Are you planning to open your own business? Do you have an idea for a new restaurant, but don’t know where to start to turn it into success?
At Bon Vivant Advisory (BVA), we know that a good idea is one thing, and its effective implementation is another.
Our New Gastronomic Concept service was created to guide you through the entire process of creating a venue from A to Z.
How do we create new gastronomic concepts? As part of this service, we not only create comprehensive concepts from scratch but also prepare a detailed business plan that forms the foundation of your future venture.
This business plan includes key elements necessary for conscious and strategic action:
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:
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.
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:
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.
See our services and solutions tailored to the real needs of your business.
What does our business plan for a new concept involve?
As part of this service, we create a comprehensive document that is not only a formality but, above all, a strategic tool for planning and managing your venture. Our business plan includes such key elements as:
Why choose a professional business plan with BVA?
Over the years of our work, we have created appropriate tools to ensure the effective implementation of the project. We provide support at every stage of concept creation, until the opening and the visit of the first guests. A professional business plan means:
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.
Do you have an idea for gastronomic success?
Don’t let your culinary dream remain just an idea. Whether you already have a concept for a new venue or you’re just beginning to consider your own business, contact us. We will help you create a solid business plan that will be your roadmap to success.
Consultation: 1h / 250 PLN netto. The first consultation (1h) is free.
Is a business plan really necessary if I already have a concept and funding?
Yes, a business plan is absolutely essential even if you already have an idea and access to funding. It’s much more than a formality — a business plan is your roadmap that allows you to: verify the feasibility of your idea in the context of the market, competition, and finances; identify potential risks and plan ways to minimize them; set clear goals and action strategies; and accurately estimate required investments and projected profits. Without it, even the best idea can be implemented chaotically, increasing the risk of failure.
What key elements should a solid business plan for gastronomy include?
A solid business plan for gastronomy should be comprehensive and include the following key elements:
How long does it take to create a professional business plan?
The time required to prepare a professional business plan for a new gastronomic concept depends on its complexity and the availability of data. Typically, it’s a process that takes several weeks to several months. At Bon Vivant Advisory (BVA), we are deeply involved in this process — collecting and analyzing all necessary data, meeting with you to refine the vision and details, and preparing realistic forecasts for your venture. We ensure the document is not only complete but also well-thought-out.
Is a business plan useful for obtaining funding?
Absolutely! A professionally prepared business plan is a key tool in discussions with potential investors, banks, or business partners. It provides them with a clear and organized picture of your concept, demonstrates its real market and financial potential, and proves your professionalism and readiness to run the business. It builds trust and significantly increases your chances of obtaining the necessary funding to launch or grow your restaurant.
See our services and solutions tailored to the real needs of your business.
Why choose professional support in product development?
We believe that even seemingly non-standard solutions, properly developed and implemented, can bring spectacular results. With our support:
Don’t let a great idea fall by the wayside due to lack of support. Contact Bon Vivant Advisory (BVA). We will help you transform your idea into market success and jointly create innovations in the gastronomy industry.
Consultation: 1h / 250 PLN net. The first consultation (1h) is free.
I have a great idea for a product for gastronomy, but I don't know if it has a chance of success. How do I check it?
It's natural to have doubts at an early stage. To check if your idea has a real chance of success, a professional market potential assessment is essential. At Bon Vivant Advisory (BVA), we conduct an in-depth analysis, taking into account current market trends, the needs and preferences of potential recipients, and the actions of the competition. We will advise you whether your idea fits into existing niches or has a unique added value that will make it stand out from others.
What does testing and validation of a new product or service involve?
Testing and validation is a key stage that allows you to verify your idea in practice before investing in full implementation. It involves conducting detailed tests of your product, service, or solution in real gastronomic conditions. We collect feedback from potential users or customers (e.g., restaurateurs, chefs), analyze data on functionality, usability, and reception. The goal is to identify any areas for improvement, refine the offer, and ensure that the product actually meets market needs.
What are the benefits of professional support in product development?
Professional support in Product Development minimizes risk and maximizes the chances of success for your idea. You gain, first and foremost: minimizing costly mistakes, which often occur when introducing new products to the market independently; increasing chances of success by refining the product to perfectly meet market needs; accelerating the implementation process thanks to experience and industry knowledge; and maximizing efficiency, which translates into greater financial benefits.
Does the product development service apply only to physical products, or also to services and solutions?
The Product Development service we offer is comprehensive and applies not only to physical products (e.g., new ingredients, semi-finished products, ready-made meals for gastronomy), but also to services (e.g., innovative catering models, delivery systems, consulting services) and technological solutions (e.g., new applications for restaurants, management systems, equipment). We support every innovation that has the potential to revolutionize the HoReCa industry, helping to assess, develop, and effectively launch it.
See our services and solutions tailored to the real needs of your business.
Has your restaurant seen its glory days pass? Do you feel it needs a fresh look and a new impulse? This is natural in the dynamic world of gastronomy. Over time, every establishment can lose its original luster, and its offer may cease to be attractive to guests. This is the moment to think about a comprehensive change through rebranding or redesign. At Bon Vivant Advisory (BVA), we understand that refreshing the image, offer, or even a complete change in business strategy is key to regaining popularity and attracting new customers. What do rebranding and redesign with Bon Vivant Advisory (BVA) involve? Before we introduce any changes, it is crucial to understand where they are most needed and what will bring the best results. Therefore, as part of our services, we offer both comprehensive rebranding and redesign, depending on the specific needs of your gastronomic business. Rebranding – complete change of brand identity This is a solution for establishments that want to start a completely new chapter – to change not only the image, but above all the concept, offer, and market positioning. If your current concept no longer resonates with the market or you want to go in a completely new direction, we will help you create a new, coherent, and attractive restaurant concept from scratch.
Refresh Your Restaurant and Give It New Life!
Rebranding includes:
Rebranding is a change in the DNA of the establishment, not just its appearance.
Redesign, on the other hand, is a more subtle form of transformation – it involves modernizing what already exists, without changing the brand's foundations. Here, we focus on improving perception and functionality while maintaining the existing identity.
Redesign includes:
You look and perform better
Why invest in rebranding or redesign?
From our experience, even seemingly small changes can bring surprising results and give your café or restaurant a new lease on life.
By investing in rebranding or redesign, you gain:
If you feel your restaurant needs a renaissance, Bon Vivant Advisory (BVA) is your partner in the transformation process. Whether you need a subtle refresh or a comprehensive concept change, our experts will help you plan and implement effective solutions.
Contact us today to schedule a free consultation and find out how rebranding or redesign can change the future of your gastronomic establishment!
Consultation: 1h / 250 PLN netto. The first consultation (1h) is free.
Your restaurant probably needs rebranding or redesign if you notice a decrease in the number of guests, deteriorating reviews, a lack of distinction from the competition, or simply feel that your establishment has ceased to be modern or attractive. Other signals may include changes in market trends, the emergence of new competition, a desire to reach a different target group, or when your current image no longer reflects the quality or uniqueness of your offer.
Rebranding is a deeper change process that affects the entire brand identity – its values, message, and often also the name, logo, color scheme, and overall communication tone. It may also involve a change in the gastronomic concept. The goal is to create a new perception of the brand in the minds of guests. Redesign, on the other hand, usually refers to the visual refreshment of brand elements (e.g., the logo itself, menu, interior design) or processes, without a fundamental change to the brand's essence. Redesign is often part of rebranding, but it can also be an independent action aimed at modernization or improving functionality.
Absolutely yes! Often, it is precisely seemingly small changes – such as refreshing the menu, subtly changing the interior design, a new style of food photography, or even a minor logo correction – that can bring surprising results. Many successes result from precise adaptation to guest needs and subtle modernization that makes the establishment more inviting and attractive, without drastically cutting off existing strengths and loyal customers. The key is a strategic approach and an accurate diagnosis.
Investing in rebranding or redesign can bring many benefits, including: an increase in the number of guests and turnover, improved brand image and perception, increased competitiveness in the market, better adaptation to current trends, regaining "freshness" and attractiveness of the venue, and also increased staff engagement, who will feel part of an exciting new change. It is also an opportunity to break away from negative past associations.
See our services and solutions tailored to the real needs of your business.
Do you want to change suppliers, but don\'t know how to choose the best one? Is a lot of food being wasted in your restaurant, and weekly inventories are a burdensome chore? These are common challenges that can significantly impact the profitability and efficiency of your food establishment. At Bon Vivant Advisory (BVA), we know that product is the foundation of every restaurant\'s operation. Its quality, availability, and price are crucial. On one hand, the chef focuses on the highest quality and constant availability of raw materials. On the other hand, the owner focuses on optimal price and efficient contact with suppliers. Our role is to combine these perspectives and advise on what to consider when choosing business partners to achieve sustainable success.
The Foundation for Your Restaurant\'s Efficiency
Warehouse Management and Effective Inventories An important element of raw material management is also effective warehouse management. This involves regular stocktaking, both in the kitchen and at the bar. We know that inventory can be a time-consuming and laborious task that is often pushed aside.
That's why we introduce proven procedures and clever solutions that organize warehouse management and facilitate daily inventory control. At Bon Vivant Advisory (BVA) we not only help implement such solutions, but also train your staff on how to use them. This will make inventories simpler, faster, and, most importantly, more precise. Effective warehouse management means:
Less food waste: Precise inventory control minimizes losses. Better purchasing planning: You avoid over-ordering and shortages. More accurate cost control: You have full insight into what you have in stock and how much it costs. Time savings: Automation of inventory processes relieves your team. Identification and reduction of losses: Accurate inventories allow you to identify where and why product losses occur (e.g., due to spoilage, preparation errors, damage, or improper storage), enabling the implementation of appropriate corrective actions. Reduced risk of theft: Regular and precise inventories act as a preventative measure and help quickly detect any irregularities resulting from dishonest staff, protecting your financial resources. Portion control and standardization: Strict inventory management allows for verification that served portions correspond to established grammages. This is crucial for maintaining a consistent food cost for each dish and ensuring that every guest receives the same quality and quantity of product.
Optimization of Supplier Selection
Choosing the right suppliers is a strategic decision that affects the quality of your dishes, customer satisfaction, and, just as importantly, your margins. We will help you in this process by analyzing aspects such as:
Product quality and freshness: We will ensure that the raw materials supplied meet the highest standards, corresponding to your kitchen concept. Prices and commercial terms: We will analyze offers and help with negotiations to ensure you get the best possible prices without compromising on quality. Reliability and timeliness of deliveries: We support in choosing suppliers who guarantee punctuality and certainty of deliveries, minimizing the risk of downtime. Customer service and flexibility: A good supplier is a partner who responds to your needs and can adapt to the dynamically changing demands of the industry. Local suppliers vs. larger players: We will help evaluate the benefits and disadvantages of cooperating with different types of suppliers, taking into account the specifics of your business.
Professional supplier and raw material management is an investment that pays off quickly.
Reducing waste, optimizing purchasing costs, and improving inventory processes directly translate into increased profitability for your restaurant.
Contact Bon Vivant Advisory (BVA) today to learn how we can help you improve raw material and supplier management, improve financial results, and make your work easier and more efficient.
Consultation: 1h / 250 PLN netto. The first consultation (1h) is free.
Frequently Asked Questions
Why is the right choice of suppliers so important for my restaurant? The choice of suppliers is the foundation of your business. The quality and freshness of the products you serve to guests depend on them, which directly translates into the taste of the dishes and the reputation of your restaurant. Equally important are the price and timeliness of deliveries, which have a huge impact on your food cost, operational fluidity, and ultimate profitability. Good suppliers are partners who help you maintain high standards, minimize waste, and effectively manage costs.
What criteria should I consider when choosing a new supplier? When choosing a supplier, it is crucial to consider several aspects. Firstly, quality and freshness of products – make sure they meet your standards. Secondly, price and commercial terms – negotiate to get optimal rates and favorable payment terms. Thirdly, reliability and timeliness of deliveries – delays can paralyze kitchen operations. Flexibility and customer service are also important – a good supplier responds quickly to your needs. It is also worth paying attention to quality certificates and return and complaint policies.
How can I minimize food waste in my restaurant? Minimizing food waste is a multi-faceted process. Start with precise purchasing planning, based on sales forecasts and inventory data. Effective warehouse management is crucial – apply the FIFO (first-in, first-out) principle, store products properly, and regularly check expiration dates. Consider optimizing portion sizes and creative use of leftovers in other dishes. Staff training in proper food handling also brings tangible benefits.
Is it worth investing in warehouse and inventory management programs? Absolutely! Modern warehouse and inventory management programs are an investment that quickly pays off. They automate inventory processes, significantly increasing their precision and shortening the time. Thanks to them, you have real-time insight into inventory levels, which allows for better purchasing planning, minimizing excessive orders, and quickly identifying losses. They also streamline settlements with suppliers and facilitate food cost control. As a result, you gain greater financial and operational control.
See our services and solutions tailored to the real needs of your business.
Do you feel that your establishment is not earning as much as it should, and the list of expenses seems endless? This is frustrating, but unfortunately a common phenomenon in the gastronomy industry. One of the most frequent reasons for failure in this business is improper cost management, and a restaurant, as you well know, generates a lot of them.
At Bon Vivant Advisory (BVA), we know that the key to success is not just reducing expenses, but above all optimal allocation of resources. The correct structure of fixed and variable costs in relation to achieved revenues is the foundation of a stable and profitable business. Key Cost Areas in Gastronomy
Costs associated with running a restaurant are concentrated around three main areas:
What is cost optimization?
We often hear about cost optimization , but it's important to understand that it's not just about cutting expenses.
It's a much broader concept that means proper allocation of resources in a given area to bring the greatest possible value and profit. Sometimes optimization can even mean increasing expenses in one area to achieve much greater savings or revenue growth in another. From our experience, seemingly small changes in cost management can lead to significant savings and increased profitability on an annual basis. That's why cost management is one of the most frequently chosen services by our clients – because we see real results!
At Bon Vivant Advisory (BVA), we help you look at your finances from a new perspective. Thanks to our experience and analytical approach:
Don't let high costs hinder the development of your business. Contact Bon Vivant Advisory (BVA) and find out how we can help you turn cost challenges into real profits.
Consultation: 1h / 250 PLN netto. The first consultation (1h) is free.
Frequently Asked Questions
Is cost management only about cutting expenses? No, cost management is a much broader concept than just expense reduction. While reducing inefficient costs is part of it, true optimization involves proper allocation of resources in areas that will bring the greatest value and profit to your restaurant. Sometimes it even means increasing investment in one area (e.g., better quality ingredients, staff training) if, in the long run, this translates into higher profits, better product quality, or greater guest satisfaction. It's about efficiency and strategic use of every zloty.
Where to start cost optimization in my restaurant? Start with a thorough analysis of your current cost structure. It is crucial to understand where your money is being spent and in what proportions. Focus on three main areas: labor costs, food cost/beverage cost, and operating expenses. Only after identifying the largest cost items and their interrelationships can you move on to finding areas for optimization. Often, seemingly small changes in inventory management or work schedules can bring surprising results over the year.
What tools can help me control costs? There are many tools that can support you in effective cost management. These include specialized warehouse and sales management programs (POS), which allow real-time monitoring of product consumption and inventory levels. Work schedule planning systems that take into account sales forecasts are also useful, helping to optimize labor costs. Furthermore, regular and precise inventories/stocktakes, as well as food cost analysis for each menu item, are the foundation of effective expense control.
How often should I analyze and optimize costs in my establishment? Cost management is an ongoing process, not a one-time action. We recommend regular, preferably monthly or quarterly, cost analysis to quickly react to any deviations and market changes. Inventories should be carried out regularly, e.g., weekly or bi-weekly, to have ongoing control over inventory. The dynamic nature of the gastronomy industry requires constant vigilance and flexibility in approach to finances to maintain profitability at the desired level.
See our services and solutions tailored to the real needs of your business.
You sense something isn’t working, but you can’t pinpoint where the problem lies? This is a common challenge faced by restaurant owners and managers in the fast-paced hospitality industry. Long working hours and daily pressures can make it difficult to view your business objectively. At Bon Vivant Advisory (BVA), we understand these challenges. That’s why we offer a comprehensive operational audit – a professional tool designed to uncover the real causes of underperformance and implement effective solutions. What is an operational audit?
Unlock your restaurant’s full potential and boost your profits
Our audit goes beyond just numbers. It’s a process of deep observation, thorough analysis, and strategic planning – all aimed at optimizing every key area of your restaurant’s operations.
As part of the audit:
We observe, listen, and analyze
Our team of experts spends time on-site at your venue, meticulously observing every aspect of its operations – from customer service and kitchen workflows to inventory and supply management. We engage in conversations with staff, managers, and guests to gain a full and objective picture of the current situation.
We identify key areas for improvement
Based on the collected data, we pinpoint specific areas where inefficiencies, oversights, or untapped potential may be present. These include:
Evaluation of management performance
We assess the competence, management style, and ability of your leadership team to motivate employees and achieve business goals.
Assessment of leadership and managerial skills
We examine how your managers inspire their teams, delegate responsibilities, resolve conflicts, and foster a positive work environment. We evaluate their communication skills, decision-making capabilities, and stress management. An effective leader is the heart of every high-performing team.
Analysis of operational and financial goal achievement
We review whether your managers meet targets related to sales, cost control (e.g., food cost, labor cost), process optimization, staff scheduling, and inventory management. We assess their ability to interpret data and make strategic improvements that enhance the financial performance of your business.
Team management and service standards
We verify if your management team provides sufficient training, enforces service standards, monitors work quality, and supports staff needs. Service quality is a direct reflection of supervisory effectiveness.
Guest relations and problem resolution
We assess how your managers handle guest complaints, manage difficult situations, and foster customer loyalty. Their ability to respond quickly and professionally is crucial for maintaining your venue's image and reputation.
Identification of development potential and training needs
Through detailed evaluation, we identify specific development areas for each manager. We then recommend personalized training programs or mentoring initiatives to help them grow their skills and lead more effectively.
Verification of front-line staff skills
We assess the abilities of bartenders, waitstaff, and kitchen staff in terms of service standards, product quality, and menu knowledge.
We conduct mystery shopper visits
To gain an authentic guest perspective, our experts act as regular customers. This allows us to objectively assess service quality, atmosphere, wait times, and the overall guest experience.
We develop a corrective action plan together
Based on a comprehensive analysis, we work with you to create a realistic and actionable step-by-step improvement plan designed to enhance your operations and significantly boost profitability.
Our operational audit is a multi-stage process with one clear goal: improving the performance of your food venue and driving dynamic growth in profitability.
Investing in an audit brings you:
A clear picture of your situation
Understand exactly where the problems lie and what’s causing them.
Effective solutions
Get practical, ready-to-implement strategies that truly make a difference.
Cost optimization
Identify areas to reduce expenses without compromising quality.
Increased guest satisfaction
Improve service and offerings to drive loyalty and positive reviews.
Profit growth
Enjoy the financial gains that come from streamlined operations and better management.
Ready to boost your restaurant’s profitability?
Don’t wait for small problems to become serious obstacles. Leverage the experience of Bon Vivant Advisory (BVA) and run a comprehensive operational audit.
Contact us today to book your free initial consultation! We’ll help uncover hidden potential and guide you toward long-term financial success.
Service cost: 7200 PLN netto
Frequently Asked Questions
How long does an operational audit take?
The duration of the audit is tailored to your specific needs and situation complexity. Typically, we conduct 1–3 on-site visits and follow up with off-site analysis based on the collected information. We don’t work within rigid timeframes – our focus is on achieving effective and lasting results.
What are the stages of an operational audit?
Our operational audit is a structured process consisting of several key phases:
Initial consultation – We learn about your situation, identify potential problems, propose initial solutions, and provide a preliminary quote.
Agreement preparation and signing – Once the conditions are accepted, we create a personalized agreement outlining the scope and objectives of the audit.
Data collection and meetings – After signing, we request financial and operational documents from the last three months (e.g., cost/revenue structures, staff schedules, goods purchased). We also conduct individual meetings with your team if needed to fully understand your processes.
Analysis and final report – After a thorough review of all collected data, we deliver a detailed final report including findings, recommendations, and an actionable improvement plan.
Follow-up meeting – One month after the report is presented, we hold a check-in meeting to assess progress, offer additional guidance, and refine the strategy if needed.
How should I prepare for the audit?
The more data you can provide upfront, the faster and more accurately we can identify the critical areas for improvement. Don’t worry if some data is incomplete – we can reconstruct and supplement what’s missing. To start, we just need an overview of your operations from the past three months, including cost/revenue breakdowns, staff schedules, and purchasing details.
We handle the heavy lifting – you simply supply the core materials.
See our services and solutions tailored to the real needs of your business.
Do you dream of opening your own restaurant, cafe, or other food establishment, but wonder if your idea has a real chance of success? At Bon Vivant Advisory (BVA), we understand your concerns. The gastronomy market, though dynamic and full of opportunities, can also be demanding. That's why we offer comprehensive and professional gastronomic market research that will provide you with the necessary information to make informed decisions and minimize investment risk. What does our gastronomic market research involve? Our research is not just data analysis – it's strategic support that will help you build a strong and competitive brand.
Your Key to Success in the HoReCa Industry
This process includes:
In-depth analysis of local and national competition
We take a close look at your immediate business environment. We identify key competitors, their strengths and weaknesses, as well as their unique value propositions. At the same time, we broaden the scope to the national level to assess the overall potential of your concept and identify possible avenues for expansion. This approach allows us to define the exact niche in which your restaurant or cafe can thrive.
Identifying global trends and adapting them to your concept
We continuously monitor the latest trends in the global gastronomy market. We seek out innovative solutions, fresh culinary ideas, and proven marketing strategies. We adapt them to the specifics of the Polish market, giving you access to creative and forward-thinking concepts that align with the needs of local guests and current market conditions.
Defining your target audience and optimizing your offer
Your restaurant or cafe is, above all, a place for your guests. After assessing the potential of your concept, we help you accurately define and understand your ideal target group. We analyze their preferences, consumption habits, and expectations. This allows you to tailor your offer, menu, interior design, and marketing strategy to perfectly match the needs of your future customers—creating a memorable culinary experience.
Our gastronomic market research is an investment that brings tangible benefits:
Contact Us!
We’re ready to help you turn your gastronomic vision into reality. Don’t let uncertainty hold you back. Reach out to Bon Vivant Advisory (BVA) today and schedule a consultation. Together, we’ll uncover the full potential of your business and map out a plan for dynamic growth.
Consultation: 1h / 250 PLN net. The first consultation (1h) is free.
Frequently Asked Questions
How long does gastronomic market research take?
On average, market research for the gastronomy industry takes several weeks. During this time, we thoroughly collect and analyze relevant market data, conduct consultations to refine your concept, and prepare a detailed financial and operational forecast for your venture. We ensure that all insights are up-to-date and comprehensive.
I believe my restaurant would have no competition in the area. Do I still need market research?
A lack of direct competition might seem like an advantage, but it doesn’t always guarantee success. It could also suggest low demand or hidden market barriers. Market research is crucial to verify whether your innovative concept will attract real interest. We analyze not only the competition, but—more importantly—local demand, purchasing power, and consumer preferences. Many innovative ventures have failed not due to competition, but due to a lack of market interest. Our research helps you assess your location's true potential and tailor your concept accordingly.
How much does market research cost at Bon Vivant Advisory (BVA)?
The cost of our gastronomic market research is tailored individually based on the complexity, scope, and specific needs of your business. We believe in transparency and fair pricing. That’s why we offer a free initial consultation to discuss your idea, determine the research scope, and provide an accurate, no-obligation quote.
See our services and solutions tailored to the real needs of your business.
Running a thriving venue with multiple successful locations? That’s a strong signal it’s time to consider scaling your business.
At Bon Vivant Advisory (BVA), we know how to transform a single successful concept into a scalable, profitable network — and how to bring international brands effectively into the dynamic Polish market.
Our Chain Development service offers comprehensive support for anyone looking to grow their foodservice business domestically or internationally.
Franchise Network Development If your venue is running successfully and you're looking to replicate that success across multiple locations, franchising may be the ideal solution. As part of our Chain Development service, we prepare your brand for dynamic growth by providing:
Support for foreign brands on the Polish market
Poland is an attractive market for foreign gastronomy concepts. If you are a foreign entity preparing to enter the Polish market, Bon Vivant Advisory (BVA) is your trusted partner. We provide comprehensive support so you can smoothly and effectively adapt your business model to local realities:
Regardless of whether you plan to create your own network or introduce a foreign brand to Poland, Chain Development with Bon Vivant Advisory (BVA) is a guarantee of professional support at every step. Contact us to learn how we can help you achieve your ambitious development plans in the gastronomy industry.
Consultation: 1h / 250 PLN net. The first consultation (1h) is free.
When is the right time to consider transforming a single restaurant into a chain or franchise?
The right time comes when your single venue consistently prospers, generates solid profits, and enjoys a strong, positive reputation. If subsequent locations also succeed and you have clearly defined, repeatable operational processes, it’s a sign that your concept is scalable. It’s also important to be confident that your business model is stable and attractive enough to draw potential franchisees or investors.
What are the key steps in creating a franchise network?
Creating a franchise network is a complex process requiring careful preparation. Key steps include: standardizing all operational processes (from food preparation and customer service to inventory management), developing comprehensive franchise documentation (operations manual, franchise agreements), creating an attractive and profitable business model for franchisees, and building a recruitment and support strategy for future partners. Strong legal protection of your brand and know-how is also essential.
How does Bon Vivant Advisory (BVA) support foreign brands entering the Polish market?
For foreign brands preparing to enter the Polish market, Bon Vivant Advisory (BVA) offers comprehensive support in key areas. We assist in adapting the concept to the specifics of Polish consumers and local trends, provide legal assistance (registration, licenses, contracts) and accounting support (tax system, optimization), and support operational aspects (location selection, recruitment, suppliers) and conceptual elements (menu adaptation, marketing). Our goal is to ensure a smooth and effective start in the new market.
Does Chain Development only concern franchising, or also growing your own network?
The Chain Development service applies to both franchise networks and the development of your own venues. Regardless of the expansion model, the same elements are crucial: process standardization, effective operational management, strategic financial and marketing planning, and building a consistent brand image. At BVA, we support you in developing and implementing the strategy that best suits your goals and resources, helping you scale your business most efficiently.
See our services and solutions tailored to the real needs of your business.
