5. What is the correct order when adding toppings to the Stuffed Crust Pizza a. 3 oz. sauce, 4 oz. Cheese, 20 Pepperoni and Shake b. 3 oz. sauce, 2.5 oz. Cheese, 15 Pepperoni c. 3 oz. Sauce, 5 oz. Cheese, 24 Pepperoni and Shake d. None of the above 6. True/False A Large Stuffed Crust Pizza is cut 5x1. 7. When docking a 12 Round Dough for a Dessert Pizzas, the dough is docked times on a 12 Flat screen. a. 2 b. 5 c. 4 d True/False The Rules of Pizza states that a Large Stuffed Crust Pizza get a Heaping spoodle of Pizza Sauce and 5 oz. of Cheese. 9. How many level 4 oz. spoodles of Fiery Mango Topping go on the dessert? a. 1 b. 2 c. 3 d True/False Cream Cheese Topping should be refrigerated.

68 11. What portion cup is used for Veggie mix for the Supreme Pizza? a. Orange b. Yellow c. Tan d. Black 12. What portion cup is used for meats for the Meat Eater and Supreme Pizza? a. Orange b. Yellow c. Tan d. Black 13. True/False Meat Eater must be on your Buffet at all times during MW True/False You must have Deep Dish on the Buffet during MW True/False Fiery Mango-Tango Dessert should be served during off-peak hours. 16. What vegetable does NOT go in Veggie Mix? a. Mushrooms b. Black Olives c. Red Onions d. Green Peppers 17. True/False Veggie Mix has a 24 hour shelf life. 18. How do you wash Stuffed Crust pans? a. In the dish machine b. In the 3 compartment sink with a Green Scrub pad c. In the 3 compartment sink with steel wool d. You don t wash them 19. What is the shelf life of Stuffed Crust Pizza on the buffet? a. 45 minutes b. 1 hour c. 30 minutes d. 15 minutes 20. What is the shelf life of Fiery Mango-Tango Dessert on the buffet? a. 45 minutes b. 1 hour c. 30 minutes d. 15 minutes

69 Marketing POP Kit During this Marketing Window, it is going to be extremely important to put your best foot forward and get the CiCi s name out there. We are anticipating higher guest traffic and this will be the perfect time for us to rebrand ourselves in our communities. This section will discuss all of the marketing tools available to you for this marketing window. POP Kit: The POP kits will arrive to your restaurants beginning the week of 6/22/15. In your POP kit you will receive the following: MW5 Stuffed Crust Kit: 1. 5&Change window cling, with sticker pack (1) 2. Two Large To-Go Window Cling (1) 3. Stuffed Crust Window Cling (1) 4. Stuffed Crust Ceiling Danglers (5) 5. Stuffed Crust Buffet Topper (1) 6. Wings/To Go Table Tent (30) 7. Wings Counter Card 8. Stuffed Crust Team Member Cards 2 versions (300) 9. Squeegee for window cling 10. Greeter script TABLE TENTS THE BEST STUFF EVER Rev. Date: 6/15 Page 53/60

70 Marketing POP Kit Key Talking Points Stuffed Crust Pizza: Mozzarella Cheese baked right in the crust Topped with Pepperoni Sample Script: We have a new Limited Time Only pizza nation-wide. It s topped with pepperoni and has cheese baked right in the crust. Let us know what you think! THE BEST STUFF EVER Rev. Date: 6/15 Page 54/60

71 Marketing POP Kit MW5 Fiery Mango Tango Kit: 1. Counter Card 2. Buffet Topper 3. Table Tent 4. Greeter script THE BEST STUFF EVER Rev. Date: 6/15 Page 55/60

72 Marketing POP Kit Fiery Mango-Tango Dessert: Mango-Pineapple blend Cream Cheese Topping Jalapeño kick SAMPLE SCRIPT: Have you tried the new Fiery Mango-Tango Dessert? It s a sweet and spicy mix of Mango, Pineapple and Cream Cheese Topping with a jalapeño kick. Let us know what you think! THE BEST STUFF EVER Rev. Date: 6/15 Page 56/60

73 Local Restaurant Marketing (LRM) LRM (Local Restaurant Marketing): This window is a perfect opportunity to reconnect with our communities like never before. Utilize any combination of these local marketing tactics to increase sales through additional reach and frequency of the product message. Within the Restaurant: Boxtoppers o Place on all To-Go Boxes o Allows for 2 coupon offers Exterior Banner o 10 x 3 o Place on building or on poles at street level Yard Sign o Place on street level to drive traffic o Option to utilize at local event or school Flyers o Distribute to large organizations, events, camps o Customize with restaurant address THE BEST STUFF EVER Rev. Date: 6/15 Page 57/60

74 Local Restaurant Marketing (LRM) Team Member Cards o Utilize your own Team Members to invite Friends N Family to try our new products o Conduct Incentive Contest o 150 each of 2 versions will be auto shipped in POP kit DMA and Trade Area: Valassis Value Sheet Direct Mail o Front promotes Stuffed Crust Pizza o Back promotes $5.99 Large 1 Topping and 2 Coupon Offer Options Outdoor Billboard o For use within 2 miles of restaurant Radio o :30 English and Spanish scripts available Material Sources: Restaurant Materials available beginning 6/17 on the Print Center via CiCi s Connect Valassis Value Sheet available 6/15 through 6/29 placed with Valassis Outdoor Billboard creative available from your Marketing Specialist Radio scripts available from your Marketing Specialist THE BEST STUFF EVER Rev. Date: 6/15 Page 58/60