service training section core menu roll out · s:\chop\rollouts\new menus\food\2017\separated...

$: SERVICE TRAINING SECTION CORE MENU ROLL OUT · S:\CHOP\ROLLOUTS\NEW MENUS\FOOD\2017\Separated Docs\Service Training Section - Core Menu March 2017.doc KEY CHANGES TO HAPPY HOUR/ LATE$
Page 1 of 14 S:\CHOP\ROLLOUTS\NEW MENUS\FOOD\2017\Separated Docs\Service Training Section - Core Menu March 2017.doc

SERVICE TRAINING SECTION CORE MENU ROLL OUT

March 16, 2017

CHOP CORE MENU ROLL OUT MAR 16/ 17


KEY CHANGES TO FOOD OFFERING

NEW:

Add Gluten Conscious symbol to core menu and delete Gluten Conscious Lifestyle menu

MENU ITEM

IMPACT ADD DELETE CHANGE

DINNER BREAD SERVICE

Lounge only – Bread is offered in the lounge, not automatically served unless 8+ guests

APPETIZERS Chili Garlic Prawns /

Shrimp

Prawn / Shrimp

Cocktail

Peppercorn Steak Poutine

$12.95/Sub $5.95 – honour not offer -off menu request

STEAK + PRIME RIB

Prime Rib – Small size changed to 8oz

Top Sirloin with

Lobster Topper

Sirloin Oscar & Mushroom

Sirloin – change to 6oz sirloin

GREAT WITH STEAKS

Sub Asparagus – honour don’t offer

Truffle Scalloped Potatoes – moved to Steaks as Sub

LUNCH

Lettuce Wrapped

Burger Veggie Burger – Baba Ghanouj replaced with truffle aioli

Soup & ½ Sandwich – name changed to Lunch Combo

Lettuce Bun Option – removed

Blackened Haddock

Burger

Blackened Salmon

Lettuce Burger

Soup, salad, bread removed

from print - Off menu request

Prime Rib + Frites (AB+SK)

Veal Sandwich Steak Sandwich – changed to 6oz sirloin – mostly cap steaks

DESSERT

Seasonal Cheesecake – align topping to seasons – Strawberry Rhubarb March - May

KIDS Kids Steak Dinner – changed to 6 oz sirloin



KEY CHANGES TO HAPPY HOUR/ LATE NIGHT OFFERING

FINAL OFFERING:

Food Offers are the same for both Happy Hour & Late Night:

Small Plates

1 for $6

3 for $17

5 for $28

Vegetable Tempura

Fire Roasted Chicken Wings

Pulled Chicken Tacos

Steak Bites


Happy Hour Drinks

$5 Drinks

Italian Lemonade

Local Craft Beer (16 oz)

Montalto Pinot Grigio or Cabernet Sauvignon (not ON)

Jackson Triggs Merlot or Chardonnay (ON only)

Late Night Drinks

$5 Drinks

Italian Lemonade

Coors Banquet (stubby bottle)

Steakhouse Pickleback

MENU ITEM

IMPACT ADD DELETE CHANGE

HAPPY HOUR 3 pm – 6 pm

Italian Lemonade Rangpur Gin & Tonic Jackson Triggs Merlot &

Chardonnay - ON wine offering

LATE NIGHT 9 pm - close

Ravioli Pockets

Smokehouse Chicken

Wings


Page 4 of 14

SUMMARY OF FOOD DETAILS – CORE MENU ROLL OUT Mar 16, 2017 PAGE 1 OF 1 Every plate should be finished with careful attention to detail to create DRAMA

All measuring/portioning/decoy tools kept in inserts MUST have a handle that doesn’t touch food. Do NOT keep ramekins, etc in inserts with food

ITEM NAME NEW INGREDIENT LINE

SET UP –

CULINARY

KEY QUALITY POINTS -

CULINARY

FINESSE POINTS -

VISUAL

KEY PASSION POINTS -

SERVICE

Chili Garlic Prawns

16/20 prawns – thawed and drained

Chili Garlic Shot – shots closed

tightly, shot almost full = almost 1 ½

fl oz

Cast Iron Skillets – Properly cared

for –clean, lightly seasoned, no rust

Do not over-simmer prawns OR they

will be tough and rubbery

Use small sauté pan OR too much

cooking surface area will cause shot to

evaporate & prawns dry/ overcooked

Bread should be warmed through but

not toasted OR will be hard and

unpleasant to eat

Prawns are opaque; not

overcooked

Hot liquid pooling in bottom of dish

Pull apart bread is scored and

warm, but not crusty

Perfectly sautéed prawns with a

healthy jolt of spice

Plenty of toasted ciabatta to soak up all

the delicious sauce

Blackened Haddock Burger

Tartar Sauce – Sauce is evenly

mixed with ¼” pickles and capers;

stocked with a sandwich spreader

Pickled Red Onions – ¼” thick, no

ginger or pickling spice present; well

drained when stocked on line

Sandwich is properly layered OR will

be difficult to eat

Don’t press haddock into spice OR

spice will be too strong

Don’t apply Cajun spice to haddock

before pan I s hot OR fish will absorb

too much spice

Use minimal amount of spice and

discard after each revenue OR will

pose a food safety hazard

Don’t flip until blackened crust is

formed OR fish will be difficult to flip

and presentation will be poor

Sandwich neatly layered & bamboo

picked with lemon

All ingredients tucked inside

sandwich but still visible

Sandwich is built for height, not

flattened or pressed

Haddock fillet blackened with Cajun

spice

House made tartar sauce with dill

pickles, capers, onion relish & tarragon

Fresh coleslaw tossed to order with

honey lime vinaigrette

Prime Rib with Frites (AB & SK)

No new line set up Slice prime rib evenly OR will not

represent good value

Au jus is piping hot OR guest will

receive unappealing cold food

Arugula is fresh & vibrant OR will not

look appetizing

Top of prime rib ‘glazed’ with au

jus

Arugula tightly piled

Horseradish neatly piled beside

prime rib

Fries filled to nearly overflowing

Our slow cooked prime rib – lunch

size!

Paired with fries for an easy go-to

lunch

NY Cheesecake Spring Core + Crab

Strawberry Rhubarb Compote –

Strawberries have had time to

macerate (become soft), compote is

thick, 1 fl oz ladle

Cheesecake cut in prep with warm

sharp knife OR will crumble and lack

value

Quartered strawberries should be

clearly visible in the compote

Cheesecake neatly cut, not

crumbling or cracked

Cheesecake lightly dusted with

icing sugar

Strawberry rhubarb compote

across cheesecake and plate

Crave-able New York style with unique

topping

Infused with ice wine & ginger

Rhubarb’s tart flavour matches

perfectly with the sweetness of

strawberries


Page 5 of 14

CCHHIILLII GGAARRLLIICC PPRRAAWWNNSS

Sautéed prawns in white wine and brandy with warm ciabatta & caramelized lemon.

KEY PASSION POINTS:

Perfectly sautéed prawns with a healthy jolt of spice Plenty of warm bread to soak up all the delicious sauce

DETAILS

Main ingredients: 6 prawns, garlic butter, white wine, brandy, sambal oelek, parsley, pull apart ciabatta bread

Alcohol is cooked off Served with a caramelized lemon – you can let your guests know that they can use the lemon to obtain

their preferred level of acidity

POSTING

Core Menu Mar 16/ 17

Post until Mar 30


Page 6 of 14

BBLLAACCKKEENNEEDD HHAADDDDOOCCKK BBUURRGGEERR

Blackened haddock with house-made tartar sauce, coleslaw and pickled red onions on a brioche bun

KEY PASSION POINTS:

Haddock fillet blackened with Cajun spice House made tartar sauce with dill pickles, capers, onion relish & tarragon Fresh coleslaw with carrots, daikon & red cabbage dressed with basil honey lime vinaigrette

DETAILS

Main ingredients: 6 oz haddock fillet, Cajun spice, house made pickled red onions, cabbage, carrot, crispy onions, tomato, lettuce, tartar sauce, basil honey lime dressing

Tartar Sauce: made in house with mayo, chopped dill pickles, capers, relish, tarragon & parsley Skewered with a fresh lemon wedge garnish

POSTING


Post until Mar 30


Page 7 of 14

AB, SK only

PPRRIIMMEE RRIIBB && FFRRIITTEESS

7 oz prime rib & au jus with arugula salad, horseradish and Chop cut fries

KEY PASSION POINTS:

Our delicious slow cooked prime rib – lunch size! Paired with fries for an easy go-to lunch

DETAILS

Main ingredients: 7 oz prime rib, au jus, arugula tossed in olive oil, Chop fries, fresh horseradish Note: no arugula is served with plate if guest orders a side salad (in place of fries)

POSTING


Post until Mar 30


Page 8 of 14

SSTTRRAAWWBBEERRRRYY RRHHUUBBAARRBB

NNEEWW YYOORRKK CCHHEEEESSEECCAAKKEE

Slow baked and infused with ice wine & ginger, served with strawberry rhubarb compote.

KEY PASSION POINTS:

Crave-able New York style with unique topping Infused with ice wine & ginger Rhubarb’s tart flavour matches perfectly with the sweetness of strawberries

DETAILS

This is our seasonal Spring version of our cheesecake with fresh strawberries & rhubarb; the raspberry version will return in the Fall

Main ingredients: Our current incredible cheesecake (cream cheese, ice wine, ginger, vanilla, eggs, sour cream, graham crumbs, butter), fresh strawberries, rhubarb, orange juice

Garnished with a dusting of icing sugar

POSTING

Post until Mar 30

CORE MENU + CRAB FEATURE


Page 9 of 14

CURRENT MENU ITEM CHANGES

Peppercorn Steak Poutine - Off Menu Request, honour not offer - $12.95/ Sub $5.95

Sub Asparagus - Off Menu Request, honour not offer

Veggie Burger - Baby Ghanouj replaced with Truffle Aioli

Soup, Salad, Bread - Removed from print - Off Menu Request, honour not offer

Truffle Scalloped Potatoes - Moved from ‘Great with Steaks’ to ‘Steaks’ as a sub

DELETED ITEMS Removed What can we offer guests?

Prawn/ Shrimp Cocktail NEW Chili Garlic Prawns

Top Sirloin with Lobster Topper Sirloin Oscar

Lettuce Wrapped Burger

Blackened Salmon Lettuce Burger Blackened Haddock Burger

Veal Sandwich Prime Rib Sandwich

POSTING


Post until Mar 30


Page 10 of 14

HAPPY HOUR/ LATE NIGHT PROGRAM

We have revamped our Happy Hour and Late Night program

to consolidate some of our favourites!

HAPPY HOUR 3-6 PM AFTER DARK 9 PM-CLOSE

$5 Drinks $5 Drinks

Italian Lemonade

Local Craft Beer (16 oz)

Montalto Pinot Grigio or Cabernet

Sauvignon (not ON)

Jackson Triggs Merlot or Chardonnay (ON

only)

Italian Lemonade

Coors Banquet (stubbies)

Steakhouse Pickleback

SMALL PLATES 1 for $6 | 3 for $17 | 5 for $28

Vegetable Tempura

Fire Roasted Chicken Wings

Pulled Chicken Tacos

Steak Bites


POSTING

April 13/ 17 Launch

Available Happy Hour & Late Night! These smaller size items allows guest to customize their selections.


Page 11 of 14

GLUTEN CONSCIOUS SELECTIONS

We are removing our separate ‘Gluten Conscious Lifestyle’ menu and

adding a symbol on our core menu to point out Gluten Conscious

items. This will clearly mark the items a guest is looking for without

the need for an additional menu.

The menu notifies this symbol as Gluten Conscious:

‘Gluten Conscious menu items. Our kitchens are not gluten free, cross contamination may occur.’

We also have a special call-out for the Steak & Prime Rib section:

‘Ask your server how we can make your steak Gluten Conscious’

We can make any steak (without sauce) gluten conscious by simply removing the broiled

tomato and crispy onions and replace with fresh arugula tossed in olive oil served with

mashed, baked potato or fries. We have added a Posi button that only appears for Steak &

Prime Rib “Allergy – Mild Gluten” that will be used for this application.

POSTING


Post until Mar 30

PROCEDURES:

1. If a guest is looking for items with less gluten, the server can point on the items on the menu symbolized as ‘Gluten Conscious’.

2. If a guest has a severe allergy, revert to severe allergen

procedures.


Page 12 of 14

LLOOUUNNGGEE DDIINNNNEERR BBRREEAADD SSEERRVVIICCEE

We are making a change to dinner bread service in the

lounge. Our goal is that guests can always have unlimited

dinner bread, however we have noticed in the lounge a

number of guests don’t want dinner bread or aren’t eating it

when served.

New Procedure in the Lounge:

Servers offer complimentary bread whenever entrées are ordered, giving guests an opportunity to accept/ decline.

If the answer is Yes, the delivery is the same as usual.

Make sure every table and bar guest in the lounge is offered complimentary Winnipeg Rye when entrée orders are placed. If you don’t, guests may be upset about value of their experience if they originally wanted bread and see other tables with it.

NOTE: For parties of 8 or more, automatically serve dinner bread

DINING ROOM - no change to current bread service

POSTING


Post until Mar 30


Page 13 of 14

DEALING WITH GUEST’S CONCERNS REGARDING ITEMS REMOVED FROM THE MENU

Whenever we make changes to our menu, it is a GREAT opportunity to introduce your guests to try something that may be new to them. Please use the following strategy to move your guest’s thoughts away from what they can’t have, to what they CAN have.

Example:

GUEST: “Where is the Prawn Cocktail? It was my favourite!” SERVER: “It’s been on our menu for a long time and we’ve actually replaced it with a great new item – Chili Garlic Prawns. Jumbo prawns in a delicious white wine sauce with a bit of heat. Why not let me order one for you? If you don’t like it, I’ll have my manager take it off your bill. No risk!”

PLEASE QUALITY CHECK ALL ITEMS TWO BITES IN:

“How are you enjoying the Chili Garlic Prawns?

Is it as good as I said it was?”

POSTING


Post until Mar 30


Page 14 of 14

PATIO BEVERAGE FEATURE Chop’s patio is a great way to spend those hot, sunny days, especially with Sangrias! We now offer jugs!

PASSION POINTS o House made sangria o Fresh pressed fruit – lemon, orange, red grapes & apple slice o Still one of the hottest summer cocktail trends o Red Sangria – red vermouth, brandy, Grenache o White Sangria – moscato wine, apricot brandy

POSTING

April 13/ 17 Launch

Did someone say jugs? Yes! We have great new jugs

which hold 3 full size drinks. When 2 or more guests

order Sangrias, offer them the jug size to share!

Serve jug with wine glasses full of ice with an orange wedge and straw. Leave the spoon in the jug Pour the first drink for each guest.

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