Operational Plan for a Coffee Shop in Hotel Futura

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Marketing

Part A
Operational plan
Executive summary
Coffee shops in recent years have been identified to be most popular since they offer a good
environment for one to relax after a long stressing day from work. This has become a culture
to most people who believe taking coffee relieves stress. One can also decide to dash into a
coffee shop just to read a book or catch up with friends. For the coffee addicts, a coffee shop
is always considered a necessity. Therefore, the increase in use of coffee alongside positive
talks about cool environments that coffee is believed to offer, most restaurants set a space
within their hotels to purposely sell coffee. Hotel Futura will have to put up a full espresso
coffee shop at the designated section of the lobby as proposed by the management. The
section is at the convenient location since there is no other coffee shop around the place
unlike putting up the shop in an already existing coffee facility.
The initial estimated number of customers per week per lobby is 250; this will therefore
require the hotel to set a section with enough space to host not less than 36 customers at the
same time in the shop. The location of the shop also is strategic since it’s next to the hotel,
some clients might decide to have coffee after taking a meal. This shows that the shop is
likely to have more clients in a day. Therefore, the number of coffee shop attendants must be
good enough and accommodative. These attendants are supposed to be the ones working in
the hotel because most customers will just be the same ones that use the hotel. In addition,
one extra food attendant will have to hire to specifically operate the coffee shop throughout
the week to avoid confusion in daily sales. The other attendants will have to work in shifts of
2 hours each to avoid exploitation. Due to small space the sandwiches will be prepared from
the room service kitchen and delivered to the pass in the pastry section of the main

production kitchen which is located directly behind the proposed outlet. Gâteaux and pastries
will be prepared and plated up by the pastry section. Timeframe for serving tea will be 2
hours only and the rest time will be for selling coffee so that time can be utilised well and
every client is served. The pastry section in the hotel will be used as serving place for all
outlets.
Operation description
The coffee shop will be located next to hotel Futura directly behind the tea lobby area with 2
attendants working in the shop. The coffee shop will be fully owned by the management of
Futura hotel. The shop will only serve coffee and some few snacks like sandwich and others.
The coffee shop will operate for only 7 days a week within the timeframe stated in the table
below.
Monday 10.00 am- 12.00 noon
2.30 Pam -4.30 Pam
Tuesday 10.00 am- 12.00 noon
2.30 Pam -4.30 Pam
Wednesday 10.00 am- 12.00 noon
2.30 Pam -4.30 Pam
Thursday 10.00 am- 12.00 noon
2.30 Pam -4.30 Pam
Friday 10.00 am- 12.00 noon
2.30 Pam -4.30 Pam
Saturday 10.00 am- 12.00 noon
2.30 Pam -4.30 Pam
Sunday 10.00 am- 12.00 noon

2.30 Pam -4.30 Pam
Operational plan objective
The main aim of the operational plan for the coffee shop is;
 To achieve a cost benefit and maximise on profit
 To create a new revenue stream
 To offer the best espresso coffee services
 To offer quality coffee and service.
SWOT analysis of the business environment
Strength
 Convenient location that is easily accessed by clients without congestion.
 Favourable service time frame especially for the working class
 The owners have enough experience in operating restaurant since they own a hotel
therefore getting coffee customer it will not be hectic as well as managing the coffee
shop.
 Locating the coffee section far from other coffee outlets provides the management an
opportunity to offer quality service than their competitors.
 Having a small sized shop also makes it easy to monitor employees and ensure they
attend to customers at their best level.
Weakness
 Recruiting and training high quality attendants