Frankly Speaking
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Frankly Speaking

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Frankly Speaking Frankly Speaking Presentation Transcript

  • Ontario’s Best Restaurant
    FRANK RESTAURANT
    Art Gallery of Ontario
    317 Dundas Street West, Toronto
    Exec. Chef Anne Yarymovich
  • Where is it in Toronto?
  • FRANKLY SPEAKING
    Previously Agora restaurant
    Name originated from 3 different inspirations:
    Frank Gehry: architect
    Frank Stella: contemporary painter and sculptor, artist, focus in main room, large steel winding sculptural piece that hangs over 3 floors
    Frank & honest cuisine!
  • About Chef Anne
    Attended George Brown College, came out ahead of her class
    Worked at: Parrot (1985-1988), Mildred Pierce (1990-1996), Agora (1996-2005), AGO (2005-present)
    Mentor: Donna Dooer, philosophy of eat, breathe, & sleep hospitality, generous, customer royalty, treats staff well, both in kitchen and FOH
  • Restaurant Concept & Philosophy
    Ambiance: Contemporary feel, causal, chic, furniture is functional and comfortable, warm
    Not egocentric, or too pretentious
    Desired accessibility:
    Street front entrance
    5 venues
  • Marketing
    Target customer:
    AGO members
    Patrons who visit the museum
    Off the street
    Local traffic – art focused people, OCAD students, schools
    18-60’s years of age
    Families
  • Needs & Buying Habits
    Target Customer:
    Able and willing to spend a large amount of money for the experience (i.e. King Tut exhibit and pre-fix menu Egyptian inspired)
    Need to feel that they are a part cultural and community experience
    Expect food to be art oriented - a continuation of experience from AGO (i.e. Down to details of menus – “a composition of red, yellow, blue”), expressed through decor, food, and general ambiance of the restaurant
    Expect top quality food without the pretentiousness of a Michelin star restaurant (familiar food upscale with some innovation) – needs will met with the familiarity of food, cater to wide range of guests
    Expect front of house staff to be knowledgeable of food and wine, treated well, professionals
    Willing to spend money for good food for a great price
  • Positioning Chart
    Their uniqueness (niche market) especially with their connection to the AGO narrows their competition down
    Competitors:
    Peter Pan – upscale bistro
    The Hoof Cafe – causal extension, charcuterie bar
    The Black Hoof – charcuterie restaurant, smoke lounge
    Le Papillon on the Park
  • Style
    Graphics:
    Exterior – simple graphics, all uppercase block letters, to the point and direct, door front
    Window – lettering same, but placed sideways
  • Style
    Graphics:
    Interior: Sample Menu and Wine List
  • Aspect of Service
    Type of staff – young (be not too young – around 25-35yrs old), not under 18 years, with some experience in other restaurants), elegant
    Staff uniform –
    Maitre D’ – or seating hostess, black with an accent colour on top (bright solid gem colours)
    Sommelier – bar tenders, all black uniform, collared neck
    main servers: black and charcoal grey strips on white blouse, collared neck, black pants, black aprons, hair tied back
    Style of service – very attentive to needs of customers, approachable, friendly
    30 front of house staff team
    Attitudes and expectations of staff – knowledgeable of menu, tastings, professional, experienced (working in restaurants of same calibre)
  • Interior Design/Decorations
    Floor Plan and traffic patterns
    Wheelchair accessibility – ramp, street level!!!
    Restaurant concept – art deco inspired
    Modern, contemporary, clean lines, bold colours, geometric shapes
  • Restaurant Layout
  • Kitchen Layout
  • Floors/Windows/Walls
    Black cork flooring, tile-like, clean polished, kept noise to a minimum, practical
    Floor length windows at front, natural lighting, sky light to emphasize hanging sculptural piece in back dining room
    Douglas fir wood, light colour, stucco plain white wall
    Theme: Douglas fir wood, steel and glass
  • Furniture
    Tables – fiber glass tabletop, different bold colours, no table cloths, weave place mats instead
    Functionality – comfortable, leather seating, leather swivel chairs, tons of elbow space, spacious, longue, long cornered banquettes, square tables that were not permanent, easily flexible to change to table size
  • Lighting
    Art deco inspired
    Ceiling lights: large canvas lighting, abstract, ability for dimming effect, angular, geometrically shaped, contemporary , spot lights
    Banquette lighting: behind back seating ,back light shadowing wall
    Table top: candles
    Bar: wine rack back lit, bar area, hanging lights
  • Tableware
    Table coverings
    China
    Glassware
    Cutlery
    Riedel stemware
    Eclectic use of many different brands of plates used:
    No table cloth
    Use of weaved dark wooden like place mats for each individual
  • Flowers
    Simple, sleek, elegant, glass vase, platform set, not your typical arrangement, arranged by Chef Anne
  • Music
    Smooth contemporary, easy listening, sound level appropriate, above table level not to interfere with conversations
  • Food
    Contemporary comfort cuisine that is honest and direct yet made lovingly and with gusto
    Chef Anne’s motto: “Eat food. Not too much. Mostly plants.’ – Michael Pollan (funny, portion sizes were large)
    Dedication to using best local ingredients – emphasis such as Crambrae farms
    Strict Ontario wine list – large wall (wine rack) in main dining room displaying this
    She and staff annually visit wineries for tasting, etc.
    “You must never discount the enjoyment factor. That is as nourishing and soul-building as everything else.”
  • Menu
  • Displays of Food and Drink
    Food: open concept kitchen – line
    Drink: wall wine rack, bar
  • Food Presentation
    Use of different shape and sizes plates
    Bread in baskets (grissini sticks, different breads), butter – house made, English salt in cleaned oyster shells
  • Apps
  • Mains
  • Dessert
  • Kitchen & Kitchen Staff
    Kitchen design is a collaborative effort between the designer, Longo Kitchens, and Chef Anne
    Exec. Chef Anne
    Sous-Chef Jeff Dueck, Chef de cuisine Martha Wright
    Mostly female
    Outfit: rectangle, AGO logo, hair tied back
    Service – calm and quiet, show case
  • There’s More!
    5 venues for revenue:
    Restaurant –
    130 guests at one seating
    Cafe
    Espresso bar
    Banquet – cater to special events and occasions such as weddings, business affairs, etc., c an do 300 covers in 12 min.
    Members Lounge – The Grange – National Historic Site (1970 – national historic and architectural significance), symmetrical 5-bay facade and central pediment reflect the conservative influence of the British classical tradition of the 18th century, restored
  • Group Photo!