Restaurant Case

Xtreme Green Group

Introduction
We are five MBA holders who have high managerial skills and looking forward to Succeed in our private business. We have noticed that there is an increasing demand for Healthy Ready Made meals due to: 1. The increase in working hours and, 2. The growing number of working females. which create a very good opportunity for our business to grow fast. We have a vision for an intermediate restaurant with a plane to expand within three years to be the double of it starting size.

Departments (Organization)
General Manager

Kitchen (Food & beverage)

Finance

Sales and Marketing

Purchasing

Kitchen chiefs

Service

Accounting

Cost Control

Warehouse Control

Personnel

Building Blocks for Competitive Advantage

Place: In the front of Dandi Mall Because it will be unique of kind which will serve : o Smart Village. th o 6 of October. o Abo Rawash. o New Museum. o Travelers getting in and out from CairoAlexandria Gate.

Building Blocks for Competitive Advantage

Providing different environment and creating new experience (Decoration-Uniform-House Music-FurniturePlates-Menus) all represent one theme.

Building Blocks for Competitive Advantage

Setting competitive menu collection and prices o Focusing on Healthy food. o New Menus like: o In which you can upgrade your meal to fit with your job requirements o ( Mental activities/ Physical activities..etc .)

Building Blocks for Competitive Advantage

Setting competitive menu collection and prices

Building Blocks for Competitive Advantage

Choice of calibers & personnel. Training & orientation to deliver high services. Selection of good quality goods with best prices. Setting good budget. Setting competitive menu prices. Keeping the high level of quality in products and services. Following up the customer satisfaction Criteria of measurement Customer satisfaction through guest comments and percentage of complaints.

Successful Criteria

Internal ( My employee) Low turnover

External (My customers) Guest comment

Important Issues
Planning: Defining an organizations goals, developing a strategy for achieving those goals, and coordinating a comprehensive set of plans to implement the strategy. Projection of revenues (Sales and Marketing). Budget for promotional Campaign(sales and marketing). Manning guide and salary scale (food and beverage). Food cost (Purchasing-Kitchen and Accounting). Organizing: What tasks are to be done, who is to do them, how the tasks are to be grouped, who reports to whom, and where decisions are made. Layout of restaurant Roles and responsibilities of employees Opening and closing hours Number of shifts

Important Issues
Leading. This function looks at the managers job to direct and coordinate the people within their area of influence. Communication between departments Motivating staff Training Controlling. The controlling process ensures that things are going as they should by monitoring performance. The manager should compare the results of that monitoring with the goals that have been set. The manager must take this information and determine if the goals need to be adjusted or if adjustments need to be made to the way the organization is attempting to meet the goals. Expenses Food cost control Budget versus actual results Standard of service

Tasks

o o o o o o

Food and Beverage & Kitchen

Prepare the menu Standardize cooking the food, taste, plate presentation Maintain the hygiene standards (HACCP , ISO22000) Receive food Items and make sure in good quality Store food Items Safely Monitor the deadlines for the food items

o o o o o

Purchasing
Purchasing good quality goods with best prices Delivering the goods in the right time with right quantity Reduce cost of transportation Partnership with suppliers Dealing with the expiries

Tasks

Marketing & Sales

Market analysis (Surrounding competitors: McDonald, Boone Bette, KFC and all dealing with JUNK FOOD and you will be the only with Healthy Food in this area). o Selection of segments (Travelers, Working males & females, Tourists, Families with or without kids at weekend). o Positioning (To be your first choice at Breakfast, Dinner and Lunch in this area). o Creating customer relationship (Contact customers after meal within the weak to have more opportunity for improve services & meals). o Prepare the preliminary promotional campaign (First Visit 10% discount, second visit 12 % discount, third visit collecting points to receive free meals and deserts, any related person the original person will receive 3% more discount, Family discount with one child and it will be increase if Childs increase). o Contact with all advertising and promotional company (In weekend, we can make kids corner with clown and parties, we can ask Mobinil, Vodafone, Etisalat to advertise, we can rent place for Celantro, Costa, Benos). o Achieve the sales target by balancing between corporate contracts, Touristic groups and walk-in (Corporate contract with Dina Farm, Siphonire Place for Touristic Group, Deals with large tourism agent i.e TRAVCO

Tasks

o o o

Finance
Prepare weekly reports to compare between budget versus actual spending. Monitor food and beverage cost through weekly reports Spot check on different outlets storage areas to monitor the stock of food and beverage

o o o

Finance Departments
Accounting Cost Control Warehouse Control

Warehousing and Inventory Control

Ex . Inventory Control by using order Reorder level

1-Jan
Code Description Unit Opening Balance 0 IN 70 GRV # 0 0 0 0 0 0 GIV # Out IN

2-Jan
Out 10 On Hand 60 Min 30 Reorder Point 50 Max 100

A B C D E F

50 160 50 40 30 60

50 100 25 20 50 25

75 150 40 40 80 50

100 200 100 100 100 75

G
I

* Red cell translated to purchase requisition to Purchasing Department *Green Column include all qty received during the day and Good Receiving Voucher no *Yellow Column include all qty issuing during the day and Good issuing Voucher no

Accounting Cycle

Ser 1 2 3 4 GRV & GIV Selling invoice

Document Purchase order & invoice

Source Purchasing Dep. Warehouse section Cashier All Dep

Other expenses(transp,Elect,)

Accounting Responsibilities
Maintenance of balance sheets and financial accounts. General ledger operations or bookkeeping work. Preparation of journal entries on a daily basis. Assist with preparations of monthly financial statements and budgets.

Preparation of monthly financial reports and balance sheets.

Assist with accounts receivable and accounts payable. Tax computations and returns assistance. Help with payroll administration.

Cost control
We have two source of cost control : Comparing purchasing prices with budget price Comparing the actual consumption for each meal with planned Comparing other expenses with budget .
Ex . Lunch meal

We have different five lunch meals (X1,X2,X3, ) each of them have BOQ like the following

maintenance:

Out sourcing

Conclusion
It is so clear that we have: o very good opportunity to start and to expand in the next few year. o Very good vision, plane and organization. o Strong Competitive Advantage. o Well qualified , Open minded calibers. o All factors that ensure the success of our project. which will increase the project return and minimize the risks, so warranty the bank and the investors investments.