Background Situation:
The organization is looking to replace several of its smaller food operations with a larger regional service, specifically targeting charter schools. They see a significant need and opportunity in this market compared to commercial competitors.
LMC was tasked with conducting a Feasibility Analysis, which included:
- Interviewing a large sample of charter schools to determine their current satisfaction with food service vendors in terms of quality, cost, and service levels
- Developing a basis for determining whether the organization could significantly improve on these situations
Recommendations and Approvals:
- Draft recommendations and presentations were prepared for committee approvals, followed by the development of a comprehensive business plan.
Business Plan Development:
- This involved estimating the physical plant and FF&E (Furniture, Fixtures, and Equipment) costs, developing a forecast model for budgeting and planning, and ensuring compliance with federal, state, and local regulations
Final Approval and Implementation:
- Presentations were made for final Board approval, after which the actual facility and operation were developed, including design and construction, hiring operations management, initial customer development, oversight of operations, financial analysis, and initial sales building
Fine-Tuning:
- After commencing business operations, the facility and operation were fine-tuned to ensure smooth and efficient functioning.
