1. SHOT IN THE DARK Steve Agretelis Erica Gambardella Thomas O’Neill Will Magrann

2. Environmental Scanning  Kelly’s Taproom  The Grog Grill  Maloney’s Pub  Erin Pub  IT’S ALL THE SAME!!!

3. Shot in the Dark Overview  Novelty Shots bar  Unique menu  Exciting customer experience  Club style with large dance floor and local DJs

4. Core Competencies  Menu/Atmosphere – specialty drinks, dance floor, dynamic decoration  Bartenders/Service – efficient and enthusiastic bartenders, clean, customer involvement  Payment system – Shot Card, reduces waiting time, temporary paper cards available, mobile application

5. Market Analysis  Target Market: college students and post grads  Market Segments: males and females  Different preferences  Order Winners:  Shots bar for pre-gaming, unique customer experience  Unique menu  DJ and dance floor  Highly skilled bartenders  Competitive Priorities  Keep customers at the bar past 11:30pm/midnight  Offer new seasonal or celebratory shots for special events

6. Description of Processes  Core Competencies:  Variety of shots  Interactive and unique atmosphere  Prepaid machines  How do we translate materials and services into outputs for customers to ensure these core competencies provide value to customers

7. Process Strategy  Process Structure (Service Process and Product Process)  Customer Involvement  Resource Flexibility  Capital Intensity

8. Process Service/Product Structure  Product Structure  Our focus is narrow in the fact that we will only serve shots  the selection is highly customized because of the many options we have on the menu  Unique Presentation and name of shots  http://www.youtube.com/watch?v=uv9gE8Ny1qs seconds :50-1:35 http://www.youtube.com/watch?v=uv9gE8Ny1qs  Service Structure  Process divergence and flexible flow due to the high customer contact and interaction  However, services are standardized to ensure high level of quality and consistency

9. Customer Involvement  Presentation of Menu  Name of shot clearly visible  Shot themes/types in detailed bartender menu  Prepaid cards to increase efficiency and ease  Customer interacts with ATM or online

10. Capital Intensity  Relatively low capital intensity  Services and products depend on the ability of the employees to  Numerous functions, flexible flow, fluid scheduling  Volume Flexibility

11. Quality  Lean Environment  5 S’s  Sort, Straighten, Shine – employees arrive early to ensure clean, efficient, and familiar environment  Standardize – same process for every order  Sustain – management responsibility  Shot Card Feedback – questionnaires, ability for customer to earn complimentary drinks, continuous improvement

12. Suppliers Fine Wines & Good Spirits Costco Bulkbarproducts.com

13. Inventory Management Periodic Review System Review Period Target Inventory Level Adapted to Circumstances

14. Demand Management  Judgmental Forecasting  Customer volume: 150-200  Product Demand: average 4 drinks per person, 600- 800 total drinks per night (median: 700)  Time Series Forecasting  2-week moving average to predict next week’s demand

15. Initial Order  500 bottles of liquor  6 house liquors: vodka, rum, gin, whiskey, scotch, tequila  Order 50 of each, with the exception of vodka (70)  (50*5) + (70*1) = 320  Mixture of less common types of liquor  180  Mixers (non-alcoholic beverages)  Sodas, juices, syrups, etc.

17. Variable Costs Expected Profit of $2.32 on each Shot

18. Pricing  Competition’s Pricing  $3  Tip Included