Marketing Plan Timetable PDF

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Summary

This will help you make a timetable for your marketing plan....

Description

Timetable: Daily Operation (Monday-Friday) Time

Activities

6:30- 7:30 AM

Cleaning and setting up the things needed in the kitchen. Preparation for today’s menu

Morning 7:30 – 8:00 AM 8:30 – 12:00 PM

Time duration for opening the restaurant

NO NOON BREAK 12:00 – 5:00 PM

Time duration for opening the restaurant

5:00-8:00 PM

Time duration for opening the restaurant

8:00-8:30 PM

Cleaning up and closing of restaurant

Afternoon Evening

Daily Operation (Saturday) Time

Activities

6:30- 7:30 AM

Cleaning and setting up the things needed in the kitchen. Preparation for today’s menu

Morning 7:30 – 8:00 AM 8:30 – 11:00 AM

Time duration for opening the restaurant

NO NOON BREAK 11:00 -12 PM

Time duration for opening the restaurant

1:00 PM

Close hours

Afternoon Evening

Responsibilities

The following are the responsibilities of the personnel in operating the business. All of them have a crucial importance in ensuring the survival of your company. Owner The ones who manage the overall business and prepares the business plan for the company. Managers They are responsible for carrying out the management process and leading its subordinates. They set the goals for sales, objectives and analyze the results of the sales to create more powerful economic decision. Managers decision affects the future opportunities and strategic alliances and develop the plans to provide sufficient financing for existing and future operations.

Accountant and Cashier The accountant is responsible for analyzing economic performance of the business while the cashier is responsible for receiving the payments from the customer. Both cashier and the accountant count the money in cash drawer and make sure the amounts are correct. Staff Responsible for preparing and serving the right product that the customer demand to have. The staff should consist of man power to operate successfully. The staff are the ones who keeps the restaurant ambiance neat, clean and relaxing and ensures that the ingredients being used for the preparation of food are safe.

Budget

To estimate the future expenses of the restaurant, these tables below will show the. expected cost in making the product.

these tables below are the expected cost in making the product.. Exhibit 1 NEEDED RESOURCES FOR GULAMAN (Cost of Goods Sold) Ingredients Price

Quantity

Cost per day

Cost per month

2 packs

Gulaman

Php 22

5 cans

Condensed Milk

Php 44

(21 days) Php 924

175

3,675

35 Exhibit 2

NEEDED RESOURCES FOR SHOMAI RICE

Quantity

(Cost of Goods Sold) TOTALIngredients PhpPrice 153.50

Phpper 479 Cost day

Php Cost9,996 per month

2 packs

Shomai wrapper

1 Kilo

Ground Beef

1K 1 do ½k Quantity 1p 1s

40

Php 80

(21 days) Php 1,680

100

2,100

100 Exhibit 3 PACKAGING

Supplies

Price

Cost per day

1,365 2,906 420 Cost per 1,050 7,300 month (21 36,821

11 packs

Sticker

Php 35

Php 70

days) Php 1, 470

11 packs

Paper Cup

40

440

9, 240

10 packs

Spoon

30

300

6,300

Php 105

Php 810

Php 17,010

TOTAL

These are the property and equipment that will be used in the business operation. CAPITAL ASSET PROPERTY AND EQUIPMENT NAME

AMOUNT

Electric stove

Php 1,569

Tables and Chairs

750 TOTAL

2,319 COOKING TOOLS

NAME

AMOUNT

Tupperware

599

"Kaldero"

350

Spatula

319

Knife

375

Laddle

350

Jug

750 TOTAL

Php 2,743

MONTHLY EXPENSES NAME Rent Expense Water Expense Electricity and Light Expense Salaries Expense Advertising Expense TOTAL

AMOUNT 8, 000 930 2, 500 8, 400 600 20, 430...