2. MBA 606 Business Simulation New Restaurant Start-Up

3. Page 3 MBA 606 Simulation-as-Bridge – Experiential bridge Business Fundamentals to New Product Development Module Business Fundamentals to Strategic Management – Functional and process integration Marketing Finance Accounting HRM Operations, purchasing, logistics Teamwork and leadership Competitive analysis and strategy Business communication

4. Page 4 New Restaurant Start-up – Develop business plan – Pitch new restaurant concept to “investors” Oral presentation of business plan Cook and serve “signature dish” in head-to-head competition – Business Plan 10 written pages total 20-minute oral presentation Ideas from example business plan Emphasis on quality of concept, strategy, creativity, market position, etc. (not necessarily finance/accounting)

5. Page 5 Lexington’s Restaurant Market

6. Page 6 Menu – Comprehensive enough to support your concept Appetizers Salads Entrees Desserts Beverages

7. Page 7 Signature Dish – The one dish that exemplifies your concept 10 servings

8. Page 8 Signature Dish – Anything goes

9. Page 9 Division of Labor – Staffing Wait staff Kitchen staff Business group

10. Page 10 Business Team

11. Page 11 Kitchen Operations – Cooking Team

12. Page 12 Physical Environment and Ambiance – Floor plan – Décor – Table aesthetics – Staff appearance

13. Page 13 Location – Commercial real estate available in Lexington www.naiisaac.com www.haymakercompany.com

14. Page 14 Purchasing Shop for core ingredients Meat, produce, dairy, grains Food costs = 70% of retail High quality inputs Fresh Market, Whole Foods, Good Foods Co-op Low quality inputs Wal-Mart, Sam’s Club Your signature dish MUST include at least one Kentucky-sourced ingredient or input

15. Page 15 Ideas, Critical Success Factors

16. Page 16 TUESDAY – Best Practices Panel 8:30-10:00 – Group 1 Debbie Long (Dudley’s) Wayne Masterman (Portofino) Rob Ramsey (Ramsey’s) 10:00-11:30 – Group 2 Mike Wolken (Turf Catering) Rob Perez (Saul Good) Brian McCarty (Malone’s) Bruce Drake (Malone’s)

17. Page 17 TUESDAY – Kitchen Walk-thru Erikson Hall, Lemon Tree Restaurant – 1:30-2:00 – Group 1 – 2:30-3:00 – Group 2 – Kitchen staff only

18. Page 18 WEDNESDAY – Concept/Dish Spot Check  1:00-3:00  15-minute consultation meetings (Rm. 315)  with Executive Chef Ferrier On-demand consultation anytime 361-2128 (m) walter.ferrier@uky.edu

19. Page 19 THURSDAY – Test Kitchen Erikson Hall, Lemon Tree Restaurant 1:30-2:30 – Group 1 3:00-4:00 – Group 2

20. Page 20 FRIDAY – Business Plan & Tasting Competition Erikson Hall, Lemon Tree Restaurant – 10:30-12:30 – Group 1 – 2:00-4:00 – Group 2 20-minute time block – Oral presentation of business plan – 10 servings/plates of “signature dish” Served JIT Carefully measure prep & cooking time “Investors” will fund competing restaurants – Most start-up cash wins – Crazy idea Winning team may also have dish featured at local restaurant

21. …Questions?