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Morrin Carlin, Griffin Coakley , Brendan Dwyer, Hannah McCarty, Lawrence Sang

MA. SHACK. Morrin Carlin, Griffin Coakley , Brendan Dwyer, Hannah McCarty, Lawrence Sang. Mission Statement. Mac Shack aims to serve delicious and creative macaroni and cheese dishes with a number of variations to meet the numerous preferences of our customers.

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Morrin Carlin, Griffin Coakley , Brendan Dwyer, Hannah McCarty, Lawrence Sang

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  1. MA SHACK Morrin Carlin, Griffin Coakley, Brendan Dwyer, Hannah McCarty, Lawrence Sang

  2. Mission Statement • Mac Shack aims to serve delicious and creative macaroni and cheese dishes with a number of variations to meet the numerous preferences of our customers. • Mac Shack will focus on convenience and affordability, as service will be quick and easy, and prices will be low in comparison to our competitors. • Our restaurant will exhibit a warm atmosphere that brings to life the home-style cooking of our dishes. • Our goals are to be profitable, achieve reasonable growth, and become a local favorite as a niche restaurant.

  3. Corporate Strategy S W • Very little reputation  may be difficult to get customers right away • No guaranteed cash flow from operations • Can be replaced by another niche restaurant • Popular food for college students • Convenient and affordable • Strong customer service O T • Revenue can grow quickly • Potential for large profit margins • Can create variety of dishes • Opening of other mac and cheese restaurants or other late night dining

  4. Competition • Late night dining options that target college students • Campus Corner, Winger’s, Domino’s • Establishments that serve a niche food item • PB&U, Peace A Pizza, Meltdown

  5. Market Analysis

  6. Target Market Greg • 21 year old senior at Villanova • Lives off campus • Works part time • Involved in campus activities • Goes out with friends at night to Main Line bars • Usually orders a snack with her friends when he gets home Amanda • 25 year old Bryn Mawr College graduate • Marketing consultant living and working in Wayne • Does not have large budget after paying rent, loans, and bills • Gets an hour off for lunch • Ideal lunch destination is close, offers quick service, fairly inexpensive

  7. Competitive Priorities • Low Cost Operations • Efficient cooking processes • Scraps allocated appropriately • Negotiate costs with suppliers • Consistent & High Quality • Well trained employees to maintain the Mac Shack Experience • Modern yet chic atmosphere • High quality ingredients • Customization • “Craft Your Own Mac” menu option • Development Speed • December’s “Mac Creation” • Volume Flexibility • Cognizant of our target market’s schedules to better anticipate demand fluctuations

  8. Core Competencies and Processes • Skilled Workforce • Well trained in all front line operations including serving the food, working the register, and waiting on customers • Quick and Consistent Delivery • Processing orders as efficiently as possible

  9. Menu Selection

  10. Quality Strategy & Control • Strategy • Customer satisfaction • Minimization of defects • Lean System • Avoiding overproduction • Appropriate inventory levels • Effective utilization of employees • Culture of continuous improvement • Control • Input Quality • Careful selection of suppliers • Goods & Services Quality • Clean and organized work space/equipment • Control Charts

  11. C-Chart for Daily Complaints

  12. Supply Chain Inventory Management • Main Suppliers: American Italian Pasta Company Coca-Cola Kraft Foods Hanover Foods • Continuous Review System

  13. Variable Costs and Profits • Cost of food products very low • Menu items fairly inexpensive • Weekly revenue = $812.85 • Weekly variable cost = $105.18 • Weekly profit = $707.67 • Annual profit = $36,799

  14. Fixed Costs • Maintenance = $5,000/yr • Marketing = $5,000/yr • Rent = $30,000/yr • Utilities = $4,500/yr • Wages • Behind the counter employees (6) – 20 hrs/week, $9.50/hr • Cooks (2) – 30 hrs/week, $11/hr • Total weekly fixed costs = $1,375.77 • Total annual fixed costs = $71,540

  15. Startup Costs • Kitchen equipment = $25,230 • 8 tables with 4 chairs each = $4,160 • Construction costs = $15,000 • Training = $5,000 • POS system = $5,000 • Marketing = $26,000 • Starting inventory = $1,874.88 • Other miscellaneous expenses = $1,368 • Total startup costs = $83,632.88

  16. Total First Year Profits

  17. Conclusion • Fills a void in the market • Specialized product • Expected growth will facilitate increase in profits • Local favorite

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