Operational Plan for the Capstone Project
Humberto Aranda
Grand Canyon University: BUS-485
April 3, 2015

Operational Plan for the Capstone Project
The supply chain of The Hunting Season consists of multiple distributors that bring in raw and finished products to our location where it is able to supply the consumer base with its retail services. Hunting Season brings value to the supply chain at the point where the customer will have access to the products in our retail and customer service location that have been supplied through national level distribution networks. By this I mean different animals from different regions in the United States. For example, White tail deer from the midwest is going to be different then white tail in the Northwest part of the country. The regulations at the state and federal levels for keeping end state retailers separate from distribution networks is how our restaurant will create value for its clientele.
The distribution elements for Hunting Season will be animals that are in season in the best regions in the US. From the tasty elk in southern colorado to the spicy turkey burgers of the south. The spices and vegetables will be bought from suppliers where ever our restaurant will be located. This will make it easier for the managers to keep everything up to date. There is a need to work with multiple spirit distribution companies to have the selection and quality of spirits available that are clientele will expect, the spirit distributors will be Trader Joe's, Sprouts, Whole-foods, and any regional or luxury small batch brands that the restaurant can contract with. Trader Joe's is an American privately held chain of specialty grocery stores headquartered in Monrovia, California, in Greater Los Angeles. Sprouts is another healthy store such as Trader Joe’s and Whole-foods. I want these stores to be spirit distributors to Hunting Season. With such a diverse and dynamic spirits distribution network our restaurant has a built in contingency plan.
For the restaurant Hunting Season I have planned out a bar area. With this bar we will generate more money and create a better atmosphere. For the bar equipment we can utilize a single company to source all the initial supplies, the company to use is ACE Mart Restaurant Supply which eliminates the necessity for different suppliers for the restaurant and bar portions of the business. After the initial investment for equipment and supplies Hunting Season can then make use of any local restaurant supply store to source any extra or replacement equipment. By doing this our restaurant will be able to be more flexible and continue while under pressure.
To keep our restaurant provided with fresh food products we will need to reach out and contract with a large national food distribution network such as Sysco Corporation with a distribution hub located out of Phoenix, Az and other regions where there is local meats in the wild. If a deal through Sysco is unsustainable then a secondary choice is Gordon food service. Operational effectiveness deals with any kind of practice allowing our organization to maximize the use of our resources for faster and better service to our customers. This applies to our service with food and drinks. By optimizing supplier relationships and continuously reviewing alternative supply chain structures, we will provide a standard of high quality meals regardless of seasonality, along with making available in-demand special liquors that other establishments are not willing to acquire. We will also optimize our operational effectiveness with our products; we provide facilities for members to actively participate in recreation and fitness, and we will provide the best product in that way through actively seeking to collaborate with the regions who have the most game. Our firm looks at competitors and wants to provide the best service along with the best products for our members and is maximized by researching the best suppliers and working to improve what we do. Because of the intangibility of the core competencies our restaurant wants to establish, such as the atmosphere of open dialogue and community involvement, it is even more important for the long-term generation of value that each value creator is aware of their impact in asserting focused cost leadership. Therefore, the “primary support” activity of the firm’s value chain needs to be Human Resources, with the horizontal support function on the so-called fat arrow being foundation-ally integrated with the restaurants primary functions, instead of simply underlying them. HR as a support function is then itself supported and integrated to a lesser degree by the firm’s financial activities and operations management.