Football Tailgate
Theme Meal
Caroline Collins
Crozer Chester Medical
Center
§ 300-bed facility located in Delaware County,
serving Delaware County and the suburbs of
Philadelphia
§ It is the largest hospital within the Crozer-
Keystone Health System
§ 2 dining areas in the facility: the cafeteria
and a grab-and-go café.
§ The cafeteria does about $3,500 total in
sales each day from Monday-Friday
Football Tailgate
Thursday October 17th
Lunch: 11am-2pm
Target Market: hospital staff,
Event volunteers, students, interns,
visitors
New menu consisting of two
entrees and three sides, a
special grill sandwich, a special
deli sandwich, and a soup
2 Entrees: Pulled Pork
Sandwiches And Pulled Chicken
Sandwiches
3 Sides: Buffalo Cauliflower
Bites, Parmesan Garlic Brussels
Menu Sprouts, Sweet Potato Wedges
Grill Special: Impossible
Meatball sub
Soup Special: Beef Chili
Deli Special: Italian Hoagie
Dessert: Football Cookies
Promotion
Planning menu
Financial and creating
analysis recipes
Creating and Creating
distributing promotional Preparation/
surveys materials
Presentation
Purchasing
décor and Ordering
decorating food
cafeteria
Preparing
food
No budget for food
Budget No budget for labor
No budget for decorations
Labor
§ 7 full time staff members needed
§ 2 cooks, 2 cashiers, 1 grill cook, 1
hot line server, and 1 deli worker
Decorations
§ No budget for the decorations
§ Intern to use own money
Food
§ Entrees were made to serve 200, each side
was made to serve 120, and cookies were
made to serve 90.
§ Table shows total costs per recipe based on
amounts ordered
The Event
Food Sales
and Revenue
Results for
10/17/19
Lunch:
Tailgate
Meal Day
versus
Thursday
Cycle
Days
Cost
Analysis
and Net
Profit
Customer
Surveys
Customer Satisfaction Survey Results
25
20
Customer 15
Survey 10
Results 5
0
Taste of Food Menu Options Overall Theme Food Fitting to Theme
Average Good Excellent
Positive comments: “great idea for a theme!”; “great work!”;
“great food - thank you!”; “pork was AMAZING”; “great work,
loved the pulled chicken”; “best food in any hospital ever, healthy
variety too!”; “I did not know cauliflower could taste so good”;
“pulled pork was excellent”; “great! the impossible meatballs were
an awesome addition to the menu”; “happy to see more vegetarian
options!”.
Survey Negative comments : “meatballs ran out”; “make the food more
vegan friendly”; “fries were not hot”; “I didn’t get any meatballs”
Comments Miscellaneous comments: “cafeteria needs remodeling”; “not
vegan friendly, tell them to stop using so much butter”; “cafeteria is
ugly”
17 out of the 32 said they would like to see more themed meals.
Some ideas were; Hawaiian, Valentine’s day, Thanksgiving in July,
Mexican food, holiday meals, steak dinner, Christmas dinner, vegan
meals, gluten free, and heart healthy
High attendance: Theme Meal had a higher cover than 2 other cycle
menus
Impossible meatballs and all entree sides sold out before the end of
lunch service (even though the chef and intern ordered more food
than what is typically ordered)
Low food waste due food selling out
Conclusion “Profit” was made
Positive survey results
Executive chef, foodservice director, and clinical nutrition manager
were all pleased with the success of the meal
