本案例介紹法樂琪主廚創業的故事，幫助同學瞭解一個企業的籌措心路歷程與企業經營模式的分析。首先討論餐飲業的背景以及一個主廚創業資金取得的新路歷程。接著介紹餐廳的品牌價值定位與位置的選擇與定價策略。接著在創業過程遇到瓶頸，像是餐廳林立很難建立客戶的忠誠度，市場上也出現了模仿者，並且削價競爭時，如何因應呢? 本案例將由企業經營模式與行銷策略來討論此一議題。
本文後半段個案討論的部分說明了教學目標與課程，討論問題及文中各角色介紹，也提供教學建議、板書建議及理論之分析有助於教授們教學之參考及同學們課程討論，讓同學們研究此個案後能了解創業之精隨所在，創造價值之所在。

This case introduces LES SENS chef’s entrepreneurship story to help the students understand the analysis of fund-raising of psychological process and business model. Firstly, it discusses the background of the restaurant industry, as well as a chef, whose process of obtaining the fund. Then, it introduces to the restaurant's brand value positioning, location selection and pricing strategy. Subsequently, there met with the encounter of bottleneck in the entrepreneurial process, such as difficult to establish customer loyalty with lots of restaurants, market imitators, and cut-price competition, how to cope? This case will discuss of the business model and marketing strategies. The next half of the case study has discussed to describe the teaching objectives and curriculum, to discuss various characters, the problems and the text also provide teaching suggestions, the blackboard recommendations and theoretical analysis to help the professors teaching reference and the students class discussion so that the students where can understand the essence of entrepreneurship with the study of this case, to create value lies.

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