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SLIDER BUNS

  • Slider Bun bags removed from the freezer are labeled with a 5-day discard date.

  • Slider Bun are thawed at room temperature on a bread rack for 12-hours. (Bags are not overlapped)<br>*Full Size Stainless Steel Sheet Pan - Holds 3 packages (72 each)<br>*Bread Rack - Holds 6 packages (144 each)

  • Slider Buns are unbuttered and toasted cut-side up on the charbroiler bun belt.

  • During rush periods, multiple (up to 6) buns are toasted together to improve efficiency and speed of service.

  • Slider Buns are held cut side down in pan. Hold time for unbuttered toasted buns is 5- minutes in a pan in the heatwell.

SLIDER CHEESE

  • Slider Cheese is separated and “Star Stacked” to reduce assembly time for Sliders and improve Speed of Service.

  • Slider Cheese is place into a pan on the cook line using the recommended placement on the Setup and Holding Chart. The 4-hour hold time is monitored.

  • Open Slider Cheese held in the walk-in is marked with a 7- day discard date.

SLIDER BEEF PATTY

  • Slider Patties are stored directly in the meat bin or in a 1/3 size or 1/2 size, 6” deep stainless steel pan. Prep and backup pans are held in the walk-in freezer as needed to meet anticipated ADQs.

  • A clean, sanitized 1/3 or 1/6 size, 6” deep pan is placed in the heatwell. The pan has a clean, sanitized metal insert.

  • A 2-quart pitcher is used to pour needed amount of hot water (minimum 180*F) from the hot water dispenser or coffee machine into the pan. Hot water level is checked every hour to ensure temperature and quality of the meat patties is to standard.

  • Dedicated tongs are used to place Slider Patties under the heat shield.

  • Slider Patties are placed 2” from the side edges of belt and 1” away from the next patty. A maximum of 5 patties are placed across the belt at a time.

  • Using designated tongs, the Slider Beef Patties are removed from the charbroiler and placed into the holding pan in the heatwell. Slider Beef Patties are held for 20- minutes using an approved timing system.

CHARBROILED SLIDERS ASSEMBLY

  • Using a squeeze bottle (with uncut nozzle tip), .20 oz. of ketchup is portioned in a single circle on the crown of the toasted Slider Bun.

  • Using a squeeze bottle (with uncut nozzle tip), .05 oz. of mustard is portioned inside of the ketchup circle.

  • 1 pickle is placed on the heel.

  • Place these items on the crown in the order listed:<br>*Diced onions - 3 finger pinch (.15 oz.)<br>*Slider Cheese - Appropriate amount for Slider (Single, Double, Third)<br>*Slider Patty - Appropriate amount for Slider (Single, Double, Third)

  • Charbroiled Sliders have a 10-minute hold time in the heated holding area.

SUPPORT MATERIAL

  • Job-aids posted at the Cook Line Station.

  • Cashier cards posted at the Cashier Station.

PERSON IN CHARGE (GENERAL MANAGER, SHIFT MANAGER, SERVICE LEADER)

  • PIC knows product sales projections (ADQs).

  • PIC is Modeling - Coaching - Requiring. Praising good performance and correcting any operational issues.

POP POSTING

  • The Charbroiled Sliders POP is posted correctly with the correct pricing.

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