established in 2007, this popular restaurant was the first to market to offer contemporary polish cuisine to west london. With a real passion for the food and the ambience, the vendor immediately built a client base with those looking for food to be cooked using traditional polish methods. Customers visit the restaurant from across london and the south east. Diners range from eastern european nationals looking for that home cooked taste, to discerning londoners of all backgrounds wanting something different for their night out. Once tried, customers return on a regular basis, and there are regular private function bookings including weddings, birthdays and anniversaries. The restaurant service area is split over two floors, with each having a unique and separate feel. Both floors have seating for 35+, and due to the nature of the design, a private function can be catered for in one part of the restaurant, whilst regular service is held for customers in the other part. The restaurant is finished to a very high standard, and viewing is highly recommended. The upstairs area, has a modern and vibrant contemporary feel, with high quality fixtures and fittings. Downstairs, there is a completely different décor, with traditional eastern european ambience and top quality heavyweight furniture. Both areas offer a truly unique dinning experience. The business is located on a busy high street, close to shops, other eateries, and many offices including major blue-chip headquarters. This prominent location in this busy area, provides a constant flow of passing trade and bookings for both lunch and dinner. The restaurant is open until 1:00 am on many nights to cater for customers looking to enjoy a longer night out. Equipment: in the upstairs bar / service area, there is an espresso machine, 2 low-level fridges, and a low-level freezer and 3 drinks chiller cabinets. In the large downstairs kitchen is a combi-oven, 6 burner gas hob, dishwasher, microwave and stainless-steel fridges with food preparation counters. There is extensive splash backs and a extraction hood. On the basement floor, to the rear of the kitchen is a large polar double fridge unit, and separate full size freezer. In the office, the business has a pc with customer records, and a pa system which handles music across the restaurant and can be divided into three distinct areas. In the basement service area is a separate bar, which also has a cash register and 3 drinks cabinets. The premises are air-conditioned through-out, and the is a full ventilation system for the basement. Customer service: from the outset, the vendor has focused on providing the best service and experience for customers along with the high quality food and surrounds. This friendly and professional manner is instilled across the team, and assures the many repeat clients that the business is based on. Key strengths: the prominent location is obviously a great asset to the business, and brings in many new customers from passing trade and the local residents and workers. The unique offering, which has zero direct competition in the area, and surprisingly minimal competition across the capital, means that the restaurant is sought out by customers from wide and far, looking for contemporary food, and reasonable prices all cooked in a traditional manner. The branding and image of the restaurant is well thought-out and ripe for expansion. Growth and expansion opportunities: the business has built a great following with the eastern european community, who prefer the authentic food on offer. With the current menu there is still a great opportunity to target the wider local population. Also, with the décor and high quality fixtures and fittings, the restaurant can easily accommodate a different cuisine. The vendor has trialled live music nights, which have proved popular, and can easily start drawing in extra traffic for night entertainment on a more regular basis. Whilst the business enjoys many private function bookings, there is a gap to promote to the business community and start offering lunch-time set menus to increase lunchtime numbers.
