![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](https://image.slidesharecdn.com/vayuforjumeirah-151009080039-lva1-app6892/85/Vayu-for-jumeirah-2-320.jpg)
![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](https://image.slidesharecdn.com/vayuforjumeirah-151009080039-lva1-app6892/85/Vayu-for-jumeirah-20-320.jpg)
Uploaded bySameer Miglani
Vayu for jumeirah
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.
Vayu for jumeirah
- 1. Contemporary Indian Dining,Lounge & Bar DUBAI Jumeirah RnB
- 2. THE MARKET Maintain competitivenessover 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” areno 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 andLounge 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 ANDMENU 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 TandooriAsparagus Roll Malabari Scallops Tandoori Achari Prawns
- 7. SAMPLE MENU DISHES SeabassMoilee Dum Murgh Keema Badil Jaan
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- 10. PRICE POINT ANALYSIS ParticularVayu 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
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- 14. OPERATIONAL OVERVIEW PARTICULAR Operation Hours6:30pm-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 PUBLICRELATIONS 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.
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- 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
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- 26. BUDGETED P&L -Summary
- 27. Indian Specialty chefwith 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 SameerMiglani 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
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