This document provides details on the proposed concept for a new contemporary Indian dining, lounge and bar restaurant called Vayu located at Jumeirah Beach Hotel in Dubai. It discusses the market opportunity and competition in the area. Sample menus and dishes are presented, along with the restaurant layout, budget, and operations plan. The concept aims to bring modern Indian cuisine and a premium bar and lounge experience to the Jumeirah hotel properties. An organizational chart and budgeted profit and loss statement are included to outline the financial feasibility and management of the new restaurant.

1. Contemporary Indian Dining, Lounge & Bar
DUBAI
Jumeirah RnB

2. THE MARKET
Maintain competitiveness over competitors.
Analyze market need, market size and competition
Amal [Armani], Indego (Grosvenor House), Ananta ( The Oberoi ), Rang Mahal
( JW Marriott Marquis) These are purely dining experiences with not much of a bar / lounge
experience
The footfall in these restaurants is a healthy mix of resident (35%) and non resident
guests(65%)
High market need as it is in the vicinity of 3 iconic Jumeirah properties and there is a
conspicuous absence of an Indian restaurant
A sizeable market with projected increase in tourists every year at Jumeirah beach hotel,
Madinat Jumeirah and the Burj Al Arab along with guests from events @ Madinat Theatre
Entertainment is limited to an instrument player at Amal & Ananta
With Jamie’s having a largely British clientele, it could be the target audience
A “location premium” of about 20% can be charged overlooking the Burj Al Arab and the
waterfront
The Russian guests are a huge market, given the market intelligence of the success of Indian
restaurants in Moscow like Khajuraho and Maharaja

3. JUMEIRAH RESTAURANTS
“Restaurants” are no longer an amenity to the hotel.
They create the ambience and are the face of the hotel.
Its about a restaurant experience, a bar experience and not merely serving food and
beverage.
To be able to create and operate highly innovative, desirable and market driven
restaurants and bars and by maximising revenue and profits to establish the
Jumeirah group internationally as a leading operator
In sync with the existing jewels in the crown – The Noodle house, Urbano, Rivington
Grill, The Ivy, Bytes, Rice and Spice.. stands a new concept “Vayu” ( Contemporary
Indian dining, Lounge and Bar).
The ownership from the team is the key to making the concept a success.
“Every penny saved is every penny earned”

4. CONCEPT BRIEF
Bar and Lounge
Kebabs and Grill
Curries and Breads
Overlooking the Burj Al Arab and esconsed in the three elements of life - Prithvi
(Earth), Vayu (Atmosphere) and Agni (Fire) emanates another star in the Jumeirah
Restaurants crown, bringing alive the flavours of India - taking RnB to the next level
of contemporary Indian dining

5. CUISINE, STYLE AND MENU
Contemporary Indian cuisine which emanates from traditional “Mughalai” - developed
by the Imperial kitchens of the Mughal empire.
It represents the cooking style which revives the aroma and flavour reminiscent of royalty
Vayu reflects Aroma which tinkles your senses and is a waft that sets the pace of the
dining experience - aroma of food travels to your palate
Agni is the source of warmth and kindles the appetite for succulent and fragrant kebabs
from the Royal Indian fare
Prithvi is " Mother Earth " and nourishes your soul with a bounty of seasonal ingredients
which reflects in the frequently changing menu .
Healthy balanced eating and living coupled with freshness and good food regimen
The repertoire consists of aromatic dishes, slow cooked with hand picked spices to impart a
delicate infusion of flavours and textures along with an impeccable indulgent service
Menu comprises of Kebabs from the clay oven tandoor, grilled meats and seafood from the
charcoal “Bhatti”, curries, slow cooked dum biryani’s and mouth watering vegetarian fare
even including gluten free options
The Bar menu consists of savoury, crispy nibbles encouraging beverage sale

6. SAMPLE MENU DISHES
Tandoori Asparagus Roll Malabari Scallops Tandoori Achari Prawns

7. SAMPLE MENU DISHES
Seabass Moilee Dum Murgh Keema Badil Jaan

8. SAMPLE MENU DISHES

9. SAMPLE MENU DISHES

10. PRICE POINT ANALYSIS
Particular Vayu Amal Indego Rang
Mahal
Location JBH
Umm Suqeim
Burj Khalifa
Sheikh Zayed Rd
Grosvenor House
Dubai Marina
JW Marriott Marquis
Sheikh Zayed Road
Concept Contemporary Indian Dining,
Lounge and Bar
Indian Cuisine Indian Cuisine Contemporary Indian,
Mughalai
Average Spend for 2 AED 600 AED 700 AED 650 AED 500
Meal Periods Dinner
Lunch- Friday & Saturday
Dinner Dinner Dinner
Operating Hours 6.30 - 11.30pm 7pm - 11pm 7pm -12 midnight 6pm -12 midnight
Added Value Cooking masterclass None Weekend Brunch
12.30pm - 4pm
Upto AED 350 per
person
20% discount on NBD
credit card payment

11. BEVERAGE STRATEGY

12. BEVERAGE STRATEGY

13. FOOD STRATEGY

14. OPERATIONAL OVERVIEW
PARTICULAR
Operation Hours 6:30pm-11:30pm Dinner (Sunday – Thursday)
With Bar service
Lunch – Friday and
Saturday
Seating Capacity 104 60 Prithvi
20 Agni
24 Vayu
Entertainment Yes Lounge Music / Desi / DJ /
Asian / Upbeat Funk
Dress Code Formal
Semi-Formal Dress to impress
Promotional Activities Friday & Saturday Lunch
Blogger’s Night
Grapevine
Masala Craft
Weekend Bazaar
Curry Living
Ladies Night
Cooking master class

15. MARKETING AND PUBLIC RELATIONS
PARTICULAR DESCRIPTION
Launch A grand opening with media and Dubai socialites
Radio Advertising / Broadcasts / Culinary competitions live on air
Events Ahlan Hot 100 restaurants and people, A ‘Condenast’ evening, Time-out – 3 hats event,
PR exercise with ITP / Publishing houses who write a feature on the restaurant
Search Engine Optimization Must feature in the top 3 on Google search
Smart phone use Smart phone use optimization: Over 65% people use smart phone
Create a database and profiling Make use of the micros and other systems in use and establish target clientele
Entertainment Magazines Best source to target residents. Example: The Night Brunch at Movenpick generated AED 2.3
million over the year
Gulf News Discount vouchers are also instrumental in bringing business
Trip Advisor Knowing the guests rating / Zomato and Round Table do bring in awareness and potential
business
QR Code A software that helps to get details of the guest from smart phones
Brand Management Creating awareness and visibility of the brand logo at the common entrance
Internet access On visiting Vayu, to access the internet - You must sign up using Facebook with a check-in.
Hence, we can get the person’s personal file {i.e. Mobile phone, etc} and automatically the
person’s FB timeline will appear that he/she is in Vayu.

16. RESTAURANT LAY-OUT

18. KITCHEN LAY-OUT

19. KITCHEN LAY-OUT

20. ORGANIZATIONAL CHART
General Manager [1]
Service Manning
Restaurant Manager
Asst Rest Manager /
Sommelier
Bartender
Culinary Manning
Sous Chef
Chef de Partie
Demi Chef de Partie
Commis
Stewards
Hostess
Waiter/Waitress
Supervisor

21. BUDGETED P & L - Assumptions

22. BUDGETED P&L - Assumptions

23. BUDGETED P & L - Assumptions

24. BUDGETED P & L

25. RETURN ON INVESTMENT

26. BUDGETED P&L - Summary

27. Indian Specialty chef with travels to London, Melbourne, Mauritius, Singapore, Bangkok and
Dubai
Indian food festival at Le Tousserok, Mauritius a Sun International luxury hotel 1998
Executive chef - Wildflower Hall, Shimla – A Leading hotel of the world rated best resort by
Conde Nast traveler – 2002. The guest list included celebrities like Anil Ambani, Adi Godrej,
Mrs. Sonia Gandhi and star cricketer Sachin Tendulkar, Kilachand In Dubai
Opening chef at Al Qasr Madinat Jumeirah 2004
Executive Chef at Moevenpick Dubai
Chutneys, the signature fine dining Indian restaurant with the Qureshi brothers and winner of
the prestigious 3 Hat Award 2011
Dubai TV regular presenter on Studio One - 165 shows with Tom Urquhart
Anchor -Master Chef , Dubai TV, Studio One 2012
Management Development Program 2013 at Indian Institute of Management - Financial
Management, Economics, Communication and Organizational Behaviour (Ranked 7 worldwide
by FT London)
Product of The Oberoi School of Learning and Development - Alma mater for Michelin star
chefs Vineet Bhatia, Atul Kochhar and Vijay Anand recognized by International Hotel
Association Paris
Basic conversational skills in Russian and French

28. By Chef Sameer Miglani
VAYU INDIAN MASTER CLASS

29. BHATTI DA MURG | Spice Rubbed Grilled Chicken

30. MOONG DAL CHAAT | Sprouted Lentil Salad

31. GAJAR HALWA | Carrot Pudding

32. MEEN MOILEE | Seabass with coconut ginger sauce

33. Shukriya