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Quick Serve Restaurant Management Event QSRM-14 District Event 1 CAREER CLUSTER Hospitality and Tourism CAREER PATHWAY Restaurant and Food Beverage Services Pathway INSTRUCTIONAL AREA Information Technology QUICK SERVE RESTAURANT MANAGEMENT EVENT PARTICIPANT INSTRUCTIONS PROCEDURES 1. The event will be presented to you through your reading of these instructions, including the Performance Indicators and Event Situation. You will have up to 10 minutes to review this information to determine how you will handle the role-play situation and demonstrate the performance indicators of this event. During the preparation period, you may make notes to use during the role-play situation. 2. You will have up to 10 minutes to role-play your situation with a judge (you may have more than one judge). 3. You will be evaluated on how well you meet the performance indicators of this event. 4. Turn in all your notes and event materials when you have completed the role-play. PERFORMANCE INDICATORS 1. Calculate food costs and determine ways to meet goals. 2. Determine menu pricing. 3. Outline steps to remedy specific problems. 4. Explain key factors in building clientele. 5. Demonstrate awareness of capabilities and limitations of the operations. QSRM-14 District Event 1 EVENT SITUATION You (the student) are to play the role of the manager of Bob’s Burgers, an established locally owned fast food restaurant. The store’s owner, , has asked you to deal with an increase in the cost of food at the restaurant. Your main supplier of food has increased your food cost by five percent to compensate for the continual increase of gas prices the supplier must pay for. Mr./Ms. Jones has asked you (the store manager) to make recommendations on how to increase the price of food at Bob’s Burgers to make sure profits are at least the same as in the past. The restaurant has been competing well with the big chain burger restaurants because it implemented its own value menu when the big restaurants came to town. The price increases have made all the products on the value menu less profitable but two of the popular items are now not profitable enough to keep on the menu (the small burger and small shake). The cost of the small burger is $1.50 The cost of the small shake is $2.00 The rest of the value menu consists of small fries for $1.00, small onion rings for $1.50, small sodas for $1.50, small chicken sandwich for $2.00, and ice cream cones for $.50. The vast majority of the sales come for the value menu, and the owner feels the operating costs will remain constant, along with the sales, as long as the customers are happy with the new prices on the value menu. The owner does want you to also explain the way you would go about marketing the new prices and gave you permission to keep the prices the same, or slightly less, if the customers’ order a combination meal from the value menu instead of individual items. He/she only wants the burger or chicken to be combined with the small fries or onion rings for a deal, but feels a combo deal may increase the sales enough to compensate for the five percent food cost increase. 2 QSRM-14 District Event 1 JUDGE’S INSTRUCTIONS DIRECTIONS, PROCEDURES AND JUDGE’S ROLE In preparation for this event, you should review the following information with your event manager and other judges: 1. Procedures 2. Performance Indicators 3. Event Situation 4. Judge Role-play Characterization Participants may conduct a slightly different type of meeting and/or discussion with you each time; however, it is important that the information you provide and the questions you ask be uniform for every participant. 5. Judge’s Evaluation Instructions 6. Judge’s Evaluation Form Please use a critical and consistent eye in rating each participant. JUDGE ROLE-PLAY CHARACTERIZATION You (the judge) are to play the role of the owner of Bob’s Burgers, an established locally owned fast food restaurant. You have asked the student (the store manager) to deal with an increase in the cost of food at the restaurant. Your main supplier of food has increased your food cost by five percent to compensate for the continual increase of gas prices the supplier must pay for. You have asked the store manager to make recommendations on how to increase the price of food at Bob’s Burgers to make sure profits are at least the same as in the past. The restaurant has been competing well with the big chain burger restaurants because it implemented its own value menu when the big restaurants came to town. The price increases have made all the products on the value menu less profitable but two of the popular items are now not profitable enough to keep on the menu (the small burger and small shake). The cost of the small burger is $1.50 The cost of the small shake is $2.00 The rest of the value menu consists of small fries for $1.00, small onion rings for $1.50, small sodas for $1.50, small chicken sandwich for $2.00, and ice cream cones for $.50. 3 QSRM-14 District Event 1 The vast majority of your sales come for the value menu, and you told your manager you feel the operating costs will remain constant, along with the sales, as long as the customers are happy with the new prices on the value menu. You gave the manager permission to keep the prices the same or slightly less if the customers’ order a combination meal from the value menu instead of individual items because combo meals may increase the sales enough to compensate for the price. You did say you only want the burger or chicken to be combined with the small fries or onion rings for a deal. Questions: 1. What do you think we should do if the prices changes start to affect the sales? 2. Do you think we should change the prices of the other items on the menu that are not as popular as well? 3. Why did you choose the items you chose when it came to increasing the prices? Possible Solution: The students have several possible ways to look at this problem. They could just increase the cost of menu items by five percent across the board ($.05 on a dollar) or just make sure to increase the two items that can no longer remain at the current price (burgers and shakes). They could also raise prices but create combo meals at a slightly lower price. These would be some of the more realistic ways to deal with the increase in food costs, but if the operating costs and sales remain the same then increasing the prices of the most popular items five percent should keep your profits the same as before. 4 QSRM-14 District Event 1 JUDGE’S EVALUATION INSTRUCTIONS Evaluation Form Information The participants are to be evaluated on their ability to perform the specific performance indicators stated on the cover sheet of this event and restated on the Judge’s Evaluation Form. Although you may see other performance indicators being demonstrated by the participants, those listed in the Performance Indicators section are the critical ones you are measuring for this particular event. Evaluation Form Interpretation The evaluation levels listed below and the evaluation rating procedures should be discussed thoroughly with your event chairperson and the other judges to ensure complete and common understanding for judging consistency. Level of Evaluation Interpretation Level Exceeds Expectations Participant demonstrated the performance indicator in an extremely professional manner; greatly exceeds business standards; would rank in the top 10% of business personnel performing this performance indicator. Meets Expectations Participant demonstrated the performance indicator in an acceptable and effective manner; meets at least minimal business standards; there would be no need for additional formalized training at this time; would rank in the 70-89th percentile of business personnel performing this performance indicator. Below Expectations Participant demonstrated the performance indicator with limited effectiveness; performance generally fell below minimal business standards; additional training would be required to improve knowledge, attitude and/or skills; would rank in the 50-69th percentile of business personnel performing this performance indicator. Little/No Value Participant demonstrated the performance indicator with little or no effectiveness; a great deal of formal training would be needed immediately; perhaps this person should seek other employment; would rank in the 0-49th percentile of business personnel performing this performance indicator. 5 QSRM-14 District Event 1 QUICK SERVE RESTAURANT MANAGEMENT, Participant: _____________________ 2014 I.D. Number: ____________________ JUDGE’S EVALUATION FORM DISTRICT EVENT INSTRUCTIONAL AREA: Information Technology Did the participant: Little/No Below Meets Exceeds Judged Value Expectations Expectations Expectations Score PERFORMANCE INDICATORS Calculate food costs and determine 1. 0-1-2-3-4-5 6-7-8-9 10-11-12-13 14-15-16 ways to meet goals. 2. Determine menu pricing. 0-1-2-3-4-5 6-7-8-9 10-11-12-13 14-15-16 Outline steps to remedy specific 3. 0-1-2-3-4-5 6-7-8-9 10-11-12-13 14-15-16 problems. 4. Explain key factors in building clientele. 0-1-2-3-4-5 6-7-8-9 10-11-12-13 14-15-16 Demonstrate awareness of capabilities 5. 0-1-2-3-4-5 6-7-8-9 10-11-12-13 14-15-16 and limitations of the operations. Reason effectively, use systems 6.
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