F&B Concept Manual

Fairmont Signature
Wine Bar

Signature Wine Bar

CONTENTS

1. Primary Objectives
2. Concept
3. Room Layout Components
4. Food Concept Component
5. Beverage Concept Component
6. Design Requirements
7. Operating Philosophy and Standards
8. Kitchen, Pantry and Back of the House Requirements
9. Financial Key Statistics
10. Marketing

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1. PRIMARY OBJECTIVES

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Primary Objectives
9 Food & Beverage at Fairmont represents a dominant part of the companys
brand image.
9 Product life cycles of restaurants in major markets have proven to become
increasingly shorter due to growth, permanent additions of new products
and rivals as well as regular shifts in global and local market trends and fads.
9 Fairmont focuses on creating innovative yet sustainable concepts with
longevity, that are transplantable to a multitude of markets.

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2. CONCEPT

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Concept Target Customers
9 Guests who hold high standards for themselves and expect the same from any
establishment they patronize.
9 Guest Mix is made up of:
External guests business power broker set in a business market
External guests seen in the place to be seen
Hotel guests corporate
Hotel guests leisure

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Concept - Overall
9 Cin Cin wine bar is a highly recognized Fairmont F&B concept that was
originally created at the Fairmont Dubai.
9 A destination for the markets wine connoisseurs, reflects a
cosmopolitan venue in an upbeat, chic and lively ambiance.
9 A sophisticated blend of taste-sound-vision-style.
9 Striking dcor, wine on stage, chic staff and upbeat lounge music are key
denominators of the concept.

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3. ROOM LAYOUT COMPONENTS

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Room Layout Components

Wine Bar

100 seats including 8 bar stools

Vocal Point depending on room layout
1. Wine wall and several wine storage islands
OR
2. Wine tower (striking floor to ceiling walk in
unit)

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4. FOOD CONCEPT COMPONENT

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Food Concept Component

9 The Wine Bar features a menu consisting of an array of international
tapas
9 Unique presentation, stylish and modern many dishes presented on abstract glass
9 Cin Cin Wine Bar Signature Dishes:
Freshly Shucked Oysters | Tasting of Crostini | Flight of Wagyu Beef Burger
Fin de Claires Oysters Thermidor | Togarashi Spiced Tartar of Tuna | Iranian Cavia
Window of Sushi | Tasting of Beef Tenderloin: Rossini, Oscar, Gorgonzola

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5. BEVERAGE CONCEPT COMPONENT

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Beverage Concept Component

9 In the United Arab Emirates, Cin Cins extensive wine list showcases over 280
labels featuring classic old world favourites alongside stylish wines from the
southern hemisphere and the big names of California
9 The wine program is to be composed by the outlet manager and sommelier,
and must feature the right blend of price levels as well as a good blend of niche
wines from boutique wineries, mid priced wines as well as high end wines and
vintages from world-renowned producers.

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Beverage Concept Component
Minimum expectations (can be exceeded in any market outside the Middle East)
9 24 White Wines & Ros Wines by-the-Glass
9 22 Red Wines by-the Glass
9 4 Champagnes by-the-Glass (offered from the wagon)
9 90 White Wine & Ros Wines by-the-Bottle
9 20 Champagnes by-the-Bottle
9 4 Sparkling Wines by-the-Bottle
9 180 Red Wines
9 Out of the 180 Red Wines, a minimum of 3 vertical series of renowned
producers or high end Bordeaux growths should be featured. Each vertical
should include a minimum of 4 vintages
9 8 Dessert Wines by-the-Bottle
9 5 Port Wines by-the-Bottle
9 5 Port Wines by-the-Glass

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6. DESIGN REQUIREMENTS

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Design Requirements Wine Bar
9 Wine on Stage with either a dominant wine wall as key vocal point & several
wine islands or a walk in wine tower/wine room (depending on room-layout).
9 Approximate wine storage capacity in wine tower:
White Wines: 1,000 (temperature 10 degrees centigrade)
Red Wines 1,600 (temperature 16 degrees centigrade)
Sufficient space for wines-by-the glass storage in bar.
9 Wine preservation system
for wines-by-the glass
(Bermar or Vin de Verres).
9 Wine climate
fridges from Chambrair.
9 Both ends of the bar are flanked
with oversized ice-buckets, which
are illuminated and change lights
periodically.

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Design Requirements Wine Bar
9 Various styles of seating arrangements:
High tables/chairs with the ability to be connected to each other for larger
groups (i.e. wine tasting receptions).
Lounge seating for 2-4 guests.
Several Love-Seats
for 2 as a design gimmick.

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7. OPERATING PHILOSOPHY
& STANDARDS

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Operating Philosophy and Standards

9 Cin Cin at the Fairmont Dubai represent the yardstick
of Fairmont operated high end wine bars.
9 Service that is respectful of technical and professional five diamond standards
delivered by highly engaging servers.
9 Standard compliance of product and five diamond service delivery that are laid
out in a separate meticulous operating and brand manual for each unit.
9 Selected brands of OS&E to assure consistency and high quality presentation
(I.e. Special Spiegelau & Riedel Glassware).

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Operating Philosophy and Standards

Timings:

6.00 pm onwards (wine bar)

Evening destination

Dress Code:

Dress to impress / business casual

Family:

No Children / minimum age according to local law

Entertainment:

DJ facilities available for special events in wine bar

Music:

Wine Bar: stylish background music matching time of

the evening.

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7. KITCHEN, PANTRY
& BACK OF THE HOUSE
REQUIREMENTS

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Kitchen, Pantry & Food Preparation Requirements
9 Food preparation and pick up points necessary
9 Two storage pantries (one on each side) to flank the wine bar (glass washing,
dry storage, mise en place)

Bar with 8 stools

Pick up Area

Pick up Area

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9. FINANCIAL KEY STATISTICS

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Financial Key Statistics

Wine Bar
F&B Revenue per Cover (USD)
Food Revenue % of Total Revenue
Beverage Revenue % of Total Revenue
Total Payroll & Benefits % of Total Revenue
Operating Expenses % of Total Revenue
Operating Expense Cost per Cover (USD)
Departmental Profit

Based on Cin Cin Wine Bar, Fairmont Dubai, 2008

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9. MARKETING

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Marketing
(Specific Cin Cin branded venues)
9 Standards: The Dubai Regional office will create visual standards to ensure
consistency across all hotels. These standards will include logo use and menu
printing (shell, letterhead, font, spacing, etc.)
9 Logos: New logos will be developed, at cost, from Dubai Regional Office for
all new hotels.
9 Menus: The Regional Director of Food & Beverage will oversee menu
content while Marketing (Regional Office) will coordinate printing of menu
shells for each hotel as well as template programs which will ensure proper
layout, spacing and font use.

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Marketing
(Specific Cin Cin branded venues)
9 Annual Plan: Dubai Regional Office will coordinate a simple marketing plan
which will supplement the local hotels marketing plan for each outlet to
ensure economies of scale and brand consistency. The plan will include a
promotional schedule and the supply of advertising templates, flyers, check
inserts, posters and other promotional visuals. Each unit will share the cost of
the creative materials.
9 Advertising: Each unit will be required to use a set template for advertising
and will pay for all advertising placement as well as share of ad creation.