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The Lure[one bite will have you hooked]
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[the menu]
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[welcome to The Lure]
behind the name change:
-with an ocean ront view and a ocus onamily, what better sport to engage on the
water than shing?
-we chose the name The Lure to representthe ocean ront view and connection to
amily, along with the shing equipmentthats used while relaxing and enjoyingquality time together
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[menu concept]
-The Lure is a modern take on casualupscale dinning that is an escape romeveryday lie.
-You will be whisked away to a calmand relaxing atmosphere along withwonderul views o the sea.
-Well reel you in with our catch o theday. However, i that does not suit yourtaste we have many other delectabledishes to graze on!
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[menu justication]-Client wanted to maintain a similar theme,
which included steak and seaood style dishes.-Added some vegetarian dishes or customersthat are not looking to indulge on a meat based
product or heavier dish.
-Adjusted some current items with a little specialaddition along with going outside o the box or
some creative dishes that would be unique tothis establishment.
-Added a beach inspired drink menu alongwith local wines that will paired with the dishesprepared or the consumers.
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[inspiration]
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[signature dishes]
seaood manicotti pasta shells stued with lobster, crab and ricotta,
baked in a rosa sauce
tilapia meatballs homemade tilapia meatballs smothered in a roastedred pepper sauce atop a bed o al dente spaghetti
lobster mac n cheese lobster in a lightly spicy sharp cheddar, ontina andgruyere mac n cheese
(available without lobster upon request)
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[sampling o dishes][THE BAIT]
avocado roll crispy our tortilla lled with avocado, tomato, carrots andgreen onions served with a honey-cilantro dipping sauce
[THE ANCHORS]
served with a house salad tossed in Vidalia poppy seed dressing
garlic lemon shrimp penneparmesan, baby arugula, roasted tomatoes, lemon cream,served with garlic bread
(available without shrimp upon request)
[POPEYES PICKS]
myrtle beach cobb saladgrilled chicken breast atop crisp greens, avocado, mango,
tomatoes, blue cheese, with citrus herb vinaigrette
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[sampling continued]
[THE MINNOWS]or those under age 12 -- $5.99 including beverage
popcorn shrimp lightly battered popcorn shrimp served with rench
ries and a tangy cocktail dipping sauce
[SWEET NIBBLES]
pearly bitestrio o single serving cheesecakes white chocolatecheesecake with berries, chocolate raspberry trufecheesecake, and dulce de leche cheesecake toppedwith caramel mousse
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[drinks]
[DOWN THE HATCH]
wine
all wines are ordered rom a local winery called Carolina Vineyards Wineryeach wine is hand selected to be paired perectly with our menu items
ocean breeze made with white grapes and provides a light and crisp avor
specialty
blue oceanmade with Skyy vodka and blue curacao, this drink willbring you right back to the beach with just one sip
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[room service menu]
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[room service menu continued]
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[menu covers]
Dining Menu Brown leather boundmenu with our viewing pages. $16.66each with additional $2 per menu oroiling on ront o logo.
Drink Menu- Front panel laser
engraved wood menu cover withblack wrapped spine and back panel.$25 each.
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[yer]
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[organizational chart]
owner
general manager
head che/assistant manager assistant manager
prep/dishwasherline cook hostess servers bartender
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W eekly W ork Schedule
Department Week Ending
Hours
Employee and Assignment Sun Mon Tue Wed Thu Fri Sat
Assistant Manager #1 5:3 0 a m - 2 pm 5:3 0 am- 2 pm 5:3 0 am- 2 pm 5:3 0 am- 2 pmAssistant Manager #2 5:3 0 am- 2 pm. 5:30 am- 2 pm 5:3 0 am- 2 pm
Assistant Manager #3 4:30 - 10 pm 4:30 - 10 pm 4:30 - 10 pm 4:30 - 10 pm
Server 1 6-11am 6:30-11:30 am 7am-12pm 5:30-10pm 5-9:30pm 6-11am
Server 2 4:30-9pm 6-11am 6:30-11:30 am 5-9:30pm 5:30-10pm 5:30-10pm
Server 3 6:30-11:30 am 6-11am 6:30-11:30 am 7am-12pm 4:30-9pm 5-9:30pm
Server 4 5:30-10pm 6-11am 6:30-11:30 am 7am-12pm 4:30-9pm
Server 5 5-9:30pm 7am-12pm 6-11am 6:30-11:30 am 7am-12pm
Server 6 7am-12pm 7am-12pm 4:30-9pm 6-11am 6:30-11:30 am
Hotess #1 6:15 am - 12 6:15 am - 12 6:15 am - 12 4:15 - 9:30 pm 6:15 am - 12
Hotess #2 4:15 - 9:30 pm 6:15 am - 12 6:15 am - 12 4:15 - 9:30 pm 6:15 am - 12 4:15 - 9:30 pm
Bartender 4-9 pm 4- 10:30 pm 4- 10:30 pm 4- 10:30 pm
Head Chef 1-9 pm 8 am-5 pm 1-9 pm 1-9 pm 1-9 pm
Line/ Prep #1 1 - 9:30 pm 1 - 9:30 pm 1 - 9:30 pm 1 - 9:30 pm
Line/ Prep #2 5:30 am- 12 5:30 am.- 12 5:30 am- 12 5:30 am- 12
Line/ Prep #3 5:3 0 am- 12 5 :3 0 am- 12 5:30 am- 12
[employee work schedule]
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[the restaurant]
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[renovating The Blue Room]Project Overview: Located in the Bay Watch Resort
in Myrtle Beach, NC, the Blue Room is looking totransorm its restaurant to a more versatile, upscalecasual dining atmosphere in hopes o creating a morepeaceul, relaxing dining experience or its customers.
Concept:
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[reeling in the customer]
Chef & Sta Servers & Sta Food Customer
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[what does it mean to go out to eat?]
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[what does it mean to go fshing?]
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[inspiration pictures]
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[urniture plan]
kitchen
deck area
buet
entrance
waiter station
denotes rendered elevation
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[entry elevation]
3D WALL FORM
BLACK LACQUER
WOOD FLOORING
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[buet elevation]
MOSIAC TILES WOOD FLOORING WALLCOVERING WALLCOVERING
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[deck area perspective]
WALLCOVERING UPHOLSTERY WALLCOVERINGWALLCOVERING WOODFLOORING
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[main dining area perspective]
UPHOLSTERY UPHOLSTERY WALLCOVERING WALLCOVERING MOSIAC TILES WOOD FLOORING
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[urniture selection]
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[lighting & ceiling xtures]
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The Blue Room
The Lure