1. Samantha Meyer, Chelsey Stevens, Nichole Lewelling, Luis Ibanez
Jitterbug Cafe
Samantha Meyer, Chelsey Stevens, Nichole Lewelling, Luis Ibanez

2. Theme
We have an all american, family friendly, 50's diner atmosphere complete with jukeboxes, neon signs, and milkshakes. We serve a typical breakfast and lunch daily, while including espresso beverages and fresh, locally made pastries

3. Our Look !

4. Menu Breakfast Pastries Salads Soups Sandwiches Beverages Omelet
Pancakes
French Toast
Oatmeal
Bacon
Sausage
Pastries
Blueberry Muffin
Apple or Cherry Danish
Coffee Cake
Croissant
Apple or Cherry Pie
Salads
House Salad
Caesar Salad
Greek Salad
Fruit Salad
Soups
Broccoli and Cheddar Soup
Chicken Noodle Soup
Sandwiches
BLT Sandwich
Club Sandwich
Beverages
Fountain Drinks- Coke, Sprite, Dr. Pepper
Juice- Apple, Orange, Cranberry
Milkshakes
Coffee
Espresso- Latte or Cappuccino
Hot Cocoa
Tea- Iced or Hot
Lemonade

5. Budget Category Items Price Capital Goods Espresso Machine $2,500
POS System
$2,000
Reach in Refrigerator
$3,688
Flat Top Grill
$1,059
Dishwasher
$6,999
Reach in Freezer
$3,917
Pastry Case
$4,521
Ice Machine
$1,552
Drink Refrigerator
$1,389
Small Wares: paper goods, pots and pans, spatulas/mixers, storage containers, Bakery containers, To go items
Total
$30,125

6. Budget Front of House Decor Booths $2,500 Tile Flooring $400
Bar Stools
$1,365
Juke Box
$300
Wall decor
$500
Plates/Cups/Mugs/Silverware
$800
Total
$5,865

7. Budget: Food Costs $13,074 Total Monthly Food Cost Menu Item#
Menu Item
Cost per Serving ($)
Servings per Day ($)
Daily Total ($)
Monthly Total ($) 1
Oatmeal
0.67 60
40.20
1206 2
Fruit Salad
1.06 50
53.00
1590 3
Pancakes
0.16
9.60
288 4
Croissant
1.75 20
35.00
1050 5
Broccoli Cheddar Soup
1.35 30
40.50
1215 6
Caesar Salad
0.83
41.50
1245 7
BLT Sandwich
2.19
131.40
3942 8
Fountain Drinks- Coke
0.25
15.00
450 9
Milkshakes
0.76
45.60
1368 10
Drip Coffee
0.24
100
24.00
720
Total Monthly Food Cost
$13,074

8. Budget: Labor TOTAL= $2,496 Hours of Operation Monday – Friday:
Weekday Schedule:
Weekend Schedule:
Hours of Operation
Monday – Friday:
5:00 AM – 3:00 PM
Saturday – Sunday:
6:00 AM – 3:00 PM
Proprietors: $10 per hour
40 hours a week
Employees: $8 per hour
20-40 hours a week
TOTAL= $2,496 1
4:30AM-1:00PM 2 3
6:00AM-2:30PM 4
7:00AM-3:30PM 5 1
5:30AM-2:00PM 2 3
7:00AM-3:30PM 4
8:00AM-4:30PM 5

9. Suppliers
•Shamrock Foods-They carry mostly everything we need and they are local
•Caffe D’Amore- They are a specialty line supplier.
•Sysco- offers the about the same as shamrock foods.
•The search method was done online, researching many suppliers and narrowing it down to the top best suppliers (I.e. multi- unit, lower cost, communication) that are more convenient to our business.

10. Ordering system Minimum-maximum purchase system:
•Our inventory should stay consistent throughout the months.
•Storage procedures are in place.
•We won’t run out of a product or have to much for it to go to waste.
•Inventory would be monitored by the POS system.
•A physical inventory would be conducted every four months.

11. Receiving and storing •Policy and Procedures:
•All employees should be properly trained and aware of the P&P.
•Keep the receiving and storage area clean and always ready for deliveries.
•Do not sign off the delivery unless they are thoroughly checked and no mistakes were made.
•Employees receiving products must be able to lift and carry a max of 40 pounds.
•Making sure products are being properly rotated.
•Be able to distinguish and notify if any received product is damaged.
•Make sure all storing products are at their proper storing temperatures (i.e.. Milk in the fridge).

12. Receiving and storing
•Receiving and storing is important to our business because it minimizes the probability of errors, the possibility of harm, and reduces unintentional costs.
•Specific procedures:
•If a handling problem occurs a manager should contact the supplier and let them be aware of the situation, contract may be negotiated if failure to comply to our demands.
•We will ensure all product that was correctly ordered was received by not signing off until we know what is going to be done about the situation.
•Sanitation should be done everyday throughout the day. Special chemicals should be used for the appropriate product. Therefore the restaurant should always be in a clean condition.

13. Inventory Par Inventory System Advantages: Using multiple suppliers
Increase speed and efficiency of doing inventory
There will always be an appropriate amount of each product we need

14. Inventory Cont. Disadvantages:
At first it may be hard at first to find the correct par numbers but that will just take a couple months practice and trial and error
May need to adjust depending on each season or busy and slow times of the year
Because we are located in Phoenix AZ, winter would be a time to be ordering more and increasing our inventory numbers vs. summer when we may decrease our inventory stock to adjust for a slower time of business

15. Training New Employees
Developed our handbook from using ideas from different jobs we have had and how we want our business to run on a day to day basis
All new employees will be trained in house and on the job
We will have cashiers/wait staff and cooks
Each new employee will be given a copy of Jitterbug Cafe handbook
Throughout training there will be different tests over menus and recipes

16. Training New Employees
Employees will be trained by a current staff member that is currently working in that position
Trainees will not only shadow their trainer but eventually the trainer will be the one shadowing and this will help us see how they interact with customers and handle situations
Once training is complete, you will be given a final test and if you pass you will be hired on for the position you were trained