Kitchen Kuisine

Corporate Dining Service

Derek Scholes, Sara Brown, Camille Haycock, Jacqueline Swarbrick

THE MENU
cycle :
- Soups
- Daily special
- Desserts

Static:
- All sandwiches
- Salad bar
- Entrees
- Sides
- beverages

⧫ = contains no red meat

Procurement
- Method of Purchasing= Informal Purchasing

- Type of Vendor = Sysco and Nicolas suppliers

- Receiving= Training is important- the 3 Q’s!

- Inventory= physical inventory, ABC method, and

mini-max method
Food Production
Production-Forecasting
Time Series

-Exponential Smoothing for most accurate forecasts

Ft = [αDt-1] + [(1 – α)Ft-1]

Production-Equipment

Convection Oven (2) Industrial Mixer

Steamer Salad bar Gas Range
 Production-Work Design

Equipment/tool organization
Distribution
and
Service
 Service Design

Self-Service

-Cafeteria

-Buffet
Safety, Sanitation,
and Maintenance
Safety, Sanitation and Maintenance

Train, Train, Train

● Instructions on using equipment

○ How to protect yourself while using equipment
● Train on food safety and cleaning
● Schedule when, how, and by whom equipment will be cleaned
● Keep records of maintenance on equipment
Kitchen Layout
 Kitchen Design
1 3 4
Kitchen Area 2 5 Service Area
1.Storage closet 1: Door to dish room
2.Walk in freezer 2: Coolers
3. Walk in fridge 29 20 18 3: Racks
4. 36” shelves 28
5. Storage 4: Door to kitchen
6. Bathroom 7
6 5: Office
15
7. 23 cu ft. Empura fridge 17 11 11 9 6: Serving line for main entree (6.1)
8. 30 qt. Hobart Mixer 19 9 and sandwiches (6.2) with hot
9. 6 quart kitchen aid mixer 24 holders beneath counter
10. 36” gas griddle 23 10 16
7: Serving line for salads (7.1) and
11. Vulcan convection oven
12 soups (7.2) with hot holders and
12. Wolf 8 Burner gas range 21 14 8
13. 3 pan steamer coolers beneath counter
14. 44 gal. trash can 26 8: Condiments
27 25
15. 12 gal tilting steam jacketed kettle 22 9: Rack for dirty dish placement
16. 725 blendtec blenders 10: Register for payment
17. 4 burner gas range 11: Serving line for sides (11.1),
18. 20 pan front pan rack
beverages (11.2) and desserts
19. Three compartment sink
20. 12” x 11” receiving scale (11.3) with hot holders and coolers
21. 15” x 18” meat slicer beneath counter
22. Ice machine with 90 lb storage 12: Tray, plate, and silverware pick
23. Dishwasher up
24. stainless steel counter 13: Handwashing sink
25. 14” hand washing sink
26. Office
27. Two basin sink
28. 2 gal. trash can
29. Receiving area
Sustainability
Lighting

● Natural light with the use of

double-paned windows to prevent heat
loss and reduce lighting and electricity
expenditures.
● Use of LEDs
Recycling
● Use of composting and recycling bins.
● Serving food in recyclable/portable
containers to prevent food waste.
Marketing
 SWOT Analysis
S W
Strength Weakness
Our team has the skills and experience to run a We are a small company, which means
professional establishment less business.
Along with our experience, we have built a Since our establishment is small, the
good reputation, and people from the company budget allocations are more limited.
want to come and have lunch here.
We meet the needs of our customers, by
having our special diets.
We are the only food establishment within the
building, so if people do not want to eat at our
establishment, they will have to leave the building,
which would cost them more time and money.
We are easy to work with.

O T
Opportunities Threat
Launching our marketing campaign will help us Many competing establishments are
get a better idea of what our customers nearby the corporation such as
preferences are. McDonald's, Wendy's, and panda express.
Potential growth in our company could increase Price fluctuation: the prices of our
our size suppliers may increase.
People’s desire for an in-dining place.
Vegetarian Pizza
Marketing Promotion

● Email marketing advertisement to all of

the company employees
● Hang up posters of the advertisement at
the entrance to the cafeteria.
● Cost: $68
○ Posters: $5
○ Email: $0
○ Labor: $40
○ Product: $23