Project Work at AFORISMA Business School Graphic Design by Elisa Centonze English Version by Elisa Centonze; Sabrina Agostini; Piera Perrucci Project Work by Elisa Centonze; Sabrina Agostini; Valentina Chiriacò; Marco Colangelo; Danilo Iammancino; Susanna Perrotta; Piera Perrucci; Alessio Sorrentino; Mauro Toraldo

1. by
Sabrina Agostini - Elisa Centonze - Valentina Chiriacò
Marco Colangelo - Danilo Iammancino - Susanna Perrotta
Piera Perrucci - Alessio Sorrentino - Mauro Toraldo

2. Relax
Art and culture
Genuine food
Fine cocktails
Pleasant environment and elegant atmosphere

3. To combine
art, tradition, passion for excellence,
offering a unique experience repeatable
over the years

4. Spirito di squadra Prodotti
naturali e genuini
Alta professionalità

5. Spirito di squadra Prodotti
naturali e genuini
Alta professionalità
Knowledge
of the target market

6. Spirito di squadra Prodotti
naturali e genuini
Alta professionalità
Knowledge
of the target market
Young, international and
professional staff

7. Spirito di squadra Prodotti
naturali e genuini
Alta professionalità
Knowledge
of the target market
Young, international and
professional staff
Team work

8. Spirito di squadra Prodotti
naturali e genuini
Alta professionalità
Knowledge
of the target market
Young, international and
professional staff
Team work Natural and genuine products

9. Spirito di squadra Prodotti
naturali e genuini
Alta professionalità
Knowledge
of the target market
Young, international and
professional staff
Team work
High degree of professionalism
Natural and genuine products

10. The traditional bar have a negative trend
Source: elaboration C.S. Fipe on Infocamere date

11. Il quadro economico76
Ma fuori casa cambia anche il modo di mangiare. Il pasto si
destruttura e perde via via il rango di pasto più importante della
giornata rimpiazzato dalla cena.
Il pasto principale della giornata: pranzo VS. cena
Persone di 3 anni e più - N.I. 1993=100
-
20
40
60
80
100
120
140
160
1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2005 2006 2007 2008 2009
pranzo cena
Fonte: elaborazione C.S. Fipe su dati Istat
Dinner: the main meal eaten away from home
Source: elaboration C.S. Fipe on Istat date

13. The Dreamers 3.5%
The Ragazzi Evolutivi 4%
The Donne Doppio-Ruolo 6.8%
The Women Elite 4.4%
The Men Elite 6.7%

14. Competitors
Replacement products
Bargaining power of
suppliers
New entrants
Bargaining power of
customers

15. Administrator Bartender (2) Waiter

16. Bartender
Job description e personal specification

17. Basic training:
English course
Bartender: training

18. Basic training:
English course
Cross training:
effective communication
Bartender: training

20. Selection Process

21. Selection Process
Process of performance
evaluation

23. Versatility

24. Versatility
Curved bar

25. Versatility
Design
Curved bar

26. Versatility
Design
Curved bar
Catering

27. Versatility
Design
Curved bar
Catering
Aperitif

28. Versatility
Design
Curved bar
Catering
Aperitif
LilloDrink

30. Skimming Price

31. Skimming Price
Aperitif 12€

39. •Rent local
•Tables, chairs, sofas, …
•Counter
•Banner
•General expenses
•…
Fixed Costs
€ 193.001,37

40. •Rent local
•Tables, chairs, sofas, …
•Counter
•Banner
•General expenses
•…
Fixed Costs
€ 193.001,37
•Raw materials
•Catering
Variable Costs
€ 75.618,59

41. Start up costs and the constitution budget
were carried out to determine
the initial financial requirements

42. Total expenses
€ 63.218,84

43. Shareholders
Capital
€ 80.000,00
Total expenses
€ 63.218,84

44. The data on sales volumes has been determined on an expected average of
60 cocktail sold for one night in the first year,
75 in the second one
and
90 in the third one

45. We have determined
the variable cost per unit
of each cocktail,
analyzing the individual quantities
of raw materials

46. Vcu = € 1,63

47. Vcu = € 1,63
Vcu = € 1,20

48. Vcu = € 1,63
Vcu = € 1,20
Vcu = € 1,79

49. total cost

50. total cost
2014
€ 28.818,59

51. total cost
2015
€ 36.023,24
2014
€ 28.818,59

52. total cost
2015
€ 36.023,24
2016
€ 43.227,882014
€ 28.818,59

53. Total cost
of staff
€ 88.260,99

54. 2014
profit:
€ 9.851,38
2015 2016

55. 2014
profit:
€ 9.851,38
2015
profit:
€ 39.780,79
2016

56. 2014
profit:
€ 9.851,38
2015
profit:
€ 39.780,79
2016
profit:
€ 66.977,20

57. 2014: 17.026
2015: 16.556
2016: 16.556

58. The staff BarBateau
Thanks you for your attention!