Concept development is more of an art than a science - a process of looking at an operation to see what's not there! It involves determining the strengths and weaknesses of the existing layout and equipment package. It concerns the competitive climate and determining what is going on in the minds of the market. Concept development involves creating a clear, consistent image for the restaurant that will draw the public and that is within the ability of the operator to deliver.
Particularly when "recycling" an existing operation, effective concept development requires the ability to come up with a workable solution that makes the best and most economical use of existing facilities. This sort of project usually involves budgeting, menu development and the preparation of financial projections. Often it involves layout/design of the restaurant. Occasionally, the work even includes supervision of construction and management of the transition from the old concept to the new one.
Many concept development projects start as operations troubleshooting engagements, expanding in scope when an approach is identified which can make a major impact on the sales and profitability of the restaurant.
Rabu, 13 Januari 2010
CONCEPT DEVELOPMENT
