Re-write/ Edit/ Improve (Not Academic)
ALL STAR CAFÉ
NOVEMBER 2018
SALES PROFITS AND OPERATIONS
ACTION PLAN
MISSION STATEMENT: TO PROVIDE THE FRESHEST HIGH-QUALITY FOODS AND BEVERAGE PRODUCTS, SERVED BY A FULLY TRAINED AND KNOWLEDGEABLE WELL TAKEN CARE OF STAFF PRODUCING, OUTSTANDING PROFITS FOR OUR OWNERS
1) PERFECT EXECUTION OF OUR COMPANY’S MISSION STATEMENT AND CORE VALUES
BREAKDOWN
A. FRESHEST HIGHEST QUALITY PRODUCT INSURE PROPER RECEIVING, DATING, ROTATION OF THE PRODUCT, PROPER INVENTORY LEVELS, INSURE ACCURATE ORDERS FOR LEVELS AS WELL AS PREPARED PRODUCT
B. HIRE, TRAIN AND DEVELOP A KNOWLEDGEABLE STAFF THAT IS PAID APPROPRIATELY AND GIVEN INCENTIVES TO MAINTAIN OPTIMAL PERFORMANCE. CONDUCT REGULAR EMPLOYEE REVIEWS AND KEEP ISSUES OF COMMUNICATION OPEN
C. INSURE OPTIMAL PROFITS BY ENSURING THE BEST INDUSTRY PRICING MAKING SURE THAT MARGINS ARE CONSISTENT WITH THE INDUSTRY.
2) ENSURING MANAGEMENT AND STAFF ADHERE TO POLICIES, PROCEDURES AND PROTOL MANAGEMENT, STAFF AND SHIFT MEETINGS.
● BREAKDOWN- HAVE EMPLOYEE HANDBOOK AVAILABLE ● HAVE REGULAR STAFF AND MGMT MEETINGS ● SET POLICIES THAT ARE NOT CURRENTLY ENFORCED, DOCUMENTED.
3) RESPONSIBLE PARTY IS MAINTAINING A CLEAR ORGANIZED FACILITY ● USE OF CHECKLISTS ● STAFF UNDERSTAND EQUIPMENT ● STAFF UNDERSTANDS THEIR RESPONSIBILITIES
4) EFFECTIVE OVERSIGHT OF STAF IN CONSTRUCTION WITH MOMT TEAM AND HOW TO IDENTIFY
KEY PERSONNEL. ● REGULAR STAFF EVALUATION ● REGULAR STAFF PEP TALKS
REGULAR STAFF TRAINING SESSIONS
5) MONITORING THE DAILY+WEEKLY+MONTHLY FINANCIAL CONTROL SYSTEMS INCLUDING FLASH REPORTS, INVENTORIES, EVALUATION, RECEIVING OF PRODUCT, MONITORING OF INVOICING, S.P.M.H+ PRODUCTIVITY
A. UPDATE P.O.S, ASAP B. BREAKDOWN OF REPORTS C. ACCURATE REPORTING OF ALL MONITORED COSTS
6) OVERALL DEVELOPING AND CULTIVATING AN ENVIRONMENT AND CULTURE OF HIGH ENERGY
AND GUEST FIRST ORIENTED ATTITUDE THAT MOTIVATES AND PROMOTES TEAMWORK. A. MANAGEMENT LEADS B. STAFF ACCOLADES C. ENERGY IS CONTAGIOUS!
7) ABILITY OF PERSONEL TO EVALUATE, ORGANIZA AND PRIORITIZE ACTIVITIES AND
RESPONSIBILITIES, INCLUDING LABOUR MANAGEMENT, EMPLOYEE RELATIONS AND CONTINUALLY FOCUSING ON STAFF ON THREE KEY BUSINESS INITIATIVES
8) STORE ACTION PLAN IS BROKEN DOWN AS FOLLOWS. A. DEFINING ISSUES + OPPORTUNITIES B. OUTLINE C. TERM D. IMPLEMENT E. EVALUATE F. FOLLOW UP G. ACCOUNTABILITY H. TEAMWORK I. FOLLOW UP
STATE OF THE CAFÉ BREAKDOWN
In order to continue to move the café forward, we must, as soon as POSSIBLE HIRE UP TO 10 PEOPLE TO WORK IN THE CAFÉ. THE POSITIONS THAT WE WILL BE HIRING TO INCLUDE BUT NOT LIMITED TO,
1. CASHIERS/ ORDER TAKERS (3-6)
2. COURTSIDE SERVERS (2-3)
3. PREP/PRODUCTION PERSON (1)
I WILL IMMEDIATELY FLOOD ALL AVAILABLE HIRING HOT SPOTS AND WILL FOLLOW UP WITH YOU REGARDING THE HIRING PROCESS.
● TRAINING- INITIALLY, I WILL TRAIN ALL NEW HIRES. DO WE HAVE AN EMPLOYEE HANDBOOK? TRADING WILL ENCOMPASS LEARNING ALL ASPECTS OF THE CAFÉ FROM LEARNING MENU
DESCRIPTION. PRICING. PRESENTATION AND VARIOUS CUSTOMER RELATED FUNCTIONS. I AM PUTTING TOGETHER AN OUTLINE AS TO HOW A NEW HIRE IS BROUGHT ABOARD INTO THE CAFÉ.
MARKETING it is essential that we establish set operating hour in the café. So the following needs to be discussed. Open weekdays? Open weeknights? What labor investment are we willing to make in order to achieve set goals?
● TWO’S COMPANY THREE FREE! PURCHASE ANY TWO LUNCHES AT REGULAR PRICE AND THE 3RD PERSON EATS FOR FREE!
● GUARANTEED QUICK LUNCH
-Your lunch is ready in 10 minutes or less or its free!
-ADD A MEDIUM SOFT DRINK TO ANY LUNCH ENTRY FOR 1.50N REGULARLY, 3.25 INS PLUS FREE REFILLS!
-LUNCH PUNCH CARD – BUY 5 LUNCH ENTREES AT REGULAR PRICE GET THE 6TH ONE FREE
MARKETING continuous
● DURING OPERATING HOURS WE WILL INTENSIFY OUR MARKETING EFFORTS WITH ONEONE ONLINE ORDERPARTNERS DOOR DASH + GRUBHUB. WE WILL BE OFFERING ONLINE PROMOS/DISCOUNTS IF WILL DECREASE OUR PROFIT SHARES FOR BETTER AND POSITIONING
● UPON THE SOFT DRINK MACHINE BEING FUNCTIONAL, WE WILL ADD A CHIPS/BEVERAGE COMBO PLAN TO ALL ORDERS PRICE TBD
● MY COURTSIDE SERVICE PLAN IS GOING TO ROLLOUT FOR THE FIRST WEEK OF DECEMBER TOURNAMENT. THERE WILL BE AN EMPLOYEE INCENTIVE PLAN ROLLED OUT AT THE SAME SERVICES COURTSIDE SERVICE WILL BE OFFERED CONSISTENTLY, INCENTIVE PROGRAM TBD. COURTSIDE SERVICES + TABLE SERVICES IS AN ESSENTIAL ELEMENT TO SALES GROWTH.
LABOR COST FOR CAFÉ
Obviously, if we want to be open for lunch (smart stops + surrounding businesses) AND FOR WEEKNIGHT BUSINESS THE INITIAL INVESTMENT COULD BE SUBSTANTIAL
LUNCH LABOR
● M-F 10 to 3 5 hours *13
● 65.00 Per day = 325 per week lunch labor
Weekday nights
● 3 – 9 6 hours *13 ● 78.00 per day = 390 per week
■ Weekday nights labor cost
Current sales projections for 1-1-19
Day MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Lunch 150 150 150 150 200
Dinner 150 150 150 400 600
LUNCHES 19 19 19 19 23
WEEKEND
SALES PROJECTIONS + LABOR PROJECTIONS
SATURDAY LABOR + SUNDAY LABOR
● CASHIER #1 7AM – 2PM 6.5 HOURS ● CASHIER #2 1OAM – 4PM 6 HOURS ● Food runner/prep 7AM – 2 PM 6HOURS ● COURTSERVICE 9AM – 5PM 7.5 HOURS ● CASHIER DINNER H1 1PM -9PM 5HOURS ● CASHIER 2 - 3 -9PM 5.5 HOURS
TOTAL DAILY WEEKEND HOURS
43*2*13 = 1118.000
WEEKEND SALES PROJECTIONS
● SATURDAY LUNCH 7AM – 2PM = 2500 ● SATURDAY DINNER 2PM – 9 PM = 3000 ● TOTAL=5500
● SUNDAY LUNCH 7AM- 2PM = 2500
● SUNDAY DINNER 2PM – 8PM = 2500
TOTAL=5000
● WEEKLY SALES= 10500 ● LABOR WEEKEND= 1118 ● LABOR DP WEEKEND= 10.6
TOTAL PROJECTED WEEKLY NUMBERS
● M –F LUNCH = 800 ● M – F DINNER =1950 ● WEEKEND LD= 10500 ● TOTAL=12750 ● LABOR (WEEKS)= 1833 ● LABOR (DP WEEK)= 14.4DB ● LABOR DB GOAL 22 – 25
EQUIPMENT ANALYSIS PLUS MEANS
● NEW COMMERCIAL HIGH CAPACITY MICROWAVE OVEN
● OUR CURRENT MICROWAVE IS NOT DESIGNED FOR A HIGH VOLUME COMMERCIAL APPLICATION AND IT STATES ON IT “DO NOT USE IN A COMMERCIAL APPLICATION.” A NEW HIGH CAPACITY COMMERCIAL GRADE MICROWAVE WILL RUN AS APPROXIMATELY $750 THUS THIS PRICE OF EQUIPMENT IS ESSENTIAL FOR OUR OPERATION AND PUT US BACK INTO CODE
COMMERCIAL GRADE HIGHSPEED BLENDER
● THIS WOULD BE USED SMOOTHES AND SHAKES TO OUR CURRENT BEVERAGE LINE UP. WE WOULD USE A MID GRADE MIXER (2 UNITS0 AT A COST OF APPROXIMATELY 356 PER UNIT. HERE IS A SALES PREVIEW ANALYSIS:
● AVERAGE SALE PRICE= 8 ● AVERAGE SALES PER WEEK= 70 ● SALES VOLUME PER WEEK= 560 *4 = 2240/MONTH ● 2ND TO 3RD BAKERS OVENS ● THIS OVENS 700 EACH CAN BE ADDED AT NO COST FOR THE EQUIPMENT AND ONLY DIRECT
COST WOULD BE COST OF INSTALLATION
ANALYSIS OF COGS
● IT IS IMPERATIVE THAT THE TOTAL COGS THAT APPEARS ON THE INCOME STATEMENT IS CONSISTENT WITH THE #”S THAT ARE BEING SUBMITTED BY THE SPORTS CENTER. THE FORMULA THAT SHOULD BE USED IS;
● BEG INVENTORIES + PURCHASES – CREDITS – ENDING INVENTORY = USAGE. USAGE/NET SALES = COGS
● ANY DEVIATION FROM THAT # NEEDS TO BE BROUGHT TO OUR ATTENTION PRIOR TO INCOME STATEMENT BEING GENERATED.
● COPIES OF ALL MONTHLY INVOICES AS WELL AS INVENTORY NEEDS TO BE MAINTAINED BY FOOD PLUS BEV DIRECTOR ON SITE AS A BACK UP (JAN 1ST)
● ENSURE THAT ALL CREDITS ON A DAILY BASIS AS IT IS EQUIVALENT TO AN INVOICE
CAFÉ CUSTOMER SERVICE
● GREET EVERY GUEST WITH A HELLO AND A HOME SMILE ● 100% CUSTOMER CONTRACT ● YOUR JOB IS NOT BEHIND ● THE REGISTRAR BUT AS A FLOATER WHICH ENCOMPASSES THE DINING AREA, GRAB AND GO
AREA AS WELL AS THE CASHIER STATION ● YOUR MAIN JOB FUNCTION IS TO SHARE WITH OUR GUESTS ALL THE GREAT FOODS AND
BEVERAGES THAT THE CAFÉ HAS TO OFFER. ● ALL CAFÉ WORKERS ARE EXPECTED TO KNOW THE PRINCIPAL MENU DESCRIPTION AND HAVE A
BASIC UNDERSTANDING OF ALL CAFÉ EQUIPMENT, HOW IT OPERATES AND ALL SAFETY PROCEDURES FOR THE CAFÉ.
ALL STAR CAFÉ
OPENING CHECKLIST
1. TURN LIGHTS, DISPLAY FRIDGE, BEVERAGE COOLERS, WARMERS ON 2. ENSURE ALL PRODUCTS ARE FRESH, FULLY STOCKED AND READY FOR SALE 3. LOOK TO IPAD, LAUNCH BINDO APP, CONFIRM THAT YOUR DRAWER HAS 300 AND IS FULLY
STOCKED. 4. REVIEW MENU FOR ANY OUT OF STOCK OR DOLD ITEMS 5. PREPARE ANY ITEMS ON THE PREP CHART THAT ARE BELOW PAR LEVELS 6. ANY CUSTOMER IN THE CAFÉ AREA IS ALWAYS YOUR TOP PRIORITY, ALL OTHER WORK OR
PEOPLE IS SECONDARY 7. KEEP ALL FLOORS COUNTERTOPS NCO AT ALL TIMES 8. MAKE SURE AT THE START OF YOUR SHIFT THAT ALL OTHER PAPER SUPPLIES ARE STOCKED
BEFORE WE OPEN TO THE PUBLIC 9. COMMUNICATE WITH THE MANAGER ON DUTY ANY AND ALL CONCERNS DURING YOUR SHIFT 10. TAKE AND PREPARE ORDERS ACCORDING TO YOUR TRAINING AND REMEMBER IT’S ALWAYS
YOUR JOB TO EXCEED OUR CUSTOMERS’ EXPECTATIONS AND RESPONDING TO ALL THEIR NEEDS.