New Gastronomic Concept

• Concept description: We precisely define the idea of your restaurant – its mission, vision, and unique character.
• Location and gastronomic offer selection: We help in choosing the optimal location that will ensure appropriate customer flow and match your concept. We also specify the gastronomic offer, including the menu, cuisine style, and target guest group.
• Detailed competition analysis: We conduct an in-depth analysis of the market and your future rivals. We identify their strengths and weaknesses, analyze their offer and marketing strategy, and look for untapped niches you can take advantage of.
• Business model selection: We help in determining the most effective operating model that will support the long-term development and profitability of your establishment (e.g., full-service restaurant, bistro, themed cafe, catering).
• Investment cost calculation: We prepare a detailed cost estimate of initial investment outlays – from premises adaptation to equipment purchase and initial stock. We also analyze sources of financing.
• References and case studies: We have a portfolio of thoroughly tested gastronomic concepts prepared for the Polish market. If you are looking for a proven idea with documented potential, we will be happy to present our proposals and then develop a personalized business plan.
• Interior design and guest experience: We support in creating a unique atmosphere that reflects your concept. We care about every detail – from table layout and lighting to material selection – to make your venue immersive and memorable.
• Menu development and food design: We create not just a menu but a culinary story that conveys the venue's character. We advise on ingredient selection, preparation techniques, and aesthetic food presentation to make every visit a memorable experience for both the palate and the eyes.

10 YEARS ON THE MARKET

Comprehensive support at every stage

Over the years, we have developed the right tools and methodologies to ensure the successful execution of every project. We provide support at every stage of concept creation, up to the moment of opening and the visit of the first Guests. Our support includes:

• Operational support: We assist in organizing processes, planning space, selecting equipment, and building an effective team.
• Legal and formal support: We guide you through the maze of regulations and formalities related to opening a venue (e.g., permits, sanitary inspections, licenses), minimizing stress and saving you time.

Ready concepts for the Polish market
We also have a portfolio of ready-made gastronomic concepts that we have thoroughly tested and are prepared for introduction to the Polish market. If you are looking for a proven idea with documented potential, we will be happy to present our proposals to you, and then develop a personalized business plan for them. Your idea deserves the best execution! Don’t let your gastronomic dream remain just an idea. If you already have a ready idea for a new establishment or are just starting to think about your own business, contact us. We will take care of the rest so that you can focus on what you love – creating exceptional places for your Guests.

Consultation: 1h / 250 PLN net. The first consultation (1h) is free.

Frequently Asked Questions

I have an idea for a new restaurant, but I don't know where to start. What is the first step?
The first step, even before you start looking for a location or creating a menu, is to thoroughly develop and verify your idea – that is, to create a gastronomic concept. This means defining the unique value proposition, target guest group, type of cuisine, atmosphere, as well as conducting an initial market and competition analysis. This stage is crucial to ensure that your idea has a real chance of success and will stand out from the competition.

What distinguishes a good gastronomic concept from a "regular" restaurant?
A good gastronomic concept is more than just a place that serves food. It's a coherent vision that includes not only the menu but also the interior design, atmosphere, service style, marketing communication, and the entire Guest experience. A "regular" restaurant may simply offer food, while a good concept tells a story, builds emotions, and creates a unique experience that attracts Guests and builds their loyalty. It is a well-thought-out whole that makes the venue stand out from the competition and makes Customers want to return.

What elements should a comprehensive business plan for a new concept include?
A comprehensive business plan for a new gastronomic concept is a strategic document that should contain many key elements. These include:

• Detailed description of the concept (including vision, mission, target group),
• Market and competition analysis,
• Location selection and justification, detailed gastronomic offer and menu,
• Chosen business model (e.g., fast casual, fine dining),
• Estimated calculation of the entire investment (costs of adaptation, equipment, inventory),
• Financial forecasts (revenues, costs, profits), and
• Risk analysis.

It is a roadmap for your venture.

Does Bon Vivant Advisory (BVA) also assist with the legal and formal matters related to opening a venue?
Yes, absolutely! We understand that formal and legal issues can be complicated, especially in a new country. That is why, as part of our New Gastronomic Concept service, we provide comprehensive legal and administrative support. We advise what to pay attention to when choosing a location and analyzing lease agreements, and we suggest effective methods for handling official matters, such as obtaining a license to sell alcohol or successfully passing Sanepid inspections. This way, you can focus on creating your dream venue, while we take care of the necessary formalities.

Your venue has many guests and good reviews, but profits are still low? You see a problem but don’t know where you’re making mistakes?

These are common questions our clients come to us with. After all, working long hours in a restaurant can easily lead to losing the ability to look at your business objectively.

The answer is an operational audit.

As part of the audit, we observe, listen, and analyze. Based on this, we identify key areas for improvement and together develop a corrective action plan.

Our audit focuses on many aspects, such as: evaluation of operational efficiency, evaluation of the management team’s performance, and verification of the knowledge and skills of lower-level staff.

We also conduct Mystery Shopper research to assess the restaurant's operations from the Guest's perspective.