Business & Operation - Modern operating concepts that go further.
Gastronomy at the cutting edge - with a concept
Your business, well thought out from the start
RESTAURANT OPERATING CONCEPT
from CHF 6'950.-
Prices exclude VAT and are aimed exclusively at business customers.
Whether you are setting up a new business, relaunching or expanding: with a clearly structured operating concept, you lay the foundations for a functioning, economically viable and brand-compliant catering business.
We analyse your project, structure your processes, define your offer - and translate everything into a compact, feasible concept.
Procedure - Kick-off / clarification of objectives - 1-2 workshops (on site or online) - Concept development - Handover + debriefing - Project time: approx. 3-4 weeks
Contents of the operating concept - Initial situation - Location & target group analysis - Brand & product strategy (Food & Beverage) - Day structure - Frequency logic & processes (kitchen, service, logistics) - Staff structure & role allocation - Rough calculation: fixed costs, goods, turnover - Tools & systems (POS, merchandise management, hygiene)
Additional expenses / elaborations The price serves as a guide. Additional work and specific detailed work will be invoiced separately.
Output - Rough concept as a visual PDF (approx. 20-25 pages) - Serves as a basis for decision-making
