IHOP Brioche French Toast Rollout Guide

Transcription

2013 Promotion Window 3
IHOP Brioche French Toast
Rollout Guide
April 15 to June 2, 2013
2013 Promotion Window 3 - IHOP Brioche French Toast Rollout Guide
To:
Franchisees and Restaurant General Managers
From: Mike Castilla - Learning & Development, Food & Beverage
Date: April 15, 2013
Re: Training Materials for 2013 Promotion 3 - IHOP Brioche French Toast
In this packet, you will find training and reference materials for IHOP’s Brioche French Toast
promotion running April 15 to June 2, 2013.
With IHOP Brioche French Toast, we are taking an opportunity to reinvigorate our french toast
offering and introduce three new Brioche French Toast options; Bananas Foster, Berry-Berry
and Peaches & Cream. They will be available as a full order or as a combination paired with
one of five combination choices. We will introduce the Brioche French Toast with TV advertising
and an in-restaurant promotion, then continue to offer them as part of our core menu later in the
year.
In addition we will be conducting an Orange Juice contest similar to last year. This program will
help drive orange juice and total beverage sales by encouraging servers to suggest OJ to their
guests. The top performing server at the IHOP restaurant that has the highest percent increase
in OJ portion sales in each region and district will win a gift card prize supplied by the Florida
Department of Citrus (FDOC). Sales of OJ during previous contests have increased +20%,
approximately $2 million incremental system sales.
To help you and your team prepare for this promotion, the following materials are included in
this training packet:
•
Rollout Guide: Provides the information needed to implement the promotion including key
dates, new products, food cost, POS pricing instructions, training information, as well as
recipes. Remove recipes and line recipes and place in your SOP manual.
•
Manager’s Daily Checklist: Provides restaurant managers with a daily checklist to ensure
that you and your team are prepared to effectively deliver this promotion.
•
FOH and BOH Reference Guides: Quick reference information for Front-Of-House (FOH)
and Back-Of-House (BOH) team members on the promotional menu items. Post in the
galleys and passbar.
•
Server Order Book Inserts: Includes the menu description of each item offered with space
to write in the price points. Give one to each Server.
•
Shelf Life Chart: Shows shelf life information for all new products.
•
Brioche French Toast Training DVD: Highlights IHOP's Brioche French Toast promotion
for your FOH and BOH team and an overview of the Orange Juice contest. Show this video
to all of your team members. The DVD also contains recipe and line recipe videos for your
BOH team. They cover the preparation and garnish of all new menu items. Show this video
to your entire BOH team.
•
Orange Juice Contest and Tracking Poster: Provides servers with prizes and other
contest details. Post where the tracking sheet can be easily updated daily.
Please review all of the materials contained in this packet prior to conducting your team
meeting. Be sure to follow the key dates and activities outlined in the “Key Dates & Activities”
section of this rollout guide.
If you have any questions or feedback, please call the Restaurant Support Center at
888-446-7772.
Thank you and good luck!
Contents
Table of Contents
Key Dates and Activities. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Media Promotion Dates. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Visual Merchandising Guide for P.O.P. Materials. . . . . . . . . . . . . . . . . . . . . . . 3
Manager’s Daily Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Purchasing Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Pricing/Food Cost. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
POS INFO. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Pre-Meeting Preparation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
In-Restaurant Training Agenda . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
2013 IHOP® Orange Juice Contest Rules . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Pre-Rollout Checklist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Recipes and Line Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
April 2013
i
© 2013 IHOP IP, LLC
Manager's Info
Manager's
Information
April 2013
1
Key Dates and Activities
Activity
Date
Manager's Info
Schedule and Announce
In-restaurant Training Meetings
April 1
Order Products
Week of April 1
Activate and price items in POS system
Week of April 1
Hold In-restaurant Training Meetings
Week of April 8
April 8
POP Arrives
Sunday, April 14
POP Displayed
Promotion Begins
April 15
Promotion Ends
June 2
IHOP Brioche French Toast added to Core
Menu
June 3
Media Promotion Dates
Each of the items shown on the promotion handout will be offered at all times during the
promotion window but will be supported with media as follows:
Platform
Brioche French Toast
Media Start Date
Media End Date
April 15
May 26
NOTE: Media dates may change.
Contact Information
If you have any questions, please call an IHOP Restaurant Support Center Team Member at
(888) IHOP RSC or (888) 446-7772.
Support For...
Contact Team Member...
Allergen and Nutritional Information
Amy Goche
Distribution/Purchasing
Your Distribution Center
Strategic Operations Implementation
Yvonne Belmont
Marketing Your Field Marketing Coordinator
DineEquity Help Desk, Servicing
IHOP Restaurants (866) 546-9920,
press “1” for a solutions analyst.
Clement Saseun
Mike Castilla
POS Assistance
Quality Assurance Training Materials
April 2013
2
Visual Merchandising Guide for P.O.P. Materials
Look for the Plan-o-grams on IHOPConnect for information and instructions on new Point of
Purchase (P.O.P.) signage. It will list:
Items that should be included in the sign package kit
•
Display dates
•
Guidelines on how to display your P.O.P.
Plan-o-grams will be available online on the IHOP Franchise Portal one week before the
promotion starts and throughout the promotion. They are also included in every sign
package kit.
NOTE:If you are missing P.O.P. materials, please contact your Field Marketing Coordinator:
West & Southwest: Amanda Tostado
North & South: Marina Yap
Manager’s Daily Checklist
The Manager’s Daily Checklist is a tool intended to give restaurant managers a daily resource
for checking that the promotion is being effectively implemented and that your guests are
receiving the highest quality food and service. Use the checklist as follows:
1. Each morning, tear one copy of the Manager’s Daily Checklist from the pad and fold the
checklist along the printed lines to make it pocket size.
2. Write the current date on the cover.
3. As your are conducting your daily business in the restaurant, refer to each section of
the checklist and assess the readiness and effectiveness in each of the four areas: Our
Restaurant, Our Food and Our Service. Additional promotional content was added specific
to this window.
4. At least once during your shift, conduct a complete restaurant walk-thru and place a check
mark in the appropriate box to show that the walk-thru was completed.
Note: For safety reasons, only conduct walk-thrus of the outside of the restaurant
during daylight hours.
5. At the end of your shift, review the checklist with the next manager on duty, calling their
attention to any special situations related to the promotion and then give them the checklist
to use during their shift.
April 2013
3
Manager's Info
•
Purchasing Information
Manager's Info
The following new items are required for this promotion window:
New Products
Used In
Vendor
Item #
Pack Size
Flowers
28223080
10 loaves/case
Dole
11711
2/5 lb. bags
Brioche Bread
Banana Foster, Berry
Berry, Peaches & Cream
Blueberries, IQF
Berry Berry
Foster Sauce
Banana Foster
Nestle
Professional
12209745
6/3.5 lb. bags
French Toast Batter
Concentrate
All French Toast
Rich's
12008
12/2 lb. gable top carton
Honey Roasted Pecan
Pieces
Peaches & Cream
Sugar Foods
43305
10/1 lb.
Peach Topping
Peaches & Cream
Pacific Fruit
1011691
4/6 lb. bags
Vanilla Sauce
Peaches & Cream
Rich's
11979
12/2 lb. gable top carton
OTHER CURRENT
ITEMS: Usage may
increase up to 50%:
Liquid Pasteurized Eggs, LBA, Bananas, Strawberries in Glaze
Powdered Sugar, Whipped Topping
Hash Browns, Sausage Links, Bacon Strips, Eggs
NOTE: Adjust prep sheets throughout the promotion. Do not allow your team to run out of product.
April 2013
4
Pricing/Food Cost
Food
Cost
Food
Margin
Penny
Profit
Brioche French Toast - Full Order
$4.99
$1.41
28%
$3.58
Brioche French Toast - Side Order
$2.99
$0.83
28%
$2.16
Brioche French Toast Reg Combo
$5.99
$1.50
25%
$4.49
Brioche French Toast Ult Bac & Sausage
Combo
$7.99
$1.94
24%
$6.06
Brioche French Toast Meat & Eggs Combo
$6.99
$1.69
24%
$5.30
Brioche French Toast Egg Combo
$4.99
$1.24
25%
$3.76
IHOP Brioche French Toast
April 2013
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Manager's Info
Selling
Price
POS INFO
MICROS 4.8 Pricing Instructions
Brioche French Toast (FT) Promotion
Manager's Info
Your Micros 4.8 POS system will be updated with the following menu items for the New French Toasts promotion. The promotion will be in effect from April 15th to June 2nd. The items listed below will be available for local programming using MI Editor, after March 15th. To ensure that these items are available in your POS system for the April 15th promotion start date, use the settings and instructions below to activate the items in MI Editor. MI Editor Settings for Promotion: New Entrees (Parent Items) MI Editor Location: Item Groups/Marketing SETTING FOR EFFECTIVE FROM DATE: SETTING FOR EFFECTIVE TO DATE: SET PRICE 1 (Y/N) SET PRICE 2 (Y/N) Brioche French Toast Full Order  4/14/2013  6/12/2013  Y  Y FT Cmb Brioche French Toast Combo  4/14/2013  6/12/2013  Y  Y s/Brioche FT s/FT Brioche French Toast Side Order  4/14/2013  6/12/2013  Y  Y Sub Brioche FT Sub FT Brioche French Toast Sub Order  4/14/2013  6/12/2013  Y  Y SETTING FOR EFFECTIVE FROM DATE: SETTING FOR EFFECTIVE TO DATE: SET PRICE 1 (Y/N) SET PRICE 2 (Y/N) OBJECT NUMBER POS NAME KITCHEN NAME DESCRIPTION 951782 Brioche FT Brioche FT 951783 Brioche FT Cmb 951784 951785 New Menu Items (French Toast Flavor Options) MI Editor Location: Item Groups/Marketing OBJECT POS NUMBER NAME KITCHEN NAME 951776 Fosters FT Foster FT 951777 Berry FT 951778 DESCRIPTION  4/14/2013  6/12/2013  N  N Berry FT Banana Fosters French Toast Berry Berry French Toast  4/14/2013  6/12/2013  N  N Peaches FT Peach FT Peaches & Cream French Toast  4/14/2013  6/12/2013  N  N 951779 Fosters FT Fosters FT 3 Banana Fosters French Toast (Full order)  4/14/2013  6/12/2013  N  N 951780 Berry FT Berry FT 3  4/14/2013  6/12/2013  N  N 951781 Peaches FT Peach FT 3  4/14/2013  6/12/2013  N  N Berry Berry French Toast (Full order) Peaches & Cream French Toast (Full order) 1 | P a April
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OBJECT NUMBER POS NAME KITCHEN NAME DESCRIPTION SETTING FOR EFFECTIVE FROM DATE: SETTING FOR EFFECTIVE TO SET PRICE 1 DATE: (Y/N) 1920020 No Whip No Whip No Whip Cream modifier  4/14/2013  6/12/2013  N  N 1920025 No Powder Sugar No PwdrSugar No Powder Sugar modifer  4/14/2013  6/12/2013  N  N 1920030 No Stw 3oz No Stw No Strawberries modifier  4/14/2013  6/12/2013  N  N  4/14/2013  6/12/2013  N  N SET PRICE 2 (Y/N) 1920034 No Banana 5 No Banana No Banana modifier used for sub/side orders 1920045 No Banana 10 No Banana No Banana modifier used for full orders  4/14/2013  6/12/2013  N  N 1920073 No Pecans No Pecans No Pecan modifier  4/14/2013  6/12/2013  N  N 1920087 No Blueberries No Blueberry No Blueberry modifier  4/14/2013  6/12/2013  N  N 1920147 No Vanilla No Vanilla No Vanilla Sauce modifier  4/14/2013  6/12/2013  N  N 1920152 No Peaches 1/2 No Peaches No Peaches modifier for 1/2 solid spoon  4/14/2013  6/12/2013  N  N 1920153 No Peaches 1 No Peaches No Peaches modifier for 1 solid spoon  4/14/2013  6/12/2013  N  N 1920205 Add Vanilla Add Vanilla Add Vanilla Sauce modifier  4/14/2013  6/12/2013  If Needed  If Needed Combo Group Items (French Toast Option Prompts) MI Editor Location: Combo Groups SETTING FOR EFFECTIVE FROM DATE: SETTING FOR EFFECTIVE TO DATE: SET PRICE 1 (Y/N) SET PRICE 2 (Y/N) Regular Plate  4/14/2013  Leave Blank  Y  Y 1990001 Egg Plate  4/14/2013  Leave Blank  Y  Y 1990002 Egg/Mt Plate  4/14/2013  Leave Blank  Y  Y 1990003 Ultimate  4/14/2013  Leave Blank  Y  Y NEW FT FLAV 951776 Fosters FT  4/14/2013  6/12/2013  N  N 951777 Berry FT  4/14/2013  6/12/2013  N  N 951778 Peaches FT  4/14/2013  6/12/2013  N  N NEW FT FULL 951779 Fosters FT  4/14/2013  6/12/2013  N  N 951780 Berry FT  4/14/2013  6/12/2013  N  N 951781 Peaches FT  4/14/2013  6/12/2013  N  N GROUP NAME OBJECT NUMBERS COMBO ITEM NAMES NEW FT CMB 1980002 2 | P a g e April 2013
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Manager's Info
Promotion Item Modifiers MI Editor Location: Item Groups/Modifiers MICROS 4.8 Pricing Instructions
Manager's Info
Menu Item & Combo Group Item Activation/Pricing Instructions: To activate and price the menu items that have been deployed to your system, please follow the instructions provided below. SETUP: New Entrées (Parent Items), New Menu Items (French Toast Flavor Options) and Promotion Item Modifiers 1.
2.
Double-‐click the MI Editor icon on desktop. Click Menu Items button. Click Filter Category drop-‐
down arrow and select Item Groups. 3.
Click Marketing group to display updated LTO menu items. Double clicking on the Number column header will sort the list by object number. 4.
Double click on the name of the first menu item on the LTO list in order to activate it. A Modify Menu Item display window will appear on the screen. 3 | P a April
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C. Set Price 1 if item requires a price
D. Set Price 2 if there is an amount in
the Price 1 field. If your restaurant’s
price levels increase after a certain
time of the day (Late Night Pricing),
Price 2 should be that price. If no
price changes occur automatically,
make the two prices the same.
E. Press OK to save changes.
F. Repeat the steps A through E to
price/activate the remainder of the
items on the new entrees, new
menu items and promotion item
modifers list.
G. Note: To setup the Promotion Item
Modifiers in MI Editor, select
Modifiers instead of Marketing
under the Item Groups Filter
Category, then follow steps A to F
to complete.
Using the example below as a reference, edit the fields specified above using MI Editor to activate & price the new entrees and menu items: 4 | P a g April
e 2013
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Manager's Info
In the Modify Menu Item display, edit the
following fields:
A. Effective From date: Set to
the day prior to the beginning of
the promotion.
B. Effective To date. Promo items
need to be removed from the POS
system by a specific date; set that
date here. The recommendation is to
set it to 10 days after the promo
ends. MICROS 4.8 Pricing Instructions
Manager's Info
SETUP: Combo Group Items (French Toast Option Prompts) Certain menu items are programmed as Combo Items. This means that whenever they are ordered, the system will prompt for additional options. As a result of the combo programming set up, each option will need to be activated using MI Editor. An error message will appear on your POS system if Combo Group items are not activated correctly. 1.
2.
Double-‐click the MI Editor icon on desktop. Click Menu Items button. Click Filter Category drop-‐
down arrow and select Combo Groups 3.
Select the name of the first combo group listed on the Combo Group Items list. All items that need activation will be displayed. 4.
Double click on the name of the first combo group item. A Combo Menu Item Group display window will appear on the screen. 5 | P aApril
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1980002, 1990001, 1990002, 1990003. These items
should always remain active for use on future
promos.
All other promo combo items need to be removed
from the POS system by a specific date; set that date
here. The recommendation is to set it to 10 days
after the promo ends. C. Set Price 1 if item requires a price
D. Set Price 2 if there is an amount in the Price 1 field.
If the restaurant’s price levels increase after a certain
time of the day (Late Night Pricing), Price 2 should
be that price. If no price changes occur
automatically, make the two prices the same.
E. Press OK to save changes.
F. Repeat the steps A through E to price/activate the
remainder of the items on the Combo Group Items
list.
Using the example below as a reference, edit the fields specified above using MI Editor to activate & price (if needed) the new combo group items: 6 | P a g e April 2013
11
Manager's Info
In the Combo Menu Item Group display, edit the following
fields:
A. Effective From date: Set to
the day prior to the beginning of
the promotion.
B. Effective To date. Leave this blank for the following
combo group item numbers: MICROS 4.8 Pricing Instructions
Manager's Info
PRICING CONFIRMATION When menu item edits are complete, the Brioche FT menu items will appear on the following screens: 1. Marketing Screen under LTO SLU key: a. Brioche FT b. Brioche FT Cmb 2. Marketing Screen under Subs & Sides SLU keu: a. s/New FT b. Sub New FT LTO COMBO ITEM ORDER PROCESS Items ordered: Brioche FT CMB NEW FT FLAV Combo Group Prompt: Fosters FT, Berry FT, Peaches FT NEW FT CMB Combo Group Prompt: Regular Plate, Egg Plate, Egg/Mt Plate, Uldmate Plate Items ordered: Brioche FT NEW FT FULL Combo Group Prompt: Fosters FT, Berry FT, Peaches FT Items ordered: s/Brioche FT NEW FT FULL Combo Group Prompt: Fosters FT, Berry FT, Peaches FT Sub Brioche FT If you have any questions, please contact the dineEquity Help Desk at 866-‐546-‐9920 for assistance. 7 | P aApril
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2013 Promotion Window 3 - IHOP Broche French Toast Rollout Guide
Training Info
Training
Information
April 2013
13
Use this training information guide to prepare yourself for your restaurant training meeting.
Included in this section are the pre-meeting preparation steps that you must take to prepare for
your training, a recommended In-Restaurant Training Agenda, and a checklist of pre-promotion
activities to ensure you are ready for the promotion start date.
Pre-Meeting Preparation
Training Info
Schedule
•
Hold meetings the week before the promotion launch.
•
Communicate meeting date and time to team members.
•
Front and Back-of House Certified Trainers should assist you during the training.
•
For most rollouts, scheduling two hours for the meeting should be sufficient.
NOTE:Most states require employers to pay hourly team members a minimum of
two hours, so make the most of it by preparing additional topics to discuss
if time remains after the rollout meeting. Check your state labor laws
before scheduling your meeting.
Prepare Yourself
•
Review the Five-Step Method of Training from the IHOP 101 Training Others
Module. It will help you organize your meeting and incorporate key training strategies to
ensure that your participants learn in a way that best suits them.
•
Read through the entire rollout guide. If you have any questions about the materials or
the products, contact your FBC or Field Training Consultant prior to your meeting.
•
Refer back to this guide to prepare for training.
•
Rehearse your opening remarks and your transition statements.
•
Locate the purchasing information in this guide and identify all of the new ingredients
required. Ensure that all new ingredients needed are ordered the week before your
training session.
•
Prepare a prep sheet and give it to your Prep Cooks along with any special instructions
(i.e. Prep Recipes for all new ingredients) so that they can assist you in the production of
these items the morning of your training session.
Prepare for the Meeting
1. Two days before meeting, verify that all products are available.
2. Ensure enough food is available for practice and to allow everyone to sample the
food. Even though some items may be familiar, food sampling at your meeting is a
fun, team-building activity that can result in a higher likelihood of your team members
recommending the promotional items.
3. Meeting Set-Up: Prepare an area of the restaurant for the meeting. Ask the Host/
Hostess to avoid seating any guests in the immediate vicinity of the meeting 1 hour prior
to the meeting start time and while it is in progress.
April 2013
14
Assemble Your Meeting Tools
Check that you have the training materials ready at least one day before the meeting.
These may include:
•
•
April 2013
Training Info
All applicable POP Materials
- Menu Handouts
- Posters (if applicable)
- Window Cling (if applicable)
- Floor Display Insert (if applicable)
- Syrup Caddy Insert (if applicable)
Training Materials
- TV/DVD Player and Training DVD
- Rollout Guide
- Reference Guides
- Server Order Book Inserts
- Shelf Life Charts
15
In-Restaurant Training Agenda
Use the following training agenda to guide your training meeting. Depending on your schedule,
some adjustments to this agenda may be necessary. Carefully review all training materials, plan
your training agenda and rehearse training delivery.
•TRAINING TASK
• TIME
• Back-of-House
• 10
min.
• 5
min.
• Front-of-House
• Welcome attendees and set clear expectations for the meeting: attention on you, cell phones off, take notes, etc.
• Review the training agenda.
• Introduce the new promotional items using the menu handout. Read the handout descriptions of each item.
• View the 2013 Promotion Window 3 - Service - Brioche French Toast Training Video.
Training Info
• Show IHOP Brioche French Toast - Ingredients and
Recipes and Line Recipes portions of the Video
included with the training kit.
• Using the line and prep recipes, go to the BOH and
practice preparing the new entrees offered with
this promotion. Inform the team that the new french
toast batter will replace our current batter for all french
toast currently on the menu.
• Review the Brioche French Toast Reference Guide and
show them how to use it for reference when building
the french toast.
• Make the products yourself while participants watch
or have participants prepare entrees while you coach.
Rotate participants so each gets an opportunity to
prepare a new item.
• Have the Servers come up with words to describe each
of the promotional offerings. For example:
• When describing the Brioche French Toast, they may
use words like thick, rich brioche bread, dipped in a
lightly sweetened vanilla batter, grilled to perfection,
three delicious toppings to choose from.
• When describing the Griddle Melts, they may use
words like hearty, made fresh, melted cheese, IHOP's
fluffy omelette, artisan sourdough.
• Discuss and reinforce key points during demonstration
and practice.
• Explain that the advertising for IHOP's Brioche French
Toast will feature three Brioche French Toast flavors
(Bananas Foster, Berry-Berry and Peaches & Cream)
that can be ordered as a full order (3 french toast) or
as a combination. Combinations consist of two french
toast plus: Ultimate Bacon & Sausage, Ham & Eggs,
Bacon & Eggs, Sausage & Eggs, Regular Combo or (if
applicable) Egg Combo.
• Note: Griddle Melts will be featured on the back of
the handout. Review proper execution especially as
it relates to the following:
• Have Servers practice suggestively selling the full and
combonation options and adding an ice-cold glass,
large glass or carafe of Orange Juice.
• Ensure that attention is paid to proper preparation,
portioning, plating and presentation.
• 40
min.
• Review promotional menu items using the Server Order
Book Insert.
• Bread Toasting - Brush one side of sourdough bread
slices with melted butter and grill, butter side down
until golden brown. Do not use LBA.
• Have the Servers use this suggestive-sell technique
and allow them to personalize it, or to come up with their
own dialogue.
• Substitutions and Modifications - Verify guest
requests are incorporated correctly prior to delivery.
• Have the Servers write the price points for all
promotional items on their Server Order Book Inserts.
• Roasted Red Peppers - It is critical that you create
a build to and inventory your products daily to ensure
that you have ample supply of roasted red pepper.
• Sample food.
• The Griddle Melts Ham & Egg Melt - Recipe is now
used to prepare the Core Menu Ham & Egg Melt. The
recipe in the Line Recipe Book has been updated to
reflect this change.
• Clean the galley.
April 2013
• Practice garnishing the promotional menu items as
appropriate following the applicable recipes.
• As the Servers are sampling the food, have them
practice describing the flavors of the new items
by having them brainstorm words that describe the
appeal of each of the items. Have them record the
descriptive words in their Server Order Book Insert.
• Review (If applicable) the Orange Juice Contest: See
page 18 for details.
16
•TRAINING TASK
• TIME
• Back-of-House
• Front-of-House
• Ensure the entire team has had a chance to sample the Brioche French Toast.
• Review key points and learnings from the practice sessions.
• 10
min.
• Discuss the expectation that food is properly prepared, looks great, and is delivered quickly.
• Wrap-up with questions and answers.
• Review any other items on your agenda.
• Thank everyone for attending.
For those participating in the Orange Juice Contest, here are some recommendations for enhancing the contest for
your team members and increase server engagement and sales:
Note
•
Additional prizes for the server with the highest sales like no side work for the next week, movie tickets, gift cards,
etc.
•
If restaurant has carafes and inserts from your OJ provider, consider using during the contest period.
Training Info
April 2013
17
2013 IHOP® Orange Juice Contest Rules
VOID WHERE PROHIBITED. NO PURCHASE NECESSARY.
Eligibility: Servers (“Servers”) and general managers (“GMs”) employed at participating U.S.
IHOP restaurants are eligible to participate in the IHOP Orange Juice Contest (“Contest”.) An
IHOP restaurant will be considered to be participating if it provides a Server Tracking sheet to
its Franchise Business Consultant (“FBC”). A participating restaurant must achieve at least an
increase of 10% Orange Juice sales over Orange Juice sales during the Contest Pre-period in
order for its Servers and GM to be eligible to win a Prize (“Restaurant Eligibility Threshold”).
Training Info
Contest Period: The Contest begins April 15, 2013 at 12:01 a.m. and ends May 19, 2013 at
11:59 p.m. local time (“Contest Period”).
Contest Pre-Period: The Contest Pre-Period begins March 11, 2013 at 12:01 a.m. and ends
April 7, 2013 at 11:59 p.m. local time (“Contest Pre-Period”).
How to Enter and Win: Servers are asked to increase sales of the Orange Juices listed below
by suggestively selling during the Contest Period. Winners will be determined based on sales
tracked by Micros Strategy sales reports and the submission of the Server Tracking sheet. The
top Server and GM at a participating location that sells the highest total increase in portions of
Orange Juices as compared to Contest Pre-Period at that restaurant overall will win the Grand
Prize. There will also be a 1st Prize, 2nd Prize and 3rd Prize awarded to the top Server and
GM at each restaurant with the highest percentage increase in portions of Orange Juices. Each
restaurant is responsible for tracking server sales and providing the Server Tracking sheet to its
FBC.
Tracking: Server tracking will be the responsibility of the individual restaurants. If restaurant
does not submit the tracking sheet to their FBC in the week following the end of the Contest,
it is assumed the restaurant is not participating. Each restaurant is responsible to ensure their
location is polling and using the correct POS codes. Restaurants with unresolved polling issues
or sales rung up under different POS codes will not qualify. SRP, Peak Restaurants, CFRA,
Golden Cakes Inc. and ACG are responsible for tracking their own restaurants and providing
documented sales to their FBC. Sable locations may be included if the restaurant is polling or
the GM provides the FBC with comparable tracking that the FBC warrants as valid.
Orange Juices: Only the numbers below will count as Orange Juices for the Contest. The
following items each count as one serving per guest (free refills are excluded) for purposes of
the Contest:
•
•
•
•
•
•
•
865001 | Reg OJ | Regular Orange Juice
865101 | Lg OJ | Large Orange Juice
865506 | 1/2 OJ | Half Carafe Orange Juice
865201 | Full OJ | Full Carafe Orange Juice
869031 | TG OJ | To Go Orange Juice
709017 | Jr OJ | Kids Orange Juice
951512 | BYO OJ | Build Your Own Breakfast Orange Juice
April 2013
18
Prizes
•
Regional Grand Prize: The top Server and GM at the location in each Region that sells the
highest percentage increase in Orange Juice portions each win a $350 American Express
gift card.
•
District 1st Prize: The top Server and GM at the location in each District that has the highest
percentage increase in Orange Juice portions each win a $150 American Express gift card.
•
District 2nd Prize: The top Server and GM at the location in each District that has the 2nd
highest percentage increase in Orange Juice portions each win a $100 American Express
gift card.
•
District 3rd Prize: The top Server and GM at the location in each District that has the 3rd
highest percentage increase in Orange Juice portions each win a $50 American Express gift
card.
Only one set of prizes will be awarded per restaurant, so if a restaurant wins the Grand Prize for
their Region, the next highest restaurant in that District would win the 1st prize for that District
and so on. Prizes will be awarded only to the extent that enough restaurants reach the Restaurant Eligibility Threshold.
No substitution of prizes; not redeemable for cash. Winners will be solely responsible for paying
all applicable taxes.
In case of a tie, winners will be selected based on the highest total portions of Orange Juice
sold during the final week of the Contest, May 13, 2013 at 12:01 through May 19, 2013 at 11:50
p.m. local time, as tracked and reported by the GM to their FBC.
Each winner must be employed at an IHOP restaurant at the time the prize is awarded in order
to claim the prize.
General Terms
All potential winners will be notified by the Franchise Business Consultant of their respective
District/Region. Prizes will be awarded by June 30, 2013. All winners, by acceptance of a prize,
agree to release International House of Pancakes, LLC, its participating franchise restaurants,
and their respective parents, subsidiaries, divisions, affiliates, employees, directors and officers from any and all liability, claims or actions of any kind whatsoever for injuries, damages or
losses to persons and property which may be sustained in connection with the receipt, ownership or use of the prize. Except where prohibited by law, winners must consent to the use of
their name, voice, picture or other likeness without compensation for promotional purposes in all
media in connection with the Contest and agree to sign a publicity release.
List of Winners
For a list of the prize winners, contact Sponsor.
Sponsor
International House of Pancakes, LLC, 450 North Brand Boulevard, 7th Floor, Glendale, CA
91203.
April 2013
19
Training Info
Total dollar value of prizes: $27,700
Pre-Rollout Checklist
Complete the tasks on this checklist in the order shown to ensure you are prepared for the
promotion rollout date.
Training Info
2 weeks prior to promotion start
•
Set and communicate training meeting date and time to the team.
•
Carefully review all training materials, plan your training agenda and rehearse
training delivery.
•
Contact your Franchise Business Consultant (FBC) or Field Training Consultant (FTC)
prior to your meetings if you have any questions or concerns.
•
Identify new food items needed and place food order the week before training meeting.
•
Prepare a prep sheet and provide it to your Prep Cook along with new prep or
line recipes.
At least 1 week prior to promotion start (Verify the following):
•
Have you reviewed the entire rollout guide and watched the video?
•
Are you prepared for the training meeting?
•
Did you adjust par levels and order sufficient new and existing product needed for
this promotion?
•
Have you completed a quality check of product preparation?
•
Have you priced the promotion items in the POS (see instructions in Manager
Information section of this guide)?
•
Have you received your POP Kit? If not, contact your Field Marketing Coordinator at
the RSC.
•
Did you review your team member schedules and staffing levels to ensure
proper coverage?
Night before promotion
•
Place prep recipes and line recipes from this guide into your SOP manuals.
•
Post a copy of the menu handouts in the galley.
•
Post Front and Back-of-House Reference Guides in the Galleys and Passbars.
•
Post the Shelf Life Charts in the Prep area and Galley.
•
Give each Server a copy of the Server Order Book Insert for the promotion.
•
Display all promotion POP.
•
Bring out menu handouts.
Morning of promotion
•
Begin using the Manager’s Daily Checklist for this promotion.
•
Confirm that all items listed previously have been completed.
•
Confirm that you have enough product ready for the day.
•
Hold a pre-shift rally to answer questions and motivate your team.
•
Confirm that Servers can describe the new promotion items and know how to garnish
and suggestively sell them.
•
Confirm that Cooks are correctly preparing all promotion items.
•
Confirm that hosts/hostesses are handing out menu handouts.
April 2013
20
Recipes and Line Recipes
Recipes
REVISED 4.3.2013
April 2013
21
BRIOCHE BREAD
Ingredients
Brioche bread, frozen
Yields
16 usable slices per loaf
Preparation
1. Pull Brioche bread loaf from freezer
rotation procedures.
following proper
2. Label and place on bread rack to thaw in the original plastic sleeve at room
temperature (68˚ - 78˚F) for approximately 24 hours.
3. Rotate thawed bread in sleeve as needed to the galley following proper
rotation procedures.
4. Keep bread wrapped in original plastic sleeve until needed.
NOTES: • Do not use ends of bread and discard.
April 2013
W3 2013 Brioche French Toast
• Do not refrigerate bread.
22
BRIOCHE BREAD
Ingredientes
Pan Brioche, congelado
Rinde
16 rebanadas utilizables por barra
Preparación
1. Retire del congelador
adecuados de rotación.
el pan Brioche siguiendo los procedimientos
2. Etiquete y mantenga en un estante para pan, dejar que se descongele
en su envoltura original, a temperatura ambiente (68˚ - 78˚F) por
24 horas aproximadamente.
3. Lleve el pan descongelado en su envoltura original hacia la cocina, como se
necesite siguiendo los procedimientos adecuados de rotación.
4. Mantenga el pan en su envoltura original hasta que se necesite.
NOTAS: • No utilice los extremos del pan y desechar.
April 2013
• No refrigere el pan.
23
FOSTER SAUCE
Ingredients Foster sauce
Yields
Approx. 39 (#30 scoop) side portions
6/3.5 lb. bags per case
Preparation
1. Store Foster sauce in original container in refrigerator
and label following
proper rotation procedures.
2. Pull amount needed for each day and place in a clean, dry container, cover, label, and
refrigerate
April 2013
following proper rotation procedures.
24
FOSTER SAUCE
Ingredientes
Salsa Foster
Rinde
Aprox. 39 (cucharón #30) raciones sencillas
6 bolsas de 3.5 libras c/u por caja
Preparación
1. Guarde la salsa Foster en su envase original, en el refrigerador
,
debidamente etiquetado.
2. Retire la cantidad necesaria para el día y colóquela en un recipiente limpio y seco,
tapado y etiquetado. Refrigere
siguiendo los procedimientos adecuados
de rotación.
April 2013
25
NEW FRENCH TOAST BATTER
Ingredients
Single Batch
Weight
Weight
Liquid pasteurized eggs
32 oz.
64 oz.
French Toast Batter Concentrate, Riches
32 oz.
64 oz.
Yields
62 slices
124 slices
Double Batch
NOTE: Half or quarter batches of French toast batter may be prepared
for slow business periods.
Preparation
1. Pull French Toast Batter Concentrate from freezer
2. Thaw under refrigeration
.
for 24 hours before needed.
NOTE: Agitate French toast batter prior to pouring.
3. Pour eggs and thawed French toast batter concentrate into a clean, dry container.
Mix well using a wire whisk until thoroughly blended for 30 seconds.
4. Cover, label, and refrigerate
until needed.
following proper rotation procedures
CAUTION: All containers and utensils used for French toast batter must be
washed, rinsed, sanitized, and air dried prior to their initial
use and each refill.
5. Keep product held on the line or in the galley refrigerated
April 2013
at all times.
26
NEW FRENCH TOAST BATTER
Ingredientes Lote Sencillo
Lote Doble
Peso
Peso
Huevos pasteurizados 32 onzas
64 onzas
Batido de French Toast,
Concentrate, Riches
32 onzas
64 onzas
Rinde
62 rebanadas
124 rebanadas
NOTA: Puede preparar cantidades más pequeñas de batido para tostada
Francesa para los períodos lentos.
Preparación
1. Retire el batido de French Toast Concentrate del congelador
2. Descongele bajo refrigeración
.
por 24 horas.
NOTA: Agita el batido de French Toast Consentrate antes de verter.
3. Vierta los huevos y el batido de French Toast Consentrate descongelado en un
recipiente limpio y seco. Revuelva bien usando un batidor de alambre, mezcle por
30 segundos.
4. Cubra, etiquete y refrigere
adecuados hasta que se necesite.
siguiendo los procedimientos de rotación
PRECAUCIÓN: Todos los recipientes y utensilios usados en el batido
para tostada Francesa deben ser lavados, enjuagados, saneados y
secados al aire, antes de su uso inicial y para usos subsecuentes.
5. Mantenga el producto refrigerado
en la cocina.
April 2013
en todo momento, ya sea en línea o
27
PEACH TOPPING
Ingredients Peach Topping
Yields
40 side portions, per bag
4/6 lb. poly bags per case
Preparation
1. Store peach topping in freezer
2. Thaw in refrigerator
and label following proper rotation procedures.
for 24 hours before use.
NOTE: While in bag ensure all peaches are covered with slurry.
3. When thawed, place into a clean, dry container. Cover, label, and refrigerate
NOTE: Peaches are served cold. During use on line, hold under
refrigeration
April 2013
28
PEACH TOPPING
Ingredientes Cubierto de durazno
Rinde
40 porciones sencillas por bolsa
4 bolsas, 6 libras c/u por caja
Preparación
1. Guarde el cubierto de durazno en el congelador,
, debidamente etiquetado.
por 24 horas antes de su uso.
NOTA: Mientras en la bolsa, asegúrese que todos los duraznos
estén cubiertos en jugo.
3. Una vez descongelado, coloque en un recipiente limpio y seco. Cubra y etiquete.
Mantenga bajo refrigeración
rotación. Use como se necesite
siguiendo los procedimientos adecuados de
.
NOTA: Los duraznos se sirven frío. Durante uso en la linea, mantenga
bajo refrigeración.
April 2013
29
HONEY ROASTED PECAN PIECES
Ingredients
Honey Roasted Pecan Pieces
Yields
52, heaping soupspoons per bag
Preparation
1. Store honey roasted pecans in dry storage room.
2. Pull product as needed and reseal original bag.
3. Transfer to a clean, dry 1/9 pan, cover, label and hold at room temperature
(68˚ - 78˚F) following proper rotation procedures.
NOTE: Keep pecans sealed and covered at all times to prevent them from
drying together.
April 2013
30
HONEY ROASTED PECAN PIECES
Ingredientes
Nueces glaseadas (Honey Rosted Pecans)
Rinde
52 (cuchara sopera amontonada) porciones por bolsa
Preparación
1. Guarde las nueces glaseadas (honey roasted pecans) en el almacén seco.
2. Retire el producto como se necesite y cierre nuevamente la bolsa.
3. Transfiera a un recipiente de 1/9 limpio y seco. Cubra, etiquete y mantenga a
temperatura ambiente (68˚ - 78˚F) siguiendo los procedimientos de
rotación adecuados.
NOTA: Mantenga la bolsa de nueces cerrada o en recipiente tapado
en todo momento para prevenir que se seque juntos.
April 2013
31
VANILLA SAUCE
Ingredients
Vanilla sauce, frozen
Yields
Approx. 30, 1 oz. portions/carton
Preparation
1. Pull vanilla sauce from freezer
2. Thaw under refrigeration
.
for 24-hours in original container.
3. Pour thawed vanilla sauce into a clean, dry squeeze bottle, do not cut tip.
NOTE: Agitate vanilla sauce prior to pouring.
4. Cover, label, and refrigerate
NOTE: Keep product held under refrigeration at all times.
April 2013
32
VANILLA SAUCE
Ingredientes
Salsa de Vainilla, congelado
Rinde
Aprox. 30 porciones de 1 onza por caja
Preparación
1. Retire la salsa de vainilla del congelador
.
por 24 horas en su recipiente original.
3. Vierta la salsa de vainilla, descongelada en una botella blanda limpio y seco, no
corte la punta.
NOTA: Agite la salsa de vainilla antes de verter.
4. Cubra, etiquete y refrigere
rotación adecuados.
siguiendo los procedimientos de
NOTA: Mantenga el producto bajo refrigeración en todo momentos.
April 2013
33
THAWED IQF BLUEBERRIES
Ingredients
Blueberries, IQF
Preparation
1. Open bag of frozen blueberries and transfer amount needed into a clean, dry
for use on
container. Cover, label and thaw for 8 hours under refrigeration
the line.
April 2013
34
THAWED IQF BLUEBERRIES
Ingredientes Arándanos, IQF
Preparación
1. Abra la bolsa de arándanos congeladas y transferir cantidad necesaria a
un recipiente limpio y seco. Cubra, etiquete y descongele por 8 horas bajo
refrigeración
.
April 2013
35
BANANA FOSTER FRENCH TOAST
Side Order: Service Plate
Ingredients
Full Order: Platter
Server Garnish
Side order:
Powdered sugar
½ oz. liquid butter alternative (LBA) OR
salad oil
Rosette of whipped topping
2 slices Brioche bread, thawed
New French toast batter
5 banana slices (¼" thick)
1 (#30 level scoop) Foster sauce
Full order:
salad oil
10 banana slices (¼” thick)
2 (#30 level scoops) Foster sauce
Preparation
1. Ladle LBA OR salad oil onto grill and spread with spatula.
2. Using tongs, dip each slice of bread in new French toast batter
evenly coated.
until
3. Gently shake off excess batter and cook approximately 2-3 minutes on each side
to 165°F
. Trim excess batter before flipping. NO SOGGY FRENCH TOAST.
4. Shingle French toast as shown.
5. Place banana slices and Foster sauce in soup bowl. Microwave for 30 seconds to 130°F.
Full Order: Microwave for 50 seconds to 130°F.
CAUTION: Content will be hot.
6. Evenly pour bananas and Foster sauce over French toast as shown.
April 2013
36
BANANA FOSTER FRENCH TOAST
Orden Sencilla: Plato de Servicio
Ingredientes
Orden Completa: Platón
Adorno
Orden sencilla:
Azúcar en polvo
½ oz. sustituto de mantequilla (LBA) O
aceite para ensalada
Roseta de crema batida
2 rebanadas de pan Brioche, descongelado
Nuevo batido para pan Francés
5 rebanadas de plátano (grosor ¼")
1 (cucharón #30, al ras) salsa Foster
Orden completa:
10 rebanadas de plátano (grosor ¼")
2 (cucharón #30, al ras) salsa Foster
Preparación
1. Vierta LBA O aceite para ensalada en la plancha y extienda con la espátula.
2. Usando unas tenazas, sumerja las rebanadas de pan en el nuevo batido para pan Francés
, hasta que estén bien cubiertas.
3. Sacuda el exceso de batido y cocine cada lado por aproximadamente 2-3 minutos a
165°F
. Corte los excesos de batido antes de voltear. EL PAN FRANCÉS, NO
DEBE QUEDAR MOJADO.
4. Coloque en forma escalonada el pan Francés como se muestra.
5. Coloque las rebanadas de plátano y la salsa Foster en un plato para sopa. Caliente en el
horno de microondas por 30 segundos a 130ºF.
Orden Completa: Caliente en el horno microondas por 50 segundos a 130ºF.
PRECAUCIÓN: El contenido estará caliente.
6. Coloque los plátanos y la salsa Foster en forma uniforme sobre el pan Francés,
como se muestra.
April 2013
37
BERRY BERRY FRENCH TOAST
Ingredients
Full Order: Platter
Server Garnish
Side order:
Powdered sugar
salad oil
1 heaping (1½ oz.) spoodle strawberries
in glaze
5 IQF blueberries, thawed
Full order:
salad oil
2 heaping (1½ oz.) spoodle strawberries
in glaze
10 IQF blueberries, thawed
Preparation
evenly coated.
until
to 165°F
5. Top with strawberries in glaze and sprinkle with thawed blueberries as shown.
April 2013
38
BERRY BERRY FRENCH TOAST
Ingredientes
Adorno
Orden sencilla:
Azúcar en polvo
1 (1½ oz.) spoodle, amontonada, fresas
en base de jugo
5 arándanos IQF, descongelados
Orden completa:
2 (1½ oz.) spoodle, amontonadas, fresas
en base de jugo
10 arándanos IQF, descongelados
Preparación
2. Usando unas tenazas, sumerja las rebanadas de pan en el nuevo batido para pan Francés
165°F
. Corte los excesos de batido antes de voltear. EL PAN FRANCÉS, NO DEBE
QUEDAR MOJADO.
5. Cubra con fresas en base de jugo y arándanos descongelados como se muestra.
April 2013
39
PEACHES & CREAM FRENCH TOAST
Ingredients
Side order:
salad oil
½ solid spoon of peach topping
(approx. 4-5 slice peaches)
Full Order: Platter
Server Garnish
1 oz. vanilla sauce (zigzag)
1 heaping soupspoon honey roasted pecans
Powdered sugar
Full order:
salad oil
1 solid spoon of peach topping
(approx. 6-8 slice peaches)
Preparation
evenly coated.
until
to 165°F
5. Top with peach topping as shown.
April 2013
40
PEACHES & CREAM FRENCH TOAST
Ingredientes
Adorno
Orden sencilla:
1 oz. salsa de vainilla (zigzag)
1 cucharada, amontonada
Nueces glaseadas
(Honey Roasted Pecans)
Azúcar en polvo
½ cuchara solida, Peach Topping
(aprox. 4-5 rebanadas de durazno)
Orden completa:
1 cuchara solida, Peach Topping
(aprox. 6-8 rebanadas de durazno)
Preparación
2. Usando unas tenazas, sumerja las rebanadas de pan en el nuevo batido para pan
Francés
165°F
. Corte los excesos de batido antes de voltear. EL PAN FRANCÉS, NO DEBE
QUEDAR MOJADO.
5. Cubra con Peach Topping como se muestra.
April 2013
41
COMBO EGG PLATES
EGG
COMBO
REGULAR
COMBO
SAUSAGE
COMBO
Service Plate
Platter
Platter
BACON
COMBO
HAM
COMBO
ULTIMATE BACON &
SAUSAGE COMBO
Platter
Platter
Platter
Ingredients
Bacon Combo
2 eggs, any style
4 oz. hash browns
4 bacon strips
Egg Combo
2 eggs, any style
4 oz. hash browns
Regular Combo
2 eggs, any style
4 oz. hash browns
2 bacon strips or 2 pork sausage links
Sausage Combo
2 eggs, any style
4 oz. hash browns
4 pork sausage links
Note: Line recipes
Ham Combo
2 eggs, any style
4 oz. hash browns
1 ham steak (4 oz.)
Ultimate Bacon & Sausage Combo
2 eggs, any style
4 oz. hash browns
3 bacon strips
3 pork sausage links
are available for eggs, hash browns, bacon strips and pork sausage links.
Preparation
1. For ALL COMBOS: Prepare 2 eggs
any style. Cook 4 oz. hash browns to 145°F
or reheat to 165°F
. Plate as shown.
2. For REGULAR COMBO: Finish 2 bacon strips to 165°F
or heat 2 pork sausage links to
155°F. Plate as shown.
3. For BACON COMBO: Finish 4 bacon strips to 165°F
. Plate as shown.
4. For SAUSAGE COMBO: Heat 4 pork sausage links to 155°F. Plate as shown.
5. For HAM COMBO: Heat 1 (4 oz.) ham steak to 155°F on both sides. Plate as shown.
6. For ULTIMATE BACON & SAUSAGE COMBO: Finish 3 bacon strips to 165°F
and heat 3
pork sausage links to 155°F. Plate as shown.
7. Prepare and serve with guest’s choice of accompaniment.
April 2013
42
COMBO EGG PLATES
EGG
COMBO
REGULAR
COMBO
SAUSAGE
COMBO
Plato de Servicio
Platón
Platón
BACON
COMBO
HAM
COMBO
ULTIMATE BACON &
SAUSAGE COMBO
Platón
Platón
Platón
Ingredientes
Egg Combo
2 huevos, al gusto
4 onzas de papas ralladas
Regular Combo
2 huevos, al gusto
2 tiras de tocino o 2 salchichas de puerco
Sausage Combo
2 huevos, al gusto
4 salchichas de puerco
Nota: Recetas de linea
Bacon Combo
2 huevos, al gusto
4 tiras de tocino
Ham Combo
2 huevos, al gusto
1 bistec de jamón (4 onzas)
Ultimate Bacon & Sausage Combo
2 huevos, al gusto
3 tiras de tocino
3 salchichas de puerco
son disponible para los huevos, papas ralladas, tiras de tocino y salchichas de puerco.
Preparación
1. Para TODOS LOS COMBOS: Prepare 2 huevos
al gusto. Cocine 4 onzas de papas ralladas a
145°F
o recaliente a 165°F
. Sirva como se muestra.
2.Para REGULAR COMBO: Termine de cocinar 2 tiras de tocino a 165°F
puerco a 155°F. Sirva como se muestra.
3.Para BACON COMBO: Termine de cocinar 4 tiras de tocino a 165°F
o caliente 2 salchichas de
. Sirva como se muestra.
4. Para SAUSAGE COMBO: Caliente 4 salchichas de puerco a 155°F. Sirva como se muestra.
5.Para HAM COMBO: Caliente 1 (4 onzas) bistec de jamón a 155°F. Sirva como se muestra.
6.Para ULTIMATE BACON Y SAUSAGE COMBO: Termine de cocinar 3 tiras de tocino a 165°F
caliente 3 salchichas de puerco a 155°F. Sirva como se muestra.
y
7. Prepare y sirva con la opción de acompañamiento que el cliente haya hecho.
April 2013
43

IHOP Brioche French Toast Rollout Guide

Transcription

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