Projects

Project Title: “Diversification and expansion of K.B.Invest sp. z o. o. sp. k. activities with new services through the creation of own restaurant.

Tasks & activities under the project:

The project includes 2 tasks:

1.Task name: “Purchase of fixed assets necessary for investment and green transformation.”

Items to be purchased under this task:

- stainless steel furniture & equipment set - 1 pc – prep area

- set of furniture and equipment - 1 pc – communication room

- set of furniture for storage rooms - 1 pc.

- refrigeration and freezing cabinets for food storage – 5 pcs.

- stainless steel furniture set (1 pc) –

- Dishwasher with steam and energy recovery system – 1 pc.

- Reverse osmosis device – 2 pcs.

- kitchen furniture & equipment set – 1 pc.

- Induction stove with stand – 1 pc.

- Multifunctional device (kitchen equipment) – 1 pc.

- Exhaust hood – 2 pcs.

- Programmable convection-steam oven with stand – 1 pc.

- 2-chamber refrigerated table – 2 pcs.

- kitchen furniture set – serving area – 1

- Kitchen furniture set – work area – 1 pc.

- Mixer with heating function – 1 pc.

- Wall sink – waiter distribution – 1 pc.

- 2-group coffee machine – 1 pc.

- Electronic coffee grinder – 1 pc.

- Ice cube maker – 1 pc.

- Bartender blender – 1 pc.

- Equipment set for bar section – 1 pc.

- Glass dishwasher – 1 pc.

- Under-counter fridge – 1 pc.

- Refrigerated display case – 1 pc.

- Refrigeration cabinet (bar) – 1 pc.

- Refrigerated plate (breakfast buffet) – 1 pc.

- Food warmer – 3 pcs.

- Conveyor toaster – 1 pc.

- Water boiler – 1 pc.

- Automatic coffee machine – 1 pc.

- Restaurant hall equipment (tables) – 18 pcs.

- Restaurant hall equipment (chairs) – 36 pcs.

2.Task name: “Purchase of training service necessary to improve staff skills regarding the new product offer and a development service improving the quality of the new service provided.”

This task includes purchasing a training service aimed at training restaurant staff in new production methods emphasizing zero waste philosophy. This training is key to successful project implementation and ensuring top quality service.

Sample training scope:

1. New culinary production methods:

o Introduction to modern culinary techniques

o Effective kitchen management:

2. Zero waste philosophy in gastronomy:

o 5R principles (Refuse, Reduce, Reuse, Recycle, Rot): Applying zero waste in daily restaurant work,

o Composting and waste sorting: Training on effective composting of food leftovers and proper waste segregation.

3. Restaurant management aligned with modern trends:

o Ecological management approach: Implementing eco-strategies in restaurant management, including choosing suppliers and products meeting zero waste criteria.

o Use of technology in restaurant service: Training in operating modern kitchen equipment and order management systems.

Training benefits:

- Increased staff competence: Training will enhance employee skills, improving service quality and offered services.

- Zero waste strategy implementation: Trained staff will effectively apply zero waste principles in daily restaurant operations, enhancing the venue's image and competitiveness.

4 people will be trained.

Implementing the training component is essential to achieving the project's goals and ensuring the long-term success of the restaurant run by K.B. Invest sp. z o.o. sp. k.

The consulting service aims to ensure better quality in establishing and launching the restaurant. The scope includes development activities for procedures, a design with installation guidelines. This action is essential and directly linked to starting the restaurant and improving new service quality. A final report with all technological implementation documentation will be prepared.

Target groups:

The project’s target group includes Hotel Joyinn Aparthotel guests requiring stay packages (accommodation + meals) and restaurant services, as well as those organizing events near the Civil Registry Office, wedding palace, and National Forum of Music in Wrocław.

Project goals:

The main project goal is to expand services at JOYINN Aparthotel in Wrocław and diversify operations by creating and managing a zero waste philosophy restaurant.

New services:

• Gastronomic service, including:

- Higher-quality breakfasts: served in a top-quality restaurant, meeting guests’ expectations and tailored to business and individual clients.

• Comprehensive gastronomic offer: New menu with eco-friendly dishes, lunches, and dinners prepared according to zero waste principles, available to hotel guests and outside customers.
• Event organization service for new customer groups

Project effects and results:

The project will result in:

1. Diversification of current operations - introducing new gastronomic services for hotel guests and Wrocław residents.

2. Service expansion with a full gastronomic offer:

The restaurant will serve meals at breakfast and evening times, ensuring comprehensive service to aparthotel guests.

3. Gaining new customers: Better quality and availability of gastronomy will increase hotel and restaurant visitors.

4. New income sources: Evening meal and drink sales plus event organization will bring extra profit to the company.

5. Strengthening financial standing: New revenue sources will improve the company's financial stability.

Project value (total cost):

644,766.00 PLN

Contribution from the National Recovery and Resilience Plan:

361,698.00 PLN