The Theme Meal project encompassed multiple areas of foodservice that allowed all of us to learn and improve our skills in the kitchen. Throughout this project we covered decor and marketing techniques, building a menu with items that compliment each other, food cost/pricing, and the importance of customer satisfaction. In various areas we identified areas of improvement as outlined below. This final document describes each area of the theme meal project, how we handled that area, and what we learned from the project.