What are the specific procedures for handling 'Philly' chicken at Jersey Mikes?

| d. | Hot Su | bs | . 1 | | | 1. | Hot Subs | . 1 | | | 2. | Hot Sub Tempering Guide | . 1 | | | 3. | Wrapping Hot Subs | . 1 | | | 4. | Product Specifications | . 2 | | | | 1. "Philly" Steak Handling Procedures | . 2 | | | | 2. "Philly" Chicken Handling Procedure | . 3 | | | | 2. Steak and Chicken Handling Guide | . 4 |

• 7.1 Franchisor will provide to Franchisee during the term of the franchise online access to the Confidential Operations Manual, which may include one or more separate manuals as well as audiotapes, videotapes, computer software, compact discs, information available on an Internet site, other electronic or digital media or written materials (collectively, the "Manual") containing the System Standards and suggested specifications, standards, operating procedures and rules prescribed from time to time by F ranchisor for JERSEY MIKE'S Restaurants and information relative to other obligations of Franchisee hereunder and the operation of its Franchised Restaurant. The Manual contains proprietary information of Franchisor and shall be kept confidential by Franchisee both during the term of the franchise and subsequent to the expiration or termination of the franchise. Franchisor shall have the right to add to and otherwise modify the Manual from time to time.

• 14.5 An initial list of specifications, approved manufacturers, distributors, suppliers, approved merchandise, products, materials and training and the Manual shall be provided by Franchisor to Franchisee during Franchisor's initial training program.

• 13.7 Franchisee agrees that all menu items shall be prepared in accordance with recipes, cooking techniques and processes designated by Franchisor.

Franchisee acknowledges that such recipes, cooking techniques and processes are integral to the System and failure to adhere to such recipes, cooking techniques and processes shall be detrimental to the System and the Marks.

• 14.3 Franchisor may inspect the Franchised Restaurant either with its own personnel or with independent contractors and shall advise Franchisee of problems disclosed in reports of those inspections which Franchisor determines are material to the Franchised Restaurant. Franchisor may furnish Franchisee with such assistance in connection with the ope ration of the Fr anchised Restaurant as it determines is appropriate. Operations assistance may consist of advice and guidance with respect to:
  • a. Proper utilization of procedures developed by a JERSEY MIKE'S Restaurant with respect to services regarding the service and sale of sandwiches and other food and menu items, and related items and materials as approved by Franchisor;

Source: Item 22 — CONTRACTS (FDD page 77)