Scenario:

The Briscaedo Hotel a hypothetical 5-star Brisbane hotel has outsourced their fine-dining restaurant to an entrepreneur. The entrepreneur has engaged your Restaurant design team to put together a Concept Proposal for the fine dining restaurant. The space in question is vacant and was not previously used as a food and beverage operation. It is equipped with sewerage and liquid waste lines. The Hotel Management and the Entrepreneur agree that Modern Australian Cuisine is the best choice for new restaurant and that the menu should feature a variety of produce to showcase Australian and Queensland primary products.

Task:

Your task is to develop a written Concept to the entrepreneur in Week 9. This Concept proposal

will be supported by a report featuring research and application analysis, referencing and appendices.

The Briscaedo is a 5 star 450-bedroom hotel located in Brisbane, Queensland and has extensive F&B operations comprising large functions and banqueting facilities, in-room dining and various bars. In addition, there are four restaurants. These restaurants are not only popular among the hotel's guests but among local businesses and residents too, and have been generating well above the industry average profits. Moreover, consecutively over the past two years the Briscaedo's restaurants have won awards for serving excellent food and beverages, and offering excellent customer service in Queensland. Since last year, the Briscaedo's restaurants have experienced rising demand from hotel guests and the local residents. In fact, during the peak hours several guests have to wait for up to 45

minutes for a table and in some cases, this has resulted in upset guests opting to dine elsewhere with competing hotels and restaurants. The Briscaedo's board of directors is considering opening an additional restaurant. The Facilities manager has advised that there is an unused part of the hotel that would be ideal for a new restaurant. Hopefully this will ease the pressure on the existing restaurants as well as extend the choice of dining experience for the guests.

The Briscaedo has the following restaurants:

The Briscaedo Brasserie Restaurant specialises in hot and cold, tropical and southern water fish dishes. It also offers an a la carte menu with snacks, all day meals, and is open seven days until late.

The Zen is open seven days a week for dinner only and offers a fusion of Chinese and Malaysian cuisines from Shanghai and Kuala Lumpur.

The Maroska is an exclusive Japanese-themed restaurant open Tuesday to Saturday for lunch and dinner.

The Pool Side Caf is located at the 3rd Floor Pool and is open seven days a week from 7.00 am to 7.00 pm serving light snacks and beverages.

Question:

1.Description of the concept restaurant

Indicate the key aspects that make your restaurant different, competitive and successful

Ensure this is based on supporting Research (Lectures, Required Text and Other Sources)

The goal is a clear Concept

2.Appropriateness of the concept restaurant -concept screening matrix

Use the Concept Screening Matrix format from Lectures

For the Matrix, attach as an Appendix. Answer the questions posed with specific application to your restaurant (ensure you show your strengths and weaknesses).

Ensure that the financials estimate Revenue based on Average Spend, Seating Capacity, Occupancy/Turnover %, Days of Operation per week and Weeks of trading for the Year.

For analysis in the Body, explain why your strengths will differentiate and/or make your concept successful. For weaknesses propose brief solutions that your restaurant will action to minimise or eliminate the weakness.