Menu & Dining Concept Development
Bridging the Gap
From Idea to Concept
An idea is not a concept, it’s a start. Opening a restaurant is a daunting endeavor, as is a restaurant revamp. There are hundreds, if not thousands of decisions to be made; each of which will make a long-term financial impact. The difference seems subtle, but it’s striking.
For example, a Mexican restaurant is an idea, but a Mexican restaurant based on the Distrito Federal of Mexico City with the attendant vibe, menu, colors and story is a concept. Distrito started as an idea, and over time was successfully translated from a taco truck to a flagship restaurant with multiple outposts around the region.
Do you have your own version of Distrito, but need help bringing it from the idea phase to fruition? Chef Garces wants to help you.
From Spanish tapas and vibrant Mexican street food, to Classic New American, Chef Garces has built dozens of successful and viable restaurant properties, each of which creates an intimate and exciting experience for guests, while prioritizing profitability and scalability.
While the idea alone will always serve as the baseline ingredient of your business, Chef Garces has the culinary and business experience to know the best way to turn these ideas into stories and concepts that resonate with diners.
During the process of bridging the gap between idea and concept, Chef Garces will assist with understanding the financial models that determine concept feasibility as well as provide a strategic planning session to help identify primary branding markers.
Concept Services
Chef Garces will work with you to bridge the gap between your idea and a successful concept. Whether you’re new to the game, or a veteran, he knows what you need to succeed.
Operations Consulting
From food safety procedures to defining and encouraging the right culture, your restaurant is only as good as your employees. Poor operational planning and training will lead to poor results.
Menu Services
Chef Garces will work with you to create a cohesive and scalable menu that works within your restaurant’s concept, as well as the individual details of the market.
Team and Training
Chef Garces’ restaurants are well known for their high level of service and guest satisfaction. This is no accident. Chef Garces will work with you to create an operational handbook and assist you with finding and solving operational or training issues before they start. The team makes the company.
How We Can Help
Culinary & Concept
Expert advice on creating a concept from your idea
The importance of names
Can include: Visual Design Elements/Interior Design
Competitive Analysis, Demographic Research
Site Selection
Food & beverage sourcing and costing
Vendor selection
Kitchen & bar design and layout
Kitchen & bar equipment selection
Operations
POS & back office selection
Bar & mixology service systems
Cash handling procedures
Delivery & catering operating systems
Manuals, policies, procedures, forms & Checklists
Food safety audits & system development
Revise and Revamp
Onsite Training
Culinary Auditing
Recipe and Overall Menu Costing
Recipe Value Engineering
Category Management
Cross-Utilization of Product
Menu Mix Analysis
Labor Cost Modeling
Some Successful Concepts
Amada
Amada, Chef Garces’ first restaurant, was opened in 2005 in Philadelphia, and pays tribute to Spanish Tapas. Considered one of the city’s best and most successful restaurants, Amada has withstood the test of time over its 15 year history.
Today, there are two Amada locations - the original in Philadelphia, and one in Atlantic City.
Distrito
The culture of Mexico City is unarguably colorful, fresh, energetic, and exhilarating, and Distrito successfully aims to capture each of those elements. From tacos and tortas, to its list of over 100 tequilas, Distrito serves up antojitos - or street food - as a celebration of the vibrancy of Mexico City’s cuisine and culture.
Distrito has now expanded to two locations in West Philly and Atlantic City.
Village Whiskey
Village Whiskey is Chef Garces’ take on the classic American burger and bourbon spot. Serving the best damn burgers in Philly with a serious drink menu to match, Village Whiskey has earned its title as a quintessential after-work spot for a bite and a bourbon - or any other kind of whiskey patrons can fathom.
Village Whiskey is located in Philadelphia’s historic Rittenhouse Square neighborhood.
Okatshe
Guests of Okatshe are taken through an okashi (a candy shop) before making their way into Chef Garces’ homage to a traditional izakaya. The idea is to feel a sense of transportation away from the boardwalk of Atlantic City, and into the streets of Tokyo. From there, guests are treated to a wide range of traditional Japanese small plates, whiskeys and sakes, and an unforgettable experience.
Buena Onda
Buena Onda is all about “good vibes.” Where Distrito takes guests to the streets of Mexico City, Buena Onda maintains that vibrancy while slowing the pace down a little, transporting patrons to the Baja California Peninsula. The atmosphere is relaxed and casual, the seafood is sustainable, and the margaritas come from the best tequilas and ingredients.
Tinto
Tinto transports guests far away from Rittenhouse Square, and straight into the Basque of Spain, where they’ll get a taste of the rich and unique flavors of the region. A combination of Spanish and French flavors, with an astounding wine list to pair, Tinto celebrates the richness and beauty of the traditions of the Basque region, and leaves guests with a culinary experience they’ll never forget.
Or reach out to Jill Garces, our Business Relations Manager, directly at 215-421-2624.