morrin carlin, griffin coakley , brendan dwyer, hannah mccarty, lawrence sang
DESCRIPTION
MA. SHACK. Morrin Carlin, Griffin Coakley , Brendan Dwyer, Hannah McCarty, Lawrence Sang. Mission Statement. Mac Shack aims to serve delicious and creative macaroni and cheese dishes with a number of variations to meet the numerous preferences of our customers. - PowerPoint PPT PresentationTRANSCRIPT
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Morrin Carlin, Griffin Coakley, Brendan Dwyer, Hannah McCarty, Lawrence
Sang
MASHACK
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Mission Statement• Mac Shack aims to serve delicious and creative
macaroni and cheese dishes with a number of variations to meet the numerous preferences of our customers.
• Mac Shack will focus on convenience and affordability, as service will be quick and easy, and prices will be low in comparison to our competitors.
• Our restaurant will exhibit a warm atmosphere that brings to life the home-style cooking of our dishes.
• Our goals are to be profitable, achieve reasonable growth, and become a local favorite as a niche restaurant.
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Corporate Strategy
Popular food for college students
Convenient and affordable Strong customer service
Revenue can grow quickly Potential for large profit
margins Can create variety of
dishes
Opening of other mac and cheese restaurants or other late night dining
Very little reputation may be difficult to get customers right away
No guaranteed cash flow from operations
Can be replaced by another niche restaurant
S W
O T
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Competition• Late night dining options that target college
students– Campus Corner, Winger’s, Domino’s
• Establishments that serve a niche food item– PB&U, Peace A Pizza, Meltdown
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Market Analysis
Population = 31,531Number of Students
= 24,0008 Colleges and
Universities
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Target MarketAmanda• 25 year old Bryn Mawr
College graduate• Marketing consultant
living and working in Wayne
• Does not have large budget after paying rent, loans, and bills
• Gets an hour off for lunch• Ideal lunch destination is
close, offers quick service, fairly inexpensive
Greg• 21 year old senior at
Villanova• Lives off campus• Works part time • Involved in campus
activities• Goes out with friends at
night to Main Line bars• Usually orders a snack
with her friends when he gets home
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Competitive Priorities
• Low Cost Operations– Efficient cooking processes – Scraps allocated appropriately – Negotiate costs with suppliers
• Consistent & High Quality– Well trained employees to maintain the Mac Shack Experience – Modern yet chic atmosphere– High quality ingredients
• Customization– “Craft Your Own Mac” menu option
• Development Speed– December’s “Mac Creation”
• Volume Flexibility– Cognizant of our target market’s schedules to better anticipate demand
fluctuations
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Core Competencies and Processes
• Skilled Workforce– Well trained in all front line operations including serving the
food, working the register, and waiting on customers
• Quick and Consistent Delivery– Processing orders as efficiently as possible
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Menu Selection
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Quality Strategy & Control
• Strategy– Customer satisfaction– Minimization of defects– Lean System
Avoiding overproduction Appropriate inventory levels Effective utilization of employees Culture of continuous improvement
• Control– Input Quality
Careful selection of suppliers– Goods & Services Quality
Clean and organized work space/equipment Control Charts
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C-Chart for Daily Complaints
0 1 2 3 4 5 6 7 80
2
4
6
8
10
12
14
Daily ComplaintsLCLUCLNominal Line
Days
Num
ber
of C
ompl
aint
s
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Supply Chain Inventory
Management• Main Suppliers:
American Italian Pasta Company Coca-ColaKraft FoodsHanover Foods
• Continuous Review System
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Variable Costs and Profits
• Cost of food products very low• Menu items fairly inexpensive• Weekly revenue = $812.85• Weekly variable cost = $105.18• Weekly profit = $707.67• Annual profit = $36,799
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Fixed Costs• Maintenance = $5,000/yr• Marketing = $5,000/yr• Rent = $30,000/yr• Utilities = $4,500/yr• Wages
– Behind the counter employees (6) – 20 hrs/week, $9.50/hr– Cooks (2) – 30 hrs/week, $11/hr
• Total weekly fixed costs = $1,375.77• Total annual fixed costs = $71,540
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Startup Costs• Kitchen equipment = $25,230• 8 tables with 4 chairs each = $4,160 • Construction costs = $15,000• Training = $5,000• POS system = $5,000• Marketing = $26,000• Starting inventory = $1,874.88• Other miscellaneous expenses = $1,368• Total startup costs = $83,632.88
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Total First Year Profits
Projected Variable Profit $36,799
Fixed Costs $71,540
Operating Profit -$34,741
Startup Costs $83,632.88
Total First Year Profits-
$118,373.88
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Conclusion• Fills a void in the market
• Specialized product
• Expected growth will facilitate increase in profits
• Local favorite