Concept & Feasibility

Test the fit between your restaurant idea, budget and neighbourhood before signing a lease. Translate customer demand into positioning, capacity and a defensible site decision.

An Indian founder reviewing planning sheets beside tasting samples of a thali in a cafe.

Free · 0 published lessons · 9 lessons in syllabus

Who it is for

First-time founders and operators choosing a new restaurant format or premises.

What you will learn

Compare formats against budget, skills and operating constraints
Validate a target customer and price point
Estimate capacity and rent affordability
Identify lease and legal checks before signing

Content is in progress

All lessons in this course are planned, not yet published. Sign up to be notified when lessons are published.

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Course syllabus

Choosing Your Restaurant Format — Planned
Selecting a Concept Within Your Constraints — Planned
Positioning and Price Point — Planned
Validating Your Restaurant Concept — Planned
Catchment Analysis and Customer Demand — Planned
Rent-to-Revenue: Testing Site Affordability — Planned
Capacity Maths: Seats, Covers and Throughput — Planned
Lease Terms That Affect Your Business — Planned
Pre-Signature Legal Due Diligence — Planned