Current units covered business planning and food safety fundamentals, which they then applied to their mobile eatery concepts presented to teachers and the student body.
The Big Winners:
Best Food Award: Team Carron- Carter Pfaff and Aaron Henthorn served up delicious, safe-handled chicken and garlic rice with a scratch-made orange glaze.
Best Business Idea: Team Potato Party- Malaree Rossett and Kira Kvekveskiri took top prize for their brilliant potato smasher plan, which featured a highly profitable menu and amazing variety which could cater to customer preferences.
The Core Objectives:
Food Safety & Sanitation: Every team established and carried out strict, industry-standard HACCP plans.
Business Planning: Students drafted operational outlines, including target demographics, competitive pricing strategies, and branding.
Teamwork: From prepping line-cook stations to navigating time crunches, every group nailed it by communicating effectively and delegating roles.
The food was phenomenal, the pitches were brilliant, and our young entrepreneurs truly stepped up to the plate.