Professional Documents
Culture Documents
Good Eats
Owners: Allison Brumet (Co-owner), Tracy Calvert (Co-owner), Kasey Hutchinson (People
Person aka Customer Service), Erin Nyberg (Chef Extraordinaire) and
Aly Russell (Numbers Girl aka Manager)
Mobile Food Truck
Commercial Kitchen Rockin TJ Ranch
651 Lynx Lane
Bozeman, MT 59718
Goodeats.com
Rotator Option: this will be a special soup that will differ on a weekly basis $3/4
o Creamy roasted butternut squash and pear soup - the perfect soup for chilly
fall days
o Local squash and onions
o Seasoned with fresh rosemary
Sandwiches: Served cold or as a Panini! Make it a soup/sandwich combo for $2 extra. ( 8oz
soup)
Grilled cheese: $5
o Local 3-cheese blend grilled with bacon, lettuce, and roma tomatoes!
Veggie: $4
o Hummus, avocado, tomato, carrots, and local goat cheese with balsamic
dressing.
Al la Carte:
Homemade hummus: (4 oz.) served with your choice of veggie sticks or crusty baguette $2.5
o Chickpeas, tahini, roasted red pepper, fresh lemon juice, and red pepper flakes
Mac n Cheese: - $ 4
o A healthy serving of macaroni and cheese made with whole-wheat noodles and a
local cheese blend.
Homemade desserts:
Beverages:
Description of Menu
Good Eats is a mobile foodservice operation. A static menu will be offered with
specials rotating on a weekly basis. The menu will be altered on a seasonal basis to
incorporate foods that are in season, locally and regionally. Foods will be offered a la carte
so that patrons can purchase anything from a snack of hummus and veggies, to a soup and
salad combo. Good Eats is a lunch only foodservice with a focus on providing quick, healthy
food options for people on the go.
Menu influences
Inspired by the lack of quality, healthy food available on MSUs campus, Good Eats
strives to provide low cost, homemade, quality food to lunch crowds. Bozeman is an active,
healthy community that looks for foods that enhance and compliment this lifestyle. Top
restaurant trends indicate that customers desire sustainably sourced food and green
practices. With a strong local foods movement, Bozeman is the ideal customer base to offer
locally sourced foods to. Because Bozeman is a university town, students will be a large
part of the customer base targeted by Good Eats. Prices will be kept as low as possible to
ensure that no one is priced out of eating quality, healthy foods. With the goal of reaching a
broad range of customers, Good Eats will be a mobile foodservice establishment that offers
a minimalistic but quality menu.
Kitchen Design
For our kitchen design, two diagrams and explanations are needed as we have two
locations for our foodservice; one is the commercial kitchen we will be using to receive,
prepare and store food and the other is the food truck in which hot holding, chilled storage
and meal assembly will take place. We will be renting space in a commercial kitchen so
most of the specifics of the materials used there will already be decided. However some
recommendations in the kitchen are to have floors made from a type of urethane mortar or
vinyl, which is easy to clean and resistant to heat and chemicals. The lighting will need to
be direct in order for optimal sight of food preparation. Our equipment will need to be
made out of metal and have proper ventilation hoods in cooking appliances. In the
commercial kitchen we will require a stove to cook our soups and macaroni and cheese, a
large oven for baking breads, a food processor to make our hummus, a refrigerator/freezer,
and adequate knives, cutting boards and prep space for the rest of our activities. We will
buy a used food truck that is in good condition in order to save money on initial start up
costs of the business. The exterior of the truck will be 24 by 8. The kitchen interior will be
16 by 7 and 6.5 tall. For an energy source we will use a propane generator, which is not as
sustainable as we would like but a solar powered food truck is not exactly feasible. Other
possible options for energy, depending on where we park, include a bartering system with
a local business in which we will be allowed to plug into their electric in exchange for free
lunches for the employees of the business we choose. This will increase community
connectedness as well. In the food truck we will also need direct lighting fixtures using LED
lights to ensure energy sustainability. The floors will be made using seamless membrane
polyurethane to ensure easy maintenance, durability and low slippage. The equipment we
will need includes a ventilation system that will allow for three employees to work in the
truck kitchen at one time, such at the Panasonic Energy Star certified 290 CFM ceiling
exhaust; a stove such as a portable Chef-master butane stove; next to the stove there will be
3 commercial soup warmers such as the stainless steel Avantco warmers; and a small
stainless steel Energy Star certified refrigerator. Using the Energy Star certified equipment
will help us be more sustainable. Though these products are sometimes more expensive,
the reduction of energy costs will save us money in the long term.
Products containing
recycled material
Minimal Packaging
waste (compostable)
Sustainable farming
practices
Certified Organic
products (when
possible)
Alternative Service
Products (Natural
fiber)
GMO/pesticide free
(when
possible)
Hormone/antibiotic
free (when
possible)
Minimal Packaging
waste
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Beef:
Bid Request
Bids will be received until September 21, 2014
Issued by:
Increases in quantity up to 30% will be binding at the discretion of the buyer. All items are to
be officially certified by the U.S. Department of Agriculture for acceptance no earlier than 2
days before delivery; costs of such service to be borne by the supplier.
Item Description
Quantity
Unit
10
bags
10
bundles
10
bundles
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Good Eats
11/12/2014
10
bundles
case
Supplier_____________________
Purchase Order
PURCHASE ORDER
[COMPANY NAME]
[Street Address]
[City, ST ZIP Code]
TO:
SHIP TO:
P.O. NUMBER:
Tracy J Calvert
GOOD EATS
651 Lynx Lane
Bozeman, Mt 59715
406-600-7074
00100
P.O DATE
REQUISITIONER
SHIPPED VIA
9/17/2014
T. Calvert
Ground
F.O.B. POINT
QTY
UNIT
DESCRIPTION
1lb
TERMS
UNIT PRICE
$5.25
TOTAL
$26.25
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11/12/2014
SUBTOTAL
$26.25
SALES TAX
Please send two copies of your invoice.
Enter this order in accordance with the prices, terms, delivery
method, and specifications listed above.
Please notify us immediately if you are unable to ship as
specified.
Send all correspondence to:
Allison
0.00
$26.25
[Street Address]
[City, ST ZIP Code]
Authorized by Allison
10/1/2014
Receiving plan
Good Eats will purchase as much as possible from local farmers and producers. All
products that can be contracted locally will be done so based on the best price farmer. For
the ingredients needed that cannot be supplied locally, a fixed bid will be in place with
Sysco for items such as salt, pepper, spices, cleaning products, paper service items, etc. The
items that the farmers within Gallatin Valley and surrounding counties have to offer will be
bid on and purchased accordingly. The manager will be the purchase coordinator that will
be responsible for all buying and contracting for the company. The food products will be
delivered to our commercial kitchen on two set receiving days. Sysco will deliver directly;
Root cellar foods and market day foods will deliver on the receiving days. Products
contracted directly with farms will have to be picked up by Good Eats purchase coordinator
at the farms on a contracted picks up day. The receiving clerk will implement invoice
receiving. The clerk will complete inspection against the purchase order and invoice.
Quantity will be checked against the purchase order. There will be an official acceptance or
rejection of orders and that will be followed up with completion of receiving records that
will be checked by the clerk.
Storage plan
Dry goods, fresh produce and serving/cleaning products will be separated.
The first step in having food properly stored within the organization will begin with
employee training. All team members will be required to take and pass a food safety class
in order to ensure everyone has adequate training. The next step in proper storage involves
the keeping raw meats and dairy separate from produce. Storage unit, fridge/freezer will
have designated shelving for each type of product with vegetables and fruit on top followed
by dairy in middle and raw food (meat) on bottom. All food will be in containers labeled for
the class of food in order to help prevent cross-contamination as well as be dated with the
time and date for additional safety.. All containers will be properly cleaned and sterilized
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after each use. The third measure for proper food storage will involve temperature control.
All storage units will have temperature gauges and a corresponding log sheet to record
temperatures and times (at least twice a day).
Inventory Record
The overall inventory philosophy will be run as a Perpetual Inventory system. This
system, with the exception of fresh produce, will allows us to have a better understanding
of our product usage and costs on a daily basis. This type of system is a must for small
businesses. The ability to know quickly what is being purchased and used allows for
flexibility and the chance to quickly respond to consumer preference and market variation.
In addition there will be a system in place for direct issuance of goods; ex. fresh produce;
that will be used on the day of delivery. Daily tracking of direct issuance, in conjunction
with regular inventory, will help to track waste and help increase efficiency.
Food Production
Production Forecasting
For our food service operation we will be using a moving average forecast, a type of
time series model. This will be effective for short-term decisions. For each item we sell, we
can measure how much is sold each day over the past week. First, the average number of
each item sold for the first 5 days will be calculated (by adding up the total sold and
dividing it by 5). Then the amount of each item sold for days 2 through 6 will be calculated
and divided by 5. This will give us a moving average that will smooth out any variations
from different days and give an accurate forecasting number. It will be important to keep in
mind any important days that may occur during the forecasting period, such as big events
or holidays that can increase or decrease sales. This type of model is convenient because it
can use a computer program such as excel to find averages and graphs of the trends. An
existing employee, likely a manager of some sort will use this computer program to
complete the steps to help decrease costs. The disadvantage is that it could be time
consuming.
Historical Production Records
Date:
Time:
Number to be served:
Event:
Menu Item
Vegetable Soup
Chili
Seasonal Option
Amount Prepared
Amount Served
Comments
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Avo. Turkey
Sandwich
Grilled Cheese
Veggie Sandwich
Hummus
Cornbread
Mac n Cheese
Ginger Cookies
Lemon Bar
Bottled Water
La Croix
San Pelligrino
Production Scheduling
Meal Production
Date: 10/14/14
Meal: Lunch
Employee
Menu Item
Quantity
Actual
to Prepare Yield
Amount
Left
Over
Comments
Erin
Veggie Soup
30 serv
Combine
ingredients and
simmer
Aly
Chili
30 serv
Brown burger,
drain excess fat
then add all other
ingredients and
simmer
Allison
Butternut Soup
30 serv
Roast squash,
cube, and combine
with all other
ingredients to
simmer
Tracy
Avo/Turkey Sand.
30x
Assemble to order
Kasey
Veggie Sand.
30x
Assemble to order
Erin
Grilled Cheese
30x
Assemble to order
Aly
Hummus
11.25 c
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11/12/2014
combine all
ingredients in
food processer.
Allison
Cornbread
30 squares
Tracy
Mac n Cheese
30 c
Par-boil noodles,
then combine all
ingredients and
bake in oven for
30 min before
transfer into hot
holding in truck
Kasey
Veggie Sticks
15 c
Chopped and
portioned into
c. servings
Erin
Ginger Cookie
30x
Bake, assemble
and hold in chilled
storage.
Aly
Lemon Bar
30x
Allison
Bottled Water
30x
Hold chilled
Allison
San Pellegrino
30x
Hold chilled
Allison
La Croix
30x
Hold chilled
Ingredients:
Veggie Soup:
Barley or Lentils
To be prepped 24
hours in advance:
X
Comments:
For barley: Rinse and sort,
picking out any rocks,
insects, or discolored
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Chili:
11/12/2014
Carrots
Onions
Potatoes
Celery
Spinach
White Beans
Parsley
Balsamic Vinegar
Red Pepper Flakes
Fresh Lemon Juice
Bacon
Ground Beef
Onion
Garlic
Carrots
Corn
White Wine
Chili Powder
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Good Eats
Roasted Butternut
Squash and Pear
Soup
11/12/2014
Cumin
Dark
Unsweetened
Chocolate
Butternut Squash
Pears
Rosemary
Chicken Stock
Avocado Turkey
Sandwich
and
Onion
Turkey
Avocado
Roma Tomatoes
Mustard
Grilled Cheese
Cheese:
Spinach
Local Breads
Local Breads
Cheeses
Depending on selection
offered, goat cheese may
be spread on sandwich or
sliced varieties will be presliced the day before event
and stored in covered
container in refrigerator.
Rinse; pat dry with clean
towels and store covered
in fridge.
Will be picked up daily.
Pre-sliced and shredded.
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11/12/2014
Will be sliced day of to
maintain freshness.
Roma Tomatoes
Bacon
Hummus
Chickpeas
Roasted Red
Peppers
Rinse
Tahini
Fresh Lemons
Veggie Sandwich
Garlic
Hummus
Shredded Carrots
Tomatoes
Avocado
Goat Cheese
Sunflower Seeds
Balsamic Dressing
(for Veggie Sand.)
Organic EVOO
Balsamic Vinegar
Minced Garlic
Mustard
Fresh Lemon
Cornbread
Flour
Cornmeal
Baking Powder
Canola Oil
Maple Syrup
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Cane Sugar
Milk
Veggie Sticks
Carrots
Cucumbers
Bell Peppers
Whole Wheat
Noodles
Cheese blend
Milk
Flour
Butter
Onion
Dry Mustard
Pepper
Salt
Ginger/Molasses
Cookie
Flour
Brown Sugar
Salt
Baking Soda
Cinnamon
Cloves
Nutmeg
Ginger
Vegetable Oil
X
X
X
X
X
X
X
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Molasses
Egg
Crystallized
Ginger
Granulated Sugar
For filling
Cream Cheese
Powdered Sugar
Vanilla
Lemon Bars
Butter
Butter
Flour
Eggs
Sugar
Fresh Lemons
Recipe Standardization
Lentil Veggie Soup 30 8oz servings
Procedure:
Soup:
Saut onion on med/high in olive oil until glossy. Add carrots, celery, and red pepper flakes and
saut for about 10 minutes.
Stir in diced tomatoes, chicken stock, white wine, lentils, lemon juice, red pepper flakes, bay
leaves, and lemon juice. Bring to a boil then reduce to a simmer. Cook for approximately 1.5
hours or until lentils are soft.
After lentils are soft, stir in spinach and white beans. Cook until spinach is soft and still bright
green about 5 minutes. Serve!
Ingredient
Olive Oil
Carrots
Onion
Celery
Amount
1/3 cup & 2 Tbs.
11-sliced into in rounds
7 diced
8 stalks
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Spinach
Diced Tomatoes
White Wine
10 cups
13 cups -7 15 oz cans or 1 #10 can
2c
Amount
60 slices
90-100 slices (approx 26 g/slice = 5.125 lbs)
8 = avocado per sandwich
15 = 3 to 4 slices per sandwich
1.5 ounce/sandwich = 45 ounces pre-sliced. If goat
cheese crumbles 2 Tbs.
Baby variety 6-8 leaves. Approx ounce. 6 cups
total
2 Tbs per sandwich = 3.75 cups
Hummus 30 c servings
Procedure:
Rub peppers with olive oil and place on baking pan in preheated oven at 500 degrees F. Bake for
35-40 minutes until completely blackened. Turn 2-3 times during cooking. Remove from oven
and cover pan with aluminum foil for 30 minutes. Once cooled, peel skin from peppers and
remove seeds. Place peppers in food processor.
Add garlic to food processor.
Add tahini and chickpeas to food processor.
Add lemon juice to processor. Process ingredients together until smooth.
Mix variety of veggie sticks in cup to be served with hummus.
Ingredient:
Amount:
Red Bell Peppers
8
Olive Oil
4 Tbs
Garlic (pre-minced)
20 cloves
Tahini
5c
Chickpeas (pre-soaked)
22.5 c
Lemons (pre-juiced)
25
Veggie Sticks:
Ingredients
Bell Peppers -( pre-chopped)
Carrots - (pre-chopped)
Celery - (pre-chopped)
Amounts
2c
3c
3c
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11/12/2014
Amount:
Procedure:
Cornmeal (organic)
3c
Milk
5c
Flour
4c
Baking Powder
2Tbs
Salt
Sugar
Maple Syrup
Eggs
Vegetable Oil
2 tsp
1c
c
4
1c
Amount:
Butter (softened)
2c
Granulated Sugar
All- Purpose Flour
1c
4 cups
Eggs
White Sugar
All-Purpose Flour
Lemons (juiced)
3c
c
4
Procedure:
Preheat oven to 375 degrees. Mix
softened butter, 1 c sugar and 4
cups flour. Mix well. Press into
bottom of 2 greased 9 x 13 pans
and bake for 20 minutes or until
golden brown.
Sustainability
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Within the functional subsystem of food production, there are practices that can be
employed to make the foodservice more sustainable. One key area to refine is that of the
standardized menu. By streamlining the preparation that goes into a menu item and
always producing it in the same way, there is less room for error - namely
overproduction. According to the EPA, about 100 billion pounds of food waste are
produced each year (Gregoire, p 196). It is essential that Good Eats not be a large
contributor to this number. If some overproduction does occur, steps will be taken to form
partnerships with local services such as the Community Cafe so that excess food can be
donated. If donation is not possible all extra food will be composted. As Good Eats is grab
and go establishment, we will be relying solely on to-go containers. Purchasing recyclable
materials will be standard procedure. Where allowed, earth-friendly cleaning products
will be used. As the business progresses, additional opportunities will arise where
sustainable practices can be employed.
Distribution
Factors Influencing Foodservice
Good Eats will be using a decentralized food service distribution in which the food
will be prepared at the commercial kitchen and then transported to the food truck for meal
assembly. The soups will be prepared and then cooled until transport to the truck, they will
be reheated on a stove-top in the commercial kitchen, poured them into metal soup
containers and transfer to soup warmers in the truck, that will be parked outside the
kitchen for transport from kitchen to different locations. A similar process for the macaroni
and cheese will be utilized. This process is an example of a covered tray method. This
process is low cost and simple. However, it will require coordination within the business as
to the efficiency and quickness between reheating and transfer to truck. Good Eats will use
a convection oven to initially make the breads or pick up from locally bakery, depending on
the type of bread, and a microwave to quickly reheat the items, such as cornbread, before
serving. All items will be prepared between 1 and 4 days before being sold, taking into
account time and temperature control for safety. Sandwiches, a la carte items and salads
will be premade and packaged at the commercial kitchen so that when they are needed for
the food truck they can simply be moved to refrigerators in the truck the morning before
service. Ideally most of these items will be made the day before or day of to ensure
freshness. If Good Eats expects a large quantity of sales of a certain item those items may be
prepared a few days prior. The distance between production and service will be about 10
miles.
Service
Categories of Service
Good Eats is a self-service, specifically quick service. Where customers will come to
the counter of the food truck to order, pay and pick up the ordered food and beverages.
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This type of service will allow for customer satisfaction, as the point of service will be
efficient and friendly.
Point of Service Diagram
Order/Pay/Pick-up
window
Kitchen
Service Management
Good Eats will focus on creating total quality service by emphasizing quality
standards to deliver outstanding service to the customer. It will start with the management
system in understanding the population and the customer base of Good Eats. This will
allow management to change the menu and other parts of the food service systems model.
These standards will include educating each employee to understand procedural and
personal service expectations. The customer is the main priority by establishing specific
service-delivery standards, which will be incorporated into all parts of the business. A
quality leadership environment will be established to create a quality service culture.
Management will continually monitor and evaluate the standards of service and make
adjustments as needed as well as new goals to help the employees continue to provide
quality service.
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Good Eats
11/12/2014
SWOT Analysis
Strengths:
Mobility
Eco-Conscious
Food to Consumer Operation (limits customer
travel)
Healthy Food Options
Hours of Operation
Accessibility
Highly Motivated Staff
Weaknesses:
Small Menu Selection
Small Customer base
Regulatory Issues (permits and location
availability)
Opportunities:
College Town Demographics
Health Conscious Community
Low Amount of Similar Competition
Local appeal for Consumers is high
Threats:
Competition from New Mobile Food
Vendors
Supply Chain (seasonal variation and local
growers issues)
Increased Regulation
(Health Department/City Ordinance
future
changes)
Traditional Restaurant Competition
Shift in Future Trends/Preferences
Marketing Strategy
The target market will be consumers that are willing to pay a little extra for
nutritious, locally produced food. Competitive pricing, with soups for $4 and sandwiches
for $5, will allow customers from a wide variety of backgrounds to shop their beliefs. The
potential of a complete nutritious meal for less than $10 allows smaller niche markets
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11/12/2014
access to our product. Customers that value eco-conscious products, local producers,
organic/natural foods, healthy, and lastly fast and convenient are the audience. Good Eats
mobility will allow the business to bring the product to the customer by placing the food
truck in convenient locations that allow for quick and easy purchasing by the consumer. By
providing a range of food options, including sandwiches and rotating soups, Good Eats will
also be targeting customers that want options other than tacos and burgers. Word of mouth
will be part of the promotional plan of Good Eats. With a product line that includes
organic/natural soups, meats and breads paired with superior customer service, customers
of Good Eats will want to share their experience with others. In addition, the vehicle will be
highly recognizable and act as mobile advertising. Advertising will be through traditional
channels; radio and press as well as social media and advertising tie-ins with our local
producers (they can promote their product being used in our business). Good Eats will
have specific advertising directed at smaller niche groups: gyms, co-ops, outdoor Clubs, etc.
Tactical Plans
Implement a social media plan that includes a business website, Facebook, Twitter,
Instagram etc.
Promotional offers for social media
Traditional advertising options: Radio, newspaper and alternative paper avenues
(Bozone for example)
Community involvement with non-profit groups and other food related
organizations. ex-Farm to School, Community Cafe, Friends of Local Food etc.
Hand out samples at festivals and other locations in town to gauge consumer interest
in our product.
Direct advertising to the University, gyms and outdoor groups.
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Employee Satisfaction
Employee satisfaction will be evaluated at weekly staff huddles that will be
mandatory and paid. The huddles will be 1-2 hours and will not be during business hours.
During the huddle, the manager will open up the meeting with discussion about the week
and any other comments or concerns of the staff members. The manager will also discuss
events that have happened during the week that need to be addressed. All discussion
factors will be recorded in a weekly huddle binder to track any trends or re-occurring
issues. The end of the huddle will be concluded with an opportunity for each employee to
do a personal write-up that will be reviewed by the manager. The manager will review the
write-ups that evening and any further action will be made accordingly. All huddle
comments and personal write-ups will be recorded.
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Food Production
Production Forecasting
For our food service operation we will be using a moving average forecast, a type of
time series model. This will be effective for short-term decisions. For each item we sell, we
can measure how much is sold each day over the past week. First, the average number of
each item sold for the first 5 days will be calculated (by adding up the total sold and
dividing it by 5). Then the amount of each item sold for days 2 through 6 will be calculated
and divided by 5. This will give us a moving average that will smooth out any variations
from different days and give an accurate forecasting number. It will be important to keep in
mind any important days that may occur during the forecasting period, such as big events
or holidays that can increase or decrease sales. This type of model is convenient because it
can use a computer program such as excel to find averages and graphs of the trends. An
existing employee, likely a manager of some sort will use this computer program to
complete the steps to help decrease costs. The disadvantage is that it could be time
consuming.
Historical Production Records
Date:
Time:
Number to be served:
Event:
Menu Item
Amount Prepared
Amount Served
Comments
Vegetable Soup
Chili
Seasonal Option
Avo. Turkey
Sandwich
Grilled Cheese
Veggie Sandwich
Hummus
Cornbread
Mac n Cheese
Ginger Cookies
Lemon Bar
Bottled Water
La Croix
San Pelligrino
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11/12/2014
Production Scheduling
Meal Production
Date: 10/14/14
Meal: Lunch
Employee
Menu Item
Quantity
Actual
to Prepare Yield
Amount
Left
Over
Comments
Erin
Veggie Soup
30 serv
Combine
ingredients and
simmer
Aly
Chili
30 serv
Brown burger,
drain excess fat
then add all other
ingredients and
simmer
Allison
Butternut Soup
30 serv
Roast squash,
cube, and combine
with all other
ingredients to
simmer
Tracy
Avo/Turkey Sand.
30x
Assemble to order
Kasey
Veggie Sand.
30x
Assemble to order
Erin
Grilled Cheese
30x
Assemble to order
Aly
Hummus
11.25 c
Allison
Cornbread
30 squares
Tracy
Mac n Cheese
30 c
Par-boil noodles,
then combine all
ingredients and
bake in oven for
30 min before
transfer into hot
holding in truck
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Kasey
Veggie Sticks
15 c
Chopped and
portioned into
c. servings
Erin
Ginger Cookie
30x
Bake, assemble
and hold in chilled
storage.
Aly
Lemon Bar
30x
Allison
Bottled Water
30x
Hold chilled
Allison
San Pellegrino
30x
Hold chilled
Allison
La Croix
30x
Hold chilled
Veggie Soup:
Ingredients:
To be prepped 24
hours in advance:
Barley or Lentils
Carrots
Onions
Potatoes
Celery
Spinach
Comments:
For barley: Rinse and sort,
picking out any rocks,
insects, or discolored
lentils. Soak refrigerated
in water overnight in
covered container.
Peel, rinse, dice into inch
rounds, and refrigerate in
covered container.
Peel, rinse, dice, and
refrigerate in covered
container.
Peel, rinse, dice into 1inch
squares, and refrigerate in
covered container.
Rinse, dice into inch
chunks, and refrigerate in
covered container.
Wash, pat dry w/ clean
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Chili:
11/12/2014
White Beans
Parsley
Balsamic Vinegar
Red Pepper Flakes
Fresh Lemon Juice
Bacon
Ground Beef
Onion
Garlic
Carrots
Corn
White Wine
Roasted Butternut
Squash and Pear
Soup
Chili Powder
Cumin
Dark
Unsweetened
Chocolate
Butternut Squash
Pears
Rosemary
Chicken Stock
and
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Good Eats
Avocado Turkey
Sandwich
11/12/2014
Onion
Turkey
Avocado
Roma Tomatoes
Mustard
Grilled Cheese
Cheese:
Spinach
Local Breads
Local Breads
Cheeses
Roma Tomatoes
Depending on selection
offered, goat cheese may
be spread on sandwich or
sliced varieties will be presliced the day before event
and stored in covered
container in refrigerator.
Rinse; pat dry with clean
towels and store covered
in fridge.
Will be picked up daily.
Pre-sliced and shredded.
Will be sliced day of to
maintain freshness.
Bacon
Hummus
Chickpeas
Roasted Red
Peppers
Rinse
Tahini
Fresh Lemons
Garlic
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Good Eats
Veggie Sandwich
11/12/2014
Local Breads
Hummus
Shredded Carrots
Tomatoes
Avocado
Goat Cheese
Sunflower Seeds
Balsamic Dressing
(for Veggie Sand.)
Organic EVOO
Balsamic Vinegar
Minced Garlic
Mustard
Fresh Lemon
Cornbread
Flour
Cornmeal
Baking Powder
Picked up daily.
2Tbs/ projected serving
calculated and combined
into one container to take
on food truck.
Refrigerated.
Peel, rinse, julienne, and
refrigerate in covered
container.
Sliced daily for freshness
Sliced daily to maintain
color.
2 Tbs/ projected serving
calculated and combined
into container to take on
food truck. Refrigerated.
1-2Tbs/projected serving.
Shaker bottle filled to take
on food truck.
This dressing will be
prepared the day before an
event in the ingredient
room and refridgerated.
Pre-measure and store in
covered container.
Pre-measure and store in
covered container.
Pre-measure and store in
covered container.
Canola Oil
Maple Syrup
Cane Sugar
Milk
Veggie Sticks
Carrots
Cucumbers
Bell Peppers
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Good Eats
11/12/2014
Whole Wheat
Noodles
Cheese blend
Refrigerate in covered
container.
Measure dry amount
needed for estimated
servings (1.25 c/serving).
Shred cheeses and
refrigerate in covered
container.
Milk
Flour
Butter
Onion
Dry Mustard
Pepper
Salt
Ginger/Molasses
Cookie
For filling
Flour
Brown Sugar
Salt
Baking Soda
Cinnamon
Cloves
Nutmeg
Ginger
Vegetable Oil
Molasses
Egg
Crystallized
Ginger
Granulated Sugar
X
X
X
X
X
X
X
Cream Cheese
Powdered Sugar
Vanilla
Lemon Bars
Butter
Butter
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Good Eats
11/12/2014
Flour
Eggs
X
Sugar
Fresh Lemons
Recipe Standardization
Lentil Veggie Soup 30 8oz servings
Procedure:
Soup:
Saut onion on med/high in olive oil until glossy. Add carrots, celery, and red pepper flakes and
saut for about 10 minutes.
Stir in diced tomatoes, chicken stock, white wine, lentils, lemon juice, red pepper flakes, bay
leaves, and lemon juice. Bring to a boil then reduce to a simmer. Cook for approximately 1.5
hours or until lentils are soft.
After lentils are soft, stir in spinach and white beans. Cook until spinach is soft and still bright
green about 5 minutes. Serve!
Ingredient
Olive Oil
Carrots
Onion
Celery
Spinach
Diced Tomatoes
White Wine
Amount
1/3 cup & 2 Tbs.
11-sliced into in rounds
7 diced
8 stalks
10 cups
13 cups -7 15 oz cans or 1 #10 can
2c
Amount
60 slices
90-100 slices (approx 26 g/slice = 5.125 lbs)
8 = avocado per sandwich
15 = 3 to 4 slices per sandwich
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Good Eats
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1.5 ounce/sandwich = 45 ounces pre-sliced. If goat
cheese crumbles 2 Tbs.
Baby variety 6-8 leaves. Approx ounce. 6 cups
total
2 Tbs per sandwich = 3.75 cups
Local Cheeses
Spinach
Stone Ground Mustard
Hummus 30 c servings
Procedure:
Rub peppers with olive oil and place on baking pan in preheated oven at 500 degrees F. Bake for
35-40 minutes until completely blackened. Turn 2-3 times during cooking. Remove from oven
and cover pan with aluminum foil for 30 minutes. Once cooled, peel skin from peppers and
remove seeds. Place peppers in food processor.
Add garlic to food processor.
Add tahini and chickpeas to food processor.
Add lemon juice to processor. Process ingredients together until smooth.
Mix variety of veggie sticks in cup to be served with hummus.
Ingredient:
Amount:
Red Bell Peppers
8
Olive Oil
4 Tbs
Garlic (pre-minced)
20 cloves
Tahini
5c
Chickpeas (pre-soaked)
22.5 c
Lemons (pre-juiced)
25
Veggie Sticks:
Ingredients
Bell Peppers -( pre-chopped)
Carrots - (pre-chopped)
Celery - (pre-chopped)
Amounts
2c
3c
3c
Amount:
Procedure:
Cornmeal (organic)
3c
Milk
5c
Flour
4c
Baking Powder
2Tbs
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Good Eats
11/12/2014
2 tsp
1c
c
4
1c
Amount:
Butter (softened)
2c
Granulated Sugar
All- Purpose Flour
1c
4 cups
Eggs
White Sugar
All-Purpose Flour
Lemons (juiced)
3c
c
4
Procedure:
Preheat oven to 375 degrees. Mix
softened butter, 1 c sugar and 4
cups flour. Mix well. Press into
bottom of 2 greased 9 x 13 pans
and bake for 20 minutes or until
golden brown.
Sustainability
Within the functional subsystem of food production, there are practices that can be
employed to make the foodservice more sustainable. One key area to refine is that of the
standardized menu. By streamlining the preparation that goes into a menu item and
always producing it in the same way, there is less room for error - namely
overproduction. According to the EPA, about 100 billion pounds of food waste are
produced each year (Gregoire, p 196). It is essential that Good Eats not be a large
contributor to this number. If some overproduction does occur, steps will be taken to form
partnerships with local services such as the Community Cafe so that excess food can be
donated. If donation is not possible all extra food will be composted. As Good Eats is grab
and go establishment, we will be relying solely on to-go containers. Purchasing recyclable
materials will be standard procedure. Where allowed, earth-friendly cleaning products
will be used. As the business progresses, additional opportunities will arise where
sustainable practices can be employed.
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Good Eats
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Distribution
Factors Influencing Foodservice
Good Eats will be using a decentralized food service distribution in which the food
will be prepared at the commercial kitchen and then transported to the food truck for meal
assembly. The soups will be prepared and then cooled until transport to the truck, they will
be reheated on a stove-top in the commercial kitchen, poured them into metal soup
containers and transfer to soup warmers in the truck, that will be parked outside the
kitchen for transport from kitchen to different locations. A similar process for the macaroni
and cheese will be utilized. This process is an example of a covered tray method. This
process is low cost and simple. However, it will require coordination within the business as
to the efficiency and quickness between reheating and transfer to truck. Good Eats will use
a convection oven to initially make the breads or pick up from locally bakery, depending on
the type of bread, and a microwave to quickly reheat the items, such as cornbread, before
serving. All items will be prepared between 1 and 4 days before being sold, taking into
account time and temperature control for safety. Sandwiches, a la carte items and salads
will be premade and packaged at the commercial kitchen so that when they are needed for
the food truck they can simply be moved to refrigerators in the truck the morning before
service. Ideally most of these items will be made the day before or day of to ensure
freshness. If Good Eats expects a large quantity of sales of a certain item those items may be
prepared a few days prior. The distance between production and service will be about 10
miles.
Service
Categories of Service
Good Eats is a self-service, specifically quick service. Where customers will come to
the counter of the food truck to order, pay and pick up the ordered food and beverages.
This type of service will allow for customer satisfaction, as the point of service will be
efficient and friendly.
Point of Service Diagram
Order/Pay/Pick-up
window
Kitchen
Service Management
Good Eats will focus on creating total quality service by emphasizing quality
standards to deliver outstanding service to the customer. It will start with the management
system in understanding the population and the customer base of Good Eats. This will
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Good Eats
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allow management to change the menu and other parts of the food service systems model.
These standards will include educating each employee to understand procedural and
personal service expectations. The customer is the main priority by establishing specific
service-delivery standards, which will be incorporated into all parts of the business. A
quality leadership environment will be established to create a quality service culture.
Management will continually monitor and evaluate the standards of service and make
adjustments as needed as well as new goals to help the employees continue to provide
quality service.
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Good Eats
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Mobility
Eco-Conscious
Food to Consumer Operation (limits customer
travel)
Healthy Food Options
Hours of Operation
Accessibility
Highly Motivated Staff
Weaknesses:
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Good Eats
Opportunities:
College Town Demographics
Health Conscious Community
Low Amount of Similar Competition
Local appeal for Consumers is high
11/12/2014
Threats:
Competition from New Mobile Food Vendors
Supply Chain (seasonal variation and local
growers issues)
Increased Regulation
(Health Department/City Ordinance future
changes)
Traditional Restaurant Competition
Shift in Future Trends/Preferences
Marketing Strategy
The target market will be consumers that are willing to pay a little extra for
nutritious, locally produced food. Competitive pricing, with soups for $4 and sandwiches
for $5, will allow customers from a wide variety of backgrounds to shop their beliefs. The
potential of a complete nutritious meal for less than $10 allows smaller niche markets
access to our product. Customers that value eco-conscious products, local producers,
organic/natural foods, healthy, and lastly fast and convenient are the audience. Good Eats
mobility will allow the business to bring the product to the customer by placing the food
truck in convenient locations that allow for quick and easy purchasing by the consumer. By
providing a range of food options, including sandwiches and rotating soups, Good Eats will
also be targeting customers that want options other than tacos and burgers. Word of mouth
will be part of the promotional plan of Good Eats. With a product line that includes
organic/natural soups, meats and breads paired with superior customer service, customers
of Good Eats will want to share their experience with others. In addition, the vehicle will be
highly recognizable and act as mobile advertising. Advertising will be through traditional
channels; radio and press as well as social media and advertising tie-ins with our local
producers (they can promote their product being used in our business). Good Eats will
have specific advertising directed at smaller niche groups: gyms, co-ops, outdoor Clubs, etc.
Tactical Plans
Implement a social media plan that includes a business website, Facebook, Twitter,
Instagram etc.
Promotional offers for social media
Traditional advertising options: Radio, newspaper and alternative paper avenues
(Bozone for example)
Community involvement with non-profit groups and other food related
organizations. ex-Farm to School, Community Cafe, Friends of Local Food etc.
Hand out samples at festivals and other locations in town to gauge consumer interest
in our product.
Direct advertising to the University, gyms and outdoor groups.
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Good Eats
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Employee Satisfaction
Employee satisfaction will be evaluated at weekly staff huddles that will be
mandatory and paid. The huddles will be 1-2 hours and will not be during business hours.
During the huddle, the manager will open up the meeting with discussion about the week
and any other comments or concerns of the staff members. The manager will also discuss
events that have happened during the week that need to be addressed. All discussion
factors will be recorded in a weekly huddle binder to track any trends or re-occurring
issues. The end of the huddle will be concluded with an opportunity for each employee to
do a personal write-up that will be reviewed by the manager. The manager will review the
write-ups that evening and any further action will be made accordingly. All huddle
comments and personal write-ups will be recorded.
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Good Eats
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Qualifications:
Education: High school graduate or equivalent required, bachelor degree preferred.
Experience: Prior work experience with foodservice as a manager. Knowledge of
compliance with federal and state regulations relevant to this foodservice
Physical: Must be able to stand for long periods of time during service. Be willing and
able to fill in for different positions within foodservice. Must have the ability to lift 50
pounds.
Legal Statements: The job description is not designed to cover or contain a comprehensive
listing of activities, duties, or responsibilities required of the employee. Good Eats provides
equal employment opportunities to all employees and applicants for employment without
regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to
federal law requirement, Good Eats complies with applicable state and local laws governing
nondiscrimination in employment in every location in which the company has facilities.
This policy applies to all terms and conditions of employment, including recruiting, hiring,
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Good Eats
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Good Eats
11/12/2014
revenue of $30. After paying the $18 per hour for employees, that leaves $22 at net revenue
per hour after costs. The staff hired will be full time. We will need 4 total part time
employees to cover the 11-4 open hours. Two full time staff will be hired to fill in during
the rush hours as well. One manager will always be on duty working the entire 11-4 shift
along with the two hired employees. Good Eats will be open seven days a week for 5 hours
a day creating 35 total working hours a week and two staff needed per day. For the 70
hours of hired hours needed, four part time employees will be hired to fill these hours.
They can plan on working 15-20 hours a week.
Maintaining
Productivity measures the ratio of input to output. It can be done using the following
equations:
Total employee hours * wage/hour = employee costs
Average meal price * meals sold per hour = gross revenue
Gross revenue - total food cost per item = food net revenue
Food net revenue - employee cost s= total productivity per hour of business
This equation is best for measuring Good Eats productivity because it accounts for the
efficiency of hours of service and accounts for employee costs as well as food costs.
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Good Eats
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Vegetable Soup
Raw food cost per serving:
Menu sales price: 2.60
Chili
Raw food cost per serving:
Menu sales price: 3.30
Squash/Pear soup
Raw food cost per serving:
Menu sales price: 2.16
Veggie Sandwich
Raw food cost per serving:
Menu sales price: 8.24
Turkey/Avocado Sandwich
Raw food cost per serving:
Menu sales price: 6.48
Grilled Cheese
Raw food cost per serving:
Menu sales price: 7.00
Hummus
Raw food cost per serving:
Menu sales price: 3.63
Mac n' Cheese
Raw food cost per serving:
Menu sales price: 5.02
Veggie Sticks
Raw food cost per serving:
Menu sales price: 2.62
Cornbread
1.30
1.65
1.08
4.12
3.24
3.50
1.81
2.51
1.31
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Management Structure
Organization Chart
As a mobile food business, the Good Eats organizational structure falls under the
innovative category. This organizational style is the perfect fit for a small group of
employees that are invested in seeing the business succeed. With everyone on the team
participating in company decisions and strategies, a clear sense of ownership exists
amongst all team members. This empowerment increases job satisfaction and provides and
opportunity for recognition of each individuals contribution. In addition, breaking the
team into sub-groups that focus on various business aspects such as production, marketing,
customer service etc. will improve the quality of work life experienced for all team
members. When a high QWL exists under a highly skilled, both professionally and
personally; manager/owner, the companys mission statement is clarified and easier to
achieve.
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