Restaurant Bar Lounge

Customer experience is scrutinized and put into perspective with restaurant offer in the immediate surroundings. Employees contribute to the analysis of product client relationship. Restaurant offer is improved in terms of range and of graphic design to better reflect meals quality served to customers. A range of seafood is included on the menu. A more direct signage is put into place to better indicate the restaurant. The words “bar, brasserie, pizzeria” are deleted. Only “restaurant, bar, lounge” are kept. A distancing of daily operations by one of the managers was made possible thanks to the successful promotion of an employee. A cash flow statement is drawn up to allow debt rescheduling with banks and to increase remunerations.