Business Planning and Strategic
Implementation Simulation
Business Plan Simulation
– Restaurant-as-metaphor for any product, service
or industry
– Point of Application
• Strategic Management concepts
• New Product Development and Innovation concepts
• Business Plan Development and Presentation
–Integration of Business Functions and Processes
• Marketing
• Budgets & Accounting
• Human resource management
• Operations, purchasing, logistics
• Teamwork and leadership
• Competitive analysis and strategy
• Business communication
Page 2
New Restaurant Start-up
– Develop business plan
• Ideation, strategy development, budgets
– See new restaurant business plan PPoint template
– See new restaurant budget Excel template
– Shop for, cook and serve signature dish
• Four servings: Two for presentation, two for buffet
• Trial run at Lemon Tree kitchen, or your home or
apartment?
– Pitch new restaurant business plan to “investors”
• Oral presentation of business plan (20 minutes each)
• Test-taste “signature dish” during lunch
Page 3
Lexington’s Restaurant Market
Page 4
Menu
– Comprehensive enough to support your concept
• Appetizers
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Salads
Entrees
Desserts
Beverages
Page 5
Signature Dish
– Design one dish that exemplifies your concept
Page 6
Signature Dish
– Anything goes, but…
Page 7
Roles and Responsibilities
Business Manager
Business Planners/Analysts
Real Estate Analyst
General Manager
Executive Chef
Sous Chef(s) and Cooks
Wait Staff
Dishwashers
Page 8
Business Team
– Business plan, analyze, budget, present
Page 9
Kitchen Team
– Shop, cook, plate-up, clean-up, etc.
Page 10
Wait Staff
– Set table, serve, explain, bus table, clean-up
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Cooking Techniques & Equipment
Technique
Equipment
Grilling
• Hardy meat, chicken, fish,
• Weber charcoal grill
Sautee, sear, blacken
• Delicate/thin meat, chicken, fish,
• 20,000 BTU stovetop burner
• aluminum skillets
• cast iron skillet
Boil, poach, blanch
• Veggies, pasta, rice, shrimp,
• Stovetop burners
• Pots: 2 qt. to 4 gallons
• Propane burner (for big job)
veggies, bread
veggies, eggs
lobster
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Cooking Techniques & Equipment
Technique
Equipment
Roast, Pan Roast
• Dual wall oven
• Regular
• Meat, chicken, fish
• Convection
Baking
• Veggies, bread, casserole, eggs
• Dual wall oven
• Regular
Smoking
• Meat, fish
• Electric smoker
Griddle
• Pancakes,
• Electric griddle
• Desserts
• Pseudo-fried breaded items
(meats, veggies)
• Convection
Page 13
Location
Us
Dudley’s
Merrick
Inn
Location
• http://www.haymakercompany.com/
• http://www.naiisaac.com/
• Drive around town on your own…
Page 15
Physical Environment and Ambiance
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Floor plan
Décor
Table aesthetics
Staff appearance
Page 16
Simulation Schedule
Now
Simulation Overview
Q&A
Tuesday
Discussion Panel 9:00-10:30 a.m.
• Rob Perez (Saul Good)
• Doug Emerson (Windy Corner)
Kitchen Walk-through (Erikson Hall, Lemon Tree)
• 2:30-3:30 – Group 1
• 3:30-4:30 – Group 2
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Simulation Schedule
Wednesday
9:00-12:00 Restaurant Concept/Signature Dish Spot-check
Gatton Rm. 309
• 30-minute consultation meetings with Wally
–Sign-up sheet
Thursday
Test Kitchen 8:00-11:00 a.m.
• 8:00-11:00 a.m. at Lemon Tree kitchen
• Any time at your own place…
Page 18
Simulation Schedule
Friday
Best New Restaurant Business Plan Competition + Tasting
11:00-12:30 Group 1
1:30-3:00 Group 2
Some perspective…
– Presentations on each half-hour
– Know how long it takes to prep, cook, plate-up,
serve your team’s dish…work backward from your
presentation time to figure out when to start cooking
– Serve dish within 4-5 minutes of presentation start
– Invite judges to “dig in” …
Page 19
…take a closer look…