Question: Servers: 344 x 12.20 = $4196.80 / week Bartender $12.20 x 125= 1.525.00 / week Dishwasher$14 x 112.5 = $ 1.575 / week Prep: 14.5

Servers: 344 x 12.20 = $4196.80 / week Bartender $12.20 x 125= 1.525.00 / week Dishwasher$14 x 112.5 = $ 1.575 / week Prep: 14.5 x 77.5 =$1123.75 / week Cook: 15 x 146 =$2190 / week Executive Chef Salary: $42,000 =$807.69 / week Sous-Chef Salary: $37,000 = $711.53 / week $12,128.85 / week $630,700 / yearBusiness Plan Part A/B/C: (Due Week 14/Worth 30%) *Please highlight any changes you have made to Part A/B in a different colour font (marks will be added for these changes) Grammar, Formatting, Spelling & Punctuation (10 Marks) Operations (30 Marks) o Process/Production: What happens when a guest walks in? What are your steps of service? Describe the Guests' experience. How will they experience the differentiators? (5 Marks) o Create/cost out a schedule for anticipated business levels. Create a schedule for BOH/FOH and Management. (10 Marks)Monday Tuesday Wednesday Thursday Friday Saturday Sunday Hours Server 1 11-7 11-6:30 11-7 11-7 11-7:30 40 Server 2 11-5:30 11-5:30 11-5 11-5:30 6:30-2:30 33.5 Server 3 11-5:30 11-5 11-5:30 11-5:30 11-5 31.5 Server 4 6:30-2:30 7:30-1 4-9:30 11-7 7:30-2:30 35 Server 5 7:30-2 7:30-2:30 11-6 20.5 Server 6 8-1:30 4-9 5:30-11:30 11-5:30 11-5:30 29.5 Server 7 6:30-2:30 6:30-2:30 6:30-2:30 6:30-2:30 6:30-2:30 40 Server 8 5:30-11 5:30-11:30 7:30-2:30 11-5 25 Server 9 5:30-12 3-10 11-5 5:30-10 24 Server 10 5:30-11:30 5:30-12 4:30-10:30 18.5 Server 11 5:30-11 5:30-11:30 11-5 5:30-12 23.5 Server 12 5:30-11 5:30-11:30 5:30-11:30 5:30-11 23 Total 344

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