Shape Up for March MadnessTheme Day Business Plan

Prepared by:

The University of Tennessee, Knoxville Dietetic Interns

Angela Sberna and Jennifer Helvey

April 3, 2012

Table of Contents

Executive Summary.............................................................................................................1

Market Analysis...................................................................................................................2

Organization and Management............................................................................................3

Product Line.........................................................................................................................4

Financial Analysis................................................................................................................5

References............................................................................................................................6

Appendices...........................................................................................................................7

Appendix A: Advertisement...................................................................................8

Appendix B: Educational Handout.......................................................................12

Appendix C: Recipes............................................................................................16

Appendix D: Nutrition Information......................................................................17

Appendix E: Customer Satisfaction Survey.........................................................18

Appendix F: Customer Satisfaction Survey Results.............................................19

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Executive Summary

The “Shape Up for March Madness” Theme Day event was held on March 29,

2012 at the University of Tennessee Medical Center in Knoxville, Tennessee. This theme

was inspired by the Academy of Nutrition and Dietetics’ National Nutrition Month

slogan, “Get Your Plate in Shape” and March Madness. The menu included seven items,

which were prepared by the Dietetic Interns with the help of various food service staff.

Menu items were selected to reflect typical sporting event foods and the cultural

preferences of the customer base. The foods were also prepared to encourage healthy

eating based on the Key Messages for National Nutrition Month. A financial analysis was

performed to evaluate food costs and estimate the profit margin.

Purpose: To increase awareness of National Nutrition Month and this year’s theme,

“Get Your Plate in Shape,” and provide tips for eating healthy.

Vision: To promote National Nutrition Month and healthy eating.

Mission Statement: Empowering our customers to make healthy food choices using

MyPlate and National Nutrition Month Key Messages.

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Market Analysis

The University of Tennessee Medical Center (UTMC) is located in Knoxville,

Tennessee and is part of University Health Systems (UHS), Inc., which also includes the

UT Health Network and various other partnerships and joint ventures (1). UTMC has five

certified Centers of Excellence and serves the East Tennessee region and the surrounding

areas of southeast Kentucky and western North Carolina (1). The Southern region of the

United States has the highest obesity prevalence at 29.4%, with Tennessee ranking eighth

in the nation at 30.8% (2). This may be in part due to their regional cuisine, which

typically includes high fat, high sugar food such as fried foods, sugar-sweetened

beverages, and other calorically-dense items. Furthermore, intake of fresh fruits and

vegetables and whole grains is limited.

Allspice Café is UTMC’s cafeteria, which is a 600-seat eatery and operates from

6-10am and 10:45-2am daily (3). The Café serves hospital employees, visitors, and

patients and has seven serving lines –five of which are static (including the grill, pizza,

deli, tacos, and salad bar lines) and two that change daily, following a cycle menu. Our

Theme Day menu items will be served at the Spice Event station.

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Organization and Management

Figure 1 is an organizational chart that outlines the job positions within the

Nutrition and Food Services Department at UTMC. Joe Powell is the Director of the

Department and oversees the five subordinate managers. Susan Whitaker and Anissa

Hopkins manage the AllSpice Café, Lee Morelock ensures patient satisfaction and

manages the catering associates and utility staff, Virginia Turner manages the Registered

Dietitians and Dietetic Technician, Registered, and Mark McKinney manages the food

service staff, including the sous chefs, kitchen preps, and cooks. The Dietetic Interns

were responsible for all food production activities for the Theme Day event.

Figure 1. Organizational chart for the Nutrition and Food Services Department at UTMC

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Product Line

The theme for our Theme Day event was, “Shape Up for March Madness.” Our

menu included the following items: Meatball Sub, Shredded Barbeque Chicken

Sandwich, Baked Sweet Potato Fries, Red Potato Salad, Sautéed Yellow Squash and Red

Peppers, Roasted Asparagus with Almonds, and Spinach Salad with Strawberries and

Mandarin Oranges (see Appendix A for recipes). The menu was displayed above the line

on a flat screen television, along with prices and total calories for each item (see

Appendix B for nutrition information).

The Spice Event station was decorated with a basketball-inspired poster and

MyPlate ceramic plate to identify Theme Day station and attract potential customers.

Advertisement flyers (Appendix C) were posted on flat screen televisions throughout the

hospital the day prior to the event. In addition, the menu and educational handout

(Appendix D) were available in the cafeteria for customers to pick up as desired. The

educational handout included six of the Key Messages for National Nutrition Month,

which aim to encourage intake of foods typically under-consumed in the United States

(4). The customer satisfaction survey (Appendix E) was handed to each customer served

to evaluate the event (see Appendix F for results).

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Financial Analysis

Menu items were sold using a Point of Sales system, and employees received a

15% discount. Table 1 summarizes our food costs analysis and sales results for the

Theme Day event.

Table 1. Food Cost Analysis and Sales for Theme Day Event

Menu Item

Projected Quantity

(# servings)

Actual Sales

(# servings)a

Cost Per Serving

Sales Price

Total Sales

Estimated Profit

Marginb

Meatball sub

50 43 $0.97 $4.39 $188.77 $147.06

Shredded BBQ chicken sandwich

72 67 $1.05 $3.89 $260.63 $190.28

Baked sweet potato fries

100 42 $0.30 $1.49 $62.58 $49.98

Red potato salad

64 -- $0.15 $1.19 -- --

Sautéed yellow squash & red peppers

50 -- $0.32 $1.19 -- --

Roasted asparagus with almonds

45 -- $0.96 $1.19 -- --

Spinach salad

96 -- $0.31 $1.19 -- --

Total $387.32aInformation not available denoted by –bEstimated profit margin does not include 15% employee discount

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References

1. The University of Tennessee Medical Center website. About us. UTMC Website.

www.utmedicalcenter.org/about-us/. Accessed March 30, 2012.

2. Centers for Disease Control and Prevention. Overweight and obesity: Data and

statistics. CDC Website. www.cdc.gov/obesity/data/trends.html. Accessed March

30, 2012.

3. The University of Tennessee Medical Center. Convenience services. UTMC

Website. http://www.utmedicalcenter.org/patients-visitors/while-youre-here/

convenience-services/. Accessed March 30, 2012.

4. The Academy of Nutrition and Dietetics. Nutrition education resources. The

Academy of Nutrition and Dietetics Website.

http://www.eatright.org/NNM/content.aspx?id=5342. Accessed April 3, 2012.

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Appendices

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Appendix A: Menu Recipes

Meatball Sub with Mozzarella Cheese

Yield: 50Portion Size: 1 sandwichTotal Recipe Cost: $48.73Cost per Serving: $0.97

Ingredients100 each meatballs, Italian, FC, 1.5 oz, frozen12-½ cups marinara sauce50 each cheese, Mozzarella, part skim, pre-sliced, 0.75 oz50 each roll, hoagie, whole wheat, sliced, 2.5 oz

MethodStep 1. Thaw meatballs overnight under refrigeration.Step 2. Prepare Marinara Sauce according to recipe. Hold cold for use in step 5.Step 3. Coat nonstick skillet with nonstick spray. Heat meatballs until internal temperature reaches 165F.Step 4. Portion 2 meatballs, 2 oz marinara sauce and one slice cheese in each roll to form each sandwich on large sheet pan. Place under broiler until cheese melts and internal temperature reaches 155F.

Note: Meatballs may be sliced in half.

Step 5. Portion 1 sandwich on each serving dish. Hold warm for service.

Shredded BBQ Chicken Sandwich

Yield: 72Portion Size: 1 sandwichTotal Recipe Cost: $75.40Cost per Serving: $1.05

Ingredients2-¼ quart sauce, barbecue13-½ pounds chicken, pulled, white, FC, shredded72 each bun, hamburger, whole wheat, 4”, 2.25 oz

MethodsStep 1. Combine pulled chicken with barbecue sauce and heat through to internal temperature of 165F.Step 2. Portion 3 oz barbecued chicken on each bun just prior to service. Hold warm.

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Baked Sweet Potato Fries

Yield: 100 Portion Size: ½ cupTotal Recipe Cost: $29.69Cost per Serving: $0.30

Ingredients18-¾ pounds sweet potato, fries, 5/16”, frozen

MethodStep 1. Bake sweet potato fries until internal temperature reaches 140F.Step 2. Portion ½ cup (3 oz) of sweet potato fries on serving dish. Hold warm for service.

Red Potato Salad

Yield: 64Portion Size: ½ cupTotal Recipe Cost: $9.76Cost per Serving: $0.15

Ingredients12 pounds potatoes, red bliss, fresh2 cups pickle relish, dill1 quart onions, yellow, fresh, chopped1 quart celery, fresh, chopped3 cups mayonnaise, real½ cup mustard, yellow2 tsp salt, bulk2 tsp spice, pepper, black, ground

MethodsStep 1. Thoroughly wash all produce. Pre-chill ingredients.Step 2. Steam potatoes until internal temperature reaches 140F. Refrigerate potatoes until internal temperature reaches 41F or less.Step 3. Cut chilled potatoes into ¾ to 1-inch cubes.Step 4. In large mixing bowl, combine potatoes, onion, celery and relish.Step 5. In small bowl, combine mayonnaise, salt and pepper to make dressing.Step 6. Add dressing to vegetables and toss gently to coat.Step 7. Cover and refrigerate until internal temperature reaches 41F or less.Step 8. Portion ½ cup potato salad in each serving dish. Hold cold for service.

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Sautéed Yellow Squash & Red Pepper

Yield: 50Portion Size: ½ cupTotal Recipe Cost: $16.17Cost per Serving: $0.32

Ingredients2 pounds peppers, bell, red, fresh, Julienne sliced10 pounds squash, yellow, fresh, Julienne sliced1 cup olive oil, extra virgin

MethodsStep 1. Thoroughly wash produce in produce sink and slice on produce cutting board.Step 2. Heat olive oil in large skillet.Step 3. Add squash and peppers.Step 4. Sauté until tender, stirring constantly until squash and peppers are tender yet firm and internal temperature reaches 140F.Step 5. Portion ½ cup vegetables in each serving dish. Hold warm for service.

Fresh Roasted Asparagus

Yield: 45Portion Size: ½ cupTotal Recipe Cost: $43.01Cost per Serving: $0.96

Ingredients15 pounds asparagus, fresh¾ cup oil, olive, extra virgin2 Tbsp salt, sea2 Tbsp pepper, ground, black3 cups almonds, blanched, slivered

MethodStep 1. Gently break or cut off tough ends of the asparagus. Cut asparagus into 2-inch portions.Step 2. Preheat oven to 425F. Spray the baking sheet(s) with cooking spray.Step 3. Place the cut asparagus into a mixing bowl. Toss with the olive oil, salt, pepper and almonds. Spread out in single layer on baking sheets careful not to crowd the baking sheet. Use additional baking sheets as needed.Step 4. Roast until fork tender and golden brown and internal temperature reaches 140F. Remove from oven and keep hot for hot service.

To chill: Refrigerate to below 40F, place food in storage containers, cover, label and date. Use within 2 days.

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Spinach Salad

Yield: 96Portion Size: 1 cupTotal Recipe Cost: $29.53Cost per Serving: $0.31

Ingredients9 pounds spinach, fresh, stems removed96 each strawberries, fresh3-¾ quarts oranges, mandarin, canned, drained

MethodStep 1. Thoroughly wash all produce. Pre-chill ingredients.Step 2. Cut strawberries into quarters.Step 3. In large mixing bowl, combine spinach, strawberries, and mandarin oranges. Toss gently, cover and refrigerate. Internal temperature must reach 41F or less, prior to service. Toss gently just prior to service.Step 5. Portion 1 cup salad on each serving dish. Hold cold for service.

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Appendix B: Nutrition Information

Meatball Sub Shredded BBQ Chicken Sandwich

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Baked Sweet Potato Fries Red Potato Salad

xv

Sautéed Yellow Squash & Red Peppers Roasted Asparagus with Almonds

xvi

Spinach Salad

Appendix C: Advertisement Flyer

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Appendix D: Menu/Educational Handout

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Appendix E: Customer Satisfaction Survey

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Appendix F: Customer Satisfaction Survey Results (N = 22)

1. Were you satisfied with the quality of the food offered at the Shape Up for March

Madness station?

a. Yes (n = 21, 95.5%)

b. No. If no, why not? (n = 1, 4.5%)

i. Dry chicken, too much dressing in salad

2. What was your favorite menu item from this station?

a. Meatball sub (n = 6, 27.3%)

b. Shredded BBQ chicken sandwich (n = 5, 22.7%)

c. Baked sweet potato fries (n = 7, 31.8%)

d. Potato salad (n = 0, 0.0%)

e. Asparagus (n = 7, 31.8%)

i. Done just right

f. Yellow squash and red peppers (n = 1, 4.5%)

g. Spinach salad (n = 5, 22.7%)

i. Awesome!

3. Which picture correctly represents a healthy plate?

a. (n = 0, 0.0%)

b. (n = 3, 13.6%)

c. (n = 18, 81.8%)

d. (n = 0, 0.0%)

4. Which food group would you like to see more foods from at the Allspice Café?

(Circle one and please provide one food suggestion)

a. Fruits (n = 9, 40.9%)

i. Tired of only melons, oranges, bananas, and grapes

ii. Strawberries

iii. Fresh fruit

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iv. Berries

b. Whole grains (n = 6, 27.3%)

i. Round bread, pasta

ii. Pizza with veggies & lite cheese

c. Lean protein (n = 9, 40.9%)

i. Vegetarian options other than beans & hummus on the salad bar,

more fish (not fried)

ii. Tofu prepared food

iii. Chicken – not fried

d. Vegetables (n = 14, 63.6%)

i. Asparagus

ii. Without meat base

iii. Stop adding salt, bacon base

iv. Broccoli that is not cooked-to-death!

v. Steamed

vi. More squash, broccoli medleys

vii. Steamed veg.

viii. More green

ix. Liked all the veggies today (broccoli, asparagus, squash, eggplant)

e. Low fat dairy (n = 2, 9.1%)

Additional comments:

Vegetarian entrées

All good options (for #2)

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