Detailed information on gastronomic analyses

What exactly is a gastronomic analysis?

By doing an analysis, various internal and external influencing factors and areas of gastronomy are examined professionally.

Internal influencing factors are (amongst others):

quality: value, authenticity, professionalism, customer satisfaction etc.
quantity: financial and operational key figures, benchmarking
hardware: infrastructure, large and small equipment, furniture
software: the concept consisting of food & beverage quality, service quality and room & ambiance quality

location: site, accessibility etc.
environment: population, economy, cultural environment, competitors, trends, developments in the industry etc.

What is the purpose of a gastronomy analysis?

A profound analysis of the current status, which is as keen as a razor, creates clarity on and helps prepare for further steps in a process. An analysis can be, for example, the basis for a gastronomic concept, for coaching or for a tender. Necessary steps can only be identified and planned rapidly and efficiently once an accurate analysis had been carried out.

Which types of restaurant analyses are there?

site inspections
field analyses
micro & macro analyses
actual state analyses
analyses of qualities (software)
mystery shopping
trend analyses
benchmark comparisons
analyses of area requirements
feasibility studies
profitability calculations
etc.

Whom is a gastronomic analysis useful for?

For anyone who needs clarity on his or her gastronomy project and who wants access to the “big picture”.

For example:

restaurateurs, caterers, hoteliers
investors, site developers, builders
architects, interior designers, specialist planners
companies with staff restaurants and/or catering services
operators of shopping centres, train stations, airports, casinos, event locations
real estate managers & administrators
administration bodies & authorities
etc.

Who can provide a professional analysis on gastronomy?