If you don’t have a system in your head, you won’t have one in your business. So every businessman in the 21st century must know what a concept is and what it’s about. Let’s start with a definition. A concept is a way of understanding, treating phenomena, a guiding idea, a main point of view, a leading idea, a system of views or a set of strategies. What is the concept of a bar? Let’s try to put it this way: it’s a comprehensive vision of the concept, the unification of logical thought and the structure of the institution’s policy.
To put it simply, the concept includes everything that happens in the bar: from the purchase of proper kitchen equipment and the distribution of responsibilities between the kitchen staff to the time of serving food and the quality of automation. Yes, the layout of the guest room matters, too. And the uniforms of the waiters. All of this needs to be tied together and presented to guests.
The basis of commercial success in any branch of business is an interesting idea. But without competent implementation, it will remain promising, but not materialised. In catering, all the elements matter: naming, marketing, concept, format and, of course, competition. Any format will have competitors, but you can minimize the risks long before the official opening of the bar, carefully thought through all aspects of activity.
Excellent if the development of the concept of a bar before the start of the design of the bar. Without a clear concept, you can’t draw up a statement of work, and without the latter, you can’t get the business up and running on time.
What does the concept consist of:
- The name, from which logo options are created.
- Format and type, which complements the name or clarify the format.
- A slogan that communicates the idea of the establishment, its mood.
- A corporate style for visual communications.
- The division of the room into zones, based on the needs of different groups of the target audience.
- Interior design, including decoration, furniture, decor, lighting.
- Catering and service in accordance with standards and the chosen style.
- Printing, represented by promotional products, menu forms and invoices.
- Appearance of staff.
- Musical accompaniment.
- Unique features of the institution.
To develop a bar concept from scratch, it is necessary to:
- Determine the target audience by compiling portraits of typical visitors.
- Evaluate territorial features of the premises.
- Determine the type of establishment, interior features, price category.
- Draw up terms of reference.
- Develop conceptual layout, layout of the halls.
- Choose a set of equipment for the kitchen area, arrange seating arrangements.
- Develop designs and 3D-visualization. Choose finishing materials, textiles, furnishings and decorations, lighting schemes.
- Draw up a project implementation plan, execute the working documentation.
- Approve the planning documents with governmental authorities.
- Implement the plan.
Not all concepts are successful, sometimes you have to change the idea. And a quality update has never stopped anyone. In any case, if your establishment needs a major renovation, you will have to lay out a new mission. What are you doing it for? What is the ultimate goal? Will you be changing the layout, zoning, interior? Or will the changes affect the exterior of the facility? Maybe the speed of service?
Pay attention to catering facilities that are popular. Every detail has been taken into account: the kitchen is perfectly organized, the suppliers and the accounting system are selected.