Family Restaurant Concept, Mediterranean Cuisine Concept, Dinner Restaurants Concept, Restaurant Concept for White Collars, Seafood Restaurant Concept, Artisan Restaurants Concept, Meat Restaurants Concept, Ethnic Restaurants Concept, Fast Food Restaurant Concept...
Restaurant Concept Consulting...
Coord. Chef Ahmet ÖZDEMİR
One of the new trends in gastronomy is the restaurant menu design and the efforts to create Restaurant Menu contents, as well as the comments made by the regulars about how the related designs fit the restaurant concepts or how much they reflect the true identity of the restaurant.
After the pandemic, gastronomy researches made according to New Food Trends & Restaurant Trends in 2022 have already started to be applied in food, beverage and accommodation sector businesses. Even the restaurant businesses of the years have abandoned their old habits and adopted new restaurant trends in 2022.
In the research I conducted before writing this article, I saw that some gastronomy and restaurant management experts, who are considered as experts in the subject, unfortunately wrote the menu design and menu content creation criteria as if they were a similar topic.
Especially if I have to specify at the beginning of my article, what does menu design mean? What does menu creation mean? I will try to explain. In fact, the restaurant food menu from the main theme is the essence and owner of the main detail and source of the restaurant concept.
Restaurant Menu Design is a Field of Expertise Containing Graphics and Design.
Today, determining the types of dishes to be found in sample restaurant menus is a separate area of expertise, as well as a subject that requires different virtues in the field of menu consultancy. The common meeting point to be considered in both is the restaurant concept.
Restaurant Menu design and restaurant menu contents are directly related to the restaurant's service
Concept Examples, food concept and concept design.
In fact, if I go to the root of the matter, before you do anything from scratch, the moment you decide to open a new restaurant, the restaurant menu should be decided without even making the new restaurant budget (construction) and restaurant opening budget. After the gastronomic research in your area, the food that you want to sell and the services you want to sell will form your concept.
Because all restaurant concepts will be a source because they will be related to the food types in the restaurant menu. The more solid your basic source is, the more others can be reproduced, taking into account the restaurant menu contents.
If I need to give some examples on this subject;
There cannot be a restaurant business without a related concept. This is a ship without a sail and a rudder. The concepts to be chosen by a restaurant to be opened with the aim of winning and definite success can be as follows;
* Family Restaurant Concept,
* Mediterranean Cuisine Concept,
* Dinner Restaurants Concept,
* Seafood Restaurant Concept,
* Artisan Restaurants Concept,
* Meat Restaurants Concept,
* Ethnic Restaurants Concept,
* Fast Food Restaurant Concept,
* Bakery Foods Restaurant Concept,
* Halal Restaurant Concept,
* Cafe Restaurants Concept,
* Kebab Shop Concept,
* Kosher Restaurant Concept,
* Pizzeria and Hamburger Restaurant Concept,
* Steakhouse Concept,
* International Kitchen Concept,
* Far East Cuisine Restaurant Concept,
* Vegetarian Restaurant Concept,
* Local Restaurant Concept,
* High Restaurant (Refined, Fine Dining, Avant-garde) Concept,
Restaurant concepts can be further elaborated. A successful restaurant wherever it is in the world The main concept of the restaurant is its “menu”. Whatever is on your menu reflects and should reflect you in every area.
* Fixture Materials,
* If Your Restaurant Meal Menu Consists Mostly Seafood; Physical Shape of the Restaurant,
* Interior Decoration,
* Required Fabric and Carpet Patterns,
* Related Social Network Ads…
* Patterns to be used in Menu Design,
* Staff Clothes,
* Restaurant Promotion Brochures,
* Plate Selections,
--and it will affect many areas that I cannot specify here, and it will be a whole.
If I explain the example a little bit, the restaurant is a restaurant with mostly Ottoman dishes in its menu and the concept of Ottoman Palace cuisine, which is one of the sample restaurants;
* From Aluminum Chairs And Tables,
* From Porcelain Plates Containing Crusader Motifs
* Iris Pup Cannot Be Made Of Interior Decoration…
* From the Cardboard Food Menu,
If I Need to Expand the Example of Restaurant Concepts, a classic Steakhouse Restaurant;
* From Fish Plates,
* From Interior Decoration with Fish Motifs,
* From Chinese Porcelain…
And it cannot consist of irrelevant materials, of which I will give many more examples. It must have motifs and similarities related to the main concept of the restaurant.
Best Restaurants, Best Restaurants, Fine Dinnig Restaurant, Sample Restaurant
When you say what should I pay attention to when opening a new restaurant, the most important work you need to do is the main concept of the restaurant together with the restaurant menu. Some of the main elements that will form the concept may be one of the following.
* For Meeting Purposes,
* For Recreation Purposes,
* For Entertainment and Program Purposes,
* The Main Theme of the Location of the Restaurant…
* The restaurant is by the sea,
* The Restaurant is in the Business Center,
* The restaurant is in the forest,
* The restaurant is in the city center,
* Providing Banquet and Protocol Services,
I think that it should be one of the wisest things to be able to reflect such values to the restaurant concept by analyzing them.
*** Please call my contact information to have information about "
Restaurant Concept Consulting" in the field of "Restaurant Concept Consulting" in International and Intercontinental Restaurant Consultant and Culinary Consultancy...
What is the Restaurant Concept? How to create a Restaurant Concept? What should be considered in the Restaurant Concept in order to have the best restaurants in the city? What are the basic principles of the Restaurant Concept? What are the links between the Restaurant Concept and the restaurant menu?
A restaurant concept is a concept or idea that differentiates a restaurant from others, attracts its target audience, and is centered around a theme or style. The restaurant concept encompasses many elements such as the restaurant's decoration, ambiance, music selection, service style, menu design and presentation. A good restaurant concept can increase the success of the restaurant by providing customers with an unforgettable experience.
The following steps can be followed while creating the restaurant concept:
Determining the target audience:
The target audience of the restaurant should be determined. Which age group, which social or cultural group will be addressed, the preferences and expectations of these groups should be taken into consideration.
The market research:
Factors such as competition, consumer demands and trends in the region where the restaurant is located should be investigated. This gives an idea of which type of restaurant concept will be more competitive and in demand.
Choice of theme or style:
The theme or style that will determine the atmosphere of the restaurant should be chosen. This theme should be reflected in the decoration of the restaurant, the choice of music, the design of the menu and the style of service. For example, an Italian restaurant may be associated with a rustic atmosphere and Italian music.
Menu design:
A menu should be designed in harmony with the restaurant concept. The menu should include a combination of dishes, drinks and presentations chosen to reflect the theme or style. The menu should be carefully planned in terms of flavors, presentation, portions and pricing.
Service style and staff training:
The service style suitable for the restaurant concept should be determined and the staff should be trained accordingly. For example, an upscale fine dining restaurant should provide attentive and professional service.
Advertising and marketing strategy:
The restaurant concept should be supported by advertising and marketing strategy. The right channels to reach the target audience of the concept should be chosen and advertising materials reflecting the restaurant's image should be used.
While creating the restaurant concept, the following factors can be considered in order to have the best restaurants in the city:
Creativity and originality:
Choosing a different and innovative concept can make the restaurant stand out from the rest. An original and creative theme or style can attract customers.
Meeting customer expectations:
The restaurant concept should meet the expectations of the target audience. For example, a restaurant serving healthy food can develop a concept that fits with today's wellness trends.
Quality and experience:
The restaurant concept should aim to deliver quality and an unforgettable experience. Customers seek the best service and delicious food.
The links between the restaurant concept and the restaurant menu can be:
Theme compatibility:
A menu design that is compatible with the restaurant concept is important. The dishes presented on the menu should reflect the theme or style and should be compatible with the concept. For example, a seafood restaurant should have seafood-based dishes on the menu.
Presentation and visual:
A menu that is compatible with the restaurant concept should also include the presentation and visual appeal of the dishes. The dishes on the menu should reflect the atmosphere and aesthetics of the theme or style.
Variety of flavors:
The restaurant menu should include different flavors and flavor combinations. Consistent with the concept, customers should be offered a wide choice of meals.
Pricing:
The restaurant menu should include pricing strategies appropriate for the concept's target audience. Prices should be determined by the location of the restaurant, the income level of the target audience and the quality of the service provided.
In this context, the restaurant concept and menu design should be considered as complementary elements and should work together to provide an experience that is appropriate for the target audience of the restaurant.
Coord. Chef Ahmet ÖZDEMİR
International And Intercontinental
Restaurant Consultant And Kitchen Consultant
Ottoman and Turkish Cuisine World Envoy