Assignment Task:
FINE DINING MARKET: As an intrepid entrepreneur, you are bucking the trend. Before you embark on this venue, you need to be realistic about what you are up against and ask yourself: Why is fine dining dying? Research this point and identify the potential pitfalls of your new direction. How will you prepare for each one of them?
CONCEPT: What is the concept of your new establishment? Will you cut ties with the original restaurant or will you keep the name and promote your re-invention? Precisely define your target market. Review Chapter 11 for correct structure and terminology. How will your concept impact your food preparation and purchasing choices? Your beverages? Your staffing? Be specific and demonstrate each one
LABOUR BUDGET: What will your labour force look like? Name each position for FOH and for BOH along with their wage rate and state whether each position is entitled to benefits. Explain how you derived the hours and rates. Use your weekly schedule and wages to build a labour budget for each month of the first year.
STAFFING AND TRAINING: Elaborate a plan for transforming your workforce into one suitable for fine dining. Will you train existing staff or hire a new team? What are the advantages (and cost advantages) to your decision? What are the disadvantages? What will your training plan look like? Describe the desired training outcomes. How will you apply behaviour modelling strategy and how it would apply in this specific case? What incentive structure could replace the usual tip arrangement to foster more of a team approach? (Explain this precisely with figures, percentages and examples). How will you address the possible push-back from staff to the new system? What is your guide for FOH and for BOH for handling guest complaints? How does it differ from a casual establishment?
COSTS: You must address the issue of rising costs. What cost-cutting measures will you embed in your FOH and your BOH operations? Be specific.