SAVOIR-FAIREI .
DNA
Vision
Fields of intervention
Team
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ExpERtISESI I .
Audit
Consulting
Pre-partnership
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SOMMAIRE—
Coco — Paris 9th
AchIEVEMEntSI V.
They trust us
Ongoing projects
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MEthOdOlOgyI I I .
Briefing & Audit
Concept Book
Deployment & Follow-up
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cOntActV. p.35
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I. SAVOIR-FAIRE
DNA - VisiON - FiELDs OF iNTERVENTiON - TEAM
Girafe — Paris 16th
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I. SAVOIR-FAIRE
««
Antoine Menard
Food & Beverage becomes again a key factor in the success of an hotel. services development, offer conceptualization and identity definition determine the positioning and influence of a lifestyle hotel.
We bring an expert and creative vision to our customers, so they can optimize their offer. We provide them with the tools to increase their business efficiency
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I. SAVOIR-FAIRE
Girafe — Paris 16th
dnA—
Welcoming is an art
PARis sOCiETY CONsULTiNG offers tailor made suport to actors specialized or not, in food and beverage. At any steps, we assist them in developping or structuring their activities in France or internationally.
Leader in Parisian lifestyle’s hospitality for the last 15 years, PARis sOCiETY group runs more than 40 establishments including iconic tables such as Monsieur Bleu, Loulou, Girafe Le Piaf, CoCo...
Thanks to its pool of experts and the Group’s experience, PARis sOCiETY CONsULTiNG brings a new perspective on the hospitality scene, combining entertainment, events and F&B expertise.
Pioneer in the world of entertainment, in a sector in constant mutations, PARis sOCiETY CONsULTiNG, positions itself as a trend setter in matters of innovation. its savoir faire is built on its capacity to create shared experiences and profitability.
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I. KNOW-hOWI. KNOW-hOW
VISIOn—
PARis sOCiETY CONsULTiNG wants to reinvent the art of receiving.
The 360° vision of our experts makes it possible to intervene at all stages of a successful experiment:
ScEnOgRAphystorytelling, Architecture, Decoration (Os&E and FF&E)
AtMOSphERE sound design, Light design, Olfactory atmosphere
SERVIcELooks - Attitude - Welcoming - signature gestures
cAtERIng Attractiveness - Taste - Coherence - Pricing - instagrammability
lOgIStIcservuction - Flow management - spaces distribution
The sense of detail, generosity and passion for the profession makes PARis sOCiETY CONsULTiNG a key player in hospitality.
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I. SAVOIR-FAIREI. KNOW-hOW
Michelin starred Apicius — Paris 8th
FIEldS OF IntERVEntIOn—
Hospitality in the broadest sense
Restructuring a specific establishment or roll out worldwide a new strong F&B brand, PARis sOCiETY CONsULTiNG adapts and intervenes in a targeted or global manner with independents or groups already established, whether or not specialised in catering.
1 — CommerCIal CaterIng
2 — Bar
3 — hotel CaterIng (snaCk, Bar, Breakfast...)
4 — CluBBIng
5 — eVents
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I. KNOW-hOWI. KNOW-hOW
équIpE— —
—
Julien ChicoisneCulinary Expert
Aurélien FleuryMixology Expert
Alexandre PeyrussanSupply Chain Expert
Julien HausmannDevelopment Expert
Olivier SalemArtistic Direction Expert
Etienne KempfQHSE Expert
Antoine [email protected]
— Project Expert
From structuring an emerging idea to repositioning an existing brand, Antoine has an overall vision of the conduct of any F&B project.
As of today, Antoine has been managing around 50 bar and restaurant openings. Turning ideas into a concrete realization, or transforming theory to practice has no secrets to him. .
FrAnck [email protected]
—Catering Expert
strong of more than 40 restaurant openings, in France and abroad, Franck has worked with some of the most reknowned Michelin starred French Chefs; such as, Alain DUCAssE, Joel ROBUCHON and Yannick ALLENO.
Today, Franck’s experience provides him with a strategic and transversal approach to the management of any F&B projects.
HiPPoLYte grAS [email protected]
—Project Manager
Hippolyte Gras joined Paris society Consulting in order to put her creativity to good use after having learned the different facets of catering, design and marketing during her studies at Ferrandi and Emlyon.
He developed his culinary expertise at Lenôtre and Le Crillon, his sense of hospitality at the Experimental Group and project management at Angelina Paris (Groupe Bertrand) as international Franchise Manager.
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I. KNOW-hOW
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II. ExpERtISES
AUDiT - CONsULTiNG ( ExPERiENTiAL / sTRATEGiC / OPERATiONAL / TECHNiCAL )
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II. EXPERTISES II. EXPERTISES
AUDIT
PARis sOCiETY CONsULTiNG experts evaluate the performance of the different services of an establishment.
contrActuAL eLeMentS• site visits (mystery client or official visit) • needs and context analysis• Constraints and objectives definition• Detailed audit debriefing • recommendations
F&B ScoPe AnALYSiS• Positioning & Pricing• relevance of offers• Quality of execution• relevance of tableware• Compliance with haCCP rules
out oF ScoPe F&B AnALYSiS• financial Performance• hr management• scenography
sound & light Designos&e and ff&esignage and frontage
• staff uniformsattitudeservice
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II. EXPERTISESII. EXPERTISES
PARIS SOCIETY CONSULTING offers tailor-made support in the following areas of expertise:
i - StrAtegY> market researchs> finance> Development
ii - exPerientiAL> Concept> scenography & staging
iii - tecHnicAL> Design & architecture> Back of house> front of house
iV - oPerAtionAL> f&B offers> human ressources
CONSUlTINg
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II. EXPERTISES
cOnSultIng
STrATegy1MArket reSeArcH & BencHMArkS• global or targeted f&B trends analysis
strong markers, leaders, details etc.
• Customer analysis Core target definitionCustomer expectations analysisBehavioural analysis
• Catchment area analysisf&B concepts & offers in the perimeterlocal consumption trendsgeomarketing analysis
FinAnce• Investment scenarios definition• Business plan creation• operating account creation • overall financial support
deVeLoPMent• Development project definition• repositioning an ongoing project• Creation and management of a project team• Definition and implementation of the target organization
financial target human Capital marketing tools
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II. EXPERTISES
cOnSultIng
experIeNTIAl2gLoBAL concePt ForMALizAtion• Proposal of different storytellings
• Writing the concept bookDefinition of storytellingDefinition of storylivingCreation of the executive summaryDetail of the typical Day Customer experience DetailPositioning of the offerDefinition of strong markers Definition of the visual and graphic identityDefinition of service rituals
ScenogrAPHY & StAging• artistic Direction
sound Design definitionlight Design definitionolfactory atmosphereartists to be programmed recommendationConnection with sound & light design expertsattendance at working meetings
• staff uniformsoutfits artistic identity definitionPutting in contact with adapted tailorsCoordination of pre-production work
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II. EXPERTISES
cOnSultIng
TeCHNICAl3deSign And ArcHitecture• Creation of the architecture «Design brief»• tender coordination for designer/architect• furniture and decoration recommendations • Participation in «Design» working meetings
BAck oF HouSe• kitchen plan creation• Bar plan creation• kitchen’s call for tenders coordination• Participation in «Boh» working meetings• Plant room implementation
Front oF HouSe• Definition of servuction• flow management analysis
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II. EXPERTISES
F&B oFFer deFinition• Bar & restaurant menus creation
structuring of offersmenu creation or co-creation with on-site teamCreation of data sheets recipiesVisit, follow-up and validation of offersorganization / presence to tastingsImplementation of pre-launch corrective actionsDefinition of the strategy and pricing policy
• tableware recommendation (os&e)Putting in contact with adapted suppliersmoodboard creationssourcing and presentation of samples
Hr• target organization chart definition• Creation of targeted position job offers• recruitment support• Definition of Charters of good Conduct
attitudetone & VocabularyBusiness speech & upselling
cOnSultIng
OperATIONAl4
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II. EXPERTISES II. EXPERTISES
pre-pArTNerSHIp
The audit or consulting phase of a site by PARis sOCiETY CONsULTiNG teams can become the first step of a longer collaboration with PARis sOCiETY.
Depending on the location and the potential of the site resulting from the consulting mission, a partnership can be envisaged through a management contract or a trademark license with PARis sOCiETY.
ExAMplES OF lOng-tERM cOllAbORAtIOnS —
conSuLtingAudit, creation and deployment of the concept
contrAct MAnAgeMentOver a defined period in order to consolidate
and validate the concept
trAdeMArk LicenceOver a defined period of time
II. EXPERTISES
III. MEthOdOlOgy
BRiEF - sTUDiEs - CONCEPT CREATiON - DEPLOYMENT - FOLLOW-UP
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III. Methodology
««
Our 360° vision allows us to intervene at all stages of the creation and deployment of a project.
This support is tailor-made and can be adapted to the depth of intervention that the client wants on his program, from the embryonic stage of the idea to the restructuring of a concept already deployed.
Franck Landragin
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III. Methodology
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III. Methodology
i - BrieFing & AuditS
FIRST CONTACT• Physical appointments and telephone exchanges• site visit • Explanation of the mission’s ins and outs• Definition of constraints and needs• sending as information as possible (e.g: Business Plan, Menu engineering, Plan....)
AUDITSA more or less in-depth audit of the existing system will be necessary, depending on the nature of the project.• strengths and Weaknesses Analysis of Existing (sWOT)• identification of potential strengths and risk areas• Analysis of the capacity to apprehend change
ii - BencHMArkS & FeASiBiLitY StudieS
CATChMENT AREA• Analysis of the business environment• Competitive analysis• Analysis of customers and their expectations
F&B TRENDS• Targeted monitoring of an area (e.g. Country, Continent, Instagram...)• Targeted monitoring of a type of cuisine (e.g. Wellness, Urban, Californian...)• Definition of development drivers
FEASIBILITY STUDIES• Definition and analysis of the different investment scenarios• Definition of the investment required for the potential profitability of the project• Analysis of the economic spin-offs and marketing of the project • Analysis of the capacity to become a destination place
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III. Methodology
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III. Methodology III. Methodology
iii - F&B concePt creAtion
STORYTELLING(S)• Presentation of one or more stories as an initial postulate• Deduction of the positioning, sensitivity and offer of the conceptThe chosen storytelling will be the common thread that must be found in all the components of the project.
«CONCEPT» BOOK• identity definition• Typical day and customer itinerary definition• F&B offers definition• Artistic direction and general atmosphere definition• Visual identity recommendation• Tableware definition• staff uniforms recommendation
DESIGN BRIEF(S)> ARChITECTURAL
Visual document to guide the designer on the desired client experience to open a discussion on his vision• Recommendation for the distribution of BOH and FOH spaces • Type of seating and tables desired (shapes, heights, specific features)• Capacity definition (e.g. bar/restaurant/ MICE rooms/ terrace...)• Moodboards of inspirations by space• Definition of constraints and needs according to the time of day
> SOUND ET LIGhT DESIGN• Musical and luminous atmosphere definition• Music recommendation according to spaces and schedules• Maximum decibel recommendation• Definition of light intensity according to the time of day
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III. Methodology
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III. MethodologyIII. Methodology
iV - concePt dePLoYMent
F&B MENUS CREATION> TURNKEY SOLUTIONS• Menu structures and content creation• Organization of tastings• Rectification following tasting• Creation and sending of data sheets recipes
or
> CO-CREATION • Creation of menu structures • Exchanges on the content with the team on site (chef / barman, etc.) • Presence during tastings• Report with post-tasting corrective actions
PROjECT MANAGEMENT• Putting in touch with experts (sound/light designer, suppliers, etc.)• Centralization and analysis of responses to calls for tenders• Participation in working meetings with all stakeholders• Participation in strategy meetings• Coordination and monitoring of the pre-launch work of the selected experts• Visit of the site during the works with report and recommendations
TEChNICAL IMPLEMENTATION• Creation of Kitchen plans• Creation of Bar plans• Listing of necessary material• Recommendation of suitable suppliers• Analysis and follow-up of «Back of House» plans
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III. Methodology III. Methodology
V - PoSt-oPening FoLLoW-uP
ANNUAL FOLLOw-UPRecurrence to be defined depending the project• 360° control of the maintenance of the concept’s standards• Audit of the concept on site (Project Manager + Chef)• Tasting of the entire menu or part of it as required• Corrective actions in live• sending of detailed reports (Scope F&B and non-F&B)• Recommendations for non-compliant elements
These follow-ups may take the form of mystery client audit or official visits.
TRACKING TOOLS• implementation of monitoring and control tools (process sheets, Excel etc.)
PUNCTUAL TRAINING• Organisation of «training» sessions (day or 1/2 day) about the menu created
by one of our chefs, on site or in one of our establishments.
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III. Methodology
5IV. AchIEVEMEntS
THEY TRUsT Us - ONGOiNG PROJECTs
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innovation lab
thEy tRuSt uS—
Loulou Ramatuelle
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thEy tRuSt uS—
Le Scribe *****, Paris 9th
PARis sOCiETY CONsULTiNG accompanies the mythical Hotel du scribe in the piloting of the redesign of the restaurant and cocktail bar, to becomes once again a destination for Parisians.
From the search of an identity thanks to the proposal of storytelling, to the successful creation of the bar and restaurant menu, from the names of the cocktails to the organization of a tasting and the creation of the technical sheets, the PsC team intervenes at 360° on this ambitious project.
Bar menu creation(Recipes & tasting)
Staging definition(Brief Sound & light design)
«Riviera» Identity creation(storytellings, positioning)
F&B offers definition
Uniforms BriefScenography
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LouLou Ramatuelle
PARis sOCiETY CONsULTiNG takes into consideration the issues related to an F&B offer dedicated to a new strong identity at the beach: investments, customer expectations, logistics, stock management, legal constraints, recruitment, employee profile, communication etc.
These specificities have already been studied and successfully overcome during the development of the emblematic Parisian restaurant «LouLou» as a summer residence concept in Ramatuelle near saint-Tropez.
LouLou Paris - Jardin des Tuilleries LouLou Ramatuelle
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jO&jOE Gentilly
PARis sOCiETY CONsULTiNG has been requested to structure and define the F&B identity of the JO&JOE lifestyle economic brand in order to make it distinctive and duplicable.
The support continued with the deployment of the brand’s first urban flagship, located in Gentilly close to Paris.The work of PARis sOCiETY CONsUTLiNG took concrete form with the creation of the brand’s F&B Manifesto and works on many aspects of deployment with the kitchen designer and the Accor project team.
Technical suppor to the Gentilly JO&JOE deployment
(BOH plans F&B space, kitchen equipment advice)
Staging recommendation(atmosphere, sound & light design)
Definition of Gentilly’s F&B offers(menu structure, contents, showcooking)
Manifesto F&B creation(Customers, Strong markers, Offers by schedule, Wording
Servuction, Attitude, Tableware...)
F&B identity coaching(Storytelling, Positioning)
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PARis sOCiETY CONsULTiNG proposes to a 4* hotel located in the hypercentre of Paris that it F&B space become a spectacular destination on its own. A new brand with a strong identity has been created, housing 5 distinct and complementary spaces: 2 restaurants, 1 bar, 1 patio and 1 terrace on 1500 sqm.
From the identity proposal to the future operational deployment and the creation of technical plans, PsC supports the owners and stakeholders in all aspects of the project.
Technical support(Business Plan, architecturezoning, BOH plans creation)
Staging definition(Sound & light design, uniforms)
Creation of the «Circus» identity(storytelling, positioning)
Definition of F&B offers(menus structure, contents,
showcooking offers)
Artistic Direction(scenography, live music,
Tableware sourcing)
[cOnFIdEntIAl]
New F&B lifestyle brand
Technical support(Architectural design brief
BOH plans creation)
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New lifestyle hotel brandNon-contractual pictures
PARis sOCiETY CONsULTiNG assists many operators in the definition of a new hotel brand that will subsequently develop worldwide. This is the case for an ambitious project on a new lifestyle brand which PARis sOCiETY CONsULTiNG imagines the guidelines and the identity of the innovative F&B space. This ambitious project, based on well-being, is approached in its entirety, from the creation of the brand to the anticipation of its duplicability in different continents, despite a significant local implementation.
[cOnFIdEntIAl]
Technical support(Architectural design brief
BOH plans creation)
Staging definition(Brief Sound & light design, uniforms)
Creation of the «Wellbeing» identity(storytelling, positioning)
Definition of F&B offers(menus structure, contents,
showcooking offers)
Duplicability of the conceptGlobal Guidelines &
Local specifics
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PARis sOCiETY CONsULTiNG is assisting a Parisian independent hotel owner in the redesign of his 3* hotel into a 4* lifestyle hotel. The mission consist to accompany the owner and stakeholders on all aspects of the project up to the opening: creation of the identity of the arty dining bar «Hey Honey», structuring of the menus, definition of the positioning, analysis of the catchment area, creation of the call for tenders, architectural project meetings attendance etc.
Technical support(Architectural support zoning,
creation of Back Of House plans)
Staging definition(Sound & light design, uniforms,
tableware)
Accompaniment in the creation of the identity of the hotel and creation
of the identity of the F&B space (storytelling, positioning)
Definition of F&B offers(menus structure, contents)
Strategic support(Catchment area analysis,
5 years Business Plan creation)
“hey honey” Dining Bar from Maison Mère**** - Paris 9th
Non-contractual pictures
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14%
22%
9%
21%
9% 2%
POIDS DES CA EN % - PROJECTION PSC
Petit-déjeuner
Restauration midi
Restauration soir
Bar
Banquet + Location salle
Location de salle
Divers
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TRIBE hôtel
PARis sOCiETY CONsULTiNG supports the marketing team in charge of the creation and duplicability of the TRiBE hotel brand on the common area called «social Hub»
The objective of this collaboration is to bring out identity markers that will punctuate the customer experience throughout his journey in the common space, and to concretize this work during the opening of the TRiBE Batignoles in Paris.
Support for the implementation of servuction at the TRIBE Batignoles (Paris)
Analysis on the possibilities of digitalized servuction within the Social Hub
Creating strong markers that distinguish the customer
experience
Definition of positions and identity profiles specific to TRIBE
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As part of a major urban development project in Bagnolet, planned for 2024, the area in which the Novotel hotel is located is undergoing a major change in its environment.
To take advantage of this business development opportunity, the hotel is considering rethinking its F&B offer and common areas. To be able to adapt its support offer as well as possible and to understand the current and future district, PARis sOCiETY CONsULTiNG has carried out an in-depth feasibility study. This study has helped to better define the F&B offer adapted to the neighbourhood and to anticipate future changes.
Definition of investments(creation of scenarios
feasibility study)
Structuring the Business Model(Business plan, zoning)
Analysis of the existing situation(Structural, HR, Offers, Revenues)
Recommend F&B offers(bar, restaurants, coffee shop)
Competitive analysis(benchmark, target clientele,
F&B trends)
S W
o T
23%
14%
22%
9%
21%
9% 2%
POIDS DES CA EN % - PROJECTION PSC
Petit-déjeuner
Restauration midi
Restauration soir
Bar
Banquet + Location salle
Location de salle
DiversNovotel Paris Est
Technical support(BP, Brief archi, zoning, BOH plans creation)
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Structuring the Business Model(Business plan, zoning)
Sofitel & Novotel Marseille
As part of the global overhaul of the F&B areas in the Novotel and sofitel hotels located in Marseille, the 2nd, 3rd and 7th floors restaurants are being redesigned (2 restaurants with cocktail bars and 1 coffee shop).
Paris society Consulting was asked to help define the concepts and identities of the three F&B infrastructures in order to create a lively customer experience from morning to night.
Technical support(BP, Brief archi, zoning, BOH plans creation)
Staging definition(Brief Sound & light design, uniforms)
Definition of R+2, R+3, R+7 identities(storytelling, positioning)
F&B offers definition(menus structure, contents)
In-depth market research(F&B trends, catchment area,
investment scenarios)
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v. ContaCt
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hYDE Beach Cannes
With a partnership between sBE & Accor, a new F&B concept on the private beach of the Grand Hotel on Cannes opens under the name Hyde Beach.
PARis sOCiETY CONsULTiNG assisted the Accor team on the identity and positioning of this new concept in order to clearly define the storytelling and storyliving specific to Hyde Beach Cannes.
Digital strategy definition Staging definition(Brief Sound & light design,
Party, uniforms)
Catchment area analysis Definition of Identity(Storytelling, Positioning)
Attitude charter book withattitude & upseling
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v. ContaCtv. ContaCt
A ProJect?
ConsultIng@ParIs-soCIet y.Com
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