Franchise Recipe Manual / Line 276 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Bottled Water Critical Recipe Quality Indicators: Bottle cold; glass chilled Utensils: NONE Presentation: 14 oz. chilled glass, bevnap Ingredient Measure Bottled water 1 BOTTLE Procedures Serve water in the sealed bottle with a chilled glass on the side on a bevnap.
Franchise Recipe Manual / Line 277 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Bottled Water Allergens Milk - None Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 278 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Coffee Critical Recipe Quality Indicators: Coffee must be fresh and hot Utensils: NONE Presentation: Coffee mug, small round, bevnap, teaspoon Ingredient Measure Coffee TO FILL MUG Creamers 3 EACH Procedures Fill coffee mug with coffee. Place bevnap on a small round. Arrange cup of coffee on small round plate. Place three creamers for each cup of coffee onto small round Lay a clean teaspoon on the small round. Deliver with a sugar caddy.
Franchise Recipe Manual / Line 279 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Coffee Allergens Milk - Creamers Egg - None Tree Nut - None Wheat - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 280 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Hot Tea Critical Recipe Quality Indicators: Fresh, hot water Utensils: Tongs Presentation: Coffee mug, 6½” round, teaspoon, bevnap Ingredient Measure Choice of hot tea 1 BAG Hot water TO FILL MUG Lemon wedge 1 EACH Procedures Fill coffee mug with hot water from the hot water dispenser on the coffee machine. Place a bevnap on a small round. Arrange cup of hot water on small round. Place the wrapped hot tea bag, lemon wedge, and teaspoon onto the small round. Deliver with a sugar caddy.
Franchise Recipe Manual / Line 281 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Hot Tea Allergens Milk - None Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 282 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Iced Tea Critical Recipe Quality Indicators: Fresh, not watered down if served from pitcher. Utensils: Tongs Presentation: 20 oz. glass, Iced Teaspoon, straw, bevnap Ingredient Measure Iced tea TO FILL GLASS Lemon wedge 1 EACH Procedures Fill glass with ice. Fill with iced tea. Place lemon wedge on the rim of the glass. Place an iced teaspoon into the glass and serve with a straw. NOTE: If using an unwrapped straw, place straw directly into glass. Lemon wedges are only served with unflavored iced tea(s).
Franchise Recipe Manual / Line 283 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Iced Tea Allergens Milk - None Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 284 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Sodas Critical Recipe Quality Indicators: Utensils: Presentation: 20 oz. glass, straw, bevnap Ingredient Measure Choice of soda TO FILL GLASS Procedures Fill glass with ice. Fill with guest’s choice of soda. Serve with a straw. NOTE: If using an unwrapped straw, place straw directly into glass.
Franchise Recipe Manual / Line 285 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Sodas Allergens Milk - None Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 286 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Sparkling Water Critical Recipe Quality Indicators: Bottle cold; glass chilled. Utensils: Tongs Presentation: Wine glass, bevnap Ingredient Measure Sparkling water 1 BOTTLE Lime wedge 1 EACH Procedures Place lime wedge on the side of the glass. Serve water in the sealed bottle with a wine glass on the side on a bevnap. NOTE: If serving non-sparkling water in a bottle follow these same procedures omitting the lime.
Franchise Recipe Manual / Line 287 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Sparkling Water Allergens Milk - None Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 288 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Sugar Caddy Critical Recipe Quality Indicators: Caddies must be dry prior to filling. Utensils: Sugar caddy Presentation: On table Ingredient Measure Sweet n Low packets 8 EACH Sugar packets 14 EACH Equal (or Splenda) packets 8 EACH Procedures Gather all ingredients listed above. Make sure sugar caddies are clean and dry. Place proper amount of Sweet n Low, sugar and Equal (or Spenda)packets into sugar caddy in order listed. To refill caddies, build to amount specified above in each caddy.
Franchise Recipe Manual / Line 289 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Sugar Caddy Allergens Milk - None Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 290 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Desserts Line Bourbon Pecan Cupcake (CUPCAKE) Critical Recipe Quality Indicators: Cupcake properly cut. Sauce drizzled over the cupcake. Utensils: #10 scoop, 1 TBLS Presentation: Small square plate; soup spoon on napkin Take Out: Small box Bourbon caramel sauce- 2 oz. cup Ice Cream & Pecans- 4 oz. cup Ingredient Measure Vanilla cupcake 1 EACH Bourbon sauce 1½ OZ VOL Vanilla ice cream 1 #10 SCOOP Pecan pieces, candied 1 TBLS *Bourbon Pecan Cupcake offered at select franchise locations. Procedures Unwrap preset cupcake. Microwave cupcake and sauce for 15 seconds. Remove cupcake from the microwave. Pour bourbon sauce over the cupcake. Place a scoop of vanilla ice cream in the center of the plate. Garnish with pecans. Deliver with one clean soupspoon per guest placed on a napkin. 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 291 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Desserts Line Bourbon Pecan Cupcake Allergens Milk - Vanilla Cupcake, Vanilla Ice Cream, Bourbon Caramel Sauce Egg - Vanilla Cupcake Tree Nut - None Soy - Vanilla Cupcake Fish - None Shellfish - None Gluten - Vanilla Cupcake (Wheat), Bourbon Caramel Sauce (Wheat) MSG - None
Franchise Recipe Manual / Line 292 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Carrot Cake (CARROT) Critical Recipe Quality Indicators: Carrot cake moist, cream cheese frosting evenly spread and topped with chopped pecans Utensils: None. Presentation: Small square, soupspoon on napkin Take Out: 16 oz. bowl Ingredient Measure Carrot cake, pre-iced with pecans 1 PORTION *Carrot Cake offered at select franchise locations. Procedures Unwrap preset carrot cake. Microwave for 10 seconds to remove the chill of the refrigerator from the cake. NOTE: Time may vary. Carrot cake should not be served hot. Deliver with one clean soupspoon per guest placed on a napkin. 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 293 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Carrot Cake Allergens Milk - Carrot Cake Egg - Carrot Cake Tree Nut - Carrot Cake Soy - Carrot Cake Fish - None Shellfish - None Gluten - Carrot Cake (Wheat) MSG - None
Franchise Recipe Manual / Line 294 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Chocolate Chunk Cookie Sandwich (COOKIE SAND) Critical Recipe Quality Indicators: Cookies should be light brown without cracks and soft after reheating in microwave. Utensils: #20 Scoop Presentation: Square plate, soupspoon(s) on napkin Take Out: 16 oz bowl, 2 oz. cup (3) for ice cream and toppings. Ingredient Measure Chocolate chip cookies, prepped 2 EACH Vanilla ice cream 1 EACH - #20 SCOOP Whipped topping (Rich’s) 1 DOLLOP (≈ 1.5 OZ VOL) Chocolate topping ½ OZ VOL Caramel topping ½ OZ VOL *Chocolate Chunk Cookie Sandwich offered at select franchise locations. Procedures Unwrap cookies. Microwave cookies on a plate for 20 seconds to heat. Remove warmed cookies from the microwave. Arrange one cookie on a square plate. One scoop of ice cream in the center of the cookie, forming a base for the second cookie. Flatten ice cream slightly with the bottom of the scoop. Place the second cookie on top of the ice cream. Garnish the center of the second cookie with a dollop of whipped cream topping. Garnish the cookie and whipped cream with a stream of chocolate syrup in one direction. In the opposite direction, garnish the cookie and whipped cream topping with a stream of caramel. Deliver with a clean soup spoon on a napkin. 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 295 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Chocolate Chunk Cookie Sandwich Allergens Milk - Caramel, Chocolate Chip Cookies, Ice Cream, Whipped topping Egg - Chocolate Chip Cookies Tree Nut - None Soy - Caramel, Chocolate Chip Cookies Fish - None Shellfish - None Gluten - Chocolate Chip Cookies (Wheat) MSG - None
Franchise Recipe Manual / Line 296 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Dessert Trio (DESSERT TRIO) Critical Recipe Quality Indicators: See appropriate dessert recipes. Utensils: Refer to individual recipes. Presentation: Large rectangular plate with three small square plates, soupspoons on napkin Take Out: Refer to individual recipes. Ingredient Measure Pre-portioned desserts, guest’s choice 3 EACH Procedures Unwrap preset dessert. Build dessert according to individual recipes. Once dessert build in complete, set each square plate onto the rectangular plate. Deliver with clean soupspoons, one per guest placed on appropriate number of napkins. 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. Allergens Refer to individual recipes.
Franchise Recipe Manual / Line 297 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 BLANK PAGE
Franchise Recipe Manual / Line 298 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Desserts & Desserts Line Golden Apple Tart (APPLE TART) Critical Recipe Quality Indicators: Apple filling hot, crumb topping hot. Utensils: #20 scoop Presentation: Square plate; soup spoon on napkin Take Out: Tart- 16 oz bowl Ice cream- 4 oz. cup Ingredient Measure Apple tart, prepped 1 EA Vanilla ice cream 1 #20 SCOOP (≈ 1.5 OZ VOL) Procedures Leaving the plastic wrap on the plate, place the apple tart in the microwave. Microwave for 30 seconds. Remove the apple tart from the microwave and unwrap. Measure the ice cream and place it on top of the heated apple tart. Deliver with a clean soup spoon per guest placed on a clean napkin. 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 299 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Desserts & Desserts Line Golden Apple Tart Allergens Milk - Apple Tart, Ice Cream Egg - None Tree Nut - None Soy - Caramel, Apple Tart Fish - None Shellfish - None Gluten - Apple Tart (Wheat) MSG - None
Franchise Recipe Manual / Line 300 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Key Lime Pie (KEY LIME) Critical Recipe Quality Indicators: Utensils: Presentation: square plate; soup spoon on napkin Take Out: 16 oz. bowl Ingredient Measure Key lime pie, prepped 1 EA Whipped topping (Rich’s) 1 DOLLOP (≈ 1.5 OZ VOL) Lime twist 1 EA Note: Key Lime Pie is available at select franchise locations. Procedures Unwrap key lime pie. Dispense a large dollop of whipped topping in the center. Garnish with lime twist. Deliver with a clean soup spoon per guest placed on a clean napkin. 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 301 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Key Lime Pie Allergens Milk - Key Lime Pie, Whipped Cream Egg - Key Lime Pie Tree Nut - None Soy - Key Lime Pie Fish - None Shellfish - None Gluten - Tart Shell (Wheat) MSG - None
Franchise Recipe Manual / Line 302 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Pretzel Bread Pudding (PRETZ PUDDING) Critical Recipe Quality Indicators: Caramel should be spread evenly across the breading. No cracks should be evident in bread pudding. Utensils: Squeeze bottle Presentation: Small square, soup spoon on napkin Take Out: Pretzel bread pudding- Small box Caramel- 2 oz. cup Ingredient Measure Pretzel bread pudding 1 EACH Caramel 1 OZ VOL Procedures Heat in the microwave (unwrapped) for approximately 30 seconds or until warmed. Distribute caramel across the bread pudding touching each end. Deliver with a clean soupspoon per guest placed on a napkin. 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 303 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Pretzel Bread Pudding Allergens Milk - Pretzel Bread Pudding, Caramel Egg - Pretzel Bread Pudding Tree Nut - None Soy - Caramel Fish - None Shellfish - None Gluten - Pretzel Bread Pudding (Wheat) MSG - None
Franchise Recipe Manual / Line 304 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Raspberry Brownie Royale Critical Recipe Quality Indicators: Brownie warm; syrup drizzled evenly over ice cream. Utensils: #20 scoop Presentation: Small square, soup spoon on napkin Take Out: Brownie- 16 oz bowl Ice cream- 4 oz. cup Raspberry topping- 2 oz. cup Ingredient Measure Chocolate brownie (2 pieces / cut into a square & triangle shape 1 EA PREPORTIONED BROWNIE Vanilla ice cream 1 #20 SCOOP (≈ 1.5 OZ VOL) Raspberry topping 1 OZ VOL Procedures Unwrap preset brownie. Place in the microwave for 20 seconds to heat. Stand triangular brownie piece upright. Measure ice cream onto the center of the brownie square. Drizzle ice cream and brownie with raspberry sauce. Deliver with a clean soup spoon per guest placed on a napkin. 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 305 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Raspberry Brownie Royale Allergens Milk - Ice Cream Egg - Brownies Tree Nut - None Soy - Brownies Fish - None Shellfish - None Gluten - Brownies (Wheat) MSG - None
Franchise Recipe Manual / Line 306 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Red Velvet Cake (RED VEL CAKE) Critical Recipe Quality Indicators: Red velvet cake properly layered, cream cheese frosting evenly spread on each layer of red velvet cake. Utensils: Presentation: Small square, soup spoon on napkin Take Out: 16 oz. Bowl Ingredient Measure Red velvet cake, pre-iced 1 PORTION Procedures Unwrap preset red velvet cake. Microwave for 10 seconds to remove the chill of the refrigerator from the cake. Deliver with one clean soup spoon per guest placed on a napkin. 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 307 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Red Velvet Cake Allergens Milk - Red Velvet Cake Egg - Red Velvet Cake Tree Nut - None Soy - Red Velvet Cake Fish - None Shellfish - None Gluten - Red Velvet Cake (Wheat) MSG - None
Franchise Recipe Manual / Line 308 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Shortcake with Fresh Strawberry Sauce (STRAW SHRTCAK) Critical Control Points: Strawberry syrup drizzled evenly over the cake, sliced strawberry portion correct. Utensils: #20 scoop, 1½ oz. ladle Presentation: Square plate, soup spoon on napkin Take Out: Small box, 2 oz. cup for topping. Ingredient Measure Angel food cake, (1/18th slice) 1 EACH Strawberry topping 1 ½ OZ VOL Vanilla yogurt 1 #20 SCOOP (≈ 1.5 OZ VOL) Procedures Unwrap preset angel food cakes. Pour strawberry topping over the cake. Place a scoop of vanilla yogurt next to the cake. Deliver with a clean soupspoon per guest placed on a napkin. 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 309 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Shortcake with Fresh Strawberry Sauce Allergens Milk - Yogurt Egg - Shortcake Tree Nut - None Soy - Shortcake Fish - None Shellfish - None Gluten - Shortcake (Wheat) MSG - None
Franchise Recipe Manual / Line 310 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Strawberry Cheesecake (CHEZ CAK) Critical Control Points: Cheesecake not cracked or broken. Utensils: Spatula, 1½ oz. ladle Presentation: Square plate, soup spoon on napkin Take Out: Small box, 2 oz. cup for topping. Ingredient Measure Cheesecake, thawed 1 PIECE Strawberry topping, prepped 1 ½ OZ VOL Procedures Place cheesecake on a square plate. Ladle strawberry topping on top of the cheesecake. Deliver with a clean soup spoon per guest placed on a napkin. 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 311 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Strawberry Cheesecake Allergens Milk - Cheesecake Egg - Cheesecake Tree Nut - None Soy - Cheesecake Fish - None Shellfish - None Gluten - Cheesecake (Wheat) MSG - None
Franchise Recipe Manual / Line 312 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Tuxedo Cake (TUXEDO CAKE) Critical Recipe Quality Indicators: Chocolate cake has almost no crumbles. Icing distributed evenly on top of the cake. Both types of icing drizzled down the sides of the cake. Utensils: #20 scoop Presentation: Small square, soup spoon on napkin Take Out: Small box, 4 oz. cup Ingredient Measure Tuxedo cake, pre-iced 1 PORTION Vanilla ice cream 1 #20 SCOOP (≈ 1.5 OZ VOL) Procedures Unwrap preset tuxedo cake. Microwave for 10 seconds to remove the chill of the refrigerator from the cake. Measure ice cream onto the corner of the square plate. Deliver with one clean soup spoon per guest placed on a napkin. 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 313 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Beverages & Desserts Line Tuxedo Cake Ingredients Portion Calories Tuxedo cake 1 PORTION 536 Vanilla ice cream 1.5 OZ VOL 56 Total 591 Allergens Milk - Tuxedo Cake Egg - Tuxedo Cake Tree Nut - None Soy - Tuxedo Cake Fish - None Shellfish - None Gluten - Tuxedo Cake (Wheat) MSG - None
Kid Menu Insert
Franchise Recipe Manual / Line 314 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Appetizer Critical Recipe Quality Indicators: Vegetable sticks crisp, not dried out or discolored. Utensils: 1½ oz. ladle, tongs Presentation: 6½” round, 2 oz. ramekin Take Out: Small bag, 2 oz. cup Ingredient Measure Buttermilk ranch dressing 1½ OZ VOL Carrot sticks, prepped 2 EACH Celery sticks, prepped 2 EACH Procedures Measure the dressing into ramekin. Center the ramekin on the plate. Place the carrot sticks on one side of the ramekin and the celery sticks on the other. 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 315 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Appetizer Allergens Milk - Buttermilk Ranch Dressing Egg - Buttermilk Ranch Dressing Tree Nut - None Soy – Buttermilk Ranch Dressing Fish - None Shellfish - None Gluten - Buttermilk Ranch Dressing (Wheat) MSG - Buttermilk Ranch Dressing
Franchise Recipe Manual / Line 316 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Chicken Strips (KD TEND) Critical Recipe Quality Indicators: Chicken golden brown, not burnt. Utensils: 1½ oz. ladle, tongs Presentation: Small Options bowl, 2 oz. ramekin Take Out: Dinner Box, 2 oz. cup Ingredient Measure Kid’s Appetizer 1 EACH Chicken tenders, frozen 3 EACH Honey mustard dressing (Ken’s) 1½ OZ VOL French fries – or – chilled Kid’s Fruit 4 OZ WT COOKED -or- 1 EACH Choice of Kid’s Dessert 1 EACH Procedures Place the chicken tenders into a fryer basket. They should not touch each other. Press the “chicken strips” button on the fryer timer. Lower the basket into the hot shortening, shaking the basket to be sure the chicken tenders don’t stick to the basket or to each other. Fry the chicken tenders at 350° F (177o C) until the internal temperature is 175° F (80o C) (approximately 3½ minutes). NOTE: If the chicken is not yet golden brown, fry for an additional 30 seconds. Lift the basket from the fryer well. Shake it gently to remove the excess shortening from the chicken tenders. Fill the center of the bowl with French fries or Kid’s fruit. NOTE: Use only unseasoned French fries unless otherwise specified. Arrange the chicken tenders randomly on top of the fries or around the Kid’s fruit. Measure the honey mustard dressing into a ramekin and place it in the center of the bowl. 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: If ordered with Kid’s Fruit arrange fruit, entrée and ramekin appropriately in bowl.
Franchise Recipe Manual / Line 317 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Chicken Strips Allergens Milk - Chicken Tenders Egg - Chicken Tenders, Honey Mustard Dressing Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - Chicken Tenders (Wheat), French Fries (Fry Oil) MSG - None
Franchise Recipe Manual / Line 318 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Dessert - Dirt Cup (DIRT) Critical Recipe Quality Indicators: Pudding creamy; cookie crumbs evenly distributed over surface. Utensils: Soup spoon Presentation: Fluted plastic dessert cup on a bevnap on a 6½” round, soup spoon Take Out: 6 oz. bowl Ingredient Measure Prepped Dirt Cup <kept refrigerated at 40° F> 1 EACH Oreo® cookie crumbs 2 SOUPSPOONS Gummy worms 2 EACH, as garnish Procedures Remove the plastic wrap from the dessert. Sprinkle cookie crumbs on top of the pudding mixture. Garnish with gummy worms pressed through the crumb topping into the pudding. Place on a bevnap lined 6½” round with a soup spoon. 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 319 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Dessert - Dirt Cup Allergens Milk - Dirt Cup Egg - None Tree Nut - None Soy - Dirt Cup, Oreo Crumbles Fish - None Shellfish - None Gluten - Dirt Cup (Wheat), Oreo Crumbles (Wheat) MSG - None
Franchise Recipe Manual / Line 320 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Dessert - Sundae (SUNDAE) Critical Recipe Quality Indicators: Topping evenly distributed over ice cream. Utensils: #10 scoop Presentation: Fluted plastic dessert cup on a bevnap on a 6½” round, soup spoon Take Out: 6 oz. bowl Ingredient Measure Vanilla ice cream 1 #10 SCOOP (≈ 3 OZ VOL) Chocolate topping or 1½ OZ VOL Caramel topping or 1½ OZ VOL Oreo® cookie crumbs ¼ OZ WT, as garnish Procedures Measure one scoop of ice cream into fluted plastic dessert cup. Place choice of topping on top of ice cream and place on a bevnap lined 6½” round with a soup spoon. 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 321 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Dessert - Sundae Allergens Milk - Ice Cream, Caramel (if ordered) Egg - None Tree Nut - None Soy - Oreo Crumbs, Caramel (if ordered) Fish - None Shellfish - None Gluten - Oreo Crumbs (Wheat) MSG - None
Franchise Recipe Manual / Line 322 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Fried Shrimp (KD SHRP) Critical Recipe Quality Indicators: Shrimp golden brown, not burnt. Utensils: 1½ oz. ladle, metal tongs Presentation: Small Options bowl, 2 oz. ramekin Take Out: Dinner box, 2 oz. cup Ingredient Measure Kid’s Appetizer 1 EACH Breaded shrimp, frozen 3 EACH Cocktail sauce 1½ OZ VOL French fries - or - chilled Kid’s Fruit 4 OZ WT COOKED -or- 1 EACH Choice of Kid’s Dessert 1 EACH Procedures Place the shrimp into a fryer basket. They should not touch each other. Press the “fried shrimp” button on the fryer timer. Lower the basket into the hot shortening, shaking the basket to be sure the shrimp don’t stick to the basket or to each other. Fry the shrimp at 350° F (177o C) until the internal temperature is 155° F (59o C) approximately 2 minutes and 15 seconds. NOTE: If the shrimp 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 shrimp. Fill the center of the bowl with French fries or Kid’s fruit. NOTE: Use only unseasoned French fries unless otherwise specified. Arrange the shrimp randomly on top of the fries or around the Kid’s fruit. Measure the cocktail sauce into a ramekin and place it in the center of the bowl. 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: If ordered with Kid’s Fruit arrange fruit, entrée and ramekin appropriately on bowl.
Franchise Recipe Manual / Line 323 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Fried Shrimp Allergens Milk - None Egg - None Tree Nut - None Soy - None Fish - None Shellfish - Breaded Shrimp Gluten - Breaded Shrimp (Wheat), French Fries (Fry Oil) MSG - None