1. Ontario’s Best Restaurant FRANK RESTAURANT Art Gallery of Ontario 317 Dundas Street West, Toronto Exec. Chef Anne Yarymovich

2. Where is it in Toronto?

3. 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!

4. 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

5. 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

6. 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

7. 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

8. 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

9. Style Graphics: Exterior – simple graphics, all uppercase block letters, to the point and direct, door front Window – lettering same, but placed sideways

11. Style Graphics: Interior: Sample Menu and Wine List

12. 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)

17. 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

18. Restaurant Layout

19. Kitchen Layout

25. 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

32. 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

35. 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

40. 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

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

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

46. 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.”

47. Menu

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

52. 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

53. Apps

54. Mains

55. Dessert

56. 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

57. 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

70. Group Photo!