A Kitchen Management Project
By
Grant Klover
PROPOSED CHANGES FOR
NECI ON MAIN
1
TABLE OF CONTENTS
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The Project
Goals of the Project
The Idea
Pros
Cons
Old and New Floor Plans
Cost
Projected Sales
Further Improvements
Plan to Phase in
Conclusion
2
THE PROJECT
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NECI on Main Restaurant Redesign.
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Students will work with Kevin O’Donnell and
Esteban Guevara with a budget of $100,000; on
exploring the feasibility of moving the bar from the
Chefs Table down to the main floor of NECI on
Main, and creating a more open design for the
Chefs Table as an event focused dining space. This
creates possibilities for swapping Tapas and Farm
to Table Dining locations and may have kitchen
implications.
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GOALS OF THE PROJECT
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To come up with an idea that will present the best
solution to fit within the following criteria:
Educational Impact
 Sales (potential)
 Volume (potential)
 Demand (potential)
 Staffing (will staffing needs change or stay the same)
 Diversity/ flexibility
 Catering
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THE IDEA
1.
2.
3.
4.
Move the Bar down from Chef’s Table to the
Main Floor
Fill the hole between the Main Floor and
Basement
Switch service of Tapas to the Main Floor and
Farm to Table to the Basement
Remodel Chef’s Table to be a more open
catering space
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PROS
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Opens up CT to bigger catering/ meeting events
The demand for F2T would be “artificially” increased
because of less seats
Tapas has the potential to do 53% more business
because of gaining more seats
Filling the hole between floors gives a greater separation
of space by helping decrease the noise level between
floors
Because of bar placement the main floor will potentially
look busier from the outside
Farm to Table would be more intimate/private dining
Remodel’s attract new attention from the general public
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CONS
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The market may not support a “white table cloth” or a
higher average check for Farm to Table
The basement will discourage large parties from eating
Farm to Table, as it is harder to accommodate them
Farm to Table will be “hidden” like Tapas is now and
could see a decrease in business
Construction on the main floor and filling the hole
between floors would cause the restaurant to close
Potential for confusion with long time guests if not
marketed correctly
Unless it is marketed better Catering currently doesn’t
have the business to support a remodel
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CURRENT NOM FLOOR PLAN
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NEW NOM FLOOR PLAN
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CURRENT CT FLOOR PLAN
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NEW CT FLOOR PLAN
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COST
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All cost are Estimated Projections given to us by Eric
Seidel:
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Move the Bar down from Chef’s Table to the Main Floor
($25-30,000)
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Fill the hole between the Main Floor and Basement ( about
$10,000)
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This does not include an estimate on new carpeting or any other
décor changes
Even if filling the hole only grants the main floor an additional 5
seats it would only take 87 turns at Tapas current check average of
$23 to have this project pay for itself.
Remodel Chef’s Table to be a more open catering space
($5-10,000)
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Once again this does not include an estimate for carpeting or décor
changes
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PROJECTED SALES
• These Charts are based on a 5 month
average from October 2011, and the
previous 4 months of 2012 (Jan, Feb,
March, and April)
Current
Covers
1744 $ 26.07 $ 45,466.08
Tapas 40 seats
1170 $ 23.54 $ 27,541.80
802 $ 29.00 $ 23,258.00
Tapas 75 seats
2208 $ 23.54 $ 51,976.32
3010
$ 75,234.32
$ 73,007.88
F2T $30 check avg
Covers
Avg check
Sales
F2T 40 seats
802 $ 30.00 $ 24,060.00
Tapas 75 seats
2208 $ 23.54 $ 51,976.32
Total
3010
$ 76,036.32
F2T $32 check
avg
Flip Flop
Covers Avg check
Sales
F2T 40 seats
802 $ 26.07 $ 20,914.40
Tapas 75 seats
2208 $ 23.54 $ 51,965.66
Total
Sales
Sales
F2T 75 seats
2914
Avg check
F2T 40 seats
Total
Covers Avg check
Total
F2T $29 Check avg
3010
$ 72,880.06
Covers
Avg check
Sales
F2T 40 seats
802 $ 32.00 $ 25,664.00
Tapas 75 seats
2208 $ 23.54 $ 51,976.32
Total
3010
$ 77,640.32
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FURTHER IMPROVEMENTS
Build a catering/finishing kitchen upstairs (2nd
floor)
 If F2T is showing profitable sales, switch where
F2T and catering/meetings events are located

 This
gives F2T more seats and it’s own entrance so
it can be a stand alone restaurant
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Weatherize Patio for year round service
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PLAN TO PHASE IN:
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Phase 1 (minimum cost of $50k)
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Switch what floor Tapas & F2T are served on (“free”)
Move the CT bar down to the main Floor into the space marked “CT Bar” in the
above picture ($30k)
Fill the hole between the main floor and basement ($10K)
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Remodel CT to be a completely open floor plan (+/- $10k)
 Total Cost of Phase 1 ≈ $50,000
Phase 2 (minimum cost of $20K)
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This would be a great time to make any changes to carpet/ wall paint and also buy high-top
tables (this can be taken out of the “un-budgeted” $50K)
If F2T is showing success with less seats at a higher average check in the
basement, Move F2T up to CT
Build Catering/Finishing Kitchen in one of the office upstairs. (With no hood
system $10K. With a hood system $20K. This does not account for any ovens or
hot-boxes that may need to be bought.)
Move Catering/ meetings from CT down to the Basement
 Total Cost of Phase 1 & 2 ≈ $70,000
Phase 3 (+/- $5-10K)
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Weatherize the patio to be used for year round seating (+/- $5-10K)
 Total Cost of All 3 Phases ≈ $80,000
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CONCLUSION
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Without any construction the projected sales support switching what
floor Farm to Table and Tapas are served on
This idea puts the bar in CT to a better use then it is currently being
used for, while opening up CT to be a more flexible catering/meeting
space.
Based on the information given in this presentation we feel that the
idea presented would be both practical and a worthwhile investment.
We are only using half of our budget to implement the first phase of
the idea, leaving the other half to be used for things like:
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New Carpeting
Décor
High-top tables
Paint
Inventory for new bar
Phase 2 & 3
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QUESTIONS?
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