linerecipesmanual

Franchise Recipe Manual / Line 230 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steak Garnish – Sundried Bleu Cheese Topping for Steaks (SUNBLEU CHZ CRST) Critical Recipe Quality Indicators: Sundried Bleu cheese topping must start to crust on top of the steak. Utensils: Metal tongs, sheet pan or pizza peel Presentation: As indicated in recipe, steak covered evenly with Sundried Bleu cheese topping Take Out: Served on steak. Ingredient Measure Steak, cooked 1 EACH Sundried Bleu cheese steak topping 1 PORTION (2½ OZ WT) Parsley, chopped GARNISH Procedures Prepare the steak according to the appropriate recipe. When steak is almost done place steak onto a pizza peel or sheet pan. NOTE: Do not overcook the steak, as the cooking process will continue as the topping melts. Place Sundried Bleu cheese steak topping portion on top of the undercooked steak. NOTE: Sides and edges of topping may be folded onto steak for best coverage. Place the topped steak under the cheesemelter until topping becomes lightly browned and starts to form a crust. Remove steak from cheesemelter and transfer to a clean plate following the remainder of the appropriate recipe. Garnish steak 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 231 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steak Garnish – Sundried Bleu Cheese Topping for Steaks Allergens Milk - Sundried Bleu Cheese Crust Egg - Sundried Bleu Cheese Crust Tree Nut - Sundried Bleu Cheese Crust Soy - Sundried Bleu Cheese Crust Fish - Sundried Bleu Cheese Crust Shellfish - None Gluten - None MSG - None

Franchise Recipe Manual / Line 232 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steak Garnish - Whisky Barrel Sauce Topping (WHISK SAUCE) Critical Recipe Quality Indicators: Whiskey barrel sauce must be fully heated. Utensils: Metal tongs, 1 ½ oz ladle Presentation: As indicated in recipe, steak covered evenly with Whisky barrel sauce, 2 oz. ramekin Take Out: Dinner Box (lined), 4 oz. cup Ingredient Measure Steak, cooked 1 EACH Whiskey barrel sauce* 2 EA PORTIONS (3 OZ VOL) Parsley, chopped GARNISH *Some franchise locations may not offer this steak topper. Procedures Prepare the steak according to the appropriate recipe. Cold Storage: When steak is almost done, heat the whiskey barrel sauce in the microwave for approximately 30 seconds or until internal temperature reaches165°F (74° C). Hot Holding: Stir whiskey barrel sauce with a ladle. Remove steak from the grill and place it on the plate following the appropriate recipe. Pour 1½ oz. of hot whiskey barrel sauce evenly over the steak. Pour 1½ oz. of hot whiskey barrel sauce into a 2 oz. ramekin. Set on the plate at 10 o’clock (or in the center of the plate if two side options are served on the plate. Garnish steak 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 233 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steak Garnish - Whisky Barrel Sauce Topping Allergens Milk - Whisky Barrel Sauce Egg - None Tree Nut - None Soy - Whisky Barrel Sauce Fish - Whisky Barrel Sauce Shellfish - None Gluten - Whisky Barrel Sauce (Wheat) MSG - None

Franchise Recipe Manual / Line 234 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steak Garnish – Wild Mushrooms (WILD MUSH) Critical Recipe Quality Indicators: Mushrooms must be fully heated. Utensils: Presentation: As indicated in recipe, steak covered evenly with mushroom topping. Take Out: 4 oz. cup in medium box with entrée. Ingredient Measure Steak, cooked 1 EACH Wild mushroom topping 2 PORTIONS (4 OZ VOL) Parsley, chopped GARNISH Procedures Prepare the steak according to appropriate recipe. When steak is almost done, heat the wild mushroom portions in the microwave for approximately 30 seconds or until internal temperature reaches 165° F (74o C). Remove the steak from the grill and place it on the plate following the appropriate recipe. Pour two portions of heated wild mushroom topping evenly on top of the steak. Garnish with chopped 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 235 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Entrées Line Steak Garnish – Wild Mushrooms Allergens Milk - Wild Mushroom Topping Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None

BURGERS / SANDWICHES INSERT

Franchise Recipe Manual / Line 236 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Bacon Cheeseburger (BAC CHEZBURG) Critical Recipe Quality Indicators: Cooked to specification, juicy, melted cheese lightly browned; bacon hot. Side items meet specs. Utensils: Metal spatula, metal tongs, yellow topped dredger Presentation: Round Plate Take Out: Dinner Box (lined) Ingredient Measure Beef patty, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Sliced cooked bacon 2 SLICES Choice of cheese (Cheddar, Swiss or Jack cheese) 2 SLICES Hamburger bun 1 EACH Romaine lettuce, 1 tomato slice, 2 red onion rings GARNISH Pickle spear 1 EACH French fries 5 OZ WT COOKED Note: Bacon Cheese Burger is available at select franchise locations. Procedures Cook hamburger according to Hamburger Grilling recipe. NOTE: Do not overcook the burger. The burger will continue to cook as the topping melts. When the burger is almost finished, top with Swiss, cheddar or Jack cheese and melt on grill. Place the bacon on the grill until sizzling. Toast hamburger bun and place on the bottom of the plate at 6 o’clock. NOTE: Do not butter buns if placing into bun toaster. Remove burger from grill and top with bacon. Place the garnish onto heel of bun. Place burger on top of the garnish. Top burger with burger bun crown. Place the pickle spear on the round plate at 3 o’clock. Arrange seasoned French fries 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 237 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Bacon Cheeseburger Allergens Milk - Cheddar Cheese Sliced, Hamburger Bun Egg - None Tree Nut - None Soy - Hamburger Bun Fish - None Shellfish - None Gluten - Hamburger Bun (Wheat), French Fries (Fryer Oil) MSG - None

Franchise Recipe Manual / Line 238 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Bistro Burger (BISTRO BURGER) Critical Recipe Quality Indicators: Cooked to specification, juicy, cheese evenly melted. Side items meet specs Built & stacked properly. Utensils: Metal spatula, yellow topped dredger, 2oz. spoodle, squeeze bottle Presentation: Round Plate Take Out: Dinner Box (lined) Ingredient Measure Beef patty, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Fresh mozzarella cheese 1 SLICE (1 OZ) Tomato pesto salad, drained 2 OZ WT Caramelized onions 2 OZ Asiago cheese, shaved (or shredded Romano cheese) 2 TBLS Hamburger bun 1 EACH Shredded lettuce 1 OZ Sundried tomato pesto sauce 1 ½ OZ Pickle slices 3 EACH French fries 5 OZ WT Note: The Bistro Burger is available at select franchise locations. Procedures Cook hamburger according to Hamburger Grilling recipe. Once burger is flipped, place one slice (1 oz.) of fresh mozzarella on the burger. Place drained tomato pesto salad on top of the burger. Microwave caramelized onions for 15-30 seconds. Top the burger with hot caramelized onion. Toast the hamburger bun and place on the bottom of a round plate at 6 o’clock. NOTE: Do not butter buns if placing into bun toaster. Arrange shredded lettuce on heel of the bun. Using a squeeze bottle, dispense sundried tomato pesto sauce over the lettuce. Top shredded lettuce with 3 pickle slices. Place burger on top of ingredients. Top burger with bun crown. Arrange the French fries 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 239 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Bistro Burger Allergens Milk - Mozzarella Cheese, Asiago Cheese, Caramelized Onions, Hamburger Bun, Sundried Pesto Sauce Egg - Sundried Pesto Sauce Tree Nut - Tomato Pesto Salad, Sundried Pesto Sauce Soy - Caramelized Onions, Hamburger Bun Fish - None Shellfish - None Gluten - Hamburger Bun (Wheat), French Fries (Fry Oil) MSG - None

Franchise Recipe Manual / Line 240 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Buffalo Chicken Sandwich (BUFF CK SAND) Critical Recipe Quality Indicators: Chicken golden brown, not burnt; bun lightly toasted Utensils: 1½ oz. ladle, tongs, dredger, squeeze bottle with wing sauce Presentation: Round Plate Bleu cheese dressing: 2 oz. ramekin Take Out: Dinner Box (lined) Ingredient Measure Chicken Breast, thawed – or – prepped Buffalo chicken* 1 EACH (6 OZ WT) Buffalo wing sauce 4 ½ OZ VOL Flour TO COAT TWICE Hamburger bun 1 EACH Romaine lettuce, 2 tomato slices, 2 red onion rings and a pickle spear GARNISH French fries 5 OZ WT Bleu cheese dressing 1½ OZ VOL Note: The Buffalo Chicken Sandwich is available at select franchise locations. Procedures Put on disposable gloves and dip the chicken breast in approximately 3 oz. of Buffalo wing sauce to coat. Lift the breast and let the excess sauce run off. Dredge the chicken in the flour reserved for chicken. Press down firmly, flip it and press it down again to make the breast thinner and larger. Lift the breast and shake off excess the flour. Note: The chicken can be pre-battered and held refrigerated on a floured sheet pan for up to 5 hours. Repeat the first two steps. When done the breast should be between 4” and 5” wide and 6” long. Place the breaded chicken breast into a fryer basket and lower the basket into the shortening. Ensure chicken doesn’t stick. Fry the chicken at 350° F until the internal temperature is 165° F – 170o F (74o – 77o C) for approximately 3½ minutes. CCP: Fry chicken until the internal temperature reaches a minimum of 165° F (74o C). Lift the basket from the fryer well. Shake it gently to remove excess shortening from the chicken. Toast the hamburger bun and place it on the bottom of the plate at 6 o’clock. NOTE: Do not butter buns if placing into bun toaster. Place the chicken on the heel of the bun and squeeze 1½ oz. of Buffalo wing sauce onto the chicken. Place the bun crown to the right of the sandwich. Lay the garnish on top of the bun crown and place the pickle spear on the round plate in front of the bun crown. Arrange the French fries at 12 o’clock. Measure the bleu cheese dressing into a ramekin and place it in the center of 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 241 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Buffalo Chicken Sandwich Allergens Milk - Buffalo Wing Sauce, Hamburger Bun, Bleu Cheese Dressing Egg - Bleu Cheese Dressing Tree Nut - None Soy - Hamburger Bun, Bleu Cheese Dressing Fish - None Shellfish - None Gluten - Flour (Wheat), Hamburger Bun (Wheat), French Fries (Fry Oil) MSG - None

Franchise Recipe Manual / Line 242 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Cajun Onion Burger (CAJUN BURG) Critical Recipe Quality Indicators: Patty fully cooked, juicy; cheese evenly melted, onions crisp and brown, side items meet specs. Utensils: Metal spatula, metal tongs, yellow topped dredger, squeeze bottle, mixing bowl Presentation: Round Plate Take Out: Medium box. Ingredient Measure Beef patty, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Cajun seasoning ½ TSP Cheddar cheese slices 2 EACH Fried onions 2 OZ Cajun seasoning ¼ TSP Hamburger bun 1 EACH Shredded lettuce 1 OZ Chipotle mustard 1 ½ OZ VOL Pickle slices 3 EACH Tomato slice 1 EACH French fries 5 OZ WT COOKED Note: The Cajun Onion Burger is available at select franchise locations Procedures Cook hamburger according to Hamburger Grilling recipe. Season each side of the burger with Cajun seasoning. Once burger is flipped, place cheddar cheese slices on the burger. Drop onion rings into fry basket and fry until golden brown (approximately 2 minutes). Remove burger from grill once cheese melts. Toast the hamburger bun and place on the heel of the bun on a round plate at 6 o’clock. Place shredded lettuce on heel of the bun. Using a squeeze bottle, dispense chipotle mustard over the shredded lettuce. Top shredded lettuce with 3 pickle slices and a tomato slice. Place burger on top of ingredients. Season fried onions evenly with Cajun seasoning. Mound fried onions on burger. Top burger with bun crown. Arrange the French fries 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 243 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Cajun Onion Burger Allergens Milk - Cheddar Slice, Hamburger Bun, Fried Onions Egg - None, Fried Onions Tree Nut - None Soy - Hamburger Bun Fish - None Shellfish - None Gluten - Hamburger Bun (Wheat), Chipotle Mustard (Wheat), Fried Onions (Wheat), French Fries (Fry Oil) MSG - None

Franchise Recipe Manual / Line 244 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Cheesy Burger (CHEESY BURGER) Critical Recipe Quality Indicators: Patty fully cooked, juicy; cheese evenly melted. Utensils: Metal spatula, yellow topped dredger Presentation: Round Plate Take Out: Dinner Box (lined) Ingredient Measure Beef patty, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Swiss cheese, sliced 1 SLICE Cheddar cheese 1 SLICE Jack cheese, sliced 1 SLICE Hamburger bun 1 EACH Romaine lettuce, 1 tomato slice, 2 red onion rings GARNISH Pickle spear 1 EACH French fries 5 OZ WT COOKED Note: The Cheesy Burger is available at select franchise locations. Procedures Cook hamburgerer according to Hamburger Grilling recipe. When the burger is almost finished, top with Swiss, cheddar and Jack cheeses, in this order, and melt on grill. Toast hamburger bun and place on the bottom of the plate at 6 o’clock. NOTE: Do not butter buns if placing into bun toaster. Place the garnish onto heel of bun. Place burger on the top of the garnish. Top burger with burger bun crown. Place the pickle spear on the round plate at 3 o’clock. Arrange seasoned French fries 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 245 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Cheesy Burger Allergens Milk - Cheddar Cheese Slice, Havarti Cheese, Jack Cheese Hamburger Bun Egg - None Tree Nut - None Soy - Hamburger Bun Fish - None Shellfish - None Gluten - Hamburger Bun, French Fries (Fry Oil) MSG - None

Franchise Recipe Manual / Line 246 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Chicken Caprese Panini (CHK PANINI) Critical Recipe Quality Indicators: Drain Tomato pesto salad well; bread should be light golden color with grill marks. Utensils: Yellow tongs, yellow topped dredger, metal tongs, serrated knife, metal spatula Presentation: Large Round Take Out: Dinner Box (lined) Ingredient Measure Chicken Breast, grilled 1 EACH Garlic olive oil 1 TBLS Panini bread slices 2 EACH Asiago cheese, shaved or Romano cheese, shredded 2 TBLS Tomato slices 2 EACH Balsamic vinaigrette (Ken’s) “TO COAT” Steak seasoning (Tony Roma’s) SPRINKLE Basil chiffonade 1 TBLS Fresh mozzarella, sliced 3 SLICES (1 OZ EACH) Pickle spear 1 EACH French fries 5 OZ WT COOKED Note: The Chicken Caprese Panini is available at select franchise locations. Procedures Prepare chicken breast following the “Chicken Breast Grilling” recipe. Brush each slice of Panini bread with garlic olive oil. Place bread onto work surface, oiled side down on the surface. Sprinkle Asiago (or Romano) cheese evenly over one slice of bread. Dip tomato slices into the Balsamic vinaigrette dressing to coat completely. Sprinkle tomato slices with steak seasoning. Arrange on the bread slice, on top of the cheese. Place fresh basil on top of the tomato slices. Cut grilled chicken on a bias into 3 pieces. Arrange over the fresh basil. Arrange fresh mozzarella on top of the chicken pieces. Top ingredients with the second slice of Panini bread. Place sandwich into Panini grill and close lid. Allow to toast for 3 minutes or until the bread is a toasted golden with brown grill marks. Remove from grill and cut sandwich in half on diagonal. Place sandwich into plate with seasoned French fries at 12 o’clock & pickle spear at 3 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 247 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Chicken Caprese Panini Allergens Milk - Asiago Cheese, Mozzarella Cheese Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - Panini Bread (Wheat), French Fries (Fry Oil) MSG - None

Franchise Recipe Manual / Line 248 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Chicken Jack & Bacon Sandwich (CHK JACK SAND) Critical Recipe Quality Indicators: Chicken fully cooked, properly marked, juicy; cheese evenly and completely melted; bacon fully cooked; bun lightly toasted. Side items meet specs. Utensils: Yellow tongs, yellow topped dredger, metal tongs, 1½ oz. ladle Presentation: Round Plate, 2 oz. ramekin Take Out: Dinner Box (lined) ), 2 oz. cup Ingredient Measure Chicken breast, grilled 1 EACH Jack cheese, sliced 2 SLICES (¾ OZ WT EACH) Sliced cooked bacon 2 STRIPS Burger bun* 1 EACH Romaine lettuce, 1 tomato slice, 2 red onion rings GARNISH Pickle spear 1 EACH French fries 5 OZ WT COOKED Honey Mustard (Ken’s) 1½ OZ VOL *Burger bun may be substituted with a Ciabatta bun at select franchise locations. Note: The Chicken Jack & Bacon Sandwich is available at select franchise locations. Procedures Prepare the chicken following the “Chicken Breast Grilling” recipe. Place the cheese on top of the cooked chicken. Place the bacon on the grill until sizzling. Criss-cross the bacon strips on top of the cheese. Move the chicken to the coolest section of the grill and leave it in place until the cheese melts (approximately 1 minute). Toast the burger bun and place it on the bottom of the plate at 6 o’clock. NOTE: Do not butter burger bun if placing into bun toaster. Place the chicken onto the heel of the bread. Place the bun crown to the right of the chicken breast. Lay the garnish on top of the bun crown. Place the pickle spear on the round plate in front of the sandwich at 6 o’clock. Arrange seasoned French fries at 12 o’clock. Measure Honey mustard into a ramekin and place it 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 249 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Chicken Jack & Bacon Sandwich Allergens Milk - Jack Cheese, Hamburger Bun Egg - Honey Mustard Tree Nut - None Soy - Hamburger Bun Fish - None Shellfish - None Gluten - Hamburger Bun (Wheat), French Fries (Fry Oil) MSG - None

Franchise Recipe Manual / Line 250 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Crispy Onion Burger (ONION BURG) Critical Recipe Quality Indicators: Patty fully cooked, juicy; cheese evenly melted, onions crisp and brown, side items meet specs. Utensils: Metal spatula, metal tongs, yellow topped dredger, squeeze bottle, mixing bowl, 1 oz. ladle Presentation: Round Plate Take Out: Dinner Box (lined) Ingredient Measure Beef patty, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Cheddar cheese, sliced 2 SLICES (¾ OZ WT EACH) Fried onion rings 1 CUP Original barbecue sauce (divided use) 1½ OZ VOL Hamburger bun 1 EACH Romaine leaf, 1 tomato slice, 2 red onion rings GARNISH Pickle spear 1 EACH French fries 5 OZ WT COOKED Note: The Crispy Onion Burger is available at select franchise locations Procedures Cook hamburger according to Hamburger Grilling recipe. Drop onion rings into fry basket and fry until golden brown (approximately 2 minutes). When burger is almost finished, drizzle 1 oz. of Original sauce on top of the burger. Place cheese on top of the sauced burger and cook until cheese melts. Top burger with fried onions and squirt an additional ½ ounce of Original barbecue sauce on top of the onions. Toast hamburger bun and place on the bottom of the plate at 6 o’clock. NOTE: Do not butter burger buns if placing into bun toaster. Place the garnish onto the heel of the bun. Place burger on top of the garnish. Top burger (with fried onions), with the burger bun crown. Place the pickle spear on the round plate at 3 o’clock. Arrange seasoned French fries 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 251 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Crispy Onion Burger Allergens Milk - Fried Onions, Cheddar Cheese, Hamburger Bun Egg - Fried Onions Tree Nut - None Soy - Original Barbecue Sauce, Hamburger Bun Fish - None Shellfish - None Gluten - Fried Onions (Wheat), Hamburger Bun (Wheat) French Fries (Fry Oil) MSG - None

Franchise Recipe Manual / Line 252 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Cuban Sandwich (CUBAN SANDWICH) Critical Recipe Quality Indicators: Pork fully heated; bread lightly toasted. Side item meet specs. Utensils: Metal spatula, panini press or steak weight, squeeze bottle, serrated knife Presentation: Round Plate Take Out: Dinner Box (lined) Ingredient Measure Ciabatta bread* 1 EACH Yellow mustard (French’s) 1 TSP Swiss cheese, sliced 2 SLICES Marinated Cuban pork, pre-portioned 5 OZ WT Shaved ham, pre-portioned 1½ OZ WT Pickle chips 4 EACH Pickle spear 1 EACH French fries 5 OZ WT *Ciabatta bun may be substituted with another “crusty” textured roll with approval. Note: The Cuban Sandwich is available at select franchise locations. Procedures Microwave the marinated Cuban pork portion and shaved ham for 30-45 seconds in the microwave or until the internal temperature reaches 165˚F. NOTE: Do not butter Ciabatta bread if placing into bun toaster. Toast Ciabatta bread in bun toaster or butter and toast in the cheesemelter until golden brown. NOTE: A Panini press can be used as an option to the flattop and steak weight. The cook time is 4 minutes at 400°F (204° C). Spread 1 tsp. of yellow mustard on the top piece of Ciabatta bread. Place the heated Cuban pork onto the heel of the Ciabatta bread. Lay the heated ham on top of the pork. Top the ham with Swiss cheese and arrange pickle slices evenly on top of the cheese. Place the top piece of bread onto the sandwich and place it onto the flat top grill. Place a heated steak weight on top of the closed sandwich and press down. Cook for 2 minutes on one side, turn the sandwich over and cook for 2 more minutes with the weight on top. Remove from the grill and cut the sandwich in half on a diagonal. Place one sandwich half cut sides out on the plate from 9 to 6 o’clock. Arrange second half from the center of the plate to the rim, at 4 o’clock. Place pickle next to the sandwich at 3 o’clock. Arrange the French fries 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 253 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Cuban Sandwich Allergens Milk - Swiss Cheese Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - Ciabatta Bread (Wheat), Marinated Cuban Pork (Wheat), French Fries (Fry Oil) MSG - None

Franchise Recipe Manual / Line 254 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Memphis Burger (MEMPHIS BURG) Critical Recipe Quality Indicators: Hot and moist. No dry pieces or fatty deposits. Cooked to specification, juicy; cheese evenly melted. Side items meet specs. Utensils: Metal spatula, red tongs, yellow topped dredger, squeeze bottle Presentation: Round Plate Take Out: Dinner Box (lined) Ingredient Measure Burger patty, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 EACH Cheddar cheese, sliced 2 SLICES (¾ OZ WT EACH) Bacon slices, cooked 2 EACH Pulled pork , pre-portioned 2 ½ OZ WT Memphis BBQ Sauce 1½ OZ VOL Hamburger bun 1 EACH Pickle chips 3 EACH 2 red onion rings 2 EACH Pickle spear 1 EACH Burger patty, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 EACH Note: The Memphis Burger is available at select franchise locations Procedures Cook hamburger according to Hamburger Grilling recipe. Place cheese on top of the beef patty and cook until cheese melts. Heat bacon slices. Arrange bacon slices on top of the cheese forming an “X”. Toast hamburger bun and place the heel on the bottom of the plate at 6 o’clock. Place the pickle chips and red onion rings onto the heel of the bun. Place burger on top of the garnish. Place pulled pork portion into microwave and heat for 30 seconds or until product reaches 165oF (74o C). Remove pork from microwave and mound meat on top of the cheese and bacon. Distribute 1 ½ ounces of Memphis BBQ Sauce on top of heated pork. Place the pickle spear at 3 o’clock. Arrange seasoned French fries 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 255 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Memphis Burger Allergens Milk - Cheddar Cheese Slice, Hamburger Bun Egg - None Tree Nut - None Soy - Hamburger Bun, Memphis Sauce Fish - None Shellfish - None Gluten - Hamburger Bun (Wheat), French Fries (Fry Oil) MSG - None

Franchise Recipe Manual / Line 256 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Nolita’s Deli Panini (DELI PANINI) Critical Recipe Quality Indicators: Bread should be light golden color with grill marks. Utensils: Pastry brush, 1 ½ oz ladle, serrated knife, metal spatula Presentation: Round Plate Take Out: Medium box. Ingredient Measure Turkey, shaved 5 OZ WT Garlic olive oil 1 TBLS Panini bread slices 2 EACH Havarti cheese, sliced 4 EACH Salami, sliced 5 EACH (approx. 1 OZ WT) Pepperoncini sauce 2 TBLS Pickle spear 1 EACH French fries 5 OZ WT COOKED Procedures Heat turkey in the microwave for 30 seconds. Brush each slice of panini bread with garlic olive oil. Place bread onto work surface, oiled side down on the surface. Place Havarti cheese slices evenly over both slices of bread. Place sliced salami over one slice of Panini bread. Place heated turkey over sliced salami. Spread pepperonchini sauce over cheese on second slice of Panini bread. Top ingredients with the second slice of Panini bread. Place sandwich into panini grill and close lid. Allow to toast for 3 minutes or until the bread is a toasted golden with brown grill marks. Remove from grill and cut sandwich in half on diagonal. Place sandwich into plate with seasoned French fries at 12 o’clock & pickle spear at 3 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 257 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Nolita’s Deli Panini Allergens Milk - Havarti Cheese, Pepperoncini Sauce Egg - Pepperoncini Sauce Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - Panini Bread (Wheat), French Fries (Fry Oil) MSG - None

Franchise Recipe Manual / Line 258 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Pulled Chicken Sandwich (CAR SAND) Critical Recipe Quality Indicators: Chicken prepped/portioned accurately, completely glazed with sauce. Side items meet specs. Utensils: 1 oz. ladle Presentation: Round Plate Take Out: Dinner Box (lined) Ingredient Measure Prepped pulled chicken < kept refrigerated at 40° F. > 5 OZ WT Carolina Honeys TM sauce 2 OZ VOL Hamburger bun 1 EACH Pickle spear, 2 red onion rings and 1 pepperoncini GARNISH French fries 5 OZ WT Note: Pulled Chicken Sandwich is available at select franchise locations. Procedures Measure the Carolina Honeys TM sauce into the pre-portioned chicken and place it into the microwave. Microwave the bagged portion of chicken until the internal temperature is 165° F (74° C) (approximately 1 minute). Toast hamburger bun and place the heel on the bottom of the plate at 6 o’clock. NOTE: Do not butter buns if placing into bun toaster. Pile the chicken onto the heel of the bun. Place the bun crown to the right of the sandwich. Lay the garnish on top of the bun crown and place the pickle spear on the round plate in front of the bun crown. Arrange the French fries 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 259 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Pulled Chicken Sandwich Allergens Milk - Hamburger Bun Egg - None Tree Nut - None Soy - Hamburger Bun Fish - None Shellfish - None Gluten - Hamburger Bun (Wheat), French Fries (Fry Oil) MSG - None

Franchise Recipe Manual / Line 260 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Pulled Pork Sandwich (PORK SAND) Critical Recipe Quality Indicators: Hot and moist. No dry pieces or fatty deposits. Utensils: Squeeze bottle, dredger Presentation: Round Plate Take Out: Dinner Box (lined) Ingredient Measure Pulled pork , pre-portioned 5 OZ WT Hamburger bun 1 EACH Memphis sauce 1½ OZ VOL Memphis rub ¼ TSP or 2 SHAKES 2 red onion rings and 1 pepperoncini GARNISH Pickle spear 1 EACH French fries 5 OZ WT COOKED Procedures Toast hamburger bun and place the heel on the bottom of the plate at 6 o’clock. NOTE: Do not butter buns if placing into bun toaster. Place pulled pork portion into microwave and heat for 1 minute or until product reaches 165o F (74o C). Remove from microwave and pile the pulled pork onto the heel of the bun. Using a squeeze bottle squirt Memphis sauce on top of the pork. Sprinkle the Memphis rub on top of the sauce. Place the bun crown to the right of the sandwich. Lay the garnish on top of the bun crown. Place the pickle spear on the round plate in front of the sandwich at 6 o’clock. Arrange seasoned French fries 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 261 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Pulled Pork Sandwich Allergens Milk - Hamburger Bun, Margarine Egg - None Tree Nut - None Soy - Hamburger Bun, Margarine, Memphis Sauce Fish - None Shellfish - None Gluten - Hamburger Bun (Wheat), French Fries (Fry Oil) MSG - None

Franchise Recipe Manual / Line 262 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Roma Burger (ROMA BURGER) Critical Recipe Quality Indicators: Cooked to specification, juicy; cheese evenly melted. Side items meet specs. Utensils: Metal spatula, frill pick, yellow topped dredger Presentation: Round Plate Take Out: Dinner Box (lined) Ingredient Measure Beef patty, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Cheddar cheese, sliced 2 SLICES Hamburger bun 1 EACH Shredded lettuce 1 OZ WT Tomato slice 1 EACH Pickle slices 3 EACH Red onion rings 2 EACH Pickle slice 1 EACH GARNISH Pickle spear 1 EACH French fries 5 OZ WT COOKED *Bison burger offered at select franchise locations. Note: The Roma Burger is available at select franchise locations. Procedures Cook hamburger according to Hamburger Grilling recipe. Place cheese on top of the burger and grill until cheese melts. Toast the hamburger bun and place on the bottom of a round plate at 6 o’clock. NOTE: Do not butter buns if placing into bun toaster. Arrange shredded lettuce on the heel of the bun. Top shredded lettuce with 3 pickle slices. Arrange tomato over the pickles. Arrange 2 red onion rings over the tomato. Place burger on top of the garnish. Top burger with burger bun crown. Spear remaining pickle slice through the burger crown with a frill pick. Place the pickle spear on the round plate at 3 o’clock. Arrange seasoned French fries 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 263 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Roma Burger Allergens Milk - Cheddar Cheese Sliced, Hamburger Bun Egg - None Tree Nut - None Soy - Hamburger Bun Fish - None Shellfish - None Gluten - Hamburger Bun (Wheat), French Fries (Fry Oil) MSG - None

Franchise Recipe Manual / Line 264 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Steakhouse Burger (STK BURGER) Critical Recipe Quality Indicators: Cooked to specification, juicy, cheese evenly melted. Side items meet specs Utensils: Metal spatula, tongs, yellow topped dredger Presentation: Round Plate, 2 oz. ramekin Take Out: Medium box, 2 oz. cup for demi glace. Ingredient Measure Beef patty, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Worcestershire sauce (Lea & Perrins) 1 TSP Cabernet demi-glace 1 TBLS (1/2 OZ VOL) Havarti cheese, sliced 2 EACH Rosemary bacon, cooked 2 SLICES Hamburger bun 1 EACH Shredded lettuce 1 OZ WT Tomato slice 1 EACH Pickle slices 3 EACH French fries 5 OZ WT COOKED Cabernet demi-glace 2 OZ VOL Procedures Place seasoned burger on grill and top with Worcestershire sauce. Continue to cook hamburger burger according to Hamburger Grilling recipe. Once burger is flipped, place 1 tablespoon of Cabernet demi glace on the burger. Top burger with havarti cheese slices to melt. Heat rosemary bacon and arrange on the melted cheese forming an “X”. Toast the hamburger bun and place on the bottom of a round plate at 6 o’clock. Place shredded lettuce on heel of the bun. Top shredded lettuce with 3 pickle slices. Arrange tomato slice over the pickles. Place burger on top of ingredients. Top burger with bun crown. Arrange seasoned French fries at 12 o’clock. Add a ramekin of Cabernet demi-glace on the plate at 9 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 265 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Steakhouse Burger Allergens Milk - Hamburger Bun, Havarti Cheese Egg - None Tree Nut - None Soy - Hamburger Bun, Cabernet Demi Glace Fish - Worcestshire Sauce Shellfish - None Gluten - Hamburger Bun (Wheat), Cabernet Demi Glace (Wheat), French Fries (Fry Oil) MSG - None

Franchise Recipe Manual / Line 266 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Sun-Dried Bleu Cheese Burger (SUNDRDBLU BRGER) Critical Recipe Quality Indicators: Cooked to specification, juicy, melted cheese lightly browned; bacon hot. Side items meet specs. Utensils: Metal spatula, metal tongs, yellow topped dredger, sheet pan or pizza peel Presentation: Round Plate Take Out: Medium box. Ingredient Measure Beef patty, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Sun-dried bleu cheese steak topping 1 PORTION (2½ OZ WT) Hamburger bun 1 EACH Romaine lettuce, 1 tomato slice, 2 red onion rings GARNISH Pickle spear 1 EACH French fries 5 OZ WT COOKED Procedures Cook hamburger or Bison burger according to Hamburger Grilling recipe. When burger is almost done, place it onto a pizza peel or sheet pan. NOTE: Do not overcook the burger. The burger will continue to cook as the topping melts. Place sun-dried bleu cheese topping portion on top of the undercooked burger. Place the topped burger under the cheesemelter until topping becomes lightly browned and starts to form a crust. Place the bacon on the grill until sizzling. Toast hamburger bun and place on the bottom of the plate at 6 o’clock. NOTE: Do not butter buns if placing into bun toaster. Remove burger from cheesemelter. Place the garnish onto heel of bun. Place burger on top of the garnish. Top burger with burger bun crown. Place the pickle spear on the round plate at 3 o’clock. Arrange seasoned French fries 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 267 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Sun-Dried Bleu Cheese Burger Allergens Milk - Hamburger Bun, Sun-dried Bleu Cheese Crust Egg - Sun-dried Bleu Cheese Crust Tree Nut - Sun-dried Bleu Cheese Crust Soy - Hamburger Bun, Sun-dried Bleu Cheese Crust Fish - Sun-dried Bleu Cheese Crust Shellfish - None Gluten - Hamburger Bun (Wheat), French Fries (Fry Oil) MSG - None

Franchise Recipe Manual / Line 268 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Turkey Cheddar Melt (TURKEY CHEDDAR) Critical Recipe Quality Indicators: Turkey warmed, cheese evenly and completely melted; bread lightly toasted. Utensils: Measure cup, metal spatula, squeeze bottle, butter wheel, metal tongs, serrated knife, frill picks (2) Presentation: Round Plate Take Out: Dinner Box (lined) Ingredient Measure Chilled floured onion rings 1 CUP Flour TO COAT Sliced turkey, pre-portioned 1 EACH (5 OZ WT) Texas toast style bread 2 EACH Margarine, melted 1 OZ VOL Cheddar cheese, sliced 2 SLICES Original barbecue sauce* 1 OZ VOL Tomato slices 2 EACH Sliced cooked bacon 2 SLICES Pickle spear GARNISH French fries 5 OZ WT COOKED *Original barbecue sauce may be substituted with BBQ Mayonnaise at select franchise locations. Procedures Re-flour the onion rings until the rings are well coated and dry to the touch. Drop onion rings into fry basket and fry until golden brown (approximately 2 minutes). Heat the turkey portion in the microwave for 30 seconds or until warmed. Lay bacon slices on the grill and heat until sizzling. Coat one side of each piece of Texas toast with margarine and place them buttered-side down onto the flattop grill. Place a piece of cheese on each slice of Texas toast. Squeeze Original barbecue sauce on top of the cheese on one piece of toast. Lay the tomato slices on top of the piece of toast with the Original barbecue sauce. Place the heated turkey on top of the other piece of toast. Remove bacon from grill and place it on top of the turkey laying parallel to each other. Stack the onion rings on top of the turkey and the bacon. When the cheese has completely melted, put the sandwich together by flipping the tomato topped toast on top of the turkey and onion rings. Remove the sandwich from grill and cut in half on a diagonal. Place the sandwich halves, cut side facing out, up onto the lip of the plate at 6 o’clock. Lay the pickle spear to the right side of the sandwich at 3 o’clock. Arrange seasoned French fries 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 269 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Turkey Cheddar Melt Allergens Milk - Cheddar Cheese, Margarine, Onion Rings Egg - Onion Rings Tree Nut - None Soy - Original Barbecue Sauce, Texas Toast, Margarine Fish - None Shellfish - None Gluten - Texas Toast (Wheat), Onion Rings (Wheat), French Fries (Fry Oil) MSG - None

Franchise Recipe Manual / Line 270 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Wild Mushroom Havarti Burger (HAV MUSH BURG) Critical Recipe Quality Indicators: Cooked to specification, juicy, mushrooms and sauce fully heated, cheese evenly distributed. Side items meet specs Utensils: Metal spatula, yellow topped dredger Presentation: Round Plate Take Out: Medium box. Ingredient Measure Beef patty, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Wild mushroom, portion 1 EACH (2 OZ VOL) Havarti cheese, sliced 2 SLICES Hamburger bun 1 EACH Romaine lettuce, 1 tomato slice, 2 red onion rings GARNISH Pickle spear 1 EACH French fries 5 OZ WT COOKED Procedures Cook hamburger according to Hamburger Grilling recipe. When burger is almost finished, microwave wild mushroom portion for approximately 30 seconds or until internal temperature reaches 165oF (74o C). Place hot mushrooms on top of the burger and top with Havarti cheese. Move the burger to the coolest section of the grill and leave it in place until the cheese melts (approximately 1 minute). Toast hamburger bun and place it at the bottom of the round plate at 6 o’clock. NOTE: Do not butter buns if placing into bun toaster. Place the garnish onto heel of bun. Place burger on top of the garnish. Top burger with burger bun crown. Place the pickle spear on the round plate at 3 o’clock. Arrange seasoned French fries 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 271 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Wild Mushroom Havarti Allergens Milk - Havarti Cheese, Hamburger Bun, Wild Mushrooms Egg - None Tree Nut - None Soy - Hamburger Bun Fish - None Shellfish - None Gluten - Hamburger Bun (Wheat), French Fries (Fry Oil) MSG - None

Franchise Recipe Manual / Line 272 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Hamburger Bun (and Ciabatta Bread)Toasting Critical Recipe Points: Bun halves evenly golden brown; brushed with melted margarine from edge to edge Utensils: Pastry brush or butter wheel Presentation: As directed in recipe Ingredient Measure Hamburger Buns / Slider Buns (and Ciabatta Bread) AS NEEDED Margarine, melted TO COVER ONE SIDE Procedures Place buns into bun toaster. NOTE: Do not butter buns if placing into bun toaster. Or evenly coat both sides of bun or bread with melted margarine. Place hamburger buns onto sheet tray and place into cheesemelter. OR Toast on flat top grill. Bun or bread halves should be golden brown 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 273 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Hamburger Bun (and Ciabatta Bread)Toasting Allergens Milk - Hamburger Bun Egg - None Tree Nut - None Soy - Hamburger Bun Fish - None Shellfish - None Gluten - Hamburger Bun (Wheat) MSG - None

Franchise Recipe Manual / Line 274 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Hamburger Grilling Critical Recipe Quality Indicators: Patty fully cooked, juicy Utensils: Metal spatula, red tongs, yellow topped dredger Presentation: As indicated Ingredient Measure Beef patty, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Procedures Sprinkle half of the seasoning on each side of the hamburger and place on a well-oiled grill. Grill in place for 2 minutes. NOTE: Never press the patty with the spatula. Rotate the patty a quarter turn to create diamond marks on the first side. Grill in place for 2 minutes. Flip the patty and grill for an additional 1 – 5 minutes, based on the requested “degree of doneness”, rotating the patty approximately halfway through the remaining cooking time. If requested or called for in the individual burger recipe, add cheese or other toppings to the top of the patty and/or heat bacon on the grill to ensure that it is sizzling after rotating the burger. Toast the hamburger bun, plate and present according to individual recipe. Medium - 150º F (66o C): 5 ½ min. min. Med. Well - 160º F (71o C): 6 min. Well - 170º F (77o C): 7 ½ min. 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 275 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Burgers & Sandwiches Line Hamburger Grilling Allergens Milk - None Egg - None Tree Nut - None Wheat - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None

BEVERAGES & DESSERTS INSERT