THE LAFAYETTE RESTAURANT

BUSINESS

PROPOSALFOR THE INVESTOR

Tomasz KacprzakMarcin KąkolKrzysztof Kolczyk

OUR GOALSTo present a business case for a successful restaurant

To identify assumptions relevant for setting up prices

To set up proper pricing of the dinner menu

To make a realistic budgetThe ultimate goal is to achieve SUCCESS

THE LAFAYETTE RESTAURANT

TARGETPREMIUM

RESTAURANTFOCUS ON DINNERS

• Demanding quality• Saying no to compromise• Not willing to experiment• Not rushed

• Lunches served due to business needs and market expectations

Strong and consistent marketing strategy is required

ASSUMPTIONS – ORDER MIX

•% of people take Appetizer, Soup, Entrees, and Desert• Demand - lower on Monday and Tuesday and higher in

the weekend•Order mix - differential price, compromise

effect, sophisticated servings • Signaling - happy Sunday promotion

Table 1. Order mix, Appetizers

ASSUMPTIONS – ORDER MIXTable 2. Order Mix

ASSUMPTIONS – COST & PRICING

• Direct costs are food cost and cost of cooks

• Scallops and Duckling are the specialty and that is reflected in pricing

• Cost line “food” waste added (10% of food costs)

• Gross contribution estimated to be 70%

• Pricing in principle is based on cost plus margin - common for premium type restaurants

• No direct competitor in the area

Table 3. Cost & Pricing

SIPOC

PM

SUPPLIER

NetworkEngineering

ProductGroup

Regional Tech Dev

Instructors

Courseware Developers

Participants

Hardware

INPUT

Software

Configuration

Course/LabDevelopment

Requirements

PROCESS

Create Design

Setup Common Lab

Test Remotely

PM Oversee

Train Instructors

Update LMS

Common Lab Established

OUTPUT

Remote Sites Operational

Instructor Ready for

VLT

Process and Tools Aligned

LMS Available and

Working

Lab Access Anytime

Anywhere

CUSTOMER

ASSUMPTIONS – COST ALLOCATION• Costs are assigned and based on

revenueChef and

Apprentice Chefs

• Costs are split 50/50 between lunch and dinner (based on responsibility)Souse Chefs

• All other costs and other monthly expenses are assigned by revenueAll other costs

• Is the most accurate key for cost allocation based on activity based costing at this stage of business startup

Revenue driver

• The allocation key will be rewiewed and allocations will be adjusted, e.g. based on timesheets of employees

Going forward

RESULTS – PROFORMA BUDGETTable 4. Proforma Budget

RECOMMENDATIONS

• Review performance vs. six-months plan• Analyze demand in the order mix• Analyze staff and food utilization• Check if pricing segments need to be verified; our pricing is

primarily based on cost base, therefore we will need to review if changes are needed based on customer demand verification:

• Utilize and develop the existing touchpoints, including nearby luxury shops, golf course, and polo stadium

CLIMATEDistinguished & sophisticated EXPERIENCE you can’t have someplace else

SATISFACTION for the most demanding customers

SERVICE that everybody finds special

OUR PROMISE

OUR PROMISE

SPECIAL LIVING, SPECIAL VISIT