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MENU BREAKDOWN

Updated Dec 2009BF

In order to work as a waiter & sales person at Spur Steak Ranches, you need to know your menu off by heart - as these are the products you need to sell in order to earn a living.

What you need to know about every product:

  1. AN ACCURATE, APPEALING DESCRIPTION.

(Know all weights or portion sizes, preparation methods, plate presentation, cutlery required, pre-drops, different taste options as well as items that are included with certain meals, i.e. free sauce/salad).

  1. THE CORRECT QUESTIONS TO ASK FOR EACH MEAL.

(This info ensures the customer gets exactly what he wants).

  1. OFFER SUITABLE SUGGESTIONS.

(Know what you can offer to a guest if the meal he wants is not available, and which extra items you can offer to make his meal more exciting).

  1. WHICH KITCHEN SECTION YOU NEED TO “CALL ON”, COLLECT EACH ORDER AND HOW LONG IT TAKES TO MAKE THE ORDER (APPROXIMATELY).

There are several menus available in our stores: Main menu (includes Starters & Mexican meals), Dessert menu, Wine list and Kid’smenu. (Breakfast and Seniormenus areavailable in selected stores). A Brail menu should be available in every store.

This menu breakdown follows the order of the Main and Kid’s menus only. Make sure you know the layout of each menu (i.e. which products are found under the various headings)

Customers will be generous with tips, should you prove that you’ve earned it through giving them…

FRIENDLY, FAST & EFFICIENT SERVICE!

…and all this starts with knowing your menu…

MAIN MENU: STARTERS

DID YOU KNOW?

  • A starter is a small meal that people eat at the beginning of their visit with you.
  • Starters DO NOT fill the stomach; in fact, it prepares the stomach to receive more food.
  • For starters, your guests can order from the “STARTERS” menu, or they may order any other light meal (e.g. Salads).
  • Some guests may order starters to eat as a main course, especially when they are not that hungry.

Placing the Order:

  • A starter order should always be rung up onto Pilot or Micros immediately! If you took the main course order together with the starters order, ring up the starters first and deliver it to the table. Only once they are half-way through eating their starters, do you ring (and call) the main course order.

Logo Presentation:

  • When delivering the meal, announce the meal & place the plate neatly in front of the guest (to look professional, you should know exactly who ordered what).
  • The plate should always be placed so that the Spur logo is the right way up. (If you compare the plate to a watch, the customer will sit at 6 o’clock and the logo at 12 o’clock).

Best way to sell starters:

  • GIVE THEM THE MENU
  • DESCRIBE ONE OR TWO AND ASK WHICH ONE THEY WOULD PREFER

MENU TERMINOLIGY:
A TORTILLA / IsMexican bread; it’s as wide as a side plate & flat like a pancake.
(Do not pronounce the “L’s”. Pronounced as TOR-TI-A)
GUACAMOLE / Is dip made from avocado pulp, garlic and spices
SALSA / Is a mixture of tomato, onion, green pepper and hot spices. It’s served cold.
MEXICAN GARNISH / Tortillas, guacamole and salsa are served with most Mexican meals.
ITALIAN FLATBREAD, / Is the bread served with Spicy beef strips - it is also referred to as Tramezzini bread. It’s as wide as a side plate, but as thick as a sandwich.
DURKY SAUCE / Is a spicy burny sauce made from vinegar, cayenne (red) pepper, and garlic.
ROQUFORTDRESSING / Is a creamy blue cheese dressing. Served with Buffalo wings, but also goes well with salads. (served cold)
TARTARSAUCE / Is a mixture of chopped egg, gherkins and mayonnaise. This is served with Crumbed mushroom and ALL fish dishes.
SUMMARY OF STARTER WEIGHTS AND PORTION SIZES
Calamari / 125g
Mini Beef Kebabs / 50g each / 3 mini kebabs = 150G
Prawn Cocktail / 125g prawn meat
Spicy Beef Strips / 150g beef strips
Buffalo Wings / Platters = 4 pieces of wings / ½ portion= 280g to 300g - 8 pieces / Full portion= 580g to 600g - 16 pieces
Snails / 6 snails / Cheese = 40g
Garlic Roll / 18cm French Roll / Cheese = 40g / Bacon = 40g
Nachos Mexicana / Nachos chips = / ½ portion = Side plate size = 70g / Full portion = Waffle plate size = 140g
Crumbed Mushrooms / 12 – 15 mushrooms / Cheese = 40g / Bacon = 40g
Quesadillas / Cheese 80g / Chicken75g / Served on Mexican set

NOTE: These weights are an indication of the product’s raw weight, i.e. before the product is cooked.

MINI KEBABS

3 X 50g mini Beef Kebabs, grilled medium, basted with Spur basting, served with a ramekin of Sweet Chili Sauce, Chipsand garnished with shredded lettuce, slice of tomato and sprinkle of dried parsley.

Pre-drops: Serve with a side-plate, one wet wipe and two serviettes.

CHICKEN LIVERS(New Menu Item)

Spicy peri-peri chicken livers(a dash of cream is added to the sauce). (200g portion)

Served with a toasted Tramezzini (Italian flatbread - cut into 4). Garnished with shredded lettuce, sliced tomato & a sprinkle of dried parsley

PRAWN COCKTAIL

125g of Fresh Prawn meat, lightly tossed in Spur SeafoodSauceand topped with a dash of paprika - served on a bed of shredded lettuce. Garnished with a lemon wedge, a slice of tomato, topped with a sprig of parsley. Serve on a Mexican Square Plate.

Cutlery: Wrapped knife& fork

CALAMARI

125gCalamari rings, dipped in seasoned flour and flash-fried.
Served withtartar sauce and a quarter lemon, garnished with freshly shredded lettuce, a slice of tomato & a sprinkle of dried parsley. The customer may choose between chips or rice.

QUESTION TO ASK THE GUEST:
1) Would you prefer chips or rice with your Calamari?

NB: Our Calamari is best served fried and should never be offered as ‘grilled’. However, should your customer request to have it grilled we will gladly do so, however it is not recommended.

SPICY BEEF STRIPS

150gBeef strips, which are seasoned and grilled.

Served in a lasagna dish, covered in a creamy blend of Peri-periand salsa (tomato-based) sauce.
Served with a toasted Tramezzini (Italian flatbread) (cut into 4) and garnished with shredded lettuce, sliced tomato & a sprinkle of dried parsley.

NB: The beef stripsmay be rump or sirloin – Do NOT ask theguest their preference.

NB: Before taking this meal to your customer, ensure that there is plenty sauce in the bowl (sauce must completely cover the beef strips). Ask the kitchen staff to add another ladle of sauce if necessary.

BUFFALO WINGS

Buffalo wings are chicken wings that are flash fried. These may be prepared 3 different ways, depending on the sauce that covers the wings after frying:
1) plain(no additional sauce is added)
2) basted (wings are basted with Spur’s basting sauce)
3) spicy (wings are dipped into spicy Durky sauce)
2 portion sizes are available:
1) half portion: 270g - 300g. (+/- 8 pieces of wings)
2) full portion: +/- 600g. (16 pieces of wings)
All wings are served in a lasagna dish, on a steak plate. Serve with a bowl of Durky sauce a bowl ofRoquefort dressing.

QUESTIONS TO ASK THE GUEST:
1) Would you prefer a full or half portion?
2) Would you like your wings plain, basted or spicy?

Pre-drops: Serve with a bone-plate, one wet wipe and two serviettes.

SNAILS

6 snails topped with melted garlic butter or 40gmelted cheese& garlic butter.
Place in a snail dish (on a serviette, on a steak plate).
Serve with 2 slices of brown bread – cut into 4 triangles.
Cutlery: Serve with a snail fork.

QUESTION TO ASK THE GUEST:
1) Would you prefer garlic snails OR cheese & garlic snails?

Sales tip: Offer extra bacon bits to place on top of the snails.

GARLIC ROLL

18cm Freshlybaked roll; sliced and filled with garlicbutter. This is placed in the pizza oven until the butter melts and the roll is crisp.

Cheese option: The garlic roll may be topped with 40g ofcheddar cheese(guest’s choice), which is then melted in the oven.

Serve on a waffle plate. QUESTION TO ASK THE GUEST:
1) Would you like your garlic rollwith or withoutcheese?

NACHOS MEXICANA

2 Size options are available:

1) Halfportion – 70g served on a side plate

2) Fullportion– 140g served on awaffle plate.

A portion of nachos chips (hot corn chips) is spread onto the plate.

Added on top of the nachos is: heated salsa, chunky cottage cheese, grated cheddar mozzarella cheese.
(If spicy – chili is added under the grated cheddar cheese).
Place in the pizza oven/salamander until the cheese melts.
Garnish with shredded lettuce, diced tomato,guacamole & a sprig of fresh parsley.

QUESTIONS TO ASK THE GUEST:
1) Would you prefer a full or half portion?
2) Would you prefer to have your nachos plain or spicy (with chilli)?

CRUMBED MUSHROOMS

12-15 button mushrooms, dipped in flour, egg & milk mixture & coated inbread crumbs and flash fried.

Serve in a lasagna dish, on a steak plate.
Serve with garlic sauce or tartar sauce.

QUESTION TO ASK THE GUEST:
1) Would you prefer garlic or tartar sauce with your mushrooms?

Cutlery: Serve with a snail fork.

QUESADILLA

(Pronounced: KAS-A-DIA)
2 Filling options are available on the menu:

1) Cheese or

2) Chicken & Cheese.

2 Tortillasare filled with 80g grated cheddar cheese. 75gChickenstrips and fresh chopped chilies are also added depending on what the customer wants. These tortillas are placed on the flat top grill so the cheese melts and tortillas cook. The tortillas arecut into 4 equal triangles.

Garnish: This dish is served with shredded lettuce and diced tomato.

3 sauces accompany this meal: guacamole, sour cream and salsa.

Served on the Mexicanset

QUESTIONS TO ASK THE GUEST:

1) Would you prefer a cheese or chicken & cheese quesadilla?
2) Would you prefer it plain or spicy (with chilli)?

Pre-drop: Serve with one wet wipe & two serviettes, on a side plate

SPUR PLATTER

Located on the Spur menu under Spur Combo’s

CHIEF’S PLATTER

The Chief’s Platter consists of a combination of the following:

125g fried Calamari Rings and

4 pieces of Buffalo Wings and

3 pieces of Pork Riblets and

2 mini Beef Kebabs.

Served with a portion of 125g chips

Pre-drops: Serve with a bone-plate, wet wipes and serviettes - sufficient for the amount of people sharing.

Presentation:Served with glass bowls of Tartar SauceSweet Chili Sauce.

Plate garnished with shredded lettuce, a slice of tomato, a sprinkle of dried parsley & a lemon quarter.

SALADVALLEY

DID YOU KNOW?

  • Not many restaurants display their saladsas we do. Make sure your guests know about all the exciting items they may find there, as well as the differentoptions available, should they choose to have a salad with their meal.
  • You may offer to dish salad on the customer’s behalf, if you have time available.
  • Often our customers dish salad without paying for it. Make sure you ring up all the salads your customers eat!
  • Many of our customers are not aware of all the exciting (complimentary) sauces/dressings we have on the SaladValley) – tell them about it.
  • It is YOUR responsibility to ensure the SaladValley looks neat, presentable and appealing at ALL times. YOUR customers will be eating it.
  • No meat, chicken or fish will ever be found on the Valley (hygiene reasons).
  • The best way to sell a salad is to inform the customer that they have just

been placed on the Valley – in other words they are FRESHLY prepared!

Items/produce will you find on the SaladValley:

  1. A minimum of 12 quality salads must always be available on the SaladValley (changed daily). Make sure you know what is available BEFORE your first customers arrive. (Salads may include for e.g. Potato salad, Green salad, Beetroot salad, Coleslaw, Baby Corn, Cucumber salad, Fruit salad, Pasta salad, Rice salad, etc)
  2. A minimum of 3 Hot Veg, e.g. creamed spinach, butternut, roast assorted veg and mixed cheesy veg, etc.
  3. 2 types ofCheese (e.g. Feta, Cheddar, Gouda)
  4. An assortment ofSavoury biscuits (salty biscuits)
  5. 2 Types of Bread(or 1 type of bread & 1 type of muffin, e.g. Banana, Choc chip, Blue berry, Bran, etc).
  6. Mini butters and mini margarines
  7. 1 Type of Fritter (small deep-fried “dough balls” that may contain fruit or vegetables.)
  8. 3 Types of Salad dressing:
  9. French (oil, vinegar and spices)
  10. 1000 Islands (type of tomato sauce and mayonnaise mix)
  11. Roquefort (creamy blue cheese dressing)
  12. Condiments (sauces that add flavour). There may be more condiments available than mentioned below. Make sure you know what your store stocks!The followingCondiments will always be on the Valley:
  13. 3 types of Mustard
  14. Chutney
  15. Tomato sauce
  16. HP sauce
  17. Vinegar
  18. Olive oil
  19. Tabasco sauce
  20. Mint jelly & apple jelly/sauce
  21. Black pepper
  22. Side plates,serviettes, toothpicks and cutlerywill always be found on the Valley.

If a guest orders a Salad platter, a waffle plate is to be delivered to the table (as it is not found on the Valley).

These are the different options available to guests who order salad/veg:

Note: *Starch = Chips/ BP or Rice, served with Onion Rings

2 hot veg instead of *starch. / No additional charge to the customer / Waiter / kitchen staff are to dish up the vegetables, onto the main meal plate.
(In other words the customer receives his plate with veg already added)OR, place veg dishes next to Hot Veg on the Valley and let the guest know to use that dish when he chooses his hot veg.
2 hot veg Sideorder / R______charged for this side order.
Ask your Manager for the current price!!! / Customer receives his normal plate of food that includes the *starch of his choice. Extra vegetables are dished (by kitchen or waiter) into a special, divided veg bowl and delivered as a side order.
Heart smartoptions / No additional charge for the Hot Veg exchange, however, if the guest would like a Salad instead of starch*, he will be charged an extra R_____. Ask your Manager for the current price!!! / The customer may choose to have either a BP or veg, or a sidesalad from the Valley (new),instead of the chips and onion rings. The BP or veg will be served on the guest’s plate.
Note: these menu items have a HEART next to them on the menu.
Salad Exchange / R______is added to the regular price of the meal. Ask your Manager for the current price!!! / The customer receives his food without any *starch and must help himself to anything on the Salad valley. He may dish this onto his plate of food (in the place of the starch).
SideValley / R______is charged for this side order. Ask your Manager for the current price!!! / The customer receives his plate of food with his choice of *starch. As a side order, he may dish anything on the SaladValley onto a side plate.
Valley Platter / R______charged for this salad meal. Ask your Manager for the current price!!! / The customer receives his plate of food with his choice of *starch. As a side order, the customer can dish anything on the SaladValley onto a waffle sized plate.
Cheese, bread & biscuits / a) No charge if eaten with a main course.
b) R______charge, if this is the only meal eaten by the customer. Ask your Manager for the current price!!! / The guest may place, cheese, butter, bread & biscuits on a side plate.

legendary steaks

DID YOU KNOW?

  • All our delicious steaks are super AAA-grade (best quality money can buy!).
  • The meat is carefully aged to ensure it is full of flavour and tender.
  • The 3 different types of steak served are: RUMP, SIRLOIN or FILLET
  • Rump: Tastiest of all steaks - contains fat - not as tender as fillet.
  • Fillet: Most tender steak of all – contains no visible fat – not as tasty as rump.
  • Sirloin: In between rump and fillet - some of rump’s taste – some of fillet’s tenderness.
  • T-bone: sirloin & fillet – separated by a T shaped bone.

Never assume you know what the customer wants: ALWAYS ask the guest which steak they prefer, as well as how they want it grilled!

  • All steaks are chargrilled. This is the tastiest and healthiest method of preparing beef. Some people want their steaks to be cooked thoroughly; others prefer to have it cooked lightly. These are the different options available as to how a steak can be

grilled. Make sure you ask your guest their preference!!!

B / Blue / This steak is almost raw, but singed on the outside – room temperature on the inside.
R / Rare / The steak is almost raw, but warm on the inside & singed on the outside.
MR / Medium-Rare / Singed on the outside, bloody with a small pink centre on the inside.
M / Medium / Singed on the outside, the majority of the inside is pink with a small red centre.
MW / Medium-Well / Singed outside- darker brown in colour, with a pink centre – no red is visible
WD / Well Done / Darker brown outside, brown inside with a small pink centre.
VWD / Very Well Done / Brown throughout the steak – no pink centre is visible. Almost cremated – cooked for a looooong time.
  • R B,B, R & MR steaks are normally served on skillets (heavy, black cast iron plates). NOTE: this means that the steak keeps on cooking while it’s on the plate –so get it to your customer ASAP!

NB: QUESTION TO ASK GUESTS:Which they prefer: a HOT SKILLET ORNORMAL PLATE!