Ontario’s Best Restaurant

FRANK RESTAURANT

Art Gallery of Ontario317 Dundas Street West, Toronto

Exec. Chef Anne Yarymovich

Where is it in Toronto?

FRANKLY SPEAKING Previously Agora

restaurant Name originated from 3

different inspirations:Frank Gehry: architectFrank Stella:

contemporary painter and sculptor, artist, focus in main room, large steel winding sculptural piece that hangs over 3 floors

Frank & honest cuisine!

About Chef Anne

Attended George Brown College, came out ahead of her class

Worked at: Parrot (1985-1988), Mildred Pierce (1990-1996), Agora (1996-2005), AGO (2005-present)

Mentor: Donna Dooer, philosophy of eat, breathe, & sleep hospitality, generous, customer royalty, treats staff well, both in kitchen and FOH

Restaurant Concept & Philosophy

Ambiance: Contemporary feel, causal, chic, furniture is functional and comfortable, warm

Not egocentric, or too pretentious Desired accessibility:

Street front entrance 5 venues

Marketing

Target customer: AGO members Patrons who visit the museumOff the street Local traffic – art focused people, OCAD

students, schools18-60’s years of ageFamilies

Needs & Buying HabitsTarget Customer:Able and willing to spend a large amount of money for the

experience (i.e. King Tut exhibit and pre-fix menu Egyptian inspired)

Need to feel that they are a part cultural and community experience

Expect food to be art oriented - a continuation of experience from AGO (i.e. Down to details of menus – “a composition of red, yellow, blue”), expressed through decor, food, and general ambiance of the restaurant

Expect top quality food without the pretentiousness of a Michelin star restaurant (familiar food upscale with some innovation) – needs will met with the familiarity of food, cater to wide range of guests

Expect front of house staff to be knowledgeable of food and wine, treated well, professionals

Willing to spend money for good food for a great price

Positioning Chart

Their uniqueness (niche market) especially with their connection to the AGO narrows their competition down

Competitors: Peter Pan – upscale bistro The Hoof Cafe – causal extension, charcuterie bar The Black Hoof – charcuterie restaurant, smoke lounge Le Papillon on the Park

Style

Graphics:

Exterior – simple graphics, all uppercase block letters, to the point and direct, door front

Window – lettering same, but placed sideways

Style Graphics:

Interior: Sample Menu and Wine List

Aspect of Service Type of staff – young (be not too young –

around 25-35yrs old), not under 18 years, with some experience in other restaurants), elegant

Staff uniform – Maitre D’ – or seating hostess, black with

an accent colour on top (bright solid gem colours)

Sommelier – bar tenders, all black uniform, collared neck

main servers: black and charcoal grey strips on white blouse, collared neck, black pants, black aprons, hair tied back

Style of service – very attentive to needs of customers, approachable, friendly

30 front of house staff team Attitudes and expectations of staff –

knowledgeable of menu, tastings, professional, experienced (working in restaurants of same calibre)

Interior Design/Decorations

Floor Plan and traffic patterns

Wheelchair accessibility – ramp, street level!!!

Restaurant concept – art deco inspired

Modern, contemporary, clean lines, bold colours, geometric shapes

Restaurant Layout

Kitchen Layout

Floors/Windows/Walls

Black cork flooring, tile-like, clean polished, kept noise to a minimum, practical

Floor length windows at front, natural lighting, sky light to emphasize hanging sculptural piece in back dining room

Douglas fir wood, light colour, stucco plain white wall

Theme: Douglas fir wood, steel and glass

Furniture

Tables – fiber glass tabletop, different bold colours, no table cloths, weave place mats instead

Functionality – comfortable, leather seating, leather swivel chairs, tons of elbow space, spacious, longue, long cornered banquettes, square tables that were not permanent, easily flexible to change to table size

Lighting Art deco inspired Ceiling lights: large canvas lighting,

abstract, ability for dimming effect, angular, geometrically shaped, contemporary , spot lights

Banquette lighting: behind back seating ,back light shadowing wall

Table top: candles Bar: wine rack back lit, bar area, hanging

lights

Tableware Table coverings China Glassware Cutlery Riedel stemware Eclectic use of many different brands of plates

used:

No table cloth Use of weaved dark wooden like place mats for

each individual

Flowers

Simple, sleek, elegant, glass vase, platform set, not your typical arrangement, arranged by Chef Anne

Music

Smooth contemporary, easy listening, sound level appropriate, above table level not to interfere with conversations

Food Contemporary comfort cuisine that is honest and direct yet

made lovingly and with gusto Chef Anne’s motto: “Eat food. Not too much. Mostly plants.’

– Michael Pollan (funny, portion sizes were large) Dedication to using best local

ingredients – emphasis such as Crambrae farms

Strict Ontario wine list – large wall (wine rack) in main dining room displaying this

She and staff annually visit wineries for tasting, etc.

“You must never discount the enjoyment factor. That is as nourishing and soul-building as everything else.”

Menu

Displays of Food and Drink Food: open concept kitchen – line

Drink: wall wine rack, bar

Food Presentation

Use of different shape and sizes plates Bread in baskets (grissini sticks,

different breads), butter – house made, English salt in cleaned oyster shells

Apps

Mains

Dessert

Kitchen & Kitchen Staff

Kitchen design is a collaborative effort between the designer, Longo Kitchens, and Chef Anne

Exec. Chef Anne Sous-Chef Jeff Dueck, Chef de cuisine

Martha Wright Mostly female Outfit: rectangle, AGO logo, hair tied back Service – calm and quiet, show case

There’s More! 5 venues for revenue:

Restaurant – 130 guests at one seatingCafe Espresso bar Banquet – cater to special events and occasions such

as weddings, business affairs, etc., c an do 300 covers in 12 min.

Members Lounge – The Grange – National Historic Site (1970 – national historic and architectural significance), symmetrical 5-bay facade and central pediment reflect the conservative influence of the British classical tradition of the 18th century, restored

Group Photo!