MANAGEMENT-MGT 201 AK

GROUP EXERCISE: UNDERSTANDING AND PLANNING A RESTAURANT

Team Member:
TRẦN HỒNG PHÚC: 3704
ĐỖ ĐĂNG TẤN: 4602
KHUẤT QUANG CƯỜNG: 6865
NGUYỄN THỊ HOA: 2212

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-THE PLANNING PROCESS OF A RESTAURANT (PHUNG RESTAURANT) INCLUDES:

1. Market research and analysis: The surrounding culinary market in the target area is mainly soft drinks
and cafes, there is a lack of restaurants, especially snail and seafood restaurants with prices suitable for
students' budgets. members and eemployee.

2. Business planning:

Business objectives include:

+ Investment capital: 400 million VND.
+Location: Find a good location with high traffic density and close to schools or densely populated areas.
+Menu: Develop a diverse menu with traditional and creative snails.
+Marketing and Advertising: Building websites, using social networks, and online advertising. Create
original promotional offers to attract customers.
+Management and Human Resources: Hire service and kitchen staff. Train staff on service standards and
food safety.
+Supervision of Accounting: Monitor finances, daily revenue and expenditure and monitor the financial
performance of the restaurant.
+Monitoring and Evaluation: Monitor customer feedback, monthly revenue and profit and adjust the
plan as needed.
+Estimated capital and revenue in 1 year
+ Monthly Revenue: It is estimated that the average monthly revenue is about 100 million VND.
+ Monthly Profit: Estimated monthly profit is about 20 million VND after deducting all expenses.
+ Capital Collection: Estimated return within 12 months, with monthly profit will contribute to this.
3. Location selection: based on the above business plan, the location selected is an organic area near
the University of East Asia, in a residential area, with a high density of students and staff. lodging,
crowded travel, few restaurants open at night, enough space for 25 dining tables.

4. Building a menu category: snails, so the menu list will be diverse in types of snails: snails, fat snails,
nail snails, snails. Combine more types of seafood such as: chip birds, clams, oysters, octopus, squid,
shrimp, crab so that customers have a variety of choices and attract customers, so that customers do
not have to go too far but still enjoy a diverse and attractive menu.

5. Choose suppliers and raw materials: Because of the small size of the restaurant, the purchase of raw
materials is mainly at seafood markets, and pick up goods at reputable merchants, good quality but
suitable for the price you want.

6. Management planning:
- employee management plan:
I.Working schedule
Kitchen staff (3 staff):
Salary: 7 million VND/month/person.
Daily shift from 11am to 5pm (6 hours).
Each person will work 6 hours x 6 days/week = 36 hours/week.
Service staff (4 staff):
Salary: 3 million VND/month/person.
Daily shift from 5pm to 11:30 pm (6.5 hours).

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Each person will work 6.5 hours x 5 days/week = 32.5 hours/week.
II.Human Resources:
1.job advertisement:
+Implement new recruitment when necessary to maintain service quality.
+Conduct the interview and check the reference information before accepting new employees.
2. Training Employees:
+Provide training on service standards, food safety and work procedures.
3. Work schedule:
+Create a weekly work schedule for waiters and kitchen staff.
+Ensure reasonable work shifts to ensure continuous service from 11am to 11:30 pm.
4. Performance monitoring:
+Monitor employee performance and resolve issues if necessary.
+ Ensure that work takes place in a professional and safe manner.
5.Compensation management:
+Ensure that the work takes place in a professional and safe manner.
+Consider offering rewards and merit increases based on performance.
6.Resolving conflict:
+Support in resolving any conflicts or problems that occur during the working process.
7. Regulatory compliance:
+Ensure that all employees comply with food safety and hygiene regulations.
III.Budget Project:
1. Expected income:
+Expected revenue from sales of snails and other dishes.
+Expected revenue from drinking water menu.
+Expected revenue from other ancillary services (if any, for example, reservation services).
2.Expected cost:
+ Employee salary (calculated in the personnel management plan).
+the cost of food and beverage materials.
+costs of operating the restaurant (electricity, water, internet, rent, cleaning, and maintenance).
+ marketing and advertising costs.
3.Other expenses:
-Expected monthly profit and loss:
Profit or loss is calculated as follows:
+ Monthly Profit (Loss) = Expected Income - Expected Expenses
- Create a reasonable spending plan:
+Prioritize Spending: Prioritize payment of important expenditures such as staff salaries and provision of
food materials. Ensure sufficient cash is maintained to cover debts and monthly bills.
+Cost Optimization: Find ways to cut unnecessary costs or optimize workflows to reduce losses.
Consider purchasing food ingredients and raw materials at competitive prices.
IV. Monthly Accumulation of Profit and Loss:
If the restaurant records monthly losses in the first months, it is necessary to use the initial capital
budget to ensure a seamless operation. Then, when the operation is stable and profitable, it is possible
to accumulate interest to collect
back to the original capital.

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V. Periodic Review:
Perform periodic (monthly or quarterly) reviews to check the restaurant's financial position and adjust
the plan as needed. If it is profitable, it is possible to invest in expanding or improving services to
increase income.
7. Restaurant architecture and design:
is a small and medium-sized restaurant, so the decoration will be minimalist, prioritizing comfort and
spaciousness for customers.
8. Obtain permits and comply with regulations:
Ensure compliance with all regulations and laws related to the opening and operation of the restaurant,
including obtaining the necessary licenses.
9. Marketing and advertising:
Use social networking platforms to run ads, hire reviewers, invite friends and relatives to the bar to use
the service at preferential prices to check and introduce each other.
10. Opening and operation:
After completing all the steps above, you can open your restaurant. It is important to maintain the
quality of services and products to attract and retain loyal customers.
11. Monitoring and adjustment:
Track business performance and gather feedback from customers. Based on this information, adjust the
business and operational plan as needed.
-AFTER REVIEWING THE ABOVE PLANS, IT IS RECOMMENDED TO ADD SOME OTHER PLANS TO
OPTIMIZE MANAGEMENT AND FINANCE FOR THE RESTAURANT:
1. Marketing strategy:
+ Use social networks and websites to create an online item for the pub.
+ Organize regular events or promotions to attract new customers.
+ Integrate feedback from customers to improve service quality and menu.
2. Warehouse Management:
+ Monitor inventory regularly to avoid food loss.
+ Optimize ordering and inventory management to minimize inventory-related costs.
3. Chef's Guide:
+ Training kitchen staff on the effective and safe use of food ingredients to minimize losses.
+ Optimize the workflow in the kitchen to increase productivity and reduce customer waiting time.
4. Technology Integration:
+ Use restaurant management software to track orders, manage employee schedules, and analyze
customer data.
+ Consider installing an online payment system to facilitate customer convenience.
5. Expansion of Services.
+ Consider expanding delivery services or serving fast menus to customers with little time.
+ If you have space, consider holding an event or party at the bar to increase revenue.
6. Ongoing Financial Monitoring:
+ Daily financial monitoring and periodic financial reporting to ensure the best control of financial
resources.
+ Identify changes in the business model and adjust the financial plan flexibly.
7. Performance Review:
+ Evaluate the performance of each employee and conduct additional training to improve working skills.

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+ Review the menu to eliminate ineffective or poorly ordered items.
8. Contingencies:
+ Create a contingency fund to deal with unexpected events such as natural disasters or disease
warnings.
9. Investment in Customer Experience:
+Improve the décor, lighting, and space to create a friendly and comfortable environment for
customers.
+ Ensure excellent customer service to attract and maintain their loyalty.
-SELECT PLANNING OPTIONS FOR BETTER RESTAURANT:
*Based on previous plans and goal of returning capital and revenue in 1 year, here are some important
plans for better restaurant performance:
1. Marketing strategy:
+ Focus on digital marketing and television to reach more customers.
+ Build a beautiful and easy-to-use website with menu information and monthly promotions.
2. Kitchen Process Optimization:
+ Optimize the workflow in the kitchen to increase productivity and reduce customer waiting time.
+ Check inventory regularly and optimize ordering to minimize inventory costs.
3. Financial Management:
+ Monitor finances daily and develop a monthly budget plan to ensure effective financial management.
+ Create a small contingency fund to deal with emergency incidents.
4. Customer Experience:
+ Invest in upgrading the décor and creating a comfortable and cozy space.
+ Train employees on customer service excellence to create their satisfaction and loyalty.
5. Expansion of Services:
+ Consider expanding delivery services to reach customers outside the restaurant.
+ Consider providing quick menu services to customers with little time.
6. Investment in Technology:
+ Use restaurant management software to track orders, employee schedules, and customer data.
+ Consider installing an online payment system to facilitate customer convenience.
7. Continuing Innovation.
+ Consider changing the menu periodically to introduce new dishes and meet the needs of customers.
+ Use feedback from customers to improve service quality and menu.