Project Development — Opening & Planning Restaurants

Project Development

From empty space to opening day: site, concept, interior, kitchen, technology and launch — planned as one coherent whole.

Placeholder — will be replaced with a real project photoImage: project development — shell to opening (BOME)

Concept & Founding

A concept that works economically — not one that just sounds good.

Development of the overall hospitality concept
Target group analysis and positioning
Brand idea and offer structure
Assessment of economic feasibility
Support with business model development
Guidance from idea to opening
Realistic opening plan with milestones
Budget and investment planning
Prioritisation of necessary investments

Site Analysis

The location decides before the first guest ever arrives.

Evaluation of potential restaurant sites
Analysis of location, footfall and surroundings
Target group and competitor analysis
Review of space usage
Assessment of visibility and accessibility
Suitability assessment for hospitality use
Delivery, pickup and parking analysis
Development of a site strategy
A clear recommendation: for or against a site

Interior Planning & Design

Spaces that attract guests and never obstruct operations.

Planning of the entire guest area
Layout, seating plan and circulation routes
Lighting, colour and material concept
Furniture, decoration and acoustics
A coherent guest experience
A recognisable space concept matching the brand
Interior concepts for target group and budget
Support during conversion and fit-out

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Custom Furniture & Interior Build

Made-to-measure furniture built for restaurant wear — at a fraction of catalogue prices.

Development of individual furniture pieces
Benches, tables, shelving and counters made to measure
Custom builds for unusual spaces
Cost-efficient self-build concepts
Multifunctional furniture for small footprints
Solutions for difficult floor plans
Balanced looks, function and durability
Designed for real hospitality wear and tear

Kitchen Planning & Workflow

Every unnecessary step costs time, quality and nerves.

Planning of functional kitchen zones
Optimised working routes and ergonomics
Sensible production areas: prep, production, pass, dish pit
Cold storage, freezer and dry storage planning
Optimised routes between kitchen and service
Analysis of existing workflows
Efficient mise en place processes
Kitchen matched to the food concept
Fewer waits, fewer error sources

Equipment & Technology

The right technology — not the most expensive one.

Selection of suitable catering equipment
Evaluation of new and used equipment
Refrigeration, freezing and storage
POS systems, printers, tablets and order terminals
Networking, Wi-Fi and telephony
Camera systems and digital menu boards
Music and sound systems
Coordination of all technical systems

Authorities, Applications & Organisation

Structure instead of paper chaos on the way to opening.

Not a legal, tax or architectural service. I structure, coordinate and prepare — regulated professional services are provided by licensed specialists.

Structuring of required documents
Support with applications and authority communication
Opening checklists
Preparation of licensing and permit topics
Business registration and hygiene requirements
Fire safety coordination with specialist planners
Organising documentation duties
Coordinating insurance, contracts and utilities

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