Title Page
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Client / Site
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Conducted on
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Location
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Personnel
HONEY BUTTER SAUCE
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Honey Butter Sauce packs are being stored above raw products.
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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.
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A 7-day hold time is being used for an opened sealed bag of honey Butter Sauce under refrigeration.
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A 30-day hold time is being used for an unopened bag of Honey Butter Sauce under refrigeration.
COOK LINE SET-UP
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Honey Butter Sauce is placed on the cook's line accessible to the cooks.
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Yellow Promo Label is placed on the bottle to prevent confusion with similar sauces.
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Honey Butter Dipping Sauce for Hand Breaded Chicken Tenders are served in a 1.5oz plastic soufflé cup with a lid.
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Honey Butter Dipping Sauce for Hand Breaded Chicken Tenders are being held underneath refrigeration with a 7-day holding time.
ASSEMBLY & PACKAGING
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Open biscuit and place crown cut side up on the cook's line for the assembly of the Honey Butter Biscuit.
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Spiral 3 circles of Honey Butter Sauce onto the crown and heel.
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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.
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When observing employee behaviors while preparing the new products, Honey Butter Biscuits preparation and packaging is demonstrated to standards.
SUPPORT MATERIAL
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Job-Aids are posted on the backline for employee reference.
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Frontline Cashier Reference Cards are posted at the registers.
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Nutritional information has been placed near the Frontline area for employees to answer any Guest questions.
PERSON IN CHARGE
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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!
POP POSTING
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The Honey Butter Biscuit POP is posted correctly and in a timely manner with correct pricing.
