Wine not Bilbao _ Concept
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The document proposes opening a gourmet wine bar and fine dining restaurant called The Wine Not in Bilbao, Spain. The summary aims to provide a casual, cozy atmosphere for wine and food pairing experiences. It will offer a variety of wines, seasonal dishes, and special events. The management team aims to be profitable in the first year with careful attention to food and labor costs. Market analysis shows potential in Bilbao's tourist area for a "place to be" offering high quality cuisine and service.
Wine not Bilbao _ Concept
- 2. Introduction • Difficulty to launch a new product onto the market nowadays • Concept: modern, dynamic and reflecting our tastes • Gourmet Wine Bar in Bilbao: The Wine Not. - Wide selection of Wines with tasty and product oriented food. • Necessity to adapt the product to a foreign market.
- 3. EXECUTIVE SUMMARY The Wine Not? Wine Bar & Fine Dining Restaurant • MISSION - Choice to Settle the Business in Bilbao - Our Beliefs Share our passion for Food & Wine New way to enjoy Culture & Heritage Friendly & Cozy atmosphere Wine & Food Pairing “The Place to Be”
- 4. EXECUTIVE SUMMARY - The Wine Not’s Aims Casual, cozy and relaxing atmosphere Experience: From little dishes to an entire meal Events & changing menu to encourage repeat customers High skilled Staff to provide the best service - Restaurant’s Features 30 seats Open 7 days a week Our restaurant as a Library
- 5. EXECUTIVE SUMMARY • Personal Expenses Per Month
- 6. EXECUTIVE SUMMARY • OBJECTIVES - Be profitable from the first year - Keeping food cost fewer than 28 % of revenue - Keeping employee labor cost between 25 % and 30 % of revenue - Having a gross margin more than 70 % of revenue - Be a wine bar & fine dining restaurant well- known in Bilbao and its surrounding
- 7. EXECUTIVE SUMMARY • IMPORTANT FEATURES - The Product - The Service - The Marketing - The Management
- 8. MANAGEMENT SUMMARY - Cleaning Activities: External Company - Payroll: Need High skilled employees Fixed + Variable part: Percentage of Profit • MANAGEMENT TEAM Adélie PEYRIC: General Manager Lothain BRISSET: Chef Gaëlle SANTERRE: Chef Sommelier Run the business in a profitable and successful way.
- 9. KEY TO SUCCESS • Location Astarloa Street
- 10. KEY TO SUCCESS • Atmosphere - Logos :
- 11. KEY TO SUCCESS • Atmosphere - Design : Warm Cellar Design Modern & Ancient
- 12. KEY TO SUCCESS • Atmosphere - Uniform : Traditional and Fancy
- 13. Key to success • Facilities & Plan - 100 sq. - 30 seats - Open Kitchen - HACCP respect
- 14. Menu AND Event • Special Offer - Lunch offer : 15€ Daily offer includes Starter/Main course/ Dessert and a glass of wine. - Dinner offer : 50€ Includes Appetizer/Starter/Main course/ Cheese/ Dessert/ Coffee and 3 glasses of wine selected by our sommelier
- 15. Menu AND Event MENU Starter: - Asparagus cream with her tips, accompanied with boletus, cherry roast tomatoes and bacon crisp. 10€ - Carpaccio of scallops, nuts oil, arugula and shaving parmigiano 13€ - Home made «Foie Gras» with chutney and toasts 15€ - Thousand leafs of tuna "mi-cuît", Japanese sauce, citrus emulsion and vinaigrette. 14€ Fish: - Char sauté, seasonal vegetables glacé, beetroots crisp served with a citrus fruit sauce 22€ - Sole «paupiette» in two cooking, Nolliy Prat sauce. 24€ - Roast hake, tuber purée and seafood juice. 20
- 16. Menu AND Event Meat: - Roast Quail with her juice, polenta sauté with truffles and glacé seasonal vegetables 25€ - Lamb cutlet, fowl juice flamed with cognac accompanied with crumble ratatouille and basil crisp 23€ - Sweetbreads in Raviole with mushroom risotto 26€ - Ox tail’s parmentier, vitelotte purée and rosemary juice 20€ Our cheese selection: 10€ Dessert: - Chocolate and Champagne fritter garnish with a dark bitter fondant chocolate heart served with its orange caramel 10€ - Home made Macaroon garnish with mascarpone of rose flavors and raspberries 8€ - Citrus desert, Bakio lemons and Gin & Tonic granita 9€
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- 18. Menu AND Event Wine List Red Wine: France: Bourgogne: Volnay 2010 25€ Vosne Romanée 2005 33€ Côte du Rhone: Côte Rotie 2010 25€ Bordeaux: Chateau Roc de Cazade 2011 15€ Chateau Destieux St Emilion 2006 24€ Spain: Rioja: Luis Alegre 2005 30€ Altun Crianza 2006 24€ Extremadura: Ruiz Torres 18€ Navarra: Castillo de Monjardin Crianza 2006 20€ Around the world: Chile: Casillero del Diablo, Concha y Toro 2011 17€ California: Cycles gladiator 2011 21€ Argentina: Malbec 2012 25€ Italy: Planeta Cerasuolo di Vittoria 2010 28€
- 19. Menu AND Event White Wine: France: Bourgogne: Chablis 2008 26€ Bourgogne Aligoté 16€ Côte du Rhone: Condrieu 2004 35€ Alsace: Riesling 2006 23€ Spain: Catalunya: Loxara 20€ Murcia: Casa de la Ermita 19€ Around the World: California: Hahn Estate winery 2011 25€ New Zeland Kim Crawford, Marlborough 2012 25€ Rosé wine: France: Moulin de la Poque Bandol 2011 16€ Spain: Arroyo, Castilla y Leon 2006 20€
- 20. Menu AND EVENT • The Brunch - Every Sunday at 12.00 until 5.30.pm - 25 seats - 25€ • Wine Tasting Experience - 8 guests - 28€ • Wine & Cheese Tasting - 8 guests - 40€
- 21. Market analysis • Segmentation - Businessmen: lunch time, chill out, business diner - Wealthy singles and couples: diners, events Gourmet travelers - Interest in fine cuisine, value for good service, desire of living a complete meal experience, willingness to discover new products and wines. Above average spending power
- 22. Market analysis • Numerous competitors, highly competitive market • Benchmark -La Viña del Ensanche -Ramona -Bitoque -Alhóndiga complex Not the exact same offers, competitive edges.
- 23. Market analysis • Environment -Touristic area -Fancy and hype image -Inhabitants’ standards of living • Positioning -Gourmet wine bar -Modern, tasty and seasonal cuisine -Cozy and trendy atmosphere -Knowledge and skills of our employees -Special events -“Place to be”
- 24. Marketing mix • Pricing -Market oriented pricing strategy A.S.P 17€ for lunch 50€ for dinner Perception of high value Differentiate lunch and dinner atmosphere
- 25. Marketing mix • Communication -Opening party -Word of mouth -Online communication -Gourmet and touristic guide -Brochures
- 26. marketing mix • Wine Not The Club Encourage costumer loyalty and consumption Create a community Wine and gastronomy lovers Special promotion and events
- 27. Milestones
- 28. milestones
- 29. Milestones
- 30. SWOT Analysis
- 31. Financial plan
- 32. Financial plan
- 33. Financial plan
- 34. Financial plan
- 35. Financial plan
- 36. Conclusion • Pertinence of the concept • Financial viability of the project • Combined backgrounds of the management team • Community
- 37. “Wine makes every meal an occasion, every table more elegant, every day more civilized.” André Simon.