We Design New Restaurant
Concepts from the Ground Up
Our expertise in global cooking styles allows us to customize your concept whether it is a national chain restaurant prototype, regional counter service sandwich shop chain, or a single-location fine dining establishment.
We offer the following for restaurant startups:
The Culinary Systems Restaurant Startup Process
Phase 1: Define Concept
Think of this as the discovery phase. We will meet with you to review key components of your vision.
- Style of dining (casual, counter service, fine dining, etc.)
- Facility size, seating capacity, targets for daily covers, and proposed check average
- Dining room experience/ambiance considerations
- Concept name considerations
- On-premise beverage offering (beer and wine or full bar licensing)
- Concept-branded merchandise considerations
- Preliminary ideations and potential positioning statement(s)
- Consumer research using varying methods and processes
- 3D concept renderings for discussion
- Written food concepts with detailed descriptors explaining each one
- Menu development and engineering
- Sample menu(s) for testing
Phase 2: Develop Concept
This is when your ideas begin to take shape. We will take time to hone and test all the items we covered in the first phase.
- Review research to optimize positioning statement of concept
- Pare down written menu concepts for development of working menu
- Begin product development, tableware selection, and ingredient procurement
- Work with client-selected equipment company on kitchen design and front-of-house conceptual design
- Preliminary training materials, menu matrix, and costing
- Product prototypes for tasting and optimization
- Recipes formatted for “ease of execution,” ensuring consistent quality and output
Phase 3: Optimize Concept
At this point, we should have a good idea of the restaurant concept and what the menu will look and taste like. We will continue optimizing products by tweaking portions, considering alternative plating options, and possibly making menu additions or deletions. A general manager’s participation might be advantageous during this phase.
- All menu items will be presented and tasted for final approval
- Final menu will be written; menu graphics and/or photography will be discussed
- Menu matrix will be delivered for final costing, production streamlining, and determining of line labor and scheduling requirements
- Finalization and delivery of training materials for kitchen and front-of-house
Phase 4: Train Concept Trainers
During this final phase, we will teach you how to focus on the employees you have hired to prepare food, serve customers, and represent your new concept. We will deliver all final, approved materials pertaining to menu and staff training. Ideally, your staff training should occur onsite.
- Training of kitchen manager and general manager on all recipes, production, and line procedures
- Training of all staff on plate presentation, quality measures, ingredients, product specs, and inventory control
- Front-of-the-house server booklet review and training