From RecipeTo Service
Put yesterday’s food-safety foundation into action through safe, consistent preparation.
Your SourceOf Truth
No Memory.No Guesswork.
Use the recipe, measure every ingredient, follow the approved equipment process, inspect the result, and serve it correctly.
Learn It.Then Do It.
The Book IsThe Standard
Use the current approved recipe whenever you prepare or serve a Krave item.
Read It BeforeYou Start
Choose OneApproved Path
Read ThroughThe Finish
Service Is PartOf the Recipe
Stop. Ask.Never Guess.
Trained.Ready. Safe.
Confirm your training, use the approved process, and prepare a safe work area.
Hot Plates.Moving Arm.
Extreme Heat.Keep Clear.
Operate.Do Not Alter.
Know theWarning Signs.
Stop.Then Ask.
Protect people before completing the order.
Consistent DoughStarts Here.
The DM-18 creates a consistent start only when every approved step is followed.
Dough MustBe Ready.
Ready MeansPreset.
Two Sprays.Top + Bottom.
Upper Plate
Lower Plate
Clear. Lock.Wait for Beep.
Upper-Plate SideFaces Down.
Shape.Then Dock.
Problem?Stop + Ask.
Rapid HeatRequires Control.
Extremely hot air cooks at high speed. Correct programming and safe handling are essential.
Ready +Independent.
Match the DoorTo the Screen.
Choose theExact Program.
Run It.Do Not Improvise.
Remove.Then Inspect.
Stop.Notify a Manager.
Follow theWhole Standard.
Large
Cheese Pizza.
One recipe every Krave employee must prepare consistently.
Confirm.
Then build.
One large
dough ball.
Fully thawed and within its approved use window.
An even
foundation.
Clean screen. Gently stretch to cover it evenly.
Measure.
Spread outward.
Use the six-ounce spoodle. Start in the center and spread in a circular motion.
Keep a
consistent border.
Leave this border around the entire edge.
Outside edge.
Work inward.
Cover the sauce evenly.
Finish
evenly.
Distribute across the cheese.
Pause.
Inspect the build.
The correct
recipe program.
Use the pizza paddle to load the pizza and screen into the correct chamber.
Remove.
Check quality.
Remove pizza and screen with the pizza paddle.
Stop.
Notify a manager.
Cut
equally.
Transfer the pizza to the cutting surface before slicing.
The right
presentation.
Open the Large Cheese Pizza recipe.
Confirm ingredients, portions, equipment, and oven program.
Never estimate portions or rely only on memory.
Large
Pepperoni Pizza.
The same foundation. An additional topping to portion and distribute correctly.
Confirm
the recipe.
Check ingredients, portions, equipment, and oven program.
One large
dough ball.
Fully thawed and within its approved use window.
An even
foundation.
Stretch evenly across a clean screen. Dock the entire surface.
Measure.
Spread evenly.
Use the six-ounce spoodle.
Outside edge.
Work inward.
Exactly
25 slices.
Distribute evenly across the cheese.
Finish
evenly.
Distribute across the pizza.
Check.
Then correct.
Select the
exact program.
Load pizza + screen into the correct chamber using the pizza paddle.
Inspect
the result.
Stop.
Notify a manager.
Cut
equally.
Transfer to the cutting surface before slicing.
Use the right
serving item.
The standard.
Every time.
Open the Large Pepperoni Pizza recipe.
Confirm ingredients, measurements, equipment, and oven program.
Similar recipes are not a reason to skip the book.
Ready starts
in storage.
Properly thawed. Clearly labeled. Within its approved window.
7 days.
Bag. Separate.
Individually bag each dough ball. Use clean food-safe pans or trays.
Label every batch.
Record dates and times, plus employee initials.
One continuous clock.
Ready AND in date.
Stop. Ask.
Involve your trainer or manager.
Prepare ahead.
Stay in control.
Press, stretch, and dock for expected demand.
Plan the quantity.
Use fully thawed dough within its approved window.
Protect your hands.
Confirm. Do not adjust.
Ask your trainer or manager if the press is not ready for the required dough size.
Two sprays. Each plate.
Follow the pressing process practiced earlier.
Stretch. Then dock.
Place the side that contacted the upper plate face down on the approved screen or pan.
Dock evenly.
Finish preparing the dough before placing it on the designated rack.
Start the batch clock.
Complete the batch time label immediately.
No more than 6 hours.
Example: 11 a.m. start → 5 p.m. use-or-discard deadline.
The original clock stays.
Nothing to add.
No added water, seasonings, or other ingredients.
Hands. Can. Opener.
Use the correct pans.
Clean, sanitized rubber spatula and deep one-third pans.
Cover immediately.
Use a fitted lid or approved food-safe cover.
Keep its history.
The seven-day shelf life starts when the can opens.
No reset.
Transfer does not restart shelf life.
Cold holding continues.
Covered pans stay refrigerated. Sauce on the preparation table stays under approved refrigerated cold holding.
Never top off.
Do not combine differently dated batches.
Small pizza.
Its own recipe.
Size changes the portions, equipment, and cooking program.
A 10-inch screen.
Fully thawed dough, prepared using the approved process.
Measure the sauce.
Two ounces of ready-to-use sauce, using a two-ounce spoodle.
6 ounces of cheese.
Distribute shredded mozzarella evenly.
3 even shakes.
Finish the small cheese pizza evenly.
Exactly 12 slices.
Same two ounces of sauce and six ounces of cheese.
Choose the exact program.
4 equal slices.
Make every portion even.
Small wooden
serving paddle.
Use the approved small paddle.
Small
to-go box.
Use a small to-go box for carryout or when requested by the guest.
Read.
Measure.
The small recipe is not simply half of the large recipe.
Find the exact recipe.
Match pizza name, size, and specified crust variation.
Check every portion.
Specialty recipes may change the sauce, toppings, and finishing steps.
Follow the order.
Confirm equipment, when ingredients are added, cooking, finishing, and serving.
Do not carry over assumptions.
Check its prep recipe.
Use peppers, mushrooms, and other prepared toppings that were prepared and labeled correctly.
Available here?
Your trainer identifies the approved local offerings.
Stop and ask.
Ask your trainer or manager.
Check early.
Correct early.
Before cooking: dough shape, crust border, portions, and topping distribution.
Count AND placement.
Twenty-five slices grouped on one side still fail the standard.
Clean up the border.
Cheese on the exposed crust needs correction before loading.
Chamber + exact program.
Missing program or unsure of the selection?
Does it meet the recipe?
Stop. Notify a manager.
Do not serve an unacceptable result because it is busy.
Say what happened.
“This large cheese pizza completed the Large Cheese Pizza program, but the crust is not evenly baked.”
Protect
the finished food.
Transfer to a clean, food-safe cutting surface. Use clean equipment.
8 equal slices.
Take time to make every portion even.
4 equal slices.
Consistent portions for the guest.
The right serving item.
24 inches overall
22 inches overall
Choose appropriately.
Ready to hand off?
Pickup or delivery.
Ask. Then get it.
Ask guests what they need and readily bring available items to them.
Meet demand.
Limit waste.
Use your park’s food preparation guide and trainer direction.
Know what is coming.
Use what is eligible.
Verify labels, use windows, and condition.
Limits still apply.
Dough, sauce, and toppings keep their own holding and shelf-life limits.
Give the team time.
Keep the full picture.
Follow the food waste logging process.
Tell the truth.
Foundation.
Then application.
Day 1: food-safety habits.
Day 2: recipes, equipment, pizza preparation, and presentation.
Put it into practice.
Use today’s checklist for structured hands-on practice.
Read. Check. Measure.
Demonstrate the process.
Practice the dough press without changing settings and safe TurboChef loading and unloading.
Large cheese + pepperoni.
Prepare both with your trainer.
Watch. Then practice.
Ask for a demonstration when a step is unclear.
Practice → Day 2 exam.
Complete the exam after the hands-on portion.
Expand your skills.
Every Krave shift.
Work safely. Follow the recipe.
Communicate clearly. Ask for help.