Quick Start Guide - Golden Corral

Quick Start Guide

OVERVIEW
Wing Fest
Quick Start Guide
Golden Corral’s Wing Fest promotion will provide our Guests a high quality wing experience at an
unbelievably affordable price. It is an unbeatable value when compared to wing specific restaurant
concepts and casual dining restaurants! Our menu features 6 varieties of traditional wings plus two
flavors of boneless wings. We will be serving the most popular flavors of wings – Mild Buffalo, Hot
Buffalo, Spicy Garlic, Teriyaki Honey, Tennessee BBQ, and Breaded Wings.
Whether our guests are eating wings as an appetizer or making a meal of them, they will be amazed
by the size, flavors and endless supply that only Golden Corral can provide. Wing Fest will run for 12
weeks at dinner. This promotion was successfully tested in the Jacksonville, FL area in July 2012. In
our four week test, Total Sales grew by +11.9%; +7.3 percentage points higher than the control group.
Total Dinner sales increased by 18%; +12.5 percentage points above the control. We will have a one
week soft sell period before the television advertising starts on Monday, April 15 th .
PRODUCT OFFERING
Promotional Wing Sauces:
Mild Buffalo
Hot Buffalo
Spicy Garlic
Teriyaki Honey Pineapple
Hickory Bourbon
Note: The promotional bar label will read Tennessee BBQ Wings.
Boneless Chicken Wings — NEW!
(2 flavors required)
Sauced Wings — NEW!
(5 flavors required)
Fried Breaded Wings
Fresh Fried Potato Chips
Ranch Dip — NEW!
Blue Cheese Dressing
Celery
Carrot Sticks

KEY DATES
DATE EVENT/TASK
Wing Fest
Quick Start Guide
March, 2013 Managers train all Co-workers and prepare their restaurants for
the promotion start date.
Week of March 25, 2013 P.O.P. materials ship for promotion.
April 8, 2013 Display P.O.P. materials. See “P.O.P. Guide” section of this Fact
Pak for details.
April 15, 2013 Television advertising for the promotion begins.
June 30, 2013 Promotion ends. Remove P.O.P. at the end of the business day.
PURCHASING INFORMATION
Order the following new and existing items from MBM as needed.
The approved chicken wing spec is a jumbo wing defined as 7-11 wings per pound. The spec is
ample in size but not readily available in the industry right now. We have negotiated a good
price of $2.08 (system average) per pound from three reputable suppliers. These suppliers will
be available through MBM.
Franchise restaurants are strongly urged to purchase the wings for this promotion through
MBM. If another supplier is used THE SPEC FOR THE WINGS PROMOTION IS “FRESH, CVP,
SPLIT/2 PIECE, NON-MARINATED, 7-11 PER POUND (JUMBO)”. As mentioned above, we have
negotiated a very competitive price for these wings for that specific size. Any other wing will be
considered an unapproved product.
RECIPE INGREDIENTS MBM
ITEM #
Wings, Chicken Boneless Chicken Tenders or
39062
Chicken Breasts
37065
Sauce Choices:
Hot Buffalo Sauce
Mild Buffalo Sauce
Teriyaki Honey Pineapple
Glaze
Hickory Bourbon Sauce
Spicy Garlic Buffalo Sauce
PACK SIZE STORAGE
8/5#
4/5#
frozen
frozen
6789 4/1 gallon dry
6791 4/1 gallon dry
66267 4/9.5# dry
51791 4/4# dry
See Sauce, Spicy Garlic information below

Wing Fest
Quick Start Guide
Wings, Sauced Jumbo Cut Wing Pieces 66263 or 4/10# refrigerated
(7-11/lb. spec size)
Sauce Choices:
86233
Hot Buffalo Sauce 6789 4/1 gallon dry
Mild Buffalo Sauce 6791 4/1 gallon dry
Teriyaki Honey
Pineapple
66267 4/9.5# dry
Hickory Bourbon Sauce 51791 4/4# dry
Spicy Garlic Buffalo
Sauce
See Sauce, Spicy Garlic information below
Sauce, Spicy Garlic Wings Mild Buffalo Sauce or 6789 or 4/1 gallon dry
Hot Buffalo Sauce
6791
Garlic Parsley Seasoning 57724 65CT dry
Wings, Fried Breaded Jumbo Cut Wing Pieces 66263 or 4/10# refrigerated
(7-11/lb. spec size)
86233
Chicken Breading 10392 8/5# dry
Potato Chips, Fresh Fried NW Russet Potatoes Local Purchase
Salt 79677 24/26 oz. dry
BBQ Seasoning OR
72759 6/5# dry
GC Steak Seasoning
72802 6/5# dry
Ranch Dip Sour Cream 31633 5/4# refrigerated
Ranch Dressing (see information below)
Dressing, Ranch Mayonnaise 5951 4 gallon refrigerated
Buttermilk 39169 or 9/64 oz. refrigerated
57695 6/.5 gallon refrigerated
Ranch Dressing Mix 76390 12/12.8 oz. dry
Dressing Blue Cheese Mayonnaise 5951 4 gallon refrigerated
Blue Cheese Dressing 22181 4/1 gallon refrigerated
Whole Milk 37076 2/2.5 gallon refrigerated
True Lemon 86164 10/100
gram
dry
Worcestershire Sauce 31587 12/5 oz. dry
Garlic Salt 76405 32 oz. dry
Blue Cheese Crumbles 22140 4/5# refrigerated
Celery Celery Local Purchase
Carrots Whole Carrots Local Purchase

Wing Fest
Quick Start Guide
EQUIPMENT & SMALLWARES
This promotion relies on existing smallwares. Check your inventory and order as needed from
Coastal Equipment using the back-office ordering system. Note the prices below do not include
freight and tax.
Item Description Item # Price
fryer baskets Order through FMP (800) 257-7737
fryer skimmer SM4030 $2.07
6” deep half-size clear plastic meat boxes (6 per case) SM7309 $56.58
Lids for half-size meat boxes SM7310 $31.05
cutting board (yellow) FP4140 $23.48
metal tongs 12” SM814 $1.73
squirt bottle SM9560 $0.47
UP 100 INFORMATION:
Please note that usage will be higher during the first two weeks of the promotion.
Product Unit of Measure UP/100
Bone-In Wings 40# cases .65
Boneless Wings 20# cases .46
Potato Chips, Fresh Fried 12 lb. batches .18
Use the chart below as a guideline to establish weekly ordering build-to’s for seasoning and
sauces based on meal counts.
Weekly Meal
Count Range
Hot Buffalo
Sauce
Mild Buffalo
Sauce
Garlic Parsley
Seasoning
Teriyaki Honey
Pineapple Glaze
Hickory
Bourbon Sauce
UP100 = 0.013 UP100 = 0.019 UP100 = 0.028 UP100 = 0.011 UP100 = 0.011
5,001-6,000 0.75 case 1 case 1.5 cases 0.5 case 0.5 case
6001-7,000 1 case 1.25 cases 2 cases 0.75 case 0.75 case
7,001-8,000 1 case 1.5 case 2 cases 0.75 case 0.75 case
8,001-9,000 1.25 cases 1.75 cases 2.25 cases 1 case 1 case
9,001-10,000 1.25 cases 2 cases 2.5 cases 1 case 1 case
Note: Garlic Parsley Seasoning in used in other recipes, such as Garlic Cheese Biscuits. The usage
number used reflects the total amount, not just what is needed for wings.

MARKET TESTING AND CONSIDERATIONS
Product Guest
Appeal
Wing Fest
Quick Start Guide
Cost
Per
Ounce
Complexity
(Labor Cost)
Equipment/
Smallwares
Boneless Chicken Wings 8.57 $0.10 Easy 6” deep pan with lid
(for saucing wings)
Sauced Wings 8.23 $0.13 Easy 6” deep pan with lid
(for saucing wings)
Fresh Fried Breaded Wings — $0.13 Easy —
Fresh Fried Potato Chips 8.41 $0.02 Easy —
Ranch Dip 8.91 $0.06 Easy —
POS INFORMATION
Since the pricing for the Wing Fest promotion does not change the regular buffet price, there
will be no required POS changes.

TRAINING TOOLS
Wing Fest
Quick Start Guide
CBT COURSES
For this promotion two videos on high quality fried food are available in both English
and Spanish:
Filtering Fryer
Boiling Out Fryer
PERFECT PRODUCT CARDS
Use the following perfect product cards as visual aids to train your Co-workers on how
products should look.
Wings, Boneless Chicken
Wings, Sauced
Wings, Fried Breaded
Potato Chips, Fresh Fried
Properly Sized Boneless Chicken Wings – large laminate showing the correct and
incorrect size and shape of prepared, panned Boneless Chicken Wings
Tell Co-workers that their finished product should look exactly like the ideal photo on
these cards. Afterward, either post the photo cards in the respective food prep areas
or add them to your recipe card stand of finished products.
BONELESS CHICKEN WING PORTIONING TEMPLATE
The Boneless Chicken Wing Portioning Template will help Meat Cutters accurately
portion and size chicken when cutting. See the Operational Procedures section of this
Quick Start Guide for additional tips on portioning.
MENUS
Printed menus are not included in this Quick Start Guide. They are accessible on the
GC Portal. From the Menus tab on the main GC Portal page choose the appropriate
menu type: Core, RTP, or Pavilion.
Note: You may choose to run wings during the lunch time meal period and may run
any existing wing recipe or wing sauce choice at lunch. At dinner, all restaurants MUST
follow the dinner menu matrix.
Group all Wing Fest products together
near the front of the buffet (close to flame broiler and flat grill)
so products are given a prominent position and are easy for Guests to find.

Wing Fest
Quick Start Guide
BAR DIAGRAMS
Work with your DM or FSC using the list of required menu items to configure a bar
layout that will fit all items in an attractive manner.
1/3
size
Sauced Wings
1/3
size
Sauced Wings
1/3
size
Sauced Wings
Sample Bar Layout Wing Fest Promotion
1/2
size
Boneless Wings
FRYING TIME CHART
An updated, laminated Frying Time Chart is included for posting in your Hot Cook Area
(tan chart).
FRYER TIMER STICKERS
Use the new stickers provided with this packet to update your fryer timers. Make sure
to always label the most frequently fried items along with promotion-specific products.
The stickers are printed on a tan background to match the recipe book pages for this
promotional window (tan stickers).
STEP-DOWN TRAINING FORMS
Two training forms are included in this Fact Pak, both of which are designed to
facilitate the step-down training process and ensure restaurant readiness for each
promotion. These forms are required for company-operated restaurants and are highly
recommended for franchise restaurants:
1/2
size
Boneless Wings
Keys to a Successful Step-down Training Process. For each step, the
responsible party is required to date and initial the form as that step is
completed. One side is for DM/FSC steps and one side is for GM/KM steps.
Co-worker Sign-off Sheet for Step-down Training. All Co-workers are required
to sign this form after they receive step-down training. One side is for Coworkers
involved in food production, and the other side is for Co-workers who
are not involved in food production.
1/3
size
Sauced Wings
1/3
size
Sauced Wings
1/3
size
Breaded Wings
Fresh Fried
Potato Chips
1/2
size

OPERATIONAL PROCEDURES
Wing Fest
Quick Start Guide
FRIED FOODS
Due to the popularity and Guest demand for the wings during this promotion, expect that
the fryers will be maxed out during peak meal periods. Ensure fryers are ready by
performing some routine maintenance prior to the start of the promotion:
Check fryer performance, ensuring all burners are working properly and ceramic
targets are in good condition.
Calibrate fryers to 350° (+/- 5°).
Ensure you have enough fryer baskets and skimmers and that all equipment is in
good condition.
Boil out all fryers.
Ensure cooks have completed the Filter Fryer and Boiling Out Fryer CBT courses.
Label timers with current Fryer Timer Stickers (tan sheet).
Be sure to access the Fryer Maintenance information located on the GC Portal (Reports &
Manuals →Manuals-Operations → Equipment Manual→ Fryer) for additional information.
To maximize the shelf life of your liquid shortening, you must manage the factors that
break down shortening: air, water, and cooking. Follow these tips to maximize the shelf
life—and minimize the expense—of your liquid shortening.
Your busiest days will probably be on Friday and Saturday nights.
Filter fryer twice as often as you normally would. For example, start with clean
shortening at 3:00 p.m. on Friday, and filter at 5:00 p.m. and 7:00 p.m. Have a
dedicated person, such as a Manager, in charge of filtering.
When boiling out the fryer, boil out the baskets too. Rinse the fryers and baskets
thoroughly, so the chemical residue doesn’t break down the shortening. Dry with
paper towels, since water, detergent residue, and cloth fibers break down
shortening.
At night, cover up all fryers since air also breaks down shortening.

Wing Fest
Quick Start Guide
FOOD SAFETY FOR HANDLING AND PREPPING RAW CHICKEN
Always wash hands thoroughly after handling fresh chicken to prevent crosscontamination.
Clean and then sanitize all areas of production before and after
handling fresh chicken.
CVP chicken wings (7-11 per pound) arrive wrapped in sealed plastic. Store CVP
chicken in the coldest area of the cooler immediately upon delivery.
BONELESS CHICKEN WINGS AND FRIED BREADED WINGS:
Never use the same breading for different meat products, such as chicken and pork.
Sift chicken breading often to ensure no clumps are in the breading.
Discard used breading every 4 hours, as well as at the end of the night.
COOKING WINGS
• Wings must be jumbo (7-11) count.
• Fry for 8½ minutes.
• Wings cook fast; do not overcook!
• Filter fryers frequently. See Fried Foods section above for more details.
• Have plenty of shortening on hand.
• Never fry products in burned shortening.
• Change pans frequently.
• Do not overproduce!
• Cook less more often.
• Reference Frying Time Chart and Fryer Timer Stickers.
• Follow the shelf life.
• Fry for just-in-time delivery.
PREPPING AND SAUCING WINGS
SAUCED AND FRESH FRIED BREADED WINGS
• Heat sauce prior to saucing wings.
• Ensure wings are well coated in sauce.
• Follow Spicy Garlic Wing recipe carefully! Accurately measure ingredients (8 packets of
garlic parsley to 2 cups of sauce). You should be able to see parsley specs in prepared
sauce.
• Best Practice: For easy and quick prepping, set up one container for each flavor of
sauce. Add sauce to pan, add cooked wings, cover, and shake until well coated in sauce.
Note: each saucing pan and utensils must be properly labeled with sauce type.
• Best Practice: Use soup bowls for measuring sauces.

Wing Fest
Quick Start Guide
BONELESS CHICKEN WINGS
• Prepare great looking wings. Boneless chicken wings are less expensive.
• Heat sauce prior to saucing wings.
• Cut tenders in half on the bias.
• Use a jumbo wing as a measuring tool when cutting breasts or tenders. This ensures
chicken is properly portioned.
• Fry for 2½ minutes. Do not overcook!
• Use any small, leftover pieces in other recipes. DO NOT USE AS BONELESS WINGS!
SERVING CHICKEN WINGS
• Due to the abundance of wings being offered, ensure products are properly labeled on
the bar.
• Do not run out of product. Ensure bar attendant carefully watches bar and
communicates to Fry Cook when items are getting low.
• Best Practice: Fill, label, and place squirt bottles with wing sauces near the hot bar. As
needed, squirt wings and toss to keep them looking fresh.
• Always rotate wings when placing on display.
• Serve dressings and cold vegetables in an iced well close to wings.

Wings, Chicken Boneless Wing Fest
: Created: 12/13/2012
Shelf Life: 30 minutes : Shelf Life Thawed, Refrigerated: 48 hours. Revised: 2/14/2013
Yield: 1 half size pan : Time and Temperature: fry at 350°F for 2½ minutes.
Ingredients
Procedures
1 crock (2lbs.) chicken tenders or chicken breasts,
thawed and cut into 1 x 3" pieces
cold water
chicken breading
2 full soup bowls, heated sauce
Sauce Choices:
Hot Buffalo Sauce
Mild Buffalo Sauce
Spicy Garlic Buffalo Wing Sauce (see recipe)
Teriyaki Honey-Pineapple Glaze
Hickory Bourbon Sauce
1. Cut chicken into pieces approximately the size of a
chicken wing (1" x 3").
2. Place chicken pieces in cold water.
3. Pour breading into tub and stir.
4. Bread chicken in chicken breading, tumble and press
until coated.
5. Lower basket and drop chicken into fryer.
6. Fry at 350°F for 2½ minutes. After 30 seconds, shake
and continue frying. Drain for 10-30 seconds.
7. Place chicken in pan, pour sauce over chicken. Cover
and shake pan to coat chicken completely with sauce.
8. Transfer to appropriate pan, drizzle with additional
sauce as needed and serve immediately on hot buffet.
Food Safety and Quality Assurance Shelf life of thawed chicken tenders and chicken breasts
is 48 hours.
Always rotate product when placing on display.
Drizzle additional sauce as needed to keep chicken
wings moist.
Best Practice: Use a chicken wing as a guide to cut
boneless wings.
Discard breading every 4 hours, as well as at the end of
the day.
Never use same breading for different protein products.
3-
13 :
Tuesday, February 19, 2013

Alitas de Pollo Deshuesadas
:
Duración en buen estado: 30 minutos :Duración en buen estado descongelado, refrigerado: 48
horas.
Rendimiento: 1 molde mediano :Tiempo y Temperatura: Freír a 350ºF durante 2½ minutos.
Ingredientes
Procedimiento
Higiene Alimenticia y Garantía de
Calidad
3-13 :
Created:
12/13/2012
Revised: 2/14/2013
1 recipiente (2 libras) de trocitos de pollo o pechugas de
pollo descongelados y cortados en piezas de 1 x 3"
agua fría
empanizado de pollo
2 tazones para sopa llenos con salsa caliente
Opciones de Salsa:
Salsa Búfalo caliente
Salsa Búfalo ligera
Salsa Picante de Ajo para Alitas (consultar la receta)
Glaseado Teriyaki con miel y piña
Salsa estilo Hickory Bourbon
1. Corte el pollo en piezas de aproximadamente el
tamaño de una alita de pollo (1" x 3").
2. Coloque las piezas de pollo en el agua fría.
3. Vierta el empanizado en la bandeja y mezcle.
4. Ponga el pollo en el empanizado de pollo, revuelva y
oprima hasta que quede cubierto.
5. Baje la canastilla y sumerja el pollo en la freidora.
6. Fría a 350ºF durante 2½ minutos. Después de 30
segundos, sacuda la canastilla y siga friendo. Deje
escurrir de 10 a 30 segundos.
7. Coloque el pollo en la bandeja, vierta la salsa sobre
el pollo. Tape y agite la bandeja para cubrir
completamente el pollo con la salsa.
8. Pase el producto al molde apropiado, agregue salsa
según sea necesario y sirva de inmediato en el buffet de
platillos calientes.
La duración en buen estado de los trocitos de pollo
descongelados y de las pechugas de pollo es de 48
horas.
Siempre rote el producto cuando lo coloque en
exhibición.
Agregue salsa adicional según sea necesario para
mantener el pollo jugoso.
La mejor práctica: Use una alita de pollo como guía
para cortar las alitas deshuesadas al tamaño correcto.
Deseche el empanizado usado cada 4 horas y al final del
día.
Nunca use el mismo empanizado para diferentes
productos de proteína.
Wednesday, February 20, 2013

Wings, Breaded Fried Wing Fest
: Created: 12/05/2012
Shelf Life: 30 minutes : Revised: 12/05/2012
Yield: 15 pieces : Time and Temperature: fry for 8½ minutes.
Ingredients
Procedures
Food Safety and Quality Assurance
3-
13 :
15 jumbo chicken wings (7-11 count)
chicken breading
1. Cut wings (if necessary) into three pieces at joints.
Discard wing tips.
2. Pour breading into tub and stir.
3. Place wings in cold water. Remove from cold water,
shake lightly and place in breading.
4. Tumble and press until coated.
5. Fry jumbo wings for 8½ minutes. After 1 minute,
gently shake basket to loosen any wings that might stick
together.
6. After frying, drain for 10 to 30 seconds. Transfer to
appropriate pan and serve immediately on the hot buffet.
The shelf life of uncooked, breaded wings is 5 minutes.
Discard used breading every 4 hours, as well as at the end
of the day.
Never use the same breading for different proteins.
Fried chicken wings should be light brown, with breading
intact and no skin or blood showing.
Always rotate product when placing on buffet.
Friday, February 15, 2013

Alitas Empanizadas Fritas
: Created: 12/05/2012
Duración en buen estado: 30 minutos : Revised: 12/05/2012
Rendimiento: de 15 piezas :Tiempo y Temperatura: Freír durante 8 1/2 minutos.
Ingredientes
Procedimiento
Higiene Alimenticia y Garantía de
Calidad
3-13 :
15 alitas de pollo (tamaño 7-11)
Empanizado de pollo
1. Corte las alitas (de ser necesario) en tres piezas por las
coyunturas. Deseche las puntas.
2. Vierta el empanizado en la bandeja y mezcle.
3. Ponga las alitas en agua fría. Saque las alitas del agua
fría, sacuda ligeramente y póngalas en el empanizado.
4. Revuelva y oprima el empanizado hasta que queden
bien cubiertas.
5. Fría las alitas gigantes durante 8 ½ minutos. Después de
1 minuto, sacuda ligeramente la canastilla, para aflojar las
alitas que se hayan pegado entre sí.
6. Después de freír, escurra de 10 a 30 segundos. Pase al
molde apropiado y sirva inmediatamente en el buffet de
platillos calientes.
La duración en buen estado de las alitas de pollo
empanizadas, sin cocinar, es de 5 minutos.
Deseche el empanizado usado cada 4 horas y al final del
día.
Nunca use el mismo empanizado para diferentes productos
de carne.
Las alitas de pollo fritas deben estar doradas, con el
empanizado intacto y no se debe ver el pellejo ni rastros de
sangre.
Siempre rote el producto cuando lo coloque sobre el buffet.
Wednesday, February 20, 2013

Wings, Sauced or Grilled Wing Fest
: Created: 12/05/2012
Shelf Life: 1 hour : Revised: 2/14/2013
Yield: 1 half-size pan : Time and Temperature: fry for 8½ minutes.
Ingredients
Procedures
Food Safety and Quality Assurance
3-
13 :
24 jumbo chicken wings (7-11 count)
1 full soup bowl, heated sauce
Sauce Choices:
BBQ Sauce
Hickory Bourbon Sauce
Spicy Garlic Buffalo Wing Sauce (see recipe)
Mild Buffalo Sauce
Hot Buffalo Sauce
Teriyaki Honey-Pineapple Glaze
1. Cut wings (if necessary) into three pieces at joints.
Discard wing tips.
2. Fry jumbo wings for 8½ minutes and drain for
10-30 seconds.
3. Place fried wing pieces in pan and pour sauce
over wings. Cover and shake pan to coat wings
completely with sauce.
4. Transfer wings to appropriate pan and serve
immediately on hot buffet, or for grilled wings,
transfer to flame grill to carmelize sauce (about 30
seconds on each side).
5. Drizzle additional heated sauce over wings as
needed to keep moist.
Cut chicken wings at each joint, separating the pieces.
Discard wing tips.
Tuesday, February 19, 2013

Alitas de Pollo con Salsa o Alitas a la Parrilla
: Created: 12/05/2012
Duración en buen estado: 1 hora : Revised: 2/14/2013
Rendimiento: 1 molde mediano :Tiempo y Temperatura: Freír durante 8 1/2 minutos.
Ingredientes
Procedimiento
Higiene Alimenticia y Garantía de
Calidad
3-13 :
24 alitas de pollo gigantes (tamaño 7-11)
1 tazón para sopa lleno con salsa caliente
Opciones de Salsa:
Salsa BBQ Sauce
Salsa estilo Hickory Bourbon
Salsa Picante Búfalo de Ajo para Alitas (consultar la
receta)
Salsa Búfalo ligera
Salsa Búfalo picante
Glaseado Teriyaki con miel y piña
1. Corte las alitas (de ser necesario) en tres piezas por
las coyunturas. Deseche las puntas.
2. Fría las alitas gigantes durante 8 ½ minutos y escurra
durante 10-30 segundos.
3. Coloque las alitas de pollo fritas en la bandeja y
vierta la salsa encima. Tape y agite la bandeja para
cubrir completamente las alitas con la salsa.
4. Pase las alitas a la bandeja para servir apropiada y
sirva de inmediato en el buffet de platillos calientes o
bien, para hacer alitas a la parrilla, páselas a la parrilla
de flama para que la salsa se caramelice
(aproximadamente 30 segundos de cada lado).
5. Agregue salsa caliente sobre las alitas según sea
necesario para mantenerlas jugosas.
Corte las alitas de pollo en cada coyuntura, separando
las piezas Deseche las puntas.
Wednesday, February 20, 2013

Sauce, Spicy Garlic Wing Wing Fest
: Created: 12/04/2012
Shelf Life: 2 days : Revised: 12/04/2012
Yield: 2 cups :
Ingredients
Procedures
Food Safety and Quality Assurance
3-
13 :
2 cups Buffalo Wing Sauce (mild or hot)
8 packets Garlic Parsley Seasoning
1.Combine Buffalo Wing Sauce with Garlic Parsley
Seasoning.
2. Mix together with a wire whip.
3. Cover, label, date, rotate and refrigerate.
The shelf life of prepared Spicy Garlic Wing sauce is 2
days refrigerated.
Friday, February 15, 2013

Salsa Picante de Ajo para Alitas
: Created: 12/04/2012
Duración en buen estado: 2 días : Revised: 12/04/2012
Rendimiento: 2 tazas :
Ingredientes
Procedimiento
Higiene Alimenticia y Garantía
de Calidad
3-13 :
2 tazas de Salsa Búfalo para Alitas (ligera o picante)
8 paquetes de condimento de ajo y perejil
1. Combine la Salsa Búfalo para Alitas con el Condimento de Ajo
con Perejil.
2. Mezcle bien con el batidor de alambre.
3. Tape, etiquete, feche, rote y refrigere.
La duración en buen estado de la Salsa de Ajo para Alitas
preparada es de 2 días bajo refrigeración.
Wednesday, February 20, 2013

Ranch Dip Wing Fest
: Created: 1/08/2013
Shelf Life: 6 hours on cold bar : Shelf Life Covered, Under Refrigeration: 3 Days Revised: 1/08/2013
Yield: 3 crocks :
Ingredients
Procedures
Food Safety and Quality Assurance
3-
13 :
1 pouch (4 lbs.) Sour Cream
1 crock Ranch Dressing (see recipe)
1. Mix sour cream and Ranch Dressing together until
thoroughly combined.
2. Place in crocks and cover, label, date, rotate and
refrigerate.
3. Serve in appropriate container in cold well.
Keep Ranch Dip under refrigeration.
Dip must be chilled to at least 40°F before being placed
on the buffet.
Friday, February 15, 2013

Salsa Estilo Ranch
:
Duración en buen estado: 6 horas en la barra de alimentos fríos :Duración en buen estado
tapada y bajo refrigeración: 3 días
Rendimiento: 3 recipientes :
Ingredientes
Procedimiento
Higiene Alimenticia y Garantía
de Calidad
3-13 :
1 bolsa (4 libras) de crema agria
1 recipiente con aderezo tipo “Ranch” (consulte la receta)
Created:
1/08/2013
Revised:
1/08/2013
1. Mezcle la crema agria y el aderezo tipo “Ranch” juntos hasta
que queden bien incorporados.
2. Coloque la mezcla en recipientes; tape, etiquete, feche, rote y
refrigere.
3. Sirva en el contenedor apropiado en el depósito para alimentos
fríos.
Mantenga la Salsa Estilo Ranch bajo refrigeración.
La salsa se debe enfriar a una temperatura de por lo menos 40°F
antes de colocarla en el buffet.
Wednesday, February 20, 2013

Dressing, Blue Cheese Wing Fest
:
Created:
1/08/2013
Shelf Life: 6 hours on cold bar. : Shelf life Covered Under Refrigeration: 3
Revised: 2/14/2013
days.
Yield: 6 crocks :
Ingredients
Procedures
Food Safety and Quality Assurance
3-
13 :
2 gallons mayonnaise
½ gallon blue cheese dressing
1 crock whole milk
1 cup True Lemon
½ cup Worcestershire sauce
¼ cup garlic salt
¼ bag (1½ lbs.) blue cheese crumbles
1. Mix together mayonnaise, blue cheese dressing, milk,
True Lemon,Worcestershire sauce, and garlic salt.
2. Add blue cheese crumbles to mixture, and mix again.
3. Place in crocks and cover, label, date, rotate and
refrigerate.
4. Serve in appropriate container in cold well.
All dressings must be chilled to at least 40°F before being
placed on the buffet.
Dressing should have consistency of heavy cream.
Do not overmix dressing.
Friday, February 15, 2013

Aderezo de Queso Azul Blue Cheese
:
Duración en buen estado: 6 horas en la barra de alimentos fríos. :Duración en buen estado
tapado y bajo refrigeración: 3 días
Rendimiento: 6 recipientes :
Ingredientes
Procedimiento
Higiene Alimenticia y Garantía
de Calidad
3-13 :
2 galones de mayonesa
½ galón de aderezo blue cheese
1 recipiente de leche entera
1 taza de producto True Lemon
½ taza de salsa Worcestershire
¼ taza de sal de ajo
¼ de bolsa (1½ libras) de moronitas de queso azul
Created:
1/08/2013
Revised:
2/14/2013
1. Mezcle la mayonesa, el aderezo de queso azul, la leche, el
producto True Lemon, la salsa Worcestershire, y la sal de ajo.
2. Agregue las moronitas de queso azul a la mezcla y vuelva a
mezclar.
3. Coloque la mezcla en recipientes; tape, etiquete, feche, rote y
refrigere.
4. Sirva en el contenedor apropiado en el depósito para alimentos
fríos.
Todos los aderezos se deben enfriar a una temperatura de por lo
menos 40° F antes de colocarse en el buffet.
El aderezo debe tener la consistencia de crema espesa.
No mezcle en exceso el aderezo.
Wednesday, February 20, 2013

Carrots (Prep) Wing Fest
: Created: 1/04/2013
Shelf Life: 24 hours : Revised: 1/04/2013
Yield: 1 crock :
Ingredients
Procedures
Food Safety/Quality Assurance
3-
13 :
5 whole carrots
1. Immerse carrots in cold Victory water for at least 1 minute.
2. Cut ½" from tops and tips of carrots.
3. Peel carrots with vegetable peeler.
4. Forcarrot sticks:cut into 3" long pieces
For steamed carrots: slice into 3/16" pieces.
For diced carrots, cut into ¼" pieces.
For shredded or julienned carrots: place in vegetable machine
to shred or julienne.
5. Rinse carrots thoroughly through colander until water runs
clear.
6. Place in crocks and cover, label, date, rotate and refrigerate.
Fresh carrots are crisp, not limp, rubbery or dried out.
Friday, February 15, 2013

Zanahorias (Preparación)
: Created: 1/04/2013
Duración en buen estado: 24 horas : Revised: 1/04/2013
Rendimiento: 1 recipiente :
Ingredientes
Procedimiento
Higiene Alimenticia/Garantia
de Calidad
3-13 :
5 zanahorias enteras
1. Sumerja las zanahorias en agua fría tratada con el producto
Victory, por lo menos durante 1 minuto.
2. Corte ½"
de los dos extremos de las zanahorias.
3. Pele las zanahorias con el pelador de verduras.
4. Para hacer palitos de zanahoria: corte en piezas de 3” de largo
Para hacer zanahorias al vapor: rebane en piezas de 3/16".
Para hacer cubitos: corte en piezas de ¼".
Para hacer zanahorias ralladas o tipo Julienne: Ponga las
zanahorias en la cortadora de verduras para rallarlas o cortarlas tipo
Julienne.
5. Enjuague las zanahorias completamente en la coladera, hasta que
el agua salga clara.
6. Coloque el producto en recipientes; tape, etiquete, feche, rote y
refrigere.
Las zanahorias frescas deben estar crujientes, no marchitas, correosas
ni resecas.
Wednesday, February 20, 2013

Celery (Prep) Wing Fest
: Created: 1/04/2013
Shelf Life: 24 hours : Revised: 1/04/2013
Yield: 1 crock :
Ingredients
Procedures
Food Safety and Quality Assurance
3-
13 :
1 bunch celery
1. Cut off tops of celery (with leaves) and bottom cores
of celery.
2. Immerse celery in cold Victory water for at least 1
minute.
3. Cut each celery stalk in half lengthwise.
4. For sticks: cut into 3" long pieces
For diced: cut into ¼" pieces.
For Awesome Pot Roast: slice into ¾" pieces.
5. Place in crocks and cover, label, date, rotate and
refrigerate.
Fresh celery is crisp, not limp or rubbery.
Friday, February 15, 2013

Apio (Preparación)
Apio (Preparación) :
Created: 1/04/2013
Duración en buen estado: 1 día : Revised: 1/04/2013
Rendimiento: 1 recipiente :
Ingredientes
Procedimiento
Higiene Alimenticia y Garantía
de Calidad
3-13 :
1 manojo de apio
1. Corte los extremos del apio (lado con hojas) y el lado de los
corazones del apio.
2. Sumerja el apio en agua fría tratada con el producto Victory,
por lo menos durante un minuto.
3. Corte cada tallo de apio a la mitad, a lo largo.
4. Para hacer palitos: Córtelos en piezas de 3" de largo.
Para hacer cubitos: Córtelos en piezas de ¼".
Para el Guisado de Carne Fabuloso: Rebane en piezas de ¾".
5. Coloque el producto en recipientes; tape, etiquete, feche, rote
y refrigere.
El apio debe estar crujiente, no marchito ni correoso.
Wednesday, February 20, 2013

Potato Chips (Prep for Fresh Fried Potato Chips) Wing Fest
: Created: 1/04/2013
Shelf Life: : 24 hours Revised: 1/04/2013
Yield: : 10 lb. batches
Ingredients
Procedures
Food Safety
Quality Assurance
3-
13 :
10 lbs. NW Russet potatoes
1. Immerse potatoes in water and stir to wash.
2. Slice 1/16" thick. Do not peel potatoes.
3. Place in cold water and cover, label, date, rotate and refrigerate.
The shelf life of prepped, raw potatoes stored in water (not Victory water) is 24
hours.
Do not peel potatoes.
Use C-2 slicing blade for Dito Dean or S-2 for Mannhart.
Friday, February 15, 2013

Papas Fritas (Preparación para Papas Fritas Recién Hechas)
: Created: 1/04/2013
Duración en buen estado: 24 horas : Revised: 1/04/2013
Rendimiento: Tantos de 10 libras :
Ingredientes
Procedimiento
Higiene
Alimentaria
Garantía de
Calidad
3-13 :
10 libras de papas NW Russet
1. Sumerja las papas en agua y agite para lavarlas.
2. Rebane aproximadamente a 1/16" de grosor. No pele las papas.
3. Coloque las papas en agua y tape, etiquete, feche, rote y refrigere.
La duración en buen estado de las papas preparadas, crudas, almacenadas en agua
(agua sin el producto Victory), es de 24 horas.
No pele las papas.
Use la cuchilla de rebanado C-2 para la máquina Dito Dean o bien, la cuchilla S-2 para
la máquina Mannhart.
Wednesday, February 20, 2013

Potato Chips, Fresh Fried Wing Fest
: Created: 1/07/2013
Shelf Life: 4 hours : Revised: 1/07/2013
Yield: half-size pan : Time and Temperature: Fry at 350°F for 3 minutes.
Ingredients
Procedures
Food Safety
Quality Assurance
3-
13 :
potato chips, sliced 1/16" thick (see prep recipe)
sprinkle salt, BBQ Seasoning or GC Steak Seasoning
1. Drain sliced potatoes and place in fryer basket. Do
not fill basket more than half full.
2. Fry at 350°F for 3 minutes. Shake fryer basket to
keep potatoes from sticking together and drain.
3. Transfer to appropriate pan, sprinkle with seasoning
choice and serve immediately on hot buffet.
Seasoning shakers should be sanitized to avoid crosscontamination
from meat room.
Chips may be displayed at room temperature.
Do not fill fryer basket more than half full.
Friday, February 15, 2013

Frituras de Papa recién hechas
: Created: 1/07/2013
Duración en Buen Estado: 4 horas : Revised: 1/07/2013
Rendimiento: Molde Mediano :
Ingredientes
Procedimiento
Higiene Alimenticia
Garantía de Calidad
3-13 :
Papas para fritura, rebanadas a 1/16" de grosor
(consulte la receta de preparación)
Espolvoree sal, condimento BBQ Seasoning o
condimento GC Steak Seasoning
1. Escurra las papas rebanadas y colóquelas en la
canasta de la freidora. No llene la canasta a más de la
mitad.
2. Fría a 350ºF durante 3 minutos. Sacuda la canasta
para freír para evitar que las papas se peguen entre sí;
escurra.
3. Pase al molde apropiado, espolvoree el condimento
elegido y sirva inmediatamente en el buffet de platillos
calientes.
El envase transparente para condimento se debe
desinfectar para evitar la contaminación cruzada del
cuarto de carne.
Las Frituras de Papa se pueden exhibir a temperatura
ambiente.
No llene la canasta de la freidora a más de la mitad.
Wednesday, February 20, 2013

Wing Fest
National Promotion Marketing Overview
Window 3 April 8 – June 30, 2013
***TV Starts on April 15 th ***
Overview
Golden Corral’s Wing Fest promotion will provide our Guests a high quality wing experience at an
unbelievably affordable price. It is an unbeatable value when compared to wing specific restaurant
concepts and casual dining restaurants! Our menu features 6 varieties of traditional wings plus two
flavors of boneless wings. We will be serving the most popular flavors of wings – Mild Buffalo, Hot
Buffalo, Spicy Garlic, Teriyaki Honey, Tennessee BBQ, and Breaded Wings.
Whether our guests are eating wings as an appetizer or making a meal of them, they will be amazed
by the size, flavors and endless supply that only Golden Corral can provide. Wing Fest will run for
12 weeks at dinner. This promotion was successfully tested in the Jacksonville, FL area in July
2012. In our four week test, Total Sales grew by +11.9%; +7.3 percentage points higher than the
control group. Total Dinner sales increased by 18%; +12.5 percentage points above the control.
We will have a one week soft sell period before the television advertising starts on Monday, April
15 th.
Product Offering
Sauced Wings in 5 flavors – NEW!
o Mild Buffalo Wings
o Hot Buffalo Wings
o Spicy Garlic Wings
o Teriyaki Honey Wings
o Tennessee BBQ Wings
Note: Promotional bar label reads Tennessee BBQ Wings. Sauce used in recipe is
Hickory Bourbon Sauce)
Boneless Wings in 2 flavors – NEW!
o Choose two sauces from the list above
Fried Breaded Wings
Fresh Fried Potato Chips
Ranch Dip – NEW!
Blue Cheese Dressing
Celery
Carrot Sticks

ALL Wing Fest POP should be displayed in-store on Monday, April 8, 2013.
If you have any questions regarding POP or do not receive your materials by Wednesday, March 27 th ,
please contact Tami Stevens immediately at 919-881-4567 or tstevens@goldencorral.net.
Please remove all $12.99 Premium Weekend POP at close of business on Sunday, April 7 th .
MARQUEE MESSAGING
Marquee Messaging is a key marketing element to capture “drive-in” business for your restaurant. Updating your
messaging on a weekly basis throughout the course of the promotion is crucial to alerting passers-by of what’s new and
exciting at Golden Corral. Otherwise, the messaging becomes stale and not very note-worthy to your regular traffic.
Please plan to make updating your marquee part of your weekly routine. See the schedule below for your marquee
messaging during the Wing Fest promotion.
Week of 4/8
Display on Side 1 Display on Side 2
Wing Fest – POP GUIDE
April 8 – June 30, 2013
Item Quantity Display
Vertical Banner 1
Use on existing Vertical Banner stand and
display in highly visible location near entrance.
Window/Door Clings 2 Display the Door Cling on the entrance/exit doors.
ALL YOU CAN EAT
WINGS – 4PM
Table Tents
Buffet Labels
ALL YOU CAN EAT
WINGS – 4PM
1 set
1 set
Place one table tent on each tabletop using
the existing acrylic stands.
Refresh as needed.
Place the labels over the appropriate
products on the buffet at dinner.

Week of 4/15
Display on Side 1 Display on Side 2
NEW! WING FEST
4PM
Week of 4/22
Display on Side 1 Display on Side 2
NEW! ENDLESS
BUFFALO WINGS
4PM
Week of 4/29
Display on Side 1 Display on Side 2
ENDLESS
BBQ WINGS
4PM
Week of 7/16
Week of 5/6
NEW! WING FEST
4PM
NEW! ENDLESS
BUFFALO WINGS
4PM
ENDLESS
BBQ WINGS
4PM
Display on Side 1 Display on Side 2
JOIN US FOR
MOTHER’S DAY
JOIN US FOR
MOTHER’S DAY

Week of 5/13
Display on Side 1 Display on Side 2
ALL YOU CAN EAT
WINGS – 4PM
Week of 5/20
Display on Side 1 Display on Side 2
MEMORIAL DAY
BREAKFAST
MAY 27
Week of 5/27
Display on Side 1 Display on Side 2
ALL YOU CAN EAT
WINGS – 4PM
Week of 6/3
ALL YOU CAN EAT
WINGS – 4PM
ALL YOU CAN EAT
WINGS – 4PM
Display on Side 1 Display on Side 2
ALL YOU CAN EAT
WINGS – 4PM
MEMORIAL DAY
BREAKFAST
MAY 27
ALL YOU CAN EAT
WINGS – 4PM

Week of 6/10
Display on Side 1 Display on Side 2
TREAT DAD TO
NONSTOP WINGS!
JUNE 16 @ 11AM
Week of 6/17
Display on Side 1 Display on Side 2
NONSTOP
BUFFALO WINGS
4PM
Week of 6/24
NONSTOP
BUFFALO WINGS
4PM
Display on Side 1 Display on Side 2
LAST WEEK FOR
NONSTOP WINGS
4PM
TREAT DAD TO
NONSTOP WINGS!
JUNE 16 @ 11AM
LAST WEEK FOR
NONSTOP WINGS
4PM