Savoia will target the growing market for artisanal-quality chocolates, the strong demand for unique, high-quality dining experiences in New York City, and the increasing desire for luxury brands. Savoia’s confections will be hand-made from chocolate that is manufactured in-house and sold in the café, online, and through other limited distribution channels. The café will be a bright and comfortable space during the day, and an inviting, stylish bar in the evening. Fine pastry, light meals, coffee, tea, and soft drinks will be served from early morning through late at night, with the addition of wines and spirits after noon. A separate retail area will sell chocolates and other items for gifts or take-out. An emphasis on outstanding design will be a Savoia hallmark:  the café, packaging, and web site will all have a distinctive look-and-feel, reminiscent of Wiener Werkstätte or Arts & Crafts style. Together, the artisanal quality chocolates and the stunning, European-style café will be the foundation of a new luxury brand.

 

Currently, no super-premium chocolate maker exists in the U.S., and globally, only mass producers use the latest chocolate making technology and equipment. Ironically, makers of high-quality chocolate use mostly old, outdated machinery. Savoia will acquire brand new, state-of-the-art, Swiss-made equipment capable of making the finest quality chocolate, but on a small, carefully controllable scale.

Savoia will build a loyal consumer base by providing an exceptional experience on multiple levels: sparklingly fresh, sigh-inducing chocolates, top-quality food served in an enchanting atmosphere, and remarkable design throughout. The Café Savoia experience will lead to broad recognition and strong desire for the brand, translating into higher sales of chocolates through less capital-intensive distribution channels: small retail outlets, corporate sales, and e-commerce. A wide-reaching public relations campaign will also drive sales and increase brand awareness by capitalizing on the market’s enduring craving for ‘all things chocolate’, and its current extraordinary popularity. Revenues will be augmented by utilizing the café space for alternate purposes (corporate events, chocolate tastings and classes), the establishment of smaller, retail-only locations primarily for chocolates (e.g. Grand Central Station, Time Warner Center, area Airports), and the development of e-commerce capabilities. Upon successful execution in New York City, Savoia will pursue geographic expansion to other U.S. cities by replicating the café, satellite retail shops, and where necessary to ensure peak freshness, a factory. International expansion would follow.

Savoia’s founder, Bruce Gilardi, has a unique and multi-faceted background: A degree in hotel administration from Cornell, an MBA from Harvard, six years as an officer in the U.S. Navy, over five years as a VP at Goldman Sachs, and broad experience in the hospitality industry. Bruce’s ability to attract, motivate and retain a superb team is a key advantage; he has already assembled an impressive group of industry specialists, expert advisors, key employees, and partners, all of whom have provided tremendous advice and support.

Savoia represents an extraordinary opportunity for investors. The economics are particularly compelling for three reasons: Vertical integration means Savoia will buy beans rather than chocolate, increasing already generous margins on confections; consistently strong sales for two very-high margin items:  coffee and liquor; and very efficient real estate utilization due to opening hours extending from early morning to late at night.