Retail Sales—Single Concept/Multiple Concepts/Marketplace

Submission Requirements 

See Contest Rules and Contest Penalties for complete submission details and penalties if requirements are not met.

• Page 1 must be a completed and signed Official Entry Form.
• Page 2 must be an Essay that contains a maximum of 200 words and explains, at a minimum, the campus dining program and a brief overview of the facility.
• Page 3 must be a Table of Contents that must follow the five Judging Criteria below, in order, and include page numbers.
• An Introduction for each Judging Criterion in order (maximum of 100 words for each criterion.) 
• Please note that points will be deducted if more than 12 photographs per Judging Criterion are submitted.

Judging Criteria 

Below are the five Judging Criteria that will be considered by the judges. Each bullet point must be addressed in your entry. Judges will be looking for items that convey creativity, atmosphere, excitement, and uniqueness.

1. Menu and Meal (10 Points)

• Actual menu is included and appropriate to the theme of the concept.
• Menu is reflective of current dining trends and guest dining preferences.
• A variety of daily and weekly specials are offered.
• An appropriate variety of colors, shapes, textures, temperatures, and flavors are available.
• Include typical production sheets. (Maximum of three production sheets.)
• Food items are presented to ensure quality and food safety. Explain your food safety practices, including one temperature log (REQUIRED) and other documentation that can support your safety practices.
• Various methods are used in food preparation.  

2. Facility Design and Merchandising (10 Points)

• Concept(s) is/are imaginative, creative, and unique.
• Effective use of space maximizes efficient customer flow and product distribution.
• The design of the concept(s) enhance(s) desired atmosphere.
• Overall design reflects current industry trends.
• Food choices are presented effectively and look appealing to customers.
• Food presentation reflects a balance of color, texture, flavor, and temperatures.
• Food presentation is creative and attractive.  

3. Marketing (10 Points)

• Actual published materials or copies of materials used for marketing are included. (Maximum of five marketing pieces.)
• Published menu and materials are descriptive, informative, have a creative flair, and are polished in design and appearance.
• Informational signage provides customers clear guidance through food concepts.
• Appropriate promotional methods utilized to target the specific audience(s).
• Specials advertised attractively and successfully.
• Marketing efforts target appropriate segments of operation’s clientele.
• Customers are surveyed on food preferences and product evaluations.  

4. Nutrition and Wellness (10 Points)

• Actual published materials or copies of materials used for nutrition and wellness are included. (Maximum of five pieces.)
• Information is available regarding dietary options and nutritional content.
• Special dietary options (e.g., low-fat, vegetarian, and vegan) are regularly available. 

5. Additional Considerations (10 Points)

Provide evidence as much as possible: 

• The predicted financial goals are tracked and met or exceeded.
• Evidence that customer satisfaction goals were accomplished.
• Selected sustainability goals are achieved when applicable.
• There is an overall “wow” factor in the concept.  

TOTAL 50 Points Possible