DOCSLIB.ORG

RFI – D.C. Department of Corrections -Food Services Doc343365 SECTION C DESCRIPTION/SPECIFICATIONS/WORK STATEMENT

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
RFI – D.C. Department of Corrections -Food Services Doc343365 SECTION C DESCRIPTION/SPECIFICATIONS/WORK STATEMENT RFI – D.C. Department of Corrections -Food Services Doc343365 SECTION C DESCRIPTION/SPECIFICATIONS/WORK STATEMENT C.1 SCOPE: The District of Columbia Office of Contracting and Procurement (OCP) on behalf of the Department of Corrections (DOC) (the District) is seeking a Contractor to operate and manage the Department of Corrections food service program at the District’s Central Detention Facility (CDF) and the Correctional Treatment Facility (CTF) as described in Section C. There are 6 components to this service. These include operating an inmate food service at each facility to provide food for approximately 2100 and 700 inmates respectively; operating a cafeteria style officer’s dining room food service at CDF, where the staff, contractor, or visitor can purchase (with their own funds) meals or food items ala carte; equipment maintenance and repair provisions; equipment replacement on a 5 year amortization schedule; provision of limited auxiliary food services. C.2 APPLICABLE DOCUMENTS The following documents are applicable to this procurement and are hereby incorporated by this reference: Item Document Title Date No. Type 1 D.C. Law D.C. Official Code §48-101 -110 Subtitle 1 - Food Food and Drugs http://dccode.westgroup.com/search/default.wl?DB=DC-ST- 2001 Ed. 2004 WEB&RS=WLW2.07&VR=1.0 Supp. Title 25 DCMR - Food and Food Operations Subtitle B – Management and Personnel Subtitle C – Purchasing, Receiving, and Storage 2 D.C. Law D.C. Official Code §48-101 -110 Subtitle 1 - Food Most Recent http://dccode.westgroup.com/search/default.wl?DB=DC-ST- WEB&RS=WLW2.07&VR=1.0 Subtitle D – Equipment, Utensils, and Linens Subtitle H – Special Requirements Subtitle I – Compliance, Enforcement, and Definitions http://www.amlegal.com/nxt/gateway.dll/Title%2025%20- %20Food%20and%20Food%20Operations?fn=main- nf.htm$f=templates$3.0 3 Industry American Correctional Association (ACA) – Standards for Most Recent Standards Health Services http://www.aca.org/standards/healthcare/Standards.asp 4 Industry American Correctional Association (ACA) – Certification Most Recent Standards Standards for Food Services Programs 5 Industry National Commission on Correctional Health Care(NCCHC) Most Recent Standards Standards for Health Services In Prisons http://www.ncchc.org/ 6 Industry National Academy of Sciences – Food and Nutrition Board Most Recent Standards Dietary Reference Intakes-Applications in Dietary Planning http://www.nap.edu/books/0309085373/html/ 7 Industry Institute of Medicine National Academies Food and Nutrition Most Recent Standards Board -Dietary Reference Intakes (DRIs)- The Complete Set http://www.iom.edu/Object.File/Master/21/372/0.pdf Page 1 of 32 RFI – D.C. Department of Corrections -Food Services Doc343365 8 Federal US Food and Drug Administration -Model Food Code Most Recent Guidelines http://www.cfsan.fda.gov/~acrobat/fc01.pdf Item Document Title Date No. Type 9 Federal US Department of Agriculture and US Department Health and Most Recent Guidelines Human Services -Dietary Guidelines for Americans 2005 http://www.health.gov/dietaryguidelines/dga2005/document/ 10 District Department of Health Licensing Administration Most Recent Licensing and http://doh.dc.gov/doh/cwp/view,a,1371,q,600673,dohNav_GID,1 Registration 879,dohNav,|34440|34445|.asp 11 Industry National Restaurant Association Educational Foundation - Most Recent Standards ServSafe Certification http://www.nraef.org/servsafe/?flag=lcd&level1_id=6&level2_id =1 12 Federal Fact USDA’s Basics for Handling Food Safety Most Recent Sheet http://www.fsis.usda.gov/Fact_Sheets/Basics_for_Handling_Foo d_Safely/ 13 District District of Columbia Municipal Regulation Most Recent Municipal Title 23 DCMR (Chapters 20 through 29 General Food Regulation Regulation) C.3 DEFINITIONS These terms when used in this RFP have the following meanings: C.3.1 ACA: American Correctional Association C.3.2 CCA: Corrections Corporation of America C.3.3 CDF: Central Detention Facility C.3.4 CTF: Correctional Treatment Facility C.3.5 Facility: Any institution operated in whole or in part by the District of Columbia. C.3.6 Food and Drug Administration (FDA): An agency of the U.S. Department of Health and Human Services that enforces legislation concerning food, drugs and cosmetics. C.3.7 Food Service Operation: The total process of ordering, storage and handling, preparation, delivery and serving of all meals, including sanitation and cleaning and equipment maintenance at both facilities. C.3.8 Holiday Menus: Menus planned in observance of holidays such as Christmas, Thanksgiving and Eid (Islamic holiday, end of Ramadan). C.3.9 Inmate: A person charged to the custody of the District of Columbia, Department of Corrections. Page 2 of 32 RFI – D.C. Department of Corrections -Food Services Doc343365 C.3.10 Modified Menus: Menu substitutions pursuant to CA approval. C.3.11 NCCHC: National Commission on Correctional Health Care C.3.12 NRA: National Restaurant Association C.3.13 Nutritional Analysis: A computer generated analysis of the breakdown of all the nutrients for a food item or a menu. C.3.14 Nutritional Assessment: The process of identifying and evaluating the nutritional needs of a person, using measurable methods. C.3.15 Therapeutic/Medical Diet: A diet prescribed by a medical doctor or dentist. C.3.16 Regular Menus: Menus planned to meet the total nutrient needs of the general population. C.3.17 Religious Menus: Menus requested by CDF or CTF Chaplain or other clergy. C.3.18 Recommended Dietary Allowances (RDA): Standard for levels of intake of essential nutrients, sufficient to meet the nutrient needs of practically all healthy persons. C.3.19 Registered Dietician (RD): A dietician who has successfully passed a National Examination for Dieticians; and is certified by the Commission on Dietetic Registration (CDR), the credentialing agency for The American Dietetic Association. C.3.20 Licensed Registered Dietician (LRD): A dietician who has satisfied District or State licensure requirements to practice dietetics and who has successfully passed a National Examination for Dieticians; and is certified by the Commission on Dietetic Registration (CDR), the credentialing agency for The American Dietetic Association. C.3.21 USDA: US Department of Agriculture C.4 BACKGROUND C.4.1 The District’s DOC provides public safety by ensuring the safe, secure and humane confinement of male and female pretrial detainees, sentenced misdemeanants and short term sentenced felons, as well as sentenced felons pending transfer to federal institutions. The DOC is a major component of the District's public safety cluster. The management and operation of the District's correctional system facilitates community safety and security. The DOC is guided Page 3 of 32 RFI – D.C. Department of Corrections -Food Services Doc343365 by principles of a professional and orderly custodial environment that provides for the basic needs and safety of inmates. C.4.1.1 The District has contracted out the food service program (including inmate and ODR portions) described in this RFP for the past seven years. In addition, the DOC has provided inmate labor to assist in the preparation, delivery and service of food; washing/sanitizing of cooking utensils and equipment; and the provision of general sanitation and industrial cleaning. C.4.2 Central Detention Facility (CDF) C.4.2.1 The Central Detention Facility (CDF) is a 500,000 square feet institution comprised of an administration building and eighteen (18) cellblocks. The total kitchen area is approximately 7,000 square feet; the relevant utilities available are electrical power, water and steam. The average daily inmate population is between 1700 and 2100. Meals are transported to the eighteen (18) housing units by detail inmates and correctional officers. Typical hours of service on housing units are as follows: Breakfast - 2:40 a.m. to 5:40 a.m. Lunch - 10:00 a.m. to 1:00 p.m. Dinner - 5:00 p.m. to 8:00 p.m. C.4.2.2 The CDF is undergoing major capital improvements of the mechanical and operating systems throughout the facility. The renovation of the CDF kitchen was completed in 2005 and included restructuring and re- designing the physical layout, equipment and operating systems within the kitchen area. A list of equipment and its condition (indicating the need for replacement) is provided as Attachment J.10.27. Offerors should include estimates of funds to replace and install each piece of equipment where replacement is indicated as well as an amortization schedule; and the estimated annual cost of maintenance for all equipment by equipment type. C.4.3 Correctional Treatment Facility (CTF) C.4.3.1 The Correctional Treatment Facility (CTF) is a 400,000 square feet institution comprised of multi-purpose administration areas and twenty seven (27) residential blocks. Total kitchen area is approximately 7,000 square feet; the relevant utilities available are electrical power, water, steam and natural gas. The facility utilizes an individual cellblock feeding process with the meals being transported by detail inmates and Correctional Officers throughout the facility. The inmate population averages between 700 and 1200 daily. Page 4 of 32 RFI – D.C. Department of Corrections -Food Services Doc343365 Typical hours of service on housing units are as follows: Breakfast - 2:40 a.m. to 5:40 a.m. Lunch - 10:00 a.m. to 1:00 p.m. Dinner - 5:00 p.m. to 8:00 p.m. C.4.3.2 The CTF is a private facility operated by Corrections Corporation of America (CCA) under contract with DOC. The inmate food services provided within this facility are under the control and authority of DOC. The facility is equipped with the necessary food preparation equipment and dry, cold and frozen storage capacity to feed the required population. A list of equipment and its condition (indicating the need for replacement) is provided as Attachment J.10.27. Offerors should include estimates of funds to replace and install each piece of equipment where replacement is indicated as well as an amortization schedule; and the estimated annual cost of maintenance for all equipment by equipment type.
Load more

Recommended publications
  • Children's Menu Assessment Tool: Restaurant ID: -‐ -‐
    Children’s Menu Assessment Tool: Start Time: | : | am/pm Children’s Lunch/Dinner Menu Assessment End Time: | : | am/pm Restaurant Dat - - M O / D D / Y Y Y Y Rater ID: ID: e: ¡ yes ¡ no Children’s Menu ¡ yes ¡ no Drive-thru present? ¡ yes ¡ no Take-away Menu ¡ yes ¡ no Photograph of the menu ¡ yes ¡ no Internet If no children’s menu, answer Q1 and Q2, and then discontinue measure. 1) Type of restaurant: 3) Age limit for children’s menu ¡ Full Service ¡ 10 and under ¡ 12 and under ¡ Fast Casual ¡ Other ¡ NA ¡ Buffet ¡ Fast Food 2) Cuisine type: 4) Is nutrition information (e.g., ¡American (hamburgers, wings, Southern-style, calories) available for the steaks, seafood) children’s menu? ¡Asian (Chinese, Vietnamese, Korean, Thai, ¡ on menu board? JaPanese) ¡ in brochure in ¡Mexican or Tex-Mex restaurant? ¡Italian ¡ on request? ¡Pizza ¡ on wall poster? ¡Sandwich/Deli ¡ on internet only? ¡Other – Greek, Indian, French, ¡ Packaging African/Moroccan, etc. ¡ Tray liner ¡ not available 5) Are healthy entrees identified on the children’s menu by a symbol or the words “light”, “low- calorie” or “low-fat”? ¡ yes ¡ no 6) Children’s meals on the children’s menu a) How many total kid’s meals are available? __________________ Total from Table 1 b) How many healthy kid’s meals are offered (baked, grilled, broiled, or boiled and do not have __________________ Total from Table 1 bacon, cheese, cream or butter sauce added)? c) How many whole wheat/wheat grain products __________________ are offered? Total from Table 2 d) How many white grain products are
    [Show full text]
  • By Dr. Mark Hyman
    IN THIS GUIDE, I DEBUNK SOME BIG MYTHS AROUND EATING A HEALTHY DIET AND PROVIDE THE KEY PRINCIPLES TO MAKE SHOPPING FOR FOOD PAINLESS, JOYFUL, AND QUICK. By Dr. Mark Hyman 27 FOOD THE DEFINITIVE SHOPPER’S GUIDE Introduction .....................................................................................2 Shopping for Basics ......................................................................3 Shopping on a Budget .................................................................4 Shopping in a Time Crunch ........................................................9 How to be a Responsible & Ethical Eater .............................. 14 References & Resources .......................................................... 24 © 2018 Hyman Enterprises, LLC. All Rights Reserved. 1 Welcome to: The Definitive Shopper’s Guide! I know firsthand how difficult it can be to navigate the world of grocery shopping. Even in health food stores there seems to be thousands of products, all claiming to be healthy in some shape or form. It’s all enough to make you throw up your hands in defeat thinking, “What the heck should I eat?” That is why I wrote Food: What the Heck Should I Eat? I wanted to create a balanced, inclusive eater’s guide to the world as we know it in 2018. Think of this shopper’s guide as a companion resource to the book. In this guide, I will ... • debunk big myths around eating a healthy diet • provide the key principles on how to make shopping for food painless, joyful, and quick • show you how to ease your food shopping fears, giving you access to the best foods without spending a ton of money and time The road to your best health shouldn’t be time-consuming, dreadful, or overly expensive. I hope you find this guide helpful in your pursuit of health and responsible eating.
    [Show full text]
  • Parents' Report of Fast-Food Purchases for Their Children
    Rudd UCONNRUDDCENTER.ORG Report September 2018 Parents’ Reports of Fast-Food Purchases for Their Children: Have They Improved? AUTHORS: Summary Jennifer L. Harris, PhD, MBA Fast-food consumption is associated with poor diet quality in youth.1-3 Therefore, improving Maia Hyary, MPA the nutritional quality of fast-food meals consumed by children is an important public health Nicole Seymour, MSW objective. In response to public health concerns, several of the largest fast-food restaurants Yoon Young Choi, MS have introduced policies to offer healthier drinks and/or sides with their kids’ meals. However, few research studies have examined the menu items that parents purchase for their children at fast-food restaurants or their attitudes about healthier kids’ meal offerings. The primary purpose of this study was to document parents’ reported fast-food purchases for their children (ages 2-11) and examine changes over time. Online surveys were conducted in 2010 (n=771 parents), 2013 (n=835 parents), and 2016 (n=871). Parents also provided detailed information about purchases of lunch or dinner for their child in the past week at one of the four largest fast-food restaurants (McDonald’s, Burger King, Wendy’s, or Subway) including specific menu items purchased and why they chose that restaurant. In 2016 only, the survey also asked for detailed information about visits to KFC, Dairy Queen, and Panera Bread (in addition to the four restaurants examined in 2010 and 2013), and parents reported their attitudes about restaurants’ healthier kids’ meal policies. All parents then reported the frequency of their visits to 16 fast-food restaurants with their children for any occasion.
    [Show full text]
  • Measuring Progress in Nutrition and Marketing To
    Measuring Progress in Nutrition and Marketing to Children and Teens Fast Food FACTS 2013: Measuring Progress in Nutrition and Marketing to Children and Teens Authors: Jennifer L. Harris, PhD, MBA Marlene B. Schwartz, PhD Christina R. Munsell, MS, RD Cathryn Dembek, MBA Sai Liu, MPH Megan LoDolce, MA Amy Heard, BA Frances Fleming-Milici, PhD Bridgette Kidd, MS, RD Yale Rudd Center for Food Policy & Obesity November, 2013 Acknowledgements We would like to thank the following people for their valuable assistance in collecting data and preparing the report: Monica Chen Solomon Gezari Renee Gross Carol Hazen Maia Hyary Kelsey Lin Susan Munsell Megan Murphy Ida Tsutsumi-Acuna Lindsey Wahlstrom Thank you to our colleagues at the Rudd Center, especially Megan Orciari, Patrick Mustain, and Tricia Wynne. We thank Cavich Creative, LLC and Chris Lenz for the assistance in preparing the manuscript and website. Finally, we thank the leadership and staff at the Robert Wood Johnson Foundation, with special thanks to C. Tracy Orleans, Kathryn Thomas, and the rest of the Childhood Obesity Team. Support for this research was provided by a grant from the Robert Wood Johnson Foundation. Table of Contents Tables and Figures .............................................................................iii Executive Summary .............................................................................v Background . .9 Results ........................................................................................13 Overview of fast food market.....................................................................13
    [Show full text]
  • Than 230 Ideas About Your Future
    FOOD TRE NDS 2017MORE THAN 230 IDEAS ABOUT YOUR FUTURE www.sysco.com Chefs Predict “What’s Hot” for Menu Trends in 2 017 www.restaurant.org Dec. 8, 2016 Each year, the National Restaurant Association surveys nearly 1,300 professional chefs – members of the American Culinary Federation (ACF) – to explore food and beverage trends at restaurants in the coming year. The annual “What’s Hot” list gives a peak into which food, beverages and culinary themes will be the new items on restaurant menus that everyone is talking about in the year ahead. According to the survey, menu trends that will be heating up in 2017 include poke, house-made charcuterie, street food, food halls and ramen. Trends that are cooling down include quinoa, black rice, and vegetarian and vegan cuisines. TOP 20 FOOD TRENDS TOp 10 concept trends “Menu trends today are beginning to shift from ingredient-based items to concept-based ideas, mirroring how consumers tend to adapt their activities to their overall lifestyle philosophies, such as environmental sustainability and nutrition,” said Hudson Riehle, Senior Vice President of Research for the National Restaurant Association. “Also among the top trends for 2017, we’re seeing several examples of house-made food items and various global flavors, indicating that chefs and restaurateurs are further experimenting with from-scratch preparation and a broad base of flavors.” The National Restaurant Association surveyed 1,298 American Culinary Federation members in October 2016, asking them to rate 169 items as a “hot trend,” “yesterday’s news,” or “perennial favorite” on menus in 2017.
    [Show full text]
  • Wendy's Revamps Its Value Menu
    NEWS RELEASE Wendy’s Revamps Its Value Menu 1/3/2013 LAUNCH SUPPORTED BY “CLAIM YOUR TASTE” DIGITAL EXPERIENCE January 03, 2013 DUBLIN, OH – As America enters another year of economic uncertainty, one thing Wendy’s® can assure consumers of is that its value menu, originally introduced in 1989, is now completely revamped to include up to 18 menu items ranging from 99-cents to $1.99.* The Right Price Right Size Menu™, available in Wendy’s restaurants nationwide, is not the standard value menu consisting mostly of snacks and side items. Wendy’s value menu, among the largest in the quick service restaurant industry, oers customers an entire meal. Examples include four dierent cheeseburgers, three types of chicken wraps, two side salad options, chili, and a chicken sandwich. The variety is so extensive; consumers can create 4,896 tasty trios from the Right Size Right Price Menu. “Value is what you get, not just what you pay,” said Craig Bahner, Wendy’s Chief Marketing Oce. “Consumers are making smart choices how they spend their money. Our new Right Price Right Size Menu is a cut above the competition in variety and taste by oering more avor and meal options than other value menus.” 1 Additionally, Wendy’s is promoting a $1.99 Kids’ Meal after 4:00pm with tasty options for apple slices, Juicy Juice® Apple Juice or TruMoo® Milk. “Today’s economy makes it harder for families’ to enjoy the fun experience of dining out together. We’re lowering our Kids’ Meal price and oering more choices for side options.
    [Show full text]
  • Investigation and Evaluation of Foodservice Industry Packaging Formats
    Rochester Institute of Technology RIT Scholar Works Theses 2003 Investigation and evaluation of foodservice industry packaging formats Cindy O'Leary-Swinson Follow this and additional works at: https://scholarworks.rit.edu/theses Recommended Citation O'Leary-Swinson, Cindy, "Investigation and evaluation of foodservice industry packaging formats" (2003). Thesis. Rochester Institute of Technology. Accessed from This Thesis is brought to you for free and open access by RIT Scholar Works. It has been accepted for inclusion in Theses by an authorized administrator of RIT Scholar Works. For more information, please contact [email protected]. Investigation and Evaluation of Foodservice Industry Packaging Formats By Cindy O'Leary-Swinson A Thesis Project Submitted to the Department of Packaging Science College of Applied Technology In partial fulfillment of the requirements for the degree of Master of Science Rochester Institute of Technology 2003 Department of Packaging Science College of Applied Science and Technology Rochester Institute of Technology Rochester, New York CERTIFICATE OF APPROVAL M. S. DEGREE THESIS The M.S. degree thesis of Cindy O'Leary-Swinson has been examined and approved by the thesis committee as satisfactory for the requirements for the Master of Science Degree Eric Hartman IIlgible Signature Deanna Jacobs August 5, 2003 11 COpy RELEASE INVESTIGATION AND EVALUATION OF FOODSERVICE INDUSTRY PACKAGING FORMATS I, Cindy M. O'Leary-Swinson, hereby grant pennission to the RIT library of the Rochester Institute of Technology to reproduce my thesis in whole or in part. Any reproduction will not be for commercial use or profit. Date: ~LV5 ~ignature of Author: III Acknowledgements this Special thanks are due to Professors Deanna M.
    [Show full text]
  • Mcdonald's Corporation
    MH0037 1259420477 REV: SEPTEMBER 14, 2015 FRANK T. ROTHAERMEL MARNE L. ARTHAUD-DAY McDonald’s Corporation SEPTEMBER 1, 2015. Steve Easterbrook walked into his office in McDonald’s corporate headquar- ters. He had finally achieved his dream of becoming chief financial officer (CEO) at a major Fortune 500 company, but somehow he had expected it to feel better than this. Don Thompson, the former CEO who had recently “retired” had not been just his boss, but his friend. They had both started their careers at McDonald’s early in the 1990s and had climbed the corporate ladder together. He had not taken personal joy in seeing either his friend or his company fail. Rather, Easterbrook had fantasized about inheriting the company at its peak and taking it to new heights—not finding the corporate giant on its knees in desperate need of a way to get back up. The company’s troubles had snowballed quickly. In 2011, McDonald’s had outperformed nearly all of its competitors while riding the recovery from a deep economic recession. In fact, McDonald’s was the number-one performing stock in the Dow 30 with a 34.7 percent total shareholder return.1 But in 2012, McDonald’s dropped to number 30 in the Dow 30 with a –10.75 percent return. The company went from first to last in 12 brief months (see Exhibits 1 and 2). In October 2012, McDonald’s sales growth dropped by 1.8 percent, the first monthly decline since 2003.2 Annual system-wide sales growth in 2012 barely met the minimum 3 percent goal, while operating income growth was just 1 percent (compared to a goal of 6 to 7 percent).3 Sales continued to decline over the next two years.
    [Show full text]
  • Burger King Free Refill Policy
    Burger King Free Refill Policy Wizard and telangiectatic Kirk beneficiating: which Shell is airy-fairy enough? Whispered and world-beater Michael never quest his lifter! Worn-out Elric slugs unfeelingly and hourlong, she priggings her Poseidon untread doltishly. Free for Sign him for restaurant email clubs apps and rewards programs at time get. Burger King Cashier Attacked After Refusing Customers' Coupons E. Starbucks Free touch for signup on birthdays and free refills. Incredible cash-saving from food hacks from McDonald's secret. From burgers to chicken nuggets and fries the BK menu has classic fast food. App FAQs BURGER KING Each coupon can be redeemed once sharp and lie one coupon can be redeemed per order. According to Burger King air means just count a day and whom are no refills. Offers Burger King. Keep everyone on the ga, fried them instead of it was free sandwiches fries still good, free refill policy without prior written notes and the park. A question regarding Burger King's free refill policy Yahoo. Retailers and manufacturers are add to adapt to changing rules. But unlike Burger King restaurants like McDonald's and Arby's require you finish ask. Business Blog Companies Categories About Contact Us Privacy Policy. Burger King Burger King 2 for 5 Facebook. Loyalty said Sara Burnett Panera vice president of wellness and false policy. What specials does Burger King crimson right now? Restaurant dinner 73 Restaurants That Will substitute You Free support Just for Joining. She came up a good. No can it explains a companys policy remains free refills.
    [Show full text]
  • QUICK SERVICE VS. FAST CASUAL What Consumers Want and How Your Restaurant Can Deliver It to Them
    QUICK SERVICE VS. FAST CASUAL What consumers want and how your restaurant can deliver it to them. What’s next in QSR & Fast Casual dining? In a country that put fast food on the map over 75 years ago, there’s a thirst among consumers and the industry to uncover “what’s next.” And there’s good news for everyone: while fast still rules the day in both Quick Service Restaurants (QSRs) and Fast Casual establishments, menu options are getting fresher every day. Old favorites are finding newer, healthier friends. (Would you like an apple instead of fries in your Happy Meal?) Ethnic-themed QSRs are joining the ranks of burger joints. (Choolah Indian BBQ, anyone?) And customizable Fast Casual options are becoming the new “family” meal. Consumers are happy with the results and showing it with increased traffic and dining dollars. While QSRs and Fast Casual restaurants will never compete with fine dining in terms of experience, these establishments still hold high appeal and play an important and growing role in consumers’ lives. There’s also a big difference in consumer expectations between QSRs and Fast Casual restaurants. QSRs must now compete with the fresher and perceived healthier options of their Fast Casual counterparts while Fast Casual chains try to match the convenience and speed of QSRs. Convenience, menu consistency, quality, and healthier food: consumers are demanding it all. The good news for the industry? When consumers get the better choices they’re after, these food decisions are quick to turn into lifestyle choices. Read on to learn more about consumers’ motivations, how they define “value,” what they want out of Fast Casual restaurants and QSRs, and the top trends in limited-service dining.
    [Show full text]
  • Simple Family Dinners
    SEASONAL VALUE MENU SELECTIONS FOR JULY, AUGUST & SEPTEMBER 2019 We all survived the -60˚ weather for this very moment…summer! The chefs at Hel’s Kitchen Catering are ready to get their grill on. Join the good vibes coming out of our kitchen and enjoy the July-August-September Seasonal Value Menus. Each menu has been specially selected to bring the pleasure of warm weather to your table at an unbeatable price. Let us do the work while you relax by the pool or indulge in a blast of AC. From a grazing menu to a classic cookout to salads and sandwiches, Hel’s Kitchen has all of your summer entertaining covered. SEASONAL VALUE MENU SELECTIONS We kindly request a 12-person minimum on the following menus. SUMMERTIME Sunny and seasonal is the best way to describe the Summertime…menu. Enjoy a crunchy salad, citrusy chicken and more! Chicken Piccata Boneless Breast of Chicken sautéed in Lemon Caper Beurre Blanc Pasta Roulades (V) Noodle wrapped around Spinach & Ricotta served with Tomato Basil Sauce Summer Chopped Salad (V, GF) with California Flat Leaf Spinach & Romaine Lettuce tossed with Chopped Carrots, Celery, Broccoli, Peppers, Tomatoes, Scallions, Fresh Roasted Corn, Fresh Baby Beets & Mozzarella Cheese accompanied by Balsamic Vinaigrette (V) Vegetarian Fresh Herbed Garlic Bread (V) (VV) Vegan (GF) Gluten-Free $12.90 per Person (DF) Dairy-Free BUILD A BBQ Entrées Choose 2 from the following entrée selections: One-Third Pound Char Burgers Jumbo Char Dogs on Rosen’s Poppyseed Buns accompanied by Heinz Ketchup, French’s accompanied by Heinz
    [Show full text]
  • Breakfast Breakfast Value Menu Bk Value Menu Salads Drinks and Desserts Chicken Sandwiches Other Bk Favorites Flame Broiled Burg
    BREAKFAST Breakfast Value Meals include 12 oz. Coffee and Value Size Hash Browns. CROISSAN’WICH Sausage, Bacon, or Ham – Small, Medium, Large BISCUIT SANDWICH Sausage, Bacon, or Ham – Small, Medium, Large DOUBLE CROISSAN’WICH Sausage, Bacon, or Ham – Small, Medium, Large BREAKFAST VALUE MENU FRENCH TOAST STICKS Sausage Biscuit Value Soft Drink (16 oz.) Five with Syrup – Small, Medium, Large French Toast Sticks (3 pc.) Seattle’s Best Coffee (12 oz.) Sausage Burrito Minute Maid Orange Juice BREAKFAST SIDES Southwestern Breakfast Burrito 1% Low Fat Milk Hash Browns – Small, Medium, Large Value Hash Browns Apple Juice FLAME BROILED BURGERS Everyday Value Meals include Small Fries (or Onion Rings) and a Small Soft Drink. Add Cheese, Bacon, or both to any sandwich. WHOPPER Sandwich WHOPPER JR. HAMBURGER Double Ham DOUBLE WHOPPER Sandwich BK DOUBLE STACKER Triple, Quad CHEESEBURGER TRIPLE WHOPPER Sandwich DOUBLE CHEESEBURGER CHICKEN SANDWICHES BK VALUE MENU Everyday Value Meals include Small Fries (or Onion Rings) and a Small WHOPPER JR. Sandwich Side Salad Soft Drink. Add Cheese, Bacon, or both to any sandwich. CHICKEN TENDERS (4 pc.) Value Fries or Onion Rings CHICK’N CRISP – Spicy or Classic Value Soft Drink (16 oz.) TENDERCRISP STACKER SINGLE Dutch Apple Pie Small, Medium, Large BK BURGER TENDERGRILL Small, Medium, Large SALADS ORIGINAL CHICKEN SANDWICH Top your Salad with your choice of Crispy or Grill Chicken. Small, Medium, Large CEASAR APPLE CRANBERRY BLT KEN’S DRESSINGS – Ranch, Honey Mustard, Avacado Ranch, Lite Italian, OTHER BK FAVORITES Balsamic, Apple Cider, Citrus Caesar Everyday Value Meals include Small Fries (or Onion Rings) and a Small Soft Drink.
    [Show full text]