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“Adam’s BBQ” Take Out Restaurant Project Planning and Scheduling

“Adam’s BBQ” Take Out Restaurant Project Planning and Scheduling. Presented By: Karen Castillo Ryan Sargent Lori Silva Julie L. Smith – Project Manager and Team Leader Patrick Swisher Chan Tsan. Project Charter. Project Title “Adam’s BBQ” Take Out Restaurant Project Start Date

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“Adam’s BBQ” Take Out Restaurant Project Planning and Scheduling

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  1. “Adam’s BBQ” Take Out RestaurantProject Planning and Scheduling • Presented By: • Karen Castillo • Ryan Sargent • Lori Silva • Julie L. Smith – Project Manager and Team Leader • Patrick Swisher • Chan Tsan

  2. Project Charter • Project Title • “Adam’s BBQ” Take Out Restaurant • Project Start Date • July 01, 2009 • Project Finish Date • August 23, 2010 • Project Manager • Julie L. Smith • Project Objectives • Convert an Existing Building into a Fast Food Restaurant Focused on Healthy Texas-Style BBQ Food • Establish Brand Recognition • Turn Profit • Promote and Expand Adam’s BBQ restaurant • Approach • Research Target Market Locations • Research Local Organic Food Suppliers • Purchase Restaurant Building • Renovate Existing Building • Establish Aggressive Marketing Plan • Maintain Tight Controls on Operating Expenses • Maintain High Customer Satisfaction

  3. Scope Statement • Executive Summary (Justification) • Current Void - Fill A Void for Customers Seeking Fast, Convenient, High Quality BBQ Food • Location: Pacific Beach Community • Building ~800 Square Feet • Milestones • Research Phase • Complete Market Research • Procurement Phase • Obtain Building, Equipment, and Permits • Renovation and Style • Complete Building Renovations • Advertisement • Launch Advertising Campaign • Staff • Hire Shift Managers and Employees • Grand Opening – 8/23/10

  4. Scope Statement- Continued - • Business Objectives • Product Description (Solution) • “Adam’s BBQ” Takeout Restaurant will give San Diego what it has been craving, great BBQ! • Adam’s #1 mission is to ensure customers are thoroughly satisfied, to satisfy that one single craving: Mesquite grilled baby back beef ribs and chicken. • San Diego has waited too many years and now the wait is over! • “Adam’s BBQ” Takeout Restaurant opens its first drive-thru restaurant August 23, 2010, located in the community of Pacific Beach at the corner of Mission Blvd. and Garnet Ave. serving the diverse community of skateboarders and BMWs.

  5. Scope Statement- Continued - • Business Objectives • First three years of operation include: • Maintaining Tight Controls on Costs and Operations • Utilize Automated Computer/Internet Control • Expand Marketing and Advertising • Average Sales: 1-2 Million Dollars Each Year • Keep Food Cost Lower than 35% of Revenue • Keep Employee Labor Cost Between 16-18% of Revenue • Improve Gross Margin: From 65.41% in Year 1 to 67.10 in Year 2 • Goal: Attain 70.73% Gross Margin By Year 3 • Promote and Expand the “Adam’s Experience” • Open One Additional Restaurant in the First Years of Operation • Achieve a Profitable Investment Return for Investors (ROI) Beginning Year 2

  6. “Adam’s BBQ”Take Out Restaurant • Product Description • Milestones • Complete Market Research • Obtain Building, Equipment, and Permits • Complete Building Renovations • Launch Advertising Campaign • Hire Shift Managers and Employees • Grand Opening • Not Included • Full Service Sit Down • High Volume Seating • Alcohol Sales • Organic Agriculture (Farming) • Completion Success Criteria • Restaurant Opens for Business • Restaurant Transfer from Project Planning Team to Restaurant Management

  7. Communications Management Plan • Stakeholders • Requirements • Project sponsor/Primary Investor • Need: To ensure that he is fully informed at all times about the project schedule and financial situation at each milestone • Project Team Members • Need: To Ensure Team Stays on Track and Completes Activities on Schedule • Need: To Ensure Procurement (Vendors/Suppliers) of Organic /Environmentally Friendly Foods and Supplies • Contractors (Construction) • Need: To Ensure Building Renovation Follows Requirements of the Restaurant Floor Plan • Business Owners/Residential Neighbors • Need: To Ensure Near By Business Owners Understand Potential Dangers/Hazards - Pollution, Noise, etc.

  8. Communications Management Plan Communications Summary

  9. Work Breakdown Structure

  10. Project Schedule

  11. Questions? For further information, please visit: http://adamsbbq.weebly.com/

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