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A"17ACHMENT 6A <br />3. APPROACH/METHODOLOGY/STAFFING <br />Pantheon Gastrobar restaurant will feature a full menu of high-end quality dishes, influenced by Italian, <br />and Japanese Cuisine. We envision to build upon the success stories of our other current restaurants <br />and bar venues by incorporating some of the most popular dishes which had been a success. <br />See menus attached. <br />Estimated price points for the Menu will range between $10 - $150.j' ally specials will be offered as per <br />Chef recommendations. <br />Our mission is to provide a unique culinary experience while enjoying life entertainment in a nice <br />upscale environment. We strive to achieve this goal by: <br />1. Providing menu items incorporating only quality ingredients with an emphasis in exquisite taste <br />and appealing presentation of all dishes. <br />2. To provide exemplary service always mindful of the well-being of our customers. <br />3. To provide an elegant and upscaled atmosphere. <br />Pantheon Gastrobar location Is prime, in the heart of Sunny Isles will be a guaranteed success with a <br />current population of 22,348 targeting thousands of residents and hotel visitors located within a 1S - <br />mile radius and being part of Miami Dade County most populated county in the State. <br />Pantheon Gastrobar Aim is simple, it will provide a completely sophisticated, sensual, European lifestyle <br />experience for the locals and visitors who frequent Sunny Isles beaches. It will be an affordable venture <br />for patrons, one that will encourage them to return on many occasions. We plan to offercaive <br />entertainment on Fridaysand Saturdays, LadiesNight on Wednesdays, and Sundays we will have a <br />succulent Brunch with a live'DJ where families can come in large groups to enjoy. The menu will vary as <br />per the Chef recommendations but will always include a variety of quality meats, fish, and poultry so our <br />customers have a variety to choose from. <br />See attached layout of Seating Areas <br />We will employ between 40 and 50 total employees. <br />Our Kitchen Staff Will Consist of: <br />1 Main Chef, Luca Lobina (see attached resume) <br />1 Additional Sue -Chef <br />5 Line Cooks <br />1 Expediter <br />2 Dishwasher <br />2 Preps <br />4 Runners <br />Page 3 of 8 <br />PANTHEON GASTROBAR-RFP# 22-09-01 <br />439 <br />