Helmi Business and Travel College

Transcription

1 International POP UPrestaurant project Kick off to entrepreneurship with pop up company Workshop1, Helsinki, 01/2015 Spanish Pop-up restaurant Mare Nostrum Workshop2 Badalona, 05/2015 Finnish Pop,-up restaurant Silmu Helmi Business and Travel College Vocational upper secondary education, located in Helsinki, Finland Study programmes o Customer Service / Marketing & Sales o Accounting / Finance o Travel Services o Dual Qualifications: travel & business ( matriculation examination and vocation in three years) Studies takes around 2-3 years Taylor made possibilities for those who aim at the top in sports also separate study programmes for atheletes 1

2 Participants Participant organizations: Restaurant services schools: Helsinki Culinary School Perho (Finland) IPSAR Luigi Carnacina College (Italy) Riga Technical School of Tourism and Creative Industry (Latvia) Astrid from Comas & Akis from Perho Business schools: Helmi Business & Travel College (Finland) Mercuria Business College (Finland) Col legi Badalonès (Spain) Restaurants: Restaurant Juuri (Finland) Restaurant Kalku Värti (Latvia) Restaurant Pastisseria Comas (Spain) Ricard & Cristina from Col legi Badaloès Jarkko from Juuri Raimonds from Kalku Värti Main idea of the project TO ESTABLISH POP UP RESTAURANT (open 2 days) in Helsinki Finland (January 2015) Spanish cuisine Badalona Spain (May 2015) Finnish cuisine Riga Latvia (January 2016) Italian cuisine Bardolino Italy (May 2016) Latvian cuisine Students with guidance of teachers and restaurant entrepreneurs will do a) planning (business idea, restaurant set up, menu) b) establishing c) marketing d) selling e) evaluating of four pop up restaurants in four countries during this project Students with guidance of teachers will make a business plan of the pop up restaurant. Pop up restaurant will be marketed by business students of participating countries. Cuisine will be made by cook students & teachers and restaurant entrepreneurs from participating countries and served by waiter students. Also business students will take part in restaurant operations and customer service. 2

3 Main objectives 1) To create a new international, inspiring, practical and encouraging pedagogical model to learn entrepreneurship in vocational education 2) Students will learn entrepreneurship by establishing international pop up restaurant Students will develop business plan from theoretical plans to real business Marketing, sales, legislation, customer service, financing.etc 3) To increase the knowhow of culinary and food culture between different European cultures 4) To increase co-operation of national and international schools and students who have different main subject of studies to enable their future cooperation in business 5) Increase international cooperation of restaurant entrepreneurs and schools. Students learn entrepreneurial skills and behavior from professionals; professionals have opportunity to get future employees from different countries 6) Enable restaurant entrepreneurs to start cooperation with each other in order to develop their skills and knowledge Main objectives 7) Teachers will learn new skills and get knowhow in entrepreneurship and culinary culture Sharing best practices Learning from each other s teaching styles; new pedagogical methods for teaching marketing, sales and entrepreneurship 8) Impact the unemployment rate by creating a new inspiring international pedagogical model which encourages students to work or become entrepreneurs. 3

4 Workshop2, Badalona, Spain Silmu January 2015: selecting students We were seeking for students who: have performed cooperatively and positively during the various phases of studies Are able to communicate in English satisfactory level is fine are flexible, active and open-minded; always think positive and things will go right Students applied though internet and all applicants we interviewed Project material was in English but we spoke Finnish in the info sessions 4

5 February 2015: creating the facebook group Workshop 2: staff group Workshop 2: student group February 2015: next steps We got information from Spain about the restaurant area The preliminary menu suggestion from students and restaurant entrepreneurs Business model canvas: revenues, marketing, customers: what, to whom, how and image 5

6 March 2015 Planning restaurant interior design and decoration Defining the business plan: Logistics, competitor analysis, financing and sustainable development Staff members skype ( lync) meeting Voting for the name of the restaurant Designing the logo April 2015 Recipies and photos of the portions Writing the final business plan including authorities, legislation, development of the sector ect Marketing material Final menu planning: drink list Dozens of things to do.or maybe hundreds? 6

7 May 2015 Final arrangements and project week in Spain Workshop timetable Tuesday 12th Monday 18th May 2015 Tue 12 th Arrival Wed 13 th - Thu 14 th - Preparation of the Pop up restaurant and welcome party Fri 15 th & Sat 16 th - Running the pop-up restaurant Sun 17 th Evaluation & Cleaning +fairwell party Mon 18 th - Return home 7

8 Curriculum development Feedback was really positive In thefutureweneedmore face to face meetings through skype: not only teachers but students too Face to face meetings locally are crucial Prepare the students to be flexible and open minded. Things might not always go the way you wanted or planned! Be able to adapt to changes! Find a way to make fast decisions if needed! Who is in charge? Make the decision process clear! Encouage students to apply language skill is not the most important thing. Somebody always gets a place, it might be U! 8

9 Curriculum and results According to Finnish researcher AnneTiikkala (2013) following things should be strengthen in entrepreneurial studies: We were able to give a change to improve all of those things! We didn t just meet the criteria of National Board of Education! Coordinator s challenges More precise information in good time; Sometimes the instructions from EU come late and are not precise: make the persons in charge feel uncomfortable and may cause extra work The guide Erasmus+ Programme Guide (valid as of 1 January 2014) is really heavy book to read. Could there be a shorter summary of the guide? FAQ leaflet? 9

10 Next step Riga: 25th 31st Jan