FULL Fall Menu Binder

Fall menu Binder
Home of America’s Farm Fresh!

America’s Farm fresh
The Fall Menu, starting 8/15, features items that will:
 Show Bob Evans commitment to seasonal farm fresh flavors
 Give the guests NEW craveable, satisfying choices
 Offer exciting options with NEW premium sides
 WOW the guests! Focus on delivering genuine hospitality!
Celebrate Apple Season

From the crate to your plate!
Seasonal Farm Caramel Apple topping enhances
Fresh Flavors our buttermilk hotcakes and
Brioche French toast
Rancher BBQ Beef

Craveable, How Bob Evans does BBQ Beef!
Satisfying Three menu options that are
options craveable, satisfying and highlight
great flavor combinations!
Premium Sides
Rancher Potatoes, Onion Rings
Exciting choices Loaded French Fries, Loaded
Mashed Potatoes
*Load any side for $1.29!
Genuine Hospitality
As you learn the Fall Menu, use
WOW The Guests! the Hospitality Essentials to
WOW the guests with our food
and hospitality!
Confidential and proprietary to Bob Evans Restaurants LLC, Fall FY24

1
Menu training
It is now time to learn how to make and sell the new menu items! To successfully launch the
Fall Menu, you must:
LEARN the Menu materials

Use the Training Guide, Recipes, KDS Videos and Storyboards to become menu experts.
COMMUNICATE the information to your team

Use your manager meeting agenda and pre-shift meetings to guide you on how to
communicate the Menu to your managers, key supervisors and team members.
EXECUTE picture perfect plates

MAKE perfect plates, TASTE all the new items and SELL the new items to the guest! Use your
NEW pre-shift cards, FOH menu guide and pre-shift poster as you MAKE, TASTE and SELL!
Remember, perfect practice = perfect plates!

2
beverages
Made with 100% apple juice!
Beverage Details
o One pump of pomegranate syrup
o 8 oz. of apple juice
o Serve with lemon wedge, iced tea spoon & straw
Appleberry Splash
o One pump of pomegranate syrup
o 8 oz. of apple juice
o Serve with opened bottle of prosecco
Appleberry Mimosa*
*Available for our over 21 guests in our Beer & Wine locations
Shareables
Use the table card to suggest our shareables to every guest!
Order a shareable any time of day – breakfast, lunch or dinner!
Item Details
o Two portions of seasoned crispy potatoes
o Topped with cheddar cheese, bacon, ranch
dressing, green onions
Rancher Crispy Potatoes

o Eight thick cut onion rings
o Served with ranch dressing
Onion Rings

3
Breakfast
Celebrate Apple Season! From the crate to your plate!
Item Details
o Choice of hash browns or home fries
o Choice of farm-famous breakfast meat
o Eggs, cooked to order
o Hotcakes or Brioche French toast
o Griddle topped with roasted apples, caramel,
powdered sugar, whipped topping
o Served with syrup and butter
Caramel Apple Farmer’s Choice
o Four buttermilk hotcakes
o Topped with roasted apples, caramel, powdered
sugar, whipped topping
o Choice of farm - famous breakfast meat
Caramel Apple Hotcakes

o Two slices of Brioche French toast
o Topped with roasted apples, caramel, powdered
sugar, whipped topping
o Choice of farm - famous breakfast meat
Caramel Apple French Toast

4
Lunch & dinner
BBQ Beef is braised and barbecued! Burger patty is 100% black angus beef!
Item Details
o One portion of seasoned crispy potatoes
dressing, BBQ beef, BBQ sauce, green onions,
onions rings
Rancher BBQ Beef Dinner

o Two scoops of mac & cheese
dressing, BBQ beef, BBQ sauce, green onions,
onions rings
Rancher BBQ Beef Mac & Cheese

o Topped with American cheese, ranch dressing,
BBQ beef, BBQ sauce, onions rings, pickles
Rancher BBQ Beef Burger

5
Premium & Loaded Sides
Guests can upgrade to a premium side OR load their
hashbrowns and home fries for $1.29!
Item Details
o One portion of seasoned crispy potatoes
dressing, green onions
Rancher Potatoes
o Five thick cut onion rings
o Available in Family Size
Onion Rings
o Pictured on the core menu
o Topped with cheddar cheese, bacon,
sour cream and green onions
Loaded Mashed Potatoes

o Fresh, crispy fries
o Topped with cheddar cheese, bacon, sour
cream and green onions
Loaded French Fries

o Topped with cheddar cheese, bacon, sour
cream and green onions
Loaded Hashbrowns
and Loaded Home Fries

6
BAKERY & DESSERTS
Take your Sweet Time and enjoy some pumpkin bread and pie!
Item Details
o Pumpkin flavored specialty bread
o Whole loaves available in the bakery
Pumpkin Bread
o Stock whole pies in bakery for grab & go
o Serve slice in small bowl
o Add golf ball size dollop of whipped topping
Pumpkin Pie
o Seasonal favorite!
Pecan Pie
o Add golf ball size dollop of whipped topping
Triple Berry Pie

7
Recipe updates and Menu changes
Coach your team on the recipe and menu changes for each of the items!
Item Detail
o Fresh addition to new and core menu items
Green Onions o Adds color and flavor
o Review the recipe for procedure steps
o Potatoes arrive cooked and frozen
o Thaw potatoes before smashing
Smashed Potatoes o Water is released from the potato while smashing
o Drain smashed potatoes before portioning
o Thaw apples in bag
o Transfer to a pan for storage on grill line
Apple Handling
o Dressing bread cubes and seasoning packet replace

Bread & Celery ready made dressing mix
Dressing o Review new recipe for updates to prep procedure
o Sirloin steak is cooked to order and topped with grilled

Sirloin Steak – mushrooms and onions
with option to add o Guests can add three Fried Shrimp to the Sirloin Steak
Fried Shrimp o Look at the Sizzling Steak & Seafood menu category for
new menu description
o Premium sides are on the menu in a separate category
from Farmhouse sides
Premium Sides o Loaded mashed potatoes are pictured on the menu
o Guests can upgrade to a premium sides for $1.29
o All cheese is inside of the omelet
Southwest Omelet o Garnish with cilantro lime cream sauce, tomatoes and
avocado
o Reduce garnish to 1 soup spoon of cheddar cheese
3-Meat Omelet

8
Purchasing Information
Your inventory worksheet will be updated to include the new items on July 31.
ADDED SKU AND AUTO SHIPMENT
Added SKU Case Size GFS Item Number Auto shipment
Baby Potatoes 6-2.5# 241448 2
Roasted Apples 6-2.5# 241447 2
Green Onions 1-2# 596981 1
Onion Rings 12-2# 637531 1
Pumpkin Pie 1-6ct. 125473 1
Pecan Pie 1-6ct. 773344 1
Triple Berry Pie 1-6ct. 997519 1
Pumpkin Spice Packet 36 each 552832 1
Crème Cake Mix 16 bags 936552 1
Pumpkin Puree 6-#10 cans 186244 1
Pomegranate Drinkfit 6 jugs 359346 1
Increased Usage
Increased Usage Case Size GFS Item Number

Pot Roast 9-4# 821960
Pasta, Mac & Cheese 4-5# 147661
Wildfire Sauce 6-4# 575160
FIFO Bottles Available on FMP

9
deleted Item and deleted SKU
Deleted Menu Item Deleted SKU

Dang Hot Chicken Dinner
Dang Hot Sauce
Dang Hot Chicken FMTG
Strawberry Drinkfit
Dang Hot Chicken Sandwich
Strawberry Sauce
Strawberry Citrus Splash
Fresh Strawberries
Strawberry Mimosa
Strawberry Gel Mix
Fresh Berry Farmer’s Choice
Strawberry Pie Base
Fresh Berry Hotcakes
Chicken Salad
Fresh Berry French Toast
Lite Berry Vinaigrette
Fresh Berry Oatmeal
Fresh Berry Salad
Fresh Berry Salad Pick 2
Chicken Salad Fruit Plate
Strawberry Pie
Cowboy Fries
Sirloin & Shrimp

10
MENU TOOLS
Along with this menu binder, you have a set of tools that will help you learn the menu and
communicate the menu information to your team. Review how to use each menu tool below.
o New! LTO & Updated Core Recipes – Located in the back of the menu binder. Review
the new recipes in detail during pre-shift meetings to ensure perfect execution.
o Prep & Grill Recipe Books – Family Meals, Bulk & Farmhouse Feast recipe books will be
distributed with the holiday program in September.
o Schematics and Prep Lists – Post schematics on all BOH equipment when they are
available on BE|Net on July 31.
o KDS Videos – Watch the KDS video to learn and review cooking and plating procedures.
- Onion Rings – Shareable and Side
- Rancher Crispy Potatoes – Shareable and Side
- Caramel Apple Hotcakes
- Caramel Apple French Toast
- Rancher BBQ Beef Dinner
- Rancher BBQ Beef Mac & Cheese
- Rancher BBQ Beef Burger
o Storyboards – Post the 14 new storyboards and discard previous versions. Storyboards
will show you the build procedures of the items.
- 1000 - Watt Grill Microwave Chart
- 1000 - Watt Dessert Microwave Chart
- Breakfast Bowls & Biscuit Sandwiches
- Rancher BBQ Beef & Rancher Potatoes
- Carryout Packaging Guide – BOH
- Cold Beverages
- Whole & Sliced Pie
- Family Meal Entrée Portions
- Fryer Timer Chart
- Fryer Timer Strip
- Ice Cream & Cake
- Ladle & Scoops – Grill
- Ladle & Scoops – Prep
- Omelet
11
o Hero Cards – Use during your team meeting to validate perfect hero plates. Remember
to take pictures of your hero plates next to the hero cards and send them to your DO!
o Pre-Shift Meeting Poster – Place your pre-shift meeting poster where all FOH and BOH
team members can see the menu focus for each day. Use the pre-shift cards in
conjunction with the pre-shift meeting poster.
o Pre-Shift Cards – Use during your pre-shift meetings to help you teach your BOH and
FOH teams about the Fall menu items!
o FOH Menu Guide – Distribute to each FOH team member for them to learn and sell the
Fall menu items while demonstrating genuine hospitality.
o Fall Quiz Cards – Use the quiz cards to check your team’s knowledge during pre-shift
meetings and in your all team meeting.

12
marketing Materials
Review your Merchandising Plan & Checklist, located on BE│Net, for more details.
NEW MERCH COACH YOUR TEAM

o Store at the host stand and sanitize between each use
Core Menu
o Stamp the carryout menus with your restaurant details
Carryout Menu o Place a carryout menu in each carryout bag
o Have carryout menus available at the cashier station
o Place in your bakery by your cashier station
o Features bread loaves, pies and cake
o New layout with pictures to grab the guest’s attention
Bakery Easel Sign

o Place one card on each table
o New table card design to help the team sell all four
shareables and the Appleberry Splash
Table Card
o Place in your carryout area
o Front features Rancher BBQ Beef – Display 8/15
o Back features Farmhouse Feasts – Display 10/3
Carryout Poster

13
o Place in the bakery area
o Front features Caramel Apples – Display 8/15
o Back features Original Farmer’s Choice
Bakery Poster
o Place on every table in the table caddy
o Use as a selling tool for beverages, desserts and mimosas

(where applicable).
Dessert Card
o Highlights our commitment to America’s Farm Fresh by
showcasing our farming partnerships and our dedication
to delivering local, farm fresh flavors
Catering Poster
o Demonstrates our commitment to Where Good Grows by
featuring our Bob Evans Community Garden and our
partnership with FFA (Future Farmers of America)
Vestibule Poster
If you have not received your Menu Merch by, August 7th,
contact Lisa Johnson (lisa.johnson@bobevans.com).

14
Key Menu Dates
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY
7/9 7/10 7/11 7/12 7/13 7/14 7/15
KDS Videos Posted
Region Training Auto Menu Kits &

Storyboards Ship
7/16 7/17 7/18 7/19 7/20 7/21 7/22
RL to DO Cascade
Recipe Books Ship
DO Training Auto
7/23 7/24 7/25 7/26 7/27 7/28 7/29

DO to GM Cascade
All Restaurant Auto
15
7/30 7/31 8/1 8/2 8/3 8/4 8/5
Prep Lists, Marketing Merch
Manager Schematics Posted Arrive All Team Meeting
Meeting
Order Guide Active POS Active
8/6 8/7 8/8 8/9 8/10 8/11 8/12

Pre-Shift - Pre-Shift - Pre-Shift - Pre-Shift - Pre-Shift - Pre-Shift - Pre-Shift -
Caramel Apple Onion Rings Rancher Crispy Rancher BBQ Beef Rancher BBQ Rancher BBQ Onion Rings
Potatoes Dinner Beef Mac & Beef Burger
Cheese
8/13 8/14 8/15 8/16 8/17 8/18 8/19
Pre-Shift -
Rancher Crispy Fall Menu
Potatoes Post Merch Starts!
Pre-shift meetings
Conducting pre-shift meetings during the Fall Menu launch is important to align all team
members on the preparation and plating of the menu items.
During your pre-shift meetings you will:
o Teach the BOH team how to make each of the new menu items following the recipe
o Teach the FOH how to sell the menu items to the guests. Give the FOH a goal of how
many of each menu item you want them to sell during the shift.
Fall Menu Pre-Shift Meeting Schedule:

Sunday, 8/6 Monday, 8/7 Tuesday, 8/8 Wednesday, 8/9
Caramel Apple
French Toast & Rancher Crispy Rancher BBQ Beef
Onion Rings
Caramel Apple Potatoes Dinner
Hotcakes
Thursday, 8/10 Friday, 8/11 Saturday, 8/12 Sunday, 8/13
Rancher BBQ Beef Rancher BBQ Beef Rancher Crispy

Onions Rings
Mac & Cheese Burger Potatoes
Prior to the start of the Fall menu pre-shift meetings, complete the following:
Date Action
7/30 Discuss the Fall pre-shift meeting plan with the management team
Review the recipes, KDS videos and pre-shift meeting material on

7/30 – 8/5 each of the items.
8/5 Hang the pre-shift poster on your communication board

16
Conducting a Pre-Shift Meeting
o In your Fall Menu training materials, you received a new training piece - Pre-Shift Cards.
There is one card for each day of the Fall Menu pre-shifts meetings.
o Side One has the agendas for you to follow for your BOH and FOH pre-shift meeting.
o Side Two contains talking points for the FOH pre-shift meeting.
o When you have finished your BOH and FOH pre-shift meeting, hang the Pre-Shift Card
on your communication board next to the Pre-Shift Meeting Poster
Side One
Side Two
Follow the pre-shift meeting schedule and use your Pre-Shift Cards to be set up for success!

17
Pre-Shift Meeting Agendas
BOH
Say to the BOH Team: Today’s featured Fall Menu item is __________.
Introduce
the Items o Watch the KDS videos for the item
o Show the storyboard (if applicable) for the item
o Use the recipe and storyboards to make and plate two of the item.
One will be for the BOH to taste and one will be for the FOH to taste
o Have one person read the recipe and one person make the item
Make the o Discuss proper build and plating procedures
Items o Ask questions during the process to ensure everyone is paying
attention and understands the build and plating procedures
o Place one of the completed items in the prep area for the BOH and
one in the Expo window for the FOH
o Have the BOH team taste the item
o Ask the team what flavors they taste
Taste the
o Use the pre-shift meeting poster for the flavors they should taste
Items
o Ask the team if they have any questions

o Move to the FOH to begin their pre-shift meeting
Wrap up

18
FOH
Say to the FOH Team: Today’s featured Fall Menu item is __________.
Introduce o Direct the FOH team to locate the featured item, along with the
the Items beverages, on their FOH Menu Guide
o Have a team member read the item notes
o Locate the featured item in the menu and read the description
o Taste the featured item and ask the team what flavors they taste
o Share the Farm Fresh Flavors listed on the pre-shift card
Taste the
o Share the Hospitality Essentials notes on the pre-shift card
Items
o Share the Sell It To The Guests notes listed on the pre-shift card
Sell the o Give the FOH a goal of how many to sell during the shift
items
o Ask the team if they have any questions
Wrap Up

19
Preparation Checklists &
Meeting agendas
Prior to each meeting, you will complete a preparation checklist. The preparation
checklist contains action items that will prepare you for the meeting.
DO to GM cascade
DO to GM Cascade Preparation Checklist
Date Task
All managers and key supervisors - Review the Fall Menu Materials.
7/13 – 7/19 Once reviewed, store all materials together in the office.
- Fall Menu Binder
Mark (X) when - FOH Menu Guide
Complete - Pre-Shift Meeting Poster
- Pre-Shift Menu and Fall Quiz Cards
- Hero Table Cards
_______ - Storyboards
- Recipe Books – shipped on 7/19
(Note: All core menu changes are included in the Fall Menu Binder)
All managers and key supervisors - Watch the following KDS Videos:
7/13 – 7/19 - Rancher Potatoes
- Onions Rings
Mark (X) when - Rancher BBQ Beef Dinner
Complete - Rancher BBQ Beef Mac & Cheese
_______ - Caramel Apple Hotcakes
All managers and key supervisors – Review the hospitality messages

7/13 – 7/19 that have been published in Bob’s Bulletin
- Respect
Mark (X) when - Smile
Complete - Fast & Friendly
- Quality Matters
- My Pleasure
_______ - Thank You
Make notes on how you can display these Hospitality Essentials while
learning and teaching the Fall Menu
GM brings the Fall Menu Binder to the DO to GM Cascade Meeting.
DO to GM
Meeting Date Write down any questions you have after reviewing the materials.
________

20
Prepping for the DO to GM Cascade Meeting
(This will only need to be completed if your restaurant is hosting the Cascade Meeting)
THAW FILL or STOCK

o Apples o NEW Onion Rings
o Whipped Topping o Caramel Sauce
o Burgers o Powdered Sugar
o Brioche Buns o Brioche Bread
o Potatoes o Mac & Cheese
o Pumpkin, Pecan and Triple Berry Pie o Bottled Ranch
o Bottled BBQ Sauce
PREP
o Salt Pepper Mix
o NEW Caramel Apple Griddle Topping
o Shredded Cheddar Cheese
o NEW Smashed Potatoes
o American Cheese
o NEW Green Onions
o Pomegranate Syrup
o Hotcake Batter
o French Toast Batter
o Pumpkin Bread
o Portion Pot Roast
o Bacon Pieces
o Pickle Skewer
Setting up the hero table prior to the meeting

o Using the recipes, prepare the following:
- Onion Rings Shareable o Place each perfect plate on a table with the
- Onion Rings Premium Side hero card in front of the plate
- Rancher Potato Shareable o Use the hero table picture below for reference
- Rancher Potato Premium Side
- Caramel Apple Brioche French Toast
- Farmer’s Choice – Caramel Apple
- Pumpkin Pie
- Pecan Pie
- Triple Berry Pie
- Pumpkin Bread Spring Menu Hero Table
- Appleberry Splash
- Appleberry Mimosa (if applicable)

21
DO to GM Meeting Agenda
Time Topic Notes
Use the America’s Farm Fresh page in the menu binder and review
the four focuses of this menu; seasonal farm fresh flavors, craveable,
Welcome to satisfying options, exciting choices and WOWing the guests!
15 min America’s
Farm Fresh! Learn the Menu Items
o Go to the Hero Table. Using the Menu Items page, review the
highlights of the menu category and the details of each menu item
o Use the Recipe Updates and Menu Changes page and talk about
Recipe Updates each item and the change to that item
10 min and Menu
Changes
o Use the Purchasing Information to review the new products
Purchasing o Discuss each Menu Tools and how to utilize the tools during
10 min Information & training
Menu Tools
o Use the Marketing Materials page and review each Fall Merch
Marketing piece. Merch highlights are highlighted in yellow
10 min o Ensure everyone knows where to find the Merchandise Plan &
Materials
Checklist on BENet
Split into two groups. Make the items using the recipes, then switch.
Make sure to taste the menu items once prepared!
o Group A: Rancher Potatoes, Onion Rings, Caramel Apple Hotcakes,
35 min Perfect Practice Caramel Apple French Toast
o Group B: Rancher BBQ Beef Dinner, Rancher BBQ Beef Mac &
Cheese, Rancher BBQ Beef Burger
o Hospitality Messaging in Bob’s Bulletin – what did you learn?
o ASK the group: What is the difference between Great Service and
Displaying Genuine Hospitality?
15 min
Hospitality o Ask the group: How can you display the Hospitality Essentials while
teaching the Fall Menu?
o Discuss the Pre-Shift Meetings and how to successfully
communicate the information to every team member
10 min Perfect Execution o Review your Pre-Shift Tools –poster, menu cards, quiz cards
o Team members schedule in NBO for all team meeting

o Review preparation checklists leading to the Fall Menu Launch Date
5 min Next Steps

22
Manager Meeting
Manager Meeting Preparation Checklist
Date Task
All Restaurant Auto
- Validate all items from have been received
7/24 – 7/25 - Organize the walk-in and dry stock shelves with new items
Prepping for the All Team Meeting
THAW FILL or STOCK

o Apples o NEW Onion Rings
o Whipped Topping o Caramel Sauce
o Burgers o Powdered Sugar
o Brioche Buns o Brioche Bread
o Potatoes o Mac & Cheese
o Pumpkin, Pecan and Triple Berry Pie o Bottled Ranch
o Bottled BBQ Sauce
PREP
o Salt Pepper Mix
o NEW Caramel Apple Griddle Topping
o Shredded Cheddar Cheese
o NEW Smashed Potatoes
o American Cheese
o NEW Green Onions
o Pomegranate Syrup
o Hotcake Batter
o French Toast Batter
o Pumpkin Bread
o Portion Pot Roast
o Bacon Pieces
o Pickle Skewer

23
manager Meeting Agenda
Time Topics Notes
Use the America’s Farm Fresh page in the menu binder and review
the four focuses of this menu; seasonal farm fresh flavors, craveable,
Welcome to satisfying options, exciting choice and WOWing the guests!
America’s o Using the Menu Items page, review the highlights of the menu
10 min
Farm Fresh! category and the details of each menu item
o Review the questions based on the study the managers did prior
to the meeting
o Use the Recipe Updates and Menu Changes page and talk about
each item and the change to that item
Recipe Updates
10 min
and Menu Changes
o Use the Purchasing Information to review the new products

Purchasing o Discuss each Menu Tools and how to utilize the tools during
10 min Information & training
Menu Tools
o Use the Marketing Materials page and review each Fall Merch
piece. Merch highlights are highlighted in yellow
Marketing
10 min o Ensure everyone knows where to find the Merchandise Plan &
Materials
Checklist on BENet
o Schedule team members in NBO for team meeting

o Assign meeting responsibilities
Preparing for the

10 min All-Team Meeting Hero Table Set Up
o GM prepares the food for the hero table
o BOH team will be preparing the food to taste
o PERFECT PLATES – Use the recipes and Hero Table Cards
o Discuss the Pre-Shift Meetings and how to successfully

communicate the information to every team member
10 min o Review your Pre-Shift Tools –poster, menu cards, quiz cards
Pre-Shift Meetings
o All Team Meeting Preparation Checklist
5 min Next Steps

24
All Team Meeting
All Team Meeting Preparation Checklist
Date Task Mark Complete (X)
o Print the line schematics and prep lists
7/31 – 8/4 o Post and update the BOH to align with the line schematics
o Update your order guide and inventory worksheets with the
new items
7/31
o Review your smallware inventory and make any necessary
purchases (connect with your DO prior to placing the order)
o Validate all the marketing merch has arrived
8/1 o Contact Lisa Johnson (email on marketing materials page) if
you are missing any items
o Validate the POS has been updated with the Fall Menu Items
8/1
o Remind all team members about the Fall Menu meeting on

8/1 – 8/4
Saturday, 8/5 @ 2pm
o Post the pre-shift meeting poster on the communication board
o Gather the following materials and place together:
- Fall Menu Binder
8/4
- FOH Menu Guide
- Fall Quiz Cards
- Hero Cards
Setting up the hero table prior to the meeting

o Using the recipes, prepare the following:
- Onion Rings Shareable o Place each perfect plate on a table with the
- Onion Rings Premium Side hero card in front of the plate
- Rancher Potato Shareable o Use the hero table picture below for reference
- Rancher Potato Premium Side
- Caramel Apple Brioche French Toast
- Farmer’s Choice – Caramel Apple
- Pumpkin Pie
- Pecan Pie
- Triple Berry Pie
- Pumpkin Bread Spring Menu Hero Table
- Appleberry Splash
- Appleberry Mimosa (if applicable)
25
All Team Meeting Agenda
Time Topics Notes
o Ask if everyone has clocked in!
o Pass out the FOH Menu Guide
Use the America’s Farm Fresh page in the menu binder and review the
four focuses of this menu; seasonal farm fresh flavors, craveable,
satisfying options, exciting choices and WOWing the guests!
Hospitality
Welcome to
15 min o Ask the team to list the 6 Hospitality Essentials.
America’s
o Tell the team that while they learn the Fall Menu you also want to
Farm Fresh! see them demonstrate the Hospitality Essentials to the guests
Learn the Menu Items

o Go to the Hero Table. Using the Menu Items page, review the
highlights of the menu category and the details of each menu item
o BOH head to the kitchen, FOH stay in the dining room
BOH Agenda FOH Agenda

Menu Tools Pre-Shift Meetings
o Discuss the recipe menu changes o Review each day of pre-shift and talk about
o Review the storyboards for the new items Make, Taste and Sell
10 min
o Make the Appleberry Splash and discuss the
Appleberry Mimosa
Perfect Practice Perfect Execution

Using the recipe prepare two of each entrée, Try each menu item and discuss how to sell the
one for BOH tasting and one for expo to FOH. items to the guest. What do you taste? How
- Rancher Potatoes would you describe the item?
- Onions Rings
- Rancher Potatoes
30 min - Rancher BBQ Beef Dinner
- Onions Rings
Next Steps
5 min o Use the Quiz Cards to validate menu knowledge
o Continue to practice selling and making perfect plates during the pre-shift meetings

26
HOTCAKES - CARAMEL APPLE
INGREDIENTS QUANTITY
Hotcakes, regular 4 each (2 pumps each)
Apples, thawed #6 scoop
Caramel sauce 10 zigzags
Powdered sugar Dusting
Whipped topping 1 golf ball size dollop
Syrup 1 portion
Butter Canola #60 scoop
Choice of breakfast meat 1 serving
Recipe Steps
1. Dispense batter directly on 350°F grill, to make 5” hotcakes.

2. Griddle for 3:30 minutes. Center will be slightly moist, edges set and bubbles visible throughout hotcake.
3. Flip and griddle for 60 seconds. Never press or flatten hotcakes with spatula.
4. Heat apples in 1/9 pan in 1000-watt microwave to 165°F, approximately 1:30 minutes.
• Shingle hotcakes on large platter. Ensure hotcakes fully cover platter.

• Top hotcakes with apples, zigzag with caramel sauce.
• Sprinkle with powdered sugar.
• FOH will add whipped topping directly on top of hotcakes.
• FOH will serve with syrup and butter.
• Serve in 9” plastic clamshell.
• Serve with PC syrup and soufflé cup butter.
Confidential and proprietary to Bob Evans Restaurants LLC August FY24

BRIOCHE FRENCH TOAST – CARAMEL APPLE
Brioche bread 2 slices
French toast batter As needed
Syrup 1 portion
Choice of breakfast meat 1 serving
Recipe Steps
1. Dip 2 slices of brioche bread into French toast batter. Completely coat both sides of bread.
2. Place brioche on 350°F grill.
3. Grill for 3 minutes per side.
• Shingle slices in center of large round plate.

• Top with apples, zigzag with caramel sauce.
• FOH will add whipped topping directly on top of French toast.

FARMER’S CHOICE – CARAMEL APPLE
Choice of hash browns or home fries 1 order
Choice of breakfast meat 1 order
Eggs, cooked to order 2 each
Hotcakes or Brioche French toast 3 each or 2 each
Syrup 1 portion
Recipe Steps
1. Prepare hash browns or home fries.

2. Grill meat.
3. Griddle hotcakes or French toast.
4. Cook eggs as ordered.
• Place eggs on left, meat on right and potato in center of large round plate.
• Place griddle item on separate large round plate.
• Top with apples, zigzag with caramel sauce.
• FOH will add whipped topping directly on top of griddle item.
• Serve in two 9” plastic clamshells.

RANCHER BBQ BEEF DINNER
Smashed potatoes 1 bag (5 oz. by weight)
Salt pepper mix 3 shakes
Shredded cheddar 1/4 cup
Bacon pieces, rendered 2 soup spoons
Ranch 10 zigzags
Soybean oil 1/2 oz. ladle
Pot roast 2 bags
Wildfire sauce 10 zigzags, divided
Green onions Soup spoon
Onion rings 2 each
Recipe Steps
1. Fry potatoes to 165°F, approximately 2:30 minutes.

2. Fry onion rings to 165°F, approximately 2:30 minutes.
3. Lift baskets from fryer. Drain for 30 seconds.
4. Remove potatoes and transfer to mixing bowl.
5. Coat with 3 shakes of salt pepper mix, toss to distribute.
6. Ladle oil on 350°F grill, then add pot roast, add 5 zigzags wildfire directly on top of pot roast.
7. Grill to 165°F until evenly browned, approximately 2:30-3:00 minutes, stirring halfway.
• Place seasoned potatoes in bottom of large bowl.

• Top with cheddar, bacon pieces and 10 zigzags ranch.
• Add BBQ beef in center of bowl, top with remaining 5 zigzags wildfire.
• Garnish with green onions and top with shingled onion rings.
• 9” plastic clamshell

RANCHER BBQ BEEF MAC & CHEESE
Mac & Cheese Two #6 scoops
Shredded cheddar 1/4 cup
Ranch 5 zigzags
Pot roast 1 bag
Onion rings 2 each
Recipe Steps
1. Place macaroni & cheese in 1/9 pan.

2. Heat per microwave cooking chart to 165°F, approximately 3 minutes, stirring halfway.
4. Lift basket from fryer. Drain for 30 seconds.
• Place mac & cheese in large bowl.

• Top with cheddar cheese, bacon pieces and 5 zigzags ranch.
• Add BBQ beef in center of bowl, top with remaining 5 zigzags wildfire.
• Garnish with green onions and shingled onion rings.
• 9” plastic clamshell

BURGER – RANCHER BBQ BEEF
Large burger, thawed 1 each
Burger bun 1 each
Liquid margarine 4 brushes, divided
American cheese 2 slices
Pot roast 1 portion
Ranch 5 zigzags
Onion rings 2 each
Pickle skewer 1 each
Recipe Steps
1. Place burger on 350°F grill and weight. Grill for 3 minutes.

2. Flip burger grill for 3 additional minutes to 165°F. Do not reweight.
3. After flipping burger, apply 2 brushes liquid margarine to both top and bottom bun.
4. Place top and bottom bun face down on grill, brown for 2:30 minutes.
5. Flip burger to sear prior to topping and plating.
6. Crisscross cheese on burger, then squirt 1 teaspoon water beside burger.
7. Place basting lid over burger until cheese has melted, about 10 seconds.
• Place bottom bun on left of large round plate.

• Add cheeseburger to bun, place BBQ beef on top of cheese.
• Top with remaining 5 zigzags wildfire and 5 zigzags ranch.
• Shingle onion rings on ranch, add top bun.
• Pick with pickle skewer.
• Wrap burger in sleeve and place in lined burger box with pickle skewer on side.

MIMOSA – APPLEBERRY
Pomegranate smoothie base 1 pump
Apple juice 8 oz.
Prosecco 1 each
Procedure Steps
1. Pump pomegranate smoothie base into wine glass.

2. Add apple juice.
Serving Steps
1. Remove cap from prosecco.

2. Serve with juice mixture.

SPLASH – APPLEBERRY
Ice Fill mason jar
Pomegranate smoothie base 1 pump
Apple juice 8 oz.
Lemon wedge 1 each
Iced tea spoon 1 each
Procedure Steps
1. Fill a mason jar with ice.

2. Pump pomegranate smoothie base into mason jar.
3. Add apple juice.
4. Garnish with a lemon and iced tea spoon.
Serving Steps
1. DINE-IN: Serve in mason jar.

2. CARRY OUT: Serve in 20 oz. carryout cup.

POTATOES - SMASHED
INGREDIENTS QUANTITY:
Baby potatoes, thawed 5 oz. portion (by weight)
Preparation Steps
1. Thaw potatoes for 24 hours.

2. Using gloved hands smash potatoes.
3. Weigh 5 oz. potatoes and portion into date bag.
4. Move bag to desired size pan.
5. Lid, label and store in walk-in to 41°F before transfer to grill line.
SHELF LIFE TOOLS NOTES

• Walk-in, thawing: 24 hours • Smashed potatoes will be
• Portioned, walk-in: 2 days variable in size
• Smashing releases water
from the potatoes
• Drain smashed potatoes
before portioning

SHAREABLE - RANCHER CRISPY POTATOES
Smashed potatoes 2 portions (10 oz. by weight)
Cheddar, shredded 1/4 cup
Ranch 10 zigzags
Recipe Steps

• Serve in black skillet dish.

• Top with cheddar, bacon pieces, 10 zigzags ranch and green onions.

RANCHER POTATOES – PREMIUM SIDE
Smashed potatoes 1 portion (5 oz. by weight)
Ranch 10 zigzags
Recipe Steps

• Top with cheddar, bacon pieces, 10 zigzags ranch and green onions.
• Serve seasoned potatoes on right side of large plate when ordered with meal.
• Serve side orders on side plate.
• Serve with entrée or in 6” plastic clamshell.

SHAREABLE - ONION RINGS
Onion rings 8 each
Ranch 1 ramekin
Recipe Steps

• Serve onion rings in black skillet dish.

• Place ramekin of ranch next to onion rings.

• Serve ranch in souffle cup.

ONION RINGS – PREMIUM SIDE
Onion rings 5 each
Recipe Steps

• Serve onion rings on right side of large plate.


PIE – PECAN
YIELD: 6 SERVINGS
Pecan pie 1 each
Procedure Steps
1. Remove pie from freezer unwrap/unbox, label and move to pie keeper.
2. Allow 24 hours to thaw at room temperature prior to boxing, labeling and placing in the bakery.
Serving Steps
1. Gently place pie marker on top of pie. Do not press down.

2. With paring knife, use pie marker as guide to cut 6 even slices.
3. Remove pie marker.
4. DINE-IN: Serve single slice in small bowl.
a. Ala mode – serve ice cream in the bowl to the left of the pie.
5. CARRY OUT, SLICE: Serve in 6” plastic clamshell.
a. Ala mode – serve ice cream in the clamshell to the left of the pie.
6. CARRY OUT, WHOLE PIE: Package unwrapped pie in pie box.

• Covered, room temperature: • Six-cut pie marker
2 days • Paring knife
• Cut-resistant glove
• Pie keeper

PIE – PUMPKIN
YIELD: 6 SERVINGS
Pumpkin pie 1 each
Whipped topping Golf ball size dollop per slice

8 oz. per whole pie
Procedure Steps
1. Allow 24 hours to thaw at room temperature.

2. Store at room temperature in pie keeper or label and place whole pie in bakery.
Serving Steps

3. Remove pie marker.
4. DINE-IN: Serve single slice in small bowl. Heat in 1000-watt microwave for 15 seconds. Place golf ball
size dollop of whipped topping to right of pie.
5. CARRY OUT, SLICE: Serve, unheated, in 6” plastic clamshell with whipped topping in soufflé cup.
6. CARRY OUT, WHOLE PIE: Serve pie in original box. Serve whipped topping in 8 oz. round w/lid.

• Room temperature in original • Six-cut pie marker
box: 2 days • Paring knife
• Pie keeper

PIE – TRIPLE BERRY
YIELD: 6 SERVINGS
Triple berry pie 1 each
Whipped topping Golf ball size dollop per slice

8 oz. per whole pie
Procedure Steps
1. Remove pie from freezer label and move to pie keeper.

2. Allow 24 hours to thaw at room temperature prior to boxing, labeling and placing in the bakery.
Serving Steps

3. Press pie marker into pie to keep fruit in place.
4. DINE-IN: Serve single slice in small bowl. Heat in 1000-watt microwave for 15 seconds. Place golf
ball size dollop of whipped topping to right of pie.
5. CARRY OUT, SLICE: Serve, unheated, in 6” plastic clamshell with whipped topping in soufflé cup.
6. CARRY OUT, WHOLE PIE: Package unwrapped pie in pie box. Serve whipped topping in 8 oz. round
w/lid.

• Covered, room temperature: • Six-cut pie marker
2 days • Paring knife
• Pie keeper

BREAD – PUMPKIN
SINGLE BATCH: DOUBLE BATCH:
INGREDIENTS
4 LOAVES 8 LOAVES
Water 2.5 cups 5 cups
Soybean oil 1 cup 2 cups
Pumpkin puree 2 cups 4 cups
Crème cake mix 1 bag 2 bags
Pumpkin spice packet 1 packet 2 packets
Procedure Steps
1. Attach paddle to Hobart mixer.

2. Add all ingredients, in order listed, to mixing bowl.
3. Mix on speed #1 for 1 minute.
4. Stop mixer, scrape sides and bottom of bowl.
5. Mix on speed #2 for 1 minute.
6. Spray loaf pans with pan release.
7. Using #6 scoop, place 3 level scoops of batter into each pan.
8. If any batter remains, divide equally among pans.
9. Bake at 325°F about 35-45 minutes. Bread is done when thermometer probe comes out clean.
10. Cool at room temperature.
11. Once cooled, remove loaves from pans.
12. For use in bakery, place in a clamshell and label.
Slicing Steps
1. Unwrap cooled loaf and place on cutting board.

2. Slice off 1/4 in. from the end of each loaf. ( )
3. Slice the loaf in the center. ( )
4. Slice each loaf half in thirds. ( )
5. Evenly slice the 6 pieces in half yielding 12 even slices. ( )
6. Wrap 2 slices in satin wrap, place in 1/2 size amber pan.
7. Label, lid and store.

• Whole, wrapped, room • Hobart mixing bowl • Bake specialty breads alone to
temperature: 3 days • Paddle attachment prevent flavor transfer.
• Bake ahead, frozen: 15 days • #6 scoop
• Sliced, room temperature: end • Pan release
of day • Loaf pan
• Plastic wrap
• Rubber spatula
SIDES – HOT
FAMILY SIZE
INGREDIENTS QUANTITY PACKAGING
Bread & celery dressing Fill to fill line Family size container w/lid
Broccoli 4 bags Family size container w/lid
Carrots, glazed Fill to fill line Family size container w/lid
Corn 6 bags Family size container w/lid
French fries 4 orders Burger box w/liner
Gravy Fill to fill line Family size container w/lid
Green beans Fill to fill line Family size container w/lid
Hash browns 4 orders 9” plastic clamshell
Home fries, prepared Fill to fill line Family size container w/lid
Macaroni & cheese Fill to fill line Family size container w/lid
Mashed potatoes: Mashed potatoes:
Fill to fill line Family size container w/lid
Mashed potatoes w/gravy
Gravy: Gravy:
Four 2 oz. ladles 8 oz. round w/lid
20 each Burger box w/liner
Onion Rings
Ranch: Four 2 oz. ladles Ranch: 8 oz. round w/lid
Sausage gravy Fill to fill line Family size container w/lid
SERVES 10

1/2 size aluminum pan w/lid
Bread & celery dressing Sixteen #12 scoops
Serving spoon
Broccoli 8 bags 2 family size containers w/lid
Carrots, glazed 1 large batch
Serving spoon
8 cups corn
Corn #12 scoop butter-canola blend 2 family size containers w/lid
8 shakes salt pepper mix
Gravy Fill to fill line 2 family size containers w/lid
Green beans Fill to fill line 2 family size containers w/lid
Home fries, prepared 5 lb. 1/2 size aluminum pan w/lid
Macaroni & cheese 1 bag 1/2 size aluminum pan w/lid
Mashed potatoes: Mashed potatoes:
Twelve #6 scoops 1/2 size aluminum pan w/lid
Mashed potatoes w/gravy
Gravy: Gravy:
Fill to fill line Family size container w/lid
Serving spoon 1 each PC

HASH BROWNS
INGREDIENTS REGULAR LOADED
Soybean oil 1/2 oz. ladle 1/2 oz. ladle
Hash browns 4 oz. spoodle 4 oz. spoodle
Cheddar, shredded - 1/4 cup
Bacon pieces, rendered - 2 soup spoons
Green onions - Soup spoon
Sour cream - #60 scoop
Recipe Steps
1. Add 1/2 oz. oil to 350°F grill.

2. Place hash browns on oil. Press to flatten and weight.
3. Grill for 4 minutes.
4. Flip hash browns, do not reweight.
5. Grill to 165°F, approximately 2 minutes.
6. NOTE: For crispy hash browns grill an additional 5 minutes after flip.
• LOADED: Top with cheddar, bacon, green onions and sour cream.
• Serve with longer cooked side up on right of large round plate when ordered with meal.
• Serve sour cream in soufflé cup.

HOME FRIES
Home fries 5 oz. spoodle 5 oz. spoodle
Salt pepper mix 3 shakes 3 shakes
Recipe Steps
1. Place home fries in fry basket, submerge in fryer, shaking basket to prevent sticking.
2. Insert second basket to keep home fries submerged.
3. Fry to 165°F, approximately 1:15 minutes.
5. Remove and transfer to mixing bowl.
7. NOTE: Prepare no more than 5 orders of home fries in same fry basket.
• Serve on right of large round plate when ordered with meal.

POTATOES – MASHED
INGREDIENTS REGULAR PREMIUM
Mashed potatoes #6 scoop #6 scoop
Chicken gravy 2 oz. ladle -
• Swirl top of potatoes with back of scoop, then add gravy.

• Serve mashed potatoes on left of large round plate when ordered with meal.
• Serve with entrée or in 8 oz. round w/lid.
• Serve loaded mashed potatoes in 6” plastic clamshell with sour cream in soufflé cup.

FRENCH FRIES
French fries 6 oz. 6 oz.
Recipe Steps
1. Portion fries by using fill line on 1/9 pan as guide.

2. Fry to 165°F, approximately 3:30 minutes.
• LOADED: Top with cheddar, bacon , green onions and sour cream.
• Serve on right of large round plate when ordered with meal.
OMELET – SOUTHWEST AVOCADO
Sausage, crumbled 1/4 cup
Corn bean relish, thawed 1/8 cup
Omelet mix Three 2 oz. ladles
Avocado mash Two #60 scoops
Lime cream sauce 10 zigzags
Tomatoes, diced 1 soup spoon
Recipe Steps
1. Add sausage and corn bean relish to grill. Sprinkle with salt pepper mix.
2. Grill for 3 minutes, stirring halfway.
3. While grilling, place omelet ring on 250°F grill, ladle 1/2 oz. oil into ring.
4. Add omelet mix to ring, swirl with egg spatula to begin cooking process, cook for 3 minutes.
5. Gently remove omelet shell from ring and flip to set egg.
6. Sprinkle cheddar cheese on 1/2 of omelet shell. Fill with sausage and corn bean relish mixture.
7. Fold omelet shell leaving filling exposed approximately 1”, then transfer to the left side of a large round
plate
• Drizzle lime cream sauce over the omelet in crisscross pattern – 5 zigzags one way, 5
zigzags in opposite direction.
• Top with avocado and tomatoes.

BREAD & CELERY DRESSING
Butter-canola blend Three #12 scoops
Seasoning packet 1 packet
Hot water, 190°F 1.5 quarts
Dressing bread cubes 1 bag
Procedure Steps
1. Place butter-canola blend and seasoning packet into shallow 1/2 pan or 1/3 pan.
2. Whisk in hot water.
3. Add bread cubes.
4. Lid, then heat in 2200-watt microwave to 165°F, approximately 2 minutes.
5. Use rubber spatula to mix thoroughly.
6. Allow dressing to set for 20 minutes in hot cabinet prior to serving.
Holding Steps
1. USE IT NOW: Label with clock sticker and move to grill line steamtable.
2. USE IT LATER: Follow cooling procedure. Lid, label and store in walk-in until 41°F before reheating.
3. HEAT IT LATER:
a. Heat in lidded pan.
b. In 2200-watt microwave, heat to 165°F, approximately 8 minutes, stirring halfway.
c. Transfer to desired size pans, wrap with plastic wrap.
d. Lid, label with clock sticker; move to hot holding.

• Walk-in: 24 hours • 1/2 or 1/3 pan w/lid
• Hot box: 8 hours • Whisk
• Steamtable: 4 hours • Rubber spatula
• Plastic wrap

GREEN ONIONS
Green onions As needed
Procedure Steps
1. Inspect green onions. Remove and discard any brown, dry or wilted ends.
2. Thoroughly wash under cold running water.
3. Trim bottom 1/4” and discard.
4. Trim top 1” and discard.
5. Cut onions into 1/4” slices, transfer to desired size pan.
6. Lid, label and store in walk-in to 41°F before transfer to grill line.

• Sliced, walk-in: 2 days • Cut-resistant glove
• Knife
• Desired size pan w/lid

EVERYTHING BREAKFAST
Soybean oil Two 1/2 oz. ladles, divided
Hash browns 4 oz. spoodle
Biscuit 1 each
3-meat set 1 each
Omelet mix Two 2 oz. ladles
Hollandaise sauce 2 portions
Tomatoes, diced 1/8 cup
Recipe Steps
1. Ladle 1/2 oz. oil on 350°F grill, then add hash browns and weight. Grill for 4 minutes.
2. Flip hash browns, do not reweight. Grill to 165°F, approximately an additional 2 minutes.
3. Add 3-meat set to another area of grill; grill for 3 minutes stirring halfway.
4. Ladle 1/2 oz. oil onto 250°F grill, followed by omelet mix. Use spatula to move eggs in constant motion,
producing fluffy eggs.
5. Remove lids from hollandaise portions; heat in 1000-watt microwave for 15 seconds.
• Place hash browns on right and biscuit on left in bottom of large bowl.
• Mound eggs, hollandaise and meats over biscuit and hash browns, leaving a few inches of
hash browns and biscuit peeking out.
• Garnish with cheddar, diced tomatoes and green onions.

OMELET – 3-MEAT & CHEESE
3-meat set 1 each
Onions, caramelized, thawed 1 oz. ladle
Tomatoes, diced 1/8 cup
Omelet mix Three 2 oz. ladles
Provolone cheese 1 slice, cut in half
American cheese 2 slices
Cheddar, shredded 1 soup spoon
Recipe Steps
1. Add 3-meat set, caramelized onions and tomatoes to grill in even layer.
2. Grill for 3 minutes stirring halfway.
3. While grilling, place omelet ring on 250°F grill, ladle 1/2 oz. oil into ring.
4. Add omelet mix to ring, swirl with egg spatula to begin cooking process, cook for 3 minutes
5. Gently remove omelet shell from ring and flip to set egg.
6. Immediately place provolone cheese halves on bottom 1/2 of omelet shell and American cheese on top
1/2 of omelet shell.
7. Transfer meat and veggie mixture to bottom 1/2 of omelet shell on top of provolone cheese.
8. Fold omelet shell leaving filling exposed approximately 1”. Transfer to left side of large round plate.
• Garnish with cheddar cheese and green onions.

CHOPPED STEAK
Large burger, thawed 1 each
Onions, caramelized, thawed 1 oz. ladle
Mushrooms 1/3 cup
Mashed potatoes #6 scoop
Beef gravy 3 oz. ladle
Recipe Steps
1. Place burger on grill 350°F and weight. Grill for 3 minutes.

2. Flip burger grill for 3 additional minutes to 165°F. Do not reweight.
3. Flip burger to sear prior to plating.
4. Add 1/2 oz. oil to 350°F grill. Place caramelized onions and mushrooms on the oil in even layer.
5. Grill to 165°F until evenly browned, approximately 3:00 minutes, stirring halfway.
• Place potatoes on left of large round plate.

• Angle burger on top of potatoes down center of plate.
• Top with gravy, then caramelized onions and mushrooms.
• Garnish with green onions.

POT ROAST
Onions, caramelized, thawed Two 1 oz. ladles
Pot roast, portioned 2 bags
Mashed potatoes #6 scoop
Carrots, glazed 4 oz. spoodle
Beef gravy 3 oz. ladle, divided
Recipe Steps
1. Ladle oil on 350°F grill, then add caramelized onions and pot roast, pressing each ingredient into single
layer.
2. Grill to 165°F until evenly browned, approximately 3:00 minutes, stirring halfway.
• Place mashed potatoes at top of large bowl. Use back of scoop to create slight swirl in
potatoes.
• Ladle carrots in bottom of bowl.
• Distribute pot roast and onions over potatoes and carrots.
• Pour 2 oz. gravy over pot roast and onions and remaining 1 oz. gravy over mashed
potatoes.
• Garnish with green onions.

SOUP, CHEDDAR BAKED POTATO
QUANTITY: QUANTITY:
INGREDIENTS
CUP BOWL
Cheddar baked potato soup 6 oz. ladle Two 6 oz. ladles
Bacon pieces, rendered 1 soup spoon 1 soup spoon
Green onions 1 soup spoon 1 soup spoon
Crackers 1 each 2 each
• Top with bacon pieces and green onions.

• Serve 1 pack crackers with cup, 2 packs with bowl.
• CUP: Serve in 8 oz. round w/lid.

MASHED POTATOES – LOADED
SERVES 10

Mashed potatoes Twelve #6 scoops 1/2 size aluminum pan w/lid
Cheddar, shredded 2.5 cups Evenly distribute on potatoes
Bacon pieces, rendered 2 cups Evenly distribute on potatoes
Green onions 2 cups Evenly distribute on potatoes
Butter-canola blend Two #12 scoops 8 oz. round w/lid
Sour cream Two #12 scoops 8 oz. round w/lid
Soup spoon 1 each PC

POT ROAST
FAMILY SIZE

Pot roast 8 portion bags
Carrots, glazed 4 slotted spoons
9” plastic clamshell
Onions, caramelized, thawed Four 1 oz. ladles
Beef gravy Two 3 oz. ladles
Green onions Four soup spoons
Choice of side 2 each Per recipe
Biscuit or roll 12 each Pie box w/liner
OR OR OR
Specialty bread 1 loaf Bakery clamshell
Butter-canola blend #12 scoop 8 oz. round w/lid
Deli kit 6 each PC
Recipe Steps
1. Place pot roast on 350°F grill; cover with basting lid and grill for 3:00 minutes, stirring halfway.
2. Place caramelized onions on grill; spread into single layer. Cover onions with basting lid and grill for
3:00 minutes, stirring halfway.
3. Build in 9” plastic clamshell in order listed above.

POT ROAST
SERVES 10

Pot roast 1 bag (4 lb.)
Carrots, glazed 8 slotted spoons
Onions, caramelized, thawed Eight 1 oz. ladles
Beef gravy Three 3 oz. ladles
Green onions Eight soup spoons
Mashed potatoes Twelve #6 scoops 1/2 size aluminum pan w/lid
Chicken gravy Fill to fill line Family size container w/lid
Choice of side 1 each Per recipe
Dinner roll 12 each Pie box w/liner
Butter-canola blend #12 scoop 8 oz. round w/lid
Tongs 1 each PC
Recipe Steps
NOTE: Use 1 bag pot roast. Follow KP recipe to chunk, remove fat, drain and warm juice. Combine entire
amount of warm juice with chunked pot roast and mix well.
1. Place pot roast on 350°F grill; cover with basting lid and grill for 3:00 minutes, stirring halfway.
2. Place caramelized onions on grill; spread into single layer. Cover onions with basting lid and grill for
3:00 minutes, stirring halfway.
3. Build in 1/2 size aluminum pan in order listed above.

SOUPS
FAMILY SIZE
Cheddar baked potato Fill to fill line Family size container w/lid
Chicken-N-Noodles Fill to fill line Family size container w/lid
ITEM ACCOMPANIMENT QUANTITY PACKAGING

Crackers 4 each PC
Cheddar baked potato Bacon pieces, rendered 1/8 cup
8 oz. round w/lid
Green onions Two soup spoons
Chicken-N-Noodles Crackers 4 each PC
SERVES 10

Choice of soup Fill to fill line 4 family size containers w/lid
Crackers 10 each PC
Soup spoon 10 each PC
8 oz. round 10 each PC
Ladle 1 each PC

FULL Fall Menu Binder

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

FULL Fall Menu Binder

Uploaded by

Copyright:

Available Formats

Fall menu Binder

Home of America’s Farm Fresh!

Celebrate Apple Season

Rancher BBQ Beef

Confidential and proprietary to Bob Evans Restaurants LLC, Fall FY24

LEARN the Menu materials

COMMUNICATE the information to your team

EXECUTE picture perfect plates

Remember, perfect practice = perfect plates!

Confidential and proprietary to Bob Evans Restaurants LLC, Fall FY24

Rancher Crispy Potatoes

Confidential and proprietary to Bob Evans Restaurants LLC, Fall FY24

Caramel Apple Hotcakes

Caramel Apple French Toast

Confidential and proprietary to Bob Evans Restaurants LLC, Fall FY24

Rancher BBQ Beef Dinner

Rancher BBQ Beef Mac & Cheese

Rancher BBQ Beef Burger

Confidential and proprietary to Bob Evans Restaurants LLC, Fall FY24

Loaded Mashed Potatoes

Loaded French Fries

Confidential and proprietary to Bob Evans Restaurants LLC, Fall FY24

Triple Berry Pie

Confidential and proprietary to Bob Evans Restaurants LLC, Fall FY24

o Dressing bread cubes and seasoning packet replace

o Sirloin steak is cooked to order and topped with grilled

Confidential and proprietary to Bob Evans Restaurants LLC, Fall FY24

ADDED SKU AND AUTO SHIPMENT

Added SKU Case Size GFS Item Number Auto shipment

Baby Potatoes 6-2.5# 241448 2

Roasted Apples 6-2.5# 241447 2

Green Onions 1-2# 596981 1

Onion Rings 12-2# 637531 1

Pumpkin Pie 1-6ct. 125473 1

Pecan Pie 1-6ct. 773344 1

Triple Berry Pie 1-6ct. 997519 1

Pumpkin Spice Packet 36 each 552832 1

Crème Cake Mix 16 bags 936552 1

Pumpkin Puree 6-#10 cans 186244 1

Pomegranate Drinkfit 6 jugs 359346 1

Increased Usage Case Size GFS Item Number

Pasta, Mac & Cheese 4-5# 147661

Wildfire Sauce 6-4# 575160

FIFO Bottles Available on FMP

Confidential and proprietary to Bob Evans Restaurants LLC, Fall FY24

Deleted Menu Item Deleted SKU

Fresh Berry Salad

Fresh Berry Salad Pick 2

Chicken Salad Fruit Plate

Sirloin & Shrimp

Confidential and proprietary to Bob Evans Restaurants LLC, Fall FY24

Confidential and proprietary to Bob Evans Restaurants LLC, Fall FY24

NEW MERCH COACH YOUR TEAM

o Stamp the carryout menus with your restaurant details

Carryout Menu o Place a carryout menu in each carryout bag

o Have carryout menus available at the cashier station

o Place in your bakery by your cashier station

o Features bread loaves, pies and cake

o New layout with pictures to grab the guest’s attention

Bakery Easel Sign

o Front features Rancher BBQ Beef – Display 8/15

o Back features Farmhouse Feasts – Display 10/3