...GINNY’S RESTAURANT: AN INTRODUCTION TO CAPITAL INVESTMENT VALUATION 1) Virginia has current assets worth $4.83 million at present. This value of her assets is calculated by adding $2 million she receives today to the present value of $3 million which she will get at the end of one year. Cash on hand (today) = $2 million Cash after one year = $3 million Rate of interest = 6% Net Present Value (NPV) = $2M + $3M/ (1+0.06) = $4,830,188.68 Virginia can spend or consume maximum $4.83 million which is the value of her total asset at present. Here, she can borrow $2.83 million (present value of $3 million) from bank which she can repay with the money she will be getting after exactly one year. The rest of the money ($2 million) she has already possessed. However, if she does not want to borrow money from bank, the maximum amount she can spend today is $2 million. If Virginia does not spend any money today, she can spend the at least $5.12 million which is the future value of $2 million plus $3 million which she will get after one year. Total value of money after 1 year = $2M (1+0.06) + $3M = $5,120,000 2) Virginia should invest $3,000,000 in Ginny’s Restaurant. In one year the $4,000,000 will be worth $4,240,000 without investing it. If Virginia invests $3,000,000 in Ginny’s Restaurant it will give her a future cash flow of $5,460,000.00. This investment will yield the largest amount of money at the end of one year. Virginia’s wealth will...
Words: 927 - Pages: 4
...Corporate Finance II Lecture 04 Shama-e Zaheer Risk and Return Risk is the variability of returns from any asset. The greater the risk, the greater the required return from the asset. Therefore, in order to find the required return from any asset we need to know its risk and match that risk to another asset (or portfolio of assets) with a known return and use that as the opportunity cost of capital for the risky asset. Required Return, or, ri = Risk-free Rate (RFR) + Risk Premium (RP) Measuring Risk Calculate the standard deviation of returns to measure the variability, hence the risk of an asset. Possible Return Probability of Occurrence (Project A) Probability of Occurrence (Project B) -0.1 0.05 0.01 -0.02 0.1 0.03 0.04 0.2 0.16 0.09 0.3 0.6 0.14 0.2 0.16 0.2 0.1 0.03 0.28 0.05 0.01 Returns could also take continuous values, in which case, a normal distribution of returns may be assumed and probabilities associated with range of values may be calculated. To compare the riskiness of alternatives of different expected returns, use Coefficient of Variation instead of standard deviation. Inv A Inv B Expected Return, R 0.08 0.24 Standard Deviation, σ 0.06 0.08 Coefficient of Variation, σ/R 0.75 0.33 Investors are generally risk-averse. Therefore, they would need to be compensated for risk through risk premia. But remember that diversification reduces risk. Therefore, investors have to be compensated for the risk they cannot diversify...
Words: 360 - Pages: 2
...Enthaice Thai Restaurant | | | Consumer Behavior Keller Graduate School Of ManagementProfessor Kissi PeprahBenchawan SomroupJiraporn BenjapornpaisitNichamon Moramat | | | Consumer Behavior Course Project: Enthaice Thai Restaurant. 1. Marketing Analysis: * Company; Enthaice restaurant is the food establishment start up Thai restaurant in NYC. It will be located in Upper East Side, Manhattan, and NYC area. It will serve authentic traditional Thai food, providing the best experience at a reasonable price and great environment. Enthaice is the name which played by word from “entice” which refer to attractive surrounding or arousing hope and desire. The name was create for a strong brand recognition and set the restaurant apart from other competitive restaurants around the areas Enthaice is a convenient restaurant on third Avenue corner of 90th St. The restaurant is serving an authentic Thai food, wine, and beer. It will offer a modern décor and electric light in the relax environment. It will be a small warm Thai place around 30 seats. The dining room will decorate by black panel and white letter tile the other side and the wood panel in the middle. The room will be romantic set up in the dark light with candle and electric light color that can change different colors every day. Enthaice’s concept is simple and warmed with care. It will provide the perfect place to enjoy a Thai cuisine. It will offer delivery, catering, and private...
Words: 3630 - Pages: 15
...STUDENT MARKETING PLAN FOR “CALIFORNIA ROLL-THRU” Table of Contents Page 1.0 Executive Summary………………………………………………………………………….4 • Products and Services……………………………………………………………………..4 • The Financing……………………………………………………………………………..4 • Management Team………………………………………………………………………...4 • Sales Forecasts……………………………………………………………………….........5 • Expansion Plan…………………………………………………………………………….5 2.0 Strategic Focus and Plan…………………………………………………………………….6 • Mission Statement………………………………………………………………………...6 • Goals………………………………………………………………………………………6 • Competitive Advantage…………………………………………………………………...7 3. Situational Analysis………………………………………………………………………….7 • Market Summary …………………………………………………………………………7 • Market Demographics……………………………………………………………………..8 • SWOT Analysis…………………………………………………………………………...9 • Industry Analysis………………………………………………………………………...10 • Competitor Analysis……………………………………………………………………..11 • Company Analysis……………………………………………………………………….12 • Customer Analysis……………………………………………………………………….13 4. Market-Product Focus……………………………………………………………………..13 • Marketing Objective……………………………………………………………………..14 • Marketing Strategies……………………………………………………………………..14 • Market-Product Grid……………………………………………………………………..14 • Target Market…………………………………………………………………………….16 • Points of Difference…………………………………………………………………...…16 • Positioning……………………………………………………………………………….17 5. Marketing Program………………………………………………………………………...
Words: 5539 - Pages: 23
...I. Introduction Hospitality industry is one of the most in-demand industries nowadays. Hospitality management involves the planning, organizing, directing and controlling of human and material resources within the lodging, restaurant, travel and tourism, institutional management, recreational management and meeting and convention planning industries. All of these separate yet related segments of the hospitality industry are interrelated to deliver kind and generous services to guests. This is also one of the oldest businesses in history. People have always gone out to eat sometimes and traveled for work or leisure purposes. The industry is responsible for providing primarily food services and accommodations in places such as hotels, resorts, conference centers and theme or amusement parks. The catering or food service industry, which overlaps with the hospitality industry, primarily provides food services to institutions (such as schools, hospitals, or governmental operations), private industry (such as corporate cafeterias or motion picture studios), and private parties. Many people are enticed to bring up a business that is related to food service industry because of many potential markets that are all around the globe. However, to bring up a good food related business, one must be familiar to feasibility studies. A feasibility study looks at the viability of an idea with an emphasis on identifying potential problems and attempts to answer one main question: Will the...
Words: 337 - Pages: 2
...Case Study 1 – Possibility Restaurant Executive Summary Angela and Zooey decided to open the first ever French restaurant in Draperton called “The Posibility”. They could not offer a full menu at the beginning because they had no idea which tastes their clientele would gravitate toward when it came to French cuisine. They decided to settle for two main dishes; fish and beef. Their second dilemma was to figure out the number of meals to prepare each night. This would help them to efficiently plan for the purchase of ingredients and scheduling of labor. The latter problem requires some analysis in order to find out an ideal combination of the number of fish and beef dishes to be prepared which would yield the most profit, taking into account their limited resources and limiting environmental factors. Solution As mentioned in the previous paragraph, chef Pierre will only prepare fish and beef dishes which will be complemented by various desserts, salads, soups and vegetables. This will help them tailor their menu to the clientele’s preferences. For the second dilemma, I would suggest computing the expectations and limiting factors provided so as to achieve the best possible combination that will fully utilize available resources and yield the most profit. We know that fish and beef yield profits of $12 and $16 respectively. A maximum of 60 meals can be prepared each day, of which 60% are projected to be fish due to clientele’s healthy lifestyles, and beef sales will be at...
Words: 328 - Pages: 2
...Coopers Hawk Winery and Restaurant When I turned 21 the legal age to drink always had a taste for wine. The background that I originate from is European based and wine is in our family history. Coopers Hawk is the first winery/restaurant that caught my attention that has just been established around the area which I reside in and I just had to give it a shot. The decision was made that they are not many winery/restaurants that have a high range of wines to taste from in the area and this was the perfect chance to experience. The location of the restaurant is attached to a local mall where it can attract shoppers and the structure of it looks like a high end state of the art building and great atmosphere to it. They have a wide variety of foods and depending on what you get to eat it’s a normal level price or it can be a high end price. The cleanliness of the facility will factor a test. As I walk into the restaurant the hostess immediately assist’s you in a way that you’re the number one priority to them. Also, the Wine Tasting Room greets you as well. What a great way to start off the experience by a phenomenal greeting and welcoming. The design of the building itself was astonishing. The layer of brick inside the facility and the lighting was well prepared for the human attraction. The website stated that it took some time for the planning of the design to be well played out to establish something that no one has ever seen before. They want something that will put a...
Words: 801 - Pages: 4
...Restaurants may be classified or distinguished in many different ways. The primary factors are usually the food itself (e.g. vegetarian, seafood, steak); the cuisine (e.g. Italian, Chinese, Indian, French, Thai) and/or the style of offering (e.g. tapas bar, a sushi train, a tastet restaurant, a buffet restaurant or a yum cha restaurant). Beyond this, restaurants may differentiate themselves on factors including speed (see fast food), formality, location, cost, service, or novelty themes, such as automated restaurants. Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with simple food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in a formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear. Typically, customers sit at tables, their orders are taken by a waiter, who brings the food when it is ready. After eating, the customers then pay the bill. For some time the travelling public has been catered for with ship's messes and railway restaurant cars which are, in effect, travelling restaurants. (Many railways, the world over, also cater for the needs of travellers by providing Railway Refreshment Rooms [a form of restaurant] at railway stations.) In recent times there has been a trend to create a number of travelling restaurants...
Words: 1286 - Pages: 6
...their time, make them comfortable due to their incredible customer service in city area. I am a breakfast Food and Beverage assistant in Strand Palace Hotel. My responsibilities are directly report to our supervisor about complaint or special events, train new staffs on serving customer with going to extra mile, preparing coffee and tea for the guest, to be sure all of the equipment in the restaurant are proper storage and security of monies, reset the table for Lunch and dinner, participate in monthly training. My experience Hostess position Firstly, I got a promotion as a hostess position at the hotel’ Curvery restaurant in breakfast session. After promotion, I have more responsibilities to check the customers’ keys cards to make sure full English breakfast inclusive or not. If not, we have to charge in their room or ask them pay by card or cash. Seating the customer is not that much easy between 6:30 to 10:30 at breakfast because we have normally 700 to 800 customers every day. Although Strand Palace Hotel has not only Curvery restaurant which is serving breakfast but also Johnson restaurant as well; everyday we face long queue problem. On the other hand, customers are waiting for having buffet in morning time that is not nice but we can’t manage it until now. From that experience, I have learnt that to get customers’...
Words: 604 - Pages: 3
...I believe the night audit for Hotel Affluent had a fair balance of negitives and positives. Valet revenue goal were met and even exceeded by a large amount. Breakfast and dinner room services sales were very high, but lunch sales did not reflect the same success. Total restaurant sales for both restaurants did not meet sales goals. Vending sales are by far the lowest compared to other departments? Although, this may be because room services sales were so high and guest were not using the vending machines. Room sales left a great deal to be desired; this department only having achieved 67% of the sales goal. Non-collected sales, in my opinion, were not that bad compared to the amount of revenue generated. I was surprised the lunch revenues for room service was so low compared the breakfast and dinner sale. This may because there are fewer guests in the hotel during theses hours, but the problem could also be price or selection. Maybe the lunch prices are higher than restaurants that are close to Hotel Affluent. This would cause many guests dine at location that is not associated with the hotel. The lunch room service menu could possibly need a make over. Many restaurants are starting to offer healthier lunch options that are usually considered to be “lite” lunches. If the lunch and dinner menus are similar chances are that the menu options are suited for a lunch style meal. I believe room sales are the most important aspect of a night audit, and Hotel Affluent seems to be...
Words: 655 - Pages: 3
...2011 India Food Services Story 2011 Contents Foreword............................................................................................................................................................................................................... 2 Indian Food Service Industry - Sector Highlights................................................................................................................................................... 3 What Drives the Growth of the Industry? ............................................................................................................................................................... 4 Demand Side Drivers – The Demographic Profile of the Indian Consumer Segment ........................................................................................ 4 Supply Side Drivers – Industry Trends Encouraging Growth ............................................................................................................................. 5 Transition Phases ................................................................................................................................................................................................. 6 Structure of the Industry ........................................................................................................................................................................................ 7 Challenges ...............................
Words: 5911 - Pages: 24
...knowledge and a passion for the finest ingredients. Effective leader in high volume and quality restaurant environment, improving operations efficiency, and creating productive operations. | Experience | | The Cheesecake Factory. Dadeland. 2006-2009 Cook/ Kitchen Supervisor Coordinated and oversaw all kitchen activities, from the hot line operation side of the restaurant, checking for quality control, food temperature, and the fallow up of the recipes and presentation of food. Achievements * Established cohesive operation between front of the house and back of the house. * Helped with the organization of the produce order and inventory.Houston’s Restaurant. Coral Gables. 2008- 2010 Cook. Delivered all the expects of the kitchen to the staff, instrument to train general managers, assistant managers, futures Managers Trainers ( MIDs) from all around the country, helped develop and coached the back of the house team, dedicated to achieve food services excellent.Achievements * Trained and developed successfully new hired general managers and assistant managers. * Reduced tremendously food waste and cost at the restaurant by coming out with innovating ideas. * Increased qualities of food delivery to the guest, impacting the guest experiences. Brinker International Chili’s. Kendall & Beacon Center. 2010 to present Execute Kitchen Manager: Overview large operations restaurants, full hand on and engagement environment, writing note and fixing issues, write staff schedules...
Words: 334 - Pages: 2
...TGI Friday will strive to be the top casual dining food chain in the world. We aim to have our guest experience a great meal, in a fun lively atmosphere, at an affordable price. As times have changed TGI Fridays must change to accommodate there changing customers. Fridays will introduce an updated menu and atmosphere to attract new target markets while still catering to there existing customers. New promotions for families will be offered to stimulate volume in this larger market segment. TGI Fridays Credo is to “treat all our guests as we would an honored guest in our home” (Carlson Resturants Worldwide, 2009). They will continue working to create an atmosphere friendly to every race, gender and age. Friday main focus will be to make Fridays fun for young children dining... TGTGI Friday will strive to be the top casual dining food chain in the world. We aim to have our guest experience a great meal, in a fun lively atmosphere, at an affordable price. As times have changed TGI Fridays must change to accommodate there changing customers. Fridays will introduce an updated menu and atmosphere to attract new target markets while still catering to there existing customers. New promotions for families will be offered to stimulate volume in this larger market segment. TGI Fridays Credo is to “treat all our guests as we would an honored guest in our home” (Carlson Resturants Worldwide, 2009). They will continue working to create an atmosphere friendly to every race, gender and...
Words: 397 - Pages: 2
...trend and one crisis will be identified and there will include a short strategy in which the business can address each of these issues. In this case, the situation surrounding Spur Steak Ranches shall be taken into consideration. About the business Spur Steak Ranches is a steakhouse franchise restaurant chain originating from South Africa. Its menu mainly features beef burgers, steaks and ribs, along with salads, chicken, seafood and vegetarian options. The company was founded by Allen Ambor in 1967, when he opened the Golden Spur in Newlands, Cape Town P²E²STLE Analysis on Micro Environment Political The operations of Spur Steak Ranches are highly influences by the laws and policies in traduces and enforced by the government of South Africa. Regarding restaurants in South Africa, health legislations are enforced to ensure that the premises and equipment of restaurants are of the correct health and hygiene standards. In the case of restaurants in South Africa, a license from the local health department is commonly required to operate and proceed in such a venture. The government of South Africa controls the license given for the opening and operating of food restaurants and other businesses. A good relationship with the governing body is vital and a must in ensuring that the business succeeds in the South African market. Physical there are many requirements regarding the physical location of a business operating in the food industry. Regarding a food premises...
Words: 1953 - Pages: 8
...DAY 1 (OVER VIEW) with restaurant owner or manger 1. How did you start of? 2. Pay attention on who the business partners and how there relationship, what is the responsibility for each persons? 3. Where we are now? 4. The most money they been making? And present. 5. How they start the day (manager +staff) 6. Do they have any break or holiday? Or over work? With service staffs 7. Staffs name 8. How they see their manager does? 9. Check menu price 10. What their dishes recommend? Do they know their own food? Why? Do the resto charge for it? 11. Order couple of dishes. 12. Mention about the price of the foods with manager 13. Eat 14. Write description how I think about the foods 15. Ask the manager about how is it support to taste or eat 16. Find out why the food not taste the same 17. Lets the manager try the food 18. Who are the one in charge for the price, is it affordable? DAY 2 (IN THE KITCHEN) 19. Checking kitchen equipment, find out if anything broken? 20. Are they do it clean, chef and her chef assistant are they working professionally by know what each other have to do, they system between chef and staff. 21. How long the customer have to wait for the food? Is it enough chef in the kitchen 22. Customers propose about the foods qualities? DAY 3 -7(SOLUTIONS) 23. Provide new dishes 24. lets all the restaurants (mng and staffs) try the foods 25. training chefs ...
Words: 296 - Pages: 2
