Small Firm Project: The Formalization Phase

The prices of Grandpa Guido’s are really low which means that the restaurant should focus on efficiency. Efficiency in this case is making sure that we keep the costs low in all the operations of the restaurant. On the other hand, because the clientele judges a restaurant by the food and the atmosphere, there should also be a focus on effectiveness. Effectiveness includes quality of the products (the food) and of the service. The organization franchises will be analyzers without innovation. Their goals will be to keep the costs low and to mimic the first restaurant’s menu, floor plan and structure.

The franchising of Grandpa Guido’s should happen gradually. The organization chart of the franchises will be a little bit different than the one at the restaurant level. Below are the job functions that will be needed at the franchise level.

A chief executive officer: this person is in charge of approving the marketing budget. Bookkeeping will also fall under his/her scope of work.

A hospitality vice-president: this person is in charge of the service. Floor managers of individual restaurants answer to him/her. The goal of this person is to make the restaurants pleasant places to dine.

An executive chef: this person will collaborate with individual restaurants’ chefs to ensure that the menu meets organization standards. He will also be in charge of food safety and licensing for the restaurants.

All corporate decisions should be made by the 3 management positions listed above. Those 3 positions will be held by the founders of the first restaurant who are also equal partners.

Aside from the corporate management team afore mentioned, there will be an implementation team that will go to each new restaurant to help them open. The implementation team will consist of two (2) implementation specialists that will know the business thoroughly and will be able to guide the new restaurant. The implementation