Restaurant Management 4 Ps, focus on product PDF

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Summary

How the product of a restaurant comes to be and the important things to think about when creating one....

Description

Restaurant Management 15.10.2019    

Place Price Promotion Product

What is Product Food

Beverages

Color

Atmosphere

Interior Design(lighting, music, offactery)

guests

Floor Plan: "Flow"

staff

Product Design of glasware, cutlery

Service

what kind of service?

Staff

Uniforms

Restaurant Concept 1. 2. 3. 4. 5.

Guiding conceptual idea (vision) Economics plan (what do I make my money on? Ex: 3 stars==beverages) Design a menu Firm grip on interior design (how concept turns into reality) Different flows of staff guests & goods

Restaurant Concept Dimensions 1. 2. 3. 4. 5. 6.

Service intensity (fine dining vs Vapiano) Long stay vs Short stay Intimacy vs Publicity (high cornered off booths or tables everyone can see) Simple vs Elaborate Open vs Closed Kitchen Design (potential smell and noise irritation) Light vs Dark Atmosphere

Mood Board    

Visual Collage but structured or presentation Ritz-Carlton style, either way A3 Creative yet realistic No need to cite

goods...