Excerpt from Old Carolina Operations Manual

Document Background Information

Old Carolina is a barbeque restaurant with several locations in Northeast Ohio. I was contracted

to develop the Old Carolina Operations Manual, a critical element in their effort to franchise

their restaurant concept nationwide.

Old Carolina Barbecue Company Operations Manual Page 1

Old Carolina Barbecue Company

Mission Statement

Old Carolina Barbecue Company is a motivated team of hospitality-minded

individuals, dedicated to providing our guests the consistent experience of

excellent food in every bite of every menu item at any time on any given

day.

Old Carolina team members have a fundamental passion for food, a tireless

work ethic and a commitment to avoid shortcuts that could sacrifice the

outstanding quality of our products. Every employee is empowered to

enforce our quality commitment in an environment where individual over-

achievers are rewarded for their efforts.

Old Carolina strives for operational efficiencies that assure us a fair profit,

enabling us to be a charitable and socially responsible partner in the local

communities in which we live.

Old Carolina Barbecue Company Operations Manual

Table of Contents Mission Statement ............................................................................................................... 1

Table of Contents ................................................................................................................ 2

SECTION I – PHYSICAL ATTRIBUTES ....................... Error! Bookmark not defined.

Chapter 1 ....................................................................... Error! Bookmark not defined.

Store Specifications ................................................... Error! Bookmark not defined.

Site Selection .......................................................... Error! Bookmark not defined.

Demographics ..................................................... Error! Bookmark not defined.

Square Footage ................................................... Error! Bookmark not defined.

Layout..................................................................... Error! Bookmark not defined.

Essential Elements .............................................. Error! Bookmark not defined.

Sample Floor Pans .............................................. Error! Bookmark not defined.

Style Guide ............................................................. Error! Bookmark not defined.

Floors .................................................................. Error! Bookmark not defined.

Walls ................................................................... Error! Bookmark not defined.

Décor .................................................................. Error! Bookmark not defined.

Table TopMenu Boards / Daily Specials ............ Error! Bookmark not defined.

Window Signage ................................................ Error! Bookmark not defined.

Outdoor Signage ..................................................... Error! Bookmark not defined.


Required Equipment .................................................. Error! Bookmark not defined.

Refrigeration........................................................... Error! Bookmark not defined.

Walk in-Cooler ................................................... Error! Bookmark not defined.

Reach-in Freezer ................................................. Error! Bookmark not defined.

Ice Machine ........................................................ Error! Bookmark not defined.

Cooking .................................................................. Error! Bookmark not defined.

Smokers .............................................................. Error! Bookmark not defined.

Grills ................................................................... Error! Bookmark not defined.

Fryers .................................................................. Error! Bookmark not defined.

Ovens .................................................................. Error! Bookmark not defined.

Hot Holding ............................................................ Error! Bookmark not defined.

Warming Cabinets .............................................. Error! Bookmark not defined.

Table Top ............................................................ Error! Bookmark not defined.

Cleaning ................................................................. Error! Bookmark not defined.

Sinks ................................................................... Error! Bookmark not defined.

Dishwashing? ..................................................... Error! Bookmark not defined.

Hand Sinks .......................................................... Error! Bookmark not defined.

Mop Sinks ........................................................... Error! Bookmark not defined.

Dry Storage ............................................................ Error! Bookmark not defined.

Shelf .................................................................... Error! Bookmark not defined.

POS System ............................................................ Error! Bookmark not defined.

Office Computer ..................................................... Error! Bookmark not defined.

Safe ......................................................................... Error! Bookmark not defined.

Small wares ............................................................ Error! Bookmark not defined.

SECTION II – OPERATIONAL ATTRIBUTES ............................................................... 7

Chapter 1- General Information ...................................................................................... 7


Hours of Operation ...................................................................................................... 8

Holiday Schedule ......................................................................................................... 8

Chapter 2 - Staff Required / Job Descriptions ................................................................. 9

Store Manager: ........................................................................................................... 10

Assistant Manager:..................................................... Error! Bookmark not defined.

Shift Supervisor: ........................................................ Error! Bookmark not defined.

Catering Sales Manager: ............................................ Error! Bookmark not defined.

Catering Coordinator: ................................................ Error! Bookmark not defined.

Catering Team Leader................................................ Error! Bookmark not defined.

The Kitchen Prep Associate is responsible for supporting the key areas of food

quality, food preparation, cleanliness and safety. ...... Error! Bookmark not defined.

Cooks (A positions) ................................................... Error! Bookmark not defined.

The A1/A2 Cook is responsible for supporting the key areas of food quality, food

preparation, cleanliness and safety. ........................... Error! Bookmark not defined.

Front Counter Associates (B positions) ..................... Error! Bookmark not defined.

Dish Prep (D position) ............................................... Error! Bookmark not defined.

SECTION III – FOOD ATTRIBUTES ............................. Error! Bookmark not defined.


Approved Products and Vendors ............................... Error! Bookmark not defined.

Major Foods ........................................................... Error! Bookmark not defined.

OC BBQ Sauces & Rubs ........................................ Error! Bookmark not defined.

Cleaning Supplies ................................................... Error! Bookmark not defined.

Paper Products ........................................................ Error! Bookmark not defined.

Miscellaneous (GFS, Sam’s, Local Grocers) ......... Error! Bookmark not defined.

Beverages – Pepsi, Coffee & Tea, Bottled Water .. Error! Bookmark not defined.

Chapter 2 - Food Preparation/Meats .............................................................................. 15

Slow Smoked Pork ..................................................................................................... 16

Slow Smoked Beef Brisket ........................................ Error! Bookmark not defined.

Award-Winning Slow Smoked Ribs .......................... Error! Bookmark not defined.

¼ Chicken Leg & Thigh ............................................ Error! Bookmark not defined.

Boneless Skinless Chicken Breast ............................. Error! Bookmark not defined.

¼ Chicken Breast & Wing ......................................... Error! Bookmark not defined.

Cutting Chicken Tenders ........................................... Error! Bookmark not defined.

Chicken Tenders ........................................................ Error! Bookmark not defined.

Slow Smoked Turkey ................................................. Error! Bookmark not defined.

Chapter 3 - Food Preparation/Sides ............................... Error! Bookmark not defined.

Brunswick Stew ......................................................... Error! Bookmark not defined.

Creamy Coleslaw ....................................................... Error! Bookmark not defined.

Vinegar Coleslaw ....................................................... Error! Bookmark not defined.

Hot Apples ................................................................. Error! Bookmark not defined.

Skin-On Garlic Mashed Potatoes ............................... Error! Bookmark not defined.

Fresh-Cut Fries........................................................... Error! Bookmark not defined.

Country Green Beans ................................................. Error! Bookmark not defined.

Mac and Cheese ......................................................... Error! Bookmark not defined.

Hush Puppies ............................................................. Error! Bookmark not defined.

Simply the World’s Greatest Baked Beans ................ Error! Bookmark not defined.


Succotash ................................................................... Error! Bookmark not defined.

Miscellaneous ............................................................ Error! Bookmark not defined.

Herbed Mayo ............................................................. Error! Bookmark not defined.

Bean Sauce ................................................................. Error! Bookmark not defined.

Bean Spice ................................................................. Error! Bookmark not defined.

Coastal Carolina Sauce .............................................. Error! Bookmark not defined.

Vinegar Coleslaw Dressing........................................ Error! Bookmark not defined.

Fry Seasoning............................................................. Error! Bookmark not defined.

Chicken Tender Breading .......................................... Error! Bookmark not defined.

Cheese Sauce ............................................................. Error! Bookmark not defined.

Macaroni Noodles ...................................................... Error! Bookmark not defined.

Hush Puppy Mix ........................................................ Error! Bookmark not defined.

Banana Pudding ......................................................... Error! Bookmark not defined.

Chapter 4 - Meal Assembly with Presentation Photos .................................................. 18

– Sandwiches – .......................................................................................................... 19

Carolina Style Pulled Pork Sandwich .................................................................... 20

Pulled Pork Sandwich ............................................................................................ 22

Beef Brisket Sandwich ........................................... Error! Bookmark not defined.

Turkey Sandwich.................................................... Error! Bookmark not defined.

Smoked Chicken Sandwich .................................... Error! Bookmark not defined.

Tar Heel Dogs ........................................................ Error! Bookmark not defined.

Carolina Minis ........................................................ Error! Bookmark not defined.

– Ribs – ...................................................................................................................... 26

1/3 Slab ................................................................................................................... 27

Half Slab ................................................................. Error! Bookmark not defined.

Full Slab ................................................................. Error! Bookmark not defined.

– Combos – ................................................................ Error! Bookmark not defined.

Carolina Combo ..................................................... Error! Bookmark not defined.

Texas Combo.......................................................... Error! Bookmark not defined.

Kansas City Combo ................................................ Error! Bookmark not defined.

The Outlaw ............................................................. Error! Bookmark not defined.

– Salads – ................................................................... Error! Bookmark not defined.

Carolina House Salad ............................................. Error! Bookmark not defined.

Carolina House Salad Topped with Meat .............. Error! Bookmark not defined.

– Sides Portioning – ................................................................................................... 32

Brunswick Stew...................................................................................................... 33

Country Green Beans ............................................................................................. 34

Creamy Coleslaw ................................................................................................... 35

Four Cheese Mac-n-Cheese ................................... Error! Bookmark not defined.

Fresh-Cut Fries ....................................................... Error! Bookmark not defined.

Hot Apple Sauce..................................................... Error! Bookmark not defined.

Side Salad ............................................................... Error! Bookmark not defined.

Hush Puppies .......................................................... Error! Bookmark not defined.

Skin-On Garlic Mashed Potatoes ........................... Error! Bookmark not defined.

Simply the World’s Greatest Baked Beans ............ Error! Bookmark not defined.

Succotash ................................................................ Error! Bookmark not defined.


Vinegar Coleslaw ................................................... Error! Bookmark not defined.

Dessert........................................................................ Error! Bookmark not defined.

SECTION IV – SERVING THE GUEST ......................................................................... 36

Chapter 1 – Operational Flow ....................................................................................... 36

Description of the Restaurant Operation .................................................................... 37

Engage and Include .................................................................................................... 39

Chapter 2 – Position Descriptions ................................................................................. 40

Dining Staff ................................................................................................................ 41

Counter Position (B1)............................................................................................. 42

Sides (B2) ............................................................................................................... 44

Dining (B3 and B4) (food runner).......................... Error! Bookmark not defined.

Expediter position .................................................. Error! Bookmark not defined.

Cooks.......................................................................................................................... 45

Cook, front line (A1) .............................................................................................. 46

Cook, front line (A2) .............................................................................................. 48

Dish/Prep (D1) ....................................................... Error! Bookmark not defined.

Kitchen Prep (KP) .................................................. Error! Bookmark not defined.


Scheduling???/ ........................................................... Error! Bookmark not defined.

SECTION V - MARKETING ........................................... Error! Bookmark not defined.


Traditional Marketing ............................................... Error! Bookmark not defined.

Radio ...................................................................... Error! Bookmark not defined.

Print ........................................................................ Error! Bookmark not defined.

Direct Mail ............................................................. Error! Bookmark not defined.

Television ............................................................... Error! Bookmark not defined.


Internet Marketing ..................................................... Error! Bookmark not defined.

Corporate Website .................................................. Error! Bookmark not defined.

Email Lists (True Q News) .................................... Error! Bookmark not defined.

Social Media ........................................................... Error! Bookmark not defined.

FaceBook Twitter ............................................... Error! Bookmark not defined.


Community-based Marketing .................................... Error! Bookmark not defined.

Sports Team Sponsorships ..................................... Error! Bookmark not defined.

Local Partnerships .................................................. Error! Bookmark not defined.

Local Schools ......................................................... Error! Bookmark not defined.

SECTION VI – FORMS ................................................................................................... 49

Chapter 1- Checklists .................................................................................................... 49

Front Opening ............................................................ Error! Bookmark not defined.

Front Closing ............................................................. Error! Bookmark not defined.

Manager Opening....................................................... Error! Bookmark not defined.

Manager Closing ........................................................ Error! Bookmark not defined.

Kitchen Prep AM - Weekly ....................................... Error! Bookmark not defined.

Kitchen Prep PM – Weekly ....................................... Error! Bookmark not defined.

Cleaning Lists (Weekly / Monthly) ........................... Error! Bookmark not defined.


Equipment Maintenance ............................................ Error! Bookmark not defined.

Chapter 2 - Logs ............................................................................................................ 50

Smoking Log .............................................................. Error! Bookmark not defined.

Fryer Cleaning Log .................................................................................................... 51

Grease Trap ................................................................................................................ 52

Chapter 3 - Worksheets ................................................................................................. 54

Pork Butt Forecasting ................................................ Error! Bookmark not defined.

Brisket Forecasting .................................................... Error! Bookmark not defined.

Daily Par Sheet .......................................................................................................... 56

Daily Balance Sheet ................................................................................................... 57

Safe Verification ........................................................................................................ 58

Inventory Sheet .......................................................................................................... 59

Bulk Order Sheet........................................................................................................ 60

Chapter 4 – Operation Forms ........................................................................................ 62

Accident Reporting .................................................................................................... 63

Customer Accident Form ....................................... Error! Bookmark not defined.

Employee Accident Form....................................................................................... 64

Witness Accident Form .......................................................................................... 65

Manager Accident Form......................................................................................... 66

Accident Investigation Summary ........................................................................... 67

Food Borne Illness Complaint Form.......................................................................... 68

Bulk Order Forms ...................................................................................................... 69

Call Ahead Order Forms ............................................................................................ 70

Delivery Order Forms ................................................................................................ 71


Employee Forms ........................................................ Error! Bookmark not defined.

New Hire Packet..................................................... Error! Bookmark not defined.

Handbook (pick and choose appropriate) .................. Error! Bookmark not defined.


SECTION II – OPERATIONAL

ATTRIBUTES

Chapter 1- General Information


Hours of Operation Monday 10:30AM to 9:30PM

Tuesday 10:30AM to 9:30PM

Wednesday 10:30AM to 9:30PM

Thursday 10:30AM to 9:30PM

Friday 10:30AM to 9:30PM

Saturday 10:30AM to 9:30PM

Sunday 10:30AM to 9:30PM

Holiday Schedule

Memorial Day (half day) 10:30AM to 3:00 PM

Fourth of July (half day) 10:30AM to 3:00 PM

Labor Day (half day) 10:30AM to 3:00 PM

Easter CLOSED

Thanksgiving CLOSED

Christmas CLOSED

New Years Day CLOSED


SECTION II – OPERATIONAL

ATTRIBUTES

Chapter 2 - Staff Required / Job Descriptions


Store Manager:

JOB DESCRIPTION

Job Title: Store Manager

Location: All Stores

Reports To: Store Manager

FLSA Status: Exempt

Prepared By: Date:

Approved By: Date:

Summary:

The Store Manager is responsible for the overall operation of their assigned restaurant.

Key responsibility areas include team performance, increased sales and profitability,

effective cost controls, and development, training and retention of key associates. The

Store Manager is responsible to work actively to ensure the restaurant meets financial and

operating goals. The Store Manager reports directly to the Vice President and company

President.

Primary Responsibilities:

Managing Performance

• Works to instill the mission statement and Daily Directives in each employee.

• Ensure that the restaurant operates efficiently and effectively within the Company’s

fiscal and operational guidelines.

• Ensure adherence to all local, state, and federal laws and regulations.

• Develop initiatives to build sales, profitability and guest counts. Maintain effective

cost controls in support of these initiatives.

• Develop guest oriented quality, service, and cleanliness action plans to enhance guest

satisfaction.

• Ensure all safety and security systems and procedures are followed to ensure health

and safety of employees and guests.

• Ensure secure, safe handling and transportation of funds.

• Responsible for the physical/aesthetic maintenance of the restaurant and maintenance

of Old Carolina’s theme format.


Food Preparation & Production

• Ensure that all menu items are made according to recipe and presented in an Old

Carolina manner.

• Utilize food production and inventory tools available to support this responsibility.

• Maintain a working knowledge of all recipes, products and production procedures.

• Ensure established standards of food safety and sanitation are maintained.

• Purchase food products within established guidelines. Oversee correct receipt, storage

and handling of food products to ensure quality and freshness at all times.

• Look for and cultivate a passion for food.

Guests and Associates

• Respond to guest comments and criticism in a constructive and positive manner,

looking at such as an opportunity to build guest count. Educate and empower

subordinate managers and associates to act in a similar capacity.

• Ensure a safe and secure work and dining environment for associates and guests.

• Carry out supervisory responsibilities in accordance with all applicable laws and

regulations.

• Demonstrate high ethical standards at all times, adhering to standards laid out in the

Company Handbook.

• Conduct regular associate/departmental meetings.

• Ensure associates receive timely and meaningful performance reviews.

• Administer counseling and discipline to associates as necessary.

Staffing and Building Great Teams

• Staff restaurant with quality employees who value guest service and are committed to

high standards of performance.

• Utilize established methods for interviewing and reference checks using tools

provided by the corporate office.

• Orient all new hires utilizing company handbooks and support materials.

• Provide training and recognition to employees at all levels and maintain a team-

oriented environment.

Administration and Auditing

• Responsible to meet or exceed budgeted sales and profit goals.

• Responsible to maintain labor efficiency ratios to ensure guest service and cost

effectiveness.

• Oversee all restaurant administrative requirements including cash handling,

governmental compliance, i.e., OSHA posting requirements, federal, state and local

labor law postings, invoicing, etc.

• Ensure all reports, documentation, and other information required by corporate office

departments are submitted in a timely and accurate manner.


• Maintain all employee files. Ensure that required documentation is complete and

accurate within personnel files.

Miscellaneous

• Coordinate miscellaneous projects as needed, or as directed by the Vice President or

company President

Supervisory Responsibilities

Directly supervises store employees. Carries out supervisory responsibilities in

accordance with the organization's policies and applicable laws. Responsibilities include

recruiting, interviewing, hiring, and training employees; planning, assigning, and

directing work; conducting monthly plan & reviews; completing annual appraisals and

salary reviews; rewarding and disciplining employees; addressing complaints and

resolving problems.

Qualifications

To perform this job successfully, an individual must be able to perform each essential

duty satisfactorily. The requirements listed below are representative of the knowledge,

skill, and/or ability required. Reasonable accommodations may be made to enable

individuals with disabilities to perform the essential functions.

• Education/Experience - High school diploma/equivalent, and two years or more

related experience and/or training; or equivalent combination of education and

experience.

• Analytical - Synthesizes complex or diverse information; Uses intuition and

experience to complement data.

• Problem Solving - Identifies and resolves problems in a timely manner; Gathers and

analyzes information skillfully; Develops alternative solutions; Works well in group

problem solving situations; Uses reason even when dealing with emotional topics.

• Project Management - Develops project plans; Coordinates projects; Communicates

changes and progress; Completes projects on time and budget; Manages project team

activities.

• Teamwork - Balances team and individual responsibilities; Exhibits objectivity and

openness to others' views; Gives and welcomes feedback; Contributes to building a

positive team spirit; Puts success of team above own interests; Able to build morale

and group commitments to goals and objectives; Supports everyone's efforts to

succeed.

• Visionary Leadership - Displays passion and optimism; Inspires respect and trust;

Mobilizes others to fulfill the vision; Provides vision and inspiration to peers and

subordinates.


• Change Management - Develops workable implementation plans; Communicates

changes effectively; Builds commitment and overcomes resistance; Prepares and

supports those affected by change; Monitors transition and evaluates results.

• Leadership - Exhibits confidence in self and others; Inspires and motivates others to

perform well; Effectively influences actions and opinions of others; Accepts feedback

from others; Gives appropriate recognition to others.

• Managing People - When possible, includes staff in planning, decision-making,

facilitating and process improvement; Takes responsibility for subordinates'

activities; Makes self available to staff; Provides regular performance feedback;

Develops subordinates' skills and encourages growth; Solicits and applies customer

feedback (internal and external); Fosters quality focus in others; Improves processes,

products and services; Continually works to improve supervisory skills.

• Business Acumen - Understands business implications of decisions; Displays

orientation to profitability; Demonstrates knowledge of market and competition;

Aligns work with strategic goals.

• Cost Consciousness - Works within approved budget; recommends cost saving

measures; Contributes to profits and revenue; Conserves organizational resources.

• Diversity - Demonstrates knowledge of Equal Employment Opportunity; Shows

respect and sensitivity for cultural differences; Educates others on the value of

diversity; Promotes a harassment-free environment; Builds a diverse workforce.

• Ethics - Treats people with respect; Keeps commitments; Inspires the trust of others;

Works with integrity and ethically; Upholds organizational values.

• Judgment – Displays willingness to make decisions; Exhibits sound and accurate

judgment; Supports and explains reasoning for decisions; Includes appropriate people

in decision-making process; Makes timely decisions.

• Professionalism - Approaches others in a tactful manner; Reacts well under pressure;

Treats others with respect and consideration regardless of their status or position;

Accepts responsibility for own actions; Follows through on commitments.

• Innovation - Meets challenges with resourcefulness; Generates suggestions for

improving work; Develops innovative approaches and ideas; Presents ideas and

information in a manner that gets others' attention.

Physical Demands

The physical demands described here are representative of those that must be met by an

employee to successfully perform the essential functions of this job. Reasonable

accommodations may be made to enable individuals with disabilities to perform the

essential functions.

While performing the duties of this job, the employee is regularly required to use hands

to finger, handle or feel objects, tools or controls; reach with hands and arms; and talk or

hear. The employee frequently is required to stand, walk, stoop, kneel, crouch or crawl.

The employee is occasionally required to sit, climb, balance and smell. The employee

must regularly lift and/or move up to 50 lbs.


Work Environment

The work environment characteristics described here are representative of those an

employee encounters while performing the essential functions of this job. Reasonable

accommodations may be made to enable individuals with disabilities to perform the

essential functions.

While performing the duties of this job, the employee occasionally works in outside

weather conditions. The noise level is usually moderate.

I understand and accept this job description. I understand that it may not be all-inclusive

of the duties and responsibilities expected of me and that it may be amended at any time.

Employee Signature Date

Employee Name (Please Print)

Supervisor Date

Copy to Employee

Original to Human Resources


SECTION III – FOOD

ATTRIBUTES

Chapter 2 - Food Preparation/Meats


Slow Smoked Pork Prep Time: 30 mins Cook Time: 12-14 hours

Ingredients: 6-8 lb Bone-in pork shoulder

¼ cup OCBC Pork Rub

Storage Guidelines: Pork should be dated and refrigerated immediately after being delivered to OCBC. Pork

must be used within 4 days of receiving. If the processing date on the case label reads 21

or more days old, it must be rejected and sent back to supplier.

Rubbing Method: Rub the entire pork shoulder generously; it should take approximately ¼ cup of rub per

shoulder. A light orange color, where meat can still be seen through the rub, is ideally

what to look for when finished rubbing the pork shoulder.

Make sure you use the correct amount of rub; Too much will result in a salty tasting

product, compared to too little will result in a bland tasting product.

Loading the Smoker: Pork should be loaded fat side up, from the top shelf down on the right side of the

smoker, directly above the smoker box. Make sure the shoulders are not touching each

other while loading; if the pork is touching it could result in a longer cooking time. Allow

enough room that a finger could fit in-between each shoulder. Place the pork shoulder so

the pork juices will not drip on the brisket during the smoking process. Place a hickory

log 6” away from the burner opening.

Make sure the smoker racks are level after loading; uneven racks could flip over

during the smoking process.

Cooking Temperatures and Times: Pork Shoulders should be smoked at 225°F for 12-14 hours.

Unloading- “When is it Finished?” The pork is done smoking when the bone can be easily pulled away from the meat. Pull

pork shoulders out of the smoker. Double wrap each individual pork shoulder tightly in

plastic wrap.

Do not overcook the pork shoulder. Overcooking will result in dry meat and a tough

outer layer of bark.

Make sure the smoker racks are level after unloading; uneven racks could flip over

during the smoking process.


Slow Smoked Pork (continued) Hot Holding: Place 6 pork shoulders on a sheet tray and put in warmer with a holding temperature of

145º F. Pork shoulders can be held hot until closing time.

Cold Storage: At closing, do the nightly par sheet and account for remaining pork shoulders

accordingly. To ice down properly, place 2 inches of ice in the bottom of a bus tub. Put 4

pork shoulders on top of the ice and fill the remainder of the bus tub with ice. Date and

label each bus tub and put in the cooler, making sure to rotate bus tubs from previous

days.

Use By: Pork Shoulders should be kept refrigerated no longer than 3 days.

Re-heating Instructions: Wrap pork butts tightly in foil. Turn smoker up to maximum temperature and re-heat for

1hr- 1hr 30 mins. Pork is done reheating when a temperature of 165º F is reached.

Do not allow the pork to go over a temperature of 165º F or it will result in a dry,

un-servable product.

Re-heat only enough prok that will be used in less than 2 hours time.


SECTION III – FOOD

ATTRIBUTES

Chapter 4 - Meal Assembly with

Presentation Photos



Presentation Photos

– Sandwiches –


Carolina Style Pulled Pork Sandwich

Preparing the Sandwich

The pork butt has three main parts:

1. The bark; which is the blackened outer “shell” consisting of the seasoning.

2. The smoke ring; where you will find the pink smoked meat of the pork butt,

3. The inner “core” of the pork butt; which is where you would find the white,

stringy meat of the pork butt.

To prepare a pulled pork sandwich you must mix each of the three parts of the pork butt

into every sandwich. A rule of thumb for each pulled pork sandwich is 20% bark, 20%

smoked meat, and 60% of the core white meat.

This can be achieved by working from one side of the pork butt to the other. Pull off a

portion of the pork butt and gently pull apart the meat, gently mixing the three parts

together creating the perfect 20, 20, 60 mixtures.

There will be chunks of fat and/or cartilage that will not mix into the meat. In these

cases remove the fat and/or cartilage and discard.

Weigh the pulled and properly mixed pork to 7.2 oz.

Assembling the Sandwich

After the proper mixture has been achieved, pour 2 oz. of the Coastal Vinegar Sauce and

mix into the weighed and prepared pulled pork.

Place the bun in the appropriate container (a plate, or to-go container) on the bottom bun,

place the pulled pork, with the Coastal Vinegar mixed in, and fluff to make the sandwich

look bigger than it actually is. The pulled pork sandwich is supposed to look like a

mound of pork on top of a bun!

Don’t press the meat together creating a ball of pork; remember “organized chaos”

(this means the sandwich will seem like it was thrown on the bun, but after we

assemble the final product, it is consistent, and intended to look that way) on a bun.

When finished assembling the pulled pork onto the bottom bun, place 2 oz. of Vinegar

coleslaw, spreading the Vinegar Slaw evenly across the top bun. Present the Carolina

Style Pulled Pork Sandwich open faced.

If the Carolina Style Pulled Pork Sandwich is for take-out the coastal Carolina vinegar

sauce and vinegar coleslaw are served on the side to keep the bun from getting soggy. Fill


a 2oz. sauce cup with vinegar coleslaw and another 2 oz. sauce cup with OCBC’s Coastal

Carolina Vinegar sauce.

Presentation

This is an example of a Carolina Style Pulled Pork Sandwich Platter take-out.

Notice how the Coastal Carolina Vinegar sauce and Vinegar Coleslaw is served on

the side.


Pulled Pork Sandwich

Preparing the Sandwich

The pork butt has three main parts:

1. The bark; which is the blackened outer “shell” consisting of the seasoning.

2. The smoke ring; where you will find the pink smoked meat of the pork butt,

3. The inner “core” of the pork butt; which is where you would find the white,

stringy meat of the pork butt.

To prepare a pulled pork sandwich you must mix each of the three parts of the pork butt

into every sandwich. A rule of thumb for each pulled pork sandwich is 20% bark, 20%

smoked meat, and 60% of the core white meat.

This can be achieved by working from one side of the pork butt to the other. Pull off a

portion of the pork butt and gently pull apart the meat, gently mixing the three parts

together creating the perfect 20, 20, 60 mixtures.

There will be chunks of fat and/or cartilage that will not mix into the meat. In these

cases remove the fat and/or cartilage and discard.

Weigh the pulled and properly mixed pork to 7.2 oz.

Assembling the Sandwich

Place the bun in the appropriate container (a plate, or to-go container) on the bottom bun,

place the pulled pork and fluff to make the sandwich look bigger than it actually is. The

pulled pork sandwich is supposed to look like a mound of pork on top of a bun!

Don’t press the meat together creating a ball of pork; remember “organized chaos”

(this means the sandwich will seem like it was thrown on the bun, but after we

assemble the final product, it is consistent, and intended to look that way) on a bun.

When finished assembling the pulled pork onto the bottom bun, place the top bun at a 45°

on the sandwich, so that the bun is on the side of the sandwich and most of the pulled

pork is displayed for presentation.


Presentation

This is an example of a Pulled Pork sandwich dine-in.

This is an example of a Pulled Pork Sandwich take-out.


This is an example of a Pulled Pork sandwich with one side of Fresh-cut Fries dine-in.

This is an example of a Pulled Pork sandwich platter dine-in.


This is an example of a Pulled Pork sandwich platter take-out.



Presentation Photos

– Ribs –


1/3 Slab

Preparing the Ribs

To prepare ribs you must have either fresh ribs or ribs that have been reheated to 140°F.

Turn the grill on to high heat. Place the hot ribs on the grill, membrane side down. Grill

the membrane side for 1:30-2 minutes or until bubbles form and the membrane begins

breaking away from the ribs.

Then flip the ribs over. Sauce the membrane side with a light coating of OCBC Sweet

sauce. Grill the meat side for 1:30-2:00 or until bubbles form.

Flip the ribs over and sauce the meat side.

Grill the sauced, membrane side for approximately 1 min or until the sauce caramelizes

and is bubbling.

Flip the ribs and caramelize the sauced meat side for approximately 1 minute or until the

sauce is bubbling and is caramelized.

Cutting the Ribs

To begin cutting, place the sauced ribs membrane side up on the cutting board. Gently

glide the knife through the meat, in-between the bones.

Be careful not to push the knife through the meat because this will not make a nice,

clean cut. Instead, let the knife do the work for you.


This is a picture of a 1/3 Slab with bones 1-5.

This is a picture of a 1/3 Slab cut with bones 1-5 numbered.

1 2 3 4 5


Assembling the Ribs

Use the appropriate container (a plate, or to-go container). A 1/3 Slab receives bones 1-5.

First, place rib bones 1 and 2 down. On top of that place bones 3-5 all in the same

direction.

Presentation

This is an example of a 1/3 Slab dine-in.

This is an example of a 1/3 Slab take-out.


This is an example of a 3 meat outlaw with Sliced Turkey, Beef Brisket and Pulled Pork

dine-in.

This is an example of a 3 meat Outlaw with 4 ribs, sliced turkey and pulled pork take-out.


This is an example of a 3 meat outlaw with 4 ribs, Sliced Turkey and Pulled Pork take-

out.



Presentation Photos

– Sides Portioning –


Brunswick Stew

Dine-in

In a 5 oz. dine-in side cup, fill with Brunswick stew until it is slightly mounded.

Take-out

In a 5.5 oz. take-out cup, fill with Brunswick stew until full.

For take-out orders, gently press the lid into place.


Country Green Beans

Dine-in

In a 5 oz. dine-in side cup, fill with Green Beans until it is slightly mounded.

Take-out

In a 5.5 oz. take-out cup, fill with Green Beans until full.



Creamy Coleslaw

Dine-in

In a 5 oz. dine-in side cup, fill with Creamy Coleslaw until it is slightly mounded.

Take-out

In a 5.5 oz. take-out cup, fill with Creamy Coleslaw until full.



SECTION IV – SERVING THE

GUEST

Chapter 1 – Operational Flow


Description of the Restaurant Operation Management

Manager or supervisor on duty

• Run shift and direct employees, customer interaction, maintain all

policies and procedures, uphold mission statement and daily

directives

Front of house

Counter position (B1)

• Takes orders, answers phones, explains menu

• Order tickets print to A1 station and the B1 gives another ticket to

the B2 to make sides

Sides position (B2)

• Makes sides and makes salads

• Hands sides to the expediter station

Cook (A1)

• Makes platters, baskets and ToGo meals

• Hands meals to expediter

Cook (A2)

• Runs fryers and grill

• Hands product to A1 for meal preparation

Expediter

• Puts meals and sides together

• Assembles ToGo packages and gives them out

• Directs food runners to the dining room

Dinning (B3 B4) (food runners)

• Picks up and delivers meals

• Maintains dining room and busses tables


Back of house

Kitchen prep (KP)

• Produces sides and sides for bulk

• In charge of maintaining kitchen prep list

• Items from the KP get produced and used in the front of the house

according to the kitchen prep list, the volume of the store and the

direction of management

Dish prep (D1)

• Keeps up on dishes

• Loads and unloads smokers according to schedule


Engage and Include

• (Engage) the Guest in as many places as you can in the restaurant.

The front counter, the take out counter, the sauce station, at their table, at

the smoker room window, the sweet tea station, leaving the store (“See

you next time!”) Take any opportunity you can to engage them.

• (Include) the Guest in what you are doing.

“What is your favorite sauce?”

“Are you on your way home from work tonight?”

“Going in to work?”

“Do you like our World’s Greatest Beans?” etc.

• Don’t just take the order, turn your back on them and start talking to

another employee about your boy or girl friend, leaving the guest to

stand there waiting for their food listening to your conversation.

Start a conversation about rib burn offs, or the weather, or the fact that the

piedmont sauce is good on everything.

Please be aware of what you say

and who can hear you.


SECTION IV – SERVING THE

GUEST

Chapter 2 – Position Descriptions


Dining Staff


Counter Position (B1) Hospitality

The more you know about Old Carolina and the food the more

comfortable you will be talking to Guests and the more welcome they

will feel. Take every opportunity to do something special for the

guests. For example, recognizing regular Guests or first timers, getting

them a sample of something they have not tried before, etc. While

running the POS system, at times, you may be limited to the time you

can spend with each Guest, but you need to look for opportunities to

interact with them.

Engage and Include

Be sure to always Engage and Include the Guests. It’s a very

important concept and a large part of making our guests feel welcome.

(See Engage and Include section on p. 73)

POS System

Follow cash handling procedures (see Cash Handling Procedures on

p. ## )

Take the Guest order (see Guest Ordering Procedure on p. ##)

Suggestive selling (platters, desserts, large drinks, etc.)

Bulk pick up and organization

Phone

Answer telephone as directed (see Phone Procedures on p. ##)

Catering calls

Pick up, Drop off, Full service catering

Explaining the menu

Old Carolina is well known for our hospitality. When Guests walk

through the door we should recognize, and or, ask if they are first

timers? Walking to the front of the counter (if possible) and

explaining the menu and the way our restaurant works (fast casual,

how they order, we deliver the food and bus the tables, where and

what the sauces are, etc.) helps them feel comfortable and welcome.


Extended duties (to be performed as needed along with other duties)

Side’s position

Expediter position

Dining room runner

Opening and closing

Complete all check lists related to opening and closing the restaurant.


Sides (B2) Duties

Portion out sides for here or ToGo according to the order tickets.

Make salads and assist the A1 in topping sandwiches as needed. Keep

sauce cups stocked.

Restocking

Make coleslaw and stock the salad prep cooler as directed. Keep the

prep cook or the manager informed about the level of all of the sides.

Keep in mind that it takes different lead times to prepare sides so get

familiar with when they need a notice about sides levels.

Food quality (sides)

Pay attention to what the sides look like at different times. If you

know what a side looks like when it’s first made, than you can better

determine when you should call attention to that side when it looks

bad or old.

Engage and Include

Be sure to always Engage and Include the Guests. It’s a very

important concept and a large part of making our guests feel welcome.

(See Engage and Include section on p. 73)

Cleaning

Keep the salad prep cooler and the side’s station neat and clean.


Expediter position

Phone

Dinning room runner

Empowered

Enforce our commitment to food quality by calling attention to items

that “don’t look right” or if it “doesn’t look like something you would

want to eat.” We all get busy, but if we don’t take the time to

implement quality control, then we end up being an average restaurant

with average food and guests stop eating with us, which results in all

of us losing our jobs.


Cooks


Cook, front line (A1) Duties

Cut, pull and assemble food items on platters, baskets and togo

containers.

Product Quality

The A1 is responsible for following preparation guidelines and

keeping the high standards of Old Carolina. The food presentation that

you are responsible for is at heart of why Old Carolina exists. Treat

every item as if you were making it for your family or yourself and do

not think of this station as simply production, it takes determination

and passion to serve great food. All other positions in the restaurant

will be looking at and evaluating the items that you are creating, they

are empowered to bring to your attention things that “don’t look

right”. Welcome those comments and take those opportunities to fix

the items.

Communication

Maintain proper communication with other Cooks, front counter and

kitchen prep associates.

Call ahead orders

Manage call ahead orders and prepare them at the appropriate time.

Set-up

Follow set-up check list for A1 station in the morning and help with

bulk orders being prepared.

Safety

Follow proper safety procedures regarding cutting, grilling and frying

at all times.

Cleaning

Keep prep tables at A1 and A2 stations clean and sanitized as needed,

as well as floors, trash and all other related areas.



A2 position

Running food

Expediter position


Cook, front line (A2) Duties

A2 is in charge of the fryers, the grill and backing up the A1.

Product Quality

The A2 is responsible for following preparation guidelines and

keeping the high standards of Old Carolina. The food presentation that

you are responsible for is at heart of why Old Carolina exists. Treat

every item as if you were making it for your family or yourself and do

not think of this station as simply production. It takes determination

and passion to serve great food. All other positions in the restaurant

will be looking at and evaluating the items that you are creating, and

they are empowered to bring to your attention things that “don’t look

right”. Welcome those comments and take those opportunities to fix

the items.

Communication

Maintain proper communication with other Cooks, front counter and

kitchen prep associates.

Call ahead orders

Manage call ahead orders and prepare them at the appropriate time.

Safety

Follow proper safety procedures regarding cutting, grilling and frying

at all times.

Cleaning

Keep prep tables at A1 and A2 stations clean and sanitized as needed,

as well as floors and all other related areas. Keep trash cans emptied

as needed.


A1 position

Running food

Expediter position


SECTION VI – FORMS

Chapter 1- Checklists



Chapter 2 - Logs



Chapter 3 - Worksheets



Chapter 4 – Operation Forms


Accident Reporting PROCEDURES:

It is very important to report accidents immediately and accurately.

1. Evaluate situation.

2. Call for help as needed (911).

3. Do not move victim; make them as comfortable as possible.

4. Call your supervisor ASAP.

5. When you can talk with the victim, fill out the appropriate form for

customers or employees, with as much information as possible.

6. Get as many statements with as much information from witnesses

as possible.

7. Fill out the manager accident report statement.

8. Fill out the investigation summary.

9. Send all information to office as soon as possible and update as

needed.

Excerpt from Old Carolina Operations Manual

Food

Transcript of Excerpt from Old Carolina Operations Manual