MBA 606 Business Simulation New Restaurant Start-Up.
-
Upload
isabella-carroll -
Category
Documents
-
view
214 -
download
0
description
Transcript of MBA 606 Business Simulation New Restaurant Start-Up.
MBA 606 Business SimulationNew Restaurant Start-Up
Page 3
MBA 606 Simulation-as-Bridge– Experiential bridge
•Business Fundamentals to New Product Development Module•Business Fundamentals to Strategic Management
– Functional and process integration•Marketing•Finance•Accounting•HRM•Operations, purchasing, logistics•Teamwork and leadership•Competitive analysis and strategy•Business communication
Page 4
New Restaurant Start-up– Develop business plan– Pitch new restaurant concept to “investors”
•Oral presentation of business plan•Cook and serve “signature dish” in head-to-head
competition– Business Plan
• 10 written pages total• 20-minute oral presentation• Ideas from example business plan• Emphasis on quality of concept, strategy, creativity, market
position, etc. (not necessarily finance/accounting)
Page 5
Lexington’s Restaurant Market
Page 6
Menu– Comprehensive enough to support your concept• Appetizers• Salads• Entrees• Desserts• Beverages
Page 7
Signature Dish– The one dish that exemplifies your concept
• 10 servings
Page 8
Signature Dish– Anything goes
Page 9
Division of Labor – Staffing
• Wait staff• Kitchen staff• Business group
Page 10
Business Team
Page 11
Kitchen Operations– Cooking Team
Page 12
Physical Environment and Ambiance
– Floor plan– Décor– Table aesthetics– Staff appearance
Page 13
Location– Commercial real estate available in Lexington• www.naiisaac.com• www.haymakercompany.com
Page 14
Purchasing
• Shop for core ingredients• Meat, produce, dairy, grains
• Food costs = 70% of retail• High quality inputs
• Fresh Market, Whole Foods, Good Foods Co-op
• Low quality inputs• Wal-Mart, Sam’s Club
Your signature dish MUST include at least one Kentucky-sourced ingredient or input
Page 15
Ideas, Critical Success Factors
Page 16
TUESDAY – Best Practices Panel
• 8:30-10:00 – Group 1• Debbie Long (Dudley’s)• Wayne Masterman (Portofino)• Rob Ramsey (Ramsey’s)
• 10:00-11:30 – Group 2• Mike Wolken (Turf Catering)• Rob Perez (Saul Good) • Brian McCarty (Malone’s)• Bruce Drake (Malone’s)
Page 17
TUESDAY – Kitchen Walk-thru
• Erikson Hall, Lemon Tree Restaurant– 1:30-2:00 – Group 1– 2:30-3:00 – Group 2
– Kitchen staff only
Page 18
WEDNESDAY – Concept/Dish Spot Check 1:00-3:00
15-minute consultation meetings (Rm. 315) with Executive Chef Ferrier
On-demand consultation anytime• 361-2128 (m)• [email protected]
Page 19
THURSDAY – Test Kitchen
• Erikson Hall, Lemon Tree Restaurant• 1:30-2:30 – Group 1• 3:00-4:00 – Group 2
Page 20
FRIDAY – Business Plan & Tasting Competition• Erikson Hall, Lemon Tree Restaurant
– 10:30-12:30 – Group 1– 2:00-4:00 – Group 2
• 20-minute time block– Oral presentation of business plan– 10 servings/plates of “signature dish”
•Served JIT•Carefully measure prep & cooking time
• “Investors” will fund competing restaurants– Most start-up cash wins– Crazy idea
•Winning team may also have dish featured at local restaurant
…Questions?