An effective marketing plan is vital for a profitable, thriving restaurant business. Ambitious, targeted marketing efforts are as important to your restaurant’s success as day to day operations. Your marketing plan should focus on reaching out to new customers to expand your clientele base, keep loyal customers coming back and differentiating yourself from the competition.
Restaurant Concept Design
Design Budget: A rule of thumb for the design budget is to set aside about 10% of the construction budget although the type of venue will affect the budget restraints. A fine dining restaurant will require a higher budget compared to a casual dining one of the same size. A fine dining restaurant will inevitable include different design elements including more expensive restaurant furniture, wall and ambiance setting fixtures.
Advertising Budget: Another element that needs to be taken into consideration is the advertising budget which depending on your type of venue can include anything from flyers to a website or even a radio or TV ad. It is advisable to have at least a basic advertising plan created and a budget set aside even before the venue opens.
Concept and Ideas development:
The concept and ideas stage includes the overall process of designing or re-designing a restaurant. It includes creating a concept and a theme for the venue. This means also planning the design, marketing, and branding. It also includes managing suppliers, customers and other competitors in the area.
After the concept is created the development needs to begin. A timetable has to be created, professionals contacted and a budget needs to be maintained. In order for the plans to go ahead as smoothly as possible it is advisable to have at least one periodic meeting with all professionals involved in the development.
Design restrictions and considerations:
Restaurant design includes a large number of variables and elements. Here are the most common ones you will face:
Floor plan design:
Creating a floor plan should be designed not only to ensure there is enough space for your customers, equipment and utilities, it should also ensure an easy flow of movement of the customers, and workers such as the waiters, bus boys and kitchen staff. A well designed floor plan will make efficient use of available space and provide enough room for easy flow of traffic.
There are several important areas to consider when designing your floor plan: