How We Work
Project Approach
Reflecting the uniqueness of each client and project, Perspectives principals prepare detailed, customized proposals for services to satisfy the specific business goals and project objectives. Fees for services are quoted within the context of services proposed.
Considerations
Successful projects balance the needs of target users with the practical requirements of safe food handling and efficient operations, including:
Concept Criteria
The menus, specialty/signature items, food products and service programs are subjected to a series of internal and external tests designed to identify, defer and/or eliminate concept elements considered to be weaker when analyzed against criteria which include:
Consumer Issues:
Operations Issues:
Marketing Issues:
Reflecting the uniqueness of each client and project, Perspectives principals prepare detailed, customized proposals for services to satisfy the specific business goals and project objectives. Fees for services are quoted within the context of services proposed.
Considerations
Successful projects balance the needs of target users with the practical requirements of safe food handling and efficient operations, including:
- All facets of the foodservice concept must demonstrate guest appeal, appetite appeal and value, without seeming too expensive, while appealing to core target guests and guests of direct competition. They should also be attractive to secondary target buyer groups.
- All food products and programs must support the competitive positioning and reflect the relationship between guests and staff.
- All food products, programs, displays and merchandising provide optimal food safety and sanitation conditions ensuring proper temperatures and allowing for easy cleaning and maintenance.
- All menu items and products are developed for optimal ease of preparation.
- All merchandising and food displays and presentations are exciting, appetizing, unique, distinctive and trend-setting in nature.
- Food displays/exhibitions are uncomplicated, requiring minimal time to set-up and breakdown.
- The concept supports guests’ needs and desires for value and abundance (price, choice and portion size).
- All aspects are easy for the guest to understand to facilitate fast ordering and delivery times maintaining the desired GET (Guest Experience Time).
Concept Criteria
The menus, specialty/signature items, food products and service programs are subjected to a series of internal and external tests designed to identify, defer and/or eliminate concept elements considered to be weaker when analyzed against criteria which include:
Consumer Issues:
- Sensory evaluation (visual, audio and aromatic cues)
- Perceived benefits
- Need/want fulfillment
- Value assessment
- Merchandising display appeal
- Concept fit (does it fit the concept and the company’s strategic objectives?)
Operations Issues:
- Simplicity in preparation
- Equipment requirements, ensuring good food safety/sanitation
- Low risk (accidents, sanitation, etc.)
- Availability/cost of equipment/supplies
- Ease of handling; simple set-up/break-down
- Simplicity in training and implementation
- Utility requirements
- Production capabilities
- Expandable and able to be replicated at other locations
Marketing Issues:
- Does not alienate existing guests
- Reaches/appeals to primary and secondary target buyer groups
- Fits one or more major building strategies
- Competitively superior and distinct
- Supports value and provides concept clarity
- Supports new competitive positioning
- Supports/complements core product