anybody here ever change concepts?

If so, was it worth it?

I was just thinking that I need a change in pace. sort of a fresh start.  I feel like my blackboard is filled, and I'm still without a solution.  I need to erase the whole board and maybe try a new problem?

Thanks,

Andy

It'd be much easier to start changing a few menu items at a time than to try for a full concept change.  Andy, you'll find a lot of threads in this forum and the old one on changing concepts.  Mostly it's a last ditch effort and usually to successfully pull it off, you've got to close doors for a bit.  Can you afford to do that??

The time is ripe to reevaluate your menu.  Go through a few months sales and see which items are your stars, which items have the greatest contribution margin and sell well, which are you dogs (non sellers) and a couple that represent "you."  If you've got POS reports, this is a pretty easy thing to do.  After that take a look at the cross utilization of product issue.

I hope this was helpful.

Ciao,

An environment concept change is a huge move.

But if all you're talking about is a menu concept, you could try to introduce a new conceptual section to your menu.

If it becomes popular you could expand on it a little at a time, or use that popularity to make a full scale change.

Hi Andy,

Changing concepts *is* like starting over - but that means you'll have a whole bunch of start-up expenses - new menu, new sign, maybe some new equipment, new decor/furniture, possibly changes which need permitting, etc, etc.  And, as Steve said - you'll also have to close!   Ugh!

I think you'd be better off trying to make your existing concept more attractive.  Do you have a good idea of what guests like and don't like about your place?  If not, I'd say a survey is the first step.  For instance, maybe your facility or menu could use some freshening, or, maybe expanding your services to include catering or delivery would help.

At our place we've been trying to focus on special events - and, we've found it gives guests a reason to come in again, even if they were here yesterday.  We've been tyring all sorts of ideas, and, the ones that are successful we make into a monthly event. 

Laina Shockley
Ethos Vegan Kitchen

Having been in the same location for 18.5 years caused me to have several "concept" changes as well ae wife induced decorative changes.  I read once that most independent's concept need upgrading every 7 years.  I don't know if I agree with that but I do feel that,depending on your concept, you have to "reinvent" yourself ever so often.  I had a neighborhood joint and we did a pretty good of being that.  But for the big bucks we had to change with the times.  We started out as pretty much a nightclub with really good food.  The recession of 91 and the change in DUI to .08% and the development of a nearby area put the quietus on business.  We then became more of a restaurant with less emphasis on entertainment.  After a few years we added a couple dozen TVs and became a restaurant that had sports (you wouldn't believe how many people jumped on Sunday nights with WWE) and not a sports bar.  All the while I kept tweaking the menu, dropping slow movers and introducing new items.  Before selling I was moving toward being a nightclub once again but keeping the strong dining business we had built.  The new owner is doing very well as a nightclub but has ruined the food business.  It amazes me how short sighted bar owners are.  Money made selling food is found money and if you have a great bar business and great food, you can really make some money.  I don't know if this applies to your situation, Andy.  You might be a family restaurant or BBQ joint.  But I've been known to express myself completly irrelevantly before.  Or so my wife says.  don

 

I would imagine it to be rewarding as it is risky.

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_{I apologize for my language: I realize it is a few "****s" short of industry standards.}

Changing concepts completely can be the right solution, sometimes. If you have somehow built some bad will with your current concept, a concept change could even be necessary.

What would be the purpose of changing your concept? Is there a better market to be had than the demographic you currently appeal to? Occasionally, the demographics in an area can change and cause you to have to change with them. If your current concept doesn't have enough of a market in your area, then a change could be wise.

One thing you can't do, is simply change the name and the menu and claim to be a different restaurant. If you want a concept change to be effective, then you will have to shut down just as others have suggested. You'll need to choose new colors for your concept and redecorate with those colors and a decor that fits your new concept. You'll need a new logo, new signage, new uniforms, a new USP, and especially a new look on the exterior of your restaurant. You'll need to paint everything, change fixtures, reupholster furniture, landscape and think about changing the layout of your restaurant. You don't want to reopen looking like the same guy in a different suit.

Changing concepts is a big commitment, but it also can be just what you need to stir up new interest in an old restaurant.

Brandon O'Dell
O'Dell Consulting
phone: (888) 571-9068
email: brandon@bodellconsulting.com
web: http://www.bodellconsulting.com
blog: http://blog.bodellconsulting.com

Question - are you talking about changing from a Kosher restaurant to a non-kosher restaurant?  Or are you talking about cleaning up your menu?

Food Write
The Responsible Serving of Alcoholic Beverages

I would still be kosher, as most of the conversations go around here, I need to pick which direction to go in.  The worst is that the sales between asian and american are about 30% each, so it makes it harder to choose between them.  I am thinking of trashing my whole menu and starting over with a simpler menu, one that is easy for employees to learn and make my labor less spread out over many items.

New paint and maybe some props on the walls would be the easy route to take with remodeling.  The more I think about this the more i think it needs to be done. I am just burnt out from this place and need a change.

Andy

 

I would pick one - and then have the other as specials - such as Monday night "burgers night" or "chow mein" night.....

That is all that you can do.....

 

Food Write
The Responsible Serving of Alcoholic Beverages