Line
Chicken and shrimp carbonara
3 scampi tenders, 9 shrimp, 10 pieces of roasted peppers, 2 #8 scoops carb, 6 oz Spag, finished hot by design pasta bowl
What are the correct portions for Jumbo Salad?
30 oz Salad mix
4 Fl oz Slivered Red Onion
6 Tomato Slices
4 Black Olives
4 Pepperoncinis
8 fl oz of croutons
1 bottle dressing
Recipe for Desert Pear Limonata?
Fill 20oz Green Glass with Ice to the top
Add 8oz of Desert Pear Limonata Mix
Top with Club Soda
Garnish with a lime
1/3 pan Lasa Build and Cook Time
Lunch and Dinner Line Recipes
Spray shallow 1/3 pan with pam spray, Place lasa layer cut in half, #12 scoop of lasa meat and cheese per side spread edge to edge and repeat.
45 minutes at 325
4 oz meat sauce and 2 #30 OG Cheese
3oz Meat sauce and 1 #30 OG Cheese
From Rick Cardenas message. What is the ideal lunch and dinner time frame to dine?
Lunch 44 minutes
Dinner 48 minutes
Start to finish recipe for C-Parm. Include Oil Temp, C-Parm timer, and go from there.
Oil 350 plus or minus 10 degrees
Timer 2:15
Place in sav a day
2 Ounces of Marinara and 2 #30 scoops OG Cheese per breast into melt brown and bubbly
4 oz hot spag drained and transferred to sav a day
Top with 4 oz of Marinara
Dinner plate
Parsley, spoon
What is the most important thing for our guests when ordering SSS?
Refills, Refills, Refills
What is the recipe for Mango Passionfruit Iced Tea?
Fill 20oz water glass to top with ice o 1 pump (1 oz) Monin Mango-Passion Fruit Syrup* o Fill with unsweetened iced tea
Meatball Production Recipe, heating procedure and shelf life.
12 Meatballs
12 oz water
12 oz Tomato sauce
325 for 20-25 minutes 165-175
4 hours
From Shane's Message (Value Our Guests Time) What are the two key bullet focuses this year to value our guests time?
FY26 focusses Value Our Guests’ Time…
• Eliminate False Waits = accurate forecasting, schedule enough servers, FOH All Hands On Deck
• “Seat them before they leave” – manager urgency/priority, utilize cross-trained TMs, direct TMs on how to
support; just like all hands on deck in the kitchen (other positions know how to and come to help)
• Discuss expectations and strategies for your team around scheduling and FOH All Hands On Deck
• SSS on table < 10 minutes; SSS out faster = guests ability to have refills sooner (continue Apps on Ziosk)
• Never-Ending SSS is still our differentiator; get it on table faster and Offer the Refill 100% of the time
• SSS on table < 10 minutes IS OUR PITCH CLOCK (entrées, payment, etc. are faster when SSS is faster)
• Discuss your team’s performance improvements over the past year (Co. performance from 91% to 93%)
• Discuss expectations of being in the dining room, observing speed of service, using Speed of Service Review
form, talking with guests about their experience and if we’re meeting their needs/expectations
Shrimp Scampi Dinner Recipe Start to finish.
) Spray pan with oil and heat about 30 seconds. 2) Add shrimp to pan, saute about 30 seconds until cooked halfway through, then flip. 3) Add asparagus, tomatoes and scampi sauce; stir about 1 1/2 minutes until shrimp reaches 150ºF. 4) Add pasta, and plate
When making Chicken and Gnocchi what are the first 5 cooking steps? (No measurements on ingredients needed for answer)
1. Heat Oil on Medium High Heat
2. Add Veggies and saute for 7 minutes
3. Add chicken with juices cook for 10 minutes
4. While Chicken is cooking make two slurries. 1 Gallon water and white sauce base. 1 gallon of water with flour
5. Add Water, Half and Half and both slurries
What is our current Seasonal Dessert and How is it garnished?
What Dessert has a two day shelf life?
How do we date Desserts?
Pumpkin Cookie Butter Cheesecake
Tiramisu
Write use by date with dry erase marker on lid
Calamari Batter amount of liquid in 1 batch
Calamari correct UOM for 1 batch on counts
Calamari build start to finish on line
12 oz of liquid batter
72oz
2- 3oz of breading
2 4oz of calamari
In mixing bowl, 1:15, spicy ranch and Marinara, lemon, medium casserole
Who is responsible for verifying Forecasting, scheduling and perfect planning each week?
YOU!
Chicken Margarita Recipe from start to finish include plating and Clamshell Grill Change
Grill chicken about 6 minutes to golden brown, flipping every 2-3 minutes. When chicken reaches approximately 160°F, top chicken with cheese and cover for about 1 1/2 minutes until chicken reaches 165°F and cheese is melted. (NOTE: Clamshell grill - top with cheese and place in cheesemelter until just melted.) 2) Microwave oil and broccoli in container along with sauce cup per chart #2) NOTE: Stir oil before adding to container. 3) Stir pesto and top chicken, then top chicken with sauce. Plate broccoli and sprinkle with broccoli seasoning.
Parsley/pasta bowl
Explain how to build a salad for 4 with exact steps and ingredients?
Red Ring Bowl
Salad tongs open in bowl
Salad Mix 11.8 oz
4 eachTomatoes & Olives
Onions 2 fl. Oz
Dressing 4 fl. Oz.
Pepperoncini 2 ea,
Croutons 20 - 24 each
What New Tool do you have to do a deep dive into P&L, Labor, GSS, AvsT, Check?
Micro Strategy Library
what was your Refill and Speed score for last week?
Does your opening Manager know?
• Improve Affordability – more value items under $15 dollars on our menu (some in test)
• Elevate Brand Relevance – fill in the menu gaps with more protein abundant offerings
• Meet Guests Wherever They Are – grow off-premise even more (current $1.3 billion, grow to $2 billion)
• Value Our Guests’ Time – get faster, NEFC to the table in 5 minutes or less; eliminate false waits
Salmon Thaw pull shelf life and procedure
Salmon line storage procedure
Salmon recipe start to finish
All the correct Ingredients for pasta/kale/spin in the soups?
Heating max for bags in tilt skillet, pasta cooker and kettle?
Heating and cooling procedure soups and sauces?
2.5, 3 oz, 20 fl oz, 20 fl oz, 26 fl oz
15 5 3
185 - 70 in 2 and 38 in 4
reheat up to 165 and store in crescor
What are the Free Veteran's Day Entrees?
Never-Ending Soup, Salad & Breadsticks
Cheese Ravioli
Spaghetti & Meatballs
Fettuccine Alfredo
Chicken Parmigiana
Production
Parsley Procedure
Tomato procedure
Onion Procedure
Sharpen S-Blade, Cut off ends, Place 4 oz of parsley at a time in robo coupe, pulse for 30 seconds.
Tomatoes below 40. Core tomato, place three at a time on eggplant slicer. Gloved hands to remove ends and pieces. Place in salad station with 4 hour timer.
Cut Onions in have lengthwise. Place lengthwise in robo- coupe. Two day shelf life
From Theresa's Message (Accelerate People Development) What are the three Bullet Points for you to do to accelerate people development?
Give people your time
Be intentional with your feedback
Be intentional about each person’s development