Culinary Kitchen Efficiencies Phase 1

The Culinary R&D Team and Supply Chain have been working hard seeking out high quality products and partnering with amazing companies to help decrease the complexity in our kitchens. This test is focused on prep simplification and will roll out in two phases. Working on a group of items to implement that make kitchen labor more efficient while still maintaining quality and the Guest experience has been the main focus. These changes include: • A refreshed Roasted Vegetable Mix that is quicker to produce and more consistent • Ready to use cabbage mix, green beans, roasted red peppers, trimmed brussels sprouts, sangria fruits, and bleu cheese stuffed olives • Fully cooked Caramelized Condensed Milk • Using unpounded chicken breasts on Chicken Piccata and Madeira • Cooked (from raw) asparagus eliminating the pre-blanch