Theme Park Apprentice 8: Challenge 3 - Dining Experience

June 19, 2016, 12:40 AM

Challenge 3: Dining Experience

There is more to a theme park than just rides and attractions. Many theme park visitors enjoy shows, as this can provide a nice way to allow visitors to get out of the heat and get off their feet for a bit. It is also very likely that they will decide to eat at least one meal in the park. However, with the crowds of a peak day, some visitors may feel the need to rush meals and/or skip shows in order to get everything in. Your challenge, therefore, is to remedy this problem by combining the two into one.

The Challenge:

For this challenge, you are to create a dining experience that includes both a meal component and a show component. You are welcome to do this however you like, either with the meal and show being separate parts of the experience or having visitors dine while viewing the performance. However, everything must be tied together and fit into the theme. Your restaurant may be either a buffet or a full service restaurant, but it should be a top tier dining experience that may require advance reservations, particularly on busy days.

The Proposal:

For this challenge, your proposal should be 3-5 pages and should include:

-The name of your dining experience and its location within your park
-An overview of the experience...think of this as what you’d find on the park’s website
-A sample menu for the restaurant, including approximate prices
-A detailed look at the experience, including a thorough description of the facility and a complete runthrough of the show
-Anything else you feel is necessary to complete your proposal

The Deadline:

All proposals must be submitted by Saturday, June 25th at midnight.

Replies (22)

June 19, 2016, 5:40 AM

Question. Do all "Seatings" need to include the show, or is it possible to have the restaurant run in "Food Only" time during the peak, and "Dinner and a show" mode in the off peak, using the show to attract footfall (and perhaps discourage people visiting in the peak)?

June 19, 2016, 7:47 AM

In a sly reversal of Chad's question, can the show also be made available to non-diners? I'm thinking like the "groundlings" of Shakespeare's time (there is a unique Russian version of this in their banquet tradition). Bring more eyes to the live spectacle, but keep one experience as a premium?

Edited: June 19, 2016, 10:05 PM

You may operate the restaurant as food only during certain times of the day, but you must offer the complete experience at least once per operating day. You may vary the showings as appropriate, but this should be a permanent attraction in your park, not a seasonal event.

As for doing the show without the dining, I'll need to check with the other judges. For now, I'm going to say that allowing guests to view the show without dining may be possible, but you must offer the dining with each performance and cannot operate it as just a show.

Edit: After discussion with the other judges, we've come to the decision that it is acceptable to operate solely as a restaurant for portions of the day and as a full dining experience (meal & show) at other times, but both must be made available to guests on any regular operating day. If you wish to operate as a regular restaurant, you must have an exclusive menu for show participants that includes offerings not available during general restaurant operation. We have also decided that you may not use this as solely a show and therefore non-diners should not be able to participate. We're looking for more of a dinner theater attraction than something like the Golden Horseshoe, with the concession of restaurant only operation to allow the park to keep the restaurant open and keep making money when crowds may not justify filling the day with shows. Think about a location that does character may be able to dine when the characters are not present, but you can't just walk in and meet the characters without sitting down for the meal.

June 21, 2016, 4:44 PM

Coming to Flashback: The Theme Park - Join us in our Secret Lair for a dining option that is.... Well, if we told you we'd have to... you know.

And coming to Winter Wonderland: Would you like to be, under the sea....?

June 22, 2016, 8:48 AM

Do we have to do an entire detailed menu or just a couple major entrees?

June 22, 2016, 12:05 PM

Christopher, you do not need to list every single item available at your restaurant, but you should provide a sampling of what is available. Assuming you are not going with a single set menu (where everyone receives the same meal), you should include 2-3 starters, 3-5 entrees (with applicable sides), and 2-3 desserts. You are welcome to include more than this if desired, but treat these as minimums.

Edited: June 24, 2016, 11:20 AM

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Glorious Kiev, Buyan Park

”Witness the live spectacle of Alexander Nevsky’s triumphant Battle on the Ice while banqueting in sumptuous medieval splendor.”

Over the centuries, foreign travelers have commented on the sense of excess in Russian culture. This is expressed most frequently in the traditional Russian meal, which can rightly be called a performance. The presentation of the food itself is a work of theater, tracing its roots to the formal banquets of medieval Kiev. In Russia and across Europe during the Twelfth and Thirteenth Centuries, the very first dinner theaters emerged in the halls of kings and tsars. Performers would accompany each course, until the banquet evolved in time into a storytelling extravaganza. Buyan Park strives to recreate this ancient art with a modern set of eyes.

Slavic culture first emerged in the Middle Ages from under the yoke of oppressors. Theirs was a land of celebration. The Slavic banquet feast is meant to celebrate a victory in battle or a national hero long gone. Within Glorious Kiev, “The Feast of Alexander Nevsky” is such a feast, honoring the greatest figure in Russian history...

Alexander Nevsky was a Prince of Novgorod, a Grand Prince of Vladimir, a warrior and ruler without equal. He rid ancient Kiev of foreign invaders and helped create the Russian nation. He is Russia’s patron saint, honored in Orthodox feasts of remembrance, a true Russian legend. Buyan Park now celebrates that legend with food and festival!

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Reservations & Pricing
Tickets cover performance, food and drinks.
ADULTS: 2,500 rubles (approximately $40 U.S.)
CHILDREN: 1,000 rubles (~$15)

Reservations to “The Feast of Alexander Nevsky” can be made in advance by phone or online. Day-off reservations are available at The Great Gate of Kiev or The Great Hall of Prince Vladimir. Advance reservations may be bundled with park tickets for a 300 ruble ($5) discount.

Show Times
LUNCH: 11:00 & 1:00
DINNER: 5:00 & 7:00
SHOW DURATION: Approximately one hour and fifteen minutes

Because the pageantry includes live horses, Buyan employs rotating casts. Multiple horse teams are at rest during any given performance, allowing the “Feast” to run seven days a week without going dark.

Façade - The Great Hall of Prince Vladimir
Guests to “The Feast of Alexander Nevsky” assume the role of Thirteenth Century revelers. They have gathered before The Great Hall of Prince Vladimir for a celebration of Alexander’s recent military victories. Banners declare the feast and immortalize Alexander. The Banquet Hall is a work of monumental Kievan architecture, made of whole logs many feet thick. Fine multicolored ornamentation makes it a palace fit for a tsar.

Lobby - Vladimir’s Armory
Diners may assemble up to half an hour in advance within the palace lobby. It is as grand as the exterior, with torch-lit chandeliers made from knights’ helmets. This is the Prince’s armory, where various martial instruments are displayed. Armor, weaponry, all finely hewn and inlayed. The Epic Spirits Bar - fashioned from the remains of a captured Teutonic war cart – plies thirsty diners with hearty medieval beverages.

The hour draws near. A festooned singer emerges on the second level. He croons about the coming feast. Triumphant doors with gold inlays open below; servers in festive regalia usher diners to the inner sanctum based on their dining assignments.

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Theater – The Banquet Hall
The main banquet hall is arranged in amphitheater style, with semicircular stands facing a stage. This space is warm with textiles, mahogany and a vaulted ceiling. The main stage is hidden behind a stupendous curtain. Smaller platforms before it are used by servers, clowns and musicians.

Entertainment is already underway. Minstrels provide music, both sacred and profane, upon the svirel, the treshchotka and, yes, the gusli. The minstrels also double as skomorokhs, Slavic harlequins, who perform comic dances aligned with the peaks and lulls of the meal itself.

Dining is divided into five sections. Each section has five rows of tiered longtables with individual seats, granting everyone unobstructed views of the stage. Each row seats 20, with 100 diners per section and 500 diners for every performance (totaling 2,000 diners daily). These numbers are commensurate with modern dinner theaters.

Every section is assigned a dedicated serving team. Servers themselves are a part of the performance. Each new course is presented with great pomp and circumstance upon glistening golden plates. Clowns take center stage as a distraction whenever plates are cleared. Our service is painstakingly designed according to the ancient Slavic traditions, ensuring authenticity.

The Meal
The mighty oak tables already boast koravai - loaves of salted wedding bread, a symbol of Russian affluence. Every setting includes illuminated manuscripts listing the four courses. For each course, guests may select between two options. The children’s menu offers similar fare for the younger palate. Diners with food restrictions, such as allergies or kosher needs, may alert their servers.

Today’s menu is but an example of what “The Feast of Alexander Nevsky” serves. The menu rotates seasonally, based in part on the Orthodox calendar. Our chefs use locally-sourced, seasonally-appropriate ingredients. Recipes are taken directly from period sources. Anachronistic elements, such as vodka or New World crops, are nowhere to be found. Each course includes vegetarian options (*). Unlike certain medieval restaurants, silverware is provided for convenience’s sake.

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In addition to water, a round of specialized kvass is offered with the first and third course. Kvass is made from fermented rye bread and sweetened with seasonal fruits, berries and mints. It is a longstanding Russian favorite, as popular today as a thousand years ago, and enjoyed by all ages. Unique flavors available at the feast include lemon and wild apple.

Two rounds of alcoholic beverages are available for an additional 600 rubles ($10). These include:
Medovukha - Slavic honey alcohol similar to mead
Pivo - Beer as it was first presented to the Rus’ circa 1284

First Course – Zakuski (Appetizers)
*Purslane salad - With mint sprigs and wild strawberry, tossed in vinegar
Savory pirozkhi - Bite-sized fried dough stuffed with beef, rice and onions

Second Course – Soups
*Shchi - Cabbage soup with onions, carrots, herbs and sour smetana
Borscht - Soup made of beef stock and beetroot, with sautéed vegetables and dill

Third Course – Entrées
*Vegetable pie - Savory pie stuffed with mushroom, harvest vegetables and cheese
Roast wildfowl - Herb-spiced and served with roast local vegetables and rice

Oftentimes in the past, longer-form pageantry accompanied entrées. Today is no different! A dramatic flood of stage lighting marks the rising of the curtain, to reveal a second, grander curtain. A tapestry the size of the theater depicts Alexander Nevsky in battle. Music echoes – the First Movement (0:00 – 3:30) of Sergei Prokofiev’s stupendous 1939 cantata “Alexander Nevsky, Op. 78” heard here in its entirety. (This work enters Russian public domain in 2021, just in time for Buyan Park’s opening!) The entirety of Prokofiev’s stirring piece, 40 minutes long, accompanies a live historical reenactment spectacular!

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Guests savor their entrées while stuntmen, horsemen and soldiers – reenactors from local Russian troupes, many of them volunteers – wordlessly recreate Alexander’s campaign against the Germans. With Twentieth Century music, modern lighting and special effects, Buyan Park takes liberties in mounting this spectacle. This is with purpose, to grant today’s audiences the same sense of awe as the medieval Rus’.

Second Movement – Song about Alexander Nevsky (3:30 – 7:00)
The second curtain rises, as does a celebratory choir. On stage is the rural Slavic hamlet of Pskov in the slowly growing morning light. As the music ramps up, Pskov awakens with life. Villagers roam the marketplace. Farmers plow. Revelers dance. In three and a half festive minutes, medieval life is shown with warmth and affection.

Third Movement – The Crusaders in Pskov (7:00 – 13:45)
Lights redden! Music darkens! Foreign invaders crash onto the stage, from the sides, from the aisles! Teutonic knights from Germany and the Holy Roman Empire, many on horseback. They ransack poor Pskov! Villagers fight back with scythes and pitchforks, but are easily dragged away.

The Black Captain, in a fearsome horned helmet, sets Pskov aflame! With a mixture of live pyrotechnics and projection mapping, Pskov blazes and crumbles into ashes.

Lights fade...

Fourth Movement – Arise, Russian People! (13:45 – 16:00)
The stage reappears, newly dressed as regal Novgorod. Rousing fanfare marks the official entrance of Alexander Nevsky himself, in gold-tinged armor upon a magnificent steed. Pageantry follows. Alexander gathers up his troops. They are ragtag and boisterous. Soldiers gather swords. Generals mount horses and wave sigils.

Fifth Movement – Battle on the Ice (16:00 – 28:00)

Prokofiev’s transcendent “Battle on the Ice”

A new scene, a new setting: A snowy wasteland, Pskov smoldering in the distance. Alexander’s men arrive girded for war upon the iced-over surface of Lake Peipus. Martial fanfare grows. The German horde slinks in from the west, from stage right. Warriors rattle their sabers, spears and arrows.

War commences! For 12 minutes, the Battle on the Ice wages, an epic spectacular of swordsmanship and horse riding and stunts! Broadswords trade blows from horseback. Spearmen charge. Heroes emerge. Victory seems within grasp, then fades away, as the tide turns again and again. The sun sets and the skies grow ever redder.

Soon, ice underneath the warriors’ feet cracks! Water seeps onto the stage from below. (Puy du Fou’s “Mousquetaire de Richelieu” proves this trick doable.) The battle wages eternal amidst waves, a tangle of men and horses. The final confrontation begins! Alexander duels on foot against the Black Captain in ankle-deep floods! Every strike is accompanied by tremendous watery bursts!

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At last Alexander strikes a victorious blow! The Germans are defeated. Calmer music takes over as the Slavic forces, wearied but triumphant, clear the field of battle.

Sixth Movement, Final Course – Desserts (28:00 – 34:00)
The tapestry lowers. Somber blue lighting accompanies reflective music. Servers return in a processional style, carrying with them dessert:

*Sweet pirozkhi - Fried dough stuffed with wild raspberry, topped with honey
*Blini - Small Russian pancakes served with local fruit jellies

All lighting fades, save for candles on the longtables illuminating this final course. Now is a necessary moment of reflection after the thrill of battle.

Final Movement – Alexander’s Entry into Pskov (34:00 – 39:20)
Celebratory music swells! The tapestry rises one final time onto Pskov. The town is under repair, scaffolding around its newly built steeples. The entire cast appears in the town square: Alexander and his forces, the good people of Pskov, the imprisoned invaders, even the minstrels and jesters. All freed Russians join together in dance.

As the music climaxes, Alexander Nevsky invites all diners to join him and his countrymen in the Grand Procession. Diners collect their belongings and parade joyously alongside the cast. Performer and spectator exit the theater and return as one to Glorious Kiev, where they mingle publicly at the steps of the Great Hall in the afterglow of our feast.


Buyan Park strives to combine historicity with modern grandeur. “The Feast of Alexander Nevsky” is a deft fusion of feast and pageant dedicated to medieval Slavic culture. Diners savor a multi-sensory experience, with food and music and show combined into a singular spectacle. Our banquet is exciting, new, nostalgic and reverential. It speaks deeply to the very soul of the Russian people!

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Edited: June 24, 2016, 4:08 PM

The Lair / The Octopus’ Garden
Nb – Due to the “dual” nature of the park, this experience has two distinct experiences depending on whether the park is operating as “Flashback” or “Winter Wonderland”.  As such, this will appear as two pitches for the same space - no simple winter overlay here. The Focus is on “The Lair” however.
Nb2 – I am using British English.  This means “entrée” is the what an American would refer to as an “appetizer”.  No idea where this idea that the French word for “entrance” might mean “main course” came from....

The Lair presents – the V.I.L.E. Supervillain of the year awards
Flashback: The Theme park
(Not officially allocated to a specific land, but will sit at or near the meeting point of Atlantic boardwalk, The Pleasure gardens, and the “reserved” expansion area for aquatic attractions).

Suggested age - 14+
Elevator Pitch: Its that time of the year again, the V.I.L.E. Supervillain of the year Awards which recognise outstanding contributions to the field of Supervillinary.  Join this years winner in the Groto as the V.I.L.E. judges award him the Supervillain of the year award.  Along the way expect him to reveal his most dastardly plot to destroy civilisation and/or the world, a plan which just happens to be reaching its crescendo tonight!  Will his plan succeed? Can MI6 foil it in time? Will the winner even survive the award show, and just What is in that delicious soup?
This isn’t a whodunit, it’s a WhoWillDoIt?
The Concept:
Not only have stories of Spies been entertaining us for decades,  comedies based on spies have been giving us laughs for almost as long – TV’s Get Smart, Cinema’s Austin Powers, the original cinema version of Casino Royale, the Video game “Evil Genius” just to name a few.  Ridiculous gadgets, over the top villains with crazy schemes and lairs, and of course the audiences that love them.
The Lair takes audiences into a supervillain’s underwater lair, which is set up not (just) for world domination, but to celebrate a villain (who’s name changes with the actor playing it), who has been named V.I.L.E.’s supervillain of the year.  Not satisfied just to get the ward, the villain has ensured that his latest plot for world domination, or destruction, is timed to begin tonight.

Of course, he is a supervillain, so he’s not content with just pushing the button!  The villain will walk attendees through some of the highlights of his villainous career, as well has his overly complicated and ridiculous scheme, with the end of the world scheduled for the end of the show.  Along the way guests will be treated to other acts, such as singers singing classic songs from the classic James Bond (and similar) movies, and awards for other V.I.L.E. supervillain who have won lesser awards for ridiculous reasons.
MI6 of course is on the case, and throughout the show they will try to thwart the scheme by going after the villain himself.  Can they succeed?  Will the villain only live once? Will Tomorrow die?  Will I run out of movie title puns?  There’s only one way to find out!

The Lair operates during the Flashback: The Theme Park operation season. It is also hireable for corporate events and private parties - with or without the show - outside of this season for dinner and lunches (the latter only when Winter Wonderland is not operating).
The Lair opens for the full show and banquet around 7:30pm with 3  and 4  course options available.  A truncated lunch performance of 2 – 3 courses is performed around 12:30.  There is no breakfast or pre-lunch service.
The Restaurant remains open after the 12:30 showing for Al-A-Carte on demand service until the kitchen closes at 6:30 to allow for required breaks for the kitchen staff ahead of the Main banquet; guests who are dining Al-A-Carte are permitted to remain until 7:00, when the dining room is closed to allow for cleaning and preparation for the Main Banquet.
Guests who are dining Al-A-Carte don’t completely miss out, performers from the shows take the stage to perform the songs used in the main show, until the kitchen closes (entertainment ceases at this time as a subtle signal to encourage guests to depart).


The Lair is, as its name suggests, a supervillain lair.  As such, it is presented as being underwater you will need to descend to a lower level – a Glass spiralling Staircase surrounds a glass elevator shaft, decorated in what appears to be gold and other expensive materials in a very gaudy/showy way. 
Once you reach the lower level, it opens out to a Cabaret like area that wouldn’t be out of place in the 1950’s or 60’s. Much of the “wall” is actually a surrounding fish tank presented as being part of the nearby bay just bear the entrance (so there are some illusions to give the impression of further distance).
The restaurant continues this showiness in the styling of the furniture and the table ornaments.
Next to the stage area is a pool.  The water here is somewhat murky hiding a fake “Submarine” hidden within.  The Submarine is used for the villain’s Entrance.
In order to keep the show fresh each time, its not possible to specifically “Script” any given show.  The park employs a company of actors who change between roles – this weeks “villain” might have been the MC last week, and the week before a MI6 agent.  Each “villain” has their own unique name, back story and scheme, meaning that if you experience the show this week, and bring your friends next week, you won’t experience the same show twice.  If that’s not enough the entertainers will be encouraged to ad-lib and improvise, improving the “freshness” of the show, and other elements will be somewhat randomized..

As Guests enter a band is playing classic showtunes, Cabaret hits, and songs associated with spy movies. The band continues to play as guests select their menu options and receive their first drinks
At the start of the show, the villain is introduced by the MC as the villain of the year.  They will have some discussion, and the Villain will announce that their most dastardly plot ever is not only in motion, but that it will be completed tonight…. But First, the Villain feels the need to explain how they got to where they are, and how the plan came to fruition.  After recounting a few stories of childhood villainary (Stealing candy from babies, taking over the school, etc) the MC will suggest they take a little break, ad come back for more later.  A Musical act will take the stage playing old stage tunes and cabaret classics and ends in a James Bond theme song; meanwhile the first course will be served for all diners
After nearly all, if not all the guests have eaten, the MC will take back to the stage and award one of the minor V.I.L.E. awards for some ridiculous contribution to super villainary, and then will be rejoined by the villain who will be pressed for points on his scheme by the MC, but the villain will instead talk on a tangent about some events in his teenage years – a story of rejection ending in some acts of supervillinous revenge (sabotaging a prom or other event).  Like the last it will involve some ridiculous events that will get the audience laughing along.  After the peak of the story is complete  he’ll say the line “And THAT is when I had the idea for my latest scheme”
This will be the cue for one of the MI6 agents to make their first  attempt of the night to either capture, subdue, or assassinate the villain.  The methods and order vary each performance – to help make the villain’s performance more believably surprised the actor playing the villain is only told which method will be for which attempt if, and only if, there is a potential health and safety issue or the villain needs to be in a specific position for the attempt to either work for fail.
Examples – One attempt will manifest as a MI6 agent in the surrounding water, attempting to plant a device on the glass wall – only to be thwarted when what appears to be a shark starts to chase after him (the shark may, or may not, have a laser attached – Doctor Evil style).  Although an actor (or actors), or plants in the wait staff will be prepared to “sound the alarm” about the agent, the villain would not be made aware.  Another attempt might involve the chandelier narrowly missing the villain as it falls (Loosened by an agent holding the rope keeping it up on the side) in this case the villain would be told that this attempt is going to happen to ensure that he appears to be close to the fall, but actually is a safe distance behind it.
The MI6 agent is soon “removed” by V.I.L.E. goons (if necessary) and the MC suggests again a song interlude whilst the villain settles his nerves.  This begins the second food service, again accompanied by musical acts as described before.
Following the Second food course, another minor award will be given out, and the villain will be asked by the MC about their latest plan again… The villain again goes off on what seems to be a tangent, telling the tale of their first big act of villainy.  Although there is no immediate reference in the story to their master plan, there are plenty of “hangers” and “clues” in the plan as to what the master plan might be. As always this will be interrupted by another attempt by MI6 to neutralise the villain before the band take over for the next food service.

Following Food Service 3, and another minor V.I.L.E. award being awarded, the conversation with the villain will turn to the plot that won the V.I.L.E. Supervillain of the year award - it turns out that the villain has won the award for getting the closest to actually achieving their master plan that any V.I.L.E. evil genius has ever done…. until it was thwarted by MI6 at the most critical moment… but it wont be repeated this time.

A prop is wheeled onto the stage, and the villain begins to describe his master plan, as complicated and ridiculous as seen in any spy spoof movie, after the plan a giant prop appears to active the master plan… Sometimes a giant plunger button, or frankenstein’s lab like switch, or perhaps even a laptop…. Just as the Villain is about to activate their plan… The “Master Spy” appears.

The “Master Spy” is designed carefully to evoke an impression of James Bond from the movies, whilst ensuring that no IP issues are raised - the character is NOT James bond but a stereotypical MI6 Spy - Perfect suit, Martini, and either a perfect BBC-English accent, or a slurring-Scottish-Sean-Connery style accent, depending on whom is playing the part. The “Master Spy” will reveal that he has foiled the plot, and explain how he has done so - this will almost certainly be some ridiculous solution that our “logical” brain says *could* be easily fixed, such as unplugging the switch from the power, or knocking out the alignment on a laser, or starting a virus scan on a computer… however the problem results in a massive dramatic response from the villain who acts as if this completely foils the entire scheme. The Villain promises “this isn’t the last you’ll see of me” and escapes back in the Submarine - the Master Spy will attempt to apprehend him but appears to be tripped by a member of the wait staff.

With the story resolved, desert is served for those whom have ordered it, and guests are free to take their time, order more drinks, listen to the band, talk amongst themselves, and depart when they are ready.


In this era of fear of Terrorism, it is natural that a guest might be startled if finely dressed spies start attacking someone on stage - even though in the UK this would be an extremely uncommon event. Steps are taken to limit the chance of this occuring

A notice on the Menu outside the show, and on the table before the show begins explains that the show contains actors from both super-villany and super-spydom and that anything that happens between them should be considered part of the show unless the word “Emegency” is uttered (this acts as a safe word for staff members). In addition wait staff will ask if all table members have experienced the show before, and explain to first time diners what is included in the menu statement.

The nature of the show means extra pressure on the kitchen as all tables must be served at the same time. This means menu item selection is very important. Emphasis will be given to items that can be prepared beforehand, and food items that can be prepared for multiple diners in one cooking. In addition, the serving order of the different banquet options is important to the logistics of the restaurant.

Option Food Service 1 Food Service 2 Food Service 3 Food Service 4
4 Courses Soup* Entree Main Desert*
3 Courses (Soup Option) (Bread only to the table) Soup*MainDesert*
3 Courses (Entree Option)EntreeMain(Bread only to the table)Desert*

*These courses are prepared beforehand, meaning the only load on the kitchen should be plating

Entree options are not available at lunch. The options are Soup and main, or Main and Desert.

Al A Carte menu consists of Soup options, and 25-50% larger versions of Entree options, as well as Desert options. As the mains are formulated for bulk-cooking they are not available.


For Lunch, and the Main Banquet, the menu operates on a fixed price basis. Guests who primarily only want to experience the Main Banquet are able to purchase a discounted entry ticket that only allows entry after 6pm, and allows the purchaser to ride any open attractions after their dining experience.

To aid international readers, the current currency conversion rate is £1GBP=1.36USD (24 Jun)

The Menu is designed to show off the best of the south of England in produce, with local seafood and meat options available served with locally produced vegetables. As we’re by the sea this naturally means that there menu is slightly weighted to seafood, but it by no means a seafood restaurant.

As per convention (v) indicates vegetarian. All (v) options except the Quiche are intended to be vegan friendly.

The two course lunch option is £14.99
The three course lunch option is £19.99

The Three course dinner option is £24.99
The four course dinner option is £29.99


Soupe De Jour (expected to be v)- Made with what inspires our executive chef when he visits the local fresh food markets. You can be assured that its seasonal and fresh. Please ask your server for details.

Chicken Noodle Soup - The world’s favourite pick-me-up when everything is going wrong. Made fresh every day

Mixed Vegetable Soup (v) - A classic broth with large vegetable chunks, made with local seasonal produce.

Chowder-of-the-day - Made with the catch of the day. Please ask you sever for today’s chowder


Prawn (Shrimp) Cocktail - A classic starter that screams elegance. Locally caught king prawns in our house-made rose marie sauce.

Potted Shrimp - A favourite of Ian Flemming and his most famous creation. Locally caught prawns in a nutmeg butter, Cayene pepper and crusty bread.

Grilled Chicken Wings - cooked with a medium Peri-Peri spice rub, or in a citrus marinade.

Scallop Kilpatrick - Locally farmed Scallops, Grilled with a small amount of cheese on top (Cheddar that is actually produced by the last Cheddar producer in the village that gave its name to the cheese), with smoked bacon lardons.

Garden Salad (v) or Caesar Salad - Made with seaonal vegetables

Stuffed Peppers (v option) - Enjoy bell peppers stuffed with either cheese, or Quinoa and Rice.


Lancashire Hot Pot - Perfectly tender in season lamb, slow cooked in our house made lamb stock with thinly sliced potatoes, thinly sliced carrots and rosemary. This is sure to melt in your mouth

Mariner’s Pie - Classic British comfort food. Freshly caught haddock, cod and prawns poached and cooked in a white sauce, topped with mashed potatoes and a small amount of cheese.

Coq Au Vin - Chicken drumsticks cooked in a red wine and Tomato sauce, with bacon lardons. Served with Mushrooms.

Quiche (v option - not vegan) - Available with or without bacon (Lorraine), this classic pastry is sure to delight no matter the weather. Available your choice of hot or cold (perfect for those warmer nights).

Moroccan Potato Casserole (v) - Chunks of Potato, Tomato, Bell Peppers, and Celery tossed in a herb sauce, baked until tender, and served with a lemon vinaigrette.

Catch of the day - Ask your server for today’s fish. Served with a light salad or chips.


Cheese Board - A selection of the finest cheeses from the South, Grapes, locally produced chutneys and savoury biscuits

Knickerbocker Glory - A British Seaside Classic - Ice Cream, Cream, Fruit and Meringue layers served in a tall conical glass, topped with Whipped Cream and Nuts.

Malteasers Bar Cheesecake - A cookie base is covered in soft cheese mixed with Cocoa and topped with Malteasers.

Sorbet Selection (vegan) - Made with fresh locally sourced fruits

Apple Crumble (vegan option) - The quintessential English desert, made with Bramley apples and served with one scoop your choice of our available Ice Cream or Sorbet options.


The Lair is fully licensed, and serves a range of local ales, main brand beers, and a range of wines and spirits. “Classic” cocktails are also available including of course the Martini, Cosmopolitans and Mojitos.

Water and Soft Drinks are included in your banquet price.

The Octopus’ Garden
Winter Wonderland

During Winter Wonderland, the park caters for a very different type of guest. As the park is marketed as a “Meet Santa” experience, the average age drops - the only guests over 12 can be expected to be the parents accompanying the children. Whilst the children certainly want to eat, and want to be entertained, and so a new experience is required.

Elevator Pitch:

Would you like to be, under sea, in an octopus’s concert (in the shade)? The Octopuses garden offers a child friendly menu whilst offering parents a “haven” from being over-christmas-ised. The dining room will be entertained by a set by Ringo the Octopus, and his house band (Ringo’s all Sea-Star Band), who’s jokes are sure to impress both children and their parents.

The Concept:

Octopuses’ garden is designed to meet three distinct needs of the park in Winter Wonderland mode, and reuse a space that otherwise would not be suitable for the guest skew during the winter wonderland operation. As mentioned in The Lair Speech, The Lair is still available for dinner for private or corporate bookings in its usual mode, as Winter Wonderland is open only to 5pm, to allow for plenty of time to get the young ones home. Octopus’s garden’s kitchen closes at 3pm, with guests required to leave the dining room by 3:30.

The first need is to ensure that there is a filling food option for our younger guests. They are fussy, and especially at younger ages may not particularly adventurous eaters.

In “The Octopuses Garden” even the most fussy eater will find something perfect in our “Chip-shop Buffet” (slang for a restaurant focusing on Fish and Chips), and if they’re particularly hungry can return as many times as they like (or their parent will allow). Parents are also welcome to take up this option if they choose.

The second need is to provide parents with a food option that does not mean compromising to the demands of a 4 year old. Parents can order from our upscale Fish and Chip al a carte menu - adventurous younger eaters can also order a child sized portion of these dishes. Parents can even take a glass of wine with their meal.

The third need is to provide a show that children and parents can enjoy together. We recognise that after half a day of christmas carols and Santa talk that parents are probably “Santa’d out” and looking for a few moments respite, and we’re pleased to be able to deliver this.

Ringo the Octopus and his All-Sea-Star band provide a classic “lounge singer” atmosphere. Although shows start on the hour (and last 40 minutes or so), guests can come and go at any time (this is not a banquet service).

Whilst Ringo is a “live” performer, his “All Sea-Star Band” is a series of animatronics that appears to play along with the song, and are as the name suggests, anthropomorphic starfish.

The songs are a selection of golden oldies that are suitable for and familiar to a younger audience (the type of golden oldies that are sung in primary school music classes - the namesake Octopus’s Garden and Yellow Submarine being examples).

In between numbers Ringo entertains the audience with a comedy routine that is designed carefully to appeal to both sets of customers (Parents and Children), classic jokes for the kids, and careful innuendo wordplay for the adults that is designed to fly over the head of children unnoticed (for an example of how this works, think of cartoon series like Animaniacs which snuck in plenty of adult-friendly content whilst retaining a child-friendly cartoon)


The Chip-shop Buffet

£5.49 (Child) £9.99 (Adults)

The Buffet is targeted at children, particularly those whom are not likely to have adventurous pallets, by providing a selection of their favourites. You’ll find in the buffet such items as Chicken Nuggets, Battered Sausages, Scampi, Calarmari Fishcakes, Mushy peas, and of course fresh battered Haddock (fish).

Just because we’re running a buffet targeted at children doesn’t mean we’ll skimp on the quality - This isn’t the pre-made nuggets or fish you’ll find in the frozen aisle of your supermarket. We make ours fresh with high quality ingredients, ensuring that nobody will be disappointed.

One thing you will not find on the buffet however is Chips (Fries). Why you ask? Because we make them fresh, on demand, ensuring that they are always hot, fresh and delicious. We’ll supply a basket to your table when you’re done at the buffet, and you can request as many refills as you like.

After your hot food, For an extra £1 you can help yourself to soft serve Ice cream, toppings, and sprinkles or our Chocolate Fountain, or you can select from the daily desert menu.

Drinks are not included in the buffet, but bottomless soft drinks are available for an extra £1.49

Ringo’s Al-A-Carte

If you’re not tempted by the faire on the Buffet, we have a number of fish-shop inspired dishes that will appeal to Gormet pallet. Whilst these are marketed to Parents, a smaller portion is available for children, or for parents looking for a “tapas” like selection. The prices for these items match the buffet prices - £9.99 for a main (adult) serving, or £5.49 for a smaller serving.

Seafood Chowder and Crusty Bread

Lemon and Coriander Grilled Calamari

Tempura Prawns

Peri-Peri spiced Chicken breast strips (available Mild, Medium or Hot)

Grilled Fish of the day, in a citrus marinade.

Pot of Mussels (Available natural, or white wine and challot sauce, or blue cheese and bacon sauce)

Chorizo and Prawns in Red Wine Suace

Chicken wings cumin, lemon & garlic

A selection of cakes are also available for purchase for £3.99

June 25, 2016, 9:10 AM

Just a note for the judges - the focus of my entry is obviously "the lair", Octopuses garden is just to answer the "what about when..." Question

Edited: June 25, 2016, 6:49 PM

Ink and Paint Club.

Basic Stats:.

•“Disneyspeak” Synopsis: Grab a bite and catch a show at your Disney friends’ favorite hangout.
•Location: Studio Central


The Ink and Paint Club will be located in the Studio Central area of the park (e.g. the main entry land) and will be reminiscent of Hollywood nightclubs with a cartoonish flair.

Here, guests will be able to dine while partaking in a revue-style show featuring the Disney characters. One unique factor about this dining location is that the show and menu are tied to each other in terms of theming. For the case of this proposal, the menu will be tied to the Ink and Paint Club’s inaugural production,Mickey’s International Adventure.

(NOTE: The name of the restaurant is inspired by the nightclub of the same name from Who Framed Roger Rabbit, but will offer no resemblance to that film due to disagreements between Disney and Spielberg)


Reservations are strongly suggested for guests to partake in this dining experience due to limited seating and guest demand. Walk-ups will only be offered if the show does not sell out. The club offers two performances an early seating at 6:00 PM and a late seating at 8:00 PM. The total dining experience takes about an hour and a half which features a 45-minute show and 45 minutes for guests to eat before the show starts. The reservation system also plays a key role in the dining experience as guests will have the chance to meet the “leader of the club” prior to entering the main dining area.


The club operates on a pay-one-price operations basis which includes per guest:
•Photo with Mickey (one per family)

Prices will be 183.65 AED/$49.99 USD (UAE Dirham-Their official currency) for adults and 128.55 AED/$34.99 USD for children under age 10.


Guests will be able to see this restaurant along the main drag which leads to the Spirit of Imagination/hub area. The club’s entrance features a flashy neon sign spelling out “Ink and Paint Club” atop a large marquee advertising it as “the hottest, most swinging hangout for ‘toons in Hollywood!”. Keeping the old Hollywood feel is an animated neon image of Mickey Mouse “painting” the name of the club atop the marquee.

After passing the “box office” (e.g. reservations desk), guests make their way down the red carpet into the club’s lobby, where they see posters of the various performers that will be entertaining them tonight. (Similar to PhilharMagic) As guests make their way into the club area, they may notice some comical Easter eggs from the club’s management such as the staff messaging board (with notes like Minnie reminding Mickey to feed Pluto) to the janitor’s closet where we see a silhouette animation of Goofy, the club’s handyman having difficulty controlling one of the Fantasia brooms.

Before entering the main club area, guests will be able to have the opportunity to meet Mickey and receive a souvenir 8 X 10 photo (one per family included in meal). What makes this Mickey meet and greet so special is that when guests check into the club, Mickey will actually speak to the guests by name and acknowledge them by making specific comments (e.g. wishing guests a Happy Birthday or congratulating someone on their honeymoon). Mickey will speak in the guests’ native language based on how they approach the Cast Member at the check-in booth.

(How it’s done-While the actor inside the Mickey suit has no control and just interacts with the guests, an unseen puppeteer controls Mickey’s mouth/eyes and speaks through a speaker in Mickey’s mouth (There are also different puppeteers for each different language))

Main Dining Room:.

Guests will then enter the main dining room which is reminiscent of the nightclubs from the Golden Age of Hollywood with art deco designs on the walls which flank the main stage area. Here, guests will be seated in a circular booth which faces the stage (for families of four and over) in the “Mezzanine” section or at a smaller table closer to the stage (couples/families of three) in the “Orchestra” section. In terms of capacity, there will be about 20 booths and 30 smaller tables. As the guests wait for the show to start and food service begins, a live jazz ensemble performs a selection of Disney standards in the orchestra pit area below the stage. (They will also perform in the main show)

The link below shows an example of the art deco design I was thinking about. If you take away the runway and replace the tables in the upper level with booths, it’s pretty close to what I am describing.


For Mickey’s International Adventure, the menu will go for a global flair as it features dishes inspired by the Disney Characters as well as the region where their story originated from. Below is a sample of some of the dishes I had in mind to give you a “taste” of what the guests will be able to choose from.

•Cinderella’s Pumpkin Bisque
•Sebastian’s Crab Cakes
•Panchito’s Fiesta Nachos
•Remy’s Ratatouille

•Tony’s Signature Spaghetti and Meatballs
•Lilo and Stitch’s Grilled Chicken and Pineapple Skewers
•Hercules’ Heroic Pita
•Mulan’s Dim Sum Platter

•King Louie’s Banana Cream Pie
•Tiana’s Famous Beignets
•Anna’s Chocolate Trio

Main Show:.

The show starts 45 minutes after all of the guests have been seated and are close to the end of their meal. The show features rotating acts and various Disney characters who cycle out every so often (when new Disney movies are released some acts may come and go to keep it fresh).

The main program begins as the curtain rises as Mickey, Minnie, Donald and Goofy (alongside an ensemble of backup dancers) perform a high-energy version of the classic song “It’s a Small World” accompanied by the live orchestra. Following t¬heir initial number, the four friends do their usual banter about how they just got back from a trip around the world and how they’ve brought some exciting new friends to share about their homelands with the audience. Each musical number involves a particular Disney friend who drops by and shares about their homeland through song and ethnic elements. In addition, the show’s scenery is depicted on a large video screen behind the performers. The show’s main numbers are as follows:


•The Bare Necessities (The Jungle Book)-Features a Bollywood style rendition of the classic song with backup dancers and Indian instruments. (sitars, tabla, etc.) Baloo also makes an appearance

•I’ll Make a Man Out of You (Mulan)-Features Mulan, Captain Shang and an army of martial arts performers who demonstrate their craft during the song.

•The Three Caballeros-Features Donald, Jose and Panchito plus an on-stage mariachi band and Mexican dancers.

•Circle of Life (The Lion King)-Features “Rafiki” (depicted in the same way as the Broadway show) plus a herd of Michael Curry puppets parading through the aisles of the seating area.

•You’ve Got a Friend in Me (Toy Story)-Features Woody, Jessie and an ensemble of dancing cowpokes and lasso twirlers.

•Let It Go (Frozen)-Elsa sings the famous song featuring in-theater snow and fog effects

The show’s finale brings back all the characters for a reprise of “It’s a Small World” which will lead out into the audience, inviting them to clap and sing along.

Seasonal Changes:.

WhileMickey’s International Adventurewill be the first show in the Ink and Paint Club, the shows will change out during the year for seasonal shows including a Halloween show starring the Villains and a Christmas show featuring Mickey and Friends. In addition, Mickey’s International Adventure can change out segments depending on audience popularity or upcoming releases (e.g. adding a Moana segment when the film is released).

Final Thoughts:.

The Ink and Paint Club will be another exclusive to DisneyToon Dubai which will provide guests with a premium meal and entertainment experience which rotates on a seasonal basis.

Edited: June 25, 2016, 10:54 PM

Join the wise Kumu for a dancing and culinary luau adventure through the islands.

Luaus are a staple of Hawaii that originated from a celebration of gender equality in the royal court of King Kamehameha. The performance of a hula following a meal has been a traditional for hundreds of years. Each dance tells a story; every fluid motion has a meaning of its own. This lends itself well to a visually stunning show that retells Kumulipo, the Hawaiian creation story.

Location and Venue
Kumulipo is held in Paradise Isles. During the day, the theatre houses the Naupaka aerial and acrobatic show. After its last showing in the afternoon, the retractable bleacher seating in the round theatre recedes into the walls and staff begins to prepare for the dinner show. Neither show uses large floats or excessive stage components, opening up backstage areas for table and chair storage. Long, koa wood picnic tables and chairs are brought out, and soft floral cushions are placed on the ground for floor seating. The performance area is in the center of the round theatre and encircled by tables. The stage itself can rise several feet about ground level, providing optimal viewing for all Guests.

A comparable seating layout, with tables and floor seating circling a round theatre.

While most luaus are held outdoors at sunset, the summertime heat of Houston weather and risk of rain are prohibitive to hosting a lengthy outdoor dinner show for the comfort of performers, servers, and Guests. In addition, the controlled environment of the indoor theatre lends itself to spectacular effects that would be impossible outside.

The theatre shares a kitchen with a nearby restaurant in Paradise Isles. While Guests see two separate fronts, the facilities are shared. This maximizes space and efficiency for meal service that doesn’t last the entire day. There are two dinner shows each evening beginning at 6:00pm and 8:00pm.

A mockup of the venue’s space.

In traditional luau style, food is served as a buffet. Adult meals are $34.99 and children ten and under are $14.99 each. Dishes include a variety of traditional island delicacies that appeal to all palettes while still invoking their island roots.

Side Dishes
Ahi Poke
Raw ahi tuna marinated in a soy sauce glaze.
Lomilomi Salmon
Fresh, diced tomatoes and cubed salmon salad.
A thick creme made from taro.

Lau Lau
Lightly seasoned steamed fish and pork wrapped in taro leaves.
Kalua Pork
Moist, lightly salted pork roasted in an underground “imu” oven.
Huli Huli Chicken
Chicken grilled in a sweet, house-made sauce.
Baked Mahi-Mahi
Mahi-mahi fish baked in a coconut and macadamia nut breading.
Chicken Long Rice
Noodle soup boiled with pieces of chicken and served over rice.

Assorted Fruits
Sweet coconut cream custard cubes.

An example of a plate of food from the buffet. Included in this image are poi, kalua pork, lau lau, lomilomi salmon, and ahi poke.

The Experience
As Guests enter the venue, they are greeted by friendly staff members who welcome them with a warm “Aloha.” Fresh flower and kukui nut leis are given to every Guest who enters, a gesture of hospitality included in the price of the dinner. Seating is on a first come, first served basis. While advanced reservations are strongly recommended, the remaining seats are available for walk-ins. However, once the theatre’s maximum capacity is met, additional Guests are deferred to the later show.

Upon entering the venue, Guests are greeted by a tropical oasis. Although fully equipped with modern conveniences, the smell of food, gentle winds, wood detailing, tiki torches, and subtle sunset mood lighting help whisk Guests away to paradise. They are encouraged to sit at any table in the round room and help themselves to the “ono grinds” (Hawaiian slang for “delicious food”) of the buffet.

The buffet is open for the first hour of the experience, giving Guests a large arrival window. Since some will inevitably come earlier than others, performers create meaningful interactions with Guests. Whether it be a simple hula lesson on the stage, a lei-making tutorial, or the cracking of coconuts for Guests to drink from, these little experiences are sure to entertain Guests before the show even begins and provide fantastic photo opportunities.

Five minutes before the show, the projected sunset lighting around the theatre begins to slowly dim. Torch-wielding performers run through the venue, lighting all of the tiki torches. Everything but the desserts and drinks are taken back to the kitchen. The interactive performers bid their farewells (also an “Aloha”) and eagerly encourage Guests to prepare for the show. An hour after the venue opened, the show begins.

The room darkens as an unassuming oli, the traditional Hawaiian chant, begins. The slow beating of a gourd drum accompanies the deep, peaceful chant of Kumu (Hawaiian for “teacher’). Throughout the 30-minute show, he will serve as the narrator and lead musician.

A comparable Kumu.

The oli gradually quickens in speed, the voice booming with intensity. The lights are down now, and Kumu can’t be seen. As he makes a final bang of his drum, spotlights turn on Kumu in the middle of a stage, which is currently raised a foot in the air. It slowly rotates as he speaks, exposing him to audience members throughout the entirety of the venue.

“Aloha,” Kumu begins in his deep, deliberate voice, “and welcome to this mystical night in paradise. Tonight, we will embark on a thousand year old journey of love, revenge, jealously. A story of beginnings and ends. A tale of how these islands came to be.”

Throughout the show, the different dances are coupled with minimal narration. Together, the performance tells the Kumulipo story, the creation myth of the Hawaiian islands. Many islands throughout Polynesia have very similar tales, making it a perfect story to appropriately include dance styles from different areas.

Kumu rises and assumes his place offstage, still in view of the audience. Several other performers join him. The first number starts softly, with two male and female singers performing in Hawaiian. A man and woman dancer perform an intimate, slow partner hula. As the two spirits that existed in the void before the creation of anything, they are dressed in dark black cloth.

Over the period of several minutes, performers in colorful outfits join the stage and the music intensifies into a fast paced, Tahitian-style dance. Rapid hip movements and extravagant headpieces characterize this style. With aid from Kumu’s narration, Guests understand that each of the performers is a different sea creature, the first animals created.

Other dance scenes include a lively bamboo stick routine, a men’s haka chant, and an ‘uli (feathered gourd instrument) number, culminating with a show-stopping Samoan fire and knife dance. Aided with clever projecting-mapping, the room itself glows with the scenes, bringing them to life like never before.

An example of a hula dance.

Kumulipo is an enriching and stunning experience that immerses Guests in both the dance and cuisine of the Paradise Isle.

Edited: June 26, 2016, 1:34 PM


Rendezvous Pier, Atlantic City

The 1920s were an extravagant era of revelry and rebellion in America. Author F. Scott Fitzgerald captured the essence of the period in his masterpiece novel, "The Great Gatsby", when he wrote, "The restlessness approached hysteria. The parties were bigger. The pace was faster, the shows were broader, the buildings were higher, the morals were looser, and the liquor was cheaper." The affluence of American society had reached its peak and Americans knew how to celebrate with exuberance during The Roaring Twenties. At Rendezvous Park & Pier in Atlantic City, the 1920s will be revived in an exclusive dinner show and musical revue at "The Roaring Twenties Dinner Club" featuring "The Boardwalk Ballyhoo Revue".


Rendezvous Park & Pier, a two-in-one theme park featuring an exposition park and an amusement pier along the Atlantic City Boardwalk, will be a free admission park, similar to Knoebels Amusement Park in Pennsylvania. Guests will be able to ride the park's attractions by purchasing a book of tickets. If guests do not wish to ride the park's attractions, they will still be able to roam the park & pier and enjoy the sights and sounds of the amusements. "The Roaring Twenties Dinner Club" will be located on Rendezvous Pier just inside its entrance. With the previously established free admission to the pier, ALL visitors to Atlantic City will be welcome to dine at the dinner club.


The Dining Hall
"The Roaring Twenties Dinner Club" will be a 200-seat restaurant hall with tiered seating on the main floor, 150 seats available, and balcony seating on the second floor, an additional 50 seats, that will offer unobstructed views of the elaborately decorated performance stage, bandstand and dance floor. The tables at the dinner club will accommodate parties of 2, 4 and 6 guests with the flexibility to accommodated larger parties when needed.


The Dinner Shows
"The Roaring Twenties Dinner Club" will offer three different shows with three different seatings every night of the year. "The Early Bird" seating, from 2-4pm, will feature a dinner buffet, priced at $20 per person, with entertainment provided by a singing duo with a piano accompaniment that will perform various jazz standards from the 1920s and 30s. "The Family Dinner Show", from 5-7pm, will also feature a dinner buffet, priced at $30 per adult and $15 per child (ages 3-12 years old), with entertainment provided by a jazz septet with an ensemble of singers that will perform family friendly standards from the 1920s, 30s and 40s. The featured dinner and show, "The Boardwalk Ballyhoo Revue", from 8pm-10:30pm, will feature an elegant dinner with table-side service, priced at $50 per person, with entertainment provided by a 20-piece jazz orchestra and a cast of 20 singers, dancers and entertainers that will perform a mix of musical numbers, comedy bits and dance numbers themed to the Golden Age of Atlantic City in the 1920s. The revue's entertainment will be light, fast-moving, topical and sophisticated featuring gorgeous flappers, smooth crooners and swingin' jazz musicians. Prior to the dinner, a cocktail hour from 7-8pm will be held next to the dinner club in an adjacent Prohibition themed bar, "The Speakeasy". After the performance, the dance floor will be opened to the dinner guests, from 10:30pm-1am, featuring live music by the jazz orchestra and a champagne toast at midnight.

The Early Bird
The dinner buffet will feature pork chops, glazed ham, lemon-herbed chicken and salmon filets served with parsley potatoes, steamed rice, honey-glazed carrots, green peas, creamed spinach, mixed greens salad, chocolate cake, cheesecake, sugar cookies, oatmeal cookies and chocolate chip cookies.
The Show
A singing duo with a piano accompaniment will perform various jazz standards from the 1920s and 30s including "Pennies From Heaven", "Body And Soul", "Cheek To Cheek" and "I'm In The Mood For Love".


The Family Dinner Show
The dinner buffet will feature beef and pork tenderloin, glazed ham, lemon-herbed chicken, salmon and grouper filets served with mashed potatoes, steamed rice, honey-glazed carrots, green beans, creamed spinach, mixed greens salad, chocolate cake, chocolate and vanilla ice cream, chocolate chip cookies and peanut butter and jelly cookies.
The Show
A jazz septet (alto and tenor saxophonist, trumpeter, trombonist and rhythm section - bassist, pianist and drummer) featuring an ensemble of singers will perform family friendly standards from the 1920s-1940s, including "Jeepers Creepers", “A-Tisket, A-Tasket", "Minnie the Moocher", "Is You Is or Is You Ain’t My Baby?” and "Boogie Woogie Bugle Boy".

The Boardwalk Ballyhoo Revue
The dinner with table-side service will be served before the variety show from 8-9pm. Hors d'oeuvres will include Shrimp Cocktails, Crab Stuffed Mushrooms, Grilled Oysters, Deviled Eggs, Caesar Salad and the famous Waldorf Salad. The Main Course will be a choice of Filet of Beef, Lobster Tails, Prime Rib, Roasted Duck and Crown Rack of Lamb served with Mashed Potatoes, Steamed Rice, Carrots and Peas and Grilled Asparagus. Desserts include Red Velvet Cake, Chocolate Cake and Pineapple Upside Down Cake.


The Show
A cast of 40 singers, dancers, musicians and entertainers will perform a Roaring Twenties musical revue themed to the Golden Age of Atlantic City during Prohibition. The opening of the show will begin with a beautiful rendition of "By The Light of the Silvery Moon" set against the backdrop of the Atlantic City skyline during the 1920s. As the curtain goes up, a line of gorgeous showgirls perform "The Charleston", a popular dance from the 1920s. "The Boardwalk Ballyhoo Revue" will continue with rousing musical performances of "Bye, Bye Blackbird", "Puttin' on the Ritz", "Me and My Shadow", "I Got Rhythm", "It Don't Mean a Thing (If It Ain't Got That Swing)" and "Dream a Little Dream of Me". In between the musical numbers, various comedy skits, tap numbers and other dance numbers will keep the show rolling along. The highlight of the show will be a spot-on rendition of Al Jolson's "Toot, Toot, Tootsie!" from The Jazz Singer, including Jolson's skilled whistle solo.


The finale of "The Boardwalk Ballyhoo Revue" will feature the entire cast of the show performing "Happy Days Are Here Again":
Happy days are here again,
The skies above are clear again
Let us sing a song of cheer again -
Happy days are here again!

All together, shout it now -
There's no one who can doubt it now,
So let's tell the world about it now,
Happy days are here again!

Your cares and troubles are gone -
There'll be no more from now on!

Happy days are here again,
The skies above are clear again,
Let us sing a song of cheer again -
Happy days are here again!

Open Dancing and Champagne Toast at Midnight
At the conclusion of the show, all the dinner guests will be invited onto the dance floor, from 10:30pm-1am, to enjoy the rare opportunity to dance "cheek to cheek" with a live jazz orchestra performing popular standards from the era of the Roaring Twenties and "The Great Gatsby".


"Time to drink champagne and dance on the tables!"

A complimentary champagne toast and balloon drop will take place at midnight in a New Years Eve-type celebration every night as the jazz orchestra plays "Auld Lang Syne".

The cocktail hour from 7-8pm at "The Speakeasy" will feature well-known cocktails from the 1920s including the Gin Rickey, Mint Julep, Old Fashioned, Mary Pickford, Bee's Knees, and Side Car. Finger foods offered at the "hidden" bar include Smoked Salmon and Egg Canapés, salted almonds and peanuts, and candied ginger. "The Speakeasy" will be open nightly from 8pm-2am.


Holiday Shows
"The Roaring Twenties Dinner Club" will celebrate Christmas with a special holiday show during the month of December. "White Christmas" will feature classics holiday songs and carols from well-known crooners such as Bing Crosby, Nat King Cole and Frank Sinatra. A special holiday feast of roasted turkey, spice-glazed ham and all the fixings will accompany the holiday show.


"The Roaring Twenties Dinner Club" and "The Boardwalk Ballyhoo Revue" will allow guests at Rendezvous Park & Pier the opportunity to relive the wild celebrations during the Roaring Twenties when jazz music blossomed, the flapper redefined modern womanhood and the parties never ended. It will be a one of a kind experience featuring fine cuisine, unique entertainment and endless fun.

Edited: June 25, 2016, 11:55 PM

Tiana’s Palace
French Court

“People are going to come together from all walks of life … just to get a taste of our food.” Tiana, The Princess and the Frog

The iconic restaurant owned by the royal Princess and Prince of Maldonia is located in the heart of the French Quarter, a subsection of the French Court land. Fine dining reaches its peak at this restaurant, where delicious foods meet quality service. Complete with live music and an enchanting show, Tiana’s Palace is truly a fine dining restaurant suitable for royalty yet open to everyone.

Due to the continuous demand for service and a limited capacity, Tiana’s Palace asks that guests schedule a reservation for their entire party weeks in advance.

Dining at Tiana’s Palace
Although complemented with buildings of a New Orleans theme, Tiana’s Palace is the clear highlight of the French Quarter. The queue begins outside, sectioned off from the general vicinity with velvet ropes. At the top of the rope stands are bronze figurines of frog Tiana and Naveen with a range of expressions. Placed in chronological order, this gives guests a soft reminder of the Princess and the Frog tale.

Entering the building, guests are invited to take photo with a costumed Princess Tiana and Prince Naveen, who welcomes them to their fine restaurant. The entrance is filled with splendor and a crystal chandelier. Framed is the original picture of “Tiana’s Place,” as notably featured in the movie. The restaurant also pays tribute in the form of paintings to Princess Tiana’s father as well as Ray, the courageous firefly.

Cleverly hidden within the restaurant are crowned frogs that dispense small puzzle pieces sealed in plastic. When all 6 are collected and pieced together, the image can be redeemed for special lotus pin, only available at Tiana’s Palace.

During the periods of time between showings, a live jazz band, “The Firefly Five plus Lou,” plays to entertain guests. This band features classical jazz instruments, and of course an ukulele at Prince Naveen’s request. They also perform a musical accompaniment during the show.

A lunch and dinner menu is available during the non-show hours, with some menu items featured from the Princess and the Frog movie.


Gumbo - Seafood gumbo seasoned with okra and bay leaves. Served with rice. Large $12.49 Small $8.49
Muffulettas - Traditional sliced cold cut sandwiches. $11.49


Jambalaya - Chicken and sausage Jambalaya served with a special sauce. $12.49

Po-Boys - Roast Beef, potatoes, savory sauces sandwiched between savory French rolls. $10.49

Red beans and rice - Served with sausage and pork chops. $12.49


Beignets - Lovely doughs covered with powdered sugar $6.99

King Cakes - Danish pastry laced with cinnamon $5.99

The tables are circular, each seating from two to eight people. At the center of the table is an elegant lotus centerpiece. The entire restaurant is themed to harmoniously merge royal decorations with natural elements from the bayou. Lining the restaurant’s columns are trees adorned with lights.

The Show
The show features a set meal. Special designations are made with the online reservations for guests of a younger age requiring smaller portions or others with dietary restrictions. For any show walk-ins, a waiter inquires of any meal adjustments while leading parties to their seats.

Guests are served water and their drinks prior to the performance. Ordered drinks are served in a special glass with a variety of custom etchings. These are souvenir glasses, and padded boxes are available after the performance. A waiter quietly resupplies any drinks during the performance without request and with no extra charge.

An instrumental introduction to “Dig a Little Deeper” plays and the curtain rises, cueing in the Voodoo Queen of the Bayou, Mama Odie. She spreads her arms wide, and the audience is showered with firefly-looking lights.

“Not so bad for a 197 year old blind woman, eh?” She says, grinning. An animatronic snake twists along her arms.

She turns to her infamous bathtub filled with a simmering gumbo. “Now...I’m looking for the final ingredient for my famous bayou gumbo! Gotta be around here somewhere…”

Mama Odie picks up a jar and tosses a pinch of the crimson herb into the tub. A blast of orange smoke erupts from the tub. The scent of Mama Odie’s gumbo drifts around the restaurant, as waiters prepare to serve the gumbo to guests.

“Now, enjoy. Who can enjoy a tale on an empty stomach, heh? I would like to tell you the story of a little firefly, Ray, bless his soul.” As the band plays an accompaniment, she begins in song:

“Once was one small firefly,
With no families,
In blackened sky
Shrouded by those trees.”

Mama Odie disappears in a puff of purple smoke.

The setting is darkened. A young firefly, Ray, appears, looks saddened. “Where am I to go? Stuck in the bayou, all alone.”

“All alone, all alone?” Hums a small turtle. “I am alone. I am alone, and with no others, I am here without a family.”

The turtle begins his sad song, telling of how he was looking for food but strayed too far from his family and became lost. In the darkness, he could not find his way home.

“Young firefly, do you not glow?
Yet the path I bet you can show.”

“Well, I have never done it before,” admits Ray. “I can try.”

With musical enhancements and several attempts, Ray illuminates in the night. “I think that’s the way!” The turtle says, now able to see more clearly. Ray leads him to his family.

After this, Ray meets a group of crocodiles. They begin their song, of their snapping jaws. “And now our crawfish food is gone,” one laments. Ray illuminates and leads them to their food.

A crawfish Étouffée is served to the audience.

A fox howls in the night, burrs stuck in its coat. He sings a lively song of his misfortune, telling of a race with his brother that he had pitifully lost. Ray comes to the rescue once again, pulling the burs from his coat.

With all of his newfound friends gone, Ray is once again alone.

“Where am I?
How can I help others?
When I can’t help myself
All I want to do is cry.”

In a puff of smoke, Mama Odie appears to Ray. With a grin, she begins her anthem, “Dig a Little Deeper,” with alterations made to suit Ray’s situation. As in the movie, colored bottles descend are appear to be levitating on stage, showing various lights all over the restaurant. After she is finished, Ray exclaims: “So as I helped others find their way, I was finding myself too.”

Mama Odie nods and raises her arms again, and glorious stars appear in the sky, with a bright one shining in its midst.

The audience is served Doberge cake, with the edges of the plate illuminated with small lights.

“So beautiful!” Exclaims Ray. “It must be the Evangeline I’ve always heard about.”

“She will lead your way home, as you have lead many others.”

Ray sings a tune, beginning with a reprise of “Dig a Little Deeper,” and then continuing an original finale. At the end, the audience is showered with lights as Ray finds his home of fireflies.

After the show’s conclusion, the curtain falls. After the applause dies down, the band continues with jazz music until the audience has departed.

Tiana’s Palace seamlessly integrates beauty with nature. With live entertainment, music, and an opportunity to meet Tiana and Naveen themselves, Tiana’s Palace is a definite highlight of the French Quarter.

June 26, 2016, 12:28 AM

The deadline for Challenge 3 has now passed. Thank you to everyone for your submissions. We will have critiques and rankings out as soon as possible. Each of you submitted outstanding proposals, and with six very different takes on the challenge this one is going to be extremely difficult to judge.

In the meantime, Challenge 4 has been posted, so go ahead and get started on it as soon as you are ready. This one has very few constraints so think carefully about which thrill ride you would like to present.

June 26, 2016, 1:23 PM

Wow! This was a really tough challenge and you guys have all done another great job. It's so interesting to see people's work, and how much they vary from each other. So, without further ado, the critiques!

Douglas Hindley - The Feast of Alexander Nevsky

This show is really pretty incredible. You have a story that you follow, set to Interesting music, and in traditional fashion. You talk a lot about using traditional recipes, but will those recipes appeal to modern audiences? I know nothing about ancient/medieval Russian cuisine, I just worry that taste has changed so much since that time, it's always questionable if the food is still appealing. Your price of about$40 makes sense in America. Unfortunately, it makes absolutely no sense in Russia, where the median monthly income is only 30,000 rubles: about $480. Compared to the American .median monthly income of about $3800. It's important when pricing to consider average income, because a middle class family of four would simply not be able to afford this meal. It would probably cost about 1/6 the income to the home, whereas it would be a much lower percentage of an American household's income. Part of your original pitch was that there isn't a true theme park in Russia, so don't build one they can't afford. Pricing aside, your show is very good. While there's nothing particularly innovative about it, you stuck to tried and true methods. And they work.

Chad H - The Lair/Octopus' Garden

Chad, due to the unusual nature of your proposal, I'm breaking your critique into one section for each show

The Lair
This show is really fun and new. But, I feel like with the amount of variability you have, you're leaving a lot to theme park actors, and if they aren't top notch, your show has the potential to fall incredibly short. I also feel that you market this show as a parody, but nothing about your write up really tells me this. The secret to a good parody is that it doesn't take itself seriously. Your show is far too serious to be marketed as a parody, but it's not really marketable as anything else. It's having a bit of an identity crisis. It's your vision, not mine, but if you want a parody, it may have been better to go STARKID style on this and just make it as campy as possible, rather than serious. Make your special effects downright horrible and obvious, and make your backstories ridiculous. So, your show is fun, but it doesn't really know what it is.
Octopus' Garden
Frankly, this is a completely unnecessary layover. If you're going to exert time and money to change it for Christmas, just make it Christmas! People don't go to a Winter Wonderland park to escape Christmas. Your show seems a little lame. It clearly has an incredibly young target audience, but in a way that won't be entertaining to anyone over 5. If you want a haven from Santa, it may be more effective to use a classic Christmas story like Christmas Carol, or Gift of the Magi. If The Lair doesn't have a place in a Christmas park, neither does this show.

Christopher Sturniolo - Ink and Paint Club

This is a really fun show that does a great job giving a revue of popular Disney songs. Unfortunately, it has a few outstanding issues. First, the setup is very poor. By waiting to perform until people are done eating, you're not really merging the two experiences. You're also extending the show length to an unnecessarily long amount of time. It would be far more effective if the two experiences happened at once. Now while the rescue style is good, it's pretty simple, and can get boring quickly. The different acts have very little variation, and you'll either need a lot of set change time between acts, or almost no set, and I can't decide which would be worse. And, there's nothing special about it. There's nothing people can't see elsewhere. There's no new material. I also question what you're orchestra would consist of. In going for variety of music in your set list, you've included a lot of instruments that not very many people play, like Sitar. By having these, and a full Mariachi band, you're going to need a LOT of musicians. All that said,your show could be very entertaining, but it could also fall very short.

Andy Teoh - Kumulipo

This show, like other luaus, has the potential to be really interesting. Your story is really interesting, and I'm glad you chose to tell a pre-existing story. Your long arrival period seems odd. If you tell people the show starts at 6, but performances don't start until 7, people are going to get very annoyed. Unless you advertise it as such, it just doesn't work. It would probably be more effective to have a half hour arrival window, with perhaps an intermission. Also, while your show may tell it's story very effectively, I honestly have no idea if it does or not. You really didn't tell me how you convey your story, and I would have really appreciated a scene by scene description. Not having one makes it next to impossible to judge the quality of the show itself. Your menu is interesting, and makes perfect sense for your show. Overall, I think I like your show, but it's hard to tell without knowing everything it consists of.

Keith Schneider - The Roaring Twenties Dinner Club

Let me start off by saying that this fits incredibly well with your parks theme. But, in trying to describe so MANY shows (you included 4 different ones) you've really failed to give me the finer points of any of them. Your descriptions of each are so short and summarized that it feels more like an ad for the dinner show than like you're describing every aspect. So, while your shows seem like fun, from a writing perspective I don't have much to go on. I would much rather have one detailed write up of one show, with mentions of the other ones, than one paragraph about each show telling me very little about it. So, I guess there's not a whole lot I can say except that this proposal really needs a lot more detail.

Katrina Bhattacharya - Tianas Palace

This certainly makes sense in your park. Your food choices are stellar, and so is the ambiance of your restaurant. You leave me, though, asking questions. Does this show play relatively continuously, or is it once or twice a day? One of my biggest questions is how the animals are portrayed. Are they puppets, are they like Broadway's Lion King? I'm just curious as to how you'd pull it off. I think it's cool that you've used a new storyline, but I think this would only stand up to being a continuous show, not a prime time once a day show. Not because it's bad, but because dinner shows tend to Hinge on once in a lifetime spectacle. This show seems to be a little quieter, which could make it more intimate, but it makes it feel less "once in a lifetime". In conclusion, your show is good, and I like your story, but I'm left with a lot of questions.

Wow guys! This is another set of great proposals. Good luck to all of you!

Edited: June 26, 2016, 5:16 PM

Oh boy, this was a tough one! Out of all the challenges this season, I think this particular one is probably the biggest departure from what we've done on past Theme Park Apprentice competitions. All six of you did an outstanding job, and it was incredibly difficult for me to rank everyone. Even if it may seem otherwise, note that I'd consider these six shows to range from an A+ to an A-, so even if I have a lot to criticize about your proposal I'd still love to see each and every one of these.

With that, here are my critiques...

Douglas (The Feast of Alexander Nevsky): From your prologue, it sounds like you're recreating a historical experience for modern audiences. That is a perfect fit for your park and a great way to tackle this challenge. The price of your experience is reasonable for tourists, but it might be worthwhile to offer a discount to locals, particularly during slower times of the year, as the mean income in Russia is way less than in many other countries. That said, with a capacity of 2,000 diners per day you probably wouldn't risk overselling the experience at the original price. Your banquet hall sounds absolutely spectacular to behold, and the theater is a great setup for this experience. The decision to group diners in a holding area is an interesting choice, but I think it makes the entire experience more immersive rather than slowly seating parties as they arrive. Your menu is very fitting for the experience, and given your serving method having a set menu with limited options is the way to go. However, I wonder if it may be a little too exotic for the average visitor. I'm glad that you offer both a standard choice and a vegetarian selection for each course to accommodate all diners. The show you've creating is an outstanding and entertaining production certain to keep the attention of the audience for its entire duration. Given the variety of languages among the park's visitors, using a wordless show backed with instrumental (and sometimes choral) Russian music is a great way to go. Having invaders march through the audience during the third act is sure to be a surprise for audience members, but it works nicely and makes the performance feel more real. The Battle on the Ice is the true highlight of your show, and if this can be pulled off properly it could be the best sequence ever seen in a theme park show. The break in action while desserts are served is a bit of a flaw and it would be nice to do something onstage during this time (even if it is just a screen projection sequence), but that is my biggest issue with the production. Overall, you've got an outstanding dining experience with many components that work well together. There are very few flaws here, and with most of them being relatively minor this would be a huge draw for your park.

Chad (The Lair/The Octopus' Garden): First off, you have essentially presented two completely different attractions that utilize the same facility, making this a very difficult proposal to judge. As you have stated that "The Lair" is the primary attraction, I will critique each separately but base my ranking 3/4 on "The Lair" and 1/4 on "The Octopus' Garden."

The Lair: The concept of your show is actually really good, and it is a great way to do a spy show in a static setting instead of simulating the spy traveling all over the world. I am a little concerned by only having two shows per day, but if your theater is big enough you should still be able to accommodate everyone. With such a large gap between shows, offering a standalone restaurant with minor entertainment during the day is a great idea. You have done an excellent job of simulating an underwater lair, and by locating your park near a body of water the illusion is far more convincing. I would hope that guests visiting a theme park know that they are watching a show and not a real terrorist event, so your disclaimers seem like they are unnecessary and detract from the environment, but perhaps there is more paranoia in the UK and they would be worth keeping there. Your menu offers a good selection and reasonable prices for the different course options, though the staggering of your services is a little confusing. Wouldn't it make more sense to serve everyone the same course at the same time and simply omit those who didn't order it? The show itself, unfortunately, is the weak point of your experience. I do like the attempt to keep it fresh by varying sequences in the show, but unfortunately this results in a show that could be highly variable in terms of quality. Additionally, listening to some random villain speak for an hour or so (I didn't see a duration listed so this is an assumption) is not likely to be all that compelling unless you're going for stand-up comedy. The set-up is good, but once the spy comes in the focus of the show should switch, with the villain taking an active role in capturing the spy. Once the spy is captured, the villain can reveal his master plan to the captive audience, but naturally the spy escapes and saves the day (with or without the villain escaping). Random events and conversations could be integrated here, but the general plot would remain the same. Lastly, cut anything requiring a 14+ restriction as that limits your audience...with the exception of haunt mazes and attractions designed to be scary, theme park attractions should usually be acceptable for anyone from 6-7 onward. Overall, I really want to like this attraction and I think you've got a great concept, I just don't think the show component of it works that well. Rewrite the show while keeping everything else the same, and you'd have a top tier dining experience.

The Octopus' Garden: Let's start with the food. For a lunch buffet, you've got a good selection of food and the price is once again reasonable. I do like the more upscale options available to those who don't want the basic buffet food, though I'm not sure how many would opt for those instead given that the price is the same yet the buffet is unlimited. Now for the show. A song and dance performance is fine entertainment for kids, and the comedy routines are a nice way to add variety. You're going with more of a background show here where diners will watch while they eat but won't necessarily stay for the full performance, and this type of show works well for that. However, there is absolutely nothing about this show that says "Winter Wonderland" to me. I get your concern about wanting a break from Santa, but there is a lot more to winter than Christmas and it would be much better to incorporate that theme in some way. Guests visit Winter Wonderland for a reason, and given that your park is in a tourist area if they want a break from winter they'll likely leave the park and find a cheaper alternative elsewhere. Overall, this just seems like a weak production and it would probably be better to leave the entire facility dark if you're not going to do a winter show.

Christopher (Ink and Paint Club): A revue with Disney characters could be great or it could be a mess, so this production is a bit of a risk. Given the type of show and the fact that you only offer two showings per day, having the dining and show completely separate doesn't make a whole lot of sense here unless this is also a complete character dining experience. However, you only mentioned meeting Mickey and not having other characters present, so I have to assume this is not the case. Your price is appropriate for the experience, and the menu you have provided contains a nice sampling of international offerings. Naming every dish after a Disney character is a bit cheesy, so be careful about how this is done. The theme of your restaurant is great and it fits the feel of a small club. However, with a seating capacity of about 200 and only two shows daily I worry that you just won't have the capacity necessary for the crowds your park will likely experience. The show itself is entertaining and Disney fans will certainly enjoy hearing live performances of their favorite tunes. My issue with the show, however, is that it is a bit light on content and doesn't really bring anything unique to the table. Thematically, it fits well with the club setting, but I could definitely see guests leaving underwhelmed. Overall, I get the feeling that you've got a decent concept, but the execution just has too many issues to work properly. I feel this would be significantly more successful as an attraction in an adjacent shopping district (such as your Downtown Disney equivalent) than as something actually within the gates of your theme park.

Andy (Kumulipo): Creating a luau within your theme park is both an excellent attraction on its own and a great way to enhance the realism of your park. The decision to do your show indoors makes sense in Texas and it allows the show to be performed under proper conditions multiple times per day. I like your floor plan as it makes good use of all available space while ensuring that everyone will have a good view of the action. Your food selection is a great choice for a luau and the price of your experience is reasonable. While it may be proper for a luau, having a one hour arrival window is just too long for a theme park setting as most guests won't want to eat and then sit around waiting for a show. I'd suggest shortening this window to 30-40 minutes so that early arrivers will just be finishing their meal as the show is preparing to start. The interactive mini-performances are great for those who do arrive early, however, and should be kept. The show itself is excellent and will likely be a novel experience for anyone who has not been to a real luau before. I also like the use of the theater tech to enhance the setting and add a few tricks that are unique to this performance. The main downfall of your attraction is the lack of appeal to those who have been to a real luau, as there really isn't anything special about this particular show to set it apart. Overall, however, the vast majority of your park's visitors would likely enjoy this show. You've created an excellent attraction that creates a fairly authentic performance within the confines of a theme park. Well done!

Keith (The Roaring Twenties Dinner Club): This is a perfect fit for your park, and while a part of your park it may even act as a tourist attraction for Atlantic City as a whole. The dining room you've created sounds fantastic, I just worry that it may be a little small. Having three different shows with different prices and themes is a great way to accommodate everyone, but it also makes this difficult to judge as a single attraction. Therefore, I'll judge each show individually and average them for my ranking.

The Early Bird: The dinner here sounds exceptional for a price of only $20, as most full service restaurants would likely be $30+ per person for the same food. The show, unfortunately, is pretty minimal and feels like more of a background element than a focus.

The Family Dinner Show: This seating has a slightly larger menu to go along with the higher price tag, but it is still a really good value. The show here is also better, but it still has that feeling of playing in the background and not being a huge focal point of the experience.

The Boardwalk Ballyhoo Revue: This is a full premium experience, which justifies the significantly higher price tag. The dinner menu is definitely upscale, but will likely be appealing to diners who attend this seating. The performance here is also far better and more entertaining, feeling more like a focus than either of the other offerings. You have a nice variety of acts featured to keep the audience's attention for the entire duration, and while I don't think this will appeal to the younger crowd it would undoubtedly be popular among the older demographic that likely frequents this showing. The dancing afterward is a nice addition, but I'm not sure it would be all that popular with theme park visitors and would rely more on the support of Atlantic City tourists.

Overall, you've created what may be the most unique experience within a theme park. This attraction would absolutely fail within the confines of a traditional theme park, but due to the unique structure of Rendezvous Pier I could definitely see it being very successful. If you only offered the Boardwalk Ballyhoo Revue, I'd say this is a nearly flawless answer to this challenge. Unfortunately, the weaker early performances do drag down my rating, but you've still got a very good and very unique dining experience here.

Karina (Tiana's Palace): While I haven't seen Princess and the Frog, I do know a bit about the story and it seems like a good IP to use for a restaurant. I am not sure why you have a queue for a restaurant that operates based on reservations, but for anyone hoping for day of seating you've created a good place to wait. The decoration of your restaurant is great, with the crowned frogs being a special bonus touch. I'm not sure if your menu is complete or not...if it is, it's too limited, but the items are all good selections. You failed to specify a show schedule yet you mentioned that there are non-show hours, so I'm confused how your restaurant operates. I'm also confused about how the show it animatronics, costumed actors, or puppets? If costumes, are they full body costumes or just a representative outfit? If puppets, marionettes, hand puppets, or much larger elements? Details are critical in this competition, and you've focused on the story without telling us how it will work. The show itself sounds pretty good, though it does sound more like a typical theme park show rather than a specific dinner theater performance. However, you've got a good story and did a great job of doing something new with the IP rather than just putting the movie on a stage. Overall, this is a quality attraction, it just isn't something that I'd consider a must do and may not appeal to those not into Princess and the Frog. Given the limited capacity of a dining experience and the popularity of a Disney park, that definitely has both strengths and weaknesses.

Thanks again everyone for your submissions. The rankings will be posted later tonight after Blake posts his critiques.

June 26, 2016, 6:45 PM

AJ, why would the three shows be averaged. The featured show is The Boardwalk Ballyhoo Revue. The other two shows are modest on purpose to support the early dinner buffets. The buffets allow the restaurant to appeal to more guests, based on guests' time restraints, income or general interest. The three shows were never meant to be equals, that's obvious, the prices reflect that. It does not seem fair to average the three shows into one score when the rules have been followed. No rules were broken yet it feels as though a penalty is being enforced.

June 26, 2016, 6:54 PM

Keith, I should have specified weighted average, and I'm sorry for any confusion. Just like Chad's proposal, I gave most of the weight to the main performance but factored in the secondary performances when deciding where to rank you. Don't worry, I ranked it 80% based on the Boardwalk Ballyhoo Revue and 10% for each other show.

Edited: June 26, 2016, 10:01 PM

This competition keeps getting better and better! This was by no means an easy challenge, and it's also produced the strongest menu (pun intended) of entries we've had so far. All of the proposals this week were rock solid, and it was very difficult ranking them as all of them were so close in quality. Below are my critiques:


-Again, you've gone to great lengths to ensure that your park is consistently themed throughout the entirety of your park. You've once again chosen a seminal piece of Slavic history/folklore and incorporated it into an outstanding event which would be enjoyed by any who visit Buyan Park.

-The inclusion of the classical music, coupled with the classical story, is a winning combination and I'm again impressed by your laser-focused attention to theme and detail.

-I'm glad to see you've paid particular attention to vegetarian and vegan guests. This is a realistic touch which adds authenticity to the theme park itself.

-The battle scenes seem both intense and exciting. This would truly be a sight to behold in a live setting. You've successfully struck the right chords with this show, as it will be sure to instill a sense of national and regional pride to your audience of mostly Russian guests.

-The Ice breaking apart would be a truly magnificent sight to see and something which would be talked about the world over.


-While the menu is good, I'm left wondering if you couldn't have squeezed in a few more options for each serving. While I understand that mass feeding 500 people at a time is no small task, I think some additional choices would have been nice to see.

-As great as this show is, I'd be concerned with the amount of violence portrayed. It could dissuade families from bringing small children to the show.

-While the storyline is relatively easy to follow, I'd have liked to have seen one or two more movements to “set-up” Alexander's character a bit more. As it stands, he pretty much is a blank warrior general character


-The idea of a villain or “bad-guy” inspired attraction is enticing and unique. These are the types of ideas which are tossed around at Universal Creative and WDI all the time but neither of them really seems to have the guts to pull the trigger on it yet though. I'm glad to see that you've taken the road less traveled and aren't afraid to have 'bad guys' be stars.

-The spoof and comedic spin on the show portion is well-thought out and will be familiar to many in your audience. It also diminishes some of the reservations many families would have about bringing their children to a performance based on “evil” characters. This feels much very much in line with Despicable Me or even the hilarious Monarch of Venture Bros. Fame.

-The layout of your dining and performance area would be a really unique and interesting setting. The underwater nature of the setting would certainly make for a beautiful and chic setting, even without the supervillain overlay.

-I'm glad to see you have been sensitive to the mindset of the guests. Working in event security, things like what you've described, with guests being incredibly startled by staged events, happens more than many people think. You've made a wise choice to inform your guests well before hand that everything they are witnessing is indeed an act unless the safety word is spoken. This is a great and realistic touch which I'm sure we'll see more of in theme parks to come in the future.

-Your menu is varied and themed appropriately, with attention given to local and distinctively British dishes.


-While the 'spy' genre of film and fiction is certainly a British specialty, I'm concerned that this may be a little too modern considering the rest of the theme of your park. Futuristic and sci-fi esque contraptions and villain lairs don't exactly scream 'nostalgia', at least not in the sense which you are trying to convey with the rest of the park.

-A suggested age for any attraction at a theme park is generally not a smart idea. You don't want to exclude any potential guests, especially for an upcharge experience. I fear you may be shooting yourself in the foot by having this be a more 'mature' attraction. While it does take into consideration the violent and mature nature of the show, it may hurt the bottom-line, which can be disastorous from a business standpoint.

-I would have liked to have heard more about V.I.L.E. Who are they? What do they do? Do they have other presence in your park? As it stands now, they seem like more of a plot device than a fully fleshed out piece of the narrative.

-While the Octopus's Garden is an appropriate British theme, I'm not sure it has much to do with Christmas. This is a great idea in theory but I fear in practice it may produce more, “What is this?”, response rather than, “Wow I have to do this!” response which is what you ideally want.


-The idea of having an 'all-star' character dining experience is a sure-fire hit among families. This would be a very popular attraction and would be a 'must-do' for serious Disney fans and families alike.

-The inclusion of Mickey interacting with guests is a really nice touch, and I'm glad to see you plan to bring some new technology for what would surely be a highlight of many children's vaction or visit to your park.

-The sample of your menu gives me an indication that this would certainly by a menu which would satisfy all types of taste palettes. You've got everything from simple, hearty choices to more elegant and exotic choices.


-While I do like the concept, I think you went with the 'safe route' here. You've essentially got a super-meet-and-greet coupled with a sing-a-long attraction. While it would be fun, I'm left wanting more. I would have liked to see something more original and cutting edge. Personally, I wouldn't pay the money for this attraction, as I could essentially get the same experience by going on Philharmagic or taking some time to do a few meet-and-greets in the park already. Again, this would be a hit, but it's not something I think Disney would settle for when designing a upcharge, full-fledged dining experience (though I could be wrong..WDI has been pretty lazy for the past decade until recently).

-While the songs are great, the sing-a-long aspect isn't exactly smart in a dining setting. People want to enjoy their food and be entertained. This is what I would deem as a 'passive' attraction—people would expect to simply sit back and enjoy the show and the food rather than be forced to be an 'active' part of the experience.


-Hawaiian style Luau’s are world-famous affairs, and I'm glad to see you've incorporated them into a theme park centered around international folklore and myth. It is something which will be both familiar and exotic all at the same time. I can't imagine a more perfect setting and experience which with the integrate into your park's overall theme.

-Your menu is pitch perfect, offering standard luau staples.

-Your layout is also a perfect recreation of the traditional Luau layout. The roundabout seating ensures maximum capacity and stage viewing.

-The storyline fits perfectly with your theme and is also culturally accurate. A great addition to an already great park.


-While I personally love the menu, you've excluded vegetarian dishes. This would dissuade many potential guests and patrons.

-At 30 minutes, the show seems to be on the short side, especially considering the up charge nature of the event. Even most traditional luau's run between 45-90 minutes.


-While other contestants have also done a good job of keeping their dining experiences appropriately themed, I think you've hit the nail on the head with this experience. Everything fits perfectly with the overall theme of your park, from the ambience, to the show building, to the food, and, of course, to the music.

-Your menu would be among the most elegant of all theme park dining experiences. You've really gone over the top to provide guests with a sense of the opulence and decadence of the era. You've got a true Gatsby-esque feel here and it shows.

-Your music would be fun and upbeat, and would hopefully expose the audience to an often neglected era of classic American Counter-Culture music.


-Similar to Christopher's major Con, I would have liked to have seen more than simply a music revue. While it fits perfectly with your theme, it essentially turns the experience into a dinner with good music. Their are plenty of other things you could have incorporated into this dining experience which would have also fit with your theme (off the top of my head, an illusionist performance would be perfect). The comedy bits would be welcome, but I'm left wanting just a little bit more

-While I love that you open the dance floor to everyone, I think you would be smart to have an open dance floor throughout the entirity of the experience rather than reserved for the finale.

-Like some of the other contestants, I don't see much a vegetarian would be able to eat from your menu.

-The other shows seem great, but I'm wondering if the Family Dinner Show is really a necessary addition to this experience.


-You've chosen an often neglected modern Disney masterpiece. The Princess and the Frog is one of Disney's true gems, and it's modern retelling of the tale of the Frog Prince is a welcome and necessary addition to the royalty theme of your park.

-Your menu is perfect, both to the IP and to the cultural setting of French New Orleans.

-The 'treasure hunt' addition would be a sure-fire hit with the younger guests and offers guests something to do while preparing for the performance to come.

-The description of your queue and building indicates that this would be one of Disney's crowning achievements in terms of themeing.


-While I like the menu, you also have neglected the palettes of your vegetarian guests.

-As much as I like the performance, it's tough to say this would be a 'must-do' experience without more specifics on what makes it unique. It's not bad by any means, but it lacks that original Disney touch which many guests would have come to expect.

June 26, 2016, 10:19 PM

Now that all of the critiques are up, here are the rankings for Challenge 3.

Challenge 3 Rank:

1. Douglas Hindley
2. TIE: Andy Teoh and Keith Schneider
4. Chad H
5. Karina Bhattacharya
6. Christopher Sturniolo

Congratulations to Douglas Hindley for his winning submission, The Feast of Alexander Nevsky!

Unfortunately, Christopher, you came in last in this challenge and are hereby eliminated from Theme Park Apprentice 8. However, if you feel that you can do better I invite you to continue following the competition and attempt to earn redemption in a special challenge at a later date. You are welcome to continue submitting proposals unofficially if desired in order to receive critiques and improve your abilities.

For everyone else, Challenge 4 has begun. Take a look if you haven't done so already and get started on your proposal. There are a lot of different ways to go in this challenge, and rather than "What will I do?" your toughest question may be "Which should I do?"

June 27, 2016, 2:27 PM

Thanks for letting me participate! I really enjoyed doing this competition. I won't be doing the redemption challenge because I've been getting busy with my new job. Good luck to the remaining competitors.

June 28, 2016, 12:08 PM

Christoper, I'm glad you enjoyed the competition and I had a good time reading your proposals. You had a lot of great ideas, which combined would create a very unique Disney park. I understand you're reasoning for not trying for redemption, and I hope you'll compete again in a future season.

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