Information
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Cheddar's April Menu Rollout
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Restaurant Location
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Conducted on
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Prepared by
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Manager on duty
New salad section
New salad section with prep
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Are the salad greens cut to the new spec? 1/4 inch pieces of romaine and leaf lettuce, 1/2 inch cut for iceberg. No more carrots or cabbage.
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Please take a picture of the salad greens spread out on a cutting board to compare and validate.
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Fried wonton: Fried crisp and golden brown in color, not covered in grease. Wontons should be stored in a red cambro lined with paper towel.
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Please take a picture of fried wonton
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Spring mix: Validate that new portion of mixed greens is 1.2 oz
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Roasted corn: Made fresh daily and caramelized on one side
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Wedge cutting procedure: Make sure to cut 6 wedges per head of iceberg, 4 pieces if heads are small. Use the freshest heads for best appearance. Unused leafs can be cut for burger or salad greens.
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Please take picture of wedge portions
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Tomato vinaigrette: Parsley, garlic and tomatoes are well incorporated with the Balsamic Vinaigrette and labeled with proper shelf life. Parsley should be bright green and not brown.
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BBQ ranch is made properly and labeled with proper shelf life of five days.
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Honey Lime Vinaigrette: Fresh cilantro is added according to recipe and is bright green in color
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Salad chicken: Validate that chicken is "shaved" and not to thick, portion size is 4 oz weight.
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Please take picture of cut chicken it insure proper thickness
Salad builds and execution
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New Asian chicken salad: Validate the build, salad must be evenly stacked. Chicken should be visible on the top 3rd of the salad with a even drizzle of peanut sauce over the top. Wontons must be evenly covered with chili sauce but not over dressed.
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Please attach picture of the Asian salad
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BBQ chicken salad: All ingredients need to be evenly mixed in the salad, bacon bits and cheese should be evenly spread out around the salad, you should be able to still see greens on the salad. Salad is finished with drizzle of Honey BBQ sauce and onion straws are placed at 3 and 9 o'clock on the salad.
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Please attach picture of the BBQ Chicken salad
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Chicken Caesar Salad: Validate new procedure (salad chicken portion and croutons get mixd in the residual dressing and placed on top of the salad for the guest to see.
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Please attach picture of Caesar salad
New burger section
New burger section and build
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Is the Cheddar's dressing made properly, 6 to 1 ratio mayonnaise to mustard and a 5 day shelf life?
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Is the Chipotle mayo made correctly? 1 gallon of mayonnaise to 1 can of chipotle peppers with a 5 day shelf life. Dressing must be mixed with bermixer.
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Fried jalapeños: Jalapeños must be rinsed in cold water, breaded with buttermilk and seasoned bread crumbs. Jalapeños should be done in small batches and stored under heat lamp with onion straws.
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Please attach photo of jalapeño
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Toasting of bread: Mayo butter is now used on all toasting of buns, bread and Philly roll.
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Seasoning of burger patty: Burger is now being seasoned when it is put on the grill, the seasoned on the opposite side before finishing with cheese or plating.
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Bacon burger is now served with onions and pickles to make consistent with other builds. Toasted bun / Cheddars dressing / patty / bacon / cheese / bacon / cheese / tomato / pickle / lettuce / onion / Cheddars dressing / bun
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Jalapeño burger: Toasted bun / Chipotle mayo / patty / pepper jack cheese / two tomatoes / fried jalapeños (3 oz) / onions / chipotle mayo / bun shingled
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Please attach picture of jalapeño burger
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Mushroom Burger: Toasted bun / Cheddars dressing / patty / mushrooms / Swiss / diced onions / Cheddars dressing / bun shingled
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Please attach picture of mushroom burger
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Smokehouse Burger: Toasted bun / Honey BBQ / patty / bacon / cheddar cheese / tomatoes / pickles / onion straws / honey BBQ sauce / shingled bun
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Please attach picture of smokehouse burger
Healthy choices
Healthy choices entree
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Citrus salmon: The miso glaze is being added at the end of cooking on the flat top and drizzled over the top when fish is on the rice. 2 oz miso glaze, 4 oz ginger rice, one portion side broccoli.
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Grilled lemon is being added to the plate to finish and sesame seeds are being sprinkled on top of finished fish.
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Please attach picture of finished salmon plate
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Baja chicken: Validate that the "thin" chicken is being used for cooking and the cut of the chicken is on a bias. 6 oz black beans, 4 oz rice, topped with Pico de Gallo and lime wedge.
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Black beans are not dry, they have plenty of liquid to stay moist on line.
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Plate is being finished with Pico de Gallo and lime wedge to serve.
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Please attach picture of finished Baja chicken
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Lemon Pepper Whitefish: Fish is being served on top of ginger rice and served with side garden salad. 4 oz ginger rice, one side salad, one grilled lemon.
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Is biotherm being used in order to prevent over cooking of the fish?
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Grilled lemon is being served with fish
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Please take picture of Lemon Pepper picture
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Sweet Heat Chicken and Shrimp: Thin chicken is being used, served with six blackened shrimp, 1.75 fl oz of chili laze and 4 oz of ginger rice.
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Chicken breast is seasoned with Cheddar's seasoning.
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Mango chili glaze is properly drizzled over the top of the chicken and shrimp, there should not be "pools" of sauce on the plate. Proper portioning is being used to adhere to calorie count.
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Entree is being served with side garden salad
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Please take picture of Sweet Heat chicken and shrimp
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Parmesan Garlic crusted steak: Steak is being "topped" with appropriate amount of garlic and Parmesan topping.
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Caramelized onions have a dark color and rich flavor without having to much liquid, black handled spoodle is being used to portion. Onions are being drained before being out on the plate.
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Steak is being toasted to a light brown color, no burning or under cooking of the crust.
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Wedge salad is the forced side served with 2 oz light ranch dressing
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Please take picture of Parmesan steak
Misc. menu additions
Menu Additions
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Texas cheese fries: Lunch portion is being executed properly, 14 oz fries, 3 oz cheese and 2 oz bacon bits, served with light ranch
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Please add picture of cheese fries
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Lunch Combo: Half Monte and half Buffalo Wrapper have been added and executed properly. Both still served with accompanying sauces.
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Chicken fried Chicken: This item is served as both a lunch and dinner portion (1 breast and 2 breasts). Pounded chicken is being used to insure proper cooking time and plate coverage, automatically comes with gravy. Menu state that this entree is served with mash potatoes and green beans.
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Steak Toppers: Service staff knows about the opportunity forum sell on all steak items. Sets and broil cooks understand how each topper should be executed.
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Side items
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Apple Salad: Apples are being cut fresh daily and thoroughly mixed with sauce to prevent browning.
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Yogurt sauce is properly made and shelf life is adhered to, 3 days
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Side Edamame: Line cooks understand that side portion is 1 bag of Edamame cooked for 20 seconds. CA is garnishing side in a monkey dish with proper seasoning.
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Side carrots and tomatoes: These sides are being portioned correctly and served with a side of light ranch.
Desserts
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Cheese Cake Mini: Mini is properly built; cracker, strawberry, cracker, filling, topped with whip cream.
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Filling: Cheese cake filling is smooth in texture and cooked properly. Filling should not be loose, filling should have a creamy and thick texture.
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Strawberry's are cut to prevent large chunks in the mini
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Please add picture of mini
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Bread Pudding: Plate is built with warm bread pudding, ice cream, whipped cream, caramel sauce and chocolate chips.
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Bread Pudding is properly made and portioned, there should be 9 portions per half pan. Bread pudding should have a cake like consistency and be moist when heated through.
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Please take picture of Bread Pudding
