Franchise Recipe Manual / Line 82 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Baked Potato (BAKE) Critical Recipe Quality Indicators: Potato fully cooked, hot; toppings in correct order, distributed evenly. Utensils: Dinner fork, #60 scoops, soup spoons Presentation: Potato: On entrée plate - or - 6½” round plate, as appropriate Topping(s) “on the side”: On a lined 6½” round plate in 3 oz. ramekin(s) Take Out: Small bag, (3) 2 oz. cups Ingredient Measure Baked potato 1 EACH Whipped margarine 1 OR 2 #60 SCOOPS Sour cream 1 OR 2 #60 SCOOPS Cheddar cheese, shredded 2 SOUPSPOONS (½ OZ WT) Bacon pieces, cooked 1 SOUPSPOON (¼ OZ WT) Chives, diced 1 TSP (⅓ OZ WT) Procedures NOTE: The maximum holding time for baked potatoes is 1 hour at 185° F (85o C). Using a dinner fork slit the potato lengthwise across the top, using a sawing motion. Loosen the meat of the potato by “blossoming” the potato slightly by gently pressing the ends toward each other and squeezing the potato. Measure the requested toppings onto the potato in the following order: Whipped margarine Sour cream, next to whipped margarine NOTE: If the guest requests margarine and sour cream use 1 #60 scoop of each. If the guest request margarine or sour cream, use 2 #60 scoops of the requested item. Cheddar cheese on top of margarine and / or sour cream Bacon pieces on top of cheddar cheese Diced chives on top of cheddar cheese NOTE: If a baked potato is ordered “loaded”, put all five toppings on the potato. Place the potato on the plate with the entrée or on a 6 ½” round, as appropriate. Potato toppings ordered “on the side”: Measure the appropriate amounts of the requested toppings as follows: Whipped margarine and/or sour cream into separate ramekins. Cheddar cheese, bacon pieces and/or diced chives into the same ramekin. Place ramekin(s) on a bevnap lined 6½” round 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 83 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Baked Potato Allergens Milk - Sour Cream, Cheddar cheese Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 84 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Broccoli (BROC) Critical Recipe Quality Indicators: Vegetables fresh and crisp, not soggy. Utensils: None Presentation: On entrée plate - or - large rarebit, square plate with bevnap Take Out: 6 oz. bowl Ingredient Measure Broccoli portion, prepped 4 OZ PORTION Procedures Place portioned broccoli into the microwave. Microwave for 1 minute until the broccoli is hot and the butter has melted. NOTE: If microwaving more than 1 portion, refer to microwave chart for specific times. Transfer the vegetables onto the plate with the entrée or place them into a rarebit dish on a square plate, as appropriate. 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. 1 Portion 2 Portions 3 Portions 1 minute 2 minutes 3 minutes
Franchise Recipe Manual / Line 85 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Broccoli Allergens Milk – Herb Spread Egg - None Tree Nut - None Wheat - None Soy – Herb Spread Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 86 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Cole Slaw (SLAW) Critical Recipe Quality Indicators: Slaw coated with dressing; edges and sides of ramekin wiped clean. Utensils: #20 scoop, plastic tongs Presentation: 3 oz ramekin, 6½” round with bevnap Take Out: 4 oz. cup Ingredient Measure Cole slaw, prepped 2½ OZ WT Red cabbage, shredded 1/8” GARNISH Procedures CCP: Hold Cole slaw at <40° F (4o C). Stir the Cole slaw thoroughly before portioning. Measure one #20 scoop of Cole slaw into a ramekin. Clean the edges and sides if necessary. Sprinkle shredded red cabbage on top. Place in the correct position on the plate. 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 87 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Cole Slaw Allergens Milk - None Egg - Cole Slaw Tree Nut - None Wheat - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 88 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Corn Fritter Casserole (CORNCASS) Critical Recipe Quality Indicators: Casserole hot, moist; no burned crust. Utensils: Soupspoon Presentation: On entrée plate - or - on a 6½” round, as appropriate Take Out: 6 oz. bowl Ingredient Measure Cornfritter casserole, pre-portioned 1 EACH Note: Corn Fritter Casserole is available at select franchise locations. Procedures Place prepared Corn fritter casserole into microwave. Microwave for 1 minute or until corn casserole reaches an internal temperature of 165o F (74o C). NOTE: If microwaving more than 1 portion, refer to microwave chart for specific times. Place the corn casserole on the plate with the entrée or on a 6 ½” round, as appropriate and break apart slightly with a spoon. 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. 1 Portion 2 Portions 3 Portions 1 minute 2 minutes 3 minutes
Franchise Recipe Manual / Line 89 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Corn Fritter Casserole Allergens Milk - Cornfritter Casserole Egg - Cornfritter Casserole Tree Nut - None Soy - Cornfritter Casserole Fish - None Shellfish - None Gluten - Cornfritter Casserole (Wheat) MSG - None
Franchise Recipe Manual / Line 90 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Corn on the Cob (CORN) Critical Recipe Quality Indicators: Corn hot and tender, well-drained; no dried or discolored kernels Utensils: Two wooden skewers, #60 scoop Presentation: On entrée plate with 2 oz. ramekin - or – in a rarebit dish with a 2 oz. ramekin on a square plate with bevnap, as appropriate Take Out: Small bag, corn skewers, 2 oz. cup Ingredient Measure Corn cob, prepped 1 EACH Whipped margarine 1 PORTION (#60 SCOOP) Note: Corn is available at select franchise locations. Procedures NOTE: The maximum holding time for corn on the cob is 1 hour with a minimum internal temperature of 150o F (66o C). If starting with cold corn from the reach-in: Microwave the corn for 1 minute and 30 seconds or until corn has reached a minimum of 150o F (66o C). Place the corn on the plate with entrée or in a rarebit dish on a square plate. Insert skewers at least 1” into both ends of the corncob. 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. Portion whipped margarine into a 2 oz. ramekin. Set portion of margarine next to the corn cob on the entrée plate or square plate as appropriate. NOTE: Two cobs can be microwaved at the same time for 3 minutes and 30 seconds. If starting with hot corn from the steam table: Place the corn on the plate with the entrée or in a rarebit dish on a square plate, as appropriate. Remove the corn and insert skewer at least 1” into both ends of the corn cob. 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. Portion whipped margarine into a 2 oz. ramekin. Set portion of margarine next to the corn cob on the entrée plate or square plate as appropriate.
Franchise Recipe Manual / Line 91 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Corn on the Cob Allergens Milk - Corn (Margarine) Egg - None Tree Nut - None Wheat - None Soy - Corn Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 92 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Creamed Spinach (SPINACH) Critical Recipe Quality Indicators: Creamed spinach must be hot. Utensils: Presentation: Rarebit dish on square plate with bevnap; or appropriate area on main entree Take Out: 6 oz. bowl Ingredient Measure Creamed spinach, pre-portioned 1 PORTION Asiago cheese, shaved or Romano cheese, shredded 1 TBLS Note: Creamed Spinach is available at select franchise locations. Procedures Place a portion of creamed spinach into a rarebit (if necessary). Place creamed spinach in the microwave. Microwave to heat the creamed spinach until the internal temperature is 150° F (66o C) approximately 30 seconds. NOTE: If two sides are heated at the same time, increase cook time. Remove the creamed spinach from the microwave and garnish with one tablespoon of Asiago cheese. Arrange creamed spinach using the appropriate plate presentation. 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 93 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Creamed Spinach Allergens Milk - Creamed Spinach, Asiago Cheese Egg - None Tree Nut - None Soy - Creamed Spinach Fish - None Shellfish - None Gluten - Creamed Spinach (Wheat)
Franchise Recipe Manual / Line 94 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Fire Roasted Vegetables (ROAST VEG) Critical Recipe Quality Indicators: Roasted vegetables must be fresh and slightly charred. No discoloration or brown spots; not mushy. Utensils: Presentation: On entrée plate - or – large rarebit, square plate with bevnap Take Out: 16 oz. bowl Ingredient Measure Roasted vegetables AMOUNT REQUIRED** Note: Roasted vegetables are available at select franchise locations. Procedures Place portioned vegetables into the microwave. **Note: For Fire Roasted Vegetables served as a side with an entrée, one portion is served. For Fire Roasted Vegetables served as an a la carte item, two portions are served. Microwave for 50 seconds or until the vegetables are hot, but not mushy. Transfer the vegetables into a rarebit dish. Place directly on the plate with the entrée or on a square plate with a bevnap as appropriate. 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 95 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Fire Roasted Vegetables Allergens Milk - None Egg - None Tree Nut - None Wheat - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 96 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line French Fries (FRIES) Critical Recipe Quality Indicators: Fries have a maximum hold time of 5 minutes, golden brown, not burned, not soggy, outside slightly crisp, inside soft and hot, seasoning evenly distributed and visible. Utensils: Two perforated hotel pans within solid, deeper hotel pans; yellow topped dredger of fry salt Presentation: On plate - or - in paper-lined cone basket, as appropriate Take Out: Dinner box (lined) Ingredient Measure French fries, frozen 7 OZ WT (5 OZ COOKED WT) Steak seasoning (Tony Roma’s) ½ TSP 1.“5 oz. cooked wt.” is the standard portion whenever French fries are served with an entrée, sandwich or burger. Procedures Place the proper amount of frozen French fries into a fryer basket, based on the number and kind of portions needed. Distribute the fries evenly in the basket. NOTE: Do not fill basket more than half way full. Only drop one basket of French fries in a fryer at the same time. If cooking more than one basket of fries, use a second fryer. Press the “French fry” button on the fryer timer. Lower the basket into the hot shortening, shaking the basket to be sure the French fries don’t stick to the basket or to each other. Fry the French fries at 350° F (177o C) for 4 minutes. NOTE: If the fries are 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 French fries. Transfer the French fries to the perforated hotel pan. NOTE: Never mix old fries with new ones. Keep one perforated pan empty for the next batch at all times. Do not serve French fries that are more than five minutes old. Throw them away. Sprinkle approximately ½ teaspoon of seasoning over the French fries for each 5 oz. “entrée side” in the pan. Gently toss the seasoned French fries to distribute the seasoning evenly. Place the appropriate amount of cooked French fries onto the plate with the entrée or into the lined cone basket, as appropriate. 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 97 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line French Fries Allergens Milk - None Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - French Fries (Fry Oil) MSG - None
Franchise Recipe Manual / Line 98 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Loaded Mashed Potatoes (MASH) Critical Recipe Quality Indicators: Potatoes heated thoroughly. Utensils: 6 oz. Spoodle Presentation: On plate - or - 6½” round, as appropriate Take Out: 6 oz. bowl Ingredient Measure Mashed potatoes, prepped 1 EA 6 OZ SPOODLE (7 OZ WT) Cheddar cheese, shredded 1 TSP Bacon pieces, cooked ½ TSP Chives, diced 1 TSP (⅓ OZ WT) Note: Loaded Mashed Potatoes are available at select franchise locations. Procedures Stir mashed potatoes thoroughly before serving. Scoop mashed potatoes directly onto entrée plate or 6½” round. Using the spoodle, mash the top of the potatoes so that it does not look like a ball. Measure the requested toppings onto the top of the mashed potatoes. If serving with an entrée, portion in appropriate area of the plate and slightly spread so the mashed potatoes are not in the shape of the scoop. 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 99 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Loaded Mashed Potatoes Allergens Milk - Mashed Potatoes, Cheddar Cheese Egg - None Tree Nut - None Wheat - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 100 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Mashed Sweet Potatoes (MSHD SWT POT) Critical Recipe Quality Indicators: Rice fully cooked and fluffy, not raw, or overcooked. Utensils: 6 oz. solid spoodle Presentation: On plate - or - 6½” round, as appropriate Take Out: Bowl Ingredient Measure Mashed sweet potatoes, heated 6 OZ VOL Note: Mashed Sweet Potatoes are available at select franchise locations. Procedures Stir mashed potatoes thoroughly before serving. Scoop mashed potatoes directly onto entrée plate or round. Using the spoodle, mash the top of the potatoes so that it does not look like a ball. If serving with an entrée, portion in appropriate area of the plate and slightly spread so the mashed potatoes are not in the shape of the scoop. 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 101 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Mashed Sweet Potatoes Allergens Milk - Mashed Sweet Potatoes Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 102 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Natural Chips & Bleu Cheese Queso Dip (Chips & Queso) Critical Recipe Quality Indicators: Chips crisp thoroughly seasoned and bleu cheese distributed evenly. Bleu cheese queso liquidized heated properly. Utensils: Presentation: Small square plate, 2 oz. ramekim Take Out: Small box, 4 oz. cup Ingredient Measure Natural potato chips (Lamb Weston), frozen 7 OZ WT Steak seasoning ½ TSP Bleu cheese queso 3 OZ VOL Bleu cheese crumbles 1 OZ WT Parsley, chopped GARNISH Note: Natural Chips are available at select franchise locations. Procedures Place the proper amount of frozen potato chips into the fryer basket. Distribute the chips evenly in the basket. NOTE: No more than 1 portion of chips can be placed in a basket at one time to avoid clumping resulting in undercooked product. Press the “potato chips” button on the fryer timer. Lower the basket into the hot shortening, shaking the basket to be sure the potato chips don’t stick to the basket or to each other. Fry the potato chips at 350° F (177o C) for 4 minutes. NOTE: If the potato chips are 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 chips. Transfer to a mixing bowl. Sprinkle approximately ½ teaspoon of seasoning over the potato chips for each portion. Gently toss the seasoned potato chips to distribute the seasoning evenly. Place the appropriate amount of cooked potato chips onto the plate. Heat the Bleu cheese queso for 30 seconds in the microwave and then stir. Place the ramekin on the side of the mounded chips in the corner of the square plate. Sprinkle potato chips with bleu cheese crumbles. 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 103 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Natural Chips & Bleu Cheese Queso Dip Allergens Milk – Bleu Cheese Crumbles, Bleu Cheese Queso Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - Natural Chips (Fry Oil) MSG - None
Franchise Recipe Manual / Line 104 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Potato Hash with Truffle Butter (Potato Medly) Critical Recipe Quality Indicators: Potatoes have a maximum hold time of 5 minutes, not burned, not soggy, outside slightly crisp, inside soft and hot, seasoning evenly distributed and visible. Utensils: Two perforated hotel pans within solid, deeper hotel pans; yellow topped dredger of sea salt & coarse black pepper Presentation: On entrée plate or large rarebit, square plate with bevnap Take Out: Medium box with entrée or small box a la carte Ingredient Measure Potato medley, frozen 8 OZ WT (7 OZ COOKED WT) Steak Seasoning 1 TSP Sunflower truffle butter 1½ OZ VOL Asiago cheese, shaved or Romano cheese, shredded 1 TBLS Parsley, chopped GARNISH Note: Potato Hash is available at select franchise locations. Procedures Place the proper amount of frozen potato medley into a fryer basket, based on the number and kind of portions needed. Distribute the potatoes evenly in the basket. NOTE: Do not fill basket more than half way full. Only drop one basket of potato medley in a fryer at the same time. If cooking more than one basket of potatoes, use a second fryer. Press the “potato medley” button on the fryer timer. Lower the basket into the hot shortening, shaking the basket to be sure the sweet potato fries don’t stick to the basket or to each other. Fry the potato medley at 350° F (177o C) for 5 minutes. NOTE: If the potatoes are not yet crisp, fry for an additional 15 seconds. Lift the basket from the fryer well. Shake it gently to remove the excess shortening from the potato medley. Transfer the potatoes to a mixing bowl and toss them to distribute the seasoning and truffle butter evenly. Sprinkle approximately 1 teaspoon of sea salt and coarse black pepper over the sweet potato fries for each 7 oz. “entrée side” in the pan. Place the appropriate amount of cooked potato medley onto the individual plate or with the entrée as appropriate. Sprinkle Asiago cheese on top of mixture and garnish potatoes with parsley. 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 105 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Potato Hash with Truffle Butter Allergens Milk - Sunflower Truffle Butter, Asiago Cheese Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - Potato Hash (Fry Oil) MSG - None
Franchise Recipe Manual / Line 106 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Ranch Style Beans (BEANS) Critical Recipe Quality Indicators: Beans hot, well-sauced, not dried out, “popped”, overcooked or burned. Utensils: 3 oz. solid spoodle Presentation: Soup cup on entrée plate or 6 ½” round pate with bevnap Ingredient Measure Ranch style beans, prepared 6 OZ VOL Note: Ranch Style Beans are available at select locations. Procedures NOTE: The maximum holding time for ranch style beans held in a Tuf-guard liner is one shift at 165° F (74o C). Stir the beans thoroughly before portioning. Measure two spoodles into the soup cup. Clean the edges and sides, if necessary. Place the soup cup on the plate with the entrée or directly on the table, as appropriate. 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 107 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Ranch Style Beans Allergens Milk - Ranch Style Beans Egg - None Tree Nut - None Soy - Ranch Style Beans Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 108 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Rice Pilaf (RICE) Critical Recipe Quality Indicators: Rice fully cooked and fluffy, not raw, overcooked or crisp. Utensils: 3 oz. solid spoodle Presentation: On entrée plate - or - 6½” round, as appropriate Take Out: 6 oz. bowl Ingredient Measure Rice pilaf, pre-portioned 6 OZ VOL Note: ice Pilaf is available at select franchise locations. Procedures Place rice portion into microwave. Heat for 1 minute or until rice reaches 165o F (74o C). NOTE: If microwaving more than 1 portion, refer to Microwave chart for specific times. Place on entrée plate or 6½” round as appropriate. 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. 1 Portion 2 Portions 3 Portions 1 minute 2 minutes 3 minutes
Franchise Recipe Manual / Line 109 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Rice Pilaf Allergens Milk - Rice Pilaf Egg - None Tree Nut - None Soy - Rice Pilaf Fish - None Shellfish - None Gluten - Rice Pilaf, (Wheat) MSG - None
Franchise Recipe Manual / Line 110 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Roasted Garlic Green Beans (GRN BEAN) Critical Recipe Quality Indicators: Green beans must be fresh and crisp. No discoloration or brown spots. Skin must start to blister when cooked. Utensils: Mixing bowl, tongs, teaspoon, yellow topped dredger Presentation: On entrée plate - or – large rarebit, square plate with bevnap Take Out: 16 oz. bowl Ingredient Measure Green beans, fresh 4 OZ WT Roasted garlic, minced 1 TSP Steak seasoning (Tony Roma’s) ½ TSP Note: Roasted Green Beans are available at select franchise locations. Procedures Measure green beans into fry basket. Lower basket into hot oil and fry for approximately 15 –30 seconds until skin starts to blister. Pull basket from fryer and shake off excess oil. Empty green beans into a mixing bowl. Add garlic (if necessary – see note below) and steak seasoning. Toss to coat. Place directly on the plate with the entrée or in a rarebit on a square plate, as appropriate. NOTE: When preparing the first order of green beans of the day “charge” the mixing bowl by adding a tablespoon of garlic to the bowl. When you toss the beans and place them on the plate approximately 1 teaspoon of the garlic will stick to the beans. As the garlic gets used in the mixing bowl add another tablespoon to “charge” the bowl again. 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 111 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Roasted Garlic Green Beans Allergens Milk - None Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - Green Beans (Fry Oil) MSG - None
Franchise Recipe Manual / Line 112 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Sweet Potato Fries with Maple Butter (SWT POT FRIES) Critical Recipe Quality Indicators: Fries have a maximum hold time of 5 minutes, crispy, not burned, not soggy, outside slightly crisp, inside soft and hot, seasoning evenly distributed and visible. Utensils: Two perforated hotel pans within solid, deeper hotel pans; yellow topped dredger of sea salt & coarse black pepper Presentation: On a square plate or entrée plate as appropriate Take Out: Medium box with entrée or small box a la carte, 2 oz. cup maple butter Ingredient Measure Thin cut sweet potato fries, frozen 10 OZ WT (8 OZ COOKED WT) Sea salt 1 TSP Black pepper, coarse 1 TSP Maple butter 1½ OZ VOL Parsley, chopped GARNISH Note: Sweet Potato Fries are available at select franchise locations. Procedures Place the proper amount of frozen sweet potato fries into a fryer basket, based on the number and kind of portions needed. Distribute the fries evenly in the basket. NOTE: Do not fill basket more than half way full. Only drop one basket of Potato medley in a fryer at the same time. If cooking more than one basket of fries, use a second fryer. Press the “sweet potato fry” button on the fryer timer. Lower the basket into the hot shortening, shaking the basket to be sure the sweet potato fries don’t stick to the basket or to each other. Fry the sweet potato fries at 350° F (177o C) for 2 minutes. NOTE: If the fries are not yet crisp, fry for an additional 15 seconds. Heat maple butter for 15 seconds, remove and stir to blend ingredients. Lift the basket from the fryer well. Shake it gently to remove the excess shortening from the sweet potato fries. Transfer the sweet potato fries to a perforated hotel pan. NOTE: Never mix old fries with new ones. Keep one perforated pan empty for the next batch at all times. Do not serve sweet potato fries that are more than five minutes old. Throw them away. Place the appropriate amount of cooked sweet potato fries onto the individual plate or with the entrée as appropriate. Sprinkle the sea salt and coarse black pepper over the sweet potato fries. Place ramekin of maple butter in the top right corner and garnish sweet potato fries with parsley. 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 113 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Sweet Potato Fries with Maple Butter Allergens Milk - Maple Butter Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - Sweet Potato Fries (Fry Oil) MSG - None
Franchise Recipe Manual / Line 114 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Whole Grain Wild Rice Blend (WILD RICE) Critical Recipe Quality Indicators: Rice fully cooked and fluffy, not raw, or overcooked. Utensils: 6 oz. solid spoodle Presentation: On entrée plate or Rarebit on a Square Plate; Serve with a soup spoon. Take Out: Bowl Ingredient Measure Wild rice blend, pre-portioned 6 OZ VOL Note: Wild Rice is available at select franchise locations. Procedures Place rice portion into microwave. Heat for 1 minute or until rice reaches 165o F (74o C). NOTE: If microwaving more than 1 portion, refer to Microwave chart for specific times. Place on entrée plate or 6½” round as appropriate. 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 115 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Whole Grain Wild Rice Blend Allergens Milk - None Egg - None Tree Nut - None Soy - Wild Rice Fish - None Shellfish - None Gluten - Wild Rice (Wheat)
ENTRÉE INSERT
Franchise Recipe Manual / Line 116 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Chicken - Barbecued Half (CHK) Critical Recipe Quality Indicators: Chicken fully cooked, properly marked, juicy, well coated with sauce Utensils: Tongs, sauce brush Presentation: Round plate Take Out: Dinner box (lined) Ingredient Measure Hot chicken, prepped ½ EACH (breast / wing / leg / thigh) 1 Original barbecue sauce, warm 4 OZ VOL Choice of two side items * 1 PORTION EACH 1. Guests may order “all white meat” – two breasts and wing quarters – or “all dark meat” – two leg and thigh quarters. Procedures Place the prepped hot chicken on the grill, “skin side up.” Brush the chicken with barbecue sauce. Grill in place until the edges of the skin begin to bubble (approximately 1½ - 2 minutes). Flip the chicken. Brush the chicken with barbecue sauce. Grill in place until the internal temperature is 185° F (85o C) (approximately 2 minutes). CCP: Chicken is cooked to a minimum internal temperature of 165º F (74o C). Place the chicken on the plate at 6 o’clock with the bottom of the chicken facing toward the rim of the plate. Measure the two side items following the appropriate recipes. Place the starch at 1 o’clock and the other side item at 11 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. *NOTE: Menu lists coleslaw and French fries as side items. These side items may be substituted.
Franchise Recipe Manual / Line 117 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Chicken - Barbecued Half Allergens Milk - None Egg - Cole Slaw Tree Nut - None Soy - Barbecue Sauce Fish - None Shellfish - None Gluten - French Fries (Fry OIl) MSG - None
Franchise Recipe Manual / Line 118 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Chicken – Barbecued Quarter (L CHK) Critical Recipe Quality Indicators: Chicken fully cooked, properly marked, juicy, well coated with sauce Utensils: Tongs, sauce brush, chef knife Presentation: Round plate Take Out: Dinner box (lined) Ingredient Measure Hot chicken, prepped 1 EACH (breast / wing or leg / thigh quarter) Original barbecue sauce, warm 2 OZ VOL Choice of two side items * 1 PORTION EACH Procedures Place the prepped hot chicken on the grill, “skin side up”. Brush the chicken with barbecue sauce. Grill in place until the edges of the skin begin to bubble (approximately 1½ - 2 minutes). Flip the chicken. Brush the chicken with barbecue sauce. Grill in place until the internal temperature is 185° F (approximately 2 minutes). CCP: Chicken is cooked to a minimum internal temperature of 165º F Place the chicken at 6 o’clock with the meat side facing out. Measure the two side items following the appropriate recipes. Place the starch at 1 o’clock and the other side item at 11 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. *NOTE: Menu lists coleslaw and French fries as side items. These side options may be substituted.
Franchise Recipe Manual / Line 119 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Chicken – Barbecued Quarter Allergens Milk - None Egg -– Cole Slaw Tree Nut - None Soy - Original Barbecue Sauce Fish - None Shellfish - None Gluten - French Fries (Fry Oil) MSG - None
Franchise Recipe Manual / Line 120 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Chicken - Boneless Bites & Fries (B/L WINGS – FRIES) 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: Small Option bowl, 2 oz. ramekin Take Out: Medium box, 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 French fries 5 OZ WT Procedures Place frozen breaded chicken breast pieces into a fry basket. Deep fry chicken pieces for 3½ 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 center of the plate with Asian salad mix. Arrange breaded chicken pieces on a options bowl from 4 o’clock to 6 o’clock to 8 o’clock. Portion appropriate dipping sauce into a small ramekin. Arrange the dipping sauce at 3 o’clock on the plate. Measure French fries into bowl at 12 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 121 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Chicken - Boneless Bites & Fries 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 (Wheat), Ranch Dressing (Wheat), French Fries (Fry Oil) MSG - Ranch Dressing
Franchise Recipe Manual / Line 122 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Chicken Breast Grilling Critical Recipe Quality Indicators: Chicken fully cooked, properly marked Chicken may be held hot in the alto sham for a maximum of 30 minutes. Utensils: Yellow tongs, yellow topped dredger, metal tongs Presentation: As indicated in recipe Ingredient Measure Chicken breasts, thawed AS NEEDED Steak seasoning (Tony Roma’s) 1 TSP per Chicken Breast Procedures Bring all tools to work area and ensure sanitation of all equipment and tools. Wash, dry and sanitize your hands. Put on disposable gloves, cutting glove, and position appropriate cutting board securely as needed. CCP: Maintain separation of raw and ready-to-eat working areas and surfaces. Sprinkle half of the steak seasoning onto the smooth side of the chicken breast. Place chicken breast “smooth side down” on a clean well-oiled grill. Sprinkle the rest of the steak seasoning on the other side of the chicken breast. Grill in place for 1½ minutes. Rotate the chicken one-quarter turn to create diamonds on the first side. Grill in place for 1½ minutes. Flip the chicken. Grill in place for 1½ minutes. Rotate the chicken one-quarter turn to create diamonds on the second side. Grill in place until the internal temperature is 165° F (74o C) approximately 1½ minutes. CCP: Chicken is cooked to a minimum internal temperature of 165ºF (74o C). For Holding Hot: Place cooked chicken on a sheet pan in a single layer and hold hot in the alto sham at 165o F (74o C). Insure to rotate the chicken using sheet trays. NOTE: Chicken may be held hot in the alto sham for a maximum of 30 minutes when cooked properly, do not return to charbroiler. 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 123 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Chicken Breast Grilling Allergens Milk - None Egg - None Tree Nut - None Wheat - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 124 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Chicken Mojo (MOJO CK, L MOJO CHICK) Critical Recipe Quality Indicators: Chicken fully cooked, properly marked, juicy, sauced evenly. Utensils: Tongs, yellow topped dredger, 2 oz. slotted spoodle, squeeze bottle Presentation: Dinner: Large Options Bowl Lunch: Small Options Bowl Take Out: Medium box. Ingredient Measure Dinner Lunch Chicken breast, grilled 2 EACH 1 EACH Mojo sauce 2 ½ OZ (TO COAT EA SIDE) 1 ½ OZ (TO COAT EA SIDE) Pineapple salsa 4 OZ VOL (2 EA 2 OZ SPOODLE) 2 OZ VOL (2 OZ SPOODLE) Rice pilaf or Wild rice, prepped 1 PORTION Choice of one side item 1 PORTION Note: Chicken Mojo is available at select franchise locations. Procedures Prepare the chicken following the “Chicken Breast Grilling” recipe. Using a squeeze bottle, coat each side of the chicken breasts with ½ oz. of Mojo sauce during the cooking process. Dispense ½ oz. of Mojo sauce over the chicken just prior to removing from grill. Heat rice in microwave for 1 minute and place it into the bowl from 8 to 4 o’clock. Shingle chicken breast(s) across the rice so the tips of the chicken breasts align at 6 o’clock. NOTE: For lunch portion place chicken breast on top of the rice. Top chicken evenly with pineapple salsa Arrange the side item above the chicken breast in the bowl at 12 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 125 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Chicken Mojo Allergens Milk - Rice Pilaf, Broccoli (Herb Butter) Egg - None Tree Nut - None Soy - Rice Pilaf, Wild Rice Blend, Broccoli (Herb Butter) Fish - None Shellfish - None Gluten - None, Rice Pilaf (Wheat), Wild Rice Blend (Wheat) MSG - None
Franchise Recipe Manual / Line 126 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Chicken Spinach Stack (CHK STACK, L CHK STACK) Critical Recipe Quality Indicators: Chicken fully cooked, properly marked, juicy, sauced evenly. Utensils: Yellow tongs, yellow topped dredger, pizza peel or half sheet pan, metal tongs, #20 scoop Presentation: Lunch: Small Options bowl Dinner: Large Options bowl Take Out: Dinner Box (lined), 6 oz. bowl Ingredient Measure Dinner Lunch Chicken breast, grilled 2 EACH 1 EACH Spinach artichoke dip #10 SCOOP (1 PORTION) #20 SCOOP (1/2 PORTION) Asiago (or Romano) bread crumbs 1 TBLS 1 ½ TSP Rice pilaf or Wild rice, prepped 1 PORTION Choice of one side item 1 PORTION Procedures Prepare the chicken following the “Chicken Breast Grilling” recipe. Place the spinach dip into the microwave and heat for 1 minute or until internal temperature reaches 165˚ F (74o C). Divide the heated dip evenly over the grilled chicken breasts. Sprinkle half of the Asiago breadcrumb mixture evenly over the heated dip on each chicken breast. Transfer the topped chicken breast to a pizza peel or half sheet pan and heat under the cheesemelter for approximately 1 minute, or until it forms a light brown crust. Heat rice in microwave for 1 minute and place it into the bowl from 8 o’clock to 4 o’clock. Shingle the two chicken breasts across the rice so the tips of the chicken breasts align at 6 o’clock. NOTE: For lunch portion place chicken breast on top of rice. Arrange the side item above the chicken breast in the bowl at 12 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 127 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Chicken Spinach Stack Allergens Milk - Spinach Artichoke Dip, Rice Pilaf, Broccoli (Herb Butter) Egg - None Tree Nut - None Soy - None, Rice Pilaf, Wild Rice Blend, Broccoli (Herb Butter) Fish - None Shellfish - None Gluten - Spinach Artichoke Dip (Wheat), Rice Pilaf (Wheat), Wild Rice Blend (Wheat) MSG - None
Franchise Recipe Manual / Line 128 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Chicken - Fire Roasted Tuscan Chicken (TUSCAN CHICK) Critical Recipe Quality Indicators: Chicken fully cooked, properly marked, juicy, sauced evenly. Utensils: Yellow tongs, yellow topped dredger, metal tongs, sauté pan, 2 oz. ladle, tablespoon, rubber spatula, tablespoon, 3 bucket sanitation Presentation: Round plate Take Out: Dinner Box (lined), 6 oz. bowl Ingredient Measure Chicken breast, grilled 2 EACH Piccata sauce 2 OZ VOL Roasted Tuscan vegetables 1 PORTION Green olive & herb sauce 1 TBLS Rice pilaf or Wild rice, prepped 1 PORTION Choice of one side item 1 PORTION Feta cheese 2 TBLS Basil chiffonade GARNISH Note: Fire Roasted Tuscan Chicken is available at select franchise locations. Procedures Prepare the chicken following the “Chicken Breast Grilling” recipe. Ladle 2 oz. of piccata sauce into a sauté pan. Set on medium heat. Add a portion of Roasted Tuscan vegetables to the sauté pan. Add 1 tablespoon of green olive and herb sauce to the sauté pan. Heat vegetables for approximately 2 minutes or until hot. Heat rice in microwave for 1 minute. Arrange rice pilaf at 1 o’clock on the plate. Note: Guest can substitute another side item for rice pilaf. Shingle the two chicken breasts across the open side of the plate. Pour roasted vegetables and sauce over the chicken. Garnish chicken with feta cheese & basil. Arrange the side item above the chicken breast on the plate at 11 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 129 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Chicken - Fire Roasted Tuscan Chicken Allergens Milk - Scampi Butter, Sun Dried Tomato Pesto, Tomato Pesto Salad, Broccoli (Herb Butter), Rice Pilaf, Feta Cheese Egg - None Tree Nut - Sun Dried Tomato Pesto, Tomato Pesto Salad Soy - Scampi Butter, Rice Pilaf, Wild Rice Blend Fish - None Shellfish - None Gluten - Rice Pilaf (Wheat), Wild Rice Blend (Wheat) MSG - None