Designing the restaurant and finding the perfect location
Color, décor, lighting, music, aroma, restrooms, layout, seating capacity, heating and ventilation, kitchen design
Presentation in 3D
Deborah, Léa, Lisa, Céline
Discovering the historical roots of Italian and Neapolitan cuisine
How did the historical background influence Renata’s ideas and recipes?
The basics: pasta, tomatoes, vegetables, seafood, cheese…
The creation of the restaurant concept and theme
Alana, Armelle, Nora, Alba
Introducing the Trèfle Rose organization
Objectives: facilitate the integration of employees with disabilities and encourage diversity in the workplace.
Workplace adjustments and adaptation
Nicolas, Clémence, Émeline
Drafting the menu
Menu design, layout, colors, fonts, sections, descriptions…
Menu items, pricing. Specialty menus, vegetarian or vegan menus. Take away menu.
Interview with Renata
Hugo, Aurélien, Margaux, Sarah
Creating the restaurant business plan
Logo, concept, sample menu, service, management team…
Cooking with people with Down Syndrome:
Creation of specific recipes / Selection of ingredients / Costs
Benjamin, Florian, Johanna, Océane
Defining the restaurant target market
Demographics (age, income, education…), behavior (spending habits, digital behavior…)
Creation of a questionnaire / Street interviews
Making Italian pasta recipes
How to cook Italian pasta; a step-by-step guide.
Description of ingredients, sauces.
A recipe video
Élodie, Harold, Célia, Zoé
Building an effective marketing strategy
Monitoring a strong social presence
Adding visual content and foodie photos
Offering customers a loyalty program / Partnering up with online food apps
Lorenzo, Maxime, Alexandre, Audrey
Last edited: 14/04/2019