OPMT 1187 Assignment 2: Project Management of Lulu Lemon Restaurant

This project management presentation outlines the plan for launching a Lulu Lemon Restaurant, emphasizing vegan-based meals to attract existing customers. The project focuses on key stakeholders like the project manager, sponsor, and owner, and it defines the project scope, which includes offering vegan food and training staff. Technical requirements involve temperature monitoring and staff training. The deliverables encompass exterior design, kitchen renovation, equipment, and marketing strategies. The Work Breakdown Structure (WBS) details work activities such as contractor selection, material purchase, and equipment installation. The project also addresses constraints like vendor acquisition and funding. It includes project scheduling, risk management, and team roles. The project incorporates a budget, timeline, resource allocation, and communication strategies. The presentation also discusses quality control, key performance measurements, and procurement processes. The project aims to enhance Lulu Lemon's brand and expand its business through the restaurant venture.

Presentation on Project
Management of LuLu
Lemon Restaurant

Lulu lemon Restaurant
The prime organizational objective of this restaurant is
to provide the desired service which is expected from
the potential clients of this organization. The project
will be very much useful as it will help Lulu lemon
Restaurant to enhance their business processes so that
they can attract all the potential clients which can
provide them a competitive advantage of the other
similar organizations.

Influence of the Stakeholders of the project
The prime stakeholders of this project are as
followings:
1. Project Manager : Power: High, Interest: High
2. Project Sponsor : Power: High, Interest: High
3. Project Owner: Power: High, Interest: High
4. Contractors: Power: Low, Interest: High
5. Suppliers: Power High, Interest: Low
6. Creditor: Power: Low, Interest: High
7. Consumers: Power: High, Interest: Low
8. HR team: Power: High, Interest: Low
9. Fire Service Department: Power: High, Interest: Low

Project Scope: The notable determination of this project is to
launch new series in order to improve the service provided
by this restaurant to the vegan people. The preference of
vegan people is given importance in this project as it helps
professional training to the workers of this restaurant.
Technical Requirements: Monitoring the
temperature in the restaurant premises
using the Bluetooth thermometer.
Arranging training for the staffs to
understand the expectation of the
consumers.

Constraints: The main limitation of this
project are vendor acquisition, location
acquisition, supplier delay, and availability
of fundsDeliverables of the project: The design
phase will be considering the design of
the exterior walls, kitchen renovation and
designing of the walls, allotment of the
parking space. Equipment such as
furniture can be very much and other
communications systems are needed to
be introduced which can help the meet
the expectation of the consumers of this
restaurant.

Deliverables of the project: Hiring and marketing
strategies can be very much useful to enhance the
performance and productivity of the project. Food
testing is the other significant deliverable of the
project. The preparation of the party must be
analyzed and examined so that the invitees are
very much comfortable with te ambience and
quality of service.

WBS of the project

Work Activities of the project
Contractors: The part experiences of the
contractors would be considered before selecting
them in this project.
Purchase Material: High quality materials must be
selected for this project.
Electrical: Water supply and electric and water
supply are the prime factors which are needed to
be considered in this project.
Flooring and drive thru area: Marbles will be used
for this restaurant and food ordering facility can
attract more consumers.
Paint and stock up area: Suggestions from
consumers will be taken in order to select the
color of the restaurant and addition of stock u area
can be very much useful to attract the potential
clients.

Work Activities of the project
Kitchen Equipment: Introduction od mart ovens
and smart refrigerators can be very much be very
much useful for this project.
Utensils: Smart equipment's can be very much
useful to manage the complexities of kitchen.
Furniture: Smart system can be very much useful
to imp rive the infrastructure of this restaurant.
Self Ordering machines: The expectation of the
clients can be handled in a better way suing the
self ordering machines
Soft drink machines: Purchasing of the beverages
can be very much useful to manage the growing
necessities of this restaurant.

Work Activities of the project
Billing System: Complications of the payment
gateway can be avoided using the advanced
billing systems.
Communication system: Communication skills of
the workers are needed to ensure the high
availability of the products.
First Aid Items : Most of the basic medical
facilities should be there in the restaurant.
Fire Protection system: Smart fire extinguishers
can be very much useful to deal with any case of
fires.
Soft drink machines: Purchasing of the beverages
can be very much useful to manage the growing
necessities of this restaurant.

Work Activities of the project
Deciding food items: The expectation of the
clients must be used to decide the food items in
this restaurant.
Menu development: Vegan based food services
must be there in the menu card of this restaurant.
Food suppliers : Business reputation of the food
supplier are need to be evaluated before selecting
them.
Prepare samples: Finalizing team is very much
essential to prepare a sample for the consumers of
this restaurant.

Work Activities of the project
Hiring and Marketing: Selection of the stakeholder
must be done in an organized manner which must
include staff estimation professional requirement
procedure must be hired so that the quality of
service can be maintained and enhanced in the
first place. Training and salary payment must be
managed in the first place so that the marketing
strategies are set.
Open part preparation: The guest list, parameters
of the invitations, caterers, entertainment,
furniture and speech are the other preparations
which are neede tin this project.

No. Work package Cost
Estimates
Contingency
%
Total
Including
contingency
1.1 Selection of
designer and the
design of the
restaurant
$42,500 15% 48,575
1.2 Getting approval $20,000 15% $23,000
1.3 Hiring contractor $46,000 15% $52,000
1.4 Approving the
permit
$15,000 15% $17,100
Renovation cost of this project

Cost of kitchen equipment's
2.1 Hiring
specialist
$ 36,000 15% $ 41,250
2.2 Recognizing the
equipment
$ 3,000 0% $3,000
2.3 Ordering items $ 70,000 0% $ 70,000
2.4 Purchasing
equipment
$ 5000 15% $ 7000
2.5 Fitting tools $ 30000 15% $ 32000
2.6 Installing safety
tools
$ 12000 10% $ 13,300
2.7 Finishing with
the decorations
$ 14000 15% $ 17000

Cost of Food and drinks
3.1 Market research $20,000 0% $20,000
3.2 Public survey $6,000 0% $6,000
3.3 Safety measures $30,000 10% $32,000
3.4 Processing food and
drinks
$40,000 15% $44,500
3.5 Testing of products $25,000 0% $2500
3.6 Advices from
customers
$3,000 0% $3000
3.7 Starting to work for
all products
$10,500 5% $10975
3.8 Finalizing $20,500 10% $21,450

Recruitment of staff
4.1 Preparing
job
description
$6,000 0% $6,000
4.2 Posting and
promoting
adds
$9,000 5% $9,400
4.3 Recruiting
employees
$7,000 10% $7,600
4.4 Looking for
applications
$3,000 0% $3000
4.5 Interview $3,000 0% $3,000
4.6 Checking
background
$8,000 0% $8,000
4.7 Hiring of new
employees
$12,000 15% $13,650
4.8 Arranging
training
$10,000 10% $10,900

Required marketing approaches
5.1 Hiring expert for
marketing
$16,000 15% $18,250
5.2 Introducing the
budget
$10,000 10% $10,900
5.3 Understanding the
customers
$4,000 0% $4,000
5.4 Utilizing social media $6,000 0% $6,000
5.5 Arranging banner and
boards
$11,000 15% $12,500
5.6 Promoting at crowded
area
$4,000 0% $4,000
5.7 Checking response $3,000 0% $3,000
5.8 Welcoming
suggestions
$2,000 0% $2,000

Types and management of risks
Risks Mitigation Strategy
Changing interest of
consumers
Understand the
expectation of the
consumers.
Illness disease Use of sanitizers and
other medical facilities
Supplier issues Performance evaluation
produces must be
applied to address this
risk
Machine breakdown Orientation training can
be very much useful to

Project Scheduling
Sr. no. Deliverables Start Date End Date Time Duration (in
days)
1. Renovation 17 June 2019 12 January 2021 77
2. Installation of the
kitchen tools and
equipment
3rd October 2019 16th January 2020 76
3. Developing and
testing food drinks
17th January 2020 10th June 2020 104
4 Hiring and training
staff
11th June 2020 2nd October 2020 82
5. Marketing 5th October 2020 12th January 2021 72

Timeline of this project
ID Outline
Number
Task
Mode
Task Name Duration Start Finish
0 0 Renovation
project
412 days Mon 17-06-19 Tue 12-01-21
1 1 Start Project 1 day Mon 17-06-19 Mon 17-06-19
2 2 Renovation of
the project
77 days Tue 18-06-19 Wed 02-10-19
11 3 Installation of
Kitchen tools
and equipments
76 days Thu 03-10-19 Thu 16-01-20
20 4 Developing and
testing of food
drinks
104 days Fri 17-01-20 Wed 10-06-20
29 5 Hiring and
training of staff
82 days Thu 11-06-20 Fri 02-10-20
38 6 Marketing of the
new restaurant
72 days Mon 05-10-20 Tue 12-01-21
02-06 18-08 03-11 19-01 05-04 21-06 06-09 22-11 07-02
11 February 21 July 01 January 11 June 21 November

Identification of risks
External risks Internal risk Natural Risks
Quality issue Communication
issue, resource
and time
management
Unclear
conditions
Complication
from
contractors
Cost
estimation,
project
schedule and
project
planning
Earthquakes

Risk
Management
Risks Impact Chances Strategies
Quality Products that are of low
quality would help in
enhancing the cost of
maintenance as well as effect
the organization’s reputation.
Moderate Mitigate this
Contractors Delays Low Avoid his
Permits/ city inspection Effects the overall functions
of the restaurant
Low Mitigate this
Budget Short of funds would result in
non-completion of the project
within time and hence make
it very tough to arrange the
investments that are to be
made after the project has
started.
High Escalate or avoid
Resources If resources are not available
the entire project would not
complete within the provided
time.
Moderate Avoid

Risk
Management
Risks Impact Chances Strategies
Quality Products that are of low
quality would help in
enhancing the cost of
maintenance as well as
effect the organization’s
reputation.
Moderate Mitigate this
Contractors Delays Low Avoid his
Permits/ city inspection Effects the overall functions
of the restaurant
Low Mitigate this
Budget Short of funds would result in
non-completion of the project
within time and hence make
it very tough to arrange the
investments that are to be
made after the project has
High Escalate or avoid

Position of team member and role in the project
Team member Positions Duties
General manager Train the employees who have
been newly hired, overseeing the
general activities of the
restaurant, work on marketing.
Assistant manager Assist the manager along with the
duties of training, help with the
schedule, oversee numerous
employees, and fill in in case the
manager is not present.
Construction manager Look for contracts as well as
suppliers and hence fulfill the
necessities
Marketing manager Oversee the strategy used for
marketing

Categories of communication
Internal
Communications
External
Communications
Meetings between the
projects with all the
internal stakeholders.
This category of
communication is
done feedback
platforms and use of
coupons and use of
social media
platforms.

Kitchen Management: Critical areas such a s
price of dishes, cost of goods must be
considered in the kitchen management
procedures.
House and staff management: The expected
service of the clients have to be understood
by the staff and other house management.
Sales, Marketing and Administration:
Scheduling of the cost starting from planning
phase to the closure phase initiating from
collection of raw materials to delivery of
service must be maintained as well.

Project Budget
Renovation -$300,000
Purchasing installing and
kitchen equipment
-$200, 000
Developing testing of
goods and drinks
-$100,000
Advertising -$50,000
Program opening party -$50,000
The approximate project
budget will be
TOTAL
$800,000

Project Timeline
Renovation 17 June 2019
Installation of the
kitchen tools and
equipment
3rd October 2019
Developing and
testing food drinks
17th January 2020
Hiring and training 11th June 2020

Project Resource
Commercial workspace Risks
License and permitting No capital
Staffing Labor issues
Equipment and sales Risk of low sales

Project Resource
Capital This represents where the
organization would be allowed to set
up the business on the exact
environment zone.
Commercial workplace As per the point it would show the
preference of the customers.
Unique restaurant concept: Starr the business and hence record the
data in the files as well as documentary
station.
Equipment and supplies Need the things according to the growth of
the entire business.
Perfect staff Staffs must be properly educated, they
should also know regarding how they

Hiring and marketing
Requirements of staffs Hire the workers depending of the
quality of the work that has to be
done and the qualification of the
workers.
Requirement procedure Selection of the workers with the
help of interviews and refer to the
online resumes provided by the
candidates
Hire the staffs Try providing the verbal information
which would be useful for the
workers for taking the jobs.

Bibliography
Bourne L. Stakeholder relationship management: a maturity model for organisational implementation. Routledge;
2016 Apr 1.
De Clercq D, Wen Z, Fan F, Caicedo L. Biomethane production potential from restaurant food waste in megacities
and project le bottlenecks: a case study in Beijing. Renewable and Sustainable Energy Reviews. 2016 Jun
1;59:1676-85.
Dupuis R, Meisel Z, Grande D, Strupp E, Kounaves S, Graves A, Frasso R, Cannuscio CC. Food allergy management
among restaurant workers in a large US city. Food Control. 2016 May 1;63:147-57.
Geppert M, Matten D, Williams K, editors. Challenges for European management in a global context: Experiences
from Britain and Germany. Springer; 2016 Jan 28.
Gordon RT, Brezinski MH. The complete restaurant management guide. Routledge; 2016 Apr 8.
Neyoy JE, Rodríguez LF, Castro LA. Decision support system for a SME in the restaurant sector: Development of a
prototype. In2017 12th Iberian Conference on Information Systems and Technologies (CISTI) 2017 Jun 21 (pp. 1-6).
IEEE.
Turkulainen V, Aaltonen K, Lohikoski P. Managing project stakeholder communication: the Qstock festival case.
Project Management Journal. 2015 Dec;46(6):74-91.
Verzuh E. The fast forward MBA in project management. John Wiley & Sons; 2015 Nov 9.
Wen Z, Hu S, De Clercq D, Beck MB, Zhang H, Zhang H, Fei F, Liu J. Design, implementation, and evaluation of an
Internet of Things (IoT) network system for restaurant food waste management. Waste management. 2018 Mar
1;73:26-38.
Zeng G, Liu M, Zhang X. Revenue management strategies of a star-rated hotel's self-service restaurant: case from
Guangzhou Grand Hyatt. Tourism Tribune. 2016;31(2):86-96