Honey Butter Sauce packs are being stored above raw products.
Honey Butter Sauce is being held in a squeeze bottle (nozzle tip cut to the first line) and held at room temperature with a 4-hour holding time.
A 7-day hold time is being used for an opened sealed bag of honey Butter Sauce under refrigeration.
A 30-day hold time is being used for an unopened bag of Honey Butter Sauce under refrigeration.
Honey Butter Sauce is placed on the cook's line accessible to the cooks.
Yellow Promo Label is placed on the bottle to prevent confusion with similar sauces.
Honey Butter Dipping Sauce for Hand Breaded Chicken Tenders are served in a 1.5oz plastic soufflé cup with a lid.
Honey Butter Dipping Sauce for Hand Breaded Chicken Tenders are being held underneath refrigeration with a 7-day holding time.
Open biscuit and place crown cut side up on the cook's line for the assembly of the Honey Butter Biscuit.
Spiral 3 circles of Honey Butter Sauce onto the crown and heel.
When portioning spirals of Honey Butter Sauce onto the biscuit, spirals are not to close to the edge to eliminate Honey Butter Sauce from dripping off the biscuit.
When observing employee behaviors while preparing the new products, Honey Butter Biscuits preparation and packaging is demonstrated to standards.
Job-Aids are posted on the backline for employee reference.
Frontline Cashier Reference Cards are posted at the registers.
Nutritional information has been placed near the Frontline area for employees to answer any Guest questions.
Person in Charge is demonstrating MODEL-COACH-REQUIRE as needed to enforce proper standards and procedures to deliver a HOT, HIGH QUALITY Honey Butter Biscuit to Every Guest, Every Time!
The Honey Butter Biscuit POP is posted correctly and in a timely manner with correct pricing.