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The Warehouse Club: A Sustainable Gastro Pub Concept in Montpelier, VT

The Warehouse Club is a proposed two-story gastro pub focusing on local and sustainable cuisine and beers, located in Montpelier, VT. The first floor features a bar and lounge with a stage for live music, while the second floor houses an open kitchen restaurant. Targeting patrons over 21, particularly local business professionals, the club aims to meet the growing demand for local food pairings. With a diverse menu including appetizers, entrées, and desserts, the Warehouse Club also emphasizes solid financial strategies, ensuring a sustainable and profitable operation.

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The Warehouse Club: A Sustainable Gastro Pub Concept in Montpelier, VT

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  1. Grant C. Klover Block A Financial Analysis & Excel Lab, October 2011 The Warehouse Club

  2. Concept Overview • Two story Gastro Pub with focus on local sustainable cuisine and beers • 1st Floor is a bar and lounge with stage for live music • 2nd Floor is the restaurant with an open kitchen • The Warehouse Club will be located in Montpelier in the warehouse building (58 State St Montpelier, VT 05602) behind Julio’s Concept Paper

  3. Location, Location, Location!

  4. Floor Plan: Bar Layout

  5. Floor Plan: Restaurant

  6. Marketing • Target Market • People over the age of 21 • Business people from the two banks, post office, theater, and other local business on State St, that use the same parking lot as my establishment • Analysis of Market: • People are looking for local and sustainable food and beers • People want beer paring dinners as well as wine • Largest and only “Gastro Pub” in town • A lot of parking Marketing Program

  7. The Menu • Appetizers: • Local VT Pork Split Pea soup, with Crispy Trotter and Ham Hock • Local VT Charcuterie • Assorted Local New England Cheese’s • Entrée: • Local VT Crispy Pork Belly, 4 cheese mac-n-cheese, braised cabbage and kale  • Local VT Pork Chops, Southwest Béarnaise, Au Gratin Potatoes, Sautéed kale • Misty Knoll Chicken Breast, potato roesti, pickled root vegetables, herb lemon caper brown butter sauce • Entrée cont: • Winter squash strudel, sweet potato puree and sautéed broccoli rabe • Braised Ommegang Abbey Ale Short Rib, creamy herb polenta, brussel sprouts, Abbey sauce • Dessert: • Chocolate-Grand Marnier Tart, Raspberry Sorbet   • Ommegang Abbey Ale Pot de Crème, S`more Cheesecake, “Hot Cocoa” Ice Cream • Seasonal Fruit Cobbler, Vanilla Ice Cream The Warehouse Club Menu

  8. Menu Survey & Scatter Chart

  9. Nutritional Analysis:

  10. Costing • The really important numbers… • FC%: 27% • BC%: 22.8% • CM$ averages: • Appetizers: $6.41 • Entrée: $12.2 • Dessert: $4.32 Complete Project Workbook

  11. Labor • Salary: • 3 Salary Employees • Myself, General Manager, and Sous Chef. • $11,250/month • 12.4% • Hourly paid wages and staffing days: • Slow: $407 • Average: $471 • Busy: $614 • $15,027/month 16.6%

  12. Show Me The Money! • Prime Cost: $55,263 or 61% • The Industry Averages: • COGS (food & beverage) = 28 -32% • Labor cost = 25-35% • Prime Costs Full Service 60-65% • Occupancy Cost Ratio Full Service 15%-20% • Controllable Low = < 5% - Average = 7-8% - High = >10%

  13. Summary As Planned? What we learned? Expectations? Changes? Questions for Me?

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