A LOOK INSIDE THE NATIONAL PROSTART INVITATIONAL
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A LOOK INSIDE
THE NATIONAL
PROSTART
INVITATIONAL
Nearly 400 high school students traveled to
the National ProStart Invitational in Dallas,
Texas, in 2016 to showcase their culinary
and restaurant management skills - bringing
with them innovative ideas, confidence and
a desire to be the best.
SPONSORED BY: ORACLE HOSPITALITY
National Restaurant Association Educational Foundation I ChooseRestaurants.org
FOREWORD BRETT R. SMITH SENIOR DIRECTOR, FOOD & BEVERAGE SOLUTIONS MANAGEMENT ORACLE HOSPITALITY Every year, 140,000 students from high schools across America take part in the National Restaurant Association Educational Foundation’s (NRAEF) ProStart curriculum, which was set up to bring talented young people into our industry. That’s 140,000 young people, every single year, who are being educated about the hospitality sector and what it has to offer – learning about food, about service, about how to run a profitable business, but also developing essential life skills, like teamwork, responsibility and perseverance. Oracle Hospitality is extremely proud to be supporting ProStart. It gives the students a life-changing opportunity to find a career in this exciting industry of ours, while simultaneously helping our customers – the restaurant operators – by finding new talent for them to recruit. In judging the management competition this year, I got to see first-hand the potential that these students showed as they presented their restaurant concepts. What was very clear to me is that these soon-to-be restaurant managers and owners of tomorrow are thinking big. Their concepts included unique and creative ideas, marrying up food with structural layouts to create a great atmosphere for their guests. But they also get the detail - their food cost analyses and marketing plans show that they are very familiar with the realities of running a profitable business. Many of the leading business plans tied marketing with loyalty programs, while others described marketing events that need careful labor and food cost planning. You could see that leveraging technology to attract and reward loyal guests, servicing guests with innovative guest and employee facing technology, all while maintaining profitability and employee satisfaction is essential to these young leaders. Leveraging the right technology building blocks will allow these restaurateurs to focus more on great guest service and amazing food. Attending the 2016 National ProStart Invitational has been one of the most inspirational experiences of my career – being able to guide young people who have ideas and talent, and being part of a program that provides the scholarships and other support that they need to make hospitality a viable career path. Future employers will see the superb skills that they learn throughout the program, but also a hearty amount of the irreplaceable work ethic that this program instills. From Oracle Hospitality, I offer my congratulations to all of the students of 2016 and I look forward to the new talent that is coming through thanks to the NRAEF and this invaluable program. National Restaurant Association Educational Foundation I ChooseRestaurants.org
TABLE OF CONTENTS Executive Summary.............................................................2 Detailed Findings: Culinary Competition....................3 Detailed Findings: Management Competition..........7 Detailed Findings: Technology and Innovation........11 Methodology.........................................................................14 Data Points............................................................................15 About Us................................................................................17 National Restaurant Association Educational Foundation I ChooseRestaurants.org 1
EXECUTIVE SUMMARY The National Restaurant Association Educational Foundation’s (NRAEF) ProStart program is a two- year career and technical education program that focuses on teaching culinary arts and restaurant management fundamentals. Offered in more than 1,800 high schools and career and technical centers in all states, Guam and Department of Defense Education Activity schools in Europe and the Pacific, the program reaches nearly 140,000 students annually. With a goal of developing the next generation of leaders in the foodservice industry, ProStart brings together industry and the classroom, giving students a platform to discover and develop new interests and talents, while teaching employability skills such as teamwork, professional behavior, time management and communication. Some students also have the option to participate in competitions that focus either on culinary arts or restaurant management skills. These students form teams and begin preparation for their State ProStart Invitational. Teams are comprised of two to four students with an optional alternate. The students typically devote hundreds of hours of practice and preparation to hone their culinary skills and restaurant management concepts. Teams that win first place at their state competitions are invited to attend the National ProStart Invitational. Nearly 400 students, alongside their educators, mentors and families, attended the 2016 National ProStart Invitational, bringing with them innovative ideas, confidence and a desire to be the best. This year, in order to provide insight into the minds of these future customers and aspiring leaders of the restaurant industry, the NRAEF collected data from the 88 judged presentations at the event. This report serves to showcase the new and exciting ideas these high school students brought to the competition floor. Based on qualitative data collected from participant-submitted materials at the 2016 National ProStart Invitational, the NRAEF tracked methods used, ingredients included, restaurant concepts as well as additional metrics. This curated data has been synthesized to determine core themes of the competition, and to tell a story about what these high school students accomplished in 2016 as part of their ProStart studies. “I didn't really know the direction of where to go in order to open up my own restaurant, and becoming part of ProStart opened my eyes to actually see where I can go from here.” ProStart Student National Restaurant Association Educational Foundation I ChooseRestaurants.org 2
DETAILED FINDINGS: CULINARY COMPETITION THE COMPETITION Many students get involved with ProStart because of an interest in food, and those students who excel at culinary arts spend countless hours practicing and refining their techniques before arriving at the National ProStart Invitational. Forty-six teams competed in the culinary competition in 2016, presenting to judges from throughout the foodservice industry. The judges, who volunteer their time, are committed to guiding and encouraging these young people to pursue their dreams of opening a restaurant, becoming a chef or managing a kitchen. The competition highlights each team’s ingenuity and ability to think on their feet in a high stakes environment. Official rules for the competition state that each team must create a three- course meal in 60 minutes using only two butane burners, without access to running water or electricity. Menus are designed by the students in advance of the competition and must also fall within certain guidelines provided by the NRAEF. For example, the entrée must include a protein, vegetable, starch and sauce. Additional rules require students to use a minimum of two out of six identified culinary cooking methods, including poach, braise and pan fry. Teams may range in size from two to four, with an optional alternate who may act as an expediter. A workspace with two eight-foot tables and two butane burners is provided to students, and teams are required to bring all other materials required to execute their meal including cooking equipment and ingredients. During the 60 minutes of cooking, teams are evaluated on taste, skill, teamwork, safety and sanitation, and presentation. National Restaurant Association Educational Foundation I ChooseRestaurants.org 3
DETAILED FINDINGS:
CULINARY COMPETITION
THE DATA
Each team is required to submit their written menus to the judges; these allowed the
NRAEF to gather details on which foods were chosen and cooking techniques used.
Starters
Seafood was overwhelmingly the favorite focus for appetizers, with 60 percent of students
using prawns, scallops, lobster, oysters, shrimp, crawfish and a variety of fish such as tuna,
trout and salmon.
Vegetables were the next most popular
option as a starter ingredient, and were the
most frequent accompaniment to appetizers
overall. Students’ vegetable choices included
tomatoes, avocados, beets, cucumber,
potatoes, mushrooms and squash. Some
additional standout ingredient choices
included goat cheese, forbidden black rice,
apples, quinoa and bacon.
Entrées
Poultry was the favorite main ingredient
for entrée dishes, although this may have
been due to cost-deciding factors. Seafood
and beef tied for second, with other teams
choosing pork, rabbit, lamb and bison.
Nearly half of the student teams chose
potatoes as their required starch ingredient,
and displayed creativity in their preparations
including gnocchi, sweet potato puree,
croquettes and simply mashed. Other teams
chose grains like risotto, quinoa and barley, or
pastas such as orzo, ravioli and ramen.
National Restaurant Association Educational Foundation I ChooseRestaurants.org 4
DETAILED FINDINGS:
CULINARY COMPETITION
Leafy vegetables like brussels sprouts, spinach
and collard greens, and root vegetables such
as carrots and beets, were most often used by
students as the main vegetable. Other standout
vegetables included asparagus, peas and
cauliflower.
Teams were required to include a sauce in each
entrée, and these offered an opportunity for
students to display their creativity. Examples
include chimichurri, duck sauce, maple mustard
sauce, fig glaze, smoked green apple vin blanc
and a cranberry-pomegranate sauce.
Desserts
Students chose cakes and dairy-based desserts
to showcase their skills, and the majority used
fruit flavors in their dishes such as raspberry,
lemon, mango and blueberry. Chocolate, vanilla,
caramel, and nut flavors were also used. Dessert
examples include blackberry soufflé, steamed
lemon chiffon cake, vanilla cheesecake, Moroccan
orange cake, butternut caramel ice cream and
beet-fudge cake.
Cooking Techniques
Students used a variety of techniques during the 60 minute culinary competition that they
learned in ProStart classrooms. They sautéed, pan fried, poached and braised most often,
but other techniques including blanching, smoking, searing, sous vide and deep frying
were also prevalent. Required to showcase certain knife skills, many students chose the
paysanne, chiffonade, medium dice, brunoise and julienne cuts during their presentations.
“I like culinary because it’s an art form that you can make your own. ProStart gave me
the opportunity to learn about the industry and to be able to work in a real kitchen.”
ProStart Student
National Restaurant Association Educational Foundation I ChooseRestaurants.org 5
DETAILED FINDINGS:
CULINARY COMPETITION
Stand Outs
Several teams made a point to label ingredients as locally sourced, and game meat was
given a place on a handful of appetizers and entrees. Buffalo, bison, rabbit and quail were
all prepared to showcase students’ skills and unique ideas.
For dessert, one team created edible foam to show off their Key Lime Espuma dessert,
while other teams incorporated beets and butternut squash into cakes and ice cream.
While many dishes designed for the culinary competition featured indulgent and rich
recipes, more than 50 percent of the menus included dietary options that would satisfy
vegetarian or gluten free preferences.
National Restaurant Association Educational Foundation I ChooseRestaurants.org 6
DETAILED FINDINGS:
MANAGEMENT COMPETITION
THE COMPETITION
An important part of any restaurant or
foodservice company is its management-
focused employees. As such, the ProStart
curriculum focuses on teaching fundamental
management skills to students. Those
more interested in this side of the industry
might find themselves participating in the
management competition at the National
ProStart Invitational. Forty-two teams
competed in management this year, presenting to judges from throughout the
foodservice industry who provide feedback and guidance to the students.
Management teams give a verbal presentation of their restaurant concept idea to
a panel of judges, answer critical thinking questions and submit a written proposal.
Official rules for the competition require students to develop a proposal for a new
restaurant concept in ProStartville, a fictitious city used by all teams with a given
set of demographics.
ProStartville, USA is home to a diverse group of families, students
and young professionals. Within the ProStartville area there is a
four-year university, a regional airport and a popular travel resort.
Population – 57,000
Median age – 31
Families – represent 33% of the population
National Restaurant Association Educational Foundation I ChooseRestaurants.org 7
DETAILED FINDINGS:
MANAGEMENT COMPETITION
Proposals consist of a defined restaurant concept and supporting menu and
marketing plans. Information required in teams’ written proposals include: type
of establishment, type of cuisine, meal served, hours of operation, location of
restaurant (where in ProStartville), target market, description of interior and décor,
and an organizational chart of staffing plans. Students also design a sample menu
for their concept with no more than 12 menu items, along with one sample recipe.
Teams also develop two marketing tactics to launch their restaurant concept that
demonstrate their ability to advertise the concept and attract new customers.
THE DATA
Each team is required to submit their
restaurant concept to include a sample
menu, layout and marketing tactics. The
NRAEF used the submitted proposals
to gather details on what types of
restaurant concepts were chosen and
what cuisines and culinary themes
permeated the competition.
Type of Establishment
More than half of the teams chose to present a full service restaurant concept,
with a focus on serving lunch and dinner, however fast casual concepts were also
popular, showing an understanding of the changing restaurant landscape and
appeal for such venues. Additionally, several concepts managed to incorporate
both full service and fast casual options into one establishment. The innovative
idea, identified as two-option dining, serves both those who want a quick bite
as well as those interested in being seated for a meal, thereby widening their
concept’s target market. Several teams also included extended weekend hours, and
a few offered delivery, take out and/or catering options.
National Restaurant Association Educational Foundation I ChooseRestaurants.org 8DETAILED FINDINGS:
MANAGEMENT COMPETITION
Cuisine & Theme
Cuisine and theme are central to the students’ restaurant management proposals
and are the true indicators of innovation at the National ProStart Invitational. This
year’s concepts centered on farm-to-table cuisines and locally-sourced ingredients,
with most choosing a version of American cuisine specific to a certain region such
as Southern, Coastal, Pacific Northwest and Midwest. However, 20 percent of teams
embraced more global themes like Asian fusion, Japanese ramen, healthy Chinese
and tropical Thai.
A notable theme throughout this
year’s proposals was the number of
restaurant concepts that offered a unique
entertainment experience along with
a meal. These themes ranged from tea
houses with English Teatime tradition
to bringing a festive party to the table
through a Mardi Gras theme. Two teams
even incorporated sky travel and dining,
and one creative team identified an
opportunity to serve dinner whilst their
guests travelled on an “observation
wheel” similar to a Ferris Wheel with
gondola-like dining enclosures.
“Our restaurant concept is an Appalachian fish market. We sell fresh Appalachian
ingredients from local businesses.”
ProStart Student
National Restaurant Association Educational Foundation I ChooseRestaurants.org 9DETAILED FINDINGS:
MANAGEMENT COMPETITION
Build-your-own and self-service concepts were
not as common and seemed to be sacrificed
for the opportunity to feature an artisan
plate comprised of healthy, local and organic
ingredients, which 44 percent of teams included.
There were a small number of food trucks,
however outdoor spaces were featured in more
than half of the concepts including outdoor patios
with seating for guests to enjoy.
Stand Outs
Most menus in the management competition
included at least one option for those with dietary
restrictions, including vegetarian, gluten free and
even kid-friendly. Additionally, many concepts
stressed healthy eating within their restaurant
theme.
Community engagement was popular this year, with some connecting to marketing
activities and others incorporated solely as ways to give back to their communities.
Over a third of concepts included a philanthropic focus tied to their restaurant, with
Veteran and military support being the most popular.
National Restaurant Association Educational Foundation I ChooseRestaurants.org 10DETAILED FINDINGS: TECHNOLOGY & INNOVATION Both the culinary and management competitions encourage teams to use innovative methods and technologies to bring concepts to life. While it might be more obvious that the management competition sparks the use of creative marketing and point-of-sale systems to accompany presentations, cooking methods are also constantly being modernized, aided by science and technology. CULINARY In the culinary competition, teams exhibited their talents through a variety of cooking techniques and tools on the cutting edge of food technology. Limited to two butane burners as a heat source, teams used chemical reactions and innovative creations to cook and prepare their food. While most teams sautéed at least a portion of their ingredients, 23 percent of the teams used a torch to caramelize and finish ingredients on their plates. One team was able to create a homemade sous vide by submerging meat in sealed bags to eliminate air and then placing them in a steam bath to cook. Three of 46 teams spun sugar into beautiful designs and a single ambitious student used a hand pump to create a large balloon from taffy to garnish her dessert plate. Almost 15 percent of dishes included intricate plate art, created by an extremely steady hand and active mind. These plates ranged in design, with one featuring colorful butterfly-like wings and another adorned with the carefully penned French word for raspberry, “framboise.” The time that the teams spent on their plate presentation seems to indicate an acknowledgement that the first taste is visual. During interviews, many students indicated that food photography, and its prevalence on social media, influences innovation in plate design and set up. National Restaurant Association Educational Foundation I ChooseRestaurants.org 11
DETAILED FINDINGS:
TECHNOLOGY & INNOVATION
MANAGEMENT
The management competition allowed for creative uses of technology throughout
almost every aspect of the restaurant concept. Students used restaurant floor
planning software to design the layouts of their concepts, designed websites as
a marketing technique, created social media campaigns, ideated smartphone
applications, allowed ordering through kiosks and tablets, and included a variety of
point-of-sale systems in their proposals.
“It's important for
restaurants to have
innovative technology,
because the world is
changing everyday.
It's best to keep up
with the world, and
the trends to make
sure restaurants stay
relevant.”
ProStart Student
Innovation in the design of the overall restaurant concept was not limited to the
use of a restaurant mapping software to design the layout, planned interior design
was also informed by technology. The most common décor centered on modern,
industrial, and contemporary design, and of those concepts, over 75 percent
highlighted their use of mobile or tablet point-of-sale systems.
National Restaurant Association Educational Foundation I ChooseRestaurants.org 12DETAILED FINDINGS: TECHNOLOGY & INNOVATION Technology was mentioned in a number of areas within the teams’ proposals, and appeared frequently in their marketing plans. Innovative uses of QR codes, one to claim savings and another to show loyalty, were used, and another team employed the use of broadcast texting to alert their customers that there was a current promotion. Events were the most widely identified marketing technique, followed by social media and then loyalty programs – all areas where technology can be used to support profitable execution. A few creative teams proposed mobile applications to host information on their restaurant, and one innovative group included information to support a Virtual Reality Tour of their venue. Another common theme throughout was varied uses of technology in proposals related to supporting comfort and convenience for customers. Many proposals included mentions of strong WiFi capabilities (mostly in lunch concepts) and two proposals discussed the use of mobile charging stations so customers could fuel themselves and power their devices simultaneously. Technology was also used to help create environments that were self-sustaining, carbon-neutral and energy efficient. Teams included in their interior design the use of LED lightbulbs, recycled driftwood and large outdoor patios filled with gardens mined for ingredients. One team carefully explained the use of a hydroponic system to produce larger and better tasting vegetables while preserving the environment. Another group included an aquaponics system in which the waste produced by farmed fish supplied nutrients for plants grown hydroponically, which in turn purified the water. National Restaurant Association Educational Foundation I ChooseRestaurants.org 13
METHODOLOGY This report presents the findings of an initiative by the National Restaurant Association Educational Foundation (NRAEF) to study the proposals and presentations students presented at the 2016 National ProStart Invitational. The NRAEF collected qualitative data from participants and participant submitted materials at the 2016 National ProStart Invitational. The data tracks the methods used, the ingredients, restaurant approaches, menus, techniques, technology and additional metrics in both the culinary and management competitions. The data has been reviewed and synthesized into core themes and presents a picture of what these high school students accomplished in 2016. Eighty-eight teams participated in the event, made up of 373 students from 46 states. Additionally, interviews were conducted with approximately 30 students at the event, which took place April 29 - May 1, in Dallas, Texas. National Restaurant Association Educational Foundation I ChooseRestaurants.org 14
DATA POINTS
Below are data points used to inform this report.
CULINARY
Starter Knife Skills
Main Ingredient Rondelle
Ingredient Two Diagonal
Ingredient Three Batonnet
Julienne
Entree Large Dice
Protein Medium Dice
Starch Small Dice
Vegetable Brunoise
Sauce Paysanne
Chiffonade
Dessert Tourne
Dessert
Main Ingredient Other
Main Flavor Locally Sourced/Organic
Additional Flavors
Culinary Techniques
Poached
Shallow Poach
Braised
Pan Fry
Steam
Sautée
Molecular Gastronomy
Other
National Restaurant Association Educational Foundation I ChooseRestaurants.org 15DATA POINTS
Below are data points used to inform this report.
MANAGEMENT
Establishment Type Food & Themes
Family Dining Full Service Cuisine
Casual Dining Full Service Menu Items
Fine Dining Full Service Restaurant Theme
Quick Service
Quick Casual/Fast Causal Marketing
Tactic One
Restaurant Details Tactic Two
Breakfast
Brunch Other
Lunch Technology Used
Dinner Philanthropic Initiatives
Delivery/Take-out
Catering
Hours of Operation
Weekend Hours
Location
Target Market
Restaurant Design
Menu Style
Interior Design Theme
Uniforms
Outdoor Seating
National Restaurant Association Educational Foundation I ChooseRestaurants.org 16ABOUT US
THE NATIONAL RESTAURANT ASSOCIATION EDUCATIONAL FOUNDATION
(NRAEF)
As the philanthropic foundation of the National Restaurant Association, the NRAEF
exists to enhance the restaurant industry’s service to the public through education,
community engagement and promotion of career opportunities. The NRAEF
works to attract, develop and retain a career-oriented professional workforce
for the restaurant industry. The restaurant and foodservice industry comprises 1
million restaurant and foodservice outlets and a workforce of more than 14 million
employees, making it one of the nation’s largest employers.
For more information about the NRAEF, visit ChooseRestaurants.org.
Facebook.com/NRAEF @NRAEF
Facebook.com/ProStart @ProStart
LinkedIn: NRAEF Instagram: prostartprogram
Tumblr: Nraeducationalfoundation.tumblr.com YouTube: ProStart Program
National Restaurant Association Educational Foundation I ChooseRestaurants.org 17SPONSORED BY
ORACLE HOSPITALITY
Oracle Hospitality brings 35 years of experience in providing technology solutions
to food and beverage operators. We provide hardware, software and services that
allow our customers to deliver exceptional guest experiences while maximizing
profitability. Our solutions include integrated point-of-sale, loyalty, reporting and
analytics, inventory and labor management, all delivered from the cloud to lower IT
cost and maximize business agility.
For more information about Oracle Hospitality, visit Oracle.com/Hospitality.
Facebook.com/OracleHospitality @oraclehosp
LinkedIn: Oracle Instagram: oraclehospitality
Blog: Blogs.Oracle.com/Hospitality YouTube: Oracle Hospitality
National Restaurant Association Educational Foundation I ChooseRestaurants.org 17National Restaurant Association Educational Foundation I ChooseRestaurants.org 18
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