IMPLEMENTATION GUIDE. May 25, Carl Karcher Enterprises, Inc. All rights reserved.

Transcription

1 IMPLEMENTATION GUIDE May 25, Carl Karcher Enterprises, Inc. All rights reserved.

2 IMPORTANT INFORMATION What s New? Beginning Wednesday, May 25, 2011, Carl s Jr. will re-introduce the popular Green Burrito Taco Salad! The Green Burrito Taco Salad features ground beef, refried beans, shredded lettuce, shredded jack & cheddar cheeses, hot sauce, fresh salsa and sour cream, all in a crunchy flour tortilla bowl. Taco Salad will be available after 10:30 a.m. (Green Burrito restaurants, follow your regular hours) Participating Restaurants All Carl s Jr. company restaurants able to participate, and all participating franchise restaurants will sell the Green Burrito Taco Salad. Pricing Info Green Burrito Taco Salad $4.19* *Franchise restaurants check with your franchisee for pricing. For Company restaurants, there will be a $0.60 upcharge for Guests who would like to substitute for GB chicken. For Franchise restaurants, please check with your franchisee. Start Date Begin selling the new Green Burrito Taco Salad on Wednesday, May 25, POP Posting IMPORTANT NOTE: POP Posting instructions are not included in this Implementation Guide, but will be included in all POP kits. Please open your POP kit upon receipt to ensure all elements are included. Franchisees, RVPs and DMs will receive an advance copy of the posting instructions via . If you have any questions regarding the instructions, or the elements, please contact Ashley Trinidad at POP kits will be shipped starting Tuesday, May 17 and will arrive no later than Friday, May 20. Allow approximately one hour to post your POP on the morning of May 25, before opening. Implementation Steps The information in this handbook will help you to implement the Green Burrito Taco Salad successfully in your restaurant. Read the information carefully and review it with your crew. 1

3 PRODUCT BUILD 2

4 Product Force-Shipment PRODUCT INFORMATION Your restaurant will receive the following products by May 8, Product Item # Quantity Product Yield Storage Shelf Life Refried Beans (6 pouches per case) Ground Beef (10 pouches per case) cases 105 portions / case Freezer 360 days total, 120 days RG, or use by date case 126 portions / case Freezer 180 days total, 60 days RG, or use by date Hot Sauce (4 gallons per case) case 512 portions / case Under Refrigeration 90 days total, 30 days RG, or use by date Sour Cream (12 containers per case) case 260 portions / case Under Refrigeration 31 days total, 21 days RG, or use by date 3 oz. Metal Spoon piece N/A N/A N/A Taco Salad Box case 200 boxes / case N/A N/A Black Platter Oval (Small) (ONT / MAN / FW); (Denver) 1 case 500 platters / case N/A N/A The items must be Activated in the Inventory Management System (IMS) in order for these items to be available for ordering in the Order Entry Application. The quantity of cases received for Food products that are force shipped also need to be entered into the IMS. Enter the product and the number of cases received into the IMS as a purchase adjustment ; enter force shipment in the comments field. Steps for entering products can be found in the Restaurant Technology Manual: Section 1404, Page 3-5. Force-shipped products will not automatically download to the IMS even though they appear on the DC order invoice. If your restaurant has not promoted the Taco Salad, then the following smallwares are needed to prepare the Green Burrito Taco Salad. If you did not save the following smallwares from the last promotion, then you will need to order. Items will be available for ordering beginning May 2. Product Description Item Number Quantity Required Taco Salad Mold oz. Perforated GB Spoon Pan Micro 1/3 6 Amber Lid Micro 1/3 Amber /3 x 2.5 Amber Pan /3 Drain Tomato Pan Squeeze Bottle Tong 16 Metal GB x 26 x 6 Food Box #60 Scoop

5 PRODUCT INFORMATION Estimated Average Daily Quantities (ADQs) Food Cost Information Ontario DC (P3) Product Sell Price Food Cost % Food Cost Food & Paper Cost % Food & Paper Cost Penny Profit Green Burrito Taco Salad $4.19 $ % $ % $

6 NUTRITIONAL INFORMATION IGreen Burrito Taco Salad - Beef* (Revised 02/17/11) *Contains 0g Artificial Trans Fat INGREDIENTS: Tortilla, Flour 10, Fried - Carl s Jr. Allergens: Wheat and wheat gluten Enriched Bleached Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Vegetable Shortening (Interesterified Soybean Oil, Hydrogenated Soybean Oil and/or Palm Oil), Contains 2% or less of each of the following: Salt, Leavening (Baking Soda, Sodium Aluminum Sulfate, Corn Starch, Monocalcium Phosphate, and/or Sodium Acid Pyrophosphate, Calcium Sulfate), Dough Conditioners (Fumaric Acid, Sodium Metabisulfite), Calcium Propionate, Sorbic Acid and/or Citric Acid (to preserve freshness). FRIED IN: Vegetable Oil (Soybean Oil, Hydrogenated Soybean Oil, TBHQ, Citric Acid, Dimethylpolysiloxane). Beans, Refried Water, Pinto Beans, Corn Oil, contains 2% or less of: Salt, Modified Food Starch, Spices, Chili Powder (Chile Pepper, Salt, Spices, Garlic Powder), Disodium Inosinate and Disodium Guanylate. Lettuce, Iceberg Beef Taco Filling, Ground Green Burrito Beef, Water, Onion, Seasoning (Paprika, Salt, Dehydrated Onion, Sodium Phosphate, Dehydrated Bell Pepper, Dehydrated Garlic, Caramel Color, with no more than 2% Silicon Dioxide as an anticaking agent), Isolated Oat Product, Oats. Cheese, Cheddar/Jack Shredded Allergens: Milk and milk products Monterey Jack Cheese (Cultured Pasteurized Milk, Salt, and Enzymes), Mild Cheddar Cheese [Cultured Pasteurized Milk, Salt, Enzymes, and Annatto (Color), Powdered Cellulose (added to prevent caking)]. Sauce, Hot (Bulk) Green Burrito Crushed Tomatoes (Tomatoes, Salt, Citric Acid), Water, White Vinegar, Crushed Red Peppers, Salt, Fresh Garlic (Garlic, Water), Garlic Seasoning [Salt, Dehydrated Onion and Garlic, Sugar, Spices and Spice Extractives (including Paprika and Turmeric), Autolyzed Yeast, with no more than 2% Silicon Dioxide as anti-caking agent], Shortening (Partially Hydrogenated Soybean and Cottonseed Oils), Sodium Benzoate, Potassium Sorbate. Salsa, Fresh - Green Burrito Tomatoes, Onions, Jalapeno Peppers, Cilantro, Salt. Sour Cream, Lite Allergens: Milk and milk products Cultured Pasteurized Milk, Cream, Nonfat Milk, Modified Food Starch, Sodium Phosphate, Sodium Citrate, Guar Gum, Carrageenan, Locust Bean Gum, Kosher Gelatin, Vitamin A Palmitate. 5

7 Sour Cream STORAGE Store sour cream container under refrigeration at all times. SHELF LIFE Unopened container, held under refrigeration: 31 days total, 21 days restaurant guaranteed, or use by date Opened container, held under refrigeration: 72 hours, or use by date PREPARATION 1. Open sour cream container. 2. Using a clean, sanitized spoon, scoop entire amount of sour cream into a clean, sanitized stainless steel covered 1/6 pan. 3. Place a clean, sanitized #60 scoop in the pan and cover with a slotted lid. Discard any product that exceeds 41 F or product that has exceeded its shelf life or discard time. 4. Label pan with 72 hour discard time, not to exceed use by date. 5. Place covered pan at the refrigerated Side Station Cold Line. 6

8 Fresh Salsa Remember to use the 32 oz. measuring cup for half and full batch portion amounts of diced tomatoes, diced onions, prediced jalapenos, and cilantro. Remember to use 1 10 clear plastic spoon for portioning salt. Restaurants are expected to have smallwares to prepare and store fresh salsa currently used for existing products. INGREDIENTS FULL BATCH Amounts Diced Tomatoes..128 oz. Diced Onions.64 oz. Pre-Diced Jalapenos.24 oz. Cilantro 12 oz. Salt.1.50oz. INGREDIENTS HALF BATCH Amounts Diced Tomatoes 64 oz. Diced Onions.32 oz. Pre-Diced Jalapenos...12 oz. Cilantro.. 6 oz. Salt 0.75 oz. Continue to follow current procedures for preparing fresh salsa in your restaurant. The below CP Chart Fresh Salsa & Guacamole is a great support item available for order in the DCs. SHELF LIFE Fresh Salsa has a 48 hour shelf life under refrigeration. LEFTOVER Fresh salsa on the side station cold line still within hold time can be held over night in the walk-in for use the next day. Transfer product into a clean, sanitized covered container and label with the remaining hold time. Use the product first the next day. Fresh Salsa that has been on the line cannot be returned to the original food box. MBM Item #69994 Cost $0.75 (plus markup) 7

9 Hot Sauce SQUEEZE BOTTLE PREPARATION 1. Fill a clean, sanitized squeeze bottle with Hot Sauce. 2. Cut nozzle tip on bottle, to the first line as shown in picture. CUT STORAGE Store hot sauce gallon containers under refrigeration at all times. SHELF LIFE Unopened container, held under refrigeration: 90 days total, 30 days restaurant guaranteed, or use by date Opened container, held under refrigeration: 7 days In squeeze bottle, held on cold line: 48 hours 3. Label squeeze bottle with a 48 hour discard time or use an approved timing system. PREPARATION 1. Remove hot sauce from the walk-in refrigerator, and shake container before opening. 2. Carefully fill a clean, sanitized squeeze bottle no more than half full with hot sauce. 3. Cut nozzle to the first line of the squeeze bottle cap/tip to avoid clogging with seeds. 4. Label squeeze bottle with a 48 hour discard time and place squeeze bottle into a clean, sanitized stainless steel 1/6 pan on the cold line. Hot sauce squeeze bottles do not require an ice bath. Use labels to record the hold time of any back up squeeze bottles of hot sauce; keep under refrigeration. Hot sauce placed on the cold line may NOT be returned to the original container, or held past the 48 hour hold time. 5. Label opened container of hot sauce with 7 day discard date. 6. Replace the lid on the opened container of hot sauce and store under refrigeration. 8

10 Ground Beef STORAGE Store ground beef in the freezer until needed for thawing. SHELF LIFE Frozen, Unopened bag, held in freezer: 180 days total, 60 days restaurant guaranteed, or use by date Thawed, Unopened bag, held under refrigeration: 10 days Opened bag, held under refrigeration: 48 hours Heated, held on hot line: 4 hours THAWING 1. Remove needed number of 3 lb. bags from freezer. Place pouches on a clean, sanitized tray on the thaw rack shelves in the refrigerator, 2 bags per tray to allow for proper air circulation. Thaw ground beef above any raw products. 2. Label with 10 day discard date. Thaw time is approximately 24 hours under refrigeration. Discard date is 10 days total, including 24 hour thaw time. Never thaw ground beef at room temperature. Temperatures higher than 41 o F but lower than 140 o F cause bacteria to grow at a rapid pace. Green Burrito restaurants may use their rethermalizer to heat product. MICROWAVE HEATING 1. Open the pouch and divide the contents between two clean, sanitized 1/3 size amber pans. 2. Place a lid on one pan and label it with a 48 hour discard time, then place it under refrigeration for future use. 3. Place an amber lid on the other pan, and heat in the microwave for 3 minutes. 9

11 Ground Beef (cont d) MICROWAVE HEATING (cont.) 4. When the microwave timer sounds, remove pan from the microwave The 3 oz. GB metal spoon can be held in the ground beef or separately in a hot water bath. Lift lid away from you, to avoid escaping steam burning you. 5. Stir the ground beef and take the temperature: If greater than 165 o F: 1. Label with a 4 hour discard time or use a timer to monitor. 2. Cover with lid and place it on the hot line (side steamer). If less than 165 o F: 1. Continue to heat until ground beef reaches the 165 F minimum temperature, at 1:30 minute intervals. The Sharp microwave has less wattage than the GB Panasonic microwave. It may take more time to heat the ground beef to 165 F when using the Sharp. Do not place unheated ground beef directly into the steam table (hot line). Ground beef must be preheated in the microwave to a safe temperature above 165 F before placing on the hot line. See chart below for placement of ground beef on the hot line (side steamer): Ground beef placed onto the hot line at temperatures below 165 F will not maintain a safe temperature. 1/3 Beans 1/3 Ground Beef 1/6 1/6 HOT LINE HOLDING 1. Complete the Green Burrito section of the Daily Temperature Tracking Form for the ground beef. Maximum hold time for ground beef on the hot line is 4 hours, at a minimum of 140 F. Stir ground beef every 15 minutes to prevent it from drying and crusting. If product on the hot line drops below 140 F, the product must be discarded. 10

12 Ground Beef (cont d) LEFTOVER PROCEDURE At the end of the day, any ground beef on the hot line with more than 1/2 hour left before its discard time should be held over for use the next day. 1. Place left over ground beef in a clean, sanitized 2 ½ deep, 1/3 size amber pan. Do not fill pan more than 2 inches deep. Example: Ground beef can be held for 4 hours and has been on the line for 2 hours. The remaining hold time would be 2 hours (4 hours 2 hours = 2 hours). Ensure the proper cooling and reheating procedures of ground beef are being followed for food safety. Leftover ground beef MUST be chilled to an internal temperature of 70 F within 2 hours and then reach 41 F or below in 4 more hours. 2. Label pan with the remaining discard time (see example at left). 3. Cover with lid or plastic wrap, and IMMEDIATELY place it into the freezer for 30 minutes. 4. Then place in the walk-in refrigerator for storage overnight. DO NOT FREEZE! 5. The following day, re-heat the ground beef in the microwave. Heat for 3 minutes, stir and continue heating in 1:30 minute intervals until the temperature reaches a minimum of 165 F. Any ground beef that has been held over from the previous day MUST be used FIRST the following day. 11

13 Shredded Lettuce STORAGE Store lettuce under refrigeration until needed for preparation. SHELF LIFE Whole, held under refrigeration: 5 days restaurant guaranteed Shredded, in clean, sanitized large food pan, held under refrigeration: 24 hours Always use clean, sanitized, gloved hands whenever handling the cored, rinsed lettuce. PREPARATION / CLEANING 1. Clean and sanitize prep sinks and sink counter areas. Wash and sanitize hands. 2. Remove the needed number of lettuce heads from case. 3. Remove the first layer and any soiled or badly damaged leaves. To prevent possible contamination, do not hold lettuce above prep sink area when removing and discarding leaves. 4. Holding head of lettuce in hand with core end down, hit core on counter. Do not use knife to remove cores. 5. Rinse lettuce under cold running water. Allow soil and debris to flush down the drain. 6. Fill clean, sanitized sink or tub ½ full of cold water. Add one scoop of ice. The addition of ice at this stage helps maintain shelf life. 7. Wash and sanitize hands. 8. Soak lettuce heads for 5 minutes in cold water to remove dirt. Push heads into water, so ¾ of head is under water. Lettuce head should not be floating on top of water. 9. Wash and sanitize hands. 10. Wearing clean disposable plastic gloves, drain by lifting heads above sink or tub. Shake to remove excess water. 11. Drain cored-side down on clean, sanitized tray for 15 minutes. 12

14 Shredded Lettuce (cont d) SHREDDING (Using Produce Slicer) 1. Wearing a clean safety glove, set the adjustable slicing blade on the produce slicer to 1/16 size (first line on adjusting screw) by turning the adjusting screw. When you are finished shredding lettuce, return the adjustable slicing blade to line #3 for onions. Do not temper shredded lettuce. Shredded lettuce should be green and fresh in appearance. Whole heads of lettuce must be used for shredding. Never use cores only. 2. Hold clean slicer blade by the hub and place onto the slicer. Turn lock pin to the right to lock slicer blade into the unit. Remove safety glove. 3. Place a clean, sanitized 1/3 size pan or container below the cutting blades to catch the shredded lettuce. 4. Wash and sanitize hands, then immediately put on clean, disposable gloves. 5. Cut the lettuce heads into quarters with a clean, sanitized knife on a clean, sanitized cutting board. 6. Place one lettuce quarter uncut side up into the chamber. Close the chamber. 7. Using the pusher handle knob, gently press push plate and lettuce against rotary slicer blade and turn crank handle clockwise to shred lettuce into the clean, sanitized pan or tub. 8. Continue until all needed lettuce quarters have been shredded. 9. Using disposable plastic gloves, mix shredded lettuce to blend outer and inner lettuce thoroughly. 10. Transfer shredded lettuce to a clean, sanitized large food box. Always discard unused shredded lettuce after 24 hours under refrigeration. 11. Cover and label for a 24-hour hold time and store under refrigeration until needed. HOLDING The shredded lettuce used for the Taco Salad is held under refrigeration. Discard lettuce on the cold line station at the end of the day. 1. Place a drain pan insert into a clean, sanitized 6 deep, 1/3 size pan and fill with shredded lettuce. Shredded lettuce should be properly drained, not wet or stored in water. Shredded lettuce should be green and crisp. Not yellow or turning brown. 13

15 Refried Beans STORAGE Store beans in freezer until needed for thawing. SHELF LIFE Frozen, unopened bag, held in freezer: 360 days total, 120 days restaurant guaranteed, or use by date Thawed, unopened bag, held under refrigeration: 10 days Opened bag or held in 1/3 amber pan, held under refrigeration: 48 hours Heated, held on hot line: 12 hours THAWING 1. Remove needed number of 5 lb. bags from freezer. Place pouches on a clean, sanitized tray on the thaw rack shelves in the refrigerator, above any raw products. Place only two pouches per tray to allow for proper air circulation. 2. Label with 10 day and discard date. Thaw time is approximately 36 hours under refrigeration. Discard date is 10 days, including the 36 hour thaw time. Never thaw beans at room temperature. Temperatures higher than 41 o F but lower than 140 o F cause bacteria to grow at a rapid pace. MICROWAVE HEATING Green Burrito restaurants may use their rethermalizer to heat product. 1. Open the pouch and divide the contents between two clean, sanitized 1/3 size amber pans. 2. Place a lid on one pan and label it with a 48 hour discard time, then place it under refrigeration for future use. 3. Place an amber lid on the other pan, and heat in the microwave and heat for 3 minutes. 4. When the microwave timer sounds, remove the pan from the microwave. Lift lid away from you, to prevent being burned by the escaping steam. 14

16 Refried Beans (cont d) MICROWAVE HEATING 5. Stir the beans and take the temperature: If temperature is greater than 165 o F: 1. Label with a 12 hour discard time or use a timer to monitor. 2. Cover with lid and place it on the hot line (side steamer). If temperature is less than 165 o F: 1. Continue to heat until temperature reaches the 165 F minimum temperature, at 1:30 minute intervals. The Sharp microwave has less wattage than the GB Panasonic microwave. It may take more time to heat the ground beef to 165 F when using the Sharp. See chart below for placement of beans on the Hot Line (side steamer): Do not place unheated beans directly on the hot line. Beans must be preheated in the microwave to a safe temperature above 165 F before placing on the hot line. Beans placed on the hot line at temperatures below 165 F, will not maintain a safe temperature. 1/3 Beans 1/3 Ground Beef 1/6 HOT LINE HOLDING 1. Complete the Green Burrito section of the Daily Temperature Tracking Form for beans. Maximum hold time for beans held on the hot line is 12 hours. Stir beans every 15 minutes to prevent them from drying and crusting. If product on the hot line drops below 140 o F the product must be discarded. 1/6 It may be necessary to add hot water from the coffee brewer (1 oz. at a time for every 2 of product) to bring the beans back to their original consistency. 15

17 Refried Beans (cont d) LEFTOVER PROCEDURE: At the end of the day, any beans on the hot line that are still within their hold time, should be held over for use the next day. 1. Place left over beans in a clean, sanitized 2 ½ deep 1/3 size plastic amber pan. Example: Heated beans can be held for 12 hours and have been on the line for 9 hours. The remaining hold time would be 3 hours (12 hours 9 hours = 3 hours). Ensure the proper cooling and reheating procedures of ground beef are being followed for food safety. Leftover refried beans MUST be chilled to an internal temperature of 70 F within 2 hours and then reach 41 F or below in 4 more hours. Do not fill pan more than 2 inches deep. 2. Cover amber pan with lid and label with remaining discard time (see example at left). 3. Immediately place labeled product in the freezer to quickly bring down the temperature to 41 F minimum, and hold in freezer overnight. 4. The following day, transfer the beans to the walk-in refrigerator. 5. Prior to heating, hot water (180 F F), must be added to bring the beans back to the original consistency (1 oz. of water for every inch, in depth, of beans). 6. Use the microwave to re-heat the beans. Heat for 3 minutes, stir and continue the process in 1:30 minute intervals until the temperature is 165 F minimum. 7. Any beans that were held over MUST be used FIRST the following day. Never mix leftover beans with newly prepared beans. 16

18 Microwave Buttons Chart for Ground Beef & Refried Beans Program the microwave buttons per the guideline below. Use your existing Microwave Buttons Chart (shown below MBM Item #71875) to label each button with the new products. One Side of Chart Other Side of Chart Panasonic Microwave Button #7 = 1:30 minutes Extra Heat Button #8 = 3:00 minutes Ground Beef and Refried Beans Sharp Microwave Button #1 = 1:30 minutes Extra Heat Button #2 = 3:00 minutes Ground Beef and Refried Beans 17

19 Taco Salad Bowls STORAGE Store 10 flour tortillas under refrigeration until needed for use. SHELF LIFE Unopened bag, held under refrigeration: 40 days restaurant guaranteed or use by date Unopened bag, held at room temperature: 5 days Opened bag, held at room temperature: 5 days in an NSF approved container PREPARATION 1. Remove the required amount of 10 flour tortilla bags from refrigeration. 2. Label each tortilla bag with 5 day discard date or use by date (includes 24 hour temper time). 3. Temper unopened tortilla bags on the bread racks at room temperature for at least 24 hours before use. If tortillas are not tempered 24 hours before frying, they will bubble and absorb extra shortening when cooked. 4. As needed, use a NSF approved bag opener, to cut open the seam end of a tortilla bag. 5. Place opened tortilla bag in a sealable NSF approved food container and store at room temperature. Tortillas must be kept covered at all times to prevent them from drying out. 18

20 Taco Salad Bowls (cont d) You will be using the Fryer Timer Button Labels. If you need these, they are available for order through the DCs. Frymaster Fryer Timer Button Label (MBM Item #69959) Cost $5.00 (plus markup) COOKING 1. Place tempered (room temperature) 10 flour tortilla into fryer #1. 2. Align the taco salad mold in the center of tortilla and press to completely immerse tortilla into the shortening. 3. Press timer and cook for 45 seconds. 4. When timer beeps, remove taco salad bowl with tongs and place in fry basket to drain off excess shortening for at least 1 minute. Use tongs to remove taco salad bowls from the fryer to avoid burning your hands. 5. Using tongs, remove finished taco salad bowl and place upside down on tray lined with menu tissue to continue draining. HOLDING 1. Place cooked Taco Salad bowls in a white food storage box and cover. DO NOT stack more than 3 high (upside down). 2. Label with 12 hour discard time. Maximum hold time for cooked taco salad bowls is 12 hours in the white food storage box. Pitco Fryer Timer Button Label (MBM Item #69958) Cost $5.00 (plus markup) Discard unused taco salad bowls after 12 hour hold time. 19

21 Frymaster Reprogramming Instructions FRYMASTER FRYER TIMER BUTTON DESCRIPTIONS: 1 Left Lighted Display: Left light display of various functions and operations 2 Left On/Off Switch: Controls power supply for left side of dual computer 3 Storage Switch: Locks program in computer 4 Right On/Off Switch: Controls power supply for left side of dual computer 5 Right Lighted Display: Right light display of various functions and operations 6 Product and Coding Switches: Enter code for access to computer and programming functions 7 Programming Switch: Used when reprogramming the computer memory PROGRAMMING INSTRUCTIONS 1. Turn the fryer off and then on again. 2. Press the button. 3. Press the numbers The left display says SP-R and the right says 350 F (if not set at 350 F, press the numbers ) 5. Press the button. 6. The left display says SELP. 7. Press the product button you wish to program. 8. The left display says SENS and the right says 5 (if not, press the number 5 now). 9. Press the button. 10. The left display says COOC. 11. Enter the cook time of 3:30 minutes by pressing Press the button. 13. The left display says SH. 14. Enter the 10 second shake time by pressing Press the button. 16. The left display says HD. 17. Enter the 30 minute hold time by pressing Press the button. 19. Press button #3 (Storage Switch) to set. 20

22 PITCO Reprogramming Instructions PITCO FRYER TIMER 21

23 Green Burrito Taco Salad Assembly Steps Follow these steps to properly assemble a Green Burrito Taco Salad: 1. Place 10 flour tortilla bowl on small platter or in box lined with menu tissue. 2. Using 3 oz. GB metal spoon, portion one spoonful of refried beans into bottom of tortilla bowl. 3. Fill taco salad bowl with shredded lettuce. 4. Using 3 oz. GB perforated spoon, portion one spoonful of ground beef over lettuce. 5. Sprinkle one 10 clear plastic spoon of shredded cheese evenly over ground beef. 6. Squeeze 5 lines of hot sauce over cheese in a zig zag line motion over entire salad. 7. Using 1 oz. perforated spoon, portion one spoonful of fresh salsa (drained) over hot sauce. 8. Using #60 scoop, portion one scoop of sour cream over fresh salsa. 9. Make every Green Burrito Taco Salad to order. 22

24 Green Burrito Taco Salad INGREDIENTS 10 Flour Tortilla... 1 Refried Beans oz. Shredded Lettuce... 6 oz. Ground Beef oz. Shredded Cheese... 1 oz. Hot Sauce... 1 oz. Fresh Salsa (drained)... 1 oz. Sour Cream oz. ASSEMBLY 1. Place 10 flour tortilla bowl on small platter or in box lined with menu tissue. 2. Portion one 3 oz. metal GB spoon of refried beans into bottom of tortilla bowl. 3. Fill tortilla bowl to the top with shredded lettuce (6 oz.). 4. Gently spread one 3 oz. GB perforated spoon of ground beef (3.5 oz.) over lettuce. 5. Using 10 clear plastic spoon, sprinkle 1 oz. of shredded cheese over ground beef. 6. Squeeze 5 lines of hot sauce over cheese in a zig zag (back and forth) pattern over entire salad. 7. Add 1 salsa spoon of fresh salsa (drained) over hot sauce. 8. Add 1 #60 scoop of sour cream over fresh salsa. DINE-IN ORDERS 1. Place Green Burrito Taco Salad on small black oval platter and serve with a fork. TAKE-OUT ORDERS 1. Place Green Burrito Taco Salad in taco salad box lined with menu tissue. 2. Place in t-shirt bag and serve with a fork and napkin. 23

25 SUGGESTIVE SELLING Scripting for Suggestive Selling Suggestive selling should be used by the cashier on each and every order to maximize sales. The main goal when suggestive selling is to make specific product suggestions to the guest. This results in the guest ordering a complete meal. An example of a complete meal is suggesting a drink. If the guest does not want a drink, there are many other product items or sizes to suggest. The cashier scripting card shown below focuses on Green Burrito Taco Salad. Please ensure each cashier is asking these important suggestive selling questions on every order and suggesting additional items when appropriate (i.e. Hand-Scooped Shakes, Monster Energy Drink, Vitamin Water, etc.). Please post the laminated cashier cards, included in your training packet, on the POS terminals as shown in the photo below. 24

26 XPIENT (POS) Item Key Location Key Descriptions Key Label Key Colors Receipt/ View Window Kitchen CKE Beef Taco Salad Salads & Desserts Menu Beef Taco Salad Red w/ Yellow Letters Beef Taco Salad Beef T-Salad Xpient Key Example: Green Burrito Taco Salad 25

27 IMPORTANT POINTS TO REVIEW Review These Items With Your Crew: 1. List the ingredients, amounts, and packaging for the Green Burrito Taco Salad: 2. What is the proper tool and portion amount for refried beans in the Green Burrito Taco Salad? One 3 oz. GB metal spoon 3. How is the shredded lettuce held for the Green Burrito Taco Salad? Under refrigeration 4. When is shredded lettuce discarded? 24 hours or at the end of the day once placed on the cold line 5. Why is it important to drain the shredded lettuce and fresh salsa before placing onto the Green Burrito Taco Salad? So the Taco Salad doesn t become soggy 6. What is the proper tool and portion amount for ground beef in the Green Burrito Taco Salad? One 3 oz. GB perforated spoon 7. How do you place the ground beef on the shredded lettuce? Gently spread ground beef over the shredded lettuce 8. How much hot sauce is placed onto the Green Burrito Taco Salad? 5 lines in a zig zag pattern, back and forth over the entire salad 9. On the squeeze bottle for the hot sauce, where is the nozzle cut? Cut nozzle tip to the first line 10. When do you serve a Green Burrito Taco Salad in the box lined with menu tissue? For Drive-Thru and To-Go orders 26

28 FINAL CHECKLIST Information in this handbook has been reviewed with your management team and crew trainers. Training packet materials have been properly used to train your employees: Crew Trainer s Guide Job Aids (posted at prep area) Crew Poster (posted in break room) Cashier Reminder Cards (posted at register) Crew Certification Sheet (complete) Nutritional Information NOTE: OPM updates will be posted in the electronic OPM. Rollout Checklist is ready to use, to successfully implement the Green Burrito Taco Salad in your restaurant. If you have any questions, contact your DM, supervisor, or individual from the contact list. Start sell date May 25, GM and Shift Leader observe employees in action: Observe Cooks as they prepare, assemble, package, and taste the Green Burrito Taco Salad. Observe Cashiers as they key-in and suggestive sell the Green Burrito Taco Salad. SUGGESTIVE SELL SCRIPT If a guest orders a Green Burrito Taco Salad, ask these important questions: Would you like to add a beverage? Would you like to make that medium or large? Coach employees if any improvements are needed (if employees are not following proper procedures). Praise employees for doing a GREAT JOB! 27

29 ROLLOUT CHECKLIST Green Burrito Taco Salad RESTAURANT #: REGION: FRANCHISE: ABOUT 1 TO 2 WEEKS PRIOR TO START SELL DATE Start to have each employee take the Green Burrito Taco Salad New Product Star Learn Center Training Course (if have Star Learn Center). Verify smallwares listed on page 3 & 4 are available for use. ABOUT 1 WEEK PRIOR TO START SELL DATE POP KIT RECEIVED refer to POP instructions inside the kit. If you are missing POP, contact the Fulfillment Center immediately at (800) Verify force-shipped items (smallwares / ingredients) arrived. Verify a #60 scoop, 3 oz. GB metal spoon, 3 oz. GB perforated spoon and other smallwares are available for use. Order additional ingredients (packaging) as needed, for product rollout. 2-3 DAYS BEFORE START SELL DATE CREW TRAINING COMPLETED Use the Implementation Guide and Star Learn Center (if you have one) to properly train all employees. ( ) Crew is trained on the preparation procedures for the Green Burrito Taco Salad. ( ) Frontline employees (cashiers) are trained on the Green Burrito Taco Salad build and procedures; cashier reminder cards with builds are posted at registers for cashiers to refer to. ( ) Job aids are posted at the cook station for employees to refer to. ( ) Verbally quiz all employees to test their knowledge. Refried bean pouches are thawed (36 hour thaw time) on clean, sanitized trays on the thaw rack shelves in the refrigerator 2 pouches per tray to allow for proper air circulation (above any raw products) and labeled with 10 day discard date. DAY BEFORE START SELL DATE Before the GM goes home, make sure all shift leaders, backline crew and cashiers are 100% trained. Ensure all employees have taken and successfully completed the Green Burrito Taco Salad course on the Star Learn Center (if have Star Learn Center). Ground beef pouches are thawed (24 hour thaw time) on clean, sanitized trays on the thaw rack shelves in the refrigerator 2 pouches per tray to allow for proper air circulation (above any raw products) and labeled with 10 day discard date. POST POP BEFORE OPENING THE NEXT DAY. START SELL DATE MAY 25, 2011 VERIFY POS DOWNLOAD - check and verify on morning of start sell. Contact RTSC ( ) immediately if download did not occur. Ensure all POP is posted correctly refer to the POP posting instructions you received with your POP kit, for proper placement of all POP. ( ) Check all Green Burrito Taco Salad POP to make sure it is posted correctly. ( ) Check all pricing (refer to Implementation Guide or Franchisee for proper pricing). BEGIN SERVING THE GREEN BURRITO TACO SALAD AT 10:30am - NO EXCEPTIONS! Remind all employees about the Taco Salad and discuss the build with each as they clock in. CONTINUED ON NEXT PAGE 28

30 ROLLOUT CHECKLIST (cont.) START SELL DATE (cont.) Observe employees preparing the Green Burrito Taco Salad - ensure the proper procedures are being followed - MODEL, COACH & REQUIRE, as needed, to enforce all standards! ( ) Refried beans placed into bottom of the tortilla bowl with one 3 oz. GB metal spoon. ( ) Shredded lettuce, held in a clean, sanitized 1/3 size pan under refrigeration, is labeled with 24 hour discard time. ( ) The tortilla bowl is filled with lettuce. ( ) The 3 oz. GB perforated spoon is used to portion ground beef for the Green Burrito Taco Salad. ( ) Using the 10 clear plastic spoon, sprinkle the shredded cheese evenly over the ground beef. ( ) Hot sauce is placed in a zig zag pattern (5 lines), back and forth over the entire Green Burrito Taco Salad. ( ) The #60 scoop is used to portion sour cream for the Green Burrito Taco Salad and the correct portion is one scoop. ( ) Each Green Burrito Taco Salad is MADE TO ORDER NO HOLD TIME. Check for proper assembly of the Green Burrito Taco Salad: GREEN BURRITO TACO SALAD 0.7 oz. sour cream 1.0 oz. fresh salsa (drained) 1.0 oz. hot sauce (5 zig zag lines) 1.0 oz. shredded cheese 3.5 oz. ground beef 6.0 oz. lettuce (FILL THE BOWL) 3.65 oz. refried beans Taco Salad bowl Each Green Burrito Taco Salad is assembled and packaged properly per posted job aid. Talk to your shift leaders and backline crew about the importance of product quality. Ensure all cashiers are suggestive selling the Green Burrito Taco Salad at every opportunity: When a guest orders a Green Burrito Taco Salad, ask the following important questions: ( ) Would you like to add a beverage to your order? ( ) Would you like to make that medium or large? NOTE ANY CORRECTIVE ACTION REQUIRED Completed By: Date: MAKE SURE EVERY GUEST RECEIVES A HOT, DELICIOUS, GREEN BURRITO TACO SALAD EVERY TIME! 29

31 CREW TRAINING CERTIFICATION SHEET Green Burrito Taco Salad Crew Trainers (names): Shift Leader s Name SL Initials CT s Initials Training Certification Date Crew Person s Name CP Initials CT s Initials Training Certification Date Crew training has been completed: (Print Name) DM/Supervisor follow-up completed: (Print Name) (Signature) (Signature) Date Date 30

32 CREW TRAINING CERTIFICATION SHEET (cont.) Green BurritoTaco Salad Crew Person s Name CP Initials CT s Initials Training Certification Date Crew training has been completed: (Print Name) DM/Supervisor follow-up completed: (Print Name) (Signature) (Signature) Date Date 31

33 QUICK CHECK Green Burrito Taco Salad All employees can correctly describe the ingredients for the Green Burrito Taco Salad. Green Burrito Taco Salad job aid is posted at the cook station. Cooked Taco Salad bowls are placed upside down (no more than 3 high) in a white food storage box, covered, and labeled with a 12 hour discard time. Ground beef is being thawed correctly. 2 pouches per tray to allow for proper air circulation Labeled with 10 day discard date Refried beans are being thawed correctly. 2 pouches per tray to allow for proper air circulation Labeled with 10 day discard date Shredded lettuce is placed into a clean, sanitized 1/3 size pan with a drain pan insert, and placed on the cold line The nozzle tip on the squeeze bottle for hot sauce is cut to the first line and labeled with a 48 hour discard time. Cashiers know how to key in a Green Burrito Taco Salad. All employees are suggestive selling the Green BurritoTaco Salad, at every opportunity. When a guest orders a Green Burrito Taco Salad, employees ask: Would you like to add a beverage to your order? Would you like to make that medium or large? 10. Each Green Burrito Taco Salad is MADE TO ORDER NO HOLD TIME. 11. Each Green Burrito Taco Salad is assembled and packaged properly per posted job aid. 12. All POP is posted correctly per POP kit instructions. All pricing is listed correctly. Please contact the appropriate corporate department personnel with any operational questions or concerns (see listing on back cover of Implementation Guide) Thank You! NOTE ANY CORRECTIVE ACTION REQUIRED Completed By: Date: Restaurant #: MAKE SURE EVERY GUEST RECEIVES A HOT, DELICIOUS GREEN BURRITO TACO SALAD EVERY TIME! 32

34 CONTACTS Product Manager Kathy Johnson (805) Product Development Cynthia Garcia (805) Operational Issues Robyn Morrow (805) Training Jeff Devers (805) POP Fulfillment Center (800) Xpient Help Center (800) T R A I N I N G D E P A R T M E N T 33