Food & Beverage Concept Creation
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Some interesting F&B concepts, plenty more to choose from...
- SPORTS STREET– Click to open
- STEAMERS & NOODLES– Click to open
- 49ERS WILD WEST- Click to open
- DECADENT- Click to open
Our team will provide professional expertise and guidance for enhanced revenue generation.
It`s vital to choose an F&B concept that suits its market and clientele. It requires much research and foresight.
Research is the first step in adopting a concept. Our team always starts every project with thorough research.
Designing a restaurant space without a proper concept is certainly unwise.
Market study, location and Place
“Some may think ‘that one can start an Continental restaurant in any building; however, it does not work that way.
It’s important to understand and study the specific market, the clientele of the area, average earnings, etc.
Research should be with certain foresight, to try and get a feel of what the future trends might be .
For example, if everything in the area is fast-food casual type, there is probably a reason why there is no fine dining in the area.
One of the industry’s biggest challenges is sustainability, and that’s something that still needs to be embraced in F&B concepts. It is advisable not to go for “stereotype” concepts.
A restaurant’s aim to succeed can’t be a copy of someone else`s concept .
F&B Concept should be unique, creative and apt for the location and place.
If a place is in a shopping area, the restaurant concept should be in line with that .
Successful F&B concepts should also generate revenue from other sources e.g. outdoor catering, home delivery etc.
Certain Challenges
The place itself can be a test, many buildings have columns or concrete slabs that can’t be punctured to run ventilation. These factors can impact the kitchen layout and kind of concept it can support. E.g., a Tandoor kitchen may not work in all places.
It’s important to make sure a concept matches the market and doesn’t overshoot the market from a sophistication standpoint. Eg If the Restaurant is near Shopping Malls or stadiums, you should be clear on what the concept should be.
Another challenge may be availability of local labor.
Menu pricing is one of the most important things to consider as well. This is the main selling tool. Competition analysis, recipe costing, food cost control is vital. Wrong price point could result in the product not selling.
Customer Delight
There is no single perfect concept, it can be wrong concept for a market, a place or clientele.
Professionals involved in the project and Owners, should be perfectly aligned and this will give the best chance for success.
Even Hotels should have a distinctly identifiable Restaurant and not just a hotel Restaurant. It`s good to keep the identities separate. The restaurant should its own website and line for reservations in order for the venue stand out .
Having a great Chef or great food in not enough. A perfect combination of excellent food, presentation, service and building customer rapport is what will ensure repeat clientele.
Excellence is key !
If existing Concept is not working
Concept needed to be refreshed
Research the place and the menu to figure out how to improve. The chef needs to be innovative and creative.
Once a new concept is in place, it’s important to get customer feedback ,analyse comments- evaluate and take necessary corrective action.
Restaurants , Bars will constantly evolve, but that doesn’t mean one should change the concept. One should be aware of trends and be innovative. Well trained staff will make all the difference.
This will ensure being ahead of competition. It’s much simpler and less expensive to change a menu or an offering, rather than change the entire concept.
PLANNING BUDGETS & REVENUE FORECASTS.
MARCOM SUPPORT – a critical component indeed !