Documente Academic
Documente Profesional
Documente Cultură
Presented By:
Karen Castillo Ryan Sargent Lori Silva Julie L. Smith Project Manager and Team Leader Patrick Swisher Chan Tsan
Project Charter
Project Title Adams BBQ Take Out Restaurant Project Start Date July 01, 2009 Project Finish Date August 23, 2010 Project Manager Julie L. Smith Project Objectives Convert an Existing Building into a Fast Food Restaurant Focused on Healthy Texas-Style BBQ Food Establish Brand Recognition Turn Profit Promote and Expand Adams BBQ restaurant Approach Research Target Market Locations Research Local Organic Food Suppliers Purchase Restaurant Building Renovate Existing Building Establish Aggressive Marketing Plan Maintain Tight Controls on Operating Expenses Maintain High Customer Satisfaction
Scope Statement
Executive Summary (Justification)
Current Void - Fill A Void for Customers Seeking Fast, Convenient, High Quality BBQ Food Location: Pacific Beach Community Building ~800 Square Feet
Milestones
Research Phase
Complete Market Research
Procurement Phase
Obtain Building, Equipment, and Permits
Advertisement
Launch Advertising Campaign
Staff
Hire Shift Managers and Employees
Scope Statement
- Continued Business Objectives Product Description (Solution) Adams BBQ Takeout Restaurant will give San Diego what it has been craving, great BBQ! Adams #1 mission is to ensure customers are thoroughly satisfied, to satisfy that one single craving: Mesquite grilled baby back beef ribs and chicken. San Diego has waited too many years and now the wait is over! Adams BBQ Takeout Restaurant opens its first drive-thru restaurant August 23, 2010, located in the community of Pacific Beach at the corner of Mission Blvd. and Garnet Ave. serving the diverse community of skateboarders and BMWs.
Scope Statement
- Continued
Business Objectives First three years of operation include: Maintaining Tight Controls on Costs and Operations Utilize Automated Computer/Internet Control Expand Marketing and Advertising Average Sales: 1-2 Million Dollars Each Year Keep Food Cost Lower than 35% of Revenue Keep Employee Labor Cost Between 16-18% of Revenue Improve Gross Margin: From 65.41% in Year 1 to 67.10 in Year 2
Goal: Attain 70.73% Gross Margin By Year 3
Promote and Expand the Adams Experience Open One Additional Restaurant in the First Years of Operation Achieve a Profitable Investment Return for Investors (ROI) Beginning Year 2
Product Description
Milestones
Complete Market Research Obtain Building, Equipment, and Permits Complete Building Renovations Launch Advertising Campaign Hire Shift Managers and Employees Grand Opening
Not Included Full Service Sit Down High Volume Seating Alcohol Sales Organic Agriculture (Farming)
Completion Success Criteria Restaurant Opens for Business Restaurant Transfer from Project Planning Team to Restaurant Management
6
Hard copy and short meeting Hard copy and short meeting Memo, e-mail, intranet site, and announcement at department meetings
Julie Smith
Wed. mornings at 9 AM
Donald Trump
Affected employees
Project Announcements
Julie Smith
May 1, 2010
Request for Quote (RFQ) Contractors Request for Proposal (RFP) Meetings Eve Garden As scheduled
As scheduled
Marketing
Marketing
Flyers
As scheduled
Project team
Short meeting
Project Schedule
10
Questions?
11