A good concept requires innovation or differentiation, whether in an atmosphere or design, in the form of food or serving, or maybe in a service configuration that works correctly. Sometimes the concept is operational or managerial, one which makes a tired and lame food operation to a vibrant appealing venue with growing customer popularity and demand.
Concept is part of the cornerstones of thoughts, perceptions and beliefs, sometimes concept is perceived only as an idea, but it is an idea with abstract components.
To see the picture differently means that the your business is observed from the outside with business, experiential and operational points of view. If needed, to make controlled manipulations in weak spots and to emphasis the relevance of the abstract components that cause greater consumption or greater popularity