Fun-due

http://www.dvo.com/newsletter/monthly/2009/february/images/fondue.jpg

Briana Eiter, Karina Navarro, Lauren Doherty & Jessica Salgado Nutrition 303: Quantity Food Production Professor Linda Copp 5 December 2012

Part I. DESCRIPTION Establishment & Services Offered Fun-Due is located in the up and coming area of North Park, a community within the San Diego city limits. Fun-Due opened two years ago and the local response to their unique approach to a classically upscale dining style has been more than welcoming. Fun-due offers a multitude of products which have been trending for a few years now including locally grown, sustainable, and organic products (Stordahl). Fun-due is open for lunch, dinner, and late night dining daily. The ambiance is downtown classy with a twist on average vintage and retro looks with canvas paintings and murals spanning every wall, slightly dim lighting, and large red velvet rounded booths that seat two to six patrons in each. Fun-due offers a changing menu that varies with the seasons. They only purchase fruit and vegetables while in season from Seabreeze Organic Farms. Fun-Due purchases organically grown produce from local farmers to support the local economy and sustainability. Talks of sustainable production have been quite common since 2008 according to Ann-Marie Conroy, Fun-due and it does not seem to be going anywhere (Conroy 28). According to the NRA (National Restaurant Association) in their Whats Hot Survey both locally grown and sustainability have been top hot trends for a few years now (Stensson). Organic has been on the NRAs hot trends list since at least 2010 as well (Oches). Fun-due offers a chance to every customer that comes in to give their feedback on everything ranging from their experience to why they chose to dine at Fun-due Out of every 100 responses the restaurant receives, at least 75 of them note that the customers decision to dine with them was based on the advertised sustainable, organic, or locally produced key terms.

On average, each patron who has dined at Fun-due once will return three times within that year, also according to customer response surveys. Initially the owners of Fun-due (Jessica Salgado, Bri Eiter, Karina, and Lauren) had trouble deciding where their restaurant would be the most welcomed and profitable but an article from Forbes Magazine in 2012 made their decision for them. According to Forbes North Park is ranked #13 out of 20 in the United States for being one of the hippest places to live (Brennan). While the dictionary defines a hipster as a person, especially during the 1950s, characterized by a particularly strong sense of alienation from most established social activities and relationships,, or a person who is hip (Hipster). While these explanations are up for individual interpretation the thought is that a hipster is hip meaning the culture keeps up with what is trending. The area already offered local and organic products like from the North Park Farmers Market however, Fun-due took a new fun approach to the normal organic and local dining experience. After doing some research on other organic offerings in the North Park area the owners came up with at least a few other restaurants with organic items on their menus like Casa de Luz and The Ritual Tavern which each had high ratings from consumers; 4 stars each on Yelp and a record of high foot traffic (Casa de Luz and The Ritual Tavern). This proved there was a market for organics and locally grown products but Fun-Due wanted to go the extra mile and offer organic everything. The other local restaurants offered some organic products but not all. FunDue even offers all organic beverages such as apple cider, black tea, and green tea all from the San Diego area. In addition, Fun-Due has chosen not to serve any soda or carbonated beverages. As if not offering sodas and offering all organic products were not enough Fun-Due strives to decrease the amount of fat in overall dining to leave room in DRI for dessert while

staying within average kcal limits. Fun-Due wanted to increase the amount of fruits and vegetables customers eat when dining out, and provide nutrient dense foods and treats with the option of a skinny style. Skinny style items offer a reduced fat/kcal option for those striving for a healthy dining out meal. Menu Type & Output Volume Fun-due has a seasonal static menu. It is a seasonal menu because the vegetables change depending on the season and because our soups are mainly vegetable soups, which will change as well. But overall the menu will stay the same (Gregoire). At lunch, we will be eliminating our steak and shrimp entre option because of the low demands in the previous months. Fun-due has kept records for the last three months of the number of customers on a weekly basis. Because of this unique style of service and preparation, we anticipate customers staying for about an hour. In one week, on average, we plan to serve slightly over 50 customers during lunch since we are only open for three hours (12pm-3pm). Our dinner hours are much busier, where we plan to serve no more than 160 people due to the number of booths available and open from 5pm-10pm. (Refer to Appendix A for sample menu) Equipment In the kitchen and for use in the dining area, various types of equipment are necessary to prepare, store, hold, cook, serve, consume and dispose of food items. The equipment that will be used at this restaurant for the initial stages of preparation, before cooking of the menu items, includes prep tables, cutting boards for meat and poultry, cutting knives, food slicers for meat, cheese and bread; a scale, measuring cups and spoons, and ladles (Gregoire 192-193). The equipment items necessary for proper storing of food are containers, refrigerators, a refrigerator

thermometer, and a log to record that the refrigerator temperature remains at a safe level. For the menu items that will be cooked within the kitchen, there will be stovetop burners, large pots, large tea pots, a microwave oven, thermometers, and lastly the fondue broilers that will be on the dining tables: 1 for each two-person booth; 2 for each four-person booth; and 3 for each sixperson booth. For the sanitation and maintenance aspect of the restaurant and kitchen, there will be a rack conveyor dish machine, a 3-compartment sink, 2 hand washing sinks, and 2 trash bins. For the delivery and service of the menu items to the consumer there needs to be an ice machine for the beverages that call for ice, trays, and dining ware. For the storage of some of this equipment there also needs to be cabinets in the kitchen. (Refer to Appendix B for the function of each piece of equipment) Space The space required for the restaurant has to take into account both the dining area and the kitchen area. The restaurant dining space was calculated based on the maximum number of people expected in the restaurant at one time. Once the customer traffic was calculated and the maximum number of people in the restaurant at one time was found to be 160 people, the quantity of booths was chosen to accommodate this number of customers. Three different sizes of booths were chosen in order to satisfy the ranging sizes of parties dining at the restaurant. There are a total of 20 two-person booths, 18 four-person booths, and 8 six-person booths which equal a total of 160 persons when all are fully occupied. According to FurnitureLab.com, about 24 inches of seat length can be estimated per person. Therefore, the booth measurements range from 24 x 90 inches for a two-person booth to 48 x 90 inches for a four-person booth to a 48 x 90 x 90 x 48 inches booth that seats up to 6 people. The kitchen space was left at about 20% of the total restaurant area since it is recommended that a restaurant kitchen be about 15% to 25% of

the total space and since little preparation and cooking is done in the kitchen (The Link Between). The total space required for the restaurant was calculated to equal 2,065 square feet. (Refer to Appendix B for restaurant spacing and layout. Note: the diagonal lines at the 6booths signify a cut-off; the booths adjacent do not actually touch and close off space.) Part II. GOALS Budgetary Goal The budget is based on one week of service. The foot traffic at Fun-Due was tracked for 3 months. Average meal purchasing patterns of each menu item per day of each week from the month of September to November were used to determine the cost of food for a week. The average of each week was taken and each week from September to November was averaged together for lunch and dinner orders of each menu item including the chicken entre, steak entre, steak and shrimp entre, cheese fondues, chocolate fondues, fruit bowls and soups. Since all products are purchased pre-prepared the yield percent for each item is 100%. The average meal costs $2.62 and the average side item costs $0.38. The cost of one meal is relatively inexpensive due to the agreements made with organic farmers. In order to make a profit and be able to take care of fixed costs, there will be a 12% food cost on all products. This way, the meals will continue to stay affordable for the customers as well as be able to make a sizable profit for all other costs. There is a variable fee per month that will go to Seabreeze Organic Farm for the preparation of fruits and vegetables that is not included in the weekly budget. (Appendix C) Nutritional Goal The nutritional goals of Fun-due are to satisfy the needs of a 2000 calorie diet with a variety of fresh and organic foods. The menu is well varied and offers several items in each of

the food groups to allow for a wide range of nutrient intake. The targeted population consists of average healthy adults and young adults. Therefore, the standard DRI values for macronutrients and micronutrients for adults serve as the guidelines for our meals. Each meal option includes a good variety of foods and consequently nutrients that a person should be getting from every meal. The nutrients that our menu focuses on are proteins, carbohydrates, fats, fiber, calories, sodium, iron, calcium and folate. In general, sodium intake should be kept at a minimum level. Iron, calcium and folate will be present in various menu items so that the minimum requirements can be met. Examples of the entrees include one main source of protein and a side of vegetables. Fun-due also offers a vegetarian dish for our vegetarian customers. For appetizers, there are salad options and a cheese spread option that is accompanied with vegetables and bread. The entrees will consist of 6 ounces of a meat/protein source as well as 3 ounces of a mix of vegetables. For dessert, the customer can choose one of three different types of chocolate that will include fruits or they can simply choose the fruit bowl option. One the of three cheeses and one of the three chocolates will be what Fun-due likes to call a skinny option which is a chocolate or cheese that has little fat. A nutritional analysis was performed on the meal contents of one serving for two different dinner options. This analysis calculated the amount of nutrients in various food items and determined whether or not our goals for macro and micronutrient intakes were met and how our goals compared to a customers actual intake. Both days of the nutritional analysis show a dinner option as an appetizer, entre and a dessert but one day analyzes the skinny menu items while the other analyzes full fat menu items. The percent of the DRIs that should be met, the goals, were calculated as one-third of the standard DRI values since the analysis only counts one meal in the day and not the total intake of nutrients for one day. In both cases protein was found

to exceed the DRI value. Fat was actually lower in the skinny meal option as was planned but it went above the goal in the regular meal option. Sodium intake was also higher than we aimed for but all in all the results were expected because of the inclusion of an appetizer item and a dessert item. Customers focusing on further lowering their fat intake could choose a salad or soup as a side instead of the cheese appetizer or choose the fruit bowl for dessert instead of the chocolate. Someone who watched their calorie intake all day however may be able to afford the options listed here with full fat cheese and chocolate items. Adjustments can definitely be made for all types of customers with varying concerns because of the great variety that is offered in our menu. (Refer to Appendix D for nutritional analysis) Part III. FOOD SAFETY Operational Risk factors Operational risks are high when any customers dine at any fondue restaurant since food is served raw. It is up to management to implement the appropriate measures to keep potentially hazardous food free from food borne pathogens that cause food borne Illnesses or infections to the clientele. Operational risk can range from chemical, biological, or physical contaminates in foods, which is why specific codes and regulation are followed strictly. Temperature control is a key element of in controlling biological contaminates, such as bacterial or microbial growth in any potentially hazardous food. For instance, raw poultry contains strains of bacteria such as Salmonella and Campylobacter, which is why it must be recorded and monitored at all times (Gregoire 229-250). When this food is being received, stored, or cooked there must be thermometers and temperature logs where all temperature can be recorded and saved for future references.

Other contaminates such as physical one can be prevented by proper employee training. Physical hazards are foreign objects such as hair, metals, wood, flies, and finger nails found in consumers foods. Employees can avoid most of these contaminates by practicing good personal hygiene. This is also one of the most important elements in avoiding some physical contaminates found in customers food. It is vital that all employees handling food obtain a valid food handlers card which emphasizes that all employees working with food must wash and sanitize their hands, constraint hair, wear clean uniforms and gloves, and be free of illnesses while working in around food (Estolano). Chemical hazards such as pesticides, cleaners, and sanitizing agents, or other pollutants must also be avoided when cooking food as well. It is advised that all employees are properly trained to sanitize equipment every four hours with chemicals such as chlorine, quaternary ammonium, or Iodine before using (Gregoire 251-267). All chemicals should be properly labeled and be kept away in cool and dry area away from all foods at all times. HACCP Programming Having a strong HACCP plan in action is one of the crucial components for having a successful food safety program. This plan prevents any potential hazards, such as food borne pathogen from being served in the clientele food. A typical HACCP plan must identify critical controls points, critical points, and critical limits in the food process for any potentially hazardous foods and offer solution or corrective measures for employees to follow. This restaurant is primarily operated as a conventional system, where most of the food is severed on site and shipments are received every other day (Gregoire 67-69). It is necessary to take the proper precautions to prevent any food borne illnesses by monitoring foods temperature, employee and equipment cleanliness.

The HACCP plan used for poultry at Fun-Due consists of receiving, storage, preparation, severing, and cooking. Since the process of receiving food in a conventional food service is done frequently, it is highly important that that employees check and record temperatures of all shipments of poultry. The temperature of poultry must read below 40F to be accepted or must be rejected since theres a risk that it may be contaminated with bacterial growth (Gregoire 229-250). It is imperative that employee in charge of receiving check all the packages so that there is no free rips, tears, or any insanitary conditions so that food is not contaminated as well. Storing any potential hazardous foods must be done immediately after food shipments are received by any restaurant. In this restaurant food must be kept chilled in a large refrigerator with all meats at a temperature less than 40F and must be checked every two hours so that temperature are kept below danger zone temperatures (Estolano). It is imperative that meats and vegetables are stored in different refrigerators in order to reduce the risk of cross-contamination. As things are stored for short amounts of times in a conventional system it is also important to used the first in first out method for storing poultry or meats unless it is spoiled or unfit for consumption. Preparation of food in fondue restaurants is done by food preps that chop all meats up uniformly in bite size pieces. Employees personal hygiene is important point in HACCP so that they are trained to wash their hands every four hours when working with food (Estolano). Having a valid food handlers card is also important for food preparation since it trains employees how to safely prepare and serve food. Chopping, slicing, or dicing of raw poultry or meats must be done away from vegetables in separate preparation stations and cutting boards to prevent cross contamination.

After preparation is completed, raw food is ready to be served by waiters so that it can be cooked in fondue pot by the costumers. The waiter must make sure that raw poultry and vegetables are brought to the customers in separate plates so that raw chicken doesnt contaminate vegetables. The server should make sure that the fondue pots reach a temperature of 375F so that chicken can be thoroughly cooked on the fondue forks (Doherty). Once the broth is ready at proper temperature the waiter should verbally explain to customers that chicken must be cooked for two to three minutes in broth; this insures that the internal temperature of raw chicken will reach 165F for 15 seconds so that bacteria like salmonella and Campylobacter are no longer living (Gregoire 229-250). (Appendix E includes HACCP for poultry) Part IV. RECIPE DEVELOPMENT Recipe Standardization Standardizing recipes is the process of changing a recipe in order to fit a specific purpose in a certain food service (Gregoire 170). In this food service system an advantage for standardizing a recipe in larger quantities would save this business money by controlling over production and inventory levels, especially with our expensive entres such as the steak and surf and turf options on our menu. The recipes that was standardized was Chicken fondue in broth severed with carrots and potatoes, it is a perfect recipe to standardize to simplify our menu costing by calculating the exact serving cost, which is vital to any business to establish a good selling price. This process also promotes uniform quality of menu items and increase productivity among work preps in our kitchens because waste is controlled by the estimated number of serving (Gregoire 170-178). For example if the chicken fondue recipe needed to yield 100 serving the recipe would show that the restaurant needs to buy 50 quarts of chicken broth,

18.75 pounds of potatoes and carrots and 37.5 pounds of chicken breast and would show half as much quantities of food the recipe yielded 50 servings. (Appendix F includes the recipe standardization for chicken fondue with vegetables)

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