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Tropical Theme Meal. Tropical Theme Meal. Colleen Abbott, Ilana Fishof, Jessica Miller, Christina Sielbeck. Colleen Abbott, Ilana Fishof, Jessica Miller, Christina Sielbeck. Need a temporary escape from your busy day?.
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Tropical Theme Meal Tropical Theme Meal Colleen Abbott, Ilana Fishof, Jessica Miller, Christina Sielbeck Colleen Abbott, Ilana Fishof, Jessica Miller, Christina Sielbeck
Need a temporary escape from your busy day? • Picture This: The warm sun beating on your face, the sound of the ocean waves crashing at your feet, the vibrant colors and relaxing feeling of a much needed tropical vacation…. • Give yourself a break, visit the hospital cafeteria and enjoy a relaxing, well balanced, tropical meal for only $6.10!!
Tropical Theme • Exotic, delicious, and an escape from reality • Elicit visions of palm trees, beaches, bright sun, and vibrant colors create the perfect atmosphere for a relaxing meal and a vacation from a busy day in the hospital • Offers a variety of nutritious foods with an exotic twist
Increasing customer sales… • Goal: To increase hospital cafeteria sales by creating a relaxing, fun, tropical atmosphere while offering a healthy, well-balanced meal • Appeal to hospital employees by: • Creating both a calming but fun and social atmosphere through the use of tropical decorations and bright colors • Use of exotic foods and flavors • Offering a variety of more nutritious options than the fast food and pizza normally eaten
Menu • Appetizer • Mango Salsa & Chips • Entrée • Hawaiian BBQ Chicken • Tropical Asian Curry Noodles with Broccoli • Dessert • Pineapple Upside Down Cake
Appetizer: Mango Salsa & Chips Ingredients: 1 mango, peeled and diced 1/2 cup peeled, diced cucumber 1 tablespoon finely chopped red bell peppers 1/3 cup diced red onion 1 tablespoon lime juice 1/3 cup roughly chopped cilantro leaves • Combine the mango, cucumber, red pepper, red onion, lime juice and cilantro leaves and mix well. Serve with tortilla chips • Prep Time: 10 min • Yields: 5 servings
Recipe Costing: Mango Salsa & Chips • Yield: 225 Servings • Portion Size: 1/2 cup salsa, 1 oz. tortilla chips (7-8 chips) • Cost Per Portion For recipe= ($0.51 + 10%)= $0.56
Recipe Costing: Hawaiian BBQ Chicken • Yield: 225 servings • Portion Size: 1 thigh • Cost per portion for recipe: ($ 1.01 + 10%) =$1.11
Tropical Asian Curry Noodles with Broccoli Ingredients: 18 3/4 lbs Egg Noodles AP 1 Quart plus 2/3 cups Coconut Milk, unsweetened 4 1/2 quarts Curry Pineapple Sauce 18 3/4 heads (21 1/2)Garlic 1 quart plus 2/3 cups Lime Juice 9 lbs Broccoli flouretes ice-less 4.75 lbs (4.914 lbs) Bean Sprouts, raw 18.75 lbs (22.48) Green Cabbage Head, raw 12.5 lbs (15 lbs) Red Bell Pepper 18 bunches (19.44) Chives 4.5 lbs Snow Peas • Cook noodles separately in pot with boilingwater until noodles are still a bit firm (apx. 2-3 min.). Strain. • Prepare all raw vegetables by following their procedures for washing and cutting. Set aside. • On a hot flat grill, add noodles, coconut milk, curry pineapple sauce, lime juice and chopped garlic and mix well. • Cook, about 2-3 minutes. Add chives and vegetables and mix well, being careful not to over mix. Check for seasoning and serve hot. • Prep Time: 30 min • Yield: 225 servings • Portion: 2 oz.
Recipe Costing: Tropical Asian Curry Noodles with Broccoli • Yield: 225 servings • Portion Size: 2 ounces • Cost per portion for recipe: ($ .738 + 10%) =$.81
Dessert: Pineapple Upside Down Cake Ingredients: 225 Pineapple Slices 225 Maraschino Cherries 2 quarts Fat-Free Caramel Topping 4 lbs. Margarine 8 lbs. Splenda 16 lbs. All-Purpose Flour 3 quarts Egg Whites 3 quarts Low-Fat Buttermilk 4 oz. Baking Powder 1 oz. Baking Soda 4 oz. Vanilla Extract 1 oz. Salt • Place pineapple slices in bottom of pan, place a cherry in the center of each slice. • Pour caramel topping over pineapple slices and cherries. • Mix all other ingredients together and pour batter into pan. • Prep Time: 15 min. • Cook Time: 30 min. • Yield: 225 servings • Portion: 2 in x 2 in. x 2 in. slice
Recipe Costing: Pineapple Upside Down Cake • Yield: 225 Servings • Portion Size: 2-inch by 2-inch square • Cost per portion for recipe: ($ 0.76 + 10%) = $0.84
Pre-Meal Summary TOTAL FOOD COSTS: $680.33 FOOD COST PER PERSON: $3.02 SELLING PRICE: $3.32 x (100 / 55) = $5.98 **But raising the selling price to $6.10 and using the extra profit for decorations
Marketing &Decorations • Charge $6.10 for the meal instead of $5.98 to use the 12 cent per meal profit towards the marketing and decorations budget • Luau-like decorations will lure in employee costumers because the meal will be more fun and social • This will give the decorations and marketing budget $30.60 to work with • www.shindigz.com
Customer Evaluation Please rate the following on a 1-5 scale. 1 being the worst, 5 being the best: - Taste of the meal 1 2 3 4 5 - Appearance of the meal 1 2 3 4 5 - Value of the meal 1 2 3 4 5 -Overall quality of meal 1 2 3 4 5 - Interest in Hawaiian theme 1 2 3 4 5 - Overall dining experience 1 2 3 4 5 Did you enjoy the food options offered? Yes No Would you recommend this meal to coworkers? Yes No What did you like about the meal as a whole? If you could change any aspect of the theme meal, what would you do? Any other comments/suggestions:
