Manager’s Meeting Updates

Adrienne Inger

Cal Poly Dietetic Intern

May 17, 2013

Today’s Topics

Plate Waste Study Labor Initiative What’s New in Foodservice

Plate Waste

Observed consumption of potatoes for Friday breakfast comparing the Roasted Potatoes (33992.5) to our new and improved Lyonnaise Potatoes (568).

In total, 163 trays with potatoes were observed.

Plate Waste Findings:

Date: 4/19/13 and 4/26/13

Item(s): Roasted Potatoes and Lyonnaise Potatoes

Quality Control Temperatures:

– Roasted Potatoes = 176 initial; 172.2 midpoint– Lyonnaise Potatoes = 179 initial; 175.3 midpoint

Taste and Texture: – Roasted Potatoes = Bland with chewy, rubbery skin and

slimy center (okay)– Lyonnaise Potatoes = Richer taste from onions, cooked

through the center (good)

Plate Waste Findings:

Plate Waste Findings:

32% increase in potato consumption (since switching to Lyonnaise.)

↓ by 14 people avoiding potatoes on tray. by 12 people who ate nothing but their

potatoes, which ↓ number of people who ate nothing at all by 8.

Patient Satisfaction:

Labor Initiative Updates:

Ongoing project to increase our meals per labor hour.

Goal to reduce 2 FTE equivalents. This week, positions 019 and 20 were

examined on 2 separate occasions. Now, position 019 to be reduced to 7.5

hours.

Labor Initiative Updates:

What’s New in Foodservice?

Compartment Snacks for Increased Sales:

Article Summary: Healthy Snack FactsFood Management December 2012

For Corporate Foodservices Manager Christine Rankin, four-compartment grab n’ go containers sell out every single day.

What Drives the Sales: Her operation focuses on filling the containers with foods based on

customers’ different priorities and cravings (high protein, dried fruit, small amounts of cheese, veggies, hummus, occasional sweet tooth, etc.)

The smaller size of the containers (portion-control) and the variety they offer are also drivers.

Compartment Snacks Cont’d:

Her staff comes up with interesting combinations: Sweet potato hummus, red pepper-edamame hummus, black

bean hummus. Some combos come with quinoa, crackers, bread sticks, pita,

or falafel. Others have different combinations of veggies topped with

salmon salad, tuna salad, or chicken salad. S’mores cup (graham crackers, marshmallows, and chocolate)

= MOST POPULAR. Root vegetable chips. “Protein Zone” = edamame, apple slices, mozzarella, whole

almonds, and a small grain bar bite. Good snacks come with a variety of “dip-ables,” such as

sliced apples with peanut butter; pretzel bites and flavored cream cheese; pretzel crisps and flavored spinach dip.

Thank You

Thanks for helping me through my internship!