Restaurant 

Designing the restaurant and finding the perfect location

Color, décor, lighting, music, aroma, restrooms, layout, seating capacity, heating and ventilation, kitchen design

Presentation in 3D

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Deborah, Léa, Lisa, Céline

History 

Discovering the historical roots of Italian and Neapolitan cuisine

How did the historical background influence Renata’s ideas and recipes?

The basics: pasta, tomatoes, vegetables, seafood, cheese…

The creation of the restaurant concept and theme

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Alana, Armelle, Nora, Alba

Organization 

Introducing the Trèfle Rose organization

Objectives: facilitate the integration of employees with disabilities and encourage diversity in the workplace.

Workplace adjustments and adaptation

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Nicolas, Clémence, Émeline

Menu 

Drafting the menu

Menu design, layout, colors, fonts, sections, descriptions…

Menu items, pricing. Specialty menus, vegetarian or vegan menus. Take away menu.

Interview with Renata

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Hugo, Aurélien, Margaux, Sarah

Business plan 

Creating the restaurant business plan

Logo, concept, sample menu, service, management team…

Cooking with people with Down Syndrome:

Creation of specific recipes / Selection of ingredients / Costs

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Benjamin, Florian, Johanna, Océane

Market study 

Defining the restaurant target market

Demographics (age, income, education…), behavior (spending habits, digital behavior…)

Creation of a questionnaire / Street interviews

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Maëlle, Céline

Recipes 

Making Italian pasta recipes

How to cook Italian pasta; a step-by-step guide.

Description of ingredients, sauces.

A recipe video

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Élodie, Harold, Célia, Zoé

Marketing 

Building an effective marketing strategy

Monitoring a strong social presence

Adding visual content and foodie photos

Offering customers a loyalty program / Partnering up with online food apps

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Lorenzo, Maxime, Alexandre, Audrey