Other resources we will use are human such as the

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Other resources we will use are human, such as the construct ion builders, architects to design the project's blueprint s, our staff members who will be extremel y importan t for the success of the renovatio ns once the restauran t re opens. We also need physical equipme nt and appliance s to make these renovatio ns successfu l. The kitchen will see a total restyling, with all new appliance s. The front of house will have all new furniture and linen and we will also have a whole new software for our computer s. Budget: Planning and Project Management V.1 Issued 30/07/2014 Page | 7
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design: $15.000 Demolitio n: $20.000 Construct ion: $72.500 Equipme nt, appliance s and software: $100.000 Clean-up: $ 5.000 Training: $ 2.500 Marketin g: $ 35.000 Cost-benefit analysis: Here you must calculate the costs involved with implemen ting the project and then compare this to the benefits that will come from the project. E.g. the project will cost the business $50,000 to implemen t 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 costs include the crew who will Project Management V.1 Issued 30/07/2014 Page | 8
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do the renovatio ns, new equipme nt, software, appliance s and furniture and all resources needed to carry out the works. The advantag e of spending this much money, is that in 2 years time the restauran t will see a 10% increase in its revenue. New pos system will save a lot of time when 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 altogethe r. Monitoring processes: Once the restauran t re opens, we will monitor whether it is successfu l through data collection of the online reviews left by the Project Management V.1 Issued 30/07/2014 Page | 9
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customer s. We will also send emails requestin g feedback to customer s who have booked with us and given consent to be contacted . Through this, we will also be able to figure out how many customer s came to the restauran t because of our marketin g campaign , to see if it is successfu l or if somethin g needs to be changed. Our new pos system will give us an insight on the popularit y of the dishes, by telling us which ones sell the most. Based on this we will be able to review customer' s preferenc es and create menus that best suit their tastes. Other things we will monitor are the Project Management V.1 Issued 30/07/2014 Page | 10
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staff turnover within a certain period of time, how many sales each employee makes, and how much of the revenue is spent on labour. Name and signature of project team/s: Martina Troppina, Restaura nt Manager Laura Friedrick, Restaura nt Manager Anthony Mano, General Manager Date: Project Management V.1 Issued 30/07/2014 Page | 11
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