As a story-telling is a popular way of conveying business news these days, that is the story of a catering manager who wants / his board to a "tasty" new kitchen fund, and we are working on his / her exercise of writing the proposals, the provision of safe, what will s / he will ...
The scenario
You are the catering manager of a large company. They are a team of 20 staff who cook and serve subsidized canteen lunch for the staff of 500 people responsible. TheAppliances in your kitchen is ten years old and quite worn out. Your kitchen staff are unhappy about this and complain forever. You decide to put together some proposals, to convince the Board (your direct report is the HR VP or Director) to provide funds for new equipment. This is how you might go about thinking about writing your project, you will take notes as you - but not writing it yet.
1. What is my desired outcome - that I keep on in my head?
Obtainfunds available to buy and install new kitchen equipment for the staff restaurant.
2. What I have secondary objectives?
It would be nice to spend a blank check for the money, as I like and buy equipment, what I want without having to justify every last penny / cent / sou have the financial people. To achieve this and to equip the kitchen amendment would:
** Improve my relationship with my employees and my conscience easy about their need for working with obsolete and slowExtras
** The stream of complaints from the employees stop, if they wait longer for their food than is fair - what a waste of my time I have heard them and handle them
** Finally, reduce my costs by improving energy efficiency and faster turnaround
** Create happier employees who will look me better, my boss
3. So what exactly is needed to achieve these results?
I have a short, sharp andpersuasive document, the board members will be read during the week before the next meeting. The HR VP / Director promised me that he includes as an element in his section of the submitted agenda. I have only one shot, so it was better to be good.
4. Who are the people in my "public" and what does it feel like they are?
They are executives who rarely eat in the canteen, so the question is unlikely to be of personal significance for them. You will probably feelstressed at the moment because of the recent rumors of a hostile takeover bid by one of our competitors. Sales have recently been a little down and so they are probably in the mood for cost reductions.
The last time someone of money are spent on application to the staff, they were very generous and sanctioned funds for a complete overhaul of the restaurant itself, and that was only last year. You can not be in the mood to spend nearly twice as much, especially since the kitchenBodies are not visible, they, the visitors and the vast majority of employees so they know not much PR value.
However, the HR Director will be a big problem, setting the meeting of the Board and all Board members will discuss will be made aware that we lose much in the way of local labor skills and talents to our competitors in the next town. This is partly because of their superior training and personal development programes but it is also because of theirSuperior employee benefits, including an excellent restaurant and a gym.
5. How the public will receive my message?
In the form of a document together with a stack of other documents, a week before the meeting, probably thrown together in a file or binder in a pot. They are probably still time, it will probably fly over all documents while traveling by train / plane / car with driver, or perhaps at home on weekends or late at night in a hotel room somewhere down.
At the meeting of theIssue is highlighted by the HR director, but these are secondary problem with the setting, and in each case, the entire HR field is probably pretty far down the agenda. The executives are probably tired and grumpy at this time, especially if not all previous messages have been good. It may be possible, a summary of my message on the board level, corporate networks, which, if it was to read it at all, after the document set to be read, circulated, but before the BoardMeeting.
6. What are the benefits for them - what benefits are there for my audience?
In this case, more than most, I have to sing, a benefit for the recipient my message so quickly, it's not funny, because otherwise the whole thing to be mixed in order to discuss the underside of the deck and can not even present at the meeting of the Board. What could be in it for the board because they do not even eat in the canteen? Hang on ... competition in the next city recruitmentthe basis of a better deal with a brilliant staff restaurant. This will be discussed in front of my project. Now We're Getting Somewhere ...
7. How can the negatives out as un-critical as possible?
The costs. Yup. Tricky. I hear them say now, "but only in the past year we have paid that have renovated the whole restaurant, and now we are asking for more?" But if that was a step? Hmmm.
How about this? An item that reads something like ..."Maximization of employee satisfaction - our latest step in attracting the lead as local advertisers" - yes! I like it.
This is the angle to use: I have to show them how investing in new kitchen equipment will help to put us in a much stronger employee retention and recruitment position, and as such is a particularly important aspect for the exam, are threatened when our competitors to make the best of the local workforce for themselves.
8. I have really shown thatThere is something "in there" for everyone?
Yes. And there's nothing dishonest about it, the point I make is absolutely correct. It's just that I sit one of which, I would not necessarily mean it looked and it was just by myself in the shoes of the audience I saw it from a different direction.
The final proposal ...
Page 1 / cover
In-house catering - the final step:
... To secure crucial to the satisfaction of the staff
andmaximize the benefits of the last
Years restaurant refits
As a relatively modest investments in new kitchen equipment quality in the whole-house catering service ...
... And to ensure that she earns her an advantage that the staff is much better than anything our competitors offer their employees to keep
Page 2
The immediate problem
Last year saw the refurbishment of our staff restaurant, which have gone a long way to make our own cateringService are the best of all employers in the city. However, equipment "behind the scenes" in the kitchen itself, has been replaced since 199X. The old device is slow and cumbersome to use - even by our highly qualified and well motivated kitchen staff - leading to frequent, long delays in the delivery of food orders in the restaurant guests. Consistent user dissatisfaction restaurant is on the rise, especially in light of our recent productivity and sales, whichhas led to realize shorter lunch breaks and the resulting pressure for a faster order not to - slowly.
Secondary issues
Join at a time, Bozo Ltd with their staff as a major incentive for people to have their organization, the last thing we need for our staff catering services to us down and make our companies less attractive. Last year, investments made in the "front of house" restaurant furniture a significant contribution toThings right, but without modern equipment of the kitchen to keep up this furniture restaurant can not do this on your own. Unable to perform addition, there is now a danger that our old kitchen appliances would require about current health, safety and hygiene requirements, the replacement in any case before too long.
The solution
Compared with what was spent last year on restaurant renovations, which is now needed to equip the kitchen, actually less, though itsEffect will be, if anything, even more valuable. This is due to be spending the new equipment to conduct a huge overall improvement of the service - important for our staff recruitment and retention.
Implementation
As you can see overleaf I have conducted a comprehensive cost-performance comparison review of all appropriate facilities. Based on my extensive experience in the professional kitchen management I have met detailed recommendations for cost-effective decisions. I am also pleasedoversee the purchase and installation of the equipment in person to discuss the administration you save time in purchasing and finance departments and to ensure the effective overall solution.
Earnings
Updated kitchen equipment in restaurants, our staff will meet the last link in the chain to ensure our workforce is not only to excel but to find those other by Bozo Ltd and local organizations for highly qualified personnel to win. As you know, it is often these relativelysmall problems - and the relatively small investment - recruiting tip the scales in favor of the decision to take a star to join an organization or the other. We want them to join and stay with us, and this initiative will help to ensure that they do.
Page 3-4
How much will it cost?
(Details of the necessary equipment and costs)
What is achieved
(Cooking / serving also reduce energy consumption reduction, etc)
Implementation Plan
(which mustbought, well, how / when it is installed)
Measuring Results
(how quickly improvements could be measured, what would you expect employees poll prospects, etc.)
And the post-mortem ...
First, consider the style and tone. We are direct and to the point and do not use flowers or formal language, but at the same time that we are not familiar or chatty. This is just business-speak, without spending much money to get our message across as effectively as onepossible in the shortest possible time to understand this enough information to the whole matter.
Page 1 / cover
In-house catering - the final step:
... To secure crucial to the satisfaction of the staff and
Maximizing the benefits of last year
Restaurant refits
It acts as a heading and must flag on the main points, "what's in it for them", which is particularly in this case is quite different from what's in it for me, the catering manager andalso for the employees who will benefit from it. Briefly defined as the message there are two important pressure points for an audience with a -, recruitment and retention of staff in the face of growing competition and two, the fact that last year they have already spent a lot about the restaurant. This last point could easily by them as an excuse not to spend the extra, so I have made so much fuss about the equipment of the kitchen as "the last link in the chain ..." considered to be almostindicated that it was their political intention for the catering operation in two stages overhaul, since this is the second.
As a relatively modest investment in
Equipment complete new kitchen is
Quality in-house catering service
... And ensure that it deserves to keep his
Staff will benefit significantly, which is better
than what our competitors offer
their staff
Relatively modest means little, but it sounds low. We are convinced that also hints, without newKitchen equipment refit of the restaurant could be a waste of money, which was probably true, but it was not very tactful of us pronounce it.
Page 2
The immediate problem
Last year saw the refurbishment of our staff restaurant, which has a long way to ensure that we go in-house catering service the best of every employer in the city. However, equipment "behind the scenes" in the kitchen itself, has been replaced since 199X. This is slow and old equipmentcumbersome to use - even by our highly qualified and well motivated kitchen team - leading to frequent, long delays in the delivery of food orders in the restaurant guests. Consistent user dissatisfaction restaurant is on the rise, especially in light of our recent productivity and boost revenues, resulting shorter lunch breaks and the resulting pressure for an order to realize, not faster - slower.
Self-explanatory, really. Also note that I expected a differentPotential "get-out clause" for someone who does not want to spend the penalty - that it is not the age of the equipment that generates delays, but the inability / laziness, the kitchen staff. The sentence above does not convince them, perhaps, that the kitchen staff was excellent, but it shows, I expected to be any objection to fight and when she gets up put. It is often enough to stop it in its tracks.
Secondary issues
Are at a time, Bozo AG with its staffFacilities to join a major incentive for the people to their organization, the last thing we need is for our staff catering services to us down and make our companies less attractive. Last year, investments made in the "front of house" restaurant furniture a significant contribution to implementing things correctly, but without modern equipment of the kitchen to keep up this furniture restaurant this task can not be on your own. In addition, there is now a danger that our old kitchen appliancesmay not require the current health, safety and hygiene requirements, the replacement in any case before too long, would suffice.
Here I have to support and reinforce the notion that the retrofitting of the restaurant was the first stage of a two-part project, and this is my level two - upgrading the kitchen - is needed to complete the picture, and if it does not happen, it could have fatal consequences on our efforts to attract and retain good employees. Despite the new restaurantFurniture.
The solution
Compared with what was spent last year on restaurant renovations, which will now be used to equip the kitchen, actually less, though its effect will be, if anything, even more valuable. This is due to be spending the new equipment to conduct a huge overall improvement of the service - important for our staff recruitment and retention.
If this were a sales document, it would be the "final push" section. However, in a document like this, once you have foundMy goal we have here (earlier), this solution works section over a bridge, and offers us the opportunity to remind the audience about how we want it relates to a benefit for them.
Implementation
As you can see overleaf I have conducted a comprehensive cost-performance comparison review of all appropriate facilities. Based on my extensive experience in the professional kitchen management I have met detailed recommendations for cost-effective decisions. I am also happyto personally supervise the purchase and installation of the system in order to save time on the management of purchasing and finance departments and to ensure the effective overall solution.
In this section my "secondary considerations" from my brief message, and I am a charter for the whole thing without the other departments and executives is breathing down my roof have to organize. Since you have to use high and low for a potential benefit for the board, what betteras my own experience as an expert in this field, and my desire to save on administrative considerate of others' time by win me responsible for the project. Actually, it's win for all - I run the project, as well as I think and they do not contribute to the additional time and effort.
Earnings
Updating our staff kitchen equipment in restaurants will fulfill the last link in the chain to ensure our workforce is not only to excel but those of others Ltd. and local BozoOrganizations that attract highly qualified staff to be happy. As you know, it is often these relatively small problems - and the relatively small investment - that the scales for the decision of a star recruits to an organization or the other join point. We want them to join and stay with us, and this initiative will help to ensure that they do.
Really this is only a summary of wishful thinking, but it is the follow-up to the main page and reminded the audience of the most importantPoints / potential benefits for them. The "How do you know" phrase, if it can be used in a respectful and not condescending to a kind of reference
conspiratorial partnership between author and reader which the reader nodding his head up and down in silence to achieve agreement that can - always a useful positive precursors of possible agreement.
And now? One proposal, to convince, is also the cynical powers that be act of thinking and our way. Good luck!
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