the warehouse club
DESCRIPTION
Grant C. Klover Block A Financial Analysis & Excel Lab, October 2011. The Warehouse Club. Concept Overview. Two story Gastro Pub with focus on local sustainable cuisine and beers 1 st Floor is a bar and lounge with stage for live music 2 nd Floor is the restaurant with an open kitchen - PowerPoint PPT PresentationTRANSCRIPT
The Warehouse Club
Grant C. KloverBlock A
Financial Analysis & Excel Lab, October 2011
Concept Overview Two story Gastro Pub with focus on local
sustainable cuisine and beers 1st Floor is a bar and lounge with stage for
live music 2nd Floor is the restaurant with an open
kitchen The Warehouse Club will be located in
Montpelier in the warehouse building (58 State St Montpelier, VT 05602) behind Julio’s
Concept Paper
Location, Location, Location!
Floor Plan: Bar Layout
Floor Plan: Restaurant
Marketing Target Market
People over the age of 21
Business people from the two banks, post office, theater, and other local business on State St, that use the same parking lot as my establishment
Analysis of Market:People are looking for
local and sustainable food and beers
People want beer paring dinners as well as wine
Largest and only “Gastro Pub” in town
A lot of parking
Marketing Program
The Menu Appetizers: Local VT Pork Split Pea soup, with
Crispy Trotter and Ham Hock Local VT Charcuterie Assorted Local New England
Cheese’s
Entrée: Local VT Crispy Pork Belly, 4 cheese
mac-n-cheese, braised cabbage and kale
Local VT Pork Chops, Southwest Béarnaise, Au Gratin Potatoes, Sautéed kale
Misty Knoll Chicken Breast, potato roesti, pickled root vegetables, herb lemon caper brown butter sauce
Entrée cont: Winter squash strudel, sweet
potato puree and sautéed broccoli rabe
Braised Ommegang Abbey Ale Short Rib, creamy herb polenta, brussel sprouts, Abbey sauce
Dessert: Chocolate-Grand Marnier Tart,
Raspberry Sorbet Ommegang Abbey Ale Pot de
Crème, S`more Cheesecake, “Hot Cocoa” Ice Cream
Seasonal Fruit Cobbler, Vanilla Ice Cream
The Warehouse Club Menu
Menu Survey & Scatter ChartAppetizers Number Sold
Split Pea Soup 28
VT Charcuterie 33
Assorted Cheese Plate 35
Entrees Number Sold Pork Belly 18
Pork Chops 17MK Chicken 16
Winter Squash Strudel 18Short Ribs 27
Desserts Number Sold
Chocolate Tart 35
Campfire Dessert 32
Cobbler 29
Nutritional Analysis:
Costing Name Plate Cost
AppetizersSplit Pea Soup $ 1.54
VT Charcuterie $ 3.28 Assorted Cheese
Plate $ 1.94 Entrées
Pork Belly $ 4.79
Pork Chops $ 4.43
MK Chicken $ 2.83 Winter Squash
Strudel $ 2.78
Short Ribs $ 5.76 Desserts
Chocolate Tart $ 2.16
Campfire Dessert $ 2.14
Cobbler $ 1.75 Beverages Ommegang Abbey
Ale $ 1.37
Allagash Confluence $ 1.48
Magic Hat Encore $ 1.31
Pinot Noir $ 1.22
Pinot Grigio $ 1.11
The really important numbers…FC%: 27%BC%: 22.8%CM$ averages:
○ Appetizers: $6.41○ Entrée: $12.2○ Dessert: $4.32
Complete Project Workbook
Labor Salary: 3 Salary Employees
Myself, General Manager, and Sous Chef.
$11,250/month ○ 12.4%
Hourly paid wages and staffing days: Slow: $407 Average: $471 Busy: $614
$15,027/month 16.6%
Monday Tuesday Wednesday Thursday Friday Saturday Sunday
Shift Type Slow Slow Average Average Busy Busy Average
Title
Owner x x x x xSous Chef x x x x x
Manager x x x x x
Cook 1 x x x x x Cook 2 x x x x xPrep 1/ Cook3 x x x Dish 1 x x x x x
Dish 2 x x x x x
Waitperson 1 x x x x x
Waitperson 2 x x x x x
Waitperson 3 x x x x x
Waitperson 4 x x x x x
Waitperson 5 x x x x x
Busser x x x x xHost x x x x x
Bartender 1 x x x x xBartender 2 x x x x x
Show Me The Money!
Prime Cost: $55,263 or 61% The Industry Averages:
COGS (food & beverage) = 28 -32%Labor cost = 25-35%Prime Costs Full Service 60-65%Occupancy Cost Ratio Full Service 15%-20%Controllable Low = < 5% - Average = 7-8% - High = >10%
Total COGS $ 23,309 25.7%
Total Labor $ 31,954 35.3%
Total Controllable $ 10,601 11.7%
Total Occupancy $ 14,375 15.9%Net Income $10,366 11.4%
Summary
As Planned?What we learned?
Expectations?Changes?
Questions for Me?