RESTAURANT & BAR CONCEPT DEVELOPEMENT

We develop your restaurant or bar concept from A – Z. Starting by analyzing your restaurant concept need and creating a food and beverage concept map, we continue developing your restaurant concept by filling in the blanks of a number of key elements such as:
– building your concept story
– defining your concept positioning and dialog group
– defining organisational requirements
– planning of the commercial offer with your food and beverage concept and – beyond, including signature dish/drink development
– operational area zoning and functional planning
– creating the concept’s interior desing and ambiance
– developing the functional areas such as kitchen, bar and buffet
– selecting matching operating equipment and employee styling guidelinesdevelop operational service procedures and processes
– creating appealing branding package, including communication tools, restaurant graphics
– marketing strategy and commercial concept
– selecting mangement systems and look at necessary technology as well as digitalization needs
…and a series of individual factors which are unique to your restaurant or bar concept. Our goal is to create a turnkey-framework for successful, approachable and uncomplicated gastronomic experiences with finesse.
We are specialized in casual dining concepts, craft beer concepts such as taprooms and brewpubs, as well as artisan barista coffee places.

FOOD & BEVERAGE CONSULTING

Our food & beverage consulting services include operational, strategic and performance analysis as well as redefining and fine tuning your food & beverage business. In addition we offer organisational assistance as well as consulting services in quality standards and management, controlling and staffing.

FOOD & BEVERAGE CONCEPT PLACEMENT & PLANNING

Helping you (re-)developing your available food service spaces (for example in retail, waiting halls, shopping areas) into real culinary places of their own, by selecting the right mix of food & beverage concepts from successful multiple and single concept operators, licensors and franchisors. Many of which are still kept a best secret. Our objective is to increase dwelling time, customer spending and experience by combining a matching and targeted offer, design, commercial model as well as subsequent activities.

#GREENTURNAROUND - PROFITABLE SUSTAINABLE HOSPITALITY

Hospitality and how it optimises resources, has the potential to be the leading hero of sustainability in the market today. The changes could vary from small changes such as leaving a sign on the door if the sheets do not need to be changed daily, to a larger scale switch over to change overall operations to a complete design for sustainability. What changes can you make in your day to day operations to become more ecological? When a hospitality operation wants to develop more sustainable products or services, or become greener itself, we call this Green Turnaround. Many hospitality operations are looking to grow profitably and sustainably in the market these days, and are either pushed by their guests, employees or own values to lighten their environmental footprint. While it might be daunting for some hospitality operations to think about where to start, we have a simple system to audit 5 key areas of a business, and identify the easiest and best places to make some shifts in process to either make guest services, products and experiences more green, or even, the company functional performance. We have developed 3 simple packages to start green turnaround – PLEASE DOWNLOAD HERE
FURTHER REFERENCES
Restaurant Schwarz & Weiz for Sofitel Munich Bayerpost: Fine Dining Concept
Goldochs Brauerei: Prototype-Development for Pub & Casual Dining Concept
Contemporary Bavarian concept for Paulaner Bräuhaus Consult – Microbrewery Concept
Kosmos Lüdenscheid, consulting to Interior Design, Kitzig Interior Design: Dining Concept
Schlosshotel Fleesensee, consulting to Interior Design, Kitzig Interior Design: Dining & Bar Concept– Food & Beverage
7 Pines Restaurant, Spain, functional Planning to Kitzig Interior Design: Outdoor Bar Concept
Leander, Bremen, Dining Concept – Food & Beverage Programme, Operating Equipment, Functional Planning
GOP Bar Münster, Bar Concept – Food & Beverage Programme, Operating Equipment, Functional Planning
Livingroom, Bochum, food & beverage Concept to Kitzig Interior Design: Dining Concept
Ev. Hospital Mettmann, Canteen Concept – Food & Beverage Planning
Anderbar Bochum, Bar Concept – Food & Beverage Programme
FURTHER REFERENCES
Restaurant Schwarz & Weiz for Sofitel Munich Bayerpost: Fine Dining Concept
Goldochs Brauerei: Prototype-Development for Pub & Casual Dining Concept
Contemporary Bavarian concept for Paulaner Bräuhaus Consult – Microbrewery Concept
Kosmos Lüdenscheid, consulting to Interior Design, Kitzig Interior Design: Dining Concept
Schlosshotel Fleesensee, consulting to Interior Design, Kitzig Interior Design: Dining & Bar Concept– Food & Beverage
7 Pines Restaurant, Spain, functional Planning to Kitzig Interior Design: Outdoor Bar Concept
Leander, Bremen, Dining Concept – Food & Beverage Programme, Operating Equipment, Functional Planning
GOP Bar Münster, Bar Concept – Food & Beverage Programme, Operating Equipment, Functional Planning
Livingroom, Bochum, food & beverage Concept to Kitzig Interior Design: Dining Concept
Ev. Hospital Mettmann, Canteen Concept – Food & Beverage Planning
Anderbar Bochum, Bar Concept – Food & Beverage Programme

ABOUT US

Recipe for Concept | Restaurant & Bar Concept Development is composed of a network of passionate professionals, led by Jan Smeets and his team. Together we have over 20 years of international hospitality experience – to name a few, the UK, the Netherlands, Australia, Germany, China, New Zealand and South Africa were some of the stations of the world. During this time extensive knowledge in restaurant & bar concept development, operation as well as management in both, casual and luxury establishments has been gained, also when it comes to licensing, expansion-planning and international multi-unit outlet management.

YOU ARE IN CAPABLE AND SAFE HANDS – WITH GREAT EXPERTISE!

PARTNERS WE TRUST & LOVE WORKING WITH

We work together to create welcoming and authentic restaurant and bar concepts and to assist with holistic food and beverage consulting services!

ABOUT US

Recipe for Concept |

Restaurant & Bar

Concept Development

is composed of a network

of passionate

professionals,

led by Jan Smeets

and his team.

Together we have over 20

years of international

hospitality experience

– to name a few, the UK,

the Netherlands,

Australia, Germany,

New Zealand

and South Africa

were some of the stations

of the world. During this

time extensive knowledge

in restaurant & bar

management in both, casual

operation as well as

concept development,

and luxury establishments

has been gained, also when

it comes to licensing,

expansion-planning and

international multi-unit

outlet management.

YOU ARE IN CAPABLE AND SAFE HANDS – WITH GREAT EXPERTISE!

SOME OF HIS STATIONS WERE

Expansion & Development as well as

Senior Project Manager

Paulaner Brauhaus Consult

Director of Food & Beverage

Sofitel Munich Bayerpost

Operations Manager

Grande Provence Heritage Wine Estate

Six Sigma Black Belt Manager

Sheraton Frankfurt Hotel & Towers

Assistant Director of Food & Beverage and Food & Beverage Analyst

the Westin Grand Munich

Bar Manager

Shangri-La China World Hotel

SOME OF HIS STATIONS WERE

Expansion & Development as

well as Senior Project

Manager

Paulaner Brauhaus Consult

Director of Food &

Beverage

Sofitel Munich Bayerpost

Operations Manager

Grande Provence Heritage

Wine Estate

Six Sigma Black Belt

Manager

Sheraton Frankfurt Hotel &

Towers

Assistant Director of Food

& Beverage and Food &

Beverage Analyst

the Westin Grand Munich

Bar Manager

Shangri-La China World

Hotel

LET’S TALK… WE ARE LOOKING FORWARD TO HEAR FROM YOU!

JAN SMEETS
RECIPE FOR CONCEPT
RESTAURANT & BAR
CONCEPT DEVELOPMENT
HAUPTSTRASSE 2
82402 SEESHAUPT
(MUNICH AREA)
GERMANY
Recipe for Concept is a professional certified Member of FCSI