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


Department
Hospitality and Tourism Management
Course Code
HTD 500
Professor
David Martin
Chapter
5

This preview shows half of the first page. to view the full 3 pages of the document.
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:
Longevity
Consistency
Maintaining success over time
Adjusting to meet changing demands
Implement systems and procedures to
ensure consistency
Each day must be as successful as the
day before
Market Appeal
Expandability
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
Broad customer appeal
Consistency of quality & service
operating systems and management
procedures
Strong foundation = room for expansion
Winning concepts help the restaurant w/securing a lease & obtaining funding from a bank
During development phase, a well-conceived business plan is produced
Concepts tell a story of:
Development
Individuality
Commitment to service
Proper management principles
How it will win
Fundamental questions:
How many patrons will I need to serve?
How often?
What price do we implement to meet the overhead and make a profit?
Winning concept operators consider these questions:
What Size Should my Restaurant be?
Depends on the fundamental questions
Goal is to maximize number of patrons one can serve with the smallest and most efficient
back-of-house possible
Will the Restaurant Have a Bar?
Consider the percentage of sales that will derive from alcoholic beverages
Will it primarily be a restaurant or a bar?
What impact will smoking have on the proximity of the bar to dining areas?
How Much Parking will be required?
Different jurisdiction require certain minimum parking
Normally expressed by number of cars per 1,000 sq. ft. of restaurant/bar space
For every 1,000 sq. ft., it may require 8-10 spaces or as much as 20
Where Should my Restaurant be Located?
Two things to be mutually exclusive:
1. Space and utilities are affordable
find more resources at oneclass.com
find more resources at oneclass.com
You're Reading a Preview

Unlock to view full version