Gustosos

Created by:

Nadine Beaini, Sonia Lopez Perez, Kathy O’Connor, Dafne Perez and Sean Singh
 Table of Contents

Part I: Description and Background…………………………………………………..3-4

Part II: Menu……………………………………………………………………...

IIa: The Menu………………………………………………………………..4-6

IIb: Standardized Recipes…………………………………………………....6-7

IIc: Food Cost and Menu Pricing……………………………………………..7-8

IId: Nutritional Goals and Analysis……………………………………………..8-10

Part III: Facility Layout and Equipment……………………………………………...10-15

Part IV: Food Safety…………………………………………………………………..15-18

Appendices……………………………………………………………………………………….

A: Sample Menu (s)…………………………………...………………………19-21

B: Five Recipes………………………………………………………………..22-25

C: Two Standardized Recipes…………………………………………………26-27

D: Raw Food Cost, Percent Yield, Edible Portion Cost, and Menu Price.……28-30

E: Nutrition Facts for Five Menu Items……………………………………….31-32

F: Nutrition Comparison Table………………………………………………...33

G: Floor Plan…………………………………………………………………...34

H: Equipment List……………………………………………………………...35-37

I: Dream Board…………………………………………………………………38

J: HACCP Plan………………………………………………………………....39-40

References……………………………………………………………………………...41-42

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Description & Background Part I

Gustoso believes that a great meal can be easily accessible, with the convenience of

delivery. The purpose at Gustosos is to ease the downsides of restaurant visits, while upping the

value of customers' delicious meal. Gustosos’ menu will feature authentic dishes using

locally-sourced farm fresh ingredients as well as gluten-free options. Gustoso’s strives for

freshness and authenticity at an affordable price.

Gustoso's is a ghost kitchen in La Mesa near downtown San Diego. This location was

chosen to eliminate focusing on having a dining experience nearby a livelier and themed

environment such as the Gaslamp Quarter or Little Italy. With delivery and pick up only, having

a kitchen just outside of Downtown San Diego will save time on rent cost but still be close

enough to the majority of San Diegans. In which there can still be a good number of orders and

traffic. Post COVID-19, online ordering has become widely preferred in most households, so it is

believed that this method of food delivery will be more appealing to the public.

A problem in dining near downtown is that there isn't much free public parking. It gets

especially crowded during dinner time after 5 p.m. There are a ton of great restaurants in San

Diego, but not everyone wants to deal with the stress of driving through busy, hectic city streets.

That's where Gustoso’s try to fit in. Gustoso’s want to be able to provide a great meal along with

a wide selection of wine and beer. The aim is to have it delivered straight to people's doors to

save them the time and prevent drinking and driving. The target audience will be the busy

working class who don't want to go back out and deal with San Diego traffic again after coming

home from work.

The biggest trend that Gustoso’s establishment will incorporate versus others in the area

is the use of ghost kitchens. With the COVID-19 pandemic, food delivery operations have

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expanded due to demand from the public as mentioned in the trends PowerPoint, ghost kitchens

have skyrocketed after the pandemic and 20% of orders are now digital. 1 Consequently, the two

main trends that will be implemented are the use of ghost kitchen digital deliveries and delivery

of alcoholic beverages.

Running a ghost kitchen also eliminates the need for hiring a serving staff. This allows

for the staff at Gustosos to focus on delivering high quality, authentic Italian food at a cheaper

price. Without a dining room, there is a reduction of food waste. This promotes a more clean and

eco friendly environment at Gustosos.

Gustoso's will be a restaurant that only calls in orders for pick-up or delivery. Many

customers nowadays prefer take-out rather than dining in. Gustoso’s team wants to focus on

making dinner quick and easy for everyone. That said, hours of operation will be on

Monday-Thursday and Sunday from 11 a.m. to 11 p.m. and Friday through Saturday 11 a.m. to 2

am. Depending on the holiday, hours of operation may vary, causing Gustosos to close early or

close completely for the day. ie: Christmas Eve and Day and New Year's Eve and Day would be

Closed.

The Menu IIa

Gustosos’ philosophy is to bring fresh and authentic meals to their target market. Cultural

heritage and traditions can be passed on through foods, that is why at gustosos, a focal point is to

promote authenticity. This is reflected in the format of the menu, with it’s farm fresh feel, as well

as the carefully thought out menu items (See Appendix A- Foods). Using the traditional italian

names for the menu items, underscores Gustosos’ commitment to authenticity. While including

menu items that contain farm-to-table fresh ingredients that ensures patrons will enjoy

time-proven, yet innovative recipes. Using the ghost kitchen concept in the hot delivery segment

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of the restaurant marketplace allows Gustosos to create a wide variety of menu choices for

patrons to enjoy at home or on the go.

The ghost kitchen industry trend topped 19.4 million in 2019. 1 This statistic is pre-covid.

The covid pandemic has created a challenge to all foodservice segments. The ghost kitchen is

becoming a low cost, effective way to provide fine dining menu selections at relatively low price

while not sacrificing quality. According to National Restaurant Review, the new ghost kitchens

arising from the covid closures have been popular, but service and quality have suffered.2

Gustosos aims to fill this lack and create a fine dining to go segment in the industry. The

Gustosos’ menu reflects this higher end dining aspect, while emphasising freshness and

affordability.

With that being said, Gustosos menu is designed to target all demographics but was

specifically created to satisfy the likings of the target market of 21 to 31 years of age. By offering

an online service menu Gustosos is able to target a younger generation who appreciate the

benefits of fast and efficient service by pre ordering online. The implementation of alcohol

targets adults who appreciate the enhancing of a dish's flavor by incorporating an alcoholic

beverage to the meal. Gustosos menu is based on Italian classics yet offers a “build your own”

option and a gluten free option to benefit a heterogeneous group of consumers. Gustosos uses the

ghost kitchen approach to target the busy adult which is why the dish menu is organized into

only five sections which makes decision making fast and simple.

Gustoso’s menu will be the static menu. Because the target audience is individuals who

are busy on a daily basis and want a place to get quick, healthy, and authentic meals, Gustoso's

menu is simple and self-explanatory. In addition to a static menu, the Gustoso’s team strives to

create a wider menu, usually organized into sections, that isn't updated very frequently. Because

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a static menu isn't updated frequently, the customer experience is consistent. However, the fact

that static menus are so wide, opens up a lot of possibilities for a consistent experience.3 A static

menu typically lists all of the items that a bar or restaurant has to offer. It could be on digital

display boards or paper menus.3

Standardized Recipes IIb

Standardized recipes are recipes that undergo trials, tests, and evaluations to be accepted

by a food service operation (See Appendix C). The goal of a standardized recipe is to produce a

consistent yield and quality each time the recipe is used. There is a cycle of three steps required

to make a standardized recipe, which includes recipe verification, product evaluation, and

quantity adjustment. In order to verify the recipe, it is important to make sure that it is accurate

and all changes are accounted for. Once this is perfected, you can then evaluate the products

appearance, ingredients used, labor time, as well as making sure you have the proper equipment.

After the product has been evaluated and the recipe has been verified, you can then begin making

quantity adjustments for the recipe. The purpose of having a standardized recipe is to ensure that

you have predictable and trustable results that the customers, manager, and staff can trust. Not

only does it guarantee customer and staff satisfaction, but it will also reduce variability, be cost

effective, and allow for food cost and selling price to be calculated.

A standardized recipe begins by listing the ingredients based on which ones will be used

first. The amount of each ingredient is best described in weight for the best accuracy but can be

seen in volume too. If the ingredient is raw, the way it’s prepared or cut will also be described.

The amounts of each ingredient will correlate with the amount of servings the recipes make,

which will also be near the top of the recipe along with estimated prep and cook times. The

cooking procedure will be listed in steps below. The steps will tell the cook which ingredients

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will be prepared first, when they need to be combined, what utensils need to be used,

approximate cooking temperatures, and how long the recipe will be cooked under that

temperature. The recipe procedure will end off with serving, plating, and presentation

suggestions to look as appealing as possible. Since the recipe likely will make more than one

serving, the final yield will tell how many servings one batch will have.

Standardized recipes offer management and staff many advantages. Procurement of raw

materials can be planned precisely because quantities are well defined and are always the same.

This applies to fiscal planning for food items as well as equipment for preparation and employee

time. Employee work time can be determined because the processing time is always the same.

Standardized recipes are also a beneficial teaching tool for new help in the kitchen. Nutritional

analysis is consistent, and customer satisfaction is consistent. Because of the uniform quality and

quantity, employees are ensured their product is consumer-pleasing, leading to greater employee

satisfaction and productivity.

However, there are drawbacks to standardization of menus. There is upfront time and cost

in designing and testing the standardized menu. Verification and evaluation also take time.

Employees must be trained and know the importance of using the standardized menu. Employees

are not allowed any deviation, which might hamper employees creativity. Also, the quality of

ingredients must be consistent as well. These disadvantages are not enough for the

standardization of menus to not be used in the kitchen, as the advantages outweigh

disadvantages.

Food Cost & Menu Pricing IIc

The factor method was used for the pricing approach (See Appendix D). This is the most

common pricing approach used in the foodservice industry because it is simply calculated by

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dividing food cost percentage by 100 to find factors and then finding selling price by multiplying

factor by raw food cost . In order to account for the hidden cost, there will be a 10% cost addition

to the original price. Pricing approaches implied into the menu pricing includes the odd number

approach which is defined with the menu prices ending in 5,7, or 9. Another menu psychology

implied will be the magic number approach which is defined as not using the money symbol on

the menu prices.

Menu psychology will match up with Gustosos philosophy of only using fresh

ingredients. Consequently the menu descriptions will highlight any fresh and local quality

claims. Portion size will not be stated on the menu unless the serving size is the main attraction.

In order to increase beer sales, specific menu items will be recommended with specific beers

(See Appendix A- Beverages).

To ensure financial gain, hidden cost will always be implied to menu items. To ensure

financial gain it is essential to not overpay for certain ingredients such as tomatoes or cheese.

Standardized recipes will be used according to expected sales in order to avoid overproduction.

Items with higher risk of spoilage will be priced at a higher markup.

Nutritional Goals & Analysis IId

Due to the heavy use of salt in many pastas and pizzas, they will have high amounts of

sodium. Gustoso’s goal is to achieve less than 800 mg of sodium per meal (See Appendix E). In

order to do this we would have to limit our use of processed foods such as canned tomatoes and

make our own sauce from fresh tomatoes in order to have better control of salt put in. For

cooking pasta noodles, we would have to limit the amount of salt put in the water because many

of our sauces will likely contain a high amount of sodium already.

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 Italian food is notorious for using lots of dairy products and eggs in their cooking which

can lead to high amounts of saturated fat. The plan is to reduce saturated fat in our meals to at

most 15% of total calories in our main dishes. For instance if a recipe calls for heavy cream, we

may choose to substitute with evaporated milk. If butter is needed for a recipe, we can choose to

substitute it for olive oil.

Salt is used in nearly all of our menu items, and is added throughout the recipe in

multiple steps. In cooking pasta noodles, it was found that only 3% of salt, regardless of how

much was put in the water, was absorbed by the pasta noodles. This allows us to use a greater

proportion of salt for the sauces since we’ll be making them in house from mostly fresh

ingredients rather than canned versions which may contain too much sodium. 800 mg was

chosen since that is approximately 1/3rd daily intake recommended by the Dietary Guidelines for

Americans, which is less than 2,300 mg/day. We were able to hit approximately 800 mg or below

for our antipastos, salads, and most pastas (See Appendix E). However we struggled with getting

the sodium intake level low enough for the pizzas. Salt is added in nearly every part of the pizza,

from the dough, sauce, cheese, toppings. Reducing the amount of sodium to 800 mg would likely

sacrifice too much of the flavor, however there are still ways to decrease it slightly. For example,

we could make our own mozzarella and tomato sauce. That way we can better control the

amount of sodium going into the whole dish, and we wouldn’t have to rely so much on processed

ingredients with high amounts of salt.

We tried to limit each meal’s saturated fat to be under 15% of its total calories. For daily

intake, it is recommended to have less than 10% of your calories from saturated fats. However,

with the amount of dairy we’d be using and how it’s such a core component of most of our main

dishes, it would be too difficult getting it that low. So we chose 15% as a way to give us some

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extra leeway. We were able to hit that goal on dishes that either had no dairy or very minimal

amounts, but it became too difficult to achieve for dishes such as carbonara which use up a lot of

eggs and cheese in its recipe (See appendix F). It is unlikely we will get a dish like that to under

15%, but ways we could reduce saturated fats is to substitute butter for olive oil and use low fat

cheeses.

Facility Layout and Equipment Part III

As a rising ghost kitchen business, Gustoso’s will be an open floor plan (See Appendix

G). The workplace has a direct impact on the productivity and performance the Gustoso’s team

demonstrates. Many modern businesses choose an open office layout, which eliminates cubicles

and allows employees to collaborate more easily. Even though the open floor plan provides more

freedom and creativity, Gustoso's will include quiet working areas, private conference rooms,

and other distraction-free options for employees. The main goal is to have this new environment

and structure feel comfortable for anyone. There won’t be a need for a dining area so staff are

able to designate the majority of the building to the kitchen. A building of at least 5,000 square

feet will be required to accommodate the kitchen, food and drink storage, and pick up areas.

There will also need to be an outdoor parking lot that can hold multiple delivery drivers,

customers picking up their orders, as well as staff. 3,000 square feet would be enough to hold

roughly 18 cars, or six cars per 1,000 square feet.

As a ghost kitchen operation, it is not necessary to dedicate much funds to a dining area

or decorations. A large parking space next to the kitchen will be needed for delivery drivers to

come in or for customers picking up their own orders. Gustoso’s will be occupying a small

warehouse- like building, and can be easy to miss amidst other bigger and more extravagant

buildings. A primarily black building with sections of white can help us stand out. The white

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contrasting with the black pops out and can help us be more noticeable so the incoming delivery

drivers and customers know where to go. The black aligns with Gustoso’s identity as a ghost

kitchen, or a dark kitchen as it’s sometimes called. The outer surface of the building will be

decorated with vibrant yet low maintenance green plants. This helps give us a more natural and

refreshing look, which can draw in customers expecting the same natural and fresh ingredients in

their food.

Gustaso’s has a large menu, meaning the need for a large kitchen is necessary. For this

reason, Gustoso’s will have a large open kitchen of 70-150 foot candles to ensure there is enough

space for prepared ingredients and dishes, as well as the kitchen staff. However, Gustoso’s will

be sticking primarily to Italian cuisine so there won’t have to be a worry about storing too many

different kinds of ingredients and cooking equipment (See Appendix H). Gustoso’s large walk-in

refrigerator will be the means of storing most of the produce, cheeses, and sauces. On the same

floor will be the wine cellar and drink fridges where the alcoholic beverages and sodas will be

stored and purchased by the bottle.

Since only take and delivery orders are made, plastic spoons, forks, and knives will be

distributed with customer’s food. Paper napkins and straws will also be provided. The food will

be taped up in a white paper bag with the company logo so the customer knows their food hasn’t

been touched by the delivery driver. Cardboard pizza boxes with Gustoso’s logo will also be

provided taped up. Food presentation will be difficult to show in plastic take out boxes, but can

still be implemented. Black plastic tubs with clear lids will be used so the customer can see their

food before opening. Dishes such as pasta and salads will be packed tightly to reduce wiggle

room when their food is being delivered. Each antipasti ingredient will be in their own group in

the plastic bin to give off a cleaner and well prepared look.

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 This establishment will be well known for the corporate responsibility of sustainability.

Sustainability is multidimensional. It means “operating in a way that protects, preserves or

restores the natural environment, promotes social equity, enhances the lives of people and

communities and contributes to economic prosperity for shareholders and stakeholders”. 4 A

report by the Nielsen Company 5 states 74% of Millennials and 72% of Gen Z consumers, which

is one half of Gustoso’s target market, are willing to pay more for sustainable products and

services and that brands committed to sustainability grow 4% compared to less than 1%. As far

as employee turnover and engagement, The National Environmental Education Foundation

(NEEF) released a survey report concluding alignment, pride, effort and company advocacy all

were impacted by a positive commitment to sustainability.5 With all this evidence, and with a

heart for lessening environmental impact for the good of the planet, this establishment's

ownership will strive to address all areas in equipment and layout that can be impacted.

Modular equipment will be procured when possible to keep the kitchen layout in as small

a footprint as possible. This will also reduce heating and lighting costs, reducing energy

consumption and lowering operating costs. Leadership in Energy and Environmental Design

(LEED) certified, energy efficient equipment will be used whenever possible to guarantee the

most energy efficient equipment is in use. Sustainable serving equipment will be used, and since

this establishment is not serving inside, togo boxes and bags will be recyclable, easily degradable

products only. Soy ink is shown to reduce water systems pollution 4, as well as having many

other economic and environmental benefits, and will be used on menus and packaging.

Production equipment and fixtures using water will be equipped with low flow devices

and products that reduce water use such as WaterSense toilets with a 20% reduction in water use.

While Gustoso’s footcandle lighting requirements are high enough for safety measures, led bulbs

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which use 75% less energy than incandescent and have a longer lifespan, will be used for energy

use reduction.4

Tracking technology for inventory will be used to calculate and control inventory days on

hand and a kitchen display system will be used for waste reduction for paperless tickets and less

mix up on orders that could lead to food waste. A food waste composter will be available for

food waste that does occur.

There are many aspects that fall into creating a floor plan. With that said, concerns are

included. For instance, open floor plans are noisier and may be more chaotic. Conversations of

any sort can easily be overheard. Passers-by can lead employees to become distracted. Even

while the kitchen staff should constantly strive to keep the kitchen as clean as possible, they may

not be able to keep up. On a busy night, dishes may accumulate and prep stations may become

clogged. It's not ideal, but it's a common occurrence. A tense night can be made much more

stressful by having an open kitchen. Cooks can wait until you have free time to clean up a tiny

mess in a closed kitchen. However, no matter how lengthy ticket times are, cleaning in an open

kitchen cannot be postponed.

Since Gustosos is a ghost kitchen, the focal point leans more towards the comfort of its

employees and their safety in the kitchen. Since the need for a dining area has been eliminated,

this will allow us to provide employees with bigger break room space. A section of titchen will

be secluded for employees, with tables, cubbies, chairs, and a tv for entertainment. Gustoso’s

also plans on having a lot of kitchen space to eliminate coworkers from getting in the way of

each other. Emphasis is put on the outdoor image to draw more attention to the establishment. To

eliminate misleading the customers, big windows will be installed throughout the restaurant for

easy visual access inside to realize it is a ghost kitchen. The goal is to have the outside heavily

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decorated with greenery, such as vines, stone crops, hostas, sedums and other vibrant plants that

bring attention but dont require alot of care (See Appendix I). The restaurant sign will be big,

black, and bold, and surrounded by streetlamps for an easy read. The outer walls will be offwhite

bricks, this will make it even easier to read the sign as well as bring more attention to the plants.

Below are some examples of different plants and lights that will be used to decorate the outside.

State and local governments keep a close eye on restaurant rules. Different government

regulatory authorities are in charge of different areas of different businesses. The Food and Drug

Administration's (FDA) Food Safety and Inspection Service (FSIS). The Food Safety and

Inspection Service (FSIS) is a public health department within the United States Department of

Agriculture that is in charge of supervising the nation's commercial supply of meat, poultry, and

processed egg products.6 The Food and Drug Administration (FDA) is a federal agency that

regulates (FDA). The FDA safeguards public health by ensuring the safety of foods other than

meat, poultry, and egg products.6 They've also defined state-by-state food service codes and

restrictions.

More light is needed to ensure Gustoso’s staff is safe and capable of seeing what they are

working on. For this reason,there will be foot-candles of 70-150 to ensure staff safety when

chopping, cooking, prepping, and handling all food in the kitchen. Safety features will be

installed on all cutting machines as well as ensure proper treatment is used when handling

firewood ovens. All machinery/ kitchen utilities that produce extra sound will be isolated but still

easily accessible. All staff will also be required to follow the Occupational Safety and Health Act

(OSHA), which ensures safe and healthful working conditions. Although customers are not

served at the physical restaurant location, their products are still handled with care and proper

sanitation. All food will be packaged and sealed separately to ensure there is no cross

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contamination. Paper bags will be used and taped shut making sure to reduce the risk factor of

anything getting in or out of the bag. Utensils, napkins, straws, and other necessities will be

provided in all customer’s purchases.

Food Safety Part IV

The Hazard Analysis Critical Control Point system (HACCP), is a process control system

that identifies potential hazards (biological, chemical, and physical) in the food manufacturing

process and takes severe measures to prevent them from occurring. Hazards are less likely to

arise when each step of the process is closely monitored and controlled. HACCP is significant in

food production because it prioritizes and controls possible dangers. The food business can better

convince consumers that its goods are as safe as science and technology allow by controlling

significant food concerns such as microbiological, chemical, and physical pollutants.7 The

preservation of public health is improved by lowering foodborne dangers.

Bacteria, parasites, fungus, and viruses are examples of biological risks. They can grow

in poorly handled food or as a result of external contamination. Microorganisms are also the

leading cause of foodborne illness, about 92% of cases.8 S. aureus is a common bacteria causing

foodborne illness that is found on people's skin. It can be transmitted by touching skin and hair

while preparing food.

Hazardous chemicals, such as insecticides and machine lubricants, are examples of

chemical risks. These dangers exist at every level of the food handling process. Ensuring that the

chemicals used in operation are stored separately.8

Physical dangers are objects which sully nourishments such as pieces of glass or metal,

toothpicks, gems or hair. Broken glass found in a dish may cause cuts in along the GI tract and

internal bleeding. It may also pose a choking hazard if the piece was big enough. Careless

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behavior in the kitchen while cooking can cause this especially in a dirty work station. Care

ought to be taken amid the planning preparation in order to diminish the chance of defilement.

Some bacteria and viruses that can be common in food if correct protocol isn't taken in

place are: Microbiological pollutants such as Salmonella, Escherichia coli (E. coli) O157:H7,

Listeria, Campylobacter, and Clostridium botulinum.8 Overall, the HACCP is intended to

concentrate on and control the most serious risks (See Appendix J).

Critical limit is the marker set related to a biological, chemical, or physical parameter in

hopes to eliminate or reduce food safety hazard to an acceptable level. It can be a maximum and

or minimum number that can be measured, monitored, or observed for prevention. Every critical

control point must have one critical limit and it may be related to temperature, time, pH, or even

water activity.

Monitoring procedures is a plan that includes observation and monitoring to make sure

critical limits are being met. It is the action in place to make sure critical limits are hit during

critical control points. Corrective actions take place as a consequence of not meeting critical

control points and they will establish an elimination of the problem. Such as disposing of the

food item in order to protect customers from foodborne illness.

There are many potential foodborne illnesses associated with a food service

establishment. Some of the potential biological illnesses can be caused by bacteria, molds,

parasites, and viruses. Gustosos ghost kitchen will have many foods items in the recipes that are

sustainable for biological illnesses to grow in such as the presence of protein, water, moist, meat,

dairy, eggs, and carbs. It is essential to keep acidic foods outside the range of 4.7-7.5 because

bacteria thrives in neutral or slightly acidic pH. Temperatures must be kept outside the danger

zone of 41-134 degrees fahrenheit because bacteria intoxications such as clostridium perfringens

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thrive in this temperature. Food should not be kept in the danger zone for more than four hours

to avoid foodborne illness. Moisture needs to be kept away from the hazard zone which is

.85-1.0 because all microorganisms require free water to thrive and therefore under .85 of water

activity is considered optional.

Foods need to be cooked and chilled at proper temperatures at all times. There will be an

addition of shallow pans to the list of equipment because of their efficiency to cool food properly

and therefore avoid bacteria foodborne illness intoxications such as clostridium perfringens. It is

also important to separate food with color coded cutting boards in order to avoid cross

contamination throughout the establishment.

One of the most important ways to protect customers is to enforce proper hand washing

which is defined as using running water of 100 degrees fahrenheit while washing hands and arms

for 20 seconds. The employee will be instructed to use a paper towel or hand dryer to dry hands.

Soap should be leathered thoroughly while also targeting the nail area. Hand sanitizer may be

used after hand washing. Hand washing should be done constantly and as necessary. For

example, after using the restroom or before and after handling raw food.

Practicing personal hygiene with-in employees will be enforced. If an employee is sick

he or she will be sent home. Employees should wear clean clothing as well as no jewelry and a

hair net. Employees will be instructed to have short and no polish on nails. Gloves will be worn

after hand washing.

The establishment will practice sanitation of all surfaces using heat or chemicals. There

will be an addition of a three compartment sink for dirty dishes and the employees will be trained

using the five essential steps for proper repercussion.

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 A potentially hazardous ingredient that Gustosos may encounter is mussels (See

Appendix J). Most shellfish, such as mussels, can cause poisoning in humans, which can lead to

symptoms such as diarrhea, nausea, and vomiting and in more extreme circumstances paralysis.

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Appendices

Appendix A: Gustosos Menu- Beverages

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Appendix A: Gustosos Menu: Food

Menu

Antipasti Pizza
Bruschetta (pair w/ red wine) 10 Margherita (pair w/ tiziano) 14
Grilled bread rubbed with garlic and topped with homemade marinara, basil and salt
olive oil, tomato, mozzarella Prosciutto e rucola 24
,Bastoncini di mozzarella 10 Parma prosciutto, mozzarella, truffle oil.
Mozzarella sticks served with homemade marinara Salamino piccante 18
Pizza patatine fritte 8 salame, mozzarella, basil, parmigiano
French fries topped with cheese, pepperoni, marinara Prosciutto cotto e funghi 18
Alfredo patatine fritte 8 mozzarella, ham, artichoke, mushrooms.
French fries topped with homemade alfredo sauce Quattro Formaggi 16
Frittura mista 18 mozzarella, fontina cheese, parmigiano reggiano,
Fried shrimp, calamari, zucchini gorgonzola
Pepate di cozze 16 Quattro stagioni 16
Mussels steamed in white wine, garlic, tomatoes, artichoke, prosciutto, mushroom, olive, ham
grilles focaccia Ortolana 18
Polipo (pair w/Rose) 10 zucchini, eggplant, mozzarella basil, olive oil.
Meatballs Capricciosa 18
Burrata mozzarella 10 mozzarella, ham, mushroom, artichoke, tomato
Burrata served with tomato, basil, and olive oil Diavola 18
Spicy pastrami, chili peppers, olives
Salads Build your own 14
Insalata di rinforzo 10
Cauliflower, peperoncini, carrot, bell pepper, olive Speciale
oil, red wine vinegar. Polpette 16
Insalata di tonno e fagioli 12 wood roasted meatballs, tomato, polenta
Tuna, cannellini beans, lemon, parsley, onion Lasagna 16
Insalata Russa 12 mozzarella, meat ragu, parmigiano reggiano
Carrots, peas, potatoes, eggs, homemade Parmigiana 16
mayonnaise eggplant parmigiana, fresh basil, mozzarella, marinara
Insalata mista (pair w/rotari) 14 Pollo al mattone 16
Baby greens, vine-ripened tomatoes, balsamic children breast marinated in lemon. Rosemary, red
Vinaigrette chile, focaccia panzanella, and wood fired vegetables

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Pasta
Gnocchi di patate dolce* 18 *Gluten free selection
Sweet Potato gnocchi in garlic aioli, mild sausage, Pasta Al Pesto Di Rucola 18
Parmigiano reggiano. Chickpea pasta, broccoli, homemade pesto sauce
Gnocchi con gorgonzola 20 Pasta al peperoncino arrosto 18
Gnocchi, gorgonzola cheese, cream, parmigiano reggiano. Chickpea pasta, red peppers, mushrooms, handpicked
Spaghetti ai frutti di Mare 22 spices.
Mussels, shrimp, calamari, salmon, garlic, white Ravioli di spinaci e formaggi 20
wine, tomato sauce. homemade gluten free ravioli, spinach, parmigiano
Penne Pomodoro Basilico 16 reggiano, ricotta cheese.
Penne, basil, homemade marinara, parmigiano reggiano
Carbonara 16 Dolci
Crispy guanciale, egg, parmigiano, pecorino. Canestrelli 8
Cacio e pepe 16 egg yolk cookie
Parmigiano, pecorino, freshly ground pepper Tiramisu 10
Pappardelle ai funghi 18 Espresso, mascarpone cheese, biscotti
Cream, pappardelle, mushrooms, spinach, parmigiano Panna Cotta Tart 10
reggiano. chocolate and vanilla tart topped with berries.
Tajarin al Tartufo 24 Cannoli 8
Tagliolini, parmigiano reggiano, white truffle. Pastry filled with ricotta cheese and chocolate chips
Vesuvio al Ragù di Salsiccia 18 Panna Cotta 10
Vesuvio, sausage, garlic, peperoncino custard topped with berries and raspberry sauce
Paccheri al forno 18 Babà 10
Paccheri, cherry tomatoes, mozzarella, ricotta, parmigiano sponge cake soaked in dark rum syrup
reggiano.
Pasta al tonno 18
Homemade marinara, garlic, fish sauce, tuna
Ravioli di formaggi 20
Four cheese ravioli topped with cream sauce,Sun-dried tomatoes,
spinach, and parmigiano reggiano.
Ravioli di spinaci 18
Ravioli stuffed with ricotta, parmigiano reggiano, spinach, sauteed in butter.
Ravioli di zucca 16
Ravioli stuffed with homemade pumpkin filling
Tortellini alla crema 18
Meat stuffed tortellini covered in creamy alfredo sauce

20
Appendix B: Five Menu Items Recipes
1. Margherita Pizza
● 1 pound whole wheat pizza
dough
● 1 large can (28 ounces) whole
San Marzano tomatoes
● 12 ounces (dry weight)
ovoline-type mozzarella or
other fresh mozzarella balls,
ideally water-packed
● Handful of fresh basil, thinly
sliced plus small leaves
● Additional garnishes: Drizzle
of extra-virgin olive oil, flaky
sea salt or kosher salt and
optional red pepper flakes
Carbonara
● 3 tbsp of kosher salt
1. Preheat the oven to 500 degrees
Fahrenheit with a rack in the upper
third of the oven. If you’re using a
baking stone or baking steel, place it
on the upper rack. Prepare dough
through step 5.
2. Place a medium mixing bowl in the
sink and pour the canned tomatoes
into the bowl, juices and all. Crush the
tomatoes by hand. Spread about 3/4
cup of the tomato sauce evenly over
each pizza, leaving about 1 inch bare
around the edges.
3. If your mozzarella is packed in water,
drain off the water and gently pat the
mozzarella dry on a clean tea towel or
paper towels. If you’re working with
large mozzarella balls, tear them into
smaller 1-inch balls. Distribute the
mozzarella over the pizza,
concentrating it a bit more in the
center of the pizza, as it will melt
toward the edges.
4. Bake pizzas individually on the top
rack until the crust is golden and the
cheese is just turning golden, about 10
to 12 minutes (or significantly less, if
you’re using a baking
stone/steel—keep an eye on it).
5. Top each pizza generously with fresh
basil, followed by a light
back-and-forth drizzle of olive oil, a
sprinkling of salt, and red pepper
flakes, if you wish. Slice and enjoy.
Leftover pizza will keep well in the
refrigerator for up to 4 days.
1. Heat 6 qt. water in a large pot over
high. When water starts to steam, add
21
● 4 oz of pancetta Italian bacon
● 2 oz of Parmesan
● 4 large egg yolks
● 2 large eggs
● 2 tbsp of extra virgin olive oil
● 1 lb bucatini
3 Tbsp. salt and cover the pot with a
lid (this will bring water to a boil
faster).
2. While you are waiting on the water, do
a little prep. Remove 4 oz. guanciale
from packaging and cut into about
1x¼" strips. Finely grate 2 oz. cheese
and set aside one-quarter of cheese for
later.
3. Whisk 4 egg yolks and 2 whole eggs
in a medium bowl until no streaks
remain, then stir in remaining grated
cheese. Add several cranks of pepper
and set aside.
4. Working next to pot, heat 2 Tbsp. oil
in a large Dutch oven or other heavy
pot over medium. Add guanciale and
cook, stirring occasionally, until crisp
around the edges, 7–10 minutes.
5. Remove pot from heat. Using a
wooden spoon, fish out guanciale and
transfer to a small bowl. Pour fat into
a heatproof measuring cup, then add
back about 3 Tbsp. to the pot. Discard
any remaining fat.
6. Cook 1 lb. pasta in boiling water,
stirring occasionally, 2 minutes shy of
package instructions. Just before pasta
is finished, scoop out 1¾ cups pasta
cooking liquid with the same
heatproof measuring cup.
7. Add 1 cup reserved pasta cooking
liquid to Dutch oven and bring to a
boil over medium-high. Drain pasta in
a colander, then transfer to Dutch
oven.
8. Cook pasta, stirring constantly and
vigorously, until al dente and water is
reduced by about half, about 2
minutes. Remove pot from heat.
9. Whisk ¼ cup pasta cooking liquid into
reserved egg mixture, then very slowly
stream into Dutch oven, stirring
constantly, until cheese is melted and
egg is thickened to form a glossy
sauce. Season with salt, if needed.
22
 Thin sauce with remaining ½ cup
pasta cooking liquid, adding a
tablespoonful at a time, until it's the
consistency of heavy cream (you most
likely won’t use all of it)
10. Mix in guanciale and divide pasta
among bowls. Top with pepper and
reserved cheese.

Insalta Mista 1. In a large bowl, add mixed greens.

● 4 cup mixed green 2. In a jar with a lid, add olive oil,
● 2 ounces parmesan shaved
balsamic vinegar, salt and pepper.
● 1 cup grape tomatoes
Shake vigorously.
● 1/4 cup pine nuts
3. Toss dressing with salad.
● 1/3 cup olive oil
4. Add in parmesan, tomatoes and pine
● 1/4 cup balsamic vinegar
nuts.
● salt and pepper to taste

Bruschetta 1. Dice roma tomatoes, red onions, and

garlic. Finely dice basil. Add into a
● Roma tomatoes medium sized bowl
● Red onion 2. Add red wine vinegar and oil, and
● Garlic cloves salt/pepper and mix well. Let mixture
● Salt, Kosher sit for 10 minutes
● Black pepper 3. Grill french bread on each side for 30
● Basil seconds. Add tomato mixture and
serve

Cacio e Pepe 1. Boil 3 qts of water in a 5 qt pot.

● Water Season with 2 tsp of kosher salt. Add
● Spaghetti, packaged in pasta and stir for 2 minutes or right
● Kosher salt before it gets tender. Drain all except
● Butter, unsalted ¾ c of pasta water
● Black pepper 2. Melt 2 Tbsp of butter in a separate
● Parmigiano reggiano pan. Add pepper and cook for about 1

23
● Pecorino, grated minute until toasted
3. Simmer ½ c of leftover pasta water in
a separate skillet. Add in pasta and
melted butter. Reduce heat, add
parmigiano reggiano, and stir until
melted. Take the pan off heat, add
pecorino and stir until melted.
4. Stir until the cheese sauce coats evenly
around pasta and becomes al dente.
Transfer pasta into warm bowl and
serve

24
 Appendix C: Two Standardized Recipe

Bruschetta

Step Ingredients 1 152 304 Preparation instructions

servings servings servings

1 Roma tomatoes, fresh, diced AP 24 oz 28.5 lbs 57 lbs Dice roma tomatoes, red
Red onion, fresh, diced AP 2.66 oz 3.2 lbs 6.4 lbs onions, and garlic. Finely
Garlic cloves, fresh, diced AP 3 tsp 1.2 cups 2.4 cups dice basil. Add into a
Salt, Kosher AP ⅛ tsp .05 tbsp .1 tbsp medium sized
Black pepper AP ⅛ tsp .05 tbsp .1 tbsp bowl
Basil, fresh, finely diced AP 2.5 oz 6 cups 12 cups

3 Red wine vinegar AP 4 oz 9.5 cups 9.2 lbs Add red wine vinegar and
Extra virgin olive oil AP 4 oz 9.5 cups 9.2lbs oil, and salt/pepper and mix
well. Let mixture sit for 10
minutes

4 french bread, sliced AP 1 oz 19oz 38oz

Grill french bread on each
side for 30 seconds. Add
tomato mixture and serve

Cacio e Pepe

Steps Ingredient 2 serving 100 200 Preparation Instructions

serving servings

1 Water AP 8 cups 25 gallon 50 gallon Boil 3 qts of water in a 5 qt

Spaghetti, packaged EP 6 oz 18.75 lb 37.5 lb pot. Season with 2 tsp of
kosher salt. Add in pasta
Kosher salt AP 2 tsp and stir for 2 minutes or
right before it gets tender.
Drain all except ¾ c of
pasta water

2 Butter, unsalted AP 3 tbsp 1.6 cups 3.2 cups Melt 2 Tbsp of butter in a
Black pepper AP 1 tsp 1 cup 2 cups separate pan. Add pepper
and cook for about 1 minute

25
 until toasted

3 Parmigiano reggiano, grated AP ¾ cup 9.4 quart 18.8 quart Simmer ½ c of leftover
Pecorino, grated AP ⅓ cup 4.2 quart 8.4 quart pasta water in a separate
skillet. Add in pasta and
melted butter. Reduce heat,
add parmigiano reggiano,
and stir until melted. Take
the pan off heat, add
pecorino and stir until
melted.

4 Stir until the cheese sauce

coats evenly around pasta
and becomes al dente.
Transfer pasta into warm
bowl and serve

26
 Appendix D: Raw Food Cost, Percent Yield, Edible Portion Cost, and Menu Price

Bruschetta

Ingredients Serving Raw % Yield Wholesale EP Menu

Size: Food Price Cost Price
Cost

Grilled ⅛ $0.375 100% $6.89 $0.375

bread loaf

Garlic 2 $0.086 100% $1.29 $0.086

cloves/3
tsp

Extra virgin 0.5 oz $0.14 100% $4.75 $0.14

olive oil

Tomato 3 oz $0.213 91% $5.69 $0.237

Parmesan 3 oz $0.655 100% $6.99 $0.437

Basil ¼ cup, $0.1975 56% $0.79 $0.353

diced

Kosher Salt ⅛ $0.003 100% $1.98 $0.03

tsp/0.025
oz

Black ¼ tsp $0.006 100% $1.98 $0.06

Pepper

Red wine 0.5 oz $0.087 100% $2.09 $0.087

vinegar

TOTAL $2.4746 $2.075 $5.69

COSTS

Cacio e Pepe

Ingredients Serving Raw Food % Yield Wholesale EP Menu

Size: Cost Price Cost Price

Spaghetti, 6 oz $0.617 100% $3.29 $0.61

packaged 7

Kosher salt 2 tsp $0.0495 100% $1.98 $0.04

27
 95

Butter, 1 oz/2 $0.218 100% $3.49 $0.21

unsalted Tbsp 8

Black 1 tsp $0.024 100% $1.98 $0.19

Pepper 8

Parmesan ¾ $0.492 100% 6.99 $0.49

cups/ 2
2.25 oz

Pecorino ⅓ cup/1 $1.099 100% $8.79 $1.09

oz 9

TOTAL $2.497 $2.49 $6.87

COSTS 7

Margherita Pizza
Ingredients Serving Raw % Yield Wholesale EP Cost Menu
Size: 8 Food Price Price
Cost

whole wheat 16 oz $0.186 100% $2.99 $0.186

pizza dough

Whole San 28 oz $0.131 100% $3.69 $0.131

Marzano
tomatoes

Mozzarella 12 oz $0.499 100% $3.99 $0.499

Balls

Basil ½C $0.395 56% $0.79 $0.705

Extra-Virgin 0.5 oz $0.14 100% $4.75 $0.14

Olive Oil

Kosher Salt ⅓ oz $0.041 100% $1.98 $0.041

TOTAL $1.252 $1.702 $4.67/slice

COSTS $37.435 for
the whole
pie

Carbonara

28
Ingredients Serving Raw % Yield Wholesale EP Menu
Size: 4 food cost Price Cost Price

Pancetta 4 oz $1.247 100% $4.99 $1.247

(Italian
bacon)

Kosher Salt 0.6 oz $0.15 100% $1.98 $0.15

Parmesan 2 oz $0.437 100% $6.99 $0.437

Egg Yolks 24 oz $0.195 34% $5.69 $0.574

Egg 4 oz $1.49 85% $5.69 $1.75

Extra-Virgi 2 Tbsp $2.395 100% $4.75 $0.264

n Olive Oil

Bucatini 16 oz $0.249 100% $3.99 $0.249

TOTAL $6.163 $4.671 $12.85

COSTS

Insalata Mista
Ingredients Serving Raw % Yield Wholesale EP Menu
Size: 6 food Price Cost Price
Cost
(AP)

Lettuce 16 oz $0.311 100% $4.99 $0.311

green leafs

Grape 5.5 oz $0.434 100% $2.39 $0.434

Tomatoes

Parmesan 2 oz $0.437 100% $6.99 $0.437

Pine Nuts 2 oz $4.116 100% $10.29 $5.14

Olive Oil ⅓C $0.11 100% $4.79 0.11

Balsamic ¼C $0.11 100% $5.99 0.11

Vinegar

TOTAL $5.518 6.542 $15.17

COST

29
Appendix E: Nutrition Facts for Five Menus

30
31
Appendix F: Nutrition Comparison Table

Bruschetta Margarita Cacio e Pepe Insalata Carbonara

Pizza Mista

Serving size 1 (8 pieces) 1 (24oz) 1 (5oz) 1 (5oz) 1 (6oz)

Calories 545kcal 1514 kcal 501 kcal 206kcal 951kcal

CHO(DV%) 57.6g (26%) 123.7g (56%) 27.4g (12%) 5.5g (2%) 144.7g (65%)

Fiber(DV%) 8.2g (33%) 7.2g (29%) 1.6g (6%) 1.7g (7%) 7.2g (29%)

Sugar 24g 27.5g 0.5g 3.4g 8.4g

Protein(DV 13.2g (11%) 75.5g (61%) 22.2g (18%) 4.9g (4%) 44.1g (36%)
%)

Total fat 29g (38%) 80.7g (105%) 33.9g (44%) 18.7g (24%) 18.4g (24%)
(DV%)

Sat fat 4.0g 40.7g 21.9g 3.8g 6.9g

Cholesterol 0mg 0mg 91mg 6.4mg 331.5mg

Sodium 617mg (41%) 2763.4mg 609.2mg 283.8mg 864mg (58%)

(DV%) (184%) (41%) (18%)

Calcium 211.3mg 160.4mg 576.6 mg 118mg (12%) 208.8mg

(21%) (17%) (58%) (21%)

Iron 4.6mg(26%) 3.1mg (17%) 1.2mg (6%) 1mg (6%) 7.5mg (41%)

Potassium 500.5mg 83.8mg (3%) 65.7mg (3%) 107mg (3%) 80.4mg (3%)
(19%)

Phosphorus 139.6mg 15.9mg (2%) 217.6mg 0% 228.6mg

(20%) (31%) (33%)

Vitamin A 3742.9IU 4495.4 IU 1030IU 400IU (8%) 548.2IU

(160%) (193%) (44%) (23%)

Vitamin C 26.9mg 10% 0% 7mg (8%) 0%

(36%)
Cronometer was used to calculate all nutrients.

32
Appendix G: Floor Plan

33
Appendix H: Equipment List

Type of equipment Price Function Menu items

needed for

Large $4,609.00 Too keep foods at Dairy, vegetables,

Refrigerator 40° F. Essential for and sauces storage.

meeting food safety

regulations.

Freezer $2,939.00 Keep frozen foods Meats

0° F. Essential for

meeting food safety

regulations.

Combination $10,797.60 Heat up more Anything from the

Oven delicate food items. pizza and pasta

Essential for foods section.

that require a longer (Margherita,

cooking time. Prosciutto e rucola,

Salamino piccante)

Gas Range $3,753.00 Cook pasta noodles All pasta dishes

and sauces

Microwave Oven $3,049.00 Heat up less Meatballs

34
 delicate food items.

Essential for rapid

heating of items.

Drink Dispenser $2,689.00 Dispense customer Sodas & water

or employee drinks.

Essential for

disposing of water

for employees and

customers.

Dishwashing $6,529.00 Keep plates and Cleaning after

station equipment clean making any food

and sanitized. item

Blender $389.99 Gently and rapidly Ravioli di zucca,

blends any type of Polipo,

sauce or topping.

Shallow Pans $27.99 Cool foods safely. Meats, paneer

(avoid food borne tikkas, chicken

illness)

Conveyor toaster $499.00 Toasts up to 300 Bread, mozzarella

slices of bread at sticks.

time.

35
Convention food $649.00 Cuts and mixes a Tomatoes, onions,

processor variety of anything needed for

ingredients which marinara sauce

reduces prep time

Brick oven $6149.00 Wood fired pizza pizza

oven, cooks up two

7 at a time

Cellar $500.00 Wine and beer

Cash register $299.99

Beverage fridge $789.00 Wine and beer

Phone $40.00 To take orders For all items

36
Appendix I: Dream Board

37
Appendix J: HACCP w/ One Potentially Hazardous Food

Ingredient: Mussels, fresh

Process Potential CCP/Critical Monitoring Corrective

Hazards Limits procedure Action

Receiving Incorrect Should not Temp on receipt Reject Delivery

temperature exceed 50 F 1 if incorrect temp
Visual
Biological Refrigerate inspection for If repeated
pathogen immediately open shells, rejections, find
growth, debris. new supplier
Microsporidia Debris free
spp. Standardized
Mussel shells and validated
Chemical should not be icing
contamination, open procedures.

Metal inclusion High temp.

(fresh) Alarms , Adjust temp if
alarm time is
Pesticides Receive from under 15
(fresh) reliable source minutes

Storage Death of mussel 35-40 F Visually inspect Discard if any

Do not store for open and/or shells are open,
Improper temp fresh in water or dead pieces. freezer or cooler
encourages plastic bags. Fresh mussels: cooler temps are
pathogen growth Needs Process exceeded.
(fresh) ventilation. 12 immediately or
store in
Cross Do not overload refrigerated
contamination product in cooler coolers
11
(<50degF)
Store fresh 5-7
days in the Store raw food Freezer Temp
cooler or move undercooked e-monitor
to the freezer. food 11 FIFO and
Monitoring log
If frozen at 0,
will keep Proper date
indefinitely, best labelling
quality 2-3
months. 13

38
 Pathogen Thaw in cold Check on Discard if temp
growth, water until Temp temperatures. is exceeded
Prep/ environmental at 40 deg F 13
contaminants,
temperature. Prepare
immediately.
If served fresh,
can cause
foodborne
illnesses such as
vibrio
parahaemolyticu
s/hepatitis A 11
Follow proper
Improper handwashing Unannounced Disciplinary
personal hygiene procedures hygiene checks action for
handwashing
violations

Cooking Cook Cook until shells Visual Discard if shells

immediately open do not open
after prep

Holding after Bacteria growth Do not hold over Perform holding Discard if over
cooking between 40F and 2 hours at room timing two hours
140F 13 temperature 13 procedures

39
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41