Grass Roots

Food Truck

Nutrition 303
December 10, 2014
Nehmo Hassan
Summer Martin
Fartun Yusuf
Nancy Braun
Gary Hinderman
Patricia Avalos
Danny Cordova

Part 1: Description
1

Introduction
The Grass Roots Food Truck was formed by 7 nutrition students from San Diego State
University to provide healthy comfort foods. We each brought our own knowledge and
experience from the restaurant industry and customer service arenas in order to make the best
food truck establishment possible. Our experience ranges from front-of-house and back-of-house
in restaurants, to management, cooking, and working in large scale food production facilities. We
felt as a team that our combined experience would be best suited to starting our own food truck
business. Our main focus was on creating a nutritious, delicious, and appealing menu that could
reach a wide range of people in our community.
We chose the name Grass Roots, in order to convey the idea and message of getting
back to our roots, by offering organic and locally produced products, a wide range of vegetable
dishes, and a simple and satisfying menu. Grass Roots will also serve all of its dishes in
biodegradable earth-friendly materials in order to keep in line with our theme of natural
simplicity.
It was important for our team to create the menu first, in order to establish our identity,
personality, and to understand our equipment, labor needs, and budget.1 Our team also felt that it
was necessary to offer our community healthful, nutrient-dense, meat-free, and convenient food
items. According to the book entitled, Food Service Organizations, 21% of Americans reported
eating to-go foods for lunch.2 Due to the demand for healthful fast-food and the rising popularity
of food trucks, our team felt we could play a vital role in serving our fellow San Diegans.
Grass Roots Food Truck will primarily offer its dishes at San Diego Farmers Markets every
day of the week, mainly during lunch hours. Our expectation is that most of the farmers market
attendees will be middle to upper class individuals who are seeking out a healthful meal. We will
2

also be available for corporate events, weddings, or other catering events as needed. Our
customers will be able to keep track of our location by going to our website and checking our
calendar, following us on Facebook, Twitter, or Instagram. We expect to use social media as a
forum not only for advertising, but also for understanding our customers likes, dislikes, and
obtaining important feedback regarding our business.3 Customer feedback will allow us to make
changes when necessary in order to maintain the satisfaction of our patron base.
A. Establishment & Services Offered
The purpose of Grass Roots Food Truck is to bring nutritious and delicious meals throughout
San Diego County, with a focus on including organic and locally grown produce. We believe this
is important and consistent with not only our wishes, but also the wishes of our patrons. The
menu that we have created reflects our commitment to that purpose; consisting of healthconscious burgers, heart-friendly tacos, fresh organic salads, a variety of delicious vegetable
dishes, healthy side dishes, and refreshing beverages.
We have been able to purchase a custom made gourmet food truck for just under $60,000. It
has a high quality stove, oven, flattop, fryer, three-compartment sink, separate hand washing
sink, and small refrigerator with freezer. The truck also comes fully equipped with an 8 foot hood
and fire suppression system. As per California Retail Food Code 114295(b) we will be renting a
commissary kitchen that we rent from Moodys for $800 a month.1 This rental also includes dry,
refrigerated, and frozen storage areas. A parking area that allows us to keep our truck overnight
and protected from unsanitary conditions as also stated in California Retail Food Code 114295(c)
is also included in the price of the rental.2 Access to a commissary kitchen will allow us to
prepare food products beforehand that we consider more elaborate and time consuming to
prepare. These food products will be held out of the danger zone and at approved holding

temperatures, under 41 degrees F, and for approved holding time periods.3 This will allow for a
development of more desirable and mature flavors, and will be evident in the signature sauces
and marinades that we prepare.
We realize that lunch is a meal that usually consists of food fast, which is largely unhealthy.
That is the main reason that we are focusing on the lunch crowd and giving them a healthy
alternative. Initially Grass Roots Food Truck will be open during the hours of 10 am to 5 pm
Tuesday through Sunday at various Farmers Markets throughout San Diego County. Our goal is
to extend these hours depending on how our food truck is received and how high the demand is.
We will collect data per location and per day of the week. This will be most relevant to our
business as we plan on moving to different farmers markets throughout San Diego County, but
will be staying at the same farmers markets on the same days of the week. Each location and day
of the week will be treated separately using the moving average model of forecasting for the last
five weeks. This will allow us to have the most accurate predictions and properly forecast how
much will be sold, as the location in respect to the day of the week will be consistent.
We are using a conventional food preparation system for food that is prepared on our truck.
This is the best way to ensure that our patrons receive the food in the freshest and hottest manner
possible. The kitchen inside the food truck is conducive to this type of food preparation. It allows
us to be able to produce most of our menu items on site. The menu items that are premade, such
as sauces and marinades, will be ready prepared in the rented commissary kitchen from Moodys.
Food will be purchased from a variety of different sources. We have already secured an
agreement with Sysco, a large food purveyor with a headquarters office here in San Diego. They
have been very receptive to our business plan and have offered us competitive rates on many
food items. Sysco has allocated a representative for us, who has in turn set up an account for us

on their website. We are able to order directly from their website or over the phone if there are
any difficulties finding a particular item or if there are any questions about one of their products.
The food items that we do consider to be too expensive from Sysco, will be shopped around from
other stores such as Costco and Smart & Final, to name a few.4 This will ensure that we are
getting the best deal to maximize profits and keep food costs low. We will be actively searching
for any product that we feel we can get a better deal on or a higher quality. Sysco has agreed to
deliver to our commissary kitchen on Tuesday and Friday early mornings. This will allow us
Grass Roots Food Truck to have the freshest food for the weekends.
There will always be two people receiving the shipment on the days that we receive our
shipment of food. This is done in order to have a check and balances and help minimize any
pilfering of food products. The order invoices will always be compared to the actual products
being received. This is to ensure that we are receiving the proper items and not being charged for
missing items. Freshness and quality of products will also be checked carefully.5
After thoroughly inspecting the food items for quality, freshness, expiration dates, and proper
items, they will be stored properly within a reasonable amount of time in one of the large
refrigerators, freezers, or dry storage that Moodys provides in their rental kitchen. Thawed foods
will be stored in refrigerators and frozen foods in freezers unless it is to be used promptly. In this
case foods will be defrosted in accordance to proper defrosting methods.6 Our preferred thawing
method is in the refrigerator as this eliminates the time that foods will be in the danger zone
(41 - 140 degrees Fahrenheit). We will follow the guidelines of the proper storage of foods in
respect to the proper separation of foods. The temperature of the refrigerators will be checked
and recorded in a log book first thing in the morning and every 4 hours after, till the last
employee leaves.7 The first in first out (FIFO) method of product rotation will be used. This is to

ensure that we use the freshest possible food items and minimizes spoilage and passage of
expiration dates.
Every employee will be Certified Food Handlers with up to date and proper certification.
Two employees are currently Manager Food Safety Certified and able to certify other employees
with food handler cards. One certified manager will always be on hand until the rest of the
employees are able to take and pass a certified test with a grade of 80% or above in accordance
with San Diego County Code Title 6 Section 61.114.8 All employees will be properly in serviced
no less than once a week on a variety of relevant topics; such as time/temp standards, fire safety,
proper hand washing, etc. This is done so that all employees are educated and informed on the
most up to date food codes, statutes, laws, and practices.
All food will be cooked to their proper internal temperatures as stated by.9 A food
temperature log will be kept to ensure that the proper internal temperatures are being met. Any
food that will not be served immediately will be held at the proper temperature for the proper
amount of time in accordance with city, county, state, and federal guidelines.10 Raw foods will be
separated from cooked foods, cutting boards will be color coordinated and only used on the same
type of food item, and knives will be washed and sanitized after each use to eliminate any
possibility of cross contamination.
Once food is prepared, it will be served to the customer as soon as possible on eco-friendly
biodegradable dishes, bowls, and cups, with eco-friendly biodegradable silverware. Our target
customers are students, hipsters, professionals, middle-upper class, generation x/y/zs, and health
conscious individuals. They will appreciate that Grass Roots Food Truck has the same belief as
they do that food should not only be prepared in the healthiest and best tasting manner, but also
served in the most Earth friendly way possible.

B. Menu Type and Output Volume

The menu is simple and straightforward offering 6 main dishes, 2 sides, and 4 drink
options and are static. Menu items may be added or removed as necessary, but otherwise will
remain the same every day. The menu is also a la carte where the customer orders each item
separately. The menu items are primarily lunch-style dishes and will be offered in the late
morning to late afternoon, during lunchtime. We expect to serve about 50 meals per day, with an
average of 8 servings of each item.
The menu was designed with 3 columns, with the main dishes in the center and the side
dishes and the drinks on either side, which can be found in Appendix A. We used a bright grasscolored green to draw our customers attention and to reflect the theme of grass roots, vegetables,
and grass-fed beef. We also chose a graphic of a cow happily munching on grass and a bundle of
veggies on either side of the menu to illustrate the ideas of our theme. The name of our food
truck, Grass Roots, is at the top-center of the menu, outlined in a green oval, in order to make it
stand out and be memorable by our guests. We put the main dishes in the center column of the
menu in order to implement the psychology behind eye gaze motion. We also positioned the
highest priced menu items at the top and bottom of the center column because according to the
psychology of primacy and recency, these are the menu items that are more likely to be chosen.1

Our team will be dedicated to satisfying the customers needs first and foremost, and
therefore will allow for substitutions or removal of items without question. We will happily
remove bread to make an item gluten-free, or remove any other items that may cause allergies.
Customer feedback through social media or speaking to us directly will be encouraged in order
to meet customer satisfaction.

C. Facility Space and Equipment

Food trucks have become a growing popularity with the reputation of great tasting food.
Running a good food truck is more than just a great idea on wheels it requires many key factors.
An efficient production facility is necessary for a thriving food truck business. The food
preparation for Grass Roots will be done in a commissary kitchen located at 4637 Market Street.
It is a 1,095 square feet space fully equipped with adequate space for dry and cold storage
equipment, sanitation equipment, and kitchen utensils. The cooking equipment necessary for
preparing the sandwiches and burgers are an oven, grill, and fryer and a full list can be found in
Appendix B.
The food truck commissary is complete with all the services, which include ice machines,
propane, garbage and oil disposal, electricity, and water. All the electrical equipment is inspected
and checked frequently by the UL (Underwriters Laboratories) safety organization. The County
of San Diego certifies the commissary kitchen facility as a location for the food truck to park
everyday after the hours of operation. The food truck and commissary kitchen both contain
multiple sinks and cutting boards as to prevent any food contamination. There will be a threesink compartment for the purpose of equipment and utensil cleaning. There will also be a hand
washing sink for employees, as well as a sink for food preparation. Colored cutting boards will
also be utilized for the different raw meat, fish, breads, and vegetables. Both the food truck and
commissary kitchen will be stocked with appropriately labeled eco- friendly cleaning equipment
and sanitation areas to ensure easy and safely disposed waste, grease, and used water.

Part 2: Goals
D. Budgetary Goal

In a food service business, the price of food is a major determinate of success. Pricing
determines what foods consumers are willing to purchase and at what frequency customers will
return. With this knowledge, the Grass Roots Food truck team has chosen reasonable prices to
attract a large population of customers. Prices for our menu items were determined based on the
cost for use of a commissary kitchen, the storage and maintenance of our food truck, utilities,
farmers market fees, employee wages, and our food costs as well as the estimated number of
customers served each day, which can be found in Appendix C. The odd-cents pricing method
was used to make the menu items appear slightly cheaper than they are in order to attract more
customers. The cost of all the menu items was designed to make our company profitable. Our
aim is to make 30% profits but our commitment is to at least break even. We intend to reinvest a
considerable amount of profit back into the company regularly to improve the business.
E. Nutritional Goal
As a new business venture, the Grass Roots team decided to offer a simple and wellbalanced menu with wide appeal. A simple menu would allow us to keep costs down, perfect the
recipes, and control the output of menu items to the customer. A simple menu also allows us to
make necessary changes to ingredients, remove unpopular items, or add new items. The
nutritional goal for the menu was to offer our customers dishes that were not only healthy, but
also delicious in order to attract and maintain a large customer base. We created a menu with a
majority of vegetarian dishes and sides, as well as adding a decadent grass-fed beef burger on a
pretzel bun and a tuna pita in order to reach more customers. Our main goal was to create a menu
that offered nutrient dense items with the least amount of calories, saturated fat, and cholesterol
possible while also being high in fiber and a good source of protein.

The nutrient analysis was obtained through the Nutrition Data website and can be found
in Appendix D. Each of our main dishes are excellent sources of fiber, the Veggie Hot Dog, being
the lowest with 5.2g and 21% of the daily value of fiber, and the Nirvana Salad being the highest
with 18.8g and 75% of the daily value. The DRIs for fiber for women is to consume 25g of fiber
per day and for men to consume 38g of fiber per day. Because Americans typically only consume
about half of the recommended amount of fiber, it was important for our team to develop a menu
that would help make fiber consumption easier and more convenient.
Five out of our six main dishes are very low in cholesterol. The Veggie Bliss Panini, the
Veggie Dog, and the Big Garden Classic each contain 0% of the daily value of cholesterol. The
Nirvana Salad contains 8% of the daily value and the Tuna Meltdown contains 7% of the daily
value. Unfortunately the Big Pretzel Classic does contain 42% of the daily value of cholesterol;
changes in the future may include decreasing the portion size in order to offer a healthier burger
to our customers. All of our main dishes are also very good sources of protein. The Veggie Dog
contains 15.5g of protein, at the low end, and the Big Pretzel Classic contains 42.2g of protein at
the high end.
The Veggie Bliss Panini, the Nirvana Salad, the Tuna Meltdown, and the Sweet Potato
Chips are all excellent sources of Vitamin A. The Veggie Bliss Panini contains 189% of the daily
value, the Nirvana Salad 184%, the Tuna Meltdown 88%, and the chips a whopping 318%.
Several of our items are also low in calories. The Big Garden Classic contains 326 calories, the
Tuna Meltdown 506 calories, and the Veggie Dog 181 calories. After customer feedback and
satisfaction is obtained, we may be able to add other low calorie menu items or make
adjustments to current menu items in order to reflect the customers preferences.
F. HACCP Programming

10

Food born-illness is a common, costly, and yet preventable. A food born-illness is any
illness of resulting from the consumption of contaminating foods whether its biological,
chemical, or physical. The number one concern for the Grass Roots is the health of the
customers so the implementation of food handling safety is a necessity. We ensure an elite and
strict HACCP plan that is required to follow by staff. The HACCP plan provides the staff stepby-step information on preventing illnesses due to contamination. Its important that all staff
have been certified as a food handler, which is required by the County of San Diego that includes
handling of potentially hazardous foods. In addition employees will have a clear understanding
on how to prevent illness that are caused by improper food handling.
In this HACCP program Grass Roots provides information about how food should be
properly handled, cooked, and served, see Appendix E. In monitoring internal temperatures of
foods calibrated thermometers are used to ensure that criterion temperatures are met. All
commercial grade refrigerators must have a temperature of below 41 degrees Fahrenheit and
freezers below zero degrees Fahrenheit. Employees are required to record each temperature and
time on a log sheet in order follow guidelines to secure safety of the customers.

G. Recipe Standardization
The menu items created and sold by the Grass Roots Food Truck will be composed
mostly of fresh, minimally processed cooked ingredients. Each menu item is made by hand and
assembled once the patron has ordered it. The menu items do not require a strict recipe, but a

11

standardized recipe, found in Appendix F is used to allow for proper portion sizes. Maintaining a
standard portion size will allow the team to serve a greater number of patrons and ensure that
pricing is accurate for the amount of food provided. The standardized recipe will provide the
employees with standard amounts of each ingredient that should go in each menu item.
Consistent portion sizes and flavors will also keep the customers coming back to the Grass Roots
Food Truck time and again.

References
1. Myrick, Richard. Running a Food Truck for Dummies. Hoboken, NJ: Wiley, 2012. Print.
2. California Health and Safety Code: Retail Food Code. Chapter 10.
3. Benefits of Dietary Fiber in Clinical Nutrition. Abby Klosterbuer, Zamzam Fariba
Roughead and Joanne Slavin. Nutr Clin Pract 2011 26: 625 DOI:
10.1177/0884533611416126
12

4. California Retail Food Code (PL 114295 (b), Jan. 1, 2014). California Health and
Safety Code, 7, 10, (2014) pg. 85
5. Moodys commercial kitchen rental. Moodys food trucks web site
http://www.moodysfoodtrucks.com/facility/commercial-kitchen-rental/ Published
December 9, 2014.
6. California Retail Food Code (PL 114295 (c), Jan. 1, 2014). California Health and
Safety Code, 7, 10, (2014) pg. 85
7. California Retail Food Code (PL 113996 (a), Jan. 1, 2014). California Health and
Safety Code, 7, 4, (2014) pg. 38
8. California Retail Food Code (PL 114021 (a), Jan. 1, 2014). California Health and
Safety Code, 7, 4, (2014) pg. 43
9. California Retail Food Code (PL 114035, Jan. 1, 2014). California Health and Safety
Code, 7, 4, (2014) pg. 44
10. California Retail Food Code (PL 114020, Jan. 1, 2014). California Health and Safety
Code, 7, 4, (2014) pg. 42
11. Inspection Log Refrigeration Temperatures. CT Foodbank web site
http://www.ctfoodbank.org/wp-content/uploads/2012/06/Temperature-Log.pdf Published
April 3, 2013.
12. Ordinance NO.: 10350(N.S.). San Diego County.gov web site
http://www.sandiegocounty.gov/cob/ordinances/ord10350.pdf Published December 9,
2014
13. California Retail Food Code (PL 114004/PL 114008/PL 114010/PL 114016, Jan. 1,
2014). California Health and Safety Code, 7, 4, (2014) pgs. 40 - 42

Appendix A. Menu

13

Appendix B. Equipment Tables

14

Equipment

Vulcan V36 6 Burner

Function

Item

Food Prep

Burgers and

Range with Oven

Sandwiches

Large Flat Top Grill

Food Prep

Beef,
Roasted Veggie
Panini

Pitco 2 Basket Fryer

Food Prep

Asparagus

Food Prep

Burgers and

Double Convection
Oven

Sandwiches
2 Produce Prep/Wash

Food Prep

Sinks

Meats and
Vegetables

6 Prep Tables

Food Prep

Meats and
Vegetables

Hotel Pans 2 deep

Cook/Store/Serve

Vegetables

stainless steel
Dexter-Russell (SB-8) Set of
Sofgrip Knives & Block

and sides
Food Prep

Vegetables

Kitchen maid(4) Cutting

boards

Food Prep

Vegetables

Tablecraft Spatula

Food Prep

Burgers

Stainless Steel Soup ladles

Food Prep

Sauces

Storage for food

Salad

Storage for food

Sandwiches

Paper plates
Biodegradable To-Go Salad
container- 90 units

Biodegradable To-go sandwich

container- 450 units

15

Biodegradable 16 oz to-go cup540 cups

Storage for food

Lavender
lemonade, Ice tea
(Green tea, black
tea), Water

Biodegradable and/or recyclable

utensils- 540 sets

Storage for food

Plastic
spoons, forks,
knives

True (T-49) - 55" Solid Door

Large Reach-in Refrigerator

Storage for food

True (T-72F) - 79" Solid Door

Storage for food

Beef

Storage for food

Water

Large Reach-in freezer

25-gal fresh water

vegetables,
sauces, bread, salad

Equipment
3 Compartment sink with 2 Drain
boards

Function

Sanitation for utensils and equipment

Kimberly Clark Soap Dispenser

Sanitation

Dish Sanitizer

Sanitation

Advance Tabco 7-PS-66L Wall Mount

Hand Sink

Sanitation

Hand sanitizer

Sanitation

Paper Towel Dispenser from recycled

source

Sanitation

Prime Source Napkins

Sanitation

First Street Cloth Towel

Sanitation

16

Carlisle 20 gal trash container

Sanitation

Trellis Earth 20-Gal Trash bags

Sanitation

Green Works All- Purpose Cleaner

Sanitation

Premiere Pads Large Sponges

Sanitation

Carlisle Brillo Pads

Sanitation

Sanitation

Sanitation

CarlisleAngledBroom

KirbyFiberglassMop

17

Appendix C. Budget Tables

Monthly Budget Expenses and Revenue
Monthly Expenses in
Equipment/Mainten
ance
Utilities
Gasoline
Van Parking Garage
Farmers Market
Fees
Commissary
Kitchen
Food Costs
Payroll (7
employees)
Truck Loan and
Insurance
Total Estimated
Monthly Expenses

Dollars ($)
3,500

5%

1,200
405
800
6,000

2%
1%
1%
9%

1,440

2%

28,452
25,200

41%
37%

1,500

2%

68,497

Monthly Revenue From Food Items in Dollars ($)

Food Items Price ($)
50 Sold
Sales Per
Per Day
6-Day
Week
Veggie
Bliss

8.95

447.50

2,685.00

18

Sales Per
Month (4Week
Period)
10,740.00

Panini
Tuna
Meltdown
Veggie Dog
Big Garden
Classic
Big Pretzel
Classic
Nirvana
Salad
Sweet
Potato
Chips
Asparagus
Fries
Mint
Lemonade
Black Iced
Tea
Green Iced
Tea
Bottled
Water
Total

9.95

497.00

2,985.00

11,940.00

6.95
8.95

347.50
447.50

2,085
2,685.00

8,340
10,740.00

10.95

547.50

3285.00

13,140.00

8.95

447.50

2,685.00

10,740.00

2.95

147.00

885.00

3,540.00

2.95

147.00

885.00

3,540.00

1.95

97.50

585.00

2,340.00

1.50

75.00

450.00

1,800.00

1.50

75.00

450.00

1,800.00

1.50

75.00

450.00

1,800.00

3,352.00

20,112.00

80,448.00

Cost for 50
Items per
Day

Cost per
Week

2.28

114.00

684.00

Cost per
Month (4Week
Period)
2,736.00

5.61

280.50

1,683.00

6,732.00

1.95
3.23

97.50
161.50

585.00
969.00

2,340.00
4,845.00

3.00

150.00

900.00

3,600.00

4.08

204.00

1,224.00

4,896.00

Monthly Food Expenses

Food Item
Price Per
Item (EP
Cost)
Veggie
Bliss
Panini
Tuna
Meltdown
Veggie Dog
Big Pretzel
Classic
Big Garden
Classic
Nirvana
Salad

19

Sweet
Potato
Chips
Asparagus
Fries
Mint
Lemonade
Black Iced
Tea
Green Iced
Tea
Bottled
Water
Total

0.97

48.50

291.00

1,164.00

1.67

83.50

501.00

2,004.00

0.28

14.00

84.00

336.00

0.22

11.00

66.00

264.00

0.22

11.00

66.00

264.00

0.20

10.00

60.00

240.00

1,185.00

7,113.00

28,452

AP/EP Menu Ingredient and Carry out Container costs in dollars

(continued on next 4 pages)
Ingredients
Veggie Bliss
Panini
Pesto sauce
Olive oil
Sourdough
bread
Eggplant
(sliced)
Avocado
Beets
Carrots

EP Portions

AP Cost
(unprepared)

EP Cost
(prepared)

ounce
1 tsp.
2 slices

0.17
0.03
0.04

0.17
0.03
0.04

4 ounce

0.49

0.49

avocado
2 ounce
2 ounce

0.37
0.21
0.24

0.47
0.32
0.30

20

(shredded)
Salad
Container
Napkins
Utensils
At Total Cost
Tuna
Meltdown
Whole Wheat
Pita Pocket
Albacore Tuna
Veganaise
Romaine
Lettuce
Tomato
(chopped)
Onion
(chopped)
Sandwich
Container
Napkins
At Total Cost
Veggie Dog
Veggie hot
dog
Whole Wheat
Hot Dog Bun
Sriracha
Sauerkraut
Hot Dog
Container
Napkins
At Total Cost
Big Garden
Classic
Veggie Patty
Chipotle
Sauce
Whole Wheat
Hamburger
Bun
Romaine
Lettuce
Tomato

1 container

0.29

0.29

2 napkins
2 utensils

0.03
0.14
2.01

0.03
0.14
2.28

1 pita pocket

0.16

0.16

4 ounce
ounce
1 ounce

4.34
0.05
0.25

4.34
0.05
0.33

1 ounce

0.15

0.16

1 ounce

0.06

0.07

1 container

0.47

0.47

2 napkins

0.03
5.51

0.03
5.61

1 hot veggie
dog
1 bun

0.87

0.87

0.21

0.21

1 tsp.
1 ounce
1 container

0.32
0.05
0.47

0.32
0.05
0.47

2 napkins

0.03
1.95

0.03
1.95

1 patty
ounce

1.69
0.05

1.69
0.05

1 bun

0.29

0.29

1 ounce

0.13

0.13

1 ounce

0.18

0.19

21

(sliced)
Onion (sliced)
Sandwich
Container
Napkins
At Total Cost
Big Pretzel
Classic
Grass Fed
Beef
Havarti
Cheese
(sliced)
Pretzel Bun
Garlic Aioli
Lettuce
Tomato
(sliced)
Onion (sliced)
Veganaise
Sandwich
Container
Napkins
At Total Cost
Nirvana Salad
Feta Cheese
Quinoa
Brown Rice
Garbanzo
Beans
Tahini
Lemon Juice
Spring
Lettuce Mix
Heirloom
Tomatoes
Avocado
Salad
Container
Napkins
At Total Cost
Sweet Potato
Chips

1 ounce
1 container

0.11
0.47

0.12
0.47

2 napkins

0.03
2.95

0.03
3.00

6 ounce

1.57

1.57

1 ounce

0.18

0.18

1 bun
ounce
1 ounce
1 ounce

0.38
0.07
0.13
0.18

0.38
0.07
0.17
0.19

1 ounce
ounce
1 container

0.11
0.05
0.47

0.12
0.05
0.47

2 napkins

0.03
3.17

0.03
3.23

1
2
2
2

0.20
0.15
.12
0.38

0.20
0.0.05
0.05
0.48

3 tbsp.
1 tbsp.
3 cups

0.14
0.16
1.33

0.14
0.16
1.33

4 ounce

0.38

0.41

avocado
1 container

0.75
0.27

0.95
0.27

2 napkins

0.03
3.91

0.03
4.08

ounce
ounce
ounce
ounce

22

Sweet Potato
(sliced)
Salt
Olive oil
Container
Napkins
At Total Cost
Asparagus
Fries
Asparagus
Salt
Olive oil
Container
Napkins
At Total Cost

4 ounce

0.49

0.63

1
1
1
2

tsp.
tsp.
container
napkins

0.01
0.03
0.27
0.03
0.83

0.01
0.03
0.27
0.03
0.97

4
1
1
1
2

ounce
tsp.
tsp.
container
napkins

1.33
0.01
0.03
0.27
0.03
1.67

1.33
0.01
0.03
0.27
0.03
1.67

Drinks in dollars ($)

Drinks
Ingredient
Portions
Mint
3 tbsp.
Lemonade
Black Iced
1 tbsp.
Tea
Green Iced 1 tbsp.
Tea
Bottled
1 bottle
Water

Ingredient
Cost
0.18

Container
Cost
0.10

At Total
Cost
0.28

0.12

0.10

0.22

0.12

0.10

0.22

0.14

0.06

0.20

23

Appendix D. Nutritional Goals

Veggie Bliss Panini

Totals

Serving Size

404 g

Calories

610

Calories from Fat

156

Total Fat

17.8 g

27%

Saturated Fat

2.8 g

14%

Trans Fat

0g

0%

Cholesterol

0 mg

0%

Total Carbohydrates

97 g

32%

Sugar

14 g

Dietary Fiber

12 g

46%

Protein

18 g

36%

Vitamin A

9465 IU

189%

Vitamin C

10.8 mg

18%

Calcium

95 mg

10%

Iron

6 mg

33%

Sodium

1098mg

46%

24

%DV

31%

Tuna Meltdown

Totals

Serving Size

294 g

Calories

506

Calories from Fat

179

Total Fat

20.1 g

31%

Saturated Fat

3g

15%

Trans Fat

0g

0%

Cholesterol

20.2 mg

7%

Total Carbohydrates

41.5 g

14%

Sugar

3g

Dietary Fiber

6.5 g

26%

Protein

40 g

80%

Vitamin A

4415 IU

88%

Vitamin C

16.9 mg

28%

Calcium

48.9 mg

5%

Iron

4.1 mg

23%

Sodium

483 mg

20%

25

%DV

25%

Veggie Dog

Totals

Serving Size

134 g

Calories

181

Calories from Fat

21.9

Total Fat

2.3 g

3%

Saturated Fat

.1 g

1%

Trans Fat

0g

0%

Cholesterol

0 mg

0%

Total Carbohydrates

28.2 g

9%

Sugar

5.8 g

Dietary Fiber

5.2 g

21%

Protein

15.5 g

31%

Vitamin A

5.0 IU

0%

Vitamin C

4.1 mg

7%

Calcium

61.5 mg

6%

Iron

3.1 mg

17%

Sodium

995 mg

41%

26

%DV

9%

Big Garden Classic

Totals

Serving Size

193 g

Calories

326

Calories from Fat

50

Total Fat

5.9 g

9%

Saturated Fat

.6 g

3%

Trans Fat

.1 g

0%

Cholesterol

.7 mg

0%

Total Carbohydrates

54.7 g

18%

Sugar

6.2 g

Dietary Fiber

10.2 g

41%

Protein

18.2 g

36%

Vitamin A

644 IU

13%

Vitamin C

6.0 mg

10%

Calcium

76.6 mg

8%

Iron

1.6 mg

9%

Sodium

652 mg

27%

Big Pretzel Classic

Totals

Serving Size

318 g
27

%DV

16%

%DV

Calories

719

Calories from Fat

341

Total Fat

37.9 g

58%

Saturated Fat

16.2 g

81%

Trans Fat

1.5 g

0%

Cholesterol

127 mg

42%

Total Carbohydrates

52.8 g

18%

Sugar

3.6 g

Dietary Fiber

2.9 g

12%

Protein

42.2 g

84%

Vitamin A

1105 IU

22%

Vitamin C

23.9 mg

40%

Calcium

128 mg

13%

Iron

5.7 mg

32%

Sodium

879 mg

37%

Nirvana Salad

Totals

Serving Size

521 g
28

36%

%DV

Calories

716

Calories from Fat

372

Total Fat

44.1 g

68%

Saturated Fat

9.3 g

47%

Trans Fat

0g

0%

Cholesterol

24.9 mg

8%

Total Carbohydrates

65.7 g

22%

Sugar

8.6 g

Dietary Fiber

18.8 g

75%

Protein

23.9 g

48%

Vitamin A

9210 IU

184%

Vitamin C

53.6 mg

89%

Calcium

423 mg

42%

Iron

8.5 mg

47%

Sodium

393 mg

16%

Sweet Potato Chips

Totals

Serving Size

118 g

Calories

136
29

36%

%DV

7%

Calories from Fat

40.3

Total Fat

4.6 g

7%

Saturated Fat

.4 g

2%

Trans Fat

0g

0%

Cholesterol

0 mg

0%

Total Carbohydrates

22.5 g

8%

Sugar

4.7 g

Dietary Fiber

3.4 g

13%

Protein

1.8 g

4%

Vitamin A

15888 IU

318%

Vitamin C

2.7 mg

4%

Calcium

34 mg

3%

Iron

.7 mg

4%

Sodium

643 mg

27%

Asparagus Fries

Totals

Serving Size

118 g

Calories

62.2

Calories from Fat

40.9
30

%DV

3%

Total Fat

4.6 g

7%

Saturated Fat

.4 g

2%

Trans Fat

1.5 g

0%

Cholesterol

0 mg

0%

Total Carbohydrates

4.5 g

1%

Sugar

2.1 g

Dietary Fiber

2.4 g

9%

Protein

2.5 g

5%

Vitamin A

847 IU

17%

Vitamin C

6.3 mg

10%

Calcium

27.2 mg

3%

Iron

2.4 mg

13%

Sodium

584 mg

24%

Appendix E. HACCP
CCP #1 Vegetables must be washed and sanitized.
Critical Limits Wash hands before handling vegetables and wash vegetables.
Corrective Actions All vegetables must be washed. All cutting boards and utensils must be
sanitized to prevent cross contamination and bacteria.
CCP #2 Beef must be cooked at correct temperatures.
Critical Limits Undercook beef can lead to foodborne illness.
Corrective Actions Check the beef temperature right after its done cooking and for 15 seconds
it should be at 145 degrees F. Continue cooking if it doe not meet the temperature.
31

CCP #3 Ready prepared breads must be properly stored and sealed in a bag.
Critical Limits- Oxygen will cause bread to produce mold and bacteria if not tightly sealed
Corrective Actions Refrigerate and seal bread properly will protect the bread from
contamination and spoilage.
CCP #4 Leftover food should be discard.
Critical Limits Left over foods may become spoiled.
Corrective Actions Serve fresh food all the time and discard any leftover prepared foods.

32

Receiving

GrassHavarti
fed Beef Cheese

Tomato

Onion

Pretzel
Bun

Lettuce

Storage

Refrigera
te meat
in 40
degrees
or less

Refrigera
te in 40
degrees
or less

Refrigera
te in 40
degrees
or less

Dry
storage
in room
tempera
te
70degre
es

Refrigera
te in 40
degrees
or less

Refrigera
te in 40
degrees
or less
CCP # 2

Ready
prepared
, wear
gloves
n/a

Wash in
sanitized
sink
CCP #1
n/a

Wash in
sanitized
sink

n/a

Ready
prepared
, wear
gloves
Toast

n/a

n/a

Preparati
on
Cooking

Cooling

Serving

Cook to
145
degrees
F for 15
seconds
CCP #2
Within 2
hrs from
135 F to
70 F
Above
135
degrees
F
CCP #4

Below 41
degrees
F

Below 41
degrees
F

Appendix E cont.
HACCP Flow Chart- Big Pretzel Classic

33

n/a

Below 41
degrees
F

Appendix F. Recipe Standardization

Menu Item: Big Pretzel Classic
Target Market:
CP Control Point
CCP Critical Control Points
Ingredients
Grass-fed Beef

Yield 50
Servings
300 oz

Yield 100
Servings
600 oz

Yield 150
Servings
900 oz

Havarti
Cheese
Pretzel Bun
Mayonnaise

55

110

165

150
25

300
50

450
75

Lettuce

8.5

17

25.5

Tomato

50

100

150

Onion

25

50

75

Garlic Powder

10

15

34

Preparation
Form the beef
into patties.
Cook beef until
the internal
temperature
reaches 155.
Place one slice
on cooked beef.
Slice in half.
Measure and
spread on
pretzel bun.
Wash under
fresh, cool
running water;
chop.
Wash under
fresh, cool
running water;
cut out where
stem was; Slice
every 1-2 cm.
Cut off stem
end; Halve
onion; Remove
onion skins;
and slice every
1-2 cm.
Measure and
sprinkle on
beef.

Big Pretzel Classic: (Grass-fed Beef 6 oz; Havarti Cheese 1.1 oz; Pretzel Bun 3 oz;
Mayonnaise .5 oz; Lettuce .17 oz; Tomato 1 oz; Onion .5 oz; Garlic Powder .10oz).
CCP #1 Beef is cooked at correct temperature and cooled correctly.
Critical Limits Beef should be heated to an internal temperature of at least 155 degrees in all
parts. Undercooked beef can lead to food-Bourne illnesses.
Corrective Action Check the beef temperature right after it is done cooking and food is
covered properly. For 15 seconds the beef should be at 165 degrees. Verify beef with a
thermometer. Cool beef to 140 degrees to prevent growth of bacteria. If the beef does not meet
the required temperature it must continue cooking before being served to customers.
CCP #2 All vegetables must be washed in a sanitized sink and rinsed.
Critical Limits All cooked vegetables need to be at an internal temperature of 135 degrees.
Corrective Action All vegetables served cooked or uncooked need to be washed properly in
order to prevent cross-contamination. Any vegetables that are contaminated will be immediately
discarded.
CCP #3 Cool foods properly at correct internal temperatures; hours vary.
Critical Limits Cool food immediately but do not leave on stove or on equipment too long in
order to protect from outside bacteria.
Corrective Action Make sure to wrap tightly and cover foods. If food is not cooled to the
proper temperature in the appropriate amount of time, it will be discarded.
CCP #4 Hot hold foods at 140 degrees.
Critical Limits Serve immediately during business hours.
Corrective Action Keep food covered at all times. Food that is held under 140 degrees is no
longer safe for consumption and will be discarded.

35

Approximate nutritive values per portion

Calories 719
Amount/portion
%DV
Total Fat 37.9 g
58%
Sat. Fat 16.2 g
81%
Protein 42.2 g
84%

Amount/portion
%DV
Cholest. 127 mg
42%
Sodium 879 mg
37%

Amount/portion
%DV
Total Carb. 52.8 g
18%
Fiber 2.9 g
12%
Sugars 3.6 g

%DV
Vitamin A
22%
Vitamin C
40%

%DV
Calcium
13%
Iron
32%

Percent Daily Values (DV) are based on 2000-calorie diet.

Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal
temperature about 140 F. Do not mix old product with new. Cool leftover product
quickly (within 4 hours) to below 40 F. Reheat leftover product quickly (within 2
hours) to 155 F. Reheat product only once; discard if not used.

36

Grass Roots
Food Truck
For menu and calendar of events visit us at

grassrootsfoodtruck.com
Follow us on social media!

@grassrootsfoodtruck

37