Business Planning and Strategic
Implementation Simulation
New Restaurant Start-Up
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
• Three servings: One for presentation, two for buffet
• Trial run at 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 6
Signature Dish
– Design one dish that exemplifies your concept
Page 7
Signature Dish
– Anything goes, but…
Page 8
Staffing Plan
• Wait staff
• Kitchen staff
Page 9
Kitchen Operations
– Cooking Team
Page 10
Cooking Techniques & Equipment
Technique
Equipment
Grilling
• Hardy meat, chicken, fish,
• Weber charcoal grill
Sautee, sear, blacken
• Delicate/thin meat, chicken, fish,
• 12,000 BTU stovetop burner
• 14” aluminum skillet
• 14” 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
Page 11
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
Braise, Roast
• Meat
• 7.5 qt. Dutch oven
Griddle
• Pancakes
• Electric griddle
• Desserts
• Pseudo-fried breaded items
(meats, veggies)
• Convection
Page 12
Location
Us
Dudley’s
Merrick
Inn
Physical Environment and Ambiance
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Floor plan
Décor
Table aesthetics
Staff appearance
Page 14
Simulation Schedule
Today
• Simulation Overview
• Q&A
February 10 – March 8
• Team work sessions
• Spot-check via Skype: Concept, menu, signature dish.
• Cooking test run
March 9
New Restaurant Business Plan and Tasting Competition
• Prep and cook 4:00-7:00
• Business Plan Presentations 7:00 and 7:30
Page 15
…take a closer look…