There are many reasons why a restaurant owner may decide it is time to reconcept their restaurant. Age of the restaurant, new food trends, shifting demographics, new competition, new ownership or simply it is time to update and improve on the old concept.
Typically, a new restaurant goes through a seven year cycle. The first five years usually encompasses a steady increase in popularity and revenues, leveling off between years six and seven before an eventual decline. There are exceptions to this rule of course, on both sides of the equation but the seven-year span is often the case.
So you now decide it is time to reconcept. What does that mean exactly? A new menu of course and that may dictate one or two new pieces of kitchen equipment, a new ‘mise en place’ prep arrangement and cooking station reallocation. Menu costing certainly comes into play here as well. How about the decor? Does the existing look fit your new image or are new table tops and wall art needed to complete the concept?
All of these considerations could range from a minimal investment of capital and expertise to a significant infusion of cash and the hiring of outside consultants and designers. Again, there is a broad range of options to be considered and you must decide how extensive you want your reconcepting project to be.
A proven restaurant consultant can be an invaluable resource in the reconcepting process. They can assist you from the initial concept brainstorming sessions all the way through the purchasing and installation of kitchen equipment, interior design, menu costing and, most importantly the training of your staff.
If this seems like a daunting and expensive undertaking, it need not be. Hiring a professional restaurant consultant can result in significant cost savings, a smooth and timely execution of the process and more importantly leaving your sanity intact.
For more information please visit our website at www.thealdierigroup.com or call our office at 661-799-7876. Ask to schedule a free one-hour consultation.