Two 1/6 size 6” deep stainless steel pans and one solid lid and one slotted lid are used to hold the new Western Seasoning and to gently toss and season French Fries.
Pan is 1/4 full of Western Seasoning; a stainless steel bar spoon is added to the pan, covered with a slotted lid and labeled with a 48-hour hold time.
The empty “fry tossing” pan is covered with a solid lid and held with the Western Seasoning pan for Western Fries preparation.
Excess Western Seasoning from the tossing pan is emptied after every 4-5 orders to avoid coating French Fries with clumped seasoning.
The tossing pan is washed, rinsed and sanitized every 4-hours.
Western Seasoning is added per fry size. Small Fry - 1 level bar spoon, Medium & Large Fry - 2 level bar spoons.
The appropriate fry carton is emptied into the fry tossing pan. The fry carton is replaced with a new one at least every 4-hours or sooner if heavily soiled.
Pan is covered with solid lid and fries are gently tossed 5 times to coat the fries.
The seasoned French Fries are poured into the appropriate size Clamshell. Small Fries – Finger Food Clamshell, Medium or Large Fries – Yellow Pioneer Clamshell.
Western BBQ sauce is poured into each portion cup (3/4 full) and covered with a lid.
Portioned BBQ sauce cups are placed into an empty pan for holding at room temperature. Label with a 48-hour hold time.
Team Members have been trained to include one portion cup of Western BBQ Sauce with every order of Western Fries.
The Triple Western Bacon Cheeseburger and Western Fries preparation and packaging is demonstrated to standard.
A full .50 oz. of BBQ Sauce is spread on each side of the bun to avoid a dry and unacceptable product.
Cashiers are scripting the Double Western Bacon Cheeseburger and Western Fries.
Cashiers are properly trained and have tasted the new products so they can describe them to Guests.
Job-aids are posted on the cook’s line and Fry Station.
Nutritional information has been placed near the Frontline area for employees to reference.
FSDS Sheets are available for reference to ensure food safety and proper storage and handling.
Person in Charge knows the sales projections (ADQs) for the new products.
ADQs Triple Western
ADQs Western Fries
Person in Charge is demonstrating MODEL-COACH-REQUIRE as needed to enforce proper standards and procedures to deliver a HOT, HIGH QUALITY products to Every Guest, Every Time!
The POP is posted correctly, in a timely manner and with correct pricing.