Kyrie BacaRebecca DeHamer

Lisa KassStephanie LaPlant

Nancy Snyder

NUTR 303L. Copp5 December 2012

Part One: Establishment Description

Introduction:

The demand for food trucks is in “overdrive” across the fifty states and college campuses

nation-wide are welcoming these foodservice operations to broaden the compass of their dining

services. Prestigious universities such as the University of California Los Angeles,

Massachusetts Institute of Technology, the University of Washington, and the University of the

Pacific have been allowing food trucks to operate on their campuses for years now, and the food

truck operations have seen tremendous success with the college-aged population. The operation

of food trucks on college campuses provides students “good, healthy, authentic food at

reasonable prices.” Often times, the regulations for food trucks are even stricter than regulations

for on-campus cafes. Thus, intricate detail to business and menu planning is critical for success

and hazard-free delivery of nutritious food options to college students (Mobile Meals, 2011).

Establishment and Services Offered

Sunny Buns is an all-vegetarian food truck operating in San Diego, California. Food

trucks are mobile food service organizations that offer a variety of different food and menu

options. San Diego County currently has over 1000 food trucks (Brown 2012), yet there are no

entirely vegetarian food trucks. A survey conducted by the National Restaurant Association

(2011) found that populations aged 18-44 were more likely to visit a food truck compared to

those older than 65, and those living on the west coast were more likely to visit a food truck than

those in the south, midwest, or northeast. Due to the southern California location and lack of

other all-vegetarian food trucks, Sunny Buns has a unique opportunity for success in this market.

Additionally, San Diego is home to numerous colleges and universities that house a

vibrant population of young people who prioritize affordable, fast, and healthy food options.

Glanz et al. (1998) found that taste, cost, and convenience were top predictors in food selection

in adults and Sunny Buns aims to offer delicious and affordable vegetarian burgers to young

adults throughout San Diego County.

Sunny Buns’ mission is to provide fun, casual, and health supportive food throughout San

Diego County. Vegetarian diets are health supportive because they provide lower levels of

cholesterol, saturated fat, and calories when compared to traditional meat containing diets (Key,

2006). Furthermore research shows that replacing some meat containing items, especially low

quality processed meat often found in fast food, with vegetarian substitutes can improve the

nutrient quality of the diet without requiring someone to give up meat completely (Popkin,

2009).

Consumer acceptance of meat substitutes was an important consideration in the success

of this all-vegetarian food service organization. Elzerman et al. found that the acceptance of

vegetarian meat substitutes is related to the context of the meat substitute within the entire meal.

Meat substitutes are more accepted when appropriate to the context of the meal; for example,

vegetarian meatballs would be more accepted in a spaghetti dish compared to a piece of grilled

tofu. Additionally, researchers found that the flavors of the meal as a whole influences consumer

acceptance of the meat substitute more than the flavor of the meat substitute alone (Elzerman,

2012). The acceptance of a vegetarian patty to replace a meat-containing patty would likely be

highly accepted by consumers, especially if the sandwich contains a range of different textures

and flavors.

Description of Patron

College Restaurant Demographics

The target customer population for this foodservice organization is college students aged

18-30. College campuses nationwide are expanding their foodservice organizations to include

vegetarian and/or vegan options. Locally, college campuses are lacking the foodservice niche

market of an all-vegetarian burger joint. The University of California, San Diego recently opened

Roots, an exclusively vegan restaurant on campus. The University of San Diego does not have

entirely vegetarian restaurant but does offer vegetarian options at nearly all of the foodservice

establishments on campus. Olive Oil Café at San Diego State University offers an all-vegetarian

menu that consists mostly of sandwiches and salads. Community colleges in San Diego also lack

an all-vegetarian food establishment, but offer healthy food choices at many of their

establishments.

While restaurants featuring gourmet burgers in San Diego seem to be very popular, there

are no similar foodservice organizations on college campuses in the area. Among food trucks in

San Diego, there are no establishments offering an all-vegetarian menu. Sunny Buns is a very

unique foodservice operation in San Diego as it offers a very popular food choice among

college-age students, meanwhile appealing to the recent popularity of food trucks nationwide,

and to health conscious individuals who may have an interest in choosing options lower in

saturated fat and higher in fiber.

Description of Service

Sunny Buns offers gourmet vegetarian and vegan burgers using eco-friendly products and

farm-to-table, mostly organic ingredients. The menu for this food truck operation features four

house-favorite burgers named after four of the five founders of the company, The Lisa – “Spicy

lil’ Thing”, The Becca – “The Fancy Lady”, The Stephanie – “The Health Nut”, and the Nancy –

“The Cali Girl.” A build-it-yourself option is also available to patrons who prefer a taste or

combination of choices not offered by the house-favorite burgers. Original French Fries and

sweet potato French Fries will be served upon request at an additional charge. Beverages

provided (extra charge) include water and lemonade, which is made from local, organic lemons

and sugar.

Our mission is to provide popular American foods (i.e. hamburgers and French Fries) to

college students in a healthful way; effectively increasing dietary fiber and decreasing saturated

fat compared with other foodservice establishments serving similar foods. By using primarily

plant-based ingredients that mimic animal-based hamburgers, Sunny Buns is sure to be a new

and healthy favorite among college campuses in the San Diego region.

Food Procurement

Informal, just-in-time purchasing will be done by the manager on the evening shift (3:00

pm to 9:00 pm) to allow for proper accounting of used products, products on-hand, and products

to be ordered/replenished. The rationale for the use of an informal purchasing method is the

small size of our food service operation, the urgent need for frequent, small deliveries of fresh

produce, and the relatively unstable market that a food truck food service operation

characteristically serves. Contracts with Susie’s Farm (San Diego), Costco, and Bitchin’ Sauce

have been established. Just-in-time purchasing is done to reduce lead-time required for ordering

a product, secure a steady flow of raw materials, and most importantly, reduce the amount of

inventory in the storage and production areas as the storage space on the food truck is limited by

nature. Additionally, this type of purchasing method prevents the Sunny Buns food truck from

having to store a large amount of inventory on the truck and allows for the purchase and use of

fresh, perfectly ripe foods throughout the week delivered from local vendors (Gregoire, 2012).

Receiving will be done between the hours of 9:00 am and 11:00 am on any day of the

week, and is the responsibility of the manager of the morning shift (9:00 am – 3:00 pm). Blind

receiving is the method of receiving for Sunny Buns. The manager will check the order received

by quantity, quality, and condition to ensure the order received is correct and within the

standards of food safety and quality. Inspection should include visual inspection of all food

deliveries for signs of spoilage, damage to cans or packages, opened containers, or

manufacturing defects (Calgary Health Region, 2007). The manager will also be responsible for

filling out a receiving inspection temperature log for food products received. All products should

be outside of the danger zone of 41º - 135º and particular attention should be drawn to all

potentially hazardous foods to ensure proper food safety control (See HACCP). This log should

include the date of receipt, initials, and criteria for the control point for a particular food.

Ensuring that all foods are received prior to expiration date and from the appropriate source will

be done during this time as well.

Before completion of receiving, the director of Sunny Buns must compare blind receiving

forms which ensure compliance of the order, price, surcharges, quality, quantity, and temperature

control for potentially hazardous foods and their respective critical control points with the

invoice from the distributor. The director will also be responsible for the completion, or signing-

off, of the receiving process of an order, after which time items will be stored in cold storage on

the food truck (Gregoire, 2012).

The vendors that will be used for purchasing in this establishment are Costco, Susie’s

Farm, Bitchin’ Sauce, and foodbizsupply.com. Non-food items that will be ordered in bulk

include Ecocraft Natural Kraft Interfold Deli Wrap paper to wrap the burgers, biodegradable

ChampPak Kraft paper food take-out containers for the French fries, EcoProducts PLA Corn

Plastic Cold Drink cups (9 oz) and associated flat lids for EcoProducts Cold Drink Cups and

EcoProducts PLA Corn Plastic Straws (compostable, unwrapped) for the beverages, and

Recycled Fiber Minifold Advanced Dispenser Napkins (www.foodbizsupply.com). In order to

minimize the carbon footprint of our establishment and minimize costs, we will not be ordering

any utensils as all foods sold from the Sunny Buns food truck are able to be eaten using one’s

hands.

From Costco, ciabatta, whole wheat, white, and gluten free buns, as well as water, eggs,

tofu, black beans, breadcrumbs, spices, pickles, organic canned artichokes, organic canned corn,

cheese, and olive oil will be purchased at a wholesale price, in bulk (www.Costco.com). Suzie’s

Farm offers a farm-to-table partnership with local restaurants and schools for purchasing and

delivery of vegetables in bulk. Suzie’s Farm has several acres of farmland in San Diego’s Border

State Park that is dedicated specifically to custom growing for local chefs. Management is

responsible for weekly purchasing of local, organic mixed greens, onions, tomatoes, sprouts,

avocado, lemons, jalapenos, mushrooms, spinach, and carrots from Susie’s Farm. All produce is

delivered ripe to maximize taste, therefore, frequent deliveries in the amount of three times

weekly (between 9:00 am and 11:00 am, Mondays, Wednesdays, and Fridays) will be necessary

to assure freshness (www.SuziesFarm.com).

Bitchin’ Sauce is a locally-owned (San Diego) company serving almond-based sauces

which have a very similar taste and texture to aioli (dairy/egg-based sauce) using all-vegan,

gluten free ingredients. Bulk purchasing of equal quantities of Bitchin’ Original Sauce, Bitchin’

Pesto Sauce, and Bitchin’ Chipotle Sauce is the responsibility of management. Five, six-sauce

orders of each sauce flavor will be done every Sunday. These costs will be accounted for in the

budgetary goals of the establishment. All products will be purchased and picked up from the

Bitchin’ Sauce stand at the Poway Farmer’s Market on Wednesday evenings and transported in

cold storage in the food truck (www.BitchinSauce.com).

Refer to Appendix A for Purchase Order to Susie’s Farm (www.aynax.com)Refer to Appendix B for Receiving Form for Sunny Buns (Calgary Health Region, 2007)

Menu Type and Output

The menu type for Sunny Buns is a semi-selective, static menu. The choices of pre-set,

house favorite burgers does not change over time, however, patrons have the choice of building

their own burger which provides many options for customization and personal preferences.

Regular French Fries or Sweet Potato Fries are offered with the order of any burger, or on their

own. House-made lemonade and water are sold in addition to the burger and fries option.

Refer to Appendix C for menu

The Sunny Buns food truck is an establishment based on healthy, nutritious, yet popular,

food choices. At Sunny Buns we are committed to reducing the saturated fat and trans fat in

burgers and meeting one-third of the DRI for fiber in every burger option by using vegetable

based products as opposed to animal-based products. For patrons with food allergies or a vegan

lifestyle, we offer a Gluten Free burger, the “Health Nut,” and a completely vegan and

cholesterol-free burger, the “Cali Girl.” Additionally, vegan patrons may order any burger

without cheese. For our vegetarian patrons, any burger may be ordered with the assurance that it

is 100% vegetarian. Additionally, all of our sauces with the exception of the Sunny Buns Sauce

are 100% Vegan. By offering a build-your-own-burger option, we provide patrons the added

opportunity to customize their own burger that caters to their own food preferences and/or

lifestyles. Vegan patrons may substitute a portobello mushroom patty for any burger to

eliminate eggs and cheese from their burger patty choice. Patrons desiring a gluten-free option

may also construct their own burger by choosing our gluten-free bun, the quinoa patty, tofu

patty, or mushroom patty. Additionally, all sauces served on the Sunny Buns truck are gluten

free and vegan.

The Sunny Buns Food Truck will be operating at four college campuses around San

Diego county: The University of California, San Diego, The University of San Diego, San Diego

State University, and Mesa Community College (across street from Sharp Memorial). The hours

of operation are 11-8 pm, seven days a week (food prep from 9-11 and 8-9). On weekdays, busy

students looking for a lunch-like meal at various hours throughout the day will frequent Sunny

Buns. On weekends, Sunny Buns will appeal to campus residents. Mesa Community College will

only be visited during the weekdays, and will have a significant carryover of health-conscious

patrons from Sharp Memorial Hospital during lunch and dinner hours. Two universities will be

visited on a particular day, and will alternate on a day-to-day basis.

Sunny Buns will stop taking burger orders at 7:45 pm to allow for departure to the

commissary by 8:00 pm, and arrival by 8:30 pm. There will be three employees working on the

truck at all times, with two shifts of employees on a typical day to accommodate for an eight-

hour shift each. The first shift of three employees (includes one manager) will begin at 9:00 am

and end at 3:00 pm, and the second shift of employees (also includes one manager) will begin at

3:00 pm and end at 9:00 pm.

Social networking is critical to the marketing strategy for this food truck. Facebook, Twitter,

and Instagram will be under the direction of the manager on shift and will be kept current and

updated three times daily. The first post of the day (before 12:00 pm) will include an update on

the location the truck will be traveling on that day. The second post (around 1:00 pm) will

highlight the most unique build-you-own-burger ordered that day, accompanied by an Instagram

photo of the burger. The third post will recap any special happenings of the day and detail the

food truck route for the day to follow.

The typical output for this food truck will be, on average, seventeen to twenty burgers per

hour during slow hours (11:00 am – 12:00 pm, 2:00 pm – 4:00 pm) and thirty burgers per hour

on peak hours (12:00 pm – 2:00 pm, 4:00 pm – 8:00 pm). The average purchase at the Sunny

Buns truck will total approximately $12.50, which will include a burger (on average, $8.49),

French Fries ($2.49), and a beverage (on average $1.49, lemonade). During slow hours, one

employee will be assembling burgers, one will be taking orders and handling money (no food

preparation or contact), and one will be devoting their time to food prep for the remainder of the

day or for cold storage overnight for the following business day. A comparison of Sunny Buns

average ticket price to the ticket price of similar establishments in San Diego may be seen in

Table 1.

Table 1: Price comparison of Sunny Buns burger to chain burgers

Price Sunny Buns: Becca“Fancy Lady”

Counter: Counter Burger* Burger Lounge: Classic Lounge**

Burger $8.49 $8.95 – 11.50 $7.95

Fries $2.49 $3.25 $2.99*Source: http://www.thecounterburger.com/pdfs/TC_CA015_FaxForm.pdf**Source: http://burgerlounge.com/food/

Truck Description and Space Requirements

Sunny Buns’ truck is a 2001 Grumman Olsen Stepvan. The truck is 24’ from front

bumper to rear bumper, with a 16’ x 7.5’ kitchen. The truck has one 6’ sliding service window

located on the right hand side as well as an awning. There is a 50-gallon freshwater tank, a 60-

gallon wastewater tank, and a 6-gallon hot water tank as required by the San Diego Department

of Environmental Health (2012). There is one hand washing sink provided, with a visible sign

clearly labeling it for employee use before handling food as well as a posted Standard Operating

Procedure for hand washing (refer to Appendix D) and one 3-compartment sink for dishwashing.

The truck also has reinforced floorboards in order to withstand the weight of the commercial

level equipment. The ceilings, walls, and floors are insulated with materials approved by the

National Sanitation Foundation. A 17,000-watt gasoline generator is also onboard, which is

necessary for maintaining refrigerator temperatures of less than 41 degrees Fahrenheit while the

engine is off.

Refer to Appendix D for equipment needs summary

The exterior of the truck is fitted in a custom truck wrap of the Sunny Buns logo. The

logo is displayed on both the right and left sides of the truck in accordance with the regulations

of the San Diego Country Department of Environmental Health (2012) with lettering that is 4’ in

height and 3/8 of an inch wide. A smaller logo is located on the front and rear of the truck that

lists the Sunny Buns’ phone number and address with lettering that is 2.5’ in height.

Truck Equipment

The San Diego County Food and Housing Division mandates that all food must be stored,

prepared, and displayed on the unit during hours of operation, therefore all of the equipment

required to prepare and serve the menu items must be suitable for storage and operation on a

food service truck (2012). These items include food preparation and temporary storage

equipment such as a flat top grill, deep fat fryer, broiler, bowls, cutting boards and utensils, an

open beverage cooler, and a lemonade dispenser. A refrigerator with a carefully maintained

internal temperature of 35-40 degrees Fahrenheit is located on the unit for temporary storage of

produce, dairy, and prepared food items. All appliances are approved for commercial use by the

National Sanitation Foundation and the American National Standards Institute. The staff is

responsible for checking and logging the internal temperature of the refrigerator three times a

day while the vehicle is in operation in order to ensure the safety of items. A three-compartment

sink is necessary for the proper washing and sanitizing of equipment during operation. A display

table was also purchased for customer access to condiments, utensils, and menus. All equipment

was professionally installed and specifically ordered to fit the dimensions of the truck, ensuring

tightly fixed joints between surfaces. All fixed onboard equipment is made of stainless steel so

that it can be easily cleaned and sanitized. Long-term bulk food storage is not necessary on the

truck, as all food items will be stored in dry storage, freezers, and refrigerators at the commissary

location (2012).

Storage Requirements

When not in operation, the truck is kept in a commissary location as mandated by the San

Diego County Department of Environmental Health. Upon entering a contract with the

commissary location, the commissary must provide a letter of approval, which provides its

consent for Sunny Buns’ use of storage and equipment. As space is limited on the truck, the

majority of dry storage takes place at the commissary location as well as the refrigerator and

freezer storage. The temperature in the dry storage at the commissary location is maintained

between 50 and 70 degrees Fahrenheit, with a thermometer provided for accurate monitoring, in

a storeroom free of any cleaning chemicals, insects, and rodents. The humidity in the dry storage

should be maintained between 50 and 60% humidity. Humidity above this level may support

bacterial and mold growth, insect infestation, can rusting, and caking of dry ingredients. Cold

foods in the commissary and onboard the truck are kept in a refrigerator maintained at a

temperature below 41 degrees Fahrenheit (refer to Appendix D) and frozen food storage at the

commissary is maintained at a temperature below 0 degrees Fahrenheit. Remote reading

thermometers are placed outside the refrigeration units onboard the truck and inside the

commissary location as well as outside the commissary freezer to allow for temperature reading

without opening the door. Frozen and refrigerated foods are packaged tightly in vapor-proof

material to prevent the loss of moisture as well as freezer burn. These foods are also marked

with the date frozen in order to maintain the safety and freshness of ingredients. Foods kept in

dry storage are kept in clean packaging with tightly fitting lids that are marked with the date of

arrival and expiration. Foods are stored on adjustable, sturdy metal shelving and off the floor in

both dry and cold storage (Gregoire, 2012).

Personnel Requirements

All staff involved in the preparation and service of food must have a valid food handler’s

card. Furthermore, an employee with a valid food manager safety certificate must be onboard

the truck at all times (2012). During hours of operation there are to be three employees in the

unit, two involved in the handling of food and one person is responsible for monetary

transactions and is not to come into contact with food. The personnel are not only responsible

for meal production, but also for maintaining a clean and safe environment for food preparation

and monitoring and logging refrigerator temperatures. The small workspace available onboard

the truck limits the amount of employees that can work at a given time, making it imperative that

tasks involved in maintaining a clean preparation area, safe food storage, and meal preparation

are executed properly and efficiently. Because Sunny Buns travels to different locations in a

single day, the peaks and valleys of sales are consistent and predictable and service times are

very busy and fast-paced, but quick.

Part Two: Goals

Budgetary Goals

When it comes to food businesses there are two areas that budgetary costs fall under: the

start up and the ongoing costs. The majority of the budgetary analysis will focus on the ongoing

costs that accrue on a monthly basis. We wish to also touch on the start up costs in order to

identify the amount of money needed to get Sunny Buns rolling.

The first major expense is the price of the truck itself. Used trucks can be found between

the price of $20,000 and $100,000, but will usually require additional fees for kitchen

construction (Starting, 2012). Following in the footsteps of other high-end food trucks in San

Diego, Sunny Buns will be customizing the Grumman Olsen Stepvan-truck to include a flat top

grill, deep fat fryer, broiler, refrigerators, open beverage cooler, lemonade dispenser, storage for

bowls, cutting boards and utensils. The National Sanitation Foundation and the American

National Standards Institute must approve all appliances for commercial use, which constitutes

the need for customization. Once finished, the custom build will cost $200,000 and will include

local and federal permits included in this process (Swinford, 2012).

All employees will obtain Food Handlers Licenses. Health permits, liability insurance

and vehicle insurance will be acquired and maintained at $1,000/month (Starting, 2012;

Swinford, 2012). The truck will be parked at the Mira Mesa commissary location (San Diego

Catering - Rotisserie Affair, 7313 Carroll Rd, San Diego, CA 92121) based on San Diego city

regulations for long-term bulk food storage in freezers, refrigerators, and dry storage for a

monthly fee of $1,000 (Swinford, 2012).

Sunny Buns will employ 7 staff (5 founders and 2 non-founders) members. The 2 non-

founders will be paid a minimum wage of $8/hour (U.S., 2012). Living wage in San Diego for an

average adult, before taxes, is $1,973 per month (Living, 2012). A main budgetary goal for

Sunny Buns is for all five of the founders to maintain a minimum income at this level for living

in San Diego. All five founders will work 7-days a week reaching 43 hours/week at a wage of

$10.60/hr in order to reach this goal. Seventy-three percent of food truck operators say that they

have about 2 employees, meaning that the owners are the ones on the truck most days (Starting,

2012). This places staffing expenses at $10, 201/month for all 7 employees running the truck 7-

days a week.

The Sunny Buns truck runs on diesel fuel, and similar to other food trucks gets 10 miles

to the gallon (Starting, 2012; Swinford, 2012). The commute will be between Mesa College,

UCSD, USD, and SDSU. Her average daily mileage ranges from 20-30 miles, with a weekly

average of about 170 miles. With current diesel gas prices around $3.91/gallon, about

$288/month will be spent on travel (San Diego, 2012).

Raw food costs and non-food packaging product costs are both calculated from our

typical output of seventeen to twenty burgers per hour during slow hours (11:00 am – 12:00 pm,

2:00 pm – 4:00 pm) and thirty burgers per hour on peak hours (12:00 pm – 2:00 pm, 4:00 pm –

8:00 pm). We anticipate selling 231+ burger sales/day, 1,617 burger sales/week, and 7,000

burger sales/month. Preparation for these sales will be balanced between informal purchasing at

Costco and just-in-time purchasing from Bitchin’ Sauce and Susie’s Farm. Since individual

burger sales depend on many variables, the weekly purchasing budget will shift according to

ingredients needed. Purchases from Costco will cost about $150/week. Purchases from Susie’s

Farm include will cost approximately $55/delivery, three times/week, which approximates

$165/week. We will purchases approximately 33 containers/week of Bitchin’ Sauce, which totals

$150/week (Bitchin’, 2012). Total food purchases are estimated at $2000/month.

Non-food biodegradable product costs include deli wrap, take-out containers, cold drink

cups, lids, straws, and napkins. All quantities of products range from 200-6,000 and some will

need purchasing weekly, and total approximately $1,192.41/week (Starting, 2012). Monthly cost

of all non-food products comes to $5,127.

All ongoing costs (insurance, commissary rent, staffing, gas, food, and non-food) are

$39,102.33/month in order to maintain Sunny Buns. This does not account for the initial start-up

cost of the truck, which was purchased from group savings and a small loan. According to our

typical output projection of burger sales, these calculations have us bringing in initial excess

income of $1,700/month ($20,412/year) until sales improve with increasing popularity.

Refer to Appendix E for budget summary and analysisRefer to Appendix F for AP Burger Costs

Nutritional Goals

San Diego has many vegetarian restaurants, as well as a number of burger restaurants that

offer a vegetarian option. Evolution Fast Food, for example, is an entirely vegan restaurant

located near Balboa Park. Their mission is to “improve the world with delicious, nutritious fast

food that is good for you and good for the earth”. The restaurant offers wraps, sandwiches, sides,

and burgers that are plant based and promised as “low fat and cholesterol free” (about evolution,

2012).

Working off of a similar model, Sunny Buns has two main nutrition goals. First, all

Sunny Buns burgers will provide less than 30 percent of the DRI for saturated fat (six grams for

a 2000 kilocalorie diet). Saturated fat is a less healthy form of fat that should be limited to less

than ten percent of kilocalories from fat. The second goal is to provide one-third of the DRI for

fiber, approximately eight to ten grams per burger. Fiber is an important dietary component that

helps promote healthy cholesterol balance, regularity, and satiety by slowing gastric emptying.

Saturated fat and fiber were chosen because the standard American diet is often over the DRIs

for saturated fat and under the recommendations for fiber (Krause, 2012). Table two shows the

comparison of a Sunny Buns burger to two popular fast casual burger restaurants in San Diego.

Table 2: Nutritional comparison of Sunny Buns burger to chain burgers

Nutrient Sunny Buns: Becca“Fancy Lady”

Counter: Counter Burger* Burger Lounge: Classic Lounge**

Saturated fat 5.6 g (28% of DRI) 18 g (90% of DRI) 13 g (65% of DRI)Fiber 11.2 g (32-34% of

DRI)4 g (11-14% of DRI) 4 g (11-14% of DRI)

*Source: http://www.thecounterburger.com/nutritional-information/**Source: http://burgerlounge.com/pdfs/burgerlounge-nutritionals-090111.pdf

Goals

1. To reduce the amounts of saturated fats in Sunny Buns burgers.

2. To increase the amount of fiber in Sunny Buns burgers.

Strategies

1a. Nutrient based menu planning (based on DRI)

2a. Nutrient based menu planning (based on DRI)

Objectives

1b. To provide less than 30% of the DRI for saturated fat.

2b. To provide at least on third of the DRI for fiber.

Tactics

1c. Balance use of foods high in saturated fats (such as cheese) with foods high in unsaturated

fats (such as avocado and vegetable oils).

2c. Liberal use of high fiber foods in all components of Sunny Buns burgers (such as beans,

whole grains, and vegetables).

Refer to Appendix G for nutritional analysis

Part Three: Food Safety

HACCP Program

Potential Risks

Sanitation, safety, and maintenance are essential factors involved in any food service

organization. It is the duty of management to be able to identify potential risks throughout the

procurement, production, and distribution of the product and set up a plan to control, eliminate,

or prevent these hazards from contaminating foods which could result in food borne illness. This

is the foundation of a HACCP (Hazard Analysis and Critical Control Points) plan, which aims to

identify and assess potential hazards, identify control and critical control points, establish critical

limits, monitor critical control points, take corrective action, verify that the system is working,

and set up a record keeping system (Gregoire, 2012).

The steps involved in the HACCP plan are essential in protecting the staff and customers

from physical, chemical, or biological hazards, which can result in food borne illness if not

handled appropriately. Hygiene is one of the most important methods for preventing the spread

of pathogenic (or disease causing) food borne illness. Hand washing, for example, can stop the

spread of diseases like Hepatitis A, so it is vital that employees wash hands correctly and often

(every 30 minutes), especially after using the restroom or touching any possibly contaminated

items. Temperature also plays an important role in the spread of microorganisms as many

biological pathogens are killed by heat or refrigeration. Thus, foods must be cooked to the

proper temperatures and for the correct amounts of time, refrigerated at 41 degrees Fahrenheit or

below and never left out at room temperature (Gregoire, 2012).

In addition, chemical hazards such as pesticides, detergents, sanitizers, additives,

preservatives, and toxic metals also pose significant threats in any food service operation.

Cleaning products should always be kept in sealed, labeled containers and away from food items.

Integrated pest management can be used instead of pesticides to prevent pest access to the food

service system. Labeling foods that contain allergens like nuts, soy, dairy, and wheat can also

prevent chemical contamination for those with food allergies. Finally, high acid food items

should not be stored in metal lined containers as the metal has the potential to leach into the

product and contaminate the food (Gregoire, 2012).

Finally, physical contamination occurs when foreign objects enter the food, either

intentionally or unintentionally. Common physical contaminants include twist ties, plastic

packaging, glass, metal, hair, etc. Special attention must be paid to hair restraints, the use of

shatterproof glass, and the proper disposal of packaging in order to protect the consumer from

injury. The HAACP program is in place in order to ensure that contaminants like these, as well

as biological and chemical contaminants, are controlled and eliminated or prevented from

entering the foods in the first place. With careful attention, Sunny Buns, like other food service

operations can deliver a delicious, yet safe product to its customers.

HACCP Programming

Sunny Buns has a HACCP plan in place in order to have a proactive system that works to

control certain points in the food service process that have been identified as potential health

risks. Control points for Sunny Buns are as follows: time-temperature controls for all burger

patties containing raw egg, temperature controls for cheese, sauces, and prepared vegetables, and

the prevention of cross-contamination during food service hours in the truck.

Raw eggs are considered a potentially hazardous food due to their high protein content

and their need for temperature controls to prevent bacterial growth (Gregoire, 2012). Raw eggs

are used in the black-bean burger as a binding ingredient. Critical control points for the raw eggs

starts with inspecting the eggs before purchasing for cracks in the shells and for proper

temperature. Eggs will not be purchased if they have visible cracks or dents in the shells, or if the

eggs have not been maintained below 41 degrees Fahrenheit. Once purchased, eggs will be

stored at 41 degrees Fahrenheit until needed during the last step of the black-bean burger recipe

preparation. Once eggs are needed the appropriate amount will be removed from the refrigerator

and cracked into a bowl, then the shells will be discarded. Eggs will be added to the burger

ingredients and blended into the rest of the mixture using a food processor.

Finished raw burger mixture will be portioned into patties using a 3-ounce scoop and then

formed by hand. Formed patties will be placed onto a parchment paper lined baking sheet and

full baking sheets will be stored on the bottom racks of the truck refrigerator. The bowl that

contained the raw eggs, the 3-ounce scoop, and the food processor will then be washed in a

three-compartment sink using 25 ppm of chlorine as the sanitizing component.

Raw, refrigerated burger patties will not be removed from cold storage until needed for

an order. Once the burger is needed it will be placed directly on the grill and cooked until it

reaches an internal temperature of 145° (See appendix E for path of hazardous ingredient flow-

chart). Cheeses, sauces, and prepared vegetables (such as sliced onion and tomato) will be held at

41 degrees Fahrenheit or below in cold storage (Gregoire, 2012).

In order to prevent cross-contamination during food preparation Sunny Buns will follow

this order of food preparation: all vegetables will be prepared (washing of all vegetables, slicing

of onions, tomato, and avocado) and placed in cold storage and utensils will be washed and

sanitized. Burger patties will be made as outlined above and placed in cold storage and the soiled

utensils will be washed and sanitized (Gregoire, 2012).

To prevent cross-contamination during food service Sunny Buns will always have three

employees working in the truck. The first employee will be in charge of transactions and

handling all money and will not handle any food products. The second employee will be in

charge of cooking raw foods including burger patties and French fries and ensuring that all

burgers reach the proper internal temperature. The third employee will handle prepared foods

and be in charge of toasting buns and assembling the sandwiches. This system has been used in

similar food trucks and has been effective in preventing cross-contamination (Buns, 2012).

All employees will wear clean clothes, clean aprons, closed toed shoes, and hairnets or

hats during shifts. Both of the employees handling food items will wear disposable, food grade

gloves at all times and will change their gloves as specified in the San Diego County Food

Handlers pamphlet. All employees working the truck will also have a current food handler’s

license on file with the San Diego County Health Department.

Refer to Appendix H for path of hazardous ingredient flow chart

Refer to Appendix I for standard operating procedures for hand washing

Refer to Appendix J for sample temperature log

Part Four: Recipe Development

Recipe Standardization

        Recipe standardization is an important process in ensuring the quality and consistency of

the food produced in any food service organization. It is imperative that Sunny Buns standardize

all burger patty recipes and train all employees on how to properly assemble burgers in order to

reduce variability in menu item preparation and to control food costs due to over or under

portioning (Gregoire, 2012).  Sunny Buns will be able to effectively reduce menu variation by

using special portioning tools and by insisting on rigorous employee training and education on

food production and assembly.

All sauces will be portioned using a #40 scoop that measures 1.5 tablespoons of sauce.

French fries will be portioned using one stainless steel French Fry scoop to control for variations

in serving sizes. Recipe cards containing specified portions of all burger components, including

produce, will be mounted near the burger assembly workstation in the truck for easy reference by

employees.

        The burger patty recipes were created by altering existing recipes to meet the needs of the

Sunny Buns target customer demographic and the nutritional goals established by the business

founders. Existing recipes were analyzed for nutrient content using Nutritionist Pro software

from Axxya Systems, (Stafford, TX) and then changes were made to the recipe until the nutrient

goals were met. The recipes will be prepared multiple times using different production and

cooking techniques until a satisfactory product is obtained. Recipes will then be tested in small

groups of college-age volunteers using a variety of sensory testing evaluations for ranking flavor,

texture, spice, appearance, and likeability of the product. The recipe will likely be changed again

according to consumer feedback and re-analyzed for nutrient content. Once the recipe is

finalized, it is standardized and instructions will be written for production, storage, cooking, and

assembly of the final product.

Refer to Appendix K for block recipe standardization

Appendix D: Equipment Needed to Prepare and Serve Meals

Equipment Function Food ItemsFood Truck To contain all equipment needed to prepare and

serve meals and for transportation to food service locations

All items

Flat-Top Grill For cooking menu items Tofu Burger, Portabella Burger, Black Bean Burger,

3 Compartment Sink Used to clean and sanitize food preparation equipment

N/A

Cold Drink Dispenser To mix lemonade and hold it at a cold temperature

Lemonade

Open Beverage Cooler To hold bottled drinks at cold temperatures Bottled waterFood Processor To blend, chop, or emulsify Spicy Chipotle Spread, Greek

Style Yogurt Sauce, Quinoa Burger,

Large Skillet To cook menu items Quinoa BurgerDeep Fat Fryer To fry menu items Sweet potato fries, French FriesRefrigerator To hold menu items and ingredients at a safe cold

temperature (below 40 degrees Fahrenheit) Prepared sauces, produce, and dairy

Broiler Used for toasting and heating foods BreadsPotato Slicer Used for slicing whole potatoes into French fries Sweet potato friesPreparation Utensils: Spatula, Knives, Spoons, Forks

For chopping and stirring, and mixing, flipping All burgers, toppings, and sauces

10 Large Bowls Mixing, and holding Sauces and Burger mixtures4 Cutting Boards Surface used for chopping and other ingredient

preparationAll prepared food items

2 Step-on trash cans For disposal or recyclable and non-recyclable waste

Food waste

Cash Register For use with all monetary transactions N/ADisplay Table For easy customer access to condiments and non-

food itemsCondiments, utensils, napkins, flyers

Compostable plates, utensils, cups, and to-go boxes

Environmentally friendly disposable paper goods for food serving and consumption

N/A

Appendix E (Part A): AP/EP Cost and Percent Yield

Ingredient 50 Yield Raw AP Cost

% Yield

EP Cost

Oregano 1.39/.25oz (1tsp/6 burgers; .69/tsp) 8.33 tsp $5.75 100% $5.75 Cumin 1.69/oz (1tsp/6 burgers; .42/tsp) 8.33 tsp $3.50 100% $3.50 Chili Powder 1.39/.9oz (1tsp/6 burgers; .17tsp) 8.33 tsp $1.42 100% $1.42 Garlic Powder 1.39/1.1oz (.5tsp/6 burgers; .09/.5tsp) 4.17 tsp $0.38 100% $0.38 Salt .99/120.9tsp (.5tsp/6 burgers)[4.65tsp/oz, 10.32oz/cup] 4.17 tsp $0.03 100% $0.03

Pepper .99/312tsp (.5tsp/6 burgers) [12tsp/oz, 4oz/cup] 4.17 tsp $0.01 100% $0.01 1. Spice Blend 12.5 tbsp $11.09 100% $11.09 2. Beans .89/can (1 can= 15oz/6 burgers) 7.81 # $7.42 100% $7.42 3. Eggs 1.89/12 (.5/6 burgers) 4.17 eggs $0.66 100% $0.66

4. Onion .82/ea (1 onion/6 burgers)8.33

onions $6.83 100% $6.83

5. Bread Crumbs 2.99/15oz (1cup/6 burgers, .75/cup) 8.33 cups $6.25 100% $6.25

Total Cost

50 Yield $32.25 100 Yield $64.50 150 Yield $96.75

Appendix E (Part B): Budget Summary and Analysis

Expense Cost/Item Price

Truck (custom built Grumman Olsen Stepvan + City, Health Permit) 200,000 start-upState, Federal, City Licenses, Food Handlers Licenses, Liability + Vehicle Insurance 1,000 monthlyMira Mesa Commisssary Rent 1,000 monthlyStaffing (7 employees: 2 non-founder @$8/h, 5 founders@$10.60/h) 10,201 monthlyGas (Driving to UCSD, UCS, SDSU, Mesa College) 288 monthlyFood 1,999 monthlyNon-Food packaging 5,127 monthly

MONTHLY TOTAL $39,102monthly total

Sample Costco Purchasing Price Black Bean Cans (10 count) 3.99 weekEggs (60 count) 9 weekBreadcrumbs (4#) 5Cumin (5#) 19 Dijon Mustard (9.25#) 14.5Olive Oil (1 Gallon) 15 Canola Oil (35 Gallon) 25 weekBalsalmic Vinegar (34 oz) 4 Cheddar (5#) 15 weekJack (5#) 15 weekAmerican (5#) 15 weekGoat Cheese (1#) 7 weekCatsup (10#) 3.37Mayonnaise (1 Gallon) 7.04 Capers (32 oz) 7.87Pickles (1 Gallon) 5.59 weekSugars (50#) 25.25Wheat Rolls (12 pack @4) 10.56 weekCiabatta Rolls (12 pack @4) 10.56 weekWhite Rolls (24 pack @4) 10.56 weekGluten-free Rolls (12 pack @4) 10.56 weekWEEKLY TOTAL $137.82 week

Non Food Products Price Ecocraft Natural Kraft Interfold Deli Wrap Paper (6,000) 67.40 weekBiodegradable Champ Pak Kraft Paper Food Take-Out Containers (200@8) 576.00 weekEcoProducts PLA Corn Plastic Cold Drink Cups (1,000 @2) 179.18 weekFlat lids for EcoProducts Cold Drink Cups (1,000 @2) 146.00 weekEcoProducts PLA Corn Plastic Straw (1,600) 153.00 weekRecycled Fiber Minifold Adv Dispenser Napkins (6,000) 71.55 week

WEEKLY TOTAL$1,194.0

0 week

MONTHLY TOTAL$5,132.0

0 month

Appendix F: AP Costs for Burgers

The Lisa (Spicy lil' thang): 

Whole Wheat Bun .41 Black Bean Burger .67 ea. Jalapeno Jack Cheese .76 (2oz) Bitchin' Chipotle Sauce .52 (1oz) Mixed Greens .39 Jalapenos .03 (1/4) Grilled Onions .21 (1/4oz) Avocado .25 (1/4)

$3.24

The Becca (Fancy lady):

Sunny Ciabatta Bun .64 Portabella Burger .92 ea Goat Cheese Spread .87 (1oz) Bitchin' Pesto Sauce .52 (1oz) Baby Spinach .39 Red Onion .21 (1/4oz) Artichokes 1.19 (1.5oz)

$4.74

The Stephanie (Health Nut; Gluten Free): 

Gluten Free Bun .82 Quinoa Burger  1.18 ea Bitchin' Original Sauce .52 (1oz) Baby Spinach .39 Grilled Onions .21 (1/4oz) Tomato .06 (1/4) Sprouts .14 (1/2oz)

$3.32

The Nancy (Cali Girl; Vegan): 

Whole Wheat Bun .41 Tofu Patty 1.35 Sunny Bun Sauce  .30 (1oz) Mixed Greens .39 Tomato .06 (1/4) Pickles .10 (1oz) Grilled Onion .21 (1/4oz) Avocado .25 (1/4)

$3.00

Appendix H: Path of Hazardous Ingredient Flow-chartPHF: eggs

Flow of Food Potential Hazards

Control point/Critical control point

Critical Limits MonitoringProcedures

Corrective Action

Receiving Bacterial growth, damage to eggshells that compromise integrity of egg

Maintain proper packaging and storage; maintain proper cold storage temperature

Use approved suppliers, check that eggs have been maintained at 41° or less, check eggs for cracks and dents before purchase

Visual inspection, check temperature logs

Reject or discard any eggs with cracks or dents,reject eggs not at proper temperature

Storage Bacterial growth, cross-contamination

Maintain proper cold storage temperatures

Maintain proper cold storage temperature of 41° or less, store eggs below raw and non-hazardous foods

Maintain proper temperature logs

Discard eggs not kept at proper temperature

Preparation Cross-contamination

Maintain proper preparation and sanitation procedures

Use approved appliances for raw foods, properly clean and sanitize all contaminated equipment

Observe employee food handling and sanitation practices

Discard any food not prepared using correct and sanitized equipment

Cooking Bacteria not killed

Reach proper internal temperature for appropriate time

Cook patty to 145° for 15 seconds

Use thermometer to check for proper internal temperature of patty

Reheat patty to 165° if less than two hours old, discard patty if older than two hours

Serving Food not served at correct temperature

Cook patty to order and serve immediately

Cook patty to order, no hot holding, serve food immediately

Observe flow of food through kitchen

Discard food not served immediately

Appendix I: Sunny Buns Standard Operating Procedures for Hand washing

All employees must wash their hands to prevent the contamination of food and food contact surfaces by bacteria and viruses.

o Employees must wash hands Before starting work Before putting on gloves When entering food prep area Before handling food After using the restroom After touching face, hair, clothes, body After eating, drinking, smoking, chewing gum After coughing, sneezing, or using a tissue After taking out the garbage, cleaning, or touching dirty dishes After handling money Before and after handling raw meat After touching anything that might contaminate your hands

o Hand washing must take place only at the designated hand washing sink or restroom sink

o Hand washing Steps:1. Unroll single-use paper towel from dispenser2. Roll up sleeves and remove any jewelry3. Wet hands and harms with 110 degree running water4. Dispense enough liquid soap necessary to form a lather5. Rub hands and arms vigorously with soap for 20 seconds 6. Rinse hands and arms with 110 degree running water7. Rip paper towel from dispenser and dry hands8. Turn off sink and open door with the paper towel to avoid hand contamination

o Manager on Duty: Train employees regarding the proper hand washing technique. Observe employee hand washing and instruct them to rewash hands if not done

properly. Retrain hand washing technique if necessary. Ensure that soap and paper towels are available and that dispensers are in proper

working condition. Ensure that sink is running properly, with adequate temperature and water

pressure.

Appendix J: Sunny Buns Cold Food Temperature Monitoring

Date Name Food Item

Critical Limit

Holding Time

Temp.11am

Temp.2pm

Temp. 5 pm

Corrective Acticon

Appendix K: Block Recipe Standardization

Menu item: black bean burger patty Target Market: ovo-vegetarians, non-vegetarians

Ingredient Yield 50x Yield 100x Yield 150x Preparation HACCPblack beans, canned

8.33 pounds 16.6 pounds 24.99 pounds Rinse and drain black beans, place in large bowl

CP

large egg 5 eggs 10 eggs 15 eggs Crack egg(s) into a small bowl, whisk, and add to large bowl

CCP

yellow onion, chopped

2.083 quarts 4.166 quarts 6.249 quarts add to large bowl

CP

bread crumbs 2.083 quarts 4.166 quarts 6.249 quarts add to large bowl

CP

spice blend (oregano, cumin, chili powder, garlic powder, salt, and pepper)

.5 c + 3 tbsp 1.25 c + 2 tbsp 1.75 c add to large bowl

CP

Preparation: -Blend ingredient mixture in small batches in food processor until it reaches a smooth, uniform consistency.

-Scoop black bean mixture into a 3-ounce portion using a #10 scoop and then form into a patty by hand by employees wearing disposable food grade gloves (CCP).

-Place formed patties onto a sheet pan lined with parchment paper and cover top of patties with additional parchment.

-Continue making new layers of patties until there are four layers, then cover full sheet pan with plastic wrap.

Storage: -Store all formed patties on a sheet pan wrapped in plastic wrap on the bottom shelf of the refrigerator at 41 degrees Fahrenheit or less (CCP).

Cooking: -Cook all patties on a greased flat top grill for five minutes per side and until patties reach an internal temperature of 145 degrees Fahrenheit or above for at least 15 seconds (CCP).

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