BC Informed Dining Program GUIDE TO SMALL BUSINESS SUPPORT PROGRAM

Transcription

1 BC Informed Dining Program GUIDE TO SMALL BUSINESS SUPPORT PROGRAM

2 WHAT IS THE SMALL BUSINESS SUPPORT PROGRAM? The small business support program is designed to provide restaurant operators with additional support to participate in the Informed Dining program. Restaurants admitted to the program benefit from a suite of services including: Nutrient Analysis Recipe Reformulation Graphic Design Printing Grants WHO CAN APPLY? The small business support program is available to restaurant operators with less than five locations in Canada and less than 50 employees per location. HOW DO YOU APPLY? To apply for the small business support program, a restaurant operator must complete the following steps: 1. Submit an Expression of Interest form. An Informed Dining representative will contact you to discuss the program requirements and Program Agreement (see Appendix B: Q&A Program Agreement). 2. Once the Program Agreement is signed and sent to the Ministry of Health, submit a Small Business Support Program Application that includes your electronic standardized recipes. As a limited amount of support is available, restaurants will be admitted on a first-come, first-serve basis. Applications are reviewed for completeness and readiness to participate. If a package is not complete (i.e. recipes are not standardized), the applicant will be notified of the additional information required and will be eligible to re-submit to the program. It is highly recommended that restaurants review Appendix A on standardizing recipes to ensure their package is complete before applying. All recipes submitted will be kept completely confidential. September 11, 2012 Page 1

3 HOW DOES THE PROGRAM WORK? Step 1: Nutrient Analysis Once accepted into the program your restaurant will be assigned to a nutrient analysis consultant. You will work with the consultant to analyze your standardized recipes for calories and the 13 core nutrients as per the Restaurant Participation Guide. Depending on the size of your menu, this process can take up to four weeks to complete. A designated person at your restaurant (i.e. owner, chef, manager) must be available to answer the consultant s questions within a one week timeframe. Failure to do so could jeopardize your spot in the small business support program. Once the nutrient analysis is complete you will be provided with a draft nutrition menu/brochure/poster to review. You will be given one week to choose to: a) Approve the analysis and move to the Step 3: Graphic Design b) Request recipe reformulation Step 2 Step 2: Recipe Reformulation (Optional) After receiving your initial nutrient analysis you can request to reformulate menu items specific to lowering the calorie and/or sodium content. Your consultant can suggest ingredient modifications based on the detailed recipe analysis. You will have three weeks to test the recipe modifications and confirm the adapted ingredients and recipes. The consultant will revise the nutrient analysis and a new version will be sent to you for review before moving to Step 3. Step 3: Graphic Design The approved nutrient analysis will be sent to a graphic designer to develop a nutrition menu (50 or more menu items) or a brochure (less than 50 menu items). If you have a restaurant logo, you will be asked to provide a high resolution copy (eps or jpeg). Once complete, you will be provided with print ready and web ready pdf versions. Step 4: Printing Grant When you have printed copies of your nutrition menu or brochure and have met the program requirements for your menu or menu board (see Restaurant Participation Guide) you can submit a photo of these materials or printing receipt to informeddining@gov.bc.ca to request your $300 printing grant. September 11, 2012 Page 2

4 Small Business Support Program Workflow 1. Nutrient Analysis Restaurant works with nutrient analysis consultant (4-6 week process) Choose within 1 week to: (a) Approve nutrition menu/brochure (b) Recipe reformulation support 3. Graphic Design Nutrition menu (>50 menu items) or brochure (<50 menu items) designed by Ministry graphic designer Restaurant meets program requirements within 2 weeks 2. Recipe Reformulation (Optional) Restaurant utilizes consultant expertise to reduce calorie and/or sodium content of menu items (Restaurant has a maximum of 3 weeks to test and confirm new recipes) 4. Printing Grant Restaurant submits receipt or photo of printed nutrition menu/brochure and regular menu/menu board to prove standards have been met. Receive $300 Printing Grant September 11, 2012 Page 3

5 RESTAURANT EXPECTATIONS Restaurants that are admitted to the small business support program receive significant support and resources. As such there is an expectation that restaurant operators are committed to the process and cooperate with Ministry staff and their nutrient analysis consultant by answering questions in a timely manner, preferably within a one week timeframe. Restaurants must also follow through with meeting the program requirements (see Restaurant Participation Guide). CONTACTS For more information: Visit: Call: informeddining@gov.bc.ca Dietitian Services at HealthLink BC: Dial within BC or (604) outside of BC September 11, 2012 Page 4

6 APPENDIX A: STANDARDIZING RECIPES For the purposes of the Informed Dining program, any food or beverage that is on the menu for greater than 60 days in a calendar year is considered a standard menu item and must be included in the nutrient analysis. Exceptions to this are alcoholic beverages and self serve items in their original packaging (e.g. a cooler of beverages). These do not require a standardized recipe or nutrient analysis. Providing detailed standardized recipes in your application to the small business support program will increase your chances of being admitted into the program. In addition, if accepted into the program, it will expedite the nutrient analysis process as the consultant will have fewer clarifying questions. Steps to Standardize a Recipe 1 Title the recipe Title the recipe consistent with what is presented on the menu 2 Make an Be specific include as much detail as possible ingredient list Include the type and form of the product (i.e. fresh, frozen, dried, canned); include brand name of the ingredients (i.e. Hellmans Real mayonnaise, Catelli linguini, etc.) If ingredient has a Nutrition Facts table, send a copy in with the recipe List the ingredients in their order of use If a sub-recipe is used, please include all the ingredients and the 3 Weigh and measure the ingredients procedure for the sub-recipe Indicate the metric weight for each dry ingredient Indicate the metric volume for each liquid ingredient Instead of indicating one package, remove the amount of product used in the recipe and weigh/measure 4 Provide step by step instructions 6 Indicate serving size 7 Indicate recipe yield List the steps to be followed in preparing the recipe, in the order that they are done Include any food that is added at any step of the process. This includes measuring the oil, butter or other fat that may be added to a pan or baking sheet or salt that is added at any stage of the cooking process including to pasta water. Include any thawing, holding or other preparation steps Indicate the metric weight (or volume if pure liquid) of a serving that would be served as the standard menu item Weigh the entire recipe Indicate the number of servings a recipe yields 9 Verify the recipe Test the recipe using the standardized recipe you have developed three times to improve accuracy Weigh the ingredients and the yield each time the recipe is tested to verify Adjust the standardized recipe based on any discrepancies you find during tested September 11, 2012 Page 5

7 Recipe Template & Example Recipe Title: Broccoli, Rice, and Cheese Casserole Recipe yield: 50 servings Serving Size: 90 ml (1 3 cup) Ingredients: Volume/Weight: Instructions: Brown Rice, long-grained, cooked Broccoli, cuts, frozen, steamed Cream of Mushroom Soup, undiluted Milk, reconstituted skim Cheese, Cheddar, grated Onion, dehydrated, minced Salt Bread crumbs Butter, unsalted 1kg (2 lb 4 oz) 2.25 kg (5 lb) 1 2 of a 1.38 L (46-oz) can 720 ml (3 cups) 734 g (1 lb 10 oz) 60 ml (1 4 cup) 2.5 ml (1 2 tsp) 360 ml (11 2 cups) 60 ml (1 4 cup) 1. Combine rice, broccoli, undiluted soup, milk, cheese, onion, and salt. 2. Spray vegetable pan spray on steam table pans (12 x 20 x 21 2 ). 3. Spread 5.5 kg (12 lb 4 oz) of mixture into each pan. 4. Mix bread crumbs and melted butter. 5. Sprinkle 420 ml (1-3 4 cups) of bread crumb mixture over each steam table pan. 6. Bake at 350 F in convection oven for 1 hour until browned and bubbling to an internal temperature of at least 165 F for 15 seconds. 7. Use a No. 12 scoop to portion September 11, 2012 Page 6

8 APPENDIX B: PROGRAM AGREEMENT Q&A All restaurants interested in participating in the program must sign the Informed Dining program agreement. As a restaurant owner it is important to read and be comfortable with the entire agreement. This Q&A provides answers to common questions by restaurant operators. For more information, please contact informeddining@gov.bc.ca. Q. What is the Informed Dining Program Agreement? A. The Informed Dining program agreement outlines the responsibilities and expectations of both the restaurant and the Province of BC for participating in the program. Since the program is voluntary, the program agreement ensures that all restaurants participating are adhering to program standards for consistency and to maintain integrity of the program. Q. Why is the program agreement so lengthy? A. The majority of the program agreement repeats the program standards outlined in the BC Informed Dining Program Restaurant Participation Guide. The program agreement also provides the license and graphic standards to use two Provincial marks (Informed Dining & Healthy Families BC logo s) thereby making the agreement more lengthy. Q. By signing the agreement am I bound to participate? A. No, the program is voluntary. Restaurants can opt out at any time. See SECTION 7: TERMINATION of the program agreement. Q. As a small business owner, if I sign the program agreement am I obligated to pay for nutrient analysis? A. No, eligible restaurants are admitted to the small business support program after they have 1) signed a program agreement and 2) provided electronic standardized recipes. As space is limited, if a restaurant signs a program agreement but fails to submit standardized recipes in time, they are not obligated to pay for nutrient analysis or participate in the Informed Dining program. Q. Do I have to submit the entire agreement or just the signature page? A. The Province requires all pages be submitted. There are two options to submit your agreement: 1. Fax the entire agreement with a cover page to the attention of Informed Dining at (please informeddining@gov.bc.ca to confirm you have sent the fax) 2. Scan and the entire agreement to informeddining@gov.bc.ca September 11, 2012 Page 7