1. Business Planning and Strategic Implementation Simulation

2. Page 2 Business Plan Simulation – Restaurant-as-metaphor for any product, service or industry – Point of Application Strategic Management concepts New Product Development and Innovation concepts Business Plan Development and Presentation –Integration of Business Functions and Processes Marketing Budgets & Accounting Human resource management Operations, purchasing, logistics Teamwork and leadership Competitive analysis and strategy Business communication

3. Page 3 New Restaurant Start-up – Develop business plan Ideation, strategy development, budgets – See new restaurant business plan PPoint template – See new restaurant budget Excel template – Shop for, cook and serve signature dish Four servings: Two for presentation, two for buffet Trial run at Lemon Tree kitchen, or your home or apartment? – Pitch new restaurant business plan to investors Oral presentation of business plan (20 minutes each) Test-taste signature dish during lunch

4. Page 4 Lexingtons Restaurant Market

5. Page 5 Menu – Comprehensive enough to support your concept Appetizers Salads Entrees Desserts Beverages

6. Page 6 Signature Dish – Design one dish that exemplifies your concept

7. Page 7 Signature Dish – Anything goes, but…

8. Page 8 Roles and Responsibilities Business Manager Business Planners/Analysts Real Estate Analyst General Manager Executive Chef Sous Chef(s) and Cooks Wait Staff Dishwashers

9. Page 9 Business Team – Business plan, analyze, budget, present

10. Page 10 Kitchen Team – Shop, cook, plate-up, clean-up, etc.

11. Page 11 Wait Staff – Set table, serve, explain, bus table, clean-up

12. Cooking Techniques & Equipment TechniqueEquipment Grilling Hardy meat, chicken, fish, veggies, bread Weber charcoal grill Sautee, sear, blacken Delicate/thin meat, chicken, fish, veggies, eggs 20,000 BTU stovetop burner aluminum skillets cast iron skillet Boil, poach, blanch Veggies, pasta, rice, shrimp, lobster Stovetop burners Pots: 2 qt. to 4 gallons Propane burner (for big job) Page 12

13. Cooking Techniques & Equipment TechniqueEquipment Roast, Pan Roast Meat, chicken, fish Dual wall oven Regular Convection Baking Veggies, bread, casserole, eggs Desserts Pseudo-fried breaded items (meats, veggies) Dual wall oven Regular Convection Smoking Meat, fish Electric smoker Griddle Pancakes, Electric griddle Page 13

14. Us Merrick Inn Dudleys Location

15. http://www.haymakercompany.com/ http://www.naiisaac.com/ Drive around town on your own… Page 15

16. Page 16 Physical Environment and Ambiance – Floor plan – Décor – Table aesthetics – Staff appearance

17. Simulation Schedule Now Simulation Overview Q&A Tuesday Discussion Panel 9:00-10:30 a.m. Rob Perez (Saul Good) Doug Emerson (Windy Corner) Kitchen Walk-through (Erikson Hall, Lemon Tree) 2:30-3:30 – Group 1 3:30-4:30 – Group 2 Page 17

18. Simulation Schedule Wednesday 9:00-12:00 Restaurant Concept/Signature Dish Spot-check Gatton Rm. 309 30-minute consultation meetings with Wally –Sign-up sheet Thursday Test Kitchen 8:00-11:00 a.m. 8:00-11:00 a.m. at Lemon Tree kitchen Any time at your own place… Page 18

19. Simulation Schedule Friday Best New Restaurant Business Plan Competition + Tasting 11:00-12:30 Group 1 1:30-3:00 Group 2 Some perspective… – Presentations on each half-hour – Know how long it takes to prep, cook, plate-up, serve your teams dish…work backward from your presentation time to figure out when to start cooking – Serve dish within 4-5 minutes of presentation start – Invite judges to dig in … Page 19

20. …take a closer look…