1
MENU BREAKDOWN
Updated Dec 2009 BF
In order to work as a waiter & sales person at Spur Steak Ranches, you need to know
your menu off by heart - as these are the products you need to sell in order to earn a
living.
What you need to know about every product:
1. AN ACCURATE, APPEALING DESCRIPTION.
(Know all weights or portion sizes, preparation methods, plate presentation, cutlery
required, pre-drops, different taste options as well as items that are included with certain
meals, i.e. free sauce/salad).
2. THE CORRECT QUESTIONS TO ASK FOR EACH MEAL.
(This info ensures the customer gets exactly what he wants).
3. OFFER SUITABLE SUGGESTIONS.
(Know what you can offer to a guest if the meal he wants is not available, and which extra
items you can offer to make his meal more exciting).
4. WHICH KITCHEN SECTION YOU NEED TO “CALL ON”, COLLECT EACH ORDER AND
HOW LONG IT TAKES TO MAKE THE ORDER (APPROXIMATELY).
There are several menus available in our stores: Main menu (includes Starters & Mexican
meals), Dessert menu, Wine list and Kid’s menu. (Breakfast and Senior menus are
available in selected stores). A Brail menu should be available in every store.
This menu breakdown follows the order of the Main and Kid’s menus only. Make sure you
know the layout of each menu (i.e. which products are found under the various headings)
Customers will be generous with tips, should you prove that you’ve
earned it through giving them…
FRIENDLY, FAST & EFFICIENT SERVICE!
…and all this starts with knowing your menu…
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MAIN MENU: STARTERS
DID YOU KNOW?
 A starter is a small meal that people eat at the beginning of their visit with you.
 Starters DO NOT fill the stomach; in fact, it prepares the stomach to receive more
food.
 For starters, your guests can order from the “STARTERS” menu, or they may order
any other light meal (e.g. Salads).
 Some guests may order starters to eat as a main course, especially when they are not
that hungry.
Placing the Order:
 A starter order should always be rung up onto Pilot or Micros immediately! If you took
the main course order together with the starters order, ring up the starters first and
deliver it to the table. Only once they are half-way through eating their starters, do
you ring (and call) the main course order.
Logo Presentation:
 When delivering the meal, announce the meal & place the plate neatly in front of the
guest (to look professional, you should know exactly who ordered what).
 The plate should always be placed so that the Spur logo is the right way up. (If you
compare the plate to a watch, the customer will sit at 6 o’clock and the logo at 12
o’clock).
Best way to sell starters:
 GIVE THEM THE MENU
 DESCRIBE ONE OR TWO AND ASK WHICH ONE THEY WOULD PREFER
MENU TERMINOLIGY:
A TORTILLA
Is Mexican bread; it’s as wide as a side plate & flat like a pancake.
(Do not pronounce the “L’s”. Pronounced as TOR-TI-A)
GUACAMOLE
Is dip made from avocado pulp, garlic and spices
SALSA
Is a mixture of tomato, onion, green pepper and hot spices. It’s served
cold.
MEXICAN
Tortillas, guacamole and salsa are served with most Mexican meals.
GARNISH
ITALIAN
Is the bread served with Spicy beef strips - it is also referred to as
FLATBREAD,
Tramezzini bread. It’s as wide as a side plate, but as thick as a sandwich.
DURKY
Is a spicy burny sauce made from vinegar, cayenne (red) pepper, and garlic.
SAUCE
ROQUFORT
Is a creamy blue cheese dressing. Served with Buffalo wings, but also goes
DRESSING
well with salads. (served cold)
TARTAR
Is a mixture of chopped egg, gherkins and mayonnaise. This is served with
SAUCE
Crumbed mushroom and ALL fish dishes.
SUMMARY OF STARTER WEIGHTS AND PORTION SIZES
Calamari
125g
Mini Beef Kebabs
50g each
3 mini kebabs = 150G
Prawn Cocktail
125g prawn meat
Spicy Beef Strips
150g beef strips
Platters = 4
½ portion= 280g
Full portion= 580g to
Buffalo Wings
pieces of wings
to 300g - 8 pieces
600g - 16 pieces
Snails
6 snails
Cheese = 40g
Garlic Roll
18cm French Roll
Cheese = 40g
Bacon = 40g
½ portion = Side
Full portion = Waffle
Nachos Mexicana
Nachos chips =
plate size = 70g
plate size = 140g
12 – 15
Crumbed Mushrooms
Cheese = 40g
Bacon = 40g
mushrooms
Quesadillas
Cheese 80g
Chicken 75g
Served on Mexican set
NOTE: These weights are an indication of the product’s raw weight, i.e. before the product is
cooked.
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M
MIIN
NII K
KE
EB
BA
AB
BS
S
3 X 50g mini Beef Kebabs, grilled medium, basted with Spur basting, served with a
ramekin of Sweet Chili Sauce, Chips and garnished with shredded lettuce, slice of tomato
and sprinkle of dried parsley.
Pre-drops: Serve with a side-plate, one wet wipe and two serviettes.
C
CH
HIIC
CK
KE
EN
N LLIIV
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S ((N
Neew
wM
Meen
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Spicy peri-peri chicken livers (a dash of cream is added to the sauce). (200g portion)
Served with a toasted Tramezzini (Italian flatbread - cut into 4). Garnished with shredded
lettuce, sliced tomato & a sprinkle of dried parsley
P
PR
RA
AW
WN
NC
CO
OC
CK
KT
TA
AIILL
125g of Fresh Prawn meat, lightly tossed in Spur Seafood Sauce and topped with a dash
of paprika - served on a bed of shredded lettuce. Garnished with a lemon wedge, a slice of
tomato, topped with a sprig of parsley. Serve on a Mexican Square Plate.
Cutlery: Wrapped knife & fork
C
CA
ALLA
AM
MA
AR
RII
125g Calamari rings, dipped in seasoned flour and flash-fried.
Served with tartar sauce and a quarter lemon, garnished with freshly shredded lettuce, a
slice of tomato & a sprinkle of dried parsley. The customer may choose between chips or
rice.
QUESTION TO ASK THE GUEST:
1) Would you prefer chips or rice with your Calamari?
NB: Our Calamari is best served fried and should never be offered as ‘grilled’. However,
should your customer request to have it grilled we will gladly do so, however it is not
recommended.
S
SP
PIIC
CY
YB
BE
EE
EFF S
ST
TR
RIIP
PS
S
150g Beef strips, which are seasoned and grilled.
Served in a lasagna dish, covered in a creamy blend of Peri-peri and salsa (tomato-based)
sauce.
Served with a toasted Tramezzini (Italian flatbread) (cut into 4) and garnished with
shredded lettuce, sliced tomato & a sprinkle of dried parsley.
NB: The beef strips may be rump or sirloin – Do NOT ask the guest their preference.
NB: Before taking this meal to your customer, ensure that there is plenty sauce in the bowl
(sauce must completely cover the beef strips). Ask the kitchen staff to add another ladle of
sauce if necessary.
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B
BU
UFFFFA
ALLO
OW
WIIN
NG
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S
Buffalo wings are chicken wings that are flash fried. These may be prepared 3 different
ways, depending on the sauce that covers the wings after frying:
1) plain (no additional sauce is added)
2) basted (wings are basted with Spur’s basting sauce)
3) spicy (wings are dipped into spicy Durky sauce)
2 portion sizes are available:
1) half portion: 270g - 300g. (+/- 8 pieces of wings)
2) full portion: +/- 600g. (16 pieces of wings)
All wings are served in a lasagna dish, on a steak plate. Serve with a bowl of Durky sauce &
a bowl of Roquefort dressing.
QUESTIONS TO ASK THE GUEST:
1) Would you prefer a full or half portion?
2) Would you like your wings plain, basted or spicy?
Pre-drops: Serve with a bone-plate, one wet wipe and two serviettes.
S
SN
NA
AIILLS
S
6 snails topped with melted garlic butter or 40g melted cheese & garlic butter.
Place in a snail dish (on a serviette, on a steak plate).
Serve with 2 slices of brown bread – cut into 4 triangles.
Cutlery: Serve with a snail fork.
QUESTION TO ASK THE GUEST:
1) Would you prefer garlic snails OR cheese & garlic snails?
Sales tip: Offer extra bacon bits to place on top of the snails.
G
GA
AR
RLLIIC
CR
RO
OLLLL
18cm Freshly baked roll; sliced and filled with garlic butter. This is placed in the pizza
oven until the butter melts and the roll is crisp.
Cheese option: The garlic roll may be topped with 40g of cheddar cheese (guest’s choice),
which is then melted in the oven.
Serve on a waffle plate.
QUESTION TO ASK THE GUEST:
1) Would you like your garlic roll with or without cheese?
N
NA
AC
CH
HO
OS
SM
ME
EX
XIIC
CA
AN
NA
A
2 Size options are available:
1) Half portion – 70g served on a side plate
2) Full portion – 140g served on a waffle plate.
A portion of nachos chips (hot corn chips) is spread onto the plate.
Added on top of the nachos is: heated salsa, chunky cottage cheese, grated cheddar &
mozzarella cheese.
(If spicy – chili is added under the grated cheddar cheese).
Place in the pizza oven/salamander until the cheese melts.
Garnish with shredded lettuce, diced tomato, guacamole & a sprig of fresh parsley.
QUESTIONS TO ASK THE GUEST:
1) Would you prefer a full or half portion?
2) Would you prefer to have your nachos plain or spicy (with chilli)?
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C
CR
RU
UM
MB
BE
ED
DM
MU
US
SH
HR
RO
OO
OM
MS
S
12-15 button mushrooms, dipped in flour, egg & milk mixture & coated in bread crumbs
and flash fried.
Serve in a lasagna dish, on a steak plate.
Serve with garlic sauce or tartar sauce.
QUESTION TO ASK THE GUEST:
1) Would you prefer garlic or tartar sauce with your mushrooms?
Cutlery: Serve with a snail fork.
Q
QU
UE
ES
SA
AD
DIILLLLA
A
(Pronounced: KAS-A-DIA)
2 Filling options are available on the menu:
1) Cheese or
2) Chicken & Cheese.
2 Tortillas are filled with 80g grated cheddar cheese. 75g Chicken strips and fresh
chopped chilies are also added depending on what the customer wants. These tortillas are
placed on the flat top grill so the cheese melts and tortillas cook. The tortillas are cut into 4
equal triangles.
Garnish: This dish is served with shredded lettuce and diced tomato.
3 sauces accompany this meal: guacamole, sour cream and salsa.
Served on the Mexican set
QUESTIONS TO ASK THE GUEST:
1) Would you prefer a cheese or chicken & cheese quesadilla?
2) Would you prefer it plain or spicy (with chilli)?
Pre-drop: Serve with one wet wipe & two serviettes, on a side plate
SPUR PLATTER
Located on the Spur menu under Spur Combo’s
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The Chief’s Platter consists of a combination of the following:
125g fried Calamari Rings and
4 pieces of Buffalo Wings and
3 pieces of Pork Riblets and
2 mini Beef Kebabs.
Served with a portion of 125g chips
Pre-drops: Serve with a bone-plate, wet wipes and serviettes - sufficient for the amount of
people sharing.
Presentation: Served with glass bowls of Tartar Sauce & Sweet Chili Sauce.
Plate garnished with shredded lettuce, a slice of tomato, a sprinkle of dried parsley & a
lemon quarter.
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SALAD VALLEY
DID YOU KNOW?
 Not many restaurants display their salads as we do. Make sure your guests know
about all the exciting items they may find there, as well as the different options
available, should they choose to have a salad with their meal.
 You may offer to dish salad on the customer’s behalf, if you have time available.
 Often our customers dish salad without paying for it. Make sure you ring up all the
salads your customers eat!
 Many of our customers are not aware of all the exciting (complimentary)
sauces/dressings we have on the Salad Valley) – tell them about it.
 It is YOUR responsibility to ensure the Salad Valley looks neat, presentable and
appealing at ALL times. YOUR customers will be eating it.
 No meat, chicken or fish will ever be found on the Valley (hygiene reasons).
 The best way to sell a salad is to inform the customer that they have just
been placed on the Valley – in other words they are FRESHLY prepared!
Items/produce will you find on the Salad Valley:
1. A minimum of 12 quality salads must always be available on the Salad Valley
(changed daily). Make sure you know what is available BEFORE your first customers
arrive. (Salads may include for e.g. Potato salad, Green salad, Beetroot salad,
Coleslaw, Baby Corn, Cucumber salad, Fruit salad, Pasta salad, Rice salad, etc)
2. A minimum of 3 Hot Veg, e.g. creamed spinach, butternut, roast assorted veg and
mixed cheesy veg, etc.
3. 2 types of Cheese (e.g. Feta, Cheddar, Gouda)
4. An assortment of Savoury biscuits (salty biscuits)
5. 2 Types of Bread (or 1 type of bread & 1 type of muffin, e.g. Banana, Choc chip, Blue
berry, Bran, etc).
6. Mini butters and mini margarines
7. 1 Type of Fritter (small deep-fried “dough balls” that may contain fruit or vegetables.)
8. 3 Types of Salad dressing:
a. French (oil, vinegar and spices)
b. 1000 Islands (type of tomato sauce and mayonnaise mix)
c. Roquefort (creamy blue cheese dressing)
9. Condiments (sauces that add flavour). There may be more condiments available than
mentioned below. Make sure you know what your store stocks! The following Condiments
will always be on the Valley:
a. 3 types of Mustard
b. Chutney
c. Tomato sauce
d. HP sauce
e. Vinegar
f. Olive oil
g. Tabasco sauce
h. Mint jelly & apple jelly/sauce
i. Black pepper
10. Side plates, serviettes, toothpicks and cutlery will always be found on the Valley.
If a guest orders a Salad platter, a waffle plate is to be delivered to the table (as it is not
found on the Valley).
These are the different options available to guests who order salad/veg:
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Note: *Starch = Chips/ BP or Rice, served with Onion Rings
2 hot veg
No additional charge
Waiter / kitchen staff are to dish up the
instead of
to the customer
vegetables, onto the main meal plate.
*starch.
(In other words the customer receives
his plate with veg already added) OR,
place veg dishes next to Hot Veg on the
Valley and let the guest know to use that
dish when he chooses his hot veg.
2 hot veg
Side
order
R________ charged
for this side order.
Ask your Manager for
the current price!!!
Customer receives his normal plate of
food that includes the *starch of his
choice. Extra vegetables are dished (by
kitchen or waiter) into a special, divided
veg bowl and delivered as a side order.
Heart
smart
options
No additional charge
for the Hot Veg
exchange, however,
if the guest would like
a Salad instead of
starch*, he will be
charged an extra
R_____. Ask your
Manager for the
current price!!!
R_______ is added to
the regular price of
the meal. Ask your
Manager for the
current price!!!
The customer may choose to have either
a BP or veg, or a side salad from the
Valley (new), instead of the chips and
onion rings. The BP or veg will be served
on the guest’s plate.
Note: these menu items have a HEART
next to them on the menu.
R________ is
charged for this side
order. Ask your
Manager for the
current price!!!
R________ charged
for this salad meal.
Ask your Manager for
the current price!!!
The customer receives his plate of food
with his choice of *starch. As a side
order, he may dish anything on the Salad
Valley onto a side plate.
Salad
Exchange
Side
Valley
Valley
Platter
Cheese,
bread &
biscuits
a) No charge if eaten
with a main course.
b) R_______ charge,
if this is the only
meal eaten by the
customer. Ask your
Manager for the
current price!!!
The customer receives his food without
any *starch and must help himself to
anything on the Salad valley. He may
dish this onto his plate of food (in the
place of the starch).
The customer receives his plate of food
with his choice of *starch. As a side
order, the customer can dish anything on
the Salad Valley onto a waffle sized
plate.
The guest may place, cheese, butter,
bread & biscuits on a side plate.
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LEGENDARY STEAKS
DID YOU KNOW?
 All our delicious steaks are super AAA-grade (best quality money can buy!).
 The meat is carefully aged to ensure it is full of flavour and tender.
 The 3 different types of steak served are: RUMP, SIRLOIN or FILLET
o Rump: Tastiest of all steaks - contains fat - not as tender as fillet.
o Fillet: Most tender steak of all – contains no visible fat – not as tasty as rump.
o Sirloin: In between rump and fillet - some of rump’s taste – some of fillet’s
tenderness.
o T-bone: sirloin & fillet – separated by a T shaped bone.
Never assume you know what the customer wants: ALWAYS ask the guest which
steak they prefer, as well as how they want it grilled!

B
All steaks are chargrilled. This is the tastiest and healthiest method of preparing
beef. Some people want their steaks to be cooked thoroughly; others prefer to have it
cooked lightly. These are the different options available as to how a steak can be
grilled. Make sure you ask your guest their preference!!!
Blue
This steak is almost raw, but singed on the outside –
room temperature on the inside.
R
Rare
The steak is almost raw, but warm on the inside &
singed on the outside.
MR
MediumSinged on the outside, bloody with a small pink
Rare
centre on the inside.
M
Medium
Singed on the outside, the majority of the inside is
pink with a small red centre.
MW
MediumSinged outside- darker brown in colour, with a pink
Well
centre – no red is visible
WD
Well Done
Darker brown outside, brown inside with a small pink
centre.
o
VWD
Very Well
Brown throughout the steak – no pink centre is
Done
visible. Almost cremated – cooked for a looooong
time.
B, R & MR steaks are normally served on skillets (heavy, black cast iron plates).
NOTE: this means that the steak keeps on cooking while it’s on the plate – so get it
to your customer ASAP!
NB: QUESTION TO ASK GUESTS: Which they prefer: a HOT SKILLET OR NORMAL
PLATE!

M, MW, WD & VWD steaks are normally served on a hot white plate.

Starch/veg option: All steaks are served with either:
o rice/chips/BP and onion rings OR
o 2 hot vegetables
NOTE: If your guest orders a baked potato (BP), make sure you deliver both
sour cream and butter as a pre-drop.
Ask your guest which starch/veg option they prefer!

You should always ask a question about a sauce:
o If the meal item includes a sauce: Ask if your customer wants the sauce
served over their steak, or separately in a sauce bowl.
o If the meal item does not include a sauce – SELL THEM A SAUCE!
(Best way to sell a sauce is to simply describe 2 or 3 different sauces.)
R
B
,
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
Certain side orders go really well with steaks, offer items such as:
o Wings, riblets, beef skewers, garlic rolls, burger buns, salads, extra toppings
(egg, bacon, pineapple, cheese slices)

People ‘eat with their eyes” – make sure their food looks GOOD. Use the utensils
at the Grill wall to make sure that:
o The chips and onion rings are not lying on top of the other food.
o The chips and onion rings are not falling off the plate.
o Fresh parsley is placed on top of all main dish items.
The plate should be clean – ensure no ‘basting marks’ are visible.

CALLING ‘ON’ AND ‘OFF’ TERMINOLOGY
When calling your meals at the kitchen sections, use the following terminology:
“In the
hand”
“Yellow”
This will let the production staff no that NO chips or rice or BP or onion
rings should go with this meal.
This will let the production staff know that this meal item must have a
slice of cheese on it.
SUMMARY OF LEGENDARY STEAK WEIGHTS AND PORTION SIZES
Kiddies steak strips
150g
2x 100g
Prego steak roll
Cheddamelt Steak (Rump or Sirloin)
200g
270g
Peppermelt Steak (Rump or Sirloin)
200g
270g
Slimmer’s Steak (Rump or Sirloin)
200g
Steak Cherokee (Rump or Sirloin)
200g
270g
Manhattan Mushroom Steak (Sirloin)
200g
270g
Monkey Gland Rump
200g
270g
Pepper Fillet
200g
270g
New York Sirloin
200g
270g
Chargrilled Rump
200g
270g
Spur Fillet
200g
270g
Spur T-Bone Steak
350g
500g
Lazy Aged Steak (Rump)
500g
NOTE: These weights are an indication of the raw weight, i.e. before the product is cooked.
NOTE: Study the above options that are available on the menu & take note of the size
options & steak type options available with each Steak item. When ever there is more
than one option available, you will have to ask the guest what they would prefer!
Take Note: For each steak option you may have to ask the guest a
number of the following questions:
QUESTIONS TO ASK THE GUEST:
1) Would you prefer a rump or the sirloin?
2) Would you prefer a 200g or 270g steak?
3) How would you prefer your steak grilled: rare, medium or well done?
4) Would you like your sauce over the steak, or served in a separate bowl?
5) Would you prefer chips, rice, baked potato or 2 hot veg with your steak?
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C
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DD
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TS
ST
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EA
AK
K
200g or 270g rump or sirloin steak, topped with a slice of cheese and creamy mushroom
sauce.
QUESTIONS TO ASK THE GUEST:
NOTE: Cheese & mushroom sauce is always served on top of the
steak
P
PE
EP
PP
PE
ER
RM
ME
ELLT
TM
ME
ELLT
TS
ST
TE
EA
AK
K
200g or 270g rump or sirloin steak, topped with a slice of cheese and a creamy pepper
sauce
QUESTIONS TO ASK THE GUEST:
NOTE: Cheese & pepper sauce is always served on top of the steak
M
MA
AN
NH
HA
AT
TT
TA
AN
NM
MU
US
SH
HR
RO
OO
OM
MS
ST
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EA
AK
K
200g Or 270g sirloin steak, topped with creamy mushroom sauce.
QUESTIONS TO ASK THE GUEST:
M
MO
ON
NK
KE
EY
YG
GLLA
AN
ND
DR
RU
UM
MP
P
200g Or 270g rump steak, served with a Monkey Gland sauce.
QUESTIONS TO ASK THE GUEST:
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P
PE
EP
PP
PE
ER
R FFIILLLLE
ET
T
200g Or 270g fillet steak, smothered in a creamy green & black peppercorn sauce.
QUESTIONS TO ASK THE GUEST:
S
ST
TE
EA
AK
KC
CH
HE
ER
RO
OK
KE
EE
E
200g Or 270g rump OR sirlion steak, topped with Peri-peri chicken livers. (chicken
livers = 150g)
QUESTIONS TO ASK THE GUEST:
.
N
NE
EW
WY
YO
OR
RK
KS
SIIR
RLLO
OIIN
N
200g Or 270 sirloin steak
QUESTIONS TO ASK THE GUEST:
Sales tip: Sell extras such as sauce, a slice of cheese, an egg, etc
C
CH
HA
AR
RG
GR
RIILLLLE
ED
DR
RU
UM
MP
P
200g Or 270g rump steak.
.
QUESTIONS TO ASK THE GUEST:
Sales tip: Sell extras such as sauce, a slice of cheese, an egg, etc
S
SP
PU
UR
R FFIILLLLE
ET
T
200g Or 270g fillet steak.
QUESTIONS TO ASK THE GUEST:
Sales tip: Sell extras such as sauce, a slice of cheese, an egg, etc
12
S
SP
PU
UR
RT
T--B
BO
ON
NE
E
350g Or 500g T-bone steak (sirloin & fillet separated by a T shaped bone).
QUESTIONS TO ASK THE GUEST:
1) Would you prefer a 350g or 500g T-bone?
2) How would you like your steak grilled: _____________________?
3) Would you prefer ______________________________________
___________________________________________with your steak?
Sales tip: Sell extras such as a sauce, a slice of cheese, an egg, a side salad, etc.
LLA
AZ
ZY
YA
AG
GE
ED
DS
ST
TE
EA
AK
K
500g Prime cut of rump steak, carefully aged and skillfully grilled to perfection.
QUESTIONS TO ASK THE GUEST:
Sales tip: Sell extras such as sauce, a slice of cheese, an egg, etc
S
SLLIIM
MM
ME
ER
R''S
SS
ST
TE
EA
AK
K
A 200g sirloin or rump steak, served with Salad form the Valley.
NOTE: NO onion rings or chips/rice/BP are served with this meal, instead the guest may help
themselves to a salad from the Salad Valley – at NO extra charge.
QUESTIONS TO ASK THE GUEST:
1) Would you prefer a __________________________ steak?
2) How would you prefer your steak grilled: _____________________?
NB: Make sure the guest knows to dish the salad onto the steak plate.
Sales tip: Sell an additional sauce.
13
SPUR’S SECRET SAUCES
DID YOU KNOW?
 YOU need to dish the sauces yourself into the
sauce bowl or onto the steak or burger.
 Serve on a serviette, on a saucer, with a teaspoon
on the right-hand-side.

SELLING TIPS:
>You may also offer to mix different sauces in one bowl e.g. mix mushroom, cheese
and garlic together. The guest only pays one price, but has a whole new taste
experience.
*To sell a sauce, ask your guest....
“Would you like a creamy cheese, a chunky mushroom or a spicy pepper
sauce with your steak?”
Sauce descriptions: (* new options)
CREAMY SAUCES
Cheese sauce
Creamy, rich cheddar cheese sauce.
Cheddamelt sauce
Mushroom and cheese sauce, mixed.
Peppermelt*
Pepper and cheese sauce, mixed.
Cheesy garlic *
Garlic and cheese sauce, mixed.
Manhattan mushroom
Creamy mushroom sauce with sliced mushrooms.
Pepper
Creamy pepper sauce with black & green peppercorns.
Chilli tomato salsa*
Salsa, Peri-peri sauce, a dash of cream–mixed, served hot
Peri-peri salsa*
Salsa, Peri-peri sauce, a dash of cream–mixed, served hot
Wild garlic
Creamy garlic-based sauce.
TOPPING / SAUCE COMBINATIONS
Cheese slice
A cheese slice is placed on top of the burger, steak, etc
Cheddamelt topping
Cheese slice, topped with mushroom sauce.
Peppermelt topping
Cheese slice, topped with pepper sauce.
SPICY SAUCES
Texan-chilli
Hot chilli, tomato-based sauce.
Peri-peri
Hot, oil-based Peri-peri sauce.
SWEET SAUCES
Monkey Galnd Sauce
Fruity, chutney-based sauce. Sweet tasting.
Sweet chilli
A sweet yet spicy chilli sauce. (Served at room temp.)
Table Sauces:
You will also find the following two sauces on each customer’s table (they are
complimentary-free of charge):
o B.B.Q: This is a beefy, tomato-based sauce.
o Salad dressing: This is a sweet tasting tomato/mayonnaise mix.
(These go very well with our chips, salads and onion rings.)
Retail Sauces:
Recommend to the guests to buy the following to enjoy at home: Seasoning Salt, B.B.Q
Sauce, Salad Dressing, Grill or Hickory Basting & Cheddamelt Sauce.
14
RIBS & SIZZLING GRILLS
SUMMARY OF RIBS & SIZZLING GRILLS WEIGHT AND PORTION SIZES
Spur Spare Ribs
400g
600g
Lamb Chops
400g (4 x 100g)
Pork Chops
400g (2 x 200g)
Eisbein (Pork knuckle)
Mini -400g
850g
NOTE: These weights are an indication of the raw weight, i.e. before the product is cooked.
S
SP
PU
UR
RS
SP
PA
AR
RE
ER
RIIB
BS
S
(Halaal stores serve lamb or beef ribs)
(Regular stores serve pork ribs - meat from a pig)
400g Or 600g pork ribs
Grilled in Spur's secret rib basting.
QUESTIONS TO ASK THE GUEST:
1) Would you prefer a 600g or 400g portion of ribs?
2) Would you prefer rice, chips, baked potato or 2 hot vegetables with your meal?
Pre-drops: Serve with a bone plate, one wet wipe & two serviettes.
Sales tip: Sell side orders, e.g. sauces or salads.
P
PO
OR
RK
KC
CH
HO
OP
PS
S
2 x 200g tender Pork Chops (total weight: 400g)
All Pork chops are grilled well done & basted with Spur Basting.
QUESTIONS TO ASK THE GUEST:
1) Would you like rice, chips, baked potato or 2 hot vegetables with your meal?
NOTE: Do NOT ask how the pork chops should be grilled.
Pre-drops: Serve with a bone plate, one wet wipe, serviettes & apple jelly (found on the
Salad Valley).
Sales tip: Sell side orders, e.g. sauces or salads.
LLA
AM
MB
BC
CH
HO
OP
PS
S
4 (x100g) grilled tender lamb chops (total weight: approximately 400g)
2 loin & 2 rib chops may be served per portion.
QUESTIONS TO ASK THE GUEST:
1) How would you prefer your chops grilled: medium or well done?
2) Would you like rice, chips, baked potato or 2 hot vegetables with your meal?
Pre-drops: Served with a bone plate, one wet wipe, serviettes & mint jelly (found on the
Salad valley).
15
E
EIIS
SB
BE
EIIN
N
Eisbein is a portion of 400g or 850g of PORK KNUCKEL. It is grilled to perfection (well
done), crispy on the outside and tender to the bone. It's lightly basted and served with your
choice of starch or 2 hot veggies. We also serve mustard and apple sauce on the side.
Extra information: Spur Pork knuckle is from the front leg, pickled and not smoked.
QUESTIONS TO ASK THE GUEST:
1) Would you prefer the 400g or 850g Eisbein?
2) Would you like your Eisbein basted or not? (during grilling)
3) Would you like rice, chips, baked potato or 2 hot vegetables with
your meal?
NOTE: Do NOT ask how the Eisbein should be grilled.
NOTE: This product is not very crispy IF it is basted during the grilling process. A better
product is produced if it is grilled & then only seasoned before serving.
Pre-drops:
a) Served with apple jelly/sauce & Hot English mustard (found on the Salad Valley).
b) Served with one wet wipe & two serviettes, if you see the customer using their hands.
Sales TIP: Offer the guest a Cheesy Peri-peri OR Tangy Chutney sauce with this meal.
N
NO
ON
N--S
ST
TA
AN
ND
DA
AR
RD
DM
ME
EN
NU
U IIT
TE
EM
MS
S::
These items are served from time to time as additions to the menu.
Make sure you know whether your store offers these items or not.

LAMB SHANK: +/- 450g of Lamb knuckle, roasted in the oven, grilled basted &
seasoned. Serve with the basic starch options. Serve with mint jelly/sauce.

LAMB RIBS: 400g or 600g of lamb ribs, served as per the standard pork rib. Serve
with basic starch options.
QUESTIONS TO ASK THE GUEST (for each of the above meals)
1) Would you like rice, chips, baked potato or 2 hot vegetables with your meal?


Pre-drops: Served with one wet wipe & two serviettes. Meals on the bone will be
served with a bone-plate.
ENCHILADAS:(Beef/Chicken/Veg) , 75g (half portion), 1 tortilla roll,150g (full
portion) 2 tortilla rolls.
Which other items does your store offer, which are not found on the menu?
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
_______________________________________________________________
16
FAVOURITE COMBO’S
SUMMARY WEIGHTS AND PORTION SIZES OF THE FAVOURITE COMBO’S
Mixed Grill (incl. egg)
200g Rump or Sirloin
100g Chop
100g Wors
Surf & Turf
200g Rump or Sirloin
125g Calamari
Rib ‘n Chicken
400g Rib
¼ Chicken (leg & thigh)
Rib ‘n Buffalo wings
400g Rib
300g (8 pieces) Wings
Big Chief Combo
400g Rib
¼ Chicken (leg & thigh) 100g Chop
NOTE: These weights are an indication of the raw weight, i.e. the weight before the product is
cooked.
R
RIIB
B ‘‘N
NC
CH
HIIC
CK
KE
EN
N
(Halaal stores serve lamb or beef ribs)
(Regular stores serve pork (pig) ribs)
400g Pork ribs and a quarter chicken.
Both are basted and grilled to perfection.
QUESTION TO ASK YOUR GUEST:
1) Would you prefer rice, chips, baked potato or 2 hot vegetables with your meal?
Pre-drops: Served with a bone plate, one wet wipe & two serviettes.
M
MIIX
XE
ED
DG
GR
RIILLLL
200g Rump or sirloin, 100g portion of Spur wors and a 100g lamb chop, topped with a
fried egg.
QUESTIONS TO ASK YOUR GUEST:
1) Would you prefer a rump or sirloin steak?
2) How would you prefer your steak grilled?
3) How would you prefer your chop grilled?
4) How would you prefer your egg fried? Sunny side up (soft – cooked on one side) or well
done (hard – flipped over)?
5) Would you prefer rice, chips, baked potato or 2 hot vegetables with your meal?
Sales tip: Sell an extra sauce with the meal.
Pre-drops: Serve with a bone plate, one wet wipe, two serviettes & mint jelly (found on the
Valley).
S
SU
UR
RFF ‘‘N
NT
TU
UR
RFF
200g Rump or Sirloin steak & 125g fried Calamari rings
Serve with a lemon star & a bowel of tartar sauce.
QUESTIONS TO ASK YOUR GUEST:
1) Would you prefer a rump or sirloin steak?
2) How do you prefer your steak grilled?
3) Would you like to rice, chips, baked potato or 2 hot vegetables with your meal?
Sales tip: Sell an extra sauce for the steak.
17
R
RIIB
B ‘‘N
NB
BU
UFFFFA
ALLO
OW
WIIN
NG
GS
S
400g marinated pork Ribs & +/-270g - 300g (approximately 8 pieces) fried Chicken
Wings.
The wings may be ordered plain, basted or spicy (See starter wings description)
QUESTIONS TO ASK THE GUEST:
1) Would you like your wings plain, basted or spicy?
2) Would you like rice, chips, BP or 2 hot veg with your meal?
Pre-drops: Serve with a bone-plate, one wet wipe and two serviettes.
NB: The wings in this combo meal are served on the plate without any Durky/Roquefort
dressing.
Sales tip: Sell an extra sauce such as cheese or sweet chili.
B
w
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GC
CH
HIIE
EFF C
CO
OM
MB
BO
O ((nnneeew
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400g pork ribs & a 100g lamb chop & ¼ chicken, grilled and basted
QUESTION TO ASK THE GUEST:
1) Would you prefer rice, chips, BP or 2 hot veg with your meal?
Pre-drops: Serve with a bone-plate, one wet wipe and two serviettes.
Sales tip: Sell an extra sauce such as cheese or sweet chili, for the steak.
CHIEF’S PLATTER – located under – Spur Platter in this Breakdown
Note: this meal is located in Spur Combos on the menu
18
CHICKEN, SCHNITZEL &
SEAFOOD
SUMMARY OF CHICKEN, SCHNITZEL & SEAFOOD WEIGHTS AND PORTION SIZES
125g
250g
Deep-fried Calamari
(starter/half)
(main/full)
Calamari & Fish
125g Calamari
130g Hake
Fish & Chips (Cod or Hake)
1 x130g (half)
2x130g (full)
BBQ Chicken Breasts
135g (x2)
Half Ranch Chicken (½ )
500g to 600g
Full Buffalo Wings
16 wings or 600g of wings
Chicken Cordon Bleu
130 (x2)
Chicken Schnitzel
2 x100g (breasts) – excluding the crumbs
Beef Schnitzel
2 x 100g (beef) – excluding the crumbs
Combo Schnitzel (new)
Beef schnitzel 100g
Chicken schnitzel 100g
NOTE: These weights are an indication of the raw weight, i.e. before the product is cooked.
B
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GS
S
SSeeee pprroodduucctt ddeessccrriippttiioonn ffoorr tthhiiss m
meennuu iitteem
m iinn tthhee SSttaarrtteerr’’ss sseeccttiioonn ooff tthhiiss bbrreeaakkddoow
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D
DE
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DC
CA
ALLA
AM
MA
AR
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250g Calamari rings, dipped in seasoned flour and flash fried. Serve with a lemon star and
tartar sauce.
QUESTION TO ASK THE GUEST:
1) Would you prefer chips, BP or 2 hot veg with your calamari
C
CA
ALLA
AM
MA
AR
RII &
& FFIIS
SH
H
130g of fish (coated in a batter and deep-fried) and 125g calamari rings (covered in
seasoned flour and deep-fried).
Serve with tartar sauce and a lemon star.
QUESTION TO ASK THE GUEST:
1) Would you like to have rice, chips, BP or 2 hot veg with your meal?
NB: Find out from your manager what kind of fish is available BEFORE your guests arrive! (It
may be Cod or Hake)
Cutlery: Serve with a wrapped fish knife and fork.
FFIIS
SH
H&
&C
CH
HIIP
PS
S
Cod or Hake (type of fish), lightly coated in a batter and deep-fried.
2 portion sizes are available:
1) Half portion: 1 x130g fish
2) Full portion: 2 x 130g fish
Serve with tartar sauce and fresh lemon (quarter lemon for half portion, lemon star for a
full portion).
The fish may be Cod or Hake
QUESTION TO ASK THE GUEST:
1) Would you prefer rice, chips, BP or 2 hot veg?
Cutlery: Serve with a wrapped fish knife and fork.
Selling tip: Peri-peri sauce goes well with fish!
19
B
BB
BQ
QC
CH
HIIC
CK
KE
EN
NB
BR
RE
EA
AS
ST
TS
S
2 x 135g Chicken breasts, which are de-boned, grilled and basted.
QUESTION TO ASK THE GUEST:
1) Would you prefer rice, chips, BP or 2 hot veg with your meal?
Sales tip: Try to sell an extra sauce or a side order.
H
HA
ALLFF R
RA
AN
NC
CH
HC
CH
HIIC
CK
KE
EN
N
Half a chicken, grilled and basted to perfection.
There are 2 different taste options available:
1) Plain (grill basted) or
2) Peri-peri (basted with Peri-peri sauce after it has been grilled)
QUESTIONS TO ASK THE GUEST:
1) Would you like your chicken grill basted or Peri-peri basted?
2) Would you prefer rice, chips, BP or 2 hot veg with your chicken?
Pre-drop: Served with a bone plate, one wet wipe & two serviettes.
Sales tip: Try to sell an extra sauce or side order.
C
CH
HIIC
CK
KE
EN
NC
CO
OR
RD
DO
ON
NB
BLLE
EU
U
(Pronounced CHI-KEN COR-DEN BLUH)
2 x 135g Crumbed chicken breasts filled with smoked ham and mozzarella cheese, flash
fried, topped with creamy mushroom sauce.
QUESTIONS TO ASK THE GUEST:
1) Would you prefer rice, chips, BP or 2 hot veg with your chicken?
Sales tip: Try to sell an extra side order, like salad.
W
Wh
ha
att iiss a
aS
Scch
hn
niittzze
ell??
Flattened, crumbed tender beef OR /AND chicken, fried on the flat top grill.
S
SP
PU
UR
RS
SC
CH
HN
NIIT
TZ
ZE
ELL ((B
Be
ee
eff o
orr C
Ch
hiicck
ke
en
n))
2 options are available, namely:
1) Beef (2 x 100g)
2) Chicken (2 x 100g)
Topped with a free sauce, of the guest’s choice (cheese or mushroom).
Serve with a lemon star topped with a sprig of parsley.
QUESTIONS TO ASK THE GUEST:
1) Would you prefer the beef or chicken schnitzel?
2) Which sauce would you prefer, a cheese or mushroom sauce? (Any sauce may be
ordered)
3) Would you prefer rice, chips, BP or 2 hot veg?
S
SP
PU
UR
R’’S
SS
SC
CH
HN
NIIT
TZ
ZE
ELL C
CO
OM
MB
BO
O
1 x 100g beef & 1 x 100g chicken Schnitzel.
Topped with a free cheese or mushroom sauce.
Serve with a lemon star topped with a sprig of parsley.
QUESTIONS TO ASK THE GUEST:
1) Which sauce would you prefer, a cheese or mushroom sauce? (Any sauce may be
ordered)
2) Would you prefer rice, chips, BP or 2 hot veg?
20
C
CH
HE
ED
DD
DA
AM
ME
ELLT
TS
SC
CH
HN
NIIT
TZ
ZE
ELL
2 options are available, namely:
1) Beef (2 x 100g)
2) Chicken (2 x 100g)
The Schnitzel is topped with a slice of cheese and creamy mushroom sauce.
Serve with a lemon star, topped with a sprig of parsley.
NOTE:
>Chicken Cheddamelt schnitzel is served with 2 cheese slices.
> Beef Cheddamelt schnitzel is served with 1 cheese slice.
QUESTIONS TO ASK THE GUEST:
1) Would you prefer a beef or chicken schnitzel?
2) Would you prefer rice, chips, BP or 2 hot veg?
21
EL GRANDE MEXICANO
EL GRANDE MEXICANO
Fajitas
Beef/Chicken/Veg
Nachos Mexicana
Quesadillas
150g
Nachos
Chips
½ portion = Side plate
size = 70g
Full portion = Waffle plate
size = 140g
Cheese 80g
Chicken 75g
Served on Mexican set
NOTE: These weights are an indication of the raw weight, i.e. before being cooked.
FFA
AJJIIT
TA
A
(Pronounced FA-YEE-TA)
The 3 options available are: beef / chicken / quartered mushrooms (vegetarian) = filling*.
150g filling* are - fried on the flat top grill with a sprinkling of seasoning salt, assorted
peppers & sliced onions – with or with out Mexican sauce (guest’s choice).
>Add chilies: if the customer prefers a spicy meal.
Also on Mexican Set:
Sauces: Served with salsa, guacamole and sour cream.
Garnish: Shredded lettuce, diced tomato and grated cheese
Served separately: 3 warmed tortillas in tortilla box.
QUESTIONS TO ASK THE GUEST:
1) Would you prefer a chicken, beef or mushroom fajita?
2) Would you like your Fajita with or with out Mexican sauce?
3) Would you prefer your fajita plain or spicy?
Sales tip: Sell extra toppings (e.g. pineapple or bacon).
Pre-drops: Serve with one wet wipe and two serviettes, on a side plate.
22
SPUR’S THICK & JUICY BURGERS
DID YOU KNOW?
 We serve all our burgers on sesame seed burger rolls.
 Burgers patties consist of 100% pure ground beef – no substandard meat is included.
 All burgers are served with onion rings and the customer’s choice of chips, baked
potato (BP), rice or 2 hot vegetables.
 Should the guest want to exchange the onion rings and chips/BP/veg for a salad, we
will charge this at the Salad Exchange rate (except for the Heart Smart options).
 All burgers are garnished with freshly shredded lettuce, a slice of tomato, a raw
onion ring, a splash of salad dressing and a sprinkle of dried parsley. This garnish
will be placed on the top half of the burger bun, while the patty is placed on the other
half.(see pictures)
 YOU must place the sauce on the burger patty yourself!
SUMMARY OF SPUR’S THICK & JUICY BURGERS WEIGHTS AND PORTIONS
Beef Burger
Single 160g
Double 2 x 160g
Rib Burger
Single 2x 100g
Double 4 x 100g
Vegetarian Burger
115g
Crumbed 135g
Chicken Burger
Grilled 135g
Before crumbed 100g
Prego Steak Roll
200g = 2 x 100g flattened marinated mini steaks
NOTE: These weights are an indication of the raw weight, i.e. before the burger is cooked.
G
GO
OO
OD
DIIE
EB
BU
UR
RG
GE
ER
R
160g Pure beef patty, topped with slice of cheese, grilled pineapple ring & creamy
mushroom sauce.
QUESTION TO ASK THE GUEST:
1) Would you prefer chips, BP, rice or 2 hot veg?
R
RIIB
BB
BU
UR
RG
GE
ER
R
Single: 2 x 100g Pork rib burger patties.
Double: 4 x 100g Pork rib burger patties.
Grilled, seasoned & coated in Spur basting.
QUESTION TO ASK THE GUEST:
1) Would you like a double or single Rib Burger?
2) Would you prefer chips, BP, rice or 2 hot veg?
Sales tip: Sell an extra sauce with this burger and additional toppings (e.g. cheese slice or
pineapple ring).
C
CH
HE
ED
DD
DA
AM
ME
ELLT
TB
BU
UR
RG
GE
ER
R
Single: 160g Beef patty, topped with a cheese slice & a creamy mushroom sauce.
Double: 2 x 160g Beef patties, topped with 2 cheese slices & a creamy mushroom sauce
QUESTION TO ASK THE GUEST:
1) Would you like a double or single Cheddamelt Burger?
2) Would you prefer chips, BP, rice or 2 hot veg?
23
O
OR
RIIG
GIIN
NA
ALL S
SP
PU
UR
RB
BU
UR
RG
GE
ER
R::
A 160g juicy beef patty, basted & grilled.
QUESTION TO ASK THE GUEST:
1) Would you prefer chips, BP, rice or 2 hot veg?
Sales tip: Try to sell a sauce, side salad or additional toppings.
NB: Should the customer agree to add a sauce, ring up a saucy burger. They will appreciate your
honesty.
D
DO
OU
UB
BLLE
EB
BU
UR
RG
GE
ER
R
2 x 160g Ground beef patties, one patty is found on each half of the bun. The standard
garnish is placed on the plate.
QUESTION TO ASK THE GUEST:
1) Would you prefer chips, BP, rice or 2 hot veg with your burger?
Sales tip: Try to sell a sauce, side salad or additional toppings.
S
SA
AU
UC
CE
ED
DO
OU
UB
BLLE
EB
BU
UR
RG
GE
ER
R
2 x 160g Beef patties, one patty is found on each half of the bun. The standard garnish is
placed on the plate.
Both patties are topped with the guest’s choice of steak sauce (e.g. mushroom, pepper, tangy
chutney, etc.)
QUESTION TO ASK THE GUEST:
1) Which sauce would you prefer with your burger, a cheese, mushroom or pepper sauce?
(Any sauce may be ordered)
2) Would you prefer chips, BP or 2 hot veg?
C
CH
HIIC
CK
KE
EN
NB
BU
UR
RG
GE
ER
R
Flattened chicken breast, which is either 135g grilled or 100g crumbed.
QUESTION TO ASK THE GUEST:
1) Would you prefer your chicken grilled or crumbed?
2) Would you like chips, BP, rice or vegetables?
Sales Tip: Try to sell additional toppings or a sauce.
S
SP
PU
UR
R’’S
SS
SA
AU
UC
CY
YB
BU
UR
RG
GE
ER
RS
S
160g Beef OR a 135g Chicken patty, topped with the guest’s choice of sauce, (E.g.
pepper, mushroom, Chili tomato salsa sauce. ANY sauce may be ordered)
QUESTION TO ASK THE GUEST:
1) Would you prefer a chicken or beef burger?
>IF CHICKEN: Would you prefer your chicken grilled or crumbed?
2) Which sauce would you prefer a mushroom, Texan chilli, Tangy Chutney, etc sauce?
3) Would you prefer chips, BP, rice or 2 hot veg?
Sales tip: Try to sell a side salad or additional toppings.
24
S
SA
ALLA
AD
DB
BU
UR
RG
GE
ER
R
160g Beef OR a 135g Chicken patty.
NO chips, BP, rice or onion rings are served with this meal.
Instead, the guest is to help themselves to salad from the Salad Valley (at no extra cost).
QUESTION TO ASK THE GUEST:
1) Would you prefer a chicken or beef patty?
>IF CHICKEN: Would you prefer your chicken grilled or crumbed?
SAY: When I deliver your burger, you may help yourself to Salads from the Valley! (Now
smile at the guest)
V
VE
EG
GE
ET
TA
AR
RIIA
AN
NB
BU
UR
RG
GE
ER
R
115g Pure vegetable patty, served on a sesame seed bun with garnish.
The customer has a choice of chips / rice / baked potato or 2 hot veg and onion rings OR
their choice of salad from the salad valley (there is not extra charge for salads).
Serve with a free cheese sauce – served separately.
QUESTION TO ASK THE GUEST:
1) Would you prefer chips, BP, rice, 2 hot veg or salad?
H
HA
AW
WA
AIIIIA
AN
NB
BU
UR
RG
GE
ER
R
160g Beef patty topped with a grilled, basted pineapple ring.
QUESTION TO ASK THE GUEST:
1) Would you prefer chips, BP, rice or 2 hot veg?
Sales tip: Try to sell an additional cheese sauce.
FFO
OR
RT
TH
HE
E LLO
OV
VE
EO
OFF C
CH
HE
EE
ES
SE
E…
……
…..
C
CH
HE
EE
ES
SE
EB
BU
UR
RG
GE
ER
R
160g Pure beef patty topped with a slab of tangy cheddar cheese.
QUESTION TO ASK THE GUEST:
1) Would you prefer chips, BP or 2 hot veg?
Sales tip: Try to sell extra sauce, e.g. garlic or sweet chilli sauce.
B
BR
RE
EA
AK
KFFA
AS
ST
TB
BU
UR
RG
GE
ER
R
160g Beef patty, topped with a slice of melted cheese, a fried egg and crispy bacon.
QUESTION TO ASK THE GUEST:
1) How would you prefer your egg fried: well done (flipped) or soft (sunny side up)?
2) Would you prefer chips, BP, rice or 2 hot veg?
B
BA
AC
CO
ON
N,, C
CH
HE
EE
ES
SE
E&
&G
GU
UA
AC
CA
AM
MO
OLLE
EB
BU
UR
RG
GE
ER
R
(((N
N
E
W
NE
EW
W)))
This burger consists of 1 x 160g Beef patty, topped with a slice of cheese, topped with 2
x crispy Bacon rashers, a slice of tomato, an onion ring, shredded lettuce and
guacamole.
QUESTION TO ASK THE GUEST:
1) Would you prefer chips, BP, rice or 2 hot veg?
25
P
PR
RE
EG
GO
OR
RO
OLLLL
2 x 100g steak, flattened and marinated (over night) in the Spur Portuguese Prego
sauce, topped with caramelised onions. Serve on a sesame seed hotdog roll with standard
garnish.
QUESTION TO ASK THE GUEST:
1) Would you prefer chips, BP, rice or 2 hot veg?
Note: The steak pieces will be grilled M to MW as they are flattened steaks – do not ask how
it should be done/grilled.
Portuguese Sauce: Similar to Per-peri sauce, quite hot (spicy) but tasty.
Sales tip: Try to sell a sauce or a slice of cheese/grilled pineapple ring.
TOASTED SANDWICHES
T
TO
OA
AS
ST
TE
ED
DS
SA
AN
ND
DW
WIIC
CH
HE
ES
S
A white or brown toasted sandwich filled with the guest’s choice of filling & served with a
small portion of chips.
Fillings options:
 cheese and fresh tomato OR
 ham, cheese and fresh tomato OR
 chicken mayonnaise OR
 Bacon and egg.
QUESTIONS TO ASK THE GUEST:
1) Would you prefer white or brown bread?
2) Would you prefer a cheese & tomato; a ham, cheese & tomato; a bacon and egg OR
chicken mayonnaise toasted sandwich.
Sales Tips: EXTRA FILLINGS THAT MAY BE OFFERED with any of the options:
 Egg, bacon, cheese slice, pineapple ring, sliced mushrooms, beef strips (NB: check
your store has these loaded on the POS – computer system)
26
BEVERAGES
DID YOU KNOW?
 You should NEVER remove the straw wrapper from the straw – the customer should do
this himself.
 All straws should be placed on the right-hand-side of the glass.
 The coffees are advertised on the main menu, as well as the dessert menu.
 Not all the drinks that we offer appear on the menu. Some guests may ask
for certain drinks that are not advertised, yet are available. Make sure you know what
you have in stock – before the customer asks!
 Always transport ALL your drinks on a tray!
 Handle each glass at the bottom, whether you deliver new drinks, or clear
empty glasses – hygiene is crucial.
 Pouring the customer’s drinks on their behalf is considered good service, but
always first ask permission.
 Sugar caddies / sugar sachet holders must always contain brown sugar, white
sugar and sweeteners.
 All teaspoons, cup & jug handles are to be placed on the right-hand-side for
the guests.
 Cups, glass mugs & saucers are always served with a coaster (paper mat).
 The cup’s logo must face the customer.
 Open all cans & bottles at the table – in sight of the guest.
 Do not leave sealed drinks on the table
JJO
OH
HN
N LLE
EE
ES
SP
PE
EC
CIIA
ALL
Coke or Coke Light is mixed with 2 tots of lemon juice, served in a regular soda
glass with ice and a wrapped straw.
QUESTION TO ASK THE GUEST:
1) Would you prefer your John Lee with Coke or Coke Light?
M
MIIN
NE
ER
RA
ALL W
WA
AT
TE
ER
R–
–5
50
00
0m
mll
This is bottled water, either Still or Sparkling (served in a wine glass). The closed
bottle of water and a wine glass is taken to the table on a tray. Only open the bottle
at the table, in front of the guest. Ask permission to pour this for the customer. No
ice is served (unless the guest asks for it).
QUESTION TO ASK THE GUEST:
1) Would you prefer Still or Sparkling water?
NB: Wine lovers often appreciate a bottle of water with their wine. Make sure to offer them
one.
C
CO
OFFFFE
EE
E
Filter coffee (also known as “Americano” or “Long Black”).
 Add a single serving (30ml) of Espresso and fill up with hot water.
 Served with a sugar sachet holder and a jug of milk (hot or cold - the customer’s
choice).
QUESTION TO ASK THE GUEST:
1) Would you prefer hot or cold milk with your filter coffee?
REFIL: When your customer has finished his cup of coffee, ask if he/she would like a re-fill –
make sure they know this is an additional charge of R______.
NB: COFFEE PLEASE… If the customer simply asks for “Coffee” don’t assume it is filter
coffee, always ask the guest: “Would you prefer Filter or Decaf, Ma’am/Sir?”
27
D
DE
EC
CA
AFF
This is



decaffeinated coffee (it contains no caffeine).
Empty one decaf coffee powder sachet into a cup and top up with hot water.
Only Lavazza Decaf coffee powder may be used.
Served with a sugar sachet holder and a jug of milk (hot or cold – customer’s
choice).
The presentation is the same as the filter coffee.
QUESTION TO ASK THE GUEST:
1) Would you prefer hot or cold milk?
REFIL: NO re-fills are available for Decaf coffee, should your customer ask for another cup ring up a second order.
E
ES
SP
PR
RE
ES
SS
SO
O ((S
Siin
ng
glle
eo
orr D
Do
ou
ub
blle
e))
Espresso is very strong coffee, served in an Espresso cup (this looks like a mini coffee cup).
 Single: For a single Espresso the cup will be filled halfway only.
 Double: For a double serving, the cup is filled all the way to the
top.
Presentation: The cup is placed on a mini coaster, with a small teaspoon on the right-handside of the cup. Espresso is very strong, so it is served with an extra glass of iced tap water.
Serve with a sugar caddy.
NOTE: Espresso is not served with milk
QUESTION TO ASK THE GUEST: “Would you like a single or a double Espresso Ma’am/Sir?”
C
CA
AP
PP
PU
UC
CC
CIIN
NO
O
A single serving of Espresso is poured into a regular coffee cup, then filled with steamed
milk, adding cream or froth (froth is milk that has been foamed) and sprinkled with hot
chocolate.
 Presentation: a Cappuccino is served in the same manner as filter
coffee (cup, saucer, coaster, teaspoon, sugar caddy)
 Note: no separate milk jug will be delivered to the table - the cream
or froth is already added).
 Health option – skinny cappuccino may be served with fat free
frothed milk.
QUESTION TO ASK THE GUEST:
1) Would you prefer cream or froth on your Cappuccino?
NB: No re-fills are available for Cappuccino coffee, should your customer ask for another cup
- ring up a second order.
Sales tip: Remember to offer an additional tot of whiskey, Kahlua, peppermint liqueur,
Frangelico, Amarula…really interesting taste sensations!
LLA
AT
TT
TE
E
Espresso coffee topped with steamed milk and 10ml of foam, decorated with a sprinkle of
hot chocolate powder.

Presentation: Served in a glass mug, together with a sugar caddie, on a folded Spur
printed serviette, on a side plate with a soda spoon on the right-hand-side.
28
T
TE
EA
A
The 2 options available are: Ceylon (5 Roses) or Rooibos tea.
PRESENTATION: Line a Steak plate with a Spur printed serviette. Place the following on
the plate:
> On the right-hand-side: a cup & saucer (with coaster) and a teaspoon (on right of cup).
< On the left-hand-side: the teapot with 1 tea bag filled with boiling water, a separate jug
of boiling water, a jug of cold milk & a sugar caddie.
QUESTION TO ASK THE GUEST:
Would you prefer Ceylon or Rooibos tea?
H
HO
OT
TC
CH
HO
OC
CO
OLLA
AT
TE
E
1 Sachet of chocolate powder is placed in a glass mug and topped up with hot water (2/3)
and hot fresh milk (1/3). This is then topped with frothed milk and chocolate sprinkles
(called “vermicelli”).
Presentation: Serve on a serviette, on a side plate, with teaspoon on the right-hand-side of
the mug. Serve with a sugar caddie.
S
SP
PU
UR
R FFR
RU
UIIT
TS
SH
HA
AK
KE
ES
S
This is a blend of 1/3 ice-cream and 2/3 fruit juice (of customer’s choice).
Make sure you know which fruit juices are available before your guests arrive.
Presentation: Serve in a large soda glass, with a wrapped straw.
QUESTION TO ASK THE GUEST:
1) Which juice would you like: orange, guava, mango or cocktail?
S
SO
OD
DA
A FFLLO
OA
AT
TS
S
Fill ¾ of a large soda glass with soda (Coke / Crème Soda / Fanta / Sprite), whip the soda
to remove gas then, fill the glass with ice -cream.
Presentation: Serve on a folded, Spur printed serviette, on a side plate, with a wrapped
straw and soda spoon.
QUESTION TO ASK THE GUEST:
1) Would you prefer Coke, Crème Soda, Fanta (etc.)?
M
MIILLK
KS
SH
HA
AK
KE
ES
S
Ice-cream (2/3) & milk (1/3) & vanilla, chocolate, strawberry, banana, lime OR
caramel flavored syrup are mixed in a large soda glass (which is lined on the inside with
the same coloured syrup) and served with a wrapped straw.
QUESTION TO ASK THE GUEST:
1) Would you prefer vanilla, chocolate, strawberry,(etc.)?
29
D
DO
OU
UB
BLLE
E--T
TH
HIIC
CK
KM
MA
ALLT
TS
S
Ice-cream (full glass), horlicks (2 teaspoons) & vanilla, chocolate, strawberry, banana
lime OR caramel flavored syrup (double squirt) are mixed in a large soda glass, lined with
the same coloured syrup and topped with a marshmallow.
Presentation: Serve on a serviette, on a side plate with a wrapped straw and soda spoon.
QUESTION TO ASK THE GUEST:
1) Would you prefer vanilla, chocolate, strawberry, (etc.)?
Sales tip: Try and sell an extra tot (or 2) of liqueur, to create a taste sensation, to adults
after dinner, especially if they are to full to order desserts.
LLIIP
PT
TO
ON
N IIC
CE
ET
TE
EA
A
This Ice Tea (330ml) is served in a can. The various flavours available are, e.g. Lemon,
Peach, Mango, Raspberry, however this differs from store to store. Make sure you know
which flavours are in stock.
Serve in a regular soda glass with ice & a wrapped straw.
QUESTION TO ASK THE GUEST:
1) Which flavour would you prefer: Lemon, peach or mango?
C
CE
ER
RE
ES
SS
SP
PA
AR
RK
KLLIIN
NG
G JJU
UIIC
CE
E
Apple, Red Grape or White Grape Ceres Juice (275ml).
Served in a wine glass with ice (not too much).
The tins/bottles are opened and poured at the table.
QUESTION TO ASK THE GUEST:
Would you prefer an Apple, Red Grape or White Grape juice?
LLIIQ
QU
UII FFR
RU
UIIT
T
This Liqui Fruit (330ml) is served in a can. The various flavours available are, e.g.
Orange, Guava, Mango / Orange, Breakfast Punch, however this may differ from store
to store. Make sure you know which flavours are in stock.
Serve in a regular soda glass with ice & a wrapped straw.
QUESTION TO ASK THE GUEST:
1) Which flavour would you prefer: Orange, Guava, Mango / Orange, Breakfast Punch?
FFR
RU
UIIT
T JJU
UIIC
CE
ES
S
This fresh fruit serving is 350ml Orange, Cocktail, Granadilla or Mango however this
differs from store to store. Make sure you know which flavours are in stock. The fruit juice
can be either bottled or served in a regular soda glass.
Presentation: serve with a regular soda glass & a wrapped straw – no ice.
QUESTION TO ASK THE GUEST: Would you prefer an Orange, Cocktail, Mango or
Granadilla juice? Note: Check your stores stock flavours.
30
S
SO
OD
DA
A FFO
OU
UN
NT
TA
AIIN
N
Options available includes: Coke, Diet Coke, Crème Soda, Fanta or Sprite - from the Soda
Fountain.
Presentation: serve in a soda glass (Regular or Large), with ice and a wrapped straw.
QUESTION TO ASK THE GUEST:
1) Would you prefer a: Coke, Crème Soda, Fanta or Sprite?
2) Would you prefer a regular or large soda?
THE BAR
DID YOU KNOW?
The following drinks are found in most restaurants, including ours. You may find these
listed in your wine/drinks menu. Make sure you know:
 what your store stocks,
 the questions you need to ask the guest and
 the presentation of each drink.
Legal drinking age:
Alcohol may only be served to people over 18 years of age, unless a parent or legal
guardian instructs you otherwise.
 SPIRITS
Spirits are strong alcoholic drinks. They are generally ordered as follows by guests:
o Straight: called ‘on-the-rocks’.

The spirit is poured into a short whiskey glass and ice is added, OR
o With a mixer: the spirit is mixed with a soft drink (served with ice).
 Common MIXERS drinks are: water, tonic water, soda water, coke,
coke light, tab, lemonade, sprite, sparkling juice, orange juice,
cordials (passion fruit, lime or cola tonic) etc.
In the space provided below, write the names/brands of the drinks that your store stocks:
o
WHISKEY: EG Bells, J&B, Knights, Johnny Walker Red, etc.
o
WHISKEY:___________________________________________
o
BRANDY: _______________________________________________
o
VODKA: ________________________________________________
o
RUM: __________________________________________________
o
CANE: _________________________________________________
o
GIN: __________________________________________________
 For all spirits, ask your customer, for example:
1) Which make they prefer, e.g: “Which (spirit) whiskey would you prefer, Bells or
J&B?”
2) Which mixer they prefer, e.g: “Would you like your whiskey with (mixer) water or
soda water?”
3) Would they like a single or double tot, e.g: “Would that be a single or double
Bells?”
31
Presentation:
 All these drinks are served with plenty of ice. No straw.
 The bar will pour the spirit into a:
o
single (highball) or
o double (zombie) glass.
Service:
 You will take the glass, as well as the mixer (can or carafe) to the table, on a tray.
When delivering a can or bottle, open it at the table, in front of the guest.
 Pour the mixer into the spirit for the customer; he will indicate when it is mixed to
his liking.
o Leave the left-over mixer drinks on the table.
 BEER
Beer is served in cans, bottles or draught mugs. We stock both local and international
beers. Make sure you know which is which.
In the space provided below, write the names of the beer that your store sells, indicating
if it is a local, imported or draft beer: e.g. Castle, Millers, etc
Local:
Imported:
Draft:
 CIDERS (ALCOHOLIC APPLE/FRUIT BEVERAGES)
Ciders are light alcoholic apple/fruit beverages.
They are served ice cold, in beer glasses (not mugs). No straw. No ice.
In the space provided below, write the names of the ciders that your store sells:
 LIQUEURS
Liqueurs are enjoyed on their own or as an exciting addition to different drinks (like
milkshakes, Dom Pedro’s and desserts).
List the liqueurs that your store serves: e.g. Cape Velvet, Kahlua, etc
32
 SHERRY & AFTER-DINNER-DRINKS
These drinks are generally enjoyed at the end of the meal, with coffees & desserts. They
are also very popular in cold weather.
NOTE: Sherry is served as a double tot (as is Port, Campari, Cinzano, Martini, Pimms)
List the different Sherries & After-dinner-drinks that your store serves:
 WINE & SPARKLING WINES
If you really want to impress your customers, make an effort to learn the wines: how to
pronounce the names properly, how to describe it, which different size options are
available, which wine goes best with which kind of food as well as how to serve a bottle to
your customers professionally. Please note that we serve wine with corks, as well as
screw tops.
List the wines served in your store:
White – indicate if they are semi-sweet, off dry or dry.
Semi-sweet:
Off dry:
Dry:
Red & Rose’ wines – indicate if they are red or rose’ wines.
Red:
Rose’
Sparkling Wines– indicate if they are semi-sweet, off dry or dry, and if they are white or
rose’ sparkling wines.
Semi-sweet:
Off dry:
Dry:
HOUSE WINE, served by the GLASS:.
o The glass wine served is: Semi-sweet or dry white OR red wine. When serving wine
by the glass, a full glass of wine is to be served.
 Supplied by Trinni Cella or Chill 24
QUESTIONS TO ASK THE GUEST:
1) Would you prefer a glass of white or red wine?
If white: Would you prefer dry of semi-sweet wine?
33
Here follows some really popular
BAR CLASSICS:
C
CO
OR
RD
DIIA
ALLS
S
These are flavoured syrups (Lime / Passion Fruit / Cola Tonic) mixed with either Soda
Water or Sprite. Serve as you would a regular or large soda, with a tot of the requested
cordial.
QUESTIONS TO ASK THE GUEST:
1) Which would you prefer: lime, passion fruit or cola tonic?
2) Would you prefer soda water or sprite? Would you like a regular or a large glass?
Sales tip: Certain spirits go well with cordials; a popular combination is cane, passion
fruit and lemonade. Offer additional spirits to your customers when cordials are ordered.
T
TO
OM
MA
AT
TO
OC
CO
OC
CK
KT
TA
AIILL
Tomato juice served in a single glass. Guests may want to add Worcester sauce,
Tabasco, salt and pepper.
Pre-drops: Worcester sauce, Tabasco sauce, salt and ground black pepper.
B
BLLO
OO
OD
DY
YM
MA
AR
RY
Y
If a tot or two of vodka is added to a Tomato cocktail …it is called a Bloody Mary.
Same pre-drops as the tomato cocktail, but the glass differs: serve in a long glass with
ice & a slice of lemon.
QUESTION TO ASK THE GUEST:
1) Would you prefer a double or single vodka?
Pre-drops: Worcester sauce, Tabasco sauce, salt and ground black pepper.
R
RO
OC
CK
KS
SH
HA
AN
ND
DY
Y
Half soda water, half sprite and a couple of drops of bitters. Serve in a long glass with
ice and a slice of lemon. Serve with a straw.
(NB: Bitters contain alcohol)
S
SP
PR
RIIT
TZ
ZE
ER
R
Half sprite OR soda water and half dry white wine.
Serve in a wine glass.
QUESTION TO ASK THE GUEST:
1) Would you prefer sprite or soda water with your wine?
K
KA
AT
TE
EM
MB
BA
A
Pour half a glass of red wine and top up with coke.
Serve in a wine glass.
B
BE
EE
ER
RS
SH
HA
AN
ND
DY
Y
This is a mixture of beer and sprite / lemonade.
Take a beer glass, sprite (in a carafe or tin) and the beer to the table – use a tray. Ask
permission and then slowly pour half a glass of beer and then fill the glass with sprite.
No ice or straw is served with this drink.
Note: Half a 350ml draft with a carafe’ of sprite may be served as an alternative.
QUESTION TO ASK THE GUEST:
1) Which beer would you prefer: Amstel, Castle, Black Label or Draft?
2) Would you prefer sprite or lemonade?
34
G
GIIN
NG
GE
ER
RS
SQ
QU
UA
AR
RE
E
A (single or double) tot of Ginger liqueur mixed with Ginger ale. Serve in a
long glass with a slice of lemon and plenty of ice.
QUESTION TO ASK THE GUEST:
1) Would you prefer a double or single
DECADENT DESSERTS
DID YOU KNOW?
 Presentation: Desserts are served on Spur waffle / dessert plate / kids’ plate (23cm
round plate).
Cold & Hot Desserts: The plate is sprinkled (dusted lightly) with hot chocolate
powder, using a salt shaker.
 Most desserts are served with a wrapped soda spoon (looks like a teaspoon
with a long handle), place on the right-hand-side of the plate. Make sure you know
what cutlery is needed for each dessert.
 You can offer to add a variety of liqueurs to almost any dessert, in order to
create a different taste experience – make use of the bar to up your sales (for adults
only).
 Different desserts may be combined, e.g. waffle topped with chocolate
mousse.
 The best way to sell a dessert is to hand the menu’s to your guests, whilst
looking them in the eye, have a big smile and describe two of your favourites. Then
ask them which one of the two they prefer. It works!
 Allowing your guests to share a dessert, or to take it home as a Take-Away
is another effective way of convincing them to try it.
 Should your guest not have ‘space’, remember that we also serve a wide
range of exciting coffees that can be offered (together with that tot of brandy,
whiskey, Kahlua, Frangelico, Amarula, peppermint liqueur, etc).
 NB: Customers really enjoy having a new creation whipped up especially for
them, just make sure that your kitchen staff know exactly what to do and your
managers agree to this! Also, check how busy the store is. Having to prepare any
‘non-standard’ item on a Friday night when the store is busy is probably not the best
idea.
 Most desserts are served with either cream or ice-cream, which is then
topped with a cherry. It is possible for your customer to order half cream, half ice
cream with his dessert, at no extra charge. Make sure you inform the kitchen of
special requests!
C
CH
HO
OC
CB
BR
RO
OW
WN
NIIE
ES
SQ
QU
UA
AR
RE
ES
S
Mini American-style chocolate fudge brownie squares (micro waved for 15 seconds), topped
with a dark chocolate sauce. Served at room temperature, on a dessert plate with a
wrapped soda spoon and either cream or ice cream (topped with a cherry).
Full Portion
4 x 30g squares
Half Portion
2 x 30 g squares
QUESTION TO ASK THE GUEST:
1) Would you prefer a full or half portion?
2) Would you prefer cream or ice cream with your dessert?
Sales tip:
Sell an extra liqueur.
35
C
CLLA
AS
SS
SIIC
CC
CH
HE
EE
ES
SE
EC
CA
AK
KE
E
Cheesecake topped with sweet nutty syrup, served with cream or ice cream. Served
chilled. Serve on a dessert plate with a wrapped dessert spoon.
Full Portion
Half Portion
1 x Normal square
½ x Normal square
QUESTIONS TO ASK THE GUEST:
1) Would you prefer a full or half portion?
2) Would you prefer cream or ice cream with your Cheesecake?
Sales tip:
Sell an extra liqueur
M
MA
ALLV
VA
AP
PU
UD
DD
DIIN
NG
G
This ginger malva pudding, is served hot (micro waved for 1 minute) and topped with a
generous squirt of caramel syrup. Served with cream or ice cream on the side – decorated
with a cherry. Serve on a dessert plate with a wrapped spoon.
QUESTION TO ASK THE GUEST:
1) Would you prefer cream or ice cream with your Malva pudding?
NB: This dessert goes exceptionally well with liqueur or brandy – offer this to your
customers!
LLO
OG
GC
CA
AB
BIIN
NW
WA
AFFFFLLE
E
Log cabin waffle is a hot dessert, freshly toasted, topped with cream or ice cream, then
finished off with a generous squirt of caramel syrup (and a cherry on top). Served on a
dessert plate.
QUESTION TO ASK THE GUEST:
1) Would you prefer cream or ice cream with your Waffle?
Cutlery: Wrapped table knife, fork and soda spoon
Sales tip: The guest may order half a waffle. Sell a tot of liqueur as an extra topping, or
add mint crunchies or Bingos.
IIC
CE
EC
CR
RE
EA
AM
MA
AN
ND
DC
CH
HO
OC
CS
SA
AU
UC
CE
EC
CLLA
AS
SS
SIIC
C
A sundae glass is lined with chocolate sauce and filled with soft serve, then it is topped
with chocolate sauce, a wafer fan and a cherry. Served with a small silver jug of hot
chocolate sauce and crushed nuts.
The glass, jug and spoons are served on a (folded, printed) serviette, on a side plate with a
soda spoon.
P
PE
EC
CA
AN
NN
NU
UT
TS
SU
UN
ND
DA
AE
ED
DE
ELLIIG
GH
HT
T
A sundae glass is lined with chocolate sauce, 2 Pecan nut (or Walnut) halves are placed
at the bottom of the glass. ¾ of the glass is filled with soft serve.
On top of the ice cream crushed nuts and chocolate sauce are added.
The rest of the glass is filled with cream and decorated with 4 pecan nut (or walnut) halves
(placed at equal points around the rim of the glass), chocolate sauce, a wafer fan and a
cherry.
Served on a (folded, Spur printed) serviette, on a side plate with a wrapped soda spoon.
36
C
CH
HO
OC
CO
OLLA
AT
TE
EM
MO
OU
US
SS
SE
E
This light, fluffy Chocolate mousse is served cold in a wine glass, topped with cream or ice
cream and decorated with a cherry.
Served on a (printed & folded) serviette, on a saucer with a soda spoon.
QUESTION TO ASK THE GUEST:
1) Would you like us to top off your mousse with cream or ice cream?
C
CA
AR
RA
AM
ME
ELL M
MIIN
NT
TD
DR
RE
EA
AM
M
This is a cold dessert where 3 layers of the following are alternated:
Peppermint crisp bits (mixed with crushed Tennis biscuits) and caramel mousse.
Topped with ice cream or cream. Decorate with a sprinkle of mint crunch and a cherry.
Serve in a wine glass, on a (folded, printed) serviette, on a saucer together with a soda
spoon.
QUESTION TO ASK THE GUEST:
1) Would you like us to top off your dream with cream or ice cream?
Sales tip: Adding peppermint liqueur on top may be a really tasty offer that your customer
can’t refuse.
C
CH
HO
OC
CO
OLLA
AT
TE
E LLO
OG
G
Slices of light and airy chocolate log, filled with chocolate brownie pieces and set on a
chocolate sponge base.
Served with ice cream or cream.
Serve on a dessert plate with a wrapped dessert spoon.
Full Portion
Half Portion
4 x 20g slices
2 x 20g slices
QUESTION TO ASK THE GUEST:
1) Would you prefer a full or half portion?
2) Would you prefer cream or ice cream with your Chocolate Log?
P
PA
AN
NC
CA
AK
KE
ES
S
Traditional : 2 Traditional pancakes sprinkled with cinnamon sugar,
topped with caramel syrup. Served with a fresh lemon wedge.
Banana: Freshly sliced bananas, rolled up in our homemade
heavenly pancakes, topped with caramel syrup.
Both options served with ice cream or cream.
Serve on a dessert plate.
QUESTION TO ASK THE GUEST:
1) Would you prefer Traditional or Banana Pancakes?
2) Would you prefer those cream or ice cream?
Cutlery: Wrapped table knife, fork and soda spoon
37
FFU
UD
DG
GE
EP
PIIC
CA
AS
SS
SO
O
This cold dessert contains layers of dark chocolate sponge, white
chocolate, vanilla mouse and fudge chunks, draped with a white
chocolate ganache.
Served with ice cream or cream.
Serve on a dessert plate with a wrapped dessert spoon.
QUESTION TO ASK THE GUEST:
1) Would you prefer cream or ice cream with your Fudge Picasso?
SPECIALITY COFFEES
DID YOU KNOW?
 Even though we normally only offer whiskey or Kahlua with our
speciality coffees / Dom predros, any other liqueur or spirit can be added, such as
brandy, peppermint liqueur, Frangelico, Amarula, Cape Velvet, Sambucca, etc. Be
creative!
If you don’t offer it, your customer’s won’t know it’s available!
D
DO
OM
MP
PE
ED
DR
RO
O
Whichever liqueur or spirit (Whiskey/Kahlua/Frangelico, single or double tots) the
customer prefers; is mixed with ice cream. This is poured into a wine glass lined with
chocolate sauce.
Serve on a (folded, printed) serviette, on a saucer with a wrapped straw on the side.
QUESTIONS TO ASK THE GUEST:
1) Would you prefer whiskey, Frangelico or Kahlua with your Dom Pedro?
2) Would you prefer a single or double tot? (of whiskey, Frangelico or Kahlua)
Straws:
You should always leave all straw wrappers in tact. Serve straws on the right-hand-side of
the glass.
IIR
RIIS
SH
HC
CO
OFFFFE
EE
E
(Also referred to as Kahlua coffee)
The customer’s choice of liqueur or spirit is poured into a wine glass. 2 Teaspoons of brown
sugar are added, topped with filter coffee and stirred. Decorated with cream and chocolate
powder sprinkles.
Served on a folded, printed serviette on a side plate.
Note: No sugar is added to Kahlua coffees.
QUESTIONS TO ASK THE GUEST:
1) Would you prefer a whiskey, Frangelico or Kahlua coffee?
2) Would you prefer a single or a double tot? (of whiskey, Frangelico or Kahlua)
NB: this glass will be very hot, handle it with care and warn your customer!
COFFEES
COFFEES
The following coffees offered,
also appear on the main
menu. Refer back to main
menu breakdown for more
information.
Coffee
Coffee – Refill
Decaf
Espresso
Double Espresso
Cuppaccino
Latte
38
KIDS MENU
DID YOU KNOW?
 Only people aged 12 years or younger may order from this menu.
 Kiddies garnish on all meals (excl. pizza & mighty meals):
o shredded lettuce and a slice of tomato and a sprinkle of dried parsley. No
onion ring!
 Kiddies cutlery: wrapped butter knife and fork.
 Kiddies pre-drops: Tomato sauce should accompany EVERY kiddies meal.
 Kid’s meals are served with chips or vegetables; however they may request
a baked potato or rice.
 Always confirm the kiddie’s orders with their parents.
 When placing the plate in front of the child, make sure the Spur logo is at the
top (if the plate was a watch, you would place the logo at 12 o’clock).
B
BE
EE
EFF B
BU
UR
RG
GE
ER
R
A 120g pure ground beef patty is served on a sesame seed bun.
Serve with chips or veggies.
QUESTION TO ASK THE YOUNG GUEST:
1) Would you prefer chips or veggies with your burger?
Pre-drop: Tomato sauce.
Sales tip: Try and sell an extra sauce, remember to confirm with parents before placing the
order.
R
RIIB
BB
BU
UR
RG
GE
ER
R
A 100g of Rib meat is served on a sesame seed bun.
Serve with chips or veggies.
QUESTION TO ASK THE YOUNG GUEST:
1) Would you prefer chips or veggies with your burger?
Pre-drop: Tomato sauce.
Sales tip: Try and sell an extra sauce, remember to confirm with parents before placing the
order.
C
CH
HE
EE
ES
SE
EB
BU
UR
RG
GE
ER
R
A juicy 120g pure ground beef patty served on a sesame seed bun with a slice of cheese.
Serve with chips or veggies.
QUESTION TO ASK THE YOUNG GUEST:
1) Would you prefer chips or veggies with your burger?
Pre-drop: Tomato sauce.
C
CH
HIIC
CK
KE
EN
NB
BU
UR
RG
GE
ER
R
135g Chicken breast (crumbed or grilled) served on a sesame seed bun. Serve with chips or
veggies
.
QUESTIONS TO ASK THE YOUNG GUEST:
1) Would you prefer the chicken to be crumbed or grilled?
2) Would you prefer chips or veggies with your burger?
Pre-drop: Tomato sauce.
Sales tip: Try and sell an extra sauce or slice of cheese, remember to confirm with parents
before placing the order.
39
S
ST
TE
EA
AK
KS
ST
TR
RIIP
PS
S
150g steak strips served with chips
NOTE:
1)Rump or Sirloin may be used, the kitchen will use whatever is available, do not ask their
preference.
2) The steak strips will be fried on the flat top – M to MW – Do not ask how the steak should
be cooked.
QUESTION TO ASK THE YOUNG GUEST:
1) Would you prefer chips or veggies with your steak strips?
Pre-drop: Tomato sauce.
Sales tip: Try and sell an extra sauce after confirming with mom.
R
RA
AC
CK
KO
OFF R
RIIB
BS
S
(Halaal stores serve lamb or beef ribs.
Regular stores serve pork ribs)
200g Pork ribs basted in Spur’s secret sauce.
Served with chips or veggies and kiddies’ garnish.
QUESTION TO ASK THE YOUNG GUEST:
1) Would you prefer chips or veggies with your ribs?
Pre-drop: Tomato sauce, a bone-plate, a wet wipe & 2 serviettes.
Q
QU
UA
AR
RT
TE
ER
RC
CH
HIIC
CK
KE
EN
N
Quarter chicken basted in Spur’s secret sauce, served with chips or veg and kiddies’
garnish.
QUESTION TO ASK THE YOUNG GUEST:
1) Would you prefer chips or veggies with your chicken?
Pre-drop: Tomato sauce, a bone-plate, a wet wipe & serviette.
M
MU
UM
MM
MY
YM
MA
AC
C ‘‘N
NC
CH
HE
EE
ES
SE
E
Spur Macaroni Cheese served in a lasagna bowl, on a waffle plate, lined with a Spur
serviette.
Pre-drop – Spur Tomato Sauce
S
SP
PU
UR
RFFE
EC
CT
TP
PIIZ
ZZ
ZA
A…
……
……
…..
Small pizzas served on a waffle plate. No chips or garnish is served.
QUESTION TO ASK THE YOUNG GUEST: Would you like a chicken & cheese OR pineapple,
ham & cheese OR a plain cheese pizza?
 BUFFALO BRAVE’S: Small Chicken & Cheese pizza
 BUTTERCUP PIZZA: Small Cheese pizza
 SOARING EAGLE’S FAVOURITE: Small Pineapple, Ham & Cheese pizza
40
W
N
E
W
WA
AC
CK
KY
YV
VIIE
EN
NN
NA
AS
S&
&C
CH
HIIP
PS
S (((N
NE
EW
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2 Vienna sausages cut in half and cross cut – flash fried, served on a bed of chips
Serve in a lasagna dish, on a waffle plate, lined with a Spur serviette, with a small bowl of
Spur Tomato Sauce.
C
CH
HIIC
CK
KE
EN
NN
NU
UG
GG
GE
ET
TS
S
5 Crispy Chicken nuggets served with chips or veg and kiddies’ garnish.
QUESTION TO ASK THE YOUNG GUEST:
1) Would you prefer chips or veggies?
New presentation: Serve in a lasagna dish, on a waffle plate, lined with a Spur serviette, with
a small bowl of Spur Tomato Sauce.
FFIIS
SH
H FFIIN
NG
GE
ER
RS
S
3 Golden crumbed Fish Fingers (flash-fried), served with a small portion of chips or veg and
kiddies’ garnish.
New presentation: Serve in a lasagna dish, on a waffle plate, lined with a Spur serviette, with
a small bowl of Spur Tomato Sauce.
QUESTION TO ASK THE YOUNG GUEST:
1) Would you prefer chips or veggies?
T
TO
OA
AS
ST
TE
ED
DT
TR
RE
EA
AT
TS
S
A Toasted sandwich, the 2 options available are:
1) Cheese or
2) Chicken Mayo.
Served with chips and kid’s garnish
QUESTION TO ASK THE YOUNG GUEST:
1) Would you like a toasted cheese or chicken mayo?
2) Would you like brown or white toast?
Pre-drop: Tomato sauce.
NB: Most meals are served with chips, but kiddies may have whatever they want: chips,
rice, BP, OR veggies.
C
CH
HIIC
CO
OT
TH
HE
EC
CLLO
OW
WN
N
1. Place ice cream in a silver bowl
2. Add an upside-down ice cream cone as a hat
3. Decorated the cone with 3 blobs of cream, 3 Bingos and a Sprinkle
of 100’s&1000’s).
4. Decorate the clown’s face using:
 2 Bingos for eyes,
 1 Bingo for the nose and
 1 Jelly bean as a mouth and
 1 halved Marshmallow for the ears.
Serve on a serviette, on a side plate, with a teaspoon.
41
W
WA
AFFFFLLE
EW
WH
HIIZ
ZZ
Z
A freshly toasted Waffle served with whipped cream or ice cream:
 Covered with sweet caramel syrup and
 Topped with loads of mint crunchie and rainbow sprinkles.
C
CR
RIIS
SP
PY
YC
CR
RU
UN
NC
CH
HA
AW
WA
AFFFFLLE
E
A freshly toasted Waffle served with whipped cream or ice cream:
 Covered with sweet caramel syrup and
 Topped with mini bingos & rainbow sprinkles
QUESTION TO ASK THE YOUNG GUEST:
1) Would you like cream or ice cream with your waffle?
Cutlery: Wrapped butter knife and fork.
S
SU
UP
PA
AB
BO
OW
WLL S
SU
UR
RP
PR
RIIS
SE
E
Ice cream served in a silver bowl,
 Decorated with rainbow sprinkles & mint crunch topping.
S
SU
UP
PA
AC
CR
RE
EA
AM
MY
YC
CR
RIIS
SP
PY
YC
CR
RU
UN
NC
CH
HA
A
Ice cream served in a silver bowl,
 Decorated with mini Bingos & rainbow sprinkles.
Ice cream presentation: Serve on a serviette, on a side plate, with a teaspoon.
M
MIILLK
KS
SH
HA
AK
KE
ES
S
Milk, soft serve and flavoured syrup are mixed together and poured into a kiddies soda
glass. Serve with a wrapped straw.
Syrup flavours: Chocolate / Strawberry / Caramel / Lime / Banana / Bubblegum
QUESTION TO ASK THE YOUNG GUEST:
1) Which flavour would you prefer: chocolate, strawberry or bubblegum (or any other
flavour)?
R
RA
AIIN
NB
BO
OW
WS
SH
HA
AK
KE
E
RAINBOW SHAKE: regular shake mixed with strawberry syrup & rainbow sprinkles, topped
with rainbow sprinkles
D
DO
OU
UB
BLLE
ET
TH
HIIC
CK
KS
SH
HA
AK
KE
ES
S
Horlicks, soft serve and flavoured syrup are mixed and poured into a kiddies soda glass,
which is lined with the same coloured syrup. This shake is decorated with a marshmallow
and served on a (folded, printed) serviette, on a side plate with a wrapped straw and
teaspoon.
Syrup flavours: Chocolate / Strawberry / Caramel / Lime / Banana / Bubblegum
QUESTION TO ASK THE YOUNG GUEST:
1) Which flavour would you prefer: strawberry, banana or bubblegum (or any other
flavour)?
42
LLIIQ
QU
UII FFR
RU
UIIT
T
The 250ml box of Clear Apple, Mango / Orange or Breakfast Punch juice is delivered to
the table (no glass). No extra straw is necessary as one should be attached to the carton.
QUESTION TO ASK THE YOUNG GUEST:
1) Which juice would you prefer: Clear Apple, Mango / Orange or Breakfast Punch?
N
NE
ES
ST
TLLÉ
ÉM
MIILLO
O
This is a delicious Energy food drink. The 250ml box Milo delivered to the table (no glass).
No extra straw is necessary as one should be attached to the carton.
LLIIP
PT
TO
ON
N IIC
CE
ET
TE
EA
A
Find out which flavours are available in your store, Lime, Peach, Raspberry, Mango, etc).
This can is delivered as is (no glass), with a wrapped straw placed on right hand side of can.
QUESTION TO ASK THE YOUNG GUEST:
1) Would you prefer a lemon, peach or mango Ice Tea?
S
SO
OD
DA
AS
S
All Kiddies sodas (Coca-cola / Crème soda / Fanta / Sprite) are served without ice.
Serve in a kiddies glass, with a straw.
QUESTION TO ASK THE YOUNG GUEST:
1) Would you prefer a Coke, Crème Soda, or Fanta?
S
SO
OD
DA
A FFLLO
OA
AT
TS
S
Fill ¾ of a kiddies glass with the soda of their choice (Coca-cola / Crème soda / Fanta /
Sprite), then fill the glass with soft serve. Serve with a wrapped straw, on a serviette, on a
side plate with a t-spoon.
QUESTION TO ASK THE YOUNG GUEST:
1) Would you prefer a Coke, Crème Soda, or Fanta float?
B
BIIR
RT
TH
HD
DA
AY
YP
PA
AR
RT
TIIE
ES
S
When kiddies book their birthday parties at Spur, they may select the Combo Party Meal
offer @ R_______: the meal options include a Kids Beef Burger/Fish Fingers/Viennas/
Toasties/ Pizza + a kids soda/fruit juice + a kids ice-cream and a party tin filled with sweets!
**The party meal is also available without a party tin & sweets at R_________.