WWe are a 4 star restaurant that also enjoys a 2-star rating in the Michelin Guide; this proves that we are actually a luxurious restaurant with dishes that are renowned for their quality. We offer our patrons two rooms that are tastefully furnished and decorated, to respect their privacy. The atmosphere is also very cozy and warm. We also have a terrace opening onto the gardens which gives a good view on a sunny day. We attach great importance to decoration which is one of the reasons behind customer loyalty and a way to attract new customers. Thus, the predominant colors used for decoration are brown and green anise. Brown is a warm color that evokes stability, balance, well being, confidence and serenity.
It is a color that is reassuring. Green evokes a sense of calm and serenity. The idea is to create a favorable place to relax, so that people are much more sensitive to the flavors in the food. We are located at Place Vendome in Paris, which is a popular place with tourists. Our quality is exceptional both in terms of service and food. Despite these unique selling features, competition in this market segment is very strong.
We can cite a few competitors: The Fountain of the Arts, The Purple, Chez Yorejina. The concept of our restaurant involved taking over a dying restaurant and then transforming it into an upscale restaurant in gastronomy, luxury and refinement, in the capital. The first objective is to attract new customers and increase awareness of the restaurant without lowering the quality of our products and services. The second objective is to stand out from the competition.
The target consumer base of the restaurant includes yuppies and people with high purchasing power. Brand perception is all about how the target views the restaurant. The objective of the restaurant is to ensure that customers view the restaurant as one that offers quality products. We want our existing and prospective customers to view us as a luxury restaurant, that is sophisticated, friendly without being obsequious. We also want them to see that our quality of service is impeccable.
"Thousand and one treasures for your exclusive tasting sense - the key message is that our restaurant primarily offers refined dishes that will delight customers. This is an invitation to explore a profusion of tastes and flavors. In addition, it evokes the idea that the customer will be treated as a true king when he comes into our restaurant.
Celebrities who have already visited our restaurants are emblematic of our good tastes - Nadine de Rothschild, Sonia Rykiel, Jean Paul Gaultier, Monica Belluci and others. People in power including Bertrand Delanoe, Francois Fillon, have also been the patrons of our business.
The restaurant is ranked in the Michelin guide; thi serves as a guarantee of quality. Our 4-star also proves the worth of our high-quality meals as well as our servers, and chefs. Our cooks and waiters are recruited from Maxim's in Paris and the Institute of Paul Bocuse.
Tags: Gold Star Restaurant, Target consumer base of premium restaurants, Michelin Guide
[...] Moreover, it evokes the idea that the client is a true king, when it comes to our restaurant. Evidence • Celebrities who have recognized tastes have already come to our restaurant such as Nadine de Rothschild, Sonia Rykiel, Jean-Paul Gaultier, Monica Belluci and more. People such as Bertrand Delanoe, Francois Fillon have also come, which shows our pledge of trust, intimacy, and also know- how. • We are ranked in the Michelin guide, which is a guarantee of quality. Our 4-star meals also prove our high quality, and that of our servers, and our cooks. [...]
[...] Thus we had taken the lead over others. However, the fact that competition was catching up, affected factors other than the selling prices of menus. So, we mainly used the competitive studies, and satisfaction surveys to help us position ourselves as we should, and play slowly on budgets to see the evolution. This is a real investment that has served us well throughout the 5 years of experience. Thus, we have increased the budgets, to actually increase satisfaction, which for us is the main attraction of a restaurant, or business in general. [...]
[...] We give great importance to décor, which is one of the drivers of customer loyalty and a way to attract new customers. Thus, the predominant colors are brown and lime green. Brown is a warm color that evokes stability, balance, wellbeing, confidence and sincerity. This is a color that is reassuring. The green brings a sense of calm and serenity. The idea is to create a favorable place to relax, so that people are much more sensitive to flavors. We are located at the Place Vendome in Paris, a famous place. [...]
[...] `We therefore chose to play on the public standing. All our marketing mix policies that followed would do battle with this choice. We can see that the people still standing has declined by 5 percentage points between year 2 and year 5. Despite this we still decided to stay in the luxury segment, as the most important thing in running a restaurant is consistency. Axis Communications The standard population has a lot of expectations because it is very demanding and fussy. [...]
[...] This was due to good cash flow, generated in a year. However, we ended up with a negative cash flow, due to improper assessment of corporate taxes. In three years we withdrew € to repay the overdraft and the bank charges on the overdraft. In the fourth year we have made a new investment of € to use our cash, according to our forecasts. In the fifth year, we once again invested € Aggregate Money Money interest Accrued investment placed withdrawn earned interest Treasury We had rather misjudged the cash over five years. [...]
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