mackenzieannestark.weebly.com€¦ · web viewconsisting of many delicious recipes. the portion...

Senza GlutineNutrient Constraint: Gluten-Free

NUTR 395: Quantity Foods Production and ManagementSpring 2012

Team 5Kelsey Conrow

Skye WattsMackenzie StarkLaura Cameron

Table of Contents Page NumberPlanning1. Vision, Mission, Goals & Objectives 32. Description of Menu & Theme 33. Job Descriptions 3-54. Master Schedule 5-65. Marketing Plan 6-86. Sustainability Plan 87. Food Safety & Sanitation Plan 8-118. Evaluation Plan 11-13

Nutrition & Food Safety1. Menu 132. Standardized Recipes 13-173. HACCP Plan 18-254. Nutrient Constraint Explanation 25-265. Nutrient Analysis 26-306. Accommodation Plan for Food Allergies 307. Make vs. Buy Justification 30-32

Budget & Financial Analysis1. Budget & Actual Expense Record 32-332. Procurement Records 333. Cost Analysis (cost per recipe, portion, meal) 33-354. Cost Analysis (fixed & variable costs) 35-365. Break Even Analysis 366. Menu Prices, Justification, Food Cost % 36-37

Marketing1. Guest List 372. Invitation 383. Guest Menu 384. Education Materials 39-405. Description of Oral Presentation at Dinner 40

Evaluation1. Re-state Project Objectives & Assess Completion 40-412. Assessment Tools 41-423. Survey Analyses & Summaries 42-454. Evaluate Adherence to Master Schedule 455. Evaluate Adherence to Nutrition Constraint 456. Evaluate Adherence to Budget Constraints 467. Evaluate Adherence to Sustainability Plan (Food Waste) 46-478. Evaluate Adherence to Marketing Plan 479. Evaluate Adherence to Food Safety & Sanitation Plan & HACCP Plans 4710. Adherence to Evaluation Plan 47-4811. Overall Impressions & Lessons Learned 48-49

2

Planning:1. Vision, Mission, Goals, and Objectives

Vision: At Senza Glutine, our atmosphere is friendly and welcoming where we will provide gluten-free Italian food that is fresh, healthy, and delicious.

Mission: We will provide gluten-free food in a cleanly environment focusing on giving people with Celiac a relaxing restaurant experience. We will achieve sustainability by composting, recycling, using energy star appliances and smaller portion sizes.

Goals: Gluten-Free Ingredients/Products Food Waste Stay Within Our Budget Local Foods

Objectives: Gluten-Free Ingredients/Products

o We will strive for 100% gluten free products in the food prep/kitchen area of our restaurant

o We will order our food from reputable suppliers and distributors that sell 100% gluten free products

Food Wasteo We will strive for zero plate waste by serving small portion sizeso We plan to compost all pre-plate waste and recycle 100% of the products that

are recyclable Stay Within Our Budget

o We will forecast the expected guest attendance each month to compensate for the ebb and flow

o Through forecasting, we will strive to buy exact amounts of ingredients for our standardized recipes to reduce unnecessary overspending

Local Foodso We will purchase our eggs and cream from a Montana producero We will purchase our Italian sausage from Ross Peak Ranch

2. Description of menu and theme The cuisines of France and Italy have inspired the menu at Senza Glutine, consisting of many

delicious recipes. The portion sizes are kept small, providing appropriate and healthy servings sizes that will leave the customer feeling satisfied and help prevent plate waste and overeating. The menu is 100% gluten free, providing a friendly and comfortable environment to customers with Celiac Disease and those without. To guarantee the elimination of gluten from the meals, each ingredient is purchased individually to create meals made from scratch.

The flavors of Senza Glutine’s menu were derived from France and Italy and have inspired the theme of our restaurant. The lighting is kept low and romantic, making it the perfect place for a Friday night date. The warm colors of red, gold, and black will make each customer feel comfortable. The wait staff is friendly and willing to do whatever they can to make your visit memorable and insure your return another evening.

3. Job descriptions for team members & for kitchen assistantsJob Title: Safety and Sanitation Manager Team Member Name: Kelsey ConrowGeneral Description of Responsibilities: Kelsey is in charge of making sure that our restaurant is being ran according to ServSafe guide lines and following the HACCAP plan that has been but in place for all menu items.

3

Specific Tasks:Food safety and sanitation plan & evaluation of adherence to Food Safety and Sanitation Plan HACCP plan for each menu item & evaluation of HACCP PlansMake vs. buy justificationMenu prices, justification, food cost%Master schedule & evaluation of adherence to Master ScheduleEvaluation plan Budget and actual expense recordCost analysis (fixed and variable costs)Cost analysis (cost per recipe, portion and meal)Evaluation of adherence to Sustainability Plan & Food WasteSurvey analysisProject objectives & assess completionLasagna sauce and assemblyPlating of mealServing dinner and clearing platesOverall impressions and lessons learnedPut together virtual notebook

Job Title: Sustainability and Budget manager Team Member Name: Laura CameronGeneral Description of Responsibilities: Laura’s responsibilities included constructing the sustainability plan for Senza Glutine and making sure that we were sticking to budget.Specific Tasks:Sustainability planStandardized recipesBudget and actual expense recordMaking crème brûlée Put together caprese sticksPlating of mealLasagna assemblyOverall impressions and lessons learned

Job Title: Dietary Manager Team Member Name: Mackenzie StarkGeneral Description of Responsibilities: Mackenzie is in charge of making sure that Senza Glutine keeps our environment clean of gluten contaminates. She helps make sure that all allergies are accommodated for. She is also in charge of making keeping the recipes healthy and the nutrient analysis of all the menu items. Specific Tasks:Nutrition constraint explanationNutrient analysis of each menu itemEducation materialsDescription of oral presentation at dinner Preparation of saucePreparation of salad dressingPresentation at dinnerServe dinner and cleared platesPlating of mealSet up/take down room for dinnerOverall impressions and lessons learned

4

Job Title: Marketing manager Team Member Name: Skye WattsGeneral Description of Responsibilities: Skye was in charge of making all marketing decisions and designing the menu of our color palate. Along with other tasks she was also responsible for keeping track of the job descriptions and how to plan for allergies. Specific Tasks:Description of menu and themeJob descriptionsMarketing plan & evaluation of adherence to marketing planAccommodation plan for food allergiesInvitationGuest menuGuest listSummaries of survey analysis’sEvaluation of adherence to budget constraintCompose saladPreparation of sauceOral presentation the night of dinnerServing dinner and clearing platesBoth power point slide compositionsSet up/take down room for dinnerEvaluation of adherence to the Evaluation PlanOverall impressions and lessons learned

Job Title: Collaborative Team Member Name: All membersGeneral Description of Responsibilities: Some pieces of the project were put together in a collaborative effort and no certain person completed the job alone. Specific Tasks:Vision, mission, goals and objectivesMenu itemsBreak even analysisProcurement records

Job Title: Kitchen assistants Team Member Name: Team 3General Description of Responsibilities: The kitchen assistants will be responsible for doing the dishes, helping plate dinner and helping to separate food waste. They may also be asked to help decorate when they first arrive and clean up afterwards.Specific Tasks:DishesPlating dinnerSeparate food wasteDecorate/take down

4. Master ScheduleBefore DinnerWHEN WHAT WHOFebruary 11th Tested out meat gluten-free

lasagnaLaura

March 4th Go to grocery store to estimate Laura

5

pricingApril 22nd Grocery shopping at Rosauers

and dropping them off on campus. Prepare sauce and Crème Brûlée.

Team 5

On Dinner Presentation NightWHEN WHAT WHOBefore 1pm Prepare: olive oil and chopped

garlic for garlic breadKelsey

Cook lasagna noodles. Laura1pm Begin decorating Skye1:30pm Start assembling lasagna Kelsey & Mackenzie2pm Put lasagna in oven Kelsey & Mackenzie2:30pm3pm Cleaning up and setting tables Skye3:30pm4:00pm Assistants arrive – dishes, set up,

and help with decorationsAssistants (Team 3)

4:30pm Put together appetizers Skye & Laura5pm Presentation Team 55:15pm Serve appetizers Kelsey, Mackenzie, Skye

Plate Lasagna Laura5:30pm Plate Bread Laura, Kelsey

Serve main dish Kelsey, Mackenzie, SkyeBegin torching Crème Brûlée Kitchen Assistants

5:45pm Torch and serve Crème Brûlée Mackenzie & Kelsey6pm Say ‘thank you’ and answer any

questionsTeam 5

6:15pm Clear tables and weigh the waste Team 5Clean up dishes in kitchen Assistants

6:30pm6:45pm Take down decorations Assistants7pmAfter Dinner PresentationWHEN WHAT WHOApril 27th Debriefing meeting with Carmen Team 5April 28th and 29th Group gets together to finalize

project book and make any last minute changes

Team 5

5. Marketing PlanTheme and Decorations:

The night of the dinner the room will have low lighting and a romantic feel. The tables will be arranged in a unique way to give the room a different feel than it has been for previous dinners. They will be covered in alternating red and yellow table clothes with silverware wrapped in a napkin of the alternate color. The centerpiece will accent the colors of the tables and provide extra light with small candles. Two tall standing lamps will provide most of the lighting and will be placed in the middle of the room. This will provide indirect lighting to most of the tables to keep a romantic feel. The extra tables and chairs will be covered and pushed to the back to create a more welcoming environment.

6

There will also be Italian music playing from Pandora to further accent the Italian theme our team is striving for. Overall, the room will be transformed from a classroom into a romantic, Italian dinner party.

Invitation and Guest list:The invitation will be dark red, black and grey to match the colors of the menu and décor of the

restaurant. It will include the time, place and where to RSVP for the event. We will also request for the guests to let us know if they have a certain nutrition constraint when they RSVP. The guest list will include friends of our team that may be interested in learning more about celiac disease and classmates from NUTR 395.This list and invitation will be given to Carmen at the pre-dinner meeting on April 9, 2012.

Guest Menu and Handouts:The guest menu will be with the education materials provided to each dinner guest at the

presentation. The colors will be red and yellow to accent the table settings and over all feel created in the room. There will be a pamphlet of information given to each dinner guest. It will contain information about celiac disease as well as in-depth tables containing information on foods to watch out for and foods that are safe. It will also contain our sustainability plan, vision and mission. One of these pamphlets would be available at each table at the real restaurant location.

Education:Mackenzie, our nutrition manager, will be presenting information about what being gluten

intolerant means and how it can affect the eating habits of an individual with this intolerance. She will also explain what celiac disease is and how it affects the metabolism. She will then go into some detail on the foods that are not safe for people with gluten intolerance.

Pamphlet:A pamphlet of information will be provided to each dinner guest. It will contain information on

celiac disease, tables that contain information on foods to watch out for and foods that are safe. It will also contain our sustainability plan, vision and mission and menu. One of these pamphlets would be available at each table at the real restaurant location.

Presentation Overview: Other aspects of the presentation will include the whole team introducing themselves and a

welcome to our restaurant. We will all be dressed in white tops, black pants, and closed-toed shoes. Skye, our marketing manager, will go over the menu for the night and what is to be expected. At the end, all team members will thank the guests for coming to the dinner and have them fill out an evaluation form on the quality of the food.

Target Market Expanding Gluten-free market People with wheat sensitivities

Employees Must be Servsafe certified Must complete our Gluten-free training course Passionate about our cause Characteristics of the employees we would like to hire: dedicated, responsible,

outgoing, friendly and trustworthy Attracting Customers

Radio, television, magazine, and newspaper advertisement Good reputation throughout the Gluten-free community

7

Informing Dietitians in the area about our restaurant Good location and attractive aesthetics

6. Sustainability Plan• Use water efficient appliances • Only run the dishwasher when it’s full.• Use natural lighting during the day• Purchasing Energy Star models.• Recycle whenever possible• Compost as much as possible• Turn on lights and appliances only when needed• Serve local meats and dairy products• Serve local vegetables and fruits when in season

7. Food Safety & Sanitation Plan Personal Hygiene

Reporting to work healthy, clean, and dressed in clean clothes. If in the kitchen, always wearing a clean apron and hair net. Wash hands properly and frequently. Keep fingernails trimmed and short, no fake nails or nail polish. Wear single-use gloves. Do not wear any jewelry except for a single wedding band. If there is a wound on the hand, bandage and wear single use gloves. Do not eat, drink, chew gum, or use tobacco products where surfaces may be

contaminated. Those may be used in the break room. Only drinks with lids and straws may be used in kitchen areas. When tasting food, use a teaspoon and walk away from food, taste, then discard to

dishwashing area and wash hands immediately. Employee Health

Employees must report any illnesses that are transmissible through food, including the date on onset (Salmonella, Shingella, E-coli, Hepatitis A); if the employee has it, is suspected of having it, or lives with a person with one of these diseases.

If an employee is diagnosed with one of the above, the Health Department must be notified.

Employees must notify a manager if they have symptoms of diarrhea, fever, jaundice, vomiting, or a sore throat with a fever.

Employees must notify manager if they have a cut, burn, boil or infected wound on their hand, wrist, or lower arm. If able to wear a finger cot or a glove, then employee can be assigned to duties other than food preparation.

Foodservice manager must obtain approval from the health department and have a written medical statement from a licensed physician that specifies the ill employee may return to work and prepare food.

Washing Hands Post hand-washing signs in languages understood by employees near all hand

washing sinks, food preparation areas, and restrooms. Do not use food preparation, utility and dishwashing sinks for hand washing. Provide warm running water, soap, and a way to dry hands as well as waste

containers by each hand-washing sink. Wash hands:

o Before starting work.

8

o During food preparation.o When moving from one food preparation area to another.o Before putting on and changing gloves.o After using the restroom.o After sneezing, coughing, or using a tissue.o After touching hair, face, or body.o After smoking, eating, drinking, or chewing gum or tobacco.o After handling raw meats, poultry, and fish.o After any cleaning activity such as sweeping and wiping counters.o After touching dirty dishes, equipment, or utensils.o After handling trash.o After handling money.

Follow proper hand washing procedures:o Wash hands with water that is at least 100F and apply roughly one

tablespoon of soap.o Scrubs hands, forearms, under fingernails, and between fingers for at least

10-15 seconds. Rinse thoroughly under warm running water for 5-10 seconds. (Hand washing process is a minimum of 20 seconds)

o Dry hands and forearms thoroughly with a single-use paper towel. If using a warm air hand dryer, dry hands for at least 30 seconds.

o Turn off water using paper towels.o Use paper towel to open door when exiting the restroom.

Sanitizing Surfaces Follow manufacturer’s instructions for the use and maintenance of equipment and use

of chemicals for cleaning and sanitizing food contact surfaces. Wash, rinse and sanitize food contact surfaces of sinks, tables, carts, equipment,

utensils, and thermometers:o Before each useo Between uses when preparing different types of raw animal foods (eggs, fish,

meat, poultry)o Any time contamination occurs or is suspected

Procedure for washing, rinsing, and sanitizing food contact surfaces:o Wash surface with detergent solution.o Rinse surface with clean water.o Sanitize surface using a sanitizing solution mixed at a concentration specified

on the manufacturer’s label.o Allow to air dry.

Inspect all dishware for breaks, cracks, and chips. Follow dishwashing instructions.

Thermometers and Checking Temperatures Bimetallic, dial-faced stem thermometers are accurate only when measuring

temperatures of thick foods. A dimple mark located on the stem of the thermometer indicates the maximum food thickness that can be accurately measured.

Thermometers should be inserted into the center of foods such as chicken breasts and pizzas.

Thermometers should be easily accessible to employees. Clean and sanitize thermometers before each use. Store them in a clean area. Calibrate thermometers when needed:

9

o Ice-water method: Insert thermometer probe into a cup of crushed ice. Add cold water until air pockets are removed. Allow temperature to stabilize. Temperature measurement should be 32F or 0C.

Preventing Cross-Contamination Wash hands. Avoid touching ready-to-eat foods with bare hands. Store raw animal foods in order of highest cooking temperatures (chicken on lowest

shelf) Separate unwashed fruits and vegetables from washed fruits and vegetables. Use only dry, cleaned and sanitized equipment and utensils. Place food in covered containers or packages, except during cooling, and store in the

walk-in refrigerator or cooler. Store damaged goods in a separate location.

Preparation of Foods Wash hands prior to preparing food. Use clean and sanitized equipment and utensils while preparing food. Separate raw foods from ready-to-eat foods by keeping them in separate containers. Pre-chill ingredients for cold foods, such as salads, to 41F or below before

combining ingredients. Monitor amount of time food is in the temperature danger zone.

Washing Fruits and Vegetables Wash hands. Wash, rinse, sanitize and air-dry all food-contact surfaces, equipment and utensils

that will be in contact with produce, such as cutting boards, knives and sinks. Wash all raw fruits and vegetables thoroughly before combining with other

ingredients. Scrub the surface of firm fruits and vegetables such as apples or potatoes. Remove any damaged or bruised areas. Label, date, and refrigerate fresh-cut items.

Time-Temperature Safety for Potentially Hazardous Foods Cooking:

o Recipes containing meat – cook to highest required temperatureo Seafood, beef and pork (145F for 15 seconds)o Ground products containing beef, pork, or fish (155F for 15 seconds)o Poultry (165F for 15 seconds)

Holding:o Hot foods at or above 135F o Cold foods at or below 41F o Preheat steam tables

Cooling:o Prepare and cool food in small amounts.o Chill food rapidly (blast chiller, stir the food in a container placed in an ice

water bath, add ice as an ingredient, or separate food into smaller or thinner portions)

o Chill cooked, hot foods from: 135F to 70F within 2 hours. 70F to 41F or below in remaining time. Total process may not exceed 6 hours.

10

o Chill prepared, ready-to-eat foods such as tuna salad from 70F to 41F or below within 6 hours.

Storage:o Refrigerate all potentially hazardous foods at 41F or below. Serve or discard

foods within 7 days.o Label and date all foods in storage.

Storing and Using Chemicals Designate a location for storing away from food and food contact surfaces. Follow directions for mixing, storing, and first aid instructions on chemical

containers. Do not reuse chemical containers for storing food or water.

Serving Food Wash hands before putting on gloves. Change gloves when changing tasks and before serving food with utensils. Do not touch ready to eat food with bare hands. Hold trays and plates by the edge or bottom and utensils by the handle. Serve food with clean utensils and plates.

Handling a Food Recall Follow state or local health department requirements. Review food recall notice and the specific instructions on the notice. Communicate with feeding sites about the food recall notice. Segregate the recalled product from any open containers, leftover products, and food

items. Mark the recalled product “Do Not Use” and “Do Not Discard.” Inform staff not to

use product. Identify and record where the product came from, when it was received, and when it

was used. Determine to whom the product should be returned to and destroyed by.

8. Evaluation PlanGOAL 1: Gluten-Free Ingredients/ProductsObjective 1: We will strive for 100% gluten free products in the food prep/kitchen area of our restaurant

DATA NEEDED TOOL TO BE USED

TIME FRAME NOTES (who, how, nature of analysis etc.)

Ingredient lists Education classes for staff, inform them of all possible names of gluten containing products

Multiple classes prior to starting work, recertification every 6 months

Our staff is aware of what could happen if gluten products are brought into the restaurant. They will know how to read the ingredient lists.

Objective 2: We will order our food from reputable suppliers and distributors that sell 100% gluten free products


TIME FRAME NOTES

History of supplier and the way that they treat their employers and

Research on each company; personally get to know suppliers

Each time our restaurant uses a new supplier or a new product from

We want to make sure our suppliers hold the same standards as we do, such as treating employees fairly and providing correct wages. We also want to make

11

animals. Product and ingredient list of foods purchased.

and the way they do business; word-of-mouth

a current supplier sure we are purchasing 100% gluten free products to prevent any potential harm to our customers.

GOAL 2: Food WasteObjective 1: We will strive for zero plate waste by serving small portion sizes


TIME FRAME NOTES

Weight of plate before and after meal to determine food waste

Scale, cost analysis, waste analysis

Much more frequently when restaurant first opens (twice a week for 2 months); then as needed

Reducing food waste is a top priority for Senza Glutine. When the restaurant first opens, determining portion sizes and minimizing waste will be calculated. When the correct portion size becomes verified, the evaluation process will not be needed until an increase in plate waste in recognized.

Objective 2: We plan to compost all pre-plate waste and recycle 100% of the products that are recyclable


TIME FRAME NOTES

Nearest recycling plant, cost of recycling and composting, who can pick up our recycling (if too far for us to deliver). Nearby farm or ranch that is willing to take our pre-plate compost.

Internet, local businesses, local ranches or farms, word-of-mouth, maps, research

Drop off or have compost picked up each week, drop off or have recyclable materials picked up every 1-2 weeks

We want to find re-uses for many of our products; by giving our pre-plate compost to another local ranch/farm we are helping other businesses in the community. We plan to recycle 100% of the products that are recyclable. This will be done through education on recycling as well as frequent drop-offs/pick-ups of these items. We will hand out recyclable to-go containers and give discounts to customers who bring their own container.

GOAL 3: Stay Within Our Budget

Objective 1: We will forecast the expected guest attendance each month to compensate for the ebb and flow


TIME FRAME NOTES

Number of people in Bozeman, average times people eat out each week, what are the high and low months or days people eat out

Comparison analysis, speak with other businesses, record our own data

Prior to opening, record each month to use for next year, when our forecasting numbers are far off

We can measure whether we are forecasting correctly based on plate waste, for months with higher attendance we will allow for a slightly higher budget, and months with lower attendance will have a lower budget, so by the end of the year each month will average out to our total budget

Objective 2: Through forecasting, we will strive to buy exact amounts of ingredients for our standardized recipes to reduce unnecessary overspending

12


TIME FRAME NOTES

Number of people in Bozeman that eat out on a regular basis, what are the most popular menu items

Recording what items are bought most frequently, speaking with other businesses about when their slowest and busiest months are

Prior to opening, recording each menu item purchased in the first month, analyze every 6 months and as new menu items are introduced

This can be measured by pricing out what ingredients were not used and the amount of waste left over. We plan to use many of the same ingredients in each of our menu items to help reduce the number of unused ingredients

GOAL 4: Local FoodsObjective 1: We will purchase our eggs and cream from a Montana producer


TIME FRAME NOTES

Nearest dairy farms to our location, their sustainability practices, organics, as well as how they treat their employees

Verify their products come from Montana by researching if they have a ‘Montana Made’ symbol

Prior to purchasing, each time we buy a new product or from a new dairy farm

Keep in touch with local dairy farmers and have multiple options to make sure we can receive the highest quality and freshest ingredients.

Objective 2: We will purchase our Italian sausage from Ross Peak Ranch


TIME FRAME NOTES

Keep in contact with the owners of Ross Peak Ranch but also know of other ranches in Montana that serve high quality and local Italian sausage. Know how many pigs Ross Peak Ranch raises/has at all time

Good communication, inventory check of pigs to make sure our demands will be met

Prior to purchasing ingredients, every 3-4 months make sure they can keep up with our demands

We want to stay loyal to Ross Peak Ranch and make sure we can buy local meat as long as our demand can be met. If not, we will buy from another local Montana Ranch in addition to Ross Peak to make sure we continue to purchase our meat local.

Nutrition and Food Safety1. Menu

Appetizer: Green salad w/caprese sticks Main Course: Vegetarian or meat lasagna w/gluten-free garlic bread Dessert: Crème Brûlée or Vegan ice cream w/strawberries

2. Standardized Recipes (includes product specifications/standards & portions)

13

Appetizer:Caprese on a Stick

Ingredient Qty from Recipe

Qty Converted

Times Mult. Factor

Equals New Qty

New Qty On Recipe

Grape Tomatoes

3 ¾ cup 1 C X 0.5 lbs = 1.875 lbs

30 oz

Basil Leaves 2 (6 oz) pkgs 1 pkg X 6 oz = 12 oz 12 ozMozzarella Balls

2 (16 oz) pkgs 1 pkg X 16 oz = 16 oz 16 oz

Preparation Instructions:o Thread a tomato half, a small piece of basil leaf, and a mozzarella ball onto toothpicks until

all ingredients are used. o Drizzle the olive oil over the tomato, cheese and basil, leaving the end of the toothpick clean.

Sprinkle with salt and pepper. Serve immediately.

Yields 60 skewers (2 per person)Scale

Dinner Salad

IngredientQty from Recipe

Qty Converted Times

Mult Factor Equals

New Qty

New Qty on Recipe

4 heads Romaine lettuce 4 1 lb X 16 oz = 12 oz 48 oz1 white onion 1 1 lb X 16 oz = 8 oz 8 oz2 English cucumbers 2 1 lb X 16 oz = 4 oz 8 oz

Preparation Instructions:o Wash and shred lettuce. Slice cucumbers into 60 rings and onion into 60 rings.o Place 3.5 kg of lettuce into serving bowl. o Place 2 cucumbers and 2 rings of onion on lettuce. o Serve immediately

Yields 30 3.5 kg salad.Scale

Main Courses:Meat Lasagna


Qty Converted Times

Mult Factor Equals

New Qty

New Qty on Recipe

1 pound sweet Italian sausage 1 lb 1 lb X 16 oz = 1 16 oz¾ pound eggplant ¾ lb 1 lb X 16 oz = ¾ lb 12 oz½ cup minced onion ½ cup 1 g X 0.035 oz = 150 g 5.25 oz2 cloves garlic, crushed 1 clove 1 clove X .0175 oz = 2 cloves 0.035 oz1 (28 ounce) can crushed tomatoes 28 ounce 1 can

X28 oz = 1 can 28 oz

14

2 (6 ounce) cans tomato paste 6 ounce 1 can

X3 oz = 2 cans 6 oz

2 (6.5 ounce) cans canned tomato sauce 6.5 ounce 1 can

X3.25 oz = 2 cans 6.5 oz

½ cup water ½ cup 1 C X 8 oz = ½ C 4 oz2 tablespoons white sugar 2 T T

X0.5 oz = 2.5 T 1.25 oz

1 ½ teaspoons dried basil leaves 1 ½ t T

X0.5 oz = .5 oz 0.25 oz

1 teaspoon Italian seasoning 1 t T

X0.5 oz = 1 T 0.17 oz

1 tablespoon salt 1 T T X 0.5 oz = 1 T 0.5 oz¼ teaspoon ground black pepper ¼ t T

X0.5 oz = 1 T 0.12 oz

4 tablespoons chopped fresh parsley 4T C

X8 oz = 1 C 4 oz

12 lasagna noodles 12 noodles C X 16 oz = 2 C 16 oz16 ounces ricotta cheese 16 ounces 1 C

X8 oz = 2 C 16 oz

½ teaspoon salt ½ t T X 0.5 oz = 1 T 0.08 oz¾ pound mozzarella cheese, sliced ¾ lb 1 lb

X16 oz = 1 12 oz

¾ cup grated Parmesan cheese ¾ cup 1 lb

X16 oz = 1 12 oz

15

Preparation Instructions:o In a Dutch oven, cook sausage, onion, and garlic over medium heat until well browned. Stir in

crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 ½ hours, stirring occasionally.

o In meantime, slice eggplant into rounds and fry in olive oil till brownedo Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to

10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with remaining parsley, and 1/2 teaspoon salt

o Preheat oven to 375 degrees F (190 degrees C).o To assemble, spread 1 ½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6

noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Cover with eggplant. Spoon 1 1/2 cups meat sauce over eggplant, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

o Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Yields one 9”x13” pan (12 servings)Scale

Vegetable Lasagna

16

Preparation Instructions:o In a Dutch oven, mushrooms, peppers, onion, and garlic over medium heat until well browned.

Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

o In meantime, slice eggplant into rounds and fry in olive oil till browned

17


Qty Converted Times

Mult factor Equals

New Qty

New Qty on Recipe

½ lb red pepper ½ lb 1lb X 8 oz = ½ lb 8 oz½ pound mushrooms ½ lb 1lb

X8 oz = ½ lb 8 oz

¾ pound eggplant ¾ lb 1lb X 16 oz = ¾ lb 12 oz½ cup minced onion ½ cup 1 g X .035 oz = 150 g 5.25 oz2 cloves garlic, crushed 1 clove 1 clove

X.0175 oz =

2 cloves 0.035 oz

1 (28 ounce) can crushed tomatoes 28 ounce 1 can

X28 oz = 1 can 28 oz

2 (6 ounce) cans tomato paste 6 ounce 1 can

X3 oz = 2 cans 6 oz

2 (6.5 ounce) cans canned tomato sauce 6.5 ounce 1 can

X

3.25 oz = 2 cans 6.5 oz½ cup water ½ cup 1 C X 8 oz = 1/2 C 4 oz2 tablespoons white sugar 2 T T

X.5 oz = 2.5 T 1.25 oz

1 ½ teaspoons dried basil leaves 1 ½ tsp T

X.5 oz = .5 oz 0.25 oz

1 teaspoon Italian seasoning 1 tsp T

X.5 oz = 1 T 0.17 oz

1 tablespoon salt 1 T T X .5 oz = 1 T 0.5 oz¼ teaspoon ground black pepper ¼ tsp T

X.5 oz = 1 T 0.12 oz

4 tablespoons chopped fresh parsley 4 T C

X

8 oz = 1 C 4 oz

12 lasagna noodles12

noodles CX

16 oz = 2 C 16 oz16 ounces ricotta cheese 16 ounces 1 C

X8 oz = 2 C 16 oz

½ teaspoon salt ½ tsp T X .5 oz = 1 T 0.08 oz¾ pound mozzarella cheese, sliced ¾ lb 1lb

X16 oz = 1 12 oz

¾ cup grated Parmesan cheese ¾ cup 1lb

X16 oz = 1 12 oz

o Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with remaining parsley, and 1/2 teaspoon salt

o Preheat oven to 375 degrees F (190 degrees C).o To assemble, spread 1 1/2 cups of sauce in the bottom of a 9x13 inch baking dish. Arrange 6

noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Cover with eggplant. Spoon 1 1/2 cups meat sauce over eggplant, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

o Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Yields one 9”x13” pan (12 servings)Scale

Dessert:Crème Brûlée Ingredient Qty from

RecipeQty Converted

Times Mult. Factor

Equals New Qty

New Qty On Recipe

Heavy Cream

15 cups Cups X 8 oz = 120 oz 120.00 oz

White Sugar

1 ¾ cups & 2 T

Cups X 7 oz = 28 T 12.25 oz

Salt 7 ½ pinches

(tsp)

Cups X 9.6 oz = 7.5 tsp 1.50 oz

Vanilla 2 T & 1 ½ tsp

T. X 0.5 oz = 2.5 T 1.25 oz

Egg Yolks 22 ½ yolks

1 yolk X 0.63 oz = 22.5 yolks

14.18 oz

Preparation Instructions:

o Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.

o Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.

o Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.

o Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.

Yields 30 six ounce ramekins

Scale

18

3. HACCP Plan for each Menu ItemMENU ITEM or FOOD ITEM

Procurement Transportation & Storage

Preparation Service Leftover Storage

Balsamic Vinegar and Olive Oil Dressing:Sprig of fresh oregano

Purchase from an approved, reputable supplier.

Cover loosely with plastic and store in the refrigerator.

Use fresh, prevent cross-contamination.

Store at room temperature.

Seal bottle, store at room temperature.

Sprig of fresh thyme






Olive oil Purchase from an approved, reputable supplier.

Store in a dry, cool area at the temperatures between 50ºF and 70ºF at least 6 inches off the floor.




Balsamic vinegar






Caprese On A Stick:Cherry tomatoes

Purchase from an approved, reputable supplier; must be received at 41ºF or lower to accept

Store at 41ºF or below.

Prevent cross-contamination, wash thoroughly, and hold at 41ºF or below.

Hold the food at 41ºF or lower before removing from the refrigerator, serve within 6 hours, and make sure food does not exceed 70ºF while it is being served.

Store food at 41ºF or lower.

Avocado Purchase from an approved, reputable supplier.

Cover loosely with plastic and store at room temperature.

Use fresh and ripe, prevent cross-contamination.

Store at room temperature or in the refrigerator.


Fresh basil leaves


Cover loosely with plastic and store at room temperature.



Cover remaining leaves with plastic and

19

store at room temperature.

Fresh mozzarella balls


Delivery should be immediately inspected and put away as quickly as possible. Store at 41ºF or below.

Prevent cross-contamination.



Olive oil Purchase from an approved, reputable supplier.





Side Salad:Romaine lettuce



Avoid cross-contamination, wash thoroughly, and hold at 41ºF or below.



Red onions Purchase from an approved, reputable supplier.

Store in a cool, dry place, the refrigerator.




Cucumber Purchase from Store in a cool, Avoid cross- Hold the food Store food at

20

an approved, reputable supplier.

dry place, the refrigerator.

contamination, wash thoroughly, and hold at 41ºF or below.

at 41ºF or lower before removing from the refrigerator, serve within 6 hours, and make sure food does not exceed 70ºF while it is being served.

41ºF or lower.

Tomatoes Purchase from an approved, reputable supplier; must be received at 41ºF or lower to accept





Lasagna:Italian Sausage

Purchase meat from approved, reputable local supplier; meat must be received at 41ºF or lower to accept

Delivery should be immediately inspected and put away as quickly as possible. Reject meat with an abnormal color, if it is slimy, sticky, or dry. Also reject if it has soft flesh that leaves an imprint when you touch it. Reject if there is an abnormal odor. Store at 41ºF or below.

Cook to a minimum of 155ºF for 15 seconds

Hold food at 135ºF or higher before removing it from temperature control. Serve within 4 hours.

Cool food from 135ºF to 70ºF within 2 hours, and from 70ºF to 41ºF within the next 4 hours.

Onion Purchase from an approved, reputable supplier.



Hold food at 135ºF or higher before removing it from temperature

Cool food from 135ºF to 70ºF within 2 hours, and from 70ºF to 41ºF within

21

control. Serve within 4 hours.

the next 4 hours.

Garlic Purchase from an approved, reputable supplier.

Store in a cool, dry place, away from direct sunlight, but still allowing fresh air.




Can of crushed tomatoes


Packaging of food should be intact and clean. Reject cans with swollen ends, rust, or dents.




Can of tomato sauce


Packaging of food should be intact and clean. Reject cans with swollen ends, rust, or dents.




White sugar Purchase from an approved, reputable supplier.

Packaging should be intact and clean. Reject items with broken seals or dirty wrappers. Store in a dry, cool area at the temperatures between 50ºF and 70ºF at least 6 inches off the floor.




Dried basil leaves




Hold food at 135ºF or higher before removing it from temperature control. Serve within 4


22

hours.Fresh parsley Purchase from

an approved, reputable supplier.





Brown rice noodles


Packaging of food should be intact and clean. Reject items with broken seals or dirty wrappers.




Ricotta cheese


Delivery should be immediately inspected and put away as quickly as possible. Reject food if there is an abnormal color. Store at 41ºF or below.




Mozzarella cheese






Parmesan cheese






Vegetarian Lasagna (everything is the same as the regular lasagna except for the meat):

23

Mushrooms Purchase from an approved, reputable supplier.


Prevent cross-contamination and hold at 41ºF or below.



Eggplant Purchase from an approved, reputable supplier.





Red bell pepper






Bread:Gluten-free bread

Purchase bread from a reputable supplier

Delivery should be inspected immediately. Reject if fluid frozen liquids appear in case bottom, or there are ice crystals on the product or packaging.Store in a freezer.

Prevent cross-contamination

Hold food at 135 ºF or higher before removing it from the oven to cool.

Bread that has been

Crème Brúlèe: Heavy cream Purchase cream

from approved, reputable local supplier; cream must be received at 41ºF or lower to accept

Delivery should be immediately inspected and put away as quickly as possible. To check temperature, open package and insert the


Hold the food at 41ºF or lower before removing from the refrigerator, serve within 6 hours, and make sure


24

thermometer stem or probe into the cream. Packaging of food should be intact and clean. Reject items with leaks, dampness, or water stains. Store at 41ºF or below.

food does not exceed 70ºF while it is being served.

White sugar Purchase from an approved, reputable supplier.

Packaging of food should be intact and clean. Reject items with broken seals or dirty wrappers. Store in a dry, cool area at the temperatures between 50ºF and 70ºF at least 6 inches off the floor.




Vanilla extract


Packaging of food should be intact and clean. Reject items with broken seals or dirty wrappers. Store in a dry, cool area at the temperatures between 50ºF and 70ºF at least 6 inches off the floor.




Eggs Purchase eggs from approved, reputable local supplier; shell eggs must be received at an air temperature of 45ºF or lower to accept

Delivery should be immediately inspected and put away as quickly as possible. Reject if eggs are dirty or broken. Reject if carton is broken or damp. Store at an air temperature of 45ºF or below.

Crack eggs and cook promptly after mixing. Wash and sanitize the containers used to hold them before making a new batch. Prevent cross-contamination.



Vegan Ice

25

Cream:Vanilla Ice Cream


Delivery should be inspected immediately. Reject if fluid frozen liquids appear in case bottom, or there are ice crystals on the product or packaging.Store in a freezer.


Hold food in freezer until just before served. Only serve what will be eaten.

Keep container in the freezer.

Strawberries Purchase from an approved, reputable supplier.


Prevent cross-contamination and hold at 41ºF or below.



*Reject food means from our suppliers, or do not buy foods with these qualities at the grocery store.

4. Nutrient Constraint ExplanationCeliac disease, also known as Sprue disease, is an autoimmune disorder caused by intolerance

to the protein gluten. The exact cause of celiac disease is unknown and the disease can develop at any point in life, from infancy to late adulthood. This disease is most common in Caucasians and persons of European history. Also, it affects women more than men. Many foods contain gluten, including those derived from wheat, rye, and barley. Gluten may also contaminate foods that are naturally gluten-free, such as oats. When people with celiac disease ingest gluten (or even use products containing gluten on their skin), they trigger an immune response that damages the villi in the small intestine. These villi play an important role in digestion, allowing the body to absorb nutrients from the foods you eat. As they become more damaged by gluten, the villi absorb fewer nutrients, which can lead to a host of problems including malnutrition. Some common symptoms include abdominal pain, indigestion, constipation, diarrhea, decreased appetite, nausea and vomiting. Fortunately, people with celiac disease can reverse these symptoms by avoiding gluten altogether and rehabilitating the colon with a healthy diet and probiotics. In order to be diagnosed with celiac disease, blood tests can be performed to detect several specific antibodies. If the tests are positive, upper endoscopy is usually performed to sample a piece of tissue from the first part of the small intestine (duodenum). The biopsy may show a flattening of the villi in the parts of the intestine beneath the duodenum. Below are tables of foods that are allowed and food to be avoided if you have Celiac Disease.

Allowed FoodsAmaranthArrowroot

LegumesMillet

SeedsSorghum

26

BuckwheatCassavaCornFlaxIndian Rice GrassJob's tears

NutsPotatoesQuinoaRiceSago

SoyTapiocaTeffWild riceYucca

Foods to AvoidWheat:Einkorn, emmer, spelt, kamut, wheat starch, wheat bran, wheat germ, cracked wheat, hydrolyzed wheat protein

BarleyRyeTriticale (a cross between wheat and rye)

Other Wheat ProductsBromated FlourDurum FlourEnriched FlourFarina

Graham FlourPhosphated FlourPlain Flour

Self-rising FlourSemolinaWhite Flour

Processed Foods that May Contain Wheat, Barley, or RyeBouillon cubesBrown rice syrupCandyChip/potato chipsMatzoRice mixesSauces

Cold cuts, hot dogs, salami, sausageCommunion wafersFrench friesGravyImitation fish

Seasoned tortilla chipsSelf-basting turkeySoupsSoy sauceVegetables in sauceOatmeal

5. Nutrient Analysis for each Menu Item & MealMenu Item: Green Salad and Caprese on A StickServing Size: 1 cup salad with 2 caprese sticks

Calories 78 Calories

Carbohydrates 4 gSugars 1 g

Total Fat 5 gSaturated Fat 22% total fat

Cholesterol 8 mgSodium 207 mg

Protein 5 gVitamin A 140 µg RAE

Vitamin C 10 mg

27

Calcium 133 mgIron 1 mg

Fiber 2 g

Menu Item: Green Salad and Avocado on A Stick (Vegan Option)Serving Size: 1 cup salad with 2 avocado sticks

Calories 67

Carbohydrates 5 g

Sugars 1 g

Total Fat 5 g

Saturated Fat 10% of total fat

Cholesterol 0 mg

Sodium 134 mg

Protein 1 g

Vitamin A 119 µg RAE

Vitamin C 12 mg

Calcium 31 mg

Iron 1 mg

Fiber 3 g

Menu Item: Vegetarian LasagnaServing Size: 3 x 3 piece

Calories 399

Carbohydrates 46.5 g

Sugars 9 g

Total Fat 13.8 g

Saturated Fat 3% total fat

Cholesterol 41.5 mg

Sodium 1449 mg

Protein 22 g


Vitamin C 41 mg

Calcium 477 mg

Iron 3.2 mg

Fiber 6 g

28

Menu Item: Italian Sausage LasagnaServing Size: 3 x 3 piece

Calories 401


Sugars 7 g

Total Fat 17 g

Saturated Fat .75% total fat

Cholesterol 44 mg

Sodium 1330 mg

Protein 20 g


Vitamin C 12 mg

Calcium 326 mg

Iron 2.75 mg

Fiber 5 g

Menu Item: Vegan SpaghettiServing Size: 1 cup sauce with 1 cup uncooked rice noodles

Calories 300

Carbohydrates 62 g

Sugars 15 g

Total Fat 2.2 g

Saturated Fat 1.4% total fat

Cholesterol 4 mg

Sodium 952 mg

Protein 8 g


Vitamin C 35 mg

Calcium 64 mg

Iron 3 g

Fiber 8 g

Menu Item: Garlic BreadServing Size: Two slices

29

Calories 222

Carbohydrates 23 g

Sugars 3 g

Total Fat 13 g


Cholesterol 0 mg

Sodium 280 mg

Protein 3 g

Vitamin A 0 µg RAE

Vitamin C 0 mg

Calcium 20 mg

Iron .36 mg

Fiber 1 gram

Menu Item: Crème Brulee with StrawberriesServing Size: 1 cup with two strawberry slices

Calories 564

Carbohydrates 30 g

Sugars 14 g

Total Fat 47 g


Cholesterol 373 mg

Sodium 209 mg

Protein 5 g


Vitamin C 5 mg

Calcium 101 mg

Iron 1 mg

Fiber 0 g

Menu Item: Vegan Ice Cream with StrawberriesServing Size: 1 cup soy vanilla ice cream with ½ cup strawberries

Calories 260

Carbohydrates 48 g

Sugars 28 g

30

Total Fat 6 g

Saturated Fat 0% calories

Cholesterol 0 mg

Sodium 110 mg

Protein 2g

Vitamin A 0 µg RAE

Vitamin C 0 mg

Calcium 0 mg

Iron 1 mg

Fiber 6 g

Total Meal: Vegan Spaghetti Dinner

Calories 849

Carbohydrates 138 g

Sugars 47 g

Total Fat 26.2 g

Saturated Fat 25.4% total fat

Cholesterol 4 mg

Sodium 1476 mg

Protein 14 g


Vitamin C 47 mg

Calcium 115 mg

Iron 5.36 mg

Fiber 18 g

Total Meal: Vegetarian Lasagna Dinner

Calories 1263


Sugars 27 g

Total Fat 78.8 g


Cholesterol 422.5 mg

Sodium 2145 mg

31

Protein 35 g


Vitamin C 56 mg

Calcium 731 mg

Iron 5.56 mg

Fiber 9 g

Total Meal: Italian Sausage Lasagna Dinner

Calories 1265


Sugars 25 g

Total Fat 82 g

Saturated Fat 82.75%

Cholesterol 425 mg

Sodium 2026 mg

Protein 33 g


Vitamin C 27 mg

Calcium 580 mg

Iron 5.11 mg

Fiber 8 g

6. Accommodation Plan for Food AllergiesDue to the 100% gluten free menu of the restaurant, many allergies have already been

eliminated. When there is an allergy that is brought to the attention of the wait staff, they will relay the message to kitchen staff. Any utensils that need to be used to prepare the product will be washed and sterilized before they are used to prepare that dish for the person with the allergy. The products that are served are made mostly from scratch, therefore any potential allergic ingredients will be easy to eliminate from the plate. Many of our main course menu items are made with cheese, and our desert items made with eggs and cream, so allergies to dairy will be accommodated by leaving out cheese ingredients to the item and serving a dessert not including dairy. To accommodate dietary restrictions based on choices, such as vegetarians and vegans; we offer a vegetarian form of the main dishes and vegans would be able to order the vegetarian option with no cheese added. Any other allergies that arise will be dealt with as respectfully as possible and addressed as needed.

7. Make vs. Buy JustificationA. Gluten Free Bread:

Make:Recipe Serves 12 –

1 egg

32

1/3 cup egg whites 1 tablespoon apple cider vinegar ¼ cup canola oil ¼ cup honey 1 ½ cups warm skim milk 1 teaspoon salt 1 tablespoon xanthan gum ½ cup tapioca flour ¼ cup garbanzo bean flour ¼ cup millet flour 1 cup white rice flour 1 cup brown rice flour 1 tablespoon active dry yeast

I. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.

II. When bread is finished, let cool for 10 to 15 minutes before removing from pan.

With making the gluten free bread, we need many ingredients and time to prepare this portion of the meal. We only have 4 people in our group and figured it would be much more practical time wise and taste wise to buy the bread. We hope our customers enjoy it!

Buy: 3 loaves of frozen Rudi’s Bread Bake in the oven to heat prior to serving Know the consistency and texture is good for gluten-free bread Actual Price: $4.99 x 6 = $29.94

B. Brown Rice NoodlesMake:Yield depends on if you make noodles or ravioli

2 cups superfine brown rice flour (Authentic Foods brand) 2 teaspoon guar gum 2 teaspoon extra virgin olive oil 1 cup filtered water

I. Add flour and guar gum to the bowl of your mixer; whisk together well.II. Add oil to the cup of water.

III. Using the paddle attachment, or dough hook, slowly pour the oil and water mixer into the mixing bowl while it is running on medium speed. Once the dough comes together (should take entire cup of water), stop the mixer and form a ball with your hands.

IV. If using a Kitchen Aid pasta attachment, use the flat pasta plate. Shape half the dough into a log and push it through the funnel. (place other half in a Ziploc bag). Turn mixer on high and push the dough further; cut pasta off at the plate with a sharp knife. If not using a pasta maker, roll dough out as thin as possible between 2 sheets of plastic wrap and cut into desired

33

shapes. I used a small biscuit cutter for my raviolis; filled one side with ¾ teaspoon filling (broccoli, pesto sauce and parmesan cheese0, and topped with another circle; and then pinched sides closed (no egg wash needed).

V. Boil water, add a tad bit of oil; and add pasta. Cook flat pasta about 1 minute; and ravioli for about 5 minutes, depending upon its thickness.

We feel that making the pasta will take too long and may not turn out very good since none of us have made gluten free pasta before. We need to focus our time on the bigger parts of the meal, and feel that buying the noodles with benefit us in the end.

Buy: Purchase package of brown rice lasagna noodles. Actual Price: $3.73 x 6 = $22.38

Purchase package of brown rice noodles Actual Price: $3.39 x 1 = $3.39

C. Dairy-Free Vegan Ice CreamMake:Serves 4

1 ½ cup soymilk powder 3 ½ cups soymilk 2/3 cup water 1 ½ cup sugar 1 T. vanilla 1 t. apple cider vinegar

I. In a blender, combine the soymilk powder, water and soymilk until well blended.II. Combine the soymilk mixture with the sugar, vanilla and vinegar in a small saucepan over

medium-low heat. Stirring constantly, cook until the mixture is thick and syrupy in consistency. Pour the mixture into a 9”x5” metal loaf pan or other medium-sized metal or aluminum pan. Place the pan in the freezer uncovered for 1 hour.

III. Remove the pan from the freezer and scrape the ice cream into a blender and blend on high for 30 seconds, or until mixture is creamy. Place the mixture back in the pan and back into the freezer. Repeat this procedure 3 more times at 30 minute intervals, allowing the ice cream to chill in the freezer covered for 1 hour after the last blend before serving.

IV. Serve ice cream cold, adding your choice of toppings if desired.

Time = roughly 3 ½ to 4 hours

Buy: Purchase dairy free vanilla ice cream. Keep in freezer until ready to be served. Actual Price = $6.40

Budget & Financial Analysis1. Budget & Actual Expense RecordITEM Expected Cost Actual CostFood

34

Mozzarella cheese balls in 8oz tub $10.47 $13.96Grape tomatoes in one pint (12oz) containers $5.97 $4.47Basil in 4oz containers $14.95 $5.98Romaine Lettuce (each) $3.00 $3.96Red Onion per lb $0.69 $0.00English ‘Hot House’ cucumbers (each) $1.58 $1.58Balsamic Vinegar 17oz $3.99 $3.53Olive Oil $7.00 $10.99Mushrooms per lb $2.49 $0.82Eggplant (each) $4.00 $3.38White Onion per lb $0.89 $1.24Garlic per lb $3.99 $5.90Red Bell Pepper (each) $0.69 $2.39Ricotta Cheese per 30oz $8.94 $13.47Mozzarella Cheese per 2lb bag, shredded $6.88 $13.98Parmesan Cheese per 7oz $9.28 $8.37Crushed tomatoes per 15oz $2.07 $0.69Tomato Sauce per 15oz $3.70 $2.24Tomato paste per 12oz $3.33 $4.00Gluten Free lasagna noodles per 10oz $11.19 $22.38Gluten Free Pasta $3.39 $3.39Italian Parsley (each bunch) $0.59 $0.59Fresh Thyme $1.99 $1.99Italian Seasoning $1.51 $1.51Gluten Free Bread per 21oz $37.14 $29.94Italian sausage per lb $2.58 $11.00Large eggs one dozen $2.98 $5.98Heavy whipping cream one pint $19.60 $19.60Sugar per 4lb $2.96 $3.49Vanilla per 1fl oz $2.60 $3.29Avocado $1.50 $1.99Dairy-free ice cream $4.99 $6.40Strawberries $2.50 $2.29Toothpicks $2.31 $2.31Ice $5.00 $3.98Decor $33.26 $0.00TOTALTotal plus decor

$196.74$230.00

$221.08$221.08

2. Procurement Records (Receipts)Turned in during debriefing meeting.

3. Cost Analysis (cost per recipe, portion, meal)DESCRIPTION COST ($)

MENU ITEM Dinner Salad & CapreseIngredient Romaine lettuce (4 heads) 3.96Ingredient White onion (1 whole) 0.62

35

Ingredient English cucumber (2) 1.58Ingredient Grape tomatoes (3 ¾ cup) 2.60Ingredient Fresh basil leaves (12 oz) 0.30Ingredient Small mozzarella balls (32 oz) 8.65Ingredient Olive oil (1/3 cup) 0.50Total cost of ingredients (recipe) 18.21# portions in recipe 30Cost per portion 0.61MENU ITEM Salad DressingIngredient Fresh thyme (4 sprigs) 0.44Ingredient Olive oil (1 cups) 1.50Ingredient Balsamic vinegar (¼ cup) 0.42Total cost of ingredients (recipe) 2.36# portions in recipe 30Cost per portion 0.08MENU ITEM Meat LasagnaIngredient Italian sausage (2 pound) 11.00Ingredient Eggplant (1 ½ pound) 1.13Ingredient Onion (1 ½ cup) 0.47Ingredient Garlic (4 cloves) 1.33Ingredient Can crushed tomatoes (56 oz) 1.58Ingredient Can tomato paste (24 oz) 1.60Ingredient Canned tomato sauce (26 oz) 1.60Ingredient Water (1 cup) FreeIngredient White sugar (4 T) 0.23Ingredient Basil leaves (3 T) 0.25Ingredient Italian seasoning (2 t) 0.30Ingredient Chopped parsley (8 T) 0.31Ingredient Lasagna noodles (24 whole) 7.46Ingredient Ricotta cheese (32 oz) 5.99Ingredient Mozzarella cheese (1 ½ pound) 9.32Ingredient Parmesan cheese (2 cups) 3.72Total cost of ingredients (recipe) 46.29# portions in recipe 24Cost per portion 1.93MENU ITEM Vegetarian LasagnaIngredient Mushrooms (1/4 pound) 0.82Ingredient Red bell pepper (1 whole) 2.39Ingredient Eggplant (¾ pound) 2.26Ingredient White onion (½ cup) 0.16Ingredient Garlic (1 clove) 0.33Ingredient Can crushed tomatoes (14 oz) 0.69Ingredient Can tomato paste (6 oz) 0.80Ingredient Canned tomato sauce (6.5 oz) 0.66Ingredient Water (¼ cup) FreeIngredient White sugar (1 T) 0.06Ingredient Basil leaves (2 T) 0.17Ingredient Italian seasoning (½ t) 0.08Ingredient Chopped parsley (2 T) 0.08

36

Ingredient Lasagna noodles (6 whole) 1.87Ingredient Ricotta cheese (8 oz) 2.99Ingredient Mozzarella cheese (¾ pound) 4.66Ingredient Parmesan cheese (1 cup) 1.86Total cost of ingredients (recipe) 19.88# portions in recipe 6Cost per portion 3.31MENU ITEM Vegan PastaIngredient Sauce (as above) 1.21Ingredient Spiral rice noodles 0.57Total cost of ingredients (recipe) 1.78# portions in recipe 1Cost per portion 1.78MENU ITEM Gluten-Free BreadIngredient Bread (5 loaves) 24.95Total cost of ingredients (recipe) 24.95# portions in recipe 30Cost per portion 0.83MENU ITEM Crème BrûléeIngredient Heavy cream (15 cups) 19.60Ingredient White sugar (3 ½ cups 4 T) 2.00Ingredient Salt (7 ½ pinches) 0.08Ingredient Vanilla (2 T, 1 ½ t) 0.66Ingredient Egg yolks (22 ½) 5.98Ingredient Strawberries (13) 1.98Total cost of ingredients (recipe) 30.3# portions in recipe 29Cost per portion 1.04MENU ITEM Vegan Ice CreamIngredient Dairy-free ice cream 0.64Ingredient Strawberries (2) 0.31Total cost of ingredients (recipe) 0.95# portions in recipe 1Cost per portion 0.95Total cost of all portions (i.e. total meal cost) per personMeat Meal 4.49Vegetarian Meal 5.87Vegan Meal 4.25

4. Cost Analysis (Fixed and Variable Costs)Fixed Costs ($)/monthRent 240.00Insurance 42.00Total Fixed Costs 282.00Variable CostsGroceries 221.08Décor 0.00Kitchen Assistants Wage (7.75/hr) 77.50

37

Team 5 Wage ($10/hr) 320.00Total Variable Costs 618.58Total Costs 900.58

In order to determine our hypothetical rent cost, we searched how much it costs to rent a fully equipped kitchen per hour. The Kitchen Space gives a flat rate of $30 per hour for groups and events. We used the kitchen on Sunday and Monday for a total of 8 hours. This concludes that our rent would be $240 for the month (http://www.thekitchenspace.com/pricing.htm). After researching several different restaurant insurance coverages, we can conclude that for our scale of service with one meal per month we will pay $42 for the two days that we were in the kitchen. This number is based upon the $7,500 cost of insurance per year, at $625 per month, and $21 per day.

Groceries went under variable costs because we may change what meals we want to serve or the volume of people may vary by month. Décor is also under variable costs because as time goes on, we will want to spend money to keep our restaurant up to date. For the kitchen assistants’ wages, we would give them $7.75 per hour. There were 5 of them and they worked for 2 hours. This is a variable cost because people tend to work different hours each week depending on demand. For team 5’s wages, each employee would be paid $10 per hour. There were 4 members who worked a total of 8 hours, totaling to $320.

5. Breakeven Analysis Fixed Costs .

Break-even point = 1-(Variable Costs/Sales)

Fixed Costs = $282.00Variable Costs = $618.58Sales = $584.00

282.00 .Break-even point = 1-(618.58/584.00)

Break-even point = $4762.52

We had an estimated fixed cost of $282.00, a variable cost of $618.58 and if all 30 guests had paid for the meal that they received, our sales would equal $584.00. The sales were determined by assuming that there were would be 23 people eating the meat dinner at $19 a person, and 6 people eating the vegetarian meal at $21 a person and one vegan at $21, this gives $584.00 for one night. Using the breakeven point equation the point was determined to be $4762.52. If there were at least 30 guests attending the restaurant in a single day and they ordered the full meal served at our presentation, we would completely break even in 9 days of business. Our breakeven point would not change with time because we plan to keep our menu items and their prices the same. Hopefully, our customers would continue to come back, and advertise for us through word-of-mouth and we would generate a larger profit.

6. Menu Pricing, Justification, Food Cost %Menu Item Customer Price Justification (calculation)

Raw Food Cost x Pricing Factor = $Mixed Green Salad $4 0.29 x 5 = 1.45

Caprese Skewers $2 0.40 x 5 = 2.00Hearty Homemade Lasagna $8 2.76 x 3 = 8.28Vegetarian Homemade Lasagna $10 4.14 x 3 = 12.42

38

http://www.thekitchenspace.com/pricing.htm

Vegan Pasta $10 2.61 x 3 = 7.83Crème Brûlée $5 1.04 x 5 = 5.20Vegan Ice Cream w/Strawberries $5 0.95 x 5 = 4.74OVERALL FOOD COST %: 27.28%

In order to determine our food prices, we took our expected costs and estimated roughly what the food prices would be for the menu. We decided to go back to this assignment, see how close our estimates were, and calculate each item in a percentage manner by using the pricing method. We took the numbers from the cost analysis (costs per recipe, portion, meal), used the portion price (raw cost) and multiplied it by a pricing factor of 5 for most items, and by 3 for the lasagnas. We chose to multiple the salads and the desserts by a higher number because these items are not sold as frequently as the main courses. Also, it is not uncommon for a salad to be $4-7. As a gluten-free restaurant, we wanted to compete with other restaurants and their higher prices. Although our pricing factor did not give us the exact number we put on the menus, it is a rough estimate of why we chose these numbers. We would not serve a plate of vegetarian lasagna for $12, so we brought the price to $10. Also, since the vegan option would not be as popular as the other choices, we priced this option higher. The food cost is the cost of food purchased. It is noted that a restaurant should spend roughly 28-30% on food of their total costs. To determine the overall food cost, the raw food cost was added up ($12.22) and divided by the customer price ($44.00). The hypothetical food cost percent is 27.78%. Roughly 70-80% of what we purchased was used. There was an approximate 20% waste of combined pre-plate waste and food scrap waste.

Marketing1. Guest List

Guest Contact InformationErica Hubber (406) 431-0531Hillary Stacey [email protected] Johnson (612) 202-0290Britta Jones (907) 539-6986Jordan Gazy [email protected] Simshaw [email protected] Newman [email protected] Montoya [email protected]

2. Invitation

39

mailto:[email protected]





3. Guest Menu

40

4. Educational Materials

41

5. Description of Oral Presentation at Dinner PresentationBefore the salad is served, all group members will introduce themselves to the guests. Laura

and Kelsey will then go back to the kitchen to finish up last minute preparations while Skye and Mackenzie stay and give the oral presentation. Mackenzie will describe our nutrition constraint and some aspects of how we accommodated for those with celiac disease and some foods to watch for, foods that are safe and foods that are not safe. Skye will then do a run though of the menu details and just lead into the salad being served.

Evaluation1. Re-State Project Objectives & Assess Completion

Objectives: Gluten-Free Ingredients/Products

o We will strive for 100% gluten free products in the food prep/kitchen area of our restaurant

o We will order our food from reputable suppliers and distributors that sell 100% gluten free products

Completion: We completed this goal. 100% gluten free products were purchased, such as rice noodles, rice lasagna noodles, and gluten free bread. We also did not bring foods containing gluten into the prep/kitchen area of our restaurant.

Food Waste

42

o We will strive for zero plate waste by serving small portion sizeso We plan to compost all pre-plate waste and recycle 100% of the products that are

recyclable

Completion: We completed half of this goal. Although we did not have zero plate waste, we did have minimal amounts of plate waste compared to what was served. We probably could have made the serving sizes of the lasagna a little smaller. We were able to compost all of the pre-plate waste. Laura took the compostable items home and was able to use them for her garden. Also, all cardboard, plastic, and aluminum were recycled on campus. Since we did not complete the food waste portion of the assignment correctly, we could not determine the exact amount of food waste. We had an estimated food waste amount of 20%.

Stay Within Our Budgeto We will forecast the expected guest attendance each month to compensate for the ebb and

flowo Through forecasting, we will strive to buy exact amounts of ingredients for our

standardized recipes to reduce unnecessary overspending

Completion: We were able to stay within our budget of $230 by spending $221.08; however, we purchased many more ingredients than needed. For example, we bought 6 cartons of rice lasagna noodles, and only 3 were needed. When at the grocery store, we decided we would rather have extra that run out. With this decision, almost half of our ingredients were left over. I think that if the standardized recipes were completed in a timely manner prior to grocery shopping, our excess of food would not have been as much. In result, we could have been well under budget if we bought only the ingredients necessary. I do feel that if we were to make this dinner again, we would be able to purchase the exact amounts of ingredients for the expected number of customers.

Local Foodso We will purchase our eggs and cream from a Montana producero We will purchase our Italian sausage from Ross Peak Ranch

Completion: We met our goal of purchasing local foods. We purchased our eggs from a Montana producer and our cream from Darigold, which has a milk processing plant in Bozeman. We also purchased our Italian sausage from Ross Peak Ranch. As for the vegetables and fruit, we purchased as much as we could organic instead of local due to the very high prices because they are not in season. We spent $26.17 on organic foods, which was 11.84% of our money. We also spent $56.03 on local foods, adding up to 25.34% of the money spent. Combined, we spent 37.18% of our money on local or organic foods.

2. Assessment Tools (Customer Satisfaction, Employee Performance & Satisfaction)NUTR 395 DINNER EVALUATION

Please provide some feedback on your meal using the following scale…(mark the appropriate box with and “X”)

1 2 3 4 5Strongly Disagree Disagree Neutral Agree Strongly Agree

FOOD QUALITY 1 2 3 4 5The presentation was attractive

43

The flavor/aroma was pleasingThe temperature was acceptableThe portion sizes were appropriateThe courses/dishes complimented each otherThe meal satisfied my hungerI would want to eat this meal againI was satisfied with the overall quality of the food*************************************************************************************ATMOSPHERE 1 2 3 4 5The décor complemented the mealThe theme was creativeThe overall ambiance was inviting*************************************************************************************SERVICE 1 2 3 4 5The servers were friendly, helpful, and accommodatingThe presentation of the dinner flowed smoothly/ service was timelyThe meal was served in a professional mannerI was satisfied with the overall quality of the service*************************************************************************************EDUCATION 1 2 3 4 5The oral presentation was clear and informativeThe written information provided was clear and informativeIt was clear that the hosts incorporated sustainability into the design of the meal and presentationWhat I learned tonight will influence my future food choices*************************************************************************************

KITCHEN ASSISTANT EVALUATION

1 2 3 4 5 Strongly Disagree Disagree Neutral Agree Strongly Agree

QUESTION 1 2 3 4 5Were all food ingredients safely handled?Were all food items cooked to their appropriate temperature?Were all countertops and all kitchen utensils sanitized properly?Was the dishwasher run only when full?Was there enough food to feed all guests and kitchen assistants?Was food properly portioned and evenly distributed before serving?Was all waste measured and properly disposed of?

3. Survey Analysis & Summaries The following surveys include the percentage of people that agreed with each answer and

number. There were a total of 23 dinner attendees and 5 kitchen assistants.

44

NUTR 395 DINNER EVALUATION

1 2 3 4 5 % Strongly Disagree % Disagree % Neutral % Agree % Strongly Agree

FOOD QUALITY 1 2 3 4 5 Avg. NumberThe presentation was attractive 17.4 82.6 4.8The flavor/aroma was pleasing 4.3 8.7 87.0 4.8The temperature was acceptable 30.4 74.0 4.9The portion sizes were appropriate 13.0 30.4 56.5 4.4The courses/dishes complimented each other 4.3 8.7 87.0 4.8The meal satisfied my hunger 4.3 26.1 69.6 4.7I would want to eat this meal again 4.3 4.3 4.3 87.0 4.7I was satisfied with the overall quality of the food

4.3 8.7 87.0 4.8

*************************************************************************************

ATMOSPHERE 1 2 3 4 5 Avg. NumberThe décor complemented the meal 17.4 82.6 4.8The theme was creative 26.1 74.0 4.7The overall ambiance was inviting 17.4 82.6 4.8

*************************************************************************************

SERVICE 1 2 3 4 5 Avg. NumberThe servers were friendly, helpful, and accommodating

13.0 87.0 4.9

The presentation of the dinner flowed smoothly/ service was timely

13.0 87.0 4.9

The meal was served in a professional manner 8.7 91.3 4.9I was satisfied with the overall quality of the service

8.7 91.3 4.9

*************************************************************************************

EDUCATION 1 2 3 4 5 Avg. NumberThe oral presentation was clear and informative

13.0 17.4 69.6 4.6

The written information provided was clear and informative

26.1 74.0 4.7

It was clear that the hosts incorporated sustainability into the design of the meal and presentation

4.3 21.7 30.4 21.7 21.7 3.3

What I learned tonight will influence my future food choices

4.3 13.0 26.1 21.7 34.8 3.7

*************************************************************************************

Summary:

45

After looking at the evaluations that were completed by each dinner guest, the overall scores were very good in most areas. In the food quality section the only question that had an average number less than 4.5 was the about the portion sizes being an appropriate size; the average score for this was a 4.4 which is still a very good number. The portion sizes were slightly bigger than originally planned due to the depth of the lasagna. Also, two slices of bread were provided to each guest because when the dinner was planned, it was noted that gluten-free bread is much smaller than whole wheat bread. Therefore we planned on serving two slices per person to ensure that everyone had enough food. The three questions in the atmosphere section all had very positive feedback from the dinner guests and had an average number rating between 4.7 and 4.8. We strived to have the atmosphere feel inviting and romantic, so we are glad the customers felt this was so. The service section of the survey also had very positive feedback. The average number rating across the board was a 4.9. We really did our best to make sure the food was coming out on time and that we were getting plates cleared quickly so there were not dirty plates sitting on the tables. We also wanted to keep water glasses full and be friendly while accomplishing these tasks. The education section of the survey received the lowest scores. There was an average number rating between 3.3 and 4.7. The lowest rating of an average 3.3 was on the question about the sustainability of the dinner. This was not made clear in the oral presentation but it was included in the pamphlet of information provided. If the presentation could be redone this would definitely be more clearly stated. The other low rating that was received was an average of 3.7 on the question about the information given influencing future choices of the dinner guests. This is most likely the result of someone who enjoyed the meal and understands what celiac disease is, but does not plan to start eating gluten-free on a regular basis. A gluten-free diet is not essential if a person has no gluten intolerance. A big learning part of this was that it is very important to educate the audience about the types of food that went into the meal and from where they were purchased. The items we purchased locally and organically should have been included in the presentation, but in the rush of the night, ended up not being presented. To some extent it was believed that having the information on the education materials would have been enough but it was not for this situation and audience. Overall we received an average rating of 4.6 out of 5, which is very good.

NUTR 395 KITCHEN ASSISTANT EVALUATION

1 2 3 4 5 % Strongly Disagree % Disagree % Neutral % Agree % Strongly Agree

QUESTION 1 2 3 4 5 Avg. NumberWere all food ingredients safely handled? 100.0 5.0Were all food items cooked to their appropriate temperature?

100.0 5.0

Were all countertops and all kitchen utensils sanitized properly?

100.0 5.0

Was the dishwasher run only when full? N/A N/AWas there enough food to feed all guests and kitchen assistants?

100.0 5.0

Was food properly portioned and evenly distributed before serving?

100.0 5.0

Was all waste measured and properly disposed of?

100.0 5.0

Summary:

46

The 5 kitchen assistants that we had were extremely helpful in the kitchen. They kept up with the dishes and helped us plate the main course. All members gave us a rating of 5 for each question, resulting in 100% agreement with the questions. Some of the comments they gave us stated that ‘things went very smoothly’ and ‘the food was high quality’. The dishwasher was not used because it was out of sanitizing solution; as a result, the question about it being run only when full could not be answered. In conclusion we made good managers of our staff and they were satisfied with our performance.

4. Evaluate Adherence to Master ScheduleOur Master Schedule changed quite a bit on the night of our dinner. The before dinner schedule

was followed for the most part. Laura and Kelsey shopped at Town and Country while Mackenzie and Skye drove to Belgrade to pick up the meat from Ross Peak Ranch. The sauce, crème brûlée, salad dressing, and garlic-olive oil were prepared on Sunday, April 22nd. At 1 pm Laura put the sauce on the stove to heat up and made the caprese sticks while Mackenzie chopped and prepared the salad. Together, they weighed out each salad to make sure each person received an equal portion. At 2 pm, Kelsey began moving the tables and chairs to prepare the dining room. Skye and Mackenzie later took over this task and Kelsey chopped up the remaining ingredients for the salad. At 3 pm, Laura cooked the lasagna noodles. At 4 pm, Kelsey and Laura put the lasagna together. Mackenzie and Skye set up the entire dining room. The kitchen assistants arrived at 4 pm during which they put away dishes and folded brochures. At 5 pm Skye and Mackenzie gave the dinner presentation while Kelsey and Laura prepared the first course. The rice noodles were put on the stove for the vegan customer. Kelsey, Skye and Mackenzie served each course. At 5:10, while Laura was plating the lasagna while Kelsey and the kitchen assistants broiled the bread and plated it. Mackenzie and Skye made sure everyone had enough to drink and took empty salad plates back to the kitchen. The main course was served shortly after this. At 5:20, Laura began torching the crème brûlée while Skye and Kelsey decorated each with strawberries. The dessert was served shortly after this. Between 5:45 and 6:30, plates were cleared, food waste was weighed, decorations were taken down, the kitchen assistants completed the dishes, and the floor was mopped. Some of the things that made our dinner a little hectic were the things that went wrong! For our dinner, we had a large number of people show up very late. This could have influenced the evaluation on the education materials because they were not present for this part of the dinner. It also made it difficult for our team to know when a course was actually completed. When someone would show up late, we would have to bring him or her their salad and main course at the same time, while the rest of the diners were almost ready for dessert. Another problem that we ran into was complications with the ovens. Since none of our members had cooked in the kitchen since it had been remodeled, we did now how theses specific appliances worked. We turned on three ovens, one for each lasagna. When they were all heated up, we put the lasagnas in the ovens at the same time but only set a timer on one oven. This timer was set for half of the cooking time because that is when the foil was to be removed from the lasagna for the remaining cook time. Unfortunately, we did not know that for these ovens when the timer went off, the oven also shut off. We noticed that the oven had turned off within 10 minutes, however, that did throw off the timing of our dinner slightly. This is an example of why it is important to know the appliances in the kitchen you are working in.

5. Evaluate Adherence to Nutrient ConstraintWe adhered to our nutrient constraint of 100% gluten free. We did not serve any

ingredients/menu items that contained gluten. We also had a customer who was a vegan and we made changes to her meals as necessary. For the caprese sticks, we served her avocado instead of mozzarella cheese. Instead of lasagna, we made her rice noodles and covered them with the vegetarian sauce that went into the lasagna. As for dessert, we served her dairy-free vegan vanilla ice cream with strawberries instead of crème brûlée.

47

6. Evaluate Adherence to Budget ConstraintsWhen planning out the budget, we considered the things that were important to our goals and

objectives. One of the things that we wanted to focus on was purchasing as much local or organic products as we could. The winter farmers markets were only offered every other weekend, so it was difficult to get local produce. To compensate for this, we bought as much organic produce that was available the day we went shopping. This made the budget for other things a little bit tighter; however, we made up for this by purchasing generic brand products when possible. Other strategies that were used to adhere to the budget were looking for sale items. This could have been improved by checking ads and then deciding where to shop based on the best deals. But overall, we decided it would be more sustainable and practical get all of our shopping done at one store rather than drive all over town. The last thing that helped us with the budget was that we got highland Scottish sausage donated to us by the Ross Peak Ranch out in Springhill. The cost of the meat was still included in the budget but was priced at the wholesale cost which was $5.50 per pound. If we had purchased it at Oak Street Market the price would have been $7.50 to $8.00 per pound. We stayed within our budget of $230 and spent a total of $221.08.

7. Evaluate Adherence to Sustainability Plan (Including Food Waste)We used Energy Star appliances and only turned on the appliances when needed. We used

natural lighting during the day (before the dinner). We also recycled 100% of the products that were able to be recycled, including plastic, aluminum, and cardboard. All compostable material of pre-plate waste was taken to a garden and composted. Local meat from the Ross Peak Ranch and local dairy products from Montana and the Darigold of Bozeman were used for the dinner. Unfortunately, the dishwasher was not able to run due to the lack of sanitizer, so a three-tier sink was used instead. There was a limited amount of water waste using this method. The total amount of food waste was roughly 20%.

Food Waste: Measurement Record ChartFood Item

Beginning Weight

Weight After Prep/Cooking

Weight of Meal (food weight before meal minus weight of serving per plate)

Plate Waste(food weight after meal minus weight of serving per plate)

Extra Food Weight in Kitchen

Estimate Cost of Waste

Pre-plate waste

1.928 kg(composted)

$4.57

Food scraps

2.322 kg(trash)

$39.65

TOTAL 1.928 kg 2.322 kg $44.22

A. Total percent of all food waste.The total percent of food waste was roughly 20%.

B. Percent lost during preparation/cooking.We are unsure of the percent lost during preparation/cooking because we did not weight

and measure the food waste correctly. We only measured the trashcans before and after there was pre-plate waste and food scraps. When we were kitchen assistants, this is how the team presenting measured their food waste. Without reading into it ourselves, we assumed this was all that was needed. We should have read the instructions for the food waste section ourselves. The weight of

48

our pre-plate waste was 1.928 kg. We added the total price of the amount of food that was used and put into the per-plate waste. This added up to $22.85. We assumed that there was 20% waste, therefore adding up to $4.57. This was a 2.1% waste.

C. Percent of food waste from plates.The weight of food waste from the plates was 2.322 kg. The total grocery bill was $221.08.

We subtracted the $22.85 (waste already accounted for) and assumed that our waste was 20% again, adding up to $39.65. This percentage is roughly 17.9% waste.

D. What did you do with your food waste?Our pre-plate waste was taken home by Laura to be composted and used for her garden and

our food scraps were thrown away.

8. Evaluate Adherence to Marketing PlanOverall the marketing plan was followed very closely. The tables were arranged in a zigzag

pattern with the table clothes and center piece matching what was outlined in the marketing plan. We all ended up wearing the attire that had originally been planned, two of us wore black pants and a white shirt and the other two wore black dresses. Mackenzie did a very good job of explaining the basics of celiac disease and the effects it can have on your body if gluten is not removed from the diet. She also gave some examples of the grains that contain gluten and some foods that most people think are safe, but actually are harmful to a person with Celiac. On many evaluation forms, the customers claimed it was not clear that sustainability was a priority to those at Senza Glutine. This was not highlighted in the presentation because it was provided to each person at the table through a brochure. The pamphlet was very colorful, informative, and it provided all the information that we wanted our customers to know about celiac disease and our restaurant. The pamphlet worked well as both an education material and as the dinner menu for the guests. The kitchen assistants were all ServSafe certified and were either Dietetic majors or Food and Sustainability majors. This was important because the expanding gluten-free market is something that many studying food are passionate about. We wanted to let the guests know about the local meats and dairy products they were consuming, as well as the organic fruits and vegetables, however, when that day of the presentation was a little hectic and this slipped our minds. Therefore, if we were to do another dinner presentation, we would stress why we believe sustainability is important and what we do to achieve the goals set for our staff and restaurant.

9. Evaluate Adherence to Food Safety and Sanitation Plan & HACCP Plans We followed the Food Safety and Sanitation Plan & the HACCP Plans. Each member

washed their hands before starting a job (preparing ingredients, assembling food, plating, serving, etc.) as well as when switching jobs. Food that was supposed to be frozen was kept in the freezer until just before use. Food that was to be kept cool was held at 41ºF or lower before removal from the refrigerator and served within 6 hours. Food did not exceed 70ºF while it was being served. All left over cool items were placed in the refrigerator, taken home, or thrown away. The foods that were served hot were held at 135ºF or higher before removal from the temperature control. Food was served within 4 hours. All left over hot food items were either taken home, thrown away, or cooled from 135ºF to 70ºF within 2 hours, and from 70ºF to 41ºF within the next 4 hours.

10. Adherence to Evaluation PlanIn the evaluation plan we stated ways that we could test each of the goals and the

objectives. Our first goal was to have gluten free products and this could be done by having only 100% gluten free products in our kitchen and only ordering from suppliers that we know do not generate any products that contain gluten. We evaluated the completion of this goal by checking

49

ingredient lists on all products that came in our facility and educating our employees about the ingredients to watch for when bringing food items into the kitchen. We purchased our sausage from Ross Peak Ranch where they produce only meat products. Also the Udi’s Whole Grain Bread and Tinkyáda Brown Rice Pasta noodles are gluten free brands in which their products do not contain contaminated materials that would harm someone with celiac disease. Our second goal was limited food waste; we wanted to achieve this goal by providing appropriate portions and by composting all compostable materials. To evaluate the plate waste, we thought that weighing the pre-plate waste (compostable materials) and food scraps was all that was needed. In the rush of the day, we did not read the instructions to double check on what was needed for food waste, so this was all that was completed. Therefore, an exact evaluation of plate waste could not be determined. We did evaluate what the customers thought of our portion sizes by asking them on a survey, we received a 4.4 out of 5 rating from which we can conclude that the portion sizes were almost the right size, just slightly too big. The second objective to achieving this goal was to compost and recycle all that we could. Laura took home the pre-plate compost to her garden for fertilizer and our cardboard, aluminum, and plastic were brought to recycling centers on campus. Our third goal was to stay within the budget allotted for the dinner. The objectives for this were to forecast the number of guests and by purchasing exact amounts of ingredients so no money would be wasted. We knew that there were going to be 30 guests at the dinner so this number had already been forecasted and planned for us. Because the recipes had not been completely standardized there were many products that were over purchased. We ended up staying under budget but less money could have been spent if the standardized recipes had been completed. We determined that our goal was met by looking at the receipts and completing a budget analysis for each menu item. The final goal was to purchase local foods. The objectives for this were to buy eggs and dairy from Montana suppliers and purchasing our sausage from Ross Peak Ranch. We kept in contact with Ross Peak Ranch to make sure we could get the correct amount of sausage from them. We also researched where the Montana brand eggs and dairy could be purchased and did our shopping there. Overall we met the majority of our goals in a cost effective and realistic way that could be done for a full-scale restaurant.

11. Overall Impressions & Lessons LearnedSkye – This project was a really good learning tool for someone interested in being a

manager or owner of a restaurant. It was also very challenging in making a dinner for such a large variety of people who already may have some of their own nutrition constraints and applying another constraint on top of that. The goal when we set out was to make a meal that people with gluten intolerance would not normally think they could consume but make it healthy for them and also very tasty. From the reviews that we received I believe we achieved this goal. I was in charge of the marketing aspect of this project and I learned a lot about putting colors together and making something look appealing to someone attending a dinner or coming into a restaurant. I also helped get the sausage that was used for the dinner from a local farm and learned a lot that I didn’t know about values of fat in different kinds of meat. Chum was the man from Ross Peak Ranch that donated his sausage to our dinner; he explained that the sausage he makes is so lean that after it is eaten if you rub your tongue on the roof of your mouth it will not stick at all, this is because there is hardly any fat in it. He further explained that the highland Scottish longhorn cattle that he raises grow fur to keep warm in the winter instead of fat like most cattle and other livestock. Overall this was a very good learning experience even if I don’t plan to own a restaurant one day.

Kelsey – Through this project I was able to understand a lot more about the food industry and how much work goes into the preparation of one meal! It can be difficult to stick to a dietary restriction and think of a delicious 3-course meal to follow it. By working on the Food Safety and Sanitation Plan and the HACCP Plan, I have grasped how much documentation is necessary for a restaurant with an extremely basic menu. The planning and preparation for just those documents consumes a lot of time. Owning my own restaurant would be fun, but I do not think I could provide

50

food for all of the dietary restrictions out there, with the nutrient analysis and a budget analysis, and still be sane. I feel as though I learned a lot about the cost analysis, as well as buying too many ingredients. The cost analysis is valuable because it breaks down the receipt bill to the cost of each menu item, and then the cost of the plate. This is helpful because although the bill seemed high, the price per plate was relatively low, showing how much cheaper food can be when it is made from scratch. Learning how to do a make vs. buy justification was also extremely valuable. I cook a lot of my own foods, but sometimes the amount of time it takes to make something can make up for the price difference if just bought at the store. I will use this tool in my personal life when it applies. I also learned that sometimes the grocery stores that sell cheaper produce tend to not have as high of quality produce. We shopped at Town & Country and purchased a bad eggplant and avocado. While at the store, the best looking items were chosen. This demonstrates that the majority of these two items had gone bad before we went to the store, and we were fooled by ‘the best of the bad’ pick. We also purchased way too many ingredients for some of the recipes. I think this may attribute to not having the standardized recipes completed on time, so if we were to do this project again, the standardization would be completed prior to shopping. However, most of the ingredients that were purchased in excess could have been used for the same dinner within a week. If this were a real restaurant, the excess of ingredients would have found some use within a few days. Another mistake I made was purchasing one chicken breast for the vegan. Our team was trying to figure out how to substitute the bread on the main course plate because it may have been made in a place that eggs are used. So while we were shopping, I had thought that chicken with vegetarian lasagna sounded great! Later Mackenzie let me know that vegans do not eat meat… Laura and I had completely spaced while we were shopping because we were so focused on getting all the ingredients we forgot about this detail! Good thing we were in a group of people or this could have been a terrible mistake. Another thing I learned is that people are late, even with a ‘reservation’ time. This can mess up a service at any restaurant and it can be quite frustrating. Lastly, I learned that it is extremely important to understand the kitchen appliances prior to using them on the service day. We ran into a little problem with the oven turning off when the time turned off. For my oven at home, when the timer goes off the oven stays on. This is an example of how all appliances are different and you have to adapt to them. Overall, this project was a great experience for me. I had never cooked for a large number of people before, and this proved that I am capable of such a thing. I also got good incite into what it takes to own a restaurant.

Mackenzie – For our dinner presentation, I learned a lot about celiac disease. This was our dietary constraint, so we had to prepare a meal that was entirely gluten-free. As I did research on this disease, I learned a lot about how this autoimmune disease damages the villi in the small intestine. The only cure for celiac disease is to completely avoid the protein gluten. This can be a lifestyle change for individuals with this disease because gluten is found in many food products. However, one big thing I learned during our dinner is that it is still possible to make delicious, gluten-free substitutes. The rice noodles we used in our lasagna and the gluten-free bread we used for garlic bread made great alternatives to flour noodles and pasta. Another great learning experience was purchasing the Italian sausage for our meat lasagna. Skye and I drove out to Ross Peak Ranch and met the owner. He donated 2 lbs of Italian sausage and informed us about the highland, longhorn cattle he raises. This was a very valuable experience and it made me want to always purchase locally raised meat products.

Laura – Standardize the recipes before grocery shopping Have a clear schedule of who was doing what on the night of the dinner presentation to avoid

near mishaps and disaster. Overall lessening the stress and responsibility on each person. The whole project was enlightening because it made it very clear how much work it would take

to open up a restaurant.

51

mackenzieannestark.weebly.com€¦ · web viewconsisting of many delicious recipes. the portion...

Documents