Stocking the Buffet. Buffet Set Up: Always place buffet products according to the current Buffet Setup, shown below. GUEST FLOW. Choice C/D.

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1 At the Stock Position you get to make people s day as they come through the buffet. Treat them with the utmost courtesy and show your enthusiasm to serve them! Here you will get to show off your personality. Keep it fun but professional at the same time. If the guests are smiling, YOU are winning! Your goal is to keep the buffet Full, Stocked and Clean while providing remarkable service! Get ready to have fun at the stock position! Basic Stock Knowledge The Stocker is smack in the middle of all the fun, interacting & servicing the guests. The Stocker is helping host the pizza party. Here we get to know our guests by name & learn their favorite pizza. The buffet is one of the main reasons our guests choose CiCi s. The Stocker keeps the buffet from running out of pizzas by communicating what is needed to the Pizza Cook. The Stocker also stays focused on having the highest quality product available. If a pizza is not appealing, remove it from the buffet! The buffet and surrounding areas must be clean for our guests. This is why we practice full hands in, full hands out and clean as you go. If there is time to lean there is time to clean! The buffet/staging warmers and pasta/soup wells need to be 150 F. Buffet 100% With the understanding that the buffet should be 100% stocked with quality product, the Stocker s objective is to be aware of the products that are moving quickly from the buffet and communicate to the Pizza Cook that more of that product is needed. Buffet Set Up: Always place buffet products according to the current Buffet Setup, shown below. GUEST FLOW LONG BUFFET Cheesy Bread LTO A B Veg Option P Fc Deep Dish Cheese Option C/D CINN APPLE BAV FB 1/7 P a g e

2 SHORT BUFFET Cheesy Bread LTO A/B P Fc Deep Dish Cheese Option C/D CINN APPLE BAV FB Slotted Buffet The buffet is labeled to help guests identify where each product will be placed. The slotted buffet is designed to provide guests with the most commonly requested pizzas at all the times Demonstrated above are the Long and Short buffet configurations. You will see that all but 2 to 3 slots are mandatory. The non-fixed slots are known pizzas. Mandatory Items Garlic Cheesy Bread National Special (LTO) Classic Pepperoni Pizza Flatbread Pizza (PS or Garlic Veg ) Vegetarian Option (non-meat/long buffet) Deep Dish Pizza (Choose from Pizza options listed below) Cheese Option (Classic Cheese, Mac & Cheese, Spinach Alfredo, Alfredo) Desserts (Cinnamon Rolls, Apple/Bavarian, Fudge Brownies) The slots are where you will be able to select local favorite pizzas to add to the fixed buffet offerings but only from the approved choice pizza selections. Pizza Alfredo Spinach Alfredo Pepperoni & Jalapeno Zesty Ham & Cheddar Zesty Veggie Sausage Buffalo Chicken Mac & Cheese Zesty Pepperoni BBQ Pork Classic Chicken Pepperoni & Beef Ham & Pineapple Veggie Beef Pepperoni & Sausage Meat Eater Super Supreme CHOICE PIZZA SLOTS 1. The buffet slots listed as A/B & C/D are where you will have the flexibility to add to the buffet options 2. For the Long buffet A & B are stagnant 3. For the Short buffet A/B should be rotated Example: A/B can alternate the following way (A) as Beef & (B) as Pepperoni Jalapeno 4. C/D should be rotated. Example: C/D can be alternated as (C) Alfredo & (D) as Spinach 5. Once you have selected the pizzas, label the slots accordingly with the buffet labels 6. You will need to continue with the selected choice pizzas until the next shift to create a consistent buffet and avoid confusing the guests as to what to expect 2/7 P a g e

3 KEEPING THE BUFFET STOCKED Our goal is to provide a full, hot and fresh buffet at all times. This is the Stocker s responsibility. Although, the manager will assist with production calls, the manager will be focused on driving all aspects of the business and cannot be locked down in just one area. With the Stockers calling the buffet the manager is free to: Interact with guests Drive cleanliness Impact profitability And much more The Stocker must stay focused on the buffet and guest flow at all times to prevent outages. If any of the buffet offerings run out, it is acceptable to leave the slot empty until the next pizza of the same kind comes out. However, this should not ever be a common practice. Calling for products to be placed in the oven is one of the most important parts of keeping the buffet full. There should be constant communication between the Stocker and the Pizza Cook to ensure that the right amount of product is available on the buffet at all times. Peak Volume o Keep one of each round pizza on the staging warmer o Pay attention to your fastest moving pizzas. You may need to keep one on the staging warmer and place another in the oven when the pizza on the buffet is at a half Off Peak Volume o Do not keep pizzas on the staging warmer during this time period unless there is a need o When the pizza on the buffet gets below a half, load a pizza of the same kind into the oven STOCKING THE BUFFET When a fresh pizza exits the oven it should be placed on the buffet immediately Take the existing pizza that is on the buffet and move it to the staging warmer Once slices of the new pizza have been taken, you should consolidate the slices from the staging warmer to the pizza on the buffet as long as they are of acceptable quality To avoid outages on the buffet, pizzas with 5 slices indicates that a new pizza of its kind should be loaded into the oven Pay close attention to the labels on the buffet to ensure proper placement of each product STOCKER RESPONSIBILITIES Keep the buffet full, fresh, fronted, and clean Communicate needed products to the cook before they run out Interact with guests and provide assistance o The stocker should not solicit special requests 3/7 P a g e

4 CONSOLIDATING PIZZAS Buffet Pizzas cannot be consolidated with different types of pizzas o Example: A pepperoni pizza and sausage pizza cannot be consolidated. However, you may consolidate red sauce pepperoni with another red sauce pepperoni o You may need to combine slices of various slices of pizzas on a single pan and place onto the staging warmers, maximizing limited space o Never stack products on top of each other o Brownies can be consolidated when 1/2 empty, do not stack o Cinnamon Rolls can be consolidated, when the pan has 4 cinnamon rolls or less SHELF LIFE & SIGNS OF POOR QUALITY Every product on the buffet has a shelf life that must be followed to ensure great quality. Once the product has met its shelf life you must discard it immediately! There are also signs that could mean a product has reached its shelf life prior to its specified time limit. If you see these signs, regardless of how long it has been on the buffet, discard the low quality slices! When determining the quality of products on the buffet, look at the buffet slice by slice, not pizza by pizza. Looking at the buffet by the pizza makes you miss the details, the little things that matter to the guests. Looking at the buffet slice by slice allows you to see the details of the pizza. If only one slice on a pan is bad, only throw out that slice, not the whole pizza! Garlic Cheesy Bread, Round Pizzas, Deep Dish, Flatbread: (Shelf Life 30 minutes) o Look for dried up cheese and sauce, darkening of sauce, curled tips and dried out toppings Cavatappi Pasta: (Shelf Life 30 minutes) o Broken up pasta Cavatappi Chicken Soup: (Shelf Life 5 hours) o Broken up pasta Apples/Bavarian Dessert, Cinnamon Rolls: (Shelf Life 1 hour) o Apple/Bavarian: look for curled tips o Cinnamon: Look for dried icing and hardened rolls Fudge Brownies: (Shelf Life 5 hours) o Look for hardening of product and poor presentation Things to Remember As a product on the Buffet gets near shelf life, walk it though the dining room and offer to guests. This will help avoid any un necessary waste. Buffet utensils should be changed out a minimum of every 4 hours or as they become dirty. Deep Dish and Flatbread pizzas should never be placed on the backup warmer. Pizzas Spatulas and Tongs should be replaced at least every 4 hours. 4/7 P a g e

5 Personal Pizza Requests This section outlines the necessary details to execute the Personal Pizza Request (PPR) process. PPRs will only be made for pizzas that are not offered on the buffet o The objective is to entice the guest to dine from our delicious buffet and reduce the number of personal requests. Do not practice the soliciting of PPRs but if a guest requests one we will gladly make one. o For example, if a guest orders a pepperoni pizza, direct the guest to the slot on the buffet where it will always be placed. If the slot is empty at the time, let the guest know that it will be out of the oven very soon and it will be in that spot o Although we do not quote a specific time to guest, the goal internally is to have PPRs delivered within 10 minutes. Personal Pizza Requests are just that personal o The guest will always receive the entire personal pizza; 6 slices o Flatbread PPRs will be made by using half of a Flatbread crust; 6 slices o Deep dish PPRs will be made using an entire medium deep dish (or half of a large); 8 slices If a guest desires an entire 14 pizza o While holding up the 11 pan, politely inform the guest that a personal size pizza will be delivered o If the guest seems uncertain about the size of the pizza, let the guest know that you will be happy to make additional personal pizzas, if they crave more At any point, if a guest seems concerned about the process, ask the manager for assistance. Also, keep this in mind when delivering the personal pizza request to the tables PPR Ticket Personal Pizza Request tickets must be filled out every time to ensure accuracy! The following information should be included on each PPR ticket: o Guest Name o Number next to correct color given o Time taken o Your Initials o Pizza Request o Crust type: R for round / F for Flatbread / D for Deep Dish 5/7 P a g e

6 Role play as many scenarios as you can so that Team Members can learn how to properly respond to questions that might arise and become more comfortable dealing with the transition. Scripting example A : Team Member Hi, my name is Michael! Let me know if I can help with anything Guest Do you have Pepperoni pizza available? Team Member It is normally found in this slot here. However, it appears it is still cooking in the oven. It should be out very soon and it will be placed in this spot here. Guest Are you still doing special requests? Team members Yes, however, we offer personal pizzas for items that are not offered on our buffet Guest Okay thanks Scripting example B : Team Member Hi, my name is Michael! Let me know if I can help with anything Guest Yes can I have a Pepperoni, Beef and Jalapeno pizza? Team Member Sure, I will be happy to get a personal pizza started for you. (Hold up 11 in pan to give the guest an idea of the size) Guest Can I get 2 of those? Team members You bet! Here s what we ll do We ll make one personal pizza, then just let me know when you want us to start the next one and we ll get on it. That way it is fresh and hot for you. Guest Okay, that sounds good! When you deliver the PPR to the guest make sure to: Use their name and give yours o If the guest seems unhappy with the size, let the guest know that you will be happy to have another one made if they desire Retrieve PPR Marker Always come back with full hands; trash, plates, cups, etc. Wash hands before handling food or serving tools 6/7 P a g e

7 Buffet Cleanliness Before replacing a pizza on the buffet, always wipe underneath the pan. Clean sneeze guards with a clean towel and window cleaner. Do not spray chemicals over food! Keep pasta/soup bar free of visible dried food debris. These areas should be cleaned a minimum of every 5 minutes. Make sure your towels are clean and kept off of the buffet counter. Practice Full hands in, Full hands out at all times. Every time you take dishes to the BOH, always bring up clean items, i.e. plates, trays, cups or utensils. Keep floors clean. The floors behind and in front of the buffet should be swept throughout the shift as needed to maintain a clean area. Salad Bar Salad bar items should be filled to the fill line to maintain temperature and prevent cross contamination. Anything less than ½ full is considered empty. Rinse Carrots and Radishes in cold water before serving. This helps to keep them crisp. You should fill and flip the salad bar items twice a day as indicated on the OMC checklist. Wipe the salad bar clean every 5 minutes. Pasta/Soup Bar Cavatappi Pasta should be held in 1/8 of water. Stir Soup, Sauces and Pasta every 5 minutes to prevent drying out and a poor presentation. Back up pasta sauce must reach 165 degrees before serving and then held at 150 degrees. Stir pasta, sauces and soups every 15 minutes. Bain Marie pans tend to get dirty with burned edges, build up dried layers of product. This creates an unappetizing presentation that can easily be addressed by changing out the current Bain Marie pan at the bar into a clean new pan. This should be done at least every 2 hours or as needed. 7/7 P a g e