02 practical exam critique sheet foods of americas
50 introduction
1. Entrepreneurship Project Expectations
A great idea is only great when it is executed properly
• Writing a standardized recipe
• Costing recipes
• Yield test & yield percentage
• Menu analysis
• Payroll and staffing
• Budgets
• SWOT analysis
• Anatomy of a business plan
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
2. Why Do I Need To Write a Business Plan
For Investors
• Clarifies your ideas
• Identifies challenges
• Validates your ideas
• Road map to success
For Your Team
• Clarifies your ideas
• Identifies challenges
• Validates your ideas
• Road map to success
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
4. Examples of Mission Statements
• McDonald’s; To provide the fast food customer food prepared
in the same high-quality manner world-wide that is tasty,
reasonably-priced & delivered consistently in a low-key décor
and friendly atmosphere.
• Chili’s; To spice up everyday life!
• Denny’s; Great food, great service, by great people, every
time
• Ruth’s Chris Steakhouse; To build a growing, profitable
restaurant business in which the highest standards of quality,
value and hospitality are expressed.
• John’s Restaurant – Boulder; Service is an effective
soundtrack: unnoticeable by virtue of its flawlessness;
unobtrusive presence. Taste and tastefulness unite without
pretension.
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
5. • The Kitchen, Boulder; We believe in the power of good food
and good drink to connect people as family, friends & a
community, and The Kitchen remains committed to our
mission of creating community through food.
• The French Laundry, Yountville CA; The mission of The French
Laundry Restaurant is to represent the most definitive dining
experience by means of incomparable cuisine, service, wine,
ambiance and memories.
• Starbucks, international Corp.; To inspire and nurture the
human spirit – one person, one cup and one neighborhood at
a time.
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
6. Recipe Costing
Units of measure must be the same for the
recipe item and the price
2 each carrots @ .75 per pound does not calculate
Instead it should be adjusted to
1 pound carrots @ .75 per pound
Also convert units of measure where needed
16 ounces carrots @ .75 per pound does not calculate
Instead it should be adjusted to
16 ounces carrots @ .05 per ounce
Lowest Common Unit of Measure is always the best
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
7. Yield & Yield Percentage
Prices must be adjusted to account for any waste
during production for all recipe items.
• Book of yields
• Yield test
• Items with usable trim i.e. Small diced carrots as a vegetable
1 pound of carrots cut into perfect small dice has
approximately 50% yield
@ .75 per pound divided by .50 = $1.50
• The usable trim should be used for other items
with the price adjusted for the average yield of a
peeled carrot i.e. 95%
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
8. SWOT Analysis
Risk mitigating milestones are steps you can take to lower or control risk in the
opening and operating of your business venture. They reduce risk for your
investors and you.
Performing a SWOT analysis can be effective as it pushes you to consider both
the internal and external factors that may affect your business.
INTERNAL factors – the strengths and weaknesses internal to the organization
tending to be in the present (ie: factors relating to products, pricing, costs,
profitability, performance, quality, people, skills, adaptability, brands, services,
reputation, processes, infrastructure, etc.)
EXTERNAL factors – the opportunities and threats presented by the
environment external to the organization, tending to be in the future (ie: factors
relating to markets, sectors, audience, fashion, seasonality, trends, competition,
economics, politics, society, culture, technology, environmental, media, law,
etc.)
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
9. SWOT ANALYSIS FOR A RESTAURANT
IN WAIKIKI
Strengths
Farm to table, sustainable, natural or organic
concept/Highly desirable physical destination/Local goods
easily accessible
Weaknesses
High cost of shipped goods/Local culture unreceptive to
concept
Opportunities
Seasonal tourism/Favorable year round weather
Threats
Reliance on tourism/Government regulations/High crime
statistics
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
11. Triple Bottom Line
An accounting framework that incorporates three dimensions of
performance. Developed in the 1990’s by John Elkington.
• A sustainable business model also known as People, Planet &
Profit.
• Social
• Environmental
• Financial
The challenge with TBL is that only Profit can be measured
consistently. Social and environmental impact does not always
equate into a consistent dollar amount.
Creating a “Moral Report Card”
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
12. The Moral Report Card
Social
• Employees
• Neighbors
• Community
Environmental
• Product
• Practices
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
13. Expectations for Next Day
• Each team member to submit one recipe for each course
• Complete all standardized recipes needed for menu item
• Cost menu item
• Menu ideas
• 3 appetizers
• 3 entrees
• 3 desserts
• 1 beverage
• Mission Statement First Draft
• Begin Concept Summary
• Work on Triple Bottom Line
• Work on SWOT analysis for operation
• Assign roles – Each student submit Resume, with job
description
ChefMichaelScott
LeadChefInstructorAESCA
Boulder
