Aspect to consider before planning form Week N.1 to Week N.4
Research ingredients
Menu information
Operational roles
Due Date (all components): Week 4 Thursday
Plan from Week 1 to Week 4
□ Completed by Week 1
Assign roles in the team. Note:
Max 5 people in Kitchen service for each group □
□ Completed by Week 1
GM Require access codes for G-mail and Instagram account’s
Marketing Take individual pictures of your team members, consider adding name,
role and favorite food and send them to [email protected] for the web site pictures.
Consider the marketing campaign done by end of the week. Accounting
Begin to prepare the files for the financial reports. F&B
Consider the operation’s flow. Define SOP to be used for both groups.
Kitchen.
Begin to think about the menu’s components Aspect takes in consideration: origin of the ingredients, allergies, plate
selection
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□ Week 2 Follow up from week 1 □
□ Completed by Week 3
1st time in the restaurant: Service:
Inventories of: Linen, cutleries, glass □
Brainstorm Check for actuability
Compose Hypothesis Conduct trials Inventories Analyze Data Draw
Conclusions
Alpina Pre-Opening This paper will help you develop the concept for the restaurant in both service and kitchen domain to guarantee a pleasant flow.
Remember: The goal of this simulation it is to develop your managerial skill’s with a real life restaurant. Serving a fine meal, it just the result of a proper planning / management
“Each minute of planning will save hours in operations”
Bar manager – Check your Par- stock F&B – define the service steps. GM – define booking policies
Kitchen By the end of Week 3 have a draft of the menu both in English and
German with: allergies and Ingredients origins for each dish to be displayed.
Marketing.
Begin to advertise Alpina on social network and school’s screen.
Accounting Collect daily billing
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□ Completed by Week 4
By the end of the week, it must be ready:
Kitchen Final menu in English and German- See above. Send to Mrs Sammy [email protected] & Mr Konrad
[email protected] the finals menu with details listed above. Service
All the service procedure must be clear Billing Reports Workflow
GM.
Aware of the booking policies Have the Menu draft ready
Accounting
Have the selling mix matrix ready Have ready the production cost per portion Have ready the production costs for the various menu options
Marketing
Bookings plans Promoting actions
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□ Week 5 DRY RUN