English Grub in the Pub
By Colleen Abbott and Andie Lugg !
Table of Contents Theme Meal Overview Rational Background
Recipe Overview
Recipes Cost Analysis/Nutrition Analysis Grocery List
Marketing and DĂŠcor Marketing Plan Marketing Documents
Production Production Schedule Buffet Set-Up Meal Survey Meal Survey Results Infographic Financial Report Interns Reflection
Additional Projects
Sustainability Survey and Results Meat Yield Test Financial Project SWOT Analysis Employee In service !
Theme Meal Overview !
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Background
England is a small European country, which is part of the United Kingdom. The English Channel separates the country of England and the rest of Western Europe. England shares land boarders with Scotland to the north and Wales to the west. As part of the United Kingdom, the political system in England is a constitutional monarchy and parliamentary system. As part of this political system, Queen Elizabeth II is the constitutional monarch. Queen Elizabeth is the head of the royal family, and has had four children. Her eldest child, Charles, Prince of Wales is the current heir to the thrown and the father of Prince William and Prince Harry. Prince William has married Kate Middleton, are the parents of Prince George and are expecting in April. With the royal family becoming popular, there has been a focus on everything English.
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People from all over the world have settled in England, influencing some of the flavors and cooking techniques. These foreign influences have created a multifaceted cuisine for the English. Historically, English cuisine is known for its simplicity of ingredients and focus on high quality natural produce. Traditional dishes contain some type of meat, potato, and one vegetable. Meats found in English dishes include lamb, beef, pork, chicken, and fish. Popular dishes contain ingredients found locally and fish from surrounding seas. English cuisine has even been labeled “bland�, but as of recent chefs has been taking classic dishes such as fish and chips and creating a flavorful meal.
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Rational
We chose “English Grub in the Pub” as our theme meal to incorporate the pub environment, where our meal was held. With our theme meal falling in the middle of the winter we emphasized the English’s warm comfort foods. In our menu we focused on the staples in an English diet. Andie Lugg has an English background and her grandmother loves traditional English food so we thought the residents here would have a similar interest. The theme meal allows the residents of Riderwood a full English experience. ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !
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Recipe Overview !
English Grub in the Pub Soup Creamy Cheese & Onion Soup
Salad
Green Salad & Water Chestnut with Herb Infused Balsamic Vinaigrette
Entrees Beer Braised Brisket Slider with Horseradish Mayonnaise Classic English Fish & Chips Honey Lime Curry Chicken Carrot & Parsnip Vegetable Shepherd’s Pie
Vege tables
Brown Sugared Carrots Grilled Asparagus with Dijon-Lemon Sauce
Sides
English Hand-Cut Chips Seasoned with Sea Salt Basmati Rice & Barley
Dessert Queen Victoria’s Fresh Strawberry Sponge Cake Toffee Cookie Bars
Beverag e
Hot English Tea January!16,!2015! 11:30!a.m.!–!1:30!p.m.! Wye!Oak!Pub! MOD!or!$12!plus!tax! Employee!Discount!Available!! !
Cheese and Onion Soup Serves 4
25 g (1 oz) English butter 2 onions, skinned and cut into rings 2 sticks celery, cleaned and chopped 25 g (1 oz) flour 568 ml (1 pint) milk 300 ml (1/2 pint) chicken stock salt and freshly ground pepper pinch of grated nutmeg 2 slices bread 175 g (6 oz) English Cheddar cheese, grated chopped fresh parsley to garnish
1. Melt the butter in a large saucepan. Lightly fry the onion rings and chopped celery without browning. 2. Add the flour and cook for 1-2 minutes. Gradually beat in the milk, stock and seasonings. Heat, whisking continuously, until the soup comes to the boil and thickens. Simmer for 5 minutes. 3. Meanwhile, toast the bread on one side. Sprinkle 50 g (2 oz) grated cheese on the untoasted side and grill until the cheese melts. Cut into small squares. 4. Remove the soup from the heat and stir in the remaining grated cheese. Pour into warmed soup bowls or a tureen and float toasted cheese on top.
Cheese & Onion Soup ! Food Item
Recipe Amount: Serves 4
English Butter Onions Celery Flour Milk
1 oz. 2 2 sticks 1 oz. 1 pint
Forecasted Amount: Serves 100 3 cups 50 50 sticks 3 cups 3 gallons
Vegetable Stock English Cheddar Cheese Nutmeg Salt Pepper Total Cost/Serving: $1.97
½ pint 6 oz. Pinch
1.5 gallons 10 lbs. To taste
Cost/Serving
Cost
6.15/lb. * 1.5 lbs. 0.49/lb. * 50 lbs. 1.08/stick * 50 0.45/lb. * 1.5 lbs. 4.50/gallon * 3 gallons 0.46/oz. * 192 oz. 0.71/lb. * 10 lbs. 1.52/oz. 0.02/oz. 2.02/oz.
$9.23 $24.54 $53.77 $0.68 $13.51 $88.32 $7.10 $0.20 $197.35
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Green Salad Food Item Mixed Greens
Recipe Amount: Serves 4 2 cups
Forecasted Amount: Serves 80 40 cups
Water chestnut
¼ cup
5 cups
Shredded Carrots Cucumbers Total Cost/Serving: $0.83
½ cup
10 cups
½ cup
10 cups
Cost/Serving
Cost
2.69/lb. * 20 lbs. 0.09/oz. * 40 oz.
$53.80
0.37/lb. * 5 lbs. 1.50/lb. * 5 lbs.
$3.46 $1.82 $7.50 $66.58
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Herb Infused Balsamic Vinaigrette Serves 4 Ingredients 1 Tbsp. Dijon mustard 3 Tbsp. balsamic vinegar 3 Tbsp. lemon juice 2 Tbsp. honey 1-2 cloves of garlic, minced 2 -3 tsp of fresh chopped herbs. Use a combination of oregano, marjoram, thyme, basil etc. Scant ½ cup olive oil Directions 1. Mix all ingredients together and put in refrigerator to give the herbs a chance to infuse the dressing.
Herb Infused Balsamic Vinaigrette Food Item Dijon Mustard Balsamic Vinegar Lemon Juice Honey Garlic Chopped Herb Olive Oil Total Cost/Serving: $1.30
Recipe Amount: Serves 4 1 tbsp 3 tbsp
Forecasted Amount: Serves 30 15 oz. 45 oz.
3 tbsp
45 oz.
2 tbsp 1 clove minced 3 tsp ½ cup
30 oz. 0.5 tsp. 5 oz. 15 cups
Cost/Serving
Cost
0.22/oz.
$3.30
0.17/oz. 0.08/oz. * 45 oz. 8.04/bottle * 2 4.70/oz.
$7.65 $3.65 $16.09 $2.35
0.59/oz.
$70.80 $103.84
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Beer Battered Fish Serves 4 Ingredients 4 cod fillets 6 ounces all purpose flour 1 teaspoon baking soda 1 (8 fluid ounce) bottle of beer ½ lemon (juice from lemon) Salt Pepper Directions 1. Put some flour onto a plate. 2. Dredge the fish fillets in the flour thoroughly; this step will keep the batter from sliding off when the fish is frying. Leave the fish in the flour while you work with the fillets one at a time. 3. Using a large mixing bowl, combine the flour, baking soda, salt and pepper into a large roomy bowl. Add the beer a little at a time. You will not use the whole bottle of beer. 4. As you add, when your batter has reached a thick coating consistency, do not add any more beer. 5. Whisk thoroughly until the batter is smooth and there are no lumps. 6. Add the lemon juice and stir in. 7. Adjust deep fat fryer to fish frying temperature to 325F. 8. Take one fillet of fish and holding it with tongs, dip and coat it in the batter until well coated. 9. Put into the heated fat immediately after dipping in the batter. 10. As you see it cooking, crisping up and the batter setting, add the remaining fillets one at a time, taking out the first ones as they cook. 11. Each piece of fish will take about 6 to 10 minutes depending on the thickness.
Beer Battered Fish ! Food Item Flounder All Purpose Flour Baking Soda Bottle of Beer Lemon Juice Salt Pepper Total Cost/Serving: $0.52
Recipe Amount: Serves 4 4 fillets 6 oz. 1 tsp 8 oz. ½ lemon ¼ tsp
Forecasted Amount: Serves 120 20 lbs. 11.25 10 lbs. 1.8 gallons 15 lemons
Cost/Serving
Cost
$27.48/10 lbs. 0.45/lb. * 11.25 lbs. 0.08/oz. * 5 oz.
$54.96 $5.06
10.39/gallon 0.02/oz. 2.02/oz.
$1.22 $0.20
$0.40
$61.84
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Beef Brisket Original recipe makes 6 servings 1 (3 pound) beef brisket, trimmed of fat 1 medium onion, thinly sliced salt and pepper to taste 1 (12 fluid ounce) can beer 1 (12 ounce) bottle tomato-based chili sauce 3/4 cup packed brown sugar 4 hrs 10 mins Directions. Preheat the oven to 325 degrees F (165 degrees C). 2.Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil. 3.Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.
Beef Brisket Food Item Beef Brisket: trimmed of fat Onion Beer Tomato Based Chili Sauce Brown Sugar
Recipe Amount: Serves 6 3 lbs.
! Forecasted Amount: Serves 80 39 lbs.
1 12 oz. 12 oz.
13 1.2 gallons 1.2 gallons
他 cup
9.75 cups
Total Cost/Serving: $2.57
Cost/Serving
Cost
4.08/lb. * 39 lbs.
$159.12
0.49/lb. * 13
$6.37
0.23/oz. * 154 oz. 0.97/lb. * 4.88 lbs.
$35.42 $4.73 $205.64
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Honey Lime Curry Chicken Serves 4 Ingredients What you’ll need:1 lb. chicken breasts, chunky diced 1 tsp salt Freshly ground black pepper Juice from 1 lime (about 2 tbsp.) 1 tbsp. curry powder Vegetable oil 1 red bell pepper deseeded & sliced 1 tbsp. honey 1 spring onion (scallion), sliced diagonally Directions 1. Marinate the chicken: Combine chicken, juice from half a lime, 1 tsp of salt, 1 tbsp. curry powder (adjust to taste) and black pepper in a mixing bowl. Set aside. 2. Make the sauce: Mix together 1 tbsp. of honey and juice from the remaining half a lime in a small bowl. 3. Heat a wok (or a pan) over high heat with some oil. When the oil is hot, add the chicken pieces and cook until golden brown on the outside and well done on the inside. 4. When the oil is hot, add all the vegetables except for the spring onion (scallion) with a pinch of salt. Cooking the vegetables until slightly tender. 5. Then toss in the chicken pieces together with the juices on the plate and honey-lime mixture. 6. Just before finish cooking, add in the spring onion and more black pepper (optional) and toss with the ingredients for a few seconds.
Honey, Lime, & Curry Chicken Food Item
Recipe Amount: Serves 4
Chicken Breast
1 lb.
! Forecasted Amount: Serves 100 20 lbs.
Lime Juice
2 Tbsp.
2.5 cups
Curry Powder Red Bell Pepper Honey
1 Tbsp. 1 1 Tbsp.
1 cup 20 1.25 cups
Spring Onion Salt Pepper Total Cost/Serving: $0.71
1 1 tsp. 1 tsp.
20
Cost/Serving
Cost
2.79/lb. * 20 lbs.
$55.80
0.62/cup * 2.5 cups 0.63/oz.
$1.56
4.02/cup * 1.25 cup 3.52/lb. 0.02/oz. 2.02/oz.
$5.02
$5.04
$3.52 $0.20 $71.14
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Vegetarian Shepherd’s Pie Serves 4 2 pounds baking potatoes (about 4), peeled and cut into large pieces 1 1/2 teaspoons salt 3/4 teaspoon fresh-ground black pepper 1 cup heavy cream 6 tablespoons butter 2 large onions, sliced 1 clove garlic, minced 4 cups sliced mixed winter vegetables, such as celery, turnips, Brussels sprouts, parsnips, fennel, cabbage, or celery root 2 carrots, sliced 1/4 teaspoon dried thyme 3 cups canned low-sodium chicken broth or vegetable stock 1.Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 15 minutes. Drain the potatoes and put them back into the saucepan along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Mash the potatoes over very low heat, gradually incorporating the cream and 4 tablespoons of the butter. Cover and set aside. 2.Meanwhile, in a Dutch oven, melt the remaining 2 tablespoons of butter over moderately low heat. Add the onions and cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the sliced mixed vegetables, carrots, thyme, and the remaining 1/2 teaspoon each of salt and pepper. Mix well. 3.Stir in the broth and bring to a simmer. Cook over moderate heat, covered, until the vegetables start to soften, 5 to 10 minutes. Uncover, increase the heat to moderately high, and cook until the vegetables are tender and almost no liquid remains in the pan, about 10 minutes longer. 4.Heat the broiler. Transfer the vegetables to a 9-inch pie plate, spread the potatoes over the top, and cook until lightly browned, about 5 minutes.
Winter Vegetable Shepherd’s Pie Food Item Russet Potato
Recipe Amount: Serves 4 2 lbs
Forecasted Amount: Serves 60 30 lbs.
Salt Pepper Heavy Cream
1 ½ tsp ¾ tsp 1 cup
0.5 cup 0.25 cup 15 cups
Butter
6 tbsp
5.5 cups
Onion Celery Turnip Parsnip
2 large 2/3 cup 2/3 cup 1/3 cup
30 10 cups 10 cups 5 cups
0.96/lb. * 2.5 lbs.
$2.40
Fennel Cabbage Sweet Potato
2/3 cup 2/3 cup 1 cup
10 cups 10 cups 15 cups
2.36/count * 5 0.25/lb. * 5 lbs. 0.35/lb. * 7.5 lbs.
$11.80 $1.24 $2.63
Dried Thyme Vegetable Stock
¼ tsp 3 cups
3.5 tsp. 2.8 gallons
Carrot
2 carrots
30
1.01/oz. * 0.87/oz. * 360 oz. 0.37/lb. * 3.75 lbs.
Total Cost/Serving: $6.97
Cost/Serving
Cost
0.34/lb. * 30 lbs.
$10.20
0.02/oz. 2.02/oz. 0.09/oz. * 120 oz. 6.15/lb. * 2.75 lbs. 0.49/lb. * 30 1.08/stick * 30
$0.20 $10.54 $16.91 $14.70 $32.40
$313.20 $1.39 $418.11
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Hand Cut Chips Serves 4 Ingredients 5 lb. russet burbank potatoes Vegetable oil for deep frying Sea salt Directions 1. 2. 3. 4.
Heat the oil in a deep fryer to 140C. Cook chips in batches for 3-4 minutes, until sealed and slightly colored. Remove and place on wire rack to drain. Sprinkle with salt
English Cut Chips Food Item Russet Potatoes Salt Total Cost/Serving: $0.26
Recipe Amount: Serves 4 3 lbs.
! Forecasted Amount: Serves 150 112.5 lbs.
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Cost/Serving
Cost
0.34/lb. * 112.5 lbs. 0.02/oz.
$38.45 $0.20 $38.65
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Basmati Rice & Barley Yield:4 servings 1 cup basmati rice, rinsed thoroughly 1 cup barley 1 1/2 cups water Salt Directions Heat water to a boil and stir in rice and salt. Cover and lower to a simmer. Cook rice for 20 minutes. Remove pot from heat and let stand 5 minutes.
Basmati & Barley Rice ! Food Item Basmati Rice Barley Salt Parsley Total Cost/Serving: $0.29
Recipe Amount: Serves 4 1 cup 1 cup
Forecasted Amount: Serves 70 9 cups 9 cups
Pinch
4 Tbsp.
Cost/Serving
Cost
3.06/lb. * 4.5 lbs. 0.80/lb. * 4.5 lbs. 0.02/oz. 1.35/oz.
$13.77 $3.60 $0.20 $2.70 $20.27
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Roasted Asparagus with Dijon-Lemon Sauce Yield: 4 Total Time: 10 min. Ingredients: 1 lb asparagus spears, wooden ends removed 4 tsp olive oil, divided Sea salt and freshly cracked pepper, to taste 2 cloves of garlic, minced 1 tsp grated lemon zest 2 tbsp fresh lemon juice 1/2 tsp Dijon mustard 1 tbsp chopped fresh parsley
Directions: Preheat the oven to 425 degrees. Line a baking sheet with tin foil. Coat with cooking spray.
Combine the asparagus, 2 teaspoons of olive oil, minced garlic, sea salt and freshly cracked pepper, to taste, together in a large bowl, tossing well to coat evenly. Arrange asparagus mixture in a single layer on the prepared baking sheet. Bake at 425 degrees for 10-12 minutes or until crisp-tender.
Whisk together the remaining 2 teaspoons of olive oil, lemon zest and juice, Dijon mustard, sea salt and freshly cracked pepper, to taste, in a small bowl.
Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley. Serve immediately. Enjoy
Roasted Asparagus with Dijon-Lemon Sauce ! Food Item Asparagus Spears Olive Oil Garlic Lemon Zest Lemon Juice Dijon Mustard Parsley Salt Pepper Total Cost/Serving: $1.08
Recipe Amount: Serves 4 1 lb.
Forecasted Amount: Serves 80 20 lb.
Cost/Serving
Cost
2.58/lb. * 20 lbs.
$51.51
4 tsp. 2 cloves minced 1 tsp. 2 Tbsp. ½ tsp. 1 Tbsp. ½ tsp. ½ tsp.
13 oz. 20 tsp. 10 tsp. 1 pint & ½ cup 1 ½ oz. 7 Tbsp.
0.59/oz. 4.70/oz. 0.79/lemon 10.39/gallon 0.22/oz. 1.35/oz. 0.02/oz. 2.02/oz.
$7.67 $14.10 $3.95 $0.68 $0.33 $4.73 $0.20 $86.14
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Brown Sugared Carrots Serves 4 Ingredients 2 tablespoons extra-virgin olive oil 1 to 1 1/2 pounds carrots with tops, all similar size and thickness, peeled and halved lengthwise, 1/3 cup tops coarsely chopped and reserved Coarse salt and freshly ground pepper 2 tablespoons packed light-brown sugar 1 1/2 tablespoons unsalted butter 1 sprig fresh rosemary Directions 1. Heat oil in a large skillet over medium heat. Add carrots and season with salt and pepper; stir to coat with oil. Let cook for 3 minutes, then add brown sugar and molasses; stir to coat. Cook until carrots are tender and sauce is thick, 5 to 8 minutes, adding 1/2 to 1 cup water as necessary to prevent sugar from burning. 2. Add butter and rosemary to skillet; cook until butter is melted. Remove rosemary and discard. Transfer carrots to a serving dish and sprinkle with reserved fried tops.
Brown Sugar Glazed Carrots ! Food Item Carrots
Recipe Amount: Serves 4 1 ½ lb.
Forecasted Amount: Serves 80 30 lbs.
Olive Oil
2 Tbsp.
2.5 cups
Brown Sugar
2 Tbsp.
2.5 cups
Unsalted Butter Rosemary Salt Pepper Total Cost/Serving: $0.33
1 ½ Tbsp.
1.75 cups
1 sprig
10 sprigs
Cost/Serving
Cost
0.37/lb. * 30 lbs. 4.70/cup * 2.5 cups 0.97/lb. * 1.25 lbs.
$11.23 $11.76 $1.21 $2.02
2.29/lb. * 0.88 1.45/oz. 0.02/oz. 2.02/oz.
$0.20 $26.42
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Toffee Cookie Bars Serves 24 Ingredients 1/2 cup butter 1 1/2 cups graham cracker crumbs 1 (14-ounce) can sweetened condensed milk 1 1/4 cups almond slices 1 1/4 cups Health Bar Bits 1 cup (6 ounces) semisweet chocolate chips 1 1/2 cups chopped pecans Directions 1. Preheat oven to 325 degrees. Place butter in a 9- x 13-inch baking dish; heat 4 minutes or until butter melts. 2. Layer graham cracker crumbs and remaining ingredients in baking dish with melted butter. Firmly press mixture into baking dish. 3. Bake 25 minutes or until edges are lightly browned. Cool completely in baking dish on a wire rack. Cut into bars.
Toffee Cookie Bars Food Item
Recipe Amount: Serves 24
Butter
½ cup
Graham Cracker Crumbs Sweetened Condensed Milk Almond Slices Health Bar Bits Chocolate Chips Chopped Pecans
! Forecasted Amount: Serves 180 3.75 cups
1 ½ cups
11.25 cups
1 can (14 oz.)
7.5 cans
1 ¼ cups 1 ¼ cups 1 cup
9.25 cups 9.25 cups 7.5 cups
1 ½ cups
11.25 cups
Total Cost/Serving: $1.00
Cost/Serving 6.15/lb. * 1.8 lbs. 1.93/lb. * 5.6 lbs. 1.90/can * 7.5 cans 2.96/lb. * 3.75 lbs. 10.78/lb. * 5.63 lbs.
Cost
$11.07 $10.81 $14.25 $53.20 $20.00 $11.10 $60.70 $181.13
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Victoria’s Sponge Cake Serves 8 Cake Ingredients 0.5 lb. self-raising flour 4 eggs 0.5 lb. butter – softened 0.5 lb. & 1.5 Tbsp. caster sugar 1/2 teaspoon baking powder Filling Ingredients Strawberries, hulled and sliced 1/2 carton whipping cream 1/2 teaspoon vanilla extract 1 1/2 tablespoon caster sugar 0.66 cups strawberry jam icing sugar for dusting Directions 1. Preheat oven to 180 Celsius (350F). Butter and line 2 x 19cm round cake tins with baking paper. 2. Beat the softened butter and sugar with an electric mixer until pale and light. Beat in the eggs gradually, a little at a time and then fold in the sifted flour and baking powder with a wooden spoon. Divide the cake mixture evenly between the two tins and spread out gently. 3. Bake for around 25 minutes until risen and a nice golden brown color and test with a skewer. Allow to cool in tins, on a rack for 10 minutes before turning out on the rack to cool. 4. For the filling you can warm the jam over a low heat and stir in the strawberries or just spread the jam over one layer of the cake and top with the strawberries. 5. Pour the cream into a bowl, add the sugar and vanilla extract. Whip until soft peaks form. Spread the cream over the top of the strawberries and place the second half of the cake on top, the flat side facing up. Dust with icing sugar and serve.
Victoria’s Sponge Cake Food Item Flour Eggs Butter Sugar Baking Powder
! Forecasted Amount: Serves 80 5 lb. 40 5 lb. 5 lb. & 1 cup
Recipe Amount: Serves 8 0.5 lb. 4 0.5 lb. 0.5 lb. & 1 ½ Tbsp. ½ Tsp.
5 tsp.
Strawberries Whipping Cream Vanilla Extract
½ carton 1.25 cups
5 cartons 12.5 cups
½ tsp.
5 tsp.
Strawberry Jam Total Cost/Serving: $1.14
0.66 cups
6.6 cups
Cost/Serving
Cost
0.45/lb. * 5 lbs. 0.19/egg * 40 6.15/lb. * 5 lbs. 0.59/lb. * 5.5 lbs 0.02/tsp. * 5 tsp. 4.79 lbs. * 5 0.08/oz. * 100 oz. 1.02/oz. * 0.83 oz. 0.28/oz. * 52.8 oz.
$2.26 $7.60 $30.75 $3.25 $0.12 $23.94 $8.00 $0.85 $14.67 $91.44
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Grocery List ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !
Sysco Ingredients Almond Toffee Bits Asparagus Baking Powder Baking Soda Balsamic Vinegar Barley Basmati Rice Beer Brisket Butter Cabbage Carrots Celery Cheddar Cheese Chicken Breast Chocolate Chips Chopped Pecans Cucumbers Curry Powder Dijon Mustard Egg Fennel Flour French Bread Fresh Rosemary Garlic Graham Cracker Crumbs Heath Bar Bits Heavy Cream Honey
Amount Needed 9.25 cups 20 lbs. 5 tsp. 10 Tbsp. 45 oz. 9 cups 9 cups 1.2 gallons (Brisket) 1.8 gallons (Fish) 39 lbs. 3.75 cups (Toffee Bars) 5 lbs. (Cake) 3 cups (Soup) 5.5 cups (Shepherd’s Pie) 10 cups 30 lbs. (Carrots) 10 cups (Salad) 30 carrots (Shepherd’s Pie) 50 sticks (Soup) 10 cups (Shepherd’s Pie) 10 lbs. 20 lbs. 7.5 cups 11.25 cups 10 cups 8 oz. 1.5 oz. (Asparagus) 6.5 Tbsp. (Mayo) 15 oz. (Dressing) 40 eggs (Cake) 20 eggs (Mayo) 10 cups 5 lbs. (Cake) 3 cups (Soup) 11.25 lbs. (Fish) 80 rolls (Brisket) 10 sprigs 20 tsp. (Asparagus) 0.5 tsp. (Dressing) 11.25 cups 9.25 cups 15 cups 30 oz. (Dressing) 1.25 cups (Chicken)
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Grocery List !
Horseradish Lemon Juice Lemon Zest Lettuce Light-Brown Sugar Lime Juice Milk Mixed Greens Nutmeg Olive Oil Onion Oregano Parsley Parsnips Powder Sugar Red Bell Pepper Red Onions Russet Potatoes Spring Onion Strawberries Strawberry Jam Sugar Sweet Potato Sweetened Condensed Milk Tarragon Tea Thyme (dried)
7.5 cups 2.5 cups (Chicken) 1 pint & 1 cup (Asparagus) 45 oz. (Dressing) 15 lemons (Fish) 10 tsp. 5 heads 2.5 cups (Carrots) 9.75 cups (Beef) 2.5 cups 3 gallons 40 cups To taste 2.5 cups (Carrots) 13 oz. (Asparagus) 15 cups (Dressing) 50 (Soup) 13 (Brisket) 30 (Shepherd’s Pie) 1 oz. 4 Tbsp. (Rice) 7 Tbsp. (Asparagus) 1 tsp. (Dressing) 5 cups 1 cup 20 peppers 3 onions 112.5 lbs. (Chips) 30 lbs. (Shepherd’s Pie) 20 5 cartons 6.6 cups 5 lbs. & 1 cup (Cake) 15 cups 7.5 (14 oz.) cans 1 tsp. 50 tea bags 3.5 tsp. (Shepherd’s Pie) 1 tsp. (Dressing)
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Grocery List !
Tomato Based Chili Sauce Tomatoes Turnips Unsalted Butter Vanilla Extract Vegetable Oil Vegetable Stock Water Chestnut Whipping Cream White Fish White Wine Vinegar
1.2 gallons 16 10 cups 1.75 cups 5 tsp. 1.3 gallons 1.5 gallons (Soup) 2.8 gallons (Shepherd’s Pie) 5 cups 12.5 cups 120 fillets 1.25 cups
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Marketing and Decor !
Marketing Plan Handouts We created handouts to pass out to residents with information about our theme meal. While doing table touches, these handouts were given so the residents could take the handouts with them to remind them about the theme meal. The handouts had the date, time, location, and cost of our theme meal. Table Tents We have created two different table tents advertizing our theme meal with information on what, where, when, and how much it will be. Included on the table tents are fun facts about England to interest the reader. The table tents were placed on tables in the restaurants on campus. The table tents also included our complete menu. Posters We created four different eye-catching posters advertizing our theme meal. Each poster displayed the date, time, location, and cost of the theme meal. Three of our posters displayed the entire menu, and one with complete descriptions of menu items. One poster was used as a reminder poster to remind residents about the theme meal and the date approaching. The posters were hung up at bulletin boards all around the campus, at the front desk, at the hostess desk at Season’s Restaurant and Windsor, and at the bar in the Wye Oak Pub. We also hung them up in the elevators, and at the cashier’s desk at the café. Commercial We have created a script and commercial about our theme meal. The setting is in and English Pub. In the commercial we advertise our theme meal and invite residents to come to it and bring a friend to increase the number of attendees. The commercial will run on Riderwood TV for two weeks until our event day. Word of Mouth We spoke to many residents and employees about our theme meal. We introduced ourselves and informed about what our theme meal is and when and where it will be held. We did “table touches” to talk about the upcoming event. While residents were at dinner or waiting to be seated, we spoke to them. Raffle Items We enticed people to come to our theme meal by advertising raffle items. During the meal, attendees will be given a strip of raffle tickets. At a specific time, tickets will be called for someone to win a prize.
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Join us for our theme meal! English Grub in the Pub ! When? January 16th 2015 Time? 11:30 am – 1:30 pm Where? Wye Oak Pub
We are featuring Traditional English Foods like Fish and Chips and Shepherd’s Pie. We hope to see you there!
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Join us for our theme meal! English Grub in the Pub ! When? January 16th 2015 Time? 11:30 am– 1:30 pm Where? Wye Oak Pub
We are featuring Traditional English Foods like Fish and Chips and Shepherd’s Pie. We hope to see you there!
Menu Soup Creamy Cheese & Onion Soup Salad Green Salad & Water Chestnuts with Herb Infused Vinaigrette Entrees Beer Braised Brisket Sliders with Horseradish Mayonnaise Classic English Fish & Chips Honey Lime Curry Chicken Carrot and Parsnip Vegetable Shepherd’s Pie Vegetables Brown Sugared Carrots Grilled Asparagus with DijonLemon Sauce Sides English Hand Cut Chips Basmati Rice and Barley Desserts Queen Victoria’s Sponge Cake Toffee Cookie Bars Beverage Hot English Tea
Fascinating Tidbits
The Queens Guards • When the Queen is at Buckingham Palace, there are four guards at the front. When she is away, there are two. • The famous hats are made of real brown bearskins from Canada. • The bearskins weigh 1.5 pounds! • The guards are not allowed to move, but can march every 10 minutes.
Cheerio!
English Grub in the Pub
Friday, January 16th 2015 Wye Oak Pub
MOD or $12 plus tax
11:30 am-1:30 pm
Menu Soup Creamy Cheese & Onion Soup Salad Green Salad & Water Chestnuts with Herb Infused Vinaigrette Entrees Beer Braised Brisket Sliders with Horseradish Mayonnaise Classic English Fish and Chips Honey Lime Curry Chicken Carrot and Parsnip Shepherd’s Pie Vegetables Brown Sugared Carrots Grilled Asparagus with Dijon-Lemon Sauce Sides English Hand Cut Chips Basmati Rice and Barley Desserts Queen Victoria’s Sponge Cake Toffee Cookie Bars Beverage Hot English Tea
When? Friday, January 16th 2015 11:30-1:30pm Where? Wye Oak Pub Cost? MOD or $12 plus tax Join us for afternoon tea and traditional English cuisine!
Join Us! English Grub In the Pub
16, Lorem January Ipsum Dolor
2015 11:30 – 1:30 p.m. Wye Oak Pub MOD or $12 plus tax Employee Discount Available
Issue #, Date
English Grub in the Pub
Soup
Sides
Creamy Cheese & Onion Soup
English Hand-Cut Chips Seasoned with Sea Salt
Salad Green Salad & Water Chestnut with Herb Infused Balsamic Vinaigrette Entrees Beer Braised Brisket Slider with Horseradish Mayonnaise
Basmati Rice & Barley Dessert Queen Victoria’s Fresh Strawberry Sponge Cake Toffee Cookie Bars
Classic English Fish & Chips
Beverage
Honey Lime Curry Chicken
Hot English Tea
Carrot & Parsnip Vegetable Shepherd’s Pie Veg etables Brown Sugared Carrots Grilled Asparagus with Dijon-Lemon Sauce
+ January 16, 2015 11:30 a.m. – 1:30 p.m. Wye Oak Pub MOD or $12 plus tax Employee Discount Available
English Grub in the Pub +
Soup
Creamy Cheese & Onion Soup
Entrees Beer Braised Brisket Slider with Horseradish Mayonnaise Classic English Fish & Chips
Salad
Honey Lime Curry Chicken
Green Salad & Water Chestnut with Herb Infused Balsamic Vinaigrette
Carrot & Parsnip Vegetable Shepherd’s Pie Veg etables
Dessert
Brown Sugared Carrots
Queen Victoria’s Fresh Strawberry Sponge Cake
Grilled Asparagus with Dijon-Lemon Sauce Sides English Hand-Cut Chips Seasoned with Sea Salt Basmati Rice & Barley
Toffee Cookie Bars Beverage Hot English Tea
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Reminder!
Join the Dietetic Interns for their Theme Meal English Grub In the Pub Friday January 16th, 2015 Wye Oak Pub 11:30 am- 1:30 pm Come for a chance at winning a raffle prize!
English Grub in the Pub: Commercial Script Scene: Both of us sitting at a bar in a pub in England. Colleen: I have really been enjoying all of this traditional English food during our visit in London! I wish there was a way to bring it all back to the states. Andie: Well… have you heard of Riderwood’s newest theme meal? Colleen: No, I haven’t. What is the theme meal? Andie: For lunch at the Wye Oak Pub on January 16th, they will be serving delicious traditional English foods like Fish and Chips and Shepherd’s Pie! Colleen: Oh wow, that sounds amazing! Can I bring my friends? Andie: Of Course! The more the merrier. Colleen: Well, it is going to be cold outside, I don’t know if I want to bear the weather. Andie: You can warm up with Hot English Tea and pup-style cheese and onion soup! Colleen: That sounds perfect, I’ll take the shuttle over! Andie: Brilliant idea! See you there any time between 11:30-1:30. Colleen: I’ll be there!
Decoration Cost Decoration
Cost $23.00
Bunting $13.00
Toothpicks $23.00
Hanging Paper Fans $25.00
Phone booth TOTAL
$84.00
Production !
Mon.%
Tue.%
Wed.%
Thur.%
• Check%the%order%to%make%sure%we%have%everything.%
• Bake%Toffee%Bars% • Make%Salad%Dressing% • Make%Horseradish%Mayonnaise% • Collect%Utensils%%
• Prep%Chicken% • Cut%Carrots% • Cook%Beef%Brisket% • Cut%Potatoes% • Cut%Asparagus% • Chop%Celery%&%Onions%for%Soup% • Cut%Vegetables%for%Shepherd's%Pie% • Make%Mashed%Potatoes%for%Shepherd's%Pie% • Slice%Tomatoes,%Onions,%&%Lettuce%for%Sliders% • Make%Sauce%for%Brisket%
• Bake%Cake% • Make%Whipped%Filling% • Assemble%Cake% • Cook%Soup% • Make%DijonMLemon%Sauce%% • Slice%Brisket% • Cut%Cucumbers%&%Carrots%for%Salad% • Sautee%Vegetables%for%Shepherd's%Pie% • Assemble%Shepherd's%Pie% • Decorate%at%6%p.m.%
Fri.%
• Fry%Fish% • Fry%Chips% • Bake%Shepherd's%Pie% • Make%Rice%&%Barley% • Cook%Curry%Chicken% • Cook%Asparagus% • Cook%Carrots% • Assemble%Salad% • Powder%Sugar%Cakes% • Slice%Cakes% • Make%Tea%
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Lettuce,! Tomato,!&! Onion!
Horseradish! and!Buns!
Cake!
Toffee!Bars!
! ! ! ! Beef! Brisket! ! ! ! ! Shepherds! Pie!
! Fish! ! ! ! ! ! Chips!
! Chicken! ! ! ! ! Rice!and! Barley!
! Carrots! ! ! ! ! ! Asparagus!
Soup!
Salad!
Hot!Tea!
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Cheese & Onion Soup
Green Salad with Water Chestnuts, Cucumbers, & Carrots Brown Sugared Carrots Herb Infused Dressing
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Herb Infused Balsamic Vinaigrette
Beer Braised Brisket Sliders
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Classic English Fish & Chips
Honey Lime Curry Chicken
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Vegetarian Shepherd’s Pie
Brown Sugared Carrots
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Asparagus with Dijon-Lemon Sauce
Basmati Rice & Barley
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Queen Victoria’s Strawberry Sponge Cake
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Toffee Cookie Bars
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Hot English Tea
Horseradish Mayonnaise
English Grub in the Pub Theme Meal
4.) How well was the Pub decorated?
3.) How was the presentation of the food?
2.) How was the variety of the food?
1.) How was the taste of the food?
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Please rate our theme meal using the scale below: 1=Poor 2=Fair 3=Good 4=Very Good 5=Excellent
5.) How well did you enjoy the overall meal? 6.) What did we do well?
_________________________________________________________________ 7.) What could we have improved on? _________________________________________________________________ 8.) Additional Comments: _________________________________________________________________
English Grub in The Pub Theme Meal Survey Results Throughout the meal we went around to the tables of meal attendees and thanked them for attending our meal. We passed around surveys and asked residents if they wouldn’t mind completing a survey about our theme meal. The survey consisted of questions regarding the taste, variety, and presentation of menu items, the decorations, and overall thoughts of the meal. We collected 27 completed surveys and evaluated the responses. Survey Question
Poor
Fair
Good
Very Good
Excellent
Taste Variety Presentation Decorations Overall Enjoyment
0 1 0 2 0
3 0 1 2 2
4 3 5 11 3
7 10 11 6 11
13 14 12 7 12
What did we do well? • The menu • Choice of foods-the whole idea was great! • Nice variety • The dessert • The variety and taste of the food was excellent • Plenty of food and great service • The different types of food were interesting and tasty! • Mingled and was eager to help people get their food • Served some creative versions of “pub grub.” • Excellent food! This was such a treat. • The TV promo, table signage, croutons, and the desserts What could we have improved on? • More servers, it was hard to get set up for people • Hotter tea • The wine lottery • More servers would have been helpful • Perhaps trays to hold food plates • Buffet line flow-hard for those with walking aids to maneuver
Financial Report Revenue: Guests (Including MOD and Purchased)
Quantity 100
Total Revenue $1,200.00
Expenses: Food Cost Labor Cost Decoration Cost Total Expenses
$1,622.45 $40.00 $84.00 $1,746.45
Gross Profit/Loss: Total Revenue Total Expenses Profit/Loss
$1,200.00 $1,746.45 - $546.45
Interns Reflection !
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Andie Lugg and Colleen Abbott
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Our rotation at Riderwood will definitely be one to remember. When looking at the list of projects and requirements, it was a little overwhelming. We began brainstorming for our big theme meal, and worked in the kitchen to become more familiar with the facility. With the help of the kitchen staff, we have gained knowledge of cooking and many culinary skills! This was an incredible learning experience for the both of us. We have gained skills and knowledge that we will be able to apply to so many aspects of our lives. Time management was essential at Riderwood. We always had to be ready for the next day, and especially the theme meal. It is crazy to think about how much the two of us have accomplished in just six weeks. On the day of our theme meal we saw residents and family members lined up outside of the pub waiting to be seated. It was humbling to see how many people came out to support the dietetic interns and all of our hard work. Although not everything went as planned, our customers were satisfied and we received great reviews! We had many bumps in the road to our theme meal day, but that was the greatest learning experience of all. With the guidance and help of everyone at Seasons Restaurant, English Grub in the Pub was a success! We are extremely thankful to the entire staff who assisted us with executing our theme meal. Without the help of the kitchen staff we would not have had such a successful event. Thank you!
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Financial Project For a potential restaurant located in Riderwood the hours of operation will be 11:30 a.m. – 6 p.m. for food service and 11:30 am – 8 p.m. for beverage service. The restaurant will have the potential for 60 patrons at a time. The restaurant will be closed on Sunday. Two cooks will work the kitchen one will be 40 hrs. /week, and the other will be 24 hrs. /week. Ten servers will be hired to work 4-hour shifts. Only three servers will be needed at a time. Each server will have 20 seats to wait on. Calculations Labor Costs: Supervisor 1.2 FTE * 40 hr. = 48 hr. * $22.00 / hr. = $1,056 Cooks 1.4 FTE * 40 hr. = 56 hr. * $16.50 / hr. = $924 Utility .5 FTE * 40 hr. = 20 hr. * $10.50 / hr. = $210 Servers & Bartender 5.3 FTE * 40 hr. = 212 hr. * $10.50 / hr. = $2,226 Total Labor Costs $4,416 / week $4,416 = .35x .35 .35 x = $12,617.14 = Total Expenses & Profit Food Costs: $12,617.14 * .55 = $6,939.42 Profit: $12,617.14 * .10 = $1,261.71 In order to have a 10% profit, sales need to be at least $12,617.14. $12,617.14 / 6 days = $2,102.86 how much in sales needed per day for a 10% profit.
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Additional Projects !
Sustainability Survey: Light Usage 1.) Do you leave any lights on during the night? Yes
No
2.) Do you turn your lights off when you leave the house? Yes
No
3.) Do you use energy efficient light bulbs? Yes
No
4.) Do you turn lights off when leaving a room? Yes
No
5.) Have you noticed any energy efficient initiatives at Riderwood? Yes
No
6.) Additional Comments ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !
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Sustainability Survey Results 1.) Do you leave any lights on during the night? Yes 12
No 4
2.) Do you turn your lights off when you leave the house? Yes 12
No 4
3.) Do you use energy efficient light bulbs? Yes 11
No 5
4.) Do you turn the lights off when you leave the room? Yes 10
No 6
5.) Have you noticed any energy efficient initiatives at Riderwood? Yes 6
No 10
Additional Comments: “I leave the lights on in the bathroom to kill the mold.” “I noticed they turn off the heat in the hallways.” “They have been trying to get us to use the energy efficient light bulbs.” “I don’t like when people leave the lights on in their house.” “There are sensors in rooms that turn off the lights when people leave.” “The energy efficient light bulbs take a long time to get bright.” “There needs to be more places with automatic lights.” “I would like to see more energy efficient initiatives.” ! ! ! ! ! ! !
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Meat Yield Test: Beef Tenderloin !
Total Start Weight: 5 lbs. (As Purchased Weight) Total Trim: 1 lb. Weight After Trimming: 4 lbs. (New Fabricated Weight) Weight After Cooking: 3 lbs. Temperature after Cooking: 130 Yield Percentage: 4lbs./5lbs. = .8 * 100 = 80% As Purchased Cost: $9.46/lb. As Purchased Cost: 9.46 * 5 = $47.30 Total Trim Weight and Value: 1 lb. (Trim Weight) * 9.46 = $9.46 (Trim Value) New Fabricated Cost: $47.30 - $9.46 = $37.84 New Fabricated Cost Per Pound: $37.84(NFC)/4 lbs. (New Fabricated Weight) = $9.46 Cost Factor: $9.46/$9.46 = $1.00 Number of Portions of Final Product 4 lbs. * 16 oz. = 64 oz. 64 oz./ 5 oz. = 12.8 5 oz. portions Cost Per Portion $9.46/ 16 oz. = $0.59/oz. $0.59/oz. * 5 oz. = $2.95 per portion 35% Food Cost = $2.95 / .35 = $8.42
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Cost Per Serving with Factored Losses: 5 lbs. - 3 lbs. = 2lbs 2lbs. * $9.46 = $18.92 $47.30 + 18.92 = $66.22 $66.22 /12 portions = $5.51 35% Food Cost = $15.74
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SWOT Analysis #1: Sanitation Proper sanitation procedures are one of the most important aspects to maintaining a safe, productive kitchen. When sanitation methods are carried out correctly and efficiently, both residents and employees benefit. Sanitation can reduce the number of pathogens, while decreasing the risks of food borne-illness and cross contamination. We observed Season’s kitchen during dinner preparation to observe sanitation techniques.
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Strengths The sanitation bucket is out for use for the employees. All employees were wearing gloves and proper head wear. In the food prep area, all stations are being used for the preparation of different items. Example: Meat was being cut at the meat station. The 4-step cleaning and sanitation poster was in clear view.
Opportunities During every 11:00 and 3:00 meeting remind employees about changing gloves. Signage could be used to remind employees to clean up station after use.
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Weaknesses One employee did not change gloves in between tasks. One employee touched their face with gloves on and didn’t change them. Sanitation bucket looked dirty. One station area was not properly cleaned up after use. The sanitation buckets were not changed according to schedule.
Threats When stations are not cleaned up correctly, there is a possibility for food-borne illness and cross contamination. When the wait staff enters the kitchen after waiting on patrons, there is a possibility for them to cross contaminate the food while not wearing gloves when entering kitchen.
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SWOT Analysis #2: Dry Food Storage Proper dry food storage is important for preventing food waste. With an organized dry food storage the kitchen can run smoothly. We observed Seasons kitchen dry food storage to ensure food safety precautions were being taken. Strengths • • •
Liquor cage was locked preventing theft or bottles falling and breaking. All items were properly dated with sticker date it was made/delivered. Everything was 6 inches off the floor preventing damage of dry stored items.
Weaknesses •
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Opportunities • • •
Create labels for the shelves where labels were missing to ensure identification of items. Inform the staff to follow the current labels. Have it clear to know what is first in to ensure it is the first out, such as the items be stacked or placed on a shelf in a certain way.
Lids were not properly closed on some storage containers. This could allow the food to spoil or the possibility for pests. Not every box is clearly labeled with type of item or date delivered/prepared. Some items were not in the proper place or items in boxes were isolated in an area where they did not belong.
Threats • • •
The wrong item could be taken and misused in a recipe. Food could go bad before being used if it cannot be found. Rodents and pests can get into the containers that are not closed properly.
Employee In Service Sanitation
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Why Sanitize? Sanitizer can help to kill pathogens and reduce the risk of food-borne illness. For sanitizer to kill pathogens it must be in contact with the object for at least 30 seconds.
How and When to Clean and Sanitize: All surfaces, including walls, storage shelves, and garbage containers, must be cleaned and rinsed. It is most important to clean and sanitize any surface that touches food such as knives, stockpots, cutting boards, and prep tables. !
How 1. 2. 3. 4. 5.
to sanitize: Remove the food Wash the surface Rinse the surface Sanitize the surface Allow the surface to air-dry
Cleaning and Sanitizing Stationary Equipment: 1. Unplug 2. Take off removable parts: wash, rinse, sanitize 3. Wash equipment surfaces 4. Rinse equipment surfaces 5. Sanitize the equipment surfaces 6. Air Dry ! !
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Post Questions
Employee In Service Sanitation
1.) True or False: After using a knife to cut chicken, you can just rinse it off before cutting tomatoes. 2.) What is the order in which a surface is to be cleaned after the food has been removed? a. Wash, Sanitize, Rinse, Air-Dry b. Wash, Rinse, Sanitize, Air-Dry c. Rinse, Wash, Sanitize, Air-Dry 3.) True or False: Surfaces such as walls, storage shelves, and garbage containers must also be sanitized.! ! ! ! ! ! !
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