The Process
Step 1: Market Analysis
Your first task is to determine what type of restaurant you should open. How do you do that? Well, you should ask the community. Find out what the community feels is missing, and use that information to guide your team in brainstorming. Using an online data collection tool such as Survey Monkey, create a survey you can easily distribute by email, Facebook, or other social media outlets. Your survey should consist of at least ten questions that will help you determine your target consumer, location, style, cuisine, etc.
Using Online Charts, design graphs/charts that illustrate and reflect the data you gathered from your survey. Save the information--data will be published later in the process.
Step 2: Theme, Name, and Logo
Now it is time to really think! Using the information you gathered, start brainstorming possible ideas and concepts for a restaurant that not only would satisfy your target consumer but is also unique and different from current competitors. Don't rush this process--spend time really contemplating each idea and thinking the concept through to the end.
Your first task is to determine what type of restaurant you should open. How do you do that? Well, you should ask the community. Find out what the community feels is missing, and use that information to guide your team in brainstorming. Using an online data collection tool such as Survey Monkey, create a survey you can easily distribute by email, Facebook, or other social media outlets. Your survey should consist of at least ten questions that will help you determine your target consumer, location, style, cuisine, etc.
Using Online Charts, design graphs/charts that illustrate and reflect the data you gathered from your survey. Save the information--data will be published later in the process.
Step 2: Theme, Name, and Logo
Now it is time to really think! Using the information you gathered, start brainstorming possible ideas and concepts for a restaurant that not only would satisfy your target consumer but is also unique and different from current competitors. Don't rush this process--spend time really contemplating each idea and thinking the concept through to the end.
Transcript available here.
Once your team has decided on an idea, next you will generate a name and logo that supports your theme using the principles of design. School computers have Microsoft Office Suite (programs such as Publisher, Word, and Powerpoint) that can be used to generate your logo.
Step 3: Location and Competition
Using the online database LoopNet.com, find a location for your restaurant and determine whether you plan to buy or lease. Other information that should be noted: address, square footage, price, whether the space is currently set up for a restaurant.
Now, using the chosen address and local maps or apps such as Google Maps or Yelp, determine all restaurant competition within a five mile radius. Using Microsoft Excel, create a table that lists the competitors, type of cuisine, and price range and sort them by distance.
Step 4: Setting up your Electronic Portfolio
We will be using Weebly as a portal to create our portfolios. This portfolio is where you will post all of your documents and reflections. Be sure everyone in your group is aware of the user name and password information for your Weebly account.
To set up your Weebly Portfolio, go to education.weebly.com.
Step 5: Menu and Standardized Recipes
Each team will create a table d'hote sample menu (menu that features five courses) that best represents the type of food they imagined served in their restaurant. Once the courses are determined, work on creating standardized recipes for each item along with a cost analysis sheet (see below). The recipes should be scaled accordingly, and each recipe must have per portion estimated cost (as well as identifying the purveyor). Using the per portion cost and the Food Percentage Method, determine the menu price which will be reflected on their final menu. The final menu will feature the principles of design, the restaurant name, logo, descriptions, and prices.
**Update Weebly with links to standardized recipes and image of menu.**
Step 6: Kitchen Design and Equipment
Using software such as RoomSketcher.com, each team will create a kitchen layout that addresses workflow and sanitation. The floorplan should include the following components:
Next, using spreadsheet software, the team will compose an itemized list of necessary equipment and smallwares with prices, quantities, and total.
**Update Weebly with Kitchen Layout and link to equipment spreadsheet.**
Step 7: Interior Layout and Decor
Again, using software such as RoomSketcher.com, each team will create a front of the house layout that features the following components:
Using Glogster.com, create a virtual poster that features the décor of the restaurant. See Video Below about How to Pick Decor for your Restaurant. Samples should include:
Step 3: Location and Competition
Using the online database LoopNet.com, find a location for your restaurant and determine whether you plan to buy or lease. Other information that should be noted: address, square footage, price, whether the space is currently set up for a restaurant.
Now, using the chosen address and local maps or apps such as Google Maps or Yelp, determine all restaurant competition within a five mile radius. Using Microsoft Excel, create a table that lists the competitors, type of cuisine, and price range and sort them by distance.
Step 4: Setting up your Electronic Portfolio
We will be using Weebly as a portal to create our portfolios. This portfolio is where you will post all of your documents and reflections. Be sure everyone in your group is aware of the user name and password information for your Weebly account.
To set up your Weebly Portfolio, go to education.weebly.com.
- You will only need ONE portfolio per team.
- Choose a theme (you can change later)
- Your sub domain name should be your restaurant name (if possible).
- Set up your pages by clicking "Pages" at the top.
- Add Page (standard page) for each step in the Webquest (Market Analysis, Name and Logo, Location and Competition, Menu, Kitchen and Equipment, Interior Layout and Decor, Marketing Plan and Advertisement, Employee Information, Expenses and Profit/Loss Margin).
- Clicking "Build" at the top of the page will redirect to where you can begin entering data.
- You will need to drag items listed in the panel on the left side of the screen to your page. This will allow you to set up your individual pages how you like.
- Once the page is set up with basic structure, you can begin entering data.
- Go ahead and design your first three pages and add the appropriate information.
Step 5: Menu and Standardized Recipes
Each team will create a table d'hote sample menu (menu that features five courses) that best represents the type of food they imagined served in their restaurant. Once the courses are determined, work on creating standardized recipes for each item along with a cost analysis sheet (see below). The recipes should be scaled accordingly, and each recipe must have per portion estimated cost (as well as identifying the purveyor). Using the per portion cost and the Food Percentage Method, determine the menu price which will be reflected on their final menu. The final menu will feature the principles of design, the restaurant name, logo, descriptions, and prices.
**Update Weebly with links to standardized recipes and image of menu.**
Step 6: Kitchen Design and Equipment
Using software such as RoomSketcher.com, each team will create a kitchen layout that addresses workflow and sanitation. The floorplan should include the following components:
- dry storage area
- refrigeration and freezer space
- chemical closet
- receiving area
- prep area
- cooking area (equipment should reflect the menu)
- dish pit
- service station
- necessary hand sinks
- all areas and equipment should be labeled
Next, using spreadsheet software, the team will compose an itemized list of necessary equipment and smallwares with prices, quantities, and total.
**Update Weebly with Kitchen Layout and link to equipment spreadsheet.**
Step 7: Interior Layout and Decor
Again, using software such as RoomSketcher.com, each team will create a front of the house layout that features the following components:
- entrance with host area
- dining tables
- bar
- additional service stations
- bathrooms
- storage area
- emergency exits
Using Glogster.com, create a virtual poster that features the décor of the restaurant. See Video Below about How to Pick Decor for your Restaurant. Samples should include:
- tables and chairs, booths and barstools
- linens
- light fixtures
- centerpieces
- bathroom fixtures
- fabrics, flooring and paint samples/swatches
Transcript available here.
**Update Weebly with Interior Layout, Poster Image from Glogster, and a link to furnishings spreadsheet.**
Step 8: Marketing Plan and Advertisement
Determine the best and most cost effective method of advertising to your target consumer through focus groups. Click here to review focus groups.
Step 8: Marketing Plan and Advertisement
Determine the best and most cost effective method of advertising to your target consumer through focus groups. Click here to review focus groups.
Transcript available here.
Create two sample types of advertisements such as print, radio, commercial, website, etc. Additionally, research the cost of each type of advertisement whether it is the cost of printing, publishing, and/or distributing.
Additional resources:
**Update Weebly with advertisement samples and explain why your team chose to use that form of advertising.**
Step 9: Employee Handbook and Flow Chart
Develop an employee handbook that includes an employment application, hiring information, policies and procedures, insurance (if available).
Additional resources:
Design a uniform for front of the house and back of the house employees with pricing information. You can use websites such as Custom Ink to design shirts and upload your restaurant logo.
Based on the size of your restaurant, determine how many employees you will need to successfully operate. Create an employee flowchart with descriptions and wages for each type of employee.
**Update Weebly with link to Employee Handbook, image of sample uniform, and employee flowchart.**
Step 10: Operating Expenses and Profit/Loss Margins
Using your outside expert for help, estimate your total operating (fixed and variable) expenses. You fixed expenses should include rent/mortgage, taxes, insurance, phone/internet whereas your food cost, utilities (gas, power, water), and labor will vary.
Use the Monthly Budget Form to determine where your team stands in terms of budget. The percentages listed are suggested average percentages for restaurant owners. Use it as a guide. You should be able to determine how much you should bring in through sales based on your operating expenses.
Using totals determined in previous steps as well as estimated operating expenses such as utilities, lease/mortgage costs, supplies, depreciation, advertising/marketing, paper and chemicals supplies, your team should determine an overall total of funds needed to start up the business.
**Update Weebly with a link to the monthly budget form and a summary discussing the total amount needed to start up the business.**
Additional resources:
**Update Weebly with advertisement samples and explain why your team chose to use that form of advertising.**
Step 9: Employee Handbook and Flow Chart
Develop an employee handbook that includes an employment application, hiring information, policies and procedures, insurance (if available).
Additional resources:
Design a uniform for front of the house and back of the house employees with pricing information. You can use websites such as Custom Ink to design shirts and upload your restaurant logo.
Based on the size of your restaurant, determine how many employees you will need to successfully operate. Create an employee flowchart with descriptions and wages for each type of employee.
**Update Weebly with link to Employee Handbook, image of sample uniform, and employee flowchart.**
Step 10: Operating Expenses and Profit/Loss Margins
Using your outside expert for help, estimate your total operating (fixed and variable) expenses. You fixed expenses should include rent/mortgage, taxes, insurance, phone/internet whereas your food cost, utilities (gas, power, water), and labor will vary.
Use the Monthly Budget Form to determine where your team stands in terms of budget. The percentages listed are suggested average percentages for restaurant owners. Use it as a guide. You should be able to determine how much you should bring in through sales based on your operating expenses.
Using totals determined in previous steps as well as estimated operating expenses such as utilities, lease/mortgage costs, supplies, depreciation, advertising/marketing, paper and chemicals supplies, your team should determine an overall total of funds needed to start up the business.
**Update Weebly with a link to the monthly budget form and a summary discussing the total amount needed to start up the business.**