The Mongolian Grill
TABLE OF CONTENTS
EXECUTIVE SUMMARY 2
PROBLEM STATEMENT 2
SITUATION ANALYSIS 2
Mission 2
Objective 2
Background 2
Strengths 2
Weaknesses 3
Opportunities 3
Threats 3
FINANCIAL ANALYSIS 3
Assumptions 4
ALTERNATIVES 3
EVALUATION CRITERIA 4
Key Success Factors 4
Key Uncertainties 4
ANALYSIS OF ALTERNATIVES 4
Criteria #1 4
Criteria #2 5
Criteria #3 6
RECOMMENDATION 6
ACTION PLAN 7
CONTINGENCY PLAN 8
APPENDICES 9
Appendix A 9
Appendix B 10
Appendix C 10
Appendix D 11
Appendix E 12
Appendix F 12
EXECUTIVE SUMMARY
John Butkus was considering changing the preliminary design of the Waterloo restaurant location to increase its capacity and serve customers more quickly. Mr. Butkus wants a design that will optimize the restaurants profit without compromising the customers dining experience. There are several design options available to consider: adding a second food preparation area, moving the cooking grill, both options and neither option. In order to find the best design option, I have used the detailed data collected from the London restaurant location by Mr. Butkus, as an estimation to evaluate different design options. For example, how long it took customers to go through the food preparation area, the average number of trips customer took, and the duration of the average meal time. Based on this data and current information in Waterloo restaurant location, a SWOT and financial analysis have revealed the strengths and weakness of each design. It is recommended that a combination design of adding a second food preparation area and moving the cooking grill should be used in the design change.
PROBLEM STATEMENT
John Butkus, the owner of the Mongolian Grill in Waterloo location, wants to find the design that will optimize the profit during peak business hours without compromising the customer’s dining experience. Also, he must take into consideration the inherent costs of making a change as well as the potential
EXECUTIVE SUMMARY 2
PROBLEM STATEMENT 2
SITUATION ANALYSIS 2
Mission 2
Objective 2
Background 2
Strengths 2
Weaknesses 3
Opportunities 3
Threats 3
FINANCIAL ANALYSIS 3
Assumptions 4
ALTERNATIVES 3
EVALUATION CRITERIA 4
Key Success Factors 4
Key Uncertainties 4
ANALYSIS OF ALTERNATIVES 4
Criteria #1 4
Criteria #2 5
Criteria #3 6
RECOMMENDATION 6
ACTION PLAN 7
CONTINGENCY PLAN 8
APPENDICES 9
Appendix A 9
Appendix B 10
Appendix C 10
Appendix D 11
Appendix E 12
Appendix F 12
EXECUTIVE SUMMARY
John Butkus was considering changing the preliminary design of the Waterloo restaurant location to increase its capacity and serve customers more quickly. Mr. Butkus wants a design that will optimize the restaurants profit without compromising the customers dining experience. There are several design options available to consider: adding a second food preparation area, moving the cooking grill, both options and neither option. In order to find the best design option, I have used the detailed data collected from the London restaurant location by Mr. Butkus, as an estimation to evaluate different design options. For example, how long it took customers to go through the food preparation area, the average number of trips customer took, and the duration of the average meal time. Based on this data and current information in Waterloo restaurant location, a SWOT and financial analysis have revealed the strengths and weakness of each design. It is recommended that a combination design of adding a second food preparation area and moving the cooking grill should be used in the design change.
PROBLEM STATEMENT
John Butkus, the owner of the Mongolian Grill in Waterloo location, wants to find the design that will optimize the profit during peak business hours without compromising the customer’s dining experience. Also, he must take into consideration the inherent costs of making a change as well as the potential