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Concept Development

Notes for convept development

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hana niaz
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20 views

Concept Development

Notes for convept development

Uploaded by

hana niaz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Concept Development – Primary Drivers:

Concept development focusing on ;

inspiration:

1. Family: Inspired by family traditions, recipes, and a desire to create a


welcoming, home-like environment.
2. Travel Experiences: Drawing inspiration from diverse cuisines and
unique dining experiences encountered during travels.
3. Sharing Experiences: Creating a space for people to gather, connect, and
create memorable moments through food and hospitality.
4. Curating Elements: Using creativity to select menu items, decor, and
service style that work together for an enjoyable dining experience.
5. Achievement and Identity: Striving for success by establishing a distinct
identity that sets the restaurant apart from others in the market

operational module

1. Bar: A place serving primarily alcoholic drinks, often with a limited food
menu, for socializing.
2. Bistro: A casual eatery offering simple, hearty meals in a cozy setting,
often using local ingredients.
3. Buffet: Dining style where customers serve themselves from a variety of
dishes displayed at a fixed price.
4. New Age/Progressive Food: Innovative dining experiences pushing
culinary boundaries with modern techniques and unique presentations.
5. Fast Casual: A mix of fast food and casual dining, offering higher-
quality food and atmosphere without full table service.
6. QSR (Quick Service Restaurant): Fast food establishments offering
quick, convenient meals typically ordered at a counter or drive-thru.
7. Fine Dining: Upscale restaurants known for high-quality food, elegant
ambiance, attentive service, and often requiring reservations.
8. Food Truck: Mobile kitchens serving food at various locations,
specializing in specific cuisines for convenience.
9. Cloud Kitchen: Facilities preparing food specifically for delivery or
takeaway orders, operating multiple restaurant brands from one location.
10. Pop-up: Temporary dining spots appearing for a short time in unique
locations, offering special menus or collaborations.
11. Food Processing Units: Facilities processing raw ingredients into
packaged food products for distribution and sale.

the selection of cuisine

1. Selection of Cuisine: Choose the type of food and cooking style for the
menu, such as Italian, Mexican, Asian, or fusion dishes.
2. Specialty Equipment: Identify and acquire specific kitchen tools needed
for the chosen cuisine, like pasta makers for Italian food or woks for
Asian dishes.
3. Workflow Planning: Organize the kitchen layout and processes to
maximize efficiency in food preparation, cooking, and serving.
4. Ingredient Sourcing: Manage the supply chain to ensure consistent,
high-quality ingredients for the menu items.
5. Problem-Solving: Anticipate and address challenges in ingredient
sourcing, kitchen operations, and customer expectations to ensure smooth
restaurant functioning

These components are essential in defining the culinary direction and


operational requirements of a restaurant. They ensure that the selected cuisine is
executed well, with the right equipment, workflow, ingredient sourcing, and
problem-solving strategies in place to overcome any obstacles that may arise
during restaurant operations.

service style

1. Space Allocation: Dividing the restaurant space to accommodate seating,


kitchen, bar, and service stations efficiently.
2. Service Design Support: Designing the layout and decor to match the
chosen service style (casual, formal, buffet, counter) and enhance the
ambiance.
3. Customer Experience: Prioritizing customer comfort, atmosphere,
cleanliness, and service quality to create a positive dining experience.
4. Service Stations and POS Placement: Strategically positioning service
areas and POS terminals for efficient customer interaction and order
processing.
5. Workflow Optimization: Organizing operational flow to ensure smooth
movement of staff and food from kitchen to dining area, defining roles
and communication paths for efficiency.

In essence, service style involves creating a welcoming and functional


environment that enhances the overall dining experience for customers, while
also ensuring that staff can efficiently deliver food and services. Planning these
aspects carefully contributes to the success and reputation of a restaurant.

space validation and scalability

1. Balanced Space Distribution: Divide restaurant space effectively for


kitchen, dining area, bar, and service stations to optimize flow.
2. Space Allocation Based on Importance: Ensure each area has adequate
space based on its importance and interaction with other functions.
3. Easy Model Replication: Design layout and operations for easy
replication in multiple locations by standardizing layouts and procedures.
4. Standard Operating Procedures (SOPs) for Consistency: Develop
clear procedures for tasks to ensure consistency and establish minimum
requirements for scalability.

In simpler terms, space validation and scalability involve efficiently using


restaurant space, ensuring each area supports the overall operation, making the
restaurant model easy to duplicate in multiple locations, and establishing clear
guidelines and procedures for future growth and expansion. These
considerations are important for ensuring that the restaurant concept can grow
and adapt while maintaining quality and consistency across different sites or
iterations.

financial framework
1. Estimate Correct Budgets: Determine accurate startup and operating
costs, including equipment, rent, salaries, ingredients, and marketing.
2. Categorize Expenses: Classify expenses as essential (must-haves),
desirable (enhancements), or luxury (optional) to prioritize spending.
3. Plan ROI: Evaluate potential returns by comparing revenue to expenses
to ensure profitability.
4. Maintain Contingency Budgets: Set aside extra funds for unexpected
costs to ensure financial stability.
5. Emphasize Cost Savings: Focus on efficient spending to maximize
profitability by minimizing unnecessary expenses.
In summary, the financial framework involves accurately budgeting expenses,
prioritizing spending based on necessity and impact, forecasting returns on
investment, maintaining reserves for emergencies, and emphasizing the value of
cost-saving strategies to maximize profitability and financial health of the
restaurant business.

Operational capability and feasibility

1. Addressing Operational Challenges: Solving problems with efficient


systems and processes.
2. Ensuring Feasibility: Making sure the chosen operation is practical and
achievable.
3. Assessing Workforce Ease: Evaluating staffing needs and availability
for smooth operations.

Selling Experience

1. Emphasis on Customer Experience: Focusing on creating


memorable experiences for customers through food, ambiance, and
service.
2. Delivering Intended Experience with Resources: Ensuring that
the restaurant's design, menu, and service align with the intended
customer experience, using available resources effectively to
deliver on that promise.
In essence, selling experiences involves prioritizing customer satisfaction and
ensuring that the restaurant's offerings and operations consistently deliver the
desired experience within the constraints of available resources.

Local influences customs and sentiments

1. Respect Local Customs and Sentiments: Always honor and respect


local traditions, customs, and sentiments to avoid conflicts and foster
positive relationships within the community.
This means being mindful of cultural practices, dietary preferences, and social
norms in the local area where the restaurant is located. By embracing and
respecting local customs, restaurants can create a welcoming and inclusive
environment that resonates positively with customers and contributes to long-
term success.

legal considerations

1. Obtaining Statutory Approvals: Adhering to all regulatory


requirements and obtaining approvals from relevant government agencies
for construction, health and safety standards, fire safety, and
environmental regulations.
2. No Shortcuts: Avoiding shortcuts or bypassing legal requirements to
maintain compliance with laws and regulations, which can protect the
business from penalties and legal issues in the long run.
Compliance with legal obligations is essential for the smooth and lawful
operation of a restaurant, ensuring the safety of customers, employees, and the
community while maintaining the restaurant's reputation and credibility.

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