Manager and Business Performance - Example

Restaurant Student’s Name Subject Professor University/Institution Location Date Executive Summary Mickey’s restaurant will serve people, offering services and sale of various foods. Our vision is to connect with people, communities, customers, and suppliers in an accessible, healthy and environmentally sound way. The restaurant operations support workplace, marketplace, and community and environment matters as core to its functions. The goals are to enhance delivery to customers and make good business sense. Mickey’s services will be more efficient, improve clients and customers pride and ultimately increase productivity. Mickey’s transformations will focus on new services, solutions and products for Australians and diverse needs. Continuous improvement and future actions will progress and integrate trust as Mickey’s way of business. We will maintain continuous information with customers to access information and expectations for improvement. Aiming at dynamic service, Mickey’s requires competent personnel as its workforce with an immense training so as to operate build and maintain its networks and serve customers better. Table of Contents Executive Summary 2 Table of Contents 3 1.0 The Business 4 2.0 Products/ Services and Industry 5 2.1 Product and Services Description 5 2.2 Industry Description 6 3.0 The Market 6 3.1 Market description and target customers 6 3.2 Competitor analysis and competitive advantage 7 3.3Marketing Strategies and Differentiation 8 Mickey’s Marketing Strategies will be implemented by the management and come up with various strategies for publicity and excellent networks are established. This will be guided by before, during and after establishment evaluation and assessment information. More critically our customers will act as an avenue to direct others to our services. Pre-establishment strategies include direct marketing where we will communicate our services to members and evaluate their responses. This aim is to secure more than 2000 customers in over 30 small and middle enterprises. After establishment we will strongly use referrals from our customers enhanced through adverting campaigns, use of brochures and pamphlet ditched out to businesses. Various channels such regional magazines and periodic that are popular with the hotel will be used. Finally we will develop a guest program which will involve networking with tourist destination marketers, airports entries and websites mostly visited by visitors coming to Australia. During major conferences and events in the city the management will contact the organizers to consider eat-out services for delegates and participants. 8 4.0 The Organization 8 4.1 Legal and Organizational Structure 8 4.2 HRM and Key Personnel 9 4.3Key Suppliers 9 4.4 The Location 9 5.0The Financials 10 5.1Critical Risks 10 5.2 Income Statement 10 5.3 Cash Flow Forecasts 11 5.4 Start-up Costs 12 5.5 Assumptions 12 References 12 Appendix 1 13 1.0 The Business Mickey’s Restaurant is to be founded on customer’s choice to service and eating. Mainly the main aim is eat-in and eat-out services depending on customers’ choices. We will produce healthy and traditions dishes, to serve various clientele from individual, households and corporate businesses. We take advantage of current and applied food technology, new food products and innovations of services to provide healthier and better-quality foods. We will break the tradition of many restaurant of waiting for customers from the surrounding to come for their meals in their premises. This is primarily to reduce congestion and save customers time. Our eat-out services programs aim to serve over 70% of all customers. Most eat-in services will be automated for clients to serve themselves from our shelves with drinks and packed products. Mickey’s vision is: Transforming restaurant foods and services. Our mission is to integrate customers in developing food and products and offering services to respond to our customers when, where and by which is appropriate all times. Mickey’s objectives include: Achieve and maintain 70% out services and 30% in services. Promote growth of customers, employees and technology to achieve a continuous growth. Expand our services in South Australian cities with each outlet covering clients at approximately 1 km2 2.0 Products/ Services and Industry 2.1 Product and Services Description Our menus are specially prepared with ethnic cuisine information and the best preferred dishes and local foods. This is mainly to capture the attention of majority of Australians, other nationalities and immigrants with these delicacies. Secondly, specially prepared menus for corporate firms and special events will immensely guide our menus. Mickey’s will provide eat-out food of wide variety from different national and cultures. These will dominate our out services menu for the efficiency and convenient services. The common eat-out will comprise of foods, fruits, and packed wines, dairy products and beverages. Common foods include pavlova, damper, meat pie, sausage rolls, Australian Hamburger and Doner Kebab. Wines and soft drinks include red and white wines, dairy products; cheeses, milk, cream. yoghurts and butter. Dairy products are highly consumed by Australians and they will feature in our cuisine and dishes (Barossa Food - South Australia). Our customer are Chinese, Indians, Asian and Vietnamese who are constitute of the majority immigrants in South Australia. They are also strong adherents of their cultural and national foods. This will integrate a unique menu for Middle East, China, South Asia and Korea residents. Asian savory rolls, cheese and bacon. Eat-out services include breakfast, lunch, dinner and events supply. Most of these foods will also be available for eat-in (Appendix 1). Mickey’s eat-out services will deliver food to set locations according to our geographical locations of operations. Specially prepared packages that are environmentally friendly will be used to supply food to workplaces, corporate events, expos, meetings and regular home services. Eat-out services are founded on timely, specific and efficient principles. This will follow arrangements with various individuals and groups on what, how and when to deliver. 2.2 Industry Description Restaurant industry in South Australia is well known as food production and dining centers. Barossa Valley is the famous one with traditionally foods and wines producing area. Other dominant foods are meat based, dairy and artisan foods including breads, preserves and confections (FOODSA). The industry has fine divisions with some restaurant dealing with single group of nationals by their ethnic cuisines, but others provides a mixture of indigenous, regional , immigrants and English food and beverages. 3.0 The Market 3.1 Market description and target customers South Australia is inhabited by various people from various nationalities. Apart from dominant indigenous Australians and colonial societies, there are many Chinese, Indians and Asians decent, who comprise of multicultural immigrants. This entails the diversified cuisine in Australia which has particularly been influenced by East Asian and Mediterranean migrants. British and Irish foods are influenced b agricultural orientations during colonialism. With the influence of globalization, Australian and particularly South cuisine has embraced contemporary adaptations, fusions and exotic influences to form a modern Australian cuisines (Adelaide 2002). In such a dynamic re-orientations of restaurants, many are re-inventing ways to serve these diversified needs and demands. Mickey’s will position its pursuits to meet the dire needs of diversity accentuated with modern services and inclusion. Mickey’s eat-out makes eating an informal and convenient mode for many of workers. Most organization owned and operated by different nationals has diversified employees. Having a common meal becomes a hard undertaking for most of them. Since, most of ethnic restaurants are located in far distances and therefore hard to get there on time. It is also tricky for many since meeting with their friends waste a lot of their working times. Mickey’s eat-out services based on what, when and how will be a solution to distance, time wastage and inclusion. Our supply program will serve major pharmacies by Indians, Chinese merchants and Australian nationals in individual and corporate business. Most of these services will be breakfast, lunch and events delivery. 3.2 Competitor analysis and competitive advantage The famous and dominant restaurants serving the executives are upscale hotels like Hently Farm, Serafino and Ferment Asian. Its clientele have high ethnic expectations since most are senior executives working in Southern City urban location. Well known personalities who visit the city from entertainment and sports lands in these restaurants. Most operate near capacity during holidays and in case there are major conferences in the town. Hotels are filled at brim during lunch hour and major events causing many people to delay. Another critical problem has been dealing with traffic at such hours. Other events held in the nights experience difficulties in moving and in particularly visitors who might find it hard to locate these places. Most of these restaurants are primarily eat-ins and that strongly gives Mickey’s a competitive advantage. It is with no doubt that most people will choose our eat-out services to avoid long delays. Mickey’s services will also be preferred since it is set on customers consent and thus our customers are part of the process (Davis et al 2000; 564). 3.3Marketing Strategies and Differentiation Mickey’s Marketing Strategies will be implemented by the management and come up with various strategies for publicity and excellent networks are established. This will be guided by before, during and after establishment evaluation and assessment information. More critically our customers will act as an avenue to direct others to our services. Pre-establishment strategies include direct marketing where we will communicate our services to members and evaluate their responses. This aim is to secure more than 2000 customers in over 30 small and middle enterprises. After establishment we will strongly use referrals from our customers enhanced through adverting campaigns, use of brochures and pamphlet ditched out to businesses. Various channels such regional magazines and periodic that are popular with the hotel will be used. Finally we will develop a guest program which will involve networking with tourist destination marketers, airports entries and websites mostly visited by visitors coming to Australia. During major conferences and events in the city the management will contact the organizers to consider eat-out services for delegates and participants. 4.0 The Organization 4.1 Legal and Organizational Structure Mickey’s management structure will have the General Manager, HRM manger, IT and Engineering Manager, Marketing and Finance Manger. Other positions will have directors including eat-out and eat-in directors. Mickey’s will involve diverse department for production and services delivery process. Each position will be determined by its work. Management will integrate planning, organizing, coordination, commanding and control. Management will work on litigation process. All services will ensure alignment with environment, health and transportation Acts and policies. To avoid loss of revenue litigation consultants and lawyers will be involved in the restaurant to develop case strategies, exhibits and tactics for courtroom, and to provide economic analyses. 4.2 HRM and Key Personnel A management rule of ‘1:7’ will be established in human resource department. One manager will be assigned seven workers who will supervise, give feedback and respond to customers’ needs. The managers for eat-in, eat-out, transport, chefs, guest, serving and communication will report to HRM who will work closely with production, marketing, finance, and IT manager to combine all data and business activities in a comprehensive way possible. The team will organize strategies for expansion, development and consideration of alternative strategies for restaurant functions (Reichenberg 2006; 96). 4.3Key Suppliers The food markets in South Australia are many with various produces and products. Local produces from Adelaide and its vicinities will supply for our requirements. Major suppliers from Adelaide Central Market will be identified to supply Mickey’s from their stores and different nationalities products. Freshly harvested vegetables and fruits, meat and seafood are also available. 4.4 The Location South Australia is a large and Adelaide is the most preferred location for the restaurant. Its nearness to the Great Australian Bight and the sea attract regular visitors and outdoor events along the coast. This is quite a good destination for our customers (Adelaide 2002). 5.0 The Financials 5.1Critical Risks Some of critical risks as Mickey’s try to establish include programs implementation. This entails penetrating to new market, recruiting qualified personnel and employees-customer relationship retention. Secondly, there is the expansion and replication. Since Mickey’s will be a newly established it might take long to open up subsidiaries at l km2 location and our competitors might replicate our eat-out and marketing services and strategies. Finally the relationship with partners’ organizations and operating policy makers might be hinder efficient progress and establishment. 5.2 Income Statement The financial records expected in the first year Income Statement for Mickey’s Restaurant for the First Year Revenue Gross sales revenue Direct materials requirement Food and drinks Expenses Salaries Property rates Water and electricity Insurance Advertising Costs Fuel Tax Expenses Stationery Professional fees Depreciation Bank Charges Net Profit $ 1, 500,000.00 $200,000.00 $120,000.00 $ 400,000.00 $ 100,000.00 $ 30,000.00 $ 40,000.00 $ 10,000.00 $50,000.00 $ 40,000.00 $ 10,000.00 $ 20,000.00 $ 50,000.00 $ 2,000.00 $ 628,000.00 Source: Jury, T 2012, Cash Flow Analysis and Forecasting: The Definitive Guide to Understanding and Using Published Cash Flow Data, John Wiley & Sons. 5.3 Cash Flow Forecasts The estimated cost $872,000.00 with 20% increase or decrease for actual cost depending on unforeseeable factors or contingencies. The net profit will amount to $ 628,000.00 with a 20% increase or decrease in actual sense. a. Balance Sheet Mickey’s Restaurant Trial Balance Account Title Debit($) Credit($) Cash 700,000.00 Account Receivables 45,000.00 Restaurant Equipments 45,000.00 Trucks 3, 300,000.00 Bank loan 800,000.00 Suppliers Used 1,200.00 Common Stock 40,000.00 Utilities Expense 700.00 Totals $ 790,000.00 $ 4,141,900.00 5.4 Start-up Costs Various requirements are needed in starting of the restaurant business. They include insurance, permits and licenses, furniture, marketing tools and legal issues. After establishing these costs, the management will estimate all expenses accurately to include every important expense. An allowance of 25% of total establishment costs will be set apart for unforeseeable expenses and contingencies. 5.5 Assumptions Mickey’s will set a 15% income growth within the first three years of operation and 20% in the 4th and 5th year of operation. The projected income statement aims at a profit of $ 2 million at the end of five years. All the debts will be cleared in the third year including bank loan, trucks and assets liabilities. References Adelaide, P 2002, Adelaide. South Australia: Weed Management Society of South Australia. Barossa Food - South Australia - A brilliant blend". South Australia. Retrieved 2012-11-20. Davis, J. H et al 2000, The trusted general manager and business unit performance: Empirical evidence of a competitive advantage. Strategic Management Journal, 21(5), 563-576. FOODSA feeding conections (2012, Sep 17). Retrieved 2012, Nov 20 from http://foodsouthaustralia.com.au/ Jury, T 2012, Cash Flow Analysis and Forecasting: The Definitive Guide to Understanding and Using Published Cash Flow Data, John Wiley & Sons. Reichenberg, N.E 2006, Performance Management for Public Personnel: Multi-Analysis Approach Toward Personnel. Public Personnel Management, 35(3), p.93-113. South Australian Food and Wine Tourism Strategy 2009 – 2014 Appendix 1 Mickey`s Restaurant Menu Breakfast Prices in $ Porridge 5.00 Breakfast cereal 6.00 Toast 5.00 Fruits breakfast 9.00 Parmesan Cheese Bread 8.00 Caripso butter bread 6.00 Breads served with vinegar and olive oil 8.50 Breads served with Beetroot pastol 9.00 Beverages Tea 5.00 Coffee (Cappuccino) 7.00 Flavored milk 7.00 Blended Juices 6.00 Vegemite 8.00 Dinner Menu Starters Caesar Salad 16.00 Mickeys`s Bite Salad 20.00 InHouse Coral and Cashew Spring Roll 20.00 Coconut Coated Local Banana Prawns 19.00 Trio of Seafood Vichyssoise Style 17.00 Beef Carpaccio 20.00 Pork Belly masasuse 19.00 Twice Cooked Goat Cheese Soufflé 25.00 Pasta and Seafood Linguini justas 30.00 Traditional Spaghetti babasi rajata 35.00 Crabs and Prawn Masssi 25.00 Pan-Fried Fish Fillets 23.00 Roasted Alantic Salmon 29.00 Fresh deep fried market Fish 25.00 All above served with either local bananas, chili, lemon zest, wild rocket, picked parsley, cherry tomatoes and lemon juice and rice or Served with & Daksu sauce, red noodles, mussel, pan fried vegetables, asian peas salad, lime, and fresh red chilli. Chicken Rosemary grill double Cooked Duck wings 32.00 Honeyed chicken legs 30.00 Pan-Roasted local Chicken chops 35.00 The poultry is served with roasted potatoes, chili, pineapple piece and little salad and vegetables Wines Red wine 40.00 White wine 35.00 Bodied Red Wines 50.00 Less Bodied Red Wines 25.00 Bodied White Wines 50.00 Less Bodied white Wines 25.00 Note: All above prices are subject to change without prior notice and they are all inclusive of 10% government taxes. Read More