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Business Planning and Strategic Implementation Simulation New Restaurant Start-Up.

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Presentation on theme: "Business Planning and Strategic Implementation Simulation New Restaurant Start-Up."— Presentation transcript:

1 Business Planning and Strategic Implementation Simulation New Restaurant Start-Up

2 Page 2 Business Plan Simulation – Restaurant-as-metaphor for any product, service or industry – Point of Application Strategic Management concepts New Product Development and Innovation concepts Business Plan Development and Presentation –Integration of Business Functions and Processes Marketing Budgets & Accounting Human resource management Operations, purchasing, logistics Teamwork and leadership Competitive analysis and strategy Business communication

3 Page 3 New Restaurant Start-up – Develop business plan Ideation, strategy development, budgets – See new restaurant business plan PPoint template – See new restaurant budget Excel template – Shop for, cook and serve signature dish Three servings: One for presentation, two for buffet Trial run at your home or apartment? – Pitch new restaurant business plan to “investors” Oral presentation of business plan (20 minutes each) Test-taste “signature dish” during lunch

4 Page 4 Lexington’s Restaurant Market

5 Gain Perspective… Take notice of different restaurants in the Lexington market Speculate about relevant strategic dimensions On-line or in-person visits Menu, interior, geographic location, etc. Think about what’s missing or what could be done better More details on Monday Page 5

6 Page 6 Menu – Comprehensive enough to support your concept Appetizers Salads Entrees Desserts Beverages

7 Page 7 Signature Dish – Design one dish that exemplifies your concept

8 Page 8 Signature Dish – Anything goes, but…

9 Page 9 Staffing Plan Wait staff Kitchen staff

10 Page 10 Kitchen Operations – Cooking Team

11 Cooking Techniques & Equipment TechniqueEquipment Grilling Hardy meat, chicken, fish, veggies, bread Weber charcoal grill Sautee, sear, blacken Delicate/thin meat, chicken, fish, veggies, eggs 12,000 BTU stovetop burner 14” aluminum skillet 14” cast iron skillet Boil, poach, blanch Veggies, pasta, rice, shrimp, lobster Stovetop burners Pots: 2 qt. to 4 gallons Propane burner (for big job) Page 11

12 Cooking Techniques & Equipment TechniqueEquipment Roast, Pan Roast Meat, chicken, fish Dual wall oven Regular Convection Baking Veggies, bread, casserole, eggs Desserts Pseudo-fried breaded items (meats, veggies) Dual wall oven Regular Convection Braise, Roast Meat 7.5 qt. Dutch oven Griddle Pancakes Electric griddle Page 12

13 Us Merrick Inn Dudley’s Location

14 Page 14 Physical Environment and Ambiance – Floor plan – Décor – Table aesthetics – Staff appearance

15 Simulation Schedule Today Simulation Overview Q&A February 10 – March 8 Team work sessions Spot-check via Skype: Concept, menu, signature dish. Cooking test run March 9 New Restaurant Business Plan and Tasting Competition Prep and cook 4:00-7:00 Business Plan Presentations 7:00 and 7:30 Page 15

16 …take a closer look…

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