Measuring the consumed food at the caf

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4 years 9 months ago - 4 years 9 months ago #2790 by Phoenix Spiritus
Phoenix Spiritus replied the topic: Measuring the consumed foot at the caf

lighttech wrote: "ohh crud Sara is gone --what are we going to do with the 40 cats and dogs I ordered!"


"Waa do ya thinks in the burger?"
Last Edit: 4 years 9 months ago by Phoenix Spiritus.

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4 years 9 months ago #2792 by lighttech
lighttech replied the topic: Measuring the consumed foot at the caf
naww that's Fridays meatloaf!

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4 years 9 months ago - 4 years 9 months ago #2793 by Blue Moose
Blue Moose replied the topic: Measuring the consumed foot at the caf
Okay, I'm doing a piss-poor job at trying to describe what I'm saying, and waffling between ideas. (Sadly, This is normal.)

Let's say that these gadgeteer-designed trays that weigh the food on them cost around oh, $50. (considering the miniaturization involved to make the necessary sensors, that's probably on the low end, but I'll stick with that.) In comparison, The price of a simple plastic tray is $2.99. Let's also assume that the trays can be replaced at the same rate: 1 business day plus shipping time. (I'd expect the scale-trays would take longer to manufacture, due to electronic work, but gadgeteers are amazing that way.)

So at the start of the school year, the cafeteria orders 500 trays. With that amount, the scale-trays have cost $25,000, whereas the normal trays have only cost $1,500. Over the course of a semester, let's say 100 trays are damaged or stolen. Providing that the cafeteria crew can stay on top of this turnover, they spend another $5,000 for the scale-trays, but only $300 for new normal trays. After 1 year, the scale-trays have already cost an additional $27,900, money that the cafeteria can use for other things.

I'm also not taking into account things like damage to the scale-tray sensors, where the sensors are down, but it's still a functional tray, or the increased wear from having 'moving' parts in the tray, as opposed to a solid chunk of plastic.

I know that Whateley has a significant amount of money, but would something like this be worth the cost?


Edit: If I'm still sounding like a moron, just tell me, and I'll shut up.
Last Edit: 4 years 9 months ago by Blue Moose.

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4 years 9 months ago #2794 by Blue Moose
Blue Moose replied the topic: Measuring the consumed foot at the caf

Phoenix Spiritus wrote:

lighttech wrote: "ohh crud Sara is gone --what are we going to do with the 40 cats and dogs I ordered!"


"Waa do ya thinks in the burger?"


I think that response would give Ayla a heart attack.

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4 years 9 months ago #2795 by lighttech
lighttech replied the topic: Measuring the consumed foot at the caf

Blue Moose wrote: Okay, I'm doing a piss-poor job at trying to describe what I'm saying, and waffling between ideas. (Sadly, This is normal.)

Let's say that these gadgeteer-designed trays that weigh the food on them cost around oh, $50. (considering the miniaturization involved to make the necessary sensors, that's probably on the low end, but I'll stick with that.) In comparison, The price of a simple plastic tray is $2.99. Let's also assume that the trays can be replaced at the same rate: 1 business day plus shipping time. (I'd expect the scale-trays would take longer to manufacture, due to electronic work, but gadgeteers are amazing that way.)

So at the start of the school year, the cafeteria orders 500 trays. With that amount, the scale-trays have cost $25,000, whereas the normal trays have only cost $1,500. Over the course of a semester, let's say 100 trays are damaged or stolen. Providing that the cafeteria crew can stay on top of this turnover, they spend another $5,000 for the scale-trays, but only $300 for new normal trays. After 1 year, the scale-trays have already cost an additional $27,900, money that the cafeteria can use for other things.

I'm also not taking into account things like damage to the scale-tray sensors, where the sensors are down, but it's still a functional tray, or the increased wear from having 'moving' parts in the tray, as opposed to a solid chunk of plastic.

I know that Whateley has a significant amount of money, but would something like this be worth the cost?


the only issue I see is --do the trays tell you whats on them? as if they don't? You might as well just let the cashier do the weighing and that person can say whats on it to measure the kids intake in food --calories, vitamins ect

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4 years 9 months ago #2797 by lighttech
lighttech replied the topic: Measuring the consumed foot at the caf

Blue Moose wrote:

Phoenix Spiritus wrote:

lighttech wrote: "ohh crud Sara is gone --what are we going to do with the 40 cats and dogs I ordered!"


"Waa do ya thinks in the burger?"


I think that response would give Ayla a heart attack.


"why are we having a Korean BBQ themed lunch day?" --i had too it called me this joke --- hides fast from food fight to come!

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4 years 9 months ago #2802 by Phoenix Spiritus
Phoenix Spiritus replied the topic: Measuring the consumed foot at the caf
@Blue Mouse.
The trays aren't the scale, the scale is built into the serving cabinets. The food is loaded into a stock standard tray, same as always. But brand new serving cabinets now inanition to heating / refrigerating the food, also have sensors to weigh them. As a student reaches into a tray, computer's work out the difference in weight in the tray, not down the weight, the type of food and the student and incidentally trigger an alert to the kitchen if the tray is starting to get empty.

By the way, are we getting caught up in the "trays" terminology? Maybe you guys call the things inside the serving cabinets "Platters" or "dishes" or something? Here you put food on trays, and trays go into the warmers to be served from.

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4 years 9 months ago - 4 years 9 months ago #2805 by Kettlekorn
Kettlekorn replied the topic: Measuring the consumed foot at the caf

Phoenix Spiritus wrote: By the way, are we getting caught up in the "trays" terminology? Maybe you guys call the things inside the serving cabinets "Platters" or "dishes" or something? Here you put food on trays, and trays go into the warmers to be served from.


Ah. Here, "tray" usually refers to what the students/customers put their food onto. Usually either these or these .

I'm not sure what we call the bits you're talking about. For all I know they might also be called trays among those who work with them, but they aren't what most of us think of when we hear "tray" in association with food.

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Last Edit: 4 years 9 months ago by Kettlekorn.

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4 years 9 months ago #2806 by Arcanist Lupus
Arcanist Lupus replied the topic: Measuring the consumed foot at the caf
I hate to say this, but everyone here is off topic.

You see, this isn't a topic about measuring consumed food. It's about "Measuring the consumed foot at the caf", and nobody here has mentioned the eating of feet.

:lol: :lol:


The easiest way to measure consumed feet would be a shoe count. Get a devise that measures how many shoes enter the Crystal Hall and how many leave, and when the numbers are the same you know that no feet have been eaten in the meantime.

Also, this gives me an idea that you shall see momentarily in the Bad Idea thread. I'm sorry. :evil:

"Shared pain is lessened; shared joy, increased — thus do we refute entropy." - Spider Robinson

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4 years 9 months ago #2809 by Kristin Darken
Kristin Darken replied the topic: Measuring the consumed foot at the caf
Whateley, like most cafeterias, understands that the cost of a meal is generally based on two elements

1. The quality of the ingredients used to prepare it.
2. The time and effort of the chef and/or cooks involved in preparing it as well as the time and effort of the servers and cleaning crews that handle the results.

This is the basis behind the size of portions served in the average restaurant. They could very easily serve you a portion that is 1/3 the size... doing so would actually be more appropriate to caloric intake levels of the average customer. But they cannot do so and also charge you 1/3 of the price... which is what most people would expect for the smaller portion size. You might only use 1/3 of the raw materials, but the time to prepare is going to be nearly the same, the effort involved in serving the table will be the same, the number of dishes/service used that will need to be cleaned is the same.

So yes, an Energizer capable of consuming a 8000 calorie meal may cost the cafeteria ten to fifteen times as much in raw materials as someone eating a 'normal' meal... but the relative value between the two meals in a cafeteria designed to provide appropriate meals for abnormal diets is going to be less than you think. And its certainly not going to be measured by 'weight' as an ideal factor.

Far more likely, Whateley's service system uses extremely detailed caloric and nutritional signage at each dispenser/counter with pre-cut/plated amounts that provide X calories, Y grams of protein, etc, etc. Students with heightened/special needs would be counseled by a nutritionist regularly on what their needs are and it would be a simple matter of finding the right combination of items to meet those demands. There may even be a color code system where a plated item would be valued at 1 blue dot (where each blue dot is 5g of protein). If your recommended daily is 25 grams of protein, you know that between your various meals; you need to consume at least 5 full blue dot plates.

But as far as tracking/payment goes.... this is more about awareness of when and where a student is taking their meals. You swipe your card to register that you had a full meal at Crystal Hall for lunch. For Dinner, though, you got something from the pre-packaged display at the Coffee place. But it WAS a dinner item, not a snack item. And then families or scholarships buy into meal plans. You get X meals per week and Y snacks... anything additional, you pay in cash. Or, as some colleges have, you get a set amount of meals + have a flexible fund. Or you just have a fund that you debit from. And meals just cost X amount for the meal... no matter how much you eat. After all, they aren't trying to make a profit with the dining halls. As long as the total intake on meal costs is covered somehow, they don't really care if some kids are eating more raw materials than the money they are paying 'in' can cover.

Besides... when you have an 'in' with mutants with a green thumb ... your food produce costs go way down. Even more so when you can transport produce directly from the farm without using fuel burning vehicles or paid workforce. Most of the budget of the dining halls goes towards special needs cases, not normal food products (like HIVE for instance).

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