feature menu spring – summer 2018 manager roll out … · feature menu spring – summer 2018...

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Feature Menu Spring – Summer 2018

MANAGER ROLL OUT DOCUMENT

Feature Menu Schedule of Key Dates

Roll out package sent to store by email April 9 Updates for guides and training materials sent April 9 GM/CM Feature Menu Training Videos sent April 16 GMs conduct Store Level Rollout Package Meeting with their management team April 16 -23 Menu's, Posters, Stickers and related marketing materials arrive May 8 Staff Roll Out Meeting May 7 -14 National Feature Menu Launch All menus, new materials etc. in place and ready for open

May 15

Spring / Summer 2018 - FAMOSO NEAPOLITAN PIZZERIA

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SPRING - SUMMER 2018 - STAFF ITEM SUMMARY SHEET

FOOD FEATURES:

• CITRUS AVOCADO SALAD (meatless)

Arugula, quinoa, avocado, fresh orange segments, dried cranberries, pumpkin seeds, diced cucumber, red onion, cilantro, honey roasted walnuts. Tossed in house-made citrus orange vinaigrette.

• CHICAGO ITALIAN BEEF SANDWICH

Famoso’s take on this famous Chicago sandwich. Pulled beef in a honey balsamic glaze, topped with giardiniera (pickled vegetables), arugula, and smoked veggie spread. Served on an Italian roll. Giardiniera (onion, carrot, celery, cauliflower, olives, roasted red peppers, pepperoncini)

• BOMBAY CAULIFLOWER PIZZA (meatless)

Mango chutney, fior-di-latte, marinated curry cauliflower, diced mango, red onion, jalapeno, mint yogurt, cilantro, finished with a lime wedge.

• PRAWN PESTO PIZZA

Fior-di-latte, seasoned ricotta, citrus garlic prawns, roasted garlic, red onions, sun-dried tomatoes, arugula, pistachio pesto, finished with a lemon wedge.

• DON ANDREAS PIZZA – (seasonal)

Crème fraiche, fior-di-latte, roasted chicken, corn and chipotle salsa, avocado, finished with a lime wedge. Served with a side of Valentina hot sauce

SEASONAL GELATO/SORBETTO

• FEATURE SORBETTO

Pure Mango

Strawberry Lemonade

BEVERAGE FEATURES

• JUNIPER GINGER Gin, fresh lime, ginger beer, raspberry syrup

• STRAWBERRY TEQUILA SOL Tequila, Aperol, agave syrup, fresh squeezed lime, strawberries, ginger ale

• SORBETTO G&T Gin, fresh lime, tonic, Limone sorbetto

• ELDERFLOWER G&T Gin, elderflower syrup, fresh lime, tonic, rosemary sprig

.


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FROM THE KITCHEN Our Spring Summer menu introduces a healthy lifestyle salad and continues to highlight the two amazing and popular ingredients; Cauliflower and Slow Roasted Pulled Beef.

Cauliflower This menu features a sweet and savory cauliflower pizza; a fantastic new meatless/vegetarian item. The Bombay Cauliflower Pizza features roasted cauliflower marinated in yogurt with bold Indian flavours of garam masala and turmeric. Indian cuisine continues to grow in popularity and we’re excited to introduce these flavours to our menu.

Cauliflower is a considered a hearty, healthy ‘Superfood’, rich in nutrition and health benefits.

Bombay Cauliflower Pizza

• Mango chutney, fior-di-latte, marinated curry cauliflower, diced mango, red onion, jalapeno, mint yogurt, cilantro, finished with a lime wedge.

Slow Roasted Beef Slow roasted beef has proven to be very popular on our Korean BBQ Pizza and the Italian Pulled Beef Sandwich. For the Spring Summer menu, the slow roasted beef is remaining and is featured on the fantastic new item the Chicago Italian Beef Sandwich. Succulent and tender, we’re excited to introduce our roasted beef to an amazing new item for our guests.

Chicago Italian Beef Sandwich

• New and exciting, this delicious sandwich is our twist on the famous Chicago Italian Beef Sandwich. Pulled beef layered with giardiniera (pickled vegetables), arugula and a smoked veggie spread. Served on an Italian roll.

Dating back to the 1930’s, the Chicago Italian Beef is a sandwich originating in Chicago that’s composed of thin slices of seasoned roast beef, simmered and served au jus (known by locals as 'gravy') on a long Italian style roll. The bread itself is, at the diner's preference, often dipped (or double-dipped) into the au jus the meat is cooked in, and the sandwich is typically topped off with Chicago-style giardiniera (called "hot") or sautéed, green Italian sweet peppers (called "sweet").

Giardiniera is an Italian relish of pickled vegetables in vinegar or oil – our house-made giardiniera is a marinated blend of Pepperoncini, cauliflower, celery, carrot, onion, green olives, and red pepper.

Healthy Lifestyle Salads "Salad" doesn't always mean "healthy" as they are often overloaded with calorie-packed dressings, fried and cheesy toppings. A dish that should scream green and healthy can often be loaded with calories.

With a few considerations, salads can make a healthy, delicious meal. To make a salad delicious and nutritious you start with a few key ingredients: greens, protein, veggies or fruit, and dressing; and for bonus include some grains and crunch. We used these key ingredients as the main building block to make a healthy, nutritious salad with the creation of our new salad; the Citrus Avocado Salad.

Citrus Avocado Salad

• Arugula, quinoa, avocado, fresh orange slices, dried cranberries, pumpkin seeds, diced cucumber, red onion, cilantro, honey roasted walnuts all tossed in house-made citrus orange vinaigrette. New and exciting, this salad is full of flavor and packed with fresh ingredients that anyone will feel good about eating!

Seasonal

Don Andreas Pizza


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MISC CHANGES CAULIFLOWER ARTICHOKE DIP – Due to popularity this feature appetizer is being removed as a feature item and added to our regular menu. MEATBALL SANDWICH – The meatball sandwich has a new recipe:

o The caramelized onions have been removed o Smoked mozza has been removed and replace with provolone cheese o Now served on an Italian roll

PRAWN LINGUINI (PASTA KITCHEN STORES ONLY) – changed onion spec and change prawn count to 5 CARAMALIZED ONIONS - As part of our strategy to reduce prep hours we have eliminated caramelized onions. The meatball sandwich and prawn linguini no longer require them. PARMESAN DIP – a new spec was recently rolled out to impact feedback that we had received. Our goal with this new recipe was to reduce the sweetness and offer more balance to the vinegar profile. RED ONION RINGS - spec for red onions on all pizzas is changed to diced red onions - this eliminates prep of red onion rings. SUNDRIED TOMATOES - new sundried tomato spec – now boiled to better hydrated. This minimizes burning of sundried in the hot oven. SALT ON LINE - any references in spec’s to ‘a pinch of salt’ have been changed to use a salt grinder grind count to improve consistency. DON ANDREAS - a couple minor adjustments to this returning pizza

• full pizza - avocado cut to 6 instead of 8; one piece per slice. This eases line execution. • The pinch of cilantro on finish has been eliminated.

ADD PRAWNS PIZZZA - spec is changed to 5 prawns ADD PRAWNS PASTA/SALAD – spec is changed to 5 prawns GINGER BEER BOTTLES - added to the non-alcohol section KIDS MENU - ‘Kids Pepperoni & Mushroom’ pizza has been replaced in print with ‘Kids Pepperoni’ GELATO/SORBETTO – This summer we’ll be bringing in 2 feature sorbetto and no feature gelato. Sorbetto flavours lend to the summer season; more ‘summery’ options should appeal to your guests.


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DAILY FEATURES Monday Margherita – new price $12 Tuesday – Pastas now $3 off, Sangrias now $2 off Wednesday – no changes Thursday – beer special changed to a selected summer beer for each market. Goal is to ensure that there is only one draft on special. Friday/Saturday – no changes Sunday – Mediterranean flatbread – new price $10 MOJTIOS – eliminated mint syrup to save prep hours. It will now be made with a simple syrup. Mojito spec has been changed to include more mint leaves. GLUTENBERG – Glutenberg Blonde is now listed as the gluten free beer in the bottled beer section for the following markets - Saskatchewan, BC, Ont & Fort McMurray. MOSCOW MULE & RASPBERRY GINGER BEER – ginger syrup has been eliminated to save prep hours. New spec using Fentimans Ginger Beer. APEROL SPRITZ – no longer offered as a double and pitcher. Will only be offered as a 1.5oz cocktail. DIABLO ICED TEA – removed from menu due to low sales ITALIAN GREYHOUND – removed from menu due to low sales BENCHMARK LAGER AND PALE ALE – We are expanding these products to all stores nationally VIVA VIVO VINO WINES – We are expanding these products to all stores nationally WINGS SPICY BUFFALO (Pasta Kitchen Stores only) – To impact prep labour we are removing the spicy buffalo flavour from our wing options and replacing with a signature hot sauce. This hot sauce is a mixture of Franks Red Hot & Valentinas. SHELF LIFE CHANGES – adjusted to impact prep labour - Feta - 7 days - Beer Cheese - 5 days 14 frozen - Pomodoro - 5 days 14 frozen - Bolognese - 5 days 14 frozen - Minced Garlic - 7 days - Salad Cheese - 4 days

- Romaine - 2 days - Artichokes - 7 days - Roasted Red Peppers - 4 days - Pepperoni - 7 days - Italian Sausage - 4 days


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Food Quality Checklist – Updates SS 2018

We’ve removed items from the prep charts that required little to no actual prep (i.e. opening a bag and dumping into an insert). We do, however, still need to ensure these items are stocked and ready for revenue and have accounted for them with a new ‘Par, # Stock, Quality” section on the FQC to be completed daily as part of your FQC routines.

P - # - Q

The addition of the ‘P # Q’ section on the FQC (see below) allows your team to count and stock these line items that can be done quickly and easily to prepare for revenue. Adding this to the FQC allows for

these items to be removed from your prep lists but still be properly prepared going into revenue:

• ‘P’ = Par for item needed for revenue • ‘#’ = the amount you need to stock to hit your par for revenue • ‘Q’ = Verify that the quality of the product is acceptable and food safe

PRAWNS

The addition of the prawn section is a food safety step to ensure your team is verifying your prawns have not exceeded their shelf life in any of the three stages:

• Marinating • Cooked • Cut


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BC Wine Menu Changes Deleted Items Gabbiano Promessa Pinot Grigio IGT Cantina Tollo Sangiovese Cecchi Chianti DOCG Ricossa Barbera d'Asti DOCG

Added Items Viva Vivo Vino Bianco Viva Vivo Vino Rosso Toscolo Chianti DOCG La Linda Cabernet Sauvignon Yalumba Shiraz

Kelowna Changes Deleted Items Gabbiano Promessa Pinot Grigio IGT Cantina Tollo Sangiovese Cecchi Chianti DOCG Ricossa Barbera d'Asti DOCG Play Estate Moscato Ricossa Barbera d'Asti DOCG Play Estate Syrah Las Mulas Cabernet Sauvignon

Miguel Torres Gran Coronas Cab Sauv Added Items Viva Vivo Vino Bianco Viva Vivo Vino Rosso Toscolo Chianti DOCG Church and State Pinot Gris Church and State Syrah Luigi Bosca Malbec The Hatch - Octobubble Brut Rose La Linda Cabernet Sauvignon


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AB Wine Menu Changes Deleted Items Villa Matilde Falanghina IGT Villa Matilde Aglianico IGT Santa Digna Cab Sauv Las Mulas Cab Sauv Added Items Bollini Chardonnay Le Casematte Nero d'Avola La Linda Cabernet Sauvignon Ricasoli Albia Rose

SASK Changes Deleted Items Santa Cristina Pinot Grigio IGT Santa Rita Sauvignon Blanc Kim Crawford Chardonnay Folinari Valpolicella DOC Santa Cristina Toscana IGT Castillo de Almansa Tempranillo Alamos Malbec Reserva Alamos Cabernet Sauvignon Santa Cristina Chianti Superiore IGT Melipal Malbec Rosé

Added Items Viva Vivo Vino Bianco Oxford Landing Chardonnay Lagaria Pinot Grigio Sacred Hill Whitecliff Sauvignon Blanc Viva Vivo Vino Rosso La Linda Malbec Monte Antico Toscana IGT Sartori Valpolicella Classico DOC La Linda Cabernet Sauvignon Ricasoli Barone Chianti DOCG


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ONT Wine Menu Changes Deleted Items Cave Spring Riesling Ruffino 'Lumina' Pinot Grigio IGT Gabbiano Chianti DOCG Open Merlot Las Mulas Cabernet Sauvignon Negrar Ripasso Valpolicello 19 Crimes Torres Campos Ibericos Tempranillo Added Items Viva Vivo Vino Rosso Viva Vivo Vino Bianco Lagaria Pinot Grigio IGT Henry of Pelham Baco Noir Gerard Bertrand Art de Vivre Cabernet Sauvignon Gerard Bertrand Terroir Languedoc Syrah/Grenache Henry of Pelham Family Tree Red


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KEY CHANGES TO MENU

ADD DELETE CHANGE APPETIZERS • Roasted

Cauliflower & Artichoke Dip – added to the main menu

SANDWICHES • Chicago Italian Beef Sandwich

• Italian Pulled Beef Sandwich

• Meatball Sandwich – recipe change

KID’S SPECIAL

SOUPS & SALADS • Citrus and Avocado Salad

PIZZAS • Bombay Cauliflower Pizza • Prawn Pesto Pizza

• Korean BBQ Beef Pizza • Roasted Cauliflower Pizza

SEASONAL PIZZAS • Don Andreas Pizza

• Funghi Pizza

CREATE YOUR OWN PIZZA

PASTA • Pulled Beef Pappardelle (Pasta Kitchen Stores Only)

DESSERTS • Mango • Strawberry Lemonade

• Cinnamon Dolce Gelato • Morello Cherry Sorbetto

BEVERAGE • Elderflower G&T • Juniper Ginger • Strawberry Tequila Sol • Sorbetto G&T

• Diablo Iced Tea • Italian Greyhound

• Aperol Spritz • Mojitos • Moscow Mule

MISC


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INGREDIENT ORDERING IMPACT

MENU ITEM ADDS DELETES PAR LEVEL IMPACT

Citrus Avocado Salad • Pumpkin Seeds • Quinoa

• Oranges • Honey • Walnuts • Dried cranberries


• Pulled Beef • Italian Roll

• Giardiniera veg • Arugula


• Mango Chutney • Jalapeno • Frozen Mango • Garam Masala • Tumeric • Coriander Powder

• Ginger • Yogurt • Dill

Prawn Pesto Pizza • Prawns 21-25’s • Dijon Mustard

• Sun Dried Tomato • Ricotta • Arugula • Pistachio Pesto

Don Andreas Pizza • Corn • Avocado • Red Bell Peppers

• Valentina • Chicken

Korean BBQ Beef Pizza

• Green Onion • AA Beef • Pineapple Juice • Hoisin Sauce • Gochjang Pepper Paste • Chili Powder • Fish Sauce • Garlic Powder • Chipotle Pepper

• Cheddar Cheese

Roasted Cauliflower Pizza

• Sliced Almonds

• Green Olives • Gorgonzola • Honey • Chili Oil • Lemon

Funghi Pizza • Oyster Mushrooms • Cauliflower • Roasted Mushrooms • Caramelized Onions

Italian Pulled Beef Sandwich

• AA Beef • Horseradish • Brioche Buns

• Caramelized Onions • Shredded Romaine • Crispy Prosciutto Slices • Vine Tomatoes • Provolone • Pepperoncini

Pulled Beef Pappardelle (Pasta Kitchen Stores Only)

• Pappardelle noodle • AA Beef • Bamboo Skewers

• Cream • Oven Roasted Tomatoes • Roasted Mushrooms

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SUMMARY OF FOOD DETAILS – Menu Features SS 2018 PAGE 1 OF 1

ITEM NAME LINE SET UP CULINARY

QUALITY POINTS CULINARY

PLATING TIPS VISUAL

PASSION POINTS SERVICE

Citrus Avocado Salad

• House made Citrus vinaigrette • Honey Roasted Walnuts • Orange segments • Pumpkin seeds • Quinoa

• Do not use heaping ladles of dressing this will result in a wet and wilted, overdressed salad.

• Create height with the salad • Do not attempt to ‘fan’ the

avocado it will look over handled.

• Wipe edges of the bowl.

• Healthy lifestyle salad option added to the Salad menu offerings.


• Mango Chutney • Marinated Cauliflower • Diced Mango • Jalapeno • Mint Yogurt

• Do not add to much ‘mint yogurt’ or you will dilute the other flavors.

• Spread toppings evenly on pizza, every flavour, every bite

• Introduction of Indian inspired flavours to a pizza on the Famoso menu.

• Sweet & savory.

Don Andreas Pizza

• Chipotle Corn Salsa • Avocado

• Avocado must be fresh • Chipotle corn salsa must be

stored in non-perforated insert on line.

• Spread toppings evenly on pizza, every flavor, every bite.

• Chipotle corn salsa must be evenly spread out on the pizza.

• Serve with side Valentina hot sauce.

• Famoso summer classic. House-made chipotle corn salsa.


• Pulled Beef • Honey Balsamic Glaze • Giardiniera • Smoked Veggie Spread • Italian Roll

• Do not cut all the way through the bun.

• Do not serve a cold bun • Do not cook bun to point of

burnt edges • Giardiniera must be

stored in non-perforated insert on line.

• Ingredients face out towards guests.

• All ingredients should be visible to guests.

• Ensure Giardiniera vegetables are well drained before adding to the sandwich.

• Famoso take on a classic Chicago Italian Beef Sandwich.

Prawn and Pesto Pizza

• Sauteed Prawns • Seasoned Ricotta

• Seasoned ricotta should be spread in lines, not over entire base.

• Spread toppings evenly on pizza, every flavor, every bite.

• Light and summery, brings back prawns onto the Famoso menu.

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OPERTIONAL READINESS ROLL OUT CHECKLIST

ALL

MANAGER ASSIGNED

COMPLETE BY DATE

COMPLETE (Y/N) ACTION/TASK

• Review rollout package with management team

• Schedule training sessions with managers

• Have all postings and laminated pictures posted a minimum of one week before the rollout

• All new/changed items are pre-shifted for the week leading up to the rollout

• Book and organize rollout meetings - 100% attendance - Rollout meeting MUST happen BEFORE MENU LAUNCH DATE

• Have great rollout meetings - set up for success so it is fun and enjoyable - FOCUS ON THE FOOD

• Culinary manager and pizzaiolos have made and confirmed each item with GM before it is presented to the Servers

• Quizzes assigned on yardstick - ALL staff write and pass quizzes

• ALL team members are to taste ALL new/changed products

• Confirm receipt of ALL printed and branding material BEFORE MENU LAUNCH DATE

OPERTIONAL READINESS ROLL OUT CHECKLIST

FOH - SERVER

MANAGER ASSIGNED

COMPLETE BY DATE


• ALL servers have tasted new/changed items

• ALL servers know 'plating points' and 'details'

• ALL servers are verbally quizzed each shift during first 3 days

• ALL servers trained on how to deal with guest disappointment on deleted items

• New item information is communicated IN DETAIL on communication board

• Pre-shifts done to ensure all new items are ready and correct and that Servers are comfortable and knowledgeable with them

• Managers are to do quality checks on ALL tables ordering new/changed items

• ALL print and branding material is place before open on day of menu launch

CULINARY - PIZZA


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PIZZAIOLO

MANAGER ASSIGNED

COMPLETE BY DATE


• Manage inventories of ALL deleted items

• Order new ingredients - AT LEAST 1 WEEK BEFORE ROLL OUT

• Receive new ingredients (in time to prepare all new items for rollout meeting)

• Confirm enough of each ingredient has been received. Report any shortages to your RM immediately

• Update eOrder guide / SYSCO template

• P&L count tab, product cost tab, and inventory cost updated with new items

• Pars are adjusted and noted on prep charts for any items that may change

• Culinary team has been trained on ALL new items

• ALL prepped recipes are prepared the day BEFORE ROLL OUT

• Pizzaiolos can make ALL new/changed items

• ALL managers & ALL pizzaiolos understand all key' quality points' and ‘plating tips'

• ALL new item cheat sheets are in place before open on day of menu launch


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STORE ROLL OUT MEETINGS - Page 1 of 2

The overall goal of a Store Roll Out meeting is for the management team to earn the passion, imagination and intensity of their team members.

The service component (set up and organization) are essential to ensure a smoothly run meeting with professional, high energy execution that connects our teams to their purpose of hospitality.

**ROLLOUT MEETINGS WITH ALL FOH & BOH STAFF MUST HAPPEN BEFORE THE MENU LAUNCH DATE**

SET THE MEETING ACTION/TASK WHO ü

Overall Meeting Leader + Culinary Leader established for store meeting (GM & Culinary Manager)

Meeting announced and invitations sent 2 weeks prior. (Postings/preshift/Ameego)

ü Mandatory attendance for all Servers, pizzaiolos and management team ü Assistant Manager and Culinary Manager are to ensure 100%

attendance and report to GM ü Only the GM can approve any team member absentees ü Managers should be in full uniform for the rollout meeting

Roll out packages + recipes reviewed with Night Leaders and Managers 2 weeks’ prior

All new items to be prepared by culinary management and presented to entire management team to taste together

SET THE STAGE - SERVICE AND CULINARY

ACTION/TASK WHO ü Venue - perfect condition + cleanliness Props – food display, etc

All new ingredients + smallwares coordinated through purchasing Plate ware, small wares and supplies in kitchen verified for quantity & quality

Prep recipes complete and verified day before meeting – both new + existing

Line recipes tested and verified day before meeting– both new + existing

Demonstration and food sample production plan established


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STORE ROLL OUT MEETINGS - Page 2 of 2

THE MEETING - HOSPITALITY ACTION/TASK WHO ü

Venue is completely set up prior to attendees arriving Complete, detailed line check is complete to ensure all standard ingredients and prep are correct

Roll Out Packages available for all participants

WELCOME – phones off + away, overall scope and goals for the meeting and the feature, set the stage

New specialty ingredients are introduced to all participants

Group is split: Culinary and Service

Training of each item: (when there are beverage items, schedule to mesh with food presentations)

Item is prepared by the culinary leader Each step is fully explained and demonstrated. What’s, right? What’s wrong? Why?

Key Quality Points are presented – excellent culinary execution. Respect the food

Other trained leaders make samples for the groups

Culinary leader approves each plate before tasting occurs

Samples are presented to both groups by meeting leaders

Plating Tips are presented first – what to look for?

Everyone tastes the food together. Leader describes correct tastes of each component

Everyone can enjoy the food and offer feedback and comments. Passion Points are discussed and added to by the group.


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SERVER ROLL OUT CHECKLIST

NAME INFO PACK DISTRIBUTED

QUIZ COMPLETED -MARK%-

VERBALLY QUIZZED


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PIZZAIOLO ROLL OUT CHECKLIST

NAME INFO PACK DISTRIBUTED

QUIZ COMPLETED -MARK%-

VERBALLY QUIZZED

feature menu spring – summer 2018 manager roll out … · feature menu spring – summer 2018...

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