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Employees must wash hands and put gloves on prior to working with any ready to eat foods.
Steaming the Tortilla
Place a 12" tortilla into the steamer, dark spotted side up, close the lid, and start the steamer.
Once the steaming process is complete, you will hear an audible beep.
Caution burn warning: Sides of steamer walls and insert pan will be extremely hot.
Foil & Tortilla flip
Place a piece of foil, red side down, on a serving tray on the front line. Place the steamed tortilla on the foil.
When removing the tortilla from the steamer, flip the tortilla over so the dark spotted side is now facing down/moist side is now facing up. This will help keep the tortilla from sticking to the foil.
Rice
Position the foil and tortilla to overlap the pans when adding ingredients. This helps keep the cutting board clean.
If adding rice to the burrito, use the proper portion of 1 heaping spoon.
When adding product to the burrito, build in a line towards the middle of the tortilla.
DO NOT tap the spoon on the tortilla to get the rice off the spoon, or it can cause a weak spot in the tortilla that may tear when rolling.
Beans
If adding beans to the burrito, use the proper portion of 1 heaping spoonful.
When adding beans to the burrito, DO NOT drain the juice unless the customer requests that you do so. Keeping the juice adds moisture and flavor the burrito.
Fajitas and Pan Seared
If adding Fajitas or Pan Seared Veggies to the burrito, use tongs to properly portion Fajitas or 1 heaping spoon 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 burrito 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 burrito, 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 burrito, 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 burrito.
Pico or Corn
If adding Pico and/or Corn to the burrito, 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 burrito, using a three finger pinch, add the proper portion 0f 6 rings of each.
If adding diced onion to the burrito, 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 burrito, use the proper portion of 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 burrito, use the proper portion of 1 level #20 disher (ice cream scoop).
Make sure to inform the customer that Guacamole is an additional charge prior to putting it on the burrito.
Place the Guacamole on the side of the tortilla closest to you. Evenly spread it across the tortilla. This will help with flavor profile and ease the rolling process.
Sauce
If adding a sauce to the burrito, 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 burrito, use the proper portion of 1 level spoodle, evenly spread across the top of the ingredients 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 burrito, use a bowl on the scale to properly portion out 1.5 oz'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 burrito.
Lettuce
If adding Lettuce to the burrito, use a three finger pinch to add the proper portion.
Roll - 1
When rolling the burrito, pull the bottom of the tortilla just over the food. While securing the tortilla with one hand gently pull the food into the tortilla toward you with the other hand to tighten the burrito.
Roll - 2
Fold the sides in, they can be touching but should not overlap.
Roll - 3
Stand the burrito up and gently continue to roll forward, remembering to keep the burrito tight.
Rolled burritos should be longer, rather than wider. Please do not roll them to look like a soft ball.
Roll - 4
Once the burrito is rolled, gently move it the center of the foil.
Offer to Toast
Offer to Toast the burrito.
To Toast, first you need to know if you will need to select the hot burrito, or cold burrito, cook cycle.
Toasting Options
Cold burrito:
3 or more cold toppings added to the burrito
Hot burrito:
2 or less cold products added to the burrito
Parchment Paper
With a gloved hand transfer the burrito from the foil to a piece of parchment paper.
Make sure the open side is face down when you transfer the burrito.
Do Not discard the foil. You will need it to wrap the burrito after toasting.
Place in the Toaster
Use the peel to place the burrito in the center of the oven.
Close the toaster door and select the proper cook setting.
Caution:
Remember to use the peel when placing and removing entrees from the toaster.
Doing this will help to eliminate any unnecessary burns.
Back to the Foil
After the cook cycle is complete carefully move the burrito back from the parchment paper to the foil.
Caution:
The burrito will be hot.
Wrap it in foil
Once back on the foil proceed to the standard foil roll procedure.
Foil Roll - 1
Pull the bottom of the foil just over the burrito.
Foil Roll - 2
Crease the foil along the sides of the burrito using your fingers and fold the sides in.
Foil Roll - 3
Finish rolling forward.
Foil Roll - 4
If rolled properly you should see the Hot Head Burritos logo centered on the top of the foil.
Serving
Carry out
Place the burrito into a burrito bag with 2 napkins.
Dine-in
Place the burrito on a serving tray with 2 napkins.
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