1

SERVICE MARKETING
FINAL PROYECT


Members :
Cunya Bardales Dana
Pizarro Ruiz Diana
Susanibar Rios Giuliana

Teacher :
Alcocer Fulle Carlos

Block :
CN PREING07B1N



2013 II
2










EXECUTIVE SUMMARY

Nowadays, Gamarra is one of the most important commercial centers in Peru as a
result it has a large flow of people composed by buyers and businessmen that are
constantly in the search of finding a place where they can have a break of all the chaos
that surrenders Gamarra during the day.
Tr3s was created with the purpose to fulfill that need and exceed the expectations of
their customers offering them a place that receives them in an adequate atmosphere
where they can enjoy an spectacular meal and an excellent service.













3










INTRODUCTION

The present investigation is about Tr3s a Peruvian restaurant owned by a young chef,
that since a young age dreamed with opening his owned restaurant in the place he
spend a big part of his life.
Tr3s gives us the opportunity to see by first-hand the beginning of a new business,
that its principal objective is to give their customer a new concept of food and service
by offering them a great menu.
As a result we can analysis all the variables involved in the creation of a new restaurant
and the things they can improve to give a better service to their customers












4

INDICE

EXECUTIVE SUMMARY2
INTRODUCTION.3
1. BUSINESS CONCEPT.5
2. SWOT ANALYSIS..5
3. VALUE.6
4. COMPETITIVE ADVANTAGES6
5. SLOGAN..7
6. MARKET SITUATION7
6.1. Size
6.2. Competitors
7. SEGMENTATION AND TARGETING.9
8. POSITIONING...10
9. MARKETING MIX.10
9.1 Product.10
9.2 Distribution..10
9.3 Promotion11
9.4 Price.11
9.5 Physical Evidence..11
9.6 Processes11
9.7 People..11
10. CONCLUSIONS.12
11. RECOMMENDATIONS.12
BIBLIOGRAPHY13
ANEXOS.14





5




TR3S

1. BUSINESS CONCEPT

Tr3s is a restaurant of Peruvian food that was inaugurated 2 years ago in La
Victoria, in the heart of Gamarra. This restaurant was created by Andres
Orellana with the purpose of been the first restaurant in Gamarra to give an
unique experience for the customer.
What Tr3s give to their customer is a place where they can escape from
chaos that surrenders Gamarra and have a nice breakfast or lunch, to achieve
these Andres Orellana created a menu that is filled with great dishes that are
not only of Lima but of various regions of Peru.
With these restaurant the owner also wanted to showcase some ingredients
that are not well-know, in order to do this some dishes and drinks were created
by him, for example: camu.camu soda con hierba luisa like these drink the
menu offers innovative options for the customer.
An excellent service will not be complete without a good service team behind it,
Tr3s gives to their customer not only great food but also great service that is
given by a well-trained team.

The Restaurant Tr3s has a strategic location in the district of La Victoria in the
province of Lima. It is located in the central part of the city consolidated area.
Bordered on the north by Cercado de Lima and El Augustino, on the west by
downtown Lima and Lynx, to the south by San Isidro and on the east by San
Borja and San Luis.
The only place with which account is in Humboldt # 1562 CC Jr. Rodriguez -
2nd Floor Commercial Emporio Gamarra, The Victorio. (A half block from the
park Canepa).




6

2. SWOT ANALYSIS



STRENGTHS


OPPORTUNITIES

Good service
Fair Prices
Differentiated product
Infrastructure
Variety on the menu
Qualified staff


Large flow of people
Increase of business around the
restaurant
APEGA partners and participation
in fairs(Peru to the world in NY us)
It is located in a commercial area




WEAKNESSES

THREATS


No parking space near the
restaurant
There is no dessert menu
There is not an executive menu
Look of panels outside the
restaurant


New restaurants
substitutes products, they dont
have the same quality but they are
cheaper
no entry barriers for new
competitors


3. VALUE

The value we offer is to be located in Gamarra emporium, and being the only
restaurant in the area 3 forks, of course, putting the basis to quality, glamor and
great service which would provide., also that will be offered will comply with
quality standards , offer excellent service accompanied by cultural events ,
corporate dining, making show that it is a restaurant that gap in the market for
glamor in their food service . The main reason we chose this service because
today he can say without truthfully, that Peruvian cuisine is near its
consecration and that our country continues to position itself as one of the most
desired culinary destinations tourists. It is also true that more and more visitors
looking at the calendar the perfect time to savor the flavor of our national food
irresistible flavors that are reflected in our culture, diversity and creativity that
characterizes surprising .

7





4. COMPETITIVE ADVANTAGES
The differential advantage " Tr3s " , is based on good customer , handles high
standards of quality in its processes regarding hygiene and health, local security
and confidence in the final product , its dishes with innovative touches . It is the
only restaurant that has a special reception in your area growing location . The
position in the Commercial Emporio Gamarra and the whole district of La
Victoria , positions us as the best alternative to taste dishes in a modern and
comfortable environment , one hour of glamor to lunch .
It will also support an innovative menu featuring Peruvian dishes , letter
worldwide, in original and creative atmosphere , playing with 3 species of
animals chicken, beef and fish in our graphic lines
The competitive advantage that will be offered will be focused on customer
satisfaction , but we know, we are a gourmet restaurant , but that does not rule
out one daily Menu to include within our customer base , perhaps people
waiting for a plate delicious food at a an affordable price, " well served" , and in
a good atmosphere within the world bussy martingale , that is why we have
implemented this idea of creating a daily menu , which is the most important
point within all our competitive advantages , since it is known that there gamarra
restaurant offering Menu from S / . 5 inclusive S/.20 reach up to , is why that
would take the average market price , as well as being our competitive
advantage , it seeks to compete directly with the market and won by these
restaurants that may offer s dishes really low prices , per what the diner should
know and perceive the future and that TR3S , in addition to offering this , it
offers a quality product overall . This Menu will be directly consumed by this
burgeoning middle society that we have within our country.
For starters, they implemented a model Menu , with 3 courses choice , with
their respective entries to election, at an affordable price of S/17 . The menu will
be as follows:


8





5. SLOGAN

The Slogan is fundamental to the success of any business, for that we have
implemented a slogan that meets the Tr3s reasons I always want to return:
Peruvian inputs, different stories with a personal style
A heterodox pisco bar
the kitchen a modern and cozy lounge, the terrace for sunny days

Is why it is proposed to use the slogan, so advertising and corporate identity

"The pleasure of finding the difference"










Menu
Entry:
Cebiche
Tamal Criollo
Yucas Frita
Main meal:
Lomo Saltado (One of flag. Sirloin, onion,
tomato, cilantro, Chinese onion, stir-fry
with fries, white rice and egg English.)
La Mama Gallina(Pieces of chicken breast in
yellow pepper sauce, fresh cheese, pecans
with poached egg, olive jar, yellow potatoes
and rice. Solemn.)
El general(For those who like to eat well
served. A tasty pallares tacu tacu mounted
with a lomazo jumped, the English egg and
banana apple tree.)
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6. MARKET SITUATION


6.1. Size
In the restaurant we have 33 tables scattered throughout the restaurant, each with a
strategic location, plus very functional, without losing the touch that we want our guests
receive from entering the premises, until they leave.
Is located on the second floor of a mall, hence the detail that there come so many
tables, is a spacious and welcoming.
The required capacity and productive time in the service of the restaurant is take
various forms such as:
The physical facilities to store or process the goods (parking lots, warehouses).
Sometimes ability levels can stretch and shrink. Examples: Increase chairs and
tables in the restaurant, give the account more quickly and offer simple menus
at peak times.
Adjustments capacity to match demand. You can take the following steps: Set
certain tasks to off-peak times (holidays of employees). Use part-time
employees. Invite customers to do some self. Train employees in various areas.
So while we can get a clearer idea regarding the determination, and the area assigned
to the 60% applies to the living room and 40% for cooking in the restaurant.
we have different sizes and pax for tables, detailed in the following table

Capacity Square
Tables for 4 pax (75*75 cm)
Tables for 5 o 6 pax (150*75 cm)
chairs (50cm)


10

Also for the number of tables that have, on average expect an influx of customers and
average 70 per day, excluding public holidays or weekends clearly receive more
diners, except Sundays, doors open not to our guests.

6.2. Competitors
The Gourmet Tre3s, being the first three forks restaurant located in the district of La
Victoria, has no direct competition with any adjacent restaurant on Commercial
Emporio Gamarra, this opportunity should be utilized effectively, being unique in the
field gourmet restaurants. However, due to our country's gastronomic boom, Tr3s has
extensive indirect competition because if they do not offer the same type of food or the
same location (Commercial Emporio Gamarra) that Tr3s target the same target market
with the same level service, among them include My conjecture, Fidel's true, Choza
Nautica, tide, Mr.Steak.
After Analyzed direct competition, we can say that Tr3s has all the tools necessary to
excel in this field. In the following table you can better visualize indirect competition
Tr3s gourmet restaurant.
Restaurant
name
category
location
(district)
target market
type of
food
services
price ranges
(soles)
MI
BARRUNTO
3 LA VICTORIA
BUSINESS
PEOPLE AND
ECONOMIC
CAPACITY
SEAFOOD
GROUP
RESERVATIO
NS
ACCEPTED,
WAITERS
SERVICE,
TERRACE
10-30
EL VERIDICO
DE FIDEL
3
LA
VICTORIA-LA
MOLINA
BUSINESS
PEOPLE AND
ECONOMIC
CAPACITY
HIGH AND
MEDIA
SEAFOOD
MADE
CORPORATE
EVENTS AND
PROMOTION
S
10-30
LA CHOZA
NAUTICA
3(
FRANCHI
SE)
CENTRO DE
LIMA-LOS
OLIVOS-
LINCE
BUSINESS
PEOPLE AND
ECONOMIC
CAPACITY
HIGH AND
MEDIA
SEAFOOD
, GRILL,
BAR
CATERING,
BUFFET
25-45
LA MAREA 3 LA VICTORIA
BUSINESS
PEOPLE AND
ECONOMIC
CAPACITY
HIGH AND
MEDIA
SEAFOOD
ACCESS
FOR
DISABLED,
HANDICAPP
ED
BATHROOMS
,
RESERVATIO
NS,
DELIVERY,
BAR, WI-FI
40-60
11

MR. STEAK 3(CHAIN)
SANTIAGO
DE SURCO-
AVIACION
BUSINESS
PEOPLE AND
ECONOMIC
CAPACITY
HIGH AND
MEDIA
GRILL ,
BAR
PARKING
,RESERVATI
ONS
30-40



7. SEGMENTATION AND TARGETING
Their clients are usually economically active people occupied with small
businesses and medium-sized , as well as financial institutions located near
Emporium Gamarra. Because of its location this restaurant projects its target
clients from San Borja district , Cercado de Lima , San Luis and San Isidro ,
with which geographically limited . But not only those sectors of Lima arrive at
the restaurant , also come person of La Molina , Miraflores , Santiago de Surco
is because the restaurant is located in a commercial area , where many people
do business and have small businesses.
According to the lifestyles of Rolando Arellano , one can determine that the
market that addresses Tr3s is called " Progressive " , as found in all
socioeconomic levels and are usually enterprising businessman and both formal
and informal , a factor that is growing economically motivates looking for new
opportunities to help them achieve their goals. Another feature with the
Progressives is to be practical and modern , which is why Tr3s focuses on this
segment , and that through their service and infrastructure provides such
features.
The need identified by the restaurant was offering a premium service to
Gamarra Entrepreneurs , since it 's conception had to be located in the district
of Victoria was no need for a place that offers quality service and food .
Demographic Segmentation : Definitely the target audience is for the
restaurant which belongs to socioeconomic T3RS "A " and " B " within
lifestyles It caters for both ladies and gentlemen ranging in age from 20
years to 65 years. This target audience has college since most are
freelancers or small business entrepreneurs . Although they are mostly
Peruvians also is visited by foreign tourists, who do business in the area
of Gamarra.

Psychographic Segmentation : are in the segment of entrepreneurs ,
male and middle-aged women , professional or small business owners
that its offices is the commercial Emporio Gamarra or independent
persons doing business in the area, since in the area that the restaurant
is located is a commercial area.

12

Benefit segmentation : This modern segmentation system makes it
possible to recognize those customers they will definitely go to the
restaurant Tr3s , because what they want is to have some sort of level
and / or recognition , and attend the only restaurant in the area 3 forks
allows this need is met .

8. POSITIONING

Tr3s is taking increasing participation in the minds of consumers and that our
value is well framed in being the only gourmet restaurant located in the
emporium Gamarra

- In the product
The customer appreciates the difference having lunch at a restaurant located in
Gamarra to a high end restaurant (gourmet) and Tr3s.

- Inside the restaurant:
The environment is a "factor" which may be decisive for a client. The color,
design, style ... that a great part of the site, as they have a great significance.

- Operation (context staff):
If it is more likely to return a satisfied customer. Tr3s invests in training its
employees to "improve the customer experience."

For everything detailed above so our position is well marked in each of the
minds of their customers. That means that in the future our brand and this
identified by prospective customers.


9. MARKETING MIX

9.1 Product:

Tr3s is a restaurant offering gourmet catering, serving fusion cuisine, and
meeting the highest standards of quality in its inputs as well as a great
presentation, the quality of service.
Tr3s offers more than 35 dishes of traditional varieties of Peruvian food.
Which are named creative and different to others.

Sanguches - The Classics

Accompany with our creams : Huancana , Tatar house Aji , Aji de Cocona ,
Chimichurri Traditional Chimichurri yellow pepper , Olive and Ocopa .
o The Crackling
Scrumptious crispy bacon and sweet potato skin and sarsita Creole frijo
mint and hot pepper .
S/.12.00
13

o the Sausage
Delicious country ham house on ciabatta with a mix of lettuces , pickled
yellow pepper and Creole sarsa .
S/.12.00
o Burger Faite
Well Taipa with lettuce , tomato , cheese, ham, egg and banana manzanito
the English cold.
S/.12.00
o The Pavazo
Bake long hours, bathed in his own sauce with a mix of lettuces, pickled
celeriac and sarsa Creole .
S/.13.00
o Filling
A safety pin from Huacho and Creole fried sweet potato and apple mint to
give the final touch.
S/.10.00
o the Huachana
The true, cooked with scrambled eggs, poached egg and crispy bacon more
with chalaquita of sachatomate .
S/.12.00
o The Lomazo
French toast stuffed with juicy lomo saltado with onions , tomatoes,
peppers, egg yellow and crisp.
S/.14.00

Sanguches - The Our

Accompany with our creams : Huancana , Tatar house Aji , Aji de Cocona ,
Chimichurri Traditional Chimichurri yellow pepper , Olive and Ocopa .
o The Tunche
Crispy fried beef jerky , chili eggs, chalaquita Cocona , sachatomate , chili
charapita . All willing sin a ciabatta .
S/.12.00
o The Cholito
Intrepid chactado cuy , ancashina spicy sauce , mix lettuce, pickles and
Creole olluco with chincho hot pepper .
S/.20.00
o Don Willy
Succulent roast beef with all the juice , serrano cheese gratin , glazed
carrots, onions and bacon bits accompanying .
S/.14.00
o The Northern
Roast cooked in dry sauce , mashed beans with caramelized onions and
chips loche .
S/.14.00


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o Monse Surferito
Smelt arrebozado and crispy squid with a base chalaquita huancaina and
hot pepper and cilantro.
S/.12.00
o Porca Misery
Lacquered pork belly chili teriyaki and lemon verbena , sweet potatoes
brulee, citrus zest and chili powder to give the touch .
S/.13.00

the Accessories
o Tamal Criollo cerdo S/.6.00
o Green Tamal pollo S/.4.00
o Popes fritas S/.5.00
o Camotes fritos S/.5.00
o yuccas fritas S/.5.00

To share
o majestic Ceviche
A traditional: Fresh catch of the day in style we like with glazed sweet
potato, corn and popcorn.
S/.25.00
o Ceviche Mix
Fresh union: our catch of the day and seafood , add glazed sweet potato ,
corn, trifles and weed .
S/.25.00
o Infierno
Spicy Ceviche : catch of the day , prawns, mussels and crab claw magna an
intense tiger milk with glazed sweet potato chili and corn.
S/.28.00
o The Fisherman
Kingfish ceviche with yellow pepper pork with crispy squid rings , glazed
sweet potato , and corn to accompany trifles .
S/.28.00
o Anticuchada Dance
A party at our tables: classic beef heart and anticuchero octopus ,
vegetables and fruits , roasted corn , roasted potatoes and chimichurris of
the house.
S/.25.00
o Dr. Octopus
Tentacles of octopus, vegetables and cause anticuchera ... All grilled with
yellow pepper sauce and peppers morroneados .
S/.30.00
o Cakes and Fillings
A trio of chili: meat stuffed pepper, yellow pepper stuffed with duck, pork
chili teriyaki limos on tubers cake .
S/.20.00
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o Causitas Tr3s Quarter
As homemade: chicken , tuna and crabmeat Are Causes ? Potato , cassava
and , not least , with lima beans .
S/.20.00
o Beach ... Parking Lot
Delicious crab because fresh fish ceviche, fish tiradito tartare with chili and
seafood corn cookies .
S/.30.00
o Perucho piqueo
A native feast : stuffed hot pepper over potato cake , heart skewered with
roasted corn , green papita tamale filled and dry with Creole sauce .
S/.30.00
o Bubba Gump
Prawns stuffed with fish, sausage and more jungle : fried the panko on our
causitas , lie sauce and vegetable tempura .
S/.22.00
o Saudi Cuy
Tatu Tacu quinoa , hummus and cayenne pepper crispy cuy mounted
bathed with hot sauce flavored with lemon verbena .
S/.22.00
o Always Classics
Parihuela , as my Grandmother
Delicious concentrate rockfish , shellfish , sea crab and others with red
pepper sauce are cooked in a clay pot and subtle aroma of cilantro .
S/.30.00
o Sweating the Muelle de San Andrs
Tasty rockfish concentrate , vongoles , yellow pepper and many flavors
served in a clay pot with its ubiquitous white rice.
S/.28.00
o Aristocratic shambar
Trujillanos air soup that delights us with ham, skin and breast tip . Beans
and mint aromas perfume the day.
S/.25.00
o Sancochado 's Gang
Broth chest tip all the trimmings cooked with cassava, corn , rice , cabbage ,
carrot , sweet potato ... among others , with more sauce .
S/.25.00
o The Mother Hen
Pieces of chicken breast in yellow pepper sauce , fresh cheese, pecans with
poached egg , olive jar , yellow potatoes and rice. Solemn .
S/.25.00
o Juicy Duck Rice
Supersoft northern duck with flavors served in earthenware saucepan and
accompanied by a fresh sarsita Creole . With the touch of Tr3s.
S/.32.00
o Carnival Jelly
Crispy Festival : day fishing , mackerel , seafood , diced fried cassava ,
plantain chips and popcorn northerners ; sarsa fresh Creole and all creams.
16

S/.28.00
o Patricio ceviche
Juicy marinated duck cooked with yellow pepper , sour oranges , cilantro ,
chicha with rice and boiled yucca that they bring .
S/.28.00
o Picante de Cuy , this is not lent me money ...
Delicious guinea pig with crispy skin , accompanied by spicy potatoes and
white rice. Creole Sarsita mint ... missing no more .
S/.35.00
o Kid Dry Milk
Kid lamb cooked long hours northern style: chicha , loche and more ,
accompanied as it should with cassava , beans , rice and Creole sarsita . *
With tacu tacu of beans .
S/.30.00
o Lomo ( A) Skipped : neighborhood had not , well ...
One of flag. Sirloin , onion , tomato , cilantro , Chinese onion , stir-fry with
fries , white rice and egg English.
S/.30.00
o Thickening , Monday , Tuesday, Wednesday ...
Pepin chiclayano corn with cilantro , softest breast tip , tender yucca , rice
with trifles and some diced fresh ceviche .
S/.28.00
o Ola Brava
Delicious rice with abundant seafood, morroneados peppers , peas, corn ,
cilantro and criollita more ... took everything .
S/.25.00
o Cunning Pava pepin
Turkey with all its juices accompanied pepin broken rice boiled cassava ,
fresh Creole, poached egg and olive more .
S/.25.00
o The General
For those who like to eat well served. A tasty pallares tacu tacu mounted
with a lomazo jumped , the English egg and banana apple tree .
S/.32.00

The Por Here

o Truxillo Reloaded
Shambar Tacu chest mounted tip , smoked ham and hide in their own juices
with piquillo pepper Creole and mint .
S/.28.00
o Babe in Gamarra
Chifero Noodle stir well taipa . Tasty lacquered pork belly with crispy skin
teriyaki with vegetables of chifa more .
S/.28.00


17

o The Piernona
Quill huatia softest lamb over cake tubers : potato, celeriac , nasturtiums
and peppers accompanied by fresh salad of field.
S/.30.00
o Cajacay
Creamy Quinoa with cheese, Cushuro and more with a wrapped sirloin
crusted with peppers bathed in subtle Porcn fungi .
S/.30.00
o The Peque Peque
Concentrated dry soup vongoles and mussels with crusty grilled fish powder
sausage jungle , trimmings and white rice.
S/.28.00
o The Armored (400 Gr)
Catch of the day with chips fried whole garlic and a sauce with these same
vongoles with yucca fries , white rice and Creole forever. ( Chita , S/.40 )
S/.32.00
o Dr. Velez
Risotto with butternut squash , beans , peas, and more ... Above: fish and
shrimp , suck sauce , quail egg yolks and pickles.
S/.30.00
o Drier than Ica Desert
Creamy and gold tacu tatu of dry beans with cooked roast trimmings
accompanied by long hours and Creole glazed avocado and piquillo .
S/.28.00
o Poseidon, The Castaway
Handmade spaghetti sauce into a concentrated vongoles , concasee tomato
, basil , octopus , shrimp and mackerel tails crunch .
S/.30.00
o Chifa Chan - Chn
Chaufa teriyaki lacquered pork , cured meat and sausage powder jungle
with toasted sesame , sweet pepper and sweet plantains . All a boom !
S/.28.00
Our prices are in Nuevos Soles ( S / . )
Sodas:
- Aguaymanto S/. 8.00
- Camu-Camu S/. 9.00
- Hierbaluisa S/. 10.00
- Toronja S/. 9.00

Bears: (CRISTAL, PILSEN O BRAHMA)
S/. 10.00
Craft Bears: Amarilis, Cumbres, Sierra Andina, Bardarian - S/. 30.00

18

Craft Bears


9.2 Distribution


The distribution point tr3s is simply the place where offer our varied dishes
in the Grand Emporium Gamarra, that are we distribute as follows: Our
catering service, offering our service to business events place in big
companies, conferences, wedding parties, fifteen years party, promotion
party or other occasions.
Another distribution would come be our service we provide through the
online stores (Hello Food, LimaDeliveryinfo.pe, etc.), which is an indirect
channel for Tr3s at offering promotions as a set in the morning or in the
evening hours , for example, offers or promotions breakfast lunch for 2 or 4
people, etc.


19




9.3 Promotion

Tr3s not distribute flyers; do not appear on panels, etc. It has a very
extensive advertising media. It is recognized as attached members for
participating two years consecutive Mistura and so make themselves known
in the gastronomic field , by many people. They have been exhibitors Peru
to the World in New York in U.S., while we have been on different stories
about Peruvian gastronomy in different TV channels as DIA D, PUNTO
FINAL, or radio interviews one of the founders of Tr3s is Andres Orellana,
having received the Young Entrepreneur of the Year Award 2013 awarded
by the Network of Young Entrepreneurs of Peru., etc. .
They are made in the Facebook page, promotions like happy hours, wine,
gourmet dishes (such as kebab party, the daily ocean, etc.)

In promotion mix: A public relations is considered as our more indirect
promotion, and that having a close relationship with great characters of the
food, such as Gaston Acurio. This character is influential within the category
where we are makes us expand our network of contacts in the world of
gastronomy. This is important for the promotion mix and especially for the
case of the gourmet restaurant.







20













21

EVENTS:

PROMOTE CAMPAIGN AGAINST UNDERNUTRITION REPORTING
ABOUT BEING HEALTHY FOOD FOR THE BODY. AND THERE IS A
BETTER WAY TO COME TO ENJOY YOUR TR3S BEST DISHES.




9.4 Price

The prices of dishes vary by an average of 12 soles to 35 soles on what is
accessible restaurant. These prices are designed to cover costs and
generate profits, taking into account the location and the work that used to
prepare the dishes and the quality of inputs.


TRADITIONAL DISHES TOP RATED
o Dr. Velez: S/. 30.00

o The Piernona: S/. 30.00

O The Peque Peque S/. 28.00
o The Armored (400 Gr) S/. 32.00

Sodas:
- Aguaymanto S/. 8.00
- Camu-Camu S/. 9.00
- Hierbaluisa S/. 10.00
- Toronja S/. 9.00

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9.5 Physical Evidence

The personages
The idea of the characters in suits, with heads of chicken, beef and fish-left
of the client. This is worked under the concept of the merger, the business
man and finally the food itself, the raw material of the restaurant. Playing
around with the idea of "you are what you eat" and giving it a more playful
each character (riding skate, dj or jumping). This completes the idea of an
exclusive restaurant with a varied menu.

Part of the design concept of Tr3s
Generic card. Part of the three personages. To finish up the idea of an air
playful name and the brand. Technique to define the characters:
Photomontage hand, xerography *, and finally vectorization.






23

Placemats and coasters. Once with these three characters, there were
three individual scenes and a scene with the 3 characters to have 4 different
individual types.




The Men
Designing the restaurant menu was not as simple as stationary applications. It
was necessary to keep certain minimalist yet reflect the graphic of the
characters, fully saturated color and overloaded with elements. To achieve
desired visual maintain that balance was the key typography.
The menu was intended to occur in hardcover, large format indoor and
changeable according to the variety of dishes from each station.



24

9.6 Processes

Tr3s offers a very effective way to process for the service, it is important to
properly take process.
The customer to enter Tr3s, I feel this in a friendly atmosphere, you feel
identified with place for the colors in the walls or pictures of the place. It is given
a warm welcome, and is located in the table that you want the client, then
delivers the letter of the dishes Tr3s, the time delay of 13 minutes, and then
takes the order provides and expects the requested the food required by the
customer approximately 15 to 20 minutes is shipped. After the client has
finished lunch and enjoy the delicious lunch, I request the account (approximate
time 35 minutes), the waiter asks the account box and gives diners the same,
the delay time is 5 minutes later the waiter returns or receives the returned tip
by the customer and then dismisses (5 minutes).

Tr3s at the same time has the reservation service by phone and the time it
takes to load is about 3 to 5 minutes, taking the data of the person who made
the booking on weekends used and serving more people.
Tr3s has no service delivery, but if you can buy to carry.



9.7 People

The Staff of Tr3s has a staff first , who have been recruited with the best
skills , interpersonal skills, knowledge of the service in order to deliver
excellent service quality.
With respect to training, each Tr3s employees have received accreditation
from established practices and standards that have occurred inside the
restaurant, and also training seminars were held with chef 's from abroad.

The customer in addition to review about the service Tr3s offers, also
looking for information on a site and another on the restaurant, many new
customers are people who come on the recommendation of others, either
the service or the added value we provide for example: when I went to Tr3s
MEDICION DEL TIEMPO DE SERVICIO : MINUTOS
llegada del cliente ,saludo y ubicacin 13
entrega de la carta y toma de orden,despacho de la comida 15
cliente almuerza y solicitud de la cuenta 35
mesero solicita cuenta y la entrega al comensal 8
cliente paga y mesero lo entrega a caja 5
mesero devuelve vuelto y lo despide 5
10
91
mesero monta la mesa para atender a un nuevo comensal
TIEMPO TOTAL
25

with a group of friends and hope you get the order he had made, came a
young man and brought a ticket to taste, it was an incredible invitation taste
some mussels rich and rich mountain popcorn, and end of our lunch,
brought about piononos majarblanco rich with courtesy, the public really be
satisfied with the care provided in Tr3s by employees.


10. SOCIAL RESPONSABILITY

This part is very important for any company, quite apart from being in
business ethics, serves to position myself in some way in the minds of
consumers, therefore, TR3S has implemented a strategy that uses 4
different dishes from the menu, can be taken and marked in the chart with a
red square in the area of de Sanguches - Los Clsicos, Sanguches - Los
Nuestros, Para compartir, Clsicos de Siempre, Los de Por Aqu. This
strategy benefits various organizations that support children orphaned,
glasses of milk, abandon elderly, and different types of charity. these
selected dishes change every three months.
this works when a guest asks this dish that is inside a red box, and the
whole dish will cost this season's chosen organization.


11. CONCLUSIONS

According to the investigation we realize that TR3S is a restaurant that
promises a good future because of the success it has in the dishes offered and
the service that provides to its customers, we know that if a customer goes to
the restaurant he or she will probably recommended and return. It has
succeeded in events such as Mistura which is becoming increasingly popular
restaurant and see that also make news reports in promoting business success
they have had in forming the business partners. One of the services that are
also offered by this restaurant is the catering business in some national events.
Tr3s, detect the need for small and medium businesses to have a gourmet
restaurant with Peruvian cuisine with a menu oriented merger of the three
regions of our country taking advantage of the country's gastronomic boom as
well as consumer trends in recent years.
Taking over 2 years to provide good services to their guests, while offering
some additional services such as: Offering corporate events for business
people Gamarra commercial emporium. Receiving cultural and gastronomic
events on special dates, etc.








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12. RECOMMENDATIONS

Have a better signaling outside the restaurant, actually the restaurant
only has a small sign with the name outside. This creates a difficulty for
the customers to identify with facility the restaurant.
The restaurant it is located in the second floor of a gallery and it doesnt
have access for disable people so it would be recommendable to create
access for them
Tr3s has parking space but it is 2 blocks away from the restaurant
which generate a little bit of inconvenience for the customers, so it will
be recommendable for them to find an space that is near the restaurant
so the customers dont have to walk that far.
Implement a dessert menu, actually they dont have one and when you
ask for it the waiter tells you the variety they have.
Implement a Micross system to reduce the waiting time of customers,
Implement improved logistics management because they shop every
day and have no safety stock.
Apply CRM to increase positioning.







BIBLIOGRAPHY
http://www.serperuano.com/2013/07/tr3s-el-restaurante-gourmet-en-gamarra-cumple-
dos-anos/
http://elcomercio.pe/gastronomia/1001297/noticia-tr3s-restaurante-gourmet-centro-
gamarra
http://arrozconconcolon.blogspot.com/2011/08/gamarra-gourmet.html
http://www.tr3s.pe/
https://www.facebook.com/TR3Scocinaperuana/info
http://www.renzogonzalez.com/?p=1720




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