User contributions for Bdriggers

14:0514:05, 11 April 2024 diff hist +2,500‎ N White Pepper Gravy ‎ Created page with "☆ QA Standard: Gravy base should have white appearance. Discard gravy that becomes beige to brown in color. == Tools Needed == Measuring cup Wire whisk Ladle 1/3 size pan with slotted lid 1/6 size pan with slotted lid WORKSAFE uWash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards. uAny tools and/or utensils used should be washed, and sanitized every four hours. uUse caution when p..." Tag: Visual edit
14:0414:04, 11 April 2024 diff hist +2,723‎ N Chicken Gravy ‎ Created page with "== Quick Reference == {| class="wikitable" !Storage !Recipe !Cooking Time !Cooking Temp !Holding TIme !Quality Serving Temp |- |50°F - 70°F Dry Storage | * 1 package chicken gravy mix * 2 quarts boiling water |30 Seconds |208°F |6 hours Steam well |150°F to 160°F |} ☆Q.A. Standard: Consistent in color and texture with no lumps Gravy should be thick enough for swirls to be seen when stirred, and thin enough to pour easily from the ladle If a crust develops on the g..." Tag: Visual edit
13:5913:59, 11 April 2024 diff hist +3,610‎ Grits ‎No edit summary Tag: Visual edit
13:5413:54, 11 April 2024 diff hist +343‎ N Grits ‎ Created page with "{| class="wikitable" !Storage !Recipe - Single Batch !Cooking Time !Cooking Temp !Hold Time !Quality Serving Temp |- |50°F - 70°F Dry Storage | * 2 quarts boiling water * 1 bag of grits (containing 16 oz grits by volume & 2 tsp salt) * 8 ounces liquid margarine |6 mins Two-eye burner |212°F on High |3 Hours Steam Well |150°F to 160°F |}" Tag: Visual edit
13:5113:51, 11 April 2024 diff hist +3,263‎ Sausage Gravy ‎No edit summary current Tag: Visual edit
13:4713:47, 11 April 2024 diff hist +527‎ N Sausage Gravy ‎ Created page with "== Quick Reference == {| class="wikitable" |+ !Storage !Recipe !Prep Temp !Holding TIme !Quality Serving Temp |- |50°F - 70°F Dry Storage | * 1 package white pepper gravy mix * 1 quart hot tap water * 3 quarts boiling water * 12 finely chopped, cooked sausage patties |208°F |6 hours Steam well |150°F to 160°F |} == Portioning == {| class="wikitable" |+ !Single Gravy Biscuit |6 oz |- !Double Gravy Biscuit |12 oz |- !Dine-In/Out Breakfast Plate |½” from fill line..." Tag: Visual edit

16:3516:35, 1 April 2024 diff hist +810‎ Smoked Sausage ‎No edit summary current Tag: Visual edit
16:3016:30, 1 April 2024 diff hist +331‎ N Smoked Sausage ‎ Created page with "{| class="wikitable" !Receiving !Storage-Thaw !Thaw Time !Storage Hold Time !Cook Time !Minimum Internal Cooking Temp !Quality Serving !Hold Time |- |Freezer |Cooler |24 hours | * Freezer - Unopened 90 days * Cooler - Unopened-2 weeks * Opened -7 days |7 minutes |155°F |150°F-160°F | * MPHC -60 minutes * Biscuit -20 minutes |}" Tag: Visual edit
16:2716:27, 1 April 2024 diff hist +4,920‎ Sausage ‎No edit summary Tag: Visual edit
16:2216:22, 1 April 2024 diff hist +567‎ N Sausage ‎ Created page with "== Quick Reference == {| class="wikitable" |+ !Storage |0°F +/- 10°F |Walk-in cooler |- !Cooking time |7 minutes | |- !Duty time (turn) |28 minutes | |- !Cook more time |53 minutes | |} === Holding Time === * 60 minutes in the MPHC === Temperatures === {| class="wikitable" |+ !Cooking Temp | * 325°F AccuTemp * 350°F All other grills |- !Minimum Internal Cooking Temp |155°F |- !Quality Serving Temp |150°F to 160°F |} === Portioning === {| class="wikitable" !Liq..." Tag: Visual edit
16:1616:16, 1 April 2024 diff hist +3,180‎ Pancakes ‎No edit summary current Tag: Visual edit
16:1216:12, 1 April 2024 diff hist +664‎ N Pancakes ‎ Created page with "== Quick Reference == {| class="wikitable" |+ !Product !Receiving !Storage !Quality Serving !Thawing Time !Thawing Temp !Hold Time !Cook Time |- |Pancakes |Freezer |Cooler |120°F |24 hours |34°F - 41°F |Cook to order | * Regular order - button 0 * Kid’s order - Button 5 |- |Pancake Syrup |Dry Storage |Dry Storage |50°F - 70°F | | | | |} === Portioning === {| class="wikitable" |+ !Regular Order !Kids Order |- |3 pancakes with ½ oz. margarine |1 pancake with ¼ oz..." Tag: Visual edit
16:0816:08, 1 April 2024 diff hist +4,249‎ N Hash Browns ‎ Created page with "== Quick Reference == {| class="wikitable" |+ !Storage !Cook Time !Cook More Time !Hold Time !Fryer Temp !Quality Serving Temp |- |0° F +/-10° F |2 minutes 15 seconds |7 minutes 45 seconds |10 minutes |350° F |150° F to 160° F |} === Portioning === * Full fry carton (Regular or Large) ☆ Q.A. Standard: Frozen hash browns should be free of ice crystals. Cooked hash browns should be golden brown with no excessive breakage. == Tools Needed == * Fry scoop * Brown..." current Tag: Visual edit
16:0016:00, 1 April 2024 diff hist −8‎ Ham ‎No edit summary current Tag: Visual edit
15:5915:59, 1 April 2024 diff hist +1‎ Ham ‎No edit summary Tag: Visual edit
15:5915:59, 1 April 2024 diff hist +4,522‎ Ham ‎No edit summary Tag: Visual edit
15:5315:53, 1 April 2024 diff hist +574‎ N Ham ‎ Created page with "== Quick Reference == {| class="wikitable" |+ !Storage |0°F +/- 10°F |Freezer |- !Thaw Temp |34°F – 41°F |Cooler |- !Thaw TIme |48 hours |Cooler |} === Holding Times === {| class="wikitable" |+ !Freezer |6 months |0°F +/- 10°F |- !Thawed |30 days |34°F - 41°F |- !MPHC |30 minutes |150 - 160°F |- !Biscuit |20 minutes |Sandwich bin |} === Cooking Times === {| class="wikitable" !Cooking Time |3 minutes |- !Duty |1 ½ minutes |- !Cook More |27 minutes |} === Co..." Tag: Visual edit
15:4815:48, 1 April 2024 diff hist +1,100‎ N Eggs and Sausage Breakfast ‎ Created page with " == Quick Reference == * 2 scrambled eggs * 2 pieces of sausage ☆ Q.A. Standard: Eggs and sausage should have a fresh appearance and be neatly placed on the plate. No drippings should be around the edge of the plate. == Tools Needed == * #8 disher == Work Safe == * Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards * Always wear single-use gloves when preparing or handling ready to e..." current Tag: Visual edit
15:4615:46, 1 April 2024 diff hist +1,096‎ N Eggs and Bacon Breakfast ‎ Created page with "== Quick Reference == * 2 scrambled eggs * 3 slices bacon ☆ Q.A. Standard: Eggs and bacon should have a fresh appearance and be neatly placed on the plate No drippings should be around the edge of the plate == Tools Needed == * #8 disher == Work Safe == * Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards * Always wear single-use gloves when preparing or handling ready to eat food..." current Tag: Visual edit
15:4415:44, 1 April 2024 diff hist +6‎ Eggs ‎No edit summary current Tag: Visual edit
15:4315:43, 1 April 2024 diff hist +7,841‎ N Eggs ‎ Created page with "== Quick Reference == {| class="wikitable" |+ !Storage (Liquid Eggs) |34° - 41°F or lower |Walk-in cooler |- !Cooking temp |275°F Grill | |- !Cooking time |2-3 minutes | |- !Cook more time |28 minutes | |} === Holding Times === {| class="wikitable" |+ !Scrambled !Folded !Liquid |- |30 minutes |30 minutes |48 hours |- |Product Holding Cabinet |Product Holding Cabinet |4-quartPlastic Container |} === Temperatures === {| class="wikitable" |+ !Cooking Temp |155°F inter..." Tag: Visual edit
15:3015:30, 1 April 2024 diff hist +5,865‎ Breakfast Wraps ‎No edit summary current Tag: Visual edit
15:2115:21, 1 April 2024 diff hist −19‎ Breakfast Wraps ‎No edit summary Tag: Visual edit
15:2115:21, 1 April 2024 diff hist +354‎ Breakfast Wraps ‎No edit summary Tag: Visual edit
15:1815:18, 1 April 2024 diff hist +578‎ N Breakfast Wraps ‎ Created page with "== Quick Reference == {| class="wikitable" |+ !Storage |0°F +/- 10°F |Freezer |- !Thaw Time |24 hours |Cooler |- !Thaw Temp |34°F - 41°F |Cooler |- ! rowspan="2" |Holding Temp |34°F - 41°F |Cooler |- |50°F - 70°F |Online for use |- !Hold Time |2 days (Thawed) |Cooler |} == Recipe == === Sausage, Egg & Cheese Wrap === * 1 7” floured tortilla * 1 slice American cheese * ¼ piece of sausage * 2 ounces scrambled eggs === Bacon, Egg & Cheese Wrap === * 1 7” f..." Tag: Visual edit
10:5110:51, 1 April 2024 diff hist +4,114‎ N Breakfast Steaks ‎ Created page with "== Quick Reference == {| class="wikitable" |'''Storage''' |0°F +/- 10°F |Freezer | |- |'''Cooking time''' |4 minutes |350°F Fryer | |- |'''Cook more time''' |56 minutes | | |- |'''Holding time''' |Individual patty |60 minutes |Product holding cabinet |- | |Steak biscuit |20 minutes |Sandwich bin |- |'''Cooking temperature''' |155°F internal | | |- |'''Quality serving temperature''' |150°F to 160°F | | |- |'''Portioning''' |Side steak |1 portion | |- | |Steak bis..." current Tag: Visual edit
10:3510:35, 1 April 2024 diff hist +69‎ N Backline Coordinator ‎ Created page with "== Quick Reference == * Item 1 * Item 2 * Item 3 == Tools Needed ==" Tag: Visual edit

17:2117:21, 31 March 2024 diff hist +558‎ Breakfast Plates ‎No edit summary current Tag: Visual edit
17:1717:17, 31 March 2024 diff hist +3,416‎ Breakfast Plates ‎No edit summary Tag: Visual edit
17:1017:10, 31 March 2024 diff hist −4‎ Breakfast Plates ‎No edit summary
17:0917:09, 31 March 2024 diff hist +7‎ Breakfast Plates ‎No edit summary
17:0917:09, 31 March 2024 diff hist −2‎ Breakfast Plates ‎No edit summary Tag: Visual edit
17:0617:06, 31 March 2024 diff hist +701‎ N Breakfast Plates ‎ Created page with "== Quick Reference == {| class="wikitable" |+ !Breakfast Special !Deluxe Breakfast !Single Gravy Biscuit !Double Gravy Biscuit |- | * Two scrambled eggs * Two whole bacon strips or 1 sausage patty * Side - grits * Side - sausage gravy * One biscuit | * Two scrambled eggs * Choice of side meat ** Sausage – Two patties ** Bacon – Three strips ** Breakfast steak – One portion ** Ham – Two slices ** Smoked sausage –Two split links ** Chicken fillet – One piece (w..." Tag: Visual edit
17:0217:02, 31 March 2024 diff hist +1,727‎ N Breakfast Biscuit Fillet ‎ Created page with "== Quick Reference == {| class="wikitable" |'''Storage''' |0°F +/- 10°F |Freezer |- |'''Cooking time''' |6 minutes |350°F fryer |- |'''Cook more time''' |54 minutes | |- |'''Hold time''' |Product holding cabinet |60 minutes Prepared |- |'''Minimum internal cooking temperature''' |165°F internal | |- |'''Quality serving temperature''' |150°F to 160°F | |- |'''Portioning''' |1 Chicken Fillet | |- | colspan="3" |Q. A. Standard: Free of ice crystals in frozen state...." current Tag: Visual edit
16:5816:58, 31 March 2024 diff hist +1,862‎ N Biscuit Sandwiches ‎ Created page with "== Quick Reference == {| class="wikitable" | '''Holding time''' |20 minutes |Holding bin |- | rowspan="3" |'''Quality Serving Temperatures''' |Buttered biscuit |120°F |- |Egg biscuit |150°F to 160°F |- |Meat biscuit |150°F to 160°F |- | colspan="3" |QA Standard: Biscuit must be golden brown and flaky with no doughy spots Biscuit must be cut evenly with neat, proper portioning of egg, meat, and/or cheese |} == Tools Needed == * Sharpie marker * Biscuit splitter * B..." Tag: Visual edit
16:5216:52, 31 March 2024 diff hist 0‎ Biscuit Baking with Biscuit Mixer ‎ →‎Using Re-work Dough current Tag: Visual edit
16:5216:52, 31 March 2024 diff hist −11‎ Biscuit Baking with Biscuit Mixer ‎No edit summary Tag: Visual edit
16:5116:51, 31 March 2024 diff hist +10,197‎ N Biscuit Baking with Biscuit Mixer ‎ Created page with "{| class="wikitable" |'''Product''' |'''Receiving''' |'''Storage''' |'''Cook Temp''' |'''Cook Time''' |'''Reheat Time''' |'''Hold Time''' |'''Quality Serving''' |- |Biscuits |Dry Storage |Dry Storage |375°F |10 minutes |4 minutes |30 minutes - Display Cabinet, Biscuit warmer & Working Pans End of Day-Biscuit Rack |120°F |- |Flour |Dry Storage |Dry Storage | | | | | |- |Margarine |Cooler |Cooler | | | | | |- |Buttermilk |Cooler |Cooler | | | | | |} {| class="wikitable..." Tag: Visual edit
16:2916:29, 31 March 2024 diff hist +3,810‎ N Big Ham Breakfast Sandwich ‎ Created page with "== Quick Reference == * Holding Time: Prepared to Order == Ingredients == {| class="wikitable" |- |¾ ounce mayonnaise |- |1 folded egg |- |1 slice American cheese |- |2 pieces of ham |- |2 slices Texas toast |} == Tools Needed == * 7 ¾” condiment spatula * Yellow tongs * Red Tongs * Sharpie == Work Safe == * Wash hands before starting to work and after handling anything that is not food related to prevent contamination and health hazards * Always wear single us..." current Tag: Visual edit
14:1514:15, 31 March 2024 diff hist +1,474‎ N Controlling Paper Costs ‎ Created page with "{| class="wikitable" |+ !Key !Action Steps |- |Follow Jack's condiment chart for napkins | # Only give one napkin per sandwich or biscuit # Only give two napkins per combo or dinner # Keep napkins in dispensers in lobby |- |Keep shelves clean and organized | # Keep paper supplies organized and stock levels low # Always use a build to for all paper products |- |Use good pre-closing procedures | # Never allow employees to break down product into bowls or food trays # Do..." current Tag: Visual edit
14:1214:12, 31 March 2024 diff hist +2,364‎ N Improving Employee Performance ‎ Created page with "{| class="wikitable" |+ !Key !Actions Steps |- |Invest yourself | # Invest your time in orientation and training # Invest who you are into what they will become It will return big dividends # Be a mentor to team members Improve their performance by your example |- |Quality training | # Be a teacher Take time to show how and tell why # Never leave a new person's side until they are comfortable with the task or job # Always review with a trainee at the end of the shift Giv..." current Tag: Visual edit
14:0914:09, 31 March 2024 diff hist +2,462‎ N Improving Product Quality ‎ Created page with "{| class="wikitable" |+ !Key !Action Steps |- |Make product quality a daily focus | # Managers should never accept anything other than the highest quality # Talk about the importance of quality with each team member at the beginning of every shift # Make sure that every new hire understands the importance of quality products |- |Correctly using the multipurpose holding cabinet | # Make sure the MPHC is programmed correctly # Train and certify everyone on the proper use o..." current Tag: Visual edit
14:0614:06, 31 March 2024 diff hist −44‎ Keys to Success ‎No edit summary current Tag: Visual edit
14:0514:05, 31 March 2024 diff hist +1,808‎ N Controlling Cleaning & Linen Costs ‎ Created page with "{| class="wikitable" |+ !Key !Action Steps |- |All managers trained on proper use of cleaning supplies | # Have all managers read the cleaning manual # Test understanding by asking questions # Observe performance of each manager when using cleaning supplies |- |All team members trained on proper use of cleaning supplies | # Each manager should be responsible for training and certifying a specific number of the team members of the use of cleaning supplies # Develop an in..." current Tag: Visual edit
14:0014:00, 31 March 2024 diff hist +2,543‎ N Improving Staffing Levels ‎ Created page with "{| class="wikitable" |+ !Key !Action Steps |- |Reduce turnover through good scheduling | # Good scheduling practices reduce stress that leads to chaos # Schedule people who work well together # Honor schedule requests |- |Ongoing active recruiting | # Go out and find the best people Sell them on working in your store # Use tools such as employee referral programs and bag stuffers # Work with local schools and churches to get great employees |- |Good interviewing and scre..." current Tag: Visual edit
13:5713:57, 31 March 2024 diff hist +1‎ Improving Frontline Service Times ‎No edit summary current Tag: Visual edit
13:5613:56, 31 March 2024 diff hist +2,236‎ N Improving Frontline Service Times ‎ Created page with "{| class="wikitable" |+ !Key !Action Steps |- |Energetic focused manager shifts to frontline expeditor position | # Manager keeps a balance between frontline and drive-thru # Manager drives the business through coaching and praising successes # Manager works with a sense of urgency and remains friendly with customers and crew |- |Store has proper staffing levels to fill frontline positions | # Develop a daily guide of numbers needed to staff frontline for each day part #..." Tag: Visual edit
13:5313:53, 31 March 2024 diff hist +2,477‎ N Building Sales ‎ Created page with "{| class="wikitable" |+ !Key !Action Steps |- |Have smiling faces and friendly service | # Managers set the example every day by smiling at customers and team # Never hire anyone who doesn't smile # Have in-store "Best Smile" or "Friendliest Person" contests |- |Serve quality products that are hot and fresh | # Keep hold times on all products Never allow a product to be served past its expiration time # Cook less product, more often # Ensure that procedures and recipes a..." current Tag: Visual edit
13:4413:44, 31 March 2024 diff hist +1,922‎ N Controlling Labor ‎ Created page with "{| class="wikitable" |+ !Key !Action Steps |- |Schedule Properly | # Forecast sales correctly # Area manager gives approval of scheduling practices including budgeting and completing deployment sheets |- |Learn your store | # Use resources such as area manager and other managers to learn the trends and patterns of the store # Keep hourly, daily, and weekly records for analyzing past trends # Keep a record of community events |- |Ensure that a shift plan is completed prio..." current Tag: Visual edit
13:3813:38, 31 March 2024 diff hist +2,687‎ N Controlling Food Costs ‎ Created page with "{| class="wikitable" |+ !Key !Action Steps |- |All deliveries checked in by the General Manager or 1st Assistant | # Ensure any night drops are checked in when manger arrives for day shift # Schedule should reflect general manager or 1st assistant working during all scheduled deliveries # Schedule should reflect proper coverage so manager can leave the line to check in deliveries # Report all credit requests to SFM before 2 p.m. the day of delivery |- |Use the Par level..." current Tag: Visual edit

11 April 2024

1 April 2024

31 March 2024