Conceptualization and creation of a restaurant brand

We work together on the emergence of a restaurant brand that stands out advantageously from the competition. Its offer becomes obvious to deploy.

All aspects of a concept creation are treated in a creative, caring and methodical way, from thought to concrete realization.

Conceptualization

Definition of the vision, the ambition, the values and of principles of action
Study of conceptual restaurant trends in France and around the world
Definition of the concept and of a range of products and services

Study of acquisition opportunities

Planning (zoning) of storage, production and service spaces
Assessment of acquisition opportunities (return on investment)
Study of the tourist, industrial and commercial panorama in the targeted area
Study of the restaurant offer in the targeted area
Diagnosis and evolution of customer demand

Creation of food and beverage offer

Elaboration of the restaurant menu or menu board
Carry out of culinary production workshops
Creation of recipes technical sheets

Management

Planning of human resources needs, definition of job descriptions and calculation of forecasted payroll
Realization of the business plan and search for financing
Recruitment, integration and training of employees
Set up of ideal delegation conditions
Establishment of work processes in the kitchen, in the dining room and at the counter
Supervision of recruitment, training and integration of staff

Scheduling of tasks

Establishment of a marketing plan and supervision of the commercial action
Scheduling of tasks until restaurant opening
Support and consulting during opening time of restaurant

Would you like NEO Engineering to help you create the concept of a restaurant ? Contact us now !

NEO Engineering

34 avenue des Colonnes
F-13008 Marseille
+33 (0)4 91 71 35 82
contact@neoeng.com