River Valley Farm and Eatery
Rebecca Burbach
Sarah Cox
Al Kaul
Henry Randall
Emilee Meyer
VISION
Our restaurant provides a chic, rustic Montana
atmosphere, fusing casual and fine dining. We serve a
seasonal menu comprised of authentic local fare, catering
to diabetic and carbohydrate-restricted diets.
MISSION
The mission of River Valley Farm and Eatery is to provide
fair-priced, nutritional and delicious meals, prepared in a
sustainable manner. No food leaves our kitchen that we
ourselves would not eat. We provide diabetic-friendly
cuisine without compromising taste.
To carry out sustainable
practices in all aspects
of our establishment.
Goals
To prepare and serve
all meals in a
delicious, diabeticfriendly menu
OBJECTIVES:
1. We will use locallysourced ingredients as
much as possible, which
will be measured using
percent analysis of locallyOBJECTIVES:
sourced ingredients
1. We will employ a staff that is
verses those that are not.
trained and knowledgeable
2. If ingredients cannot be
about what diabetes is and
locally-sourced, they will
the affects of specific foods as
be purchased at a locallyrelated to this disease., which
owned grocery store (Cowill be measured through
op or Town and Country)
training stimulations
3. We use energy-friendly
2. We will prepare all menu
appliances and
items using high-quality, lowincorporate composting
sugar ingredients measured
and recycling and efficient
through the use of the
water practices.
diabetic guidelines published
through the ADA
To overtime, create
an inviting
atmosphere with
quality service for
the customer.
OBJECTIVES:
1. We will employ only
the most
experienced, welltrained, and friendly
staff which will be
measured through
the use of training
stimulations as well
as customer
evaluations
Menu and Theme
Our menu will cater to diabetic and low-carbohydrate diets,
highlighting and local and seasonal cuisine.
APPETIZERS
Olive Tapenade
spread on house-made crackers
Broccoli and Tomato Salad*
with balsamic and local bacon and feta
ENTREE
Roasted Lamb and Vegetables*
chops marinated with fresh herbs, on a bed of asparagus and pearl onions
DESSERT
Apple and Pear Chutney
roasted with lemon and thyme and served with unsweetened whipped cream
*Vegetarian options available upon request.
Marketing Plan
Dinner Presentation:
We will be beginning our
dinner night with an
introduction of our group
members and explanation of
our restaurant and dietary
restraint. Our olive tapenade
appetizer will be on the tables
for guests when they are
seated. We will serve our meal
in three courses – appetizer,
entrée and dessert – on simple
white plates. Dishes will be
served all at the same time,
and dirty plates will be cleared
between each course.
Invitation:
The invitation will effectively
communicate the theme of
our restaurant with
illustration and graphics. It
will be simple, with a brown
and neutral color scheme. It
will include a welcoming
invite, list of dinner hosts,
time, date and location of the
dinner, RSVP email, and
instructions to include any
allergies/dietary restrictions
Guest Menu:
The menu will be
projected in the front of
the room in order to
conserve paper. It will
clearly and accurately list
all menu items with a
short description. It will
also fit the theme of our
restaurant with graphics
and colors.
Marketing Plan
Atmosphere and theme:
Our restaurant provides a chic, rustic
Montana atmosphere, fusing casual and
fine dining. The interior is furnished with
rustic décor and neutral colors, creating a
comfortable and cozy environment in
which guests can enjoy an authentic and
local Montana dining experience.
Educational
Presentation:
A brief, informative
presentation about diabetes
and its dietary restrictions will
be given during the
introduction of the dinner. It
will be presented by the dinner
hosts and communicated using
powerpoint slides.
Master
Schedule
Job Descriptions
Kitchen Manager
Henry Randall
The primary duty of this position involves
overseeing all operations in the kitchen
including, but not limited to: staff and food,
dishwashing staff, and all special orders. He
makes sure that quality food is served to guests.
This position is responsible for making sure all of
the food is properly prepared by the standards
set by the restaurant. All employees working in
the kitchen are under the authority of the
kitchen manager and the manager see that they
perform all of their duties.
Specific Tasks:
-Responsible for
consistency and high
quality food products
-Delegation of tasks to
kitchen staff
-Oversees organization
and cleanliness of
kitchen and food
storage areas
Job Descriptions
Prep Cook/Cook
Rebecca Burbach, Al Kaul
The primary duty of this position involves
preparing the ingredients for daily menu
offerings. This includes preparing vegetables
by washing, chopping, gratin and slicing
them for inclusion in side dishes, salads,
soups and appetizers. Meats also must be
prepared for cooking, which may involve
cutting or slicing them into appropriate
portions. In many cases, the prep cook is
responsible for making soups, salads and
appetizers to free up the chefs and line
cooks.
Specific Tasks:
-Able to do repetitive work
-Able to prepare food according
to food handlers
-Knowledge of cooking
procedures
-Knowledge of safety rules for
kitchen equipment
-Have good customer service
skills
-Knowledge of store items
-Flexibility in job duties
-Keep a clean and tidy work
space
-Able to follow written and
verbal instructions
Job Descriptions
Server
Sarah Cox, Emilee Meyer
The primary duty of this position is to
provide food and beverage service to
guests using good customer service skills.
This position involves setting up tables,
creating a friendly and inviting
atmosphere for guests, serving dishes and
clearing tables throughout the dining
experience and cleaning dining rooms.
Specific Tasks:
-Carry food and silverware
to and from dining room
-Fill beverage glasses
-Examine trays before
serving to ensure they
contain all required items
-Monitor food distribution,
ensuring that meals are
delivered to the correct
recipients and guidelines for
special diets are followed
-Clean tables and dining
room after service
Sustainability Plan
Product Sourcing
Energy and Water Efficiency
From the local food product to
the reclaimed furniture mixed
with the interior design
elements and the choice of
cleaning supplies used, these
products support local
circulation as well as
responsibly sourced ecofriendly materials and
products.
Water Management
-The use of dishwashing machines
only when full to maximize efficiency
of both energy and water sources
-When washing of dishware,
creating a sink of warm, soap filled
water to minimize constant running
of water sources
Energy Efficiency
Powering down and unplugging
both appliances and tools used
during preparation when they are
not in service
Sustainability Plan
Waste Management and Recycling
Waste management
-Adhere to portion sizes as listed on recipes and food source labels to
minimize waste production during the preparation of the meal
-Using cautions when dealing with temperature and time sensitive
foods to minimize waste production from time and temperature abuse
of food products used
-Train servers to be knowledgeable about menu items as well as
ingredients used to prevent complications
-The application of composting through placing organic material into a
compost –labeled bucket for later use as fertilization
-Following the food-preparation guidelines for food products used to
minimize waste through cooking and preparation faults
Recycling Aspects
Saving paper, plastic, and can-like materials from the production of the
meal preparation to be properly recycled
Sustainability Plan
Employee Development
-Proper training of staff to ensure smooth,
functional development of meal and restaurant
operations
-Reassurance that all members of staff are aware
of tasks to be completed, preparation functions,
and restaurant functions as well as operations to
ensure safety of employees as well as guests
-Clearly stated roles and duties of employees to
ensure knowledge of functions and operations
are known throughout
-The use of proper health and safety sanitation
operations to ensure the safety of employees as
well as guests
Community Engagement
Engagement of the community
through the use of local products to
support local businesses in the
community
Food Safety and Sanitation Plan
Kitchen Sanitation
- Maintain a clean organized work station
- Bleach buckets available at every station – correctly
sanitize counters and utensils between prep tasks and as
needed.
- Sweep and mop following shift and as needed.
- Proper hand-washing station and staff training in handwashing procedures
Food Safety
- Avoid cross contamination by using different knives and
cutting boards for different meats.
- Awareness of time-temperature sensitive ingredients
visible clocks in kitchen – hot and cold logs at each station
- All employees required to be ServeSafe certified awareness
of and adherence to ServeSafe principles
Teamwork
-Awareness of surrounding activities and potential hazards
-Accountability to other employees, authorities and
customers
Evaluation Plan
Evaluations will be handed out with dessert and collected by Group 5 when the
meal is finished. These will include data for objectives 3-6. Data for objectives 1
and 2 will be collected before the dinner by members of the group.
OBJECTIVE 1 – Locallysourced ingredients:
We will calculate the
percentage of our
ingredients that come
from a farm/farmer’s
market/local grocery store.
OBJECTIVE 2 –
Energy-friendly
appliances:
Determining how
many appliances –
ovens/stovetops
were used
OBJECTIVE 3 –
Knowledgeable staff:
We will include a question
in our survey of the level
of knowledge of the staff
as perceived by the diners
OBJECTIVE 4 – High-quality,
low-sugar ingredients:
We will include a question in
our survey of the
effectiveness and quality of
the diabetic-friendly menu
OBJECTIVE 5 – Friendly,
experienced staff:
We will include a
customer service Likert
scale in the survey.
OBJECTIVE 6 – Charming,
rustic environment:
We will include a
question in the survey of
the effectiveness of the
décor and environment.
Evaluation
Plan
Evaluation for dinner
guests
Evaluation Plan
Evaluation for Kitchen Assistants