Restaurant Concept and Clarity

I travel a lot and I don’t waste my time to stay hotel room watch television. As I try to visit as much as local eatery ,?restaurant, souk, bazar, spice market, bar possible.

Spice marker is always my first priority as I believe spices are part of human civilisation. Food is need and spices are luxury in everyday life.

Spices?were the first?food?ingredients in human civilisation capable of motivating men to embark on near impossible maritime voyages to undiscovered lands. one of the most common spice Nutmeg has a very interesting history, dating all the way back to the 1st century A.D. It was a treasured spice,? consider high currency for trade like US Dollar now. and was even the cause of war; the Dutch conquest the Banda Islands, which ended in a massacre, to monopolize the nutmeg trade.

Saffron, Vanilla and Mahlab are still very expensive food ingredients .

I find most of ?the restaurant they don’t have a clear concept of their restaurant. I’m not talking about the kind of food they do . I’m talking about the entire atmosphere of their restaurant.

Everything you do within your restaurant should support your concept.

If you don’t have clarity when it comes to your concept, it can be difficult to provide a strong atmosphere to your customers.

Some place they have good food but not the environment and some place they have good environment but not the food. This means they may enjoy the food but may not feel comfortable in their surroundings vice-versa.

Recently I was in one of the best place, surrounding was superb , location and 360 degree view to city, roof top , staff were really good but not the food.

Also I been so many place food were supper good but not surrounding and server does know basic menu, ingredients.

You need to take a good look at your restaurant. be yourself as customer.

Think about the following areas in order to establish your concept:

The type of food you serve with depend on your location

Like airport or near by train station it has to be fast, economical and moveable food.

The ambiance of your restaurant

should suit type of food you serve, service and plating.

The type of service you offer

Most of the case we have to wait so long to get starter and as soon as starter come whole main course will come. There should be something to offer as soon as guest seated in table. it can be simply Olive oil and breads , some marinated olives , poppadum , prawn cracker .

The vibe you want to give your guest diners

All of these areas need to be addressed in order for you to truly have clarity of concept.

Once you have a strong concept, you need to make sure everything implemented and all of stakeholder follows from end to end.

Your hosts and servers are a reflection of you and your restaurant. You may know what your concept is, but if they don’t, how are they going to provide the right kind of service?

A full belly is great, but will it be enough to have them return over and over again? You want to make sure they have something to talk about once they leave.

Guest are your brand ambassadors. word-of-mouth is the most effective form of marketing