Le Sud
Menu creation and concept creation for a southern cuisines restaurant
in Montpellier
In April 2024, Yves Brugeaud calls on Foodies Consulting to launch his new restaurant concept about southern cuisines, at the heart of Oddyseum mall in Montpellier
OUR MISSION
Owner of several restaurants located in one the biggest malls in France, Yves Brugeaud requests our firm’s assistance to come up with a brand new and expandable concept that will make his customers travel from the Mediterranean sea to the Caribbean.
OUR APPROACH
Concept Creation
Our mission has covered :
✔️ 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 :
✔️ 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