You’re a Restaurateur!
An all out melee of menus, maitre ds and melon souffles.
What is it?
With customers crying out for more of your famous Duck L’Orange and the waiters arguing over the accuracy of the wine list for the third time in an hour, you can’t help but notice that the painting of the sinking ship adjacent to the large party of Navy Officers probably wasn’t the best choice in decor....
Stress levels are rising and it’s up to you to make this eatery a success - You’re a Restaurateur!
How does it work?
You’re a Restaurateur! puts teams in command of their own restaurants. This includes planning and managing the financial, culinary, aesthetic and marketing aspects of the establishment.
Teams are set the task of creating a restaurant in line with great customer service and specified company values. Each team is allocated a different ‘customer’ whom they then interview. This interview session uncovers clues about each customer’s personality, tastes, likes and dislikes. Using this information, the teams can begin to plan and design a restaurant to match their customers’ needs.
The challenge is split into two sections; firstly some preliminary restaurant planning before teams take on the main preparation, cooking and serving.
Team members’ roles are assigned - including leader, financial planner, interior designer and lead chef.
Each team is allocated a specific budget, which they can decide to use on various ingredients, theming, props, decorations and advice from a professional chef.
With the acquired items, teams then concoct a marketing strategy to promote the restaurant, as well as designing their restaurant’s decor, creating the menus and selecting appropriate wines (with advice from the maitre d).
The challenge concludes with the preparation, cooking and serving of the teams’ menus to their given customers.
Whose restaurant will provide its customers with the perfect dining experience?
Who is it suitable for?
All ages, genders and business backgrounds
Teams needing to work together to achieve a goal
What are the benefits and outcomes?
A truly unique culinary experience
Opportunities to learn and network
Improved customer service
Delegation, communication and leadership skills
The ability to work to a deadline
An event that allows the group to achieve a common goal
Enhancements and options
Feature a celebrity chef to coach the teams – Ainslee Harriott or Paul Bloxham are only a phone call away
Include built in ‘stress situations’ to test the teams’ competencies, ability to improvise and skills under pressure. These situations could involve incidents such as the infamous customer complaint about a fly in the soup etc
Facilitators can update and debrief the teams to highlight key business messages and cement valuable lessons
Capture the day on video for an entertaining edited memento and a reminder about the potential of team work
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Timing and Logistics |
| Number of People | 6 - 100 or more |
| Duration | 4 hours - full day |
| Venue /Setting /Logistics | Indoor |
| What we Supply | Chef, maitre d, ‘customers’, all ingredients, wines, theming, props and decorations. All necessary items for designing menus and marketing collateral. Pre event planning and on site management. |
| Pricing | On Application |
| Health and Safety | Risk Assessed, £10million Public & Product Liability and Professional Indemnity Insurance. |
For further details simply call us on 01438 861 872 or contact us [here].
Listen Create Exceed
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