“Adam’s BBQ” Take Out Restaurant Project Planning and Scheduling Presented By: Karen Castillo Ryan Sargent Lori Silva Julie L. Smith – Project Manager and Team Leader Patrick Swisher Chan Tsan

Project Charter Project Title “Adam’s BBQ” Take Out Restaurant Project Start Date July 01, 2009 Project Finish Date August 23, 2010 Project Manager Julie L. Smith Project Objectives Convert an Existing Building into a Fast Food Restaurant Focused on Healthy Texas-Style BBQ Food Establish Brand Recognition Turn Profit Promote and Expand Adam’s BBQ restaurant Approach Research Target Market Locations Research Local Organic Food Suppliers Purchase Restaurant Building Renovate Existing Building Establish Aggressive Marketing Plan Maintain Tight Controls on Operating Expenses Maintain High Customer Satisfaction

Scope Statement Executive Summary (Justification) Milestones Current Void - Fill A Void for Customers Seeking Fast, Convenient, High Quality BBQ Food Location: Pacific Beach Community Building ~800 Square Feet Milestones Research Phase Complete Market Research Procurement Phase Obtain Building, Equipment, and Permits Renovation and Style Complete Building Renovations Advertisement Launch Advertising Campaign Staff Hire Shift Managers and Employees Grand Opening – 8/23/10

Scope Statement - Continued - Business Objectives Product Description (Solution) “Adam’s BBQ” Takeout Restaurant will give San Diego what it has been craving, great BBQ! Adam’s #1 mission is to ensure customers are thoroughly satisfied, to satisfy that one single craving: Mesquite grilled baby back beef ribs and chicken. San Diego has waited too many years and now the wait is over! “Adam’s BBQ” Takeout Restaurant opens its first drive-thru restaurant August 23, 2010, located in the community of Pacific Beach at the corner of Mission Blvd. and Garnet Ave. serving the diverse community of skateboarders and BMWs.

Scope Statement - Continued - Business Objectives First three years of operation include: Maintaining Tight Controls on Costs and Operations Utilize Automated Computer/Internet Control Expand Marketing and Advertising Average Sales: 1-2 Million Dollars Each Year Keep Food Cost Lower than 35% of Revenue Keep Employee Labor Cost Between 16-18% of Revenue Improve Gross Margin: From 65.41% in Year 1 to 67.10 in Year 2 Goal: Attain 70.73% Gross Margin By Year 3 Promote and Expand the “Adam’s Experience” Open One Additional Restaurant in the First Years of Operation Achieve a Profitable Investment Return for Investors (ROI) Beginning Year 2

“Adam’s BBQ” Take Out Restaurant Product Description Milestones Complete Market Research Obtain Building, Equipment, and Permits Complete Building Renovations Launch Advertising Campaign Hire Shift Managers and Employees Grand Opening Not Included Full Service Sit Down High Volume Seating Alcohol Sales Organic Agriculture (Farming) Completion Success Criteria Restaurant Opens for Business Restaurant Transfer from Project Planning Team to Restaurant Management

Communications Management Plan Stakeholders Requirements Project sponsor/Primary Investor Need: To ensure that he is fully informed at all times about the project schedule and financial situation at each milestone Project Team Members Need: To Ensure Team Stays on Track and Completes Activities on Schedule Need: To Ensure Procurement (Vendors/Suppliers) of Organic /Environmentally Friendly Foods and Supplies Contractors (Construction) Need: To Ensure Building Renovation Follows Requirements of the Restaurant Floor Plan Business Owners/Residential Neighbors Need: To Ensure Near By Business Owners Understand Potential Dangers/Hazards - Pollution, Noise, etc.

Communications Management Plan Communications Summary Stakeholders Communications Name Delivery Method/Format Producer Due/Frequency Project steering committee Weekly status report Hard copy and short meeting Julie Smith Wed. mornings at 9 AM Sponsor and champion Monthly status report Donald Trump First Thursday of month at 10 AM Affected employees Project Announcements Memo, e-mail, intranet site, and announcement at department meetings May 1, 2010 Contractors Request for Quote (RFQ) Request for Proposal (RFP) Meetings Eve Garden As scheduled Suppliers Jon “Snake” Jones Marketing Flyers Tasha Goodyear Project team Short meeting All team members Tues. afternoons at 2:00.

Work Breakdown Structure

Project Schedule

For further information, please visit: Questions? For further information, please visit: http://adamsbbq.weebly.com/