FRANK Restaurant is located in Toronto at the Art Gallery of Ontario. It is led by Executive Chef Anne Yarymovich and has a contemporary design inspired by artist Frank Stella. The restaurant aims to provide an accessible dining experience for AGO patrons and locals, serving Chef Anne's contemporary comfort cuisine made from local ingredients. It targets art-focused customers aged 18-60 who are willing to spend on a high-quality culinary experience.

1. Ontario’s Best RestaurantFRANK RESTAURANT Art Gallery of Ontario317 Dundas Street West, TorontoExec. Chef Anne Yarymovich

2. Where is it in Toronto?

3. FRANKLY SPEAKINGPreviously Agora restaurantName originated from 3 different inspirations:Frank Gehry: architectFrank Stella: contemporary painter and sculptor, artist, focus in main room, large steel winding sculptural piece that hangs over 3 floorsFrank & honest cuisine!

4. About Chef AnneAttended George Brown College, came out ahead of her classWorked 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

5. Restaurant Concept & PhilosophyAmbiance: Contemporary feel, causal, chic, furniture is functional and comfortable, warmNot egocentric, or too pretentious Desired accessibility: Street front entrance 5 venues

6. MarketingTarget customer: AGO members Patrons who visit the museumOff the street Local traffic – art focused people, OCAD students, schools18-60’s years of ageFamilies

7. Needs & Buying HabitsTarget 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 experienceExpect 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 restaurantExpect 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, professionalsWilling to spend money for good food for a great price

8. Positioning Chart Their uniqueness (niche market) especially with their connection to the AGO narrows their competition downCompetitors:Peter Pan – upscale bistroThe Hoof Cafe – causal extension, charcuterie barThe Black Hoof – charcuterie restaurant, smoke loungeLe Papillon on the Park

9. StyleGraphics: Exterior – simple graphics, all uppercase block letters, to the point and direct, door frontWindow – lettering same, but placed sideways

11. StyleGraphics: Interior: Sample Menu and Wine List

12. Aspect of ServiceType of staff – young (be not too young – around 25-35yrs old), not under 18 years, with some experience in other restaurants), elegantStaff uniform – Maitre D’ – or seating hostess, black with an accent colour on top (bright solid gem colours)Sommelier – bar tenders, all black uniform, collared neckmain servers: black and charcoal grey strips on white blouse, collared neck, black pants, black aprons, hair tied backStyle of service – very attentive to needs of customers, approachable, friendly30 front of house staff teamAttitudes and expectations of staff – knowledgeable of menu, tastings, professional, experienced (working in restaurants of same calibre)

17. Interior Design/DecorationsFloor Plan and traffic patternsWheelchair accessibility – ramp, street level!!!Restaurant concept – art deco inspiredModern, contemporary, clean lines, bold colours, geometric shapes

18. Restaurant Layout

19. Kitchen Layout

25. Floors/Windows/WallsBlack cork flooring, tile-like, clean polished, kept noise to a minimum, practicalFloor length windows at front, natural lighting, sky light to emphasize hanging sculptural piece in back dining roomDouglas fir wood, light colour, stucco plain white wallTheme: Douglas fir wood, steel and glass

32. FurnitureTables – fiber glass tabletop, different bold colours, no table cloths, weave place mats insteadFunctionality – 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

35. LightingArt deco inspiredCeiling lights: large canvas lighting, abstract, ability for dimming effect, angular, geometrically shaped, contemporary , spot lights Banquette lighting: behind back seating ,back light shadowing wallTable top: candles Bar: wine rack back lit, bar area, hanging lights

40. TablewareTable coveringsChinaGlasswareCutleryRiedel stemwareEclectic use of many different brands of plates used:No table cloth Use of weaved dark wooden like place mats for each individual

44. FlowersSimple, sleek, elegant, glass vase, platform set, not your typical arrangement, arranged by Chef Anne

45. MusicSmooth contemporary, easy listening, sound level appropriate, above table level not to interfere with conversations

46. FoodContemporary comfort cuisine that is honest and direct yet made lovingly and with gustoChef 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 farmsStrict Ontario wine list – large wall (wine rack) in main dining room displaying thisShe 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.”

47. Menu

48. Displays of Food and DrinkFood: open concept kitchen – lineDrink: wall wine rack, bar

52. Food PresentationUse of different shape and sizes platesBread in baskets (grissini sticks, different breads), butter – house made, English salt in cleaned oyster shells

53. Apps

54. Mains

55. Dessert

56. Kitchen & Kitchen StaffKitchen design is a collaborative effort between the designer, Longo Kitchens, and Chef AnneExec. Chef AnneSous-Chef Jeff Dueck, Chef de cuisine Martha WrightMostly femaleOutfit: rectangle, AGO logo, hair tied backService – calm and quiet, show case

57. There’s More! 5 venues for revenue:Restaurant – 130 guests at one seatingCafe 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

70. Group Photo!