Restaurant Consultants Key Terms

Familiarize yourself with business terminology to better understand restaurant industry consultants

By Loraine Degraff, Freelance Writer/Playwright

Starting and maintaining a restaurant requires careful planning and consideration. Many restaurant owners seek the services of a restaurant consultant to help them bring their ideas to fruition. The consultant brings discipline, culinary knowledge and management expertise to help build the business. Restaurant consultants encourage new restaurant owners to gain hands-on restaurant experience, network with seasoned industry workers and learn the language of the industry. Knowing a few key terms can also be helpful when dealing with a restaurant consultant.

Market feasibility studies

Market feasibility studies refers to a strategic, marketing plan to help develop the business, as well as provide a guide for future business decisions. These studies also help identify product development to ensure customer appeal.
Try: Visit White Hutchinson Leisure and Learning Group for more about market and feasibility studies. Understand what is involved in market feasibility studies through Market Street Research.

Food merchandising

Food merchandising is a creative manner of enhancing the appearance of a food facility in order to promote sales. Some businesses use special effects, such a mirrors or lighting to achieve a desired look. Ask a consultant to help you with a food merchandising plan.
Try: Read more about food merchandising through Convenience Store News.

Lease negotiation

Lease negotiation refers to the discussion of the lease to determine the best possible terms for all parties involved. With their experience, a restaurant consultant may offer tips to negotiating a lease.
Try: Learn a few lease negotiation tips through Corporate Administration.

Operations assessment

Operations assessment is the method used by organizations to evaluate the performance level of different aspects of their business. A restaurant consultant can help you develop a profitable operations assessment.
Try: PMC details operations assessment and its procedure.

Food delivery system

A food delivery system is a method for transporting food from a central location to specific delivery points. In a restaurant, a conveyor belt could be used to transport food from the kitchen or main serving area to patrons' tables or other eating stations.
Try: Visit Justia.com to read about the operational requirements for food delivery systems.

Facility planning and equipment layout

Facility planning is the process of building or improving and expanding upon a physical facility based on research, concept and application. Equipment layout is determining the best placement of the various pieces of facility equipment for the proper functionality.
Try: Learn about facility planning through GEC Consultants. Learn how facility planning and equipment layout is implemented through Kocer Consulting and Engineering.