1. 1
Erasmus project Small business IN SUCHY LAS „Appetit Restaurant” (based on THE inTERVIEW WITH Agnieszka Soczyńska – the owner)

2. introduction History place 2 Goals & mission Menu Employees & team
design
future plans
Small business recipes

3. Introdution
History
Place
History
Presentation Title 3

4. INTRODUCTION HISTORY PLACE
1. The owner of Appetit Restaurant: Agnieszka Soczyńska
Opening date: 1st February 2012
3. Location: Shopping mall in Suchy Las, Obornicka Street,
1st floor
Owner’s Idea: new shopping mall in Suchy Las,
new business market and potential clients etc.
Opening hours:
Monday - Friday (10 a.m. – 8 p.m.)
Saturday - Sunday (10 a.m. – 6 p.m.)
Price: prices are adequate to the quality and professional customer service

5. Goals & mission

6. GOALS & MISSION
Goals of Appetit Restaurant:
Achievement of the following aims:
Customer/Guest satisfaction by attractive menu
Customer/Guest satisfaction by high quality products and services
Loyalty of customers by satisfaction and trust
Mission of the restaurant:
Customer/Guest - „priority in service”
Good products and top quality services
Winning all target groups (children, teenagers, young, adults, etc.)
Final goal – business and financial results

7. MENU

8. Presentation Title 16-11-17 MENU MENU 8 1. Cuisine: Polish European
2. Kind of meals:
Breakfast
Lunch
Dinner
Business meetings/catering
Events (family events: baptism, first holy communion, wedding, birthday…)
Fitness and healthy food
Special menu for children
3. Target groups: individual guests, families and business groups
4. Dishes in the menu:
Soup (tomato soup with croutons and cheese)
Snacks, Salads
Beef dishes
Pork dishes
Poultry dishes
Fish dishes
Cakes
Desserts,
Pancakes with cheese, fruit and chocolate
MENU
Presentation Title

9. 9
EMPLOYEES

10. EMPLOYEES Appetit Restaurant team: Present: 10 Employees
Kinds of positions: Restaurant Manager, Waiters, Chef, Cooks,
Steward
Employment options in Appetit Restaurant ?
Recruitment process – Important criteria for candidates assessment:
Experience in Food & Beverage area
Professional skills and qualifications
Team work ability
Positive attitudes – smile (the most important)
Passion !!!
Good organization of work
Flexibility and availability
3. Development Program for the Employees:
Professional trainings and adaptation programs for new Employees
Recruitment – finding new professional Employees – difficult process on the present job market in F&B area

11. 1111
DESIGN

12. DESIGN
Design – interior decorator was responsible for the first step in decorating process in Appetit Restaurant.
Colours: light colours, white furniture, tables, mirrors, nice occasional accessories.
Present situation – all Employees take a part in decorating process of the restaurant:
Interesting ideas (team is fully involved in decorating process)
New individual design
Introducing new colours
New concept (open process for a team)
MENU - Executive Chef
responsible for creation of the Menu

13. FUTURE PLANS

14. Continuation of business development process in Appetit Restaurant
„Squeeze lemon” - creation of new ideas, marketing and sales strategy
Finding new customers, guests, markets, products, etc.
Improvement of the menu and quality services
FUTURE PLANS
1414

15. SUCESS RECIPE…

16. THE ICING ON THE CAKE (business results)
1616
Business success recipe according to the owner Agnieszka Soczyńska is as following:
Strong team involvement in business activity
Openness in creation of new ideas, the menu, etc.
Improvement of quality of services and products
Fantastic people
Team work
Passion
Smile and positive attitudes of the team
2. The highest level – achievement of
THE ICING ON THE CAKE
(business results)
BUSINESS
SUCCESS
RECIPE

17. THANK YOU FOR YOUR ATTENTION