Mardi
Concept creation and menu for a modern creperie chain
In the early 2015, Foodies Consulting assists Maxim Simon and Guillaume Morand with the concept and menu creation for their chain Mardi.
OUR MISSION
Willing to come up with a unique, quality and profitable food & beverage offer as well as unveiling a fully relevant concept, Mardi asks Foodies Consulting to help it with its concept and menu creation as of September 2015.
NOTRE APPROCHE
Concept Creation
Our mission has covered :
✔️ Aims
✔️ Concept summary
✔️ Plans
✔️ References
✔️ Core parameters
✔️ Storytelling
✔️ 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
✔️ Customer 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
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