As part of the VET by EHL hospitality training program, students are tasked with an exciting capstone project: the F&B Pop-up Concept. This immersive project challenges students to apply their theoretical knowledge and practical skills in a real-world setting.
At Bunyan Academy, students have embraced this challenge by creating a distinctive concept called REDFRIDA. Through this project, they have worked diligently on various essential areas of hospitality service, management, and culinary arts, bringing their vision to life. Below, we explore the critical elements that Bunyan students have focused on to develop and implement their unique concept.
Developing a Unique Hospitality Concept: The Bunyan Student Experience
To develop and implement a unique hospitality concept using an operational location provided in the learning center, Bunyan students have worked on various essential areas of hospitality service, management, and culinary arts. Below are some of the critical elements they focused on:
Marketing & Sales
Students began by crafting a clear vision, mission, and set of goals and values for their concept. They designed a slogan and logo to represent their brand identity. Understanding their target market and stakeholders was crucial for creating an effective marketing plan. They also conducted a competitive analysis to position their concept strategically. Finally, they planned the decoration and layout to create an inviting atmosphere.
Food & Beverage
In the food and beverage section, students developed a comprehensive menu, deciding on the type, format, and design. They meticulously described each menu item and created standard recipes. The students also determined the style of service and conducted a testing phase to refine their offerings and ensure quality.
Finance & Logistics
Financial planning involved estimating covers and forecasting sales to create a simple budget. Students identified the necessary items to be purchased and compiled a market price list. They engaged in detailed menu costing to maintain profitability and designed financial forms to manage the restaurant’s finances effectively.
Human Resources
On the human resources front, students established restaurant policies and rules, planned organizational charts, and defined team duties. They developed standard operating procedures and designed staff uniforms. Creating job descriptions and human resources forms were integral in ensuring efficient operation and clarity in roles.
By working on these diverse elements, Bunyan students have gained a comprehensive understanding of the various facets of running a successful hospitality business. This hands-on experience equips them with the skills and knowledge needed to excel in the dynamic field of hospitality.
The RedFrida concept
Taste the art in our food
"We promote our restaurant as a place where customers can explore their uniqueness while enjoying delicious dishes in an atmosphere filled with delightful melodies."
