1 Background of the Project
The project is about a case dealing with seed money and the start-up that is a catering business that is located in the Spanish city of A Coruna. The EI Charrua Restaurant has faced the economic crisis that was unleashed in 2008. The Spanish is one of the countries that has the highest in the tourism sectors. About 10% of the total GDP is contributed by the tourism sector. Business related to tourism is the main driving force of the economic growth in the country. The Coruna is the second most populated city that is focused on trade and transport. Entrepreneurship is the activity that is account for about 30% of the GDP. After facing problems in the business success, the expectation has not been met and both partners Rodrigo and Ignacio emerged with the idea of a Barbecue restaurant to make it successful both of the partners focused on how to make it grow in the market. Top of Form
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2 Reasons for the Project
The reason for the project is to make a successful business plan that is established by both partners Ignacio and Rodrigo. The main focus of both partners is to reflect 100% of style for the quality of products which is the main agenda to make the growth of the restaurant’s goals achieved. Both the partner Rodrigo and Ignacio did not make market research and focuses on the targeted audience. The partners did not do market research, financial planning, and no continuous monitoring. The talking between both of the partners defines the planning for the success of the restaurant.
3 Project Objectives
The project concept is to find the importance of project management and finding of the project management methodologies and application of the global project. Analyzing the project lifecycle key process. The concept of the project is to find the process tools and techniques for the project initiation phase. The project agenda is to focus on the leadership competencies that are necessary for success in the global project management environment. The project focuses on the restaurant management plan for its growth. The case discusses the business making the real decisions and producing the partner approaches for the change in result. Determining the key factors that lead to explain the success of the EI Charrua Restaurant takes into account the four conceptual blocks organization, human resources, marketing and production system, and operational management control. The project agenda is to develop the forecast decision that leads to developing the timescale for the restaurant’s success. The partner does not make any of the project management plans for the restaurant that leads to hinder the project development due to which the agenda of the project is to develop the project management approaches for the Restaurant, EI Charrua.
4 Proposed Project Management Approach
4.1. Project Methodology
The lean methodology is used for the project that mainly focuses on customer maximization. The main agenda of the project is to create more customers through the key elements of the identification of the client’s needs. The agenda of using this methodology is to create more value for the customers like the visiting of the more customer in the EI Charrua Restaurant. The clients have their customs the customer likes to visit the restaurant in the afternoon at the time of winter whereas at the time of summer the customer like to visit at night. So, to develop retention for the customer it needed to develop a plan that attracts the customer. On weekends the customer like to visit at night. To develop retention to attract customers it is needed to make the actual plan for the customer at the time of the week the end so that more customers can be attracted to the restaurant. To improve the value of the project it is regarded to eliminate waste while production time. Financial planning is needed for cost and time reduction like for the EI Charrua Restaurant For the develop the management of the finances for the future development of the restaurant. Product quality is not a special thing it is needed to develop the prices. Meat margins are the lower and all the product margins are set to 40 and 45%. Cost of the labor is less than 35% and the rent cost was between 10 and 15%. The main focuses of the margin are to sell the meat. The lean methodology helps to optimize the resources and energy efforts toward the organization’s needs for creating customer value. Lean methodologies help to improve productivity with the waste of the system. Defining the customer value for the service
The lean methodology eliminates the waste for the continuous. The lean methodology creating of the inability and improve the workforce overall. This methodology helps to improve productivity and profitability. It helps to eliminate unnecessary equipment and condense work cells. It also improves productivity and probability. The core concepts of lean manufacturing are to determine the production quantity and control the point of production. The goal of the manufacturer is better for understanding the principal interface for the service management theory. Agile methodologies for optimizing the development of the software. Lean methodology is the way for increasing access to information and ensuring the responsible for the decision-making for creating value. The lean methodology is used for providing good services and fostering customer loyalty for good services. They can serve exclusive products with the product of the competitor of higher prices. For eliminating wastage stock valuation is essential and required the monthly assessment is necessary. Dashboarding is the concept that is used to control everything at a glance. Lean methodology is used to develop the monthly reports for the graphics to see the development of the business (Keyser, et al., 2017).
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5 Constraints and Risks
5.1. Constraints
The project management constraints:
Time: Within 3 months
Scope: The project is contributing that are business-related growth through the tourism principles for economic growth. In Spain, business related to tourism is the main driving force for economic growth. A Coruna is the most populated that is related to the trade, transport, and hospitality industry. The short-term objectives are defined clearly and the quantitative evaluated. They wanted to grow from the outset. The customer of the issues is modified with the initial approaches and needed to be continuous monitoring.
Cost: The financial planning of the project required to handle better production that includes where the product margin is set to 40% and 45%. Cost of the labor is less than 35% and the rent cost was between 10 and 15%. The main focuses of the margin are to sell the meat.
Quality: The quality of the product is required for the beginning and professionalism. The restaurant has the quality that could be achieved and the concept is to focus on the targeted audience.
Resources: The resources of the project are focused on trade, transport, and customer retention (Kerzner, 2017).
5.2. Risks
The street that they chose for the business does not have the competitors but they have the entrepreneurial activity on the street. The risk is that all other restaurants used the same resources and needs to produce high-quality products and affordable costs.
6 Leadership Structure (200)
Project Manager and his or her senior aides:
List their roles and explain what each does in the project (You need to cite 4)
Senior Project Manager: The role of the project manager is to manage the business goals and manage all the staff as well as the product services of the hospitality company.
Assistant Manager: The assistant manager takes charge of running all the plans smoothly and is responsible for running the restaurant workflow smoothly. The assistant manager has the role to manage the employees and ordering process that leads to creating the maximum profit margin (Mathe & Slevitch, 2013).
Junior Project Manager: Junior project manager helps to ensure the project delivery and documentation of the project progress and budget delivery (Ekrot, et al., 2016).
Kitchen Manager: The role of the Kitchen manager is to manage the kitchen staff and coordinate the food orders
Staff: The role of the staff in the restaurant is to serve all the customers (Filimonau, et al., 2017).
Admin: The role of the admin is to optimize the task and restaurant operation.
Accountant: The role of the accountant is to document the financial transactions of the restaurant (Cavusoglu, 2019).
7 Project Risks and Mitigation
| Risk | Likelihood | Consequences |
| Inventory management | Medium | Higher cost of holding |
| Insufficient cash flow | High | Poor management of cash flow. |
| Food storage | Low | Spoilage of food due to improper storing of food. |
| Poor Marketing | Low | Decrease customer retention |
| Customer injuries | Low | Poor company reputation |
| Staffing shortage | Medium | Poor health challenges of individuals (Wideman, 2022). |
The project management for the restaurant has the risk of the inventory management that is the consequences of the holding higher cost. The insufficient cash flow is due to the poor management of the cash. Management of the cash flow should be properly for better management. Food Storage is required for the proper management so that the food spoiling must be minimized. The customer injuries are another consequence that must be properly managed for the company reputation where as the staffing shortage is the challenges that must be faced for the management of the health challenges of the customer.
8 Project Stakeholders and How to Interact with Them
Restaurant owner: The restaurant owner communicated through the meeting and can be sent emails if the work is important and cannot be handled by the manager.
Manager: Take the appointment and before communicating about the concern it is needed to be communicated at the personal level.
Consumer: Through the survey and feedback is required channel through which customers can be communicated and identified their needs. Consumers are the major target for the restaurant for achieving the agenda of the customer.
Investor: Approaching the required investor first needs to know the facts, basics, and numbers.
These factors are needed to be known to reach out to the investor and understand their needs.
Supplier: Effective way of communication is required for supporting the long-term goals and building a strong relationship to fulfilling the needs regarding the goals of the restaurant. Effective communication is required for the understanding of the required needs so that the needs can be fulfilled.
9 Vision of the project and team culture
9.1 Vision
The restaurant’s mission statement is to provide the quality of the product at an affordable price. The main agenda to provide the services to the customer regards the customer culture. The vision of the restaurant is to provide special plans for night events and nightclubs. Provides delicious food and meals for greater restaurant experiences.
9.2. Team Culture
The team restaurant culture is to set the environment to identify the needs of the customer. The approach for the customer is through effective communication. Teamwork can be characterized through effective communication so that roles and responsibilities can be defined for all the staff and more customer retention can be generated.
10 References/Bibliography
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Ekrot, B., Rank, J., & Gemünden, H. G. (2016). Antecedents of project managers’ voice behavior: The moderating effect of organization-based self-esteem and affective organizational commitment. International Journal of Project Management, 34(6), 1028-1042.https://www.researchgate.net/profile/Hans-Gemuenden/publication/285042909_Antecedents_of_project_managers%27_voice_behavior_The_moderating_effect_of_organization-based_self-esteem_and_affective_organizational_commitment/links/59f476e50f7e9b553ebbde9d/Antecedents-of-project-managers-voice-behavior-The-moderating-effect-of-organization-based-self-esteem-and-affective-organizational-commitment.pdf
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Keyser, R. S., Marella, V. K., & Clay, K. (2017). Lean restaurants: Improving the dining experience. Journal of higher education theory and practice, 17(7), 67-79. http://digitalcommons.www.na-businesspress.com/JHETP/KeyserRS_17_7_.pdf
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Mathe, K., & Slevitch, L. (2013). An exploratory examination of supervisor undermining, employee involvement climate, and the effects on customer perceptions of service quality in quick-service restaurants. Journal of Hospitality & Tourism Research, 37(1), 29-50. https://citeseerx.ist.psu.edu/document?repid=rep1&type=pdf&doi=8edf9423061aec986f4356ec6c6c55a33761b103
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