Boomerang!

Group 4Thea Hill

Roberta NelsonGail Pals

Alexis SchnedlerRebekah Trigg

We keep you coming back for more!

Introduction

• Our restaurant serves a limited breakfast menu - including fresh, made to order smoothies & baby food purees, along with a variety of bakery items prepared from scratch daily (muffins, tarts, breads, cakes, etc.). In addition, the Lunch and Dinner menu are complete with Soups, Salads and Sandwiches, or any combination thereof, with some gluten-free, vegetarian, and vegan alternatives – all of which offer “Build Your Own” options using fresh ingredients sourced from local growers whenever possible.

• Numerous LEED sustainables – including an accent wall of Green Seal paint in vibrant garden colors (orange, red, and lime green), which reflects our commitment to fresh food.

• We offer a Family Hour from 2:00 p.m. – 5:00 p.m. for children under 12 years of age. Kid friendly entertainment includes butcher paper table cloths with crayons and a small play area.

• Hours of operation:• Monday – Friday: 7:00 a.m. – 9:00 p.m.• Saturday – Sunday: 9:00 a.m. – 9:00 p.m.

• Niche: People looking for healthy food made fresh from the garden, pasture, and pond - prepared from scratch with minimal processed ingredients and minimal preservatives.

• Target Audience: Business Professionals and Caretakers/Families with Children.

• Commercial segment: Boomerang! is a limited-menu, fast-casual dining, sit-down restaurant with take-out and grab-n-go options. As much as possible, we will purchase from local suppliers.

Boomerang!

Theme: Fresh; for the Eco-minded Family and people on the go

Input and Outside (Environmental) Factors Inputs: Outside Factors:Materials: Fresh fruits & vegetables, meat, baking goods, condiments, soup broth, beverages (milk, soda, etc.)

Competition: Panera, Paradise Bakery, Corner Bakery, Subway, Souper Salad, Sweet Tomatoes

Facilities: Back of house prep area – including prep tables, stoves, ovens, grill, hot/cold storage, cooling rack, mixers, etc. – items used to prepare food

Demographics: Business professionals (Men & Women) – 41% Families with children – 33%Other (Families without children/Singles) – 26% Household income – over $40,000/yearAges: 30+ and up (Seniors included)

Human: Manager, Assistant Managers, Head Chef, Cooks, Bakers, Smoothie Makers, Bus/Dishwashing Staff

Consumer Demands: (convenient, family friendly, nutritious, budget-conscious, eco-friendly, fresh & locally grown)

Boomerang!

Objective, Vision, MissionObjective: To deliver the freshest, tastiest, healthiest food 100% of the time with 100% employee and customer satisfaction and increase yearly revenue by a minimum of 5%.

Vision: Boomerang! will be a trusted authority in the community in providing meals that contribute to a productive and quality life.

Mission: At Boomerang! we are passionate about quality food that is nutritionally beneficial to the body. We believe that what you put in your bodies affects every aspect of life. Our mission is to see that everyone is offered nutritious meals using the freshest ingredients purchased from local growers, when possible, made from scratch with minimal processing. In addition to our delicious in-store menu, we are dedicated to educating and assisting our customers and the community regarding healthy lifestyles and wise food choices. To this end, we participate at local farmers market & foods drives as well as contribute to local shelters.

Our core values are FRESH (Friendly, Respectable, Employees, Sustainable, and Healthy). Boomerang! will be a respectable entity as management treats its employees & customers with

dignity, respect, and in a friendly manner. As our employees receive ongoing training and are provided safe and excellent working conditions, our customers can be assured that they are receiving the highest quality service and product. Our fresh, made from scratch foods are a healthy alternative

to processed and fried foods. Finally, our efforts at sustaining a lasting environment are LEED certified and approved.

Boomerang!

Sustainability• Building:

– Using LEED guidelines to construct building• Building with recycled materials (windows, drywall and siding)• Purchasing tables made of refurbished wood• Install ‘smart lighting’ (motion-sensor) in bathrooms• Landscaping to include permeable pavers and native plants• Using Green Seal paint (no VOC milk-based paints)

• Water/Eco/Ag: – Selecting WaterSense products– Using locally grown produce and farm raised fish– Filtering air with HEPA filters

• Energy:– Purchasing Energy Star equipment – Using compact fluorescent bulbs

• Materials: – Trash, recycling, and composting throughout the entire facility – Donating leftovers to local shelter– Using green cleaning products – Using biodegradable single-use items (plastic ware/plates/cups, gloves, hair nets)

Boomerang!

Evaluation ProcessBoomerang!

• During each shift the manager on duty should do a walk through of the restaurant to evaluate food quality, service, and cleanliness of all areas. If a problem is detected it should be addressed immediately and the appropriate corrections should be made.

• All problems or issues should be logged and addressed in daily/weekly staff meetings. Additional training should be scheduled for employees as needed.

• Manager should gather input from guest during each shift. Manager should ask “How was your meal?” and always thank the guest for dining with us. If a problem or issue is detected it should be communicated to the responsible party or parties immediately for correction. Occurrences should be logged and addressed in daily/weekly meetings needed.

• Comment cards will be placed on dining tables and close to the restaurant exit, which will allow customers to provide their input after the completion of the meal. Staff should always encourage guests to fill out comment cards. All issues or concerns should be addressed immediately.

• In addition, there will be a website link on all receipts to fill out a survey online, where customers can be entered in to a monthly drawing, as well as getting instant coupons for free items, such as a free small smoothie.

Customer Satisfaction CardBoomerang!

Boomerang! Thank you for dining with us.

Please let us know how we’re doing, so we can better serve you!If you give us your email, you will be entered to win prizes in our monthly drawing and receive valuable coupons each month.

Email: _________________________________

Please rate the following:

Excellent Poor

Food Quality 5 4 3 2 1

Menu Variety 5 4 3 2 1

Service 5 4 3 2 1

Atmosphere 5 4 3 2 1

Cleanliness 5 4 3 2 1

Checkout 5 4 3 2 1

Overall Experience

5 4 3 2 1

How frequently do you dine with us?

Less than once per month? 1-2 times per month? 1 time per week? 2-3 times per week? More than 3 times per week?

Based on your experience today, would you recommend us to a friend? ________________________________________________________________

Yes No

Additional Comments: ___________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

Improvement Process ToolBoomerang!

• The “Root Cause Analysis” tool will be used to determine the cause of any issues from our comment cards or issues identified during service hours by our staff and/or managers.

• The manager will determine “why” the problem is occurring and get to the major cause so once it is removed from the problem fault sequence it prevents the issue from reoccurring.

Menu(Please see additional document for full menu)

Boomerang!

Boomerang!We keep you coming back for more

1234 SE Main St, Anytown, USAPhone: 800.555.1234Fax: 800.555.1235

Join us for “Family Hour”* every Wednesday and Saturday from 2 to 5 p.m.Wednesday’s Special: ½ priced Kid’s Smoothies

Saturday’s Special: Free Fruit Kabob with the purchase of any Kid’s Meal*Specials Limited to those 12 and under

www.boomerang.com

Ask our manager for Nutritional Information Pamphlet or visit our website. 

Restaurant LayoutBoomerang!

Food Service DiagramBoomerang!

Procurement

Dry Storage

Frozen Storage

Cold Storage

Baking Prep

All Other Prep

Baking Dishwashing

Meat/ Soup Prep

Cold Holding

Hot Holding

Assembly

Bakery Holding

Customer

Forecasting ModelBoomerang!

Boomerang! is busiest between the hours of 12 noon to 2 p.m. with our breakfast service also having a steady flow of customers. The

morning crowd consists mainly of women in their 30’s and 40’s who arrive after taking their children to school, retirees, and some groups of businesspersons. The lunch crowd consists mainly of local professionals, women in their 30’s and 40’s, and women with infants and toddlers. We expect our busiest day to be Saturdays when families, friends, singles,

and seniors enjoy a leisurely breakfast, brunch, healthy lunch, or casual dinner at Boomerang!

ForecastingBoomerang!

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

Breakfast 7am – 11pm

310 340 340 360 360 370 380

Lunch 11am-2pm

320 290 305 305 315 320 320

2-5 pm 205 120 130 145 145 145 200

Dinner5 – 9 pm

270 230 240 240 270 270 290

Totals: 1105 980 1015 1050 1090 1105 1190

Estimated Meal Consumption:

Weekly total estimate: 7535

Employee ScheduleBoomerang!

Employee Position TimeGail Restaurant Manager 9:00 a.m. – 6:00 p.m.Alexis Assistant Manager 4:30 a.m. – 1:30 p.m.Rebekah Assistant Manager 1:30 p.m. – 10:30 p.m. Thea Head Cashier 6:30 a.m. – 3:00 p.m.Roberta Cashier 6:30 a.m. – 3:00 p.m.Jeff Cashier 10:00 a.m. – 2:00 p.m.Darrell Head Cashier 3:00 p.m. – 10:00 p.m.Carrie Cashier 5:00 p.m. – 10:00 p.m. Adam Head Bakery Chef 1:00 a.m. - 9:00 a.m.Tony Bakery Assistant 2:00 a.m. - 10:00 a.m. Jamie Head Chef 5:00 a.m. – 1:00 p.m.Miguel Cook (Soup) 6:00 a.m. – 11:00 a.m.Joe Prep Cook 5:00 a.m. – 1:00 p.m.Sam Line Cook 7:00 a.m. – 3:00 p.m.Alicia Head Chef 1:00 p.m. – 10:00 p.m.Hallie Line Cook 4:00 p.m. – 10:00 p.m. Kyra Smoothie maker 6:45 a.m. – 11:00 a.m.Sandra Smoothie maker 10:30 a.m. – 2:30 p.m.Debbie Smoothie maker 2:00 p.m. - 6:00 p.m.Steve Smoothie maker 5:30 p.m. – 9:00 p.m.

Ulysses Dishwasher/Bus staff 6:30 a.m. – 1:30 p.m.Piero Dishwasher/Bus staff 12:00 p.m. – 7:00 p.m.Tyler Dishwasher/Bus staff 5:00 p.m. – 10:00 p.m.

Wednesday 11/19/2014 (restaurant open 7 am – 9 pm)

RecipesBoomerang!

HummusIngredients Quantity for 6 Quantity for 100 DirectionsCanned Chickpeas 15 oz. 15 pounds, 10 oz.

(250 oz.)1. In food processor, chop garlic.

Lemons, juice only 2 33 2. Add tahini and lemon juice. Process 1 minute.

Ground Cumin ¾ tsp. 4 Tbsp. + 1 ½ tsp. 3. Add remaining ingredients.

Kosher salt ½ tsp. 2 Tbsp. + 2 1/3 tsp. 4. Process until creamy. Approximately 2 minutes.

Tahini 1/3 c. 5 ½ c.

Garlic cloves 3 50

Olive Oil 2 Tbsp. 2 c. + 1 Tbsp. + 1 tsp.

Portion size = ¼ cup

Equipment needed:Food processorJuicerCan opener

RecipesBoomerang!

Gluten-Free Peanut Butter BreadIngredients Quantity for 8 Quantity for 100 DirectionsGluten-free oat flour

1 ¼ c. 15 ½ c. 1. Preheat oven to 350 F. Lightly butter and flour loaf pans.

Baking soda 1 tsp. ¼ c. 2. Whisk together flour, baking soda, baking powder, cinnamon, and salt.

Baking powder ½ tsp. 1/8 c. 3. In commercial mixing bowl, beat peanut butter, sugar, and butter with electric mixer at medium speed until light and creamy.

Cinnamon ½ tsp. 1/8 c. 4. Beat in the eggs 5 at a time. Beat in mashed bananas and vanilla.

Salt ½ tsp. 1/8 c. 5. Add half of flour mixture and beat on low for 1 minute. Add remaining flour mixture and beat until a wet, sticky batter forms.

Peanut butter 1 c. 12 ½ c. (100 oz.) 6. Spoon into individual loaf pans. Smooth tops.

Sugar 1/3 c. 4 c. 7. Bake for 50 minutes until top is golden brown and an inserted toothpick comes out with a few, moist crumbs.

Unsalted butter 2 Tbsp. 1 ½ c. 8. Cool on wire racks for 10 minutes.

Eggs, large 2 25

Bananas, ripe 3 37

Vanilla extract 1 Tbsp. ¾ c.

Portion Size = 1” slice

Equipment Needed:OvenWhiskMixing bowlsHobart MixerLoaf pansWire racks

RecipesBoomerang!

Chicken Salad for Sandwich Ingredient Quantity for 50 Quantity for 100 DirectionsBoneless, skinless chicken breast

10 pounds (Cooked and Cubed)

20 pounds (Cooked and Cubed) Sprinkle with House

Seasoning and sear on grill until lines appear. Bake in convection oven at 375 F for 20 minutes or until reaches 165 degrees F

House Seasoning 1 cup 2 cups Granny Smith Apples 8 Medium 16 Medium Chop and soak in

lemon water

Purple Grapes 6 Cups 12 Cups Cut in quartersRed Onion 4 Medium 8 Medium ChoppedCelery 2 Bunches 4 Bunches ChoppedDried Crancherries 3 Cups 6 Cups WholeMayonnaise 10 Cups 20 Cups Salt 1 Tbsp 2 Tbsp Ground Black Pepper 1 ½ tsp 1 Tbsp

Mix all ingredients in Hobart mixer and serve on 2 slices breadPortion Size – ¾ Cup

Equipment Needed:Stovetop GrillConvection ovenMixing bowlHobart Mixer

RecipesBoomerang!

French Onion Soup Ingredient Quantity for 50 Quantity for 100 DirectionsButter 3 pounds (6 Cups) 6 pounds (12 Cups) French Cut onions.

Caramelize onions in butter on stove.

Sweet (Vidalia) Onions

22 Medium 44 Medium

Minced Garlic ½ Cup 1 Cup Add Garlic and Flour; Mix Well.

Flour 3 Cups 6 CupsDry Sherry 3 Liters 6 Liters Raise heat. Add

sherry and bring to boil.

Chicken Broth 6 Quarts 3 Gallons Add Chicken and Beef Broth. Reduce heat to low. Simmer for 30 minutes.

Beef Broth 6 Quarts 3 Gallons

Fresh Thyme 1 Cup 2 Cups Add Thyme and Rosemary during simmer stage (20 minutes left).

Fresh Rosemary 1 Cup 2 Cups

Croutons 12 Cups 24 CupsTop with Croutons and Cheese.

Swiss Cheese - Shredded

6 Cups 12 Cups

Portion Size – 1 Cup

Equipment Needed:StoveLarge pot

InventoryBoomerang!

Recipe Ingredients: Staples:

Dry Goods and Non-

Refrigerated

Cold Storage

Freezer Perishables Dry Goods

GF Oat FlourWheat FlourBaking SodaBaking PowderGround CinnamonGround CuminHouse SeasoningIodized SaltGround Black PepperPeanut ButterGranulated SugarVanilla ExtractGarlicOlive oilOnions, RedOnions, Sweet VidaliaDried CrancherriesDry SherryChicken BrothBeef BrothTahiniLemonsChickpeas, canned

EggsChicken Breast,

boneless/skinlessUnsalted ButterBananasApples, Granny SmithGrapes, PurpleCeleryMayonnaiseThymeRosemarySwiss cheese, shredded

Chicken Breast, boneless/skinless

Croutons (from day –old bread)

Condiment Packets (Ketchup, mustard, mayonnaise)Homemade salad dressings, with

expiration datesSmoked TurkeyHoney HamCorned BeefRoast BeefPastramiApplesOrangesTomatoesRaspberriesCherriesCarrotsSweet potatoesCoconut MilkAlmond MilkSoy MilkMilk - skim, 2%, wholeCoffeeTea bags, varietyWater, bottlesYeast

NapkinsStrawsBiodegradable platesBiodegradable bowlsCompostable utensilsDrink cups - Kids, regular, and largeDrink cup lids

ServiceBoomerang!

• Customers will place their orders at the counter and seat themselves in the dining area, waiting for their name to be called.

• All staff, especially cashiers, should be familiar with menu selections and ingredients. Staff should be able to suggest daily specials and suggest menu items.

• All staff should receive the appropriate training on the menu and how to greet the customer such as, “Welcome to Boomerang!” Or providing menu suggestions such as, “Would you like to try our soup of the day?” or “Would you like to try one of our made to order smoothies?”

Sanitation ChecklistBoomerang!

Sanitation and Safety Check List Personal Hygiene Yes No Comment

1. Are all employees trained on good personal hygiene? 2. Do all employees always wear hairnets and/or hair restraints?

3. Are all employees properly washing their hands before and after handling all food?

4. Are all employees wearing gloves and changing gloves properly while handling food? 5. Are all employees healthy and feeling well?

6. Are employees refraining from touching their face, hair, etc. before handling food? 7. Are all employees wearing clean clothing and proper shoe attire? 8. Are employees only wearing simple ring bands for jewelry? 9. Do all employees have short, clean fingernails free of polish and adornments? 10. If an employee has cuts or wounds on their hands, are they properly covered?

11. Do employee bathrooms have soap, single-use drying cloths, and a reminder to wash hands?

Cross-contamination Yes No Comment1. Are all employees trained on cross-contamination prevention? 2. Are prep cooks using color-coded cutting boards for ready to eat foods and raw meat, poultry, or

seafood products? 3. Are prep cooks washing, rinsing and sanitizing their work station and equipment after prepping

each food item? 4. Are food handlers properly washing their hands and changing their gloves after prepping raw

meat, poultry or seafood before prepping something else? 5. Are items that are in cold storage properly stored based on their internal cooking temperatures to

prevent cross-contamination?

6. Are dishwashers working properly and heating to correct temperature for sanitizing? 7. Are employees handling garbage properly?

8. Are employees using proper procedure when preparing food for customers with food allergies?

Time-Temperature abuse Yes No Comment1. Are employees trained on time-temperature abuse prevention? 2. Are all items that are TCS foods being delivered at the proper temperature? 3. Are prep cooks only taking out small amounts of TCS foods at a time to prep and putting them back

or cooking them as soon as they are prepped?

4. Are all cold storage, frozen storage, cold holding and hot holding facilities on sight operating at the correct temperatures for refrigeration, freezing, hot and cold holding?

5. Are employees testing the temperature of the soups every 2 hours to prevent time-temperature

abuse? 6. Are all foods being cooked to their proper internal temperatures? 7. Are foods being cooled properly for cold storage?

Security Yes No Comment1. Do all employees understand the need for food security on the premises? 2. Is the receiving door locked and secured after receiving shipment? 3. Are their clear signs posted indicating “employees only”? 4. Is the manager’s office door locked at all times? 5. Before opening/closing, are all doors properly locked?

Safety In-ServiceBoomerang!

The in-service safety topic for the day is fire safety.

We need to try to prevent fires by:• Properly cleaning the kitchen• Supervise all items being cooked and baked

In the event of a fire:• All employees must know where the fire exits are and

know the Emergency Assembly Point outside the building.

• If the fire is containable, employees must know where all fire extinguishers are and how to properly use them.

• All employees must know where the emergency fire alarms are located in the building and use them when necessary to notify the Fire Department.

• If you cannot get to an emergency alarm, DIAL 911!

Management FunctionsBoomerang!

Planning • Short-term goal is to increase yearly revenue by a minimum of

5%. Continue to source as much of our foods from local famers and continue building those relationships to ensure quality product is going into our food.

• A long-term goal of Boomerang! is to grow our own food that we cannot source locally. Since it is most likely the climate that hinders us from sourcing these goods, we will use hothouses to grow the products. We also want to expand our Grab-n-Go section of the menu by packaging our soups cold, in reheatable containers, for customers to enjoy at home or in the office

Management FunctionsBoomerang!

Organizing• When planning to grow our own food, we need to find a

qualified person who knows how to grow many types of organic produce and has experience doing so in hothouses. This person would manage the garden and would hire a staff to work the crops. We would start off small to make sure it works and to see if this is something our customers want.

• To implement cold packaging of our soups, we would first need to find the right container for it. We would need the head chef to oversee that the soup is properly cooled to ensure no time temperature abuse. The line cooks would be responsible for packaging and displaying the cold soups. We would need to invest in another refrigerator to store the soup as well as expand our cold-display case.

Management FunctionsBoomerang!

Staffing• The manager for the garden would need staff to plant, water,

and harvest the food. He or she would be able to hire a permanent staff of 5 employees to do these tasks to start out. The crops would be on rotation so there would always be enough work for the employees to do. Once we find that this model is working, we can expand the hothouses and staff.

• The kitchen staff in the restaurant would be able to take on the added task of cooling and packaging the soup. We would not need to hire any more staff for this.

Management FunctionsBoomerang!

Directing• The owner of the operation would be the person in charge of

finding the land and the grower for the hot houses. After this is put in place, it would be the job of the restaurant manager and hothouse manager to communicate on what produce needs to be grown. They would also need to discuss how much produce is needed, how the produce is tasting, and if there is a shortage of any goods and how this can be resolved in the future. The 5 employees working at the hot house will be taught by the manager how to properly plant, water, harvest and learn general upkeep of a hot house.

• The Head Chef will be in charge of the cold soup production, cooling and packaging. The Head Chef will also in charge of training the staff on how to properly do these tasks to prevent cross contamination and time temperature abuse

Management FunctionsBoomerang!

Controlling• After a year, if we have continued to gain in revenue 5% per year and continued

sourcing as much produce locally as possible these short-term goals have been met and no corrective action needs to be taken. If revenue falls, we would need to assess if it is outside environment factors or an internal problem with quality control. If it were an internal problem, we would need to reassess our menu, marketing and cost structure. If one of the farmers that we work with is no longer willing to work with us, we need to understand why. If it is a member of the staff that he no longer wants to work with, then corrective action must be taken to resolve this issue.

• After 5 years, if we haven’t started the search for land for hothouses, we need to assess if it is the right time, or if we need to wait a bit longer. If it is just because we have been putting it off, then as the owner, you may need to hire someone to do this for you.

• If we have still not packaged soup, we need to see if it is because the soup is not a best seller, or if it is something we just haven’t gotten around to doing. If it needs to be done, the manger of the restaurant should start sourcing the right type of container and equipment for this task.

Organizational ChartBoomerang!

Owner

Restaurant Manager

Assistant Managers

Head Cashiers

Cashiers

Bus Staff & Dishwashers

Head Chef

Sm o o th ie M akers

Head Bakery Chef

Bakery Assistants