Creation of the bistro Le Béret

Notre approche

• 01

  Benchmarking & F&B concepts

  After scoping out the local market and competing offers nearby and internationally, DUCASSE Conseil created different F&B concepts for a clubhouse, brasserie, bar and music hall.

• 02

  Review of plans and equipment

  DUCASSE Conseil reviewed the layout of the kitchens and back of house. Based on the concepts created, we also compiled a list of all the equipment and materials needed.

• 03

  Business plan and staffing needs

  DUCASSE Conseil reviewed all of the financial hypotheses and projections ahead of the project. We also carried out staff projections and determined staffing needs, defining job descriptions and distributing responsibilities.

• 04

  Recipe creations

  DUCASSE Conseil’s consultant chef created new recipes to meet the expectations of an international clientele.

• 05

  Assistance for the opening

  From training kitchen staff, front-of-house staff, bar staff and sommeliers through to being present for the soft and grand openings, the DUCASSE Conseil project team’s experts were on hand to support the staff on site.

• 06

  Menu updates and quality follow-up

  DUCASSE Conseil regularly carries out quality controls to maintain the quality of service and ensure that recommendations are followed. It is important to update the menu to keep the culinary choices relevant. DUCASSE Conseil’s consultant chefs review the menus on a seasonal basis, incorporating customer feedback.