restaurant assistant cs410 fall ‘04 group 2. 2 restaurant assistant group members 17 november 2004
TRANSCRIPT
Restaurant Assistant
CS410
Fall ‘04
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
17 November 2004
17 November 2004 3
Restaurant Assistant
Outline
Industry problems and solutionsRA designPossible risksDesign plan/briefMilestones and deliverablesProject budgetHard resources (non-staff)Staffing requirements
4
Restaurant Assistant
Problem Statement
Current restaurant methods used to monitor expiration dates and inventory are leading to profit and time loss.
17 November 2004
7
Restaurant Assistant
Profit
Efficient use of food inventory
Expired food is thrown out
Sick customers exposed to food-born illnesses
Health standard inspectors
Fines
Reputation
Time
Checking inventory that is needed
Monitoring inventory conditions
Keeping up with WRITTEN reports
Problem Characteristics
17 November 2004
8
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 Appendix page 2817 November 2004
10
Restaurant Assistant
Solution Statement
To develop a user-friendly monitoring system for the restaurant industry.
17 November 2004
11
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
17 November 2004 See Appendix page 6
17 November 2004 12
Restaurant AssistantCurrent Food Preparation Cycle
Inspect Inventory
Perfect Cycle
Current Method
RA 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
Notifies manager when inventory items are low and their shelf life
Reports are generated with items that are:
• Damaged
• Not ordered
• Not received
• Didn’t rotate inventory FIFO
• Didn’t update inventory report
PDA/Barcodes used to update inventory
• Didn’t write report down for temperatures for food items
• Didn’t inspect food tags for expired items
• Didn’t discard bad food items
• Didn’t write down reports for expired items
Reports for manager each day on:
• Temp. readings for food items
• Shelf life for items
• Prepared food in unsanitary conditions
• Didn’t follow recipe correctly
• Didn’t write down report on who made which prepared items
• Kept food out past 4 hours
Reports for each employee on what they made
Poorly cooked item
See Appendix pages 7-11
13
Restaurant AssistantSolution Characteristics
The Restaurant Assistant will not:
Eliminate human error
Eliminate food-borne diseasesfood-borne diseases
Stop foods from expiring
17 November 2004
14
Restaurant AssistantDevelopment Objectives
Prepare work breakdown structure for project completion
Develop drivers for wireless communication among hardware
Develop GUI hardware interface
Develop database
Obtain the proper government approval
17 November 2004
15
Restaurant AssistantHard Resources
Software
Database
GUI
Drivers
Hardware Integration Drivers
Barcode scanner
Touch screen
Temperature sensor
PDA
See Appendix17 November 2004
16
Database Cycle
Database
Resources Products
Inventory
Employees Deliveries
ScheduleTemp.
Changes
LTLT LTLT LTLT
Restaurant Assistant
17 November 2004
17
Restaurant AssistantGUI
17 November 2004 See Appendix pages 36-39
18
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
17 November 2004 See Appendix page 11
19
Restaurant AssistantRA Food Preparation Cycle
Good
Bad
Raw Food Inventory
Prepared Food Inventory
FIFO
Prepared Food Items
Trash
Employees
Check Temperature
Delivery
Our SystemComputerized
Reports
4
3
5
17 November 2004 See Appendix pages 11-12
20
Restaurant AssistantRA Serving Cycle
NoYes
Raw Food Inventory
Prepared Food Inventory
Served Food
Expire
Cooked Food
Yes
No
Trash
Employees
Our SystemComputerized
Reports
7
6
8
17 November 2004 See Appendix pages 12-13
21
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 Appendix page 14
5
17 November 2004
22
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
17 November 2004 See Appendix page 25
23
Competition Matrix
Restaurant Assistant
See Appendix page 2917 November 2004
Primary Risks and Mitigations
Customers avoiding changeInitial investment leads to overall savingsSimple interfaceOffer customer trainingAdd Monitor employee production as a riskMost managerial staff are computer literate*
Software to hardware integrationHire experts as neededSend developers to training seminarsHardware exists
24
Restaurant Assistant
17 November 2004 See Appendix pages 51-52, 57
17 November 2004 25
Restaurant AssistantRisk Management Plan
3
1
7 4 2
6 5
10 9 8
See Appendix pages 51-52
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
17 November 2004 26See Appendix pages 16-18
Evaluation Plan – Using 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
17 November 2004 27See Appendix pages 18-23
37%
28%5%
4%
26%
Full servicerestaurant
Fast foodrestaurant
Schoolrestaurant
Hotelrestaurant
Others
Restaurant AssistantTarget Market Defined
See Appendix page 2617 November 2004 28
29
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 Appendix pages 31-3317 November 2004
17 November 2004 30
Restaurant AssistantDeployment Plan
Applebee’s Locations
17 November 2004 31
Restaurant AssistantDeployment Plan
Applebee’s Locations
Phase 0 - Inception
32
Restaurant Assistant
0 Restaurant Assistant
0.1 Determine Project
0.2 Feasibility Presentation
0.4 SBIR Proposal
0.3 Milestone Presentation
0.1.1 Assemble Team
0.2.1 Research Technology
0.2.2 Research Market
0.2.3 Research Finance
0.2.4 Competition Matrix
0.2.5 Major Functional
Component Diagram
0.1.2 Determine Goals/Objectives
0.3.1 Planning
0.3.2 Documentation
0.4.1 Write Proposal From
Previous Documentation
0.3.3Work Breakdown
Structure
0.4.2 Review Proposal
0.4.3 Submit Proposal
0.6 Website
0.6.1 Define Layout
0.5 Final Presentation
0.5.1 Review Data
RFIDBarcodeWirelessRemote Temp.
CompetitionRestaurants
LawyersSalaryHard/Software
Refine FeasibilityMarketing PlanEvaluation. PlanAssemble Slides
Marketing PlanEvaluation PlanTechnical ReviewsGUI DescriptionDatabase AnalysisFinancial Analysis
Current MethodOur Method
MembersResearchTechnologyDeliverables
17 November 2004 See Appendix pages 58
33
Restaurant AssistantPhase 0: Milestones and Deliverables
Determine project
Major functional component diagram
Prove feasibility
Work breakdown structure
Competition matrix
Establish project plan
Gantt charts
Create SBIR proposal
Management plan
Evaluation plan
Develop website
Solution description
Team member pages
Research documents
17 November 2004 See Appendix page 58See Appendix page 58 for Gantt chart
Phase 1 - Initiation
34
Restaurant Assistant
1 Restaurant Assistant
1.1 Revise Presentation and
Ideas
1.2 Research
1.4 Prototype
1.6 SBIR Phase 2
1.3 Documents
1.1.1 Revise Major Fuctional
Component Diagram
1.2.1 Research New Technology
1.2.2 Research Upcoming
Competiton
1.2.3 Research Obtaining a Patent
1.1.2 Update Goals and Objectives
1.3.1 Technical Specifications
1.3.2 Construct User Manual
1.4.1 Hardware
1.3.3 List Software Test Cases
1.4.2 Software
1.3.4 Update Group Data Appendix
1.4.4 Test Solution
1.6.3 Construct Phase 2 SBIR
Proposal
1.6.1 Revise SBIR Phase 1
1.6.2 Organize Documents
1.1.3 Revise Pros and Cons
1.1.4 Rework Current Method
1.5 Market
1.5.1 Promote our Solution
1.5.2 Develop a Logo
1.5.3 Establish Industry Hardware
Contacts
1.6.4 Submit
1.7 Phase 2 Preparation
1.7.1 Prepare to Hire Tech Support
Staff
1.7.2 Prepare to Hire Installation
Crews
1.7.3 Propose a Software Update
Cycle
1.7.4 Research Future Customer
Markets
1.7.5 Research Future Clients
1.8 Website
1.8.1 Update with Current
Documents
1.8.2 Switch to Focusing on
Marketing our Solution
Server Access PointBarcode ScannerWorkstationPDAPrinterTemp. Sensor
Write DriversIntegrate With DBWrite GUIs
In HouseIn Domain
FinancesTechnology
17 November 2004 See Appendix pages 58-59
35
Restaurant AssistantPhase 1: Milestones and Deliverables
Revise Phase 0 plans
Revised major functional component diagram
Create Phase 1 related documentation
Constructed user manual
Consult legal advisors
Plan for obtaining a patent
Create prototype
Document of system specifications
Assembled prototype
Revise SBIR for second phase grant
Documented second phase of grant proposal
Revise web content
Updated solution description
17 November 2004 See Appendix pages 58-59See Appendix page 59 for Gantt chart
Phase 2 – Critical Design
36
Restaurant Assistant
17 November 2004 See Appendix pages 59-65
37
Restaurant AssistantPhase 2: Milestones and Deliverables
Setup workplace
Office
Attain legal documentation
Patent forms
Construct marketing team
Acquire beta testers and customers
Construct a supported hardware list
List of supported hardware
Develop software
Functional implementation
Setup and monitor beta test
User reports
Bug reports
17 November 2004 See Appendix pages 59-65See Appendix pages 59-65 for Gantt charts
38
Restaurant Assistant
17 November 2004
Phase 3 – Execution
See Appendix pages 65-67
39
Restaurant AssistantPhase 3: Milestones and Deliverables
Initiate Advertising
Updated website
Pamphlets
Establish corporate relationship
Setup Customer Service Facility
Phone support
Onsite support
Ship Product to Customers
Physical solution
17 November 2004 See Appendix pages 65-67See Appendix pages 65-67 for Gantt charts
17 November 2004 40
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 Appendix page 50
17 November 2004 41
Funding Plan
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 Appendix pages 40-52
$-
$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
17 November 2004 42
Resources 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 Appendix pages 42-43
17 November 2004 43
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 Appendix pages 40-41
17 November 2004 44
Staffing Plan – Phase 1
Restaurant Assistant
See Appendix page 44
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
17 November 2004 45
Staffing Plan – Phase 2
Restaurant Assistant
See Appendix page 45
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
17 November 2004 46
Staffing Plan – Phase 3
Restaurant Assistant
See Appendix page 46
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
17 November 2004 47
Break-Even Analysis
Restaurant Assistant
Units Needed To Break Even 340
Units To Be Sold (weekly) 10
Break Event Time (months) 8
See Appendix pages 47-49
Conclusion
Industry problems and solutionsRA designPossible risksDesign plan/briefMilestones and deliverablesProject budgetHard resources (non-staff)Staffing requirements
17 November 2004 48
Restaurant Assistant