Cafe Concept Menu Cards
Culinary Arts & Business Project Resource Sheet
Pop-Up Café Assignment Cards
Cut along dashed lines to distribute to teams
Group 1 $15,000 Budget
Early Bird Cafe
Concept: All-day breakfast and brunch
Fixed Core Menu
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- Buttermilk pancakes with maple syrup
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- Scrambled eggs with bacon and toast
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- French toast with fresh berries
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- Breakfast burrito with eggs, potatoes, & cheese
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- Hash browns with sautéed peppers & onions
Group 2 $15,000 Budget
Cookie Monster Cafe
Concept: Cookie and Milkshake Shop
Fixed Core Menu
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- Warm jumbo chocolate chip cookies
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- Double chocolate fudge brownie cookies
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- Monster cookie ice cream sandwich
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- Hand-spun vanilla & chocolate milkshakes
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- Loaded cookies & cream monster shake
Group 3 $15,000 Budget
The Sandwich Shack
Concept: Artisan sandwiches, paninis, and wraps
Fixed Core Menu
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- Turkey bacon avocado club on sourdough
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- Hot pressed Italian panini with pesto
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- Crispy chicken bacon ranch wrap
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- Classic grilled four-cheese melt
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- Seasoned waffle fries with shack sauce
Group 4 $15,000 Budget
Cool Kids Cafe
Concept: Fun comfort foods, sliders, and treats
Fixed Core Menu
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- Mini cheeseburger slider trio
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- Crispy chicken tenders with honey mustard
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- Creamy three-cheese mac & cheese cups
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- Fresh strawberry-banana fruit smoothie
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- Warm pretzel bites with melted cheddar dip
Group 5 $15,000 Budget
Sugary Churros Cafe
Concept: Artisan churros, specialty dips, and sweet drinks
Fixed Core Menu
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- Cinnamon sugar churro loops with chocolate dip
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- Dulce de leche stuffed churros
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- Churro sundae with vanilla bean ice cream
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- Mini churro bites sampler with trio of dips
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- Mexican spiced hot chocolate & iced horchata
Group 6 $15,000 Budget
Sugar and Spice Cafe
Concept: Sweet pastries, spiced bakes, and specialty treats
Fixed Core Menu
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- Warm cinnamon rolls with cream cheese icing
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- Spiced apple crumble muffins
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- Chai-spiced scones with vanilla glaze
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- Soft-baked gingerbread & sugar cookies
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- Cardamom berry fruit tartlets
Opening Day: Build the Kitchen Project • Portfolio Companion Locked Menu • 15+ Equipment Items Required
Custom Cafe Menu Cards
Culinary Arts & Business Project Resource Sheet • Set B (Page 1 of 2)
Pop-Up Café Assignment Cards
Cut along dashed lines to distribute to teams
Group 1 $15,000 Budget
Supreme Sushi Cafe
Concept: Artisan rolls, poke bowls, and Japanese cafe bites
Fixed Core Menu
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- Supreme dragon roll with tempura shrimp & avocado
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- Ahi tuna & salmon poke bowl with seasoned sushi rice
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- Spicy tuna crunch roll with sriracha mayo drizzle
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- Steamed edamame with sea salt & sesame dipping sauce
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- Crispy pork or veggie gyoza with ginger ponzu dip
Group 2 $15,000 Budget
SKBJM
Concept: Seoul Kitchen Bowls, Juices & Milk Tea
Fixed Core Menu
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- Korean BBQ beef bulgogi bowl with kimchi & rice
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- Sweet-spicy glazed crispy chicken bao buns (trio)
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- Cheesy kimchi fried rice with fried egg & scallions
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- Brown sugar tiger milk tea with chewy tapioca pearls
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- Fresh strawberry jasmine fruit tea with lychee jelly
Group 3 $15,000 Budget
Yummy Tacos
Concept: Mexican street tacos, quesatacos, and aguas frescas
Fixed Core Menu
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- Carne asada street tacos with onion & cilantro (trio)
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- Beef birria quesatacos with slow-simmered consommé
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- Crispy carnitas tacos with charred salsa verde
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- Skillet nachos with queso blanco & fresh guacamole
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- Cinnamon-sugar churro bites & iced hibiscus agua fresca
Group 4 $15,000 Budget
Savory Cafe
Concept: Scratch-made quiches, gourmet melts, and warm soups
Fixed Core Menu
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- Smoked turkey & brie melt on sourdough with fig jam
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- Spinach, mushroom, & aged gruyère savory quiche
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- Fire-roasted creamy tomato soup with parmesan crisps
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- Flaky chicken pot pie hand pockets with herbs
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- Warm bacon, sharp cheddar, & chive drop biscuits
Group 5 $15,000 Budget
K Dogs
Concept: Korean street corn dogs, tornado potatoes, and dips
Fixed Core Menu
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- Half beef hot dog & mozzarella stretchy cheese dog
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- Crispy golden potato-cube crusted mozzarella K-dog
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- Hot Cheeto dusted spicy beef dog with sweet mayo
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- Spiral-cut golden tornado potato skewer with garlic seasoning
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- Sparkling yuzu lemonade slush & honey-mustard dip duo
Group 6 $15,000 Budget
Sandwich Shack
Concept: Overstuffed artisan deli subs, paninis, and loaded sides
Fixed Core Menu
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- The Shack Club: turkey, bacon, cheddar, & herb aioli
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- Hot pressed Cubano with roast pork, ham, Swiss, & pickles
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- Crispy buttermilk chicken sandwich with spicy slaw
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- Grilled basil pesto & burrata melt on ciabatta
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- Seasoned crinkle-cut fries with house shack dipping sauce
Opening Day: Build the Kitchen Project • Portfolio Companion Locked Menu • 15+ Equipment Items Required
Culinary Arts & Business Project Resource Sheet • Set B (Page 2 of 2)
Pop-Up Café Assignment & Planning Cards
Cut along dashed lines to distribute to teams
Group 7 $15,000 Budget
Local Loaf
Concept: Artisan bakery cafe, sourdough breads, and specialty coffee
Fixed Core Menu
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- Smashed avocado & heirloom tomato tartine on sourdough
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- Smoked ham & sharp cheddar warm croissant melt
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- Warm cinnamon pull-apart loaf with whipped honey butter
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- Rosemary & roasted garlic focaccia square with herb oil
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- Signature honey oat milk latte & sweet cream cold brew
Group 8 / Custom $15,000 Budget
Wildcard Pop-Up Cafe
Concept: Student-designed culinary theme & specialty focus
Student-Proposed 5-Item Menu
Team Resource Kitchen Blueprint
Required Workstation Zones
Every commercial pop-up layout must contain all 5 zones:
A. Cold Storage: Reach-in refrigerator & freezer units
B. Prep Line: Stainless tables, cutting boards, & smallwares
C. Hot Line / Cook: Griddles, ovens, fryers, & hood vents
D. Warewashing: 3-compartment sink & handwash sink
E. Service / POS: Food pass, counter, cash register, & pickup
Budget Tool Ledger Card
$15,000 Budget Tracker
Track major equipment allocations across project phases:
| Category |
Target % |
Max Budget |
| Cooking / Hot Line |
35% |
$5,250 |
| Refrigeration / Cold |
25% |
$3,750 |
| Prep Tables & Sinks |
20% |
$3,000 |
| Smallwares & Utensils |
12% |
$1,800 |
| POS & Contingency |
8% |
$1,200 |
Inventory Spec 15 Item Min.
Equipment Requirements
Your kitchen portfolio must specify at least 15 items:
Reach-In Cooler
Commercial Oven/Range
Commercial Freezer
Specialty Cooker/Griddle
Stainless Prep Table
Hot Holding / Warmer
3-Compartment Sink
Blender / Food Prep Unit
Handwashing Sink
POS Register / Terminal
Rubric Card 100 Points
Kitchen Defense Rubric
Evaluation criteria for your team presentation:
1. Menu-to-Equipment Alignment 25 pts
2. Workflow & Health Code Safety 25 pts
3. Budget Compliance (Under $15k) 20 pts
4. Floor Plan Blueprint Accuracy 15 pts
5. Team Presentation & Justification 15 pts
Opening Day: Build the Kitchen Project • Portfolio Companion Locked Menu • 15+ Equipment Items Required