Students use fraction operations in a realistic restaurant scenario to figure out how much food to make, serve, and share for different table sizes. They solve and simplify proper-fraction addition, subtraction, multiplication, and division problems from a sample menu using visual models and equations, then apply their math to create a restaurant order board for small, medium, and large groups. Through collaboration stations, partner critique, confidence sticky-note reflections, and a gallery-style exhibition with a family-owned restaurant owner, students communicate their thinking and revise their work based on feedback.

Students will solve everyday restaurant menu problems by choosing the correct fraction operation and accurately adding, subtracting, multiplying, and dividing proper fractions, then simplifying each answer. They will represent their thinking with visual fraction models and equations to explain how serving sizes change for small, medium, and large tables. Students will collaborate with partners to check computation, simplification, and labels, revise their work in response to feedback, and communicate their reasoning during gallery-style sharing.

Students create a restaurant order board that shows small, medium, and large table servings using correctly simplified fraction addition, subtraction, multiplication, and division problems with answers. Throughout the lesson, they also produce visual fraction models, labeled equations from the sample menu tasks, confidence sticky notes with brief reflections, and partner-corrected revisions in a different color. By the end, each group has a polished display set for the Table Talk Gallery, including the board, worked menu scenarios, and clear labels that explain how portions change for different groups.

Open with a “Fraction Feast” challenge using a sample menu from a family-owned restaurant: students work in teams to solve 3–4 quick scenarios about changing portions for small, medium, and large tables, deciding whether to add, subtract, multiply, or divide proper fractions and simplify each answer. Set up collaboration stations so teams compare strategies with visual fraction models and equations, then hear a short video or live message from the restaurant owner about how portion sizes change for different groups. After each round, students post a sticky note on the class confidence chart with a rating and one sentence about what helped them. Close the launch by introducing the goal of creating a restaurant order board with accurate, simplified fraction problems and answers for different table sizes.

Host a Table Talk Gallery where student teams present their restaurant order boards, visual fraction models, and equations at small-group stations for classmates, families, and the family-owned restaurant partner. Visitors rotate through stations, listen to students explain how they scaled servings for small, medium, and large tables, and ask questions about the operation choices and simplified answers. Include a feedback card at each station so guests can name one clear strength and one suggestion, and give students a few minutes to revise labels or calculations in a different color before a final celebration walk. End with each student posting a confidence sticky note and one sentence about how visual models or equations helped them solve fraction menu problems.