Consultancy Services

Feasibility Studies and Concept Development for Commercial Catering Facilities

Creating and managing a new catering facility or refurbishing an existing one is a time consuming and costly business. The success of the new service in meeting visitor expectations and the client's financial objectives lies in designing the most appropriate service for the site.

Through analysis of the demographic profile of visitors, reasons for the visit, their journey times and mode of transport to the site, local field competition surveys, visitor market research and other research information, we assess the likely mix of catering demand.

Using this research information and building on the values of the attraction, the atmosphere and ambience that envelops it and the intrinsic qualities that attract visitors to it we begin to formulate concept options which are presented in outline form for discussion.

Once a preferred concept has emerged, this is developed more fully to include menu and product range, service style, food production method, optimum seating capacity, opening times, general ambience most suited to the site, average spend per head etc. Space and service requirements, schematic designs and budget cost estimates for the catering fit out are then developed. Spend per head and penetration rates are forecast together with outline profit and loss accounts. A SWOT analysis and risk assessment is produced.

Management options are investigated with the pros and cons of the various approaches analysed. A full operational and financial feasibility report is produced from all the information gathered with clear recommendations for the development of the catering service.