Develop a successful concept for an F&B outlet.
The student will understand the importance of analysing various situations/areas/environments in order to develop a successful concept for an F&B outlet and demonstrate their understanding through the implementation of a feasibility study.
Recognize and discuss the core components of a basic feasibility study for the food and beverage department of a free-standing restaurant operation.
Be able to identify, through this research and analysis, the most appropriate concept for a given area.
1. Describe the Restaurant concept and justify your idea/choice including in the description the classification as Low-Mid or Up Scale ops. Choose a restaurant concept and describe the idea of the operation to be established in your chosen location. The decision can be based on current F&B trends or any other (target market needs and expectations, creative or original unique idea…). (20)
2. Specify the location of the outlet and justify your choice. In the decision of the location and the justification you should link the chosen concept with the potential market in the area and how this will also support your concept decision, and the competition in the area which will help you to determine if your concept is unique or not. (20)
before. The Logo does not need to be professionally designed. The idea is to find that image that will clearly represent the concept idea. The name of the outlet can be in any chosen language. An explanation about the connection between the concept and the name must be included. (20)
4. Create a Unique Selling Proposal. Once you analyze the competition in the area (as part of the justification for the location decision), you need to be able to determine which will be your USP. Please also identify if the Competition is Direct or Indirect in order to justify your USP.(20)