I. PROFIT & PRODUCT BACKGROUND

II. SUPPLIES AND EQUIPMENT

III. FOOD PRODUCT ORDERING PROCEDURES-MIRACLE WING

IV. PREPARATION PROCEDURES –

V. PRE-BREADED FROZEN FOOD ITEMS

VI. COOKING TIPS-

VII. SERVING GUIDELINES

VIII. MARKETING & PROMOTIONAL PLANS

IX. SUMMARY

X. ORDERING PROCEDURES

508 W Broadway, Box 307, Wahkon, Minnesota, 56386 Miracle Seasoning International

1.866.991.3645

Go to:

For the complete

Commercial Restaurant Operations Manual

Blended in the USA for Miracle Seasoning Int’l. by Mid America Seasonings Inc, Grafton WI

Ingredients: salt, paprika, garlic and other all natural herbs and spices, NO additives or M.S.G.

Net weight of sample is 1/4 lb.

Please allow 10 days delivery in USA via UPS

International allow 4 to 6 weeks

World Famous Wings

®

SECTION I...PROFIT & PRODUCT BACKGROUND

FAMILY HISTORY

Around 1940 a Minneapolis entrepreneur by the name of Art Song concocted a

special and very unique blend of 17 herbs and spices. Mr. Song began seasoning

whole chicken wings. Over the course of the next 45 years, he and his son Rod

sold approximately 30,000,000 chicken wings in different bars, grills, and restau-

rants. In addition to the wings, he put his Miracle Seasoning on rice, shrimp, fish,

onion rings, and other items. Please enjoy a couple of informative articles about

Art and Rod and their journey.

Miracle seasoning is a “one-of-a-kind” taste sensation which is made of all natural

ingredients and contains no M.S.G. or preservatives and it is now being intro-

duced across the nation in selected restaurants like yours! We’re glad you’ve de-

cided to become a part of the history of Miracle Seasoning, Intl.

It isn’t often a new product of this kind of sales history and potential comes along

which doesn’t require a major supplies or equipment investment. Many of the

items you require will be on hand already. The others are not major investments.

To begin with, you must have a deep fat fryer or pressure cooker of 35 lb. capac-

ity or greater. The other major pieces of equipment are a nearby small refrigera-

tor, a work top surface, approved food sink, adequate refrigerator space for stor-

age, and a warming unit and/or heat lamp unit. It has already been determined

that your facility has adequate space and this major equipment on hand to meet

these needs.

The other supplies you need are;

One pair of long rubber gloves

One dredge or seasoning shaker

One 5 1/2” deep standard size (13” x 21”) stainless steel pan

One long tongs

8-12 three to five gallon plastic pails and lids

Two hinged screens to fit the above stainless steel pan

Sanitizing solutions

Two fifteen minute timers

Deep fat thermometer

A liquid measuring cup (4-16 cup sz)

Masking tape and marker

One wire whip or automatic mixer

One large basting brush

SECTION II..Supplies and Equipment

In addition to certain supplies and equipment, your restaurant Manager has on

hand the following supplies;

Miracle Wing proportioned all-purpose batter mix

-Packed four bags to a case; one bag will batter approximately 1,200 whole chicken

wings.

-Ordered from Miracle Seasoning; allow 10 days for UPS delivery, or international de-

livery allow 4-6 weeks. As an introductory offer our chef will give you the recipe and

show you how to prepare the batter mix in the preparation video.

Miracle Seasoning

-Packed in one 20lb. box; will season exactly 400 1/2 tubs (12 each) of chicken wings.

-Ordered from Miracle Seasoning; allow 10 days for UPS delivery.

-Store in dry, sealed container; shelf life is indefinite - three months if preferred.

All vegetable cooking oil (12 oz. bottle)

-Purchased locally; will meet the ingredient requirements for approximately 1,080 lbs

of chicken wings.

Butter/Margarine

-Purchase by the pound or case; pure butter is best

All vegetable deep fat fryer oil

-Purchased locally; all vegetable is a must (no cholesterol oil is preferred) Peanut oil is

best.

Cases of whole chicken wings

-Purchases locally; fresh or frozen whole chicken wings

-Weight of case and number of wings per case varies; this operations manual assumes

45 lbs. per case or 310 wings per case.

SECTION III...Food product ordering procedures

SECTION IV…Fresh Miracle Wing Preparation Procedures-VIDEO

All of your supplies are on hand, your chicken wings have been delivered and you

are now ready to begin…..congratulations!! Here is the step-by-step process to

follow:

#1 Wash all sink and surrounding surfaces thoroughly and sanitize and rinse same.

Wash, sanitize, and rinse enough plastic pails and lids to hold the number of

wings your Manager has asked you to prepare. Inform the staff on duty that you

are preparing Miracle Seasoning wings and they are not to use the sink for any

reason.

#2 Go to the cooler or refrigerator where the chicken wings have been stored

upon delivery and bring out the desired number of cases. (From this point for-

ward, these instructions will assume 45 lbs. of chicken wings to a case and a nor-

mal “batch” is four cases.) If you are using frozen wings, they will have been put

in the cooler 48 hours prior to today. Wings must be unfrozen before you can pro-

ceed with preparation.

#3 Put on the long rubber gloves marked “Miracle Wings” and sanitize and rinse

them when they are on your hands/arms. You will not take these off again until

you are done with preparation.

#4 Open the box of chicken wings. Inside the box, the wings are packed in a

heavy duty plastic bag; tear or cut this bag open, smell the wings for freshness (if

you detect any “off” odor, call your Manager over for permission to replace the

wings in the cooler for return to the supplier - be sure to label the case clearly;

defective-do not use) and dump four cases of wings in the sanitized sink with the

drain open.

#5 Let the wings drain (there will be some moisture in the bag) for about 1 min.

Close the drain and fill the sink with cold water. If your sink is obstructed that

water will overflow into the next sink, allow the water to do just that for a few (2-

4) minutes.

#6 Using your gloved hands and arms, stir the wings by reaching to the bottom of

the sink and turning the wings upwards. Drain the water and refill the sink with

fresh cold water. Repeat this process three more times for a total of four wash cy-

cles.

#7At the end of the last (or fourth) wash cycle, leave the drain open to allow all

the water and moisture to drain from the wings and the sink.

#8 While the wings are draining (and air drying somewhat), prepare the batter by

combining 16 cups of water and 1/4 cup of pure vegetable oil (not deep fat frying

vegetable oil) with one bag of the Miracle Wing proportioned all-purpose batter

mix. You may mix this batter in a clean, sanitized pail and whip it with a wire

whip until smooth (about 5 mins.) or place all ingredients in an automatic mixer

(if you are fortunate enough to have one on hand).

Note: It is important that you add the water and oil to the container before

adding the Miracle batter ingredients. This will facilitate easier and more

thorough mixing.

You will see the batter is very thick and almost “stringy”….as you remove

the whip or beater, the batter will slowly “sag” or “string” off the apparatus

as it falls to the bowl or pail.

#9 Reach down to the bottom of the sink and move the wings around and visibly

check to see if all possible water has drained from the bottom of the sink. Some-

times the bottom of the sink may be low in the corners and you will need to

“help” the water down the drain.

#10 Close the drain. Pour all of the batter over the four cases of wings which you

have just washed and drained very well.

#11 Mix the wings and batter very well. Turn from the bottom upwards.

#12 Place the wings in your clean, sanitized pails. Cover the pails securely, place

a piece of tape on the top of the pail and mark each with the day, date, and con-

tents (Wed-9-Wings). Rotate them into the cooler.

#13 Wash and sanitize all surfaces and equipment, including your gloves, of

course.

#14 Hang the gloves from the fingers using a clothespin type clip. Do not allow

water inside the gloves!! These gloves must not be used for any other purpose

than that which you just completed.

These frozen ready to cook products such as wingets, shrimp, fish, onion rings,

fries and buttered rice are preferred by most bars, grills, small diners and restau-

rants. The processing takes less time and conserves space, and of course less la-

bor intensive and every bit as tasty!

#1 After frying foods to normal standards, IMMEDIATELY coat with melted

butter when the item is hot so the miracle seasoning will adhere and stay on the

crispy surface and start the melting process releasing the magical penetrating fla-

vors.

#2 IMMEDIATELY place on draining rack, and sprinkle Miracle Seasoning to

taste.

#3 Serve hot and watch them disappear!

(This process can be done in large or small quantities)

Section V...Pre-breaded frozen food items

SECTION VI…..Cooking Steps-VIDEO

If that’s all your questions, we can start the fun part….cooking Miracle’s chicken

wings. Let’s go step-by-step again.

#1 Go to the walk-in cooler and bring out the oldest dated pail of wings and place

them in refrigerator near the fryers.

#2 Take one of the long rubber gloves (left or right glove depends on if you are

left or right handed) of the second pair which are available and sanitize the out-

side. Place the clean glove on top of the pail which is inside the cooler.

#3 Calibrate the fryer which you will be using. Make certain the temperature is

not lower than 350 degrees and not higher than 360 degrees.

#4 Remove the pail from the cooler. Put the glove on, remove the lip, and pour

off any water which has accumulated on the top of the wings. Wash and sanitize

the sink after you have done this. Normally, this will only have to be done once to

each pail.

Mix the wings in the pail from the bottom upwards. Normally, this only has to

be done once when opening a new pail. Gravity will draw the batter to the bottom

of the pail and it is critically important that the wings be evenly battered.

#5 Place a fry basket in the fryer and using your gloved hand carefully place the

desired number of wings (maximum of 12 per basket) into the hot oil. Set the

timer for 10 minutes and 30 seconds. (larger wings require longer cooking times)

#6 Carefully remove your glove and drape it across the top of the pail, set the lid

loosely on the top of the pail, and return the pail to the nearby cooler.

#7 Shake the basket to loosen the wings which stick together or stick to the sides

of the basket. It should not be necessary to shake the basket more than once, if at

all.

#8 When the time has expired, lift the basket and drain immediately. Dump the

wings onto the screen which is in the deep seasoning pan.

#9 IMMEDIATELY baste with fresh melted butter on both sides when the wings

are hot (This is an important step to ensure the Miracle Seasoning will adhere and

stay on the crispy surface and start the process releasing the magical penetrating

flavors) Herein lies the true secret to serving the worlds best wings! Shake on the

Miracle Seasoning and serve. Most cooks prefer a second drier brushing to help

the melting process go quicker.

#10 Once the wings have been finished, cooked and seasoned, they are to be put

in serving tray and held under a heating lamp or warming unit. You may hold fin-

ished wings for up to 30 minutes.

#11 For oven baking or grilling, apply Miracle Seasoning before cooking (like a

rub) After cooking IMMEDIATELY baste with fresh melted butter on all sides.

Sprinkle again with Miracle Seasoning and serve.

HOW MUCH SEASONING SHOULD YOU APPLY TO EACH SIDE OF

THE CHICKEN WINGS?

It is important (maybe the most important part) to apply the same amount of sea-

soning spice every time.

Do not season according to your personal taste preference.

Do not season as you would apply salt or pepper to other food products (that

would not be nearly enough).

Do keep in mind that the customer who orders these chicken wings expects

them to be “spicy”.

Do not try to find a “middle” amount of seasoning to please all customers

tastes. These chicken wings may be too spicy for some of your customers.

Over the last 40 years, approximately 1 out of every 25 customers did not re-

purchase them because they were too spicy. It would be a travesty if you were

to season the wings in an attempt to please that one customer at the expense of

the 24 others.

We have found that the vast majority of customer request more spice with

each repurchase occasion.

While the Miracle Seasoning is very expensive, it is not prudent to use too little

seasoning since this has proven to result in less actual sales and profits. Overall,

the most profitable method of seasoning is to apply an ample or generous amount

to each wing.

For every pound of seasoning which you use, you should sell about 20 1/2 tubs of

wings. If you have sold more that that, you are not seasoning the wings enough.

If you have sold less that that, you are seasoning them too much or some season-

ing has mysteriously disappeared?? That won’t happen at your restaurant, of

course.

SECTION VII….Serving guidelines.

Well, the wings are cooked and ready to serve. This next part is even more fun!!

Now you get to really make some people happy.

Serving sizes and sauces

The wings are served in quantities of three, five, 1/2 tub (12 wings), and a full tub

(24 wings). Orders of chicken wings are accompanied by the customers choice of

sauces. Orders of three and five get one sauce, a 1/2 tub gets two sauces and a

full tub gets 4 sauces. Any combination of sauces is alright. Extra sauces are an

extra charge….your Manager will inform you as to the amount.

The sauces are placed directly in the carry-home container, along side of the

wings. A wax tissue paper is place loosely over the top of the wings and the con-

tainer put in a paper bag (by themselves) for carry-home orders.

An order of 3 wings will serve one person. An order of 5 wings will serve one-

two people. A 1/2 tub normally serves three-four people and a full tub will serve

six-eight people. However, if the wings are going to be served with other snacks

(on a buffet or at a party with both men and women in attendance), we estimate

the number of wings needed will be 2.5 per person.

Your answers to customer questions

Yes, our special seasoning has salt in it.

No, there are no preservatives of M.S.G. in the seasoning.

An extra wing in your order will cost _______ (see manager)

Yes, leftover wings may be reheated the next day by placing them on a cookie

sheet in a 300 degree oven for about 10 minutes. Some people like them mi-

crowave, but they loose some crispness.

The wings are cooked in all vegetable oil (no cholesterol, peanut oil is best)

Yes, we can season them extra light or extra heavy, but there might be a little

extra wait. (We’re happy to do it, but don’t want you to suggest it to our cus-

tomers).

Yes, the wings are spicy, but they are not “HOT” spicy like a jalapeno pepper

or some spice or seasoning which might “burn” your mouth.

SECTION VIII….Marketing and Promotional Plans

Your restaurant is, of course, already familiar with successful marketing and pro-

motions plans. Some general ideas which have worked for other Miracle Season-

ing users are;

Point of sale materials; banners, table toppers, mobiles

Neon signs

Roof top banners

Outdoor billboards

Providing free samples of product

Direct mail

Suggestive Selling

Word-of-mouth recommendations based on quality product ex-

perience

Sunday Specials ($1.00 off of full tub)

Free liter of pop or pitcher of beer with the purchase of a 1/2 tub

Provide wings free or at cost to non-profit groups or events in the

community

SECTION IX…..Summary

Pretty simple, huh? Not only are the chicken wings a profitable product for us to

serve, people love them and will come back time and time again.

As we said earlier in the operations manual, each and every point is critically im-

portant. Your success is dependent upon your strict adherence to each of them.

However, in summary the highlights you must always be aware of are;

Do not handle raw poultry or other meats with your bare hands.

Always wash and sanitize all equipment and supplies before and after

you use them.

Use the times when cooking and holding.

Let the wings dry before you batter them.

SEASONING THE WINGS WITH AN AMPLE AMOUNT OF SEA-

SONING.

Anticipate the business so as to avoid waste.

Provide customer samples of the wings.

Use point of purchase materials.