Second Beat Report

List of notes- In progress

Fullsack class

list of trends, photos, lesson plan = cuts

loud sharpening of knives 

food trends in general/ sf = convenience/ uber eats is expensive tries to be affordable with gift cards

luxury vegan = avocado toast basic

cost / gluten = maybe expensive bc of substitute

one specific but not all agreed that places are very accommodating when dining out seen as picky, more options for meat lovers

vegan food can be good if its origin isn’t tainted/ not processed like soy chicken

potential to bring awareness of food that is improving is marketing from restaurants 

some saw food get better as demands rise

BA

bars weren’t tasty, paleo wraps and black bean burgers 

meat options were open longer than non- meat

have bars be more constant

little insight = BA manager to order wholesale make own food/ maybe an option for people who needs accommodations 

hire more people to stay longer

introduce more grains

extend weekend hours

First Beat Report

Sources

1. Michael Collins - Contacted 9/14 via email responded:
 "Thank you for your message. 

I have forwarded your message to Jean-Marc Fullsack and Dr, Thomas Maier.  They have more knowledge on current food trends than do I.  I am certain that one or both of them will be more than willing to respond to your inquiries. 

Thanks,

Michael"

2. Tara Duggan - Contacted 9/14 via Facebook page and SF Chronicle, saw message and has yet to reply
3. Michael Bauer - Contacted 9/14 via email/ SF Chronicle, has yet to reply
4. Jean-Marc Fullsack - Contacted 9/14 via email, responded:
"Brianna,

I would be happy to help on you project,

Let me know when you want to meet or talk this week"

5. Thomas Maier - Contacted 9/14 via email


Going to email
1. Jean-Marc Fullsack to set up potential meeting
2. Bonnie Azab- director of communications for Bon Appétit Management Company
3. Charlie Cross, Vice President of the Office of Accounting & Business Services and Chief Financial Officer of USF