Action Planning

Long Term Goal: Open my own restaurant

Action plan #1 Comprise a portfolio of different restaurant concepts that I develop in classes at Johnson and wales.

This action plan is important because as Culinary students, we are asked in many different classes to use our creativity to develop different restaurant concepts or change current niches in the food service industry. By saving all of the different projects that I will complete for 4 years will give me an edge on others starting a restaurant.

Step 1: Starting November 12^th, I will collect all the projects I have done for the past trimester regarding restaurant concepts and put them in a binder that is visible in my room.

Step 2: Starting November 27^th, if an assignment is given that requires a restaurant concept; I will not use a previous used concept. I will work to develop different concepts to fit the requirements of the project and use different trends or styles of restaurants to gain experience and knowledge in a vast array of restaurants.

Step 3: Starting November 10^th, I will devote 30 minutes of my Saturdays looking up on the internet different restaurant trends, popular restaurants at the moment, interior and architect design.

Step 4: Starting November 26^th, I will start collecting menus or takeout menus from different restaurants that I have eaten at and enjoyed, or had a small part of a concept that I liked. Before I put it in the portfolio, I will write a small slip of paper to put with the menu to remind myself what it is that I liked.

Step 5: Starting November 27^th, whenever I go out to a restaurant, I will take a camera and take photos of interior and exteriors of restaurants that I enjoy. I will then print the photos out and keep them in the portfolio for future use on projects, or reminders of ideas that I can use later in life.

Action Plan #2 Beginning August 20^th, 2015 I will work in 5 restaurants of different styles in the United States, and 5 restaurants of different styles in Europe.

This action plan is important to the long term goal because it will help widen my experiences and knowledge of restaurant. It will help me find what style and methods I enjoy most and which are the most practical for which style of restaurant I want to open. Working in restaurants here in the United States and in Europe will help compare and contrast how different cultures eat and dine in restaurants. It will help give me an edge on diversity and how many people enjoy dining visiting different areas.

Step 1: Starting November 27^th, 2012 I will devote an hour of my week researching restaurants around the country or in Europe that I believe will be the best restaurants for me to work in. I will make a list of different restaurants I will apply too and work in.

Step 2: Starting August 20^th, 2015 I will obtain a job in my first restaurant. I plan on it being a fine dining restaurant based on previous experience and recommendations.

Step 3: Starting in August, 2018 only stay at each job for a maximum of 3 years, unless good opportunities are available by staying at the restaurant.

Step 4: In the year 2025, I will move to London, UK and acquire residency and a job in a restaurant.

Step 5: In each restaurant I work in I will write down experiences and policies that the restaurant practices that are successful in motivating kitchen staff, or keeping good communication between the front of the house and the back of the house. These experiences that I write down will be kept in the same portfolio as my restaurant concepts.

Action Plan # 3 Starting August 2016, I will work with a restaurant consultant and start up team as a part time job to gain start up experience and knowledge.

This action plan is related to the Long term goal because it will help me gain much needed knowledge about restaurant start ups. I feel this is an important action plan because many people who want to open their own restaurant do not particularly know everything that must be done to start a restaurant. When I complete this goal I will be able to do most of the startup of my restaurant myself and not have to pay someone else to do it.

Step 1: Beginning November 27^th 2012, I will talk to and gain information about consulting businesses with Chefs from Johnson and Wales that worked as Consultants or with consultants.

Step 2: Starting on November 27^th, I will devote 30 minutes of my week every week doing research and reading articles about restaurant startups or restaurant consultants.

Step 3: Beginning May 2016, I will begin looking for contacts and connections to people who work in restaurant consulting or start up in restaurants. I will get a part time job or internship with the consulting firm.

Step 4: After August 2016, I will continue to work with the consulting firm. I will stay for 3 years and help in the process of starting at least 8 restaurants of different styles and operations.

Step 5: Each assignment the consulting firm gets, I will keep my own notes of key things to remember when involved with restaurant start ups.

Action Plan # 4 By May 2025 I will have menu portfolio of different restaurant’s menus, cuisines, and recipes that I greatly enjoy or would consider using on menus that I develop for my restaurant.

This action plan is important to me because it will give me a more personalized collection of recipes that I have made and enjoyed. It will help me start to develop menus for restaurant concepts that I may use in projects or for my final restaurant concept. Many students do not have portfolios and rely solely on cookbooks, the internet, or memories of previously made dishes.

Step 1: Starting November 27^th 2012, I will collect menus of my favorite restaurants or menus of cuisines that I enjoy of restaurants that I visit. These menus will start my new portfolio.

Step 2: Starting November 27^th 2012, Write down recipes of Dishes that I make and want to keep for future use. These recipes will be the first collection of my house recipes for the restaurant that I open.

Step 3: Starting May 2013, While traveling I will collect menus from restaurants that I visit in Europe and other continents that I visit.

Step 4: Starting May 2013 I will cook and learn new skills and techniques from people I meet on my travels and write down the recipes that I make to add them to the portfolio.

Step 5: January 2014, and each January afterward I will go through the recipe menu portfolio and pair up like items, recipes that go well together, and remove any that I no longer like to keep the portfolio very organized.