Gabby Malisani, Jill McLaughlin, Piper Frame, Mike Arnold, Claire LeDuc

Foodservice Project Part 1Cover Page

Foodservice name:Nacho Mama’s Nachos

Street address:157 Stand Union Building

Web address:nachomamasnachos.com

Logo:

Names of all owners, managers, and titles:Jill McLaughlin- OwnerPiper Frame-Manager

Gabby Malisani-AdministratorMike Arnold-OwnerClaire LeDuc-Owner

Month and yearSeptember 2013

Organization Plano Vision and mission statements

Vision Nacho Mama’s Nachos will be first choice that people

turn to when they want fast, delicious, and nutritious food on campus, accompanied by a relaxing and fun environment.

Mission Provide a variety of nacho bar options using local

foods and healthy preparation techniques at an affordable price.   Nacho Mama’s Nachos will strive to meet each individuals different health and energy needs by allowing the consumer to choose ingredients and toppings that support their preferences.  Assurance will be provided to customers regarding what they are eating by providing nutrient information and details on food sourcing.

o Type of foodservice Nacho Mama’s Nachos will be a commercial foodservice.

The sale of food and to make a profit is the main goal for our business.  The foodservice system used will focus on the sales of foods and not on any other major goal.  The type of commercial foodservice provided will be limited-service, limited-menu.  It will be similar to buffet where customers get to go to a bar and choose which items they want on their nachos, pay the cashier at the end of the bar before eating, then sit down and enjoy their nachos.

o Operation practices Self-Operation

The manager of the business will have full responsibility and authority for all functions with the department and reports to an administrator employed by the same company.

Food Factorso The Menu

Sample menuBase

Corn ChipBlue Corn ChipsFlour ChipsTortilla StripsMultigrain Chips

ProteinChickenBeefTofuBeans, variety

VegetablesTomatoes OnionsAvocadoPeppers (green, jalapeno)Shredded lettuceShredded CabbageOlives

ToppingsShredded Cheese, Pepper Jack

    Shredded Cheese, Cheddar    Salsa    Sour Cream        Guacamole         Rice, brown, white, wild

Serving size and PriceServing size will be determined by the customer as

they will fill their own plate with whatever items they choose to create nacho’s tailored to their individual preferences. The price per lb has been estimated to be approximately $7.25.

    Description of menu

The menu will be a cycle menu as the aim is to use fresh, local, seasonal produce. However, this will only change a few items on the menu during the change of seasons and most of the food items will be static. The items on the menu will be priced by weight, the nachos will be weighed all together and charged at a fixed price per pound. This will be neither a Table

d’hote or an Al a carte, all of the foods are fixed at one price per pound. This foodservice operation will be on campus serving lunch.

Menu influences The goal is to offer a healthy, affordable lunch option

for students and faculty that supports local businesses and promotes healthy food choices. Nachos were chosen because our menu has a variety of foods so that every individual customer can create their own perfect nachos. The main customer base will be students on a college campus. Since they are creating their own meal they will be determining how much they want to spend, so the meal can be as affordable as the customer makes it. Healthy toppings will also be provided so they are also able to create a healthy meal. Food will be purchased from as many local vendors as possible. This will change the menu slightly during the different seasons, most of the items will be the same but we will also be including foods that are in season.

o Functional Foodservice The flow of food

HOT DIAGRAM:                                       COLD DIAGRAM:

                         PROCUREMENT PROCUREMENT                                             ↓                                                             ↓                             PRODUCTION PRODUCTION                                                               ↓                                                             ↓                    HOT HOLDING                                   COLD HOLDING                                                    ↓                                                             ↓                            SERVICE TO CUSTOMER          SERVICE TO CUSTOMER

Kitchen design Embedded in document

o Procurement Suppliers

The marketing channel for Nacho Mama’s Nachos begins by building relationships and procuring food from local farmers and food suppliers that can provide

the business with the products that are essential to the operation. These relationships will be valued greatly so all possible options may be exhausted before looking elsewhere.  For the food that is not able to be procured locally contracting will be done with a broker, i.e. Sysco.  This relationship with the broker will informal and will be used for goods/ ingredients that will not be able to procured locally due to seasonality, pricing, consistency or other issues. Purchasing organic, grass fed, and free range ingredients will be strived for when at all possible. Nacho Mama’s Nachos has a strong commitment to community and student health and we want our procurement methods to reflect that.

Sustainable purchasing guidelines* Ultimate Goal: Purchase locally sourced, organic ingredients* First Priority: locally sourced* Next Priority: Montana sourced* Next Priority: regionally sourced* Next Priority: sustainably produced* Next Priority: certified organic* Next Priority: grassfed* Next Priority: freerange

Bid buying Embedded in document

Purchase order Embedded in document

Receiving plan Food will be received from vendors and stored

appropriately (see storage section). A loading dock will be available where food will be unloaded and brought into the storage facility. This will allow distributors such as local farmers and Sysco to bring products directly to the door of the business. When this occurs, the loading dock will be used to stage an area for receiving. This allows the order to be inspected immediately.

Storage plan Food will be brought into the storage facility with cold

items separated and brought into a walk-in cooler and

freezer.  The storage area will also include pallet racks for storage of dry goods.  Pallet racks will ensure that none of the dry goods will come into contact with possible contaminants (water, bacteria from floor, etc).  Meat will be stored on the bottom shelves of the walk-in freezer and cooler and kept in plastic washable tubs to prevent cross-contamination with produce or other similar items.

Inventory record The perpetual inventory will be used to keep track of

inventory.  This will be essential due to the heavy emphasis on locally sourced ingredients.  The perpetual inventory keeping will allow the company to work hand in hand with local producers.  Contact with suppliers will be necessary to allow both parties to plan ahead and fill smaller, incremental orders on a frequent basis.

Food Production Production Forecasting

o Nachos Mama’s Nachos is going to use the moving average time series-forecasting model to predict food production. The company is just going to assume that the same quantity needed in the past will be similar in the future.  In this easy model, the average number of portions sold for the last five or more times the menu item was offered will be plotted along with the number of the most recent portions sold, and then the average will be calculated.  Since the company is using a lot of local and fresh produce, it is important to have a consistent flow of food in and food out.  

Historical Production Record Nacho Mama’s Nachos Historical Production Record

Date: January 5, 2014 Time: 10:30 am – 2:00 pm Number to be served: 100

Comments: Weather was sunny but 2 inches of snow fell the previous evening.

Production Scheduling Employee Menu Item Quantity to Prepare Actual Yield Amount Left Over CommentsG. Malisani Corn Chip 30 servingsG. Malisani Blue Corn Chip 30 servingsG. Malisani Flour Chips 30 servingsG. Malisani Tortilla Strips 30 servingsG. Malisani Multigrain Chips 30 servingsJ. McLaughlin Chicken 7.5 lbs Batch Cook on GrillJ. McLaughlin Beef 7.5 lbs Batch Cook on GrillJ. McLaughlin Tofu 5 lbsJ. McLaughlin Beans, variety 5 cansP. Frame Tomato 20 tomatoes Prepare as neededP. Frame Onions 4 onions Prepare as neededP. Frame Avocado 3 avocados Prepare as neededP. Frame Green Peppers 3 green peppers Prepare as neededP. Frame Jalapeno Peppers 3 jalapeno peppers Prepare as neededM. Arnold Shredded Lettuce 5 cups Prepare as needed

MENU ITEM AMOUNT PREPARED AMOUNT SERVED COMMENTSTortilla Chips 450 chips (30

servings)450 chips All consumed by

12:20 pmGuacamole 30 servings 25 servings

Shredded Beef 3.75 lbs (60- 2 oz servings)

3 lbs

Shredded cheese, pepper jack

1.87 lbs (30 – 1 oz servings)

1.87 lbs All consumed by lasted for entire meal

Greek Yogurt 30 servings 27 servings

M. Arnold Shredded Cabbage 3 cups Prepare as neededM. Arnold Olives 3 cans Prepare as neededM. Arnold Shredded Cheese, Pepper Jack 6 cupsM. Arnold Shredded Cheese, Cheddar 6 cupsC. LeDuc Salsa 30 servingsC. LeDuc Plain Greek Yogurt 20 servingsC. LeDuc Guacamole 30 servingsC. LeDuc Brown Rice 15 servingsC. LeDuc White Rice 15 servingsC. LeDuc Wild Rice 15 servings

o Production meetings will be held before lunch because that is the time when the foodservice will be open. The menu items won’t change very often so these meetings will be quick and short. The production schedule will be presented during these meetings and the employees will have the opportunity to discuss any new items that have come up.

Ingredient Room

Menu Item Ingredients      24-hour Prep

Tortilla Chips Masa harina Measure out ingredients

Hot water Mix and bake tortilla

Canola oil Let them sit uncovered overnight

Kosher salt

Chopped onion Onion Wash and chop

Greek yogurt sour cream

Greek yogurt

Black beans Dried black beans Measure and have beans soak overnight

Water

Shredded beef Chuck/round roast beef

Measure out and combine all ingredients in slow cooker

Vegetable oil Cook on super low setting all night

Tomatoess

Secret steak seasoning

Recipe Standardization

Desired Yield: 48 servings      Current Yield: 16             Factor: 3

Basic Recipe (16 servings)

Converted Quantities

Factor 48 servings (calculated amount)

48 servings (common measure)

Greek Yogurt (saved from last batch

⅛ cup .125 3 .375 ⅜ cup

Milk 2 cups  (not ultra pasturized)

2 3 6 6 cups

o Homemade Tortilla Chips (makes 450 chips- 30 servings) Ingredients

8 ¾ cups masa harina 5 ⅝ cups hot water 6 ¼ cups canola oil Kosher salt

Directions Mix masa harina and hot water together until

completely combined Knead the dough on a clean counter until it is

smooth and pliable Let dough sit for 30 minutes, wrapped up Even out the dough into 75 even balls, roll

them out with a rolling pin Heat up a griddle to medium high heat and

heat each tortilla on the grill for about 30 seconds, or until they are browned and a little puffy

Let the tortilla chips sit overnight uncovered, then cut out 6 chips (wedges) for each tortilla shell

Heat the canola oil in a pan at medium heat (only add enough oil at a time that only ¼ of an inch of oil fills the bottom of the pan) to about 350 degrees

Fry the chips in single layers for amount 2 minutes or until the chips change color a little and are firm

Remove them from the hot oil and set on a baking sheet with a paper towel to soak up the extra oil

Sprinkle with a little salt to tasteo Homemade Guacamole (30 Servings)

Ingredients 23 Haas avocados, halved, seeded and peeled 7 lime, juiced 3 3/4 teaspoon kosher salt 3 3/4 teaspoon ground cumin 3 3/4 teaspoon cayenne 3 3/4 medium onion, diced 3 3/7 jalapeno pepper, seeded and minced 14 Roma tomatoes, seeded and diced 7 tablespoon chopped cilantro 7 clove garlic, minced

Directions In a large bowl place the scooped avocado pulp and

lime juice, toss to coat. Drain, and reserve the lime juice, after all of the

avocados have been coated. Using a potato masher add the salt, cumin, and

cayenne and mash. Fold in the onions, jalapeno, tomatoes, cilantro, and

garlic. Add 7 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

o Shredded Beef (30 servings, 2 oz. servings) Ingredients

¾ Cup vegetable oil 4 lb. lean beef chuck, cut into 1-2 inch cubes 4 clove garlic, minced 2 tsp. salt 2 tsp. ground cumin 3.75 pounds diced tomatoes

Directions

Heat oil in very large skillet. Cook beef cubes until brown (approximately 25 minutes). Reduce the heat and add garlic, salt and cumin. Cook for another 45 minutes.

Add tomatoes and heat until boiling. Reduce heat to simmer, cover and cook for 4 hours. Add water to the skillet as needed to keep mixture from drying out.

When beef is tender, cool and shred using shredder or two forks. Place back on heat and stir until liquid evaporates.

o Homemade Greek Yogurt (30 Servings) Ingredients

7 1/2 gallons of milk (not ultra pasteurized) 3 3/4 pints of Greek yogurt (saved from last

batch Directions

Place a fine-mesh strainer over a large glass bowl; set aside. Heat the milk over medium-low heat (do not stir while heating), until the milk reaches 185 degrees F. Remove from the heat and allow to cool to 160 degrees F. Strain the milk through the prepared strainer and let cool, gently stirring occasionally, until the milk registers 110 to 112 degrees F

In a small bowl, gently stir about ½ cup of the warm milk into the yogurt until smooth. Stir the yogurt mixture back into the milk. Cover tightly with plastic wrap and poke several holes in the plastic. Place the bowl in the oven and turn on the oven light, creating a warm environment of 100 to 110 degrees F. Let the yogurt sit undisturbed until thickened and set, 5 to 7 hours. Transfer the bowl to the refrigerator until completely chilled, at least 3 hours.

Set a fine-mesh strainer over a large bowl and line with a double layer of cheesecloth. Transfer the yogurt to the prepared strainer, cover with plastic wrap and refrigerate until about 6 cups of liquid have drained into the measuring cup, about anywhere from 4 to 8 hours.

Transfer the strained yogurt to an airtight container or jar, discarding the strained liquid. The yogurt can be refrigerated for up to 1 week

o Gluten-free/vegan pumpkin chocolate chip cookies

Ingredients 3 cup Rice Flour 1 1/2 cup Almond Flour 1 1/2 cup Chickpea Flour 3/4 tsp. Baking Soda 3/4 tsp. Baking Powder 1 1/2 tsp. Ginger Powder 1 1/2 tsp. Cinnamon 1 1/2 tsp. Salt 2 1/4 cup of Agave 3/4 cup Coconut Oil 3 tsp. Vanilla Extract 2 1/4 cup Pumpkin Puree 2 1/4 cup Chocolate Chips

Directions Combine the dry ingredients in a large bowl Combine the wet ingredients in a separate

bowl Add the wet ingredients to the dry ingredients Add the chocolate chips Bake at 350 degrees F for 8 to 10 minutes

Sustainabilityo We will use locally produced ingredients whenever possibleo We will use organically produced ingredients whenever

possibleo We will recycle packaging that is no longer being usedo We will compost leftover food scraps o We will use a pulpier to reduce waist size, which reduces

landfill spaceo We will donate leftover foods that are still edible to a food

banko We will reduce our energy costs by using energy star

appliances and good energy practicesDistribution

Factors Influencing Foodserviceo Nacho Mama’s Nachos is going to produce food in a

conventional way and the meal assembly will be centralized. All of the options available are going to be made from scratch in a kitchen that is located in the same place as the serving facility.  More advanced cooking skills are going to be needed and there is going to be a lot of preassembly prior to service.  This is because all of the fresh vegetables need to be chopped up, the meat and protein alternatives need to be cooked, homemade tortilla chips need to be made, and other ingredient topping will even require some assembly. The distance between food preparation and the service of

food will be relatively short.  They will not be more than 20 yards away from each other.  The amount of time between completion of the food items and time of service will depend on two things: the specific food item, and the amount of customers at Nacho Mama’s Nachos during a specific time. The fresh vegetables will be prepped the night before and put out the following day.  The meat will cook all night, and then will need to be cooled, cut, and then served almost immediately.  The timing will have to be on track to assure our customers that they are getting the freshest ingredients possible, while being cautious about overproduction and underproduction.

Service Categories of Service

o Nacho Mama’s Nachos foodservice will be self-service. It will be set up as buffet service because the customers will be obtaining all of their food on their own. Customers will go up

to the counter and serve themselves.

Service Management o The first part to ensuring that the foodservice organization

has total quality service is to have a well-trained staff. Since the food service is a buffet there won’t be as many staff members to train so it will be easier to manage how they interact with the customers. Customer feedback is will also be an important part of this foodservice operations to be sure that they are receiving the highest quality service and that the type of service is satisfactory to their needs.

Strategic Marketing Plan

Strategic Business Unit

o Nacho Mama’s Nachos is essentially a strategic business unit unto itself.  Each of the co-owners/ upper management will be responsible for deciding the products that will best suit the business’s interests, development of the marketing plan, analysis of competition and for the development of a marketing campaign. Communication between owners/ upper management will be the foundation of the SBU of Nacho Mama’s Nachos. By finding a clear market segment to target and developing strategies that are consistent with our mission, Nacho Mama’s Nachos has great potential to thrive.

Marketing Objectiveso Maintain positive, steady, growth each montho Experience an increase in new customers who are turned

into long-term customerso Become a leading provider of healthy foods for Montana

State University Studentso Develop a well recognized brand, both on the MSU Campus

and in the greater Bozeman Areao Become a well known provider of locally sourced foods for

the Gallatin Valley The marketing objectives of Nacho Mama’s Nachos

will push the business to accomplish its mission in a variety of ways. By deploying good marketing objectives the business should be getting closer to its mission goal.  The objectives have the same values (i.e. locally grown, affordable, nutritionally sound) as the mission of the organization.  Using the mission statement as a template, the marketing objectives will act as measurable tools to ensure that our mission is being met.

SWOT Analysis

Strengths1.     Nacho Mama’s Nachos is located on a college campus providing us with an identifiable and obtainable target market.2.     The company’s business is providing students and faculty with a healthy, affordable lunch option.  The company will be utilizing local and organic products, which gives us a step up on our competitors.3.     Working with local producers gives the company strong ties to the community.  The company provides a cyclical cash flow between consumers and producers within Bozeman.4.     Nacho Mama’s Nachos’ business plan

Weaknesses:1.     Nacho Mama’s Nachos location limits our marketing availability. Members in the community with potential interest cannot easily access our shop due to parking and location with the SUB.2.     Although the company’s product is meant to be affordable, college students may not be willing to pay more for higher end ingredients.3. Nacho Mama’s Nachos’ employee base would be largely college students. Finding reliable help with flexible

requires few employees, which will cost the company less.

schedules will be difficult due to the change in classes throughout the school year.

Opportunities:1.     Excess revenue can be invested to expand the company’s marketing scheme.  If the business is successful on campus, opportunities to open another store in a different location may be available.2.     By using local producers the company will have the opportunity to expand our connections, perhaps being able to work with certain growers exclusively (buying meat or veggies at a discounted, bulk price if able to give producer a specific amount needed).

Threats:1. Our company business may not appeal to the college market, losses could exceed investments.2. Other similar businesses may provide competition and challenge the company.

Marketing Strategy o The company will focus on the elements of marketing: price,

product, place and promotion, using these to identify our target market.  The location of the business provides us with a direct connection to our consumer.  We will work to market our product in a way that best benefits the customer wants and needs.  The company will use of local and organic meats and produce gives us a marketing platform to work from.  Students and faculty with interest in supporting a sustainably minded business will be our focal point. Nacho Mama’s Nachos is marketing a healthy product that encompasses local and organic vegetables to create a meal that makes consumers feel good about their choice.

Tactical Plans 1.   Identify our target market.2.     Create a menu and atmosphere that meet the target market’s needs.3.     Work with producers in the community to source products for menu. Decide pricing and meal options based on available product, cost and promotion.4.     Allocating funds for development of the business.5.     Working with employees and managers to make sure that customer service, mission statement and goals are understood. Formulating a plan to address customer needs and satisfaction. Marketing through good service.6.     Flow of food, cleanliness, customer satisfaction, and quality of product all influence the atmosphere and feel of the business.  We want customers to have good experiences, marketing positive feedback through word of mouth.

7.     Developing strong relationships with producers so that our needs are met, as well as theirs.8.     Providing opportunities for customer feedback, constantly striving to meet their needs.9.     Working hard to create a positive employee environment, addressing concerns and leaving room for discussion.  

Meals, Satisfaction, and Accountability Sensory Analysis

o For the sensory analysis, an affective sensory test will be used. This will consist of 6-12 individuals who reasonably represent the target market (college students at Montana State University). Acceptance and preference test will be done as well as descriptive sensory tests. These will evaluate potential customer opinions of the menu items.

Customer Satisfaction o To evaluate customer satisfaction, Nacho Mama’s Nachos

will use a series of techniques. Walk-through audits will be performed by owners and managers as well as talking with guests. This will allow the owners and managers to gauge customer preferences and overall experience at Nacho Mama’s Nachos. Customer comment cards and surveys will also be used. The comment cards will be available in store while surveys will be available online and will be suggested on the backside of each customer receipt.

o Nacho Mama’s NachosCustomer Satisfaction Survey

Please rate the following with 1 being unacceptable and 5 being excellent. How was the appearance of the Nacho Bar?

1 2 3 4 5

How was the taste of your meal today?1 2 3 4 5

How was your service today?1 2 3 4 5

Please rate your overall experience at Nacho Mama’s Nachos today?1 2 3 4 5

Do you have any additional comments regarding your experience today?

Employee Satisfaction o In order to assess employee satisfaction, Nacho Mama’s

Nachos will use the Minnesota Satisfaction Questionnaire. This questionnaire measures the employees’ ability utilization, achievement, activity, advancement, authority, company policies, compensation, co-workers, creativity,

independence, moral values, recognition, responsibility, security, social service, social status, supervision-human relations, supervision-technical, variety, and working conditions.  The manager will assess the questionnaire and make changes where necessary.  It is important to keep the employees satisfied so that they work their best and make the company as efficient as possible.

Management of Human Resources Recruiting

o Nacho Mama’s Nachos is now hiring a cook with experience.  This job requires the individual to chop fresh vegetables, follow standard recipes, and meet the demands for each nacho ingredient on the menu.  Nacho Mama’s Nachos cooks must be willing to work early hours of the day, have good communication skills, work well on a team, and have some experience working with food.  Being ServSafe certified is not required, but is desirable.  Nacho Mama’s Nachos is a fun and energetic environment, and we expect our employees to uphold our reputation by having a positive attitude. Our employees also need to be reliable, punctual, honest, and hardworking.  Nacho Mama’s Nachos prefers hiring individuals who are knowledgeable in sustainability and are passionate about buying and eating local.  The new hired cooks must pass a menu test and will be trained on site.  

o Nacho Mama’s Nachos does not discriminate against sex, race, religion, etc.  Therefore, is an equal opportunity employer.

Selectingo What experience do you have in foodservice?o What is your take on sustainability and local foods?o What qualities will you bring to this company?o Do you understand how to follow a standardized recipe?o What are your weaknesses that you need to improve?o Why do you feel you are the best candidate for this position?o Could you tell us a time when you had to deal with an unhappy

customer and how you handled the situation?o What kind of personality do you bring to the workplace?o What skills and benefits are you hoping to obtain through this job?o Why do you believe honesty is important?o How do you respond under pressure and working hard?

Supervisingo The goal is to serve an average of 800 meals per day with 20 labor

hours per day which would give 40 meals per labor hour. o On a typical week Nacho Mama’s Nachos will need about 140

hours of labor. This is equal to 3.5 FTE’s, or more employees working less than 40 hours per week.

o As this is an on-campus establishment seeking to provide students with a quality working opportunity we will have one full time chef, one full-time manager, and the other 60 hours per week will be divided into four part-time position, 2 back of house and 2 front of house who will average between 15-20 hours per week.

Maintaining Measuring productivity of Nacho Mama's Nachos will help determine if the

amount of labor is equal to the total meals served per day. This is the equation that will be used Meals/labor hour = (total meal served/day)/(labor hours/day).

This equation will help to determine if the input, the labor, is enough for the amount of food that is being made per day. If the labor costs can be decreased and the amount of food produced each day is still the same, this can be an area where Nacho Mama’s Nachos can increase productivity and potentially save money.

Management of Financial Resources Fixed and Variable Costs

Fixed Costs- Utilities (gas, electric, telephone, Internet)- Management salaries (indirect labor)- Advertising- Insurance- Interest- Rent- Depreciation

Variable Costs- Cost of Ingredients- Cost of beverages- Supplies used in production- Supplies used in service operations- Cost of goods sold- Employee payroll- Credit Card Charges- Marketing Fees- Management Fees- Advertizing- Management Bonus- Employee payroll taxes and benefits- Paper and cleaning

Menu Sales Price

Our product is sold by weight, allowing the customer to choose what they would like on their nachos.  When deciding price based on the average cost of goods, we accounted for the most expensive items (beef, chicken, and pork). Our average cost of goods was $2.17 and we wanted to draw a 30% profit:

Factor Pricing Equation:

Average Cost of Goods: $2.17

Percentage Profit: 30%

100 ÷ target food - cost percentage = pricing factor

Food cost x pricing factor = menu price

100 ÷ 30 = 3.33    

$2.17 x 3.33 = $7.25

                                             

Management Structure Organizational chart

Mike ArnoldOwner

Jillian McLaughlinOwner

Claire LeDucOwner

Gabby MalisaniAdministrator

Piper FrameManager

Chef Lead Cashier

Prep 1 Prep 2 Cashier 1 Cashier 2