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River Valley Farm and Eatery Rebecca Burbach Sarah Cox Al Kaul Henry Randall Emilee Meyer. VISION. Our restaurant provides a chic, rustic Montana
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River Valley Farm and Eatery Rebecca Burbach Sarah Cox Al Kaul Henry Randall Emilee Meyer
VISION Our restaurant provides a chic, rustic Montana atmosphere, fusing casual and fine dining.We serve a seasonal menu comprised of authentic local fare, catering to diabetic and carbohydrate-restricted diets. MISSION The mission of River Valley Farm and Eatery is to provide fair-priced, nutritional and delicious meals, prepared in a sustainable manner. No food leaves our kitchen that we ourselves would not eat. We provide diabetic-friendly cuisine without compromising taste.
Goals To carry out sustainable practices in all aspects of our establishment. To serve a delicious, diabetic-friendly menu OBJECTIVES: 50% of ingredients used will be locally-sourced. If ingredients cannot be locally-sourced, they will be purchased at a locally-owned grocery store (Co-op or Town and Country). Percentage will be calculated by cost from receipts. 100% of our wasted food will be composted, measured by our food waste log. OBJECTIVES: We will employ a staff that is trained and knowledgeable about what diabetes is and the affects of specific foods as related to this disease. Kitchen assistants will be given a brief educational presentation for training and their knowledge will be assessed following the meal. Our meal will contain less than 4 serving of carbohydrates, and will be assured by carb-counting.
Marketing Plan Dinner Presentation: We will be beginning our dinner night with an introduction of our group members and explanation of our restaurant and dietary restraint. Our olive tapenade appetizer will be on the tables for guests when they are seated. We will serve our meal in three courses – appetizer, entrée and dessert – on simple white plates. Dishes will be served all at the same time, and dirty plates will be cleared between each course. Invitation: The invitation will effectively communicate the theme of our restaurant with illustration and graphics. It will be simple, with a brown and neutral color scheme. It will include a welcoming invite, list of dinner hosts, time, date and location of the dinner, RSVP email, and instructions to include any allergies/dietary restrictions Guest Menu: The menu will be projected in the front of the room in order to conserve paper. It will clearly and accurately list all menu items with a short description. It will also fit the theme of our restaurant with graphics and colors.
Marketing Plan Atmosphere and theme: Our restaurant provides a chic, rustic Montana atmosphere, fusing casual and fine dining. The interior is furnished with rustic décor and neutral colors, creating a comfortable and cozy environment. At River Valley Farm and Eatery guests can enjoy an authentic and Montana dining experience featuring moderately-priced, elaborately-prepared local cuisine. Educational Presentation: A brief, informative presentation about diabetes and its dietary restrictions will be given during the introduction of the dinner. It will be presented by the dinner hosts and communicated using powerpoint slides.
River Valley Farm and EateryMenuAppetizersOlive Tapenade – spread on house made crackersSpinach and Tomato Salad – with balsamic dressing, caramelized onions and local bacon and fetaEntréeRoasted Pork with Spring Vegetables – loin marinated with fresh herbs, on a bed of asparagus and pearl onionsDessert Apple and Pear Chutney – roasted with lemon and thyme and served with unsweetened whipped cream*Vegetarian options available upon request
Job Descriptions Kitchen Manager Henry Randall Specific Tasks: -Responsible for consistency and high quality food products -Delegation of tasks to kitchen staff -Oversees organization and cleanliness of kitchen and food storage areas The primary duty of this position involves overseeing all operations in the kitchen including, but not limited to: staff and food, dishwashing staff, and all special orders. He makes sure that quality food is served to guests. This position is responsible for making sure all of the food is properly prepared by the standards set by the restaurant. All employees working in the kitchen are under the authority of the kitchen manager and the manager see that they perform all of their duties.
Job Descriptions Specific Tasks: -Able to do repetitive work -Able to prepare food according to food handlers -Knowledge of cooking procedures -Knowledge of safety rules for kitchen equipment -Have good customer service skills -Knowledge of store items -Flexibility in job duties -Keep a clean and tidy work space -Able to follow written and verbal instructions Prep Cook/Cook Rebecca Burbach, Al Kaul The primary duty of this position involves preparing the ingredients for daily menu offerings. This includes preparing vegetables by washing, chopping, gratin and slicing them for inclusion in side dishes, salads, soups and appetizers. Meats also must be prepared for cooking, which may involve cutting or slicing them into appropriate portions. In many cases, the prep cook is responsible for making soups, salads and appetizers to free up the chefs and line cooks.
Job Descriptions Server Sarah Cox, Emilee Meyer • Specific Tasks: • Carry food and silverware to and from dining room • Fill beverage glasses • Examine trays before serving to ensure they contain all required items • Monitor food distribution, ensuring that meals are delivered to the correct recipients and guidelines for special diets are followed • Clean tables and dining room after service The primary duty of this position is to provide food and beverage service to guests using good customer service skills. This position involves setting up tables, creating a friendly and inviting atmosphere for guests, serving dishes and clearing tables throughout the dining experience and cleaning dining rooms.
Job Descriptions Workbook Responsibilities: Al – actual expense record and the rest of the financial analysis, grocery shopping Sarah - HACCP plans, budget and materials for decorations, nutrient analysis of meal Henry - standardized recipes, food budget, menu, make vs. buy justification, grocery shopping Emilee - guest invite, guest list, menu, compilation of powerpoint/workbook components, introduction and information to kitchen assistants when they arrive Rebecca – educational presentation and educational materials and helping Sarah with the nutrient analysis, evaluation compilation
Job Descriptions • Specific Tasks: • -Able to do repetitive work • -Able to prepare food according to food handler regulations • -Knowledge of cooking and plating technique • -Knowledge of kitchen safety • -Knowledge of store inventory and menu items • -Flexibility in job duties and possible multi-tasking • -Maintaining clean and organized work spaces • -Able to follow written and verbal instructions Kitchen Assistants Team 3 The primary duty of this position is to provide assistant to cooks with final meal preparations such as finishing touches on dishes including garnish preparation and portion-cutting, finalizing dessert prep and cooking, plating and kitchen cleanup. One person will be specifically assigned to waste management.
Sustainability Plan • Product Sourcing • From the local food product to the reclaimed furniture mixed with the interior design elements and the choice of cleaning supplies used, these products support local circulation as well as responsibly sourced eco-friendly materials and products. • Energy and Water Efficiency • Water Management • -The use of dishwashing machines only when full to maximize efficiency of both energy and water sources • -When washing of dishware, creating a sink of warm, soap filled water to minimize constant running of water sources • Energy Efficiency • Powering down and unplugging both appliances and tools used during preparation when they are not in service
Sustainability Plan • Waste Management and Recycling • Waste management • -Adhere to portion sizes as listed on recipes and food source labels to minimize waste production during the preparation of the meal • -Using cautions when dealing with temperature and time sensitive foods to minimize waste production from time and temperature abuse of food products used • -The application of composting through placing organic material into a compost –labeled bucket for later use as fertilization • -Following the food-preparation guidelines for food products used to minimize waste through cooking and preparation faults • Recycling Aspects • Saving paper, plastic, and can-like materials from the production of the meal preparation to be properly recycled
Sustainability Plan • Employee Development • -Proper training of staff to ensure smooth, functional development of meal and restaurant operations • -Reassurance that all members of staff are aware of tasks to be completed, preparation functions, and restaurant functions as well as operations to ensure safety of employees as well as guests • -Clearly stated roles and duties of employees to ensure knowledge of functions and operations are known throughout • -The use of proper health and safety sanitation operations to ensure the safety of employees as well as guests • Community Engagement • Engagement of the community through the use of local products to support local businesses in the community
Food Safety and Sanitation Plan Kitchen Sanitation - Maintain a clean organized work station - Bleach buckets available at every station – correctly sanitize counters and utensils between prep tasks and as needed. - Sweep and mop following shift and as needed. - Proper hand-washing station and staff training in hand- washing procedures Food Safety - Avoid cross contamination by using different knives and cutting boards for different meats. - Awareness of time-temperature sensitive ingredients visible clocks in kitchen – hot and cold logs at each station - All employees required to be ServeSafe certified - awareness of and adherence to ServeSafe principles Teamwork -Awareness of surrounding activities and potential hazards -Accountability to other employees, authorities and customers
Evaluation PlanEvaluations will be handed out with dessert and collected by Group 5 when the meal is finished. These will include data for objectives 3-6. Data for objectives 1 and 2 will be collected before the dinner by members of the group. OBJECTIVE 1 – Locally-sourced ingredients: We will calculate the percentage of our ingredients by cost that are sourced locally OBJECTIVE 3 – Knowledgeable staff: We will include an assessment of learned diabetes information in the kitchen assistant evaluation. OBJECTIVE 2 – We will record the compostable food waste separate and compare it to the weight of the compost at the end of the night. OBJECTIVE 4 – High-quality, low-sugar ingredients: We will carb-count to ensure the appropriate carbohydrate serving in our meal (3-4 carbohydrates)
Evaluation PlanEvaluation for dinner guests Send to Carmen week before and kitchen assistants eval
Oral Presentation The oral presentation will occur at the duration of the meal and be separated into two components. The first component will be a brief, yet educational overview of diabetes as a disease. Within this section, the metabolic disorder will be described as abnormalities found within the blood glucose levels. There are only two causes resulting in these abnormalities. The first being a deficient insulin production, and the second being a lack of action on the target cells in the body. As a result, an individual with diabetes have the potential for high glucose levels as well as high sugar levels in the blood. The maintenance of this disease involves a healthy lifestyle to keep glucose and sugar levels within acceptable target ranges. This essentially prevents most complications associated with diabetes. However, a healthy lifestyle isn’t the only aspect to be monitored. Since diabetes results in high blood glucose levels, extra attention must be focused on the carbohydrate intake levels for overall management.
Oral Presentation, cont. Following the previous discussion, guest will then be given an overview of the three forms of Diabetes: Type One, Type Two, and Gestational Diabetes. In the case of Type One Diabetes, a deficient insulin production is detected resulting in the low and/or high levels of blood glucose levels. These low and/or high levels can be fatal in most cases. In the case of Type Two Diabetes monitoring the diet can result in proper control of sugar levels, this eliminating the need for medications as well as prolonging complication risks. Lastly, Gestational diabetes are found in women that are pregnant due to the requirement of excess insulin. The excess insulin is used to take care of the mother’s higher blood sugar levels, providing the fetus with adequate nutrition. This form of Diabetes is typically detected in the second trimester of the pregnancy and is related to pregnancy induced hypertension. At the final conclusion of the Oral dinner presentation, guests will see a slide documenting and citing all the references used for the educational materials.
Nutrition Constraint Explanation Our list shows that there are four vegetarians that will have a tofu option instead of pork. The tofu will have the same marinade components and will be cooked in a similar fashion so as not to ostracize the diet to a separate meal. Bacon will be left out of the broccoli salad. There is one person who is gluten, dairy, and egg free. This guest will receive a salad with no cheese and a gluten-free cracker will be offered for the tapenade starter. Whipped cream will also be left out of the desert. Accommodations will be made for additional guests not yet heard from.
Accommodation Plan for Food Allergies Our list shows that there are four vegetarians that will have a tofu option instead of pork. The tofu will have the same marinade components and will be cooked in a similar fashion so as not to ostracize the diet to a separate meal. Bacon will be left out of the broccoli salad. There is one person who is gluten, dairy, and egg free. This guest will receive a salad with no cheese and a gluten-free cracker will be offered for the tapenade starter. Whipped cream will also be left out of the desert. Accommodations will be made for additional guests not yet heard from.
