Meal concept optimization
Optimizing meal concepts that take your business to the next level, creates satisfied customers and ensures a stronger competitive position. Analysis, concept and menu development, and design. Perfect for restaurants, bars and hotels.
CONCEPT DEVELOPMENT, UNIQUE PLACES AND DESIGN
Do you want to take your restaurant, bar or visitor experience to the next level? I offer a complete solution where the space, food, drink and environment are transformed into a cohesive and memorable experience.
With analysis, storytelling, business development and menu development rooted in local context and world-class design through collaboration with Scandinavia’s leading architectural firms Tengbom – we develop concepts where identity, space, taste and hospitality interact with each other.
The menu development highlights local ingredients and the flavors of the place, strengthening the sustainability profile and creating both added value and differentiation.
Tengbom is responsible for the physical design, with reference projects such as:
Photographic Stockholm – where gastronomy, art and architecture are intertwined.Östermalms Saluhall – cultural heritage and contemporary function in symbiosis.
Restaurant WS/Villa Foresta– an environment where every detail enhances the overall impression.
The craftsmanship on the corner – an urban, contemporary concept with strong character.
Tengbom always works with a responsive, sustainable and location-specific approach, making their design a long-term investment in the guest experience and business.
FOR WHO IS IT WORTH WORKING ON TARGET TIME CONCEPT OPTIMIZATION?
- Restaurants, cafes and bars
- Hotels and accommodation
- Experiential businesses and destinations
- Event organizers and destination developers
Tips see Restaurants on the Edge to get a sense of how it might work.
WHAT IS INCLUDED IN TARGET TIME PERIOD OPTIMIZATION:
Overall view: A comprehensive view of the customer journey across both digital and physical channels – from the customer experience online to the experience in-store.
Results report and recommendations:
- Brand perception: How are you perceived? How can the identity be clarified and strengthened? Are you living up to your vision?
- Hosting: Assessment of the customer journey and how well the business welcomes and takes care of its guests.
- Unique flavors: An analysis of how the business integrates local flavors and culture into its experience.
- Menus: The menu is analyzed and developed to highlight the flavors and profile of the location.
- Marketing: Ensuring that the business delivers on what it promises in its marketing and communication.
- Local partners and collaboration: Suggestions on how you can strengthen your connection to the place and network.
- Workshop with staff: To include everyone in the brand journey.
- Design and interior design – In collaboration with Tengbom, we are looking at how space, function and expression can enhance the concept.
Here's how it works:
1. Site visits & interviews – Observation of the environment, the menu, the meeting and the overall impression.
2. Analysis & report– You will receive a concrete report with strengths and improvement suggestions.
3. Design improvements– Design ideas and optimization of the physical environment.
Follow-up visits or calls to ensure that the improvements are implemented and have the desired effect.
FOR WHO IS IT WORTH WORKING ON TARGET TIME CONCEPT OPTIMIZATION?
- Restaurants and cafes: To optimize the hosting and dining experience, as well as to integrate sustainable practices.
- Hotels and accommodation: To improve the guest experience and ensure that the customer's expectations are met and exceeded.
- Tourist attractions and experience companies: To improve the overall visitor experience and ensure that the business is competitive.
- Event organizers: To ensure that the event lives up to the brand and the participants' expectations, and that all aspects of the experience are well thought out.
Tips see Restaurants on the Edge to get a sense of how it might work.
Easter dessert created for Görvälns Castle together with John Anderson. Special designed Easter egg by Chef Jungstedt.