Presentation on theme: "Menu Planning: Corporate Dining Center Presentation by Angie Plaggemeyer and Melissa Hoemberg."— Presentation transcript:
Menu Planning: Corporate Dining Center Presentation by Angie Plaggemeyer and Melissa Hoemberg
Demographics of Target Audience Age: 18+ Ethnic background: majority Caucasian employees Religious Affiliation: majority Christian Cultural Influences: Norwegian heritage
Community Setting Location: mid-west city similar to Fargo Approximate size of Facility: 1500 employees Approximate Number of F.S. Staff: 10-12 staff members (250 seats) Type of Food Service Operation: full service lunch, cafeteria- style
Mission Statement Provide a variety of healthy delicious meals and snacks to corporate business employees.
Lunch Chose Entrée Ensured a variety of entrée proteins and preparation methods Selected Vegetable Accompaniment Considered repetitiveness, color, texture, shape, and consistency of choices Determined a selection of items to be offered daily
Daily Lunch Offerings Salad Bar Sandwich Bar Assorted Breads Assorted Fruit Assorted Chips and Prepackaged Snack Foods Assorted Cookies or Bars Beverages (Milk, Soda, Juice, Iced Tea, Water, Coffee/Tea)
Morning Meal Full Menu Coffee/Espresso (Hot or Cold) Tea Milk Juice Assorted Bagels and Muffins Yogurt c Granola or Fruit Fresh Fruit Dry Cereal
Morning Meal Daily Deals WEEKMONDAYTUESDAYWEDNESDAYTHURSDAYFRIDAY MORNING MEAL DAILY DEALS 12 oz. Reg. Coffee/Tea Bagel c Spread 12 oz. Latte Fruit Dry Cereal Milk 12 oz. Reg. Coffee/Tea Muffin Yogurt c Granola or Fruit Juice
Evening Meal Full Menu Salad Bar Sandwich Bar Assorted Chips and Prepackaged Snack Foods Beverages (Milk, Soda, Juice, Iced Tea, Water, Coffee/Tea)
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