Franchise Recipe Manual / Line CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Line Recipe Manual TABLE OF CONTENTS Plating Guidelines ............................................................................... C1 Microwave Programming Instructions.................................................. C2 Microwave Chart - 2400 Watt Microwave ............................................ C3 NCC-Fry Station Timer - Programming Instructions ............................ C4 APPETIZERS Bread ..................................................................................................1-2 Boneless Bites ....................................................................................3-4 Caribbean Coconut Shrimp .................................................................5-6 Chicken Caesar Flatbread...................................................................7-8 Crispy Calamari.................................................................................9-10 Fried Mozzarella Sticks ...................................................................11-12 Grilled Shrimp Cocktail....................................................................13-14 Kickin’ Shrimp .................................................................................15-16 Onion Loaf - Full..............................................................................17-18 Onion Loaf - Half.............................................................................19-20 Potato Skins....................................................................................21-22 Red Hot Buffalo Wings....................................................................23-24 Roasted Vegetable Tuscan Flatbread .............................................25-26 Roma’s Sampler..............................................................................27-28 Seared Ahi Tuna .............................................................................29-30 Spinach Artichoke Dip.....................................................................31-32 Steak Flatbread...............................................................................33-34 Tony’s Sampler ...............................................................................35-36 SALADS & SOUPS Asian Salad.....................................................................................37-38 Bleu Cheese Wedge Chop..............................................................39-40 Caesar Salad ..................................................................................41-42 Chicken Club Salad.........................................................................43-44 Chicken Pesto Salad.......................................................................45-46 Chipotle Chicken Salad...................................................................47-48 Grilled Chicken & Fire Roasted Vegetable Salad ............................49-50 Grilled Chicken Spinach Salad........................................................51-52
Franchise Recipe Manual / Line CONFIDENTIAL © Romacorp, Inc. 11/01/2012 SALADS & SOUPS - continued Island Wahoo Salad ........................................................................53-54 Roma’s Caesar Dinner Salad..........................................................55-56 Roma’s Dinner Salad ......................................................................57-58 Seared Ahi Tuna Salad ...................................................................59-60 Soup & Salad ..................................................................................61-62 Strawberry Pecan Salad..................................................................63-64 Tenderloin & Roasted Vegetable Salad...........................................65-66 Baked Potato Soup .........................................................................67-68 Chicken Tortilla Soup ......................................................................69-70 Chipotle Sausage & Roasted Vegetable Soup ................................71-72 Lobster Bisque Soup.......................................................................73-74 Mushroom Brie Soup ......................................................................75-76 Shrimp & Roasted Corn Chowder ...................................................77-78 Soup Garnishes ................................................................................... 79 SIDE ITEMS Bacon Macaroni & Cheese..............................................................80-81 Baked Potato ..................................................................................82-83 Broccoli ...........................................................................................84-85 Cole Slaw........................................................................................86-87 Corn Fritter Casserole.....................................................................88-89 Corn on the Cob..............................................................................90-91 Creamed Spinach ...........................................................................92-93 Fire Roasted Vegetables.................................................................94-95 French Fries....................................................................................96-97 Loaded Mashed Potatoes ...............................................................98-99 Mashed Sweet Potatoes ............................................................. 100-101 Natural Chips and Bleu Cheese Queso....................................... 102-103 Potato Hash with Truffle Butter.................................................... 104-105 Ranch Style Beans...................................................................... 106-107 Rice Pilaf..................................................................................... 108-109 Roasted Garlic Green Beans ...................................................... 110-111 Sweet Potato Fries with Maple Butter.......................................... 112-113 Wild Rice Blend........................................................................... 114-115
Franchise Recipe Manual / Line CONFIDENTIAL © Romacorp, Inc. 11/01/2012 ENTRÉES Chicken - Barbecued Half ........................................................... 116-117 Chicken - Barbecued Quarter...................................................... 118-119 Chicken - Boneless Bites and Fries............................................. 120-121 Chicken Breast Grilling................................................................ 122-123 Chicken Mojo .............................................................................. 124-125 Chicken Spinach Stack ............................................................... 126-127 Chicken - Fire Roasted Tuscan Chicken ..................................... 128-129 Chicken - Tenderloin Platter........................................................ 130-131 Combo - Filet Medallions & Wood Smoked Salmon .................... 132-133 Combo - Filet Medallions & Grilled Salmon ................................. 134-135 Combo - Filet Medallions & Ribs ................................................. 136-137 Combo - Filet Medallions & Shrimp Scampi ................................ 138-139 Combo - Ribs & Barbecued Chicken........................................... 140-141 Combo - Ribs & Chicken Tenders ............................................... 142-143 Combo - Ribs & Coconut Shrimp ................................................ 144-145 Combo - Ribs & Fried Shrimp...................................................... 146-147 Combo - Ribs & Grilled Shrimp ................................................... 148-149 Combo - Ribs & Salmon.............................................................. 150-151 Combo - Ribs & Tony’s Sirloin..................................................... 152-153 Combo - Tony’s Signature Combo One Medallion ...................... 154-155 Combo - Tony’s Signature Combo Two Medallions..................... 156-157 Combo - Ultimate Grill Power...................................................... 158-159 Pasta - Basil Pesto Chicken & Vegetable Linguine ..................... 160-161 Pasta - Basil Pesto Mahi & Vegetable Linguine........................... 162-163 Pasta - Cajun Chicken Pasta ...................................................... 164-165 Pasta - Cajun Losbster & Shrimp Pasta ...................................... 166-167 Pasta - Chicken Alfredo Florentine.............................................. 168-169 Pasta - Chicken Caprese Linguine .............................................. 170-171 Pasta - Chicken Piccata .............................................................. 172-173 Pasta - Shrimp Scampi................................................................ 174-175 Rib Portioning Chart........................................................................... 176 Ribs - Baby Backs....................................................................... 178-179 Ribs - Beef .................................................................................. 180-181 Ribs - Beef Short Rib .................................................................. 182-183 Ribs - St. Louis Style................................................................... 184-185
Franchise Recipe Manual / Line CONFIDENTIAL © Romacorp, Inc. 11/01/2012 ENTRÉES- continued Ribs - St. Louis Sampler.............................................................. 186-187 Ribs - Endless Slab Baby Backs ................................................. 188-189 Ribs - Endless Slab Beef Ribs..................................................... 190-191 Ribs - Endless Slab St. Louis Ribs .............................................. 192-193 Seafood - Fried Shrimp ............................................................... 194-195 Seafood - Grilled Shrimp............................................................. 196-197 Seafood - Mojo Grilled Mahi Mahi with Pineapple Salsa ............. 198-199 Seafood - Salmon & Shrimp Piccata ........................................... 200-201 Seafood - TR’s Fish Grill - Mahi .................................................. 202-203 Seafood - TR’s Fish Grill - Salmon .............................................. 204-205 Seafood - Tuscan Pesto Mahi ..................................................... 206-207 Seafood - Wood Smoked Salmon ............................................... 208-209 Steaks - Filet Medallions ............................................................. 210-213 Steaks - Filet Mignon .................................................................. 214-215 Steaks - New York Strip .............................................................. 216-217 Steaks - Tony’s Sirloin................................................................. 218-219 Steaks - Ribeye........................................................................... 220-221 Steak Garnish - Balsamic Reduction & Mustard Topping ............ 222-223 Steak Garnish - Barbecue Onion Topping................................... 224-225 Steak Garnish - Cabernet Demi-Glace Topping .......................... 226-227 Steak Garnish - Peppercorn Sauce Topping ............................... 228-229 Steak Garnish - Sundried Bleu Cheese Topping......................... 230-231 Steak Garnish - Whisky Barrel Sauce Topping............................ 232-233 Steak Garnish - Wild Mushroom Topping.................................... 234-235 BURGERS & SANDWICHES Bacon Cheeseburger .................................................................. 236-237 Bistro Burger............................................................................... 238-239 Buffalo Chicken Sandwich........................................................... 240-241 Cajun Onion Burger .................................................................... 242-243 Cheesy Burger............................................................................ 244-245 Chicken Caprese Panini.............................................................. 246-247 Chicken Jack & Bacon Sandwich ................................................ 248-249 Crispy Onion Burger.................................................................... 250-251 Cuban Sandwich......................................................................... 252-253 Memphis Burger.......................................................................... 254-255
Franchise Recipe Manual / Line CONFIDENTIAL © Romacorp, Inc. 11/01/2012 BURGERS & SANDWICHES - continued Nolita’s Deli Panini ...................................................................... 256-257 Pulled Chicken Sandwich............................................................ 258-259 Pulled Pork Sandwich ................................................................. 260-261 Roma Burger............................................................................... 262-263 Steakhouse Burger ..................................................................... 264-265 Sundried Bleu Cheese Burger..................................................... 266-267 Turkey Cheddar Melt................................................................... 268-269 Wild Mushroom Havarti Burger ................................................... 270-271 Hamburger Bun Toasting ............................................................ 272-273 Hamburger Grilling...................................................................... 274-275 BEVERAGES & DESSERTS Bottled Water .............................................................................. 276-277 Coffee ......................................................................................... 278-279 Hot Tea ....................................................................................... 280-281 Iced Tea...................................................................................... 282-283 Sodas.......................................................................................... 284-285 Sparkling Water........................................................................... 286-287 Sugar Caddy ............................................................................... 288-289 Bourbon Pecan Cupcake ............................................................ 290-291 Carrot Cake................................................................................. 292-293 Chocolate Chunk Cookie Sandwich ............................................ 294-295 Dessert Trio ...................................................................................... 296 Golden Apple Tart ...................................................................... 298-299 Key Lime Tart.............................................................................. 300-301 Pretzel Bread Pudding ................................................................ 302-303 Raspberry Brownie Royale.......................................................... 304-305 Red Velvet Cake ......................................................................... 306-307 Shortcake with Fresh Strawberry Sauce ..................................... 308-309 Strawberry Cheesecake .............................................................. 310-311 Tuxedo Cake............................................................................... 312-313 KIDS MENU Appetizer..................................................................................... 314-315 Chicken Strips............................................................................. 316-317 Dessert - Dirt Cup ....................................................................... 318-319 Dessert – Sundae ....................................................................... 320-321
Franchise Recipe Manual / Line CONFIDENTIAL © Romacorp, Inc. 11/01/2012 KIDS MEALS - continued Fried Shrimp ............................................................................... 322-323 Kid’s Fruit.................................................................................... 324-325 Hamburger.................................................................................. 326-327 Pizza ........................................................................................... 328-329 Kid’s Mac & Cheese.................................................................... 330-331 Kid’s Ribs.................................................................................... 332-333 LUNCH BOX MENU Cheesy Burger............................................................................ 334-335 Chicken Jack & Bacon Sandwich................................................ 336-337 Pulled Chicken Sandwich............................................................ 338-339 Pulled Pork Sandwich ................................................................. 340-341 Turkey Cheddar Melt................................................................... 342-343 PLATTERS Baby Back Ribs Platter....................................................................... 344 St. Louis Ribs Platter.......................................................................... 344 Chicken Tenders Platter..................................................................... 345 Chicken Tenders & Shrimp Platter ..................................................... 345 Rib Sampler Platter............................................................................ 346 Pork Slider Platter .............................................................................. 346 Ribs & Boneless Bites Combo Platter ................................................ 347 Ribs & Chicken Tenders Platter ......................................................... 348 Boneless Bites Sampler Platter.......................................................... 349 Chicken Caesar Salad Platter ............................................................ 350 Cookie Tray........................................................................................ 350
Franchise Recipe Manual / Line C1 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Plating Guidelines Each recipe contains instructions for plating. Since many items are irregular and inconsistent in size and shape, these instructions should be followed as closely as possible with each plate constructed and arranged for: Maximum visual appeal Ease of getting the plate to the table Ease of consumption by the guest Consistency in plate arrangement allows for teamwork, as each plate can be easily evaluated and missing items can be instantly determined. Great food, made to recipe can be delivered to guests quickly when everyone is able to be involved. The following guidelines were used to determine the recipe instructions for plating: Meat side closest to the guest – items that contain a bone should be plated so the guest can either use the bone to help them eat their first bite (as is the case with ribs) or the bone is positioned away from the guest with the meatiest portion of the item easiest to access by the guest. Fill the plate, stack for height – whenever possible, all items should be on the plate rather than served on the side. This produces a full looking plate and the “WOW” when viewed by the guest. Items should be shingled on top of or leaned against each other to add height and additional visual appeal. Allow room for items added on the “Expo side” of the line and, when necessary, use plate ware to “hold” the spot for items to obtain the best presentation. Make it colorful – since guests “eat with their eyes” before they take the first bite, each plate should be arranged to be attractive. The variety and placement of colorful foods on the plate lends to the overall appearance and impact the plate makes when delivered to the guest. As much as consistency in plate presentation is the goal, items that are made to recipe and meet the guidelines above should never be delayed from getting to guests quickly just to rearrange them according to recipe instructions. Vegetables on the left, starch on the right – typically, Tony Roma’s entrées are accompanied by two side items; one a vegetable and one a starch (as in Cole slaw – vegetable, and French fries – starch). In such cases, the vegetable should be positioned on the left side of the plate (usually from 9 o’clock to noon) and the starch on the right (typically from noon to 3 o’clock) – as seen especially in the entrée photos. Some entrées only come with one side item. In this case the side item goes on the plate at 12 o’clock Promotional items – are often plated differently than permanent menu items. Permanent menu items are plated consistently for ease of training. Recipes for promotional items are unique to that one food item and often attempt to achieve a desired promotional “look.” These recipes are followed as written and not adjusted based on similar permanent menu item recipes. Clock Positions – most recipes use clock positions to indicate the approximate placement of food items. The diagram below identifies the correct position for oval plates/platters when determining the appropriate clock positions, where the 6 o’clock position will be placed closest to the guest: GUEST 6 1 2 9 12 3 8 7 10 11 1 2 4 5
Franchise Recipe Manual / Line C2 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Microwave Programming Instructions 1. With the door closed press the “Program” button. Display will blink. 2. Press the number on the pad that you want to program. 3. Press the “Power Level Selector” button 3 times. The heating selector # 1 will start to blink. 4. Using the number pad enter the amount of time you want to program for that button. 5. Press the “Program” button again. The display will stop blinking. This means you have completed the program. 6. Repeat process until all desired buttons are programmed. COOK’s LINE MICROWAVE Pre- Set Button Time #0 15 sec #1 30 sec #2 45 sec #3 50 sec #4 1 min #5 1 min 30 sec #6 2 min #7 2 min 15 sec #8 2 min 30 sec #9 3 min 30 sec
Franchise Recipe Manual / Line C3 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Microwave Chart 2400 watt Microwave Item 1 Portion 2 Portions 3 Portions Flatbread 30 sec N/A N/A Spinach Dip 2 min 3 min 30 sec N/A Turkey 30 sec 1 min 1 min 30 sec Pulled Pork 1 min 2 min 2 min 30 sec Broccoli 1 min 1 min 30 sec N/A Roasted Tuscan Vegetable (for Steak Sal) 15 sec 30 sec N/A Roasted Tuscan Vegetable (for Flatbread) 30 sec 50 sec N/A Fre Roasted Vegetables 30 sec 50 sec N/A Bacon Macaroni & Cheese 1 min 1 min 30 sec N/A Creamed Spinach 30 sec 2 min 15 sec N/A Rice Pilaf / Dirty Rice / Risotto 1 min 2 min 2 min 30 sec Corn Fritter Casserole 30 sec 1 min 1 min 30 sec Corn Cob 1 min 30 sec 2 min N/A Wild Mushrooms 30 sec 1 min N/A Demi Glace / Whiskey Barrel / Peppercorn 30 sec 1 min N/A Caramelized Onions/ BBQ Onions 30 sec 1 min 1 min 30 sec Portobello Mushrooms 45 sec 1 min 30 sec N/A Kid Mac & Cheese 45 sec 1 min 30 sec 2 min Kids Pizza 30 sec 50 sec 1 min 30 sec Brownie 30 sec 50 sec 1 min 30 sec Apple Tart 30 sec 45 sec N/A Mini Brownie 20 sec 30 sec N/A Red Velvet Cake 10 sec 15 sec N/A
Franchise Recipe Manual / Line C4 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 NCO Fry Station Timer- Programming Instructions 1. Press both Mode and Time buttons at the same time. 2. Immediately press both the Left and Right Product Operation Button #2 at the same time (labeled with ↓). All lights will light up. 3. Press the Left Product Operation Button #2 twice or until Left Display reads "Product Mode". 4. Use the ↑ or ↓ buttons to designate which Product Operations Button you want to use for the item you are programming. 5. When the correct number displays in the left window, press the right "Product Operations Button #2, 3 times or until the left window displays "Remove" and the right window displays the time. 6. Use the last 3 buttons on the right timer to change the time (# 14-16). Each button correspond with a digit of time: #16 = seconds #15 = 10 seconds digit #14 = minutes digit 7. Press each button until the time reads the correct time for the item you are programming. 8. Press both Mode and Time buttons at the same time. 9. Check the Product Operations Buttons to verify the time.
Appetizer Insert
Franchise Recipe Manual / Line 1 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Bread Critical Recipe Quality Indicators: Crust of bread lightly browned, crisp. Utensils: Tongs, #60 scoop Presentation: Lined cone basket, 2 oz. ramekin Take Out: Small bag, 2 oz. cup Ingredient Measure French bread loaf, thawed, scored and baked 1 EACH Herb butter (Tony Roma’s) 1 PORTION (#60 SCOOP) Procedures Line cone basket with a paper liner. Place one loaf of bread in the center of the basket. NOTE: Do not serve bread that has been in the warming drawer for more than one hour! Place a ramekin of herb butter in the ring. NOTE: One loaf of bread served for 1 to 4 guests. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 2 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Bread Allergens Milk - Herb Spread Egg - None Tree Nut - None Soy - Herb Spread Fish - None Shellfish - None Gluten - French Bread (Wheat)
Franchise Recipe Manual / Line 3 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Boneless Buffalo Bites (B/L WINGS – BUFFALO, CAROL, ASIAN) Critical Recipe Quality Indicators: Chicken golden brown, not dark brown, not burned, fully cooked. Utensils: 1½ oz. ladle, 3 oz. ladle, mixing bowl, rubber spatula, measuring cup Presentation: Square plate, 2 oz. ramekin Take Out: Dinner box (lined), 2 oz. cup Ingredient Measure Breaded chicken breast pieces, frozen 10 OZ For “Buffalo” Buffalo wing sauce 3 OZ VOL For “Carolina Honeys™”: Carolina Honeys™ sauce 3 OZ VOL For “Asian” Sweet Thai Chile sauce 3 OZ VOL Asian Salad Mixture ¼ CUP For “Buffalo” Bleu cheese dressing 1½ OZ VOL For “Carolina Honeys™” Ranch dressing 1½ OZ VOL For “Asian” Sweet Thai Chile sauce 1½ OZ VOL Sesame seeds GARNISH Procedures Place frozen breaded chicken breast pieces into a fry basket. Deep fry chicken pieces for 3-½ minutes. Remove breaded chicken pieces from fryer. Shake fried breaded chicken breast pieces to remove excess oil. CCP: Breaded chicken breast pieces are deep fried until the internal temperature reaches a minimum of 165°F (74o C). Transfer fried breaded chicken pieces into a stainless steel bowl. Ladle appropriate sauce (Buffalo wing, Carolina Honeys barbecue or Sweet Thai Chile) sauce over the chicken and toss so the surface of the breading is covered with sauce. Garnish the plate with Asian salad mix by arranging across the rectangular plate from 10 o’clock to 2 o’clock. Arrange breaded chicken pieces on a square plate from 3 o’clock to 6 o’clock to 9 o’clock. Portion appropriate dipping sauce into a small ramekin. Arrange the dipping sauce at 12 o’clock on the plate. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 4 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Boneless Buffalo Bites Allergens Milk - Buffalo Wing Sauce, Bleu Cheese Dressing, Ranch Dressing Egg - Boneless Chicken Breast Pieces, Bleu Cheese Dressing, Ranch Dressing Tree Nut - None Soy - Bleu Cheese Dressing, Ranch Dressing Fish - None Shellfish - None Gluten - Boneless Chicken Breast Pieces, Ranch Dressing (Wheat) MSG - Ranch Dressing
Franchise Recipe Manual / Line 5 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Caribbean Coconut Shrimp (COCO SHMP) Critical Recipe Quality Indicators: Shrimp golden brown, fully cooked. Utensils: Tongs, 1½ oz. ladle Presentation: Square plate, 2 oz. ramekin Take Out: Dinner box (lined), 2 oz. cup Ingredient Measure Coconut shrimp, frozen 6 EACH Spicy orange dipping sauce 1½ OZ VOL Parsley, chopped GARNISH Note: Coconut Shrimp is available at select franchise locations Procedures Place the shrimp in a fry basket. The shrimp should not touch each other. Press the shrimp button on the fry timer and lower the basket into the shortening. Fry the shrimp at 350° F (177o C) until the internal temperature is 155° F (69o C) approximately 2 minutes and 15 seconds. Measure the spicy orange dipping sauce into a ramekin and place it in the center of plate. Arrange the cooked coconut shrimp tail side up around the ramekin of dipping sauce on the plate. Sprinkle parsley over entire plate. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 6 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Caribbean Coconut Shrimp Allergens Milk - None Egg - None Tree Nut – Coconut Shrimp Soy - None Fish - None Shellfish - Shrimp Gluten – Coconut Shrimp (Wheat) MSG – None
Franchise Recipe Manual / Line 7 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Chicken Caesar Flatbread (CSAR CHK FLTBRD) Critical Recipe Quality Indicators: Crisp shell, cheese melted and spread to edges of flatbread, ingredients distributed evenly over entire surface Utensils: Yellow tongs, yellow topped dredger, pastry brush, metal tongs, chef knife, plastic tray, squeeze bottle, measuring spoons, ½ metal sheet tray, pizza wheel Presentation: Flatbread Board Take Out: Medium box. Ingredient Measure Grilled chicken breast, chopped 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Flatbread crust, toasted (Flatout) 1 EACH Caesar dressing 1 ½ OZ VOL Italian cheese blend 3 OZ WT (approx. 1 CUP) Tomato pesto salad 2 OZ Asiago cheese, shaved (or Shredded Romano) 1 TBLS Basil, julienne 1 TBLS Procedure Cook chicken according to the “Chicken Breast Grilling” recipe. Evenly distribute Caesar dressing to all edges of the flatbread crust. Spread shredded Italian cheese blend evenly to the edge of the crust. Microwave 30 seconds to warm. Place a half size metal sheet tray on counter up-side-down. Transfer flatbread onto the ½ metal sheet pan. Place pieces of chicken evenly over the flatbread crust. Place tomato pesto from end to end over all ingredients. Place the flatbread in the cheesemelter for one minute or until cheese is completely melted. Transfer flatbread onto the flatbread board. Garnish flatbread with Asiago cheese and basil. Cut into 6 evenly sized rectangular pieces. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 8 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Chicken Caesar Flatbread Allergens Milk - Caesar Dressing, Tomato Pesto Salad Egg - Caesar Dressing Tree Nut - Tomato Pesto Salad Soy - None Fish - Caesar Dressing Shellfish - None Gluten - Flatbread (Wheat) MSG - None
Franchise Recipe Manual / Line 9 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Crispy Calamari (CRISPY CALAMR) Critical Recipe Quality Indicators: Asian salad mix fresh, dry and crisp; calamari cooked to light brown, properly mounded. Utensils: Blue tongs, green tongs, (2)1½ oz. ladle, 2 cup measure, 1 TBLS, (2)2 oz. ramekins Presentation: Square plate, (2)2 oz. ramekins Take Out: Medium box, 2 oz. cup. Ingredient Measure Calamari rings, thawed 4 OZ WT Buttermilk AS NEEDED Calamari flour AS NEEDED Asian salad mix, prepped 1/2 CUP Garlic aioli 1½ OZ VOL Marinara sauce (Angela Mia) 1½ OZ VOL Asiago cheese, shaved or Romano cheese, shredded 1 TBLS Lemon crown 1 EACH Procedures Submerge calamari in the buttermilk for 2 seconds. Toss calamari in the corn flour coating the entire surface. Place calamari into the fry basket spreading over the bottom of the basket to avoid clumping. Fry calamari for approximately 1 minute until golden brown. Measure the Asian salad mix and create a bed in the center of the plate. Place the cooked calamari on top of the salad mix Measure the garlic aioli and place it at 10 o’clock. Measure the marinara sauce and place it at 2 o’clock. Top with remaining Asiago or Romano cheese. Place a lemon crown at 6 o’ clock. CCP: During all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 10 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Crispy Calamari Allergens Milk - Calamari Rings, Asiago Cheese, Croutons, Garlic Aioli Egg - Garlic Aioli Tree Nut - None Soy - Calamari Rings Fish - None Shellfish - Calamari Rings Gluten - Breaded Calamari Rings (Wheat), Fryer Oil MSG - None
Franchise Recipe Manual / Line 11 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Fried Mozzarella Sticks (FR MOZZ) Critical Recipe Quality Indicators: Cheese sticks light golden brown, no excessive “cheese explosion”; marinara sauce hot, no burned flavor or aroma Utensils: Metal tongs, 1½ oz. ladle, tongs Presentation: Small Options bowl, 2 oz. ramekin Ingredient Measure Frozen mozzarella sticks 8 EACH Asian salad mix 1 CUP Parsley, chopped GARNISH Marinara sauce, hot 1½ OZ VOL Note: Fried Mozzarella is available at select franchise locations Procedures Place the mozzarella sticks into a fryer basket. They should not touch each other. Press the “mozzarella sticks” button on the fryer timer. Lower the basket into the hot shortening, shaking the basket to be sure the mozzarella sticks don’t stick to the basket or to each other. Fry the mozzarella sticks at 350° F for 2 minutes. NOTE: A limited amount of cheese pushing through the crust is acceptable. Lift the basket from the fryer well. Shake it gently to remove the excess shortening from the mozzarella sticks. Pile Asian salad mix in the center of the bowl. Fan the mozzarella sticks evenly around the bowl. Sprinkle parsley over entire bowl. Measure hot marinara sauce into a ramekin and place it on top of the Asian salad mix. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 12 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Fried Mozzarella Sticks Allergens Milk - Mozzarella Sticks Egg - Mozzarella Sticks Tree Nut - None Soy - Mozzarella Sticks Fish - None Shellfish - None Gluten - Mozzarella Sticks (Wheat) MSG - None
Franchise Recipe Manual / Line 13 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Grilled Shrimp Cocktail (COCKTAIL SHRIMP) Critical Recipe Quality Indicators: Shrimp fully cooked, firm, light pink or white. Utensils: Brush, tongs, 1½ oz. ladle Presentation: Square plate, 2 oz. ramekin Take Out: Dinner Box (lined), 2 oz. cup Ingredient Measure Shrimp cocktail skewers, prepped 2 EACH Steak seasoning 1 TBSP Scampi butter, melted BRUSH Prepped Asian salad mix ¼ CUP Wasabi finishing sauce (Roland’s) ½ OZ VOL Dill, dried GARNISH Smoky cocktail sauce 1 ½ OZ VOL Lemon crown 1 EACH Note: Grilled Shrimp Cocktail is available at select franchise locations. Procedures Place the shrimp skewers on a clean plate, sprinkle with steak seasoning and place them on the grill. Grill in place until the shrimp turns pink around the edges (approximately 1½ - 2 minutes). Turn shrimp skewers and grill in place until the internal temperature is 155° F (69o C) approximately 1½ - 2 minutes. CCP: Shrimp is grilled until the internal temperature reaches a minimum of 155° F (69o C). During the last 30 seconds of cooking, brush each side of the shrimp skewer with scampi butter. Mound Asian salad mix in the center of the plate. Remove shrimp from charbroiler and Remove from skewers. Shingle the grilled shrimp across each side of the lettuce mixture. Garnish the plate with “squiggly” lines of Wasabi finishing sauce around the perimeter of the plate. Garnish shrimp with dill. Ladle smoky cocktail sauce in a ramekin and arrange at 12 o’clock on the plate. Lay lemon crown on the plate at 6 o’clock. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 14 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Grilled Shrimp Cocktail Allergens Milk - Scampi Butter Egg - Wasabi Finishing Sauce Tree Nut - None Soy - Wasabi Finishing Sauce Fish - Smoky Cocktail Sauce Shellfish - Shrimp Coctail Skewers Gluten - Wasabi Finishing Sauce (Wheat)
Franchise Recipe Manual / Line 15 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Kickin’ Shrimp (KICK SHRIMP) Critical Recipe Quality Indicators: Shrimp fried to golden brown, fully cooked. Utensils: Tongs, 2 oz. ladle, mixing bowl Presentation: Red rimmed Grande glass, Square plate with bevnap, chopstick set Take Out: Clear clamshell, chopstick set Ingredient Measure Shrimp, 55-60 count – thawed 24 EACH (~6¼ OZ WT) Kickin’ flour TO COAT Kickin’ sauce, room temperature 2½ OZ VOL Asian salad mix 2 CUPS Chives, diced ½ TSP Sesame seed mix ¼ TSP Procedures Toss shrimp in flour to coat evenly and shake of excess. Place the shrimp in a fry basket and lower into the shortening. NOTE: The shrimp should not touch each other. Fry the shrimp at 350° F (177o C) for approximately 1 minute until they are light brown and internal temperature is 155° F (69o C). Lift basket from fryer and shake gently to remove any excess oil from shrimp. Place the cooked shrimp into a mixing bowl. Measure the Kickin’ shrimp sauce to the mixing bowl and toss until the shrimp has been fully coated. Measure salad mix into the bottom of the Grande glass. Place a bevnap onto a square plate and place the Grande glass onto the plate. Carefully mound the sauced shrimp on top of the Asian salad mix. Garnish evenly with chives and sesame seeds mix. Place the chopsticks into the shrimp on either side of the glass. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 16 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Kickin’ Shrimp Allergens Milk - Kickin’ Shrimp Sauce Egg - Kickin’ Shrimp Sauce Tree Nut - None Soy - Kickin’ Shrimp Sauce Fish - None Shellfish - Shrimp Gluten - Kickin’ Shrimp Flour (Wheat), Fry Oil MSG - None
Franchise Recipe Manual / Line 17 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Onion Loaf - Full (LOAF) Critical Recipe Quality Indicators Onions crispy and golden brown throughout, not dark brown, not burned. Utensils: Large onion ring basket and lid, pizza peel, yellow topped dredger, 1½ oz. ladle Presentation: Round plate, fluted plastic dessert cup Take Out: Dinner box (lined), 4 oz. cup Ingredient Measure Chilled floured onion rings Approx. 24 OZ WT Flour TO COAT Steak seasoning (Tony Roma’s) 1 TSP Parsley, chopped GARNISH Original barbecue sauce, warm* 4 OZ VOL *Some franchise locations may opt to serve substitute Barbecue Mayonnaise for Original Barbecue sauce Procedures Re-flour the onion rings in the flour reserved for onions until the rings are well coated and dry to the touch. Place four or five unbroken rings in the bottom of the basket. Add a handful of onion rings into the basket. Press them around the edges. Fill the basket with more rings packing them firmly but not to tight. Fill the basket to within ½” of the rim. Attach and secure the basket lid. The lid should touch, but not squeeze, the onion rings. Press the “onions rings” button on the fryer timer. Place the basket into the hot shortening. Fry the Onion Loaf at 350° F (177o C) for 2 minutes and 15 seconds. NOTE: If the Onion Loaf is not yet golden brown, fry for an additional 15 seconds. Hold the basket at an upward 45° angle. Gently “snap” the basket ten to twelve times over the fryer well to remove the excess shortening from the onion rings. Remove the basket lid. Place a pizza peel over the top and invert the basket quickly onto the pizza peel. Sprinkle steak seasoning over the entire onion ring. Slide onion ring onto plate and sprinkle parsley over entire plate. Measure Original BBQ sauce into the dessert cup and place it in the center of the onion ring. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 18 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Onion Loaf - Full Allergens Milk - Breaded Onions Egg - Breaded Onion Tree Nut - None Soy - Original Barbecue Sauce Fish - None Shellfish - None Gluten - Breaded Onions (Wheat), Fry Oil MSG - None
Franchise Recipe Manual / Line 19 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Onion Loaf - Half (HALF LOAF) Critical Recipe Quality Indicators: Onions crispy and golden brown throughout, not dark brown, not burned. Utensils: Small round onion ring basket and lid, pizza peel, yellow topped dredger, 1½ oz ladle Presentation: Square Plate, 2 oz. ramekin Take Out: Dinner box (lined); 2 oz. cup Ingredient Measure Chilled floured onion rings Approx. 12 OZ WT Flour TO COAT Steak seasoning (Tony Roma’s) ½ TSP Parsley, chopped GARNISH Original barbecue sauce, warm 1½ OZ VOL *Some franchise locations may opt to serve substitute Barbecue Mayonnaise for Original Barbecue sauce Procedures Re-flour the onion rings in the flour reserved for onions until the rings are well coated and dry to the touch. Place 2 to 3 unbroken rings in the bottom of the basket. Fill the basket with more rings packing them firmly but not too tight. Fill the basket to within ½” of the rim. Attach and secure the basket lid. The lid should touch, but not squeeze, the onion rings. Press the “onions rings” button on the fryer timer. Place the basket into the hot shortening. Fry the Onion Loaf at 350° F (177o C) for 2 minutes and 15 seconds. NOTE: If the Onion Loaf is not yet golden brown, fry for an additional 15 seconds. Hold the basket at an upward 45° angle. Gently “snap” the basket ten to twelve times over the fryer well to remove the excess shortening from the onion rings. Remove the basket lid. Place a pizza peel over the top and invert the basket quickly onto the pizza peel. Sprinkle steak seasoning over the entire onion ring. Slide onion ring onto plate and sprinkle parsley over entire plate. Measure the Original BBQ sauce into the 2 oz. ramekin and place it on the ramekin in the center of the onion ring. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 20 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Onion Loaf - Half Allergens Milk - Breaded Onions Egg - Breaded Onion Tree Nut - None Soy - Original Barbecue Sauce Fish - None Shellfish - None Gluten - Breaded Onions (Wheat), Fry Oil MSG - None
Franchise Recipe Manual / Line 21 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Potato Skins (SKINS) Critical Recipe Quality Indicators: Potato meat fried golden brown, not dark brown, not burned; cheese evenly and completely melted. Utensils: Tongs, yellow topped dredger, pizza peel or half sheet pan, #20 scoop Presentation: Large Options bowl, 2 oz. ramekin Take Out: Dinner box, 2 oz cup Ingredient Measure Potato skins, prepped 6 EACH Steak seasoning (Tony Roma’s) ½ TSP Italian and cheddar cheese blend 3 OZ WT Bacon pieces ¾ OZ WT Chives, diced GARNISH Sour Cream* #20 SCOOP *Some franchise locations may opt to substitute 1 ½ oz. vol. of Buttermilk Ranch dressing for sour cream. Note: Potato skins are available at select franchise locations. Procedures Place the potato skins into a fryer basket. They should not touch each other. Press the “potato skins” button on the fryer timer. Lower the basket into the hot shortening; shaking the basket to be sure the potato skins don’t stick to the basket or to each other. Fry the potato skins at 350° (177o C) F for 2 minutes. NOTE: If the potato meat is not yet golden brown, fry for an additional 15 seconds. Lift the basket from the fryer well. Shake it gently to remove the excess shortening from the potato skins. Transfer the potato skins to the pizza peel or half sheet pan. Arrange them side-by-side, touching. Sprinkle potato skins with steak seasoning. Distribute the shredded cheese evenly over the potato skins, being sure to cover them from end to end. Sprinkle the bacon pieces evenly over the cheese insuring to distribute evenly from end to end of each potato skin. Place the potato skins in the cheesemelter until the cheese is evenly melted (approximately 1½ minutes). Fan skins evenly around the bowl from 7 o’clock to 4 o’clock. Sprinkle chives evenly over the skins. Measure sour cream into a ramekin and place it in the bowl at 6 o’clock. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 22 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Potato Skins Allergens Milk - Italian and Cheddar Cheese Blend, Sour Cream Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - Potato Skins (Fry Oil) MSG - None
Franchise Recipe Manual / Line 23 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Red Hot Buffalo Wings (BUFF WINGS) Critical Recipe Quality Indicators Wings golden brown, not dark brown, not burned; vegetable sticks and Asian salad mix are crisp, not dried out or discolored Utensils: 3 oz. ladle, small mixing bowl, metal tongs, 1½ oz. ladle, cup measure Presentation: Large Options bowl, 3 oz. ramekin on garnish, wings / drumettes alternate in bowl Ingredient Measure Prepped chicken drumettes and wings 4 EACH (8 PC. TOTAL) Flour TO COAT Asian salad mix 1 CUP For “Buffalo” Buffalo wing sauce 3 OZ VOL Bleu cheese dressing 3 OZ VOL Celery sticks 6 EACH, AS GARNISH For “Carolina Honeys™”: Carolina Honeys™ sauce 3 OZ VOL Ranch dressing 3 OZ VOL Carrot sticks 6 EACH, AS GARNISH Note: Red Hot Buffalo Wings are available at select franchise locations. Procedures Re-flour the prepped chicken drumettes and wings in the flour reserved for chicken. Shake off the excess flour. Place the coated chicken pieces into a fryer basket. Press the “chicken wings” button on the fryer timer. Lower the basket into the hot shortening, shaking the basket to be sure the chicken pieces don’t stick to the basket or to each other. CCP: Chicken Wings are cooked to a minimum internal temperature of 165 º F Fry the chicken pieces at 350° F for 4 minutes and 30 seconds. Lift the basket from the fryer well. Shake it gently to remove excess shortening from the chicken pieces. Measure the buffalo wing sauce or Carolina Honeys™ sauce into the mixing bowl. Transfer the chicken pieces to the mixing bowl and gently toss to coat the chicken pieces thoroughly. Pile Asian salad in the center of the bowl. Fan the chicken wings alternating wings and drumettes around the bowl. Measure the appropriate dressing into a ramekin and place it in the center of the bowl on top of the Asian salad. Place the celery or carrot sticks in a group between any two of the wings as shown. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 24 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Red Hot Buffalo Wings Allergens Milk - Bleu Cheese Dressing, Buffalo Wing Sauce, Ranch Dressing Egg - Bleu Cheese Dressing, Ranch Dressing Tree Nut - None Soy - Bleu Cheese Dressing, Ranch Dressing Fish - None Shellfish - None Gluten - Chicken Wings (Wheat), Ranch Dressing MSG - Ranch Dressing
Franchise Recipe Manual / Line 25 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Roasted Vegetable Tuscan Flatbread (TUSC FLATBREAD) Critical Recipe Quality Indicators: Crisp shell, cheese melted and spread to edges of flatbread, ingredients distributed evenly over entire surface Utensils: Plastic tray, measuring cup, measuring spoon, pizza wheel, ½ metal sheet tray Presentation: Flatbread board Take Out: Medium box. Ingredient Measure Flatbread crust, toasted (Flatout) 1 EACH Balsamic glaze (Roland’s) 2 OZ VOL Italian cheese blend 3 OZ WT (APPOX. 1 CUP) Roasted Tuscan vegetables 1 PORTION Fried eggplant, diced ¼ CUP Feta cheese 1 TBLS Basil chiffonade 2 TBLS Procedures Place flatbread crust on a plastic tray. Drizzle balsamic glaze from each end to end and side to side leaving approximately one inch between each line of glaze. Sprinkle Italian cheese blend over sauce on flatbread crust covering the entire surface. Distribute a portion of roasted Tuscan vegetables over the flatbread. Sprinkle flatbread with fried eggplant evenly. Microwave flatbread crust in microwave for 30 seconds. Place a half size metal sheet tray on counter up-side-down. Transfer flatbread onto the ½ metal sheet pan. Place flatbread in the cheesemelter for one minute or until cheese is completely melted. Cut into 6 pieces across the width of the flatbread. Garnish flatbread with Feta cheese and basil. Arrange on serving board. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 26 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Roasted Vegetable Tuscan Flatbread Allergens Milk - Italian Cheese, Feta cheese Egg - None Tree Nut - None Soy - Flatbread Crust Fish - None Shellfish - None Gluten - Flatbread Crust (Wheat), Fried Eggplant (Wheat) MSG - None
Franchise Recipe Manual / Line 27 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Roma’s Sampler (ROMASMPL) Critical Recipe Quality Indicators: See individual recipes for specific Critical Recipe Quality Indicators. Utensils: Mixing bowl, tongs, 3 oz. ladle, 1½ oz. ladle, #20 scoop Presentation: Oval platter, rarebit dish, lined cone basket, 2 oz. ramekins(4) Take Out: See individual Recipes Ingredient Measure Breaded chicken breast pieces, frozen 5 OZ WT Buffalo wing sauce 1½ OZ VOL Half onion Loaf 1 PORTION Spinach-artichoke dip, pre-portioned 2 PORTIONS (2 EACH #10 SCOOPS) Fried tortilla chips Approx. 32 EACH Asiago cheese, shaved or Romano cheese, shredded 1 TBLS Steak seasoning (Tony Roma’s) ½ TSP Parsley, chopped GARNISH Original barbecue sauce, warm* 1½ OZ VOL Bleu cheese dressing (Ken’s) 1½ OZ VOL Picante sauce (Pace) 1½ OZ VOL Sour cream #20 SCOOP *Some franchise locations may opt to substitute Barbecue Mayonnaise for Original Barbecue sauce. Procedures Prepare breaded chicken breast pieces according to the “Appetizers – Boneless Buffalo Bites” recipe. Prepare the onion loaf according to the “Appetizers – Half Onion Loaf” recipe. Prepare the spinach dip according to the “Appetizers – Spinach Artichoke Dip” recipe. Place the rarebit of spinach dip across an oval platter from 12 o’clock to 2 o’clock. Garnish with cheese and one tortilla chip. Place the cooked half onion loaf on the oval platter at 9 o’clock. Sprinkle steak seasoning and parsley over the onion loaf. Add cooked Boneless Chicken Bites (tossed in Buffalo wing sauce) at 5 o’clock on the oval platter. Place remaining tortilla chips into a lined cone basket. Measure Original barbecue sauce, Bleu cheese dressing, picante sauce and sour cream into small ramekins. Place the Original barbecue sauce in the center of the onion ring, the Bleu cheese dressing on the oval platter at 4 o’clock, the sour cream on the platter at 7 o’clock, and the picante sauce in the ring of the cone basket with the chips. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 28 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Roma’s Sampler Allergens Milk - Bleu Cheese Dressing, Spinach Artichoke Dip, Onion Loaf, Asiago Cheese, Buffalo Wing Sauce, Sour Cream Egg - Boneless Chicken Breast Pieces, Onion Loaf, Bleu Cheese Dressing Tree Nut - None Soy - Bleu Cheese Dressing Fish - None Shellfish - None Gluten - Onion Loaf (Wheat), Breaded Chicken Breast Pieces (Wheat), Spinach Artichoke Dip (Wheat),Tortilla Chips (Fry Oil) MSG - None
Franchise Recipe Manual / Line 29 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Seared Ahi Tuna (APP AHI TUNA) Critical Recipe Quality Indicators: Tuna seared on the surface, medium rare in the center, sliced ¼” slices, flaky. Utensils: Perforated metal spatula, 1½ oz ladle, dredger, cutting board, serrated knife Presentation: Square plate, 2 oz. ramekin, chopstick set Take Out: Small box, 2 oz. cup (2), chopstick set. Ingredient Measure Tuna steak, marinated 1 EACH Sesame seed mix TO COAT BOTH SIDES Wasabi finishing sauce (Roland’s) ½ OZ VOL Wasabi-ginger sauce 1½ OZ VOL Broccoli slaw, prepped ½ CUP Note: Seared Ahi Tuna is available at CER locations & some franchise locations. Procedures Oil the flattop grill. Dredge both sides of marinated tuna into sesame seed mixture and place the seasoned fish onto the flattop. Cook until edges start to show signs of being cooked, approximately 2 minutes. Flip the tuna and grill until the second side begins to cook, approximately 2 minutes. Each side of the tuna should be cooked to 1/8” deep from the surface of the tuna. Center layer should be served medium rare unless otherwise ordered by the guest. CCP: Marinated Tuna is cooked medium rare. Place prepared tuna steak on cutting board, and slice “against the grain” into ¼” pieces, yielding 10 thin slices. Arrange Broccoli Slaw across the square plate from 3 o’clock to 9 o’clock. Shingle the sliced tuna steak across the bed of Broccoli Slaw. Garnish the plate with “squiggly” lines of Wasabi finishing sauce around the perimeter of the plate. Ladle wasabi-ginger sauce in a ramekin and arrange at 12 o’clock on the plate. Serve with wooden chopsticks. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 30 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Seared Ahi Tuna Allergens Milk - Broccoli Slaw Egg - Broccoli Slaw, Wasabi Finishing Sauce Tree Nut - None Soy - Tuna Steak, Wasabi Ginger Sauce, Wasabi Finishing Sauce Fish - Tuna Steak Shellfish - None Gluten - Marinated Tuna Steak, Wasabi Ginger Sauce, Wasabi Finishing Sauce (Wheat) MSG - Broccoli Slaw
Franchise Recipe Manual / Line 31 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Spinach Artichoke Dip (SPIN DIP) Critical Recipe Quality Indicators: Spinach artichoke dip smooth and hot; chips crisp, not burned or greasy. Utensils: 1½ oz. ladle, #20 scoop Presentation: Oval platter with bevnap, rarebit dish, (2) 3 oz. ramekins Take Out: Dinner box (lined); 16 oz. bowl; (2) 4 oz. cups Ingredient Measure Spinach-artichoke dip, pre-portioned 2 #10 SCOOPS (2 PORTIONS) Asiago cheese, shaved or Romano cheese, shredded 1 TBLS Tortilla chips – divided use Approx. 32 EACH Picante sauce (Pace) 3 OZ VOL Sour cream #20 SCOOP Note: Spinach Artichoke Dip is available at select franchise locations. Procedures Place pre-portioned spinach artichoke dip into microwave and heat until internal temperature reaches 165° F (74o C) and dip is evenly and thoroughly heated. NOTE: Microwave one portion for 2 minutes. Microwave two portions at once for 3 minutes and 15 seconds. Remove from microwave and empty spinach dip into a rarebit dish. Stir the dip with a spoon until smooth. Keep the edges of the rarebit clean. Place the rarebit onto a bevnap in the center of the plate from 1 o’clock to 7 o’clock. Top the heated dip with asiago or romano cheese. Insert a single tortilla chip on its side into the heated, stirred dip. Measure picante sauce and sour cream into ramekins. Place the ramekins on the plate at either end of the rarebit. Fill the plate with the remaining tortilla chips. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 32 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Spinach Artichoke Dip Allergens Milk - Spinach Artichoke Dip, Asiago Cheese, Sour Cream Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - Spinach Artichoke Dip (Wheat), Tortilla Chips (Fry Oil) MSG - None
Franchise Recipe Manual / Line 33 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Steak & Mushroom Flatbread (STK FLATBREAD) Critical Recipe Quality Indicators: Crisp shell, cheese melted and spread to edges of flatbread, ingredients distributed evenly over entire surface Utensils: Red tongs, yellow topped dredger, pastry brush, metal tongs, chef knife, plastic tray, squeeze bottle, measuring spoons, ½ metal sheet tray, pizza wheel Presentation: Flatbread Board Take Out: Medium box. Ingredient Measure Tenderloin steak tip portion 1 EACH (3 OZ WT) Steak seasoning (Tony Roma’s) 1 TSP Steak butter ½ OZ VOL Flatbread crust, toasted (Flatout) 1 EACH Bistro sauce (Kraft) 1 ½ OZ VOL Havarti cheese, sliced 4 EACH Wild mushroom topping 1 PORTION Red pepper, diced 1 TBLS Bleu cheese crumbles, pre-portioned 1 OZ WT Chives, chopped 1 TBLS Procedures Season each side of the tenderloin tip with HALF of the indicated amount of steak seasoning. Place the seasoned tenderloin steak on the grill for 2–3 minutes or until the steak is “seared” and turns light brown or slightly gray around the edges. Turn the tenderloin steak tip and continue cooking for approximately 2–3 minutes or until desired doneness is achieved. Brush steak with butter. Cut steak tips into 1 to 1 ½” pieces. Place flatbread crust on a plastic tray. Spread bistro sauce down the center of flatbread and using a circular motion. Microwave wild mushrooms for 20 to 30 seconds to begin to heat. Place Havarti cheese slices over sauce on flatbread crust touching each end. Sprinkle with wild mushrooms and diced red peppers evenly over flatbread crust. Microwave flatbread crust in microwave for 30 seconds. Place a half size metal sheet tray on counter up-side-down. Transfer flatbread onto the ½ metal sheet pan. Place pieces of tenderloin steak evenly over the flatbread crust. Place flatbread in the cheesemelter for one minute or until cheese is completely melted. Transfer flatbread on the flatbread board. Garnish flatbread with Bleu cheese crumbles and chives. Cut into 6 evenly sized rectangular pieces. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 34 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Steak & Mushroom Flatbread Allergens Milk - Wild Mushrooms, Havarti Cheese, Bleu Cheese Crumbles, Steak Butter Egg - Bistro Sauce Tree Nut - None Soy - Bistro Sauce, Flatbread Crust Fish - None Shellfish - None Gluten - Flatbread Crust MSG - None
Franchise Recipe Manual / Line 35 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Tony’s Sampler (SAMPLER) Critical Recipe Quality Indicators: See individual recipes for specific Critical Recipe Quality Indicators. Utensils: Mixing bowls, metal tongs, 3 oz. ladle, #20 scoop and 1½ oz. ladle, 2 oz ladle Presentation: Lined large round tray, rarebit, lined cone basket, 3 oz. ramekins, fluted plastic dessert cup, 2 oz ramekin Ingredient Measure Prepped, chicken drumettes and wings 3 EACH (6 PC. TOTAL) Flour TO COAT Buffalo wing sauce 2 OZ VOL Onion Loaf 1 PORTION Pre-portioned, spinach-artichoke dip 8 OZ VOL in rarebit dish Fried tortilla chips – divided use Approx. 32 EACH Shaved Asiago cheese 1 TBSP Celery sticks 4 EACH Carrots sticks 4 EACH Chopped parsley GARNISH Original barbecue sauce, warmed* 4 OZ VOL Bleu cheese dressing 3 OZ VOL Picante sauce 2 OZ VOL Sour cream #20 SCOOP *Some franchise locations may opt to substitute Barbecue Mayonnaise for Original Barbecue sauce. Note: Tony’s Sampler is available at select franchise locations. Procedures Prepare chicken wings according to the “Appetizers - Chicken Wings” recipe. Prepare the onion loaf according to the “Appetizers – Onion Loaf” recipe. Prepare the spinach dip according to the “Appetizers – Spinach Artichoke Dip” recipe. Place the rarebit of spinach dip across the bottom of the lined tray at 6 o’clock. Garnish with Romano cheese and one tortilla chip. Place the cooked onion loaf in the upper section of the tray. Sprinkle parsley over the onion ring. Add 3 cooked chicken wings on each side of the onion loaf at 10 o’clock and 2 o’clock. Place 2 each celery and carrot sticks on each side of the wings. Place remaining tortilla chips into a lined cone basket. Measure BBQ mayonnaise into dessert cup. Measure bleu cheese dressing, picante sauce and sour cream into ramekins. Place the BBQ mayonnaise in the center of the onion ring, the bleu cheese dressing on the tray at 4 o’clock, the sour cream on the left side of the tray at 7 o’clock, and the picante sauce in the ring of the cone basket with the chips. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 36 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Appetizers Line Tony’s Sampler Allergens Milk - Bleu Cheese Dressing, Spinach Artichoke Dip, Onion Loaf, Asiago Cheese, Buffalo Wing Sauce, Sour Cream Egg - Boneless Chicken Breast Pieces, Onion Loaf, Bleu Cheese Dressing Tree Nut - None Soy - Bleu Cheese Dressing Fish - None Shellfish - None Gluten - Onion Loaf (Wheat), Chicken Wings (Wheat), Spinach Artichoke Dip (Wheat),Tortilla Chips (Fry Oil) MSG - None