Proposed Changes for NECI on Main

1. A Kitchen Management Project By Grant Klover Proposed Changes for NECI on Main

2. The Project Goals of the Project The Idea Pros Cons Old and New Floor Plans Cost Projected Sales Further Improvements Plan to Phase in Conclusion Table of contents

3. NECI on Main Restaurant Redesign. • Students will work with Kevin O’Donnell and Esteban Guevara with a budget of $100,000; on exploring the feasibility of moving the bar from the Chefs Table down to the main floor of NECI on Main, and creating a more open design for the Chefs Table as an event focused dining space. This creates possibilities for swapping Tapas and Farm to Table Dining locations and may have kitchen implications. The Project

4. To come up with an idea that will present the best solution to fit within the following criteria: • Educational Impact • Sales (potential) • Volume (potential) • Demand (potential) • Staffing (will staffing needs change or stay the same) • Diversity/ flexibility • Catering Goals of the Project

5. Move the Bar down from Chef’s Table to the Main Floor Fill the hole between the Main Floor and Basement Switch service of Tapas to the Main Floor and Farm to Table to the Basement Remodel Chef’s Table to be a more open catering space The Idea

6. Opens up CT to bigger catering/ meeting events The demand for F2T would be “artificially” increased because of less seats Tapas has the potential to do 53% more business because of gaining more seats Filling the hole between floors gives a greater separation of space by helping decrease the noise level between floors Because of bar placement the main floor will potentially look busier from the outside Farm to Table would be more intimate/private dining Remodel’s attract new attention from the general public Pros

7. The market may not support a “white table cloth” or a higher average check for Farm to Table The basement will discourage large parties from eating Farm to Table, as it is harder to accommodate them Farm to Table will be “hidden” like Tapas is now and could see a decrease in business Construction on the main floor and filling the hole between floors would cause the restaurant to close Potential for confusion with long time guests if not marketed correctly Unless it is marketed better Catering currently doesn’t have the business to support a remodel Cons

8. Current NoM Floor Plan

9. New NoM Floor Plan

10. Current CT Floor Plan

11. New CT Floor Plan

12. All cost are Estimated Projections given to us by Eric Seidel: • Move the Bar down from Chef’s Table to the Main Floor ($25-30,000) • This does not include an estimate on new carpeting or any other décor changes • Fill the hole between the Main Floor and Basement ( about $10,000) • Even if filling the hole only grants the main floor an additional 5 seats it would only take 87 turns at Tapas current check average of $23 to have this project pay for itself. • Remodel Chef’s Table to be a more open catering space ($5-10,000) • Once again this does not include an estimate for carpeting or décor changes Cost

13. Projected Sales • These Charts are based on a 5 month average from October 2011, and the previous 4 months of 2012 (Jan, Feb, March, and April)

14. Build a catering/finishing kitchen upstairs (2nd floor) • If F2T is showing profitable sales, switch where F2T and catering/meetings events are located • This gives F2T more seats and it’s own entrance so it can be a stand alone restaurant • Weatherize Patio for year round service Further Improvements

15. Phase 1 (minimum cost of $50k) • Switch what floor Tapas & F2T are served on (“free”) • Move the CT bar down to the main Floor into the space marked “CT Bar” in the above picture ($30k) • Fill the hole between the main floor and basement ($10K) • This would be a great time to make any changes to carpet/ wall paint and also buy high-top tables (this can be taken out of the “un-budgeted” $50K) • Remodel CT to be a completely open floor plan (+/- $10k) • Total Cost of Phase 1 ≈ $50,000 • Phase 2 (minimum cost of $20K) • If F2T is showing success with less seats at a higher average check in the basement, Move F2T up to CT • Build Catering/Finishing Kitchen in one of the office upstairs. (With no hood system $10K. With a hood system $20K. This does not account for any ovens or hot-boxes that may need to be bought.) • Move Catering/ meetings from CT down to the Basement • Total Cost of Phase 1 & 2 ≈ $70,000 • Phase 3 (+/- $5-10K) • Weatherize the patio to be used for year round seating (+/- $5-10K) • Total Cost of All 3 Phases ≈ $80,000 Plan to Phase in:

16. Without any construction the projected sales support switching what floor Farm to Table and Tapas are served on • This idea puts the bar in CT to a better use then it is currently being used for, while opening up CT to be a more flexible catering/meeting space. • Based on the information given in this presentation we feel that the idea presented would be both practical and a worthwhile investment. • We are only using half of our budget to implement the first phase of the idea, leaving the other half to be used for things like: • New Carpeting • Décor • High-top tables • Paint • Inventory for new bar • Phase 2 & 3 Conclusion

17. Questions?