Timeline Restaurant Concept Plan Project

Week

Phase 1: Concept Plan Seminar Series

In this course, there will be an online seminar with five components. Each part connects to specific key components of a typical restaurant concept.

• Menu concept and physical layout/design (Chef Steve Phelps)
• Location, real estate, lease vs buy, build, etc. (James Brearley)
• Assessing the market, competition, ideal quest profile, and promotion (Anand Pallegar/Alex Richmond)
• Management philosophy, creating culture, "buy-in," hiring, and training (Anand Pallegar)
• Everyday operations, power of systems (Limarie Perry)

You will watch each interview with the Industry Expert and make a video response for each interview. You will then apply what you have learned in your concept plan.

Phase 2: Concept Plan Creation

In Week 9, you will begin working with your group to prepare your Restaurant Concept Plan presentation. In Weeks 10 & 11, your group will submit a video of your progress. In Week 13, your group will submit your Concept Plan for Peer Review. Using a basic template provided in Canvas, you will divide out the sections below and work as a group to author a final useful version of your Concept Creation Plan.

• Menu concept and physical layout/design
• Location, real estate, lease vs buy, build, etc.
• Assessing the market, competition, ideal guest profile, promotion
• Management philosophy, creating culture, "buy in", hiring, training
• Everyday operations, power of systems

Phase 3: Concept Plan Presntation

In Week 14, you will peer review other groups' plans. Finally, in Week 15 you will present your Final Concept Creation Plan Presentation.