1. PIZZA PRODUCTION

2. Project overview:
You have an amazing pizza recipe and all your friends have been telling you should should go into business as an entrepreneur with your own Pizza Food Truck.
You have never considered this business idea before and are clueless when it comes to creating a business plan, etc.
This project is your first phase of research toward your dream.
You will need to create a unique pizza recipe (and a few components that will help you build a business plan) that you think will be the best seller at your ideal food truck.
You will then make the pizza in class and it will be judged to see which pizza people would purchase in a competitive market.

3. Project goal:
The purpose of this project is to give you a bit of experience making food under specific restrictions to give you some insight to build from on your next project: Food Truck Design (individual project)
This is a group project that will take 3 days to work on, with the 4th day being the actual baking and presentation of the final products.

4. Business Ethics and Confidentiality
These recipes should be the proprietary secret of your individual group.
Therefore, confidentiality in this project is critical.
What is an example of a breach of confidentiality on this project?

5. Project Guidelines
You need to create the following items (as a group):
Individual pizza
Dimensions must be no bigger than 6” x 10” x 1.5”
Recipe should be unique but something that will be widely enjoyed (high purchase potential)
Cook time must be 12 minutes or less at 375 degrees (F)
Production of pizza (start to plate) should be 30 minutes.
Flow chart for production (due with baked pizza)
Including complete time breakdown and all processes done in the 30 minute time frame.
Profitability report (due with baked pizza)
Comparison of cost vs. (competitive) sale price and calculated net profit for one day of sales (assuming 100 pizzas are sold)
Marketing (due with baked pizza)
Purchasing decisions are based on more the food taste/quality alone. Presentation of food should be considered. Each student will have one table to display 6 samples of their food on for the judging.
Each sample must be at least 2in2.

6. Project Guidelines
You need to create the following items (as a group):
Individual pizza
Dimensions must be no bigger than 6” x 10” x 1.5”
Marketing (due with baked pizza)
Purchasing decisions are based on more the food taste/quality alone. Presentation of food should be considered. Each student will have one table to display 6 samples of their food on for the judging.
Each sample must be at least 2in2.
Question: What is the minimum allowable area of the overall pizza you create?

7. Question: What are the maximum pizza dimensions in metric units (cm)?
Task breakdown
Develop recipe
Come up with a type of pizza to produce with your group (based on recipe research, refer to your own knowledge of what makes a pizza good, etc.)
Remember: Pizza can be made in many different ways (french bread base, dough, dessert style, etc.)
Test recipes at home before finalizing recipe
Ensure all requirements can be met with final recipe:
Dimensions must be less than 6” x 10” x 1.5”
Recipe should be unique but something that will be widely enjoyed (high purchase potential)
Cook time must be 12 minutes or less at 375 degrees (F)
Production of pizza (start to plate) should be 30 minutes.
Question: What are the maximum pizza dimensions in metric units (cm)?

8. Stretch dough into shape Add cheese and toppings
Task breakdown
Create production plan / timeline
Start with requirements
Backfill and modify until a clear schedule and plan is made
Example:
Mix dough
Let dough rest / rise
Stretch dough into shape
Add cheese and toppings
Bake
Plate and serve
Spread sauce
30 minutes
cleaning (after baking)

9. Production Plan (with detailed descriptions)
Mix dough
Let dough rest / rise
Stretch dough into shape
Add cheese and toppings
Bake
Plate and serve
Spread sauce
30 minutes
cleaning (after baking)
Step 1: Mix dough (½ cups flour, ¼ cup warm water, 1 tsp yeast) until a sticky
ball forms
Step 2: Coat dough ball lightly with olive oil
Step 3: Let dough rise, covered, in a warm place for 5 minutes
Step 4: Stretch dough to desired shape (REQUIREMENTS)
Step 5: Spread sauce onto pizza, edge to edge (¼ cup)
Step 6: ...

10. Oven mitts / pot holders
Review Question:
Name some PPE that you might want to use or have on hand for this project:
Gloves (food prep)
Oven mitts / pot holders
Fire extinguisher

11. Task breakdown Profitability
Calculate the cost per pizza
Utilize BOM template
Set a reasonable / marketable selling price.
Calculate the difference to get the NET profit per unit sold.
Calculate the net profit for a lunch rush sale of 100 units.
Question: If you normally produce 100 pizzas during a lunch rush but your ovens are malfunctioning, causing an 80% reduction in usable oven capacity, how many pizzas can you make?

12. Task breakdown Marketability
You will need to have 6 samples of your pizza plated after the 30 minute time period.
Each team will have one table to put your plated pizza on for presentation to the judges (high school staff)
Consider how you plate and or decorate your table to entice your pizza to be chosen.
Brainstorm what would make you select one over another
What is the impact of cleanliness?
What is the impact of color use?

13. Review What are the requirements for this project?
What are the four submissions that need to be completed / will be graded?

14. Possible points earned
Grading Rubric
Possible points earned
Actual points earned
Technical requirements
Dimensions must be less than 6” x 10” x 1.5” _____
Cook time must be 12 minutes or less at 375 degrees (F) _____
Production of pizza (start to plate) should be 30 minutes _____
Flow chart for production
Timeline is clearly shown _____
All steps for production are discretely identified _____
Profitability report (due with baked pizza)
Cost per recipe is calculated _____
Reasonable sale price is established _____
Daily profit was calculated _____
Marketing
Plating and presentation adds to the appeal of the food _____
General
Recipe quality / purchase appeal (judge feedback) 2 (bonus possible) _____
Good use of class time up to 50% off _____
Teamwork up to 50% off _____
Total possible points _____

15. Group Assignments (1st period)
Group 1: Adam, JT, Hunter
Group 2: Lili, Maddie, Sara
Group 3: Melissa, Alexis, Emily
Group 4: Kena, Taryn
Group 5: Luke, Kaleb
Group 6: Katie, Kendra

16. Group Assignments (5th period)
Group 1a: Abigail, Haylee
Group 2a: Chloey, Noel
Group 3a: Reagan, Kyla
Group 4a: Logan, Alec
Group 1b: Jake, Jamie, Drew
Group 2b: Zach, Connor
Group 3b: Allison, Sara, Jillian
Group 4b: Rhett, Paula, Miguel