LMDCB Inc. Grocery Store Restaurant Strategic Plan Brianna Grant, Maegan Hruby, Denise Saunders, Chandler Mikesea, Lauren Graczyk

Mission & Goals Mission: ● Our mission is to provide extraordinary customer service while upholding astonishing respect for our employees and customers. Goals: ● To obtain the highest quality levels possible ● Make sure each of our customer’s opinions are of high priority. ● To treat all employees fair as well as respect employees’ initiative and personal development.

Human Resources Issues: 1.Both hourly and salaried employees do not receive insurance. 1.Shift Managers are not salaried. Solutions: 1. After 90 days from hire hourly employees who are full time,will be able to receive the basic medical, dental, and vision,which is limited. Although salaried receive insurance with unlimited coverage and retirement benefits, tuition reimbursement and profit sharing. 1. Since the shift managers are not salaried they will receive a more than limited amount of coverage opposite from the regular hourly employees.

Marketing Solutions: 1.Grocery store & Restaurant Rewards Program- for every $50 a shopper earns they receive a point on their account. Once receiving 10 points, they receive a 25% off discount in the restaurant. 2.Grocery store & Restaurant wide game of Monopoly- spin of the United Supermarkets chain. 3.Boost store advertisement- Place signs throughout the store about restaurant, make announcements in peak hours of day about lunch specials to remind the customers. Issues: 1. Target market is grocery store shoppers and people that live nearby, but grocery store customers do not eat at the restaurant often. 1. It attracts more people that live in the neighborhood nearby, then it does grocery store shoppers.

Facility Layout & Design Issues: 1.The patio is not utilized due to harsh winds and dust. 1.The restaurant does not utilize the grocery store food. Solutions: 1. Screen in the patio, add a plastic cover to use in high winds and to block out dust. Allow customers to sit outside all year long. 1. Prepare and cook grocery store food in front of customers. Have a prep area in the high traffic area of the restaurant so customers can watch the food they will consume being prepared. We will also insert a glass barrier to avoid any contamination.

Food Production Issues: 1.Hours of Operation 2. Menu Options Solutions: 1. Current hours are 6am-9am, 12pm-2pm. Our recommended hours are 7am-10am, 11am- 2pm, and adding dinner service from 5pm-8pm. 2. Work with grocery managers to create daily specials. Have manager meetings before the restaurant opens to determine what to use on the menu that day.

Finances Issues: 1.Salary 2. Alcohol Solutions: 1. Take servers and other FOH positions off of salary and put them on a $2.13 hourly wage plus tips. 2. Make alcohol sales an option in the restaurant. and use the grocery store’s alcohol to save on costs.

Monitor Progress & Success ● Measuring the success of the solutions put into place allows for our team to measure our own effectiveness, as well as provide any additional help the restaurant needs. ● As stated in our goals, we strive to obtain the highest quality levels and customer satisfaction and will not settle for anything less than extraordinary.

THANK YOU!