1. LOGAN REGIONAL FOODSERVICE MANAGEMENT PROJECT: DEEP-FAT FRYER Alessa Wade, Tanille Smith

2. BUSINESS CASE: Kaiser Permanente suggested that all deep-fat fryer and deep-fat fried products be removed from cafeterias within one year. However, given the size of LRH complete removal without an alternative replacement is not sustainable, we determined that LRH would need to maintain current sales while offering healthier meal options. If deep-fat fried products are removed, they should be replace with comparable products at similar prices. DOPlan ActStudy BACKGROUND INFORMATION: Kaiser Permanente announced a new program committed to a healthier America. Their program is aimed at increasing healthier choices as a way to address obesity. One of the six steps recommended is to removed all fryers and deep fat fried products. Based on the Kaiser Permanente recommendations, our project was to evaluate different options to offer healthier food choices at LRH cafeteria. ANALYSIS / ROOT CAUSE: Analyze sales volume attributing to deep fried foods and the impact to overall sales if fryers are removed and not replaced with an alternative. CURRENT CONDITION: At Logan Regional Hospital’s cafeteria deep fat fried food accounts for 3.3% of their daily sales. We interviewed customers to understand current perception. Perception is positive as long as there is still access to the similar products. TARGET CONDITION: To utilize Kaiser Permanente recommendation to promote healthier life styles by providing better food choices. To provide healthier food options at LRH cafeteria while maintaining sales. To support IHC’s mission of “excellence in the provision of healthcare services to communities in the Intermountain region”. RECOMMENDATION / COUNTERMEASURES: To remove the cafeteria deep-fat fryer. Replace fryer with custom stainless steel tabletop. Move ingredient preparation area to the custom tabletop. Buy Miniveyor Conveyor Oven, put in old ingredient preparation area. Total estimated cost: $3,618 ACTION PLANS: If recommendations are approved, the LRH’s foodservice manager would work with equipment supplier to procure equipment. Construction timeline would be based on availability of equipment and labor to make change. FOLLOW UP: To follow up a customer satisfaction survey would be administered. And analysis of sales comparing month 1 and month 5 after transition would be completed to evaluate the success of the project. PROJECT TEAM: THE PROJECT: INITIATION DATE: 02/05/13 PROJECT SPONSOR(s): PROJECT COACH / FACILITATOR: Lee Darley TARGET COMPLETION DATE: 02/05/14 Removal of all fryers and deep-fat fried products from cafeteria PROJECT SME’s: Janet Anderson Lee Darley Tanille Smith Alessa Wade Intermountain Healthcare

3. Goal:  Based on Kaiser Permanente  Remove cafeteria deep-fat fryer and deep-fat fried products and replace with a comparable product.  Desired outcomes: to maintain current sales, promote health, and provide a comparable product to customers.

4. Analysis: Daily Sales DayTotal SalesTotal Fryer Sales 1$2967$84.75 2$2859$122.97 3$2958$83.18 Average$2928$96.96 DayGrilled /Fried Sales Fried Sales Only 16.8%2.8% 28.2%4.3% 36.5%2.8% Average7.1%3.3% Total SalesGrill and Fried Sale Percentages * Sales data taken from three days the week of 02/06/13

5. Analysis: Sales Projections  Month sales: $81,984  Projected monthly loss: $2,705  Yearly sales: $1,068,720  Projected yearly loss: $35,267 * projected losses if fryer isn’t replaced

6. Fryer Operating Cost  4-35 lbs tubs of oil/week  Cost per tub: $42.37 Cost per week: $169.48 Cost per month: $677.92 Cost per year: $8,812.96

7. This is What People Think?  “As long as products are available, it wouldn’t affect purchasing”  “Line for the grill is too long anyway”  “We expect healthy food at a hospital anyway”  “People would be leery, upset at first, but you can’t please everyone”  Summary: most people were accepting of the idea of getting rid of the fryer as long as they had access to a comparable product.

8. Recommendations  To remove the cafeteria deep-fat fryer  Replace fryer with custom stainless steel tabletop  Move ingredient preparation area to the custom tabletop  Buy Miniveyor Conveyor Oven, put in old ingredient preparation area  Total estimated cost: $3,618

9. Equipment Specifications  Item: Miniveyor Conveyor Oven  Provide (1) electric miniveyor conveyor oven measuring 31”x 15 7/16”x 14”. Holman’s Miniveyor Model # 210HX  Oven shall be stainless steel with removable trays for cleaning, belt moving left to right, and adjustable heat controls. Oven shall use infrared heating and have a cord and plug.  Oven shall be used for baking items such as French fries, chicken nuggets, tater tots in replace of deep fat fryer. To preheat in 8-10 minutes and provide acceptable baked foods.  Provide UL and NSF approval  Retail purchase price: $2100.00  Item: Custom stainless steel table  Provide (1) custom stainless steel table measuring 21” x 29”.  Table should have an open base to provide strength, durability and for ease of cleaning. Table should be fabricated using 14 guage type 304 stainless steel material with a smooth, satin-finished top. Table should also feature a 2" x 1" square die embossed no-drip countertop edge with a 1/2" return on all four sides. Table legs should be 1 5/8” in diameter tubular galvanized steel with matching leg braces.  Table shall be used for ingredient preparation.  Provide UL and NSF approval  Estimated retail price: $518.00 Miniveyor Conveyor OvenCustom Stainless Steel Table

10. Conclusions: Return of Investment  Estimated cost of plan  -$3,618  Estimated savings -oil only  Monthly: $677.92  Purchase of Miniveyor Conveyor Oven and our recommendation would pay for itself in 5 months 3 weeks in oil savings alone.  Estimated monthly sales would be maintained  Estimated profit loss incurred would be minimal