Services
Follow our market analysis study with competitors for your project. We can determine the concept that suits your project and budget while ensuring short-term profitability.
Design and Market Research Phase
Definition of the culinary concept: Development of a clear and differentiating positioning (gastronomic cuisine, bistro, catering or world cuisine, etc.)
Market Analysis: In-depth study of local competition, identification of consumer trends and unmet needs of target customers.
Development of a detailed business plan: Forecasting initial investments, estimating operating costs, projecting revenues and calculating profitability.
Research and Acquisition of Locales
Location Selection: Selecting a strategic site based on target clientele, visibility and accessibility.
Assessment of premises: Verification of compliance with current health and safety standards, assessment of development potential and work to be carried out.
Negotiation of rental conditions: Definition of rent, charges and terms of termination of the lease.
Layout and Equipment
Space design: Creation of an interior design consistent with the restaurant concept, optimization of the layout of spaces (kitchen, dining room, toilets).
Kitchen equipment: Acquisition of professional equipment adapted to production needs (kitchens, ovens, refrigerators, etc.).
Room layout: Choice of furniture, decoration and lighting to create a friendly atmosphere conducive to catering.
Human Resources
Definition of profiles: Recruitment of qualified personnel (chefs, cooks, waiters, bartenders) meeting the requirements of the position.
Staff training: Implementation of initial and ongoing training to ensure quality of service and mastery of culinary techniques.
Human resources management: Development of employment contracts, definition of salary scales and implementation of a skills management system.
Procurement and Inventory Management
Supplier selection: Choice of quality suppliers offering fresh products that meet health standards.
Inventory Management: Implementing an efficient inventory management system to optimize costs and avoid stockouts.
Opening and Monitoring of Activity
Preparing for the opening: Logistical organization, staff training, communication around the opening.
Performance monitoring: Regular analysis of key performance indicators (turnover, attendance, profitability) to adjust the strategy if necessary.