Food for the restaurant Sexy

Poster Example

Both negative and postive elements? Remember what was discussed in class...

Presentations Schedule

Final Presentations of your group restuarant concepts will be held during our slotted exam time: Wednesday, June 17, 2009 from 1pm - 3pm.

Integrating Text and Graphics (Reiterated Strategies)

Effective Language, continued (p. 558 - 560)

For a maximal presentatation, considering how you use writing and what kinds of writing becomes essential. The following strategies are useful to organize thoughts and graphics, and allow for your audience to follow along while you develop your ideas slide-to-slide.


1. Advanced Organizers - a statement that highlights the main points of the presentation and clarifies what you will discuss, and in what order. Use transitional phrases and specific, active language to outline where you will take audience. You may have many such advance organizers, which may serve as introductions into a. entire presentation, and/or b. sections where points are developed in steps and multiple examples.

The following is an example of an Advanced Organizer for entire presentation:

Chez Denise brings Paris, France to Chicago. From the first sight, our customers will have travelled across the globe without the expensive plane ticket. From the facade to the dining rooms to the singing of metal pans cooking the best French cuisine the city can offer, we intend to show you how the City of Love falls in love with the Windy City.


2. Using Memorable Language - appropriate, clear language is necessary, but so is langauge that will be vigourous and specific enough to paint your image in the audience's brains.

The above example includes some memorable language. Common references to Paris (City of Love) and Chicago (the Windy City) help build the connection. Also, "facade" is a French term, which sticks out in various ways: 1. "facade" is a concise description instead of
buidling's outside appearance" and 2. the word allows for the Paris to be brought in the language.

Also, there is reference to the customers in the description. All of the language specifically describes the following general things - the customers, the concept of the restaurant, the city/community.


3. Summaries - use some slides to summarize/conclude some of the previous slides. Too often we summarize first, telling audience how to look at everything. However, there is a difference between providing an advanced organizer and a conclusion. The conclusive summary indicates "this is what we talked about" while advance organizers provide "what we are going to expand on, and in what order."


4. Transitions - Rather than starting a new point from scratch, use slides like you would use paragraphs. Repeat some key words and phrases from the last slide (point) as you transition into a new slide (point).

Also, use transitional phrases such as "such as", "secondly," "in contrast to," etc. Go back in our blog to look at transitional devices

Entrepreneurial H*E*L*P

To help out with our business ventures, here is one link that may lead you to some data/material, if not only to broaden how you are looking at your proposal!

Here is one college's interesting website: North Dakota State's "Your Resource Guide to the Food Industry: Food Entrepreneur"

Again, to help inspire your final projects (as the one you're pitching to), here is some reading material that may or may not inspire, or even give you confidence, in your own ideas:

1) A Young Entrepreneur Makes Food, Not War

2) Uniting Around Food to Save an Ailing Town

3) QUICK BITE/Sea Cliff; Morning Coffee, Evening Sushi

4) A Southern-Fried Picnic, to Go

5) A New Era for Brooklyn's South Shore

PowerPoint Presentations*

Strategies for Success

*please print a copy of your presentation off, for professor, and in case of emergency

I. Of course, understand audience and purpose.

• In the final project, you are trying to persuade an investor by providing information of your restaurant concept, fully considering all business and cultural aspects of the proposal.
  

II. Organization / Development of Presentation

• The most important aspect of a presentation is the clarity, and ordering your information (from slide to slide) in a logical manner

• Remember Organizational Patterns, Chapter 7
  

• How are you starting the presentation? What information comes when?

• When do you discuss the economics? Do you include all of the money aspects at once, or spread throughout presentation?

• When do you discuss community and how your place fits in?

• Real estate – property value (rent, or buy?)

• Neighborhood?

• When do you discuss the food, the look of the restaurant, etc.?
  

III. Slide Rules

1. Each slide should be used effectively by having a smaller purpose that fits into the larger purpose of presentation.
2. Divide presentation into larger categories (see II. above) of information and break down each category with individual slides in individual sections for each category created.
3. Don’t spend too much time on one slide in presentation (30 seconds per slide).
4. Thinking of 1-3, each slide should be made reader-friendly. Don't stuff any individual slide with too much material. One slide=one purpose (like a paragraph!).
5. Use non-distracting graphics that fit within textual content. (Don't use offensive or controversial images, or random "cool" graphics just to get them in.) 
6. Balance out the text v. graphics in each slide.
7. Use backgrounds, fonts and other formatting techniques that will relate to your overall business concept. (Don't use neon colors for a "classy restaurant proposal"! But, if you're doing a retro-'80s place...gnarly.)

IV.  Content meets form: Re-hashed

• Legibility of font; appropriate font size
  
• A font that thematically fits presentation and restaurant
• Color of font and slide background to fit theme, too
  
• Graphics – variety of graphics; pictures or model of restaurant, including dining area, kitchen, outside look, and logo/sign; neighborhood shots
• Charts and Graphs: use to break down the budgetary concerns for at least the first year, and you may project the first five years!

V. Effective Language

• Short, uncluttered sentences
• Language that mimics the restaurant concept
• Language that is aware of its purpose within the PowerPoint (bullet points for numerous points, for example) 
• Verb choice appropriate to slide purpose
• Use of nouns over pronouns
• Support you main points with statistical/numerical data
• Reference your graphs and charts, and other graphics, in text. Don't just put in charts without prior interpretation of data...

Final Project:The Business of Food

Final Project Presentations (300 pts)
Due: Finals Week, June 15-19 (exact finals date TBA)

Prompt and Guidelines:

In groups of three, you will put together and make a 15-20-minute presentation to the class, using visual aids. Notice the plural in there; aids. The most basic visual aid will that you are required to use is a PowerPoint presentation. You must also put together a brief proposal (2-3 pages) with cited research, a poster and a sample menu. You must also hand in a Bibliography (Work Cited page) of researched data used in all documents.

Specifically, you are a group of burgeoning restaurateurs / restaurant owners. You have an idea for a restaurant, you’ve done your research on both the food and the business side, and you need a financial backer. You set up a meeting with a wealthy businessman and his group of lawyers and accountants. You must impress him with both a thorough consideration and outline of the economic aspects, as well as showing him your vision of what the restaurant will look like.

Immediately start research on restaurants and what kind of material goods (from building space to stoves to forks) will be needed and how much things cost (budget!). Those who choose option 2 should to immediately start looking up modern architectural terms, designs, etc. Both groups will benefit from understanding some of the basic/known figures and terms in either the culinary (cooking) or architectural worlds.


Expected Material:

1) Restaurant Concept business proposal

• With restaurant design/concept and other logistical considerations outlined
  
• Discuss menu items and approach towards customers
  
• Explanation/ rationale for concept (why your place will make money)
  
• Researched, thought out points (cited studies)
  
• Address budget concerns; show were money is going!
  

2) PowerPoint with visuals, and main points of proposal highlighted and visualized

• Use of graphics
  
• Use of bulleted points
  
• Clear, readable slides
  
• Prepared team speech to go along with slides
  

3) A poster/advertisement for restaurant that includes graphics, color and appropriate formatting and content choices

• Colors and fonts that fit concept
  
• Important logistical information, appropriate placed 
  
• A memorable slogan and/or content that fits concept
  

4) A sample menu for restaurant

• Content – example food dishes
  
• Design aspects
  

5) Bibliography (Work Cited Page) of research for project

6) One extra technical document – your choice…something group feels is needed for with presentation

7) Other visual/ audio aids: poster-board with restaurant sign; appropriate music (to enhance vision); a company website (this would be impressive and time-consuming, and those with skills and knowledge are encouraged to go with your guts!)