food_taxonomy.txt

Goals
  Grocery shop less
  Lose weight
  Save time
  Simplify cooking
  Waste less food
  Improve health
  Lower stress
  Save money
Current Spend
  Less than $125
  $125-$200
  $200-$275
  $275+
How You Eat
  Omnivore - I eat meat + seafood most meals
  Flexitarian - I eat meat + seafood some meals
  Pescatarian - I don't eat meat
  Vegetarian - I don't eat meat or seafood
  Vegan - I don't eat meat, seafood, dairy, or eggs
Dietary Needs
  Dairy-Free
  Gluten-Free
  Soy-Free
  Tree Nut-Free
  Peanut-Free
  Egg-Free
  Shellfish-Free
  Sesame-Free
  Grain-Free
  Garlic-Free
  Onion-Free
  Caffeine-Free

Nutrition Preferences
  Immunity boosting
  Anti-inflammatory
  High fiber
  Low FODMAP
  Low cholesterol
  Low sugar
  Low sodium
  Gut friendly
  High protein
  Calorie and Calorie Conscious
  + Neuro-protective
  + Weigh concious
  + KETO
  + Heart Healthy (covers low sodium, low cholesterol, low fat)
  + Anti-Inflammatory
  + KETO
  + Diabetes Friendly

+ Diets
  + Mediterranean Diet #1
  + DASH Diet (Dietary Approaches to Stop Hypertension) #2
  + Flexitarian Diet #3
  + MIND Diet
  + Vegan Diet
  + Ketogenic (Keto) Diet  
  + Intermittent Fasting  
  + Fit for App: Could integrate meal timing or smaller portion suggestions.
  + Low-FODMAP Diet  
  + Anti-Inflammatory Diet  
  + Mindful Eating  

Shopping Qualities
  Organic produce
  Non-GMO
  Grass-fed meat
  Wild-caught seafood
  No seed oils
  No added sugar
  Pre-cooked proteins
  Pre-cut produce
Types of Meals
  Ready-to-eat - Fresh, easy prep
  Heat-and-eat - Microwaveable, oven ready
  Quick recipes - Under 20 minutes, minimal prep
  Chef-style recipes - 20-40 min bakes, roasts + more
  Family recipes - Kid + adult friendly
What types of cuisines do you like?
  Classic American
  Korean
  Caribbean
  Fusion
  Japanese
  Mexican
  Fusion
  Japanese
  Mexican
  Italian
  Chinese
  Indian
  Mediterranean
  French
  Thai
What flavors do you like?
  Tangy - ex: thousand island, special sauce
  Spicy - ex: hot sauce, salsa
  Cheesy - ex: cheddar, gouda
  Smoky - ex: smoky BBQ, chipotle
  Spiced - ex: taco seasoning, curry
  Hearty - ex: seasoned beans, stews
  Umami - ex: miso, mushroom
  Creamy - ex: ranch, tzatziki
  Herbs - ex: pesto, chimichurri
  Peppery - ex: black pepper marinade
  Garlicky - ex: everything bagel seasoning
  Sweet - ex: honey mustard, teriyaki
  Chipotle -
  Curry -
What kind of meat do you like?
  Ground beef
  Steak
  Bison
  Chicken
  Turkey
  Pork
  Lamb
What kind of seafoods do you like?
  Salmon
  Smoked salmon
  Tuna
  Trout
  White fish
  Shellfish
What plant based proteins do you like?
  Tofu + Tempeh
  Beans + Lentils
  Meat alternatives
  Dairy free cheese
  Plant based eggs
Do you dislike any of these foods?
  Potatoes
  Bell peppers
  Cilantro
  Eggplants
  Tomatoes
  Beets
  Coconut
  Mushrooms
What looks good for breakfast?
  Yogurt
  Eggs
  Sandwiches + wraps
  Smoothies
  Coffee + tea
  Pancakes + waffles
  Cereal + oatmeal + granola
  Coffee + tea
  Fresh fruit
  Sandwiches + wraps
  Eggs
  Bagels + toasts + spreads
What looks good for lunch?
  Soups
  Stir-Fries
  Tacos
  Grain Bowls
  Sandwiches
  Lunch Salads
  Grain Bowls
  Sandwiches
  Lunch Salads
  Burgers
  Wraps
  Pizza
  Main + Sides
What looks good for dinner?
  Pizza
  Kids
  Stir-Fries
  Bowls
  Sandwiches
  Wraps
  Bowls
  Sandwiches
  Wraps
  Burgers
  Main + Sides
  Bakes
  Pastas
  Dinner Salads
  Soups + Stews
What snacks look good?
  Bars + bites
  Pickles + olives
  Baked goods
  Chips + puffs + popcorn
  Yogurt
  Hummus + dips
  Fresh fruit + veggies
  Nuts, seeds + trail mix
  Cheese
  Dried fruit
  Cured meats + jerky
  Juices
  Health drinks
  Crackers + pretzels
  Mini meals
What sweets look good?
  Chocolate bars
  Pudding
  Chocolate-covered nuts + fruit
  Cookies
  Candy
  Baked treats

========================
Community Process and Questionaire

Rules ---> Needs for this cycle--+--Finessed Plan -> Individual Meals -> Chef Adjustments -> Order
                                /     (overlay)
                               /
5-Week National Plan ---------/

========================

Location Rules
  - Prime rib every Sunday (same sides?, template?)
  - Beef tenderloin on the fourth Wednesday (4th Wed of 5 week plan/)
  - 1 meatless option on Mondays and Fridays (in addition?)
  - 1 green vegetable each night (for dinnner)
  - Soup, three protein entrees to not repeat recipes within the menu cycle (detail)
  - We need one starch and 1 additional vegetable. (lunch, dinner?)
  - We are looking for menu cohesiveness within the day. For example, Butternut Squash Bisque, Baked Ham, Roasted Turkey, Flounder, Mashed Sweet Potatoes, Broccoli and Corn. (so if we plan a prime rib, do we replan the breakfast and dinner?)
  - (How do you come up with the special meals like Biscuit Day?)
  - (Approach to meal extensions? Micheline approach)
  - (Do you have resident food questionaire?)

Target Spend per person
  Breakfast
  Lunch
  Dinner

Diet Types (counts)
  Omnivore
  Flexitarian
  Pescatarian
  Vegetarian
  Vegan

Nutrition Preferences (count)
  High fiber
  Low FODMAP
  Low sodium
  Low glycemic
  Neuro-protective
  Healt Healthy
  Diabetes Friendly

Top Cuisines (Often, Sometimes, Never)
  Classic American
  Korean
  Caribbean
  Fusion
  Japanese
  Mexican
  Fusion
  Japanese
  Mexican
  Italian
  Chinese
  Indian
  Mediterranean
  French
  Thai

Preferred meats (Often, sometimes, never)
  Ground beef
  Steak
  Bison
  Chicken
  Turkey
  Pork
  Lamb

Preferred Seafoods (Often, sometimes, never)
  Salmon
  Smoked salmon
  Tuna
  Trout
  White fish
  Shellfish

Plant based Proteins (Often, sometimes, never)
  Tofu + Tempeh
  Beans + Lentils
  Meat alternatives
  Dairy free cheese
  Plant based eggs


Top Cuisines (Often, Sometimes, Never)
  Classic American
  Korean
  Caribbean
  Fusion
  Japanese
  Mexican
  Fusion
  Japanese
  Mexican
  Italian
  Chinese
  Indian
  Mediterranean
  French
  Thai

What looks good for breakfast?
  Yogurt
  Eggs
  Sandwiches + wraps
  Smoothies
  Coffee + tea
  Pancakes + waffles
  Cereal + oatmeal + granola
  Coffee + tea
  Fresh fruit
  Sandwiches + wraps
  Eggs
  Bagels + toasts + spreads

What looks good for lunch?
  Soups
  Stir-Fries
  Tacos
  Grain Bowls
  Sandwiches
  Lunch Salads
  Grain Bowls
  Sandwiches
  Lunch Salads
  Burgers
  Wraps
  Pizza
  Main + Sides

What looks good for dinner? (Scale: always, sometimes, rarely, never)
  Pizza
  Kids
  Stir-Fries
  Bowls
  Sandwiches
  Wraps
  Bowls
  Sandwiches
  Wraps
  Burgers
  Main + Sides
  Bakes
  Pastas
  Dinner Salads
  Soups + Stews

Cooking Equipment
  Core Equipment:
    Range/stovetop
    Convection oven
    Standard oven
    Grill/Griddle
    Deep fryer
    Steam oven/combi oven
    Sous-vide machine
    Induction burners
  Specialized Equipment:
    Commercial salamander/broiler
    Wood-fired oven
    Tandoor
    Rotisserie
    Smoker
    Blast chiller
    Vacuum sealer
  Prep Equipment:
    Food processor
    Immersion blender
    Stand mixer
    Meat slicer
    Mandoline
    Commercial-grade blender
  Cold Storage:
    Walk-in refrigerator
    Walk-in freezer
    Reach-in refrigerator
    Reach-in freezer

Cooking Skill Level
  Head Chef/Executive Chef:
    Beginner (Limited experience, basic techniques like boiling, grilling)
    Intermediate (Comfortable with most techniques, e.g., braising, sautéing, basic knife skills)
    Advanced (Skilled in complex techniques, e.g., sous-vide, molecular gastronomy, advanced plating)
    Expert (Mastery of diverse cuisines, innovative recipe creation, fine-dining experience)
  Line Cooks/Prep Staff (Optional, if applicable):
    Beginner
    Intermediate
    Advanced
  Team Skill Consistency:
    Uniform skill level across staff
    Mixed skill levels (e.g., experienced head chef, novice line cooks)
    Training in progress (e.g., staff learning new techniques)

Time Constraints
  Prep Time Available (for Breakfast, Lunch, Dinner):
    <15 minutes (e.g., quick assembly, pre-prepped ingredients)
    15–30 minutes (e.g., fast-cook dishes like stir-fries)
    30–60 minutes (e.g., moderate recipes with some prep)
    60+ minutes (e.g., slow-cooked or multi-step dishes)
  Service Time Constraints:
    Fast-paced (e.g., quick-service restaurant, <10 min from order to plate)
    Moderate (e.g., casual dining, 10–20 min from order to plate)
    Flexible (e.g., catering, pre-plated banquets, no strict time limit)
  Batch Cooking Preference:
    Prefer recipes that can be prepped in advance (e.g., make-ahead sauces, marinated proteins)
    Prefer recipes for immediate service (e.g., à la minute cooking)
    Mix of both
  Staff Scheduling:
    “How many hours are available for prep per shift?” (Numeric input, e.g., 2 hours, 4 hours)
    “Is prep time split across multiple shifts?” (Yes/No)

Processing Level
  Fresh Ingredients:
    Whole vegetables (e.g., unpeeled carrots, whole onions)
    Whole cuts of meat/seafood (e.g., whole fish, untrimmed cuts)
    Fresh herbs
    House-made stocks/sauces
  Minimally Processed Ingredients: (Scale: Always, Sometimes, Never)
    Pre-chopped vegetables
    Pre-portioned meats/seafood
    Pre-made spice blends
    Canned/frozen produce (e.g., tomatoes, beans)
  Pre-Processed Ingredients: (Scale: Always, Sometimes, Never)
    Pre-made sauces/dressings
    Frozen meals/components (e.g., pre-cooked proteins)
    Pre-baked goods (e.g., par-baked breads)
    Ready-to-use doughs or batters
  Preference for House-Made vs. Pre-Made:
    “How much do you prioritize house-made ingredients?” (Scale: Always, Sometimes, Never)
  Sourcing Constraints:
    “Are there limitations on sourcing fresh ingredients (e.g., availability, cost, supplier reliability)?” (Open text)

Meal Timing
  Breakfast M-F
  Lunch M-F
  Dinner M-F
  Breakfast Saturday
  Lunch Saturday
  Dinner Saturday
  Breakfast/Brunch Sunday
  Lunch Sunday
  Dinner Sunday

Ordering Cycle
  Orders Friday, Delivered Monday, for meals W-F