After four days of service, the two pop-up restaurants Primal and Heat’n’Surf, created by our 2nd year students on the Bachelor’s in International Food Service Management, have closed their doors. From the Neolithic period to a tropical environment, the concepts dreamed up and developed in their entirety by our students charmed and surprised their guests.
CREATING A VIABLE RESTAURANT CONCEPT
Our students were tasked with creating their own restaurant from scratch. From the concept to the business plan – they needed to cover all fronts.
Instructions for the project :
- Immerse diners in a unique, innovative and global experience, from the plates to the decor, taking advantage of the multi-sensory room available on campus
- Create a restaurant concept that is viable both organisationally and financially
The students, supported by the teaching teams, then had the opportunity to work on the different aspects of creating a restaurant:
- Defining a concept, creating a brand image with a communications strategy;
- Creating a menu and a coherent pricing strategy;
- Finding partners and establishing commercial relationships for the decor, tableware and all the needs of the restaurant;
- Setting up and optimising the human resources planning;
- Meeting safety standards.
Theory became practice over four days of opening and eight services in real-life conditions, where the students faced the challenge of truly managing their own restaurant.
Eight services to share a unique dining experience with their customers, proposing the dishes they had created and ensuring top-quality service. Eight services designed, in addition, to develop the interpersonal skills essential to their future career, with a special focus on communication and team management.
Two restaurants, two atmospheres
primal, a neolithic restaurant
Primal was a raw restaurant, with a wild spirit and a Neolithic-inspired menu. Why Neolithic? Because it represents the period when we consumed produce in a simple way, and when we first experimented with cooking. The menu created included bone marrow, ham on the bone, venison and snails.
A restaurant where the scents and the sounds propelled diners into a wild and somewhat remote natural setting!
heat’n’surf, tropical vibes at the institute
Heat’n’Surf restaurant transported its guests to the most beautiful waves in the world. A restaurant on the beach, with a menu that offered a culinary surf around the most impressive waves of the Pacific, Atlantic and Indian Oceans.
And that little extra touch? A cabana at the entrance to the restaurant where diners could enjoy a drink before their meal, or simply relax after work in a laid back and informal atmosphere.
Understanding the challenges and realities of creating a restaurant is an essential learning process for these Bachelor’s students in International Food Service Management, 30% of whom already want to become entrepreneurs and one day head up their own establishment. They can also avail of a dedicated 4th year specialisation in Restaurant Business Management and Entrepreneurship.