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Concept, Market, and Design

Concept, Market, and Design. Chef Scribner Food and Beverage Operations The Art Institute of Seattle. The Trinity of Design:. Concept. Target Market. Location. Restaurant Concept. Getting your concept down :. The focal point Relates to image you want to project

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Concept, Market, and Design

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  1. Concept, Market, and Design Chef Scribner Food and Beverage Operations The Art Institute of Seattle

  2. The Trinity of Design: Concept Target Market Location

  3. Restaurant Concept

  4. Getting your concept down: • The focal point • Relates to image you want to project • Designed to interest a certain group of people • Brief: 2 bust stops; 30 second phone call • Think of how a guest would describe a restaurant

  5. Thinking about concept • What does dining room look/feel like? • Formal vs. café service? • What types of people will come? • Is it quick casual? Midscale casual? Fine dining?

  6. Examples • Taco del Mar: Mission Style Burritos • El Gaucho: All Prime Steakhouse • Ponte Seafood Grill: Fresh Seafood by the Bridge • Tilth: Organic and Wild New American Cuisine • Tamarind Tree: Provincial Vietnamese Cuisine

  7. Restaurant Market

  8. Market: • Different from location or neighborhood • It is your niche: filling a vacuum • What’s being done, what’s not being done?

  9. Market: • Non-destination • No one outside of that neighborhood is going to go there • Neighborhood pretty much defines it N

  10. Market: N Music • Murphy’s Irish Bar • You’ll get the neighborhood people, plus since it’s a little upscale, it will bring in a few outsiders Irish

  11. Market: Irish N • What if it’s the ONLY Irish bar in the region? M

  12. Market: Desti-nation N • Destination restaurants: I.E. Rover’s • Their only competition is Café Juanita, Campagne, the Herb Farm…even though those places aren’t even in the neighborhood! M

  13. Examining Target Markets: • Who does El Gaucho attract? • Who does Pyramid Ale House attract? • Who does Tamarind Tree attract? • Who does Monsoon attract?

  14. Tying together concept, target market, and food: • Theme must carry all the way through. • Casual restaurant=casual chairs and casual food

  15. Tying together concept, target market, and food: • Must be a compelling reason for them to visit Great wine list Great beverage list Great décor Great view Amazing service

  16. Restaurant Mission Statement

  17. Purpose: • Focuses the energy of management • Provides direction for employees • Defines relationships with vendors • May describe values that management will endear

  18. Offers more detail than the concept statement. For instance: • Kinds of food offered • Atmosphere in which the food will be served • The target market served • Sustainability/organics/etc

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