Concept development in gastronomy – definition of terms. What is important, which components are essential and what can a consulting company do for you? Find out all about it here!
Concept development in the food service industry refers to the strategic process of creating a viable business concept for a food service company. This concept forms the basis for market positioning, the customer experience and the company’s business orientation. A well thought-out gastronomy concept addresses all aspects that are decisive for the success of a gastronomic establishment – from the choice of food and pricing to the ambience and design through to the selection of staff and suppliers.
To be successful in the hospitality industry, the following components are essential:
Market and target group analysis: A detailed analysis of the market situation and target group is crucial in order to align the offer with the needs of the customers and stand out from the competition.
Development of the USP: The unique selling proposition makes the concept unique and is crucial for customer acquisition and retention.
Design and ambience: The visual concept and atmosphere of the restaurant must be both inviting and congruent with the brand and the offer.
Food and beverage offer: The selection and quality of the products on offer must meet the highest standards and always reflect the concept.
Economic planning: Sound financial planning, including calculations and forecasts, is essential to ensure the company’s profitability.
Vision and mission: The long-term direction and objectives of the restaurant business.
Business planning: This includes budgeting, cost management and the development of a pricing model.
Operational concept: Defines procedures and processes in the business, including kitchen management and service processes.
Marketing strategy: Planning and implementation of measures for customer acquisition and retention.
Personnel management: Recruitment, training and management of qualified personnel who live and communicate the corporate culture.
Supply chain management: Ensuring the quality and availability of goods by carefully selecting suppliers and monitoring the supply chain.
A consulting firm can provide valuable support in various phases of concept development:
Market research: analysis of trends, competitors and potential customers.
Concept development: Development of a customized concept that combines creative ideas with realistic business goals.
Design consulting: Support in designing the gastronomic experience, from interior design to branding.
Financial planning: Help with the preparation of business plans, profitability analyses and investment planning.
Training courses: Offering training courses and workshops for managers and employees.
Quality management: Advice on implementing standards to ensure service and product quality.
Consulting companies are often crucial in developing innovative and economically viable concepts that not only inspire customers but are also successful in the long term. They contribute best practices and industry-specific knowledge, which increases the likelihood of successful market entry and operation.