Hi Everyone,

Once even a glimpse of an idea fall in your mind to open your own restaurant it is not easy turning a blind eye. Wherever you go, you start observing the space as if it is your own. Checking out the interior, analysing the menus page by page and following the staff as they are on their duties. Either you are in the restaurant business or not, the more you think about it, the more you are captured by its spotlight. Although it may seem like a fun and easy task to accomplish, there are a lot of musts when it comes to owning a successful restaurant business. Feel Culinary has a step by step solution to the mind boggling restaurant opening thrill. All the research and the branding is solved in Phase I, the Construct. Interior feel, materials, lighting… and the cuisine, menus, the food, drinks are carefully balanced with the concept in phase II, Content. Finally with every physical aspect created in phase III, Operation, the staff and every other topic related to operations are brought to the level of a fully functional restaurant.

PHASE I – CONSTRUCT

– Target Customer Tendencies

Eating hours, hours spent in restaurants, budgets, income.

– Regional Needs

Number of businesses, concepts, working hours, occupancy rates, price strategies.

– Investor Needs

Food and beverage preferences, likes concepts, habits, food and beverage budget, price/performance limits.

– Investor Budget

– Physical Conditions

Size of venue, ceiling height, floor count, facade, natural light, wiring and plumbing, heating and cooling, shaft, restrooms.

– Identifying Concept

Creating a mood board with respect to information

– Creative Agency

– Architect

PHASE II – Content

– Brand Identity

Name, colors, style, logo, vision, mission, font, emotion and feel, staff appearance.

– Architectural Design

Interior design, placement, capacity, surfaces, restrooms.

– Evaluation of Shaft Systems

– Fuel Preferences

– Placement and Needs of Wiring and Plumbing

– Planning Heating and Cooling Systems

– Customer Road Map

Planning flow on customer perseption, sense management.

– Menu Planning

– Restaurant Flow Design

Places and direction of movement for customers and staff. Optimized placement of furniture and equipment.

– Furniture

– Equipment

Exact acquisition of needed equipment.

-Delivery

Courier, bike and equipments, design and supply of delivery materials, delivery systems.

– Information and Support on Permits

Permits, licences, warrants and certification help.

PHASE III – Operation

– Kitchen Flow and Layout

Productive work organisation with menu, equipment and staff.

– Hall Flow and Layout

Optimised layout with accurate placement, staff hiring and assignment.

– Delivery

Integration softwares, entrances and exits, delivery locations and pricing.

– Assignments and Checklists

Unique duties and responsibilities for staff.

– Daily Organisation

Planning and designing productive work routines between opening and closing hours.

– Menu Ingredient Supply

Organising daily, weekly, monthly and yearly supply of goods and planning suppliers.

– POS Systems

Stock and cost management, financial reports, sales reports, checks, kitchen order management, waste management.