Concept is a magical word that is not magical but never changes its place in the top three in the order of priorities in a restaurant opening. In the Turkish Language Association dictionary; it is the equivalent of concept, which is expressed as French in origin and has the contents of 1.fel, Concept. 2.Understanding, view. 3.Style. 4.Order.
When we meet an investor or investor-manager who has the idea of opening a food and beverage venue for the first time, we often have difficulty explaining the concept of concept. The reason is that a person who does not have experience in the sector cannot grasp the power and scope of this magical concept, which will determine the spirit of the entire business rather than being visible and tangible. The ideal concept for a venue must definitely be developed and created together with the architect, manager and food and beverage consultant.
The manager, in order to reach his expectations and expectations, uses his resources; The architect ensures the design and implementation parallel to the expectations and resources; the food and beverage consultant ensures the optimization of the architecture’s design and implementation parallel to the expectations and resources of the operator. In the process of optimizing the business concept, the food and beverage consultant asks critical questions for the entire business such as menu, location, target customer and expectations and finds and ensures answers to these questions.
The creation of the business concept by evaluating all the data by a food and beverage consultant together with the operator and with architectural support prevents the business from becoming a possible shepherd’s mate in chess. The support to be received from people with a kitchen or salon background in determining the concept is one-sided and mostly exhausts or destroys the business with error costs rather than learning.
The biggest mistake an investor-business owner can make is to set out without a concept or without determining a concept, with limited knowledge or experience of a person with a background in a salon or kitchen, and with so-called solutions that focus only on a very small portion of the needs of the business.
Concept; covers and structures all details and processes such as the menu, preparation and presentation of the menus, the interior decoration of the business from the entrance, solutions for the expectations and needs of the target customer group, and the flow of the process that the business will go through, directions in reaching the business and within the business, personnel and material entries and exits.
Conclusion; When you create your concept and open your business, do not overlook your competitors, watch them. Do not reduce or fluctuate the quality you have created while trying to make a profit, keep your business focused on improvement alive and live….
