Restaurant project

Paper instructions:i
Make a resurtant , do only Intern project 1 section,   do not make a existing returant  it must be original , get menu idea , start playing around with the menu , do

it all and OH AND IT must be  A QUICK CASUAL RESTAURANt.

Restaurant Project Outline

Complete Project Plan Submitted to the Investor
Minimum Suggested Length –  Approximately 100 pages
Interim Project  I Sections Highlighted in Red
Interim Project II Sections  Highlighted in Blue

Format
12 Point  double spaced  type
1” margins all around
Double sided print
Note:
Major Section Titles (Roman numeral I, II… plus Cover Page and TOC) and Subsection Titles
(Number 1, 2…) are to be included in  each project submittal .  Bullets and other text are descriptive of
the content required.

Cover Page

•  Title  of project and graphics/logo for business
•  Names and contact information for all team members
Table of Contents
•  Numbering scheme and naming convention from the table of contents is consistent
throughout the document and includes  page, table and figure numbers
I .  Executive Summary

•  A brief summary of the entire business plan including the business mission, goals,
competitive differentiators and capital/funding request
II .  Introduction
•  Detailed business description, location, market approach (who are your customers and
how will you reach/attract them )
o  Restaurant  business examples:
   Fast food – McDonald’s, Wendy’s ,  Taco Bell, Sbarro
   Quick casual  – Noodles & Co., Mad Greens Chipotle, Tokyo Joe’s
   Casual dining – Outback, Red Lobster, Olive Garden, Maggiano’s
   Fine dining – McCormick’s, Elway’s, Del Frisco
   Other  – Sports bar, organic, vegetarian/vegan
•  Detail on why you choose this market and this location
•  Competitors – who they are and how you can differentiate from them
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III.  Overview of All  Data Used in Your Business Proposal (e.g. market analysis, costs, and revenues)
1.  Data Sources
•  Where did the data come from?
•  Why did you use those data sources?
2. Data C ontents
•  Which data did you use and why?
•  Which data was unnecessary and why?
3.  Data A nalysis
•  What step-by-step analysis methods  did you use?
o  Multidimensional analysis strategies
o  Drill down/roll up strategies

IV.  Restaurant Location and In itial Capital/Lease Financing Pl an
•  Description of facility and location with details on building, site,  square footage, maps,
photos , and why you chose this location
•  Purchase or lease
•  Capital cost to purchase or yearly lease  costs
•  Financing plan, if purchased
•  Brief description of likely competition and how you will differe ntiate your restaurant
from the   competition
V.  Menu Plan
1. Menu  Description and Categories
•  Appetizers
•  Soups and salads
•  Main courses
•  Side items
•  Desserts
•  Non -alcoholic beverages
•  Alcoholic beverages
2. Menu S easonal Variations
(changes due to  unavailability of raw materials)

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VI. Supply Chain Plan
1. Potential Suppliers
•  Food items
•  Beverages
2. Chosen S uppliers
•  Food items
•  Beverages
3. Invent ory  Management Strategy
•  Detailed delivery schedule (for example)
o  Fresh fruits and vegetables
o  Meats, poultry and seafood
o  Frozen items
o  Non-alcoholic and alcoholic beverages
•  Receiving and storing processes
VII.  Revenue and  Product Variable Cost Analysis  with Three Year Forecast by Quarter
1. Raw material cost (per menu item )
2. Menu pricing/revenue   (per menu item )
3. Forecasted quantity sales (per  menu item)
4. Gross profit (per  menu item)
5. Total gross profit
VIII .  Restaurant Equipment Selection and Floor Layout
1. Equipment Manufacturers
(Which equipment manufacturers did you evaluate and why?)
•  Receiving and storage
•  Preparation areas
•  Cook line areas
•  Dining areas
•  Washing areas
2. Selected Restaurant Equipment
(What restaurant equipment did you choose and why? )
•  Include all relevant  equipment specifications/data associated with the restaurant equipment
from the manufacturer’s web site and/or personal contact with manufacturer

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•  Include photos and important specifications (for example)
o  Capital costs
o  Maintenance costs
o  Power/water consumption (cooking and washing areas)
o  Equipment life expectancy
3. Planned Floor Layout
•  Detailed diagram showing positions of each piece of restaurant equipment (receiving and
storage, preparation, cooking, food pick -up, din ing, beverage areas, washing, etc.)
•  Layout  of tables in din ing area
•  Customer arrival forecast by shift
o  Planned number of table turns (number of new customer seatings per shift)
IX.  Human Resources Staffing Plan with Three Year Forecast by Quarter
1. Number and Type of Restaurant Personnel Required by S hift
(for example)
•  Cooks/chefs
•  Wait staff
•  Bartenders
•  Bus staff
•  Washing staff
•  Managers
•  Other
2. Cost Analysis of Propose d Human Resources Staffing Plan
(Labor costs by employee type  –  for example)
•  Prep  staff
•  Cook staff
•  Wait staff
•  Bartenders
•  Bus staff
•  Cleaning staff
•  Managers
•  Other

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X. Non -Human Resources Plan with Three Year Forecast by Quarter
•  Office, operations and storage space
•  Operations liability insurance
•  Property insurance
•  Utilities – may be significant for energy intensive operations (e.g. dairy, irrigated crops)
•  Property taxes
XI. Financial Analysis with Three Year  Forecasts by Year
•  As covered in BCOR 1010
o  Anticipated income statements
o  Anticipated balance sheets
•  Overview of your key assumptions and financial analysis findings
XI I . E-commerce Plan
•  Strategy to expand business through e-comme rce
•  Anticipated e- commerce development and operating costs
•  Sample web pages  (2 -3 mocked up pages)
XIII. Process Maps
•  One of each (p rocess  flowchart, relationship map, cross -functional relationship map)
o  Detailed process maps documenting relevant restaurant processes (for example)
   Food procurement, receiving, storage, processing, waste removal
   Guest serving process
   Detailed food preparation
XI V. Final Summary
•  What have you learned doing this project? (Each team member writes an individual summary)
o  Working with a group over a semester
o  Working with data
o  Working with process mapping
o  Time and project management
o  Suggestions for future BCOR 2500 students
XV. References
1. Use APA style (Required for Inter im Project I, Interim Project II and Final Project)
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