Restaurant Management Plan

This assignment details a comprehensive business plan for Bob's Restaurant. It encompasses various aspects including organizational structure, success strategies, financial planning and pricing models, customer satisfaction initiatives, and effective employee management. The plan emphasizes communication, problem-solving, and strategic implementation to ensure the restaurant's success in the competitive market.

DEVELOPMENT AND IMPLEMENTATION OF STRATEGIC
PLANS

Table of Contents
Introduction of the organization:.....................................................................................................2
Organization’s vision and mission:.................................................................................................2
Strength and weakness of existing competitors:..............................................................................3
Analyzing the organization’s strength, weakness, opportunity and threat:.....................................4
Research methods:...........................................................................................................................5
Details of the each strategy with an assigned priority, a timeframe, responsible parties and
measurable performance indicators:................................................................................................5
Strategic objective 2: Bob restaurant wants to serve excellent customer service:...........................6
Brainstorming the ideas and concepts with the group:....................................................................8
Recommendations for the restaurants that will work best for the success:.....................................8
Identification of the area that would cause issue:............................................................................9
PART B...........................................................................................................................................9
Communication effectively to the team:..........................................................................................9
Organize and arrange all require resources:....................................................................................9
Undertake performance management of the implementation:.........................................................9
Documentation for the total work:.................................................................................................10
Continually review and refine the plan to obtain required outcome:............................................10
Coach team members who are under performing and require additional assistance:....................10
Solving all the problems:...............................................................................................................10
Perform the overall management of the business plan and implementation:................................10
Reference list:................................................................................................................................11
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Introduction of the organization:
Bob restaurant located in the Melbourne at 76 Collin Street, has many other branches in Italy,
German, Sydney and Adelaide. The area has a good perspective to do nay business as it has a
good crowd, to drive more productivity. For the business enlargement, the area is very important
and Bob restaurant is focusing on the same. The business is running from 6 months. As the
structure plan is good for the restaurant so it is able to gain a good amount of money. The focus
for the restaurant is the quality of food it is serving to the customers. For better customer
satisfaction, the placement of the store is very significant. In the restaurant, it has observed that
customers find a suitable place to sit and have their food easily. During the night the restaurant
get so busy with the crowd that some of the crowed cannot able to sit and dine. For the better
placement and arrangement of the area, the restaurant needs to find the suitable place for the
customer. The changes inside the restaurant, it needs a good plan. For the good planning, it is
essential to build a strategic plan, proper governance and foundation (Wilson and Beard, 2014).
The engagement of the members and deliver the business benefits will surely create the best
foundation for the Bob restaurant.
Organization’s vision and mission:
The vision and the mission statement of the organization is standard and critical element for the
foundational guidance (McDONALD et al. 2016). Bob restaurant have some of the mission and
vision to catch up all the information related to the customer as well as to cater best quality food
to the customer to expand the business in a positive way.
Vision statement:
i. The providence of ultimate friendly environment for the customer and make them comfortable
with the circumstances of the Bob restaurant.
ii. Bob restaurant has a strong desire to serve the quality food to the customer.
iii. The customer preference and satisfaction level will check by the staff of the restaurant in
everyday basis.
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Mission statement:
i. With the maintenance of quality, Bob restaurant wants to serve tasty food as well.
ii. The favorability of eating needs to be the foremost criteria in the restaurant.
Values of the organization:
i. The restaurant wants to create the best and satisfying environment for the customer.
ii. The customer satisfaction level is the essential criteria for the restaurant.
iii. The industrial growth with the help of creating satisfaction level needs to increase.
iv. The customer satisfaction and generating a good relationship with the customer by giving
them dignity and respect is another criteria for Bob restaurant.
Strength and weakness of existing competitors:
Competitor analysis is another marketing strategy to become successful in the market. The
judgment of the strength and weakness of the existing business and along with that context to
identify the opportunity in the market is very important (Kim and Mauborgne, 2014). Bob
restaurant has done a research about the other restaurants and they found that they get a strong
completion from the “Dining out’’ restaurant. With the effective strategy formulation and the
implementation of the strategy that can support the growth of the Bob restaurant by taking
essential component to be in the market successfully.
Strength of “Dining out’’:
‘’Dining out’’ has a good placement and design inside the restaurant. The customers easily get
attracted towards the good interior and they prefer the place to take their food. The attractive
lighting of the restaurant catch the attention of the customer and they prefer to sit and have their
foods in ‘’Dining out’’.
Weakness of “Dining out’’:
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As the “Dining out’’ restaurant is placed behind the main shops so the customers cannot be able
to find the restaurant easily and they get frustrated about this location. This restaurant is losing
the customer base because of this reason. The location also creates the problem for the parking
and the customers visit here finds it very hard to place their cars.
The customers who are in hurry do not want to spend much time to find the location as well as
the parking problem creates the huge complication.
Strength of Potential competitors:
Other potential competitor of the Bob restaurant is “Food place’’. “Food place’’ has a strength of
delivering and taking order of foods online. Because the customers are very specific about time
so half of them want to order food from online and get their ordered things within a suitable
time, without any complications.
‘’Food place ‘’ has a strong base of the staffs who are segregated with different work allocation
and for that the restaurant can save much time and do any job with ease and cater the customer
the best service from their side.
Weakness of Potential competitors:
The restaurant keeps many staffs but the staffs are not experienced enough to do everything that
the job requires them to do.
As the “Food place’’ keeps many staffs so the costing of the restaurant is also very high and in
the total pricing strategy that includes. Initially the price of the foods also increases that might
not suitable for many customers as many of them like to have foods with lesser price.
Analyzing the organization’s strength, weakness, opportunity and threat:
Analyzing the strength, weakness, opportunity and threat of the organization is the initial stage to
judge the business capability of any organization (Brooks et al. 2014). The SWOT analysis can
carry out for any organization to achieve any satisfying business environment and progress
towards business success.
Strengths:
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 There is a scope for the customers to pick up their foods wherever possible because the
restaurant has drive pickup facility.
 The external location of the restaurant has an effective point to catch the attention of the
customer.
 Foods of the restaurant is very tasty so it very famous for the customer.
 The team management is very good so the restaurant catch any work possibility and
environment easily.
Weaknesses:
 Lose the customer base especially in the nighttime just for the lack of the sitting
arrangement.
 The parking place is not good and the place allocation is not suitable for the customers.
 The staff management and work allocation is good but the restaurant is facing problem
about not having a suitable number of staffs.
Opportunities:
 The existing service is good but not best because the restaurant needs to introduce more
services to fulfill and reach out to the customer’s desirability level.
 As parking is one of the most significant criteria to drive the customers inside the
restaurant so the private parking area playing the essential role for the Bob restaurant.
Many restaurants do not have the private place for parking so it is another opportunity for
the restaurant to gain more customers.
 The experience of the staffs working here knows very well what can easily attract the
customer and due to that scope the staffs and management team certainly gets to know
about the customer preference.
Threats:
 In the competitive market, various other competitors with new and effective strategy are
growing day by day.
 Every day new foods and a different taste, the customers want to get.
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 The restaurant business needs to grow in order to get mature with the growth of the
market and for that more share in business needs to elaborate. The share expansion is
quite expensive.
Research methods:
In primary research, some specific issues related to any organization with the help of survey,
questionnaire and interview with small groups or individual are done (Cooper, 2016). In the
primary research method, the restaurant has gone through some of the surveys and make
questionnaire to collect all the information related to the restaurant, the customer preferences,
likes, dislikes and recommendation.
Details of the each strategy with an assigned priority, a timeframe, responsible
parties and measurable performance indicators:
Strategies to
achieve
objective 1
Take priorities Time frame of
the study
Responsible
person
Measure
performance
indicators
Advertising High 3 months Assistant
manager
The
advertisement
procedure for the
promotion of the
restaurant needs
to be checked by
the assistant
manager along
with the budget
because the
budget cannot get
exceed.
Loyalty program Medium 2 months Supervisor The entire loyalty
program will
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have some
consequences to
the customers
and the manger
will check the
effective
feedback of the
customer to
measure the
performance and
interpretation of
the loyalty
programs.
Expanding
parking area
Low 3 months Supervisor Finish the task
within the
allocated time is
very essential in
order to get
correct and
timely
information from
each source. The
manager will
ensure that in the
restaurant there is
enough labor and
resources to
finish the entire
task.
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Strategic objective 2: Bob restaurant wants to serve excellent customer
service:
Strategies to
achieve
objective 2
Task priorities Time frame Person
responsible
Measure
performance
indicator
Hiring more
experienced staff
High 3 months Assistance
manager
Plan for the
interview, ask
about skills and
knowledge to the
staffs, and if in
anything the
staffs are lacking
then guide them
with new plans
and eventually
improve their
skill.
Providing
training to staff
Medium 1.5 months Assistance
manager
All the feedback
form of the
customer needs
to discuss and
add more things
according to the
customer
requirement in
the restaurant.
Providing good
quality of foods
high 2 months Chef Face to face
interaction and
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survey with the
customers. The
feedback form
needs to check
for the better
customer
orientation and
measure the food
quality that they
are catering to
the customer.
Provide clean
and comfortable
environment
Low 1 month Supervisor The proper
interior
management that
is the floor
checking and
furniture
checking need to
do. With the
providence of
best service, the
customer will get
good experience
inside the
restaurant.
The primary research about the Bob restaurant will provide information about the restaurant that
how it is operating in the market, what are the qualities it have, the service it needs to add. This
process will cover the wide range of areas related to the input of marketing strategy of the
restaurant, planning and implementation, financial matters and all the legal matters.
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Strategic plan A Strategic plan B
Strength Strength
The external location of the 4restuarent is very
good and for that, many customers can easily
visit to the place with the help of any
transportation system. As the location is
effective to gain the customer attention, so the
outer presentation of the restaurant can fetch
more customers with a beautiful design.
Effective usage of private area for the parking
can catch the eye of the customer and for the
easy parking facility; more customer will come
to the restaurant.
The presentation and the service of the foods
by the staffs are very good so the customers
eventually feel so homely and comfortable.
The knowledgeable staff of the restaurant can
gather information about customer preferences
and in future with more addition and alteration
of food menu; they can serve best things to the
customers. The food garnishing and food
presentation, conversation with the customer is
another functional and constructive success
factor for Bob restaurant.
Weakness Weakness
With the creation of the plan, the
documentation of the total planning is not
clear. In addition, the revenue generation, the
total employee working and the management
structure quite vague for the restaurant.
The total planning for the restaurant planning
need to chalk out within a specific time to
work effectively but Bob restaurant does not
plan all these criteria.
The timing of the restaurant, along with how
the restaurant works with the employees to
mange every order of the customer is not
cleared.
The total process for strategically plan
everything within time, related to the employee
management, placement of the shop, supply
chain management, interior design include the
costing of the restaurant.
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Brainstorming the ideas and concepts with the group:
From the higher management level to the staffs working for the organization, all need to know
each details about the management and planning of the restaurant. The higher management team
will organize a meeting and discuss about the working procedure and will take suggestion from
the staffs to make the restaurant more popular to the customers.
Recommendations for the restaurants that will work best for the success:
The team member will discuss everything to the management team and get to know all the
details that can give success to the restaurant and what are the customer preferences in order to
give a stiff competition to other restaurants. All the suitable planning will take and implement for
the future benefits. The work process, cultural and values of the staffs, strategic thinking and
planning, alignment of each plan, performance measurement and performance management of
the staffs can bring positive improvement to the Bob restaurant.
Identification of the area that would cause issue:
The restaurant is facing the employee allocation and employee shortage and for that, they need to
hire more employees to work fast and deliver fast service to the customers. Hiring new
employees can bring one problem that is the new staffs can be inexperienced and the
management need time to give them proper training. The expansion of the parking area can cause
a huge money support and the management can face financial issues related to this problem.
The planning for the growth of the organization can cause time consumption but eventually the
management plan will bring success (Rosemann and vom Brocke, 2015) the discussed plan for
the restaurant will implement because the plans will surely bring success to the organization.
PART B
Communication effectively to the team:
Effective communication eliminates all the confusions and allows the team member to do any
work with ease (Gill, 2015). The management team will arrange simple and understandable
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discussion for the staffs and by it, they will evolve out some of the strategic planning that can
give growth and success to the restaurant business. For bringing the encouragement of the
members, the management will reward the staffs in monthly basis.
Organize and arrange all require resources:
The arrangement of the resources gives a positive boost to any organization (Nimashakavi et al.
2014). The weekly plan report needs to make and the staffs should know all the information
related to the total procedure of the restaurant. The team will give a handover to the manger
about the day-to-day customer preference, most preferred food and write about the today’s
special menu on the white board. The weekly status reports of the team member work also
deliver to the manger to check the daily work process along with the plan reports and finance
planning.
Undertake performance management of the implementation:
The performance management is the strategic planning where the manager and the staff work
together for keeping the ongoing performance (Buckingham and Goodall, 2015). The higher
management will instruct the leader to implement the things that are instructed then the leader
will pass all the information to the staffs and the team members to make the workflow in a better
way. In this process if any staffs feel any problem then they can inform the same to the leader
and leader will inform to the hire management.
Documentation for the total work:
Team member will document everything in the document book and go through them properly to
get the information about what works better for the restaurant and on what more work requires.
In the total work process the implementation of the plans will judge for future benefits and
strategize today’s every plan.
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Continually review and refine the plan to obtain required outcome:
After making the plan it is very important to look through the plans and get a best outcome in
terms of the organization structure, success plan, finance and pricing of the foods, customer
satisfaction and employee management. In this process, the restaurant will get desired result.
Coach team members who are under performing and require additional
assistance:
The team members of the restaurant need to be well informed and know everything related to the
organization process. The team leader will guide the staffs to make the performance better.
Twice a week the team member will interact with the leader and solve all the problems.
Solving all the problems:
Manager will take care of the problem related to the team leader arise and the leader will take
care about the problems of the staffs or the team members are facing. In this way, the
effectiveness communication will create and push the organization to the success.
Perform the overall management of the business plan and implementation:
The total management needs to implement all the plans effectively inside the firm that is directed
in the session of interaction (Cameron and Green, 2015). The management team will
communicate and monitor everything related to the planning, implementation of the planning,
finance strategy, customer related any details and the store interior and exterior information. In
this way, the Bob restaurant will get a strategic path for success and can able to compete in the
global market.
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Reference list:
Brooks, G., Heffner, A. and Henderson, D., 2014. A SWOT analysis of competitive knowledge
from social media for a small start-up business. The Review of Business Information Systems
(Online), 18(1), p.23.
Buckingham, M. and Goodall, A., (2015). Reinventing performance management. Harvard
Business Review, 93(4), pp.40-50.
Cameron, E. and Green, M., (2015). Making sense of change management: a complete guide to
the models, tools and techniques of organizational change. Kogan Page Publishers.
Cooper, H., (2016). Research synthesis and meta-analysis: A step-by-step approach (Vol. 2).
Sage publications.
Gill, M., (2015). Guild: Communication: Effectively eliciting information. PS Post Script, (Dec
2015), p.30.
Kim, W.C. and e Mauborgne, R., (2014). Blue ocean strategy, expanded edition: How to create
uncontested market space and make the competition irrelevant. Harvard business review Press.
McDONALD, M.A.L.C.O.L.M. and Brown, L., (2016). 5 Strategic marketing planning. The
marketing book, p.86.
Nimashakavi, K., Wang, X.P., Gao, Y. and Xu, M.F., Oracle International Corporation,
(2014). System and method of securing sharing of resources which require consent of multiple
resource owners using group URI's. U.S. Patent 8,806,595.
P. Wilson, J. and Beard, C., (2014). Constructing a sustainable learning organization: Marks and
Spencer's first Plan A learning store. The Learning Organization, 21(2), pp.98-112.
Rosemann, M. and vom Brocke, J., (2015). The six core elements of business process
management. In Handbook on business process management 1 (pp. 105-122). Springer Berlin
Heidelberg.
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