Restaurant Concept Statement

For the first phase of your project, you will need to define your project. The primary element for this
milestone is the drafting of a Concept Statement. The concept statement will include the following
information;
• Describe the type of operation in relation to common food service concepts
• Identify the target market
o identify type of cuisine
o identify location
o identify competition
o explain/support decisions to serve that cuisine in that location
• Determine permits that may be needed and their costs
• Determine design professionals and contractors you will seek to hire and justify
• Highlight key menu items
• Discuss how pricing will be established
• List the days and hours of operation or explain any variation from the traditional model
• Determine approximate number of employees; total and by job role
• Determine the capacity (number of seats) and justify your decision based on expected seat turnover rates
• Indicate whether there will be a bar (and its capacity) and explain decision
• Describe the mode of service
• Discuss planned production approaches (cook to order, scratch versus convenience foods)
• Determine if baking will be performed on-site and assess needs if so
• Indicate how soiled dishes and utensils will be handled (cleared by servers; self-bussing, etc.)
DO NOT outline the concept statement by the above elements. Draft a document you would use to present
to investors or partners that includes the above information.

Sample Solution

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