PERMACULTURE AND RESTAURANTS

Permaculture and Restaurants food business design

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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RESTAURANT DESIGN BRIEF

Design Brief food business design

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

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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.

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RESTAURANT BUSINESS MODEL (3)

restaurant business model food business design

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.

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RESTAURANT BUSINESS MODEL (2)

restaurant business model food business design

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.

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RESTAURANT BUSINESS MODEL (1)

restaurant business model food business design

The building blocks of setting up and operating a successful restaurant 

To me, the restaurant Business Model, is the foundation of any good restaurant business, but unfortunately, it is where most seem to fall short. There are myths out there that claim, 60%, 70% some even say up to 90% of restaurants fail within the first year of operation. I have yet to see concrete data on this. Regardless of whether these figures are accurate, any failure is heart-breaking and means someone’s life dream has been shattered. In most cases, this mainly happens because of one or a combination of missteps in the Business Model building blocks.

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