marketing budget
( iCHEF Team A Joyce Martin Shannen Berry Na S han Williams Thomas Warner ) ( DeVry Inc. | MGMT 600 | November 2 9 , 2015 )
Operations Plan
Day to Day Operations:
iChef is a service that is offered through a smart phone app, online, and by phone. In the near future we plan to set up contracts different companies like “Apple, Samsung & Microsoft” to have the IChef app preloaded into each electronic device (i.e. Tablets, Cell Phones, IPads etc.) We want to make this as convenient as possible for our consumers. IChef Head Quarters will be located at 3133 N. Lakewood Ave. Chicago, IL60657 . We look to provide a wide-range of American cuisine to the out target area of Lakeview.
Ideal location easily accessible for loading/unloading
Small office space if needed to entertain clients that want to finalize event planning.
Open area for team meetings, order confirmations and prep space for the orders.
State of the art kitchen area, for prepping meals, cooking and prepare meal for transporting.
Hours of Operations
IChef hours of operation are as followed: Sunday thru Thursday from 5:00pm-11:00pm. Friday and Saturday will be open for catering services only. All employees (including cooking staff) are expected to arrive 30 minutes to an hour before we open for business and 30 minutes after we close. All cooking staff will arrive an hour prior to us opening for preparation. For or Culinary Art Externs students receiving credit hours will work in 3-6 hour increments. We will have a total of 6 interns working for IChef every school session. A member of management will need to be in the office at 3:30pm every Thursday to receive and sign off on food shipment and products. Staff uniform would consist of IChef T-Shirts, Black pants and black shoes. We are expected to look presentable while representing our company.
iChef Services
Our Process is as follows:
For this food service company, customers will order their preferred meals by cellphone app, online, or by call-in service. All customers will be required to create a profile online or through the app. They will be able to add a picture to their profiles, it will also display age, household size, any ingredients the customer is allergic too, and their favorite menu options. When placing their orders, they can request if they would like our live streaming service (at an additional fee). This service allow the consumers to view the preparation of their meals. Customers can also request the in home food service (which must be request days-weeks ahead). At this point the Chef(s) would begin to process the food order accordingly. There will be 3-4 Chef each day; this includes 1 head Chef, and Pastry Chef (may only work certain days and or hours) and 2-3 interns. Once the Chef(s) have completed each meal order, our delivery team would load the food trucks. We have two delivery food trucks that are fully equipped with warmers and cooler to help preserve our deliveries. All individual orders will be delivered within 30-45 minutes; delivery time may vary for catering services. All divers must have a valid Driver’s License with no current convictions. The forms of payment that will be accepted are:
· Credit/Debit
· Cash
· Online payment
· IChef gift card and/or coupons
Some Restrictions:
· If wine is a part of your order, payment must be in person for verification purposes
· All credit and debit payments must match the customer profile.
After this process we will send out confirmation emails or text messages to the customer along with a short customer survey (optional). This survey show our satisfaction rating, services they like or dislike and things they would like to see or have more of (i.e. food or services).
Growth Strategy
In 3-4 years, iChef plans to extend its growth by expanding its services and offering more customer satisfaction tools. Within 3 years we plan to offer of seasonal services and menu by operating a food service truck that is equipped to offer special meals and extend our geographical area. By this time we would have generated a profit to increase our staff, equipment, and develop new hours if necessary. Depending on the growth of our company, the project and operations manager may develop a plan to create another location. We also look to increase our catering services.
Human Resources
The executive team has decided to not accept a salary for the first three years of operation. The executive staff is as followed:
· Chief Executive Officer - Thomas Warner
· Chief Operations Officer- Shannen Berry
· Chief Financial Officer - Joyce Martin
· Chief Marketing Officer- NutchanartPonim
· Chief Officer HR/IT- NaShan Williams
Executive staff will be hands-on, on a daily basis. The orders for the day will determine if all members will need to be present. As the business is open, five set days a week (Sun-Thurs); each exec has a set day to beat the facility, while all other members will be on-call if the business need is required. As executive member will remain active at their current employer each member has a responsibility to iChef!
Student Interns- The company’s’ success will weigh heavily on ensuring the adequate number of staff members are present at all times. We have partnered with Le Cordon Bleu to be a part of their Externship program. The school requires each interested student to complete two externships; this is a total of 10 months. During the externship process we will receive a total of six students, three students that are studying to receive a Culinary Diploma and three students who are in the final phase of the Culinary Arts Associate Degree Program.
Students of the Culinary Diploma program are studying become Line Cooks, Prep Cooks or Chef Assistants. They will assist will daily food preparations, receiving orders/questions from clients and assist in the delivery and set up at the clients’ home/location.
Students of the Culinary Arts Associate Degree Program are studying to become fully licensed Chefs and Sous Chefs. In order to be a considered as a licensed and trained chef, graduates must under-go practical experience in various restaurant and kitchen settings. By completing hours with iChef students are receiving the required hours by working hands on with our licensed Exec Chef and Pastry Chef.
Executive Chef - main responsibility will be to ensure the student chefs are following company and state protocol as well as working closely with the Executive members on the menu/options for the business. Additionally, this role will be responsible for outlining food preparation requirements, inventory, timing, etc. We plan on sourcing candidates that have years of experience, this could even be a retired chef or an Instructor that has taught at the culinary school as the school has mentioned they have several instructors that are interested in being a part of our new venture. The Chef is responsible for working with the management team on the concept of the store such as (type, hours of operation, colors, who it serves, demand, etc.) We plan on paying the chef an hourly rate of $26 to $34 per hour based on market data and previous work/project experience.
Pastry Chef- main responsibility is to create tasty desserts and specialty drinks. This is part-time position. We will only offer a limited list of deserts this will require to Pastry Chef to work on average 3 days a week. This is also an hourly position with an hourly rate of $21 to $28 per hour based on market data and previous experience.
Job Boards/Recruitment- All though we are working closely with the culinary school to obtain most of our staff we will still utilize outside resources to ensure we are receiving the best candidates for the Exec Chef and Pastry Chef position only. We will utilize indeed.com since the cost of use is pay per click pricing and we would only incur costs when results are delivered. We believe this to be the optimal choice for our organization since we are still finalizing what our organizational structure. Furthermore, indeed.com distributes jobs posted on their website to over 15,000 additional website and will increase visibility and potential candidates as we build our people brand.
Payroll- We a fairly small company with two to three employees on payroll. Technically we can do payroll through excel but to ensure no errors are made and taxes are being held accordingly and W2s’ are disbursed at the end of the year we will utilize Intuit Online Payroll as they offer the cheapest package for our small company. As the business need could change we rather have a tool in place now, rather than trying to do a integration later down the road, this would be a huge impact on the business. As we have a COHR person who is also our technology person along with a knowledgeable COO we are certain we can obtain and maintain the product in house. The most in-depth plan is Intuit Full Service Payroll, which will run our entire your payroll, handle any payroll tax responsibilities, provide our year-end W-2 forms and a licensed Intuit professional set up the system. This package is $79 a month for the first six months, plus $2 per employee per month. After six months, the price increases to $99 a month.
Benefits- As we only have two possibly three employees on payroll it is not the best financial decision to offer benefits at this time. However we will give the employees an informational packet that will consist of a list of reasonably priced vendors that offer affordable insurance, the pamphlets will not cost the company anything as they will be created by the COHR and sent to the employee electronically.
Employee Handbook - An electronic employee acknowledgement will be created. The handbook will have detailed information about the company’s policy as it relates to the code of conduct, ethics, morale, responsibility as an employee as well as the employers responsibility to each area. Interns will be required to sign the school policy as well as iChef to ensure they understand each policy is strongly enforced at all times.
Business Job Promoting - We created social media accounts for Facebook, Twitter, Pin-Interest, and Instagram. We believe these social avenues will help us get and stay connected to our target market. Our management team made the decision to purchase ad space on Facebook at approximately $35 dollars per day. The team believed that this is money well spent given the research for our target market is based on recommendations, Facebook would be an excellent forum to have friends/family recommend our product and locate possible candidates for the hired chef positions.
Compensation
|
EE title |
Status |
Compensation Hourly |
Compensation Salary |
|
CEO |
Full time – On Call |
~ |
Bonus yr. 1-3 |
|
COO |
Full time – On Call |
~ |
Bonus yr. 1-3 |
|
CMO |
Full time – On Call |
~ |
Bonus yr. 1-3 |
|
CFO |
Full time – On Call |
~ |
Bonus yr. 1-3 |
|
CO HR/IT |
Full time – On Call |
~ |
Bonus yr. 1-3 |
|
Exec Chef |
Full time |
$26 to $34 hrly rate |
$54k to $71k |
|
Pastry Chef |
Part-time |
$21 to $28 hrly rate |
$22k to $30k |
|
Intern Asst Chef |
Intern |
n/a |
n/a |
|
First Yr. Server |
Intern |
n/a |
n/a |
*** Bonus will only pay if company is turning a profit***
Department tools
|
Product |
Cost |
First Yr. |
Second Yr. & beyond |
|
Intuit Payroll Software |
$79 + $4 (6 mos.) $99 + $4 (month 7 on) |
$83 * 6 = $498 $103 * 6= $618 $1116 for 1st yr. |
$103 *12 = $1236
$1236 2nd yr. beyond |
|
Indeed.com |
$200.00 |
$200.00 |
$200.00 if needed |
|
Facebook Business Page |
$175.00 (onetime fee) |
$175.00 |
$0.00 |
Facilities and Equipment plan
Staring iChef is no small task, it requires us to secure equipment and vendors contacts to supply and support the catering business. I believe it is wise for a start -up company to invest in some used equipment to save on cost and put those savings towards others areas of the business. iChef home floor plan is so that it can accommodate host tasting or selling food directly from the kitchen. The loft is equipped with plenty of storage to properly contain the product. Setting up our kitchen requires industrial equipment for many of the items we offer. This equipment consists of several ovens, multiple sinks, refrigerators and walk in freezers will be necessary to store dishes prior to preparation. We will be offering a great customer experience, so having the proper serving utensils are paramount. Some of the tools we will be investing in our serving utensils 9-12inches they include:
• Serving Spoons
• Serving tongs
• Serving Ladles
• Cake & Pie servers
• forks Salad
• mini Tongs
• Serving Spatulas
• Serving knives
Other tools necessary deemed necessary:
• Display Stands
• Serving Bowls
• Chafing dishes with liquid fuel burners
• Disposable catering tools
• Food Carriers
• Banquet holding cabinets
• Catering buffet supplies
• Catering storage and transport
• Food warmers
• Dishwasher
Food and Beverage Permits & Licenses:
Due to iChef being a food service industry, we are subject to substantial regulations and policies. iChef may need to retain two different licenses for alcohol and food. According to the “City of Chicago Classes of Liquor Licenses” we will need the “Caterer's License (for caterers located within the City of Chicago)”. Since we have to obtain the Caterer’s License, we are required to have the Retail Food Establishment License.
Requirements for the Caterer’s License:
• “Inspections Required: Criminal History Review, Onsite Inspection, Health, Local Liquor Control Commission
• Fees: $4,400.00 ($2,200.00 for holders of a Consumption on Premise-Incidental Activity License) + $40.00 onetime publication fee
• Renewal: 2 Year” (City of Chicago.org 2010-2015)
Requirements for the Retail Food Establishment License:
• Zoning and Inspections
• Fees will be based on square footage
o 0 – 4,500 sq. ft. = $660.00
4,501 – 10,000 sq. ft. = $880.00
10,001+ sq. ft = $1,100.00
• Renewal: 2 Year
Other permits or inspections that will be needed for iChef would consist of the “Chicago Department of Public Health (CDPH) inspection. This department is responsible for health inspections; making sure the food is healthy, has a viable temperature, there are no infestation and more. Later, when iChef develops its food truck service, we will need to acquire a “Mobile Food Truck Licenses”. We will need a licenses for the Mobile Food Dispenser & Preparer. The dispenser fee is $700 and the preparer fee is $1,000, each licenses has a 2 year renewal.
Technology plan
The areas of technology needed is a mobile app, a website and internet services. As we advertise the business as being easily accessible we want to ensure the customer experience is a smooth and easy process. The mobile app is the top priority and then the website follows. As our primary focus is excellent customer it is extremely important that our technical options are properly handled.
Technical areas that can be handled in house will be handled in house. We will utilize data encryption to encrypt confidential information. The implementation of encryption technologies on desktops, laptops and removable media will be used to protect our customer and employee confidential information from unauthorized access. By providing strong security for intellectual property, customer and partner data we will be able to monitor and protect information from intrusions.
We will utilize App Inventor to learn how to build and maintain our app. Sometimes it is much easier to learn how to do than to pay someone else to do it for you. Once the app is built, we will utilize the company Tri State Technology to ensure the app in functioning and keep coding updated. The cost for the service is $7,500 a year.
We will utilize Site Builder to as our website host. The web page will be built and maintained internally. The monthly cost for the domain name and website it $9.18 a month. The package includes domain email address, 24 hour support, mobile website capability, $375 of free advertising and site upgrade support.
To ensure the app and website are able to handle heavy web traffic times we will utilize two service providers. Our main service provider is Xfinity and the secondary provider is Ustream for live video streaming.
Xfinity package- $129.95 a month
· Internet
· 2 business phone lines
· Select Cable TV
· Internet Security
Ustream- live video streaming- $79.95 a month
· Starts from 1TB video storage
· Custom audience size
· HD Broadcasting (up to 1080p)
· Dedicated event support
· Multiple bitrate streaming
· Full or custom branding
· Enterprise content management
Department tools
|
Product |
Cost |
Annual Cost |
|
Site Builder – to create website |
$9.18 a month |
$220.32 for 2 year contract |
|
App Inventor- to create app Tri-State Technology- for app maintenance |
$0.00
$7,500.00 a year |
$0.00
$7,500.00 yr
|
|
Xfinity Ustream |
$129.95 a month +tax $79.95 flat rate monthly |
~ ~ |
Management Team
The professional experience of the business founders is outstanding, they have an immense amount of knowledge and skills at their disposal that enabled them to come up with the most informed decisions regarding coming up with the business idea. Each of the founders- has experience in handling the difficulties that are connected with starting a new business in a new environment. Most of them hold their postgraduate degrees in their areas of specialization. The level of expertise that they possess has been very instrumental in ensuring that the business is run in a very effective manner.
The immense experience that the founders have will help the company to succeed in the process of undertaking its operations in the society. There are various management roles that the founders of the company will hold to ensure that the operations of the company are done appropriately (Evans, 2011). One of the founders of the company will be the President of the company and will have the task of overseeing all the duties that are undertaken in the company. Another member will head up the Operations division and will have the task of ensuring that all the operations of the company are adequately functioning.
The head of the Marketing area will ensure that the company adopts some of the best marketing strategies in the market to ensure an increase in the company’s volume of sales. The HR/IT is over seen by one individual the primary focus is to ensure the company and employees are in compliance and following the code of conduct at all times. And the last area of focus and maybe one the most important is Finance the focus of this individual is to ensure the company is not failing financially. The founders of the company will not earn salaries for the services that they conduct in the company despite the fact that they are the founders of the company. The compensation for the services that they offer to the company will be rewarded to them in the form of profit distribution. The profits distributed to the said founders of the organization will not have to be reinvested into the company.
Introduction to the Management Team
Chief Executive Officer - Thomas Warner- has worked in customer service for the last fifteen years. I started my career as a realtor where I learned to build relationships and acquire new business by leveraging a strategic marketing campaign. Here is where I learn to negotiate, facilitate, and adjust tactics to achieve desire outcomes. For the last eight years I have enhanced my leadershipskills by working as a Walgreens Manager, where I oversee the day-to-to da y operations of the business. The day-to-day operation of the business includes inventory management, strategic planning, P&L/ Financial management. I proud myself on strategizing change to streamline operations, control cost, boost profits, and improve staff morale. My educational background started at the University of Illinois where I earned my bachelor degree in communications. After completion of my undergraduate degree I decided to pursue a MBA with a concentration in Project Management from DeVry University’s Keller Graduate School of Management. I am looking forward to enjoying the fruits of labor in March 2016.
Chief Operations Officer- Shannen Berry- has her undergraduate degree in Business Administration with a minor in Business Management from East-West University. She is currently pursuing her MBA with a concentration in Public Administration; where she focuses on government and non-profit organizations. She is set to graduate from DeVry Keller Graduate School of Management on January 24, 2016. Shannen has 2 years of professional experience as a Compliance and Regulatory Coordinator at DeVry University. She contributes to making sure all policies and regulations are being follow and updating these policies on a regular basis. Shannen also has 5-6 years of management experience where she organize a team of employees preform specific duties, meet quotas and develop teamwork skills. Among her work and school experience, she also like to volunteer at different non-profits, community events and served in the Junior Army Mentoring program at her former high school. She will be heading our Operations division at iChef and serve as a day-to-day staff member.
Chief Officer HR/IT - NaShan Williams- has worked in Human Resources for sixteen years. NaShan started out in HR as information clerk logging day to day data entry for the HR department of local bank now known as Chase bank. She moved her way the HR field by working several positons relating to benefits management, employee relations, payroll, on/off boarding, recruitment. NaShan acquired her knowledge of HR before deciding to obtain her undergrad degree. She obtained a degree in Bachelor of Arts in Human Resources Business Management in 2013 from DePaul University. For the last three years NaShan’s primary focus has been building and maintaining program and systems related to Human Resources. This requires the utmost confidentiality as sensitive information is being stored and utilized. NaShan is set to graduate from DeVry Keller Grad School on 1/24/16 with a MBA- concentration in Information Systems. NaShan’s contribution to the executive team displays an extensive amount of knowledge that is related to Human Resources and Technology. She will head up both departments insuring the business and the employees are in compliance with the required mission, vision and strategic model the company and state policies have outlined and aligned as one.
Chief Financial Officer - Joyce Martin- has her Bachelors of Arts in Business Administration with Management emphasis from Governors State University. She is a Graduate Candidate for Keller Graduate School of Management receiving her MBA with a concentration of Accounting. She is also a candidate for the CPA exam with an anticipated completion of spring 2016. Joyce has worked as a Retail Manager for more than 10yrs and has been an Accounting Assistant for more than 3yrs. Joyce has a passion for Accounting and Finances. She has a proven ability to manage multiple assignments efficiently while meeting tight deadline schedules. Demonstrated success in streamlining existing operations, turning around unprofitable functions, and envisioning new concepts and future trends. Joyce contribution to the team displays an extensive knowledge in Accounting, finances and budget management. She will review incoming and outgoing funds and ensure investors will receive 40-60% Return on theirinvestment.
Chief Marketing Officer-
Organization chart
Management Team Gaps
Although as a team the leaders bring an array of knowledge and expertise, the team still weak in a few minor areas would welcome any assistance. There is a need for the team to work constructively and diligently together in the process of realizing the major goals of the company and come up with the best resolution to ensure target goals are being met. The team has to focus on the main issues that will make the operations of the company succeed stipulated laws. This may require sourcing legal counsel as this is an area the team has minimal experience in. Two, the team has to ensure that the employees will practice ethical business practices in the process of ensuring that the company runs its operations more effectively in the society (Pinson, 2008).
Practicing proper business ethics will make the company’s reputation to be outstanding and attract more investors into the company. Three, the proper use of the funds that are readily available for use by the company will attract more investors to the company. The team has to establish a clear way through which the anticipated amount of cash will be used to increase the operations of the company.
Financial Plan
Start-up funding
For financial planning, the start-up funding has to be adequate to meet the costs and reserves that are associated with the process of running the business. The requested capital of the team has to be efficient to help in not only starting the business but also effectively meet the expenses that are associated with the running of the business. The business will solely depend on the requested capital for the first few months before the business picks up to meet the expenses associated with the running of the business. To start, the founders of the company have to raise a total of $100,000 that will be used as the initial capital in the process of running the operations of the company.
The business will require the investment of outside funding as well; the amount requested amount is $200,000 this will be used to meet the expenses of running the business in the initial stages. The business will require a minimum of $300,000 to meet the initial startup and operational cost. Other sources of funds can include either request a loan from the financial institutions or private equity investment. The amount of funding requested will be used effectively to buy the initial materials that are needed to assist the business with a successful launch. The invested funds will also be used to cater for the salaries and wages of the employees of the company. Once funding is acquired, the expenses of running the business will be considered stable until the business picks up and acquires enough financial stability that will enable it to sustain its operations in the economy.
Use of funds
ADD INFO HERE
Sales forecast
The sales forecast, the company intends to make a huge volume of sales in the market that will lead to the recording of profits from its operations. The company deals in the manufacturer of products and each product go at the rate of US $10. The level of production needs to be around 100 items. It amounts to the recording of US$ 1,000 if all the products are sold on a regular basis. However, the cost of production of each product stands at $3. The cost incurred in producing the products will reduce the amount of money made from the sales of the products (Blackwell, 2011). If the company experiences damage in the process of selling the product after they have been produced, they will form part of the collateral damages realized by the firm in the production process.
The cash flow of the company stands at US$ 252,000 from the first year of operation. The consistent increase in the level of the company’s cash flow will lead to the persistent increase in the volume of money recorded by the company from its operations in the market. It implies that the company’s business will continue to expand its operations and even record a huge amount of money in the market. The increased amount of cash flow will make the company succeed in its operations in the economy. The augmented value of the cash flow will equally lead to the growth in the operations of the firm. It will go along manner in the process of supporting the growth of the company.
Cash flow
ADD INFO HERE
Balance sheet
ADD INFO HERE
Income statement
ADD INFO HERE
Break-even analysis
ADD INFO HERE
Valuation after 5 years
ADD INFO HERE
Exit strategy
ADD INFO HERE
References
Blackwell, E. (2011). How to prepare a business plan. London: Kogan Page.
Evans, V. (2011). The Financial times essential escort to writing a business plan: How to win backing to start up or grow your commercial. Harlow, England: Financial Times/Prentice Hall.
Indeed.com http://www.indeed.com/
Intuit Payroll http://payroll.intuit.com/payroll-services/fullservice-payroll
Le Cordon Bleu http://www.chefs.edu/programs/le-cordon-bleu-culinary-arts-program/associate-degree-in-le-cordon-bleu-culinary-arts
Classes of Liquor Licenses. (2010-2015.). Retrieved November 28, 2015, from https://www.cityofchicago.org/city/en/depts/bacp/supp_info/classes_of_liquorlicenses.html
Retail Food Service. (2010-2015.). Retrieved November 28, 2015, from https://www.cityofchicago.org/city/en/progs/inspectionspermitting/retailfood.html
Pinson, L. (2008). Anatomy of a business plan: A step-by-step guide to building the business and securing your company's future. Tustin, CA: Out of Your Mind & into the Marketplace.
Customer Order
Food Preparation
Delivery
Payment
Customer Feedback
Live Streaming (if Requested)
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