City Line

We started Culinary Management today, in the basement of the old building. No cooking -- consequently, no eating. Computers, again. Chef Larry is tall, mustachioed, and kind of gangly, and he appreciates it when someone laughs at his jokes. This is a two week class, half lecture, half project, and the project involves writing a business plan for a restaurant. Our group is me, Andy, Andrea, Derrick, Jim and Adam (who didn't come to class today). In some ways, this is a nightmare come true, but Andrea put a positive spin on it: "We'll just work to get the grade we want. We'll work as if it's a four person team."

Today we began drafting a mission statement, and considering where we wanted to put this restaurant. It's all theoretical, so we could pick an occupied location or not. But we'll have to do a neighborhood survey as part of our project, so Chef suggested that it be somewhat accessible. Andrea was pitching Cow Hollow/Pacific Heights, but we've agreed on my fantasy restaurant location, the City Line building on the Emeryville/Oakland border.I'm hot on this location because of its proximity to Pixar, Emeryville City Hall, and the growing number of housing units that are being developed in the neighborhood, not to mention all the traffic that's headed to and from the East Bay Bridge and Emery Bay shopping areas. Plus, it already has a cool sign that's visible from Highway 580. Andy wants to light it up. It's also a bit edgy, definitely up and coming but not quite there yet. I like that, too.

We have to develop a concept, do a market study, develop and price a menu, and provide recipes and yields. In addition, we have to build a menu matrix (details to come), prepare a graphed menu analysis, a labor schedule, and a one year profit and loss statement. We also need to provide a detailed kitchen floor plan and an equipment list, with costs and specifications. On Friday, we're taking a field trip to Economy Restaurant Fixtures, south of Market, where we'll be able to price our equipment.

Today, we spent some time brainstorming our restaurant concept and we've agreed we want it to be comfortable, hip but warm, with contemporary food based on the seasons. When Chef Larry read "contemporary," he said, "I feel like outlawing that word! What does it mean?" Clarification will come in time. Derrick is definitely in charge of the music mix and Andy's already begun sketching floor plans. We want to have some outdoor seating, along the north side of the building, probably. We've agreed on a bar. (Fortunately, we don't have to do any calculations based on liquor, for the purposes of this proposal.) We have to think about things like wait staff uniforms, dishware, ADA requirements for bathrooms, and equipment depreciation. I think it's going to be fun.