Satellite food services planning.

    When planning the menu for a satellite kitchen within Beacon Community Services daycare division, it's essential to consider how food will be transported. Shelf-stable items can be stored on-site, while some perishables and frozen products, like ice cream, can be kept in regular refrigerators and freezers. If on-site cooking isn't feasible, hot meals delivered must be kept warm or reheated as necessary. Delivery can occur in bulk or individually. The health department can assist in planning and determining any licensing requirements. While a simple service satellite kitchen might not require health licensing, deliveries will need inspections and a verifiable travel process. It's crucial to establish who will handle deliveries, how, and when.

    A sample specification sheet can help formalize the menu once agreed upon, setting clear expectations and defining workflow for the team. This sheet should be linked to an inventory page updated through purchasing, ensuring awareness of item costs and kitchen expenses. Assessing the current menu and adapting it to the new facility is a good starting point. Redesigning items that won't work or pose risks and identifying suitable providers is necessary. Understanding the challenges of the new kitchen setup, including its size, is crucial; however, a small kitchen isn't necessarily an issue for production if approved by the health department. Soliciting feedback from the team on the menu is valuable for adjustments. Having a central food and beverage person could streamline these processes for you.


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