Bright Horizons Recovery Home
Food Service Dashboard · 8-bed residential treatment · Millcreek, Utah
Standard tier · Sam's Club (Murray) · RDN-approved menu (C. Pomorski, 8/18/26)
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Where are you shopping?
This week — everything
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incl. monthly restock if due
Weekly perishables only
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typical week's spend
Cost / client / day
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this week, all items
Vs. weekly budget
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budget $– (Standard)
Prices marked VERIFIED were confirmed on samsclub.com on 8/13/2026; est. prices are estimates. Monthly items appear with quantities only when inventory is short — on a normal week you buy the Weekly rows only.
Budget tiers (per client per day — staff meals & 8% waste included)
| Lean | Standard ✓ | Enhanced |
|---|
Standard is the recommendation for an 8-bed program: Lean saves only ~$250/cycle at full census but raises menu-fatigue and complaint risk; Enhanced (~$620/cycle more) only makes sense if food is a marketing differentiator.
Budget totals at current census
Modeled consumption cost by menu week (census 8, exact consumption — no pack rounding)
Cost per meal (Standard, per person served)
Fixed / startup vs census-scaling
Month-1 bulk pantry startup ≈ $1,010 (many items last 2–5 cycles; ongoing bulk replenishment averages ~$600–700/cycle at census 8). Spice & seasoning basket ≈ $38, lasts ~3 cycles. Everything else scales with census through this dashboard's math: (census + staff) × per-person need × (1 + waste) − inventory.
✨ New — count without typing. Snap a photo of the fridge or pantry, or tap the mic and say what you see (“two gallons of milk, a dozen eggs, half a bag of rice”). Each item goes to the To Confirm tab first, where you verify the product and count before it’s added to inventory.
Review counts
🎤
Listening…
Say what you have — e.g. “two gallons of milk, a dozen eggs, a case of water.” Tap Stop when you’re done.
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🔒 Admin area
Enter the admin PIN.
Standing compliance items (citations in the compliance summary document)
| Dietitian-approved menu on file — current approval: Claire Pomorski, RDN, revisions 08/18/2026; renew when menu materially changes | R501-1-10(2) |
| Three nutritious, varied meals daily; Sunday = continental + brunch + dinner | R501-1-10(2) |
| Snacks available whenever kitchen access is restricted | R501-1-10(5) |
| Meals never used as incentive or punishment | R501-1-10(2)(a) |
| Special-nutritional-needs list current; allergen-separate storage & prep | R501-1-10(2)(c) |
| Food handler permit for every meal preparer; copies on file | R501-1-6(1)(c) |
| Local health inspection current (facility requests & pays) | R392-110-4 |
| Substitution log kept with posted weekly menu; retain 12 months (best practice) | — |
Temperature card (R392-110-5 / FDA Food Code) — post in kitchen
| Cold holding (fridge) | ≤ 41°F — calibrated thermometer visible in every fridge |
| Hot holding | ≥ 135°F |
| Poultry / reheating | 165°F |
| Ground meats | 155°F |
| Whole cuts pork/beef | 145°F |
| Cooling | 135→70°F in 2 hrs, then 70→41°F in 4 more; shallow pans, label & date |
| Leftovers | planned next-day use; discard after 2 days |
Like-for-like substitutions (log every substitution on the posted menu)
| Protein → protein | chicken breast ↔ thighs ↔ rotisserie · ground beef ↔ ground turkey · pork loin ↔ shoulder · tuna ↔ egg salad |
| Grain → grain | rice ↔ pasta ↔ bread/rolls ↔ tortillas |
| Vegetable → vegetable | any frozen veg ↔ another ↔ side salad ↔ carrot/celery sticks |
| Fruit → fruit | banana ↔ apple ↔ orange ↔ canned fruit in juice |
| Dairy → dairy | milk ↔ yogurt ↔ cheese |
| Never | a snack for a meal · a beverage for a food group · chips/dessert for fruit or veg |