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Employees must wash hands and put gloves on prior to working with any ready to eat foods.
Start with a Bowl
Place a bowl on a serving tray at the beginning of the make line.
Rice
If adding rice to the bowl, use the proper portion of 2 heaping spoons.
The line in the bowl is a guideline to show how much rice should be in the bowl.
DO NOT press the rice down flat in the bowl.
Beans
If adding beans to the bowl, use the proper portion of 1 heaping spoonful.
When adding beans to the bowl, DO NOT drain the juice unless the customer requests that you do so. Keeping the juice adds moisture and flavor the bowl.
Fajitas and Pan Seared
If adding Fajitas or Pan Seared Veggies to the bowl, use tongs to properly portion Fajitas or 1 heaping spoonful for Pan Seared Veggies.
If the customer wants them both, they can choose to split the portions, or pay for a double portion.
Meat
If adding a meat to the bowl, use the proper portion of 1 heaping spoodle/spoon or a tong full.
Vegetarian option: can sub Guacamole for the meat.
DO NOT double dip. Confidence in your portions helps customers feel they have received proper amounts of food.
Spicy Sauce
If adding Spicy Sauce to the bowl, use the proper portion of 1 level ladle.
If the customer is getting double meat, ask them if they would like a single, or double, portion of the spicy sauce to help maintain the flavor profile for the spicy product.
Queso
If adding Queso to the bowl, use the proper portion of 1 level ladle (2 oz).
Make sure to inform the customer that Queso is an additional charge, prior to putting it on the bowl.
Pico or Corn
If adding Pico and/or Corn to the bowl, use the proper portion of 1 heaping spoodle.
2 salsas = two 2oz portions = 4oz total
4 salsas = four 1oz portions = 4oz total
Additional salsa may be charged for at a per portion cost.
Peppers and Onions
If adding Banana or Jalapeño peppers to the bowl, add the proper portion of 6 rings of each.
If adding diced onion to the bowl, use a three finger pinch to add the proper portion.
When serving Banana and Jalapeño peppers, do not serve any cores, stems or large seeds.
Roja, Verde, or Wild
If adding Roja, Verde, or Wild to the bowl, use the proper portion 1 level spoodle.
2 salsas = two 2oz portions = 4oz total
4 salsas = four 1oz portions = 4oz total
Additional salsa may be charged for at a per portion cost.
Guacamole
If adding Guacamole to the bowl, use the proper portion of 1 level #20 disher (ice cream scoop).
Make sure to inform the customer the Guacamole is an additional charge, prior to putting it on the bowl.
Place the Guacamole on the side of the Bowl. DO NOT spread the Guacamole.
Sauce
If adding a sauce to the bowl, use the proper portion of 1 oz placed over the food in a 'Z' pattern.
Best practice: Offer 3 sauce options.
Hot Head Sauce should be one of the offered options 99% of the time.
Sour Cream
If adding sour cream to the bowl, use the proper portion of 1 level spoodle, evenly spread across the top of the product in a single line.
If using a bottle, add 3 lines of sour cream in a 'Z' pattern over the ingredients.
Cheese
If adding a Cheese to the bowl, use a separate bowl on the scale to properly portion out 1.5oz's of the customer's cheese selection.
If the customer requests more cheese, make sure to inform the customer it will be an additional charge, prior to putting it on the bowl.
Offer to Toast
Offer to Toast the bowl prior to adding lettuce.
To Toast, first you need to know if you will need to select the hot bowl, or cold bowl, cook cycle.
Toasting Options
Cold bowl:
3 or more cold toppings added to the bowl
Hot bowl:
2 or less cold products added to the bowl
Caution:
Remember to use the peel when placing and removing entrees from the toaster.
Doing this will help to eliminate any unnecessary burns.
Lettuce
If adding Lettuce to the bowl, use a three finger pinch to add the proper portion.
Serving
Carry out
Place a lid on the bowl and put it into a Handle bag with 2 napkins, and a fork.
Dine-in
Place the bowl on a serving tray with 2 napkins, and a fork.
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