CAFÉ MENU + SIGNAGE
MANAGER'SGUIDE
TABLE OF CONTENTS Overview Embers Hearth & Rye Basil & Thyme Kitchen Crafted The Greenhouse Everyday Essentials 2 3 11 19 29 35 39
OVERVIEW
Utilize the manager's guide to create destinations within your café that focus on guests' senses, appetite appeal, and purchase intent. This also gives us the opportunity to combo and feature core menu options with pricing.
Each concept has its own identity through logo recognition, visual materials, and an anchor menu. Point-of-sale materials are a critical component and should be accurately and uniformly displayed. All supporting marketing materials are designed to drive sales, participation, and overall guest satisfaction.
The marketing standards are as follows:
Embers Grill is our single most popular and profitable concept
the café. With such popularity, standards must be adhered to, to ensure guest satisfaction. We have built this menu with the following three components in mind: consistency, speed of service, and a flavorful "finished" product. Menu Matrix: 1 Burger 1 Chicken 1 Meatless 1 Vegetarian 1 Signature Signature Burger Deluxe Grilled Chicken Impossible LTOP Shroom Burger Chicken Tender Basket *Add cheese for $1 *Make any burger a lettuce wrap Optional Rotational Features - 2 Max Daily Side Side Side Side Balsamic Side Salad Fruit Cup Signature Fries Sweet Potato Fries Hot Off The Grill - 6 Max Sides - 4 Max Remember, it's better to run fewer items and execute them well than run many items with sub-par execution. Quality over quantity.
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Tips Burger portion sizes are 5.3oz. Signature Chicken Tender Basket. Signature fry portion sizes are 6oz. Simplified menu.
buns using a griddle or bun toaster.
vegetarian options and other meats separate from each other on the grill.
any burger a lettuce wrap.
Chef's
Toast
Keep
Make
What Does Success Look Like?
Bun is lightly toasted and not dented on the top.
Sauces are spread to cover the whole bun. The proteins are cooked fresh and assembled to order. Toppings are fresh and crisp (not wilted).
The Burger The Bun
Always follow the recipe procedures.
Most flavorful and juicy burgers are those that are cooked fresh to order and served right off the grill.
Season the burger and only flip it once.
Ideally, burgers are cooked and assembled to order in front of guest.
Never hold burgers in liquid.
Be careful not to dent the buns crown.
Always use Brioche bun as default.
Use canola oil for toasting buns.
The Toppings
All toppings must be fresh and crisp.
Station Signage Standards We know that our business is not a one size fits all model. With this
mind, we have created variations within our approved station signage standards to accommodate business needs. Countertop Fixture: 1.1 Individual Pricing 1.2 Group Pricing 2. Station Identifier 1. 3. 3. Rotational Features 2. Countertop Fixture
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1.1 Individual Pricing Template:
Individual pricing templates should be utilized when item pricing is significantly varied between items.
2. Station Identifier:
Ensure the station header is attached to the top left side and aligned with the menu board. If you are unable to rebrand your station (existing permanent signage is in place) you may remove the clip and utilize the other components of the program.
1.2 Group Pricing Template:
Group pricing templates are aesthetically pleasing, but it is critical to price these correctly to avoid increased food cost %. Refer to the suggested retail pricing tool for guidance.
3. Rotational Features:
Rotational features allow you to highlight seasonal and limitedtime offers to drive excitement and variety within your café. If you have low census or staffing issues simply remove the tiles for the day and run your streamlined core menu.
Countertop Signage Guidelines
Make sure all signage is clean and all components are set straight in the fixture base.
Store additional day-part signage behind the current sign.
Do not write on the signage template for any reason. If you run out of an item utilize the "So Good It's Gone" cling from the Everyday Essentials package. If you need to rework your menu or pricing, reorder a new sign through the ordering site.
Digital Signage Standards 1. Horizontal Menu 2. Vertical Menu 3. Station Identifier
1. Horizontal Menu:
Available in both individual and group pricing templates. Individual templates should be utilized when item pricing is significantly varied between items.
2. Vertical Menu:
Available in both individual and group pricing templates. Group pricing templates are aesthetically pleasing, but it is critical to price these correctly to avoid increased food cost %. Refer to the suggested retail pricing tool for guidance.
3. Station Identifier:
The station identifier can be utilized when the station is closed or as a supplemental piece to the countertop fixture.
Countertop Signage Guidelines
Make sure all digital screens are in good working order. For example, the screens should not be blue or distorted in color/imagery.
Do not edit/manipulate the signage template outside of its intended function for any reason. If you have a business need outside of the provided templates reach out to Healthcare Marketing for support.
Hearth + Rye Delicatessen features the industry-popularized pick-two ordering model, where guests can mix and match 1/2 portions to create their perfect meal. All meals are served with a choice of apple, chips, or for an additional charge, a side salad/fruit cup. Menu Matrix: 1 Classic 1 Signature 1 Signature 1 Vegetarian 1 Signature Chick Chick Santa Fe Turkey Ultimate Club Grilled Mushroom Bahn Mi Cali Bird Optional Rotational Features - 2 Max Daily Salad Salad Big Cheffy Winter Chicken Sandwiches - 5 Max Salads - 2 Max Soup Soup Broccoli Cheddar Chicken Noodle Soup - 2 Max Side Side Side Side Balsamic Side Salad + $1 Fruit Cup + $1 Classic Chip Apple Sides - 4 Required
Chef's Tips
Utilize black deli paper for all sandwiches. Refer to the packaging standards guide for ordering information.
Lays Classic 1.5 oz bag (LSS) is the standardized side size/spec to be utilized at the deli.
It is imperative to follow suggested retail pricing with the built-in side offering to avoid increased Food Cost %.
Keep vegetarian options and other meats separate from each other at the deli. No "show plates". Let the food sell itself.
Remember, it's better to run fewer items and execute them well than run many items with sub-par execution. Quality over quantity.
What Does Success Look Like?
Sandwiches and salads are freshly prepared with evenly dispersed ingredients.
Soup offerings are rotated on a regular basis.
All four sides are available.
Rotational features highlight in season flavors/ingredients.
Sandwiches
Always thinly slice deli meats.
Spreads are evenly spread to cover the entire piece of bread.
Tomatoes are local when in season.
Salads
Salad selection must reflect the season
Minimum of 80% fresh produce.
All toppings must be fresh and crisp.
Soups
Portion sizes are 8 oz for cup and 12 oz for bowl.
Station Signage Standards We know that our business is not a one size fits all model. With this in mind, we have created variations within our approved station signage standards to accommodate business needs. Countertop Fixture: 1.1 Individual Pricing 1.2 Group Pricing 3. Station Identifier 1. 3. 4. Rotational Features 2. Countertop Fixture
1.1 Individual Pricing Template:
Individual pricing templates should be utilized when item pricing is significantly varied between items.
3. Station Identifier:
Ensure the station header is attached to the top left side and aligned with the menu board. If you are unable to rebrand your station (existing permanent signage is in place) you may remove the clip and utilize the other components of the program.
1.2 Group Pricing Template:
Group pricing templates are aesthetically pleasing, but it is critical to price these correctly to avoid increased food cost %. Refer to the suggested retail pricing tool for guidance.
4. Rotational Features:
Rotational features allow you to highlight seasonal and limitedtime offers to drive excitement and variety within your café. If you have low census or staffing issues simply remove the tiles for the day and run your streamlined core menu.
Countertop Signage Guidelines
Make sure all signage is clean and all components are set straight in the fixture base.
Store additional rotational feature tiles in provided storage organizer.
Do not write on the signage template for any reason. If you run out of an item utilize the "So Good It's Gone" cling from the Everyday Essentials package. If you need to rework your menu or pricing, reorder a new sign through the ordering site.
Digital Signage Standards 1. Horizontal Menu 2. Vertical Menu 3. Station Identifier
1. Horizontal Menu:
Available in both individual and group pricing templates. Individual templates should be utilized when item pricing is significantly varied between items.
2. Vertical Menu:
Available in both individual and group pricing templates. Group pricing templates are aesthetically pleasing, but it is critical to price these correctly to avoid increased food cost %. Refer to the suggested retail pricing tool for guidance.
3. Station Identifier:
The station identifier can be utilized when the station is closed or as a supplemental piece to the countertop fixture.
Countertop Signage Guidelines
Make sure all digital screens are in good working order. For example, the screens should not be blue or distorted in color/imagery.
Do not edit/manipulate the signage template outside of its intended function for any reason. If you have a business need outside of the provided templates reach out to Healthcare Marketing for support.
& Thyme is a guest favorite but is also one of the more challenging concepts when it comes to standardization because of the many variations within available equipment across the business. Therefore, this concept has three different models to choose from so accounts can utilize the one that best supports their account set-up.
Menu Matrix: Full Model 1 Pizza 1 Pizza 1 Pizza Margherita Carnivore Kitchen Sink Sicilian Optional Rotational Features - 2 Max Daily Side Side Tortellini Antipasto Salad Balsamic Side Salad Artisan Pizza - 3 Max Sides - 2 Max 1 Pizza 1 Pizza Ultimate Pepperoni Gold Standard Cheese Pizza By The Slice - 2 Max
Basil
Menu Matrix: No Artisan Pizza Model Optional Rotational Features - 2 Max Daily Pizza By The Slice - 2 Max Sides - 2 Max 1 Pasta Bake 1 Pasta Bake Chicken Broccoli Alfredo Kale & Mushroom Ravioli Pasta Bakes - 2 Max Menu Matrix: No Whole Pizza Model Optional Rotational Features - 2 Max Daily Artisan Pizza - 3 Max Sides - 2 Max Pasta Bakes - 2 Max 1 Pizza 1 Pizza Ultimate Pepperoni Gold Standard Cheese Side Side Tortellini Antipasto Salad Balsamic Side Salad 1 Pizza 1 Pizza 1 Pizza Margherita Carnivore Kitchen Sink Sicilian 1 Pasta Bake 1 Pasta Bake Chicken Broccoli Alfredo Kale & Mushroom Ravioli Side Side Tortellini Antipasto Salad Balsamic Side Salad
Chef's Tips
A purchased Chocolate Chip Cookie 3 oz is the standardized side size/spec to be utilized.
Crushed red pepper, Italian seasoning, and parmesan should always be available.
Vegetables should be precooked and chilled ahead to ensure consistent cooking and improve queue times.
Pizzas and calzones must be batch-cooked for immediate service, but never hot-held for extended periods.
Group products together by their type. Products should be displayed at a temperature of 140℉ or above for a maximum of 30 min.
Keep vegetarian options and other meats separate from each other on the grill.
Utilize proper portioning tools to ensure accuracy and mitigate food waste/cost. Pay special attention to cheese and sauce portioning.
What Does Success Look Like?
Always follow the detailed recipe procedures and use approved/spec'd ingredients.
Products should come out of the over with an internal temperature of 165℉.
Product must be discarded after shelf life has expired. Hold time is 30 minutes.
Pizza
Crust of pizza should be golden brown.
Toppings should be evenly spread around pizza to ensure great flavor in every bite.
Do not overload with toppings as this will prevent the pizza from baking thoroughly.
Calzone
Exterior of calzone should be golden brown with a generous coating of our signature seasoning.
The edges of the calzone need to be securely sealed to ensure that the filling does not ooze out.
Calzone should be served with 3 oz portion of marinara sauce.
Stromboli
Exterior of stromboli should be golden brown.
The shape of the stromboli must be uniform in shape and size.
Stromboli should be served with 3 oz portion of marinara sauce.
Station Signage Standards We know that our business is not a one size fits all model. With this in mind, we have created variations within our approved station signage standards to accommodate business needs. Countertop Fixture: 1.1 Individual Pricing 1.2 Group Pricing 2. Station Identifier 1 3. 3. Rotational Features 2. Countertop Fixture
1.1 Individual Pricing Template:
Individual pricing templates should be utilized when item pricing is significantly varied between items.
1.2 Group Pricing Template:
Group pricing templates are aesthetically pleasing, but it is critical to price these correctly to avoid increased food cost %. Refer to the suggested retail pricing tool for guidance.
2. Station Identifier:
Ensure the station header is attached to the top left side and aligned with the menu board. If you are unable to rebrand your station (existing permanent signage is in place) you may remove the clip and utilize the other components of the program.
3. Rotational Features:
Rotational features allow you to highlight seasonal and limitedtime offers to drive excitement and variety within your café. If you have low census or staffing issues simply remove the tiles for the day and run your streamlined core menu.
Countertop Signage Guidelines
Make sure all signage is clean and all components are set straight in the fixture base.
Store additional rotational feature tiles in provided storage organizer.
Do not write on the signage template for any reason. If you run out of an item utilize the "So Good It's Gone" cling from the Everyday Essentials package. If you need to rework your menu or pricing, reorder a new sign through the ordering site.
Digital Signage Standards 1. Horizontal Menu 2. Vertical Menu 3. Station Identifier
1. Horizontal Menu:
Available in both individual and group pricing templates. Individual templates should be utilized when item pricing is significantly varied between items.
2. Vertical Menu:
Available in both individual and group pricing templates. Group pricing templates are aesthetically pleasing, but it is critical to price these correctly to avoid increased food cost %. Refer to the suggested retail pricing tool for guidance.
3. Station Identifier:
The station identifier can be utilized when the station is closed or as a supplemental piece to the countertop fixture.
Countertop Signage Guidelines
Make sure all digital screens are in good working order. For example, the screens should not be blue or distorted in color/imagery.
Do not edit/manipulate the signage template outside of its intended function for any reason. If you have a business need outside of the provided templates reach out to Healthcare Marketing for support.
Menu Matrix: 1 Entree 1 Entree 1 Entree Rise & Shine Breakfast The Farmer's Breakfast Bacon & Green Chili Quiche Optional Rotational Features - 2 Max Daily Hard Boiled Egg Bacon Sausage Link Chorizo, Peppers & Potatoes Tater Tots Cinnamon Roll Turkey Sausage Patty Scrambled Eggs Kitchen Crafted is our over-arching brand where our guest's favorite lunch concepts live. During lunch utilize existing café concept signage/menus from the Entrée Reimagined program. However, during breakfast use the following menu structure and signage to deliver your guests the most important meal of the day! 1 Side 1 Side 1 Side 1 Side 1 Side 1 Side 1 Side 1 Side Breakfast Done Right - 3 Max A La Carte - 8 Max
Chef's Tips Cross-utilize prep from Grab + Go and cold buffet. Example: fruit & granola. Drive excitement with visual appeal by showcasing a variety of colors and textures within your offerings. Add fresh berries when in season and avoid high-cost fruits. Leverage scent marketing by serving freshly baked cinnamon rolls.
Station Signage Standards We know that our business is not a one size fits all model. With this in mind, we have created variations within our approved station signage standards to accommodate business needs. Countertop Fixture: 1.1 Cold Breakfast by Ounce Pricing 1.3 Group Pricing 2. Station Identifier 1. 3. 3. Rotational Features 2. Countertop Fixture 1.2 Individual Pricing
1.1 Ounce Pricing Template:
Ounce pricing template must be utilized for the cold breakfast buffet (salad bar).
1.2 Individual Pricing Template:
Individual pricing templates should be utilized when item pricing is significantly varied between items.
1.3
Group Pricing Template:
Group pricing templates are aesthetically pleasing, but it is critical to price these correctly to avoid increased food cost %. Refer to the suggested retail pricing tool for guidance.
2. Station Identifier:
Ensure the station header is attached to the top left side and aligned with the menu board. If you are unable to rebrand your station (existing permanent signage is in place) you may remove the clip and utilize the other components of the program.
3. Rotational Features:
Rotational features allow you to highlight seasonal and limitedtime offers to drive excitement and variety within your café. If you have low census or staffing issues simply remove the tiles for the day and run your streamlined core menu.
Countertop Signage Guidelines
Make sure all signage is clean and all components are set straight in the fixture base.
Store additional rotational feature tiles in provided storage organizer.
Do not write on the signage template for any reason. If you run out of an item utilize the "So Good It's Gone" cling from the Everyday Essentials package. If you need to rework your menu or pricing, reorder a new sign through the ordering site.
Digital Signage Standards 1. Horizontal Menu 2. Vertical Menu 3. Station Identifier
1. Horizontal Menu:
Available in both individual and group pricing templates. Individual templates should be utilized when item pricing is significantly varied between items.
2. Vertical Menu:
Available in both individual and group pricing templates. Group pricing templates are aesthetically pleasing, but it is critical to price these correctly to avoid increased food cost %. Refer to the suggested retail pricing tool for guidance.
3. Station Identifier:
The station identifier can be utilized when the station is closed or as a supplemental piece to the countertop fixture.
Countertop Signage Guidelines
Make sure all digital screens are in good working order. For example, the screens should not be blue or distorted in color/imagery.
Do not edit/manipulate the signage template outside of its intended function for any reason. If you have a business need outside of the provided templates reach out to Healthcare Marketing for support.
The Greenhouse is the ultimate customization destination. With this being a repeat destination for many of our guests, we must give them a consistently dynamic experience with daily variety and quality ingredients. Menu Matrix: 1 Green 1 Green Baby Kale Signature Salad Blend Leafy Green - Min 2 1 Veggie 1 Veggie 1 Veggie 1 Veggie Sliced Cucumber Sliced Red Onion Green Peas Sliced Radishes Veggies - Min 4 1 Veggie 1 Veggie 1 Veggie Marinated Artichoke Hearts Roasted Golden Beets Roasted Butternut Squash Elevated Veggies - Min 3 1 Cheese 1 Cheese Blue Cheese Crumbles Shredded Cheddar Cheese Cheese - Min 2 1 Topping 1 Topping Roasted Sunflower Seeds Seasoned Croutons Dry Topping - Min 2 1 Salad Roasted Sweet Potato Salad Composed Salad - Min 1 1 Protein 1 Protein Sliced Grilled Chicken Breast Marinated Tofu Protein - Min 2 1 Dressing 1 Dressing 1 Dressing Deluxe Ranch Blue Cheese Balsamic Vinaigrette Dressing - Min 3 1 Add-on Cheddar Onion Biscuits Add-on - Min 1
Chef's Tips
Minimum of 80% fresh produce.
Keep the salad bar fresh by rotating selection daily.
All canned legumes must be rinsed and drained.
Blanch vegetables for visual appeal (broccoli, snow peas, etc.).
Only canned items allowed are olives, beets, artichokes, and beans.
The salad bar must reflect the season.
Always utilize the million-dollar tool "rubber spatula".
Station Signage Standards We know that our business is not a one size fits all model. With this in mind, we have created variations within our approved station signage standards to accommodate business needs. Countertop Fixture: 1. Ounce Pricing 2. Station Identifier 1. 3. 3. Rotational Features 2. Countertop Fixture 4. Nutritional Clings
Ensure the station header is attached to the top left side and aligned with the menu board. If you are unable to rebrand your station (existing permanent signage is in place) you may remove the clip and utilize the other components of the program.
Rotational features allow you to highlight seasonal and limitedtime offers to drive excitement and variety within your café. If you have low census or staffing issues simply remove the tiles for the day and run your streamlined core menu.
Nutritional clings for ingredients and dressings must be utilized. The ingredient cling should be placed at the beginning of the salad bar and the dressing cling at the end by the dressings. Make sure clings are placed straight and not hanging off of the sneeze guard.
Make sure all signage is clean and all components are set straight in the fixture base.
Store additional rotational feature tiles in provided storage organizer.
Do not write on the signage template for any reason. If you run out of an item utilize the "So Good It's Gone" cling from the Everyday Essentials package. If you need to rework your menu or pricing, reorder a new sign through the ordering site.
Ounce pricing template must be utilized for the salad bar Countertop Signage Guidelines 1. Ounce Pricing Template: 2. Station Identifier: 3. Rotational Features: 4. Nutritional Clings:
Digital Signage Standards 1. Horizontal Menu 2. Vertical Menu 3. Station Identifier
1. Horizontal Menu:
Available in both individual and group pricing templates. Individual templates should be utilized when item pricing is significantly varied between items.
2. Vertical Menu:
Available in both individual and group pricing templates. Group pricing templates are aesthetically pleasing, but it is critical to price these correctly to avoid increased food cost %. Refer to the suggested retail pricing tool for guidance.
3. Station Identifier:
The station identifier can be utilized when the station is closed or as a supplemental piece to the countertop fixture.
Countertop Signage Guidelines
Make sure all digital screens are in good working order. For example, the screens should not be blue or distorted in color/imagery.
Do not edit/manipulate the signage template outside of its intended function for any reason. If you have a business need outside of the provided templates reach out to Healthcare Marketing for support.
EVERYDAY ESSENTIALS Outside of the menu boards and station identifiers, there are key cafe branding touchpoints that we have included within the everyday essentials program. CAN'T TOUCH THIS! Two Versions: V1: Seriously, though, please don't lean on the glass V2: No seriously, it's hot I'M BROKEN INSIDE / OOPS! SOMETHING WENT WRONG Utilize when equipment is broken/out-of-service. Example: fountain beverage machine. SO GOOD IT'S GONE! Utilize cling on menu boards as needed.
FOOD ALLERGIES? Updated look and feel to utilize at all stations WASH HANDS Spread kindness not germs. Utilize at all handwashing sinks CLOSED STATION SIGNAGE CLOSED REGISTER SIGNAGE MULTI-LANE REGISTER SIGNAGE CAFÉ CONCEPT NUTRITIONAL CLINGS GRAB + GO EDITABLE CLINGS
