iRubric: Restaurant Concept Project rubric

The concept statement includes one or two of the 5 "W" categories only & identifies type of establishment specifically and accurately. Does not identify theme or marketing vision.

The concept statement includes the type of restaurant (fast food, full service, fine dining), the restaurant name and theme, target market (type of people and ages), concept related food, and why you chose your theme and why your theme is unique. Answers 4 of the 5 "W" categories accurately. Identifies theme but marketing vision is vague and is barely compelling

The concept statement includes the type of restaurant (fast food, full service, fine dining), the restaurant name and theme, target market (type of people and ages), concept related food, and an explanation about why you chose your theme and why your theme is unique. Answers all 5 "W" categories accurately. Identifies marketing vision & theme but just compelling.

The concept statement includes the type of restaurant (fast food, full service, fine dining), the restaurant name and theme, target market (type of people and ages), concept related food, and an explanation about why you chose your theme and why your theme is unique. Answers all 5 "W' categories accurately. Identifies marketing vision & theme and truly compelling.

Design and layout is incomplete. Decor does not reflect restaurant concept.

More than 3 of the following items were missing in the restaurant design: table settings, decorations, dishes, cutlery and music. Decor includes complete restaurant layout which accurately reflects restaurant concept.

2-3 of the following items were missing in the restaurant design: table settings, decorations, dishes, cutlery and music. Decor includes complete restaurant layout which accurately reflects restaurant concept.

All of the following items were included in the restaurant design: table settings, decorations, dishes, cutlery and music. Decor includes complete restaurant layout which accurately reflects restaurant concept.

Pricing is missed on products. Not a final price determined at a 27-33% food cost.

Line extension have 4 or more errors in them. Portion cost not realistic. 27-33% food cost achieved and is close to accurate.

Line extension have few errors less than 3. Portion cost realistic. 27-33% food cost achieved and is close to accurate.

All items costed accurately reflecting prices. 27-33% food cost achieved. All line extensions accurately reflect prices. Portion cost makes sense.

Shopping list was submitted late or over the $150 budget.

Shopping list is missing more than 2 items. Submitted on time, within the $150 budget.

Shopping list is missing 1-2 food items. Submitted on time, within the $150 budget.

Shopping list has all food items. Submitted on time. Within the $150 budget.

No evidence of effort is put forth. Concept is lacking in development.

There is some evidence of effort put forth. Project is not neat, organized and cohesive. Concept is lacking originality or students executed the concept poorly.

There is evidence of effort put forth. Project is neat, organized and cohesive. Concept is lacking originality or execution was not best of their ability.

Clear evidence of effort put forth, project is neat, organized and cohesive. Concept is well thought-out and unique. Students executed concept to the best of their ability.

Students did not submit necessary documents on time.

Documents are not presented in a neat, typed,
professional folder. 3-4 required items are missing.

Documents are neat, typed in a professional folder. 1-2 required items are missing.

All documents are presented in a neat, typed, professional folder. No required items are missing.