Bistro Startup Project Guide
Grade 7 Applied Mathematics
THE BISTRO BLUEPRINT: RESTAURANT MATH
Startup Culinary Venture
Unit: Operations with Decimals
Restaurateur:
Date:
Period:
Bistro Name:
Executive Startup Scenario
You are launching a new startup restaurant. Successful restaurateurs must master decimal operations: calculating unit ingredient costs, markup pricing, customer sales receipts with tax and tip, and daily profit margins. Complete the financial lab, draft original problems, and present your Grand Opening Pitch.
Checkpoint 1 Recipe Costing
✓
Checkpoint 2 Pricing & Tickets
✓
Checkpoint 3 Financial Problems
✓
Checkpoint 4 Investor Pitch
✓
Phase 1: Signature Entrée Ingredient Costing Lab
Formula: Quantity \(\times\) Unit Cost = Total Cost
| Recipe Ingredient | Quantity Needed | Wholesale Unit Price | Decimal Multiplication Work | Item Cost ($) |
|---|
| 1. Prime Protein / Base | | | | |
| (e.g. Salmon, Beef, or Tofu) | 0.65 lbs | $11.80 per lb | 0.65 \(\times\) 11.80 | $ ________ |
| 2. Artisan Sauce & Marinade | | | | |
| (Olive oil, glaze, emulsion) | 0.24 liters | $7.50 per liter | 0.24 \(\times\) 7.50 | $ ________ |
| 3. Organic Farm Vegetables | | | | |
| (Roasted asparagus, heirloom greens) | 0.45 lbs | $4.60 per lb | 0.45 \(\times\) 4.60 | $ ________ |
| 4. Gourmet Brioche / Grain | | | | |
| (Artisan bakery bun or wild rice) | 1.5 portions | $0.92 per portion | 1.5 \(\times\) 0.92 | $ ________ |
| 5. Specialty Garnish & Herbs | | | | |
| (Microgreens, saffron, truffle salt) | 0.08 lbs | $16.25 per lb | 0.08 \(\times\) 16.25 | $ ________ |
| Total Raw Food Cost Per Plate (Add All 5 Items): | $ ________ | | | |
Show Column Addition of All 5 Decimal Addends:
Line up the decimal points vertically to add:
Phase 2: Menu Pricing & Dining Receipts
Checkpoint 2 • Multi-Step Decimal Calculations (Markup, Tax, Tip)
Page 2 of 4
Part A: Restaurant Markup Equation Selling Price = Raw Cost \(\times 3.2\)
Restaurants mark up raw food costs to cover rent, culinary staff labor, utilities, and profit. Take your Total Raw Food Cost from Page 1 and multiply by the industry markup factor of 3.2. Round to the nearest hundredth (cent).
Multiplication Workspace:
Official Menu Selling Price:
$ ____________
(This is your Signature Entrée price)
Part B: Table 4 Dining Receipt Tax: 7.5% • Tip: 18%
On opening night, Table 4 orders 3 Signature Entrées (use your menu price from Part A), 2 Mocktails at \(\$4.85\) each, and 1 Shared Starter for \(\$11.60\).
Itemized Food & Drink:
3x Entrées (@ $____): $ ________
2x Mocktails (@ $4.85): $ ________
1x Shared Starter: $ 11.60
Food & Beverage Subtotal: $ ________
Taxes, Gratuity & Payment:
Sales Tax (Subtotal \(\times 0.075\)): $ ________
Tip (Subtotal \(\times 0.18\)): $ ________
Grand Total Receipt: $ ________
Cash Tendered: The guest pays with four \(\$50\) bills (\(\$200.00\)).
Exact Change Returned: $ ____________
Checkpoints 1 & 2 Complete: Ingredient costing and guest dining check verified for decimal accuracy.
Teacher Signoff:
Phase 3: Original Restaurant Problem Studio
Checkpoint 3 • Authoring & Solving Real-World Decimal Problems
Page 3 of 4
Authoring Protocol: Create three original restaurant financial word problems. Each problem must use decimals, feature a realistic scenario, include full mathematical work with clear operations, and conclude with a sentence interpreting the final dollar amount.
1 Problem 1: Wholesale Bulk Purchasing & Unit Rate Decimals: Multiplication & Division
Your Original Word Problem Context & Question:
Equation & Step-by-Step Work:
Final Solution & Real-World Meaning:
2 Problem 2: Grand Opening Promotional Discount / Coupon Decimals: Multi-Step Subtraction & Percents
Your Original Word Problem Context & Question:
Equation & Step-by-Step Work:
Final Solution & Savings Explanation:
3 Problem 3: Daily Operating Profit / Loss Ledger Decimals: Revenue Minus Expenses
Your Original Word Problem Context & Question:
Equation & Step-by-Step Work:
Final Net Balance & Financial Interpretation:
Checkpoint 3 Complete: Three original financial problems verified with correct multi-step setups.
Teacher Signoff:
Phase 4: Final Deliverable & Evaluation Rubric
Checkpoint 4 • Grand Opening Investor Pitch Standards
Page 4 of 4
Final Deliverable Blueprint: "Grand Opening Business Pitch Board"
Synthesize your restaurant calculations into a presentation board, digital slide deck, or investor briefing portfolio with these 4 components:
1. Signature Menu Card Entrée illustration, ingredient cost breakdown, and markup justification.
2. Itemized Register Check Full receipt showing subtotal, 7.5% tax, 18% tip, and cash change math.
3. Financial Problem Trio Your 3 authored word problems with complete step-by-step solutions.
4. Profit Projection Ledger Projected daily revenue minus labor and overhead to prove profitability.
Mastery Scoring Rubric (16 Points Total)
CCSS.MATH.7.NS.A.3 & 7.EE.B.3
| Criterion | 4 - Exemplary | 3 - Proficient | 2 - Developing | 1 - Beginning |
|---|
| Decimal Operations & Computation | All decimal additions, multiplications, and divisions are 100% accurate; properly rounded to the nearest cent ($0.01). | Minor rounding or computational error, but operations with decimals are consistently executed correctly. | Multiple computation errors in decimal placement, column alignment, or multi-digit multiplication. | Frequent decimal errors throughout; values unrounded or incorrectly aligned. |
| Real-World Financial Modeling | Realistic restaurant pricing, food costs, tax, and tip modeled accurately; clear business justification provided. | Financial model is logical and complete; minor inconsistencies in receipt subtotal or change calculation. | Unrealistic costs or prices; struggles to connect markup multiplier to business expenses. | Missing receipts or calculations; financial models disconnected from real restaurant scenarios. |
| Original Problem Formulation | Crafts 3 creative, solvable problems covering wholesale bulk rates, discounts, and profit ledgers with full steps. | Includes all 3 required problem types with solvable equations and clear answer keys. | Only 1-2 problem types represented, or problems lack multi-step decimal complexity. | Problems are incomplete, unsolvable, or omit required decimal operations. |
| Pitch Quality & Presentation | Deliverable is immaculate, professional, and includes all 4 components with clear financial explanations. | Deliverable is organized and complete; minor neatness or formatting flaws. | Missing 1 required component; presentation lacks organization or clarity. | Disorganized or incomplete pitch board; lacks required financial artifacts. |
Restaurateur Self-Assessment & Reflection:
How did performing exact decimal calculations change how you view menu prices and restaurant profit margins?
Final Score Total: /16 pts
____ / 16
Evaluator: ____________________
