Creation and development of a catering unit and production laboratory (Q3685757): Difference between revisions
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Revision as of 16:55, 24 November 2021
Project Q3685757 in France
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Creation and development of a catering unit and production laboratory |
Project Q3685757 in France |
Statements
223,777.3 Euro
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497,282.89 Euro
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45.0 percent
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1 October 2019
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30 June 2020
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SARL GOLOSITA
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La société GOLOSITA a été créée en 2019. Il s'agit d'une SARL au capital de 5000€. Elle a pour principale activité la restauration traditionnelle à consommer sur place ou à emporter, salon de thé et l'organisation de tous autres évènements. La gérance est assurée par madame Giovanna RINZIVILLO. L'établissement se situe à l'Impasse Emile DESSOULT à Baie-Mahault. Une surface de 650 m2 pour le restaurant et un parking de 1000m2. Le maitre d'ouvrage a prévu le recrutement de 15 ETP répartis entre le personnel de cuisine et les serveurs. Afin de toucher le maximum de clients, trois services seront proposés : matin, midi et soir. Le dimanche, les clients auront le choix d'un brunch. De plus en plus en plus pressé, le consommateur s'attend à être servi sans délai. La qualité et l'origine des produits utilisés restent une priorité. Le maitre d'ouvrage a décidé donc d'innover en créant ce restaurant italien sur la zone de Jarry avec la particularité d'offrir des pâtes à partir de produits locaux : patate douce, fruit à pain, igname, ect...Pour réaliser ce nouveaux concept, il a établi des partenariats avec des agriculteurs locaux qui lui fourniront régulièrement garantissant ainsi la fraîcheur des produits. Madame RINZIVILLO utilisera des farines variées qu'elle achètera à GMA en partie. Sa priorité est de fabriquer des pâtes 100% locales. (French)
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The GOLOSITA company was created in 2019. It is a SARL with a capital of EUR 5000. Its main activity is the traditional restaurant to eat on site or take away, tea salon and the organisation of all other events. Management is provided by Ms. Giovanna RINZIVILLO. The property is located at the Impasse Emile DESSOULT in Baie-Mahault. A surface of 650 m² for the restaurant and a parking of 1 000 m². The contracting authority has planned the recruitment of 15 FTEs distributed between kitchen staff and servers. In order to reach the maximum number of customers, three services will be offered: morning, noon and evening. On Sundays, guests will have the choice of a brunch. Increasingly in a hurry, the consumer expects to be served without delay. The quality and origin of the products used remain a priority. The master therefore decided to innovate by creating this Italian restaurant in the Jarry area with the particularity of offering pasta from local products: sweet potatoes, bread fruit, yam, etc. To realise this new concept, he has established partnerships with local farmers who will provide him regularly to ensure the freshness of the products. Mrs RINZIVILLO will use various flours which she will buy from GMA in part. Its priority is to manufacture 100 % local pasta. (English)
18 November 2021
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Identifiers
GP0025274
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