Arboré
Collaboration on concept and menu creation, sourcing, as well as recruitment for a bistronomic restaurant within a parisian hotel
In February 2022, the Hotel Royal Madeleine**** calls on Foodies Consulting again to roll out with its team of experts the concept of Arboré, by ex-Top Chef Pauline Séné’s side.
OUR MISSION
After carrying out an audit then a market research, Hotel Royal Madeleine****’s owner Coralie Legrand calls on Foodies Consulting again to create the new bistronomic and mixologist place to be around La Madeleine area in Paris.
OUR APPROACH
Concept Creation
Our mission has covered (in collaboration with the chef) :
✔️ Aims
✔️ Concept summary
✔️ Plans
✔️ References
✔️ Core parameters
✔️ Sotrytelling
✔️ Tone of voice
✔️ Values
✔️ Mission
✔️ Vision
✔️ Service organization
✔️ Suppliers references
✔️ DNA of the food & beverage offer
✔️ Inventory of equipment at hand and needed
✔️ Necessary technical prerequisites
✔️ Full human resources needed
✔️ Overall payroll assessment
✔️ Architecture
✔️ Branding
✔️ Sales channels
✔️ Website
✔️ Assistance with the photo/video shoot
✔️ Business strategy
✔️ Acquisition
✔️ Loyalty
✔️ Merchandising
✔️ Promotion
✔️ Sound atmosphere
✔️ Press relations
✔️ Relevant digital solutions
✔️ Digital communication
✔️ Field communication
✔️ Team organization and schedules
✔️ Business plan outlines
✔️ Recruitment
✔️ Training
✔️ Connection with the most reknown experts relevant to the project regarding the customer’s needs
Menu Creation
Our mission has covered (in collaboration with the chef) :
✔️ Supervision of the overall display of kitchen space
✔️ Initial thinking about the menu outlines regarding the concept
✔️ Creation and optimization of all food menus : full (which includes : 3 trials maximum regarding the recipe tests, 2 private tasting sessions using the customer’s kitchen space leading to assessment, debriefing and corrective actions) or in collaboration with a chef commissionned on the project (terms to be determined according to the project specifics)
✔️ Creation and optimization of all beverage menus : full (which includes : 3 trials maximum regarding the recipe tests, 2 private tasting sessions using the customer’s space leading to assessment, debriefing and corrective actions) or in collaboration with a sommelier/bartender/mixologist commissionned on the project (terms to be determined according to the project specifics)
✔️ Optimization of all food & beverage menus
✔️ Creation of food & beverage datasheets for each item
✔️ Development of miscellaneous leverages of differentiation
Recruitment
Our mission has covered :
✔️ In-depth definition of all recruitment needs for the business
✔️ Creation of job descriptions and specifications
✔️ Creation of ads
✔️ Identification of the current most relevant recruitment channels on the market
✔️ Ads publishing
✔️ Conducting interviews
✔️ Shortlisting the applications for the customer
Sourcing
Our mission has covered :
✔️ Identification and connection with the most relevant suppliers relevant to the project (regarding features, value for money, market positioning and brand image, terms and conditions…)
✔️ Selection of suppliers and products
✔️ Competitive call
✔️ Maximal price-related negociations
✔️ Set up of the digital tools adapted to the project