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6.25 pounds of parmesan cheese, 2 tablespoons of salt2 tablespoons of ground pepper, and 1 tablespoon of freshly ground nutmeg.
Season 1 breast with “parm seasoning” and dunk in parm wash, then place in parm breadingDrop breaded breast in fryer for appx 5 min, remove, drain and layer with mozzarella cheese and season with olive oil, salt and pepper. Place in oven (350°) until cheese melted and (165°internal )
Rinse/ dry VegetableBoil 3qt of water add 1Tbs salt place florets in water for 3 min(bright green)Remove from water, strain and place on a sheet pan to allow it to cool in the cooler.
Playbook (English)
No Shortcuts! Our Product Is Our Brand and we need to make sure we are doing it the right way!
Playbook Notes:
• Do not set sauces out until at least 30-40 minutes before opening. This compromises the integrity of the product if it is sitting for an hour to an hour and a half without being used.
• Meatballs, vegan meatballs, and pink sauce need to be on the line no sooner than 15 minutes before opening.
Quick Links:
Sauces
Marinara Sauce
Reheat in a tall pot.
1. Reheat on low heat, stirring every 5-7 minutes, until bubbling and temperature reaches 165 degrees.
2. Portion into a deep ⅓ pan lined with a sauce bag.
Alfredo Sauce
When heating from previous day leftovers:
1. Reheat in a double boiler until fully reconstituted and temperature reaches 165 degrees.
2. Portion into a deep ⅓ pan lined with a sauce bag.
When cooking fresh:
1. In a double boiler, heat 9 quarts of heavy cream with the immersion blender on 5 the whole time.
2. Once cream reaches 200 degrees, turn down heat and slowly add:
3. Combine all ingredients with the immersion blender, taste for seasoning, and portion into third pans lined with a sauce bag.
Pink Sauce
Reheat in a double boiler until fully reconstituted.
1. Mix with an immersion blender until vibrant pink color is present and reaches 165 degrees.
2. If the color is more red, add some Alfredo sauce; if it is too light, add Marinara sauce to adjust for color.
3. Taste for seasoning.
4. Portion into a deep ⅓ pan lined with a sauce bag.
Aus Jus
Reheat in a single pot.
1. Bring to 165 degrees temperature.
2. Saute 1 cup of onions and 1 cup of peppers and add to Au Jus.
3. Taste for seasoning and add more salt if necessary.
4. Portion into a deep ⅓ pan. No sauce bag needed.
Bolognese
When reheating leftovers from previous day:
1. Reheat in a medium pot on low heat until temperature reaches 165 degrees.
2. Portion into a deep ⅓ pan lined with a sauce bag.
When heating straight from the bucket:
1. Reheat in a medium pot on low heat until temperature reaches 165 degrees.
2. Add 1 cup of heavy cream into the sauce AT THE END OF REHEATING!
3. Ensure the sauce has an orange color overall.
4. Add 1 tablespoon of salt and mix until fully incorporated.
5. Taste for seasoning.
6. Portion into a deep ⅓ pan lined with a sauce bag.
Yellow Cheddar Sauce
When reheating leftovers from the previous day:
1. Reheat in a double boiler until the temperature reaches 165 degrees.
2. Portion into a deep ⅓ pan with a sauce bag.
When heating from bags sent from the factory:
1. Boil a large pot of water until it reaches 212 degrees.
2. Using provided clips, submerge bags into boiling water, clip the bag to the side of the pot, and cook for 8 minutes. DO NOT OVERCOOK.
3. Portion into a deep ⅓ pan with a sauce bag.
Green Chile Mac Sauce
When reheating leftovers from the previous day:
1. Reheat in a double boiler until temperature reaches 165 degrees.
2. Portion into a deep ⅓ pan with a sauce bag.
When heating from bags sent from the factory:
1. Boil a large pot of water until it reaches 200 degrees.
2. Using provided clips, submerge bags into boiling water, clip the bag to the side of the pot, and cook for 8 minutes. DO NOT OVERCOOK.
3. Portion into a deep ⅓ pan with a sauce bag.
Note
• If we have a special sauce feature, we need to portion into ⅙ pans instead of ⅓.
Proteins
Beef Meatballs
Freshly cooked everyday
1. Using a Yellow Scoop, scoop and level Meatball Mix.
2. Form a tight ball in your hands by rolling the mixture.
3. Cook at 350 degrees for 13 minutes and then rotate.
4. Cook for an additional 13 minutes or until meatballs are browned and have an internal temperature of 165 degrees.
Sandwich Meatballs
Rosemary Chicken
Lay flat on a full-size sheet tray lined with aluminum foil.
1. Cook for 13 minutes and then rotate.
2. Cook for an additional 13 minutes or until the temperature reads 165.
3. Pull, let rest for 5-7 minutes, and then cut per recipe.
4. Reserve juice that is in the tray and portion into the pan the chicken is stored in.
Sausage & Peppers
To reheat in a ⅓ pan:
1. Add 1 cup of water to sausage.
2. Cover the pan with aluminum foil and reheat in the oven for 35-45 minutes.
3. Saute 1 cup of onions and 1 cup of peppers to freshen up the mix.
4. Toss in a large bowl until fully incorporated and place in a fresh ⅓ pan.
Cooking from Fresh
Vegan Meatballs
Using a Yellow Scoop, scoop and level Vegan Mix.
1. Form a tight ball in your hands by rolling the mixture.
2. Cook for 15 minutes then rotate.
3. Cook for an additional 17 minutes and pull.
4. Cool on the speed rack
Parmesan Breading & Seasoning
Chicken or Eggplant Seasoning
Single Batch ( 2.5 gal Yield)
Double Batch (5 gal Yield)
Paprika
.05 oz
.10 oz
Cayenne Pepper
.02 oz
.05 oz
Salt
.20 oz
.40 oz
Black Pepper
.02 oz
.05 oz.
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COOKING METHOD:
1.Combine until fully incorporated.
2. Label, Date, and Store in a dry, cool area.
Egg Wash
Single Batch ( 2.5 qt Yield)
Double Batch (4 qt Yield)
Buttermilk
64 fl. oz.(2 qt)
128 fl. oz.(4 qt)
Eggs
6
12
Salt
.02 oz
.04 oz.
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COOKING METHOD:
1.Combine until fully incorporated.
2. Label, Date, and Refrigerate.
Breading
Single Batch ( 1.25 gal Yield)
Double Batch (2.5 gal Yield)
Panko
2 qt
4 qt
Unseasoned Breadcrumb
2 qt
4 qt
Parmesan (Grated)
2 cups
4 cups
Powdered Milk
4 tablespoons
8 tablespoons
Baking Powder
2 teaspoons
2 teaspoons
Salt
1 tablespoon
2 tablespoon
Black Pepper
½ tablespoon
1 tablespoon
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COOKING METHOD:
1. Combine until fully incorporated.
2. Label, Date, and Refrigerate.
Chicken Parmesan
Serving Size: 5-6oz Portion
Eggplant Parmesan
Buffalo Tenders
Misc. Prep Items
Fresh Mozzarella
Cookies
Croutons
Veggies
Sautéed Broccoli
Blanched Broccoli
Cooked to Order
1. For PM shift, cook in an oversized saucepan with 1 tablespoon of olive oil.
2. When the pan begins to slightly smoke, add chopped garlic and brown slightly.
3. Add broccoli and toss to coat.
4. Add salt and pepper and toss to coat evenly.
5. Add white wine to deglaze the pan.
6. Cook until broccoli is tender but not overcooked.
7. Store in a deep ⅙ pan.
Sauteed Mushrooms
Cooked to Order
Note: For PM shift, cook in an oversized saucepan.
1. Heat three knobs of butter until completely melted.
2. Add mushrooms to the pan.
3. Allow mushrooms to sear and cook for 5 minutes, then toss.
4. Cook for an additional 5 minutes.
5. Season with chopped garlic, salt, pepper, and chopped thyme.
6. Ensure there is not a lot of liquid in the mushrooms.
7. Store in a deep ⅙ pan.
Squash & Zucchini
Cooked to Order
1. For PM shift, cook in an oversized saucepan with 1 tablespoon of olive oil.
2. When the pan begins to slightly smoke, add chopped garlic and brown slightly.
3. Add veggies and toss to coat evenly.
4. Add salt, pepper, and chopped rosemary to veggies.
5. Add white wine to deglaze the pan.
6. Toss to coat evenly.
7. Cook until veggies are al dente.
8. Pan up in a ⅙ pan.
Peppers & Onions
Cooked to Order
1. For PM shift, cook in an oversized saucepan with 1 tablespoon of olive oil.
2. When the pan begins to slightly smoke, add chopped garlic and brown slightly.
3. Add peppers and onions and toss to coat evenly.
4. Cook until onions are translucent.
5. Add white wine to deglaze the pan.
6. Add red chile flakes and toss to coat evenly.
7. Pan up in a ⅙ pan.
Product Expiration and Holding
Expiration and Hold Information
PRODUCT
REFRIGERATOR
FREEZER
SHELF LIFE
DRESSINGS
LEMON BASIL
5 DAYS
N/A
10 SHIFTS
NICOLETTO VINAIGRETTO
7 DAYS
N/A
10 SHIFTS
HOUSE BALSAMIC
7 DAYS
N/A
10 SHIFTS
CALABRIAN RANCH
7 DAYS
N/A
10 SHIFTS
SAUCES
MARINARA (FRESH)
7 DAYS
N/A
3 SHIFTS
BEEF BROTH
10 DAYS
21 DAYS
3 SHIFTS
BOLOGNESE
5 DAYS
N/A
3 SHIFTS
YELLOW MAC
7 DAYS
N/A
3 SHIFTS
GREEN CHILE
7 DAYS
N/A
3 SHIFTS
WALNUT PESTO
7 DAYS
N/A
4 SHIFTS**
ALFREDO
DAILY
N/A
4 SHIFTS**
BUFFALO SAUCE
7 DAYS
N/A
8 SHIFTS
BASIL AIOLI
7 DAYS
N/A
10 SHIFTS
PROTEINS
MEATBALLS
2 DAYS OPEN/5 DAYS SEALED
N/A
5 SHIFTS
SAUSAGE
5 DAYS
60 DAYS
3 SHIFTS
ROSEMARY CHICKEN
7-10 DAYS
N/A
3 SHIFTS**
VEGAN MEATBALLS
3 DAYS OPEN/7 DAYS SEALED
N/A
2 SHIFTS**
SLICED BEEF
4 DAYS OPEN/10 DAYS SEALED
N/A
8 SHIFTS**
CHICKEN PARM
3-5 DAYS
N/A
8 SHIFTS**
DICED DELI MEATS
4 DAYS
30 DAYS
8 SHIFTS**
DRY GOODS
PARM CRISPS
7 DAYS
N/A
14 SHIFTS**
PASTA CRISPS
5 DAYS
N/A
10 SHIFTS**
PRODUCE
ROMAINE
DAILY
N/A
2-3 SHIFTS**
FRENCH FRIES
4 DAYS
N/A
4 SHIFTS**
CUT VEGGIES
1-2 DAYS
N/A
4 SHIFTS**
PICKLED VEG
14 DAYS
N/A
8 SHIFTS**
CANNED VEG
10 DAYS
N/A
8 SHIFTS**
MUSHROOMS
5 DAYS
N/A
2-4 SHIFTS**
FRESH HERBS
7-10 DAYS
N/A
2-4 SHIFTS**
BREAD
TURANO ROLLS
5-7 DAYS
30 DAYS
10-14 SHIFTS**
FOCCACIA
5 DAYS
30 DAYS
10 SHIFTS**
FRENCH BREAD
3 DAYS
14 DAYS
6 SHIFTS**
DESSERTS
CANNOLI CREAM
7 DAYS
30 DAYS
10 SHIFTS
CANNOLI
1 DAY
N/A
2 SHIFTS
BANANA CAKE
5 DAYS
30 DAYS
10 SHIFTS
BROWNIE
5 DAYS
30 DAYS
10 SHIFTS
TIRAMISU
7 DAYS
N/A
10 SHIFTS
TN CHEESE CAKE
7 DAYS
30 DAYS
14 SHIFTS
ALL PASTA
7 DAYS
N/A
6-8 SHIFTS
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Maintenance and Cleaning
FRYER MAINTENANCE
• Fryers need to be cleaned and changed twice a week: Thursday and Monday.
1. PM shift will drain, clean the fryer, and add new oil.
2. AM shift will take out oil in the morning
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