LE FANCY SCHMANCY FINE DINE

IN GENEVA

RESTAURANT MANAGEMENT (1024)

Date of presentation
11th February 2014
Group Member
Krunal, Ajaz, and sumeet.
Concept of restaurant
Fine dine
Word 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 Rmy Pagani. Departmental tasks, coordination
measures and implementation of laws decreed by the City Parliament
are carried by the City Council.

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

restaurant specialized equipment is the largest technological factor. For
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 ecommerce. 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 porters

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
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many other types of cuisines. This shows in low brand loyalty from
customers. The switching costs are relatively low. Because there is so much
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
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different things in Geneva with many explored culture like Chinese, Indian,
Italian etc.
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.

Many compititor in local area.

New in industy
poor supply chain
Menu preferences.

Well trained and groomed staf

Strong management team
Easy access & location.
Efective service.
High quality food.
Market segmentaion for elite
class

SWO
T

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compitition
economic factors
external changes like
government,politics,taxes
etc...
lower cost compititors /
switching option

Financial market (raising

money through debt).
Innovation
Expansion

Location, Dcor 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 Ds 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
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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
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.

Focus group

17%

25%

Businessman
Elite class

8%

Students
walk in tourist

50%

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
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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.
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.
Entertainment
An 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.

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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.
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 kids 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.

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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.
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
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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
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 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
9
Served with honey mustard sauce, mixed greens and grilled toast

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CHF

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

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

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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
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

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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

Prosciutto Salad
Entre

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

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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

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

15
Served with black beans and rice
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CHF

Asian Vegetables with Tofu and Coconut milk

CHF 13
Fresh sauted 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

Smrgrds 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

Egg Salad & Tuna Salad

CHF 6

Warm Ham and Pineapple

CHF

7
Served with cheese, mixed greens and sweet chili dressing

Tomato and Mozzarella

6
Served in French Baguette
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CHF

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

Smrgrds Plate

CHF

15
For two people an assortment of Swedish Delicatessens

Joe's Sushi Rolls

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CHF

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

Mushroom Saut Torte

CHF

7
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
9
With saffron, salmon, fresh mussels, clams and lobster meat
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CHF

Sea Bass with Cous Cous Risotto

CHF 13
Sauted Sea Bass with cous cous risotto, green peas and fresh corn

Roasted Cod with Spinach and Mushrooms

CHF 14
Served with red roasted potatoes

Filet of Mackerel

CHF

14
Grilled filet of Mackerel, served with a beet and potato roulade

Grilled Atlantic Salmon

CHF

14
Served with sauted 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

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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

Swedish Meatballs
CHF 13
With mashed potatoes, lingon berries and pickled cucumbers

Chicken Thai

CHF

13
Sauted 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
18

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CHF

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

Steamed mixed vegetables with brown rice

CHF 11
Steamed and sauted with brown rice and soy sauce

Eggplant Manicotti with ricotta, asiago and spinach filling

CHF 12
Sauted 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

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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
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
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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

Peronir

Chimay Red

CHF 8
CHF 8
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

Coors Light

CHF 7

Amstel Light

CHF 7

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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

LOliveto Chardonnay,Russian River, CA 2012

CHF 14

/CHF 54
Rene Carroi Sancerre,,, Loire, France 2011

CHF 15 /

CHF 58
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 Grner 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
Le Rose de Giscours , Bordeaux, France 2012
CHF 42
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CHF 12 / CHF 42
CHF11 /

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

32
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
CABertoldi Amarone Della Valpolicella, Veneto, Italy 2005

CHF 16 /

CHF 62
Castello di Meleto Chianti Classico, Tuscany, Italy 2010

CHF 12 /

CHF 48
Quattro Mani Montepulciano DAbruzzo, Italy 2012

CHF 10 /

CHF 38
Familia Mayol Single Vinyard Malbec, Mendoza, Argentina 2011CHF 11 /
CHF 42
Featured Champagne &Sparkling Wines
Moet & Chandon Imprial 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
Bisol Jeio Prosecco, Veneto, Italy NV
CHF 42
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CHF 10 / CHF 38
CHF 12 /

Uniform
Restaurant Uniforms arent just about looking professional. Theyre 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
mens 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.
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

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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. Theres 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.
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.
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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 theres 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.
2.
3.
4.
5.
6.
7.
8.

Table cloth
Table napkin
Fork, knife and spoon
Butter knife
Ash tray
Matches on request
Salt and pepper
Flower vase in the center

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 Card
We 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
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the offer to include a wine tasting or free dessert with 10 meal

purchases.
3. Promotional Items
We 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 Genve 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.
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 survey
By 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 service
We 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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REFERENCES
Geneva In-text: (Wikipedia, 2014) Bibliography:
Wikipedia. 2014. Geneva. [online] Available at:
http://en.wikipedia.org/wiki/Geneva [Accessed: 7 Feb
2014].
Clark, W.Restaurant Pest Analysis | eHow In-text: (Clark,
2014) Bibliography: Clark, W. 2014. Restaurant Pest
Analysis | eHow. [online] Available at:
http://www.ehow.com/info_7911098_restaurant-pestanalysis.html#ixzz2seB1RE8p [Accessed: 7 Feb 2014].
NapKinJNC.How to Economically Market your Fine Dining
Restaurant
In-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-toeconomically-market-your-fine-dining-restaurant/
[Accessed: 7 Feb 2014].
Bibliography: Anonymous. 2014. [online] Available at:
http://^ Swiss Federal Statistical Office STAT-TAB
Betriebszhlung: Arbeitssttten nach Gemeinde und
NOGA 2008 (Abschnitte), Sektoren 1-3 (German) accessed
28 January 2011 [Accessed: 7 Feb 2014].
Tradingeconomics.com.Switzerland Inflation Rate | Actual
Data | Forecasts | Calendar In-text:
(Tradingeconomics.com, 2014) Bibliography:
Tradingeconomics.com. 2014. Switzerland Inflation Rate |
Actual Data | Forecasts | Calendar. [online] Available at:
http://www.tradingeconomics.com/switzerland/inflationcpi [Accessed: 7 Feb 2014].

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 Foodservicewarehouse.com. 2014. An Overview of

Different Restaurant Types. [online] Available at:
http://www.foodservicewarehouse.com/education/restaur
ant-management-and-operations/an-overview-ofdiferent-restaurant-types/c27994.aspx [Accessed: 6 Feb
2014].

Draoulec, P. 2007. So, You Want To Open A Restaurant?.

[online] Available at:
http://www.forbes.com/2007/11/11/restaurantentrepreneurship-business-forbeslife-food07cx_pl_1113resto.html [Accessed: 6 Feb 2014].

Restaurantassociates.com. 2014. Fine Dining Restaurants - Restaurant Associates. [online] Available

at:
http://www.restaurantassociates.com/restaurants/finedini
ng.htm [Accessed: 7 Feb 2014].
Rowinski, D. 2014. How the ipad Is Revolutionizing Local
Businessess. [online] Available at:
http://readwrite.com/2012/04/16/how-the-ipad-isrevolutionizin [Accessed: 7 Feb 2014].

Listverse. 2014. Top 10 Rules for Fine Dining - Listverse.

[online] Available at: http://listverse.com/2007/08/14/top10-rules-for-fine-dining/ [Accessed: 7 Feb 2014].

Mealey, L. 2014. What is Fine Dining - All About Fine

Dining Restaurants. [online] Available at:
http://restaurants.about.com/od/restaurantconcepts/a/Fin
e_Dining.htm [Accessed: 8 Feb 2014].
Sanghvi, R. and Sanghvi, R. 2014. How You Keep
Restaurants In Business. [online] Available at:
http://mumbaiboss.com/2011/12/23/how-you-keeprestaurants-in-business/ [Accessed: 8 Feb 2014].
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Thank you

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