The banquet and all of its glory.....in the making!

Today, Wednesday the 27th of June was a very information packed day.  We started the lovely day off with Janet and Shelly talking about our freshman banquet.....which is going to be pretttttttttyyyyyyy epic.  Just sayin, those of you who are in Athens should probably attend.  The menu will include:

• Fish & chips
• Individual Beef Wellingtons
• Cabbage
• Curry and rice
• An apple traybake
• Assorted breads
• Chicken Kiev
• Side salad
• Powerade for all of our olympians ;]

FOR DESSERT:

• Chocolate cake
• Lemon Bars
• Gelato
• Berry and pear crumble
• Tea and crumpits
• Biscotti
• The rest is in the making.....but tell me this menu doesn't look delicious!

We also chatted about decorations, we plan to have to buckingham palace guards.....weather or not we use a food service employee or print off some will depend on a few things.  We plan on making balloon olympic rings and balloon torches.  This may sound tacky but it is amazing what Bambi and Janet can do with balloons.  I am so excited!  The entrance to the Summit will look like a track and have powerade stations up to the dining hall.  The rest is in the making, but look for pics on the 31st of July.  EPICNESS about to take place!!

The rest of the day was spent with Stuart.....we talked a lot about foodpro.  We learned that they forcast 3 weeks out which is really important when planning for upcoming camps and food.  The comment was made that foodpro is a very vital tool when used properly.  If it is not used properly then the information it spits out for forcasting will be worthless.  It is extremely imporant for managers to get their forcasting and inventory numbers in by Wednesday because this is the day in which the week starts over.  Some interesting numbers we found out that Bolton served 880,000 patrons from last July until now.  And the Summit served over one million.  It is amazing what UGA can crank out in just one day. 

The main goal for foodpro when it comes to pre cost, post cost, and actual cost is to be within 5% of each other.  Each of the dining halls does an exceptional job at this goal.  The summit tends to have higher food cost prices merely because of the smoothie station.  Stuart had mentioned that strawberries are in a lot of the smoothies there and those are much more expensive than say....potatoes.  Summit is the only dining hall with a smoothie station.  The students sure do love that smoothie station including myself!  We learned a lot from Stuart and I look forward to working with foodpro.