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La Galette Creperie Bistro Bar ,[object Object],[object Object],[object Object]
Table of Content ,[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],La Galette 4 Key  Pillars   Values Bar Creperie & Bistro Entertainment
The Te am of La Galette ,[object Object],[object Object],[object Object],[object Object],[object Object],Strictly Confidential Information - Do not share or copy
[object Object],The Te am of La Galette Robert Sondheim; General Manager La Galette . Jérôme Caroff: Maitre Crêpier & Chef  Jérôme, a pure Breton from Brest, has been a crepe maker for over 10 years and a restaurant professional for more than 15 years.  He is very experienced  in how to manage and run a kitchen and a crepe-making station.  He participated in the successful launch of several crêperies in France and in Spain.  As the Maître Crêpier at La Galette , Jérôme runs stock management, preparation,  and running of all sittings at the 360  Jérôme is also a Celtic music expert and supervises the musical selection at La Galette.
Advisory Team ,[object Object],has 20 years of Restaurant operation experience in the ¨Pacific NorthWest.  He helped develop the concepts for Cucina! Cucina!,  Dragonfish Asian Café, Daniel’s Broiler, The Parlor Billard,  and many others.  Arnold is involved in every aspect of the concept and planning for La Galette.  www.restaurantgroup.com ,[object Object],Bertrand is a French-born American chef who has a passion to share his knowledge and love of his native country. Living in Seattle, he is a Cordon Bleu-trained chef who began his business,  Bertrand Chez Vous , in 1995.  Along with offering his hands-on  Cooking Together Parties,  he introduced his unique  Gastronomic Tours to France with Bertrand  in 2000. He belongs to a number of professional culinary associations that include The International Association of Culinary Professionals, the Washington State Chefs Association, the James Beard Foundation and is President of the Seattle Chapter of La Confrérie de la Chaîne des Rôtisseurs.  www.bertrandchezvous.com
The Venue -La Galette will take over existing Rosebud Bar & Restaurant. -At the heart of Capitol Hill’s Pike/Pine corridor, La Galette will be nestled among a thriving community of independent theatres, galleries, shops and hip nightspots.
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],Why buying Rosebud for La Galette market entry makes sense
The Capitol Hill Demographics Source:   Demographic data © 2007 by Experian/Applied Geographic Solutions. The highest density residential area on the WestCoast, Capitol Hill demographic  offer the sweet spot for restaurant and bar businesses :  -highly educated, high income singles or Dinkies
The financial model ,[object Object],[object Object],[object Object],Strictly Confidential Information - Do not share or copy Source : NRA
Financial projection  for the Seattle pilot site ,[object Object],Strictly Confidential Information - Do not share or copy
La Galette Hub and Spoke Model  structure: -one flagship unit in city center -smaller units in active neighborhoods -portable units for special events and    private places (business, transit stations,    schools) Strictly Confidential Information - Do not share or copy ” 10 sites in 1 city is better than 1 site in 10 cities”   -maximize brand equity building  -enable efficient people management    and load balancing between sites -effective growth management La Galette  Hub and Spoke mode for  Development plan
La Galette Crêperies: 3 sizes fit all! Strictly Confidential Information - Do not share or copy La Galette - Flagship -Location:  City Center-   Vibrant neighborhood -Seating : 100-200 people - Staff:  10 - Investment:  300-800 K$ - Annual Revenue : 700-  1800 K$ La Galette Neighborhood - Locations: all types of  Neighborhoods -Seating : 40-70 people - Staff:  4 - Investment: 100-300K$ - Annual Revenue  : 300-   500 K$ La Galette Express -Locations:  Private events,  Sport venues, transit building  - Seating : take-away,  catering - Staff:  1 - Investment:  8K$ - Annual Revenue : 30-40K$
[object Object],[object Object],[object Object],[object Object],[object Object],Strictly Confidential
Appendix ,[object Object],[object Object],[object Object],[object Object],[object Object]
Top US Restaurant market Per Capita spending  Source: NRA – Restaurant.org
  Overview of the restaurant  market in the US  ,[object Object],[object Object],[object Object],[object Object],[object Object],Strictly Confidential Information - Do not share or copy
  Seattle is a great fit for La Galette ,[object Object],[object Object],[object Object],[object Object],Strictly Confidential Information - Do not share or copy
La Galette products ,[object Object],[object Object],[object Object],[object Object]
Introducing Buckwheat  ,[object Object],[object Object],[object Object],[object Object]
The makings of the crepes at La Galette : ,[object Object],[object Object]
La Galette fillings  ,[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Amuse Galettes  Amuse Bouches
Assiettes Fromages Charcuterie
Les  Galettes  et Crepes 
Moules Frites, Plat du jour,..
Crabe Marteau
The Universe of La Galette ,[object Object],[object Object],[object Object],[object Object]
Music programming ,[object Object],[object Object]
 
Photo and Painting gallery ,[object Object],[object Object]
 
 
 
 
A little background on Brittany ,[object Object],[object Object]
A little background on Brittany ,[object Object],[object Object]
A little background on Brittany ,[object Object],[object Object]
Values from Brittany  have universal appeal in world of constant change and incertainty ,[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object]

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La galette sept10

  • 1.
  • 2.
  • 3.
  • 4.
  • 5.
  • 6.
  • 7.
  • 8. The Venue -La Galette will take over existing Rosebud Bar & Restaurant. -At the heart of Capitol Hill’s Pike/Pine corridor, La Galette will be nestled among a thriving community of independent theatres, galleries, shops and hip nightspots.
  • 9.
  • 10. The Capitol Hill Demographics Source: Demographic data © 2007 by Experian/Applied Geographic Solutions. The highest density residential area on the WestCoast, Capitol Hill demographic offer the sweet spot for restaurant and bar businesses : -highly educated, high income singles or Dinkies
  • 11.
  • 12.
  • 13. La Galette Hub and Spoke Model structure: -one flagship unit in city center -smaller units in active neighborhoods -portable units for special events and private places (business, transit stations, schools) Strictly Confidential Information - Do not share or copy ” 10 sites in 1 city is better than 1 site in 10 cities” -maximize brand equity building -enable efficient people management and load balancing between sites -effective growth management La Galette Hub and Spoke mode for Development plan
  • 14. La Galette Crêperies: 3 sizes fit all! Strictly Confidential Information - Do not share or copy La Galette - Flagship -Location: City Center- Vibrant neighborhood -Seating : 100-200 people - Staff: 10 - Investment: 300-800 K$ - Annual Revenue : 700- 1800 K$ La Galette Neighborhood - Locations: all types of Neighborhoods -Seating : 40-70 people - Staff: 4 - Investment: 100-300K$ - Annual Revenue : 300- 500 K$ La Galette Express -Locations: Private events, Sport venues, transit building - Seating : take-away, catering - Staff: 1 - Investment: 8K$ - Annual Revenue : 30-40K$
  • 15.
  • 16.
  • 17. Top US Restaurant market Per Capita spending Source: NRA – Restaurant.org
  • 18.
  • 19.
  • 20.
  • 21.
  • 22.
  • 23.
  • 24.
  • 25. Amuse Galettes Amuse Bouches
  • 27. Les Galettes et Crepes 
  • 28. Moules Frites, Plat du jour,..
  • 30.
  • 31.
  • 32.  
  • 33.
  • 34.  
  • 35.  
  • 36.  
  • 37.  
  • 38.
  • 39.
  • 40.
  • 41.
  • 42.

Notes de l'éditeur

  1. La Galette is a new food business venture aimed at becoming the leading brand and operation of the under-served and fragmented segment of crêperies which is expected to grow significantly in the next years: crepes product offerings mesh very well with new market demands.
  2. - La Bretagne, (Brittany) is situated in the Northwestern part of France. It is a Celtic region, culturally close to Wales, Ireland and Scotland. Brittany is made up of two general areas: the coastal area (called Armor ) and the inland (called Argoat ). Each area is proud of its strong identity. - The heritage of the Celtic culture in Brittany is huge and goes many centuries back: menhir from megalithic times; Arthurian legends; early Christianization; centuries of resistance to a centralized French regime; long tradition of sailors, fishermen and explorers. All these have provided a unique Celtic culture in Brittany which is still very vibrant today in every aspect of arts. This is why ; although very grounded in a territory, the Celtic culture has a universal appeal.