As a reminder, Challenge 2 is still going on and is due Saturday, July 25th at midnight. Please do not forget to submit an entry for that challenge.
Due to requests for more time to work on the weekends, challenge postings will be moved to Friday evenings beginning with this challenge. Please see the Chatter thread for additional information.
Challenge 3: Food and Wine
Since its inauguration in 1995, the Epcot International Food & Wine Festival has become one of the most popular seasonal events put on by the Walt Disney World Resort. Due to its success, regional parks have recently begun trying to copy the event. You have been hired by a park that has decided to do the same, but with a bit of a twist...instead of a seasonal event, they want a permanent eatery in the form of a station service restaurant. Your challenge is to come up with a restaurant concept that meets the following criteria:
-Your restaurant must be some form of station service. You may have multiple counters serving different items with independent lines and payment, you may have a cafeteria-style restaurant where guests collect their items and pay at the checkout, or you may use a buffet where guests pay a flat fee and can collect as much as they want from various locations.
-Your restaurant must have an overall theme, and each individual food station must fit into that theme in some form. The theme of your restaurant must fit the park.
-You must have at least five food stations in your restaurant. You may have up to eight stations.
-You may include regional chains as stations in your restaurant if they fit the theme, but you may not include national or international chains.
-While you are encouraged to select your home park for this challenge, you are welcome to use any park outside of Disney or Universal.
Your proposal for this challenge should be 3-5 pages (not including pictures) and should include:
-The name and theme of your restaurant
-The park, and the specific location in the park, where your restaurant is located
-A description of your restaurant, including the layout of the serving and seating areas and the appearance of the interior and exterior
-A list of stations with sample menus and approximate prices
-Anything else you feel will benefit your proposal
-To attract the widest possible audience, it is advisable to have a variety of offerings.
-Make sure the size of the restaurant is appropriate for the park you have chosen. A medium-sized regional park doesn’t need an eatery that seats 1,000+ guests, for example.
-Since you’re using several stations, there is no need to develop an extended menu for each one. 3-5 items with appropriate sides is satisfactory for a station.
-Prices do not need to be exact, but they should be reasonable. It is okay to give a range for the items at each station rather than price everything individually provided the range is small (for example, $10-15 would be okay but $10-30 would not).
-Feel free to get creative with your menus, but don’t make it too exotic for the majority of visitors.
All proposals must be submitted by midnight on Saturday, August 1st.Tweet
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