PERMACULTURE AND RESTAURANTS

Permaculture’s blueprint to a truly sustainable approach, environmentally, socially and financially

Our industry is attempting to rethink its relationship and impact on the environment. Driven by a growing concern from the public about the strains food systems and other industries are placing on nature and the resources available. Some argue we have a scarcity of resources, others demonstrate the issue is not the amount, rather the management of what is available. We produce enough food globally to feed everyone. The key is working in harmony with nature and its systems rather than against them, along with managing food distribution and waste. We need to look at crops, ingredients, and energy not as resources available for our exploitation but as part of a whole system we need to integrate with.

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November 26, 2020December 9, 2020

THE EXPERIENCE ECONOMY

How to extract value from the Experience Economy to gain freedom from price wars

The Experience Economy is a concept I came across back in 2003 and has moulded how I look at our industry and helped me formulate a structure in which I started creating F&B concepts. This also became the framework I use to evaluate existing businesses to identify potential areas of improvement. These principles definitely require an update in 2020 to have grounds to stand on and be relevant in today’s environment. The aim of this article is to introduce you to this idea that helped me create F&B businesses which have longevity and competitive advantage. What I also hope to do is unlock what the new framework needs to be in this current market landscape.

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November 20, 2020December 8, 2020

RESTAURANT DESIGN BRIEF

How to nail a restaurant Design Brief that merges the Art and Science of the business

This is a subject that is very dear to my heart and was born out of necessity and a need to minimise anxiety and heartache. The Design Brief and how to nail it has been a topic I have been grappling with and refining for years. I believe a proper Restaurant Design Brief is the foundation and seed that can ensure long-term success and market longevity for any aspiring restaurateur embarking on a new project. You can think of it as a design driven Business Plan.

November 15, 2020December 16, 2020

RESTAURANT DESIGN GUIDE (4)

guide to restaurant design food business design

What it takes to design a successful business not only a beautiful space

This is the fourth and final instalment (4 of 4) in a four-part series of articles that make up the restaurant design guide focused on exploring what it takes to design a successful restaurant business not only a beautiful space. In this article I discuss The Importance of MEP, Designing with Maintenance in Mind, Site Conditions, Designing to Budget and Value Engineering, Local Codes & Landlord Requirements, and Project / Design Management.

November 14, 2020December 16, 2020

RESTAURANT DESIGN GUIDE (3)

What it takes to design a successful business not only a beautiful space

This is the third (3 of 4) in a four-part series of articles that make up the restaurant design guide focused on exploring what it takes to design a successful restaurant business not only a beautiful space. In this article I discuss, Emotional Design, Ambience, Visual Merchandising, Styling and Art, Finishes, The 2sqm Experience, Proper Detailing, and Cradle to Cradle (Circular Economy Model / Sustainability)

November 13, 2020December 16, 2020

RESTAURANT DESIGN GUIDE (2)

What it takes to design a successful business not only a beautiful space

This is the second (2 of 4) in a four-part series of articles that make up the restaurant design guide focused on exploring what it takes to design a successful restaurant business not only a beautiful space. In this article I discuss, Design Concept, The Brand, The Layout and Kitchen Design.

November 12, 2020December 16, 2020

RESTAURANT DESIGN GUIDE (1)

What it takes to design a successful business not only a beautiful space

Designing restaurants is more than designing just spaces. It is about designing businesses that thrive. I often think of restaurants as living organisms. They have to connect with people; need to evolve; go through ups and downs; need constant nurture, attention, and love; and they leave memorable impressions on people. This restaurant design guide (1) is the first in a four part series of articles that aim to outline the steps needed to ensure you end up with a beautifully designed space that meets its financial target.

November 11, 2020January 24, 2021

RESTAURANT BUSINESS MODEL (4)

restaurant business model food business design

The building blocks of setting up and operating a successful restaurant

This is the fourth and final instalment in a four-part series of articles (4 of 4) focused on exploring the building blocks of a restaurant Business Model. These are what I believe form the foundation for setting up and operating a successful restaurant. In this article I discuss Support Services, Breakeven Point, EBITDA, Financing, Growth, and Effects of Business Model on Design.

November 10, 2020December 16, 2020

RESTAURANT BUSINESS MODEL (3)

The building blocks of setting up and operating a successful restaurant

This is the third in a four-part series of articles (3 of 4) focused on exploring the building blocks of a restaurant Business Model. These are what I believe form the foundation for setting up and operating a successful restaurant. In this article I discuss Marketing / Distribution Strategy, Adaptation, Phygital Strategy, Neighbourhood Strategy and Location.

November 9, 2020December 16, 2020

RESTAURANT BUSINESS MODEL (2)

The building blocks of setting up and operating a successful restaurant

This is the second in a four-part series of articles (2 of 4) focused on exploring the building blocks of a restaurant Business Model. These are what I believe form the foundation for setting up and operating a successful restaurant. In this article I discuss, Sequence of Service, Food Cost (COGS), Human Resources, Technology and Data Analysis / Sales Trends.