GM Meeting December FY23

11/28 Core Menu

100

Build on Cucina Mia Spag Mari add Chicken Fritta

8 oz Spag

Chicken Fritta on pasta

8 oz Mari

Parsley

200

How Many Toasted Ravi comes when ordered as an add on? 

6 Ravi

300

When side of Meatballs or Sausage is ordered How is it served?

Boat

2 fl oz Mari

Parsley

400

What is now offered on menu with Fett Alf? What portion size when cooked? 

Broccoli

5 oz

500

Build for Carbonara Ravi

4.5 oz chicken 1 each Ravioli 8 each Carbonara sauce (2) #8 Ziti topping (2) #30 

C-parm 2:15

Ravi 1:30

HBD, Pillow side up, Spatula to large casserole, add chicken, then cheese, then melt. 

Production

100

Shelf life on Bread when received into the restaurant

4 days

200

What size is the cut on Asparagus

1 inch

300

What Positions Require gloves? 

Are gloves worn by Salad maker and Bread Maker

• Gloves are worn in production only when handling Ready To Eat (RTE) foods including lemons, tomatoes, parsley and desserts or when handling raw proteins, including when executing Thaw Pull
• Gloves are worn on line and by Alley-Expo
• Gloves are not worn during other production, making bread, making salads, DMO, rolling silverware, or by servers or bussers

400

Red Onion Procedure Start to finish? 

Tools used? 

What to do with onions? 

Shelf life? 

Storage container

Robot Coupe, 1/4 inch slicing plate, vegetable chute. 

Slice Onions in half

2 days

Stored in pan used in Salad. For fresh pan each time much like tomatoes. 

500

Parsley from start to finish? 

All tools needed?

oz per load?

What button?

Shelf life?

What lid?

How to sharpen the blade? How often? 

Cutting board, Cutting mat, Cutting glove, kinfe, parsley. Cut off stems just below the leaf. 

4 oz in Robot Coupe at a time

Pulse 30 seconds

2 days

Clear lid

Hand sharpener once per week

Random

100

What are your responsibilities on the Key accountabilities Card for General Manager?

Developer/Empowerer/Culture Builder

200

Total Training Hours for new Server? and CT

Server 26 hours and 15 minutes

CT 8 Hours

300

Total Training Hours for New Hire Line Cook?

16 hours

400

How Many Times do our Loyal Guests dine out per year?

216

500

5 Winning Behaviors

Get Better Everyday

Grow Individuals and Teams

Develop Relationships

Simplify

Own It

Sauced

100

What is Rosemary Herb Blend used for? 

Marsala Sauce

200

Is Chicken the first thing cooked when making Gnocchi? 

1. Heat oil in tilt skillet on medium heat (275ºF).

 2. Add onions, carrots and celery. Saute for 7 minutes. 

3 Add chicken, with juices from bag to skillet. Cook for 7 minutes. Stir frequently, scraping the bottom of the skillet 

4. While chicken is cooking, make two slurries: • Add 1 gal water plus white sauce base to mixing bowl until completely dissolved. • Add 1 gal water plus flour to seperate mixing bowl Until completely dissolved. 

5. When timer sounds, add remaining water, half & half and both slurries. Stir to evenly blend

 6 Add remaining ingredients cook to 185.

300

Batch Size of 1x Carbonara? Critical component to top Carbonara from being hard? Shelf life?

.5 Gallons

COLD Alfredo Base

3 days

1 Gallon=3 Qts cold Alfredo, 24 oz parmesan,18 fl oz of bacon

400

How much Meat Sauce Base, Sausage prints and beef prints in a 1x Meat Sauce?

6 lbs sausage

5 lbs Beef

5 Bags Meat Sauce Base

500

How many Sausage Prints in a 1x Toscana?

What Dairy and How much? 

Drain Sausage or don't drain Sausage? 

Chicken base or no Chicken Base? 

4 lbs sausage

Heavy Cream 1 qaurt

Drain the Sausage

Yes 2 #8 Scoops

1/9 Core Menu

100

What is the new option for Chicken Alfredo on the Menu?

Chicken Fritta, 2 Pieces no additional charge

200

How much does 1 breadstick cost? 

$.12

1 extra Breadstick per guest costs $28k on average

300

What is the new option on Kids CYO? What is the portion?

Chicken Fritta 1 piece

400

How Many Ravioli Comes in an order? 

9

500

How Many Toasted Ravioli comes in an appetizer order and a ToGo pan? 

9 and 36