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Paul runs a small restaurant in Redbridge He has an outstanding reputation in restauration and has constantly been ranked as one of the best chefs in the country

Paul runs a small restaurant in Redbridge. He has an outstanding reputation in restauration and has constantly been ranked as one of the best chefs in the country. He wishes to upgrade his equipment and explore other methods of generating income. He is considering the following: A new energy-efficient integrated oven which costs 12,000 (including integration costs) –
After conducting an initial research, Paul determines that the new oven will reduce energy consumption by 30% annually. The new oven will also enable 3 meals to be processed at the time (the older oven could process only 1 meal at the time), thereby increasing staff productivity. The old oven, although in very good condition, will no longer be required in the short-term and could be sold for a residual value of 3,000. Spare space on the ground floor
There are 2 coffee shops in the vicinity of the restaurant (Starbucks and Caff Nero) and the area is affluent with busy professionals. Paul has been approached by the management of Costa Coffee with a proposal to rent out the unused space on the ground floor. Chef 5 Star recipes book
Paul has extensive experience in creating new recipes. The latest version of Chef 5 Star has over 20 new dessert recipes that could be monetised by selling them to manufacturers of ice cream for a commission. You are required to
” Review of the sources of funding (8 sources) available to Paul (1.1)
” Evaluate the contribution that the sale of the old oven, the sub-letting of the unused space and the selling of recipes for commission can make on the business’s profitability and cashflow (1.2) After reviewing sources of funding and other methods of generating income, Paul now turns his attention to cost and control procedures, specifically the control of stock and cash. ” Discuss elements of cost, gross profit percentages and selling prices for products and services offered by a restaurant (2.1)
” Evaluate methods of controlling stock and cash in the restaurant (2.2)

Feb 15 2020 View more View Less

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