BUS375 Management | Launching a New Butcher and Steak House Restaurant
Answer:
Scope of management plan, including project budget and resources plan
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.
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
- Promote Event in Digital Media
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:
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.
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 |
|
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 |
|
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 |
|
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 |
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 |
|
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 needed to be targeted |
3 days |
Tue 03-07-18 |
Thu 05-07-18 |
|
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 |
|
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 |
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 |
|
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 |
|
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 |
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 |
|
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 |
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.
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>
<Approvers Title>
Work breakdown structure
Figure 1: WBS
(Source: Created by Author)
Stakeholder management plan
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. |
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 |
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 |
Risk management plan
|
Risk |
Evaluation |
Impact |
Probability |
Responsible person |
Mitigation strategies |
|
Improper slippage |
Due to inappropriate 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 create lot of financial issues. |
Very High |
High |
Financial manager |
It is quite essential to estimate the budget quite effectively undertaking 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 |
|
| |
|
Low |
|
|
|
|
| |
|
Very low |
|
|
|
|
| |
|
|
Very low |
Low |
Medium |
High |
Very high | |
|
|
Impact | |||||
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.
References
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