Restaurant Assistant
CS410
Fall ‘04
Group 2
Restaurant Assistant
Group Members
Janet Brunelle
President
Himanshu Keskar
CEO
Devin Hurst
Project Manager
Presenter
Steven Okinsky
Database Administrator
Web Developer
Matt Davis
Software Developer
Technology Consultant
Kevin McCarthy
Senior Financial
Specialist
Wachovia
17 November 2004
Roman Trifonov
Software Developer
Graphic Expert
Mike Knuckles
Business Attorney
Joel Hall
Financial Analyst Budget
Coordinator
Jeff Graves
Norfolk Health
Inspector
Moon Bong Song
Marketing Analyst
Financial Analyst
Owen Devince
Virginia Beach
Health Inspector
2
Restaurant Assistant
Outline
Industry problems and solutions
RA design
Possible risks
Design plan/brief
Milestones and deliverables
Project budget
Hard resources (non-staff)
Staffing requirements
17 November 2004
3
Restaurant Assistant
Problem Statement
Current restaurant methods used to monitor
expiration dates and inventory are leading to profit
and time loss.
17 November 2004
4
Restaurant Assistant
Problem Characteristics
Profit
Efficient use of food inventory
Expired food is thrown out
Sick customers exposed to food-born illnesses
Health standard inspectors
Fines
Reputation
Time
Checking inventory that is needed
Monitoring inventory conditions
Keeping up with WRITTEN reports
17 November 2004
7
Restaurant Assistant
Thrown Out And Prepared
Source: Interview Data
17 November 2004
* Names of restaurants have been disclosed
See Appendix page 28
8
Restaurant Assistant
Solution Statement
To develop a user-friendly monitoring system for the
restaurant industry.
17 November 2004
10
Restaurant Assistant
Goals/Objectives
Have more accurate forecasting
Improve Profit
Identify expired food
Prevent lawsuits
Avoid health violations
Eliminate Citations
Maintain good reputation
Save restaurant managers time
Monitor their inventory
Eliminate their written reports
17 November 2004
See Appendix page 6
11
Restaurant Assistant
Current Food Preparation Cycle
Inspect
Inventory
• Low inventory
• Expired items
Place Order
Supplier can’t fill
your order
Inspect
Delivery
• Damaged items
• Received items
not ordered
• Didn’t receive
some items
ordered
Put In
Inventory
• Didn’t rotate
inventory FIFO
• Didn’t update
inventory report
Inventory
• Didn’t write
report down for
temperatures for
food items
• Didn’t inspect
food tags for
expired items
• Didn’t discard
bad food items
Notifies manager
when inventory
items are low and
their shelf life
Reports are
generated with
items that are:
• Damaged
• Not ordered
• Not received
17 November 2004
PDA/Barcodes
used to update
inventory
Prepare
Food
• Prepared food in
unsanitary
conditions
Cook Food
Serve Food
Poorly cooked
item
• Didn’t follow
recipe correctly
• Didn’t write
down report on
who made which
prepared items
• Didn’t write
down reports for
expired items
• Kept food out
past 4 hours
Reports for
manager each
day on:
Reports for each
employee on
what they made
Perfect Cycle
• Temp. readings
for food items
Current Method
• Shelf life for
items
RA Method
See Appendix pages 7-11
12
Restaurant Assistant
Solution Characteristics
The Restaurant Assistant will not:
Eliminate human error
Eliminate food-borne diseases
Stop foods from expiring
17 November 2004
13
Restaurant Assistant
Development Objectives
Prepare work breakdown structure for project completion
Develop drivers for wireless communication among hardware
Develop GUI hardware interface
Develop database
Obtain the proper government approval
17 November 2004
14
Restaurant Assistant
Hard Resources
Software
Database
GUI
Drivers
Hardware Integration Drivers
Barcode scanner
Touch screen
Temperature sensor
PDA
17 November 2004
See Appendix
15
Restaurant Assistant
Database Cycle
Database
Employees
LT
Temp.
Changes
17 November 2004
Resources
Products
Deliveries
LT
LT
LT
LT
Inventory
LT
Schedule
16
Restaurant Assistant
GUI
17 November 2004
See Appendix pages 36-39
17
Restaurant Assistant
RA Delivery Process
1
Check Inv.
Inventory
Reorder
Deliveries
No
Yes
Suppliers
Delivery Put
Together
Computerized
Reports
Incorrect
Check
Delivery
Correct
2
17 November 2004
See Appendix page 11
Manager
Vendors
Our System
18
Restaurant Assistant
RA Food Preparation Cycle
FIFO
Good
3
Raw Food
Inventory
Delivery
Check
Temperature
5
Prepared
Food Items
Bad
Prepared Food
Inventory
4
Trash
Employees
Computerized
Reports
17 November 2004
See Appendix pages 11-12
Our System
19
Restaurant Assistant
RA Serving Cycle
Raw Food
Inventory
7
Prepared Food
Inventory
6
Expire
Yes
Cooked
Food
No
No
8
Yes
Served Food
Trash
Employees
Computerized
Reports
17 November 2004
See Appendix pages 12-13
Our System
20
Restaurant Assistant
RA Method
1
Check Inv.
FIFO
Good
3
Reorder
Deliveries
No
Raw Food
Inventory
Check
Temperature
5
Prepared
Food Items
Yes
Bad
7
Prepared Food
Inventory
4
Suppliers
6
Expire
Yes
Delivery Put
Together
Trash
Cooked
Food
Computerized
Reports
Incorrect
Check
Delivery
Yes
Served Food
No
No
8
Manager
Employees
Correct
Vendors
2
17 November 2004
Our System
See Appendix page 14
21
Restaurant Assistant
Interview Report
Interview
Report
Avoid Fines
Benefit Lawsuits
Benefit Health Inspections
Avoid Restaurant Shutdown
Would Buy the RA System
Source: Interview Data From All Restaurants
17 November 2004
See Appendix page 25
22
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Competition Matrix
17 November 2004
See Appendix page 29
23
Restaurant Assistant
Primary Risks and Mitigations
Customers avoiding change
Initial investment leads to overall savings
Simple interface
Offer customer training
Add Monitor employee production as a risk
Most managerial staff are computer literate*
Software to hardware integration
Hire experts as needed
Send developers to training seminars
Hardware exists
17 November 2004
See Appendix pages 51-52, 57
24
Restaurant Assistant
Risk Management Plan
Risk
Risk Detail
1
Customers avoiding a change in
methodology
2
Delayed FDA approval
3
Invalid user input
4
Power outages causing data loss
5
Insufficient finances
6
Customers not familiar with technology
7
Problems integrating software drivers
with hardware
8
Hardware Failure
9
Not being able to obtain hardware when
needed
10
Delayed development schedule
17 November 2004
3
1
7
10
See Appendix pages 51-52
9
4
2
6
5
8
25
Restaurant Assistant
Management Plan
Use a mixed organizational structure
Monitor financial factors to insure budget is met.
Keep a close relationship with the customers to
insure their needs are met.
Market strategy needs to be thought out and
executed to allow for high yielding profits
Communication Methods
Weekly meetings to forecast our development
cycle
Discussion board and cell phones
17 November 2004
See Appendix pages 16-18
26
Restaurant Assistant
Evaluation Plan – Using TSP
Develop a strategy
Plan the tasks
Insure requirements are met
Design based on requirements
Implement the design
Test the functionality
Incorporate customer feedback
Postmortem
17 November 2004
See Appendix pages 18-23
27
Restaurant Assistant
Target Market Defined
37%
26%
4%
5%
17 November 2004
28%
See Appendix page 26
Full service
restaurant
Fast food
restaurant
School
restaurant
Hotel
restaurant
Others
28
Restaurant Assistant
Initial Target
Applebee’s APPB (NASDAQ NM )
Showed the most interest
1,585 locations in 49 states
100 or more new restaurants opening each year
1400 more potential locations estimated
75 % franchised , 25% company owned
17 November 2004
See Appendix pages 31-33
29
Restaurant Assistant
Deployment Plan
Applebee’s Locations
17 November 2004
30
Restaurant Assistant
Deployment Plan
Applebee’s Locations
17 November 2004
31
Restaurant Assistant
Phase 0 - Inception
0 Restaurant Assistant
0.1 Determine
Project
0.1.1 Assemble
Team
0.1.2 Determine
Goals/Objectives
0.2 Feasibility
Presentation
0.2.1 Research
Technology
RFID
Barcode
Wireless
Remote Temp.
0.2.2 Research
Market
Competition
Restaurants
0.2.3 Research
Finance
Lawyers
Salary
Hard/Software
0.2.4 Competition
Matrix
0.3 Milestone
Presentation
0.3.1 Planning
Refine Feasibility
Marketing Plan
Evaluation. Plan
Assemble Slides
0.4 SBIR Proposal
0.4.1 Write
Proposal From
Previous
Documentation
0.4.2 Review
Proposal
0.5 Final
Presentation
0.5.1 Review Data
0.6 Website
0.6.1 Define Layout
Members
Research
Technology
Deliverables
0.3.2
Documentation
Marketing Plan
Evaluation Plan
Technical Reviews
GUI Description
Database Analysis
Financial Analysis
0.4.3 Submit
Proposal
0.3.3
Work Breakdown
Structure
Current Method
Our Method
0.2.5 Major
Functional
Component
Diagram
17 November 2004
See Appendix pages 58
32
Restaurant Assistant
Phase 0: Milestones and Deliverables
Determine project
Major functional component diagram
Prove feasibility
Work breakdown structure
Competition matrix
Establish project plan
Gantt charts
Create SBIR proposal
Management plan
Evaluation plan
Develop website
Solution description
Team member pages
Research documents
17 November 2004
See Appendix page 58
See Appendix page 58 for Gantt chart
33
Restaurant Assistant
Phase 1 - Initiation
1 Restaurant Assistant
1.1 Revise
Presentation and
Ideas
1.1.1 Revise Major
Fuctional
Component
Diagram
1.1.2 Update Goals
and Objectives
1.2 Research
1.2.1 Research
New Technology
1.3 Documents
1.3.1 Technical
Specifications
1.2.2 Research
Upcoming
Competiton
1.3.2 Construct
User Manual
1.2.3 Research
Obtaining a Patent
1.3.3 List Software
Test Cases
1.1.3 Revise Pros
and Cons
1.3.4 Update Group
Data Appendix
1.1.4 Rework
Current Method
1.4 Prototype
1.4.1 Hardware
Server
Access Point
Barcode Scanner
Workstation
PDA
Printer
Temp. Sensor
1.4.2 Software
1.5 Market
1.5.1 Promote our
Solution
1.5.2 Develop a
Logo
1.6.1 Revise SBIR
Phase 1
Finances
Technology
1.6.2 Organize
Documents
1.5.3 Establish
Industry Hardware
Contacts
Write Drivers
Integrate With DB
Write GUIs
1.4.4 Test Solution
In House
In Domain
17 November 2004
1.6 SBIR Phase 2
See Appendix pages 58-59
1.6.3 Construct
Phase 2 SBIR
Proposal
1.6.4 Submit
1.7 Phase 2
Preparation
1.8 Website
1.7.1 Prepare to
Hire Tech Support
Staff
1.8.1 Update with
Current
Documents
1.7.2 Prepare to
Hire Installation
Crews
1.8.2 Switch to
Focusing on
Marketing our
Solution
1.7.3 Propose a
Software Update
Cycle
1.7.4 Research
Future Customer
Markets
1.7.5 Research
Future Clients
34
Restaurant Assistant
Phase 1: Milestones and Deliverables
Revise Phase 0 plans
Revised major functional component diagram
Create Phase 1 related documentation
Constructed user manual
Consult legal advisors
Plan for obtaining a patent
Create prototype
Document of system specifications
Assembled prototype
Revise SBIR for second phase grant
Documented second phase of grant proposal
Revise web content
Updated solution description
17 November 2004
See Appendix pages 58-59
See Appendix page 59 for Gantt chart
35
Restaurant Assistant
Phase 2 – Critical Design
17 November 2004
See Appendix pages 59-65
36
Restaurant Assistant
Phase 2: Milestones and Deliverables
Setup workplace
Office
Attain legal documentation
Patent forms
Construct marketing team
Acquire beta testers and customers
Construct a supported hardware list
List of supported hardware
Develop software
Functional implementation
Setup and monitor beta test
User reports
Bug reports
17 November 2004
See Appendix pages 59-65
See Appendix pages 59-65 for Gantt charts
37
Restaurant Assistant
Phase 3 – Execution
17 November 2004
See Appendix pages 65-67
38
Restaurant Assistant
Phase 3: Milestones and Deliverables
Initiate Advertising
Updated website
Pamphlets
Establish corporate relationship
Setup Customer Service Facility
Phone support
Onsite support
Ship Product to Customers
Physical solution
17 November 2004
See Appendix pages 65-67
See Appendix pages 65-67 for Gantt charts
39
Restaurant Assistant
Funding Plan
Obtain Small Business Innovation Research funding from
National Science Foundation
TOPIC: Information-Based Technologies (IT)
SUBTOPIC: Applications, Data Mining and Management
SBIR Funding Proposal Goal: $850,000
Phase 1: $100,000
Phase 2: $750,000
17 November 2004
See Appendix page 50
40
Restaurant Assistant
Funding Plan
PHASE 1
Overall Budget
Employment Costs
$
87,161
Development Resources
$
8,387
Resources per Unit
$
4,195
$800,000
Total Phase 1 Budget
$
99,743
$700,000
$600,000
$500,000
PHASE 2
Resources
Cost $ $400,000
Development Resources
Employment Costs
$ 315,923
$300,000
Development Resources
$
8,387
$200,000
Resources (100 Units)
$ 419,500
$100,000
Total Phase 2 Budget
$ 743,810
Employment Costs
$1
2
3
Phase
PHASE 3
Employment Costs
17 November 2004
$ 716,059
See Appendix pages 40-52
41
Restaurant Assistant
Resources Plan - Per Unit
Part
Unit Development Budget
Server
Database Management
System
Computer/Database System
$700.00
$340.00
1
$ 600.00
Database Management
Software
1
$ 595.00
Workstation
1
$ 940.00
1 per walkin
$ 325.00
1
$ 425.00
1 per walkin
$ 120.00
Laser Printer
1
$ 150.00
Barcode Printer
1
$ 340.00
LCD touch screen, wireless
1
$ 700.00
Standalone scanner
$595.00
Handheld Scanner
Handheld Scanner
Temperature sensor
$150.00
$120.00
$940.00
Temperature sensor
Laser Printer
$425.00
$325.00
Barcode Printer
LCD touchscreen, wireless
Total Production Cost
17 November 2004
Cost
Database Server
Standalone scanner
$600.00
# of units
See Appendix pages 42-43
$4,195.00
42
Restaurant Assistant
Resource Plan - Development
Development Budget
Computer Workstations
Hardware Costs
Price (each)
Amt.
Total Price
Computer Workstations
$ 941.00
5
$4,705.00
Network Color Laser
Printer
$ 280.00
1
$ 280.00
$1,0 0 0 .0 0
Network Color Laser Printer
Total Hardware Costs
$8 9 0 .0 0
$4,985.00
Software
Microsoft Visual Studio .NET Professional
edition
Software Costs
$4 ,70 5.0 0
Adobe CS Suite
Hardware
$1,512 .0 0
Microsoft .NET
Professional
$ 504.00
3
$1,512.00
Adobe CS Suite
$ 890.00
1
$ 890.00
Microsoft Office
Professional
$ 200.00
5
$1,000.00
Microsoft Office Professional
$2 8 0 .0 0
17 November 2004
Total Software Costs
$3,402.00
Total Costs
$8,387.00
See Appendix pages 40-41
43
Restaurant Assistant
Staffing Plan – Phase 1
PHASE 1
Salary
(Yearly)
Employment Duration
(Days)
Title
Needed
Software Engineer
2
$
68,569
25
$
14,285
Network Engineer/Lead Software
Engineer
1
$
87,572
30
$
10,947
Computer Graphics Specialist
1
$
41,561
5
$
866
Project Manager
1
$
102,099
85
$
36,160
40% Overhead
$
24,903
Total Employee Budget
$
87,161
17 November 2004
See Appendix page 44
Cost of Employment
44
Restaurant Assistant
Staffing Plan – Phase 2
PHASE 2
Title
Needed
Software Engineer
2
$
68,569
80
$
45,713
Network Engineer/Lead Software
Engineer
1
$
87,572
110
$
40,137
Computer Graphics Specialist
1
$
41,561
10
$
1,732
Project Manager
1
$
102,099
240
$
102,099
Technical Writer
1
$
58,903
20
$
4,909
Quality Assurance Manager
1
$
53,926
110
$
24,716
Marketing Manager
1
$
62,410
150
$
39,006
40% Overhead
$
103,325
Total Employee Budget
$
315,923
17 November 2004
Salary (Yearly)
Employment Duration
(Days)
See Appendix page 45
Cost of Employment
45
Restaurant Assistant
Staffing Plan – Phase 3
PHASE 3
Salary
(Yearly)
Employment
Duration
Title
Needed
Software Engineer
2
$
68,569
Annual
$
137,138
Network Engineer/Lead Software
Engineer
1
$
87,572
Annual
$
87,572
Computer Graphics Specialist
1
$
41,561
Annual
$
41,561
Project Manager
1
$
102,099
Annual
$
102,099
Technical Writer
1
$
58,903
Annual
$
58,903
Quality Assurance Manager
1
$
53,926
Annual
$
53,926
Marketing Manager
1
$
62,410
Annual
$
62,410
Technical Support
5
$
28,800
Annual
$
144,000
40% Overhead
$
162,588
Total Employee Budget
$
713,059
17 November 2004
See Appendix page 46
Cost of Employment
46
Restaurant Assistant
Break-Even Analysis
17 November 2004
Units Needed To Break Even
340
Units To Be Sold (weekly)
10
Break Event Time (months)
8
See Appendix pages 47-49
47
Restaurant Assistant
Conclusion
Industry problems and solutions
RA design
Possible risks
Design plan/brief
Milestones and deliverables
Project budget
Hard resources (non-staff)
Staffing requirements
17 November 2004
48