VENTURE

In order to bring clarity to the guests journey,

and to their understanding of our restaurants,
we are dividing the Venture Group into 4

GROUP
different groups and levels.

LEVELS

WHY?
If we are all under one group, then Dedos and
Lagarto are very far apart.

If we present Imperial Tai-Pan and Kensei on

the same level there could be confusion for the
guest in both directions.

More importantly there is an unspoken price

point.

We need to avoid people being shocked or

misunderstanding how the group works.

By breaking the group down into sections, we

have the freedom to appeal to different guest
demographics, without having to take the
whole company into consideration - just the
other restaurants from that section.
APPEALING
One of Venture Restaurants principles was for
our guests to have one different restaurant to
visit for each day of the week whilst on holiday.

TO 3 But, when we passed eight venues, customers

had to choose their favourite 7 restaurants

DIFFERENT from the group.

MARKETS
By breaking down the group allows us to
segment and appeal to three different markets,
and give customers five or six nights of choice
in their own style of restaurant.

This allows growth without saturation.

THE NEW BREAKDOWN

VENTURE
RESTAURANTS
Comparable Brands: Mercedes, Audi, Melia, Radisson Blue, Ralph Lauren, Guess

This level will maintain the core of our business, continuing the high standards and principles that have made us
successful up to now.

These restaurants are for everyone with an appetite for going out to great restaurants with a high octane, buzzing
atmosphere. A great food and drink experience that celebrates life on a larger scale with the “seen and be seen”
concept - places where everyone likes to go.

The service is always outgoing and super friendly. A really high standard of gastronomy, always striving for excellence,
super upbeat and personable. Happy to celebrate life alongside the guests. Even though what we offer is more
expensive than our competition, if the perceived value of the overall meal is always more, 100% of the time, then the
extra cost will be seen as worth it.
 VENTURE
RESTAURANTS

These are some examples we will maintain in this sector

• A quality 4-5-star hotel, still very luxurious, but not stuffy or intimidating.
• Uniforms laundered domestically - always clean and tidy but no trainers with colours.
• Being busier than Venture Collection restaurants, the reception will have a more complex protocol and training
for recognising and flipping tables.
• The tone of voice suits the market and is very upbeat and classy whilst maintaining an accessible atmosphere.
Never stuffy. Always friendly.
• Good knowledge of the dishes, ingredients and how to present them.
• Naming all the dishes as they are placed on the guests table.
• Serve top-end cocktails and gin & tonics as quickly as possible.
• The music and volume in the restaurant have a more upbeat atmosphere.
Collections
Comparable Brands: Porsche, Bentley, Mandarin Oriental, Ritz Carlton, Armani, Stella McCartney

This level is our upmarket, heavily gastronomic-focused offer.

The kitchen leads the restaurant experience for the guest, and FOH facilitates this gastronomic experience with the highest level of service.
The training and knowledge come from the world of culinary education and techniques.
These are some examples we will maintain in this sector

• A prestige, 5-star, grand luxe hotel feel. Guests will feel slightly in awe when they first arrive.
• Uniforms are all pressed from professional laundry.
• Predominantly reservation only - focused on a limited seatings
• Fresh flowers on display.
• Each restaurant will have a bread service.
• Every place will have a trolley for top-end drinks.
• Much more show and attention from the hosts and receptionists.
• We receive guests in a refined and educated manner - Sir/Madam.
• The deeply gastronomic element of our service includes 100% knowledge of the products and preparation techniques
that make up our dishes. Team members will also have an explanation on how best to eat and enjoy the dish.
• In house sommeliers
• Steps in the service are a minimum 22 steps.
• Use tray stations and pincers at all times for opening wines as well as for serving and pouring high end drinks.
Also, as much as possible, for all of the dishes.
• The music is not commercial and has more background atmospherics, funky, classic, jazz and instrumental.
• No gimmicks, BOGOFs or competitions.
a s i a n u r b a n
k i t c h e n

·GLOBAL KITCHEN· Las Américas

·ADDICTIVE DISHES· San Telmo
·URBAN KITCHEN· X-Sur
Comparable Brands: Novotel, Holiday Inn, Skoda, Citroen, H&M, Stradivarius, Zara.

Our entry level with more accessible brands for all incomes levels and demographics. This is our easy
accesses, casual dining level which is much less serious than the other two levels. But hugely based
on relaxed fun places, based around the best casual dining experience you can get.
The goal: we are serious about food but always make the atmosphere and service fun. The food is all
about delivering the amazing, most-loved casual dishes, consistently at the highest level. Food you
can get in many other places but not to this high standard.
 a s i a n u r b a n
k i t c h e n

These are some examples we will maintain in this sector

• Like a 3-star family, funky, colourful, vibrant boutique hotel.

• Uniforms laundered domestically, all clean, tidy trainers and jeans allowed
• Plants can be good quality plastic.
• There is no reception in these places so it is important that the team and waiters know all the welcomes and
systems to seat and flip tables.
• We will not use conventional starters/mains, but sharing plates followed by main.
• The tone of voice suits the trendy, cool market - very urban, cheeky, informal and always fun, fast and funky.
• The team must have a knowledge of the dishes and ingredients as well as how to present them as edgy
dishes, explaining how we recommend guests enjoy them.
• The wine list is very short and direct, house wine and everyone’s favourite with a couple of decoys on the
menu. Use white wine coolers across the board and standard wine glasses. Go for a big upsell of sangrias.
• Table settings to have baskets for cutlery and paper serviettes.
• Steps in the service are a couple of points less which are made up for with personalities for a quicker service.
• Serve select cocktails and gin & tonics for quick up-sells where and when possible.
We love making people happy through our food and now we have taken things a step further.
Following our long-held principle of celebrating life through experiences we offer Magic Lounge Club
and our brand-new Venture Excursions company which will help people create wonderful memories
of great times with Venture Group Tenerife.

More information coming soon…