Neverland Resort

Neverland Resort stretches along Surfer

Neverland Paradise between The Esplanade street
Resort
and Hanlan St, Gold Coast. Gold Coast is
a famous tourist city with many activities
and is a paradise for surfing located in the
South of Queensland. Although the
population of the city is about half a
million, it is one of the fastest growing
cities in Australia.

. Neverland will be located in the heart

of Gold Coast center where easily by
walking to the beaches for swimming,
sunbathing, suffering shopping. Major
stores are along the Gold Coast include
Pacific Fair, Harbour Town, Paradise
Centre and Marina Mirage The city is
not only famous with over 57 km golden
sand of coast line, but also has “some
• Our Vision
The vision of the business is to become profitable within the first 3 months
of operations and to establish a reputation as a restaurant of excellence and
value.

• Our mission
The mission is to deliver fine quality of contemporary Australian cuisine
surrounded by magnificent view and environments .We will seek to
provide prestige customer service standard delivery accompany with high
quality food.

• Goals
o Reduce overall costs of operation by 10% by 2024
o Increase market share by 30% by 2025
o Increase revenues by 20% by 2025
o Increase customers satisfaction level by 2024
 Identification of business

• Location is rich with many attraction vine yards, restaurants and breakfast
in garden.
• A variety of menu offering with Buffet menu $69 pp.
• Special occasion services such as wedding
• Activity
- Wine Idealist Tours: provide private wine tour of the Hunter Valley’s
best natural and organic.
- Skydive Hunter Valley: Skydiving the Hunter Valley wine country
from up to 14,000 feets.
- Balloon Aloft Hunter Valley.
- Hunter Valley Wine Country Helicopter Flight from Cessnock.
• Marketing Advertising: We do advertising on social media such as
Facebook, Instagram .If you check in and post you will get 15% off.
 Market Analysis

• Political : OHS ,Fair work opportunities, Payment ,Taxation

• Economic: The Australian dollars have been plunging continuously

against the US dollars; this is a positive for tourists but negative for
domestic tourists. The restaurant industry may be affected in terms of costs
of imports that are rising.

• Social Cultural: Increasing trends for people to eat out less, in order to try
and remain healthy through home cook food.

• Technology: ordering system that many restaurants have put in place in

order to increase their level of operation efficiently.
 Product

• Current Product
The current products of Neverland Resort are to provide the food and
beverages services to the customers. The foods provided are
contemporary Australian food, while the beverages consist of local wines
and popular wines.

• Future products
The new and future a product in which is undergoing the planning
processes of Neverland Resort are:
- Events services such as wedding
- Catering services
Key Strategies
Our key strategies are to focus on the following:
• Always enhance upon our customer service level that we provide to our
customers.

• Always ensure that we provide service and products of quality to our

customers.

• Focuses on being apart and a major player of the community.

 SWOT Analysis

Strengths Weaknesses
•Location •Less variety of food
•Quality of food and sweets •High cost
•Existing customers
•Have more sweets

Opportunities Threats
•High amount of tourist •High competition
•High amount of employees working •Not as high barrier to entry
in the area
 Production and Delivery

• Sourcing of raw materials: Multiple suppliers, Most of our raw materials

are sourced from Sydney and other farms in the NSW areas.

• Delivery of raw materials: Products delivered by our suppliers through

their delivery services in which we have paid for.

• Processing and cooking of our food: We process our food or cook it ‘in-
house’. Our restaurant has full kitchen fittings that follow the government
guidelines. All our food are cooked and stored at the restaurant.

• Food Delivery: Our food are also served within the Neverland Resort
restaurant, we have staff who will serve food to the customers.
 Supply chain

• Key supply chain Issues

– Delivery costs too much
– Food arrived in wrong temperature
– Poor customer service and communication
– Limited options available to choose

• Key strategies
– Change supplier or make a deal with supplier when we have a lot of
order
– Find some local supplier or supplier that are in close proximity with
the organization
– Try to lower the cost of other areas so we can cover the costs of these
areas.
– Dealing with the farmers themselves.
 Business system and process

• Quality Management: Continually monitor and manage quality across all

operations.

• Risk Management: Every step has an element of risk that needs to be

managed and every outcome is uncertain. Managing risk effectively helps
us to perform well in an environment full of uncertainty.

• Financial management: Developing and putting in place regular

procedures for review and evaluation of how well the company is doing in
terms of staying on track.
• Key Performance Indicators (KPIs):

– To provide quality food service of Neverland Resort in every state.

– To increase profit margins by 20% in the next 3 years.

– To establish the Neverland Resort brand recognition in our key markets

in the next 3 years.

– To reduce our expenses and reduce food waste and energy usage by 10%
within the next 3 years.

– To increase social media marketing by 90% in next 3 years of time .

 Stakeholder relationships and alliances
Stakeholder relationships and
alliances
Internal stakeholders include:
 
Internal stakeholders requirements
External stakeholders includes:
External stakeholders requirement
Key information
Chefs, Wait staff, Owner, Store manager, Chef manager,
Head waitress
To work together as a team to provide services and
products to the external customers.
Government, Suppliers, Customers
Government are to ensure that the restaurant are providing
the services within the legal guidelines set out by the
government.
Suppliers requirements are to provide quality raw materials
and meet the agreements set out with the restaurant
Customers are to be provided with quality service from the
restaurant.
 Organization

Our current management

team consist of the Paul
following staff: Owner
•Owner (Paul) who is
responsible for all
management decision Manager
making
•Store manager who
oversees the store and
its operation during Head
Head chef
operating hours and waitress
has the responsibility
to communicate with
Paul about any issues
that goes on the
Chefs Waitresses
organization
 Environmental and Social impact

• Key Environmental and Social Issues

– We use some ingredients that are from suppliers who are far away,
which means we uses car deliveries for our materials and hence we
contribute to carbon dioxide to the air
– We have many waste from our food leftovers, that cannot be reused or
recycled
– We use many power and natural sources such as electricity and water
and gas.

• Performance Measures and Targets

– Reduced waste
– Buy more local
– Recycle more materials
 Risk Managements

• Slips and falls

• Be aware of food allergies

• Fire safety equipment

• Good housekeeping

• Public & customer safety

• Cash handling procedures

 Financials performance indicators and related
targets

• Sales increase of 20% Yearly

• Profit margin of at least 75%

• Cost of sales to reduce 10% in the next 2 years

• Budget variance must not exceeds 15% in difference

 Application of investment funds

Description Cost
Legal $2,000
consultants $1,500
Restaurant furnishing & machine $14,100
Kitchen fittings $6,000
Training costs $2,500
License and permits $1,250
Telephone system $2,000
Other $700
Total initial investment $30,050
 Strategic action plan

Strategic Goals Actions

Provide quality food service of Neverland Sign, action and establish the strategic
Resort in every state alliance agreement with real estate, food
supplier, labour market supplier
Increase profit margins by 20% in the next - Provide quality customer service to all
3 years customers.
- Provide Lunch time, dinner time deals
to attract more customer
Establish the Neverland Resort brand - Establish social internet and
recognition in our key markets in the next networking marketing
3 years - Have collaboration with Uber eat,
deliveroo
- Create company’s website for online
table reservation
 Performance measurement

• Monitoring training and development

• Record keeping requirement

• Plan review and up date

Monitor performance of the Business Plan

• Communicate the business plan to all relevant

parties and stakeholders
• Ensure all personal and departments have a
clear understanding of performance
requirements and timeframes
Monitor performance of the Business Plan

Ensure skilled labour is available to implement plan:

• Recruit necessary staff

• Ensure all team members have necessary training
• Outsource or contract specific requirements as
needed
• Review contingency plans
• Assess adequate budget and timeframe for
implementation
Monitor performance of the Business Plan

• Test performance measurement systems and refine, if

necessary

• Ensure timely reports on all key aspects of the business

are available, user‑friendly and balanced in terms of
financial and non‑financial performance

• Report system failures, product failures and variances

to the business plan as they occur, this will assist in risk
management and contingency planning
 Respond to performance data
Analyse performance reports against the
planned objectives of the business plan:
• Were the key objectives met?
• Was there evidence of under performance or
over performance – and why did this occur?
• Was the expected return on investment
achieved?
 Respond to performance data
Ensure that all groups and individuals
contributing to any under‑performance are:
• Coached and mentored to help achieve
improvement
• Provided relevant training where appropriate
e.g. product training, sales training
 Respond to performance data
• Review the set performance indicators and
refine them if necessary

• Review all system processes and work

methods regularly as part of continuous
improvement