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The Warehouse Club

Grant C. Klover Block A Financial Analysis & Excel Lab, October 2011. The Warehouse Club. Concept Overview. Two story Gastro Pub with focus on local sustainable cuisine and beers 1 st Floor is a bar and lounge with stage for live music 2 nd Floor is the restaurant with an open kitchen

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The Warehouse Club

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  1. Grant C. Klover Block A Financial Analysis & Excel Lab, October 2011 The Warehouse Club

  2. Concept Overview • Two story Gastro Pub with focus on local sustainable cuisine and beers • 1st Floor is a bar and lounge with stage for live music • 2nd Floor is the restaurant with an open kitchen • The Warehouse Club will be located in Montpelier in the warehouse building (58 State St Montpelier, VT 05602) behind Julio’s Concept Paper

  3. Location, Location, Location!

  4. Floor Plan: Bar Layout

  5. Floor Plan: Restaurant

  6. Marketing • Target Market • People over the age of 21 • Business people from the two banks, post office, theater, and other local business on State St, that use the same parking lot as my establishment • Analysis of Market: • People are looking for local and sustainable food and beers • People want beer paring dinners as well as wine • Largest and only “Gastro Pub” in town • A lot of parking Marketing Program

  7. The Menu • Appetizers: • Local VT Pork Split Pea soup, with Crispy Trotter and Ham Hock • Local VT Charcuterie • Assorted Local New England Cheese’s • Entrée: • Local VT Crispy Pork Belly, 4 cheese mac-n-cheese, braised cabbage and kale  • Local VT Pork Chops, Southwest Béarnaise, Au Gratin Potatoes, Sautéed kale • Misty Knoll Chicken Breast, potato roesti, pickled root vegetables, herb lemon caper brown butter sauce • Entrée cont: • Winter squash strudel, sweet potato puree and sautéed broccoli rabe • Braised Ommegang Abbey Ale Short Rib, creamy herb polenta, brussel sprouts, Abbey sauce • Dessert: • Chocolate-Grand Marnier Tart, Raspberry Sorbet   • Ommegang Abbey Ale Pot de Crème, S`more Cheesecake, “Hot Cocoa” Ice Cream • Seasonal Fruit Cobbler, Vanilla Ice Cream The Warehouse Club Menu

  8. Menu Survey & Scatter Chart

  9. Nutritional Analysis:

  10. Costing • The really important numbers… • FC%: 27% • BC%: 22.8% • CM$ averages: • Appetizers: $6.41 • Entrée: $12.2 • Dessert: $4.32 Complete Project Workbook

  11. Labor • Salary: • 3 Salary Employees • Myself, General Manager, and Sous Chef. • $11,250/month • 12.4% • Hourly paid wages and staffing days: • Slow: $407 • Average: $471 • Busy: $614 • $15,027/month 16.6%

  12. Show Me The Money! • Prime Cost: $55,263 or 61% • The Industry Averages: • COGS (food & beverage) = 28 -32% • Labor cost = 25-35% • Prime Costs Full Service 60-65% • Occupancy Cost Ratio Full Service 15%-20% • Controllable Low = < 5% - Average = 7-8% - High = >10%

  13. Summary As Planned? What we learned? Expectations? Changes? Questions for Me?

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