Conceptional Services

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CATEGORIES

How can restaurants excel in the digital era?

12/05/2021

We have constructed a model to guide the process of setting up your own digital infrastructure.

What the Hybrid?

15/04/2021

Hybridisation. What is it and, more importantly, why should you care? In this article: What the Hybrid?
O’Tacos enters the Dutch market

22/03/2021

O’Tacos is currently looking for experienced local entrepreneurs that want to be a part of the O’Tacos success story.

CrepeAffaire: Never waste a good crisis

01/03/2021

CrepeAffaire has readied itself for their next big phase of growth, which includes franchising in the Netherlands.
STAND OUT IN A DIGITAL ERA – What can we learn from burgers?

21/01/2021

How do you make your brand stand out and memorable in a digital world? Click here to see what we can learn from burgers.

Mergers and acquisitions in F&B: the 5 golden tips

21/12/2020

Time to sell or time to buy? These subjects should be top of mind during mergers and acquisitions in the F&B industry.
Hospitality Consultant: The key to a successful M&A project

03/12/2020

The 5 most common pitfalls we see within a merger and acquisition project.

Hospitality Strategy after COVID-19: The New Normal

19/11/2020

The New Normal demands a future proof hospitality strategy. We have listed 7 Foods For Thought to take with you.
A multi-channel foodservice strategy is the future

28/10/2020

What, when and where? With a foodservice strategy that centres around these questions, you can make future-proof choices

Food and Beverage Concept Development

29/09/2020

We help you develop concepts and formulas that more than justify the investment and needs.
Download for free now: The Conceptional Covid-19 (re)opening Playbook!

01/07/2020

To deal with the fundamental changes due to Covid-19, we offer you our free Conceptional (re)opening Playbook.

What’s next? The future of the restaurant industry.

06/05/2020

Join our first Conceptional webinar on the 14th of May at 15:00 CEST.
Rise of the virtual restaurant

28/04/2020

Virtual restaurants are rising up, and they’re here to stay. Click here to read more.

Transformational Planning in Covid-19 Era, adapting to a new Paradigm

17/04/2020

Transformational planning - how to execute this and what will be the new Paradigm?
“Restaurant Survival in a COVID19 World”

13/03/2020

5 points that will help restaurants and foodservice operations in a COVID19 World. Click to read full article.

Food and Beverage Mergers & Acquisitions – Advisory by Conceptional

21/02/2020

As part of our services we support during your Due Diligence Process. Find out what we can offer you in our brochure.
Is Vegan & Plant-based here to stay?

05/02/2020

In this article we will explore the impact as well as the opportunities of plant-based and vegan on the food industry.

O’Tacos : Exceptional Growth Rate fueled by grass-root strategy.

27/01/2020

As part of our discipline Performance & Growth we support brands who want to expand their businesses.
New business opportunities: Crêpes are becoming the new pizza!

10/01/2020

As part of our discipline Performance & Growth we support brands who want to expand their businesses.

5 TOP CHANGES F&B PLACEMAKING

23/12/2019

Is shopping centre still the appropriate naming for those places we go to to gather, play, eat, work, live?
F&B Leisure – Eatertainment

11/10/2019

Eatertainment takes care of the whole package. Delicious food and fun games, interior or design.

F&B Placemaking – Foodhall

29/05/2019

Food halls have grown enormously in recent years and are popular in the Netherlands. But why?
F&B Trendwatching!

05/02/2019

What are trends actually and why is trend research so important? Conceptional wants to clarify this! Read more here...

F&B Placemaking – The Conceptional way

12/11/2018

What makes a space a place? More and more investments are being made in F&B to strengthen the experience of the area.
Loyalty is a brand

03/09/2018

Products are created in a factory but brands are created in the mind. Interested? Read more...

Our latest service: F&B Performance & Growth

19/06/2018

The circle is complete with our latest service: “F&B Performance & Growth”. Read more here...
Food & Beverage as a distinguishing factor for a hotel

15/03/2018

Can Food & Beverage offer this distinguishing factor? In our opinion; YES!

Opening Café Americain at Leidseplein in central Amsterdam

03/01/2018

The iconic restaurant Café Americain reopened its doors on the 18th of December 2017. The restaurant is located at ...
Opening Fresh & Sustainable locations

22/12/2017

The Efteling has asked Conceptional to develop a Fresh & Sustainable concept...

London’s indulging Food & Beverage concepts

16/11/2017

Conceptional has recently been in bustling London. A great opportunity to discover ...
New York: The City that never sleeps

13/06/2017

After two year Conceptional, once again, paid a visit to “The City that Never Sleeps”: New York City...

The right Food & Beverage mix in shopping centers

06/04/2016

Food & Beverage has always played an important part in the shopping experience...
Frames & Café Coco opened Amsterdam Airport Schiphol

30/03/2016

On the 29th of February and the 10th of March, respectively the food & beverage concepts Frames and Café Coco opened...

Food & Beverage trends for 2016 – part 2

08/02/2016

This week, another 6 team members of Conceptional share their Food & Beverage trend for 2016 with you...
Food & Beverage trends for 2016 – part 1

27/01/2016

A new year has arrived. A year filled with new trends and developments in the Food & Beverage industry...

The rough diamonds of Shoreditch

18/11/2015

Last month we visited London for a trendtour. During our time there we have seen a lot of different areas, but...
Beer is the new wine: our favorite craft beer concepts

13/08/2015

Craft beer is the new wine. Craft beers are distinguished by their unique stories of origin, taste, craftsmanship and...

Dubai: paving the way for local entrepreneurship

23/06/2015

Dubai is a definition by itself which stands for bigger, faster, more expensive and more massive...
The making of: Restaurant de Balzaal & Prins Hendrik Garage

28/04/2015

Het Loo Palace was opened for public in 1984. From this moment the museum has given an idea of...

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