Food Service Concepts

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

· identify type of cuisine

· identify location

· identify competition

· 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 at least 5 signature entress that will affect layout or equipment necessary

· 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.)