In this unit you begin working on your course project. For Part 1 you will create and submit a brief description of the food service operation. Your description must include the number of seats and expected annual sales.
Your description should be approximately one to two paragraphs in length. Additionally, provide a list of six items which will appear on the menu and include the food cost to produce the item as well as the selling price.
Please refer to the main Course Project page located in the Course Materials and Resources section for complete requirements and grading criteria.
Operational foodservice groups that you may choose for your project include: upscale table service, casual table service, institutional foodservice (for businesses, schools, medical services, nursing, or retirement homes), QSR, fast casual, fast food, food trucks, catering, buffet operations, or hotel foodservice. Whichever food service group you choose, the workload is essentially the same.
Please use the following information for your project.
Your composite food cost goal is between 25% and 34%, depending on your concept and style of operation.
Your sales goals should be consistent with the type of operation you choose for your project:
Table service: Annual Sales $
500,000. to $3,000,000. Check average $10.00 to $30.00
Food Truck: Annual Sales $
500,000. Check average $3.00 to $6.00
Fast Food: Annual Sales $
1,850,000. Check average $3.50 to $4.50.
QSR: Annual Sales $
1,500,000. $4.00 to $7.00
Café, Bakery, Sandwich Shop: Annual Sales $
900,000. $3.50 to $6.00
Commercial / Institutional: Annual Sales $
7,500,000. $4.00 to $8.00
Other operational styles check with me for consensus sales and check averages
This information provides you with your operationally significant metrics: customer counts and turnover
(based on # of seats.)
Provide a list of six items that will appear on the menu. These must include the food cost to produce the item
and the selling price. You can do this by figuring it out on your own or you can look for similar items on other
menus. Use the price on the menu and then determine the cost based on a 2534%
food cost.
Example: I find a Blackened Chicken Alfredo on a menu for $11.99. I will use a 25% food cost and determine
the price of the ingredients to be $3.00