Numbers First
Every creative decision is tested against food cost, labor cost, rent and realistic volume. Beautiful concepts that lose money are still failures.
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About Restaurant Concepts International
An Apopka based consultancy that turns restaurant ideas into documented, operable businesses.
Our Story
The gap between a great idea and a working business
Almost every restaurant that closes had a decent idea. What it usually lacked was the unglamorous infrastructure underneath: a concept defined tightly enough that staff could execute it, a menu priced against real costs rather than what the competition charges, a labor model that matched the actual seat count, and written systems so the business did not depend entirely on one exhausted founder.
Restaurant Concepts International, Inc. exists to build that infrastructure. From our office at 128 S Highland Ave in Apopka, Florida, we work with operators across the United States and internationally on concept development, brand identity, menu engineering, operating systems, openings and franchise readiness.
Our approach is commercial from the first meeting. Before any discussion of tile or typefaces, we want to know who the guest is, what they will pay, how many of them exist within a realistic trade area, what the rent is, and what the model looks like at sixty percent of your optimistic forecast. If a concept cannot survive that conversation, better to learn it now.
Everything we produce is designed to be handed over. Manuals a new manager can follow, recipes costed to the gram, training materials that work without us, and financial models you can actually update yourself. The goal is a business that runs when we are gone, not a dependency on our phone number.
At A Glance
- Company: Restaurant Concepts International, Inc.
- Office: 128 S Highland Ave, Apopka, FL 32703
- Disciplines: Concept, brand, menu, operations
- Also: Openings, franchise, expansion
- Clients: National and international
- Hours: Mon to Sat, 8:00 AM to 5:00 PM
- Phone: 706-798-4398
What We Stand On
Four principles
Honest Counsel
We will tell you when a site is wrong, a menu is too large or the timing is bad. Consultants who only agree are expensive company.
Documented
If it is not written down it does not exist. Every engagement produces documents your team can use without us in the room.
Confidential
NDA before the first real conversation, and your concept, recipes and numbers stay yours. Always.
Who We Work With
- First time restaurant owners and investors
- Chefs opening their own concept
- Existing operators who are busy but not profitable
- Multi unit groups preparing to expand
- Hotels and resorts developing food and beverage outlets
- Franchise brands building or refining their system
- Landlords and developers selecting restaurant tenants
- International operators entering the US market
Our Approach
Built to be handed over
The measure of a consulting engagement is what remains after the consultant leaves. Advice given verbally in a meeting evaporates within a month. A costed recipe book, a written operating manual and a working financial model do not.
- Financial models you can update yourself as costs change
- Recipes costed to the unit with yields documented
- Operating manuals written for the person who will actually use them
- Training materials designed for real staff turnover
- Brand standards that survive a change of manager
- Clear ownership of everything we create for you
Have a concept, a site or a problem?
Book a consultation and we will tell you honestly what we think, what it would take and whether we are the right firm for it.