business planning and strategic implementation simulation new restaurant start-up
TRANSCRIPT
Business Planning and Strategic Implementation SimulationNew Restaurant Start-Up
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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
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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
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Lexington’s Restaurant Market
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Menu– Comprehensive enough to support your concept• Appetizers• Salads• Entrees• Desserts• Beverages
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Signature Dish
– Design one dish that exemplifies your concept
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Signature Dish
– Anything goes, but…
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Staffing Plan
• Wait staff• Kitchen staff
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Kitchen Operations
– Cooking Team
Cooking Techniques & Equipment
Technique Equipment
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)
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Cooking Techniques & Equipment
Technique Equipment
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
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Us
Merrick Inn
Dudley’s
Location
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Physical Environment and Ambiance
– Floor plan– Décor– Table aesthetics– Staff appearance
Simulation ScheduleToday• 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
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…take a closer look…