Ahm62

Chick Kuwait

Statement of Work (SOW)

Chick Kuwait

Introduction

For the food restaurant to be operational after three months, the required work to be done should be identified to achieve the project goals. The Statement of Work, therefore, gives a detailed explanation of the task and how they will be achieved during the set time.

1.0 Conceptual phase activities

1.1 Identify customer requirements

· Task description

There are a variety of Arabic foods to choose from; however, finding the best one that will meet customer needs is the most important.

· Deliverables

The deliverable shall be a menu showing all the food that will be available once the restaurant is open. Included in this menu are traditional Arabic cuisines like the grilled halloumi, falafel, Tabouleh, fattoush, manakeesh and hummus amongst other dishes.

· Acceptance criteria

The menu will provide customers with many options to choose from. From this, it will be possible to know which type of food will sell more.

1.2 Gather information regarding site-building and landlord information

· Task description

The restaurant will require space; therefore, it will be necessary to get information about land and building.

· Deliverable

A work permit will be used to facilitate ongoing work for the entire project. The laws of California mandate a restaurant owner to have at least six licenses before becoming legitimately operational.

· Acceptance criteria

The work permit obtained is a sign of continuation of the project since work will be done until the end. All of the above permits must be obtained before any actual work involving Chick Kuwait commences.

1.3 Health department requirements

· Task description

Food is a sensitive commodity therefore in partnership with the health departments; health guidelines will be obtained

· Deliverables

While some health requirements have already been mentioned, there are still additional ones that need to be obtained like Foodservice license and dumpster placement permit.

· Acceptance criteria

The license shall be proof of cooperation with the health department. To this point as far as health is a subject of reference in the restaurant scenario, there are six permits that Chick Kuwait need to have before laying down the first brick for the foundation of the restaurant building.

1.4 Other Permits

· Task description

The permits mentioned above are the bare minimum requirements for a restaurant like Chick Kuwait to start operating in the city of Los Angeles. However, that list is incomplete.

· Deliverables

Chick Kuwait will need to obtain the following additional permits;

Certificate of Occupancy-this permit relates to the building structure of the restaurant in question.

Sign permit-being a new restaurant Chick Kuwait will have to do a lot of advertisement to promote its menu and attract new customers.

1.5 Market Analysis

· Task Description

Starting a restaurant business is a complex and comprehensive process that requires a detailed feasibility study, and part of this includes doing market research.

· Deliverables

Essential elements of the market analysis phase include the industry trends. Basically, this entails doing a SWOT analysis with the heavy focus shifted towards the identification of the opportunities and threats.

· Acceptance criteria

A sample market analysis should contain analyzed statistics of the population characteristics, the region of Los Angeles, and the contemporary trends that directly affect restaurants in the city.

2.0 Feasibility and Project Planning Phase

2.1 Feasibility study

· Task Description

A feasibility study is an analysis aimed at evaluating whether or not a program or like, in this case, a new business will be economically, technically, and operationally manageable.

· Deliverables

In the feasibility study of Chick Kuwait, four key parameters will be analyzed; cost-benefit analysis, risk assessment, control services, and timeline estimation.

· Acceptance Criteria

It is estimated that the median cost of opening up a new restaurant is $275,000. In the cost-benefit analysis, the established costs and projected revenues for Chick Kuwait should use this estimate as a guide. As at the moment, that figure is more than twice the estimate of Chick Kuwait of $114,400 (see Appendix B). The $114,400 is the cumulative totals of all the six phases of the Work Break Down Structure (See Appendix C).

2.2 Profiling the customer

· Task Description

The customer is the primary source of income for a restaurant. If the restaurant is to meet their every need, it is crucial to begin by first understanding those needs and what better way to do that than creating a customer profile.

· Deliverables

A customer profile contains a breakdown of demographic features, geographic location, psychographics and behavior, and social structure.

· Acceptance criteria

A good restaurant plan should have all the four elements of the customer profile.

2.3 Identify restaurant operations

· Task description

The restaurant is mainly about food; however, there are many other areas of operation that make it a complete restaurant.

· Deliverables

Four critical restaurant operations need to be given priority-preparation, purchasing, service, and cleanliness.

· Acceptance criteria

Purchasing and preparation operations go hand-in-hand with each other. With regards to abiding by the set cleanliness standards, Chapter 4 of the California Retail Food Code Clause 113980 (see Appendix A), states that all foods related to a restaurant must be free from contamination and spoilage.

2.4 Desired seating counts

· Task description

Depending on the size of the restaurants seating counts are important to know so that one can estimate the number of customers that can be expected per day.

· Deliverables

There is no conventional way of setting up a restaurant seating layout. However, certain universal factors need to be taken into account in designing a working layout. They include visual appeal, space segments, intended atmosphere, privacy, and movement allowance.

· Acceptance criteria

An acceptable design shall determine how much space is used and how much free space is left. The following table, adapted from the North American Association of Food Equipment Manufacturers (NAFEM), highlights the elements of seating arrangement in figures;

2.5 Establish the required equipment

· Task description

A food restaurant cannot operate without equipment. The equipment that works on the restaurant will be carefully selected.

· Deliverables

Typically, six factors need to be taken into account in choosing the most appropriate restaurant equipment; budget size, production scale, support equipment, safety regulations, transportation and installation, and operating space.

· Acceptance criteria

The equipment that is selected will serve the best purpose. It will serve many purposes that will encourage more customers and existing customers to keep on coming.

3.0 Detail planning phase activities

3.1 Interior design

· Task description

Designing the interior of a restaurant is the most important part of it. A professional will do the interior design.

· Deliverable

Decorations are the main deliverable of interior design as this is what interest customers. Many customers do not go to new restaurants for the food alone, they go for the dining experience, and a significant part of that is the ambiance and decorations put in place.

· Acceptance criteria

The decorations will be done as per the description. Positive feedback on the decoration will be a success indicator.

3.2 Selection of furniture, equipment and material option

· Task description

Furniture to be used in the restaurant will be carefully selected so that the best quality is chosen.

· Deliverable

Dining tables and chairs are the main deliverables of this task. The two are important for customer comfort. Two essential features to look out for in selecting furniture sets are sturdiness and ease of maintenance.

· Acceptance criteria

The chosen furniture shall provide comfort to the customers. The furniture will also be durable to eliminate repair cost or other costs that might be associated with it.

3.3 Branding

· Task description

A brand is what will resonate with customers and keep them coming back to the restaurant. This is why creating a strong one is pivotal to the success of a new business like Chick Kuwait.

· Deliverables

A good brand should take into account brand identity, brand positioning, brand look and brand consistency.

· Acceptance criteria

Syncing the above four elements of branding is the key to standing out in a highly competitive industry and region like Los Angeles.

3.4 Design Plan

· Task Description

A restaurant’s design plan helps to draw an accurate picture of how the main rooms are supposed to be arranged.

· Deliverables.

Anthropometrical and ergonomic parameters aside, a typical restaurant design also needs to factor in movement and egress, service design, and the available dimensions.

· Acceptance Criteria

The general rule of thumb, as suggested by Total Food Service is that 60% of the space should go to the dining area and the remaining 40% to the Kitchen, Storage, and preparation areas.

3.5 Furniture Layout

· Task Description

The furniture layout in a restaurant will be heavily influenced by the available space and budget. Two common layout designs are the open space design or multiple room design.

· Deliverables

Open space-if space is an issue, then this is the best layout to go for.

Multiple Rooms-if space is not an issue, then this design allows for multiple partitions which can accommodate private dining options.

· Acceptance criteria

Space and cost are essential factors to consider when deciding on the most ideal layout design.

3.6 Hiring/Recruiting

· Task description

Recruitment is the process of searching for and attracting qualified candidates for vacant job positions.

· Deliverables

The deliverables the restaurant will have to take into account employee turnover rates, competition, seasonality and hiring cost.

· Acceptance criteria

A restaurant’s current employees have power in influencing its current hiring potential as they can spread positive (or negative) views of the business culture to prospective employees.

3.7 Staffing

· Task description

Staffing is a long term process and entails building a workforce for the business.

· Deliverables

There are at least 4 positions in a typical restaurant that require employees with specific skill set-the manager position, cooks, chefs, waiters and hosting staff.

· Acceptance criteria

Chick Kuwait should have all these types of employees

3.8 Training

· Task description

Even with the most competent staff, a business will always have to invest in employee training in order to impart new skills essential to the competitive market.

· Deliverables

Employee training is meant to improve on customer service, food handling (See Appendix A), consistency, and coordination and safety awareness.

· Acceptance criteria

All the aforementioned elements must be improved in the training program.

4.0 Implementation phase activities

4.1 Establish functions of operational elements

· Task Description

Functioning of the restaurant will require additional operational functions to go hand in hand with other functions. A key part of this is the right POS system.

· Deliverables

Point of Sale systems will be used to support the operation of the restaurant. The following are some of the most common POS systems used by restaurants-TouchBistro, revel, Dinerware, NCR Silver, Upserve and Square.

· Acceptance criteria

All of the above point-of-sale systems are EMV compliant so as far as choosing the right one is concerned, a startup restaurant like Chick Kuwait has a wide range options to choose from..

4.2 Working Procedures

· Task Description

Every restaurant needs an operating manual that details the types of activities going on within it and most importantly how those activities should be executed in accordance with the restaurant philosophy.

· Deliverables

A typical operating manual touches on food safety, revision of the menu, service protocols and job descriptions.

· Acceptance criteria

There are many procedures a restaurant top management can write and implement but the above four are the essential ones to start with.

4.3 Rules and regulations

· Task Description

Rules and regulations, just like working procedures help a restaurant maintain order and consistency of operations.

· Deliverables

The restaurant’s top management team needs to develop policies that will improve employee service output whilst making the working environment conducive. Some of the possible policies can touch on having a dress code, leisure and break, harassment and the use of cell phones at work.

· Acceptance criteria

The above rules are not meant to stress employees but to improve their output and consequently improve the operations of the restaurant.

4.4 Company policy

· Task Description

The restaurant policy defines the conditions within which the restaurant is supposed to act, and how.

· Deliverables

The main deliverables in this case include work hours, medical leave, pay (See Appendix F), workers’ compensation and termination of employment.

· Acceptance criteria

The company policy needs to obey all the above federal rules and policies as they can make or break the business.

4.5 Employee handbook

· Task Description

The employee handbook is virtually the employee’s bible of work. It details circumstances in the workplace that might affect the employees normal work schedule, and how to deal with them.

· Deliverables

Some aspects of employee handbook may already be stated in the company policy. A typical handbook touches on employee payment plan, standards of business conduct, work ethics and circumstances surrounding discontinuation of work.

· Acceptance criteria

The above listed elements of the employee handbook are self explanatory.

5.0 Sustaining/Termination phase activities

5.1 Detail all project elements

· Task Description

To file all the necessary documents that were used in the project.

· Deliverables

Different costs were associated with completion of the project. As per Appendix B, the costs incurred in all phases of the project were divided into two main categories-internal project team costs and subcontractor costs. In the termination phase-this phase, the totals for the former was $37,600 and included labor cost at $13,600, material cost at $15,000, travel expenses at $6,000 and other expenses at $3,000. The subcontractor costs totaled $70,000 split into subcontractor labor at$33,000, Subcontractor travel at $6,000, subcontractor material at $6,000, subcontractor other at $20,000 and other costs at $5,000.

· Acceptance criteria.

The costs for the entire project shall be written down for auditing purposes.

5.2 Contracting

· Task Description

The focus of the management team at Chick Kuwait is to ensure success of the restaurant. Thus, major construction work is delegated to the capable contractors and subcontractors.

· Deliverables

The main deliverables in this case include construction project management, preconstruction, general contracting, and interior design.

· Acceptance criteria

The burden of construction of a new building like in the case of Chick Kuwait is shifted to the contracted contractors. The management should focus on building the business and helping it grow in the new location.

5.3 Marketing

· Task description

The marketing process of a restaurant especially a new one like Chick Kuwait is a big part of its success in a competitive environment.

· Deliverables

The marketing strategy of Chick Kuwait should focus on social media domination, online growth or marketing, creating a good rapport with food bloggers and maintaining a good reputation.

· Acceptance criteria

Investing in online marketing strategies is a good way to gain recognition and strengthen the business brand.

5.4 Finding suppliers

· Task Description

The most important thing to take into consideration in finding the best suppliers is a perfect blend of quality and affordability.

· Deliverables

The main deliverables in this case includes the identification of the perishable and non-perishables supplies that the restaurant needs and comparing them with the available budget.

· Acceptance criteria

The National Restaurant Association can be valuable resource when trying to find the best supplier with the current budget limit.

5.5 Building long-time relationships

· Task Description

A restaurant badly needs to establish long-time relationships in order to build goodwill.

· Deliverables

Building a lasting relationship with customers is gradual process and can entail gathering information of customers so as to know what they like or dislike, doing a follow-up with them and even addressing them with respect.

· Acceptance criteria

A culinary experience is not just about food- it is a combination of food, the ambience of the place and the experience of dining at the establishment.

6.0 Project management activities

6.1 Food procurement

· Task Description

A quality food supplier will have to select through competitive bidding.

· Deliverable

The main deliverable is the procurement of a food supplier that will work on a long-term basis.

· Acceptance criteria

The procurement shall be done on a competitive basis and the best supplier selected out of the bidders.

6.2 Staff recruitment and training

· Task Description

The restaurant will require employees and they will be selected based on merit. Finding experience workers will be a priority.

· Deliverable

The deliverable will be hiring which will come at a cost that is stipulated within the budget.

· Acceptance criteria

The recruited staff shall undergo a training that will make them ready for work at the onset of the business.

6.3 Marketing and promotion

· Task Description

New entry into markets requires marketing and promotion to attract new customers. This will be done through billboard advertisement.

· Deliverable

The deliverable will be promotional design, which will come in menus and logos.

· Acceptance criteria

The promotional design shall be persuasive and appetizing so that new customers are attracted.

6.4 Planning

· Task Description

Starting a restaurant requires a detailed business plan that charts the course of the business.

· Deliverables

Part of planning will require marketing, funding, menu testing and approximating the number of employees needed on the first go.

· Acceptance criteria

A restaurant plan should be differentiated in order to ease the process of implementation and marketing.

6.5 Control

· Task Description

The main asset for the restaurant when it comes to control is the point of sale system in place.

· Deliverables

Proper inventory control will ensure that the quantities ordered match the quantities in stock.

· Acceptance criteria

A good point of sale system will ensure that every item in the restaurant is being accounted for or charged for.

6.6 Logistics

· Task Description

Managing a restaurant is a complex process that requires expert approach.

· Deliverables

The main deliverables of logistics include supplies and transport, restaurant location, legal responsibilities and availability of investment funds.

· Acceptance criteria

The restaurant logistics will be kept simple and clear to ease the process of management.

6.7 Forecasting

· Task Description

In order to manage a successful and profitable restaurant business, everything must flow smoothly. That means managers must always seek out ways of improving efficiency and part of that process is forecasting.

· Deliverables

The main deliverables in this case are labor and inventory. Forecasting of labor improves employee turnover and ensures consistency in running the restaurant whereas forecasting on inventory limits wastage of resources particularly food.

· Acceptance criteria

Machine learning and predictive analytics such as those used by different point of sale systems will help reduce errors in compiling restaurant reports.

6.8 Assessment

· Task Description

A restaurant like Chick Kuwait will have a lot of competitors therefore it is important to stand out by offering exceptional quality.

· Deliverables

Quality in the restaurant can be achieved through the service provided, the food quality, ambiance of the restaurant and the creation of a memorable dining experience.

· Acceptance criteria

Synergy is important in a restaurant assessment. Each moving part of the restaurant needs to be analyzed so as to determine what is working and what is not as it relates to quality.