Restaurant Concept Design & Development
Throughout the semester, you will work in teams to design and develop a viable Concept Restaurant.
At the end of the semester, you will test your concept with a PoC, a pop-up restaurant with eight covers per service managed over a two-day period. Working with students from Institut Paul Bocuse’s Master’s in Culinary Leadership & Innovation who will shoulder the main responsibility for food production, you will create the menus, design and décor for a realistic and viable restaurant, refining and improving the concept through the two days of trials.
Your concept will be supported by a fully researched and detailed business plan, providing insight into the financial and marketing feasibility of your conception.
Hospitality Week in London
During your week in London you will discover the current and upcoming trends in the hospitality industry. In a city that isn’t afraid to innovate and push boundaires, you will visit and learn about trendy boutique hotesl (e.g. Blake’s and Sanderson, the Ned, the Rosewood, the ANdAZ, the Kimpton Fitzroy), disruptive new formats (Ace Hotel , the Hoxton, the Good Hotel , the London Standard, etc.), trendy restuarants (Sketch, Zuma, Park Chinois, the Coal Office, etc.) and also legendary palace hotels (Dorchester, Claridge’s, the Savoy, the Ritz London, etc.).