@ProStart

1. @ProStart /ProStartProgram /ProStartProgram ChooseRestaurants.org /GoProStart

2. Preparing Students for Management Competition2019

3. Management Competition Overview • Consists of: • A minimum of 2 members and maximum of 4 members • An optional Team Manager • One ProStart Educator • One optional Restaurant/Foodservice Mentor

4. Management Competition Overview • The Management Competition is divided into four events: written proposal, verbal presentation, marketing posters and critical thinking • The events are scored as follows: • Concept - 30 points • Menu & Costing - 35 points • Marketing – 40 points • Operations – 30 points • Critical Thinking-55 points • Menu & Recipe costing – 5 points

5. Team Uniform Should consist of: • Shirt: • solid color • long sleeve(females may wear ¾ length sleeves) • collared dress shirts of same style • Dress pants or skirts • Worn appropriately and professionally • No neckwear should be worn • Professional footwear suitable for a business meeting, with heel height no more than 3 inches. • All students must have a ProStart logo. There is no difference in scoring for a pin/patch or embroidered logo.

6. Management Station Teams will stay inside designated area while judges rotate to different stations. One 6ft table for water bottles and copies of written proposal. Educator (PSE), mentor (M) and team manager (TM) seats will be reserved. TM seated separately to facilitate rule of no communication during competition.

7. Written Proposal

8. Written Proposal • Front cover- school, name of team members, concept name and year • Students will develop a written proposal for their restaurant concept, including a menu and marketing launch • Written proposal consists of: • Restaurant concept description • Floorplan of selected restaurant space scenario • Description of interior and décor • SWOT (Strengths, Weaknesses, Opportunities, and Threats) Analysis • Organizational Chart • Sample menu (12 menu items need to be included) • Costing, Menu Pricing and Recipe(s) for one menu item • Acknowledgements/sources listed for recipe in MLA formatting • Photos of up to 4 menu items • Two marketing tactics including: Description, Goal, Budget and estimated Return on Investment (ROI)

9. Written Proposal 2019 Location Description – ProStartville, USA Demographics: The geographic location of ProStartville, USA is at your discretion. ProStartville, USA is home to a diverse group of families, students, and young professionals. Residents of ProStartville enjoy a thriving arts scene, a large university with a strong sports program, an international airport, and unique neighborhoods. • Population – 145,000 • Median age – 32 • Families – represent 25% of the population p. 33, Exhibit A

10. Written Proposal Concept Description (2 pages maximum) • Type of establishment • Purpose and impact • Meals served (breakfast, lunch, dinner, etc.) • Hours of operation • Type of cuisine served • Target market within the fictional city of ProStartville (defining characteristics, demographics, business/leisure, etc.) p. 30, Written Proposal

11. Written Proposal Floorplan & Scenario- 1 page maximum Students must use one of the four scenarios provided to create a unique floorplan. Scenario Options: • Freestanding • Airport • Food Truck • Strip Mall p. 35, Exhibit C

12. Written Proposal 1 page SWOT analysis 1 page Organizational Chart Charts should not be handwritten p. 37, Exhibit E

13. Written Proposal Photographs- 2 pages max • max of 4 menu items • Items must be made by the team • Make sure photos are in color • Photos should not be stock photo, clipart or other published images Sample Menu- 1 page max • exactly twelve (12) menu items • Please be sure to count your menu items (no more/no less) • Include pricing and necessary descriptions • Exhibit F, pgs 38-39 clarify menu items

14. Written Proposal Menu Development • Exactly 12 menu items • For 1 of the menu items, must include recipes, costing, and menu pricing • Note: this may be more than 3 recipe sheets • See Exhibits G, H and I for templates to use • Please review for spelling and math • Management team permitted to work with culinary team in menu development

15. Written Proposal Marketing Launch • Teams will develop 2 marketing tactics to launch the restaurant • Must include description, goal and budget • Teams will submit a sample of their tactics • Such as layout of ad, slogan for t-shirt, etc. • Sample may be a drawing or picture, it does not have to be the actual item • For budget, use local rates & list rate source • eams may only submit 2 tactics. There is a penalty for submitting more • Teams may not enlist the services of a PR firm, or a 3rd party agency, as a Marketing tactic. • Website and social media presence are not tactics in and of themselves. • See Exhibit J for clarification, page 43

16. Bars & Alcohol Teams may have bars and lounges in their concept but are not allowed to have alcohol on their menus or incorporated in their marketing tactics.

17. Verbal PresentationBusiness Expo set up

18. Competition Flow Report to Assigned Booth (10 mins prior to start time) Booth set up (5 mins) Five Verbal Presentations (7 min sessions w/ 3 min break) Feedback (10 minutes)

19. Competition Flow Note: All stations start at same time.

20. Verbal Presentation • Judges will act as if they are a panel of potential investors and assigned to categories: Concept, Menu & Costing, Layout & Staffing, Marketing, or Critical Thinking. • Judges stay in the same group and will rotate to each team. • Teams will present on the relevant section of their concept, reference their posters, and answer judge questions. • There is a penalty for going over time • There will be a 3 minute break during which the judges will move to the next team. • Students may have a copy of written proposal, the 2 posters, and index cards in the booth.

21. Verbal Presentation • Each member of the team must have a substantial speaking role during the presentation • Teams will also have their marketing and menu posters for reference. • Teams may not hand any material to judges • Judges will be looking for: • Public speaking skills • How well the team works together • How well the team pulled out the pertinent information from their written proposal

22. Critical Thinking

23. Critical Thinking • Scenarios will be presented to the students • Teams must work together to come up with solutions (collaboration is fine!) • The answers must relate to their unique restaurant concept • All teams will be presented with the same four scenario topics, but questions will relate to their concept • Students will answer as the owners on the subject

24. Critical Thinking The four categories for critical thinking scenarios will selected from the following: • Safety and Sanitation • Customer Service • Social Media • Human Resources and Staffing • Menu Development and Design • Marketing • Concept Knowledge Categories will not be distribute at product check in

25. Critical Thinking Scoring • Judges will be evaluating the team’s understanding of management concepts, ability to problem solve, and teamwork • Each judge will specialize in the type of question they ask, but all will evaluate each question • Judges will be looking for full participation from the team and collaboration

26. Critical Thinking Tips • Don’t dissect what led to the current problems, address how you will solve them • Instead of playing the blame game, deal with the situation as it is and put plans in place to prevent repeats • Work as a team to solve the challenges • If a teammate stumbles, jump in and help him/her out

27. Posters

28. Poster Criteria • Team will prepare one poster no larger than 24 x 36 inches • One Poster: Sample Marketing Tactic • One Poster: Sample Menu and the Floorplan • Marketing judges will score the marketing poster • Menu & Costing judges will score the menu poster • Must be entirely flat and may not include 3 dimensional objects. • Please be sure to have color in you posters p. 31, Team Check-in 19

29. Feedback Session Procedures Students may ask the judges questions about their performance and the overall process Mentors and educators should be discouraged from asking questions Encourage students to take notes to review later when the excitement and nervousness have worn off

30. Written Proposal • Judges will be looking for creativity of the concept, how well the team thought through their concept, and how well they executed on the requirements • Judges in each category will evaluate their specific category for both the written proposal and verbal with questions • The only exception is the recipe & costing judge, who will judge only that portion of the competition

31. Strategies for Success

32. Strategies for Success Team Members • Build the team • Team membership is competitive • Team membership based on knowledge, skills, and fit – not popularity • Team building exercises

33. Strategies for Success Team Members • Build the team • Team identity • Team participation in planning • Team contribution to development/improvement

34. Strategies for Success • Develop public speaking skills • Have students practice presenting solutions to anyone who will listen, including other educators, school administrators, etc. • Review written presentation for spelling and math errors. Check it multiple times. • Use Written Proposal outline and checklist on page 34 for review

35. Strategies for Success • Ask mentors to provide you with challenges they face on a daily basis • Have students present mini-case studies on these challenges to the mentors for their feedback • Industry people love to tell horror stories – use it to your advantage!

36. Strategies for Success Practice is Crucial • Run effective, organized practices • Simulateactual competition • Stresstime limits • Provideexposure to external evaluation

37. Get Involved! Call (800) 345-5353 Visit www.prla.org Email hsterner@prla.org