ORLAEF 2020 ProStart Judge Form

1–PRODUCT CHECK-IN: Includes temperature checks, packing, storage, labeling, accuracy 2–TEAM PRESENTATION: Includes work skills, teamwork and communication, proper cooking methods and knife usage, degree of difficulty 3–SAFETY & SANITATION: Throughout entire preparation, cooking and clean-up process 4–PRODUCT TASTE/STARTER: Includes appearance, balance, portion, degree of difficulty, taste 5–PRODUCT TASTE/ENTRÉE: Includes appearance, balance, portion, degree of difficulty, taste 6–PRODUCT TASTE/DESSERT: Includes appearance, balance, portion, degree of difficulty, taste 7–MENU PRESENTATION: Includes format, recipe structure, presentation, costing, pricing, source acknowledgment (this category is judged prior to the competition date and will take approximately 12 hours of time. Menu judges are not required to attend the competition, but are welcome to attend and/or judge additional categories.)

1–CONCEPT: Includes description, SWOT, presentation skills​ 2–MENU & COSTING: Includes description, photos, concept, poster 3–MARKETING: Includes concept match, ROI, budgets, creativity, presentation skills 4–CRITICAL THINKING: Includes teamwork, presentation, ability to problem solve, depth of knowledge when presented spontaneous questions 5–OPERATIONS: Includes layout and floor plan, décor, organization chart, presentation