Annex 2
APPLICATION FORM
For participants of the competition nomination
«TRADITIONAL RESTAURANT MANAGEMENT»
I.
Title page
Should reflect the restaurant concept
Name of the
restaurant
Name of the school
Names of the team
members
English language level
1.
2.
3.
4.
____________________________________
____________________________________
____________________________________
(alternative)
Member
1
2
3
4
(alternative)
School address
Contact e-mail
Contact tel number
Level of English language knowledge (from 0 – is
not an English speaker, to 5 – fluent)
II.
Executive Summary (no more than 1 paragraph)
III.
Restaurant concept description (no more than 0,5 page)
How restaurants relates to the Carpathian traditional cuisine
Type of establishment
Type of cuisine served
Meals served
Hours of operation
Location of restaurant
Target market
IV.
Interior and décor (no more, than 0,5 page).
V.
Restaurant Diagram
Please provide on the separate page the restaurant diagram. Proposed format – А4.
Sample Restaurant Diagram1
1
All samples should be deleted in the final application form
VI.
Organizational Chart
Please insert here the organization chart that shows the positions required to staff a new restaurants and
subordination.
VII.
Menu and Recipe
a) Please, provide menu that includes 5 positions (4 meals and 1 drink) with prices.
b) Please provide a recipe for 1 menu item (not a drink)
Recipe
Menu Item
Number of Portions
Portions
Size
Cooking Method
Source/origin/acknowledgements
Ingredients
Item
Amount
Procedure
Cooking sequence
c) Please provide costing for the recipe above
Recipe Cost
Menu Item
Number of Portions
Ingredients
Item
Amount
Ingredients Cost
Unit Cost
Total Cost
Total Recipe Cost
a) Please, attach sample presentation menu with prices in separate file in JPG or PDF format
(not less than 300 DPI).
VIII.
Marketing.
a) Please chose 1 marketing tactic for your new restaurant concept promotion /
marketing from the list below or propose new one.
List of Marketing Tactics
Advertising
Promotions – Incentives to entice customers to patronize an operation.
o
o
o
o
o
o
o
o
o
o
Frequent shopper program
Special Pricing
Premiums
Special Events
Samples
Contest
Signage & display materials
Merchandising
Carryout & door hanger menu
Public Relations
Direct Marketing
-mail campaign
b) Provide description of marketing tactic chosen, including the goal, target group and costing
(maximum 0,5 page)
c) For the one marketing tactics, teams must submit a paper-based sample of the tactic
(maximum ½ A4 format paper).
IX. Check-list
□ Executive Summary
□Description of new traditional restaurant concept
□ Interior and décor
□ Restaurant Diagram
□ Organizational Chart
□ Listing of 5 menu items
□Recipe
□Recipe Cost
□ Presentation menu
□ Marketing Tactic




Descriptions
Goal
Budget
Sample of marketing tactic
□ Visual presentation
Traditional restaurant management competition
Evaluation form
Total score - 160
Criteria
Written Proposal (55 points)
Restaurant Concept (25 points)
Description of concept
 Traditional Carpathian cuisine – in the center of the concept
 Type of establishment indicated and substantiated
 Meals served
 Hours of operation
 Location of restaurants
 Target market
Interior and décor
 Does it match concept
Restaurant diagram/layout
 Flow of visitors planning applied
 Effective servicing facilities layout planned and respond to the
restaurant concept (all facilities planned and located properly)
 Appropriate equipment planning (enough size for visitor and
servicing areas, all equipment envisaged)
Organizational chart
 Does the staffing fit the concept
 All positions accounted
 Proper organization of chart
Executive Summary
Menu (15 points)
Matches restaurant concept & appropriate menu mix
Description of 5 items
Sample presented
 Easy to read
 Fits concept (conceptually and visually)
Recipes, food costing
 Origin indicated
 Price for item reflects the price costing
Marketing Plan (15 points)
Matches restaurant concept
 Tactic description
 Tactic goal
 Will it reach target market
Tactic budget
Sample
Creativity
Verbal presentation (maximum 55 points)
Organization of presentation
Presentation skills
 Ability to sell concept
 Easy to hear/understand
 Professionalism
Slideshow
 Supports/illustrates/complements verbal presentation
Max Points
10
3
4
3
5
3
3
4
5
5
3
4
3
5
15
20
Score
 Readable
 Creative
Material presented
Reflect the written presentation
Appropriate for a verbal presentation
Depth of overall knowledge
Critical Thinking (50 points)
Teamwork
Presentation skills
 Ability to sell solution
 Easy to hear/understand
 Professionalism
Sector 1. Safety and sanitation
Sector 2. Servicing of clients, staff
Sector 3. Menu
Sector 4. Marketing and conceptual knowledge
15
5
5
10
10
10
10