Top Dog Hotdogs

Project Proposal
Proj592
Professor Grover

Siriporn Sarah Goodwin
C: 707-334-9089
E: ssbgoodwin@yahoo.com
Executive Summary
Due to the lack of fast food hotdog restaurants nearby college campuses in San Jose and San Francisco, this project aims to fill that void and succeed in attracting customers who seek fast, unique, authentic, and high quality affordable sausages to choose from.
The project will be executed by acquiring a small building approximately 700 Sq. Ft within walking distance from San Jose State University and San Francisco State University. The restaurant will be open from 11am to 2am on most nights except Sunday with the business will be closed. The restaurant location and hours open are design to accommodate college students.
The milestones of the project include: * Research Phase * Procurement Phase * Renovation & Styling * Advertising * Staff * Grand Opening

Project Scope Statement

Product or Service Description
The scope of the project is to plan the launch of another Top Dog franchise nearby college campuses in San Francisco and San Jose. This will be beneficial for the company as it will generate more revenue and profits amongst college students and tourists. Top Dog started out in Berkeley, CA and has already created a brand for themselves within the East Bay with locations throughout Oakland and Berkeley. With the expansion of its franchise, it will give the company more opportunities to show what they have to offer.
A small business space size with a seating of up to 15 people is all that is required for the franchise to start up. The restaurant will have varieties of hotdogs and special sides that include topdog frankfurter, German frankfurter, bockwurst, kielbasa (Polish), calabrese (Italian), hot link (Louisiana style), bratwurst (German), lemon chicken, smoked chicken apple, mango habanero, the wienie (veggie), and linguica. The business will be run as a fast food type of restaurant where customers order and have their food within 10 minutes. They can choose to dine out or take out. The restaurant will have arrange full condiment bar consisting of ketchup, 3 types of mustards, diced onions, relish, and heated sauerkraut. Hot dogs are cooked to perfection and serve on freshly toasted buns.
The restaurant will be set up at a venue that is within walking distances from San Jose State University and San Francisco State University. The location is decided based on the accessibility and convenience for students and staffs and for marketing and advertising purpose.
Deliverables
Research Phase: * Market Research * Vendor Acquisition Contracts * Customer base profitability business plan * Interior Design plans * Exterior Design plans * Site proposal plan * Menu Development
Procurement Phase: * Location acquisition * Obtain health permit and register business * Kitchen equipment * Renovation Materials * Renovation and Styling: * Demolition * Construction * Repair * Equipment Installation * Onsite Freezer * Janitorial Needs * Advertising: * Radio/TV * Newspaper/Phonebooks * Posters & Flyers * Website * Staff/Help Wanted
Staff:
* Personnel acquisition * Employee Training Material * Employee Training * Work Scheduling * Janitorial Staffing * Grand Opening: Conduct advertising campaign * Stock food stuffs and dry goods * Establish restaurant flow and timing * Train employees * Set resupply inventory schedule
Excluded
Full service sits down restaurant
Limited sitting only
Liquor license
Growing of food

Objectives
Top Dog’s sausages will give Santa Clara County and San Francisco County what it has been craving for, great hotdogs that are unique, convenient, and affordable.
Top Dog thrives on providing each customer with the best sausages from the best sausage-makers who, born to a tradition of taste, believe tend to serve it better.
Project must be completed within a budget of $100k for both locations at San Francisco State and San Jose State University.
Project must be completed by March 16th, 2015.
Assumptions
The final completion date of the project will be March 16th, 2015.
Staffing & Training: * There will be a staff of 4 hired per location to cover mid-morning and evening shifts. * Training will begin prior to grand opening.
General working times are as follows:
Weekdays from 11am to 12 am Friday and Saturday from 10am to 2am, and close on Sunday.
Calculations are based on an 8 hour day and 40 hour week.
Each employee (resource) will only work up to a maximum of 8 hours per day. Or alternatively 8 hours per day is 100% of each worker’s allocated work units.
The activity durations are presumed to be correct, although extra flexibility has been built into the plan to mitigate any time problems.
The resource Costs are known however the Fixed Costs are not known and so have been estimated. Any changes to these fixed costs will affect the total project cost.

Constraints
There is a budget of $100K allocated for this project.
Without proper vendor acquisition, Top Dog will not be able to acquire the goods and services needed to launch the restaurant.
Without location acquisition, Top Dog will not be able to acquire the various permits necessary.
Obtaining pre-construction, final construction, health permits, and registers business on time.
Delay in goods and services from suppliers.
On time delivery of the proper equipment’s.