“LE FANCY SCHMANCY” FINE DINE

IN GENEVA

RESTAURANT MANAGEMENT (1024)

Date of presentation 11th February 2014Group Member Krunal, Ajaz, and sumeet.Concept of restaurant Fine dineWord count (CONCEPT) 6300.

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CONCEPT OF FINE DINING IN GENEVA

A fine dining restaurant is one that offers its patrons the finest food, quality service and atmosphere. It is also the most expensive restaurant and menu should offer unique items, the service should be beyond doubt impeccable and the atmosphere should be inviting.

Today fine dining can be in any type of setting and provide feature a wide variety of cuisine. Standards you should always include in fine dining are fine china, glassware and flatware (absolutely no paper, plastic, or Styrofoam). While tablecloths are hard to escape in fine dining, the rest of the atmosphere is up to your creativity.

We can take the traditional route, with silver candelabras and Rose centerpieces, or go for hip and trendy with a bold color scheme and modern furnishings. Music playing subtly in the background should reflect your theme, such as classical for a traditional fine dining restaurant or jazz tunes for something modern. Lighting should also be subtle, leaning toward dim but romantic.

MACRO INDUSTRY ANALYSIS FOR FINE DINE RESTAURENT IN GENEVA USING PESTEL

The restaurant concepts of fine dine in Geneva depend upon a number of industry-specific and general economic, political, legal and other factors, many of which are beyond our control.

The restaurant industry is affected by changes in national, regional and local economic conditions, consumer spending patterns and consumer preferences. Recessionary economic cycles, a protracted economic slowdown, a worsening economy, increased unemployment, decreased salaries and wage rates, increased energy prices, inflation, rising interest rates or other industry-wide cost pressures affect consumer behavior and decrease spending for restaurant dining occasions, leading to a decline in our sales and earnings.

When gasoline, natural gas, electricity and other energy costs increase, and credit card, home mortgage and other borrowing costs increase with rising interest rates, our guests may have less disposable income and reduce the frequency with which they dine out. This is particularly the case with fine

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dining concepts like because consumers may choose more inexpensive restaurants (such as quick-service restaurants or fast casual dining) when eating outside the home.

Unfavorable changes in the factors described above or in other business and economic conditions affecting our customers could increase our costs, reduce traffic in some or all of our restaurants or impose practical limits on pricing, any of which would lower our profit margins and have a material adverse effect on our financial condition and results of operations.

Political factors:

Political factors deal with the degree to which the government influences and

controls businesses. For a restaurant, the most important factors will be

health regulations relating to food preparation. A restaurant will be affected

by factors that affect other businesses as well, such as tax rates and labor

laws. Following are the main political factors and structure that might affect

our restaurant business in Geneva

Government regulations regarding hygiene, health and food

regulations, food standards, etc. and these factors may wary with the

government in Geneva and election patterns in Geneva because once

government change it might change expectation and local regulation ,

policy has direct effect on our business of fine dine restaurant in

Geneva

Economic policies of government regarding the restaurant industry and

running eating joints; these may include licenses, inspections by

Health and Food Ministry departments, etc. The City Council constitutes the executive government of the City of

Geneva and operates as a collegiate authority. It is composed of five councilors, each presiding over a department.

The president of the executive department acts as mayor. Geneva City president in 2012 is Rémy Pagani. Departmental tasks, coordination measures and implementation of laws decreed by the City Parliament are carried by the City Council.

The election of the City Council is held every four years. In 2010 Geneva City Council was made up of two representatives of the Social

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Democratic Party, one of whom is the mayor one member of the Free Democratic Party, one member of the Green Party.

The city is divided into eight quarters, or districts, sometimes composed of several neighborhoods.

Economic factors:

The interest rate at 15% p.a in Geneva would definitely affect our fine

dine restaurant & it would impact the cost of capital, the rate of interest in

Geneva(15% p.a)that are being directly proportionate to the cost of

capital.

Rate of inflation in Geneva was recorded at 0.10% in 2013 that

determines the rate of remuneration of employees and directly affects the

price of the restaurant's products. Again, the proportion between the

inflation rate and wages/prices is direct.

Economic trends act as an indicator of the sustenance and profitability of

your business in the Geneva region and help us in deciding our marketing

strategy.

Social factors:

Eating habits of the people in your chosen business environment may,

and certainly will, affect your marketing decisions.

Ratio of people preferring to eat out regularly.

Consumer behavior and spending habit on fine dining in our case it is

very high because the people in Geneva are very rich and have high

power of purchasing quality goods and service.

Technological factors:

In general, the restaurant industry is a low-technology industry. In fine dine

restaurant specialized equipment is the largest technological factor. For

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example, if all the pizzerias in a market use specialized ovens to cook their

pizzas quickly, then it will likely be necessary to acquire such an oven to

compete with these restaurants. We will be doing business in Geneva and

that we prepare a good hygiene food with help of latest technology in

kitchen and we are having technically sound front office apart from that we

would like to adopt the other technology like website marketing and e-

commerce. Following are the factors that affect our business of fine dine in

Geneva

A good technical infrastructure would lead to better production,

procurement and distribution logistics, resulting in reduced wastage

and lower costs.

Sound technology in kitchen may be a decisive factor for food

technology innovation, better presentation, more effective business

marketing, etc.

Competitive intensity and attractiveness of a market using porter‘s

five force in Geneva

Porter's model the most accurate, It really shows you all the aspects that one

should be aware when entering an industry. Such as, competition, threats of

new entry, power of suppliers, power of buyers, and substitute products. I

like about the restaurant business and I am delighted to open my own fine

dine restaurant pretty soon in Geneva. I will use the Porter's 5 Forces to

determine in Geneva whether the restaurant industry is attractive or not.

Threats of new entry in Geneva: HIGH - New restaurants are opening

moderately high in the Geneva area. In Geneva such a diversity of cultures,

and there are many restaurants with cuisines from all over the world. Anyone

can walk a few blocks and see Italian, Chinese, Spanish, Indian, Turkish, and

many other types of cuisines. This shows in low brand loyalty from

customers. The switching costs are relatively low. Because there is so much

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competition, customers could easily choose from many different restaurants

where to eat and spend evening in fine dine or Italian restaurant.

Degree of Rivalry among Existing Firms: HIGH - This restaurant

industry is as attractive in Geneva and that there are many restaurants

going out of profit because there are many new restaurants opening in

Switzerland and Geneva as well. Due to high availability of restaurant in

Geneva with different cuisine and explored culture, French and Swiss people

who possess high purchasing power believe in high quality service and food.

Bargaining Power of Suppliers: MEDIUM

Since there are so many restaurants in Geneva. Suppliers can offer their

products to all of them. If one doesn't want them, they know that the

restaurant next door will take it. Thus, suppliers have to give customer

quality service and different, innovative, qualitative food or follow the market

Trends. Either gives extra ordinary service that can be memorable for

customer in Geneva.

Bargaining Power of Buyers: HIGH –

Even though food in fine dine could be prepared in different ways, it is a

uniform and unique product. As I described above that the switching costs

for per customers is relatively low and people prefer high quality food and

service. For surviving in this industry we have to maintain high quality of

service and hygienic food with Swiss standards.

Substitute Products – HIGH

As I described before, customer have number of other options where to dine

and spend their evening. There are so many restaurants offering so many

different things in Geneva with many explored culture like Chinese, Indian,

Italian etc.

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SWOT ANALYSIS OF FINE DINING RESTAURENT BUSINESS IN GENEVA

Geneva is the second most populous city in Switzerland Moreover Geneva is the city that hosts the highest number of international organizations in the world.it has highest elite class those can spend money in quality service and hygiene food.

Geneva has the third-highest quality of life of any city in the world, moreover spending and purchasing power of people living in Geneva is very high as compare to other cities in the world. This will directly effect of elasticity of demand in the fine dining and quality service in restaurant moreover it has many attractive tourist destinations that will attract lot of tourist all over world so possibility of foreigner as customer in Geneva is very high as compare to other location in Switzerland. Following would be the SWOT analysis of fine dining in Geneva.

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Well trained and groomed staffStrong management teamEasy access & location.Effective service.High quality food.Market segmentaion for elite class

Many compititor in local area.New in industypoor supply chainMenu preferences.

Financial market (raising money through debt).InnovationExpansion

compititioneconomic factorsexternal changes like government,politics,taxes etc...lower cost compititors / switching option

SWOT

Location, Décor and seating capacity of Fine dine restaurant in

Geneva

We selected the location nearby lake in Geneva where view from the hotel

and window catching is not only pleasant but also memorable with our fully

well-furnished round square table with decent white and red table top.

Brunch offered in our restaurant with different appetizer and salads includes variety of dishes include Indian, Italian and French cuisine; In addition to the appetizer we offer Swiss expensive chocolate to our children entrance in our restaurants in brunch as well as dinner. Moreover Customer service in our fine dining restaurant is more attentative than in casual dining. Our service goes far beyond taking an order and delivering food like we follow below standards as per our service rule.

We have 25 tables of 6 each capacity with expanded to 8 persons where 15 are near by the entrance & bar located in design rest other table is having private round table with easy sofa chair for family and couple design in round shape in the left side of restaurant where lake view is visible.

We have enriched and high value wine selection with round Maitre D’s desk where guest are welcoming by receptionist or front desk and can able to see our precious wine selection clearly. Our flooring design would be expensive maple wood with green and light brown carpet. We focus on excellent customer service and quality food.

Market segmentation

Geneva is the world third expensive city in 2012; moreover people here are very rich and can afford to pay high price for quality service and food. In addition in Geneva there are lots of international students studying from rich and middle background with high quality of life style. Apart from this we are focusing on the walk in international tourist due to Geneva international

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airport. Geneva is the corporate hubs for banker, business man so here lots of events and conferences are taking place during the year. Moreover in Geneva people are very rich and many famous personalities also living nearby.

Our prime focus customer would be elite customer in Geneva then it comes to business man and walk in tourist who attends conference and here for entertainment and extraordinary experience , in addition to this we also have special brunch menu for elite students generally belongs to France , japan , and India.

25%

50%

8%

17%

Focus group

BusinessmanElite classStudentswalk in tourist

Operation philosophy in Fine Dine Restaurant

A fine dining server requires to be rigorously trained. They should be able to answer any and all questions that customers may have about a menu or item or wine. They should also be ready to make menu recommendations, if asked. No detail is ever too small to pay attention to in fine dining. Moreover the table cloth, internal decoration, cutlery management, food presentation and service quality does matter in fine dining restaurants because people are here for memorable touch for dining then equally important the quality of food. Moreover entertainment as well play vital role in success of fine dines restaurants. We are marketing our restaurants with quality dining and touch of good experience with high class service.

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Our guest who served the wine from our wide variety of wine with pictures in menu personally and our server know everything about the type of wine and suggest and help to select the best wine for customers in addition to that the soothing music with different cultural taste will be played in back ground with slow decent volume.

Hours of Operation

Monday – Closed.

Tuesday – Thursday – Lunch timings will be from 11:00 hrs. – 14:00 hrs.

Dinner timings will be from 17:00 hrs. – 22:00 hrs. Friday – Sunday – Lunch timings will be as usual from 11:00 hrs. –

14:00 hrs. Whereas dinner timings will be from 17:00 hrs. –

23:00 hrs.

During lunch and dinner we will be having fine dining service.

EntertainmentAn entertainment for a restaurant is a carefully planned and easy to

use program which helps the restaurants to differentiate themselves,

enhance their customer experience and ultimately drive sales. The right kind

of entertainment is the key ingredient in providing the complete dining

experience. Many restaurants make a common mistake in playing their own

preference of music instead of taking into consideration what their

customers wants to hear.

We will have a music machine kind of a juke box which will consist of

some slow international music from which guests can select their preference

and play it.

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On weekends i.e. Saturday and Sunday we will keep live performance of

piano and violin during dinner time for guest entertainment.

There will be a game section dedicated for kid’s entertainment like a video

game machine and a small play area for the kids of age group of 2-4 yrs. and

a specially trained staff will be there to look after them.

Special Features

Special features are the unique characteristics that a restaurant has

which distinguishes itself from its competitors.

We will provide the guest with the welcome drink which will be a fruit juice.

After the welcome drink we will provide the guest with the “Amuse Bouche”

as a complimentary.

Our restaurant will feature a cozy dining room and an elegant lounge.

Comfortable furnishings and decor with soothing warm tones. The lounge has

comfy couches and antique love seats with a softly lit bar. It will be the

perfect place to stop in for a bite to eat, for a drink or for a small business

meeting.

For extra comfort and to please a large group of people we will make up

special hors d' oeuvre platters for customers.

Service

We have chosen American service for lunch and dinner, as it will be a

la carte menu. The captain will take orders from the guest then they will give

it to the waiter who will fire the order in the kitchen and the order will be

brought by the waiters directly from the kitchen to the table, as it will be pre

plated. The plates will be served from right side only and waiters will also do

the clearance. It will be a relaxing service.

If the waiter or the captain found that the starter is going to finish soon then

the waiter will fire the main-course so that the main-course will be served hot

& quick.

After the main-course is finished first the table will be cleaned and then only

the dessert will be served if the guest has ordered.

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We will have 5 waiters, 1 Assistant Restaurant Manager (Captain) and

1 Restaurant Manager. Captain will take care of the customers and the

Restaurant Manager will handle the whole Restaurant.

Before hiring new employee he/she will have to give trail for 1 day and

if his/her will satisfy the manager and guest then only he/she will be hired.

After hiring proper training will be given to the new employee at least for 2

weeks.

Customer service in our restaurant will be much more attentive than in

casual dining establishments. Our service goes far beyond taking an order

and delivering food. Our fine dining services include:

Escorting patrons to the table, holding the chair for women

Escorting patrons to the restrooms

Crumbing the table in between courses

Replacing linen napkins if a patron leaves the table

Explaining menu items without notes 

Serving food directly on the plate at the table

All of the details that are expected of a fine dining server require that

our staff be rigorously trained. They should be able to answer any and all

questions customers may have about a menu or item or wine. They should

also be ready to make menu recommendations, if asked. 

The service will be relaxed, very friendly and correct. We will hire the

best people available, training, motivating and encouraging them, and

thereby retaining the friendliest most efficient staff possible.

Cashiering

In our restaurant we will be using One Stop POS Software. This

software is one of the most advanced systems available in the POS market.

This system is also unique because it is designed to offer completely mobile

POS capabilities, allowing our staff to both take and enter orders right at the

table, rather than them having to go to another terminal to enter them. This

makes for better customer service through more accurate and faster

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ordering. One Stop POS Software also offers free training and installation

with their hardware and software, is easy to use, and will help us manage all

aspects of your business.

One terminal will be located in the kitchen department whereas the

other one will be located in the cashiering counter for the guest billing.

Once the order is placed from the waiter in the tab provided them with the

mobile pos software there will be 2 kot slips printed one will be printed in the

kitchen terminal the other one in the cashiering terminal.

Menu

When it comes to taste, we have something for everyone. A quick

snack or a gourmet meal? A vast choice of cocktails are served and an à la

carte menu which features cuisine from around the world. Our menu design

will reflect the order in which people actually eat. We will be having double

sided cover menu and we will make 2 menu. One will be for only foods and

the other one will be for beverages only.

Appetizers and Small Lunches

Vegetable Dumplings CHF 7

  Six steamed Chinese vegetable dumplings served with two dipping sauces

Fresh Squid Salad CHF 9 

Fresh Squid marinated in garlic, lemons, fresh Italian parsley and extra virgin

olive oil

Gravlax CHF 9 

Served with honey mustard sauce, mixed greens and grilled toast

Herring Plate CHF 11 

Mustard, Garlic, Tomato, Pickled, Dill & Matje Herring served with boiled

potato, sour cream, chives and red onion

Swedish Shrimp Salad CHF 11  

Served with lettuce, tomato, yellow asparagus, hardboiled egg in a sweet

chill dressing

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Three Crostini's CHF 7 

 Bruschetta, Olive Tapenade and Mushroom & Goat cheese

Baked Potato CHF 7  

Served with Shrimp & Crab Salad or Curry Chicken Salad

Chicken Wrap CHF 8 

Grilled Chicken, carrots, scallion and peanut sauce in a tortilla wrap

Joe's Sushi Rolls CHF 11  

Today's home made Sushi rolls. Ask your waiter.

Asian Noodles CHF 8 

A cup of Asian noodles, served with fresh edamame and spinach in a sweet

Thai chili dressing

Tuna Nicoise Ficelles CHF 7  

Fresh chunks of tuna, egg slices, tomatoes, red leaf lettuce and black olives

Soup

Split Pea Soup CHF 5

Cucumber and Avocado Soup CHF 6

With tomato & basil salad

Fish Soup small CHF 7 large CHF

9  

With saffron, salmon, fresh mussels, clams and lobster meat

Salads

Small Mixed Green Salad CHF 6

With house dressing

Spinach, mushrooms, red onion, yellow peppers and smoked bacon CHF

9 

Served with a warm mustard - bacon vinaigrette

Thai Chicken Salad CHF

11 

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Tomato, green pepper, cucumber, lettuce and white rice in a spicy sweet

Thai dressing

West Coast Salad CHF

12 

Shrimp, crab meat, mussels, green peas, yellow asparagus, tomatoes,

mushrooms, green leaf and iceberg lettuce

Gravlax Salad CHF 12 

Thin slices of gravlax, mesclun salad, cucumber and sweet mustard dressing

Vegetarian Salad CHF 11 

Spinach, mushrooms, roasted peppers, carrots, eggplant, squash topped

with olives and served warm with a lemon - tomato vinaigrette

Today's Lunch Special  CHF 13

Including a small salad and fresh baked bread

Meat: Red Curry Chicken 

With Basmati rice and fresh steamed broccoli 

Or

Fish: Grilled Honey Mustard Salmon 

With red roasted potatoes 

Or

Pasta: Linguine

With fresh pesto sauce

Today's Business Lunch CHF 19

Appetizer

Gravlax 

Or

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Prosciutto Salad

Entrée

Short Ribs of Beef  

Served with mango chutney and mashed sweet potatoes with a port wine

sauce 

Or

Dill Crusted Cod  

Served with roasted potatoes, carrots and citrus broth

Or

Swedish Meatballs  

Served with mashed potatoes, lingon berries and pickled cucumbers

Dessert

Coconut Rice Pudding 

With mango sorbet 

Or

Chocolate Cake 

With whipped cream and Raspberry sauce

Other Lunch Specialties  

These menu-items will change every week

Smoked Salmon Panini CHF 9 

With a Swedish Remoulade

Tuna and Salmon Burger CHF

12 

Served on a sourdough roll with Pineapple Chutney

Seared Halibut with fresh Spring vegetables CHF

15 

Served with a Tomato - Cucumber Feta Salad

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Italian Sausage and Wild Mushroom Risotto CHF

13

Home made Butternut Squash Ravioli's CHF

13 

Served in a white wine sauce with fresh spinach

Pan-Roasted Chicken with Cognac-Peppercorn Sauce CHF

15 

Served with fresh broccoli and mashed potatoes

Spiced Pork Tenderloin with Pineapple-Avocado Salsa CHF

15 

Served with black beans and rice

Asian Vegetables with Tofu and Coconut milk CHF

13 

Fresh sautéed vegetables with tofu and coconut milk

Turkey Burger with Chipotle-Chili Tartar Sauce CHF 12 

Served on a bun with arugula, red onion and plum tomatoes

Smörgårds Plate CHF 13 

An assortment of Swedish Delicatessens

Sandwiches

Shrimp (open face) CHF

7 

Swedish Shrimp, tomato, hardboiled egg, cucumber, lemon aioli and topped

with fresh dill, served on white bread

Meatballs (open face) CHF 7 

Swedish Meatballs and pickled beat salad, served on pumpernickel bread

Turkey Wrap CHF 6 

Fresh sliced honey turkey, green lettuce, roasted peppers, sprouts and feta

cheese wrapped in a tortilla

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Egg Salad & Tuna Salad CHF

6 

Warm Ham and Pineapple CHF 7 

Served with cheese, mixed greens and sweet chili dressing

Tomato and Mozzarella CHF 6 

Served in French Baguette

Hors d'oeuvre Platters 

A variety of appetizers

For two people CHF 10

For four people CHF 20

For six people CHF 30

For eight people CHF 40

Ask your waiter for today's selections

Dinner

Appetizers

Small Mixed Green Salad CHF

6 

Served with house dressing

Herring Plate CHF 11 

Mustard, Garlic, Tomato, Pickled, Dill & Matje Herring served with boiled

potato, sour cream, chives and red onion

Gravlax CHF 9 

Served with honey mustard sauce, mixed greens and grilled toasts

Smörgårds Plate CHF 15

For two people an assortment of Swedish Delicatessens

Joe's Sushi Rolls CHF 11 

Today's home made sushi rolls. Ask your waiter.

Mushroom Sauté Torte CHF 7 

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Served warm with goat cheese

Oysters with spicy jicama salad CHF

11 

Six oysters served on the half shell with lemon sweet vinaigrette

Bruschetta a la Jacob CHF 7 

Chopped tomato, garlic and fresh basil served on crostini

Fresh Squid Salad CHF

11 

Fresh Squid marinated in garlic, lemons, fresh Italian parsley and extra virgin

olive oil

Spicy Fresh Tuna Tartar CHF

9 

Fresh Tuna rolled in cucumber and topped with a spicy chili sesame seed

dressing

Chicken Skewers CHF 8 

Served with a tropical peanut dipping sauce

Prosciutto and Avocado Salad CHF

8 

Served with Frisee and Arugula Salad in a lemon vinaigrette

Entrees

Fish

Fish Soup CHF 9 

With saffron, salmon, fresh mussels, clams and lobster meat

Sea Bass with Cous Cous Risotto CHF

13 

Sautéed Sea Bass with cous cous risotto, green peas and fresh corn

Roasted Cod with Spinach and Mushrooms CHF

14 

Served with red roasted potatoes

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Filet of Mackerel CHF 14 

Grilled filet of Mackerel, served with a beet and potato roulade

Grilled Atlantic Salmon CHF 14 

Served with sautéed onions, leeks, artichokes and potatoes in a lemon jus

Shrimp Charmoula CHF

16 

Moroccan Shrimp Skewers marinated in an aromatic herb-and-oil mixture

before grilling

Ahi Tuna with white beans and sundried tomato sauce CHF

15 

Seared Ahi Tuna with white beans and a fresh sundried tomato sauce

Mussel, Clams and Shrimp with saffron risotto CHF

17 

Fresh mussels, clams and shrimp in a saffron risotto

Pasta

Linda's Pad Thai CHF 12 

Pad Thai noodles, garlic, bean sprouts, red and yellow peppers, eggs, leeks,

peanuts, tofu in a tamarind - fish sauce.  Add shrimp: CHF 3 add chicken:

CHF 2

Angel hair pasta with fresh aroma tomatoes, garlic and fresh basil

CHF 12 

Served in a light white wine sauce with crushed red peppers

Vegetarian Lasagna CHF 12

Home made Butternut Squash Ravioli's CHF

14 

Served in a white wine sauce with fresh spinach and aroma tomatoes

Meat

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Swedish Meatballs CHF

13 

With mashed potatoes, lingon berries and pickled cucumbers

Chicken Thai CHF 13 

Sautéed Chicken Breast pieces in a spicy Thai sauce. Served with jasmine

rice.

Mango Chutney Filet Tenderloin CHF

15 

Filet Tenderloins with mango chutney and steamed broccoli

Duck Breast with orange, honey and champagne sauce CHF

16 

Seared duck breast with a sweet sizzling champagne sauce. Served with

white beans.

Rosemary and Garlic Lamb Chops CHF 17 

Grilled Lamb chops with red roasted potatoes and red wine sauce

Pepper Steak CHF 18 

Beef Tenderloin with black pepper and cognac sauce. Served with fried

potatoes.

Tornadoes with Bernie Sauce and Red Wine Sauce CHF

19 

Two beef tornadoes, bernie sauce and red wine sauce. Served with a baked

potato.

Barbecue Beef Ribs CHF

15 

Served with baked beans and fried potatoes

Vegetarian

Asian grilled vegetables with tofu and black bean sauce CHF

13 

Fresh Asian vegetables and tofu in a black bean sauce. Add shrimp: CHF 4

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Steamed mixed vegetables with brown rice CHF

11 

Steamed and sautéed with brown rice and soy sauce

Eggplant Manicotti with ricotta, asiago and spinach filling CHF

12 

Sautéed eggplant rolled and stuffed with ricotta, asiago and fresh spinach

Desserts  CHF 6

Swedish Pancakes  Served with Vanilla Ice-cream and fresh berries

Chocolate Pudding  With whipped cream

Blueberry Cobbler  Served with vanilla Ice-cream

Whole grilled Apples with Vanilla Sauce  Warm glazed green apples served

with a cold vanilla sauce

Rhubarb Compote  Served with Coconut Ice-cream

Caramel-Walnut Torte

Linda's three layer Chocolate Cake  Served with whipped cream and

raspberry sauce

Coconut Rice Pudding  With mango sorbet

Swedish Frozen Cheese Cake  Chilled and served with fresh berries

Sparkling Lemon Cream with Biscotti and fresh berries  A chilled sparkling

wine and lemon sorbet drink served with Biscotti and fresh berries

Fresh Fruit and Berry Salad

Ice-cream

Today's Ice-cream. Ask your waiter.

Assorted Cookie and Pastry Platters

Cocktails

Brown Derby CHF

13

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Bulleit Bourbon, Fresh Grapefruit Juice, Honey Syrup, Angostura

Highland Milk Punch CHF 13

Glenmorangie the OG, Whole Milk, Benedictine, Simple Syrup

State Park Old Fashioned CHF

12

Jameson's Irish whiskey, Agave Nectar, Angostura, Orange Peel, Lemon peel

Colonel Sanders Swizzle CHF

13

Jim Beam Bourbon, Sailor Jerry Spiced Rum, Fresh Lime, Cinnamon syrup,

Ginger Beer,

Angostura

High & Dry CHF 14

Milagro Reposado, Dry Sack Medium Dry, Bitter Truth Chocolate bitters

Punch a la Romaigne CHF 14

Bacardi Light Rum, Fresh Orange Juice, Stemmari Chardonnay, Fresh Lemon

Sour,

Angostura, Brut Champagne

Audrey Zapp Sour CHF

14

Mt. Gay Rum, Luxardo Amaro Abano, Fresh Lime, Agave

Sangaree CHF 14

Milagro Reposado Tequila, Cinnamon Syrup, Fresh Lime juice, Fresh Orange

Juice,

Rawson's Retreat Merlot Club Soda

Beer List

Corona CHF 8

Blue Moon Blue Moon Blue Moon CHF 8

Stella CHF 8

Peronir CHF 8

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Chimay Red CHF

10

Chimay Blue CHF 10

Anchor Steam CHF 10

Brooklyn IPA CHF 8

Sierra Nevada Pale Ale CHF 8

Miller Lite CHF 7

Heineken CHF 8

Heineken Light CHF 8

Budweiser CHF 7

Bud Light CHF 7

Coors Light CHF 7

Amstel Light CHF 7

Michelob Ultra Light CHF 7

S Samuel Adams CHF 8

Yuengling CHF 8

Guinness CHF 8

Featured Wines

White Wines

Vicolo Pinot Grigio, Veneto, Italy 2012 CHF 9 / CHF

32

Suavia Soave Classico, Veneto, Italy 2012 CHF12 /

CHF 43

Terre Dora Greco di Tufo, Campania, Italy 2012 CHF12 / CHF 45

Stemmari Chardonnay, Sicily, Italy 2012 CHF 9 / CHF 32

L’Oliveto Chardonnay,Russian River, CA 2012 CHF 14

/CHF 54

Rene Carroi Sancerre,,, Loire, France 2011 CHF 15 /

CHF 58

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Sileni, Sauvignon Blanc,Marlbourough, New Zealand 2012 CHF 11 /

CHF 42

Ferrari Carrano Fume Blanc,,, Sonoma, CA 2012 CHF 11 /

CHF 42

Lagler Smaraged Steinborz z Grüner Veltliner, Austria 2011 CHF

15 / CHF 58

Urban Riesling, Mosel, Germany 2012 CHF 11 /

CHF 40

Miguel Torres Gewurztraminer, Curio, Chile 2011 CHF 11 /

CHF 40

Martin Codax Albarino, Rias Baixas, Spain 2011 CHF 12 / CHF 42

Le Rose de Giscours , Bordeaux, France 2012 CHF11 /

CHF 42

Red Wines

Ironstone Cabernet Sauvignon, Murphys, CA 2011 CHF 10 / CHF 38

Titus Cabernet Sauvignon, Napa Valley, CA 2010 CHF 20 /

CHF 80

Rawson's Retreat Merlot,,, Australia 2012 CHF 9 / CHF

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Fat Monk Pinot Noir, Central Coast, CA 2010 CHF 11 / CHF 39

Flowers Pinot Noir,,, Sonoma, CA 2011 CHF 20 /

CHF 80

Ergo Tempranillo, Rioja, Spain 2011 CHF 11 /

CHF 39

Carmen Gran Reserva Petite Sirah, Maipo Alto, Chile 2010 CHF 12 /

CHF 48

CA’Bertoldi Amarone Della Valpolicella, Veneto, Italy 2005 CHF 16 /

CHF 62

Castello di Meleto Chianti Classico, Tuscany, Italy 2010 CHF 12 /

CHF 48

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Quattro Mani Montepulciano D’Abruzzo, Italy 2012 CHF 10 /

CHF 38

Familia Mayol Single Vinyard Malbec, Mendoza, Argentina 2011CHF 11 /

CHF 42

Featured Champagne &Sparkling Wines

Moet & Chandon Impérial Champagne,Epernay, France NV CHF 17 /

CHF 85

Gratien & Meyer Brut Rose, Saumur Appellation, France 2010 CHF 12 /

CHF 58

Kenwood Yulupa Cuvee Brut, CA NV CHF 10 / CHF 38

Bisol Jeio Prosecco, Veneto, Italy NV CHF 12 /

CHF 42

Uniform

Restaurant Uniforms aren’t just about looking professional. They’re

also about delivering performance. So we have decided that our staff will be

having a specific dress code. The servers in a restaurant are, to most

customers, the face of the restaurant. Most of the time, the managers and

cooks are working hard behind the scenes, but the servers are hustling on

the floor to please their guests.

The image of the restaurant is reinforced by everything about the

servers, from their personality and professionalism to their grooming and

attire. Aside from the food and the service, restaurant uniforms and

aprons in particular can make or break the reputation of

an eating establishment. It is important that everyone on the staff looks put-

together, is easily identifiable, and can do their job efficiently.

The serving staff will be wearing a light blue color shirt with dark blue

waist coat and pant. Tie will be of black color. This dress code will be for

men’s while women will be wearing light blue shirt with dark blue color waist

coat and skirt. They will having a bow to wear on it.

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Chef uniforms will be with white chef coat and pant will be with small

checks of black and white with white color napkin and chef cap. For the

manger the color for shirt and pant will same but he will be wearing blazer

on it. The uniforms will be provided by us. For the chef we will be providing

slipping resistant shoes while the service staffs have to wear black shoes and

socks which they need to bring from their side.

Pricing Policy

Setting up a menu price is always a pivotal decision of any restaurant set up

which requires a lot of research and attention. It has to be periodically

revisited to respond to the changes in the industry, fluctuating market prices

and mood of the customers. It needs to take into consideration the following

factors like including the cost of food, cost of labor, what the competition is

doing and what your target customers are willing to pay.

Cost of Food

It is one of the first consideration that goes into pricing strategy. It is

simply what it costs to procure the ingredients used to make a particular

dish. There’s a reason why shrimps or lobster tends to costs more on the

menu than items like French fries or green salads. This is simply because the

cost of purchasing these items is higher than the others. Buying very high

quality, local, organic or sustainable ingredients can boost pricing as well.

Breaking down the costs of the ingredients that go into each dish will be the

base for us in setting our menu pricing.

Other Costs

Other costs that we will be including labor, rent, supplies, equipment

and marketing costs. the money brought in from your menu items will also

pay for your location, energy use, staff, equipment and marketing.

Market Changes

Food prices can fluctuate substantially. A natural disaster can drive up

the cost of seafood. Poor growing seasons can affect the price of certain

fruits and vegetables.

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Customer Base

Our first and foremost priority will know who our customers going to

be. We will be considering them by setting the menu price. This will reflect

the image of the restaurant and can help in bringing the repeat customers.

For us it is important that our customers at all level feel that they are

receiving good value of their money.

Competition

We know that being new knew in this business we will be getting stiff

competition from our rivals. We will be doing some reconnaissance work. We

are not looking to beat are rivals prices. Instead we will be looking to provide

our customers better service, higher quality ingredients or a more engaging

dining atmosphere.

Tabletops

We will be using the following items for the table set up. Table cloth

from Schweitzer linen. The name of the table cloth is Florence. At the four

ends there’s a unique design which creates a look of lavish luxury. It will be

in majestic white color.

Table napkins will also be from the same company which will be a linen

material. Glassware and silverware will be purchased from Edelstah Rostfrei

and Stolez-Lausitz. Crockery like flower pot, ash tray and china ware for salt

and pepper will be purchased from IKEA of Sweden. The set up for both lunch

and dinner will be same. The standard supplies that will be there on the table

will include:

1. Table cloth

2. Table napkin

3. Fork, knife and spoon

4. Butter knife

5. Ash tray

6. Matches on request

7. Salt and pepper

8. Flower vase in the center

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Advertisement and promotion strategy of our fine dine restaurant in Geneva

Our restaurant is located near LAKE of Geneva, it is the prime attractive location for restaurant more over we adopt the following marketing and promotional strategies to capture the focus market group.

1. Bounce Back strategy for existing customer: - We provide our existing customers like students and walk in tourist offer a 10-20% discount coupon to encourage diners to return for additional food and beverage purchases. If diners ordinarily visit your place every 2-3 months, mark the expiration date on the bounce back for 30 days to encourage a swifter return.

2. Rewards CardWe create a membership card on our own computer or order a stack of mass-produced credit card-like rewards cards and we will benefits when customer feels an investment in our restaurant. We customize the offer to include a wine tasting or free dessert with 10 meal purchases.

3. Promotional ItemsWe are focusing in building our brand through awareness and we want to promote our restaurant as “any day” restaurant instead of special event restaurant so we will be creating awareness about our brand name to attract the new customer this by providing T-Shirt and cap in airport and universities, moreover we sell china coffee cup with our logo on it in local market.

4. Local newspaper and Airport electronic 72” wide screens.As one of the main newspaper in Geneva is “Tribune de Genève” with a readership of about 187,000 so we create awareness initially with newspaper advertisement , moreover we provide wide screen advertisement in airport of Geneva.

5. Web-Marketing We build our own website, on this website we put the seasonal offer, discount coupon for student and segmented market. Moreover we build a tie up with Facebook, twitter, linked in and other social media for advertisement pop up and side bar.

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6. Relationship marketing We maintain the data of our customer in our personal computer with email id and birthdate so we greet and send valuable gifts and offer for special occasion like birthday and wedding.

7. Improve dining surveyBy offering extra ordinary personal service to our guest we focus on frequent improvement in it by conducting a short survey to our existing customer and potential customers so we can defeat our competitor very soon.

8. Elite serviceWe provide special service for our elite customer who wants to make their celebration special it include special service , interior choice of design ,entertainment ,celebrity presence in occasion , food prepared by special well-known chafe.

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Clark, W.Restaurant Pest Analysis | eHow In-text: (Clark,

2014) Bibliography: Clark, W. 2014. Restaurant Pest

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http://www.ehow.com/info_7911098_restaurant-pest-

analysis.html#ixzz2seB1RE8p [Accessed: 7 Feb 2014]. NapKinJNC.How to Economically Market your Fine Dining

RestaurantIn-text: (NapKinJNC, 2012) Bibliography: NapKinJNC. 2012. How to Economically Market your Fine Dining Restaurant. [online] Available at: http://napkinjnc.wordpress.com/2012/04/13/how-to-economically-market-your-fine-dining-restaurant/ [Accessed: 7 Feb 2014].

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Thank you

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