05 Jul INDICATE HOW SOILED DISHES AND UTENSILS WILL BE HANDLED (CLEARED BY SERVERS; SELF-BUSSING, ETC.)
For the first phase of your project, you will need to define your project. The primary element for this milestone is the drafting of a Concept Statement. The concept statement will include the following information;
Describe the type of operation in relation to common food service concepts
Identify the target market
identify type of cuisine
identify location
identify competition
explain/support decisions to serve that cuisine in that location
Determine permits that may be needed and their costs
Determine design professionals and contractors you will seek to hire and justify
Highlight key menu items
Discuss how pricing will be established
List the days and hours of operation or explain any variation from the traditional model
Determine approximate number of employees; total and by job role
Determine the capacity (number of seats) and justify your decision based on expected seat turnover rates
Indicate whether there will be a bar (and its capacity) and explain decision
Describe the mode of service
Discuss planned production approaches (cook to order, scratch versus convenience foods)
Determine if baking will be performed on-site and assess needs if so
Indicate how soiled dishes and utensils will be handled (cleared by servers; self-bussing, etc.)
DO NOT outline the concept statement by the above elements. Draft a document you would use to present to investors or partners that includes the above information.
Writing Guidelines
Written communication: Written communication is free of errors that detract from the overall message.
APA formatting: Resources and citations are formatted according to APA (6th edition) style and formatting.
Length of paper: Actual length will be based on assessing what information is necessary and what is extraneous. You will need to determine what you need to communicate without adding “fluff” and assuring all identified elements from the instructions are addressed where and when applicable.
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