SAVOIR-FAIREI .

DNA

Vision

Fields of intervention

Team

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ExpERtISESI I .

Audit

Consulting

Pre-partnership

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SOMMAIRE—

Coco — Paris 9th

AchIEVEMEntSI V.

They trust us

Ongoing projects

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MEthOdOlOgyI I I .

Briefing & Audit

Concept Book

Deployment & Follow-up

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cOntActV. p.35

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I. SAVOIR-FAIRE

DNA - VisiON - FiELDs OF iNTERVENTiON - TEAM

Girafe — Paris 16th

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I. SAVOIR-FAIRE

««

Antoine Menard

Food & Beverage becomes again a key factor in the success of an hotel. services development, offer conceptualization and identity definition determine the positioning and influence of a lifestyle hotel.

We bring an expert and creative vision to our customers, so they can optimize their offer. We provide them with the tools to increase their business efficiency

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I. SAVOIR-FAIRE

Girafe — Paris 16th

dnA—

Welcoming is an art

PARis sOCiETY CONsULTiNG offers tailor made suport to actors specialized or not, in food and beverage. At any steps, we assist them in developping or structuring their activities in France or internationally.

Leader in Parisian lifestyle’s hospitality for the last 15 years, PARis sOCiETY group runs more than 40 establishments including iconic tables such as Monsieur Bleu, Loulou, Girafe Le Piaf, CoCo...

Thanks to its pool of experts and the Group’s experience, PARis sOCiETY CONsULTiNG brings a new perspective on the hospitality scene, combining entertainment, events and F&B expertise.

Pioneer in the world of entertainment, in a sector in constant mutations, PARis sOCiETY CONsULTiNG, positions itself as a trend setter in matters of innovation. its savoir faire is built on its capacity to create shared experiences and profitability.

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I. KNOW-hOWI. KNOW-hOW

VISIOn—

PARis sOCiETY CONsULTiNG wants to reinvent the art of receiving.

The 360° vision of our experts makes it possible to intervene at all stages of a successful experiment:

ScEnOgRAphystorytelling, Architecture, Decoration (Os&E and FF&E)

AtMOSphERE sound design, Light design, Olfactory atmosphere

SERVIcELooks - Attitude - Welcoming - signature gestures

cAtERIng Attractiveness - Taste - Coherence - Pricing - instagrammability

lOgIStIcservuction - Flow management - spaces distribution

The sense of detail, generosity and passion for the profession makes PARis sOCiETY CONsULTiNG a key player in hospitality.

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I. SAVOIR-FAIREI. KNOW-hOW

Michelin starred Apicius — Paris 8th

FIEldS OF IntERVEntIOn—

Hospitality in the broadest sense

Restructuring a specific establishment or roll out worldwide a new strong F&B brand, PARis sOCiETY CONsULTiNG adapts and intervenes in a targeted or global manner with independents or groups already established, whether or not specialised in catering.

1 — CommerCIal CaterIng

2 — Bar

3 — hotel CaterIng (snaCk, Bar, Breakfast...)

4 — CluBBIng

5 — eVents

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I. KNOW-hOWI. KNOW-hOW

équIpE— —

—

Julien ChicoisneCulinary Expert

Aurélien FleuryMixology Expert

Alexandre PeyrussanSupply Chain Expert

Julien HausmannDevelopment Expert

Olivier SalemArtistic Direction Expert

Etienne KempfQHSE Expert

Antoine MenArda.menard@paris-society.com

— Project Expert

From structuring an emerging idea to repositioning an existing brand, Antoine has an overall vision of the conduct of any F&B project.

As of today, Antoine has been managing around 50 bar and restaurant openings. Turning ideas into a concrete realization, or transforming theory to practice has no secrets to him. .

FrAnck LAndrAginf.landragin@paris-society.com

—Catering Expert

strong of more than 40 restaurant openings, in France and abroad, Franck has worked with some of the most reknowned Michelin starred French Chefs; such as, Alain DUCAssE, Joel ROBUCHON and Yannick ALLENO.

Today, Franck’s experience provides him with a strategic and transversal approach to the management of any F&B projects.

HiPPoLYte grAS h.gras@paris-society.com

—Project Manager

Hippolyte Gras joined Paris society Consulting in order to put her creativity to good use after having learned the different facets of catering, design and marketing during her studies at Ferrandi and Emlyon.

He developed his culinary expertise at Lenôtre and Le Crillon, his sense of hospitality at the Experimental Group and project management at Angelina Paris (Groupe Bertrand) as international Franchise Manager.

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I. KNOW-hOW

9

II. ExpERtISES

AUDiT - CONsULTiNG ( ExPERiENTiAL / sTRATEGiC / OPERATiONAL / TECHNiCAL )

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II. EXPERTISES II. EXPERTISES

AUDIT

PARis sOCiETY CONsULTiNG experts evaluate the performance of the different services of an establishment.

contrActuAL eLeMentS• site visits (mystery client or official visit) • needs and context analysis• Constraints and objectives definition• Detailed audit debriefing • recommendations

F&B ScoPe AnALYSiS• Positioning & Pricing• relevance of offers• Quality of execution• relevance of tableware• Compliance with haCCP rules

out oF ScoPe F&B AnALYSiS• financial Performance• hr management• scenography

sound & light Designos&e and ff&esignage and frontage

• staff uniformsattitudeservice

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II. EXPERTISESII. EXPERTISES

PARIS SOCIETY CONSULTING offers tailor-made support in the following areas of expertise:

i - StrAtegY> market researchs> finance> Development

ii - exPerientiAL> Concept> scenography & staging

iii - tecHnicAL> Design & architecture> Back of house> front of house

iV - oPerAtionAL> f&B offers> human ressources

CONSUlTINg

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II. EXPERTISES

cOnSultIng

STrATegy1MArket reSeArcH & BencHMArkS• global or targeted f&B trends analysis

strong markers, leaders, details etc.

• Customer analysis Core target definitionCustomer expectations analysisBehavioural analysis

• Catchment area analysisf&B concepts & offers in the perimeterlocal consumption trendsgeomarketing analysis

FinAnce• Investment scenarios definition• Business plan creation• operating account creation • overall financial support

deVeLoPMent• Development project definition• repositioning an ongoing project• Creation and management of a project team• Definition and implementation of the target organization

financial target human Capital marketing tools

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II. EXPERTISES

cOnSultIng

experIeNTIAl2gLoBAL concePt ForMALizAtion• Proposal of different storytellings

• Writing the concept bookDefinition of storytellingDefinition of storylivingCreation of the executive summaryDetail of the typical Day Customer experience DetailPositioning of the offerDefinition of strong markers Definition of the visual and graphic identityDefinition of service rituals

ScenogrAPHY & StAging• artistic Direction

sound Design definitionlight Design definitionolfactory atmosphereartists to be programmed recommendationConnection with sound & light design expertsattendance at working meetings

• staff uniformsoutfits artistic identity definitionPutting in contact with adapted tailorsCoordination of pre-production work

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II. EXPERTISES

cOnSultIng

TeCHNICAl3deSign And ArcHitecture• Creation of the architecture «Design brief»• tender coordination for designer/architect• furniture and decoration recommendations • Participation in «Design» working meetings

BAck oF HouSe• kitchen plan creation• Bar plan creation• kitchen’s call for tenders coordination• Participation in «Boh» working meetings• Plant room implementation

Front oF HouSe• Definition of servuction• flow management analysis

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II. EXPERTISES

F&B oFFer deFinition• Bar & restaurant menus creation

structuring of offersmenu creation or co-creation with on-site teamCreation of data sheets recipiesVisit, follow-up and validation of offersorganization / presence to tastingsImplementation of pre-launch corrective actionsDefinition of the strategy and pricing policy

• tableware recommendation (os&e)Putting in contact with adapted suppliersmoodboard creationssourcing and presentation of samples

Hr• target organization chart definition• Creation of targeted position job offers• recruitment support• Definition of Charters of good Conduct

attitudetone & VocabularyBusiness speech & upselling

cOnSultIng

OperATIONAl4

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II. EXPERTISES II. EXPERTISES

pre-pArTNerSHIp

The audit or consulting phase of a site by PARis sOCiETY CONsULTiNG teams can become the first step of a longer collaboration with PARis sOCiETY.

Depending on the location and the potential of the site resulting from the consulting mission, a partnership can be envisaged through a management contract or a trademark license with PARis sOCiETY.

ExAMplES OF lOng-tERM cOllAbORAtIOnS —

conSuLtingAudit, creation and deployment of the concept

contrAct MAnAgeMentOver a defined period in order to consolidate

and validate the concept

trAdeMArk LicenceOver a defined period of time

II. EXPERTISES

III. MEthOdOlOgy

BRiEF - sTUDiEs - CONCEPT CREATiON - DEPLOYMENT - FOLLOW-UP

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III. Methodology

««

Our 360° vision allows us to intervene at all stages of the creation and deployment of a project.

This support is tailor-made and can be adapted to the depth of intervention that the client wants on his program, from the embryonic stage of the idea to the restructuring of a concept already deployed.

Franck Landragin

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III. Methodology

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III. Methodology

i - BrieFing & AuditS

FIRST CONTACT• Physical appointments and telephone exchanges• site visit • Explanation of the mission’s ins and outs• Definition of constraints and needs• sending as information as possible (e.g: Business Plan, Menu engineering, Plan....)

AUDITSA more or less in-depth audit of the existing system will be necessary, depending on the nature of the project.• strengths and Weaknesses Analysis of Existing (sWOT)• identification of potential strengths and risk areas• Analysis of the capacity to apprehend change

ii - BencHMArkS & FeASiBiLitY StudieS

CATChMENT AREA• Analysis of the business environment• Competitive analysis• Analysis of customers and their expectations

F&B TRENDS• Targeted monitoring of an area (e.g. Country, Continent, Instagram...)• Targeted monitoring of a type of cuisine (e.g. Wellness, Urban, Californian...)• Definition of development drivers

FEASIBILITY STUDIES• Definition and analysis of the different investment scenarios• Definition of the investment required for the potential profitability of the project• Analysis of the economic spin-offs and marketing of the project • Analysis of the capacity to become a destination place

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III. Methodology

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III. Methodology III. Methodology

iii - F&B concePt creAtion

STORYTELLING(S)• Presentation of one or more stories as an initial postulate• Deduction of the positioning, sensitivity and offer of the conceptThe chosen storytelling will be the common thread that must be found in all the components of the project.

«CONCEPT» BOOK• identity definition• Typical day and customer itinerary definition• F&B offers definition• Artistic direction and general atmosphere definition• Visual identity recommendation• Tableware definition• staff uniforms recommendation

DESIGN BRIEF(S)> ARChITECTURAL

Visual document to guide the designer on the desired client experience to open a discussion on his vision• Recommendation for the distribution of BOH and FOH spaces • Type of seating and tables desired (shapes, heights, specific features)• Capacity definition (e.g. bar/restaurant/ MICE rooms/ terrace...)• Moodboards of inspirations by space• Definition of constraints and needs according to the time of day

> SOUND ET LIGhT DESIGN• Musical and luminous atmosphere definition• Music recommendation according to spaces and schedules• Maximum decibel recommendation• Definition of light intensity according to the time of day

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III. Methodology

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III. MethodologyIII. Methodology

iV - concePt dePLoYMent

F&B MENUS CREATION> TURNKEY SOLUTIONS• Menu structures and content creation• Organization of tastings• Rectification following tasting• Creation and sending of data sheets recipes

or

> CO-CREATION • Creation of menu structures • Exchanges on the content with the team on site (chef / barman, etc.) • Presence during tastings• Report with post-tasting corrective actions

PROjECT MANAGEMENT• Putting in touch with experts (sound/light designer, suppliers, etc.)• Centralization and analysis of responses to calls for tenders• Participation in working meetings with all stakeholders• Participation in strategy meetings• Coordination and monitoring of the pre-launch work of the selected experts• Visit of the site during the works with report and recommendations

TEChNICAL IMPLEMENTATION• Creation of Kitchen plans• Creation of Bar plans• Listing of necessary material• Recommendation of suitable suppliers• Analysis and follow-up of «Back of House» plans

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III. Methodology III. Methodology

V - PoSt-oPening FoLLoW-uP

ANNUAL FOLLOw-UPRecurrence to be defined depending the project• 360° control of the maintenance of the concept’s standards• Audit of the concept on site (Project Manager + Chef)• Tasting of the entire menu or part of it as required• Corrective actions in live• sending of detailed reports (Scope F&B and non-F&B)• Recommendations for non-compliant elements

These follow-ups may take the form of mystery client audit or official visits.

TRACKING TOOLS• implementation of monitoring and control tools (process sheets, Excel etc.)

PUNCTUAL TRAINING• Organisation of «training» sessions (day or 1/2 day) about the menu created

by one of our chefs, on site or in one of our establishments.

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III. Methodology

5IV. AchIEVEMEntS

THEY TRUsT Us - ONGOiNG PROJECTs

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innovation lab

thEy tRuSt uS—

Loulou Ramatuelle

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thEy tRuSt uS—

Le Scribe *****, Paris 9th

PARis sOCiETY CONsULTiNG accompanies the mythical Hotel du scribe in the piloting of the redesign of the restaurant and cocktail bar, to becomes once again a destination for Parisians.

From the search of an identity thanks to the proposal of storytelling, to the successful creation of the bar and restaurant menu, from the names of the cocktails to the organization of a tasting and the creation of the technical sheets, the PsC team intervenes at 360° on this ambitious project.

Bar menu creation(Recipes & tasting)

Staging definition(Brief Sound & light design)

«Riviera» Identity creation(storytellings, positioning)

F&B offers definition

Uniforms BriefScenography

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LouLou Ramatuelle

PARis sOCiETY CONsULTiNG takes into consideration the issues related to an F&B offer dedicated to a new strong identity at the beach: investments, customer expectations, logistics, stock management, legal constraints, recruitment, employee profile, communication etc.

These specificities have already been studied and successfully overcome during the development of the emblematic Parisian restaurant «LouLou» as a summer residence concept in Ramatuelle near saint-Tropez.

LouLou Paris - Jardin des Tuilleries LouLou Ramatuelle

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jO&jOE Gentilly

PARis sOCiETY CONsULTiNG has been requested to structure and define the F&B identity of the JO&JOE lifestyle economic brand in order to make it distinctive and duplicable.

The support continued with the deployment of the brand’s first urban flagship, located in Gentilly close to Paris.The work of PARis sOCiETY CONsUTLiNG took concrete form with the creation of the brand’s F&B Manifesto and works on many aspects of deployment with the kitchen designer and the Accor project team.

Technical suppor to the Gentilly JO&JOE deployment

(BOH plans F&B space, kitchen equipment advice)

Staging recommendation(atmosphere, sound & light design)

Definition of Gentilly’s F&B offers(menu structure, contents, showcooking)

Manifesto F&B creation(Customers, Strong markers, Offers by schedule, Wording

Servuction, Attitude, Tableware...)

F&B identity coaching(Storytelling, Positioning)

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PARis sOCiETY CONsULTiNG proposes to a 4* hotel located in the hypercentre of Paris that it F&B space become a spectacular destination on its own. A new brand with a strong identity has been created, housing 5 distinct and complementary spaces: 2 restaurants, 1 bar, 1 patio and 1 terrace on 1500 sqm.

From the identity proposal to the future operational deployment and the creation of technical plans, PsC supports the owners and stakeholders in all aspects of the project.

Technical support(Business Plan, architecturezoning, BOH plans creation)

Staging definition(Sound & light design, uniforms)

Creation of the «Circus» identity(storytelling, positioning)

Definition of F&B offers(menus structure, contents,

showcooking offers)

Artistic Direction(scenography, live music,

Tableware sourcing)

[cOnFIdEntIAl]

New F&B lifestyle brand

Technical support(Architectural design brief

BOH plans creation)

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New lifestyle hotel brandNon-contractual pictures

PARis sOCiETY CONsULTiNG assists many operators in the definition of a new hotel brand that will subsequently develop worldwide. This is the case for an ambitious project on a new lifestyle brand which PARis sOCiETY CONsULTiNG imagines the guidelines and the identity of the innovative F&B space. This ambitious project, based on well-being, is approached in its entirety, from the creation of the brand to the anticipation of its duplicability in different continents, despite a significant local implementation.

[cOnFIdEntIAl]

Technical support(Architectural design brief

BOH plans creation)

Staging definition(Brief Sound & light design, uniforms)

Creation of the «Wellbeing» identity(storytelling, positioning)

Definition of F&B offers(menus structure, contents,

showcooking offers)

Duplicability of the conceptGlobal Guidelines &

Local specifics

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Iv. achIevements

PARis sOCiETY CONsULTiNG is assisting a Parisian independent hotel owner in the redesign of his 3* hotel into a 4* lifestyle hotel. The mission consist to accompany the owner and stakeholders on all aspects of the project up to the opening: creation of the identity of the arty dining bar «Hey Honey», structuring of the menus, definition of the positioning, analysis of the catchment area, creation of the call for tenders, architectural project meetings attendance etc.

Technical support(Architectural support zoning,

creation of Back Of House plans)

Staging definition(Sound & light design, uniforms,

tableware)

Accompaniment in the creation of the identity of the hotel and creation

of the identity of the F&B space (storytelling, positioning)

Definition of F&B offers(menus structure, contents)

Strategic support(Catchment area analysis,

5 years Business Plan creation)

“hey honey” Dining Bar from Maison Mère**** - Paris 9th

Non-contractual pictures

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14%

22%

9%

21%

9% 2%

POIDS DES CA EN % - PROJECTION PSC

Petit-déjeuner

Restauration midi

Restauration soir

Bar

Banquet + Location salle

Location de salle

Divers

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TRIBE hôtel

PARis sOCiETY CONsULTiNG supports the marketing team in charge of the creation and duplicability of the TRiBE hotel brand on the common area called «social Hub»

The objective of this collaboration is to bring out identity markers that will punctuate the customer experience throughout his journey in the common space, and to concretize this work during the opening of the TRiBE Batignoles in Paris.

Support for the implementation of servuction at the TRIBE Batignoles (Paris)

Analysis on the possibilities of digitalized servuction within the Social Hub

Creating strong markers that distinguish the customer

experience

Definition of positions and identity profiles specific to TRIBE

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As part of a major urban development project in Bagnolet, planned for 2024, the area in which the Novotel hotel is located is undergoing a major change in its environment.

To take advantage of this business development opportunity, the hotel is considering rethinking its F&B offer and common areas. To be able to adapt its support offer as well as possible and to understand the current and future district, PARis sOCiETY CONsULTiNG has carried out an in-depth feasibility study. This study has helped to better define the F&B offer adapted to the neighbourhood and to anticipate future changes.

Definition of investments(creation of scenarios

feasibility study)

Structuring the Business Model(Business plan, zoning)

Analysis of the existing situation(Structural, HR, Offers, Revenues)

Recommend F&B offers(bar, restaurants, coffee shop)

Competitive analysis(benchmark, target clientele,

F&B trends)

S W

o T

23%

14%

22%

9%

21%

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POIDS DES CA EN % - PROJECTION PSC

Petit-déjeuner

Restauration midi

Restauration soir

Bar

Banquet + Location salle

Location de salle

DiversNovotel Paris Est

Technical support(BP, Brief archi, zoning, BOH plans creation)

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Structuring the Business Model(Business plan, zoning)

Sofitel & Novotel Marseille

As part of the global overhaul of the F&B areas in the Novotel and sofitel hotels located in Marseille, the 2nd, 3rd and 7th floors restaurants are being redesigned (2 restaurants with cocktail bars and 1 coffee shop).

Paris society Consulting was asked to help define the concepts and identities of the three F&B infrastructures in order to create a lively customer experience from morning to night.

Technical support(BP, Brief archi, zoning, BOH plans creation)

Staging definition(Brief Sound & light design, uniforms)

Definition of R+2, R+3, R+7 identities(storytelling, positioning)

F&B offers definition(menus structure, contents)

In-depth market research(F&B trends, catchment area,

investment scenarios)

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v. ContaCt

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hYDE Beach Cannes

With a partnership between sBE & Accor, a new F&B concept on the private beach of the Grand Hotel on Cannes opens under the name Hyde Beach.

PARis sOCiETY CONsULTiNG assisted the Accor team on the identity and positioning of this new concept in order to clearly define the storytelling and storyliving specific to Hyde Beach Cannes.

Digital strategy definition Staging definition(Brief Sound & light design,

Party, uniforms)

Catchment area analysis Definition of Identity(Storytelling, Positioning)

Attitude charter book withattitude & upseling

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v. ContaCtv. ContaCt

A ProJect?

ConsultIng@ParIs-soCIet y.Com

ConsultIng@ParIs-soCIet y.Com

38, aV. Des ChamPs-ÉlysÉes75008 ParIs

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