Identifying a Best Practice

Project Title: Café Au Latte

Name

College

Date of Authorization: 07.02.17

Project manager:

Managers’ contact:

Timeline: Start Date: 07. 02. 17 End Date: 08. 20. 17

Estimated cost of the project: $ 75,000

Project Title: Café Au Latte

The project proposal focuses on setting up a Café Au Latte in San Francisco. It identifies the requirements of the customer in a mission to satisfy the needs while maximizing sales at lowest cost possible. It identifies measuring success and ways of mitigating anticipated risks when the project is actualized.

Project objectives:

• To develop the coffee brand awareness in a steady process to maximize numbers os customers.

• To develop sales maximization strategies while minimizing marketing expenses to optimum levels.

• To improve Café Au Latte brand image as a popular and authentic café in San Francisco, California.

• To identify customer preferences and maximize sales.

• To Investigate and provide high quality coffee beverages to customers in San Francisco

Success Criteria Evaluation

In a way to evaluating anticipated success of the project, focus groups are held to help gain an insight of likely customers to the café. It provides helpful perception of customer expectation and overall sales that would be realized when the project comes to reality. The focus groups are encouraged to give sincere thought of delivery of service and recommendations are provided freely in a secret style without victimization. (Richardson, et al 2010).

Another way to measure success is by developing a feedback system. This could involve use of a suggestion card system. Perceived customers are given the chance to rate the café in terms of a given scale. Open ended questions are provided for perceived customers to praise or criticize the way the project is conducted. Such suggestions must be taken into serious consideration such that identified flaws are corrected before they blow up.

Alignment of the Project with organizational strategy of mission and vision

The project is designed in a marketing appeal orientation to improve rate of sales. The project puts priority to visual appeal of the coffee shop. In a food outlet, first impressions matter. The visual appeal of the storefront will be such that it catches attention of all those that pass by the café. (Richardson, et al 2010).

The project seeks to develop a strategy of maintaining customers and providing the highest level of customer satisfaction in meeting their expectation. This can be achieved by accepting challenges and working towards correction of any mistakes expressed by customers. Competitive analysis can also be done through benchmarking initiatives with other coffee brand shops in San Francisco.

Summary of management approach for the project

Café Au Latte seeks to present the best management skills to meet goals and objectives of the project, that of customer satisfaction. It must offer the best tasting coffee in downtown San Francisco. Use of highest quality coffee ingredients following strict preparation guidelines is top priority to the management of the café. The management has to offer a major focus on maximizing sales by a keen scrutiny on menu and strategic market strategies. An additional sale of other beverages in the coffee bar would help meet customer preferences and requirements. Incorporation of java culture is a good idea to popularize the coffee shop.

Roles and responsibility matrix

Organization of every staff is critical. Good service delivery in the project would depend on well distribution of responsibilities amongst all stakeholders. Creating customer awareness to the services offered is important. (Cohen, 2006). Café Au Latte will seek to establish perfect relationship with companies that offer similar services and brands of coffee.

Major risks for the Project

While starting of the Café Au Latte shop, there are a couple of risks likely to be encountered. Building an espresso workstation could result to a major set-back. There is the likelihood that the location chosen within San Francisco could be inappropriate financially. Finally, a lease agreement negotiated prior to the set up of the business could be unfavorable.

Project Team

Name: Position: Project Director

Name: Position: Project and Event Planning Officer

Name: Position: Project Manager

Project Status: Approved: _______ Returned for Modification ________ Rejected _______

Signature ________ Date: ________

References

Cohen, W. A. (2006). The marketing plan. Hoboken, NJ: J. Wiley & Sons.

Richardson, J., & Gilmartin, H. (2010). The Coffee Boys' step-by-step guide to setting up and managing your own coffee bar: How to open a coffee bar that actually lasts and makes makes money--.