Albert Franch Sunyer

Carlos Henriques
Luka Balac

Email: ​info@restaurantnolla.com
The information in this document is confidential and is only to be read by authorized parties. Please refer to
the confidentiality agreement for further details. This business plan is not an offering for securities.

2
 Confidentiality Agreement

The undersigned reader acknowledges that the information provided in this business plan is confidential;
therefore, the reader agrees not to disclose it without the express written permission of Albert Franch Sunyer, Carlos
Henriques and Luka Balac.
It is acknowledged by the reader that information furnished in this business plan is in all respects confidential in
nature, other than information which is in the public domain through other means and that any disclosure or use of same
by reader, may cause serious harm or damage to aforementioned parties.
This business plan is not to be copied or reproduced by any means without the sole written consent of Albert
Franch Sunyer, Carlos Henriques and Luka Balac
Upon request, this document is to be immediately returned.

Name:___________________________________

__________________________________________ _________________________
Signature Date

3
Index

Methodology 5
Summary of the Business Plan 6
S.W.O.T. 7
Expertise 8
Products and services 9
Most important products and prices 9
Marketing 11
Digital platforms 11
Public relations 12
Press-release 13
Cross-promotion 13
“Four walls” marketing 14
Customer database 14
Social media marketing 15
Customers and markets 18
Customer groups 18
Markets and competition 20
Competitors analysis 20
How is Nolla different from your competitors 22
Our company 23
Name 23
Location and production tools 23
Partners, employees, work force 23
Insurances 24
Accounting 24

Board of advice 25
Annex 26
CV Luka Balac 27
CV Carlos Manuel Ferreira Henriques 28
CV Albert Franch Sunyer 29
Sample menu 31
Beverage List 32
The venue 33

4
Methodology

For the development of this project we have used as a model the business plan from the Finnish website
https://www.liiketoimintasuunnitelma.com​. We extended this business plan to include matters that we believe to be of
extreme importance.
Data used in this business plan analysis was collected through our extensive network, via their websites and an
online questionnaire.

5
Summary of the Business Plan

The idea
The idea of the Restaurant Nolla stems from the need to rethink the restaurant industry. What we eat and cook
impacts our planet, society, and our own health.
Nolla wants to be a restaurant with a "zero waste" policy, and a strong focus on sustainable, organic, seasonal,
and local products. We strongly believe that the current waste management system is out of date and we will work hard
to find solutions in order to improve the current system.

The venue
Nolla will be a relaxed place, welcoming and open to all kinds of public. We will care for every last detail about
all the aspects of it. For that reason, a medium sized place with a volume that can vary between 40 to 60 guests, would
be the best option for us.
The venue should have a down-to-earth look, and it should be welcoming, warm and homey, and overall have a
nice “vibe”. We will emphasize on the furnishing and practicality of the space. Everything should be made of reused
materials. We will work closely with local artists and pay attention to the music that we play.

Nolla will be open 5 days a week, serving dinner from Wednesday to Sunday, and lunch Saturday and Sunday.
Monday and Tuesday we will be closed.
Our menu will be focused on sustainable and organic products. The menu items will be tasty, inventive,
thoughtful, and affordable. We always want to use the best products available, and “keep the bin in mind”.
When it comes to developing our drink selection, we will only work with producers, distributors, and retailers who work
with organic beverages. All of our alcoholic drinks will be sustainable, organic, and natural. The non-alcoholic drinks will
be made in house, and will offer a big range of options.
We care tremendously about our service standards. Our service will be relaxed and friendly. The restaurant
needs to be a team effort, and we want the chefs and the waiters to be working together at all times, helping each other
always when necessary. We don't want a big team, but an ambitious, strong, and passionate one.
Nolla will be created not only to serve food, but to cover other aspects that are important as well. Different
projects linked with our venue will be established to support and spread our ways of working, to help the community we
live in, encourage creativity, and involve people to work with us.

We strongly believe that our ideas can work really well in the city that we live in. Until now, there was no
establishment offering this kind of vision and we dare to say that it would be something pioneering in this country. A way
to show that working sustainably can be viable, both financially and ethically.

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S.W.O.T

Strengths
Pioneering: the restaurant experience that we offer is new in the area. No other businesses offer a restaurant
quite like ours. Unique product.
Marketing: an aggressive and focused marketing campaign with clear goals and strategies.
Management team: together we have broad experience in the restaurant business and related areas. We have
a highly qualified staff.
Ingredients: we will be selling high quality, sustainable, organic and local products.
Creativity and Innovation: a reputation for bringing new ideas to the market.

Weaknesses
Pioneering: we don't have a path to follow. Every step will be new in the industry.
Cost structures: our costs are higher than the ones of our competitors.
Suppliers: organic suppliers are less available than regular ones, and the costs are higher.
New: a new restaurant cannot be established without reputation or money. We have limited funds.

Opportunities
Government programs: Promotions and initiatives to support sustainable practices.
Sustainability: growing environmentally and with a healthy conscious attitude, and a growing demand for
greener products.
Innovative cross-promotion: supported by complementary industries.
Target customers: appealing to many demographics.

Threats
Low supplier availability: strong relationship of the competitors with their suppliers.
Future: competitors developing a similar product.
Existing competitor market: the competitor already has a share of the market, and the market knows their
product.

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 Expertise

The core Team of Nolla consists of:

Carlos Henriques studied hospitality management, and quickly discovered his passion for cooking. Carlos
already has experience running his own company, as he had a successful catering business in his native country of
Portugal. He has worked in many different countries in some of the best restaurants of the world. In Finland he worked at
Chez Dominique and Olo, both renowned Michelin starred restaurants. He had a successful pop-up in Helsinki. Since
then, he has been opening and running restaurants for Royal Ravintolat as an Executive Head Chef.

Luka Balac discovered his passion for food as a little boy watching his grandmother cook. He is a self-taught
cook with vast experience in the restaurant industry.
Originally from Belgrade, Serbia, he moved to Finland at the age of 18 where he soon started working at some
of the best kitchens in the country. In recent years he worked in a Michelin starred restaurant: Olo, under Executive Chef
Pekka Teravä. This competitive atmosphere is where he developed his knowledge for versatile high standard dishes
made from the best local ingredients.
Some of the other restaurants he worked in Finland are A21, Emo, Hoshito, and Kuurna.
In addition, until last year, he was running a successful summer restaurant Gulla Villan, where they combined Finnish
and Mediterranean flavours in the Helsinki Archipelago.
Luka Balac's culinary skills combine Japanese purity and discipline, Nordic minimalism and Serbian passion.

Albert Franch Sunyer is a self-taught chef with 10 years of experience, who learned to cook next to one of the
most renowned chefs in his native Barcelona. He quickly realized that pastry was his passion and specialized in it. He
has worked around the world in some of the best restaurants and hotels where he also gained a lot of experience in
managing personnel. In Finland, he worked at Chez Dominique and Olo, both Michelin star restaurants.
He is serious and dynamic and he has great organizational skills. He is creative, and in addition he
demonstrates a strong commitment and a great responsibility for his work.

In terms of skills, our management team is well-balanced. We have a team that has considerable experience
together and shares knowledge in many different fields of business and life. Together we have an extensive network in
Finland.

8
Products and services

Restaurant Nolla will offer a different experience from the regular and established restaurants in the city. It will
also bring new values to the restaurant industry: an upscale, casual, restaurant experience with the perks of
sustainability, zero waste, and organic, seasonal, and local products.
Our guests will enjoy a holistic restaurant experience, and will feel that by dining with us they invest in the
future, in sustainability, and in green practices. We believe that sustainability and deliciousness should be tightly linked
together.
Nolla will be a pioneer in Finland, a restaurant like none other operated before. Zero waste is a concept that
does not yet exist in our country. But, as positive as it is to offer something unique, a lot of difficulties will appear along
the way. Our path is unexplored and every working aspect is new.
As what happens with all new businesses, our restaurant will appear to an already existing market without an
existing reputation, and limited funds. A big marketing effort will be needed to solve the problem. On top of that, one of
our biggest handicaps will be our suppliers and their costs. Sustainable and organic products are more expensive than
regular ones and more difficult to obtain due to availability and seasonality. In addition to all this, there’s less offer in
organic farming and brands.
We consider that with our expertise, network and a good organization, none of these weaknesses would remain
unsolved. On the contrary, we should convert the said difficulties to an opportunity, to show how special and unique our
product is.
We are aware that the most important products in a restaurant are food and drinks. We will offer a simple menu;
simple dishes cared for to the last detail, from the product to the techniques used. Our menu options will be a fixed 3
course menu with the possibility to upgrade it to a 5 course one. The food will be highly conditioned for the seasonality.
For that reason we will not reveal our menus, playing in a surprise factor for our guests. In this manner, we will have
more freedom in the kitchen to do changes and variations as soon as desired or needed.
For us, seasonal and local does not mean restrictions, and even though we want to focus on products from our
farmers; we will not close our doors to product grown and obtained ethically from different origins. We don't want to
become a too close-minded venue.
On drinks, our idea is to create a small to medium-sized menu and rotate it within shorter periods of time. We
want to follow the same principle as with the food, and use producers committed to the same thoughts and beliefs that
we have; the producers should be working in a sustainable way, and respect the environment with their farming
practices. We will offer mainly wines and beers on the alcoholic drinks side, and juices and carbonated drinks, brewed in
house, on the non-alcoholic side.
Because of the high demand of different nutrition options and allergies, vegetarian menus will be available upon
request, and we will accommodate all allergies. We want to put emphasis on making people know how important it is to
inform us about possible special requests in advance.
The prices will be competitive with other similar restaurants in the area. Nolla will strive to give a perception of
higher value than its competitors, through its food, service, products, and sustainable practices.

Most important products and prices

3 course menu

Short description

3 non fixed course menu, changing depending on availability of the ingredients.

More precise description

Our 3 course menu will be the main product of the restaurant. We want our menu to be simple; simple dishes,
but cared for to the last detail, from the product to the techniques used. It will be highly conditioned for the seasonality
and availability of organic ingredients, bringing to it a big amount of spontaneity. We will always care about the waste
created, always working with the bin in mind.
We will not reveal our daily menu, playing in a surprise factor for the guests.
The menu consists of multiple courses, including starter, main course and dessert. The courses are carefully
planned to complement each other gastronomically.
The serving time will be around 2 hours.

5 course menu

Short description
5 non-fixed course menu, changing depending on availability of the ingredients.

More precise description

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 Our five course menu will keep the same ideas and thoughts as our 3 course one. It will be an upgrade from the
3 course menu, and it will allow the customer to get a bigger amount of dishes and flavours. We expect a lower amount
of guests choosing it due to the higher price.
It will have the same key ideas: keep it simple, not reveal the daily menu, play in a surprise factor for the guests,
and avoid waste.
The serving time will be around 2h and 30 min.

Cheese plate

Short description
Add-on to our menus consisting of a portion of cheese.

More precise description

We want to offer to all of our guests the option to add a portion of cheese to their menus. All of the cheeses
offered, depending of availability and flavour, need to be organic, and preferably local, from Finnish farms.
A good option to add one more course to the customers, satisfying their needs and an easy way to improve our
sales.

Coffee

Short description
Sustainable, organic, and local roasted coffee.

More precise description

After the growing interest and demand in good quality coffee, and realizing that the Finnish people are one of
the biggest coffee consumers, we want to give our guests the option of having a cup of coffee at the end of the meal.
Working with local Helsinki roasters, we will try to find the product that matches our restaurant the best. We want to
choose beans that are organic and fair trade, and beans that have an interesting organoleptic profile for the enjoyment of
our guests. The beans will change as the coffee seasons change around the world.

Wine

Short description
Short wine list with frequent rotations.
For the price, we are considering 120 ml portion, average price.

More precise description

We want our wine list to reflect our ideas. We want to use wines created by people who are committed to the
same thoughts and beliefs that we are; working in a sustainable way, and respecting the environment with their farming
practices.
We want to create a list with just a few labels, but all of them being from producers who create different wines
out of the conventional ones, expressing their ideas and concerns in it, complementing our food and our ideas. We want
to be different.
We want to change our list constantly, adding new ones and discarding the ones with less sales.
We want our wines to be affordable. They can be sold by glass or bottle. We will arrange wine pairings if
requested.

Beer

Short description
Beer list with a few options but rotating them often.

More precise description

Sometimes beers are forgotten, and people don't pay as much attention to their quality as they probably should.
We want to offer good quality beers made with passion, because we believe that a great beer can complement food as
well as wine does.
Same as with the wines, we wish to search and offer to the customer non-conventional beers from small
breweries, with character and charisma.
We believe in the possibility of complementing wine sales by offering another option.

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 Marketing
One of the keys to our business success lies in its marketing. The overall marketing umbrella covers
advertising, public relations, promotions and sales. Without marketing, our business may offer the best products or
services in our industry, but none of our potential customers may never be aware of our business offerings and our
business may not be given the opportunity to progress and succeed. Using marketing to promote our product, service
and company will provide to our business with a chance of being discovered by prospective customers.

Digital platforms

Website

To ensure the web site, the first steps are already taken. The domain names "restaurantnolla.fi" and
"restaurantnolla.com" are already registered under Carlos' name.
Every time someone wants to learn about a company, product, or service, they normally search for their
website. From our point of view, our website is one of the most important tools that we have to market our services. It is
the place where we have an opportunity to communicate our brand, culture, and most importantly, our story.
We will have a combined website. It will be a virtual business card and portfolio for the company, simple and
well designed. Our site will offer our menus, prices, reviews and happenings at Nolla.
We need to keep our core values in mind when designing the website. The website needs to be simple,
cost-effective, convenient, and user-friendly.
Each page of our website needs to have a clear purpose, and fulfill a specific need for our website users in the
most effective way possible. People on the web tend to want information quickly, so it is important to communicate
clearly, and make our information easy to read and digest.
It is now common to access websites from multiple devices with multiple screen sizes, so it is important to build
our website mobile friendly.
We will work with designers to achieve all the points mentioned above and make the website visually attractive.
We have planned a budget of approximately 4,000 euros on website.
This tool will be used to share our beliefs and praxis, boost our sales, and help with cross-promotion and other
campaigns.

Facebook

The most popular social networking service among the Finns is, and has always been, Facebook. In Finland,
Facebook was the first one to find the big crowds and it became hugely popular. According to Facebook, there are 2,4
million Finnish Facebook users.
When thinking about Facebook marketing, we need to remember to split our strategy in two pieces – the
content strategy and the advertising strategy. With Facebook’s algorithm leaning more and more into pay-to-play, a part
of the advertising budget needs to be set aside when deciding on the Facebook strategy.
From a content marketing standpoint, we need to create value for the customers. We need to figure out what
kind of content they are willing to share and discuss about. People comment on and share the content they feel is
valuable and relevant.
Our strategy would be to create a page and post on it as much material as possible to keep it lively; in this way,
trying to increase our views and interest from Facebook users, and the guests in our restaurant. In the material we share,
we will include pictures related to new products, menu items, workers, producers, retailers, etc. We will also share
information related to our projects, events, and other interesting articles related to our praxis.
Another interesting point is the possibility of interaction with the customer by comments, rating, Q&A, etc., in this
way we would be able to follow the opinions of our customers and other people interested in our product easily. When
advertising, Facebook offers a huge amount of data for marketers. With Facebook advertising we can reach the segment
of the population that we are interested in. We can target Facebook advertising based on, for example: age, location,
interests and behaviours.
Facebook requires constant monitoring and interaction, because of that we will invest our time, and some
economic resources to it.

Instagram

Instagram is the second most popular social media platform in Finland. The demographic of Instagram users in
Finland consists mostly 30 year-olds and under, and right now it is the social media platform that captures the attention
of the millennials.
Influencer marketing on Instagram is highly effective. It is only now starting to get more popular in Finland.
People follow influencer’s lives through their Instagram lense and, with the right execution, brand communication feels
like a natural part of their lives, which it usually truly is.
Sharing content on Instagram, if well done, is an inexpensive way of adding value to our brand and product. We
expect to regularly share content about our products, producers, workers, customers, etc. With this we will hopefully
engage with our followers and potential customers

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 A beautiful picture tells more than a thousand words, and Instagram is the top choice to showcase your brand
through images.

Twitter

In 2014, only 10% of Finns were using Twitter, by 2016 16% of Finns now use it. Twitter is an online social
networking service that enables users to send and read short 140-character messages called "tweets", also known as
microblogging.
Nolla will have a discreet but constant presence in this network with regular tweets, sharing and retweeting
information. Twitter can be easily linked to Instagram and Facebook and hence be used to share the same content,
without spending extra economical or time resources.

Pinterest

With hundreds of millions of users worldwide and a constant growth of users, Pinterest is a visual platform that
is all about great visuals. Good pictures are essential to succeed because they tell stories. They give users ideas and
empower them to visualize their dream life. In many cases, this leads to the desire to buy items based on those pictures.
Simply by creating a business account, we can upload our restaurant logo as a profile picture, and link our
profile to our Facebook and Twitter accounts, use our restaurant name as the username, and write a short but unique
description.
Using Pinterest analytics, engagement statistics or customer feedback will help us to evaluate our effectiveness.
Even if we don't allocate huge resources to manage the Pinterest page for our restaurant, adding the “Pin It”
button to our websites, blog articles, and photo gallery, will allow visitors to easily “pin” our images to their personal
boards on Pinterest—with a direct link back to our website. Social media is at the pinnacle of word-of-mouth marketing,
after all.

Youtube

Youtube is a mix of a search engine and a social media platform that has found its way to our daily life. All in all,
over 60 per cent of Finns have used Youtube.
Youtube gives us the chance to upload and share videos to the net. Our idea is to create quality content that
engages the viewer, not only by delivering a pure marketing message, but instead, appealing to the audience’s need for
entertainment or education.
We think of contents as short and fast paced recipe videos, visits to farms, cross-promotion events, etc.,
showing the values of Nolla and its human element in all these videos.
Moreover, Youtube provides an easy way to link our contents to other social platforms named above and share
its contents on them.

Google maps

This Web-based free online map from Google became, during the last years, an important tool in people’s
everyday life, and an important tool to make one’s business easier to find. Nowadays people not only use Maps to locate
an establishment, but also to review, rate and leave comments about it. A simple profile will help the customers reach out
to us and get an idea of what we offer.
The ultimate objective of Google Maps marketing is to achieve as high of a placement as possible on the
Google search engine list. The goal is to make our restaurant as visible as possible in web searches. For this, we will
establish commercial relations with webmaster companies, specialized in search engine optimization.

Public relations
The goal of public relations is the professional maintenance of a favorable public image of our restaurant by the
general public, local community, and the media. It is a strategic communication process that builds mutually beneficial
relationships between organizations and their publics.
Our goal is to try to convince the audience to promote our idea, purchase our product, support our position, and
recognize our accomplishments.
To achieve that, we have thought about the following procedures: write and distribute press releases and
pitches about our company and send them directly to journalists and bloggers for example; create and execute special
events designed for public outreach and media relations; conduct market research on the firm or the firm’s messaging;
expand our business’ contacts via personal networking or attendance and sponsoring at events; write blogs for the web;
develop crisis public relations strategies; create social media promotions and responses to negative opinions online.
At Nolla we intend to make a good first impression, and keep it, because we believe that we may not get a
second chance.

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 Press-release
Press releases have changed a lot over the years, especially since businesses have realized the importance of
social media marketing.
Nowadays we tend to underestimate their importance. However, with a well written press-release, sent to the
correct group of journalists, press, bloggers, opinion creators, and people related to our field, Nolla can get a lot of
attention. And consequently, new customers, curious and interested in our product.

Cross promotion
Create an association

We believe that most of our concerns should be shared and debated. As a singular company, with other issues,
Nolla will have little strength. For that, Nolla would like to associate with group of individuals, other restaurants, entities,
schools, universities, etc., to solve the problems that we will face in our way, and talk and discuss about food and waste
related issues. By doing that, Nolla will be known by all their associates, but not only that - we will also get public
exposure and attract new clients.

Four hands dinner

Four hands dinners are becoming a regular event in the restaurant business. We plan to organize these kinds of
events with other restaurants or chefs that share at least some of our core values, and invite them to our restaurant to
offer the possibility to present to our customers their way of cooking.
We will use these special events to reach out to new public and hopefully new customers, and when having
international chefs use their reputation to try and expand our brand internationally.

Events and conventions

We will make a big effort to try to get into as many food and sustainability related events and conventions as
possible, to spread our name and let people know about our new project.

Developing projects with students

Nolla has very strong community values, trying to involve as much people as possible in our restaurant and its
side projects. We would like to offer the possibility to students from different universities and other schools to get involved
with us and develop different projects with us while developing their portfolio at the same time. We want to create a
perfect symbiosis between us and the people with similar beliefs to ours.
By doing that, we want to nourish ourselves with new ideas and creative minds, but we also see it as an
opportunity to create a buzz and spread our name around the community, trying to raise new interest and get new
customers.

Art expositions

We have a great love for the art and we aim to be supporters of the arts in the community. One of our prime
interests is to enhance the decor of the restaurant with it, making our space look more interesting and appetizing to our
customers.
We also feel that our clientele is interested in arts, and they might feel attracted to come to our venue to check
out new itinerant exhibitions while having dinner with us.
We want to be able to offer the artists the possibility to support themselves, therefore we will let them sell their
arts in situ if some customers are interested in it.
By hosting this itinerant exhibitions, we have the possibility to offer a totally new art collection to our customers
on a regular basis, without any repercussion to our costs and, once again, creating a strong community feeling while
attracting new possible customers.

Community/Charity involvement

One of Nolla's strongest beliefs is to get as involved as possible with our community. Many small businesses
are affiliating themselves with charities or community projects to market their businesses. Not only is it a primary means
for developing a powerful network, but it also helps others in the process. People like to associate themselves with
businesses that support good causes.
We need to look for causes that we believe in and to which we have an affinity, and if trying to sponsor events,
choose the ones which our target market would participate in.
When getting involved, we will publicize our donations of goods or services by sending press releases and
photos. We will include our charitable involvement in our marketing materials such as newsletters, displays,
advertisements, and commercials. And in future, maybe even create our own programs that could be named after us.

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 “Four walls” marketing (In-house marketing)
We believe that one of the most common mistakes that many businesses make is spending a lot of money for
advertising campaigns to bring customers in the door, but then disappointing them with the experience within the four
walls of the business. We want to be very cautious about that at Nolla.
Four-walls marketing can create long-term customer loyalty, assist in building customer frequency, and create a
solid reputation for our business. That involves the physical appearance of our business, the attitude and appearance of
our employees, and the type of experience we create for our customers.
We should create an outstanding environment to become the home of magnificent customer experiences. We
should believe in our products enough to inspire others to believe in them too. We should tolerate nothing less than
perfection. That won’t be possible if we, the owners, don’t make the effort in encouraging our workers to be proud of what
they are doing and share their enthusiasm with others.
By using an effective four-walls marketing plan, and obviously supplementing it with other creative strategies, it
will put us on our way to achieve our goal for increased sales.

Customer database
The customers of a business are the most important asset a company can have. The way a company uses their
information can be very important. One of our main interests is to build a customer database, collecting information from
every single customer who comes to dine with us. The database may include contact information, like the person's name,
address, phone number, and email address, and may also include purchase history that could lead us to future needs.
By collecting information, the customer database not only keeps “vital” information about the customer, the database can
also help us determine how to improve our business and meet the needs of our guests.
Having a database can help us keep in contact with customers. This helps building loyalty, too. Consistent,
returning, customers can be identified and contacted with special offers targeted to active clients. Conversely, the
database can also help to identify customers who have not dined with us for an extended period of time, or who only
visited us once. This helps single out groups of customers that can be directly marketed with specific offers to encourage
them to come back.
Moreover, the database provides access to contact information. This allows reservations to be confirmed,
customers to be tracked, and to be contacted. The information to reach a customer is kept in the customer database and
can easily be accessed with a few strokes on the computer keyboard.
A good customer database doesn’t only allow us to keep track of our customers, it will also enable us to get
insight into our sales pipeline and identify areas of opportunity. It simply allows us to differentiate our business by adding
value in ways that our competitors aren’t even thinking about, keeping a personal and close relationship with all of our
guests when visiting us, and when not.
We are aware about data protection regulations, and the change that it will experience on the near future on the
global of EU. We are working with a lawyer to combine our needs with the existing regulations to fit our database on the
legal marks.

14
 Social media marketing
At the beginning, Nolla’s marketing will be focused on social media. Social media is perfect for Nolla. Without
the need of using any material resources, they become the perfect tool when thinking about developing a marketing
strategy. Moreover, social media is no longer about being just social; it is more and more commercial. It is about saying,
showing, and selling.
During the last year, the use of social media among the Finns increased by 5%, becoming 56% of Finnish
population using social media platforms regularly. We believe that this growth will continue, and hence we will give the
needed attention to our social media strategy.
For this important branch we intend to use hours of work on a daily basis, with a monthly budget in order to
follow a specific company strategy.

Themes

After doing an exhaustive research through different social media accounts of renowned well functioning
restaurants, we could detect that all their social media posts could be easily categorized. On the table under, we wanted
to organize them, and use them as a guideline for our systematical posts.

Theme

Story - Idea from the concept

Team - Presentation from core team

- Other components from the team

- Students or individual trainees

- Hiring offers

Preparation diary - Posts on the first face related to getting ready for the opening
Venue - Space

- Location

Food - Dishes (Picture of the dish plus explanation)

- Products (Name/Story/Origin/Use)

Beverages - Alcoholic

- Non alcoholic

Daily operations - Daily tasks (mise-en-place, meetings, development, cleaning, service, briefings…)

- Activities (foraging, staff party, education,...)

- Special holidays (wishing new year, etc…)

- Special day closures

- Staff food

- Relevant customers

Collaborations - Producer (Name, location, story)

- Designers (Tableware, architect, designers, etc…)

- Cooperations and programs

Sustainability - Zero waste practices

Prizes/Recognitions/
Certificates

Events - Four hands dinner

- Special events

- Brunch

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 - Partner dinners

Music - Songs

- Playlist

News - Articles related to the restaurant (reviews, articles, news…)

- Articles related to the concept

Join mailing list - Join our mailing list to be the first one to know about
Updating - What is going on in Nolla (building phase but also when opening)

Social media marketing weekly planner example

Visuals (e.g., Share on

Text Theme Link to:
photo/video) FB
Day 1
We are now taking reservations!

Photo: Interior of Online reservations are now open

Booking
the restaurant in Nolla Facebook and homepage. Updating
Instagram page in
under construction Link on the profile. Groups over 8 /Preparation diary
website
but almost ready persons and private events
preferably via email or phone.
Welcome! Team Nolla
We are now taking reservations!

Photo: Interior of Online reservations are now open

Booking
the restaurant in Nolla Facebook and homepage. Updating
Facebook page in
under construction Link on the profile. Groups over 8 /Preparation diary
website
but almost ready persons and private events
preferably via email or phone.
Welcome! Team Nolla
Facebook paid ad
Paid ad
- 5€/day
Day 2
Local and organic products will be
the building block of Nolla's menus
all year round.
With focus on sustainability, our
daily menu is based on creative
Photo: cooking thinking and all the techniques are
Instagram photo with new used in a way that will promote the Food no no
dish natural characteristics of the
ingredients.
The menus will change often on
account of the daily arrivals,
seasonality and keep seeking new
ideas.
Facebook
Paid ad
Day 3
How did guys know each other,
how did the idea of Nolla start
Photo: Core team
(make the story come alive, not
in front of the link to the
Instagram just that there is something wrong Team Yes
soon-to-be Nolla website
with the way the restaurant
restaurant
industry works but with more
details – what was the moment

16
 you guys decided you're actually
gonna do this? what led to it? etc.)
Facebook
Paid ad
Day 4
The name of the farmer, the name
Photo: Organic of the farm, small story, the
Instagram producer + practices + how Nolla thinks Food / Produce No No
ingredient sustainably about everything they
do
Facebook
Paid ad
Day 5
Our compost machine will digest
foods both raw and cooked. The
microbes inside will rapidly digest
the waste with heat and a bit of
Photo: Composter
Instagram gentle Aerobic movement. Our Sustainability no Yes
machine
compost will be sent back to our
farmers for them to use on their
soil.
Biowaste? Farmers opportunity!
Facebook
Day 6
Our wines are arriving to the
Photo: Wine
Instagram restaurant. We can wait to pop Beverages
bottles
them!
Photo: the current What's going on in the renovation.
status of the Not long before you guys will open Signup
renovation (can be the place. If people want to be the Updating / join form for
Facebook
some first to know about your news and mailing list the email
funny/interesting deals, they can sign up to an email list
detail as well) list.
Paid ad
Day 7
We are thrilled to work with Henrik
Enblom from Trash design. Our
Photo: Upcycled "new" furniture is made from an old Collaborations -
Instagram Yes
material furniture exhibition pavilion upcycled Designers
materials. New live to already used
materials!
Facebook

17
 Customers and markets

Eating out is something that has been steadily growing in the Helsinki area during the past few years. In 2015,
there was a growth of 5% and it’s expected to keep growing.
Nolla tries to cater to a wide group of people. It is our goal to be welcoming to everyone, and make our guests
feel relaxed and enjoy a good time while dining with us. We are trying to answer the demand of middle to high-priced
restaurants, offering a consistent, trustworthy and sustainable product.
The main customer target of Nolla will be people living in Helsinki and metropolitan area, with ages between 25
and 55 years old, social media users and with interests in terms of sustainability. This group is looking for restaurants
that offer a full experience with their meals, exclusivity and attention to the product, and they are willing to pay or travel
an extra mile to dine in a genuine and unique place.
We intend that our customer would spend on average 80 euros per meal, with an aim for a 45 customers a day.
When a customer is choosing a restaurant, the main factors are usually location and occasion, and both of them will be
strong points of Nolla.

Customer groups

Helsinki city residents

A study published by the city of Helsinki shows that in 2015/2016, 628.208 people lived in the city of Helsinki, in
a radius of 16 km as the furthest distance to any point to the city centre.
Nolla knows that the travel time and travel costs represent a main factor, when customers are making their
decision of which restaurants to go, expecting customer numbers to be affected negatively by the travel time (more travel
time, less customers).
Because this is likely our largest customer group, we will focus a big part of our marketing resources in this
group.
Using media, art exhibitions, and word of mouth as main marketing strategies, we expect a great economic
turnout from this plan. The social media platforms are strongly used by this customer group, playing a big role in the
everyday decision-making in their lives.
It is equally important to appear in local newspapers, markets, and other public events, making sure that our
product is known by as many people as possible.

Allocation of resources:​ 25%

Customers by age

Customers whose age range between 20-40 years.

People in this age group tend to be interested in what they eat, where the food comes from, and use social
media actively. They usually also follow trends, and are environmentally conscious. Professionals of this age group
usually have more purchase power, too.
During the inquiry done in October 2016, we realized that over 60% of our answers are from customers aged
between 20-40. This could be for many reasons, but we think that this group (early millennials, late generation X), is one
of the most active on social media, and the inquiry was done by using mainly social media, namely Facebook.
Because this age group is the one that the authors of this project relate to most, we believe that we know what
they are looking for.
According to an article published in Morgan Stanley, 96% of the millennials eat out at least 3 times a week and
with the statistics related to our inquiry, we can relate this group to salaries above average (more than 3000€ month).
Also, this group goes out more often than the other older age groups, even with bigger income.
To sum up, this is the group that not only goes out more, but also spends more when eating out.
To target this group, we will give emphasis to our social media plan ( for a more detailed description please see
“marketing plan”).

Allocation of resources:​ 30%

Customers by purchase power

Customers who are able to spend between 40-150EUR per meal.

These customers go out on a regular basis and don’t mind how much money to spend on a good meal.
With base on the same inquiry and in Helsinki city statistics, this is our smallest group, and the hardest one to
reach. There is no direct correlation between high salaries (over 4500€) and eating out.
But it is also this group that usually develops into superfan diners or brand heroes. They are usually older than
44, looking for familiar faces and to develop a relationship with the staff, often order their favorite dishes and bring along

18
friends and family.

Allocation of resources:​ 10%

Customers by values

Product-related customers, people that relate to our product, or to the product-related values. These customers
are environmentally conscious, in terms of their jobs, companies and their lifestyles.
They showcase this investment via both attitude and behaviour. These diners talk about organics and purchase
organic products often.
In this group, we find the customers come to us because they relate to our organic food and our environment
friendly cuisine. They prioritize these values and are willing to pay more for them. They usually are active in the
community and like to share their worries with others. They like places where they can relate with other customers.
We will make the most of every opportunity to let people try our food. Go to all the major events in our area,
such as Taste of Helsinki, Sauce, Flow Festival.
These customers like to go to places where they can relate with the other diners. They will pay more for organic
products.

Allocation of resources:​ 20%

Other customers

People from the industry, chefs, managers and waiters, that are interested in new concepts opening in town.
Tourists who are interested in trying something different than the usual restaurant, willing to pay for the
experience.
Sunday customers, usually interested in having a long and a different kind of meal experience. Many times
people from the restaurant industry, as they usually have Sunday as a day off.
To reach to these customers, we will use mass marketing, such as press, travel agencies, tourism web sites,
and search engines.

Allocation of resources:​ 15%

19
 Markets and competition
In recent years the restaurant industry in Finland, especially in Helsinki, has been expanding fast. During these
years, 72 new restaurants opened in Helsinki alone, but as of the general amount of restaurants, the number compared
to previous years stayed the same.
After the first quarter of the year, the restaurant industry sales have exceeded expectations and according to
Kauppalehti newspaper, the numbers are expected to rise throughout the year.
New and old restaurants have to work hard to differ from the competition. This contributes to the improvement in
the industry quality and place Helsinki on its way to becoming a leading food destination in the Nordic countries.
Even though a lot of new restaurants opened in Helsinki last year, almost none of them have the same orientation as
Nolla. The product offered is far from sustainable and organic, and their ingredients are coming from regular suppliers,
where sustainable practices are almost nonexistent. The same thing happens with waste, not putting any effort in trying
to at least minimize it.
Due to the increase in demand for organic products and new sustainable practices in Finland, we believe that
the amount of restaurants offering these kind of things in the city is still really small, and a big gap is ready to be filled for
new venues following this sort of path.
However, there are already existing venues that, although not fully committed, have already started working in
that direction. Restaurants like Ask, Ora, Grön and even the lunch restaurant Loop are showing some interest towards it,
specially for the organic ingredients, and some for the food waste, but none of them are doing the complete work. Our
big difference from them is that we want to combine sustainability, organic produce, and zero waste in the same
restaurant, reaching to be one of the best restaurants in the city. We will bring a much stronger voice in the organic and
sustainable market. Moreover, we don’t want to stop here, and we want to create programs with different groups of
people to think, rethink, and to try and solve that problem. As a big difference from them, we don’t want to be just a
restaurant, we want to go one step further, and that is what the customer must see: that with dining at our restaurant they
invest in future and sustainability.

Competitors analysis
​Grön

Opened in 2015, and located in Kamppi, Grön is a small and relaxed 24 seat restaurant in the city centre of
Helsinki, co-owned by the 2016 Chef of the year Toni Kostian.
The restaurant offers a 4 course tasting menu and a la carte option.
The menu is concentrated in high quality, local ingredients, based on seasonal, organic, wild and Scandinavian
products.

Strengths:
Ambitious food ideology and thinking.
Menu pricing structure, great value.
Personal service, with professional and talented staff.
Existing relationships with farmers and producers.
Low operating costs.

Weaknesses:
Limited turnover, with a small dining room.
One year in the market.
Already existing concept.
Young employees.

ORA

Opened in 2017, and located in Eira, ORA is the new project from Sasu Laukkonen (ex-Chef and Sommelier).
The restaurant offers a six course menu concentrated on organic ingredients and seasonality.

Strengths:
Ex-awarded one michelin star restaurant.
Very good connections with international media.
Chef pioneer in organic restaurant scene in Finland.
Highly acclaimed head chef.
Investors behind the company.
Extended customer database, and regular customers from C&S.
Personal service.

20
 Weaknesses:
Limited revenue due to the size of the restaurant. Limited turnover.
Availability of ingredients from small producers and own farm.
Limited choice on their menus only offering one possibility.
High price range.

Ask

Ask opened in Kruununhaka in 2012, and is owned by Filip Langhoff and Linda Langhoff. Filip is an
internationally renowned chef.
Ask is a small and intimate venue with place for 26 customers.
In 2014 it was awarded with one Michelin star.
The restaurant offers a set menu with foraged products, and products sourced from small organic farmers and
producers.

Strengths:
International exposure in restaurant guides, Michelin star awarded.
Best Finnish restaurant in Nordic White Guide.
Media presence, hosting a TV show.
Already established regular customer group.
Highly acclaimed head chef, with international exposure.

Weaknesses:
Limited turnover, with a small dining room.
Higher prices than their competitors.
Following the Nordic food scene.
Availability of special ingredients from small producers

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 How is Nolla different from your competitors?
Customers have more and more knowledge and they are more savvy than they've ever been, so we believe that
it's crucial to make our company stand out.
When taking a look at our possible competitors in Helsinki, there is such a limited amount of options for
customers to choose where to dine. All of the restaurants are focused on the same idea, New Nordic food, and
sometimes it’s difficult to tell them apart. Nolla wants to shake the sustainable and organic market in Helsinki by offering
something different, something that no one is yet doing. To do that, we will focus on a few points:

Innovation - ​Nolla doesn’t want to be a follower in the restaurant industry, and we want to be one step ahead of
the industry trends. We believe in change. With our 0 waste policy, we place Nolla on an unexplored path. We strive to
become a renowned restaurant due to our pioneering concept and our innovative practices.
Moreover, Nolla doesn’t want to fall in the same group as their competitors and be labeled as a “New Nordic”
restaurant. We should think big, outside of the box, know what’s happening in the global industry, and create our own
way in the food that we serve. We need to separate ourselves from the ordinary in order to be successful.

Conscience and values - ​Increasingly, customers want to know that businesses care about their communities,
others who are less fortunate, and generally the world around them. Nolla wants to change restaurant practices and to
create a sustainable way to work in the industry. That is our flag. Our customers need to see the effort that we are putting
into that and feel that by dining with us they invest in sustainability and green practices, something that they cannot find
anywhere else in the city.
Nolla wants to create links and co-operations with other entities to discuss, rethink, and try to solve the
problems related with organic products and waste. We want to link ourselves with our community, people around us,
creating projects, associations, participating in congresses, charity plans, and many other causes.

Customer Service - Nolla will give customers many reasons to return to the restaurant by offering them a
unique and memorable dining experience that they won’t get anywhere else. This is one of the most important areas
which will set our restaurant apart. We feel that sometimes restaurants don’t treat the customers the way that is expected
and needed, and we want our staff to focus to achieve that. We want to develop an emotional connection with our
customers.
We will emphasize our front of the house to work hard on that point, and together with our customer database
we will take the time and effort needed to create small links with them, such as: trying to call them by their name,
remembering them if they come back to us, remembering what they like, offering them small kitchen tours and talks with
the chefs, etc. We want them to trust us, offer them unique experiences, and make them feel special.

Price - Getting this right is the first order of business. Affordability is essential to meet or beat the competition's
pricing on products and services. We need to feel affordable for our customers. That doesn’t mean, though, that we need
to sell ourselves cheaper than our competitors. What will be important for us is that through our practices and products
offered, the customers should get an image that the amount of money paid for what they got is fair, and even better if
they feel that it’s reasonably priced. When comparing our range of prices with our competitors prices, there are no big
differences. In terms of values the competitors are falling behind.

22
 Our company

Name
To reinforce the idea of a zero waste concept from the beginning, the name that we propose for our company is
Nolla, meaning 0 in the Finnish language.
For geographical and cultural reasons, we wanted our name to be Finnish. We believe that people prefer words
they can relate to and easily understand.
Nolla will embody our values and our company's distinguishing characteristics. It will reinforce the key elements
of our business, and the more the name communicates to consumers about our business, easier will be to understand
and relate to us. It is easy to spell and pronounce for starters, and it is meaningful to our audience.

Location and production tools

The project of Nolla is not suitable to be in the heart of Helsinki for the high prices of rent and the lack of space
in most of their locations. Aside from that, we will have a location appealing to our demographics, that suits our style of
operation, and moreover, if possible has some foot traffic that could be attracted to dine with us.
We will check the proximity to other businesses and services and competitors in case it could help us benefit
from nearby ones by the customer traffic they generate, or they could be a problem for us.
We don’t want to forget three other important points: finding out if any ordinances or zoning restrictions could
affect our business in any way; the building’s infrastructure, and their capability of supporting our daily operations; and
utilities and other costs, in a way that we can afford them.
In order to perform our daily operations, Nolla will need a small office space where to take care of all of our
paperwork, a kitchen space where to prepare our products, and a dining room where to receive our customers.

Partners, employees, work force

Partnership

Nolla is as a Osakeyhtiö (Limited Company), owned by its founders Albert Franch Sunyer, Carlos Henriques,
and Luka Balac.

We are personally committing 60,000€ of capital, plus a 50,000€ Finnvera loan(state owned financing company)
and seeking an additional 55,000€ from investors and crowdfunding to start up the restaurant.

Our start-up costs come to 165,000€ which is mostly expensed equipment, furniture, painting, reconstruction,
rent, start-up labor, liquor license, and legal and consulting costs associated with opening our restaurant. These are the
start-up requirements to the best of our knowledge and experience in the industry.

Management Summary

Luka Balac will work as a Nolla’s restaurant manager, managing the wait-staff.

Albert Franch Sunyer will manage Nolla’s kitchen functioning as head chef.

Carlos Henriques will take care of all financial issues.

At the beginning, all of them will work on marketing and advertising, and after a growth of the company, they will
evaluate the needs of adding to the team a public relations manager.

Personnel Plan

We believe the personnel plan is in good proportion to the size of the restaurant and projected revenues. The
staff will include 3 entrepreneurs working full time, 6 full-time employees and, after doing a collaboration agreement with
some culinary school, 2 trainees that generate an average monthly gross payroll of 20.561€.

Kitchen:

Albert Franch will be assisted by:

Sous chef with considerable experience in different restaurants (1).
Cook that work directly with Albert or the sous chef (2).

23
 Trainee (2).

In front of the house:

Luka Balac will be assisted by:

Sommelier with considerable experience in different restaurants working as a “captain”, taking care of service
and making sure that the restaurant is in excellent shape (1).
Waiters that work directly with Luka or the “captain” (2).

Insurances
For the start of our company we are thinking of hiring a standard restaurant insurance. This will cover:

Public Liability Insurance: This is a compulsory form of cover in Finland, and protects from claims by third
parties against negligence, death, injury, loss and damage of property, and economic or financial loss.

Building and Contents Insurance: This insurance covers your property and its contents and/or stock against
fire, water and other damages such as earthquakes, lightning, storms, explosions, burglary and theft.

Accounting
For daily operation and as a cashier we will use a software program ( ex; http://www.tabletwaiter.com/) that runs
on a phone or tablet.
On bookkeeping and accounting ,the budget for this is 450EUR/month. This budget will allow Nolla to get full
financial services, outsourcing most of our business processes and financial management.
From our bookkeeping company we expect to turn administrative and business processes; into a competitive
advantage, helping Nolla Oy to implement efficient accounting, payroll, taxation and reporting procedures, with online
tools to streamline and automate operations.
Some of these bookkeeping companies also provide help with registration and advisory services, and supports
group reporting, IFRS reporting and US GAAP, in case of international deal or expansions.
We will use our business plan as a comparison base during the first period of Nolla oy and every quarter we will
compare our status to our follow up plan, taking corrective measures if necessary.

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Board of advice

Juridical
MaRa - ​Finnish hospitality association​. In-house lawyers give legal advice on business -and industry- specific
matters as well as employment issues and help to solve day-to-day problems.

Ricardo Gomes - ​Lawyer​. Currently working in a Finnish law firm. Ricardo has graduated from the University of
Lisbon and obtained a Master of Laws (LL.M.) degree in Comparative and International Businesses on the University of
Helsinki. He has diverse work experiences from different cultural backgrounds and fields having worked in Portugal,
Belgium, Switzerland, and currently Finland.

Economic
Robert Rasmus – ​Currently p​artner at Racon Business Development Oy. ​Versatile business developer with
strong ICT background, with high tech productization and service design as a field of expertise. Have led large
organizations and built startups from scratch. He also helped organizations to turn around and craft new global
strategies. Always seek new ways and angles in problem solving.

Marcus Simberg ​– ​Private investor​. He graduated as a Master of Economics. Currently is partner and board
member at Eriksnäs Future Oy.

Timo Saraketo – ​Private investor. ​Timo Saraketo is CEO of small investment company and he is on board of
several traditional businesses.

Fernando Prieto - ​CEO and Managing Director in Pau Gasol Enterprises​. ​Operational leader with engineering
and business backgrounds, with extensive global experience leading teams in startup and corporate environments.
Functional experience in supply chain, market research, product portfolio strategy, corporate strategy, business
development, corporate finance, web technologies, e-commerce marketing and venture capital.

Design
Uros Kostic -​ ​Architect​. Currently is working for Virkkunen & Co. Architects In Helsinki.
Early realized the importance of sustainable and energy efficient buildings. He won the 1st prize for the project
in an international student competition organized by ISOVER for a new Multicomfort School concept.
Uros final degree project was based on a green architecture-energy efficient concept.
After graduation, he worked for his family studio Domart where he designed, explored and made furniture.
Also he specialized in wood design and architecture on Aalto University School of Science and Technology.

Henrik Enbom ​- ​Designer​. Co-owner with Isa Kukkapuro-Enbom of Dodo/Trash Design, a small company
specialized in trash design and interior concept planning, exhibitions, workshops and publications around sustainable
design and art.

25
Annex

26
 Curriculum vitae Luka Balać
09.08.1989
Pursimiehenkatu 23 E 82 00150 Helsinki
Finland +358 44 3344439
balac.luka@gmail.com
info@restaurantnolla.com

Short profile:
8 years of experience in the industry, growing familiar with all aspects of operating the business. • A punctual,
reliable and dedicated professional with high standards of food preparation. • With strong commitment to the team, as
well as acquired social skills from successful superiors. • Always aware of responsibilities and fully prepared for new
challenges.
Recent work experience ​:
Restaurant Kuurna, ​Helsinki –​ Chef 01.03.2016- present
Restaurant Kuurna is a rustic Finnish bistro concentrating on the best local and seasonal ingredients with an
ever changing menu. Daily tasks in this small team included ordering of meat,fish and fresh vegetables as well
supervising hot station and writing menus.
Ravintola A21 Dining, ​Helsinki ​- Chef de partie 01.10.2015-29.02.2016
01.10.2014-20.12.2014
This modern Nordic restaurant is a part of an award winning group. Seeking inspiration from Finnish nature the
restaurant pairs fine dinning with their well known cocktails. As a senior kitchen member I was supervising hot station, as
well as ordering meat, fish and fresh vegetables.
Ravintola Gula Villan, ​Espoo ​- Sous chef 01.06.2015-29.09.2015
01.06.2014-29.09.2014
Gula Villan is a busy summer restaurant located in the Espoo archipelago, serving Finnish classics with a
Mediterranean twist. I have been supervising overall kitchen operations. I was responsible for managing and ordering
kitchen supplies as well as making offers and writing menus.
Ravintola Hoshito, ​Helsinki ​- Chef 05.01.2015-31.05.2015
Family run restaurant led by a traditionally trained chef Toshiaki Hoshi, Hoshito served authentic Japanese
flavors in the hart of Helsinki. Learning traditional Japanese cuisine, complex knife techniques.
Ravintola Olo, ​Helsinki - ​Chef de partie, Commis chef 18.1.2013-01.04.2014
This Michelin stared restaurant has been voted best restaurant in Finland on numerous occasions. Rising
through the ranks of this demanding kitchen have formed high attention to detail and standard while working with best
Scandinavian ingredients.
Ravintola Emo, ​Helsinki ​- Chef 01.8.2013-20.09.2013
As a expansion of Olo group, I was the part of the opening team of gastrobar Emo where I gained experience
on operating methods of a newly opened restaurant from skillful supervisors. With established restaurant workflow I have
returned to my daily tasks at restaurant Olo.
Education:
School of Hotel and Restaurant Management, 2004-2007 Ohrid, Macedonia.
Language skills:
Serbian
Fluent in Finnish and English
Driving license:
B category

27
 Curriculum Vitae Carlos Manuel Ferreira Henriques
09/09/1987
Lontoonkatu 5 B 27 00560 Helsinki
0401367446
info@restaurantnolla.com
Portuguese

Professional experience:
My professional career started in the summer of 2004, and since then I have worked and done internships in
many restaurants all over the world. I have quite a lot of experience, hence I decided to list only the most relevant ones.
Head Chef, Restaurant Holiday Bar – Helsinki, Finland
Date: from 01/05/2016 - onwards
Sub-chef, Restaurant The Cock – Helsinki, Finland
Date:from 15/05/2015 to 01/05/2016
Entrepreneur, POP-UP Mustachos – Helsinki, Finland
Date:from 01/03/2015 to 01/05/2015
Chef de partie, Restaurant OLO – Helsinki, Finland
Date:from 08/10/2013 to 01/03/2015
Chef, Restaurant Chez dominique – Helsinki, Finland
Date:from 18/06/2012- 07/10/2013
Sub-Chef, Casa Farro – Melbourne, Australia
Date:from 15/12/2010 to 23/04/2012
Chef de Partie -Marquez de ​Cornwallis ​London ​Date:from 08/2009- 12/2010
Trainning:
M.A.R.A. Legal Aspects of Employment in Finland 2017
Date : 09/2016
Intern, Restaurant Mirazur – Menton,France
Date: from 01/07/2014 to 16/07/2014
Intern, Restaurant Belcanto -Lisbon, Portugal
Date: from 01/08/2013 to 20/08/2013
Education:
Hospitality Management (Bachelor's degree) ESTHS(Escola Superior de Turismo e Hotelaria de Seia) –
Portugal Date: 10/2006 – 08/2009
Chef School at EPHM – Portugal Date: 09/2003 –06/2006
Language skills:
Portuguese - Native
English - Fluent
Spanish - Conversational
Finnish - Beginner
Driving license:
B category

28
 Curriculum vitae Albert Franch Sunyer
10​th​ August 1986, Sallent 08650 (Barcelona), Spain
Lönnrotinkatu 16 D 44, 00120 Helsinki, Finland
+358 40 32 03 816
franchalbert@gmail.com
info@restaurantnolla.com

Profile:
Serious, responsible, dynamic, efficient, self-motivated and with time management skills chef with nine years of
experience, with understanding of professional cooking and service standards. Able to work, organizing and coordinating
a team of people in order, and able to work in a team environment. Able to accept feedback and work calmly and
effectively under pressure, paying attention to detail in completing tasks. Able to anticipate the contingencies and
problems with initiative. With understanding and knowledge of safety, sanitation and food handling procedures, and able
to foresee and organize properly the stock. Creative, and able to develop new preparations. Committed to the workplace.

Experience:
January 2016 – May 2016. Cold side Sous chef in ​Grön​. (Helsinki, Finland).
http://www.restaurantgron.com
July 2016 – December 2016. Cook in ​Ravintola Hoshito.​ (Helsinki, Finland).
http://www.hoshito.fi
June 2016 – December 2016. Extra in ​Restaurant Holiday​. (Helsinki, Finland).
http://holiday-bar.fi
January – February 2016. Stage in ​Automata​ (Sydney, Australia).
http://www.automata.com.au

August 2014 – May 2015. Head pastry chef in ​Ravintola Olo​ (Helsinki, Finland).
http://olo-ravintola.fi/en/
February 2014 – August 2014. Junior sous chef in ​Restaurant Bronda​ (Helsinki, Finland).
http://ravintolabronda.fi/?lang=en
December 2013 – January 2014. Pastry chef in ​Ravintola Olo​ (Helsinki, Finland).
http://olo-ravintola.fi/en/
January 2013 – December2013. Sous chef in ​Grotesk Wine Bar​ (Helsinki, Finland).
http://www.grotesk.fi/en/winebar-2/
September 2012 – December 2012. Pastry chef in ​Chez Dominique​ (Helsinki, Finland).
www.chezdominique.fi
June 2012. Stage in ​Mielcke & Hurtigkarl​ (Copenhaguen, Denmark).
www.mhcph.com/
October 2011 – August 2012. Executive Pastry chef in ​Soneva Kiri Resort by Six Senses​.
http://www.soneva.com/soneva-kiri/home

August – September 2011. Stage in ​Fleca Freixa​ (Borredà, Barcelona, Spain).

July – August 2011. Stage in ​Pastisseria Sant Antoni​. (Barcelona, Spain).

http://www.santantoni.biz/
June 2010 – July 2011. Pastry chef in ​Restaurant Abac​. (Barcelona, Spain).
http://www.abacbarcelona.com/spa/restaurante/
April 2008 – July 2011. Head pastry chef in ​Restaurant Angle​. (Barcelona, Spain).
http://www.restaurantangle.com/

29
 December 2006 – January 2008. Cook in ​Bar Camaguey​. (Sallent, Barcelona, Spain).

Summer 2006. Helper in ​Hostal del Camp​ (Sallent, Barcelona, Spain).

Education:
BIOLOGY DEGREE: ​University of Girona. 2004-2005 (1​st​ cours)
2005-2006 (2​nd​ cours)

HUMANITIES DEGREE:​ Open University of Catalunya. 2009- 2010

2010- 2011

In FUNDACIÓ ALICIA (Alimentation and Science): Research centre dedicated to technological cooking
innovation, the diffusion of gastronomic heritage, open to everyone to promote good nutrition. Chaired by chef Ferran
Adrià (El Bulli) and cardiologist Valentí Fuster. Alicia is a foundation created by Caixa Catalunya and Caixa Manresa.

June 2009. “Mondays in Alicia: Evolution of cooking under pressure. Temperature control”.
December 2008: “Science and wine”. Alicia Foundation.
September 2008: International conference of chefs and professional users of Rotaval. “Rotavalicia”. Alicia
Foundation
May 2008: “Mondays in Alicia: The gelation”.
May 2008: “Mondays in Alicia: Viscous textures. The thickening agents”.
April 2008: “Mondays in Alicia: The impossible unions. The emulsions”.
April 2008: “Mondays in Alicia: General concepts. culinary processes and emulsions.

Language:
Spanish and Catalan - Maternal language
English - Proficient
Finnish - Beginner

Driving license:
B category

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Sample menu

Three

-Carrots, yolk and meadowsweet

-Wild duck, sunchokes, sunflower seeds, sourdough
-Spent grain, berry vinegar, beetroot

Five

-Preserved pear, white fish, wild horseradish

-Salsify, caramelized yeast, bottarga, sea mustard
-Carrots, yolk and meadowsweet
-Wild duck, sunchokes, sunflower seeds, sourdough
-Spent grain, berry vinegar, beetroot

THREE 45€

BEVERAGE PAIRING 30€ for 3 glasses

FIVE 59€

BEVERAGE PAIRING 49€ for 5 glasses

OPTIONAL CHEESE COURSE 8€

Vegetarian and vegan menus are available upon request.

Please note that the menu is subject to change.

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Beverage list

Wines

Bubbles

Fetembulles Petillant Naturel​, ​Chenin blanc​, Jean-Pierre Robinot 60€

Naturalist​, ​Pinot Noir​, Cambridge Road 65€

Red

TLZ Indigo #1​, ​Blauer Wildbacher​, Franz Strohmeier 72€

Lumiere de sens​, ​Pineau d’Aunis,​ Jean-Pierre Robinot 65€
DD Arbois Rouge 'SANS SOUFRE' 2014​, ​Pinot Noir​, Tissot 62€
La Bonne Pioche 2014​, ​Gamay​, Michel Guignier 60€
Spätburgunder​, ​Pinot noir​, Axel Schmitt 45€

White

TLZ Wein der Stille #6​, ​Sauvignon blanc​, Franz Strohmeier 75€
Lumiere de sens​, ​Pineau d’Aunis​, Jean-Pierre Robinot 68€
Blaue Libelle 2012​, ​Sauvignon Blanc​, Andreas Tscheppe 62€
Cuvee Castor 2014 “ouille”​, ​Chardonnay/Savagnin​, Champ Divin 64€
Velue Riesling​, ​Riesling​, Johannes Zillinger 45€

Sweet

L’exaltant​, ​Pinot Noir​, Mouzon-Leroux 85€

Riesling 18%​, ​Riesling​, Melsheimer 60€
Ried Zasen​, ​Weisser Burgunder​, Geyerhof 48€

Beer

Hop Hound 4,7%​ Session IPA 8€

Besserweisser 5%​ Hefeweizen 8€
Saison d’Etre 5% 8€

Fläder Saison 5%
(with wild picked elderflower from Södermalm) 8,5€
Rosendals TrädgardSour 4,2% Berliner Weiss
(Rhubarb and Elderflower) 8€

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The Venue

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