A viable restaurant concept offers an original and generous menu that is well ranged among competitors, suited to customers’ expectations and profitable. Location has been judiciously chosen to fit within the concept in terms of available surface and in order to meet financial feasibility conditions. Cost of premises and rent are negotiated in the best possible way. You don’t need an expensive restaurant. All construction and facilities works are done within the feasibility framework. Welcoming your customers and stimulating your teams become your primary motivation. Your banker keeps a smile on his (her) face when he (she) sees you.