WELCOME TO MELLOW MUSHROOM
The Mellow Mushroom concept began in 1974 when three college students combined forces to
open a small pizza restaurant on Spring Street in Atlanta, Georgia. Earning degrees by day and
tossing pizza pies by night, these entrepreneurs were able to make their hole in the wall pizza
joint flourish. This enabled the students to open a second location on Roswell Rd. in Sandy
Springs, Georgia, within a year.
By standing firmly behind their goal of serving the finest product possible in terms of health and
taste, the Mellow Mushroom name has become synonymous with quality. Throughout the
Southeast and beyond, patrons recognize Mellow Mushroom as a fun, colorful atmosphere with
great tasting food. Today, Mellow Mushroom has grown from a hole-in-the-wall pizza joint to a
successful franchise with over 180 restaurants.
Mellow Mushroom is constantly improving its concept and striving to be superior to its
competitors. Our product is better than ever, while our menu and operations management is
always improving.
This operation and food preparation manual is a living plan to be adapted as times change. Its
purpose is to ensure conformity to our operational standards, as well as helping to promote a
long and healthy life for all Mellow Mushroom owners and its employees.
Welcome to the Mellow Family!
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CORE VALUES
The Mellow Soul
In order to achieve our success, our goals must be clear. The following goals are a framework for
building a successful business and carrying on the Mellow Mushroom brand.
SAFETY AND CLEANLINESS
Cleanliness and sanitation are an absolute necessity! Remember, having an open kitchen, you are
always in the public eye. Wash your hands often! Always wear a hat! Aprons are worn to protect
the food from us! Take every opportunity to clean and sanitize your work area. Contamination of
food and food surfaces can result in harm to yourself and your customer. One case of food
poisoning could harm your customer and could effectively “kill” your business.
COURTESY AND SERVICE
Remember that when you are working in an open kitchen it’s like being on stage. Our guests can
always hear and see what you are doing. Please do not curse or make any offensive comments or
gestures toward fellow employees or our guests.
We are not a fast food restaurant, but we work hard to service our guests quickly! Serving every
guest with a smile and a friendly attitude helps to enhance the overall dining experience.
QUALITY & QUANTITY STANDARDS
To insure that top-quality standards are met, it is Mellow Mushroom policy to inspect and approve
or disapprove all products. Please understand that variations of the standard menu are prohibited
without written approval from Mellow HQ.
Entertaining Environment!
We are not a chain of cookie cutter restaurants but a collection of restaurants with individuality.
All of our locations are artistically unique, from the design of the exterior to the tile in the
bathrooms. We want our guests to be excited every time they enter a different location, never
knowing what to expect. Artwork and music play a huge part in the Mellow Mushroom experience.
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ACCOMMODATING GUESTS WITH SPECIAL DIETARY NEEDS
Mellow mushroom is known as a restaurant that takes great consideration and care for our guests’
dietary needs. We have a huge responsibility to guarantee that ALL steps are followed to ensure that
we fulfill the needs of every guest.
VEGANS EXCLUDE FROM THEIR DIET:

animal products of any kind (including eggs, cheese, butter, honey)
It is so important to know all of the ingredients that are in all of our menu items so we know
what to tell the kitchen: communication is Key! For example, we put butter and parmesan on
our pizza crust but a vegan would find this very upsetting…even offensive.
VEGETARIAN EXCLUDE FROM THEIR DIET:

meat and seafood; some exclude eggs and dairy as well
Again, we must let the kitchen know what to exclude on our menu items as as a safeguard to
protect our guests, but we must know what those items are in the first place.
GLUTEN FREE (CELIAC DISEASE)
About 1 in 133 people have intolerance to gluten, ranging in severity from causing discomfort to being
life threatening (sometimes referred to as Celiac disease). Understanding the importance of not cross
contaminating is crucial. Our gluten free dough is a safe alternative for these guests as it is made from a
mixture of tapioca flour, amaranth flour and sorghum flour.
Gluten is a natural protein found in wheat, and often in barley and rye. Since it is so common in, people
with gluten intolerance have to be selective about what they eat.
Guests may choose to avoid gluten for any number of reasons but the reasons why are not our concern.
We treat our gluten free orders all the same and do not inquire from our guests whether or not it is a
choice or a medical necessity.
One more time: Study…study…study…it’s more important than you may think. As we get to the
detailed gluten free section later in this manual, we will see that not knowing what ingredients
are in each menu item could mean a hospital visit for one of our guests.
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Salads
One dressing (1 ½ oz) for lil salad
Two dressing (3 oz) for regular salad
Mellow Mushroom Salad Dressings:
Esperanza, Herb Vinaigrette, Balsamic Vinaigrette,
Blue Cheese, 1000 Island, Honey Mustard, Caesar
Ranch, Light Ranch, and Spicy Ranch
(Mellow dressings are all natural and gluten free)
Tossed Salad
Salad (Iceberg/Romaine/carrots/cabbage)
Carrots and Red Cabbage
Mushrooms
Roma Tomatoes
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Greek Salad
Salad Mix (Iceberg/Romaine/carrots/cabbage)
Carrots and Red Cabbage
Mushrooms
Onions
Green Peppers
Cucumbers
Feta
Kalamata Olives
Roma Tomatoes
Pepperoncini
Banana Peppers
Dressing of choice
Enlightened Spinach Salad
De-stemmed Spinach
Dried Cherries
Organic Apples
Candied pecans
Feta cheese
Dressing of choice
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Chef Salad
Salad Mix
Mushrooms
Onions
Green Peppers
Cucumbers
Mozzarella
Kalamata Olives
Roma Tomatoes
Ham
Sprouts
Dressing of choice
Caesar Salad
Chopped Romaine
Shaved Parmesan
Tossed with Caesar Dressing
Croutons
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Build Your Own Salad- BYO
Only Available in Regular (Large) Size
Step 1: Pick 1 or 2 bases:




Spinach
Spring Mix
Salad Mix (Romaine/Iceberg lettuce/carrots/cabbage)
Romaine
Step 2: Pick ingredients:
Fruit & Veggies and Specialty Veggies
Artichoke hearts, Banana peppers, Black olives, Broccoli, Cucumbers, Diced apples, Garlic,
Green olives, Green peppers, Jalapeños, Mushrooms, Onions, Pepperoncini, Pineapple, Roasted
red peppers, Roma tomatoes, Sprouts
Specialty Fruits, Veggies, and Nuts
Candied pecans, Dried cherries, Fresh basil, Kalamata olives, Portobello mushrooms, Sun-dried
tomatoes
Cheeses
Cheddar, Fresh Mozzarella, Provolone, Ricotta, Shaved Parmesan
Specialty Cheese
Bleu cheese, Daiya Vegan cheese, Fresh Buffalo mozzarella, MontAmoré
Proteins
Anchovies, Ham, Pepperoni, Salami, Tempeh, Tofu, Turkey
Specialty Proteins
Andouille sausage, Applewood smoked bacon, Avocado, Meatballs
All Natural Premium Proteins
Grilled chicken, Shrimp or Steak (BBQ, Buffalo, Curry, Herb vinaigrette, Jerk, Pesto, Teriyaki)
Step 3: Pick dressing
Signature Esperanza*, Herb Vinaigrette*, Balsamic Vinaigrette*, Bleu Cheese*, Caesar*, Honey
Mustard*, Ranch*, Lite Ranch, Spicy Ranch, Thousand Island (*All natural dressings)
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Munchies
Cheese Bread/Garlic Bread
French bread
Garlic Butter
Mozzarella
Italian Seasoning
Served with Hot Red Sauce
With a dash of Parmesan
Muffaletta Bread
French bread
Garlic butter
Olive Tapenade (mixture of green olives,
Kalamata olives, black olives, roasted red
Peppers, parmesan, garlic, olive oil, carrots)
Mozzarella
The Capri
Spring Mix tossed with Herb Vinaigrette micro salad.
Roma Tomato (Salt and Pepper)
Fresh mozzarella
Basil leaves
Drizzled with balsamic glaze
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Bruschetta
French bread toast points with butter and Italian seasoning.
Covered in our bruschetta mix (tomatoes, olive oil, balsamic
vinaigrette, basil, salt and pepper).
Topped with feta and fresh basil.
Drizzled with balsamic glaze.
Hummus
Two pitas cut into 16 triangle shaped pieces that surrounds a
5 oz scoop of hummus.
Drizzled with olive oil and sprinkled with paprika.
Topped with fresh basil
.
Oven Roasted Wings
Flavors: Naked, Mild, Hot, BBQ, Thai, and Jerk
Served in orders of 5 or 10 wings (3/6 flats & 2/4 drums).
Tossed with sauce of choice.
Served with one piece of celery per wing and ranch or blue
Cheese.
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Meatball Trio
3 grilled meatballs with fresh mozzarella melted in the
middle, held together with skewers.
Served on a bed of red sauce.
Topped with shaved parmesan, bread crumbs, and
fresh basil.
Spinach Artichoke Dip
Dip made with spinach, mozzarella, parmesan,
artichoke hearts, and shaved parmesan.
Heated until parmesan starts to bubble and brown.
Served with 8 toast points.
Served with a spoon.
Stuffed Portobello Mushroom
Portobello cap basted with garlic butter.
Stuffed with spinach, sundried tomatoes, artichoke
hearts, feta, mozzarella, and sprinkled with Italian
seasoning.
Baked until the Portobello is cooked throughout and
the cheese is melted.
Served on a bed of spring mix tossed in herb vinaigrette.
Drizzled with balsamic glaze.
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Magic Mushroom Soup
Our signature creamy mushroom soup.
Topped with a sprinkle of MontAmore cheese,
grilled mushroom trio (shitake, button, and
portobello mushrooms), and fresh chives.
Served with spoon on a plate.
Tomato Bisque Soup
Tomato soup served with one toast point.
Garnished with shaved parmesan and fresh basil.
Served on a plate with a spoon.
Tortilla Soup
Southwestern style tortilla soup.
Garnished with a sour cream swirl, two slices of
avocado, and sprinkled with cheddar cheese.
Served on a plate with a spoon.
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Pretzels
Garlic Butter and Salt w/ Mustard
Pretzels made from our signature dough.
Brushed with garlic butter.
Sprinkled with kosher salt.
Served with yellow mustard.
Garlic Butter and Parmesan with Red Sauce
Pretzels made from our signature dough.
Brushed with garlic butter.
Sprinkled with parmesan.
Served with red sauce topped with a sprinkle of parmesan.
Honey and Cinnamon Sugar
Pretzels made from our signature dough.
Drizzled with Honey
Sprinkled with cinnamon and sugar mix.
**Guests can Add a 4 Ounce Portion of Beer Cheese for Additional Charge**
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Burgers in a Mellow Way
We off two different types of burgers: an all-natural certified choice Angus beef and a signature and
unique veggie made with quinoa, kale, brown rice and roasted mushrooms along with garlic, roasted
shallots and other savory seasonings. Neither patty is certified gluten free.
Our beef patties are made of 100% Choice, all Natural, Certified Black Angus Beef. Humanely raised and
minimally processed. They consist of only whole muscle chuck, with no additives or ammoniated
procedures used to treat the beef at any time.
After placing raw ground beef onto the flat top, team members must remove their gloves, wash
hands with soap, and warm water, and then dry their hands. After placing raw beef on the
griddle, clean and sanitize any utensils or work surfaces which came in to contact with the raw
ground meat. Follow this by washing hands with soap and warm water and then drying hands
again. Apply new gloves.
 Can a guest request their “Carnie” burger cooked to Medium or Medium Rare?
Yes. However, all promotional materials and printed menus will contain the following statement:
“Unless otherwise requested, hamburgers are cooked to an internal temperature of 160 degrees.
Consuming raw or undercooked meats may increase your risk of foodborne illness, especially if you have
a medical condition”

What must the server do if a guest orders the “Carnie” to a temperature less than Well Done 160 degrees internally?
Typically, a server would simply note the guest’s request on the ticket order so the “Carnie” can be
prepared accordingly. In some areas it is required by the local health department that when under
cooked ground beef is served the guest must be verbally (or otherwise) advised of the risks associated
with consumption. Stores must verify the correct practice in their respective municipalities.

What are the appropriate internal temperatures for Rare, Medium Rare, Medium, Medium Well,
and Well done ground beef?
Rare: 120-125 degrees, Medium Rare: 130-135 degrees, Medium Well: 150-155 degrees, Well Done:
160-165 degrees
 Are there any potential allergens in the “Herb” Patty?
Eggs and Wheat. (“Herb” Patty Only)
 Can the “Herb” Patty be made Vegan?
No. it contains egg
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“Carnie”
Buttered and Grilled Brioche Bun
Pickle Sauces
Tomato Slices
Caramelized Onions
Swiss Cheese
Angus Beef Patty
Lettuce
Garlic Aioli
Cook time will depend on size and thickness of patty. Rule of Thumb is to cook each side of
patty until you see blood and juices rise from the top. Then flip patty and cook another 1-3 mins
depending on desired internal patty temp. If adding cheese, Place Cheese over Burger Patty and
cover for the last minute of cooking to allow melting. 160 degrees is recommended minimum
internal patty temp. to kill all bacteria. Temperatures for serving ground beef can vary
depending on the guests personal tastes and any local and state laws
“Herb”
Buttered and Grilled Brioche Bun
Sweet Onion
Tomato Slices
Avocado Slices
Cheddar Cheese
Veggie Patty
Lettuce
Garlic Aioli
Server Salesmanship Tip!
“We have a couple of really popular and fun new products. A veggie burger made with quinoa,
kale, roasted mushrooms and brown rice. Also we have a black angus beef burger, which is my
personal fave. I add some Applewood smoked bacon. Mmmm, delish. They both come with a
side of potatoes roasted in house with fresh rosemary and seasonings. And in case you didn’t
know, every pizza we bake here is with our signature spring water dough, hand tossed, baked on
the stone and made to order. “
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Hoagies
MLT= Mayonnaise, Lettuce, and Roma Tomato
OMG= Onions, Mushrooms, Green Peppers
Grilled chicken, steak, and vegetables (onions,
green peppers, and mushrooms) are sprinkled with
garlic-pepper seasoning. Never Use Oil..
Hoagies are served with a choice of bread:




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French
Multigrain
Crunch Rye
Pita
Grilled Hoagies
Steak and Cheese
Heated Bread
MLT
Steak
Provolone
Grilled OMG
Chicken and Cheese
Heated Bread
MLT
Chicken (Grilled/Marinated in Teriyaki)
Provolone
Grilled OMG
Meatball
Bread
Meatballs (½ - 3 half meatballs, whole- 6 half meatballs)
Red sauce
Mozzarella
Sprinkled with Italian Seasoning
Heat (toasty)
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Jerk Chicken
Heated Bread
Pesto Mayo
Spinach
Jerk Chicken
Grilled OMG
Feta Cheese
Grilled Pineapple
Roma Tomatoes
Shrimp Hoag’ Boy
Bread
Pesto Mayo
Lettuce
Roma tomatoes
Grilled JERK Shrimp
Caramelized onions
Grilled mushrooms
Spiked Sausage
Heated Crunchy Rye Bread
Garlic Aioli
Grilled Italian Sausage (marinated in Rogue Dead Guy Ale)
Grilled Onions
Grilled green peppers
Melted MontAmore cheese and Mozzarella Cheeses
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Grilled Vegetarian Hoagies
Grilled Tofu
Heated Bread
MLT
Tofu (marinated/grilled with teriyaki)
Provolone
Grilled OMG
Sprouts
Tempeh
Heated Bread
Pesto Mayo
Lettuce
Roma Tomatoes
Tempeh (Marinated in Balsamic vinaigrette
and teriyaki)
Feta
Grilled OMG
Sprouts (Birds nest)
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Portobello Mushroom
Heated Bread
Mayo
Spinach
Sun-dried Tomatoes GRILLED
Artichoke Hearts GRILLED
Feta
Mozzarella
Portobello Mushroom (marinated with garlic butter)
Sprouts (Birds nest)
Righteous Portobello Reuben
Heated Crunchy Rye Bread
Grilled Portobello Mushroom (marinated with
garlic butter)
Bavarian sauerkraut
Swiss cheese
1000 island dressing
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Deli Hoagies
Ham & Cheese/Turkey & Cheese
Bread
MLT
Ham or turkey
Choice of provolone or swiss cheese
Onions
Sprouts (birds nest)
Avocado
Bread
MLT
Provolone
Onions
Avocado (Lemon juice and Salt and Pepper on all avocados)
Sprouts (birds nest)
Mushroom Club
Bread
MLT
Ham and Turkey
Choice of provolone or swiss cheese
Caramelized Onions
Grilled Mushrooms
Bacon
Sprouts (Birds nest)
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Italian
Bread
Mayo
Salami
Ham
Pepperoni
Fresh mozzarella
Caramelized onions
Heat
Spring Mix (tossed with herb vinaigrette)
Roma Tomatoes
Garnish with shredded basil leaves
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Slice Pies
Some franchisees sell slices at lunchtime,
Monday through Friday only.
To prepare a sliced pie, take one large dough and stretch it out to 18”. Then spread 1 ½
spoodle scoops of red sauce and then add 5 oz of cheese. After this is complete place in
the oven and cook until the dough has slightly risen, but not browned (Cook 80%)
(Approx. 4-5 minutes). Now take the slice pie out of the oven and set aside to cool. Label
each slice pie with the exact time it was pulled out of the oven using day dots/time
sheet. Once it has cooled cut into 8 equal slices. When a slice is ordered, add
ingredients, sprinkle cheese on top and bake.
*Check with local health department for location specific requirements*
Does this store offer slices?
Can they order a specialty slice?
If yes when?
Why?
How many toppings can they add?
What kind of base can they get on a
slice?
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PIZZA
*ALL INGREDIENTS ARE ON TOP OF CHEESE,
EXCEPT FOR SPINACH, SUNDRIED TOMATOES, AND
STEAK (the 3 S’s)
RED SAUCE PORTIONS (6OZ. SPOODLE)
SMALL –3/4 Spoodle
MEDIUM – 1 Full Spoodle
LARGE – 1 ½ Spoodle
PESTO BASE PIES
All Pesto Base Pies Have a Pesto Crust
CHEESE PORTIONS (Pizza)
SMALL – 3 oz MEDIUM – 6 oz LARGE – 9 oz
CHEESE PORTIONS (Calzone)
4 Ounces
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Red Based Pies
House Special
Red Sauce, Mozzarella
Pepperoni, Sausage, Ground Beef,
Ham, Mushrooms, Onions,
Green Peppers,
Roma Tomatoes,
Black Olives,
Bacon, and Extra Mozzarella
Butter and parmesan on crust
Mighty Meaty
Red Sauce, Mozzarella
Pepperoni
Sausage
Ground beef
Ham
Bacon
Butter and parmesan on crust
Kosmic Karma
Red Sauce
Sun dried tomatoes
Spinach
Mozzarella
Feta Cheese
Roma Tomatoes
Swirl of Pesto
Butter and parmesan on crust
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Mega Veggie
Red Sauce
Sun dried tomatoes
Spinach
Mozzarella
Mushroom
Onions
Green Peppers
Black Olives
Artichoke Hearts
Roma Tomatoes
Broccoli
Feta
Tofu
Banana Peppers
Butter and parmesan on crust
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Pesto Base Pizzas
Magical Mystery Tour
Pesto Base
Spinach
Mozzarella
Mushrooms
Portobello Very light jalapeños
Feta
**No butter on crust only parmesan
Maui Wowie
Pesto Base (baste crust with Pesto)
Mozzarella
Ham
Pineapple
Jerk Chicken
Bacon
Banana Peppers
**No butter on crust only parmesean
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White Base Pizzas
Gourmet White
Oil and Garlic Base
Sun Dried tomatoes
Provolone cheese
Feta
Mozzarella
Onions
Roma Tomatoes
Butter and parmesan on crust
Philosophers Pie
Oil and Garlic Base
Steak
Provolone cheese
Feta
Portobello
Kalamata Olives
Artichoke Hearts
Mozzarella
Butter and parmesan on crust
Redskin Potato Pie
Olive Oil and Garlic Base
Mozzarella
Cheddar
Potatoes
Caramelized Onions
Bacon
BAKE
Swirl of Spicy Ranch
Swirl of Sour Cream
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Sprinkle of Chives
Butter and parmesan on crust
Mellowterranean
Olive Oil and Garlic Base
Mozzarella
Chicken
Onions
Roasted Red Peppers
Black Olives
Feta
BAKE
Chives
Butter and parmesan on crust
Served with a side of Mellow Tzatziki Sauce
Holy Shiitake Pie
Olive Oil and Garlic Base
Mozzarella
Montemore cheese
Mushroom trio
Caramelized onions
BAKE
Garlic Aioli swirl
Black truffle oil spritz
Shaved Parmesan
Sprinkle with Chives
Butter and parmesan on crust
Thai Dye
Olive Oil and Garlic Base
Mozzarella
Curry Chicken
Onion
Roma tomato
Bake
Sweet Thai Chili sauce
Shredded Basil
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Diced cucumber
Butter and parmesan on crust
Specialty/No Base pizzas
Buffalo Chicken
NO BASE
Mozzarella
Buffalo Chicken
Caramelized Onions
Bacon
BAKE
Swirl of buffalo sauce
Swirl of Blue Cheese or Ranch (guest choice)
Butter and parmesan on crust
FunkyQ Chicken
NO BASE
Mozzarella
BBQ Chicken
Caramelized Onions
Bacon
Cheddar
Swirl of BBQ sauce
Bake
Butter and parmesan on crust
Bayou Bleu
SPICY BLEU CHEESE BASE
Mozzarella, Andouille Sausage
BAKE
Fresh Grilled Shrimp
Chives
Butter and parmesan on crust
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Gluten and Celiac Disease
Gluten: A composite of the proteins gliadin and glutenin. These exist, conjoined with starch, in
the endosperms of some grass-related grains, notably wheat, rye, and barley.
Gliadin and glutenin comprise about 80% of the protein contained in wheat seed. Being
insoluble in water, they can be purified by washing away the associated starch. Worldwide,
gluten is an important source of nutritional protein, both in foods prepared directly from sources
containing it, and as an additive to foods otherwise low in protein.
The glutenin in wheat flour gives kneaded dough its elasticity, allows leavening and
contributes chewiness to baked products like bagels.
Although wheat supplies much of the world's dietary protein and food supply, as much as 0.5%
to 1% of the population of the United States has celiac disease, a condition which results from
an adverse immune system response to gluten. The manifestations of celiac disease range from
no symptoms to malabsorption of nutrients with involvement of multiple organ systems. The only
effective treatment is a lifelong gluten-free diet.
Celiac disease: is an autoimmune disorder of the small intestine that occurs in genetically
predisposed people of all ages from middle infancy onward. Symptoms include chronic diarrhea,
failure to thrive (in children), and fatigue, but these may be absent, and symptoms in other
organ systems have been described.
Celiac disease is caused by a reaction to gliadin, a prolamin (gluten protein) found in wheat, and
similar proteins found in the crops of the tribe Triticeae (which includes other cultivars such as
barley and rye).While the disease is caused by a reaction to wheat proteins, it is not the same
as wheat allergy.
Symptoms: Severe celiac disease leads to the characteristic symptoms of pale, loose and
greasy stool (steatorrhoea), weightloss or failure to gain weight (in young children). People with
milder celiac disease may have symptoms that are much more subtle and occur in other organs
rather than the bowel itself. Finally, it is possible to have celiac disease without any symptoms
whatsoever. Many adults with subtle disease only have fatigue or anemia.
Cross contamination: “Cross-contamination is a serious issue for us. It is very possible that a
loaf of gluten-free bread produced in a regular factory could be contaminated. And yes, it could
be very bad, even if it is just a miniscule amount of contamination.’’ “If you hold hands around
the table to say grace with people who have handled or prepared regular bread before sitting
down, you can easily pick up crumbs from their hands and transfer it to any hand to mouth food
you consume.’’ –
--quotes from the celiac community---
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GLUTEN FREE (GF) PIZZA
PROCEDURES
*Frozen in Freezer - 6 Months*
Wash Hands
o Wash Hands and Arms Thoroughly
o Put on New Gloves
o GF Pizza should be built away from Pizza Line
(Risk of Cross-Contamination)
o Open GF Dough Packaging
o Place GF Dough on Dedicated Large Pizza Screen
o Place GF Dedicated Ingredients on GF Dough
(See GF Dedicated Ingredients List - Laminate)
o Make sure to use GF Dedicated Utensils Only
o Place GF Dough in Oven
(Keep GF Dough on Dedicated Large Pizza Screen)
(Make Sure Dough Does Not Touch the Stone!)
o After Baking:
o Remove GF Dough from Oven
(Keep GF Dough on Dedicated Large Pizza Screen)
o Slide GF Pizza on to GF Dedicated Pan
o Do Not Butter or Parmesan the Crust
(Risk of Cross-Contamination)
o Cut into 8 Slices – YES 8 SLICES
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GLUTEN FREE (GF) PREP
PROCEDURES
*Frozen in Freezer - 6 Months*
Wash Hands
o
o
o
o
o
Put on New Gloves
Prep GF Approved Items
ALL GF Items have a “1” Day Shelf Life
All GF Ingredients Must Be Fresh Daily
All Unused GF Ingredients should go to the
Regular Pizza Line
o Place GF Approved Items in GF Dedicated
Containers (Black with Gray Lid)
(GF Containers should be lidded at All Times)
o Label and Date All Items
o GF Prep Should be Kept Separate from All Other
Prep Items At All Times
(Risk of Cross-Contamination)
All GF Prep Must be kept in a designated area at all
times!
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Calzones
CALZONES ARE SERVED WITH 4 OZ. SIDE OF RED SAUCE
WITH A SPRINKE OF PARMESAN CHEESE
Steak and Cheese Calzone
Mozzarella
Mushrooms
Steak
Onions
Green Peppers
Chicken and Cheese Calzone
Chicken
Mozzarella
Mushrooms
Onions
Green Peppers
House Calzone
Mozzarella
Spinach
Mushrooms
Tomatoes
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Kid’s Menu
All Kid Menu items are served with a choice of:
Sliced Organic Apples
Or
Steamed Broccoli
Kid’s French Bread Pizza
(Cheese or Pepperoni)
Red Sauce
Mozzarella
Pepperonis
Italian Seasoning
Served with a choice of:
1 sliced organic apple or steamed broccoli
Kid’s Mac & Cheese
Mac & Cheese
Served with a choice of:
1 sliced organic apple or steamed broccoli
Kid’s Pretzel Dippers
Two mini pretzels made from our signature dough.
Brushed with Garlic Butter and dashed with Parmesan
Served with red sauce w/ sprinkle of parmesan
and a choice of 1 sliced organic apple or
steamed broccoli.
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Kid’s Meatball Mozzarella Stacks
2 meatballs with fresh mozzarella melted in the
middle.
Served on a bed of red sauce.
Topped with shaved parmesan.
Served with the choice of 1 sliced organic apple
or Steamed Broccoli.
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Desserts
Mel’s Ginormous Space Cookies
Triple Chocolate Chunk
Oatmeal Raisin
Peanut Butter with Reese’s Peanut butter cups
Dude’s Psychedelic Cookie Sundae
1 scoop of vanilla ice cream served on a heated cookie of choice
Topped with dark chocolate truffle sauce
In House Whipped cream
Bada Bing Cherry
Mary Jane’s Triple Chocolate Brownie
Heated Triple Chocolate Brownie drizzled with
chocolate syrup
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Half Baked Brownie Supreme
Heated Triple Chocolate Brownie
1 scoop of vanilla ice cream
Dark Chocolate Truffle Sauce
In House Whipped cream
Bada Bing Cherry
Honey and Cinnamon Sugar Pretzels
Form and bake until golden brown yet soft on top
Drizzle with Honey
Sprinkle with Cinnamon and Sugar Mix
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Mellow Mushroom
Contamination Quiz
1. What does clean mean? (Define)
2. What does sanitized mean? (Define)
3. What do you use to dry dishes?
4. Can jewelry be worn in the kitchen?
5. Where is meat stored in the walk-in?
6. What are the two methods used to thaw meat?
1.
2.
7. Between what temperatures should refrigerated food be stored?
8. How must food surfaces be maintained?
9. Is it OK to put a cardboard vegetable box on a food surface?
Explain.
10. What do we do immediately after putting raw steak on the grill?
11. What is the purpose of wearing an apron in the kitchen?
12. If you drip blood on a cutting board, what must you do?
13. What bacteria might you introduce into a customer’s food product when there has been
a blood spill from raw steak or ground beef?
14. Can you prepare a new batch of pizza sauce by mixing it with an old batch of sauce?
15. Can you wash disposable gloves?
16. Can you wear your apron in the restroom, while you are eating, or smoking?
17. Should you use a cutting board if you are cutting vegetables?
18. Where should produce be stored in the walk-in?
19. Describe cross contamination and give an example.
V9.8.15