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years, they took a small run-down bar and turned it in to one of the busiest restaurants in <br />Stillwater. <br />2.2 Legal Form <br />Cozzie's Lakeside Grill will be organized as a Corporation. <br />2.3 Start -Up summary <br />If and when the Cozzie's Lakeside Grill concept and preliminary plan is approved by the <br />City of Hugo, we will begin the bidding process and start up estimates and get more <br />detailed at that time. We will then engage with an architect, engineer, construction's <br />companies, ect... <br />2.4 Location and Facility <br />The approximate 4800 square foot building will be located on highway 61 in the city of <br />Hugo plus an expansive outdoor area for seating, acoustic music and leagues. <br />Estimating seating for 118 inside, 60 private party room inside, 75 outdoor seating. The <br />property on Highway 61 has a high volume of traffic that will continue to grow as more <br />development occurs in the city of Hugo and in the surrounding communities of Forest <br />Lake and White Bear Lake. <br />3.0 Services <br />3.1 Daily Operations and Production <br />Cozzie's will be open 7 days a week for lunch and dinner requiring 2 shifts. Jenifer and <br />Chris will write the schedules. The schedules will be written in a manner that will allow <br />the ability to increase or decrease hourly labor according to sales volume in order to <br />maintain a consistent labor cost control. <br />Proper labeling and rotation techniques, accompanied by ample storage facilities will <br />ensure that a high quality prepared product will be sufficiently available to meet the <br />demands during peak business hours. Replenishment and ongoing preparation will <br />continue during off peak business hours. <br />Chris and the executive chef will be responsible for ordering, receiving and maintaining <br />sufficient inventory to meet production demands. Ordering schedules will be staggered <br />with perishable products being order multiple times per week to preserve freshness. <br />Standard grocery supply orders will be ordered less often, according to a predetermined <br />schedule and storage capacity. The executive chef is responsible for managing food <br />costs. <br />There will be Front of House Mangers in charge of all functions in the FOH. This <br />position reports directly to Jenifer and Chris. <br />10 <br />