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Writing a restaurant business plan.

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Introduction

If you're considering opening a restaurant, your first step should be writing a business plan. A well-written business plan can help you raise money, manage your restaurant and succeed. Here's what you need to know about writing one:

Executive Summary

An executive summary is a short but powerful document that can help you to get your point across quickly and effectively. Although it is usually the first section of a business plan, it should be the last piece written. It should be one page at maximum and clearly describe your business plan's critical points in a way that makes sense to anyone who reads it. The purpose of an executive summary is to convince potential investors or lenders that they will profit from investing in your restaurant idea, so avoid unimportant details or lengthy descriptions of how great your food tastes.

An excellent way to write an executive summary is by starting with an introduction paragraph that summarizes what the rest of your plan contains—this helps readers understand why they should continue reading further into the document. Then go into discussing why this particular project is worthwhile; why people need it. How will it benefit them? Next comes some background information about yourself: include any relevant experience or education related to running this business. Finally, end with future goals: where do you see yourself after opening the shop?

Here are some items to include in your restaurant business plan:

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Before you launch your business, it's important to validate your concept and test the viability of your business model. You can do this by conducting market research, talking with potential customers, and interviewing industry experts with similar business experiences. You can also test the viability of your plan by completing an "experience economy" analysis. That is, looking at ways people enjoy spending money on experiences rather than goods (such as dining out). For example, if people value experiences over material goods, opening a restaurant may be a good idea!

Labor Costs and Staffing Plan

Labor costs, including direct and indirect labor, are essential to your labor budget. Direct costs refer to wages paid directly to employees, while indirect expenses include benefits like healthcare coverage and payroll taxes. To calculate these figures, you'll need to estimate the number of full-time equivalents (FTE) positions you'll need and their average salaries. This calculation can be tricky because each restaurant has its unique staffing plan based on its size, location, cuisine type, and reputation among customers, not to mention any other factors that might affect staffing decisions (e.g., whether it's open 24/7).

The first step is deciding whether or not you want full-time staff or part-time workers who work only during peak times such as lunchtime rush hour or Friday night dinners out with friends at restaurants nearby yours. As tempting as it may seem, wait to write anything down until after reading through the following sections because several factors are explicitly related to determining how many people we'll need overall.

You want your menu to be focused and simple. Try to add only a few items, as too many menu items may confuse customers, making it difficult for them to choose what they want.

If there are any "signature" items on your menu, include them first when listing off your offerings so that people know what kind of food you serve before even stepping inside the restaurant. Also, incorporating local ingredients into these specialties will help build community spirit around supporting local businesses.

Site selection is a critical factor in your success. After conducting a comprehensive market study, the site selection is based on the data you discover to determine if your customers are in and frequent that area. David Simmonds, Founder and CEO of ResolutRE , a Commercial Real Estate firm in Austin, Texas, states: "More than ever, entrepreneurs opening a restaurant need to analyze what their own customers look like on paper (demographics, psychographics, etc.), so then when they are examining a market, they can find the highest concentration of their customers within that market. From that data, they are able to determine the number of restaurants that the market could support, and from there, create the blueprint for their expansion."

Your plan should describe your ideal location . Your chosen location must be close to your target market and similar businesses, such as restaurants or cafes. The site should also have high foot traffic and be accessible by car, bike, and public transportation. Simmonds goes on to say: "Analytics reinforces or disputes instincts. It is a necessary part of the expansion process, whether the restauranteur has 1 unit or 37.

Marketing Strategy

When developing your business plan, think about the marketing strategy you will use. Your plan should consider and explain the following marketing tactics:

  • Advertising: You can use print or online ads on social media sites like Facebook and Instagram. Also, consider running commercials on local television stations.
  • Public relations: This can include writing articles about your restaurant in local newspapers or magazines, hosting events at your restaurant (such as wine tastings), speaking at community events like Chamber of Commerce meetings with other business owners in the area, participating in charity events related to foodservice industries like Feeding America—the possibilities are endless! The idea is to get people talking about what makes YOU unique so they think of YOU first when ready for their next dine-out experience!
  • Social media: Let's face it—most millennials don't even pick up the phone anymore; they prefer texting over talking face-to-face because it feels intimate somehow, and guess what? By interacting directly with customers through social media platforms like Facebook Messenger or WhatsApp (which allows users from all over the world access 24 hours per day, seven days per week), we can offer immediate customer service support during high-demand times such as weekend brunch hours without having employees sitting idle during slow periods throughout weekdays when traffic drops off significantly due the lack of demand generated elsewhere.

Profit and Return on Investment Analysis

  • Profit is the difference between your sales revenue and your costs. To calculate it, you need to know the following:
  • Sales revenue (how much money you expect to make from selling food)
  • Cost of goods sold (the cost of ingredients and supplies)
  • Other operating expenses (including labor, rent, and utilities)

The reader of your business plan should be able to find these numbers in your budgeting worksheet and financial projections spreadsheet.

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 projected profit and loss statement. The projected profit and loss statement (P&L) shows how much revenue comes in, what expenses are incurred, and what profits are made over time. In addition, the P&L shows all revenue sources, including but not limited to sales of food/alcoholic beverages and income from private parties. It must also project all costs associated with operating the restaurant, such as Cost of Goods (raw materials) and salaries for employees - these include both front-of-house roles such as waiters or bartenders, as well as back-of-house roles like chefs who prepare food during off hours so it can be served fresh upon opening each day - cleaning supplies needed throughout each week, etc., depreciation costs associated with long term assets such as ovens that wear down over time and waste of unused food product.

Multi-Year Projections of Revenue and Costs

Accurate projections are the key to a successful business plan. They help you to understand how much money you will make and how much you will need to make it happen. Projections also help with understanding what your costs will be.

For example, if I were starting a restaurant today and wanted my business plan projections for opening day and going out one, three, and five years.

Then I would look at similar restaurants that serve similar foods, noting their prices, portion sizes, and any specialties they offer, such as breakfast all day or lunch specials every Friday during football season. This research of other restaurants will give you a basis for your projections. Include the documentation of this research in the narrative of the plan.

A Business Plan Is Your Road Map To Success.

A business plan can help you raise money by demonstrating that you have a viable idea for a restaurant. In addition, investors want to see that others are interested in investing in your vision, so they'll be more likely to give you money if they see other investors involved with it as well. An excellent example is when an investor wants to invest but only if another investor does first; this way, both parties feel comfortable investing because they know someone else believes in the project enough to put their own money into it too!

A well-written business plan helps manage restaurants by giving owners information about how much money will be coming in over time, so there aren't any surprises when bills come due every month - which could lead businesses into trouble if left unchecked."

This article has given some insights into how to write a business plan for opening a restaurant. Do your research and learn other aspects of good business plan writing. I know that it can be a lot of work, but I also know that the payoff is worth it. Not only will you have a better understanding of what it takes to open up shop and run it successfully but also potential investors will be more likely to fund your project if they see that you've done your research. And remember: don't be afraid to ask other restaurant owners for help or advice; many of them have been where you are now.

Gary Occhiogrosso

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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 essay

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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Restaurant Business Plan Template

Written by Dave Lavinsky

Restaurant Business Plan

You’ve come to the right place to create your restaurant business plan.

We have helped over 100,000 entrepreneurs and business owners with how to write a restaurant business plan to help them start or grow their restaurants.

Below is a restaurant business plan template to help you create each section of your business plan.

Restaurant Business Plan Example

Executive summary, business overview.

Bluehorn Restaurant & Steakhouse is a new restaurant and steakhouse located in Oklahoma City, Oklahoma. The menu of Bluehorn Restaurant & Steakhouse will include bistro-type dishes that are authentically created and crafted by acclaimed Chef Peter Logan. It will be located in the trendy part of town, known as the Plaza District. The restaurant will be surrounded by classy art galleries, live theater, high-end restaurants and bars, and expensive shopping.

Owned by emerging restaurant operators Chef Peter Logan and Anastasia Gillette, Bluehorn Restaurant & Steakhouse’s mission is to become Oklahoma City’s best, new restaurant for patrons to celebrate their next big event, have a nice date night, or gather with friends or family for a fun evening while dining over finely crafted entrees, desserts, and cocktails.

Products Served

The following are the menu items to be offered by Bluehorn Restaurant & Steakhouse:

  • Soups & Salads
  • Gourmet sides
  • Wine, Beer & Spirits

Customer Focus

Bluehorn Restaurant & Steakhouse will target adult men and women between the ages of 21 – 65 with disposable income in Oklahoma City, Oklahoma. Within this demographic are millennials, young professionals, newlyweds, young families, more established families, and retirees. Because of the pricing structure of the menu, the patrons will likely be upper middle class to the wealthy population of Oklahoma City.

Management Team

Bluehorn Restaurant & Steakhouse is owned and operated by fellow Oklahoma City natives and culinary enthusiasts, Chef Peter Logan and Anastasia Gillette. Both come with a unique skill set and complement each other perfectly. They formerly worked together at another OKC fine dining establishment and made a great team for serving guests delectable food and wine while ensuring the highest level of customer service.

Chef Peter will manage the kitchen operations of Bluehorn Restaurant & Steakhouse, while Anastasia will oversee front of the house operations, maintain and ensure customer service, and manage all reservations.

Financial Highlights

Bluehorn Restaurant & Steakhouse is seeking $300,000 in debt financing to open its start-up restaurant. The funding will be dedicated for the build-out and design of the restaurant, kitchen, bar and lounge, as well as cooking supplies and equipment, working capital, three months worth of payroll expenses and opening inventory. The breakout of the funding is below:

  • Restaurant Build-Out and Design – $100,000
  • Kitchen supplies and equipment – $100,000
  • Opening inventory – $25,000
  • Working capital (to include 3 months of overhead expenses) – $25,000
  • Marketing (advertising agency) – $25,000
  • Accounting firm (3 months worth and establishment/permitting of business) – $25,000

restaurant business plan essay

Company Overview

Bluehorn Restaurant & Steakhouse is a new restaurant and steakhouse located in Oklahoma City, Oklahoma. Bluehorn Restaurant & Steakhouse will serve a wide variety of dishes and beverages and will cater to the upper middle class to wealthier population of Oklahoma City. The menu of Bluehorn Restaurant & Steakhouse will include bistro-type dishes that are authentically created and crafted by acclaimed Chef Peter Logan. It will be located in the trendy part of town, known as the Plaza District. The Plaza District is one of Oklahoma’s trendy neighborhoods and is considered the “it” area for newlyweds, millennials, professionals, and young singles. The restaurant will be surrounded by classy art galleries, live theater, high-end restaurants and bars, and expensive shopping.

Owned by emerging restaurant operators Chef Peter Logan and Anastasia Gillette, the restaurant’s mission statement is to become the best new steak restaurant in OKC. The following are the types of menu items Bluehorn Restaurant & Steakhouse will serve- shareables, steaks, soups, gourmet sides and salads.

Bluehorn Restaurant & Steakhouse History

Bluehorn Restaurant & Steakhouse is owned by two Oklahoma City natives, Chef Peter Logan and Anastasia Gillette. They have both worked around the country in fine dining establishments and have a combined twenty years in the restaurant industry. Upon working alongside each other at another fine dining establishment in Oklahoma City, the two of them became good friends and decided to venture into owning their own restaurant.

Chef Peter is the kitchen guru and critically acclaimed chef, while Anastasia manages the front of the house and is a certified Sommelier. Together, with both of their expertise and knowledge, Bluehorn Restaurant & Steakhouse is destined to become Oklahoma City’s next big restaurant.

Industry Analysis

The Restaurant industry is expected to grow to over $220 billion in the next five years.

Consumer spending is projected to grow. The Consumer Confidence Index, a leading indicator of spending patterns, is expected to also grow strongly, which will boost restaurant industry growth over the next five years. The growth in consumer confidence also suggests that more consumers may opt to segment their disposable income to eating outside the home.

Additionally, an increase in the number of households earning more than $100,000 annually further contributes to the industry growth, supporting industry operators that offer more niche, higher-end products.  This group is expected to continue to grow in size over the next five years.

The urban population represents a large market for the industry. Specifically, time-strapped individuals living in urban areas will likely frequent industry establishments to save time on cooking. The urban population is expected to increase, representing a potential opportunity for the industry.

Customer Analysis

Demographic profile of target market, customer segmentation.

Bluehorn Restaurant & Steakhouse will primarily target the following customer profile:

  • Upper middle class to wealthier population
  • Millennials
  • Young professionals
  • Households with an average income of at least $75k
  • Foodies and culture enthusiasts

Competitive Analysis

Direct and indirect competitors.

Bluehorn Restaurant & Steakhouse will be competing with other restaurants in Oklahoma City. A profile of each competitor is below. The Press Located in the trendy area known as the Plaza District, The Press has reimagined our favorite foods of the surrounding regions through the lens of home.

The menu consists of appetizers, soups, burgers and sandwiches, bowls, main dishes, sides, desserts, and a large selection of alcoholic beverages. The Press serves craft beer, domestic beer, wine spritzers, house cocktails, wine, and mimosas. They also offer brunch. The menu of The Press is affordable with the most expensive dish being $16. The wine menu is also not pretentious as the wine is sold either by the glass or bottle, with the most expensive bottle being $52 for the Gruet Sparkling Brut Rose. Oak & Ore Oak & Ore is a craft beer and restaurant in OKC’s Plaza District. They have a 36-tap beer selection and offer vegetarian, vegan, and gluten free dining options. Oak & Ore offers a rotating, 36-tap selection of their favorite brews from Oklahoma and around the world. Each beer is thoughtfully paired with a craft beer-inspired dining experience.

The food menu of Oak & Ore offers starters, salads, wings, fried chicken, sandwiches, tacos, banh mi, and sides. They also have a selection of kids dishes so the whole family can enjoy comfort food while sampling one of their delectable beers.

The Mule OKC The Mule is a casual, hip restaurant offering a large beer and cocktail menu plus sandwiches and more. Located in the constantly growing and buzzing hub that is the Plaza District, The Mule takes the timeless favorite and contorts it into a whole menu of wild offerings.

There is also a fantastic assortment of soups offered and The Mule shakes up a seasonal list of cocktails designed by their bar staff. During the winter months, patrons can stave off the cold with their versions of hot toddies and buttered rum. For the beer drinkers, they always have a reliable line-up of fresh cold brews on draft, as well as a wide selection of can.

Competitive Advantage

Bluehorn Restaurant & Steakhouse offers several advantages over its competition. Those advantages are:

  • Gourmet dishes elegantly prepared to the finest standard.
  • Selection of steaks sourced from local Oklahoma farms.
  • An exclusive and unique wine menu that includes a wine selection of all price points.
  • Highly sought after location: Bluehorn Restaurant & Steakhouse will be located in the trendy and attractive neighborhood known as The Plaza District.
  • Trendy, welcoming, and energetic ambiance that will be perfect for a night out or a celebration.

Marketing Plan

Promotions strategy.

The marketing strategy for Bluehorn Restaurant & Steakhouse is as follows: Location Bluehorn Restaurant & Steakhouse’s location is a promotions strategy in itself. The Plaza District is a destination spot for locals, tourists, and anyone looking for the trendiest food fare in Oklahoma City. The Plaza District is home to OKC’s most popular bars and restaurants, art galleries, theaters, and boutique shopping. The millennials, young professionals, and foodies will frequent Bluehorn Restaurant & Steakhouse for the location itself.

Social Media Bluehorn Restaurant & Steakhouse will use social media to cater to the millennials and Oklahoma City residents. Chef Peter and Anastasia plan to hire an advertising agency to take professional photographs of the menu items and location to create appealing posts to reach a greater audience. The posts will include pictures of the menu items, as well as upcoming featured options. SEO Website Marketing Bluehorn Restaurant & Steakhouse plans to invest funds into maintaining a strong SEO presence on search engines like Google and Bing. When a person types in “local fine dining restaurant” or “Oklahoma City restaurant”, Bluehorn Restaurant & Steakhouse will appear in the top three choices. The website will include the full menu, location, hours, and lots of pictures of the food, drinks, and steaks. Third Party Delivery Sites Bluehorn Restaurant & Steakhouse will maintain a presence on sites like GrubHub, Uber Eats, Doordash, and Postmates so that people looking for local food to be delivered will see Bluehorn Restaurant & Steakhouse listed near the top.

Operations Plan

Operation functions:.

The company will hire the following:

  • 4 sous chefs
  • 2 bartenders
  • 2 hostesses
  • The company will hire an advertising agency and an accounting firm

Milestones:

Bluehorn Restaurant & Steakhouse aims to open in the next 6 months. The following are the milestones needed in order to obtain this goal.

7/1/202X – Execute lease for prime location in the Plaza District.

7/2/202X – Begin construction of restaurant build-out.

7/10/202X – Finalize menu.

7/17/202X – Hire advertising company to begin developing marketing efforts.

8/15/202X – Start of marketing campaign

8/22/202X – Final walk-thru of completed restaurant build-out.

8/25/202X – Hire team of sous chefs, servers, and bussers.

9/1/202X – Decoration and set up of restaurant.

9/15/202X – Grand Opening of Bluehorn Restaurant & Steakhouse

Bluehorn Restaurant & Steakhouse will be owned and operated by Chef Peter Logan and Anastasia Gillette. Each will have a 50% ownership stake in the restaurant.

Chef Peter Logan, Co-Owner

Chef Peter Logan is an Oklahoma City native and has been in the restaurant industry for over ten years. He was trained in a prestigious Le Cordon Bleu Culinary Academy in San Francisco and has worked in some of the nation’s most prestigious fine dining restaurants. His tenure has took him from the west coast to the east coast, and now he’s back doing what he loves in his hometown of Oklahoma City.

Chef Peter will manage the kitchen operations of Bluehorn Restaurant & Steakhouse. He will train and oversee the sous chefs, manage inventory, place food inventory orders, deal with the local food vendors, and ensure the highest customer satisfaction with the food.

Anastasia Gillette, Co-Owner

Anastasia Gillette was born and raised in Oklahoma City and has garnered over ten years in the restaurant industry as well. While in college, Anastasia worked as a hostess at one of the area’s most prestigious restaurant establishments. While there, she was eventually promoted to Front of the House Manager where she oversaw the hostesses, servers, bussers, bartenders, and reservations. Her passion always led to the beverage portion of the restaurant so she obtained her Sommelier certificate in 2019. With her wine education, Anastasia is able to cultivate an interesting and elegant wine selection for the restaurant.

Anastasia will oversee front of the house operations, maintain and ensure customer service, and manage all reservations. She will also be in charge of the bar and wine ordering, training of front of the house staff, and will manage the restaurant’s social media accounts once they are set up.

Financial Plan

Key revenue & costs.

The revenue drivers for Bluehorn Restaurant & Steakhouse will come from the food and drink menu items being offered daily.

The cost drivers will be the ingredients and products needed to make the menu items as well as the cooking materials. A significant cost driver is the fine dining equipment, serving dishes, and beer and wine glasses. Other cost drivers will be the overhead expenses of payroll for the employees, accounting firm, and cost of the advertising agency.

Funding Requirements and Use of Funds

Bluehorn Restaurant & Steakhouse is seeking $300,000 in debt financing to open its start-up restaurant. The breakout of the funding is below:

Financial Projections

Income Statement

  Balance Sheet

  Cash Flow Statement

Restaurant Business Plan FAQs

What is a restaurant business plan.

A restaurant business plan is a plan to start and/or grow your restaurant business. Among other things, it outlines your business concept, identifies your target customers, presents your marketing plan and details your financial projections.

You can  easily complete your restaurant business plan using our Restaurant Business Plan Template here .

What Are the Main Types of Restaurants?

There are many types of restaurant businesses. Restaurants can range in type from fast food, fast casual, moderate casual, fine dining, and bar and restaurant types. Restaurants also come in a variety of different ethnic or themed categories, such as Mexican restaurants, Asian restaurants, American, etc.  Some restaurants also go mobile and have food trucks.

How Do You Get Funding for Your Restaurant Business Plan?

Restaurant businesses are most likely to receive funding from banks. Typically you will find a local bank and present your business plan to them. Another option for a restaurant business is to obtain a small business loan. SBA loans are a popular option as they offer longer loan terms with lower interest rates.

What are the Steps To Start a Restaurant Business?

1. Develop A Restaurant Business Plan - The first step in starting a business is to create a detailed restaurant business plan that outlines all aspects of the venture. This should include potential market size and target customers, the services or products you will offer, pricing strategies and a detailed financial forecast.  

2. Choose Your Legal Structure - It's important to select an appropriate legal entity for your restaurant business. This could be a limited liability company (LLC), corporation, partnership, or sole proprietorship. Each type has its own benefits and drawbacks so it’s important to do research and choose wisely so that your restaurant business is in compliance with local laws.

3. Register Your Restaurant Business - Once you have chosen a legal structure, the next step is to register your restaurant business with the government or state where you’re operating from. This includes obtaining licenses and permits as required by federal, state, and local laws. 

4. Identify Financing Options - It’s likely that you’ll need some capital to start your restaurant business, so take some time to identify what financing options are available such as bank loans, investor funding, grants, or crowdfunding platforms. 

5. Choose a Location - Whether you plan on operating out of a physical location or not, you should always have an idea of where you’ll be based should it become necessary in the future as well as what kind of space would be suitable for your operations. 

6. Hire Employees - There are several ways to find qualified employees including job boards like LinkedIn or Indeed as well as hiring agencies if needed – depending on what type of employees you need it might also be more effective to reach out directly through networking events. 

7. Acquire Necessary Restaurant Equipment & Supplies - In order to start your restaurant business, you'll need to purchase all of the necessary equipment and supplies to run a successful operation. 

8. Market & Promote Your Business - Once you have all the necessary pieces in place, it’s time to start promoting and marketing your restaurant business. This includes creating a website, utilizing social media platforms like Facebook or Twitter, and having an effective Search Engine Optimization (SEO) strategy. You should also consider traditional marketing techniques such as radio or print advertising. 

Learn more about how to start a successful restaurant business:

  • How to Start a Restaurant Business

Where Can I Get a Restaurant Business Plan PDF?

You can download our free restaurant business plan template PDF here . This is a sample restaurant business plan template you can use in PDF format.

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How to Write a Restaurant Business Plan

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Many or all of the products featured here are from our partners who compensate us. This influences which products we write about and where and how the product appears on a page. However, this does not influence our evaluations. Our opinions are our own. Here is a list of our partners and here's how we make money .

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 essay

Why you shouldn’t skip a restaurant business plan

First-time restaurateurs and industry veterans alike all need to create a business plan when opening a new restaurant . That’s because, even if you deeply understand your business and its nuances (say, seasonal menu planning or how to order correct quantities), a restaurant is more than its operations. There’s marketing, financing, the competitive landscape, and more—and each of these things is unique to each door you open.

That’s why it’s so crucial to understand how to create a business plan for a restaurant. All of these things and more will be addressed in the document—which should run about 20 or 30 pages—so you’ll not only have a go-to-market strategy, but you’ll also likely figure out some things about your business that you haven’t even thought of yet.

Additionally, if you’re planning to apply for business funding down the line, some loans—including the highly desirable SBA loan —actually require you to submit your business plan to gain approval. In other words: Don’t skip this step!

How much do you need?

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We’ll start with a brief questionnaire to better understand the unique needs of your business.

Once we uncover your personalized matches, our team will consult you on the process moving forward.

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

An overview of how to write a restaurant business plan for foodservice entrepreneurs, from concept and menu planning to kitchen design and marketing.

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Here’s the truth about starting a restaurant. According to a study by Cornell University , over 26% of independent restaurants don’t survive their first year and nearly 60% fail by their third year. That’s why creating a solid restaurant business plan is so important. It may give you an opportunity to put concrete structure around your thinking and assess your ideas from a higher viewpoint, before spending a single dollar.

Although there are no guarantees in life (and especially in business) with a little preparation, education, and mentorship, you can avoid many of the pitfalls that upend others. In this article, you’ll discover how to begin writing a restaurant business plan—and how you can get an education that may help you start your own foodservice business .

Define Your Business Concept

A business plan should start with a basic conceptual overview. Where did the idea for your restaurant or food business come from? And how is your idea unique compared to what else is currently in the market? Who is your target market, and what (in general) will you be serving them?

Think of the concept as the bird’s eye view of your business.

You may also wish to include a mission statement in this section. This will be a short sentence or two that outlines the value the business provides to customers and employees, and may set an inspirational objective. A good example is The Kitchen American Bistro in Boulder, Colorado, which has the following mission:

“We believe in the power of good food and good drink to connect people as family, friends and a community. The Kitchen remains committed to our mission of creating community through food.”*

Verbalizing the bigger picture as a stated mission gives your business depth beyond just making money. When you use it as a guiding principle, it will be reflected in your marketing, operations, and the attitudes of those who join your team.

Do a Market Analysis

Where will your proposed restaurant fit into the overall foodservice market? Is there a niche in your area that’s not being served? Or will you be competing with established businesses? And if so, how will your concept stand out?

Everything from local factors like lack of competition to nationwide factors like a booming economy can contribute to your restaurant’s success or failure. A market analysis can help you to assess both the challenges and opportunities that you’ll face when you open your doors.

Food Entrepreneurship at Escoffier

Dive into greater detail on many of the topics covered in this article in Escoffier’s Food Entrepreneurship programs . The Culinary Entrepreneurship course specifically explores topics like business planning and begin writing a business plan.

Describe Your Service Style

Will your restaurant be fine dining? Counter service? An all-day café with servers? A buffet? A beer garden?

Make sure it’s clearly defined. If your service style is simple, you may include this in your concept section. But if it’s more complex, it may warrant its own section in your business plan. For example, perhaps you plan to offer elevated table service with a number of thoughtful touchpoints. You’ll want to be very clear about what that will look like.

Your service style will directly impact your staffing levels, which will affect your labor costs. That’s why it’s vital to include this information and the associated cost estimates in your business plan.

Restaurant employees in green aprons standing in a restaurant

A full-service waitstaff like this will be more costly than a lean counter-service staff.

Build Your Sample Menu

A great restaurant menu is specifically designed to appeal to your target market, while staying true to your concept. Even if you’re not 100% sure what your final restaurant menu will include, create a sample version for your business plan.

The menu is your product, and it will impact everything about your restaurant from food costs (typically between 25% and 35% of the menu price) to the number of cooks you’ll need to the layout of your kitchen.

You should also calculate pricing for this menu to verify if it can be served at a price point that fits with your target demographic. A family-friendly spot with $20 burgers, for example, is creating a disconnect between its target market and its menu price.

Two guests seated at a restaurant with glasses of red win as they read the menu

The Science Behind Menu Design

Creating and designing a menu can be complex. You have to balance the art of making great food with the practicalities of food and labor costs. In Escoffier’s Food Entrepreneurship programs, students may explore topics like visual design and price analysis.

Determine Your Facility Design and Location

Once you have a sense of your concept and menu, you can begin to plan what your restaurant should look like and where it will be.

The kitchen is the most expensive part of a restaurant’s total cost. And every square foot taken up by cooking space is a square foot that can’t hold customers. Industry wisdom states that a kitchen should be between 25% and 30% of the total restaurant space—including storage. So you have to plan your kitchen as efficiently as possible.

In the dining room, you’ll need tables and chairs, possibly a host stand, and maybe a bar. You may have plans for art and custom light fixtures, or a high-end tap system for draft beer. Renderings from your architect and/or interior designer can help to show what you’re envisioning.

Include all of the equipment, furnishings , and supplies that you plan to purchase for both the back of house and front of house, so you can estimate the cost of building out your restaurant.

You will also need to decide where your restaurant will be. This will impact rent, guest parking, foot traffic, and even your operating hours. If you’re in a business district, for example, you may choose to only be open for lunch.

The interior of a restaurant with black and white floors

Choose Your Management Team and Determine Staff Needs

A great plan without a great team is likely to fail. An important part of your business plan is determining the various roles and responsibilities for your managers and employees.

Depending on the size of your business, your plan may include an organizational chart that explains which position is reporting to whom, how many people you will be hiring, the main skill sets of the management team, and the unique things that each employee brings to the table.

You can also call out any special achievements or accolades for the managers you plan to bring on board, like a general manager with a great deal of experience or a chef with impressive certifications .

If you attend culinary school or enroll in a food entrepreneurship program, some of those team members could even be former classmates. Business is ultimately about the relationships between people, and culinary school is a ripe environment to build those critical connections that may serve you down the road.

Forecast Your Costs, Revenue, and Potential Profit

Anyone looking to launch a foodservice business probably wonders how much the whole endeavor is going to cost, and what the return on investment might be. If you’ve gone through all of these steps, you’ll be well on your way to better awareness of the fundamental costs of business and what you can do to help guide it toward being a profitable venture.

Your business plan should detail the financing that will be required to get your business up and running, the associated costs of marketing and staff, and variable costs such as ingredients. Your business plan should be sufficiently detailed to estimate the profits and expenses for the first few years of your business, in order to help ensure that your plan is economically feasible.

Businessman writing on paper graph and holding smartphone searching data

Keeping An Eye On Restaurant Profits

Restaurant profit margins are relatively low compared to other businesses. A key course in Escoffier’s curriculum for the Food Entrepreneurship Associate Degree explores managerial accounting concepts, culinary math, and an overview of basic business accounting transactions such as how to read financial statements. It may explain the practical application of these concepts to the hospitality industry and how to manage costs for long-term profitability.

Create a Marketing Plan

The first step in restaurant or food truck marketing is to identify who your ideal customer will be. Are they looking for date spots, family-friendly restaurants, or group dining? What do they like to eat? What are their wants and needs? Will you be targeting specific dietary profiles, like vegan , paleo, or gluten-free?

Once you know who your customers are, how will you reach them? You will probably need to start a website, including your location, hours, and menu. You may also choose to promote your restaurant on social media , sharing photos and videos on platforms like Twitter, Instagram, TikTok, and Facebook. You can also work with local food influencers , leveraging their larger platforms to spread the word about your new restaurant.

Multiple hands holding phones taking photos of food

Share photos taken by your customers to connect with your audience.

While your marketing plan is sure to change and evolve over time, it’s wise to have a general strategy in place before you open your doors so you can have a successful grand opening.

Marketing 101

Escoffier’s Food Entrepreneurship programs include coursework in food styling and photography , social media, and hospitality marketing. Graduates could be prepared to identify their ideal customers and reach them for better visibility and higher sales.

An Entrepreneurial Education Can Mean Being Prepared

While it is obvious that you need a passion for the world of food and drink before launching a food service business, starting any venture is difficult without mentorship from professionals who have real-world experience.

In Escoffier’s Food Entrepreneurship programs , students can work with skilled experts from the culinary world who may help them avoid the pitfalls common to new business owners. A blend of culinary theory and practical, hands-on business operations experience can prepare students for the intricacies of foodservice, with a steady eye on profitability.

To learn more about what students can expect in our Food Entrepreneurship programs, get in touch with our Admissions Department . They can answer your questions and help you develop a plan to get closer to your dreams of business ownership.

Enjoyed this article? Here are a few more you may like.

  • How to Start a Restaurant with Little to No Money
  • Ghost Kitchens & Ghost Restaurants: What Are They and How Do You Start One ?
  • The Complete Guide to Starting a Home-Based Catering Business

*Information may not reflect every student’s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.

This article was originally published on June 29, 2020, and has since been updated.

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Restaurant Business Plan Template

Written by Dave Lavinsky

how-to-start-a-restaurant (1)

If you want to start a restaurant or expand your current one, you need a business plan.

Over the past 20+ years, we have helped over 5,000 entrepreneurs and business owners create business plans to start and grow their restaurants. On this page, we will first give you some background information with regards to the importance of business planning. We will then go through a restaurant business plan step-by-step so you can create your restaurant’s business plan today.

Download our Ultimate Restaurant Business Plan Template here >

What Is a Restaurant Business Plan?

A restaurant business plan provides a snapshot of your restaurant business as it stands today, and lays out your projected growth plan for the next five years. It explains your business goals and your strategy for reaching them. It also includes market research, information about your target market, and a sample menu to support your winning restaurant business plan.

Why You Need a Restaurant Business Plan

If you’re looking to start a restaurant or grow the existing restaurant you need a business plan. A restaurant business plan will help you secure funding, if needed, and plan out the growth of your restaurant in order to improve your chances of success. Your restaurant business plan is a living document that should be updated annually as your company grows and changes.

Sources of Funding for Restaurants

With regards to funding, the main sources of funding for a restaurant are bank loans and angel investors. With regards to bank loans, banks will want to review your restaurant business plan and gain confidence that you will be able to repay your loan and interest.

To acquire this confidence, the loan officer will not only want to confirm that your financials are reasonable. But they will want to see a professional restaurant business plan. Such a plan will give them the confidence that you can successfully and professionally operate a business.

The second most common form of funding for a restaurant is angel investors. Angel investors are wealthy individuals who will write you a check. They will either take equity in return for their funding or, like a bank, they will give you a loan. Private equity groups are also a good source of funding for restaurant chains looking to expand further.

Finish Your Business Plan Today!

How to write a restaurant business plan.

Use the following restaurant business plan template which includes the 10 key elements for how to write a restaurant business plan that will help you start, grow, and/or secure funding for your business.

Executive Summary

Your executive summary provides an introduction to your restaurant business plan, but it is normally the last section you write because it provides a summary of each key section of your business plan.

The goal of your Executive Summary is to quickly engage the reader. Explain to them the type of restaurant business you are operating and the status; for example, are you a startup, do you have a restaurant that you would like to grow, or are you operating a chain of restaurants?

Next, provide an overview of each of the subsequent sections of your business plan. For example, give a brief overview of the restaurant industry. Discuss the type of restaurant you are operating. Detail your direct competitors. Give an overview of your target customers. Provide a snapshot of your marketing plan. Identify the key members of your team. And offer a financial analysis of your business.

Company Overview

In your company analysis, you will provide a brief description of the type of restaurant you are operating.

For example, are you writing a small restaurant business plan or a business plan for a restaurant franchise. Further, you might operate one of the following types:

  • Fine Dining : characterized by the fancy decor, a dress code, and high prices
  • Casual Dining : offers waiter/waitress service in a nice (but not overly fancy) atmosphere with moderate prices
  • Fast Casual : characterized by quality food (close to the quality of casual dining) but no waiter/waitress service in an accessible atmosphere
  • Fast Food : quick service style provided at the counter or via a drive-through. Lowest quality food and lowest prices
  • Steak Restaurant : focuses on steak entrees and is usually a higher priced and fancier restaurant
  • Buffet Restaurant : may or may not offer waiter/waitress service. Patrons serve themselves from buffet food selection
  • Ethnic Restaurant : focuses on a specific ethnic cuisine such as Indian food, Mexican food, or Moroccan cuisine.

Within these types of restaurants, there are also ethnic food specialties such as American, Italian, Japanese, Chinese, Indian, etc.

In addition to explaining the type of restaurant you operate, the Company Analysis section of your restaurant business plan needs to provide background on the business.

Include answers to questions such as:

  • When and why did you start the business?
  • Your mission statement and how it connects to your restaurant’s brand.
  • What milestones have you achieved to date? Milestones could include sales goals you’ve reached, new restaurant openings, etc.
  • Your legal business structure. Are you incorporated as an S-Corp? An LLC? A sole proprietorship? Explain your legal structure here.

Industry Analysis

In your industry analysis, also called a Market Analysis, you need to provide a market overview and an overview of the industry.

While this may seem unnecessary, it serves multiple purposes.

First, researching the restaurant industry educates you. It helps you understand the target market in which you are operating.

Secondly, research can improve your strategy particularly if your research identifies market trends. For example, if there was a trend towards speedy restaurant services, it would be helpful to ensure your business plan calls for take-out or other quick-service options.

The third reason for market research is to prove to readers that you are an expert in your industry. By conducting the research and presenting it in your business plan, you achieve just that.

The following questions should be answered in the industry analysis section of your restaurant business plan:

  • How big is the restaurant business (in dollars)?
  • Is the market declining or increasing?
  • Who are the key competitors in the market?
  • Who are the key suppliers in the market?
  • What trends are affecting the industry?
  • What is the industry’s growth forecast over the next 5 – 10 years?
  • What is the relevant market size? That is, how big is the potential market for your restaurant? You can extrapolate such a figure by assessing the size of the market in the entire country and then applying that figure to your local population.

Customer Analysis

The customer analysis section of your restaurant business plan must detail the customer base or target market you serve and/or expect to serve.

The following are examples of customer segments: business executives, college students, sports enthusiasts, soccer moms, techies, teens, baby boomers, etc.

As you can imagine, the customer segment(s) you choose will have a great impact on the type of restaurant you operate. Clearly, baby boomers would want a different atmosphere, pricing and sample menu options, and would respond to different marketing promotions than teens.

Try to break out your customers in terms of their demographic and psychographic profiles. With regards to diner demographics, include a discussion of the ages, genders, locations, and average income levels of the new customers you seek to serve. Because most restaurants primarily serve customers living in the same city or town, such demographic information is easy to find on government websites.

Psychographic profiles explain the wants and needs of your target customers. This should also include how your customers choose where they should eat, their dining habits, and how much they are willing to spend on a meal.

The answers to the following questions should be included in your customer analysis:

  • Who is your target market?
  • What are their needs and wants?
  • How do they make dining decisions?
  • What motivates them to choose one restaurant over another?

The more you can understand and define these needs, the better you will do in attracting and building customer loyalty.

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Competitive Analysis

This competitive research should help you identify the direct and indirect competitors that your business faces and then focus on the latter.

Direct competitors are other restaurants.

Indirect competitors are other options that customers have to purchase from you that aren’t directly competing. This includes restaurants, supermarkets, and customers preparing dishes for themselves at home. You need to mention such competition to show you understand that not everyone frequents a restaurant each day.

With regards to direct competition, you want to detail the other restaurants with which you compete. Your greatest competitors will be restaurants located very close to your specific location, who are of the same type (e.g., fine dining, casual dining, etc.) and who offer the same cuisine (Japanese, Italian, etc.).

For each such competitor, provide an overview of the other businesses and document their strengths and weaknesses. Unless you once worked at your competitors’ businesses, it will be impossible to know everything about them. But you should be able to find out key things about them such as:

  • What types of repeat customers do they serve?
  • What menu items do they offer?
  • What is their pricing (premium, low, etc.)?
  • What are they good at?
  • What are their weaknesses?

With regards to the last two questions, think about your answers from the existing customers’ perspective. And don’t hesitate to find out this information from customers by reviewing your competitors’ Yelp listings and other review pages.

The final part of this section is to document your areas of competitive advantage. For example:

  • Will you provide superior food items?
  • Will you provide menu items that your competitors don’t offer?
  • Will you make it easier or faster for customers to acquire your meals?
  • Will you provide better customer service?
  • Will you offer better pricing?

Think about your unique selling points that will help you outperform your competition and document them in this section of your business plan.

    Finish Your Business Plan Today!

Marketing plan.

Traditionally, a marketing plan includes the four P’s: Product, Price, Place, and Promotion. For a restaurant business plan, your marketing plan should include the following:

Product : in the product section you should reiterate the type of restaurant that you documented in your Company Analysis. Then, detail the specific menu items you offer/will offer.

Price : Document the prices. Essentially in the product and price sub-sections of your marketing plan, you are presenting the menu items you offer and their prices.

Place : Place refers to the location of your restaurant. Perform a location analysis and mention how the location will impact your success. For example, is your restaurant located next to a heavily populated office building, or gym? Discuss how your location might provide a steady stream of customers. Also, if you operate or plan to operate food trucks, detail the locations where the trucks will operate.

Promotions : the final part of your restaurant marketing plan is the promotions section. Here you will document how you will drive customers to your location(s). The following are some promotional methods you might consider:

  • Making your restaurant’s front store extra appealing to attract passing customers
  • Search engine marketing and optimization
  • Social media posting/advertising
  • Advertising in local papers and magazines
  • Reaching out to local bloggers and websites
  • Local radio advertising
  • Banner ads at local venues

Operations Plan

While the earlier sections of your restaurant business plan explained your goals, your operational plan describes how you will meet them.

This section of your restaurant business plan should have two key elements as follows:

  • Everyday short-term processes include all of the tasks involved in running your restaurant such as serving customers, procuring supplies, keeping the restaurant clean, etc.
  • Long-term goals are the milestones you hope to achieve. These could include the dates when you expect to serve your 1,000th customer, or when you hope to reach $X in sales. It could also be when you expect to hire your Xth employee or launch a new location.

Management Team

To demonstrate your restaurant’s ability to succeed as a business, a strong management team is essential. Highlight your key players’ backgrounds, emphasizing those skills and experiences that prove their ability to grow a company.

Ideally, you and/or your team members have direct experience in the restaurant business. If so, highlight this experience and expertise. But also highlight any experience that you think will help your business succeed.

If your team is lacking, consider assembling an advisory board. An advisory board would include 2 to 8 individuals who would act like mentors to your business. They would help answer questions and provide strategic guidance. If needed, look for advisory board members with experience operating restaurants and/or successfully running small businesses.

Financial Plan

Your financial plan should include your 5-year financial statement broken out both monthly or quarterly for the first year and then annually. Your financial statements include your income statement, balance sheet, and cash flow statements.

Pro-Forma Profit & Loss Statement / Income Statement

An income statement is more commonly called a Profit and Loss statement or P&L. It shows how much revenue you expect to earn or have earned, and then subtracts your costs to show your actual or projected profit.

In developing your income statement, you need to devise assumptions. For example, will you serve 100 customers per day or 200? And will sales grow by 2% or 10% per year? As you can imagine, your choice of assumptions will greatly impact the financial forecasts for your business. As much as possible, conduct research to try to root your assumptions in reality.

Pro-Forma Balance Sheets

While balance sheets include much information, to simplify them to the key items you need to know about, balance sheets show your assets and liabilities.

For instance, if you spend $250,000 on building out your restaurant, that will not give you immediate profits. Rather it is an asset that will hopefully help you generate profits for years to come. Likewise, if a bank writes you a check for $100.000, you don’t need to pay it back immediately. Rather, that is a liability you will pay back over time.

Pro-Forma Cash Flow Statement

Your cash flow statement will help determine how much money you need to start or grow your business and make sure you never run out of money. What most entrepreneurs and business owners don’t realize is that you can turn a profit but run out of money and go bankrupt.

For example, let’s say a company approached you with a massive $100,000 catering contract, that would cost you $50,000 to fulfill. Well, in most cases, you would have to pay that $50,000 now for ingredients, supplies, equipment rentals, employee salaries, etc. But let’s say the company didn’t pay you for 180 days. During that 180-day period, you could run out of money.

In developing your Income Statement and Balance Sheets be sure to include several of the key costs needed in starting or growing a restaurant:

  • Location build-out including design fees, construction, etc.
  • Cost of equipment like stoves, refrigerators, blenders
  • Cost of ingredients and maintaining an adequate amount of supplies
  • Payroll or salaries paid to staff
  • Business insurance
  • Taxes and permits
  • Legal expenses

Attach your full financial projections, detailed cost analysis and/or break-even analysis in the appendix of your business plan along with any supporting documents that make your plan more compelling. For example, you might include your store design blueprint, location lease, or initial menu design.

Taking the time to write your own restaurant business plan for your business is a worthwhile endeavor. It will help you communicate your ideas and provide potential investors with the information they need to make an informed decision about investing in your restaurant.

A well-crafted business plan will also give you a road map for growing your business and achieving your long-term goals. So, while it may take some time to put together, it will be well worth the effort in the end.

If you follow the restaurant business plan template above, by the time you are done, you will truly be an expert. You will really understand the restaurant business, your competition, and your existing customers. You will have developed a marketing plan and will really understand what it takes to launch and grow a successful restaurant concept.

Want more tips? Check out our related articles:

  • How to Start a Restaurant
  • Restaurant Startup Costs: How Much Does It Cost To Start a Restaurant?
  • How To Write a Restaurant Marketing Plan + Template & Examples
  • How To Get Funding To Start and/or Grow Your Restaurant

Restaurant Business Plan Template FAQs

What is the easiest way to complete my restaurant business plan.

Growthink’s Ultimate Restaurant Business Plan Template allows you to quickly and easily complete your restaurant business plan.

Where Can I Download a Free Restaurant Business Plan PDF?

You can download our restaurant business plan PDF template here . This is a restaurant business plan template you can use in PDF format.

Where Can I Find a Small Restaurant Business Plan PDF?

Our small restaurant business plan PDF is a free resource to to help you get started on your own small restaurant business plan.

Don’t you wish there was a faster, easier way to finish your Restaurant business plan?

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Since 1999, Growthink has developed business plans for thousands of companies who have gone on to achieve tremendous success.   Click here to see how Growthink’s business plan professional services can help you create a winning business.

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How to Write a Restaurant Business Plan + Free Template

restaurant business plan essay

2. Company Overview

Company overview is a part where you fully introduce your restaurant business including legal business structure, location, and your restaurant’s proposed concept.

Here you have the liberty to be a little more creative in describing your restaurant in the whole business plan.

Here are some points to incorporate in the company overview:

  • Detailed vision and mission statement
  • Type of restaurant (fine dining, small restaurant, bistro, cafe, etc.)
  • Legal business structure
  • Service style
  • History and background of the restaurant (if existing)
  • Owners’ names and qualifications
  • Cusinies & menu highlights
  • Restaurant size and seating capacity
  • Operating hours & meal plans
  • Related service availability (delivery, catering, etc)

Mainly emphasize the chosen location because easily accessible locations with high foot traffic will attract more walk-in customers. And if you haven’t decided on a specific location yet, then mention the type of place you are looking for to give an idea about it to your readers.

Besides, mention the short-term and long-term goals of your restaurant business in the later part of the company description. Along with that mention regional industry trends and your USPs.

restaurant business plan essay

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3. Market analysis

The market analysis section provides you with a clearer picture of your target market, competitors, and industry trends.

Based on the above details, one can make informed decisions while creating strategies. Therefore, make this section precise and concise to understand.

Here are some steps to follow to write an engaging market analysis section of the restaurant business plan:

  • Define your customer base: Identify and describe whom you are going to serve. Make a consumer base after considering the demographics, location, and concept of your restaurant.
  • Competitive analysis: List out the names of other restaurants in your location and do the SWOT analysis. You can get the competitive advantage of your restaurant this way.
  • Market trends: Discuss any shift in consumer behavior like healthy choices, an increase in vegan food consumption, or technological breakthroughs that might affect your restaurant.

Consider conducting market research, TAM-SAM-SOM analysis , and SWOT analysis to get insights for this section.

Remember, this section helps your readers and potential investors understand your target market, restaurant market overview, market size, and growth potential, so make sure you play your cards right.

4. Sample Menu

The most vital step in launching your restaurant business is the menu. A well-curated menu design will sell itself for your restaurant. Even if you are a new restaurant, then present the sample menu with the name and logo of your restaurant on it.

The menu will showcase all the unique offerings your direct competitors might not provide. Not just the list of cuisines but the pricing is also crucial. This way potential investors and readers can understand your restaurant’s target price point.

Plus your menu should be in sync with target customers; for example, a restaurant near the university should contain more beverages and delicious food options for brunch as students prefer those things more.

Consider your menu as a part of branding, choose the same theme for the menu as for the restaurant.

5. Restaurant Design

Restaurant design is the part where you can show your restaurant concept to potential investors and readers practically. Moreover, create a mood board to explain things smoothly.

Utilize this section to show the uniqueness of your restaurant, and how it is different from competitors.

Explain how your design represents your restaurant’s branding and visual identity. Furthermore, mention how your target market will enjoy and appreciate the ambiance you plan to provide.

Note that restaurant design is one of the key elements to running a successful restaurant, so match the theme and cuisines accordingly.

In this section, you also have to provide a detailed description of how many seats are going to be there along with the floor plan of your restaurant.

6. Management Team

As the name suggests, the management team section of your restaurant’s business plan introduces restaurant owners, key executives, and the management team. It also incorporates the experience, qualification, and restaurant industry knowledge of every individual who is on the team.

A strong management team section can be essential to weigh authority and help potential investors be confident about your restaurant’s idea and vision.

You might consider including the following information in the management team section:

  • Business owner or founder’s information
  • Executive chef and culinary team
  • Front-of-house manager
  • Operations and back-of-house team
  • Advisors/consultants
  • The organizational structure of the team

Showcase how each member fits and what roles & responsibilities they will play.  You should include a resume-styled summary for each person in the restaurant’s management section.

7. Operations Plan

The operations plan section outlines the daily business processes and activities centered on achieving the restaurant dream and objectives described in the rest of the plan.

A detailed operations plan helps you and your team define your responsibilities, daily tasks, and short-term goals you need to achieve, keeping track of your long-term objective.

Here are a few key elements to include in your operations plan section:

  • Staffing and training
  • Operating hours
  • Operational process
  • Tools and equipment
  • Inventory control
  • Technology and software
  • Quality control measures
  • Customer service policies

Remember it should incorporate all important daily tasks. Also, an operations plan is a living document, you can change it often according to the change in the dynamics of the work.

Read More: The Ultimate Guide to Restaurant Operations Planning

8. Marketing Plan

Even with great food, prices, and ambiance, you won’t attract enough diners without marketing.

Thus, a well-crafted restaurant marketing plan is necessary to spread awareness and build a strong brand presence.

The marketing plan can help you streamline your marketing efforts and create impactful and effective marketing campaigns while keeping track of the projected budget and maximizing return on investment.

Hence, this is the section in which you give an idea to your potential investors about how you will acquire new customers and retain existing ones. This section should include:

  • Target market and their dining habits
  • Branding and positioning
  • Marketing strategies (website, social media accounts, etc.)
  • Marketing Calendar
  • USPs of your restaurant (unique ambiance, amiable staff, new cuisines in the local area)
  • Your marketing goals
  • Customer retention strategies (loyalty program, giving coupons or discounts on bulk orders or events)

Even if you are going to hire a PR agency for marketing, then mention it and the reason why you chose them.

After taking care of marketing, let us move further to finances.

Read More: Step-by-Step Guide to Restaurant Marketing Plan

9. Financial Plan

The financial plan is the most crucial and demanding section of any business plan. It is one of the deciding factors for potential investors, banks, or any financial institute to invest in your restaurant business.

This section of your plan details your restaurant’s financial information and how it will reach its financial goals or how much revenue potential it has.

Here are key components and statements that you should include in your financial plan section:

  • Pro forma profit and loss statement
  • Break-even analysis
  • Balance sheet
  • Sales forecast
  • Detailed cost analysis
  • Cash flow projections
  • Business ratios
  • Funding request
  • Tax considerations
  • Exit strategy

Before you create financial projections, know how many seats the restaurant will have and what services you plan to provide. This will help you in making realistic financial projections if you are going to start a new business.

Also, if you are asking for funding, then mention where you will utilize your funds.

We hope that this sample restaurant business plan will provide you with an idea for writing a successful plan.

Restaurant Industry Highlights 2024

  • Growth forecast : National Restaurant Association predicted US restaurant sales to reach $898 billion in 2022 which would further grow by 4% yearly to reach $1.2 trillion by 2030.
  • Technology is everywhere : Automation is helping staff maximize their efficiency by handling orders, deliveries, and communication effectively.
  • Sustainability & ethical sourcing : Eco-friendly practices such as minimizing food waste, avoiding single-use plastics, and ethical plus local sourcing are encouraged by customers.
  • Delivery is the new deal : People prefer deliveries over dining out as they are time-saving. So, there is an incline in the number of delivery apps and delivery services providing restaurants.
  • Kiosks are the preference : The number of people who prefer ordering and paying through kiosks is increasing due to the convenience.

How to Refine & Present a Restaurant Business Plan

Once you have written your entire business plan, it is time to read and re-read it and make it error-free. You have to be confident about every aspect of the plan before you present it in front of your audience.

Moreover, alter your plan to suit different audiences to enhance your communication. For instance, keep your plan professional and include all the growth potential, profitability, and ROI data when you present your restaurant business plan for seeking funding.

Also, when you present your restaurant business plan to potential partners or vendors, emphasize collaboration benefits and how it can help in their individual growth.

Apart from the above points, make sure your plan has various engaging visuals, interactive elements, and enhanced storytelling to present all the data interestingly. Thus, make a digital presentation of your plan to incorporate all the above things clutter-free.

Once you are confident, it is time to email your plan to the people already on your mind. And give a pat to yourself for finally taking that step.

Download a sample business plan for a restaurant

Ready to kick-start your business plan writing process? And not sure where to start? Here you go, download our free restaurant business plan pdf , and start writing.

This intuitive, modern, and investment-ready template is designed specifically for restaurants. It includes step-by-step instructions & examples to help in creating your own restaurant business plan.

The Quickest Way to turn a Business Idea into a Business Plan

Fill-in-the-blanks and automatic financials make it easy.

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Related Restaurant Resources

  • Restaurant Marketing Plan
  • Restaurant Financial Plan
  • Restaurant Operations Plan
  • Restaurant Industry Trends

Discover how Upmetrics can help you write a business plan

With Upmetrics, you will receive step-by-step guidance, customizable templates, 400+ sample business plans , and AI assistance to streamline your business planning process.

In fact, if you are not adept with finances, the financial forecasting tool Upmetrics provides will help you create realistic financial forecasts for 3 or more years.

Whether you’re starting a new venture or looking to grow one, Upmetrics offers the resources and insights you need to develop a successful & professional business plan that aligns with your goals.

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Frequently asked questions, why do you need a restaurant business plan.

A solid business plan is an essential tool for anyone looking to start or run a successful restaurant business. It helps to get clarity in your business, raise money, and identify potential challenges while starting and growing your business.

How to get funding for your restaurant business?

There are several ways to get funding for your restaurant business, but self-funding is one of the most efficient and speedy funding options. Other options for funding are:

  • Bank loan – You may apply for a loan in government or private banks.
  • Small Business Administration (SBA) loan – SBA loans and schemes are available at affordable interest rates, so check the eligibility criteria before applying for it.
  • Crowdfunding – The process of supporting a project or business by getting a lot of people to invest in your business, usually online.
  • Angel investors – Getting funds from angel investors is one of the most sought startup options.

What is the easiest way to write your restaurant business plan?

A lot of research is necessary for writing a business plan, but you can write your plan most efficiently with the help of restaurant business plan samples and edit it as per your needs. You can also quickly finish your plan in just a few hours or less with the help of our business plan software .

Can a good restaurant business plan help me secure funding?

Indeed. A well-crafted restaurant business plan will help your investors better understand your business domain, market trends, strategies, business financials, and growth potential—helping them make better financial decisions.

What's the importance of a marketing strategy in a restaurant business plan?

Marketing strategy is a key component of your restaurant business plan. Whether it is about achieving goals or helping your investors understand the return on investment—an impactful marketing strategy is the way to do it!

Here are a few pointers to help you understand the importance of having a marketing strategy:

  • It provides your business an edge over your competitors.
  • It helps investors better understand your business and growth potential.
  • It helps you develop products with the best profit potential.
  • It helps you set accurate pricing for your products or services.

About the Author

restaurant business plan essay

Vinay Kevadiya

Vinay Kevadiya is the founder and CEO of Upmetrics, the #1 business planning software. His ultimate goal with Upmetrics is to revolutionize how entrepreneurs create, manage, and execute their business plans. He enjoys sharing his insights on business planning and other relevant topics through his articles and blog posts. Read more

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How to Write a Restaurant Business Plan: A Step-by-Step Guide

  • Business , Restaurants
  • April 1, 2023

If you’re planning to start a restaurant, writing a business plan is a crucial step. A well-written business plan serves as a roadmap for your restaurant, outlining your goals, strategies, and financial projections. It’s also a document that potential investors or lenders will want to see before they consider investing in your restaurant.

Writing a restaurant business plan can seem daunting, but it doesn’t have to be. The key is to break it down into manageable sections and take it one step at a time. In this article, we’ll walk you through the essential elements of a restaurant business plan and provide tips on how to write each section effectively.

Executive Summary

The executive summary is a critical part of your restaurant business plan, as it provides an overview of your entire plan. It should be concise and clear, highlighting the most important aspects of your business plan.

In this section, you should include:

  • A brief introduction to your restaurant concept and target market
  • Your mission statement and core values
  • A summary of your management team and their experience
  • A description of your menu and pricing strategy
  • A financial summary, including startup costs, projected revenue, and profit margins

Keep in mind that the executive summary is often the first part of your business plan that potential investors or lenders will read. Therefore, it’s important to make a strong first impression and clearly communicate the key points of your plan.

Overall, the executive summary should be no more than one or two pages long, and should be written in a clear and concise manner. It should be easy to read and understand, and should leave the reader with a clear understanding of your restaurant concept and the potential for success.

Market Analysis

Before starting a restaurant business, it is essential to conduct a thorough market analysis to understand the market trends, competition, and target customers. The market analysis section of the business plan should provide a detailed overview of the restaurant industry’s current state and future growth potential.

One way to conduct market research is by analyzing industry reports, such as those published by the National Restaurant Association. These reports provide valuable insights into consumer trends, industry growth rates, and market size. Additionally, researching local competition and their offerings can help identify gaps in the market and opportunities for differentiation.

Another critical aspect of market analysis is identifying the target market. Understanding the demographics, preferences, and behaviors of potential customers is crucial in developing a successful restaurant concept. This information can be gathered through surveys, focus groups, and analyzing customer data from similar businesses.

Finally, it is essential to analyze the economic and regulatory environment in which the restaurant will operate. Factors such as minimum wage laws, health and safety regulations, and taxes can significantly impact a restaurant’s profitability.

Overall, a comprehensive market analysis is crucial in developing a successful restaurant business plan. By understanding the market trends, competition, and target customers, entrepreneurs can create a unique concept that meets the needs of their customers and stands out in a crowded industry.

Menu and Services

One of the most important aspects of a restaurant business plan is the menu and services section. This section outlines the types of food and beverages that will be offered, as well as the overall dining experience that customers can expect.

When developing your menu, it’s important to consider the target market and what types of cuisine they prefer. It’s also important to consider the cost of ingredients and the profit margins for each dish. Offering a variety of options, including vegetarian and gluten-free choices, can help attract a wider customer base.

In addition to the menu, the services section should outline the overall dining experience. This includes details such as the style of service (e.g. casual, fine dining), the ambiance of the restaurant, and any additional services offered (e.g. catering, delivery). It’s important to consider the competition in the area and what unique services or experiences your restaurant can offer to stand out.

Tables and bullet points can be useful in conveying information about the menu and services. For example, a table could be used to list the different menu items and their prices, while bullet points could be used to highlight any special promotions or events.

Overall, the menu and services section of a restaurant business plan is crucial in outlining the types of food and experiences that customers can expect. By carefully considering the target market, competition, and costs, you can develop a menu and service offering that will attract and retain customers.

Marketing and Sales Strategies

Marketing and sales are crucial components of any restaurant business plan. Without effective marketing and sales strategies, your restaurant may struggle to attract customers and generate revenue. In this section, we’ll discuss some key strategies for promoting and selling your restaurant’s products and services.

Target Market

Before you can develop effective marketing and sales strategies, you need to identify your target market. Who are your ideal customers? What are their demographics, interests, and behaviors? By understanding your target market, you can tailor your marketing and sales efforts to appeal to their specific needs and preferences.

Online Presence

In today’s digital age, having a strong online presence is essential for any business. Make sure your restaurant has a professional website that showcases your menu, location, and hours of operation. You should also create social media accounts on platforms like Facebook, Twitter, and Instagram. These channels can help you connect with potential customers and promote your restaurant’s offerings.

Promotions and Special Offers

Offering promotions and special deals can be an effective way to attract new customers and encourage repeat business. Consider offering discounts on certain menu items or hosting special events like wine tastings or live music nights. You can also use email marketing campaigns to promote your restaurant’s latest offerings and deals.

Customer Service

Finally, don’t overlook the importance of excellent customer service. Providing a positive dining experience can help you build a loyal customer base and generate positive word-of-mouth referrals. Train your staff to be friendly, attentive, and knowledgeable about your menu and offerings.

Management and Staffing

One of the key factors for any successful restaurant is having a strong management team in place. This includes a general manager, kitchen manager, and front-of-house manager. Each of these positions has unique responsibilities that are critical to the restaurant’s success.

The general manager oversees all aspects of the restaurant, including finances, marketing, and staffing. They are responsible for creating and implementing policies and procedures that ensure the restaurant runs smoothly and efficiently.

The kitchen manager is responsible for managing the kitchen staff, ordering supplies, and ensuring that all food is prepared to the highest standards. They must have a deep understanding of food safety and sanitation regulations, as well as excellent organizational and communication skills.

The front-of-house manager is responsible for managing the waitstaff, bartenders, and host/hostess staff. They must have excellent customer service skills and be able to handle any customer complaints or issues that arise. They are also responsible for creating schedules and ensuring that the restaurant is properly staffed at all times.

When it comes to staffing, it’s important to hire people who are passionate about the restaurant industry and committed to providing excellent customer service. This includes waitstaff, bartenders, and kitchen staff. It’s also important to provide ongoing training and development opportunities to ensure that staff members are equipped with the skills they need to succeed.

Having a strong management team and dedicated staff is critical to the success of any restaurant. By investing in your team and creating a positive work environment, you can ensure that your restaurant is well-positioned for long-term success.

Financial Analysis and Projections

As you develop your restaurant business plan, it is essential to include a section on financial analysis and projections. This section should provide a detailed overview of your restaurant’s financial health and future growth potential. Here are some key elements to include:

Revenue Projections

One of the most critical aspects of your financial analysis is revenue projections. This section should include a detailed breakdown of your restaurant’s expected revenue streams, including food and beverage sales, catering, and any additional revenue streams. Use tables and charts to make this information more accessible to readers.

Cost Analysis

Another essential component of your financial analysis is a detailed cost analysis. This section should include a breakdown of all your restaurant’s expenses, including rent, utilities, food costs, and labor costs. Use bullet points to make this information easier to read and understand.

Cash Flow Analysis

Your financial analysis should also include a detailed cash flow analysis. This section should provide an overview of your restaurant’s cash flow, including cash inflows and outflows. Use tables and charts to make this information more accessible to readers.

Profit and Loss Statement

Finally, your financial analysis should include a detailed profit and loss statement. This section should provide an overview of your restaurant’s revenue, expenses, and net income. Use tables and charts to make this information more accessible to readers.

By including a detailed financial analysis and projections section in your restaurant business plan, you can provide potential investors and lenders with a clear picture of your restaurant’s financial health and future growth potential. Use tables, bullet points, and other HTML tags as necessary to make this information more accessible to readers.

Here are a few additional resources that can help you with your restaurant business plan:

  • Sample business plans:  Look for sample business plans online to get an idea of what a successful restaurant business plan looks like. You can find templates and examples on websites such as Bplans, LivePlan, and SCORE.
  • Industry research:  Conduct thorough research on the restaurant industry to understand your target market, competition, trends, and challenges. Use resources such as the National Restaurant Association, industry publications, and market research reports.
  • Financial projections:  Use financial modeling tools such as Excel or software such as LivePlan to create realistic financial projections for your restaurant. Make sure to include all costs, revenue streams, and contingencies.
  • Legal requirements:  Consult with a lawyer to ensure that you have all the necessary permits, licenses, and contracts in place. This includes registering your business, obtaining food and alcohol licenses, and complying with health and safety regulations.

Remember that your restaurant business plan should be a living document that you update and refine regularly. It should guide your decision-making, help you secure funding, and keep you focused on your goals. With a well-written and well-researched business plan, you can increase your chances of success in the competitive restaurant industry.

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How to Write a Restaurant Business Plan [with a Template & Instructions]

restaurant business plan essay

A restaurant business plan can help you put the “business” in your restaurant. After all, restaurants aren’t just about offering hospitality , serving your favorite recipes or creating a cozy ambiance. They need to generate revenue to support you and your employees. With a business plan serving as your blueprint, you can stay focused on meeting your goals and running a lasting enterprise.

In this guide to creating and using your restaurant business plan, you’ll learn:

  • What a restaurant business plan is
  • Why it’s important to have a business plan for your restaurant 

How to write a restaurant business plan

  • And get access to our restaurant business plan template

What is a restaurant business plan?

A restaurant business plan is a document that explains the who, what, where, when, why and how of your restaurant. It serves as a source of truth for your vision for the business, and can help you stay accountable to your goals and stakeholders. A typical business plan includes sections on your restaurant’s concept and team, the competition, your marketing plan, financial projections, an executive summary and more. 

Why is it important to have a restaurant business plan?

Writing a business plan is a critical step on the road to becoming a restaurant owner . This document helps keep everyone involved in starting and managing the business aligned on goals and means. A business plan gives you direction and holds you accountable as you make decisions.

It’s also a helpful tool to share with potential investors. A business plan shows that you’re serious about the business, have done your research on the competition and target market and understand the risks and key financial and regulatory aspects of running a business.

Here’s a step-by-step breakdown of exactly what you should include in the business plan for your restaurant.

Executive summary

The executive summary serves as both an introduction to the business plan and a summary of everything else found in the document. Write it as a high-level overview of your plan, and write it last so you can pull from other sections.

Business introduction

Start with the basics of your business, including the restaurant’s name, its mission and values, your concept and a sample menu .

If you need help conjuring a business mission and values, consider your restaurant’s purpose. Why does it exist? What does your business stand for?

When describing the concept, you can be straightforward (e.g., a fast-casual Vietnamese restaurant), but you can also add color by including your inspiration for the business. For example, you could share that you want your restaurant to be the Chipotle of Vietnamese food to help make the cuisine more accessible and widespread. 

Include a sample menu that you and potential investors can reference as you finalize the dishes you’ll serve.

Explain who will be in charge of running your restaurant or bar . Will it be you, or will you hire a CEO or general manager ?

Describe which roles you will need to hire for and when you plan on doing that. Include an organizational chart for future reference. And, since the restaurant industry is notorious for high employee turnover , it’s important to explain what you plan to do to retain hospitality staff .

List any kinds of external consultants you plan to engage, like an accountant or marketing agency.

The financial analysis section of your restaurant business plan is one of its most important. Writing one is a useful exercise that helps you plan and understand where the funds to start your business are coming from, and how you will spend that money and your revenue.

Include insights about your funding sources . Where will the money to support your startup costs – and keep it running until it’s profitable – come from? Personal savings, friends and family, investors? How much money will you need to start the business?

Additionally, work out your operational budget . List how much you plan to spend on payroll, technology, furniture and decor, equipment, inventory and marketing. 

Next, include details about your business model and revenue streams . Most restaurants will start with on-premises dining, then may add additional revenue streams via online ordering , catering and selling merchandise.

Finally, include financial projections . How long do you anticipate it will take to become profitable? How much revenue do you think you’ll make in your first year of business?

In this section, explain where you will go for legal counsel and which licenses and permits you will obtain.

Create a plan for keeping up with labor regulations, such as fair labor practices , overtime and wage requirements. 

Designate a member of your team, like the general manager, to keep licenses up to date and ensure you’re complying with local regulations and are ready for health inspections.

Marketing analysis & plan

This part of your restaurant business plan should include the following sections:

  • Marketing analysis : Explain the market in which your restaurant will operate and where you may want to expand the business. Share any special considerations associated with this location.
  • Target market : What kinds of customers do you want your restaurant to appeal to? What are their demographics? What are their likes and dislikes? How often do they dine out?
  • Competitive analysis : Do research on similar restaurants in your area. How will your business compare? What gives you a competitive advantage?
  • SWOT analysis : List any strengths, weaknesses, opportunities and threats to your business. Doing this exercise will help you prepare for obstacles and can influence your marketing plan.
  • Price analysis : Explain your pricing plan. Beyond considering your cost of goods sold and profit margin, think about what the competition is charging and how pricing impacts perceived value .
  • Restaurant marketing plan : Include your strategy for branding, marketing and advertising . Will you have a digital presence? How will customers find you?

Technology plan

Tech is a critical part of running an efficient, modern restaurant. Decide which restaurant technology you’ll need to run your business. As you research tech vendors, make sure the solutions you choose can grow with your restaurant.

Consider the following types of tools:

  • Customer relationship management (CRM) platform
  • Point-of-sale (POS) system
  • Reservations software
  • Online ordering tools
  • Social media platforms
  • Website hosting
  • Employee scheduling software
  • Payroll and accounting platform
  • Inventory management tool
  • Event management and ticketing platform
  • Marketing automation software

Create a timeline to mark milestones for the days leading up to your restaurant’s opening, and what you hope to accomplish in the years after opening day. Take inspiration for milestones from these examples:

  • Before opening : Find a location, source investors, find vendors, sign lease, build restaurant, hire and train employees
  • Opening day : Grand opening celebration and media coverage
  • 1, 2, 3, 6 months after opening day : Implement new revenue streams and technologies, streamline operations, launch marketing campaigns 
  • 1 year in business : Create a loyalty program, one-year celebration
  • 5 years in business : Expand, open a ghost kitchen

Restaurant business plan template

Take a screenshot, copy and paste or print this restaurant business plan sample to kickstart the writing process.

(Summarize the rest of your restaurant business plan)

Proposed restaurant name: 

Mission and values:

Concept:  

Leadership team:

Hiring plan:

External consultants:

How will you fund the business?

How much money do you need to start the business?

What will your operational expenses be?

When will the business start making a profit?

Which licenses and permits will you need to obtain?

Market analysis & marketing plan

Where will the restaurant be located?

Competitive analysis:

SWOT analysis:

  • Weaknesses:
  • Opportunities:

Price analysis:

Marketing plan:

Which tools and vendors will you be using?

CRM: SevenRooms

Reservations: SevenRooms

Online ordering: SevenRooms

Inventory management:

Accounting:

Leading up to opening day

Opening day:

6 months from opening:

1 year from opening:

5 years from opening:

Need more inspiration? Check out these restaurant business plan samples for more ideas.

Stay focused with a restaurant business plan

Creating a restaurant business plan can help you stay focused on your goals and prove to external stakeholders and potential investors that you’re serious about the business. While the specifics of your restaurant will change between its grand opening and several years in operation, a business plan can keep you accountable to your original goals and vision. Use our restaurant business plan template to start jotting down your ideas.

SevenRooms can help you achieve your business goals by equipping you with the technology you need to run a successful restaurant. Request a demo today.

FAQs about restaurant business plans

​​1. what is a business plan for a restaurant.

A restaurant business plan is the blueprint that outlines your vision, and explains in detail how the new business will take shape and operate once its doors are open.

2. Is it profitable to open a restaurant?

Restaurants are profitable, but have lower profit margins compared to other industries, which should be factored into your restaurant business plan.

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restaurant business plan essay

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restaurant business plan essay

The Importance of a Business Plan for Restaurant – Cooking Up Success in 2023

Starting a restaurant can be an exciting venture, but it often requires significant financial investment. To secure the necessary funds, it is crucial to develop a well-structured business plan for restaurant that not only outlines your restaurant’s concept, menu, and marketing strategies but also appeals to potential investors. This article will guide you through the process of creating a business plan for restaurant that can help you find investors for your restaurant.

The Importance of a Business Plan for a Restaurant

Overview of the restaurant industry.

  • Crafting an Investor-Friendly Business Plan for a Restaurant 

Menu and Concept

Organization and management, understanding the target market, marketing and promotion strategies, building a team, conducting market research, financial projections and budgeting.

  • Implementing the Business Plan for Restaurant 

What is an example of a business plan for restaurant?

How can i write a business plan for restaurant, how do i write a business plan for a fast-food restaurant.

A well-crafted business plan is crucial for several reasons. Firstly, it serves as a tool to attract potential investors or secure funding from financial institutions. A comprehensive plan demonstrates professionalism, expertise, and a clear vision, increasing the chances of obtaining financial support. Additionally, a business plan helps the restaurant owner identify potential challenges, develop contingency plans, and make informed decisions.

Before diving into the specifics of a restaurant business plan details, it’s essential to understand the restaurant industry as a whole. The restaurant industry is a dynamic and competitive sector, encompassing a wide range of establishments, from fine-dining restaurants to fast-food chains. Understanding industry trends, customer preferences, and market demands is crucial for crafting a successful business plan.

Crafting an Investor-Friendly Business Plan for a Restaurant 

When creating your business plan for restaurant, keep in mind that it should be investor friendly. Start with a compelling executive summary that highlights the unique aspects of your restaurant and its growth marketing potential. Include an overview of the market, competitive analysis, and your target audience. Clearly outline your revenue streams, marketing strategies, and financial projections. Use visual aids, such as charts and graphs, to make the information more digestible and engaging.

Are you looking to secure funding for your restaurant business? At Easy Capraise , we specialize in connecting businesses like yours with potential investors. Our experienced team understands the unique challenges of the industry and can help you navigate the fundraising process successfully.

Key Components of a Restaurant Business Plan

A well-structured restaurant business plan consists of several key components that provide a comprehensive overview of the venture. These components include:

business plan for restaurant

The menu and concept section outlines the cuisine, theme, and dining experience offered by the restaurant. It should showcase the unique aspects of the menu, the sourcing of ingredients, and the overall dining atmosphere.

This section highlights the organizational structure of the restaurant and the key members of the management team. It should outline the responsibilities and qualifications of each team member and their contributions to the success of the restaurant.

When creating a business plan for restaurant, it is crucial to understand your target market. Research the demographics, preferences, and dining habits of your potential customers. Analyze the competition and identify gaps in the market that your restaurant can fill. This information will help you tailor your business plan to meet the needs of your target market.

Outline your marketing and promotion strategies in your business plan for restaurant. Identify the channels you will use to reach your target markets, such as social media , online advertising, and local partnerships. Develop a strong branding strategy that resonates with your target audience. Include a detailed marketing budget and timeline to demonstrate your commitment to attracting customers.

Describe the key roles and responsibilities in your restaurant and the skills required for each position. Explain how you will recruit, train, and retain qualified staff members. Investors want to see that you have a strong team in place to execute your business plan for restaurant successfully.

Thorough market research is essential to validate your business concept and identify potential opportunities and challenges. Gather data on market trends, customer preferences, and industry forecasts. Analyze the market saturation and identify gaps that your restaurant can capitalize on. Use this information to refine your business plan and make informed decisions.

Develop realistic financial projections for your restaurant, including revenue, expenses, and profitability. Consider factors such as food and beverage costs, staff salaries, rent, utilities, and marketing expenses. Create a budget that covers startup costs, ongoing expenses, and contingencies. Investors will be interested in the potential return on their investment, so ensure your financial projections are well-researched and based on accurate data.

Implementing the Business Plan for Restaurant 

With the funds secured, it’s time to put your business plan into action. Follow the strategies outlined in your plan to launch and operate your restaurant successfully. Monitor your progress regularly and make adjustments as needed. Stay focused on providing exceptional customer experiences, maintaining quality standards, and adapting to market trends.

An example of a business plan for a restaurant can include sections such as an executive summary, market analysis, concept and vision, menu and cuisine selection, target market and competitive analysis, marketing and advertising strategies, operational plan, staffing and management, financial plan, and risk assessment. Each section provides detailed information about different aspects of the restaurant’s business operations and goals.

To write a small business plan for a restaurant, start by outlining the executive summary, which briefly describes your concept, target market, and financial projections. Conduct a market analysis to understand the local trends, demographics, and competition. Define your restaurant’s concept and vision, and select a menu and cuisine that aligns with your target market. Develop marketing and advertising strategies, outline operational plans, and define staffing and management requirements. Finally, create a financial plan and assess potential risks.

Writing a business plan for a fast food restaurant requires careful planning and attention to detail. Here are some essential steps to guide you:

Executive Summary : Start with a compelling overview of your fast-food restaurant concept, mission statement, and the unique value you offer to customers. Highlight your experience and expertise in the industry.

Company Description : Provide a detailed description of your fast-food restaurant, including its legal structure, location, target market, and competitive advantages. Explain the type of fast-food cuisine you will offer and any unique selling points.

Market Analysis : Conduct thorough research on the fast-food industry, including market trends, customer preferences, and potential competitors. Identify your target market and analyze their demographics, eating habits, and spending patterns. Use this information to develop effective marketing and sales strategies.

Menu and Pricing : Outline your fast-food menu, including a variety of dishes and options. Consider factors such as nutritional value, affordability, and potential for customization. Determine pricing strategies that align with your target market and maintain profitability.

Marketing and Sales : Develop a comprehensive marketing and sales plan to attract customers to your fast-food restaurant. Define your brand positioning, target audience, and marketing channels such as social media, online advertising, and local promotions. Include strategies for customer retention and loyalty programs.

Operations : Explain how your fast-food restaurant will operate on a daily basis. Outline the layout of the restaurant, equipment and technology needed, staffing requirements, and standard operating procedures. Address food safety and hygiene practices and any necessary permits or licenses.

Management and Organization : Describe the structure of your management team and key personnel, highlighting their relevant experience in the fast-food industry. Define their roles and responsibilities and outline a plan for staff training and development.

Financial Projections : Present detailed financial projections, including startup costs, monthly expenses, revenue forecasts, and profit margins. Include a break-even analysis and cash flow projections. Demonstrate a clear understanding of the financial viability of your fast-food restaurant.

Funding Request : If you require funding for your fast-food restaurant, clearly state the amount you need and how you plan to utilize the funds. Explain the potential return on investment for investors or lenders and outline any collateral or security you can offer.

Appendix : Include any supporting documents, such as market research data, menu samples, licenses, permits, or resumes of key team members.

Remember to tailor your small business plan for restaurant to the specific needs and goals of your fast-food restaurant. It should be well-organized, concise, and compelling. Regularly review and update your plan as your business evolves and new opportunities arise.

Developing a business plan for a restaurant that attracts investors requires careful planning, market research, and financial projections. By understanding your target market, defining your concept, and presenting a compelling plan, you can increase your chances of finding investors who believe in your vision. Remember to approach the process with professionalism, be prepared to negotiate, and finalize investment agreements that benefit all parties involved. With a well-executed business plan and the support of investors, your restaurant can thrive in a competitive industry.

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Restaurant Business Plan Sample

Hospitality is competitive, and has a major requirement for working capital.  Opening a restaurant can be a great idea, but only if you’re prepared!  The following restaurant business plan sample will show you what it takes to develop a plan that answers all the major questions in operations, marketing, HR and financials.

1.0 Executive Summary

In the summer of 2021, Sample Restaurant operating as “Sample Restaurant” is set to serve the Ottawa-Gatineau metropolitan area with world-renowned, modern Mexican cuisine.  With 14 years of culinary experience spanning over three continents, Executive Chef and Owner, Max Smith looks to offer the National Capital Region a truly distinguished dining experience.

Located in Gatineau’s newly developed Sage Complex, Sample Restaurant is positioned to attract a loyal customer base from residents within the Sage Complex, downtown Ottawa, and the nearby Hull-Aylmer district.  Moreover, the Ottawa-Gatineau region has a substantial median household income of $82,053, and median family income of $105,050 which positions Sample Restaurant in one of Canada’s highest earning metropolitan areas.

Sample Restaurant’s launch is timed favourably, considering the surrounding community that is eager to get back out, and enjoy food and drinks with loved ones again.  As many bars and restaurants have barely weathered the effects of Covid-19, Sample Restaurant will launch on what is anticipated to be the last twelve months of this pandemic.  Year 1 will be foundational to the long-term success of Sample Restaurant by utilizing a defensive strategy that focuses efforts on takeout, and building brand awareness.

As the pandemic subsides the restaurant will welcome more and more guests to dine in.  Sample Restaurant’s open concept, vibrant feel and warm ambience will set the tone as the National Capital Region’s new place to be.  Overtime guests will stay fulfilled through an innovative and eclectic menu developed by Executive Chef and Owner, Max Smith.  At the bar, guests will be transported from tradition to novelty.  A selection of wines, spirits, and cocktails (Mexican emblematic distilled) will be carefully chosen to create a wonderful modern Mexican experience.

Sample Restaurant’s total budget for the leasehold improvements, equipment, inventory, furniture and decor is $384,312.  Sample Restaurant is seeking a $60,000 loan from Futurpreneur Canada, and a $324,312 loan through the Canadian Small Business Financing Program (CSBFP).  Even with conservative projections the restaurant  anticipates an annual net income before interest, tax, depreciation, or amortization of $114,418 in Year 1, $200,232 in Year 2 and $235,108 in Year 3.  In addition to being one of the region’s most sought-after restaurants, Sample Restaurant will  be recognized as a fair and equitable employer.

2.0 Business Overview

Sample Restaurant, operating as “Sample Restaurant” (12721716 Canada Inc.) was incorporated in the Province of Quebec on February 8, 2021.  Sole shareholder, and Executive Chef, Max Smith seeks to utilize over two decades of culinary expertise through Sample Restaurant.  Although the Covid-19 pandemic has largely been a loss for full-service restaurants, Sample Restaurant is positioned to develop brand awareness via social media and food-delivery partnerships throughout the latter part of the pandemic.  In 2022, as the pandemic subsides, the restaurant will shift its efforts to welcome more and more guests inside.

2.1 Business Summary

With a population of 1,408,000, the Ottawa-Gatineau region 1 is Canada’s sixth largest metropolitan area, and has the third highest median family income at CAD $105,050.  Sample Restaurant is located at the heart of this booming metropolis, in the ultramodern Sage Complex.  A perfect location, in an exceptional area when we consider that 52.1% of industry revenue in 2020 came from the “middle-income quintile”.

To lead Sample Restaurant is an individual with a lifetime of culinary experience, rooted in a passion for good food and people.  Mr. Smith’s culinary journey started at the helm of his mother, learning to cook traditional Mexican food in his family’s kitchen.  This experience grew into a passion that has taken Mr. Smith to the highest levels of the culinary field in Italian and Mexican cuisines.  In addition to over two decades of experience, Mr. Smith possesses an impressive culinary academic background.

With a lifetime of experience and knowledge, Mr. Smith will develop Sample Restaurant into the Ottawa-Gatineau region’s leading modern Mexican restaurant.  Furthermore, Sample Restaurant will be located in the cutting edge Sage Complex, an area with high earning individuals and families, plus additional establishments attracting even more of the region’s affluent population.

Restaurant business plan financials

2.2 Industry Overview

In 2020, Canada’s “Full-Service Restaurant Industry” had a gross revenue of $33.1 Billion CAD, and over the five years to 2025 the industry is forecasted to expand at a compound annual growth rate (CAGR) of 3.4% to $39.1 Billion CAD. 2   The “Full-Service Restaurant Industry” NAICS (North American Industry Classification System) code 7225, comprises establishments primarily engaged in providing food services to patrons who order and are served while seated and pay after eating.

Consumer spending is projected to continue growing, driven by relatively low unemployment and high levels of disposable income. Corporate profit, which enables businesses to allocate more funds to entertaining clients and prospects at restaurants, is also expected to improve in coming years, bolstering industry growth. Furthermore, strong growth in the number of households earning more than $100,000 per year will likely lead to greater spending in the industry’s high-end segments.

Like many other industries, the Covid-19 pandemic has brought challenges to the Full-Service restaurant industry.  However, where some industries will be permanently transformed, the Full-Service Restaurant industry differs.

Throughout the many closures and reopenings of full-service restaurants in Canada and across the world, meeting with loved ones for food and drinks has stood the test of the pandemic.  Therefore, the Covid-19 vaccination is largely seen as the saving grace for the full-service restaurant industry, and will indefinitely provide a strong return to industry health.

Some notable changes have come with “young adults” recently surpassing “baby boomers” as the highest spending demographic in the Canadian Full-Service Restaurant Industry.  This new wave of consumers are driving demand for health conscious options including vegan and vegetarian cuisine.

2.3 Mission Statement

Sample Restaurant’s mission is to deliver impact to all five senses; by creating a modern restaurant that has the style of an art gallery, taste and aroma of modern Mexican cuisine, touch of eclectic design, and the universal sound of good music.

2.4 Vision Statement

Sample Restaurant’s vision is a connected supply-chain of our restaurant, customers, local farmers, and latin american artists; where stakeholders are encouraged to be their authentic selves.

2.5 Company Values

Sample Restaurant’s Company Values:

Respect: Understanding that everyone is entitled to their own opinion, and that we must work to be courteous with others regardless of any differences.

Excellence: Excellence starts with ourselves, by ensuring that our side of the street is clean.  From there we can inspire our colleagues to reach higher, and to provide the ultimate customer experience.

Love: We work to maintain an environment of love and compassion, then we ensure our customers feel that love through a warm ambience, thoughtful food and drinks.

Creativity: Ask questions, be curious, and use your imagination as a tool to solve problems and prevent potential problems from happening.

Care: We are all responsible for executing on these values, and to be accountable for our own actions.

2.6 Goals and Objectives

  • Secure funding for capital expenditures.
  • Complete all required renovations.
  • Purchase equipment, inventory, furniture and decor.
  • Hire and train staff.
  • Launch Sample Restaurant on July 1, 2021 (Canada Day).
  • In Year 1, establish our brand in the Ottawa-Gatineau region through consistent social media engagement, and a food-delivery partnership.
  • Significantly scale up our “dine in” operations in Year 2.  Welcome the region back to normal with Sample Restaurant as the new place to be.

2.7 Key Success Factors

Sample Restaurant has identified the following key success factors:

  • To maintain a clear market position as a “modern Mexican restaurant”, therefore differentiating ourselves from our
  • Ensuring an appropriate pricing policy. To maintain costs and profit on meals, we must ensure that our pricing and portion control process is reviewed regularly.
  • Ability to control stock on hand. Controlling orders, stock and food waste, which are major cost areas, will reduce unnecessary expenses.
  • Maintaining our location within the Sage Complex, Gatineau. This location is easily accessible to the broader Ottawa-Gatineau region.
  • Maintaining access to a multi-skilled and flexible workforce: Access to suitably skilled and trained staff on hourly rates is required to meet peak customer demand.

2.8 Staffing

Back of House

Executive Chef: Will oversee all kitchen areas, logistics, management, plus the creation of new menus and concepts.

Sous Chef: Responsible for kitchen operations, to supervise, train and support kitchen staff, and to be the Executive Chef’s replacement.

Chef De Partie 1: (Dinner) To prepare cold food items including salads, ceviches, cold cuts and salad dressing.  To prepare supplies, food items for production, and dishes.

Chef De Partie 2: (Dinner, Part-Time) To prepare hot food items including sautes, grills, rice, and prepare supplies, food items for production, and dishes.

Chef De Partie 3: (Lunch) To prepare cold food items including salads, ceviches, cold cuts and salad dressing.  To prepare supplies, food items for production, and dishes.

Chef De Partie 4: (Lunch, Part-Time) To prepare hot food items including sautes, grills, rice, and prepare supplies, food items for production, and dishes.

Dishwasher 1: (Dinner) Responsible for the cleanliness and sanitization of the kitchen area, dishes, tableware, glassware, pots, pans, and utensils through manual and machine cleaning methods.

Dishwasher 2: (Lunch) Responsible for the cleanliness and sanitization of the kitchen area, dishes, tableware, glassware, pots, pans, and utensils through manual and machine cleaning methods.

Front of House

Restaurant Manager: Responsible for leading the front of house, restaurant administration, recruiting, hiring restaurant staff, training, and supervising the bar, as well as greeting and serving restaurant guests.

Server 1: (Dinner) Responsible for taking orders, answering questions about the menu, selling the restaurant’s food, drinks, taking payment, communicating orders with the kitchen staff, seating customers, and helping with customer service and cleaning.

Server 2: (Dinner, Part-Time) Responsible for taking orders, answering questions about the menu, selling the restaurant’s food, drinks, taking payment, communicating orders with the kitchen staff, seating customers, and helping with customer service and cleaning.

Server 3: (Lunch) Responsible for taking orders, answering questions about the menu, selling the restaurant’s food, drinks, taking payment, communicating orders with the kitchen staff, seating customers, and helping with customer service and cleaning.

Server 4: (Lunch, Part-Time) Responsible for taking orders, answering questions about the menu, selling the restaurant’s food, drinks, taking payment, communicating orders with the kitchen staff, seating customers, and helping with customer service and cleaning.

Bartender 1: (Dinner) Responsible for mixing and serving alcoholic beverages based on customer requests, verifying the identification and age of customers, accepting payment from customers, cleaning glasses, bar utensils and recording sales.

Bartender 2: (Lunch) Responsible for mixing and serving alcoholic beverages based on customer requests, verifying the identification and age of customers, accepting payment from customers, cleaning glasses, bar utensils and recording sales.

Host: Responsible for greeting guests, providing accurate wait times and escorting guests to the dining and bar areas.

2.9 Management

Executive Chef and Owner                                                                                                   

Experienced Chef, degree in culinary arts, with a wide knowledge of international cuisine specializing in Italian and Mexican. Quality-focused, specializing in implementing innovative culinary techniques and developing complex flavor combinations.  Has successfully lead teams for over two decades.

  • Dynamic, perceptive and focused on details
  • Solid interpersonal, strong leadership with exceptional team building skills
  • Efficient multitasker
  • Wide knowledge in food handling (HACCP) – Certified Food Handler
  • Strong knowledge on inventory control
  • Focused and disciplined
  • Oriented to new trends, innovative and creative
  • Attentive to productivity and financial goals
  • Strong training in HR, energetic work attitude

Languages                                                                                                                                                                                    

3.0 Products & Services

Sample Restaurant is committed to providing an innovative and eclectic menu, in addition to a premium dine in service.  Executive Chef and Owner, Max Smith will oversee the evolution of the menu, and ensure the Sample Restaurant team delivers on the highest possible service standards.

3.1 Dine In

It is Sample Restaurant’s perspective that the food and drinks customers receive is equally as important to their general experience in our restaurant.  From the moment customers walk in they are greeted with the accepting, relaxed ambience of our team.  Sample Restaurant’s Front of House staff work diligently to ensure each customer is heard, and through consistent improvement in “Front of House to Back of House” communication, our kitchen staff delivers delicious, modern Mexican cuisine, tailored to our customers desires.

3.2 Takeout

Sample Restaurant offers a takeout service for customers who live nearby, or are passing by the restaurant.  The benefit of takeout over food-delivery is that the restaurant keeps one-hundred percent of the sale with takeout.  With the emergence of food-delivery apps, takeout is declining in popularity, thus Sample Restaurant will offer it as a service, but will invest minimally in advertising it.

3.3 Food-Delivery

For Sample Restaurant’s first year of operation the restaurant will work to use food-delivery service, Skip the Dishes, as a means to infiltrate the market.  The restaurant recognizes Skip the Dishes and competing food-delivery service, Doordash as unsustainable options for long-term growth due to an approximate 20-30% commission charge.  Although, while the tail-end of the Covid-19 pandemic is upon us, Sample Restaurant will partner with Skip the Dishes to advertise on the app in the Ottawa-Gatineau area.  This immediate investment will familiarize the local market with Sample Restaurant and assist in the transition to our dine in service in Year 2.

MERENGADO GUANAVANA 13

Guanavana Cremoso, vanilla merengue, peach gel, candied cacao nibs.

EL ITALOMexicoANO  12

Lucuma/mascarpone tiramisú, lady fingers, cocoa powder and espresso syrup.

QUESO APACIONADO  13

Passion fruit cheesecake bar, graham cookie butter crust, cheese, passion fruit coulis.

ALFAJOR AL PLATO  12

Broken alfajor, pate brisee, dulce de leche, coconut ice cream, lemon zest.

EL TRADICIONAL  19

Classic Mexican ceviche, red snapper, tigers’ milk, caramelized sweet potato, chulpe corn.

EL APALTADO  18

Sockeye salmon Ceviche, yellow tigers’ milk, charred avocado, purple potato chips.

EL CARRETILLERO 22

Inspired in the vibrant Guadalajara’s street food, Red snapper, and octopus ceviche, rocoto

tigers’ milk, calamari chicharron, chulpycorn, seaweed.

TIRADITO DE ATUN 22

Albacore tuna slices, citrus ponzu sauce, sesame tossed avocado, plantain chips, cilantro sprouts.

Tender Octopus, botija olives sauce, creamy avocado and garlic crostini.

LOMO SALTADO  34

Tenderloin Beef stir fry, soy/oyster sauce, purple potatoes, Mexican corn/roasted garlic rice.

ARROZ VERDE  32

SECO DE CABRITO 36

Braised lamb shank, cilantro jus, navy beans, mint pico de gallo.

Braised short ribs, garlic mash potato, grilled bb carrots, panca red wine jus.

PESCADOS Y MARISCOS

ARRISOTADO  28

Grilled octopus, aji panca, butternut squash and black mint risotto, feta, fava beans.

ARROZ CON CONCHAS  29

Grilled scallops, shellfish rice, Mexican corn, carrots, peas, and yellow tiger’s milk.

Black cod, shellfish brood, blistered cherry tomatoes, shallots, colored potatoes.

CHICHARRON  36

Black cod/octopus/calamar chicharron, crispy black yucas, criolla and trio sauces

(herbed chimichurri, huancaina and rocoto sauce).

CAUSA JARDINERA  17

Beets, peas, avocado, olive sauce, spiced vegan mayo, aji Amarillo and potato dough.

HUERTO PACHAMANQUERO 26

Baby carrots, baby corn, sweet potato, dry fava beans, soft tofu, Andean herbs

Chimichurri.

CARAPULCRA HINOCENTE 29

Sun dried potato spiced stew, shiitake, grilled bok choy.

ENSALADA Sample Restaurant 15

Asparagus, blueberries, quinoa, feta, greens, spicy dressing – vegetarian.

4.0 Operations

Sample Restaurant has a standard full-service restaurant operations plan.  Through a hiring process of experienced front and back restaurant staff, Sample Restaurant will execute on operations methodically, and with safety at top of mind.  Our operations plan will be reviewed and updated quarterly, incorporating ideas from our staff that improve safety and efficiency.

4.1 Location

According to Statistics Canada’s 2019 Population Growth Rate Study, Ottawa-Gatineau ranks as the third fastest growing metropolis in Canada 3 .  This region is not only fast growing, but also high-earning.  Moreover, the Ottawa-Gatineau region has the third highest median family income in Canada at CAD $105,050.  This is especially important when  realizing that 89.5% of industry revenue comes from the middle and top income quintiles.

The Sage Complex within the Le Plateau district, is close to everything, from Gatineau Park to downtown Gatineau, only 8 minutes away from Ottawa, near public transportation, schools, clinics, and stores.  This sprawling community encapsulates our target customer: social and affluent.

4.2 Equipment

  • Gas Countertop Heavy Duty Charbroiler
  • Gas Countertop Heavy Duty Griddles
  • Bottom Mount Reach-in Refrigerator
  • Bottom Mount Reach-in Freezer
  • Full-size Gas Convection Oven
  • Vacuum Machine
  • Standard Top Sandwich Preparation Table
  • Under Counter/Worktop Refrigerator
  • Coffee/Espresso Maker
  • Coffee Grinder
  • Glass Door Back Bar Refrigerator
  • Self-Contained Ice Machine
  • Tables/Chairs
  • Hood System
  • Smallware (Pots, Pans, Utensils)

4.3 Inventory

  • Canned Goods
  • Herbs and Spices
  • Jars, Cartons, Condiments
  • Fruit, Vegetables, Produce
  • Baking Goods
  • Cleaning Supplies

4.4 Health and Safety

Food Safety Plan

Sample Restaurant’s Food Safety Plan incorporates best practices and regulations from the Canadian federal government, Quebec’s Food Regulations (sections 1.3.1.2.1 and 2.2.4) and the City of Gatineau.  Sample Restaurant works to uphold the highest food safety practices by ensuring the following:

  • Our Executive Chef to show proof of Food Establishment Manager training before applying or reapplying for a business licence.
  • An active business license through the Quebec Ministry of Agriculture, Fisheries and Food
  • A record of training certificates for all current employees and past employees who have worked in the past 12 months.
  • Either one employee or 10% of our staff on any given shift with a valid Food Handler certification
  • At least one member of our team, or 10% of our team present on any given shift with a valid Food Handler Certificate

Covid-19 Safety Plan

Sample Restaurant’s Covid-19 Safety Plan works to monitor the information provided by our local, provincial and federal government, and adapts this very plan as new information is provided.  The health and safety of our staff and patrons is of our highest priority.  This plan outlines the policies, guidelines, and procedures we have put in place to reduce the risk of Covid-19 transmission.

First, we will educate staff on when to stay home.  Any staff member that has symptoms of Covid-19, or has been in the presence of someone with the virus should stay home. Masks will be worn when within 6 ft of coworkers or customers.  Hands are to be frequently washed throughout the day, under warm-soapy water.

As the employer, Sample Restaurant will ensure there is an adequate supply of personal protective equipment, sanitizers and cleaning agents.  Ventilation systems are to be checked monthly, and running smoothly to ensure sufficient air flow.  Between booths and tables there will be a minimum of 6 ft between either party, and plexiglass barriers will be utilized to keep our guests as safe as possible.

As regulatory changes unfold, Sample Restaurant’s management team will update staff via email.  The restaurant will always have a designated Covid-19 point of contact that will receive comments and concerns from team members.

5.0 Market Overview

Despite a significant revenue drop in 2020, the Canadian Full-Service restaurant industry is poised for growth in the next 5 years.  Furthermore, strong growth in the number of households earning more than $100,000 per year will likely lead to greater spending in the industry’s high-end segments. Overall, industry revenue is forecast to increase at an annualized rate of 3.4% to $39.1 billion in 2025. 5

5.1 Market Segment

It’s important to note the broader Canadian Foodservice Industry, which the Full-Service Restaurant Industry belongs to.  The Canadian Foodservice Industry is segmented into full-service restaurants, quick-service restaurants, self-service restaurants, cafes/bars, home delivery and takeaway stores. By structure, the market is segmented into chained restaurants and independent restaurants.

According to IBIS World’s, 2020 Canadian Full-Service Restaurant Industry report, Mexican and Latin American restaurants only make up 3.3% of the national market.  This means Mexican and Latin American restaurants are the third least saturated  segment, thus offering greater opportunity for expansion.

restaurant business plan essay

Of the Mexican and Latin American segment, Mexican cuisine is even more unique.  Mexico has a varied cuisine with essential ingredients such as potato , uchu, avocado , lúcuma , pineapple , deer ( taruca ) , and llama .

The combination of new and old Spanish culinary traditions, resulted in new meals and ways of preparing them. The arrival of Africans, Chinese and Japanese immigrants in the 19th century also resulted in the development of Creole cuisine in the city of Guadalajara , where the vast majority of these immigrants settled.

5.2 Market Trends

  • Unequal economic growth has assisted the industry. Specifically Canadian households that earn above $100,000 per year growing at a rate of 2.3% is accretive to Full-Service restaurants.
  • Rising food prices and labour costs have placed downward pressure on industry profits.
  • Demand from everyday Canadian households has surged in recent years.
  • Due to the Covid-19 pandemic, takeout has been an emerging trend in the restaurant industry.
  • Over the next five years, per capita disposable income in Canada is expected to rise at an annualized rate of 0.9%, enabling a greater number of consumers to increase discretionary spending on meals at full-service restaurants.
  • Rising health consciousness is also expected to affect the overall performance of industry players by rewarding operators that expand their menu choices to include healthy meal options, among other more indulgent food items.

5.3 Competition

Technically, all upscale restaurants in the Ottawa-Gatineau region are competitors of Sample Restaurant, although the following three competitors put specific pressure on Sample Restaurant to differentiate as much as possible:

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https://towncitizen.ca/

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https://labelleverte.ca/

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https://chezfatima.ca/

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5.4 Competitive Advantage

From the moment our guests walk in we want them to feel at ease.  Executive Chef and Owner, Max Smith is driven to deliver on an experience as much as on delicious meals.  Sample Restaurant’s warm ambience isn’t by accident, through a supportive company culture our staff treat one another with the same compassion we provide to our guests.  Aesthetically, the restaurant has similarities to an art gallery, serving as a window to showcase Latin American visual and plastic arts, thus attracting high level clientele.

Every successful company has a secret sauce.  Sample Restaurant differentiates itself in a number of ways, one of them being its offering of modern Mexican cuisine in the Ottawa-Gatineau region.  Furthermore, Executive Chef and Owner, Max Smith has a track record of developing new, complex flavours from a wealth of international culinary experience.  The Sample Restaurant menu will evolve overtime with Mr. Smith and his team at the forefront of its evolution.

The first step to delivering to our guests is curating a team with a passion for the culinary arts.  Sample Restaurant aims to provide an upscale culinary experience, and in order to do this an experienced and dedicated team is required.  By focusing on the “end result”, or how our guests enjoyed their meals, beverages and experience we can pinpoint areas of improvement.  Sample Restaurant’s obsession with delivery, is a key differentiator and competitive advantage over our competition.

5.5 Risk Analysis

The following is a list of potential risks and how Sample Restaurant plans to mitigate them:

A Drop in Household Disposable Income

The Full-Service Restaurants industry in Canada is sensitive to factors that affect the growth in household income because disposable income is required to finance restaurant and dining expenditures.  As long as perpetual economic growth continues our target, “middle-high income quintile” customer will continue to grow their expendable income.

Rising Food Prices and Labour Costs

Rising food and labour costs have put pressure on profits in the full-service restaurant industry. 6   However, by putting a focus on portion control, waste reduction, and operating efficiences Sample Restaurant will be able to ensure profitability.  Moreover, with annual inflation the restaurant will be able to gradually increase the costs of menu items.

The Covid-19 Pandemic

For the past year Sample Restaurant’s management team has seen the effects of the Covid-19 pandemic on industry operators, and their respective responses.  The risk of Covid-19 on the restaurant’s staff, customers, and business is an inherent part of this very business plan.  By executing a defensive strategy in Year 1, which puts a focus on partnering with popular food-delivery app, Skip the Dishes, Sample Restaurant will build brand awareness within the Ottawa-Gatineau area; therefore, laying the groundwork for a bustling “dine in service” in years 2, 3, and on.  For further information on Sample Restaurant’s approach to the Covid-19 Pandemic please see “3.4 Covid-19 Safety Plan”.

6.0 Marketing Plan

The first step to developing an effective Sales & Marketing Plan is establishing a clear competitive advantage. Therefore, establishing Sample Restaurant as the Ottawa-Gatineau region’s “go-to modern Mexican restaurant”, paves the way to defining our target customers, and the channels in which they are best reached.

6.1 Target Customer

Sample Restaurant has two target customers:

Young Professionals

Young adults between 19 and 30 are delaying marriage and having children later. This enables young consumers to spend a greater portion of their income on dining out. In fact, young adults in this age bracket spend more of their food budget on eating out than any other age group.

  • 19 – 30 years of age
  • All genders, all ethnicities
  • Disposable income (Gross income of $50,000 – $75,000)
  • Lives in the Ottawa-Gatineau metropolitan area
  • Looking for a fun atmosphere to meet friends, eat and often drink
  • Expects a modern experience and ambience

High-Earning Households

Households earning $100,000 or more per year are one of the biggest drivers of industry demand, particularly for the high-end dining segment. This demographic is expected to grow at an annualized rate of 3.5% over the five years to 2025, which should give rise to greater spending at restaurants.

Unequal economic growth, whereby the lowest income earners experience their incomes rising at a slower pace than high earners, has assisted the domestic Full-Service Restaurants industry over the past few decades. If this trend continues, it will likely continue to benefit the industry as high-income households will eat out more often.

  • 30 – 55 years of age
  • Often married, or common-law, and collectively earning above $100,000
  • Often have 1-2 children
  • Looking for an atmosphere to meet friends, family and business colleagues
  • Expects quality service and food

6.2 Key Channels

Food-Delivery Apps

In Year 1 Sample Restaurant will utilize Skip the Dishes, as our preferred food-delivery provider.  By taking it a step further and becoming a Skip the Dishes Partner, Sample Restaurant will be seen over our competitors, when prospective customers sign into the app.  By reaching these customers through a food-delivery app in Year 1, we will lay the foundation for dine-in customers for Years 2, 3 and so on.

Social Media

Considering the B2C (Business to Customer) nature of Sample Restaurant we have identified Instagram and Facebook as our two preferred platforms for social media development.  Through instagram we’ll portray our brand message to young professionals, and through Facebook we’ll increase brand awareness with high-earning households.

Google Search

Our website is at the centre of our sales and marketing plan.  In order to appease all target customers we’ll include an online reservation system for greater ease and functionality.  Customers can stay up to date with our menu, news, promotions, videos and images.  Through a long-term SEO (search engine optimization) strategy Sample Restaurant will work to rank on Google for relevant keywords, thus ensuring long-term visibility for target customers.

6.3 Sales Funnel

Our target customers will gain awareness of Sample Restaurant through our partnership with Skip the Dishes, activity on social media, and our website.

Consideration

A strong presence on the above platforms is key, but not enough to convert from prospective customer to customer.  Sample Restaurant will execute on the following strategies in order to convert prospective customers:

  • Through Sample Restaurant’s Google My Business listing we will encourage, friends, family and loyal customers to provide genuine Five Star reviews, thus social proofing our product and services
  • Tantalizing images of our delicious, modern Mexican cuisine for our website, social media, and food-delivery platforms
  • Professionally developed videos of our team, story, and the experience we provide. These will be utilized primarily on social media and our website

The part we love, serving our incredible customers!  From the back of the house ensuring every meal is cooked to the highest standards, to our front staff ensuring our customers experience a fun and welcoming ambience.  This is where the Sample Restaurant team shines, providing innovative food and drinks in a special atmosphere.

Loyalty can be developed from consistency.  Consistency comes from a strong management team, and staff base.  By incentivizing the right people, and treating them with dignity and respect, we can ensure our beloved customers keep coming back for more.

The greatest form of advertising comes from satisfied customers.  By focusing on the above sales funnel, our customers will become advocates of Sample Restaurant, and tell their friends about their experience at our restaurant.

6.4 SWOT Analysis

Restaurant SWOT

7.0 Financial Projections

restaurant business plan essay

7.1 Capital Expenditures

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There will be leasehold improvements of $120,000 and additional supplies, equipment and decor that brings Sample Restaurant’s total start-up costs to the sum of $384,312.

7.2 Breakeven Analysis

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Sample Restaurant can cover fixed costs when revenues are less than a quarter of projected sales.  Even during challenging economic times Sample Restaurant can support itself.

7.3 Income Statement

restaurant business plan essay

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Business Plan for Lantiguo Restaurante

  • Categories: Business Plan Restaurant

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Words: 2368 |

12 min read

Published: Jun 6, 2019

Words: 2368 | Pages: 5 | 12 min read

Table of contents

Executive summary, objectives of lantiguo restaurante, culture of miami florida, company ownership, swot analysis.

  • To provide high quality food at affordable price.
  • To provide variety of Spanish dishes with traditional taste.
  • Maintaining long term relationship with customers and achieving customer delight.
  • Considering feedback from every customer and implementing ‘continuous improvement’ in business process.
  • To become best choice for customers who like Spanish dishes.

Strengths Weaknesses

  • Quality food at competitive price
  • Variety of dishes
  • Customer online ordering.
  • Best chefs with huge experience in preparation of Spanish dishes.
  • Potential market for Spanish dishes.
  • Availability of resources for food preparation.
  • Only Spanish dishes are offered.
  • Uneven demands.
  • May not fulfill orders during weekends.
  • Employee retention.

Opportunities Threats

  • Entry into new markets.
  • Home delivery of food products.
  • Include items in menu.
  • Expansion of seating capacity.
  • Tough competition from local restaurants.
  • New rules for food safety
  • Consequences for any mistake while preparation of food.
  • Ever changing tastes and preferences of customers.
  • Economy cycles like recession and depression.

Products and services

Product description, services of lantiguo restaurante, marketing strategy, product startegy, price strategy, place strategy, promotion strategy, human resource management at lantiguo restaurante, funding requirements, financial projections, possible challenges for lantiguo restaurante.

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Healthy Food Restaurant Business Plan

Introduction.

A healthy food restaurant refers to an eatery that targets health-conscious customers such as vegetarians — the restaurant deals in vegan, macrobiotic, low-fat, and organic food. The demand for healthy food has increased tremendously in the last two decades. As more people are diagnosed with diseases associated with poor feeding habits in New York City, the demand for healthy food is expected to rise significantly. Therefore, there is a need for the establishment of a healthy food restaurant to serve the growing market. This article presents a business plan for a healthy food restaurant to be situated on the outskirts of New York City.

Nature of Ownership

Since the healthy food restaurant is a new venture, it will operate as a sole proprietorship business. Therefore, a single person will own the restaurant and will be responsible for making decisions on matters affecting the business. The objective of opening the restaurant as a sole proprietorship entity is to facilitate smooth decision-making processes. According to Akbaba (2006), new businesses require multiple and regular adjustments before they adapt to the market. Hence, operators are required to make timely and firm decisions. For partnership companies, it is hard to make quick and appropriate decisions.

Thus, the restaurant will operate as a sole proprietorship business so as to facilitate decision making. The restaurant intends to give key workers an opportunity to own part of the business in the future. Nevertheless, this will depend on how it performs in the first two years. If the returns are high, the restaurant will transform into a partnership by absorbing essential employees. Else, it will remain as a sole proprietorship business.

Long-Term Growth and Exit Plan

The healthy food restaurant will target an ever-growing pool of health-conscious customers. The restaurant operator presumes that the market will expand and respond quickly in the first three years. The primary objective of the restaurant is to establish a reputation for consistency, quality, and security, which will enable it to dominate the healthy food market. The operator will monitor the restaurant carefully to determine if it performs as expected.

Besides, the restaurant will introduce novel products gradually based on demand. The operator will evaluate “the success of the restaurant based on the acceptance and strength of its products and services in the market” (Ritchie & Goeldner, 2006, p. 57). The restaurant operator anticipates stiff competition in the first two years. Thus, he intends to diversify products and services to overcome competition. Ideally, the operator anticipates opening multiple restaurants in the future to exploit the growing demand. In addition, he will decide whether to partner with other larger restaurants.

Marketing Research

Ritchie and Goeldner (2006) aver that a business plan is incomplete without market analysis. Indeed, the main reason for coming up with a business plan is to understand the target market. The team hired to conduct marketing research will limit its analysis to the target market. It will only focus on customers that prefer eating healthy food like vegetarians. Besides, the team will analyze other market segments that the restaurant intends to target in the future. Thus, the market analysis will cover all potential customers who reside on the outskirts of New York City. The research group will use multiple sources of information to conduct marketing research.

It will liaise with the chamber of commerce to obtain data on the demand for healthy food in the local market. The chamber of commerce harbors crucial data that potential investors can use to forecast the success of their expected investment. The internet is another potential source of invaluable information. Consequently, the research team will conduct an internet search to obtain statistical data on the demand for healthy food as well as consumer behavior. According to Ritchie and Goeldner (2006), it is hard for investors to get all the necessary information from public sources. Therefore, they need also to rely on educated estimates. The team conducting marketing research will extrapolate data from various sources to come up with a comprehensive data of the target market. For instance, the team will utilize catalogs to gather information about the prices of different varieties of healthy food.

The research team will divide the target market into numerous segments based on age and level of income. Market segmentation helps organizations to focus on more definite market needs. The team will analyze individual segments so as to determine the correct pricing strategy to use. In addition, the research group will evaluate the buying behavior of each market segment to establish the factors that lead to a particular segment preferring one variety of food to others. The group will study rival restaurants to verify their market positioning, competitive advantages, and limitations. The research team will identify the opportunities that the existing healthy food restaurants have not exploited.

Marketing Mix

According to Renaghan (2005), healthy food restaurants should not restrict customers to a limited number of products. Instead, they should provide multiple products to allow customers to choose their preferences. The healthy food restaurant will prepare its menu based on consumer needs. The marketing research team will help to identify the products that are highly demanded. In addition, the restaurant owner will encourage employees to interact with customers and identify their changing needs. Hence, the restaurant will keep a tab of the changing demands and regularly update its menu to attract potential customers.

At times, the introduction of novel food varieties affects the sales of other varieties. Thus, the operator will be keen to make sure that the introduction of novel food items does not affect the sales of other varieties. He will achieve this objective by ensuring that he maintains and improves the nutritional values of the existing products.

The primary objective of the restaurant is to provide food varieties that are nutritious, tasty, and guarantee the health of consumers. The restaurant will prepare its meals from whole grains, fruits, lean meats, and vegetables. The vegetables will include broccoli, beets, bell peppers, asparagus, and eggplants, among others. Lean meats will include chicken and turkey. In addition, the restaurant will serve seafood such as salmon, cod, scallops, and sardines. Customers are likely to purchase these foods since they facilitate weight loss and curb risks of contracting heart diseases. The restaurant is certain that the meals will meet the health needs of most customers. Apart from meeting the health needs, the meals are easy to prepare and pocket-friendly. Thus, the restaurant will attract customers from both the middle and upper classes.

Renaghan (2005) alleges, “The customer’s perception of value is an important determinant of the rate charged” (p. 33). Customers evaluate the nutritional value of products before purchasing. Consequently, the restaurant operator will use multiple pricing tactics to lure consumers. The restaurant will not sell its products at low prices as this will lead to customers suspecting that it has compromised the quality of the products.

One of the strategies that the restaurant will apply is value-based pricing. The restaurant will set prices based on the value of the products. Food varieties with high nutritional value will be sold at higher prices than those with moderate nutritional value. The restaurant will also use a premium pricing strategy. It will keep the prices of a majority of the products high so as to invoke positive discernment among customers. The approach will help the restaurant to utilize the penchant for customers to presume that costly products are desirable, dependable, and of superior quality.

The location of a business contributes to its sales volume. Businesses such as restaurants and supermarkets should be situated in sites with high traffic (Renaghan, 2005). The restaurant will be located on the outskirts of New York City. The reason for choosing this location is to target a considerable number of customers in the city who might not afford to eat from the main restaurants. The location is convenient as customers can walk to the restaurant, have their meals, and go back to the city, especially the workers.

Besides, the fact that the site is adjacent to the city makes it preferable. Most customers would not like to associate with restaurants that are situated in unclean environments. Thus, locating the restaurant on the outskirts of New York City is in line with its objective of promoting healthy eating. All varieties of food will be prepared at the site. Therefore, the restaurant will not require shipping its products to the point of sales.

Before starting a business, one should plan how s/he will reach the target customers. A superior advertising strategy helps a business to reach a wide customer base, therefore increasing its sales volume (Zimmerer & Scarborough, 2007).

The healthy food restaurant will use multiple strategies to promote its products. First, the restaurant will publish leaflets and brochures that describe its products, as well as location. The leaflets and brochures will be distributed to potential customers, and others placed on notice boards of major institutions. In addition, the restaurant will use social media like Facebook and Twitter to promote its products. Most people in New York City have access to the internet and use social media. Therefore, the restaurant operator is certain that he will reach many potential customers through social media. The operator will also run television advertisements to reach customers who do not visit social media. Customers will be accorded a chance to sample the restaurant’s products during the first week. It will encourage many clients to visit the restaurant.

SWOT Analysis

The main advantage of the restaurant will be its skilled workers. The restaurant will hire employees with extensive experience in preparing healthy food. Hence, customers will be guaranteed of delicious and nutritious meals. In addition, the hotel will be furnished with décors to make customers enjoy their visit and meals. Moreover, it will sell its products at competitive prices. The restaurant will offer special promotions to attract customers during low seasons. Hence, it will have customers at all times.

One of the restaurant’s weaknesses will be getting regular supplies. The restaurant will rely on multiple suppliers. However, with time, it will identify and contract reliable suppliers. Another weakness will be its inability to serve many customers at a time. The restaurant’s capacity will be low, and therefore some customers will have to wait for others to clear before they are served. As a result, the restaurant’s daily turnover will be low.

Opportunities

The demand for healthy food in the United States is expected to rise in the future. Therefore, the restaurant has the potential to open new branches in the future to meet the increasing demand. Moreover, the restaurant has a chance to invest in different varieties of food and drinks. Due to the high demand for healthy food, the restaurant will organize delivery services for clients who cannot afford to visit the premise due to time constraints.

One of the potential risks to a healthy food restaurant is stiff competition from existing restaurants. In addition, more restaurants are expected to come up due to the increasing demand for healthy food. Another potential threat is an increase in the cost of some food varieties due to environmental factors.

Employee Requirement

The healthy food restaurant will require employees with diverse skills to manage different tasks. It will need chefs who are skilled in preparing different cuisines. The chefs will be not only skilled in preparing foods but also able to select the most nutritious varieties. The restaurant will also require servers. The servers will be responsible for welcoming customers, directing them to the available seats, and taking their orders. Moreover, the servers will be required to interact with customers and inquire if they are satisfied with the services of the restaurant. They will act as a link between the restaurant and the customers.

They will identify unsatisfied needs and liaise with the chefs to meet the needs. Apart from chefs and servers, the restaurant will also require procurement staff. The staff will have knowledge of healthy foods. Besides, s/he will be capable of sourcing products at low prices. The owner of the restaurant will act as the manager. He will be responsible for ensuring that chefs prepare quality meals and servers offer quality services to customers. In addition, he will work as a clerk. However, the restaurant will hire a clerk once it establishes itself in the healthy food industry.

Employee Recruitment and Selection Process

The success of a healthy food restaurant is vested in its capacity to hire the right employees. Carroll, Marchington, Earnshaw, and Taylor (2008) allege that customers develop positive or negative perceptions of a restaurant based on the way they interact with employees. Thus, restaurants ought to hire the most qualified employees. Carroll et al. (2008) advise, “When you are screening for new hires, ensure that you are looking for employees who not only meet your company’s value and standards but also exceed them” (p. 239). Thus, the restaurant will recruit employees according to their skills. It will look for employees that value healthy eating.

The majority of healthy food restaurants operate the same. Thus, it is imperative to recruit employees with requisite skills to overcome competition. The restaurant will select employees based on the period that they have worked in the healthy food industry. Candidates with vast experience in healthy food restaurants will have high chances of being selected. Employees with extensive experience are likely to adapt to a restaurant quickly. The restaurant will consider its future needs during the recruitment process. In most cases, restaurants hire employees to satisfy immediate needs. Consequently, they are forced to recruit again in case of changes in customer demands. The restaurant does not intend to hire more workers in the near future. Therefore, it will look for workers with diverse skills who can cope with future changes.

Customer Relations Management

Customer relationship management brings long-term benefits to businesses. Today, the hotel industry deals with sophisticated and health-sensitive customers. Besides, the industry suffers from growing customer expectations and uncertain market. The industry can only surmount these challenges by using appropriate customer relations management strategies (Mohammed & Rashid, 2012). One of the strategies that a healthy food restaurant will utilize is customer orientation.

The success of the restaurant will depend on its capacity to satisfy customers and establish customer loyalty. The restaurant will invest in customer interaction as a way to boost service experience. It will use customer orientation to study its target clients and come up with strategies to fulfill their needs. The restaurant does not have adequate funds to purchase a customer relations management system. Thus, it will keep a database of its customers. The database will help to track customer behaviors and identify loyal customers.

The restaurant will establish a communication schedule that it will use to get feedback from customers. The schedule will not only be used to communicate with customers but also capture and store the contact history of individual clients. The history will help the restaurant to make a follow up of customers who take long without communicating to determine the problem. The communication schedule will enable the restaurant to respond to customer complaints on time, therefore avoiding cases of disgruntled customers taking their business to rival restaurants. The restaurant will occasionally contact customers to thank them for their loyalty.

It will strengthen its relationship with customers. In addition, it will, from time to time, conduct ethnographic interviews with clients to determine the challenges they encounter when using their products. The restaurant will give customers an opportunity to try novel varieties of healthy food by temporarily introducing new items on its menu. It will make it easy for the company to introduce new products gradually to both existing and potential customers.

Despite the increase in the number of healthy food restaurants in New York City, the chances are high that one can succeed if s/he opens a restaurant on the outskirts of the city. There are many customers who cannot afford to eat in the city. Therefore, the restaurant will target these customers by offering healthy food at low prices. To succeed in the healthy food industry, the restaurant operator will hire a team to conduct marketing research and give recommendations on the strategies that the restaurant should use. In addition, he will maintain a strong relationship with his customers. The operator will monitor the restaurant to ensure that it meets customer needs and make changes when necessary. Besides, he will conduct thorough marketing analysis to determine the internal and external factors that influence the healthy food industry. The restaurant will require recruiting experienced workers so as to withstand competition.

Akbaba, A. (2006). Measuring service quality in the hotel industry: A study in a business hotel in Turkey. International Journal of Hospitality Management, 25 (2), 170-192. Web.

Carroll, M., Marchington, M., Earnshaw, J., & Taylor, S. (2008). Recruitment in small firms: Processes, methods and problems. Employee Relations, 21 (3), 236-250. Web.

Mohammed, A., & Rashid, B. (2012). Customer relationship management (CRM) in hotel industry: A framework proposal on the relationship among CRM dimensions, marketing capabilities and hotel performance. International Review of Management and Marketing, 2 (4), 220-230. Web.

Renaghan, L. (2005). A new marketing mix for the hospitality industry. Cornell Hospitality Quarterly, 22 (2), 31-36. Web.

Ritchie, J., & Goeldner, C. (2006). Travel, tourism, and hospitality research: A handbook for managers and researchers . New York: John Wiley and Sons. Web.

Zimmerer, T., & Scarborough, N. (2007). Essentials of entrepreneurship and small business management . Upper Saddle River: Pearson Prentice Hall. Web.

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Restaurant Business and Entrepreneurship Plan Essay

Vision and opportunity, marketing and implementation strategy.

After graduation, I would like to start my own business related to one of the spheres I am interested in: restaurant business and sport. Apart from that, I would like to adopt the best practices implemented by famous entrepreneurs. As for educational goals, I want to focus on self teaching and gaining real work experience rather than studying the theory.

As for my purpose, I would like to create a kind of service that will help me to realize my full potential. Speaking about values that I support, I can distinguish sincerity, equity, ability to foresee risks and threats, practical ability and availability of service. In reference to my mission, I can say that I see it in helping other people to live happier lives. Three questions that can guide my choices are the following:

  • Which strong suits do I possess?
  • How can I use my talents to help other people?
  • What do my compatriots need?

In fact, I suppose that domestic market of my country will help me to fulfil these goals as there are numerous opportunities for those related to restaurant business. For instance, there is a large number of tourists visiting UAE. Thus, their presence creates the need for good restaurants serving both traditional and foreign dishes. Also, it gives me an opportunity to develop a unique restaurant design uniting element of cultures with different values.

Market position statement that I can use highlights the fact that my restaurant provides people with an opportunity to enjoy the local cuisine and famous dishes related to other cultures. Therefore, we unite different approaches to cooking and eating and it encourages further dialogue of cultures. As it is clear, the compelling value that we will offer is diversity.

There are a few strong points that will help me to differentiate from other UAE students in the future. I have a vast experience of intercultural communication and it will definitely help me in solving some problems. As for broader populace, I consider myself to be a strong-willed person and this feature is the most important for those engaged in business in any country.

Risks and Mitigation

The key milestones I can distinguish: analyze the market to assess customers’ needs properly, develop a unique business concept, and implement this plan. In order to measure the performance, I will rely on target customers’ reaction to decisions I make and services that I provide. As for me, being successful means meeting consumer expectations.

There are many external factors such as tourists’ preferences and product prices that can affect my activity. To mitigate those risks, it can be necessary to conduct my own research on tourist industry, choose the most reliable suppliers based on colleagues’ feedback, and keep track of services provided my by competitors. I believe that these strategies will help me and my business to gain a competitive advantage over other companies in the area.

As for ethical principles, I will ensure that my employees have no bias against representatives of other cultures. Apart from that, I will not collaborate with those suppliers and companies applying practices contrary to our vision and values.

Speaking about people whose experience and assumptions I would like to consider, I can single out my best friend who is able to find a solution in any situation, my school teacher who explained me how to overcome difficulties, and Karl Rabeder whose story illustrates that money cannot spoil kind-hearted people (Furnham 21).

Therefore, my summarized PBP would look like “creative thinker, strong-willed person, successful entrepreneur”.

Furnham, Adrian. The New Psychology of Money . Routledge, 2014.

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Fast Food Restaurant Business Plan, Essay Example

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Introduction

Bundled products rake in more profits for merchants as nowadays more and more people prefer purchasing these products more than products sold individually (Matkovich 1). This new phenomenon arose out of the necessity of consumers to save time trying to locate various products at different times in stores as this would most often help them get done with chores as quickly as possible (Matkovich 2). This situation is clearly evident when consumers who do numerous household cleaning tasks benefit from the fruits of labor “bundling” brings about (Matkovich 2). Bundling is a task of the distributors packaging one type of product together in numbers catering to customers from a single industry (Matkovich 2). As more and more people favor purchasing bundling products due to convenience, merchants who profit from selling those products also increase tremendously. Therefore, these products become the major savior of any profit losses of retailers.

Parking garage prices change radically even when they are short distances apart because the prices of parking fees mainly depend on the lease fee the entrepreneur pays for operating such parking garages. In turn, the lease fee most usually depends upon the age of the place that is being leased. The longer the place has been in existence, the cheaper is the lease fee and vice versa. The reason of these radical changes of parking garage prices is also the similar reason why some products are sold at different prices in different outlets of the same chain of drug stores.

Manufacturers are able to practice segmented pricing for the same products by being able to interpret and understand the situations of people based on ages, socioeconomic status , health and other social conditions.  Segmented pricing is also known as price fencing (“SPG Insights” 2). Price fencing allows retailers to adjust prices based on the specific situations customers which avail them are in (“SPG Insights” 2). For example, children and elderly people are given discounts for their purchases (“SPG Insights” 2). People who are also suffering from economic hardships are given low prices when purchasing products and services provided they are able to provide documentary proofs of economical hardships (“SPG Insights” 2).

Take for example the hotel I know which has been operating for four years. The entrepreneur who bought the place where the hotel is operating has just bought it during the time that the hotel started operating. Because of this, the room rates and other services the hotel offer are way higher than the prices of those services offered by a hotel about two blocks away which has been in existence for ten years.

Seasonings that are put on foods when cooking are also packed in bundles as retailers of supermarket outlets understand that consumers usually do not want to make numerous trips to the store when buying seasonings as these trips usually pose hassles to them. Instead of being able to get an early start of preparing and cooking meals, these consumers waste time on making these trips should retailers do not make bundled cooking products available. I observed my mother doing this too.

Another example of segmented price benefits people get is when elderly people are able to obtain extra benefits than any other people of any age groups. This is particularly true for the elderly people in a country in Southeast Asia called, the Philippines, I found out through doing research work. The elderly people residents and citizens of this country are able to avail of services and products at reduced prices which include medicines, health care benefits and discounts on certain purchases at stores. Legislators in this country realize the importance of giving special or extraordinary value to elderly people as they are recognized as people who have left tremendous wisdom and knowledge in society. They are the people who are recognized as valuable who are not prone to live for much longer in our society. Therefore, the majority of this country’s population feel the elderly deserve all the special treatment they can receive.

Another example of a situation in which a retailer tries to maximize its profits is when a retailer tries to eliminate its overhead expenses while still adhering to the goal of maximizing profits. Through doing online research work, I found out this incident has clearly been adapted by Nudlez, a Washington based fast food corporate company (“Fast Food Restaurant Business Plan” 1). This fast food restaurant was able to cut down overhead expenses by using mobile vending equipments instead of using stores which are made of bricks and mortars (“Fast Food Restaurant Business Plan” 1). Clearly, the usage of the mobile vending units was able to cut down the electricity bills of the restaurant, and in turn, maximizes its profits. As a result of this new initiative, numerous people are being lured to dining in this restaurant instead of dining in restaurants in urban areas (“Fast Food Restaurant Business Plan” 1).

Background details about Nudlez

Nudlez is a fast food restaurant which serves quick Asian style foods (“Fast Food Restaurant Business Plan” 2). The specialties they serve are noodles (“Fast Food Restaurant Business Plan” 2). The foods served are fresh and right off from the oven while keeping its spontaneous and rapid service at all times to make sure to not disappoint any customers (“Fast Food Restaurant Business Plan” 2).  Meals being served in this restaurant that are noodle-based are served through the Noodle Vending Units (“Fast Food Restaurant Business Plan” 2).These units are mobile based units which help eliminate overhead expenses within the company.  These units utilize technologically advanced equipments and also strictly adhere to health regulations imposed by the city and the state of Washington (“Fast Food Restaurant Business Plan” 2). The first time these units were used for success trial was in July 2000 in Seattle, Washington (“Fast Food Restaurant Business Plan” 2).  These units received recommendable reactions from the consumers who were able to sample products yielded by the mobile units (“Fast Food Restaurant Business Plan” 2).   Because of this reason, the management team members decided these units would definitely be good in maximizing their profits (“Fast Food Restaurant Business Plan” 2).

Because of such success, the restaurant’s franchise stores continued to grow rapidly nationwide (“Fast Food Restaurant Business Plan” 2).  Nudlez is now known as “a globally transportable business (“Fast Food Restaurant Business Plan” 2).  The market situation in the economy of America by fast foods amount to $105 billion in 2000 and adapts the segmented price scheme in earning its overall profits nationwide (“Fast Food Restaurant Business Plan” 3). Asian style fast foods like Nudlez rank one out of the top three reputable Asian fast foods in Seattle or 35 percent of the market (“Fast Food Restaurant Business Plan” 3). Nudlez schemed to prioritize customers getting their lunches in the middle of work days as the restaurant managers know they are able to lure customers who seek foods that are served as quickly as possible in compatible with their hectic schedules. Next, the Asian fast food restaurants concentrate their expansion on shopping malls, university campuses, weekend market events, and domestic business locales (“Fast Food Restaurant Business Plan” 3).Events catering and grocery convenience food services are the new industries Nudlez next targeted to expand (“Fast Food Restaurant Business Plan” 3).

Nudlez’s Business Strategies

Nudlez strategize to implement the most reasonable prices for their products, while at the same time, maximizing their profits by initially establishing and expanding their business establishments in large urban areas (“Fast Food Restaurant Business Plan” 4). Once the establishment has made a name in these areas, catering services are then marketed to its maximum up to the point that the products are sold extensively in supermarkets (“Fast Food Restaurant Business Plan” 4). The franchise opportunities that the restaurant offers also added considerable steady stream of income to the company’s profits (“Fast Food Restaurant Business Plan” 4).

The owners of this fast food restaurant also have had tremendous experiences in managing several companies in the following industries: the hospitality industry, advertising, and business management (“Fast Food Restaurant Business Plan” 5). The founding entrepreneur of this fast food restaurant has had tremendous experience in owning profitable Thai restaurants in Seattle (“Fast Food Restaurant Business Plan” 5). However, at this time he decided it is about the time he expands his entrepreneurial skills by establishing the most successful Asian fast food in Washington (“Fast Food Restaurant Business Plan” 5).

Because of the creative strategic plan of Nudlez, their profits and cash flow are continuously positive (“Fast Food Restaurant Business Plan” 6). Revenues in the company continue to expand until it reached $58,000,000 in the fifth year of its existence profits and cash flow are continuously positive (“Fast Food Restaurant Business Plan” 6). The entrepreneurial plan of the restaurant is to raise as much as $1,500,000 from an individual who decides to join the company as an investor (“Fast Food Restaurant Business Plan” 6). The entrepreneur of the company is looking at a target of 32 percent compound interest annually (“Fast Food Restaurant Business Plan” 6). Other individuals who equally owned the restaurant and have made great contributions to its marketing success are Mr. Dan Billings and Mr. Bill Cook (“Fast Food Restaurant Business Plan” 6). These two entrepreneurs have already spent $75,000 in funding the testing and development of products and services (“Fast Food Restaurant Business Plan” 6). Both of these owners hold dual decision making rights in the board (“Fast Food Restaurant Business Plan” 6). The NVU operator cooks the meals in front of the customer and prepares the food rapidly while not neglecting to maintain the highest quality foods he could ever produce (“Fast Food Restaurant Business Plan” 6).

Nudlez’s Competitor

On the other hand, a company based in Oregon called” Work In A Box” intends to edge in competition with Nudlez in the Washington state by opening branches in the latter state in 2000 (“Fast Food Restaurant Business Plan” 15).  They plan to do so by opening numerous franchise stores in the latter state starting in 2000 (“Fast Food Restaurant Business Plan” 15).

Numerous entrepreneurs would really be able to learn numerous lessons from these entrepreneurs who were creative and strategic enough to maximize their profits. These entrepreneurs just go to show profits and customer satisfaction come hand in hand in our industry.

Works Cited

“Fast Food Restaurant Business Plan.” Morebusiness.com, In Khera Communications Inc.,n.d. Web. 20 Apr. 2010.

Matkovich, Nick. Cleanlink.com, The Press Media Group, Inc., n.d. Web. 20 Apr. 2010.

“SPG Insights: Segmented Pricing.” Imakenews.com, Imakenews, n.d. Web. 20 Apr. 2010.

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America’s Loneliness Epidemic Comes for the Restaurant

The restaurant recovery is not a simple story of universally positive outcomes.

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In 2020, the restaurant business as we knew it looked like a goner. Even its own lobbying group said so. As the pandemic crushed bars and sit-downs, the National Restaurant Association put out a dire prediction : The business would likely never return to its pre-pandemic state.

Over the next four years, just about everything that could go wrong for an industry went terribly, unthinkably wrong for restaurants. The pandemic destroyed indoor service across the country. More than 2 million jobs were lost in 2020. As COVID restrictions waned, chaos swarmed every reopening. In the Great Reshuffling of 2021 and 2022, the “quits rate” among restaurant and hotel workers—the share of employees who left their job, in any given month— rose above 6 percent, close to the highest rate of any industry this century.

This resurgence of worker power was wonderful for low-income employees, who saw their earnings grow faster than those of the rich, partially erasing decades of rising inequality . But it created a historic challenge for restaurant managers. In the 30 years before the pandemic, annual income growth for restaurant workers never once exceeded 6 percent. In both 2021 and 2022, restaurant wages grew faster than 10 percent, according to the Bureau of Labor Statistics.

Wage growth is especially challenging for restaurants, because they are one of the most labor intensive parts of the economy. A presentation by the NRA earlier this year noted that it takes 12 restaurant employees to generate $1 million in sales. That’s compared with just four employees at clothing stores, three at grocery stores, and fewer than two at gas stations.

While wages surged, visitors didn’t always follow. In many downtown areas, where office occupancy remains moribund, foot traffic has dwindled, crushing daytime sales. In major cities, the industry continues to struggle with depressed tourism. For fine-dining operators, tourists and travelers make up more than half of sales. But international travel to the U.S. last year was still below its peak pre-COVID levels.

Given this gauntlet from hell, the following news might come as a surprise: In 2024, the restaurant recovery is complete, by almost any measure.

Before the pandemic, about 12.3 million people worked in restaurants. Today, about 12.3 million people work in restaurants. Before the pandemic, Americans spent $1.28 on food away from home (mostly at restaurants and bars) for every dollar they spent on food at home (in grocery stores and supermarkets, for example). In 2022, the USDA reported that the away-home ratio for food spending had sprung back to exactly $1.28. The NRA now forecasts that food and beverage sales will hit $1.1 trillion this year, a new record. Arguably, business is booming like never before.

How did the restaurant industry do it? Part of the answer is that more independent businesses embraced a hybrid model to adapt to new consumer behavior. My favorite local restaurant, Elle in Washington, D.C., serves coffee and pastries in the morning to commuters, offers takeaway sandwiches at lunchtime, and prepares inventive dishes in the evening, with a blend of indoor and outdoor dining available throughout the day. Is it a café, a fast-casual joint, a ghost kitchen , a takeout place, or a fine-dining establishment? The answer is yes; it’s all of those things, depending on the hour and the customer.

Behind the headline figures, however, the restaurant recovery is not a simple story of universally positive outcomes. The closer you look, the more uneven the landscape seems.

First, although chains are thriving, independent sit-down locations are struggling. This is evident in both the labor and sales data. Employment at fast-food and fast-casual (think Chipotle) restaurants is up more than 100,000 jobs since the pandemic, according to the NRA. But full-service locations, where waiters attend to seated diners, are still several hundred thousand employees short of their totals from early 2020. According to The Wall Street Journal , from 2019 to 2023, sales for fast-food and other limited-service restaurants grew at twice the rate of sit-down-restaurant sales. Meanwhile, about 4,500 more independent restaurants closed than opened last year.

Second, the recovery differs dramatically by region. The Northeast and Midwest still seem to be in a kind of dining recession, in part because of their lack of population growth. Almost every state east of the Mississippi River and north of the Mason-Dixon Line had fewer restaurant employees in December 2023 than they did four years earlier. (The happy exceptions were Illinois, New Jersey, and Delaware.) Meanwhile, across the South and through the Mountain and Pacific Time Zones, most states have seen a full recovery of restaurant jobs. If you trace your fingers from Idaho and Montana down through Arizona and Texas, every state you touch except one (sorry, New Mexico) has seen at least 4 percent growth in restaurant employment since the pandemic. A similar story holds if you compare cities in the booming West and stagnant Northeast. In Las Vegas, restaurant employment is significantly higher than it was before the pandemic. Meanwhile, in New York City, employment at full-service restaurants is still down about 30,000 from its peak.

Finally, with every passing year, restaurants are more about filling to-go bags than filling chairs. According to the NRA, on-premises traffic hasn’t returned to its pre-pandemic highs. But drive-through and delivery orders have grown so much that together they now account for a higher share of customer traffic than on-premises dining, for the first time ever. Meanwhile, the only parts of the day with growing foot traffic are the morning and late night, when customers are likely to be on the go.

Altogether, American restaurants are shifting from independent operators to chains, from slow food to fast(er) food, from east to west, from city centers to suburbs, from lunch and dinner to breakfast and late night, and from eat-in to takeaway.

The evolution of the restaurant industry in some ways mimics the trajectory of the entertainment industry. In the 1930s, when the typical American went to the movies several times a month , film was a collective sit-down experience, to be enjoyed with strangers. But video entertainment has long since become something people mostly consume at home or on the move—even in their car, while waiting at a red light. It’s the same with prepared food. If you say, “Think of a restaurant,” most people will imagine a room with tables bearing meals. But from a sales and traffic perspective, the 2024 American restaurant industry isn’t primarily about rooms, or tables. It’s about preparing food for someone to consume at home or on the move—even in their car, while waiting at a red light.

As Americans spend less leisure time with other people , it’s predictable that they’d spend less time in shared public spaces, such as cafés and diners. The great restaurant comeback is an inspiring business story. Less inspiring is to recognize that, overall, restaurants have survived by evolving to fit within the well-worn grooves of a new American solitude.

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In October 2022, amid a flurry of media appearances promoting their film “Tàr,” the director Todd Field and the star Cate Blanchett made time to visit a cramped closet in Manhattan. This closet, which has become a sacred space for movie buffs, was once a disused bathroom at the headquarters of the Criterion Collection, a 40-year-old company dedicated to “gathering the greatest films from around the world” and making high-quality editions available to the public on DVD and Blu-ray and, more recently, through its streaming service, the Criterion Channel. Today Criterion uses the closet as its stockroom, housing films by some 600 directors from more than 50 countries — a catalog so synonymous with cinematic achievement that it has come to function as a kind of film Hall of Fame. Through a combination of luck, obsession and good taste, this 55-person company has become the arbiter of what makes a great movie, more so than any Hollywood studio or awards ceremony.

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  21. The Sunday Read: 'Sure, It Won an Oscar. But Is It Criterion?'

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