operations manual v12.21.11

Operations Manual v12.20.11 1 Confidential. Five Guys Enterprises, LLC. Do not redistribute.

OPERATIONS MANUAL

VERSION 12.20.11


KITCHEN OPERATIONS ........................................................................................................................................................ 6

1.1 MORNING PREP ........................................................................................................................................................... 7

1.1.1 COOKING BACON ..................................................................................................................................................... 7

1.1.2 GRILLED MUSHROOMS ......................................................................................................................................... 9

1.1.3 GRILLED ONIONS................................................................................................................................................... 10

1.1.4 LETTUCE PREP ....................................................................................................................................................... 11

1.1.5 TOMATO PREP ........................................................................................................................................................ 13

1.1.6 ONION PREP ............................................................................................................................................................ 14

1.1.7 POTATO PREP ......................................................................................................................................................... 15

1.1.8 MEAT PREP .............................................................................................................................................................. 17

1.1.9 HOT DOG PREP ....................................................................................................................................................... 19

1.1.10 CHEESE PREP ....................................................................................................................................................... 20

1.1.1 GREEN PEPPER PREP .......................................................................................................................................... 21

1.1.12 JALAPENO PREP .................................................................................................................................................. 22

1.1.13 PICKLE PREP ......................................................................................................................................................... 23

1.1.14 ICE TEA PREP ....................................................................................................................................................... 24

1.1.15 LEMON PREP ........................................................................................................................................................ 25

1.1.16 PROPER LABELING ............................................................................................................................................ 25

1.2 DRESSING ..................................................................................................................................................................... 26

1.2.1 DRESSING A NO BUN BURGER ......................................................................................................................... 28

1.3 OTHER SANDWICHES ............................................................................................................................................. 30

1.3.1 VEGGIE SANDWICH .............................................................................................................................................. 30

1.3.2 GRILLED CHEESE ................................................................................................................................................... 31

1.3.3 B.L.T. SANDWICH ................................................................................................................................................... 33

1.3.4 COOKING A HOT DOG .......................................................................................................................................... 33

1.4 COOKING A BURGER ................................................................................................................................................ 35

1.5 COOKING FRIES ......................................................................................................................................................... 38

1.6 QUALITY CONTROL .................................................................................................................................................. 41

1.7 CUSTOMER SERVICE ................................................................................................................................................ 43

1.7.2 TAKING ORDERS .................................................................................................................................................... 43


1.7.3 STORE ENERGY ...................................................................................................................................................... 45

1.8 DINING ROOM RESPONSIBILITIES .................................................................................................................... 47

1.9 SHIFT CHANGES ........................................................................................................................................................ 48

1.9.1 DISHWASHING ........................................................................................................................................................ 49

1.10 CLOSING ..................................................................................................................................................................... 50

1.10.1 CLEANING THE GRILL ...................................................................................................................................... 50

1.10.2 CLEANING THE DRESSING STATION ......................................................................................................... 51

1.10.3 CLEANING THE FRYERS ................................................................................................................................... 53

1.11 FIVE GUYS ORGANIZATION ............................................................................................................................... 55

1.11.1 DINING ROOM ...................................................................................................................................................... 55

1.11.2 KITCHEN ................................................................................................................................................................. 57

1.11.3 PREP AREA ............................................................................................................................................................ 59

1.11.4 WALK-IN ................................................................................................................................................................. 60

1.11.5 OFFICE ..................................................................................................................................................................... 60

1.11.7 REQUIRED BACK UP SUPPLIES ..................................................................................................................... 61

FIVE GUYS STANDARDS ..................................................................................................................................................... 62

2.1 FIVE GUYS UNIFORM ............................................................................................................................................... 63

2.2 STORE HOURS ............................................................................................................................................................ 63

2.3 HOLIDAY HOURS ....................................................................................................................................................... 64

2.4 APPROVED RADIO STATIONS .............................................................................................................................. 64

MANAGERS RESPONSIBILITES ........................................................................................................................................ 65

3.1 BEFORE A SHIFT ........................................................................................................................................................ 66

3.2 ORDERING AND RECEIVING PRODUCT ........................................................................................................... 66

3.3 IN THE KITCHEN ....................................................................................................................................................... 68

3.4 COUNTING DOWN THE DRAWERS .................................................................................................................... 69

3.5 SCHEDULING ............................................................................................................................................................... 70

RADIANT ................................................................................................................................................................................... 71

4.1DAILY PROCESSING: END OF DAY AND START OF DAY AT POS ........................................................... 72

4.2 LOG ON TO ENTERPRISE ....................................................................................................................................... 72

4.3 START OF DAY INTO ENTERPRISE .................................................................................................................... 72

4.4 END OF DAY INTO ENTERPRISE ........................................................................................................................ 73

4.5 CLOSE OF PAY PERIOD ........................................................................................................................................... 74


STERITECH ............................................................................................................................................................................... 76

5.1 STERITECH AND AUDIT LINE TERMS .............................................................................................................. 78

5. 2 FOOD PRODUCT ........................................................................................................................................................ 80

5.3 GLOVES .......................................................................................................................................................................... 81

NEW STORE TRAINING PLAN .......................................................................................................................................... 82

6.1 FIVE STEP PROCESS FOR NEW STORES .......................................................................................................... 83

6.2 TRAINING PLAN......................................................................................................................................................... 84

6.3 STORE OPENING TIPS ............................................................................................................................................. 88

EQUIPMENT MAINTENANCE ........................................................................................................................................... 89

7.1 CHANGING THE OIL IN THE FRYERS ................................................................................................................ 90

7.2 PITCO FRYERS ............................................................................................................................................................ 91

7.3 FRYMASTER FRYERS AND TROUBLESHOOTING ........................................................................................ 92

7.4 HOOD MAINTENACE AND TROUBLESHOOTING ......................................................................................... 93

STORE FINANCIALS .............................................................................................................................................................. 96

8.1 STORE FINANCIALS ................................................................................................................................................. 97

MARKETING MANUAL......................................................................................................................................................... 99

9.1 FIVE GUYS MARKETING STRATEGY .............................................................................................................. 100

9.2 CREATIVE FUND CONTRIBUTION .................................................................................................................. 100

9.3 ADVERTISING .......................................................................................................................................................... 101

9.4 COUPONS AND DISCOUNTS ............................................................................................................................... 101

9.5 LOGOS ......................................................................................................................................................................... 102

9.6 SIGNAGE AND DISPLAY ....................................................................................................................................... 102

9.7 GIFTS CARDS ............................................................................................................................................................ 103

9.8 PHOTOS AND FOOD SHOTS ............................................................................................................................... 103

9.9 SECRET SHOPPER INFORMATION .................................................................................................................. 103

9.10 PUBLIC RELATIONS AND MEDIA TRAINING ........................................................................................... 104

9.11 KEY RESOURCES AND CONTACTS ............................................................................................................... 106

CRISIS MANAGEMENT AND COMMUNICATIONS ................................................................................................. 108

10.1 CRISIS MANAGEMENT SYSTEM .................................................................................................................... 109

10.1-1 WHAT YOU CAN EXPECT WHEN YOU CALL THE CRISIS/INCIDENT REPORTING HOTLINE:

1-866-345-GUYS ............................................................................................................................................................ 109

10.1-2 WHAT IS YOUR ROLE INA CRISIS? ........................................................................................................... 109


10.1-3 WHEN SHOULD THE CRISIS MANAGEMENT SYSTEM BE ACTIVATED? .................................. 110

10.1-4 EXAMPLES OF POTENTIAL CRISIS SITUATION: ................................................................................ 110

10.2 CRISIS MANAGEMENT PROCEDURES ......................................................................................................... 111

10.2-1 MEDIA RELATIONS ......................................................................................................................................... 111

10.2-2 CRISIS/INCIDENT REPORTING HOTLINE - 1-866-345-GUYS ...................................................... 112

10.2-3 CRISIS RESPONSE TEAM .............................................................................................................................. 112

10.2-4 CRISIS SUPPORT TEAM ................................................................................................................................ 112

10.2-5 FIELD OPERATIONS ....................................................................................................................................... 112

10.2-6 EXECUTIVE SUPPORT TEAM ...................................................................................................................... 112


SECTION 1

KITCHEN OPERATIONS


1.1 MORNING PREP

Overview:

Prep is one of the most important tasks here at Five Guys. Prep needs to be done correctly and

consistently every day by 10:45 A.M. Many employees underestimate the importance of prep.

Attention to detail during prep can determine whether our day is great or terrible. Cutting corners

and a lack of urgency will cause a ripple effect that will last all day. If we ball the meat, and make the

patties too big, it is going to lengthen your cooking times and your ticket times. If we ball the meat,

and make the patties too big, it is going to lengthen your cooking times and your ticket times. If the

patties are too small, they will cook too fast and you will end up with dry, over-cooked burgers,

resulting in unhappy customers and low Secret Shopper scores. The point is, everything we do in

the morning to get ready is going to affect the entire day and the stores success. It is critical that

employees are on the line ready for customers by 11:00 A.M. The Prep Time Chart sets reasonable

goals for your employees to complete the morning assignments.

1.1.1 COOKING BACON

Items Needed:

Gloves

1 Box of bacon

1 Knife

1 Clear cambro

Fry basket

Paper towels

Foil

1 Red spatula

Metal scraper

Scraper

Procedure:

Set the grill to 400 degrees Fahrenheit.

Retrieve only one box of bacon from the walk-in.

Set up a fry basket with one piece of foil folded in half and placed at the bottom.

Fold two paper towels in half and place them over the foil.

Use the knife to cut open the box of bacon.

Place 4-5 sheets of bacon on the large grill.

Place 3-4 sheets of bacon on the small grill.

Carefully remove the paper from the bacon and throw it away.

Change your gloves.

Wait approximately 2 minutes to cook the first side of bacon.

Using the scraper and the red spatula carefully flip the bacon (only flip 1-2 times).


As the bacon cooks and shrinks, condense the cooked bacon to one side of the grill in order

to add more sheets of bacon.

Once bacon becomes crispy use the spatula and scraper creating a V-shape to remove one

sheet of bacon at a time, while allowing excess grease to drain onto the grill.

Place of the sheet of cooked bacon into the basket on the left side and the other on the

right side of the basket (one sheet of bacon at a time).

Place another folded paper towel on top of the sheet of cooked bacon.

Continue to layer the basket 8-9 layers high.

Scrape the grill continuously through the entire process with the metal scraper.

Facts:

A box of bacon should take no longer than 20 minutes to prep.

Uncooked bacon should be kept between 33-41 degrees Fahrenheit.

The bacon, grilled mushrooms, and grilled onions are to be completed by 10:00 A.M. This

will insure sufficient time to clean the grill, empty the grease trap, and be ready for

customers at 11:00 A.M.

Once the cooked bacon has cooled, perform these two test to ensure quality:

o The Horizontal Test is to be performed once the bacon has cooled, hold it out

horizontally. Our bacon should stick straight out. .

o The Shatter Test must be done after the Horizontal Test by holding a piece of

bacon fourteen inches from the table and dropping it. Our bacon, if cooked properly,

should shatter.

Cover the bacon with a paper towel only, foil is not permitted.

Extra baskets prepped bacon can only be placed on the bottom 2 shelves of the bread rack

or the prep table in the back.

After prepping the bacon, any extra uncooked bacon, must be placed in a cambro, cover,

label, and place in the walk-in on the meat shelf.

When cooking bacon during operating hours, it is to be cooked on the meat grill only.

Thoroughly scrape the 3rd section and place the bacon away from the patties.

All cooked bacon must be thrown away at night.

Safety:

Retrieve only one box of bacon from the walk-in.

Do not touch the grill while it is hot.

Only red spatulas are permitted on the meat grill to prevent cross contamination.

Be careful of hot grease splashing while cooking/cleaning the grill.

Use hot commands when transporting the bacon to the basket..

The metal grill scraper is to be used blade facing away from body to push debris to the back

of the grill and then into the grease trap.

Wet towels are heat conductors; therefore, they should be used with caution when cleaning

the grill.


Any extra uncooked bacon should be placed in a cambro and covered, labeled, and placed in

the walk-in on the meat shelf.

1.1.2 GRILLED MUSHROOMS

Items Needed:

1 bag of Portabella mushrooms

Red spatula

Metal scraper

Scraper

Knife

Hot holding unit

Perforated metal 1/2 pan

Solid metal warming pan

Gloves

10-12 oz of hot water

Procedure:


Pour 10-12 oz of hot water into the metal warming pan while it is in the hot holding unit,

prior to putting the mushrooms into the pan.

Carefully open 1 bag of mushrooms with a knife. Over the 4th prep sink, pour the

mushrooms into a perforated pan and allow them to drain.

Pour the drained mushrooms onto the grill.

Using the spatula spread the mushrooms across the grill to ensure even cooking.

After approximately 1 minute, use the spatula and scraper to mix the mushrooms to allow

the mushrooms to cook evenly.

Once the mushrooms start to change color and are almost done cooking (approximately 2

minutes or less), bring the solid warming pan to the grill.

Using the spatula and the scraper remove the mushrooms from the grill and place them into

the metal warming pan.

Place the warming pan into the hot holding station.

Facts:

Grilled mushrooms are to be kept at 140 degrees Fahrenheit or more.




Frequently stir the grilled mushrooms in order to maintain proper temperatures.

Do not cover the grilled mushrooms unless required by your local health department and

approved by your district manager.

The temperature of the grilled mushrooms should be checked every 2 hours.


Grilled mushrooms must be thrown out at 4:00 P.M. and fresh mushrooms must be grilled

and place in a new pan.

When cooking grilled mushrooms during operating hours, they are to be cooked on the

meat grill in the 3rd section of the grill to prevent cross contamination.

Safety:

Do not touch the hot grill.

Do not touch the hot holding station when hot.

Do not use the hand sink to obtain water for the hot holding unit.



The metal scraper is to be used, blade facing away from the body to push debris to the back


Wet towels are heat conductors and therefore, should be used with caution when cleaning

the grill.

To empty the grease trap. use a dry towel to assist and carefully pour into orange bucket.

The hot water used for grilled mushrooms is only to be retrieved from the potato sink in

order to prevent chemical contamination.

1.1.3 GRILLED ONIONS

Items Needed:

Prepped onions

Red spatula

Metal scraper

Scraper

Hot holding unit

Perforated metal pan

Solid metal warming pan

Gloves

10-12 oz of hot water

Procedure:


Pour 10-12 oz of hot water into the metal warming pan while it is in the hot holding unit,

prior to putting the onions into the pan.

Using the onions in the dressing station first; pour the onions directly onto the grill.

Spread the onions across the grill with the spatula.

Cook the onions for approximately 1 minute, then, using the spatula and the scraper, mix

the onions to ensure even cooking.

Once the onions are golden in color or almost done, (approximately 2 minutes or less) bring

the perforated pan to the grill.


Using the scraper and the spatula, scoop the onions from the grill and place them in the

perforated pan.

Place the perforated pan into the solid metal warming pan that is in the hot holding

unit.

Turn off the grills, clean them thoroughly and empty the grease traps.

Facts:

Grilled onions are to be kept at 140 degrees Fahrenheit with a maximum adjustment to 145

degrees Fahrenheit.

Use the perforated pan to keep the onions above the water so that they do not become

overcooked and/or soggy.




Frequently stir the grilled onions in order to maintain proper temperatures.

Do not cover the grilled onions.

The temperature of grilled onions should be checked every 2 hours.

Grilled onions must be thrown out at 4:00 P.M. and fresh onions must be grilled.

When cooking grilled onions during operating hours, they are to be cooked on the meat grill

in the 3rd section of the grill to prevent cross contamination.

Safety:

Do not touch the hot grill.

Do not touch the hot holding station when hot.

Do not use the hand sink to obtain water for the hot holding unit or to clean the grill.





Wet towels are heat conductors and therefore, should be used with caution when cleaning

the grill.

To empty the grease trap, use a dry towel to assist and carefully pour into orange bucket.

The hot water used for the grilled onions is only to be retrieved from the potato sink in

order to prevent chemical contamination.

1.1.4 LETTUCE PREP

Items Needed:

Gloves

2 White tubs

1 Case of lettuce


Date labels/marker

Procedure:

Remove one case of lettuce from the walk-in.

Place the heads of lettuce into the 4th prep sink.

Rinse and gently rub the heads of lettuce with cold water (do not submerge).

Hold one head of lettuce, with the core side facing the sink, using force, smash the core into

the side of the sink.

Throw away any brown, hard yellow, and/or hard white core pieces.

Yellow lettuce is only to be used if the pieces are soft.

Rinse the heads again with cold water.

Place the cored heads into a white tub. Continue until all the heads are cored.

Using your hands, shred the lettuce into small 1 to 2 inch pieces and place them into the 2nd

white tub.

Continue this process until all the lettuce is prepped.

Cover, label, date and place prepped lettuce in the walk-in on the 2 bottom produce shelves.

Clean and sanitize the work area before beginning your next task.

Facts:

One box of lettuce should take no longer than 30 minutes to be prepped.

Do not use a knife to cut the lettuce, only use hands (knives decrease the shelf life of the

lettuce).

Only use cold water from the faucet. If the water is not cold enough, use a reasonable

amount of ice cubes to cool down the prepped lettuce and place the tub in the walk-in.

Throw away any brown, hard yellow, and/or hard white core pieces.

Yellow lettuce is only to be used if the pieces are soft.

Lettuce should always be prepped and placed directly into a large white tub, never directly

into 1/3 pans.

Drip trays should not be used for the prepped 1/3 pans used on the line.

Safety:

Lettuce is to be kept between 33-41 degrees Fahrenheit.

Rinse and gently rub the heads of lettuce with cold water (do not submerge).

Boxes of lettuce is to be stored on the bottom produce shelf to prevent injury.

Cover, label, date and place prepped lettuce in the walk-in on the 2 bottom produce shelves.



1.1.5 TOMATO PREP

Items Needed:

Gloves

Tomato cutter

1 Small metal tray

2 Black tubs

1 Case of 6x6 tomatoes

Labels/Marker

Procedure:

Retrieve a case of tomatoes from the walk-in.

Place the box into the 4th prep sink.

Rinse and gently rub the tomatoes with cold water.

Drain the water from the case and place the case of rinsed tomatoes into the black tub.

Place the small metal tray under the tomato cutter for tomato scraps and juice.

Place the tomato core side down into the tomato cutter.

With one hand gently tap it through the cutter, use the other hand to hold the cutting board

and catch the cut tomato.

After the tomato is cut, remove all core pieces and throw them away.

Place the cut tomatoes directly into the black tub (no more than 2 high).

Continue this process until all the tomatoes are cut.

Cover, label, date and place prepped tomatoes in the walk-in on the 2 bottom produce

shelves.


Facts:

One case of tomatoes should take no longer than 15 minutes to prep.

Only stack tomatoes 2 high in the black tub.

Cut tomatoes must be placed directly into the black tub before being placed into 1/3 pans.

Drip trays must be used when placing tomatoes into 1/3 pans for use on the line.

Tomatoes in 1/3 pans are for immediate use on the line, and can be stacked higher than 2

(unless otherwise stated by your local health department).

Small tomatoes without seeds are not to be used.

Safety:

Do not touch the blades of the tomato cutter.

When using/cleaning the tomato cutter, use extreme caution.

Tomatoes are to be kept between 33-41 degrees Fahrenheit.

Rinse and gently rub the tomatoes with cold water.

Boxed tomatoes are to be stored on the bottom produce shelf to prevent injury.



shelves.


Never wear gloves in the walk-in.

1.1.6 ONION PREP

Items Needed:

Gloves

White/Green cutting board

2 White tubs

Clear cambro

Potato cutter

2 Knives

1 Bag of onions

Date label/marker

Procedure:

Retrieve a bag of onions.

Using the first knife cut the bag of onions open.

Remove an onion and place it on a clean white/green cutting board.

Using the second knife, cut off the top and the bottom of the onion and throw them away

(do not cut too far into the onion).

Place the onion cut side down onto the cutting board.

Cut the onion in half.

Place the onion halves into the white tub.

Continue until the bag of onions is completed.

Peel off the skin from all of the onions and throw them away.

Take the full tub of onions to the clean potato cutter.

Place the clear cambro beneath the potato cutter in the 1st prep sink.

Place the onion in the cutter (for the small cutter, place the onion flat side down, for the

large cutter, place the onion flat side towards blade).

Using the cutter handle force the onion through the cutter. The cut onion will fall into the

clear cambro.

Once the clear cambro is full, transfer the cut onions into a large white tub.

Continue this process until all onions are cut.


shelves.


Facts:

One bag of onions should take no longer than 1 hour to prep.


When removing the ends and peeling the onions, be sure not to cut and/or peel too far into

the onion. However, all core pieces must be removed.

Do not wash the onions before cutting.

Onions should always be prepped and placed directly into a large white tub, never directly

into 1/3 pans.

Drip trays should not be used for prepped 1/3 pans for use on the line.

Safety:

Use caution when handling knives.

Always use a clean white/green cutting board for produce.

Do not touch the blades of the potato cutter.

When using/cleaning the potato cutter, use extreme caution.

Onions are to be kept between 33-41 degrees Fahrenheit.


shelves.


1.1.7 POTATO PREP

Items Needed:

White buckets

Potato cutter

Potatoes

Napkin soaked in peanut oil

Procedure:

Take a napkin and dip it into peanut oil to grease the metal bars of the potato cutter.

Insure that the potato cutters blade is tight.

Place 2 bags of potatoes into the second sink.

Using the spray device rinse off the dirt and debris from the potatoes with cold water.

Plug the 1st sink (closest to cutter) and turn on the cold water.

While holding the cutter handle reach into the 2nd sink grabbing a potato.

Place the potato into the cutter; using your body weight lean to grab another potato from

the 2nd sink (this will force the potato through the cutter).

Repeat this process until 2nd sink is empty.

Plug the 2nd sink and open the 3rd and 4th bag of potatoes into the 3rd sink.

Using the spray device rinse off the dirt and debris from the potatoes with cold water.

While holding the cutter handle reach into the 3rd sink grabbing a potato.

You may also place a group of rinsed potatoes next to the cutter to expedite the cutting

process.


Place the potato into the cutter; using your body weight lean to grab another potato from

the 3rd sink (this will force the potato through the cutter).

Push the overflow of cut fries from the 1st sink into the 2nd sink

Repeat this process until the 3rd sink is empty.

Allow all potatoes to soak in the cold water for a minimum of 15 minutes. No exceptions.

Do not plug the drain for the 4th sink, allow the cold water to flow from the 3rd sink and

drain into the 4th prep sink.

It is necessary to drain and refill all of the sinks after the potatoes have soaked for a

minimum of 15 minutes.

Once the cold water is completely clear in the sinks, turn the water off. The water does not

need to run all day.

The fries must be submerged at least one inch below the surface of the water.

When taking cut fries into the kitchen for use, be sure to grab the fries that have soaked the

longest with your hands while the sink is full of water.

Facts:

It should take an individual no longer than 5 minutes to cut a bag of potatoes.

Every store is required to have 2 potato cutters at all times. Both cutters must be in working

condition and ready to use without modification.

Gloves are not necessary for the cutting process.

Only use cold water from the faucet. If the water is not cold enough, use ice or cool water

from buckets in the walk-in to bring the temperature of the water down.

Cold water is necessary to the quality of our fries.

Larger potatoes that will not fit in the cutter can be turned sideways to be cut in half.

Sinks are staggered to allow water to drain.

Cut potatoes that have soaked in water for longer than 20 hours may start to deteriorate

(the potatoes will become; slimy and appear eaten away); this is called the acid effect. The

whole bucket of fries must be thrown away immediately.

Cut potatoes that have been out of water for too long will turn black. The black potatoes

only must be thrown away immediately.

Cut potatoes that turn pink have not soaked long enough. This is caused by the starch in the

potatoes. These potatoes will need to be soaked in cold water until the starch is gone.

We soak the potatoes in cold water to remove the starch and dirt.

All potatoes must be completely submerged in cold water, unless they are in white buckets

in the kitchen to be used for cooking.

The prior days cut potatoes are to be stored in white buckets in the walk-in (6 off of the

floor).

When storing the cut potatoes at night, they must be fully submerged in water and the

buckets must have a lid.

Buckets of potatoes from the previous day should be used first. These potatoes are to be

dumped into the 4th sink and rinsed with the spray device prior to use.


Safety:

Use room temperature peanut oil to soak the napkin.

Do not touch the blades of the fry cutter.

When using/cleaning the fry cutter, use extreme caution.

Clean the fry cutter immediately after each use.

Always use cold (70 degrees Fahrenheit or below) water when prepping fries.

Time/Temp logs need to be conducted every 2 hours.

Cut potatoes that have soaked in water for longer than 20 hours, may start to deteriorate;

this is called the acid effect. These potatoes must be thrown away.

Cut potatoes that have been out of water for too much time will turn black. These potatoes

must be thrown away.

Cut potatoes that turn pink have not soaked long enough. This is caused by the starch in the

potatoes. These potatoes will need to be soaked in cold water until the starch is gone.

When storing cut potatoes at night potatoes must be fully submerged in water and the

buckets must have a lid, and are to be stored 6 off of the floor.

Labeling and dating potato buckets in the walk-in can be done if requested by your local

health department.

1.1.8 MEAT PREP

Items Needed:

Gloves

1 Box of meat

2 Large metal sheet pans

2 Knives

2 Patty smashers

2 Boxes Patty Paper

1/6 pan

Clear cambros

Cambro lids

Scale

Date labels/Marker

Procedure:

Retrieve only one box of meat from the walk-in at a time.

Using the first knife, cut the box open and remove all the meat.

Using the second knife, cut the bags of meat in half vertically down the center.

While the knives are not in use, place them on the table, blade inward facing the metal pan.

Using one bag of meat, make two meat balls weighing 3.6 oz (using the scale); these are

your model meat balls.

Make 10 additional 3.6 oz balls from each half of the bag. This will give you 22 balls of meat

per bag, and 88 per box.


Do the same with each additional bag.

Place the balls of meat onto the metal sheet pan.

To smash:

o Remove one sheet of patty paper from the 1/6 pan.

o Lay one piece of patty paper on the table.

o Place the meat ball in the center of the patty paper.

o Remove another sheet of patty paper from the 1/6 pan.

o Place the patty paper on the top of the ball.

o Forcefully smash the patty down so that it is even and level.

o The patty should not bulge out the side of the paper.

o Continue this process until you have a stack of 4 patties high.

o Place the stack into a clear cambro.

o Continue this process until the cambro is full; 2 stacks (8 patties) high and a total of

64 patties.

o You should be able to completely close the lid without force on a cambro with 64

patties. If not, the patties are not being smashed enough.

Complete one box at a time.

Remove gloves.

Cover, label, date and place the prepped cambros in the walk-in on the prepped meat shelf.

Retrieve another box and repeat this process.

Throw away any extra patty paper. Do not put patty paper back into the box.

Wash, rinse, and sanitize the work area before beginning your next task.

Facts:

Meat labels should always have an expiration time of 4 P.M. regardless of what time the

meat is prepped since it is only good for 3 shifts.

If additional meat needs to be prepped in the evening, only prep enough for the rest of that

shift, do not prep for 3 more shifts.

It should take 2 people no longer than 10 minutes to prep 1 box of meat.

Only prep 1 box of meat at a time.

A minimum of 2 people is needed to prep meat.

Every meat ball is to be weighed at first. Once the employees hands become calibrated,

every 5-6 meat balls should be weighed.

Balls of meat should be packed tight to avoid falling apart during the prep and cooking

process.

One box of meat yields 88 patties.

One bag yields 22 patties.

One cambro holds a maximum 64 patties.

Empty boxes must be broken down immediately.

Safety:

Use caution when handling knives.


Meat must be kept between 33-41 degrees Fahrenheit.

Check for the grind on date/pack on date, the vacuum sealed bags, and temperature.

Do not use patty paper directly out of the box. This prevents cross contamination.

Throw away any extra patty paper. Do not put the patty paper back into the box.

Open boxes of patty paper are not to be kept on the table while prepping meat.

The raw meat prep station is a high risk area, therefore, cleaning must be thoroughly and

done immediately. This includes the tables, walls, floors, and utensils (wash, rinse, and

sanitize).

Cover, label, date and place the prepped cambros in the walk-in on the prepped meat shelf.

Change gloves frequently and/or as needed.

1.1.9 HOT DOG PREP

Items Needed:

1 bag of hot dogs

1 Clear cambro or 1 1/3 pan

Red cutting board

Gloves

1 Knife

Date label/marker

Procedure:

Retrieve a bag of hot dogs from the walk-in.

Using the knife, cut open the bag of hot dogs.

Take a hot dog out and place it on the red cutting board.

Make a small cut on the top of the hot dog.

Using your palm, press the front of the knife down to the cutting board (do not slice).

Once the knife is in place, use your palm to then push the entire knife down to the cutting

board.

Slightly open the hot dog, without tearing it into two pieces.

Place the cut hot dog into the cambro.

Repeat this process until the bag is complete.

Cover, label, and date the cambro.

Place the cambro in the walk-in on the top shelf of the side.

Immediately clean and sanitize the workspace before beginning your next task.

Facts:

A box of hot dogs should take no longer than 20 minutes to prep.

In lower volume stores, an entire bag of hot dogs may not be needed. If this is the case, put

the remaining hot dogs that were not prepped into a 1/3 pan with the hot dog juice. Cover

the 1/3 pan, and label, according to the shelf-life chart.


A 1/3 pan may be used to store hot dogs in low volume stores. This should be kept at the

bottom of the dressing station.

Throw the hot dog bag in the trash. There is no need to drain the bag prior to cutting the hot

dogs.

Hot dogs are only to be cut in the back of the house.

Safety:

Use extreme caution when handling knives.

Hot dogs must be kept between 33-41 degrees Fahrenheit.

Hot dogs can only be stored in the chef base; in a drawer by themselves under the cheese.

The red cutting board is the only approved cutting board for meat.

Do not cut more than one hot dog at a time.



Cover, label, date and place the prepped hot dogs in the walk-in on the top shelf.

1.1.10 CHEESE PREP

Items Needed:

Cheese

Foil

1 Clear cambro

Gloves

Date label/marker

Procedure:

Open the case of cheese and remove a sleeve.

Open the sleeve of cheese and place one piece of foil down on the table.

Separate the blocks of cheese.

Holding one block in your hand, peel one slice of cheese away with your free hand.

Place the slice of cheese in the center of the foil.

Pull the second slice of cheese away and place the corners opposite of the first slice (making

a star).

Continue this process while staggering each individual slice of cheese.

Once the block is complete, loosely wrap the cheese with foil as you would a burger. Use the

second piece of foil to cover the top.

Continue this process until the cambro is full.

Cover, label, date and place the cambro in the walk-in on the produce side and/or chef base.

Immediately clean and sanitize the workspace before beginning your next task.


Facts:

One case of cheese should take no longer than 30 minutes to prep.

The cheese does not need to be perfect when stacking, speed is the objective.

We prep the cheese to help cut down cook time for the grill person.

When using cheese in the kitchen, it can only be stored in a metal 1/3 and/or 1/6 pan, set

inside a metal 1/3 pan filled half way with ice. Change these pans at least once per day.

Prepped cheese should never be laid on its side.

Cheese should never be wrapped or covered in saran wrap.

Empty the ice bath into the 4th (prep) sink to replace the ice for the line.

Safety:

Cheese must be kept between 33-41 degrees Fahrenheit.

If knives are necessary during cheese prep (Canada stores) use caution.

Cheese should be placed in the chef base during the shift, in its individual drawer above the

hot dogs.

For storage in the walk-in cheese must remain on the produce shelves.

During low volume, cheese is to be kept in the chef base to maintain proper temperature.

Clean and sanitize the workspace before beginning your next task.

1.1.1 GREEN PEPPER PREP

Items Needed:

Green peppers

Gloves

White/green cutting board

Knife

1/6 and/or 1/9 pan

Date Label/marker

Procedure:

Retrieve the green peppers from the walk-in.

Wash the green peppers in the 4th prep sink and place them on the white/green cutting

board.

Using the knife, cut the green pepper vertically.

Carefully cut the green pepper vertically into slices (like the width of 2 quarters stacked

together).

Throw away the center of the green pepper and the seeds.

Place the cut green peppers into the 1/6 and/or 1/9 pan.

Repeat this process until all the green peppers are complete.

Cover, label and date the green peppers.

Place them in the walk-in on the 2nd produce shelf.


Clean and sanitize the workspace before beginning your next prep task.

Facts:

A 1/6 pan should take an individual 15 minutes to prep.

Green peppers should always be prepped in the back of the house. However, due to limited

prep area in the back, green peppers can be cut on a white/green cutting board on the line.

Do not use the cutting board on the salad bar.

If needed, it is acceptable to cut the strips of green peppers in half so that they will fit on a

bun.

Safety:

Green peppers must be stored between 33-41 degrees Fahrenheit.


When rinsing the green peppers always use cold water from the 4th prep sink.

The white/green cutting board is for produce only.

1.1.12 JALAPENO PREP

Items Needed:

Jalapeno peppers

Gloves


Knife

1/6 and/or 1/9 pan

Date labels/marker

Procedure:

Retrieve the jalapeos from the walk-in.

Wash the jalapeos in the 4th prep sink and place them on the white/green cutting board.

With one hand hold the stem of the jalapeo, while holding the knife in the other.

Cut the end of the jalapeo off and throw it in the trash.

Continue cutting the jalapeo into ringss the width of 2 quarters stacked together.

Throw away the top and stem of the jalapeo.

Place the cut jalapeos into a 1/6 and/or 1/9 pan.

Repeat this process until all of the jalapeos are cut.

Cover, label, and date the jalapeos.



Facts:

It should take an individual no more than 15 minutes to prep a 1/6 pan of jalapeos.


Jalapeos are only to be cut on the white/green cutting board in the back of the house.

However, due to limited prep area in the back, jalapeos peppers can be cut on a

white/green cutting board on the line.

Do not use the cutting board on the salad bar.

The ends and tops of the jalapeos are to be thrown away.

Safety:

Jalapeos are to be kept between 33-41 degrees Fahrenheit.


When rinsing jalapeos, always use cold water from the 4th prep sink.

The white/green cutting board is for produce only.

1.1.13 PICKLE PREP

Items Needed:

Jar of pickles

Gloves

1/3 pan

Drip tray insert

Date labels/marker

Procedure:

Retrieve a jar of pickles.

Remove the protective seal from the lid of the jar.

Open the jar.

Hold the lid in place and drain the juice into an empty 4th prep sink.

Place the drip tray insert into the 1/3 pan.

Cover, label and date the pickles.



Facts:

Opened pickles are to be kept between 33-41 degrees Fahrenheit.

Only prep enough pickles for the day.

Safety:

It is not acceptable to drain pickle juice directly into the dish sink at anytime.

Make sure the jar of pickles is planted firmly on a table while opening.

Do not use knives to attempt to open pickle jars.


1.1.14 ICE TEA PREP

Items Needed:

Brewer

Gloves

Tea bags

Clear plastic measuring cup

Sugar

Whisk

Procedure:

Unsweetened Iced Tea:

o Put the bag of tea in the filter holder.

o Place the urn underneath the filter holder.

o Turn on the brewer.

o Once the tea has stopped brewing, put the lid on the urn.

Sweetened Iced Tea:

o Put the bag of tea in the filter holder.

o Place the urn underneath the filter holder.

o Turn on the brewer.

o Put half of the sugar into the measuring cup (4 cups for 5 gallons and 2 cups for 3

gallons).

o Use the hot water from the brewer to fill the cup with sugar.

o Mix the sugar with the whisk and pour into the urn.

o Repeat this process for the other half of sugar.

o Once the tea stops brewing, stir with the whisk.

o Place the lid on the urn.

Facts:

The tea bags are premeasured for the size of urn you are using. Use only one tea bag per

urn.

Tea should not be kept for more than 6 hours.

For sweetened iced tea, a 5 gallon urn, 8 cups of sugar are to be used; for a 3 gallon urn, 5

cups of sugar are to be used.

Tea urns are to be washed, rinsed, and sanitized nightly and immediately after each use.

Safety:

Use caution when brewing tea and moving full urns, water will be extremely hot.


1.1.15 LEMON PREP

Items Needed:

Gloves

Lemons


Knife

Lemon container with ice

1 1/6 Pan

Date labels/marker

Procedure:

Retrieve a case of lemons from the walk-in.

Rinse the lemons in the 4th prep sink.

Place a lemon on the white/green cutting board.

Cut off the top and bottom of the lemon.

Placing one of the cut sides flat on the cutting board, cut the lemon in half vertically.

Take one half of the lemon and place the cut side flat down on the cutting board.

Cut the lemon in half vertically.

Flip the two halves over and cut each half again making 4 wedges.

Repeat this process until all lemons are cut.

Place the cut lemons into the lemon container.

Place the full container of lemons in an ice bath.


Facts:

It should take an individual no more than 10 minutes to prep a 1/6 pan of lemons.

Lemons can only to be cut into wedges; each lemon produces a maximum 8 wedges.

Cut lemons must be placed immediately into the walk-in or placed in an ice bath.

Safety:


Lemons are to be kept between 33-41 degrees Fahrenheit.

Only the white/green cutting board is permitted for produce.

1.1.16 PROPER LABELING

Items Needed:

Labels

Marker


Procedure:

Only put date labels on open containers and prepped items.

Write the exact prep time on the label. This will ensure that the items were refrigerated on

time.

All labels should end at 4:00 P.M. or 10:00 P.M. to indicate the end of a shift.

Grey shirts must check labels every day for accuracy.

Regardless of time and/or date, any product that does not meet our standard for quality

must be discarded.

Facts:

All labels must be filled out according to shifts, not days. For example, prepped meat should be

labeled as good for 3 shifts, not 1.5 days.

1.2 DRESSING

Overview:

Knowing how to dress a Five Guys burger is critical in running a smooth and efficient line. This is

an area where it is easy to make mistakes and fall behind. Falling behind can lead to bottle necks

and a breakdown in the system. These mistakes lead to missing toppings, unhappy customers, and

low secret shopper scores. Always remember to follow the Five Guys method of dressing and you

will be able to run a fast, effective, and accurate kitchen.

Items Needed:

Foil

Bun(s)

White spatula

Tickets

Fully stocked dressing station

2 Approved white spoons

1 Black plastic fork

Ketchup and mustard

Gloves

A1, BBQ, and hot sauce

Foil wrapped bun rack

Grilled onions and grilled mushrooms

Time/Temp log

Calibrated thermometer

Procedure:

The bun grill is to be set at 350 degrees Fahrenheit.

Toast the buns vertically on the grill.


Once the buns are properly toasted (golden brown in color) place them on the bun rack

horizontally (top buns on the left and bottom buns on the right).

Toasted buns are to be stacked no more than 3 high during slow periods and no more than

4 high during a rush.

Place foil on the dressing table according to how many sandwiches are needed.

The foil should be placed with the bottom sheet overlapping the top sheet, shiny side down.

Only take as much foil as necessary;, having foil ready on the table is not allowed.

Place the top bun on the left side of the foil and the bottom bun on the right.

Dress the bun according to the ticket.

Only dress one ticket at a time, always dress the bottom bun first.

o Bottom Bun:

Ketchup- 3 rings evenly distributed.

Mustard- 2 rings evenly distributed.

Grilled onions- 1 level spoonful.

Grilled mushrooms- 1 level spoonful.

Jalapeos- 4 slices placed evenly.

Green pepper- 4 strips placed evenly.

Bacon- 2 strips broken in 1/2 and placed flat.

All the way- ketchup, mustard, grilled onions, and grilled mushrooms.

When working with two people; call the toppings according to the ticket to the top bun

dresser, the top bun dresser will then repeat the toppings out loud and dress the bun

accordingly.

o Top Bun:

Mayo- spread evenly using the approved white spoon.

Relish- spread evenly using the black plastic fork.

Raw onion- even amount spread over bun.

Lettuce- even amount spread over bun.

Pickles- 5 chips placed evenly on the bun.

Tomatoes- 2 slices spread apart.

All the way Mayo, lettuce, pickle, and tomato.

If an order requires A1, BBQ, and/or hot sauce, the bottom bun dresser must call it (i.e.

BBQ on the table) to the QC.

Once both buns are dressed, slide the order down to the QC.

Facts:

Do not shingle the toasted buns.

The tickets should always be kept to the left of the foil.

Place the foil shiny side down. The bottom sheet of foil is to over-lap the top sheet.

Only place foil on the dressing table according to how many sandwiches are on the ticket.


Tickets with mayo only (no ketchup and/or mustard) require mayo on both buns.


Tickets with ketchup and/or mustard only (no mayo) require ketchup and/or mustard on

both buns.

If A1, Hot Sauce, and/or BBQ are requested, they are to be placed directly on the meat.

If A1, Hot Sauce, and/or BBQ are requested for a LCB and the cheese is too melted to lift, it is

acceptable to place the sauce on top of the cheese.

Ketchup bottle tips must be cut at the first line from the top.

Mustard bottle tips are not to be cut.

Anytime there is a request for extra toppings, add 50% more than the original amount.

For lite toppings requests, reduce original toppings by 50%.

If items such as; pickles, jalapeos, green peppers, and/or tomatoes are small in size, it is

encouraged to add more.

Hot dogs are to be dressed the same way as a burger with two exceptions; we do not break

the bacon and we use lines instead of circles when using ketchup and mustard.

For large orders, it is ok to cut the ticket in after every 5th burger for easier dressing.

If tickets are cut in half, the last item number is always the one closest to the quality control.

Safety:

Do not touch the hot bun grill.

Do not touch the hot holding station while hot.

Always use the metal spoons for grilled onions and grilled mushrooms.

The Time/Temp log must be filled out every 2 hours.

Sanitize the thermometer between each reading.


When not in use, the lid to the salad bar should remain closed in order to maintain proper

temperature.

The sanitizer bucket should be easily accessible to the dressers.

1.2.1 DRESSING A NO BUN BURGER

Items Needed:

Foil

Tickets




Ketchup and mustard

Gloves

A1, BBQ, and hot sauce



Time/Temp log

Calibrated thermometer


Optional 1/3 metal pan

Procedure:

Place the toppings on the foil according to the ticket.


o Bottom Center of the Foil:

Ketchup- placed in a souffl cup.

Mustard- placed in a souffl cup.

Grilled onions- 1 level spoonful.

Grilled mushrooms- 1 level spoonful.

Jalapeos- 4 slices.

Green pepper- 4 strips.

Bacon- 2 strips broken in 1/2 and placed flat.

All the way- ketchup (in a souffl cup), mustard (in a souffl cup), grilled

onions, and grilled mushroom.

When working with two people; call the toppings according to the ticket, to the top bun

dresser, the top bun dresser will then repeat the toppings a loud and pass the items to the

bottom bun dresser accordingly.

o Top left of the foil:

Mayo- placed in a souffl cup.

Relish- placed in a souffl cup.

Raw onion- spread evenly.

Lettuce- spread evenly.

Pickles- 5 chips spread evenly.

Tomatoes- 2 slices spread apart.

All the way Mayo (in a souffl cup), Lettuce, Pickle, and Tomato.

Once all items are placed on the foil, slide the order down to the QC.

Facts:

All sauces must be placed in a souffl cup.

Lettuce is only to be placed on the top of the meat. If a customer asks for extra lettuce, the

extra lettuce is placed on the top of the meat.

The tickets should always be kept to the left of the foil.

Anytime there is a request for extra toppings, add 50% more than the original amount.

For lite toppings requests, reduce original toppings by 50%.

If items such as; pickles, jalapeos, green peppers, and/or tomatoes are small in size, it is

encouraged to add more.

Hot dogs with no bun are to be dressed the same way as a burger with no bun; however, we

do not break the bacon.

For large orders, it is ok to cut the ticket in after every 5th burger for easier dressing.

If tickets are cut in half, the last item number is still the one closest to the quality control.


If a customer requests whole-leaf lettuce for his or her burger without a bun, this is

permitted. Place one whole leaf of lettuce under the patty and dress the burger as usual

(with the exception of lettuce). Then place another whole leaf of lettuce on top of the

dressed patty.

If these requests are numerous, it is permissible to prep a 1/3 pan with whole-leaf lettuce

and store it in the dressing unit on the shelving

Safety:


Do not touch the hot holding station while hot.


The Time/Temp log must be filled out every 2 hours.

Sanitize the thermometer between each reading.


When not in use, the lid to the salad bar should remain closed in order to maintain proper

temperature.

The sanitizer bucket should be easily accessible to the dressers.

1.3 OTHER SANDWICHES

Overview:

Though these sandwiches represent a low percentage of our sales, they must be made consistently

and up to Five Guys standards. It is our responsibility that the customer understands that the

veggie sandwich is a veggie sandwich and there is no patty. The veggie sandwich is specifically what

the customer requests; there is no standard veggie sandwich.

1.3.1 VEGGIE SANDWICH

Items Needed:

Foil

Toasted bun(s)

White spatula

Tickets




Heinz ketchup and mustard

Gloves

A1, Cattlemens BBQ, and Franks Red Hot Sauce




Procedure:

The grills should be set at 350 degrees Fahrenheit.

Retrieve a toasted bun.

Determine what, if any, toppings go on the bun grill to be cooked, such as; grilled onions,

grilled mushrooms, jalapeos, and green peppers.

All of the items to be grilled should be placed in a foil by the dresser and handed back to the

bun grill.

Dress the bun with the cold toppings from the salad bar in the same manner as a burger.

If the veggie sandwich has cheese, place two slices of cheese directly on the grilling

vegetables and allow the steam to melt the cheese do not melt the chesses first.

When the items cooking are ready to be served (vegetables are steaming and/or the cheese

is melted), carry the bottom bun to the bun grill and using the spatula, place the cooked

toppings on the bun.

Using the spatula carry the completed bun over to the designated foil, making sure to use

hot commands.

Once the veggie has been placed in the center of the foil, it must be wrapped immediately.

Facts:

A veggie sandwich only contains the items in which the customer requests. There is no

standard veggie sandwich.

Grilled onions, grilled mushrooms, jalapeos, and green peppers are always required to be

warmed on the bun grill (unless specified by a customer).

Do not chop the veggies on the grill.

The cheese for a cheese veggie is not to be melted on the grill first.

It is acceptable to slide the completed dressed bun down to QC while waiting for the veggie

to cook.

Once a veggie is cooked, it is either served or thrown away.

Veggies must be wrapped the same way you would wrap a burger.

Safety:


Do not touch the hot holding unit while hot.


Only white handled spatulas are permitted for use on the bun grill to prevent cross

contamination.

Make sure to use hot commands while carrying veggie sandwiches to the line.

1.3.2 GRILLED CHEESE

Items Needed:

Gloves


Foil

White spatula

Untoasted bun(s)

Cheese

Toppings

Mayonnaise spoon

Mayonnaise

Procedure:

The bun grill must be set at 350 degrees Fahrenheit.

Retrieve an untoasted bun.

Spread a very thin layer of mayonnaise over the inside of both buns.

Place the buns, mayonnaise side down towards the back section of the grill (horizontally, to

not be confused with toasting burger buns).

Slightly melt 2 pieces of cheese on the grill and place a slice on the outside of each bun.

If there are any toppings on the grilled cheese, place them on top of the cheese while on the

grill before assembling the sandwich.

Once both buns are completely toasted, use the spatula to place the two cheese sides

together.

While on the grill, cut the grill cheese in half using the side of the spatula. If a grilled cheese

has any toppings, do not cut it in half.

Using hot commands carry the grilled cheese to the designated foil and wrap it immediately.

Facts:

It is encouraged to slide the empty foil for a grilled cheese down to the QC while waiting for

the grilled cheese to cook.

When melting the cheese on the grill, it is necessary to scrape the grill afterwards.

Grilled cheeses with toppings will receive the same amount of toppings as a burger.

Grilled cheeses with toppings are to be dressed according to the ticket and burger chart.

If green peppers and/or jalapeos are ordered, they are to be warmed on the bun grill

before placing them on the cheese.

It may be necessary to press down on the grilled cheese when assembling the sandwich;

however, it is important to not flatten the sandwich.

Grilled cheeses must be wrapped the same way as the burgers.

Safety:


Only white handled spatulas are permitted for use on the bun grill to prevent cross

contamination.

Make sure to use hot commands while carrying grilled cheeses to the line.

If grilled onions and grilled mushrooms are requested for a grill cheese, be sure to use the

metal spoons to remove them from the hot holding unit.


1.3.3 B.L.T. SANDWICH

Items Needed:

Gloves

Foil

Ticket

Toasted bun

Cooked bacon



Cheese

Procedure:

Retrieve a toasted bun.

Apply an even layer of mayonnaise to both the bottom and top bun.

Place 6 full strips of bacon (12 when broken in half) on the bottom bun, making an even

layer.

If requested, place 2 pieces of cheese (NOT melted) onto the bacon.

Place lettuce and tomato on the top bun as if you were dressing a burger.

Bring the top bun onto the bottom bun and wrap in the same manner as a burger.

Facts:

A standard B.L.T. contains mayonnaise, lettuce, tomato, and bacon.

If cheese is requested, the cheese for B.L.T. is not to be melted unless requested by the

customer.

If a customer requests melted cheese, the cheese is to be melted on the bread grill.

Safety:

Do not touch the hot bread grill.

Always wear approved gloves when making a B.L.T.

1.3.4 COOKING A HOT DOG

Items Needed:

2 Red spatulas

Gloves

Prepared hot dog(s)

Cheese

Dressed hot dog bun(s)


Procedure:

The grill must be set at 350-400 degrees Fahrenheit.

Retrieve a prepared hot dog from the chef base.

Place the hot dog flat side down in the back of the grill.

Change gloves immediately.

The surface of the hot dog will begin to sweat (approximately 2 minutes).

Flip the hot dog.

Cook the hot dog until brown in color (approximately 2 minutes).

Dogs should be slightly curled.

For a cheese dog; put one slice of cheese on the grill and cut it diagonally with the side of the

spatula making two triangles.

Place both triangles of cheese side by side on the flat side of the hot dog making certain the

whole dog is covered.

Place the hot dog on the spatula.

With your free hand place your fingers on top of the hot dog when carrying it to the table, so

that if you are bumped by another employee you have control over the spatula and the hot

dog.

Use hot commands when carrying the hot dogs to the designated foil and wrap them

immediately.

Facts:

The hot dog cooking time is subject to change; primary indicators are color and texture.

It is mandatory to change gloves when switching between patties and hot dogs.

It is mandatory to change gloves when switching between hot dogs and patties.

While cooking a hot dog, it is not required to use all 3 sections of the grill.

Hot dogs can only be cooked in the top 4 inches of the grill.

A properly calibrated grill should always be set at 350 degrees Fahrenheit. Under certain

circumstances, it may be necessary to adjust the grill up to but not exceeding 400 degrees

Fahrenheit. Adjusting the grill to 400 degrees Fahrenheit is not standard practice, this is a

key indicator that your grill needs to be properly calibrated.

Once hot dogs are cooked, they must either be served or thrown away.

Safety:

Do not touch the grill while hot.





With your free hand place your fingers on top of the hot dog when carrying it to the table, so

if bumped by another employee you have control over the spatula and the hot dog.





the grill.

To empty the grease trap, use a dry towel to assist and carefully pour the grease into an

orange bucket.

Using hot commands carry the hot dog to the designated foil and wrap it immediately.

1.4 COOKING A BURGER

Overview:

Hamburgers are the reason why people come to Five Guys. Every hamburger we serve to our

customers must be perfect. We must take pride that everywhere we go our burgers are rated the

best. Understanding and being able to execute this technique will allow you to cook burgers like the

Five Guys.

Items Needed:

Meat patties

2 Red spatulas

Patty press

Grill scraper

Tickets

Gloves

Cheese

Procedure:

The grill must be set at 350-400 degrees Fahrenheit.

To season the grill, quickly move a single patty in a circular motion without stopping. Throw

this patty away.

Place the first patty at the bottom edge of section 1 farthest from the bun grill, continue by

placing patties up to 4 high (in high volume situations patties may be placed 5 high).

When additional rows are needed, place the next row behind the first row of cooking meat

(raw meat is never placed ahead of cooking meat in order to maintain proper rotation).

Change gloves every time you handle raw meat before touching items such as; spatulas, the

patty press, or other utensils. Do this in such a way that it is obvious to team members,

customers, and secret shoppers.

It may be necessary to separate patties from the grill until it is well seasoned.

Wait until the edges of the patty turns gray in the first row. Flip the patty to section two.

Using the patty press even out the patty once by touching all 4 corners of the patty press to

the grill. You should only even out one patty at a time. It may be necessary to shimmy the

patty press over meat.

Separate the patty from the grill moving it to the same position in section 2.


Scrape the grill after moving all the patties.

Repeat this process.

In section 2, wait until a good amount of blood rise to the top of the patty before flipping it

into section 3. The entire column should be kept together as a family.

In section 3, continue flipping the patties until you see clear juice to rise to the top of the

patty. Once you see clear juice the patty is done. It may be necessary to cut a small (1/4

inch) incision into the thickest edge of the thickest patty in that row.

Throughout the entire cooking process, the patties will generally be flipped three to four

times.

Serving:

Communicate with the QC in order to determine what burger to pull off the grill.

o A regular cheeseburger gets two slices of non-melted cheese placed in the center of

two patties (an extra slice would be slightly melted and placed on the top patty).

o A little cheeseburger gets one slice of cheese that is slightly melted on the grill (for

extra cheese, melt both pieces and place them on top of the patty).

o A little hamburger gets one patty and a regular hamburger gets two patties.

The QC will call only two burgers at a time, from the bottom of the ticket to the top.

The first burger called will go on the tip of the spatula and the second burger will be placed

closest to the handle.

With your free hand place your fingers on top of the burgers when carrying them to the

table, so if bumped by another employee you will have control over the spatula and the

burgers.

Use hot commands when carrying the burgers to the designated foil and wrap them

immediately.

Place the first burger bottom to top, on the bottom bun without touching the spatula to the

toppings. Use your finger tips to assist the placement of the burger. Repeat for the second

burger.

Facts:

Five Guys burgers are cooked well done and juicy.



You do not need to change gloves to re-open the drawer to place additional patties on the

grill. The chef base is sanitized every 2 hours, so it is not necessary to change gloves if

additional patties are called after the drawer is already closed.

We always melt the cheese on the grill for little cheeseburgers.

It is never acceptable to even out a patty more than once.

Unnecessarily touching and/or cutting the patty will result in a dry patty and poor quality.

Hot dogs are only to be cooked at the top of the grill.

Once a burger is cooked, it is either served or thrown away.


When taking the temperature of a cooked patty, be sure and take the temperature while the

patty is still on the grill. Do not temp the patty when it is served onto the dressed bun.

Grilled jalapeos and green peppers for a burger are to be cooked on the meat grill.

When cooking grilled onions during operating hours, they are to be cooked on the meat grill

in the 3rd section of the grill to prevent cross contamination.

Change gloves between raw hot dogs and patties, to prevent cross contamination.

A properly calibrated grill should always be set at 350 degrees Fahrenheit. Under certain

circumstances, it may be necessary to adjust the grill up to but not exceeding 400 degrees

Fahrenheit. Adjusting the grill to 400 degrees Fahrenheit is not standard practice; this is a

key indicator that your grill needs to be properly calibrated.

Only red spatulas are used on the meat grill.

It is mandatory to have 2 red spatulas for the following reasons:

o You have an immediate backup in case one falls on the floor.

o You may need a second person on the grill during busier shifts.

o 1 spatula for sections 1 and 2, and 1 spatula for section 3, however, it is not

mandatory to utilize the spatulas in this form. The heat from the grill will heat up

the spatulas, preventing cross contamination between the 3 sections.

Throughout the cooking process it is important to scrape the grill with the scraper to

remove debris and grease.

We do use water to clean the grill during a shift change. It is not necessary to turn the grill

off. A quick wash of the grill does not affect the probes and there is minimal recovery time

on temperature. Only use water at shift change providing there is no food on the grill.

Peanut oil and/or other products such as Sprite, lemonade, and degreaser are never to be

used on the grill. Only hot water is permitted to clean the grill.

The meat drawer should be sanitized at least every 4 hours.

The only approved container to transport water to clean the grill is a 1/3 pan.

Safety:

Do not touch the grill while hot.





With your free hand place your fingers on top of the burgers when carrying them to the

table, so if bumped by another employee you have control over the spatula and the burgers.



Debris from the meat grill is never to be placed into the bun grill grease trap.


the grill.

To empty the grease trap, use a dry towel to assist and carefully pour the grease into an

orange bucket.


Use hot commands to carry the burgers to the designated foil and wrap it immediately.

1.5 COOKING FRIES

Overview:

Every order of fries we serve to our customers must be perfect. Cooking fries is a 3-stage process.

Five Guys fries can never be cooked all the way through. The fryers at Five Guys consist of 3 stages;

the pre-cook fryers, the cooling racks, and the final cook fryers. Understanding and being able to

execute this technique will allow you to cook fries like the Five Guys.

Items Needed:

Colander (clear perforated tub)

White tub

White buckets with soaked fries

6-14 fry baskets

2-4 1/9 pans

Orange bucket

Square skimmer

Large metal tray

2 Grey fry scoops

Cajun seasoning

Salt

2 Cajun shakers

2 Salt shakers

Regular fry cups

Large fry cups

Small, medium, and large bags

Gloves

Clean white bar towel

Napkins

Cooking Procedure:

Fryers should be set at 345 degrees Fahrenheit.

Place raw fries (from the perforated tub) into the fry basket a little less than halfway.

Carefully place the basket into the oil.

Oil level needs to be j

operations manual v12.21.11

Documents

morning prep

lettuce prep

tomato prep

onion prep

potato prep

meat prep

cheese prep

jalapeno prep