1 / 13

Manager’s Meeting Updates

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.

wilmer
Download Presentation

Manager’s Meeting Updates

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Manager’s Meeting Updates Adrienne Inger Cal Poly Dietetic Intern May 17, 2013

  2. Today’s Topics • Plate Waste Study • Labor Initiative • What’s New in Foodservice

  3. 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.

  4. 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)

  5. Plate Waste Findings:

  6. 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.

  7. Patient Satisfaction:

  8. 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.

  9. Labor Initiative Updates:

  10. What’s New in Foodservice?

  11. Compartment Snacks for Increased Sales: Article Summary: Healthy Snack Facts Food 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.

  12. 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.

  13. Thank You Thanks for helping me through my internship!

More Related