Project Management
G.Y.M. – Healthy Desserts Menu
Topic
Introducing healthy desserts by G.Y.M. (Grab Your Meal).
Background
People nowadays are becoming very health conscious and hence are trying different
diets. Keto and Vegan diets are immensely popular as of now. There is a large demand of
keto and vegan desserts as this need is not being catered to at the moment. Savory foods are
currently massively available for such diets, whereas, nobody has tapped into the dessert area
yet.
G.Y.M. (Grab Your Meal) is a small café located in Defence Phase 3 and M.M. Alam
Road, Gulberg where healthy foods such as sandwiches, wraps and smoothies are offered and
even though their main target market are the fitness freaks, a lot of other people are also
attracted to the idea of healthy food being offered. They offer this food at economical prices
to their consumers and has been running very successfully, however one such problem they
face is that after the main course, the customers also have a craving for dessert which G.Y.M
does not offer.
To resolve this issue, a new menu will be offered alongside the old one which offers
desserts for the health freaks. This menu will include a variety of desserts to choose from,
from the category of vegan, keto and generally low calorie, healthy desserts. The types of
desserts will vary from baked goods to cold, sweet treats.
Problem Statement
A market gap exists since there are no cafes or restaurants offering a complete menu of
healthy foods which includes desserts. G.Y.M. new menu of healthy desserts will solve this
problem.
Constraints
Cost/budget
Cost may be a constraint since the ingredients being used in the recipes are imported
and will be more expensive, since the same ingredients are not only difficult to find locally but
also not available in bulk. Therefore, cost will act as a constraint since compared to the
competitors, the startup and general costs of buying ingredients will be high.
Time
The project needs to be launched in the next 16 weeks which is why time is a constraint
since all the planning, managing, testing etc. will have to be completed within or before the
end of the 16 weeks’ time.
Competition
There is a chance of growth in competition for this specific market for healthy desserts
as the trends for this are growing very quickly. To keep up with this, new items in the menu,
new promotional offers will have to be planned very quickly and according to the needs to of
the market and to beat the competition.
Raw Materials
Raw materials i.e. the ingredients will act as constraint in this specific project as a lot
of the raw materials will be imported due to unavailability and lack of quality products present
in the local market. Due to the changing economic trends, rise in prices and changes in trade
patterns may cause problems and constraints of the operations of the business. Prior planning
and contingency planning will be crucial for this project.
Alternative Analysis
Changes in Economic Environment
Since we will be working on a large scale and making desserts that will include some
certain ingredients that are not vastly available locally, we will be importing them through
suppliers from abroad. Changes in the economic environment and taxes may hinder our
outsourcing sometimes, hence to solve this issue we can have local backup suppliers that we
can have on hold. If the ingredients will be difficult to import, we will be purchasing them from
local vendors so that our production does not get affected. Mainly ingredients including almond
flour, coconut flour, almond milk, Greek yoghurt and a few other ingredients are not vastly
available here and if they are, they are usually very expensive. In case of this scenario, we will
have to buy the locally available ones irrespective of the fact that they are overpriced.
Changes in Market Trends
Market trends keep changing rapidly and hence people prefer purchasing eatables
online that can be easily delivered at their doorstep. To cater to this problem, we will be
promoting home delivery options through our social media page and through putting up posters
in our physical store. We will be launching an entire menu on the social media pages and on
our website that will provide the consumers with the ease of ordering from their homes and
getting their preferred desserts delivered to their doorstep without the hassle of going to the
outlets themselves. Customized orders will also be entertained which refers to people who want
customized desserts in any design or quantity they require, which will be delivered directly
from our physical stores once the orders are placed.
Request for Proposal
Grab Your Meal would want the vendors to provide solutions with the total cost and
time required to finish the following issues at hand:
1. We would want vendors to provide the costing and time required for the construction of
the restaurant’s first floor. Apart from this, we also want to know the cost of:

False ceiling

Wooden flooring
We also want them to provide the following equipment for the first floor:

Air conditioner

LED lights
Also, we would want an electrician to fit the lights and air conditioner on the floor.
2. The current size of our kitchen is 14*10 feet (140 square feet) and we want it to be
extended to 16*12 feet (192 square feet), other than the 15*10 feet (150 square feet) area
to store ingredients. Other than this, we would want the vendors to provide the cost and
time required to make the following modifications and install new items:

New kitchen unit

Kitchen flooring
We also want them to provide the following equipment for the kitchen:

Ovens

Custom built refrigerators

Blast freezer

Kitchen utensils
We would want an electrician to fit the kitchen unit and equipment.
3. We will hire painter who will paint walls according to our theme.
4. We would want the vendors to provide the costing and time required for decorating the
first floor of the restaurant. For this we want to know the cost of:

Wall hangings

Fake flowers

Other décor items

Furniture (4 round tables and 10 chairs)
We want them to provide us with an interior designer who can help design the place
according to our theme.
A vendor will also be needed to provide us with the cost of a commercial display
refrigerator.
5. We will hire a head pastry chef who will be responsible for making the desserts.
6. We will hire staff which will be appointed under the head pastry chef and the staff will be
trained initially.
7. We would want the local vendors to provide the costing and time required for supplying
high quality ingredients required for keto, vegan and low-fat desserts. We would also
require other vendors who can provide us with relevant imported products.
8. We will launch products by:

Introducing a launch party by inviting bloggers for product tasting.

Sending PR packages to influential and gym trainers through GYM’s PR agency.

Social media sponsored advertisements to increase awareness.
Work Breakdown Structure
BREAKDOWN
Project
Deliverable 1
WP1
WP2
WP3
WP4
Deliverable 2
WP1
WP2
WP3
WP4
WP5
Deliverable 3
Deliverable 4
WP1
WP2
WP3
WP4
Deliverable 5
Deliverable 6
WP1
WP2
Deliverable 7
WP1
WP2
Deliverable 8
DESCRIPTION
Launching a healthy desserts menu by G.Y.M
that requires alterations to existing G.Y.M
branch
Construction/alteration of first floor
Installation of false ceiling
Wood flooring
Vendor to purchase equipment (A.C, LED
lights, fans)
Electrician for fitting of electric equipment
Upgradation of kitchen area
Construction to expand kitchen
Installation of new kitchen unit
Vendor to purchase 3 ovens, custom built
refrigerator, one blast freezer
Vendor to purchase equipment such as bowls,
baking utensils, cutlery, plates, bowls etc.
Electrician to install electric equipment such as
ovens, refrigerator, freezer
Painter to paint the walls
Decoration of first floor
Hire interior designer
Vendor to purchase wall hangings, fake
flowers and other décor items
Vendor for furniture
Install shelf for display of items
Hire pastry chef
Hire staff
Manage and allocate staff
Train staff
Buy Ingredients
Find local vendors to supply lowfat/vegan/keto based ingredients
Find vendors of imported low-fat/vegan/keto
based ingredients
Launch Products
WBS
CODE
1.0
1.1
1.1.1
1.1.2
1.1.3
1.1.4
1.2
1.2.1
1.2.2
1.2.3
1.2.4
1.2.5
1.3
1.4
1.4.1
1.4.2
1.4.3
1.4.4
1.5
1.6
1.6.1
1.6.2
1.7
1.7.1
1.7.2
1.8
WP1
WP2
WP3
Tasting of products by arranging bloggers, 1.8.1
influencers, socialites etc.
Send PR packages through PR agency
1.8.2
Social media sponsored posts
1.8.3
Responsibility Assignment Matrix
Deliverables
WP
1.1
1.1.1
Construction/alteration Installation of
of first floor
first floor
1.1.2
Get
wood
flooring
1.1.3
Vendor
to
purchase
equipment
(A.C, LED
lights, fans)
1.1.4
Electrician for
fitting
of
electric
equipment
1.2
1.2.1
Upgradation of kitchen Construction
area
to
expand
kitchen
1.2.2
Installation of
new kitchen
unit
1.2.3
Vendor
to
purchase
3
ovens, custom
built
Project
Coordinator Procurement Accounts
Manager
Manager
Officer
@
+
$
+
$
@
=
$
@
=
$
@
=
$
@
=
$
@
=
$
@
=
refrigerator,
one
blast
freezer
1.2.4
Vendor
to
purchase
equipment
such as bowls,
baking
utensils,
cutlery, plates
bowls, etc.
1.2.5
Electrician to
install electric
equipment
such
$
@
$
=
=
as
ovens,
refrigerator,
freezer
1.3
Painter to paint the
walls
1.4
1.4.1
Decoration of first Hire interior
floor
designer
1.4.2
Vendor
to
purchase wall
hangings,
fake flowers
and
other
décor items
1.4.3
Vendor
for
furniture
1.4.4
Install display
refrigerator
for items to
sale
+
$
@
=
+
$
@
=
$
@
=
$
@
=
$
@
=
1.5
Hire pastry chef
1.6
Hire staff
1.7
Buy ingredients
1.6.1
Manage and
allocate staff
1.6.2
Train staff
1.7.1
Find
local
vendors
to
supply low
+
$
@
+
$
@
$
+
fat/vegan/keto
based
ingredients
1.7.2
Find vendors
of imported
low
fat/vegan/keto
1.8
Launch products
based
ingredients
1.8.1
Tasting
of
products by
arranging
bloggers,
influencers,
socialites etc.
1.8.2
Send
PR
packages
through PR
agency
1.8.3
Social media
sponsored
posts
+
=
=
$
@
=
$
@
=
$
@
=
$
@
=
$
=
Key to role definition:
+ Responsibility (project manager)
$ Notification/coordinate (coordinator)
= Funds Authority (account manager)
@ Approval (procurement manager)
Risk Assessment Matrix
Risk Event
Vendor
Risk Type
Human Factor
Likelihood
4
Impact
5
Supplier
Regulatory
Factor
Monetary Factor
5
3
3
4
Employee
Turnover
Resource
Shortage
Human Factor
3
3
Technical
Factor
5
5
Customer
Complaint
Technical
Factor
4
3
Finances
When
During procurement of raw
materials.
During procurement of raw
materials.
-While purchasing
substitutes.
-Delivery in maximum
vicinities.
Throughout the order
cycles.
-During procurement of
raw materials.
-In the midst of completing
orders.
During order delivery.
Cost and budgeting
WP
1.1.1
Total budgeted Cost (Rupees)
Plaster of paris ceiling 10*12 = (120 sqft) @155 rupees per Sqft = 18,600
1.1.2
Wood flooring (48*100 rupees per Sqft = 48,000
1.1.3
1.1.4
Air conditioner (60,000) + LED lights and electric equipment (105,000)
=165,000
Electrician = 5,000
1.2.1
4*12 Sqft = (48sqft) @ 3000 rupees per Sqft = 120,000
1.2.2
25,000
1.2.3
1.2.4
3 ovens for 180,000 +refrigerator for 100,000+ Blast freezer 250,000 =
530,000
All kitchen equipment budget = 55,000
1.2.5
5,000
1.3
Wall paint and treatment (120sqft) @ 350 per Sqft= 42,000
1.4.1.
One-week consultancy including all 3D max designs and options = 50,000
1.4.2
Wall hangings budget, 10,000 + Fake flowers for 27,000 = 37,000
1.4.3
Cost of metal chairs = 80,000 + cost of 4 tables 32,000 = 120,000
1.4.4
Showcase cost = 33,000
1.5
Specialized Scafa pastry chef = 50,000
1.5.1
1 employee @ 17,000, 5 employees = 85,000
1.6.1
Initial budget for ingredients 150,000
1.6.2
-
1.7.1
Free training at work by Head pastry chef
1.7.2
Initial ingredient budget = 120,000
1.8.1
Blogger paid 15,000 (7 top bloggers) = 105,000
1.8.2
PR Package 10,000 (sent to top 15 bloggers) = 115,000 cost of PR agency =
60,000 = 175,000
Instagram sponsored post @ 750 rupees per 1,000 people reach for 7 days =
(5,000 people) @ rupees = 3,750
18,600 + 48,000 + 165,000 + 5,000 + 120,000 + 25,000 + 530,000 + 55,000
+ 5,000 + 42,000 + 50,000 + 37,000 + 120,000 + 33,000 + 50,000 + 85,000
+ 150,000 + 120,000 + 105,000 + 175,000 + 3,750 = 1,942,350
1.8.3
Baseline
Budget
-
Cost baseline = WP Cost Estimates + Contingency Reserves = Rs. 2,942,350
-
WP Cost Estimates =Rs. 1,942,350
-
Contingency Reserves = Rs. 1,000,000
Scheduling
Sr#
Project Deliverable
Target Time
1
Construction/alteration of first floor
3 Weeks
2
Upgradation of Kitchen area
3 Weeks
3
Paint to paint the walls
0.5 Weeks
4
Decorations of First floor
1 Week
5
Hire pastry chef
1.5 Week
6
Hire Staff
3 Weeks
7
Buy Ingredients
2 Weeks
8
Launch products
2 Weeks
Total Time
16 weeks (4 months)