• US$190

• 27 diseños

• 5 diseñadores

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Resumen de Diseño de Menú

Javier's Bistro offers to you and your guests, a unique culinary Caribbean experience, steeped in Puerto Rican hospitality, while keeping local sustainability in mind. Located in the heart of "Miami Village" we understand that the locally owned small business is the heart of our economy. We are investing in our communities future by seeking out and partnering with quality local suppliers and growers, from our meats to produce and wines to provide the best dinning experience possible. We are proud to invest in Michiana, and are proud of these partnerships strengthening our commitment. From start to finish, Chef Javier Mendez & the Team of Javier's Bistro will partner with you to create a memorable gathering for you and your entire party. Creativity and flare is the hallmark of event catered by Javier's Bistro. Menu planning, decor, and service options are carefully orchestrated so your affair goes off without a hitch. Whether you choose our private dining room, our intimate patio setting or an off site location of your choosing we handle all of the details at your direction
As the only chef in Miami Village and one of the few on the south side, owner and Chef Javier Mendez presents a fresh approach offering a growing trend in an open kitchen in order to be close to our guests. If its a last minute healthy lunch for fifteen, a hot, healthy, trendy dinner for 50, or appetizers for 500 of your closest friends, the team at Javier's Bistro can accommodate all of your needs. Calling on a vast reservoir of personal recipes and experiences creating gourmet dishes, featuring wild game, Ahi Tuna, lamb and seafood is the canvas on which the chef creates. Food includes wines and craft beers pairings. We can accommodate a variety of special dietary needs.
JAVIER SR. MENDEZ
BIO
SOUTH BEND, INDIANA 46614
Current owner and Chef of Javier’s Bistro, 2years open and still going strong. Back ground family of 12 brothers and sisters from one parent. 3rd from the last bunch

WORK HISTORY

McCarthy’s on the Riverwalk 2 ½ years Chef and Food & Beverage Director. Memorial Hospital, South Bend 6 ½ years, Sous Chef to Chef/Manager, Reorganization of kitchen for efficiency of production. Operational Effectiveness Initiated aggressive Patient meal service, Press Ganey scores of 80.7% from 70%, by reimaging the patient meals and tray presentation with an upscale quality service, changed the menu from a seven day cycle to a restaurant style menu to include total production process and implementing higher standards, introduced new technology for quality culinary production.
Matterhorn Restaurant, Chef/Manager, Parisi’s Italian Restorante, Chef/Manager, October 22, 2001 article in the South Bend Tribune “BEYOND the Menu”, Old San Francisco Steak House, San Antonio TX, Increased revenue $2000 a day by implementing lunch dining and catering business which did not exist at the time. Cooked meals for 700 guest for dinner which consisted of seafood and steaks on a mesquite grill

EDUCATION/PROFESSIONAL DEVELOPMENT
Washburn Culinary of Arts School, Chicago, Il


Thank You for considering Javier's Bistro to partner with you for your next event

Objetivo del mercado(s)

20-65

Tipo de industria / entidad

Restaurant

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Estilos de fuente para usar

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Colores

Diseñador para elegir los colores que se utilizarán en el diseño.

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Mira y siente

Cada control deslizante ilustra las características de la marca del cliente y el estilo que debe comunicar el diseño de tu logotipo.

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Requisitos

Debes tener

• descriptions, include kids menu pictures and mimosas including noting we have only craft beers and great wine selection

Agradable de tener

• breakfast on one page lunch on second page dinner on 4th page pizza on fith pager

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Archivos

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