1. Santa Monica Middle School Kitchen Proposal Ghada Michelle Ali - Owner/Manager Suzy Chalabian - Engineer Blanca Contreras - Manager Ivette Garcia - Architect Edith Romero - Regulatory Codes

2. Our Mission Food service goal: “Our goal is to provide students with freshly prepared meals daily from a conventional kitchen and offer our students meals in a self-service cafeteria style, while also providing a comfortable and inviting environment for employees to ensure employee satisfaction.” Design goal: “Our goal is to design an efficient kitchen to execute the preparation of food in a safe and environmentally friendly manner. A well thought-out floor plan will benefit the team in our attempt to feed middle school children on a daily basis.” Nutritional Goal: “Our main goal is to incorporate new health trends while helping reduce childhood obesity and promote healthy eating habits to students by providing calorically balanced meals for 200 students, grades 6th through 8th.”

3. Policies and Procedures ●Strict Recycling Policies ●Strict Food Safety policies and procedures ●Policies protect students as well as employees

4. Operational Characteristics ●School location o Santa Monica,Ca. o 200 students o Conventional system ●Customer profile o Student ages from 10 -14yrs old. o Grades 6-8. ●Services o Cafeteria services is available 30 min before breakfast and lunch o Breakfast schedule from 7:30am- 8:15 am o Lunch schedule from 12:30 pm -1:30 pm o The serving times take place in interval of 5-10 minutes ●Menu o Breakfast/ lunch o Menu does not follow Breakfast Program and Lunch school program ●Ala carte food items o Low fat yogurts, milk, chocolate milk, oatmeal cookies,granola bar, whole fruits, sandwiches

5. The Menu Monday Menu Breakfast Whole wheat waffles Or oatmeal Diced strawberries and banana Low fat yogurt 1% fat milk or chocolate milk Lunch Cheese broccoli soup Turkey Panini Or Grill chicken with mashed potatoes & gravy on the side Green salad Orange wedges 1 % fat milk or grape juice

6. Physical Characteristics Architectural features Building style and materials Kitchen floor Walls, ceilings, and noise reduction Lighting Heat, Ventilation, and Air Conditioning Built-in-refrigeration Plumbing Floor Plan and Ingredient Room

7. Regulatory Codes Will comply with all of the regulatory codes – ADA – OSHA – FIRE – FOOD SAFETY LEED-U.S. Green Building Code ● Materials needed for construction will be made primarily from recycled materials. o Furniture, fixtures, and flooring Solas Panels ● Powers about 90% of the school

8. Equipment ●Energy efficient- Energy star rated ●Easy to clean- NSF rated ●User friendly ●Durable- all stainless steel ●Most pieces on casters for easy clean up and moving

9. Kitchen Floor Plan ●5,000 sq ft. kitchen ●efficient receiving ●convenient storage ●chef accessibility ●Quarry tiles

10. Dining Room Floor Plan ●4,000 sq ft. dining area ●central serving area ●tray drop-off / recycling ●family-style dining tables ●skylights make up 90% of the ceiling

11. Why Choose Us? ●We care about our students and want them to have a great start in life. ○Offering healthy and nutritious food. ●Go green! ○Materials made from recycled materials ○Continuous recycling program

12. Thank You!!