Frankly Speaking


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Frankly Speaking

  1. 1. Ontario’s Best Restaurant<br />FRANK RESTAURANT <br />Art Gallery of Ontario<br />317 Dundas Street West, Toronto<br />Exec. Chef Anne Yarymovich<br />
  2. 2. Where is it in Toronto? <br />
  3. 3. FRANKLY SPEAKING<br />Previously Agora restaurant<br />Name originated from 3 different inspirations:<br />Frank Gehry: architect<br />Frank Stella: contemporary painter and sculptor, artist, focus in main room, large steel winding sculptural piece that hangs over 3 floors<br />Frank & honest cuisine!<br />
  4. 4. About Chef Anne<br />Attended George Brown College, came out ahead of her class<br />Worked at: Parrot (1985-1988), Mildred Pierce (1990-1996), Agora (1996-2005), AGO (2005-present)<br />Mentor: Donna Dooer, philosophy of eat, breathe, & sleep hospitality, generous, customer royalty, treats staff well, both in kitchen and FOH<br />
  5. 5. Restaurant Concept & Philosophy<br />Ambiance: Contemporary feel, causal, chic, furniture is functional and comfortable, warm<br />Not egocentric, or too pretentious <br />Desired accessibility: <br />Street front entrance <br />5 venues<br />
  6. 6. Marketing<br />Target customer: <br />AGO members <br />Patrons who visit the museum<br />Off the street <br />Local traffic – art focused people, OCAD students, schools<br />18-60’s years of age<br />Families <br />
  7. 7. Needs & Buying Habits<br />Target Customer:<br />Able and willing to spend a large amount of money for the experience (i.e. King Tut exhibit and pre-fix menu Egyptian inspired)<br />Need to feel that they are a part cultural and community experience<br />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<br />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 <br />Expect front of house staff to be knowledgeable of food and wine, treated well, professionals<br />Willing to spend money for good food for a great price<br />
  8. 8. Positioning Chart <br />Their uniqueness (niche market) especially with their connection to the AGO narrows their competition down<br />Competitors:<br />Peter Pan – upscale bistro<br />The Hoof Cafe – causal extension, charcuterie bar<br />The Black Hoof – charcuterie restaurant, smoke lounge<br />Le Papillon on the Park<br />
  9. 9. Style<br />Graphics: <br />Exterior – simple graphics, all uppercase block letters, to the point and direct, door front<br />Window – lettering same, but placed sideways<br />
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  11. 11. Style<br />Graphics: <br />Interior: Sample Menu and Wine List<br />
  12. 12. Aspect of Service<br />Type of staff – young (be not too young – around 25-35yrs old), not under 18 years, with some experience in other restaurants), elegant<br />Staff uniform – <br />Maitre D’ – or seating hostess, black with an accent colour on top (bright solid gem colours)<br />Sommelier – bar tenders, all black uniform, collared neck<br />main servers: black and charcoal grey strips on white blouse, collared neck, black pants, black aprons, hair tied back<br />Style of service – very attentive to needs of customers, approachable, friendly<br />30 front of house staff team<br />Attitudes and expectations of staff – knowledgeable of menu, tastings, professional, experienced (working in restaurants of same calibre)<br />
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  17. 17. Interior Design/Decorations<br />Floor Plan and traffic patterns<br />Wheelchair accessibility – ramp, street level!!!<br />Restaurant concept – art deco inspired<br />Modern, contemporary, clean lines, bold colours, geometric shapes<br />
  18. 18. Restaurant Layout<br />
  19. 19. Kitchen Layout<br />
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  25. 25. Floors/Windows/Walls<br />Black cork flooring, tile-like, clean polished, kept noise to a minimum, practical<br />Floor length windows at front, natural lighting, sky light to emphasize hanging sculptural piece in back dining room<br />Douglas fir wood, light colour, stucco plain white wall<br />Theme: Douglas fir wood, steel and glass<br />
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  32. 32. Furniture<br />Tables – fiber glass tabletop, different bold colours, no table cloths, weave place mats instead<br />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<br />
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  35. 35. Lighting<br />Art deco inspired<br />Ceiling lights: large canvas lighting, abstract, ability for dimming effect, angular, geometrically shaped, contemporary , spot lights <br />Banquette lighting: behind back seating ,back light shadowing wall<br />Table top: candles <br />Bar: wine rack back lit, bar area, hanging lights <br />
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  40. 40. Tableware<br />Table coverings<br />China<br />Glassware<br />Cutlery<br />Riedel stemware<br />Eclectic use of many different brands of plates used:<br />No table cloth <br />Use of weaved dark wooden like place mats for each individual<br />
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  44. 44. Flowers<br />Simple, sleek, elegant, glass vase, platform set, not your typical arrangement, arranged by Chef Anne<br />
  45. 45. Music<br />Smooth contemporary, easy listening, sound level appropriate, above table level not to interfere with conversations<br />
  46. 46. Food<br />Contemporary comfort cuisine that is honest and direct yet made lovingly and with gusto<br />Chef Anne’s motto: “Eat food. Not too much. Mostly plants.’ – Michael Pollan (funny, portion sizes were large)<br />Dedication to using best local ingredients – emphasis such as Crambrae farms<br />Strict Ontario wine list – large wall (wine rack) in main dining room displaying this<br />She and staff annually visit wineries for tasting, etc. <br />“You must never discount the enjoyment factor. That is as nourishing and soul-building as everything else.”<br />
  47. 47. Menu<br />
  48. 48. Displays of Food and Drink<br />Food: open concept kitchen – line<br />Drink: wall wine rack, bar<br />
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  52. 52. Food Presentation<br />Use of different shape and sizes plates<br />Bread in baskets (grissini sticks, different breads), butter – house made, English salt in cleaned oyster shells<br />
  53. 53. Apps<br />
  54. 54. Mains<br />
  55. 55. Dessert<br />
  56. 56. Kitchen & Kitchen Staff<br />Kitchen design is a collaborative effort between the designer, Longo Kitchens, and Chef Anne<br />Exec. Chef Anne<br />Sous-Chef Jeff Dueck, Chef de cuisine Martha Wright<br />Mostly female<br />Outfit: rectangle, AGO logo, hair tied back<br />Service – calm and quiet, show case<br />
  57. 57. There’s More!<br /> 5 venues for revenue:<br />Restaurant – <br />130 guests at one seating<br />Cafe <br />Espresso bar <br />Banquet – cater to special events and occasions such as weddings, business affairs, etc., c an do 300 covers in 12 min.<br />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<br />
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  70. 70. Group Photo!<br />