Proteins Available For Upcharge Recipe
Grilled Chicken 6, Falafel 5, Shrimp 7, Salmon 12
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Ingredients
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Available Proteins (upcharge)
Method
Preparation & Serving Instructions
- 1
Grilled Chicken — prep & service
Use 6 grilled chicken breasts (approx. 6 each) as the chicken upcharge option. If not pre-cooked, season breasts lightly with salt and pepper, grill over medium-high heat 6–8 minutes per side until internal temperature reaches 74°C (165°F). Rest 5 minutes, then slice thinly and hold warm for service. Portion one breast (1 each) per order as the +6 upcharge protein.
- 2
Falafel — prep & service
Use 5 falafel patties (each) as the falafel upcharge option. If frozen/ready-to-heat, bake or fry according to package instructions until hot and crisp (typically 10–12 minutes at 200°C/400°F for baking, flipping once; or 3–4 minutes per side if shallow-frying). Drain on paper towel and hold warm. Serve one whole patty (1 each) per order as the +5 upcharge protein.
- 3
Shrimp — prep & service
Use 7 cooked peeled and deveined shrimp as the shrimp upcharge option. If raw, toss shrimp with a little oil, salt and pepper and sauté 1–2 minutes per side until opaque and just cooked (internal temp 63°C/145°F). Chill briefly if serving cold or hold warm for hot service. Portion seven shrimp (7 each) per order as the +7 upcharge protein.
- 4
Salmon — prep & service
Use 12 salmon fillets (each) as the salmon upcharge option. If raw, pat fillets dry, season with salt, pepper and a light brush of oil. Pan-sear or grill skin-side down 4–6 minutes depending on thickness, then finish 2–4 minutes skin-side up until internal temperature reaches 63°C (145°F) or desired doneness. Rest 2–3 minutes. Portion one fillet (1 each) per order as the +12 upcharge protein.
- 5
General plating & notes
When substituting or upcharging proteins for a menu item, replace the standard protein with the selected upcharge protein and note the additional charge in the order. Ensure each protein is held at safe temperatures (hot holding ≥ 60°C / 140°F or cold holding ≤ 4°C / 40°F). Label proteins for allergen-risk (shellfish for shrimp) and confirm client preferences (temperature, doneness) when necessary.
