© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Specialty Sandwich Procedures GRILLED CHEESE SANDWICH STEP 1: Select the type of bread to be toasted, rye or white. Remove 2 slices of bread from the package. Use only slices that are evenly shaped, and uniform in appearance. STEP 2: Squirt liquid margarine on the bread. When placing the bread on the grill, slide it around to spread the margarine across the bread surface. STEP 3: Select the cheese to be used and place 2 slices of cheese on each slice of bread so that most of the bread surface is covered with the cheese. STEP 4: Allow the bread to toast and the cheese to completely melt. Remove from the grill without putting the two sides together and place in basket. STEP 5: Add toppings to the bottom toast and then put the top bread and cheese on top. Add olive and center in basket. PATTY MELT STEP 1: Begin grilling a 1/2 lb. burger according to the placed order, medium or well done. STEP 2: Squirt liquid margarine on the bread. When placing the bread on the grill, slide it around to spread the margarine across the bread surface. STEP 3: When the burger is fully cooked place it on one of the slices of grilled RYE toast. STEP 4: Carefully, using the narrow serving spatula, pick up the grilled RYE toast with the burger and place it in a rectangular basket that has been lined with 2 sheets of 12” x 10 3/4” deli paper. STEP 5: Place a large spoonful of sautéed onions on top of the burger. STEP 6: Place the 2nd slice of grilled rye toast on top to complete the sandwich. STEP 7 :Secure the sandwich with a toothpick and olive and place the sandwich in the serving window under the heat lamp. GRILLED CHICKEN MELT STEP 1: While the chicken breast is cooking, prepare the rye bread (or white, if ordered). Squirt liquid margarine on the bread. When placing the bread on the grill, slide it around to spread the margarine across the bread surface. Place 2 slices of natural Swiss cheese on each slice of bread. STEP 2: When the chicken breast has been thoroughly cooked and while the bread is on the grill, place the cooked chicken breast on one of the slices of bread. STEP 3: Smother the chicken breast with a large scoop of drained sautéed onions. STEP 4: Cover the sandwich with the 2nd slice of toasted bread and cheese. Secure with a toothpick and olive. MY BLEU CHICKEN STEP 1: Place a spec chicken breast on the grill in the proper position. STEP 2: Squirt liquid margarine on the bread. When placing the bread on the grill, slide it around to spread the margarine across the bread surface. Place 2 slices of Swiss cheese on each slice of bread. STEP 3: When the chicken breast has finished cooking, place it on one of the slices of toasted white bread with Swiss cheese. STEP 4: Place one slice of sliced Bleu Cheese on top of the cooked chicken breast. Place the 2nd slice of toasted white bread with Swiss cheese on top of the bleu cheese. Garnish with a toothpick and olive and place in the serving window with the rest of the order.
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. PATTY MELT 2 slices grilled rye bread 4 slices swiss cheese 3 oz sautéed onions 10 oz Burger CHICKEN MELT 2 slices grilled rye bread 4 slices swiss cheese sautéed onions Chicken breast MY BLEU CHICKEN 2 slices grilled white bread 4 slices swiss cheese 1 slice Bleu Cheese slice Chicken breast BLT (No Mayo unless specified) 6 slices of cooked bacon 2 slices grilled white bread lettuce and tomato GRILLED CHEESE 2 slices grilled bread of guest’s choosing 4 slices cheese Selection of Toppings Specialty Sandwich Build Sheet
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Basket should be placed a the end of the table or in the center of a square four top. Paper towel holder should be to the right of the basket. All condiment bottles should be checked and cleaned each shift and paper towels must be no less than _ full and clean at all times. Condiment baskets must be checked for trash and spills and cleaned in the dish machine a minimum of twice per week. Server should approach the table at the opposite end of the basket or with their back facing the kitchen. Table Top Presentation Copyright 2006 Cheeburger Cheeburger Restaurants, Inc. Fort Myers, FL 33908 TABLE TOP PRESENTATION Heinz Ketchup Bottle – label front Wire Mesh Basket 6x6 & Chrome Paper Towel holder (available from Gene Rees) Heinz Mustard Bottle – label front Chrome Sleeved Salt & Pepper Shakers (Sleeves available from Jeffrey Jablow Black Sugar Caddy with 6 each Sugar & Sugar Subs & 12 laminated Trivia Cards Cheeburger Seasoning bottle (available from Global Supply) kitchen Basket should be placed a the end of the table or in the center of a square four top. Paper towel holder should be to the right of the basket. All condiment bottles should be checked and cleaned each shift and paper towels must be no less than _ full and clean at all times. Condiment baskets must be checked for trash and spills and cleaned in the dish machine a minimum of twice per week. Server should approach the table at the opposite end of the basket or with their back facing the kitchen.
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. GET THE BEST OUT OF YOUR GROUND BEEF GROUND BEEF COLD CHAIN MANAGEMENT KEEP ALL STORAGE TEMPERATURES BELOW 40°F
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. FLAT BASKET LINED WITH FOIL & LOGO WRAP LAY OLIVE IN BASKET AND EXPEDITE TO WINDOW UNWRAPPED DOUBLE CHECK ORDER IS CORRECT BEFORE WRAPPING USING A SHARPIE, NUMBER EACH SANDWICH AND WRITE NUMBER ON TICKET BAG UP ORDER AND STAPLE TICKET TO BAG LEAVE UNDER HEAT LAMP UNTIL GUEST ARRIVES FRIES AND RINGS IN PAPER BOATS LINED WITH LOGO WRAP PLACE SIDES INTO A SEPARATE LOGO BAG– DO NOT STACK BOATS ON TOP OF EACH OTHER. IF FOOD IS NOT PICKED UP IN 20 MINUTES FROM TIME ORDER IS PLACED – CALL GUEST AND CONFIRM. PRODUCT MUST BE DISCARDED 30 MINUTES AFTER ORDER IS PREPARED. To Go Procedures BACK OF HOUSE
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. ANSWER THE PHONE AND USE THE TO GO SCRIPT WRITE DOWN THE ORDER USING THE ORDER PAD – THEN ENTER THE ORDER INTO THE POS SYSTEM REPEAT EVERYTHING BACK TO THE GUEST ON THE PHONE TO INSURE THE ORDER IS CORRECT WHEN THE ORDER IS READY TO PICK UP, ASK THE GUEST IF THEY WOULD LIKE MUSTARD, KETCHUP AND FRY SEASONING – TELLING THEM THAT THEY CAN SEASON THEIR FRIES TO THEIR OWN TASTE. ALWAYS PUT A BRIGHT PINK TO GO MENU IN EVERY BAG DON’T FORGET DRINKS! THANK THEM FOR COMING IN AND INVITE THEM TO COME AGAIN – REMIND THEM ABOUT OUR ONLINE ORDERING AT WWW.CHEEBURGER.COM To Go Procedures FRONT OF HOUSE
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. When ordering tomatoes, ask for vine ripened tomatoes. The size should be a 4x5 or a 5x5. Vine ripened tomatoes have a much more red and natural appearance. At certain times of the year it is impossible to obtain vine ripened tomatoes, there-fore you will purchase gassed tomatoes. These are firm and tasty and have a more pink color. FOLLOW THIS PROCEDURE FOR SLICING TOMATOES: STEP 1: Thoroughly wash with cold water all of the tomatoes to be sliced. STEP 2: Using a tomato coring tool, remove the stem core. STEP 3: Set the clean and disinfected slicer to a 1/4th inch setting. STEP 4: Place a tomato in the slicer and begin slicing it. Use the slicer with caution. Always play close attention to your work. The slicer is very dangerous and can cut severely! STEP 5: Neatly pile the tomato slices and place them in a storage container. STEP 6: Repeat steps 4 and 5 until all the tomatoes have been sliced and placed in the storage container. STEP 7: Tightly cover the storage container with plastic wrap and refrigerate. STEP 8: Setting the blade at “0,” clean and disinfect the slicer. Tomato Procedures
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. FOH CHEEBURGER Cheeburger T-Shirt (Must be outermost garment and tucked in) Black or Khaki Pants or Shorts (No large pockets, frayed hem, excessive zippers) Belt Socks and Sneakers (No slip ons, Crocks, Clogs, etc…) Bartenders and Food Runners must wear Cheeburger Cheeburger Ball Cap BOH CHEEBURGER Cheeburger T-Shirt (Staff/Blueprint) Cheeburger Cheeburger Ball Cap (Cap must be worn even if hairnet is worn) Belt Dark Pants Black, Rubber Soled Shoes Uniform Standards
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. 8 Waffle Cones should be displayed in the Lucite counter display. Each cone should be wrapped with Cheeburger Wax Paper by folding the paper in half on the diagonal and then wrapping the cone with the flat side up. This will allow you to handle the cone without having to use gloves. These cones will be for display only and can remain in the display unit for several weeks. When preparing a cone, select one from the box under the counter – not from the display as these cones will most likely be stale. Carefully place 2 scoops of ice cream into the cone, being careful not to press too firmly to prevent breaking the cone. Cones not on display should be kept tightly wrapped in the plastic bag they are packed in to prevent them from going stale. Cones should NOT be kept in the freezer or cooler. Waffle Sundae Cups should be stored as indicated above and are presented by gently placing them into an 8 oz white Styrofoam cup. A sundae has 2 scoops of ice cream, a selection of toppings and syrups (1 dry oz and 2 fl oz of each topping but proper judgment is recommended when multiple toppings are selected) and whipped topping with a cherry if requested.. The sundae is served with a white plastic teaspoon. Waffle Cone & Sundae Presentation
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. BATTER MIX PREPARATION Use 2 cups of Drakes Buttermilk Pancake and Waffle Mix, blend in 1 ½ cups of water and 2 tablespoons of vegetable oil. You should use a whisk to insure a consistent blend. Adjust recipe as needed but mixture should be thin and have no lumps. Fill Squeeze Bottle with Mix and Keep Refrigerated. For Chocolate Waffles, Add 4 oz of Cocoa Mix and 4 oz of Confectioner’s Sugar to Batter and Blend Thoroughly with Whisk. REFRIGERATED BATTER HAS A 48 HOUR SHELF LIFE WAFFLE PREPARATION Preheat Waffle Iron for 10 minutes. Light will indicate when ready. Spray with Pan Spray BEFORE each use, top and bottom. Squeeze batter mix onto bottom plate completely covering the plate. Close cover, turn unit over. When unit beeps, turn over. Unit will beep again when waffle is cooked. Use tongs to remove the waffle, being careful because unit is extremely hot. Place waffle on cutting board and cut into 1” squares using a sharp knife. Place pieces in large, chilled salad bowl. Top with 3 scoops of ice cream (guest chooses flavors). Top with candy toppings and syrup of guest’s choice. Top each scoop with whipped cream and cherry. NOTE…For smaller portion, pour batter into one quarter section of waffle iron and close lid. Cook and prep as indicated above. Top with each portion one scoop of ice cream and toppings. Waffle Sundae Presentation
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. STEP 1: Place tortilla shell on clean area of flattop for 30 sec and flip for 30 seconds. Remove with tongs and place on makeup table counter. STEP 2: Cook protein following standard procedures, remove from flattop and slice into 4 equal strips STEP 3: While protein is cooking, spread 1 fl oz of selected topping sauce (mayo, etc..) on tortilla shell, place 1 slice of selected cheese on top of sauce and then layer selected toppings, being careful not to overportion. Lettuce, if requested, should go down first. The tomato portion is 2 tomatoes, one towards the top and the other towards the bottom of the shell. Everything should be placed on the shell towards the left side so that it can be easily rolled. STEP 4: Rest the protein in the center, of the toppings, placing 2 slices towards the bottom of the tortilla and 2 towards the top. STEP 5: Fold the bottom of the tortilla upwards about 2 inches and then do the same at the top. Fold the left side over, followed by the right side. STEP 6: Cut the wrap on an angle and then lay one half in the center of the basket with the second half resting on top diagonally – place in center of wax lined basket. Slide a frilled toothpick with olive through each of the 2 halves. Signature Sauce is served in a soufflé cup on the side. Wrap Procedures
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. MACHINE MUST BE CLEANED NIGHTLY USE KEY TO TURN OFF MACHINE EACH NIGHT SOAK ALL KNOBS IN COLD WATER ONLY DO NOT PUT ANYTHING ELSE IN THE WATER NO SOAP! NO BLEACH! NOTHING! REMOVE RACK & SILVER SPLASH PLATE AND WASH IN DISH MACHINE THESE PROCEDURES MUST BE FOLLOWED NIGHTLY. Pepsi Machine Cleaning Procedures
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Pepsi Fountain Cleaning
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Pepsi Fountain Troubleshooting
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Don’t neglect your fountain machine. Keep it clean! Do not use coffee pot hot water to clean the drip tray! Glass cleaner works best: Wipe the merchandiser clean Caution: Excess pressure can damage merchandiser. Wipe the side and front panels clean Approved sanitizer works best: Clean the drip tray and grill Clean the drain. Pour the remaining sanitizer into the drip tray and allow to drain. This helps reduce algae growth which contributes to plugged drains. Clean Nozzles, Diffusers, and Valve Surfaces - daily 1. Twist nozzle 1/8th turn counter-clockwise and pull down to remove. 4. Wipe the underside of the valve clean. 3. Wash nozzles and diffusers in warm soapy water, rinse, and reassemble. 2. Separate the nozzle and diffuser. Push your thumb up inside the nozzle and push upward on the diffuser. Some pressure may be required to separate the pieces. Do not soak nozzles or diffusers! 5. Wipe the lever and valve ID clean. Reinstall the nozzle and twist 1/8th turn clockwise to secure. Clean panels, merchandiser, and drip tray - daily Pepsi Fountain Cleaning
PROPER SIDE PORTIONS All Weights Indicated are COOKED WEIGHTS SMALL FRY 8 oz MEDIUM FRY 14 oz LARGE FRY 26 oz SMALL RING 5.5 oz MEDIUM RING 8 oz LARGE RING 20 oz
PROPER SIDE PORTIONS All Weights Indicated are COOKED WEIGHTS SM BOB 4 oz fries/2 oz rings HALF BOB 8 oz fries/4 oz rings REGULAR BOB 14 oz fries/13 oz rings SM SWEET POTATO FRIES 8 oz cooked MED SWEET POTATO FRIES 14 oz cooked LARGE SWEET POTATO FRIES 26 oz cooked
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. CLASSIC SEMI SERIOUS SERIOUS DELIRIOUS POUNDER KID BURGER ONE 5.5 OZ MEATBALL ONE 7 OZ MEATBALL ONE 10 OZ MEATBALL TWO 7 OZ MEATBALLS TWO 10 OZ MEATBALLS HALF 7 OZ MEATBALL (3.5 OZ) Burger Evolution Chart
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. CLASSIC - 1 SLICE SEMI SERIOUS - 1 SLICE SERIOUS - 2 SLICES DELIRIOUS - 3 SLICES POUNDER - 4 SLICES CHICKEN SANDWICH - 2 SLICES VEGGIE BURGER - 2 SLICES PORTOBELLO SANDWICH - 2 SLICES KID BURGER - 1 SLICE FOLDED IN HALF AND CROSSED $CHEESE - DOUBLE AMOUNT Cheese Requirements
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. EVERYTHING ENTERING THE COOLER MUST BE DATED, LABELED & ROTATED
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. IF IT’S NOT EXCEPTIONAL… IT’S NOT ACCEPTABLE!
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. When two bags of cheese sauce are in the dispenser ALWAYS PLACE THE WEIGHT ON TOP OF THE SECOND BAG. NEVER PLACE THE WEIGHT BETWEEN THE TWO BAGS. Placing the weight between the two bags will lead to slow evacuation of the cheese as well as product waste. When moving the dispenser do not pull forward from the top. Slide forward by pulling from the bottom back of the dispenser until the suction cups release from the counter. Pulling from the top will crack the base of the dispenser. Always keep extra nozzles on hand. You can order extra nozzles by calling 1-800-521-2873 MAKE SURE THE REMOVABLE SPACER IS IN PLACE FOR ALL DISPENSERS IN YOUR LOCATION. The spacer provides support to the pan. If the spacer is not in place the nozzle will not fit securely in place. If you do not have a spacer on your dispenser call the 800 number provided to have one sent. Clean values regularly to prevent sticking. Gehls Cheese Dispenser Tips
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. HANDWASHING SINK Employees must wash hands when returning from restroom, prepping raw food products and after taking a break
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Portion Control Guide CHEEBURGER CHEEBURGER PORTION CONTROL GUIDE © 2009 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. CLASSIC SEMI SERIOUS DELIRIOUS POUNDER Lettuce 1 oz 1 oz 2 oz 3 oz 4 oz Tomato 1 slice 1 slice 2 slice 3 slice 4 slice Onion 1 slice 1 slice 1 slice 2 slice 2 slice Pickle 4 slice 4 slice 6 slice 8 slice 10 slice Mayo 1 oz 1 oz 1 oz 2 oz 2 oz 2 Onion Rings 2 2 2 2 2 Guacamole 1 oz 1 oz 1 oz 2 oz 2 oz Relish 1 oz 1 oz 1 oz 2 oz 2 oz Salsa 1 oz 1 oz 1 oz 2 oz 2 oz Roasted Pepper 1 oz 1 oz 1 oz 2 oz 2 oz Jalapeno 1 oz 1 oz 1 oz 2 oz 2 oz Banana Pepper 1 oz 1 oz 1 oz 2 oz 2 oz Black Olives 1 oz 1 oz 1 oz 2 oz 2 oz Garlic 1 oz 1 oz 1 oz 2 oz 2 oz Grey Poupon 1 oz 1 oz 1 oz 2 oz 2 oz Ranch 1 oz 1 oz 1 oz 2 oz 2 oz Horseradish 1 oz 1 oz 1 oz 2 oz 2 oz BBQ 1 oz 1 oz 1 oz 2 oz 2 oz A1 1 oz 1 oz 1 oz 2 oz 2 oz Heinz 57 1 oz 1 oz 1 oz 2 oz 2 oz Honey Mustard 1 oz 1 oz 1 oz 2 oz 2 oz Artichoke Hearts 1 oz 1 oz 1 oz 2 oz 2 oz SunDried Tomatoes 1 oz 1 oz 1 oz 2 oz 2 oz Bacon 2 slice 2 slice 2 slice 2 slice 2 slice Sauteed Onions 2 oz 2 oz 3 oz 4 oz 6 oz Sauteed Mushrooms 2 oz 2 oz 3 oz 4 oz 6 oz Side Salad is topped with 2 oz of shredded jack/cheddar cheese, 4 grape tomatoes, 4 oz garlic croutons and 2 oz of chopped black olives All other salads receive 2 oz of each topping and 4 grape tomatoes
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. • IDEAL TEMPERATURE FOR DIPPING IS 12°F • REGULAR SHAKE RECIPE 11 oz of ice cream (13 oz of chocolate) 7 oz of milk with no syrup -or- 5.5 oz of milk with flavored syrup • HALF SHAKE RECIPE 6 oz of ice cream (8 oz of chocolate) 3 oz of milk with no syrup -or- 2 oz of milk with flavored syrup SHAKE SPECIFICATIONS
© 2009 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Cheeburger Cheeburger EXPRESS PROCEDURES
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Bacon should be cooked while the grill is warming up in the morning. It can be cooked on a hot grill but it will burn if not watched carefully. STEP 1: Place the bacon on the grill being careful to lay each slice flat. STEP 2: Allow the bacon to fry until the fat turns translucent. Carefully turn each slice over with a pair of tongs. STEP 3: Cook the bacon several more minutes. Turn again. STEP 4: When the meat looks thoroughly cooked and the bacon has considerably reduced in size, it’s done. STEP 5: Remove the bacon from the grill with the tongs and carefully lay cooked bacon flat in plastic pans to be held in the holding unit. Bacon can hold at 140 degrees for up to 4 hours and then must be discarded. Bacon Procedures
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. DAILY PREP Liquid Egg in deep metal pan stored on line in ice bath Pancake Batter prepped per instructions on bag – 4 gallons in plastic container stored online in ice bath Sautéed onions prepped per standard guidelines and stored in warming unit Bacon cooked per standard guidelines and stored in warming unit Liquid Butter ZTF in squirt bottles Toaster on and warmed Waffle Iron on and warmed Make up table open and fully stocked Sausage warmed on grill and then stored in warming unit Breakfast Procedures
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. SCRAMBLED EGGS (served in plastic hinged container) 1 tbsp liquid butter on grill 4 oz egg – ladled in circular pattern slowly Using spatula on its side, cut into egg until it hardens Toppings should be pre-prepped and placed into small metal bowl Add toppings Remove when fully cooked and place in to go container along with 6 oz fried diced potatoes and sides, if ordered If sides are ordered – 2 sausages patty or 2 slices bacon Breakfast Procedures
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. PANCAKES (served in plastic hinged container) 1 tbsp liquid butter on grill 2 oz pancake batter – ladled in circular pattern slowly Prepare 2 pancakes following the previous step Add any toppings if requested Flip when bubbles are consistent Cook an additional minute Stack and place into to go container along with any sides. Cashier should serve with syrup pc and butter chips if requested Breakfast Procedures
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. WAFFLE (served in plastic hinged container) Spray No Stick ZTF on Waffle Iron 4 oz pancake batter ladled onto waffle iron Close lid and flip over – when unit beeps 3 times flip back Carefully remove waffle with fork Place into to go container along with any sides. Cashier should serve with syrup pc and butter chips if requested Breakfast Procedures
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. BREAKFAST SANDWICH(served wrapped) Butter and toast Kaiser roll Prepare egg as indicated under Scrambled Egg but DO NOT break up egg, simply use the spatula to fold over itself until fully cooked. During the cooking process, add any toppings if requested Remove from grill and place on bun with cheese selection on bottom bun Add 1 slices bacon cut in half or 1 sausage patty if ordered Wrap and stab with olive BREAKFAST WRAP (served wrapped) Warm tortilla shell on grill for approximately 30 seconds Prepare egg as indicated under Scrambled Egg but DO NOT break up egg, simply use the spatula to fold over itself until fully cooked. During the cooking process, add any toppings if requested Remove from grill and place on tortilla shell with cheese selection Roll (do not cut) and Wrap and stab with olive Breakfast Procedures
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. FRENCH TOAST (served in plastic hinged container) 1 tbsp liquid butter on grill Dip 2 pieces of Texas Toast into liquid egg (use a separate bowl for dipping) and drain Place on grill and flip when lightly browned Remove from grill when cooked and cut both pieces into a diagonal Place into to go container with any sides if requested Cashier should serve with syrup pc and butter chips if requested Breakfast Procedures
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. TOASTER OPERATION Place the Teflon release sheet over the top of the platen housing, making certain that there is 3 inches of overhang. Firmly place the holding bracket on top of the platen housing to securely hold the release sheet in place. The, FRONT, on the bracket goes over the front of the platen. Place the conveyor housing into the conveyor guide and lower into place, making sure that all four slides are inside the guide. Turn the heater switch ON. You will need to allow 30 minutes for the unit to properly heat to temperature. Proper toasting should take approximately 30 seconds before the bun drops on the crumb tray. You can adjust both the toasting time (to toast darker or lighter) and the necessary compression for the buns you will be toasting. The toaster should not crush the bun as it toasts, nor should it simply allow the bun to slide through to the bottom. TOASTER & RELEASE SHEET CLEANING Turn off both the heater and the motor switches and unplug the unit. Allow platen to cool before proceeding. Remove the conveyor assembly and wipe with a damp cloth. The chain can be cleaned with a soft brush. Remove the Teflon sheet and lay it on a flat surface. Thoroughly clean both sides with a damp cloth, making sure that all carbon buildup is removed. Allow to air dry. It is recommended that you rotate two sheets daily for longer life. Sheets should last 4-6 months based on care and volume of product toasting. Never clean release sheets with a scouring pad, brush or other sharp object. Replacement Teflon sheets are available from Gene Rees or A&A Discount Services, Inc. 305-948-8200 packed 2 in a case. BUN TOASTING PROCEDURE Using the butter wheel, insure that both insides (crown and heel) of the bun are run along the butter wheel. Only toast buns when an order is placed. Insure the bun toaster is set to the proper width (refer to owners manual – Prince Castle bun toaster – model number under equipment section). Place the heel to the left side and crown to the right side of the toaster with the insides of the bun toward the front of the toaster. Drop bun in toaster. When bun drops, it is toasted and ready to serve. Bun Toasting Procedures
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Burger Procedures CLAMSHELL COOKING PROCEDURES Grill must be warmed to 350 degrees. Top Platens must be set to 350 degrees. Burgers should be placed on grill using the burger press, pressing gently to insure consistency. BURGER PRESS PROCEDURES The burger press is used to insure consistency in the cooking process of our burgers when using the clam shell. To use the press properly, simply place the meatball on the grill and use the press to lightly form the meatball into a patty. Continue to press until the press touches the grill and rests flat. Do not press on an angle – push down from the top gently. Give a gentle turn and lift the press away from the burger. The press must be washed every two hours to maintain our food safety guidelines. When not in use, the press should be stored underneath the flattop and not on top of the hot surface. EXPRESS BURGER COOK TIMES ESTIMATED BURGER COOKING TIMES FOR HOLDING USING CLAMSHELL 10 OZ TO 145 DEGREES* 4.5 MINUTES 7 OZ TO 145 DEGREES* 3.5 MINUTES 5.5 OZ TO 145 DEGREES* 3.0 MINUTES *Product can be held for up to 20 minutes in the Prince Castle Warming Unit. Product must be discarded after 20 minutes. ESTIMATED BURGER COOKING TIMES WITHOUT HOLDING USING CLAMSHELL 10 OZ TO 155 DEGREES* 5.5 MINUTES 7 OZ TO 155 DEGREES* 4.5 MINUTES 5.5 OZ TO 155 DEGREES* 3.5 MINUTES *Always temp burgers to insure they have reached the minimum temperature allowed before placing into holding unit.
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Tyson Chicken breasts arrive to your store frozen, but should be stored in the refrigerator. Thawing product has only a 7 day shelf life, so it is important that you order appropriately. The thawing process takes 24 hours. STEP 1: Store the cases of chicken breasts in your freezer. STEP 2: Keep 2 cases in the cooler at all times to allow time to thaw. It is important to rotate product as you pull from the cooler, replace from the freezer. STEP 3: Open 1 case and place frozen breasts into a full metal hotel pan. STEP 4: Cover, Date and Label the container. STEP 5: Store in the walk in cooler for no more than 7 days. STEP 6: Product in production should be stored in the refrigerated 4 drawer undergrill unit. STEP 7: When preparing to cook, use a tong or freshly gloved hands and drop the Tyson chicken breast onto the grill with an oz of liquid shortening. STEP 8: Cook the Tyson chicken breast under a dome, spraying water on the sides to keep moist. STEP 9: Flip the Tyson chicken only once and remove from grill when chicken reaches 165 degrees for 15 seconds. Chicken Pull-Thaw-Cook Procedures
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Chicken Tender Basket And Sandwich Procedures CHICKEN TENDER BASKET 5 chicken tenders are fried by placing them into the fry basket. They fry until golden brown and they begin to float. Chicken Tender Basket is served in the fry scoop CHICKEN TENDER SANDWICH 3 chicken tenders are fried by placing them into the fry basket. They fry until golden brown and they begin to float. Sandwich is prepared by placing lettuce on bottom bun and then topped with 3 tenders. Additional toppings as requested are placed on top bun. Garnished with an olive and toothpick.
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Grill must be warmed to 350 degrees. Top Platens must be set to 350 degrees. Burgers should be placed on grill using the burger press, pressing gently to insure consistency. Cooking Temperatures 10 oz to 145* - 4 min. 7 oz to 145* - 3 min. 5.5 oz to 145* - 2.5 min. Burgers being cooked to be held in the warming unit must be cooked to 145 degrees and then placed into the warming unit for no longer than 20 minutes. Burgers held longer than 20 minutes must be discarded. Burgers being cooked to be served immediately must temp at 155 degrees. 10oz to 155* - 5 min. 7oz to 155* - 4 min. 5.5oz to 155* - 3 min. Cook times are estimates – proper temping must be done to insure beef is cooked to the proper temperature. Clamshell Cooking Procedures
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Signature Sauces are purchased from Arcobasso using the online ordering page found on the Cheemail website. Sauces are held in dry store until opened and then they must be refrigerated. Date and label product upon delivery to insure proper rotation. Sauces are portioned out in 3.25 oz soufflé cups each day and dated again to insure proper rotation. The soufflé cups are stored in the cooler separated in plastic trays which are labeled to help identify the sauce. Be sure to fill the cups close to the top to provide the guest a proper portion. Dipping Sauce Procedures
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. WHEN A GUEST ORDERS A FLAVOR SHOT FOR THEIR BEVERAGE, SIMPLY POUR 2 SHOTS (USING THE POSI-POUR SPOUTS) INTO THE BEVERAGE CUP AND THEN ADD BEVERAGE. Flavor Shots
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Ingredients IQF Blueberries IQF Strawberries IQF Raspberries Monin Frosted Mint Syrup Granulated Maple Sugar Ground Cinnamon Dannon Vanilla Yogurt Kashi Mountain Medley Toss berries together in large plastic container and add Monin Frosted Mint Syrup, Maple Sugar and Ground Cinnamon. Date container and allow mixture to marinate overnight in cooler. Spoon 2.5 oz of berry mixture into 14 oz plastic cup and add 6 oz Dannon Vanilla Yogurt. Fill inner cup with 1.5 0z of Kashi Mountain Medley and place inside 14 oz cup. Cover with lid. Date and refrigerate. Product will have a 48 hour shelf life. Fruit & Yogurt Parfait
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. ENTRÉE OPTIONS & PORTION SIZES JR. CLASSIC 3.5 oz raw product (7 oz meatball torn in half) with cheese selection (cut in half and criss/ crossed on burger) served on a white hamburger bun. Burger MUST BE COOKED well done. CHICKEN TENDERS 3 chicken tenders SIDE ITEM OPTIONS FRENCH FRIES Portion is 2 oz cooked product SUB ONION RINGS If a guest requests, onion rings may be subbed for fries. Portion is 4 rings. Kids Meal Presentation
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Cheeburger Cheeburger meatballs are prepared and stored in 3 different weights: 5.5 OZ. 7 OZ. 10 OZ. ALL MEATBALLS ARE PREPARED IN THE FOLLOWING MANNER: STEP 1: Obtain from the manager the size of meatballs to be prepared. Clean and disinfect the work area, the scale and hands. Make sure the scale is calibrated to “0”. Obtain a Camwear full size pan for storage. STEP 2: Remove 1 bag or tub of fresh meat from the cooler. ONLY work with 1 bag at a time to avoid warming the meat. Keep the chub on ice while working with it. STEP 3: Wear gloves when preparing meatballs. Place a handful of loose meat on the scale and add or subtract meat to get the desired weight. STEP 4: When you have the desired weight, pick up the meat and form it into a ball, using both hands. It is important not to compact the meatball too much. An overly compacted meatball will take too long to cook. STEP 5: Continue making meatballs in this manner. Wash and disinfect hands frequently, along with glove changes. Place the finished meatballs into the Camwear full size pan making neat rows and columns. STEP 6: Label what size, date and who prepared the pan of meat. SIZE ROWS COLUMNS LAYERS 5.5 OZ 4 7 2 7 OZ. 3 6 2 10 OZ. 3 5 2 STEP 6: When the storage container is full according to these requirements, cover the container with plastic film wrap and a Camwear full size pan cover. Place the covered container in the cooler on the shelf designated ONLY for ground beef. DO NOT ALLOW THE GROUND BEEF TO SIT OUT! IT MUST BE REFRIGERATED ASAP! BEEF SHOULD BE RECEIVED AT 32 TO 41 DEGREES. GROUND BEEF RECEIVED AT A WARMER TEMPERATURE SHOULD NOT BE ACCEPTED. Meatball Procedures
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. Mushrooms are used as an additional salad topping as well as sautéed for a charged burger topping. They are ordered from your local produce vendor in 10lb, pre-sliced boxes. TO SAUTEE MUSHROOMS: STEP 1: Pour about 4oz of liquid margarine on the grill. Empty the mushrooms (about ½ case) to be sautéed on the margarine. STEP 2: Add 4oz. more margarine on the pile of mushrooms. STEP 3: Using 2 spatulas, slowly toss and mix the mushrooms and margarine on the grill while they cook. STEP 4: Continue tossing and mixing the mushrooms until they begin to soften. Do not allow them to sit on the grill unattended. They will easily burn. STEP 5: When they have softened, and slightly browned pick them up with both spatulas and place them in a stainless steel holding pan. STEP 6: Place the holding pan in the food warmer and scrape the grill clean. STEP 7: SAUTÉED MUSHROOMS MUST BE HELD OVER 141°F TO COMPLY WITH HACCP STANDARDS. NOTE: IT IS VERY IMPORTANT NOT TO OVERCOOK THE MUSHROOMS ON THE GRILL, AS THEY WILL CONTINUE TO COOK IN THE FOOD WARMER. MUSHROOMS ARE TO BE DISCARDED NIGHTLY. NEVER REFRIGERATED OR REHEATED FOR THE NEXT DAY. Mushroom Procedures
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. 60 lb cases – each case contains 6 – 10 lb chubs. It is important that you adjust your par levels and ordering procedures accordingly. Each case of beef will provide enough product for an e stimated $1500.00 of business. Cooking procedures and handling procedures have not changed. It is important to remember to work with only 1 chub at a time and to keep the chub in an ice bath with a bitherm stuck inside to monitor temperature. Beef should never be held outside the cooler for more than 2 hours. Roll only enough meatballs to cover a 24 hour period. To keep beef at it‘s maximum potential, the product should be kept cold and tightly covered at all times, including in process held under the grill in the ref rigerated drawers. Cheeburger Cheeburger New Beef Program Highlights
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. To insure the proper consistency, the following procedures should be implemented. We use Drakes Batter Mix. The ratio of batter to water is one bag of mix to approximately 6 quarts of cold water. The consistency should be that of a smooth, thin pancake batter. There should be no lumps.To test the consistency, dip an onion ring into the batter. The perfect mix will cling lightly to the onion without clumping. If the mix does not cling, add more batter to the mix. If the mix clumps, add more water to the mix. Using a clean, food approved container such as a pickle bucket, mix the batter with the cold water. Half the batter mix is poured into a full size chiller pan. These pans are kept cold in the freezer overnight and will keep the product chilled properly for about 6 hours. The pan should be replaced with the backup pan from the freezer prior to the dinner shift. The remaining batter mix should be covered tightly, labeled and stored immediately in the cooler. A drain rack should be placed over a second half pan placed next to the first pan in the ice bath. Onions should be dry before placing into the batter mix. They should be removed from the cooler approximately 30 minutes prior to opening and allowed to temp up uncovered. Rotate the onions throughout the day to insure that they remain crisp. To properly batter the onions, dip a handful into the batter mix and then, using a gloved hand, remove them and place them on the drain rack to allow excess batter to drip off. The rings should then immediately be placed into the hot oil (350 degrees) separately so as not to allow them to stick together. Cook for approximately 2 minutes or until the rings float free. Drain the cooked rings in a fryer basket to remove excess oil and serve immediately. Onion Ring Batter Mix Procedures
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. WHAT IS IT? So what is that under the Ice Cream, under the chocolate syrup and under the caramel syrup? At the bottom of this savory delight lies the foundation of our tremendous dessert. So what is it? Is it a cookie? Is it pie? Well, it’s both! We start with Kraft’s OREO Wafer. OREO is recognized around the world as the leader in the dessert category and what a great start it is. Here is what puts it over the top. Mike’s Pies is a dessert company out of Tampa that holds 13 National Championships in the “Super” Gourmet Pie Category. Mike has packed his Peanut Butter Mousse and Chocolate Mousse between two Oreo wafers to create a dessert that would stand alone as an awesome dessert. Add the ice cream, chocolate & caramel syrup and you are in for a treat. THE PACKAGING: The OREO Mousse Mountains are packed 48 per case. They are packaged in a plastic bag to insure freshness. They are packed in three layers. The bottom two layers have 13 OMM and the top layer has 9. On two corners of the box you will see a date. That is the “BEST BUY” date. That date doesn’t mean they will go bad, it just means the pies are starting to lose their high quality. STORAGE & HANDLING: Keep the OREO Mousse Mountains in the freezer! Don’t “slack out” more product than you need. Because we don’t use additives we do give up some storage life in the refrigerator so if you do pull out more than you need for a 24 hour period put it back in the freezer at the end of the day. Back in the freezer? That’s right back in the freezer. Because of the fact that we do not add additives to the OREO Mousse Mountain they can go back into the freezer and not affect the flavor. The in & out of freezer process can be done numerous times so don’t worry. By doing this it will cut down on waste and will keep the OREO Mousse Mountains at its highest level of quality longer. But if it happens several times that means you are pulling out too many, so pull wisely. If left in the refrigerator for more than three days straight it will affect the quality of the OREO wafer. The wafer will become softer. So, what we give up in shelf life…we more than make up for in flavor and quality!! PRESENTATION: Served in a small to go container. Place the Oreo Mousse Mountain wafer in the center of the container, add 1 scoop of vanilla ice cream on the side and sprinkle oreo crumbles on top of both. Cover with 2 oz caramel syrup and 2 oz chocolate syrup and close lid to serve. The OREO Mousse Mountain Owners Manual
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. PREPARATION STEP 1: Obtain a clean sanitized bucket and lid. Fill the bucket approximately 1/2 full of cold tap water and ice. Place the bucket underneath the potato cutter. STEP 2: Empty 1 case of potatoes (50 lbs) into the sink adjacent to the potato cutter. Remember to use the “first in, first out” rotation method. Let cold tap water run over the potatoes and vigorously scrub the potatoes. STEP 3: Lift the handle of the potato cutter and place a clean potato in place, standing on end. Firmly pull the handle down causing the potato to be pushed through the cutting grate and sliced into raw french fries. BE CAREFUL TO KEEP YOUR FREE HAND AWAY FROM THE MECHANISM, AS YOU COULD BE INJURED. Continue cutting potatoes in this manner until all potatoes have been cut. STEP 4: Repeat steps 2 and 3 over again with the second box of potatoes. STEP 5: After 2 boxes of potatoes have been cut, use both clean hands to push the potatoes down so they are firmly compacted and settled in the container. The water level should be over the top of the cut potatoes. NEVER let the cut potatoes stand without being covered with water as they will turn brown and become unusable. STEP 6: Place the clean sanitized lid on the bucket. Write the date on a piece of masking tape and place the tape on the lid. STEP 7: Allow the potatoes to remain at the cutting station for at least 2 hours after cutting so they can be monitored as they soak up water. Check the water level every 30 minutes. When checking the potatoes, push down on them. If more water is needed, add enough tobring the level of water to 2 inches over the top of the potatoes. Remember that because of osmosis, the potatoes will soak up water and swell, so it is important to keep checking. STEP 8: After 2 hours, PULL, NOT PUSH, the bucket into the walk-in cooler. Place the bucket in its proper rotation place. STEP 9: Potato rotation is very important and must be monitored by the manager at all times. THERE ARE NO EXCEPTIONS! CURING POTATOES As potatoes cure in our buckets they get softer and begin to get somewhat mushy on the sides. The straight edges that the cutting grate makes on the potatoes begin to soften also. A properly cured potato will bend almost in half before breaking. An under cured potato will still be firm with straight sharp edges. It will snap when you try to bend it. An over cured potato will be too mushy and will almost disintegrate in your hand when you bend it. There is a very small window of opportunity to use properly cured potatoes, about 24 - 48 hours, before they become over cured. The best way to ensure a steady supply of properly cured potatoes is to purchase and keep a large stockpile (1 weeks worth of boxes) of potatoes on hand. Stack them in a warm dry section of the kitchen. The potatoes will slowly start to cure in the boxes. COOKING PROCEDURES 1: Fill fry basket with 32 oz of cured potatoes 2: Peanut Oil should be at 350 degrees 3. Drain potatoes thoroughly before blanching 4: Blanch fries for 2-3 minutes and remove from fryer 5: Allow blanched fries to drain and hold at room temp 6: Fry’s should be cooked again for approximately 5 minutes and/or until crispy, floating in the oil, bubbles in the oil have subsided. 7: Dump fries and portion into baskets 8: Serve immediately COOKED PORTIONS SMALL FRY 8 OZ MEDIUM FRY 14 OZ LARGE FRY 26 OZ Portions should be weighed during training to demonstrate proper portioning. Potato Procedures
© 2012 All Rights Reserved. Cheeburger Cheeburger Restaurants, Inc. INSTRUCTIONS FOR PROGRAMMING AND USE PROGRAMMING TEMPERATURES 1. Turn power on 2. On the Temperature Display panel to the right, press the UP or DOWN Arrow until the desired shelf is selected. 3. Press and Hold the SETPOINT button and the PRINCE CASTLE LOGO button for 5 seconds. The Program LED will light 4. Press the Up or Down Arrow until 160 is displayed 5. Press the PRINCE CASTLE LOGO button again to save the temperature 6. Repeat this process for both shelves PROGRAMMING THE PRODUCT NAMES 1. Press and Hold the PRINCE CASTLE LOGO and the MENU/ENTER button at the same time. 2. Use the UP or DOWN Arrow to scroll to PROD NAME ENTR 3. Press and Release the MENU/ENTER button to enter EDIT PRODUCT MENU 4. Use the UP or DOWN Arrow to scroll through the product list and press MENU/ENTER to select the product to edit. (You will not use any existing names so you can select any name you desire) 5. The first letter should be flashing. Use the UP or DOWN Arrow to scroll to the desired letter and then press PAN button to move to the next letter. Repeat for all letters. USE THE FOLLOWING ABBREVIATIONS FOR CONSISTENCY CLAS SEMI SERI CHIK TURK VEGI BACN ONIO MUSH SAUS TEND 6. Press the MENU/ENTER button to save the new name 7. Repeat as necessary and Press the PRINCE CASTLE LOGO to return to RUN mode. Prince Castle Product Holding Bin