r e CLASSICS and Strawberry Festival

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1 APRIL 2014 Participating Regions: Michigan, Ohio and Illinois MARKETING PROMOTION O O EVENT E #3 Recipe e Execution Procedures r e CLASSICS and Strawberry Festival Enclosed are specific menu execution and service procedures for all the new items that will be featured during Event #3. This packet will provide the information needed to maintain our high quality standards and ensure consistency in presentation and service. NEEDED PRODUCT: Restaurants will be responsible for ordering all needed products. Below is a list of new items along with Reinhart (RFS) order # s: u FILLING VANILLA CREAM 4/ 2 lb. RFS #D9640 u POUND CAKE 15 loaves frozen RFS #C1012 u RASPBERRY VINAIGRETTE 1 gallon RFS #53875 SERVING THE MOST FLAVORFUL STRAWBERRIES! Also consider your smallwares needs: u Aluminum Foil heavy (for meatloaf baking) RFS #D1358 u Parchment Paper (for meatballs & meatloaf baking) Wasserstrom # u #20 Scoop (for meatball portioning) Wasserstrom # u Oven Thermometer Wasserstrom # u #24 Disher (2 oz. ice cream mini scoop) Wasserstrom # u Squeeze Bottle 12 oz. including uncut Twin Tip Cap (for drizzling raspberry vinaigrette and strawberry topping) Wasserstrom # During this time of year, it s peak season for freshly ripened strawberries. And the berries will be even better this year. The deep freeze that hit the southern regions early in the growing season is expected to cause this year s crop to be even sweeter than normal. REDUCING WASTE/PROPER PORTION CONTROL- Use all the tools available to help minimize food waste and maximize portion control. Use a scale when portioning and available slicing guides (pound cake & new meatloaf) for consistency.

2 STRAWBERRY FESTIVAL Prep / Portion Control PRE-PORTIONED BAG of STRAWBERRIES 1. Place daily par amount of strawberries into a colander and rinse under cold running water in the prep sink. 2. Using a coring utensil or teaspoon, gently pluck out the cap (stem) from each strawberry. NOTE: To maximize yield of choice strawberries, hull* only deep enough to remove the stem base. 3. Weigh into 2 oz. portions and place into portion bags. 4. Place portion bags into appropriate size insert pan. 5. Label and date mark; store refrigerated. SHELF LIFE IS 24 HOURS 6. CCP - Hold at a temperature of 41 F or below. Slicing Strawberries Per Order *To hull a strawberry means removing the inedible green caps from the fruit. To do this, place the tip of your utensil at the base of the cap, insert gently to remove only the soft white part at the base of the stem and slowly turn the strawberry. Once you come full circle the top will pop right off without sacrifi cing too much fl esh. Using a kitchen knife, slice strawberries from top to bottom into ¼ inch slices. 2

3 STRAWBERRY FESTIVAL Prep / Portion Control POUND CAKE LOAF Slicing Guide Approximate Width per slice: ¾ inch 1. Receive and store case frozen; pull par amount daily from freezer. 2. Portion by slicing into ¾ inch wide pieces and wrapping with wax paper. NOTE: Loafs are not pre-scored. Use the slicing guide below. 3. Place dated, wrapped slices into an insert pan stored in service aisle. Serve cake at room temperature. For best quality do not refrigerate. 3

4 New STRAWBERRY DREAM -One rounded 3 oz. scoop of Strawberry Ice Cream -2 slices of Pound Cake (each approx. ¾ wide) -Butter -2 oz. of sliced Strawberries -2 oz. of Strawberry Topping -1 rosebud of Whipped Cream PROCEDURE: 1. Lightly butter both sides of both pound cake slices and grill each side for 10 seconds on the 350 F grill. 2. Place a rounded 3 oz. scoop of strawberry ice cream onto one side of a Big Boy plate. 3. Take sliced strawberries and evenly distribute in front of and around the strawberry ice cream, saving one strawberry slice. 4. Place grilled pound cake slices in a v-shape slightly overlapping over the strawberries in front of the ice cream. 5. Drizzle stripes of strawberry topping across the pound cake slices, ice cream scoop and over the strawberry slices. 6. Place a rosebud of whipped cream next to the ice cream scoop. 7. Place one strawberry slice on top of the whipped cream. SERVICE: Serve with a fork and a napkin. 4

5 New Mini STRAWBERRY DREAM -One rounded 2 oz. scoop of Strawberry Ice Cream -1 slice of Pound Cake (approx. ¾ wide) -Butter -2 oz. of sliced Strawberries -1 oz. of Strawberry Topping -1 rosebud of Whipped Cream PROCEDURE: 1. Lightly butter both sides of pound cake slice and grill each side for 10 seconds on the 350 F grill. 2. Place grilled pound cake slice onto a Big Boy plate. 3. Place a rounded 2 oz. scoop of strawberry ice cream onto the grilled pound cake slice. 4. Slice the strawberries and evenly distribute in front of and around the pound cake slice with strawberry ice cream, saving one strawberry slice. 5. Drizzle stripes of strawberry topping across the ice cream scoop and over the strawberry slices. 6. Place a rosebud of whipped cream next to the ice cream scoop. 7. Place one strawberry slice on top of the whipped cream. SERVICE: Serve with a fork and a napkin. 5

6 STRAWBERRY HOT FUDGE ICE CREAM CAKE -One rounded 3 oz. scoop of Strawberry Ice Cream -2 oz. of Hot Fudge -1 portion of Hot Fudge Cake -2 oz. of sliced Strawberries -1 rosebud of Whipped Cream PROCEDURE: 1. Unwrap one prepared fudge cake and break in half along the score. NOTE: Use the wax paper the fudge cake was wrapped in to avoid bare hand contact. 2. Place one half of fudge cake onto a Big Boy plate. 3. Slice the strawberries and evenly distribute over the fudge cake, saving one berry slice. 4. Place a rounded 3 oz. scoop of strawberry ice cream on the strawberries and fudge cake. 5. Lightly fl atten ice cream with back of ice cream scoop. 6. Place top slice of fudge cake on the fl attened ice cream. 7. Ladle ½ oz. of hot fudge on each corner leaving center portion of cake free of fudge so the whipped cream does not slide off the fudge cake. 8. Top with a rosebud of whipped cream. 9. Place one berry slice on top of the whipped cream rosebud. SERVICE: Serve with a fork and a napkin. 6

7 EXISTING DESSERTS: EXISTING BREAKFASTS: STRAWBERRY PIE SLICE Served on a Big Boy plate with a rosebud of whipped cream. STRAWBERRY FESTIVAL STRAWBERRY-TOPPED Belgian Waffle*, French Toast & Hot Cakes* 4 oz. of sliced strawberries, 4 oz. of strawberry topping, rosebud of whipped cream, and strawberry slice on top. * If ordered with Strawberry Cream Cheese, spread 2 oz. of vanilla cream filling over prior to adding sliced strawberries and whipped cream. STRAWBERRY-TOPPED Cheesecake slice Served on a Big Boy plate with 2 oz. of sliced strawberries and 1 oz. of strawberry topping. STRAWBERRY SUPER SUNDAE NOTE: During the Strawberry Festival, top with a strawberry slice, not a cherry. STRAWBERRY SHAKE NOTE: During the Strawberry Festival, top with a strawberry slice*. Serve remainder of shake in mixing cup. One rounded 3 oz. scoop of vanilla ice cream in a frozen shake glass. Add 1 oz. of sliced strawberries. Top with 1 oz. strawberry topping. Add another scoop of ice cream. Add 1 oz. of sliced strawberries. Top with 1 oz. strawberry topping. Add a rosebud of whipped cream and a strawberry slice on top. Three rounded 3 oz. scoops of strawberry ice cream into a frozen mixing cup, add 1 oz. of strawberry topping and 5 oz. of milk. Blend until thick and slightly lumpy. Pour into a frozen shake glass full, add a rosebud of whipped cream and a strawberry slice on top. *During promotion only 7

8 STRAWBERRY & BLEU CHEESE GRILLED CHICKEN SALAD -2 oz. of Spring Mix Lettuce (no Iceberg or Romaine) -5 oz. raw Chicken Breast, thawed -½ teaspoon of Big Boy Seasoning Salt -2 oz. of sliced Strawberries -2 slices of cooked Bacon (chopped) -2 Red Onion Rings (medium size) -2 oz. of Bleu Cheese Crumbles -4 oz. of Raspberry Vinaigrette Dressing KITCHEN PROCEDURE: 1. Cook chicken breast and bacon according to the established procedure. 2. Slice chicken breast into 5 julienne strips lengthwise, chop cooked bacon slices and place onto a plate for the server. SERVICE PROCEDURE: 1. Place Spring Mix lettuce onto a chilled large pasta bowl. 2. Evenly distribute bleu cheese crumbles over the Spring Mix. 3. Place julienne strips of seasoned chicken strips in center of the salad. 4. Arrange the sliced strawberries around the chicken strips and sprinkle chopped bacon over the chicken strips and salad. 5. Place two whole red onion rings overlapping over the chicken strips. SERVE AUTOMATICALLY WITH 4 oz. of Raspberry Vinaigrette dressing in a chilled cole slaw dish underlined with a Big Boy plate and a teaspoon on the rim of the plate. 8

9 STRAWBERRY & BLEU CHEESE GRILLED CHICKEN WRAP -1 oz. of Spring Mix Lettuce (no Iceberg or Romaine) -5 oz. raw Chicken Breast, thawed -½ teaspoon of Big Boy Seasoning Salt -One 10 inch Flour Tortilla -2 oz. of sliced Strawberries -1 slice of cooked Bacon -2 Red Onion Rings (medium size) -2 oz. of Bleu Cheese Crumbles -1 oz. of Raspberry Vinaigrette Dressing -Fresh Fruit Cup KITCHEN PROCEDURE: 1. Cook chicken breast and bacon according to the established procedures. 2. Place tortilla on a plate and warm in the microwave for only 10 to 15 seconds to ensure it will easily roll without cracking. 3. Remove tortilla from microwave and lay fl at. 4. Evenly distribute Spring Mix lettuce across the front of the tortilla, to allow room to roll the wrap properly. 5. Drizzle raspberry vinaigrette in a zig zag motion over the Spring Mix. 6. Evenly distribute bleu cheese crumbles across the Spring Mix and place slice of bacon lengthwise on top. 7. Evenly distribute sliced strawberries and red onion rings over the bacon strip. 8. Remove chicken breast from the grill, cut it into 5 julienne strips and place across the center of the ingredients. 9. Roll burrito style by folding the bottom up, folding over each side of the tortilla and continue to roll tightly into a wrap. 10. Cut the wrapped tortilla in half through the center. 11. Place cut sections overlapped in a black basket lined with Big Boy print wrap along with a Fresh Fruit Cup or guest choice of side. NO GARNISH 9

10 STRAWBERRY & BLEU CHEESE GRILLED CHICKEN WRAP BUILD SEQUENCE: WRAP PROCEDURE: u v u Chicken Breast Strips - seasoned and grilled u Red Onion - 2 rings u Roll the bottom up u Fold one side over u Strawberries sliced - 2 oz. w x u Bacon strip u Bleu Cheese Crumbles - 2 oz. u Raspberry Vinaigrette - 1 oz. drizzled lengthwise and sideways u Spring Mix - 1 oz. u Fold other side over hold in place with both hands y u Bring bottom up and ensure the corners are tucked in z u 10 Flour Tortilla - warm u Fold bottom up and ensure a tight wrap u Cut the wrap in half through the center 10

11 New STRAWBERRIES & CREAM BLOCKBUSTER -French Toast Dip -2 slices of Egg Bread (Texas Toast) -2 oz. of sliced Strawberries -2 oz. of Vanilla Cream Filling -2 oz. of Strawberry Topping -2 large Eggs -2 slices of Bacon and 2 Sausage Links -or- 4 slices of Bacon -or- 4 Sausage Links PROCEDURE: 1. Place bacon slices and/or sausage links on the 350 F grill. 2. CCP - Cook until the internal temperature of the breakfast meat is at least 155 F. Hold the product at this temperature for at least 15 seconds. Check the temperature with a cleaned and sanitized probe thermometer. If the temperature is not 155 F, continue cooking. 3. Stir French toast dip and carefully dip each side of the bread in it, being sure not to submerge. NOTE: Completely dipping bread into the batter will make the fi nal product soggy. 4. Place the dipped bread on the 350 F grill. 5. Cook each side of the bread until golden-brown and crisp. 6. CCP - Cook until the internal temperature of the French toast is at least 145 F. Hold the product at this temperature for at least 15 seconds. Check the temperature with a cleaned and sanitized probe thermometer. If the temperature is not 145 F, continue cooking. 7. Follow egg cooking procedure to guest preference. 8. Remove French toast from grill and cut each piece diagonally corner to corner, being sure not to smash the center. 9. Evenly spread vanilla cream fi lling over the top of each slice. 10. Arrange on a dinner plate with points of the bread overlapping on cut edge of the bread in center of the plate. 11. Arrange sliced strawberries around the French toast and drizzle strawberry topping in a zig zag motion over top. NO GARNISH NOTE: The strawberries and strawberry topping are added by the server. 12. Remove cooked breakfast meat from grill and place on one side of another dinner plate. Placed cooked eggs on other side of the dinner plate. GARNISH APPROPRIATELY 11

12 New STRAWBERRY WAFFLE BLOCKBUSTER -6 oz. of Belgian Waffl e Batter -4 oz. of fresh sliced Strawberries -4 oz. of Strawberry Topping -Rosebud of Whipped Cream -2 large Eggs -2 slices of Bacon and 2 Sausage Links -or- 4 slices of Bacon -or- 4 Sausage Links PROCEDURE: See Recipe Manual Prep Recipes/Portion Control section for waffl e batter procedure. 1. Place bacon slices and/or sausage links on the 350 F grill. 2. CCP - Cook until the internal temperature of the breakfast meat is at least 155 F. Hold the product at this temperature for at least 15 seconds. Check the temperature with a cleaned and sanitized probe thermometer. If the temperature is not 155 F, continue cooking. 3. Place 6 oz. of waffl e batter in the lower lid of the waffl e iron. 4. Spread batter to cover the entire bottom of the waffl e iron. 5. Close the top lid and rotate 180 degrees - Cooking time is approx. 3 minutes. 6. CCP - Cook until the internal temperature of the waffle batter is at least 145 F. Hold the product at this temperature for at least 15 seconds. Check the temperature with a cleaned and sanitized probe thermometer. If the temperature is not 145 F, continue cooking. 7. Follow egg cooking procedure to guest preference. 8. When the waffl e iron timer indicates to open, gently remove waffl e and cut into quarters. 9. Arrange waffl e quarters on a dinner plate with points overlapping in center of a dinner plate. 10. Arrange sliced strawberries around the waffl e quarters and drizzle strawberry topping in a zig zag motion over top. NO GARNISH NOTE: The strawberries, strawberry topping and whipped cream are added by the server. 11. Remove cooked breakfast meat from grill and place on one side of another dinner plate. Placed cooked eggs on other side of the dinner plate. GARNISH APPROPRIATELY 12

13 SOUTHERN BLOCKBUSTER -2 prepared Biscuits -4 oz. of Sausage Gravy -4 oz. of Hash Browns -Pan and Griddle Oil (0.20 oz.) -2 large Eggs -4 slices of Bacon -or- 4 Sausage Links -or- 2 slices of Bacon and 2 Sausage Links PROCEDURE: Refer to Recipe Manual Prep Recipes/ Portion Control section for biscuit prep and sausage gravy procedure. 1. Place bacon slices and/or sausage links on the 350 F grill. 2. CCP - Cook until the internal temperature of the breakfast meat is at least 155 F. Hold the product at this temperature for at least 15 seconds. Check the temperature with a cleaned and sanitized probe thermometer. If the temperature is not 155 F, continue cooking. 3. Follow hash brown cooking procedure. 4. Follow egg cooking procedure to guest preference. 5. Heat two prepared biscuits: For stores without bun steamers: For stores with bun steamers: a. Place biscuits into microwave a. Place biscuits in steamer. and heat for seconds or b. Hold button for approx. 3 seconds. until hot. c. Keep biscuits in steamer approx. 15 seconds. 6. Place cooked hash browns in a row in the center of a dinner plate. 7. Place heated biscuits overlapping on the hash browns. 8. Use a 2 oz. ladle to top each biscuit with 2 oz. of sausage gravy. NO GARNISH 9. Remove cooked breakfast meat from grill and place on one side of another dinner plate. Placed cooked eggs on other side of the dinner plate. GARNISH APPROPRIATELY 13

14 New MEATLOAF PREP PROCEDURE -3 lbs. Fresh Beef (12/ 4 ounce patties) NOTE: Do not use square beef patties -1 package Meatball Mixture -2¼ cups Panko Bread Crumbs -4 Eggs -1 cup fi nely chopped Onion -5 teaspoons Big Boy Seasoning Salt -1 teaspoon Garlic Salt -½ teaspoon Black Pepper MIXTURE PROCEDURE: 1. Combine ingredients in large mixing bowl and mix all ingredients thoroughly. 2. Line a 1/3 x 4 metal insert pan with parchment paper 3. Press mixture fi rmly into pan and cover with aluminum foil 4. Label, time mark and store mixture in walk-in cooler for a minimum of 12 hours. IMPORTANT: The mixture needs to set to allow the meat and ingredients to blend and fi rm. COOKING PROCEDURE: Ensure oven thermostat is properly calibrated. 1. Pre heat oven to 325 F. 2. Place covered (aluminum foil) meatloaf onto a sheet pan and place into the heated oven for 1 hour. 3. Pull sheet pan with meatloaf from oven. 4. Remove aluminum foil and continue cooking for an additional 30 minutes. CCP- Bake until internal temperature of the meatloaf reaches 165 F. 5. Drain excess grease from top of meatloaf after removing from the oven and allow to cool following established food safety guidelines. 6. Cover, label and store refrigerated for at least 24 hours prior to portioning CCP - Hold at a temperature of 41 F or below. PORTIONING PROCEDURE: 1. This is a homemade product so the loaves may vary slightly in width or height; you may need to adjust slice thickness accordingly from time to time. To get an idea of the width of a typical 6.6 oz. slice, use the provided MEATLOAF SLICING GUIDE. As a general rule, the average width per slice should be about 1 inch. Always keep in mind while portioning that measurements are approximate; weight per slice will be key to accurate portioning. 2. Cover, label, date mark and store refrigerated. CCP - Hold at 41 F or below. Shelf Life: 3 days once cooked. Do not freeze. 14

15 New GRILLED MEATLOAF DINNER -1 slice of Meatloaf (6.6 oz. average weight) -12 oz. of Mashed Potatoes (two 6 oz. portions) - 3 oz. of Beef Gravy -Guest also chooses one additional side which may include an item prepared in the kitchen PROCEDURE: 1. Place slice of meatloaf in microwave and heat for approx. 30 seconds. NOTE: Cooking time may vary according to oven age or wattage. 2. Remove slice of meatloaf from microwave and place onto the 350 F grill for approx. 1½ to 2 minutes. Flip and continue cooking for approx. 1½ to 2 additional minutes. 3. CCP - Cook until the internal temperature of the meatloaf is at least 165 F. Hold at this temperature for at least 15 seconds. Check the temperature with a cleaned and sanitized probe thermometer. If the meatloaf is not 165 F, continue cooking. 4. Place heated mashed potatoes onto one side of a dinner plate with a large spoon and indent top for gravy. 5. Place grilled meatloaf slice onto the edge of the mashed potatoes. 6. Ladle 2 oz. of beef gravy over the top of the mashed potatoes and 1 oz. of beef gravy over the meatloaf slice. 7. Depending on which side item guest chooses, place the other side on/in the appropriate plate or dish. GARNISH APPROPRIATELY 15

16 New MEATBALL PREP PROCEDURE -3 lbs. Fresh Beef (12/ 4 ounce patties) NOTE: Do not use square beef patties -1 package Meatball Mixture -2¼ cups Panko Bread Crumbs -4 Eggs -1 cup fi nely chopped Onion -5 teaspoons Big Boy Seasoning Salt -1 teaspoon Garlic Salt -½ teaspoon Black Pepper MIXTURE PROCEDURE: 1. Combine ingredients in large mixing ball and mix all ingredients thoroughly. 2. Cover, label, time mark and store mixture in walk-in cooler for a minimum of 12 hours. IMPORTANT: The mixture needs to set to allow the meat and ingredients to blend and fi rm. BALLING PROCEDURE: NOTE: Do not work into meatballs until the mixture has set for a minimum of 12 hours. 1. Using a #20 scoop, portion 2 ounce mixture per meatball. 2. Gently roll and pack the 2 ounce mixture in a ball with the palm of your hands. 3. Place each meatball on a sheet tray with parchment paper liner separated at least a half inch from each other. COOKING & HOLDING PROCEDURE: Ensure oven thermostat is properly calibrated. 1. Pre-heat oven to 325 F. 2. Place tray(s) of meatballs into the heated oven for approx. 12 to 15 minutes. CCP - Bake until internal temperature of the meatballs reach 165 F. 3. Pull sheet pan(s) from oven and allow to cool. 4. Transfer and consolidate the cooked meatballs into an appropriate size insert pan with a drain tray. 5. Cover, label, date mark pan and store refrigerated. CCP - Hold at a temperature of 41 F or below. Shelf Life: 3 days once cooked. Do not freeze. 16

17 New ENDLESS SPAGHETTI & MEATBALLS INGREDIENTS FOR INITIAL ORDER: -10 oz. of parboiled Noodles -6 oz. of Meat or Marinara Sauce -3 cooked Meatballs -Dry Parsley Flakes -Grecian Roll -Butter -Sprinkle of Garlic Salt -Guest also chooses one additional side which may include an item prepared in the kitchen PROCEDURE for initial order: 1. Slice a Grecian roll lengthwise, lightly butter the insides and grill to a golden-brown on a 350 F grill. Do not mash roll. Sprinkle with garlic salt and place open-faced onto a Big Boy plate. 2. Place 10 oz. of parboiled noodles into a strainer and set into a pot of rapidly boiling water for 1 minute. PORTIONING TIP: Utilize a pasta bowl to quickly determine the correct portion prior to placing into the strainer. 3. Heat 3 meatballs in microwave for approx. 20 to 30 seconds or until hot. NOTE: Microwave cooking time may vary according to age or wattage. 4. CCP - Cook until the internal temperature of the meatballs are at least 165 F. Check the temperature with a cleaned and sanitized probe thermometer. If the meatballs are not 165 F, continue cooking. 5. Lift strainer up from pot of boiling water and shake to allow water to drain from noodles. 6. Evenly separate cooked noodles into a large pasta bowl. 7. Ladle 6 oz. of heated sauce evenly over the noodles. 8. Place 3 heated meatballs in the center on top of the heated sauce and noodles. 9. Depending on which side item guest chooses, place the other side on/in the appropriate plate or dish. GARNISH with dry parsley flakes sprinkled over entire entrée including outer rim of pasta bowl. REFILLS of Endless Spaghetti & Meatballs INGREDIENTS for refills: -5 oz. of parboiled Noodles -2 oz. of Meat or Marinara Sauce -1 cooked Meatball -Dry Parsley Flakes PROCEDURE for refills: 1. Place 5 oz. portion of noodles into a strainer and set into a pot of rapidly boiling water for 1 minute. 2. Lift strainer up from pot of boiling water and shake to allow water to drain. 3. Evenly separate the heated noodles onto a dinner plate. 4. Evenly ladle 2 oz. of heated sauce over the noodles. 5. Following heating procedure above for meatballs, place 1 heated meatball in the center top of the heated sauce and noodles. GARNISH with dry parsley flakes 17