1

CONCEPT MANUAL
Concept Developed Exclusively for Meliá Hotels International
F&B Innovation by Meliá - Confidential
2 3

CONCEPT...................5-9 Floor plan Menu Introduction FINANCIALS.........79-85

Floor plan Diagrams Collateral Material
Concept introduction Business Case
Sample Table MERCHANDISING.........57-59
Signature Elements Construction &
Look & Feel Implementation Costs
Target Client
Axonometric Merchandising
CULINARY CONCEPT....11-19 USER’S MANUAL...87-89
Details KITCHEN EQUIPMENT...61-67
FF&E
Culinary Direction Do’s & Don’ts
FOH OS&E Layout
Sample Menu
BOQ OS&E BOQ
Mood Board
Table setting inspirational IT Equipment
Menu Structure
UNIFORMIT Y................45-47 STAFFING GUIDELINES...69-73
Price Point

LOOK & FEEL..............21-43 Uniforms Staff Guidelines

BRANDING - Training Program
Conceptual Approach
IDENTIT Y GUIDELINES..49-55 MUSIC..........................75-77
Briefing
Signature Elements Rationale
Music Selection
Organization Chart Logo
Areas Introduction Menu Covers
Areas Specifications Menu Structure
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6 7

CONCEPT SIGNATURE
INTRODUCTION ELEMENTS

Peseta restaurant, is the heart of the hotel´s gastronomic experience which will bring you
reminiscences of the home Spanish tapas bar.

Located in the ground floor with direct access to the street to encourage the entry to city
locals.

At the same time to become the hotel´s center point known for its selection of traditional
Spanish drinks, such as Sangria, Vermut, Rebujitos, Kalimocho,…. Among others.
COMMUNAL TAPAS & OPEN CENTRAL SPANISH
The bar is the epicenter of the restaurant, and encourage the guest to socialize around the HIGH TABLES PINTXOS KITCHEN ISLAND BAR BEVERAGES
counter.

To enhance the guest experience, the bar to establish a modern Gin Tonics offer, prepare by a
specialize Spanish mixologist.

Experience the ultimate social tapas bar ambience where modern and traditional recipes are
served alike. Cellar wines for take away at retail prices.

PESETA opening hours will cover both lunch and dinner service time, the mood flows from busy and
casual lunch time attracting groups of professionals and families alike to a more relaxing and intimate
atmosphere at night time where couples and groups of friends enjoys dinner together.

• This concept belongs to the Global F&B Library.

8 9
TARGET CLIENT
SEGMENTATION
Segmentation based on demographic elements.
MAIN CLIENTELE:
• Mainstream Vacationers / couples
• Savy Business Travellers
• Families
• Meliá Loyalists
APPROXIMATE AGE OF TARGET AUDIENCE: 35 to 55
Experienced travellers who appreciate being
pampered - wellbeing is a priority for them.
PRIMARY CLIENT PROFILE
Experienced travellers who are demanding and used to getting
what they want. They appreciate great service and attention to
detail, preferably in places with modern, stylish design.
They know that when you look the part in life things go your
way, so they dress accordingly. Normally smart, although with
a casual touch. They like stylish brands that are a guarantee of
quality, like Hugo Boss, Uterqüe, Burberry, Longchamp.
Although they’re ambitious and value professional success, they
cherish those relaxed moments with their loved ones - particularly
their children - when everyone feels looked after and connected.
Personal pampering is important for them when they get the
chance: they enjoy spas and hairdressing/grooming salons.
When they let their hair down, they enjoy good food and wine, well made
cocktails and a mixture of classic rock, jazz, and maybe some R’n’B.
For them, it’s important to be up-to-date and informed – to know what’s
going on in the world and to have an opinion. They know about the latest
technology, trends, gadgets, fashion – even if they haven’t bought
them yet for themselves.
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11

CULINARY CONCEPT
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CULINARY DIRECTION SAMPLE MENU

BAR MENU
FOOD OFFER

Modern and traditional tapas

Peseta cuisine is based in the traditional and modern adaptation of Spanish
tapas, pintxos, montaditos recipes, paired with a modern approach to the classics
beverages like Sangria, Rebujito, Vermuts,….. Spanish well-known recipes such as
Paella, Iberian ham, cheeses, cold cuts and pickles.
Fast Casual dining cuisine specially designed to share among friends.

A la Carte service is a must.

Light. Casual. Vibrant

Light food in small portions to share as well as the bar counter full of Pintxos and
montaditos for selfservice following north Spanish bar traditions. Vibrant and
casual atmosphere where to meet with friends or co-workers.
Menu prices must be shown both in Pesetas and local currency.
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SAMPLE MENU
A LA CARTE MENU
FOOD OFFER
PESETA
Spanish comfort food
Dedicated to the land of
the golden sunrises, of
infinite beaches, of wine
and tapas, of joyous and
carefree spirits. Dedicated
to our Spain; we will carry
you in our hearts forever.
Prologue
PICOTEO CASTIZO
(from the Spanish bar)
• Pickled assorts: skewers with olives…
• Selection of artisan preserves
• Anchovies 00 on crystal bread with tomato
• Antequera muffins (smoked
tuna, pringá fish, oxtail)
• ‘Cocas’ cakes of the day,
baked in a wood-oven
Chapter 1
THE IBERIAN ‘CHARCUTERÍA’
(from the iberian charcuterie)
• A selection of artisan iberian cold meats
• A selection of artisan cheeses
from all over the peninsula
Chapter 2
THE SPANISH ‘PUERTO’
(from the Spanish port)
• Smoked sardines with tomato confit
• Mussels in marinera sauce
• Fried anchovies in aioli
• Grilled clams with citrus
• Red prawn carpaccio
• Basque stew with seabream,
prawns and clams
• Grilled octopus with potato
puré and smoked paprika
• Escalivada (a Cátalan dish of
roasted vegatables) with cod,
aubergine, peppers and onions
Chapter 3
THE SPANISH ‘HUERTA’
(from the Spanish orchard)
• Gazpacho (a cold tomato-based soup)
with garnish of organic vegatables
• White garlic from Malaga with melon
• Green ‘Padrón’ peppers
• Stew of seasonal vegetables
• Seasonal mangetout and asparragus
with black olive vinagrette
• Green onions in nut and red pepper sauce
• Artichokes with manchego
cheese and iberian ham
• ‘Heart tomato’ salad with crunchy basil
Chapter 4
THE SPANISH ‘GRANJA’
(from the Spanish farm)
• Free-range eggs with shoulder-
cut iberian pork
• Tortilla from Betanzos (Galician region)
• Traditional tortilla with
vegetables of the day
• Blood sausage from Burgos
with sweet red pepper jam
• 40-day matured buey t-bone steak
• Organic foie gras from
Extramadura with fig jam
• Organic beefburgers with Idiazábal
cheese and sweet red peppers
• Roasted rabbit with aioli
• Roast lamb with aioli and honey
Chapter 5
THE ‘ABUELITA’S’ CHOICE
(Spanish grandma’s favourites)
• Pig’s cheek stewed in riojan wine
• ‘Grandmother’s meatballs’ in
organic tomato and wine sauce
• Free-range chicken in cashew-nut stew
• Sanguesa beans with borage,
cockles and iberian pork jowl
• Asturian stew with artisan
meats from the north
• Free-range chicken casserole
with Asturian-style rice
• Rice and broth with pig cheeks
and red pine mushrooms
Chapter 6
FROM VALENCIA WITH ‘CARIÑO’
(from Valencia with love)
• Rice in the oven with iberian
ribs and cured meats
• Rice with red prawns and baby squid
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SAMPLE MENU
• Rice with fried baby squid and soft garlic A LA CARTE MENU
• Traditional paella with lima
beans, rabbit and snails BAR BEVERAGES
• Black rice with cuttlefish
Chapter 7
DULCE FINAL
(sweet ending)
• Rice pudding with caramelized
crust (Asturian style)
• Tower of brioche with caramel
ice-cream (Madrid style)
• Organic, fresh fruit salad with basil
Epilogue
TIME FOR A ‘CHINCHÍN’
(time for a toast)
• Artisan vermouths
• Craft beers
• Natural, organic wines from
small family vineyards
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MENU DESCRIPTION MOOD

A LA CARTE MENU BOARD
BAR BEVERAGES
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MENU STRUCTURE PRICE POINT

STARTERS TO SHARE 14%

Selection of Spanish charcuterie, cheese, olives

FROM THE PORT 16%

Fish & Seafood starters Types of Pricing Objectives:
FROM THE FARM 18% Earn a Target Profit Percentage
Farm poultry, beef and lamb Maximise Profit
Before pricing an outlet’s product, each Outlet Manager Achieve a Specific Sales
GRANDMA’S FAVOURITES 14% and Director of Food and Beverage should establish
Old recipes re-invented Pricing Objectives. The pricing objectives for the Achieve a Specific Customer Count
individual outlets must be compatible with the overall Meet the Competition’s Price
FROM VALENCIA WITH LOVE 10% marketing plan for the Food and Beverage department. Break Even
Traditional rices For example, one must always strive to maximize the
outlet’s profitability by maximizing sales volume, covers Discourage Patronage
SWEET ENDING 12% and contribution margin. Satisfy Barter Customers
Original sweets tastes
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LOOK & FEEL

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CONCEPTUAL APPROACH

PESETA is a scarlet and amber train that takes us to

our own roots and to a world of memories and flavors,
recovering old recipes and culinary traditions into our
contemporary days.

Described as a bicolor snake, when on board, travelers

cross the inner cobbled street in search of its next
culinary stop, while those more experienced are
accommodated in either of the two bars.
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BRIEFING SIGNATURE ELEMENTS

Peseta is a traditional Spanish restaurant abroad where to enjoy the tradition

Linearity is Peseta´s main characteristic.
Two different ways of eating generate two main spaces: “Tapas” and
“tasca” areas.
Use of cobbles to recreate a typical Spanish street as a linking area.
Lengthwise parallel bars enhancing Peseta´s linearity.
Typical Spanish materials such as esparto, wicker and woods to
achieve a traditional Spanish tasca.
of “tapeo”, a simple concept where the original Spanish flavours are the
principal goal of eating.
Its lineal disposition is comprehended as the main characteristic. Not only
the space but also the bars and the tables disposal are though with this
lengthwise feature.
There are two main endless shared tables oriented to two different ways of
eating: “tasca” is thought to share several dishes with friends encouraging a
more slow food, and “tapas” as a more casual way of eating.
These areas are linked through an inner cobbled street enhancing the
intention of understanding Peseta as a typical Spanish street full of bars.
The choice of materials seeks to merge this contemporary restaurant with
the tradition of Spanish restoration. Materials evoke tradition, such as
woods, esparto, wicker among others accompany the intention of guiding the
customer through a unique culinary Spanish experience.

Estimated costs for premium qualities in PESETA per square meter . . . . . . . . . . . . . 1.000€/m² PARALLEL BARS LINEAR STREET TRADITIONAL OPEN KITCHEN LINEAR TAPAS WARM MATERIALS
DISPOSITION FLOW “TASCA” AMBIENCE EXHIBITION
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ORGANIZATION CHART AREAS INTRODUCTION

Two main bars as two attracting faced poles, oriented to two

different ways of eating: “Tasca” (red) and “Tapas” (black).
m K + k T Inner central street that at the same time divides the space and
acts as a linking space between areas.

Secondary spaces linked to the two main areas: an open kitchen FOOD MARKET ‘TAPAS’ BAR ‘TASCA’ BAR TERRACE
and terrace linked to the “tasca” area, and a bar associated to Comprehended as a transitional area Focused to a more informal way of eating. Thought as an area for tasting As a complement to the tasca and the
the “tapas” area. between Peseta and the hotel lobby, A long high counter where the client numerous traditional dishes by sharing tapas area, the terrace is an area where

B The modularity growth of each area would allow several

where the typical Spanish delicattesens
are exposed and sold, atracting the
client.
could taste the typical Spanish “tapas”
while enjoying a cold beer.
them with friends. A unique long
table with comfortable furniture to
encourage a longer stay meal.
to eat under the sun as if you were in a
traditional countryside Spanish village.

different spatial configurations.

Direct connection with lobby by the food market bar.

m = Food market
K = Open kitchen
k = Closed kitchen
B = Bar area
T = Terrace area
28
AREAS SPECIFICATIONS
FOOD MARKET AREA
The food market is thought to be a transitional space, linking the lobby with the interior eating area. A
retail spot where the customer can find all the typical Spanish delicatessen they´re about to try inside
Peseta, acting as an “exclusive Spanish groceries store”.
Lengthwise bar disposed as typical market stalls
Spanish traditional cuisine as the main attractive of Peseta´s entrance, composed by a large bar where the
customer can buy the exposed ingredients. This bar evoques the traditional continuos market stalls where
the passerby would have at his sight meat, vegetables and other products.
Gastronomic eye-catching space to attract the customer
A delicatessen exposition designed to attract the customer from the lobby acting as a catching “façade”.
The raw material is the main element of attraction for the customer. The food itself acts as decoration and
as unique elements.
Hanging elements to expose the products
Seeking for tradition, the way of exposing resembles of the old markets, elements hung in the view of
the client. Large hanging baskets with vegetables, luncheon meats vertically exposed, hanging posters
announcing daily products...
Traditional materials to reinforce tasca identity
The election of materials reinforce the intention of teleporting the client to the Spanish countryside. Raw
materials are used in exposing elements such as wicker baskets, hanging ropes , wooden storage boxes and
others contrasting with the exposed products.
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AREAS SPECIFICATIONS
“TAPAS” AREA
A tapa in Spain is essentially an aperitif served in most bars accompanying the drink (alcoholic
or not). Going out for “tapas” is an informal way of eating, standing by a bar drinking a cold beer,
or sitting in high stools that invite to good conversation...
Narrow eating counter to enhance an informal way of eating
Going for “tapas” is an informal way eating, accompany a tapa with a beer and enjoy good
company. This is why the long bar serves as a large table to gather around accumulating dishes
where the tapas are served, a narrow and continuous element that follows the concept of tapas.
Suspended glass volume being visible from every angle
Tapas are the great attraction of Peseta, exposing the tapas that are being prepared allows their
sight all around the restaurant. Therefore we can find a large glass cabinet suspended right above
the bar at a sufficient height that allows the contact of the diners on both sides of the table/bar.
Natural materials to contrast the identity of the restaurant
Seeking for tradition, the way of exposing resembles of the old markets, elements hung in the
view of the client. Large hanging baskets with vegetables, luncheon meats vertically exposed,
hanging posters announcing daily products...
Central bar
The “Tapa area” gathered around a central bar designed as the extension of the main tapas table/
bar, that serves the drinks which accompanies the tapas. This bar is thought to be completely
empty except for three large beer taps and Sangria jars on top.
30
AREAS SPECIFICATIONS
“TASCA” AREA
The “tasca” area encourages a more slow-food way of eating, focused on sharing dishes between friends.
Open kitchen with a large table to watch the Spanish culinary show
In the central space of the lengthwise bar would appear an open kitchen to show the food preparation process
and invite customers to see and learn more about the Spanish food. Linked to the kitchen there would be a
counter for customers to eat right in front of the show in tall stools.
One single lengthwise counter with numerous uses along it
The “tasca” area is manly formed by an lengthwise counter which organizes all the area. It goes from the
entrance to the terrace and serve to different zones along the way. At the entrance it is used as a counter
where to shared dishes in an informal way sitting by one of its sides. At the bar is a counter in front of the
kitchen which serves to watch the show. Finally next to the terrace it would convert itself into a big table with
a long bech to host groups at both sides of it for a more slow meal. It is thought as a continuous element with
several articulated points to allow passage to the other side.
Rustic materials in furniture to create a warm ambiance
The furniture proposal reinforces the street identity of Peseta. The use of raw rustic materials such as
wooden tables and tools, wicker at the bar and in the ceilings enhance the appearance of a traditional vintage
Spanish restaurant.
Linear elements to emphasise the intention of an endless street
To enhance the appearance of a lengthwise space all the elements would have a longitudinal organisation
along the main counter. Lighting and wicker acoustic panels in the ceiling would enhance this directionality.
31
AREAS SPECIFICATIONS
TERRACE
Rustic ambiance allows the customer to time travel to the Spanish countryside. Decorative
touches trying to achieve the sensation of being under the sun enjoying nice weather, and tasting
the typical delicatessens brought from the main lands of Castilla.
Rustic natural materials furniture
Use of natural rustic materials to reinforce the rustic ambience of Castilla’s countryside.
Comfortable chairs and bigger tables where to enjoy a slow food without the bustle of the inner
street.
Dry vegetation from Castilla
Dry vegetation all over the terrace would recreate the picture of the endless grain’s fields of
Castilla. Golden and brown colors such as wheat or olive-trees would enhance the sunlight and
create a more relaxing ambience where to have a large meal while enjoying the sun.
Flexible furniture to respond to different groups of customers
In contrast to the rest of the areas where the counter are fixed here the furniture could be
easily modified to respond to different circumstances. Tables could be put together or separated
depending on the groups eating in the Terrace.
32 33

FLOOR PLAN FLOOR PLAN DIAGRAMS

General guidelines
The organisation follows the linear structure
of the interior street. At both sides of the path,
the bars and the floor level define where to have Inner path Bars Eating areas
an appetiser, where to have a drink and where Straight wide path with secondary service and Longitudinal and parallel bars each one for a Each bar defines an eating area: in the bar
to have a ‘tapa’ or a ‘pincho’. Alma creates an flow entries. Its width results from space needed different use are the limits of the interior stoned different type of stools and chairs are placed
ambience related both to the bar and the street, for eating in the bars plus the space needed for path, serving as meeting point to have same quick allong the counter while in the restaurant area a
two spaces where friendly conversation and fluent flows. tapas or to dine facing the open kitchen. comfortable long bench facing the inner path is
gastronomy have the same importance. the main characteristic.

terrace access
wardrobe & lockers

+0.00
open kitchen closed kitchen ........................terrace
Open
kitchen

+0.00
minimarket 2go
tasca......................... reception & service Bar
wardrobe access

entrance hall.......access

+0.00

+0.00
+0.00 Cobbled inner street Tasca’s counter Tasca’s seating area

+0.00

+0.00
-0.36

-0.36

high stool stools

Tapas’ counter Tapas’ eating area

+0.36
tapa........................... Terrace
-0.36

-0.36

-0.36

+0.00
standing area

........................outdoor
 terrace access
34 +0.36
35

FLOOR PLAN DIAGRAMS SAMPLE TABLE

+0.00

+0.00 -0.36

Texture display

FLOORING
+0.00 +0.00 +0.00
The materials used in Peseta seeks to recreate

terrace access
The entrance Open kitchen & Bar Terrace & Restaurant the ambience and atmosphere of a classic
+0.36 cobbled Spanish street.
It has two areas defined by a type of bar The counter would be wider passing through the The terrace is a threshold where to feel like being
counter. Each one with a +0.00
different width:
-0.36 a kitchen hosting above it all the mechanical items outside.The interior space is organised by the two Rustic materials in furniture like in a vintage
wide counter for the ‘tasca’ area and a narrow needed and+0.00
allowig customers to eat comfortably counters with both eating places. Spanish bar create a warm space.
counter for the ‘tapas’ area. facing the kitchen. The bar is located just across An openable window connects exterior and
the inner street virtually separated
+0.00
by -0.36
acoustic interior space in spring and summer.
layers.

WALLS
+0.00

+0.00
stools

-0.36

CEILINGS
+0.00

-0.36 -0.36

+0.00
service
access

-0.36
standing area
high stool
reception &

stools
wardrobe

FF&E
+0.00 +0.00 +0.00
+0.00

terrace access
Tasca Inner Tapas Open Tasca Inner Tapas Bar Terrace Tasca Inner Tapas
minimarket 2go

street kitchen street

-0.36 -0.36 street
+0.36
access

+0.00
36 37

LOOK & FEEL AXONOMETRIC

General guidelines
a b c d e The lengthwise bars organize the space along the
cobbled street just like in a traditional street full of
bars. A space where customer could eat different
kind of food and in different ways while catching
up with their friends.

..................................terrace

f a Rustic materials h i j
b Enviroment
c Wooden table
d Open kitchen ...................................................
close kitchen......................................................................................... restaurant
e Tables and stools
f Cobblestone path
g Linear enviroment open kitchen....................................................................
h Long bar
i Leather stools & bar’s lightning
j Friendly nviroment
k Open space
............................................................................................................................................
g k food market...................................................... bar

connection to lobby...............................
38 39

DETAILS FF&E

Tapas Bar - Front View

Tapas Area Tasca Area Terrace Lighting
As a reinterpretation of the traditional Spanish ‘tasca’, the bar is now divided into three horizontal levels,
each one developing its own function.

Lengthwise counter facing the bar (Composing leveles 1 and 2)

While the waiters have a lower bar in order to serve and clean in an easier way, the costumers area located in
a higher bar where to taste numerous tapas. A lengthwise counter where customers would sit facing the bar
for an informal way of eating and to speed-up the ordering process.

Suspended glass showcase for tapas’ displayc (Composing level 3)

In its higher level, the bar becomes a glass volumen where `tapas` are sheltered and display. This three-
dimensional volume is an eye-catching element to attract customers’ attention and invite them to taste the
numerous tapas offered. Lightning would be integrated in the last part of the ‘tapas’ bar.

Rustic materials enhancing the vintage Spanish bar appearance

The use of rustic materials to recreate the appearance of an old Spanish bar where to taste the most authentic
and traditional dishes. Hanging from the ceiling there would be esparto panels to improve the acoustic of the
space and at the same along with the wooden tools and bar helps to enhance the vintage appearance.
40 41

FOH OS&E BOQ OS&E

OS&E DESCRIPTION TABLEWARE

Flat Plate 30,5 CM Tray 28 x 20 CM

Flat Plate 27 CM Bowl 16,5 CM
Flat Plate 23 CM Sheer Bowl Inclinate White 17,5 CM
Flat Plate 15,75 CM Glass Tray 26,5 x 16 CM

Tapas Bar - Front View Pasta Plate 30 CM Taste Rect. Porcelain Dish 27 x 16 CM
Soup Plate 22,25 CM Taste Square Plate 27 x 27 CM
The OS&E selection must represent our roots so traditional pans and pots is required both in cast iron or
copper to served all different products based on its origin; sea, farm, orchard,…Wooden handle for all cutlery Tea Cup 21, 25 CL Sheer Couple Plate 30,5 CM
is recommended.
Coffee Cup 8,5 CL Pockets 2 Holes Glass Tray 20 x 10 CM
Suggestions per region:
Te Cup 22,75 CL Pockets 3 Holes Glass Tray 31 x 10 CM
APAC: Prottery, stones, wooden materials
Fine Moka Cup 8,5 CL Freestyle Tray 37 CM
EMEA: Copper, slates and cast iron
Fine Tea Plate 16,5 CM Freestyle High Bowl 13 CM
AMERICAS: Ceramic, pottery & clay
Fine Coffee Plate 12 CM Freestyle High Bowl 18 CM
Mug 34 CL Freestyle Flat Plate 25 CM
Tea Pot 34 CL Porcelain Jar 1L
Tea Pot 42,5 CL
Creamer 14,25 CL
Creamer Without Handle 8 CL
Sugar Holder -
42 43

BOQ OS&E TABLE SETTING INSPIRATIONAL

CUTLERY St. Steel Table Fork RESTAURANT ACCESSORIES St. Steel Sprayer 150 ML
Table Knife Wood Pepper Grinder 22 CM
Table Spoon Salt / Pepper Grinder 18 CM
St. Steel Dessert Fork Sauce Set Tableservice with bread -
St. Steel Dessert Knife Set 3 sauceboat with spoon -
St. Steel Dessert Spoon Napkin Rings 4,7 CM
St. Steel Tea Spoon Reserved Table Stand 1,43 CM
STRAW TABLEMAT STRAW STRAW COASTER
St. Steel Coffee Spoon Set 2 Reserved Table Stand - OVAL SHAPE CENTERPIECE 10 CM DIAMETER
45x33 C
St. Steel Fish Fork Bill Tray 21,5 x 13 CM
St. Steel Fish Knife Led Lamp 10 x 15 CM
Steak Knife Led Candle Holder -
Spoon Placemat 36 x 48 CM

GLASSWARE Burgundy Glass 75 CL INDIVIDUAL PORTIONS Frypan 10 CM

Wine Glass 42 CL Saucepan 10 CM
Bourdeaux Glass 65 CL Chips Round Basket S.s 8 CM
STRAW TABLEMAT STRAW TABLEMAT STRAW TABLEMAT STRAW TABLEMAT
Flute Glass 19 CL Chips St. Steel Basket 14 x 11 x 8 CM OVAL SHAPE OVAL SHAPE OVAL SHAPE OVAL SHAPE
45x33 C 45x33 C 45x33 C 45x33 C
Casual Bourdeaux Glass 63 CL Little Frypan Iron 13,6 x 13,6 CM
Digestive Glass 17 CL Aperitif Spoon 8 x 4 x 2,5 CM
 44
45

UNIFORMIT Y
46 47

UNIFORMS

FEMALE MALE
Long blue trousers and long sleeve white shirts. Long blue trousers and short sleeve shirt. Jeans
Grey color long apron and black straps long apron white grey color straps
 48

BRANDING
IDENTIT Y
49

GUIDELINES
50 51

RATIONALE LOGO

LONG - LASTING CUISINE

Peseta is a tribute to Spain which is in our hearts and we miss everyday. From a homesickness memory
steeped in, was borned our cuisine, gastronomic postcards slow-cooked and loved which is sent to your palate
to show you the most essential Spanish flavors, unforgettable memories.

The History Behind our Logo

In the yaer 1869 the first Peseta was coined, on order of the Provisional Government.
On the coin, which was based on its Roman ancestor, was a representation of the
Goldess Hispania. We reinvented the original design for our Peseta. We maintained
the laurel that symbolizes the reward for wit, substituted the weapor for the basic tool
of any foodie, a spoon, and added our sea to the mountains. To finish, we included our
sun - Loved by so many tourists - symbolizing Spanish life and quality.
52 53

LOGO MENU COVERS

BLUISH GREY WINE

MINT GREEN LIGHT BLUE BLACK

54 55

MENU INTRODUCTION COLLATERAL MATERIAL

Real Spain essence anywhere in the world!

Reminiscences of Spanish tapas bar, with a mix of tradition and modern interpretation.
Peseta provide our guests the real Spanish experience, with its genuine products and the
Spanish warm touch, submerging them in the culture of sharing.
Sesonality products are used to recreate traditional recipes by region, from north to south
and all across the country.
 56
57

MERCHANDISING
58 59

MERCHANDISING

PESETA concept doesn´t necessarily need to have

Merchandising to sell. However we provide a selection of
inspirational items in case exist demand from the audience.
The display of those items must be located in the near the
bar counter in order for the barman to handle the sales or
alternatively can be located at the restaurant entrance in this
case the hostess will eventually handle the sales. The products
must be beautifully displayed, price tagged and placed in a
stand-alone glass enclosed vitrine exclusively allocated for this
purpose.
 60

KITCHEN
61

EQUIPMENT
62 63

LAYOUT BOQ
3. COLD KITCHEN & PASTRY 3.06 1 HANGING LOCKER WITH SLIDING DOORS 1400

ITEM QT Y. Description Measures: 1400 x 400 x 600 mm

1. WALK-IN CHILLER 3.01 1 ICE MACHINE 59 KG/24H HALF DICE

Brand: Manitowoc

1.01 1 Walk-IN CHILLER Measures: 660 x 673 x 978 mm 3.07 1 NORMAPLAS DUSTBIN 120 L GREEN W/PEDAL

Brand: Kide Voltage: 230 V/I/50 Hz Measures: 560 x 480 x 930 mm

Measures: 2350 x 1600 x 2480 mm Power: 0.65 KW

1.02 1 REFRIGERATION EQUIPMENT 3.02 1 S/S 2 DOOR U/COUNTER REFRIGERATED

Brand: Silensys Brand: Infrico

Tension: 400 v/II/50 Hz Measures: 1468 x 700 x 850 mm

Power: 228 Kw Voltage: 230 V/I/50 Hz

Power: 0,55Hz

1.03 3 ALUMINIUM AND POLYETHYLENE SHELF 1394 mm 3.03 1 VACUUM PACKAGING MACHINES S-220 GSL VAC

Brand: Italmodular Brand: VAC-STAR

Measures: 1394 x 475 x 1700 mm Measures:470 x 510 x 450 mm

2. WALK-IN FREEZER Voltage: 230 V/I/50 Hz

Power 0,90 Kw

2.01 1 WALK-IN FREEZEER 3.04 1 PANETARY MIXER HL400 40LTS

Brand: Kide Brand: HOBART

Measures: 2350 x 1500 x 2480 mm Measures: 770 x 670 x 1270 mm

2.02 1 REFRIGERATION EQUIPMENT Voltage: 250 V/I/50 Hz

Brand: Silensys Power: 1Kw

Voltage: 400 V/II/50 Hz 3.05 1 TABLE CUSTOM S/S W/BOWL SINK AND DRAWER

Power: 228 Kw Measures: 3200 x 700 x 850 mm

2.03 3 ALUMINIUM AND POLYETHYLENE SHELF 2048 mm

Brand: Italmodular 3.05 A 3 FAUCET

Measures: 2048 x 475 x 1700 mm Measures: 310 x 217 mm

64 65

BOQ 4. HOT KITCHEN 4.06 1 SALAMANDER

Brand: GIORIK
4.11 2 HEATING LAMP

Brand: HATZCO
4.17 1 U.V KNIFES DESINFECTANT CABINET

Brand: BOURGEAT
4.26 1 NEUTRAL ELEMENT 400mm S.900 ON CABINET

Brand: SILKO
BOQ
4.01 1 STAINLESS STEEL HOOD WITH LIGHTS Measures: 650x480x570 mm Diameter: Ø 279 mm Measures: 585 x 120 x 735 mm Measures: 400 x 900 x 900 mm 5.06 1 WALL SHELF

Measures: 5200 x 1350 x 800 mm Voltage: 400 V/III/50 Hz Voltage: 230 V/I/50 Hz Voltage 230 V/I/50 Hz 5. DISWASHING AREA Measures: 2450 x 500 x 300 mm

Voltage: 230 V/I/50 Hz Power: 5.65 Kw. Power: 0.25 Kw Power: 0.02 Kw 5.07 1 UTILEX DUSTBIN 100 L.

Power: 0,450Kw 4.07 1 COMBI STEAMER SCC102 PROP.GAS 10X2/1 GN 4.12 1 UNDERCOUNTER HOT CABINET W/SLIDING DOORS 4.18 1 TABLE CUSTOM S/S W/BOWL SINK AND DRAWER 5.01 1 STAINLESS STEEL HOOD Brand: RUBBERMAID

4.01 A 1 EXTRACTION ENGINE Measures: 1069 x 971 x 1017 m Measures: 1200 x 700 x 850 mm. Measures: 3800 x 700 x 850 mm Measures: 2200 x 1000 x 700 mm High: 780 mm.

Measures: 1485 x 730 x 1175 mm Voltage: 1NAC 230V Voltage 230 V/I/50 Hz 5.01 A 1 EXTRACTION ENGINE

Voltage: 400 V/I/50 Hz Power: 1 Kw Power: 2.06 Kw 4.19 1 FAUCET Brand: CHAYSOL 6. POT WASH AREA

Power: 3 Kw Gas Power: 34 KW 4.13 2 HEATING LAMP Measures: 310 x 217 mm Measures: 850 x 540 x 650 mm

4.07 A 1 TABLE OVEN WITH DOORS US-IV SCC-102 Brand: HATZCO Voltage: 400 V/iI/50 Hz 6.01 1 UTENSIL WASHER HOBART PROFI UX-10A

4.01 B 1 FRESH AIR ENGINE Brand: RATIONAL Diameter: Ø 279 mm 4.20 1 HANGING LOCKER WITH SLIDING DOORS 1200 Power: 1,1 Kw Brand: HOBART

Measures: 950 x 770 x 850 mm Measures: 1067 x 934 x 696 mm Voltage: 230 V/I/50 Hz Measures: 1200 x 400 x 600 mm 5.02 1 AUTOMATIC RACK-TYPE DISHWASHER PROFI CSA Measures: 780 x 945 x 1984 mm

Voltage: 400 V/iI/50 Hz 4.07 B 1 DRAIN KIT RATIONAL Power: 0.25 Kw 4.21 1 NORMAPLAS DUSTBIN 120 L GREEN W/ PEDAL Brand: HOBART Voltage: 400 V/III/50 Hz

Power: 1,5 Kw Brand: RATIONAL 4.14 1 UNDERCOUNTER HOT CABINET W/SLIDING DOORS Measures: 560 x 480 x 930 mm Measures: 2000 x 773 x 2049 mm Power: 15.6 Kw

4.02 1 FIRE SUPPRESSION SYSTEM 4.08 1 JOSPER OVEN Measures: 1200 x 700 x 850 mm. Voltage: 400 V/III/50 Hz 6.02 1 S/S TABLE W/BUILT-IN GARBAGGE BIN

Brand ANSUL Brand: JOSPER Voltage 230 V/I/50 Hz 4.22 1 TABLE CUSTOM S/S W/BOTTOM SHELF Power: 30.2 Kw Measures: 1000 x 700 x 850 mm

Measures: 1452 x 1291 x 1621 mm Power: 2.06 Kw Measures: 1900 x 700 x 850 mm 5.03 1 PREWASH TABLE CUSTOM S/S WITH BOWL SINK 6.03 1 S/S TABLE WITH BIG BOWL SINK

4.03 1 6 BURNER GAS BURNER W/ UNDERNEATH OVEN Voltage: 230 V-400 V/III 4.15 1 HAND WASH BASIN (KNEE OPERATED) 4.23 1 UNDERCOUNTER HOT TABLE W/BOTTOM SHELF Measures: 2450/1450 x 800/770 x 850 mm Measures: 1000 x 700 x 850 mm

Measures: 1200 x 900 x 900 mm Power: 14.2 Kw Brand: BOURGEAT Measures: 800 x 700 x 850 mm 5.03 A 1 SHOWER TAP

Properties: 8 Kw.oven 4.09 1 MICROWAVE OVEN PANASONIC NE - 1027 Measures: 430 x 375 x 580 mm Voltage: 230 V/I/50 Hz High: 1200 mm 5.03 1 PREWASH TABLE CUSTOM S/S WITH BOWL SINK

Gas Power: 53 Kw Brand: PANASONIC 4.16 1 STAINLESS STEEL INSECT KILLER 40M2 Power: 1,50 Kw 5.04 1 STAINLESS STEEL INSECT KILLER 40M2 Measures: 2450/1450 x 800/770 x 850 mm

4.04 1 HALF FLAT GRILL-PLATED GRILL ON CABINET Measures: 510 x 360 x 306 mm Brand: MATFER 4.24 1 DOUBLE TABLETOP SHELF Brand: MATFER 6.03 A 1 SHOWER TAP

Measures: 800 x 900 x 900 mm Voltage: 230 V/I/50 Hz Measures: 350 x 140 x 260 mm Measures: 700 x 400 x 700 mm Measures: 350 x 140 x 260 mm High: 1200 mm

Gas Power: 21 Kw Power: 1 Kw Voltage: 230 V/I/50 Hz Voltage: 230 V/I/50 Hz 6.04 1 STAINLESS STEEL SHELVING 1700MM 4 LEVELS

4.05 1 GAS FRYER ON CABINET 23 + 23 LTS 4.10 1 S/S 3 DOOR UNDER COUNTER REFRIGERATED Power: 0.02 Kw 4.25 2 HALOGEN HEAT SCREEN Power: 0.02 Kw Measures: 1700 x 600 x 1700 mm

Measures: 400 x 900 x 900 mm Brand: INFRICO Measures: 600 x 150 x 60 mm 5.05 1 OUTPUT TABLE STAINLESS STEEL

Gas Power: 42 Kw Measures: 1960 x 700 x 830/1417 mm. Voltage 230 V/I/50 Hz Measures: 1200 x 700 x 850 mm 6.05 1 UTILEX DUSTBIN 100 L.

Voltage: 230 V/I/50 Hz Power: 1,50 Kw Brand: RUBBERMAID

Power: 0.70 Kw High: 780 mm.

66 67
5.06 1 STAINLESS STEEL HOOD

BOQ Measures: 900 x 1250 x 800 mm

7. BAR
7.07 2 BAR DRINK MIXER TRIPLE SPINDLE

Brand: HAMILTON BEACH

7.13 2 COCKTAIL TABLE CUSTOM S/S WITH DRAWER & BOWL SINK

Measures: 2000 x 700 x 850 mm

IT EQUIPMENT
7.01 1 JUICE EXTRACTOR LI 240 SAMMIC Measures: 317 x 228 x 520 mm

Measures: 205 x 310 x 360 mm. Voltage: 230 V/I/50 Hz 7.14 1 FAUCET

Voltage: 230 V/I/50-60 Hz Power: 0.90 Kw Measures: 310 x 217 mm Point-of-sale Restaurant reservation system
Power: 0.24 Kw 7.08 1 CHEST BOTTLE COOLER 4 DOORS 7.15 1 STAINLESS STEEL INSECT KILLER 80M2
Hardware requirements: We strongly suggest operating the reservations with a robust online real time restaurant
7.02 1 LOMI JUICER Nº 4 Measures: 1954 x 550 x 865 mm. Brand: MATFER
We suggest the FOH hardware configuration to be based on stationary stations, in addition reservation system able to handle:
Measures: 245 x 213 x 455 mm Voltage: 220 V/I/50 Hz Measures: 510 x 140 x 260 mm
to bar cash drawers and check printers.
Voltage: 220 V/I/50 Hz Power: 0.35 Kw Voltage: 230 V/I/50 Hz
The BOH should ideally consist on kitchen display system in each station and a printer for Reservation management - manages making, changing, canceling and confirming
Power: 0.37 Kw 7.09 1 ICE MACHINE 59 KG/24H HALF DICE Power: 0.03 Kw expenditting. However, the grill line may require a traditional printer due to the extreme
7.03 1 AUTOMATIC COFFEE MAKER 3 GR, VERONA SED Brand: MANITOWOC 8. FOOD CLEARING AREA heat conditions if installed within reach of the cook/s. reservations
Brand: SANREMO Measures: 660 x 673 x 978 mm 8.01 1 TABLE CUSTOM S/S W/BUILT-IN GARBAGGE BIN Guest management - keepings track of VIP’s customer references and repeat
Measures: 1050 x 610 x 590 mm Voltage: 230 V/I/50 Hz Measures: 2900 x 700 x 850 mm Software requirements: customers: also allowing targeted marketing to customers
Voltage: 400 V/III/50 Hz Power: 0.65 Kw 8.01 A 1 SHOWER TAP Order management Table management - assisting restaurant staff in seating (and even per-assigning
Power: 2.8 Kw 7.10 1 COFFEE GRINDER High: 1200 mm Cash management to seats) customers and tracking table status
7.04 2 BAR BLENDER WITH SILENCER Brand: SAN REMO 8.02 1 UTILEX DUSTBIN 100 L.
Table management POS integration - connecting ERB to point of sale system to retain check spend
Brand: HAMILTONBEACH Measures: 230 x 270 x 610 mm Brand: RUBBERMAID
Scheduled price management data by reservation and guest
Measures: 228´6 x 304´8 x 482´6 mm Diameter: Ø64 mm High: 780 mm.

Voltage: 220-240 V/50-60 Hz Voltage: 230 V/I/50 Hz 8.03 1 WALL SHELF 1400X400MM
Scheduled (de-) activation of articles Reports - providing advanced analytics
Power: 1.00 Kw Power: 0.35 Kw Measures: 1400 x 400 x 250 mm Free definition of article groups / report groups
7.05 1 TABLE CUSTOM S/S W/ SINK & BOTTOM SHELF 7.11 1 SEAU DES ORDURES 9. STORES Simple configuration of articles
Measures: 1250 x 600 x 850 mm Brand: RUBBERMAID 9.01 1 ALUMINIUM AND POLYTHEYLENE SHELF 1606 MM Freely configurable tracking down to article level
7.05 A 1 FAUCET Measures: 431 x 400 x 435 mm Brand: ITALMODULAR
Waste module
High: 180 mm 7.12 1 FREEZER 1 DOOR Measures: 1606 x 475 x 1700 mm
Credit card payment and hotel room charge management
7.06 1 STAINLESS STEEL INSECT KILLER 80M2 Brand: LIEBHERR 9.02 1 STAINLESS STEEL INSECT KILLER 40M2

Brand: MATFER Measures: 602 x 610 x 851 mm Brand: MATFER

Comprehensive reporting
Measures: 510 x 140 x 260 mm Tension: 230 V/I/50 Hz Measures: 350 x 140 x 260 mm

Weight: 6.5 Kg Power: 0,41 Kw Voltage: 230 V/I/50 Hz

Voltage: 230 V/I/50 Hz Power: 0.02 Kw

Power: 0.03 Kw
 68

STAFFING
69

GUIDELINES
70 71

STAFF GUIDELINES TRAINING PROGRAM

All the staff must render courteous and prompt service, casual approach to the service will make our guest to The ideal training period is 8-10 full-time training days.
Suggested subjects for FOH:
feel more comfortable in a relaxing atmosphere. During this period, the recommended topics of training are:

Restaurant seating chart

MHI Orientation
Young and dynamic staff should mainly focus in offering an attentive but tactful service. Proactive, OS&E review
Restaurant concept review
upselling,…. Department specific brand standards
Culinary equipment training
Lunch menu review
Product show for the culinary team
Dinner menu review
Food show for culinary team members only
Manning guide proposed above will vary depending on the size of outlet. Food show for lunch
Food show for front of house associates
Food show for dinner
Daily line up during live simulations
Steps of service lunch
Culinary: F.O.H: Position specific training
Steps of service dinner
Live simulations (at least 3 simulations)
Head Chef Outlet Manager Beverage menu review
Sous-chef Captain Seating procedures review
CDP Waiters Music and lighting overview
Commis Bartenders Local area knowledge
Steward Food runners
72 73

TRAINING PROGRAM

Positioning specific: Suggested subjects for Culinary teams:

Initial set up of the work area Handing other guest issues Produce
Coffee training Daily shift opening procedures Seafood
Side station set up Music and lighting overview Meat
Point of sales (POS) system training Phone training and skills Dry goods / Grocery / Master distributor
Accounting (close out) precedures Sequence of service Kitchen equipment
Alcoholic beverages (product knowledge and service) Seating procedures Kitchen sanitation and cleanliness
Taking the order Cleaning and maintenance procedures Flow of food
Sequence of service lunch Reservations procedures Food handling and storage
Sequence of service dinner Large party reservations Temperatures for food safeness
Firing procedures Sequence / steps of service lunch Recipes and prep sheets
Serving the order Sequence / steps of service dinner Food Rotation
Clearing plates Bread service Cooling products
Coffee and dessert service Tray and hand carrying service procedures Controlling waste
Handiling service problems Food serving and placement Maintenance procedures
Presenting the check Table reset procedures and expectations Knife skills
Closing procedures Opening and closing procedures
 74
75

MUSIC
76 77

MUSIC SELECTION

1. Vanesa Martin - Complicidad

2. Alejandro sanz ft Marc Anthony - Deja que te bese
3. La Oreja de Van Gogh –Verano
4. Alvaro Soler – Sofia
5. Juan Magán – Quiero que sepas
6. Enrique Iglesias ft Wisin – Duele el corazón
7. Morat – Como te atreves
8. Dasoul – Todas las promesas
9. Melendi – La promesa

Please feel free to look for additional music offer following this music profile guidelines
 78
79

FINANCIALS
80 81

BUSINESS CASE BUSINESS CASE

CLIENTS
MENU POPULARITY SALES MIX IDEAL SSET

STARTERS TO SHARE 26% M2 300 700 HOTEL GUEST CAPTURE RATE 7% SALES COVER MIX F&B MIX STATISTICS
FROM THE PORT 16% RTE SEATS 80 100 OUT OF THE HOTEL CAPTURE 28%
RATE BREAKFAST 0,00% FOOD REV 54% AVERAGE CHECK 25,91€
FROM THE ORCHARD 16% TERRACE SEATS 40 50
BRUNCH / LUNCH 16,94% BEVERAGE REV 46% REVPASH 8,84€
FROM THE FARM 18% EMPLOYEES 15 20 EST# GUEST IN DEAL SET 10266
MID 8,64% REVPAM 331,60€
GRANDMA’S FAVOURITES 14% TIMING 12:00 23:00
DINNER 31,42% ANUAL GROWTH 3%
FROM VALENCIA WITH LOVE 10%
TABLE TURNS 2

STARTERS TO FROM VALENCIA M2 EMP

SHARE 26% WITH KLOVE 10% DINNER REVPASH
300 15 Out of the Hotel 31,42% 8,84€
28%
Capture Rate
GRANDMA’S 80 40 54% 46%
FROM
THE FARM FAVOURITES Hotel Guest Capture
RTE SEATS TERRACE SEATS 7%
18% 14% Rate MID 0% 20% 40% 60% 80% 100%
BRUNCH / AVERAGE TABLE
FROM FROM THE 12:00 23:00 8,64% LUNCH CHECK TURNS
THE PORT ORCHARD 16,94% FOOD REV 25,91€ 2
16% 16% BEVERAGE REV
8:00
82 83

BUSINESS CASE BUSINESS CASE

OTHER EXPENSES P&L % ROI & BREAK EVEN

TOTAL OTHER EXPENSES 14,6% ESTANDAR BC MHI BASED ON MANUAL INVESTMENT 344.905,00€
MENU DIRECT COST MIX DIRECT COST EMPLOYEES BUILD OUT 91.700,00€
STARTERS TO SHARE 24% FOOD 28,00% RESTAURANT 7 REPAIRS 1,00% REVENUE 1.094.280€ ROI 1,31 (YEARS)
FROM THE PORT 31% BEVERAGE 18,70% KITCHEN 8 UTILITIES 3,00% DIRECT COST 24,79% EST ANUAL REV 1.094.280,00€
FROM THE ORCHARD 24% EST LABOUR COST 314.601,76€ CLEANING, LAUNDRY & 1,00% PAYROLL 38,80% EST ANUAL PROFIT 239.670,00€
REFUSE
FROM THE FARM 31% AVERAGE COST OF F&B 24,79% PAYROLL % 38,80% OTHER EXP 14,50% PROFITPASH 1,94€
BANK/CC CHARGES 1,00%
GRANDMA’S FAVOURITES 27% IDEAL PAYROLL % 35,00% RTE PROFIT 21,90% PROFITPAM 72,63€
SERVICE CHARGE 0% PRINTING & STATIONARY 1,00%
FROM VALENCIA WITH LOVE 12% RENT 0% BREAK EVEN ANUAL 786.086,00€
PHONE & INTERNET 0,40% RTE EBITDA 21,90% REVENUE
BREAK EVEN DAILY REV 2.160,00€
GLASSWARE 0,80%
IDEAL BASED IN STAND ALONES RTE (this conceot)
IT & POS 1,00% 100% Direct Cost
90% Payroll
MUSIC & AMBIENCE 1,40% REVENUE 1.367.850€
80% Other Exp
FROM VALENCIA WITH LOVE 12% DIRECT COST 25% 70%
INSURANCE 2,00% Rte Profit

%
GRANDMA’S FAVOURITES 27% PAYROLL 35% 60%

38,80
8 Kitchen Staff SUNDRY 1,00% 50%
38,8 Payroll%

35%
FROM THE FARM

12%
31% OTHER EXP 12% 40%

24,79

28%
21,90
Member

25%
14,5%
FROM THE ORCHARD 24% RTE PROFIT 28% 30%
20%
FROM THE PORT PROPERTY COST RENT 10%
31% 10%
7 Restaurant 314.601,76€ RTE EBITDA 18%
0%
STARTERS TO SHARE 24% Staff Member RENT 0% Estandar bc mhi Ideal based on stand
based on manual alones Rte (this
conceot)
0% 10% 20% 30% 40%
84 85

CONSTRUCTION &
IMPLEMENTATION COST
CIVIL COSTS QTY. PC (€) AMT (€) FF&E COSTS QTY. PC (€) AMT (€)
Dernolitions & previous proceedings Furniture
Structure modifications m 2
325,00 50,00 16250,00 Tall table 300x150 cm u 2,00 1000,00 2000,00
Partitions, flooring, drywall/plaster, systems. m2 325,00 24,00 48750,00 Tall table 300x100 cm u 2,00 800,00 1600,00
Others m2 325,00 150,00 7800,00 Front desk reception 360x45 cm u 1,00 600,00 600,00
Masonry & Facaders Counter food and learn 360x45cm u 1,00 1500,00 1500,00
Ceramic panels m2 65,00 100,00 6500,00 Wall food 60x260x30 u 30,00 400,00 12000,00
Glass panels m2 50,00 800,00 40000,00 Bar counter u 3,00 4000,00 12000,00
Others u 1,00 5000,00 5000,00 Kitchen counter u 1,00 3000,00 3000,00
Continous benching ml 10,00 110,00 1100,00 Stool u 40,00 75,00 3000,00
Vegetation spots ml 90,00 120,00 10800,00 Marble table rounded 150cm radius u 10,00 1000,00 10000,00
Structure Marble table diferent sizes u 10,00 1500,00 15000,00
Metal frame structure u 100,00 100,00 10000,00 Chair, Wood rounded u 40,00 50,00 2000,00
Paving & Claddding Exterior table u 2,00 400,00 800,00
Ceramic Tiles type 1 m2 198,00 100,00 19800,00 Exterior chair u 6,00 100,00 600,00
Ceramic Tiles type 2 m2 90,00 120,00 10800,00 Wood bench u 2,00 200,00 400,00
Ceramic Tiles type 3 m2 126,00 180,00 22680,00 Wicker chair u 28,00 150,00 4200,00
Esparto Ceiling m2 90,00 65,00 5850,00 Plants
Wooden Ceiling m2 190,00 80,00 15200,00 Trees u 3,00 3000,00 9000,00
Others m2 325,00 25,00 8125,00 Vegetation Patio m2 15,00 100,00 1500,00
Installations Plants wall spots u 20,00 200,00 4000,00
Plumbing, sewer, electrical, etc. m2 325,00 150,00 48750,00 Light Fixtures
Assistance & others Pendant linear bulbs u 8,00 150,00 1200,00
Masonry assistance m2 325,00 25,00 8125,00 Pendant cooper tubs bulbs u 16,00 300,00 4800,00
Terrace and patio Kitchen and bar lights u 15,00 50,00 750,00
Terrain and excavation m2 125,00 150,00 18750,00 Patio lighting u 20,00 50,00 1000,00
Drainage m2 125,00 100,00 12500,00 Decoration
Electrical and sewer m2 125,00 225,00 28125,00 Table plants and details u 50,00 15,00 750,00

Estimated cost for hight qualities in PESETA per square meter....................................... 1.050€/m2
 86
87

USER’S MANUAL
88 89

DO’S & DON’TS DO’S & DON’TS

GUIDELINES DO’S DON’TS GUIDELINES DO’S DON’TS

Siganture elements All the elements needs to be implemented Modify or change the elements Branding-Identity Guide All the elements needs to be implemented Modify or change the elements

Culinary Direction Follow guidelines and suggestions
Use the menu structure and adapt the content
Sample Menu
to the region
Calculate the Price Point according yo
Price Point
guidelines and competitors
Use it as an inspiration & be proactive and
FF&E
creative on decoration
Follow recommendations on materials looks
FOH OS&E
and feel and and adapt to the region
Uniformity Implement the same uniform
Take a different direction nor approach Follow guidelines and suggestions on look Be creative and adapt to your regional needs
Merchandising
and feel
Copy and paste as in the manual
Follow the equipment guidelines and adapt it Accept locally made umbranded equipment
Kitchen Equipment to your menu proposal and space constraints. with less technical empacities just for cheape
Overpriced the menu offer
Use only international brands price
Buy the same FF&E and do set up’s
identically Follow profile guidelines during recruitment Reduce your manning below minimum
Staff Guideliness
process and use trainig tools provided required and overload your team
Buy exactely the same OS&E
Follow recommendations on music style and limit your offer to our suggestions
Change the uniforms Music
create your own soundtrack list
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