Foods 2 Final - Restaurant Design
Part 1: Menu Design
*2 Google Documents Minimum
1. Establish a theme for your menu. This will tie in to your restaurant design in Part 2.
2. Menu Items: The menu must include appetizers (3), salads (2), soups (3), entrees (4), desserts (3), soda
beverage options, and “fancy” drink options (3). Must include prices for all of the items on the menu.
No alcoholic drinks.
3. Menu Descriptions: Must include a 1-3 sentence description for all menu items.
4. Menu Pictures: Must include one picture at least for every menu category. One of those pictures
needs to be the recipe you chose to make in part 5.
5. Separate Document: Recipes for all menu items along with source. Recipes need to be in the same
order as the menu.
Part 2: Restaurant/Dining Room Design
*2 Documents - 1 on graph paper, 1 on Google Document
1. Create a restaurant/dining room design that includes a floor plan (on graph paper) and digital vision
board.
2. Floor plan: drawn on graph paper (or can do online if preferred), create a layout of your restaurant.
The layout must include the dining area, bar area (if you have one), and kitchen. The kitchen must
include your equipment selection in Part 4. The floor plan must be drawn in a skyview perspective.
3. Digital Vision Board: includes color scheme, dining tables/chairs and/or booths, centerpieces,
dinnerware, flatware, lighting (2), and decor items (4). The vision board includes pictures for all items
listed in #3 and each item is labeled.
Part 3: Restaurant Advertisement
*1 Google Document
1. Create a flyer to advertise the grand opening of your restaurant. Think about the following when
creating your flyer: the style of your restaurant, your target customers, and how you are going to
convince them to attend your restaurant on opening day.
2. The flyer must include: picture of your restaurant, restaurant name, restaurant slogan, restaurant
logo, opening date and time, hours of operation, restaurant location, and restaurant social media
name/handle.
3. The flyer also must include 2 specials that are going to draw your customers in. For example: food
special, entertainment (live band, comedian, etc.), special giveaways (TV, tickets, etc.), hosting
activities/events.
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Part 4: Kitchen Equipment Selection
*1 Google Document
1. Equipment selection includes the following main items of a commercial kitchen - stove/oven, flat
top, vent hood, refrigerator, freezer, dishwasher, prep table, mixer, basic storage.
2. Include pictures, prices, and size of all items in #1.
3. All of these items need to be included in your floor plan. Make sure the size is considered in your
floor plan.
4. Use the following site for your equipment selection:
https://www.acitydiscount.com/Commercial-Kitchen-Equipment.1.25367.2.1.htm
Part 5: Lab
1. Create one menu item of your choice (excluding beverages) to create during the designated lab day.
Must be able to be made during a 2-hour time period.
See Next Page for Rubric
Created by: 2019 ©More Than Homemaking
Rubric
Criteria Points Points
Possible Earned
Established Menu Theme 1
Menu must include appetizers (3), salads (2), soups (3), entrees (4), desserts (3), soda 18
beverage options, and “fancy” drink options (3).
Prices for all of the items on the menu. 18
Include a 1-3 sentence description for all menu items. 18
Include one picture at least for every menu category. One of those pictures needs to 7
of the recipe you chose to make in part 5.
Recipes for all menu items along with source. 27
On graph paper, create a layout of your restaurant 5
The layout must include the dining area, bar area (if you have one), and kitchen. 15
Kitchen must include your equipment selection in Part 4.
All kitchen equipment selection pieces are included in your floor plan. Make sure the 9
size is considered in your floor plan.
Digital Vision Board: includes pictures of each: color scheme, dining tables/chairs 11
and/or booths, centerpieces, dinnerware, flatware, lighting (2), and decor items (4).
The vision board includes a label for each: color scheme, dining tables/chairs and/or 11
booths, centerpieces, dinnerware, flatware, lighting (2), and decor items (4).
The flyer must include: picture of your restaurant, restaurant name, restaurant 9
slogan, restaurant logo, opening date and time, hours of operation, restaurant
location, and restaurant social media name/handle.
The flyer also must include 2 specials that are going to draw your customers in. For 4
example: food special, entertainment, special giveaways, hosting activities/events.
Include pictures, prices, and size of following items: stove/oven, flat top, vent hood, 27
refrigerator, freezer, dishwasher, prep table, mixer, basic storage.
Create one menu item of your choice (excluding beverages) to create during the 25
designated lab day. Must be able to be made during a 2-hour time period.
Total 205
Created by: 2019 ©More Than Homemaking
Notes to the Classroom FACS Teacher
Course: Foods 2 or Advanced Foods
Lesson Type: Project
National Standard: 8.2 Demonstrate food safety and sanitation procedures.
8.3 Demonstrate industry standards in selecting, using, and maintaining food production and food
service equipment.
8.4 Demonstrate menu planning principles and techniques based on standardized recipes to meet
customer needs.
8.5 Demonstrate professional food preparation methods and techniques for all menu categories to
produce a variety of food products that meet customer needs.
8.6 Demonstrate implementation of food service management and leadership functions.
9.3 Evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans.
Objectives: I can design a restaurant with a menu that reflects the theme of my restaurant.
I can create an advertisement to promote my restaurant for my intended target audience.
I can select kitchen equipment that is appropriate for my type of restaurant.
Lesson Duration: 5-6 days. Depending on length of class time.
Materials Needed: Project description and rubric. Computer, internet access, writing utensil,
graph paper,
1. This project is designed to be done in a Foods 2 or Advanced Foods class. I have used this as
a final project.
2. I do recommend the students have multiple in class work days to work on this project. Due
to the length of the project it can be overwhelming for students.
3. Depending on student demographics and class size, the teacher may want to add another
work day for students.
4. My recommended timeline for this project:
a. Day 1: Introduce “Menu & Restaurant Design Project,” have work time
b. Day 2: Work Day in Class
c. Day 3: Work Day in Class (Students turn in grocery order for lab)
d. Day 4: Part 5: Lab
e. Day 5: Present/share menu and restaurant designs with the class
Created by: 2019 ©More Than Homemaking
