FOOD ENTREPRENEURSHIP

Project Identification Page

·         One 8 ½” x 11” page on plain paper, with no graphics or decorations;

·         Must include participant’s name(s), business title, business location, date, and class period.

Business Description

·         Include the name of the new small business and philosophy statement.

·         Describe services provided, hours of operation, demographics served, and business feasibility (community need)

·         Should clearly explain the what, why, when, who and how of the restaurant

Facility

·         Describe space, utilities, and emergency procedures.

Supplies and Equipment

·         Include list of suppliers, inventory of equipment and supplies, and description of provisions for maintenance and repair.

Organizational Chart

·         Describe job titles and tasks.

Personnel Management

·         Describe hiring procedures, salaries and benefits, policies and procedures, and evaluations/appraisals.  Include all applicable forms.

Funding for Business

·         Describe methods and sources of funding, and include fee structures.

Budget

·         Describe income, expenditures, financial procedures, and applicable tax information.  Include ALL applicable forms.

Laws, Regulations, and Codes

·         Describe health, environment, fire, insurance, zoning, and other local, county, and state codes.  (Actual codebooks need not be included.)

Advertising and Recruitment

·         Describe advertising plan (including special events), and include sample advertisements.

Works Cited/Bibliography

·         Use an organized, consistent format to cite all references in alphabetical order. Resources should be reliable and current.

Appearance

·         Business plan must be neat, legible, and professional and use correct grammar and spelling.

Organization

·         Deliver oral presentation in an organized manner, while concisely and thoroughly summarizing business plan.

Knowledge of Subject Matter

·         Show evidence of mastery of entrepreneurial skills including facility management, budget and credit management, personal management, and understanding of government regulations.

Use of Visuals

·         Use visuals to support, illustrate, or complement presentation.

·         Visuals should be neat, legible, professional, creative and must use correct grammar and spelling.

Voice

·         Speak clearly and loudly.

Body language

·         Use appropriate body language including posture, eye contact, and appropriate handling of visuals and notes or note cards if used.

Grammar and Pronunciation

·         Use proper grammar and pronunciation.

Responses to Evaluator’s Questions

·         Provide clear and concise answers to evaluators’ questions regarding the business plan. 

·         Questions are asked after the presentation.