OPERATIONS
Key Personnel
The Management Team:
John Marvin, Proprietor
Mr. Marvin will be on site 2-3 days a week. His main priorities will be keeping up with managers and over-seeing the functionality of the restaurant. |
Spencer Jacobson, General Manager
Mr. Jacobson will oversee the day-to-day operations and management of the location. He has over 7 years of experience in retail fast food and is one of the founding members of City Salads. |
Elizabeth Hendricks, Assistant Manager
Ms. Hendricks is an experienced chef with over 6 years of commercial cooking knowledge. She will oversee ingredient purchasing and grill staffing according to the philosophies of City Salads as presented within this business plan. |
*Please see attached resumes for more information on these key personnel and other working for this company by clicking the link to the right. Thank you.*
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Organizational Structure
Human Resources Plan
Employment
The Immigration and Nationality Act ensures that only U.S. citizens and individuals with work visas can be hired. City Salads must keep on file I-9 eligibility forms for applicable employees. City Salads will set the minimum wage in line with state and federal law and ensure that employees receive the retirement plan options and health care benefits to which they are entitled if a full-time employee. There are also several required benefits, including unemployment insurance, Workers' Compensation Insurance and employee Social Security assistance for full-time staff.
Wages & Salary
Risk Management
The City Salads will require the following types of insurance in its efforts to manage risk:
The Immigration and Nationality Act ensures that only U.S. citizens and individuals with work visas can be hired. City Salads must keep on file I-9 eligibility forms for applicable employees. City Salads will set the minimum wage in line with state and federal law and ensure that employees receive the retirement plan options and health care benefits to which they are entitled if a full-time employee. There are also several required benefits, including unemployment insurance, Workers' Compensation Insurance and employee Social Security assistance for full-time staff.
Wages & Salary
- Managers: Salary and benefits include: health, dental, period bonuses and yearly raises.
- Employees: starting minimum wage with yearly raises, discounted food prices (half off), internal promotions as available, flexible scheduling
Risk Management
The City Salads will require the following types of insurance in its efforts to manage risk:
- General Liability (up to $2 Million in coverage)
- Worker’s Compensation Policy
- Property Insurance (building & contents)
- In addition, it will also provide health care for its two member management team estimated at about $1,000 per month.
Product/Service Delivery
The Business Model: Two Things, Thousands of Ways
Product/Service Delivery
Each customer may come to our cashier and order their salads. We have salads with preselected ingredients or a customer may choose to create their own. Proteins are not included in the price but up to five normal ingredients are i.e. onions, tomatoes, cucumber. Some examples of items with additional costs are avocado and asparagus. The cashier will hand numbered flag to customer. The employee on grill will automatically receive notice of any proteins needed for salads. The service team will put salad together as ordered, wait for any added proteins and deliver to correct customers with appropriate order number.
- We only serve a few things, so we can concentrate on doing them very well. And we use only the best ingredients. But they're simple. And that idea, taking something simple and elevating it to something special is what City Salad is all about.
- Using higher-quality ingredients. We use a variety of ingredients that we purchase from carefully selected suppliers. We concentrate on where we obtain each ingredient. Some of the ingredients we use include naturally raised chicken, as well as organically grown produce, and we continue to investigate using even more naturally raised, organically grown ingredients, in light of pricing considerations.
- A few things, thousands of ways. We only serve a few things: salads and wraps. We plan to keep a simple menu, but we'll always consider sensible additions.
Product/Service Delivery
Each customer may come to our cashier and order their salads. We have salads with preselected ingredients or a customer may choose to create their own. Proteins are not included in the price but up to five normal ingredients are i.e. onions, tomatoes, cucumber. Some examples of items with additional costs are avocado and asparagus. The cashier will hand numbered flag to customer. The employee on grill will automatically receive notice of any proteins needed for salads. The service team will put salad together as ordered, wait for any added proteins and deliver to correct customers with appropriate order number.
Customer Service/Support
We understand that not everyone will be satisfied with our product, therefore we have managers who check on our guests while they are eating. These managers can comp food as necessary and/or have the kitchen prepare new salads for our guests. Employees will not be penalized for inputting wrong information into the computer unless it becomes a habitual problem. We encourage our guests to fill out our online Guest Comments in order to improve guest satisfaction.
Facilities
Leasing
We will lease the buildings we run our business through. We will have a 5 year contract with the owner and an agreement for the option to extend our lease at the end of its term.
Design
Our design is simple: Dining up front, Cashier next to open food prep area where we can see the employees hard at work making salads and grilling meats as needed. More prep area in the back where our employees prepare and store our food. Dish pit in separate location.
We will lease the buildings we run our business through. We will have a 5 year contract with the owner and an agreement for the option to extend our lease at the end of its term.
Design
Our design is simple: Dining up front, Cashier next to open food prep area where we can see the employees hard at work making salads and grilling meats as needed. More prep area in the back where our employees prepare and store our food. Dish pit in separate location.
Please see our Employee Handbook for questions regarding our Policies and Procedures.
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