T R A T T O R I A C O NCHIGLIE by: Latinas
CASE STUDY Trattoria Mario
LOCATION Via Rosina 2r, (Piazza del Mercato Centrale), Firenze Italia.
HOURS Mon-Sat 12:00 - 3:20 Closed Sunday and Holidays
DISTRIBUTION Level 0: dinning, reception, kitchen, bathroom Level -1: dinning
SITTING Level 0: 10 tables (4-8 sitting aprox.) Level -1: 8 tables (4-8 sitting aprox.)
LEVEL 0 Dinnig
Kitchen
Reception
LEVEL -1 Stairs
Hall
2 dinning space
BRANDING & MENU
CURIOSITIES No Juve fans
1 hour waiting
Fiorentina
PROJECT ANALYSIS
VICTORIA HARBOUR T he ha rb our is a m a j or t ou ri s t a t t r ac ti on of H o n g K on g. T he harb our is t he s i t e o f a nnual fireworks di s p l a y s a n d it s pr o m e nade s a re u s e d a s g a th er in g pl aces f o r t o u ri s t s a nd r esi de nts. In th is area we can f i n d v a ri e t y o f food l ike fre n c h, a m e ri c a n , m e xic an a l so heal t hy j o i n i n g t he c h inese and ja pa n e s e k i t c he n .
WHO LIVE NEARBY?
C anto n e s s e
SURROUNDINGS Tourist area
They have a lot of hotels close to the location
SURROUNDINGS University
We can find a lot of colleges and universities like Hong Kong University, St Paul College and Kings College.
SURROUNDINGS Restaurants
We can find varie t y of f o o d l i k e f ren ch , a m e r i ca n , m e x i ca n a lso heal thy joinin g t he c hi n e s e a n d ja p a n e s e ki t ch e n .
SURROUNDINGS Museums
Anothe r attractions in the area are the museums and art galleries that we can find nearby.
TRANSPORTATION There is no bridge crossing the harbour, but there are three cross-harbour road tunnels: Cross Harbour Tunnel (opened 1972), Eastern Harbour Crossing (1989), Western Harbour Crossing (1997). The three tunnels act as important linkages between the Hong Kong Island and Kowloon. Three Mass Transit Railway routes also run under the Harbour. They are namely: • Tsuen Wan Line • Tseung Kwan O Line (sharing an immersed tube with the Eastern Harbour Crossing) • Tung Chung Line and Airport Express, which share the same trackage within the tunnel The Star Ferry has been crossing the harbour since the late 19th century. The operated ferry ro utes today are: Central to Tsim Sha Tsui and Wan Chai to Tsim Sha Tsui, the Wan Chai/Central to Hung Hom services closing in 2011 for lack of patronage.
BRANDING
RECIPES
DESIGN CONCEPT & BRAINSTORMING FRESHNESS
COLORFUL
SEA
DIVERSE
PASTA
OCEAN
NATURAL
GIRLY
ITALY
FAMILY
SUN
HANDMADE TRADITIONAL
NONNA
SEAFOOD
PANTONE BAKED 18-1441
PANTONE BISCOTTI 10-9907
PANTONE ARRECIFE 25-0190
PANTONE CORAL 3890-21
PANTONE KALE 18-0107
PANTONE HONEY 15-11 TXC
TRATTORIA CONCHIGLIE
TYPE OF RESTAURANT • C asual dining • I talian Seafood • N ame: Trattoria Conchiglie • C ase study: Trattoria Mario
BUSINESS PLAN • T ype of Restaurant: Casual Dining to target guests at the hotels since that is a hotel area. • D escribe your brand in three words: Fresh, Traditional and Diverse
INGREDIENTS • I talian fre sh Pas t a i s m a de wi t h o n ly t hr ee ingre die n t s e a s i l y f ou n d a ll o ver the worl d: f l ou r, s a l t , a n d e g g s . • H ong Kong’s f i s hi n g i n du s t ry c ould u n der g o a rena is s a n c e i n t he n e xt f ew year s a s the g ov e rn m e n t c on s i de r s s upport for t he de v e l op m e n t o f a distant waters f i s hi n g i n du s t r y . F ollowing a gra du a l de c l i n e i n th e Ter r it ory’s fish c a t c h s i n c e t he e a r ly 1 990s, prospe c t s f or a re v i v a l in t he fishing indus t ry ’s f o rt u n e s hav e g row n re centl y w i t h t he c om p l e t i o n o f a feasi b il ity stu dy i n t o di s t a n t wa t er s f isher y deve l opme n t . A t t he s a m e t i me t he gove rnm e nt i s a c t i n g t o c o n s e r v e a n d im prove fis he ry s t oc ks i n H o n g Kong te rritorial wa t e rs .
MENU
T R AT T O R I A C O N CH IG LIE
MENU ANTIPASTI DI MARE| APPETIZERS Ca la m a ri f rit t i ( 70 H KD) Fried Ca la m a ri
Po lpet t in e di sa lm o n ( 105 H KD)
TRATTORIA
CONCHIGLIE
PRIMI PIATTI | FIRST COURSES Spa g h et t i co n i l favol l o ( 1 1 0 H K D)
Spa g h et t i wit h cra bm e at, m ade w ith the ye l l ow c r ab Ca cciucc o ( 1 0 0 H K D)
Fish ba lls wit h sa lm o n a n d rico t t a ch eese
Fish so up m a de wit h tom ato an d toas te d b r e ad
In sa la t a di m a re ( 90 H KD) Sea f o o d sa la d wit h cla m s, sh rim ps a n d ca la m a ri
Riso t t o a l n ero di s e p p i a ( 1 4 0 H K D) Riso t t o wit h sliced squ id s an d m ade b l ac k w i th the sq u i d’ s i n k.
M o sca rdin i a lla dia v o la ( 90 H KD) Sm a ll o ct o pus in a red spicy sa uce
ANTIPASTI DI TERRA| APPETIZERS Zuppa di m in est ro n e ( 50 H KD) M in est ro n e So up Ara n cin i di riso ( 70 H KD) Rice a ra n cin i wit h m ea t a n d pea s Ta g liere di sa lum i e f o rm a g g i ( 70 H KD) M ixed it a lia n ch eeses a n d co ld cut s Ca prese ( 50 H KD) M o zza rella , t o m a t o es a n d ba sil
Ra v io li a lla g e n e ve s e ( 1 0 5 H K D) St uf f ed wit h pa rm esa n c he e s e an d p e s to b i an c o Arra bbia t a co n gam b e r i ( 1 2 3 H K D) Pra wn s in spicy t o m a t o tos s e d w i th an ge l hai r p as ta
SECONDI PIATTI | SECOND COURSES Abalone Miso Butter Pasta T r i gl ie al l a l i vor n e s e ( 1 4 0 H K D)
R e d m u l l e ts b ake d w i th tom ato p u r e e an d s p ic e s . S toc c afi s s o al l a l ivor n e s e ( 1 4 0 H K D) Dr i e d c od fis h c ooke d w i th l ot of on i on s , tom atoe s an d w i th w in e . A c c i u ghe al l a p ove r a ( 9 0 H K D) R aw an c hovie s m ar in ate d w i th l e m on ju i c e . S p aghe tti Car b on ar a ( 9 0 H K D) S p aghe ttii w ith s au c e m ad e w ith e gg, har d c he e s e , p an c e tta) an d p e p p e r . Gn oc c hi ( 1 0 0 H K D) H om e m ade gn oc c hi w i th Ge n ove s e p e s to
MENU
T R AT T O R I A C O N CH IG LIE
BEVANDE | DRINKS
D OLCE | D E S S E R T Castag nac c i o ( 50 HKD)
The c ake made of ch estnuts flour Cannoli ( 50 HKD) Cru nc hy S ic i l i an pastr y r ol l filled with ricotta cream Ti r ami su ( 60 HKD) Tradi ti onal Itali an desser t made with mascarpone mou sse, l ad y fi ng er cooki es and expresso dusted with coc oa powder Panna Cotta ( 50 HKD) Cooked cream
VINI | WINE
Acqua m in era le n a t ura l/ f rizza n t e ( 28 H KD)
Ba r o l o R o s s o ( 310 H K D ) Ba r o l o r e d w n e
B ibit e in bo t t ig lia ( 35 H KD)
Ba r b a r e s c o R o s s o ( 220 H K D ) Ba r b a r e s c o r e d w i n e
W a t er st ill/ spa rk ly
So da
BIRRE | BEER Pero n i ( 44 H KD) Pero n i beer Na st ro Azzuro ( 44 H KD) Na st ro Azzuro beer
CAFFÈ | COFFEE Espresso ( 17 H KD) Espresso co f f ee Espresso co n Pa n n a / M a cch ia t o ( 26 H KD) Espresso co f f ee wit h crea m o r m ilk
TRATTORIA CONCHIGLIE
C h i a n t i R o s s o ( 158 H K D ) Chianti red wine
R ES ER V A T IO N S
M a r s a l a R o s s o ( 135 H K D ) Marsala red wine
www.t rat t o riac o n gh igl ie.c o m
C o l l i o Bi a n c o ( 135 H K D ) Collio white wine O r v i e t o Bi a n c o ( 105 H K D ) Orvieto white wine C o n e g l i a n o - V a l do b b i a d e n e P r o s e c c o ( 135 H K D ) P r o s e c c o f r o m C o n e g l i a n o - V a l do bbi a de n e
+( 507) 6240 - 6572
V ic t o ria Harbo u r, Ho n g K o n g Sh o p 9-10, Is l an d C res t , Sec o n d St
B U S S IN ES S H O U R S Tu es day - Su n day :
11:00a.m - 04:00p.m 07:00p.m - 12:00a.m
DESIGN
C P-4
FLOOR PLAN - TECHNICAL
A P-4
B P-4
B P-4
C P-4
A P-4
N
FLOOR PLAN - ANALYSIS CUSTOMERS
SERVICE STAFF
FLOOR PLAN - ZONING DINNIN G
S E R VICE
CONCEP T S.
STA N DIN G
TE CHN ICA L
MATERIALS & TEXTURES WALLS
CEILING
FLOORS
DECORATIONS
FABRICS
FURNITURE
PLANTS & FLOWERS
PEONIES
DAISY
EUCALYPTUS
SILVER FALLS
SUCCULENT
XEROGRAPHICA
120.0
H= 480
120.0
H= 300
DELI STORE
N
120.0
H= 480
120.0
H= 300
DELI STORE
N
120.0
H= 480
120.0
H= 300
DELI STORE
N
120.0
H= 480
120.0
H= 300
DELI STORE
N
120.0
H= 480
120.0
H= 300
DELI STORE
N
120.0
H= 480
120.0
H= 300
DELI STORE
N
FLOOR PLAN - PRESENTATION
SECTION A-A’
LEVEL +000
SECTION A-A´ ESC.1:50
SECTION B-B’
LEVEL +000
SECTION B-B´ ESC.1:50
GRAZIE!