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2013 Invitational Student Practice Session Management Competition Caitie Eggl National Pro. Start Coordinator November 16, 2012

Why Participate • Scholarship opportunities • In 2012, $1. 4 million was awarded to the top 5 teams in both the management and culinary competitions at the National Pro. Start Invitational® • Networking for students and educators

Competition Elements • The Management Competition is divided into four events: written proposal, verbal presentation, visual display and critical thinking • The events are weighted as follows: • • Written Proposal – 55 points Verbal Presentation – 55 points Critical Thinking – 50 points Visual Display – 15 points

Team Members • Current high school students enrolled in Pro. Start • Maximum of 4 students – 1 alternate allowed in case of injury/illness • May only compete for two years (may compete on both culinary and management over those two years)

Assistance • Mentors and educators only assist in competition prep • May not prepare any of the materials themselves • Limited to acting as sounding board and critiquing practice presentations • Proposal should be unique work each year

Written Proposal

Preparation • Fictitious city description includes: – Population – Major attractions – Prominent businesses • Students will develop a written proposal including: – Restaurant concept – Menu – Marketing launch

Restaurant Concept • Concept description - basic information such as: – Type of establishment – Type of cuisine served – Hours of operation, etc.

Restaurant Concept • Interior diagram – identify flow/features • FOH (host stand, bus stations, etc. ) • BOH (safety features, equipment to cook the items on the menu, etc. ) • Organizational chart – capture all the personnel essential to running the restaurant (from managers to janitorial staff)

Menu • Descriptions of 9 menu items – Penalty if submit more • For 3 items, must include recipes and costing – Can be done in conjunction with culinary team • Prepare and submit photos of the same 3 items • Submit a sample of menu presentation

Marketing • Develop 2 marketing tactics to launch the restaurant • Penalty for submitting more • Include description, goal and budget • Submit a sample of their tactics – Such as layout of ad, slogan for t-shirt, etc. • Alcohol-related activities or promotions cannot be used

Scoring • Judges looking for: – Concept creativity – How well thought through their concept – How well executed on the requirements • Electronic draft of the written proposal must be submitted in advance – The draft will not be judged • Written proposal evaluated by verbal presentation judges – The only exception is the recipe & costing judge • Worth a total of 55 points

Verbal Presentation

Preparation • Develop 10 -minute presentation based on written proposal – Treat judges like a panel of potential investors • Presentation should pull out relevant information investors would be interested in – Only use Power. Point and may not embed any bells and whistles (such as video, sound, etc. ) – May only use the “no transition” option for slide transitions – May use a custom design template

Delivery • Have 10 minutes to present their concept, menu and marketing – 1 -point penalty per minute over the 10 -minute limit, with disqualification after 4 minutes over – Visible clock to keep track of time • Judges have 5 additional minutes to ask the team questions – Help determine that students did all the work

Delivery • Each team member must have substantial speaking role – 5 -point penalty per student without substantial speaking role • Will use projector and screen • Teams check-in presentation on a flash drive – Work off this copy on the event computer • The verbal presentation is open to the public

Scoring • Judges looking for: – Public speaking skills – How well team works together – How well pulled out pertinent information • Q & A will focus solely on presentation and proposal • Worth a total of 55 points

Visual Display

Preparation • Build visual display that tells the story of concept • Include relevant information (and samples) from the concept, menu and marketing • Restricted in size and material of display • All supporting materials must be attached to board – Cannot exceed dimensions of the display board – Electronics such as tablets, netbooks, cell phones, smart phones, mp 3 players and digital picture frames prohibited – Only exception is a display copy of the written proposal

Delivery • Check in their visual display prior to competition • Must use display during verbal presentation • After verbal presentation, set up display in critical thinking area

Scoring • Judges evaluating: – Whether visual display accurately and creatively conveys the concept • 2 judges evaluate visual display • Worth a total of 15 points

Critical Thinking

Scenarios • Evaluated on critical thinking skills • Judges present teams with mini-scenarios from four categories, such as safety & sanitation, customer relations, human resources & staffing, marketing, menu development & design, concept knowledge • Categories determined each year by SRA and NRAEF – All teams evaluated on same four categories, but with unique scenarios

Delivery • Scenarios presented after verbal presentation • Work together to come up with solutions on the spot • Answers must relate to restaurant concept • Open to the public

Scoring • Judges evaluating – Understanding of management concepts – Problem solving – Teamwork • 4 judges total • Worth a total of 50 points

Workplace Safety • How address chemical and physical hazards? • Follow the proper protocol to prevent or mitigate legal action? • Safety a component of every decision they make? • Example: We see that you have a line cook position - while the line cook is carrying your signature soup, he slips in a puddle of water by the dish area. What do you do?

Food Safety & Sanitation • HACCP plan in place? • Follow the proper protocol to prevent or mitigate legal action? • Sanitation a component of every decision they make? • Example: While pulling out the beef for your signature ribeye, your prep cook notices that the walk-in seems a bit warm. What do you do?

Customer Relations • Is customer always foremost in teams’ minds? • Is Rule of 10 taken into consideration? • Does team follow up with guests? • Example: We see that mashed potatoes are the star item on your menu, how will you handle customer relations if your supplier does not deliver potatoes?

Human Resources & Staffing • Disciplinary action follow standard protocol and legal procedures? • How are policies communicated to employees? • Balance need to properly staff restaurant vs. cost efficiency? • Look for creative solutions to staffing problems? • Cross-training factor into solutions? • Example: You have a party booked in your kid’s party room, and your lead party server calls off – what do you do?

Marketing • Consider impact of all communications on sales, staffing and public perception? • Crisis communications plan in place? • Whole organization a part of marketing plan? • Example: In the coupon you printed in the newspaper, you forgot to put an expiration date. Two months later, a table tries to redeem it – what do you do?

Menu Development & Design • How do all parts of the menu work together? • Menu design represent the concept and menu? • How do the prices on the menu relate to each other? • Example: You don’t sell as much of the filet as you anticipated on Friday night, what will you do with the extra filets?

Concept Knowledge • How does a quickservice restaurant operate vs. fine dining? • How does location of restaurant impact all other areas? • Example: Due to your location you serve a high volume during lunch. However, dinner tickets are down. What can you do to increase dinner volume?

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

Resources • • • Map to curriculum Listing of online resources Samples Training presentations Training videos

Strategies for Success

Keys to Success • • • Understand the rules Find a mentor Practice Use your resources Professionalism

Understand the Rules • Losing by a technicality is heartbreaking • Hold students accountable, but provide guidance • When in doubt, ask • Review score sheets

Understand the Rules • Allowable information – No financials (except Marketing Budget) • Required materials – Costing packets – Visual display – Power. Point • Menu items and marketing tactics – 9 menu items – 2 marketing tactics

Find a Mentor • Industry mentors provide important viewpoint • Should advise, not dictate • Strategies to secure mentors

Practice!! • • Most important key to success Simulate competition experience Varied audiences Use score sheets

Critical Thinking Scenarios • Ask mentors to provide challenges they face on a daily basis and doomsday challenges – Present solutions to mentors • Industry people love to tell horror stories – use it to your advantage! • Use your own observations – what have you witnessed happen in a restaurant? • Industry publications – Nation’s Restaurant News, etc.

Verbal Presentation • Develop public speaking skills • Practice presenting solutions to anyone who will listen, including other educators, school administrators, etc.

Professionalism • • On-time arrival Uniform Remember that judges are always watching Confidence

Questions?

Get Involved! Call (800) 765 -2122, ext. 5376 Visit NRAEF. org/Pro. Start Email getinvolved@NRAEF. org

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