Simulation Kick

Business Planning and Strategic Implementation Simulation

Business Plan Simulation – Restaurant-as-metaphor for any product, service or industry – Point of Application • Strategic Management concepts • New Product Development and Innovation concepts • Business Plan Development and Presentation

–Integration of Business Functions and Processes • Marketing • Budgets & Accounting • Human resource management • Operations, purchasing, logistics • Teamwork and leadership • Competitive analysis and strategy • Business communication Page 2

New Restaurant Start-up – Develop business plan • Ideation, strategy development, budgets – See new restaurant business plan PPoint template – See new restaurant budget Excel template

– Shop for, cook and serve signature dish • Four servings: Two for presentation, two for buffet • Trial run at Lemon Tree kitchen, or your home or apartment?

– Pitch new restaurant business plan to “investors” • Oral presentation of business plan (20 minutes each) • Test-taste “signature dish” during lunch Page 3

Lexington’s Restaurant Market

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Menu – Comprehensive enough to support your concept • Appetizers • • • •

Salads Entrees Desserts Beverages

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Signature Dish – Design one dish that exemplifies your concept

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Signature Dish – Anything goes, but…

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Roles and Responsibilities Business Manager Business Planners/Analysts Real Estate Analyst General Manager Executive Chef Sous Chef(s) and Cooks Wait Staff Dishwashers

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Business Team – Business plan, analyze, budget, present

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Kitchen Team – Shop, cook, plate-up, clean-up, etc.

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Wait Staff – Set table, serve, explain, bus table, clean-up

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Cooking Techniques & Equipment Technique

Equipment

Grilling • Hardy meat, chicken, fish,

• Weber charcoal grill

Sautee, sear, blacken • Delicate/thin meat, chicken, fish,

• 20,000 BTU stovetop burner • aluminum skillets • cast iron skillet

Boil, poach, blanch • Veggies, pasta, rice, shrimp,

• Stovetop burners • Pots: 2 qt. to 4 gallons • Propane burner (for big job)

veggies, bread

veggies, eggs

lobster

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Cooking Techniques & Equipment Technique

Equipment

Roast, Pan Roast

• Dual wall oven • Regular

• Meat, chicken, fish

• Convection

Baking • Veggies, bread, casserole, eggs

• Dual wall oven • Regular

Smoking • Meat, fish

• Electric smoker

Griddle • Pancakes,

• Electric griddle

• Desserts • Pseudo-fried breaded items (meats, veggies)

• Convection

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Location Us

Dudley’s

Merrick Inn

Location • http://www.haymakercompany.com/ • http://www.naiisaac.com/ • Drive around town on your own…

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Physical Environment and Ambiance – – – –

Floor plan Décor Table aesthetics Staff appearance

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Simulation Schedule Now Simulation Overview Q&A

Tuesday Discussion Panel 9:00-10:30 a.m. • Rob Perez (Saul Good) • Doug Emerson (Windy Corner) Kitchen Walk-through (Erikson Hall, Lemon Tree) • 2:30-3:30 – Group 1 • 3:30-4:30 – Group 2 Page 17

Simulation Schedule Wednesday 9:00-12:00 Restaurant Concept/Signature Dish Spot-check Gatton Rm. 309 • 30-minute consultation meetings with Wally –Sign-up sheet

Thursday Test Kitchen 8:00-11:00 a.m. • 8:00-11:00 a.m. at Lemon Tree kitchen • Any time at your own place…

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Simulation Schedule Friday Best New Restaurant Business Plan Competition + Tasting 11:00-12:30 Group 1 1:30-3:00 Group 2

Some perspective… – Presentations on each half-hour – Know how long it takes to prep, cook, plate-up, serve your team’s dish…work backward from your presentation time to figure out when to start cooking – Serve dish within 4-5 minutes of presentation start – Invite judges to “dig in” …

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…take a closer look…