Premier Management Introduction
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Transcript of Premier Management Introduction
INTRODUCTIONto
INTRODUCTIONto to to
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In Our 12th Year
Jeffrey P. Uter, CEO and Program LeaderHas guided strategic planning, real estate development and project management on over 2000 projects, and programs valued over $3 billion in a 30-year career. Proven expertise in program planning, administration and
t t l d t t d Vi P id t f BSW I t ti l Di t f R t t Pl i d management controls demonstrated as Vice President of BSW International, Director of Restaurant Planning and Design at Taco Bell and Senior Project Manager at Walt Disney Imagineering on themed-entertainment and hospitality programs, and with notable clients such as Wal-Mart, Home Depot, Marriott, Mars Retail, Inc., Darden Restaurants, Dunkin Brands and Longhorn Steakhouse. Jeff holds his BS in Civil Engineering from Loyola Marymount University, and his Master’s degree in Business Administration from University of La Verne.
James E Wilson COO and Construction LeaderJames E. Wilson, COO and Construction LeaderHas over 30 years senior level experience guiding the design & construction process with highly developed skills honed on complex, large-scale projects and multi-unit rollouts throughout North America. As a principal in regional construction firms, has managed diverse building programs for corporate clients such as NuMedHospitals, Sizzler International and 24Hour Fitness, and contracted private commercial, retail & hospitality, as well as public institutional projects. Served as North American Director - Engineering & Construction for Sanyo USA, developing domestic and offshore markets for industrial technology and building products. James is a licensed B -p g gy g p JGeneral contractor and also holds C10 (Div 6 – Millwork) and C20 (Div 15 – HVAC) specialty licenses and concurrently serves as President of affiliate Wilco Building Group.
Mark Godward, Operations Engineering Leader (East Coast)Currently Principal for Foodservice Productivity Group, Mark’s 26 year career began with Ford Motor Company, then moved up through increasingly responsible positions at Tompkins Associates General Tire and Rubber then moved up through increasingly responsible positions at Tompkins Associates, General Tire and Rubber Company, and Taco Bell. Mark left Taco Bell to found Strategic Restaurant Engineering (SRE), providing operations engineering consulting to the restaurant industry. Mark has pioneered the application of industrial engineering techniques in the foodservice industry and has written a chapter for the new edition of the Maynard Industrial Engineering Handbook on this subject. The Maynard Handbook is the primary source used by all industrial engineers for descriptions and information on the application of standard techniques and principles. Mark has been widely published and is often requested as a guest speaker at industry events. He has r i d r l rd in luding th 2006 C n ult nt f th Y r fr m F d r i E uipm nt & Suppl ll
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received several awards including the 2006 Consultant of the Year from Foodservice Equipment & Supply as well as the Taco Bell President's Award.
In Our 12th Year
Rick Shoffstall – Operations Engineering Leader (West Coast)With over 20 years experience, Rick was most recently a Principal and Vice President of Client Projects at Strategic Restaurant Engineering (SRE). Rick has spent the past 15 years using his detailed and systematic problem-solving approach to provide significant impact to a large variety of foodservice clients Rick has repeatedly demonstrated approach to provide significant impact to a large variety of foodservice clients. Rick has repeatedly demonstrated his ability to combine his project management skills with his engineering expertise to deliver quantifiable results in the areas of labor management, process engineering, and facilities design. Rick’s ability to determine the root cause of an issue, to leverage the current strengths of a concept, and to prioritize the most significant improvement opportunities allows him to consistently deliver immediate and lasting results. Rick holds a B.S.-IE degree from Cal Poly San Luis Obispo, where he graduated first in his class from the Industrial and Manufacturing Engineering program.
OTHER TEAM MEMBERS AND PARTNERS
LENDER NETWORK PROJECT MANAGERS FINANCIAL ANAYLYSTS FINANCIAL ANAYLYSTS ARCHITECTURE EQUIPMENT MILLWORK CONSTRUCTION
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What We Do
PROGRAM OVERVIEW
LABOR MANAGEMENT
ROLL-OUTFINANCINGFACILITY STANDARDSMANAGEMENT
Program Management
P R E i i
Project Management
O ’ R t ti
Business Consulting
B i Pl P ti
STANDARDS
Operations Engineering
Q tit ti A l i Process Re-Engineering
Time & Motion Studies
Capacity Planning
Owner’s Representation
Technical Site Assessment
Design-Build Contract
k/
Business Plan Preparation
SBA Loan Packaging
Commercial Lending
Quantitative Analysis
Labor Standards
Labor Deployment and Work Content
Concept Design
Work Station Design
Prototype Standards
CM at-risk/Contracting
FF&E Procurement
Equipment Leasing
Detailed Cost Analysis with GMAX commitment
Work Content
On-Line Labor Software
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Why We Typically Get Involvedy yp y
• Paying Too MuchPaying Too Much• Not hitting returns• Facility not communicating brand identityy g y• Not meeting growth objectives• Organizational Constraints
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Our Results
•Change in product or process that yields positive results
l % %•Capital Investment Savings: 5%-25%
•Increased Labor Productivity: 1-3% of sales
•Increased throughput capacity: 10-25%
•IRR Improvement: 1-3 pts
•Speed of Service and Quality Improvement
•Time to Market through Streamlined ProcessTime to Market through Streamlined Process
• Elimination or Change of Non-Value Assets/Steps
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Sample Of ClientsSample Of Clients
Restaurants Retail• Togo’s Eateries• Pizza Hut• Melting Pot
• ARCO AM/PM• Levi Strauss Signature• M&M’s Worldg
• Focus Brands• Red Lobster• Olive Garden
• 24 Hour Fitness• Santa Monica Eye Group• Earth Bar• Olive Garden
• Pick Up Stix• Popeye’s Chicken
• Earth Bar
Start-Ups• Planet Hollywood • Burger King• Carl’s Jr.
• Laundry Centers of America• Uno Mas• Foreman’s Steakhouse
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Pick Up Stix
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Levi Strauss Signature
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Melting Pot
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Togo’s Sandwichesg
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M&M’s World NY
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Core Principles
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Re Engineering PhilosophyRe-Engineering Philosophy
The Productivity Paradox◦ Do MORE with LESS◦ Improve service ANDp
reduce cost - Simultaneously Aspects of productivity◦ Labor PerformanceLabor◦ Equipment◦ Technology◦ Menu/ingredients Process
Improvements
Productivity
/ g◦ Capital
Productivity eliminates tradeoffs
Improvements
tradeoffs
Eliminate -- Simplify -- Automate
Principles Of Concept LifecyclePrinciples Of Concept Lifecycle
maturemature agingaging
VOLUME($ or UNITS)
growthgrowth
conceptconcept
embryonicembryonic
Product Definition Product Refinement Product Re-design
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TIME
Influences On Restaurants
C D dC D d
StorageStorage ParkingParkingFinancingFinancing
$$
Consumer DemandsConsumer Demands
POSPOSConceptConcept
SignageSignage
Ri kRi k
Operation ProcessesOperation Processes
C t P li iC t P li i
LightingLighting
MaintenanceMaintenance
AdvertisingAdvertising
POSPOS
CompetitionCompetition
ConceptConcept
Land SizeLand Size
RiskRiskCorporate PoliciesCorporate PoliciesMaintenanceMaintenance
DecorDecor
SecuritySecurityKitchenKitchen
CompetitionCompetitionEquipmentEquipment
SmallwaresSmallwares
Jurisdictional RequirementsJurisdictional Requirements
Building SystemsBuilding SystemsSafetySafety
TrashTrash
FoodFood
SmallwaresSmallwares
Developer/LandlordDeveloper/LandlordSeatsSeats
12/23/2009 19Competition for share of space and $ is fierce !!!
Our Approach
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OVERVIEW
PROGRAM RE-ENGINEERING
Prototype Standards
Market PlanningCriteria
ly In
form
atio
n
SiteTracking
Standards Criteria
Pro-FormaModels
Tim
e
On-Line Access
PROJECTS
TechnicalSite Financing
PermitDocs
PermitReady
Construction& FF&E C of O
Site Selection& LOI
AssessmentDocs Ready
Install& LOI
PROGRAM APPROACH
Assess Baseline Re-engineer ImplementAssess• Initial assessment
• Understand your concept
• Analyze strengths & challenges
Baseline• Develop baseline
• Program Charter• Time & motion
studies• Process maps
Re engineer• Process
improvements• Change the day to
day way you do business
Implement• New Prototype
Standards Package• Update labor system
with process improvementschallenges
• List of opportunities• Results in strategic
master plan for operations and Facilities i t
• Process maps• Labor standards• Preliminary labor
guidelines• Pro-Forma Model
• Allows control of
business• Assists in…
• Reducing costs• Simplifying
methods• Increasing profit
improvements• Re-Baseline Pro-
Forma Model• Project Procurement
Strategy
improvement Allows control of costs in current system
• Base for improvement
• Facility Design Alternatives
• Graphics Alternatives
Site Information Report to PMA
RESite Selection/LOI
RE/FE
Technical Site Assessment
PMA
GMP to FEPMA
Sign GMP Contract
FE
Negotiate LeaseRE/FE
Sign ATP for TSAFE
CONSTRUCTION DOCUMENTS
PMA
Order Long Lead Equipment and
MaterialsPMA
Set Up Suppliers and Contractors
PMA
Obtain PermitsPMA
Obtain Sign Survey
Demo Site, if necessary
PMA
Permits ReadyCity
ConstructionPMA
Order all FF&EPMA
Install Exterior SignsPMA
FF&E Delivered to SitePMA
FF&E InstallPMA
C of OPMA
Final Test & AdjustPMA
Turnover and Final Punch
FE
Site ApprovalFR
Franchisee
Franchisor
Premier Management Alliance, LLC, or Affiliates
Real Estate Broker
TEAM LEGEND Includes all capital investment for complete store build-out and delivery.Shared 50/50 savingsSingle Point Accountability for FF&E Purchasing.Single Point Accountability for Franchisor CoordinationAllows Franchisee to focus on OperationsLimits Franchisors Liability
Sign Engagement Agreement
Provide Pre-Lim Information FE Eligible
Complete Loan Application Package
Package to Lenders Loan Approval
And Funding
FINANCING PROCESS
Why Us?Why Us?
• We offer “Guaranteed Maximum Price” Contract that meets your investment target.
• We “Guarantee” Compliance to Standards.• Single Point Accountability• Integrity and Experience of our Team Membersg y p• Disciplines of Management and Engineering• We are Relentless• Exposure to over 100 concepts
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