Franchise Recipe Manual / Line 324 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Kid’s Fruit Critical Recipe Quality Indicators: Fresh fruit very fresh, well-colored, juicy, seeds removed as indicated; portion-packed fruit completely sealed. Utensils: Chef knife or small utility knife, teaspoon, 2 oz. spoodle Presentation: On entrée plate or 6½” round Take Out: 6 oz. bowl- Fruit Ingredient Measure Options: Apple 1 /6 wedge, seeds removed 3 EACH – or – Apple sauce portion pack 1 1 EACH – or – Banana halved 1 EACH – or – Cantaloupe ⅛ wedge, seeds removed 1 EACH – or – Fruit cocktail served in dessert cup 4 OZ VOL – or – Grapes, seedless 1 - 2 OZ WT bunch 1 EACH – or – Orange ¼ wedge 2 EACH – or – Watermelon ¾” thick x 3” wide slice 1 EACH 1.All portion packs must be completely sealed or they cannot be used! Procedures NOTE: To maintain freshness, all fruit portions should be prepared “to order.” Do not remove the skin or rind from any fresh fruit item. Rinse whole fruit under cold running water. Then, using a sharp chef’s or utility knife, prepare the fruit portion as follows: Halve the apple from top to bottom. Rub the cut side of one half with lemon juice before wrapping it. Cut the other half into three equal wedges, top to bottom. Carefully pare away the seeds Halve the banana cross-wise. Rub the cut side of one half with lemon juice before wrapping it. Cut a ⅛ wedge from the cantaloupe, from “stem” to “blossom.” Scoop the seeds from the wedge. Detach a single cluster of ten to twelve grapes from the main bunch. Halve the orange from top to bottom. Cut one half into two equal pieces, top to bottom. Cut a ¾” thick wheel from the watermelon. Cut wedges from the wheel that measure approximately 3” along the rind. Wrap the remaining fruit tightly in plastic wrap and refrigerate it for later use. 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 325 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Kid’s Fruit Allergens Milk - None Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten – None MSG - None
Franchise Recipe Manual / Line 326 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Hamburger (KD BURG) Critical Recipe Quality Indicators: Patty fully cooked, properly marked, juicy, internal temperature at least 170° F; bun lightly toasted. Utensils: Metal spatula Presentation: Small Options bowl Take Out: Dinner box Ingredient Measure Kid’s Appetizer 1 EACH Beef patty, frozen 1 EACH Hamburger bun 1 EACH French fries - or - chilled Kid’s Fruit 4 OZ WT COOKED -or- 1 EACH Choice of Kid’s Dessert 1 EACH Procedures NOTE: Cook all Kid’s Hamburgers to at least “Medium Well” 170° F (77o C). In many locations, cooking to 170° F (77o C) is a legal requirement. Place the beef patty on a clean, well-oiled section of the grill. Grill in place for 1½ minutes. NOTE: NEVER press the patty with a spatula. Rotate the patty one-quarter turn to create diamonds on the first side. Grill in place for 1½ minutes. Flip the patty. Grill in place for another 1½ minutes. Rotate the patty one-quarter turn. Grill in place for 1½ minutes until the internal temperature is 170° F (77o C). Toast the two halves of the hamburger bun lightly, “cut side up,” in the bun toaster. Fill the center of the bowl with French fries or Kid’s fruit. NOTE: Use only unseasoned French fries unless otherwise specified. Place the hamburger on the bun and place it on top of the fries. 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 327 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Hamburger 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 328 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Pizza (KD PZZA) Critical Recipe Quality Indicators: Cheese evenly melted and lightly browned; internal temperature at least 170° F. Utensils: Round plate, pizza peel or half sheet pan, chef knife or pizza wheel, tan cutting board Presentation: Small Options bowl Take Out: Dinner box Ingredient Measure Kid’s Appetizer 1 EACH Pre-cooked pizza 1 EACH French fries - or - chilled Kid’s Fruit 4 OZ WT COOKED -or- 1 EACH Choice of Kid’s Dessert 1 EACH Procedures Remove the plastic wrap from the pizza, place it on a plate and place the plate in the microwave. Microwave the pizza for 30 seconds. (If using the “dessert” microwave, press the “brownie” button.) Transfer the pizza to a pizza peel or half sheet pan and place it in the cheesemelter. Heat the pizza until the internal temperature is 170° F (77o C) approximately 3 – 3½ minutes and the cheese topping is evenly melted and lightly browned. Cut the pizza into four equal wedges. Place the pizza along one side of the bowl Measure French fries or Kid’s fruit and place it in the bowl next to the pizza. NOTES: Use only unseasoned French fries unless otherwise specified. 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 329 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Pizza Allergens Milk - Pizza Egg - None Tree Nut - None Soy - Pizza Fish - None Shellfish - None Gluten - Pizza (Wheat), French Fries (Fry Oil) MSG - None
Franchise Recipe Manual / Line 330 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Kid’s Mac & Cheese (KIDS MAC) Critical Recipe Quality Indicators: Mac and Cheese heated to 165o F. Utensils: Chef knife Presentation: Rarebit in a small Options bowl, soup spoon Take Out: Dinner box, 16 oz. bowl Ingredient Measure Kid’s Appetizer 1 EACH Mac and Cheese (Kraft) 7 OZ OR 10 OZ BAG French fries - or - chilled Kid’s Fruit 4 OZ WT COOKED -or- 1 EACH Choice of Kid’s Dessert 1 EACH Procedures Placed bag in microwave and cook for 1 minute. Remove bag from microwave. Open the bag, with knife, and pour the contents into a rarebit dish. Place the rarebit dish into the bowl. Measure and add the French fries or Kid’s fruit to the bowl. Serve with a soup spoon on the plate next to the rarebit. CCP: Mac and Cheese is cooked to a minimum internal temperature of 165º F (74o C). 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: Use only unseasoned French fries unless otherwise specified.
Franchise Recipe Manual / Line 331 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Kid’s Mac & Cheese Allergens Milk - Macaroni & Cheese Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - Macaroni & Cheese (Wheat), French Fries (Fry Oil) MSG - None
Franchise Recipe Manual / Line 332 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Kid’s Ribs (KD RIB) Critical Recipe Quality Indicators: Ribs heated thoroughly, sauce “glazed” to meat. Utensils: Tongs, sauce brush Presentation: Small Options bowl Take Out: Dinner box Ingredient Measure Kid’s Appetizer 1 EACH Options: Spare ribs, prepped 3 BONES Options: Any of our barbecue sauces 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 Prepare the ribs following the “Ribs - St. Louis Style” entrée recipe. Fill the center of the bowl with French fries or Kid’s fruit. Place the ribs on top of French fries or next to the Kid’s fruit. 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. NOTES: Use only unseasoned French fries unless otherwise specified. If ordered with Kid’s Fruit, arrange fruit, entrée and ramekin appropriately on bowl.
Franchise Recipe Manual / Line 333 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Kid’s Menu Line Kid’s Ribs Allergens Milk - None Egg - None Tree Nut - None Soy - Original Barbecue Sauce Fish - None Shellfish - None Gluten - French Fries (Fry Oil) MSG - None
LUNCH BOX MENU INSERT
Franchise Recipe Manual / Line 334 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Lunch Box Menu Line Cheesy Burger (LUNBX CHY BURG) Critical Recipe Quality Indicators: Patty fully cooked, juicy; cheese evenly melted. Utensils: Metal spatula, yellow topped dredger Presentation: White sandwich box, liner paper Ingredient Measure Beef patty, thawed 1 EACH Steak seasoning (Tony Roma’s) 1 TSP Swiss cheese, sliced 1 SLICE Cheddar cheese, sliced 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 Chocolate chip cookie, wrapped 1 EACH Fruit (Apple or Orange) 1 EACH Mustard packet 1 EACH Ketchup packet 1 EACH Procedures Cook hamburger according to Hamburger Grilling recipe. NOTE: All burgers are cooked to a minimum of 160o F (71o C). When the burger is almost finished, top with Swiss cheese, cheddar cheese, and Jack cheese, 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 burger into white sandwich box, lined with liner paper at 3 o’clock. Lay the pickle spear at 6 o’clock in the box. Place a chocolate chip cookie into the box at 11 o’clock. Place a piece of whole fruit into the box between the wrapped cookie and pickle. Place packets of mustard and ketchup into the box 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 335 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Lunch Box Menu Line Cheesy Burger Allergens Milk - Havarti Cheese, Cheddar Cheese, Jack Cheese, Hamburger Bun, Chocolate Chip Cookie Egg - Chocolate Chip Cookie Tree Nut - None Soy - Hamburger Bun, Chocolate Chip Cookie Fish - None Shellfish - None Gluten - Hamburger Bun (Wheat), Chocolate Chip Cookie (Wheat) MSG - None
Franchise Recipe Manual / Line 336 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Lunch Box Menu Line Chicken Jack & Bacon Sandwich (LUNBOX CHKSAND) 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 Presentation: White sandwich box, liner paper, small soufflé 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 Chocolate chip cookie, wrapped 1 EACH Fruit (Apple or Orange) 1 EACH Honey mustard dressing (Ken’s) 1 ½ OZ VOL 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. Lay the garnish on top of the chicken breast. Place the bun crown on top of the sandwich garnish. Place the sandwich into white sandwich box, lined with liner paper at 3 o’clock. Lay the pickle spear at 6 o’clock in the box. Place a chocolate chip cookie into the box at 11 o’clock. Place a piece of whole fruit into the box between the wrapped cookie and pickle. Ladle honey mustard dressing into a small ramekin. Seal with soufflé lid. Place honey mustard dressing into the box 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 337 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Lunch Box Menu Line Chicken Jack & Bacon Sandwich Allergens Milk - Jack Cheese, Burger Bun, Chocolate Chip Cookie Egg - Chocolate Chip Cookie, Honey Mustard Dressing Tree Nut Soy - Burger Bun, Chocolate Chip Cookie Fish - None Shellfish - None Gluten - Hamburger Bun (Wheat), Chocolate Chip Cookie (Wheat) MSG - None
Franchise Recipe Manual / Line 338 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Lunch Box Menu Line Pulled Chicken Sandwich (LUNBX CARSAN) Critical Recipe Quality Indicators: Chicken prepped/portioned accurately, completely glazed with sauce. Side items meet specs. Utensils: 1 oz. ladle Presentation: White sandwich box, liner paper, small soufflé cup Ingredient Measure Prepped pulled chicken < kept refrigerated at 40° F. > 5 OZ WT Carolina Honeys TM barbecue sauce 2 OZ VOL Hamburger bun 1 EACH Red onion rings 2 EACH Pickle spear 1 EACH Chocolate chip cookie, wrapped 1 EACH Fruit (Apple or Orange) 1 EACH Original barbecue sauce 1 PACKET 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 (74o 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. Lay two red onion rings on top of the chicken. Place the bun crown on top of the sandwich. Place the sandwich into white sandwich box, lined with liner paper at 3 o’clock. Lay the pickle spear at 6 o’clock in the box. Place a chocolate chip cookie into the box at 9 o’clock. Place a piece of whole fruit into the box between the wrapped cookie and pickle. Place a packet of Tony Roma’s original BBQ sauce 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 339 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Lunch Box Menu Line Pulled Chicken Sandwich Allergens Milk - Hamburger Bun, Chocolate Chip Cookie Egg - Chocolate Chip Cookie Tree Nut - None Soy - Hamburger Bun, Chocolate Chip Cookie, Original Barbecue Sauce Fish - None Shellfish - None Gluten - Hamburger Bun (Wheat), Chocolate Chip Cookie (Wheat) MSG - None
Franchise Recipe Manual / Line 340 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Lunch Box Menu Line Pulled Pork Sandwich (LUNBX PORK) Critical Recipe Quality Indicators: Hot and moist. No dry pieces or fatty deposits. Utensils: Squeeze bottle, dredger Presentation: White sandwich box, liner paper, small soufflé cup Ingredient Measure Pulled pork , pre-portioned 5 OZ WT Hamburger bun 1 EACH Original BBQ Sauce, Tony Roma’s 1½ OZ VOL. Memphis rub ¼ TSP or 2 SHAKES Pickle spear 1 EACH Chocolate chip cookie, wrapped 1 EACH Fruit (Apple or Orange) 1 EACH Original BBQ Sauce, Tony Roma’s 1 PACKET 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. Sauce with original BBQ sauce. Sprinkle the Memphis rub on top of the sauce. Lay two red onion rings on top of the pulled pork. Place the bun crown on top of the sandwich. Place the sandwich into white sandwich box, lined with liner paper at 3 o’clock. Lay the pickle spear at 6 o’clock in the box. Place a chocolate chip cookie into the box at 9 o’clock. Place a piece of whole fruit into the box between the wrapped cookie and pickle. Place a packet of Tony Roma’s original BBQ sauce 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 341 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Lunch Box Menu Line Pulled Pork Sandwich Allergens Milk – Hamburger Bun, Chocolate Chip Cookie Egg – Chocolate Chip Cookie Tree Nut - None Soy – Hamburger Bun, Original Barbecue Sauce, Chocolate Chip Cookie Fish - None Shellfish - None Gluten - Hamburger Bun (Wheat), Chocolate Chip Cookie (Wheat) MSG - None
Franchise Recipe Manual / Line 342 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Lunch Box Menu Line Turkey Cheddar Melt (LUNBX TURKEY) Critical Recipe Quality Indicators: Turkey warmed, cheese evenly and completely melted; bread lightly toasted. Utensils: Metal spatula, butter wheel, metal tongs, serrated knife, frill picks (2) Presentation: White sandwich box, liner paper Ingredient Measure 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 Tomato slices 2 EACH Sliced cooked bacon 2 SLICES Pickle spear GARNISH Chocolate chip cookie, wrapped 1 EACH Fruit (Apple or Orange) 1 EACH *Original barbecue sauce may be substituted with BBQ Mayonnaise at select franchise locations. Procedures 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 other piece of Texas toast with sliced cheese. 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. When the cheese has completely melted, put the sandwich together by flipping the tomato topped toast on top of the turkey and bacon strips. Remove the sandwich from grill and cut in half on a diagonal. Place the sandwich halves, cut side facing one another, into white sandwich box, lined with liner paper at 3 o’clock. Lay the pickle spear at 6 o’clock in the box. Place a wrapped chocolate chip cookie into the box at 9 o’clock. Place a piece of whole fruit into the box between the cookie and pickle. 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 343 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Lunch Box Menu Line Turkey Cheddar Melt Allergens Milk - Margarine, Cheddar Cheese, Chocolate Chip Cookie, Egg - Chocolate Chip Cookie Tree Nut Soy - Texas Toast, Margarine, Original Barbecue Sauce, Chocolate Chip Cookie Fish - None Shellfish - None Gluten - Texas Toast (Wheat), Chocolate Chip Cookie (Wheat) MSG - None
PLATTERS INSERT
Franchise Recipe Manual / Line 344 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Platters Line Baby Back Ribs Platter Critical Recipe Quality Indicators: Ribs are clearly hot and slathered with the guests’ choice of sauce. Utensils: Chef knife, tongs, sauce brush, 4 oz. perforated spoodle Presentation: 16” party platter, 2 – 4 oz soufflé cups and lids, 16 oz container and lid. Ingredient Measure Baby back ribs, prepped 3 SLABS Original barbecue sauce, warm 12 OZ VOL (for ribs) Cole slaw 16 OZ VOL Original barbecue sauce, warm 8 OZ VOL (in soufflé cups) Refer to appropriate entrée recipe for specific item preparation. St. Louis Style Ribs Platter Critical Recipe Quality Indicators: Ribs are clearly hot and slathered with the guests’ choice of sauce Utensils: Chef knife, tongs, sauce brush, 4 oz. perforated spoodle Presentation: 16” party platter, 2 - 4 oz soufflé cups and lids, 16 oz container and lid. Ingredient Measure Spareribs, prepped 3 SLABS Original barbecue sauce, warm 12 OZ VOL (for ribs) Cole slaw 16 OZ VOL Original barbecue sauce, warm 8 OZ VOL (in soufflé cups) Refer to appropriate entrée recipe for specific item preparation.
Franchise Recipe Manual / Line 345 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Platters Line Chicken Tenders Platter Critical Recipe Quality Indicators: Chicken golden brown, not dark brown, not burnt. Utensils: Tongs, 1 ½ oz. ladles, 4 oz. perforated spoodle Presentation: 16” party platter, 2 - 4 oz soufflé cups and lids, 16 oz container and lid Ingredient Measure Chicken tenderloins, frozen 20 EACH Cole Slaw 16 OZ VOL Honey mustard dressing (Ken’s) 4 OZ VOL (in soufflé cups) Buttermilk Ranch dressing 4 OZ VOL (in soufflé cups) Refer to appropriate entrée recipe for specific item preparation. Chicken Tenders & Shrimp Platter Critical Recipe Quality Indicators: See individual recipes for specific Critical Recipe Quality Indicators Utensils: Tongs, 1 ½ oz ladles, 2 oz. ladle, 4 oz. perforated spoodle Presentation: 16” party platter, 4 – 4 oz. soufflé cups and lids, 16 oz container and lid. Ingredient Measure Breaded shrimp, frozen 15 EACH Chicken tenderloins, frozen 15 EACH Cole Slaw 16 OZ VOL Cocktail Sauce 8 OZ VOL (in soufflé cups) Honey mustard dressing (Ken’s) 8 OZ VOL (in soufflé cups) Refer to appropriate entrée recipe for specific item preparation.
Franchise Recipe Manual / Line 346 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Platters Line Rib Sampler Platter Critical Recipe Quality Indicators: Ribs are clearly hot and slathered with the guests’ choice of sauce. Utensils: Chef knife, tongs, sauce brush, 4 oz. perforated spoodle Presentation: 16” party platter, 2 – 4 oz soufflé cups and lids, 16 oz container and lid. Ingredient Measure Baby back ribs, prepped 1½ SLABS (18 BONES) Spare ribs, prepped 1½ SLABS (18 BONES) Original barbecue sauce, warm 12 OZ VOL (for ribs) Cole slaw 16 OZ VOL Original barbecue sauce, warm 8 OZ VOL (in soufflé cups) Refer to appropriate entrée recipe for specific item preparation. Pork Slider Platter Critical Recipe Quality Indicators: Hot and moist. No dry pieces or fatty deposits, buns soft. Utensils: Squeeze bottle, dredger, 1½ oz. ladles, 4 oz. perforated spoodle Presentation: 16” party platter, 2 – 4 oz soufflé cups and lids, 16 oz container and lid Ingredient Measure Pulled pork 4 ORDERS (20 OZ WT) Slider buns 12 EACH Pickle chips 12 SLICES Memphis rub 3 TSP Cole slaw 16 OZ VOL Memphis sauce 8 OZ VOL (in soufflé cups) Refer to appropriate entrée recipe for specific item preparation.
Franchise Recipe Manual / Line 347 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Platters Line Ribs & Boneless Bites Combo Platter Critical Recipe Quality Indicators: See individual recipes for specific Critical Recipe Quality Indicators. Utensils: Tongs, sauce brush, chef knife, 1½ oz ladles, mixing bowl, rubber spatula, 4 oz. perforated spoodle Presentation: 16” party platter, 3 – 4 oz soufflé cups and lids, 16 oz container and lid Ingredient Measure Breaded chicken breast pieces, frozen 2 ORDERS (20 OZ WT) Buffalo wing sauce (or guest’s choice of sauce) 6 oz. vol. (to coat wings) Spare ribs, prepped 1½ Slabs (18 bones) Original barbecue sauce, warm 9 OZ VOL Cole Slaw 16 OZ VOL Bleu cheese dressing (Ken’s) 4 OZ VOL (in soufflé cups) Buttermilk Ranch dressing 4 OZ VOL (in soufflé cups) Original barbecue sauce, warm 4 OZ VOL Refer to appropriate entrée recipe for specific item preparation.
Franchise Recipe Manual / Line 348 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Platters Line Ribs & Chicken Tenders Platter Critical Recipe Quality Indicators: See individual recipes for specific Critical Recipe Quality Indicators Utensils: Tongs, sauce brush, chef knife, 1½ oz ladles, 4 oz. perforated spoodle Presentation: 16” party platter, 3 – 4 oz soufflé cups and lids, 16 oz container and lid Ingredient Measure Chicken tenderloins, frozen 15 EACH Spare ribs, prepped 1½ Slabs (18 bones) Original barbecue sauce, warm 9 OZ VOL Cole Slaw 16 OZ VOL Honey mustard dressing (Ken’s) 8 OZ VOL (in soufflé cups) Original barbecue sauce, warm 4 OZ VOL Refer to appropriate entrée recipe for specific item preparation.
Franchise Recipe Manual / Line 349 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Platters Line Boneless Bites Sampler Platter Critical Recipe Quality Indicators: See individual recipes for specific Critical Recipe Quality Indicators. Utensils: Tongs, 1 ½ oz ladles, mixing bowl, 2 oz. ladle, rubber spatula, 4 oz. perforated spoodle Presentation: 16” party platter, 3 – 4 oz soufflé cups and lids, 16 oz container and lid Ingredient Measure Breaded chicken breast pieces, frozen 6 ORDERS (60 OZ WT) Buffalo wing sauce 6 OZ VOL (to coat 2 orders) Carolina Honeys™ sauce 6 OZ VOL (to coat 2 orders) Sweet Thai chili sauce (Roland’s) 6 OZ VOL (to coat 2 orders) Sesame seed mix 2 TSP Cole Slaw 16 OZ VOL Bleu Cheese dressing (Ken’s) 4 OZ VOL (in soufflé cup) Sweet Thai chili sauce (Roland’s) 4 OZ VOL (in soufflé cup) Buttermilk Ranch dressing 4 OZ VOL (in soufflé cup) Refer to appropriate entrée recipe for specific item preparation.
Franchise Recipe Manual / Line 350 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Platters Line Chicken Caesar Salad Platter Critical Recipe Quality Indicators: Romaine lettuce fresh, crisp; chicken fully cooked, properly marked, juicy; croutons crunchy. Utensils: Yellow tongs, yellow topped dredger, metal tongs, chef knife, 1 oz. ladles, Tablespoon Presentation: 16” party platter with lid, 4 - 4 oz soufflé cups and lids. Ingredient Measure Prepped Romaine lettuce 16 CUPS Croutons 8 - 1 OZ LADLES Asiago cheese, shaved or Romano cheese, shredded 8 TBLS (2 OZ WT) Chicken breast, seasoned, cooked and sliced 6 EACH (5 OZ WT) Caesar dressing (Ken’s) 16 OZ VOL (in soufflé cups) Refer to appropriate entrée recipe for specific item preparation. Cookie Tray Critical Recipe Quality Indicators: Cookies fresh and warm not dried out or crusty. Utensils: Spatula Presentation: Dinner box (lined) Ingredient Measure Cookies 12 EACH Procedures Preheat convection oven to 300o F (149o C). Place a sheet pan liner onto a clean sheet pan. Take twelve cookie dough pieces and arrange evenly onto a lined sheet tray. Place tray into oven and bake for 12 - 14 minutes. Remove cookies from oven and cool to room temperature. Place cookies into a lined dinner box.