Presentations text content in Logan Regional Foodservice Management project: Deep-fat fry
Logan Regional Foodservice Management project: Deep-fat fryer
Alessa Wade, Tanille SmithSlide2
BUSINESS CASE: Kaiser Permanente suggested that all deep-fat fryer and deep-fat fried products be removed from cafeterias within one year. However, given the size of LRH complete removal without an alternative replacement is not sustainable, we determined that LRH would need to maintain current sales while offering healthier meal options. If deep-fat fried products are removed, they should be replace with comparable products at similar prices.
BACKGROUND INFORMATION: Kaiser Permanente announced a new program committed to a healthier America. Their program is aimed at increasing healthier choices as a way to address obesity. One of the six steps recommended is to removed all fryers and deep fat fried products. Based on the Kaiser Permanente recommendations, our project was to evaluate different options to offer healthier food choices at LRH cafeteria.
ANALYSIS / ROOT CAUSE: Analyze sales volume attributing to deep fried foods and the impact to overall sales if fryers are removed and not replaced with an alternative.
CURRENT CONDITION: At Logan Regional Hospital’s cafeteria deep fat fried food accounts for 3.3% of their daily sales. We interviewed customers to understand current perception. Perception is positive as long as there is still access to the similar products.
TARGET CONDITION: To utilize Kaiser Permanente recommendation to promote healthier life styles by providing better food choices. To provide healthier food options at LRH cafeteria while maintaining sales. To support IHC’s mission of “excellence in the provision of healthcare services to communities in the Intermountain region”.
RECOMMENDATION / COUNTERMEASURES: To remove the cafeteria deep-fat fryer. Replace fryer with custom stainless steel tabletop. Move ingredient preparation area to the custom tabletop. Buy Miniveyor Conveyor Oven, put in old ingredient preparation area. Total estimated cost: $3,618
ACTION PLANS: If recommendations are approved, the LRH’s foodservice manager would work with equipment supplier to procure equipment. Construction timeline would be based on availability of equipment and labor to make change.
FOLLOW UP: To follow up a customer satisfaction survey would be administered. And analysis of sales comparing month 1 and month 5 after transition would be completed to evaluate the success of the project.
INITIATION DATE: 02/05/13
PROJECT COACH / FACILITATOR: Lee Darley
TARGET COMPLETION DATE: 02/05/14
Removal of all fryers and deep-fat fried products from cafeteria
Janet Anderson Lee Darley
Tanille Smith Alessa Wade
Based on Kaiser Permanente
Remove cafeteria deep-fat fryer and deep-fat fried products and replace with a comparable product.
Desired outcomes: to maintain current sales, promote health, and provide a comparable product to customers.Slide4
Analysis: Daily Sales
DayTotal SalesTotal Fryer Sales1$2967$84.752$2859$122.973$2958$83.18Average$2928$96.96
DayGrilled /Fried SalesFried Sales Only16.8%2.8%28.2%4.3%36.5%2.8%Average7.1%3.3%
Grill and Fried Sale Percentages
Sales data taken from three days the week of 02/06/13Slide5
Analysis: Sales Projections
Month sales: $81,984Projected monthly loss: $2,705Yearly sales: $1,068,720Projected yearly loss: $35,267
projected losses if fryer isn’t replacedSlide6
Fryer Operating Cost
4-35 lbs tubs of oil/week
Cost per tub: $42.37
Cost per week: $169.48
Cost per month: $677.92
Cost per year: $8,812.96Slide7
This is What People Think?
“As long as products are available, it wouldn’t affect purchasing”
“Line for the grill is too long anyway”
“We expect healthy food at a hospital anyway”
“People would be leery, upset at first, but you can’t please everyone”
Summary: most people were accepting of the idea of getting rid of the fryer as long as they had access to a comparable product.Slide8
To remove the cafeteria deep-fat fryer
Replace fryer with custom stainless steel tabletop
Move ingredient preparation area to the custom tabletop
Buy Miniveyor Conveyor Oven, put in old ingredient preparation area
Total estimated cost: $3,618Slide9
Item: Miniveyor Conveyor OvenProvide (1) electric miniveyor conveyor oven measuring 31”x 15 7/16”x 14”. Holman’s Miniveyor Model # 210HXOven shall be stainless steel with removable trays for cleaning, belt moving left to right, and adjustable heat controls. Oven shall use infrared heating and have a cord and plug. Oven shall be used for baking items such as French fries, chicken nuggets, tater tots in replace of deep fat fryer. To preheat in 8-10 minutes and provide acceptable baked foods. Provide UL and NSF approvalRetail purchase price: $2100.00
Item: Custom stainless steel table Provide (1) custom stainless steel table measuring 21” x 29”.Table should have an open base to provide strength, durability and for ease of cleaning. Table should be fabricated using 14 guage type 304 stainless steel material with a smooth, satin-finished top. Table should also feature a 2" x 1" square die embossed no-drip countertop edge with a 1/2" return on all four sides. Table legs should be 1 5/8” in diameter tubular galvanized steel with matching leg braces. Table shall be used for ingredient preparation. Provide UL and NSF approvalEstimated retail price: $518.00
Miniveyor Conveyor Oven
Custom Stainless Steel TableSlide10
Conclusions: Return of Investment
Estimated cost of plan-$3,618Estimated savings-oil onlyMonthly: $677.92
Purchase of Miniveyor Conveyor Oven and our recommendation would pay for itself in 5 months 3 weeks in oil savings alone.
Estimated monthly sales would be maintained
Estimated profit loss incurred would be minimal