Work Breakdown Dictionary Version 10 May 2009

Adam’s Ribs BBQ

Item # Term Definition 1.0 Adam’s Ribs BBQ Completed Fast Food

Restaurant 1.1 Research Phase that encompasses

planning activities to formulate restaurant conceptualization.

1.1.1 Market research Research the size, location, and make-up of restaurant product market. Provide results into a market research plan.

1.1.2 Vendor acquisition Researching, selecting, contracting, and analyzing cost benefit for suppliers, builders, and vendors.

1.1.3 Customer base probability plan A document that purposes the best location for achieving customer base and sales generation to meet profit margin.

1.1.4 Interior design plan Architectural and engineering plans for the interior building.

1.1.5 Exterior design plan Architectural and engineering plans for the exterior building, landscape, and traffic flow.

1.1.6 Site proposal plan Document that purposes the best site location based on research activities.

1.1.7 Menu development Document and identify ingredients for menu items. Determine wholesale and retail prices for ingredients and menu items. Create menu layout.

1.2 Procurement Phase that consists of buying and establishing supplies for constructing the restaurant.

1.2.1 Location Acquisition Secure funding, title or lease agreement for the location of the restaurant.

1.2.2 Permits and Business Registry Secure health permits and tax ID. Incorporate restaurant. Secure utilities.

1.2.3 Kitchen equipment Purchase kitchen equipment, tables, chairs, freezer, utensils, dinnerware, pots and pans,

Work Breakdown Dictionary Version 10 May 2009

Adam’s Ribs BBQ

computer order system, ect. 1.2.4 Renovation materials Purchase all building materials

to satisfy interior and exterior design plans.

1.3 Renovations Remodeling a site or constructing a new site phase.

1.3.1 Demolition Tearing down old structure and grounds.

1.3.2 Construction Building new structure and exterior hardscape.

1.3.3 Repair Refurbish existing infrastructure. Example: heating, sewage, plumbing, ect.

1.3.4 Equipment installation Install, all interior components. 1.3.5 Onsite freezer Install walk in freezer on the

property. 1.3.6 Janitorial Needs Contract with waste

management company and implement waste hauling services.

1.4 Advertising Phase that consist of planning and execution of advertising campaign.

1.4.1 Radio/TV Make radio and TV ads. Buy airtime in both media. Air radio and TV ads.

1.4.2 Newspaper/phone books Make print ads. Buy, and run ads in the newspaper and phone book listings.

1.4.3 Posters & flyers Design posters and flyers. Print ads and place them strategically throughout the community.

1.4.4 Website Design and post website. 1.4.5 Staff/help wanted Advertise for staff utilizing on

line job posting web site. 1.5 Staff Phase consists of procuring

restaurant staff and training them per business plan.

1.5.1 Personnel acquisition Interview, recruit, and retain staff for all functional areas of restaurant operations. Establish human resource benefits and compensation to ensure staff

Work Breakdown Dictionary Version 10 May 2009

Adam’s Ribs BBQ

retention. 1.5.2 Employee training materials. Design curriculum, and tools to

train staff for functional areas: kitchen, wait staff, managerial staff, and accounting.

1.5.3 Employee training Train staff with training materials.

1.5.4 Work schedule Design shift rotations and implement software time scheduling programs to track employee work hours and shift operations.

1.5.5 Janitorial staffing Contract with janitorial staffing company to maintain hygiene.

1.6 Grand Opening Phase that consists of opening the restaurant, and bringing closure to the building phase of the restaurant.

1.6.1 Operations testing Integrating front of the house service activities with food handling activities to ensure time, cost, and quality outputs.

1.6.2 Stock Stock protein, fruits, vegetables, condiments, spices, dry goods, linens, tableware, and paper ware.

1.6.3 Flow and timing Conduct soft opening to establish how long it takes to prepare food from taking an order by car, phone, in person to completing the order.

1.6.4 Resupply schedule Implement supply inventory management ordering schedule so that the restaurant does not run out of supplies during operations.