Helpful Tips on Creating a Concept for Restaurant

Putting too much effort to satisfy everyone leaves you unable to be distinct. When you have excessive colors in your decor, too many styles of equipment and furnishings, and menu items that represent too many kind of cuisine, your customers find it harder to characterize you and recommend you.

Here’s a short list of things you can consider to keep your concept simple.

Pick two contrasting but harmonizing colors to design your concept around. You can use a third neutral color for emphasis, but refrain from unnecessary detail and too many extra colors in your scheme. To create a firm brand, you must be more than inviting, you need to be unforgettable, and that means keeping your color scheme uncomplicated. Use these colors to design your logo, signage, marketing, and to embellish the inside and outside of your restaurant.

Keep your menu small. A small menu is not difficult to control costs on, uncomplicated to prepare and order for, and easier to give consistency with. By having a small menu, your service will be faster, your food value will improve, and you’ll make more money. Keep your menu simple.

Keep your dining room simple. Smaller dining area are easier to run. If you’re planning of opening your first restaurant, avoid building a big dining area with 200 seats. A huge dining room takes a large management staff and lots of employees to take over.

Keep your market simple. Stop convincing yourself that you want all people of all statistics to support your business. By going after “everyone”, you’ll realize that you’ll end up with no one. Even if your style of cooking has mass demand, your location will control who is most likely to drop in into your restaurant. If your concept doesn’t suit the people in your area, then you don’t have a viable concept and you aren’t likely to succeed. Keep your demographic simple and focused.