Immersive dining experiences
We are creators of immersive and multi-sensory restaurant experiences, that stimulate not just the taste buds but all the senses.
The market:
Immersive dining
Immersive dining
A new Immersive dining market is emerging, where restaurants use interactive storytelling, light shows, and thematic soundscapes to create multi-sensory gastronomic experiences that evoke emotions and memories that go well beyond the food. Generally for each course involves orchestrating the dining room's ambience through lighting, 360-degree projections, sound, music, scent, and live sotrytelling / performance
The problem
1. Immersive content production is expensive as it is not leveraged on a network of restaurants
2. Frequency of purchase is low due to the experiences being "broadcasted for long periods of time"
3. Immersive restaurants so far are usually chef centric restaurants usually are 'trapped' by Chef Ego and can't scale beyond one or two locations
2. Frequency of purchase is low due to the experiences being "broadcasted for long periods of time"
3. Immersive restaurants so far are usually chef centric restaurants usually are 'trapped' by Chef Ego and can't scale beyond one or two locations
The problem
In the immersive dining world, Vision aims to be the n.1 multi-restaurant content and technology provider, operating restaurants directly and through Franchise agreement.
Visyon business model: Multiplex
An immersive restaurant complex, offering a different show in each room, multiple times a day, leveraging the same back of the house infrastructure and team for maximum efficiency
Multiplex infrastructure, 2 dining rooms + common BOH
1.Our restaurants have one kitchen serving one, two or more rooms, optimising the investment for the back the house and reducing rent
2.The different dining rooms share also the welcome foyer and all other services
2.The different dining rooms share also the welcome foyer and all other services
Content rotation among different restaurants / rooms
Our dining rooms are standardised, allowing for content rotation not only within rooms of the same restaurant but also among different restaurants around the world. This allows customers to visit more than once always finding a new experience
Up to 6 shows per day, 3 per every room
Our experiences are 90 minutes each with time intervals of 30 minutes to allowing for multiple shows within a day. E.g. 3 shows/day:
12:30 : 14:30
19:00 : 21:00
21:00 : 23:00
12:30 : 14:30
19:00 : 21:00
21:00 : 23:00
Operational efficiency / CAPEX
Choice & frequency of purchase
High room / seat rotation
One single production center for all VisiyOn around the world
Our centralised production center develops new content for every season and shares it across the network.
Visyons operators can also ask for Taylor made production to be done on exclusivity based or with shared rights (E.g. The history of the city)
Visyons operators can also ask for Taylor made production to be done on exclusivity based or with shared rights (E.g. The history of the city)
Highly standardised experience through technology allows for scalability
1.Our location are a "destination" based and can be deployed in low traffic venues, having up to 30/40% less rent that high traffic ones
2.We also save on food cost vs. regular restaurant thanks to "zero waste" system that has a fixed menu for every show, with minimum choice. This will allow a food cost of 15% vs. 30% of comparable fine dining menus.
2.We also save on food cost vs. regular restaurant thanks to "zero waste" system that has a fixed menu for every show, with minimum choice. This will allow a food cost of 15% vs. 30% of comparable fine dining menus.
Flessibile opportunites, from Franchise, to JV to Direct operations
Our standard module (2 rooms with common BOH) can host multiple shows per day. For example in the afternoon - evening we could host 3 shows per day for each room (total 6)
Centralised content production
Cost efficiciency
Business model
Multiplex business model
An immersive restaurant complex, offering a different show in each room, multiple times a day, leveraging the same back of the house infrastructure and team for maximum efficiency
The important of Chefs
Differently from other immersive restaurants, the Chef is not connected to the restaurant itself but to the show, allowing for more variety and talent rotation.
