Barrel & Board Bistro
Hospitality Concept Development and Financial Strategy
Hospitality Concept Development and Financial Strategy
Barrel & Board Bistro was a full-scale hospitality concept developed as a limited-service charcuterie and wine bar rooted in neighborhood culture, financial feasibility, and operational clarity. The project explored how a focused menu, paired with thoughtful sourcing and disciplined cost management, could create a profitable and community-oriented wine bar experience within the Atlanta metropolitan area.
The concept positioned charcuterie and wine as the primary offering rather than an accessory. While many wine bars treat boards as a supplemental menu item, Barrel & Board Bistro centered them as the core dining experience, supported by a tightly curated selection of Old World and New World wines. The intention was to create a space that encouraged slower dining, conversation, and education while remaining operationally efficient and scalable.
Site selection focused on Chamblee, Georgia, a neighborhood defined by rapid growth, cultural diversity, and proximity to established food destinations along Buford Highway. Market analysis examined demographic trends, income distribution, tourism patterns, transportation access, and competitive density. The research identified a clear opportunity for a wine-forward concept that balanced upscale sensibility with approachability and neighborhood integration.
The project included a comprehensive environmental scan addressing political, economic, social, technological, ecological, and regulatory factors. Particular attention was paid to licensing requirements, local zoning considerations, labor trends, and sustainability practices. Supplier analysis emphasized relationships with local farmers, cheese producers, and distributors to support both product quality and brand narrative.
Financial modeling formed a central component of the work. The business plan detailed projected income statements, menu mix assumptions, food and beverage cost targets, labor modeling, prime cost analysis, and a ten-year financial forecast. Conservative assumptions were used to test feasibility under realistic operating conditions, resulting in a projected net profit margin aligned with industry standards. Capital structure, cost of debt, cost of equity, and weighted average cost of capital were evaluated to determine long-term viability.
Barrel & Board Bistro ultimately functioned as an integrated study in concept development, market strategy, and financial planning. The project demonstrated how disciplined research, thoughtful positioning, and operational realism can support a hospitality concept that is both emotionally resonant and economically sound.