Restaurant Concept New York
Project Overview
Bleue Hospitality was commissioned to develop a high-end restaurant concept in New York City for an international hospitality group. Due to client confidentiality, the project name remains undisclosed. The objective is to create a unique dining destination tailored to the New York market while aligning with the client’s global standards.
- Location New York, USA.
- Scope of Work : Concept, Business Strategy, Project Management, Operations.
Key Contributions
- Concept Development Crafted a distinctive restaurant concept that resonates with New York’s cosmopolitan clientele.
- Business Strategy Provided market analysis, financial modeling, and a comprehensive business plan.
- Project Management Overseeing project timelines, coordinating with local contractors, and ensuring alignment with the client’s vision.
- Operations Developing operational workflows, staff training programs, and pre-opening operational support.
Status
- Still in progress — targeted for successful market entry and long-term profitability.
