Culinary Playbook

C U L I N A RY P L AY B O O K

TABLE OF CONTENTS THE FOUNDATION Food Philosophy..........................................................................................2 Culinary Team...............................................................................................4 Core Culinary Standards..........................................................................6 MENUS The Cycle of Success............................................................................... 10 Seasonality.................................................................................................... 14 Menu Writing Guidelines...................................................................... 16 Menu Writing Adjectives...................................................................... 20 Menu Templates....................................................................................... 22 Core Menu................................................................................................... 26 Veg Revolution.......................................................................................... 28

Sustainability.............................................................................................. 30 Waste Not ...................................................................................................32 Menu Management................................................................................. 34 FOOD PRODUCTION STANDARDS General Production Standards........................................................... 38 Daily Production Sheets........................................................................ 44 Daily Production Meetings..................................................................48 Standardized Recipes............................................................................. 52 Menu Substitutions................................................................................. 56 Unused Portions....................................................................................... 58 Meal Service Support............................................................................. 62

THE FOUNDATION

T H E F O U N DAT I O N

Food Philosophy

“We have a passion for creating memorable experiences through quality ingredients, culinary traditions and sustainable practices.”

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T H E F O U N DAT I O N

Culinary Team

Our Corporate Executive Chefs elevate resident and retail cafe experiences by providing hands-on culinary training in new recipe development, menus and programs.

This core team also serves as a resource in meeting standards for purchasing, production, retail, sanitation, food quality, automated production systems and culinary training.

Click here to review the Corporate Executive Chef (CEC) contact list.

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T H E F O U N DAT I O N

Core Culinary Standards

• We only use fresh fruit.

• We make our sauces and soups from scratch.

• We use fresh seasonal vegetables, when available.

• We only use rBGH-free milk and yogurt products.

• We only serve chicken and turkey raised without the use of human antibiotics.

• We use sustainable seafood, per the Monterey Bay Aquarium Seafood watch list.

• We only use pasteurized, cage-free shell eggs.

• We use fresh potatoes and real butter in our mashed potatoes.

• We serve pizza crust baked in-house.

• We use only FAD-free canned tuna.

• We roast and slice all meats in-house.

• We only cook with healthy alternatives for oils.

• We limit the use of artificial colorings and flavorings.

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MENUS

MENUS

The Cycle of Success

Whether serving residents or guests in our cafes, it is vital to continually evaluate your menus using the cycle of success: Resident/Guest Focused: Are you anticipating your resident/guest wants or needs? What are your demographics? What is important to them?

A wise man once said, “If you want to know what your resident thinks, just ask them.”

Customize Menu & Services: Only after you have sought to truly understand your customer and what’s important to them can you start to customize your menu and services.

Keep in mind demographics, regional preferences, acuity level, budget, staffing, equipment, etc. Remember, engage your entire team in the process. Many of the best ideas come from those who are closest to your residents & guests.

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Compile & Analyze Data: Validating your work is crucial/ extremely valuable after your menu is customized. Gain beneficial feedback by evaluating data from resident satisfaction scores, verbatims and retail surveys.

Continually Change: Upon understanding our residents/guests, customizing your menu, and compiling and analyzing the data, you need to take action. Armed with the knowledge and tools to anticipate needs, you are starting the process of satisfying residents and guests for years to come.

To serve the best culinary experience possible at your business, use the following seasonality guide and menu tools to create customized menu experiences all year long:

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MENUS

Seasonality

Seasonality makes all the difference in restaurant menus.

There is nothing like that first taste of roasted butternut squash on a fall menu or the burst of flavor that comes from summer’s first bite of watermelon. Regionality will dictate what seasonality means in your business, but the below chart provides helpful guidelines to assist in your planning.

SPECIALITY JUICES/ SMOOTHIES FOR BREAKFAST

AQUA FRESCA

HANDFRUIT

PASTRY

MUFFIN OR TEA BREAD

JANUARY

Tangerine Juice

Citrus

Bananas, Navel Oranges, Clementin, Grapefruits, Asian Pears

Citrus

Orange Almond

FEBRUARY

Grapefruit Juice

Pineapple

Bananas, Oranges, Tangerine, Mandarin Orange, Bartlett Pears

Citrus

Chocolate

MARCH

Fresh Pressed Carrot Juice

Citrus

Tangerine, Blood Oranges, Clementine, Kumquats, Cranberries

Golden Pineapple Apricot

Pistachio

APRIL

Raspberry Smoothie

Cantaloupe

Red Pears, Blood Oranges, Bananas, Golden Pineapples, Red Grapes

Golden Pineapple Apricot

Coffee Cake

MAY

Orange Strawberry Juice

Honeydew

Asian Pears, Apricots, Bell Tangerine, Navel Oranges

Strawberry Lemon

Lemon Raspberry

JUNE

Strawberry Smoothie

Strawberry

Peaches, Plums, Mango, Cherries

Strawberry Lemon

Strawberry

JULY

Blueberry Smoothie

Blueberry

Peaches, Plums, Nectarines, Pluots, Organic Cherries

Peach, Plum, Blueberry

Ginger Plum

AUGUST

Peach Smoothie

Watermelon

White Peaches, Casaba Melons, White Nectarines, Plums, Watermelons

Peach, Plum, Blueberry

Peach

SEPTEMBER

Orange Golden Pineapple Juice

Cucumber

Gala, McIntosh, Empire, Jona, Gold Apples, Bosc Pears

Local Apples Local Pears

Apple Cinnamon

OCTOBER

Spiced Apple Cider

Mango

McIntosh, Granny Smith, Cortland Apples, Asian Pears

Local Apples Local Pears

Pumpkin Spice

NOVEMBER

Pomegranate Cider

Pear

Bosc, Seckel Pears, Clementine, Cranberries, Lady Apples, Pomegranate

Local Apples Local Pears

Banana Nut

DECEMBER

Cranberry Cider

Ginger Lemon

Red Bartlett, Anjou Pears, Tangerines, Navel Oranges,Clementine, Cranberries

Florida Citrus

Cranberry Orange

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MENUS

Menu Writing Guidelines

1. I dentify Cuts of Meat E.g. French Cut Chicken Breast, Tenderloin of Veal, Center Cut Pork Chop.

2. M ethod of Preparation Specify method of preparation, e.g. Pan Seared Potato Crusted Salmon, Braised Lamb Shanks, Poached Filet of Sole, Sautéed Scallopine of Veal, Pan Smoked Loin of Tuna, etc.

3. Origin and Region of Foods Note origin items whenever possible, e.g. Thai lacquered Tenderloin of Pork, Atlantic Cod Cakes, Vermont Cob Smoked Chicken, Caribbean Blue Prawns, Native Sweet Corn, Jersey Tomatoes, Calamata Olives, Parma Prosciutto, etc.

4. Seasonality Menu offerings should reflect seasonal food items, e.g. asparagus and grilled foods in the spring and summer, blueberries in the summer, cranberries in the fall, and stews in the winter.

5. Wording of Menus Use commonly understood phrasing when listing items on your menus, e.g. ‘Braised Veal Shank with Lemon and Fresh Sage’ instead of ‘Osso Bucco,’ ‘Pan Seared Sirloin of Beef with Three Peppercorn and Cognac Sauce’ instead of ‘Steak Au Poivre,’ etc.

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6. Sauces Offer relishes, chutneys, and reductions in place of traditional cream and butter-based sauces. e.g. Grilled Atlantic Swordfish with Tri-Colored Pepper Relish, Pan Seared Salmon with Tomato Basic Coulis (Sauce), and French Cut Chicken Breast with Fig and Red Onion Jam. 7. Offer Variety Entrees: Alternate between poultry, seafood, red meat, vegetarian, pastas, etc.

Starches: Alternate between rice, legumes, grains, pastas, potatoes.

Vegetables: When offering two vegetables per day, offer one green and one nongreen. One of the vegetables should be steamed and unbuttered.

8. Authenticity All menu offerings should be made true to their name, e.g. when serving risotto, Arborio rice should be used; Maryland crab cakes should be made with Maryland crab, etc.

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MENUS

Menu Writing Adjectives

Do’s and Don’ts: DO’S

DON’TS

ENTREE OFFERINGS: Pan Seared Skillet Seared

In place of Sautéed when approriate.

Provide method of preparation whenever possible.

Roasted

Baked

Grilled

In place of Broiled accordingly

Demi Glaze - Pan Gravy Sauce

In place of Gravy

Highlight Places of Origin e.g. Cape Cod Scallops, New Jersey Corn on the Cob, Vermont Maple Syrup, Wisconsin Cheddar.

Avoid using California without itemizing the ingredients reflective of the dish from the Golden State.

Crusted, Cornmeal Crusted, Sourdough, Breaded, Herb Crusted, Peppercorn crusted, Pesto Crumbs, Potato Crusted

Breaded

Avoid Kitschy Adjectives

Tangy, hearty, succulent, zesty, etc.

Vegetables: Menu Method of preperation e.g. Steamed, Au Gratin, Roasted, etc. ALWAYS describe how the vegetable is being prepared. Exceptions include Ratatouille, Caponata, etc.

Never use menu descriptions, tender, garden fresh, and fresh; our vegetables are always fresh.

Marinated, Spice Rubbed

Scented, Infused

Identify Squash by name e.g. Acorn, Zucchini, Yellow etc.

Seasonal, Winter, Green Squash Medley, etc.

Identify Plum Tomatoes, Vine Ripened Tomatoes, Beefsteak. Use and identify these tomatoes on your menu.

Basmati, Texmati, Jasmine, Steamed

White Rice, Fluffy

Medley

Mixed

Boiled New Potatoes, Russet, Red Bliss, Yellow Creamer, Fingerling etc.

Boiled Potatoes

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MENUS

Menu Templates

Why it’s important!: Gone are the days of generic dining rooms in senior living.

Instead, trend reports indicate that restaurant-style dining, with branded venues, right down to the menus, are what today and future residents will prefer. By using the recommended menu templates, along with menu books and paper guides, you can elevate your guests’ experiences the moment you show them your culinary offerings.

CHROMA

restaurant

Assorted artisan cheeses, fig jam, fresh breads 10

SEA SCALLOPS

Avocado, frisee, and key lime vinaigrette 11

PROSCIUTTO

Balsamic poached pear, walnut, arugula, and chèvre 9

YELLOWTAIL SASHIMI

Miso, cucumber, pickled radish, and tamari 11

DUCK CONFIT SPRING ROLLS Plum ginger sauce 11

salads

Starters

COHO SALMON

Honey Glazed Onion Rings

Oven-roasted wild salmon with chervil kumquat pesto 25

DUCK

Oven-roasted organic duck boneless breast topped with Champagne vinaigrette, pancetta and pickled red onions 26

OREGON TROUT

Sautéed fresh boneless trout with tarragon butter sauce, parsley and caramelized shallots 21

VEAL SCALLOPPINI

LOBSTER MACARONI & CHEESE

Gruyere, Irish Cheddar, and Cotija cheese, bay shrimp and chunks of Maine lobster baked with heavy cream and penne pasta 26

Served with artisan bread

starters

BIBB

Assorted artisan cheeses, fig jam, fresh breads 10

Bibb lettuce, radish, apple, and gorgonzola dressing 9

YELLOWTAIL SASHIMI

entr�s

Served with Greens salad, steamed vegetables, or fruit medley

BEEF TENDERLOIN

Fried Calamari

STARTERS

Shrimp Cilantro Wrap

shrimp, avocado, mixed greens, salsa, cilantro & may on a sun-dried tomato tortilla 8.50

CLAMS Baked clams with garlic butter and bread crumbs 9

served with house salad, french fries, or potato chips

GOAT CHEESE TARTS Flaky phyllo dough filled with caramelized goat cheese 6

Grass-Fed Beef Burger

ASPARAGUS Tender grilled asparagus with hollandaise sauce 7

with sharp cheddar, heirloom tomatoes & caramelized onions 9.25

ESCARGOTS Snails served in the shell with butter, tomato and garlic 9

Mushroom Swiss Burger

with sautéed mushrooms & melted swiss on a home-baked roll 10.00

Antipasto Platter

Hickory Burger

fresh mozzarella, heirloom tomatoes, fresh basil, egg, prosciutto, balsamic vinaigrette 9.25

BRIE FONDUE Wedge of baked brie with toasted baguette and berries 7

Burgers

with house-made marinara and salad greens 8.75

Salads

ENTREES

topped with cheddar, hickory-smoked bacon and smoky barbecue sauce 10.00

Served with green salad or french fries POULET Grilled chicken breast with honey mustard glaze 17

Black Bean Veggie Burger

house-made veggie burger with heirloom tomatoes, avocado & sprouts on a home-baked roll with aioli 9.50

CHAMPIGNON PARMENTIER Braised Portobello mushrooms topped with mashed potatoes and gruyère 16

House Salad

Balsamic poached pear, walnut, arugula, and chèvre 9

Caesar Salad

romaine, fresh parmesan, seasoned croutons & black pepper with house-made garlic anchovy dressing 8.50

Miso, cucumber, pickled radish, and tamari 11

DUCK CONFIT SPRING ROLLS Plum ginger sauce 11

MUSSELS

Tomato, garlic, and white wine broth 9

salads

Served with artisan bread

BIBB

Bibb lettuce, radish, apple, and gorgonzola dressing 9

CAESAR

DELMONICO

Mesclun greens, shaved carrot, apple, nut medley, and sherry vinaigrette 8

RED ICEBERG

Sweet corn, blackberries, goat cheese, fresh basil 12

Honey Glazed Onion Rings

sweet vidalia onions, deep fried in beer batter, glazed with thyme honey 6.50

Smoked Chicken Quesadilla

with caramelized onions, roasted poblano guacamole, jicama salsa & chipotle 8.50 with mango salsa, jalapeno-lime crème fraîche, guacamole & shredded cabbage 8.50

Ancho Chile Shrimp Tacos

with sweet corn, blackberries, goat cheese & fresh basil 9.25

Fried Calamari

Sandwiches

Antipasto Platter

served with house salad, french fries, or potato chips with tangy barbecue sauce on an onion knot 9.50

HOUSE

Starters

Red Iceberg Salad

Pulled Pork

romaine, fresh parmesan, garlic croutons, anchovy 8

PORC À LA DIJONNAISE Pork tenderloin medallions sautéed with an orange comparé sauce 18

Blue Chicken Salad

mesclun greens, apple, grilled chicken, gorgonzola cheese, balsamic vinaigrette 9.25

Roasted with a spicy chili infusion, served medium rare and topped with chimichurri salsa 26 Hand-cut 20 oz bone-in top loin steak topped with a pink peppercorn, cognac and leek reduction 25

with mango salsa, jalapeno-lime crème fraîche, guacamole & shredded cabbage 8.50

with greens, olives, green & red peppers, onions, cucumbers & tomato in orange miso vinaigrette 6.75

PROSCIUTTO

Sweet corn, blackberries, goat cheese, fresh basil 12

Ancho Chile Shrimp Tacos

served with a garlic breadstick

HOUSE

RED ICEBERG

Smoked Chicken Quesadilla

with caramelized onions, roasted poblano guacamole, jicama salsa & chipotle 8.50

SEA SCALLOPS

romaine, fresh parmesan, garlic croutons, anchovy 8 Mesclun greens, shaved carrot, apple, nut medley, and sherry vinaigrette 8

sweet vidalia onions, deep fried in beer batter, glazed with thyme honey 6.50

CHEESE PLATE

Avocado, frisee, and key lime vinaigrette 11

CAESAR

www.carrotsbistroNY.com

NEW ORLEANS BOUILLABAISSE

Petite prawns, Andouille sausage, mirepoix and Cajun cream sauce served over red rice 19

Thinly pounded grilled veal chop stuffed with yellow peppers, San Marzano tomatoes and ricotta salata 27

MUSSELS

Tomato, garlic, and white wine broth 9

LUNCH + DINNER

• eat fresh, eat local •

Aged 8 oz prime rib slow roasted in rock salt and served with au jus and freshly grated horseradish 32

CHEESE PLATE

CAFÉ FRANCOIS

carrots bistro

PRIME RIB

starters

Turkey Club

roasted turkey breast, bacon, lettuce, avocado & tomato on baguette with aioli 8.00

Reuben

with house-made marinara and salad greens 8.75

TROUT Sautéed fresh boneless trout with raspberry vinegar butter sauce, tarragon, parsley and shallot 21 LAMB BROCHETTES With sweet peppers, zucchini and onions with a Greek citrus sauce of fresh rosemary, orange, lime and grapefruit juice 19 SUPRÈME DE VOLAILLE Boneless chicken breast sautéed in sherry vinegar butter sauce with prosciutto and chanterelles 19 STEAK FRITES Boneless aged rib eye steak with freshly grated horseradish, sautéed Portobello mushrooms and sauce Bordelaise 25

STARTERS

fresh mozzarella, heirloom tomatoes, fresh basil, egg, prosciutto, balsamic vinaigrette 9.25

BRIE FONDUE Wedge of baked brie with toasted baguette and berries 7

Salads

CLAMS Baked clams with garlic butter and bread crumbs 9

served with a garlic breadstick

House Salad

GOAT CHEESE TARTS Flaky phyllo dough filled with caramelized goat cheese 6

with greens, olives, green & red peppers, onions, cucumbers & tomato in orange miso vinaigrette 6.75

ASPARAGUS Tender grilled asparagus with hollandaise sauce 7

corned beef, melted swiss, sauerkraut & thousand island on marbled rye 7.95

ESCARGOTS Snails served in the shell with butter, tomato and garlic 9

Consumer Advisory: Consumption of raw or undercooked meat, poultry, eggs, or seafood may increase the risk of illness.

18% gratuity included for parties of 6 or more. $2 charge for split plates.

18% gratuity included for parties of 6 or more. $2 charge for split plates.

DINNER

STARTERS F RI ED D EV I L ED EG G 5

Gold en f r ied a nd d r izzled w it h t a r r a g on oil

C A P RE SE F L A T B RE A D 6

Cr isp y f la t b r ea d b r ushed w it h b a sil oil, g a r d en f r esh t oma t oes a nd f r esh mozza r ella

F RE N C H O N I O N ST U F F E D M U SH RO O M 6

Bur g und y b r a ised mushr ooms st uf f ed w it h c a r a melized V id a lia onions a nd t op p ed w it h melt ed Gr uy er e c heese

F I L E T M I G N O N 13

5 ounc e c ent er c ut st ea k , r osema r y r ub b ed , g r illed a nd t op p ed w it h a r oa st ed g a r lic b ut t er

SMOKED CHICKEN POTSTICKER

CHOP STEAK

Ha n d m a d e s m o ke d c h ic ke n d u m p lin g p a n s e a r e d w it h a s h it a ke t o m a t o r e lis h

Ha n d cu t chop ste a k top p e d w ith a ca r a m e lize d onion g r a vy

FL ATBREAD

R I B E Y E 16

10 ounc e ha nd c ut st ea k , r osema r y r ub b ed , g r illed a nd t op p ed w it h a r oa st ed g a r lic b ut t er

Cr is p y f la t b r e a d b r u s h e d w it h b a s il o il, g a r d e n f r e s h t o m a t o e s a n d f r e s h m o z z a r e lla

PETI TE TEN D ER 9

4 ounc e c ent er c ut , r osema r y r ub b ed , g r illed a nd slic ed , t op p ed w it h c a r a melized V id a lia onion a nd mushr ooms

DEVILED EGGS Cla s s ic d e v ile d e g g s w it h b a c o n a n d p ic kle d r e d o n io n g a r n is h

SOUP & SALAD L EM O N CH I CK EN A N D RI CE 3

Ric h c hic k en b r ot h simmer ed w it h sea sona l v eg et a b les, p ulled c hic k en a nd b r ow n r ic e

C L A SSI C F RE N C H O N I O N 3

Ca r a melized V id a lia onions simmer ed in a r ic h b eef b r ot h w it h house- ma d e c r out on a nd melt ed Gr uy er e c heese

B RI E & B ERRI E 6

P a n- sea r ed b r ie, b a b y g r eens, mix ed b er r y c omp ot e, a nd loc a l honey

G RI L L E D C A E SA R 5

RO T I SSE RI E C H I C K E N 7

Ma r ina t ed in our house b r ine, slow r oa st ed a nd r ub b ed w it h a lemon- t hy me b ut t er

ST U F F E D C H I C K E N 7

5 ounc e c hic k en b r ea st st uf f ed w it h g oa t c heese, onions a nd mushr ooms

SPINACH AND PEACH SALAD Ba b y s p in a c h , v a n illa r o a s t e d p e a c h e s , c a n d ie d p e c a n s , s p ic e d p a s t r y c r o u t o n , g o a t c h e e s s n o w, in a n a p p le m u s t a r d v in a ig r e t t e

GRILLED CAESAR

PO RK PI CCA TA 8

Ro m a in e h e a r t d r iz z le d w it h o liv e o il, lig h t ly g r ille d , d r iz z le d w it h Ca e s a r d r e s s in g , h o u s e - m a d e c r o u t o n a n d Pa r m e s a n c r is p

C E D A R R O A S T E D S A L M O N 11

Ba b y g r e e n s , t e a r d r o p t o m a t o e s , En g lis h c u c u m b e r s , c a r r o t r ib b o n s , r e d o n io n a n d h o u s e - m a d e c r o u t o n s

Roma ine hea r t d r izzled w it h oliv e oil, lig ht ly g r illed , d r izzled w it h Ca esa r d r essing , house - ma d e c r out on a nd P a r mesa n c r isp

T end er p or k c ut let lig ht ly b r ea d ed a nd p a n f r ied . Ser v ed w it h a lemon c a p er sa uc e

H O U SE SA L A D 4

5 ounc e W ild sa lmon p a n sea r ed t op p ed w it h a ma p le must a r d or a ng e g la ze, t hen r oa st ed on a c ed a r p la nk

Gr een lea f let t uc e, t ea r d r op t oma t oes, Eng lish c uc umb er s, c a r r ot r ib b ons, r ed onion a nd house - ma d e c r out ons

CLASSIC FRENCH ONION Ca r a m e liz e d Vid a lia o n io n s s im m e r e d in a r ic h b e e f b r o t h w it h h o u s e - m a d e c r o u t o n a n d m e lt e d Gr u y e r e c h e e s e

RO A ST E D P O RK C H O P 7

Slow r oa st ed c ent er c ut p or k c hop , p a n- sea r ed a nd t op p ed w it h a n a p p le- b r a nd y c hut ney

HOUSE SALAD

SANDWICHES

BA K ED PEN N E 5

P enne p a st a t ossed w it h r oa st ed c hic k en, P a r mesa n c r ea m, r oa st ed r ed p ep p er a nd Gr uy er e c heese. Ba k ed unt il g old en

B L A C K F O RE ST P A N I N I 9

Bla c k f or est ha m, g a r lic c r ea m c heese g r id d led b et w een ha nd slic ed b r ioc he b r ea d

B RI O CH E CL U B 6

H a nd slic ed t oa st ed b r ioc he, house r oa st ed t ur k ey , f or est ha m, b a b y Sw iss, A p p lew ood- smok ed b a c on, b ut t er let t uc e, t oma t o a nd house- ma d e ma y onna ise

ANTHOLOGY BURGER Ou r p r o p r ie t a r y b le n d o f Sh o r t r ib , Br is ke t a n d Ch u c k, p a t t ie d , s e a s o n e d a n d g r ille d t o y o u r likin g . To p p e d w it h a g e d c h e d d a r a n d s e r v e d w it h Bu t t e r le t t u c e , p ic kle d r e d o n io n s , t o m a t o o n a b u t t e r e d b r io c h e b u n

A N G U S B U RG ER 8

Fr esh A ng us b eef sea soned w it h our sig na t ur e b lend , g r illed t o or d er , ser v ed on a g r illed b r ioc he b un w it h b ut t er let t uc e, t oma t o, a nd slic ed p ic k les

2 B A K E D SW E E T P O T A T O BA K ED PO TA TO W H IPPED PO TA TO

G RI L L E D A SP A RA G U S SA U T É E D B A B Y SP I N A C H

PORK TENDERLOIN Pa n se a r e d ba con w r a p p e d p or k te nd e r loin se r ve d w ith a p e a ch BBQ sa u ce

PETITE TENDER 4 o u nce ce nte r cu t, r ose m a r y r u bbe d , g r ille d a nd slice d , t op p e d w ith ca r a m e lize d Vid a lia onion a nd m u shr oom s

H O U S E S P E C I A LT I E S ROASTED CHICKEN

Ma r ina te d in ou r hou se br ine , slow r oa ste d a nd r u bbe d w ith a le m on- thym e bu tte r

CHICKEN ROULADE 5 o unce chicke n br e a st r olle d a nd stu ffe d w ith g oa t che e se , onions, sp ina ch a nd m u shr oom s

PORK CHOP MILANESE Fr e s h he r b m a r ina te d p or k chop , p ou nd e d thin, lig htly br e a d e d a nd p a n fr ie d , w ith a le m on ca p e r sa u ce

ATL ANTIC SALMON Pe ca n cr u ste d Atla ntic sa lm on f ile t p a n r oa ste d w ith a Ma nd a r in or a ng e g la ze

PA S TA P R I M AV E R A Pe n ne p a sta w ith fr e sh se a sona l ve g e ta ble s in cr e a m y ba sil p e sto sa u ce a nd fr e sh r icotta che e se

ACCOMPANIMENTS BAKED POTATO WHIPPED POTATO BROWN RICE PILAF

ITALIAN CHICKEN SANDWICH

HONEY GLAZED CARROTS

Gr ille d c h ic ke n b r e a s t w it h Ba ls a m ic o n io n s , o v e n r o a s t e d Ro m a t o m a t o e s , m o z z a r e lla , a r u g u la a n d Ba s il p e s t o m a y o o n a Cia b a t t a b u n

SAUTÉED BABY SPINACH

B RO W N RI CE PI L A F H O N EY G L A Z ED CA RRO TS

STEAK

BRIOCHE CLUB Ha n d s lic e d t o a s t e d b r io c h e , h o u s e r o a s t e d t u r ke y, f o r e s t h a m , b a b y Sw is s , A p p le w o o d - s m o ke d b a c o n , b u t t e r le t t u c e , t o m a t o a n d h o u s e - m a d e m a y o n n a is e

GRILLED ASPARAGUS SWEET POTATO FRIES FRENCH FRIES HOUSE-MADE POTATO CHIPS APPLE CIDER COLE SL AW

B RA I SE D B E E T S F REN CH F RI ES H O U SE - M A D E P O T A T O C H I P S

To access templates, contact your CEC for shared login information to Must Have Menus.

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MENU GUIDE

FINE DINING

CASUAL DINING

MENU JACKETS BE BOLD

Bistro in Linen Black Gold Foil Logo

Vino in Natural Black Foil Logo

MENU JACKETS BE SUBTLE

Tuxedo Leather in Black Blind Deboss Logo

Bistro in Linen Black Blind Deboss Logo

TEMPLATE IMAGE

MENU JACKETS BE BASIC

Sherwood in Walnut Wood Clipboard in Walnut

ACCEPTABLE CONFIGURATIONS

5.5x8.5: 1 or 2 pocket 8.5x11: 1, 2, 3, 4, 5 or 6 pocket 8.5x14: 1 or 2 pocket 11x17: 1 pocket 5.5x8.5 (use paper cutter): Item #348359 8.5x11 (flat): Item #348359 8.5x11 (folded for to-go menu): Item #481800 8.5x14: Item #6997318 11x17: Item #6600200

PAPERS Paper should be bright white.

Fine Dining & Casual Dining may be printed black & white when using a single color, black logo at top.

Color printing must be used on Rainbow, Frenchie, and Angle Accent.

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“RAINBOW”

“FRENCHIE”

“ANGLE ACCENT”

Rio in Orange Blind Deboss Logo

Bistro in Glean Yellow Blind Deboss Logo

Rio in Red Blind Deboss Logo

Metro in Pebble Antique Blind Deboss Logo

Bistro in Glean Black Blind Deboss Logo

Rattan in Antique Ivory Blind Deboss Logo

Sherwood in Walnut Wood Clipboard in Walnut 5.5x8.5: 1 or 2 pocket 8.5x11: 1, 2, 3, 4, 5 or 6 pocket 8.5x14: 1 or 2 pocket 11x17: 1 pocket 5.5x8.5 (use paper cutter): Item #348359 8.5x11 (flat): Item #348359 8.5x11 (folded for to-go menu): Item #481800 8.5x14: Item #6997318 11x17: Item #6600200 Paper should be bright white.

Fine Dining & Casual Dining may be printed black & white when using a single color, black logo at top.

Color printing must be used on Rainbow, Frenchie, and Angle Accent.

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MENUS

Core Menu

Why it’s important!: Follow our menu guidelines and work with your Corporate Executive Chef to customize your menu with regional and other local favorites. Use the Culinary Standards and Core Menu in Webtrition as a resource.

Morrison Community Living publishes a seasonal Core Menu that provides a strong foundation for our residents’ menus.

Morrison Community Living leads with health and wellness.

Our goal is to help residents understand that they can eat flavorfully while eating heathy. We aim to provide every resident the nutrition they need without compromising the flavor they deserve.

We offer three resident menus, covering diverse diets that allow our chefs to deliver consistency in our brand, quality and cost.

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MENUS

Veg Revolution

Key Principles: • We are moving vegetables back to the center of the plate by creating delicious plant-based options, providing choices for our guests to eat the way they want.

• Plant-Forward can be defined as a style of cooking and eating that emphasizes but is not limited to, plant-based foods and reflects evidencebased principles of health and sustainability.

• VegRev is a chef’s personal approach to their cooking style as well as a larger, collective expression of better for you and more sustainable food choices. It is about expanding choices and fostering innovation. *NOTE: For tools on MyCompass, make sure you are logged in with your Compass user ID & password for full access.

Use Veg Revolution on MyCompass under the Envision Group.

Why it’s important!

Morrison Community Living has recognized the importance of plant-forward menuing and are increasing training, partnerships and tracking to meet consumer demand.

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MENUS

Sustainability

Use Sustainability Solutions on MyCompass under the Envision Group

Why it’s important!

We care about people and the world we live in. Our strong commitment to sustainability forces us to pay attention to the products we use and how we use them.

Guidelines: • Participate in Waste Not, limiting waste of food and other product.

• When using disposables, choose products that are environmentally friendly.

• Buy products that are locally made or grown whenever possible.

• Use products that are made or grown using environmentally-safe practices.

• Buy products that come from renewable resources such as sustainable seafood.

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MENUS

Waste Not

Use Waste Not on MyCompass under the Envision Group.

Why it’s important!

The U.S. wastes over 40% of the food we produce.

We can minimize the cost and environmental impact of food waste at all Morrison Living accounts.

How It Works: • Waste Not tracks and reports leftover food on OMS by station in 3 categories: overproduction, production and out of date inventory.

• Stations are listed sector specific and can be tracked through SAP hierarchy (unit complex, region and sector levels).

• Participate in Stop Food Waste Day, Food Recovery programs, Waste Not Wag a Lot and Imperfectly Delicious Produce to reduce waste at the source, raise awareness and promote solutions the positively impact the areas where we operate.

• Find your unit’s Waste Not score via MyResults reporting.

Don’t have access to MyResults? Gain access by sending an email to Shared.MyResults@compass-usa.com.

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MENUS

Menu Management

Why it’s important!: Having a defined menu helps: • Control the food cost.

• Manage the food production tasks.

• Plan the service for seasonal, regional and customer preferences.

• Document the food you are serving.

• Cost out menus ahead of using them. Make changes to reduce cost if menu cost is higher than budget.

• Use foods listed in Foodbuy Managed Order Guide (MOG). Take advantage of recommended foods such as seasonal recommendations or Opportunity Buys.

• Plan food items that use approved recipes.

• Enter menus regardless of source into Webtrition Menu Publishing for both cost and nutritional analysis.

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FOOD PRODUCTION STANDARDS

F O O D P RO D U C T I O N

General Production Standards

Why this is important: Production standards help you to: • Control the food cost.

• Meet company quality standards.

What to do: Ownership • Executive Chefs own Food Cost and Food Quality and are the onsite leader for kitchen and culinary operations.

Food Tasting Requirement • In addition to following recipes, culinarians should taste food throughout production for quality control in accordance with proper QA standards.

• Management and servers should taste menu items on both resident serving line and retail operations approximately 10 minutes prior to serving time.

Food Storage, Labeling & Dating • Use food product (orange) labels for commercial products after opened and for products prepared inhouse that will be held more than 24 hours. Labels available at Food Service Resources 1-800-367-4421.

• Train staff on usage of orange labels.

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Measuring Tools & Small Wares • Have an ample supply of scales, measuring cups/ spoons, rubber spatulas, knives, spoons etc. available.

Production System • Enter menus into Webtrition system Menu Publishing.

Station Set Up • Prepare plan-o-grams for proper production and station set up.

Right Product Right Application • Use product specified for each dish. All products have an application, but not all products work for every application.

Thawing of Meat • Thaw whole muscle meats under refrigeration. Only use forced thawing under cold running water as a last resort.

Meats should be roasted or braised according to recipe • Use proper cooking methods as per Webtrition recipes.

Steaming • Don’t steam products in pan deeper than 2” (perforated).

Entrées • All entrees are made in house and we don’t use convenience frozen entrées (lasagna, Mac & Cheese, pot roast, etc.).

Vegetables • All vegetables are roasted, sautéed or steamed, batch cooked where possible and aren’t held in water.

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Grilled Meats • Don’t hold grilled meats hot in Au Jus or water.

Batch Cooking is Required • Don’t hold hot food items (casseroles, roasted meats, starch side items, soups) more than 1 hours prior to meal service.

• Cook vegetables less than 20 minutes before meal service and batch cook as needed.

• Cook sautéed veggies within 15 minutes of service.

• Prepare fried foods less than 30 minutes before meal service and batch cook as needed.

Grilled Chicken • Grill chicken to internal temperature of 165°F. Pizza • Top pizza as close to baking time as possible. Our specified crusts can go from freezer to oven in as little as 10 minutes.

Scrambled Eggs • Don’t steam scrambled eggs. Batch cook scrambled eggs no more than 24 portions at a time.

Gelatin and Pudding • Make all gelatin and pudding in house. Only use portion packs for floor stock.

Pancakes & French Toast • Batch cook pancakes and French Toast. Don’t use frozen.

Mashed Potato • Make mashed potatoes from scratch.

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Deli Meats • Shave deli meats paper-thin.

Garnish • Garnishes should be 100% edible and should enhance the product flavor. Don’t use kale.

Baked Goods • Bake rolls, biscuits, muffins and cookies in-house daily.

Casseroles • Prepare and serve in individual casserole dishes whenever possible. Don’t use anything larger than a 2” half sized hotel pan when not using individual dishes.

Hot Cobblers • For self-service cobblers use a 2” half-sized hotel pan.

Full crust pans are acceptable for cobbler that is served.

PUREé Program • Implement and use components of the PUREé program, as applicable to hospitals or communities with CEC approval for exceptions.

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F O O D P RO D U C T I O N

Daily Production Sheets

Why this is important: Daily production worksheets and daily production summaries are important to manage the product we produce.

Production worksheets and summaries allow us to: • Control cost by keeping the amount of product we use to exactly what we need.

• Control quality and avoid leftovers while ensuring that we have enough for our needs.

• Save labor through cross-functional preparation and cutting wasted time.

• Help with inventory control.

What to do: 1. Two days ahead of production: a. Create daily production worksheets or summaries for each production area (resident/guest, retail, catering etc.). Generate summaries using Webtrition production-forecasting tool. Some areas are: breakfast, entrées, vegetables, breads, salads and desserts. b. Make sure recipe name and number are on daily production worksheet or summary.

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c. Make copies of daily production worksheets or summaries. Give one to the storeroom and one to each production area. d. List serving utensils as well as pan and garnish information on Taste/Temperature Record.

2. Before weekly ordering cycle: a. Prepare daily list of food items that need to thaw, cook ahead, or are partly prepared to meet recipe needs.

3. One day before service: a. Prepare foods for cold service to allow enough chilling time. This could include salad bar items prepared and placed in proper serving container where it is difficult to maintain temperatures during service periods. b. If products cannot or should not be prepared a day in advance, pre-chill servicing containers prior to placing product in them.

4. On the day of actual production: a. Check progress frequently in production areas. b. Determine use(s) for leftovers. Note them on daily production worksheet(s) or summaries and review with production staff. c. Look for additional changes (and reasons) made on daily production worksheets or summaries. d. Check storeroom’s copy of daily production worksheets or summaries to identify changes and reasons for those changes..

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5. End of production day: a. Make notations regarding “numbers of servings” short or “number of servings” unused, or any ingredient in short or excessive amount for recipe preparation. Use this information in preparation of sheets for future repeated days in menu cycle. b. Only designated management can make decisions concerning discarding and utilization of unused portions. c. Accounts using computerized food production software should enter actual quantities (prepared, unused) into database on daily basis.

6. Retain production worksheets or summaries for minimum of six (6) weeks.

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F O O D P RO D U C T I O N

Daily Production Meetings

Why this is important: Daily production meetings prevent miscommunication, errors, wasted effort, and corrective work. You will spend less time fixing issues and have less confusion in your kitchen if you have production meetings.

What to do: Meet daily with production staff to cover:

• Production sheets, recipes, food quality, presentation, food handling and HACCP issues

• Leftover usage

• Substitutions (menu or ingredient)

• Menu items that contain common allergens: peanuts, tree nuts, soy, dairy, wheat, fish, shellfish, or eggs

• Advance preparation

• Special functions

• Discuss potential problems and make a plan for managing them

• Discuss past problems (previous day) and how to prevent them

Use the production meeting template as a place to capture your notes, creating a blueprint for a successful meeting to connect, communicate and educate your team each and every day!

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Do you know what’s on the menu for today? Do you know what those items taste like? The best way to answer these questions is through food tasting.

Use recommended meeting guides for location.

Have team gather around serving area 15 minutes prior to meal time. It’s a good idea to bring other team members in as well.

This is a great time to share stories, train new associates and taste food. Encourage team to taste food as well. The more they know about it, the more they can speak positively about it.

To taste, place food in soup bowl or a vegetable dish.

Use a new teaspoon or fork for each food item tasted.

When tasting the food, look for the following: • Was food prepared using correct recipe?

• Is the food presentable?

• Is food overcooked or undercooked?

• Is food at proper serving temperature?

Any food not up to our quality standard should be removed and corrected. Make sure proper serving utensils are available at each serving station and associates know how to serve item.

Make sure staff knows of foods that might contain the eight major allergens:

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If customers have questions about allergens, associates should refer the questions to a manager, supervisor or chef. *Source: (https://www.foodprotection.org/)

Why this is important: Mealtimes are our “Showtime”. To make sure that staff is ready to interact with our customers and residents, they need to know exactly what to expect during meal service.

They should also be prepared to answer questions from customers. This is a great time to answer their questions and rally the team to put their best foot forward.

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Living associates.

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F O O D P RO D U C T I O N

Standardized Recipes

Components of standardized recipe as generated by Webtrition are below: • Use approved standardized recipes from Webtrition or included in quarterly marketing materials as provided by Marketing team for food production.

• Follow policies at your location regarding management and communication of allergens in recipes.

• Notify Chef, or person in charge, if ingredients must be substituted to avoid food allergy reactions.

• Post list of resident food allergies in an area visible to production associates (only allergies, not resident names/room numbers).

• Double check recipes prepared for texture-modified diets to ensure they have been prepared according to texture definition in recipe and diet manual.

• Read labels of new/replacement ingredients to determine whether there are food allergens in new/replacement product that were not in original product. If there are, note in. Menu Allergen-Intolerance Report.

• Have regional and local recipes approved by your Corporate Executive Chef prior to use. Refer to Webtrition Recipe Approval Checklist.

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F O O D P RO D U C T I O N

Menu Substitutions

Why this is important: While we should always have the goal of serving exactly what is on our menu, sometimes menu substitutions are necessary. When they are, it is our job to make sure that the substitution is coordinated with the rest of the menu and meets both our cost and quality commitments.

Confirm that the substitution is really necessary.

Pick substitute food that: • Has a similar nutritional value.

• Is not on menu elsewhere within 24 hours before or after.

• Is an item approved for service.

Make sure your dietitian approves of substitutions when appropriate.

Discuss substitution in production meetings to make sure whatever the cause, it is an exception not a regular thing.

If it is an ongoing problem, fix it so substitutions don’t keep happening.

Make sure you have recorded every substitution on the production sheets.

• Make sure that all staff knows of the substitution so that they can make the changes they need to make and in case a resident has an allergy to the food.

Check Taste/Temperature Record for recording of substitutions.

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F O O D P RO D U C T I O N

Unused Portions

Why this is important: While you don’t want to run out of food, good production planning will help you to keep them to a minimum.

Leftovers are never a good idea because you still have the cost of the food that was used but the quality is never as good as that of freshly prepared food. Leftovers also require careful handling to avoid contamination and spoilage.

Make sure you have fewest possible leftovers and waste by: • Recording them on daily production sheet for future reference.

• Checking production sheet and refrigerators after each meal.

• When preparing a new item on retail menu, plan for less until you know how well product is liked by your customers.

• Paying close attention to your resident or resident meal request numbers, especially for a new item • Discussing leftover usage at daily production meeting.

• Keeping a record of leftovers and their usage.

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Allow flexibility in retail menu to allow for usage of leftovers from resident or resident menu.

• Make sure leftovers are used within two days. The first day of production is day one. The best plan is to use them in the next meal. Follow Food Handling Guidelines for how to chill, store and handle.

• Use leftovers once. Any leftovers you did not use in 2 days become food waste to be discarded. If you are using a Trim Trax Waste Log write them in there.

• Never re-use leftover pureed foods. Treat them like waste after each meal.

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F O O D P RO D U C T I O N

Meal Service Support

Why this is important: Residents are at the center of our business and serving them the best food possible is part of our brand promise.

The only way to do this is for the culinary team to pay as much attention to the quality of product that you serve to residents as you do for any other service.

Guidelines: • The culinary team owns quality of resident food as well as adheres to diet foods as needed.

• Make sure your team is carefully planning resident food service and discussing it as thoroughly as they do for retail service.

• Make sure to follow recipes, using correct product specs and following our culinary philosophy.

• Use Taste and Temperature Report available in Webtrition.

• Make sure you have recorded the substitution on production sheets.

• Check the P&P manual Taste/Temperature Record for recording of substitutions.

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Hot Production Area • Make sure you are batch cooking foods or cooking to order depending on system. Don’t cook and hold food more than two hours before meal.

• Make sure you lay out food diagrams to help with planning of pan sizes and placement. Do this ahead of time for the whole menu. There is a sample diagram but feel free to make your own.

Monday Dinner Workstation One

Cooler One Squash Medley

Traditional Beef Lasagna Sauteed Zucchini, Yellow Squash & Red Peppers

Vegetable Soup with Meatballs

Chopped Lasagna

Beef Fettuccine Alfredo with Cheese * 6 oz

Cream of Whipped Mushroom Potatoes Soup, with Olive Oil Sauce/Puree

Tomato Sauce

Beef Broth

Strained Corn Bisque

Workstation Two

Greek Salad with Chicken - Patient

Squash Medley Traditional Beef Lasagna Sauteed Zucchini, Yellow Squash & Red Peppers

Chopped Lasagna

Beef Fettuccine Alfredo with Cheese * 6 oz

Cream of Whipped Mushroom Potatoes Soup, with Olive Oil Sauce/Puree

Tomato Sauce

Beef Broth

Strained Corn Bisque

Additional

Peach Shortcake, Peach Shortcake, slurried

Chicken Salad Sand

Orange Gelatin

Chicken Salad Sand Ground

Greek Dressing

Margarine PCs Crackers Italian Ice Apple Juice

Merry Berry Smoothie

Cooler Two Vegetable Soup with Meatballs

CA Cooler

Fresh Strawberry Shortcake

Greek Salad with Chicken - Patient

CA Cooler

Fresh Strawberry Shortcake

Additional

Peach Shortcake, Peach Shortcake, slurried

Chicken Salad Sand

Orange Gelatin

Chicken Salad Sand Ground

Greek Dressing

Margarine PCs Crackers Italian Ice Apple Juice

Merry Berry Smoothie

• Use Webtrition “Production Station Worksheet Report” to manage this area.

Check and Record Temperatures of Foods: • Before delivery to line or workstation, including backup pans: heat up pans that are not at correct temperatures.

• Record temperatures of food twice during service – at the beginning and again at either the mid-point or end of service.

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Keep Pans Covered: • Don’t put hot food on line or workstation more than 15 minutes ahead of lineup meeting.

• Restock food during meal and make sure it’s hot.

• At end of meal you should work with line supervisor to make sure there is food for NOW trays.

The rest become leftovers.

Cold Production Area • Cold food should look delicious.

• Don’t leave food out at room temperature and make sure cooling systems for serving are working.

• Taste food before serving and fix any problems.

• Check and record temperature the same way you do hot food. If temperature is too high, put it in cooler or freezer to get it back down.

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Notes

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Notes

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