Grill_Program Guide-Issue Version

SIGNATURE GRILL PROGRAM

Crafted for Operational Excellence

PROGRAM OVERVIEW

The grill serves as the operational and culinary backbone of the café, driving both guest satisfaction and throughput.

This concept is designed to balance made-to-order, hot-off-the-grill selections with freshly prepared, readyto-serve hot chute items, allowing teams to meet peak demand without sacrificing quality. By offering customization alongside speed and consistency, the grill supports efficient service, strong participation, and a reliable experience for every service period.

WAKIN’ UP GRILL

Our signature breakfast grill offers made-to-order eggs, sandwiches, omelets, breakfast tortillas, pancakes and French toast, complemented by breakfast potatoes and meats to upsell each order.

A rotating daily grill special from a curated recipe set—including at least two vegetarian options weekly—adds variety and excitement beyond the static menu.

CITY GRILL

CulinArt’s City Grill blends classic grill favorites with modern, betterfor-you options, featuring grilled-to-order burgers, sandwiches, and marinated proteins alongside seasonal vegetables and traditional side options.

Offering rotating menu features and a daily grill special highlighting plant-based selections one to two times per week, keeps the program fresh and relevant.

BREAKFAST & LUNCH HOT CHUTE

WAKIN’ UP GRILL

This self-service hot chute supports fast, efficient service by offering portable hot breakfast sandwiches and sides during the morning meal period.

For lunch, the chute transitions to portable options such as burgers, chicken sandwiches, burritos and specialty hot sandwiches with accompanying sides.

BREAKFAST BAR

CITY GRILL

This self-service breakfast station is designed for speed and efficiency, offering scrambled eggs, egg whites, breakfast potatoes, rotating breakfast meats and pancakes or French toast; complemented by a daily breakfast special to add variety and drive participation.

WAKIN’ UP GRILL

ENTRÉE

• Made-to-order Eggs/Omelets

• Cage-free Eggs/Egg Whites

• Breakfast Sandwiches

• Minimum (1) Daily Special

Number of offerings:

Small Accounts: 6

Large Accounts: 7-10

CHEESE

• Cheddar

• Swiss

• American

• Pepper Jack

Number of offerings:

Small Accounts: 4

Large Accounts: 7

CONDIMENTS

• Sriracha

• Buffalo Sauce

• Tabasco

Optional:

• Breakfast Burrito

• Quesadillas

• Made-to-Order Pancakes, French Toast or Waffles

Optional:

• Provolone

• Feta

• Fresh Mozzarella

• Shredded Cheddar Jack Blend

Number of offerings:

Small Accounts: 4

Large Accounts: 8

Optional:

• Maple Syrup

• Honey

• Sour Cream

• Tomato Salsa

SIDES

• Bacon

• Pork Sausage

BREAD - Locally Sourced

• Kaiser OR Brioche

• English Muffin

• Assorted Wraps

• Sliced Whole Wheat/White Bread

• Gluten-free Roll/Bread

Optional:

• Rye

• Multigrain

• Sourdough

• Bagels

• Croissants

• Whole Wheat Buns

Number of offerings:

Small Accounts: 5

Large Accounts: 9

• Breakfast Potato/Hash Browns

TOPPINGS & INGREDIENTS

• Diced Tomatoes

• Diced Onions

• Diced Bell Peppers

• Blanched Broccoli Florets

• Sliced Mushrooms

• Baby Spinach

• Chopped Bacon

• Diced Ham

Optional:

• Sliced Jalapenos

Optional:

• Ham

• Turkey Sausage

• Turkey Bacon

• Avocado

Number of offerings:

Small Accounts: 3

Large Accounts: 4-8

• Sautéed Peppers & Onions

• Sliced Avocado

• Chopped Pork Sausage

Number of offerings:

Small Accounts: 7

Large Accounts:10-12

CONDIMENTS

• Sriracha

• Buffalo Sauce

• Tabasco

• BBQ Sauce

Number of offerings:

Small Accounts: 4

Large Accounts: 8

4

SLICED CHEESE

• Cheddar

• American

• Swiss

• Provolone

• Pepper Jack

Optional:

• Green Pepper Tabasco

• Cholula Hot Sauce

• Steak Sauce

• Malt Vinegar

• Tomato Salsa

• Sour Cream

• Balsamic Vinaigrette

• Ketchup

• Mayonnaise/Lite Mayonnaise

• Honey Mustard

• Chipotle Mayonnaise

• Yellow Mustard

• Spicy Mustard

• Relish

Optional:

• Shredded Cheddar-Jack Blend

• Fresh Mozzarella

• Blue Cheese

Number of offerings:

Small Accounts: 4

Large Accounts: 7

SIDES

• 3/8 Cut French Fries

• Onion Rings

Number of offerings:

Small Accounts: 3

Large Accounts: 7-9

Optional:

• Sweet Potato Fries

• Curly Fries

• Waffle Fries

• Seasoned Fries

• Mozzarella Sticks

• Tater Tots

BREAD

• Potato OR Brioche Buns

• Assorted Wraps

• Gluten-free Roll/Bread

Number of offerings:

Small Accounts: 4

Large Accounts: 9

TOPPINGS

• Sliced Tomato

• Leaf Lettuce

• Sautéed Peppers & Onions

• Sautéed Mushrooms

• Sliced Banana Peppers

• Pickle Chips

• Cooked Bacon

• Avocado

Optional:

• Whole Wheat Buns

• Kaiser Rolls

• Hoagie Rolls

• Specialty Rolls

• Country Whole Wheat

• Country White

• Country Multi-grain

• Rye Bread

• Lettuce Wrap

Optional:

• Roasted Red Peppers

• Sliced Jalapenos

• Cooked Turkey

• Bacon

• Fried Egg

• Musclun Greens

Number of offerings:

Small Accounts: 11

Large Accounts: 15

PROTEIN

• Fresh Hand-packed Beef Burgers

• Veggie Burger

• Chicken Breast

• Hand-breaded Chicken Cutlet

• Chicken Tenders

• Turkey Burgers

Number of offerings:

Small Accounts: 4

Large Accounts: 6

Optional:

• Quesadilla

• Beyond Burger

• Blended Burgers

• Marinated Tofu

• Sirloin Steak

• Beef Cheesesteak

• Chicken Cheesesteak

• Chicken Wings

• Beef Hot Dog

• Marinated Salmon

HOT CHUTE PROGRAM

A hot chute offers speed and convenience during peak service, helping teams meet demand while maintaining consistent flow at the grill. However, just as important as efficiency is preserving the appearance, quality and freshness of the food. Proper holding times, small-batch production and regular rotation ensure items remain visually appealing, flavorful and aligned with guest expectations. When managed correctly, the hot chute supports fast service without compromising the quality standards of the grill program.

FIVE CORE CATEGORIES

Organizing the grill menu into five distinct categories ensures built-in variety while keeping the program simple and efficient to execute.

This structure supports efficient hot chute service by making breakfast options easy to navigate while allowing operators to rotate items, manage variety and meet diverse dietary needs. The result is a consistent, well-balanced breakfast program that executes smoothly day to day.

• Egg & Cheese

• Bacon, Egg & Cheese

• Sausage, Egg & Cheese

• Minimum (1) per day/week

• CulinArt Webtrition based Recipes ONLY

• Tater Tots

• Sweet Potato Tots

• Hash Browns

• Veggie Breakfast Burrito

• Bacon, Egg & Cheese Burrito

• Egg & Cheese Biscuit

• Bacon, Egg & Cheese Biscuit

• Crispy Chicken, Egg & Cheese Biscuit

BREAKFAST HOT CHUTE

BURGERS & CHICKEN SANDWICHES

The lunch menu is structured to support efficient service, with clearly defined categories that allow operators to rotate offerings maintaining the same five-category framework as breakfast. This enables a smooth transition into lunch service, helping teams adjust menu selections efficiently while minimizing operational disruption.

BURGERS & CHICKEN SANDWICHES

• Burger

• Cheeseburger

• Veggie Burger

• Crispy Chicken

Sandwich

• Minimum (1) per day/week

• CulinArt Webtrition based Recipes only

- Specialty Burgers

- Hot Dogs

- Grilled Sandwiches

- Poutines

- Burritos

• Chicken Tenders

• Chicken Tenders with Fries

• Philly Cheesesteak

• Chicken Cheesesteak

• Mozzarella Sticks

• French Fries

• Sweet Potato Fries

• Onion Rings

• Tater Tots

LUNCH HOT CHUTE

LUNCH HOT CHUTE

QUALITY & COST CONTROL

Sourcing from approved vendors ensures the grill concept maintains both quality and profitability. Leveraging negotiated pricing and volume discounts protects margins, controls costs and guarantees consistent product quality and supply—supporting operational efficiency and long-term success.

SOURCING GUIDELINES

PROTEINS:

• Tyson Foods Chicken Tender Breaded

MIN#10049420928

• Pierce Chicken Tender Breaded Fully Cooked

MIN#26588

• Butterball Turkey Burger Savory WHT RTC (Turkey Burger) MIN#053517

• Beyond Meat Vegetarian Protein Burger Patty MIN#1B34

• Gardenburger Vegetarian Burger Patty Malibu Organic MIN#8405971122

CHEESE: GREAT LAKES

• Cheese Cheddar

• Sliced Cheese Cheddar

• Cheese Swiss

• Sliced Cheese Swiss

• Cheese Pepper jack

• Sliced Cheese Pepper jack

• Rancher’s Select - Ground Beef (Bulk for hand-packed burgers) MIN#999110

- Fresh Cryovac 5.3 oz. Black Angus Burger MIN#00023964999593

• Steak-Eze Chicken Philly Style MIN#10000044140

• Steak-Eze Beef Philly MIN#7804

• Butterball Turkey Sausage Link Raw (Turkey Sausage) MIN#0533796

• Butterball Turkey Bacon MIN#7008537

• Sliced Cheese American (white)

• Sliced Cheese American (yellow)

• Cheese Provolone

• Sliced Cheese Provolone

Click here to access the Food Production & Cooling log or just scan the QR code.

POTATOES & SIDES:

• McCain Battered Mozzarella Sticks MIN#41410167

• McCain Curly Fries MIN#MCL03622

• McCain Fries MIN#1000001223

• McCain Waffle Fries MIN#MCL03623

• McCain Sweet Potato Fries MIN#MCF03731

• Brew City Onion Ring Thick Cut Beer Battered 5/8 MIN#70010010

• Lamb Weston Potato Chip Skin On MIN#30H

MISCELLANEOUS:

• Udi‘s Bun Hamburger Classic Gluten Free 4” MIN#9899780644

• Gold Medal Pancake Mix Buttermilk MIN#10016000108322

• Always use cage free eggs.

• Feature locally sourced breads, rolls and baked goods

• For burgers always use fresh bulk ground beef, pre-portioned for service.

Culinary Development has sourced the highest quality ingredients to ensure the best results.

• If you do not have the required ingredients on your Managed Ordering Guides (MOG), please place a BuySmart case here or call 1.877.499.3663

THE POWER OF PREP

Strong grill service starts with solid preparation. Completing prep work ahead of service—washing, slicing, portioning and labeling ingredients—helps the station run smoothly during busy periods. Proper prep supports food safety, reduces waste and ensures products are ready to serve and presented at their best. When prep is organized and complete, the team can stay focused on cooking to order, maintaining speed of service and delivering a great guest experience. Simply put, good prep makes the grill easier to run and service more successful.

ITEM

Breads & Rolls

Condiments & Sauces

Self-Serve

Condiments

Cooking Fats

CULINARY STANDARDS

Minimum 4 each daily: hamburger buns (brioche, whole wheat, potato), multigrain bun, gluten-free bun/bread, Kaiser roll, 12” wraps

Minimum 4 each daily: ketchup, mayonnaise, yellow mustard, chipotle mayo, buffalo sauce

Sriracha, hot sauce, malt vinegar, BBQ sauce (as space allows)

Proteins - Cook to Order

Clarified butter (preferred), canola oil, cooking spray

HAMBURGER

SPECIALTY BURGERS

BLENDED BURGERS

CHICKEN BREAST

FRESH FISH

SIRLOIN STEAK

KEBABS

Cheese

Accompaniments

Fries & Fried Items

5 oz. patty (B&I + EDU); 80/20 fresh ground beef; never frozen; all-natural

4 oz. chicken burger; 4 oz. veggie/grain burger

Minimum daily: 1 veggie and 1 chicken or turkey

B&I: 5 oz. / EDU: 4 oz.

4 oz. fresh fin-fish only; never frozen

5 oz. Choice or Prime

1–2 options; approved CulinArt recipes

Offer 3 types: American (½ oz.), Provolone, Pepper Jack, Cheddar, Swiss (¾ oz. slices)

Tomatoes (vine-ripened or Roma), leaf lettuce, sliced or sautéed onions, bacon, pickles

FRENCH FRIES 3.5 oz. portion; offer fries plus one specialty fry daily

ONION RINGS 5 oz. portion

PROPER COOKING TEMPERATURES

TEMPERATURES CORRECTAS DE COCINAR

Poultry

Whole or ground duck, chicken, or turkey

Stuffing, stuffed meat, fish, poultry and pasta

Reheating previously cooked foods

Ground meats

Beef, pork and other meat

Injected meats

Including brined ham and flavor-injected roasts

Mechanically tenderized meat

Pork, beef, veal, lamb steak/chops

Pork, beef, veal, lamb roast

Seafood

Including fish, shellfish, and crustaceans

Shell eggs for immediate service

Commercially processed, ready-to-eat food

Held hot for service

165°F for 15 seconds

165°F for 15 seconds

165°F within 2 hours

160°F for 15 seconds

158°F for 15 seconds

158°F for 15 seconds

145°F for 15 seconds

145°F for four minutes

145°F for 15 seconds

145°F for 15 seconds

STATION GUIDELINES

BREADS & ROLLS

• Source breads locally whenever possible

• Excluding wraps, all breads should meet local sourcing standards

BURGERS

• Cook burgers to order whenever possible

• Batch cooking is acceptable only during peak service

• Finish burgers to order to maintain quality and doneness

SPECIALTY & BURGERS

• Turkey burgers may be all-white meat or 90/10 hand-formed

• Chicken burgers should follow a 60/40 white-todark meat blend

• Blended burgers may be a static offering or rotated through cycle menus

• Reference Webtrition #5816.33 for approved recipes

FRYER “DO’S”

CHICKEN

• Butterfly or pound chicken to promote even cooking

• Never par-cook chicken

• Use fresh, never frozen cutlets only

FISH, STEAK & KEBABS

• Cook fish and steak to order only

• Never pre-cook fish or steak

• Butterfly fish when possible to reduce cook time

• Serve fish over greens with dressing on the side

CHEESE

• Recommend one slice per order

• Follow price and portion guidelines to maintain consistency

FRIES & FRIED ITEMS

• Cook in small batches to maintain crispness

• Discard fries and onion rings after 15 minutes if held on a thermal shelf

• Never re-dip cooked fries or onion rings

• Use 100% high-oleic canola frying oil

FRYER “DON’T”

Shake off ice crystals before frying frozen food. Salt or season food directly over fryer.

Adjust oil temps per product for best results. Keep fryer oil at cooking temperature all day unless necessary.

Replenish oil throughout the day to maintain capacity. Forget to filter oil as needed throughout the day.

Let oil rest to maintain proper cooking temperature. Outpace fryer recovery time - avoid soggy fries!

Click here to access the Deep Fryers & Safety Quick Hitter guide or just scan the QR code.

GRILL STATION SETUP MATTERS

A successful grill service starts before the first order is placed. Properly setting up the grill station prior to opening ensures a smooth flow, consistent execution, and faster speed of service during peak periods. When ingredients are positioned correctly, fully stocked, and ready for use, teams can focus on cooking to order, maintaining quality, and keeping lines moving—rather than stopping to reset or restock mid-service. A well-organized station sets the tone for an efficient, confident service from open to close.

Wakin’ Up Grill | Make Station Breakfast

City Grill | Make Station Lunch

Hot Breakfast Bar

EXAMPLE GRILL STATION SETUP

The images shown on this page are examples of a properly organized grill station and are intended to serve as a visual reference. While layouts, equipment and product mix may vary by location, the principles demonstrated here should guide how every grill station is set up for success.

A well-organized grill station starts with intentional placement and clear separation of products while highlighting the importance of station readiness.

Use these images as a benchmark when evaluating your own grill station.

Logical Flow: Proteins, toppings and accompaniments are arranged in an order that follows the flow of service—from order placement, to cooking, to build and finish.

Clear Separation: Raw proteins are grouped together and stored in clean, labeled pans.

Ready-to-Use Toppings: Cheese, lettuce, tomato, onion and pickles are prepped uniformly and positioned within easy reach to support speed and consistency during peak periods

Clean & Full Pans: Pans are full but not overfilled, with product neatly arranged for easy identification and access.

Frequent Resets: The station is reset frequently to maintain a clean, professional appearance.

CHECK YOUR SETUP:

Is the station intuitive for both experienced and new team members?

Are ingredients easy to identify, access and replenish?

Does the setup support speed without sacrificing quality or safety?

STATION READINESS

Front view

Rear view

BREAKFAST HOT CHUTE

Why Hot Chute Presentation Drives Guest Confidence and Sales

• Keeping the hot chute clean, organized and fully stocked with fresh items plays a direct role in driving sales.

• A well-maintained chute creates strong visual appeal, signaling quality, care and food safety to guests at the point of decision.

Grill | Hot Chute - BREAKFAST

Egg & Cheese

Bacon, Egg & Cheese

Sausage, Egg & Cheese

Tater

LUNCH HOT CHUTE

• Fresh, properly rotated items build trust and increase repeat selections.

• When food looks hot, abundant and appetizing, guests are more likely to buy—and buy more.

BURGERS & CHICKEN SANDWICHES

Grill | Hot Chute - LUNCH

SPECIALS

CHICKEN TENDERS

CHEESESTEAK SANDWICHES SIDES

Hamburger Cheeseburger

Crispy Chicken Sandwich

French Fries

Chicken Tenders

Chicken

Tenders & French Fries

Mozzarella Sticks

Cheesesteak

Chicken Cheesesteak

Sweet Potato Fries

Onion Rings

IMPORTANCE OF PROPER SMALLWARES

Using the correct small-wares at the grill station is critical to consistent execution and operational control. Standardized pans, utensils and holding equipment ensure proper product separation, support safe holding temperatures and maintain an efficient flow of service. When small-wares are sized and used correctly, teams can execute more quickly, reduce cross-contact risk, maintain food safety standards and keep the station clean, organized and inspection-ready throughout service

GENERAL SMALL-WARES PRODUCT GUIDE

Third-size 2” Deep Steam Pan # 10049379

Sixth-size 4” Deep Steam Pan # 10049183

Fit Perfect Adapter Bar Alum # 10292889

2.5 QT Eden Salad Bowl # 10168667

HEAT RESISTANT TURNER #10048452

TEMPLATE F/ SQUEEZE BOTTLES FITS THIRD SIZE PAN # 10200115

Click here to access the complete product guide or just scan the QR code.

ALUMINUM/RESIN 4”D #10055924

#10048039

CAST ALUMINUM WHITE 10.4 X 12.7 X 2.5D #10048028

16 OZ SQUEEZE BOTTLE #10312565

12”X12” ENAMELED CAST IRON #10203069

FOOD FIRST TECHNIQUE

MANAGER STANDARDS FOR QUALITY, CONSISTENCY & EXECUTION

Food-first execution at the grill station ensures consistent quality, strong presentation and confident service. Every decision—from product selection to portioning and cooking technique—should prioritize flavor, freshness and proper execution while supporting speed and food safety.

PROTEIN & MENU STANDARDS

• Offer at least one plant-based protein daily.

• Provide a breakfast meat alternative.

• Feature one daily special for breakfast and lunch.

• Utilize the grill station to highlight premium items and monthly promotions

COOKING TECHNIQUE & STATION FLOW

• Set up grill or griddle with distinct temperature zones (325 - 400 degrees) to support speed and proper doneness.

• Designate a separate cooking area for plant-based proteins and fish/ shellfish using:

- Cast iron skillet, sizzling platter or disposable foil

- Dedicated utensils to prevent cross-contact

• Never hold burgers or chicken in jus or hot water baths.

PORTIONING & RECIPE EXECUTION

• An ounce portion scale is mandatory at the grill station.

• Always execute CulinArt-approved Webtrition recipes for all menu items and condiments.

• Season all proteins and fries consistently.

BUILD, FINISH & PRESENTATION

• Serve all burgers and sandwiches on a freshly toasted bun.

• Maintain two serrated knives at the station:

- One for buns

- One for cutting sandwiches

Both sanitized after each use.

• NO SHOW PLATES - every item must be built and presented with intention.

EFFICIENCY, VALUE & COMPLIANCE

• Offer combo meals with fries, side salads, chips and core beverages.

• Use cage-free eggs for cook-to-order; liquid for scrambled and omelets

• Apply consumer advisory to applicable items on menus and menu boards.

Click here to access the Station Temperature log or just scan the QR code.

Enhance the guest experience and boost grill sales by offering easy grab-and-go snacks and beverages. Merchandise cookies, chips and bottled drinks near the grill station or along the queue to encourage add-on purchases and combo upgrades.

COMBO & PAIRING IDEAS:

• Packaged Snacks: chips, pretzels, cookies

• Bottled Beverages: premium water, soft drinks, iced tea

Use the Core Snack Guide and Beverage Planograms to ensure the right mix and pricing. Reference the Market Snacks Planogram Guide for merchandising placement, and visit the Snack & Beverage Bundles page for ideas and printable signage to promote specials.

These are examples of adjacent bundling items. FOR A FULL LISTING VISIT THE CORE GUIDES LINKED ABOVE.

CULINARY PILLAR