hartford catering event
TRANSCRIPT
Team 1 Hartford Catering
EventOPIM 5270 – B16 – Introduction to Project
ManagementMilind Jagre
Stephanie MarksChan Wu
Roushan KumarJiaxuan Wang
November 30, 2016
What we will cover today▶Project briefing▶Summary of approach▶Schedule ▶Financials
▶Project management techniques▶Challenges and solutions▶Areas of improvement▶Questions?
Project Briefing▶ Major Deliverables▶ Budget and Timing▶ Project Outline▶ Elements▶Most Important▶Important▶Least Important
▶ Timeline▶ Defining SUCCESS – was the event
successful?▶ “Take-aways”
Summary of Approach - Scheduling▶Team Scheduling▶6 team meetings▶All meetings were in-person
▶Project Scheduling – Key Events▶Meeting with restaurant owner▶Meeting with restaurant manager and staff▶Confirmed Final Headcount▶Scheduled Food Delivery▶Project Closing Meeting
Summary of Approach – Financials Staffing▶ Service and Food service worker wages, source: State of Ct
Department of Labor - rates are in line with Mean Wages in the Hartford area, some near the 90th percentile
▶ Salary for Team 1 paid to assist with this event will be regular salary from Food Service Company
▶ Service and kitchen staff from local golf course/country club will be hired for event
▶ Staffing hours are scheduled to provide Saturday Lunch @ noon, Saturday Dinner @ 6:30pm, Sunday Breakfast @ 8:00am and Sunday Lunch @ 12:30pm
Workers # Total hours Hourly Rate Cost
Chef 1 19 25 $ 475
Sous Chef 1 19 20 $ 380
Kitchen Staff 2 44 15 $ 660
Saturday Servers Lunch 8 28 15 $ 420
Saturday Servers Dinner 10 35 20 $ 700
Saturday Bartenders 4 22 15 $ 330
Sunday Servers Breakfast & Lunch 8 52 15 $ 780
$ 3,745
Summary of Approach – Financials Food Costs▶ Food costs based on the following comparable catering menus
from:▶Wampanoag Country Club▶New Haven Country Club▶Glastonbury Hills Country Club▶Manchester Country Club
▶ The percent of food cost assumption based on information from Professional Chef, Jeff Cowaski that food-only cost of per person menu selections are 31-32% when it is a seated service and 34-35% when it is a buffet service
Summary of Approach – Financials Food Costs▶ Calculations were made of various high-end golf
course/country club and figures were made based on 35% the following average cost based on 200 guests
▶ A 30% contingency was added as a buffer
Summary of Food Costs for Team 1 Budgeting
Lunch Saturday $2,097
Dinner Saturday $2,752
Breakfast Sunday $1,715
Lunch Sunday $2,097
30% contingency $2,600
Total Food Cost Budget $11,261
Summary of Approach – Financials▶ Validation of Assumptions:
▶ By using the lowest cost price per meal to fully cater out this event at a local country club with tax and gratuity, we calculated that the cost would be about $20,145
Catered Event using least expensive option 200 guests
Per meal
Lunch Saturday $3,800 $19.00Dinner Saturday $5,600 $28.00
Breakfast Sunday $3,000 $15.00Lunch Sunday $3,800 $19.00Taxes @6.35% $1,029
18% service fee $2,916 Total event cost $20,145
Summary of Approach – Financials P&L▶ After paying the restaurant owner $1,000, still have profit of
$4,000Budget 20,000
Direct Costs for Event
Payment to Restaurant Owner 1,000
Cost of Goods Provided Food* 13,750
N/A Beverages 250 Total COGS (Goods Provided)* 11,261
Gross Profit 8,739
Labor Cost* 3,745
Operating Costs Miscellaneous, contingency 994
Total Operating Cost 4,739
Net Profit/Loss ** $ 4,000
Project Management Techniques
▶ J-Shaped Lifecycle – Slow Start / Fast Finish▶Work Breakdown Structure▶ Information Gathering▶Field Research▶Brainstorming
▶Top-down Budgeting▶Parking Lot/ Priority Matrix
Challenges and Solutions
▶ Communication : Slow down
▶Different pace : Regular meeting
▶ Enthusiasm frustrated : Search Direction
Areas of Improvement – What we would do differently?▶Profile the customers and learn more about the
restaurant owner.▶Apply resource loading technique to ensure proper
staffing. ▶Search for a more efficient supply chain so we can
improve our profits = better food at a lower price▶Build an online portal to receive orders from our
customers. ▶Team could have been more collaborative by using the
Delphi Technique to help resolve differing ideas and bring together common ones.
Questions for Team 1?