Preparing The Product
Chicken is the main driver for completing any order. Use this guide to understand the capacity of your restaurant’s chicken capabilities and determine when you should begin preparing product so that it’s hot, fresh and ready for pick up for every catering order.
Rounds
A “round” will refer to the time it takes from when one maximum load is dropped until the next maximum load is dropped.
To get the number of rounds that you will need to fulfill a catering order, refer to the chart below and follow this equation:
- Original Recipe COB = _____ (# of pcs. needed) ÷ ______ (max. load of OR ) = _____ ( # of rounds needed)
- Extra Crispy COB = _____ (# of pcs. needed) ÷ _____ (max. load of EC) = _____ ( # of rounds needed)
- Kentucky Grilled COB = _____ (# of pcs. needed) ÷ _____ (max. load of KGC) = _____ (# of rounds needed)
- Extra Crispy Tenders = _____ (# of pcs. needed) ÷ _____ (max. load of tenders) = _____ ( # of rounds needed)
- Original Recipe Bites = _____ (# of pcs. needed) ÷ _____ (max. load of bites) = _____ ( # of rounds needed)
Cooking
When should I start cooking?
The average round takes 30 minutes to prepare.
_____ (# of rounds needed) x 30 minutes (ahead to begin cooking for order) ÷ 60 minutes = ___________ hours (ahead to begin cooking order)
Maximum Loads
These maximum load counts are per fryer. Multiply the maximum load piece count by the number of fryers you have to determine your restaurant’s maximum load.
Original Recipe COB
Max Load Head Count |
Max Load Piece Count |
Fryer Type |
4 |
32 |
4-head Henny Penny |
6 |
48 |
6-head Collectramatic |
8 |
64 |
8-head Henny Penny |
Cooking
Extra Crispy COB
Max Load Head Count |
Max Load Piece Count |
Fryer Type |
4 |
32 |
4-head Pitco (18-inch Open) |
6 |
48 |
6-head PItco |
8 |
64 |
8-head Henny Penny |
Kentucky Grilled COB
Max Load Head Count |
Max Load Piece Count |
Fryer Type |
5 |
40 |
XCEL Oven (1-head per rack) |
7.5 |
60 |
XCEL Oven (1 1/2 –head per rack= high volume) |
Cooking
Extra Crispy Tenders
Max Load Piece Count |
Fryer Type |
18 |
4-head Henny Penny |
36 |
6-head PItco |
Original Recipe Bites
Max Load in Lbs |
Max Load Approx Piece Count |
Fryer Type |
2 |
40 |
4-head Henny Penny |
4 |
80 |
4-head Pitco (18-inch Open) |
Preparing the order
There are a number of things that go into preparing a catering order that begin days before the order is actually needed. Follow these guidelines to make sure you set your restaurant up for success with catering execution:
Up to 1 Week Prior to Order
- Order food and packaging - Order enough food to fulfill your catering order AND base business.
- Check cooking and holding equipment to ensure that it is working properly.
- Modify scheduling as needed to ensure there is enough labor to support the catering order AND base business.
- Create a plan/timeline for cooking food, packing, etc. so that the order will be ready at the correct time.
- Thaw chicken for catering order, if necessary.
- Check that oil is well within visibility guidelines.
- Organize any paper and/or packaging.
- Call customer to confirm order.
- If coleslaw is ordered, prepare enough for the catering order and base business so that it has time to marinate overnight prior to packing.
2 Days Prior to Order
Day Prior to Order
Preparing the order
Day of Order
Problem
- Watch the clock so that the order is prepared on time.
- Hold chicken according to standards in heated holding unit until ready to pack.
- Hot sides can be packed in catering side containers and held in heated holding unit for 2 hours. Cold sides can be packed in catering side containers and placed in walk-in refrigerator for 2 hours.
- Prepare enough food to support base business while preparing the catering order.
- Sides should be packed and ready at least 15 minutes before order pick up time. Chicken should be packed into pans 5 minutes before customer is set to arrive. All products should be packed into boxes and bags when the customer arrives. Check that all items are packed before the customer leaves – don’t forget plates, napkins, and cutlery.
- Use the “Prep Worksheet & Timeline” to determine when to begin cooking the chicken for your catering order.
- Make a schedule in advance and know exactly what the worst case scenario is for when you should begin cooking chicken.
- Using product that is already holding will help reduce prep time needed. Check for on-hand, prepared product before starting an order and adjust your schedule accordingly.
- Is the time calculated within the restaurant’s holding equipment times for each product? If no, this catering order could be too large for your restaurant.
- Don’t forget to cook the in-store projected chicken for your regular customers.
Watch-outs When Preparing the order
