There is a great deal to determine when dreaming up a new restaurant concept, so much so that the casual observer could question the very idea. Some ambitious entrepreneurs consider a market to be saturated with cookie-cutter establishments that are all much of the same. To really make an impression in this crazy world and to stand out requires a different approach.
There are several fundamentals you need to determine when planning your new restaurant concept. While you may want to be very different, you will nevertheless have to choose a style of cuisine, target an average check balance for food and drink revenues, determine whether you are going to go more casual or formal and what mix of entertainment you dial in alongside innovative food and drink creations.
If you have investors involved in your project, get together with them and flesh out all their input and discussions, coming up with a consensus of opinion before you do anything else. At this stage you should also select expert input as you get second and third opinions as to whether your fundamental decisions are really correct. Go out into the market and visit successful locations and while you do not have to copy any ideas, inspiration can come from many different places.
Your unparalleled creativity is one thing, but you need to be looking at your project from the point of view of those people who live in your catchment area. The brightest new restaurant concept is no good if it won't sell to your demographic. Information is paramount at this stage as you gather and correlate your findings to make sure that you are on course.
Ideally you will have already selected the head chef for the vision you have in mind and you should get together with him to determine the menu outline. Each element of the concept must be outlined in comprehensive detail and don't be afraid to flesh out a number of different scenarios. As you narrow your choices down you will be selective before you launch.
Do you have all the necessary resources to make your new restaurant concept really work? You will invariably need specialized staff and are they available in your general locality? Remember that the more exotic your selection of raw materials, the more difficulty you may have to keep up with the demand and don't automatically assume availability of exotic food products.
Once you have narrow down your choices and you're fairly sure which new restaurant concept you're going to choose, it is time to prepare a draft of all your marketing materials. You should've identified ideal promotional avenues during your selection phase, but you know need to do a dry run by composing the materials and/or your training manuals to ensure workability.
You can take a lot of the guesswork out of business success by ensuring an adequate amount of preparation. This is doubly so for a brand-new concept. However, there's nothing like the thrill of anticipation and the satisfaction of success when your doors opened to rave reviews.
There are several fundamentals you need to determine when planning your new restaurant concept. While you may want to be very different, you will nevertheless have to choose a style of cuisine, target an average check balance for food and drink revenues, determine whether you are going to go more casual or formal and what mix of entertainment you dial in alongside innovative food and drink creations.
If you have investors involved in your project, get together with them and flesh out all their input and discussions, coming up with a consensus of opinion before you do anything else. At this stage you should also select expert input as you get second and third opinions as to whether your fundamental decisions are really correct. Go out into the market and visit successful locations and while you do not have to copy any ideas, inspiration can come from many different places.
Your unparalleled creativity is one thing, but you need to be looking at your project from the point of view of those people who live in your catchment area. The brightest new restaurant concept is no good if it won't sell to your demographic. Information is paramount at this stage as you gather and correlate your findings to make sure that you are on course.
Ideally you will have already selected the head chef for the vision you have in mind and you should get together with him to determine the menu outline. Each element of the concept must be outlined in comprehensive detail and don't be afraid to flesh out a number of different scenarios. As you narrow your choices down you will be selective before you launch.
Do you have all the necessary resources to make your new restaurant concept really work? You will invariably need specialized staff and are they available in your general locality? Remember that the more exotic your selection of raw materials, the more difficulty you may have to keep up with the demand and don't automatically assume availability of exotic food products.
Once you have narrow down your choices and you're fairly sure which new restaurant concept you're going to choose, it is time to prepare a draft of all your marketing materials. You should've identified ideal promotional avenues during your selection phase, but you know need to do a dry run by composing the materials and/or your training manuals to ensure workability.
You can take a lot of the guesswork out of business success by ensuring an adequate amount of preparation. This is doubly so for a brand-new concept. However, there's nothing like the thrill of anticipation and the satisfaction of success when your doors opened to rave reviews.
About the Author:
Author Jose L Riesco shows you the best methods for getting more visitors to your restaurant at www.myrestaurantmarketing.com. Find out about your new restaurant concept here.
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