Restaurant Strategy & Creative Concept
A restaurant concept is what your new restaurant will be like. The idea is created even before the design work begins. Without a concept, it is impossible to give clear terms of reference for the technologist and designer; it is difficult to understand the amount of investment and the return on investment of the project.
Marketing of the project
Analysis of the premises/site;
Determination of a promising target audience;
Analysis of the competitive environment, determination of the market niche;
Positioning of the restaurant on the market: type of establishment, price category, type of cuisine and service, interior features, competitive advantages;
Working menu (kitchen and bar) with an indication of cost price, trade margin, and outputs;
Planning Solutions & Technology
Conceptual layouts of the restaurant: production, premises, administrative, office and warehouse premises, patio seating;
Arrangement of equipment and furniture;
Planning electricity, water, sewerage;
Arrangement of seats, taking into account the zoning of the place;
Staffing, management structure;
Financial Planning, Price Strategy
Determination of the average check-in different time periods;
Projected sales volumes;
Fixed cost plan;
Profit and loss plan monthly.
The idea of the restaurant, conceptual content.
Marketing training & Consulting:
Happy Hour ideas;
Digital Marketing, Social Media