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Restaurant Business Plan

Restaurant Business Plan: What To Include, Plus 8 Examples

  • Business Growth & Management , Templates & Guides

Do you want to ensure the success of your new foodservice endeavor? Write a restaurant business plan.

In this article, the experts at Sling tell you why a business plan is vital for both new and existing businesses and give you tips on what to include.

Table Of Contents

What Is A Restaurant Business Plan?

Why is a restaurant business plan important, questions to ask first, what to include in an effective restaurant business plan, how to format a restaurant business plan, efficient workforce management is essential for success.

Man looking at charts on a wall for his restaurant business plan

At its most basic, a restaurant business plan is a written document that describes your restaurant’s goals and the steps you will take to make those goals a reality.

This business plan also describes the nature of the business itself, financial projections, background information, and organizational strategies  that govern the day-to-day activity of your restaurant.

Empty fine-dining restaurant

A restaurant business plan is vital for the success of your endeavor because, without one, it is very difficult — sometimes even impossible — to obtain funding from an investor or a bank.

Without that all-important starting or operational capital, you may not be able to keep your doors open for long, if at all.

Even if funding isn’t a primary concern, a business plan provides you — the business owner or manager — with clear direction on how to translate general strategies into actionable plans  for reaching your goals.

The plan can help solidify everything from the boots-on-the-ground functional strategy  to the mid-level business strategy  all the way up to the driving-force corporate strategy .

Think of this plan as a roadmap that guides your way when things are going smoothly and, more importantly, when they aren’t.

If you want to give your restaurant the best chance for success, start by writing a business plan.

Man on laptop writing a restaurant business plan

Sitting down to write a restaurant business plan can be a daunting task.

As you’ll see in the What To Include In An Effective Restaurant Business Plan section below, you’ll need a lot of information and detail to ensure that the final document is both complete and effective.

Instead of starting with word one, it is hugely beneficial to answer a number of general questions first.

These questions will help you narrow down the information to include in your plan so the composition process feels less difficult.

The questions are:

  • What problem does the business’s product or service solve?
  • What niche will the business fill?
  • What is the business’s solution to the problem?
  • Who are the business’s customers?
  • How will the business market and sell its products to them?
  • What is the size of the market for this solution?
  • What is the business model for the business?
  • How will the business make money?
  • Who are the competitors?
  • How will the business maintain a competitive advantage?
  • How does the business plan to manage growth?
  • Who will run the business?
  • What makes those individuals qualified to do so?
  • What are the risks and threats confronting the business?
  • What can you do to mitigate those risks and threats?
  • What are the business’s capital and resource requirements?
  • What are the business’s historical and projected financial statements?

Depending on your business, some of these questions may not apply or you may not have applicable answers.

Nevertheless, it helps to think about, and try to provide details for, the whole list so your finished restaurant business plan is as complete as possible.

Once you’ve answered the questions for your business, you can transfer a large portion of that information to the business plan itself.

We’ll discuss exactly what to include in the next section.

Man mapping out a restaurant business plan

In this section, we’ll show you what to include in an effective restaurant business plan and provide a brief example of each component.

1) Executive Summary

You should always start any business plan with an executive summary. This gives the reader a brief introduction into common elements, such as:

  • Mission statement
  • Overhead costs
  • Labor costs
  • Return on investment (ROI)

This portion of your plan should pique the reader’s interest and make them want to read more.

Fanty & Mingo’s is a 50-seat fine-dining restaurant that will focus on Sweruvian (Swedish/Peruvian) fusion fare.

We will keep overhead and labor costs low thanks to simple but elegant decor , highly skilled food-prep staff, and well-trained servers.

Because of the location and surrounding booming economy, we estimate ROI at 20 percent per annum.

2) Mission Statement

A mission statement is a short description of what your business does for its customers, employees, and owners.

This is in contrast to your business’s vision statement which is a declaration of objectives that guide internal decision-making.

While the two are closely related and can be hard to distinguish, it often helps to think in terms of who, what, why, and where.

The vision statement is the where of your business — where you want your business to be and where you want your customers and community to be as a result.

The mission statement is the who , what , and why of your business — it’s an action plan that makes the vision statement a reality

Here’s an example of a mission statement for our fictional company:

Fanty and Mingo’s takes pride in making the best Sweruvian food, providing fast, friendly, and accurate service. It is our goal to be the employer of choice and offer team members opportunities for growth, advancement, and a rewarding career in a fun and safe working environment.

3) Company Description

Taking notes on restaurant business plan

In this section of your restaurant business plan, you fully introduce your company to the reader. Every business’s company description will be different and include its own pertinent information.

Useful details to include are:

  • Owner’s details
  • Brief description of their experience
  • Legal standing
  • Short-term goals
  • Long-term goals
  • Brief market study
  • An understanding of the trends in your niche
  • Why your business will succeed in these market conditions

Again, you don’t have to include all of this information in your company description. Choose the ones that are most relevant to your business and make the most sense to communicate to your readers.

Fanty & Mingo’s will start out as an LLC, owned and operated by founders Malcolm Reynolds and Zoe Washburne. Mr. Reynolds will serve as managing partner and Ms. Washburne as general manager.

We will combine atmosphere, friendly and knowledgeable staff, and menu variety to create a unique experience for our diners and to reach our goal of high value in the fusion food niche.

Our gross margin is higher than industry average, but we plan to spend more on payroll to attract the best team.

We estimate moderate growth for the first two years while word-of-mouth about our restaurant spreads through the area.

4) Market Analysis

A market analysis is a combination of three different views of the niche you want to enter:

  • The industry  as a whole
  • The competition your restaurant will face
  • The marketing  you’ll execute to bring in customers

This section should be a brief introduction to these concepts. You can expand on them in other sections of your restaurant business plan.

The restaurant industry in our chosen location is wide open thanks in large part to the revitalization of the city’s center.

A few restaurants have already staked their claim there, but most are bars and non-family-friendly offerings.

Fanty & Mingo’s will focus on both tourist and local restaurant clientele. We want to bring in people that have a desire for delicious food and an exotic atmosphere.

We break down our market into five distinct categories:

  • High-end singles
  • Businessmen and businesswomen

We will target those markets to grow our restaurant  by up to 17 percent per year.

restaurant menu board

Every restaurant needs a good menu, and this is the section within your restaurant business plan that you describe the food you’ll serve in as much detail as possible.

You may not have your menu design complete, but you’ll likely have at least a handful of dishes that serve as the foundation of your offerings.

It’s also essential to discuss pricing and how it reflects your overall goals and operating model. This will give potential investors and partners a better understanding of your business’s target price point and profit strategy.

We don’t have room to describe a sample menu in this article, but for more information on menu engineering, menu pricing, and even a menu template, check out these helpful articles from the Sling blog:

  • Menu Engineering: What It Is And How It Can Increase Profits
  • Restaurant Menu Pricing: 7 Tips To Maximize Profitability
  • How To Design Your Menu | Free Restaurant Menu Template

6) Location

In this section, describe your potential location (or locations) so that you and your investors have a clear image of what the restaurant will look like.

Include plenty of information about the location — square footage, floor plan , design , demographics of the area, parking, etc. — to make it feel as real as possible.

We will locate Fanty & Mingo’s in the booming and rapidly expanding downtown sector of Fort Wayne, Indiana.

Ideally, we will secure at least 2,000 square feet of space with a large, open-plan dining room and rich color scheme near the newly built baseball stadium to capitalize on the pre- and post-game traffic and to appeal to the young urban professionals that live in the area.

Parking will be available along side streets and in the 1,000-vehicle parking garage two blocks away.

7) Marketing

Chef working in a restaurant

The marketing section of your restaurant business plan is where you should elaborate on the information you introduced in the Market Analysis section.

Go into detail about the plans you have to introduce your restaurant to the public and keep it at the top of their mind.

Fanty & Mingo’s will employ three distinct marketing tactics to increase and maintain customer awareness:

  • Word-of-mouth/in-restaurant marketing
  • Partnering with other local businesses
  • Media exposure

We will direct each tactic at a different segment of our potential clientele in order to maximize coverage.

In the process of marketing to our target audience, we will endeavor to harness the reach of direct mail and broadcast media, the exclusivity of the VIP party, and the elegance of a highly trained sommelier and wait staff.

8) Financials

Even though the Financials section is further down in your restaurant business plan, it is one of the most important components for securing investors and bank funding.

We recommend hiring a trained accountant  to help you prepare this section so that it will be as accurate and informative as possible.

Fanty & Mingo’s needs $250,000 of capital investment over the next year and a half for the following:

  • Renovations to leased space
  • Dining room furniture
  • Kitchen and food-prep equipment
  • Liquor license

Projected profit and loss won’t jump drastically in the first year, but, over time, Fanty & Mingo’s will develop its reputation and client base. This will lead to more rapid growth toward the third and fourth years of business.

working on restaurant business plan

Most entrepreneurs starting a new business find it valuable to have multiple formats of their business plan.

The information, data, and details remain the same, but the length and how you present them will change to fit a specific set of circumstances.

Below we discuss the four most common business plan formats to cover a multitude of potential situations.

Elevator Pitch

An elevator pitch is a short summary of your restaurant business plan’s executive summary.

Rather than being packed full of details, the elevator pitch is a quick teaser of sorts that you use on a short elevator ride (hence the name) to stimulate interest in potential customers, partners, and investors

As such, an effective elevator pitch is between 30 and 60 seconds and hits the high points of your restaurant business plan.

A pitch deck is a slide show and oral presentation that is designed to stimulate discussion and motivate interested parties to investigate deeper into your stakeholder plan (more on that below).

Most pitch decks are designed to cover the executive summary and include key graphs that illustrate market trends and benchmarks you used (and will use) to make decisions about your business.

Some entrepreneurs even include time and space in their pitch deck to demonstrate new products coming down the pipeline.

This won’t necessarily apply to a restaurant business plan, but, if logistics permit, you could distribute small samples of your current fare or tasting portions of new dishes you’re developing.

Stakeholder Plan (External)

A stakeholder plan is the standard written presentation that business owners use to describe the details of their business model to customers, partners, and potential investors.

The stakeholder plan can be as long as is necessary to communicate the current and future state of your business, but it must be well-written, well-formatted, and targeted at those looking at your business from the outside in.

Think of your stakeholder plan as a tool to convince others that they should get involved in making your business a reality. Write it in such a way that readers will want to partner with you to help your business grow.

Management Plan (Internal)

A management plan is a form of your restaurant business plan that describes the details that the owners and managers need to make the business run smoothly.

While the stakeholder plan is an external document, the management plan is an internal document.

Most of the details in the management plan will be of little or no interest to external stakeholders so you can write it with a higher degree of candor and informality.

Sling app for managing a restaurant business plan

After you’ve created your restaurant business plan, it’s time to take steps to make it a reality.

One of the biggest challenges in ensuring that your business runs smoothly and successfully is managing  and optimizing  your team. The Sling  app can help.

Sling not only includes powerful and intuitive artificial-intelligence-based scheduling tools but also many other features to help make your workforce management more efficient, including:

  • Time and attendance tracking
  • Built-in time clock
  • Labor cost  optimization
  • Data analysis and reporting
  • Messaging and communication
  • And much more…

Sling's scheduling feature

With Sling, you can schedule faster, communicate better, and organize and manage your work from a single, integrated platform. And when you use Sling for all of your scheduling  needs, you’ll have more time to focus on bringing your restaurant business plan to life.

For more free resources to help you manage your business better, organize and schedule your team, and track and calculate labor costs, visit GetSling.com  today.

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This content is for informational purposes and is not intended as legal, tax, HR, or any other professional advice. Please contact an attorney or other professional for specific advice.

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How to Write a Restaurant Business Plan in 2024 (Step by Step Guide with Templates)

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A comprehensive restaurant business plan is a framework that guides you to plan and forecast every element of restaurant management and operations.

This includes anything from your restaurant's menu design, location, financials, employee training, and a lot more.

Crafting a solid business plan is important, as it helps:

  • Transform your restaurant ideas into reality.
  • Boosts entrepreneurial success by 16% (Harvard Business Study) .
  • Equips you to navigate challenges before they arise.
  • Attracts potential investors.

“You have to show any potential investor that you have an actual plan, you know what you’re talking about, it looks professional, and you’re not just screwing around.” - Charles Bililies, owner of Souvla

Planning is key to restaurant success. Without a plan, you're more likely to join the 26% of restaurants that fail within a year.

Create a business plan to set yourself up for success.

Here's how to get started. 

restaurant business plan conclusion example

A step-by-step guide to writing a restaurant business plan

Embarking on a restaurant venture is an exciting prospect filled with endless possibilities.

However, the key to transforming your culinary dreams into reality lies in the foundation of a well-crafted restaurant business plan.

This guide will walk you through creating a winning restaurant business plan , from defining your niche to seeking expert advice.

So, are you ready to cook up some success?  Let's get started. 

Essential components of a restaurant business plan

A well-structured restaurant business plan typically consists of the following key components:

  • Executive Summary

Company Description

  • Market Analysis
  • Restaurant Design
  • Market Overview
  • External help
  • Financial Analysis

Delving into each section

Now, let's take a closer look at each section of your restaurant business plan and explore the key elements to consider:

1. Executive summary

A restaurant business plan should always begin with an executive summary. Why?

  • 80% of venture capitalists say they read the executive summary first.
  • 62% of investors say they would not continue reading a business plan if the executive summary did not capture their interest.
  • A strong executive summary can increase the likelihood of securing funding by up to 40%.

An executive summary not only acts as the introduction to your restaurant business plan samples but also as a summary of the entire idea.

The main aim of an executive summary is to draw the reader (oftentimes an investor) into the rest of your business plan.

The executive summary also helps you envision the identity of your restaurant which essentially shapes the customer experience and sets you apart from competitors.

To establish a distinct identity, you need to focus on c ommon elements of an executive summary, including:

  • A mission statement  
  • Proposed concept development
  • Cuisine selection
  • The overall execution
  • The potential costs
  • Expected return on investments (ROI)

Let's take a more in-depth look at the concept development, cuisine selection, and mission statement.

Further reading

  • How to write a restaurant executive summary

Concept Development

Selecting the type of restaurant, service style, and atmosphere is the first step towards creating a unique dining experience. Whether you envision a sample menu for a:

  • cozy, intimate bistro
  • bustling quick-service deli
  • fast-casual restaurant
  • fine dining establishment

Your concept should reflect your passion and expertise in the industry.

With a broad range of options, it’s critical to scrutinize your target market and pinpoint the most suitable choice considering their preferences and your capabilities.

When planning your restaurant design, keep in mind that it should effectively complement your chosen theme and cuisine.

Additionally, consider the potential for patio seating and the involvement of your management team in making these critical decisions.

A well-thought-out concept will not only set the stage for an unforgettable dining experience but also pique the interest of potential investors.

Cuisine Selection

The cuisine you select for your restaurant can significantly influence its success.

Choosing the appropriate cuisine is vital for distinguishing your establishment from competitors and attracting your target market.

To make an informed decision, consider factors such as:

  • Market demand
  • Expertise and passion
  • Ingredient availability
  • Competition
  • Profitability
  • Cultural fit
  • Seasonality

Dietary restrictions and trends

In the highly competitive restaurant industry, keeping track of current and emerging cuisine trends can be a significant advantage.

From regional delicacies to innovative fusion dishes, understanding what’s popular and in demand can help you tailor your offerings to the desires of your target audience.

By thoroughly analyzing the market and adapting to evolving tastes, your restaurant can remain relevant and successful in the long run.

Crafting a mission statement

A well-constructed mission statement communicates the purpose, values, and goals of your restaurant to potential investors and customers alike.

A mission statement serves as a guiding light for decision-makers and employees, fueling their efforts to achieve your restaurant’s objectives.

To create an impactful mission statement, consider the following steps:

  • Identify the purpose of the restaurant.
  • Contemplate the brand’s image.
  • Account for the target audience.
  • Incorporate company values.
  • Ensure brevity and comprehensiveness.

Related content:  How to Write a Restaurant Mission Statement  

Remember, your mission statement should not only differentiate your restaurant from competitors but also resonate with your target market.

By articulating your restaurant’s unique values and vision, you’ll create a strong foundation upon which to build a thriving and successful business.

2. Company description

This is the part of the restaurant business plan where you fully introduce the company.

Start this section with the name of the restaurant you are opening along with the location, contacts, and other relevant information. 

Also, include the owner’s details and a brief overview or description of their experience.

The second part of the company description should highlight the legal standing of the restaurant and outline the restaurant’s short and long-term goals.

Provide a brief market study showing that you understand the trends in the regional food industry and why the most independent restaurant investors will succeed in this market.

Here's an example of the page layout:  

Restaurant Name: [Restaurant Name]

Location: [Restaurant Address]

Contact: [Restaurant Phone Number] | [Restaurant Email Address]

Owner: [Owner Name]

Experience: [Owner Name] has over [Number] years of experience in the restaurant industry. They have worked in various roles, including [List of Roles]. They are passionate about food and creating a memorable dining experience for their guests.

Legal Standing: [Restaurant Name] is a [Type of Legal Entity] registered in [State/Province].

Short-term Goals:

  • Generate [Amount] in revenue within the first year of operation.
  • Achieve a [Percentage] customer satisfaction rating within the first six months of operation.

Long-term Goals:

  • Expand to a second location within five years.
  • Become a recognized leader in the regional food industry.

Market Study:

The regional food industry is experiencing a number of trends, including:

  • An increasing demand for fresh,  local ingredients.
  • A growing interest in ethnic cuisine.
  • A preference for casual dining experiences.

3. Market analysis

The market analysis portion of the restaurant business plan is typically divided into three parts.

3.1 Industry analysis

What is your target market? What demographics will your restaurant cater to?

This section aims to explain your target market to investors and why you believe guests will choose your restaurant over others.

Comprehending your target market is key to customizing your restaurant offerings to their preferences and needs.

By diving into demographics, preferences, dining habits, and trends, you can fine-tune your concept and marketing strategy to reach and appeal to your target audience effectively.

An example of analyzing your target market

  Comprehending your target market is key to customizing your restaurant offerings to their preferences and needs.

Demographics and preferences

Identifying your primary target market involves considering factors such as:

For example, a neighborhood with a high concentration of families might prefer a family-friendly restaurant with a diverse menu catering to various age groups and dietary preferences.

Conversely, a trendy urban area with a predominantly young and affluent population may gravitate towards upscale dining experiences and innovative cuisine.

Cultural and ethnic backgrounds also have a significant impact on restaurant preferences, with people from different backgrounds having distinctive tastes and customs that influence their dining choices.

By thoroughly understanding the demographics and preferences of your target market, you’ll be better equipped to create a restaurant concept that resonates with them and ultimately drives success.

Dining habits and trends

As the restaurant industry continues to evolve, staying informed about dining habits and trends is crucial for adapting your offerings and attracting customers.

For example, the rise of online ordering and delivery services has significantly influenced dining habits, with many consumers seeking the convenience of having their meals delivered to their doorstep.

Health trends have also had an impact on dining habits, with an increasing number of individuals seeking healthier options when dining out.

By staying abreast of current habits and trends, you can anticipate the needs and desires of your target market and tailor your restaurant’s offerings accordingly.

This forward-thinking approach will not only help you stay competitive but also foster long-term success in the ever-changing restaurant landscape.

  • How to find your restaurant's target market

3.2 Competition analysis

It's easy to assume that everyone will visit your new restaurant first, so it is important to research your competition to make this a reality.

What restaurants have already established a customer base in the area?

Take note of everything from their prices, hours, and service style to menu design to the restaurant interior.

Then explain to your investors how your restaurant will be different.

3.3 Marketing analysis

Your investors are going to want to know how you plan to market your restaurant. How will your marketing campaigns differ from what is already being done by others in the restaurant industry?

How do you plan on securing your target market? What kind of offers will you provide your guests? Make sure to list everything.

The most important element to launching a successful restaurant is the menu . Without it, your restaurant has nothing to serve.

At this point, you probably don’t have a final version, but for a restaurant business plan, you should at least try to have a mock-up.

Add your logo to the mock-up and choose a design that you can see yourself actually using. If you are having trouble coming up with a menu design or don’t want to pay a designer, there are plenty of resources online to help.

The key element of your sample menu though should be pricing. Your prices should reflect the cost analysis you’ve done for investors. This will give them a better understanding of your restaurant’s target price point. You'll quickly see how important menu engineering can be, even early on.

5. Employees

The company description section of the restaurant business plan briefly introduces the owners of the restaurant with some information about each. This section should fully flesh out the restaurant's business plan and management team.

The investors don’t expect you to have your entire team selected at this point, but you should at least have a couple of people on board. Use the talent you have chosen thus far to highlight the combined work experience everyone is bringing to the table.

Download our free restaurant business plan  It's the only one you'll ever need. Get template now

6. Restaurant design

The design portion of your restaurant business plan is where you can really show off your thoughts and ideas to the investors. If you don’t have professional mock-ups of your restaurant rendered, that’s fine.

Instead, put together a mood board to get your vision across. Find pictures of a similar aesthetic to what you are looking for in your restaurant.

The restaurant design extends beyond aesthetics alone and should include everything from restaurant software to kitchen equipment. 

7. Location

The location you settle on for your restaurant should be well aligned with your target market (making it easier to cater to your ideal customer) and with your business plans.

At this stage in the process, its not uncommon to not have a specific location in mind - but you should at the very least have a few options to narrow down.

Tip: When you approach your investors about potential locations, make sure to include as much information as possible about each venue and why it would be ideal for your brand. Go into as much detail as possible - including everything from square footage to the demographics of the area.

Example for choosing an ideal location

Choosing the ideal location for your restaurant is a pivotal decision that can greatly influence your success. 

To make the best choice, consider factors such as foot traffic, accessibility, and neighborhood demographics.

By carefully evaluating these factors, you’ll be better equipped to maximize visibility and attract your target market.

Foot traffic and accessibility

Foot traffic and accessibility are essential factors in selecting a location that will attract customers and ensure convenience.

A high-traffic area with ample parking and public transportation options can greatly increase the likelihood of drawing in potential customers.

Additionally, making your restaurant accessible to individuals with disabilities can further broaden your customer base and promote inclusivity.

It’s also important to consider the competition in the area and assess whether your restaurant can stand out among existing establishments.

By choosing a location with strong foot traffic and accessibility, you’ll be well on your way to creating a thriving restaurant that appeals to your target market.

Neighborhood demographics

Analyzing neighborhood demographics can help you determine if your restaurant’s concept and cuisine will appeal to the local population.

Factors such as income levels, family structures, and cultural diversity can all influence dining preferences and habits.

By understanding the unique characteristics of the neighborhood, you can tailor your offerings and marketing efforts to resonate with the local community.

Conducting a market analysis can be a valuable step in this process.

To gather demographic data for a particular neighborhood, you can utilize resources such as the U.S. Census Bureau’s American Community Survey and reference maps.

Armed with this information, you can make informed decisions about your restaurant’s concept, menu, and pricing, ensuring that your establishment is well-positioned for success within the community.

Conducting market research will further strengthen your understanding of the local demographic.

8. Market overview

The market overview section is heavily related to the market research and analysis portion of the restaurant business plan. In this section, go into detail about both the micro and macro conditions in the area you want to set up your restaurant.

Discuss the current economic conditions that could make opening a restaurant difficult, and how you aim to counteract that. Mention all the other restaurants that could prove to be competition and what your strategy is to set yourself apart.

9. Marketing

With restaurants opening left and ride nowadays, investors are going to want to know how you will get word of your restaurant to the world.

The next marketing strategy and publicity section should go into detail on how you plan to market your restaurant before and after opening. As well as any plans you may have to bring a PR company on board to help spread the word.

Read more: How to write a restaurant marketing plan from scratch

10. External help

To make your restaurant a reality, you are going to need a lot of help. List any external companies or software you plan on hiring to get your restaurant up and running.

This includes everything from accountants and designers to suppliers that help your restaurant perform better, like POS systems and restaurant reservation systems .

Explain to your other potential investors about the importance of each and what they will be doing for your restaurant.

11. Financial analysis

The most important part of your restaurant business plan is the financial section . We would recommend hiring professional help for this given its importance.

Hiring a trained accountant will not only help you get your own financial projections and estimates in order but also give you a realistic insight into owning a restaurant.

You should have some information prepared to make this step easier for the accountant.

He/she will want to know how many seats your restaurant has, what the check average per table will be, and how many guests you plan on seating per day.

In addition to this, doing rough food cost calculations for various menu items can help estimate your profit margin per dish. This can be achieved easily with a free food cost calculator. 

  • Important restaurant metrics to track

A well-crafted restaurant business plan serves as a roadmap to success, guiding every aspect of the venture from menu design to employee training.

By carefully considering each component of the plan, aspiring restaurateurs can increase their chances of securing funding, attracting customers, and achieving their long-term goals.

Remember, a restaurant business plan is not just a document to satisfy investors; it is a living tool that should be revisited and updated regularly as the business grows and evolves.

By staying committed to the plan and adapting it as needed, restaurateurs can ensure that their culinary dreams have a solid foundation for success.

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Saif Alnasur

Saif Alnasur used to work in his family restaurant, but now he is a food influencer and writes about the restaurant industry for Eat App.

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How to Write a Restaurant Business Plan

Sally Lauckner

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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.

restaurant business plan conclusion example

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!

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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.

Executive summary

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.

Company overview

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.

Sample menu

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.

Market analysis

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.

Business operations

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.

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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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How to write a restaurant business plan

restaurant business plan conclusion example

A small restaurant business plan is the roadmap you use to open a successful spot. As a first step to creating yours, ask your friends and colleagues to share restaurant business plan examples. Their restaurant business plan samples can inspire yours.

Once you’ve studied those examples, it’s time to start writing your own. No matter how much thought you’ve put into your concept or how many trusted colleagues have assured you of its greatness, you must write a restaurant business plan. It will prove the viability of your concept to potential investors and provide them with a clear and engaging answer to the question: “Why does the world need this restaurant?”

“The point of a business plan is to show that you’ve done your homework,” says Charles Bililies, owner of Souvla , a fine casual Greek restaurant in San Francisco that has received national acclaim since opening in the spring of 2014.

“You have to show any potential investor that you have an actual plan, you know what you’re talking about, it looks professional, and you’re not just screwing around.”

Quick links Branded cover Table of contents Concept Sample menu Service Management team Design Target market Location Market overview Marketing and publicity Specialists and consultants Business structure Financials

1. Branded cover

Include your logo (even if it’s not finalized), the date, and your name.

2. Table of contents

A table of contents in a restaurant business plan provides an organized overview of the document’s structure and content. It typically appears at the beginning of the plan and lists the major sections and subsections with their corresponding page numbers.

The table of contents is important for several reasons. Firstly, it allows readers to quickly navigate through the plan, enabling easy access to specific sections of interest. Secondly, it helps in presenting a professional and well-structured document, showing that you have carefully organized your thoughts and ideas. It also improves readability and comprehension, as readers can easily locate and refer back to relevant information

Image depicts a restaurant worker in a new restaurant.

3. Restaurant concept

Describe your restaurant concept and get the reader excited about your idea. Specify whether the restaurant will be fine dining or more casual. Include an executive summary and go into detail about the food you’ll be serving, inspiration behind your concept, and an overview of service style.

Define clearly what will be unique about your restaurant and include your mission statement. This section should include a market analysis that shows how your restaurant will be similar and different from competing restaurants.

4. Sample menu

The menu is the most important touchpoint of any restaurant’s brand, so this should be more than just a simple list of items. Incorporate your logo and mock up a formatted menu design (tap a designer for help if needed).

Your sample menu should also include prices that are based on a detailed cost analysis. This will:

  • Give investors a clear understanding of your targeted price point
  • Provide the info needed to estimate check averages
  • Show the numbers used create financial projections for starting costs
  • Show investors that you’ve done the homework
  • Prove you can stay within a budget

This section is most relevant for:

  • Fine-dining concepts
  • Concepts that have a unique service style
  • Owners who have particularly strong feelings about what role service will play in their restaurant.

It can be a powerful way of conveying your approach to hospitality to investors by explaining the details of the guest’s service experience.

Will your restaurant have counter service and restaurant hostess software designed to get guests on their way as quickly as possible, or will it look more like a theater, with captains putting plates in front of guests simultaneously?

If an extensive wine program is an integral part of what you’re doing, will you have a sommelier? If you don’t feel that service is a noteworthy component of your operation, address it briefly in the concept section.

Image depicts two restaurant workers discussing finances.

6. Management team

Write a brief overview of yourself and the team you have established so far. You want to show that your experience has provided you with the necessary skills to run a successful restaurant and act as a restaurant business owner.

Ideally, once you have described the strong suit of every member of your team, you’ll be presenting a full pitch deck. Most independent restaurant investors are in this for more than just money, so giving some indication of what you value and who you are outside of work may also be helpful.

Incorporate some visuals. Create a mood board that shows images related to the design and feeling of your restaurant.

Whether you’re planning to cook in a wood-burning oven or are designing an eclectic front-of-house, be sure to include those ideas. Photos of materials and snippets of other restaurants that you love that are similar to the brand you’re building are also helpful.

8. Target market

Who is going to eat at your restaurant? What do they do for a living, how old are they, and what’s their average income? Once you’ve described them in detail, reiterate why your specific concept will appeal to them.

Image depicts two restaurant workers having a discussion.

9. Location

There should be a natural and very clear connection between the information you present in the “Target Market” section and this one. You probably won’t have a specific site identified at this point in the process, but you should talk about viable neighborhoods.

Don’t assume that potential investors will be familiar with the areas you’re discussing and who works or lives there—make the connections clear. You want readers to be confident that your restaurant’s “ideal” diner intersects with the neighborhood(s) you’re proposing as often as possible.

If you don’t have a site , this is a good place to discuss what you’re looking for in terms of square footage, foot traffic, parking, freeway accessibility, outdoor seating , and other important details.

10. Market overview

Address the micro and macro market conditions in your area and how they relate to licenses and permits. At a macro level, what are the local and regional economic conditions?

If restaurants are doing poorly, explain why yours won’t; if restaurants are doing well, explain how you’ll be able to compete in an already booming restaurant climate. At a micro level, discuss who your direct competitors are. Talk about what types of restaurants share your target market and how you’ll differentiate yourself.

11. Marketing and publicity

The restaurant landscape is only getting more competitive. Discuss your pre- and post-opening marketing plans to show investors how you plan to gain traction leading up to opening day, as well as how you’ll keep the momentum going.

If you’re going to retain a PR/marketing company, introduce them and explain why you’ve chosen them over other companies (including some of their best-known clients helps). If not, convey that you have a solid plan in place to generate attention on your own through social media, your website , and media connections.

Image depicts two restaurant workers having a discussion over a tablet.

12. Specialists and consultants

List any outside contractors you plan to retain, such as:

  • General contractor
  • PR and marketing

Briefly explain the services they’ll be providing for you, why you chose them, and any notable accomplishments.

13. Business structure

This section should be short and sweet. What type of business structure have you set up and why did you make that specific decision? You will need to work with an attorney to help you determine what business structure is best for you.

“Step one: write a business plan. Step two: hire a good attorney. In addition to helping me build a smart, sustainable business structure, my attorney was also a great resource for reviewing my business plan because she’s read thousands of them. She was a very helpful, experienced outside perspective for more than just legal matters,” says Charles Bililies.

14. Financial projections

Let your accountant guide you through this portion of your business plan. It is crucial that whoever you hire to help you with your finances has a wealth of restaurant experience (not just one or two places). They should be familiar with the financial specifics of starting a restaurant and know what questions to ask you.

Before creating realistic financial projections, your accountant will want to know:

  • How many seats the restaurant will have
  • What your average check will be
  • How many covers per day you plan to do

Being conservative in these estimations is key. These three data points will be used as the basis for figuring out whether your concept is financially feasible.

Lou Guerrero, Principal at Kross, Baumgarten, Kniss & Guerrero, emphasizes, “You’ll get a lot of accountants that tell you that they’ve done a couple of restaurants, but you have to choose someone that has a deep expertise in what you’re doing. There’s nothing to gain from going with someone that doesn’t have a very restaurant-centric practice.”

A well-vetted accountant with restaurant experience will know exactly what you’ll need to have prepared to show investors.

The key projections you can expect to work on are:

  • Pro forma profit and loss statement for the first three to five years of operation
  • Break even analysis
  • Capital requirements budget

Writing a comprehensive restaurant business plan is a crucial step towards opening a successful establishment. By seeking inspiration from examples, demonstrating your expertise, and addressing all the essential components, you can prove the viability of your concept to potential investors.

Remember, a well-prepared business plan demonstrates professionalism and a clear understanding of your goals, increasing your chances of achieving long-term success in the competitive restaurant industry.

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Business Plan Conclusion: Summary & Recap

solid business plan conclusion

You’ve written your business plan, but now you want to wrap it up to make a lasting impact on your reader. In this article, we will define the conclusion to a business plan as well as provide some tips to help you attract and seal the deal with potential investors and lenders.  

What is a Business Plan Conclusion?

This business plan conclusion is a concise summary and recap of all of the components of a business plan , but especially the executive summary. It summarizes your business plan in 2-3 paragraphs, with an emphasis on the most important points.  

Download our Ultimate Business Plan Template here

Is the Business Conclusion Necessary?

It’s good practice for business plans, but not always necessary to be successful in obtaining funding.

If you have a stellar executive summary, it may be unnecessary.

If the business conclusion is written well enough, it can serve as an executive summary of sorts – a short recap that provides more detail than the business plan as a whole, but only includes the most important points. It could also serve as an executive summary that is more concise than an actual executive summary.  

How To Write a Conclusion for Your Business Plan

The conclusion of your business plan is the last thing people read before deciding to invest in you and your business, so it needs to make a lasting impression.  

Determine Location

think about your audience

Depending on your intended audience, there are two common places for the conclusion. If your plan is meant for internal purposes, you may have the conclusion at the end of the entire document. However, if you are seeking funds from investors, you want to place the conclusion at the end of the Executive Summary, increasing the chances that it is actually read.

Review & Concisely Recap 

conclusion reviews key points from the executive summary

    Finish Your Business Plan Today!

Startups might include the following information:.

  • Funding requirements
  • Service or benefit to the investor
  • Target market and audience
  • How products or services solve the target market’s problem
  • Marketing strategy
  • Competitive advantage
  • Management team experience
  • Financial projections
  • Launch plan

Established businesses might include information in their conclusions such as:

  • Mission statement
  • Company’s history
  • Products and/or services
  • Historical growth data
  • Financial summary
  • Company’s goals

Summarize the 3-5 points in a couple of paragraphs. You don’t need to summarize everything that happened in your business plan, just the most important points of the business plan.

Support Your Claims with Stats and/or Visuals

company’s profitable revenue model

Establish a Call-To-Action (CTA)

acquire funds for lucrative returns

Proofread & Spell-Check

grammar and tone carefully considered

The conclusion needs to give your readers a sense of closure by wrapping up all loose ends while making your last pitch effort to obtain the money your business may need.

Business Plan Conclusion Example

Use this conclusion example to help you with how to end a business plan, but keep in mind to make it relevant to your target audience, industry, and funding requirements:

Expanding into the Seattle metro area will allow Skyridge to provide its cutting-edge technology to more people who need it. Purchasing the fabrication plant in Seattle allows us to produce all of our products in-house and in one location, delivering them promptly and efficiently to the northwestern region.

We have the power to change the way people use technology, and we want [Investor’s Name] to be a part of it. By investing in Skyridge’s growth, [Investor’s Name] will benefit in the following ways:

  • Inclusion with a startup that has seen XXX% growth over the past X years and our company’s management team with XX years of experience in the technology industry
  • Contribution to Seattle’s economic growth and its citizens’ access to technology that enhances their lives
  • Participation in company planning meetings and receive an XX% share in all profits earned

We can add to the number of lives Skyridge’s technologies impact, generate more job opportunities in the region, and alter the technology sector if we work together. If you agree with our vision for a better future for everyone, join us.

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Related Articles To Help You Write a Business Plan

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  • How to Expertly Write the Company Description in Your Business Plan
  • How to Write the Market Analysis Section of a Business Plan
  • The Customer Analysis Section of Your Business Plan
  • Completing the Competitive Analysis Section of Your Business Plan
  • How to Write the Management Team Section of a Business Plan + Examples
  • Financial Assumptions and Your Business Plan
  • How to Create Financial Projections for Your Business Plan
  • Everything You Need to Know about the Business Plan Appendix

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Home >> #realtalk Blog >> Manage a business >> How to write a resta…

How to write a restaurant business plan

By Andrea Nazarian

restaurant business plan conclusion example

If you’re thinking about starting an eatery, the first big step is making a restaurant business plan. A good plan helps you get funding for your restaurant, helps you run things smoothly, and sets you up for success. 

Many who start restaurants don’t make a detailed business plan because it can be time consuming. But without a solid restaurant plan, it can be like trying to hit a target without knowing where to aim.

It’s also hard to get investors interested in your restaurant if you don’t have a proper plan. And even if you do find someone, not having the right plans, rules, and predictions can make your restaurant fail.

In this post, we’ll give you a breakdown of the different components of a solid restaurant business plan, giving you the tools you need to do well in the food industry.

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1. Executive summary

An executive summary is like the teaser trailer for a movie—it grabs attention and gives a quick peek into what’s coming.The restaurant business plan is the part that sums up everything in a nutshell. 

It’s like telling a friend about your restaurant idea in just a few sentences. 

That’s what the executive summary does for your plan. It introduces the main information people need to know: your mission (what you’re all about), the concept you’re cooking up, how you’ll make it happen, a sneak peek at costs, and the expected money you could make. 

This summary is very important because it’s the first thing investors see. 

It’s like a “Why should you care?” note that convinces investors your plan is worth reading. So, it’s a tiny powerhouse that can make or break the impression of your whole restaurant business plan.

2. Company description

This section of your restaurant business plan is where you give a full introduction to your company. Begin with your restaurant’s name and location, including contacts and important details. Add your key contact info and briefly talk about your experience.

The next part of your description should focus on the restaurant’s legal status and lay out short-term and long-term goals. Offer a quick market study to show your grasp of local food industry trends and explain why your restaurant will thrive in this market.

3. Financial analysis 

Having a solid financial plan is crucial when creating a restaurant business plan. It’s like having a roadmap for your restaurant’s financial success. 

To make this plan, it’s smart to hire an experienced accountant who knows a lot about running restaurants. This accountant should understand important restaurant details, like how many seats your place will have, how much customers might spend on average, and how many people you plan to serve each day.

This information is important because it helps you figure out if your restaurant idea can generate enough money to cover costs and bring in profits. It also helps you plan a create a budget and plan costs for your establishment. 

Profit and loss statement

Your accountant should make a “profit and loss” statement that predicts how much money you might make and spend in the first few years. They’ll also figure out when your restaurant might start making enough money to cover all its costs – that’s called the “break-even” point. 

Plus, they’ll help you plan how much money you’ll need to start and run the restaurant.

Remember, having a strong financial plan is vital. It shows investors that you’ve thought about money carefully and helps you understand the real costs of owning a restaurant. 

4. Market overview

The market overview section of your business plan connects closely with the market analysis in the restaurant business plan, which we’ll cover in the following section. 

Your market overview should explore the present economic situation that might affect your restaurant, and explain your strategies to overcome them. 

Things like location, menu, competition, marketing, and service quality can directly affect your restaurant’s success. On the broader scale, economic conditions, inflation, consumer confidence, government regulations, and cultural trends in the whole economy can also have an impact.

Make sure your market overview covers as many of these influencing factors as possible.

5. Market analysis 

The market analysis section of your restaurant business plan should be split into three parts: industry analysis, competition analysis and marketing analysis.

Industry analysis

Your industry analysis should answer the following questions. Who are you aiming to attract? What are the characteristics of the people your restaurant will serve? 

This section explains to investors who your intended customers are and why they might choose your restaurant over others.

Competition analysis

It’s simple to think everyone will come to your restaurant, but making it a reality means looking at your competitors. Which restaurants already have a following in your desired location? 

Note things like their prices, hours, menu style, and how their place looks. Then, make sure this section explains to investors what makes your restaurant different from your competition.

Marketing analysis

Investors will want to know how you’ll get the word out about your restaurant. How will your marketing stand out from others? How will you attract your target customers? What special deals will you offer? It’s all essentially a marketing plan . 

Breaking down the market analysis like this helps investors understand how you plan on promoting your restaurant and helps you figure out how to shine in a crowded restaurant market.

The menu is crucial for your restaurant’s launch; it’s the key product you offer. While a final version may not be ready, having a mock-up is important for your restaurant business plan.

Keep it simple. Include a select few items, as too many choices can confuse customers. Make sure to highlight any special “signature” dishes at the top of the list to give customers an idea of your cuisine. 

Add your logo and choose a design that fits your style. If designing is a challenge, online resources can help. 

Including pricing in your sample menu is also essential.  Your prices should mirror the financial analysis, showing your target price range. Menu engineering matters and can help you increase profits over time. 

7. Location

Selecting your restaurant’s location should match your intended customers. While an exact spot might not be certain, you should have a few options in mind.

When explaining potential locations to investors, provide detailed info about each and explain why it’s ideal for your restaurant. Cover aspects like size and the usual customer profiles.

Your chosen restaurant location should align with your target customers. Though a precise spot might not be locked in, you should have a few possibilities.

When discussing potential locations with investors, furnish ample details for each and clarify why it suits your restaurant. Highlight square footage and the typical customer base.

8. External tools 

To bring your restaurant dream to life, you’ll need external support. Jot down the names of professionals you’ll use, like accountants and designers. Include software tools you’ll use such as POS systems and reservation systems. 

These aids improve your restaurant’s functionality. Clarify to investors the importance of each and their contributions to your venture.

Homebase is an employee management software for restaurants. From smart scheduling, time clocks, payroll management, Homebase is built for full-service restaurants. Use Homebase for free employee scheduling, timesheets, and much more at your restaurant.

In your restaurant business plan’s company description, owners get a quick intro with some details. Your Team section should expand on the restaurant management crew, a key part of your workforce .

Investors understand you might not have the entire team finalized yet, but having a few members is a good start. Use the current talent to highlight the combined work experiences they bring.

10. Restaurant design

In this restaurant design section, you have the chance to impress investors with your ideas. If you lack professional mock-ups, that’s alright. Instead, craft a mood board to convey your vision. Gather images that match your restaurant’s intended vibe.

Remember, restaurant design goes beyond appearances. It encompasses elements like software systems and kitchen equipment.

How to format your restaurant business plan

When working on your restaurant business plan, having different formats to present to different groups can be beneficial. The information needs to remain consistent, but the length and presentation can be adapted to fit different situations. 

Here, we’ll cover the four common business plan formats to suit various scenarios.

Elevator pitch

An elevator pitch offers a brief summary of your business plan’s executive summary. Instead of diving into details, it’s a quick teaser used to spark interest during short encounters. It should last around 30 to 60 seconds, highlighting key points.

A pitch deck involves a slideshow and spoken presentation to encourage discussion and further exploration of your plan. It typically covers the executive summary, using graphs to illustrate market trends and benchmarks. 

Some people add sections for upcoming products or samples, but this might not apply to a restaurant plan.

Stakeholder plan (external)

This written presentation details your business model for customers, partners, and potential investors. It can vary in length but should be well-written and focused on an external audience. 

Use it to persuade others to engage with your business.

Management plan (Internal):

The management plan outlines operational details for smooth business functioning. Unlike the stakeholder plan, this is for internal use. It includes specifics for owners and managers, written with candor and informality as external stakeholders are less interested.

Conclusion: Crafting Your Restaurant Business Plan for Success

Starting a restaurant is an exciting journey, but without a well-structured restaurant business plan, it’s like setting sail without a map. 

Your restaurant plan is your guiding light – it helps you secure funds, manage operations, and pave the way for triumph. 

While creating a solid plan may seem daunting, don’t be discouraged. Follow the instructions outlined in this post and see the immense benefits making a plan will bring.

FAQs about Restaurant Business Plans

Why do i need a restaurant business plan.

A restaurant business plan is essential because it helps you secure funding, run your restaurant smoothly, and increases your chances of success. Without it, starting a restaurant can be like trying to hit a target in the dark – you won’t know where to aim.

What’s the most important part of a restaurant business plan?

The executive summary is the most critical part. It’s like a teaser trailer for a movie, grabbing investors’ attention and giving them a quick overview of your restaurant idea, mission, concept, costs, and potential earnings. It’s your chance to convince them that your plan is worth reading.

How do I analyze the financial aspects of my restaurant in the plan?

You’ll need a solid financial plan, which includes a profit and loss statement. It’s like a roadmap for your restaurant’s financial success. To create this plan, consider hiring an experienced accountant who understands restaurant details like seating capacity, average customer spending, and daily customer volume. 

This information helps you determine if your restaurant can cover costs and make a profit.

Why is market analysis important in a restaurant business plan?

Market analysis is crucial because it helps you understand your target customers, competitors, and marketing strategies. It answers questions like who your customers are, what makes your restaurant unique, and how you plan to attract them. This analysis is key to standing out in a competitive restaurant market.

How should I present my restaurant management team in the plan?

In the team section, introduce your restaurant management crew. Even if you haven’t finalized your entire team, highlighting the work experiences of current members is a good start. Investors want to see that you have capable hands steering the ship.

Remember:  This is not legal advice. If you have questions about your particular situation, please consult a lawyer, CPA, or other appropriate professional advisor or agency.

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How to Write a Winning Restaurant and Bar Business Plan (+ Template)

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Creating a business plan is essential for any business, but it can be beneficial for restaurants and bar s that want to improve their strategy or raise funding.

A well-crafted business plan outlines your company’s vision and documents a step-by-step roadmap of how you will accomplish it. To create an effective business plan, you must first understand the components essential to its success.

This article provides an overview of the key elements that every restaurant and bar owner should include in their business plan.

Download the Ultimate Bar Business Plan Template

What is a restaurant and bar business plan.

A restaurant and bar business plan is a formal written document describing your company’s business strategy and feasibility. It documents the reasons you will succeed, your areas of competitive advantage, and information about your team members. Your business plan is a key document that will convince investors and lenders (if needed) that you are positioned to become a successful venture.

Why Write a Restaurant and Bar Business Plan?

A restaurant and bar business plan is required for banks and investors. The document is a clear and concise guide to your business idea and the steps you will take to make it profitable.

Entrepreneurs can also use this as a roadmap when starting their new company or venture, especially if they are inexperienced in starting a business.

Writing an Effective Restaurant and Bar Business Plan

The following are the critical components of a successful restaurant and bar business plan:

Executive Summary

The executive summary of a restaurant and bar business plan is a one- to two-page overview of your entire business plan. It should summarize the main points, which will be presented in full in the rest of your business plan.

  • Start with a one-line description of your restaurant and bar  
  • Provide a summary of the key points in each section of your business plan, which includes information about your company’s management team, industry analysis, competitive analysis, and financial forecast, among others.

Company Description

This section should include a brief history of your company. Include a short description of how your company started and provide a timeline of milestones your company has achieved.

You may not have a long company history if you are just starting your restaurant and bar. Instead, you can include information about your professional experience in this industry and how and why you conceived your new venture. If you have worked for a similar company before or have been involved in an entrepreneurial venture before starting your restaurant and bar company, mention this.

You will also include information about your chosen restaurant and bar business model and how, if applicable, it is different from other companies in your industry.

Industry Analysis

The industry or market analysis is an important component of a restaurant and bar business plan. Conduct thorough market research to determine industry trends and document the size of your market. 

Questions to answer include:

  • What part of the restaurant and bar industry are you targeting?
  • How big is the market?
  • What trends are happening in the industry right now (and if applicable, how do these trends support your company’s success)?

You should also include sources for your information, such as published research reports and expert opinions.

Customer Analysis

This section should include a list of your target audience(s) with demographic and psychographic profiles (e.g., age, gender, income level, profession, job titles, interests). You will need to provide a profile of each customer segment separately, including their needs and wants.

For example, a restaurant and bar business’ customers may include office workers who are looking for a place to have after-work drinks or families who are looking for a kid-friendly restaurant for dinner. 

You can include information about how your customers decide to buy from you and what keeps them buying from you.

Develop a strategy for targeting those customers who are most likely to buy from you, as well as those that might be influenced to buy your products or restaurant and bar services with the right marketing.

Competitive Analysis

The competitive analysis helps you determine how your product or service will differ from competitors, and what your unique selling proposition (USP) might be that will set you apart in this industry.

For each competitor, list their strengths and weaknesses. Next, determine your areas of competitive differentiation or advantage; that is, in what ways are you different from and ideally better than your competitors.

Marketing Plan

This part of the business plan is where you determine and document your marketing plan. . Your plan should be laid out, including the following 4 Ps.

  • Product/Service : Detail your product/service offerings here. Document their features and benefits.
  • Price : Document your pricing strategy here. In addition to stating the prices for your products/services, mention how your pricing compares to your competition.
  • Place : Where will your customers find you? What channels of distribution (e.g., partnerships) will you use to reach them if applicable?
  • Promotion : How will you reach your target customers? For example, you may use social media, write blog posts, create an email marketing campaign, use pay-per-click advertising, or launch a direct mail campaign. Or you may promote your restaurant and bar business via word-of-mouth or by partnering with another business.

Operations Plan

This part of your restaurant and bar business plan should include the following information:

  • How will you deliver your product/service to customers? For example, will you do it in person or over the phone?
  • What infrastructure, equipment, and resources are needed to operate successfully? How can you meet those requirements within budget constraints?

You also need to include your company’s business policies in the operations plan. You will want to establish policies related to everything from customer service to pricing, to the overall brand image you are trying to present.

Finally, and most importantly, your Operations Plan will outline the milestones your company hopes to achieve within the next five years. Create a chart that shows the key milestone(s) you hope to achieve each quarter for the next four quarters, and then each year for the following four years. 

Examples of milestones for a restaurant and bar include reaching $X in sales. Other examples include expanding to a second location or launching a new menu.

Management Team

List your team members here, including their names and titles, as well as their expertise and experience relevant to your establishment. Include brief biography sketches for each team member.

Particularly if you are seeking funding, the goal of this section is to convince investors and lenders that your team has the expertise and experience to execute your plan. If you are missing key team members, document the roles and responsibilities you plan to hire for in the future.

Financial Plan

Here, you will include a summary of your complete and detailed financial plan (your full financial projections go in the Appendix). 

This includes the following three financial statements:

Income Statement

Your income statement should include:

  • Revenue : how much revenue you generate.
  • Cost of Goods Sold : These are your direct costs associated with generating revenue. This includes labor costs and the cost of any equipment and supplies used to deliver the product/service offering.
  • Net Income (or loss) : Once expenses and revenue are totaled and deducted from each other, this is the net income or loss.

Sample Income Statement for a Startup Restaurant and Bar

Balance sheet.

Include a balance sheet that shows your assets, liabilities, and equity. Your balance sheet should include:

  • Assets : Everything you own (including cash).
  • Liabilities : This is what you owe against your company’s assets, such as accounts payable or loans.
  • Equity : The worth of your business after all liabilities and assets are totaled and deducted from each other.

Sample Balance Sheet for a Startup Restaurant and Bar

Cash flow statement.

Include a cash flow statement showing how much cash comes in, how much cash goes out and a net cash flow for each year. The cash flow statement should include:

  • Cash Flow From Operations
  • Cash Flow From Investments
  • Cash Flow From Financing

Below is a sample of a projected cash flow statement for a startup restaurant and bar .

Sample Cash Flow Statement for a Startup Restaurant and Bar

You will also want to include an appendix section which will include:

  • Your complete financial projections
  • A complete list of your company’s business policies and procedures related to the rest of the business plan (marketing, operations, etc.)
  • Any other documentation which supports what you included in the body of your business plan.

Writing a good business plan gives you the advantage of being fully prepared to launch and grow your restaurant and bar . It not only outlines your business vision but also provides a step-by-step process of how you are going to accomplish it.

A well-written restaurant and bar business plan is a must for any business owner. It’s a great tool for attracting investors and keeping the company focused.  

Finish Your Bar and Restaurant Business Plan in 1 Day!

restaurant business plan conclusion example

11 Steps to Write Restaurant Business Plan with Examples

Similar to event business plan, restaurants also need a proper business plan. To begin, you will require a detailed restaurant business plan. This plan will not only serve as a blueprint for how you will run your restaurant, but it will also be required to secure funding. But knowing you need a solid restaurant business plan is not the same as actually writing one. Here are 11 steps to write restaurant business plan.

Read also: Top 10 Online Business Ideas Philippines For Beginner

What Is a Business Plan?

restaurant business plan conclusion example

A business plan’s goal is to create a guide that will help you navigate each stage of starting and running your business. That plan should also be comprehensive and articulate enough so that a total stranger, such as an investor, can read it and easily understand your vision, goals, and how you intend to make your restaurant dream a reality.

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Business plans come in a variety of formats, and they can be as short as a single page or as long as a booklet. You may want to start with a lean startup plan that focuses on a high-level view of your strategy, followed by a more detailed plan that elaborates on key points and provides more information to investors.

In short, your business plan should communicate everything you have and intend to invest in your restaurant to ensure its long-term success.

Why Business Plan Is Important?

restaurant business plan conclusion example

Many new restaurant owners fail to create a well-thought-out restaurant business plan because the process is time-consuming and difficult. However, without a proper restaurant business plan, you’re aiming in the dark. Without a proper plan, it is unlikely that you will be able to secure an investor to help fund your restaurant dream. Even if you do, a lack of proper planning, regulations, and forecasting will doom your restaurant.

Your restaurant business plan will outline how you intend to profit from your venture, as well as where your restaurant fits into the saturated market and how you intend to stand out. In the long run, a little time and pain are worth the reward of a successful restaurant.

How to Write a Restaurant Business Plan?

To get you started, here have highlighted the key elements you should include in a business plan restaurant.

Executive Summary

restaurant business plan conclusion example

An executive summary should always be the first section when making restaurant business plan. A restaurant business plan executive summary serves as both an introduction to your business plan and a summary of the entire concept.

The primary goal of an executive summary is to entice the reader (often an investor) to read the rest of your business plan.

Company Description

restaurant business plan conclusion example

This is the section where you introduce the company completely. Begin this section with the name of the restaurant you are opening, as well as the location, contact information, and other relevant information. Include the owner’s contact information as well as a brief description of the owner’s experience.

The second section of the company description should highlight the restaurant’s legal status as well as its short and long-term goals. Provide a brief market study demonstrating your understanding of regional food industry trends and why the restaurant will succeed in this market. You can also search for restaurant business proposal examples.

Market Analysis

restaurant business plan conclusion example

Typically, the market analysis section of a restaurant business plan is divided into three sections: industry analysis, competition analysis, and marketing analysis. You also should include it in the business plan bakery if you want to make bakery business .

restaurant business plan conclusion example

The menu is the most important aspect of launching your restaurant. You probably don’t have a final version at this point, but for a restaurant business plan, you should at least try to have a mock-up.

Pricing is the most important aspect in your sample menu. Your prices should be based on the cost analysis you performed. This will help them understand your restaurant’s target price point. Even early on, you’ll notice how important menu engineering can be.

restaurant business plan conclusion example

The restaurant business plan’s company description section briefly introduces the restaurant’s owners and provides some information about each. The restaurant management team should be fully fleshed out in this section.

The investors do not expect you to have selected your entire team at this point, but you should have at least a couple of people on board. Use the talent you’ve selected so far to highlight the collective work experience everyone brings to the table.

Restaurant Design

restaurant business plan conclusion example

The design section in restaurant business plan is where you can really impress the investors with your ideas and thoughts. It’s okay if you still don’t have professional mock-ups of your restaurant rendered. Create a mood board to convey your vision instead. Find images of similar aesthetics to what you want in your restaurant.

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Restaurant design should go beyond just aesthetics and include everything from restaurant software to kitchen equipment.

restaurant business plan conclusion example

The location you choose for your restaurant should undoubtedly correspond to your target market. You may not have a specific location in mind at this point, but you should have a few options.

When describing potential locations to your investors, include as much information about each one as possible, as well as why it would be ideal for your restaurant. Mention everything from the size of the room to the typical demographics.

Market Overview

restaurant business plan conclusion example

The market overview section of the restaurant business plan is closely related to the market analysis section. In this section, go over the micro and macro conditions in the area where you want to open your restaurant.

Discuss the current economic conditions that may make opening a restaurant difficult, as well as your strategy for dealing with them. Mention all of the restaurants that could be competitors and your strategy for standing out.

restaurant business plan conclusion example

With restaurants popping up everywhere these days, investors will want to know how you plan to spread the word about your establishment. The marketing strategy and publicity section should detail how you intend to market your restaurant both before and after it opens. As well as any plans you may have to hire a public relations firm to help spread the word.

External Help

restaurant business plan conclusion example

You’ll need a lot of help to make your restaurant a reality. List any outside companies or software that you intend to hire to get your restaurant up and running. This includes everything from accountants and designers to suppliers who aid in the performance of your restaurant, such as POS systems and restaurant reservation systems. Explain to your investors why each is important and what they will do for your restaurant.

Financial Analysis

restaurant business plan conclusion example

The financial section of your restaurant business plan is the most important. Given the importance of this, we would advise hiring professional assistance. Hiring a trained accountant will not only assist you in getting your financial estimates in order, but will also provide you with a realistic perspective on owning a restaurant.

There are a number of restaurant business plan examples available, such as the following.

Read also: 8 Guides How to Start an Online Cupcake Business from Home

Business Plan for a Bar or Casual Restaurant

restaurant business plan conclusion example

Fast Business Plans, as the name implies, is another resource for quickly creating the small canteen business plan you require. They specialize in business plan bar and restaurant that get down to the nitty-gritty of how the restaurant will function and succeed. Bplans.com also provides business plans for sports bars.

A Fast Food Restaurant Business Plan Example

restaurant business plan conclusion example

Even though the concept of a fast food restaurant may appear obvious, even fast food restaurant owners require a business plan to justify their ideas. MoreBusiness.com is a great place to find fast food restaurant business plan samples that cover everything from products and services to facilities and locations and everything in between. You can also find example business plan food truck here.

A BBQ Restaurant Business Plan Example

restaurant business plan conclusion example

A great example of a barbecue business plan can be found on Profitable Venture. They go out of their way to detail each role they intend to hire for and how that role will benefit the restaurant, as well as a long-term expansion plan to demonstrate that they are in it for the long haul.

Poor planning and a lack of start-up capital are two of the most common reasons for business failure. According to research, business plans can help reduce this risk by both planning and assisting a small business in gaining capital.

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How to Write a Restaurant Business Plan

Ready to open the restaurant of your dreams? First, you’re going to have to create an effective restaurant business plan . This is when you take your business dreams and plan out how they will become a reality.

Many people dream of taking their love for food and turning it into a business. But, what many don’t know is the reality of how stressful opening a restaurant can be. No matter how much thought you’ve put into your concept, you need to back it up with a business plan.

In this blog post, we’re going to inform you on how to write a restaurant business plan. We will go over everything you need to know to create a strong business plan for long-term success.

What is a Restaurant Business Plan?

A restaurant business plan is the framework from which your new business develops. It gets your restaurant idea off the ground and in motion to open. This plan provides insight into the restaurant design, management, and market.

Why do I need one?

One reason many restaurants fail in their first few years of operating is because they had no plan. Unexpected problems and expenses will arise while opening. If you don’t have a clear business plan to turn to, there’s not much chance of succeeding in this industry.

Additionally, restaurant business plans are vital to capture potential investors and lenders. You have to be able to show you’ve done your serious homework. Your business plan should make them want to buy into your vision. It provides proof you know what to do in every possible scenario and both of you will succeed if they invest.

The Components of a Restaurant Business Plan

A business plan is like a recipe for your concept to come to life. There’s going to be lots of ingredients that go into it. It’s important to know that these all complement each other and support your business as a whole.

Here are the main parts of a restaurant business plan:

  • Executive Summary
  • Company Description
  • Market Analysis
  • Sample Menu
  • Service Concept
  • External Help
  • Financial Analysis

Business plans vary depending on every factor, and that’s okay. You can change up your order of steps to reflect the level of importance depending on how you are presenting to. Now, let’s go through what to include in a restaurant business plan step by step.

1. Executive Summary

The first section in your restaurant business plan will be the executive summary. It is the introduction to your business idea and the goal is to capture the reader’s attention. The executive summary should persuade them to explore the rest of your business plan.

In this section, make sure to include the following elements:

  • Restaurant concept and name
  • Mission statement
  • Plan execution
  • Anticipated return on investment
  • Core values
  • Financial overview of potential cost

This part serves as a summary of your key conclusions from the whole business plan. There will be plenty more to follow, but here is where you convince the reader they want to learn more. It will show the niche your restaurant will fill in the local market and why it should exist.

2. Company Description

Next, it’s time to introduce the proposed restaurant in the company description. This is the part where you describe the high-level components of the business. For instance, explain the management business structure and ownership. Provide insight into the owner’s previous restaurant experience to boost their credibility.

In this section, showcase what makes your restaurant unique and why it deserves a place in the market. Identify your brand, design theme, and inspiration behind the concept. You want to include details about the service style, location, and design.

3. Market Analysis

This is the part of the business plan where you explain how you will position yourself in the market. The market analysis is also known as a marketing strategy. This is often broken up into three key sections.

Industry Analysis: What kind of customers do you want to attract? Who is your target market? You should include their demographics and dining behaviors. Present statistics about your target market and the power they have in the industry.

Competition Analysis: What restaurants are nearby that will be your direct competition? How will your restaurant stand out against them and what makes it different? In this part of your business plan, you will need to show that you’ve researched your competition. Be sure to include information on their brand, menu, prices, and customer base. Demonstrate in your plan that even against your competitors, your restaurant is different.

Marketing Analysis: How are you going to promote and get your restaurant noticed? Will you bring in an outside source to take control or will your marketing be done in-house? These are the details that potential investors will want to know. Go in-depth about the tactics you plan to use to market your restaurant before and after opening. You can build buzz in your local newspaper and use social media to your advantage . Have a clear idea of how you plan to market your restaurant and attract its target consumers.

4. Sample Menu

Following the market analysis, you will need to add a sample menu to your business plan. Your menu is one of the most important representations of your restaurant’s brand. Before opening, you may not have a final version or your menu but your mock-up should be very close. The sample menu should be on brand and visually appealing.

Your restaurant’s menu is critical to your success. Each food and drink item should include prices based on a detailed cost analysis. It’s important to conduct this menu analysis so you understand your profitability. This will provide data to investors and help create financial projections.

Here is an example of how a sample menu and service concept would be laid out in a restaurant business plan. This is Hashi’s fast-casual business plan created by Cayenne Consulting .

restaurant-business-plan

5. Service Concept

The type of service style that you offer will directly relate to your restaurant concept . What kind of restaurant do you plan to open? There are many kinds to choose from such as fine dining, fast-casual, and cafes. The overall guest experience will differ depending on what path you choose. 

In this section of your business plan, describe how the guest’s experience will be. Will they be served at a table or will you have counter service? This plays a role in the number of employees you will need and your floor plan.

6. Employees

After identifying the service you plan to provide, you need to show how many employees you will need to hire. This is the place where you describe how management and staff will operate day-to-day. You may have different managers for the bar versus the kitchen all under a general manager. Outline the structure that works best for you in your business plan.

Not sure what to look for in a restaurant general manager? Take a look here.

What is your restaurant going to look like? In this section, you want to incorporate some visuals for your readers. Create a mood board for your future restaurant’s branding and design. You should add your logo to this section and the color scheme you are aiming for.

restaurant-branding

You can create a strong identity when you have a well thought out design aesthetic.

8. Location

The location section in your business plan needs to align with your target market. Even if you don’t have a set location yet, you must be able to provide examples of potential places.

For example, if you plan to market to millennials, locate your business in a big metropolitan area . You must show that there is a need for your restaurant in this area and there’s a relation to your target market.

9. External Help

In this section, list out all outside contractors and companies you plan to hire for help, such as:

  • Designers (website, interior, menu, graphic, etc.)
  • Marketing & PR Agencies
  • Financial Advisors/Accountant
  • Point of Sale Supplier
  • Food Distributors

For each outside source listed, explain to your reader why you need them and what they will be doing for you.

10. Financial Analysis

At last, the final part of your restaurant business plan is the financial analysis. You will want your accountant to guide you through this part. Make sure you’ve hired somebody with a deep understanding of the restaurant industry. They should have a strong background in restaurant finances.

You need to provide your accountant with estimates on the following three things:

  • Average check size per table
  • Amount of seats available
  • Daily amount of covers

Given this, they can start to break down all the numbers. The key projections you must show to investors are:

  • Profit and Loss (P&L) Statement
  • Break-Even Analysis
  • Capital Requirements Budget
  • Expected Sales Growth

Here are some examples of what your financial projections need to look like in your business plan. These are from Butcher Hallow Bar BQ’s business plan on Reference for Business .

financial-analysis

In this analysis, you must prove your restaurant concept is financially feasible. These projections are often the make it or break it moment for investors. Win them over with a strong investment and thought-out financial plan.

Opening a restaurant takes a lot of money, find seven ways to get funding here .

Restaurant Business Plan Sample

We understand that starting your restaurant business plan can feel overwhelming. Familiarize yourself with some business plan samples to help you craft yours. LivePlan by BPlans has a library of every imaginable restaurant business plan.

Here are some of our favorites:

  • Jasmine Teahouse Tea Room Business Plan
  • Studio67 Organic Restaurant Business Plan
  • Tsunami Pizza Delivery Business Plan

Plan for the future

Set up your restaurant for long-term success with a solid business plan. The unexpected is expected to happen but with a plan, you can handle it.

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Restaurant Business Plan

Restaurant Business Plan Examples

The National Restaurant Association (NRA) recently released its restaurant industry report. It revealed that the industry has grown by 4% since last year, reaching the market worth of USD 899 billion for this year. For entrepreneurs who aim to open up a restaurant , whether fast food, fine dining, family restaurant, or other types, now seems like a good time to do so. If you are among these businessmen, then guarantee your startup or small business’s success with a restaurant business plan. There’s no need for you to look for good examples of business plans elsewhere because we have a complete list ready for you below! What’s more? They cover all areas that must be considered in restaurant management. These areas include the target market, pricing strategy, SWOT analysis , market analysis , and financial agenda. To know more, read our article below!

What is a Restaurant Business Plan?

A restaurant business plan is a process document that highlights the operational and financial ambitions of a restaurant business idea, as well as the strategies on how to achieve them. Susan Ward, in her article entitled “Why You Should Write a Business Plan,” cited five reasons why a business plan is essential for entrepreneurs . First, it ascertains any business idea’s viability. Second, it increases the chances of new businesses to become successful. Third, it helps businessmen acquire capital. Fourth, it gives stakeholders more control over the planning phase. Lastly, it lures many investors. Whether these thoughts are true or not, we all know that having a plan on how to open up a restaurant is better than having none.

What is the Best Example of Restaurant Business Plan?

Here is an Example of a Restaurant Business Plan:

Best Examples of a Restaurant Business Plan:

An exemplary restaurant business plan should be comprehensive, well-structured, and tailored to the specific concept and market of the restaurant. Here’s a detailed explanation of what constitutes an ideal restaurant business plan:

Executive Summary

  • Concept Overview: For example, a farm-to-table restaurant focusing on organic, locally sourced ingredients.
  • Mission Statement: A clear, compelling statement, e.g., “To provide fresh, healthy, locally sourced meals in a sustainable and community-focused environment.”
  • Key Information: Location, ownership, unique selling propositions, and anticipated opening date.

Company Description

  • Restaurant’s Background: A story about the inspiration behind the restaurant, possibly inspired by local farming traditions.
  • Goals: Clear objectives, like becoming the leading organic eatery in the area within three years.
  • Target Market: A specific demographic, such as health-conscious families and environmentally-aware diners.

Market Analysis

  • Industry Insights: Current trends in the organic dining sector and how they apply to the local area.
  • Demographics: Detailed analysis of the local population, focusing on health trends and income levels.
  • Competitive Analysis: Assessment of local competitors, with strategies to offer something unique, like exclusive organic dishes.

Menu and Services

  • Menu Details: A draft menu showcasing organic, seasonal dishes with innovative recipes.
  • Additional Services: Details on catering, special events, and partnerships with local farms and businesses.

Marketing and Sales Strategy

  • Marketing Tactics: Strategies like community events, partnerships with local businesses, and a strong social media presence.
  • Sales Projections: Realistic goals based on market research, with strategies for both slow and peak periods.

Management and Staffing Plan

  • Management Team: Bios of key team members, highlighting experience in the organic food industry and local community engagement.
  • Staffing Details: Plans for hiring chefs, servers, and support staff, with a focus on experience in organic restaurants.

Operational Plan

  • Daily Operations: Outline of the sourcing, preparation, and service processes, emphasizing efficiency and sustainability.
  • Facility Requirements: Description of the ideal location, kitchen layout, and environmentally-friendly equipment.

Financial Analysis

  • Startup Expenses: Detailed budget for setting up the restaurant, including eco-friendly renovations and organic certification costs.
  • Revenue Forecast: Projected earnings based on market analysis, with various scenarios.
  • Expense Breakdown: Monthly operating costs, including sustainable packaging and fair wages.
  • Profit and Loss Projection: Estimated profitability over the first few years, considering seasonal variations.

Funding Requirements

  • Capital Needs: Total funding required, with a plan for its allocation.
  • Funding Sources: Potential investors, grants for sustainable businesses, and loan options.
  • Supplementary Materials: Market research data, sample menus, and marketing materials.

This example illustrates a business plan for a farm-to-table, organic restaurant. The key to an effective business plan lies in its specificity to the restaurant’s concept and its comprehensive nature, covering every aspect from the concept to operational and financial planning.

13+ Restaurant Business Plan Examples

1. restaurant business plan.

restaurant business plan

  • Google Docs
  • Apple Pages

Size: A4 & US

2. Restaurant Business Plan Outline

restaurant business plan outline

3. Food Restaurant Business Plan

food restaurant business plan

4. Sample Restaurant Business Plan

sample restaurant business plan

5. Restaurant Business Plan for Investors

restaurant business plan for investors

6. Restaurant Business Plan To Get A Loan

restaurant business plan to get a loan

7. Restaurant Business Plan Inventory

restaurant business plan inventory

8. Small Restaurant Business Plan Sample

online restaurant business plan

Size: 277 KB

9. Breakfast Restaurant Business Plan

breakfast restaurant business plan

Size: 605 KB

10.  Business Plan for Restaurant Example

organic restaurant business plan

Size: 628 KB

11. Restaurant Business Plan Example

restaurant business plan example

Size: 44 KB

12. Executive Summary for Restaurant Business Plan

vegetarian restaurant business plan

13. Restaurant Business Plan Sample

simple restaurant business plan

Size: 332 KB

14. Business Plan for Restaurant Example

printable restaurant business plan

How to Write a Business Plan for a Restaurant?

Writing a business plan for a restaurant involves detailed planning and clear articulation of your concept, market strategic plan , and financial projections. Follow these step-by-step guidelines to create a comprehensive and effective plan.

Here is a step-by-step guide:

Step 1: Executive Summary

  • Concept Description: Clearly define your restaurant’s concept, including the type of cuisine, ambiance, and unique selling propositions.
  • Mission Statement: Craft a mission statement that encapsulates the essence and goals of your restaurant.
  • Key Details: Provide basic information such as the proposed location, ownership details, and the expected date of operation commencement.

Step 2: Company Overview

  • Restaurant’s Background: Share the story or inspiration behind your restaurant.
  • Business Objectives: Outline specific, measurable, achievable, relevant, and time-bound (SMART) goals.
  • Target Market: Identify your primary customers – who they are and why they would choose your restaurant.

Step 3: Market Analysis

  • Industry Overview: Analyze the restaurant industry, particularly in your proposed location, including trends and forecasts.
  • Target Market Demographics: Detail the specific demographics of your target audience, like age, income level, dining preferences.
  • Competition Analysis: Assess direct and indirect competitors, their strengths and weaknesses, and how your restaurant will stand out.

Step 4: Menu Design and Service Offering

  • Draft Menu: Outline a preliminary menu. Include a range of offerings while maintaining focus on your unique concept.
  • Service Style: Describe the type of service (e.g., fast-casual, fine dining) and any additional services like catering or delivery.

Step 5: Marketing and Sales Strategy

  • Marketing Plan: Develop strategies for promoting your restaurant, including branding, advertising channels, and promotional activities.
  • Sales Strategy: Outline how you will generate and grow sales, including pricing strategy and customer loyalty programs.

Step 6: Operational Plan

  • Daily Operations: Describe the operational workflow of the restaurant, from supply chain management to customer service.
  • Facility Needs: Detail the physical requirements of your restaurant, including location, size, kitchen equipment, and dining area layout.

Step 7: Management and Organizational Structure

  • Management Team: Introduce your management team, highlighting relevant experience and skills.
  • Staffing Plan: Outline your staffing requirements, including kitchen staff, servers, and administrative personnel.

Step 8: Financial Projection and Analysis

  • Startup Costs: Provide a detailed breakdown of startup expenses, including kitchen equipment, renovation costs, and initial inventory.
  • Revenue Projections: Estimate your revenue for the first few years. Be realistic in your assumptions.
  • Expense Forecast: Include an itemized list of ongoing operational expenses.
  • Profit and Loss Projection: Showcase a projected profit and loss statement, highlighting when your restaurant is expected to break even.

Step 9: Funding Requirements

  • Capital Needs: Clearly state the total amount of capital required to start and sustain the restaurant until it becomes profitable.
  • Funding Plan: Identify potential sources of funding, such as loans, investors, or personal savings.

Step 10: Appendix

  • Supporting Documents: Attach any additional documents like detailed market research, sample menus, or architectural plans for the restaurant.

Creating a well-structured business plan is critical for the success of your restaurant. It serves as a blueprint for your business and is essential for securing funding and guiding your restaurant towards its goals.

Ghost Restaurants

Zombies, werewolves, and other creepy creatures are truly spine-chilling and, at the same time, fascinating. However, they have nothing to do with ghost restaurants. Ghost restaurants also go by the name virtual restaurants or cloud kitchens. They are food service industry players that only cater to to-go orders. Mostly, the main candidates in their respective  target market worksheets are the people who want to taste restaurant-made dishes but are too busy to visit one. For business-minded individuals, such a business idea is very convenient. Aside from a very low startup capital, its marketing is mainly done online. Speaking of online marketing, you can check out our Online Marketing Guide For Your Startup .

How To Organize a Restaurant Business Plan?

Creating a company business plan for your dream restaurant is surely complicated. Aside from making sure to follow the standardized document flow, you also have to write their corresponding details in a concise manner. To save you time from researching the document’s standard composition, we have provided you with an outline of the necessary steps below.

1. Present the Executive Summary:

The business plan executive summary is where you give out the main points of your process document . These points should be written briefly yet thoroughly. In addition, this part is the very first section of all business plans. However, many of the technical writers prefer writing them last.

2. Propose Business Opportunity:

After presenting the executive summary , you can advance your idea of a profitable restaurant. This section should answer what market needs will the business be providing to the consumers. Furthermore, the complete target market analysis , SWOT analysis , competitive analysis , and their results should also be included in this section.

3. Layout Implementation Procedures:

Once you have successfully proposed the details of your restaurant idea, lay out the full specifications of how to achieve the business’s sustainability and profitability. To do this, you have to create a marketing and sales plan that comes with restaurant sales and marketing strategies.

4. Mention Stakeholders:

Restaurants, just like other businesses, are composed of many stakeholders, such as sales manager, marketing manager , financial manager, and many more. To completely know who to include, you should check out our stakeholders analysis and questionnaire examples.

5. Advance Financial Draft:

In this last step, you have to know what finance essentials for a small business are. Moreover, it is in this part where you have to project plan your restaurant’s annual budget . Additionally, this part is very useful when you are trying to convince a prospective investor. By giving them an overview of your business idea’s estimated cash flow, they can better decide whether to invest in your proposal or not.

How Do You Define a Restaurant’s Concept in a Business Plan?

Define a restaurant’s concept by detailing its cuisine type, service style, unique selling propositions, and overall customer experience vision.

What Should Be Included in a Restaurant Market Analysis?

Include industry trends, target market demographics, competitor analysis, and customer preferences in a restaurant’s market analysis.

How to Create a Marketing Strategy for a Restaurant?

Create a marketing strategy focusing on brand positioning, advertising channels, promotional tactics, and customer engagement plans.

What Financial Projections are Needed in a Restaurant Business Plan?

Financial projections should include startup costs, revenue forecasts, cash flow estimates, and profit and loss projections.

How Do You Determine the Staffing Needs of a Restaurant?

Determine staffing needs based on restaurant size, service style, and operational requirements, including kitchen and front-of-house personnel.

What are the Key Components of a Restaurant Operational Plan?

Key components include daily operations, supply chain management, facility layout, equipment needs, and health and safety protocols.

How to Identify Funding Requirements for a Restaurant?

Identify funding requirements by calculating total startup costs, operating expenses, and cushion funds for unforeseen expenses.

What Makes a Restaurant Business Plan Successful?

A successful restaurant business plan is realistic, detailed, adaptable, and customer-focused, with clear financial and operational strategies.

Why is a Business Plan Important for a Restaurant?

A business plan is vital for a restaurant to define its direction, secure funding, manage operations effectively, and strategize for growth and profitability.

How much does it cost to open a new restaurant?

In the Restaurant Owner’s survey, it was found out that small-scale restaurants can be achieved with only USD 175,000. On the contrary, large-scales will need an approximate amount of USD 750,500. These give us the average start-up cost of USD 375,500.

How to Create a Financial Plan for a Restaurant?

To create a financial plan, estimate startup costs, project revenues and expenses, and forecast profit and loss to ensure financial feasibility and sustainability.

What to Include in a Restaurant Marketing Plan?

Include branding strategy, target market analysis, promotional tactics, social media plans, and customer retention strategies in a restaurant marketing plan.

Which city in the United States is the best place to open a new restaurant?

By far, Cedar Park, Austin is the best place in the United States to start a restaurant. History has it that the restaurants’ growth from 2002 to 2007 marked 107.89%. This is because of the continuous growth in the residential population. Today, the growth of the two groups still continues.

Conclusion:

Planning is very essential for a business. Abraham Lincoln even uttered the saying, “Give me six hours to chop down a tree and I will spend the first four sharpening the axe.” Business planning is deemed very important for various reasons. Based on what was mentioned above, such preparation makes the creation of a business and its management more convenient. Moreover, its product, the business plan, is very important in obtaining the necessary financial means to support business ideas. When it comes to organizing such a document, it was established that it won’t be easy. But by following the standard format, making one won’t be much of a hassle.  In conclusion, providing a business plan , especially for your restaurant, comes with challenges. And, it takes the right article to overcome such challenges through examples and insightful guidelines.

restaurant business plan conclusion example

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Hotel Art-Ulyanovsk (Ul'yanovsk)

Hotel Art-Ulyanovsk (Ul'yanovsk)

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The hotel offers you two different choices for the booking - a standard booking (arrival before 6 PM Hotel-local time) or a guaranteed booking (arrival after 6 PM possible, requires a credit card number). The hotel is not permitted to charge the credit card for payments.

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  • Personal daily newspaper for every room
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Important information

Style of hotel and ambience.

Offers modern rooms with free Wi-Fi. All the air-conditioned rooms at Hotel Art-Ulyanovsk are decorated in neutral colours and include a cable flat-screen TV and a work desk.

Location of the hotel

Ulyanovsk’s city centre is 25 minutes’ drive from Hotel Art-Ulyanovsk. Ulyanovsk Rail Way Station is 40 minutes’ drive from the hotel.This hotel is 10 minutes’ walk from the Volga riverbank in Ulyanovsk.

Reception open During the week Reception manned 24 hours a day At weekends Reception manned 24 hours a day Check-In : 14:00 p.m. Check-Out : 12:00 p.m.

The following credit cards are accepted by Hotel Art-Ulyanovsk (Ul'yanovsk) :

Diners Club

Room facilities

  • Satellite TV
  • TV remote control
  • Kitchenette in 5 rooms
  • Fridge in 9 rooms
  • Coffee machine/tea-maker in 9 rooms
  • Microwave oven in 9 rooms
  • Centrally controlled air conditioning
  • Windows for opening
  • Make-up mirror
  • Bathroom with shower
  • Emergency information
  • Plan of emergency exits

In-house services

  • Large dogs permitted
  • Pets permitted
  • Safety deposit boxes at reception
  • Classic concierge service
  • Express check-out
  • Free daily newspapers
  • Shuttle service to the central station Fee 18 RUB
  • Business center
  • Laundry service
  • Shoe-polishing machine
  • Towels changed every 3 day(s)
  • Beddings changed every 5 day(s)
  • Pets not allowed
  • Room service from 07:30.00 until 18:30.00

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Hotel Art-Ulyanovsk (Ul'yanovsk): Location and distance

City center : 15.50 km

Airport : 17.02 km - Ulyanovsk East Airport (ULY)

Train station : 22.00 km

Frequently asked questions about Hotel Art-Ulyanovsk (Ul'yanovsk)

Does hotel art-ulyanovsk offer parking spaces for guests, can i have breakfast in hotel art-ulyanovsk, at what time can you check in at the hotel art-ulyanovsk at the earliest, what is the latest time to check out, how far is the nearest train station, how far is the nearest airport, what are the advantages of booking the hotel art-ulyanovsk via hrs, is there a restaurant in the hotel art-ulyanovsk, is the hotel barrier-free, are the hotel rooms equipped with air conditioning, is it possible to cancel my booking at the hotel art-ulyanovsk free of charge, when is the reception occupied.

  • During the week: 24 hours busy.
  • At weekends: 24 hours busy.

Which payment methods can I use to pay in Hotel Art-Ulyanovsk?

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  • Eurocard/MasterCard
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  • Billing to corporate account possible

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Hotel Imperial Club Deluxe (Ul'yanovsk)

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Hotel Imperial Club Deluxe (Ul'yanovsk)

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Deposit required

  • No credit card required

Type of booking

The hotel offers you two different choices for the booking - a standard booking (arrival before 6 PM Hotel-local time) or a guaranteed booking (arrival after 6 PM possible, requires a credit card number). The hotel is not permitted to charge the credit card for payments.

Cancellation

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restaurant business plan conclusion example

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Free for HOTEL INFO guests in the hotel Imperial Club Deluxe (Ul'yanovsk)

  • 1 bottle of mineral water
  • Personal daily newspaper for every room
  • Parking directly by the hotel
  • Use of sun lounger during your stay
  • Free use of the sauna
  • WiFi in room

We would like to proudly welcome you to the Imperial Club Deluxe. Spa Hotels are easy to find, but they are not all created equal. Make the right choice and book a room at this handsome hotel to enjoy all of its features and benefits! The hotel offers ample parking spaces for its guests. Located at our hotel are car parking spots for the benefit of our guests. Free for you Guest will receive a complimentary bottle of water upon check-in. Feel free to request the daily newspaper, which will be delivered free of charge. Guests are invited to use the hotel sauna free of charge. You can use the beach chairs for free when staying with us. During your stay, you can park for free at the hotel. Our hotel's wireless internet can be used in the spacious public areas. Make yourself at home Our visitors are welcome to leave articles of value at our safety deposit box at the reception. Our lobby is kept under video surveillance. Children are very welcome in our hotel, which has its own play area and also offers non-smoking rooms. Culinary greetings from the kitchen Take advantage of the hotel's in-house eatery and bistro - café. Our hotel offers nutritious wholesome foods. Where you will stay All hotel rooms are kept to the right temperature thanks to the air conditioning system! Enjoy the satellite TV found in all of our rooms. International newspapers are available in each of the rooms. We have rooms with an easy-to-use phone. The hotel provides its guests with a TV in their bathroom. Relax or be active Guests will adore the hot tub and sauna provided. In order to ensure the visitors' comfort, we have equipped the wellness facilities with highlights such as our refreshing steam room and our sauna. We want you to have the best time possible at our hotel, so grab your family to enjoy a nice game of volley ball. The sea is even nicer while relaxing on a boat. Take advantage of our boating activities and see for yourself. Traditional Russian, European cuisine is served in the Romanovskiy Restaurant. We have created all favourable conditions for your comfortable pastime. Indoor pool, a sauna, air-conditioners, Wi-Fi, a cash dispenser and parking, restaurant and summer terraces, a fresh press and … enjoyment of calmness. Reception hours: Every day: from 12:00 AM to 12:00 AM

Hotel built in 2010, Number of floors 3, Total number of rooms 40, Number of single rooms 40, Number of double rooms 0, of which have 2 separate beds 17, of which have a double bed 17, of which are suitable as three-bed rooms 7, of which are suitable as four-bed rooms 0, Rooms with connecting door 2, Number of suites (separate rooms) 6, Number of junior suites 6, Number of apartments 40, Number of rooms with air conditioning 40, Hotel open all year round, Reception manned 24 hours a day, Earliest check-in 14:00, Latest check-out 12:00, Multilingual staff on hand 24 hours a day, English-speaking staff available during the day, English-speaking staff available at night, Number of luxury rooms 16, Number of business rooms 9, Hotel, City hotel, Business hotel, Art/design hotel, Trade fair/conference hotel, Aparthotel, Suite Hotel, Holiday hotel, Holiday resort, Beach hotel, No-smoking room 40, Family rooms available 2,

Reception open During the week Reception manned 24 hours a day Reception manned at weekends Reception manned 24 hours a day Check-In : 14:00 p.m. Check-Out : 12:00 p.m.

The following credit cards are accepted by Hotel Imperial Club Deluxe (Ul'yanovsk) :

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Service & facilities

  • Reception (lobby)
  • Hotel-owned car park Fee per 24 hours 0 RUB
  • Car park is directly by hotel
  • Secure parking
  • Security patrolled car park
  • Executive/business floor
  • Restaurant(s) 1 open from 12:00.00 until 00:00.00
  • Café/bistro
  • Garden/park
  • Sunbathing lawn
  • Children's playground
  • Indoor pool
  • Turkish bath
  • Canvas chairs at the beach
  • Smoke detectors
  • Sprinkler system
  • Automatic emergency wake-up alarm
  • Video surveillance of entrances
  • Video surveillance of hotel lobby
  • Video surveillance of hallways
  • Security guards
  • WLAN with Internet access in lobby
  • Door with security lock in 16 rooms
  • Breakfast for early risers from 07:00 o'clock to 10:00 o'clock
  • Wholefood available

Room facilities

  • WLAN with Internet access in rooms
  • Satellite TV
  • TV remote control
  • Seating area
  • Telephone by the bed
  • Telephone on the desk
  • Telephone in the bathroom
  • Fax connection in 16 rooms
  • Fridge in 16 rooms
  • Iron + ironing board in 16 rooms
  • Temperature controls in 16 rooms
  • Centrally controlled ventilation
  • Soundproof windows
  • Windows for opening
  • Make-up mirror
  • Full-length mirror
  • Bathroom with bathtub
  • Bathroom with shower
  • Heated towel rack in bathroom
  • Emergency information
  • Plan of emergency exits
  • TV in the bathroom
  • TV with international news channel

In-house services

  • Ice machine
  • Air conditioning in public areas
  • Classic concierge service
  • Express check-out
  • Porter service Cost per item 0,00 RUB
  • Free daily newspapers
  • Business center
  • Secretarial services
  • Sightseeing tours
  • Laundry service
  • Shoe-polishing service
  • Shoe-polishing machine
  • WLAN in room
  • Room service
  • Limousine service

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Hotel Imperial Club Deluxe (Ul'yanovsk): Location and distance

Center: 11.02 km - Uljanowsk

Airport: 2.53 km - Ulyanovsk Baratayevka Airport (ULV)

Frequently asked questions about Hotel Imperial Club Deluxe (Ul'yanovsk)

  • Weekdays: 24 hours busy.
  • Weekends: 24 hours busy.
  • Eurocard/MasterCard
  • Billing to corporate account possible

Evaluations of Hotel Imperial Club Deluxe (Ul'yanovsk)

corporate customer

Positive New hotel Good rooms Negative quite noise due to fogs :) Breakfast is simple no lift

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  • Attention! The time in the title is UTC. To get the local time, you must add delta that equals 4 h. Current weather data received from the weather station Ul`yanovsk (Ulyanovsk oblast, Russia).
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  1. Restaurant Business Plan

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  2. Business Plan Example Pdf Restaurant

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  3. Conclusion Restaurant Business Plan

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  4. Restaurant Business Plan Template

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  5. Sample Of A Business Plan Conclusion

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  6. 😱 An example of a business plan for a restaurant. Restaurant Business

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VIDEO

  1. What is the Problem with Writing a Business Plan?

  2. Business Plan of a restaurant

  3. 3 Effective Ways to Plan Your Business

  4. Business Plan Examples

  5. Secrets of the Restaurant Business

  6. Health food restaurant business plan example

COMMENTS

  1. [Guide] How to Write a Restaurant Business Plan + Sample

    Use this sample template to help you build your restaurant business plan. Feel free to copy and paste this entire section into a Microsoft Word file or download the outline sample in Google Docs. Then replace the explanations for each section with information about your restaurant business.

  2. Restaurant Business Plan: What To Include, Plus 8 Examples

    5) Menu. Every restaurant needs a good menu, and this is the section within your restaurant business plan that you describe the food you'll serve in as much detail as possible. You may not have your menu design complete, but you'll likely have at least a handful of dishes that serve as the foundation of your offerings.

  3. Writing A Restaurant Business Plan

    Financial Plan. The financial plan is the most critical part of your business plan. It should clearly show how much money you need to start, run and grow your restaurant. You will need to show a ...

  4. How to Write a Restaurant Business Plan in 2024 (Step by Step Guide

    Make sure to list everything. 4. Menu. The most important element to launching a successful restaurant is the menu. Without it, your restaurant has nothing to serve. At this point, you probably don't have a final version, but for a restaurant business plan, you should at least try to have a mock-up.

  5. How to Write a Restaurant Business Plan

    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 ...

  6. How to write a restaurant business plan

    1. Branded cover. Include your logo (even if it's not finalized), the date, and your name. 2. Table of contents. A table of contents in a restaurant business plan provides an organized overview of the document's structure and content. It typically appears at the beginning of the plan and lists the major sections and subsections with their ...

  7. How to Write a Restaurant Business Plan: Complete Guide

    Use this template to create a complete, clear and solid business plan that get you funded. Let's dive in! 1. Restaurant Executive Summary. The executive summary of a business plan gives a sneak peek of the information about your business plan to lenders and/or investors. If the information you provide here is not concise, informative, and ...

  8. How to Write a Restaurant Business Plan

    Restaurant Business Plan Sample Breakdown. Below is an in-depth look at each section of a restaurant business plan, what information you should include, and how to write them. 1. Executive Summary. The executive summary is a brief overview of all the information contained in your restaurant business plan. A strong executive summary is essential ...

  9. How to Write a Restaurant Business Plan

    Depending on the nature of your restaurant, your business plan could be anywhere from 10 to 50 pages - so your readers will need to find sections easily. This is where a table of contents comes in. It'll look something like this: Executive Summary - p. 3. Business Overview - p. 5.

  10. Business Plan Conclusion: Summary & Recap

    Business Plan Conclusion Example. Use this conclusion example to help you with how to end a business plan, but keep in mind to make it relevant to your target audience, industry, and funding requirements: Expanding into the Seattle metro area will allow Skyridge to provide its cutting-edge technology to more people who need it. Purchasing the ...

  11. Restaurant Business Plan: Key Sections You Need (2023)

    9. Team. In your restaurant business plan's company description, owners get a quick intro with some details. Your Team section should expand on the restaurant management crew, a key part of your workforce. Investors understand you might not have the entire team finalized yet, but having a few members is a good start.

  12. How To Write A Bar And Restaurant Business Plan + Template

    Writing an Effective Restaurant and Bar Business Plan. The following are the critical components of a successful restaurant and bar business plan:. Executive Summary. The executive summary of a restaurant and bar business plan is a one- to two-page overview of your entire business plan. It should summarize the main points, which will be presented in full in the rest of your business plan.

  13. 11 Steps to Write Restaurant Business Plan with Examples

    A BBQ Restaurant Business Plan Example. ... Conclusion. Poor planning and a lack of start-up capital are two of the most common reasons for business failure. According to research, business plans can help reduce this risk by both planning and assisting a small business in gaining capital.

  14. How to Write a Restaurant Business Plan (With Examples!)

    Here is an example of how a sample menu and service concept would be laid out in a restaurant business plan. This is Hashi's fast-casual business plan created by Cayenne Consulting. 5. Service Concept. The type of service style that you offer will directly relate to your restaurant concept.

  15. How To Write the Conclusion of a Business Plan (With Tips)

    1. Decide where you want it to be. Determine whether you want your business plan conclusion to be at the end of the executive summary or the end of the entire document. If you are creating a business plan to get investors or raise money, consider putting the conclusion at the end of the executive summary. The executive summary introduces the ...

  16. Executive Summary for Restaurant (What It Is & How to Write)

    An Executive Summary for a restaurant is a concise document that provides an overview of your restaurant business. It's typically a part of a larger business plan or investment proposal. As the name suggests, it is a summary and should not take more than 1-2 pages or 1000 words. The summary outlines the key aspects of the restaurant, such as ...

  17. Restaurant Business Plan

    13+ Restaurant Business Plan Examples [ Startup, Fast Food, Opening ] The National Restaurant Association (NRA) recently released its restaurant industry report. It revealed that the industry has grown by 4% since last year, reaching the market worth of USD 899 billion for this year. For entrepreneurs who aim to open up a restaurant, whether ...

  18. Sample Conclusion Of Restaurant Business Plan

    Financial Projections & Funding Avadh plans to start 4 company-owned restaurants. The first restaurant is Of this sum. $400. 000 will be supplied in the shape of equity with the remainder. $400. 000 coming out of a term loan given by a commercial lender. Avadh plans to raise $2. 000. 000 in equity funding. You can have the best food and dining ...

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