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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