In this initial phase, students brainstorm and refine their pop-up restaurant concept. This includes identifying the target market, theme, and unique selling points. Students will learn the importance of aligning their culinary vision with business goals, ensuring relevance to current market trends.

• Define the restaurant's theme and concept.
• Research target demographics and customer preferences.
• Identify unique selling propositions (USPs) for the restaurant.
• Analyze current market trends in the food industry.
• Develop a preliminary mission statement for the restaurant.
• Collaborate with team members to finalize the concept.
• Create a visual mood board to represent the concept.
• Present the concept to peers for feedback and refinement.

This section focuses on designing a menu that complements the restaurant concept while considering cost, pricing, and customer preferences. Students will explore menu design principles, ingredient sourcing, and seasonal considerations. This phase emphasizes the balance between creativity and profitability in menu creation.

• Develop a draft menu with dishes that align with the concept.
• Calculate food costs for each menu item to ensure profitability.
• Incorporate seasonal ingredients and local sourcing strategies.
• Design the menu layout for aesthetic appeal and readability.
• Conduct a taste testing with peers to gather feedback on dishes.
• Revise the menu based on feedback and cost analysis.
• Create a final menu design for presentation.

In this phase, students will create a detailed business plan that includes financial projections, operational strategies, and marketing plans. This section emphasizes the importance of structured planning in ensuring the feasibility and sustainability of the restaurant concept.

• Outline the business model and revenue streams.
• Create financial projections, including startup costs and breakeven analysis.
• Develop operational strategies for staffing and supply chain management.
• Identify potential risks and mitigation strategies.
• Draft a marketing strategy that includes online and offline tactics.
• Collaborate with team members to finalize the business plan.

This section focuses on developing effective marketing strategies to promote the pop-up restaurant. Students will learn about branding, social media marketing, and customer engagement techniques that are essential for a successful launch.

• Create a branding strategy that reflects the restaurant's identity.
• Develop a social media marketing plan for pre-launch and launch phases.
• Design promotional materials such as flyers and digital ads.
• Identify partnerships with local businesses for cross-promotion.
• Plan a launch event to generate buzz and attract customers.
• Evaluate the effectiveness of different marketing channels.

In this phase, students will focus on enhancing team dynamics and collaboration skills. They will learn about effective communication, conflict resolution, and leadership within a culinary team, which are crucial for the successful execution of the pop-up restaurant concept.

• Establish team roles and responsibilities.
• Develop a communication plan for regular updates and feedback.
• Practice conflict resolution techniques through role-playing scenarios.
• Conduct team-building exercises to strengthen collaboration.
• Reflect on individual contributions and team dynamics.

This final phase involves executing the pop-up restaurant and gathering feedback. Students will implement their plans, manage the event, and evaluate the overall experience. This phase is crucial for understanding real-world challenges and customer interactions.

• Execute the pop-up restaurant event, managing all aspects of service.
• Collect customer feedback through surveys and direct interactions.
• Analyze feedback to identify strengths and areas for improvement.
• Reflect on the overall experience and lessons learned.