I’ve just completed my food service management rotation at the Farmers Insurance corporate cafeteria on Mercer Island, Washington. During my first week, the general manager mentioned that she’d like to start offering smoothies. We decided together that a kickoff event would help to get things rolling, and that this project would fit nicely into my Retail Marketing and Wellness assignment.
I was able to initiate the entire smoothie program itself, which included developing three regular menu items as well as a special smoothie to be rotated approximately every 2 weeks. I opted to test and develop my own recipes over the course of my first five weeks as an intern. Once menu items were finalized, I came up with creative names, analyzed nutritional content, determined cost and profit margins, discussed ordering with the manager, outfitted a new “smoothie station” with the appropriate supplies, developed menu graphics, and trained the staff to prep and produce each item to order.
Advertisements for the kickoff event entered circulation approximately two weeks prior to the big day. My digital ad, an invitation to come taste and learn about the new smoothie offerings at the cafeteria, was looped on the large TV screens that are situated outside of each elevator in the building. “Smoothie Summer Solstice” was held on June 20 during lunch. I made the smoothies in front of customers, at a table that I had outfitted with decorations and a tri-fold poster board adorned with nutritional information. Free samples flowed until I ran out of supplies, and I enjoyed discussing the details with everyone who came by.
Overall, the event was successful in raising awareness and piquing interest in the cafeteria’s new offerings. As an added benefit, I learned about many aspects of food service as I established the program.
I was able to initiate the entire smoothie program itself, which included developing three regular menu items as well as a special smoothie to be rotated approximately every 2 weeks. I opted to test and develop my own recipes over the course of my first five weeks as an intern. Once menu items were finalized, I came up with creative names, analyzed nutritional content, determined cost and profit margins, discussed ordering with the manager, outfitted a new “smoothie station” with the appropriate supplies, developed menu graphics, and trained the staff to prep and produce each item to order.
Advertisements for the kickoff event entered circulation approximately two weeks prior to the big day. My digital ad, an invitation to come taste and learn about the new smoothie offerings at the cafeteria, was looped on the large TV screens that are situated outside of each elevator in the building. “Smoothie Summer Solstice” was held on June 20 during lunch. I made the smoothies in front of customers, at a table that I had outfitted with decorations and a tri-fold poster board adorned with nutritional information. Free samples flowed until I ran out of supplies, and I enjoyed discussing the details with everyone who came by.
Overall, the event was successful in raising awareness and piquing interest in the cafeteria’s new offerings. As an added benefit, I learned about many aspects of food service as I established the program.
