THE CAFÉ WITH THAT EXTRA TOUCH BROUGHT BY LIGHT. LIGHT WITH THAT EXTRA TOUCH BROUGHT BY A CAFÉ.

This is the new brand which opens a very original and exciting chapter in terms of marketing and new business. A brand new, creative format, capable of organically combining two merchandise sectors: the traditional lighting and illumination systems sector, and the constantly developing and internationally appreciated Italian Food sector. The business is “double” and, as we all know, the best deals are done over lunch.

A showroom filled with excellence, a place of entertainment with a high emotional impact, destined to a vast public interested in tasting typical Italian produce and learning about the latest and most qualified technical lighting solutions. This is a café-bistro offering traditional regional Italian food and wines and the possibility to admire Euroluce’s latest creations. The project concept is strongly characterised by Italian style, and can be modulated to suit market requirements.

Euroluce Caffè supplies a complete “turnkey” service, comprising the local feasibility study; the arrangement of the concept in the chosen location; performance of works by qualified craftsmen; the technical organisation of systems and equipment; continuous staff training, necessary to the running of the business; the search for and supply of typical Italian specialities; a menu suited to the reference market; the quarterly update of the showroom with the new creations.

EUROLUCE
CAFFÉ
PILOT
SHOP



Area: 150 square meters

Opening hours: 5am to midnight

Services: coffee bar / bakery / bistro

Target customers: all people aged 18 – 70

Number of daily customers: 1,400

Average number of daily receipts: 520

Average daily spend: 7 Euros

Average daily takings: 3,500 Euros

Staff: 10 people

“Pastrotti” made every week: 1,500

PASTROTTO

THE SWEET SUCCESS OF EUROLUCE

The “Pastrotto” is the re-presentation of an ancient pastry specialty from Southern Italy, created by Euroluce Caffè.
A basket of shortcrust pastry filled with custard and black cherries or with jam made from fresh fruit, or in any of another thousand flavours. More than 1,500 “Pastrotti” are oven-baked every week in order to satisfy the “sweet tooth” any time of the day.