Planning and Designing of Treehouse Restaurant at Barangaroo Reserve

This report deals with the designing and planning of the Treehouse restaurant and how it can use new and innovative strategies in order to stay in the competition. It includes the venue concept, feasibility, target market, competitive point of difference, financial analysis, and planning processes for sustainability.

Running head: PLANNING DESIGNER
PLANING DESIGNER

2DESIGNING
Executive Summary
The hospitality sector is one of the most crucial sectors of the country. This is because of the fact
that it is mainly devoted to providing proper facilities to their consumers. The industries falling
under this sector are hospitals, hotels, restaurants, and others. One of the most essential aspects
of the hospitality sector is the designing and planning in the same. This report has mainly dealt
with the designing and planning of the Treehouse restaurant and how it can use new and
innovative strategies in order to stay in the competition.

3DESIGNING
Table of Contents
Introduction......................................................................................................................................4
The venue concept, including relevance and feasibility in the marketplace...................................4
Business name..............................................................................................................................5
Location.......................................................................................................................................6
Target market...............................................................................................................................6
Psychographic..............................................................................................................................6
Behavioral....................................................................................................................................7
Hours of operation.......................................................................................................................7
Type of licenses required.............................................................................................................7
Competitive point of difference...................................................................................................8
Management/employee skill set requirements.................................................................................8
Venue layout and design implications...........................................................................................10
Feasibility study.............................................................................................................................11
Planning processes for sustainability.............................................................................................12
Financial analysis...........................................................................................................................13
Conclusion.....................................................................................................................................16
References......................................................................................................................................17

4DESIGNING
Introduction
This assignment is mainly about then planning and the designing of the infrastructure or
the layout of any hospitality venues. As a matter of fact, these hospitality venues have to be
designed in a proper manner so that the customers do not get any chance of complaints. This
report dealt with the feedbacks that have been given in the last assessment regarding the probable
issues in the planning of the restaurant that is the Treehouse restaurant at the BarangarooReverse
(Barangaroo Reserve Plan. 2018).
However, developing and managing a business in this age of competition is not an easy
job. There are many other restaurants that can give a very tough competition to the Treehouse
Restaurant. Therefore, it is the duty of the restaurant staffs to make sure that they are following
the policy of constant improvement. They have to upgrade themselves on a regular basis so that
they can put up a strong competition for their customers. This report mainly deals with the
changes that needed to be incorporated within the infrastructural setup of the restaurant.
The venue concept, including relevance and feasibility in the marketplace
The venue or the location of the restaurant has to be in such a place that majority if the
customer can easily reach out to it. In other words, the location must be such that people living in
and around Sydney are able to sneak into the restaurant. As a result of this BarangarooReverse
has been chosen. Selecting the location of a restaurant is indeed one of the most essential
decisions. If customers face a lot of trouble in reaching the restaurant, they will surely not have
any energy left for enjoying the rest of the facilities. Hence, the Barangaroo reserve will be the

5DESIGNING
best place as it is seated within the best known and famous places in Sydney. It has about some
22 hectares; $6+ billion development has evolved into a dynamic retail, cultural and financial
hub.
It is like the paradise of the business tycoons of Sydney. So, the Treehouse restaurant will
have an added advantage if it is set up at this place. It will have all the eating and drinking
facilities for the customers. Moreover, this will be a bar come restaurant that will try to make an
appeal to multicultural customers. In other words, this will give the feel of a fusion culture.
According to Meryment.E (2016), the success of restaurants in Barangaroo has revealed that
people are interested in this area as a dining destination.
Treehouse uses “picnic baskets service” concept which is one of the best and newest
kinds of concept in this modern day scenario. This is because of the fact that they need to bring
some of the other kinds of innovations in order to give a strong competition to their competitors.
There are some very strong restaurants like The Hotel Palisade and Picnic pop up. So, they have
o offer some additional facilities to the customers so that they switch over to the Treehouse
restaurant and also develop a strong customer loyalty.
Business name
The Treehouse is a bar and dining restaurant located in Stargazer Lawn
(BarangarooReverse). The restaurant location is also very beautiful that can soothe the senses of
the customers. The restaurant location is beautifully adorned with gentle slopes, well-decorated
parkland that offers a generous, open lawn area and harbor views.

6DESIGNING
Location
As the chosen location is Sydney, which is the most favorite and happening holiday
destination of people, it is essential that the restaurant is adding a scenic beauty. In other words,
the environment must be such that the customers get a very good vibe from the surrounding
ambiance. It is for this reason that they have combined with Walumil Lawns for greater capacity
and views to the Harbour Bridge. It will also provide the customers with a perfect location for
picnics, community events or filming and photography.
Target market
Geographic-As far as the geographic location is concerned the Treehouse restaurant has a
good advantage as they have set up their business at a very happening place. It is located right at
the heart of Australia that is in Sydney. They have made sure that people living in and around
this place are able to visit the restaurant. In addition the beautiful scenic atmosphere, this
restaurant will also provide sufficient opportunities to the customers for enjoying some good
moments during the picnic or other such occasions. So, this place will attract the attention of
students, families and also the office goers. So, it will actually have a mass appeal.
Psychographic
It is said that Sydney is one of the highly visited places for the picnic lovers. It is for this
reason that people like to get a good holidaying experience at this place (ABC News website,
25/10/2009). This is like embedded within the minds of the people of Australia that
BarangarooReverse is one of the best places for spending their holidays. People belonging
within the age group of 30 to 60 years will also have an attraction towards this place as they will
be able to go out for a family outing.

7DESIGNING
Behavioral
As far this parameter is concerned, it is seen that people in Sydney usually have a good
affinity towards spending time in the picnic spots that which is adorned with beautiful natural
beauty as well. They have a tendency of going out for picnics and will find this place attractive.
This is also because of the fact that visiting the Treehouse restaurant will not only give them a
wide range of multi-cuisine food but at the same time, they will get many recreational facilities
as well. They will also get a good attention from people who do not have time to go to a large
number of places for carrying on activities like photography, natural site seeing, picnic, and other
such activities.
Hours of operation
Mon to Thursday: 8am to 6pm / Fri, Sat, Sun: 8am to 9.30pm
Type of licenses required
The restaurant will be requiring many different licensees in order to start and carry on
with their business in Sydney. To begin with, they will be requiring the legal permission to start
their business in their chosen area. In other words, they have to make sure that the land which
they are selecting for carrying on their business is not falling under any disputed zone. They
must have all the legal documents clear in this aspect.
They will be requiring the FSSAI Food safety and d standards Authority license. This is
because if the fact that they will be mainly appealing to their customers through a wide range of
dishes. Therefore, they have to make sure that they are maintaining proper food safety they

8DESIGNING
cannot afford to use any materials that do not have a proper expiry date or do not meet the
accepted health standards.
Treehouse restaurant is a combination of a bar cum restaurant. Therefore, they have to
make sure that they are not carrying on any illegal business. They have to use the Liquor
License. This will help them to maintain a proper security within their hotel. They will be able to
maintain decorum and a legal obligation as well. They have to make sure that they are not
providing any illegal material.
Health and trade license is also one of the essential licenses that they will have to
procure. As they want to add am International touch in their business, they will have to import
labor, resources, and knowledge from many outside countries.
Competitive point of difference
Treehouse has to realize that they have to put up a very strong competition in order to
attract the attention of their customers in this modern age. There are a large number of
restaurants that were operating in the Barangaroo areas. There are about 40 different café outlets
that are trying their level best in order to make a strong appeal to their customers. The other risk
that they might face is the huge chance of the entry if new firms. This is because they are
operating in a very good location. Therefore, there is always this threat that many new firms can
set up their business in this area.
Management/employee skill set requirements
Staffing
 Professional outfits

9DESIGNING
The restaurant has to make sure that they are giving a proper touch of professionalism to the
employees who are working for them. They will have to initiate a decorum and discipline within
the restaurant. As it is a multicultural restaurant they will have to add a touch of all the other
countries within the uniform of the employees.
 Multicultural staffs
The restaurant will recruit staffs from Sain, China and also other countries. This will ensure that
the customer base will increase. People from different countries will be able to bring along them
different tastes. There will be a variation in the food and also in the organizational culture.
 Well-trained staffs
The staffs must be well trained so that they can manage the customers properly. The restaurant
will make sure that these employees are trained to respect the differences between the culture of
different customers. They must also be trained on how to behave politely with the customers and
respond to all their queries.
 Great terms & conditions for good and loyalty staffs
The loyalty staffs will be given proper appraisals and benefits in order to retain the loyalty. They
can use monetary benefits in order to reward these people. There can also be some free gifts or
some flexible shift allowances for these staffs.

10DESIGNING
Venue layout and design implications
The first and the foremost thing that the customers will be seeing is the entrance. It is for
this reason that the restaurant has tried to add a very authentic, traditional and refreshing area.
There are both indoor and outdoor eating facilities for the customers. Therefore the customers
can enjoy their meals within the well-decorated interiors. At the same time, they can also

11DESIGNING
experience the beautiful green exteriors. There are thatched huts located on both sides of the
outdoor dining area. There are booths located on the right corner of the restaurant. This will help
the customers to enjoy a good private time enjoying their drinks and food. The booths will be
located on the sides and the restaurant tables will be in between where people can enjoy their
meals on any family lunch or dinner outings.
The kitchen is located at the back end of the restaurant so that the customers are not
disturbed by the sound of the cooking or the conversation of the chefs. The kitchen is also much
spacious so that people can move freely within the kitchen floor. The kitchen will be made with
soundproof material so that the outside sounds do not disturb the chefs and vice versa. The staff
room is also located at a distance so that the restaurant staffs can stay there and rest for some
time.
Feasibility study
The restaurant has to realize that in order to stay within the competitive
market they have to make sure that they are including all the new and innovative services that are
not being used by the rest of their competitors. They will have to make sure that they are using
all the new and innovative approaches like multiculturalism. They have to make sure that they
are using a touch of Chinese and Spanish culture (BioPak Food Service Packaging | Plant-Based
& Compostable. 2018). They will bring this touch of fusion not only within food but also within
their culture. They will be hiring the International staffs and give them proper training. This will
help them in appealing to all the people belonging from different cultural backgrounds.

12DESIGNING
In order to satisfy their customers, they have also started home delivery
options. They will give the home delivery service through Uber Eats and Deliveroo in
Barangaroo area.
Planning processes for sustainability
They will have to develop a sustainable approach to their business. It can be done by
using the new nature conservation energy like usage of solar energy. This is one of the newest
kinds of technology that is being endorsed by the Government of Australia. Recycling is also one
of the best methods that they can use. Aside from recycling, there is now this practice known as
“capturing and recapturing”. They will have to store water and check the wastage or the
improper usage of energy,

13DESIGNING
Financial analysis

14DESIGNING
Evaluation of stakeholders (suppliers) to be contracted for implementation
• Final visual representation of the venue, including final floor plan layout and refined
brand
Est. The expense for 1st
Year –
$5.8M
Est. Revenue for 1st Year
–
$4.8M
Est. Income after Tax &
Expenses In the Future –
2.1M
Est. Breakeven
Timeframe –
2 - 3 Years
Rent
$25,000 per Week
Construction Cost $3,000,000
Kitchen & Bar Equip. Cost $150,000
Initial Supply of Food and Beverage $15,000
Permits and License $8,000
Labor Cost $90,000 per Month
Utility Bills (Including Internet & Phone) $3,000 per Month
Total Start Up Cost For 1st Month $3,366,000

15DESIGNING

16DESIGNING
Conclusion
Thus, it can be concluded that the employees will have to be given proper training in
order to match the standards of the customers. The most common types of hospitality venues are
hospitals, hotels, eateries and other such places that are mainly dedicated to serving the people.
In order to stay in the competition, Treehouse restaurant will have to use many new and
innovative methods in order to give a tough competition to their competitive firms. They will
have to abide by all the legal rules and laws so that they can maintain a proper decorum and
discipline within their organization.

17DESIGNING
References
ABC News website, (25/10/2009), Harbour Bridge picnic may become annual, Link:
Barangaroo Reserve Plan. (2018). [Image]. Retrieved from
http://www.pwpla.com/barangaroo/barangaroo-reserve
BioPak Food Service Packaging | Plant-Based & Compostable. (2018). Retrieved from:
https://www.biopak.com.au/
Byun.J. (2015). Porter's 5 forces Analysis: Value-based service for Sustainable Business of the
Faber-Castell article. West Sydney University Electric Library. Retrieved from
https://west-sydney-primo.hosted.exlibrisgroup.com/primo-explore/fulldisplay?
docid=TN_crossref10.17961%2Fjdmr.18.4.201508.109&context=PC&vid=UWS-
ALMA&lang=en_US&search_scope=default_scope&adaptor=primo_central_multiple_f
e&tab=default_tab&query=any,contains,5%20porter's
%20forces&sortby=rank&facet=rtype,exclude,newspaper_articles&facet=rtype,exclude,r
eviews
https://www.abc.net.au/news/2009-10-25/harbour-bridge-picnic-may-become-annual/1116096
https://www.dailytelegraph.com.au/lifestyle/food/sydney-taste/barangaroo-revitalises-food-in-
the-city/news-story/22d6686d1ee2705f73c187271e10de8a
Meryment. E, (2016), Barangaroo revitalises food in the city, Link:
Popup picnic website, (2018), About Us, Link: https://popuppicnic.com.au

18DESIGNING
Trip advisor website, (n.d), Hotel Palisade Sydney Review,
Lnk:https://www.tripadvisor.com.au/Hotel_Review-s1-g255060-d583800-Reviews-
Hotel_Palisade-Sydney_New_South_Wales.html