BREAKFASTS

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$

BREAKFASTS

I'm a paragraph. Click here to add your own text and edit me. It’s easy. Just click “Edit Text” or double click me to add your own content and make changes to the font.

40

$

BREAKFASTS

I'm a paragraph. Click here to add your own text and edit me. It’s easy. Just click “Edit Text” or double click me to add your own content and make changes to the font.

40

About The Family of Gastronaut

Food and beverage consulting agency which is based in Tbilisi, Georgia. 

Our aim is to  establish a  high quality  in Georgian gastronomy, and also improving and innovating in existing projects.

Concept

  • Idea

  • Format/style

  • Analyzing the meterage of the building

  • Analysis of food establishment area

  • Creation and analysis of trade territory and 1 km radius map

  • Expert analysis of competitiveness

  • Creation of logo concept

  • Creation of name

  • Brand manual

  • Defining brand identity

Branding

  • Creating brand name and its history, story

  • Forming branding strategy

  • Establishing branding identity, values and culture

Visual identifier  - Logo

  • Developing logo concept

  • Creating/selecting style, color palette and font

  • Visualization in the brand-book

  • Forming general brand style

Foodstyling

  • Style determination

  • Photographer selection

  • Creating story/composition

  • Color combination and lighting

  • Requisites selection

  • Photo session budgeting

Interior Design

Interior design:

  • Detailed project of interior design

  • Strategic placement of trade tables and chairs

  • Object planning (partitions plan)

  • Furniture placement

  • Floor/ceiling design

  • Electrical-points planning (no electrical-engineering project included)

  • Weak power: sound, internet, KD, software (no ingeneering project included)

  • Adaptation with engineering project in interior (developed with engineering projectant)

  • Heating- cooling/conditioning/ventilation/water supply-sewage

  • Detailed drawings of designer solutions, throw-backs;

  • Interior visualizations;

  • Materials specifications;

 

Exterior design:

  • Façade design (Developing drawing for the City Hall to receive the permit)

Food menu

  • Developing menu concept

  • Forming technologic map of the kitchen

  • (Receipts/calculation/visual)

  • Developing recommendatory sale prices

  • Menu format and graphic design

  • Utensils design and arrangement

  • Technical design of the kitchen

  • (Technical arrangement of the kitchen, according to the international standards)

  • Cooks’ training

 Beverages Menu

  • Developing menu concept

  • Developing technological map of the bar

  • (Receipts / calculation / visual)

  • Technical supply of the bar

  • (Technical arrangement of the bar, according to the international standards)

  • Developing recommendatory sale prices

  • Beverages menu style and graphical design

  • Bar menu utensils design and arrangement

  • Barman/barista training and assessment

Wine list

  • Developing wine corner and wine storage style

  • Ensuring protecting safety and hygiene standards

  • Developing and processing wine card

  • Presenting function and role of sommelier

  • Communicating with wine producers

  • Recommendatory prices for wine realization

  • Recommendations on wine warehouse management and control

  • Sommeliers’ and wine serving staff trainings

  • (Wine serving, wine tasting, wine styles/regions, wine and food combination)

  • Selection and arrangement of wine serving accessories

  • Participating in developing of continuous standard manual for wine serving

Marketing and

Communication

  • Marketing planning and budgeting

  • Marketing research (Internal statistics)

  • Competitors research

  • Brand positioning and increasing awareness

  • Musical branding

  • Internal merchandising / pop-materials

  • Loyalty programs

  • Marketing products development and marketing communication

  • Celebration events planning

  • Influencer marketing / opinion leader marketing

Human resources 

  • Structure forming

  • Job descriptions development

  • Staff employment qualification requirement development and relevant information placement

  • Job interview with candidates

  • Staffing

  • (Cook, barman, consultant, chashier consultant, waiter, manager, sommelier, hostess)

Mystical guest

  • Research tool determination and selection

  • Research conducting

  • (Exterior / location, atmosphere, host, management, service, menu, merchandising, interior)

  • Results analysis

  • SWOT analysis

  • Reporting

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  • Twitter
  • LinkedIn

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