About the sponsors
Chapter 1 Develop
Chapter 2 Design
Chapter 3 Deploy
Restaurant development is much more than a concept name and logo. To have a concept that resonates with customers, every aspect of the restaurant must come together to create a clear, concise experience.
The challenge for operators is to develop a strong concept that portrays an authentic dining experience across all channels of consumer and operational touchpoints. From the architectural design to the menu, marketing strategy and operational components, an integrated approach will be what's needed for success.
With annual sales expected to reach $631.8 billion this year, consumers still value their relationships with away-from-home eating establishments.
And while consumers' view of the national economy has worsened over the last year, optimism prevails in regard to their personal financial situations, according to the latest research from the National Restaurant Association. To reach those consumers, restaurant operators need to tailor their food, service and marketing plan to the kind of diner they want to reach.
Restaurant development starts with a good idea. But what happens after that idea is put on paper, and where do potential restaurant entrepreneurs go from there?
What does the menu look like? How does branding fit in and what about the interior design? Then, there are the elements of operations, marketing and supply chain management in order to maintain long-term growth.
This mini-guide, sponsored by Dallas-based Vision 360 Design, provides an overview of how operators can take a cross-functional approach to restaurant development. Whether it's starting a concept from scratch or rebranding an existing establishment, the use of cross-functional teams can make the difference between a restaurant that presents a holistic experience or one that leaves customers hungry for more.