Villa les embruns FRANCE villa les embruns ad

Villa les embruns FRANCE

villa les embruns ad. Dress: 161, avenue de saint jean 13600 la Ciotat respondent for the enterprise: Morgan FLEUROT scope (field): Catering information about the enterprise: It is a restaurant on the coastline, a very famous restaurant. The Manager is a very good person, he was very nice with us.

1. WHAT PURPOSES ARE DIGITAL TOOLS USED AT YOUR JOB FOR? POSNET, is a touch screen cash register software created for restaurants.

2. Who are your best customers? Could you provide some examples? The locals, the local customers of La Ciotat, who come two to three times a week. Before there were mainly adults, but now there attracting more young. We are renewing our customer base.

3. What are the main key success factors in your industry? The main key success factor is our meat, it comes from the slaughterhouse in Rodère. the animal is respected a lot, they breed the animals in a large farm with one hectare. The veals stay with their mother until they are six months.

4. What is the most profitable product or service among those you sell? Alcohols because the product is not processed. You take a bottle you open it, you serve it directly. Whereas in a dish, the main products need to be processed. The most profitable product is wine.

5. what are the major expenses that affect your company? The charges, the goods (like meat, fish … ) and the French State !!

6. Can you list 3 essential resources, you can’t do without, in your business? 1. Fish 2. Meat 3. Wines

7. What is the most effective sales channel in your business? they started on the internet. A company manages the reservations and our menus. We try to modernize ourselves and to save time. It is a local company and it manages several businesses. they text me to keep me informed and I accept or not.

8. Did you always want to be in catering ? Yes! I studied in a catering school in Vaucluse in 2010, then in Lyon in 2013 and then I went abroad to work in London and in Dubai. I returned to France in March 2015. I bought the restaurant and we opened on June 2 nd 2017, so it is all new.

TO CONCLUDE We would like to say a big “thank you” to Morgan Fleurot, the restaurant manager who welcomed us. He was very nice and he took a lot of time to answer my questions. THANK YOU!!!

PRESENTATION EDITORS kimberly VANHOOLAND Luana VILLALONGA Lycée Polyvalent Don Bosco Marseille. . .