Food & Beverage Minor
Module 1 2020/2021
Vitaliy Krasovskyy 4526473
Ilse Kuiper 4508408
Kateryna Bondarenko 4518233
Tobias Klotz 4598393
1
, Preface
This assignment is about newly developed concept in food and beverage industry in Rotterdam,
one of the most innovative cities in the Netherlands. As stated above in the introduction part of
the assignment, the concept is all about a rather special way of having dinner – in the dark. While
brainstorming about the possible new concept, it occurred to us that as the world moves further
into the digital age, we as people forget to be present in the moment, but always rush trying to be
somewhere in the already predicted future. Pretty often with such an approach to life, we forget
to appreciate, as it would seem, already given things, for example: vision, hearing, smell, taste,
and touch. Being eager to give this possibility to dive in the moment of present, we as a concept
developing group decided to create and implement a concept in food and beverage industry
would match with our mission and vision. By excluding one of the most crucial human senses such
as vision, we automatically boost sensitivity of hearing, smelling, tasting, and touching. However,
since the intention is to provide guests with pleasing to taste dinner paired with wines and beers,
it means that those senses left to go through the experience of the concept, will be triggered even
more. By doing so we expect our guests to have both pleasant experience dinner wise and
moment wise.
2
, Introduction
In the present report a complete concept of “D&D: Dark & Dine” will be fully elaborated. At first a
description about the idea will be given, it will be then followed by the detailed explanation of
opening times throughout the week, prices of the courses and the size of the menu. Marketing mix
will be discussed afterwards, emphasizing such points as product, place, price, people, promotion,
and presentation. In addition to that, legal forms, insurances, and licenses will be mentioned.
Furthermore, financial investment plan will be provided with an overview of all the expenses and
profits made. HACCP and Implementation on Quality Management aspect is clarified later in the
document, followed by the part regarding Human Recourses, which specifies the number of
working hours, days off and salary per hour of the employees in each department, HR budget plan
is covered in addition to that. Further, a look book and a floor plan are presented for the guests to
have a better vision of how the entire concept is carried out.
3
Module 1 2020/2021
Vitaliy Krasovskyy 4526473
Ilse Kuiper 4508408
Kateryna Bondarenko 4518233
Tobias Klotz 4598393
1
, Preface
This assignment is about newly developed concept in food and beverage industry in Rotterdam,
one of the most innovative cities in the Netherlands. As stated above in the introduction part of
the assignment, the concept is all about a rather special way of having dinner – in the dark. While
brainstorming about the possible new concept, it occurred to us that as the world moves further
into the digital age, we as people forget to be present in the moment, but always rush trying to be
somewhere in the already predicted future. Pretty often with such an approach to life, we forget
to appreciate, as it would seem, already given things, for example: vision, hearing, smell, taste,
and touch. Being eager to give this possibility to dive in the moment of present, we as a concept
developing group decided to create and implement a concept in food and beverage industry
would match with our mission and vision. By excluding one of the most crucial human senses such
as vision, we automatically boost sensitivity of hearing, smelling, tasting, and touching. However,
since the intention is to provide guests with pleasing to taste dinner paired with wines and beers,
it means that those senses left to go through the experience of the concept, will be triggered even
more. By doing so we expect our guests to have both pleasant experience dinner wise and
moment wise.
2
, Introduction
In the present report a complete concept of “D&D: Dark & Dine” will be fully elaborated. At first a
description about the idea will be given, it will be then followed by the detailed explanation of
opening times throughout the week, prices of the courses and the size of the menu. Marketing mix
will be discussed afterwards, emphasizing such points as product, place, price, people, promotion,
and presentation. In addition to that, legal forms, insurances, and licenses will be mentioned.
Furthermore, financial investment plan will be provided with an overview of all the expenses and
profits made. HACCP and Implementation on Quality Management aspect is clarified later in the
document, followed by the part regarding Human Recourses, which specifies the number of
working hours, days off and salary per hour of the employees in each department, HR budget plan
is covered in addition to that. Further, a look book and a floor plan are presented for the guests to
have a better vision of how the entire concept is carried out.
3
