• Provide a sustainable and interactive experience in the downtown area, via a unique setting and healthy, high-quality food.

• We offer a downtown location, and an experience unlike any other in the area with fast service, a healthy menu, and a group friendly environment.

• Niche Market Downtown
– New Experience
• Interactive
• Table top stone cooking
– Service
• Speed
• Knowledgeable staff
– Healthy
• No fried food
• Locally grown

• Local Meat
– Venison (seasonal)
– Beef
– Woodlands Pork
• Sustainably Harvested
Seafood
– Salmon
– Tuna
– Shrimp
• Fresh Sushi
• Salad
– Seasonal local ingredients
– Variety of options
• Appetizers
– Shrimp Cocktail
– Hummus
– Charcuterie
• Side items

Stone Dinner
4 oz. Alltech Angus Filet
4 oz. Kentucky Proud Marinated Venison Loin
2 Wild Alaskan Salmon Medallions
Family Style Baked Mac and Cheese

• Table 310
– Menu: cold cuts, cheeses, produce
– Description: Europeanstyle wine and tapas bar
– Customers: Fashionable, foodies
• Skybar
– Menu: appetizers, sandwiches, salads
– Description: Upscale bar with tapas dining options
– Customers: Downtown professionals

• Dudley’s
– Menu: Diverse selection of seafood, steak, pasta, etc
– Description: High-end downtown dining with an extensive wine list
– Customers: High income bracket, locals, regulars
• Bellini’s
– Menu: Italian food and beverages
– Description: Upscale classic and contemporary Italian
– Customers: High income bracket, locals, regulars

Table 310 Dudleys
STONE
Sky Bar
Bellini’s

• Strategic Space
– Between tapas restaurants and other downtown high-end restaurant
• Highly Customizable Menu and Experience
– Light tapas to multi-course experience
• Low Labor Costs
– No need for highly trained kitchen staff
• Location
• Sustainability

• Outsourcing sushi
• Customer involvement
– Patrons can choose level of participation
• Speed/Service

• Food cooked and served on stones
• Full service bar staffed by experienced mixologists
• Mix of larger tables to accommodate parties of up to 16 and smaller tables for more intimate dining
• Participative experience
• Sustainable and chic atmosphere

Back of House
• One executive chef
– Knowledgeable about meats
• Three expediters
– Plate food
– Prep food
– Assist in cooking appetizers
• Two dishwashers/bussers
Front of House
• One General Manager
• One Hostess
• Three Waitstaff
• Explain stone cooking process to customers
• Assist customers with food if necessary
• Two Bartenders

Key Ingredients
Salad
Soup
4 oz. Filet
4 oz. Venison Filet
2 Wild Alaskan Medallions
Side Item
Serving Size
(per person)
1
Quantity
Needed per
100 servings
90
Cost per Total Cost per
Unit 100
1.2
108
1
1
1
1
1
10
100
100
100
100
1.2
2.25
2.5
2
1.3
12
225
250
200
130
Total Food Cost
Food Cost per Serving
Food Cost %
Revenue Per Serving
Servings per Day
Revune per Day
Revenue Per Week
Revenue Per Year
Revenue After Food Cost
925
9.25
0.330357143
28
90
2520
17640
917280
614250

•
•
•

Restaurant Plan

Along with our strategic focus on sustainability:
-
No ads on billboards, flyers, newspaper or poster in places.
- Local magazine advertising, Bourbon Review, Keeneland Magazine
- Radio advertising, WUKY, WEKU
- Use social media to reach customers
- Invest in staff training and empowerment
- Emphasize on customer experience: word of mouth is the most efficient way to market the restaurant.

Step 1: 1 Month Prior to Opening -
Create the Buzz
- Signage
- Social media
- Word of mouth

Step 2: Opening –
Unforgettable First Impression
- Coupons : Give 15% off an entrée or drink the first week of the opening, utilize
Groupon
- Social media: Make sure people “like” on
Facebook, and do talk about Stone.
- Presence on UrbanSpoon and Yelp, apps for smartphones

Step 3: Keep the Buzz Going
- Empowerment of the servers:
- Promotions
- Hotel Partnerships
- Loyalty Programs
- Customer Comment Cards
- Great Customer Service and Warmth

• Melissa Long & Melanie Ormerod
– Interior Designers
• David Stubbs
– D.A. Stubbs Woodcrafting
• Our distinguished panel of judges, and Professor Frank Scott

• Investment opportunities starting at
15K