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PROPOSED CONSULTANCYHOTEL INDIGO MANCHESTER BY MICHAEL CAINES
BACKGROUNDHotel Indigo is a 178 bedroom full service hotel, positioned as 4 star in the Manchester market place.
This innovative programme seeks to create a desirable and profitable all day food and beverage offering at Hotel Indigo.
Through uniting Indigo, Interstate Hotels & Resorts and Michael Caines, our hospitality consultancy team will deliver a modern European brasserie concept, providing breakfast, lunch, dinner lounge, afternoon tea and room service.
Initial term of five years automatically renewable for a further three year period, unless either party gives six months notice to end.
Introduction to MC The Brand
Michael Caines MBE
Fo r s e r v i c e s t o t h e h o s p i t a l i t y
i n d u st r y
A w a rd e d a n M B E i n
ye a rs
H o l d e r o f t w o M i c h e l i n s t a rs fo r
M i c h e l i n s t a r re d
c h e f s
Wo r ke d a l o n g s i d e t w o
h o t e l s w i t h A B o d e c o n c e p t
D e l i v e re d
O v e r
ye a rs o f p re s t i g i o u s g l o b a l
re p u t a t i o n
Michael Caines MBEThe Brand
2016 Coach House by Michael Caines win South West Tourism awards in Taste of the South West category
2016 Michael awarded Local Food Hero award at Food Magazine Readers Awards
2015 Coach House by Michael Caines wins Best Hotel Restaurant at Devon Life Food & Drink Awards
2015 Trencherman's Award Best Chef 2011 Conde Nast Awards for Excellence
Gidleigh park Most Excellent Restaurant 2010 Gidleigh Park voted Number 1 in Sunday
Times Top 100 Restaurants 2004 Invited to cook at 10 Downing Street for
Prime Minister Tony Blair and the President of Poland
2002 Chef of the Year Cateys Awards 1999 Awarded second Michelin star at
Gidleigh Park 1998 Gidleigh Park awarded 5 of 5 AA Rosettes
for outstanding cuisine 1998 Attended a reception with the Queen
and Duke of Edinburgh at Buckingham Palace for young achievers
1997 Gidleigh Park awarded 9 out of 10 Good Food Guide
1996 RADAR People of the Year award 1994 Chef of the Year in the Independent
Newspaper 1987 Awarded student of the year at Exeter
College Catering College
After love there is only cuisine.
A PROVEN TRACK RECORD IN MANCHESTER
2006 opened ABode Manchester
53 bedroom hotel
2 F&B outlets: Caf bar and grill | MC signature restaurant
Year on year growth despite backdrop of recession
Fine dining restaurant in the basement lunch
and dinner revenue
F&B turnover of the hotel
All figures ex VAT
MICHAEL CAINES CONSULTANCYAfter a successful relationship which saw Michael create the ABode concept, he moved on from the Brownsword partnership to create Michael Caines Consultancy.
This independent and bespoke approach allows complete agility in choosing projects that match our brand values, and ultimately set the pulse racing.
Recent projects include:
Pale Hall Pearls pop up restaurant in Dubai The Coach House at Kentisbury Grange Lympstone Manor - due to open April 3 2017
21 individually designed bedrooms
3 dining rooms serving 60 covers
Three individual dining rooms
World-class wine cellar
Panoramic views over the Exe Estuary
28 acre grounds and gardens
Wine tasting room with wine emotion
Lympstone Manor is the realisation of a dream, my vision of country house hospitality for the 21st century.
LYMPSTONE MANOROpening 3rd April 2017
Design and layout of entire facility
Employing site manager / project manager / QS
Full budgetary control from purchase to opening
Total project cost
Raised from investors
Raised from the bank
LYMPSTONE MANORMichael is the principle contractor overseeing:
INTERIORS ARCHITECTURE DESIGNFull interior design service,
specialising in high end hospitality and bespoke
Inventive, contemporary design that is practical,
sustainable and accessible.
Working with manufacturers to developing bespoke products such as unique furniture and
Instrumental in developing restaurants in
Manchester, London, UK and international
Understand Manchester market
Proven track record
CHOSEN DESIGN PARTNER
We propose to work with your chosen provider on the F&B concept based on
modern European brasserie.
Working with Carroll Design as the principle design team to reconfigure ground floor with the client to over a bespoke product.
Classic grand caf interior opulent, elegant and charming
and contemporary of its time
Iconic brasserie menu championing the best of British
ingredients while celebrating European cuisine Italian pasta,
traditional French classics, Mediterranean flatbreads, meat and
fish from the grill and fantastic sea food.
Wine by the glass using wine emotion dispensing.
Unrivalled bar cocktails
Provide initial guidance on the layout and restaurant and kitchen
Licence the use of our name to the restaurant in connection with
Devise all day F&B menus: breakfast / lunch / a la carte / fixed
price / room service / lounge / bar / wine
Full menu costings throughout F&B offer
Working with suppliers to create a route to market
Approve appointment of the Executive Chef and Restaurant Manager and
other key staff
Provide training and guidance to the executive team and setting up of service
standards and operational procedures
Working with the chosen partner to deliver health & safety and compliance
POST-LAUNCH Provide three service days a year for menu development, check
the look and feel of the restaurant, offer general guidance and
ensuring quality control
Provide three appearance days per year to attend the
restaurant and assist with promotion
Provide other additional services as needed
MARKETING & PR
High profile brand to attract local, national and international
attention, working with our team to attain significant PR value
to launch and promote the restaurant
Michael as an ambassador to endorse and promote the success
of the restaurant
Inclusion as a partner on Michael Caines Collection website,
due to launch in spring 2017
Social media support through Michael Caines Collection
From the date of execution of the consultancy agreement up to
the date of opening the hotel, the sum of 6,000 per month
From the date of opening the hotel, the sum of 50,000 per
annum, payable on a monthly basis
From the date of opening the hotel, an operating fee of 3% of
F&B revenue, payable on a monthly basis
Reasonable travel expenses for attendance at the hotel and
accommodation when visiting
Additional appearances at 5,000 per day
PRE, DURING AND POST LAUNCH
MEET MICHAELS TEAM
STEVE EDWARDS TOM HINE HARRY WILDOperations Director
With exceptional knowledge of the hospitality industry, together with a passion for wine, Steve has worked alongside Michael for 22 years.
Having worked at a number of establishments for Michael, Tom now heads up all kitchens and projects across the Michael Caines group.
Specialising in hospitality communications, Harry has 10 years experience delivering PR, hospitality consultancy and digital marketing for global brands and start-ups across Europe.
PARI HINEGroup Executive Chef Executive AssistantFinancial Controller
Pari has worked on a range of projects across the UK with Michael for 7 years as Financial Controller.
THANK YOUWe look forward to receiving your feedback and hopefully working
together to deliver this ground breaking project.