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CONCEPT DEVELOPMENT
An amazing number of people “always wanted to have
a restaurant.” They seem to envision a small place,
manager operated, that they occasionally visit to see their
adoring customers and to haul off wheelbarrows of profits.
We feel the best services we can offer these people is saving
them from themselves. So we will be quick to tell you when,
in our opinion, a concept will not be sustainable. We have
saved many people tons of money with this candor.
These are the facts of the restaurant business and foodservice
operations in general:
• It is not difficult to serve interesting, good quality
food
• Providing excellent service is very doable.
• Offering compelling ambience can be done
• Providing good quality food and excellent service
in a charming, enjoyable atmosphere – and
making a profit is extremely difficult.
his is where Bill Stephens Associates Restaurant
Consultants comes in. Before you invest time, money,
and effort into a project that has no future, let us review
the concept, carryout feasibility studies, site evaluations,
and market surveys to insure your dream is a moneymaker.
Once the concept has the green light, we can then offer
you assistance in systems development, menu design, staff
training, and marketing.
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