In gastronomy terms, the real "experience factor" is a combination of culinary offerings and ambience. Its impact depends on the individual concept, which should be unique, unequalled, and holistically planned in order to provide obvious added value.
Holistic planning in the catering industry
"Holistic" planning means tackling all questions concerning a gastronomic business. These include the target group to be attracted, the culinary emphasis, and the design concept for all areas. This covers the wall décor as well as furniture and equipment, lighting, and decorative accessories. The decisive factor for success is the uniqueness of the concept, a clear profile, and a specialisation that ideally should be unique.
Emphasising added value for customers
The added value for guests should be reflected in every little detail: in wallpaper design, colour(s) of furniture, equipment, staff, and specific services. The term "added value" can also include ideas like special surprises and performances. If guests are offered more than they expect, they feel like their requirements have been exceeded. All these elements together create a special atmosphere, and it is the atmosphere that determines whether guests will return and/or recommend an establishment.