HTD 500 Chapter 5: ARTICLE 5 HOW TO DEVELOP A WINNING RESTAURANT CONCEPT

• School: Ryerson University
• Department: Hospitality and Tourism Management
• Course: HTD 500
• Professor: David Martin

Document Summary

Article 5: how to develop a winning restaurant concept. Set specific goals and decide on ways to measure success. 4 distinctive characteristics that constitute a winning concept: Implement systems and procedures to ensure consistency. Each day must be as successful as the day before. Needs to have points of difference enabling the restaurant to dominate their niche market. Be the first place a customer thinks of when dining out. Consistency of quality & service operating systems and management procedures. Winning concepts help the restaurant w/securing a lease & obtaining funding from a bank. During development phase, a well-conceived business plan is produced. Goal is to maximize number of patrons one can serve with the smallest and most efficient. What size should my restaurant be? back-of-house possible. Consider the percentage of sales that will derive from alcoholic beverages. Normally expressed by number of cars per 1,000 sq. ft. of restaurant/bar space.