STUDENT 11: Restaurant Owner – Menu Design

Length = 1 weeks

You will use fractions, unit conversion, markup, and unit sales as you create a menu and associated recipes for a restaurant.  You will calculate cost of cooking, sales prices, and basic costs of running a Restaurant.

  1. Research and produce recipes for various foods.
  2. Increase the ingredients proportionally to match the required servings.
  3. Design a menu and price per serving based on a percent markup.
  4. Estimate profits of the restaurant.

 11.1 More Work With Fractions

If you recipe makes enough for 10 people and you need to feed 30 we must multiply everything by 3. But the recipe calls for 1/2 a cup. This lesson reminds you how to multiply 1/2 a cup by 3 and other simple calculations.

11.2 Recipe Conversions

My recipe feeds 4 people, but I want to make it for 20 people.  Learn how to scale a recipe up or down.

11.3 Creating a Menu

I’ll have the “Hamburger With Everything On It” but hold the pickles, tomato, lettuce, mustard, Ketchup, buns, and meat…  Learn how to design a menu with price per serving, and why it is necessary to add a “markup” to the item’s price.

Helps & Hints

  • Bring in sample menus from restaurants.
  • Compare prices from different places that serve the same foods.
  • Compare the costs of the ingredients from different stores.
  • Compare two different recipes for the same food.  Try to determine if the difference is proportional, or is an actual change in quantities.