🎨 Three Menu Concept Sketches

Each team creates three distinct low-fidelity menu concepts on chart paper or slides, changing the item mix, pricing strategy, or scaling approach across versions. Every concept must include one signature item, a rough menu layout, scaled serving math for 50, 100, and 500 people, and a first profit estimate using the supplier list. Teams then choose one concept to carry forward based on user desirability, mathematical accuracy, and feasibility.