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2013 Invitational Student Practice Session

Management Competition

Caitie EgglNational ProStart 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 ProStart 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 ProStart

• 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 PowerPoint 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, mp3 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– PowerPoint

• 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/ProStart

Email getinvolved@NRAEF.org

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