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NEW RESTAURANT CONCEPT: Located at 1923 Seventh Avenue in downtown Seattle, Metropolitain (working title) is a 44 seat restaurant and bar serving contemporary American food using seasonal vegetables, seafood, and meat sourced mostly from small Pacific Northwest farms, including the restaurant’s own farm in Woodinville. The concept at Metropolitain is brought to you by chef JJ Proville and bartender Zac Overman, a duo of hospitality industry veterans from some of the best restaurant and bars in NYC and Seattle (Gramercy Tavern, Sitka and Spruce, Il Corvo, Rob Roy). Metropolitain is owned an operated by ChezJJP LLC, a Seattle-based company.
Metropolitain's target market is a mixed crowd of neighborhood dwellers and destination diners seeking simple but beautifully presented food in an upscale-casual atmosphere. The menu is positioned between upscale comfort food and fine dining, where meat, regional seafood and seasonal vegetables are prepared and arranged using American and French flavors and cooking techniques. Dishes will change daily and regularly feature exciting ingredients, such as underutilized seafoods, specialty farmers' market and foraged products as well as heirloom vegetables grown specifically for a dish by our farmer. Drawing from his experience in NYC and Seattle, Zac Overman's cocktail program will rival the best in the country with accessible yet sophisticated drinks and the highest-quality spirits. Metropolitain's wine list will focus on “natural”, small production organic and biodynamic wines from Europe and the Pacific Northwest.
Dinner at Metropolitain will yield an average check of ~$60 per person with appetizers maxing out at ~$17 and entrees maxing at ~$28. Bar patrons average ~$20 per person average check. Cocktail prices will top out at ~$12. Notable competition in Seattle that offer similar product and price points include Sitka and Spruce, Walrus and the Carpenter, Lark, Whale Wins, Single Shot, and Bar Sajor.
In the initial opening phase, the restaurant will be open Tuesday through Saturday for "happy hour" and dinner, from 4pm-11pm. It will expand hours to be open on Monday for dinner and eventually lunch throughout the week. Lunch will follow a "quicker" service format, offering seated lunch and possibly take-out options, all based on the same style of food and ingredients.
>>DOWNLOAD LONG FORMAT BUSINESS PLAN (from a former similar project concept)