WOW BRAND HOLDINGS INC.

(WBHI)
KM 15 East Service Road,
Corner Marian Road 2 Tindalo St.
San Martin De Porres, Paranaque City

QARD MEMO 2022-033

Date: April 28, 2022
To: Peri-Peri Co-owned and Franchise Stores
CC: Marketing | Operations | Delivery | Learning | Supply Chain | QSCH
From: Marketing Department – QARD Division
RE: Reiteration on the Standard Preparation of Leftover Peri-Peri Charcoal Chicken

This is to reiterate that we have a standard preparation of Leftover Peri-Peri Charcoal Chicken based on
the Product Manual from Training Department. However, we have added some adjustments on the
standard preparation and product usage of Leftover Chicken. For easier reference, we have highlighted
key things to remember in red and blue. Kindly refer to the table below for full details:

A. Portion Control Guide

Leg and Thigh Part Breast and Wing Part
INGREDIENTS
Weight, Leftover Chicken Meat Weight, Leftover Chicken Meat
1 Quarter Chicken,
85-100 grams 125-140 grams
leftover
YIELD Good for 3 servings of BBQ Chicken Quesadilla, or Good for 4 servings of BBQ Chicken Quesadilla, or
Good for 2 servings of Chicken Wrap, or Good for 3 servings of Chicken Wrap, or
Good for 1 batch of Chicken Soup Good for 1 batch of Chicken Soup

PRODUCT USAGE Weight, Leftover Chicken Meat Volume, Leftover Chicken Meat
BBQ Chicken Quesadilla 30 grams -
Chicken Wrap 50 grams -
Chicken Soup 85-140 grams 1 quarter chicken

B. Preparation Procedure of Leftover Peri-Peri Charcoal Chicken

FLOW DETAILS CRITICAL POINTS

START LEFTOVER CHICKEN DEFINED:

1. Remaining chicken after Store
Operations.
2. Beyond 1 Hour Holding Time.

Note: LEFTOVER CHICKEN MUST BE

PULLED IMMEDIATELY AFTER STORE
OPERATIONS OR IF THE CHICKEN IS
BEYOND THE 1HR HOLDING TIME TO
ENSURE CORRECT ACCOUNTING OF
WASTAGE AND TO MAINTAIN PRODUCT
QUALITY.

DISCLOSURE AGREEMENT: This document contains confidential and proprietary information of WOW Brand Holdings Inc. No part of this document
shall be reproduced in any form without the consent of issuing department of WOW Brand Holdings Inc.
 WOW BRAND HOLDINGS INC. (WBHI)
KM 15 East Service Road,
Corner Marian Road 2 Tindalo St.
San Martin De Porres, Paranaque City

STEP 1: Get leftover Peri-Peri Chicken inside Critical to Quality:

holding cabinet. Follow correct shelf life of
chicken. Prolonged shelf
life of chicken will result to
off taste and poor quality of
chicken.

STEP 2: Place Peri-Peri Charcoal Chicken Critical to Efficiency:

on a Cambro container. Allow chicken to cool Ensure to cool down
down for approximately 30 minutes. chicken for ease and faster
way on removing chicken
skin and on chopping the
chicken meat.

STEP 3: With gloved hands, remove chicken Critical to Quality:

skin. Remove chicken skin and
bones of the chicken.
Chicken meat with skin will
affect taste and quality of
chicken product.

STEP 4: Using white chopping board and Critical to Quality:

white knife, slice chicken meat into strips for Follow correct dimension of
quesadilla and wraps while small cubes chicken cubes. Too small
for chicken soup. chicken cubes or too big
chicken cubes will affect
the quality of the product.

Critical to Quality:
Follow correct shelf life of
chicken. Prolonged shelf
life of chicken will result to
off taste and poor quality of
chicken.
Dimension:
38-50mm x 3-4mm (LxW) for strips
3-4mm x 3-4mm (LxW) for small cubes

STEP 5: Place chopped chicken meat in a

Cambro container. Cover, label and store
inside chiller.

END
Shelf-life: 24 hours

DISCLOSURE AGREEMENT: This document contains confidential and proprietary information of WOW Brand Holdings Inc. No part of this document
shall be reproduced in any form without the consent of issuing department of WOW Brand Holdings Inc.
 WOW BRAND HOLDINGS INC. (WBHI)
KM 15 East Service Road,
Corner Marian Road 2 Tindalo St.
San Martin De Porres, Paranaque City

For Training Department, please ensure that all changes will reflect on the corresponding product manual.

Please post this memo in your respective office bulletin boards and online messaging groups to keep it
updated. Make sure that the above-mentioned guidelines are clearly communicated to the restaurant team.
Ensure that a sign-up sheet is included to verify that ALL employees have read and understood the memo.
The Restaurant Manager must sign on the sign-up sheet to acknowledge that the employees have read
and understood the memo.

The Restaurant Manager must sign on the sign-up sheet to acknowledge that the employees have read
and understood the memo.

For Manpower Agency-Related Employees, appointed Team Leader must ensure that all the team
members have read and understood the memo. He/she must sign on the sign-up sheet to acknowledge
that the employees have read and understood the memo and then endorse a copy of sign-up sheet to the
Restaurant Manager.

For queries, please feel free to email qard@periperichicken.ph.

Thank you very much.

Prepared by: Approved by:

John Christian M. Reyes Joy S. de Villa

Quality Assurance Specialist Marketing/QARD Head

DISCLOSURE AGREEMENT: This document contains confidential and proprietary information of WOW Brand Holdings Inc. No part of this document
shall be reproduced in any form without the consent of issuing department of WOW Brand Holdings Inc.