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
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