SlideShare una empresa de Scribd logo
1 de 29
Descargar para leer sin conexión
“LE FANCY SCHMANCY” FINE DINE
IN GENEVA

RESTAURANT MANAGEMENT (1024)
Date of presentation
Group Member
Concept of restaurant
Word count (CONCEPT)

1|Page

11th February 2014
Krunal, Ajaz, and sumeet.
Fine dine
6300.
CONCEPT OF FINE DINING IN GENEVA

A fine dining restaurant is one that offers its patrons the finest food, quality service
and atmosphere. It is also the most expensive restaurant and menu should offer unique
items, the service should be beyond doubt impeccable and the atmosphere should be
inviting.
Today fine dining can be in any type of setting and provide feature a wide variety of
cuisine. Standards you should always include in fine dining are fine china, glassware
and flatware (absolutely no paper, plastic, or Styrofoam). While tablecloths are hard to
escape in fine dining, the rest of the atmosphere is up to your creativity.
We can take the traditional route, with silver candelabras and Rose centerpieces, or
go for hip and trendy with a bold color scheme and modern furnishings. Music playing
subtly in the background should reflect your theme, such as classical for a traditional
fine dining restaurant or jazz tunes for something modern. Lighting should also be
subtle, leaning toward dim but romantic.

MACRO INDUSTRY ANALYSIS FOR FINE DINE RESTAURENT IN
GENEVA USING PESTEL

The restaurant concepts of fine dine in Geneva depend upon a number of industryspecific and general economic, political, legal and other factors, many of which are
beyond our control.
The restaurant industry is affected by changes in national, regional and local
economic conditions, consumer spending patterns and consumer preferences.
Recessionary economic cycles, a protracted economic slowdown, a worsening economy,
increased unemployment, decreased salaries and wage rates, increased energy prices,
inflation, rising interest rates or other industry-wide cost pressures affect consumer
behavior and decrease spending for restaurant dining occasions, leading to a decline in
our sales and earnings.
When gasoline, natural gas, electricity and other energy costs increase, and credit
card, home mortgage and other borrowing costs increase with rising interest rates, our
guests may have less disposable income and reduce the frequency with which they dine
out. This is particularly the case with fine dining concepts like because consumers may

2|Page
choose more inexpensive restaurants (such as quick-service restaurants or fast casual
dining) when eating outside the home.
Unfavorable changes in the factors described above or in other business and
economic conditions affecting our customers could increase our costs, reduce traffic in
some or all of our restaurants or impose practical limits on pricing, any of which would
lower our profit margins and have a material adverse effect on our financial condition
and results of operations.

Political factors:
Political factors deal with the degree to which the government influences and controls
businesses. For a restaurant, the most important factors will be health regulations
relating to food preparation. A restaurant will be affected by factors that affect other
businesses as well, such as tax rates and labor laws. Following are the main political
factors and structure that might affect our restaurant business in Geneva


Government regulations regarding hygiene, health and food regulations, food
standards, etc. and these factors may wary with the government in Geneva and
election patterns in Geneva because once government change it might change
expectation and local regulation , policy has direct effect on our business of fine
dine restaurant in Geneva



Economic policies of government regarding the restaurant industry and running
eating joints; these may include licenses, inspections by Health and Food







Ministry departments, etc.
The City Council constitutes the executive government of the City of Geneva and
operates as a collegiate authority. It is composed of five councilors, each
presiding over a department.
The president of the executive department acts as mayor. Geneva City president
in 2012 is Rémy Pagani. Departmental tasks, coordination measures and
implementation of laws decreed by the City Parliament are carried by the City
Council.
The election of the City Council is held every four years. In 2010 Geneva City
Council was made up of two representatives of the Social Democratic Party, one
of whom is the mayor one member of the Free Democratic Party, one member of
the Green Party.

3|Page


The city is divided into eight quarters, or districts, sometimes composed of
several neighborhoods.

Economic factors:
 The interest rate at 15% p.a in Geneva would definitely affect our fine dine
restaurant & it would impact the cost of capital, the rate of interest in Geneva(15%
p.a)that are being directly proportionate to the cost of capital.
 Rate of inflation in Geneva was recorded at 0.10% in 2013 that determines the rate of
remuneration of employees and directly affects the price of the restaurant's
products. Again, the proportion between the inflation rate and wages/prices is
direct.
 Economic trends act as an indicator of the sustenance and profitability of your
business in the Geneva region and help us in deciding our marketing strategy.
Social factors:


Eating habits of the people in your chosen business environment may, and
certainly will, affect your marketing decisions.



Ratio of people preferring to eat out regularly.



Consumer behavior and spending habit on fine dining in our case it is very high
because the people in Geneva are very rich and have high power of purchasing
quality goods and service.

Technological factors:
In general, the restaurant industry is a low-technology industry. In fine dine restaurant
specialized equipment is the largest technological factor. For example, if all the
pizzerias in a market use specialized ovens to cook their pizzas quickly, then it will
likely be necessary to acquire such an oven to compete with these restaurants. We will
be doing business in Geneva and that we prepare a good hygiene food with help of
latest technology in kitchen and we are having technically sound front office apart from
4|Page
that we would like to adopt the other technology like website marketing and ecommerce. Following are the factors that affect our business of fine dine in Geneva


A good technical infrastructure would lead to better production, procurement
and distribution logistics, resulting in reduced wastage and lower costs.



Sound technology in kitchen may be a decisive factor for food technology
innovation, better presentation, more effective business marketing, etc.

Competitive intensity and attractiveness of a market using porter‘s five force in
Geneva
Porter's model the most accurate, It really shows you all the aspects that one should be
aware when entering an industry. Such as, competition, threats of new entry, power of
suppliers, power of buyers, and substitute products. I like about the restaurant business
and I am delighted to open my own fine dine restaurant pretty soon in Geneva. I will
use the Porter's 5 Forces to determine in Geneva whether the restaurant industry is
attractive or not.
Threats of new entry in Geneva: HIGH - New restaurants are opening moderately
high in the Geneva area. In Geneva such a diversity of cultures, and there are many
restaurants with cuisines from all over the world. Anyone can walk a few blocks and
see Italian, Chinese, Spanish, Indian, Turkish, and many other types of cuisines. This
shows in low brand loyalty from customers. The switching costs are relatively low.
Because there is so much competition, customers could easily choose from many
different restaurants where to eat and spend evening in fine dine or Italian restaurant.
Degree of Rivalry among Existing Firms: HIGH - This restaurant industry is as
attractive in Geneva and that there are many restaurants going out of profit because
there are many new restaurants opening in Switzerland and Geneva as well. Due to
high availability of restaurant in Geneva with different cuisine and explored culture,
French and Swiss people who possess high purchasing power believe in high quality
service and food.

5|Page
Bargaining Power of Suppliers: MEDIUM
Since there are so many restaurants in Geneva. Suppliers can offer their products to all
of them. If one doesn't want them, they know that the restaurant next door will take it.
Thus, suppliers have to give customer quality service and different, innovative,
qualitative food or follow the market Trends. Either gives extra ordinary service that
can be memorable for customer in Geneva.
Bargaining Power of Buyers: HIGH –
Even though food in fine dine could be prepared in different ways, it is a uniform and
unique product. As I described above that the switching costs for per customers is
relatively low and people prefer high quality food and service. For surviving in this
industry we have to maintain high quality of service and hygienic food with Swiss
standards.
Substitute Products – HIGH
As I described before, customer have number of other options where to dine and spend
their evening. There are so many restaurants offering so many different things in
Geneva with many explored culture like Chinese, Indian, Italian etc.
SWOT ANALYSIS OF FINE DINING RESTAURENT BUSINESS IN GENEVA
Geneva is the second most populous city in Switzerland Moreover Geneva is the
city that hosts the highest number of international organizations in the world.it has
highest elite class those can spend money in quality service and hygiene food.
Geneva has the third-highest quality of life of any city in the world, moreover
spending and purchasing power of people living in Geneva is very high as compare to
other cities in the world. This will directly effect of elasticity of demand in the fine
dining and quality service in restaurant moreover it has many attractive tourist
destinations that will attract lot of tourist all over world so possibility of foreigner as
customer in Geneva is very high as compare to other location in Switzerland. Following
would be the SWOT analysis of fine dining in Geneva.

6|Page
Many compititor in local area.
New in industy

Well trained and groomed staff
Strong management team

poor supply chain

Easy access & location.
Effective service.

Menu preferences.

High quality food.
Market segmentaion for elite class

SWOT
Financial market (raising money
through debt).
Innovation
Expansion

compitition
economic factors
external changes like
government,politics,taxes etc...
lower cost compititors / switching
option

Location, Décor and seating capacity of Fine dine restaurant in Geneva
We selected the location nearby lake in Geneva where view from the hotel and window
catching is not only pleasant but also memorable with our fully well-furnished round
square table with decent white and red table top.
Brunch offered in our restaurant with different appetizer and salads includes
variety of dishes include Indian, Italian and French cuisine; In addition to the appetizer
we offer Swiss expensive chocolate to our children entrance in our restaurants in
brunch as well as dinner. Moreover Customer service in our fine dining restaurant is
more attentative than in casual dining. Our service goes far beyond taking an order and
delivering food like we follow below standards as per our service rule.
We have 25 tables of 6 each capacity with expanded to 8 persons where 15 are near by
the entrance & bar located in design rest other table is having private round table with

7|Page
easy sofa chair for family and couple design in round shape in the left side of
restaurant where lake view is visible.
We have enriched and high value wine selection with round Maitre D’s desk where
guest are welcoming by receptionist or front desk and can able to see our precious wine
selection clearly. Our flooring design would be expensive maple wood with green and
light brown carpet. We focus on excellent customer service and quality food.

Market segmentation
Geneva is the world third expensive city in 2012; moreover people here are very rich
and can afford to pay high price for quality service and food. In addition in Geneva
there are lots of international students studying from rich and middle background with
high quality of life style. Apart from this we are focusing on the walk in international
tourist due to Geneva international airport. Geneva is the corporate hubs for banker,
business man so here lots of events and conferences are taking place during the year.
Moreover in Geneva people are very rich and many famous personalities also living
nearby.
Our prime focus customer would be elite customer in Geneva then it comes to business
man and walk in tourist who attends conference and here for entertainment and
extraordinary experience , in addition to this we also have special brunch menu for elite
students generally belongs to France , japan , and India.

8|Page
Focus group

17%

25%
Businessman

8%

Elite class
Students
walk in tourist

50%

Operation philosophy in Fine Dine Restaurant
A fine dining server requires to be rigorously trained. They should be able to answer
any and all questions that customers may have about a menu or item or wine. They
should also be ready to make menu recommendations, if asked. No detail is ever too
small to pay attention to in fine dining. Moreover the table cloth, internal decoration,
cutlery management, food presentation and service quality does matter in fine dining
restaurants because people are here for memorable touch for dining then equally
important the quality of food. Moreover entertainment as well play vital role in success
of fine dines restaurants. We are marketing our restaurants with quality dining and
touch of good experience with high class service.
Our guest who served the wine from our wide variety of wine with pictures in menu
personally and our server know everything about the type of wine and suggest and
help to select the best wine for customers in addition to that the soothing music with
different cultural taste will be played in back ground with slow decent volume.

9|Page
Hours of Operation
 Monday – Closed.
 Tuesday – Thursday – Lunch timings will be from 11:00 hrs. – 14:00 hrs.
 Dinner timings will be from 17:00 hrs. – 22:00 hrs.
 Friday – Sunday – Lunch timings will be as usual from 11:00 hrs. – 14:00 hrs.
 Whereas dinner timings will be from 17:00 hrs. – 23:00 hrs.
 During lunch and dinner we will be having fine dining service.
Entertainment
An entertainment for a restaurant is a carefully planned and easy to use program
which helps the restaurants to differentiate themselves, enhance their customer
experience and ultimately drive sales. The right kind of entertainment is the key
ingredient in providing the complete dining experience. Many restaurants make a
common mistake in playing their own preference of music instead of taking into
consideration what their customers wants to hear.
We will have a music machine kind of a juke box which will consist of some slow
international music from which guests can select their preference and play it.
On weekends i.e. Saturday and Sunday we will keep live performance of piano and
violin during dinner time for guest entertainment.
There will be a game section dedicated for kid’s entertainment like a video game
machine and a small play area for the kids of age group of 2-4 yrs. and a specially
trained staff will be there to look after them.

Special Features
Special features are the unique characteristics that a restaurant has which
distinguishes itself from its competitors.
We will provide the guest with the welcome drink which will be a fruit juice.
After the welcome drink we will provide the guest with the “Amuse Bouche” as a
complimentary.
10 | P a g e
Our restaurant will feature a cozy dining room and an elegant lounge.
Comfortable furnishings and decor with soothing warm tones. The lounge has comfy
couches and antique love seats with a softly lit bar. It will be the perfect place to stop in
for a bite to eat, for a drink or for a small business meeting.
For extra comfort and to please a large group of people we will make up special hors d'
oeuvre platters for customers.
Service
We have chosen American service for lunch and dinner, as it will be a la carte
menu. The captain will take orders from the guest then they will give it to the waiter
who will fire the order in the kitchen and the order will be brought by the waiters
directly from the kitchen to the table, as it will be pre plated. The plates will be served
from right side only and waiters will also do the clearance. It will be a relaxing service.
If the waiter or the captain found that the starter is going to finish soon then the waiter
will fire the main-course so that the main-course will be served hot & quick.
After the main-course is finished first the table will be cleaned and then only the dessert
will be served if the guest has ordered.
We will have 5 waiters, 1 Assistant Restaurant Manager (Captain) and 1
Restaurant Manager. Captain will take care of the customers and the Restaurant
Manager will handle the whole Restaurant.
Before hiring new employee he/she will have to give trail for 1 day and if
his/her will satisfy the manager and guest then only he/she will be hired. After hiring
proper training will be given to the new employee at least for 2 weeks.
Customer service in our restaurant will be much more attentive than in casual
dining establishments. Our service goes far beyond taking an order and delivering food.
Our fine dining services include:
 Escorting patrons to the table, holding the chair for women
 Escorting patrons to the restrooms
 Crumbing the table in between courses
 Replacing linen napkins if a patron leaves the table

11 | P a g e
 Explaining menu items without notes
 Serving food directly on the plate at the table
All of the details that are expected of a fine dining server require that our staff be
rigorously trained. They should be able to answer any and all questions customers may
have about a menu or item or wine. They should also be ready to make menu
recommendations, if asked.
The service will be relaxed, very friendly and correct. We will hire the best
people available, training, motivating and encouraging them, and thereby retaining the
friendliest most efficient staff possible.
Cashiering
In our restaurant we will be using One Stop POS Software. This software is one
of the most advanced systems available in the POS market. This system is also unique
because it is designed to offer completely mobile POS capabilities, allowing our staff to
both take and enter orders right at the table, rather than them having to go to another
terminal to enter them. This makes for better customer service through more accurate
and faster ordering. One Stop POS Software also offers free training and installation
with their hardware and software, is easy to use, and will help us manage all aspects of
your business.
One terminal will be located in the kitchen department whereas the other one
will be located in the cashiering counter for the guest billing.
Once the order is placed from the waiter in the tab provided them with the mobile pos
software there will be 2 kot slips printed one will be printed in the kitchen terminal the
other one in the cashiering terminal.

Menu
When it comes to taste, we have something for everyone. A quick snack or a
gourmet meal? A vast choice of cocktails are served and an à la carte menu which
features cuisine from around the world. Our menu design will reflect the order in
12 | P a g e
which people actually eat. We will be having double sided cover menu and we will
make 2 menu. One will be for only foods and the other one will be for beverages only.

Appetizers and Small Lunches


Vegetable Dumplings

CHF 7

Six steamed Chinese vegetable dumplings served with two dipping sauces


Fresh Squid Salad

CHF 9

Fresh Squid marinated in garlic, lemons, fresh Italian parsley and extra virgin olive oil


Gravlax

CHF 9

Served with honey mustard sauce, mixed greens and grilled toast


Herring Plate

CHF 11

Mustard, Garlic, Tomato, Pickled, Dill & Matje Herring served with boiled potato, sour cream,
chives and red onion


Swedish Shrimp Salad

CHF 11

Served with lettuce, tomato, yellow asparagus, hardboiled egg in a sweet chill dressing


Three Crostini's

CHF 7

Bruschetta, Olive Tapenade and Mushroom & Goat cheese


Baked Potato

CHF 7

Served with Shrimp & Crab Salad or Curry Chicken Salad


Chicken Wrap

CHF 8

Grilled Chicken, carrots, scallion and peanut sauce in a tortilla wrap


Joe's Sushi Rolls

CHF 11

Today's home made Sushi rolls. Ask your waiter.


Asian Noodles

CHF 8

A cup of Asian noodles, served with fresh edamame and spinach in a sweet Thai chili dressing


Tuna Nicoise Ficelles

CHF 7

Fresh chunks of tuna, egg slices, tomatoes, red leaf lettuce and black olives
Soup


Split Pea Soup
13 | P a g e

CHF 5


Cucumber and Avocado Soup

CHF 6

With tomato & basil salad


Fish Soup

small CHF 7 large CHF 9

With saffron, salmon, fresh mussels, clams and lobster meat
Salads


Small Mixed Green Salad

CHF 6

With house dressing


Spinach, mushrooms, red onion, yellow peppers and smoked bacon

CHF 9

Served with a warm mustard - bacon vinaigrette


Thai Chicken Salad

CHF 11

Tomato, green pepper, cucumber, lettuce and white rice in a spicy sweet Thai dressing


West Coast Salad

CHF 12

Shrimp, crab meat, mussels, green peas, yellow asparagus, tomatoes, mushrooms, green leaf and
iceberg lettuce


Gravlax Salad

CHF 12

Thin slices of gravlax, mesclun salad, cucumber and sweet mustard dressing


Vegetarian Salad

CHF 11

Spinach, mushrooms, roasted peppers, carrots, eggplant, squash topped with olives and served
warm with a lemon - tomato vinaigrette

Today's Lunch Special

CHF 13

Including a small salad and fresh baked bread


Meat: Red Curry Chicken
With Basmati rice and fresh steamed broccoli
Or



Fish: Grilled Honey Mustard Salmon
With red roasted potatoes
14 | P a g e
Or


Pasta: Linguine
With fresh pesto sauce
Today's Business Lunch

CHF 19

Appetizer



Gravlax
Or



Prosciutto Salad

Entrée



Short Ribs of Beef
Served with mango chutney and mashed sweet potatoes with a port wine sauce
Or



Dill Crusted Cod
Served with roasted potatoes, carrots and citrus broth
Or



Swedish Meatballs
Served with mashed potatoes, lingon berries and pickled cucumbers
Dessert



Coconut Rice Pudding
With mango sorbet
Or



Chocolate Cake
With whipped cream and Raspberry sauce

15 | P a g e
Other Lunch Specialties
These menu-items will change every week


Smoked Salmon Panini

CHF 9

With a Swedish Remoulade


Tuna and Salmon Burger

CHF 12

Served on a sourdough roll with Pineapple Chutney


Seared Halibut with fresh Spring vegetables

CHF 15

Served with a Tomato - Cucumber Feta Salad


Italian Sausage and Wild Mushroom Risotto

CHF 13



Home made Butternut Squash Ravioli's

CHF 13

Served in a white wine sauce with fresh spinach


Pan-Roasted Chicken with Cognac-Peppercorn Sauce

CHF 15

Served with fresh broccoli and mashed potatoes


Spiced Pork Tenderloin with Pineapple-Avocado Salsa

CHF 15

Served with black beans and rice


Asian Vegetables with Tofu and Coconut milk

CHF 13

Fresh sautéed vegetables with tofu and coconut milk


Turkey Burger with Chipotle-Chili Tartar Sauce

CHF 12

Served on a bun with arugula, red onion and plum tomatoes


Smörgårds Plate

CHF 13

An assortment of Swedish Delicatessens
Sandwiches



Shrimp (open face)

CHF 7

Swedish Shrimp, tomato, hardboiled egg, cucumber, lemon aioli and topped with fresh dill,
served on white bread


Meatballs (open face)

CHF 7

Swedish Meatballs and pickled beat salad, served on pumpernickel bread


Turkey Wrap
16 | P a g e

CHF 6
Fresh sliced honey turkey, green lettuce, roasted peppers, sprouts and feta cheese wrapped in a
tortilla


Egg Salad & Tuna Salad

CHF 6



Warm Ham and Pineapple

CHF 7

Served with cheese, mixed greens and sweet chili dressing


Tomato and Mozzarella

CHF 6

Served in French Baguette

Hors d'oeuvre Platters
A variety of appetizers


For two people

CHF 10



For four people

CHF 20



For six people

CHF 30



For eight people

CHF 40

Ask your waiter for today's selections
Dinner

Appetizers


Small Mixed Green Salad

CHF 6

Served with house dressing


Herring Plate

CHF 11

Mustard, Garlic, Tomato, Pickled, Dill & Matje Herring served with boiled potato, sour cream,
chives and red onion


Gravlax

CHF 9

Served with honey mustard sauce, mixed greens and grilled toasts


Smörgårds Plate

CHF 15

For two people an assortment of Swedish Delicatessens


Joe's Sushi Rolls
Today's home made sushi rolls. Ask your waiter.
17 | P a g e

CHF 11


Mushroom Sauté Torte

CHF 7

Served warm with goat cheese


Oysters with spicy jicama salad

CHF 11

Six oysters served on the half shell with lemon sweet vinaigrette


Bruschetta a la Jacob

CHF 7

Chopped tomato, garlic and fresh basil served on crostini


Fresh Squid Salad

CHF 11

Fresh Squid marinated in garlic, lemons, fresh Italian parsley and extra virgin olive oil


Spicy Fresh Tuna Tartar

CHF 9

Fresh Tuna rolled in cucumber and topped with a spicy chili sesame seed dressing


Chicken Skewers

CHF 8

Served with a tropical peanut dipping sauce


Prosciutto and Avocado Salad

CHF 8

Served with Frisee and Arugula Salad in a lemon vinaigrette
Entrees

Fish


Fish Soup

CHF 9

With saffron, salmon, fresh mussels, clams and lobster meat


Sea Bass with Cous Cous Risotto

CHF 13

Sautéed Sea Bass with cous cous risotto, green peas and fresh corn


Roasted Cod with Spinach and Mushrooms

CHF 14

Served with red roasted potatoes


Filet of Mackerel

CHF 14

Grilled filet of Mackerel, served with a beet and potato roulade


Grilled Atlantic Salmon

CHF 14

Served with sautéed onions, leeks, artichokes and potatoes in a lemon jus


Shrimp Charmoula

CHF 16

Moroccan Shrimp Skewers marinated in an aromatic herb-and-oil mixture before grilling
18 | P a g e


Ahi Tuna with white beans and sundried tomato sauce

CHF 15

Seared Ahi Tuna with white beans and a fresh sundried tomato sauce


Mussel, Clams and Shrimp with saffron risotto

CHF 17

Fresh mussels, clams and shrimp in a saffron risotto
Pasta



Linda's Pad Thai

CHF 12

Pad Thai noodles, garlic, bean sprouts, red and yellow peppers, eggs, leeks, peanuts, tofu in a
tamarind - fish sauce. Add shrimp: CHF 3 add chicken: CHF 2


Angel hair pasta with fresh aroma tomatoes, garlic and fresh basil

CHF 12

Served in a light white wine sauce with crushed red peppers


Vegetarian Lasagna

CHF 12



Home made Butternut Squash Ravioli's

CHF 14

Served in a white wine sauce with fresh spinach and aroma tomatoes
Meat



Swedish Meatballs

CHF 13

With mashed potatoes, lingon berries and pickled cucumbers


Chicken Thai

CHF 13

Sautéed Chicken Breast pieces in a spicy Thai sauce. Served with jasmine rice.


Mango Chutney Filet Tenderloin

CHF 15

Filet Tenderloins with mango chutney and steamed broccoli


Duck Breast with orange, honey and champagne sauce

CHF 16

Seared duck breast with a sweet sizzling champagne sauce. Served with white beans.


Rosemary and Garlic Lamb Chops

CHF 17

Grilled Lamb chops with red roasted potatoes and red wine sauce


Pepper Steak
Beef Tenderloin with black pepper and cognac sauce. Served with fried potatoes.
19 | P a g e

CHF 18


Tornadoes with Bernie Sauce and Red Wine Sauce

CHF 19

Two beef tornadoes, bernie sauce and red wine sauce. Served with a baked potato.


Barbecue Beef Ribs

CHF 15

Served with baked beans and fried potatoes
Vegetarian



Asian grilled vegetables with tofu and black bean sauce

CHF 13

Fresh Asian vegetables and tofu in a black bean sauce. Add shrimp: CHF 4


Steamed mixed vegetables with brown rice

CHF 11

Steamed and sautéed with brown rice and soy sauce


Eggplant Manicotti with ricotta, asiago and spinach filling

CHF 12

Sautéed eggplant rolled and stuffed with ricotta, asiago and fresh spinach

Desserts

CHF 6



Swedish Pancakes Served with Vanilla Ice-cream and fresh berries



Chocolate Pudding With whipped cream



Blueberry Cobbler Served with vanilla Ice-cream



Whole grilled Apples with Vanilla Sauce Warm glazed green apples served with a cold
vanilla sauce



Rhubarb Compote Served with Coconut Ice-cream



Caramel-Walnut Torte



Linda's three layer Chocolate Cake Served with whipped cream and raspberry sauce



Coconut Rice Pudding With mango sorbet



Swedish Frozen Cheese Cake Chilled and served with fresh berries



Sparkling Lemon Cream with Biscotti and fresh berries A chilled sparkling wine and
lemon sorbet drink served with Biscotti and fresh berries



Fresh Fruit and Berry Salad



Ice-cream
20 | P a g e


Today's Ice-cream. Ask your waiter.



Assorted Cookie and Pastry Platters
Cocktails



Brown Derby

CHF 13

Bulleit Bourbon, Fresh Grapefruit Juice, Honey Syrup, Angostura


Highland Milk Punch

CHF 13

Glenmorangie the OG, Whole Milk, Benedictine, Simple Syrup


State Park Old Fashioned

CHF 12

Jameson's Irish whiskey, Agave Nectar, Angostura, Orange Peel, Lemon peel


Colonel Sanders Swizzle

CHF 13

Jim Beam Bourbon, Sailor Jerry Spiced Rum, Fresh Lime, Cinnamon syrup, Ginger
Beer,
Angostura


High & Dry

CHF 14

Milagro Reposado, Dry Sack Medium Dry, Bitter Truth Chocolate bitters


Punch a la Romaigne

CHF 14

Bacardi Light Rum, Fresh Orange Juice, Stemmari Chardonnay, Fresh Lemon Sour,
Angostura, Brut Champagne


Audrey Zapp Sour

CHF 14

Mt. Gay Rum, Luxardo Amaro Abano, Fresh Lime, Agave


Sangaree

CHF 14

Milagro Reposado Tequila, Cinnamon Syrup, Fresh Lime juice, Fresh Orange Juice,
Rawson's Retreat Merlot Club Soda

Beer List


Corona

CHF 8



Blue Moon Blue Moon Blue Moon

CHF 8

21 | P a g e


Stella

CHF 8



Peronir

CHF 8



Chimay Red

CHF 10



Chimay Blue

CHF 10



Anchor Steam

CHF 10



Brooklyn IPA

CHF 8



Sierra Nevada Pale Ale

CHF 8



Miller Lite

CHF 7



Heineken

CHF 8



Heineken Light

CHF 8



Budweiser

CHF 7



Bud Light

CHF 7



Coors Light

CHF 7



Amstel Light

CHF 7



Michelob Ultra Light

CHF 7



S Samuel Adams

CHF 8



Yuengling

CHF 8



Guinness

CHF 8

Featured Wines
White Wines
Vicolo Pinot Grigio, Veneto, Italy 2012

CHF 9 / CHF 32

Suavia Soave Classico, Veneto, Italy 2012

CHF12 / CHF 43

Terre Dora Greco di Tufo, Campania, Italy 2012

CHF12 / CHF 45

Stemmari Chardonnay, Sicily, Italy 2012

CHF 9 / CHF 32

L’Oliveto Chardonnay,Russian River, CA 2012

CHF 14 /CHF 54

Rene Carroi Sancerre,,, Loire, France 2011

CHF 15 / CHF 58

Sileni, Sauvignon Blanc,Marlbourough, New Zealand 2012

CHF 11 / CHF 42

22 | P a g e
Ferrari Carrano Fume Blanc,,, Sonoma, CA 2012

CHF 11 / CHF 42

Lagler Smaraged Steinborz z Grüner Veltliner, Austria 2011

CHF 15 / CHF 58

Urban Riesling, Mosel, Germany 2012

CHF 11 / CHF 40

Miguel Torres Gewurztraminer, Curio, Chile 2011

CHF 11 / CHF 40

Martin Codax Albarino, Rias Baixas, Spain 2011

CHF 12 / CHF 42

Le Rose de Giscours , Bordeaux, France 2012

CHF11 / CHF 42

Red Wines
Ironstone Cabernet Sauvignon, Murphys, CA 2011

CHF 10 / CHF 38

Titus Cabernet Sauvignon, Napa Valley, CA 2010

CHF 20 / CHF 80

Rawson's Retreat Merlot,,, Australia 2012

CHF 9 / CHF 32

Fat Monk Pinot Noir, Central Coast, CA 2010

CHF 11 / CHF 39

Flowers Pinot Noir,,, Sonoma, CA 2011

CHF 20 / CHF 80

Ergo Tempranillo, Rioja, Spain 2011

CHF 11 / CHF 39

Carmen Gran Reserva Petite Sirah, Maipo Alto, Chile 2010

CHF 12 / CHF 48

CA’Bertoldi Amarone Della Valpolicella, Veneto, Italy 2005

CHF 16 / CHF 62

Castello di Meleto Chianti Classico, Tuscany, Italy 2010

CHF 12 / CHF 48

Quattro Mani Montepulciano D’Abruzzo, Italy 2012

CHF 10 / CHF 38

Familia Mayol Single Vinyard Malbec, Mendoza, Argentina 2011CHF 11 / CHF 42

Featured Champagne &Sparkling Wines
Moet & Chandon Impérial Champagne,Epernay, France NV

CHF 17 / CHF 85

Gratien & Meyer Brut Rose, Saumur Appellation, France 2010

CHF 12 / CHF 58

Kenwood Yulupa Cuvee Brut, CA NV

CHF 10 / CHF 38

Bisol Jeio Prosecco, Veneto, Italy NV

CHF 12 / CHF 42

Uniform
Restaurant Uniforms aren’t just about looking professional. They’re also about
delivering performance. So we have decided that our staff will be having a specific

23 | P a g e
dress code. The servers in a restaurant are, to most customers, the face of the restaurant.
Most of the time, the managers and cooks are working hard behind the scenes, but the
servers are hustling on the floor to please their guests.
The image of the restaurant is reinforced by everything about the servers, from
their personality and professionalism to their grooming and attire. Aside from the food
and the service, restaurant uniforms and aprons in particular can make or break the
reputation of an eating establishment. It is important that everyone on the staff looks
put-together, is easily identifiable, and can do their job efficiently.
The serving staff will be wearing a light blue color shirt with dark blue waist coat
and pant. Tie will be of black color. This dress code will be for men’s while women will
be wearing light blue shirt with dark blue color waist coat and skirt. They will having a
bow to wear on it.
Chef uniforms will be with white chef coat and pant will be with small checks of
black and white with white color napkin and chef cap. For the manger the color for shirt
and pant will same but he will be wearing blazer on it. The uniforms will be provided
by us. For the chef we will be providing slipping resistant shoes while the service staffs
have to wear black shoes and socks which they need to bring from their side.
Pricing Policy
Setting up a menu price is always a pivotal decision of any restaurant set up which
requires a lot of research and attention. It has to be periodically revisited to respond to
the changes in the industry, fluctuating market prices and mood of the customers. It
needs to take into consideration the following factors like including the cost of food,
cost of labor, what the competition is doing and what your target customers are willing
to pay.


Cost of Food
It is one of the first consideration that goes into pricing strategy. It is simply what
it costs to procure the ingredients used to make a particular dish. There’s a reason why
shrimps or lobster tends to costs more on the menu than items like French fries or green

24 | P a g e
salads. This is simply because the cost of purchasing these items is higher than the
others. Buying very high quality, local, organic or sustainable ingredients can boost
pricing as well. Breaking down the costs of the ingredients that go into each dish will be
the base for us in setting our menu pricing.


Other Costs
Other costs that we will be including labor, rent, supplies, equipment and
marketing costs. the money brought in from your menu items will also pay for your
location, energy use, staff, equipment and marketing.



Market Changes
Food prices can fluctuate substantially. A natural disaster can drive up the cost of
seafood. Poor growing seasons can affect the price of certain fruits and vegetables.



Customer Base
Our first and foremost priority will know who our customers going to be. We
will be considering them by setting the menu price. This will reflect the image of the
restaurant and can help in bringing the repeat customers. For us it is important that our
customers at all level feel that they are receiving good value of their money.



Competition
We know that being new knew in this business we will be getting stiff
competition from our rivals. We will be doing some reconnaissance work. We are not
looking to beat are rivals prices. Instead we will be looking to provide our customers
better service, higher quality ingredients or a more engaging dining atmosphere.
Tabletops
We will be using the following items for the table set up. Table cloth from
Schweitzer linen. The name of the table cloth is Florence. At the four ends there’s a
unique design which creates a look of lavish luxury. It will be in majestic white color.
Table napkins will also be from the same company which will be a linen
material. Glassware and silverware will be purchased from Edelstah Rostfrei and
Stolez-Lausitz. Crockery like flower pot, ash tray and china ware for salt and pepper

25 | P a g e
will be purchased from IKEA of Sweden. The set up for both lunch and dinner will be
same. The standard supplies that will be there on the table will include:
1. Table cloth
2. Table napkin
3. Fork, knife and spoon
4. Butter knife
5. Ash tray
6. Matches on request
7. Salt and pepper
8. Flower vase in the center

Advertisement and promotion strategy of our fine dine restaurant in Geneva
Our restaurant is located near LAKE of Geneva, it is the prime attractive location for
restaurant more over we adopt the following marketing and promotional strategies to
capture the focus market group.
1. Bounce Back strategy for existing customer: We provide our existing customers like students and walk in tourist offer a 1020% discount coupon to encourage diners to return for additional food and
beverage purchases. If diners ordinarily visit your place every 2-3 months, mark
the expiration date on the bounce back for 30 days to encourage a swifter return.
2. Rewards Card
We create a membership card on our own computer or order a stack of massproduced credit card-like rewards cards and we will benefits when customer
feels an investment in our restaurant. We customize the offer to include a wine
tasting or free dessert with 10 meal purchases.
3. Promotional Items
We are focusing in building our brand through awareness and we want to
promote our restaurant as “any day” restaurant instead of special event
restaurant so we will be creating awareness about our brand name to attract the
new customer this by providing T-Shirt and cap in airport and universities,
moreover we sell china coffee cup with our logo on it in local market.
26 | P a g e
4. Local newspaper and Airport electronic 72” wide screens.
As one of the main newspaper in Geneva is “Tribune de Genève” with a
readership of about 187,000 so we create awareness initially with newspaper
advertisement , moreover we provide wide screen advertisement in airport of
Geneva.
5. Web-Marketing
We build our own website, on this website we put the seasonal offer, discount
coupon for student and segmented market. Moreover we build a tie up with
Facebook, twitter, linked in and other social media for advertisement pop up and
side bar.
6. Relationship marketing
We maintain the data of our customer in our personal computer with email id
and birthdate so we greet and send valuable gifts and offer for special occasion
like birthday and wedding.
7. Improve dining survey
By offering extra ordinary personal service to our guest we focus on frequent
improvement in it by conducting a short survey to our existing customer and
potential customers so we can defeat our competitor very soon.
8. Elite service
We provide special service for our elite customer who wants to make their
celebration special it include special service , interior choice of design
,entertainment ,celebrity presence in occasion , food prepared by special wellknown chafe.

27 | P a g e
REFERENCES
 Geneva In-text: (Wikipedia, 2014) Bibliography: Wikipedia. 2014.
Geneva. [online] Available at: http://en.wikipedia.org/wiki/Geneva
[Accessed: 7 Feb 2014].
 Clark, W.Restaurant Pest Analysis | eHow In-text: (Clark, 2014)
Bibliography: Clark, W. 2014. Restaurant Pest Analysis | eHow. [online]
Available at: http://www.ehow.com/info_7911098_restaurant-pestanalysis.html#ixzz2seB1RE8p [Accessed: 7 Feb 2014].
 NapKinJNC.How to Economically Market your Fine Dining Restaurant
In-text: (NapKinJNC, 2012) Bibliography: NapKinJNC. 2012. How to
Economically Market your Fine Dining Restaurant. [online] Available
at: http://napkinjnc.wordpress.com/2012/04/13/how-to-economicallymarket-your-fine-dining-restaurant/ [Accessed: 7 Feb 2014].
 Bibliography: Anonymous. 2014. [online] Available at: http://^ Swiss
Federal Statistical Office STAT-TAB Betriebszählung: Arbeitsstätten
nach Gemeinde und NOGA 2008 (Abschnitte), Sektoren 1-3 (German)
accessed 28 January 2011 [Accessed: 7 Feb 2014].
 Tradingeconomics.com.Switzerland Inflation Rate | Actual Data |
Forecasts | Calendar In-text: (Tradingeconomics.com, 2014)
Bibliography: Tradingeconomics.com. 2014. Switzerland Inflation Rate
| Actual Data | Forecasts | Calendar. [online] Available at:
http://www.tradingeconomics.com/switzerland/inflation-cpi [Accessed:
7 Feb 2014].
 Foodservicewarehouse.com. 2014. An Overview of Different Restaurant
Types. [online] Available at:
http://www.foodservicewarehouse.com/education/restaurantmanagement-and-operations/an-overview-of-different-restauranttypes/c27994.aspx [Accessed: 6 Feb 2014].
 Draoulec, P. 2007. So, You Want To Open A Restaurant?. [online]
Available at: http://www.forbes.com/2007/11/11/restaurantentrepreneurship-business-forbeslife-food07-cx_pl_1113resto.html
[Accessed: 6 Feb 2014].

28 | P a g e
 Restaurantassociates.com. 2014. Fine Dining - Restaurants - Restaurant
Associates. [online] Available at:
http://www.restaurantassociates.com/restaurants/finedining.htm
[Accessed: 7 Feb 2014].
 Rowinski, D. 2014. How the ipad Is Revolutionizing Local Businessess.
[online] Available at: http://readwrite.com/2012/04/16/how-the-ipad-isrevolutionizin [Accessed: 7 Feb 2014].
 Listverse. 2014. Top 10 Rules for Fine Dining - Listverse. [online]
Available at: http://listverse.com/2007/08/14/top-10-rules-for-fine-dining/
[Accessed: 7 Feb 2014].
 Mealey, L. 2014. What is Fine Dining - All About Fine Dining
Restaurants. [online] Available at:
http://restaurants.about.com/od/restaurantconcepts/a/Fine_Dining.htm
[Accessed: 8 Feb 2014].
 Sanghvi, R. and Sanghvi, R. 2014. How You Keep Restaurants In
Business. [online] Available at: http://mumbaiboss.com/2011/12/23/howyou-keep-restaurants-in-business/ [Accessed: 8 Feb 2014].

Thank you

29 | P a g e

Más contenido relacionado

La actualidad más candente

Designing a commercial kitchen
Designing a commercial kitchenDesigning a commercial kitchen
Designing a commercial kitchenPatrick Colley
 
Hotel F&B Case Studies, Examples & Fresh Ideas
Hotel F&B Case Studies, Examples & Fresh IdeasHotel F&B Case Studies, Examples & Fresh Ideas
Hotel F&B Case Studies, Examples & Fresh IdeasAaron Allen
 
RESTAURANT DESIGN
RESTAURANT DESIGNRESTAURANT DESIGN
RESTAURANT DESIGNNightKing9
 
Restaurant atomsphere
Restaurant atomsphereRestaurant atomsphere
Restaurant atomsphereYamini Soni
 
Restaurant Design: 18 Considerations to Remember
Restaurant Design: 18 Considerations to RememberRestaurant Design: 18 Considerations to Remember
Restaurant Design: 18 Considerations to RememberAaron Allen
 
Report on Restaurant Design-converted.pptx
 Report on Restaurant Design-converted.pptx Report on Restaurant Design-converted.pptx
Report on Restaurant Design-converted.pptxBinisha Raut
 
Restaturant 26.12.13
Restaturant 26.12.13Restaturant 26.12.13
Restaturant 26.12.13Atikul Islam
 
The Ultimate Guide on How to Start a Restaurant
The Ultimate Guide on How to Start a RestaurantThe Ultimate Guide on How to Start a Restaurant
The Ultimate Guide on How to Start a RestaurantTeam Tabluu
 
Commercial Kitchen architecture Library study & Case study
Commercial Kitchen  architecture Library study &  Case studyCommercial Kitchen  architecture Library study &  Case study
Commercial Kitchen architecture Library study & Case studyJashanPreet56
 
Piyush Raj Singh , Commercial Design Interior Design, NSQF Level 6
Piyush Raj Singh , Commercial Design Interior Design, NSQF Level 6Piyush Raj Singh , Commercial Design Interior Design, NSQF Level 6
Piyush Raj Singh , Commercial Design Interior Design, NSQF Level 6dezyneecole
 
Business plan on restaurant
Business plan on restaurantBusiness plan on restaurant
Business plan on restaurantfornee
 
RESTAURANT MANAGEMENT OPERATION
RESTAURANT MANAGEMENT OPERATIONRESTAURANT MANAGEMENT OPERATION
RESTAURANT MANAGEMENT OPERATIONYanne Evangelista
 
Fine dining restaurant
Fine dining restaurantFine dining restaurant
Fine dining restaurantLaraib Ahsan
 
Commercial Kitchen Design and Planning
Commercial Kitchen Design and Planning Commercial Kitchen Design and Planning
Commercial Kitchen Design and Planning ReitanoDesignGroup
 
Restaurant Design .pptx
Restaurant Design .pptxRestaurant Design .pptx
Restaurant Design .pptxBinisha Raut
 
Restaurant Interiors
Restaurant InteriorsRestaurant Interiors
Restaurant Interiorsctlachu
 
Restaurant Renovation Design - Process Book
Restaurant Renovation Design - Process BookRestaurant Renovation Design - Process Book
Restaurant Renovation Design - Process Bookrajensen00
 

La actualidad más candente (20)

Designing a commercial kitchen
Designing a commercial kitchenDesigning a commercial kitchen
Designing a commercial kitchen
 
Hotel F&B Case Studies, Examples & Fresh Ideas
Hotel F&B Case Studies, Examples & Fresh IdeasHotel F&B Case Studies, Examples & Fresh Ideas
Hotel F&B Case Studies, Examples & Fresh Ideas
 
RESTAURANT DESIGN
RESTAURANT DESIGNRESTAURANT DESIGN
RESTAURANT DESIGN
 
Restaurant atomsphere
Restaurant atomsphereRestaurant atomsphere
Restaurant atomsphere
 
Restaurant business plan
Restaurant business planRestaurant business plan
Restaurant business plan
 
Restaurant Design: 18 Considerations to Remember
Restaurant Design: 18 Considerations to RememberRestaurant Design: 18 Considerations to Remember
Restaurant Design: 18 Considerations to Remember
 
Restaurant business
Restaurant businessRestaurant business
Restaurant business
 
Restaurant operation
Restaurant operationRestaurant operation
Restaurant operation
 
Report on Restaurant Design-converted.pptx
 Report on Restaurant Design-converted.pptx Report on Restaurant Design-converted.pptx
Report on Restaurant Design-converted.pptx
 
Restaturant 26.12.13
Restaturant 26.12.13Restaturant 26.12.13
Restaturant 26.12.13
 
The Ultimate Guide on How to Start a Restaurant
The Ultimate Guide on How to Start a RestaurantThe Ultimate Guide on How to Start a Restaurant
The Ultimate Guide on How to Start a Restaurant
 
Commercial Kitchen architecture Library study & Case study
Commercial Kitchen  architecture Library study &  Case studyCommercial Kitchen  architecture Library study &  Case study
Commercial Kitchen architecture Library study & Case study
 
Piyush Raj Singh , Commercial Design Interior Design, NSQF Level 6
Piyush Raj Singh , Commercial Design Interior Design, NSQF Level 6Piyush Raj Singh , Commercial Design Interior Design, NSQF Level 6
Piyush Raj Singh , Commercial Design Interior Design, NSQF Level 6
 
Business plan on restaurant
Business plan on restaurantBusiness plan on restaurant
Business plan on restaurant
 
RESTAURANT MANAGEMENT OPERATION
RESTAURANT MANAGEMENT OPERATIONRESTAURANT MANAGEMENT OPERATION
RESTAURANT MANAGEMENT OPERATION
 
Fine dining restaurant
Fine dining restaurantFine dining restaurant
Fine dining restaurant
 
Commercial Kitchen Design and Planning
Commercial Kitchen Design and Planning Commercial Kitchen Design and Planning
Commercial Kitchen Design and Planning
 
Restaurant Design .pptx
Restaurant Design .pptxRestaurant Design .pptx
Restaurant Design .pptx
 
Restaurant Interiors
Restaurant InteriorsRestaurant Interiors
Restaurant Interiors
 
Restaurant Renovation Design - Process Book
Restaurant Renovation Design - Process BookRestaurant Renovation Design - Process Book
Restaurant Renovation Design - Process Book
 

Similar a Fine dine concept in Geneva , how to open Restaurant

Feasibility Study- Bakery
Feasibility Study- BakeryFeasibility Study- Bakery
Feasibility Study- Bakerysakurashu28
 
vdocument.in_feasibility-study-bakery.docx
vdocument.in_feasibility-study-bakery.docxvdocument.in_feasibility-study-bakery.docx
vdocument.in_feasibility-study-bakery.docxMohammad Shaar
 
Barriquando: Marketing plan
Barriquando: Marketing planBarriquando: Marketing plan
Barriquando: Marketing planMTM IULM
 
The business plan[2]
The business plan[2]The business plan[2]
The business plan[2]jacobiles
 
Eight30 Luxury.pdf
Eight30 Luxury.pdfEight30 Luxury.pdf
Eight30 Luxury.pdfJanaGough
 
The At The Royal Chinese Restaurant
The At The Royal Chinese RestaurantThe At The Royal Chinese Restaurant
The At The Royal Chinese RestaurantDiana Meza
 
Business plan Sandwich
Business plan SandwichBusiness plan Sandwich
Business plan Sandwichrj230995
 
InnovationstrategiesinrestaurantbuesinessEiOP112017.pdf
InnovationstrategiesinrestaurantbuesinessEiOP112017.pdfInnovationstrategiesinrestaurantbuesinessEiOP112017.pdf
InnovationstrategiesinrestaurantbuesinessEiOP112017.pdfEsla3
 
Businessplanpresentation 091220042538-phpapp01
Businessplanpresentation 091220042538-phpapp01Businessplanpresentation 091220042538-phpapp01
Businessplanpresentation 091220042538-phpapp01Luna Luna
 
Outsourcing Your Take Out
Outsourcing Your Take OutOutsourcing Your Take Out
Outsourcing Your Take Outguest9e13c1
 
A Report On The Restaurant Group Plc
A Report On The Restaurant Group PlcA Report On The Restaurant Group Plc
A Report On The Restaurant Group PlcBeth Hall
 
Fine Dining Restaurants Decline In Sales
Fine Dining Restaurants Decline In SalesFine Dining Restaurants Decline In Sales
Fine Dining Restaurants Decline In SalesJennifer Ontiveros
 
Business plan of khaasiyat
Business plan of khaasiyatBusiness plan of khaasiyat
Business plan of khaasiyatdigant1
 
Final Marketing Plan-4
Final Marketing Plan-4Final Marketing Plan-4
Final Marketing Plan-4Yingwen Zeng
 
business plan of restaurant
business plan of restaurantbusiness plan of restaurant
business plan of restaurantAreeba Waseem
 
Business plan assignment
Business plan assignmentBusiness plan assignment
Business plan assignmentgichstan
 

Similar a Fine dine concept in Geneva , how to open Restaurant (20)

Restaurent management
Restaurent managementRestaurent management
Restaurent management
 
Feasibility Study- Bakery
Feasibility Study- BakeryFeasibility Study- Bakery
Feasibility Study- Bakery
 
vdocument.in_feasibility-study-bakery.docx
vdocument.in_feasibility-study-bakery.docxvdocument.in_feasibility-study-bakery.docx
vdocument.in_feasibility-study-bakery.docx
 
Barriquando: Marketing plan
Barriquando: Marketing planBarriquando: Marketing plan
Barriquando: Marketing plan
 
The business plan[2]
The business plan[2]The business plan[2]
The business plan[2]
 
Eight30 Luxury.pdf
Eight30 Luxury.pdfEight30 Luxury.pdf
Eight30 Luxury.pdf
 
The At The Royal Chinese Restaurant
The At The Royal Chinese RestaurantThe At The Royal Chinese Restaurant
The At The Royal Chinese Restaurant
 
Evaluating Restaurants
Evaluating RestaurantsEvaluating Restaurants
Evaluating Restaurants
 
Project Brief
Project BriefProject Brief
Project Brief
 
Business plan Sandwich
Business plan SandwichBusiness plan Sandwich
Business plan Sandwich
 
InnovationstrategiesinrestaurantbuesinessEiOP112017.pdf
InnovationstrategiesinrestaurantbuesinessEiOP112017.pdfInnovationstrategiesinrestaurantbuesinessEiOP112017.pdf
InnovationstrategiesinrestaurantbuesinessEiOP112017.pdf
 
Businessplanpresentation 091220042538-phpapp01
Businessplanpresentation 091220042538-phpapp01Businessplanpresentation 091220042538-phpapp01
Businessplanpresentation 091220042538-phpapp01
 
Outsourcing Your Take Out
Outsourcing Your Take OutOutsourcing Your Take Out
Outsourcing Your Take Out
 
A Report On The Restaurant Group Plc
A Report On The Restaurant Group PlcA Report On The Restaurant Group Plc
A Report On The Restaurant Group Plc
 
FoodService Magazine
FoodService MagazineFoodService Magazine
FoodService Magazine
 
Fine Dining Restaurants Decline In Sales
Fine Dining Restaurants Decline In SalesFine Dining Restaurants Decline In Sales
Fine Dining Restaurants Decline In Sales
 
Business plan of khaasiyat
Business plan of khaasiyatBusiness plan of khaasiyat
Business plan of khaasiyat
 
Final Marketing Plan-4
Final Marketing Plan-4Final Marketing Plan-4
Final Marketing Plan-4
 
business plan of restaurant
business plan of restaurantbusiness plan of restaurant
business plan of restaurant
 
Business plan assignment
Business plan assignmentBusiness plan assignment
Business plan assignment
 

Más de krunal solanki

Singapore & malaysia economic analysis
Singapore & malaysia economic analysisSingapore & malaysia economic analysis
Singapore & malaysia economic analysiskrunal solanki
 
Food safety management system for fast food chain
Food safety management system for fast food chain Food safety management system for fast food chain
Food safety management system for fast food chain krunal solanki
 
Food safety management system Fast food restaurent
Food safety management system Fast food restaurentFood safety management system Fast food restaurent
Food safety management system Fast food restaurentkrunal solanki
 
Spain tourist destination & reason to select as venue.
Spain tourist destination & reason to select as venue.Spain tourist destination & reason to select as venue.
Spain tourist destination & reason to select as venue.krunal solanki
 
OIM consultation advice boutique case study.
OIM consultation advice  boutique case study. OIM consultation advice  boutique case study.
OIM consultation advice boutique case study. krunal solanki
 
Valencia conference centre
Valencia conference centreValencia conference centre
Valencia conference centrekrunal solanki
 

Más de krunal solanki (9)

Singapore & malaysia economic analysis
Singapore & malaysia economic analysisSingapore & malaysia economic analysis
Singapore & malaysia economic analysis
 
Food safety management system for fast food chain
Food safety management system for fast food chain Food safety management system for fast food chain
Food safety management system for fast food chain
 
Food safety management system Fast food restaurent
Food safety management system Fast food restaurentFood safety management system Fast food restaurent
Food safety management system Fast food restaurent
 
Spain tourist destination & reason to select as venue.
Spain tourist destination & reason to select as venue.Spain tourist destination & reason to select as venue.
Spain tourist destination & reason to select as venue.
 
OIM consultation advice boutique case study.
OIM consultation advice  boutique case study. OIM consultation advice  boutique case study.
OIM consultation advice boutique case study.
 
Valencia conference centre
Valencia conference centreValencia conference centre
Valencia conference centre
 
Kingfisher airlines
Kingfisher airlinesKingfisher airlines
Kingfisher airlines
 
Engleberg final
Engleberg finalEngleberg final
Engleberg final
 
British airways
British airwaysBritish airways
British airways
 

Último

Philosophy of Education and Educational Philosophy
Philosophy of Education  and Educational PhilosophyPhilosophy of Education  and Educational Philosophy
Philosophy of Education and Educational PhilosophyShuvankar Madhu
 
How to Add a many2many Relational Field in Odoo 17
How to Add a many2many Relational Field in Odoo 17How to Add a many2many Relational Field in Odoo 17
How to Add a many2many Relational Field in Odoo 17Celine George
 
Clinical Pharmacy Introduction to Clinical Pharmacy, Concept of clinical pptx
Clinical Pharmacy  Introduction to Clinical Pharmacy, Concept of clinical pptxClinical Pharmacy  Introduction to Clinical Pharmacy, Concept of clinical pptx
Clinical Pharmacy Introduction to Clinical Pharmacy, Concept of clinical pptxraviapr7
 
UKCGE Parental Leave Discussion March 2024
UKCGE Parental Leave Discussion March 2024UKCGE Parental Leave Discussion March 2024
UKCGE Parental Leave Discussion March 2024UKCGE
 
M-2- General Reactions of amino acids.pptx
M-2- General Reactions of amino acids.pptxM-2- General Reactions of amino acids.pptx
M-2- General Reactions of amino acids.pptxDr. Santhosh Kumar. N
 
How to Add Existing Field in One2Many Tree View in Odoo 17
How to Add Existing Field in One2Many Tree View in Odoo 17How to Add Existing Field in One2Many Tree View in Odoo 17
How to Add Existing Field in One2Many Tree View in Odoo 17Celine George
 
Diploma in Nursing Admission Test Question Solution 2023.pdf
Diploma in Nursing Admission Test Question Solution 2023.pdfDiploma in Nursing Admission Test Question Solution 2023.pdf
Diploma in Nursing Admission Test Question Solution 2023.pdfMohonDas
 
In - Vivo and In - Vitro Correlation.pptx
In - Vivo and In - Vitro Correlation.pptxIn - Vivo and In - Vitro Correlation.pptx
In - Vivo and In - Vitro Correlation.pptxAditiChauhan701637
 
General views of Histopathology and step
General views of Histopathology and stepGeneral views of Histopathology and step
General views of Histopathology and stepobaje godwin sunday
 
How to Show Error_Warning Messages in Odoo 17
How to Show Error_Warning Messages in Odoo 17How to Show Error_Warning Messages in Odoo 17
How to Show Error_Warning Messages in Odoo 17Celine George
 
Ultra structure and life cycle of Plasmodium.pptx
Ultra structure and life cycle of Plasmodium.pptxUltra structure and life cycle of Plasmodium.pptx
Ultra structure and life cycle of Plasmodium.pptxDr. Asif Anas
 
3.21.24 The Origins of Black Power.pptx
3.21.24  The Origins of Black Power.pptx3.21.24  The Origins of Black Power.pptx
3.21.24 The Origins of Black Power.pptxmary850239
 
AUDIENCE THEORY -- FANDOM -- JENKINS.pptx
AUDIENCE THEORY -- FANDOM -- JENKINS.pptxAUDIENCE THEORY -- FANDOM -- JENKINS.pptx
AUDIENCE THEORY -- FANDOM -- JENKINS.pptxiammrhaywood
 
CAULIFLOWER BREEDING 1 Parmar pptx
CAULIFLOWER BREEDING 1 Parmar pptxCAULIFLOWER BREEDING 1 Parmar pptx
CAULIFLOWER BREEDING 1 Parmar pptxSaurabhParmar42
 
Quality Assurance_GOOD LABORATORY PRACTICE
Quality Assurance_GOOD LABORATORY PRACTICEQuality Assurance_GOOD LABORATORY PRACTICE
Quality Assurance_GOOD LABORATORY PRACTICESayali Powar
 
HED Office Sohayok Exam Question Solution 2023.pdf
HED Office Sohayok Exam Question Solution 2023.pdfHED Office Sohayok Exam Question Solution 2023.pdf
HED Office Sohayok Exam Question Solution 2023.pdfMohonDas
 
Benefits & Challenges of Inclusive Education
Benefits & Challenges of Inclusive EducationBenefits & Challenges of Inclusive Education
Benefits & Challenges of Inclusive EducationMJDuyan
 
Education and training program in the hospital APR.pptx
Education and training program in the hospital APR.pptxEducation and training program in the hospital APR.pptx
Education and training program in the hospital APR.pptxraviapr7
 

Último (20)

Philosophy of Education and Educational Philosophy
Philosophy of Education  and Educational PhilosophyPhilosophy of Education  and Educational Philosophy
Philosophy of Education and Educational Philosophy
 
How to Add a many2many Relational Field in Odoo 17
How to Add a many2many Relational Field in Odoo 17How to Add a many2many Relational Field in Odoo 17
How to Add a many2many Relational Field in Odoo 17
 
Clinical Pharmacy Introduction to Clinical Pharmacy, Concept of clinical pptx
Clinical Pharmacy  Introduction to Clinical Pharmacy, Concept of clinical pptxClinical Pharmacy  Introduction to Clinical Pharmacy, Concept of clinical pptx
Clinical Pharmacy Introduction to Clinical Pharmacy, Concept of clinical pptx
 
UKCGE Parental Leave Discussion March 2024
UKCGE Parental Leave Discussion March 2024UKCGE Parental Leave Discussion March 2024
UKCGE Parental Leave Discussion March 2024
 
M-2- General Reactions of amino acids.pptx
M-2- General Reactions of amino acids.pptxM-2- General Reactions of amino acids.pptx
M-2- General Reactions of amino acids.pptx
 
How to Add Existing Field in One2Many Tree View in Odoo 17
How to Add Existing Field in One2Many Tree View in Odoo 17How to Add Existing Field in One2Many Tree View in Odoo 17
How to Add Existing Field in One2Many Tree View in Odoo 17
 
Finals of Kant get Marx 2.0 : a general politics quiz
Finals of Kant get Marx 2.0 : a general politics quizFinals of Kant get Marx 2.0 : a general politics quiz
Finals of Kant get Marx 2.0 : a general politics quiz
 
Diploma in Nursing Admission Test Question Solution 2023.pdf
Diploma in Nursing Admission Test Question Solution 2023.pdfDiploma in Nursing Admission Test Question Solution 2023.pdf
Diploma in Nursing Admission Test Question Solution 2023.pdf
 
In - Vivo and In - Vitro Correlation.pptx
In - Vivo and In - Vitro Correlation.pptxIn - Vivo and In - Vitro Correlation.pptx
In - Vivo and In - Vitro Correlation.pptx
 
General views of Histopathology and step
General views of Histopathology and stepGeneral views of Histopathology and step
General views of Histopathology and step
 
How to Show Error_Warning Messages in Odoo 17
How to Show Error_Warning Messages in Odoo 17How to Show Error_Warning Messages in Odoo 17
How to Show Error_Warning Messages in Odoo 17
 
Ultra structure and life cycle of Plasmodium.pptx
Ultra structure and life cycle of Plasmodium.pptxUltra structure and life cycle of Plasmodium.pptx
Ultra structure and life cycle of Plasmodium.pptx
 
Personal Resilience in Project Management 2 - TV Edit 1a.pdf
Personal Resilience in Project Management 2 - TV Edit 1a.pdfPersonal Resilience in Project Management 2 - TV Edit 1a.pdf
Personal Resilience in Project Management 2 - TV Edit 1a.pdf
 
3.21.24 The Origins of Black Power.pptx
3.21.24  The Origins of Black Power.pptx3.21.24  The Origins of Black Power.pptx
3.21.24 The Origins of Black Power.pptx
 
AUDIENCE THEORY -- FANDOM -- JENKINS.pptx
AUDIENCE THEORY -- FANDOM -- JENKINS.pptxAUDIENCE THEORY -- FANDOM -- JENKINS.pptx
AUDIENCE THEORY -- FANDOM -- JENKINS.pptx
 
CAULIFLOWER BREEDING 1 Parmar pptx
CAULIFLOWER BREEDING 1 Parmar pptxCAULIFLOWER BREEDING 1 Parmar pptx
CAULIFLOWER BREEDING 1 Parmar pptx
 
Quality Assurance_GOOD LABORATORY PRACTICE
Quality Assurance_GOOD LABORATORY PRACTICEQuality Assurance_GOOD LABORATORY PRACTICE
Quality Assurance_GOOD LABORATORY PRACTICE
 
HED Office Sohayok Exam Question Solution 2023.pdf
HED Office Sohayok Exam Question Solution 2023.pdfHED Office Sohayok Exam Question Solution 2023.pdf
HED Office Sohayok Exam Question Solution 2023.pdf
 
Benefits & Challenges of Inclusive Education
Benefits & Challenges of Inclusive EducationBenefits & Challenges of Inclusive Education
Benefits & Challenges of Inclusive Education
 
Education and training program in the hospital APR.pptx
Education and training program in the hospital APR.pptxEducation and training program in the hospital APR.pptx
Education and training program in the hospital APR.pptx
 

Fine dine concept in Geneva , how to open Restaurant

  • 1. “LE FANCY SCHMANCY” FINE DINE IN GENEVA RESTAURANT MANAGEMENT (1024) Date of presentation Group Member Concept of restaurant Word count (CONCEPT) 1|Page 11th February 2014 Krunal, Ajaz, and sumeet. Fine dine 6300.
  • 2. CONCEPT OF FINE DINING IN GENEVA A fine dining restaurant is one that offers its patrons the finest food, quality service and atmosphere. It is also the most expensive restaurant and menu should offer unique items, the service should be beyond doubt impeccable and the atmosphere should be inviting. Today fine dining can be in any type of setting and provide feature a wide variety of cuisine. Standards you should always include in fine dining are fine china, glassware and flatware (absolutely no paper, plastic, or Styrofoam). While tablecloths are hard to escape in fine dining, the rest of the atmosphere is up to your creativity. We can take the traditional route, with silver candelabras and Rose centerpieces, or go for hip and trendy with a bold color scheme and modern furnishings. Music playing subtly in the background should reflect your theme, such as classical for a traditional fine dining restaurant or jazz tunes for something modern. Lighting should also be subtle, leaning toward dim but romantic. MACRO INDUSTRY ANALYSIS FOR FINE DINE RESTAURENT IN GENEVA USING PESTEL The restaurant concepts of fine dine in Geneva depend upon a number of industryspecific and general economic, political, legal and other factors, many of which are beyond our control. The restaurant industry is affected by changes in national, regional and local economic conditions, consumer spending patterns and consumer preferences. Recessionary economic cycles, a protracted economic slowdown, a worsening economy, increased unemployment, decreased salaries and wage rates, increased energy prices, inflation, rising interest rates or other industry-wide cost pressures affect consumer behavior and decrease spending for restaurant dining occasions, leading to a decline in our sales and earnings. When gasoline, natural gas, electricity and other energy costs increase, and credit card, home mortgage and other borrowing costs increase with rising interest rates, our guests may have less disposable income and reduce the frequency with which they dine out. This is particularly the case with fine dining concepts like because consumers may 2|Page
  • 3. choose more inexpensive restaurants (such as quick-service restaurants or fast casual dining) when eating outside the home. Unfavorable changes in the factors described above or in other business and economic conditions affecting our customers could increase our costs, reduce traffic in some or all of our restaurants or impose practical limits on pricing, any of which would lower our profit margins and have a material adverse effect on our financial condition and results of operations. Political factors: Political factors deal with the degree to which the government influences and controls businesses. For a restaurant, the most important factors will be health regulations relating to food preparation. A restaurant will be affected by factors that affect other businesses as well, such as tax rates and labor laws. Following are the main political factors and structure that might affect our restaurant business in Geneva  Government regulations regarding hygiene, health and food regulations, food standards, etc. and these factors may wary with the government in Geneva and election patterns in Geneva because once government change it might change expectation and local regulation , policy has direct effect on our business of fine dine restaurant in Geneva  Economic policies of government regarding the restaurant industry and running eating joints; these may include licenses, inspections by Health and Food    Ministry departments, etc. The City Council constitutes the executive government of the City of Geneva and operates as a collegiate authority. It is composed of five councilors, each presiding over a department. The president of the executive department acts as mayor. Geneva City president in 2012 is Rémy Pagani. Departmental tasks, coordination measures and implementation of laws decreed by the City Parliament are carried by the City Council. The election of the City Council is held every four years. In 2010 Geneva City Council was made up of two representatives of the Social Democratic Party, one of whom is the mayor one member of the Free Democratic Party, one member of the Green Party. 3|Page
  • 4.  The city is divided into eight quarters, or districts, sometimes composed of several neighborhoods. Economic factors:  The interest rate at 15% p.a in Geneva would definitely affect our fine dine restaurant & it would impact the cost of capital, the rate of interest in Geneva(15% p.a)that are being directly proportionate to the cost of capital.  Rate of inflation in Geneva was recorded at 0.10% in 2013 that determines the rate of remuneration of employees and directly affects the price of the restaurant's products. Again, the proportion between the inflation rate and wages/prices is direct.  Economic trends act as an indicator of the sustenance and profitability of your business in the Geneva region and help us in deciding our marketing strategy. Social factors:  Eating habits of the people in your chosen business environment may, and certainly will, affect your marketing decisions.  Ratio of people preferring to eat out regularly.  Consumer behavior and spending habit on fine dining in our case it is very high because the people in Geneva are very rich and have high power of purchasing quality goods and service. Technological factors: In general, the restaurant industry is a low-technology industry. In fine dine restaurant specialized equipment is the largest technological factor. For example, if all the pizzerias in a market use specialized ovens to cook their pizzas quickly, then it will likely be necessary to acquire such an oven to compete with these restaurants. We will be doing business in Geneva and that we prepare a good hygiene food with help of latest technology in kitchen and we are having technically sound front office apart from 4|Page
  • 5. that we would like to adopt the other technology like website marketing and ecommerce. Following are the factors that affect our business of fine dine in Geneva  A good technical infrastructure would lead to better production, procurement and distribution logistics, resulting in reduced wastage and lower costs.  Sound technology in kitchen may be a decisive factor for food technology innovation, better presentation, more effective business marketing, etc. Competitive intensity and attractiveness of a market using porter‘s five force in Geneva Porter's model the most accurate, It really shows you all the aspects that one should be aware when entering an industry. Such as, competition, threats of new entry, power of suppliers, power of buyers, and substitute products. I like about the restaurant business and I am delighted to open my own fine dine restaurant pretty soon in Geneva. I will use the Porter's 5 Forces to determine in Geneva whether the restaurant industry is attractive or not. Threats of new entry in Geneva: HIGH - New restaurants are opening moderately high in the Geneva area. In Geneva such a diversity of cultures, and there are many restaurants with cuisines from all over the world. Anyone can walk a few blocks and see Italian, Chinese, Spanish, Indian, Turkish, and many other types of cuisines. This shows in low brand loyalty from customers. The switching costs are relatively low. Because there is so much competition, customers could easily choose from many different restaurants where to eat and spend evening in fine dine or Italian restaurant. Degree of Rivalry among Existing Firms: HIGH - This restaurant industry is as attractive in Geneva and that there are many restaurants going out of profit because there are many new restaurants opening in Switzerland and Geneva as well. Due to high availability of restaurant in Geneva with different cuisine and explored culture, French and Swiss people who possess high purchasing power believe in high quality service and food. 5|Page
  • 6. Bargaining Power of Suppliers: MEDIUM Since there are so many restaurants in Geneva. Suppliers can offer their products to all of them. If one doesn't want them, they know that the restaurant next door will take it. Thus, suppliers have to give customer quality service and different, innovative, qualitative food or follow the market Trends. Either gives extra ordinary service that can be memorable for customer in Geneva. Bargaining Power of Buyers: HIGH – Even though food in fine dine could be prepared in different ways, it is a uniform and unique product. As I described above that the switching costs for per customers is relatively low and people prefer high quality food and service. For surviving in this industry we have to maintain high quality of service and hygienic food with Swiss standards. Substitute Products – HIGH As I described before, customer have number of other options where to dine and spend their evening. There are so many restaurants offering so many different things in Geneva with many explored culture like Chinese, Indian, Italian etc. SWOT ANALYSIS OF FINE DINING RESTAURENT BUSINESS IN GENEVA Geneva is the second most populous city in Switzerland Moreover Geneva is the city that hosts the highest number of international organizations in the world.it has highest elite class those can spend money in quality service and hygiene food. Geneva has the third-highest quality of life of any city in the world, moreover spending and purchasing power of people living in Geneva is very high as compare to other cities in the world. This will directly effect of elasticity of demand in the fine dining and quality service in restaurant moreover it has many attractive tourist destinations that will attract lot of tourist all over world so possibility of foreigner as customer in Geneva is very high as compare to other location in Switzerland. Following would be the SWOT analysis of fine dining in Geneva. 6|Page
  • 7. Many compititor in local area. New in industy Well trained and groomed staff Strong management team poor supply chain Easy access & location. Effective service. Menu preferences. High quality food. Market segmentaion for elite class SWOT Financial market (raising money through debt). Innovation Expansion compitition economic factors external changes like government,politics,taxes etc... lower cost compititors / switching option Location, Décor and seating capacity of Fine dine restaurant in Geneva We selected the location nearby lake in Geneva where view from the hotel and window catching is not only pleasant but also memorable with our fully well-furnished round square table with decent white and red table top. Brunch offered in our restaurant with different appetizer and salads includes variety of dishes include Indian, Italian and French cuisine; In addition to the appetizer we offer Swiss expensive chocolate to our children entrance in our restaurants in brunch as well as dinner. Moreover Customer service in our fine dining restaurant is more attentative than in casual dining. Our service goes far beyond taking an order and delivering food like we follow below standards as per our service rule. We have 25 tables of 6 each capacity with expanded to 8 persons where 15 are near by the entrance & bar located in design rest other table is having private round table with 7|Page
  • 8. easy sofa chair for family and couple design in round shape in the left side of restaurant where lake view is visible. We have enriched and high value wine selection with round Maitre D’s desk where guest are welcoming by receptionist or front desk and can able to see our precious wine selection clearly. Our flooring design would be expensive maple wood with green and light brown carpet. We focus on excellent customer service and quality food. Market segmentation Geneva is the world third expensive city in 2012; moreover people here are very rich and can afford to pay high price for quality service and food. In addition in Geneva there are lots of international students studying from rich and middle background with high quality of life style. Apart from this we are focusing on the walk in international tourist due to Geneva international airport. Geneva is the corporate hubs for banker, business man so here lots of events and conferences are taking place during the year. Moreover in Geneva people are very rich and many famous personalities also living nearby. Our prime focus customer would be elite customer in Geneva then it comes to business man and walk in tourist who attends conference and here for entertainment and extraordinary experience , in addition to this we also have special brunch menu for elite students generally belongs to France , japan , and India. 8|Page
  • 9. Focus group 17% 25% Businessman 8% Elite class Students walk in tourist 50% Operation philosophy in Fine Dine Restaurant A fine dining server requires to be rigorously trained. They should be able to answer any and all questions that customers may have about a menu or item or wine. They should also be ready to make menu recommendations, if asked. No detail is ever too small to pay attention to in fine dining. Moreover the table cloth, internal decoration, cutlery management, food presentation and service quality does matter in fine dining restaurants because people are here for memorable touch for dining then equally important the quality of food. Moreover entertainment as well play vital role in success of fine dines restaurants. We are marketing our restaurants with quality dining and touch of good experience with high class service. Our guest who served the wine from our wide variety of wine with pictures in menu personally and our server know everything about the type of wine and suggest and help to select the best wine for customers in addition to that the soothing music with different cultural taste will be played in back ground with slow decent volume. 9|Page
  • 10. Hours of Operation  Monday – Closed.  Tuesday – Thursday – Lunch timings will be from 11:00 hrs. – 14:00 hrs.  Dinner timings will be from 17:00 hrs. – 22:00 hrs.  Friday – Sunday – Lunch timings will be as usual from 11:00 hrs. – 14:00 hrs.  Whereas dinner timings will be from 17:00 hrs. – 23:00 hrs.  During lunch and dinner we will be having fine dining service. Entertainment An entertainment for a restaurant is a carefully planned and easy to use program which helps the restaurants to differentiate themselves, enhance their customer experience and ultimately drive sales. The right kind of entertainment is the key ingredient in providing the complete dining experience. Many restaurants make a common mistake in playing their own preference of music instead of taking into consideration what their customers wants to hear. We will have a music machine kind of a juke box which will consist of some slow international music from which guests can select their preference and play it. On weekends i.e. Saturday and Sunday we will keep live performance of piano and violin during dinner time for guest entertainment. There will be a game section dedicated for kid’s entertainment like a video game machine and a small play area for the kids of age group of 2-4 yrs. and a specially trained staff will be there to look after them. Special Features Special features are the unique characteristics that a restaurant has which distinguishes itself from its competitors. We will provide the guest with the welcome drink which will be a fruit juice. After the welcome drink we will provide the guest with the “Amuse Bouche” as a complimentary. 10 | P a g e
  • 11. Our restaurant will feature a cozy dining room and an elegant lounge. Comfortable furnishings and decor with soothing warm tones. The lounge has comfy couches and antique love seats with a softly lit bar. It will be the perfect place to stop in for a bite to eat, for a drink or for a small business meeting. For extra comfort and to please a large group of people we will make up special hors d' oeuvre platters for customers. Service We have chosen American service for lunch and dinner, as it will be a la carte menu. The captain will take orders from the guest then they will give it to the waiter who will fire the order in the kitchen and the order will be brought by the waiters directly from the kitchen to the table, as it will be pre plated. The plates will be served from right side only and waiters will also do the clearance. It will be a relaxing service. If the waiter or the captain found that the starter is going to finish soon then the waiter will fire the main-course so that the main-course will be served hot & quick. After the main-course is finished first the table will be cleaned and then only the dessert will be served if the guest has ordered. We will have 5 waiters, 1 Assistant Restaurant Manager (Captain) and 1 Restaurant Manager. Captain will take care of the customers and the Restaurant Manager will handle the whole Restaurant. Before hiring new employee he/she will have to give trail for 1 day and if his/her will satisfy the manager and guest then only he/she will be hired. After hiring proper training will be given to the new employee at least for 2 weeks. Customer service in our restaurant will be much more attentive than in casual dining establishments. Our service goes far beyond taking an order and delivering food. Our fine dining services include:  Escorting patrons to the table, holding the chair for women  Escorting patrons to the restrooms  Crumbing the table in between courses  Replacing linen napkins if a patron leaves the table 11 | P a g e
  • 12.  Explaining menu items without notes  Serving food directly on the plate at the table All of the details that are expected of a fine dining server require that our staff be rigorously trained. They should be able to answer any and all questions customers may have about a menu or item or wine. They should also be ready to make menu recommendations, if asked. The service will be relaxed, very friendly and correct. We will hire the best people available, training, motivating and encouraging them, and thereby retaining the friendliest most efficient staff possible. Cashiering In our restaurant we will be using One Stop POS Software. This software is one of the most advanced systems available in the POS market. This system is also unique because it is designed to offer completely mobile POS capabilities, allowing our staff to both take and enter orders right at the table, rather than them having to go to another terminal to enter them. This makes for better customer service through more accurate and faster ordering. One Stop POS Software also offers free training and installation with their hardware and software, is easy to use, and will help us manage all aspects of your business. One terminal will be located in the kitchen department whereas the other one will be located in the cashiering counter for the guest billing. Once the order is placed from the waiter in the tab provided them with the mobile pos software there will be 2 kot slips printed one will be printed in the kitchen terminal the other one in the cashiering terminal. Menu When it comes to taste, we have something for everyone. A quick snack or a gourmet meal? A vast choice of cocktails are served and an à la carte menu which features cuisine from around the world. Our menu design will reflect the order in 12 | P a g e
  • 13. which people actually eat. We will be having double sided cover menu and we will make 2 menu. One will be for only foods and the other one will be for beverages only. Appetizers and Small Lunches  Vegetable Dumplings CHF 7 Six steamed Chinese vegetable dumplings served with two dipping sauces  Fresh Squid Salad CHF 9 Fresh Squid marinated in garlic, lemons, fresh Italian parsley and extra virgin olive oil  Gravlax CHF 9 Served with honey mustard sauce, mixed greens and grilled toast  Herring Plate CHF 11 Mustard, Garlic, Tomato, Pickled, Dill & Matje Herring served with boiled potato, sour cream, chives and red onion  Swedish Shrimp Salad CHF 11 Served with lettuce, tomato, yellow asparagus, hardboiled egg in a sweet chill dressing  Three Crostini's CHF 7 Bruschetta, Olive Tapenade and Mushroom & Goat cheese  Baked Potato CHF 7 Served with Shrimp & Crab Salad or Curry Chicken Salad  Chicken Wrap CHF 8 Grilled Chicken, carrots, scallion and peanut sauce in a tortilla wrap  Joe's Sushi Rolls CHF 11 Today's home made Sushi rolls. Ask your waiter.  Asian Noodles CHF 8 A cup of Asian noodles, served with fresh edamame and spinach in a sweet Thai chili dressing  Tuna Nicoise Ficelles CHF 7 Fresh chunks of tuna, egg slices, tomatoes, red leaf lettuce and black olives Soup  Split Pea Soup 13 | P a g e CHF 5
  • 14.  Cucumber and Avocado Soup CHF 6 With tomato & basil salad  Fish Soup small CHF 7 large CHF 9 With saffron, salmon, fresh mussels, clams and lobster meat Salads  Small Mixed Green Salad CHF 6 With house dressing  Spinach, mushrooms, red onion, yellow peppers and smoked bacon CHF 9 Served with a warm mustard - bacon vinaigrette  Thai Chicken Salad CHF 11 Tomato, green pepper, cucumber, lettuce and white rice in a spicy sweet Thai dressing  West Coast Salad CHF 12 Shrimp, crab meat, mussels, green peas, yellow asparagus, tomatoes, mushrooms, green leaf and iceberg lettuce  Gravlax Salad CHF 12 Thin slices of gravlax, mesclun salad, cucumber and sweet mustard dressing  Vegetarian Salad CHF 11 Spinach, mushrooms, roasted peppers, carrots, eggplant, squash topped with olives and served warm with a lemon - tomato vinaigrette Today's Lunch Special CHF 13 Including a small salad and fresh baked bread  Meat: Red Curry Chicken With Basmati rice and fresh steamed broccoli Or  Fish: Grilled Honey Mustard Salmon With red roasted potatoes 14 | P a g e
  • 15. Or  Pasta: Linguine With fresh pesto sauce Today's Business Lunch CHF 19 Appetizer  Gravlax Or  Prosciutto Salad Entrée  Short Ribs of Beef Served with mango chutney and mashed sweet potatoes with a port wine sauce Or  Dill Crusted Cod Served with roasted potatoes, carrots and citrus broth Or  Swedish Meatballs Served with mashed potatoes, lingon berries and pickled cucumbers Dessert  Coconut Rice Pudding With mango sorbet Or  Chocolate Cake With whipped cream and Raspberry sauce 15 | P a g e
  • 16. Other Lunch Specialties These menu-items will change every week  Smoked Salmon Panini CHF 9 With a Swedish Remoulade  Tuna and Salmon Burger CHF 12 Served on a sourdough roll with Pineapple Chutney  Seared Halibut with fresh Spring vegetables CHF 15 Served with a Tomato - Cucumber Feta Salad  Italian Sausage and Wild Mushroom Risotto CHF 13  Home made Butternut Squash Ravioli's CHF 13 Served in a white wine sauce with fresh spinach  Pan-Roasted Chicken with Cognac-Peppercorn Sauce CHF 15 Served with fresh broccoli and mashed potatoes  Spiced Pork Tenderloin with Pineapple-Avocado Salsa CHF 15 Served with black beans and rice  Asian Vegetables with Tofu and Coconut milk CHF 13 Fresh sautéed vegetables with tofu and coconut milk  Turkey Burger with Chipotle-Chili Tartar Sauce CHF 12 Served on a bun with arugula, red onion and plum tomatoes  Smörgårds Plate CHF 13 An assortment of Swedish Delicatessens Sandwiches  Shrimp (open face) CHF 7 Swedish Shrimp, tomato, hardboiled egg, cucumber, lemon aioli and topped with fresh dill, served on white bread  Meatballs (open face) CHF 7 Swedish Meatballs and pickled beat salad, served on pumpernickel bread  Turkey Wrap 16 | P a g e CHF 6
  • 17. Fresh sliced honey turkey, green lettuce, roasted peppers, sprouts and feta cheese wrapped in a tortilla  Egg Salad & Tuna Salad CHF 6  Warm Ham and Pineapple CHF 7 Served with cheese, mixed greens and sweet chili dressing  Tomato and Mozzarella CHF 6 Served in French Baguette Hors d'oeuvre Platters A variety of appetizers  For two people CHF 10  For four people CHF 20  For six people CHF 30  For eight people CHF 40 Ask your waiter for today's selections Dinner Appetizers  Small Mixed Green Salad CHF 6 Served with house dressing  Herring Plate CHF 11 Mustard, Garlic, Tomato, Pickled, Dill & Matje Herring served with boiled potato, sour cream, chives and red onion  Gravlax CHF 9 Served with honey mustard sauce, mixed greens and grilled toasts  Smörgårds Plate CHF 15 For two people an assortment of Swedish Delicatessens  Joe's Sushi Rolls Today's home made sushi rolls. Ask your waiter. 17 | P a g e CHF 11
  • 18.  Mushroom Sauté Torte CHF 7 Served warm with goat cheese  Oysters with spicy jicama salad CHF 11 Six oysters served on the half shell with lemon sweet vinaigrette  Bruschetta a la Jacob CHF 7 Chopped tomato, garlic and fresh basil served on crostini  Fresh Squid Salad CHF 11 Fresh Squid marinated in garlic, lemons, fresh Italian parsley and extra virgin olive oil  Spicy Fresh Tuna Tartar CHF 9 Fresh Tuna rolled in cucumber and topped with a spicy chili sesame seed dressing  Chicken Skewers CHF 8 Served with a tropical peanut dipping sauce  Prosciutto and Avocado Salad CHF 8 Served with Frisee and Arugula Salad in a lemon vinaigrette Entrees Fish  Fish Soup CHF 9 With saffron, salmon, fresh mussels, clams and lobster meat  Sea Bass with Cous Cous Risotto CHF 13 Sautéed Sea Bass with cous cous risotto, green peas and fresh corn  Roasted Cod with Spinach and Mushrooms CHF 14 Served with red roasted potatoes  Filet of Mackerel CHF 14 Grilled filet of Mackerel, served with a beet and potato roulade  Grilled Atlantic Salmon CHF 14 Served with sautéed onions, leeks, artichokes and potatoes in a lemon jus  Shrimp Charmoula CHF 16 Moroccan Shrimp Skewers marinated in an aromatic herb-and-oil mixture before grilling 18 | P a g e
  • 19.  Ahi Tuna with white beans and sundried tomato sauce CHF 15 Seared Ahi Tuna with white beans and a fresh sundried tomato sauce  Mussel, Clams and Shrimp with saffron risotto CHF 17 Fresh mussels, clams and shrimp in a saffron risotto Pasta  Linda's Pad Thai CHF 12 Pad Thai noodles, garlic, bean sprouts, red and yellow peppers, eggs, leeks, peanuts, tofu in a tamarind - fish sauce. Add shrimp: CHF 3 add chicken: CHF 2  Angel hair pasta with fresh aroma tomatoes, garlic and fresh basil CHF 12 Served in a light white wine sauce with crushed red peppers  Vegetarian Lasagna CHF 12  Home made Butternut Squash Ravioli's CHF 14 Served in a white wine sauce with fresh spinach and aroma tomatoes Meat  Swedish Meatballs CHF 13 With mashed potatoes, lingon berries and pickled cucumbers  Chicken Thai CHF 13 Sautéed Chicken Breast pieces in a spicy Thai sauce. Served with jasmine rice.  Mango Chutney Filet Tenderloin CHF 15 Filet Tenderloins with mango chutney and steamed broccoli  Duck Breast with orange, honey and champagne sauce CHF 16 Seared duck breast with a sweet sizzling champagne sauce. Served with white beans.  Rosemary and Garlic Lamb Chops CHF 17 Grilled Lamb chops with red roasted potatoes and red wine sauce  Pepper Steak Beef Tenderloin with black pepper and cognac sauce. Served with fried potatoes. 19 | P a g e CHF 18
  • 20.  Tornadoes with Bernie Sauce and Red Wine Sauce CHF 19 Two beef tornadoes, bernie sauce and red wine sauce. Served with a baked potato.  Barbecue Beef Ribs CHF 15 Served with baked beans and fried potatoes Vegetarian  Asian grilled vegetables with tofu and black bean sauce CHF 13 Fresh Asian vegetables and tofu in a black bean sauce. Add shrimp: CHF 4  Steamed mixed vegetables with brown rice CHF 11 Steamed and sautéed with brown rice and soy sauce  Eggplant Manicotti with ricotta, asiago and spinach filling CHF 12 Sautéed eggplant rolled and stuffed with ricotta, asiago and fresh spinach Desserts CHF 6  Swedish Pancakes Served with Vanilla Ice-cream and fresh berries  Chocolate Pudding With whipped cream  Blueberry Cobbler Served with vanilla Ice-cream  Whole grilled Apples with Vanilla Sauce Warm glazed green apples served with a cold vanilla sauce  Rhubarb Compote Served with Coconut Ice-cream  Caramel-Walnut Torte  Linda's three layer Chocolate Cake Served with whipped cream and raspberry sauce  Coconut Rice Pudding With mango sorbet  Swedish Frozen Cheese Cake Chilled and served with fresh berries  Sparkling Lemon Cream with Biscotti and fresh berries A chilled sparkling wine and lemon sorbet drink served with Biscotti and fresh berries  Fresh Fruit and Berry Salad  Ice-cream 20 | P a g e
  • 21.  Today's Ice-cream. Ask your waiter.  Assorted Cookie and Pastry Platters Cocktails  Brown Derby CHF 13 Bulleit Bourbon, Fresh Grapefruit Juice, Honey Syrup, Angostura  Highland Milk Punch CHF 13 Glenmorangie the OG, Whole Milk, Benedictine, Simple Syrup  State Park Old Fashioned CHF 12 Jameson's Irish whiskey, Agave Nectar, Angostura, Orange Peel, Lemon peel  Colonel Sanders Swizzle CHF 13 Jim Beam Bourbon, Sailor Jerry Spiced Rum, Fresh Lime, Cinnamon syrup, Ginger Beer, Angostura  High & Dry CHF 14 Milagro Reposado, Dry Sack Medium Dry, Bitter Truth Chocolate bitters  Punch a la Romaigne CHF 14 Bacardi Light Rum, Fresh Orange Juice, Stemmari Chardonnay, Fresh Lemon Sour, Angostura, Brut Champagne  Audrey Zapp Sour CHF 14 Mt. Gay Rum, Luxardo Amaro Abano, Fresh Lime, Agave  Sangaree CHF 14 Milagro Reposado Tequila, Cinnamon Syrup, Fresh Lime juice, Fresh Orange Juice, Rawson's Retreat Merlot Club Soda Beer List  Corona CHF 8  Blue Moon Blue Moon Blue Moon CHF 8 21 | P a g e
  • 22.  Stella CHF 8  Peronir CHF 8  Chimay Red CHF 10  Chimay Blue CHF 10  Anchor Steam CHF 10  Brooklyn IPA CHF 8  Sierra Nevada Pale Ale CHF 8  Miller Lite CHF 7  Heineken CHF 8  Heineken Light CHF 8  Budweiser CHF 7  Bud Light CHF 7  Coors Light CHF 7  Amstel Light CHF 7  Michelob Ultra Light CHF 7  S Samuel Adams CHF 8  Yuengling CHF 8  Guinness CHF 8 Featured Wines White Wines Vicolo Pinot Grigio, Veneto, Italy 2012 CHF 9 / CHF 32 Suavia Soave Classico, Veneto, Italy 2012 CHF12 / CHF 43 Terre Dora Greco di Tufo, Campania, Italy 2012 CHF12 / CHF 45 Stemmari Chardonnay, Sicily, Italy 2012 CHF 9 / CHF 32 L’Oliveto Chardonnay,Russian River, CA 2012 CHF 14 /CHF 54 Rene Carroi Sancerre,,, Loire, France 2011 CHF 15 / CHF 58 Sileni, Sauvignon Blanc,Marlbourough, New Zealand 2012 CHF 11 / CHF 42 22 | P a g e
  • 23. Ferrari Carrano Fume Blanc,,, Sonoma, CA 2012 CHF 11 / CHF 42 Lagler Smaraged Steinborz z Grüner Veltliner, Austria 2011 CHF 15 / CHF 58 Urban Riesling, Mosel, Germany 2012 CHF 11 / CHF 40 Miguel Torres Gewurztraminer, Curio, Chile 2011 CHF 11 / CHF 40 Martin Codax Albarino, Rias Baixas, Spain 2011 CHF 12 / CHF 42 Le Rose de Giscours , Bordeaux, France 2012 CHF11 / CHF 42 Red Wines Ironstone Cabernet Sauvignon, Murphys, CA 2011 CHF 10 / CHF 38 Titus Cabernet Sauvignon, Napa Valley, CA 2010 CHF 20 / CHF 80 Rawson's Retreat Merlot,,, Australia 2012 CHF 9 / CHF 32 Fat Monk Pinot Noir, Central Coast, CA 2010 CHF 11 / CHF 39 Flowers Pinot Noir,,, Sonoma, CA 2011 CHF 20 / CHF 80 Ergo Tempranillo, Rioja, Spain 2011 CHF 11 / CHF 39 Carmen Gran Reserva Petite Sirah, Maipo Alto, Chile 2010 CHF 12 / CHF 48 CA’Bertoldi Amarone Della Valpolicella, Veneto, Italy 2005 CHF 16 / CHF 62 Castello di Meleto Chianti Classico, Tuscany, Italy 2010 CHF 12 / CHF 48 Quattro Mani Montepulciano D’Abruzzo, Italy 2012 CHF 10 / CHF 38 Familia Mayol Single Vinyard Malbec, Mendoza, Argentina 2011CHF 11 / CHF 42 Featured Champagne &Sparkling Wines Moet & Chandon Impérial Champagne,Epernay, France NV CHF 17 / CHF 85 Gratien & Meyer Brut Rose, Saumur Appellation, France 2010 CHF 12 / CHF 58 Kenwood Yulupa Cuvee Brut, CA NV CHF 10 / CHF 38 Bisol Jeio Prosecco, Veneto, Italy NV CHF 12 / CHF 42 Uniform Restaurant Uniforms aren’t just about looking professional. They’re also about delivering performance. So we have decided that our staff will be having a specific 23 | P a g e
  • 24. dress code. The servers in a restaurant are, to most customers, the face of the restaurant. Most of the time, the managers and cooks are working hard behind the scenes, but the servers are hustling on the floor to please their guests. The image of the restaurant is reinforced by everything about the servers, from their personality and professionalism to their grooming and attire. Aside from the food and the service, restaurant uniforms and aprons in particular can make or break the reputation of an eating establishment. It is important that everyone on the staff looks put-together, is easily identifiable, and can do their job efficiently. The serving staff will be wearing a light blue color shirt with dark blue waist coat and pant. Tie will be of black color. This dress code will be for men’s while women will be wearing light blue shirt with dark blue color waist coat and skirt. They will having a bow to wear on it. Chef uniforms will be with white chef coat and pant will be with small checks of black and white with white color napkin and chef cap. For the manger the color for shirt and pant will same but he will be wearing blazer on it. The uniforms will be provided by us. For the chef we will be providing slipping resistant shoes while the service staffs have to wear black shoes and socks which they need to bring from their side. Pricing Policy Setting up a menu price is always a pivotal decision of any restaurant set up which requires a lot of research and attention. It has to be periodically revisited to respond to the changes in the industry, fluctuating market prices and mood of the customers. It needs to take into consideration the following factors like including the cost of food, cost of labor, what the competition is doing and what your target customers are willing to pay.  Cost of Food It is one of the first consideration that goes into pricing strategy. It is simply what it costs to procure the ingredients used to make a particular dish. There’s a reason why shrimps or lobster tends to costs more on the menu than items like French fries or green 24 | P a g e
  • 25. salads. This is simply because the cost of purchasing these items is higher than the others. Buying very high quality, local, organic or sustainable ingredients can boost pricing as well. Breaking down the costs of the ingredients that go into each dish will be the base for us in setting our menu pricing.  Other Costs Other costs that we will be including labor, rent, supplies, equipment and marketing costs. the money brought in from your menu items will also pay for your location, energy use, staff, equipment and marketing.  Market Changes Food prices can fluctuate substantially. A natural disaster can drive up the cost of seafood. Poor growing seasons can affect the price of certain fruits and vegetables.  Customer Base Our first and foremost priority will know who our customers going to be. We will be considering them by setting the menu price. This will reflect the image of the restaurant and can help in bringing the repeat customers. For us it is important that our customers at all level feel that they are receiving good value of their money.  Competition We know that being new knew in this business we will be getting stiff competition from our rivals. We will be doing some reconnaissance work. We are not looking to beat are rivals prices. Instead we will be looking to provide our customers better service, higher quality ingredients or a more engaging dining atmosphere. Tabletops We will be using the following items for the table set up. Table cloth from Schweitzer linen. The name of the table cloth is Florence. At the four ends there’s a unique design which creates a look of lavish luxury. It will be in majestic white color. Table napkins will also be from the same company which will be a linen material. Glassware and silverware will be purchased from Edelstah Rostfrei and Stolez-Lausitz. Crockery like flower pot, ash tray and china ware for salt and pepper 25 | P a g e
  • 26. will be purchased from IKEA of Sweden. The set up for both lunch and dinner will be same. The standard supplies that will be there on the table will include: 1. Table cloth 2. Table napkin 3. Fork, knife and spoon 4. Butter knife 5. Ash tray 6. Matches on request 7. Salt and pepper 8. Flower vase in the center Advertisement and promotion strategy of our fine dine restaurant in Geneva Our restaurant is located near LAKE of Geneva, it is the prime attractive location for restaurant more over we adopt the following marketing and promotional strategies to capture the focus market group. 1. Bounce Back strategy for existing customer: We provide our existing customers like students and walk in tourist offer a 1020% discount coupon to encourage diners to return for additional food and beverage purchases. If diners ordinarily visit your place every 2-3 months, mark the expiration date on the bounce back for 30 days to encourage a swifter return. 2. Rewards Card We create a membership card on our own computer or order a stack of massproduced credit card-like rewards cards and we will benefits when customer feels an investment in our restaurant. We customize the offer to include a wine tasting or free dessert with 10 meal purchases. 3. Promotional Items We are focusing in building our brand through awareness and we want to promote our restaurant as “any day” restaurant instead of special event restaurant so we will be creating awareness about our brand name to attract the new customer this by providing T-Shirt and cap in airport and universities, moreover we sell china coffee cup with our logo on it in local market. 26 | P a g e
  • 27. 4. Local newspaper and Airport electronic 72” wide screens. As one of the main newspaper in Geneva is “Tribune de Genève” with a readership of about 187,000 so we create awareness initially with newspaper advertisement , moreover we provide wide screen advertisement in airport of Geneva. 5. Web-Marketing We build our own website, on this website we put the seasonal offer, discount coupon for student and segmented market. Moreover we build a tie up with Facebook, twitter, linked in and other social media for advertisement pop up and side bar. 6. Relationship marketing We maintain the data of our customer in our personal computer with email id and birthdate so we greet and send valuable gifts and offer for special occasion like birthday and wedding. 7. Improve dining survey By offering extra ordinary personal service to our guest we focus on frequent improvement in it by conducting a short survey to our existing customer and potential customers so we can defeat our competitor very soon. 8. Elite service We provide special service for our elite customer who wants to make their celebration special it include special service , interior choice of design ,entertainment ,celebrity presence in occasion , food prepared by special wellknown chafe. 27 | P a g e
  • 28. REFERENCES  Geneva In-text: (Wikipedia, 2014) Bibliography: Wikipedia. 2014. Geneva. [online] Available at: http://en.wikipedia.org/wiki/Geneva [Accessed: 7 Feb 2014].  Clark, W.Restaurant Pest Analysis | eHow In-text: (Clark, 2014) Bibliography: Clark, W. 2014. Restaurant Pest Analysis | eHow. [online] Available at: http://www.ehow.com/info_7911098_restaurant-pestanalysis.html#ixzz2seB1RE8p [Accessed: 7 Feb 2014].  NapKinJNC.How to Economically Market your Fine Dining Restaurant In-text: (NapKinJNC, 2012) Bibliography: NapKinJNC. 2012. How to Economically Market your Fine Dining Restaurant. [online] Available at: http://napkinjnc.wordpress.com/2012/04/13/how-to-economicallymarket-your-fine-dining-restaurant/ [Accessed: 7 Feb 2014].  Bibliography: Anonymous. 2014. [online] Available at: http://^ Swiss Federal Statistical Office STAT-TAB Betriebszählung: Arbeitsstätten nach Gemeinde und NOGA 2008 (Abschnitte), Sektoren 1-3 (German) accessed 28 January 2011 [Accessed: 7 Feb 2014].  Tradingeconomics.com.Switzerland Inflation Rate | Actual Data | Forecasts | Calendar In-text: (Tradingeconomics.com, 2014) Bibliography: Tradingeconomics.com. 2014. Switzerland Inflation Rate | Actual Data | Forecasts | Calendar. [online] Available at: http://www.tradingeconomics.com/switzerland/inflation-cpi [Accessed: 7 Feb 2014].  Foodservicewarehouse.com. 2014. An Overview of Different Restaurant Types. [online] Available at: http://www.foodservicewarehouse.com/education/restaurantmanagement-and-operations/an-overview-of-different-restauranttypes/c27994.aspx [Accessed: 6 Feb 2014].  Draoulec, P. 2007. So, You Want To Open A Restaurant?. [online] Available at: http://www.forbes.com/2007/11/11/restaurantentrepreneurship-business-forbeslife-food07-cx_pl_1113resto.html [Accessed: 6 Feb 2014]. 28 | P a g e
  • 29.  Restaurantassociates.com. 2014. Fine Dining - Restaurants - Restaurant Associates. [online] Available at: http://www.restaurantassociates.com/restaurants/finedining.htm [Accessed: 7 Feb 2014].  Rowinski, D. 2014. How the ipad Is Revolutionizing Local Businessess. [online] Available at: http://readwrite.com/2012/04/16/how-the-ipad-isrevolutionizin [Accessed: 7 Feb 2014].  Listverse. 2014. Top 10 Rules for Fine Dining - Listverse. [online] Available at: http://listverse.com/2007/08/14/top-10-rules-for-fine-dining/ [Accessed: 7 Feb 2014].  Mealey, L. 2014. What is Fine Dining - All About Fine Dining Restaurants. [online] Available at: http://restaurants.about.com/od/restaurantconcepts/a/Fine_Dining.htm [Accessed: 8 Feb 2014].  Sanghvi, R. and Sanghvi, R. 2014. How You Keep Restaurants In Business. [online] Available at: http://mumbaiboss.com/2011/12/23/howyou-keep-restaurants-in-business/ [Accessed: 8 Feb 2014]. Thank you 29 | P a g e