Menu & Facilities Design Project

HOST 1106

Menu & Facilities Design Project

Part A: Week 5, Part B: Week 10

Final Submission: Week 13

Objective:

To develop a restaurant concept, menu & corresponding facility design.

Learning Outcomes:

1. Design an appropriate menu based on customer demographics.

2. Calculate food and beverage costs to determine profitable menu pricing.

1. Determine the impact of a menu on staffing levels for the kitchen and service staff.

1. Design kitchen and dining room floor plans and equipment lists that ensure effective flow of service in relation to a particular menu.

1. Analyze

space and equipment requirements to effectively operate different commercial operations.

1. Prepare a pro-forma statement that will reflect costing based on a menu.

Submit a Report to include the following sections;

· Diagram of restaurant including back of house, front of house, patio, vestibule, bar, washrooms, receiving, staff designated areas, signage and interior layout

· Pages describing your restaurant concept, benefits & features, menu rationale and costings, location rationale, target market (supply demographics and psychographics).

Specifications:

· Part A – The Menu due week 5

· Part B – The Facilities due week 10

· The Final Project is due Week 13

· You must include a title page – including your group’s name/student numbers

· The report should be approximately 15 - 20 pages, 1.5 spacing, to comprehensively cover the requirements (this is a guide).

· You may use external sources to support your research, proper referencing required.

· Proofread your work - spelling and grammar count

Report to include the following:

· TITLE PAGE

· TABLE OF CONTENTS

· EXECUTIVE SUMMARY

· MARKET SURVEY (demographics, psychographics, competition, etc…)

· RESTAURANT DIAGRAM (This includes a photo or drawing of what you want your restaurant to look like from the exterior including signage)

· BLUE PRINTS / LAYOUT (This section should include the interior design indicating FOH & BOH as well as equipment, seating, washroom, host stand etc.)

· CONCEPT (Include a detailed description of your restaurant – features like colours, number of seats, theme, benefits or uniqueness that will make guests keep coming back, etc.)

· MENU (Include a minimum of 4-5 items from each general category. You just need to list the items and prices here. You must also include your actual menu printed as a separate document as it is also included in this mark category)

· MENU RATIONALE (Include description of why you chose the items you did and the prices you did. Also include a recipe cost breakdown of all menus)

· FINANCIALS (Projected Income Statement for Year 1, Include all revenues, food, beverage & labour costs.)