unit 13 presentation

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Presentation on Projects 2, 11 & 12Karen Emminger & Allison Keller

+Project 11- Sustainability Audit We began by conducting a sustainability audit

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+Sustainability Audit, cont.

The two highlighted items gave us the idea for our feasibility study: Food waste is not composted Untouched food items are not collected and donated to

food banks

We decided to see how much food was being wasted on a daily basis. To do this, we collected data for our feasibility study.

+Project 12- Feasibility Study

After discovering that University Place does not compost or donate food, we decided to see how much was actually being wasted on a given night.

We counted the servings prepared by the cooks before the beginning of lunch

At the end of dinner, all leftover food was counted before it was thrown away

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+Feasibility Study, cont.

After discovering the significant amount of food waste, we decided to propose a food waste log The food waste log would be used every day. Cooks will fill

out the amount prepared and the amount leftover at the end of the night

Food waste log will help better plan each meal and leave the least amount of waste as possible

The data collected proves that we should implement the food waste log because the amount of waste is significant, and can easily be reduced.

+Feasibility Study, cont.

+Project 2, Continuous Quality Improvement After completing our feasibility study, we brainstormed

more ideas to reduce waste. One such idea involved the bistro.

The bistro currently does not offer specials, which is something managers are trying to implement

The idea we had was to offer specials that utilize food from the day before

To see if specials in the bistro would be beneficial, we passed out a pre-survey to bistro customers

+Continuous Quality Improvement, cont. Pre-survey

How many days a week do you eat in the bistro? Are you currently happy with the options offered in the

bistro? Would you be interested in seeing specials offered in the

bistro?

Results The average amount of times customers eat in the bistro is

2.7 5/14 bistro customers are happy with the current selection 13/14 bistro customers would like to see specials offered

+Continuous Quality Improvement, cont. Implementing the pilot program We decided on two specials for

the day Chicken Caesar Wrap Supreme Pizza

We worked in the bistro for the day, preparing and making the specials and talking to customers

Sales 6 Chicken Caesar Wraps 12 Supreme Pizzas

+Continuous Quality Improvement, cont. Post-Survey

Did you try any special today? If so, what? Would you be interested in seeing daily

specials offered regularly? Would offering specials increase the amount

of times you visit the bistro?

Results 9/10 bistro customers tried one of our

specials 10/10 bistro customers are interested in

seeing daily specials offered regularly 10/10 bistro customers said offering specials

would increase the amount of visits to the bistro

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+Continuous Quality Improvement, cont.

Our recommendation Based on the

pre-survey, the sales, and the post-survey, we recommend the implementation of specials in the bistro