2014 National Prostart Invitational-Mgmt

2016 Midwest Foodservice Expo

Wisconsin Restaurant Association

Education Foundation

College Management Competition

Procedures and Rules

March 7, 2016

Midwest Foodservice Expo

Wisconsin Center

400 W Wisconsin Ave

Milwaukee, WI 53203

REGISTRATON DEADLINE IS 2/14/2016

Eligibility

All college students currently enrolled in a program through their college’s hospitality management program or equivalent are invited/eligible to participate.

Participating teams will consist of two (2) to four (4) team members.

General Disqualifications

1.  Teams must arrive at the appointed time to compete or they will be disqualified. The only exception made will be for travel delays beyond the control of the team. Delays must be communicated to designated officials prior to arrival.

2.  Teams must not receive coaching or any form of communication from anyone during the competition time or they will be disqualified. There will be no verbal or non-verbal communication allowed between any spectators, educators, mentors, coaches, or other competing teams. NO EXCEPTIONS.

Schedules

The competition schedule will be distributed prior to arrival in Milwaukee, once all teams have been identified. The schedule is subject to change.

Registration

$150 per team if registration is received by January 1, 2016

$200 per team if registration is received after January 1, 2016

Cash Prize & Medals to team members of the top three teams

$300 first place team, $200 second place team & $100 third place team

Trophies to top three winning schools

2016 Management Competition

Purpose

Participating teams will demonstrate their knowledge of the restaurant and foodservice industry by developing a business proposal for a new restaurant concept. The business proposal will consist of a defined restaurant concept, supporting menu, and supporting marketing plan. Teams will prepare a comprehensive written proposal, verbal presentation and visual display. Their performance during the event will be observed and rated by judges from the foodservice industry. Participating teams will demonstrate their ability to work together while developing their business proposal.

Uniform

Each team will be required to dress in formal professional office attire that is consistent with their restaurant concept.

Written Proposal

1.  Each proposal must include a one page letter of intent.

2.  Teams must describe the new restaurant concept. The restaurant concept description must include at least the below information:

a.  Type of establishment

b.  Meals served (breakfast, lunch, dinner, etc.)

c.  Hours of operation

d.  Sample menu with pricing

e.  Location of restaurant (standalone, strip mall, office high rise, etc.)

f.  Description of interior and exterior

g.  Target market

h.  Organizational chart

i.  A Friday’s staffing plan for the concept from open to close

j.  Any other supporting information

3.  Teams must include financial projections. This will entail:

a.  Forecasted income statements

b.  Balance sheets

c.  Cash flow statements

d.  Capital expenditure budgets

4.  Teams must include an organizational chart listing what positions will be necessary to staff the restaurant. Each position must include salary ranges.

5.  Teams will develop marketing tactics to launch their restaurant concept. For each marketing tactic, teams must submit a description of the tactic, the goal of the tactic, and a detailed budget that shows all associated costs. Students are encouraged to use creativity to develop their tactics. For the budget for each tactic, teams must use local rates and list the rate source.

6.  For the marketing tactics, teams must submit paper-based samples of the tactic. Examples of acceptable samples could include:

a.  Newspaper ad – mockup of ad

b.  Radio commercial – script

c.  TV commercial – storyboard

d.  Public relations campaign – sample press release

e.  Promotional giveaway items – photo or mockup of item

f.  Email campaign – email text and mockup of accompanying artwork

g.  Social Media/applications – sample Facebook or Twitter page, etc.

h.  “Deal-of-the-Day” Third Party – explanation and mockup of deal

i.  Any other marketing ideas not listed.

7.  All 10 copies of the marketing tactic will be given to event organizers to give to judges.

8.  To allow the judges adequate time to review your proposal, an electronic draft of the team’s written proposal must be submitted to Carrianne Wolfe, , by February 22, 2016. The draft will not be judged and you may make changes to your proposal after that time.

9.  One copy of the written proposal submitted will not be returned to the team at the conclusion of the competition. The remaining written proposals will be available for pick up after the team’s feedback session. Proposals which are not picked up will be destroyed.

Verbal Presentation/Questions

1.  Using the materials developed for the written proposal, teams will prepare a maximum 15-minute verbal presentation that will be presented on-site to judges (no penalty for going under the time allotted).

2.  Teams must develop a visual presentation to accompany the verbal component. The visual presentation may include any embedded video or special effects (sound, flash, etc.) and use of enhanced technology. Use of video and audio cannot make up most of the presentation. Please check with event organizers about technology needs. You may need to supply your own computer to hook up with the LCD projector.

3.  The teams should approach the verbal presentation as though they are developers of the restaurant concept and the judges are potential investors. Teams should assume the “investors” have not reviewed the written proposal and pull out the relevant information to be presented in person.

4.  Judges will have 15 minutes to ask questions. This can range from specific questions about the concept to critical thinking questions.

Visual Display

1.  Using the materials developed for the written proposal, teams will build a display to visually reflect their restaurant concept.

2.  Electronic items such as tablets, netbooks, cell phones, smart phones, mp3 players, stringed lights, and digital picture frames are allowed. They must be battery powered. Event organizers are not responsible for any lost or stolen items.

3.  Visual displays will be available for pick up at the end of the day. Visual displays which are not picked up will be destroyed.

Team Check-in

1.  Teams will be assigned a designated time slot for check-in on Monday, March 7 from 8:00 am to 10:00 am at the Wisconsin Center.

2.  At check-in, teams will submit 10 copies of their written proposal

3.  Should travel delays arise, and as a result a team is unable to check-in their materials during the times allotted, the team must contact the WRA Education Foundation as soon as possible by calling Carrianne Wolfe at 608-617-7781.

Day of Competition

1.  Ten minutes prior to their presentation start time, teams will check in at competition area.

2.  There will be 1-point-per-minute penalty if teams exceed the maximum 15-minute presentation length. If the presentation runs more than 4 minutes over the maximum time, the team will be disqualified (See Penalties/Disqualifications).

3.  After the presentation, judges will have an additional 15 minutes to ask the team questions about their presentation and overall restaurant concept. Team members are allowed to consult amongst themselves before answering each question.

4.  The materials must be picked up by 4:00 p.m. on the day of the competition, or they will be disposed of by Event Organizers.

Penalties/Disqualifications

1.  Verbal presentation exceeds maximum allowed time – 1 point per minute

2.  Verbal presentation running more than 4 minutes over the maximum allowed time will be disqualified

Event Personnel

1.  Event Organizers (WRA EF staff members)

Carrianne Wolfe

Wisconsin Restaurant Association

2801 Fish Hatchery Rd

Madison, WI 53713

Phone: 608.270.9950

Cell: 608-617-7781

2.  Judges from the foodservice industry

Attendees

Mentors, instructors, parents/relatives, employers, etc., are encouraged to attend the competition and must register for the Midwest Foodservice Expo.

Exhibit A

Sample Management Competition Judging Sheets

Penalties/Disqualifications

• One point per minute over presentation

• Disqualified if over 4 minutes

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