Brief summary: Say no to plagiarism. Get a tailor-made essay on "Why Violent Video Games Shouldn't Be Banned"? Get an Original Essay The restaurant is run by executive chef and owner Roberto Marotta. He and his family lived in Milazzo, in the northern part of Sicily along with the Aeolian Islands. The admiration he has for Sicilian cuisine is inspired by his mother. He and his brother Alessandro opened the first restaurant in their homeland and then Sicilian cuisine. After a while, Roberto moved to Canada with the ambition of bringing new waves by using fresh produce, meat and fish to expand his cuisine. It is quite unknown to Canadians at first because they are used to Italian food, however the more they try, the more they dig into this delicate flavor of its homeland. Subsequently, Ardo restaurants appeared on Blogto as one of the most popular restaurants in Toronto. Roberto really achieved his goal. Menu description and price: The menu is divided into 8 categories which are snacks, salad, pasta, pizzas, dishes, side dishes, desserts, market and drinks. The name may be difficult for some guests because it is in Sicilian, but there is a clear description under the name of each dish. So in Ardo the starters are the Snacks, the salads are salad, the second courses are divided into two meals which are Side Dishes and Dishes, the desserts are the Desserts and last but not least the Chef's special dishes are the Mercatto. Drinks are a rotating selection of European wines and classic cocktails incorporating Sicilian flavors. Behind each drink are the details in ounces of each drink, the description of the drinks and the price. Pricing: At Ardo Restaurant, we used cost plus price to maximize revenue and profit. For this strategy, all overhead expenses such as rent, salaries for employees, gas and electricity for the entire restaurant are included. After taking all factors into consideration, we added a markup percentage of between 3 and 4 times the cost to create a profit margin for the dish. The reason we chose this is because the cost-plus formula is easy and simple, we know the exact amount of outlay incurred in the process of making a product so we can add profit margin to get the desired revenue, we can know reason behind our unfortunate increase in expenses: So: Calculate the number again and take immediate action. Target needs: needs that are necessary elements for survival and that are part of the human condition. In our case, the chef and owner opened a restaurant because of human needs, he wants to satisfy the basic things in customers' lives. He dedicates his life to Sicilian cuisine so as to be able to transform needs into desires and requests. Wants: These concepts largely depend on the needs of human beings themselves. This is something you want but can still survive without it. Our target consumers are tourists, newcomers, families who want a fine dining experience, a relaxing evening with friends, more recreational environments. Our Chef chose the location of the restaurant in the center, crowded with people and tourists. It focuses on Sicilian cuisine which is new, unknown to Italian cuisine and makes guests amazed and curious. As a result, guests want to come in and taste it. Our strategy is that when a customer or a group of 3 or 4 people wants to have a fine dining experience, they would like to try something fresh instead of other restaurants. Demands: come from desires but have the ability to afford them. It can be said to be a state of mind that pushes your desires towards fulfillment. THE.