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Business Planning and Strategic Implementation Simulation

Business Planning and Strategic Implementation Simulation. 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

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Business Planning and Strategic Implementation Simulation

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  1. Business Planning and Strategic Implementation Simulation

  2. 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

  3. 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: Two for presentation, two for buffet • Trial run at Lemon Tree kitchen, or 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

  4. Lexington’s Restaurant Market

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

  6. Signature Dish • Design one dish that exemplifies your concept

  7. Signature Dish • Anything goes, but…

  8. Roles and Responsibilities Business Manager Business Planners/Analysts Real Estate Analyst General Manager Executive Chef Sous Chef(s) and Cooks Wait Staff Dishwashers

  9. Business Team • Business plan, analyze, budget, present

  10. Kitchen Team • Shop, cook, plate-up, clean-up, etc.

  11. Wait Staff • Set table, serve, explain, bus table, clean-up

  12. Cooking Techniques & Equipment

  13. Cooking Techniques & Equipment

  14. Location Us Dudley’s Merrick Inn

  15. Location • http://www.haymakercompany.com/ • http://www.naiisaac.com/ • Drive around town on your own…

  16. Physical Environment and Ambiance • Floor plan • Décor • Table aesthetics • Staff appearance

  17. Simulation Schedule Now Simulation Overview Q&A Tuesday Discussion Panel 9:00-10:30 a.m. • Rob Perez (Saul Good) • Doug Emerson (Windy Corner) Kitchen Walk-through (Erikson Hall, Lemon Tree) • 2:30-3:30 – Group 1 • 3:30-4:30 – Group 2

  18. Simulation Schedule Wednesday 9:00-12:00 Restaurant Concept/Signature Dish Spot-check Gatton Rm. 309 • 30-minute consultation meetings with Wally • Sign-up sheet Thursday Test Kitchen 8:00-11:00 a.m. • 8:00-11:00 a.m. at Lemon Tree kitchen • Any time at your own place…

  19. Simulation Schedule Friday Best New Restaurant Business Plan Competition + Tasting 11:00-12:30 Group 1 1:30-3:00 Group 2 Some perspective… • Presentations on each half-hour • Know how long it takes to prep, cook, plate-up, serve your team’s dish…work backward from your presentation time to figure out when to start cooking • Serve dish within 4-5 minutes of presentation start • Invite judges to “dig in” …

  20. …take a closer look…

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