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A Kitchen Management Project By Grant Klover. Proposed Changes for NECI on Main. The Project Goals of the Project The Idea Pros Cons Old and New Floor Plans Cost Projected Sales Further Improvements Plan to Phase in Conclusion. Table of contents. - PowerPoint PPT Presentation
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PROPOSED CHANGES FOR NECI ON MAIN
A Kitchen Management ProjectByGrant Klover
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TABLE OF CONTENTS The Project Goals of the Project The Idea Pros Cons Old and New Floor Plans Cost Projected Sales Further Improvements Plan to Phase in Conclusion
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THE PROJECT NECI on Main Restaurant Redesign.
Students will work with Kevin O’Donnell and Esteban Guevara with a budget of $100,000; on exploring the feasibility of moving the bar from the Chefs Table down to the main floor of NECI on Main, and creating a more open design for the Chefs Table as an event focused dining space. This creates possibilities for swapping Tapas and Farm to Table Dining locations and may have kitchen implications.
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GOALS OF THE PROJECT To come up with an idea that will present the
best solution to fit within the following criteria: Educational Impact Sales (potential) Volume (potential) Demand (potential) Staffing (will staffing needs change or stay the
same) Diversity/ flexibility Catering
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THE IDEA1. Move the Bar down from Chef’s Table
to the Main Floor2. Fill the hole between the Main Floor
and Basement3. Switch service of Tapas to the Main
Floor and Farm to Table to the Basement
4. Remodel Chef’s Table to be a more open catering space
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PROS Opens up CT to bigger catering/ meeting events The demand for F2T would be “artificially” increased
because of less seats Tapas has the potential to do 53% more business
because of gaining more seats Filling the hole between floors gives a greater
separation of space by helping decrease the noise level between floors
Because of bar placement the main floor will potentially look busier from the outside
Farm to Table would be more intimate/private dining Remodel’s attract new attention from the general
public
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CONS The market may not support a “white table cloth” or
a higher average check for Farm to Table The basement will discourage large parties from
eating Farm to Table, as it is harder to accommodate them
Farm to Table will be “hidden” like Tapas is now and could see a decrease in business
Construction on the main floor and filling the hole between floors would cause the restaurant to close
Potential for confusion with long time guests if not marketed correctly
Unless it is marketed better Catering currently doesn’t have the business to support a remodel
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CURRENT NOM FLOOR PLAN
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NEW NOM FLOOR PLAN
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CURRENT CT FLOOR PLAN
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NEW CT FLOOR PLAN
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COST All cost are Estimated Projections given to us by Eric
Seidel: Move the Bar down from Chef’s Table to the Main Floor
($25-30,000) This does not include an estimate on new carpeting or any other
décor changes Fill the hole between the Main Floor and Basement ( about
$10,000) Even if filling the hole only grants the main floor an additional 5
seats it would only take 87 turns at Tapas current check average of $23 to have this project pay for itself.
Remodel Chef’s Table to be a more open catering space ($5-10,000)
Once again this does not include an estimate for carpeting or décor changes
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PROJECTED SALES
Current
Covers Avg check Sales
F2T 75 seats 1744 $ 26.07 $ 45,466.08
Tapas 40 seats 1170 $ 23.54 $ 27,541.80
Total 2914 $ 73,007.88
Flip Flop
Covers Avg check Sales
F2T 40 seats 802 $ 26.07 $ 20,914.40
Tapas 75 seats 2208 $ 23.54 $ 51,965.66
Total 3010 $ 72,880.06
F2T $29 Check avg
Covers Avg check Sales
F2T 40 seats 802 $ 29.00 $ 23,258.00
Tapas 75 seats 2208 $ 23.54 $ 51,976.32
Total 3010 $ 75,234.32
F2T $30 check avg
Covers Avg check Sales
F2T 40 seats 802 $ 30.00 $ 24,060.00
Tapas 75 seats 2208 $ 23.54 $ 51,976.32
Total 3010 $ 76,036.32
F2T $32 check
avg
Covers Avg check Sales
F2T 40 seats 802 $ 32.00 $ 25,664.00
Tapas 75 seats 2208 $ 23.54 $ 51,976.32
Total 3010 $ 77,640.32
• These Charts are based on a 5 month average from October 2011, and the previous 4 months of 2012 (Jan, Feb, March, and April)
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FURTHER IMPROVEMENTS Build a catering/finishing kitchen
upstairs (2nd floor) If F2T is showing profitable sales,
switch where F2T and catering/meetings events are located This gives F2T more seats and it’s own
entrance so it can be a stand alone restaurant
Weatherize Patio for year round service
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PLAN TO PHASE IN: Phase 1 (minimum cost of $50k)
Switch what floor Tapas & F2T are served on (“free”) Move the CT bar down to the main Floor into the space marked “CT Bar” in the
above picture ($30k) Fill the hole between the main floor and basement ($10K)
This would be a great time to make any changes to carpet/ wall paint and also buy high-top tables (this can be taken out of the “un-budgeted” $50K)
Remodel CT to be a completely open floor plan (+/- $10k) Total Cost of Phase 1 ≈ $50,000
Phase 2 (minimum cost of $20K) If F2T is showing success with less seats at a higher average check in the
basement, Move F2T up to CT Build Catering/Finishing Kitchen in one of the office upstairs. (With no hood
system $10K. With a hood system $20K. This does not account for any ovens or hot-boxes that may need to be bought.)
Move Catering/ meetings from CT down to the Basement Total Cost of Phase 1 & 2 ≈ $70,000
Phase 3 (+/- $5-10K) Weatherize the patio to be used for year round seating (+/- $5-10K)
Total Cost of All 3 Phases ≈ $80,000
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CONCLUSION Without any construction the projected sales support switching what
floor Farm to Table and Tapas are served on This idea puts the bar in CT to a better use then it is currently being
used for, while opening up CT to be a more flexible catering/meeting space.
Based on the information given in this presentation we feel that the idea presented would be both practical and a worthwhile investment.
We are only using half of our budget to implement the first phase of the idea, leaving the other half to be used for things like: New Carpeting Décor High-top tables Paint Inventory for new bar Phase 2 & 3
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QUESTIONS?
