Project information

  • Name: LE NOIR
  • Concept: Bespoke breakfast and brunch all day dining café

Description of Project

Turn key and post-opening management

Engagement: Turn key and post-opening management

Scope of work:

➢ assessment of the suitability of the location for operations

➢ Competition analysis and recognition of the Target Group

➢ Proposed and finalized the concept and formulate a USP

➢ Estimated a Capital Expenditure (CAPEX) Budget for the property with business projections & ROI

➢ Concept generation

➢ Designed the layout of the restaurant , bar, kitchen, F & B space, and common areas with the ergonomic usage of space. These layouts were finalized in consultation with the client and architect/interior designer

➢ Made a Bulk Order Quantity (BOQ) list with detailed technical specifications of the equipment required, department specific

➢ Fixtures, Fittings, Acoustics & Lighting suggestions

➢ Suggestions for creative collaterals help with design agency.

➢ Linen and Uniforms

➢ Proposed Salary, Wages and Benefits (SWB)

➢ Proposed a Crockery, Cutlery & Glassware (CCG) requirement for the outlet and vendors for the same

➢ identified appropriate vendors/suppliers and purchase order of the items mentioned

➢ Assisted in formulating all food and beverage consumable Vendor list.

➢ Initial inventories set up, par stocks etc.

➢ Processes guiding for Hiring, Training, Operations, Stores/Purchases

➢ Manpower budgets

➢ Trials of F&B with hired team

➢ Dry runs pre-opening

➢ Provided detailed recipes, menu and final menu trials

➢ Certified completion of project

➢ Marketing plan