Developing Restaurant's Concept

It is important to have a dynamite concept. At the same time it is crucial to have a suitable one.

By concept,I mean the overall vision of the menu,what we will serve,Our services,How and who will do it? The ambiance of how the facility will look, And what impression it will make on the customers the first time they come in and repeatedly thereafter.

Finally how we will treat our customers and what impression will they carry home of us. For this restaurant to work effectively, It is very important that all these elements work together.

1. The concept be as unique as possible to separate you from the competition.
2. The dining concept is developed directly with the theme in mind and is incorporated into it immediately.
3. It must be easy to recognize and understand.
4. All elements of the system are aimed at customer service, satisfaction and perceived      value.
5. The food should be designed to be prepared in a timely manner reflecting the type of service
6. The food should be presented to the customer promptly and in an appealing manner. 

Unless we have made a comprehensive study of design, it is crucial that when this is ready to be presented to the public, the restaurant's appearance and how the food is prepared and delivered should fit together so as to reinforce one another.

Featuring the Chef is recommended as he is the main key in every success of any restaurant venture I've ever known,what he does,where he is trained and above all he is the leader of the team. 

The set up and how the restaurant will be decorated is vital in creating the ambiance,If we are dealing with an Italian Restaurant, there should be huge bottles containing infused olive oils with herbs and spices,ceramic vases with dried leaves and flowers and maybe the presence of ornamental plants inside the restaurant, Olive tree is a good example. 

The Menu should be good, simple and short especially in the opening or launching for at least on its first six months of operation. 

Below is a Menu sample applicable to a mediterranean restaurant

SOUPS

• Vegetable soup  
• Fresh Seafood in hot clear broth 
• Three Mushroom cappuccino

SALADS

• Grilled mushrooms, mesclun, shaved parmesan & reduced balsamico 
• Herbed mesclun composed of rucola,young crunchy lettuce & herbs  

With choices of toppings; grilled chicken breast,grilled garlic prawns, 

deep fried goat cheese, crumbled blue cheese

FISH & CRUSTACEANS   

• Grilled lobster tail & Mushrooms ravioli 
• Seabass in Papillote with seasonal vegetables
• Grilled garlic prawns on lemon risotto

MEATS

• Braised veal shank, garlic potatoe mash
• Panfried Duck breast al balsamico, Red wine spaghetti & shaved parmesan 
• Herbed Chicken stew,Rosemary Foccacia
• Adana Lamb Kebabs,potatoe & onion salad
• Grilled prime T bone steak at your cooking option 

DESSERTS

• Tiramisu
• Orange Panna Cotta 
• Polenta shortcake with raisins and home made lemon ice cream  
• Lemon & ricotta Tart
• Warm chocolate tart 

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