Restaurant Concept Proposal

Barnsley Resort

I bring over 30 years of expertise to craft exceptional dining experiences, blending innovative concepts with Southern charm to elevate every guest’s journey.

Introduction

I look forward to the opportunity to provide a leadership role as Consulting Chef in the new restaurant at Barnsley Resort. I have a proven record of successful restaurant launches including Best New Restaurant for MidCity Cuisine from Atlanta Magazine, Top 20 Best New Restaurants (Shaun’s) Esquire Magazine, and was selected as a semifinalist from The James Beard Foundation for Best New Restaurant for The Federal.

It would be my pleasure to work with the tremendously accomplished team at Barnsley Resort to create an exceptional dining experience, bringing the bounty of Southern food producers to the guests, members and visitors of Barnsley Resort.

Strategic Goals

  • Design a bespoke culinary concept for The Restaurant at Barnsley Resort adaptable to the growth of the project over time and featuring menus inspired by the countryside.
  • Conduct market research and set a competitive price point according to the regional market.
  • Search the area for quality and unique products to showcase regional farms and craftsman. In addition, leverage my established network of Southern purveyors that I have personally supported over 30 years.
  • Collaborate with the design teams, management, and architects to create a functional restaurant space and kitchen.
  • Assist in the recruitment of key management positions: Executive Chef, Restaurant Manager, Bar Manager, and Sous Chef. Encourage them to excellence.
  • Create a handbook focused on our culture, service expectations, and encompasses our mission statement.
  • Bring the entrepreneurial energy of an owner/operator to all facets of the restaurant’s operation, bringing real-time experience to the project in all of its complexities.
  • Utilize 30+ years of experience as an established chef and current restaurateur to market and promote The Restaurant at Barnsley Resort to the Atlanta audience.

    • Project Deliverables

    Products and Services

    ‍Developing Menus

    • Design a bespoke culinary concept inspired by the countryside.
    • Create menus that showcase regional farms, craftsmen, and unique Southern products.
    • Provide recipes, plating guides, food cost sheets, production charts, photography, and par levels.
    • Develop seasonally inspired event menus (e.g., wine dinners, farm-to-table events, holiday celebrations).

    Beverage Program

    • Collaborate with beverage management to craft an original beverage menu reflecting the terroir and spirit of the property.

    Marketing and Promotion

    • Leverage 30+ years of experience to market the restaurant to the Atlanta audience.
    • Assist in local, national marketing and public relations efforts for the restaurant.

    Events and Guest Engagement

    • Participate in guest-facing events (e.g., cooking demonstrations, dinner series).
    • Create event menus for corporate or large groups.
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    Operational Planning

    Staff Recruitment and Training:

    • Recruit and mentor key positions: Executive Chef, Restaurant Manager, Bar Manager, Sous Chef.
    • Provide a handbook focused on culture, service expectations, and mission.

    Pre-Opening Support:

    • Conduct market research to set competitive pricing.
    • Participate in pre-opening activities (menu development, operational needs).

    Post-Opening and Ongoing Management:

    • Spend one week per month on-site for training, hosting, and managing service.
    • Conduct quarterly reviews of operational costs and address challenges.

    Collaboration with Operating Managers:

    • Maintain consistent communication to solve operational challenges.

    Design and Aesthetics

    ‍Menu Graphics:

    • Collaborate with the design team to create menu designs that reflect the restaurant’s cuisine and branding.

    Restaurant Space and Kitchen:

    • Work with architects, management, and design teams to ensure a functional kitchen and dining space.

    Tableware and Branding:

    • Assist in selecting china and stemware that align with the restaurant’s brand identity.

    Terms and Conditions

    Scope of Work

    Pre-Opening Role

    • Participate in pre-opening activities via phone, Zoom, or on-site visits.
    • Spend one week per month on-site during the pre-opening period.

    ‍Opening Period

    • Commit three weeks full-time pre- and post-opening for on-site support.

    Ongoing Commitment

    • Spend one week per month on-site for training, guest events, and operational support.

    Financial Terms

    Development Fee

    • $50,000, paid in two installments (half upon signing, the remainder upon opening or three months post-signing).

    ‍Management Fee

    • $10,000 per month, commencing upon the restaurant’s opening.

    ‍Sales Bonus

    • 3% of gross sales exceeding $2M annually, including event-related revenue.

    Additional Fees

    • Additional on-site days billed at $500 per day, subject to availability.

    Lodging

    • On-site lodging provided by Barnsley Resort.

    Project Duration

    Initial term of 5 years with a 5-year extension option.

    About Chef Shaun Doty

    Chef Shaun Doty began his culinary career at The Grape, a bistro located on lower Greenville in Dallas, TX. After a year at the famed bistro, Doty traveled to Charleston, SC, to attend Johnson and Wales University and worked at Restaurant Million, a member of Relais & Chateaux while studying the culinary arts.

    Upon graduation, Doty moved to Atlanta to work for two years under Chef Guenter Seeger at the Ritz-Carlton, Buckhead. Later, he pursued culinary stints throughout France and Belgium, including experience at the renowned Michelin-starred restaurants Comme Chez Soi, Restaurant Bruno, Restaurant Claude Dupont, Restaurant Barbizon and Restaurant Troisgros.

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