Keep ’Em Coming BackPractical help for Texas honky-tonks and dancehalls
Volume 1

From the Keep ’Em Coming Back books

The Complete PR Guide

This page is a practical extension of Volume 1. The book explains the reasoning; this resource helps put it to work.

Read Volume 1 Resources from this book

Seasonings · Batch

Poultry Brine

A structured venue recipe with yield, service, allergen, safety, costing, and scaling guidance.

Working specificationVenue test record available belowSee standards
Service snapshot

Poultry Brine

Seasonings · Batch. Cost the full portion, verify allergens, and test the recipe under the room’s real service pressure.

Standardized venue recipeTest at peak volume
Yieldfor about 20 lb poultry
Prep15 min
Cook10 min
Service styleBatch

Ingredients

  • 2 gal potable water
  • 2 cups kosher salt
  • 1 cup sugar
  • Approved herbs and spices

Method

  1. Dissolve salt and sugar and cool completely.
  2. Brine poultry only under refrigeration.
  3. Discard used brine; never reuse it as sauce.

Why this belongs on a honky-tonk menu

Dry mixes should be protected from moisture and raw-food contact. Use a working container at the raw station rather than dipping contaminated hands or tools into the master batch.

Poultry Brine should earn its place through guest demand, contribution margin, speed, ingredient overlap, and a clear connection to the room. It should not remain on the menu only because it is familiar.

Production and station plan

  • Assign the recipe to one primary station and identify the backup station or stop-sell condition.
  • Measure prep from forecast and finished yield; do not prep only from habit.
  • Use a dated house specification with exact portion, equipment, plate or package, garnish, and target ticket time.
  • Stage no more product than can remain safe and high quality through the intended service window.
  • Define the cleanup and allergen-reset procedure before the item is offered.

Quality checkpoints

CheckpointManager standard
ReceivingCorrect approved brand or specification, intact packaging, label/allergen review, and required temperature or condition.
PrepCorrect batch, weight, cut, label, date, sanitation, and raw/ready-to-eat separation.
Cook or assemblyHouse method followed; applicable critical limits confirmed with calibrated equipment.
PickupCorrect portion, presentation, temperature, garnish, package, and no uncontrolled wait.
End of serviceFood placed into approved hold, cooling, donation, or disposal process with batch identity intact.

Costing and menu review

This recipe contains 4 listed ingredient lines. Price the full serving—not only the primary protein—including trim, cooking loss, sauce, oil, bread, garnish, condiments, packaging, waste, and vendor fees. Compare food-cost percentage with contribution dollars and station time.

  • Record actual portions sold and sellout time.
  • Measure remakes, waste, plate returns, and unused prep.
  • Review vendor substitutions before service.
  • Retest the price and portion whenever the recipe, supplier, or package changes.

Safety and allergen check

Safety: Verify the current safe poultry requirement with a calibrated thermometer in the thickest relevant area and prevent raw-poultry cross-contamination.

Allergens: Spices may contain allergens; used brine is contaminated by raw poultry.

Holding and leftovers: Use current Texas/local requirements and the operation’s approved process. If time, temperature, labeling, or product history is uncertain, discard the food.

Costing and venue execution

  • Enter current vendor prices in the Recipe Cost Calculator; this page does not provide a market price.
  • Scale with the Batch Recipe Scaler.
  • Test during realistic peak volume before menu launch.
  • Document the approved portion, plate, packaging, garnish, ticket-time target, and version date.
Back to recipesOpen safety center

Recipe-to-Service Engine

Scale it, cost it and prepare it for the room.

Scaled ingredients

Batch ingredient cost

Enter the actual cost used in this batch for each ingredient. This avoids pretending that unlike units can be converted automatically.

IngredientBatch cost
2 gal potable water
2 cups kosher salt
1 cup sugar
Approved herbs and spices
Adjusted production need
Total batch ingredient cost
Cost per sellable serving
Suggested price at target
Contribution at planned price
Reference production time25 minutes

Generated service package

Private testing and house record

Document what the venue actually tested.

Notes save on this device and sync to the signed-in account when cloud saving is enabled.

Learn beyond the recipe

Understand the food, ingredient and culture.

Food familyLearn the shared operating structure.Ingredient knowledgePurchasing, yield, storage and safety.Texas cultural doorwayContinue from the plate into the culture.Kitchen AcademyConnect the recipe to staff development.
Read before using Kitchen resourcesSafety, professional-use, and verification notice
Educational reference—not approval, certification, or professional advice. Recipes, wood profiles, temperatures, yields, costs, logs, checklists, and operating suggestions are general planning material. They do not replace the current FDA Food Code, Texas Food Establishment Rules, local health-authority requirements, permits, inspections, HACCP or variance approval, fire-code review, manufacturer instructions, insurance requirements, food-handler or manager training, or qualified culinary, food-safety, legal, tax, accounting, engineering, fire-protection, medical, or insurance advice. Verify every ingredient label and allergen; prevent cross-contact; use calibrated thermometers; use only known, untreated cooking wood from a reputable source; and discard food whenever time, temperature, source, identity, or safety is uncertain. Read the full Kitchen disclaimer.