Comprehensive Restaurant Product Assembly and Quality Standards Guide

Quality Standards and Burrito Rolling Procedures

  • Customers expect a consistent experience across all restaurant locations; adhering strictly to standard build procedures, correct ingredients, order of build, and precise serving weights is mandatory.

  • All ingredients must be evenly distributed in the centre of the tortilla or container to guarantee a uniform flavor profile in every bite.

  • Burritos and Chikitos must present neatly from the outside. Burritos must be tightly rolled to ensure they hold together without unwrapping when the foil is opened.

  • Foil packaging must completely cover the burrito without major tears or exterior food/sauce contamination. If foil is damaged or soiled during assembly, re-wrap the product using a clean piece of foil before serving.

  • Proper rolling technique prevents bunched-up areas of tortilla, which create an unpleasant eating experience.

  • Fragile products—specifically black rice tortillas and gluten-free tortillas—require extra care during rolling to prevent tearing.

Small and Regular Burrito MeasurementsBIG Burrito Measurements
Standard Burrito Dimensions

  • Small Burrito:

    • Length: 16 cm16\,\text{cm}

    • Height: 5 cm5\,\text{cm}

    • Width: 5 cm5\,\text{cm}

  • Regular Burrito:

    • Length: 19 cm19\,\text{cm}

    • Height: 6.5 cm6.5\,\text{cm}

    • Width: 6.5 cm6.5\,\text{cm}

  • BIG Burrito:

    • Length: 20 cm20\,\text{cm}

    • Height: 8 cm8\,\text{cm}

    • Width: 8 cm8\,\text{cm}

10-Step Burrito Rolling Procedure

  1. Loosen Tortilla: Using your fingers, lift the edges around the tortilla to loosen it from the foil sheet underneath.

  2. Initial Bottom Fold: Lift and fold the bottom edge of the tortilla (the side nearest to you) up and over the centered ingredients.

  3. Shape Filling: Using cupped hands, carefully compress and shape the burrito filling inwards.

  4. Side Folds: Lift and fold the left and right sides of the tortilla up and over the center of the burrito.

  5. Roll Tortilla: Roll the burrito tightly forward to close the tortilla completely.

  6. Position on Foil: Transfer the rolled burrito to the corner of the foil sheet nearest to you.

  7. Initial Foil Roll: Roll the foil sheet over the burrito until it reaches the halfway mark.

  8. Side Foil Folds: Fold the left and right sides of the foil up and over the burrito.

  9. Forward Foil Roll: Roll the burrito tightly forward in the foil.

  10. Final Shaping: Form the final shape by gently squeezing and tightening the foil while rolling to the end to achieve the required cylindrical dimensions.

Standardized Rice Portioning and Utensil Operational Standards

Rice Scoop Technique
Rice Portion Standardization Guidelines (Effective March 2026)

  • Rice portions across menu tiers are standardized using a black 14 cup\frac{1}{4}\text{ cup} measuring cup (50 g50\,\text{g} per level scoop) to ensure portioning accuracy:

    • Small Menu Items: 1×level 14 cup scoop1 \times \text{level } \frac{1}{4}\text{ cup scoop} (50 g50\,\text{g} total; an increase of 10 g10\,\text{g}).

    • Regular Menu Items: 2×level 14 cup scoops2 \times \text{level } \frac{1}{4}\text{ cup scoops} (100 g100\,\text{g} total; an increase of 20 g20\,\text{g}).

    • BIG Menu Items: 2×level 14 cup scoops2 \times \text{level } \frac{1}{4}\text{ cup scoops} (100 g100\,\text{g} total; a decrease of 60 g60\,\text{g}).

  • Regular and BIG menu items receive the identical rice portion (100 g100\,\text{g}).

Rice Scooping Technique

  1. Fill the black 14 cup\frac{1}{4}\text{ cup} scoop with rice.

  2. Press the scoop flat against the side of the pot or bain-marie to create a flat, level measurement.

  3. Place the rice onto the product as directed by standard product assembly cards.

  4. Portion Control Rules: Scoops must be flat and level—never heaped or excessively compacted.

  5. Equipment Stability: Place an index finger under the base of the 14 cup\frac{1}{4}\text{ cup} scoop when portioning to provide stability and prevent handle breakage.

Utensil Scoop Placement in Lava Pots and Bains
Utensil Operations and Contamination Control

  • Lava Pot Storage:

    • Store serving scoops against the inner sides of lava pots to prevent them from falling into product.

    • Place scoops scoop-side up so the curved handle rests neatly over the pot lip.

    • Replace lids over scoops between orders; lid weight locks handles in place while minimizing heat loss and gaps.

    • Ensure scoop handles remain clearly visible when not in use.

  • Bain-Marie Storage:

    • Store scoops at an angle against the long wall of the bain-marie.

    • When bains are full, handles must extend above the rim to avoid sinking into food.

  • Food Safety and Troubleshooting:

    • If a scoop falls into food or if food touches the handle, the tool is considered contaminated.

    • Contaminated utensils must be removed and replaced immediately with a clean, sanitized utensil to maintain food safety regulations.

Small Menu Range Assembly

Small Bowl Assembly

  • Container: Small 450 ml450\,\text{ml} oval bowl.

  1. Rice: Add 50 g50\,\text{g} white rice to one end of the bowl using 1×level 14 cup scoop1 \times \text{level } \frac{1}{4}\text{ cup scoop}. (Vegetarian build: Add 100 g100\,\text{g} white rice).

  2. Beans: Add 30 g30\,\text{g} beans on top of rice. (Vegetarian build: Spread 60 g60\,\text{g} beans).

  3. Filling: Add 50 g50\,\text{g} filling on top of beans and rice. (N/A for Vegetarian build).

  4. Cos Lettuce: Add 20 g20\,\text{g} shredded cos lettuce in the open space beside the filling.

  5. Sour Cream / Guacamole: Add 15 g15\,\text{g} sour cream on top of lettuce in the bowl centre. (Vegetarian build: Add 45 g45\,\text{g} guacamole on lettuce).

  6. Cheese: Add 10 g10\,\text{g} cheese over all ingredients.

  7. Salsas: Distribute 15 g15\,\text{g} coriander salsa, 15 g15\,\text{g} tomato salsa, and 15 g15\,\text{g} corn salsa.

  8. Jalapeños: Place 3 slices3\,\text{slices} jalapeños down the bowl centre.

  9. Lime Juice: Squeeze a few drops of fresh lime juice over all ingredients.

  10. Sauce: Squeeze 10 g10\,\text{g} sauce in a "V" shape over all ingredients.

Small Burrito Assembly

  • Base: Toasted 10 inch10\,\text{inch} tortilla sheet placed over foil.

  1. Beans: Spread 30 g30\,\text{g} beans in a line across the center. (Vegetarian build: Spread 60 g60\,\text{g} beans).

  2. Rice: Distribute 50 g50\,\text{g} white rice over beans. (Vegetarian build: Distribute 100 g100\,\text{g} white rice).

  3. Filling: Distribute 50 g50\,\text{g} filling over rice. (N/A for Vegetarian build).

  4. Sour Cream / Guacamole: Add 15 g15\,\text{g} sour cream along one side of filling and spread with back of spoon. (Vegetarian build: Add 45 g45\,\text{g} guacamole down the other side).

  5. Cheese: Add 10 g10\,\text{g} cheese over ingredients.

  6. Cos Lettuce: Add 20 g20\,\text{g} shredded cos lettuce over ingredients in center.

  7. Salsas: Distribute 15 g15\,\text{g} coriander salsa, 15 g15\,\text{g} tomato salsa, and 15 g15\,\text{g} corn salsa.

  8. Jalapeños: Add 3 slices3\,\text{slices} jalapeños over lettuce.

  9. Lime Juice: Squeeze a few drops of fresh lime juice over all ingredients.

  10. Sauce: Squeeze 10 g10\,\text{g} sauce in a "V" shape over ingredients before rolling.

Small Cali Burrito Assembly

  • Base: Toasted 10 inch10\,\text{inch} tortilla sheet.

  1. Beans: Spread 1 serve1\,\text{serve} (30 g30\,\text{g}) beans in a line across the center. (Vegetarian build: Spread 2 serves2\,\text{serves} / 60 g60\,\text{g} beans).

  2. Filling: Add 1 Yellow Scoop1\,\text{Yellow Scoop} of filling. (N/A for Vegetarian build).

  3. Sour Cream: Add 1 serve1\,\text{serve} (15 g15\,\text{g}) sour cream on one half alongside ingredients and spread with spoon back.

  4. Guacamole: Add 1 serve1\,\text{serve} (45 g45\,\text{g}) guacamole down the side. (Vegetarian build: Add 2 serves2\,\text{serves} / 90 g90\,\text{g} guacamole).

  5. Cheese: Add 1 serve1\,\text{serve} (10 g10\,\text{g}) cheese over filling.

  6. Salsas: Add 15 g15\,\text{g} coriander salsa, 15 g15\,\text{g} tomato salsa, and 15 g15\,\text{g} corn salsa.

  7. Jalapeños: Add 3 slices3\,\text{slices} jalapeños over salsas.

  8. Lime Juice: Squeeze a few drops of fresh lime juice.

  9. Chips: Distribute 40 g40\,\text{g} hot chips over ingredients. (Vegetarian build: Add 80 g80\,\text{g} hot chips).

  10. Sauce: Squeeze 10 g10\,\text{g} sauce over all ingredients.

Small Nachos Assembly

  1. Chips: Retrieve 40 g40\,\text{g} pre-staged corn chips dusted with Zam Spice into a small oval bowl.

  2. Filling: Distribute 80 g80\,\text{g} (2×Yellow Scoops2 \times \text{Yellow Scoops}) filling over chips. (Vegetarian build: Add 30 g30\,\text{g} beans).

  3. Cheese: Spread 20 g20\,\text{g} cheese over all ingredients.

  4. Grill: Transfer to salamander and set timer for 60 seconds60\,\text{seconds}; grill for up to 60 seconds60\,\text{seconds} or until cheese melts completely.

  5. Sour Cream: Add 15 g15\,\text{g} sour cream at one end of bowl.

  6. Guacamole: Add 45 g45\,\text{g} guacamole at opposite end. (Vegetarian build: Add an additional 45 g45\,\text{g} guacamole next to first serve).

  7. Tomato Salsa: Add 30 g30\,\text{g} tomato salsa over melted cheese in center.

  8. Jalapeños: Add 3 slices3\,\text{slices} jalapeños across nachos.

  9. Sauce: Squeeze 10 g10\,\text{g} sauce in a small "Z" shape.

Small Signature Bowl Assembly

  • Container: Small 450 ml450\,\text{ml} oval bowl.

  1. Rice: Add 50 g50\,\text{g} black rice at one end. (Vegetarian build: Add 100 g100\,\text{g} black rice).

  2. Beans: Add 30 g30\,\text{g} beans on top of rice. (Vegetarian build: Add 60 g60\,\text{g} beans).

  3. Filling: Add 50 g50\,\text{g} filling on top. (N/A for Vegetarian build).

  4. Cos Lettuce: Add 20 g20\,\text{g} shredded cos lettuce in open space.

  5. Sour Cream: Add 15 g15\,\text{g} sour cream on lettuce in bowl center.

  6. Guacamole: Add 45 g45\,\text{g} guacamole beside sour cream. (Vegetarian build: Add another 45 g45\,\text{g} guacamole).

  7. Cheese: Spread 10 g10\,\text{g} cheese over all ingredients.

  8. Signature Salsa: Spread 80 g80\,\text{g} (1×Orange Scoop1 \times \text{Orange Scoop}) Signature Salsa over all ingredients.

  9. Jalapeños: Place 3 slices3\,\text{slices} jalapeños down center.

  10. Lime Juice: Squeeze a few drops of fresh lime juice.

  11. Sauce: Squeeze 10 g10\,\text{g} sauce in a "V" shape.

Small Signature Burrito Assembly

  • Base: Toasted 10 inch10\,\text{inch} tortilla sheet.

  1. Beans: Spread 30 g30\,\text{g} beans across center. (Vegetarian build: Spread 60 g60\,\text{g} beans).

  2. Rice: Distribute 50 g50\,\text{g} black rice over beans. (Vegetarian build: Distribute 100 g100\,\text{g} black rice).

  3. Filling: Distribute 50 g50\,\text{g} filling over rice. (N/A for Vegetarian build).

  4. Sour Cream: Add 15 g15\,\text{g} sour cream on one half alongside ingredients and spread with spoon back.

  5. Guacamole: Add 45 g45\,\text{g} guacamole down the other side. (Vegetarian build: Add another 45 g45\,\text{g} guacamole down side).

  6. Cheese: Add 10 g10\,\text{g} cheese spread over filling.

  7. Cos Lettuce: Add 20 g20\,\text{g} shredded cos lettuce in center.

  8. Signature Salsa: Spread 80 g80\,\text{g} (1×Orange Scoop1 \times \text{Orange Scoop}) Signature Salsa over lettuce.

  9. Jalapeños: Add 3 slices3\,\text{slices} jalapeños over salsa.

  10. Lime Juice: Squeeze a few drops of fresh lime juice.

  11. Sauce: Squeeze 10 g10\,\text{g} sauce in a "V" shape.

Small Toasted Burrito Assembly

  • Base: Toasted 10 inch10\,\text{inch} tortilla sheet.

  1. Beans: Spread 30 g30\,\text{g} pinto beans across center. (Vegetarian build: Spread 60 g60\,\text{g} pinto beans).

  2. Rice: Distribute 50 g50\,\text{g} white rice over beans. (Vegetarian build: Distribute 100 g100\,\text{g} white rice).

  3. Filling: Distribute 50 g50\,\text{g} filling over rice. (N/A for Vegetarian build).

  4. Sour Cream: Spread 15 g15\,\text{g} sour cream down one half. (Vegetarian build: Spread 45 g45\,\text{g} guacamole down other side).

  5. Cheese: Add 40 g40\,\text{g} cheese over filling.

  6. Salsas: Distribute 15 g15\,\text{g} tomato salsa, 15 g15\,\text{g} corn salsa, and 15 g15\,\text{g} coriander salsa.

  7. Jalapeños: Add 3 slices3\,\text{slices} jalapeños over all ingredients.

  8. Lime Juice: Add a few drops of fresh lime juice.

  9. Sauce: Squeeze 10 g10\,\text{g} sauce in a "V" shape.

  10. Roll: Roll burrito per standard rolling procedure.

  11. Toast: Toast in quesadilla press for 60 seconds60\,\text{seconds}.

  12. Serve: Remove carefully and place into a bowl to serve.

Regular Menu Range Assembly

Regular Bowl Assembly

  • Container: Regular 850 ml850\,\text{ml} oval bowl.

  1. Rice: Add 100 g100\,\text{g} white rice to one end using 2×level 14 cup scoops2 \times \text{level } \frac{1}{4}\text{ cup scoops}. (Vegetarian build: Spread 200 g200\,\text{g} white rice).

  2. Beans: Add 30 g30\,\text{g} beans on top of rice. (Vegetarian build: Spread 60 g60\,\text{g} beans).

  3. Filling: Add 100 g100\,\text{g} filling on top of beans and rice. (N/A for Vegetarian build).

  4. Cos Lettuce: Add 40 g40\,\text{g} shredded cos lettuce in open space beside filling.

  5. Sour Cream / Guacamole: Add 20 g20\,\text{g} sour cream on lettuce in bowl center. (Vegetarian build: Add 45 g45\,\text{g} guacamole on lettuce).

  6. Cheese: Add 20 g20\,\text{g} cheese over all ingredients.

  7. Salsas: Distribute 15 g15\,\text{g} coriander salsa, 30 g30\,\text{g} tomato salsa, and 30 g30\,\text{g} corn salsa.

  8. Jalapeños: Add 5 slices5\,\text{slices} jalapeños down center.

  9. Lime Juice: Squeeze a few drops of fresh lime juice.

  10. Sauce: Squeeze 20 g20\,\text{g} sauce in a "Z" shape.

Regular Burrito Assembly

  • Base: Toasted 12 inch12\,\text{inch} tortilla sheet over foil.

  1. Beans: Spread 30 g30\,\text{g} beans across center. (Vegetarian build: Spread 60 g60\,\text{g} beans).

  2. Rice: Distribute 100 g100\,\text{g} white rice over beans. (Vegetarian build: Add 200 g200\,\text{g} white rice).

  3. Filling: Distribute 100 g100\,\text{g} filling over rice. (N/A for Vegetarian build).

  4. Sour Cream / Guacamole: Add 20 g20\,\text{g} sour cream on one half alongside ingredients and spread with spoon back. (Vegetarian build: Add 45 g45\,\text{g} guacamole down side).

  5. Cheese: Add 20 g20\,\text{g} cheese over filling.

  6. Cos Lettuce: Add 40 g40\,\text{g} shredded cos lettuce in center.

  7. Salsas: Add 15 g15\,\text{g} coriander salsa, 30 g30\,\text{g} tomato salsa, and 30 g30\,\text{g} corn salsa.

  8. Jalapeños: Add 5 slices5\,\text{slices} jalapeños over lettuce.

  9. Lime Juice: Squeeze a few drops of fresh lime juice.

  10. Sauce: Squeeze 20 g20\,\text{g} sauce in a "Z" shape.

Cali Burrito Assembly

  • Base: Toasted 12 inch12\,\text{inch} tortilla sheet.

  1. Beans: Spread 1 serve1\,\text{serve} (30 g30\,\text{g}) beans in a line across center. (Vegetarian build: Spread 2 serves2\,\text{serves} / 60 g60\,\text{g} beans).

  2. Filling: Distribute 1 Orange Scoop1\,\text{Orange Scoop} of filling over beans. (N/A for Vegetarian build).

  3. Sour Cream: Add 1 serve1\,\text{serve} (20 g20\,\text{g}) sour cream on one half and spread with spoon back.

  4. Guacamole: Add 1 serve1\,\text{serve} (45 g45\,\text{g}) guacamole down side. (Vegetarian build: Add 2 serves2\,\text{serves} / 90 g90\,\text{g} guacamole).

  5. Cheese: Add 1 serve1\,\text{serve} (20 g20\,\text{g}) cheese over filling.

  6. Salsas: Add 1 serve1\,\text{serve} coriander salsa (15 g15\,\text{g}), tomato salsa (30 g30\,\text{g}), and corn salsa (30 g30\,\text{g}).

  7. Jalapeños: Add 5 slices5\,\text{slices} jalapeños over salsas.

  8. Lime Juice: Squeeze a few drops of fresh lime juice.

  9. Chips: Distribute 80 g80\,\text{g} hot chips over ingredients. (Vegetarian build: Add 160 g160\,\text{g} hot chips).

  10. Sauce: Squeeze 20 g20\,\text{g} sauce in a "Z" shape.

Regular Nachos Assembly

  1. Chips: Retrieve 70 g70\,\text{g} pre-staged corn chips dusted with Zam Spice into a bowl.

  2. Filling: Distribute 120 g120\,\text{g} filling over chips. (Vegetarian build: Add 3×30 g3 \times 30\,\text{g} serves = 90 g90\,\text{g} beans).

  3. Cheese: Spread 40 g40\,\text{g} cheese over all ingredients.

  4. Grill: Transfer to salamander; grill for up to 60 seconds60\,\text{seconds} or until cheese melts completely.

  5. Sour Cream: Add 20 g20\,\text{g} sour cream at one end.

  6. Guacamole: Add 45 g45\,\text{g} guacamole at opposite end. (Vegetarian build: Add an additional 45 g45\,\text{g} serve next to first).

  7. Tomato Salsa: Add 45 g45\,\text{g} tomato salsa over melted cheese.

  8. Jalapeños: Add 5 slices5\,\text{slices} jalapeños across nachos.

  9. Sauce: Squeeze 20 g20\,\text{g} sauce in a "Z" shape.

Regular Signature Bowl Assembly

  • Container: Regular 850 ml850\,\text{ml} oval bowl.

  1. Rice: Add 100 g100\,\text{g} black rice at one end. (Vegetarian build: Add 200 g200\,\text{g} black rice).

  2. Beans: Add 30 g30\,\text{g} beans on top of rice. (Vegetarian build: Add 60 g60\,\text{g} beans).

  3. Filling: Add 100 g100\,\text{g} filling on top. (N/A for Vegetarian build).

  4. Cos Lettuce: Add 40 g40\,\text{g} shredded cos lettuce in open space.

  5. Sour Cream: Add 20 g20\,\text{g} sour cream on lettuce in center.

  6. Guacamole: Add 45 g45\,\text{g} guacamole beside sour cream. (Vegetarian build: Add another 45 g45\,\text{g} guacamole).

  7. Cheese: Spread 20 g20\,\text{g} cheese over all ingredients.

  8. Signature Salsa: Spread 80 g80\,\text{g} (1×Orange Scoop1 \times \text{Orange Scoop}) Signature Salsa over all ingredients.

  9. Jalapeños: Add 5 slices5\,\text{slices} jalapeños down center.

  10. Lime Juice: Squeeze a few drops of fresh lime juice.

  11. Sauce: Squeeze 20 g20\,\text{g} sauce in a "Z" shape.

Regular Signature Burrito Assembly

  • Base: Toasted 12 inch12\,\text{inch} tortilla sheet.

  1. Beans: Spread 30 g30\,\text{g} beans across center. (Vegetarian build: Spread 60 g60\,\text{g} beans).

  2. Rice: Distribute 100 g100\,\text{g} black rice over beans. (Vegetarian build: Distribute 200 g200\,\text{g} black rice).

  3. Filling: Distribute 100 g100\,\text{g} filling over rice. (N/A for Vegetarian build).

  4. Sour Cream: Add 20 g20\,\text{g} sour cream on one half alongside ingredients and spread with spoon back.

  5. Guacamole: Add 45 g45\,\text{g} guacamole down the other side. (Vegetarian build: Add another 45 g45\,\text{g} guacamole down side).

  6. Cheese: Add 20 g20\,\text{g} cheese over filling.

  7. Cos Lettuce: Add 40 g40\,\text{g} shredded cos lettuce in center.

  8. Signature Salsa: Spread 80 g80\,\text{g} (1×Orange Scoop1 \times \text{Orange Scoop}) Signature Salsa over lettuce.

  9. Jalapeños: Add 5 slices5\,\text{slices} jalapeños over salsa.

  10. Lime Juice: Squeeze a few drops of fresh lime juice.

  11. Sauce: Squeeze 20 g20\,\text{g} sauce in a "Z" shape.

Regular Toasted Burrito Assembly

  • Base: Toasted 12 inch12\,\text{inch} tortilla sheet.

  1. Beans: Spread 30 g30\,\text{g} beans across center. (Vegetarian build: Spread 60 g60\,\text{g} beans).

  2. Rice: Distribute 100 g100\,\text{g} white rice over beans. (Vegetarian build: Distribute 200 g200\,\text{g} white rice).

  3. Filling: Distribute 100 g100\,\text{g} filling over rice. (N/A for Vegetarian build).

  4. Sour Cream: Spread 20 g20\,\text{g} sour cream down one half. (Vegetarian build: Add 45 g45\,\text{g} guacamole down other side).

  5. Cheese: Add 40 g40\,\text{g} cheese over filling.

  6. Salsas: Add 30 g30\,\text{g} tomato salsa, 30 g30\,\text{g} corn salsa, and 15 g15\,\text{g} coriander salsa.

  7. Jalapeños: Add 5 slices5\,\text{slices} jalapeños over all ingredients.

  8. Lime Juice: Add a few drops of fresh lime juice.

  9. Sauce: Squeeze 20 g20\,\text{g} sauce in a "Z" shape.

  10. Roll: Roll burrito per standard rolling procedure.

  11. Toast: Toast in quesadilla press for 60 seconds60\,\text{seconds}.

  12. Serve: Remove carefully and place into a bowl to serve.

BIG Menu Range Assembly

Vegetarian BIG Range Operational Rule

  • All Vegetarian BIG items (BIG Bowl, BIG Burrito, BIG Cali Burrito, BIG Nachos, BIG Signature Bowl, BIG Signature Burrito, BIG Toasted Burrito) include Pulled Mushroom filling only.

  • Double beans and double rice are NOT an option for Vegetarian BIG menu items due to strict container/tortilla filling capacity limits.

BIG Bowl Assembly

  • Container: Regular 850 ml850\,\text{ml} oval bowl.

  1. Rice: Add 100 g100\,\text{g} white rice in one end using 2×level 14 cup scoops2 \times \text{level } \frac{1}{4}\text{ cup scoops}.

  2. Beans: Add 60 g60\,\text{g} beans on top of rice.

  3. Filling: Add 200 g200\,\text{g} filling on top of beans and rice.

  4. Cos Lettuce: Add 40 g40\,\text{g} shredded cos lettuce in open space beside filling.

  5. Sour Cream: Add 20 g20\,\text{g} sour cream on lettuce in bowl center.

  6. Cheese: Add 20 g20\,\text{g} cheese over all ingredients.

  7. Salsas: Distribute 15 g15\,\text{g} coriander salsa, 30 g30\,\text{g} tomato salsa, and 30 g30\,\text{g} corn salsa.

  8. Jalapeños: Add 5 slices5\,\text{slices} jalapeños down center.

  9. Lime Juice: Squeeze a few drops of fresh lime juice.

  10. Sauce: Squeeze 20 g20\,\text{g} sauce in a "Z" shape.

BIG Burrito Assembly

  • Base: Toasted 12 inch12\,\text{inch} tortilla sheet.

  1. Beans: Spread 60 g60\,\text{g} beans in a line across center.

  2. Rice: Distribute 100 g100\,\text{g} white rice over beans.

  3. Filling: Distribute 2 serves2\,\text{serves} (200 g200\,\text{g}) filling over rice.

  4. Sour Cream: Add 20 g20\,\text{g} sour cream on one half alongside ingredients and spread with spoon back.

  5. Cheese: Add 20 g20\,\text{g} cheese over filling.

  6. Cos Lettuce: Add 40 g40\,\text{g} shredded cos lettuce over ingredients in center.

  7. Salsas: Distribute 15 g15\,\text{g} coriander salsa, 30 g30\,\text{g} tomato salsa, and 30 g30\,\text{g} corn salsa.

  8. Jalapeños: Add 5 slices5\,\text{slices} jalapeños over lettuce.

  9. Lime Juice: Squeeze a few drops of fresh lime juice.

  10. Sauce: Squeeze 20 g20\,\text{g} sauce in a "Z" shape.

BIG Cali Burrito Assembly

  • Base: Toasted 12 inch12\,\text{inch} tortilla sheet.

  1. Beans: Spread 2 serves2\,\text{serves} (60 g60\,\text{g}) beans in a line across center.

  2. Filling: Add 2 Orange Scoops2\,\text{Orange Scoops} of filling. (N/A for Vegetarian build).

  3. Sour Cream: Add 1 serve1\,\text{serve} (20 g20\,\text{g}) sour cream on one half and spread with spoon back.

  4. Guacamole: Add 1 serve1\,\text{serve} (45 g45\,\text{g}) guacamole down side.

  5. Cheese: Add 1 serve1\,\text{serve} (20 g20\,\text{g}) cheese over filling.

  6. Salsas: Add 1 serve1\,\text{serve} coriander salsa, tomato salsa, and corn salsa.

  7. Jalapeños: Add 5 slices5\,\text{slices} jalapeños over salsas.

  8. Lime Juice: Squeeze a few drops of fresh lime juice.

  9. Chips: Distribute 160 g160\,\text{g} hot chips over ingredients.

  10. Sauce: Squeeze 20 g20\,\text{g} sauce in a "Z" shape.

BIG Nachos Assembly

  1. Chips: Retrieve 100 g100\,\text{g} pre-staged corn chips dusted with Zam Spice into a bowl.

  2. Bottom Cheese: Spread 20 g20\,\text{g} cheese over chips.

  3. Filling: Distribute 200 g200\,\text{g} filling over chips.

  4. Top Cheese: Spread 40 g40\,\text{g} cheese over all ingredients.

  5. Grill: Transfer to salamander and set timer for 60 seconds60\,\text{seconds}; grill up to 60 seconds60\,\text{seconds} or until cheese melts completely.

  6. Sour Cream: Add 20 g20\,\text{g} sour cream at one end.

  7. Guacamole: Add 45 g45\,\text{g} guacamole at opposite end.

  8. Tomato Salsa: Add 60 g60\,\text{g} tomato salsa over melted cheese in center.

  9. Jalapeños: Add 5 slices5\,\text{slices} jalapeños across nachos.

  10. Sauce: Squeeze 20 g20\,\text{g} sauce in a small "Z" shape.

BIG Signature Bowl Assembly

  • Container: Regular 850 ml850\,\text{ml} oval bowl.

  1. Rice: Add 100 g100\,\text{g} black rice at one end.

  2. Beans: Add 60 g60\,\text{g} beans on top of rice.

  3. Filling: Add 200 g200\,\text{g} filling on top of beans and rice.

  4. Cos Lettuce: Add 40 g40\,\text{g} shredded cos lettuce in open space.

  5. Sour Cream: Add 20 g20\,\text{g} sour cream on lettuce in center.

  6. Guacamole: Add 45 g45\,\text{g} guacamole beside sour cream.

  7. Cheese: Spread 20 g20\,\text{g} cheese over all ingredients.

  8. Signature Salsa: Spread 80 g80\,\text{g} (1×Orange Scoop1 \times \text{Orange Scoop}) Signature Salsa over all ingredients.

  9. Jalapeños: Add 5 slices5\,\text{slices} jalapeños down center.

  10. Lime Juice: Squeeze a few drops of fresh lime juice.

  11. Sauce: Squeeze 20 g20\,\text{g} sauce in a "Z" shape.

BIG Signature Burrito Assembly

  • Base: Toasted 12 inch12\,\text{inch} tortilla sheet.

  1. Beans: Spread 60 g60\,\text{g} beans in a line across center.

  2. Rice: Distribute 100 g100\,\text{g} black rice over beans.

  3. Filling: Distribute 200 g200\,\text{g} filling over rice.

  4. Sour Cream: Add 20 g20\,\text{g} sour cream on one half alongside ingredients and spread with spoon back.

  5. Guacamole: Add 45 g45\,\text{g} guacamole down the other side.

  6. Cheese: Add 20 g20\,\text{g} cheese over filling.

  7. Cos Lettuce: Add 40 g40\,\text{g} shredded cos lettuce in center.

  8. Signature Salsa: Spread 80 g80\,\text{g} (1×Orange Scoop1 \times \text{Orange Scoop}) Signature Salsa over lettuce.

  9. Jalapeños: Add 5 slices5\,\text{slices} jalapeños over salsa.

  10. Lime Juice: Squeeze a few drops of fresh lime juice.

  11. Sauce: Squeeze 20 g20\,\text{g} sauce in a "Z" shape.

BIG Toasted Burrito Assembly

  • Base: Toasted 10 inch10\,\text{inch} tortilla sheet.

  1. Beans: Spread 60 g60\,\text{g} beans across center.

  2. Rice: Distribute 100 g100\,\text{g} white rice over beans.

  3. Filling: Distribute 200 g200\,\text{g} filling over rice.

  4. Sour Cream: Spread 20 g20\,\text{g} sour cream down on one half.

  5. Cheese: Add 40 g40\,\text{g} cheese over filling.

  6. Salsas: Add 30 g30\,\text{g} tomato salsa, 30 g30\,\text{g} corn salsa, and 15 g15\,\text{g} coriander salsa.

  7. Jalapeños: Add 5 slices5\,\text{slices} jalapeños over all ingredients.

  8. Lime Juice: Add a few drops of fresh lime juice.

  9. Sauce: Squeeze 20 g20\,\text{g} sauce in a "Z" shape.

  10. Roll: Roll burrito per standard procedure.

  11. Toast: Toast in quesadilla press for 60 seconds60\,\text{seconds}.

  12. Serve: Remove carefully and place into a bowl to serve.

Tacos, Specialty Items, and Sides Assembly

Standard Tacos and Dos Capas Assembly

  • Base: BioPak taco base.

  • Shell Preparation:

    • Soft Taco: Toast a 6 inch6\,\text{inch} tortilla on tortilla press for 3 seconds3\,\text{seconds} and place in taco base. Close press top platen after each use.

    • Hard Taco: Toast a hard taco shell in salamander for 30 seconds30\,\text{seconds} on each side.

    • Dos Capas: Toast a 6 inch6\,\text{inch} tortilla on press for 3 seconds3\,\text{seconds} and place in taco base. Toast a hard taco shell in salamander for 30 seconds30\,\text{seconds} per side. Place toasted hard taco inside soft tortilla within taco base.

  • Assembly Steps:

  1. Filling: Place 50 g50\,\text{g} filling in bottom of taco shell. (Vegetarian build: Add 30 g30\,\text{g} beans).

  2. Cheese: Add 10 g10\,\text{g} cheese over filling. (N/A for Vegan build).

  3. Sour Cream / Guacamole: Spread 15 g15\,\text{g} sour cream on inside wall of one side of taco. (N/A for Vegan build). (Vegetarian/Vegan builds: Spread 25 g25\,\text{g} guacamole on opposite inside wall).

  4. Tomato Salsa: Add 15 g15\,\text{g} tomato salsa over ingredients.

  5. Lime Juice: Squeeze a few drops of fresh lime juice.

  6. Sauce: Squeeze 10 g10\,\text{g} sauce in a line down the center.

Fat Taco Assembly

  1. Fluffy Taco Shell: Toast fluffy taco in salamander for 30 seconds30\,\text{seconds} per side (60 seconds60\,\text{seconds} total). Place toasted shell in duo taco holder.

  2. Filling: Add 1 Yellow Scoop1\,\text{Yellow Scoop} of filling in center of each taco. (Vegetarian build: Add 1 scoop1\,\text{scoop} beans).

  3. Sour Cream / Guacamole: Add 12 serve\frac{1}{2}\text{ serve} (15 g15\,\text{g}) sour cream on top of filling. (Vegetarian build: Add 12 serve\frac{1}{2}\text{ serve} / 25 g25\,\text{g} guacamole).

  4. Pickled Red Onion: Add a small pinch (10 g10\,\text{g}, approximately 10 onion slivers10\,\text{onion slivers}).

  5. Sauce: Squeeze 1×line1 \times \text{line} of sauce over ingredients.

Quesadilla Stack Assembly

  1. Tortilla Press: Warm 1×10 inch1 \times 10\,\text{inch} tortilla in tortilla press for 5 seconds5\,\text{seconds}.

  2. Filling: Add 100 g100\,\text{g} filling and spread evenly over one half of tortilla. (Vegetarian build: Add 90 g90\,\text{g} pinto beans spread across one half).

  3. Cheese: Add 40 g40\,\text{g} cheese over filling.

  4. Salsa: Add 30 g30\,\text{g} tomato salsa, 30 g30\,\text{g} corn salsa, and 15 g15\,\text{g} coriander salsa over cheese.

  5. Jalapeños: Add 5 slices5\,\text{slices} jalapeños over ingredients.

  6. Sauce: Squeeze 20 g20\,\text{g} sauce over ingredients.

  7. Fold: Fold tortilla in half over ingredients.

  8. Toast: Transfer to quesadilla press and toast for 90 seconds90\,\text{seconds}.

  9. Cut: Cut quesadilla into 3 equal pieces3\,\text{equal pieces} using quesadilla cutter.

  10. Serve: Place all 3 pieces3\,\text{pieces} into a regular bowl to serve.

Bag of Chips and Chips & Guacamole Assembly

  • Bag of Chips Preparation:

    1. Weigh 70 g70\,\text{g} corn chips into a small bowl and lightly dust with Zam Spice.

    2. Place seasoned chips into an empty bag, maintaining clean exterior surfaces.

    3. Fold top of bag over itself 2 to 3 times2 \text{ to } 3\,\text{times} and fold side tabs to seal.

  • Chips & Guacamole Assembly:

    1. Retrieve a pre-staged bag of chips (70 g70\,\text{g} without Zam Spice).

    2. Portion 45 g45\,\text{g} guacamole into a small ramekin fitted with a clear lid.

    3. Serve bag of chips alongside side ramekin of guacamole.

Kids Menu Range Assembly

Zam Kids Box Assembly
Kids Bowl Assembly

  • Container: Small 450 ml450\,\text{ml} oval bowl.

  1. Rice: Add 100 g100\,\text{g} white rice to one end.

  2. Filling: Add 40 g40\,\text{g} filling on top of pinto beans and rice.

  3. Cheese: Add 10 g10\,\text{g} cheese over ingredients.

  4. Chips: Place 40 g40\,\text{g} unseasoned corn chips into bowl beside ingredients.

Kids Burrito Assembly

  • Base: 10 inch10\,\text{inch} tortilla sheet.

  1. Rice: Add 100 g100\,\text{g} white rice down center of tortilla.

  2. Filling: Add 40 g40\,\text{g} filling on top of rice.

  3. Cheese: Add 10 g10\,\text{g} cheese over filling.

  4. Chips: Serve with 40 g40\,\text{g} unseasoned corn chips.

Kids Nachos Assembly

  1. Chips: Retrieve 40 g40\,\text{g} pre-staged corn chips (without Zam Spice).

  2. Filling: Distribute 40 g40\,\text{g} filling spread evenly over chips.

  3. Cheese: Spread 10 g10\,\text{g} cheese evenly over filling.

  4. Grill: Transfer to salamander; set timer for 60 seconds60\,\text{seconds} and grill for up to 60 seconds60\,\text{seconds} or until cheese melts completely.

  5. Salsa: Add 10 g10\,\text{g} tomato salsa and 10 g10\,\text{g} corn salsa over melted cheese in center.

Kids Quesadilla Assembly

  1. Warm Tortillas: Warm 2×6 inch2 \times 6\,\text{inch} tortillas in tortilla press for 3 seconds3\,\text{seconds}.

  2. Cheese: Add 40 g40\,\text{g} cheese over one tortilla.

  3. Second Tortilla: Place second tortilla flat on top of cheese.

  4. Toast: Cover quesadilla with baking paper and toast in quesadilla press for 60 seconds60\,\text{seconds}.

  5. Cut: Cut into 4 equal pieces4\,\text{equal pieces} using rock chopper.

  6. Serve: Place quesadilla pieces into a small bowl accompanied by 40 g40\,\text{g} unseasoned corn chips.

Zam Kids Box Assembly

  1. Box Setup: Retrieve a Kid's Box and place on bench. Push corners into center to form box shape, ensuring bottom hooks together flat.

  2. Food Item: Insert chosen Kid's Menu item (Kids Bowl, Kids Nachos, or Kids Quesadilla).

  3. Drink: Place Kid's Apple Pop Top drink next to food item.

  4. Sticker Sheet: Lay sticker sheet completely flat on top of food bowl and Pop Top drink. Do not slide sticker sheet down the inner sides of box, as bending damages stickers.

  5. Close & Secure Handle: Close top handles and thread them through side loops to lock box securely before serving. Place in takeaway bag if requested.