program operations manual - hunt brothers pizza...the four hunt brothers started out early in the...

Program

Operations

Manual

2 Program Operations Manual v.6-02222018


The Program Operations Manual is a publication of Hunt Brothers Pizza, LLC. All rights reserved, including the right to reproduce this book or portions thereof in any form whatsoever except by permission in writing from the publisher. Copyright 2017. Hunt Brothers Pizza, LLC, Nashville, TN. Printed by Hunt Brothers Pizza, LLC, and intended for use by Hunt Brothers® Pizza Team Members and Accounts only. You will find that our program is very simple to utilize. In this manual, we go into detail on every step to answer questions you may have. We have always said, “We are not just selling products, we are selling a complete and well-packaged program.” It’s a total customer service experience!

WE WANT THE BEST FOR YOU AND YOUR CUSTOMERS!


Table of Contents Introduction to Hunt Brothers® Pizza…………………………………………….……….…………………………………………………………………5

PRODUCT....………………………………………………………….……………………………………………………………………………………………………………8

Pizza……………………………………………………………………………………………………………………………………………………………………………8 Toppings…………………………………………………………………………………………………………………………………………………………………..9 Chicken……………………………………………………………….………………………………………………………………………………………………….10

PREPARE…………….……………………………………………………………………………………………………………………………………………………………11

Prep Table………………………………..…….……………………………………………………………………………………………………………………11 Chicken………………………………………………………………………………………………………………………………………………………………….15

TAKE AN ORDER………………………………………………………………………………………………………………………………………………………….16

Phone Script……………………………………………………………………………………………………………………………………………………...16 Order Ticket……………………………..…………………………………………………………………………………………………………………………17

ASSEMBLE…………………………………………….………………………………………………………………………………………………………………………..18

Pizza……………………………………………….…………………………………………………………………………………………………………………….18 Chicken……………………………………………………………...……………………………………………………………………………………………...21

BAKE………………..………………………………………………………………………………………………………………………………………………………………….22

Pizza…………………………………………………………………………………………………………………………………………………………………….23 Chicken…………………………………….……………………..……………………………………………………………………………………………...24

CUT & BOX……………………………………………………………………………………………………………………………………………………………………….25

Pizza…………………………………………..……………………………………………………………………………………………………………………….25 Hunks………….……………………………..……………………………………………………………………………………………………………………….26 Chicken…………………………………….………………………..……………………………………………………………………………………………...29

WARMER..……………….……………………………………………………………………………………………………………………………………………………….30

Hunks………………………………..…….………………………………………………………………………………………………………………………….30 Chicken……………………………………………….……………..……………………………………………………………………………………………...31

SELL MORE…………….……………………………………....…………………………………………………………………………………………………………….32

CLEANLINESS…………………………….…………………………………………….……………………………………………………………………………………33

EQUIPMENT……………………………….…………………………………………………………………………………………………………………………………..35

Ten Pitfalls to Your Pizza Business……………………………………………………………………………………………………………………….38


Introduction to Hunt Brothers® Pizza

A Brief History:

The four Hunt brothers started out early in the food business. Each started washing dishes in the family restaurant, Austin’s Drive-In of Evansville, Indiana, while in grade school. They graduated to fountain boy, waiter and on into management. When their father died at the young age of 46, they took over the management to support the family. The oldest brother was 21. They worked seven-day weeks and long hours. They learned the value of hard work and the principles of how to build a successful business. They have been in the retail and wholesale pizza business since 1962.

What is now Hunt Brothers® Pizza was developed in 1990. The purpose was to offer a complete pizza concept for the neighborhood market or convenience store. The brothers offered a fresh dough pizza that was topped with the finest ingredients available, and sold at a fair price. To be a real blessing to their customers, they offered All Toppings No Extra Charge®. Storeowners agree that Hunt Brothers® Pizza is one of the most profitable items in their store. Hunt Brothers® Pizza will continue to improve and grow. We place God first in all business decisions and then turn outward to see how we can be a blessing to customers. We are not always right. We make mistakes, but everyone can be sure we are trying to help you be all you can be. We appreciate your business!

Our Values:

Our Guiding Principles:

Place God First in All We Do,

Be a Blessing to People,

Trust God to Meet our Needs,

Strive for Excellence.


Our Products:

The Hunt brothers have spent a lifetime in the foodservice business. They are committed to offering only the highest quality pizza and toppings for your location. The formulas used to manufacture our pizzas were developed by the Hunt brothers and are only available to Hunt Brothers® Pizza customers. Two of our secrets are freshness and consistency. Your customers receive a pizza that is still at its peak of freshness so it looks and tastes great. Because of our manufacturing process, we are able to offer a consistent product time after time.

Our Focus:

We are committed to growing the Hunt Brothers brand. Through national advertising and local store marketing, we want to help your location grow in value, and be a food destination for your community. We are working to provide you with the service and products you need to succeed in the future. To help you toward these goals, we created Hunt Brothers University to train our team members. Every member of our team has completed a comprehensive one week course that covers all aspects of our program. Our goal is to educate our team so you will have a Pizza Professional visiting your location with ideas and solutions to your problems, and providing first class service. In the end, we want you to know that we are on your team and ready to help!

What’s In It For You?:

With over 7500 locations, we already know the power of having name recognition. We hear from storeowners & customers alike that they see Hunt Brothers® Pizza signs up and down the road when they travel. As we continue to strengthen our brand, all of our locations will benefit. When individuals drive by your location and see the Hunt Brothers electric sign and banners, they will already know that you offer a quality pizza and that they can grab any one of our delicious products and continue down the road. You will get people stopping at your location for pizza resulting in other impulse sales. We believe that your association with Hunt Brothers will become more valuable over time.


The Importance of Consistency:

To develop a national brand, it is critical that all of our locations present a quality, consistent product. For this reason, Hunt Brothers® Pizza recommends portion control charts and measuring cups. The recommended topping portions were tested to provide maximum value for your customer. Nobody likes a pizza that is soggy or raw because too many toppings were put on the pizza.

As important, one of the quickest ways to lose money in food service is to lose control of your food costs. Without measuring, the “right” amount of toppings depends on the taste of the person making the pizza. Our portion control system eliminates overuse and guarantees your profit per pizza. Using portion control is a good business decision!

Pricing:

Hunt Brothers® Pizza has never had a problem getting the full price for one fresh 12” large pizza, All Toppings No Extra Charge®. The national pizza chains seldom get their full price on a single pizza because they are always offering some sort of deal. Their customers make purchases based upon which company has the lowest coupon. Once you start discounting your fresh pizza, your customers will never again want to pay full price. To encourage purchases of multiple pizzas, we have found special offers to be useful in up-selling customers that only intended to purchase one pizza.

We Want Your Feedback:

Many of the best ideas that we have received have come from our storeowners and their employees. We are very interested in hearing any ideas that you have on how we can improve our products or service. We currently have a number of storeowners that participate on advisory committees. Also, we frequently test new ideas or marketing programs at locations before rolling them out nationwide. If you have a good idea or are interested in participating, please let us know. We look forward to hearing from you!

Hunt Brothers Pizza LLC

4020 Jordonia Station Rd.

Nashville, TN 37218

(800) 453-3675

www.huntbrotherspizza.com

http://www.huntbrotherspizza.com/


PRODUCT

Pizza

Pizzas Offered:

✓ Original – 12” fresh dough, proofed and docked crust topped with 4 oz of sauce and 6 oz of mozzarella cheese. Shelf life is 180 days from manufacture date if properly stored below 0°F. Pizzas MUST be cooked frozen.

✓ Thin – 144 square inches of crispy crust topped with 5.5 oz of sauce and 6.5 oz of mozzarella and white cheddar cheese blend. Shelf life is 180 days from manufacture date if properly stored below 0°F. Pizzas MUST be cooked frozen.

✓ Breakfast – 12” fresh dough, proofed and docked, buttered crust topped with scrambled eggs, breakfast sausage, real bacon, and mozzarella & cheddar cheese blend. Shelf life is 180 days from manufacture date if properly stored below 0°F. Pizzas MUST be cooked frozen.

✓ LTO – Limited Time Offering pizzas will vary.

Toppings Offered:

Pepperoni Fresh Onions

Sausage Fresh Green Peppers

Beef Black Olives

Bacon Mild Pepper Rings

Mushrooms Jalapenos

Double Cheese

(extra charge)


Toppings

All toppings are different and are handled in unique ways. Below is a description for the handling of each topping. Please be aware of topping age to ensure freshness.

Meats:

Pepperoni, Sausage, Bacon and Beef require very little attention as long as you keep the container clean and rotate the product. These should stay frozen with the bag tightly sealed until needed. Pepperoni, Sausage and Beef have a shelf life of 180 days from manufacture date as long as they are stored at a temperature below 0°F. Bacon has a shelf life of 270 days from manufacture date as long as it is stored at a temperature below 0°F. It is okay to put frozen meat on the pizza.

Veggies:

Onions and Green Peppers should be purchased fresh as needed. Be sure the peppers are bright green and their skin is firm, without wrinkles. Use white onions and remove the core and peelings. Never use frozen onions or green peppers. They taste mushy, while fresh produce tastes crisp.

Black Olives, Mushrooms, Mild Pepper Rings and Jalapenos will keep for several weeks if stored in the refrigerator at the proper temperature, 34-38°F, in a sealed plastic container. Black Olives and Mushrooms have a shelf life of 3 years from manufacture date stored at room temperature in their unopened can. Mild Pepper Rings have a shelf life of 365 days from manufacture date stored at room temperature in their unopened jar. Jalapenos have a shelf life of 912 days from manufacture date stored at room temperature in their unopened jar.

Just Rite Spice™:

Just Rite Spice™ has a shelf life of 180 days if stored at a temperature less than 70°F. This product is shelf stable. You can also store Just Rite Spice™ in the refrigerator or freezer.


Cheese:

Cheese is the most expensive topping you have and it affects the profit of your program more than any other two toppings combined. It is imperative that the cheese is given ample time to thaw before being applied to the pizza. Try keeping two days’ supply in the refrigerator at all times. Double Cheese has a shelf life of 6 months.

Chicken

Hunt Brothers® Pizza offers a delicious Chicken Program with distinctive styles and flavors to fit any consumer’s taste buds.

Bone-In Wings:

✓ Available in “Southern Style” and “Hot ‘n Spicy” flavors. Shelf life is 365 days from manufacture date if properly stored below 0°F.

WingBites®:

✓ Boneless WingBites® come in “Home Style” or “Buffalo” flavors. Shelf life is 365 days from manufacture date if properly stored below 0°F.


PREPARE

Prep Table The Prep Table is a very important part of the Hunt Brothers® Pizza program. You must be prepared to handle the sales volume and the Prep Table is where you store the toppings to use on the pizzas. Rotation and freshness are essential in maintaining the high quality of a Hunt Brothers® Pizza.

You Will Need:

➢ Clean towel and water with Sanitizer Solution ➢ Vinyl gloves ➢ InstaCut 5.0 ➢ Cheese Storage Box ➢ (4) Four quart plastic containers with lids (black olives, mild pepper rings, jalapenos

& mushrooms) ➢ Can Opener ➢ Tongs ➢ Paring Knife ➢ (3) HBP Measuring Cups (meat, veggies, cheese – preferably labeled)

Preparing Toppings:

o Sanitize your work area with a clean towel and water with sanitizer solution. o Be sure to wash all tools, such as the can opener, any knives and the InstaCut 5.0,

before and after use. o Always wash your hands and wear vinyl gloves. o Display the Topping Chart where pizzas are to be made. Have three HBP

Measuring Cups (meat, veggies, cheese) preferably labeled and ready to go. o Never use frozen onions, green peppers, mushrooms, black olives or pepper

rings. They will add moisture to the pizza, making it cook incorrectly, resulting in a soggy, inferior product.


Mushrooms & Black Olives:

o Clean the tops of the cans with a clean towel and sanitized water. o Drain juice – You can do this in one of two ways:

o On the top of the can, make two small holes, one across from the other. Place the can upside down on the drain board for a minimum of 15 minutes to allow all juices to drain.

o Take the lid off and use a strainer or colander. o Place toppings in a clean, dry, four quart plastic container and close the lid tightly. o Place a strip of masking tape on top of the lid of the container. Use a pen to write

the date and name of the product inside. o Immediately dispose of any empty cans (with the lid inside), for safety reasons. o Use the Tongs to fill the Prep Table container. This will help remove any remaining

liquid from the mushrooms and black olives.

Mild Pepper Rings & Jalapenos:

o Remove the lid from the glass jar. o Without draining juice, pour the pepper rings or jalapenos from the jar into the 4

quart clean plastic container. The juice keeps the product tasting fresh! (Some health departments will not allow glass containers to be stored in a refrigerator or walk-in cooler). Close the lid tightly.

o Place a strip of masking tape on top of the lid of the container. Use a pen to write the date and name of the product inside.

o Safely dispose of the empty jalapeno or pepper rings jar and lid. o Use the Tongs to fill the Prep Table container. This will help remove any remaining

liquid from the Mild Pepper Rings & Jalapenos. o Additional juice may collect in the Prep Table container. It is good to drain again

after allowing to sit for several minutes.

Onions & Green Peppers:

o Thoroughly wash all onions and green peppers. o Make sure to wash the InstaCut 5.0 thoroughly when moving from onions to green

peppers to ensure the toppings do not mix. o Set a Prep Table container under the InstaCut 5.0 to catch the veggies. o Peel the onions before cutting. Cut off the top and bottom and remove the core. o For green peppers, first take the stem and seeds out and remove the core. o Cut the onion or green pepper into quarters and place the “skin” of the vegetable

up and the “meat” of the vegetable against the blade. Make sure to get your fingers out of the way before chopping!

o NEVER freeze fresh vegetables after chopping.


Cheese:

It takes 24 hours for cheese to thaw if dumped from the bag into the Cheese Storage Box. Never use frozen cheese. Frozen cheese will result in a “burnt” looking pizza that the consumer is not going to enjoy. In addition, frozen cheese will not portion correctly and you will use too much, resulting in a much higher food cost. By using a large plastic container, you will have an ample supply of cheese available. To fluff the cheese, run your fingers through the cheese to break apart all chunks (wearing vinyl gloves).

Setting Up the Prep Table:

Arrange the Prep Table in the following manner to maximize speed, efficiency and to confine juices:


Key Points to Remember:

There are several key points essential to maintaining the quality and freshness that Hunt Brothers® Pizza customers have come to expect:

➢ WASH HANDS – You MUST wash your hands before you open the lid on the Prep Table. Remember, customers can see you as well as a large portion of your Pizza Shoppe. Do not do anything that you would not want to see in a restaurant where you were about to eat.

➢ DRAIN TOPPINGS – Mushrooms, Mild Pepper Rings, Jalapenos and Black Olives are full of juice. Even after you drain them and place them in the Prep Table, they continue to produce juice. From time to time, hold your clean, gloved hand over the container and drain the juice out of the items. (When juice gets on the pizza, it begins to soak down through the crust after baking. By the time the customer gets the pizza home, the crust is like wet bread).

➢ ROTATE – Try to allow the Prep Table to run low on toppings as it gets later in the evening. Wash out the containers at least once per day. When refilling the containers, remove the old product, refill with fresh product, and then place the old on top of the new. Always refill the Prep Table for the next day or next shift.


Chicken

Bone-In Wings:

✓ Bone-In Wings MUST be “slacked” or thawed prior to baking in the oven. This process takes approximately 48 hours. Slacked wings can remain in the refrigerator for four additional days once they have been fully thawed. Bone-In Wings are considered slacked when the core temperature is between 35-41°F. This would total 6 days in the refrigerator including slack time.

✓ Clearly label the bags that are placed in the refrigerator with the “slack start date” and the “discard” date. It is recommended that you use masking tape as an inexpensive way to mark the bags. You should wipe the bags before applying the tape to remove condensation.

✓ If you are frying your wings, you must keep them frozen before they are placed in the fryer. Follow your fryer guidelines to ensure that the product is cooked to its minimum internal temperature.

WingBites®:

✓ No preparation required


TAKE AN ORDER

Order Taking As the order taker, you are one of the most important people in the store. You are the first contact the customer has with your location and Hunt Brothers® Pizza. This is your chance to make a great first impression on that customer! As you show enthusiasm and excitement to each customer, you create a positive experience for everyone.

Phone Script:

o Answer phone in a friendly, upbeat voice. Try to answer on the first ring. o “Hello, this is ________, at your Hunt Brothers® Pizza store, _________, speaking.

How may I help you?” o Record the customer’s order quickly and accurately on the order ticket. o Ask “Will that be Original or Thin crust?” o Ask “Would you like Double Cheese on that?” o Ask “Would you like a second pizza for $1 off?” o Ask “Would you like to add Wings or WingBites® to your order?” o Take care to process the order slips accurately. o Be sure to keep the slips in order to ensure that the corresponding pizzas will be

exiting the oven with the correct ticket being next in line. o Maintain a neat and clean workstation. o Correctly handle customer issues or refer them to your manager. NEVER allow a

customer to leave dissatisfied.


Completing the Order Form:

If using the current order form pad, record the customer’s name, phone number, time called and expected pick-up time. Then use the following to record the customer’s order:

o Choose crust for each pizza. You can choose Original, Thin, Breakfast or LTO. o Choose toppings for each pizza.

o Loaded Pizzas: Check the Loaded option. Customer gets everything.

o Lotsa Meat Pizza: Check Lotsa Meat. Customer gets pepperoni, sausage, beef and bacon.

o Veggie: Check Veggie. Customer gets bell peppers, onions, mushrooms, black olives, and mild pepper rings.

o Pizza with certain items: Check each item.

o Pizza with all items except: Check the loaded box and cross out unwanted items.

o Always ask, “Would you like to add another pizza for only $8.99?”

o Choose extras: Always ask if they would like Double Cheese.

o Ask about Wings and WingBites®.


ASSEMBLE

Pizza Topping a pizza is an exciting and very important responsibility in the pizza-making business. This is a chance for you to have a positive impact on the attitude of your entire store! Customers love to watch you make a great pizza. There are several key points to topping a pizza that will greatly affect the quality of Hunt Brothers® Pizza. With your dedication to being the best, along with a little practice, you will be able to make a great pizza. Your customers will come back for it and will know you as the neighborhood pizza king!

Items Needed:

✓ Plenty of Hunt Brothers® Pizza for topping. It’s best to have an under-counter freezer or nearby freezer no more than 5 feet away from the prep area.

✓ Prep Table – stocked with fresh toppings ✓ Topping Chart and (3) HBP Measuring Cups (meat, veggies, cheese – preferably

labeled) ✓ Pizza Prep Tray ✓ Container of thawed and fluffed cheese ✓ Just Rite Spice™ ✓ HBP Spray Bottle ✓ Knife

*Your most updated Topping Chart is available on the Hunt Brothers® Pizza Resource Website at www.huntbrotherspizza.com/resources*

http://www.huntbrotherspizza.com/resources


Opening a Pizza:

o First, wash your hands and put on vinyl gloves. Do not touch anything besides the food and food containers after washing your hands (face, hair, etc). Never handle cash and then touch food or vice versa.

o Second, get a pizza from the freezer and remove the plastic. The best way we have found is place the pizza, cheese-up, on the Pizza Prep Tray. Take your knife and put the blade between the bottom crust and the cardboard. Cutting away from yourself, cut all the way around the pizza and slide the plastic wrap off.

Topping a Pizza:

o Meat toppings should always go onto the pizza first. Pepperoni should go first. Make sure to use an HBP Measuring Cup specifically for meat so as not to expose vegetarians or vegans to meat.

o Veggies go next. Make sure that the veggies are drained. Try to “bury” the mushrooms into other toppings to help eliminate excess shrinking.

o Extra or Double Cheese goes on after other toppings but before Just Rite Spice™. o Just Rite Spice™ always goes on the pizza last. o A Plain Cheese original crust pizza should be misted ten to twelve sprays on top.

Pepperoni:

o Always put Pepperoni on first if the customer has asked for it. o Place the approximate amount of Pepperoni slices needed to top the pizza into one

hand. o Place the Pepperoni onto the pizza in a clock motion (12:00, 3:00, 6:00, 9:00)

starting from the outside and working inwards without overlapping. o Pepperoni must go out to the inside edge of the crust. o Do not exceed the recommended amount of Pepperoni. Correct portion counts

should be obtained from the Topping Chart.

All Other Toppings:

o Remember – meat first, then veggies. o Separate, preferably labeled measuring cups for meat, veggies and cheese. o Use HBP Measuring Cup to measure all toppings. Do not use the cup as a scoop.

Use hand to place toppings in cup lightly, without packing in. o Place measured toppings in both hands to help with distribution. o Start outside, work inwards. o Envision some of each topping in every bite.


Topping “Half & Half” Pizzas:

o Imagine a line going down through the center of the pizza. o When portioning toppings, you will generally divide the amount of each topping in

half and distribute the topping on half of the pizza. o Begin topping the pizza from the outside edge working inwards, stopping just short

of the imaginary line.

Thin Crust Pizzas:

o Be sure to mist the pizza on the edges 16 times around, 4 on each side, going 1” into the cheese. This will keep the crust from burning.

Breakfast Pizzas:

o After removing the plastic wrap, you will need to use a clean fork to redistribute the toppings. Since there is no sauce on this pizza, toppings shift and must be redistributed.

o The product is delicious as-is. For variety, you may want to add green peppers & onions.

o Remember, Breakfast Pizza gets Just Rite Spice™ before you mist. o Always mist Breakfast Pizza four to six sprays on top. o We have found that many customers enjoy hot sauce with their Breakfast Pizza.

You might consider keeping a small bottle next to the warmer.

Double Cheese:

o Double Cheese always goes on the pizza last, but before Just Rite Spice™. o THAW CHEESE BEFORE USE. Frozen cheese can result in over-usage, discoloration

and undercooked pizzas. o Fill a HBP Measuring Cup to the top by picking up the cheese and dropping it into

the cup. Be careful not to scoop the cheese out of the box with the cup or pack the cheese in tightly. This will result in over-usage. Level the cheese to the top of the cup.

o For Double Cheese, pour two cups of cheese into the middle of the pizza. Using both hands, start from the middle of the pizza and work the cheese outward to the edge. Distribute evenly, leaving no thick or thin spots and breaking apart chunks, until you reach the outside crust.

o Keep the cheese in the Cheese Storage Box and fluff it regularly. Be careful not to scoop the cheese out of the box with the cup or pack the cheese in tightly. This will result in over-usage.


o Mist all Extra or Double Cheese Pizzas ten to twelve sprays. Fill the Hunt Brothers® Pizza Spray Bottle with water and lightly spray across the entire area of the pizza like a typewriter.

Just Rite Spice™:

o Just Rite Spice™ should be added to every pizza after the toppings (and Extra or Double Cheese) have been added.

o Hold the spice container about 6” above the pizza. o Starting from the outside edge of the pizza, begin to sprinkle from outside edge to

outside edge, back and forth like a typewriter, until the entire pizza has been sprinkled.

Chicken

Bone-In Wings:

o Ensure that Bone-In Wings are properly slacked and not past their discard date. (See Page 15 for directions on slacking)

o Put a Pan Liner in the bottom of your HBP Baking Pan. If your Pan Liner is too large, cut it to size when baking this product. See “Important Note about Pan Liner Paper” on Page 24.

o Arrange Bone-In Wings on the HBP Baking Pan alternating between “Flats” and “Drums”. You can fit up to 25 Bone-In Wings on one HBP Baking Pan if you do five rows of five.

o Never mix two flavors of Bone-In Wings on one HBP Baking Pan as the juices may run.

o If you are frying your wings, you must keep them frozen before they are placed in the fryer. Make sure to give an even amount of flats and drums. Follow your fryer guidelines to determine how to arrange the wings for frying.

o Recommended serving size for Bone-In Wings is Single Order=5, Double Order=10, and Party Size Order=25.


WingBites®:

o Put a Pan Liner in the bottom of your HBP Baking Pan. If your Pan Liner is too large, cut it to size when baking this product.

o Arrange the WingBites® so that they are close but not touching. o Ensure that all WingBites® are separated and none are stuck together or “married”. o You can fit up to 25 WingBites® on one HBP Baking Pan. o Recommended serving size for WingBites® is Single Order=5oz, Double

Order=10oz, and Party Size Order=25oz.

BAKE Oven Time & Temperature:

o For the Lincoln MSW Oven: Bake 6 minutes, 20 seconds at 550F.

o For the Lincoln LA Oven: Bake 6 minutes, 20 seconds at 550F.

o For the Lincoln® Oven 1300 Series: Bake 5½ minutes at 525F. o For the Lincoln® Oven 1300 QT & 2500 Series (Analog or Digital): Bake 6 minutes at

550F.

o For the Lincoln Express® oven: Bake 5 minutes at 530F.

Preheating Oven:

o Make sure to preheat your Lincoln® conveyor oven at least 15 minutes prior to baking. Did you know that you will save 42¢ an hour by leaving your oven running versus turning it off and on? That is $451.44 in lost profit in a year! Not to mention the increase in sales when your customer knows they can get hot, fresh food in ten minutes versus thirty. It’s true!

o If your location has multiple stacked ovens, always use the top oven. Never use the bottom oven without the top oven on.

o Your oven is ready to bake when the word “PIZZA” scrolls across the display.


Pizza

Tools Needed:

✓ HBP Pizza Cutter ✓ HBP Pizza Spatula ✓ Cutting Guide ✓ Plenty of pre-folded boxes

✓ Clean Warmer Bags for storing pizza

Placing the Pizza in the Oven:

o First, be careful not to burn yourself. Be aware of the hot spots to avoid. o Double-check to ensure that you have topped the pizza correctly according to the

Order Form and the Topping Chart. o Carefully remove the pizza from the cardboard and gently place it, not drop it, on

the conveyer belt in the center of the rack. o Set the pizza 1” outside of the oven entrance on the center of the conveyer. Do

NOT shove the pizza inside the oven for two reasons: The pizza may not cook completely and you could burn yourself. The pizza actually starts cooking outside of the oven.

o Pizzas must be at least 1 inch apart. Placing two pizzas too close together can result in the pizzas “growing together” due to the rise in the dough.

o Place the cardboard at the exit end of the oven. o Do not pull the pizza out of the oven when you are in a hurry. The pizza must

completely clear the oven to complete its baking cycle. o Remove a baked pizza from the oven in one of two ways:

o Using the cardboard, place it under the outside edge of the pizza, between the pizza and the conveyor. With a quick motion, slide the pizza onto the cardboard. Lift the cardboard with two hands.

o Using a pizza peel, place the peel between the bottom of the pizza and the conveyor. With a quick motion, slide the peel under the pizza and lift it from the conveyor belt.


Chicken

Tools Needed:

✓ HBP Tongs ✓ Pan Liner ✓ HBP Baking Pan ✓ Hi-Temp Oven Mitts

Placing the Chicken in the Oven:

o Assemble Bone-In Wings or WingBites® on Pan Liner on HBP Baking Pan as instructed on Page 21. Be sure that the Bone-In Wings are properly slacked and not past their discard date.

o Place the HBP Baking Pan on the conveyor belt 1” from oven opening. o If placing two HBP Baking Pans back-to-back, you will need to leave a 1” gap to

ensure even airflow. o Be sure to let the pan clear the oven as it is still baking until completely out. o Be sure to wear your Hi-Temp Oven Mitts when removing the baking pan from the

oven! Also, make sure to have a designated place to put hot pans so your employees do not accidentally pick up a hot pan.

Important note about Pan Liner Paper:

When cooking Chicken in your Lincoln® oven, place only the amount of paper on the pan that is needed to help the wings being cooked. Cooking less than a full pan of wings with a full sheet of baking paper may result in the unsecured end of the paper being blown into the oven baffles causing a potential scorching or smoldering of the paper that could possibly result in a fire.


CUT & BOX

Pizza

Cutting Pizza:

o Whole Pizzas – For Original pizza, place on the cardboard and cut it into eight slices before placing it in the 12” Pizza Box. Use the Cutting Guide to get the slices uniform.

o Thin pizzas should be slid into the 12” Pizza Box before cutting. The cardboard will be thrown away. Cut the pizza into sixteen slices as instructed on the Topping Chart.


Hunks Most of our locations have a significant amount of walk-in traffic that stops with the intention of picking up some fuel or other quick, convenience items. Our Hunk program was designed specifically to appeal to people on the go. It is very hard to pass up a

delicious Hunk A Pizza and a drink when it is so readily available. The consistency of the Hunk slices is very important to our customers. Every slice MUST be of equal value, size, and topping quantity.

• When using the Cutting Guide, line the pizza up perfectly in its center. The pizza may tend to move after each cut, so check the alignment frequently.

• To cut the pizza, place the pizza cutter approximately one inch outside of the pizza crust to ensure complete cutting of the crust.

• Grip the handle firmly, without pushing down too hard on the table, to avoid slipping. Aim the cutter and follow the line on the guide all the way through to one inch outside the other edge, cutting through the crust. DO NOT “rock or roll” the cutter back and forth – make one complete cut all the way through.

• Be sure to check the alignment of the pizza after every cut, or the slices or Hunks will be uneven.

• You will make two cuts to quarter the pizza, making four Hunks.

Remember, a well-cut pizza must have: All equal slices, crust cut completely through,

& meeting in the center.


Placing the Hunk in the Box:

The Hunk Boxes have a clear, no-fog window for increased visibility of your product. Using your HBP Spatula, place the pizza into the box in the same direction the window points.

Time Stamping/ Topping Circling:

The Hunk Box has a time slot to track when the pizzas are placed into the warmer. Using a black marker or pen, record the hour the pizza needs to be thrown away or discounted, nearest the 5-minute increment time on the backside of the box. Then, check the toppings on the front side of the box.

*Example: Mark the appropriate topping with an “X”;

If multiple toppings, mark all that apply.


Wastage:

The Hunk A Pizza® Build To Chart is designed to assist stores in keeping an accurate number of Hunks in the warmer at all times. This will ensure that fresh, quality pizza is always available so there are no missed sales. It is also a tool to help manage waste. Stores determine their own numbers based on their customer traffic at specific times of the day. Using this chart will enhance the overall quality and profitability of a store’s pizza program. 1. Determine the number of Hunks for each kind of pizza that should be in the warmer

during each time period listed on the chart. This is your “Build To” level. 2. Using a dry erase marker or grease pencil, fill in the numbers and post the chart near

the Pizza Shoppe. By using a dry erase or grease pencil, you will be able to easily adjust your numbers as your needs change.

3. At the top of each hour, “build” the number of Hunks in the warmer to the number on the chart. (Ex. 11AM-12PM shows there should be 6 Hunks of Pepperoni Pizza in the warmer. There are only 2 Hunks in the warmer. You need 4 additional so you bake a Pepperoni Pizza and cut into 4 Hunks.)

Contrary to popular belief, you should have a small amount of waste on your Hunks! If you sell every Hunk you make, at some point your warmer will be empty and there is the potential for lost sales. If you could make two more pizzas and sell 7 out of 8 hunks, would that be worth it? You will start out with a little waste, however, by using the Build To Chart, you will learn your store’s pattern of sales. If you have any questions, please contact your Hunt Brothers® Pizza Professional.

*Your most updated Hunk of Pizza® Build To Chart and Daily Sales Waste Tracking Sheet are available on the Hunt Brothers® Pizza Resource Website at

www.huntbrotherspizza.com/resources

Recommended Pizza Types:

Although there are some minor fluctuations, these averages tend to fall in line across the country in terms of Hunk popularity. This is only a recommendation; please tailor your available Hunks to your average Hunk sales and the desires of your customers.

Morning Daypart: Other Dayparts: Breakfast Hunks

(with or without green peppers & onions) Loaded

Pepperoni Pepperoni & Sausage

Pepperoni & Sausage (Yes, people buy these for Breakfast!)

Cheese



Chicken

Boxing:

o For Single Order, using Tongs, place the cooked Bone-In Wings or WingBites® into the Wing Box. Mark the package to note order size, type and flavor.

o For Double Order, using Tongs, place the cooked Bone-In Wings or WingBites® into the Hunk Box. Mark the package to note order size, type and flavor.

o For Party Size Order, using Tongs, place the cooked Bone-In Wings or WingBites® into the 12” Pizza Box. It is recommended that you use a Pan Liner in the bottom of the pizza box when using it for Wings. Mark the package to note order size, type and flavor.

A properly executed Chicken Program will result in a lot of impulse sales. You will also have a small amount of waste. You should utilize the Chicken Build To Chart and Chicken Sales & Waste Tracking Chart to ensure that you are maximizing your sales potential and minimizing waste.

*Your most updated Chicken Sales & Waste Tracking Sheet is available on the Hunt Brothers® Pizza Resource Website at

www.huntbrotherspizza.com/resources



WARMER

Carefully plan where you place your warmer. The spot we recommend is at the front counter by the cash register. This will allow for the greatest amount of impulse sales. If you absolutely cannot place the warmer at the front counter, place it in a well-lit, open, visible area, where your customers can grab hot, fresh food and run!

Hunks Warmers are perfect for the lunch crowd or the late-night eaters. Warming units allow you to make a variety of different pizzas and have those Hunks readily available to the crowds of people who come in. This is one of the most important tools in building sales as it allows you to move product at a fast pace.

Warmer Strips:

HBP-approved Slide Warmers come with Topping Strips to provide calorie information for various Hunk combinations.

Box Placement:

When placing the Hunk boxes on the shelves, be sure to leave enough room in between the boxes, front to back, so the Hunk A Pizza® printed on each Hunk Box is visible from the front of the warmer.

Product Holding Times:

See Equipment section of manual on Page 36 for hold times specific to your Warmer.

Product Rotation:

Fresh product should be loaded from the backside of the warmer, NOT from the front. Push the oldest product to the front of the unit. Keep the front spaces full and the boxes lined up straight to make a nice display.


Wastage: If you operate your Hunk program correctly you will sell a lot of impulse pizzas. You will also have a small amount of wastage. Our Half Price sticker program will help you to liquidate Hunks that have been in the warmer for their maximum time. Once the discount sticker has been attached, the Hunk should be offered for a maximum of 15 additional minutes.

*Need help? Use the Daily Sales and Waste Tracking Sheet available on the Hunt Brothers® Pizza Resource Website at www.huntbrotherspizza.com/resources*

Chicken We have provided new topping strips with calories. There is a strip for Bone-In Wings featuring both the Southern Style and Hot ‘n Spicy and a strip for WingBites® featuring Home Style and Buffalo. Please utilize these strips, as well as the box markings, in order to clearly display the type and quantity in each box.

Box Placement:

When placing the Chicken boxes on the warmer shelves, be sure that the quantity and markings on the box are clearly visible to your customers. This will minimize any confusion, and enable the customer to grab the quantity that is desired.

Product Holding Time:

See Equipment section of manual on Page 36 for hold times specific to your Warmer.

Wastage: If you operate your Chicken program correctly you will sell a lot of impulse Wings or WingBites®. You will also have a small amount of wastage.

*Need help? Use the Chicken Sales & Waste Tracking Sheet available on the Hunt Brothers® Pizza Resource Website at www.huntbrotherspizza.com/resources*

http://www.huntbrotherspizza.com/resources*http://www.huntbrotherspizza.com/resources*


Key Points to Remember:

• Make sure that the warmer has had ample time to preheat (roughly 15 minutes).

• Immediately place product inside the box and move to the Warmer. All product

should remain at a minimum temperature of 140F, and will lose heat very quickly if left on the counter.

• Always keep product properly rotated with only fresh product in the warmer. Less than adequate product hurts business.

SELL MORE As a successful business owner, you know that your employees can make or break your business. A cheerful, smiling employee that provides great Customer Service can influence people to return to your business over and over. On the other hand, poor Customer Service and a poor attitude will drive people away. Fight to get the cheerful, smiling employees and be an example to them!

Employee Involvement: If you want to sell more pizzas, get your employees involved. Implement these simple ideas and watch your sales increase. ➢ Ask every customer that comes into the location if they have tried your pizza.

Invite them to try the Hunk Combo deal. As Hunk sales increase, these individuals will start ordering whole pizzas to take home for dinner.

➢ Ask every customer that comes into the location if they have tried our Chicken. They may love our pizza but have never branched out to try our other products!

➢ Hand out one of our free flyers to every customer that comes in the door. These individuals will order products to take home for dinner.

➢ Challenge your employees to identify & contact groups that might be interested in purchasing multiple products for meetings or gatherings. Reward them with some type of bonus.

➢ Try employee incentive programs, contests, etc.


Sample Days: Many of our storeowners say that “everyone knows that I have pizza so there is no reason to promote the pizza.” The reality is that many of your customers may have never

tried a Hunt Brothers Pizza. People tend to eat things in cycles. They eat pizza for a while then they switch to chicken. Having periodic sample days re-introduces Hunt

Brothers Pizza to your customers. It always results in a boost of sales. We recommend that you make your next Sample Day an event that your customers will remember. It doesn’t have to be just about pizza.

Zone Marketing: *Your most updated Zone Marketing materials are available on the Hunt

Brothers® Pizza Resource Website at www.huntbrotherspizza.com/resources

CLEANLINESS We expect our storeowners to maintain the highest level of cleanliness and sanitation, as well as adhering to state and local regulations. Customers place great importance on the cleanliness of the places they get their food. Messy workstations, dirty towels, topping containers left out, or dirty floors and/or restrooms are determining factors in customers’ decisions to continue to do business with you. Loss of customers means loss of sales.

You will minimize food and bacterial buildup if you keep your work area clean. Bacterial buildup can cause your customers to become ill. You need to remember your responsibilities when it comes to protecting your customers’ health. A clean and organized work area will keep everything looking fresh and will make you more productive. This is easily maintained if you adopt a “clean as you go” mentality.

In this manual, you will see references to sanitizer solution. This chemical is used to minimize and reduce the amount of bacteria and germs that are present on countertops, dishes, floors, equipment or any surfaces exposed to food. All state and local health departments require the use of a sanitizer, which you can purchase through janitorial or restaurant suppliers. We recommend following ServSafe® guidelines.



Key Points to Remember: • Keep all surfaces clean & free from clutter.

• Never use glass cleaner on Plexiglas Sneeze guards, as they will crack or shatter.

• Always disinfect your work area with a clean towel and water with sanitizer solution before and after preparing any food.

• Wear vinyl gloves when preparing pizza or other food products.

• Keep pizzas & toppings stored at appropriate temperatures to avoid spoilage.

• Avoid contamination by keeping utensils clean at all times.

Clutter Around The Pizza Shoppe: With over 7,500 locations offering Hunt Brothers® Pizza, we have a pretty good idea what works and what does not. We know that locations that have a separate and visible Pizza Shoppe (designated pizza area) will sell more pizza than a location that just has pizza available. The “Pizza Shoppe look” makes people feel that they are getting a better quality product, a real pizza. This “look” or feel will increase your sales.

Once you get “the look” it’s important to use it to your advantage. With all of the items available in your location, it may be tempting to place displays or racks where they obstruct the Pizza Shoppe view from customers. Please fight the urge because it has been proven that clutter in front of your Pizza Shoppe will hurt your sales.

Keep in mind that your Hunt Brothers® Pizza Shoppe drives sales on one of the highest gross profit items in your location. Pizza sales increase your average ticket price per customer visit and can drive significant sales during the evening day part when sales are slower. It’s a good business decision to protect “the look“ of your pizza Shoppe.

The Role of Your Account Manager:

1. Treat you, your employees and your customers with respect at all times.

2. Provide a positive and professional experience every time the location is serviced.

3. Provide exceptional service. Using technology, monitor your pizza sales, develop your order, rotate your products, and as long as we order for you, provide emergency service when necessary.

4. Install & maintain fresh Marketing Materials inside and outside your location to help you attract more customers and sell more pizza.

5. Provide merchandising ideas and promotions to help you build sales.


6. Provide initial training of your employees and follow-up training as requested at no cost to you.

7. Listen to your ideas and pass the information to the appropriate area.

EQUIPMENT

Lincoln Oven Service Contact Number: o Call Lincoln service at 1-800-678-9511

o Identify yourself as a Hunt Brothers Pizza Customer o Provide your oven Serial # and Model #

o If service is required, Lincoln will call the service agent for you.

Oven Cleaning & Maintenance: Perform oven maintenance often to ensure proper baking as well as extend the life of your oven. We recommend that all ovens are surface-cleaned every night, including the crumb trays and outside of the oven. We recommend a deep cleaning once a month

using the laminated Cleaning Instructions provided with your Lincoln oven. If you do not have these instructions, please contact your Account Manager.

How to Keep Your Lincoln Oven Running Efficiently: ✓ Ensure that the conveyor is brushed daily with a wire brush. Make sure to brush

the conveyor lightly so you don’t bend the conveyor links. ✓ Crumbs, grease, etc. will eventually clog the baffles under the conveyor belt. Take

the conveyor belt out and clean baffles at least one time per month. This will ensure proper airflow.

✓ Make sure that all vents behind the oven are dusted at all times. ✓ Do not cover the back of the oven where heat escapes in any way. This voids the

oven warranty. ✓ Leave oven on at all times. Turning oven on and off actually wears the oven out

much faster and uses more electricity. ✓ Check oven time and temperature to make sure everything is set properly. ✓ Make sure to empty crumb trays daily. ✓ Make sure oven shields located on the side of the oven are set on the lowest level.

This ensures that the oven heats properly.


Make sure that the entrance and exit trays are attached to the oven at all times. ✓ Make sure you keep your oven parts kit in close proximity to the oven. When you

need it, you really need it! (Parts kits contain extra fuses, wire brush, extra temperature knobs, on/off switch, etc.)

Pizza Warmers: HATCO Slide Warmer:

o All surfaces need to be cleaned daily with a soft cloth and soapy water. Do not use glass cleaner, it will cause cracking.

o Burned out bulbs should be replaced with Teflon coated bulbs. o Refer to the warmer operations manual for more detailed instructions. o Approved temperature setting 175°F.

PRODUCT HOLD TIME Original Pizza 45 min

Thin 30 min Wings/WingBites® 60 min

HATCO Rack Warmer:






HATCO Humidified Warmer:

o Make sure that it has been filled with distilled water before every use. You will know when there is enough water because the red indicator light on the warmer will go out.

o All surfaces of this warmer need to be cleaned daily. o Refer to the warmer operations manual for more detailed instructions. o Approved temperature setting 175°F.



HATCO Heated Holding Cabinet:



PRODUCT HOLD TIME

Original Pizza 60 min Thin 45 min

Wings/WingBites® 60 min

HATCO Service Contact Number:

o Call HATCO service @ 1-800-558-0607

o Identify yourself as a Hunt Brothers Pizza Customer o Provide your warmer serial #_______ & Model #_______

Electric Signage:

Inside Signage: It is important to keep this signage clean and in operating order. Light bulbs burn out frequently and need to be replaced immediately.

Outside Signage: Your outside electric sign is a beacon to everyone that drives by your location at night. It tells everyone that you are in the pizza business and that you offer the

brand Hunt Brothers Pizza. These signs are very durable. If one goes out, it will likely


require an electrician to look at it. If the sign face gets damaged, notify your Account Manager to order a replacement.

Refrigeration/Freezers: Each freezer and refrigerator should have its own thermometer and should be monitored daily. Any temperature fluctuations, high or low, should be addressed immediately.

Refrigerated items should be kept between 34 –38F. Frozen items should be kept below

0F. For health reasons, refrigerators and freezers need to be cleaned out periodically with a sanitizer.

Ten Pitfalls to Your Pizza Business:

1. Turning off oven and not being prepared to bake products.

2. Unclean working conditions such as dirty restrooms, not washing hands or using

vinyl gloves.

3. Cluttered pizza area with trash, chips or drink displays.

4. Not maintaining adequate or fresh advertising material or keeping the signs lit.

5. Leaving product in the warmer beyond recommended hold times (quality

assurance).

6. Not topping pizzas consistently.

7. Only one person running Pizza Shoppe and cash register during peak times.

8. Not having enough inventory to last until your next service day.

9. Not having cooked product available during peak times.

10. Excessive smoking in the area where the Pizza Shoppe is located.


Website – www.huntbrotherspizza.com

Resource Site - www.huntbrotherspizza.com/resources

Facebook - https://www.facebook.com/HuntBrothersPizza

or https://www.facebook.com/HBPRacing

Twitter - @hbpizza or @hbpracing


Hunt Brothers Pizza LLC

4020 Jordonia Station Rd.

Nashville, TN 37218

(800) 453-3675

www.huntbrotherspizza.com

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