Successful Food Service

According to all I’ve found out from as many sources as possible, here’s the basic makeup of the meals we’ll serve.

Protein is to be at least 3 oz (we’ll do 4 oz whenever possible).

We have to provide about 3/4 cup starch (typically potato, pasta, or rice). The bread/biscuit counts for about 1/4 cup.

The seniors get 1/2 cup each of a vegetable, and a fruit/dessert.

Generally we also will provide about 1/2 cup of salad.

When it comes to condiments, typically we’ll provide 1/2 tbsp margarine (Promise), and 1 oz of salad dressing if required.

Seniors also get their choice of 1/2 pt 2% milk or juice.

I don’t worry too much about calories, as senior citizens often make these meals last for a couple of meals.

Our biggest challenge is to prepare a meal that looks good (has awesome eye appeal), and that stands up to being transported by the Meals On Wheels truck. For us, that means it can be as long as two hours after cooking/plating until the meal is delivered.

Why on earth would I even consider going back to work, even for just 3 days a week?

Well, first there’s the opportunity to serve a growing population who needs the services offered by the Senior Center. That fits with my “Life Purpose”. God put me on this earth to serve others.

Secondly, the income is relatively stable and with three of us sharing the duties (and the profits) both Bev and I won’t earn more than we’re allowed by either SS or Medicare.

With that in mind, here are the particulars that are so intriguing.

This Senior Center serves parts of two counties. Because we are pretty remote, in terms of where the major poulations are in Utah, we’re kind of left to serve ourselves as best we can. I live in Iron County, and the Senior Center is in Enterprise (Washington County).

Located about 55 miles from Cedar City and 40 miles from St. George, this area has been growing up for the past several years. With gas well over $4.00 a gallon, things could all change rapidly as there is little employment in this valley. I seriously expect retirees to remain here, though, rather than relocating or even travelling.

At this time, this particular Senior Center provides Meals-On-Wheels as about 80% of the total meals provided. The remaining 20% are consumed by senior citizens, who come to the center on Mondays, Wednesdays, and Fridays.

There is a local senior “dial a ride” service that picks up and returns senior citizens who would rather not drive. That is a very nice service during the winter, as we often have snow and ice on the roads.

So, what’s the point?

The point of this blog is to share my experiences as I develop a food service business plan, which leads to obtaining a contract for a Senior Center, where my team will provide both “in house” and “Meals on Wheels” food service.

The challenges are budgetary, logistical, philosophical, nutritional, and physical. In time, I’ll discuss each challenge in detail.

Why would you want to read this blog?

Well, I have a “certain style” that may keep you entertained. If you’re a food service professional, you may find new tips, tricks, and techniques that you can then apply to your own situation. You may even become compelled to comment on certain posts.

If you’re the “average reader” who isn’t a food service professional, I’ll be including things you can do in your home kitchen, too. If you’re a recipe collector, you’re gonna love this site as I will be including a number of recipes. I’ll also be advocating for some “standardized” ways of putting your recipe on line.

So, stay tuned while I get content and goodies loaded up!

Shari Thomas