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Restaurant Assistant
CS410 – Fall 2004
Group 2
2
Restaurant AssistantGroup Members
Janet BrunellePresident
Himanshu KeskarCEO
Devin HurstProject Manager
Presenter
Joel HallFinancial Analyst Budget
Coordinator
Matt DavisSoftware Developer
Technology Consultant
Moon Bong SongMarketing Analyst Financial Analyst
Roman TrifonovSoftware Developer
Graphic Expert
Steven OkinskyDatabase Administrator
Web Developer
Kevin McCarthySenior Financial
SpecialistWachovia
Mike KnucklesBusiness Attorney
Jeff GravesNorfolk Health
Inspector
Owen Devince Virginia Beach
Health Inspector
15 December 2004
15 December 2004 3
Restaurant Assistant
Outline
Industry problems and solutionsRA designPossible risksProject plans/briefMilestones and deliverablesProject budgetResource planStaffing plan
4
Restaurant Assistant
Problem Statement
Current restaurant methods used to monitor expiration dates and inventory are leading to profit and time loss.
15 December 2004
5
Restaurant Assistant
Profit
Efficient use of food inventory
Expired food is thrown out
Sick customers exposed to food-born illnesses
Health standard inspections
Fines
Reputation
Time
Checking inventory that is needed
Monitoring inventory conditions
Keeping up with HAND WRITTEN reports
Problem Characteristics
15 December 2004
6
Source: Interview DataThrown Out
Prepared
0
10
20
30
40
50
60
70
80
90
4
69
14
87
4
35
14
77
8
28
Thrown Out And Prepared
(7)Chain(3)Buffet(2)Fine Dining(3)Independent-Mid(2)Mom and PopSeries6
Pre
cen
tag
eRestaurant Assistant
Thrown Out And Prepared
* Names of restaurants have been disclosed
See SBIR page 4815 December 2004
15 December 2004 7
Restaurant AssistantIdeal Food Preparation Cycle
Inspect Inventory
Perfect Cycle
Current Method
Place OrderInspect Delivery
Put In Inventory
InventoryPrepare
FoodCook Food Serve Food
• Low inventory
• Expired items
• Damaged items
• Received items not ordered
• Didn’t receive some items ordered
Supplier can’t fill your order
• Didn’t rotate inventory FIFO
• Didn’t update inventory report
• Didn’t inspect food tags for expired items
• Didn’t discard bad food items
• Didn’t write down reports for expired items / food temperatures
• Prepared food in unsanitary conditions
• Didn’t follow recipe correctly
• Didn’t write down report on who made which prepared items
Poorly cooked item
See SBIR pages 7-11
15 December 2004 8
Restaurant AssistantCurrent Delivery Process
No
Yes
Check Inv.
Inventory
Reorder Deliveries
Suppliers
Delivery Put Together
Check Delivery
Physical Reports
Incorrect Correct
Manager
Vendors
15 December 2004 9
Restaurant AssistantCurrent Food Preparation Process
Good
Bad
Raw Food Inventory
Prepared Food Inventory
FIFO
Prepared Food Items
Trash
Physical Reports
Manager
Employees
Check Temperature
Delivery
15 December 2004 10
Restaurant AssistantCurrent Serving Process
NoYes
Raw Food Inventory
Prepared Food Inventory
Served Food
Expire
Cooked Food
Yes
No
Trash
Physical Reports
Manager
Employees
15 December 2004 11
Restaurant AssistantCurrent Food Preparation Cycle
No
Yes
Good
Bad
NoYes
Check Inv.
Raw Food Inventory
Prepared Food Inventory
Reorder Deliveries
Suppliers
Delivery Put Together
Check Delivery
FIFO
Prepared Food Items
Cooked Food
Served FoodTrash
Physical Reports
Expire
Incorrect Correct
Manager
Employees
Vendors
Check Temperature
12
Restaurant Assistant
Solution Statement
To develop a user-friendly monitoring system for the restaurant industry that will increase profit, decrease health inspection ratifications, and increase time for managers.
15 December 2004
13
Restaurant AssistantGoals/Objectives
Have more accurate forecasting
Improve Profit
Identify expired food
Prevent lawsuits
Avoid health violations
Eliminate Citations
Maintain good reputation
Save restaurant managers time
Monitor their inventory
Eliminate their written reports
15 December 2004 See SBIR page 6
15 December 2004 14
Restaurant AssistantIdeal RA Method
Inspect Inventory
Perfect Cycle
RA Method
Place OrderInspect Delivery
Put In Inventory
InventoryPrepare
FoodCook Food Serve Food
Notifies manager when inventory items are low and their shelf life
Reports are generated with items that are:
• Damaged
• Not ordered
• Not received
PDA/Barcodes used to update inventory
Reports for manager each day on:
• Temp. readings for food items
• Shelf life for items
Reports for each employee on what they made
See SBIR pages 7-11
15
Restaurant AssistantSolution Characteristics
The Restaurant Assistant will not:
Eliminate manager’s issues with their supplier
Eliminate incorrect rotating of inventoryincorrect rotating of inventory
Eliminate expired food to the trash
Eliminate unsanitary conditions
15 December 2004
16
Restaurant AssistantHard Resources
Software
Database
Graphical User Interface (GUI)
Drivers
Hardware Integration Drivers
Wireless barcode scanners
Point of Sale (POS) touch screens
Temperature sensors
Personal Digital Assistant (PDA)
See SBIR page 6115 December 2004
17
Database Cycle
Database
Resources Products
Inventory
Employees Deliveries
ScheduleTemp.
Changes
LTLT LTLT LTLT
Restaurant Assistant
15 December 2004
18
Restaurant AssistantGUI
15 December 2004 See SBIR pages 57-60
19
Restaurant AssistantRA Delivery Process
No
Yes
Check Inv.
Inventory
Reorder Deliveries
Suppliers
Delivery Put Together
Check Delivery
Incorrect Correct
Manager
Vendors
Our System
Computerized Reports
1
2
15 December 2004 See SBIR page 11
20
Restaurant AssistantRA Food Preparation Process
Good
Bad
Raw Food Inventory
Prepared Food Inventory
FIFO
Prepared Food Items
Trash
Employees
Check Temperature
Delivery
Our SystemComputerized
Reports
4
3
5
15 December 2004 See SBIR pages 11-12
21
Restaurant AssistantRA Serving Process
NoYes
Raw Food Inventory
Prepared Food Inventory
Served Food
Expire
Cooked Food
Yes
No
Trash
Employees
Our SystemComputerized
Reports
7
6
8
15 December 2004 See SBIR pages 12-13
22
Restaurant AssistantRA Method
No
Yes
Good
Bad
NoYes
Check Inv.
Raw Food Inventory
Prepared Food Inventory
Reorder Deliveries
Suppliers
Delivery Put Together
Check Delivery
FIFO
Prepared Food Items
Trash
Computerized Reports
Expire
Incorrect Correct
Manager
Employees
Vendors
Check Temperature
Our System
4
3
1
7
8
Served Food
Cooked Food
Yes
No
6
2
See SBIR page 14
5
15 December 2004
23
Interview Report
Source: Interview Data From All Restaurants
Liked The Device
Avoid Restaurant Shutdown
Benefit Health Inspections
Benefit Lawsuits
Avoid Fines
0 2 4 6 8 10 12 14
10
13
12
14
13
0
3
4
2
3
7
1
1
1
1
UnsureNoYes
Restaurant Assistant
Interview Report
Avoid Fines
Benefit Lawsuits
Benefit Health Inspections
Avoid Restaurant Shutdown
Would Buy the RA System
15 December 2004 See SBIR page 45
15 December 2004 24
Restaurant AssistantInterview data
0 5 10 15 20 25
Hours/week
Total Time Comparison
Monitoring Temperature
Delivery Process
Monitoring Inventory
Applebee's ( 9 hampton roads locations)
RA
Source: SBIR page 51
25
Competition Matrix
Restaurant Assistant
See SBIR page 4915 December 2004
15 December 2004 26
Restaurant AssistantRisk Management Plan
3
1
7 4 2
6 5
10 9 8
See SBIR pages 71-74
Risk Risk Detail
1Customers avoiding a change in
methodology
2 Delayed FDA approval
3 Invalid user input
4 Power outages causing data loss
5 Insufficient finances
6 Customers not familiar with technology
7Problems integrating software drivers
with hardware
8 Hardware Failure
9Not being able to obtain hardware when
needed
10 Delayed development schedule
Management Plan
Use a mixed organizational structure
Monitor financial factors to insure budget is met.
Keep a close relationship with the customers to insure their needs are met.
Market strategy needs to be thought out and executed to allow for high yielding profits
Communication Methods
Weekly meetings to forecast our development cycle
Discussion board and cell phones
Restaurant Assistant
15 December 2004 27See SBIR pages 32-34
Evaluation Plan – Using Team Software TSP
Develop a strategy
Plan the tasks
Insure requirements are met
Design based on requirements
Implement the design
Test the functionality
Incorporate customer feedback
Postmortem
Restaurant Assistant
15 December 2004 28See SBIR pages 35-39
37%
28%5%
4%
26%
Full servicerestaurant
Fast foodrestaurant
Schoolrestaurant
Hotelrestaurant
Others
Restaurant AssistantMarketing Plan
See SBIR page 4615 December 2004 29
30
Restaurant AssistantInitial Target
Applebee’s APPB (NASDAQ NM )
Showed the most interest
1,585 locations in 49 states
100 or more new restaurants opening each year
1400 more potential locations estimated
75 % franchised , 25% company owned
See SBIR pages 54,5615 December 2004
15 December 2004 31
Restaurant AssistantDeployment Plan
Applebee’s Locations
15 December 2004 32
Restaurant AssistantDeployment Plan
Applebee’s Locations
15 December 2004 33
Restaurant AssistantFunding Plan
Obtain Small Business Innovation Research funding from National Science Foundation
TOPIC: Information-Based Technologies (IT)
SUBTOPIC: Applications, Data Mining and Management
SBIR Funding Proposal Goal: $850,000
Phase 1: $100,000
Phase 2: $750,000
See SBIR page 70
34
Restaurant AssistantPhase 0: Milestones and Deliverables
Determine project - 9 September 2004
Major functional component diagram
Prove feasibility – 20 October 2004
Work breakdown structure
Competition matrix
Establish project plan – 17 November 2004
Gantt charts
Create SBIR proposal – 15 December 2004
Management plan
Evaluation plan
Develop website – 15 December 2004
Solution description
Team member pages
Research documents
15 December 2004 See SBIR page 82See SBIR page 82 for Gantt chart
35
Restaurant AssistantPhase 1: Milestones and Deliverables
Revise Phase 0 plans – 24 January 2005
Revised major functional component diagram
Create Phase 1 related documentation – 21 March 2005
Constructed user manual
Consult legal advisors – 28 March 2005
Plan for obtaining a patent
Create prototype – 6 May 2005
Document of system specifications
Assembled prototype
Revise SBIR for second phase grant – 6 May 2005
Documented second phase of grant proposal
Revise web content – 6 May 2005
Updated solution description
15 December 2004 See SBIR pages 82-83See SBIR page 83 for Gantt chart
36
Restaurant AssistantPhase 2: Milestones and Deliverables
Setup workplace – 13 June 2005
Office
Attain legal documentation – 15 August 2005
Patent forms
Construct marketing team – 16 September 2005
Acquire beta testers and customers – 12 September 2005
Construct a supported hardware list – 24 August 2005
List of supported hardware
Develop software – 12 September 2005
Functional implementation
Setup and monitor beta test – 2 February 2006
User reports
Bug reports
15 December 2004 See SBIR pages 83-89See SBIR pages 83-89 for Gantt charts
37
Restaurant AssistantPhase 3: Milestones and Deliverables
Initiate Advertising – 1 June 2007
Updated website
Pamphlets
Establish corporate relationship
Setup Customer Service Facility
Phone support
Onsite support
Ship Product to Customers
Physical solution
15 December 2004 See SBIR pages 89-91See SBIR pages 90-91 for Gantt charts
15 December 2004 38
Project Budget
Restaurant Assistant
PHASE 1
Employment Costs $ 87,161
Development Resources $ 8,387
Resources per Unit $ 4,195
Total Phase 1 Budget $ 99,743
PHASE 2
Employment Costs $ 315,923
Development Resources $ 8,387
Resources (100 Units) $ 419,500
Total Phase 2 Budget $ 743,810
PHASE 3
Employment Costs $ 716,059
See SBIR pages 61-67
$-
$100,000
$200,000
$300,000
$400,000
$500,000
$600,000
$700,000
$800,000
Cost $
1 2 3
Phase
Overall Budget
Resources
Development Resources
Employment Costs
15 December 2004 39
Resource Plan - Per Unit
Restaurant Assistant
Unit Development Budget
$600.00
$595.00
$940.00
$325.00
$425.00
$120.00
$150.00
$340.00
$700.00
Server
Database ManagementSystem
Computer/Database System
Standalone scanner
Handheld Scanner
Temperature sensor
Laser Printer
Barcode Printer
LCD touchscreen, wireless
Part # of units Cost
Database Server 1 $ 600.00
Database Management Software 1 $ 595.00
Workstation 1 $ 940.00
Standalone scanner1 per walk-
in $ 325.00
Handheld Scanner 1 $ 425.00
Temperature sensor1 per walk-
in $ 120.00
Laser Printer 1 $ 150.00
Barcode Printer 1 $ 340.00
LCD touch screen, wireless 1 $ 700.00
Total Production Cost $4,195.00
See SBIR pages 63-64
15 December 2004 40
Resource Plan - Development
Restaurant Assistant
Hardware Costs Price (each) Amt. Total Price
Computer Workstations $ 941.00 5 $4,705.00
Network Color Laser Printer $ 280.00 1 $ 280.00
Total Hardware Costs $4,985.00
Software Costs
Microsoft .NET Professional $ 504.00 3 $1,512.00
Adobe CS Suite $ 890.00 1 $ 890.00
Microsoft Office Professional $ 200.00 5 $1,000.00
Total Software Costs $3,402.00
Total Costs $8,387.00
Development Budget
$4,705.00
$280.00
$1,512.00
$890.00
$1,000.00
Hardware
Software
Computer Workstations
Network Color Laser Printer
Microsoft Visual Studio .NET Professionaledition
Adobe CS Suite
Microsoft Office Professional
See SBIR pages 61-62
15 December 2004 41
Staffing Plan – Phase 1
Restaurant Assistant
See SBIR page 65-67
PHASE 1
Title NeededSalary
(Yearly)Employment Duration
(Days) Cost of Employment
Software Engineer 2 $ 68,569 25 $ 14,285
Network Engineer/Lead Software Engineer 1 $ 87,572 30 $ 10,947
Computer Graphics Specialist 1 $ 41,561 5 $ 866
Project Manager 1 $ 102,099 85 $ 36,160
40% Overhead $ 24,903
Total Employee Budget $ 87,161
15 December 2004 42
Staffing Plan – Phase 2
Restaurant Assistant
See SBIR page 65-67
PHASE 2
Title NeededSalary
(Yearly)Employment Duration
(Days) Cost of Employment
Software Engineer 2 $ 68,569 80 $ 45,713
Network Engineer/Lead Software Engineer 1 $ 87,572 110 $ 40,137
Computer Graphics Specialist 1 $ 41,561 10 $ 1,732
Project Manager 1 $ 102,099 240 $ 102,099
Technical Writer 1 $ 58,903 20 $ 4,909
Quality Assurance Manager 1 $ 53,926 110 $ 24,716
Marketing Manager 1 $ 62,410 150 $ 39,006
40% Overhead $ 103,325
Total Employee Budget $ 315,923
15 December 2004 43
Staffing Plan – Phase 3
Restaurant Assistant
See SBIR page 65-67
PHASE 3
Title NeededSalary
(Yearly)Employment
Duration Cost of Employment
Software Engineer 2 $ 68,569 Annual $ 137,138
Network Engineer/Lead Software Engineer 1 $ 87,572 Annual $ 87,572
Computer Graphics Specialist 1 $ 41,561 Annual $ 41,561
Project Manager 1 $ 102,099 Annual $ 102,099
Technical Writer 1 $ 58,903 Annual $ 58,903
Quality Assurance Manager 1 $ 53,926 Annual $ 53,926
Marketing Manager 1 $ 62,410 Annual $ 62,410
Technical Support 5 $ 28,800 Annual $ 144,000
40% Overhead $ 162,588
Total Employee Budget $ 713,059
15 December 2004 44
Break-Even Analysis
Restaurant Assistant
Units Needed To Break Even 340
Units To Be Sold (weekly) 10
Break Event Time (months) 8
See SBIR pages 68-69
15 December 2004 45
Restaurant Assistant
Conclusion
Industry problems and solutionsRA designPossible risksProject plans/briefMilestones and deliverablesProject budgetResource planStaffing plan