Excerpt from Old Carolina Operations Manual

Document Background Information
Old Carolina is a barbeque restaurant with several locations in Northeast Ohio. I was contracted
to develop the Old Carolina Operations Manual, a critical element in their effort to franchise
their restaurant concept nationwide.

Old Carolina Barbecue Company Operations Manual Page 1
Old Carolina Barbecue Company
Mission Statement
Old Carolina Barbecue Company is a motivated team of hospitality-minded
individuals, dedicated to providing our guests the consistent experience of
excellent food in every bite of every menu item at any time on any given
day.
Old Carolina team members have a fundamental passion for food, a tireless
work ethic and a commitment to avoid shortcuts that could sacrifice the
outstanding quality of our products. Every employee is empowered to
enforce our quality commitment in an environment where individual over-
achievers are rewarded for their efforts.
Old Carolina strives for operational efficiencies that assure us a fair profit,
enabling us to be a charitable and socially responsible partner in the local
communities in which we live.

Old Carolina Barbecue Company Operations Manual
Table of Contents
Mission Statement...............................................................................................................1
Table of Contents ................................................................................................................2
SECTION I – PHYSICAL ATTRIBUTES....................... Error! Bookmark not defined.
Chapter 1 ....................................................................... Error! Bookmark not defined.
Store Specifications ................................................... Error! Bookmark not defined.
Site Selection.......................................................... Error! Bookmark not defined.
Demographics..................................................... Error! Bookmark not defined.
Square Footage ................................................... Error! Bookmark not defined.
Layout..................................................................... Error! Bookmark not defined.
Essential Elements.............................................. Error! Bookmark not defined.
Sample Floor Pans.............................................. Error! Bookmark not defined.
Style Guide............................................................. Error! Bookmark not defined.
Floors.................................................................. Error! Bookmark not defined.
Walls................................................................... Error! Bookmark not defined.
Décor .................................................................. Error! Bookmark not defined.
Table TopMenu Boards / Daily Specials............ Error! Bookmark not defined.
Window Signage ................................................ Error! Bookmark not defined.
Outdoor Signage..................................................... Error! Bookmark not defined.
Required Equipment .................................................. Error! Bookmark not defined.
Refrigeration........................................................... Error! Bookmark not defined.
Walk in-Cooler ................................................... Error! Bookmark not defined.
Reach-in Freezer................................................. Error! Bookmark not defined.
Ice Machine ........................................................ Error! Bookmark not defined.
Cooking.................................................................. Error! Bookmark not defined.
Smokers .............................................................. Error! Bookmark not defined.
Grills................................................................... Error! Bookmark not defined.
Fryers.................................................................. Error! Bookmark not defined.
Ovens.................................................................. Error! Bookmark not defined.
Hot Holding............................................................ Error! Bookmark not defined.
Warming Cabinets.............................................. Error! Bookmark not defined.
Table Top............................................................ Error! Bookmark not defined.
Cleaning ................................................................. Error! Bookmark not defined.
Sinks ................................................................... Error! Bookmark not defined.
Dishwashing? ..................................................... Error! Bookmark not defined.
Hand Sinks.......................................................... Error! Bookmark not defined.
Mop Sinks........................................................... Error! Bookmark not defined.
Dry Storage ............................................................ Error! Bookmark not defined.
Shelf.................................................................... Error! Bookmark not defined.
POS System............................................................ Error! Bookmark not defined.
Office Computer..................................................... Error! Bookmark not defined.
Safe......................................................................... Error! Bookmark not defined.
Small wares ............................................................ Error! Bookmark not defined.
SECTION II – OPERATIONAL ATTRIBUTES...............................................................7
Chapter 1- General Information ......................................................................................7

Hours of Operation ......................................................................................................8
Holiday Schedule.........................................................................................................8
Chapter 2 - Staff Required / Job Descriptions.................................................................9
Store Manager:...........................................................................................................10
Assistant Manager:..................................................... Error! Bookmark not defined.
Shift Supervisor: ........................................................ Error! Bookmark not defined.
Catering Sales Manager:............................................ Error! Bookmark not defined.
Catering Coordinator: ................................................ Error! Bookmark not defined.
Catering Team Leader................................................ Error! Bookmark not defined.
The Kitchen Prep Associate is responsible for supporting the key areas of food
quality, food preparation, cleanliness and safety....... Error! Bookmark not defined.
Cooks (A positions) ................................................... Error! Bookmark not defined.
The A1/A2 Cook is responsible for supporting the key areas of food quality, food
preparation, cleanliness and safety. ........................... Error! Bookmark not defined.
Front Counter Associates (B positions)..................... Error! Bookmark not defined.
Dish Prep (D position) ............................................... Error! Bookmark not defined.
SECTION III – FOOD ATTRIBUTES............................. Error! Bookmark not defined.
Approved Products and Vendors ............................... Error! Bookmark not defined.
Major Foods ........................................................... Error! Bookmark not defined.
OC BBQ Sauces & Rubs........................................ Error! Bookmark not defined.
Cleaning Supplies................................................... Error! Bookmark not defined.
Paper Products........................................................ Error! Bookmark not defined.
Miscellaneous (GFS, Sam’s, Local Grocers)......... Error! Bookmark not defined.
Beverages – Pepsi, Coffee & Tea, Bottled Water.. Error! Bookmark not defined.
Chapter 2 - Food Preparation/Meats..............................................................................15
Slow Smoked Pork.....................................................................................................16
Slow Smoked Beef Brisket........................................ Error! Bookmark not defined.
Award-Winning Slow Smoked Ribs.......................... Error! Bookmark not defined.
¼ Chicken Leg & Thigh ............................................ Error! Bookmark not defined.
Boneless Skinless Chicken Breast ............................. Error! Bookmark not defined.
¼ Chicken Breast & Wing......................................... Error! Bookmark not defined.
Cutting Chicken Tenders ........................................... Error! Bookmark not defined.
Chicken Tenders ........................................................ Error! Bookmark not defined.
Slow Smoked Turkey................................................. Error! Bookmark not defined.
Chapter 3 - Food Preparation/Sides............................... Error! Bookmark not defined.
Brunswick Stew ......................................................... Error! Bookmark not defined.
Creamy Coleslaw....................................................... Error! Bookmark not defined.
Vinegar Coleslaw....................................................... Error! Bookmark not defined.
Hot Apples ................................................................. Error! Bookmark not defined.
Skin-On Garlic Mashed Potatoes............................... Error! Bookmark not defined.
Fresh-Cut Fries........................................................... Error! Bookmark not defined.
Country Green Beans................................................. Error! Bookmark not defined.
Mac and Cheese......................................................... Error! Bookmark not defined.
Hush Puppies ............................................................. Error! Bookmark not defined.
Simply the World’s Greatest Baked Beans................ Error! Bookmark not defined.

Succotash ................................................................... Error! Bookmark not defined.
Miscellaneous ............................................................ Error! Bookmark not defined.
Herbed Mayo ............................................................. Error! Bookmark not defined.
Bean Sauce................................................................. Error! Bookmark not defined.
Bean Spice ................................................................. Error! Bookmark not defined.
Coastal Carolina Sauce .............................................. Error! Bookmark not defined.
Vinegar Coleslaw Dressing........................................ Error! Bookmark not defined.
Fry Seasoning............................................................. Error! Bookmark not defined.
Chicken Tender Breading .......................................... Error! Bookmark not defined.
Cheese Sauce ............................................................. Error! Bookmark not defined.
Macaroni Noodles...................................................... Error! Bookmark not defined.
Hush Puppy Mix ........................................................ Error! Bookmark not defined.
Banana Pudding ......................................................... Error! Bookmark not defined.
Chapter 4 - Meal Assembly with Presentation Photos ..................................................18
– Sandwiches – ..........................................................................................................19
Carolina Style Pulled Pork Sandwich ....................................................................20
Pulled Pork Sandwich ............................................................................................22
Beef Brisket Sandwich........................................... Error! Bookmark not defined.
Turkey Sandwich.................................................... Error! Bookmark not defined.
Smoked Chicken Sandwich.................................... Error! Bookmark not defined.
Tar Heel Dogs ........................................................ Error! Bookmark not defined.
Carolina Minis........................................................ Error! Bookmark not defined.
– Ribs – ......................................................................................................................26
1/3 Slab...................................................................................................................27
Half Slab................................................................. Error! Bookmark not defined.
Full Slab ................................................................. Error! Bookmark not defined.
– Combos – ................................................................ Error! Bookmark not defined.
Carolina Combo ..................................................... Error! Bookmark not defined.
Texas Combo.......................................................... Error! Bookmark not defined.
Kansas City Combo................................................ Error! Bookmark not defined.
The Outlaw............................................................. Error! Bookmark not defined.
– Salads –................................................................... Error! Bookmark not defined.
Carolina House Salad............................................. Error! Bookmark not defined.
Carolina House Salad Topped with Meat .............. Error! Bookmark not defined.
– Sides Portioning –...................................................................................................32
Brunswick Stew......................................................................................................33
Country Green Beans .............................................................................................34
Creamy Coleslaw ...................................................................................................35
Four Cheese Mac-n-Cheese ................................... Error! Bookmark not defined.
Fresh-Cut Fries....................................................... Error! Bookmark not defined.
Hot Apple Sauce..................................................... Error! Bookmark not defined.
Side Salad............................................................... Error! Bookmark not defined.
Hush Puppies.......................................................... Error! Bookmark not defined.
Skin-On Garlic Mashed Potatoes........................... Error! Bookmark not defined.
Simply the World’s Greatest Baked Beans............ Error! Bookmark not defined.
Succotash................................................................ Error! Bookmark not defined.

Vinegar Coleslaw................................................... Error! Bookmark not defined.
Dessert........................................................................ Error! Bookmark not defined.
SECTION IV – SERVING THE GUEST.........................................................................36
Chapter 1 – Operational Flow .......................................................................................36
Description of the Restaurant Operation....................................................................37
Engage and Include....................................................................................................39
Chapter 2 – Position Descriptions .................................................................................40
Dining Staff................................................................................................................41
Counter Position (B1).............................................................................................42
Sides (B2)...............................................................................................................44
Dining (B3 and B4) (food runner).......................... Error! Bookmark not defined.
Expediter position .................................................. Error! Bookmark not defined.
Cooks..........................................................................................................................45
Cook, front line (A1)..............................................................................................46
Cook, front line (A2)..............................................................................................48
Dish/Prep (D1) ....................................................... Error! Bookmark not defined.
Kitchen Prep (KP).................................................. Error! Bookmark not defined.
Scheduling???/........................................................... Error! Bookmark not defined.
SECTION V - MARKETING........................................... Error! Bookmark not defined.
Traditional Marketing............................................... Error! Bookmark not defined.
Radio ...................................................................... Error! Bookmark not defined.
Print........................................................................ Error! Bookmark not defined.
Direct Mail ............................................................. Error! Bookmark not defined.
Television............................................................... Error! Bookmark not defined.
Internet Marketing ..................................................... Error! Bookmark not defined.
Corporate Website.................................................. Error! Bookmark not defined.
Email Lists (True Q News) .................................... Error! Bookmark not defined.
Social Media........................................................... Error! Bookmark not defined.
FaceBook Twitter ............................................... Error! Bookmark not defined.
Community-based Marketing .................................... Error! Bookmark not defined.
Sports Team Sponsorships ..................................... Error! Bookmark not defined.
Local Partnerships.................................................. Error! Bookmark not defined.
Local Schools......................................................... Error! Bookmark not defined.
SECTION VI – FORMS ...................................................................................................49
Chapter 1- Checklists ....................................................................................................49
Front Opening............................................................ Error! Bookmark not defined.
Front Closing ............................................................. Error! Bookmark not defined.
Manager Opening....................................................... Error! Bookmark not defined.
Manager Closing........................................................ Error! Bookmark not defined.
Kitchen Prep AM - Weekly ....................................... Error! Bookmark not defined.
Kitchen Prep PM – Weekly ....................................... Error! Bookmark not defined.
Cleaning Lists (Weekly / Monthly) ........................... Error! Bookmark not defined.

Equipment Maintenance ............................................ Error! Bookmark not defined.
Chapter 2 - Logs ............................................................................................................50
Smoking Log.............................................................. Error! Bookmark not defined.
Fryer Cleaning Log....................................................................................................51
Grease Trap................................................................................................................52
Chapter 3 - Worksheets .................................................................................................54
Pork Butt Forecasting ................................................ Error! Bookmark not defined.
Brisket Forecasting .................................................... Error! Bookmark not defined.
Daily Par Sheet ..........................................................................................................56
Daily Balance Sheet...................................................................................................57
Safe Verification ........................................................................................................58
Inventory Sheet ..........................................................................................................59
Bulk Order Sheet........................................................................................................60
Chapter 4 – Operation Forms ........................................................................................62
Accident Reporting....................................................................................................63
Customer Accident Form ....................................... Error! Bookmark not defined.
Employee Accident Form.......................................................................................64
Witness Accident Form..........................................................................................65
Manager Accident Form.........................................................................................66
Accident Investigation Summary...........................................................................67
Food Borne Illness Complaint Form..........................................................................68
Bulk Order Forms ......................................................................................................69
Call Ahead Order Forms............................................................................................70
Delivery Order Forms................................................................................................71
Employee Forms ........................................................ Error! Bookmark not defined.
New Hire Packet..................................................... Error! Bookmark not defined.
Handbook (pick and choose appropriate) .................. Error! Bookmark not defined.

SECTION II – OPERATIONAL
ATTRIBUTES
Chapter 1- General Information

Hours of Operation
Monday 10:30AM to 9:30PM
Tuesday 10:30AM to 9:30PM
Wednesday 10:30AM to 9:30PM
Thursday 10:30AM to 9:30PM
Friday 10:30AM to 9:30PM
Saturday 10:30AM to 9:30PM
Sunday 10:30AM to 9:30PM
Holiday Schedule
Memorial Day (half day) 10:30AM to 3:00 PM
Fourth of July (half day) 10:30AM to 3:00 PM
Labor Day (half day) 10:30AM to 3:00 PM
Easter CLOSED
Thanksgiving CLOSED
Christmas CLOSED
New Years Day CLOSED

SECTION II – OPERATIONAL
ATTRIBUTES
Chapter 2 - Staff Required / Job Descriptions

Store Manager:
JOB DESCRIPTION
Job Title: Store Manager
Location: All Stores
Reports To: Store Manager
FLSA Status: Exempt
Prepared By: Date:
Approved By: Date:
Summary:
The Store Manager is responsible for the overall operation of their assigned restaurant.
Key responsibility areas include team performance, increased sales and profitability,
effective cost controls, and development, training and retention of key associates. The
Store Manager is responsible to work actively to ensure the restaurant meets financial and
operating goals. The Store Manager reports directly to the Vice President and company
President.
Primary Responsibilities:
Managing Performance
• Works to instill the mission statement and Daily Directives in each employee.
• Ensure that the restaurant operates efficiently and effectively within the Company’s
fiscal and operational guidelines.
• Ensure adherence to all local, state, and federal laws and regulations.
• Develop initiatives to build sales, profitability and guest counts. Maintain effective
cost controls in support of these initiatives.
• Develop guest oriented quality, service, and cleanliness action plans to enhance guest
satisfaction.
• Ensure all safety and security systems and procedures are followed to ensure health
and safety of employees and guests.
• Ensure secure, safe handling and transportation of funds.
• Responsible for the physical/aesthetic maintenance of the restaurant and maintenance
of Old Carolina’s theme format.

Food Preparation & Production
• Ensure that all menu items are made according to recipe and presented in an Old
Carolina manner.
• Utilize food production and inventory tools available to support this responsibility.
• Maintain a working knowledge of all recipes, products and production procedures.
• Ensure established standards of food safety and sanitation are maintained.
• Purchase food products within established guidelines. Oversee correct receipt, storage
and handling of food products to ensure quality and freshness at all times.
• Look for and cultivate a passion for food.
Guests and Associates
• Respond to guest comments and criticism in a constructive and positive manner,
looking at such as an opportunity to build guest count. Educate and empower
subordinate managers and associates to act in a similar capacity.
• Ensure a safe and secure work and dining environment for associates and guests.
• Carry out supervisory responsibilities in accordance with all applicable laws and
regulations.
• Demonstrate high ethical standards at all times, adhering to standards laid out in the
Company Handbook.
• Conduct regular associate/departmental meetings.
• Ensure associates receive timely and meaningful performance reviews.
• Administer counseling and discipline to associates as necessary.
Staffing and Building Great Teams
• Staff restaurant with quality employees who value guest service and are committed to
high standards of performance.
• Utilize established methods for interviewing and reference checks using tools
provided by the corporate office.
• Orient all new hires utilizing company handbooks and support materials.
• Provide training and recognition to employees at all levels and maintain a team-
oriented environment.
Administration and Auditing
• Responsible to meet or exceed budgeted sales and profit goals.
• Responsible to maintain labor efficiency ratios to ensure guest service and cost
effectiveness.
• Oversee all restaurant administrative requirements including cash handling,
governmental compliance, i.e., OSHA posting requirements, federal, state and local
labor law postings, invoicing, etc.
• Ensure all reports, documentation, and other information required by corporate office
departments are submitted in a timely and accurate manner.

• Maintain all employee files. Ensure that required documentation is complete and
accurate within personnel files.
Miscellaneous
• Coordinate miscellaneous projects as needed, or as directed by the Vice President or
company President
Supervisory Responsibilities
Directly supervises store employees. Carries out supervisory responsibilities in
accordance with the organization's policies and applicable laws. Responsibilities include
recruiting, interviewing, hiring, and training employees; planning, assigning, and
directing work; conducting monthly plan & reviews; completing annual appraisals and
salary reviews; rewarding and disciplining employees; addressing complaints and
resolving problems.
Qualifications
To perform this job successfully, an individual must be able to perform each essential
duty satisfactorily. The requirements listed below are representative of the knowledge,
skill, and/or ability required. Reasonable accommodations may be made to enable
individuals with disabilities to perform the essential functions.
• Education/Experience - High school diploma/equivalent, and two years or more
related experience and/or training; or equivalent combination of education and
experience.
• Analytical - Synthesizes complex or diverse information; Uses intuition and
experience to complement data.
• Problem Solving - Identifies and resolves problems in a timely manner; Gathers and
analyzes information skillfully; Develops alternative solutions; Works well in group
problem solving situations; Uses reason even when dealing with emotional topics.
• Project Management - Develops project plans; Coordinates projects; Communicates
changes and progress; Completes projects on time and budget; Manages project team
activities.
• Teamwork - Balances team and individual responsibilities; Exhibits objectivity and
openness to others' views; Gives and welcomes feedback; Contributes to building a
positive team spirit; Puts success of team above own interests; Able to build morale
and group commitments to goals and objectives; Supports everyone's efforts to
succeed.
• Visionary Leadership - Displays passion and optimism; Inspires respect and trust;
Mobilizes others to fulfill the vision; Provides vision and inspiration to peers and
subordinates.

• Change Management - Develops workable implementation plans; Communicates
changes effectively; Builds commitment and overcomes resistance; Prepares and
supports those affected by change; Monitors transition and evaluates results.
• Leadership - Exhibits confidence in self and others; Inspires and motivates others to
perform well; Effectively influences actions and opinions of others; Accepts feedback
from others; Gives appropriate recognition to others.
• Managing People - When possible, includes staff in planning, decision-making,
facilitating and process improvement; Takes responsibility for subordinates'
activities; Makes self available to staff; Provides regular performance feedback;
Develops subordinates' skills and encourages growth; Solicits and applies customer
feedback (internal and external); Fosters quality focus in others; Improves processes,
products and services; Continually works to improve supervisory skills.
• Business Acumen - Understands business implications of decisions; Displays
orientation to profitability; Demonstrates knowledge of market and competition;
Aligns work with strategic goals.
• Cost Consciousness - Works within approved budget; recommends cost saving
measures; Contributes to profits and revenue; Conserves organizational resources.
• Diversity - Demonstrates knowledge of Equal Employment Opportunity; Shows
respect and sensitivity for cultural differences; Educates others on the value of
diversity; Promotes a harassment-free environment; Builds a diverse workforce.
• Ethics - Treats people with respect; Keeps commitments; Inspires the trust of others;
Works with integrity and ethically; Upholds organizational values.
• Judgment – Displays willingness to make decisions; Exhibits sound and accurate
judgment; Supports and explains reasoning for decisions; Includes appropriate people
in decision-making process; Makes timely decisions.
• Professionalism - Approaches others in a tactful manner; Reacts well under pressure;
Treats others with respect and consideration regardless of their status or position;
Accepts responsibility for own actions; Follows through on commitments.
• Innovation - Meets challenges with resourcefulness; Generates suggestions for
improving work; Develops innovative approaches and ideas; Presents ideas and
information in a manner that gets others' attention.
Physical Demands
The physical demands described here are representative of those that must be met by an
employee to successfully perform the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform the
essential functions.
While performing the duties of this job, the employee is regularly required to use hands
to finger, handle or feel objects, tools or controls; reach with hands and arms; and talk or
hear. The employee frequently is required to stand, walk, stoop, kneel, crouch or crawl.
The employee is occasionally required to sit, climb, balance and smell. The employee
must regularly lift and/or move up to 50 lbs.

Work Environment
The work environment characteristics described here are representative of those an
employee encounters while performing the essential functions of this job. Reasonable
accommodations may be made to enable individuals with disabilities to perform the
essential functions.
While performing the duties of this job, the employee occasionally works in outside
weather conditions. The noise level is usually moderate.
I understand and accept this job description. I understand that it may not be all-inclusive
of the duties and responsibilities expected of me and that it may be amended at any time.
Employee Signature Date
Employee Name (Please Print)
Supervisor Date
Copy to Employee
Original to Human Resources

SECTION III – FOOD
ATTRIBUTES
Chapter 2 - Food Preparation/Meats

Slow Smoked Pork
Prep Time: 30 mins Cook Time: 12-14 hours
Ingredients:
6-8 lb Bone-in pork shoulder
¼ cup OCBC Pork Rub
Storage Guidelines:
Pork should be dated and refrigerated immediately after being delivered to OCBC. Pork
must be used within 4 days of receiving. If the processing date on the case label reads 21
or more days old, it must be rejected and sent back to supplier.
Rubbing Method:
Rub the entire pork shoulder generously; it should take approximately ¼ cup of rub per
shoulder. A light orange color, where meat can still be seen through the rub, is ideally
what to look for when finished rubbing the pork shoulder.
Make sure you use the correct amount of rub; Too much will result in a salty tasting
product, compared to too little will result in a bland tasting product.
Loading the Smoker:
Pork should be loaded fat side up, from the top shelf down on the right side of the
smoker, directly above the smoker box. Make sure the shoulders are not touching each
other while loading; if the pork is touching it could result in a longer cooking time. Allow
enough room that a finger could fit in-between each shoulder. Place the pork shoulder so
the pork juices will not drip on the brisket during the smoking process. Place a hickory
log 6” away from the burner opening.
Make sure the smoker racks are level after loading; uneven racks could flip over
during the smoking process.
Cooking Temperatures and Times:
Pork Shoulders should be smoked at 225°F for 12-14 hours.
Unloading- “When is it Finished?”
The pork is done smoking when the bone can be easily pulled away from the meat. Pull
pork shoulders out of the smoker. Double wrap each individual pork shoulder tightly in
plastic wrap.
Do not overcook the pork shoulder. Overcooking will result in dry meat and a tough
outer layer of bark.
Make sure the smoker racks are level after unloading; uneven racks could flip over
during the smoking process.

Slow Smoked Pork (continued)
Hot Holding:
Place 6 pork shoulders on a sheet tray and put in warmer with a holding temperature of
145º F. Pork shoulders can be held hot until closing time.
Cold Storage:
At closing, do the nightly par sheet and account for remaining pork shoulders
accordingly. To ice down properly, place 2 inches of ice in the bottom of a bus tub. Put 4
pork shoulders on top of the ice and fill the remainder of the bus tub with ice. Date and
label each bus tub and put in the cooler, making sure to rotate bus tubs from previous
days.
Use By:
Pork Shoulders should be kept refrigerated no longer than 3 days.
Re-heating Instructions:
Wrap pork butts tightly in foil. Turn smoker up to maximum temperature and re-heat for
1hr- 1hr 30 mins. Pork is done reheating when a temperature of 165º F is reached.
Do not allow the pork to go over a temperature of 165º F or it will result in a dry,
un-servable product.
Re-heat only enough prok that will be used in less than 2 hours time.

SECTION III – FOOD
ATTRIBUTES
Chapter 4 - Meal Assembly with
Presentation Photos

Presentation Photos
– Sandwiches –

Carolina Style Pulled Pork Sandwich
Preparing the Sandwich
The pork butt has three main parts:
1. The bark; which is the blackened outer “shell” consisting of the seasoning.
2. The smoke ring; where you will find the pink smoked meat of the pork butt,
3. The inner “core” of the pork butt; which is where you would find the white,
stringy meat of the pork butt.
To prepare a pulled pork sandwich you must mix each of the three parts of the pork butt
into every sandwich. A rule of thumb for each pulled pork sandwich is 20% bark, 20%
smoked meat, and 60% of the core white meat.
This can be achieved by working from one side of the pork butt to the other. Pull off a
portion of the pork butt and gently pull apart the meat, gently mixing the three parts
together creating the perfect 20, 20, 60 mixtures.
There will be chunks of fat and/or cartilage that will not mix into the meat. In these
cases remove the fat and/or cartilage and discard.
Weigh the pulled and properly mixed pork to 7.2 oz.
Assembling the Sandwich
After the proper mixture has been achieved, pour 2 oz. of the Coastal Vinegar Sauce and
mix into the weighed and prepared pulled pork.
Place the bun in the appropriate container (a plate, or to-go container) on the bottom bun,
place the pulled pork, with the Coastal Vinegar mixed in, and fluff to make the sandwich
look bigger than it actually is. The pulled pork sandwich is supposed to look like a
mound of pork on top of a bun!
Don’t press the meat together creating a ball of pork; remember “organized chaos”
(this means the sandwich will seem like it was thrown on the bun, but after we
assemble the final product, it is consistent, and intended to look that way) on a bun.
When finished assembling the pulled pork onto the bottom bun, place 2 oz. of Vinegar
coleslaw, spreading the Vinegar Slaw evenly across the top bun. Present the Carolina
Style Pulled Pork Sandwich open faced.
If the Carolina Style Pulled Pork Sandwich is for take-out the coastal Carolina vinegar
sauce and vinegar coleslaw are served on the side to keep the bun from getting soggy. Fill

a 2oz. sauce cup with vinegar coleslaw and another 2 oz. sauce cup with OCBC’s Coastal
Carolina Vinegar sauce.
Presentation
This is an example of a Carolina Style Pulled Pork Sandwich Platter take-out.
Notice how the Coastal Carolina Vinegar sauce and Vinegar Coleslaw is served on
the side.

Pulled Pork Sandwich
Preparing the Sandwich
The pork butt has three main parts:
1. The bark; which is the blackened outer “shell” consisting of the seasoning.
2. The smoke ring; where you will find the pink smoked meat of the pork butt,
3. The inner “core” of the pork butt; which is where you would find the white,
stringy meat of the pork butt.
To prepare a pulled pork sandwich you must mix each of the three parts of the pork butt
into every sandwich. A rule of thumb for each pulled pork sandwich is 20% bark, 20%
smoked meat, and 60% of the core white meat.
This can be achieved by working from one side of the pork butt to the other. Pull off a
portion of the pork butt and gently pull apart the meat, gently mixing the three parts
together creating the perfect 20, 20, 60 mixtures.
There will be chunks of fat and/or cartilage that will not mix into the meat. In these
cases remove the fat and/or cartilage and discard.
Weigh the pulled and properly mixed pork to 7.2 oz.
Assembling the Sandwich
Place the bun in the appropriate container (a plate, or to-go container) on the bottom bun,
place the pulled pork and fluff to make the sandwich look bigger than it actually is. The
pulled pork sandwich is supposed to look like a mound of pork on top of a bun!
Don’t press the meat together creating a ball of pork; remember “organized chaos”
(this means the sandwich will seem like it was thrown on the bun, but after we
assemble the final product, it is consistent, and intended to look that way) on a bun.
When finished assembling the pulled pork onto the bottom bun, place the top bun at a 45°
on the sandwich, so that the bun is on the side of the sandwich and most of the pulled
pork is displayed for presentation.

Presentation
This is an example of a Pulled Pork sandwich dine-in.
This is an example of a Pulled Pork Sandwich take-out.

This is an example of a Pulled Pork sandwich with one side of Fresh-cut Fries dine-in.
This is an example of a Pulled Pork sandwich platter dine-in.

This is an example of a Pulled Pork sandwich platter take-out.

Presentation Photos
– Ribs –

1/3 Slab
Preparing the Ribs
To prepare ribs you must have either fresh ribs or ribs that have been reheated to 140°F.
Turn the grill on to high heat. Place the hot ribs on the grill, membrane side down. Grill
the membrane side for 1:30-2 minutes or until bubbles form and the membrane begins
breaking away from the ribs.
Then flip the ribs over. Sauce the membrane side with a light coating of OCBC Sweet
sauce. Grill the meat side for 1:30-2:00 or until bubbles form.
Flip the ribs over and sauce the meat side.
Grill the sauced, membrane side for approximately 1 min or until the sauce caramelizes
and is bubbling.
Flip the ribs and caramelize the sauced meat side for approximately 1 minute or until the
sauce is bubbling and is caramelized.
Cutting the Ribs
To begin cutting, place the sauced ribs membrane side up on the cutting board. Gently
glide the knife through the meat, in-between the bones.
Be careful not to push the knife through the meat because this will not make a nice,
clean cut. Instead, let the knife do the work for you.

This is a picture of a 1/3 Slab with bones 1-5.
This is a picture of a 1/3 Slab cut with bones 1-5 numbered.
1 2 3 4 5

Assembling the Ribs
Use the appropriate container (a plate, or to-go container). A 1/3 Slab receives bones 1-5.
First, place rib bones 1 and 2 down. On top of that place bones 3-5 all in the same
direction.
Presentation
This is an example of a 1/3 Slab dine-in.
This is an example of a 1/3 Slab take-out.

This is an example of a 3 meat outlaw with Sliced Turkey, Beef Brisket and Pulled Pork
dine-in.
This is an example of a 3 meat Outlaw with 4 ribs, sliced turkey and pulled pork take-out.

This is an example of a 3 meat outlaw with 4 ribs, Sliced Turkey and Pulled Pork take-
out.

Presentation Photos
– Sides Portioning –

Brunswick Stew
Dine-in
In a 5 oz. dine-in side cup, fill with Brunswick stew until it is slightly mounded.
Take-out
In a 5.5 oz. take-out cup, fill with Brunswick stew until full.
For take-out orders, gently press the lid into place.

Country Green Beans
Dine-in
In a 5 oz. dine-in side cup, fill with Green Beans until it is slightly mounded.
Take-out
In a 5.5 oz. take-out cup, fill with Green Beans until full.

Creamy Coleslaw
Dine-in
In a 5 oz. dine-in side cup, fill with Creamy Coleslaw until it is slightly mounded.
Take-out
In a 5.5 oz. take-out cup, fill with Creamy Coleslaw until full.

SECTION IV – SERVING THE
GUEST
Chapter 1 – Operational Flow

Description of the Restaurant Operation
Management
Manager or supervisor on duty
• Run shift and direct employees, customer interaction, maintain all
policies and procedures, uphold mission statement and daily
directives
Front of house
Counter position (B1)
• Takes orders, answers phones, explains menu
• Order tickets print to A1 station and the B1 gives another ticket to
the B2 to make sides
Sides position (B2)
• Makes sides and makes salads
• Hands sides to the expediter station
Cook (A1)
• Makes platters, baskets and ToGo meals
• Hands meals to expediter
Cook (A2)
• Runs fryers and grill
• Hands product to A1 for meal preparation
Expediter
• Puts meals and sides together
• Assembles ToGo packages and gives them out
• Directs food runners to the dining room
Dinning (B3 B4) (food runners)
• Picks up and delivers meals
• Maintains dining room and busses tables

Back of house
Kitchen prep (KP)
• Produces sides and sides for bulk
• In charge of maintaining kitchen prep list
• Items from the KP get produced and used in the front of the house
according to the kitchen prep list, the volume of the store and the
direction of management
Dish prep (D1)
• Keeps up on dishes
• Loads and unloads smokers according to schedule

Engage and Include
• (Engage) the Guest in as many places as you can in the restaurant.
The front counter, the take out counter, the sauce station, at their table, at
the smoker room window, the sweet tea station, leaving the store (“See
you next time!”) Take any opportunity you can to engage them.
• (Include) the Guest in what you are doing.
“What is your favorite sauce?”
“Are you on your way home from work tonight?”
“Going in to work?”
“Do you like our World’s Greatest Beans?” etc.
• Don’t just take the order, turn your back on them and start talking to
another employee about your boy or girl friend, leaving the guest to
stand there waiting for their food listening to your conversation.
Start a conversation about rib burn offs, or the weather, or the fact that the
piedmont sauce is good on everything.
Please be aware of what you say
and who can hear you.

SECTION IV – SERVING THE
GUEST
Chapter 2 – Position Descriptions

Dining Staff

Counter Position (B1)
Hospitality
The more you know about Old Carolina and the food the more
comfortable you will be talking to Guests and the more welcome they
will feel. Take every opportunity to do something special for the
guests. For example, recognizing regular Guests or first timers, getting
them a sample of something they have not tried before, etc. While
running the POS system, at times, you may be limited to the time you
can spend with each Guest, but you need to look for opportunities to
interact with them.
Engage and Include
Be sure to always Engage and Include the Guests. It’s a very
important concept and a large part of making our guests feel welcome.
(See Engage and Include section on p. 73)
POS System
Follow cash handling procedures (see Cash Handling Procedures on
p. ## )
Take the Guest order (see Guest Ordering Procedure on p. ##)
Suggestive selling (platters, desserts, large drinks, etc.)
Bulk pick up and organization
Phone
Answer telephone as directed (see Phone Procedures on p. ##)
Catering calls
Pick up, Drop off, Full service catering
Explaining the menu
Old Carolina is well known for our hospitality. When Guests walk
through the door we should recognize, and or, ask if they are first
timers? Walking to the front of the counter (if possible) and
explaining the menu and the way our restaurant works (fast casual,
how they order, we deliver the food and bus the tables, where and
what the sauces are, etc.) helps them feel comfortable and welcome.

Extended duties (to be performed as needed along with other duties)
Side’s position
Expediter position
Dining room runner
Opening and closing
Complete all check lists related to opening and closing the restaurant.

Sides (B2)
Duties
Portion out sides for here or ToGo according to the order tickets.
Make salads and assist the A1 in topping sandwiches as needed. Keep
sauce cups stocked.
Restocking
Make coleslaw and stock the salad prep cooler as directed. Keep the
prep cook or the manager informed about the level of all of the sides.
Keep in mind that it takes different lead times to prepare sides so get
familiar with when they need a notice about sides levels.
Food quality (sides)
Pay attention to what the sides look like at different times. If you
know what a side looks like when it’s first made, than you can better
determine when you should call attention to that side when it looks
bad or old.
Engage and Include
Be sure to always Engage and Include the Guests. It’s a very
important concept and a large part of making our guests feel welcome.
(See Engage and Include section on p. 73)
Cleaning
Keep the salad prep cooler and the side’s station neat and clean.
Expediter position
Phone
Dinning room runner
Empowered
Enforce our commitment to food quality by calling attention to items
that “don’t look right” or if it “doesn’t look like something you would
want to eat.” We all get busy, but if we don’t take the time to
implement quality control, then we end up being an average restaurant
with average food and guests stop eating with us, which results in all
of us losing our jobs.

Cooks

Cook, front line (A1)
Duties
Cut, pull and assemble food items on platters, baskets and togo
containers.
Product Quality
The A1 is responsible for following preparation guidelines and
keeping the high standards of Old Carolina. The food presentation that
you are responsible for is at heart of why Old Carolina exists. Treat
every item as if you were making it for your family or yourself and do
not think of this station as simply production, it takes determination
and passion to serve great food. All other positions in the restaurant
will be looking at and evaluating the items that you are creating, they
are empowered to bring to your attention things that “don’t look
right”. Welcome those comments and take those opportunities to fix
the items.
Communication
Maintain proper communication with other Cooks, front counter and
kitchen prep associates.
Call ahead orders
Manage call ahead orders and prepare them at the appropriate time.
Set-up
Follow set-up check list for A1 station in the morning and help with
bulk orders being prepared.
Safety
Follow proper safety procedures regarding cutting, grilling and frying
at all times.
Cleaning
Keep prep tables at A1 and A2 stations clean and sanitized as needed,
as well as floors, trash and all other related areas.

A2 position
Running food
Expediter position

Cook, front line (A2)
Duties
A2 is in charge of the fryers, the grill and backing up the A1.
Product Quality
The A2 is responsible for following preparation guidelines and
keeping the high standards of Old Carolina. The food presentation that
you are responsible for is at heart of why Old Carolina exists. Treat
every item as if you were making it for your family or yourself and do
not think of this station as simply production. It takes determination
and passion to serve great food. All other positions in the restaurant
will be looking at and evaluating the items that you are creating, and
they are empowered to bring to your attention things that “don’t look
right”. Welcome those comments and take those opportunities to fix
the items.
Communication
Maintain proper communication with other Cooks, front counter and
kitchen prep associates.
Call ahead orders
Manage call ahead orders and prepare them at the appropriate time.
Safety
Follow proper safety procedures regarding cutting, grilling and frying
at all times.
Cleaning
Keep prep tables at A1 and A2 stations clean and sanitized as needed,
as well as floors and all other related areas. Keep trash cans emptied
as needed.
A1 position
Running food
Expediter position

SECTION VI – FORMS
Chapter 1- Checklists

Chapter 2 - Logs

Chapter 3 - Worksheets

Chapter 4 – Operation Forms

Accident Reporting
PROCEDURES:
It is very important to report accidents immediately and accurately.
1. Evaluate situation.
2. Call for help as needed (911).
3. Do not move victim; make them as comfortable as possible.
4. Call your supervisor ASAP.
5. When you can talk with the victim, fill out the appropriate form for
customers or employees, with as much information as possible.
6. Get as many statements with as much information from witnesses
as possible.
7. Fill out the manager accident report statement.
8. Fill out the investigation summary.
9. Send all information to office as soon as possible and update as
needed.

Excerpt from Old Carolina Operations Manual

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