Deliver Flavor The purpose of this grill guide is to: INSPIRE our teams to create foods that deliver flavor all the way to the plate. EDUCATE our teams on the tools and resources essential to the success of our core menus. DELIVER to our guests the nutrition they need without compromising the flavor they deserve. In the following pages, the goal is to both educate and inspire our teams to deliver more flavor and better nutrition to our customer’s plate. The information in this guide is intended to be a one-stop-shop to successfully implement a fresh, innovative, and flavorful grill program. The tools, resources and recipes are just a guide, and ultimately your customers will be the judge if you are able to deliver flavor all the way to the plate.
Station Highlights • A tiered approach to match your business needs. • Better-for-you alternatives for the grill. •S imple grill menu and ordering system allows our patrons to customize their meals. • On trend, innovative recipes. •F resh, house made toppings, sauces and menu additions.
1 | Grill Guide
The grill The Grill The grill is arguably the most popular station in the servery. However, with all of its fame and glory, comes its own set of challenges! As we start to better understand what our customers are looking for, we continue to hear many of the same remarks: speed of service, food must be fresh, portable, better for me options, and, "oh yea, it has to taste great, too!" Believe it or not, we can deliver on all of these requests at the grill. You will find specific solutions to many customersâ€™ needs in the following pages, so go ahead and fire up the grill! The grill station is extremely versatile but over time, the grill has become overpopulated with multiple menu items and has somewhat lost its identity. It is also one of the busiest stations, with the most opportunities for creativity and profit. While keeping some of the customer favorites and enhancing your menu with exciting sauces and toppings you are sure to deliver the variety your customer is looking for.
2 | Grill Guide
We always offer a vegetarian option.
We never use shredded iceberg lettuce.
We always marinate our chicken breasts.
We never hold fries more than 20 minutes.
We always season our burgers.
We never hold proteins in water or stock.
We always toast our buns.
We never menu corn dogs.
We always default to a whole grain bun.
We never use trans-fat oils.
STATION GUIDELINES •K eep health and wellness in the forefront: offer whole grain buns, vegetable toppings, side salad and fresh fruit salads as menu extensions • Feature local and seasonal produce when available • Unit chefs are empowered to add regional and customer favorites
•F or speed of service: the grill should be set up in three cooking zones: hot, medium and low. Proteins cooked to customer flow (no scuba burgers) using the “zone” cooking method: raw, flipped and fully cooked •T oast whole wheat buns using a griddle or bun toaster
• For cook to order applications, use misted oils; no liquid margarine • Encourage new recipe sampling
•S elect grill service styles that best match your customer’s needs (express/steakhouse/ build your own) •D isplay raw proteins (steakhouse) wherever possible with more profitable items up front
• Ensure you have all proper condiments to accompany the station
•F eature one better-for-you side (baked or roasted wedges, cut fruit or crudité)
• Use only fresh vegetables for this station
• Consider selling a signature steak sandwich for a premium price • No show plates. Let the food sell itself •Frequently skim excess particles out from the oil and clean oil regularly • Drain excess oil from fries before serving • Season fries immediately after frying •Keep vegetarian options, fish and other meats separate from each other on the grill •C lean as you go. Cleanliness is extremely important at this station
BE WELL : HEALTHY DINING STANDARDS • Two FIT entrées available daily •G rilled chicken breast, veggie burgers and turkey burgers prominently positioned • Fresh vegetable side available
•F resh cut fruit or vegetable salad available •M inimum of 2 vegetable sandwich toppings
• Sandwich thins available daily •M isted oil used for cook-to-order
•W hole grain breads are the standard 3 | Grill Guide
Implementation Service Styles SIGNATURE CORE MENU Our core grill menu is built with the following components in mind: consistency, speed of service and to deliver a flavorful “finished” product. The recipes for the grill are written to include sauces, spreads, and toppings to ensure we are delivering flavor one plate at a time. Of course, there is always room for you to customize, but do not underestimate our guests` palate by serving “naked” food. When executed correctly, the core menu will deliver a true retail experience. It’s all in the details; fresh cooked burgers, marinated chicken, toasted buns, crisp toppings, and flavorful spreads.
EXPRESS The Express Grill features bundled options and grab-and-go selections for a fast-paced environment. The Express Grill is great for small operations with minimal space and labor challenged markets. A grill chute is a great way to create value and attract customers that may not have time to wait for a customized, cooked-to-order grilled item. The chute is a great option and opportunity for any location and business type. You must ensure that the chute is always full, the packaging is appropriate and the food stays fresh. Begin stocking chute items no more than 10 minutes before the service rush. Mark items accordingly by labeling with stickers or line ID’s so that both the customer and the associates can easily identify them.
BUILD YOUR OWN Build your own is designed to provide a customized approach. We realize that one size does not fit all. Many of you will have both larger and smaller station setups to consider when running the grill station. Use the simple steps in this guide to customize a setup for your size, space, and staffing model keeping in mind clean, well-presented food that speaks for itself. Use the simple 1-2-3 step ordering process: choose your burger, choose your cheese, and choose your toppings. 4 | Grill Guide
STEAKHOUSE CONCEPT The steakhouse concept is a great way to market your protein ingredients and to attract customers with a fresh, grilled to-order approach. When using this concept at your grill, the proteins should have a clean, attractive, and fresh appearance. Use marinades, rubs, fresh herbs, and spices to create an appealing display and feature additional flavors. Appropriate signage/labels should be created and displayed for each item. The display case and vessels should appear clean and abundant. Place your higher tiered items (tuna, filet) in the front or on top and the lowest tiered items (chicken) toward the back or on the bottom shelf.
COMPASS RETAIL BRAND: GRILL NATION Grill Nation defines an authentic experience, from the familiar fragrance f burgers freshly cooked from the grill to garden fresh bouquet of garnishes. Grill Nation welcomes you to enjoy a custom-made food preparation that would rival the finest urban restaurant in comfort and short order. The message is clear and direct, fresh quality foods prepared and served to the customers` specifications. The menu is designed with consideration to simplicity and authenticity.
COMPASS PROGRAMS Compass offers a diverse portfolio of station concepts complete with manager's guides, marketing materials, and innovative recipes. Using these concepts is a great way to both excite and intrigue your customers to come to the grill and see what is next.
5 | Grill Guide
Grill Recipes The recipes below deliver innovative flavor profiles, keeping variety in mind by simply changing out the proteins. This allows us to keep the menu fresh while simplifying production. SANDWICH FLAVOR PROFILE
C H I C K EN
T U RK E Y
VE G E TAR I AN
Black & Bleu
6 | Grill Guide
Grill Recipes SANDWICH
G R I L L E D C H IC K E N SA N DWICH E S
Grilled Chicken Sandwich with Romesco Grilled Santa Fe Chicken Sandwich
Bombay Chicken Sandwich
Honey Dijon Chicken Sandwich
Parmesan Peppercorn Chicken Sandwich
V E GE TAR I AN SANDW IC H ES
Portabella Quinoa Burger
Jerked Portabella Burger with Mango Salsa
Grilled Vegetables w/ Fresh Mozzarella Sandwich
Spicy Black Bean Dragon Burger
Texas Toast Grilled Cheese and Tomato
BR E A DE D C H I C K E N SA N DW ICH E S
Buffalo Chicken Sandwich
Crispy Chicken w/Jack Cheese
Crispy Chicken w/Red Pepper and Mozzarella
Spicy Chicken Sandwich with Sriracha Mayo
Smokehouse Chicken Sandwich
F IS H SA N DWIC H E S
Grilled Catfish Po' Boy
Buffalo Shrimp Po' Boy
Blackened Fish Sandwich with Cajun Slaw
Fish Tacos with Tomatoes, Lime and Cilantro
F L AT B R E A D ME LTS
Chicken Caesar Flatbread
Cuban Flatbread Melt
Roasted Vegetables and Mozzarella Melt
Southwest Turkey Melt
Peppered Flank Steak Melt
7 | Grill Guide
Grill Recipes These recipes represent a unique opportunity to add layers of flavor and variety to the core grill menu. We realize that one size does not fit all. Many of you will have both larger and smaller station setups to consider when running the grill station. By using this chart, we hope that you will be inspired to deliver to your guests a memorable experience.
INGREDIENTS PR OT E I N S
VE G E TAB LE S
Beef Patty (1151.8)
Herb Grilled Salmon (22734)*
Turkey Burger Patty (37216.30)
Flat Iron Steak (40562.1)
Veggie Burger Patty (55502.2)*
Grilled Pork Chop (472)*
Herb Grilled Chicken Breast (31351)*
M e d i te r ra n e a n S p i ce d Tu n a (15293.4)*
HOT TOP P I N G S
SAU C E S
PRE PARE D TO PPING S
Caramelized Onions (45806)
Pesto Sauce (7854)
Blue Cheese Slaw (35093)
Sautéed Peppers (5663.2)*
Cranberry Mayonnaise (18485.1)
Pico De Gallo (29556)
Sautéed Mushrooms (38567)
Sun-Dried Tomato Aioli (45841)
Pickled Red Onions (24160)
Roasted Red Pepper (8119.2)
Creole Mustard Sauce (4619)
Corn Salsa (6750.1)*
Grilled Portobello Mushrooms (38165)*
Sriracha Mayo (66685)
Balsamic Onions (45811)
Chipotle BBQ Sauce (36278)
Tomatillo Salsa (13720)
Red Onion Jam (45821)
Southern Whiskey BBQ (36160.4)
Mango Pineapple Salsa (41692)
Roasted Eggplant (8117)
Tzatziki Sauce (24643)
Olive Tapenade (45813.1)
SIG N AT URE SE AS O N I NGS
B AT T E RS AND MARINADE S
S IG NAT U RE S IDE S
McCormick Mediterranean, Touch of Salt (40545)
Citrus Garlic Herb Marinade (63117)
Parmesan Potatoes Wedges (5496)*
McCormick Lemon Pepper, Salt Free (19078)
Cilantro Soy Marinade (60493)
Petite Garden Green Salad (19620)*
McCormick Asian, Touch of Salt (40544)
Garlic Herb Marinade (60689)
Baked French Fries (765.2)*
McCormick Garlic Herb, Salt Free (8858)
Beer Batter (4862.7)
Fresh Fruit Cup (5251)*
McCormick Mexican, Salt Free (19082)
Basic Meat Marinade (60690)
Roasted Vegetables (8289)*
McCormick Italian Blend, Salt Free (19081)
Tempura Batter (47545.1)
Quinoa, Corn & Black Bean Salad (26201) 8 | Grill Guide
The food What Does Success Look Like? • Whole wheat bun is lightly toasted and not dented on the top
• The proteins are cooked fresh and assembled to order
• Sauces are spread to cover the whole bun
• Toppings are fresh and crisp (not wilted)
•A lways follow the detailed recipe procedures
• Be careful not to dent the bun’s crown
• Season burger and only flip it once
• Always use whole wheat bun as the default
•M ost flavorful and juicy burgers are those that are cooked fresh to order and served right off the grill
• Use olive oil mister for toasting buns
• Ideally burgers are cooked and sandwiches assembled to order in front of the guest
• All toppings must be fresh and crisp
•N EVER hold hamburgers in liquid
THE TOPPINGS •A ssorted vegetable toppings and bold flavored sauces are featured daily
9 | Grill Guide
Sanitation Focal Point • High-risk area – many raw meats and ready to eat foods in a close area. • Very messy area - grease, oils, trash; important to clean as you go. • Focus on cross contamination - raw to cooked contamination avoidance. • Be aware of potential allergens - (shellfish, shrimp) contaminating fryer fat or other ingredients. •B est defense - Good hand washing, glove use, wash and sanitizer buckets, separate raw & cooked tongs, good storage techniques.
Food Safety for the Grill Cook all MEATS & POTENTIALLY HAZARDOUS FOODS to at least the minimum safe INTERNAL temperatures as follows:
Ground Beef: 158°F
Take and record temperatures of all Potentially Hazardous Foods before placing into service line and twice during service period, or every 2 hours during service, depending on hours of operation. Hold all hot foods in service line greater than 140°F. If standard cannot be maintained, pull the item and reheat to an internal temperature of 165°F in less than one hour, before placing back on service line. If reheating is not accomplished in less than one hour, discard item. Potentially Hazardous Foods that are cold must be kept at 40°F or below during service. Proper use of ice baths must be maintained. Hold all food for customer self-service behind the sneeze guard. Frequently change utensils during service period with clean replacement utensils.
10 | Grill Guide