Developing a Business Model for Commercial Services - Assignment Example

A business model refers to a description of how business operations are going to be carried out (Chesbrough, 2007).

In the above connection, the model will provide a menu illustrating how the existing kitchen will be utilized efficiently without waste of space. The study will further provide a discussion of a food service system to be employed.
The menu that illustrates proper and sufficient utilization of the existing kitchen
In this study, a menu to be employed will involve a blueprint of how the available kitchen will be utilized to prevent overlapping and underutilization of the available space and equipment (Baraban & Durocher, 2010). The menu may help to determine the level of skills required among the Chefs, the purchase prices for the items as well as the energy costs to be incurred (Walker & Lundberg, 2007). Connectively a commercial kitchen must be designed in such a manner that the mobility of employees in the kitchen is easier. This may help in ensuring that there is maximum safety and efficiency (Baraban & Durocher, 2010). Whereby the available walking space left can allow employees to move easily and respond quickly to customers’ requests. Below is a presentation of how the available kitchen space may be utilized and the annual maintenance cost for the available space as well as a revenue breakdown.
Rent per square foot annually       = $50,000 Rent per year                                  =$300,000 Amount to be generated per day to make profits ($850-$1,000unit sales) = $300,000per year Total space for the room = 30×20=300unit Kitchen (1/3×300) = 100units The remaining floor space= of 200 is to be used for setting up seats for customers who will be buying meals.   Discussion of a food service system to be employed The commercial food service system will employ various techniques to ensure that different food menu is available daily to meet the dynamic needs of the customers. Additionally, both unskilled and skilled labor will be required in the system. In the above connection, the food service model will employ some energy-efficient measures to ensure that the energy cost is minimized while maximizing profits at the same time (Lewis & Slack, 2003). The commercial services pieces of equipment will be pre-tested to determine water and energy consumption patterns. This measure will help to ensure there is efficiency in the amount of water and energy utilized (Wentz, 2007). Additionally, the model utilizes modern equipment for cooking and for preserving food staff to ensure that there will be effectiveness and efficiency in the services rendered to the customers (Wentz, 2007). Among the cooking equipment that will be employed include Large vat fryers, steam cookers, refrigerators for preserving food, rack and conversion ovens, and holding cabinets for hot food to name just but a few.    The main reason for employing the above mention cooking equipment is that the commercial services business would like to minimize cost as much as possible while at the same time maximizing profits. For example, the application of steam cookers will help to ensure that the amount of water and energy utilized in preparing food for the customers has been minimized (Wentz, 2007). Additionally, the utilization of conversion ovens will help to ensure that energy has been utilized for example research evidence indicates that conversion ovens save up to $1000 per unit (Wentz, 2007). Connectively, water heaters will also be employed to minimize the cost of electricity. According to previous research finding it was reported that a typical restaurant can consume an energy cost of approximately 11% to 18% per annum (Wentz, 2007). Therefore this translates to a total annual total energy cost saving of $1180.   Conclusion Therefore, based on the above model it can be scrutinized how the available kitchen may be utilized. The menu has indicated how the available kitchen space may be efficiently utilized to maximize revenues and ensure efficiency in the provision of quality goods and services to the customers.  Read More