Business Planning and Strategic Implementation Simulation
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Transcript of Business Planning and Strategic Implementation Simulation
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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• 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
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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
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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
Smoking• Meat, fish
• Electric smoker
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
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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
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…take a closer look…