The Lure Presentation

7/30/2019 The Lure Presentation

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The Lure[one bite will have you hooked]


2/30

[the menu]


3/30

[welcome to The Lure]

behind the name change:

-with an ocean ront view and a ocus onamily, what better sport to engage on the

water than shing?

-we chose the name The Lure to representthe ocean ront view and connection to

amily, along with the shing equipmentthats used while relaxing and enjoyingquality time together


4/30

[menu concept]

-The Lure is a modern take on casualupscale dinning that is an escape romeveryday lie.

-You will be whisked away to a calmand relaxing atmosphere along withwonderul views o the sea.

-Well reel you in with our catch o theday. However, i that does not suit yourtaste we have many other delectabledishes to graze on!


5/30

[menu justication]-Client wanted to maintain a similar theme,

which included steak and seaood style dishes.-Added some vegetarian dishes or customersthat are not looking to indulge on a meat based

product or heavier dish.

-Adjusted some current items with a little specialaddition along with going outside o the box or

some creative dishes that would be unique tothis establishment.

-Added a beach inspired drink menu alongwith local wines that will paired with the dishesprepared or the consumers.


6/30

[inspiration]


7/30

[signature dishes]

seaood manicotti pasta shells stued with lobster, crab and ricotta,

baked in a rosa sauce

tilapia meatballs homemade tilapia meatballs smothered in a roastedred pepper sauce atop a bed o al dente spaghetti

lobster mac n cheese lobster in a lightly spicy sharp cheddar, ontina andgruyere mac n cheese

(available without lobster upon request)


8/30

[sampling o dishes][THE BAIT]

avocado roll crispy our tortilla lled with avocado, tomato, carrots andgreen onions served with a honey-cilantro dipping sauce

[THE ANCHORS]

served with a house salad tossed in Vidalia poppy seed dressing

garlic lemon shrimp penneparmesan, baby arugula, roasted tomatoes, lemon cream,served with garlic bread

(available without shrimp upon request)

[POPEYES PICKS]

myrtle beach cobb saladgrilled chicken breast atop crisp greens, avocado, mango,

tomatoes, blue cheese, with citrus herb vinaigrette


9/30

[sampling continued]

[THE MINNOWS]or those under age 12 -- $5.99 including beverage

popcorn shrimp lightly battered popcorn shrimp served with rench

ries and a tangy cocktail dipping sauce

[SWEET NIBBLES]

pearly bitestrio o single serving cheesecakes white chocolatecheesecake with berries, chocolate raspberry trufecheesecake, and dulce de leche cheesecake toppedwith caramel mousse


10/30

[drinks]

[DOWN THE HATCH]

wine

all wines are ordered rom a local winery called Carolina Vineyards Wineryeach wine is hand selected to be paired perectly with our menu items

ocean breeze made with white grapes and provides a light and crisp avor

specialty

blue oceanmade with Skyy vodka and blue curacao, this drink willbring you right back to the beach with just one sip


11/30

[room service menu]


12/30

[room service menu continued]


13/30

[menu covers]

Dining Menu Brown leather boundmenu with our viewing pages. $16.66each with additional $2 per menu oroiling on ront o logo.

Drink Menu- Front panel laser

engraved wood menu cover withblack wrapped spine and back panel.$25 each.


14/30

[yer]


15/30

[organizational chart]

owner

general manager

head che/assistant manager assistant manager

prep/dishwasherline cook hostess servers bartender


16/30

W eekly W ork Schedule

Department Week Ending

Hours

Employee and Assignment Sun Mon Tue Wed Thu Fri Sat

Assistant Manager #1 5:3 0 a m - 2 pm 5:3 0 am- 2 pm 5:3 0 am- 2 pm 5:3 0 am- 2 pmAssistant Manager #2 5:3 0 am- 2 pm. 5:30 am- 2 pm 5:3 0 am- 2 pm

Assistant Manager #3 4:30 - 10 pm 4:30 - 10 pm 4:30 - 10 pm 4:30 - 10 pm

Server 1 6-11am 6:30-11:30 am 7am-12pm 5:30-10pm 5-9:30pm 6-11am

Server 2 4:30-9pm 6-11am 6:30-11:30 am 5-9:30pm 5:30-10pm 5:30-10pm

Server 3 6:30-11:30 am 6-11am 6:30-11:30 am 7am-12pm 4:30-9pm 5-9:30pm

Server 4 5:30-10pm 6-11am 6:30-11:30 am 7am-12pm 4:30-9pm

Server 5 5-9:30pm 7am-12pm 6-11am 6:30-11:30 am 7am-12pm

Server 6 7am-12pm 7am-12pm 4:30-9pm 6-11am 6:30-11:30 am

Hotess #1 6:15 am - 12 6:15 am - 12 6:15 am - 12 4:15 - 9:30 pm 6:15 am - 12

Hotess #2 4:15 - 9:30 pm 6:15 am - 12 6:15 am - 12 4:15 - 9:30 pm 6:15 am - 12 4:15 - 9:30 pm

Bartender 4-9 pm 4- 10:30 pm 4- 10:30 pm 4- 10:30 pm

Head Chef 1-9 pm 8 am-5 pm 1-9 pm 1-9 pm 1-9 pm

Line/ Prep #1 1 - 9:30 pm 1 - 9:30 pm 1 - 9:30 pm 1 - 9:30 pm

Line/ Prep #2 5:30 am- 12 5:30 am.- 12 5:30 am- 12 5:30 am- 12

Line/ Prep #3 5:3 0 am- 12 5 :3 0 am- 12 5:30 am- 12

[employee work schedule]


17/30

[the restaurant]


18/30

[renovating The Blue Room]Project Overview: Located in the Bay Watch Resort

in Myrtle Beach, NC, the Blue Room is looking totransorm its restaurant to a more versatile, upscalecasual dining atmosphere in hopes o creating a morepeaceul, relaxing dining experience or its customers.

Concept:


19/30

[reeling in the customer]

Chef & Sta Servers & Sta Food Customer


20/30

[what does it mean to go out to eat?]


21/30

[what does it mean to go fshing?]


22/30

[inspiration pictures]


23/30

[urniture plan]

kitchen

deck area

buet

entrance

waiter station

denotes rendered elevation


24/30

[entry elevation]

3D WALL FORM

BLACK LACQUER

WOOD FLOORING


25/30

[buet elevation]

MOSIAC TILES WOOD FLOORING WALLCOVERING WALLCOVERING


26/30

[deck area perspective]

WALLCOVERING UPHOLSTERY WALLCOVERINGWALLCOVERING WOODFLOORING


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[main dining area perspective]

UPHOLSTERY UPHOLSTERY WALLCOVERING WALLCOVERING MOSIAC TILES WOOD FLOORING


28/30

[urniture selection]


29/30

[lighting & ceiling xtures]


30/30

The Blue Room

The Lure

Documents

The Lure Presentation