JACKSON HOLE, WYO — The JHHS Restaurant Management Team returned with a 12th place finish from the National ProStart Invitational—the premier culinary and restaurant management competition in the nation.
The team competed against 150,000 students from across the country, which is sponsored by the National Restaurant Association Education Foundation. The Jackson team is comprised of seniors Sarah Sampson, Sophie Robinson, Ashley Brimeyer, and Katie Lewis.
Jackson’s restaurant management team pitched a business plan for “Cafe Pinna”—a hypothetical vegan-organic-hydroponic greenhouse cafe. It was a massive undertaking that included an extensive written rationale, a floor plan design and a kitchen appropriate to the restaurant concept, interior design schematics, a complete menu with recipes and costing data, a Strength, Weakness, Opportunity and Threat (SWOT) analysis, and the creation of two marketing strategies that included cost and return on investment analysis.
If only real life restaurateurs went through half as much before opening up shop!
The team was poised and articulate throughout the competition. They were able to respond when judges asked complicated critical thinking questions, demonstrating a deep understanding of their concept and restaurant industry norms.
To compete at the national level, the team first had to win the Wyoming ProStart competition, where team members received a combined $20,000 in scholarships from post-secondary culinary schools.
ProStart is a two-year educational program supported by the National Restaurant Association Educational Foundation in partnership with the Wyoming Restaurant and Lodging Association. This career-building program blends classroom learning with hands-on training to teach high school students the management and culinary skills needed for a career in the restaurant and food service industry.
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