Arabic Food Restaurant PM Project.docx

Arabic Food Restaurant PM:
Project Summary Schedule As
ofTASKSTATUSM1M2M3M4M5M6M7M8M9COMMENTSCon
ceptual PhaseComp.Feasibility & Preliminary Planning
Comp.Too much bureaucracy in license acquisition.Detail
Planning
Comp.Earlier delays at feasibility affected the
projectImplementation Blue project partly running ahead of
schedule and implementation time not yet reachedConversion /
Sustaining / TerminationGreenTime for conversion, sustaining
and termination not yet arrived at.
Project Conceptual Phase Sch. As
of:TASKSTATUSM1M2M3M4M5M6M7M8M9COMMENTSCo
nceptual Phase Customer requirementsComp. Site proposal
Vendor acquisitionGreen
Design planGreenConceptual Phase ReviewComp.Project
running smoothly with no interference.
Time Now

Project Fea. & Prel. Plng. Phase Sch. As of:
TASKSTATUSM1M2M3M4M5M6M7M8M9COMMENTSFeasib
ility & Preliminary Planning
Location AcquisitionComp. Permits & LicenseComp. Kitchen
EquipmentComp. Seat CountComp.Fea., Prel. Plng.
Rev.Comp.Schedule slip was as a result of unavoidable
circumstances. Too much bureaucracy involved. Time to be
compensated later.
3
Arabic Food restaurant PM:
Project Detail Planning Phase Sch. As of:
TASKSTATUSM1M2M3M4M5M6M7M8M9COMMENTSDetail
Planning
Layout option for staffComp.Designing Green
Furniture, equipment selectionGreen
Detail planning.Comp.The delays at the feasibility stage caused
the slip in this stage. There was no enough time for early
recovery

Project Implementation Phase Sch. As of:
TASKSTATUSM1M2M3M4M5M6M7M8M9COMMENTSImple
mentation
Constructing essentialsGreen
equipment installationGreen
operational elementsAdvertising
Comp.Initial testingBlue
Green
5
Project Conv./Sust./Term. Phase Sch. As of:
TASKSTATUSM1M2M3M4M5M6M7M8M9COMMENTSConve
rsion / Sustaining / Termination
Personnel acquisitionIncomp. training materials Green
employee training work schedule

Conv/Sus/Term. Rev.Greenthe necessary deliverables not yet
agreed upon. To be started later.Project ClosureGreen<once the
project is complete, closure will be initiated.
Project: <insert project name> PM: <insert name>
“Project Risk” Status as of: <insert date>
Type:
ID:
Title:
Description:
Assessment
(Probability) X (Impact) = Exposure
Mitigation:
Status:
Precedent:
Comments:

Project: <insert project name> PM: <insert name>
“Operational Risk” Status as of: <insert date>
Type:
ID:
Title:
Description:
Assessment
Mitigation:
Status:
Precedent:
Comments:
Project: <Example Project> PM: John Doe
“Risk Portfolio Summary” Status as of: 3 NOV ‘14
Low
High
Low
High
Impact
Probability
A
B

C
D
Red = Critical
Yellow = Watch
Green = Managed
White = Closed
Project: <Example Project> PM: Jane Doe
“Project Risk” Status as of: 3 NOV ‘14
Type: External – Predictable Risk
ID: A
Title: Customer Scope Change
Description: Add water storage analysis to study.
Assessment
(Low 10%) x (High $250K) = $25K
Mitigation: Contract Change Mgmt. Process
Status: Open - Green
Precedent: Customer Request
Comments:

Type: Internal Non-technical Risk
ID: B
Title: Loss of Key Resource
Description: Study requires key resources with
appropriate experience.
Assessment
(Low 10%) x (Low $50K) = $5K
Mitigation: Staff with redundant skills / cross
coverage.
Status: Closed
Precedent: N/A
Comments: Also considered contract for contingency
backup personnel.
Type: Internal Technical Risk
ID: C
Title: Advent of New Water Treatment Process.
Description: Project S.O.W. presumes waste water
treatment & aquifer re-charge. Other
alternate options not planned in study.
Assessment

(Low 1%) x (Low $125K) = $1.25K
Mitigation: Contract change management process.
Status: Open - Green
Precedent: Customer request.
Comments:
Project: <Example Project> PM:
Type: Legal Risk
ID: D
Title: Intellectual Property Challenge
Description: Potential risk of a contract study
participant (s) using analytical tools and/or
data that is proprietary to another
business entity.
Assessment
(High 75%) x (High $250K) = $187.5K
Mitigation: TBD – see comments
Status: Open - Red
Precedent: Active (on-going reviews & monitoring)
Comments: In work – to be addressed with legal &
study team participant prior to project kick
off + on-going reviews & monitoring.
CHICK KUWAIT

4
Chick Kuwait
Statement of Work (SOW)
Chick Kuwait
Introduction
For the food restaurant to be operational after three months, the
required work to be done should be identified to achieve the
project goals. The Statement of Work, therefore, gives a
detailed explanation of the task and how they will be achieved
during the set time.
1.0 Conceptual phase activities
1.1 Identify customer requirements
· Task description
There are a variety of Arabic foods to choose from; however,
finding the best one that will meet customer needs is the most

important.
· Deliverables
The deliverable shall be a menu showing all the food that will
be available once the restaurant is open. Included in this menu
are traditional Arabic cuisines like the grilled halloumi, falafel,
Tabouleh, fattoush, manakeesh and hummus amongst other
dishes.
· Acceptance criteria
The menu will provide customers with many options to choose
from. From this, it will be possible to know which type of food
will sell more.
1.2 Gather information regarding site-building and landlord
information
· Task description
The restaurant will require space; therefore, it will be necessary
to get information about land and building.
· Deliverable
A work permit will be used to facilitate ongoing work for the
entire project. The laws of California mandate a restaurant
owner to have at least six licenses before becoming legitimately
operational.
The work permit obtained is a sign of continuation of the
project since work will be done until the end. All of the above
permits must be obtained before any actual work involving
Chick Kuwait commences.
1.3 Health department requirements
· Task description
Food is a sensitive commodity therefore in partnership with the
health departments; health guidelines will be obtained
· Deliverables
While some health requirements have already been mentioned,
there are still additional ones that need to be obtained like
Foodservice license and dumpster placement permit.
The license shall be proof of cooperation with the health

department. To this point as far as health is a subject of
reference in the restaurant scenario, there are six permits that
Chick Kuwait need to have before laying down the first brick
for the foundation of the restaurant building.
1.4 Other Permits
· Task description
The permits mentioned above are the bare minimum
requirements for a restaurant like Chick Kuwait to start
operating in the city of Los Angeles. However, that list is
incomplete.
· Deliverables
Chick Kuwait will need to obtain the following additional
permits;
Certificate of Occupancy-this permit relates to the building
structure of the restaurant in question.
Sign permit-being a new restaurant Chick Kuwait will have to
do a lot of advertisement to promote its menu and attract new
customers.
1.5 Market Analysis
· Task Description
Starting a restaurant business is a complex and comprehensive
process that requires a detailed feasibility study, and part of this
includes doing market research.
· Deliverables
Essential elements of the market analysis phase include the
industry trends. Basically, this entails doing a SWOT analysis
with the heavy focus shifted towards the identification of the
opportunities and threats.
A sample market analysis should contain analyzed statistics of
the population characteristics, the region of Los Angeles, and
the contemporary trends that directly affect restaurants in the
city.
2.0 Feasibility and Project Planning Phase
2.1 Feasibility study
· Task Description

A feasibility study is an analysis aimed at evaluating whether or
not a program or like, in this case, a new business will be
economically, technically, and operationally manageable.
· Deliverables
In the feasibility study of Chick Kuwait, four key parameters
will be analyzed; cost-benefit analysis, risk assessment, control
services, and timeline estimation.
· Acceptance Criteria
It is estimated that the median cost of opening up a new
restaurant is $275,000. In the cost-benefit analysis, the
established costs and projected revenues for Chick Kuwait
should use this estimate as a guide. As at the moment, that
figure is more than twice the estimate of Chick Kuwait of
$114,400 (see Appendix B). The $114,400 is the cumulative
totals of all the six phases of the Work Break Down Structure
(See Appendix C).
2.2 Profiling the customer
· Task Description
The customer is the primary source of income for a restaurant.
If the restaurant is to meet their every need, it is crucial to
begin by first understanding those needs and what better way to
do that than creating a customer profile.
· Deliverables
A customer profile contains a breakdown of demographic
features, geographic location, psychographics and behavior, and
social structure.
A good restaurant plan should have all the four elements of the
customer profile.
2.3 Identify restaurant operations
· Task description
The restaurant is mainly about food; however, there are many
other areas of operation that make it a complete restaurant.
· Deliverables
Four critical restaurant operations need to be given priority-
preparation, purchasing, service, and cleanliness.

Purchasing and preparation operations go hand-in-hand with
each other. With regards to abiding by the set cleanliness
standards, Chapter 4 of the California Retail Food Code Clause
113980 (see Appendix A), states that all foods related to a
restaurant must be free from contamination and spoilage.
2.4 Desired seating counts
· Task description
Depending on the size of the restaurants seating counts are
important to know so that one can estimate the number of
customers that can be expected per day.
· Deliverables
There is no conventional way of setting up a restaurant seating
layout. However, certain universal factors need to be taken into
account in designing a working layout. They include visual
appeal, space segments, intended atmosphere, privacy, and
movement allowance.
An acceptable design shall determine how much space is used
and how much free space is left. The following table, adapted
from the North American Association of Food Equipment
Manufacturers (NAFEM), highlights the elements of seating
arrangement in figures;
Type of operation
Space allowance per seat
School Lunchroom/cafeteria
9-12sq.ft.
Banquet Room
10-11sq.ft.
Table Service
11-14 sq.ft.
College or Business and Industry Cafeteria
12-15 sq.ft
Table Service at a hotel, Club, or Restaurant
15-18 sq.ft.
Commercial cafeteria

16-18 sq.ft.
Counter service restaurant
18-20 sq.ft.
2.5 Establish the required equipment
· Task description
A food restaurant cannot operate without equipment. The
equipment that works on the restaurant will be carefully
selected.
· Deliverables
Typically, six factors need to be taken into account in choosing
the most appropriate restaurant equipment; budget size,
production scale, support equipment, safety regulations,
transportation and installation, and operating space.
The equipment that is selected will serve the best purpose. It
will serve many purposes that will encourage more customers
and existing customers to keep on coming.
3.0 Detail planning phase activities
3.1 Interior design
· Task description
Designing the interior of a restaurant is the most important part
of it. A professional will do the interior design.
· Deliverable
Decorations are the main deliverable of interior design as this is
what interest customers. Many customers do not go to new
restaurants for the food alone, they go for the dining
experience, and a significant part of that is the ambiance and
decorations put in place.
The decorations will be done as per the description. Positive
feedback on the decoration will be a success indicator.
3.2 Selection of furniture, equipment and material option
· Task description
Furniture to be used in the restaurant will be carefully selected
so that the best quality is chosen.

· Deliverable
Dining tables and chairs are the main deliverables of this task.
The two are important for customer comfort. Two essential
features to look out for in selecting furniture sets are sturdiness
and ease of maintenance.
The chosen furniture shall provide comfort to the customers.
The furniture will also be durable to eliminate repair cost or
other costs that might be associated with it.
3.3 Branding
· Task description
A brand is what will resonate with customers and keep them
coming back to the restaurant. This is why creating a strong one
is pivotal to the success of a new business like Chick Kuwait.
· Deliverables
A good brand should take into account brand identity, brand
positioning, brand look and brand consistency.
Syncing the above four elements of branding is the key to
standing out in a highly competitive industry and region like
Los Angeles.
3.4 Design Plan
· Task Description
A restaurant’s design plan helps to draw an accurate picture of
how the main rooms are supposed to be arranged.
· Deliverables.
Anthropometrical and ergonomic parameters aside, a typical
restaurant design also needs to factor in movement and egress,
service design, and the available dimensions.
· Acceptance Criteria
The general rule of thumb, as suggested by Total Food Service
is that 60% of the space should go to the dining area and the
remaining 40% to the Kitchen, Storage, and preparation areas.
3.5 Furniture Layout
· Task Description
The furniture layout in a restaurant will be heavily influenced

by the available space and budget. Two common layout designs
are the open space design or multiple room design.
· Deliverables
Open space-if space is an issue, then this is the best layout to go
for.
Multiple Rooms-if space is not an issue, then this design allows
for multiple partitions which can accommodate private dining
options.
Space and cost are essential factors to consider when deciding
on the most ideal layout design.
3.6 Hiring/Recruiting
· Task description
Recruitment is the process of searching for and attracting
qualified candidates for vacant job positions.
· Deliverables
The deliverables the restaurant will have to take into account
employee turnover rates, competition, seasonality and hiring
cost.
A restaurant’s current employees have power in influencing its
current hiring potential as they can spread positive (or negative)
views of the business culture to prospective employees.
3.7 Staffing
· Task description
Staffing is a long term process and entails building a workforce
for the business.
· Deliverables
There are at least 4 positions in a typical restaurant that require
employees with specific skill set-the manager position, cooks,
chefs, waiters and hosting staff.
Chick Kuwait should have all these types of employees
3.8 Training
· Task description
Even with the most competent staff, a business will always have

to invest in employee training in order to impart new skills
essential to the competitive market.
· Deliverables
Employee training is meant to improve on customer service,
food handling (See Appendix A), consistency, and coordination
and safety awareness.
All the aforementioned elements must be improved in the
training program.
4.0 Implementation phase activities
4.1 Establish functions of operational elements
· Task Description
Functioning of the restaurant will require additional operational
functions to go hand in hand with other functions. A key part of
this is the right POS system.
· Deliverables
Point of Sale systems will be used to support the operation of
the restaurant. The following are some of the most common
POS systems used by restaurants-TouchBistro, revel,
Dinerware, NCR Silver, Upserve and Square.
All of the above point-of-sale systems are EMV compliant so as
far as choosing the right one is concerned, a startup restaurant
like Chick Kuwait has a wide range options to choose from..
4.2 Working Procedures
· Task Description
Every restaurant needs an operating manual that details the
types of activities going on within it and most importantly how
those activities should be executed in accordance with the
restaurant philosophy.
· Deliverables
A typical operating manual touches on food safety, revision of
the menu, service protocols and job descriptions.
There are many procedures a restaurant top management can
write and implement but the above four are the essential ones to

start with.
4.3 Rules and regulations
· Task Description
Rules and regulations, just like working procedures help a
restaurant maintain order and consistency of operations.
· Deliverables
The restaurant’s top management team needs to develop policies
that will improve employee service output whilst making the
working environment conducive. Some of the possible policies
can touch on having a dress code, leisure and break, harassment
and the use of cell phones at work.
The above rules are not meant to stress employees but to
improve their output and consequently improve the operations
of the restaurant.
4.4 Company policy
· Task Description
The restaurant policy defines the conditions within which the
restaurant is supposed to act, and how.
· Deliverables
The main deliverables in this case include work hours, medical
leave, pay (See Appendix F), workers’ compensation and
termination of employment.
The company policy needs to obey all the above federal rules
and policies as they can make or break the business.
4.5 Employee handbook
· Task Description
The employee handbook is virtually the employee’s bible of
work. It details circumstances in the workplace that might affect
the employees normal work schedule, and how to deal with
them.
· Deliverables
Some aspects of employee handbook may already be stated in
the company policy. A typical handbook touches on employee
payment plan, standards of business conduct, work ethics and

circumstances surrounding discontinuation of work.
The above listed elements of the employee handbook are self
explanatory.
5.0 Sustaining/Termination phase activities
5.1 Detail all project elements
· Task Description
To file all the necessary documents that were used in the
project.
· Deliverables
Different costs were associated with completion of the project.
As per Appendix B, the costs incurred in all phases of the
project were divided into two main categories-internal project
team costs and subcontractor costs. In the termination phase-
this phase, the totals for the former was $37,600 and included
labor cost at $13,600, material cost at $15,000, travel expenses
at $6,000 and other expenses at $3,000. The subcontractor costs
totaled $70,000 split into subcontractor labor at$33,000,
Subcontractor travel at $6,000, subcontractor material at
$6,000, subcontractor other at $20,000 and other costs at
$5,000.
· Acceptance criteria.
The costs for the entire project shall be written down for
auditing purposes.
5.2 Contracting
· Task Description
The focus of the management team at Chick Kuwait is to ensure
success of the restaurant. Thus, major construction work is
delegated to the capable contractors and subcontractors.
· Deliverables
The main deliverables in this case include construction project
management, preconstruction, general contracting, and interior
design.
The burden of construction of a new building like in the case of
Chick Kuwait is shifted to the contracted contractors. The

management should focus on building the business and helping
it grow in the new location.
5.3 Marketing
· Task description
The marketing process of a restaurant especially a new one like
Chick Kuwait is a big part of its success in a competitive
environment.
· Deliverables
The marketing strategy of Chick Kuwait should focus on social
media domination, online growth or marketing, creating a good
rapport with food bloggers and maintaining a good reputation.
Investing in online marketing strategies is a good way to gain
recognition and strengthen the business brand.
5.4 Finding suppliers
· Task Description
The most important thing to take into consideration in finding
the best suppliers is a perfect blend of quality and affordability.
· Deliverables
The main deliverables in this case includes the identification of
the perishable and non-perishables supplies that the restaurant
needs and comparing them with the available budget.
The National Restaurant Association can be valuable resource
when trying to find the best supplier with the current budget
limit.
5.5 Building long-time relationships
· Task Description
A restaurant badly needs to establish long-time relationships in
order to build goodwill.
· Deliverables
Building a lasting relationship with customers is gradual
process and can entail gathering information of customers so as
to know what they like or dislike, doing a follow-up with them
and even addressing them with respect.

A culinary experience is not just about food- it is a combination
of food, the ambience of the place and the experience of dining
at the establishment.
6.0 Project management activities
6.1 Food procurement
· Task Description
A quality food supplier will have to select through competitive
bidding.
· Deliverable
The main deliverable is the procurement of a food supplier that
will work on a long-term basis.
The procurement shall be done on a competitive basis and the
best supplier selected out of the bidders.
6.2 Staff recruitment and training
· Task Description
The restaurant will require employees and they will be selected
based on merit. Finding experience workers will be a priority.
· Deliverable
The deliverable will be hiring which will come at a cost that is
stipulated within the budget.
The recruited staff shall undergo a training that will make them
ready for work at the onset of the business.
6.3 Marketing and promotion
· Task Description
New entry into markets requires marketing and promotion to
attract new customers. This will be done through billboard
advertisement.
· Deliverable
The deliverable will be promotional design, which will come in
menus and logos.
The promotional design shall be persuasive and appetizing so

that new customers are attracted.
6.4 Planning
· Task Description
Starting a restaurant requires a detailed business plan that
charts the course of the business.
· Deliverables
Part of planning will require marketing, funding, menu testing
and approximating the number of employees needed on the first
go.
A restaurant plan should be differentiated in order to ease the
process of implementation and marketing.
6.5 Control
· Task Description
The main asset for the restaurant when it comes to control is the
point of sale system in place.
· Deliverables
Proper inventory control will ensure that the quantities ordered
match the quantities in stock.
A good point of sale system will ensure that every item in the
restaurant is being accounted for or charged for.
6.6 Logistics
· Task Description
Managing a restaurant is a complex process that requires expert
approach.
· Deliverables
The main deliverables of logistics include supplies and
transport, restaurant location, legal responsibilities and
availability of investment funds.
The restaurant logistics will be kept simple and clear to ease the
process of management.
6.7 Forecasting
· Task Description
In order to manage a successful and profitable restaurant

business, everything must flow smoothly. That means managers
must always seek out ways of improving efficiency and part of
that process is forecasting.
· Deliverables
The main deliverables in this case are labor and inventory.
Forecasting of labor improves employee turnover and ensures
consistency in running the restaurant whereas forecasting on
inventory limits wastage of resources particularly food.
Machine learning and predictive analytics such as those used by
different point of sale systems will help reduce errors in
compiling restaurant reports.
6.8 Assessment
· Task Description
A restaurant like Chick Kuwait will have a lot of competitors
therefore it is important to stand out by offering exceptional
quality.
· Deliverables
Quality in the restaurant can be achieved through the service
provided, the food quality, ambiance of the restaurant and the
creation of a memorable dining experience.
Synergy is important in a restaurant assessment. Each moving
part of the restaurant needs to be analyzed so as to determine
what is working and what is not as it relates to quality.
Chick Kuwait

Chick Kuwait

Risk : Health Concerns
Status: Low
Description: Food Contamination ,Food Allergy
Probability: 30%
Impact: $5000
Total Risk=P(0.3)*$5000= $1500
Mitigation: Wash hands after handling different things and I
should put some alerts in the menu.
Comments: Sensitization efforts in place.
Risk : Supply delay
Status: High
Description: Loses
Probability: 50%
Impact: $2000
Total Risk=P(0.5)*$2000= $1000
Mitigation: Confirm delivery dates earlier.
Comments: Having many suppliers is necessary.
Risk : Installation problems and mistakes.
Status: High
Description: They may install something wrong in the restaurant
and that considered a damage.
Probability: 60%

Impact: $4000
Total Risk=P(0.6)*$4000= $2400
Mitigation: Highly trained and skilled personal for installation.
Comments: Perfection required.
Risk : Operating kitchen temperatures.
Status: Low
Description: Food Contamination
Probability: 15%
Impact: $1500
Total Risk=P(0.15)*$1500= $225
Mitigation: Abiding by the set operational guidelines.
Comments: This can be achieved easily.
Risk :Restaurant Bankruptcy
Status: High
Description: the restaurant may lose the funds.
Probability: 10%
Impact: 100000
Total Risk=P(0.1)*$100000= $10000
Mitigation: Cost Saving ideas.
Comments: Saving on unnecessary expenditure would be
helpful.
Risk : Damaged items needing replacement.
Status: Low
Description: electricity shortage
Probability: 20%
Impact:$8000
Total Risk=P(0.2)*$8000= $1600

Mitigation: Immediate procurement once the items get damaged
and I should have a backup power.
Comments: The project manager must be alert.
Probability Vs. Impact
Health Concerns
Supply delay
Installation problems and mistakes
Operating kitchen temperatures
Restaurant Bankruptcy
Damaged items needing replacement
30 50 60 15 10 20 5000 2000 4000 1500 100000
8000
Probability
Impact

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