The process of creating new dishes and culinary techniques that enhance dining experiences and meet consumer trends.

A systematic evaluation of market conditions, trends, and consumer preferences to inform business decisions.

A strategic planning tool assessing strengths, weaknesses, opportunities, and threats related to a business or project.

A unique theme or idea that defines a restaurant's menu and dining experience, setting it apart from competitors.

A comprehensive outline of a restaurant's financial goals, including budgeting, forecasting, and funding strategies.

The process of creating a restaurant's menu, balancing creativity with practicality and consumer preferences.

A plan for developing a strong, positive perception of a restaurant through its name, design, and messaging.

The administration of business practices aimed at ensuring maximum efficiency within a restaurant's operations.

Estimating future sales based on historical data, market trends, and consumer behavior.

A strategy for hiring, training, and managing employees to meet the operational needs of a restaurant.

The oversight of materials, information, and finances as they move from supplier to restaurant.

A coordinated series of marketing activities aimed at increasing awareness and sales of a restaurant.

A semi-fictional representation of a restaurant's ideal customer based on market research and data.

The process of predicting the costs associated with menu items, including ingredients and preparation.

Considerations for menu design that accommodate specific dietary needs, such as allergies or preferences.

A brief overview of a business plan, highlighting key points and objectives for potential investors.

Using social platforms to promote a restaurant's brand, engage with customers, and drive sales.

Various platforms and methods used to communicate and promote a restaurant's offerings to its target audience.

The total amount of money moving in and out of a restaurant, essential for financial health.

An analysis to determine the viability of a proposed restaurant concept, considering market demand and resources.

The process of presenting a business plan to potential investors to secure funding.

The direct costs attributable to the production of the food sold by a restaurant.

The overall experience a customer has while dining at a restaurant, influenced by food, service, and ambiance.

A concise overview of a restaurant's financial status, including income, expenses, and profitability.

Emerging patterns in food preferences and dining behaviors that influence restaurant offerings.