The “Pop up” student project : a unique learning experience
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Faire défiler la pageEnd of 3 years of study for our students in Bachelor in International Culinary Arts Management with a challenging project, both on a strategic and an operational point of view: the creation and opening of a pop up restaurant concept.
The objective of the project is to put into practice all the knowledge learnt during their program. Guided by their teachers but leading their small company, they had to create everything from scratch: positioning, environment, menu, prices, decoration…
Flash back to the different steps of this innovative project.
Conceive a businesS plan and develop ALL the necessary soft skills
An important part of the success in a restaurant opening is based on the thinking around the concept and on a key step: the business plan. Accompanied by professionals of the industry and by Marielle Salvador, Associate Professor in Marketing, the students are building each step of it.
Divided in teams, they worked on all functional aspects of the restaurants: marketing and communication, finance, human resources, culinary creations…
They defined for example :
- Visual identity of the restaurant and the communication strategy
- The menu, its cost and how to adapt the costs strategy
- How to manage staff costs and optimize them
The success of this student project requires personal autonomy, the will to take initiatives, the ability to manage a group of people in a project mode. This suggests organization, task allocation, work quality monitoring, respect of deadlines and intellectual skills to apply all the knowledge learnt for 3 years. Marielle Salvador
A strategic and functional thinking that is essential before the opening to the public for 10 days.
runNING A restaurant: from theory to real world
Once the concept is set up, students can sharpen their knifes and open the restaurant in real-life situation in a dedicated place: a multisensorial and immersive room, especially designed in 2021. Facing external clients, students will confront their concept to the real world: has the communication been effective? Has the concept been understood? Are customers happy?
This final project requests students to use their professional, management and entrepreneurial skills.
Some students stand out, for example regarding service skills: dressing up tables, welcoming clients, upselling or creating cocktail and beverages” Bernard Ricolleau, Maître d’Hôtel
Hiver, Retrouvaille et Lumos, three unique concepts
Hiver
A restaurant that offers a trip to the winters of the world. In a cocooning environment, the students make you travel new countries with a menu inspired by winter dishes of different countries. Theses countries represent the diversity of culture of this English-speaking student group.
Retrouvaille
In a welcoming environment, clients can share a convivial moment gathered around a generous menu to share. Retrouvaille is also about the fusion of flavours from different cultures gathered in one dish. For the tea time, Retrouvaille also offered to clients tasty pastries.
Lumos
Light on Lumos, a pop up restaurant that combines cinema and gastronomy. At lunchtime, Lumos drives the clients into a video club atmosphere. At night, the restaurant turns into a “Festival de Cannes” environment.
This student project highlights perfectly our innovative and experential pedagogical approach that associate management and operational skills, aiming at developing creativity and entrepreunarial spirit.
If you want to be part of the chefs and managers of tomorrow in the culinary arts industry, come and reveal your talent in our Bachelor.