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Prosim: Turnaround & Restaurant Mogul
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Prosim: Turnaround & Restaurant Mogul
- Sarah Smith
- Spencer Smith
- Anna Solari
- Marina Stamas
Application of Diagnostics
Turnaround:
- Analyzing past reports and making necessary adjustments for future decisions
Problems
The Key to Multiple Successful Restaurants
Meeting Profit Goals
- making effective decisions in the time it takes to run the simulation
-following the guidelines that ProSim has set up to show what is expected
Staffing:
-Unpredictability (outside factors)
Purchasing:
-Balancing waste levels and inventory stock outs
Pricing:
-balancing the food costs to the expected margin
Menu Design/Engineering:
-Choice of menu items and placement of entrees
Beverages: Domestic Beer, Decaf Coffee, Coffee, and Imported Beer
- Creating a strong beginning product(initial restaurant) by knowing your target market
-Understanding how every operation in the restaurant can directly affect one another
How to Solve Problems
SAMS Overview
Beverages: Hot Chocolate, Chocolate Milk, Milk, Soda
- Find the root of the problem
-Analyze relevent reports
-Use reports to adjust issue
-Keep in mind customer comments/ gazat levels
-Run simulation/ Trial and error week by week until problem is solved
Business Overview
Waste: 1.5%
Staffing: 30.1%
Food Cost: 24.5%
Revenue: $11,609
Profit: $3,220
Questions?
Waste: 1.6%
Staffing: 19.1%
Food Cost: 25.3%
Revenue: $22,837
Profit: $9,456