Rebecca DeHamer Kyrie Baca Lisa Kass
Stephanie LaPlant Nancy Snyder
NUTR 303 L. Copp 5 December 2012
Part One: Establishment Description
Introduction:
The demand for food trucks is in “overdrive” across the fifty states and college
campuses nation-wide are welcoming these foodservice operations to broaden the
compass of their dining services. Prestigious universities such as the University of
California Los Angeles, Massachusetts Institute of Technology, the University of
Washington, and the University of the Pacific have been allowing food trucks to operate
on their campuses for years now, and the food truck operations have seen tremendous
success with the college-aged population. The operation of food trucks on college
campuses provides students “good, healthy, authentic food at reasonable prices.” Often
times, the regulations for food trucks are even stricter than regulations for on-campus
cafes. Thus, intricate detail to business and menu planning is critical for success and
hazard-free delivery of nutritious food options to college students (Mobile Meals, 2011).
Establishment and Services Offered
Sunny Buns is an all-vegetarian food truck operating in San Diego, California.
Food trucks are mobile food service organizations that offer a variety of different food
and menu options. San Diego County currently has over 1000 food trucks (Brown 2012),
yet there are no entirely vegetarian food trucks. A survey conducted by the National
Restaurant Association (2011) found that populations aged 18-44 were more likely to
visit a food truck compared to those older than 65, and those living on the west coast
were more likely to visit a food truck than those in the south, midwest, or northeast. Due
to the southern California location and lack of other all-vegetarian food trucks, Sunny
Buns has a unique opportunity for success in this market.
Additionally, San Diego is home to numerous colleges and universities that house
a vibrant population of young people who prioritize affordable, fast, and healthy food
options. Glanz et al. (1998) found that taste, cost, and convenience were top predictors in
food selection in adults and Sunny Buns aims to offer delicious and affordable vegetarian
burgers to young adults throughout San Diego County.
Sunny Buns’ mission is to provide fun, casual, and health supportive food
throughout San Diego County. Vegetarian diets are health supportive because they
provide lower levels of cholesterol, saturated fat, and calories when compared to
traditional meat containing diets (Key, 2006). Furthermore research shows that replacing
some meat containing items, especially low quality processed meat often found in fast
food, with vegetarian substitutes can improve the nutrient quality of the diet without
requiring someone to give up meat completely (Popkin, 2009).
Consumer acceptance of meat substitutes was an important consideration in the
success of this all-vegetarian food service organization. Elzerman et al. found that the
acceptance of vegetarian meat substitutes is related to the context of the meat substitute
within the entire meal. Meat substitutes are more accepted when appropriate to the
context of the meal; for example, vegetarian meatballs would be more accepted in a
spaghetti dish compared to a piece of grilled tofu. Additionally, researchers found that the
flavors of the meal as a whole influences consumer acceptance of the meat substitute
more than the flavor of the meat substitute alone (Elzerman, 2012). The acceptance of a
vegetarian patty to replace a meat-containing patty would likely be highly accepted by
consumers, especially if the sandwich contains a range of different textures and flavors.
Description of Patron
College Restaurant Demographics
The target customer population for this foodservice organization is college
students aged 18-30. College campuses nationwide are expanding their foodservice
organizations to include vegetarian and/or vegan options. Locally, college campuses are
lacking the foodservice niche market of an all-vegetarian burger joint. The University of
California, San Diego recently opened Roots, an exclusively vegan restaurant on campus.
The University of San Diego does not have entirely vegetarian restaurant but does offer
vegetarian options at nearly all of the foodservice establishments on campus. Olive Oil
Café at San Diego State University offers an all-vegetarian menu that consists mostly of
sandwiches and salads. Community colleges in San Diego also lack an all-vegetarian
food establishment, but offer healthy food choices at many of their establishments.
While restaurants featuring gourmet burgers in San Diego seem to be very
popular, there are no similar foodservice organizations on college campuses in the area.
Among food trucks in San Diego, there are no establishments offering an all-vegetarian
menu. Sunny Buns is a very unique foodservice operation in San Diego as it offers a very
popular food choice among college-age students, meanwhile appealing to the recent
popularity of food trucks nationwide, and to health conscious individuals who may have
an interest in choosing options lower in saturated fat and higher in fiber.
Description of Service
Sunny Buns offers gourmet vegetarian and vegan burgers using eco-friendly
products and farm-to-table, mostly organic ingredients. The menu for this food truck
operation features four house-favorite burgers named after four of the five founders of the
company, The Lisa – “Spicy lil’ Thing”, The Becca – “The Fancy Lady”, The Stephanie
– “The Health Nut”, and the Nancy – “The Cali Girl.” A build-it-yourself option is also
available to patrons who prefer a taste or combination of choices not offered by the
house-favorite burgers. Original French Fries and sweet potato French Fries will be
served upon request at an additional charge. Beverages provided (extra charge) include
water and lemonade, which is made from local, organic lemons and sugar.
Our mission is to provide popular American foods (i.e. hamburgers and French
Fries) to college students in a healthful way; effectively increasing dietary fiber and
decreasing saturated fat compared with other foodservice establishments serving similar
foods. By using primarily plant-based ingredients that mimic animal-based hamburgers,
Sunny Buns is sure to be a new and healthy favorite among college campuses in the San
Diego region.
Food Procurement
Informal, just-in-time purchasing will be done by the manager on the evening
shift (3:00 pm to 9:00 pm) to allow for proper accounting of used products, products on-
hand, and products to be ordered/replenished. The rationale for the use of an informal
purchasing method is the small size of our food service operation, the urgent need for
frequent, small deliveries of fresh produce, and the relatively unstable market that a food
truck food service operation characteristically serves. Contracts with Susie’s Farm (San
Diego), Costco, and Bitchin’ Sauce have been established. Just-in-time purchasing is
done to reduce lead-time required for ordering a product, secure a steady flow of raw
materials, and most importantly, reduce the amount of inventory in the storage and
production areas as the storage space on the food truck is limited by nature. Additionally,
this type of purchasing method prevents the Sunny Buns food truck from having to store
a large amount of inventory on the truck and allows for the purchase and use of fresh,
perfectly ripe foods throughout the week delivered from local vendors (Gregoire, 2012).
Receiving will be done between the hours of 9:00 am and 11:00 am on any day of
the week, and is the responsibility of the manager of the morning shift (9:00 am – 3:00
pm). Blind receiving is the method of receiving for Sunny Buns. The manager will check
the order received by quantity, quality, and condition to ensure the order received is
correct and within the standards of food safety and quality. Inspection should include
visual inspection of all food deliveries for signs of spoilage, damage to cans or packages,
opened containers, or manufacturing defects (Calgary Health Region, 2007). The
manager will also be responsible for filling out a receiving inspection temperature log for
food products received. All products should be outside of the danger zone of 41º - 135º
and particular attention should be drawn to all potentially hazardous foods to ensure
proper food safety control (See HACCP). This log should include the date of receipt,
initials, and criteria for the control point for a particular food. Ensuring that all foods are
received prior to expiration date and from the appropriate source will be done during this
time as well.
Before completion of receiving, the director of Sunny Buns must compare blind
receiving forms which ensure compliance of the order, price, surcharges, quality,
quantity, and temperature control for potentially hazardous foods and their respective
critical control points with the invoice from the distributor. The director will also be
responsible for the completion, or signing-off, of the receiving process of an order, after
which time items will be stored in cold storage on the food truck (Gregoire, 2012).
The vendors that will be used for purchasing in this establishment are Costco,
Susie’s Farm, Bitchin’ Sauce, and foodbizsupply.com. Non-food items that will be
ordered in bulk include Ecocraft Natural Kraft Interfold Deli Wrap paper to wrap the
burgers, biodegradable ChampPak Kraft paper food take-out containers for the French
fries, EcoProducts PLA Corn Plastic Cold Drink cups (9 oz) and associated flat lids for
EcoProducts Cold Drink Cups and EcoProducts PLA Corn Plastic Straws (compostable,
unwrapped) for the beverages, and Recycled Fiber Minifold Advanced Dispenser
Napkins (www.foodbizsupply.com). In order to minimize the carbon footprint of our
establishment and minimize costs, we will not be ordering any utensils as all foods sold
from the Sunny Buns food truck are able to be eaten using one’s hands.
From Costco, ciabatta, whole wheat, white, and gluten free buns, as well as water,
eggs, tofu, black beans, breadcrumbs, spices, pickles, organic canned artichokes, organic
canned corn, cheese, and olive oil will be purchased at a wholesale price, in bulk
(www.Costco.com). Suzie’s Farm offers a farm-to-table partnership with local restaurants
and schools for purchasing and delivery of vegetables in bulk. Suzie’s Farm has several
acres of farmland in San Diego’s Border State Park that is dedicated specifically to
custom growing for local chefs. Management is responsible for weekly purchasing of
local, organic mixed greens, onions, tomatoes, sprouts, avocado, lemons, jalapenos,
mushrooms, spinach, and carrots from Susie’s Farm. All produce is delivered ripe to
maximize taste, therefore, frequent deliveries in the amount of three times weekly
(between 9:00 am and 11:00 am, Mondays, Wednesdays, and Fridays) will be necessary
to assure freshness (www.SuziesFarm.com).
Bitchin’ Sauce is a locally-owned (San Diego) company serving almond-based
sauces which have a very similar taste and texture to aioli (dairy/egg-based sauce) using
all-vegan, gluten free ingredients. Bulk purchasing of equal quantities of Bitchin’
Original Sauce, Bitchin’ Pesto Sauce, and Bitchin’ Chipotle Sauce is the responsibility of
management. Five, six-sauce orders of each sauce flavor will be done every Sunday.
These costs will be accounted for in the budgetary goals of the establishment. All
products will be purchased and picked up from the Bitchin’ Sauce stand at the Poway
Farmer’s Market on Wednesday evenings and transported in cold storage in the food
truck (www.BitchinSauce.com).
Refer to Appendix A for Purchase Order to Susie’s Farm (www.aynax.com) Refer to Appendix B for Receiving Form for Sunny Buns (Calgary Health Region, 2007) Menu Type and Output
The menu type for Sunny Buns is a semi-selective, static menu. The choices of
pre-set, house favorite burgers does not change over time, however, patrons have the
choice of building their own burger which provides many options for customization and
personal preferences. Regular French Fries or Sweet Potato Fries are offered with the
order of any burger, or on their own. House-made lemonade and water are sold in
addition to the burger and fries option.
Refer to Appendix C for menu
The Sunny Buns food truck is an establishment based on healthy, nutritious, yet
popular, food choices. At Sunny Buns we are committed to reducing the saturated fat and
trans fat in burgers and meeting one-third of the DRI for fiber in every burger option by
using vegetable based products as opposed to animal-based products. For patrons with
food allergies or a vegan lifestyle, we offer a Gluten Free burger, the “Health Nut,” and a
completely vegan and cholesterol-free burger, the “Cali Girl.” Additionally, vegan
patrons may order any burger without cheese. For our vegetarian patrons, any burger may
be ordered with the assurance that it is 100% vegetarian. Additionally, all of our sauces
with the exception of the Sunny Buns Sauce are 100% Vegan. By offering a build-your-
own-burger option, we provide patrons the added opportunity to customize their own
burger that caters to their own food preferences and/or lifestyles. Vegan patrons may
substitute a portobello mushroom patty for any burger to eliminate eggs and cheese from
their burger patty choice. Patrons desiring a gluten-free option may also construct their
own burger by choosing our gluten-free bun, the quinoa patty, tofu patty, or mushroom
patty. Additionally, all sauces served on the Sunny Buns truck are gluten free and vegan.
The Sunny Buns Food Truck will be operating at four college campuses around
San Diego county: The University of California, San Diego, The University of San
Diego, San Diego State University, and Mesa Community College (across street from
Sharp Memorial). The hours of operation are 11-8 pm, seven days a week (food prep
from 9-11 and 8-9). On weekdays, busy students looking for a lunch-like meal at various
hours throughout the day will frequent Sunny Buns. On weekends, Sunny Buns will
appeal to campus residents. Mesa Community College will only be visited during the
weekdays, and will have a significant carryover of health-conscious patrons from Sharp
Memorial Hospital during lunch and dinner hours. Two universities will be visited on a
particular day, and will alternate on a day-to-day basis.
Sunny Buns will stop taking burger orders at 7:45 pm to allow for departure to the
commissary by 8:00 pm, and arrival by 8:30 pm. There will be three employees working
on the truck at all times, with two shifts of employees on a typical day to accommodate
for an eight-hour shift each. The first shift of three employees (includes one manager)
will begin at 9:00 am and end at 3:00 pm, and the second shift of employees (also
includes one manager) will begin at 3:00 pm and end at 9:00 pm.
Social networking is critical to the marketing strategy for this food truck. Facebook,
Twitter, and Instagram will be under the direction of the manager on shift and will be
kept current and updated three times daily. The first post of the day (before 12:00 pm)
will include an update on the location the truck will be traveling on that day. The second
post (around 1:00 pm) will highlight the most unique build-you-own-burger ordered that
day, accompanied by an Instagram photo of the burger. The third post will recap any
special happenings of the day and detail the food truck route for the day to follow.
The typical output for this food truck will be, on average, seventeen to twenty burgers
per hour during slow hours (11:00 am – 12:00 pm, 2:00 pm – 4:00 pm) and thirty burgers
per hour on peak hours (12:00 pm – 2:00 pm, 4:00 pm – 8:00 pm). The average purchase
at the Sunny Buns truck will total approximately $12.50, which will include a burger (on
average, $8.49), French Fries ($2.49), and a beverage (on average $1.49, lemonade).
During slow hours, one employee will be assembling burgers, one will be taking orders
and handling money (no food preparation or contact), and one will be devoting their time
to food prep for the remainder of the day or for cold storage overnight for the following
business day. A comparison of Sunny Buns average ticket price to the ticket price of
similar establishments in San Diego may be seen in Table 1.
Table 1: Price comparison of Sunny Buns burger to chain burgers
Price Sunny Buns: Becca “Fancy Lady”
Counter: Counter Burger* Burger Lounge: Classic Lounge**
Burger $8.49 $8.95 – 11.50 $7.95 Fries
$2.49
$3.25
$2.99
*Source: http://www.thecounterburger.com/pdfs/TC_CA015_FaxForm.pdf **Source: http://burgerlounge.com/food/
Truck Description and Space Requirements
Sunny Buns’ truck is a 2001 Grumman Olsen Stepvan. The truck is 24’ from
front bumper to rear bumper, with a 16’ x 7.5’ kitchen. The truck has one 6’ sliding
service window located on the right hand side as well as an awning. There is a 50-gallon
freshwater tank, a 60-gallon wastewater tank, and a 6-gallon hot water tank as required
by the San Diego Department of Environmental Health (2012). There is one hand
washing sink provided, with a visible sign clearly labeling it for employee use before
handling food as well as a posted Standard Operating Procedure for hand washing (refer
to Appendix D) and one 3-compartment sink for dishwashing. The truck also has
reinforced floorboards in order to withstand the weight of the commercial level
equipment. The ceilings, walls, and floors are insulated with materials approved by the
National Sanitation Foundation. A 17,000-watt gasoline generator is also onboard, which
is necessary for maintaining refrigerator temperatures of less than 41 degrees Fahrenheit
while the engine is off.
Refer to Appendix D for equipment needs summary
The exterior of the truck is fitted in a custom truck wrap of the Sunny Buns logo.
The logo is displayed on both the right and left sides of the truck in accordance with the
regulations of the San Diego Country Department of Environmental Health (2012) with
lettering that is 4’ in height and 3/8 of an inch wide. A smaller logo is located on the
front and rear of the truck that lists the Sunny Buns’ phone number and address with
lettering that is 2.5’ in height.
Truck Equipment
The San Diego County Food and Housing Division mandates that all food must
be stored, prepared, and displayed on the unit during hours of operation, therefore all of
the equipment required to prepare and serve the menu items must be suitable for storage
and operation on a food service truck (2012). These items include food preparation and
temporary storage equipment such as a flat top grill, deep fat fryer, broiler, bowls, cutting
boards and utensils, an open beverage cooler, and a lemonade dispenser. A refrigerator
with a carefully maintained internal temperature of 35-40 degrees Fahrenheit is located
on the unit for temporary storage of produce, dairy, and prepared food items. All
appliances are approved for commercial use by the National Sanitation Foundation and
the American National Standards Institute. The staff is responsible for checking and
logging the internal temperature of the refrigerator three times a day while the vehicle is
in operation in order to ensure the safety of items. A three-compartment sink is necessary
for the proper washing and sanitizing of equipment during operation. A display table was
also purchased for customer access to condiments, utensils, and menus. All equipment
was professionally installed and specifically ordered to fit the dimensions of the truck,
ensuring tightly fixed joints between surfaces. All fixed onboard equipment is made of
stainless steel so that it can be easily cleaned and sanitized. Long-term bulk food storage
is not necessary on the truck, as all food items will be stored in dry storage, freezers, and
refrigerators at the commissary location (2012).
Storage Requirements
When not in operation, the truck is kept in a commissary location as mandated by
the San Diego County Department of Environmental Health. Upon entering a contract
with the commissary location, the commissary must provide a letter of approval, which
provides its consent for Sunny Buns’ use of storage and equipment. As space is limited
on the truck, the majority of dry storage takes place at the commissary location as well as
the refrigerator and freezer storage. The temperature in the dry storage at the commissary
location is maintained between 50 and 70 degrees Fahrenheit, with a thermometer
provided for accurate monitoring, in a storeroom free of any cleaning chemicals, insects,
and rodents. The humidity in the dry storage should be maintained between 50 and 60%
humidity. Humidity above this level may support bacterial and mold growth, insect
infestation, can rusting, and caking of dry ingredients. Cold foods in the commissary and
onboard the truck are kept in a refrigerator maintained at a temperature below 41 degrees
Fahrenheit (refer to Appendix D) and frozen food storage at the commissary is
maintained at a temperature below 0 degrees Fahrenheit. Remote reading thermometers
are placed outside the refrigeration units onboard the truck and inside the commissary
location as well as outside the commissary freezer to allow for temperature reading
without opening the door. Frozen and refrigerated foods are packaged tightly in vapor-
proof material to prevent the loss of moisture as well as freezer burn. These foods are
also marked with the date frozen in order to maintain the safety and freshness of
ingredients. Foods kept in dry storage are kept in clean packaging with tightly fitting lids
that are marked with the date of arrival and expiration. Foods are stored on adjustable,
sturdy metal shelving and off the floor in both dry and cold storage (Gregoire, 2012).
Personnel Requirements
All staff involved in the preparation and service of food must have a valid food
handler’s card. Furthermore, an employee with a valid food manager safety certificate
must be onboard the truck at all times (2012). During hours of operation there are to be
three employees in the unit, two involved in the handling of food and one person is
responsible for monetary transactions and is not to come into contact with food. The
personnel are not only responsible for meal production, but also for maintaining a clean
and safe environment for food preparation and monitoring and logging refrigerator
temperatures. The small workspace available onboard the truck limits the amount of
employees that can work at a given time, making it imperative that tasks involved in
maintaining a clean preparation area, safe food storage, and meal preparation are
executed properly and efficiently. Because Sunny Buns travels to different locations in a
single day, the peaks and valleys of sales are consistent and predictable and service times
are very busy and fast-paced, but quick.
Part Two: Goals Budgetary Goals
When it comes to food businesses there are two areas that budgetary costs fall
under: the start up and the ongoing costs. The majority of the budgetary analysis will
focus on the ongoing costs that accrue on a monthly basis. We wish to also touch on the
start up costs in order to identify the amount of money needed to get Sunny Buns rolling.
The first major expense is the price of the truck itself. Used trucks can be found
between the price of $20,000 and $100,000, but will usually require additional fees for
kitchen construction (Starting, 2012). Following in the footsteps of other high-end food
trucks in San Diego, Sunny Buns will be customizing the Grumman Olsen Stepvan-truck
to include a flat top grill, deep fat fryer, broiler, refrigerators, open beverage cooler,
lemonade dispenser, storage for bowls, cutting boards and utensils. The National
Sanitation Foundation and the American National Standards Institute must approve all
appliances for commercial use, which constitutes the need for customization. Once
finished, the custom build will cost $200,000 and will include local and federal permits
included in this process (Swinford, 2012).
All employees will obtain Food Handlers Licenses. Health permits, liability
insurance and vehicle insurance will be acquired and maintained at $1,000/month
(Starting, 2012; Swinford, 2012). The truck will be parked at the Mira Mesa commissary
location (San Diego Catering - Rotisserie Affair, 7313 Carroll Rd, San Diego, CA 92121)
based on San Diego city regulations for long-term bulk food storage in freezers,
refrigerators, and dry storage for a monthly fee of $1,000 (Swinford, 2012).
Sunny Buns will employ 7 staff (5 founders and 2 non-founders) members. The 2
non-founders will be paid a minimum wage of $8/hour (U.S., 2012). Living wage in San
Diego for an average adult, before taxes, is $1,973 per month (Living, 2012). A main
budgetary goal for Sunny Buns is for all five of the founders to maintain a minimum
income at this level for living in San Diego. All five founders will work 7-days a week
reaching 43 hours/week at a wage of $10.60/hr in order to reach this goal. Seventy-three
percent of food truck operators say that they have about 2 employees, meaning that the
owners are the ones on the truck most days (Starting, 2012). This places staffing expenses
at $10, 201/month for all 7 employees running the truck 7-days a week.
The Sunny Buns truck runs on diesel fuel, and similar to other food trucks gets 10
miles to the gallon (Starting, 2012; Swinford, 2012). The commute will be between Mesa
College, UCSD, USD, and SDSU. Her average daily mileage ranges from 20-30 miles,
with a weekly average of about 170 miles. With current diesel gas prices around
$3.91/gallon, about $288/month will be spent on travel (San Diego, 2012).
Raw food costs and non-food packaging product costs are both calculated from
our typical output of seventeen to twenty burgers per hour during slow hours (11:00 am –
12:00 pm, 2:00 pm – 4:00 pm) and thirty burgers per hour on peak hours (12:00 pm –
2:00 pm, 4:00 pm – 8:00 pm). We anticipate selling 231+ burger sales/day, 1,617 burger
sales/week, and 7,000 burger sales/month. Preparation for these sales will be balanced
between informal purchasing at Costco and just-in-time purchasing from Bitchin’ Sauce
and Susie’s Farm. Since individual burger sales depend on many variables, the weekly
purchasing budget will shift according to ingredients needed. Purchases from Costco will
cost about $150/week. Purchases from Susie’s Farm include will cost approximately
$55/delivery, three times/week, which approximates $165/week. We will purchases
approximately 33 containers/week of Bitchin’ Sauce, which totals $150/week (Bitchin’,
2012). Total food purchases are estimated at $2000/month.
Non-food biodegradable product costs include deli wrap, take-out containers, cold
drink cups, lids, straws, and napkins. All quantities of products range from 200-6,000 and
some will need purchasing weekly, and total approximately $1,192.41/week (Starting,
2012). Monthly cost of all non-food products comes to $5,127.
All ongoing costs (insurance, commissary rent, staffing, gas, food, and non-food)
are $39,102.33/month in order to maintain Sunny Buns. This does not account for the
initial start-up cost of the truck, which was purchased from group savings and a small
loan. According to our typical output projection of burger sales, these calculations have
us bringing in initial excess income of $1,700/month ($20,412/year) until sales improve
with increasing popularity.
Refer to Appendix E for budget summary and analysis Refer to Appendix F for AP Burger Costs
Nutritional Goals
San Diego has many vegetarian restaurants, as well as a number of burger
restaurants that offer a vegetarian option. Evolution Fast Food, for example, is an entirely
vegan restaurant located near Balboa Park. Their mission is to “improve the world with
delicious, nutritious fast food that is good for you and good for the earth”. The restaurant
offers wraps, sandwiches, sides, and burgers that are plant based and promised as “low
fat and cholesterol free” (about evolution, 2012).
Working off of a similar model, Sunny Buns has two main nutrition goals. First,
all Sunny Buns burgers will provide less than 30 percent of the DRI for saturated fat (six
grams for a 2000 kilocalorie diet). Saturated fat is a less healthy form of fat that should be
limited to less than ten percent of kilocalories from fat. The second goal is to provide
one-third of the DRI for fiber, approximately eight to ten grams per burger. Fiber is an
important dietary component that helps promote healthy cholesterol balance, regularity,
and satiety by slowing gastric emptying. Saturated fat and fiber were chosen because the
standard American diet is often over the DRIs for saturated fat and under the
recommendations for fiber (Krause, 2012). Table two shows the comparison of a Sunny
Buns burger to two popular fast casual burger restaurants in San Diego.
Table 2: Nutritional comparison of Sunny Buns burger to chain burgers
Nutrient Sunny Buns: Becca “Fancy Lady”
Counter: Counter Burger* Burger Lounge: Classic Lounge**
Saturated fat 5.6 g (28% of DRI) 18 g (90% of DRI) 13 g (65% of DRI) Fiber
11.2 g (32-34% of DRI)
4 g (11-14% of DRI) 4 g (11-14% of DRI)
*Source: http://www.thecounterburger.com/nutritional-information/ **Source: http://burgerlounge.com/pdfs/burgerlounge-nutritionals-090111.pdf
Goals
1. To reduce the amounts of saturated fats in Sunny Buns burgers.
2. To increase the amount of fiber in Sunny Buns burgers.
Strategies
1a. Nutrient based menu planning (based on DRI)
2a. Nutrient based menu planning (based on DRI)
Objectives
1b. To provide less than 30% of the DRI for saturated fat.
2b. To provide at least on third of the DRI for fiber.
Tactics
1c. Balance use of foods high in saturated fats (such as cheese) with foods high in
unsaturated
fats (such as avocado and vegetable oils).
2c. Liberal use of high fiber foods in all components of Sunny Buns burgers (such as
beans,
whole grains, and vegetables).
Refer to Appendix G for nutritional analysis
Part Three: Food Safety HACCP Program Potential Risks
Sanitation, safety, and maintenance are essential factors involved in any food
service organization. It is the duty of management to be able to identify potential risks
throughout the procurement, production, and distribution of the product and set up a plan
to control, eliminate, or prevent these hazards from contaminating foods which could
result in food borne illness. This is the foundation of a HACCP (Hazard Analysis and
Critical Control Points) plan, which aims to identify and assess potential hazards, identify
control and critical control points, establish critical limits, monitor critical control points,
take corrective action, verify that the system is working, and set up a record keeping
system (Gregoire, 2012).
The steps involved in the HACCP plan are essential in protecting the staff and
customers from physical, chemical, or biological hazards, which can result in food borne
illness if not handled appropriately. Hygiene is one of the most important methods for
preventing the spread of pathogenic (or disease causing) food borne illness. Hand
washing, for example, can stop the spread of diseases like Hepatitis A, so it is vital that
employees wash hands correctly and often (every 30 minutes), especially after using the
restroom or touching any possibly contaminated items. Temperature also plays an
important role in the spread of microorganisms as many biological pathogens are killed
by heat or refrigeration. Thus, foods must be cooked to the proper temperatures and for
the correct amounts of time, refrigerated at 41 degrees Fahrenheit or below and never left
out at room temperature (Gregoire, 2012).
In addition, chemical hazards such as pesticides, detergents, sanitizers, additives,
preservatives, and toxic metals also pose significant threats in any food service operation.
Cleaning products should always be kept in sealed, labeled containers and away from
food items. Integrated pest management can be used instead of pesticides to prevent pest
access to the food service system. Labeling foods that contain allergens like nuts, soy,
dairy, and wheat can also prevent chemical contamination for those with food allergies.
Finally, high acid food items should not be stored in metal lined containers as the metal
has the potential to leach into the product and contaminate the food (Gregoire, 2012).
Finally, physical contamination occurs when foreign objects enter the food, either
intentionally or unintentionally. Common physical contaminants include twist ties,
plastic packaging, glass, metal, hair, etc. Special attention must be paid to hair restraints,
the use of shatterproof glass, and the proper disposal of packaging in order to protect the
consumer from injury. The HAACP program is in place in order to ensure that
contaminants like these, as well as biological and chemical contaminants, are controlled
and eliminated or prevented from entering the foods in the first place. With careful
attention, Sunny Buns, like other food service operations can deliver a delicious, yet safe
product to its customers.
HACCP Programming
Sunny Buns has a HACCP plan in place in order to have a proactive system that
works to control certain points in the food service process that have been identified as
potential health risks. Control points for Sunny Buns are as follows: time-temperature
controls for all burger patties containing raw egg, temperature controls for cheese, sauces,
and prepared vegetables, and the prevention of cross-contamination during food service
hours in the truck.
Raw eggs are considered a potentially hazardous food due to their high protein
content and their need for temperature controls to prevent bacterial growth (Gregoire,
2012). Raw eggs are used in the black-bean burger as a binding ingredient. Critical
control points for the raw eggs starts with inspecting the eggs before purchasing for
cracks in the shells and for proper temperature. Eggs will not be purchased if they have
visible cracks or dents in the shells, or if the eggs have not been maintained below 41
degrees Fahrenheit. Once purchased, eggs will be stored at 41 degrees Fahrenheit until
needed during the last step of the black-bean burger recipe preparation. Once eggs are
needed the appropriate amount will be removed from the refrigerator and cracked into a
bowl, then the shells will be discarded. Eggs will be added to the burger ingredients and
blended into the rest of the mixture using a food processor.
Finished raw burger mixture will be portioned into patties using a 3-ounce scoop
and then formed by hand. Formed patties will be placed onto a parchment paper lined
baking sheet and full baking sheets will be stored on the bottom racks of the truck
refrigerator. The bowl that contained the raw eggs, the 3-ounce scoop, and the food
processor will then be washed in a three-compartment sink using 25 ppm of chlorine as
the sanitizing component.
Raw, refrigerated burger patties will not be removed from cold storage until
needed for an order. Once the burger is needed it will be placed directly on the grill and
cooked until it reaches an internal temperature of 145° (See appendix E for path of
hazardous ingredient flow-chart). Cheeses, sauces, and prepared vegetables (such as
sliced onion and tomato) will be held at 41 degrees Fahrenheit or below in cold storage
(Gregoire, 2012).
In order to prevent cross-contamination during food preparation Sunny Buns will
follow this order of food preparation: all vegetables will be prepared (washing of all
vegetables, slicing of onions, tomato, and avocado) and placed in cold storage and
utensils will be washed and sanitized. Burger patties will be made as outlined above and
placed in cold storage and the soiled utensils will be washed and sanitized (Gregoire,
2012).
To prevent cross-contamination during food service Sunny Buns will always have
three employees working in the truck. The first employee will be in charge of
transactions and handling all money and will not handle any food products. The second
employee will be in charge of cooking raw foods including burger patties and French
fries and ensuring that all burgers reach the proper internal temperature. The third
employee will handle prepared foods and be in charge of toasting buns and assembling
the sandwiches. This system has been used in similar food trucks and has been effective
in preventing cross-contamination (Buns, 2012).
All employees will wear clean clothes, clean aprons, closed toed shoes, and
hairnets or hats during shifts. Both of the employees handling food items will wear
disposable, food grade gloves at all times and will change their gloves as specified in the
San Diego County Food Handlers pamphlet. All employees working the truck will also
have a current food handler’s license on file with the San Diego County Health
Department.
Refer to Appendix H for path of hazardous ingredient flow chart
Refer to Appendix I for standard operating procedures for hand washing
Refer to Appendix J for sample temperature log
Part Four: Recipe Development Recipe Standardization
Recipe standardization is an important process in ensuring the quality and
consistency of the food produced in any food service organization. It is imperative that
Sunny Buns standardize all burger patty recipes and train all employees on how to
properly assemble burgers in order to reduce variability in menu item preparation and to
control food costs due to over or under portioning (Gregoire, 2012). Sunny Buns will be
able to effectively reduce menu variation by using special portioning tools and by
insisting on rigorous employee training and education on food production and assembly.
All sauces will be portioned using a #40 scoop that measures 1.5 tablespoons of
sauce. French fries will be portioned using one stainless steel French Fry scoop to control
for variations in serving sizes. Recipe cards containing specified portions of all burger
components, including produce, will be mounted near the burger assembly workstation in
the truck for easy reference by employees.
The burger patty recipes were created by altering existing recipes to meet the
needs of the Sunny Buns target customer demographic and the nutritional goals
established by the business founders. Existing recipes were analyzed for nutrient content
using Nutritionist Pro software from Axxya Systems, (Stafford, TX) and then changes
were made to the recipe until the nutrient goals were met. The recipes will be prepared
multiple times using different production and cooking techniques until a satisfactory
product is obtained. Recipes will then be tested in small groups of college-age volunteers
using a variety of sensory testing evaluations for ranking flavor, texture, spice,
appearance, and likeability of the product. The recipe will likely be changed again
according to consumer feedback and re-analyzed for nutrient content. Once the recipe is
finalized, it is standardized and instructions will be written for production, storage,
cooking, and assembly of the final product.
Refer to Appendix K for block recipe standardization
Appendix D: Equipment Needed to Prepare and Serve Meals
Equipment Function Food Items Food Truck To contain all equipment needed to prepare
and serve meals and for transportation to food service locations
All items
Flat-Top Grill For cooking menu items Tofu Burger, Portabella Burger, Black Bean Burger,
3 Compartment Sink Used to clean and sanitize food preparation equipment
N/A
Cold Drink Dispenser To mix lemonade and hold it at a cold temperature
Lemonade
Open Beverage Cooler To hold bottled drinks at cold temperatures Bottled water Food Processor To blend, chop, or emulsify Spicy Chipotle Spread, Greek
Style Yogurt Sauce, Quinoa Burger,
Large Skillet To cook menu items Quinoa Burger Deep Fat Fryer To fry menu items Sweet potato fries, French
Fries Refrigerator To hold menu items and ingredients at a safe
cold temperature (below 40 degrees Fahrenheit)
Prepared sauces, produce, and dairy
Broiler Used for toasting and heating foods Breads Potato Slicer Used for slicing whole potatoes into French
fries Sweet potato fries
Preparation Utensils: For chopping and stirring, and mixing, All burgers, toppings, and
Spatula, Knives, Spoons, Forks
flipping sauces
10 Large Bowls Mixing, and holding Sauces and Burger mixtures 4 Cutting Boards Surface used for chopping and other
ingredient preparation All prepared food items
2 Step-on trash cans For disposal or recyclable and non-recyclable waste
Food waste
Cash Register For use with all monetary transactions N/A Display Table For easy customer access to condiments and
non-food items Condiments, utensils, napkins, flyers
Compostable plates, utensils, cups, and to-go boxes
Environmentally friendly disposable paper goods for food serving and consumption
N/A
Appendix E (Part A): AP/EP Cost and Percent Yield
Ingredient 50 Yield Raw AP Cost
% Yield
EP Cost
Oregano 1.39/.25oz (1tsp/6 burgers; .69/tsp) 8.33 tsp $5.75 100% $5.75 Cumin 1.69/oz (1tsp/6 burgers; .42/tsp) 8.33 tsp $3.50 100% $3.50 Chili Powder 1.39/.9oz (1tsp/6 burgers; .17tsp) 8.33 tsp $1.42 100% $1.42 Garlic Powder 1.39/1.1oz (.5tsp/6 burgers; .09/.5tsp) 4.17 tsp $0.38 100% $0.38 Salt .99/120.9tsp (.5tsp/6 burgers)[4.65tsp/oz, 10.32oz/cup] 4.17 tsp $0.03 100% $0.03
Pepper .99/312tsp (.5tsp/6 burgers) [12tsp/oz, 4oz/cup] 4.17 tsp $0.01 100% $0.01 1. Spice Blend 12.5 tbsp $11.09 100% $11.09 2. Beans .89/can (1 can= 15oz/6 burgers) 7.81 # $7.42 100% $7.42 3. Eggs 1.89/12 (.5/6 burgers) 4.17 eggs $0.66 100% $0.66
4. Onion .82/ea (1 onion/6 burgers) 8.33
onions $6.83 100% $6.83
5. Bread Crumbs 2.99/15oz (1cup/6 burgers, .75/cup) 8.33 cups $6.25 100% $6.25
Total Cost
50 Yield $32.25 100 Yield $64.50 150 Yield $96.75
Appendix E (Part B): Budget Summary and Analysis
Expense Cost/Item Price
Truck (custom built Grumman Olsen Stepvan + City, Health Permit) 200,000 start-‐up State, Federal, City Licenses, Food Handlers Licenses, Liability + Vehicle Insurance 1,000 monthly Mira Mesa Commisssary Rent 1,000 monthly Staffing (7 employees: 2 non-‐founder @$8/h, 5 founders@$10.60/h) 10,201 monthly Gas (Driving to UCSD, UCS, SDSU, Mesa College) 288 monthly Food 1,999 monthly Non-‐Food packaging 5,127 monthly
MONTHLY TOTAL $39,102 monthly total
Sample Costco Purchasing Price Black Bean Cans (10 count) 3.99 week Eggs (60 count) 9 week Breadcrumbs (4#) 5 Cumin (5#) 19 Dijon Mustard (9.25#) 14.5 Olive Oil (1 Gallon) 15 Canola Oil (35 Gallon) 25 week Balsalmic Vinegar (34 oz) 4 Cheddar (5#) 15 week Jack (5#) 15 week American (5#) 15 week Goat Cheese (1#) 7 week Catsup (10#) 3.37 Mayonnaise (1 Gallon) 7.04 Capers (32 oz) 7.87 Pickles (1 Gallon) 5.59 week Sugars (50#) 25.25
Wheat Rolls (12 pack @4) 10.56 week Ciabatta Rolls (12 pack @4) 10.56 week White Rolls (24 pack @4) 10.56 week Gluten-‐free Rolls (12 pack @4) 10.56 week WEEKLY TOTAL $137.82 week
Non Food Products Price Ecocraft Natural Kraft Interfold Deli Wrap Paper (6,000) 67.40 week Biodegradable Champ Pak Kraft Paper Food Take-‐Out Containers (200@8) 576.00 week EcoProducts PLA Corn Plastic Cold Drink Cups (1,000 @2) 179.18 week Flat lids for EcoProducts Cold Drink Cups (1,000 @2) 146.00 week EcoProducts PLA Corn Plastic Straw (1,600) 153.00 week Recycled Fiber Minifold Adv Dispenser Napkins (6,000) 71.55 week WEEKLY TOTAL $1,194.00 week MONTHLY TOTAL $5,132.00 month
Appendix F: AP Costs for Burgers
The Lisa (Spicy lil' thang):
• Whole Wheat Bun .41 • Black Bean Burger .67 ea. • Jalapeno Jack Cheese .76 (2oz) • Bitchin' Chipotle Sauce .52 (1oz) • Mixed Greens .39 • Jalapenos .03 (1/4) • Grilled Onions .21 (1/4oz) • Avocado .25 (1/4)
$3.24
The Becca (Fancy lady):
• Sunny Ciabatta Bun .64 • Portabella Burger .92 ea
• Goat Cheese Spread .87 (1oz) • Bitchin' Pesto Sauce .52 (1oz) • Baby Spinach .39 • Red Onion .21 (1/4oz) • Artichokes 1.19 (1.5oz)
$4.74
The Stephanie (Health Nut; Gluten Free):
• Gluten Free Bun .82 • Quinoa Burger 1.18 ea • Bitchin' Original Sauce .52 (1oz) • Baby Spinach .39 • Grilled Onions .21 (1/4oz) • Tomato .06 (1/4) • Sprouts .14 (1/2oz)
$3.32
The Nancy (Cali Girl; Vegan):
• Whole Wheat Bun .41 • Tofu Patty 1.35 • Sunny Bun Sauce .30 (1oz) • Mixed Greens .39 • Tomato .06 (1/4) • Pickles .10 (1oz) • Grilled Onion .21 (1/4oz) • Avocado .25 (1/4)
$3.00
Appendix H: Path of Hazardous Ingredient Flow-chart PHF: eggs Flow of Food Potential
Hazards Control point/ Critical control point
Critical Limits
Monitoring Procedures
Corrective Action
Receiving Bacterial growth, damage to eggshells that compromise integrity of egg
Maintain proper packaging and storage; maintain proper cold storage temperature
Use approved suppliers, check that eggs have been maintained at 41° or less, check eggs for cracks and dents before
Visual inspection, check temperature logs
Reject or discard any eggs with cracks or dents, reject eggs not at proper temperature
purchase Storage Bacterial
growth, cross-contamination
Maintain proper cold storage temperatures
Maintain proper cold storage temperature of 41° or less, store eggs below raw and non-hazardous foods
Maintain proper temperature logs
Discard eggs not kept at proper temperature
Preparation Cross-contamination
Maintain proper preparation and sanitation procedures
Use approved appliances for raw foods, properly clean and sanitize all contaminated equipment
Observe employee food handling and sanitation practices
Discard any food not prepared using correct and sanitized equipment
Cooking Bacteria not killed
Reach proper internal temperature for appropriate time
Cook patty to 145° for 15 seconds
Use thermometer to check for proper internal temperature of patty
Reheat patty to 165° if less than two hours old, discard patty if older than two hours
Serving Food not served at correct temperature
Cook patty to order and serve immediately
Cook patty to order, no hot holding, serve food immediately
Observe flow of food through kitchen
Discard food not served immediately
Appendix I: Sunny Buns Standard Operating Procedures for Hand washing
All employees must wash their hands to prevent the contamination of food and food contact surfaces by bacteria and viruses.
o Employees must wash hands • Before starting work • Before putting on gloves • When entering food prep area • Before handling food • After using the restroom
• After touching face, hair, clothes, body • After eating, drinking, smoking, chewing gum • After coughing, sneezing, or using a tissue • After taking out the garbage, cleaning, or touching dirty dishes • After handling money • Before and after handling raw meat • After touching anything that might contaminate your hands
o Hand washing must take place only at the designated hand washing sink or
restroom sink
o Hand washing Steps: 1. Unroll single-use paper towel from dispenser 2. Roll up sleeves and remove any jewelry 3. Wet hands and harms with 110 degree running water 4. Dispense enough liquid soap necessary to form a lather 5. Rub hands and arms vigorously with soap for 20 seconds 6. Rinse hands and arms with 110 degree running water 7. Rip paper towel from dispenser and dry hands 8. Turn off sink and open door with the paper towel to avoid hand contamination
o Manager on Duty:
• Train employees regarding the proper hand washing technique. • Observe employee hand washing and instruct them to rewash hands if not
done properly. Retrain hand washing technique if necessary. • Ensure that soap and paper towels are available and that dispensers are in
proper working condition. • Ensure that sink is running properly, with adequate temperature and water
pressure.
Appendix J: Sunny Buns Cold Food Temperature Monitoring
Date Name Food Item
Critical Limit
Holding Time
Temp. 11am
Temp. 2pm
Temp. 5 pm
Corrective Acticon
Appendix K: Block Recipe Standardization
Menu item: black bean burger patty Target Market: ovo-vegetarians, non-vegetarians Ingredient Yield 50x Yield 100x Yield 150x Preparation HACCP black beans, canned
8.33 pounds 16.6 pounds 24.99 pounds Rinse and drain black beans, place in large bowl
CP
large egg 5 eggs
10 eggs 15 eggs Crack egg(s) into a small bowl, whisk, and add to large bowl
CCP
yellow onion, chopped
2.083 quarts 4.166 quarts 6.249 quarts add to large bowl
CP
bread crumbs 2.083 quarts 4.166 quarts 6.249 quarts add to large bowl
CP
spice blend (oregano, cumin, chili powder, garlic powder, salt, and pepper)
.5 c + 3 tbsp 1.25 c + 2 tbsp
1.75 c add to large bowl
CP
Preparation: -Blend ingredient mixture in small batches in food processor until it reaches a smooth, uniform consistency. -Scoop black bean mixture into a 3-ounce portion using a #10 scoop and then form into a patty by hand by employees wearing disposable food grade gloves (CCP). -Place formed patties onto a sheet pan lined with parchment paper and cover top of patties with additional parchment. -Continue making new layers of patties until there are four layers, then cover full sheet pan with plastic wrap. Storage: -Store all formed patties on a sheet pan wrapped in plastic wrap on the bottom shelf of the refrigerator at 41 degrees Fahrenheit or less (CCP). Cooking: -Cook all patties on a greased flat top grill for five minutes per side and until patties reach an internal temperature of 145 degrees Fahrenheit or above for at least 15 seconds (CCP). *CP: Control Point *CCP: Critical Control Point
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