Business Planning and Strategic Implementation Simulation

Business Planning and Strategic Implementation SimulationNew Restaurant Start-Up

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

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

Lexington’s Restaurant Market

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

Signature Dish

– Design one dish that exemplifies your concept

Signature Dish

– Anything goes, but…

Staffing Plan

• Wait staff• Kitchen staff

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)

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

Smoking• Meat, fish

• Electric smoker

Griddle• Pancakes,

• Electric griddle

Us

Merrick Inn

Dudley’s

Location

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

…take a closer look…

Business Planning and Strategic Implementation Simulation

Documents

Transcript of Business Planning and Strategic Implementation Simulation