Friends gathered outside a neighbourhood bar; atmosphere reference

A familiar place.
A new chapter.

Morning coffee and evening wine. One neighbourhood space, with a flagship that proves the operation first.

Explore the proposition

Two reasons
to visit.
One place.

The morning ritual becomes the evening meeting place. Coffee and pastries at the counter. Wine, boards and small bites around a table.

The identity connects the street, the counter and the room. The hospitality stays simple: a warm welcome and good guidance through conversation.

The guests
Nearby residents and workers, after-work groups and friends sharing an evening.
The offer
A focused menu. Shared ingredients, simple assembly and consistent portions.
The identity
French café influences. New York personality. Danish design. Olive green, ochre and the original bottle and script.
Concept & source notes
Proposed audiences, not validated market research. Menu, pricing, hours and staffing require costing. The public experience is a concept preview, not an operating venue.

A recognisable
ritual.

The same identity, from the first coffee to the last glass. Proposed menus and coasters bring the Plaisir bottle, script and colours to the table.

Plaisir menu not wine — brand concept
Plaisir menu wine — brand concept
Plaisir menu food — brand concept
Plaisir coaster script — brand concept
Plaisir coaster bottle — brand concept

Brand concepts. Menu items and prices shown are illustrative, not a confirmed offer.

Careful wine service at the counter; atmosphere reference

Flagship
first.

The East Village proposal describes 500 sq ft plus a basement, with base rent of $6,000 per month. The actual premises must determine the offer, capacity and complete opening budget.

Premises assumptions to reconcile
Other modelling assumes 900–1,200 sq ft and 35–45 seats. The proposed $72k annual rent has not been reconciled with $216k annual model occupancy: a $144k difference. Lease, usable area, permissions, capacity and full occupancy costs require confirmation.

A culture worth
coming back to.

Hire for warmth and judgement. Build product knowledge through paid learning, practical standards and feedback.

Kevin Murph

Founder & CEO

Concept, culture and strategy

Oliwier Papadopoulos

Partner & CFO

Budget, cash flow and reporting

Jose Sidoa

Partner & CWO

Wine buying and service standards

Mohammed Diomande

Partner & COO

Staffing, training and operations

Leadership notes
Source-reported leadership roles. Availability, compensation and decision rights require confirmation.
Friends sharing an evening around a café table; atmosphere reference

Prove it.
Then grow.

Expansion follows sustained cash generation, repeat demand and reliable manager-led service.

  1. AgreementOne site, operating capacity, costed menu, hours and complete budget.
  2. ReadinessSuppliers, paid rota, service standards and practical training.
  3. Soft openingService trials and a controlled opening period.
  4. Trading reviewMargin, labour, waste, cash and repeat visits.
Growth assumptions
Three sites at $1.2–1.5m annual sales each imply $3.6–4.5m combined revenue. This is an illustration without a validated timetable or profitability assumption. Funding terms, benefits and investor rights remain to be agreed.