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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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