THAT ONE GREAT IDEA
Just as no two restaurant concepts are the same, we’ve built our restaurant concept development consulting business on the notion that no two restaurant development plans can therefore be created with the same playbook.
Our dedicated team, vast resources, and scope of expertise allow us to develop an original playbook every time. With our end-goals always in focus, we will go above and beyond expectations to turn your restaurant concept, hospitality concept, bar concept and/or hotel concept into a reality – all while clearly defining your brand identity.
A proven foundation for all your F&B needs, our proprietary Concept Development process offers a targeted platform from which to grow your restaurant business.
From targeted market research to brand concepts and menu development to innovative operating systems and our signature Profit Architecture™ financial model to recruiting, training, and design, let our award-winning, proven Concept Development team take your concept from where it is today to opening day … and beyond!
Contact us to find out how we can help craft your Concept Development plan. We specialize in every aspect of the industry, and look forward to serving you and all your F&B concept development needs.
START UP SERVICES
Knowing how to open restaurant requires an enormous amount of knowledge and know-how that even the most experienced restaurateur or manager might find daunting. Our team has the professional industry expertise to guide you on starting a restaurant through every step, with a comprehensive checklist that covers every area from logistics to operations, and from food to front of house.
From concept to opening — we can help you take your vision and make opening a restaurant a reality. Get in touch with us today.
RESTAURANT BUSINESS PLANS
Our expertise in creating restaurant business plans comes from the fact that we are real restaurant operators. We have the day-to-day experience, combined with all our development experience, to write plans that are fact-based. Our restaurant business plans are 100% created from scratch and customized to your concept and your business.
With our team, you can avoid companies and consultants that simply churn out business plan after plan. How can they really provide fact-based plans unless they are actually opening and running restaurants and other food service and food product businesses? They can’t. We can.
We offer a collaborative process that focuses on concept development, foundational profit architecture, fact-based budgeting, and a variety of other S/H/A developed methodologies.
We are experienced at taking a concept from the business plan phase into the built environment, complete with procedural guidelines and a roadmap of the day-to-day operations.
We understand the accountability that comes with needing to have a real plan in place — in order to accomplish several goals. While raising capital and forecasting expenses should be at the top of your new concept to-do list, the actual components (real estate, budget, target customers, business model) and your vision must be balanced to create a plan that actually works.
Get in touch with S/H/A today, and see how your restaurant can benefit from a customized restaurant business plan.
Food service concepts must have a restaurant business plan that considers many factors, from revenue and expenses to overhead vs. capital expenditures, and how to maximize busy times to help cover the slower ones. Things like rent, check average and dine times, kitchen throughput, and guest count need to be considered. When developing a new concept or attempting to improve or fix an existing operation, we operate from a client perspective and use our proven S/H/A BUILDING BLOCKS evaluation to focus on the foundational math of the business venture.
The use of this signature service during the concept development phase allows us to see and balance all relevant components of your business, the brand, the ideal operating model, and the overall execution strategy to build a foundation that allows for premium profit. This process is designed to structure concepts in a way that will generate profit quickly and focus on the interest of the investors as much as your staff will focus on the interest of the guests.
BRAND FILTERING + IDENTITY DESIGN
The vision of what your food or beverage concept will be may only exist in your mind’s eye, or you may have a binder full of ideas and inspiration. Perhaps the storefront or retail space has been secured and the design and architecture are underway. What ties it all together?
There has to be be a real brand with a story or a strong message that can be packaged and sold, whether to investors, to guests or to the media. The package is shaped by a guiding principal, an organizational hub from which all other factors radiate, like spokes on a wheel. This is your brand filter. From the brand filter comes the identity of the concept, which is the visual and figurative representation of your idea.
We guide clients through this process to help them see a clear organizing principal, to define their brand filter and messaging, and lead them into identity development and design. From this process, guidelines are created and messages is written. The overarching goal is to build the foundation for your vision that binds concept, menu, and decor, and ultimately shapes the experience that your guests will have.
NEW RESTAURANT OPENINGS
A new restaurant launch requires many resources and a detail-oriented focus that can tax any team. To get through the critical opening phase, we create strategic operating structures to help get you from A to Z.
From site selection to driving guests in the door, we see the big picture. Our training templates, side-by-side support, and performance evaluations ensure a smooth opening. While our insight on vendor selection and negotiation skills help keep our clients’ bottom line on target, and ready to achieve optimum profit benchmarks by day 79.