Patina Restaurant Group believes in focusing on culinary excellence and providing exceptional service in landmark locations. The company was founded on these principles by restaurateur Nick Valenti and Chef Joachim Splichal. The document discusses Patina's business development philosophy of focusing current opportunities, expanding what works well, and considering future opportunities that fit the brand identity. It also provides details on immediate focus areas and near-term potential areas of expansion, including new concepts, platforms, and international growth.
William H. Bender, FCSI, a foodservice consultant, presented information on starting a restaurant, including typical start-up costs. The presentation covered what a foodservice consultant does, the challenges currently facing the restaurant industry, common start-up expenses like market surveys, design/build fees, permits, equipment, and pre-opening salaries, and the importance of branding and creating a good guest and team member experience. Bender emphasized viewing oneself as a professional in the foodservice industry and continuing education.
This document provides an overview of restaurants and food courts. It discusses the history and importance of restaurants, describing how they originated in Ancient Rome. It also outlines various types of restaurants like casual dining, fine dining, fast casual, cafes, pubs, and food courts. Food courts are described as communal areas in shopping malls that offer a variety of eateries. The document discusses factors to consider for food court locations like maintenance, serving styles, popular cuisines, and their history of originating in shopping malls in the 1970s.
The document presents the NINA concept, an Indian-European fusion restaurant focusing on flavorful spices and international tastes. It describes the design, food, beverage, location, pricing, and service aspects. The concept aims to provide a unique dining experience through its fusion cuisine and casual entertainment in a modern setting targeted towards young professionals.
Grow your restaurant brand or concept (part one)ScotB
Part one of a four part series on things to think about in growing a restaurant brand or concept, presented from the perspective of an architectural firm with experience in brand imaging, site selection, and restaurant prototype design & development.
This document provides a business plan for a new restaurant to be opened in Bangalore, India. It outlines objectives to keep food costs below 35% of revenue, promote the unique concept, expand marketing, ensure customer satisfaction and a healthy environment. The plan details the restaurant's mission to combine varied cuisine with excellent service in an eclectic atmosphere. Key factors for success include unique products, quality control, employee retention and cost control. The plan provides details on the restaurant's concept, location, operations, menu, management team, marketing strategy, finances and future goals.
Hooga Kitchen is a proposed Norwegian-themed restaurant in Carlsbad, CA that will offer a variety of classic dishes like fried pickle chips and grilled romaine. The owners, Guenevere and Christophe Cevasco, have decades of hospitality experience. The restaurant aims to differentiate itself by providing locally-sourced, high quality ingredients in a relaxed yet elegant environment. While competition is strong in the area, the business intends to leverage its location and promote its focus on local flavors to attract customers.
The document outlines plans for opening a new restaurant called The Canal Bank Restaurant in Lahore, Pakistan. It includes sections on organizational plans, operational plans, marketing plans, management plans, and financing plans. Key details include a seating capacity of 100, 15 employees, and goals of ensuring customer satisfaction and promoting the unique restaurant concept.
Aaron Allen & Associates, a global restaurant consultancy, shares some of their recent projects and past experience. The firm has represented clients spanning 6 continents and over 100 countries and has also worked extensively in the Middle East.
William H. Bender, FCSI, a foodservice consultant, presented information on starting a restaurant, including typical start-up costs. The presentation covered what a foodservice consultant does, the challenges currently facing the restaurant industry, common start-up expenses like market surveys, design/build fees, permits, equipment, and pre-opening salaries, and the importance of branding and creating a good guest and team member experience. Bender emphasized viewing oneself as a professional in the foodservice industry and continuing education.
This document provides an overview of restaurants and food courts. It discusses the history and importance of restaurants, describing how they originated in Ancient Rome. It also outlines various types of restaurants like casual dining, fine dining, fast casual, cafes, pubs, and food courts. Food courts are described as communal areas in shopping malls that offer a variety of eateries. The document discusses factors to consider for food court locations like maintenance, serving styles, popular cuisines, and their history of originating in shopping malls in the 1970s.
The document presents the NINA concept, an Indian-European fusion restaurant focusing on flavorful spices and international tastes. It describes the design, food, beverage, location, pricing, and service aspects. The concept aims to provide a unique dining experience through its fusion cuisine and casual entertainment in a modern setting targeted towards young professionals.
Grow your restaurant brand or concept (part one)ScotB
Part one of a four part series on things to think about in growing a restaurant brand or concept, presented from the perspective of an architectural firm with experience in brand imaging, site selection, and restaurant prototype design & development.
This document provides a business plan for a new restaurant to be opened in Bangalore, India. It outlines objectives to keep food costs below 35% of revenue, promote the unique concept, expand marketing, ensure customer satisfaction and a healthy environment. The plan details the restaurant's mission to combine varied cuisine with excellent service in an eclectic atmosphere. Key factors for success include unique products, quality control, employee retention and cost control. The plan provides details on the restaurant's concept, location, operations, menu, management team, marketing strategy, finances and future goals.
Hooga Kitchen is a proposed Norwegian-themed restaurant in Carlsbad, CA that will offer a variety of classic dishes like fried pickle chips and grilled romaine. The owners, Guenevere and Christophe Cevasco, have decades of hospitality experience. The restaurant aims to differentiate itself by providing locally-sourced, high quality ingredients in a relaxed yet elegant environment. While competition is strong in the area, the business intends to leverage its location and promote its focus on local flavors to attract customers.
The document outlines plans for opening a new restaurant called The Canal Bank Restaurant in Lahore, Pakistan. It includes sections on organizational plans, operational plans, marketing plans, management plans, and financing plans. Key details include a seating capacity of 100, 15 employees, and goals of ensuring customer satisfaction and promoting the unique restaurant concept.
Aaron Allen & Associates, a global restaurant consultancy, shares some of their recent projects and past experience. The firm has represented clients spanning 6 continents and over 100 countries and has also worked extensively in the Middle East.
This marketing plan is for a new 86-seat restaurant offering moderately priced family style food. The restaurant will offer international cuisine and specialty items like a children's menu. It will be located in a major shopping complex targeting individuals, families, and takeout customers. The marketing strategy focuses on advertising through banners, inserts, and social media to promote the high quality imported foods and comfortable atmosphere.
This document outlines a business plan for Grace Restaurant. It includes sections on the company structure, objectives, mission, vision, key success factors, competition advantages, menu, market analysis, and financial projections. The plan is for a restaurant business with one main office and three branches located in Accra, Ghana serving local and continental dishes. The objectives include maintaining food costs below 35% of revenue and expanding the customer base through marketing.
This document outlines the plans for renovating an existing cafe in Glyfada, Greece to create a women-focused space called Wo-Men-X Cafe. The renovation will include designing a sophisticated feminine interior, hiring mostly male staff, holding weekly music events, and focusing on food/beverage and customer service. A project charter is presented that details stakeholders, costs, timelines, communication plans, and what is needed to complete the project. The goal is to fill a gap in the Greek market by providing women ages 18-35 a unique, private, and free atmosphere.
PINK'S DELIGHT is the first online fast food restaurant in Pune, India. It aims to provide customers with healthy, nutritious food options delivered quickly and conveniently. The restaurant recognizes opportunities to improve customer service and grow its business across India. Its strengths include being the first online restaurant in Pune and offering a customizable menu, while weaknesses include potential high employee turnover and gaining customer trust in online ordering.
This document provides a profile and resume for Didier Gusching, including his personality characteristics, leadership strengths, specialties, job strengths, language skills, education and training, achievements and work experience. Some key details include that he has over 15 years of senior culinary management experience in Europe and the Middle East, has planned large royal weddings and banquets for up to 5,000 guests, and has held executive chef roles with properties in Abu Dhabi, Jordan, Dubai and currently in Marrakech, Morocco.
The business plan proposes opening a restaurant called "Khai" in Chittagong to offer a variety of local and international fast food options with the goals of customer satisfaction and establishing a successful local brand. The plan provides details on the restaurant's operations, menu, marketing strategy, management structure, and financial projections to guide the launch and initial years of the business.
East Side Café is a new coffee shop business being launched in Lahore, Pakistan. It will offer high-quality coffee, tea and snacks in an upscale environment. The owners have developed a business plan detailing the company mission, ownership, location, menu, equipment, target customer segments, competitors, and financial projections. The plan indicates that the café aims to attract local residents, tourists, students and businesses by providing superior products and ambiance compared to competitors.
The document provides a business plan for an organic restaurant called "Green Leaf" located in Bhubaneswar, India. The plan outlines the vision, mission, products and services, management structure, financial projections, and marketing strategies for the restaurant. The key points are: Green Leaf will focus on serving organic, healthy foods using locally sourced ingredients. It projects revenues of $1.35 million in year one, growing to $1.5 million in year three, and expects to be profitable by year two. The plan also discusses competition in the area, a SWOT analysis, and strategies around customer attraction and market promotion.
The document provides a company profile for John & Pichorner Consultancy, also known as Atelier EPJ. It is a food and beverage consultancy based in Dubai, UAE that provides various services including concept development, design, and project management for restaurants, hotels, and developments. The profile highlights several high-profile projects the company has worked on in locations like Dubai, Abu Dhabi, South Africa, and more. It also provides details on the company's services, partners, and contact information.
Catermasters is a contract catering business that has operated for 25 years. It prides itself on using high quality local ingredients and employing passionate staff. The company has experienced continued growth under the leadership of Managing Directors Nigel Johnson and Tony Carr. Catermasters provides catering services to over 120 businesses and organizations across the UK, including well-known clients such as Blackberry, Cancer Research UK, and Oxfam. The company is committed to outstanding customer service and using food to create memorable experiences for customers.
The business plan proposes opening a bakery and cafe called Baker Street on Baker Street in London. It will initially focus on providing food for the local lunch crowd but will later expand to evening service and morning deliveries to local residents. The location was chosen for its high foot traffic from tourists, students, and workers. The 3,974 sq ft space will be renovated to resemble an 1800s London street and include multiple "shops" like a bakery, deli, and coffee shop. Financial projections estimate an initial capital expenditure of £200,000. Products and services will include bread, pastries, sandwiches, salads, pizza, and drinks for morning delivery, lunch, and evening service.
This document provides an overview of starting and running a successful restaurant business. It discusses developing a business plan, including deciding on a restaurant concept, location, and marketing strategy. The document also covers important operational considerations like budgeting, managing employees, food safety, and customer service. Overall, it emphasizes that starting a restaurant takes significant planning, hard work, and an understanding of all aspects of the food service industry.
Developing a Restaurant Concept from Scratch, A Special Report by Bill MainBill Main & Associates
The document outlines a 10-phase process for developing a new restaurant concept from scratch. It discusses strategic planning, concept identification, site selection and feasibility studies, design development, construction specifications, management structure, operating systems, training programs, marketing plans, and grand opening preparations. The goal of this comprehensive concept development outline is to coordinate the entire project, keep it on track, on budget, and aligned with its purpose from initial planning through post-opening operations. Following this process helps frame the scope, timeline, costs, and resources needed to successfully develop a new restaurant prototype.
Business Plan by Neeraj Bhandari (Surkhet,Nepal)Neeraj Bhandari
This business plan outlines the opening of a new restaurant in New Delhi, India called Restaurant. The plan details the restaurant's mission to provide excellent food and customer service in an inspiring atmosphere. Key aspects of the plan include operating hours, target customer segments, marketing strategies, and financial projections. The owner aims to differentiate the restaurant by its unique menu, employee retention focus, and cost control.
This document outlines a business plan for a multi-cuisine restaurant. It will be located in posh areas of Delhi and offer Mexican, Italian, Indian, Lebanese, Chinese, and Thai cuisines. It will be open daily from 8 AM to 11 PM for breakfast, lunch, tea, and dinner. Home delivery will be available for orders over Rs. 300. The management team is qualified and marketing will be done through various advertisements and promotions. Financially, costs are considered for equipment, employees, marketing, and the restaurant aims to exceed sales of existing operations. The business will be run as a sole proprietorship with the owner responsible for all debts and profits taxed personally.
Lal Qila is a popular restaurant in Pakistan founded in 1997 that aims to provide customers with a royal Mughal dining experience. It has over 100 dishes representing BBQ, Italian, Chinese, seafood, salads, desserts and more. Lal Qila prides itself on quality food in a comfortable and secure environment, with reasonable prices. It has branches in major Pakistani cities as well as international locations in Dubai, South Africa, and Saudi Arabia. The restaurant focuses on customer satisfaction through healthy and safe food while maintaining principles of quality service and variety.
Free marketing plan sample of a restaurant (becoming a mini-chain), by www.ma...www.marketingPlanMODE.com
Free marketing plan sample by marketing plan now: www.marketingplannow.com.
A plan demonstrating a second point of sale of an experienced restaurant. From one restaurant to a mini-chain in the same city.
Restaurant design trends - 2015 Fast Casual Executive SummitDavid Drain
From reflecting brand values to setting the mood to keeping traffic flowing, restaurant design plays a big part in the customer’s experience. We’ll take a look at design trends on the horizon and discuss how to make technology seamlessly fit into the environment.
Michelle Bushey | Design Director | Harrison Architecture and Design
Nick DeCarlo | Director, Restaurant Solutions | The Wendy’s Company
Rob Depp | VP, Restaurant Design | FRCH Design Worldwide
Moderator: Neil Sudaisar | Sr Director, DIRECTV Enterprise Solutions | DIRECTV
This document is a CV for Richard Chisnell, a general manager with over 15 years of experience managing bars, pubs, and restaurants. He has a proven track record of exceeding financial targets, developing high-performing teams, and capitalizing on business opportunities. His most recent role was as the general manager for Rooftop Gardens Bar and Restaurant in Norwich, where he oversaw the successful launch and growth of the business. Richard possesses strong leadership skills and expertise in areas such as financial management, staff recruitment and training, marketing, and facilities management.
Ant Ventures is a Lebanon-based holding company that develops and franchises hospitality and food and beverage brands around the world. It aims to develop innovative concepts, deliver consistent growth through understanding customer needs, and reach global consumers through quality standards. Its brands include Casper & Gambini's cafes, Falafel & More quick service restaurants, and Bab Idris Lebanese restaurants. It seeks franchise partners to expand brands across multiple countries through a comprehensive franchise program and support system. The company was founded in 1996 and currently has operations across 11 countries in the Middle East and Africa.
This business plan proposes a restaurant concept called "5 Seasons" that will blend the cuisines and atmospheres of 5 world cuisines - French, Italian/Greek, Mexican, Chinese/Japanese, and Jamaican - into one space divided into 5 compartments. The restaurant aims to exceed customer expectations through sensory experiences and exceptional service. Located in Barbican Estate, it targets middle and upper class families. With an estimated startup cost of $100,000 and total costs of $7 million, it expects to generate $1.5 million in monthly revenue and $650,000 in monthly profits.
This marketing plan is for a new 86-seat restaurant offering moderately priced family style food. The restaurant will offer international cuisine and specialty items like a children's menu. It will be located in a major shopping complex targeting individuals, families, and takeout customers. The marketing strategy focuses on advertising through banners, inserts, and social media to promote the high quality imported foods and comfortable atmosphere.
This document outlines a business plan for Grace Restaurant. It includes sections on the company structure, objectives, mission, vision, key success factors, competition advantages, menu, market analysis, and financial projections. The plan is for a restaurant business with one main office and three branches located in Accra, Ghana serving local and continental dishes. The objectives include maintaining food costs below 35% of revenue and expanding the customer base through marketing.
This document outlines the plans for renovating an existing cafe in Glyfada, Greece to create a women-focused space called Wo-Men-X Cafe. The renovation will include designing a sophisticated feminine interior, hiring mostly male staff, holding weekly music events, and focusing on food/beverage and customer service. A project charter is presented that details stakeholders, costs, timelines, communication plans, and what is needed to complete the project. The goal is to fill a gap in the Greek market by providing women ages 18-35 a unique, private, and free atmosphere.
PINK'S DELIGHT is the first online fast food restaurant in Pune, India. It aims to provide customers with healthy, nutritious food options delivered quickly and conveniently. The restaurant recognizes opportunities to improve customer service and grow its business across India. Its strengths include being the first online restaurant in Pune and offering a customizable menu, while weaknesses include potential high employee turnover and gaining customer trust in online ordering.
This document provides a profile and resume for Didier Gusching, including his personality characteristics, leadership strengths, specialties, job strengths, language skills, education and training, achievements and work experience. Some key details include that he has over 15 years of senior culinary management experience in Europe and the Middle East, has planned large royal weddings and banquets for up to 5,000 guests, and has held executive chef roles with properties in Abu Dhabi, Jordan, Dubai and currently in Marrakech, Morocco.
The business plan proposes opening a restaurant called "Khai" in Chittagong to offer a variety of local and international fast food options with the goals of customer satisfaction and establishing a successful local brand. The plan provides details on the restaurant's operations, menu, marketing strategy, management structure, and financial projections to guide the launch and initial years of the business.
East Side Café is a new coffee shop business being launched in Lahore, Pakistan. It will offer high-quality coffee, tea and snacks in an upscale environment. The owners have developed a business plan detailing the company mission, ownership, location, menu, equipment, target customer segments, competitors, and financial projections. The plan indicates that the café aims to attract local residents, tourists, students and businesses by providing superior products and ambiance compared to competitors.
The document provides a business plan for an organic restaurant called "Green Leaf" located in Bhubaneswar, India. The plan outlines the vision, mission, products and services, management structure, financial projections, and marketing strategies for the restaurant. The key points are: Green Leaf will focus on serving organic, healthy foods using locally sourced ingredients. It projects revenues of $1.35 million in year one, growing to $1.5 million in year three, and expects to be profitable by year two. The plan also discusses competition in the area, a SWOT analysis, and strategies around customer attraction and market promotion.
The document provides a company profile for John & Pichorner Consultancy, also known as Atelier EPJ. It is a food and beverage consultancy based in Dubai, UAE that provides various services including concept development, design, and project management for restaurants, hotels, and developments. The profile highlights several high-profile projects the company has worked on in locations like Dubai, Abu Dhabi, South Africa, and more. It also provides details on the company's services, partners, and contact information.
Catermasters is a contract catering business that has operated for 25 years. It prides itself on using high quality local ingredients and employing passionate staff. The company has experienced continued growth under the leadership of Managing Directors Nigel Johnson and Tony Carr. Catermasters provides catering services to over 120 businesses and organizations across the UK, including well-known clients such as Blackberry, Cancer Research UK, and Oxfam. The company is committed to outstanding customer service and using food to create memorable experiences for customers.
The business plan proposes opening a bakery and cafe called Baker Street on Baker Street in London. It will initially focus on providing food for the local lunch crowd but will later expand to evening service and morning deliveries to local residents. The location was chosen for its high foot traffic from tourists, students, and workers. The 3,974 sq ft space will be renovated to resemble an 1800s London street and include multiple "shops" like a bakery, deli, and coffee shop. Financial projections estimate an initial capital expenditure of £200,000. Products and services will include bread, pastries, sandwiches, salads, pizza, and drinks for morning delivery, lunch, and evening service.
This document provides an overview of starting and running a successful restaurant business. It discusses developing a business plan, including deciding on a restaurant concept, location, and marketing strategy. The document also covers important operational considerations like budgeting, managing employees, food safety, and customer service. Overall, it emphasizes that starting a restaurant takes significant planning, hard work, and an understanding of all aspects of the food service industry.
Developing a Restaurant Concept from Scratch, A Special Report by Bill MainBill Main & Associates
The document outlines a 10-phase process for developing a new restaurant concept from scratch. It discusses strategic planning, concept identification, site selection and feasibility studies, design development, construction specifications, management structure, operating systems, training programs, marketing plans, and grand opening preparations. The goal of this comprehensive concept development outline is to coordinate the entire project, keep it on track, on budget, and aligned with its purpose from initial planning through post-opening operations. Following this process helps frame the scope, timeline, costs, and resources needed to successfully develop a new restaurant prototype.
Business Plan by Neeraj Bhandari (Surkhet,Nepal)Neeraj Bhandari
This business plan outlines the opening of a new restaurant in New Delhi, India called Restaurant. The plan details the restaurant's mission to provide excellent food and customer service in an inspiring atmosphere. Key aspects of the plan include operating hours, target customer segments, marketing strategies, and financial projections. The owner aims to differentiate the restaurant by its unique menu, employee retention focus, and cost control.
This document outlines a business plan for a multi-cuisine restaurant. It will be located in posh areas of Delhi and offer Mexican, Italian, Indian, Lebanese, Chinese, and Thai cuisines. It will be open daily from 8 AM to 11 PM for breakfast, lunch, tea, and dinner. Home delivery will be available for orders over Rs. 300. The management team is qualified and marketing will be done through various advertisements and promotions. Financially, costs are considered for equipment, employees, marketing, and the restaurant aims to exceed sales of existing operations. The business will be run as a sole proprietorship with the owner responsible for all debts and profits taxed personally.
Lal Qila is a popular restaurant in Pakistan founded in 1997 that aims to provide customers with a royal Mughal dining experience. It has over 100 dishes representing BBQ, Italian, Chinese, seafood, salads, desserts and more. Lal Qila prides itself on quality food in a comfortable and secure environment, with reasonable prices. It has branches in major Pakistani cities as well as international locations in Dubai, South Africa, and Saudi Arabia. The restaurant focuses on customer satisfaction through healthy and safe food while maintaining principles of quality service and variety.
Free marketing plan sample of a restaurant (becoming a mini-chain), by www.ma...www.marketingPlanMODE.com
Free marketing plan sample by marketing plan now: www.marketingplannow.com.
A plan demonstrating a second point of sale of an experienced restaurant. From one restaurant to a mini-chain in the same city.
Restaurant design trends - 2015 Fast Casual Executive SummitDavid Drain
From reflecting brand values to setting the mood to keeping traffic flowing, restaurant design plays a big part in the customer’s experience. We’ll take a look at design trends on the horizon and discuss how to make technology seamlessly fit into the environment.
Michelle Bushey | Design Director | Harrison Architecture and Design
Nick DeCarlo | Director, Restaurant Solutions | The Wendy’s Company
Rob Depp | VP, Restaurant Design | FRCH Design Worldwide
Moderator: Neil Sudaisar | Sr Director, DIRECTV Enterprise Solutions | DIRECTV
This document is a CV for Richard Chisnell, a general manager with over 15 years of experience managing bars, pubs, and restaurants. He has a proven track record of exceeding financial targets, developing high-performing teams, and capitalizing on business opportunities. His most recent role was as the general manager for Rooftop Gardens Bar and Restaurant in Norwich, where he oversaw the successful launch and growth of the business. Richard possesses strong leadership skills and expertise in areas such as financial management, staff recruitment and training, marketing, and facilities management.
Ant Ventures is a Lebanon-based holding company that develops and franchises hospitality and food and beverage brands around the world. It aims to develop innovative concepts, deliver consistent growth through understanding customer needs, and reach global consumers through quality standards. Its brands include Casper & Gambini's cafes, Falafel & More quick service restaurants, and Bab Idris Lebanese restaurants. It seeks franchise partners to expand brands across multiple countries through a comprehensive franchise program and support system. The company was founded in 1996 and currently has operations across 11 countries in the Middle East and Africa.
This business plan proposes a restaurant concept called "5 Seasons" that will blend the cuisines and atmospheres of 5 world cuisines - French, Italian/Greek, Mexican, Chinese/Japanese, and Jamaican - into one space divided into 5 compartments. The restaurant aims to exceed customer expectations through sensory experiences and exceptional service. Located in Barbican Estate, it targets middle and upper class families. With an estimated startup cost of $100,000 and total costs of $7 million, it expects to generate $1.5 million in monthly revenue and $650,000 in monthly profits.
This document provides a business plan for an Indian restaurant called "My Own Indian Restaurant". The mission is to offer the best food, service, and ambiance in Vancouver. Long term goals include expanding locations and catering. Short term goals are to become well known in Vancouver through quality service and advertising. The restaurant aims to be unique through high quality food, customer satisfaction, ambiance, and price. Skills needed include passion, leadership, focus, problem solving, and organization. The owner wants to share their love of food and cooking while making people happy. The restaurant could help solve lack of food for the homeless and promote social business. A SWOT analysis identifies strengths, weaknesses, opportunities and threats.
The document provides details about the proposed KoUiZna restaurant located in Delhi, India. It will offer a blend of Italian, Chinese, continental and Indian cuisines. The total capital investment is 1.5 crore rupees, with funds coming from personal investment, bank loans, and relatives. Key aspects of the restaurant's marketing plan are also outlined, including segmentation of customers, positioning strategies, and marketing tactics like digital promotion and community support.
This document provides a business plan summary for a new restaurant called Laar's. Some key details include:
- Laar's will be located in Badin and offer Pakistani, continental, and Chinese cuisine.
- The management team is led by CEO Awais Rahimoon and includes a CMO, CFO, and HRD officer.
- The restaurant aims to appeal to customers of all ages with quality food and service.
- Marketing strategies will include advertisements, coupons, and a loyalty program to attract customers and build brand recognition.
The document provides tips on how restaurants can profitably expand into off-site catering. It discusses marketing catering services to current and potential clients, handling the logistical challenges of off-site catering like transportation and equipment, and properly pricing catering proposals to account for additional expenses. The presentation is given by the owner of a large catering company who shares his experience growing the business through catering and advises restaurants on deciding if catering is right for them and how to structure pricing.
Dynamic executive leader with unwavering integrity, a passionate enthusiasm for exceptional product quality, a commitment to acquiring and developing a talented and driven team, and collaboratively producing extraordinary results.
Expertise:
Wine, Beer and Spirits Program Optimization | New and Existing Concept Design | Leadership Development & Performance Management| Building and Managing Budgets| Forecasting | Cost Controls | Manage FTE’s to Drive Business Results | Purchasing | Inventory Control
K. Hopkins has over 10 years of experience as an Events Director for The Irvine Company, where she creates unique event experiences for luxury apartment communities. She has established successful recurring event programs and initiatives new programs to distinguish the company and address resident needs. Hopkins also created a comprehensive fitness and lifestyle program with over 1,000 members. She builds partnerships with luxury brands to enhance the resident experience and develops volunteer programs that appreciate residents and employees.
The development of productive and fully integrated linkages between the Agri-Food Sector and Tourism in the Caribbean Region offers significant potential for repositioning and broad-based growth in the Agriculture value chain, and opportunities for channelling the Region’s diversity and building-in genuine competitiveness and sustainability in the tourism product.
Forging Agriculture-Tourism linkages capitalizes on the inherent ability of the Tourism sector to diversify the Caribbean economy, stimulate entrepreneurship, catalyse investment and assist in wider social development in local communities. Such linkages offer unprecedented opportunities to stem and reverse the declines in traditional agriculture, stimulate the rapid growth in “new‟ agriculture and build resilience and sustainability of Caribbean economies. The latter is particularly critical for reducing the high levels of foreign exchange leakage in tourism, preserving cultural identity, reducing poverty in local communities and enhancing local awareness and good practices with respect to climate change and environmental issues.
Goal: To provide a mechanism for managing and increasing the local and regional development impact of Tourism and Agriculture through the creation of a collaborative and inclusive planning and implementation framework that can drive trade and new business between the two sectors.
Objectives
· To promote linkages between the agrifood sector and the tourism industry to increase sustainable sourcing through the strengthening of agritourism policy and strategy in the Caribbean
· To increase the understanding and awareness of the current deficiencies in the supply of fresh and processed agricultural products along the value chain and the actions needed
· To design inter-sectoral and inclusive policies which promote PPPs for improved local food use and consumption.
· To identify concrete regional projects that can be supported under the intra ACP EU funding.
PANDEY_CAFE will be the only restaurant among all the competition which focuses the entire menu on healthy and low-fat cooking ,
VISION:- TO BE AMONG THE CREATIVE AND INNOVATIVE LEADER IN THE CAFE MARKET.
STRATEGY:-keep PANDEY CAFE standards high and execute the concept so that word-of-mouth will be our main marketing force.
PRODUCT:-The products being offered at PANDEY_CAFE are-a cosmopolitan flair, comfortable atmosphere, striking decor, entertainment, engaging clientele along with an international menu.
PANDEY_CAFE is located at Near Residential area as well as
National Airport .
ADDRESS/DESCRIPTION:-
->Aberdeen Bazaar ,Port Blair ,Andaman Nicobar Islands
PRABHAT PANDEY-Owner/Manager
QSR Inc is a restaurant accelerator that provides space, resources, and support to emerging fast casual restaurant concepts to test ideas. They allow concept teams to run pop-up restaurants on their premises to collect customer feedback, sales data, and refine their concepts. In exchange, QSR Inc takes a share of revenue and potential equity in successful concepts that graduate from their accelerator program.
This document outlines a business plan for a proposed multi-cuisine restaurant called Yours Truly Restaurant. The restaurant will be located in Karachi and will offer Italian, Chinese, continental and Indian cuisine. It aims to provide great tasting food and efficient, friendly service in a relaxed atmosphere. The plan discusses the restaurant's mission, objectives, competition, marketing strategy, financial projections, and long term goals of expansion.
This presentation explores opportunities for starting a successful coffee business. It discusses analyzing market trends, crafting a compelling business concept, mastering coffee roasting, building a strong brand, and employing innovative marketing strategies. The presentation emphasizes the importance of quality, sustainability, community engagement, and adapting to industry changes. Overall, it argues that embracing innovation, quality, and customers can help coffee entrepreneurs achieve success.
The document discusses the services of a virtual marketing agency that specializes in the food industry. They promise high quality services at lower costs than full-time employees. The agency has experience in integrated marketing strategies, social media, design, public relations, and working with multiple business channels in the food industry. They provide examples of work developing marketing plans and strategies for large food brands.
The document describes a proposed cooperative for restaurant owners in San Diego. The cooperative would allow restaurant owners to work together to leverage their purchasing power for supplies, coordinate marketing efforts, and share best practices. It would provide value to members through lower costs, increased publicity and revenue. The cooperative aims to support local farms and food producers while providing diners with higher quality, fresher ingredients and promoting a sense of community.
This document outlines the vision, mission, and expansion plans for a beverage chain called Chainukkad. The vision is to become the largest non-alcoholic beverage chain worldwide serving authentic tastes. The mission is to offer high quality, affordable products. It plans to expand from 3 outlets currently to 200 outlets within 5 years, serving teas, coffees, milks and other drinks. The founders have experience in food ventures and corporate careers.
Jon Dareff has over 30 years of experience in the culinary arts and food science fields as a certified food scientist and research chef. He has led product development teams in creating over 175 food products and has consulted for many food and flavor manufacturers. He is skilled in all aspects of new product development from concept to production and commercialization. Currently, he owns his own consulting business and works with various companies providing services in research, culinary training, and real estate.
This document outlines a business plan for a dynamite lumpia shop called ANL Dynamite Shop. It discusses the business concept of producing and selling different variations of dynamite lumpia. The goals are to be a leading provider of innovative Filipino snacks while preserving culinary traditions. The target customers are Generation Z and millennials who want unique food experiences. The market justification discusses the growing demand for snacks and spicy foods, and outlines opportunities and threats from competitors and the macro environment.
This document provides an overview of careers in the food and beverage industry. It discusses the growth of the industry globally and in New Zealand, the variety of work settings, and examples of career roles like hospitality entrepreneur, food and beverage manager, and sommelier. It outlines the skills, qualifications, and personal qualities needed for these careers. It also shares salary information, certification options, further study paths, and a profile of a food and beverage manager.
This document summarizes the franchise opportunity for Coco Palm, a South Indian restaurant chain. Key details include:
- Coco Palm serves authentic South Indian cuisine across several locations in Delhi and Gurgaon and is seeking new franchisees for expansion.
- The parent company, Moets, is an experienced F&B brand with over two decades of success in India.
- Franchise packages are available for both quick service and cafe formats, requiring investments between 30-60 lakhs. Royalties are 6-7% of sales and payback periods are estimated at 1.5-2 years.
- Extensive support is provided to franchisees, including training, operations guidance, supply chain
2. believes in focus.
• PATINA FOCUS
• BUSINESS DEVELOPMENT PHILOSOPHY
• HOW
Immediate: focus what’s there.
Near-term/future: expand what’s good.
• WHERE
Stay with what works.
Systematize and expand: Airports, Universities, Sports Venues and B&I
Consider future opportunities within brand identify.
• WHY
Patina should be the first thought when a venue wants to improve their reputation.
• WHY I FIT
• Experience
• Examples
3. believes that culinary excellence is an art form.
MISSION STATEMENT
“We are entirely dedicated to providing our guests with the very finest quality cuisine, exceptional service
and genuine hospitality at our extraordinary landmark locations and award-winning restaurants.”
atina’s Roots.
Patina Restaurant Group was founded on the belief
that culinary excellence is an art form. And
museums, cultural centers and art-filled landmark
locations provide the ideal environments for
experiencing this level of quality and service. With
Patina Restaurant Group, famed restaurateur Nick
Valenti and master Chef Joachim Splichal realized their
shared vision for a truly bicoastal boutique restaurant
and food service company. Boasting approximately 60
restaurants and food service operations in performing
arts centers, Patina Restaurant Group also offers
world-class dining and service for weddings, elegant
catered affairs and corporate events. The union of
these two legendary culinary innovators has
introduced the world to a whole new echelon of
personalized service and unrivaled culinary artistry.
4. believes in simple but certain.
MISSION
I believe in partnering with inspiring venues that will only enrich the integrity of the brand.
VISION
I see a company who is renowned throughout the non-traditional world as the trusted culinary expert in food service management,
and whose aesthetic, hospitality, quality and premium service is famous for elevating the reputation of every venue it serves.
VALUES
Symbiotic Relationships – Don’t sell things, build things.
Profitable and Responsible Growth – Grow carefully; be selective, not desperate.
Always Be Concerned (ABC) – Listen to your clients and work to improve their business.
Innovate Everything – Challenging problems are solved by creative solutions.
Think Long Term – Partnerships founded in trust, transparency and collaboration remain for life.
Engineer Positive Change – Facilitate evolution of every kind.
5. believes in satisfying needs.
IMMEDIATE: FOCUS WHAT’S THERE
• Pursue immediate opportunities:
- Personal connections.
- Healthy deals still in pipeline.
- Open RFPs.
• Continue what works: Strategy for “Top-5” Metropolitan Areas.
• Create 1-year Business Development Operating Plan for systematized approach.
• Cultivate current venue/partner relationships
- Assess/sustain health and relationship with clients and internal departments.
• Develop/Refine Business to Business Patina “Brand Identity”
- Collaborate with Patina marketing to develop/refine clear brand identity.
- Develop outfacing BtoB for attraction/retention: i.e. presentations, discovery process materials, etc.
- Recruit outside PR Trade Consultant: develop brand story and future in trades (subtle and approved by all).
- Develop business development online request page through Patina website.
- Always grow within brand identity: “Is this right for Patina?”
6. believes in introducing a whole new echelon of personalized service.
NEAR-TERM/FUTURE: EXPAND WHAT’S GOOD
• Develop two or three new concepts that are easy to replicate, systematized and positioned for growth:
C&M THE MARKET CAFÉ PETITE MARCHÉ
Intention: premium quality, convenience, process oriented for expansion: high-gross revenues with high net margins.
• Grow into new platforms and new modes of delivery:
- Business schools and some elite universities.
- Transportations hubs.
- Boutique hotel chain.
• Be open to any idea within the Brand Identity:
- Premiere Airline: Virgin Atlantic?
- Sponsor Large Scale Events.
- International Growth.
7. believes in suppo rting landmark locatio ns.
IMMEDIATE
• Personal Contacts, Fast Opportunities
- Dulles/National: fine dining concept with ACDBE Partner; upcoming RFPs.
- Airports/Arenas:
Open conversations with contacts from Larger Airport Concessionaires: Is there any mutual benefit?
Open conversations with Boutique Airport Concessionaire contacts: What do they know is available?
- Consider Universities if appropriate:
University of Southern California, University of Arizona, University of Alabama.
- Open lines of communication with known opportunities in B&I:
i.e. Capital Factory in Austin.
• Current Platforms in “Top-5” Metropolitan Areas:
- Performance Art Centers, Museums – Patina-By-Design
- Sports Venues/Events – Consider Partnering
- Local Top B&I, Corporate Lobbies – Great story, great connections.
• New Platforms:
- Airport Strategy: Assess all open RFPs
- B-School/University? THE LAB GASTROPUB/USC
8. believes in being dedicated.
NEAR-TERM/POTENTIAL FUTURE
• Domestic Business Plan/Strategy:
Develop 1 Year Business Plan, 5 Year Business Plan: Where does Patina want to be in 15 years?
• Airports across the Country
- National strategy with Large Concessionaires?
- National approach with Boutique Airport Concessionaires?
• Stadiums across the Country
- National strategy with Large Concessionaires to take over only the finer dining elements?
- National approach with Boutique Airport Concessionaires? i.e. Centerplate.
• International Strategy
- Tate Museum in London
- International Downtown Disneys.
• Boutique Hotel Chains
• Start speaking with high-profile Airlines
- British Airways?
- Any Middle-East Based Airlines?
9. believes it is entirely unique.
There is no officially established premium dining concept in the non-traditional category.
It should be Patina.
SYSTEMATIZED APPROUCH
• Ready, aim, introduce:
- Develop compelling story from history of company.
- Take proven case studies to potential venues.
- Open with a process.
CURRENT PLATFORMS
• “Top-5” Metropolitan Area Cultural Centers:
- Patina has a proven model that works to show-off.
- Expands footprint within current obvious brand identity.
AIRPORTS/UNIVERSITIES
• Patina Airport or University Specific Concepts:
- Identify needs of consumers and create a specific innovative solution
- Easy to replicate concept improves revenues and reputation with airport operators and schools
- Flexible Footprint concepts grow quickly
- Intention is high gross revenues, high net-margin while still retaining a halo of premium-quality, culinary
focus, innovation and design.
• Provides consistent traffic
• Venues come with expectation to pay a premium for quality
• My Specialty: Personal Contacts and experience
10. believes in talent .
Patina is a unique solution to a non-traditional opportunity.
I am a non-traditional solution to a unique opportunity.
• I clearly communicate my passion (80% closing rate).
• Energy: responsible for over 65% of domestic growth of an international premium brand.
• Profitable returns: responsible for $4.5M/year.
• Connections in non-traditional food-operations with an understanding of how to quickly create platforms in
unfamiliar fields:
• Singlehandedly developed international brand university platform from scratch.
• Aided in the development of Pinkberry’s airport division.
• Refined its airport RFP and new store opening process.
• Added 17 non-trad stores in 18 months.
• My contacts exist in at every level, in every city.
• I only represent premium brands.
11. believes in passion.
This is not about a job.
This is about helping Patina grow.