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Shot in the Dark

Shot in the Dark. Steve Agretelis Erica Gambardella Thomas O’Neill Will Magrann. Environmental Scanning. Kelly’s Taproom The Grog Grill Maloney’s Pub Erin Pub IT’S ALL THE SAME!!! . Shot in the Dark Overview. Novelty Shots bar Unique menu Exciting customer experience

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Shot in the Dark

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  1. Shot in the Dark Steve Agretelis Erica Gambardella Thomas O’Neill Will Magrann

  2. Environmental Scanning • Kelly’s Taproom • The Grog Grill • Maloney’s Pub • Erin Pub • IT’S ALL THE SAME!!!

  3. Shot in the Dark Overview • Novelty Shots bar • Unique menu • Exciting customer experience • Club style with large dance floor and local DJs

  4. Core Competencies • Menu/Atmosphere – specialty drinks, dance floor, dynamic decoration • Bartenders/Service – efficient and enthusiastic bartenders, clean, customer involvement • Payment system – Shot Card, reduces waiting time, temporary paper cards available, mobile application

  5. Market Analysis • Target Market: college students and post grads • Market Segments: males and females • Different preferences • Order Winners: • Shots bar for pre-gaming, unique customer experience • Unique menu • DJ and dance floor • Highly skilled bartenders • Competitive Priorities • Keep customers at the bar past 11:30pm/midnight • Offer new seasonal or celebratory shots for special events

  6. Description of Processes • Core Competencies: • Variety of shots • Interactive and unique atmosphere • Prepaid machines • How do we translate materials and services into outputs for customers to ensure these core competencies provide value to customers

  7. Process Strategy • Process Structure (Service Process and Product Process) • Customer Involvement • Resource Flexibility • Capital Intensity

  8. Process Service/Product Structure • Product Structure • Our focus is narrow in the fact that we will only serve shots • the selection is highly customized because of the many options we have on the menu • Unique Presentation and name of shots • http://www.youtube.com/watch?v=uv9gE8Ny1qs seconds :50-1:35 • Service Structure • Process divergence and flexible flow due to the high customer contact and interaction • However, services are standardized to ensure high level of quality and consistency

  9. Customer Involvement • Presentation of Menu • Name of shot clearly visible • Shot themes/types in detailed bartender menu • Prepaid cards to increase efficiency and ease • Customer interacts with ATM or online

  10. Capital Intensity • Relatively low capital intensity • Services and products depend on the ability of the employees to • Numerous functions, flexible flow, fluid scheduling • Volume Flexibility

  11. Quality • Lean Environment  5 S’s • Sort, Straighten, Shine – employees arrive early to ensure clean, efficient, and familiar environment • Standardize – same process for every order • Sustain – management responsibility • Shot Card Feedback – questionnaires, ability for customer to earn complimentary drinks, continuous improvement

  12. Suppliers • Fine Wines & Good Spirits • Costco • Bulkbarproducts.com

  13. Inventory Management • Periodic Review System • Review Period • Target Inventory Level • Adapted to Circumstances

  14. Demand Management • Judgmental Forecasting • Customer volume: 150-200 • Product Demand: average 4 drinks per person, 600-800 total drinks per night (median: 700) • Time Series Forecasting • 2-week moving average to predict next week’s demand

  15. Initial Order • 500 bottles of liquor • 6 house liquors: vodka, rum, gin, whiskey, scotch, tequila • Order 50 of each, with the exception of vodka (70)  (50*5) + (70*1) = 320 • Mixture of less common types of liquor  180 • Mixers (non-alcoholic beverages) • Sodas, juices, syrups, etc.

  16. Variable Costs Expected Profit of $2.32 on each Shot

  17. Pricing • Competition’s Pricing • $3 • Tip Included

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