SALADS & SOUPS INSERT
Franchise Recipe Manual / Line 37 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Asian Salad (ASIAN - GRILLED, FRIED, SALMON or MAHI) Critical Recipe Quality Indicators: Salad mix fresh, dry and crisp; chicken/salmon/mahi fully cooked, properly marked. Utensils: Yellow tongs/metal tongs or blue tongs/ perforated metal spatula, chef knife, yellow topped dredger, tablespoon, 1½ oz. ladle, squeeze bottle, 2 oz. spoodle, cup measure Presentation: Half: Chilled small Options bowl, 2 oz ramekin Full: Chilled large Options bowl, 3 oz ramekin Serve salads with a chilled fork. Take Out: Clear clamshell, 4 oz. cup (full salad), 2 oz. cup (half salad). Pack salads in a separate bag from other food. Ingredient Measure Half Full Chicken breast, grilled OR 1 EACH 1 EACH Chicken tenders, cooked OR 3 EACH 4 EACH Salmon OR Mahi Mahi filet, thawed, grilled ½ EACH (4 OZ WT) ½ EACH (4 OZ WT) Asian salad mix, prepped 2 CUPS 3 CUPS Fried won ton strips ½ CUP 1 CUP Red pepper, diced 3/8” 2 TBLS 4 TBLS Cilantro, chopped 1 TBLS 2 TBLS Sweet chili sauce (Roland’s) 1 OZ VOL 1 OZ VOL Sesame seed mix ¼ TSP ½ TSP Pan-Asian dressing (Ken’s) 1½ OZ VOL 3 OZ VOL Procedures Prepare guest’s choice of chicken or fish according to the appropriate recipe. Mound the salad mixture in a chilled bowl. Top salad with fried won ton strips, diced red pepper and chopped cilantro. Prepare the guest’s choice of chicken or fish and top as follows: Grilled Chicken Breast: Cut the cooked chicken breast into 8 strips lengthwise and then once crosswise to yield 16 pieces and place on top of the salad. Fried Chicken Tenders: Cut the cooked chicken tenders into ½” pieces and spread evenly across the salad. Grilled Salmon / Mahi Mahi: Place the cooked fish on top of the salad. Using a squeeze bottle or ladle, top the guest’s choice of protien with the sweet chili sauce. Sprinkle the sesame seeds over the salad. Measure the dressing into a ramekin and place it in the bowl at 12 o’clock. Set chilled fork on the rim of 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 38 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Asian Salad Allergens Milk - None, Chicken Tenders Egg - None, Chicken Tenders Tree Nut - None Soy - Pan-Asian Dressing Fish - Mahi Mahi, Salmon Shellfish - None Gluten - Fried Won Ton Strips, Pan-Asian Dressing, Chicken Tenders MSG - None
Franchise Recipe Manual / Line 39 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Bleu Cheese Wedge Chop (WEDGE CHOP) Critical Recipe Quality Indicators: Lettuce fresh and crisp. Tomato pesto salad drained well before topping salad. Utensils: Chef knife, 2 oz. perforated spoodle, 1½ oz. ladles Presentation: Chilled small Options bowl, chilled fork Take Out: Clear clamshell, Red Wine Vinaigrette- 2 oz. cup Bleu Cheese Dressing- 4 oz. cup Pack salads in a separate bag from other food. Ingredient Measure Iceberg wedge 1 EACH Red wine vinaigrette (Ken’s) 1½ OZ VOL Bleu cheese dressing (Ken’s) 3 OZ VOL Bleu cheese crumbles, pre-portioned 1 OZ WT Tomato pesto salad, well drained 1 SPOODLE (2 OZ VOL) Red onion, diced 3/8” 1 TBLS Bacon pieces, cooked ½ OZ WT Parsley, chopped GARNISH Note: Bleu Cheese Wedge Chop is available at select franchise locations. Procedures Place Iceberg wedge on cutting board and cut in half crosswise and place it in the bowl. Ladle red wine vinaigrette evenly over the top of the wedge. Ladle Bleu cheese dressing evenly over the top of the wedge. Distribute Bleu cheese crumbles, tomato pesto salad, diced red onions and bacon pieces evenly over the top of the wedge. Sprinkle parsley over entire bowl. Set chilled fork on the rim of plate. CCP: During all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 40 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Bleu Cheese Wedge Chop Allergens Milk - Bleu Cheese Crumbles, Bleu Cheese Dressing, Tomato Pesto Salad Egg - Red Wine Vinaigrette, Bleu Cheese Dressing Tree Nut - Tomato Pesto Salad Wheat - None Soy - Bleu Cheese Dressing Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 41 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Caesar Salad (CAESAR - CHC, SALM, or MAHI) (½ CHK, SALM, MAHI CAESAR) Critical Recipe Quality Indicators: Romaine lettuce fresh, dry and crisp; chicken/salmon/mahi fully cooked, properly marked, juicy; croutons crunchy; stainless mixing bowl changed often. Utensils: Yellow tongs/metal tongs or blue tongs/metal perforated spatula, yellow topped dredger, chef knife, mixing bowl, 1 oz. ladle, tongs, cup measure, 1 oz. spoodle for croutons Presentation: Half: Chilled small Options bowl Full: Chilled large Options bowl Serve salads with a chilled fork. Take Out: Clear clamshell, 2 oz. cup. Pack salads in a separate bag from other food. Ingredient Measure Half Full Chicken breast, grilled OR 1 EACH 1 EACH Salmon OR Mahi Mahi filet, thawed, grilled ½ EACH (4 OZ WT) ½ EACH (4 OZ WT) Romaine lettuce, prepped 2 CUPS 3 CUPS Croutons 1 OZ VOL 2 OZ VOL Caesar dressing (Ken’s) 1 OZ VOL 2 OZ VOL Asiago cheese, shaved or Romano cheese, shredded 1 TBLS 2 TBLS Procedures Prepare guests’ choice of chicken or fish according to the appropriate recipe. Measure the Romaine lettuce, croutons, dressing and half of the Asiago or Romano cheese into the chilled mixing bowl. Toss until all ingredients are evenly coated with dressing. NOTE: Mixing bowl must be washed or changed often. Mound the salad in the center of the chilled bowl. Top, as follows, with guests’ of choice of chicken or fish: Grilled Chicken Breast: Cut the cooked chicken breast into 8 strips lengthwise and then once crosswise to yield 16 pieces and place on top of the salad. Grilled Salmon / Mahi Mahi: Place the cooked fish on top of the salad. Top with remaining Asiago or Romano cheese. Set chilled fork on the rim of the plate. CCP: During all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 42 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Caesar Salad Allergens Milk - Asiago Cheese, Croutons, Caesar Dressing Egg - Caesar Dressing Tree Nut - None Soy - None Fish - Mahi Mahi, Salmon, Caesar Dressing Shellfish - None Gluten - Croutons (Wheat) MSG - None
Franchise Recipe Manual / Line 43 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Chicken Club Salad (CLUB SALAD) Critical Recipe Quality Indicators: Salad mix fresh, dry and crisp; chicken fully cooked, properly marked. Utensils: Cup measure, chef knife, 2 oz. perforated spoodle, soup spoon, metal tongs, 1½ oz. ladle,1 oz. spoodle for croutons Presentation: Chilled large Options bowl, 3 oz. ramekin, chilled fork Take Out: Clear clamshell, 4 oz. cup. Pack salads in a separate bag from other food. Ingredient Measure Salad mix, prepped 3 CUPS Grilled chicken, pre-portioned 1 EACH (2 OZ WT) Hard boiled egg, grated 2 OZ WT Smoked ham, (or turkey), julienne cut ½”* 1½ OZ WT Tomato pesto salad, well drained 2 OZ VOL Bacon pieces, cooked 1 OZ WT Cheddar cheese, shredded 1 OZ WT Croutons 2 OZ VOL Red onion, diced 3/8” 1 TBLS Parsley, chopped GARNISH Choice of dressing 3 OZ VOL * If the Cuban Sandwich is not on menu, turkey may be substituted for ham. Note: Chicken Club Salad is available at select franchise locations. Procedures Measure the salad mix and pile onto the center of the bowl. Starting at the right side of the plate lay the cut chicken, eggs, ham, tomato pesto salad, bacon and cheese and croutons in strips across the top of the salad mix. Sprinkle the diced red onion over the top of the salad. Garnish the plate with parsley. Measure the dressing into a ramekin and place it in the bowl at 9 o’clock. Set chilled fork on the rim of plate. CCP: During all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 44 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Chicken Club Salad Allergens Milk - Cheddar Cheese, Croutons,Tomato Pesto Salad Egg - Hard Bolied Eggs Tree Nut - Tomato Pesto Salad Soy - None Fish - None Shellfish – None Gluten - Croutons (Wheat) MSG - None
Franchise Recipe Manual / Line 45 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Chicken Pesto Salad (CK PESTO SAL) Critical Recipe Quality Indicators: Salad mix fresh, mozzarella slices intact & bright white, roasted tomatoes firm. Utensils: Measuring cup, tan cutting board, chef’s knife, squeeze bottle, 1 ½ oz. ladle. Presentation: Chilled large Options bowl, 3 oz. ramekin, chilled fork Take Out: Clear clamshell, 4 oz. cup. Pack salads in a separate bag from other food. Ingredient Measure Chicken breast, grilled 1 EACH Salad mix 4 CUPS Balsamic vinaigrette (Ken’s) 3 OZ VOL Red onion, diced 2 TBLS Mushrooms, sliced ¼ CUP Sundried tomatoes, julienne cut 2 TBLS Green pesto sauce 2 TBLS Fresh mozzarella, cut into 1/8” slices 3 EACH Roma tomato wedges, roasted 3 EACH Asiago cheese, shaved or Romano cheese, shredded 2 TBLS Basil chiffonade 2 TBLS Note: Chicken Club Salad is available at select franchise locations. Procedures Prepare chicken according to appropriate recipe. Place the salad mix into a chilled bowl. Top evenly with red onion, mushrooms and sundried tomatoes. Measure the green pesto over the chicken breast. Note: Shake squeeze bottle well prior to dispensing. If ladled onto chicken stir well prior to ladling over chicken breast. Arrange fresh mozzarella slices evenly around the perimeter of the salad mixture at 12 o’clock, 4 o’clock and 8 o’clock. Place a roasted Roma tomato wedge on each slice of fresh mozzarella, skin side down. Sprinkle the salad mix, fresh mozzarella and roasted tomatoes with Asiago or Romano cheese. Do not top chicken. Garnish salad mixture, fresh mozzarella and roasted tomato wedges with fresh basil. Measure the dressing into a ramekin and place it in the bowl at 3 o’clock. Set chilled fork on the rim 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 46 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Chicken Pesto Salad Allergens Milk – Asiago Cheeese, Fresh Mozzarella, Green Pesto Sauce Egg - None Tree Nut - None Soy - None Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 47 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Chipotle Chicken Salad (CHIP SALAD - GRLD, SALMON, or MAHI) Critical Recipe Quality Indicators: Salad mixture fresh dry and crisp, chicken/fish cooked fully, properly marked. Utensils: Yellow tongs/metal tongs or blue tongs/metal perforated spatula, yellow topped dredger, chef knife, 2 oz. perforated spoodle, soup spoon, 1½ oz. ladle, measuring cup Presentation: Half:Chilled small Options bowl, 2 oz ramekin Full:Chilled large Options bowl, 3 oz ramekin Serve salads with a chilled fork. Take Out: Clear clamshell, Chipotle Garlic Sauce- 2 oz. cup, Dressing 2 oz. cup (for half) 4 oz cup (for full). Pack salads in a separate bag from other food. Ingredient Measure Half Full Chicken breast, grilled OR 1 EACH 1 EACH Salmon OR Mahi Mahi filet, thawed, and seasoned ½ EACH (4 OZ WT) ½ EACH (4 OZ WT) Quesadillas for Southwest Salad, prepped 1 EACH 2 EACH Salad mix, prepped 2 CUPS 3 CUPS Fried tortilla strips ½ CUP 1 CUP Red onion, diced 3/8” 2 TBLS 4 TBLS Sunflower seeds ½ TBLS 1 TBLS Tomato pesto salad, well drained 1 OZ VOL 2 OZ VOL Goat cheese, crumbled (pre-portioned) 2 TBLS 4 TBLS Cilantro, chopped 1 TBLS 2 TBLS Chipotle garlic sauce, room temperature 2 TBLS 2 TBLS Southwest dressing 1½ OZ VOL 3 OZ VOL Note: Chicken Chipotle Salad is available at select franchise locations. Procedures Prepare guest’s choice of chicken or fish according to the appropriate recipe. Heat quesadillas on the flattop or a sauté pan until the cheese is fully melted. Cut the heated quesadillas in half. Place the salad mix into a chilled bowl. Top evenly with the fried tortilla strips, red onions, sunflower seeds, tomato pesto salad, crumbled goat cheese and chopped cilantro. Top with guest’s choice of protien: Grilled Chicken Breast: Cut the cooked chicken breast into 8 strips lengthwise and then once crosswise to yield 16 pieces and place on top of the salad. Grilled Salmon / Mahi Mahi: Place the cooked fish on top of the salad. Measure the Chipotle Garlic sauce over the center of the guests’ protein choice. Place quesadilla triangles around the bowl at 1, 4, 8 and 10 o’clock for the full salad and at 3 and 9 o’clock for the half salad. Measure the dressing into a ramekin and place it in the bowl at 12 o’clock. Set chilled fork on the rim of plate. CCP: During all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 48 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Chipotle Chicken Salad Allergens Milk - Goat Cheese, Tomato Pesto Salad, Cheese Quesadillas Egg - Southwestern Dressing Tree Nut - Tomato Pesto Salad Soy - Chipotle Garlic Sauce Fish - Mahi Mahi, Salmon Shellfish - None Gluten - Chipotle Garlic Sauce (Wheat), Cheese Quesdaillas (Wheat), Southwestern Dressing (Wheat) MSG - None
Franchise Recipe Manual / Line 49 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Grilled Chicken & Fire Roasted Vegetable Salad (CHK CHOP SAL) Critical Recipe Quality Indicators: Salad mix fresh, dry and crisp; chicken fully cooked, properly marked. Cheese on flatbread melted evenly. No burnt edges. Utensils: Yellow tongs, cup measure, pizza peel, metal tongs, chef knife, 1½ oz. ladle Presentation: Chilled Large options bowl, 3 oz ramekin, chilled fork Take Out: Clear clamshell, 4 oz. cup. Pack salads in a separate bag from other food. Ingredient Measure Chicken breast, grilled 1 EACH Flatbread pieces 2 EACH Cheddar cheese, shredded ¼ CUP Red leaf salad mix 3 CUPS Fire roasted vegetables 4 OZ WT Chives, diced 2 TBLS Tomato pesto vinaigrette dressing 3 OZ VOL Procedures Cook chicken according to the “Chicken Breast Grilling” recipe. Place baked flatbread on pizza peel or small sheet pan. Evenly cover with cheddar cheese and melt in cheesemelter. Mound salad mixture into a chilled salad bowl. Microwave roasted vegetables for 30 seconds. Spread vegetables evenly along the sides of the salad leaving center clear. Place the cut chicken breast in the center of the salad. Sprinkle fresh diced chives over entire salad. Place the flatbread with melted cheese on a side plate in the hot window. Measure the dressing into a ramekin and place it in the bowl at 12 o’clock. Set chilled fork on the rim of 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 50 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Grilled Chicken & Fire Roasted Vegetable Salad Allergens Milk - Cheddar Cheese, Tomato Pesto Vinaigrette Dressing Egg - Tomato Pesto Vinaigrette Dressing Tree Nut - Tomato Pesto Vinaigrette Dressing Soy - Flatbread Pieces Fish - None Shellfish - None Gluten - Flatbread Pieces (Wheat) MSG - None
Franchise Recipe Manual / Line 51 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Grilled Chicken Spinach Salad (CHK SPIN SAL) Critical Recipe Quality Indicators: Spinach fresh, dry and crisp; chicken fully cooked, properly marked. Utensils: Yellow tongs, yellow topped dredger, chef knife, tablespoon, cup measure Presentation: Chilled Large Options bowl, 3 oz ramekin, chilled fork (not shown) Take Out: Clear clamshell, 4 oz. cup. Pack salads in a separate bag from other food. Ingredient Measure Chicken breast, grilled 1 EACH Spinach leaf, cleaned 3 CUPS Carrots, shaved thin ¼ CUP Caramelized onions 2 OZ WT Feta cheese, crumbled 2 TBLS (½ OZ WT) Cucumber slices ½ moon 5 EACH Grape tomatoes, stems removed 5 EACH Hot bacon balsamic vinaigrette dressing 3 OZ VOL Note: Grilled Chicken Spinach Salad is available at select franchise locations. Procedures Cook chicken breast according to the “Chicken Breast Grilling” recipe. Measure spinach into chilled bowl. Microwave caramelized onions for 30 seconds and spread evenly over the top of the spinach. Evenly distribute shaved carrots and feta cheese over the salad. Arrange grape tomatoes evenly around the perimeter of the salad. Arrange cucumbers next to the grape tomatoes. Cut the cooked chicken breast into 8 strips lengthwise and then once crosswise to yield 16 pieces and place on top of the salad. Remove a portion of bacon and balsamic dressing from cooler. Place in microwave for 30 seconds to heat. Pour into a large ramekin and place it on the bowl at 3 o’clock. Serve with a chilled fork on the rim 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 52 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Grilled Chicken Spinach Salad Allergens Milk - Carmelized Onions, Feta Cheese Egg - None Tree Nut - None Soy - Carmelized Onions Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 53 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Island Mahi Salad (IS MAHI SAL) Critical Recipe Quality Indicators: Mahi grilled according to Mojo recipe procedures, salad mix fresh with no browning. Utensils: Blue tongs, yellow top dredger, squeeze bottle, metal spatula, measuring cups, measuring spoons, 1 ½ oz. ladle Presentation: Chilled Large options bowl, 3 oz ramekin, chilled fork Take Out: Clear clamshell, 4 oz. cup. Pack salads in a separate bag from other food. Ingredient Measure Mahi Mahi, grilled ½ PORTION / 4 OZ WT Steak seasoning (Tony Roma’s) AS NEEDED Mojo glace ¾ OZ VOL (TO COAT EACH SIDE) Flatbread pieces 2 EACH Italian cheese blend, shredded ¼ CUP Asian salad mix 3 CUPS Pineapple salsa ¼ CUP Macadamia nuts, chopped ¼ CUP Grape tomatoes 5 EACH Cilantro, chopped 2 TBLS Hawaiian dressing 3 OZ VOL Note: Island Mahi Salad is available at select franchise locations. Procedures Sprinkle half the steak seasoning on meat side of Mahi – Mahi. Place filet on a well oiled grill on a diagonal, meat side down and sprinkle with remaining seasoning. Grill in place for 2 minutes. Gently loosen the filet from the grill and rotate it one-quarter turn to create diamonds on the first side. Grill in place for 2 minutes. Flip the filet and grill until the internal temperature is 155° F (63o C) and the filet is firm, light in color and flaky (approximately 4 minutes). CCP: Mahi Mahi is cooked until the internal temperature reaches a minimum of 155° F (69o C). Baste each side of the fish with Mojo sauce. Drizzle the top side of the filet with Mojo sauce before removing from grill. Place baked flatbread on pizza peel or small sheet pan and sprinkle with cheese. Melt in cheesemelter. Portion salad mixture onto a chilled salad bowl. Top salad mix with pineapple salsa, macadamia nuts and grape tomatoes leaving area in the center for fish. Garnish rim of the plate and salad with chopped cilantro. Top the center of salad with grilled fish. Set hot flatbread on a side plate in hot window. Serve with Hawaiian dressing in a ramekin at 12 o’clock. Slide flatbread with melted cheese on the bowl (shingled) at 3 o’clock and 9 o’clock prior to serving. Set chilled fork on the rim of 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 54 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Island Mahi Salad Allergens Milk - Italian Cheese Blend Egg - None Tree Nut - Macadamia Nuts Soy - Hawaiian Salad Dresssing Fish - Mahi Mahi Shellfish - None Gluten - Flatbread (Wheat) MSG - None
Franchise Recipe Manual / Line 55 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Roma’s Caesar Dinner Salad (CAESAR) Critical Recipe Quality Indicators: Romaine lettuce fresh, dry and crisp; croutons crunchy; stainless mixing bowl changed often. Utensils: Mixing bowl, 1 oz. spoodle for croutons, tongs, 1 oz. ladle, cup measure Presentation: Chilled small Options bowl, chilled fork Take Out: 16 oz. bowl, 2 oz. cup. Pack salads in a separate bag from other food. Ingredient Measure Romaine lettuce, prepped 2 CUPS Caesar dressing (Ken’s) 1 OZ VOL Croutons 1 OZ VOL Asiago cheese, shaved or Romano cheese, shredded 1 TBLS Procedures Measure the Romaine lettuce, dressing, croutons and half the cheese into the mixing bowl. Toss until all ingredients are evenly coated with dressing. NOTE: Mixing bowl must be washed or changed often. Mound the salad in the chilled bowl. Sprinkle the remaining cheese on top of the salad. Set chilled fork on the rim of plate. CCP: During all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 56 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Roma’s Caesar Dinner Salad Allergens Milk - Croutons, Asiago Cheese, Caesar Dressing Egg - Caesar Dressing Tree Nut - None Soy - None Fish - Caesar Dressing Shellfish - None Gluten - Croutons (Wheat) MSG - None
Franchise Recipe Manual / Line 57 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Roma’s Dinner Salad (HOUSE SALAD) Critical Recipe Quality Indicators: Salad mix fresh, dry and crisp; tomato well-colored and firm; croutons crunchy. Utensils: Cup measure, 1 oz. spoodle, 1½ oz. ladle Presentation: Chilled small Options bowl, 2 oz ramekin, chilled fork Take Out: 16 oz. bowl; 2 oz. cup. Pack salads in a separate bag from other food. Ingredient Measure Salad mix, prepped 2 CUPS Roma tomato wedges 3 EACH Croutons 1 OZ VOL Red onion rings 3 EACH Asiago cheese, shaved or Romano cheese, shredded 1 TBLS Choice of salad dressing 1½ OZ VOL Procedures Measure the salad mix into the bowl. Place the Roma tomato wedges on the salad around the edges of the bowl. Spread the croutons evenly over the top of the salad. Lay the red onion rings on top of the salad. Sprinkle the cheese evenly over the salad. Measure the salad dressing into a ramekin and place it on the side of the bowl. Set chilled fork on the rim of plate. CCP: During all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 58 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Roma’s Dinner Salad Allergens Milk - Croutons & Asiago Cheese on Salad, Bleu Cheese Dressing, Caesar Dressing, Ranch Dressing, Tomato Pesto Vinaigrette Dressing, Cucumber Wasabi Dressing Egg - Bleu Cheese Dressing, Honey Mustard Dressing, Tomato Pesto Vinaigrette Dressing, Cucumber Wasabi Dressing Tree Nut - Tomato Pesto Vinaigrette Dressing Soy - Bleu Cheese Dressing, Pan Asian Dressing, Ranch Dressing Fish - Caesar Dressing Shellfish - None Gluten - Croutons (Wheat), Apple Citrus Vinaigrette Dressing (Wheat), Pan Asian Dressing (Wheat), Ranch Dressing MSG - Ranch Dressing, Cucumber Wasabi Dressing
Franchise Recipe Manual / Line 59 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Seared Ahi Tuna Salad (TUNA SALAD) Critical Recipe Quality Indicators: Tuna seared on the surface, medium rare in the center, sliced ¼” slices, flaky. Utensils: Perforated metal spatula, 1½ oz ladle, dredger, tan cutting board, serrated knife, measuring cups and spoons Presentation: Chilled large options bowl, 3 oz. ramekin, chilled fork Take Out: Medium box, 4 oz. cup. Pack salads in a separate bag from other food. Ingredient Measure Tuna steak, marinated 1 PORTION Sesame seeds TO COAT BOTH SIDES Asian salad mix, prepped 3 CUPS Fried wonton noodles ½ CUP Red peppers, diced 3 TBLS Cucumber slices, half moon ¼ CUP Grape Tomatoes 5 EACH Fresh cilantro, diced 2 TBLS Broccoli slaw, prepped ¼ CUP Wasabi cucumber dressing (Ken’s) 3 OZ VOL Note: Seared Ahi Tuna is available at CER locations & some franchise locations. Procedures Prepare Ahi Tuna using “Seared Ahi Tuna” recipe. CCP: Marinated Tuna is cooked medium rare. Portion Asian salad mix on a chilled large options bowl. Evenly distribute the wonton noodles, red peppers, cucumber slices. Place grape tomatoes at 4, 7, 9, 11, and 12 o’ clock. Spread broccoli slaw across the top of salad creating a 4” bed to place tuna. Shingle tuna over broccoli slaw in the center of the salad. Garnish with cilantro over salad and on the edge of large options bowl. Serve with dressing in a ramekin 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 60 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Seared Ahi Tuna Salad Allergens Milk - Broccoli Slaw Egg - Broccoli Slaw Tree Nut - None Soy - Marinated Tuna Fish - Marinated Tuna Shellfish - None Gluten - Marinated Tuna (Wheat), Won Ton Strips (Wheat) MSG - Broccoli Slaw
Franchise Recipe Manual / Line 61 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Soup & Salad (SOUP &SALAD) Critical Recipe Quality Indicators: (See individual recipes for specific Q.C. pointers.) Utensils: See individual recipes for utensils Presentation: For soup: Soup crock on a bevnap on a 6½” round, soup spoon For salad: Chilled small Options bowl, small ramekin, chilled fork Take Out: See individual Recipes Ingredient Measure Roma’s Caesar Dinner Salad - or - Roma’s Dinner Salad 1 SALAD Hot soup 9 OZ VOL Appropriate garnish (See “Soup Garnishes” recipe) Crackers 1 PACKAGE Procedures Prepare the soup following the “Soup of the Day” or “Baked Potato Soup” recipe, as appropriate. Garnish according to the “Soup Garnishes” recipe. Prepare the salad following the “Roma’s Dinner Salad” or “Roma’s Caesar Dinner Salad” recipe, as appropriate. NOTE: Unless specifically requested by the guest, do not combine the soup and salad on one large platter. 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 62 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Soup & Salad Allergens Refer to individual recipes
Franchise Recipe Manual / Line 63 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Strawberry Pecan Salad (DIN STRAWPECAN SAL) Critical Recipe Quality Indicators: Salad mix fresh, dry and crisp; Dressing drizzled in even beads across the top of the salad. Utensils: Green tongs, Tablespoons(2), cup measure, 1½ oz. ladle Presentation: Chilled bowl, chilled fork, and peppermill Take Out: Small box, 2 oz. cup. Ingredient Measure Asian salad mix, prepped 2 CUPS Strawberry vinaigrette 1½ OZ VOL Pecans, chopped 1 TBLS Feta cheese 1 TBLS Strawberry, sliced 5 SLICES Procedures Mound the Asian salad mixture in a chilled bowl. Ladle strawberry vinaigrette from side to side covering the top of the lettuce. Spread pecans and feta cheese on top of salad. Lay slices of strawberries around the mounded ingredients with tips facing outward. Set chilled fork on the front 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 64 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Strawberry Pecan Salad Allergens Milk - Feta Cheese Egg - None Tree Nut - Candied Pecans Soy - None Fish - None Shellfish - None Gluten - None MSG - None
Franchise Recipe Manual / Line 65 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Tenderloin & Roasted Vegetable Salad (STK SALAD) Critical Recipe Quality Indicators: Salad mix fresh, dry and crisp; steak cooked to order. Utensils: Red tongs, metal tongs, yellow topped dredger, chef knife, tan cutting board, measuring spoons, 1½ oz ladle. Presentation: Chilled large Options bowl, 3 oz ramekin, chilled fork Take Out: Medium box, 4 oz. cup. Pack salads in a separate bag from other food. Ingredient Measure Tenderloin steak tip portion 1 EACH (4 OZ WT) Steak seasoning (Tony Roma’s) 1 TSP Cajun seasoning ½ TSP Salad mix, prepped 3 CUPS Roasted Tuscan vegetables 1 PORTION Wild mushrooms 1 PORTION Roasted asparagus 1 PORTION Fried eggplant, diced ¼ CUP Bleu cheese crumbles, pre-portioned 1 OZ WT Rosemary bacon, cooked 1 STRIP Parsley, chopped GARNISH Balsamic Dijon dressing 3 OZ VOL Note: Tenderloin & Roasted Vegetable Salad is available at select franchise locations. Procedures Season each side of the tenderloin tip with HALF of the indicated amount of steak seasoning. Season one side with the indicated amount of Cajun seasoning. Place the seasoned tenderloin steak on the grill for 2 – 3 minutes or until the steak is “seared” and turns light brown or slightly gray around the edges. Turn the tenderloin steak tip and continue cooking for approximately 2 – 3 minutes or until desired doneness is achieved. Heat the roasted Tuscan vegetables and wild mushrooms in the microwave for 15 seconds. Mound the salad in the center of the chilled large options bowl. Cut rosemary bacon into one inch pieces. Evenly distribute the rosemary bacon, roasted Tuscan vegetables, roasted asparagus, eggplant, and Bleu cheese crumbles around the salad. Cut tenderloin pieces in the bias, 4 to 5 pieces. Arrange slices of tenderloin steak in the center of the salad. Arrange wild mushrooms around the tenderloin steak tip slices. Garnish with parsley over salad and on the edge of the large options bowl. Place a chilled fork at 6 o’ clock across the bottom of the bowl. Measure the dressing into a ramekin and place it in the bowl 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 66 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Tenderloin & Roasted Vegetable Salad Allergens Milk - Wild mushrooms, Bleu Cheese Crumbles, Balsamic Dijon Dressing Egg - Balsamic Dijon Dressing Tree Nut - None Soy - Roasted Asparagus Fish - Balsamic Dijon Dressing Shellfish - None Gluten - Fried Eggplant (Wheat) MSG - None
Franchise Recipe Manual / Line 67 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Baked Potato (POT SOUP, CUP POT) Critical Recipe Quality Indicators: Soup steaming gently; “solids” and garnish firm, not overcooked or disintegrating. Utensils: 3 oz. ladle Presentation: Soup crock - or - soup cup on a bevnap on a 6½” round, soup spoon Take Out: 6 oz. bowl (cup), 16 oz. bowl (bowl) Ingredient Cup Bowl Baked potato soup 6 OZ VOL 9 OZ VOL Cheddar cheese, shredded ½ TSP 1 TSP Bacon pieces, cooked ¼ TSP ½ TSP Chives, diced ¼ TSP ½ TSP Crackers 1 PACKAGE Procedures Measure the soup into a soup cup or crock, as appropriate. Measure Cheddar cheese, bacon pieces and chives onto the top of the soup. Wipe the rim of the crock or cup to remove any spillage. Place on top of bevnap lined plate. Deliver with a clean soup spoon and cracker package. 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 68 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Baked Potato Allergens Milk - Cheddar Cheese, Potato Soup Egg - Potato Soup Tree Nut - None Soy - Potato Soup Fish - None Shellfish - None Gluten - Potato Soup (Wheat), Crackers (Wheat) MSG - None
Franchise Recipe Manual / Line 69 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Chicken Tortilla (TORT SOUP, CUP TORT) Critical Recipe Quality Indicators: Soup steaming; garnished properly, stir soup before ladling. Utensils: 3 oz. ladle Presentation: Soup crock - or - soup cup on a bevnap on a 6½” round, soup spoon Take Out: 6 oz. bowl (cup), 16 oz. bowl (bowl) Ingredient Cup Bowl Chicken tortilla soup 6 OZ VOL 9 OZ VOL Cheddar cheese, shredded ½ TSP 1 TSP Fried tortilla strips GARNISH GARNISH Crackers 1 PACKAGE Note: Chicken Tortilla Soup is available at select franchise locations. Procedures Measure the soup into a soup cup or crock, as appropriate. Measure the Cheddar cheese and tortilla strips onto the top of the soup. Wipe the rim of the crock or cup to remove any spillage. Place on top of a bevnap lined plate. Deliver with a clean soup spoon and cracker package. 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 70 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Chicken Tortilla Allergens Milk - Chicken Tortilla Soup, Cheddar Cheese Egg - None Tree Nut - None Soy - Chicken Tortilla Soup Fish - None Shellfish - None Gluten - Chicken Tortilla Soup (Wheat), Tortilla Strips (Fry Oil), Crakers (Wheat) MSG - None
Franchise Recipe Manual / Line 71 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Chipotle Sausage & Roasted Vegetable (SAUSGE VEG BOWL / SAUSGE VEG CUP) Critical Recipe Quality Indicators: Soup steaming, garnished properly, stir soup before ladling. Utensils: 3 oz. ladle Presentation: Soup crock - or - soup cup on a bevnap on a 6½” round, soup spoon Take Out: 9 oz. bowl Ingredient Cup Bowl Chipotle sausage & roasted vegetable soup (Blount) 6 OZ VOL 9 OZ VOL Wild rice blend, cooked 1 TBLS 2 TBLS Procedures Measure the soup into a soup cup or crock, as appropriate. Measure the wild rice blend onto the top of the soup. Wipe the rim of the crock or cup to remove any spillage. Place on top of a bevnap lined plate. Deliver with a clean soup spoon and cracker package. 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 72 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Chipotle Sausage & Roasted Vegetable Allergens Milk - Wild Rice, Roasted Vegetable Soup Egg - None Tree Nut - None Soy - Wild Rice Fish - None Shellfish - None Gluten - Chipotle Sausage & Roasted Vegetable Soup (Wheat), Wild Rice (Wheat) MSG - None
Franchise Recipe Manual / Line 73 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Lobster Bisque (LOBSTER BOWL, LOBSTER CUP) Critical Recipe Quality Indicators: Soup steaming, garnished properly, stir soup before ladling. Utensils: 3 oz. ladle Presentation: Soup crock - or - soup cup on a bevnap on a 6½” round, soup spoon Take Out: 6 oz. bowl (cup), 16 oz. bowl (bowl) Ingredient Cup Bowl Lobster bisque 6 OZ VOL 9 OZ VOL Sour cream ½ TSP 1 TSP Old Bay seasoning DASH Crackers 1 PACKAGE Note: Lobster Bisque is available at select franchise locations. Procedures Measure the lobster bisque into a soup cup or crock, as appropriate. Measure the sour cream and Old Bay seasoning onto the top of the soup. Wipe the rim of the crock or cup to remove any spillage. Place on top of bevnap lined plate. Deliver with a clean soup spoon and cracker package. 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 74 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Lobster Bisque Allergens Milk - Lobster Bisque, Sour Cream Egg - None Tree Nut - None Soy - Lobster Bisque Fish - None Shellfish - Lobster Bisque Gluten - Lobster Bisque, Crackers (Wheat) MSG - None
Franchise Recipe Manual / Line 75 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Mushroom Brie (MUSH BOWL, MUSH CUP) Critical Recipe Quality Indicators: Soup steaming; garnished properly, stir soup before ladling. Utensils: 3 oz. ladle Presentation: Soup crock - or - soup cup on a bevnap on a 6½” round, soup spoon Take Out: 6 oz. bowl (cup), 16 oz. bowl (bowl) Ingredient Cup Bowl Mushroom brie soup 6 OZ VOL 9 OZ VOL Italian cheese, shredded ½ TSP 1 TSP Chives, diced ¼ TSP ½ TSP Crackers 1 PACKAGE Note: Mushroom Brie Soup is available at select franchise locations. Procedures Measure the soup into a soup cup or crock, as appropriate. Measure the Italian cheese onto the top of the soup. Wipe the rim of the crock or cup to remove any spillage. Place on top of a bevnap lined plate. Deliver with a clean soup spoon and cracker package. 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 76 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Mushroom Brie (MUSH BOWL, MUSH CUP) Allergens Milk - Italian Cheese Egg - None Tree Nut - None Soy - Mushroom Brie Fish - None Shellfish - None Gluten - Mushroom Brie (Wheat), Crackers (Wheat) MSG - None
Franchise Recipe Manual / Line 77 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Shrimp & Roasted Corn Chowder (CHWDR BOWL, CHWDR CUP) Critical Recipe Quality Indicators: Soup steaming; garnished properly, stir soup before ladling. Utensils: 3 oz. ladle Presentation: Soup crock - or - soup cup on a bevnap on a 6½” round, soup spoon Take Out: Bowl (cup), Bowl (bowl). Ingredient Cup Bowl Shrimp & roasted corn chowder (Blount) 6 OZ VOL 9 OZ VOL Chives, diced 1/4 TSP 1/2 TSP Crackers 1 PACKAGE Procedures Measure the soup into a soup cup or crock, as appropriate. Measure the chives onto the top of the soup. Wipe the rim of the crock or cup to remove any spillage. Place on top of a bevnap lined plate. Deliver with a clean soup spoon and cracker package. 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 78 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Salads & Soups Line Shrimp & Roasted Corn Chowder Allergens Milk - Shrimp & Roasted Corn Chowder Egg - None Tree Nut - None Soy - Shrimp & Roasted Corn Chowder Fish - Shrimp & Roasted Corn Chowder Shellfish - Shrimp & Roasted Corn Chowder Gluten - Shrimp & Roasted Corn Chowder (Wheat), Crackers (Wheat) MSG - None
Salads & Soups Line Soup Garnishes Soup Garnish Measure Cup Bowl Baked Potato Shredded Cheddar cheese ½ TSP 1 TSP Bacon pieces ¼ TSP ½ TSP Chives, diced ¼ TSP ½ TSP DAILY SOUP ROTATION Day of the Week Soup Garnish Measure Cup Bowl Monday Chicken Tortilla Shredded Cheddar cheese Fried tortilla strips ½ TSP 1 TSP Tuesday Mushroom Brie Shredded Italian Cheese Blend Diced Chives ½ TSP ¼ TSP 1 TSP ½ TSP Wednesday Chicken Tortellini Asiago Cheese Chopped Parsley ½ TSP 1 TSP Thursday Chicken Tortilla Shredded Cheddar cheese Fried tortilla strips ½ TSP 1 TSP Friday Lobster Bisque Sour Cream Old Bay Seasoning ½ TSP DASH 1 TSP DASH Saturday Any Chicken Soup Follow appropriate garnish for recipe Sunday Mushroom Brie Shredded Italian Cheese Blend Diced Chives ½ TSP ¼ TSP 1 TSP ½ TSP *Soup of the Day is a suggested rotation and may change with a seasonal selection Procedures Measure the soup into a soup cup or bowl, as appropriate. For cups of soup: Distribute the garnishes evenly over the entire surface of the soup, in the order listed above. For bowls of soup: Distribute the garnishes evenly over the CENTER AREA of the soup, in the order listed above.
SIDE ITEM INSERT
Franchise Recipe Manual / Line 80 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Bacon Macaroni & Cheese (MAC & CHEZ) Critical Recipe Quality Indicators: Macaroni & cheese must be hot with a crisp breadcrumb surface. Utensils: Measuring spoons Presentation: Rarebit dish on a bev nap lined square plate; or appropriate area on main entrée, Serve with a soup spoon Take Out: 6 oz. bowl Ingredient Measure Macaroni & cheese, pre-portioned 1 RAREBIT (6 OZ WT) Bacon pieces, cooked 1 TBLS Asiago bread crumbs 2 TBLS Procedures Unwrap pre-portioned macaroni and cheese and place in the microwave. Microwave to heat the macaroni and cheese until the internal temperature is 150° F (66o C) approximately 1 minute. NOTE: If two sides are heated at the same time, increase cook time. Remove the macaroni and cheese from the microwave. Sprinkle the macaroni and cheese evenly with one tablespoon of bacon pieces. Sprinkle macaroni and cheese with two tablespoons of Asiago breadcrumbs. Place macaroni and cheese in the cheese melter to brown bread crumbs. Deliver using the appropriate plate presentation with soup spoon. CCP: After cooking and during all steps in assembly of plates, keep all raw foods and utensils designated for raw foods separated from ready to eat items.
Franchise Recipe Manual / Line 81 CONFIDENTIAL © Romacorp, Inc. 11/01/2012 Side Items Line Bacon Macaroni & Cheese Allergens Milk - Macaroni & Cheese, Asiago Bread crumbs, Egg - None Tree Nut - None Soy - Macaroni & Cheese, Asiago Bread crumbs Fish - None Shellfish - None Gluten - Macaroni & Cheese (Wheat), Asiago Bread crumbs (Wheat) MSG - None