San Diego State University

Final Project: Sundae Funday

Michelle Cardenas, Carmela Hinton, Jaycee Malicdan, Jazmine Melchor,

Katie Peters, Jessica Rudolph, and Sarah Yaangh

NUTR 303: Quantity Food Production

Alison Meagher

12/3/2018
 TABLE OF CONTENTS
Part I. Description………………………………………………………………………..………2
a. Establishments and Services Offered………………………………....…….......……....2
b. Menu Type and Output Volume……………………………………....…..........…........4
c. Facility Space and Equipment Needed……………………………...……...….……….5
Part II. Goals……………………………………………………..……….…………….………..9
d. Budget Goals……………………………………………………….……….…..……....9
e. Nutritional Goal………………………………………………….………..…....……..13
Part III. Food Safety……………………………………………………….…………..……….16
f. HACCP Programming……………………………………………....…………..……..16
Part IV. Recipe Development………………………………………………….…....………….18
g. Standardization………………………………………………………...……...…..…..18
Part V. Appendices………………………………...….………….…………….....………...….19
Appendix A: Flyer…………………….…………………………………...………….....19
Appendix B: Recipes………………………………………...…………….….…............20
Appendix C: Menu……………………….……………………………….….…………..26
Appendix D: Floor Plan…………………………….…………...……….….…………...27
Appendix E: Equipment………….……………………………………...….…………....32
Appendix F: Vision Board………….………………….……………….…....………......44
Appendix G: Budget Goals…………….……………………...…..………....…………..45
Appendix H: Nutritional Goals……………………………...…….….……….................54
Appendix I: HACCP Plan………………………………..………….…...……………....66
Appendix J: Standardized Recipes…………………………………...…………………..78
References...……………………………………………………….…………………………….71

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Part I. Description

a. Establishments and Services Offered

Sundae Funday is a fast casual operation located in the heart of Hillcrest (3840 5th Ave,

San Diego, CA. 92103) that aims to please customers of all ages who are health conscious, but

also have an insatiable sweet tooth. The operation hours are from 12pm to 10pm every day with

limited hours on major holidays. A flyer that includes information about the establishment can be

found in Appendix A. This parlor provides vegan alternatives to traditional ice cream. Given that

none of the flavors contain any animal products like milk or milk fat, Sundae Funday serves nice

creams. The nice creams found at Sundae Funday are made from scratch and contain nutrient

dense ingredients. As stated in the 2013 QSR magazine, innovation is key to a successful

business.1 Providing high quality and locally sourced ingredients increases the competitive edge

for the company.

Sundae Funday’s priority is to use high quality ingredients to produce interesting and

whimsical flavors for the consumer. The company’s nice creams are all-inclusive and can serve

as a sweet treat for anyone who wants to try a new product. Customers have shown favor for

more nutritious and healthful products, so the targeted patron would be someone who is health

conscious. It is suspected that majority of patrons are vegan since all of the flavors are vegan

friendly. The company also supports individuals with low-calorie needs, all nice creams are

under 250 calories per serving. To meet these demands, Sundae Funday’s ingredients are

purchased from Costco for the wholesale prices and convenience of bulk products. The operation

purchases the more rare ingredients from In Harmony Herbs and Spices, a local herbal shop in

San Diego. This provides Sundae Funday with quality ingredients while allowing the team to

support a fellow small business. Both Costco and In Harmony Herbs and Spices have contracts

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with Sundae Funday to establish business expectations and limitations. Deliveries of ingredients

will be received from Costco between the hours of 11am to 12 pm every Monday or as needed

based on demands. All deliveries will be recorded in the online file system and confirmed with

the Costco delivery person to stay organized and avoid unnecessary paper consumption. There

will be one employee receiving deliveries, organizing the groceries, and rotating the stock based

on the first-in-first-out (FIFO) method to prevent spoilage.

Creating a environment that keeps staff motivated and happy benefits the company and

the customers. In order to achieve this, Sundae Funday offers competitive wages by paying team

members more than the current minimum wage. The amount of available shifts offers flexibility

to the team. Three team members will be assigned to each shift with each shift lasting 6 hours.

Opening shifts start an hour prior to operation hours and closing shifts end an hour after close.

This schedule provides Sundae Funday with a total of 252 labor hours per week.

Since Sundae Funday is a fast casual food service operation, customers are allowed

autonomy in choice of counter to table service or self service. If the customer chooses the

counter to table service, there are various nice cream flavors presented on the displayed menu

board. The patron can order directly from the employee at the register. If the customer chooses

the self service, then the flavors are provided on the tablets next to the register, where orders can

be customized and placed. After orders are taken through either of these processes, customers

will be given a ticket. Then, orders are sent into the kitchen to be prepared by two team

members. One employee will call the ticket number, alerting the customer to pick up the order at

the counter.

Sundae Funday is a company that cares about its craft. With the best ingredients and

thorough flavor experimentation, every nice cream appears and tastes as though it were made

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with love. The team is genuinely valued, therefore providing exceptional customer experience.

As a small business, Sundae Funday is active in the Hillcrest community and supports the people

living, working, and visiting the area. Sundae Funday is the ideal parlor for an unforgettable

experience.

b. Menu Type and Output Volume

Since customers change daily, Sundae Funday serves the same options every single day

of the year through a static menu. Sundae Funday’s establishment offers healthy, nutritious and

delicious vegan desserts for people to enjoy. All of the recipes contain natural ingredients and are

suitable for everyone (refer to Appendix B).

One of the most crucial parts of the food service operation is the menu. Sundae Funday’s

menu allures customers by utilizing the pastels colors of pink, sky blue and yellow (refer to

Appendix C). Pastel colors are associated with friendliness, gentleness, and care.2 Therefore,

Sundae Funday uses pastel colors on the menu and in-store to further complement the friendly,

caring, and inviting ambiance.

Due to the use of many fresh and local ingredients there is an increased risk of spoilage.

Therefore, Customers are going to pay more than they would at a typical ice cream shop. Menu

psychology is portrayed through the price to make customers believe they are spending less than

they actually are. The operation’s prices were set using the factor and odd pricing method. By

ending the price of the item with an odd number that is less than zero, customers are more likely

to purchase the product because they tend to round down. Although customers pay more at

Sundae Funday than a typical ice cream parlor, the product received reflects the price with it’s

wholesome and delicious nice cream.

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 The output volume is presumed to be 300 scoops per day. It is expected that most of the

items will be sold after lunch (1 pm to 3 pm) and after dinner (6 pm to 9 pm). The output volume

will be achieved by selling an average of 100 nice cream cones from the different flavors

provided per day. 50 sundaes a day, containing 3 scoops each, equivalent to a total of 150 nice

cream scoops are projected to be sold. Sundae Funday also expects to sell 25 milkshakes

containing 2 nice cream scoops each, every day. Altogether, the menu items sold will total to 300

nice cream scoops per day, resulting in sufficient profit monthly and yearly. A common issue

among frozen dessert shops is sales varying based on weather and season. Since Sundae Funday

is located in San Diego where weather remains rather consistent year round, the amount of sales

in different seasons is predicted to be the same.

c. Facility Space and Equipment Needed

The location acquired, 3840 5th Ave, San Diego, CA 92103, is 2,000 square feet at $30

per square feet per year.3 Since it is a family midscale restaurant, 15 square feet per customer is

allocated for 64 customers. The required minimum space is 960 square feet, however, Sundae

Funday provides 1,000 square feet (50% of the facility) to the dining room. Seven 6-person

booths provide seating along the edge of the restaurant with two 4-tops and seven 2-tops down

the center. Since the entrance to the shop is on the left of the building, this area has been kept

clear of all obstructions. Furthermore, the entrance door is equipped with an air curtain to

maintain internal temperatures.

The kitchen takes approximately 350 square feet (17.5% of the facility), the showroom

covers about 300 square feet (15% of the facility), hallways cover 250 square feet (12.5% of the

facility), and 50 square feet is allocated to each bathroom (5% facility).

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 Employees have a separate entrance in the back of the building that leads to the kitchen.

Once in the kitchen, employees must wash their hands at the designated hand washing station

then continue to their designated station.

The first station is the nice cream making area, located in the back of the building in the

kitchen and hidden from public view. This area consists of an ice machine, three ice cream

makers, a sink/workstation with a food processor, a waste bin, refrigerator for items that need to

remain cool, a freezer for frozen ingredients, and a large cabinet for dry ingredients. Located

closest to the ice cream machines is the ice machine and food processor since the ingredients

made with these equipment go directly into the ice cream maker. Next to the food processor is

the sink, waste bin, and refrigerator to wash and prepare the fresh ingredients for food

processing. Next to the refrigerator is the freezer which contains frozen ingredients that go into

either the food processor or straight into the ice cream maker. The freezer should be set between

-5 degrees fahrenheit and 0 degrees fahrenheit to store nice cream. Once a batch of nice cream is

produced it goes into the freezer chests with each one holding six tubs, one of each flavor. Two

freezer chests are kept in the kitchen allowing the establishment to always have two tubs of each

flavor ready-prepared.

The second station is the waffle making station . This is in the showroom where

customers can see what the employees are doing. Employees must wash their hands in the

showroom hand washing sink before doing any work in the showroom. This station consists of a

cabinet for dry ingredients, fridge for refrigerated ingredients, waste bin, waffle cone maker,

waffle bowl maker, a counter to work on, and a waffle display case. Closest to the waffle cone

and bowl makers is the waste bin under the counter and a cabinet for storing bowls, mixers, and

dry ingredients. The waffle making station shares the fridge with the milkshake station since a lot

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of the ingredients are similar and they are within close proximity of each other. Once a waffle

cone or bowl is completed it is presented to the customers in the display case.

The third station is the milkshake station which is also in the showroom area for the

customers to view. The equipment that comprises this area is an ice machine, two blenders and a

countertop to work, a trash bin, triple sink, and refrigerator for cool ingredients. Closest to the

blenders and workstation is the ice machine. On the other side of the work station is the

refrigerator and trash bin to dispose of waste. Upon completion of making a milkshake, the

blenders are hand washed in the triple sink.

The fourth station is the nice cream station, the centerpiece of Sundae Funday. This is

where the waffle cones, bowls, six signature flavors, and toppings are presented to the customers.

This station consists of a waffle display case, ice cream dipper with six ice cream tubs, and a

topping assortment. This is the area where customers will customize their order; first with the

choice of a waffle cone, bowl, or cup, then choice of nice cream, and lastly toppings. From here

they will continue toward the last station, the payment station.

Customers have the option of ordering the traditional way or through tablets. The register

and two tablets are placed on an L-shaped corner counter. Traditional ordering consists of

placing your order with an employee and having it ready-made and handed to the customer

before payment at the register which takes either cash or card. Another option provided is tablet

ordering and payment. Customers use this option to skip a long line or if they just feel like sitting

and waiting for their order. The customer will receive a number and an employee will bring it out

to the table with the corresponding number.

To regulate the flow of traffic, employees always move towards the dining room. Once

an order is delivered to a table the employee must enter through the back kitchen door.

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Additionally, if a tub in the dipper runs out of nice cream an employee takes the tub through the

register exit, through the back kitchen entrance, and deposits it in the kitchen triple sink for

washing. Once washed, the employees washes hands in the kitchen hand washing sink, then

proceeds toward the freezer chests to obtain a replacement for the specific flavor. Employees

will enter the showroom through the kitchen and place the new tub in the nice cream dipper at

the nice cream station.

Two restrooms are available at Sundae Funday, one for customers and one for

employees. Right down the hall from the showroom is the closest bathroom for customers

containing a toilet, sink with soap, and electric hand dryer. The exact same amenities are

provided in the employee restroom. Employees are required to wash their hands for at least 30

seconds with soap and warm water before returning to work. At the end of shifts, employees will

exit through the back back (refer to Appendix D).

For specific details pertaining to equipment refer to Appendix E. Furthermore, the vision

board in Appendix F showcases the aesthetics of the Sundae Funday brand, including the colors,

furniture, and design.

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Part II. Goals

d. Budget Goals

Sundae Funday’s budget goals are based upon sustainability and profit. The operation

strives to provide a healthy version of frozen desserts, while maintaining a steady profit. The

budget goal of the entire operation is $272,688 per year. To achieve this goal, the operation’s

budget is focused on ongoing costs such as food, rent, and labor.

The budget goal of food is $1,144 per week. To stay within the budget, the operation

aims to sell 300 scoops per day priced at $2.89 per 4 ounce scoop. Before calculating the selling

price, the food cost percentage is determined. Sundae Funday’s food cost percentage is 20%.

This is calculated using this equation: cost of food sold/food sales=food cost percentage.4 To find

the cost of food sold, the beginning inventory for a week of sales is calculated. At the end of the

week, the cost of remaining inventory is calculated and subtracted from the beginning inventory.

Since Sundae Funday’s goal is to sell 300 servings of nice cream a day, or 2,100 servings a

week, the operation’s beginning inventory would be $1,080.64 to meet this goal. The actual cost

per serving is $0.51, which means the cost of food sold per week is $1,080.64. The total number

of food sales is based on a goal of making $5,400 per week. Therefore, to calculate the food cost

percentage of Sundae Funday’s operation, $1,080.64 (cost of food sold per week) is divided by

$5,400 (food sales goal per week). The food cost percentage is rounded to the nearest whole

number, which is 20.

To calculate the selling price for a 4 ounce scoop, the factor method is used. First, the

cost for each ingredient is determined. Since measurements are not uniform, an online calculator

was used to convert volume to weight.5 Costco ingredient prices were located through a blog

post and In Harmony Herbs & Spices ingredient prices were confirmed through the shop owner

9
over phone.6 When pricing each nice cream flavor, the operation uses an average the raw food

cost per serving in order to create a consistent price for the consumer. Similar operations use this

method, so consumers will expect the same of Sundae Funday. For calculations of the selling

price refer to Appendix G: Selling Price.

In addition to the 6 unique nice cream flavors, the establishment also sells 3 basic flavors

(strawberry, vanilla, chocolate), sundaes (waffle bowl & toppings included), milkshakes, and

waffle cones. To determine the selling price of each item, the operation used the non-structured

pricing method since the output of these items vary. Strawberry, vanilla, and chocolate nice

cream is priced at $2.89/scoop, which is the same price used for the other flavors. This is to

ensure that sales will be evenly distributed. The sundaes (waffle bowl & toppings included)

contain 3 scoops of nice cream. To price each sundae, the price for each scoop is multiplied by 3:

$2.89 x 3 = $8.67. To keep all the menu item prices below a zero, the selling price for sundaes is

rounded to $8.69. Since the milkshakes contain 2 scoops of nice cream, the price for each scoop

is multiplied by 2: $2.89 x 2 = $5.78. To keep all the menu item prices below a zero, the selling

price for milkshakes is rounded to $5.79. Waffle cones are priced at $0.99. If the customer wants

to add the waffle cone, the customer is charged $0.99 extra. Pricing these items this way also

lines up with the odd pricing method.

The average raw AP cost per scoop is $0.51, so if the operation sold 300 scoops per day,

the cost of food would equal to $153 per day, which in turn equals $1,080.64 per week. This is

less than the budget goal of food, which was a total of $1,144 per week.

The budget goal of labor is $2,900 per week. Sundae Funday’s employees with be paid

$11.50 per hr with 3 employees working at a time. Since business hours are from 12 pm to 10

pm, employees will arrive 1 hour earlier and leave 1 hour later to have sufficient time for

10
prepping and cleaning. A 6 hour shift for each employee is projected. With 3 employees per shift

making $11.50 per hr, that would mean the operation would be spending $2,898 per week on

labor, which is less than the budget goal.

The budget goal of rent is $1,200 per week. According to the listing of the property, each

square feet costs $30 per year, with a total of 2,000 square feet for the entire operation.3 This

means the total price of the space is $60,000 per year. Sundae Funday would be paying

$1,153.85 per week, which meets the budget goal.

After adding the cost of food, labor, and rent, the overall cost to operate Sundae Funday

is $5,132.49 per week, which equates to $266,889.28 per year. This is well under the operations

budget goal of $272,688 per year. Since Sundae Funday aims to sell 300 scoops per day at $2.89

per scoop, this will give the operation a profit of $936.51 per week, which equates to $48,698.72

per year (refer to Appendix G: Budget Calculations).

To guarantee that the operation meets the budget goal, specific meal planning strategies

are used. Ingredients are purchased depending upon the amount of sales made. For example,

since the operation has a goal of 300 scoops per day, the ingredient amounts pertaining to that

demand are purchased. Sales will either increase or decrease, so the operation will keep record of

the sales. This ensures that food purchases reflect the output volume.

Another method of meeting budget goals is to reflect prices based on demand and profit

for each item. To do this, a chart is used to discuss the origins of the menu items (refer to

Appendix G: Origins). For workhorses, Wild BLC and Berry Banana is listed because it’s

predicted that these products will contribute to the highest number of sales Although these

flavors are in high demand, both do not make a large profit since the the ingredients are more

costly compared to other flavors. To combat this issue, the business could price these nice

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creams higher in the future since there is a higher demand for it. For stars, PB Cream and Coffee

Vegan is listed because they are in high demand, make the company the most profit. This is due

to the ingredients costing less. There should be no changes made to these items because of its

high popularity and high profit margin. For dogs, Crazy for Stachios was listed because it’s it is

sold less compared to the other flavors. Since it’s cost per serving is very high compared to the

other flavors, it will also make the least profit. To address this issue, the company will run a

special on this product or discontinue it if it continues to perform poorly. For puzzles, the

operation shows a low number of consumers buying Matcha Ma Call It. Although less of it is

sold, it will still make a high profit since the cost of ingredients are low. To increase the demand

of the product, the operation will implement advertising strategies to make the item more

appealing to consumers.

In addition to adjusting Sundae Funday’s menu items based on demand/profit, it can also

competitively price its items compared to similar operations. The selling price of Sundae

Funday’s scoops are $2.89 per scoop. Cold Stone prices its items at $4 and above.7 This is

significantly higher than Sundae Funday’s scoops priced at $2.89. Another operation that is

similar to Sundae Funday is Pinkberry. Pinkberry charges $2.08 for every 4 ounces of yogurt.8

The price here may be lower than Sundae Funday’s scoops because Pinkberry does not make the

menu items from scratch. At Sundae Funday, the operation charges higher prices since more

labor is required (refer to Appendix C).

e. Nutritional Goal

Sundae Funday pledges to provide healthy alternatives to typical ice creams by utilizing

wholesome ingredients and fresh fruits in every recipe. The dietary controls set by similar

operations seem to all have a common theme. Most frozen dessert shops have menu options of

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various healthy alternatives, each with its own claim. Baskin Robbins menu contains a section

called Bright Choices, with claims of flavors being fat-free, dairy free, no sugar added, etc.9 Cold

Stone, another popular ice cream shop, offers low-calorie options that are less than 190 calories

per serving.10 The difference between Sundae Funday and these operations is that the nutritional

claims of Sundae Funday are valid for the entire menu. In order for the frozen desserts to fit into

a healthy 2,000 calorie diet, the business aims for the following nutritional goals:

● Provide no more than 250 calories (12.5% Daily Value), 45 grams of carbohydrates (15%

DV), 25 grams of sugar, or 13 grams of fat (20% DV) per serving

● Provide a good source of dietary fiber (10% DV) per serving

● May not contain trans-fat or cholesterol

● May not exceed 30% DV of saturated fat per serving

● May not exceed 5% DV of sodium per serving

To achieve the first goal of providing no more than 250 calories, 45 grams of

carbohydrates, 25 grams of sugar, and 13 grams of fat, the company takes standard ingredients

from typical ice cream recipes and replaces them with alternatives to meet the nutritional goals.

The basic ingredients for ice cream are milk, cream, sugar, and eggs. Examples of alternatives

for these ingredients are almond milk, coconut milk, coconut sugar, and bananas, respectively.

Replacing the original, basic ingredients of ice cream with these alternatives helps decrease

recipe calories, carbohydrates, sugars, and fat to meet the nutritional goals.11

According to the U.S Food & Drug Administration, a good source of fiber must be at

least 10% of the recommended daily value of 25 grams. The goal of Sundae Funday is to provide

a good source of fiber per serving of nice cream. The average amount of fiber consumed by

Americans is 15 grams per day, which means most Americans do not meet the daily value set by

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the FDA.12 Diets high in fiber compared to diets low in fiber are at lower risk for developing

coronary heart disease, stroke, hypertension, diabetes, obesity, and certain gastrointestinal

disease.13 Fiber also lowers blood pressure and improves glucose control in diabetic individuals.

By providing frozen treats with a good source of fiber, Sundae Funday aims to help Americans

take a step closer to the recommended fiber intake of 25 grams. By doing so, Sundae Funday

may decrease consumer risk of multiple diseases. The fiber goal is met by adding fresh fruits

such as blueberries, bananas, and avocados into the recipes. For example, for the Wild BLC

recipe, the amount of coconut milk is reduced while the amount of blueberries is increased to

achieve 10% DV of fiber per serving.

The amount of trans-fat and cholesterol in Sundae Funday’s recipes are set at a goal of 0

grams. Consuming trans fats increases an individual’s risk for coronary heart disease and also

includes other harmful effects such as distorting cell membranes.14 Additionally, consuming

foods high in cholesterol may have adverse effects on health depending on the individual. It is

crucial to maintain a diet low in dietary cholesterol to reduce high levels. 15

This information is crucial for Sundae Funday in creating its menu options. Ingredients in every

recipe consist of mainly fresh fruits and products that already contained 0 grams of trans-fats and

cholesterol. This allowed each recipe to meet the nutritional goal.

Sundae Funday strives to stay under 30% DV of saturated fat. The average amount of

saturated fat in a 4 ounce serving of ice cream is 4.5 grams (22.5% DV) can be attributed to the

use of milk, cream, and eggs.16 In contrast, the saturated fat in a Sundae Funday nice cream

contains no more than 12.6% of the recommended intake making it a better alternative to typical

ice creams. It is important to limit the amount of saturated fat in each recipe because it is proven

that consuming foods high in saturated fat will raise an individual’s low density lipoprotein

14
(LDL) levels, leading to heart disease.17As mentioned earlier, Sundae Funday excludes dairy

from every recipe, thus lowering the amount of saturated fat.

Calculations for the nutritionals of each recipe were determined using cronometer, an

online nutritional analysis calculator.18 The amounts of every nutrient, vitamin, and mineral were

taken. However the percentage of DV’s were calculated manually. Sundae Funday refers to the

recommended values of a 2,000 calorie diet from the FDA to calculate the percentage of DV’s

met.12 The percentages of daily values of cronometer refers to different values, which is why

they weren’t used (refer to Appendix H).

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Part III. Food Safety

f. HACCP Programming

To ensure the safety of customers, a foodservice operation creates and implements a

Hazard Analysis Critical Control Point (HACCP) plan for each recipe. A HACCP plan is a

preventative system that monitors for any chemical, biological, and physical hazards within a

food. HACCP is conducted from the point of purchase, delivery, and to when a food product is

received by the customer.4 This plan is also used as a training tool for employees. It alerts

employees where and when potential hazards may occur and what procedures must be taken if a

hazard does exist. When implemented and practiced correctly, the risk of introducing food

hazards to customers is significantly reduced, resulting in a safe product for consumers.

At Sundae Funday, the safety of customers is a top priority. That is why HACCP plans

have been created for each food product that is received and produced within the facility. All

employees are properly trained prior to handling any food products within the facility and are

tested on the procedures that are implemented to prevent any potential food hazards. Procedures

such as hand washing prior to handling any food products are strictly enforced. In the rare

occurrence that a food hazard may occur, employees are trained to inform management of the

hazard and to follow proper procedures to remove the hazard.

A common hazard within the foodservice industry that produces handmade ice cream is

that of biological in nature. Ice creams made with dairy products and eggs have an increased risk

of an outbreak of Listeria monocytogenes, Salmonella species, or Campylobacter species.19

Each of these bacteria cause symptoms ranging from fever to gastrointestinal upset. Sundae

Funday has reduced the risk of an outbreak from the above listed bacteria by using milk

alternatives, such as almond and coconut milk. Raw eggs have have also been eliminated in the

16
nice creams produced within the facility. However, eggs are used to produce the handmade

waffle cones or bowls. All employees that are trained to make the waffle cones have been

thoroughly educated as to where the critical control points occur in the processing of the waffle

cones. A HACCP plan is clearly displayed within the recipe, allowing a visual reference for the

employees (refer to Appendix I).

To further ensure that hazards are not introduced into the facility, all food products are

purchased from a licensed and reputable source. Food products that are purchased and received

within the facility are stored at proper temperatures. Temperature readings are recorded and

logged three times daily to monitor that equipment, such as refrigerators and freezers, are

working properly. These times are at the beginning of the work day, mid-day, and upon closing.

If in the occurrence of any frozen products have become defrosted or melted, all products are

discarded and not refrozen for future use. All equipment within Sundae Funday is maintained in

clean and excellent condition through daily cleaning of the entire facility conducted at closing of

each business day. All employees are required to follow hygienic procedures, such as hand

washing, during all prepping and handling of any food products. All employees are subjective to

appropriate corrective actions if found not following set procedures.

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Part IV. Recipe Development

g. Standardization

A standardized recipe is a recipe that is used to produce uniform products each time the

food product is produced.4 Through a series of steps, recipe verification, product evaluation, and

quantity adjustment, a manager or cook can determine what and how much food is need, how

long it will take, and how to correctly prepare a food product. It allows a foodservice operation

to produce consistent food products that the customer can trust to be the same with every visit. It

also provides vital information to permit a manager to schedule employees, plan finances, and

provide nutritional analyses to customers. Included within a standardized recipe are recipe

extensions. This makes calculating ingredients amounts easier for increasing recipe proportions.

At Sundae Funday, all recipes have been tested and evaluated to produce food products

of various servings. The standard for all Sundae Funday recipe extensions are 1, 96, and 192

servings, with 96 servings being the typical recipe made within the facility (refer to Appendix J).

This allows employees to quickly calculate ingredients amounts to produce the frozen treats in a

timely manner for customers. This information is critical on busy days when employees need to

produce additional frozen treats rapidly. In creating the standardized recipes, managers used The

Book of Yields and Math for the Professional Kitchen.21 By using these two sources, managers

were able to determine edible portions (EP) of raw foods, which then allowed the managers to

determine exactly how much food was to be purchased, also known as as-purchased (AP)

quantity. This information then permitted the managers to appropriately price food products and

provide nutritional information to customers.

18
Part V. Appendices

Appendix A: Flyer

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Appendix B: Recipes

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Appendix C: Menu

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Appendix D: Floor Plan

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Floor Plan Legend:

1. Ice Machine 18. Tablet

2. Ice Cream Maker 19. Waffle Cone Display
3. Food Processor 20. Hand Washing Sink
4. Sink/Workstation Combination 21. Two-Tops/Chairs
5. Trash Bin 22. Four-Tops/Chairs
6. Fridge 23. Six-Person Booth
7. Freezer 24. Bathroom Sink
8. Cabinet 25. Toilet
9. Ice Cream Tub 26. Waffle Cone Maker
10. Ice Cream Dipper 27. Waffle Bowl Maker
11. Topping Station 28. Employee Restroom
12. Chest Freezer 29. Customer Restroom
13. Triple Sink 30. Kitchen
14. Rectangular Counter Top 31. Showroom
15. Blender 32. Dining Room
16. Corner Countertop 33. Hand Dryer
17. Register

32
Appendix E: Equipment

Item Item Details Cost and

Vendor

Ice Machine (2) Cost:

Brand: Norpole, model EWCIM90S $1,478.99
Dimensions (HxWxD) 36”x 24”x 23” each: Nex
Details: Ice Maker, 90 lbs 90 lb. Commercial Supply
Ice Maker. 35 lb. bin capacity.Features ACC-
Electrolux compressor, auto shut-off,crystal
clear ice with adjustable thickness,stainless
steel body, and includes ice scooper. 2 year
warranty on parts and labor, 5 year warranty on
compressor.

Ice Cream Maker (3) Cost:

Brand: Spaceman model, 6228AH $7,986.64
Dimensions (HxWxD): 32.44”, 17.81”, each:
22.625” Restaurant
Details: 1, 12 Liter Hopper. 30 Quarts/hr Supply
output. 208/230 Volts 60 Hz. Air pump
included. No warranty.

Food Processor Cost:

Brand: Warin model, WCG75 3/4Qt. $186.00
Dimensions (HxWxD): 10” x 5” x 8.5” each:
Details: Dishwasher safe bowl and blades. 120 Restaurant
Volts. 1 year limited parts/labor warranty. Supply

Workstation and Sink (2) Cost:

Brand John Boos model, EPT8R5-3060GSK- $567.99
(R)ight each:
Dimensions (L x W x H): 60" x 30" x 35.75" Restaurant
Details: Galvanized Steel table and sink with 1 Supply
shelf. 1 year guarantee against defects in
workmanship and materials.

33
Trash Bin (six pack) Cost:
Brand: Carlisle Bronco $175.89 per
Details: 20 Gallon trash bins, 6 included in a pack:
pack. Has handles, and can be stacked Staples
Dimensions (Diameter xH): 23”x 19 ”

Trash Bin Cost:

Brand: Uline model H-4179 $239.00
Details: Side entry, 9 gallon trash bin. each: Uline
Dimensions (HxWxL): 32”x 9”x18”

Refrigerator Cost:
Brand: Empura, model E-KB54R $2,099.00
Dimensions(HxWxD): 82.3" x 53.9" x 32.7" each:
Details: The E-KB54R reach in bottom-mount Restaurant
stainless steel refrigerator is an electric unit that Supply
runs on 115 Volts, 60 Hz, 1-phase and 9 Amps
for 1/2 HP and includes a power cord with a
NEMA-5-15P plug. Standard 2 year parts/labor
warranty, and limited 5 year compressor
warranty.

Freezer Cost:
Brand:Empura, model E-KB54F $2,299.00
Dimensions (HxWxD): 82.3" x 53.9" x 32.7" each:
Details: The E-KB54F reach in bottom-mount Restaurant
stainless steel freezer is an electric unit that Supply
runs on 115 Volts, 60 Hz, 1-phase and 12
Amps for 1 HP and includes a power cord with
a NEMA-5-15P plug. Standard 2 year
parts/labor warranty, and limited 5 year
compressor warranty.

34
Cabinet (2) Cost:
Brand: Ikea, model Knoxhult $119.00
Details: Adjustable feet. Moisture, Heat, and each: Ikea
scratch resistant.
Dimensions (HxWxDxL) : 36”x44”x 24” 48
⅜”

3 Gallon Ice Cream Tub (32 pack) Cost: $74.88

Brand: Aaron Packaging, model PL3G-W-ICE- per pack:
P Aaron
Details: Polyethylene, freezer safe. Lids Packaging
included
Dimensions (HxWxD):28"x 21"x 21"

Ice cream dipper Cost:

Brand: Nor-Lake, model HF160WWG/0 $5,225.41
Dimensions (HxWxD): 50" x 69-1/4" x 27-3/4" each:
Details: There is interior fluorescent lighting on Restaurant
this ice cream dipping and display cabinet and Supply
it maintains temperatures between -5 to 5
degrees F. There is a cold wall evaporator on
this cabinet and it has a drain with a hose
connection.115 Volts, 60 Hz, 1-phase and 9.7
Amps for 1/2 HP and comes with a power cord
with a NEMA 5-15P plug. Display capability:
12, 3 gallon cans with storage capability of 8, 3
gallon cans. 2 year parts/ labor warranty, 5 year
warranty on the capacitor.

4 oz. Ice Cream Scoop (at least 12) Cost: $25.99

Brand: Matfer, model 670308 each:
Details: Spring loaded handle with interior easy Restaurant
scoop arm. Supply

35
Topping Dispenser (2) Cost: $133.
Brand: Dispense Rite, model TD-4 99 each:
Details: 4 bin acrylic ice cream topping Restaurant
dispenser Supply
Dimensions (HxWxD): 5-1/8" x 13-5/8" x 8",
drawer dimensions (WxD): 2 ⅝”x 7 ⅞”

Counter top (2) Cost:

Brand: Achieve Display, model DWLTC $238.49
Details: 6’ long, there are two adjustable each:
storage shelves in the base of this ledge top Achieve
counter and a 6"H drawer on metal sliders. Display
Dimensions (HxWxD): 44”48”x22”

Chest Freezer (2) Cost:

Brand: Summit, model Focus 106 $985.00
Details: The digital thermostat is externally each:
located for easy temperature management, with Restaurant
a wide range from -13 to 23ºF to accommodate Supply
a variety of desserts. The unit is pre-set to -4ºF.
Limited 1 year parts/labor warranty, 5 year
warranty on the compressor. 115v/60hz/1ph
Dimensions (HxWxD): 30.75" x 41.63” x
25.88”

Three Compartment Sink (2) Cost:

Brand: Advance Tabco, model FC- 3-1818- $1,120.99
24RL each:
Details: 16 gauge stainless steel Fabricated Restaurant
Economy series sink from Advance Tabco that Supply
has 3 sink compartments with faucet holes on
8" centers and a 24" drainboard on both the
right and left sides. The backsplash on this
fabricated sink has a tile edge for easy
installation. The compartments on this
fabricated sink are 18" wide x 18" front-to-
back and 14" deep and they have 3/4" coved
corners. The fabricated bowls on these sinks

36
are welded together at the seams and the unit is
all TIG welded. There is a rolled rim edge on
these fabricated sinks for extra strength.
Dimensions (HxWxL): 43" x 24" x 102", Bowl
dimensions (WxLxD): 18" x 18" x 14"

Stainless Steel Countertop (2) Cost:

Brand: Universal, model SG1872 $142.00
Details: Stainless Steel Work Table W/ each: Elite
Galvanized Under Shelf restaurant
Dimensions (HxWxL): 36”x 72”x 28” Equipment

Blender (2) Cost:

Brand: Bar Maid, model BLE- 110 $125.86
Details: 48. Oz capacity, 2 motor speed, each:
stainless ball bearing blade assembly. 110- Restaurant
130v/50-60hz/1-ph Supply
Dimensions (HxWxD): 15.5”x8”x7”

Milkshake Mixer Cost:

Brand: Waring, model WDM360 $599.00
Details: Spindle style mixer that allows each:
multiple drinks to be mixed simultaneously. Restaurant
High cup clearance, so no need to tilt. Supply
Automatic start/stop. 120v/60h-1P.
Dimensions (HxWxD): 21” x 12” x 17”

37
Corner Stainless Steel Countertop Cost:
Brand: Advance Tabco, model KTMS-305 $2,713. 05
Details: 14 gauge, 304 stainless steel with a each:
smooth, satin-finish top. Webstaurant
Dimensions (HxW): 40 ½” x 30”, Right side Store
Length: 60”, Left side Length: 60”

Register Cost:
Brand: Clover Station $899.00
Details: 11.6″ touchscreen display to the sleek each: Global
brushed aluminum finish. built-in swivel stand, Payment
encrypted card swiper, and a high-speed printer Source
(which doubles as a power and connectivity
hub). 4 USB ports to connect peripherals.

iPad (2) Cost:

Brand: Apple, model 11-in iPad pro $799.00
Details: 64 GB, 2 year technical support and each: Apple
accident damage coverage.
Dimensions: 11” screen

Cone Display Case Cost: $56.99

Brand: Dispense Rite model, CSG- 5L each:
Dimensions (HxWxD): 16" x 19" x 5-1/2" Restaurant
Details: Plastic, sneeze guard protects cones. Supply
Holds five cone stacks with rims greater than
2”

38
Hand Washing Sink Cost:
Brand: Krowne, model HS-14 $395.99
Details: Stainless steel pedestal mount hand each:
sink from Krowne that operates with foot Restaurant
pedals and includes a wall mount soap Supply
dispenser.
Dimensions (HxWxD): 42”x16”x15”, Bowl
dimensions (WxLxD): 14" x 10" x 6"

2 Top Bar Table (7) Cost: $149.00 each: Ikea

Brand: Ikea, model Billsta
Details: Has adjustable feet
and hooks for bags/purses.
Dimensions (Hx Diameter):
41 ⅜”x27 ½”

Stool (14) Cost: $109.00 each: Ikea

Brand: Ikea, model Janinge
Details: Adjustable heights
between 35⅜" and 43¼".
Tested for 243 lbs.

39
4 Top Table (2) Cost: $349.00 each: Ikea
Brand: Ikea, model Ingatorp
Details: Quick and easy to
change the size of the table to
suit different needs. With the
extra leaf stored under the
table top you can extend the
table to seat from 4 to 6
people.
Dimensions (HxLxDimeter):
29 ⅛”, 61”(max), 43 ¼”

Chair (8) Cost: $25.00 each: Ikea

Brand: Ikea, model Teodores
Details: easy to store when
not in use, 6 chairs can be
safely stacked on top of each
other. Tested for 243 lbs.
Dimensions (HxWxD): 31
½”x18 ⅛”x21 ¼”

6 Top Table (6) Cost: $329.00 each: Ikea

Brand: Ikea, model Ingatorp
Details: Quick and easy to
change the size of the table to
suit different needs. With the
extra leaf stored under the
table top you can extend the
table to seat from 4 to 6
people.
Dimensions (HxWxL): 29
⅛”x 34 ⅛”x61”, max length
84 ⅝”

Booth (7) Cost: $310.00 each

Brand: Restaurant Seating Restaurant Seating
Warehouse, model standard Warehouse (ebay)
double booth
Details: Made from vinyl to
maintain look and comfort.
Dimensions (HxWxD):
36”x48”x43”, seat (HxD):
18”x18”

40
Bathroom Sink (2) Cost: $217.00 each: Ikea
Brand: Ikea, model Lillången
Details: Stainless steel faucet,
under sink cabinet and storage
compartments.
Dimensions (HxWxD): 36
¼”x 24”x16 ⅛”

Toilet (2) Cost: $249.00 each: Home

Brand: American Standard, Depot
model Lexington
Details: 3 in. flush valve and
2-1/4 in. toilet features a 1.28
Gal.
Dimensions (HxWxD:) 31
¼”x17 ¾”x 28 ⅛”

Stand mixer Cost: $279.99 each:

Brand: Kitchenaid, model Kitchenaid
KSM150PSPM
Details: 5 Quart stainless steel
bowl included along with
multi-use attachments. 10
mixing speeds. 60hz/325wt

Single Waffle Cone Maker Cost: $359.00 each:

Brand: Waring model Restaurant Supply
WWCM180
Dimensions(HxWxL): 9.5" x
11" x 17"
Details: Makes upto 60 cones
an hour. Nonstick plates and
rotary feature. Includes waffle
cone forming tool. 120V,
1,200W, 60 Hz. 1 year
warranty on materials and
workmanship.

41
Hand dryer (2) Cost: $400.00 each:
Brand: Excel Dryer, model ProDryers
XL-BW-ECO
Details: “no heat” technology
drys hands in 15 second using
only 500 watt.
Dimensions (HxD): 12 11/16”
x 6 11/16”

Lighting fixtures (12) Cost: $83.75 each: Wayfair

Brand: Wayfair, model
Dutches
Details: Textured glass, 60
watt.
Dimensions(HxWxD):
8”x5”x5”

Trash Bin Cost: $239.00 each: Uline

Brand: Uline model H-4179
Details: Side entry, 9 gallon
trash bin.
Dimensions (HxWxL): 32”x
9”x18”

Bathroom Sink (2) Cost: $217.00 each: Ikea

Brand: Ikea, model Lillången
Details: Stainless steel faucet,
under sink cabinet and storage
compartments.
Dimensions (HxWxD): 36
¼”x 24”x16 ⅛”

42
Toilet (2) Cost: $249.00 each: Home
Brand: American Standard, Depot
model Lexington
Details: 3 in. flush valve and
2-1/4 in. toilet features a 1.28
Gal.
Dimensions (HxWxD:) 31
¼”x17 ¾”x 28 ⅛”

43
Appendix F: Vision Board

44
Appendix G: Budget Goals

1. “Pacific Beach Cream”

Budget Goal: $0.35 x 96 servings = $33.60

Actual Cost: $0.31 x 96 servings = $29.76
Average Serving Size: 4 oz per scoop

Ingredients AP Qty (96 Percent AP Cost Raw AP EP Cost Source

Servings) Yield per unit Cost (96 (96
Servings) Servings)

Bananas 10 kg 66% $1.01/kg $10.10 $15.30 Costco

Creamy 1.5 qt 100% $0.12/oz $5.76 $5.76 Costco

Peanut
Butter

Sweet 1.5 qt 100% $0.29/oz $13.92 $13.92 Costco

Cocoa
Powder

Total $29.78 $34.98

Per $0.31
Serving

Selling $2.89
Price

45
2. “Coffee Vean”

Budget Goal: $0.35 x 96 servings = $33.60

Actual Cost: $0.32 x 96 servings = $30.72
Average Serving Size: 4 oz per scoop

Ingredients AP Qty (96 Percent AP Cost Raw AP EP Cost Source

Servings) Yield per unit Cost (96 (96
Servings) Servings)

Bananas 10 kg 66% $1.01/kg $10.10 $15.30 Costco

Instant ½ cup 100% $0.72/oz $0.61 $0.61 Costco

Coffee

Vanilla 2T 100% $1.56/fl.oz $1.56 $1.56 Costco

Extract

Salt 2T 100% $0.11/oz $0.14 $0.14 Costco

Cinnamon ¼ cup 100% $0.33/oz $0.36 $0.36 Costco

Almond 1.5 qt 100% $0.33/oz $17.88 $17.88 Costco

Butter

Total $30.65 $35.85

Per $0.32
Serving

Selling $2.89
Price

46
3. “Wild BLC”

Budget Goal: $0.70 x 96 servings = $67.20

Actual Cost: $0.69 x 96 servings = $66.24
Average Serving Size: 4 oz per scoop

Ingredients AP Qty (96 Percent AP Cost Raw AP EP Cost Source

Servings) Yield per unit Cost (96 (96
Servings) Servings)

Coconut 1G 100% $0.06/fl.oz $21.50 $21.50 Costco

Milk

Almond/Co 1.5 qt 100% $0.08/fl.oz $3.84 $3.84 Costco

conut Milk
Blend

Agave 1 qt 100% $0.15/fl.oz $4.80 $4.80 Costco

Vanilla ¼ cup 100% $1.56/fl.oz $3.12 $3.12 Costco

Extract

Dried ½ cup 100% $4.25/oz $2.13 $2.13 In

Lavender Harmony
Herbs &
Spices

Frozen 9.5 qt 98% $1.99/lb $23.35 $23.83 Costco

Blueberries

Coconut 1.5 cup 100% $0.72/oz $7.62 $7.62 Costco

Sugar

Total $66.36 $66.84

Per $0.69
Serving

Selling $2.89
Price

47
4. “Matcha Ma Call It”

Budget Goal: $0.30 x 96 servings = $28.80

Actual Cost: $0.25 x 96 servings = $24
Average Serving Size: 4 oz per scoop

Ingredients AP Qty (96 Percent AP Cost Raw AP EP Cost Source

Servings) Yield per unit Cost (96 (96
Servings) Servings)

Bananas 10 kg 66% $1.01/kg $10.10 $15.30 Costco

Almond 3 qt 100% $0.05/fl.oz $4.80 $4.80 Costco

Milk

Matcha 1 cup 100% $2.55/oz $7.78 $7.78 Costco

Powder

Agave ¾ cup 100% $0.15/fl.oz $0.90 $0.90 Costco

Total $23.58 $28.78

Per $0.25
Serving

Selling $2.89
Price

48
5. “Berry Banana”

Budget Goal: $0.45 x 96 servings = $43.2

Actual Cost: $0.41 x 96 servings = $39.36
Average Serving Size: 4 oz per scoop

Ingredients AP Qty (96 Percent AP Cost Raw AP EP Cost Source

Servings) Yield per unit Cost (96
Servings)

Bananas 3.3 kg 66% $1.01/kg $3.33 $5.05 Costco

Frozen 7.25 kg 91% $2.13/lb $34.05 $37.42 Costco

Strawberrie
s

Coconut 1 cup 100% $0.06/fl.oz $0.48 $0.48 Costco

Milk

Vanilla 2.5 T 100% $1.56/fl.oz $1.95 $1.95 Costco

Extract

Total $39.81 $44.90

Per $0.41
Serving

Selling $2.89
Price

49
6. “Crazy for Stachio”

Budget Goal: $1.10 x 96 servings = $105.60

Actual Cost: $1.09 x 96 servings = $104.64
Average Serving Size: 4 oz per scoop

Ingredient AP Qty Percent AP Cost per Raw AP EP Cost Source

s (96 Yield unit Cost (96 (96
Servings) Servings) Servings)

Coconut 4.5 qt 100% $0.09/fl.oz $12.96 $12.96 Costco

Water

Raw 3 cups 100% $0.57/oz $8.30 $8.30 Costco

Cashews

Avocados 24 68% $1.20/avocado $28.80 $42.35 Costco

Bananas 1.25 kg 66% $1.01/kg $1.26 $1.91 Costco

Spinach 10 oz 72% $0.26/oz $2.60 $3.61 Costco

Maple 2.25 qt 100% $0.39/fl.oz $28.08 $28.08 Costco

Syrup

Vanilla 2T 100% $1.56/fl.oz $1.56 $1.56 Costco

Extract

Almond 2T 100% $5.50/fl.oz $5.50 $5.50 In

Extract Harmony
Herbs &
Spices

Salt 1T 100% $0.11/oz $0.07 $0.07 Costco

Pistachios 2.5 lb 48% $0.39/oz $15.60 $32.50 Costco

Total $104.73 $136.84

Per Serving $1.09

Selling Price $2.89

50
Selling Price:

First, the average is calculated by adding each recipe’s raw AP Cost per serving and

dividing by 6, since there are 6 recipes. The calculation looks like this: $0.31 + $0.32 + $0.69 +

$0.25 + $1.09 = $3.07/6 = $0.51. The average Raw AP Cost per serving is $0.51. A 20% food

cost was used to determine the selling price. According to the factor method, the first step is to

take the mark up factor: 100/20 = 5. Now the raw AP cost is used to multiply by the mark up

factor: $0.51 x 5 = $2.55. To account for hidden costs, a 10% markup will be added to this

number: $2.55 x $0.10 = $0.26. $0.26 + $2.55 = $2.81. Using the odd pricing method (ensuring

the price is just below a zero), the selling price of each scoop was rounded to $2.89.

51
Budget Calculations:

Calculations Actual Budget Price/yr Budget

Price/wk goal/wk goal/yr

Food ● Goal of 300 svgs/wk x 7 $1,080.64 $1,144 $56,193.28 $59,488

= 2,100 svgs/wk
● 2,100 svgs / 96 svgs/tub
= 22 tubs / wk to meet
goal.
● Average cost per tub:
$49.12
● $49.12 x 22 tubs/per wk
= $1,080.64

Labor ● Employee hours 11am- $2,898 $2,900 $150,696 $150,800

11pm
● 12 hrs x 3 people = 36
hrs
● $11.50/hr x 36 hrs =
$414/day
● $414/day x 7 days/wk =
$2,898

Rent ● $30/sq ft/ yr x 2,000 sq $1,153.85 $1,200 $60,000 $62,400

ft = $60,000/yr
● $60,000/yr / 52 wks =
$1,153.85/ wk

Total $5,132.49 $5,244 $266,889.28 $272,688

Profit= Food sales - Expenses $6,069/w $6,069/wk $315,588/yr - $315,588

Food sales based off of goal of k- - $266,889.28/y /yr -
selling 300 svgs day priced at $5,132.49 $5,244/wk r= $272,688
$2.89/scoop. /wk= = $825 $48,698.72 /yr =
● 2,100 svg/wk x $2.89 = $936.51 $42,900
$6,069 food sales/wk
● 109,200 svg/ yr x $2.89
= $315,588 food sales/
yr

52
Origins:

Workhorses - High demand, Low Profit Stars - High demand, High profit

● Wild BLC - $0.69/serving ● PB Cream - $0.31/serving

● Berry Banana - $0.41/serving ● Coffee Vean - $0.32/serving

Dogs - Low demand, Low profit Puzzles - Low demand, High profit

● Crazy for Stachios - $1.09/serving ● Matcha Ma Call It - $0.25/serving

53
Appendix H: Nutritional Goals

1. “Pacific Beach Cream”

Average Serving Size: 4 oz per scoop

Amount Per Recommended % DV Goals

Serving

Calories (kcal) 208 2,000 10.4% <12.5%

Total fat (g) 9.4 65 14.4% <20%

Saturated fat (g) 1.9 20 9.3% <30%

Trans fat (g) 0 - - 0

Cholesterol (mg) 0 300 0.0% 0.0%

Sodium (mg) 103.6 2,300 4.5% <5%

Total 30.9 300 10.3% <15%

Carbohydrate (g)

Dietary Fiber (g) 5.7 25 22.9% 10%

Sugars (g) 14.3 - - <25 g

Protein (g) 5.6 50 11.3% -

Vitamin D (mcg) 0.00 20 0.0% -

Calcium (mg) 5.2 1,300 0.0% -

Iron (mg) 3.3 18 19% -

Potassium (mg) 375.3 4,700 8.0% -

54
55
2. “Coffee Vean”

Average Serving Size: 4 oz per scoop

Amount Per Serving Recommended % DV % DV

Goals

Calories (kcal) 199.1 2,000 10.0% <12.5%

Total fat (g) 9.4 65 14.4% <20%

Saturated fat (g) 0.9 20 4.3% <30%

Trans fat (g) 0.0 - - 0

Cholesterol (mg) 0.0 300 0.0% 0.0%

Sodium (mg) 49.4 2,300 2.1% <5

Total Carbohydrate 27.2 300 9.1% <15%

(g)

Dietary Fiber (g) 4.9 25 19.6% 10%

Sugars (g) 13.3 - - <25 g

Protein (g) 4.7 50 9.3% -

Vitamin D (mcg) 0.00 20 0.0% -

Calcium (mg) 48.5 1,300 3.7% -

Iron (mg) 0.8 18 4.7% -

Potassium (mg) 376.7 4,700 8.0% -

56
57
3. “Wild BLC”

Average Serving Size: 4 oz per scoop

Amount Per Serving Recommended % DV % DV

Goals

Calories (kcal) 160.2 2,000 8.0% <12.5%

Total fat (g) 6.8 65 10.5% <20%

Saturated fat (g) 5.1 20 25.4% <30%

Trans fat (g) 0.0 - - 0

Cholesterol (mg) 0.0 300 0.0% 0.0%

Sodium (mg) 15.9 2,300 0.7% <5%

Total Carbohydrate 25.3 300 8.4% <15%

(g)

Dietary Fiber (g) 2.5 25 10.1% 10%

Sugars (g) 21.9 - - <25 g

Protein (g) 0.45 50 0.9% -

Vitamin D (mcg) 0.16 20 0.0% -

Calcium (mg) 31.7 1,300 2.4% -

Iron (mg) 0.3 18 1.7% -

Potassium (mg) 33.9 4,700 0.7% -

58
59
4. “Matcha Ma Call It”

Average Serving Size: 4 oz per scoop

Amount Per Serving Recommended % DV % DV

Goals

Calories (kcal) 108.6 2,000 5.4% <12.5%

Total fat (g) 0.72 65 1.1% <20%

Saturated fat (g) 0.12 20 0.6% <30%

Trans fat (g) 0 - - 0

Cholesterol (mg) 0 300 0.0% 0.0%

Sodium (mg) 14.8 2,300 0.6% <5%

Total Carbohydrate 26.1 300 8.7% <15%

(g)

Dietary Fiber (g) 2.9 25 11.4% <25 g

Sugars (g) 14.8 - - -

Protein (g) 2.6 50 5.2% -

Vitamin D (mcg) 0.3 20 0.02% -

Calcium (mg) 7.7 1,300 0.6% -

Iron (mg) 0.6 18 3.2% -

Potassium (mg) 415.7 4,700 8.8% -

60
61
5. “Berry Banana”

Average Serving Size: 4 oz per scoop

Amount Per Serving Recommended % DV % DV Goals

Calories (kcal) 60.6 2,000 3.0% <12.5%

Total fat (g) 0.57 65 0.9% <20%

Saturated fat (g) 0.36 20 1.8% <30%

Trans fat (g) 0 - - 0

Cholesterol (mg) 0 300 0.0% 0.0%

Sodium (mg) 2.3 2,300 0.1% <5%

Total Carbohydrate 14.7 300 4.9% <15%

(g)

Dietary Fiber (g) 2.5 25 10% 10%

Sugars (g) 7.7 - - <25 g

Protein (g) 0.7 50 1.4% -

Vitamin D (mcg) 0.0 20 0.0% -

Calcium (mg) 13.5 1,300 1.0% -

Iron (mg) 0.7 18 3.6% -

Potassium (mg) 233.8 4,700 5.0% -

62
63
6. “Crazy for Stachio”

Average Serving Size: 4 oz per scoop

Amount Per Serving Recommended % DV % DV Goals

Calories (kcal) 245.2 2,000 12.3% <12.5%

Total fat (g) 12.2 65 18.8% <20%

Saturated fat (g) 1.6 20 8.0% <30%

Trans fat (g) 0 - - 0

Cholesterol (mg) 0 300 0.0% 0.0%

Sodium (mg) 128.8 2,300 5.4% <5%

Total Carbohydrate 32.6 300 10.9% <15%

(g)

Dietary Fiber (g) 4 25 16% 10%

Sugars (g) 22.4 - - <25 g

Protein (g) 3.7 50 7.5% -

Vitamin D (mcg) 0.0 20 0.0% -

Calcium (mg) 54.7 1,300 4.2% -

Iron (mg) 1.1 18 6.3% -

Potassium (mg) 435.6 4,700 9.3% -

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65
Appendix I: HACCP Plan

Waffle Cone or Bowl

Step Ingredients 1 Serving 12 Servings 72 Servings

1 Eggs 0.1667 2 12

Egg Whites 0.1667 2 12

Salt 0.0417 tsp 0.5 tsp 1 Tbsp

2 Granulated Sugar 1 Tbsp 0.667 cup 4 cup

3 AP Flour 1.5 Tbsp 1.25 cup 1.875 qt

4 Butter, melted and slightly cooled 1 tsp 4 Tbsp 1.5 cup

Vanilla Extract 0.1667 tsp 2 tsp 0.25 cup

Step Method

1 HACCP: Upon receiving eggs, ensure that eggs are within the appropriate

temperature of 41°F. Store raw eggs in the refrigerator at 41°F immediately upon

receiving. If eggs are not within the temperature of 41°F, discard eggs in trash and

contact manager to contact supplier. The employee must wash hands prior to

handling raw eggs and/or use disposable gloves during handling. The employee

must wash hands or remove used gloves after handling raw eggs.

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 In a mixing bowl, mix eggs, egg whites, and salt on low speed until well blended.

2 Beat in sugar on medium speed until egg mixture is light in color, about 1 minute.

3 Add flour on low speed until well blended and smooth, about 30 seconds.

4 HACCP: Upon receiving butter, ensure that butter are within the appropriate

temperature of 41°F. Store butter in the refrigerator at 41°F immediately upon

receiving. If eggs are not within the temperature of 41°F, discard butter in trash

and contact manager to contact supplier. Use batter within 4 hours of mixing.

Discard batter after 4 hours post mixing. Store pre-made waffle cones or bowls in

airtight container up to 3 days. Discard any unused waffle cones or bowls after 3

days.

Add melted butter and vanilla and mix on low speed until just blended, about 20

seconds. Pour 3 tablespoons of batter into center of waffle maker. Close lid and

cook until golden brown, less than 2 minutes. Remove waffle from the iron and

shape into bowl or cone. Place on sheet pan to cool.

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Appendix J: Standardized Recipes

Coffee Vean Nice Cream

Step Ingredients 1 Serving 96 Servings 192 Servings

1 Frozen Banana 0.37 oz 10 kg 20 kg

2 Instant Coffee 0.5 tsp 0.5 cup 1 cup

Vanilla Extract 0.125 tsp 2 Tbsp 0.25 cup

Salt 0.125 tsp 2 Tbsp 0.25 cup

Cinnamon 0.0625 tsp 0.25 cup 0.5 cup

Almond Butter 1 Tbsp 1.5 qt 3 qt

Step Method

1 Cut raw bananas into coins. Place on sheet pan, cover with plastic wrap, and place

in freezer overnight or until frozen.

2 Place frozen bananas along with remaining ingredients into food processor. Blend

until mixed together and a creamy and smooth texture. Place nice cream into a 3

gallon ice cream tub. Place nice cream in freezer overnight or until frozen.

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Wild BLC

Step Ingredients 1 Serving 96 Servings 192 Servings

1 Thai Milk Coconut Milk 2.5 Tbsp 1G 2G

Almond Breeze Almond and Coconut 1 Tbsp 1.5 qt 3 qt

Milk Blend

Agave 2 tsp 1 qt 2 qt

Vanilla Extract 0.125 tsp 0.25 cup 0.5 cup

Dried Lavender Flowers 0.25 tsp 0.5 cup 1 cup

Coconut Sugar 0.75 tsp 1.5 cup 3 cup

2 Frozen Blueberries 3 Tbsp 1.125 G 2.25 G

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Step Method

1 HACCP: Upon receiving food products, ensure all containers are properly sealed

and not damaged. The employee must wash hands prior to handling food products

and/or use disposable gloves during handling.

Place all coconut milk, agave, vanilla extract, lavender, and coconut sugar into a

food processor. Mix until well combined.

2 HACCP: Upon receiving blueberries, ensure that blueberries are within the

appropriate temperature of 0°F. Store blueberries in the refrigerator at 0°F

immediately upon receiving. If blueberries are not within the temperature of 0°F,

discard blueberries in trash and contact manager to contact supplier. Discard any

frozen product if defrosting or melting occurs.

Add blueberries and mix until a creamy consistency. Then add mixture to ice

cream maker. Once processed in ice cream maker, place nice cream in 3 gallon ice

cream tub and place in freezer overnight or until frozen.

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