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K-ALE

Summary Report of “K-Ale” as a Food Service Establishment

Professor Alison Meaghar
Nutrition 303, Quantity Food Production
4 December 2019

Elise Borelli
Carsen Chakarian
Ashley Chavez
Pedro Guzman
Caelin Haddad
Tara Hites
Greta Parker
Jayden Montejano
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TABLE OF CONTENTS

PART I- ESTABLISHMENT DESCRIPTION 2

A. Establishment and Services Offered……………………………. 2-4
B. Menu Type and Output Volume………………………………… 4-5
C. Facility Space and Equipment Needed………………………... 6-7
PART II- GOALS 7
D. Food Budget and Pricing………………………………………...7-9
E. Nutritional Analysis……………………………………………… 9-10
PART III- FOOD SAFETY 10
F. HACCP Programming………………………………………….. 10-12
PART IV- STANDARDIZED RECIPES 12
G. Recipe Standardization………………………………………… 12
APPENDICES
A. …………………………………………………………………….13
B. …………………………………………………………………… 14-19
C. …………………………………………………………………… 20
D. …………………………………………………………………… 21-35
E. …………………………………………………………………… 36
F. …………………………………………………………………… 37-39
G. …………………………………………………………………… 40-44
H. …………………………………………………………………… 45
WORKS CITED 46-47
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PART I- ESTABLISHMENT DESCRIPTION

A. Establishment and Services Offered

K-Ale is a contemporary eatery known for its hand-crafted cocktails and creative food
menu located in the neighborhood of Little Italy. The food menu of K-Ale is limited featuring an
assortment of healthy appetizers and plates to share, with the main focus being on the specialty
cocktails and drinks. As the name suggests K-Ale is a fun restaurant/bar that features a variety of
libations with a healthy twist. For example, K-Ale offers drinks such as the Antioxidant Mojito,
as well as G and Tea, a playful twist on the classic Gin and Tonic featuring matcha for added
health benefits. K-Ale also features appetizers and shared plates. Examples include seasonal
vegetables with dips as well as buffalo cauliflower, offering healthier alternative to well-known
dishes and easily shareable plates.
The purpose of K-Ale is to provide trendy cocktails and appetizers with a focus on
offering healthier options than your standard bar food and drinks. K-Ale seeks to offer a good
alternative to health-conscious individuals looking for a night out with friends, family, or
coworkers. A full menu outlining K-Ale’s distinct and delicious cocktails and appetizers can be
found in the Appendix of this report.
K-Ale strives to offer our health minded customers the best and freshest ingredients we
can with a focus on utilizing local suppliers and helping support local farmers. In order to do so
K-Ale will utilize a variety of wholesale distributors to meet our food and beverage needs. Most
of the food procurement will be sourced out to a few main distributors (varying depending on
competitive pricing) and will be supplemented with fresh local ingredients from San Diego farms
that may change due to seasonality. Similarly, for beverage procurement K-Ale will utilize
Southern Glazer's Wine and Spirits for the majority of our alcohol needs in order to provide
well-known brand name spirits, wines, and beers that our guests will be comfortable ordering.1
Additionally, K-Ale will source a few specialty local beverages such as JuneShine hard
kombucha directly from the manufacturer.
In the procurement of beverages, the focus of K-Ale is to maintain stock levels without
running out or having shortages during busy times such as weekends and holidays. Beverage
inventory will be performed on a weekly basis in order to meet this goal. In order to stay on top
of and monitor the receiving and ordering of alcohol inventory, K-Ale will utilize an iPad based
inventory system such as BevSpot in order to keep stock levels up to a certain standard. This will
allow for convenient reordering of beverages as well as provide information on past sales to
better forecast future needs. Utilizing an inventory software system to assist with maintaining
stock levels and will also allow for faster and more efficient beverage inventory to be performed
by staff.
For perishable food items a physical inventory will be done each week in order to check for any
waste or spoilage. The focus in the ordering and procurement of perishable items is to provide
the best freshest ingredients, while avoiding over ordering to prevent losses. When placing
orders employees will examine past sales in order to project supply needs for the week in order
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to avoid unnecessary waste, and to minimize spoiled product. For non-perishable items orders
will be placed on a bi-monthly basis in order to maintain stock levels. Similarly to the focus on
beverage/alcohol procurement, the main focus in ordering of non-perishables will be to prevent
shortages without over stocking due to storage constraints.
For each order that is placed (beverage, perishable and non-perishable items) employees
will need to fill out a purchase order form that will then need final approval by a manager before
being placed. Upon delivery of items invoices will be checked and compared to the original
purchase orders in order to verify the orders for completeness and correctness. Items will then be
distributed and stocked in their appropriate sections based on item type and storage needs
(refrigeration/frozen vs. dry storage). In order to maintain efficiency, deliveries will be scheduled
to occur in the mornings before K-Ale is open to customers (however this will be dependent and
may vary based on vendors delivery schedules). Deliveries will be conducted weekly or bi-
monthly as outlined above based on the type of inventory. A manager will be present at all
deliveries in order to ensure proper disbursement and stocking of items, as well as payment of
vendors that are not on term payment schedules.
K-Ale is a conventional open system kitchen. As such, the production and service of all
beverages and food will be conducted on premise. At K-Ale the staff will consist of bartenders,
cooks, servers, bussers, food-runners, dishwashers, and hostesses. The staff’s focus at K-Ale is to
provide guests with a warm and welcoming experience while delivering a consistent product that
customers can depend on. The skilled staff consisting of the bartenders and cooks will be
responsible for ensuring the quality and consistency of the food and beverages that are served to
the customers. Additionally, the non-skilled staff consisting of servers, bussers, dishwashers, and
hostesses will also be responsible for the overall service and experience of customers during their
time at K-Ale, as well as supporting the needs of the skilled-staff. At the end of the day tips
earned will be distributed to staff based on set percentages of tips (varying by the position) and
the numbers of hours worked.
K-Ale will be open 7 days a week from 11am-10pm on weekdays and from 11am-2am on
weekends. The kitchen will close at 10pm every day. Drinks will be offered during business
hours from open to last call at 1:30am. Staff will be scheduled ½ to one hour prior to opening
(depending on the type of staff and deliveries scheduled) in order to set up the bar and restaurant.
K-Ale will be conventional cook-serve establishment, so all food products/beverages will
be prepared and served on site. A hostess will oversee the front of the restaurant. Customers
seated at tables will be served by waitstaff. The waitstaff will be responsible for taking customer
orders and delivering the food (with the assistance of food runners). The waitstaff will rely on
the bartenders to prepare the drinks that they serve customers. The bartenders will be responsible
for waiting on customers seated at the bar (taking their orders, making their drinks, and
delivering food with the help of food runners). Overall, the entire staff at K-Ale will work
together and help each other as needed in order to provide guests with the best possible
experience and service.
The patron of K-Ale will mainly consist of adults over age 21 due to the emphasis on the
cocktail menu. However, K-Ale will be family friendly before the hours of 10pm when the
kitchen closes. This establishment will appeal to both daytime customers looking for a place to
grab a bite, as well as those looking to go out for late night drinks. Due to the location of K-Ale
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close to Downtown San Diego, a large portion of the target market will be working professionals
looking for a place to get a drink after work or grab a quick lunch. Additionally, due to the close
proximity of the airport and tourist attractions of Little Italy, tourists visiting San Diego will also
make up a significant portion of the customer base. The majority of K-Ale’s target market will
be health-conscious millennials and younger adults looking for a night out.2 However, K-Ale
will also seek to provide a warm and relaxing atmosphere that can appeal to adults of all ages
whether they are seeking unique craft cocktails, tasty healthy appetizers, or both.

B. Menu Type and Output Volume

The menu for K-ale will be a static menu since we predict our clients and customers will
be changing daily. On weekdays, there will be three meal periods: lunch, happy hour, and
dinner. On weekends, when K-ale is open late, there will be four meal periods: lunch, happy
hour, dinner, and late-night. We expect to serve about 75 meals at lunch, 75 meals at happy
hour, 150 at dinner, and 100 meals during the late-night period. The food portion of our menu
will consist of “Small Bites” which aligns with our concept of lighter food to snack on while
drinking. The beverage portion of our menu will consist of our perfectly crafted cocktails, made
from the finest natural ingredients, as well as select beers, wines, and kombuchas, most of which
will be locally sourced. We will also have happy hour every day from 4-6pm which will entail
20% off on all menu items (drinks and food). We will also be implementing daily specials as we
go on with our business. One of them will be “Wine Wednesday” in which we will sell a bottle
of wine plus our charcuterie board for $40, and each additional bottle of wine after that will
range from $22-25 depending on the type of wine.
When planning and designing our menu, we stuck to three concrete philosophies. First,
we wanted to create lighter and healthier food to snack on while enjoying an alcoholic
beverage. Second, we wanted to choose locally sourced, fresh, and natural ingredients for our
menu as much as possible. Lastly, we wanted a balance of classic options as well as new and
innovative trendy ones.
A few menu items to highlight are the “Chips with Salsa and Guac, Seasonal Crudite, Buffalo
Cauliflower, and the K-ALE and Artichoke Dip.” All of these items align with our philosophies
in different ways. For the chips with salsa and guac, we will be using a local San Diego tortilla
chip company that was started by a family that had an idea for good quality, “restaurant style”
tortilla chips that consumers can purchase in stores! The salsa and guacamole will also be freshly
made to order every time to ensure the best quality product for our customers.
The seasonal crudite will be a collection of vegetables grown in the San Diego area,
either delivered to us or purchased at farmer’s markets. It’s a great reflection of our first menu
philosophy because of the lightness of the dish. The trio of dips will be tzatziki, whipped feta,
and our signature hummus. The tzatziki will be purchased ready made from a reliable and
wholesome source, whereas the whipped feta and signature hummus will both me made in house.
The signature hummus will consist of an herb infused hummus topped with a greek-like salad of
cucumbers, tomatoes, olives, onions, and of course feta cheese, all topped off with a drizzle of
olive oil.
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Buffalo cauliflower is a play on the classic buffalo wing, just with the lighter K-Ale twist
but will all the same great taste! It goes hand and hand with our third philosophy of wanting to
keep the classics, but just giving it that edge to create the illusion of something new and
different. It will be topped with green onions and served with a ready-made, yogurt-base, blue
cheese dressing as well as fresh celery and carrots.
The K-ALE and artichoke dip is also a reflection of our third philosophy because it’s
taking a classic and switching it up, K-ALE style. It still has all the comfort one could want in a
cheesy dip but uses kale instead of the typical spinach which could also give the illusion of being
“healthier.” It will be served with toasted baguette which is also featured in another menu item
(the Charcuterie Board) as well as the breadcrumbs for the Mac and Cheese. Since we are trying
to be environmentally conscious with buying as much local products as possible, we will also try
on our side which starts with reducing food waste. Having an ingredient that is used in more than
one dish goes a long way and will help us achieve this goal of lowering food waste.
A few items to highlight off the K-ALE drink menu are, the “G & Tea and Antioxidant
Mojito” off the “Signature Cocktails” section and the “JuneShine Kombucha and Ballast Point
Beers” of the “Beers, Brews, and Booze” section. The G & Tea is our play on a classic gin and
tonic. This cocktail features “Old Grove Gin” which is locally sourced from “Cutwater Spirits,”
a San Diego native company that prides themselves in distilling all their spirits in the San Diego
area. It also has that special K-ALE twist in which we’ve replaced the classic tonic water with
matcha green tea which gives it a unique flair. It’s clear to see how this cocktail represents our
menu philosophies to the greatest extent.
The Antioxidant Mojito is also a great example of what we are trying to create at K-Ale.
The name alludes to it being “healthier” than the average mojito since “antioxidant” is typically
associated with “health benefits.” It equally reflects the eclectic K-Ale spin by taking a classic
and elevating it to fit the concept and philosophy. The blueberries and blueberry syrup featured
in the drink are also used in our Blue & Orange Sangria in an attempt to double up on ingredients
and reduce food waste as previously stated. JuneShine Kombucha is a local San Diego company
as well whose mission it was to create and brew the highest quality and healthiest kombucha on
the market. They use organic and natural ingredients, nothing artificial, and nothing highly
processed, following extremely similar philosophies and ingredient standards as us here at K-
Ale. Their original flavor is the “Honey Ginger Lemon” and once they perfected that recipe,
they began creating more. At K-Ale we’ve decided to feature four flavors of their excellent
kombucha (Honey Ginger Lime, Blood Orange Mint, Acai Berry, and Tropical Citrus). Of
course, there is always the option to remove a flavor from the menu if we feel it is not selling as
much as we’d like, but we felt it was better to start with more options rather than less.
Ballast Point is another local brewery, this one however, is producing beer. It started as
home brewers and turned into a wildly successful business that’s main focus is quality, quality,
quality. We at K-Ale couldn’t agree more and our proud to serve a product that we know will be
consistently great every time. We will be serving all three flavors of their most popular brew,
the Sculpin IPA, as well as a revolving flavor that will depend on the season and time of year.

C. Facility Space and Equipment Needed

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K-Ale is an upscale themed restaurant that has 2500 square feet allocated for its intricate
drinks and delicious small bites that will be provided to the customers. Approximately 1200
square feet will consist of the dining room, 200 square feet of bar, 250 square feet for restrooms,
and the remaining 850 square feet will be allocated to the kitchen. Most of the space provided is
assigned to the dining area to provide customers with a high-quality experience by allotting
customers a spacious and sociable environment.
K-Ale can seat 60 customers and has the capacity to hold 150 people including the staff.
The ambiance of k-ale has dim lighting to provide a more relaxed atmosphere, and the main
color of our establishment is green with accents of gold, nude and earthy tones to compliment the
health enriching benefits of our small bites and cocktails. Our tabletops and bar are composed of
a rich, mahogany wood to provide a luxurious look while still maintaining earthy tones.
Silverware is complimentary to the vibe and examples of our tones, atmosphere, and décor can
be found in appendices.
As previously mentioned, K-Ale is an upscale/themed restaurant so 16-20 square feet will
be designated per seat in our two-top seating arrangement, and this will provide 60 available
seats. If customers decide they are solely there for drinks, then they may stand and drink on our
two top standing tables. Upon entering the establishment customers will be greeted by a hostess
who will designate them either to our sitting two tops or standing two tops. If customers decide
to indulge in food and drinks, then they will be seated. Customers that are seated in the waiting
room will have a partial view of the mahogany bar enticing them over while they wait. Once
customers have entered our main floor, the mahogany bar is in complete sight with our array of
liquor seated behind on organized shelves. In front of the bar, rests a lounge area that is available
for customers during the week, inviting customers to kick their feet up, relax, and enjoy a nice
cocktail; customers can utilize outlet plugs that are in proximity if they’re inclined to charge their
laptops or phones. The lounge may be utilized as desired during weekdays, but on the weekends
it transforms into a VIP lounge for customers willing to pay a price for the exclusiveness of
comfort and exemplary table service.
Customers with the wish to dine on our small bites with the comfort of seating shall float
to the right side of the establishment where our dining area is established. Because the dining
area is situated away from the bar and near the kitchen, it provides quality flow for our
waiters/waitresses as well as provides a semi-private area away from the hustle and bustle of the
bar. Bathrooms are conveniently tucked in the corner of the restaurant near the dining area for
easy access to customers.
Our mahogany bar, the muse and core of our restaurant, faces the lounge and direction of
customers entering the restaurant. The length of the bar provides ample space for our two
bartenders to move quickly and efficiently amongst each other while also providing a door for
exiting and entrance into the kitchen. The bar will have an array of alcohol on the back shelves
that are decorative and also stock. Alcohol that is chronically used for our cocktails shall be
provided under the bar for bartenders to easily grab. The keg storage/taps are located in the
corner of the bar near the kitchen door to provide easy and steady exchange of empty/full kegs
when the bartender desires.
Since our establishment is solely focused on appetizers and drinks, we will utilize a
commercial grade kitchen that will assist in the production of our products. Our small bites
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would be prepared and cooked onsite to provide customers with top tier food by using only the
freshest ingredients. A 3-compartment sink will be placed on the opposite side of the kitchen,
away from food, to prevent cross contamination; The 3-compartment sink will assist in washing,
sanitizing, and drying dishes. Apart from having the 3-compartment sink we will have a walk-in
cooler that will maintain a temperature of 35-40F, where our perishable items would be stored
such as: cheese, vegetables, eggs, sauces, and fruits. It would also be used for storage of our
extra kegs. Furthermore, our stainless steel open-base worktables are within proximity to prevent
the spread of bacteria by having minimal distance from the cooler to the prep table. Prepping of
ingredients such as fruits, vegetables, and dips will be prepared on one worktable, while the other
table provides space for working with meats in order to prevent cross-contamination. An
18”x48” stainless steel shelf kit is beside the work table in case the usage of dry ingredients such
as pasta, seasonings, or kitchen utensils are needed immediately; due to the mobility of the shelf
kit, it can be pushed against the wall if immediate space is needed. On the opposite side of the
kitchen, across from the oven/stove, is a dual two sectional temperature reach in
refrigerator/freezer with LED lighting that stores frozen or defrosted meats such as bacon,
chicken, or cured meats. The LED lighting will reduce energy costs by using 75-80% less energy
and emitting less heat.
Beside the dual oven and stove top will be a simple fryer that will provide our buffalo
cauliflower bites with the perfect crunch/browning. The fryer has smart technology installed that
shuts off gas if the oil becomes too hot, which will ensure employee safety. As previously stated,
beside the fryer is a versatile two-standard natural gas oven that has the capability of baking
multiple items simultaneously while also providing a stove top for cooking. Additionally, a
stainless steel commercial two-compartment sink is located near the door to the bar for washing
and preparing vegetables that are essential in our small bites, as well as garnishes or ingredients
for our cocktails. As previously stated, this station is allocated away from the 3-compartment
sink to prevent cross contamination. Lastly, an array of appliances will be under the bar which
will play an integral role of the bar’s success. Examples are: keg storage refrigerator capable of
holding (4) ½ kegs under the bar to ensure the beer is kept cool and fresh with less foaming
possibility, an under bar hand sink so bartenders may wash their hands swiftly and continue to
make drinks at a quick pace, a single tier speed rail to hold alcohols that are readily needed for
cocktails, and a regency 3 under bar sink to wash glassware, cocktail shakers, blender containers,
and other bar tools. The equipment and function table of each item can be found in the
appendices.

PART II- GOALS

D. Food Budget and Pricing

To set the menu price of items sold at K-Ale, we began by determining the raw food cost of each
menu item. The recipes for each menu item were analyzed for the cost of 50 servings, as this is the
expected quantity needed each day. Determination of raw food cost of the menu items occurred in a
number of steps. First, the edible portion (EP) of each ingredient was divided by its percent yield, as
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referenced in the Book of Yields, to determine the appropriate purchasing quantity (AP).3 The AP
quantity was then taken as a percentage of the amount the ingredient is sold as and multiplied by its
cost as estimated from Costco and WebstaurantStore.4,5 For example, if a recipe calls for 5# AP of an
ingredient that is sold at $10 per 25#, the price for the recipe quantity would be determined as follows:

5#/25# = 20%
20%*$10 = $2.00
After the calculation of the cost of each ingredient was completed, the sum of the costs
were taken to determine the total cost of the recipe. The total cost was then divided by 50 to find
the raw food cost per serving.
Many of the dishes served at K-Ale require fresh produce and premium, local ingredients.
However, whenever possible, convenience items such as pre-minced garlic or pre-grated cheeses
were selected. While these items may be slightly more expensive than their raw forms, they were
chosen in an effort to reduce the time needed to prepare menu items, thereby reducing labor
costs. Tables outlining the cost for each food item on the K-Ale menu can be found in the
appendix.
Pricing for food items was performed using the factor method with a 10% mark-up. Most
items had raw food cost of $1-$3.00 per serving. For these items, a 35% food cost was used. For
menu items with a raw food cost of less than one dollar per serving, a 15% food cost was used to
generate additional profit. Only one food item falls outside of these percentages. The charcuterie
board was priced using a food cost of 70 percent. This percentage was primarily selected to keep
the board in a reasonable price range for our customers. The dish necessitates the use of premium
food items to ensure quality in taste, but it requires very little labor to prepare so we felt that a
higher food cost percentage was appropriate.
The prices determined using the factor method with 10% mark-up were rounded up to the
nearest whole or half dollar. The prices are discreetly listed on the menu after the description of
the food item to keep them as an after-thought. Our theory is that the enticing menu descriptions
will have hooked the customer before they have had the chance to assess the price. Additionally,
the listed prices omit the dollar sign ($) and are presented as a single number (9 for $9.00) or end
only in .5 (9.5 for $9.50). This strategy employs the use of odd number psychology in the case of
half dollar increments and, by omission of the dollar sign ($), is an attempt at further removing
the customer from the thought of money being spent. Complete determination of food item menu
prices a company each recipe cost analysis in the appendix.
Alcohol prices were determined using a non-structured approach. While this is often
considered an insufficient method of pricing, comparative pricing to competitors such as True
Foods Kitchen ensures that our alcoholic beverage prices are within a range that is perceived by
customers as being average of dining at a health-conscious establishment.
In an additional attempt to generate as much revenue as possible, K-Ale runs a daily
happy hour during which customers receive 20% off the entire menu. The happy hour lasts for
only two hours per day and is done to increase the number of meals sold during the earlier
daypart before our busiest dinner periods.
Expected sales were determined using the number of meals we anticipate serving during
each meal period and an average check of $25 based on the Restaurant, Food & Beverage
Market Research Handbook 2018-2019.5 A table depicting these sales in terms of a week and a
breakdown of sales per month and per year can be found in the appendix.
Food cost was determined using the sum of our daily recipe costs. Food items alone came
to an estimated cost of $609,070 per year. Determination of the cost of alcohol was more
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complicated. We estimate that 60% of our total sales will be from alcoholic beverages with ½ of
that coming from cocktails, ¼ from wine, and ¼ from beer. Using the dollar amounts calculated
from these estimates, we were then able to determine alcohol costs using industry standards of
23% for liquor and bar consumables, 40% for wine, and 18% for beer.6 The total cost of food,
including our alcoholic beverage selection, comes to a yearly total of $1,074,496. Compared to
our expected yearly sales of $2,983,500, our total food cost is estimated to be 36% of our
income, leaving 64% of revenue available to cover the remaining expenses of labor and
operation with room for K-ALE to profit. A complete breakdown of expected sales and costs can
be found in the appendix.

E. Nutritional Analysis

Lately in San Diego there has been a rise in trendy restaurants focused on more than just
the food, but the overall experience and mission. Some of the most popular ones are popping up
in Pacific Beach, Downtown San Diego, North Park and Little Italy. Most of the restaurants
located in these areas are known for their environment, classic drinks and tasty food, but what
some of these places are lacking is healthier and lighter options. Going out to eat at a place that
doesn’t provide these options can be troublesome to those of us that are trying to live a healthy
lifestyle while still enjoying the fun moments in life like accompanying a bar or restaurant! At K-
Ale, we’ve created an environment that is geared towards patrons who want to go out for a meal
and a drink while still maintaining a healthy diet and lifestyle and feel good while doing it!
When designing our menu and coming up with our concept at K-Ale, we took inspiration
from fellow health-food bars and restaurants. One of which was True Food Kitchen which is a
foodservice establishment with multiple locations in San Diego that believes “food should make
you feel better, not worse”.7 This is exactly what we are trying to convey and present at K-Ale
with our “Small Bites” which are meant to make our customers feel light but still satisfied at the
end of their meal. True Food Kitchen also believes that “delicious dining and conscious nutrition
can go hand in hand, without sacrificing flavor, creativity or indulgence”.7 That statement is
precisely what we believe as well and what drove us to create the menu that we have. Another
establishment that we took inspiration from is Second Nature in Pacific Beach. Second Nature
believes they have a moral responsibility to the environment to “source ethical and sustainable
ingredients as much as possible”.8 We at K-Ale strive to do the same, because healthy and
natural ingredients contribute to the weightless feeling that one has after eating our food. Second
Nature also make sure all of their ingredients are freshly delivered and locally sourced which we
are also trying to accomplish.8 At K-Ale we wanted to make sure all of our dishes and drinks are
hand-crafted and freshly made because we believe that is the way to deliver the best quality
items to our customers.
To put it in measurable terms, at K-Ale we wanted the average calories per serving size
to be under or around 300 and wanted the macronutrient breakdown of our meals to be
approximately 40-60% carbohydrates, 20-30% protein, and 20-30% fat. We were pleasantly
surprised when doing our nutrient evaluation of our dishes, because we found that the average
calories per serving size was closer to 200, and our macronutrient breakdown goals were indeed
met. For example, one serving of our kale and artichoke dip (APPENDIX #) is 104 calories and
1/3 of those calories (~33%) come from protein. The kale and artichoke dip provides 8.2 grams
of protein, 5.5 grams of fat and 5 grams of carbs (without the bread). The way we accomplished
this was using reduced-fat cream cheese and skim milk, and then still using parmesan cheese not
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to compromise that signature saltiness and richness of artichoke dip. We also added swiss for a
stronger and tangier flavor just in case the reduced-fat cream cheese and skim milk weren’t
pungent enough.
Our buffalo cauliflower is another healthy option that only has 167 calories per serving
(without the yogurt dipping sauce), whereas a typical “snack size” of wings from a restaurant
averages at about 360 calories per serving and this is without a dipping sauce (APPENDIX
#). We achieved this by using cauliflower instead of chicken wings and lightly battering them
and frying them in a skillet as opposed to deep frying. We’re also serving them with yogurt dip
instead of the typical ranch dressing to lower calories and fat.
Our chicken skewers are the highest protein option on the menu providing 15 grams of
protein per serving and only 124 calories (APPENDIX #). Based on the 2000 calorie diet and
daily value (DV) information, our chicken skewers provide 15 grams, or 30%, of the 50 grams of
protein that is recommended per day. The skewers themselves didn’t need much adjusting as
they were a fairly easy recipe to draft as “healthy.” Since the marinade and sauce are low calorie
and low fat, we decided to use chicken thighs instead of breasts even though they are typically
more caloric and fattier. The contrast of chicken thighs to sauce still ensured that the flavor was
up to par and the nutrition was dialed in.
Another great low-calorie option is our brussels sprouts with bacon which ring in at only
158 calories per serving and provide 7.1 grams of dietary fiber (APPENDIX #). The
Recommended Dietary Allowance (RDA) for dietary fiber is 25 grams and our brussels sprouts
dish provide 28% of this value. Along with providing fiber it also provides 7.9 grams of protein
which is 15.8% of the Daily Recommended value for protein. Brussel sprouts themselves are
extremely high in fiber so making them the core of a dish was how we accomplished this. The
bacon was added for flavor and protein, it’s a very small amount per serving so it does not
compromise the nutritional integrity of the dish.
A serving of each of the items on our menu does not exceed 175 calories or have over 10
grams of fat per serving. Therefore, each of our dishes is only a small percentage, 8.75% of daily
calories based on a 2000 calorie diet.
All of our nutritional information is made available for our customers upon request as we
will have copies of our nutrition facts panels in our restaurant office.

PART III- FOOD SAFETY

F. HACCP Programming

In order to assure the health and wellness of the customers, implementation of a Hazard
Analysis Critical Control Points (HACCP) is vital. HACCP is an internationally recognized
systematic preventative approach for potential physical, biological, and chemical food safety
hazards. Due to the variety of vegetables, meats and poultry available on the menu, the HACCP
plan will diligently address how to safely handle potentially hazardous foods (PHF). A PHF is
defined as a food that requires time and temperature control to prevent rapid and progressive
growth of bacteria to keep them safe for human consumption. This HACCP plan sets standards
for the sanitation of the food service operation as most cases of food borne illness in restaurants
are caused by employee’s poor hygiene and improper food handling.
There are six factors that describe favorable conditions for the growth of food-borne
pathogens, which can be easily remembered by the acronym FATTOM: food source, acidity,
 11

temperature, time, oxygen, and moisture. Food sources, specifically proteins and carbohydrates,
have a greater potential for bacterial growth due to the moisture content in proteins and fuel
given to the bacteria from carbohydrates. Acidity levels must be monitored because foods with a
pH value between 4.6 and 7.5 are most susceptible to bacterial growth. Controlling temperature
and time is critical. Bacteria will rapidly grow between 41 °F and 135 °F, depicted as the danger
zone. This is especially true when food has been left out for two hours. Oxygen is an important
factor to consider as potential pathogens may grow better in aerobic or anaerobic conditions.
Bacteria thrives in moist conditions, especially if the water activity level is between .85 and 1,
which is optimal for bacterial growth.
The employees handling food will be required to have a California Food Handlers
License ensuring proper knowledge of food safety, reducing the risk of food-borne illness. The
food handlers will adhere to the establishments standard operating procedures (SOP). Food
handlers will wear clean uniforms and aprons, changing regularly when necessary, single-use
gloves, and will not eat, drink, chew gum or smoke while working. Open wounds on food
handlers hands must be covered with an impermeable bandage and disposable gloves. Fingernail
polish (unless the employee is wearing gloves), artificial nails, and jewelry will be prohibited
when handling or preparing food. Food handlers will have their hair tied up or wearing a hair net
and wear slip-resistant closed toed shoes. Hands should be washed at the beginning of a shift,
and at least every thirty minutes, with 100 °F water and soap for twenty seconds. Hand must
always be washed after using the restroom, handling raw meat and poultry, handling money,
coughing or sneezing, touching their hair, face or body, and anytime they may have come in
contact with something that may be contaminated.10 Sick employees must report their symptoms
to the manager to determine whether they should remain at work. Food handlers experiencing
coughing, sneezing, or a runny nose will not be permitted to work.
Protocols will be established to ensure proper procedures in preventing cross-
contamination.11 The kitchen includes a three-compartment sink, which has cleaning and
sanitizing procedures to prevent food borne illnesses. The sanitizing portion of the sink includes
soaking the rinsed dishes in chemical cleaning solution or soaking the dishes for 30 seconds in
171 °F water to ensure customer safety. Once clean, dishes are always air dried to prevent
contamination. Prep knives, surfaces, and cutting boards used to prepare and serve PHF will be
color-coded to separate fresh produce from meat and poultry and raw or cooked foods. Bar
equipment will be stored at the bar, separate from food-contact surfaces, dishes and utensils.
Surfaces will be sanitized with the appropriate detergent at least every four hours and kept clean
when not in use. Trash should be taken out regularly and trash cans will be cleaned at the end of
each day. The kitchen equipment will be cleaned daily and deep cleaned once a week.
Food safety procedures must be established from time of purchase to the time it is
prepared and served. When receiving any products, the packaging must be examined for any
tears, broken seals, or damage. If any product seems discolored or spoiled, discard immediately.
It is critical to check the temperature food arrives, for example, chicken will only be accepted if
it arrives at 33 °F to 41 °F. The refrigerator is expected to be kept at a temperature ranging
between 35 °F and 41 °F, and the freezer must be at 0 °F. The manager on staff will monitor the
temperatures by keeping a log and recording their findings every two hours (Appendix… ).
Poultry must be cooked to an internal temperature of 165 °F for fifteen seconds. Prepared foods
on the menu, such as tzatziki and hummus, will be stored in tightly sealed containers remaining
in the refrigerator until needed (or ready) for use. The manager will be responsible for visually
observing the food handlers and monitoring the safety of the food.
 12

In the HACCP plan, critical control points and critical limits will be established for all
PHF to reduce the risk of food safety hazards. For example, a common PHF at K-Ale is chicken.
In order to reduce the risk of bacterial growth, such as Campylobacter jejuni, and Salmonella,
controls will be applied at each step in the flow of flood that can lead to a health risk.12 (Refer to
Appendix... for HACCP on Raw Chicken). With these protocols established on the HACCP plan,
the customers of K-Ale can feel confident in the safety and quality of the food they came to
enjoy.

Part IV- RECIPE STANDARDIZATION

G. Standardized Recipe

K-Ale has created standardized recipes in order to consistently prepare high quality
products our customers can count on. These standardized recipes also allow K-Ale to better
prepare our kitchen for readiness, ensure procurement needs are met and match our budgeting
requirements. Since we expect a surplus of customers throughout the week and an even higher
increase of customers on the weekends, it was vital to incorporate standardized recipes for our
most popular dish and drink, the Chicken Skewers with Peanut Sauce and the Blue and Orange
Sangria. These recipes were tested in order to ensure high quality output, easiness to follow and
ability to create in a safe and manageable environment for our chefs from Mise en place to
servings. The details and step-by-step procedure for the recipes can be viewed in the appendices.
 13

APPENDICES A

APPENDICES B
Avantco UDD-4-HC Black
Kegerator/Black Dispenser with (2) 2 Tap
Towers- (4) ½ keg Capacity
Regency’s 18” X 48” NSF Chrome 4-shelf
Kit with 64” posts and casters
Kolpak QS7-088-CT 8' x 8' x 7' 6" Indoor
Walk-In Cooler
14
Storage for Kegs under bar $2,249
area to hold on tap beer for
drink menu. Holds 3 ½ kegs
that are staples on the menu
and one rotating draft.
(115 Voltage)
Provides storage for dry $83.99
ingredients like pasta and
seasonings. Holds storage for
common kitchen utensils as
well.
Cold storage for perishable $7,659
items such as cheese,
vegetables, eggs, sauces,
fruits, and extra kegs for the
bar.
 15

Winholt WS3T19282D18 Win-Fab Sink, Needed for washing, $6,582

Three Compartment with Two sanitizing, and air drying
Drainboards, 70.5”x19.5” dishes to prevent cross
contamination and microbial
growth.

Regency 1 Bowl Underbar Hand Sink 14 For the bartenders to quickly $235.61
1/2" x 18 3/4" wash their hands when
needed.

Regency 30" x 60" 16-Gauge 304
Stainless Steel Commercial Open Base
Work Table
Scotsman CU50GA-1A Undercounter Ice
Maker, Air Cooled, Gravity Drain with
Cord
14.9x22x34.4”
Garland G60-10RR Natural Gas 10
Burner 60" Range with Two Standard
Ovens - 406,000 BTU
16
For prepping ingredients such $238.63 ea
as vegetables, and charcuterie Total: $477.26
board. Also used for prepping
dips and.
Dispenses Ice under bar for
our cocktails: Lavender $1,630.34
Lemon, Greyhound, Blue and
Orange Sangria, etc.
Provides enough space to bake $5,594
our key small bites such as
Mac and Cheese, our chicken
skewers on a grill pan with a
peanut sauce on the stove,
toast baguettes, and cook
bacon for Brussel Sprouts
 17

Avantco UBB-72G-HC 73" Black Holds champagne bottles $1,779

Counter Height Narrow Glass Door Back needed for PomKomMim,
Bar Refrigerator Cabernet Sauvignon for our
Blue and Orange Sangria, and
beer bottles (Corona and
Pacifico)

Regency 3 Bowl Underbar Sink with Washing glassware, cocktail $1,795

Faucet and Two Drainboards 60” shakers, blender containers
and other bar tools.

32” Single Tier Speed Rails Provides convenience for $13.21ea =

holding alcohols needed for $39.63

Vulcan 1VEG35M-1 Natural Gas 35-40
lb. Floor Fryer with Millivolt Controls -
70,000 BTU
Beverage-Air HBRF49-1-B 52" Horizon
Series Two Section Dual Temperature
Reach-In Refrigerator / Freezer with
LED Lighting
18
cocktails under the bar such as
vodka, rum, gin, tequila, and
whiskey.
Simple fryer needed for our $1,295
Buffalo Cauliflower bites.
Smart technology. Fries from
200-400 degrees and has smart
technology shuts off gas if oil
becomes to hot, enhancing
employee safety.
Easily accessible Dual $6,096.30
Fridge/Freezer for frozen and
defrosted meats like bacon,
chicken, and cured meats for
our Charcuterie board,
Chicken Satay Skewers, and
Brussel Sprouts and Bacon
 19

Regency 72" 16-Gauge Stainless Steel To compartment sink used for $310.61
Two Compartment Commercial Sink washing and prepping
with 2 Drainboards - 17" x 17" x 12" vegetables and fruits for
Bowls dishes and drinks
 20

APPENDICES C
 21

APPENDICES D
Seasonal Crutidé (Subject to change based on season but here is base example)
Feta Dip: https://www.seriouseats.com/recipes/2019/07/whipped-feta-dip.html
• Original recipe multiplied by 6.25 to create 50 servings

Ingredient 50 Servings Percent AP Quantity Raw Cost AS Cost

(EP Quantity) Yield per 50
Servings

Cauliflower 5.5# 55% 10# $0.87/head (1.88#) $2.77

Florets

Carrots 10# 78% 12.82# $9.99/25# $5.12

Celery 10# 89% 11.24# $0.98/# $11.02

Assorted mini 9# 100% 9# $3.29/# $29.61

bell peppers
(whole)

Cucumber 5.5# 95% 5.79# $13.79/24ea(~16.6#) $4.83

Cherry 5.5# 100% 5.5# $10.99/6# $10.11

tomatoes
(whole)

Snap peas 10# 100% 10# $44.00/10# $44.00

(whole)

FETA DIP:

Feta Cheese 50 oz 100% 50oz $24.49/128oz $9.55

Greek Yogurt 37.5 oz 100% 37.5oz $23.12/128oz $6.70

Garlic (pre- 1.62oz 100% 1.62oz $35.60/192oz $0.28

minced)

Olive Oil 6.25 tbsp 100% 6.25tbsp $17.49/Gal $0.42

(0.024Gal) (0.024Gal)

Lemon juice 6.25 tbsp 100% 6.25tbsp $4.89/Gal $0.12

(bottled) (0.024 Gal) (0.024Gal)

Salt 6.25 tsp 100% 6.25tsp $15.61/50# $0.03

(1.25oz) (1.25oz) (800oz)
 22

Black Pepper 4 tsp 100% 4tsp $19.49/5# $0.08

(ground) (0.32oz) (0.32oz) (80oz)

Store Bought 12.5 cups 100% 12.5 cups $10.49/0.5 Gal $16.36
Tzatziki (0.78Gal) (0.78Gal)

Signature 12.5 cups 100% 12.5 cups $17.88/25 cups $8.94

Hummus (½ serving (½ serving
(½ serving size size of size of
of Hummus Hummus Hummus
plate) plate) plate)

Total Recipe $149.94

Cost

Recipe Cost $3.00

per Serving

Determination of menu price:

35% food cost desired
1/0.35 =2.86 factor
2.86*$3.00 = 8.58
+10% mark up = 9.43
Menu price: $9.50

Hummus and Pita

https://www.delish.com/cooking/a19645756/loaded-greek-hummus-recipe/
• Original recipe multiplied by 6.25 to create 50 servings

Ingredient 50 Servings Percent AP Raw Cost AS Cost per

(EP Quantity) Yield Quantity 50 Servings

Canned Chickpeas 100 oz / 6.25# 64% 156.25 oz $17.60/660oz $4.22

Tahini 2 cups 100% 2 cups $72.99/40# $2.19

(16.94oz) (640oz)

Feta Cheese 1# 100% 1# $24.49/8# $3.06

Olive Oil 18.75 tbsp 100% 9.375 fl oz $17.49/Gal $1.22

(128oz)

Lemon Juice 18.75 tbsp 100% 9.375 fl oz $4.89/Gal $0.34

(bottled) (128oz)
 23

Chopped Fresh Dill 12.5 tbsp 87% 14.368 tbsp $2.29/# $0.05
(0.29oz) (16oz)

Garlic (pre-minced) 9 tsp 100% 9 tsp $35.60/12# $0.28

(1.62oz) (192oz)

Salt 6.25 tsp 100% 6.25 tsp $15.61/50# $0.03

(1.27oz) (800oz)

Black Pepper 4 tsp 100% 4 tsp $19.49/5# $0.08

(ground) (0.32oz) (80oz)

Cucumber (sliced) 3.125 cups 100% 3.125 cups $13.79/24ea $0.69

(0.81#) (16.6#)

Cherry tomatoes 3.125 cups 92% 3.467 cups $10.99/6# $3.41

(1.87#)

Pitted Kalamata 1.5 cups 100% 1.5 cups $47.28/10# $2.13

Olives (canned and (0.45#)
drained)

Red Onion 1.5 cups 85% 1.75 cups $0.40/# $0.18

(0.44#)

Pita Bread 100 pita breads 100% 100 pita $13.25/60 $22.53
(2800 g / 6.2#) breads pitas

Total Recipe Cost $40.41

Recipe Cost per $0.81

Serving

Determination of menu price:

15% food cost desired
1/0.15 = 6.67 factor
6.67*$0.81 = $5.40
+10% mark up = $5.94
Menu price: $6.00

Chips with salsa and guac

Salsa: https://www.cookingclassy.com/fresh-homemade-salsa/
• Original recipe multiplied by 5 to create 50 servings
Guac: https://downshiftology.com/recipes/best-ever-guacamole/#wprm-recipe-container-33907
• Original recipe multiplied by 12.5 to create 50 servings
 24

Ingredient 50 Servings Percent AP Raw Cost AS Cost per

(EP Quantity) Yield Quantity 50 Servings

“Chipz Happen” corn 200 oz 100% 200 oz $48.00/168oz $57.12

tortilla chips

SALSA:

Roma Tomatoes 6.25 # 96% 6.5# $17.99/25# $4.68

Can Diced Tomatoes 72.5 oz 100% 72.5 oz $16.99/612oz $2.04

Green onion 5 oz 83% 6 oz $0.99/5.5oz $1.09

Red onion (chopped) 1.65 cups 85% 1.95 cups $0.40/# $0.20
(.049#)

Jalapeno 5 each 90% 5.5 each $6.99/5# $0.24

(2.75oz) (80oz)

Cilantro 1.65 cups 87% 1.9 cups $4.89/# $1.22

(.25#)

Garlic (pre-minced) 7.5tsp 100% 7.5 tsp $35.60/12# $0.25

(1.35oz) (192oz)

Lime Juice (bottled) 10 tbsp 100% 5 fl oz $19.99/4Gal $0.20

(512oz)

Chili powder 2.5 tsp 100% 2.5 tsp $12.49/5# $0.04

(0.25oz) (80oz)

Ground cumin 1.25 tsp 100% 1.25 tsp $11.99/4# $0.01

(0.09oz) (64oz)

Sugar 2.5 tsp 100% 2.5 tsp $24.49/40# $0.01

(0.375oz) (640oz)

Salt 5 tsp 100% 5 tsp $15.61/50# $0.02

(1.01oz) (800oz)

Black Pepper (ground) 2.5 tsp 100% 2.5 tsp $19.49/5# $0.05
(0.2oz) (80oz)

GUACAMOLE:

Avocados 38 each 68% 56 each $35.49/40ea $49.69

 25

Red Onion 6 small (4oz 85% 7 each $0.40/# $0.70

ea) (28oz) (16oz)

Roma Tomatoes 25 each (2oz 96% 26 each $17.99/25# $2.34

ea) (52 oz) (400oz)

Cilantro 2.5 cups 87% 2.87 cups $4.89/# $1.81

(0.37#)

Jalapeno 12 each 90% 13.3 each $6.99/5# $0.56

(6.65oz) (80oz)

Garlic (pre-minced) 37.5 tsp 100% 37.5 tsp $35.60/12# $1.42

(6.75oz) (192oz)

Lime Juice (bottled) 26 tbsp 100% 26 tbsp $19.99/4Gal $0.60

(13.78oz) (512oz)

Salt 6.25 tsp 100% 6.25 tsp $15.61/50# $0.03

(1.27oz) (800oz)

Black Pepper (ground) 3.5 tsp 100% 3.5 tsp $19.49/5# $0.08
(0.28oz) (80oz)

Total Recipe Cost $124.40

Recipe Cost per $2.49

Serving

Determination of menu price:

35% food cost desired
1/0.35 = 2.86 factor
2.86*$2.49 = $7.12
+10% mark up = $7.83
Menu price: $8.00

Charcuterie Board

Ingredient 50 Servings (EP Percent AP Raw Cost AS Cost per 50

Quantity) Yield Quantity Servings

Salami 75 oz 100% 75 oz $3.99/7oz $42.75

Prosciutto 75 oz 100% 75 oz $4.99/3oz $124.75

Chorizo 75 oz 100% 75 oz $7.49/8oz $70.22

 26

Pepper Jack 75 oz 100% 75 oz $1.99/8oz $18.66

Cheese

Gouda Cheese 75 oz 100% 75 oz $5.49/7oz $58.82

Parmesan 75 oz 100% 75 oz $4.59/8oz $43.03

Cheese

Brie Cheese 75 oz 100% 75 oz $5.49/8oz $51.47

Green Grapes 16.5# 92% 18# $6.29/4# $28.31

Red Grapes 16.5# 92% 18# $8.99/4# $40.46

Dried Apricots 8.8# 100% 8.8# $17.99/3# $52.77

Maple bacon 141 oz 100% 141 oz $81.09/141 $81.09

onion jam oz

Fig Spread 141 oz / 8.8# 100% 8.8 # $15/3.53# $37.39

Multigrain 50 oz 100% 50 oz $2/6oz $16.67

crackers

French Bread 12 loaves 100% 12 loaves $53.95/24 $107.90

loaves

Rosemary 50 oz 100% 50 oz $3/5oz $30.00

crackers

Butter crackers 50 oz 100% 50 oz $2.99/6oz $24.92

Total Recipe $829.21

Cost

Recipe Cost per $16.58

Serving

Determination of menu price:

70% food cost desired
1/0.7 = 1.4 factor
1.4*$16.58 = $23.21
+10% mark up = 25.51
Menu price: $25.50

Bruschetta: https://www.delish.com/cooking/recipe-ideas/a27409128/best-bruschetta-tomato-
recipe/
 27

• Original recipe multiplied by 12.5 to create 50 servings

Pesto: https://cooking.nytimes.com/recipes/2653-basic-pesto
• Original recipe multiplied by 6.25 to create 50 servings

Ingredient 50 Servings (EP Percent AP Raw Cost AS Cost per 50

Quantity) Yield Quantity Servings

Olive Oil 25 fl oz 100% 25 fl oz $17.49/Gal $3.42

(128oz)

Garlic (pre- 12.5 tbsp 100% 12.5 tbsp $35.60/12# $1.26

minced) (6.77oz) (192oz)

Roma Tomatoes 75 ea (2oz ea) 96% 79 ea $17.99/25# $7.11

(158oz) (400oz)

Basil (thinly 3.125 C 56% 5.5 cups $8.29/# $2.32

sliced) (0.28#)

Balsamic 12.5 fl oz 100% 12.5 fl oz $10.49/Gal $1.02

Vinegar (128oz)

Salt 12.5 tsp 100% 12.5 tsp $15.61/50# $0.05

(2.54oz) (800oz)

Crushed Red 3.125 tsp 100% 3.125 tsp $12.79/3.5# $0.05

Pepper Flakes (0.22oz) (56oz)

French Bread 12 loaves 100% 12 loaves $53.95/24 $107.90

loaves

PESTO:

Basil 12.5 C 56% 22.3 cups $8.29/# $9.28

(1.12#)

Pine Nuts 12.5 T 100% 12.5 tbsp $21.99/# $4.47

(3.25oz) (16oz)

Garlic (pre- 18 tsp 100% 18 tsp $35.60/12# $0.60

minced) (3.24oz) (192oz)

Olive Oil 3.125 C 100% 3.125 cups $17.49/Gal $3.37

(24.69oz) (128oz)

Parmesan (pre- 12.35 oz 100% 12.35 oz $13.19/5# $2.04

grated) (80oz)
 28

Total Recipe $142.89

Cost

Recipe Cost per $2.86

Serving

Determination of menu price:

35% food cost desired
1/0.35 = 2.86 factor
2.86*$2.86 = $8.18
+10% mark up = $8.99
Menu price: $9.00

Brussel Sprouts + bacon: https://hostthetoast.com/roasted-honey-balsamic/

• Original recipe multiplied by 12.5 to create 50 servings

Ingredient 50 Servings Percent AP Raw Cost AS Cost per

(EP Quantity) Yield Quantity 50 Servings

Bacon 75 slices 100% 75 slices $33.69/300 $8.42

slices

Brussel Sprouts 25# 90% 27.78# $46.00/25# $51.12

Olive Oil 12.5 fl oz 100% 12.5 fl oz $17.49/Gal $1.71

(128oz)

Salt 12.5 tsp 100% 12.5 tsp $15.61/50# $0.05

(2.54oz) (800oz)

Black Pepper 6.25tsp 100% 6.25 tsp $19.49/5# $0.12

(ground) (0.5oz) (80oz)

Honey 12.5T 100% 12.5 tbsp $21.29/80oz $2.46

(9.25oz)

Balsamic Vinegar 12.5T 100% 12.5 tbsp $10.49/Gal $0.60

(7.38oz) (128oz)

Pomegranate Seeds 6.25C 100% 6.25 cups $56.99/20# $5.50

(30.88oz) (320oz)

Total Recipe Cost $69.98

Recipe Cost per $1.40

Serving
 29

Determination of menu price:

35% food cost desired
1/0.35 = 2.86 factor
2.86*$1.40 = $4.00
+10% mark up = $4.40
Menu price: $4.50

K-ALE and artichoke Dip: https://www.foodnetwork.com/recipes/food-network-kitchen/kale-

and-artichoke-dip-recipe-2109606
• Original recipe multiplied by 25 to create 50 servings

Ingredient 50 Servings (EP Percent AP Raw Cost AS Cost of

Quantity) Yield Quantity 50 Servings

Baby Kale (chopped, 125oz/7.8# 100% 125 oz $56.95/120oz $59.32

frozen)

Artichoke Hearts 50oz/3.125# 100% 50 oz $35.99/324oz $5.55

(chopped, frozen)

Swiss Cheese 4.63# 100% 4.63# $26.93/5# $24.94

(shredded)

Skim Milk 18.75 C 100% 18.75 $5.99/2Gal $3.79

cups (256oz)
(162oz)

Parmesan Cheese 2# 100% 2# $13.19/5# $5.28

(grated)

Reduced Fat Cream 6.25# 100% 6.25# $74.99/30# $15.62

Cheese

Worcestershire 12.25 tsp 100% 12.25 tsp $5.79/Gal $0.10

Sauce (2.21oz) (128oz)

Cayenne pepper 6.25 tsp 100% 6.25 tsp $49.99/25# $0.05

(0.38oz) (400oz)

Salt 12.5 tsp 100% 12.5 tsp $15.61/50# $0.05

(2.54oz) (800oz)

Garlic (pre-minced) 37.5 tsp 100% 37.5 tsp $35.60/12# $1.42

(6.75oz) (192oz)
 30

Black Pepper 5 tsp 100% 5 tsp $19.49/5# $0.10

(ground) (0.4oz) (80oz)

French bread 12 loaves 100% 12 $53.95/24 $26.98

loaves loaves

Total Recipe Cost $143.20

Recipe Cost per $2.86

Serving

Determination of menu price:

35% food cos desired
1/0.35 = 2.86 factor
2.86*$2.86 = $8.18
+10% mark up = $8.99
Menu price: $9.00

Buffalo Cauliflower: https://tasty.co/recipe/buffalo-cauliflower

• Original recipe multiplied by 12.5 to create 50 servings

Ingredient 50 Servings (EP Percent AP Raw Cost AS Cost per

Quantity) Yield Quantity 50 Servings

All Purpose 9.4C/43.25oz/2.7# 100% 2.7# $6.79/25# $0.73

Flour

Paprika 12.5 tsp 100% 12.5 tsp $12.99/5# $0.16

(1oz) (80oz)

Garlic Powder 25 tsp 100% 25 tsp $58.99/25# $0.41

(2.75oz) (400oz)

Salt 12.5 tsp 100% 12.5 tsp $15.61/50# $0.05

(2.54oz) (800oz)

Black Pepper 6.25 tsp 100% 6.25 tsp $19.49/5# $0.12

(ground) (0.5 oz)

Skim Milk 9.4 C / 75.2 fl oz 100% 75.2 fl oz $5.99/2Gal $1.76

(256oz)

Cauliflower 23.5# 55% 42.7# $0.87/head $19.76

Florets (1.88#)
 31

Buffalo Sauce 3.25 C 100% 3.25 cups $11.99/Gal $2.75

(29.35oz) (128oz)

Vegetable Oil 12.5 fl oz 100% 12.5 fl oz $8.99/1.25 $0.70

Gal (160
oz)

Honey 12.5 T 100% 12.5 tbsp $21.29/80oz $2.46

(9.25oz)

Celery 6# 89% 6.75# $0.98/# $6.62

Carrots 8# 78% 10.25# $9.99/25# $4.10

Green Onions 15# 83% 18# $0.99/5.5oz $51.84

(288oz)

Bottled Blue- 6.25 cups / 50 fl oz 100% 50 fl oz $12.99/Gal $5.07

Cheese Dressing (128oz)

Total Recipe $96.53

Cost

Recipe Cost per $1.93

Serving

Determination of menu price:

35% food cost desired
1/0.35 = 2.86 factor
2.86*$1.93 = $5.52
+10% mark up = $6.07
Menu price = $6.50

Mac&Cheese: https://www.foodnetwork.com/recipes/trisha-yearwood/baked-macaroni-and-
cheese-2637291
• Original recipe multiplied by 12.5 to create 50 servings

Ingredient 50 Servings (EP Percent AP Raw Cost AS Cost per 50

Quantity) Yield Quantity Servings

Elbow Macaroni 12.5# 100% 12.5# $12.79/20# $7.99

Unsalted Butter 100T (12.5 100% 3.125# $74.99/30# $7.81

sticks)
 32

Salt 12.5 tbsp 100% 12.5 tbsp $15.61/50# $0.15

(7.62oz) (800oz)

All Purpose Flour 50 T 100% 50 tbsp $6.79/25# $0.22

(13oz) (400oz)

Skim Milk 25 C / 200 fl oz 100% 200 fl oz $5.99/2Gal $4.68

(256oz)

Sharp Cheddar 6# 100% 6# $60.95/20# $18.29

Cheese (grated)

Bread Crumbs 6.25 C 100% 6.25 cups $3.19/5# $0.80

(20.10oz) (80oz)

Total Recipe Cost $39.94

Recipe Cost per $0.80

Serving

Determination of menu price:

15% food cost desired
1/0.15 = 6.67 factor
6.67*$0.80 = $5.34
+10% mark up = $5.87
Menu price: $6.00

Chicken Satay Skewers with Peanut Sauce:

https://damndelicious.net/2019/06/07/chicken-satay-with-peanut-sauce/
• Original recipe multiplied by 12.5 to create 50 servings

Ingredient 50 Servings Percent AP Raw Cost AS Cost per

(EP Quantity) Yield Quantity 50 Servings

Coconut Milk 3.125 C 100% 3.125 $8.49/98oz $2.12

cups
(24.47oz)

Reduced Sodium Soy 25 T / 12.5 fl 100% 12.5 fl oz $39.99/3Gal $1.30

Sauce oz (384oz)

Yellow Curry Powder 31.25 tsp 100% 31.25 tsp $11.49/5# $0.31
(2.19oz) (80oz)

Turmeric 18.75 tsp 100% 18.75 tsp $59.99/25# $0.31

 33

(2.06oz) (400oz)

Garlic (pre-minced) 12.5 tbsp 100% 12.5 tbsp $35.60/12# $1.25

(6.75oz) (192oz)

Ginger (grated) 12.5 T 85% 14.7 tbsp $7.29/3# $1.18

(7.80oz) (48oz)

Brown Sugar 12.5 T 100% 12.5 tbsp $16.99/25# $0.22

(5.25oz) (400oz)

Fish Sauce 12.5 T 100% 12.5 tbsp $83.30/288oz $2.39

(8.25oz)

Chicken Thighs 25# 70% 35.7# $0.60/# $21.42

(boneless, skinless, 1
in chunks)

Vegetable Oil 12.5 T 100% 12.5 tbsp $8.99/1.25Gal $0.34

(6.13oz) (160oz)

Salt 6.25 tsp 100% 6.25 tsp $15.61/50# $0.03

(1.27oz) (800oz)

Black Pepper 3.125 tsp 100% 3.125 tsp $19.49/5# $0.06

(0.25oz) (80oz)

SAUCE:

Creamy Peanut 37.5 T 100% 37.5 tbsp $39.49/35# $1.49

Butter (21oz) (560oz)

Reduced Sodium Soy 12.5 T / 6.25 100% 6.25 fl oz $39.99/3Gal $0.65

Sauce fl oz (384oz)

Lime Juice (bottled) 12.5 T 100% 12.5 tbsp $19.99/4Gal $0.26

(6.63oz) (512oz)

Brown Sugar 25 tsp 100% 25 tsp $16.99/25# $0.15

(3.5oz) (400oz)

Chili Garlic Sauce 25 tsp 100% 25 tsp $65.95/120oz $2.89

(5.25oz)

Ginger (grated) 12.5 tsp 85% 14.7 tsp $7.29/3# $0.40

(2.65oz) (48oz)

Total Recipe Cost $36.77

 34

Recipe Cost per $0.74

Serving

Determination of menu price:

15% food cost desired
1/0.15 = 6.67 factor
6.67*$0.74 = $4.94
+10% mark up = $5.43
Menu price: $5.50

Expected Sales and Cost Totals

Mon Tues Wed Thurs Fri Sat Sun

Lunch (11am-4pm) $1875 $1875 $1875 $1875 $1875 $1875 $1875

75 meals

Happy Hour (4-6pm) $1500 $1500 $1500 $1500 $1500 $1500 $1500
75 meals
(-20%)

Dinner $3750 $3750 $3750 $3750 $3750 $3750 $3750

(6pm-10pm)
150 meals

Late Night $2500 $2500 $2500

(10pm-2am)
100 meals

Daily Total $7125 $7125 $7125 $7125 $9625 $9625 $9625

Weekly Total $57,375

• Average sales per month (Weekly Total * 4 weeks): $229,500

• Average sales per year (Weekly Total * 52 weeks): $2,983,500
o 40% of yearly sales expected from food (sales per year * 40%): $1,193,400
o 60% of yearly sales expected from alcohol (sales per year * 60%): $1,790,100
• ½ from cocktails (alcohol sales * 50%): $895,050
o Liquor and bar consumables have a combined cost percentage of
23% (cocktail sales * 23%): $205,861.50
• ¼ from wine (alcohol sales * 25%): $447,525
o Average wine cost percentage of 40% (wine sales * 40%):
$179,010
• ¼ from beer (alcohol sales * 25%): $447,525
o Average beer cost percentage of around 18% (beer sales * 18%): $80,554.50
 35

• Total beverage cost (liquor and bar consumable cost + wine cost + beer cost): $465,426
• Total cost of daily recipes (sum of all recipe total costs): $1673.27
• Average food cost per week (cost of daily recipes * 7 days): $11,719.89
• Average food cost per 52 week year (weekly food cost * 52 weeks): $609,070.28
• Total cost of food and beverages per year (yearly food cost + yearly beverage cost):
$1,074,496.28
• Total food cost percentage (yearly food and beverage cost / yearly sales): 36%
 36

APPENDICES E
 37

APPENDICES F

HACCP- Pathway of a Potentially Hazardous Food (Raw Chicken)

Step Potenti Critic Critical Correcti

al Hazards al Control Limits ve Action
Points

Purchasin Bacteri CCP Purchase Choose a

al growth and weekly from licensed vendor
g contamination licensed vendor with a HACCP
plan of their
own. Change
vendors.

Receiving Bacteri CCP Only Do not

al growth accept chicken if accept if the
it arrives in temperature is
undamaged above 41°F or if
packaging at no there are any
more than 41°F. visible defects

Storage Bacteri CCP Immediate Discard

al growth and ly store at 41°F or items if the
cross- below. Store on storage
contamination the most bottom temperature is
shelf. not maintained
at 35°F-41°F

Preparatio Bacteri CCP Food- Modify

al growth due contact surfaces sanitization
n to cross- should be cleaned procedures
contamination between use

Cooking Bacteri CCP Cook to an Calibrat

al growth and internal e thermometer
cross- temperature of regularly.
contamination 165°F for 15 Check for an
seconds (at the internal
temperature of
 38

thickest part of 165 °F for 15

the chicken) seconds.

Cutting Cross- CCP Use Properly

contamination separate color- sanitize utensils
coded equipment and cutting
for raw meat and board before
poultry and and after use
vegetables (fresh
or cooked)

Holding Rapid CCP Hold at Check

bacterial 135 °F or higher, the temperature
growth when discard if held for using a
proper more than 4 calibrated
temperature is hours thermometer
not
maintained

Serving Potenti CCP Serve Discard

al for cross- immediately after chicken with
contamination cooking, food discoloration,
handlers should or physical
inspect the contamination
chicken for any
defects
 39

Daily Refrigerator Temperature Log

(Acceptable Temperatures: 35°F-41°F, check every two hours)

Weekly Calibration of Thermometer Every Monday

Date: ________________
Calibrated by: ________________

Monday, Date: ________________

Time Checked Temperature Corrective Action

by: (initials)

Signature: ________________________________

Tuesday, Date: ________________

Time Checked Temperature Corrective Action

by: (initials)

Signature: ________________________________
 40

APPENDICES G
Standardized Recipes

Standardized Recipe K-ALE

Recipe Name : “Chicken Satay with Peanut Sauce”
Recipe Number : #1
Yield : 6
Serving Size : 5oz Chicken Skewers w/ Peanut Sauce

INGREDIENTS FOR CHICKEN

6 Serving 6 Serving 12 Serving 12 Serving
Ingredients Recipe Recipe Recipe Recipe HACCP/PHF
Measures Weight Measures Measures

Store in
Coconut Milk ¼ Cup 2oz ½ Cup 4oz
Refrigerator

Reduced
Sodium Soy 2 TBS 32g 4 TBS 64g
Sauce

Store tightly
Ground Yellow covered and keep
Curry Powder 2 ½ TSP 5.25g 5 TSP 10.5g
them in a cool, dry
place.

Store tightly
Ground covered and keep
1 ½ TSP 4.7g 3 TSP 9.4g
Turmeric them in a cool, dry
place.

Minced Garlic Store in

3 3 TSP 6 6 TSP
Cloves Refrigerator

Freshly Grated
Ginger 1 TBS 5.2g 2 TBS 10.4g

Store tightly
covered and keep
Brown Sugar 1 TBS 14g 2 TBS 28g
them in a cool, dry
place.
 41

Once Opened
Fish Sauce 1 TBS 18g 2 TBS 32g Store in
Refrigerator

Canola Oil 1 TBS 14g 2 TBS 14g

Store tightly
Fine Kosher covered and keep
Salt 1 TBS 18.25g 2 TBS 36.5g
them in a cool, dry
place.

Store tightly
Ground Black covered and keep
Pepper ½ TBS 3.5g 1 TBS 7g
them in a cool, dry
place.

Boneless
Skinless Ensure chicken is
Chicken Thighs 2 LBS 32oz 4 LBS 64oz fully thawed prior
Cut into 1inch to cutting.
Cubes

INGREDIENTS FOR PEANUT SAUCE

6 Serving 6 Serving 12 Serving 12 Serving

Ingredients Recipe Recipe Recipe Recipe HPPCP
Measures Weight Measures Measures

Store tightly
Creamy
covered and keep
Peanut 3 TBS 48g 6 TBS 96g
them in a cool, dry
Butter
place.

Reduced Once Opened

Sodium Soy 1 TBS 15g 2 TBS 30g Store in
Sauce Refrigerator

Freshly
Squeezed 1 TBS 15g 2 TBS 30g
Lime Juice

Store tightly
covered and keep
Brown Sugar 2 TSP 9.2g 4 TSP 18.4g
them in a cool, dry
place.
 42

Once Opened
Chili Garlic
3 TSP 45g 6 TSP 90g Store in
Sauce
Refrigerator

Freshly
Store in
Grated 1 TSP 5g 2 TSP 10g
Refrigerator
Ginger
Allergy Warning: Menu item contains peanuts.
Directions for Chicken and Peanut Sauce:

1. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown
sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water
until desired consistency is reached; set aside.
2. In a medium bowl, combine coconut milk, soy sauce, curry powder, turmeric, garlic,
ginger, brown sugar and fish sauce.
3. In a gallon size Ziploc bag or large bowl, combine chicken and coconut milk mixture;
marinate for at least 2 hours to overnight, turning the bag occasionally.
4. Drain the chicken from the marinade, discarding the marinade.
5. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with canola
oil; season with salt and pepper, to taste.
6. Add skewers to grill, and cook, turning occasionally, until the chicken is completely
cooked through, reaching an internal temperature of 165 degrees F, about 12-15
minutes.
7. Serve immediately with peanut sauce.

Standardized Recipe K-ALE

Recipe Name : “Blue and Orange Sangria”
Recipe Number : #2
Yield : 5 Drinks = 25oz
Serving Size : 1 Drink = 5oz
5 Serving 5 Serving 10 Serving 10 Serving
Ingredients Recipe Recipe Recipe Recipe NOTES
Measures Weight Measures Measures

Ensure all
Fresh
2 Cups 2.6oz 4 Cups 5.2oz Blueberries have
Blueberries
Stems Removed

Whole Navel
5 Oranges 4.6oz 2 Oranges 9.2oz Will be Sliced
Oranges
 43

Whole Navel 4 Navel 8 Navel Used for Fresh

Oranges 8oz 16oz
Oranges Oranges Squeezed Juice

Whole Lime 1 Lime 1.5oz 2 Limes 3oz Will be Sliced

Whole Lemon 1 Lemon 3.5oz 2 Lemons 7oz Will Be Sliced

Clos du Bois
Cabernet Unopened
1 Bottle 750mL 2 Bottles 1500mL
Sauvignon Bottle

Paul Masson
Unopened
Brandy 1 Cup 8oz 2 Cups 16oz
Bottle
Grande Amber

Sprite Lemon For Serving -

Lime Soda 3 fl oz 3oz 6 fl oz 6 oz Optional to
Customer

Fresh Mint Used for

5 Leaves 5 Leaves 10 Leaves 10 Leaves
Garnish

Ice 3 Cups 24oz 6 Cups 48oz For Serving

Average Lime Weights 2.7ounces - 57% yield

Average Lemon Weighs 4 oz - 86% yield
Average Weight of an Orange 4.621oz - yields 44%

Instructions
1. Rinse the lemon, lime and oranges and pat dry.
2. Slice the Lemon
• Start by cutting off the “top” and “tail” of the lemon.
• Lay the lemon on its side on a cutting board and hold it steady with one
hand. With a sharp knife in your other hand, cut off the top and bottom
ends (the “top” and “tail”) of the lemon. The fruit should now look like the
shape of a barrel placed on its side.
• You only need to remove about 0.5–1 in (1.3–2.5 cm) from both the top
and tail ends.
• This process will end up creating 8 wedges.

• Stand the lemon upright and cut it into quarters.

 44

• Place the lemon vertically on the cutting board so that the now-flattened
top or bottom is facing up at you. Cut straight down through the lemon
with your knife to cut it in half lengthwise, then rotate the lemon 90
degrees and make another downward cut to create 4 equal sections.
• Cut down to remove the pith and seeds from each upright lemon
quarter.
• Take each quarter one at a time and hold it upright along the skin
side. Slice down through the pith (the stringy, more sponge-like
section at the center of a whole lemon), which also contains the
seeds. Discard the pith and seeds.
• The pith will likely be around 0.25–0.5 in (0.64–1.27 cm) thick at
the tip of each quarter.
• Cut each quarter in half to create 8 completed lemon wedges.
• Simply lay each quarter on its side (skin side down) on the cutting board.
Use your free hand to hold each piece steady and cut each quarter in half
to end up with 8 equal wedges.
3) Use the same method above used for the lemon to slice the oranges and lime.
4) Squeeze the navel oranges into a large pitcher to make the orange juice.
5) Add the fresh blueberries, orange slices, lime slices, and lemon slices into the large
orange juice pitcher used above.
6) Add the entire Paul Masson Brandy bottle into the pitcher and gently muddle to extract
the flavors of the fruit into the juice and alcohol.
7) Pour the entire Clos du Bois Cabernet Sauvignon bottle into the pitcher and stir to
combine.
8) Cover and refrigerate for 30 minutes.
9) When ready to serve, fill a glass with ice and fill three-fourths of the way full with
sangria. Top off each glass with bubbly water or lemon-lime soda if customer prefers.
10) Garnish with and fresh mint leaf.
 45

APPENDICES H

Dream Board
 46

Works Cited

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NETWORK. Liquor Distributors in USA. https://beveragetradenetwork.com/en/liquor-
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2) Nunez K. TRENDS AND TOOLS IN FOOD SERVICE MARKETING. San Diego

American Marketing Association. https://sdama.org/knowledge/trends-tools-food-
service-marketing/. Published February 4, 2018. Accessed November 28, 2019.

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2019. 2018;17:58. http://www.rkma.com.libproxy.sdsu.edu/sandiego/rest18/. Accessed
November 15, 2019.

7) RESTAURANT BENCHMARKS. 2019; pgs 1-4. Bloom Intelligence Inc.

http://info.bloomintelligence.com/hubfs/Miscellaneous%20Downloads/Restaurant%20Be
nchmarks.pdf. Accessed 15 November 2019

8) EAT WELL. Our Story | True Food Kitchen. https://www.truefoodkitchen.com/truestory.

Accessed December 4, 2019.

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Accessed December 4, 2019.

10) ANTONIO C. G. FODDAI, IRENE R. GRANT, and MOIRA DEAN (2016) Efficacy of
Instant Hand Sanitizers against Foodborne Pathogens Compared with Hand Washing
with Soap and Water in Food Preparation Settings: A Systematic Review. Journal of
Food Protection: June 2016, Vol. 79, No. 6, pp. 1040-1054.

11) L. HANNAH GOULD, IDA ROSENBLUM, DAVID NICHOLAS, QUYEN PHAN, and
TIMOTHY F. JONES (2013) Contributing Factors in Restaurant-Associated Foodborne
Disease Outbreaks, FoodNet Sites, 2006 and 2007. Journal of Food Protection:
November 2013, Vol. 76, No. 11, pp. 1824-1828

12) Gould LH, Rosenblum I, Nicholas D, Phan Q, Jones TF. Contributing Factors in
Restaurant-Associated Foodborne Disease Outbreaks, FoodNet Sites, 2006 and 2007.
Journal of Food Protection. 2013;76(11):1824-1828. doi:10.4315/0362-028x.jfp-13-037
 47

13) Online Food Calculator. Food Volume to Weight Conversions. Online Food Calculator.
Food Volume to Weight Conversions. https://www.aqua-calc.com/calculate/food-
volume-to-weight. Accessed December 3, 2019.

14) damn_delicious. Chicken Satay with Peanut Sauce. Damn Delicious.

https://damndelicious.net/2019/06/07/chicken-satay-with-peanut-sauce/. Published
September 21, 2019. Accessed December 3, 2019.

15) Jessica A. Easy Blueberry Sangria. The Forked Spoon.

https://theforkedspoon.com/blueberry-sangria/. Published June 18, 2019. Accessed
December 3, 2019.