WOYPppt_Sarah12-12

Bringing cultures together, one plate at a time.
World on Your Plate Kitchen


Who we are
• Commissary food service operation in Oakland, CA
• Delivery to local elementary schools
• Globally inspired, locally sourced meals
• Federally compliant
• Healthy, Hunger-free Kids Act (HHFKA)
• National School Breakfast Program (NSBP)
• National School Lunch Program (NSLP)


Mission andVision
Our mission at World on Your Plate Kitchen is to provide
tasty, nutritious meals that celebrate diversity and inspire
kids to be citizens of the world.
Our vision is to revolutionize the concept of “kid food” while
promoting peace, good health, and enriched lives through
culinary cultural exchange. Adventurous eaters today for a
healthier world tomorrow!

Our Objectives
 Provide food that reflects the culturally diverse student
populations of our client schools
 Empower kids to appreciate a variety of ingredients and flavor
profiles
 Meet the needs of our customers by:
 developing personalized menus for each school
 ensuring that our food provides essential nutrients
 creating fiscally sound, federally compliant school food service

Who we serve
Public and non-profit elementary schools in Oakland, CA
Oakland is one of the most diverse cities in the US (Lee,
Iceland, & Sharp, 2012)
 Our meals reflect and celebrate this diversity
 Give a taste of home and expand culinary horizons
Oakland youth need access to healthy, fresh food
 32.7% of youth live below poverty line (Oakland Fund for
Children and Youth, 2012)
 81% of youth do not meet state-mandated health and
fitness criteria (Oakland Fund for Children and Youth, 2012)

Production and Service Style
Production Style
 Commissary Operation
 One delivery per day
 Lunch and snack at service temperature
 Breakfast for following day, chilled for overnight storage
Service style
 Traditional
 Cafeteria style

Production Methods
 Standardized recipes ensure consistent product
 Formal evaluation of recipes prior to implementation

Services
Daily breakfast, lunch, and snack, all
with vegetarian alternative options
Optional salad bar
 cyclical menus featuring seasonal
ingredients – MAYBE TAKE THIS
POINT OUT AND JUST TALK
ABOUT IT ON THE MENU SLIDE?
 Personalized menus for each
school
 cafeteria servers or training for
on-site school staff
 Environmentally-friendly
cafeteria ware
 Hands-on cooking classes
 Catering for school events and
meetings? I might’ve said this in the
business plan…could be good to add
here perhaps?


Our Menu

Cooking Classes
World On Your Plate Kitchen offers hands-on, bi-
monthly cooking classes with trained culinary
instructors
Our lessons include:
 Vietnamese Glass Noodles + Nuoc Cham Sauce
 Black Bean and Corn Tamales + Salsa Verde
 Ratatouille Tartlet + Céleri Rémoulade
 Korean Bibimbap Lettuce Wrap + Quick Pickled
Kimchi
 Senegalese Jollof Rice + Black Eyed Pea Akkra

Delicious and Nutritious
NSBP and NSLP
 ¼ at breakfast and 1/3 at lunch of RDA for:
 Protein
 Calcium
 Iron
 Vitamin A
 Vitamin C
2010 Dietary Guidelines for
Americans (DGAs)
Diet for children, ages of 4 to 18:
 45-65% carbohydrates
 10-30% protein
 25-35% fat
 Minimal saturated fats &
trans fats
Our menu adheres to all of these
guidelines. Specifically, only about
7% of the total fat content of our
menu is derived from saturated fat,
with 0 grams of trans fat.

Micronutrients for Children
World on Your Plate Kitchen worked with a team of
registered dietitians to ensure that the four micronutrient
requirements of Calcium, Iron, Vitamin A, and Vitamin C,
specified by HHFKA along with potassium were satisfied in
our menu.

Micronutrient: Calcium
 RDA:1,000mg - 1,300mg per
day
 Bone mass development
 Our menu: Greek yogurt, 1%
milk, low-fat cheese, tofu

Micronutrient: Iron
 RDA: 8mg - 10mg per day
 Oxygen utilization and
anemia prevention
 Our menu: spinach, tofu,
chicken, turkey, and ground
beef

Micronutrient:Vitamin A
 RDA: 400mcg - 600mcg per
day
 Growth and development,
healthy skin, eyes and
immune responses
 Our menu: sweet potatoes,
tomatoes, spinach, and red
peppers

Micronutrient:Vitamin C
 RDA: 25 mg - 45 mg per day
 Neurotransmitter synthesis,
iron absorption and immune
response
 Our menu: lingonberries,
cabbage, red peppers, and
spinach

Potassium
 RDA: 3,800 mg - 4,500 mg
per day
 Regulates blood pressure,
blood lipids, and
catecholamine levels
 Our menu: yogurt, avocado
and fish

Purchasing Style
Just-in-Time Purchasing (JIT)
 More locally sourced produce
 Fits with our vision to provide wholesome meals
 Minimal refrigerator space needed
Group Purchasing
 Compostable trays
 Biodegradable utensils
 Napkins made from recycled materials

Budget
Revenue
 $ 23,750 Food
and Beverage sales
Expenses
 $ 20,732 Food
 $ 20, 633 Labor &
Benefits
 $ 4,800 Rent and
Insurance
 $ 26,949 Equipment
Profit
 $ -45,728

Sample Purchase Order: Greek Menu
 Meat: Chicken Breast for Chicken Souvlaki
 Dairy: Individual Greek Yogurt cups to serve
with chopped Figs
 Fresh Fruits and Vegetables: 16 different
types
 Processed Fruits and Vegetables: none
 Beverages: Organic half-pint Milk cartons
(Skim and 1%)
 Fats and Oils: Extra Virgin Olive Oil
 Grocery items: Dried beans, Oats, Brown rice,
Olives
 Convenience items: Kind® Madagascar
Vanilla Almond bars

Facilities
Our Kitchen Highlights:
 Braising Pan
 Combination Oven
 Buffalo Chopper
Additional Highlights:
 Compost/ Recyclables
 Extra Counter Space and Storage
 Receiving/ Loading Dock

Bubble Diagram


Kitchen Schematic

Quality Assurance
Rigorous safety regulations
-HACCP
- Local, state, and federal safety regulations
-Training and education of employees
All employees are ServSafe® certified food handlers
All have received training and continuing education in Hazard
Analysis Critical Control Point (HACCP) principles

HACCP Plan Program
 Allows us to track all food
products through each step of
production from receiving
ingredients to serving our
customers
 Allow us to determine places
where contamination or
microorganism growth may
occur
 Once potential food safety
threats are identified, our staff
take corrective actions to
uphold our high standards of
food quality and safety

HACCP Plan for Greek Salad

Extra Step in HACCP Plan

Marketing and Sales
To ensure that our company continues to thrive in the future, we will
expand our business by employing several strategies:
 Market expansion
 middle schools and high schools
 Product Expansion
 Ready-to-eat homemade dinners
 healthy, delicious, and internationally inspired cuisine
 affordable and easy to heat, assemble, and store.
 Acquisition:
 purchase additional kitchen spaces

Communication
Flyers will posted throughout the
school that display the featured
cuisine for each day.
• Build excitement around the
menus
• Bring children awareness of
which country each meal
comes from.

Communication
Direct Mail
informative brochures
Social Media
upcoming events posted on facebook and
twitter
Instagram account of daily menu offerings
Our Official Website
For current and prospective customers

Communication
Educational Placemats

Communication
 Facial hedonic scale-
“smiley face” rating scale
used so children could
easily share their ratings
of the meal
 Two separate surveys for
both the regular and
vegetarian menu

Future Prospects
 Research new global ingredients for future menus
 Investigate innovations in food packaging, storage and transport to improve
product quality
 Expand into middle and high schools by tailoring menus
 Develop affordable ready to eat meals for families to enjoy at home
 Purchase kitchen space to serve more communities in need of healthier
school food
 Email and social media to reach out to new customers; offer discounts for
new business referrals

Conclusions
At World on Your Plate Kitchen, we make cultural diversity our
highest priority
 We provide a wider variety of global cuisines on our menus than our
competitors
 Our eye-catching educational lunch place mats together with our
dynamic hands-on cooking classes increase students’ enthusiasm and
willingness to try new foods

Bringing cultures together, one plate at a time.
We Thank You!
344 International Blvd
Oakland, CA 94606
Phone: 510-437-1147
Fax: 510.437.2314
www.WOYPK.com

References
 Lee, B. A., Iceland, J., & Sharp, G. (2012). Racial and
ethnic diversity goes local: Charting change in
American communities over three decades. Russell
Sage Foundation
 Oakland Fund for Children and Youth. (2012).
Oakland youth indicator report Retrieved from
http://www.ofcy.org/assets/Uploads/Strategic-
Plan/OFCY-Youth-Indicator-Report.03162012.pdf

WOYPppt_Sarah12-12

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