Cafe Premises Stakeholder Analysis

This project involves a comprehensive analysis of potential stakeholders for cafe premises in Sydney, Brisbane, and Perth. It includes a detailed fit-out plan, resource management strategies, and an asset management manual. The project emphasizes efficient use of resources, budget management, and compliance with legal requirements, ensuring a successful cafe operation.

T-1.8.1
TASK 1: Based on the acquired locations for cafe premises, you will need to identify the potential
stakeholders for the three premises. You will also need to analyse the CBD information to determine
the types and level of resources required for the organisation. (10 marks)
Premise / Location Information on
location / premise
Additional resources
required for the
specified location
Identified Stakeholder
groups within the
location / premise
Sydney CBD
There are a lot of Café
around including the
top performing ones as
Workshop Espresso,
Gumption Mecca
Espresso and Klink,
Café Sydney, Single O
CBD, The Shed Cafe
among others. The
place also many
businesses, shoppers,
malls as well as
department stores.
Many tourists crowd
the city waterfront bars.
Well-established café
culture, explosion of
boutique and
independent cafes
around offering
alternative sites to
relax
Dependable staff,
insurance
Competitors (cafe),
potential customers,
and Sydney City
council
Brisbane CBD
There are also many
Cafes including CBD
café, Café bar dining
and brew café & wine
bar, coffee anthology,
John mills himself, and
pourboy espresso.
Social media and
publicity
Brisbane City council
(for licensing),
customers,
competitors (cafes)
Perth CB
Many cafes including
café café, small print
baker & coffee maker,
the honeycake shop
among others
Insurance Potential customers,
competitors, Perth
City council
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T-1.8.1
TASK 2: Based on the given information in assessment brief, you are required to plan the fit-
out with the allocated funds and select alternate financing options such as leasing. You will
need to include purchase specifications for the equipment to guide the acquisition process.
(20 marks)
FIT OUT PLAN (use assessment brief information)
Requirements:
1. Floor or wall coving as per section 6
2. Plinth
3. Graded and drained impervious floor
4. Fittings sealed to wall
5. Walls finished as per section 7
6. Sealing between fittings
7. Legs to permit efficient and easy cleaning
8. No storage shelves beneath canopy
9. Splayed windowsill
10. Bench for preparation
11. Bottom shelf height past the floor to permit efficient and easy cleaning
12. Mechanical- exhaust ventilation canopy
13. Unbending smooth faced ceiling
14. Smooth trowelled cement (polished surface)
15. No timber door frames
16. Hand basin, cold and hot water mixing set
17. Soap & towel dispenser
18. Water & drainage pipes concealed in wall
Purchase Specification:
Items Specification
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T-1.8.1
Tables and chairs providing
seating for forty (40)
‘alfresco style’
Glass topped coffee tables with glass
front and sides and wooden chairs
Built-in furniture
providing seating for twenty
( 20)
Wooden
Refrigerated display cabinet
with counter and storage
Refrigerated display cabinet
(RDC) of service counter
cabinet type with compressor
self-contained
Cabinets Wooden
Small freezer Dc 12V 24v 200L/258l soar
deep chest freezer with small
top door
Cool room The movable cold room cool
room units
Reverse cycle air-
conditioning
ABCD home quiet 90% saving
best reverse cycle 9000btu
12000btu solar air condition
Commercial three (3)
group coffee machine
Three Groups Starbucks
Espresso Coffee Machine
Coffee roaster (optional) 1kg commercial coffee roaster
Coffee grinder Manual portable compact
coffee Grinder/Amazon hot
sale/stainless steel coffee
mill/mini size
Commercial fruit juicer 4kg Commercial automatic fruit
orange juicer
machine/industrial profession
juice extractor
Hot water urn OEM 2017 8L-35L Large
Capacity Commercial Stainless
steel electric hot water urn
Dishwasher Standard tunnel commercial
dishwasher
Cutlery, crockery and other
service equipment
Glass
Salamander or oven Electric salamander
Toaster Stainless steel electric bread
toaster flat toaster
Point of sales (POS)/cash
register
POS touch screen cash
register with thermal printer
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T-1.8.1
The alterative will not to lease as the fund will be enough
APPROXIMATE FIT OUT COSTS (use assessment brief information)
Purchase Specification:
Items Specification Amount ($) Subtotal
Tables and chairs providing
seating for forty (40)
‘alfresco style’
Glass topped coffee tables with glass
front and sides and wooden chairs 40,000*3* 120,000
Built-in furniture providing
seating for twenty ( 20)
Wooden 8000*3* 24000
Refrigerated display cabinet
with counter and storage
Refrigerated display cabinet
(RDC) of service counter
cabinet type with compressor
self-contained
2500*3 7500
Cabinets Wooden 100*3 300
Small freezer Dc 12V 24v 200L/258l soar
deep chest freezer with small
top door
250*3 750
Cool room The movable cold room cool
room units
40000*3 120,000
Reverse cycle air-
conditioning
ABCD home quiet 90% saving
best reverse cycle 9000btu
12000btu solar air condition
725*3 2175
Commercial three (3)
group coffee machine
Three Groups Starbucks
Espresso Coffee Machine
3750*3 11250
Coffee roaster (optional) 1kg commercial coffee roaster 4000*3 12000
Coffee grinder Manual portable compact
coffee Grinder/Amazon hot
sale/stainless steel coffee
mill/mini size
250*3 750
Commercial fruit juicer 4kg Commercial automatic fruit
orange juicer
machine/industrial profession
juice extractor
4000*3 12000
Hot water urn OEM 2017 8L-35L Large
Capacity Commercial Stainless
steel electric hot water urn
40 120
Dishwasher Standard tunnel commercial
dishwasher
10000*3 30000
Cutlery, crockery and other
service equipment
Glass 6000 6000
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T-1.8.1
Salamander or oven Electric salamander 286*3 858
Toaster Stainless steel electric bread
toaster flat toaster
400*3 1200
Point of sales (POS)/cash
register
POS touch screen cash
register with thermal printer
355*3 1065
Total 349968
TASK 3: Based on the given information provided in assessment brief and your previously completed
tasks develop and implement systems to
 Incorporate efficient use of resources
 Monitor resource use against budgets and business goals (10 marks)
PLAN FOR EFFICIENT USE OF RESOURCES AND ASSETS
The equipment will be used according to specification. They will only be used for specific work for
which they were bought (Doherty 2000). Cleaning will be done to ensure no debris that might affect
the equipment. The right voltage will be given be guaranteed when using the electronic. The cutlery
will be washed after every customer and dried. Energy saving techniques will be employed to
minimize any waste. The maintenance schedule will be drawn to regularly check on the equipment.
Replacement will be done where necessary but only when the repair has failed. These will help meet
the goal of the business by minimizing cost that could otherwise result when the equipment are
mishandled.
EXPLANATION ON THE COST AND BUDGET OF RESOURCES ACQUIRED
The total budget of the resources acquired amounted to $349968. This was a saving from the capital
of 350,000. The saved amount was left in the business for any eventuality. The equipment acquired
were of best quality and hence this will mean that they will service the café for a long time before
being replaced. Also the cost of equipment’s maintenance will be low since there will be minimal
breakdowns. Also, the budget is justified since we never had any deficit which mean the business will
not start with debts. This is good for the business as the profits will only be reinvested back into the
business to give more revenue and ensure business growth
TASK 4: Prepare an asset management manual with policies and procedures in order to:
 monitor the condition and performance of the physical assets you have recommended and
take appropriate action in the event of a breakdown
 undertake preventative maintenance on an ongoing basis
 acquire new assets as needed
 maintain records to comply with the financial and legal requirements of business operations
(10 marks)
POLICY FOR ASSET MAINTAINANCE
The assets will be maintained by the supplier. Only the person or the dealer from where the asset was
bought will maintain repair and maintain the assets. Internally, the equipment will be used based on
specification. The café will also appoint one person who will be dealing with the cleaning of the assets
to ensure no debris that would otherwise compromise the equipment. The checking and maintenance
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T-1.8.1
schedule will be drawn and regularly and strictly followed (Ma et al. 2015). If there is no breakdown,
the checking will go on so long as the specific day for maintenance is reached. Not everyone will be
allowed to switch one the equipment (DeLoach 2000). Only specific designated specialist will be
allowed to do that.
SCHEDULE FOR ASSET PERFORMANCE
The equipment will be allowed to run only when in use and stopped when not in use. The
performance will be monitored based on the output and time taken. In case of any variance from the
initial performance, the asset will be inspected by the specialist. In case any breakdown is noted from
this exercise, a repair will first be done (Yip, Fan and Chiang 2014). Replacement will only come
where repair fails.
LEGAL REQUIREMENTS FOR YOUR ORGANISATIONAL ASSETS
The legal requirement will be that the business will have to be licenced. The business will also have to
comply with the Occupation Health and Safety (OHS) requirements in every provision. This will ensue
that business presents a conducive workplace which is safe and does not harm worker (Ong and Zhu
2013).
RISK MANAGEMENT STRATEGY FOR RESOURCES AND ASSETS
Asset or Resource name Possible Risks with this
resource
Risk Management Strategy
Commercial three (3) group
coffee machine
Burns, shocks, Handle based on specification,
do not handle bare footed, do
not handle when hand are wet
Cool room
Extreme cold temperature might
cause illness
Always check that it is set at the
required temperature
Cutlery, crockery and other
service equipment
May cut workers Train employees to handle with
care
Commercial fruit juicer
Too much may affect the user Always use at regulate to the
required standard and do not
overheat
Shocks, Do not operate bare footed,
only assign to few trained users
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T-1.8.1
Refrigerated display cabinet
with counter and storage
References
Yip, H.L., Fan, H. and Chiang, Y.H., 2014. Predicting the maintenance cost of construction equipment:
Comparison between general regression neural network and Box–Jenkins time series models.
Automation in construction, 38, pp.30-38.
Ong, S.K. and Zhu, J., 2013. A novel maintenance system for equipment serviceability improvement.
CIRP Annals-Manufacturing Technology, 62(1), pp.39-42.
Ma, Z.Q., Wang, T., Zhao, P.F., Peng, C., Chen, Y.A., Shu, Z.C., Sun, L., Cheng, Q. and Wei, J.,
2015. Modern Technology Equipment Maintenance Process Management. In Advanced Materials
Research (Vol. 1061, pp. 1220-1223). Trans Tech Publications.
Doherty, N., 2000. Integrated risk management: Techniques and strategies for managing corporate
risk. McGraw Hill Professional.
DeLoach, J.W., 2000. Enterprise-wide risk management: strategies for linking risk and opportunity.
Financial Times Prentice Hall.
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