What is Restaurant Concept? How to Create a Concept?

Coord. Chef Ahmet ÖZDEMİR

 

Today, restaurants with different standards direct the gastronomy world within the possibilities they have. Both summer restaurants, winter restaurants, city restaurants that work for 12 months or modern chef restaurants are also developing new concepts unique to them.

 

So what is the concept? First of all, let's look at the word meaning of the concept:

 

The concept was translated into Turkish from the French language. The dictionary meaning of Konsept is "concept" in Turkish. It also means style, understanding, opinion, thought. To me the word "style" sounds closer to the concept.

 

The concept includes innovations in terms of style used not only in restaurants but also in every profession and business line. Today, these innovations appear in many different meanings and forms, and they do not have any standard.

 

What is Restaurant Concept?  How to Create a Concept?

 

If I have to open the concept word a little bit, I can almost say that the sky is the last limit in this business, there is no nerve. You can add as many innovations as you can think of, as much as you can imagine. I can say that your standards in your new concept, that is, your style, are your imagination.

 

Here The "Main Matter" And The Difficulties And Attention Begins Here !!!

 

* To be able to maintain the standards you have set in your restaurant that you have just opened or want to make changes!!! 

* To be able to protect the quality you have put in connection with your concept!!! 

* To be able to comply with the rules you have determined in your business, first yourself, then your staff and then your guests!!!

* To ensure that important decisions taken together as management are not disturbed by the authorized or employer alone.

 

By the way, I said a guest… Because there is no "customer" understanding in the food, beverage and accommodation industry, there is a "guest" understanding!!!

 

What is Restaurant Concept?  How to Create a Concept?

 

In order to be successful and permanent in the gastronomy sector, you will welcome people who come to your restaurant like guests who have come to your home, so you should pay attention when determining your system related to these rules, and therefore, you should see at least 3 steps ahead of "everyone and what may be positive or negative" in your new restaurant so that you can shoulder the income and therefore the profit. and you need to be prepared by calculating. 

 

It's not important to set the rules, it's important to follow the rules!!! 

 

Do not forget that everything in the food and beverage industry is interconnected. Restaurant Concept design brings your style standards, your standards bring quality, and follow-up brings success and profit. Now , when opening a new restaurant (or restaurant chain), remember that your concept is the style that you or your company have determined. 

 

In order to better explain my personal thoughts on this subject, I will try to state them as one-sentence questions.

 

* What should be the concept of the restaurant I will open?

* What concept should I use to make my new restaurant one of the best in the city?

* Could the food concept and the architectural concept of my new restaurant be different?

* Which kitchen concept should I apply to make it the best restaurant in the city?

* Should I create a chain brand infrastructure so that I can have a successful restaurant?

* How much does it cost to create a concept in restaurants?

* Do I need restaurant consultancy to have a successful restaurant ?

* If I am successful in this job, can I sell my brand to other cities?

 

What is Restaurant Concept?  How to Create a Concept?

 

* How should I choose the food menu to open a permanent restaurant?

* Which international cuisines should I use to have an elite restaurant?

* Should I use a menu containing local delicacies to open a restaurant where white-collar employees can come?

* What does concept creation in new restaurants have to do with earnings?

* What kind of tables and chairs should I use in a restaurant where I can provide organization , activity banquet menus and group meals in my restaurant?

* What is the connection between restaurant decoration and restaurant concept?

* What does the ambience of the restaurant mean? 

* What does the concept have to do with restaurant food presentations?

* Will I serve both lunch and dinner in my new restaurant?

* How big of a restaurant do I have to be to be the best restaurant in town?

* Should I appeal to businessmen and banquets and protocol dinners in my new restaurant?

* When I ask how to open a new restaurant from the very beginning, should I get food and beverage consultancy in order to have a successful restaurant ?

* When opening a new restaurant, should I write the restaurant management circular and the rules about the restaurant concept?

* How can I find someone who will give vocational training to all my staff who will work in restaurant departments?

* What is required to conduct a unique Concept Research for a permanent restaurant?

* Should I determine the architectural concept by considering the sample restaurant menus of my new restaurant?

 

What is Restaurant Concept?  How to Create a Concept?

 

* Is there a relationship between the food menu and the architectural concept?

* With the new restaurant management , should the kitchen management and my employees be given concept explanation and training?

* Do the interior design and exterior design of the restaurant have to be similar?

* What should the name of my new restaurant be?

* Is there such a thing as restaurant concept consulting ?

* Is there a connection between the location of the restaurant I will open and the concept?

* Should there be a connection between the name of the restaurant I will open and its concept?

* How much should the decoration and ambiance stand out in my new restaurant?

* How much budget should I prepare when opening a new restaurant?

* Is there a calculation of the budget with the restaurant concept?

* How should I locate my new restaurant?

* Should I open a summer restaurant or a winter restaurant?

* Can I make changes in my new restaurant such as seafood concept, steakhouse concept, family restaurant concept, ethnic restaurants, local restaurants concept?

 

What is Restaurant Concept?  How to Create a Concept?* How many staff should I employ in my new restaurant?

* Can I overwrite the existing concept in my new restaurant with another brand?

* What does the restaurant concept have to do with the food and beverage menu?

* Should I consider the concepts of exemplary restaurants in order to open the best restaurant in the city?

* What should I consider when determining the concept for my new restaurant?

* What does the restaurant concept have to do with the supply chain?

* Are shopping malls important for new restaurants?

* Do I need culinary consultancy to have a successful restaurant ?

* Should my restaurant be by the sea?

* What are the advantages of opening a restaurant on the beach?

* How should I reflect the concept of my new restaurant?

* How profitable is a restaurant that is always open in summer and winter?

* What are the issues that I will pay attention to when determining the concept of the restaurant I will open?

* Does the concept have anything to do with success?

* Could the restaurant concept have anything to do with earning more?

* How important is interior and exterior architecture when creating my new concept ?

* Do guests pay attention to show off in my new restaurant?

* Will the gastronomy consultancy for my new restaurant have any impact on my business?

* Is the show of the restaurant important?

* Does quality have anything to do with cost?

* How should the concept be chosen to open unique restaurants in the city?

* What is the most important feature of a restaurant?

* Should there be a connection between the restaurant concept and the fixtures?

* Should I consider the concept when choosing plates and cutlery?

* How should I choose the serving sets while creating my restaurant concept?

* Does the restaurant concept have an importance in promotions?

* How important is the concept for a restaurant?

* Can I apply fusion cuisines in the restaurant menu?

* How should I find food names that will reflect the concept of my new restaurant?

* I wonder if my business will be better if I also provide cafe service in my vip restaurant?

* What should I do so that business people come not only to eat but also to have a drink and talk business with their guests?

 

Please call my contact information to have information about "Restaurant Concept Consulting" in the field of "What is Restaurant Concept? How to Create a Concept?" in International and Intercontinental Restaurant Consultant and Culinary Consultancy...

 

" What are the Types of Restaurant Concepts ? You Can Read the Article on Restaurant Concept Examples "

 

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