FULL Immersion in the POP-UP restaurants PRIMAL AND HEAT’N’SURF  

Home News Experiential-based learning FULL Immersion in the POP-UP restaurants PRIMAL AND HEAT’N’SURF  

After four days of service, the two pop-up restaurants Primal and Heat’n’Surf, created by our 2nd year students on the Bachelor’s in International Food Service Management, have closed their doors. From the Neolithic period to a tropical environment, the concepts dreamed up and developed in their entirety by our students charmed and surprised their guests.

CREATING A VIABLE RESTAURANT CONCEPT

 

Our students were tasked with creating their own restaurant from scratch. From the concept to the business plan – they needed to cover all fronts.

Instructions for the project :

  • Immerse diners in a unique, innovative and global experience, from the plates to the decor, taking advantage of the multi-sensory room available on campus
  • Create a restaurant concept that is viable both organisationally and financially

The students, supported by the teaching teams, then had the opportunity to work on the different aspects of creating a restaurant:

  • Defining a concept, creating a brand image with a communications strategy;
  • Creating a menu and a coherent pricing strategy;
  • Finding partners and establishing commercial relationships for the decor, tableware and all the needs of the restaurant;
  • Setting up and optimising the human resources planning;
  • Meeting safety standards.

Theory became practice over four days of opening and eight services in real-life conditions, where the students faced the challenge of truly managing their own restaurant.

Eight services to share a unique dining experience with their customers, proposing the dishes they had created and ensuring top-quality service. Eight services designed, in addition, to develop the interpersonal skills essential to their future career, with a special focus on communication and team management.

Two restaurants, two atmospheres

 

primal, a neolithic restaurant

 

Primal was a raw restaurant, with a wild spirit and a Neolithic-inspired menu. Why Neolithic? Because it represents the period when we consumed produce in a simple way, and when we first experimented with cooking. The menu created included bone marrow, ham on the bone, venison and snails.

A restaurant where the scents and the sounds propelled diners into a wild and somewhat remote natural setting!

heat’n’surf, tropical vibes at the institute

 

Heat’n’Surf restaurant transported its guests to the most beautiful waves in the world. A restaurant on the beach, with a menu that offered a culinary surf around the most impressive waves of the Pacific, Atlantic and Indian Oceans.

And that little extra touch? A cabana at the entrance to the restaurant where diners could enjoy a drink before their meal, or simply relax after work in a laid back and informal atmosphere.

Understanding the challenges and realities of creating a restaurant is an essential learning process for these Bachelor’s students in International Food Service Management, 30% of whom already want to become entrepreneurs and one day head up their own establishment. They can also avail of a dedicated 4th year specialisation in Restaurant Business Management and Entrepreneurship.

 

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