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

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Presentation transcript:

Business Planning and Strategic Implementation Simulation New Restaurant Start-Up

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

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 Four servings: One for presentation, three 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

Page 4 Lexington’s Restaurant Market

Page 5 Menu – Comprehensive enough to support your concept Appetizers Salads Entrees Desserts Beverages

Page 6 Signature Dish – Design one dish that exemplifies your concept

Page 7 Signature Dish – Anything goes, but…

Page 8 Staffing Plan Wait staff Kitchen staff

Page 9 Kitchen Operations – Cooking Team

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 10

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 Smoking Meat, fish Electric smoker Griddle Pancakes, Electric griddle Page 11

Us Merrick Inn Dudley’s Location

Page 13 Physical Environment and Ambiance – Floor plan – Décor – Table aesthetics – Staff appearance

Simulation Schedule Now Simulation Overview Q&A Tuesday, FEB 23 (before and after class) Spot-check: Concept, menu, signature dish, cooking time, etc. Sunday, FEB 28 (1:00-2:30 p.m.) New Restaurant Business Plan and Tasting Competition Page 14

…take a closer look…