In my Communication Studies course, I was a member of a business team that had to give a Team Business Presentation. We decided to develop a new and improved dining establishment for the University of Tennessee - Tasty Eats, Sustainable Treats!

1. By: Madison, Cameron, Audrey, and Lucas

2. DOES YOUR FRIDGE LOOK LIKE THIS?

3. ARE THESE YOUR DAILY MEALS?

4. TASTY EATS,
SUSTAINABLE
TREATS!

5. PREVIEW
- Backstory
- Solving the problem
- Layout and experience
- Menu and specials
- Where the food comes from
- Who we hire
- Meal plans

6. BACKSTORY
- Madison Moreland – Marketing degree
from University of Tennessee
- Audrey Colwell – Accounting degree
from University of Tennessee
- Lucas Alan – Representative from
University Dining
- Cameron Walker – Ph. D in Nutrition from
Cornell

7. SOLVING THE PROBLEM
- Nutrient deficiencies
- Importance of building good habits
- Convenience and time
- Financial right

8. SOLVING THE PROBLEM CONT…
- Food allergies or other special
conditions
- Ingredient statements
- Calorie and carbohydrate information
- We want you to know what you are
eating!!

9. THE LAYOUT AND EXPERIENCE
Fresh fruit bar
Fresh salad bar
Fresh breads
Drink station
Vegetarian
entrees
Main entrees
Registers
-Fresh cooked food!
-Spacious isles!
-Lots of registers = smaller lines!
Meal plan
screens

10. MENU
-Low Carb, i.e., the “Fat-Buster Plan”
-Balanced Vegetarian Plan, i.e., the “Boundless
Energy Plan,” with lacto-ovo, ovo, raw, and vegan
sectors
-High Carb, i.e., the “Sports Performance Plan”
**All plans have the ability to tailored for gluten-
free, grain-free, and paleo, lifestyles.

11. BREAKFAST MENU
-Low-Carb Breakfast: Steak Omelet with Bacon and
Cheese
-Balanced Vegetarian Breakfast: Poached Eggs
over Lemon Spinach with Whole-Grain Toast
-Sports Performance Breakfast: Steel-Cut Apple
Cinnamon Oatmeal with Fruit Plate and Yogurt

12. LUNCH MENU
-Low-Carb Lunch: Grilled Lemon Salmon with
Steamed Kale
-Balanced Vegetarian Lunch: Whole Grain Penne
Primavera with Garlic Parmesan Toast
-Sports Performance Lunch: Chicken or Turkey
Avocado Wrap with Carrots

13. DINNER MENU
-Low-Carb Dinner: Bruschetta Chicken with Roma
Tomatoes and Roasted Veggie-Soup
-Balanced Vegetarian Dinner: Stuffed Bell Peppers
with Pine Nuts and Tempeh
-Sports Performance Dinner: Mediterranean Shrimp
Kebabs with Sweet Potato Stew

14. DAILY AND WEEKLY SPECIALS
**Dinner Sample
-Monday: Chicken and White Bean Soup
-Tuesday: Grilled Veggie Focaccia
-Wednesday: Turkey Chili
-Thursday: Spinach Feta Quiche
-Friday: Peppered Ahi Tuna
-Saturday: Chinese Chicken Salad
-Sunday: Pork Tenderloin with Peppers and Pears

15. WHERE WE GET THE INGREDIENTS
Local farms and markets:
-Fruit and Berry Patch (Knox County)
-Market Square (Knox County)
-Oaks Farm (Knox County)
-Seven Springs Farm (Union County)
-Coning Farm (Blount County)

16. WHO WE HIRE
-Trained chefs
-Nutrition majors
-UT students

17. MEAL PLAN
- Dining Dollars or All-Star
- Meal equivalency
- Everyone is welcome!
- Database access to personalized meal plans

18. CONCLUSION
- Backstory
- Solving the problem
- Layout and experience
- Menu and specials
- Where the food comes from
- Who we hire
- Benefits
- Meal plans

19. FOR MORE INFORMATION
Visit:
utdining.utk.edu