Chartwells

Presentation

Kayla Abella
Food and Menu
1. Strengths & Weaknesses:
a. Menu is well rounded
b. Not fully keeping up with the latest food trends such as meat and plant fusions, foods from West
Africa, plant-based alternatives, and sweeteners such as monk fruit and pomegranate syrup
2. Key Improvement Recommendations:
a. Adding a meat and plant fusion as well as some West African foods to the innovation station along
with some desserts that include alternative sweeteners.
b. Sweet potato syrup
3. Action Plans:
a. Add breaded chicken made with pea protein to the innovation station.
b. Introduce a dish with Jollof rice that could be fused with another cultural food such as chicken
breast.
c. Use leftover sweet potato to make syrup or purchase pomegranate or monk fruit syrup to make
baked goods and desserts.
4. Financial Impact of Recommendations:
a. There is no financial change for the jollof, it is made with ingredients that can be bought in bulk and
used for other foods (onions, peppers, stock, tomatoes, curry and thyme.
b. The meat and plant fusion will cost a $0.03 more per ounce so a 22 oz bag of chicken without the
pea protein is $5.94 and with would cost $6.38.
Portion Control, Nutrition and Costs
1. Strengths & Weaknesses: There are written portions which are aligned with nutritional
and monetary needs. The written portions are not what is actually performed.
2. Key Improvement Recommendations: Hire servers to serve the food and account for
proper portioning of food.
3. Action Plans: Hire a line of servers per station and train them in weighing of food (NIST
weights and measures)
4. Financial Impact of Recommendations: The avg. cost to hire an employee is about
$4,000 so the total for 3 servers per station would be $72,000.
Facility Layout, Equipment and Effectiveness
1. Strengths & Weaknesses:
a. The layout is convenient for students to get around but the first station they see is the least
nutritious food in the facility (burgers, fries, sausage pastry).
b. The cold holding does not keep the food completely cold
c. The utensils are unorganized at stations
2. Key Improvement Recommendations:
a. I would either offer more nutritious items at that station or switch the items being prepared there.
b. Use of closed cold holding stations to maintain proper temperature
c. Use of utensil hangers and organizers
3. Action Plans:
a. Purchase essential equipment to maintain proper temperature (Tablecraft Caterware CW40169
22" x 12" 6 Qt. Full Size Cold Server)
b. Purchase utensil hangers
c. Adjust layout for first station
4. Financial Impact of Recommendations:
a. The cost of each cold holding station is $8,768.10
b. The utensil holder is $56.99
Safety/ Sanitation
○ The first violation spotted was the use of a dirty ladle and improper washing
of that ladle. The ladle had food on it and was just rinsed in the hand washing
sink than used again. This violates section 8:24-4.6
○ The second violation I spotted was that there was no soap at the second hand
washing station. This is a violation of 8:24-6.7
○ The third violation was mislabeling of the refrigerated items. They were
labeled with the day they were created but not with the projected expiration
date. This violates 8:24-3.2 Sources, specifications, and original containers
and records section 3. Packaged food shall be labeled as specified in N.J.S.A.
24:5-17.
Safety/ Sanitation continued

1. Strengths & Weaknesses:

a. Management is very aware of safety and sanitation and promotes it (meetings)
b. Staff is not always compliant due to fast paced environment and unorganization with recipes
2. Key Improvement Recommendations:
a. Train staff once a semester on sanitation/safety and why it is important
b. Have a questions and concerns box where employees can state safety and sanitation questions
and concerns to be addressed at meetings
3. Action Plans:
a. Hold trainings and review guidelines with staff
b. Guide staff into paying more attention to details
4. Financial Impact of Recommendations:
a. Paying staff for the training