Restaurant Business Plan Template
Restaurant business plan.
You’ve come to the right place to create your restaurant business plan.
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Below is a template to help you create each section of your Restaurant Business Plan.
Restaurant Business Plan Example
Executive summary, business overview.
Bluehorn Restaurant & Steakhouse is a new restaurant and steakhouse located in Oklahoma City, Oklahoma. The menu of Bluehorn Restaurant & Steakhouse will include bistro-type dishes that are authentically created and crafted by acclaimed Chef Peter Logan. It will be located in the trendy part of town, known as the Plaza District. The restaurant will be surrounded by classy art galleries, live theater, high-end restaurants and bars, and expensive shopping.
Owned by emerging restaurant operators Chef Peter Logan and Anastasia Gillette, Bluehorn Restaurant & Steakhouse will become Oklahoma City’s newest, trendiest restaurant for patrons to celebrate their next big event, have a nice date night, or gather with friends or family for a fun evening while dining over finely crafted entrees, desserts, and cocktails.
The following are the menu items to be offered by Bluehorn Restaurant & Steakhouse:
- Soups & Salads
- Gourmet sides
- Wine, Beer & Spirits
- Assorted non-alcoholic beverages
Bluehorn Restaurant & Steakhouse will target adult men and women between the ages of 21 – 65 with disposable income in Oklahoma City, Oklahoma. Within this demographic are millennials, young professionals, newlyweds, young families, more established families, and retirees. Because of the pricing structure of the menu, the patrons will likely be upper middle class to the wealthy population of Oklahoma City.
Bluehorn Restaurant & Steakhouse is owned and operated by fellow Oklahoma City natives and culinary enthusiasts, Chef Peter Logan and Anastasia Gillette. Both come with a unique skill set and complement each other perfectly. They formerly worked together at another OKC fine dining establishment and made a great team for serving guests delectable food and wine while ensuring the highest level of customer service.
Chef Peter will manage the kitchen operations of Bluehorn Restaurant & Steakhouse. He will train and oversee the sous chefs, manage inventory, place food inventory orders, deal with the local food vendors, and ensure the highest customer satisfaction with the food.
Anastasia will oversee front of the house operations, maintain and ensure customer service, and manage all reservations. She will also be in charge of the bar and wine ordering, training of front of the house staff, and will manage the restaurant’s social media accounts once they are set up.
The following success factors will set Bluehorn Restaurant & Steakhouse apart from the competition:
- Gourmet dishes elegantly prepared to the finest standard.
- Selection of steaks sourced from local Oklahoma farms.
- An exclusive and unique wine menu that includes a wine selection of all price points.
- Highly sought after location: Bluehorn Restaurant & Steakhouse will be located in the trendy and attractive neighborhood known as The Plaza District.
- Trendy, welcoming, and energetic ambiance that will be perfect for a night out or a celebration.
Bluehorn Restaurant & Steakhouse is seeking $300,000 in debt financing to open its start-up restaurant. The funding will be dedicated for the build-out and design of the restaurant, kitchen, bar and lounge, as well as cooking supplies and equipment, working capital, three months worth of payroll expenses and opening inventory. The breakout of the funding is below:
- Restaurant Build-Out and Design – $100,000
- Kitchen supplies and equipment – $100,000
- Opening inventory – $25,000
- Working capital (to include 3 months of overhead expenses) – $25,000
- Marketing (advertising agency) – $25,000
- Accounting firm (3 months worth and establishment/permitting of business) – $25,000
Who is bluehorn restaurant & steakhouse.
Bluehorn Restaurant & Steakhouse is a new restaurant and steakhouse located in Oklahoma City, Oklahoma. Bluehorn Restaurant & Steakhouse will serve a wide variety of dishes and beverages and will cater to the upper middle class to wealthier population of Oklahoma City. The menu of Bluehorn Restaurant & Steakhouse will include bistro-type dishes that are authentically created and crafted by acclaimed Chef Peter Logan. It will be located in the trendy part of town, known as the Plaza District. The Plaza District is one of Oklahoma’s trendy neighborhoods and is considered the “it” area for newlyweds, millennials, professionals, and young singles. The restaurant will be surrounded by classy art galleries, live theater, high-end restaurants and bars, and expensive shopping.
Owned by emerging restaurant operators Chef Peter Logan and Anastasia Gillette, Bluehorn Restaurant & Steakhouse will become Oklahoma City’s newest, trendiest restaurant for patrons to celebrate their next big event, have a nice date night, or gather with friends or family for a fun evening while dining over finely crafted entrees, desserts, and cocktails. Bluehorn Restaurant & Steakhouse is scheduled to open within the next six months.
Bluehorn Restaurant & Steakhouse History
Bluehorn Restaurant & Steakhouse is owned by two Oklahoma City natives, Chef Peter Logan and Anastasia Gillette. They have both worked around the country in fine dining establishments and have a combined twenty years in the restaurant industry. Upon working alongside each other at another fine dining establishment in Oklahoma City, the two of them became good friends and decided to venture into owning their own restaurant.
Chef Peter is the kitchen guru and critically acclaimed chef, while Anastasia manages the front of the house and is a certified Sommelier. Together, with both of their expertise and knowledge, Bluehorn Restaurant & Steakhouse is destined to become Oklahoma City’s next big restaurant.
Since incorporation, Bluehorn Restaurant & Steakhouse has achieved the following milestones:
- Developed the restaurant’s branding image, social media, and website.
- Has a soft hold on a prime restaurant location in the Plaza District.
- Met with the architect to begin the design of the restaurant.
- Developed and finalized the menu of the food and drink, and alcohol selection.
- Obtained a food permit license to be able to prepare and sell food and drinks in Oklahoma County.
- Obtained a sales and use tax permit for use in Oklahoma County.
Bluehorn Restaurant & Steakhouse Menu Items
The following are the types of menu items Bluehorn Restaurant & Steakhouse will serve:
The Restaurants industry is expected to grow to over $220 billion in the next five years.
Consumer spending is projected to grow. The Consumer Confidence Index, a leading indicator of spending patterns, is expected to also grow strongly, which will boost industry growth over the next five years. The growth in consumer confidence also suggests that more consumers may opt to segment their disposable income to eating outside the home.
Additionally, an increase in the number of households earning more than $100,000 annually further contributes to the industry growth, supporting industry operators that offer more niche, higher-end products. This group is expected to continue to grow in size over the next five years.
The urban population represents a large market for the industry. Specifically, time-strapped individuals living in urban areas will likely frequent industry establishments to save time on cooking. The urban population is expected to increase, representing a potential opportunity for the industry.
Demographic profile of target market, customer segmentation.
Bluehorn Restaurant & Steakhouse will primarily target the following customer profile:
- Upper middle class to wealthier population
- Young professionals
- Households with an average income of at least $75k
- Foodies and culture enthusiasts
Direct and indirect competitors.
Bluehorn Restaurant & Steakhouse will be competing with other restaurants in Oklahoma City. Because Bluehorn Restaurant & Steakhouse is a local startup, the competitors will be local restaurants as well. A profile of each competitor is below.
Located in the trendy area known as the Plaza District, The Press has reimagined our favorite foods of the surrounding regions through the lens of home. By combining the comfort food of the deep south with that of the southwest, and then filtering it all through Oklahoma roots, The Press seeks out to bring something familiar, yet unique.
The menu consists of appetizers, soups, burgers and sandwiches, bowls, main dishes, sides, desserts, and a large selection of alcoholic beverages. The Press serves craft beer, domestic beer, wine spritzers, house cocktails, wine, and mimosas. They also offer brunch that is served daily until 4:00 pm. The menu of The Press is affordable with the most expensive dish being $16 (chicken fried ribeye). The wine menu is also not pretentious as the wine is sold either by the glass or bottle, with the most expensive bottle being $52 for the Gruet Sparkling Brut Rose.
Oak & Ore
Oak & Ore is a craft beer and restaurant in OKC’s Plaza District. They have a 36-tap beer selection and offer vegetarian, vegan, and gluten free dining options. Oak & Ore offers a rotating, 36-tap selection of their favorite brews from Oklahoma and around the world. Each beer is thoughtfully paired with a craft beer-inspired dining experience.
Oak & Ore is passionate about the art of beer, and strives to present it in its optimal form, precisely as the brew masters intended. They use temperature controlled taps and beer-specific glassware. Their knowledgeable staff is ready to assist with any questions regarding the menu selection and will allow patrons to sample the beer before they select one.
The food menu of Oak & Ore offers starters, salads, wings, fried chicken, sandwiches, tacos, banh mi, and sides. They also have a selection of kids dishes so the whole family can enjoy comfort food while sampling one of their delectable beers.
The Mule OKC
The Mule is a casual, hip restaurant offering a large beer and cocktail menu plus sandwiches and more. In the fall of 2012, three local restaurant industry dudes combined forces to create The Mule. Located in the constantly growing and buzzing hub that is the Plaza District, The Mule takes the timeless favorite and contorts it into a whole menu of wild offerings.
The goal was and still is to provide cuisine that is both approachable and familiar, but still creative. The Mule’s best seller is the Macaroni Pony, which is a hunk of jalapeno cornbread split in half and hugging mac and cheese, BBQ pulled pork, and a pickle. There is also a fantastic assortment of soups offered and The Mule shakes up a seasonal list of cocktails designed by their bar staff. During the winter months, patrons can stave off the cold with their versions of hot toddies and buttered rum. For the beer drinkers, they always have a reliable line-up of fresh cold brews on draft, as well as a wide selection of can.
Bluehorn Restaurant & Steakhouse offers several advantages over its competition. Those advantages are:
Bluehorn Restaurant & Steakhouse will offer the unique value proposition to its clientele:
- Wine selection that is suitable for all price points.
- Highly sought after location.
- Trendy, welcoming, and energetic ambiance.
The promotions strategy for Bluehorn Restaurant & Steakhouse are as follows:
Bluehorn Restaurant & Steakhouse’s location is a promotion strategy in itself. The Plaza District is a destination spot for locals, tourists, and anyone looking for the trendiest food fare in Oklahoma City. The Plaza District is home to OKC’s most popular bars and restaurants, art galleries, theaters, and boutique shopping. The millennials, young professionals, and foodies will frequent Bluehorn Restaurant & Steakhouse for the location itself.
Bluehorn Restaurant & Steakhouse will use social media to cater to the millennials and social media obsessed portion of Oklahoma City. Chef Peter and Anastasia plan to hire an advertising agency to take professional photographs of the menu items and location to create appealing posts to reach a greater audience. The posts will include pictures of the menu items, as well as upcoming featured options.
SEO Website Marketing
Bluehorn Restaurant & Steakhouse plans to invest funds into maintaining a strong SEO presence on search engines like Google and Bing. When a person types in “local fine dining restaurant” or “Oklahoma City restaurant”, Bluehorn Restaurant & Steakhouse will appear in the top three choices. The website will include the full menu, location, hours, and lots of pictures of the food, drinks, and steaks.
Third Party Delivery Sites
Bluehorn Restaurant & Steakhouse will maintain a presence on sites like GrubHub, Uber Eats, Doordash, and Postmates so that people looking for local food to be delivered will see Bluehorn Restaurant & Steakhouse listed near the top.
The pricing of Bluehorn Restaurant & Steakhouse will be moderate and on par with competitors so customers feel they receive value when purchasing their menu items.
The operations plan for Bluehorn Restaurant & Steakhouse is as follows:
- Chef Peter Logan is the chef and kitchen manager in charge that will develop the menu, source the ingredients and train the kitchen staff. Chef Peter will also oversee a team of 3-4 sous chefs that will be working in the kitchen. He will also be in charge of inventory, weekly food ordering, and ensuring customer satisfaction with the quality of the food.
- Anastasia Gillette is the other on-site manager that will oversee all administrative and front of the house responsibilities for the restaurant. Anastasia will be in charge of training the servers and bussers for proper fine dining service. She will also be in charge of cultivating a premier wine list and ordering and sourcing the wine. Anastasia will also work to ensure customer satisfaction with the quality of the service.
- Three – four part-time sous chefs will alternate helping Chef Peter during the hours of operation.
- Five – six servers that will provide exceptional fine dining service.
- 1 – 2 bartenders.
- 1 -2 hostesses.
- Chef Peter and Anastasia will hire an advertising agency to develop the website, social media accounts, and execute all of their marketing efforts.
- They will also work with an outside accounting firm to handle all necessary licensing and permitting, accounting, budgeting, forecasting, and tax payments.
Bluehorn Restaurant & Steakhouse aims to open in the next 6 months. The following are the milestones needed in order to obtain this goal.
7/1/202X – Execute lease for prime location in the Plaza District.
7/2/202X – Begin construction of restaurant build-out.
7/10/202X – Finalize menu.
7/17/202X – Hire advertising company to begin developing marketing efforts.
8/15/202X – Start of marketing campaign with social media.
8/22/202X – Final walk-thru of completed restaurant build-out.
8/25/202X – Hire team of sous chefs, servers, and bussers.
8/27/202X – Employee training begins.
9/1/202X – Decoration and set up of restaurant.
9/15/202X – Grand Opening of Bluehorn Restaurant & Steakhouse
Bluehorn Restaurant & Steakhouse will be owned and operated by Chef Peter Logan and Anastasia Gillette. Each will have a 50% ownership stake in the restaurant.
Chef Peter Logan, Co-Owner
Chef Peter Logan is an Oklahoma City native and has been in the restaurant industry for over ten years. He was trained in a prestigious Le Cordon Bleu Culinary Academy in San Francisco and has worked in some of the nation’s most prestigious fine dining restaurants. His tenure has took him from the west coast to the east coast, and now he’s back doing what he loves in his hometown of Oklahoma City.
Anastasia Gillette, Co-Owner
Anastasia Gillette was born and raised in Oklahoma City and has garnered over ten years in the restaurant industry as well. While in college, Anastasia worked as a hostess at one of the area’s most prestigious restaurant establishments. While there, she was eventually promoted to Front of the House Manager where she oversaw the hostesses, servers, bussers, bartenders, and reservations. Her passion always led to the beverage portion of the restaurant so she obtained her Sommelier certificate in 2019. With her wine education, Anastasia is able to cultivate an interesting and elegant wine selection for the restaurant.
Chef Peter and Anastasia each have a unique skill set that will make them an instant success in Oklahoma City. They are a perfect partnership and remain committed to serving unique and delicious food accompanied with a delectable and appetizing bar menu to the community that has served them well.
Key revenue & costs.
The revenue drivers for Bluehorn Restaurant & Steakhouse will come from the food and drink menu items being offered daily.
The cost drivers will be the ingredients and products needed to make the menu items (oil, meat, vegetables, chicken, fish, drinks) as well as the cooking materials (pots, pans, bowls, plates, utensils, etc.). A significant cost driver is the fine dining equipment, serving dishes, and beer and wine glasses. Other cost drivers will be the overhead expenses of payroll for the employees, accounting firm, and cost of the advertising agency.
Funding Requirements and Use of Funds
Bluehorn Restaurant & Steakhouse is seeking $300,000 in debt financing to open its start-up restaurant. The funding will be dedicated for the build-out and design of the restaurant, kitchen, bar and lounge, as well as cooking supplies and equipment, working capital, three months worth of payroll expenses and opening inventory. The breakout of the funding is below:
The following table outlines the key assumptions required in order to achieve the revenue and cost numbers in the financials and in order to pay off the business loan.
Initial Number of Customers Per Day: 200
Annual Lease: $300,000
Income statement, balance sheet, cash flow statement, restaurant business plan faqs, what is a restaurant business plan.
A restaurant business plan is a plan to start and/or grow your restaurant business. Among other things, it outlines your business concept, identifies your target customers, presents your marketing plan and details your financial projections.
You can easily complete your restaurant business plan using our Restaurant Business Plan Template here .
What Are the Main Types of Restaurants?
There are many types of restaurant businesses. Restaurants can range in type from fast food, fast casual, moderate casual, fine dining, and bar and restaurant types. Restaurants also come in a variety of different ethnic or themed categories, such as Mexican restaurants, Asian restaurants, American, etc.
What Are the Main Sources of Revenue and Expenses for a Restaurant?
The primary source of revenue for a restaurant are the food and drink items sold at the establishment.
The key expenses for a restaurant are the costs to source the ingredients for the menu items, kitchen equipment and supplies, overhead expenses for the staff and rent, and any marketing costs the restaurant chooses to partake in.
How Do You Get Funding for Your Restaurant Business Plan?
Restaurant businesses are most likely to receive funding from banks. Typically you will find a local bank and present your business plan to them. Another option for a restaurant business is to obtain a small business loan. SBA loans are a popular option as they offer longer loan terms with lower interest rates. Outside investors, crowdfunding, and/or friends or family are other typical funding options.
What are the Steps To Start a Restaurant Business?
Starting a restaurant business can be an exciting endeavor. Having a clear roadmap of the steps to start a business will help you stay focused on your goals and get started faster.
1. Develop A Restaurant Business Plan - The first step in starting a business is to create a detailed restaurant business plan that outlines all aspects of the venture. This should include potential market size and target customers, the services or products you will offer, pricing strategies and a detailed financial forecast.
2. Choose Your Legal Structure - It's important to select an appropriate legal entity for your restaurant business. This could be a limited liability company (LLC), corporation, partnership, or sole proprietorship. Each type has its own benefits and drawbacks so it’s important to do research and choose wisely so that your restaurant business is in compliance with local laws.
3. Register Your Restaurant Business - Once you have chosen a legal structure, the next step is to register your restaurant business with the government or state where you’re operating from. This includes obtaining licenses and permits as required by federal, state, and local laws.
4. Identify Financing Options - It’s likely that you’ll need some capital to start your restaurant business, so take some time to identify what financing options are available such as bank loans, investor funding, grants, or crowdfunding platforms.
5. Choose a Location - Whether you plan on operating out of a physical location or not, you should always have an idea of where you’ll be based should it become necessary in the future as well as what kind of space would be suitable for your operations.
6. Hire Employees - There are several ways to find qualified employees including job boards like LinkedIn or Indeed as well as hiring agencies if needed – depending on what type of employees you need it might also be more effective to reach out directly through networking events.
7. Acquire Necessary Restaurant Equipment & Supplies - In order to start your restaurant business, you'll need to purchase all of the necessary equipment and supplies to run a successful operation.
8. Market & Promote Your Business - Once you have all the necessary pieces in place, it’s time to start promoting and marketing your restaurant business. This includes creating a website, utilizing social media platforms like Facebook or Twitter, and having an effective Search Engine Optimization (SEO) strategy. You should also consider traditional marketing techniques such as radio or print advertising.
Learn more about how to start a successful restaurant business:
- How to Start a Restaurant Business
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Restaurant Business Plan Template
Updated January 09, 2023
A restaurant business plan defines the concept, operational strategy, and business goals of a restaurant. The plan can serve as both a blueprint for day-to-day internal activities and a pitch for potential funding sources. Typically, a restaurant business plan should include:
- Mission and vision
- Legal structure
- Hours of operation
- Management structure and key personnel
- Industry analysis and competitor research
- Marketing strategy
- Funding needs and financial projections
Maintaining an updated business plan benefits restaurants by formalizing the business identity, outlining a roadmap for the future, and keeping all interested parties aligned.
- PDF Word ODT
How to Write a Killer Bar Business Plan
- Growth Strategies
- Food & Beverage
- Starting Your Business
Congratulations: you’ve decided to open a bar . Making this decision is an exciting first step, but before you go any further, you need to write a business plan.
Not sure what that should include? We’ve got you covered.
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To kick things off, write an executive summary to outline the key point of your business plan. This helps give readers an idea of what you’ll be highlighting throughout the plan.
Start with your vision for the bar. Do you imagine a sports bar filled with patrons during the big game, or a speakeasy space with craft cocktails? Every bar caters to a different type of clientele — be very specific about yours.
Next, create a mission statement and include the key factors for your bar’s success. Your mission is a summary of your company’s values that highlights how your bar distinguishes itself from the competition.
This statement will trickle through every aspect of your business and may influence who decides to do business with you. Your mission can also help you clearly identify what you need to focus on to draw in customers and beat out the competition.
Think of your company description as the “who, what, when, where, and why” of your business. Include the most important aspects of your bar including the theme or concept, location, and your target market. If you have investors or stakeholders, this piece should give them your business’s most salient details.
Make sure to go into detail about your bar’s location and design. Is there parking nearby? Or space for ride sharing or public transit? (You want to make your bar easily accessible.) The design should create an experience that engages customers and encourages loyalty over time.
To attract investors, you want to show you know your stuff when it comes to the industry and market. So you need a market analysis that compiles industry insights, customer information, and competitive analysis and helps you define what success looks like.
Start with a service industry analysis and then dive deeper into your specific industry segmentation. If you’re a sports bar, cocktail bar, wine bar, or nightclub, you should compare forecasts and trends in your market.
Next, describe your market segmentation and target customer and why your bar will appeal to them. Creating a customer profile (a description of your ideal customer) can help you later on when you need to develop a marketing plan. This does not mean you’re excluding people from coming, but it helps you focus your marketing efforts.
Then analyze your competitors. How many other local bars are there and how do they stack up? Are there larger bars that would take customers from you?
Finally, write a SWOT analysis for your bar. Discuss your bar’s strengths, weaknesses, opportunities, and threats. By running a SWOT analysis, you can discover what advantages you have over the competition and plan to take advantage of opportunities.
Product line and menu
What you offer on your menu can attract customers (and investors). List out everything on your menu with descriptions, from cocktails and liquor to mixers, garnishes, and other add-ons.
Many purchasing decisions are based on emotion, so naming drinks and including the right type of menu descriptions is a crucial component of your marketing plan. Take your time when writing out these descriptions so you can convey the right message to your customers.
Next, talk product sourcing and where everything’s coming from. For some bars, touting 100+ beers on tap is a point of pride, so make sure to identify what your claim to fame will be. Also, think about sourcing locally, as this can be attractive to certain customer groups.
After you decide what to source, lay out how you’ll manage your products and ingredients. Developing an inventory management system for your bar is important to optimize your daily operations and cut down spending.
Finally, write up your competitive comparison to other bars in the area. Are you offering the same beer selection as everyone else on your block? Are you the only one serving craft cocktails? Keeping track of your competitors allows you to diversify and use your menu as a competitive advantage.
A marketing strategy is the section of your business plan that outlines your overall strategy for finding, attracting, and retaining customers. Here’s what you need in this section:
- A positioning statement: This should include a description of your target market, as well as how you want that group to perceive your brand.
- Pricing strategy: Achieving a successful bar is almost impossible without pricing your drinks the right way. To calculate your price, start by adding up the cost of ingredients. Then, choose a pour cost percentage (or profit margin) to target. Price the drink by taking the cost of your ingredients and dividing by the target pour cost. That equals your price. Good target pour costs to target are 20 percent for beer, 14 percent for liquor, and 22 percent for wine.
- Pre-opening promotion strategy: Describe whether you’ll have a soft opening , a pop-up prior to opening , or a grand opening, and how you’ll execute it. Also, make sure to describe how you’ll generate buzz for it.
- Marketing programs : Once you’re open, you need to encourage your regulars to keep coming back and entice new customers to try your bar. You want to think about all the channels you might use to do this — email, social media, PR, paid ads, etc. — as well as the types of events and promotions that would attract customers. The range of industry options include guest bartending nights, happy hours, reverse happy hours, live music, and karaoke.
- Website: The final piece of the marketing strategy is your online presence . Forty-four percent of consumers we surveyed said a website was very or extremely important in their decision to try a business. So include screenshots of your website and describe the content customers can find on it. You should also utilize your social media presence as an extension of your website; most customers expect to find the same types of information on a business’s social profiles as its website. Of course, social media is also a chance to expand on your website and really show your bar’s personality.
Spell out the type of business entity you will select for the bar, like sole proprietorship, partnership, or LLC. This is important when filing your tax return, so be sure to speak with a legal consultant when selecting the right business entity for you.
A sole proprietorship allows you to be your own boss, but you’re also liable for all of the company’s debts. A partnership helps alleviate all the work that goes into opening a bar. The downside to partnerships is that partners are legally liable for both their actions and the actions of their partners. Finally, an LLC shields you from personal liability, but the company can never go public.
Next you need to lay out the building blocks of your organizational structure. Who is on your management team and what is your personnel plan? How many bartenders, bar backs, and other staff do you need to get started? This is important to include to give a picture of payroll costs.
Finally, outline what technology you need to run your bar. A point of sale allows you to take payments and control your daily operations. Ideally, you want a system that lets you keep tabs open, incorporates tipping, and conducts sales reporting so you can uncover inefficiencies and improve how you run your bar .
Last, talk financials. A financial plan is important to lay out what the sales need to be for the business to be successful. The financial plan section includes bar startup costs and a break-even analysis .
Your bar startup costs are the expenses incurred during the process of starting up your business. Startup costs vary depending on the type of bar. For dive bars, seating and real estate (or size) is your biggest cost. For a cocktail bar, your biggest startup cost is getting the interior design right.
Funding for your bar can be difficult at times, so it’s important to brainstorm your options and lay out a plan. Is it self-funded? Are you looking for investors? Can you take out a small business loan ? There are various funding options that should be assessed when you’re starting out.
Then look at how much revenue it takes to break even — to cover all the fixed and variable costs of starting and running your bar. Finally, discuss your profit and loss forecast, what type of cash flow you need, and how you will manage a balance sheet. Include a profit loss analysis, which is a financial statement that summarizes the revenues, costs, and expenses incurred during a specific period of time (usually a fiscal quarter or year).
Writing out all of these technical and financial items in your bar business plan helps you ensure your bar’s success. Of course, if you’re inexperienced with these types of analysis, you might reach out to a financial, tax, and/or legal professional to give you a helping hand.
Bar business plan tips
Sports bar business plan tips.
Maximize your indoor and outdoor space for viewing: The last thing you want is for customers to show up and realize they can’t see the game they came to watch. As you plan out your location and your equipment investments (TVs, cable subscriptions), prioritize the sports fan experience on game days.
Decide on your atmosphere: Are you going for a rowdy atmosphere or a quieter escape? Targeting all sports fans or a specific fanbase? Having a strong sense of your potential customer base will better set you up for success.
Create a sports-specific marketing plan: Take a look at the upcoming calendar and map out the likely slow and busy times. How will you stand out from the competition for big events, and what promotions can you run on quieter nights?
Wine bar business plan tips
Find distributors: Relationships with importers and distributors can make or break a wine bar. Early on in the process, settle on the partnerships that will be crucial to your bottom line and how that sets up the rest of your business.
Decide on your food investments: There are pros and cons to offering food at your wine bar, and you can always evolve your approach over time. Some wine bars across the country have lowered costs and increased their reach by partnering with local restaurants and food pop-ups so they don’t have to worry about the prep and storage.
Consider multi-hyphenate opportunities: Wine bars are a particularly good fit for branching out into everything from retail to personal care if you have the space and expertise.
Cocktail bar business plan tips
Be specific: A generic cocktail bar can have trouble breaking through. Having a clear vision for the look and feel of the space, the target audience, the price ranges, and your unique value propositions will help you out early on.
Consider the competition: What is missing in your area and what will drive customers to your business specifically? Take a look at the successful cocktail bars in your neighborhood and your city. What can you replicate and what gaps can your business fill?
Have a staffing plan: It’s hard to build up customer loyalty if people are waiting a long time for their drinks. Plan out how you’ll appropriately staff for the size of your space, and look into QR-code ordering so customers can stay at their tables while their cocktails are prepared.
Brewery business plan tips
Define what makes your brewery stand out: In a crowded space, it’s important to know your edge and appeal. Are you making your own beer? Have you secured a great space for large groups? Is the location clamoring for a brewery?
Pursue partnerships: Many great breweries across the country build interest with weekly partnerships. From restaurant residencies at your space to beer debuts to one-off pop-ups, these kinds of mashups with other local businesses can build momentum early on.
Look at self-serve options: More and more customers want flexible ways to order and pay. QR codes work well at breweries, but also look into ideas like ordering ahead for pickup or allowing customers to pour their own beer for a fixed price over a set amount of time.
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Opening a Bar & Restaurant?
How to write a bar & restaurant business plan (fast), step by step (actionable) case study.
Opening a bar and restaurant is an amazing adventure for any up-and-coming entrepreneur – and writing a business plan is one of the very first (and most important!) steps.
Wondering how to go about it? No need to look any further.
Our Bar & Restaurant business plan sample will help you map out your journey, as well as identifying and addressing any potential pitfalls that could cause problems for your business.
So whether you need funding or would simply like a track to run on…
Be sure to check out this example to improve your chances of Business Success!
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#1 Executive Summary for a Restaurant Business Plan
Are you looking to write a restaurant business plan? If so, let’s firstly look at The Executive Summary section.
The Executive Summary of your business plan outlines what your business does. It’s an overview of your business and summarizes all its key points, as well as being an introduction for the rest of your plan.
The example in this section can be suitable for the following:
- Small Restaurant business plan
- Bar business plan
- Cocktail Bar business plan
- Fast Food Restaurant business plan
Please check it out and feel free to lift any content.
The #Executive #Summary outlines what your business does, summarizes your key points, and prepares investors for the rest of your #businessplan. It’s vital you provide a solid case for your business idea, which is why your #executive #summary is so important! Tweet
We are John and Mary Smith, a father and daughter team, offering years of experience in both business ownership and management, and the hospitality trade.
John Smith is currently a Director of an electrical contractors in Washington, and has been in the industry for 30 years. Currently working in the aerospace sector, John delivers the highest standard of workmanship for his clients, and offers a wide range of transferable skills including staff management, decision making, building strong business partnerships, and negotiation skills.
John will be supported by his eldest daughter Mary, a confident and outgoing people-persons with years of experience in the bar and restaurant industry. She offers a wealth of knowledge in hospitality and bar management, and would be very much at home running her own bar and restaurant.
What We Sell
We will be selling a wide range of soft drinks and alcoholic beverages in partnership with ABC PLC. The wet list will be based on the current ABC listings, and we would also like to expand the wine list in accordance with ABC Code of Practice.
The dry menu, which is currently of a very high standard, will be based on local and seasonal produce and created in direct association with the Head Chef.
We will also run a number of promotions to push more from our wet and dry menus, and these promotions will also run in accordance with ABC Code of Practice.
Who We Sell To
We will sell to local residents and also people visiting the area. We want to create a warm and friendly atmosphere, and to leave our customers feeling totally satisfied with our service whether they pop in for a pint or a coffee, or stay with us all evening for a meal and drinks. We can only achieve this by employing and developing the right team, and we will focus our efforts on hiring experienced, friendly, professional and enthusiastic staff. From our Head Chef down to our team of waiting staff and bar staff, we will ensure we only hire the best the local area has to offer.
In addition to retaining existing regular customers, we recognize the importance of attracting new customers, and we will look into what is currently working for the business, and what isn’t working so well. With this knowledge and information, we can look into promotions and improvements that will encourage more visitors, whether they are locals or passing trade.
Please see financial plan for further information.
#2 Restaurant Business Plan Company Profile Section
The Company Profile in this restaurant business plan sample is also known as the Company Description. If written well, your potential investors will find it easy to understand your business model, your mission and goals and how it’s going to meet the needs of your target market.
For the purpose of this bar business plan, we’ve included the following in the Company Profile Section:
- Company Overview & Management Team
- Location and Facilities
The Hugo’s Bar and Restaurant has been in business for years, and is an established bar and restaurant offering a wide range of beverages and a fine selection of hot and cold meals.
The main company address is Main Road, Washington USA
This is not a new business, but we would be taking over as new managers of the establishment. The bar and restaurant is owned by ABC PLC and would be offered to us under a five year tenancy, with the opportunity to renew this lease after expiry.
Under such an agreement we – the tenants – will pay the rent and be responsible for the day-to-day management of the bar and restaurant. This will include such things as:
- Bookkeeping and accounting
- Managing stock
- Taking responsibility for minor repairs
- Maintaining fixtures and fittings
The management team consists of John Smith and Mary Smith, a father and daughter team. John Smith has years of experience as a Director for an electrical contractor, and is very experienced in staff management, business management, key decision making, negotiations with suppliers and partners and achieving results.
Mary Smith brings a wealth of bar and restaurant and bar management experience, and is keen to continue with the success the bar and restaurant has experienced already, whilst also making significant improvements where necessary.
We will look to recruit where required. It is essential that we have a first class Head Chef employed at all times to oversee our menu, and ensure that meals are produced to the very highest standard and that all ingredients are sourced locally where possible. We will employ a mixture of full-time and part-time staff.
Locations and Facilities
The Hugo’s Bar and Restaurant is situated at Main Road Washington USA
Our mission is to sell delicious and remarkable food and drinks to our customers. We will ensure that the food and drink we sell meets the highest possible standards of quality, freshness and seasonality and that it is sourced from local producers where possible. We want our customers to experience impeccable service at all times, and we will ensure that our staff demonstrate warmth, efficiency, integrity and knowledge at all times, and that every customer leaves happy.
A #mission #statement is a short statement of an organization's purpose and shows the goal of its operations: what kind of product or service it provides, its primary customers or market, and its geographical region of operation. Tweet
The bar and restaurant has been trading in the same location for a number of years, and offers a wide range of beverages and hot and cold foods to its clientele. Now run by ABC PLC, the establishment has been leased by a number of landlords, and now commands good reviews and a good following in the local region.
#3 Restaurant Business Plan Products & Services Section
The Products and Services section in this restaurant business plan example is showcasing the value and quality of their products and services.
For any start up bar business plan, it’s important to write down what it is that sets you apart from your competitors and the benefits of your business.
- What sets you apart from your competitors?
- How does your pricing compare?
- Why would people buy from you as opposed to your competitors?
Here’s the example.
Products and Services
The Hugo’s Bar and Restaurant is a family bar and restaurant offering a warm welcome, a wide selection of beverages, and an excellent menu. It is very popular with locals and has received very good reviews on TripAdvisor. The wet list features ABC fine cask beers, wines, spirits, cocktails, soft drinks and a coffee menu. We would also be interested in adding more wines to the menu, perhaps featuring a wine of the month, or wines from a particular region each month to keep the menu interesting.
In addition to the usual bar and restaurant fayre, we would also look to introduce the following services and events:
- A lunch club once a week for elderly people within the region.
- A dedicated kids menu. We could offer discounted kids meals one afternoon a week to encourage parents to visit us with their children after school.
- A dedicated gluten-free menu. There were a few comments on TripAdvisor about there not being a good gluten free selection. This is becoming more important to clientele.
- More theme nights such as steak & wine nights. We would also look into doing beer & cheese nights. This is something that has just started to take off, and would be a great way to introduce people to the cask beers on offer alongside local cheeses.
- Events such as coffee mornings welcoming people from the community, especially new people looking for a place to meet with locals, or get to know us better.
We would also look into adding or updating fruit machines and a jukebox, as well as increasing food service hours, and perhaps looking into serving a small breakfast menu.
There are a number of bar and restaurants in the region we would be competing directly with. Some of the most popular bar and restaurants in the area include:
- Happy Restaurant
- Washington Arms
These bar and restaurants have good reviews. Happy Restaurant is famed for its real ales and homemade pork pies. The Arms is popular with sports crowds and offers good beer and a welcoming, busy atmosphere. Washington Arms offers a good selection of beers, and cheap homestyle food.
We want to be able to cater to more families looking for excellent food in a warm and welcoming atmosphere. We want to offer a busy and lively atmosphere in the evenings and to attract locals and passing trade. We also feel our dry menu offers so much more than other offerings in the local area, and we really want to focus on increasing profits in this area, and to look into ways to attract our customers to have a meal with us.
Product & Service Development
We would love to develop the products, services and events on offer, and to do this in line with the ABC Code of Practice. As the saying goes ‘if it ain’t broke don’t fix it’ and so we would look at the aspects of the business that are working well, and only make improvements where necessary. We also want to stay away from adding too many gimmicks as this can be a bar and restaurant’s downfall. We believe clientele like regular events so they know what is happening and when, and this works very well with the XYZ brand which offers Curry Clubs, Lunch Clubs and other options on set days of the week.
We also want to appeal more to families during the day. One idea we have is to add a marquee outside, and to build a pizza oven so that we can hold kids’ pizza parties and other events outside. Parents are always looking for something different for their kids to do, and this could be a very lucrative revenue stream for the bar and restaurant. Parents may also stay to have a meal or drinks while the little ones enjoy the party.
We may also look into offer a set kids menu as seen in other establishments. Children could choose a main meal, dessert and a drink for around $4.95, and also be given coloring pencils and a picture to color in. This not only keeps the kids entertained, but also encourages adults to stay longer and purchase more items from wet and dry menus. We would also promote our birthday parties on the back of the coloring in page.
Sourcing and Fulfillment
All wet products will be sourced and supplied by ABC PLC as per our agreement with the brewery. Equipment such as cellar cooling and drinks dispensers are maintained by ABC. We would look to secure good deals for local produce for our dry menu, and will leave this responsibility to our Head Chef.
Pathway and Lease Agreements are fully tied for all beers, ciders, stout, wines, spirits, soft drinks, packaged alcoholic drinks and gaming machines, including Amusement with Prize Machines (AWP), Skill with Prize Machines (SWP), pool tables and video/LCD based non-payout leisure machines.
Not applicable to this business.
Not applicable to this business. The products we sell will already have the relevant trademarks and licenses in place.
#4 Opening a Restaurant Business Plan Situation & Market Analysis Section
This section of a business plan is very often glossed over because more often than not, the business owner is so involved within their business, that it doesn’t occur to them that they can learn something by writing this down!
This section is one of the most important aspects of your Bar & Restaurant marketing plan.
In fact, it defines where you are currently in terms of your market, product, customer, and competition. It also allows you to look at both internal and external factors and to review and document the strengths and weaknesses of your business, as well as identifying any opportunities and threats within your marketplace.
- Market Analysis & Trends
Industry analysis, key customers, target market, market overview.
Our target market will consist of local customers already regulars at the establishment, new local customers, people visiting the area, and passing trade. The Hugo’s Bar and Restaurant already has a good reputation in the area for a good atmosphere and great food, and we certainly would not want to change that!
However, we do believe there is room for improvement and that these improvements would attract new customer streams to the bar and restaurant. If we could extend the restaurant opening hours for example, we could improve profits across the wet and dry menus, and also upsell items such as good wines. We would also want to welcome more children and parents to the bar and restaurant, and will look into ways we can do this.
The Hugo’s Bar and Restaurant offers some amazing attributes to the area. Its warm and welcoming atmosphere and good food are very well documented on TripAdvisor.
We will offer a wide range of products under one roof including alcohol, soft drinks, coffee and good food. People can come to us in the afternoon for drinks and stay with us through dinner and up until closing time if they wish. We want to encourage this kind of home from home experience and encourage people to enjoy as many of our products and services as possible.
The Hugo’s Bar and Restaurant always serves good food and drink and is our favorite place to eat in the local area. If you haven’t tried the Hugo’s Bar and Restaurant, it’s a must for 2016. – Vivien S (TripAdvisor)
For most of the evening, we had the dining room to ourselves which was lovely. The staff were friendly and left us alone unless we needed them. I really liked the fact that there was a limited menu. This way I know all the food prepared is fresh. – Emily C (TripAdvisor)
However, there is room for improvement. There are a number of negative comments on TripAdvisor regarding the limited range of food on offer for children, and there have also been misunderstandings in the past about gluten-free options. We would do more to ensure our customers are catered to and made to feel totally comfortable in our surroundings and with our menu.
We would also look at adding services that cannot be found elsewhere. For example, our plan is to offer kids’ parties outside in a marquee. By adding a pizza oven outdoors, we can capture a section of the market that is growing with a relatively cost-effective idea. This will also attract more wet menu sales from parents and carers who want to stay with us while the party is going on.
The great American night out has always featured the bar and restaurant. Whether it is at the start of the night for a few drinks before dinner or going on to a nightclub, or patrons spend their entire night in the same establishment, this timeless trend shows no sign in stopping or even slowing down. However, with more bar and restaurants springing up, and more bar and restaurants using innovative ways to attract patrons, we would need to stay on our toes. By offering a mix of traditional bar and restaurant fayre and services, and also looking at new ways of attracting customers, we will remain competitive and maintain the already good reputation.
Craft beers and cask ales are becoming more and more popular. People are open to trying new experiences, and would look at ways we can promote beer sales with special events. Beer and cheese evenings are starting to gain popularity with patrons being offered a cheeseboard and smaller taster glasses of beer. This is just one idea, but an example of how important it is to keep up to date with market needs and trends.
We may also look into ways in which we could encourage people to have their “big night in” at the bar and restaurant instead of at home. People settle down at home for shows such as X-Factor, Americas Got Talent, and other big TV events. We could possibly create a living room atmosphere and encourage people to come to us instead. This sort of event could get people talking to each other, enjoying themselves in our establishment, and ultimately ordering more drinks.
During the past decade, a series of legislative, social and economic trends have conspired to squeeze industry revenue and profit margins, forcing many bar and restaurants out of business. Already reeling from the ban on smoking in bar and restaurant places, patronage and industry revenue have been battered by rising beer duty, declining alcohol consumption, competition from low supermarket alcohol prices and the prolonged economic downturn.
Whilst it can be difficult for new bar and restaurants to enter the market, established bar and restaurants with regular visitors, a good reputation and willing to keep up with the latest trends and customer demands, can continue to thrive. This is why it is so important for us to review where the Hugo’s Bar and Restaurant is doing well, and to focus our efforts on areas that need improving or to introduce new events or services that would bring in new sustainable revenue streams.
We will be working in the hospitality industry, offering good food and drinks to our customers in a warm, friendly and welcoming atmosphere. Our services and products will be sold directly to customers within our establishment, and promoted across a number of different channels.
Customers often make their buying decisions based on price and personal preference. In addition to drinks purchased direct from the bar, we will also offer drinks within our restaurant, and this is where we may have the best opportunity to push some of our higher priced items such as wines and also pre-dinner cocktails. Reputation is also important, and the ABC name is well known amongst cask ale lovers.
Our key customers will consist of people of all age groups, from 0-100 years old. We want to promote a real family-friendly atmosphere, and to encourage people of all ages, all walks of life, and all areas to come to our bar and restaurant. We want to promote a real community spirit that unites people, starts conversations, offers customers a great day out or a memorable night out, and which also encourages customers to share their experience with others.
#5 Small Restaurant Business Plan Marketing Strategy Section
The marketing strategy section of your business plan describes who your customers are going to be and how you plan to communicate to them the services or goods you are offering.
If your potential customers are not made aware of your business, you are not going to stay in business for very long!
Defining a marketing strategy in your business plan highlights your understanding and knowledge and emphasizes what makes your business concept compelling. It also outlines how you plan to attract and maintain a customer/client base.
- How are you planning to advertise to your market?
- What is your competitive edge?
- What is your sales strategy?
- SWOT analysis.
Let’s look at this example for a restaurant business plan.
Define a marketing strategy within your business plan to highlight your expertise and emphasize what makes your business concept compelling. Tweet
Strategy and Implementation
There is a need for a good local bar and restaurant in every town, somewhere people can come together to share good times, celebrate, relax at the end of a long day and generally socialize with friends, family and other locals. The Hugo’s Bar and Restaurant is a small bar and restaurant, but is very big on character and reputation, and we would want to keep it that way.
We believe there is room in the market for many different establishments, but we do need to ensure that we stand out. Through good advertising locally and nationally, we can ensure our name stays on the map, and that we maintain the reputation the bar and restaurant has achieved already.
Good quality cask beers, a wide range of beverages, excellent food, a welcoming atmosphere, exciting promotions, regular events and a family feel are all qualities we feel are important to the bar and restaurant and its customers.
Our marketing plan would include improving the website, using social media channels more effectively, using print advertising for our promotions and events and also encouraging word of mouth recommendations and online reviews. We feel there is a lot of room for improvement where marketing is concerned. For example, the Twitter feed has not been updated since February 2nd.
Please see the latest ABC wet list pricing. The bar and restaurant currently offers a set menu for its guests at lunchtime, and an à la carte menu during the evening. These are all priced at very competitive rates.
We would like to offer our customers discounts, especially regular customers. We will offer these discounts through a discount card, and also through fun promotions on our social media channels.
We intend to use digital marketing and print marketing to its full potential. Through regular updates to Twitter, Facebook and our website, we can start to attract more attention, and ultimately attract more people through the door.
There is currently a website, but we feel it is very lacking in terms of up to date information. For example, there is a sample food menu listed, but we feel there could be more details here and some good quality photos to show potential customers how good our food is. There are also no event listings or any information about promotions or other messages that could attract customers. We would also like to attract more customers celebrating a special event. For example, we could give the birthday boy or girl a free pint or glass of prosecco, or a free dessert. We want the Hugo’s Bar and Restaurant to be their first choice whenever they have something special to celebrate.
We would like to use social media to advertise promotions. There will be regular quiet times during the week, and we would like to encourage more footfall by offering discounts through Twitter and Facebook. For example, we can give a 10-15% discount to any customer that quotes a phrase we have posted on our social media channels.
We also want to promote the Hugo’s Bar and Restaurant as a true community bar and restaurant, and we will look into charity promotions and other events where we can put something good back into the community. Whether it is giving a local charity somewhere to hold an event, or holding a special lunch club for elderly local residents, we want to portray a caring and welcoming image.
We will sell directly through the bar and restaurant. We will also offer birthday party packages.
We would be taking over an already established business. Before taking over, we would want to have a set plan of action in place for any improvements we would like to make. For example, we would like to have seasonal lunch and dinner menus devised in advance so that we can publish these on our website and through our social media channels. We would also like to have set out our regular events and promotions and to have advertising arranged for each of these events so that we can get the word out in advance of each event taking place.
It is also important that we are accepted as the new management team, and therefore any changes we make will need to be handled carefully and in a sympathetic way. We want to listen to our customers, and through face to face conversation and activity on our social media accounts, we can obtain feedback on what our customers would like to see. This feedback will also have an impact on our milestones.
Training of key members of staff is also essential and we would work closely with ABC to establish a training schedule in accordance with their Code of Practice. Both John and Mary already have a Personal License in place.
In summary, we would look at employng good quality staff including a Head Chef, increasing food availability times, improving sales and profits and establishing ourselves as one of the leading bar and restaurants in the community.
The Hugo’s Bar and Restaurant is in a very strong position as a popular bar and restaurant in the heart of the community, and is well established. It is especially well known for its excellent food and drink menus, and for its large garden during the summer months. The exterior of the bar and restaurant is attractive and welcoming, and offers a clean and modern look and good kerb appeal. There are also good parking facilities.
The bar and restaurant is also known for its excellent staff and service, and this is apparent on TripAdvisor and other review sites. We would work hard to maintain this level of service, and to make improvements where possible.
As with any business, there is always room for improvement. We feel there are a number of areas that we could work on immediately, and which would take minimal focused effort to achieve and improve.
We would first turn our attention to the food menus, offering a good set price kids menu, and also gluten-free options on a separate menu. We would also review gluten-free food prep in the kitchen, ensuring we have a separate fryer for chips and other foods that need to be cooked separately.
Food service times are currently too short, and we feel the bar and restaurant is missing out on profits during these times.
The bar and restaurant is currently closed on Monday, and this is an entire day where the bar and restaurant is missing out on local trade and trade from people visiting the area.
The patio area is not currently used to its full potential, and we would like to improve this area to make it more appealing and more suitable for a range of uses.
Social media channels are not being updated. The last Twitter update was almost six months ago, and this is a big area we would like to address. The website also needs attention.
There are many opportunities for improvement. In addition to the improvements we have already listed, we would like to focus on seasonal opportunities such as Christmas, New Year and Mother’s Day and advertise these events and promotions well so that we achieve maximum covers in the restaurant and excellent profits from our wet menu.
There is a real opportunity for us to appeal to more groups of customers, and to open up new revenue streams. For example, our aim is to have at least one kid’s birthday party booked every weekend, and to have more parents popping with their kids after school. There are also opportunities for us to improve our food menu, to make it more available during the week, and to publicise our menu and any special offers across our website and social media.
We also want to welcome our more elderly residents, and give them somewhere to visit on a weekly or monthly basis for a warm meal and a friendly atmosphere.
It is essential that we maintain the Hugo’s Bar and Restaurant’s already excellent reputation, and that we make improvements carefully and in the right way. One bad TripAdvisor review could be very damaging, so we will do everything in our power to attract the best reviews and word of mouth recommendations. Any failures in service will be dealt with immediately, and any poor reviews replied to and addressed in the best way possible, offering compensation where necessary.
We also need to ensure we keep an eye on our competition and what they are doing. Our tie-in with ABC is also critical to our operations, and so we would ensure that we work in accordance with the Code of Practice at all times.
Staff retention is extremely important to the establishment, especially in terms of more skilled staff such as the Head Chef. We would ensure we offer an attractive remuneration package, and that we keep our team motivated to the point where they wouldn’t want to work anywhere else.
We are competing against a number of similar establishments in the local area. The most popular bar and restaurants in the region offer excellent services, but we are in a very strong position to compete. For example, some are more well known for a lively sports crowd, and well-placed near to public transport links where there is good footfall from visitors.
We want to be the warm, friendly and inviting bar and restaurant where everybody is welcome. We offer a range of good quality beverages backed by the outstanding ABC brand, and we offer a fresh, seasonal and local menu cooked and presented to perfection. Customer service will also be extremely high, and customers will want to come back to us time and time again.
We believe we can stand out with our reputation, our promotional activities and also our innovative options such as kids’ pizza parties, beer and cheese nights and other events that are not available elsewhere.
In addition to our website and social media channels, we will also advertise in local newspapers, outside the bar and restaurant, at point of sale and on our restaurant and bar tables. We will track the success of our promotional activity through social media promotions, and also through print promotions. For example, some promotions may require a special code to be announced at the time of ordering, or for a leaflet to be presented to gain a discount.
Our restaurant bookings will be taken in person, over the phone and through our website. All other products and services will be sold directly.
Whilst all sales will be largely led by what the customer wants to order at the time, we will encourage more sales through our promotions and also through clever upselling by our staff. For example, asking customers if they would like to see the wine list over lunch, or asking them if they would like any bar snacks with their order are all ways we can gently make suggestions. We may look into financial rewards for our staff depending on which products we can upsell and how.
Our greatest strategic alliance will be with ABC PLC, and we would ensure we work closely with the company at all times to ensure we are complying with their Code of Practice, and to raise any concerns we may have early on.
#6 Restaurant Business Plan Financials Section
Ensuring that you have a COMPLETE financial plan within your business plan will DOUBLE your chances of investment as well as the future growth of your business.
A lot of small businesses don’t have a financial plan and it’s essential to your long-term success and business growth.
We’ve listed here the key elements you need to have in a successful financial section:
- Initial Start Up Expenses – Especially if this is a start-up idea, it’s essential that you have a description of what you need for investment purposes.
- Sales Forecast – It’s essential to have an estimate of your monthly sales revenue as well as annual. This helps you understand your business and plan out any marketing and growth strategies.
- Direct cost of sales – Measures the amount of cash the company will have to spend to produce the goods or services sold by the company. The direct cost of sales only includes the expenses directly associated to production.
- Profit and Loss Forecast – This is a statement summarizing the revenues, costs and expenses incurred during a specific period.
- Balance Sheet – This is the financial position of the company and states its assets, liabilities and owners’ equity at a particular point in time. It illustrates the business’s net worth.
- Loan Repayment – This shows the lender or potential investor the act of paying back any monies.
So… Are you ready to look at some figures?
Profit & Loss
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Now, over to you...
Now I’d love to hear from you:
Are you going to start up your own bar & restaurant or have you recently written a business plan?
We’d love to know what you thought about our bar & restaurant business plan example.
Feel free to leave any comments below and I will be sure to answer them as soon as they come in.
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Bar Business Plan
Are you thinking of starting a bar business We have prepared a solid bar business plan sample that guides you on every stage of your business plan writing
Bar businesses are growing. Especially due to the increase in alcohol consumption and nightlife culture amongst the younger population.
But all of us know that a bar business is much more than just alcohol. It is also a good profession for people who like to socialize, talk to new people, and are lively and cheerful more often than not.
And the best part is no industry giant holds a huge chunk of the market in this business.
Sounds good, right? But before you go ahead and fulfill your long-standing dream of having a bar, you’ll need a bar business plan and we are here to help you with that, Here’s a quick overview of the industry.
The bar industry stood at a massive market value of 25.09 billion dollars in the US in 2021 . And is going through a phase of rapid recovery after being hit by the coronavirus pandemic.
The bar industry covers the broad spectrum of nightclubs, bars, and other such establishments that serve alcohol and snacks. The revenue for nightclubs also comes mainly from the sales of alcohol.
Increased acceptance towards alcohol and an increase in disposable income of the younger population, mainly the millennials has led to the growth of bar business.
Things to Consider Before Writing a bar business plan
Get all the necessary licenses.
As a bar business staying on the right side of the law is more important than anything. Having all the necessary licenses and permits lets you run your business smoothly and without any chaos.
Here’s a list of licenses that you’ll need:
- Liquor License
- Food Safety Permit
- Fire Safety Certificate
- Music license
You might need more depending upon the laws of your state and locality. Get all the necessary permits to avoid hassles as well as to ensure your customer’s and your own safety.
The location matters ( A lot )
In the case of a bar business, the location is usually the whole and soul of your business . The right location would be a preferred hangout spot for your target audience, easy to access, and not overly crowded.
The factor that the locality has your target audience or not would be a major deciding factor of your bar business’s success.
Know your target audience and their preferences
Knowing about your target audience gives your business the head start it deserves. Study everything from what your target audience prefers when it comes to food and beverages, what additional services do they expect, What kind of vibe do they prefer, and obviously what is the right location to cater to them.
Have a unique theme
A major aspect of the bar industry is that it doesn’t really have any big players but several small businesses that compete with each other. And if you want to stand out amongst all the hustle and bustle it is important to have a unique theme that appeals to your target audience.
How Can a Bar Business Plan Help You?
A business plan helps you develop the right perspective towards the industry you plan on entering.
It not only helps you with market analysis and management but also acts as a guide in your business journey.
If you plan your business well, you get an edge over poorly managed entities and unaware owners who did not conduct market research before starting the business.
Specifically, when starting a bar business , a business plan helps you in making cost-effective decisions when you begin, so you don’t have to worry about haphazard finances later.
And as you know the benefits of having a business plan now, let’s discuss how to write an effective plan .
How to write an effective bar business plan?
Although you can write a business plan on your own from scratch, it is always good to get a little guidance when writing one.
Thanks to technology, there are several options available, and you can choose the one that fits the best for you.
You can either go to a business consultant, design your plan based on a predesigned template or get a customized plan for your business through an online business plan software without going anywhere.
Chalking Out your Business Plan
All businesses like bars, pubs, lounges, and nightclubs come under the aegis of the bar business. All of these are drinking places that primarily serve and prepare alcoholic beverages.
Moreover, it is an industry where there are no market leaders who hold a big share in the industry’s value, but small fragmented units amongst whom the industry’s value is distributed.
Now it might look like a lucrative business to enter, but a lot of bar businesses fail due to bad financial and employee management. They end up overspending and working their employees to the point of exhaustion.
You don’t have to worry about it though, the above problem has a quick and easy solution: A business plan.
Yes, you heard it right, a bar business plan can help you solve all the management and planning-related problems.
If you are planning to start a new bar business , the first thing you will need is a business plan. Use our sample Pinto’s Bar and Grill – Bar business plan created using upmetrics business plan software to start writing your business plan in no time.
Bar Business Plan Outline
This is the standard bar business plan outline which will cover all important sections that you should include in your business plan.
- Business Overview
- Mission Statement
- Guiding Principles
- Keys to Success
- Start-Up Summary
- Location and Facilities
- Products/Services Description
- Competitive Comparison
- Product/Service Sourcing
- Inventory Management
- Future Products/Services
- Market Size
- Industry Participants
- Market Share
- Applebee’s Pinto’s Bar and Grill 6706
- Cococabana Bar & Grill
- Flanigan’s Seafood Bar & Grill
- Market Segments
- Market Tests
- Market Needs
- Market Trends
- Market Growth
- SWOT Analysis
- Strategy Pyramid
- Unique Selling Proposition (USP)
- Competitive Edge
- Positioning Statement
- Pricing Strategy
- Promotion and Advertising Strategy
- Marketing Programs
- Sales Forecast
- Sales Programs
- Exit Strategy
- Organizational Structure
- Management Team Gaps
- Personnel Plan
- Important Assumptions
- Startup Expenses
- Startup Assets
- Source And Use Of Funds
- Profit & Loss Statement
- Balance Sheet
- Cash Flow Statement
Before you get started with writing your business plan, let’s understand each section in detail:
1. Executive Summary
An executive summary is the most important document of your business plan . It is crucial to get you funded as a business as it sums up everything your business stands for.
Chances are that the investors might not even read beyond this section.
Therefore, when you write it make sure you sum up your business idea and its functions properly.
2. Business Overview
In this section, you will include an overview of all the chief needs of your business .
In a bar business plan, the chief aspects would include the location and its accessibility, the legal rules regarding alcohol followed by the area as well as the primary legal formalities involved in running a bar.
3. Products and services
This section includes all the products and services you’ll offer.
Resources of getting the products, especially in case of a bar business the formal procedures involved in acquiring alcohol should be included.
It is also good to note down the differentiating factor between your and your competitor’s product.
4. Market analysis
Market analysis is another crucial aspect of a business plan. It comes in handy while assessing strategies and techniques that work and do not work by analyzing your competitors.
It also helps you get information about the size of the market and its growth potential.
It helps you in knowing your target audience and segment of the market that forms the majority of your client base.
5. Marketing strategy and implementation
Based on market analysis, next up you’ll formulate your marketing strategy.
While formulating your marketing strategy you should always keep your unique selling point and target market in mind.
Apart from that your positioning in the industry is also a critical aspect of your strategy implementation.
In addition to all of the above, advertising strategy is an aspect a bar business has to pay special attention to, as a direct advertisement of alcohol isn’t allowed on various media platforms.
6. Organizational Management
This step is also especially important in a bar business plan to avoid overworking employees, create good and respectful relations amongst the team, and have strong teamwork.
You should also include various roles and responsibilities of different people in your organization as well as ways of tracking their performance in this section.
7. Financial Plan
A financial plan is important because it prevents you from overspending and optimally distributes your cash flow amongst various segments of your business.
Apart from that in a financial plan, you can also carry out an analysis of your financial history as well as funding options for your business.
The above-mentioned order can help you write a well-rounded plan. But most importantly, while starting a bar business it is important to keep the legalities involved in mind.
You should always watch out for the current and potential alcohol laws that would have an impact on your business and frame your business strategy accordingly.
Hence, you should frame a business plan that is flexible and dynamic and thus, can help you succeed in the bar and pub industry.
Bar Business Plan Summary
A bar business can be extremely successful and smooth if you go about it with a business plan.
A business plan helps you keep all the facets from legal to financial ones in mind while running a bar business, thus making the process easier and quicker.
After getting started with Upmetrics , you can copy this sample bar business plan template into your business plan, modify the required information, and download your bar business plan pdf or doc file.
It’s the fastest and easiest way to start writing your business plan.
Business Planning Resources
We have plenty of free business planning resources available to help you with your planning. You can download our resources to learn all about business planning.
Not found what you are looking for? Explore our 200+ sample business plans to find match for your business.
DISCLAIMER: The business plans, templates, and articles contained on upmetrics.co are not to be considered as legal advice. All content is for informational purposes, and upmetrics makes no claim as to accuracy, legality or suitability. The site owner shall not be held liable for any errors, omissions or for damages of any kind.
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14+ Bar Business Plan Templates – PDF, Word
Friday Night and Weekend American and European Football matches—Saturday nights of letting yourself loose or just simply catch up to have a drink or two with friends. Taking a break from work or the pile of college term papers you have to finish and sit in the pub, talking to the bartender, making no sense at all because you’ve had one too many. You may also see Bar Business Plan Templates Plan templates .
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Bar Business Plan Template
If you want to start a bar business or expand your current one, you need a business plan.
Over the past 20+ years, we have helped over 5,000 entrepreneurs and business owners create business plans to start and grow their bar businesses.
The bar business plan template below has been designed to help you write your own business plan more quickly and easily than ever before. We hope this template will provide you with all of the information that you need to get your bar business off the ground and running as smoothly as possible.
Bar Business Plan Outline
In this article, we’ll go over how to create a custom business plan for any type of bar. Below are links to each section of the bar business plan:
- Executive Summary
- Company Overview
- Industry Analysis
- Customer Analysis
- Competitive Analysis
- Marketing Plan
- Operations Plan
- Management Team
- Financial Plan
Next Section: Executive Summary >
Bar Business Plan FAQs
What is the easiest way to complete my bar business plan.
Growthink's Ultimate Bar Business Plan Template allows you to quickly and easily complete your Bar Business Plan. This template includes all necessary sections of the traditional business plan allowing you to quickly and easily complete your business plan for a bar.
Where can I download a bar business plan template PDF?
You can download our bar business plan PDF template here . This is a business plan template you can use in PDF format.
What is a bar business plan?
A business plan provides a snapshot of your bar business as it stands today, and lays out your growth plan for the next five years. It explains your business goals and your strategy for reaching them. It also includes market research to support your plans.
The business plan is also your chance to show potential investors how you intend to make revenue in your bar or pub. This type of bar business plan can also be used to convince banks that you are capable of running a bar, and that the bank should lend you money.
Do I need a business plan to start a bar?
Yes! In fact, starting a business without a business plan is one of the biggest mistakes small business owners make. A bar business plan will help you start your bar on the right foot by laying out your objectives, how to achieve them, and what you need to do to get where you want to go.
How long will it take me to write my bar business plan?
It will take approximately 30-45 hours to write a bar business plan, but this depends on how much information you already have and how detailed you would like each section to be.
Growthink's Ultimate Bar Business Plan Template makes it easy allowing you to complete your business plan in less than 1 day! It contains the core information about the bar industry and guides you through the necessary information to create a winning plan. Our template can help you develop your full plan quickly and successfully.
What is the difference between a business plan and an executive summary?
An executive summary (1-3 pages) is your chance to show investors how you plan to make money in your business. Your bar business plan should include more detailed information about every aspect of your business, including market analysis, management team, marketing strategy, financial plan, and competitive comparison.
What is the difference between a business plan and a marketing plan?
A marketing plan is part of your bar business plan and should include information about how you will promote your bar to potential customers. A marketing plan will often contain specific details about your target audience, how you intend to reach out to them, and how to keep your business competitive.
How long should my bar business plan be?
A bar business plan should be anywhere between 10-30 pages long, depending on the complexity of your bar or pub. Make sure you can clearly explain what makes your bar unique before moving forward.
What type of information should I include in my bar business plan?
Your bar business plan should include as much detail as possible about your bar, including background information on how it came to be. This will help you attract investors who want to learn more about what makes your bar stand out from the competition. Market research, financial plan, sales projections, and management team bios are also important aspects to include in your business plan.
Do I need a lawyer to write my bar business plan?
No! When you order a bar business plan template through Growthink, you get access to our vast network of expertise that was used to create our proven template. Growthink's bar business plan template is designed to give you clear and easy-to-follow instructions about how to write a business plan for your bar.
Why do you need a business plan?
If you’re looking to start a bar or grow your existing bar you need a business plan. A business plan will help you raise funding, if needed, and plan out the growth of your bar in order to improve your chances of success. Having a bar business plan will help you stay on track with your goals and the direction of your bar/pub throughout the year. Your bar business plan should be updated annually as your business grows and changes.
How much money do I need to start a bar?
To launch a bar business, it is estimated that you'll need between $100,000 and $825,000 in start-up expenses, depending on your physical location and lease or mortgage expenses. This is the amount required for you to open for business, including start-up expenditures such as licensing fees, leasehold improvements, and equipment purchases.
What are the sources of funding for a bar?
Bars are usually funded through small business loans, personal savings, credit card financing, and/or angel investors. If your bar is a part of a larger restaurant or franchise, you may be able to receive funding from them as well.
How do I start a bar business?
- Write out a business plan for your bar. This will help you stay on track with your goals and the direction of your bar/pub throughout the year.
- Market research is key when it comes to starting or running a successful bar/pub. Make sure you understand your target market including how your customers think, what they want, and how you can provide it for them.
- Find an excellent location for your bar/pub. A good location will help build buzz about your business, make your establishment more accessible to customers, and give you a steady stream of income.
- Make sure to assemble the best management team possible for your bar/pub before opening day arrives. This ensures that your bar/pub will run smoothly when it first opens.
- Set up all your systems before opening day, including payment methods, inventory management, job descriptions for each employee, and so on.
- Choose a business name for your bar/pub that will help you stand out in the area. This can be based on unique aspects of the bar/pub, such as locations and decorations.
- Choose a theme for your bar/pub that will attract customers to your establishment. The theme should be reflected in the drinks you serve, the music you play, the decor inside your bar/pub, etc.
- Grand Opening! List all of your bar/pub’s daily specials and encourage customers to get involved in your business.
- Promote your bar/pub through social media, flyers, etc., to get the word out about what you have to offer. Make sure you post regularly so that customers can see how frequently new things are happening at your establishment.
- Hold special events to add excitement and draw in new customers. You can do this through live music, karaoke nights, trivia competitions, theme parties, etc.
- Keep track of your inventory and how much you’re using at all times so that you have a good idea of how much money is going out vs. coming in. You can do this with software or by utilizing an excel spreadsheet so you know how much of each item you have on hand at all times.
- Keep up with trends in the bar business, especially when it comes to decor and drink selections. This will help keep your bar/pub exciting for customers while staying efficient enough that it becomes a sustainable business.
Learn More: How to Start a Bar
Is owning a bar a profitable business?
Owning a bar/pub can be very profitable for the right person with the right management skills. However, owning a bar is expensive and time-consuming. Before you start your own bar/pub, make sure to weigh all of your options carefully so that you can ensure long-term success.
How much will I make owning a bar?
Your bar/pub’s profits will vary greatly depending on a variety of factors. These include your location, bar theme, drink prices, marketing efforts, customer interest in the business, and more.
What type of business should a bar be?
A bar can be a limited liability company (LLC), a partnership, or a sole proprietorship.
How do I create a successful bar?
BAR BUSINESS PLAN OUTLINE
- Bar Business Plan Home
- 1. Executive Summary
- 2. Company Overview
- 3. Industry Analysis
- 4. Customer Analysis
- 5. Competitive Analysis
- 6. Marketing Plan
- 7. Operations Plan
- 8. Management Team
- 9. Financial Plan
- 10. Appendix
- Bar Business Plan Summary
Start Your Bar Plan Here
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Restaurant Business Plan Template
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Restaurant Business Plan
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If we are fully capitalized, we hope to be profitable by [TIME PERIOD] .
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How to Write a Restaurant Business Plan
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When starting a business—no matter what type of business that may be—a business plan is essential to map out your intentions and direction. That’s the same for a restaurant business plan, which will help you figure out where you fit in the landscape, how you’re going to differ from other establishments around you, how you’ll market your business, and even what you’re going to serve. A business plan for your restaurant can also help you later if you choose to apply for a business loan .
While opening a restaurant isn’t as risky as you’ve likely heard, you still want to ensure that you’re putting thought and research into your business venture to set it up for success. And that’s where a restaurant business plan comes in.
We’ll go through how to create a business plan for a restaurant and a few reasons why it’s so important. After you review the categories and the restaurant business plan examples, you can use the categories to make a restaurant business plan template and start your journey.
Why you shouldn’t skip a restaurant business plan
First-time restaurateurs and industry veterans alike all need to create a business plan when opening a new restaurant . That’s because, even if you deeply understand your business and its nuances (say, seasonal menu planning or how to order correct quantities), a restaurant is more than its operations. There’s marketing, financing, the competitive landscape, and more—and each of these things is unique to each door you open.
That’s why it’s so crucial to understand how to create a business plan for a restaurant. All of these things and more will be addressed in the document—which should run about 20 or 30 pages—so you’ll not only have a go-to-market strategy, but you’ll also likely figure out some things about your business that you haven’t even thought of yet.
Additionally, if you’re planning to apply for business funding down the line, some loans—including the highly desirable SBA loan —actually require you to submit your business plan to gain approval. In other words: Don’t skip this step!
How to write a restaurant business plan: Step by step
There’s no absolute format for a restaurant business plan that you can’t stray from—some of these sections might be more important than others, for example, or you might find that there’s a logical order that makes more sense than the one in the restaurant business plan example below. However, this business plan outline will serve as a good foundation, and you can use it as a restaurant business plan template for when you write your own.
Your executive summary is one to two pages that kick off your business plan and explain your vision. Even though this might seem like an introduction that no one will read, that isn’t the case. In fact, some investors only ask for the executive summary. So, you’ll want to spend a lot of time perfecting it.
Your restaurant business plan executive summary should include information on:
Mission statement: Your goals and objectives
General company information: Include your founding date, team roles (i.e. executive chef, sous chefs, sommeliers), and locations
Category and offerings: What category your restaurant fits into, what you’re planning to serve (i.e. farm-to-table or Korean), and why
Context for success: Any past success you’ve had, or any current financial data that’ll support that you are on the path to success
Financial requests: If you’re searching for investment or financing, include your plans and goals here and any financing you’ve raised or borrowed thus far
Future plans: Your vision for where you’re going in the next year, three years, and five years
When you’re done with your executive summary, you should feel like you’ve provided a bird’s eye view of your entire business plan. In fact, even though this section is first, you will likely write it last so you can take the highlights from each of the subsequent sections.
And once you’re done, read it on its own: Does it give a comprehensive, high-level overview of your restaurant, its current state, and your vision for the future? Remember, this may be the only part of your business plan potential investors or partners will read, so it should be able to stand on its own and be interesting enough to make them want to read the rest of your plan.
This is where you’ll dive into the specifics of your company, detailing the kind of restaurant you’re looking to create, who’s helping you do it, and how you’re prepared to accomplish it.
Your restaurant business plan company overview should include:
Purpose: The type of restaurant you’re opening (fine dining, fast-casual, pop-up, etc.), type of food you’re serving, goals you have, and the niche you hope to fill in the market
Area: Information on the area in which you’re opening
Customers: Whom you’re hoping to target, their demographic information
Legal structure: Your business entity (i.e. LLC, LLP, etc.) and how many owners you have
Similar to your executive summary, you won’t be going into major detail here as the sections below will get into the nitty-gritty. You’ll want to look at this as an extended tear sheet that gives someone a good grip on your restaurant or concept, where it fits into the market, and why you’re starting it.
Team and management
Barely anything is as important for a restaurant as the team that runs it. You’ll want to create a section dedicated to the members of your staff—even the ones that aren’t yet hired. This will provide a sense of who is taking care of what, and how you need to structure and build out the team to get your restaurant operating at full steam.
Your restaurant business plan team and management section should have:
Management overview: Who is running the restaurant, what their experience and qualifications are, and what duties they’ll be responsible for
Staff: Other employees you’ve brought on and their bios, as well as other spots you anticipate needing to hire for
Ownership percentage: Which individuals own what percentage of the restaurant, or if you are an employee-owned establishment
Be sure to update this section with more information as your business changes and you continue to share this business plan—especially because who is on your team will change both your business and the way people look at it.
You’ll also want to include a sample menu in your restaurant business plan so readers have a sense of what they can expect from your operations, as well as what your diners can expect from you when they sit down. This will also force you to consider exactly what you want to serve your diners and how your menu will stand out from similar restaurants in the area. Although a sample menu is in some ways self-explanatory, consider the following:
Service : If your brunch is as important as your dinner, provide both menus; you also might want to consider including both a-la-carte and prix fixe menus if you plan to offer them.
Beverage/wine service: If you’ll have an emphasis on specialty beverages or wine, a separate drinks list could be important.
Seasonality: If you’re a highly seasonal restaurant, you might want to consider providing menus for multiple seasons to demonstrate how your dishes (and subsequent purchasing) will change.
This is where you’ll begin to dive deeper. Although you’ve likely mentioned your market and the whitespace you hope to address, the market analysis section will enable you to prove your hypotheses.
Your restaurant business plan market analysis should include:
Industry information: Include a description of the restaurant industry, its size, growth trends, and other trends regarding things such as tastes, trends, demographics, structures, etc.
Target market: Zoom in on the area and neighborhood in which you’re opening your restaurant as well as the type of cuisine you’re serving.
Target market characteristics: Describe your customers and their needs, how/if their needs are currently being served, other important pieces about your specific location and customers.
Target market size and growth: Include a data-driven section on the size of your market, trends in its growth, how your target market fits into the industry as a whole, projected growth of your market, etc.
Market share potential: Share how much potential there is in the market, how much your presence will change the market, and how much your specific restaurant or restaurant locations can own of the open market; also touch on any barriers to growth or entry you might see.
Market pricing: Explain how you’ll be pricing your menu and where you’ll fall relative to your competitors or other restaurants in the market.
Competitive research: Include research on your closest competitors, how they are both succeeding and failing, how customers view them, etc.
If this section seems like it might be long, it should—it’s going to outline one of the most important parts of your strategy, and should feel comprehensive. Lack of demand is the number one reason why new businesses fail, so the goal of this section should be to prove that there is demand for your restaurant and show how you’ll capitalize on it.
Additionally, if market research isn’t your forte, don’t be shy to reach out to market research experts to help you compile the data, or at least read deeply on how to conduct effective research.
Marketing and sales
Your marketing and sales section should feel like a logical extension of your market analysis section, since all of the decisions you’ll make in this section should follow the data of the prior section.
The marketing and sales sections of your restaurant business plan should include:
Positioning: How you’ll describe your restaurant to potential customers, the brand identity and visuals you’ll use to do it, and how you’ll stand out in the market based on the brand you’re building
Promotion: The tools, tactics, and platforms you’ll use to market your business
Sales: How you’ll convert on certain items, and who/how you will facilitate any additional revenue streams (i.e. catering)
It’s likely that you’ll only have concepts for some of these elements, especially if you’re not yet open. Still, get to paper all of the ideas you have, and you can (and should) always update them later as your restaurant business becomes more fully formed.
The business operations section should get to the heart of how you plan to run your business. It will highlight both internal factors as well as external forces that will dictate how you run the ship.
The business operations section should include:
Management team: Your management structure and hierarchy, and who is responsible for what
Hours: Your hours and days of operation
Location: What’s special about your location that will get people through the door
Relationships: Any advantageous relationships you have with fellow restaurateurs, places for sourcing and buying, business organizations, or consultants on your team
Add here anything you think could be helpful for illustrating how you’re going to do business and what will affect it.
Here, you’ll detail the current state of your business finances and project where you hope to be in a year, three years, and five years. You’ll want to detail what you’ve spent, what you will spend, where you’ll get the money, costs you might incur, and returns you’ll hope to see—including when you can expect to break even and turn a profit.
Financial statements: If you’ve been in business for any amount of time, include existing financial statements (i.e. profit and loss, balance sheet, cash flow, etc.)
Budget: Your current budget or a general startup budget
Projections: Include revenue, cash flow, projected profit and loss, and other costs
Debt: Include liabilities if the business has any outstanding debt or loans
Funding request: If you’re requesting a loan or an investment, lay out how much capital you’re looking for, your company’s valuation (if applicable), and the purpose of the funding
Above all, as you’re putting your financials together, be realistic—even conservative. You want to give any potential investors a realistic picture of your business.
Feel like there are other important components but they don't quite fit in any of the other categories (or make them run too long)? That’s what the restaurant business plan appendix section is for. And although in, say, a book, an appendix can feel like an afterthought, don’t ignore it—this is another opportunity for you to include crucial information that can give anyone reading your plan some context. You may include additional data, graphs, marketing collateral (like logo mockups), and more.
The bottom line
Whether you’re writing a restaurant business plan for investors, lenders, or simply for yourself and your team, the most important thing to do is make sure your document is comprehensive. A good business plan for a restaurant will take time—and maybe a little sweat—to complete fully and correctly.
One other crucial thing to remember: a business plan is not a document set in stone. You should often look to it to make sure you’re keeping your vision and mission on track, but you should also feel prepared to update its components as you learn more about your business and individual restaurant.
This article originally appeared on JustBusiness, a subsidiary of NerdWallet.
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Everybody’s got to eat and there’s still plenty of niche aspects of food and beverage business for entrepreneurs to explore. Locally sourced, organic, farm-fresh, delivery, craft, pick a buzz-word and there’s an opportunity there.
So if you think you have the makings of the next top chef, developed a secret whiskey recipe that will blow people’s minds, or even have a better way of doing delivery, you may want to enter the food and beverage business.
Start cooking up your business plan with our library of foodie-themed sample plans or build a more modern plan to easily manage your restaurant, bar, or cafe with LivePlan . It contains the same food and beverage templates and information you see here, but with additional guidance to help you develop the perfect plan.
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A restaurant business plan is a plan to start and/or grow your restaurant business. Among other things, it outlines your business concept, identifies your target customers, presents your marketing plan and details your financial projections. You can easily complete your restaurant business plan using our Restaurant Business Plan Template here.
Typically, a restaurant business plan should include: Company information Mission and vision Location (s) Legal structure Hours of operation Management structure and key personnel Industry analysis and competitor research Marketing strategy Funding needs and financial projections
Include the most important aspects of your bar including the theme or concept, location, and your target market. If you have investors or stakeholders, this piece should give them your business's most salient details. Make sure to go into detail about your bar's location and design. Is there parking nearby?
Our Bar & Restaurant business plan sample will help you map out your journey, as well as identifying and addressing any potential pitfalls that could cause problems for your business. So whether you need funding or would simply like a track to run on… Be sure to check out this example to improve your chances of Business Success! Ready? Let's go.
→ Download Now: Free Restaurant Business Plan Restaurant Business Plan Outline This is the standard restaurant business plan outline which will cover all important sections that you should include in your business plan. Executive Summary Overview Market Opportunity Management Financial Projections & Funding Avadh The Restaurant Concept Technology
In a bar business plan, the chief aspects would include the location and its accessibility, the legal rules regarding alcohol followed by the area as well as the primary legal formalities involved in running a bar. 3. Products and services This section includes all the products and services you'll offer.
Restaurant Business Plan To Get A Loan Template Details File Format Google Docs MS Word Pages Size: A4, US Download Organic Restaurant Business Plan Template Details File Format Google Docs MS Word Pages Size: A4, US Download Restaurant Business Plan for Investors Template Details File Format Google Docs MS Word Pages Size: A4, US Download
You may also see bar business plan templates. Simple Bar Grill Business Plan digitalscholarship.unlv.edu Details File Format PDF Size: 39KB Download Pubs & Bars Business Plan Template starpubs.co.uk Details File Format PDF Size: 93KB Download New Pub Business Plan Example greenekingpubs.co.uk Details File Format PDF Size: 67KB Download
We recommend using LivePlan as the easiest way to create graphs for your own business plan. Create your own business plan Next: Company Summary Start your own business plan Start planning Your business plan can look as polished and professional as this sample plan. It's fast and easy, with LivePlan.
Restaurant and Bar Funding, Proposal and Business Plan proposalkit.com Details File Format PDF Size: 295 KB Download Business Plan of a Jazz Bar Example theseus.fi Details File Format PDF Size: 704 KB Download Coffee Bar and Bistro Business Plan Example is.muni.cz Details File Format PDF Size: 578 KB Download Business Plan for a Student Bar Example
The bar business plan template below has been designed to help you write your own business plan more quickly and easily than ever before. We hope this template will provide you with all of the information that you need to get your bar business off the ground and running as smoothly as possible. Bar Business Plan Outline
Free Restaurant Business Plan Template - Get Restaurant Opening Proposal Sample (Word, Doc, PDF) Templates Business plans Restaurant Business Plan Template Restaurant Business Plan Prepared for: [Client.FirstName] [Client.LastName] [Client.Company] Prepared by: [Sender.FirstName] [Sender.LastName] [Sender.Company] Executive summary
Whether you're writing a restaurant business plan for investors, lenders, or simply for yourself and your team, the most important thing to do is make sure your document is comprehensive. A good ...
Start cooking up your business plan with our library of foodie-themed sample plans or build a more modern plan to easily manage your restaurant, bar, or cafe with LivePlan. It contains the same food and beverage templates and information you see here, but with additional guidance to help you develop the perfect plan. Plan, fund, and grow.
How to Write a Bar Business Plan (Template) - On the Line | Toast POS Subscribe Sections How-to Guides Industry Stories Articles Topics Podcasts Adapting to COVID-19 New Going Digital New Subscribe to On The Line By clicking any of the above links, you will be leaving Toast's website. Tyler Martinez READ MORE Hiring What is a Barback?
Business Plan for Small Restaurants Guide. It's easy to see why people like to start small in the restaurant industry. Small restaurants have flexibility and agility that larger restaurants and corporate chains aren't afforded, with lower starting costs and lower overhead costs.
Download the free Restaurant Business Plan Template to organize your vision and ensure that nothing is overlooked. For guides for specific restaurant type's business plan, learn from our resources below. Food Truck Business Plan Bar Business Plan Coffee Shop Business Plan Catering Business Plan Bakery Business Plan Brewery Business Plan
We are also excited to introduce the newest version of our FREE MOBI Business Plan Template, to make it easier than ever to put your ideas on paper and take the first steps to starting your own business! MOBI's courses include: Starting a Business, Business Expansion, Quick Start Entrepreneur, and the Sales & Marketing Badge Short Course.
Businesses in Santa Clara County are responsible for taking steps to protect the health of their workers and customers. All businesses and workplaces in Santa Clara County are subject to the requirements in Cal/OSHA COVID-19 Guidance. Some workplaces must also follow regulations in the Cal/OSHA Aerosol Transmissible Diseases (ATD) Standard, and ...
Evolution Restaurant & Bar. (408)510-6480. Evolution Restaurant and Bar was named to highlight the dramatic changes that define the technology industry of Silicon Valley. Start your morning off with a hot breakfast featuring local ingredients, then evolve into afternoon or evening with a cocktail in an ambiance of simple sophistication.
CCC Health & Wellness: MOU Planning Guide and Template 1 . Memorandum of Understanding Guide and Template . Many California Community Colleges (CCC) have been able to build