Lauter Tun Tap Room and Grill

JULIA GEYGAN, CHIEF EXECUTIVE OFFICER

KRISTEN JUNG, CHIEF ENGINEERING OFFICER
CRYSTAL DOSSMAN, CHIEF FINANCIAL
OFFICER
KCJ, LLC

Overview
Concept
Location
Explanation
Demographics
Assumptions
Floor Plan

Systems
Electrical
Water
HVAC
Safety
Kitchen
Beer
Foundation
ADA

Operations
Start Plan
Marketing
Menu
Policies and
Procedures
Employee Outline
Preventive
Maintenance
Financials

Concept
Brew Pub: The Lauter Tun Tap Room & Grill
Over 100 craft beers
Local beers on tap
Community Involvement
Food: Burgers and Pub fare
Average Check per Person (lunch & dinner):
Lunch: $15.00
Dinner: $25.00

Style of Service : full service, casual

Dcor: Rustic Social House

Explanation

Location
Location: Bellingham Washington
1304 12th Street, Bellingham, WA 98225
Population in 2012: 82,234
Number of full-service restaurants in Bellingham:

184

Demographics
Median Resident Age: 31.3 years
Est. Income (2011):
Household: $42,892
Per capita : $25,850
Western Washington University: 1.7 Miles
Student Population: 12,400
Target Market:
Young adults, ages 21-35
Beer enthusiasts

Assumptions
Equipment included in the business purchase

Past business sales

Condition of the location
Existing Systems

Permits & Licensing

Insurance
Estimates

Floor Plan
Dimensions: 2,200 sq. ft.

Capacity:
seated: 150
standing: 366

Dining Room:

Various table sizes

Lounge area
Large horseshoe bar
Multiple POS systems

Floor Plan

Systems
Electrical
Water
HVAC
Safety
Kitchen
Beer
Foundation
ADA

Electrical System
Distribution Panels and Wiring
Breaker and fuse boxes located next to
panels and wiring
3 Phase Electrical Receptacle Power
Used for large equipment
Proper training of staff
Proper lockout/ tag out procedures under
OSHA
Fuses and Circuit Breakers
Time delay fuse to start up equipment
Ground Fault Interrupter Circuits
(GFICs) in areas where water and
electricity are found

Electrical System
Electronic Equipment
Wiring, grounding/bonding, and isolation of equipment loads
Surge suppression equipment
Voltage regulators
Electric Motors, Controls, and Drive Elements
For proper air conditioning and dishwashing areas
Goal: To operate above a 90% power factor in order to reduce
electricity bill
In Case of Emergencies
Extra battery backup units for basic electricity
Uninterruptible Power Supply (UPS) always on
Emergency exits

Equipment Isolation Chart

Water System
Isolating Water Systems
Insulated pipe systems for both water and wastewater
Sanitary grease producing water vs Sanitary non-grease
producing water
Backflow preventers

Discharge and Sewer Water

Grease separators attached to equipment
Traps to keep gases and odors out
Concerns: BOD, FOG, TSS

Water System
Water Heating
Directly fired water heater
Separate water heater for kitchen equipment

Requirement: 180 Degrees Fahrenheit

Booster heater in dishwasher

Practicing Water Conservation

Submeters on water irrigation lines
Measure amounts of water used
Helps to identify leaks

Foot operated faucets in kitchens

Overabundance of rainwater in Bellingham

HVAC System
Heating
Must consider sensible and latent loads of heat discharge

Sources: Kitchen, bar, windows

Transmission
Reduce amount of heat transfers by increasing insulation of
the restaurant
Heat Sources
Natural gas furnace to produce hot air (cheaper than electric)
Will maintain by having maintenance checks on air and flue
gas levels routinely
Heat pumps

HVAC System
Cooling

Split Decentralized
System: Packaged Heat
Pump located in ceiling
Self contained units that
runs on fuel
Provides both heating and
cooling through a direct
expansion unit
Installed quickly and
requires routine
maintenance

HVAC System

HVAC System
Variable Air Zones
Bathroom, dining room, and kitchen maintain different
temperatures
Ventilation
Exhaust fans and hoods in bathroom and kitchen

Fire and Life Safety

Guest Safety

Slips and Falls

Food-Borne Illness
Water Temperatures

Associate Safety

MSDS
Proper Training and
Documentation
FDA Approved Chemicals
Scheduled and Preventive
MaintenanceEquipment
Data Cards

Food Safety

WA State Law
Food Worker Course

Fire and Life Safety

Fire Safety

Detection
Heat detectors
Smoke detectors

Notification
Alarms
Pull Station

Suppression
Extinguishers
Sprinkler System
Ansul System

Exit Strategy
Emergency Exits
Generator
Gas/Water Off Switches

Safety Plan

Kitchen Systems
Kitchen Equipment
Grill
Flat

top
Fryer
Salamander
Pantry Station
Pots and Pans
Utensils

Kitchen Systems
Refrigeration

Equipment
Walk-in
Reach-ins
Keg room
Freezers

Kitchen Systems
Sanitation and

Disposal
Hand washing
Stations
Sanitizer
Station
Dish Machine
Floor
Sinks/Drains
Dumpster

Beer System

Beer Systems

Foundation
Roof
Built up

Loading Dock
Behind business
Facing service
alley

ADA
Parking
Street
City-mandated spaces
Restaurant Access
Pathways meet regulation width
Several areas with tables are the approved height
Sensitivity Training
One hour course
Documentation
Reinforcement semi-annually

Start Plan

Licensing, Permits, Zoning

Beer and/or Wine

Off-Premises
Business District

Renovations

Established in 2005
Refinished floor
Reupholstered booths
Resurfaced tables and wood chairs
Added lounge furniture

Operations
Start Plan
Marketing
Menu
Policies and Procedures
Employee Outline
Preventive Maintenance
Financials

Start Plan

Training

Sensitivity
Safety

Food Handlers

Harassment
Operations

Supplies

Fully furnished
Smallwares
Initial Inventory

Starting Costs

Marketing and Promotion

Positioning: Exploring the nation through

beers.
Grassroots Campaign

Tied through community involvement

Economically and socially sustainable

Fundraisers, partnerships, events

Menu

Menu Analysis

Policies and Procedures

Employee Outline

Servers

Serving Staff

General
Manager

Beer Tenders

Assistant
General
Manager

Hosts

Owners

Support Staff
Bussers
Pantry

Line Cooks

Kitchen
Manager

Fry
Grill/Saute

Lead Line Cook

Dishwashers

Other

Prep

Employee Outline
Owners (3)
Management Team:

General Manager (1 @ $48,000 annually)

Kitchen Manager (1 @ $42,000 annually)
Assistant General Manager (1 @ $38,000 annually)
Front-of-House Team (38):
Serving Staff:
Beer Tenders (4 @ $9.19 per hour)
Servers (12 @ $9.19 per hour)
Support Staff:
Hosts (3 @ $9.19 per hour)
Bussers (3 @ $9.19 per hour)

Back-of-House Team (15):

Line Cooks:
Lead (1 @ $13.00 per hour)
Grill/Saute (3 @ $11.50 per hour)
Fry (3 @ $11.00 per hour)
Pantry (3 @ $11.00 per hour)
Other:
Prep Staff (2 @ $10.75 per hour)
Dishwashers (3 @ $10.19 per hour)

Sample Staff Levels

8:30

Chef Arrives
Prep Team Member Clocks
in

9:00

AGM Arrives
Line Cooks Clock In

9:30

GM Arrives

3:30

Prep Team Member Clocks In

4:00

Opening Servers Clock In

Opening Beer Tender Clocks In
Host Clocks In
Lead Line Cook Clocks In
Line Cooks Clock In

4:30

Dishwasher Clocks In

5:00

Busser Clocks In

6:00

Closing Server Clocks In

Closing Beer Tender Clocks In

8:00

Host Clocks Out

Opening Beer Tender Clocks Out
Opening Servers Clock Out

8:30

Prep Team Member Clocks Out

9:00

Restaurant Closes

9:30

Line Cooks Clock Out

Dishwasher Clocks In

10:30

Opening Servers Clock In

Beer Tender Clocks in

11:00

Restaurant Opens
Host Clocks In

12:00

Closing Servers Clock In

Busser Clocks In

2:00

Prep Team Member Clocks

Out

2:30

Opening Servers Clock Out

Host Clocks Out

4:00

Line Cooks Clock Out

Beer Tender Clocks Out
Closing Servers Clock Out

4:30

3:00

Dishwasher Clocks Out

Busser Clocks Out

10:00

Closing Beer Tender Clocks Out

Closing Servers Clock Out
Dishwasher Clocks Out
Busser Clocks Out
Lead Line Cook Clocks Out

Labor Projections

Preventive Maintenance Calendar

Preventive Maintenance

Equipment Replacement Plan

Financials
Investments:
Personal Investment

$400,000

Small Business Loan

$215,000 at 2.8% interest for 10 years

ROI:
Year 1 -.60
Year 2 -.45
Year 3 -.07
Year 4 .10
Year 5 .29

Financials

Financials