THE NEW PROJECT

- We assumed a revenue cap at approx. 42.500 € (conservative)- Reveneus and earnings should easily be reachable

LaVietnamita COMBINES TREND AND SYSTEM

LaVietnamita combines a set of fresh, natural & healthy elements of the Vietnamese cuisine with pre-cooked bases, creating a menu which is:

1. Fast to prepare

2. Fresh and healthy

3. Versatile but minimalistic

4. Convenient

5. Fun and different

6. Reasonably priced

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FIRST LOCATION CALLE TORRENT DE l’OLLA 78, GRACIA

1. 80M22. 30 SEATS

- Opening August 201O- First Vietnamese fusion restaurant in Barcelona

Problems:- - too small- - Too far away from other central zones.

It is time to move on…

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MANAGEMENT

• NINA RUNDE

Master in economic Geography , Sociology and Public Relations.

3 years business development at Cooltra Motos S.L. Largest scooter rental Spain

Vast experience in event management, marketing, sales and team leading.

• MICHELA COCCO

Interior Designer. Large experience in Design studios in Milan and Barcelona.

Specialized in restaurant design

Last office Juan Manuel Soto Interiorismo, Barcelona.

Management and business development of Italian restaurant "Mezzaluna„.

Vast experience in team leading.

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LaVietnamita TEAM

Elodi Cochez, Vietnamese and French

• Chef, 1,5 years with LaVietnamita and responsable for taste and weekly dishes. Will train the new

chefs for recepies. Will come to the new shop once a week for the weeky dishes and once a week

to control taste.

Arvi Gaiga, Filipino

• Chef since the beginning with LaVietnamita responsible for internal organisation, ordering and

stock managment. Will train the cooks in internal organisation and preparation.

Francesca Mazza, Italian

• Service, with LaVietnamita since 1 year, will be shop responsible.

• Vast experience in restaurant business and management

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LaVietnamita TEAM

TEAM

• Friendly, quick and attentive – always with a natural smile

• Professional and competent

• Motivated and team-oriented – always have the best interest at heart for customers and the

team

• Loyal– the team lives and communicates the philosophy of LaVietnamita.

STAFF TRAINING

• Pre-opening training: Staff will be professionally trained in the existing restaurant

• On-the-job training :Internally experienced colleagues will train newcomers

• Experienced personnel will partly work in the new location

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THE NEW LOCATION IN BORNECONCEPT

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In the heart of Borne: 100 meters to Paseo de Borne and the Church Santa Maria del Mar.

NEXT STEPS : CARRER COMERCIO 17 – BARCELONA.

Carrer de Comercio 17

• 100 meters from the Borne market which will be open 2013

• 100 meters from Paseo de Borne and Parc de la Ciutadela

• 5 minutes walking to Picasso Museum.

• 140 m2

• Capacity 50 seats + 10 in the basement

• Shop in very good conditions: no need for structural changes and therefore low

investment cost.

• Former restaurant

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CURRENT STATUSCONCEPT

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LAVIETNAMITA BORN HAS IN ITS BACKGROUND 2 YEARS OF EXPERIENCE OF LAVIETNAMITA/GRACIA.

TO IMPROVE AND ACTUALIZE the existent corporate image we looked at design tendencies in different cities to find the coolest trends of this moment .

NEW YORK BERLIN LONDON

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LAVIETNAMITA:

LaVietnamita is a proven concept and a place to be in Gracias, barcelona

Several elements from the decoration of the first shop will be significant elements in the following shop designs .

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THE TANGRAM

LaVietnamita is visualized by the Tangram puzzle which is the key to the overall look of the visual identity andcommunication of the company.

7 GEOMETRIC TANGRAMS PIECES = 7 VIETNAMESE FORMS = 7 COMMON INGREDIENTS INTO LaVietnamita’S DISHES

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kitchen

DRINK ZONE

cashdj

BAR ZONE

Take awayprep

Front prep

eating

eating

eating

Pick up your dish

ordering

eating

signage Blackboard

entrance

DIFFERENT SITUATIONS OCCUR IN THE SAME PLACE:

1. GROUND FLOOR:

I. Outside Signage & Blackboard

II. Drink zone :

• Drinks• Cocktails• Cash

III. Bar zone :

• Eating• Frontdesk preparation of dishes• Pick up your dish

IV. Kitchen

V. Dj zone

2.BASEMENT

I. Bathrooms

II. Lounge zone

III. Special events: music events, kitchen courses,live concerts, dj set, films, markets.

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THE VISUAL COMMUNICATION WILL BE A VERY IMPORTANT PART OF THE PROJECT.

IMPROVE, CREATE A STRONG UNIQUE , EASYLY REPLICABLE, SIMPLE AND RECOGNIZABLE CORPORATE IMAGE.

In collaboration of a Professional Graphic Designer .

OUTSIDE VisibilityNo allowed seats outside

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INSIDE - DIFFERENT WAYS TO COMMUNICATE:What to communicate:Menu, zones, specials.Key Words:CLEARMODERNENTERTAINING

1.THE MENU:Our basic instrument to communicate is the blackboard. Instead of hand written like in LaVietnamita/Gracia, it will be printed.For a clearer effect. THE FORM: Entertaining expressions for the names of the dishes and funny expressions to communicate .

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THE BARAs the central element.: space+ functions

I. Front preparationII. Eating zone all around its perimeterIII. CashIV. Drink zoneV. Self service (pick up you dish)VI. Menu - Black board on the topVII. Exposition of products (blackboard structure)

.

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MATERIALS & COLOURS

Holding structure : Steel Tubes

Blackboard: Painted Plywood

Worktop : Bamboo

Sides: structure of Bricks and Painted plaster

Floor: Micro cement

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FURNITURES

Material BambooDifferent levels between the bar seats (70cm) and the table’s seats (45cm).

Communication and self service material(chopstick, napkin), plants, sauces create the table kit.

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THE PLAN - THE NEW PROJECT

No structural changes

WORKS

• Move kitchen’s wall to have more space in the bar zone• Create a new window from kitchen to main room• Create a new kitchen’s access• Remove the actual bar and build the new structure• Bamboo wood for bar and furniture• Fix the cement floor• Create a ramp of +15 cm for the bar zone• Build a plywood structure for the blackboard, and steel tubes• New electric project• Lamps• Signage outside• Kitchen’s and preparation zone’s furniture• Paint

Current status The new plan

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RENDERING – THE GENERAL IMAGECONCEPT

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THANK YOU FOR YOUR SUPPORT!

SEE YOU SOON!

NINA Y MICHI

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