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Goal

To better acquaint the students in OCP D with the common pitfalls of commercial restaurant/foodservice menu pricing/development. Students will gain a solid understanding of financial planning, food purchasing and competitive pricing of foods so that their business is financially successful. 

 

What will be done with my students

The OCP D students will create a limited menu for a typical food truck. The Ideation process will include but will not be limed to:
Using industry vendors (Gordon Food Service, SYSCO...) online ordering interface. Determining food cost using industry standard formulas. Calculating portion cost based overall food cost and projected production yields. Establish a monthly budget for food and related supplies associated with menu preparation. Determine ordering par levels for proper inventory/cost control. Competitive Menu Pricing. The OCP D Students will select, and order food/supplies required to prepare 4 servings of a "Chef Instructor" selected menu item. The students will prepare and present for review/taste, said menu item. The student will explain to the class their findings and explain the process that they used to come to their final conclusion/result. At the end of this assignment the student will become the "guest lecturer" to the class for this assignment.  

 

Benefits to my students

OCP D Students will be able to:
Establish a budget, order food based on a budget, cost menus according to industry standards, establish menu prices and determine food cost percentages and portion costs.
Other Students will:
Lean how the menu creation/ideation process works. Understand how to effectively cost out menu items, how to determine portion cost and set menu prices.  

 

Describe the Students

The students who will be leading this exercise are the OCP D students. These students are in the final stage of our program, however; these students will be presenting their findings to the entire Culinary Arts student body (30) which is made up of approx. 10 ET/ESE students, 10 H.S. Dual Enrolled students and 10 Post Secondary students of varied academic backgrounds which may include those on a 504-learning plan. 

 

Budget Narrative

Purchases will be made through one or more of the following commercial foodservice vendors:
Sysco, GFS, Farm Fresh Produce, Halpern Meats, Palm Paper.
Approx 68% of the budget will be allocated for center of the plate protein items. Approximately 10% will be allocated for vegetables and another 10% for the purchase of starches/grains. 5% of the budget will be for purchase of seasonings and another 5% will be for packaging/disposables. Finally approximately 2% will be for the purchase of those incidentals not usually considered in the cost of doing business like cleaning supplies, disposable gloves and the like. 

 

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