HTM*3090 Assignment 1 2

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University of Guelph *

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3090

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Health Science

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Oct 30, 2023

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pdf

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1 Assignment #1 Laura Kuszaj and Myah Anderson Lang's School of Hospitality, Food and Tourism Management , University of Guelph HTM*3090: Restaurant Operations Mngt Chef Monika Kruszka October 13th, 2023

2 Marketing For our restaurant we chose a fall theme that emanates warm, comfortable, and nostalgic feelings for our guests. Not only would it be the season when our restaurant opens, but it is also typically a stressful time for students with midterms and assignments. The days become shorter and students may be finding it difficult to eat balanced and filling meals that fuel them properly to tackle their stresses. For these reasons, our target audience are primarily students on campus. Posters are to be hung around campus as well as promotions on social media accounts with links for reservations. Posts will be added on a regular basis and become more frequent as our restaurant date draws closer. The more students who see the promotions the more exposure there will be which helps draw engagement and interactions. We want students who are walking across campus to see a warm lit restaurant and come in out of the cold to sit and relax. Asides from just students, to reach guests from outside campus we plan on promoting our restaurant to our coworkers, teammates, friends, club members, and family. Our signature menu items are aligned with the fall season and incorporate healthy and balanced ingredients that have been selected to meet cultural and dietary food restrictions. For example, our butternut squash gnocchi is vegetarian and none of our dishes contain pork so guests from all religious backgrounds have options and feel included. This will also allow us to fill and turnover more tables and get more guests through the door. Also, the menu incorporates a full course meal option by providing choices ranging from appetisers, entrees, desserts and drinks. This can also draw more guests since this type of dining option is not typically offered on campus.

3 Promotional Pieces:

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4 Assembly Garlic chicken with Honey Rosemary Glaze + Creamy Mash Potatoes + Green Beans Yield: One Portion Ingredients: 2pc Garlic chicken thighs in Honey Rosemary glaze 168g Mash potatoes 85g Green Beans Instructions: 1. Start off by grabbing a white circular dinner plate and place it under a scale to ensure accurate weights.Make sure your scale zeros out between each component. 2. Scoop 168g of mash potatoes and place it directly in the centre of the plate. Create a well 1 inch deep in the centre of the Mash. 3. Place one chicken thigh down in the centre of the well and the other one leaning on the first one, try to have one of the lemon slices that was in the sauce on top of the chicken 4. Lastly arrange the 85g of green beans on the side of the mash potatoes, wrapping it to cover a fourth of the circumference of the mash. Drizzle with a bit of excess sauce from the chicken and serve!

5 Garlic chicken with honey rosemary glaze Yield: 4 Ingredients: 8pc Chicken thighs ( Boneless/Skinless) 40g Unsalted butter 15g Garlic powder 2g Rosemary 170g Honey 9g Salt 9g Ground pepper 1 (123g EP) Lemons Instructions: Day before (Marinate): 1. In a large cast iron skillet over medium heat melt the Unsalted Butter(40g), once melted add the Garlic Powder (15g), Dried Rosemary (2g) and simmer for about 1 minute. Add Salt (9g) and Ground Black Pepper (9g). 2. Once the flavours are combined, stir in the Honey (170g) and bring to a boil. Then reduce the heat to low so you don't burn the honey. Place all the Boneless, Skinless Chicken Thighs (8) into the honey glaze mixture and coat each piece evenly. 3. Let cool and add lemon slices (123 g) evenly spread out on top of the chicken. Cover the top of the pan with aluminium foil, place in the fridge overnight. Day of (cooking the chicken): 1. Preheat oven to 375 *F 2. Place covered marinated chicken directly into the oven. Bake the chicken until it is cooked through (internal temp 165 *F), about 20-25 min minutes (Uncover the chicken when there is 5 min of cooking time left to let the top gain some colour).

6 3. Remove from the oven immediately and with a basting brush gatter sauce that is on the sides and brush it all over the top of the chicken. Creamy mash potatoes Yield: 4 Ingredients: 33g Unsalted butter 6g Salt 87ml Heavy cream 1.5 pc (547g EP) Russet potatoes Instructions: 1. Peel potatoes with a peeler and rinse in cold water. Grab a cutting board and cut the potato in half vertically then again horizontally, giving you 4 pieces (Do this for both potatoes). 2. Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until easily pierced with a knife (about 20-25 min). 3. Drain well and transfer to a bowl. Grab Potato ricer and run each potato quarter through it. With a spatula mix in heavy cream (130g) until fully combined. 4. Add softened butter(49g) and salt (9g), mix until combined.

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7 Assembly Butternut squash Gnocchi with sage brown butter sauce Yield: One portion Ingredients 400g Butternut squash gnocchi + sage brown butter sauce 5g Parmesan cheese Instructions: 1. Add all the gnocchi to the sage sauce,cook until heated through and coated, about 5 minutes 2. Grab a white angled surveying bowl, and place it on a scale, let it zero out and serve 400g of the Butternut squash gnocchi with sage brown butter sauce. 3. Grate your Parmesan cheese and zero out your scale again, sprinkle about 5g of Parmesan. 4. Ready to serve!

8 Butternut squash Gnocchi Yield: 1.79Kg (about 5.5 portions) Ingredients 454g Butternut squash 14ml Olive oil 1pc (390g) Russet potatoes 45g Parmesan cheese 1 Large egg 5g Nutmeg 5g Salt 450g AP flour Instructions Day/week before is the gnocchi prep: 1. Start off by preheating the oven to 400°F. Now to prepare the squash by cutting it lengthwise in half and discarding the seeds. Place the squash halves, cut side up, on a baking sheet and brush with oil (14g). Roast for about 45-50 min or until squash is very tender.Cool slightly and scoop flesh from squash into a mental bowl, get your food scale and weigh out 454g, set remaining flesh aside (will need this for the sauce). 2. Meanwhile, as squash cooks, peel and boil your potatoes in a medium saucepan until very tender, about 20 minutes. Drain and weigh about 390g of potato. 3. Mix squash (454g), potato (390g), Parmesan(45g), egg, nutmeg(5g), and salt(5g) in a large bowl. Gradually add flour(450g) while kneading gently until all is combined. Turn dough onto floured surface; knead and add more flour if sticky. Divide dough into 8 equal pieces. 4. Line 2 large baking sheets with parchment. Sprinkle lightly with flour. Working with 1 dough piece at a time, roll it to about 1/2-inch-thick rope. Cut rope into 3/4-inch pieces, then transfer gnocchi to baking sheets. Do this with all the remaining dough and cover loosely with plastic wrap then chill for at least 1 hour.

9 Day of service: 1. Boil the large strainer pot ahead of time and cook 1-2 handfuls of gnocchi( avoid overcrowding). Cook for 12-15 min, drain gnocchi and place in a mental bowl. Sage brown butter sauce Yield: 410ml (about 5.5 portions) Ingredients 5 ml Olive oil 6g Ground Black Pepper 9g Salt 219g Roasted butternut squash 179g Unsalted butter 42g Fresh sage Instructions Day before Service: 1. With the cooked squash that was set aside, cut it up into tiny pieces, pour olive oil(6ml) on it and sprinkle it with salt(3g) and pepper (3g). Place on a parchment paper lined baking sheet for 5 min at 400*F, let cool and store in an airtight container until needed. Day of service: 1. Cook butter(179g) in a large pan over medium heat just until golden, stirring often for about 3 min then add cooked butternut squash pieces(219g) and sage(43g); stir for 1 minute.Season with salt(6g) and pepper(3g).

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10 References : Kravchuk, N. (2019, November 27). Creamy mashed potatoes recipe . NatashasKitchen.com. https://natashaskitchen.com/creamy-mashed-potatoes-recipe/ N.A. (2023, September 17). Garlic chicken thighs with honey and Rosemary Glaze Recipe: Sidechef . sidechef.com. https://www.sidechef.com/recipes/168851/garlic_chicken_thighs_with_honey_and_rosemary_g laze/ Nast, C. (2010, August 24). Butternut Squash Gnocchi with sage brown butter . Bon Appétit. https://www.bonappetit.com/recipe/butternut-squash-gnocchi-with-sage-brown-butter

11 Costing Cards

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15 Nutrition Analysis 1. Garlic chicken with Honey Rosemary Glaze + Creamy Mash Potatoes + Green Beans Number of portions: 1 Garlic Chicken w/ Glaze: Mashed Potatoes: Garlic Chicken w/ Honey Rosemary Glaze + Mashed Potatoes + Green Beans Single Portion Nutrition Label:

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17 2. Butternut Squash Gnocchi with sage brown butter sauce 1 Portion Butternut Squash Gnocchi: Sage Brown Butter Sauce: Butternut Squash Gnocchi with Sage Brown Butter Sauce Single Portion:

18 Nutrition Label:

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19 Summary Entree 1:

20 First, the garlic chicken with honey rosemary glaze with added mashed potatoes and green beans entree can be part of a balanced diet. It contains all of the macronutrients that are part of a balanced plate. The chicken acts as the protein source, the mashed potatoes act as the fat and carbohydrate, and the green beans are a vegetable source of minerals and vitamins. According to Canada’s Food Guide and the Heart and Stroke Foundation of Canada, a healthy diet includes eating plenty of fruits and vegetables, preferably half of your plate to provide you with antioxidants and fibre to help keep you fuller for longer (Heart and Stroke Foundation of Canada). In a single portion of our entree, we serve 85g of green beans which fills roughly half the plate and provides 6g of fibre in total which makes up 22% of the Daily Value of a diet consisting of 2,000 calories a day for the average individual. The food guide also recommends filling ¼ of your plate with whole grains (Heart and Stroke Foundation of Canada). Whole grain nutrients are missing from this entree as we filled ¼ of the plate with white russet potatoes. However, total carbohydrates for a single portion is 71.4g which makes up just 26% of daily intake. To increase the amount of whole grains, we could have opted for whole-grain rice or quinoa. This is also a protein-rich meal as it contains 50g of protein. The chicken thighs are skinless as well which makes the protein leaner and makes up ¼ of the plate, aligning with recommendations of Canada's Food Guide (Heart and Stroke Foundation of Canada). A nutrient that is found in excess is Fat with 32g of total fat making up 41% of the recommended daily intake. An area of concern specifically is the amount of saturated fat and trans fat, 16.3 and 0.9g respectively. The main ingredient that would be contributing to these results is the unsalted butter. A total of 73g of unsalted butter was used in the dish in making the chicken glaze and in the mashed potatoes. According to WHO, excessive fat intake over a prolonged time increases the risk of obesity, coronary heart disease and types of cancer (World Health Organization). Also, a high intake of saturated fat is a risk factor for cardiovascular disease (World Health Organization). Our entree also has high levels of cholesterol which can contribute to higher chances of chronic disease, heart attacks, and cancer (Woteki & Thomas, 1992). Another nutrient of concern would be the sodium content. The meal accounts for 73% of the Daily Value which increases the risk of kidney disease, strokes, heart failure, and high blood pressure according to the American Heart Association (American Heart Association). Ultimately this meal would be a healthy option for an active individual who’s looking to increase their protein levels and can be enjoyed as part of a balanced diet if eaten in moderation and the knowledge of its high fat and sodium intake. We did not make any changes to the recipe, as it is a signature dish and complies with Canada's food guide as a healthy balanced plate.

21 Summary Entree 2: Our second entree is the Butternut Squash Gnocchi with Sage Brown Butter Sauce. This dish would not be considered to be healthy. The calories are too high to be a lunch meal and does not include a balanced amount of nutrients or macronutrients. A typical lunch meal should be around 500-700 calories (ProLine, 2020). Protein is a nutrient that is lacking in this dish as it only contains 20.7g, thus it won't keep an individual full for long. There are also minimal vegetables in the dish, which lowers the amount of available minerals and vitamins. A nutrient found in excess is fat, specifically saturated fat. There is 20.7g of saturated fat which exceeds the Daily Value percentage of an average diet consisting of 2000 calories. The dish also contains 1.2g of trans fat which can be very problematic for a person's health. Trans fat raises “bad cholesterol” and lowers “good cholesterol” in the body and increases the risk of heart and blood vessel disease (Mayo Clinic, 2020). The ingredient contributing to the excess fat is the amount of unsalted butter. 179g is used to make the sauce which is considered a lot if eaten in excess. There is also olive oil used to make the Gnocchi itself and the sauce. Combined, the dish utilises fat sources to obtain its flavour. Consequently, the dish is also high in sodium. There is 1469 g of sodium which already utilises 64% of the Daily Recommended Value for an average person. According to the American Heart Association, a person should eat no more than 2,300mg a day with an ideal limit being 1,500mg a day (American Heart Association, 2023). Due to the disproportionate amount of protein and fat to the amount of calories, this meal would not be considered a balanced plate and should be eaten as a treat on special occasions. We believe since the theme of our restaurant is fall and cosy we wanted one of our signature dishes to be comforting, thus we did not make any changes. If the restaurant were to continue we would lessen the amount of butter used and limit the amount of salt added. We would also add more butternut squash in the gnocchi to add extra vitamins and nutrients to the dish. References:

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22 American Heart Association. (2023, May 10). How much sodium should I eat per day? . www.heart.org. https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sodium/how-much-sodium-s hould-i-eat-per-day#:~:text=The%20American%20Heart%20Association%20recommends,pe r%20day%20for%20most%20adults. Effects of excess sodium infographic . www.heart.org. (n.d.). https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sodium/effects-of-excess-so dium-infographic Healthy eating basics . Heart and Stroke Foundation of Canada. (n.d.-a). https://www.heartandstroke.ca/healthy-living/healthy-eating/healthy-eating-basics How many calories should I eat per meal to lose weight? . Proline Blog. (2020, May 22). https://www.prolinerangehoods.com/blog/how-many-calories-eat-to-lose-weight/#:~:text=div ided%20as%20follows.-,between%20200%20and%20400%20calories%20for%20breakfast% 2C%20500%2D700%20calories,about%20400%2D500%20more%20calories. Mayo Clinic Staff. (2022, February 23). Trans fat: Double trouble for your heart . Mayo Clinic. https://www.mayoclinic.org/diseases-conditions/high-blood-cholesterol/in-depth/trans-fat/art- 20046114#:~:text=Unlike%20other%20dietary%20fats%2C%20trans,heart%20and%20blood %20vessel%20disease. World Health Organization. (n.d.). The Global Health Observatory . World Health Organization. https://www.who.int/data/gho/indicator-metadata-registry/imr-details/3418#:~:text=Excessive %20dietary%20fat%20intake%20has,risk%20factor%20for%20cardiovascular%20disease. Woteki, C. E., & Thomas, P. R. (1992). Eat for Life: The Food and Nutrition Board’s Guide to Reducing Your Risk of Chronic Disease. National Library of Medicine . https://doi.org/10.17226/1365

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