Leading Concepts
Elected:
The three hippest
new restaurants in France
Last March over 400 professionals from the French Foodservice Industry elected the
trendiest restaurants in France for the year 2010. Take a look at the videos of the prizewinning concepts.
The winners:
1. Golden Palm: La Rue Le Bec (Lyon)
2. Silver Palm: PB2 (Paris, Neuilly)
3. Bronze Palm: Joe Carpa (Nantes)
Since 1995, Leaders Club France organizes a ceremony - the ‘Palmes de la Restauration’ – to award the most creative concepts of the year.
Click on the ‘facts & figures’ button to learn more about the financial and operational details of the concept. Like e.g. total investments, monthly sales and average ticketprice.
Daniel Majonchi is president of the
International Leadersclub
LA RUE LE BEC
Is it a supermarket or a restaurant? It is both. On 2.000 square meters ´La Rue Le Bec´ gathers a bakery, a fruit & vegetable shop, a flower corner, a hotel suite, a wine bar and a ‘Brasserie’. The brasserie was designed by Nicolas Le Bec who owns a two-stars Michelin restaurant in Lyon;
43, quai Rambaud,
69002 Lyon
www.nicolaslebec.com
KEY FIGURES LA RUE LE BEC
Opening: September 2009
Owners: Nicolas Le Bec
Surface: 2.000 sqm²
Seats number: 400 indoor - 100 outdoor
Opening days: 7/7
Covers/day: 600
Average check: 35 €
Monthly sales: 450.000 €
Total Investment HT: 4 Milion €
F&B costs: 28%, Labor costs: 36%
PB2
The idea behind the PB2 (like Paris-Brussels 2) is ‘transparency’. The food is served in unusual glass containers that we normally find in flower shops. The menu concept is a choice of two or three tastings from three categories (meat & fish, pasta & vegetables).
3, rue des Huissiers
92200 Neuilly-sur-Seine
www.pb2.fr
KEY FIGURES PB2
Opening: September 2009
Owners: Michel Van Houcke, Grégory Jaspar, Caroline Colson, Arnaud Thonon
Surface: 400 sqm²
Seats number: 80
Opening days: Monday to Friday
Covers/day: 80
Average check: 25 € (lunch) - 45 € (diner)
Monthly sales: 60.000 €
Total Investment HT: 850.000 €
F&B costs: 33%, Labor costs: 30%
JOE CARPA
It’s a neo-brasserie with three collections of recipes, that are easy to prepare and to serve. Carpaccio (18 items), Tartare (6 items) and the signature dish “the Tre Cento Venti”. The last is a tender piece of beef grilled on a terra cotta plate preheated at 320 degrees and displayed on the customer table.
6, rue de l’Héronnière
44000 NANTES
KEY FIGURES JOE CARPA
Opening: August 2009
Owners: Benoît Kersulec
Surface: 320 sqm²
Seats number: -
Opening days: 7/7
Covers/day: 115
Average check: 22 € (lunch) - 34 € (diner)
Monthly sales: 90.000 €
Total Investment HT: 510.000 €
F&B costs: 24%, Labor costs: 34%
GOLDEN PALM
SILVER PALM
BRONZE PALM
eerdere
edities
tell a
foodfriend
By Daniel Majonchi
http://www.shootmyfood.net/m/magstream/shootmyfood/content/link.php?url=http://www.indigofood.com
http://www.shootmyfood.net/m/magstream/shootmyfood/content/link.php?url=http://www.bullerei.de