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Fondue House Oy

Fondue House

Financial Planning

Total Capital Needed: 366 776 Eur

Our investment: 150 000 Eur

Break even point: 70 438 Eur\Month

Sales per month: 118 400 Eur

Gross profit: 78 397 Eur

Gross operating profit: 10,5% of sales

Profit before interest and taxes: 7,1% of sales

Surplus of cash after the first year: 35 581 Eur

Operating profit increase by 8000 Eur per year

Stuffing

Try the genuine Swiss cuisine,

enjoying the exclusive,

warm atmosphere...

Equivalent to 14 full-time employees

Wages to turnover 23%

Total labour costs to turnover 34%

Process

Efficiency

Our Concept

We offer!

Shares in our new company

Share price - 1500 Euros

Number of shares available: 99

Introducing new, 100% unique fine dining restaurant to Helsinki city and it's guests.

We are not featuring a huge menu, but offer unique items that guest would not find at any other restaurant.

We brought a set of fine traditional SWISS dishes that would impress our guests.

Our wine and liquor selections

are on the high.

Main Cooperation Partners

Competitive Advantages:

  • Formed perception of high Swiss quality, standards and prestige.
  • Swiss food is a good fit into Finnish climate and lifestyle

  • Combination of Fine Dining service and DIY Concept

  • Unique Offer in Helsinki (in Finland one restaurant in Kuusamo “Alphut Swiss Restaurant”)

  • Wine importers

  • Cheese local producers/ Swiss importers

  • Chocolate Swiss importers

  • Ice-cream importers

  • Swiss designed Fondue & Raclette equipment and cutlery

Menu Specialties

  • Fondue and Raclette

Targeted for group or company dining as the dishes are to be shared within group or family.

  • Onion Soup

  • A la carte menu

Contains individual traditional Swiss dishes that can be ordered for one person

  • Exclusively imported Swiss wines as well as selected wines from all over the world.

  • Swiss chocolate, Mövenpick ice-cream and pastries

Target Groups

Interior

Dining Area Layout

Tourists

Businesses

  • Swiss chalet design
  • Predominantly wooden elements
  • Decorated wine stillages

Layout designed according to the luxurious standards.

Main dining hall + adjustable VIP dining room

63 seats max

+48 seats summer terrace

Kitchen -0 floor

Couples

Lunch Menu

approx 4 700 Eur\month on marketing

  • Onion Soup

  • Fondue/Raclette

  • Fruit Fondue/Fruit Sorbet
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