Discuss the major components required in the operational efficiency plan:
- Business Plan
- How will you obtain funds for the project? (are you asking for funds or obtaining from another source)
- How many funds are required to start?
- What is the timeframe to launch?
- Resource requirements
- Hardware
- Software
- Other support IT to get the systems up and running (networking, database, etc…)
- People
- Equipment
- Office Space
- Etc…
- Key concepts to address to ensure the organization is running efficiently
- Organizational Learning Concepts and Theories
- Integration of IT Resources
- Virtual Teams? Local Teams? Why?
- Ethical and Legal Implications
- Cyber Security and Privacy of Information
- What do you have to account for? (managing data or credit card information?)
- Best Practices that you are going to implement in your organization and why
Business should be about the cloud kitchen -below is the high level plan we submitted . so develop from here A cloud hub Hub kitchen is an idea of a delivery-best eating place and not using a physical space, no dine-in space, or takeaway counter. Just an operational kitchen for the training of meals that capabilities as a manufacturing unit. No fancy infrastructure, no waiters, no tables, no furniture, not anything at all.We are trying to serve the healthy fast food option through the independent cloud hub kitchen. This kitchen would work with an Online pickup or delivery service portal like uber eats, Grubhub, and Postmates. And also aim to have where customers can place a pickup order or delivery in Austin, TX. A healthy fast food kitchen that concentrates on Vegan, Keto, and Paleo diet meal plans and the food produced has been taken from the local vendors daily. Cloud hub kitchen is aiming to have sales of 4.5 million dollars by the end of 2022. With the gross income expected to be around 15 to 20%. This kitchen would run every day between 11 am to 11 pm, having 15 resources work around the clock. Highly skilled specialty chefs will be hired into the team to execute the meal design and the prep. Seasonal food and local produce infusion will be taken into consideration in all food creation decisions.
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