Final Business Plan

The legal Structure of Vancouver Restaurant

Vancouver Restaurant is a general partnership legal structure because my fellow students and I have formed an association to generate revenue. Although the Vancouver firm is developed through minimal formality, a partnership contract is involved because the firm constitutes members of more than one (Buštíková and Guasti, 2019). 

Legal obligations: Krumm (2017) stated that the partnership contract formalizes loss or profit-sharing rules, possession percentages, control rights, and closure rapports. The Vancouver Restaurant will report taxes, not paying, filling returns yearly reporting losses and incomes from the business activities. Taxes by partners are paid on loss and profit-sharing bases. Furthermore, Vancouver restaurant partners have unlimited liabilities, and each is liable for the firm’s debts. The partnership contract will address losses or profit distribution, dissolution, banking, bookkeeping, management roles, and resource contributions of partners (Ali et al., 2021). Vancouver needs to meet government regulations and laws because if the business violates tax regulations, the company might be fined or sued.

Furthermore, the government states workers’ treatment like safe work atmospheres and fair relations, which Vancouver should meet to generate workers’ total ability into the organization willingly. Adhering to antitrust government protocols removes little competition among enterprises and ensures that businesses are on their scope track. Since advertising is essential to the Vancouver restaurant business as a beginner, government rules of referencing the product’s truth are critical, and violation of these rules can lead to fines from the government. The organizational structure of Vancouver will consist of two more course mates who share both profits and losses and me. Furthermore, the partners have unlimited liabilities and contribute equally to the organization. Overall, each partner assumes control over the organization’s activities (Kano, 2018). I have chosen the functional structure operating in the Vancouver restaurant because the firm will be divided into various firm operations like the finance department, information technology, production, and marketing sections. Steinberger (2017) said that the functional structure increases success chances in the operations and overall organizational success.

Furthermore, functional structure is fast in task completion, and when specialized individuals work together, efficiency increases. Additionally, the departmental division into operational sections prevents job duplications and reduces job performance confusion. Employees from distinct departments are aware of their duties and responsibilities.

Technologies and processes needed for developing Vancouver restaurant products and services

Technologies

1. Sales Structure point- Sales structure point ats as the restaurant’s motherboard. Vancouver restaurant will need the sales structure point technology where servers record orders, chefs receive, and cashiers invoice orders. Furthermore, the sales structure point stores inventory, food prices, and menu and acts as staff performance tips earning monitoring tool (Cariappa et al., 2021). Additionally, the sales structure connects the overall enterprises and revenue ledger tracking, and tiny notes are wiped off. Sales structure points supply opportunities to control activities from anywhere, easing control.

1. Workers’ Planning Software- WPS workers’ shifts, organizing and supporting communications on a single platform. WPS helps reduce workers’ planning time by almost eighty percent (Cariappa et al., 2021). Furthermore, when work costs three-quarters of the restaurant’s activities, planning workers’ activities becomes tricky.

1. Through part and forecasting, stock stalking software- SSS assists in menu costs, recipes, buying orders, and stock levels. Kitzman Et al. (2018) said that the technology would help me keep eyes on products, fine-tune portions and place correct supplier orders.

1. Online assembling stage- In fast-serving restaurants, online food and delivery are popular. Moreover, OAS increases exposure and exempts you from being noted by many customers.

1. Loyalty package- Loyalty packages refer to rewards accorded to loyal customers who win brand ambassadors and increase revenues (Kitzman Et al., 2018). Clients spend thirty-nine percent on average on orders when they are promised a new loyal present. The Loyalty package is digitally controlled. Clients can track milestones and have supplied offers attached to their preferences and behaviors.

1. Self-ordering tablets- SOT reduces service period and labor costs and assists us in offering the best services to our clients. Furthermore, the SOT provides a flexible menu which helps me change and adapt menu prices and items daily.

The processes needed

Vancouver restaurant will involve various processes that need concern. Furthermore, the restaurant processes include cleaning procedures in the kitchen and around the service area where clients wait to be served. Additionally, the reservation management process is essential in fast-food product development. The dining hall and kitchen processes need close monitoring to ensure that clients feed quality products and services and that there is no shortage or excess surplus (Chapnick et al., 2019). Jobs that will need accomplishment in Vancouver restaurant will include food preparation, packaging, orders receiving from the clients, presenting menus to the clients, serving the clients, clearing and wiping the table after eating, and ensuring quality clearance. Everyone will control the processes eight hours a day, and the company will be working in three shifts. No single individual will be taking an approach to the end because; the processes will be continuous; therefore, no one can stay day and night, and that is why we will plan to work eight hours per day for all employees. Some of the restaurant’s tasks will require some specialized skills in cooking to ensure that the food meets quality standards enough to supply revenue for the firm and enough to gain a competitive advantage over all other competitors.

A restaurant client relationship management is a visitor steroid database that assists in critical guest information control, making marketing and personalized amenities possible. CRM means a relevant and customized welcome that treats guests well until they want to visit the same place often (Kotler et al., 2019). CRM traits include tracking guests’ orders and seeing history on their profiles like earlier purchases and visits, sending specific offers and emails to guests according to their data, and tracking performance email metrics by reading emails and making a reservation. Vancouver will use two main CRMs to improve the organization’s performance and productivity: marketing and in-service CRMs. Marketing CRMs helps the organizations understand their clients after, during, and before they serve them, allowing them to create a new strategy to target the target market segment (De Marco et al., 2021). Marketing CRM involves wishing happy birthdays every month to earlier clients, offering dinner at a private chef’s table with clients served more than three times, and preparing allergy-friendly foodstuffs for customers with dietary issues. In-service CRM involves allowing regular clients to sit and get fit by regular servers, lingering at tables when client records post-dinner drink history, and ushering clients to their preferred seats with controlled temperatures and noises according to their needs.

Organizational Chart

Owners

General manager

IT manager

Service Manager

Marketing Manager

Kitchen Manager

Cooks

Sales personas

Servers

Functions of the Partners

· Contribute to the business capital

· Share all the business losses and profits

· Ensure business compliance with legal obligations

Functions of the general manager

· Oversees daily business operations

· Reports to the owners on the business matters

· Has authority over other departmental managers

Functions of the IT manager

· Ensures fluent internet connection around the organization

· Prepares all sales promotion materials which require internet access

· Reports IT matters to the general manager

· Works closely with other departmental managers for the business success

Marketing Manager Functions

· Leads the sales promotion team

· Ensures all materials meant for advertisement are interact for the organization’s benefit

· Works closely with sales personnel and other departmental managers

Kitchen Manager Functions

· Ensures that food is ready all the time to maintain continuous outlet

· Ensures hygiene and food quality are maintained at the required standards

· Ensures that all cooks are healthy to deal with food to avoid contamination

· Works with cooks and other departmental managers to ensure business success

Service Manager

· Controls the servers

· Collaborates with other departmental managers

· Reports to the general manager

Sales personals Functions

· Promotes the company’s products

· Reports to the marketing manager

Cooks Functions

· Prepares all the meals dealt with in the company

· Reports to the Kitchen manager

Servers Functions

· Receives clients’ orders

· Provides customers with menu

· Places clients’ demands

References

Ali, G. G., Khalef, R., El-adaway, I. H., Eid, M., Kahle, T., Funke, C., ... & Nault, A. (2021). Joint venture agreements for construction and professional services: Comparative contractual analysis and guidelines. Journal of Management in Engineering, 37(4), 04021039.

Buštíková, L., & Guasti, P. (2019). The state as a firm: Understanding the autocratic roots of technocratic populism. East European Politics and Societies, 33(2), 302-330.

Cariappa, A. A., Acharya, K. K., Adhav, C. A., Sendhil, R., & Ramasundaram, P. (2021). Impact of COVID-19 on the Indigenous agricultural system: A 10-point strategy for post-pandemic recovery. Outlook on Agriculture, 50(1), 26-33.

Chapnick, M., Barnidge, E., Sawicki, M., & Elliott, M. (2019). Healthy options in food pantries—a qualitative analysis of factors affecting the provision of healthy food items in St. Louis, Missouri. Journal of Hunger & Environmental Nutrition, 14(1-2), 262-280.

De Marco, M., Fantozzi, P., Fornaro, C., Laura, L., & Miloso, A. (2021). Cognitive analytics management of the customer lifetime value: an artificial neural network approach. Journal of Enterprise Information Management.

Kano, L. (2018). Global value chain governance: A relational perspective. Journal of International Business Studies, 49(6), 684-705.

Kitzman, Lam et.al (2018). Fine-tune your multifocal lens fitting. Contact Lens Spectrum, 2018(33).

Kotler, P., Kartajaya, H., & Setiawan, I. (2019). Marketing 3.0: From products to customers to the human spirit. In Marketing wisdom (pp. 139-156). Springer, Singapore.

Krumm, B. K. (2017). Fostering innovation and entrepreneurship: Shark Tank shouldn't be the model. Ark. L. Rev., 70, 553.

Steinberger, N. (2017). The challenge of integration: A review of the M&A integration literature. International Journal of Management Reviews, 19(4), 408-431.