Restaurant Concept

Restaurant Concept Development

A. Master Plan
1. Planned Growth (Five Years)
2. Store Standards (Prototype Facility Template), Signage Image Standards
3. Client Criteria
4. Trade Area Demographics (# of locations)
5. Locations (Company vs Franchise)
6. Franchise Development Criteria
7. Franchise Offering
B. Store Design - Objective of the Store Environment
1. EXTERIOR "First Impression" (day and night)
a. Visibility
b. Signage
c. Accessibility: automobile, walk-in
d. Parking
e. Landscaping
f. Lighting
2. INTERIOR "First Impression" (as you enter) Interior Design Atmosphere
a. Entry/Service area (queuing, signage, . . . )
b. Seating/Tables (furnishing type, capacity)
c. Interior Decor
d. Retail Products
e. Other items (day lighting, sound design system, lighting, rest rooms, . . . )
3. LOCATIONS: Real Estate
a. Site Success Factors Criteria
1. Physical characteristics, visibility, accessibility . . .
2. Activity Generators
3. Competitive Environment (direct, indirect)
b. Freestanding (new, conversions, remodel)
c. Adaptive Reuse
d. Fit-up space (In-lines, Malls, . . .)
e. Power Pumpers
4. VENDORS (new and existing) National Contracts
a. Equipment
b. Furnishings (Decor, tables, booths, chairs, . . . )
c. Signage
d. Building Equipment (HVAC, Lighting, sound, rest room fixtures, . . .)
e. Building Finishes ( products, colors, sizes, . . .)
SBLAIA - Restaurant Concept Development