Big Sky Olympic Dining Hall

45 Mountain Ave
Gallatin Gateway, MT
Olympic.org

Bailey Fisher, Operations Manager

Allie Helterbran, Operations Manager
Emely Lambert, Kitchen Manager
Gretchen Groves, Kitchen Manager
Ashlee ODell, Kitchen Manager
December 2, 2015

PART 1
Organizational Plan
Vision & Mission Statement
Vision:
To empower our athletes with nutrition for performance and recovery.
Mission:
We will provide nutritious meals that meet every athletes needs in an environment that caters to
their training.
Type of Food Service:
This facility will be an on-site foodservice organization that will serve only athletes, their teams,
and staff. This facility will be a cafeteria/buffet style of operation that will serve for team USA.
Our objective is to have food group stations bars that organize every macronutrient so it will
be easy for the athletes to make individualized meals catered to their needs.To support every
athletes needs, our cafeteria will be open 24/7 serving breakfast, lunch, dinner, late night, and
early morning meals.
Operating Practices:
The dining facility will be contracted through the U.S. Olympic committee and will receive all
its funding, be staffed through, and overseen by this committee. The costs of meals will be paid
for through the committee and associated sponsors.
Functional Foodservice:
The Flow of Food: Our food service is cafeteria style because we think that is the simplest and
quickest way for our busy athletes to refuel. The foodservice will be conventional preperation,
and centralized. We will use the cook-chill methods to prepare the food.

Sample Menu

Description of the Menu

Our Menu will be a 2 week cycle menu with main course rotating daily and on a two week
rotation schedule. This will be the most sensible way for our restaurant to run with it being more like a
cafeteria style establishment.The customers can pick from a table dhote option where all the pricing is
together and in this case all the food is included into one price. The athletes themselves will not be paying
for their food but their sponsors will be in charge of getting them the funds to pay for these charges;
therefore there is not a set price for the food, because it is all paid for by sponsor prior to the games. Our

establishment will be full service morning, noon and night so there will be breakfast options, lunch and
dinner options also for the customers to choose from.

Menu Influences:
Our menu is designed to be highly nutritious and easy to navigate, in order for the
athletes to make the best food choices. The Olympic athletes that will dine at our foodservice are
on very specific diets; therefore, we broke down our menu into different bars so that they can
easily find what they are looking for, whether it be carbs, proteins, or fats. Everything on our
menu is nutrition dense and clean.
Flow of Food:
Our food service is cafeteria style because we think that is the simplest and quickest way for our
busy athletes to refuel. The foodservice will be conventional prep, and centralized. We will use the cookchill methods to prepare the food.

Procurement

Production

Chilling/Chilled Storage

Bulk Reheating

Hot Holding

Service

Kitchen Design
The kitchen will be designed with functionality in mind with our main goal is to feed the athletes
in a timely manner while meeting their dietary requests. Our kitchen will be filled with top of the line
energy efficient appliances. From a large walk in freezer and refrigerator, to multiple steamers,
conventional ovens, grill tops, and plenty of stove space. It is also important to have plenty of prep tables
for the mass production of meals and preparation. This dish room with be equipped with a large dish
machine so the dishes can be cleaned and reused in a timely manner. The floor of the kitchen will be
linoleum for it is the most functional choice for our setting. The appliances will for the most part be
stainless steel with plates for the customers we will have glass wear that will make easy for cleaning.
Shelving and storage will be abundant and there will be movable and adjustable shelving to accommodate
the ingredients and food sources we have in stock.
The function of the dining hall is to make it quick and easy access to the food. There will be a grill and
carving station along the buffet line to ensure the athletes get the appropriate protein for their needs.
Behind the line there will be hot held stations and cold holding stations so the refilling of the food is a
fluent motion and no waiting around will be needed. There will be ample amount of seating and tables for
the athletes to choose from; whether they want to sit alone or with a big group of people we will be able
to accommodate them. Lastly there will be interactive TV monitors placed throughout the seating areas
where athletes can look up with food choices and explore the nutritional facts of the foods they are
consuming.

Procurement
Suppliers:
Our channel market begins with the producers, who produce the raw goods. It then goes
to the manufacturers who process the food into packaged forms that are then sold to the
distributor. Our primary distributor, Food Services of America, is based out of Seattle,
Washington they provide us with the food we use to produce meals. As the organization that
offers products directly to the athletes, we are the suppliers in this marketing channel.

1.
a.
i.
b.
i.
c.
i.
2.

Sustainable Purchasing Guidelines:

Consider the source of the product
Was this product sourced from manufacturers that support sound labor practices?
Goal: Make sure all producers are reputable, including their labor practices
Is it economically viable to source this product from a local or regional producer in order to cut
down on transportation costs and support local business
Goal: Source at least 15% of products from local/regional businesses
Is it economically viable to buy certified organic products over their conventional counterparts?
Goal: Source certain products that are certified organic products (follow dirty dozen organic
buying guidelines)
Efficient Operations

a.
i.
b.
i.

Before buying equipment, consider its life expectancy and energy efficiency
Goal: Purchase equipment that is energy efficient and has long term use
Compare costs of single use products vs. durable long term products
Goal: Reduce waste by using more multi-use products compared to single use products (e.g.
metal utensils instead of plastic utensils)

Bid Buying Form

Bids will be received until February 8, 2020
Issued by:

Big Sky Olympic Dining Hall

Date issued

January 1, 2020

Address:

Date to be Delivered

45 Mountain Ave,
Gallatin Gateway, MT

Weekly as ordered
2/8/2020 - 2/20/20

Increases in quantity up to 20% will be binding at the discretion of the buyer. All items are to be officially
certified by the U.S. Department of Agriculture for acceptance no earlier than 2 days before delivery;
costs of such service to be borne by the supplier.
Item No.
1

Description
Tomatoes, diced, U.S. Grade B, #10 cans,

Quantity Unit Unit Price

10

cs.

Amount

6/cs
2

Sweet Potatoes, whole, U.S. Grade B 24/cs

10

cs.

Italian Green Beans, cut, U.S. Grade A, #10

cans, 6/cs

10

cs.

Kidney Beans, U.S. Grade A, #10 cans, 6/cs

10

cs.

Great Northern Beans, U.S. Grade A, #10

cans, 6/cs

10

cs.

Supplier: _________________

Purchase Order
Date: 6/6/2026
PO # [100]
Vendor

Food Services of
America
802 Parkway Ln
Billings, MT 59101
(406)238-7800
Customer ID 55555

Shipping Method

Ship
To

Shipping Terms

Via truck

Big Sky Olympic

Dining Hall
45 Mountain Ave.
Gallatin Gateway,MT
406-555-5555
Customer ID
[ABC12345]

Delivery Date
6/15/2020

Qty

Item #

Description

Unit Price

Line Total

10

Tomatoes, diced, U.S. Grade B, #10

5.00

50.00

cans, 6/cs
10

Sweet Potatoes, whole, U.S. Grade B,

24.cs

10.00

100.00

10

Italian Green Beans, cut, U.S. Grade A,

#10 cans, 6/cs

5.00

50.00

10

Kidney Beans, U.S. Grade A, #10 cans,

6/cs

5.00

50.00

10

Great Northern Beans, U.S. Grade A,

#10 cans, 6/cs

5.00

50.00

Subtotal

300.00

Sales Tax
Total

300.00

[000-000-0000]
Authorized by

Date

Receiving Plan:
The goal of our receiving plan is to maintain the quantity and quality of all products
throughout the receiving process while maintaining accurate records and inventory of all the
products received. First, the incoming shipments will be compared with the purchase order to
make sure that the products in the shipment were actually ordered. The count, weight, and
quality of all the products will be verified before the delivery invoice is signed. Next, the
delivery will be inspected against the invoiced prepared by the supplier the invoice will not be
signed until the quantities and prices are shown to be consistent with the invoice. At this point,
the delivered products will be either rejected or accepted based on its compliance with the
purchase order and the suppliers invoice. The products that do not match the invoice at the time
of the receiving will be noted, then stored properly along with the rest of the products until a
receiving record is drawn up. The receiving record will include a list of the price and quantity of
products received, the date of delivery, and the name of the supplier.

Storage Plan:
Our storage will consist of multiple controls in order to maintain the quality of the
products. First, all food items will be stored separate from non-food items to prevent cross
contamination. Second, all food will be stored at least six inches above the ground and two
inches away from the wall in order to promote ventilation and prevent any vermin from
accessing the food. Third, food will be stored either in frozen storage, chilled storage, or dry

storage based on if it is a food that needs to be time-temperature controlled and how soon it will
need to be available for production.
Inventory Record:
Our facility will use perpetual inventory, where the purchases are continuously recorded for each
product in storage. We will use this type of inventory so that we are aware of the balance in stock
at all times, and we can access an accurate count of stock at any time. This method also requires
less manpower and less time in order to keep track of inventory.

PART 2
Food Production
Production Forecasting:
Our establishment will use historical records from past Winter Olympic dining centers in
order to forecast the quantity and quality of food prepared and served. We will use forecasting to
predict how much food should be procured, prepared, and served on each given day based on the
number of athletes that will be on campus based on the events of that day. This will help avoid
overproduction or underproduction.
Historical Production Record:
Date: 02/08/2020

Time: 4:30-6:30 pm

Event: Big Sky Olympic Dining Hall

Number to be served: 300

Menu Item
Amount Prepared
Sweet potatoes
Black beans
Brown rice
Bread crumbs
Green onion
Whole wheat buns
Broccoli
Mixed salad greens
Dried sweetened
cranberries
Crumbled feta cheese
Walnut pieces, toasted
Balsamic vinegar
Honey
Extra virgin olive oil

Amount Served

Comments

Dijon mustard
Cumin
Paprika
Salt
Pepper
Chipotle Powder
Butter
Unsweetened
Chocolate
Sugar
Eggs
Vanilla
Flour
Onions
Zucchini
Frozen green beans
Celery
Garlic
Vegetable broth
Red kidney beans
Great northern beans
Carrots
Canned diced
tomatoes
Dried parsley
Dried Oregano
Dried basil
Dried thyme
Fresh baby spinach
Small shell pasta

Production Schedule:
Unit: Cafeteria

Date: 2/8/2020

Employee

Menu Item

Quantity to Actual
Prepare
Yield

A.
Helterbran
B. Fisher

Sweet Potato
Black Bean
Burgers

36 patties

Meal: Dinner

Amount
Leftover

Comments

Split into pans for selfservice; replace patties

as need from warmer

E. Lambert

32 servings

A. ODell

Vegetable
Minestrone
Soup
Broccolli

G. Groves

Salad

36 servings

Split into 3-4 pots;

replace pots as need
from warmer
Split into shotgun
pans; replace pans as
needed from warmer
Split into 3-4 large
bins; replace bins in
cafeteria as needed
from cooler

30 servings

Preparation
Employee

Menu Item

Quantity to Actual
Prepare
Yield

A. ODell

Spice mix for

30 servings
Vegetable
Minestrone Soup

G. Groves

Salad vinaigrette 36 servings

B. Fisher

Brownies

30 servings

Amount
Leftover

Comments

Bag into packages;

each package is
enough for 30
servings of soup
Store in bottle;
refrigerate until
ready to use
Allow to cool; cut
into individual
servings before
storing

Production Schedule Meetings:

Each day after lunch, a short production meeting will be held in order to go over
production for the next three meals. This will be a time for employees to ask questions and for
managers to go over any important or new information for the next three meals. Each week, a
longer production meeting will be held to address bigger concerns about production over all.
This time will also include team building exercises and activities.

Ingredient Room:

Menu Item
Vegetable Minestrone Soup

Food Items in Ingredient Room

Dried parsley
Dried oregano
Salt
Pepper
Dried basil
Dried thyme

Salad Vinaigrette

Balsamic vinegar
Honey
Dijon mustard
Black pepper
Extra virgin olive oil

Sweet Potato Black Bean Burger

Cumin
Paprika
Salt
Pepper
Chipotle powder

Brownies

Sugar
Flour

Recipe Standardizations:
Cranberry and Feta Mixed Green Salad
Yield: 32 servings
Ingredients:
16 cups

Mixed salad greens

8 cups
32 oz
4 cups
1 cup
cup
3 Tbsp
2 Tbsp
2 cups

Dried sweetened cranberries

Crumbled feta cheese
Walnut pieces, toasted
Balsamic vinegar
Honey
Dijon mustard
Black pepper
Extra virgin olive oil

Directions

1.
2.
3.
4.

Toss greens, cranberries, cheese and walnuts in a large bowl

Mix vinegar, honey, mustard, and pepper with wire whisk until well blended
Gradually add oil, whisking constantly until well blended
Pour over salad; toss to coat

Brownies
Serves: 32 (3 8 X 8 pans)

Ingredients:
1 1/2 cup
6 oz.
3 cups
6 eggs
1 tsp
1 1/2 cups
1 cup
tsp

Butter
Sweetened chocolate
Sugar
Eggs
Vanilla
Semi-sweet chocolate chips
Flour
Salt

Directions
1.
2.
3.
4.
5.
6.
7.
8.

Preheat oven to 325 degrees

Line pans with parchment paper
Melt butter and unsweetened chocolate together over low heat in a medium saucepan; stir with wooden spoon
Remove from heat and add sugar. Stir well.
Add eggs and vanilla, stirring until smooth.
Add chocolate chips, flour, and salt. Sir until well blended.
Pour into pans and place in oven. Bake 35-45 minutes.
Remove and cool on rack.

Vegetable Minestrone Soup

Serves: 32

Ingredients:
1 cup
2 cups
1 cup
1 cup

Olive oil
Minced onions
Zucchini, chopped
Frozen cut Italian green beans

1 cup
8 tsp
16 cups
4
4
2
2 cups
4 Tbsp
4 tsp
4 tsp
2 tsp
2 tsp
1 tsp
12 cups
1 1/3 cup

Minced celery
Minced garlic
Vegetable broth
15 oz cans red kidney beans, rinsed and drained
15 oz cans great northern beans
14 oz cans diced tomatoes
carrots, julienned or shredded
dried parsley
dried oregano
salt
pepper
dried basil
dried thyme
fresh baby spinach
small shell pasta

Directions
1.
2.
3.
4.
5.

Heat two tablespoons of olive oil over medium heat in a large soup pot
Saut onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes until onions turn translucent
Add vegetable broth to pot, plus drained tomatoes, beans, carrots, 5 cups hot water, and spices
Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes
Add spinach leaves and pasta and cook for additional 20 minutes

Sweet Potato Black Bean Burgers

Serves: 36

Ingredients:
6 cups

Sweet potato, mashed

3 cups
4 cups
1 cup
1 cup
7 tsp
3 tsp
3/4 tsp
3/4 tsp
tsp

Salted black beans, rinsed and well drained

Cooked brown rice
breadcrumbs
Green onion, finely diced
Ground cumin
Smoked paprika
Salt
Pepper
Chipotle powde

36
Toppings:
(optional)

Whole wheat buns

Sliced avocadoes
Lettuce
Onion

Directions
1.
Preheat oven to 400 degrees and cut sweet potatoes in half. Rub with olive oil and place face down on
a foil-lined baking sheet. Bake sweet potatoes until soft and tender to the touch - about 30 minutes - set aside.
Reduce oven heat to 375 degrees F.
2.
While potatoes are baking, cook rice or quinoa (see notes for instructions).
3.
Add black beans to a mixing bowl and mash half of them for texture. Then add sweet potato and
lightly mash, then 1 cup rice, green onion, nut meal and spices. Mix to combine. Taste and adjust seasonings as
needed. Add more rice or nut meal if the mixture feels too wet. It should be very moist but moldable.
4.
Lightly grease a baking sheet and line a 1/4 cup measuring cup with plastic wrap.
5.
Fill the lined measuring cup with sweet potato mixture. Scrape down to pack, then lift out and
transfer to the baking sheet and gently press down to mash. The thinner you press them, the faster theyll cook,
but no need to go too far. Just a gentle press will do.
6.
Bake burgers for a total 30-45 minutes, carefully flipping 20 minutes in to ensure even cooking. The
longer you bake them the firmer and drier they will get - up to preference.
7.
Serve on whole wheat buns (double stack for more bulk) or atop a salad with sliced avocado, red
onion, greens, and ketchup or salsa.

Steamed Broccolli with Olive Oil, Garlic, and Lemon

Serves: 30
Ingredients:
15 cups

Broccoli florets

2 bulbs
1 cup
cup

Garlic, minced
Olive oil
Lemon juice

Directions:
1.
In a steamer set over boiling water, steam broccoli, covered, until crisp-tender 4-5 minutes
2. While broccoli is steaming, add minced garlic to a small skillet with oil, lemon juice, and salt and pepper to
taste. Heat until garlic is fragrant.

3.

Toss broccoli with garlic mixture and serve.

Sustainability:

Locally grown salad greens: Root Cellar Foods, LLC in Belgrade

Local vinegar and vanilla: Adour Good Food LLC in Bozeman
Local feta cheese: Amaltheia Organic Dairy, LLC in Belgrade
Recycle proper materials; cardboard, paper, cans, glass
Sending leftover food to the local food bank
Keep production records to document food waste
Compost appropriate waste

Distribution:
Factors Influencing Foodservice:
The distribution of our food service system consists of making the food in the back
kitchen then transporting it to hot held warmers from there it will be placed in the insulated wells
where its is kept warm while service occurs. We are cafeteria based foodservice system. Foods
well be cooked just prior to being put out for our customers. It will be important for good
communication between the people preparing the food and the ones that are refilling the food
bar. The best way to keep the flow going is once the food is pulled from the warmer it is relayed
to the cooks to cook the next pan of the meal. The food will be prepared earlier on in the day
specifically when preparing dinner it will be prepped earlier in the afternoon so when it is needed
it can be pulled from refrigerators and placed into the ovens to be cooked and ready to serve once
hitting correct temperature. Our foodservice will need thermal insulated bars to places the food
in on the line along with a cooler to hold the cold foods. Behind the cafeteria good line it will be
necessary to have a fridge pass through where prepared foods can be stored until being put out to
be served and the same for the hot food it will be necessary to have a warmer to set the food in
for a short period of time before be place out for the customers.
Service:
As we are a cafeteria style establishment we are a self serve operation. The customers are
able to choose on their own what they want on their plate from what we have displayed as
options for them. It will also be a self serving for the customers put their trays and plates in a
designated dish area. The setup will be very similar to the straight line counter for it is
perpendicular to the kitchen. This counter space will be split into two section one designated to
the cold foods and the other will be for the hot foods.

Service Management:
This will be a very important aspect we will consider when we are putting together our
service team because we will be dealing with professional athletes therefore we will require the
top of the line employees to help make sure that the customers are being satisfied. We will make
sure that our employees are treated with the most respect so they in return will enjoy their job
and well have high employee satisfaction. When our employees are happy in their job that means
they will make the customers experiences that much better. It will be important that the employes
are well trained, knowledgeable, friendly and have a concerned for customer attitude. Cross
training will be an important aspect for when are employees understand the other jobs they will
be able to help each other out making the environment less stressful. Making sure our employees
are well trained and satisfied in their job duties will make the customers service that much more
productive.

Strategic Marketing Plan

Strategic Business Unit:
The Olympic dining facility is overseen by the U.S. Olympic Committee (USOC). The
USOC is in charge of staffing and providing the necessary funds to operate the dining facility.
There is no strategic business units for the dining facility. The USOC would have strategic
business units for the different areas of marketing. For example, the USOC would have a staff
for fundraising from big name athletic companies such as Nike for athletic gear, a staff for
promotion of the 2026 Olympics, and a staff for fundraising from food industries to supply
dining facilities.
Marketing Objective:
The objective is to raise enough funds to provide our athletes with ample choices of food
and quality nutrition in our dining facility. Our goals are to contract with at least three major food
industry cooperations (McDonalds, Subway, Pepsi) to provide all of the needed funding
necessary to supply our dining facility for the duration of the 2026 Olympics.
SWOT Analysis:
Strengths
Weakness
Previous funding support from McDonald's Not being able to achieve buying the quality
and Subway
of food desired
Having the ideal of maintaining the U.S.

Olympic team
Opportunities
corporations expanding the goals of our
funding needs.
Creating a renown dining facility

Threats
Not receiving adequate funding from our
previous donors

Marketing Strategy:
Our target market will be big food corporations that can benefit from advertising olympic
athletes to promote sales of their products in exchange for funds to support our dining facility
operations. We will also seek funds from Big Sky Resort since they will be our hosting town.
Target Market will consist of McDonald's, Subway, Pepsi, Big Sky Resort.
Funds will need to be sufficient enough to cover costs of construction, paying for staff, and
purchasing food.
Tactical Plans:
We will contact and contract with McDonald's, Subway, and hopefully Pepsi to receive funding
for the dining facility. Researching big businesses within Montana for local support will also be
needed for extra funds. The contract will include full advertisement of the olympic athletes to
promote their sales in return for sufficient funds to pay for full operation of the dining facility.

Meals, Satisfaction, and Accountability

Sensory Analysis:
An affective sensory tests will be used to test old and new menu items for quality. We
will use affective sensory tests which involve consumers who have no special sensory training,
testing the preference, acceptance, and opinions of our product. We will use an acceptance and
preference test to judge whether or not people will like the menu items. We will use this model
because it is used with a consumer panel and it will give us an idea for certain characteristics that
are preferred, as well as overall preference.

Customer satisfaction:
Customer satisfaction will be determined by gathering input from guests as they are finishing the
meal. Open ended questions by employees are used to allow the guest to comment on attributes
that they enjoyed, and also on what could be improved. We decided not to use comment cards or
surveys because these forms of gathering information are not always representative of overall

customer satisfaction, often times customers only complete them when they are extremely
satisfied or dissatisfied. We will use a walk through audit model. Our manager will walk through
and assess the food, service, and the appearance of the operation. Our manager will also interact
with customers since we use a cafeteria style. We will use this form to gather information.
Yes

No

Comments

Restaurant is clean
Menu is clear
Cashier is friendly
Servers are friendly
Servers are well
groomed
Food is appropriate
temperature
Food looks appetizing
Food meets
expectations
Employee satisfaction:
Employee satisfaction will be assessed by using the Job Descriptive Index, which
measures work on present job, present pay, opportunities for promotion, supervision, and co
workers. The JDI produces data that we can analyze and assess employee satisfaction. After we
identify conflicts we will hold meetings to address and solve the conflicts.

PART 3
Management of Human Resources
Recruiting:
Job Title: Food Service Director
Job Identification: Oversee Kitchen Staff along with Food Service Worker roughly 15 employees per
day. They will report to the Kitchen and Operations Managers.
Job Duties: Over sees and Directs procurement, productions and service of the food to the customers.
Manages all Unit personnel. Establishes unit specific goals which meet the clients expectations and
communicates the goals to the rest of the team. Monitors inventory and places orders.
Qualifications: Previous work experience in Food Service Management. Able to make knowledgeable
judgments. Able to address complaints on a Professional level. Demonstrates experience in directing and
controlling management activities. Is able to be a mentor and able to train other employees.

 This is an equal Opportunity Establishment

Selecting:
Job Questionnaire:
Why did you apply for this position?
Qualities that you feel are extremely important in the supervisor position and describe what type of
experiences you have had in this position.
Describe how you are able to establish a good working relationship with other employees.
How would you deal with the demanding customer?
How do you feel that you knowledge and experience will add to our establishment?

Supervising:
Our dining facility will serve a maximum of 300 athletes. We are estimating that we will need 2
employees to cook/produce each meal, 2 prep cooks, 1 baker, 2 employees to stock cafe and 1 dishwasher
for each of the 3 major meal times. We are estimating that it will take 2.5 hours to prep foods and bake
and 2.5 hours to cook and serve meals to cafe for each meal. This will require 8 employees to work at
each major meal time for a 5 hour block at a minimum. After the major meal times and for service during
the night to include the late night meal, the amount of labor will be reduced to 1 cook, 1 prep cook, 2
employees for the cafe, and 1 dishwasher.
FTE: per week,
8 employees X 5 hour blocks per meal X 3 meals a day = 120 hours
5 employees X 9 hours for night staff and late night meal = 45 hours
165 hours/day
1155 hours a week/ 40 = 29 FTE (29 to staff- 8 scheduled)
We would like to hire 14 part time and relief staff.

Maintaining:
We will measure productivity by ensuring that quotas for meal productions are being met. We will
also ensure that all employees show for work to produce our meals by providing a friendly work
environment and ensuring the employees needs are being met. Since our food service is a cafeteria, it will
be hard to measure labor costs per meal served. However, because we do have a max quota for 300
athletes/meals, we can measure labor cost for each meal provided as a whole.
Labor cost/ meals served = (165hrs/dy X $12.50 average/hour/per employee) / 300meals (900 meals a
day)=2.29

Management of Financial Resources

Fixed Costs:

Insurance
Building Rent
Kitchen Equipment

Variable Costs:

Employee labor

Insurance
Repairs and Maintenance
Utilities: water, electricity, garbage, natural gas
Uniform rental
Linen rental
Laundry
China and glassware
Silverware
Kitchen utensils
Auto and truck rentals
Cleaning supplies
Paper supplies
Licenses and permits
Exterminating

Menu Sales Price:

Raw Food Cost X Pricing Factor = Menu Sales Price
Pricing factor = 5

Cranberry and Feta Mixed Green Salad

o Raw food cost = $0.50 /serving
o Menu Price = $2.50

Brownies
o Raw food cost = $0.25 /serving
o Menu Price = $1.25

Vegetable Minestrone Soup

o Raw food cost = $1.00 /serving
o Menu Price = $5

Sweet Potato Black Bean Burgers

o Raw food cost = $1.50/serving
o Menu Price = $7.50

Steamed Broccoli with Olive Oil and Garlic

o Raw food cost = $0.15 /serving
o Menu Price = $0.75

Management Structure
Organizational Chart:

We will be a traditional organization. We will use the organization chart listed below. It will
include job descriptions. Our system will be divided into different departments. Separate activities and
tasks will be issued. High standards will be upheld due to delegation of authority. We will use an
administrative system that will include policies, procedures, and controls. We chose a traditional
organization so that there will be no question of authority, and order will follow. With our organization,

directions will come from authority figures, decreasing chaos.