Imagine that you are getting ready to open up your own restaurant. You have been working for months to get the space ready, decorated, and equipped with all of the best cooking tools, tableware and cutlery, and décor. You’ve hired a great team of employees, printed the menus, and are so close to being ready for your grand opening.

There is just one thing left to pick out, order, and properly store—the food!!

For this lab, you will use a combination of information from the unit as well as online research to create a plan for the food items you will need. This will be your master list/plan that will help you take your restaurant from almost ready to totally ready!

First and foremost, while you do not need to create an entire menu for your restaurant, you should identify the type of restaurant that you are opening. This will help guide your list and plan for the foods that you will need to stock.

For each of the following items, you will need to list at least five examples from that food category, describe how often you will need to purchase more of that item, and how you will store them. You may need to do extra research to see how often typical restaurants with menus similar to yours restock their items:

Produce (fruits and vegetables)
Proteins (meats, fish, legumes)
Dry goods (legumes, pastas, flours)
Seasonings (herbs, spices, oils, vinegars)

Arts

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