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Convinces reader that food service operation is sound and has opportunity for success. Uses specific reference to good restaurant practices.
Type of ownership Restaurant objectives, theme, menu style, type of restaurant. Location of facilities and description of building with existing architecture.
SWOT Analysis(Strength,Weaknesses, Opportunities, Threats.) Identify Market, Demographic Competitive Analysis
Organizational Structure Staffing, including front and back of house, wages, etc
Start-up Costs, equipment, renovations and decor Estimated Sales & Profits
Market Research Target Market Marketing Communications
Describes overview of restaurant project, provides details from all written categories, Speaks clearly, meets time limit expectations, professionally presented