The Seasonal Bowl

242 East Main Street, Bozeman, MT 59715

theseasonalbowl.com

Names of all owners: Lanie Sumlin, Christine Bauer, Emma Peterson, Amelia Pape, Teale
Harden, Julia Eltzroth
Manager: Christine Bauer
Cold Prep: Emma Peterson
Hot Prep: Teale Harden
Service: Julia Eltzroth
Cashier: Lanie Sumlin
Dishwasher: Amelia Pape
Date: October 2016

Organizational Plan
Vision Statement:
Satisfying your bodys needs in a healthy, delicious and sustainable way.
Mission Statement:
Our options change seasonally, but we always strive to meet our customers dietary needs, and
health cravings in a sustainable manner. We work to provide an affordable, healthy, alternative,
while supporting local and producers in your Bozeman community. We offer seasonal foods to
meet your bodys ever changing needs and establishing new connections with where your food
comes from.
Type of Food Service:
The Seasonal Bowl is a commercial food service operation because our primary objective is to
make a profit from selling food to customers. We are a counter service operation with a static
menu that offers seasonal rotating options.
Operating Practices: The Seasonal Bowl is a partnership. This allows us to establish goals and
objectives between multiple parties, eliminate disputes, build trust, and focus on the mutual
interests of multiple parties.

Food Factors
Sample Menu:
Vegetarian: Quinoa, Tofu, Chia Seeds, Strawberries, Blueberries, Cucumber, Tomato, Red
Onion, and Balsamic Vinaigrette $8.00
Superfoods: Brown Rice, Chicken, Almonds, Walnuts, Nutritional Yeast, Raspberries, Corn,
Lettuce, Tomato, and Oil and Vinegar Dressing. $8.00
Savory: Sweet Potato, (choose protein), Pumpkin Seeds, Parmesan, Tomato, Green Onion,
Honey and Balsamic Vinaigrette. $8.00
Build your own bowl: Base price $8.00, plus additional cost for extras.
Bowl Bases: Choose one.
Quinoa
Brown Rice
Salad (spring mix, romaine, arugula, or spinach)
Sweet Potato
Lentils
Vanilla Yogurt
Cottage Cheese
Protein: Choose one. Extra protein $2.00
Chicken
Beef
Eggs
Steelhead
Black beans
Garbanzo beans

Nuts/Seeds: Choose 1-2. Extra nuts/seeds $0.50 each

Pumpkin seeds
Walnuts
Flax seed
Almonds
Sunflower seeds
Chia seeds
Granola mix
Cheeses/Alternatives: Choose one. Extra cheese $0.50
Curd Cheddar
Mozzarella
Feta
Parmesan
Chevre
Nutritional yeast
Fruits: Choose 1-2. Extra fruit $0.50
Strawberries
Blueberries
Raspberries
Grapes
Mandarin oranges
Vegetables: No limit.
Arugula
Lettuce
Spinach
Tomato
Cucumber
Green Onion
Carrots
Corn
Olives
Red onion
Herbs:
Basil
Oregano
Chives

Cilantro
Parsley
Sauces/Dressings: Choose one.
Honey
Oil and Vinegar
Balsamic Vinaigrette
Ranch
Carrot Ginger
Liquid Aminos
Beverages: $3.00
Assorted Bottled Drinks, Big Sky Soda Company
Seasonal options: varies by season.
***Local ingredients will be showcased with descriptions of where it came from, the farm,
location, and information about the producer.
Description of Menu:
Our menu is mostly static with a few rotating seasonal options. Pricing will be A la Carte. We
serve lunch and dinner, but we offer the same menu all day.
Menu influences:
Part of our menu rotates to include seasonal produce in order to improve the sustainability of our
operation. The rest of our menu is static. We want our menu to offer a healthy and sustainable
food service option for Bozeman residents. Bozeman is a health-conscious, outdoorsy
community that has a high demand for convenient, healthy food options. We also strive to
accommodate allergies and food intolerances. The layout of our menu allows customers to build
their meal according to health needs, allergies, and preferences.

Functional Food service

Flow of Food:
The Seasonable Bowl will implement assembly/serve foodservice, which influences our flow of
food (listed above). Food will be prepared in a centralized location. We will use cook/chill
methods for food preparation that requires cooking.
Hot prep: procurement production hot holding meal assembly
service to customer
Cold prep: procurement production chilled storage meal assembly
service to customer
Kitchen design:

Procurement
Suppliers:
The following are local suppliers that the seasonal bowl plans to partner with to provide local
sustainable foods to our customers. These producers will be a source of quality foods to meet our
customer's expectations. The seasonal bowl may not use all of these at once, but will always have
at least one featured local producer for each day.
Local
Strike Farms- tomatoes, carrots, basil, broccoli, arugula
Three Hearts Farm- Pumpkin seed, sweet peppers, salad greens, spinach, kale, onions, beets,
herbs, squash, cabbage, potatoes, tomatoes
Townes Harvest-Pumpkin seed, sweet peppers, salad greens, spinach, kale, onions, beets, herbs,
squash, cabbage, potatoes, tomatoes, basil,
Kalispell Kreamery- yogurt
Amaltheia- goat cheese chevre,
Yellowstone Grassfed Beef- Beef
Poor Orphan Creamery- Cheeses- mozzarella, feta, curd cheddar
Highline Farms-eggs
Timeless Seeds- Lentils, chickpeas
Root Cellar- fresh and frozen carrots, pickled beets, fresh or frozen summer squash
Montana Honey Company- Honey
Totally Organic Tofu-Tofu
Hutterite Colonies- eggs, chicken, vegetables
Mt Lassen Trout Farm- Steelhead trout
Wheat Montana- flax
Big Sky Soda- sodas
Biomega 3- Flax and camelina oil

Sustainable purchasing guidelines:

1.) Use as many local/regional foods as possible
2.) Compost food waste
3.) Food waste/expired foods given to Gallatin Valley Food Bank and Community Cafe
Bid buying:
Sample Bid Form

Bid Request
Bids will be received until December 20, 2016
Issued by: The Seasonal Bowl
Address: 242 East Main Street, Bozeman, MT 59715
Date Issued: October 31, 2016
Date to be delivered: Weekly as ordered between 1/1/17 to 10/1/17
Increases up to 20% will be binding at the discretion of the buyer. All items are to be officially certified by the US
Department of Agriculture for acceptance no earlier than 2 days before delivery; costs of such service to be borne by
supplier.
Item #
1
2

Description
Tomatoes, whole or in pieces, US,
grade B, #10 cans 6/cs
Sweet potatoes, vacuum pack, U.S.
Grade B, #3 vacuum cans (enamel lined),
24/cs
Corn, unsalted, golden, U.S. grade A,
#10 cans (enamel lined), 6 c/s

QuantityUnit
100

Unit Price
cs.

50

cs.

50

cs.

Amount

Purchase order: Yes, will be used for inventory

Purchasing
Order
Seasonal Bowl 242 East Main
St.
Bozeman, MT
59718

To:

Purchase Order Number

:
Date :
Requisition Number :
Dept.
Date Required:

Ship
to:

Total Quantity:

Unit:

F.O.B.

Via:

Description:

Suppli
er :

Terms
:

Unit Cost:

Total Cost:

Approved By:
Title:

Receiving plan: Invoice receiving will be used in which the receiver checks the quantity of each
product against the purchase order. Any discrepancies are noted on both the purchase order and
the invoice. If errors have occurred in delivery or pricing, corrections must be reported on the
invoice before it is signed, and the delivery person should also initial any correction of errors.
Christine will be in charge of inventory and receiving.
Storage plan: We have dry storage, cold storage, freezer storage
Inventory record: Yes, will be used for inventory, managed by Christine. A physical inventory
will be used for the seasonal bowl. The perpetual inventory system is usually used when a
computerized system is in place, which we will not have, so a physical inventory makes more
sense. A physical inventory is a periodic actual counting and recording of products in stock in all
storage areas. A physical inventory form includes the quantity on hand, unit size, food item, item
description, unit cost, and total inventory value.

PART TWO
Food Production
Production Forecasting
A Moving Average Forecast would allow us to see what items are popular for a given, short-term
period. Because our menu rotates and we do not offer all of the same ingredients all the time this
would be a helpful method to determine what items are the most popular of the ones that we
have.
Historical Production report Page 151
Date: October 25, 2016
Number to be served 100

Time 4-8 P.M.

Dinner service

Blank Historical Production Record:

Menu Item
Amount Prepared
Brown Rice
Beef
Tofu
Black Beans
Vinaigrette
-

Amount Served
-

Comments
-

Historical Production Record Example:

Menu Item
Amount Prepared
Brown Rice
50 servings
Beef
50 Servings

Amount Served
47
50

Comments

Tofu
Black Beans
Vinaigrette

50 Servings
50 Servings
25 Servings

All consumed but

lasted the day

38
41
21

Production Schedule
We will hold production meetings to review the production schedule biweekly. We will discuss if
any items are being underproduced or overproduced and alterations to make up for these
production issues.

Employee

Menu Item

Quantity to
Prepare

Actual Yield

Amount
Leftover

Comments

Teale

Quinoa
Tofu

100 Servings
50

Stovetop
Oven

Christine

Brown Rice
Beef

100
75

Batch Bake
Sear and
finish in oven

Emma

Sweet Potato
Steelhead

50
50

Batch Bake
Bake

Lanie

Lentils
Eggs

75
50

Stovetop
Stovetop

Amy

Chicken

100

Roast and
shred

Julia

Garbanzo
beans
Black beans

75
75

Stovetop
Stovetop

Production Schedule
Employee

Menu Item

Quantity to
Prepare

Teale

Arugula
Lettuce

50 Servings
50

Actual Yield

Amount
Leftover

Comments
Wash and
chop

Spinach
All Fruit

50

Christine

Basil
Oregano
Chives
Cilantro
Parsley

25
25
25
25
25

Wash and
chop

Emily

Green Onion
Red onion
Mozzarella

50
50

Chop

Oil and
Vinegar
Balsamic
Vinaigrette

50

Prepare

Lanie

Amy

Julia

Shred

50

Carrot Ginger 50
Carrots
75

Prepare

Tomato
Cucumber

Wash and
Slice

100
75

Wash and
Shred

Ingredient Room
Menu Item

Ingredients needed

Beans

Black Beans
Garbanzo Beans
Water
Salt

Prepped 24 hours in advanced

Weighed amounts of beans
(black beans or garbanzo
bean)
Soaking beans in water
overnight
Weighing salt for cooking the

beans the following day

Seasoning of the beef

Spice blend
Garlic

Weigh various spices for

spice blend ( Chili powder,
onion powder, crushed red
pepper flakes, dried oregano,
paprika, black pepper, ground
cumin, sea salt)
Dice 10 cloves of garlic

Tofu

Tofu
Ginger
Garlic
Olive Oil
Soy Sauce

Drain the tofu, sit on paper

towel
Dicing tofu
Sauteing tofu in olive oil
Seasoning tofu in garlic
ginger and soy sauce
Cool from 130 to 70 degrees
in the first two hours
Cool tofu from 70 to 41 in the
first 4 hours
Store properly for next day
cooled service

Recipe Standardization
Ingredient

Amount

Procedure

Beef

50 servings - 2 oz each = 6
lb

Cook ground beef in a pan

along with the diced garlic.
Cook until beef is cooked to
an internal temperature of 165
degrees for 15 seconds. Add
spice blend and water to the
pan and cook for an
additional 10 minutes.

Spice blend

cup

Water

1 cups

Garlic

10 cloves

diced

Ingredient

Amount

Procedure

Tofu

50 servings - 3 oz - 5 lb

Drain tofu, and let sit on

paper towel for at least 10
minutes. Cut into half inch
cubes. Preheat olive oil in a
large pan. Add tofu and heat
through. Add ginger and
garlic, cook for 2-3 minutes.
Add soy sauce and cook until
the soy sauce absorbed.
Cool product for next day
cold service.

Ginger

2 Tablespoons

diced

Garlic

6 cloves

diced

Olive oil

10 Tablespoons

Preheat in pan before adding

tofu

Soy sauce

cup

Ingredient

Amount

Procedure

Black Beans

75 servings - 3 oz - 7.5 lb

Soak beans in water

overnight. Drain and replace
the water, add the salt, and
cook for about 60 minutes or
until beans are tender.

Salt

1 Tablespoon

Ingredient

Amount

Procedure

Balsamic Vinaigrette

25 servings - 1 T. each - 1
cups

Mix all ingredients together in

a dressing bottle.

Olive oil

1 cup

Balsamic vinegar

cup

Seasoning mix

1 Tablespoon

Ingredient

Amount

Procedure

Sweet Potato

50 servings - 1 cup (1.5 cups

= 1 lb) = 33.3 lb

Peel sweet potatoes, and chop

into large cubes. Place them
on a baking sheet drizzled
with olive oil, season with salt
and pepper. Bake in the oven
at 400 degrees for about 30 45 minutes, or until tender.

Olive oil

Drizzle over baking sheet(s)

before placing sweet potatoes
on the pan.

salt

2 Tablespoons

pepper

3 Tablespoons

Sustainability
In order to promote sustainability within the food production, we will source our products from
local producers. Reusable plates and silverware will be utilized for our in facility diners. Take out
customers will use biodegradable containers. The establishment will have energy efficient lights
and appliances. We will also compost waste and use earth friendly cleaning supplies. Packaged
foods that expire will be given to the Gallatin Valley Food Bank.

Distribution
Factors influencing food service
Describe the distribution system at your foodservice by indicating the type of production system
in use, degree of meal preassembly prior to service, physical distance between production and
service, and amount of time between completion and production until the time of service. What
type of thermal support will be needed for your foodservice?

Service
Category of service
We have counter service in which people can eat alone or join others at a counter while receiving
speedy service. This type of service is both fast and easy for the customer and efficient for the
establishment. The counter attendant takes orders, serves the meals, buses dishes, cleans the
counter, and serves as cashier.
Service management
Our organization will strive to attain a pattern of service in which both personal and procedural
dimensions are handled well. A way to ensure total quality management will be to cross train
staff. This is a technique to involve employees in the total customer value concept. This helps
form a loyal staff because employees have the opportunity to understand how the foodservice
operation works and what is happening in each unit. We will also follow Martins suggested 6
step approach to strive for a quality customer service experience:
1.
2.
3.
4.
5.
6.

Understand customer procedural and personal service expectations

Establish a quality service culture and leadership climate
Institute clear and concise service delivery standards
Incorporate service standards into organizational systems
Assess progress and reward success
Continually work on improving quality service
Service recovery is often more important to customers than the original failure and impacts the
likeness of the customer to return to the operation. The seven-step gracious problem solving
process helps provide a positive service recovery:

1. The service provider LISTENS carefully to the complaint or problem

2. The service provider REPEATS the complaint or problem to get acknowledgment that the
customer has been heard correctly

3. The service provider APOLOGIZES to the customer, regardless of who is responsible for the
problem
4. The service provider ACKNOWLEDGES the guests feelings
5. The service provider MAKES problem solving a two-way process by asking the customer how
he or she would like the problem resolved
6. The service provider EXPLAINS what action can be taken to solve the problem or revert a
wrong into a right
7. The service provider SAYS thank you to the guest for bringing the problem to their attention

Strategic Marketing Plan

Strategic Business Unit
Our market focus is primarily providing sustainable and affordable healthy foods. We will have a
separate portion of the organization that focuses on marketing these aspects of our company that
has its own manager.
Marketing Objectives

To meet our customers dietary and health needs

Sustainable
Affordable
Alternative to fast food
Supporting local economies, producers
Community focused
SWOT
Strength

Weakness

Community oriented

business models.

Very socially

responsible.

Excellent location

Use of local
products

Variation of menu
by season

Healthy options

Very high quality

Opportunity

Focus on one market

Food cost are higher than convenience food
Competition within this area of food

Threats

More locations
Local food shortages
Ability to adapt to customers and seasons Could be seen as too much of a niche
Social and environmental responsibilities
market
Sustainability
Could be seen as too expensive/ not
convenient enough
Cost of sustainability
Food Safety

Marketing Strategy
Target Market
Our target market is busy, adventurous, Bozemanites who are looking for healthy and locally
sourced foods. Due to Bozemans large tourist industry, tourists from outside of Bozeman
looking for a unique dining experience will also make up a significant percentage of our target
market.
Marketing Mix

Place: We chose a downtown location so that people walking along Main Street can easily access
our restaurant. People who work on Main Street can walk or bike to our location. Tourists and
window shoppers will see our restaurant and know that the Seasonal Bowl is a dining option.
Product: We offer a healthy, sustainable menu with rotating seasonal options. Customers can
customize their bowls based on preferences, health needs, and allergies.
Price: Menu items are $8.00 each. The build-your-own bowl has a base-price of $8.00 with addons that will increase price.
Promotion: We will have a punch card so that frequent customers can be rewarded for their
loyalty. We will have seasonal promotions where customers will get 10% off seasonal items. We
will also make bumper stickers that we will hand out to the first 100 customers when we open,
and then sell for $1 after that.
Tactical Plan:
To meet our customers dietary and health needs
We will do this by having a wide range of options that can satisfy the most common dietary and
health needs such as gluten free, soy free, vegetarian, vegan, paleo, mediterranean, common
allergens (tree nuts, shellfish, eggs, etc.), and raw diets.
Sustainable
By purchasing as many products such as produce, meats, grains, dairy, etc. locally or within the
state of Montana we can minimize the distance that our food travels. This will also minimize the
amount of processing that the products have to undergo.
Keeping track of all expired products and donating them to the Gallatin Valley Food Bank or the
Community Cafe will eliminate a significant amount of food waste that is generated by any type
of foodservice operation.
Having seasonal options will eliminate the distance that our food has to travel and required less
resources to produce the food. Being aware of the produce that we purchase and the season it is
produced in will result in less resources being used to produce that item and transport it to our
location in Bozeman.
Affordable
Having promotional events within the foodservice such as a punch card, encouraging customers
to eat seasonal and local products with a 10% discount is a great way to deduct cost for
customers and promote our sustainability goals.
The basis of The Seasonal Bowl is to have a base price where customers can choose to add as
many toppings as they choose. Giving the customers this option allows for them to dictate how
much they want to spend, which could be an affordable option for anyone looking to eat healthier
that is restricted by a budget.
Alternative to fast food

 The Seasonal Bowl provides the Bozeman community with a quick and affordable option, like
fast food, but with healthy options that will keep the customer full without feeling bad amount
eating processed fast food.
By having a loyalty program and seasonal discounts can be a great way to get people to come
back and choose us over the fast food options that are available.
Supporting local economies, producers
Going hand-in-hand with our sustainability guidelines, supporting the local communities in the
Gallatin Valley by purchasing a majority of our products locally or within the state of Montana
will satisfy both these marketing objectives.
Community focused
With a community oriented business plan, the goal of the operation is to get the community
involved. This will be done by building relationships with local farmers and producers, having a
loyalty program, and getting involved in community events like farmers markets, sponsoring
events at the University or other interactive/seasonal events.

Meals, Satisfaction and Accountability

Sensory Analysis
The seasonal bowl will test old and new menu items for quality using the affective sensory test
where preference, acceptance, and opinions of a product are evaluated by customers who have no
special sensory training. In this way we will be able to better assess our product by taking the
feedback into account for the next time the product is made.
Customer Satisfaction
Customer satisfaction will be evaluated by talking with guests. The manager will walk around
and speak with quests who are eating or finished eating to assess how the meal met their
expectations or quality, taste, texture by asking guests questions like, how was your meal? or
what could we do to improve your dining experience?.
Employee Satisfaction
Employee satisfaction encompases personality influences, values, work situation, and social
influence. Personality influences how a person thinks and feels about his or her job. Values
include intrinsic, those related to the nature of the job itself, and extrinsic, related to the
consequences of work. The work situation often will have the greatest impact on an employees
job satisfaction, the people you interact with, the physical environment, and the way in which the
organization treats employees as evidenced things such as pay, work hours, and job security.

Social influence is the influence that others and the organizational culture have on a persons
attitudes and behaviors.

Part 3
Management of Human Resources
Recruiting
Store Manager
Position Summary
Position Title: Store Manager
Reports To: Operations Manager
Store Manager
A Store Manager optimizes the profit of their store and ensures the store builds a
reputation for providing excellent customer service. A Store Manager actively seeks to
improve the business and implements best practice. This position ensures competent,
capable employees are recognized and developed through ongoing training.
Qualifications
At least one year managerial experience or increasing levels of leadership shown in
previous positions. Experience in food service, hospitality, retail or related field is
preferred. High school education or GED required. The Seasonal Bowl is an equal
opportunity employer.
Financial Responsibilities
Manage and track:

Store Sales


Net Profit

Overall Store Business

Human Resources

Recruit and select new employees

Overall management and responsibility of employees including assistant managers

Ensure that new employees are trained and inducted in accordance with training
requirements

Provide ongoing coaching of employees and lead expectations by example

Prepare the rosters in line with budgeted labor and man hours

Perform employee reviews

Business Resources

Develop and monitor store budget and costs

Invoicing, ordering and financial responsibilities

Prepare required paperwork in relation to stock and sales. Prepare employee pay
and timesheets

Manage cash variances and wastage.

Perform inventory management and stock control including weekly stock take and
reports. Analyze the sales & inventory reports to improve the business

Direct and undertake housekeeping activities such as maintaining store cleanliness

and presentation
Health & Safety

Ensure safety procedures are followed to prevent injury

Provide a safe work environment for employees and customers

Ensure all accidents are reported

Customer Service

Promote & encourage a high level of customer service amongst employees

Provide a high standard of customer service in dealing with sales, inquiries and
complaints

Handle unresolved and/or escalated customer complaints

Selecting- Job Interview Questions

Why do you want to work at the Seasonal Bowl?
What is your 5 year plan?
What was your favorite and least favorite aspect of your last job?
How do you like to be praised or given critique?
Please describe a stressful situation or conflict and how you handled it.
What makes you the best candidate?
Supervising

Quick serve productivity level 9.5 meals per labor hour

Estimating 125 meals per day
FTE = 13 employees or 520 labor hours
This could also mean 12 full time and 2 part time employees
Maintaining
Food cost percentage and labor cost percentage are two basic but revealing ratios that allow a
food service to understand their productivity in terms of operational effectiveness. These two
ratios would work well for the Seasonal Bowl due to the fact that two of our main costs and areas
of emphasis will be the cost of labor and quality and cost of food. Since we are a quick serve
establishment we do not have to worry about the cost of wait staff. This means that the labor cost
ration will help determine if our prep time is feasible and productive or if we need to simplify
our menu to increase productivity. THe use of the food cost ration will reveal if sourcing locally
which might be more expensive than sourcing in more traditional methods correlates with our
sales. If the ratio is too high we can adjust where we get our product from and/or our menu
prices.

Management of Financial Resources

Fixed and Variable costs
Fixed

Variable

Taxes

Food

Insurance

Wages

Rent

Marketing

Utilities

Cleaning

Maintenance

Supplies- Cleaning, paper products

Menu Sales Prices

Recipe Standardization
Ingredient

Amount

Raw Price

Beef

50 servings - 2 oz each = 6
lb

$5x 6.25 = $31.25

Spice blend

cup

$7/lb 160g/ cup = $0.62

Water

1 cups

Garlic

10 cloves

$10
$41.87x2.5=104.68/50=$2.09

Ingredient

Amount

Raw Price

Tofu

50 servings - 3 oz - 5 lb

$2.50/lb= 12.5

Ginger

2 Tablespoons

$10/1lbx.024 lb= $0.24

Garlic

6 cloves

$6

Olive oil

10 Tablespoons

$.04/TBS = $0.40

Soy sauce

cup

$0.02/TBSx 4= $0.80
$19.94x2.5= 49.85/50=$.997

Ingredient

Amount

Raw Price

Black Beans

75 servings - 3 oz - 7.5 lb

$.52/1lbs = $3.84

Salt

1 Tablespoon

$12.10/lb=$0.46
$4.30x 2.5= 10.75/ 75= $0.14

Ingredient

Amount

Raw price

Balsamic Vinaigrette

25 servings - 1 T. each - 1
cups

Olive oil

1 cup

$.04/TBSx 16= $0.64

Balsamic vinegar

cup

$1.91

Seasoning mix

1 Tablespoon

$0.16
$2.71x2.5=6.78/25=$0.27

Ingredient

Amount

Raw Price

Sweet Potato

50 servings - 1 cup (1.5 cups

= 1 lb) = 33.3 lb

$1.61/lb= $53.6

salt

2 Tablespoons

$0.46/tbs = $0.92

pepper

3 Tablespoons

$5.40/lb = $.07/tbs= $0.21

Olive oil

54.74x 2.5=$136.86/50=$2.73

Management Structure
Organizational Chart
We would utilize a horizontal or innovative staffing flow at the Seasonal Bowl. This is due to the
fact that most of the employees would be on the same level with a manager or team leader
having more responsibilities.