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THE COMPANY i.
Company Description Pizza Cinco is a privately-owned pizza restaurant offering a product menu
that does not currently exist in the area. Our customers are many of the young families and students in the area. ii.
Mission St Statement Pizza Cinco is a pizza house that will meet the needs of all our customers
and provide them a friendly and pleasant atmosphere. iii.
Value Proposition Pizza Cinco will offer different taste and flavors of Pizzas complements
with coolers and hot subs. It also provides the best service. It has friendly atmosphere at the same time approachable staffs and crews. It is very accessible to others.
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PRODUCTS AND SERVCES
At Pizza Cinco we mae a wide range of pizzas in terms of sizes and flavors et al! we prepare and serve pizza and other related items. "e will also adopt full-service restaurants and #uic-service style. Our intention of starting Pizza Cinco is to mae profits from the pizza. $ere are some of our products and services!
• • • •
%it-down service &aeout and delivery Providing pizza delivery services Providing pizza carry-out services
Sample Menu
MAR!ET ANA"YSS Market Trends
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&he Pizza Cinco offers different taste of pizzas and refreshments. 'any will crave these ind of pizzas. &he pricing is affordable and has the best services. Pizza Cinco will trend in the maret because most of competitors offer different service and products. Our Target Market
"hen it comes to pizzas and refreshments( there is indeed a wide range of available customers. In essence( our target maret can)t be restricted to *ust a group of people( but all those who love pizzas and of course those who would want to try it out. In view of that( we have conducted our maret research and we have ideas of what our target maret would be expecting from us. &hese are the groups of people we intend mareting our pizzas to! • • • • • •
+overnment Officials ,usiness People %tudents &eachers &ourists veryone who resides in our target locations.
Our Competitive Advantage
Our aim of starting Pizza Cinco is to build a business that can grow within the first / years of establishing the business to best among others and also to sell our Page | 3
franchise. "ith that in mind( we have been able to come up with competitive strategies that will help us compete favorably in the industry. As we found out( most of the people go to the city for having pizza. Pizza Cinco will be a very accessible pizza house which offers the best services among our target maret. Another competitive advantage that we have is our wide range of pizzas in terms of size and type that can meet the needs of a wide range of customers including different taste and flavors. "e have stated the art facility and e#uipment that has positioned us to meet the demand of products even if the demand tripled over night or if we have a massive order to meet and emergency need.
SWOT Analysis •
Stren#t
%$Page | 4
Our strength lies in the fact that we have a wide range of pizzas in terms of size and type that can meet the needs of a wide range of customers including different taste and flavors complements with coolers and hot subs. "e have state of the art facility and e#uipment that has positioned us to meet the demand of products even if the demand tripled over night or if we have a massive order to meet and emergency need. •
&ea'ness%
&he fact that we are setting up a pizza with other leading pizza shop might liely pose a challenge for us in breaing into the already saturated maret in %agay City. Our weaness might be the availability of the ingredients of our pizzas that are not available in the area. ,ut nevertheless( we have plans to launch out with a big bang. •
Opportunities%
&he opportunities available to us are unlimited. specially the location( wherein it is nearly stated at the schools and other established area and very accessible. 'any customers will attract to the place where it is designed abstractly with red-orange color. •
T$reat%
&he threat that is liely going to confront us is the fact that we are competing with other businesses which offer foods and drins services within the location of our business. Of course( they will compete with us in winning over the available maret.
MAR!ETN( P"AN
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i.
Marketing Channels Pizza Cinco marets its product within the area. It also provides flyers
and tarpaulin posted in the area. &he pizza house will also create its 0aceboo account which promotes its product. ii.
Sales Target Pizza Cinco aims to have a /1 increase of total sales every year. ,elow are the sales pro*ections that we were able to come up with for
the first three years of operations! )irst Year*% ₱2(33/(///.// Secon+ Year*% ₱4(53(///.// T$ir+ Year*% ₱4(636(///.// • • •
Please note that the above projection might be lower and at the same time it might be higher.
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MANA(EMENT AND OR(AN,ATON
'anagement will establish sound operating guidelines by which to conduct the day to day operations for Pizza Cinco. Staffing
Pizza Cinco is expected to employ from 3 to 2 employees. 'anagement has adopted an effective interview process designed to staff the restaurant with highly #ualified people for each position. ach applicant will be rated and evaluated according to a pre-defined set of standards adopted for each position. ,acground checs will be utilized for designated positions. 7ecruiting efforts will center on referrals and the direct recruiting efforts of the general manager. xpected staffing levels for both full and part
)ull Time -
Part Time -
Pay Ran#e
time positions for the restaurant are shown in the following table8 Position Owner9'anager :; Assistant 'anager :; Pizza Coos :2; :; ₱2
Daily Operations & Prodution
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Pizza Cinco will be opened > days a wee for lunch and dinner necessitating multiple shifts. %chedules will be written by the assistant manager and posted every two wees. &he schedules will be written in a manner that allows management to increase or decrease hourly labor according to sales volume in order to maintain a consistent labor cost control. &he menu has been created in a manner to allow the preparation of many recipe ingredients to be done ahead of time. Proper labeling and rotation techni#ues( accompanied by ample storage facilities will ensure that high #uality prepared product will be sufficiently available to meet the demands during pea business hours. 7eplenishment and ongoing preparation will continue during off pea business hours. 'anagement will be responsible for ordering( receiving and maintaining sufficient inventory to meet production demands. Ordering schedules will be staggered with perishable products being ordered multiple times per wee to preserve freshness. %tandard grocery and supply orders will be ordered less often( according to a predetermined schedule and storage capacity. 'anagement will adopt the use of operational checlists to verify that each wor shift has been properly prepared for and to insure the operational standards are followed before( during and after wor shifts. &he counter service style of Pizza Cinco easily accommodates both taeout and dine-in. &he modest size of the dining room will create a cozy atmosphere for guests while maintaining the simplicity of the counter service style of service. &he restaurant layout( including the dining room( itchen and serving line( has been designed for
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efficiency and flexibility to accommodate the fluctuation in customer traffic and pea meal periods. &he production of our menu for wal-in guests begins with a friendly greeting by the order taer at the service counter. +uests will pay immediately upon ordering except for phone orders( in which case the order will be paid at the time of order picup. Orders will remain open until payment has been received and recorded. &he pizza maer will begin the preparation process by assembling the pizza and sandwich items and then passing to the pizza station for cooing. &he pizza station attendant will be responsible for cooing and pacaging the finished product( and then placing the order in the pass thru picup window. A counter server will separate taeout orders( and place them in the appropriate holding cabinets the guest arrives for picup. ?ine-in orders will be assembled on a service tray and the guest will be notified when their order is ready. Constant monitoring of the table by all staff will ensure that dirty dishes are cleared promptly and drins refilled regularly. Once the guest has left the table( the service staff will immediately clean the table and prepare it for the next seating. &he itchen preparation line has been designed to be operated by a minimum staff of and a maximum of 2 coos . &his design allows line staffing to be ad*usted to the business volume. %hift changes for all staff will entail cleanup( restocing and preparation. All monies will be settled at the end of each shift. &he closing shift will involve designated Page | 9
closing duties that will leave the restaurant clean and fully prepared for the next day opening crew.
Customer Servie
Customer service at Pizza Cinco will be given special emphasis throughout the operation. Customer surveys estimate that only in 2/ customers that have a problem in a restaurant will tell management about it. It will be our goal to provide a product in a manner that exemplifies highly responsive and proactive customer service. &raining programs will include specific material to teach our employees about service attitudes( customer perception and how to deal with guest complaints. 'anagement will conduct periodic staff meetings intended to review policy( increase guest satisfaction and to eep a general line of communication between staff and management. All guest complaints will be empathetically acnowledged by the staff and immediately referred to management. Programs will be in place to systematically deal with various types of guest complaints. 'ore serious complaints will be documented and ept on file. Customer feedbac will be accomplished by customer surveys or the use of mystery shoppers.
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Management Controls
'anagement will practice sound management procedures in order to control costs( insure #uality of product and provide friendly customer service. &he following systems will be used by management8 Time Atten+ance System. &he restaurant will use an automated time and
attendance system. 'anagement will evaluate systems that are integrated into the PO% system as well as stand-alone time cloc systems. $ourly labor cost control and the ability to transfer information to our payroll processing will be ey factors in system selection. Sc$e+ulin# System. 'anagement will adopt a scheduling system that expedites the
preparation of schedules( reflects anticipated labor budgets( and helps to regulate labor cost. Operations C$ec'lists. &he restaurant will be managed with the use of various
checlists. Consistent use of checlists will help to maintain #uality control while ensuring that established procedures are followed. Checlists will be used by various personnel for customer service( purchasing( receiving and storage( preparation( cleaning( shift changes( opening and closings. Or+er (ui+e. &he restaurant will use an item specific order guide to trac order history
and maintain designated levels of product in inventory. &ee'ly n/entory. 'anagement will conduct a weely inventory to determine valuation
for use in the preparation of weely profit and loss reports.
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Daily n/entory Trac'in# . ?aily inventory will be taen on specific items. 'ovement
will be compared to sales data to ensure designated products have been properly accounted for. Cas$ Au+its. 'anagement will conduct periodic cash audits for all cashier stations.
%urprise shift audits are an effective tool to determine cashier9bartender under ringing. Sa0ety Re/ie1s. Periodic safety assessments will be performed to ensure that
employees and guests are not exposed to dangerous or harmful conditions or actions. "ia2ility Re/ie1s . Periodic assessments will also be done to evaluate the liability
exposure of the restaurant. Alcohol awareness( employee relations and guest treatment will be scrutinized from time to time.
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)NANCA"S Soure of !unds
0unding for the venture will be provided by contributions from the partners and proceeds from ban financing. &he proposed sources of funds are as follows8 Source o0 )un+s
Amount
?aryl %. 'elo @ Owner
₱2//(///.//
,an oan
₱//(///.//
&otal
₱4//(///.//
The bank loan will be guaranteed by Pizza Cinco, and by the owner, Daryl Melo.
Pro"etion for #nome
Pizza Cinco pro*ects an average of total income of therefore( the total income annually is reaching to income is amounting of
26/(///.//. ₱
3(/// ₱
2(33/(///.//. ₱
every day. %o
&he first monthly
"herein the capital being used in starting up the
business is gained after one month.
Capitali$ation and !inanial Pro"etion ur !irst month, total e"penses. Page | 13
7ent 7enovation of ,ldg. Interior ?esign %alary Ingredients "ater and lectric bill
"ooden Chairs ₱>(///B4< seats &ables ₱>(/ B/ pcs. Total ₱3456789.99 #n the !irst year o! having this business, we have projected this total e"penses over a year. &otal Cost 7ent ₱5/(///9year 7enovation of ,ldg. ₱2/(///.// Interior ?esign ₱// %alary ₱266(3//9year Ingredients ₱63/(///9year "ater and lectric bill ₱(///9year #uipment ,everage 7efrigerator ₱4(/// Pizza Oven ₱><(/// ?ough 'ixer ₱/ 0reezer ₱<(/// Other e#uipment ₱4/(/// "ooden Chairs ₱>(///B4< seats &ables ₱>(/ B/ pcs. Total ₱:6:9;6<99.99 )UNDRASN( AND USE O) )UNDS
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Pizza Cinco wants to raise /1 of its total sales. &hrough this( the needs will address( developing and maintaining the facilities and e#uipment and aims to expand this business and open branches in the different areas.
APPEND= %lossary of term Pizza Cinco$ It is the name of the business built by 'r. 'elo. %Cinco& is a %panish
word which means five( the five friends of 'r. 'elo who help him in building the business. %raphs for our Target Market
Total Percentage of our Target Market 3% 7% 10%
40%
10%
30% Students Business Peope
Residents !o"# $%cias
Teachers Tourists
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Organi$ational Charts
$&ner' (anager -sst# (anager Pi))a *oo+s
Prep *oo+s
*ounter ,eper
Profile of the Management and Organi$ation
Daryl Melo >O1ner? • •
D years) old +raduate in ,.A. ma*or in 0inancial Operation at Eniversity of the Philippines
/em @. Mislos >Asst. Mana#er? • •
22 years) old +raduate in ,.A.
Ma+elyn A. (uipo6 Arnel C. Hermosa April Anne Villa0lor >Pia Coo's? •