A brief presentation of our new catering concept in Bilbao

2. Introduction
• Difficulty to launch a new product onto
the market nowadays
• Concept: modern, dynamic and reflecting
our tastes
• Gourmet Wine Bar in Bilbao: The Wine Not.
- Wide selection of Wines with tasty and
product oriented food.
• Necessity to adapt the product to a
foreign market.

3. EXECUTIVE
SUMMARY
The Wine Not? Wine Bar & Fine Dining Restaurant
• MISSION
- Choice to Settle the Business in Bilbao
- Our Beliefs
Share our passion for Food & Wine
New way to enjoy Culture & Heritage
Friendly & Cozy atmosphere
Wine & Food Pairing
“The Place to Be”

4. EXECUTIVE
SUMMARY
- The Wine Not’s Aims
Casual, cozy and relaxing atmosphere
Experience: From little dishes to an entire
meal
Events & changing menu to encourage
repeat customers
High skilled Staff to provide the best service
- Restaurant’s Features
30 seats
Open 7 days a week
Our restaurant as a Library

5. EXECUTIVE
SUMMARY
• Personal Expenses Per Month

6. EXECUTIVE
SUMMARY
• OBJECTIVES
- Be profitable from the first year
- Keeping food cost fewer than 28 % of
revenue
- Keeping employee labor cost between 25
% and 30 % of revenue
- Having a gross margin more than 70 % of
revenue
- Be a wine bar & fine dining restaurant well-
known in Bilbao and its surrounding

7. EXECUTIVE
SUMMARY
• IMPORTANT FEATURES
- The Product
- The Service
- The Marketing
- The Management

8. MANAGEMENT
SUMMARY
- Cleaning Activities: External Company
- Payroll: Need High skilled employees
Fixed + Variable part: Percentage of Profit
• MANAGEMENT TEAM
Adélie PEYRIC: General Manager
Lothain BRISSET: Chef
Gaëlle SANTERRE: Chef Sommelier
Run the business in a profitable and successful
way.

9. KEY TO
SUCCESS
• Location
Astarloa Street

10. KEY TO
SUCCESS
• Atmosphere
- Logos :

11. KEY TO
SUCCESS
• Atmosphere
- Design :
Warm
Cellar Design
Modern & Ancient

12. KEY TO
SUCCESS
• Atmosphere
- Uniform :
Traditional and Fancy

13. Key to success
• Facilities & Plan
- 100 sq.
- 30 seats
- Open Kitchen
- HACCP respect

14. Menu AND
Event
• Special Offer
- Lunch offer : 15€
Daily offer includes Starter/Main course/
Dessert and a glass of wine.
- Dinner offer : 50€
Includes Appetizer/Starter/Main course/
Cheese/ Dessert/ Coffee and 3 glasses of
wine selected by our sommelier

15. Menu AND
Event
MENU
Starter:
- Asparagus cream with her tips, accompanied with boletus, cherry
roast tomatoes and bacon crisp. 10€
- Carpaccio of scallops, nuts oil, arugula and shaving parmigiano 13€
- Home made «Foie Gras» with chutney and toasts 15€
- Thousand leafs of tuna "mi-cuît", Japanese sauce, citrus emulsion and
vinaigrette. 14€
Fish:
- Char sauté, seasonal vegetables glacé, beetroots crisp served with a
citrus fruit sauce 22€
- Sole «paupiette» in two cooking, Nolliy Prat sauce. 24€
- Roast hake, tuber purée and seafood juice. 20

16. Menu AND
Event
Meat:
- Roast Quail with her juice, polenta sauté with truffles and glacé seasonal
vegetables 25€
- Lamb cutlet, fowl juice flamed with cognac accompanied with crumble
ratatouille and basil crisp 23€
- Sweetbreads in Raviole with mushroom risotto 26€
- Ox tail’s parmentier, vitelotte purée and rosemary juice 20€
Our cheese selection: 10€
Dessert:
- Chocolate and Champagne fritter garnish with a dark bitter fondant
chocolate heart served with its orange caramel 10€
- Home made Macaroon garnish with mascarpone of rose flavors and
raspberries 8€
- Citrus desert, Bakio lemons and Gin & Tonic granita 9€

17. +

18. Menu AND
Event
Wine List
Red Wine:
France:
Bourgogne:
Volnay 2010 25€
Vosne Romanée 2005 33€
Côte du Rhone:
Côte Rotie 2010 25€
Bordeaux:
Chateau Roc de Cazade 2011 15€
Chateau Destieux St Emilion 2006 24€
Spain:
Rioja:
Luis Alegre 2005 30€
Altun Crianza 2006 24€
Extremadura:
Ruiz Torres 18€
Navarra:
Castillo de Monjardin Crianza 2006 20€
Around the world:
Chile:
Casillero del Diablo, Concha y Toro 2011
17€
California:
Cycles gladiator 2011 21€
Argentina:
Malbec 2012 25€
Italy:
Planeta Cerasuolo di Vittoria 2010 28€

19. Menu AND
Event
White Wine:
France:
Bourgogne:
Chablis 2008 26€
Bourgogne Aligoté 16€
Côte du Rhone:
Condrieu 2004 35€
Alsace:
Riesling 2006 23€
Spain:
Catalunya:
Loxara 20€
Murcia:
Casa de la Ermita 19€
Around the World:
California:
Hahn Estate winery 2011 25€
New Zeland
Kim Crawford, Marlborough 2012 25€
Rosé wine:
France:
Moulin de la Poque Bandol 2011 16€
Spain:
Arroyo, Castilla y Leon 2006 20€

20. Menu
AND
EVENT
• The Brunch
- Every Sunday at 12.00 until
5.30.pm
- 25 seats
- 25€
• Wine Tasting Experience
- 8 guests
- 28€
• Wine & Cheese Tasting
- 8 guests
- 40€

21. Market analysis
• Segmentation
- Businessmen: lunch time, chill out, business
diner
- Wealthy singles and couples: diners, events
Gourmet travelers
- Interest in fine cuisine, value for good
service, desire of living a complete meal
experience, willingness to discover new
products and wines. Above average
spending power

22. Market analysis
• Numerous competitors, highly
competitive market
• Benchmark
-La Viña del Ensanche
-Ramona
-Bitoque
-Alhóndiga complex
Not the exact same offers, competitive
edges.

23. Market analysis
• Environment
-Touristic area
-Fancy and hype image
-Inhabitants’ standards of living
• Positioning
-Gourmet wine bar
-Modern, tasty and seasonal cuisine
-Cozy and trendy atmosphere
-Knowledge and skills of our employees
-Special events
-“Place to be”

24. Marketing mix
• Pricing
-Market oriented pricing strategy
A.S.P
17€ for lunch
50€ for dinner
Perception of high value
Differentiate lunch and dinner
atmosphere

25. Marketing mix
• Communication
-Opening party
-Word of mouth
-Online communication
-Gourmet and touristic guide
-Brochures

26. marketing mix
• Wine Not The Club
Encourage costumer loyalty and
consumption
Create a community
Wine and gastronomy lovers
Special promotion and events

27. Milestones

28. milestones

29. Milestones

30. SWOT Analysis

31. Financial plan

32. Financial plan

33. Financial plan

34. Financial plan

35. Financial plan

36. Conclusion
• Pertinence of the concept
• Financial viability of the project
• Combined backgrounds of the
management team
• Community

37. “Wine makes every meal
an occasion, every table
more elegant, every day
more civilized.”
André Simon.