CHALLENGE PHASE Start Run To Speed Max Comments & Messages X STEP 1 OF 4 Welcome to the Challenge Phase! You are now in charge of opening, setting up, and operating a new restaurant, with every decision up to you. You also have the opportunity to open multiple restaurants to make even more profit. Your goal is a profit of $15,000. Click Next for more instructions. Staffing Dinner 4 BACK NEXT CURRENT GRADE: 155 of 180 points ATTEMPT: 6 of unlimited Grade Details Sun Open Mon Tues Wed Open Open Open Thurs Fri Sat Open Open Open Server $12/hr. 7 7 Cook 155 of 180 points Details Your profit for the last week was $10,085. Your goal is $15,000. X Stop Date Reached You have run through the scoring time period for this Challenge Phase. Your current grade, shown in the lower left corner of the sim, has been recorded. You can try the challenge phase again by using the Try Again link on the course page. 5 5 1 1 2023 Knowledge Matters Matters Close Sim Review Sim Kelduralit 15 Uused WICHT ITU SEIVCI are WVINITY. Stuck? Find briefing tips here Refresh Close OK Cancel g up, and ecision up open profit. oints GROUND STORAGE Worldwide PROFIT: $10,085 REVENUE: $30,341 FOOD COST: 29 % STAFFING: 22% WASTE: 0.0% REVIEW MODE CASH: $685,657 + Staffing Dinner Sun Mon Tues Wed Thurs Fri Sat Open Open Open Open Open Open Open Server 2 2 $12/hr. 2 2 7 7 7 Cook $16/hr. 2 2 2 N S 5 5 Dishwasher 1 $11/hr. 1 1 1 Weekly Payroll: $7,137 Restaurant is closed when no servers are working. 30 Chicken Monterey Grilled chicken layered with avocado and Ja with fresh salsa. Poached Salmon Poached salmon with chateau potatoes, hari hollandaise sauce. Fisherman's Platter Shrimp, clams, scallops, and sole all fried to crispness. Onion rings, fries and tartar sauce. Bourbon Chicken Chicken with red peppers, artichokes and mus over fettuccine. Pan-Seared Tuna Miso-soy-wasabi glaze, snow peas and water c jasmine rice with shiitakes. Chicken Piccata Free-range chicken breast with a white wine, ca lemon sauce. Complete with nice pilaf and fresh vegetables. White Wine Delicate white wine Red Wine Rich red wine Caffe Latte Espresso and steamed milk Coffee Colombian premium dark roast Soda Wide variety of flavors, diet and regular Print Advertising * Daily News, $786 per week Get exposure in a newspaper that contains news and articles about current events, business and politics. Daily News has great popularity with businesspeople throughout the city. Families: 1,540 Couples: 1,680 Businesspeople: 12,600 Total Reach: 15,820 File Entertainment Week, $852 per week Place an ad in the definitive source of information related to music, movies, restaurants, reviews, and events. Entertainment Week is very popular with couples throughout the city. Families: 1,120 Couples: 12,180 Businesspeople: 1,820 Total Reach: 15,120 Restaurant Guide, $762 per week Promote your business in a guide which contains menus and reviews for restaurants in the local area. The Restaurant Guide has appeal with families throughout the city. Families: 12,740 Couples: 2,380 Total Reach: 16,100 Businesspeople: 980 33023 Week-Part Sales Detail un Graph View Table View and $10,000 $8,000 on u t S $6,000 $4,000 $2,000 $0 Sun Mon Tues Wed Thurs Fri Sat x View Week-Part Sales Detail Graph View TableView Sunday Monday Tuesday Wednesday Thursday Friday Saturday Total Sales $1,502 $1,739 $1,566 $1,682 $7,875 $8,263 $7,716 $30,341 Percent 5 % 6% 5% 6% 26 % 27% 25% 100% of week sales X THE GAZAT REVIEW 4.7 4.7 5.0 OVERALL SERVICE FOOD QUALITY Service: Length of customer wait Food Quality: Workload of cooks. Food Availability: Ability to make menu items ordered. Ratings are 0 to 5 with 5 being the highest. 2023 Knowledge Matters 5.0 FOOD AVAILABILITY $18 AVG ENTREE $ Close CIUSC Paragraph 121 121 16 to go Normal T 1 No Spac... Heading 1 Adbb Heading RI Styles | 10 | 12 14 1 116 1181 I Questions: 1. How many restaurants did you open during the restaurant mogul simulation? Why? 2. What influenced the location decision of each restaurant? 3. What items were included on your menu(s)? What influenced your menu item selection and pricing? Did it differ from one restaurant to another? 4. What was the food cost percentage for each restaurant at the end of the simulation? 5. What was the waste percentage at the end of the simulation? How did you manage the level of waste throughout? 6. Which group or groups were your target customers? 7. What methods of advertising were used? Why were these methods chosen? B. Did you conduct any surveys? Why or why not? What questions did you ask? 9. What was your overall Gazat rating for each restaurant at the end of the simulation? 10. What was your average weekly profit at the end of the simulation?