We will also create a support system for all those

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We will also create a support system for all those employees who have questions and concerns. Through our open-door policy, all these questions will be answered and staff members will always have a chance to give their opinions on all the different matters that will arise. Resources Required: The first resourced we used when we decided to embark in this project, was government websites, which gave us an insight on all the permits and licences that are required for our plan. Other resources we will use are human, such as the construction builders, architects to design the project's blueprints, our staff members who will be extremely important for the success of the renovations once the restaurant re opens. We also need physical equipment and appliances to make these renovations successful. The kitchen will see a total restyling, with all new
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appliances. The front of house will have all new furniture and linen and we will also have a whole new software for our computers. Budget: Planning and design: $15.000 Demolition: $20.000 Construction: $72.500 Equipment, appliances and software: $100.000 Clean-up: $ 5.000 Training: $ 2.500 Marketing: $ 35.000 Cost-benefit analysis: Here you must calculate the costs involved with implementing the project and then compare this to to the benefits that will come from the project. E.g. the project will cost the business $50,000 to implement however the potential increase to sales that could be achieved is $60,000 per annum. The overall project will cost the company $250.000. These cost include the crew who will do the renovations, new equipment, software, appliances and furniture and all resources needed to carry out the works. The advantage of spending this much money, is that in 2 years time the restaurant will see a 10% increase in its revenue. New pos system will save a lot of time when
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cashing out after lunch and dinner service, which means less money spent on labour. This will make up for the cost of the new pos software altogether. Monitoring processes: Once the restaurant re opens, we will monitor whether it is successful through data collection of the online reviews left by the customers. We will also send emails requesting feedback to customers who have booked with us and given consent to be contacted. Through this, we will also be able to figure out how many customers came to the restaurant because of our marketing campaign, to see if it is successful or if something needs to be changed. Our new pos system will give us an insight on the popularity of the dishes, by telling us which ones sell the most. Based on this we will be able to review customer's preferences and create menus that best suit their tastes. Other things we will monitor are the staff turnover within a certain period of time, how many sales each employee makes, and how much of the revenue is spent on labour.
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Name and signature of project team/s: Martina Troppina, Restaurant Manager Laura Friedrick, Restaurant Manager Anthony Mano, General Manager Date:
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