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WK1- Thursday

by: Kayla Halvey

WK1- Thursday HADM 1360

Kayla Halvey
GPA 3.1
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About this Document

Just a few articles on restaurant innovations
Introduction to Foodservice Management
Susskind, A
Class Notes




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This 1 page Class Notes was uploaded by Kayla Halvey on Tuesday August 16, 2016. The Class Notes belongs to HADM 1360 at Cornell University taught by Susskind, A in Fall 2015. Since its upload, it has received 3 views. For similar materials see Introduction to Foodservice Management in hotel administration at Cornell University.

Similar to HADM 1360 at Cornell

Popular in hotel administration


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Date Created: 08/16/16
Blue Apron    Concept:​ meals delivered to your door with pre­portioned ingredients and recipes included for a  weekly subscription fee. ​CSA model (subscribers commit to share of a farmer’s crop,  which is distributed to them throughout the year). B ​ ut CSAs don’t provide guides to prep  oh­so­intimidating produce.  Pro  Con  ● Can plan deliveries weeks in advance  ● Can make consumers lose touch with  ● Pre­measured recipe portions reduce  the food chain   less waste  ● Requires ​ lanning ahead ​ because  the farmer needs advanced notice  ● Exposes consumers to new foods,  with bulk orders of produce  teaches about biodiversity  ● Using local farms reduces waste  ● Expensive ($60/week for 3 meals)  ● Packaging uses a lot of plastic  ● Packaging can extend shelf life  (recyclable but unnecessary)  ● No packaging in early stages of  ● Take thought process and risk out of  company supply chain (i.e. bulk  cooking  produce delivered in crates)  ● Not necessarily nutrition­focused  ● convenience  (more about environment and  sustainability)    Crop rotation​: crops that hog nutrients are harvested near crops that don’t need many nutrients  ● Restore nutrients  ● Promote soil fertility  ● Reduce pests    Recipe developers work with farms to first create a planting schedule, followed by a meal plan  that uses the produce harvested and portions it for the subscribers.    Convenience store vs QSR    ● Convenience store­​ increase in quality and variety  ● Increase in pizza sales from convenience stores (many #s and stats in the article)    Trendinista    ● Simplifying gourmet restaurant meals for the regular customer who likes to cook. The  trick is to do it without compromising your brand.  ● Concept is to sell what your customers already love but to make it convenient for them     


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