How you create successful F&B venue

What is the normal procedures usually the owner or the Hotel do to create new F&B venue:

• Get a high end Architect to design the venue.
• Assign the project to reputed interior designer
• Get a MEP consultant to produce all required design drawings.
• Hire a Kitchen consultant to get the kitchen detailed equipment list and drawings.
• Get quotations from different contractors and hire the cheapest after full round of negotiations.
• Sign a management contract for the place.
• Then Hire the Executive Chef, F&B Director and GM.
• The management team start looking for the F&B concept to use.   

This is actually how the things goes wrong. As we all know that the start should be the F&B menu. Yes definitely as you read the beginning of the F&B project should be the F&B menu. How this will reflect on the success of the project. Let us see the below sequence to create a successful F&B venue:

• Prepare the F&B menu required giving the flexibility to some modification and changes in later stages.
• From the food and beverage menu choose the required Kitchen & beverage equipment list and handled it to Kitchen consultant with the required capacity for the venue.
• From the Kitchen consultant get the required area for the kitchen.
• Give the Kitchen area requirements with the F&B venue capacity requirements with the direction for the design to serve the concept.
• Get the Architectural design in full details and pass it to the Kitchen consultant and to the interior designer.
• Get the above full package of drawings and give it to the MEP consultant to do all the required MEP.
• After all MEP drawings and specification ready these needs to be back to the Architectural final approval and avoid any conflict with any other parts of the project.
• If all the above ready get the full above packages with all the additional specifications and detailed BOQ’s and get the proper quotes from a high end contractors.
• The best is not to choose the very cheap price as well as the higher prices. You may get the middle prices to be final negotiated and get the best price after negotiation.
• Of course all of the above should be handled by a very qualified project management team.

As per the above you put in place a proper designed F&B ready to be operated.