Restaurant Concept Design & Development Project
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 Paris
Paris, the world’s number one travel destination, and capital of design, fashion, luxury and fine art. Home to the world’s most famous palace hotels and the mecca of modern lifestyle hotel design, Paris is the place to discover the world of hotels and design.
During the Hospitality Week in Paris you will visit hotels and restaurants such as:
- Distinctive palace hotels like the Ritz, Hôtel de Crillon, the Plaza Athénée, the Meurice, the Bristol, etc.
- New boutique hotels like the Sinner, the Brach, the Grand Pigalle Hotel, the Banke, etc.
- Disruptive hotels like Citizen M, Mama Shelter, the Generator, etc.
- Gastronomic restaurants like Aléno at Pavillon Ledoyen, Alain Ducasse at the Meurice, Sur Mesure by Thierry Marx, etc.