Client: Paul Nisbett, COO Puma Hotels
Objective: To develop and deliver a new restaurant concept for
The Old Ship Hotel, Brighton in a five week period to a tight budget
1: Team: Bought together a team to support the project.
Michelle Cartwright: Ex-Searcys colleague of Duncan’s with exceptional experience in delivering signature Restaurants. Michelle has unrivalled expertise in:
Training, Food & Beverage, Sales & Marketing
Mandy Sherliker: Strong graphic branding was central to the success of the project and Mandy developed the Branding concept in conjunction with the concept development.
2: Concept & Brief: Following a site visit and swift research of the local market, A brief was submitted to the client for the new restaurant concept. The client choose Steak on Sea from a range of four branding options. The concept document, business brief and branding were delivered to the client for approval within 10 days. The client immediately approved the concept and the next phase commenced.
3: Menu Planning: The menu planning hinged on four factors:
i.Staying faithful to the concept
ii.Understanding the skill level in the kitchen
iii.Understanding the physical limitations of the kitchen equipment
iv.Supply chain and working with Puma’s purchasing company
Following the creation of the menu, the products were tested with the kitchen team and modified to ensure exacting standards would be delivered.
4: Design: The idea behind the design was to calibrate the best of the British seaside in the Jubilee year. The theme was light hearted and cheeky with all elements of the design reinforcing the message. All print collateral and supporting on-line material was delivered on time, to tight budgets.
5: Operational Delivery: New equipment had to be sourced, costed, approved and procured. A new front of house team was recruited and trained and they were ready to serve on the first night in smart new uniforms. The staff were trained in all aspects of customer service, food and wine product knowledge.
Results: Steak on Sea opened on time and budget. It immediately had a positive impact at the Hotel with increased patronage and average spends.