Butcher & Steak House Restaurant Launch: Project Management Plan

This project outlines a comprehensive management plan for launching a new Butcher and Steak House restaurant, focusing on driving customer traffic and establishing a market presence. The plan details the project scope, including restaurant decoration, chef hiring, menu selection, and invitation distribution, with a performance period of 63 days commencing on May 23, 2018. Key components include a work breakdown structure (WBS), Gantt chart, stakeholder management plan, risk management plan, and event evaluation strategy. The budget is estimated at $38,400, covering event planning, quality management, communication, and execution. Resource allocation involves event planners, organizers, financial managers, quality analysts, chefs, and raw materials. The project emphasizes advertising to maximize customer engagement and revenue, with deliverables residing with the VP of Marketing and a team of advisors. Desklib provides this and other solved assignments for students.

Running head: PROJECT MANAGEMENT
Project: Launching a new Butcher and Steak House Restaurant
Name of the Student
Name of the University
Author’s Note

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Table of Contents
1. Scope of management plan, including project budget and resources plan............................2
1.1 Introduction......................................................................................................................2
1.2 Scope of Work..................................................................................................................2
1.3 Period of Performance......................................................................................................3
1.4 Place of Performance.......................................................................................................3
1.5 Work Requirements.........................................................................................................3
1.6 Milestone/schedules.........................................................................................................6
1.7 Budget..............................................................................................................................9
1.8 Resource Plan.................................................................................................................11
1.9 Acceptance Criteria........................................................................................................12
1.10 Other requirements.......................................................................................................12
2. Work breakdown structure..................................................................................................13
3. Gantt chart............................................................................................................................14
4. Stakeholder management plan.............................................................................................15
4.1 Roles and responsibilities...............................................................................................15
4.2 Stakeholder analysis.......................................................................................................15
4.3 Stakeholder management strategies...............................................................................16
5. Risk management plan.........................................................................................................17
6. Event evaluation...................................................................................................................19
References................................................................................................................................20

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1. Scope of management plan, including project budget and resources plan
1.1 Introduction
The paper mainly focuses on the launch of a new Butcher and steak house restaurant.
It is identified that in order to launch the restaurant an event is organized. The main aim of
organizing the event is to drive the customer traffic towards the new Butcher and Steak house
restaurant so that the restaurant can able to exist in the market by competing with other
competitors. It is identified that the event is mainly launched by inviting audience as well as
through social media. The main benefits of launching the restaurant include getting attention,
enhancing revenue, and advertising brand, enhancing reputation of the restaurant and creating
new relationship with the customers. In this paper, proper focus in on the project scope,
period of performance, place of performance, work requirements are well ads project
milestones.
1.2 Scope of Work
The scope of the work is providing below:
 Launching new Butcher and steak house restaurant
 Decorating restaurant
 Hiring chefs
 Selecting food menu
 Printing invitation card
 Give Out Invitations to Special Guests
 Prepare Special Menu for Launch Day
 Serve Guests with Special Dishes at Discounted Price
 Present Guests with Souvenirs
 Promoting through social media

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 Promote Event in Digital Media
1.3 Period of Performance
It is identified that the launch of a new Butcher and steak house restaurant will be
successfully completed within the timeframe of 63 days by assuming that the project will
commence on 23rd May 2018. The entire period of performance for each of the activities are
provided in the table below:
1.4 Place of Performance
The restaurant organizes the event in the new Butcher and Steak House Restaurant so
that they can be customers can be able to know about the location and the services that are
provided by the restaurant.
1.5 Work Requirements
The work requirements of the project are listed in the table below:
WBS Task Name
0
Launching a new Butcher and Steak
House Restaurant
1 Project planning phase
1.1 Development of event plan
1.1.1 Resources needed for the event
1.1.2 Financial plan for the event
1.2
Developing quality management plan
for the event
1.2.1 Checking quality of the raw materials

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1.2.2
Analyzing risks that affects project
quality
1.3 Communication plan
1.3.1 Communication roles
1.3.2 Communication tools and methods
2 Initiation phase
2.1 Preparing launching plan
2.1.1 Involvement of top management
2.1.2
Identifying the need of launching
business
2.2 Feasibility study
2.2.1 Undertaking cost benefit analysis
2.2.2 Undertaking feasibility of the project
2.3 Establishing project charter
2.3.1 Appointing team members
2.3.2 Identifying people needed
3 Making arrangements
3.1 Determining target audience

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3.1.1
Determining the audience that are
needed to be targeted
3.1.2
Identifying the requirements of the
audience
3.2 Making arrangements
3.2.1 Decorating restaurant
3.2.2 Hiring chefs
3.2.3 Selecting food menu
3.3 Inviting audiences
3.3.1 Printing invitation card
3.3.2 Give Out Invitations to Special Guests
3.3.3 Prepare Special Menu for Launch Day
4 Executing the event
4.1 Starting event
4.1.1 Grand Opening
4.1.2
Serve Guests with Special Dishes at
Discounted Price
4.1.3 Present Guests with Souvenirs
4.2 Event promotion

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4.2.1 Promoting through social media
4.2.2 Promote Event in Digital Media
4.2.3 Release Special Offers for Event
4.3 Closure
4.3.1 Closing the event
1.6 Milestone/schedules
The schedule of the project is provided in the table below:
Task Name Duration Start Finish
Launching a new Butcher and Steak
House Restaurant
61 days Wed 23-05-18 Wed 15-08-18
Project planning phase 11 days Wed 23-05-18 Wed 06-06-18
Development of event plan 3 days Wed 23-05-18 Fri 25-05-18
Resources needed for the event 2 days Wed 23-05-18 Thu 24-05-18
Financial plan for the event 1 day Fri 25-05-18 Fri 25-05-18
Developing quality management plan
for the event
4 days Mon 28-05-18 Thu 31-05-18
Checking quality of the raw materials 2 days Mon 28-05-18 Tue 29-05-18

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Analyzing risks that affects project
quality
2 days Wed 30-05-18 Thu 31-05-18
Communication plan 4 days Fri 01-06-18 Wed 06-06-18
Communication roles 2 days Fri 01-06-18 Mon 04-06-18
Communication tools and methods 2 days Tue 05-06-18 Wed 06-06-18
Initiation phase 18 days Thu 07-06-18 Mon 02-07-18
Preparing launching plan 5 days Thu 07-06-18 Wed 13-06-18
Involvement of top management 3 days Thu 07-06-18 Mon 11-06-18
Identifying the need of launching
business
2 days Tue 12-06-18 Wed 13-06-18
Feasibility study 6 days Thu 14-06-18 Thu 21-06-18
Undertaking cost benefit analysis 3 days Thu 14-06-18 Mon 18-06-18
Undertaking feasibility of the project 3 days Tue 19-06-18 Thu 21-06-18
Establishing project charter 7 days Fri 22-06-18 Mon 02-07-18
Appointing team members 3 days Thu 28-06-18 Mon 02-07-18
Identifying people needed 4 days Fri 22-06-18 Wed 27-06-18
Making arrangements 19 days Tue 03-07-18 Fri 27-07-18
Determining target audience 5 days Tue 03-07-18 Mon 09-07-18
Determining the audience that are 3 days Tue 03-07-18 Thu 05-07-18

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needed to be targeted
Identifying the requirements of the
audience
2 days Fri 06-07-18 Mon 09-07-18
Making arrangements 9 days Tue 10-07-18 Fri 20-07-18
Decorating restaurant 3 days Tue 10-07-18 Thu 12-07-18
Hiring chefs 4 days Fri 13-07-18 Wed 18-07-18
Selecting food menu 2 days Thu 19-07-18 Fri 20-07-18
Inviting audiences 5 days Mon 23-07-18 Fri 27-07-18
Printing invitation card 2 days Mon 23-07-18 Tue 24-07-18
Give Out Invitations to Special Guests 2 days Wed 25-07-18 Thu 26-07-18
Prepare Special Menu for Launch Day 1 day Fri 27-07-18 Fri 27-07-18
Executing the event 13 days Mon 30-07-18 Wed 15-08-18
Starting event 5 days Mon 30-07-18 Fri 03-08-18
Grand Opening 1 day Mon 30-07-18 Mon 30-07-18
Serve Guests with Special Dishes at
Discounted Price
2 days Tue 31-07-18 Wed 01-08-18
Present Guests with Souvenirs 2 days Thu 02-08-18 Fri 03-08-18
Event promotion 7 days Mon 06-08-18 Tue 14-08-18
Promoting through social media 2 days Mon 06-08-18 Tue 07-08-18

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Promote Event in Digital Media 2 days Wed 08-08-18 Thu 09-08-18
Release Special Offers for Event 3 days Fri 10-08-18 Tue 14-08-18
Closure 1 day Wed 15-08-18 Wed 15-08-18
Closing the event 1 day Wed 15-08-18 Wed 15-08-18
1.7 Budget
It is estimated that the budget that is needed for launching a new Butcher and Steak
House Restaurant will be around $38,400. The budget that is needed for executing each
activities are listed below:
Task Name Duration Cost
Launching a new Butcher and Steak House
Restaurant
61 days $ 38,400.00
Project planning phase 11 days $ 12,920.00
Development of event plan 3 days $ 10,280.00
Resources needed for the event 2 days $ 10,000.00
Financial plan for the event 1 day $ 280.00
Developing quality management plan for
the event
4 days $ 1,120.00
Checking quality of the raw materials 2 days $ 560.00
Analyzing risks that affects project
quality
2 days $ 560.00
Communication plan 4 days $ 1,520.00

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Communication roles 2 days $ 880.00
Communication tools and methods 2 days $ 640.00
Initiation phase 18 days $ 6,720.00
Preparing launching plan 5 days $ 1,960.00
Involvement of top management 3 days $ 1,320.00
Identifying the need of launching
business
2 days $ 640.00
Feasibility study 6 days $ 1,800.00
Undertaking cost benefit analysis 3 days $ 840.00
Undertaking feasibility of the project 3 days $ 960.00
Establishing project charter 7 days $ 2,960.00
Appointing team members 3 days $ 1,200.00
Identifying people needed 4 days $ 1,760.00
Making arrangements 19 days $ 6,720.00
Determining target audience 5 days $ 1,720.00
Determining the audience that are needed
to be targeted
3 days $ 840.00
Identifying the requirements of the
audience
2 days $ 880.00
Making arrangements 9 days $ 3,240.00
Decorating restaurant 3 days $ 840.00
Hiring chefs 4 days $ 1,760.00
Selecting food menu 2 days $ 640.00
Inviting audiences 5 days $ 1,760.00

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Printing invitation card 2 days $ 800.00
Give Out Invitations to Special Guests 2 days $ 640.00
Prepare Special Menu for Launch Day 1 day $ 320.00
Executing the event 13 days $ 12,040.00
Starting event 5 days $ 1,760.00
Grand Opening 1 day $ 400.00
Serve Guests with Special Dishes at
Discounted Price
2 days $ 560.00
Present Guests with Souvenirs 2 days $ 800.00
Event promotion 7 days $ 9,840.00
Promoting through social media 2 days $ 8,000.00
Promote Event in Digital Media 2 days $ 640.00
Release Special Offers for Event 3 days $ 1,200.00
Closure 1 day $ 440.00
Closing the event 1 day $ 440.00
1.8 Resource Plan
Resource Name Type
Max.
Units
Std. Rate Cost/Use Accrue At
Base
Calendar
Event planner Work 100% $ 50.00/hr. $ 0.00 Prorated Standard
Organizer Work 100% $ 40.00/hr. $ 0.00 Prorated Standard

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Financial
manager
Work 100% $ 35.00/hr. $ 0.00 Prorated Standard
Quality analyst Work 100% $ 35.00/hr. $ 0.00 Prorated Standard
Event manager Work 100% $ 55.00/hr. $ 0.00 Prorated Standard
Chef Work 100% $ 40.00/hr. $ 0.00 Prorated Standard
Raw materials Material $ 10,000.00 $ 0.00 Prorated
Additional cost Material $ 8,000.00 $ 0.00 Prorated
Volunteer Work 100% $ 35.00/hr. $ 0.00 Prorated Standard
1.9 Acceptance Criteria
It is identified that after the launching of the restaurant all the deliverables of the
project mainly reside with the Vice president of marketing. It is identified that the VP of
marketing generally helps in maintaining small team of three advisors for making sure that
the entire event is successfully completed by meeting the objectives and scope of the project.
It is identified that after the launching of the restaurant, the restaurant can be able to provide
proper services to the customers of the organization.
1.10 Other requirements
The Launching of new Butcher and Steak House Restaurant must be advertised so
that more customers can visit the restaurant, which further helps in enhancing the revenue of
the restaurant.
ACCEPTANCE
Approved by:
___________________________________________ Date:____________________
<Approvers Name>

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<Approvers Title>
2. Work breakdown structure
WBS OUTLINE & DIAGRAM TEMPLATE
PROJECT TITLE COMPANY NAME
PROJECT MANAGER DATE
Butcher and Steak House resturant
23-05-2018
Launching a new Butcher and Steak House Restaurant
Launching a new Butcher and Steak House Restaurant
1 Project planning phase
1.1
Development
of event plan
1.2
Developing
quality
1.3
Communication
plan
1.1.1Resources
needed for the
event
1.1.2Financial
plan for the
event
1.2.1 Checking
quality of the
raw materials
1.2.2
Analyzing
risks that
affects project
quality
1.3.1
Communication
roles
1.3.2
Communication
tools and
methods
2. Initiation phase
2.1 Preparing
launching plan
2.2
Feasibaility
study
2.3
Estabilishing
project
2.1.1
Involvement
of top
management
2.1.2
Identyfying
the need of
launching
business
2.2.1
Undertaking
cost benefit
analysis
2.2.2
Undertaking
feasiability of
the project
2.3.1
Identyfying
people neededk
2.3.2
Identyfying
people needed
3 Making arrangements
3.1
Determining
target
3.2 Making
arrangements
3.3 Inviting
audiences
3.1.1
Determining the
audience that
are needed to be
targeted
3.1.2
Identyfying the
requirements of
the audience
3.2.1
Decorating
resturant
3.2.2 Hiring
chefs
3.2.3 S electing
food menu
3.3.1 Printing
invitation card
3.3.2 Give Out
Invitations to
Special Guests
3.3.3 Prepare
Special Menu
for Launch
Day
4 Executing the event
4.1 S tart
Event
4.2 Event
promotion 4.3 Closure
4.1.1 Grand
Opening
4.1.2 erve
Guests with
Special Dishes
at Discounted
Price
4.1.3 Present
Guests with
4.2.1 Promote
Event in
Digital Media
4.2.2 Release
Special Offers
for Event
4.3 Event
closure
Figure 1: WBS
(Source: Created by Author)

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3. Gantt chart
Figure 2: Gantt chart
(Source: Created by Author)

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4. Stakeholder management plan
4.1 Roles and responsibilities
Name Role Responsibility
<Please Fill> Event planner  The event planner will create proper plan in
order to launch the Butcher and Steak House
Restaurant
<Please Fill> Organizer  They are generally responsible for
restructuring the team and assigns them tasks
for completing the tasks and duties for
launching Butcher and Steak House
Restaurant
<Please Fill> Financial
manager
 They are generally responsible for reviewing
various types of financial reports and assist in
preparing activity reports.
<Please Fill> Quality analyst  Quality analyst will generally engages in
developing test plans for identifying the
quality of the project.
<Please Fill> Event manager
 The event manager is responsible for
arranging for the project so that the restaurant
can be launched successfully.
<Please Fill> Chef  The Chef arranges for the food so that
proper food service is provided to the
customers.
<Please Fill> Volunteers  The volunteers engage in managing the work
activities that are required to be done for
website launch.
4.2 Stakeholder analysis
Stakeholders Influence Impact
Event planner High High
Organizer Low High
Financial manager Low High
Quality analyst Low High
Event manager High High
Chef Low High
Volunteers Low High

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4.3 Stakeholder management strategies
Name, position,
etc. Interest Message Communication
Channel Frequency
Event planner Objectives
and project
scope
The messages
must be
related with
achieving
project goals
and
objectives.
Face to face Once
Organizer Inform
about the
status of the
event
The project is
on track
Face to face,
conference
Weekly
Financial manager About the
project
budget
Informs
whether the
project is on
track or not
Face to face,
conference
Monthly
Quality analyst Informs
about
quality
Analyzes
whether the
event meet the
objectives of
the restaurant
or not
Face to face Weekly

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5. Risk management plan
Risk Evaluation Impact Probability Responsible
person
Mitigation
strategies
Improper
slippage
Due to
inappropriat
e tracking,
the event
manager
faces
difficulty in
finishing the
project.
Very High Very High Event planner Proper
tracing of
schedule on
weekly basis
can mitigate
this issue.
Inappropriate
arrangement
Due to
improper
management
it is quite
difficult to
organize the
event
High Medium organizer It is very
much
essential to
organize the
event
successfully.
Lack of
budget
If the budget
of the
project is
not properly
assumed
then it can
Very High High Financial
manager
It is quite
essential to
estimate the
budget quite
effectively
undertaking

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create lot of
financial
issues.
proper
market
analysis.
Inexperienced
event
managers
If the event
manager are
less
experienced
then can
face
difficulty in
launching a
new Butcher
and Steak
House
Restaurant
Medium Medium Event
manager
It is very
much
necessary to
hire
experienced
event
managers
Probability
Very high Lack of
budget
Improper
slippage
High Inappropriate
arrangement
Medium
Inexperienced
event
managers

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LowVery low
Very low Low Medium High Very high
Impact
6. Event evaluation
It is identified that the event was mainly undertaken in order to launch new Butcher
and Steak House Restaurant. As per the project planning, it is reflected that the website
launching will be finished within the duration that is around 61 days by utilizing budget of
around $38,400. The launching of the restaurant will be helpful in targeting the audience and
it assists in providing an opportunity to the restaurant to drive the traffic of the audiences.
Furthermore, it is identified that there are number of risks that are associated with the event
that need to be mitigated by taking proper steps.

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