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The Wine Box

The Wine Box By Anthony Woeck, Alina Korotaeva, Zach Woare, Tonya Grabowski 1113 1 st Ave North, Seattle (Bell town), Washington 98109 Close to Pike Place Market, condos, and apartments Within walking distance from local residential areas Artistic, new, and Diverse Area

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The Wine Box

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  1. The Wine Box • By Anthony Woeck, Alina Korotaeva, Zach Woare, Tonya Grabowski

  2. 1113 1st Ave North, Seattle (Bell town), Washington 98109 • Close to Pike Place Market, condos, and apartments • Within walking distance from local residential areas • Artistic, new, and Diverse Area • Central to Seattle’s Nightlife Location, Location, Location

  3. Demographic • Diversity of incomes, make this restaurant competitive in every market • Menu ranges from mid- high prices, levels of restaurant define pricing (Basement- Wine bar, appetizers Middle level- low to mid pricing, Upper level- mid to high prices • All people of Seattle can enjoy fresh, organic, locally grown food from Washington

  4. Value Preposition • High energy, focus is solely on the customer • Organically grown food, ranging from Wines and produce from the Yakima valley and Tri-Cities, to fresh fish caught from Puget sound • Warm, inviting feeling, dark wood, with direct lighting above tables to create a state of focus on each table

  5. Operating Hours • The restaurant hours will be 11am- 2am • The Wine Bar hours will run 4pm-2am • Hours will allow for early lunch to a late night dinner with friends and family, enjoying a glass of local wine

  6. Size • The entire restaurant provides 3,650sq ft • The Basement’s area is 650sq ft • The second and third level both measure at 1,500sq ft each • A rooftop is available during summer • 9 parking spaces complete the property

  7. Distance • Located one block from Seattle waterfront • Within walking distance to local condos and shopping establishment • Near competing restaurants (Mexican, Chinese, continental cuisine) • Easy to find and close to other business entities

  8. Employees • Restaurant Manager (open to close, bouncer( 7pm till 3 am) • Basement- 1 host, 2 servers in wine bar, 1 to 2 bartenders (dependant on day of the week) • Second level- will consist of 6 servers, 2 bus boys, and one head chef, one prep cook, 3 line cooks, and two dishwashers (kitchen is located on second floor) • Third Level- 3-4 servers, one bus boy,

  9. Goals • To provide a diverse, high quality establishment for people who appreciate finer dinning at adjustable income levels • To create a different, innovative experience that captivates a truly special atmosphere • To gain capital that will allow for expansion and new business ventures

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