Hrm 3263 Assignment 3

Restaurant Management Business Plan: Assignment Three
HRTM 3263 China Summer 2014 Dr. Scanlon
Team: ___ AHA____
This assignment must be based on the restaurant concept that you submitted in Parts One and Two of the assignment. This third, and final, part of the Restaurant Management Business Plan Assignment is to be submitted in hard copy. No Late Submissions accepted. Note that there are 3 sections to this assignment, the Revenue Forecast, Beverage Management and the Critical Path of Service.
In part one of this assignment you identified the location, cuisine theme and concept of your restaurant. In part two you created a menu and price range for that same cuisine and concept. In this section of the assignment you will now forecast expected revenues for the restaurant as a foundation
to determine the business feasibility of your ideas.
SECTION ONE: REVENUE FORECAST
Create a floor plan for the restaurant operation, laying out the dining room area(s) and the kitchen.
Identify the major pieces of equipment and the flow from the kitchen to the dining room. Then determine the placement of tables and chairs using the guidelines suggested for your restaurant concept: casual, casual bistro, fine dining.
Based on the menu prices you listed on your menu in Part Two of this assignment, identify the average check for each meal service in your menu program.

1. Identify the total number of seats and the number of times these seats will be turned for each meal period. If less than 1 complete seat turn, identify the occupancy level for the meal period by percentage of occupancy.
The total number of seats: 58 seats
The number of times these seats will be turned for each meal period: -Lunch: 3.6 -Dinner: 3

2. Identify the total seating capacity and seating area for your restaurant operation. (Please see Appendix I.)
3. Using the average check, forecasted occupancy and number of seats, identify the revenue expectations for this restaurant for one year. Use the guideline
below:
Restaurant Name: ____VEGE LOVER____
Average check:
Breakfast:
Lunch: $32.2
Dinner: $32.2
Other:
Number of seat turns Breakfast:
Lunch: 3.6
Dinner: 3
Other:
Total forecasted revenue per day: $10,981.49
Number of days open per year: 350 days
Forecasted annual revenue: _____$3,84,520.80_____
SECTION TWO: BEVERAGE MANAGEMENT: TO BE DISCUSSED IN CLASS
Beverage Mix Adjusted Income:
From the table provided in class identify the restaurant chain that most closely aligns with the restaurant concept that your team has developed. Using the beverage mix identified for that chain calculate the adjusted gross income for your restaurant if you add the beverage revenue represented by the beverage mix percentage. Use the format below which is identical to that used for the breakeven point calculation:
Sales Revenue Food Revenue Beverage Revenue
$__$4,367,637.16__ $__$3,843,520.80__ $_____$524,116.36______
%____100%________ %____88%________ %_____12%____________
SECTION THREE: CRITICAL PATH OF SERVICE Using the Critical Path of Service Worksheet distributed in class, create a critical path of service for one meal service for your specific restaurant operation. Make sure to INCLUDE A MINIMUM OF 2 TQM (total quality service) points.
__________
Project Part 3 Total Points ________