{"id":9164,"date":"2026-06-18T10:37:34","date_gmt":"2026-06-18T10:37:34","guid":{"rendered":"https:\/\/www.reisner-frank.de\/services\/gastronomy-consulting-concept-development\/"},"modified":"2026-07-17T12:44:45","modified_gmt":"2026-07-17T12:44:45","slug":"gastronomy-consulting-concept-development","status":"publish","type":"page","link":"https:\/\/www.reisner-frank.de\/en\/services\/gastronomy-consulting-concept-development\/","title":{"rendered":"Gastronomy Consulting &amp; Concept Development"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row el_class=&#8221;leistungen&#8221;][vc_column][vc_row_inner][vc_column_inner width=&#8221;1\/4&#8243;][\/vc_column_inner][vc_column_inner el_class=&#8221;leistungen&#8221; width=&#8221;1\/2&#8243;][vc_column_text css_animation=&#8221;fadeInUp&#8221; css=&#8221;&#8221;]<\/p>\n<h1>The concept before the first line is drawn.<\/h1>\n<p>Before we plan, we clarify what needs to be planned. Together with you we develop the gastronomy strategy, check feasibility and economic viability, find the right operator if desired \u2013 and support operations after opening if required.[\/vc_column_text][vc_empty_space height=&#8221;50px&#8221;][\/vc_column_inner][vc_column_inner width=&#8221;1\/4&#8243;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column css_animation=&#8221;fadeInUp&#8221; offset=&#8221;vc_hidden-xs&#8221;][vc_row_inner][vc_column_inner width=&#8221;1\/4&#8243;][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;9210&#8243; img_size=&#8221;full&#8221; css=&#8221;&#8221;][\/vc_column_inner][vc_column_inner width=&#8221;1\/4&#8243;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column css_animation=&#8221;fadeInUp&#8221; offset=&#8221;vc_hidden-lg vc_hidden-md vc_hidden-sm&#8221;][vc_row_inner][vc_column_inner width=&#8221;1\/4&#8243;][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;9212&#8243; img_size=&#8221;full&#8221; css=&#8221;&#8221;][vc_empty_space height=&#8221;150px&#8221;][\/vc_column_inner][vc_column_inner width=&#8221;1\/4&#8243;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row el_class=&#8221;leistungen&#8221;][vc_column][vc_row_inner][vc_column_inner width=&#8221;1\/4&#8243;][\/vc_column_inner][vc_column_inner el_class=&#8221;leistungen&#8221; width=&#8221;1\/2&#8243;][vc_empty_space height=&#8221;50px&#8221;][vc_column_text css_animation=&#8221;fadeInUp&#8221; css=&#8221;&#8221;]<\/p>\n<h3>Our services in detail<\/h3>\n<ul>\n<li><span style=\"font-size: 16px; font-weight: 300;\">Gastronomy concepts and feasibility studies \u2013 for individual properties, campus and industrial sites, entire urban districts<\/span><\/li>\n<li><span style=\"font-size: 16px; font-weight: 300;\">Forward-looking business calculations (sales revenues, labor costs, cost of goods, ancillary operating costs)<\/span><\/li>\n<li><span style=\"font-size: 16px; font-weight: 300;\">Competitive and location analyses<\/span><\/li>\n<li><span style=\"font-size: 16px; font-weight: 300;\">Identification of savings potential in existing operations<\/span><\/li>\n<li><span style=\"font-size: 16px; font-weight: 300;\">Gastronomy tenders including contract design (landlord expos\u00e9 or functional service description)<\/span><\/li>\n<li><span style=\"font-size: 16px; font-weight: 300;\">Consulting on payment and point-of-sale systems<\/span><\/li>\n<li><span style=\"font-size: 16px; font-weight: 300;\">Training and development programs for the operator<\/span><\/li>\n<li><span style=\"font-size: 16px; font-weight: 300;\">Coaching during ongoing operations<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>In addition to all fact- and data-driven content, we are of course also happy to develop with you the specific offer of food and beverages as well as the associated service levels. What should be offered where, in what quality, when and how.<\/p>\n<p>Of course, gut feeling plays a central role in gastronomy \u2013 not only for guests, because in the end it should simply taste good. For operators, building owners and landlords too, emotions, atmosphere and personal assessments are important factors in decision-making.<\/p>\n<p>But quality can not only be felt, it can also be measured. Economic key figures create transparency, provide orientation and form the framework for sustainable and successful concepts. They help to identify potential early and to make well-founded decisions.<\/p>\n<p>This is precisely why it is crucial to engage intensively with the economic framework conditions before or at the start of a planning project. From location and space analyses to revenue potential to investment and operating costs \u2013 we support you comprehensively in creating the right foundations for successful projects.[\/vc_column_text][vc_empty_space height=&#8221;50px&#8221;][vc_single_image image=&#8221;9213&#8243; img_size=&#8221;full&#8221; css_animation=&#8221;fadeInUp&#8221; css=&#8221;&#8221;][vc_empty_space height=&#8221;50px&#8221;][vc_column_text css_animation=&#8221;fadeInUp&#8221; css=&#8221;&#8221;]Especially at the beginning of a planning project, it is worthwhile to first look at the most important economic key figures according to the Pareto principle. In gastronomy, personnel costs in particular play a decisive role. They are among the largest cost blocks in many operations and are often only limitedly flexible. Unlike many other cost types, staffing structures cannot be freely adjusted to seasonal fluctuations, days of the week or times of day.<\/p>\n<p>That is why an early look at the expected staffing structures is essential \u2013 both for existing operations and for new projects. An economically optimized gastronomy concept is characterized by working with the most efficient staffing structures possible, without compromising quality and service. This is precisely where intelligent processes, automation solutions or the deliberate choice of different service levels can create decisive advantages. Already in an early planning phase, it is possible to see how higher investments in automation can have a positive long-term effect on operating costs. For this reason, we analyze staffing plans at an early stage, compare different approaches and evaluate their economic impact \u2013 as an important foundation for sustainable and future-proof gastronomy concepts.<\/p>\n<p>[\/vc_column_text][vc_empty_space height=&#8221;50px&#8221;][vc_single_image image=&#8221;9214&#8243; img_size=&#8221;full&#8221; css_animation=&#8221;fadeInUp&#8221; css=&#8221;&#8221;][vc_empty_space height=&#8221;50px&#8221;][vc_column_text css_animation=&#8221;fadeInUp&#8221; css=&#8221;&#8221;]Complex gastronomy projects need structure. That is why we think about them in five modules \u2013 individually combinable and precisely tailored to your needs.[\/vc_column_text][\/vc_column_inner][vc_column_inner width=&#8221;1\/4&#8243;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column css_animation=&#8221;fadeInUp&#8221;][vc_row_inner][vc_column_inner width=&#8221;1\/4&#8243;][\/vc_column_inner][vc_column_inner width=&#8221;1\/2&#8243;][vc_column_text css_animation=&#8221;fadeInUp&#8221; css=&#8221;&#8221;]<\/p>\n<h2>Possible project modules<\/h2>\n<p>Within these project modules, we can provide the described services as needed and flexibly adapt the corresponding interfaces to your ideas and requirements.[\/vc_column_text][vc_empty_space height=&#8221;50px&#8221;][vc_single_image image=&#8221;9205&#8243; img_size=&#8221;full&#8221; css_animation=&#8221;fadeInUp&#8221; css=&#8221;&#8221;][vc_empty_space height=&#8221;50px&#8221;][vc_column_text css_animation=&#8221;fadeInUp&#8221; css=&#8221;&#8221;]These services do not always have to be commissioned in this combination and with this scope, but can also be requested selectively and in part.[\/vc_column_text][vc_empty_space height=&#8221;50px&#8221;][vc_btn title=&#8221;send enquiry&#8230;&#8221; 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