Question 1 You have recently acquired a small corner lot property to lease for your newest venture The concept is an upscale, fast paced coffeehouse, catered toward high income Manhattan consumers You also intend to offer breakfast and brunch catering in the Lower West Side area for groups of up to 50 people Give an example of what you think might be your 10 top selling food items, 5 top selling beverages, and at least 1 non food or beverage item Describe how profitable these items might be for your new venture, and make a list of purchases you will need to provide these menu items to your customers Question 2 You were recently hired as executive chef for a casual neighborhood bar in insert your location or a well known area to your students here The operating hours are from 5 p m to 2 a m last call, and it typically closes around 3 30 a m (these hours will likely change according to local and state regulations for businesses serving alcohol and should be changed at the discretion of the instructor before assigning to students) Answer the following questions in one or two sentences for each Give an example of your target customer What experience do these customers expect in your bar What beverages and foods should your bar offer to them Draw up a preliminary, one page menu for this concept For Further Discussion Question 1 Draw up a preliminary take out dinner menu with ten signature items that you think would appeal to the following consumer 36 year old businesswoman who works full time outside of the home, is married, and has three children, ages 5, 9, and 11 She is looking to buy an entire meal to take home for the family, would like it to be prepared with fresh, wholesome ingredients, and will spend no longer than 20 minutes waiting Discuss why you chose the items you did Question 2 (Group Exercise) You have a great offering of appetizers on your menu, but the restaurant's clientele is growing considerably older List five or more attributes or qualities of a dining experience you think an older clientele might want regarding appetizers, then come up with ten ideas How many products would you have to test, cost out, spec, and purchase to add three of these items Would these purchasing tasks influence which items you choose

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Question 1 You have recently acquired a small corner lot property to lease for your newest venture. The concept is an upscale, fast-paced coffeehouse, catered

Question 1

You have recently acquired a small corner lot property to lease for your newest venture. The concept is an upscale, fast-paced coffeehouse, catered toward high-income Manhattan consumers. You also intend to offer breakfast and brunch catering in the Lower West Side area for groups of up to 50 people. Give an example of what you think might be your 10 top-selling food items, 5 top-selling beverages, and at least 1 non-food or beverage item. Describe how profitable these items might be for your new venture, and make a list of purchases you will need to provide these menu items to your customers.

Question 2

You were recently hired as executive chef for a casual neighborhood bar in [insert your location or a well-known area to your students here]. The operating hours are from 5 p.m. to 2 a.m. last call, and it typically closes around 3:30 a.m. (these hours will likely change according to local and state regulations for businesses serving alcohol and should be changed at the discretion of the instructor before assigning to students). Answer the following questions in one or two sentences for each:

Give an example of your target customer.
What experience do these customers expect in your bar?
What beverages and foods should your bar offer to them?
Draw up a preliminary, one-page menu for this concept.

For Further Discussion

Question 1

Draw up a preliminary take-out dinner menu with ten signature items that you think would appeal to the following consumer: 36-year old businesswoman who works full-time outside of the home, is married, and has three children, ages 5, 9, and 11. She is looking to buy an entire meal to take home for the family, would like it to be prepared with fresh, wholesome ingredients, and will spend no longer than 20 minutes waiting. Discuss why you chose the items you did.

Question 2 (Group Exercise)

You have a great offering of appetizers on your menu, but the restaurant's clientele is growing considerably older. List five or more attributes or qualities of a dining experience you think an older clientele might want regarding appetizers, then come up with ten ideas. How many products would you have to test, cost out, spec, and purchase to add three of these items? Would these purchasing tasks influence which items you choose?