BJ’s Restaurants Management
Cup
Management Competition
Overview
California Restaurant Association
Educational Foundation
California ProStart Competition Boot Camp
2015-2016
Introductions
• Michael Santos, Lead Management Judge
Event Basics
• Sacramento Convention Center
• March 12 + 13
• No jeans allowed during the entire competition– even when
you are not competing
• Top 3 teams in each competition receive scholarships
• Top team in each competition goes to the National ProStart
Invitational in Grapevine, TX on April 29 – May 1!
Basics
Management Competition:
• Teams of 2-4 students plus 1 alternate
• Restaurant concept proposal
• 10 minute PowerPoint presentation
• 10 minute judges’ questions on the presentation
• 10 minute critical thinking session
• 10 minute feedback
Scoring
60-written proposal
60-oral presentation
15-visual display
70-critical thinking_______
205
In the case of a tie, the team with the highest oral
presentation score will win
Major Changes
• Specifics regarding how to price small amounts of dry spices
and herbs, previously found only in the culinary rules, added
to the management rules.
• Critical thinking: judges will present mini-scenarios from
following categories (safety and sanitation; customer service;
social media; human resources & staffing; menu development
& design, marketing & concept knowledge). All teams will be
evaluated on these same categories; as a result, it won’t be
necessary to distribute chosen categories at check-in.
• Written proposal outline specifies requirement for recipes for
one menu item, costing worksheet for one menu item and
menu pricing worksheet for one menu item.
• After verbal presentation, judges will have additional 10
minutes to ask questions; teams will be evaluated on how well
they answer the questions (previously 5 minutes).
Getting Started Step by Step
1.
2.
3.
4.
5.
Develop Concept
Menu
Organizational Chart + Floor Layout
Marketing
PowerPoint and Presentation
Develop Concept
• Restaurant name
• Cuisine
• Décor
• Hours of operation
• Meals served (breakfast, lunch, dinner)
Develop Concept
Develop Concept
ProStartville
Note: your restaurant must be located in
ProStartville. A description of ProStartville is
in Exhibit B of the rules.
Menu Development
•Exactly 12 menu items
-Beverages count as menu items. Alcohol is not
allowed on the menu.
•1 menu item requires:
-Recipe
-Costing
-Pricing
-Photo
•Culinary and Management teams may collaborate
on menu items
Organizational Chart
+ Floor Layout
• Organizational Chart
- Staff positions required to run your
restaurant. Number of staff per position is not
required.
• Floor Layout
-Front of the house and back of the house
Marketing
Develop 2 marketing techniques including:
•Description
•Goal
•Budget
Hard copy of marketing tactic
•Newspaper ad – mockup of ad
•Radio commercial – script
•TV commercial – storyboard
Oral Presentation
10 minute presentation given to industry judges
Create a PowerPoint presentation
-Don’t get too fancy! No embedded videos, sound, or flash
animation. Use the “no transition” option in the slide transitions
-Be sure to use your visual aid during the presentation
Think of the presentation as convincing
investors to fund your new restaurant concept
Role of the Alternate
• The alternate is an important asset to the team. The alternate
may enter and participate in introductions to the judges as a
member of the team during the verbal presentation. The
alternate may run the team’s PowerPoint presentation. The
alternate may not speak with the other team members to
collaborate on answers during either the verbal
presentation or critical thinking.
• In the event a team member is unable to compete, the team
should notify the lead judge. Only with prior approval from the
lead judge, the alternate may permanently replace that team
member. The replaced member should leave the competition
area and, at the discretion of the educator, may leave the
event or may stay and watch as an observer.
Disqualification
• Team did not arrive on time to compete
• Missed Orientation
• Received coaching
• Did not compete in each event segment (written, oral,
display, critical thinking)
• Misconduct or illegal activity
• Oral presentation ran more than 4 minutes over allotted time
• Used unauthorized features (embedded video, sound, etc.) in
slideshow
• Used parts of a previously submitted team’s work
• Altered visual display board after check-in
Penalties
• Not dressed in uniform
• Restaurant concept not located in
ProStartville
• Included more or less than 12 menu items
• Included more or less than one recipe
worksheets
• Included more or less than one food
costing worksheets
• Included more or less than one menu
pricing worksheets
• Included more or less than two marketing
tactics – or tactic included alcohol
• Prepared incorrectly (not typewritten,
bound, extra information included)
5
5
5
5
5
5
5
5
Penalties Continued
• All 11 written proposal copies are not identical
5
• Visual display not made of corrugated cardboard or foam core 5
• Visual display exceeds max dimensions
5
• Additional display materials
5
• Visual display does not include team name and school
1
• Visual display includes prohibited electronic items
5
• All members of team did not substantially present
5/student
• Exceeded max oral presentation time
1/min.
• Team includes an alcoholic beverage as menu item(s)
5
Top Rule Deductions
• Team included more (or less) than two
marketing tactics
Solution: See handout to clarify marketing tactics.
• Costing, Costing, Costing
Solution: Have math department and others check work.
• Written Proposal was prepared incorrectly
(typewritten, bound, no extra information)
Solution: Make sure nothing is missing, don’t add extra
items, be diligent about following the rules.
Questions?