Market & Food Sales

Today’s Goal

Students will understand how food moves from kitchen to marketplace, learn basic customer service skills, and practice pricing, selling, and presenting food products.

• ●Food becomes valuable when it is prepared and presented for others
• ●Customers buy based on taste, trust, and presentation
• ●Pricing is based on cost, effort, and value
• ●Communication is part of food service
• ●Markets are systems of exchange
• ●Local food can create income and opportunity

“Cooking is skill — but selling is strategy.” “People don’t just buy food — they buy experience and trust.” “Every plate you serve tells a story.”

“CUSTOMER ROLE SWITCH GAME”

Instructions

Students rotate roles: chef, customer, cashier. The instructor calls scenarios:

• ●“Rush hour!”
• ●“Customer asks a question!”
• ●“Order change!” Students respond in role.

What It Teaches

• ●Communication skills
• ●Role responsibility
• ●Customer interaction awareness

“FOOD VALUE & PRICING LAB”

Materials

• ●Sample food item (egg dish or visual)
• ●Fake money or tokens
• ●Price cards
• ●Cost breakdown sheet

Demonstration Steps

1. Ingredient cost
2. Labor and time value
3. Final price setting Example: eggs plus ingredients equals cost, add preparation value, then set the final price.

Teacher Line

“Price is not random — it is calculated value.”

“POP-UP MARKET CHALLENGE”

Game Purpose

Teams run a simulated food stand selling egg-based meals.

How It Works

Setup roles:

• ●Chef (food prep explanation)
• ●Seller (customer interaction)
• ●Manager (pricing and decisions) Each team must:
• ●Create a menu item
• ●Set a price
• ●“Sell” to customers (other students or the instructor)
• ●Explain the value of the food

Twist Cards (Instructor Adds Live)

• ●Ingredient shortage
• ●Customer complains about price
• ●Competing stand lowers prices
• ●Rush hour demand spike

How to Win — Scoring

• ●Sales success (5 pts)
• ●Customer communication (5 pts)
• ●Pricing logic (5 pts)
• ●Presentation and branding (5 pts) Highest “Market Readiness Score” wins.

• ●Fake money or tokens
• ●Menu paper and cards
• ●Food visuals or samples
• ●Pricing sheets
• ●Table setup

Low-cost option:

Paper menus plus roleplay simulation only.

“If you sold food, what would you sell and how would you convince customers to buy it?”

Emphasize

• ●Value creation
• ●Communication skills
• ●Real-world business thinking Teach the phrase: “Food is a product, but service is the experience.”

Common Beginner Mistakes

• ●Underpricing food
• ●Not explaining value clearly
• ●Ignoring customer interaction
• ●Poor presentation of the menu

Home Mission

Create a mini menu at home: draw 3 food items, assign prices, and explain why they cost what they do. Bonus: Roleplay selling it to a family member.

Ages 5–8

• ●Simple pretend store
• ●Buying and selling roleplay

Ages 9–12

• ●Full menu creation
• ●Basic pricing practice

Ages 13–18

• ●Profit vs revenue
• ●Branding basics
• ●Customer retention
• ●Mini Challenge: design a “$10 pop-up food stand plan”