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

A 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.

• Creating a solid business plan is important, as it helps:
• Transform your restaurant ideas into reality.
• Boosts entrepreneurial success by 16% ( Harvard Business Study ).
• It equips you to navigate challenges before they arise.
• Attracts potential investors.

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. 

What is a restaurant business plan? 

Before writing a business plan, it is important to understand its fundamentals.

It serves as a roadmap for starting and running your restaurant , making it easy for outside parties, such as investors, to understand your objectives, vision, and plan of action for your restaurant.

The length and level of detail of business plans vary, ranging from brief synopses to large papers. Investors can benefit from clear insights and additional information provided by beginning with a concise plan and working their way up to a detailed one.

In short, a thorough description of the resources allocated to the success of your restaurant should be included in your business plan.

Steps to include in your business plan 

Your restaurant and mission statement needs to reflect your brand and goals, but you don't have to start from scratch.

The Eat App Restaurant Business Plan template , created by industry professionals and packed with insider information, is your go-to manual for creating a profitable business plan.

Your finalized business plan should have 11 essential elements, no matter how you write it. Continue reading below. 

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 common 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.

1.1 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.

1.2 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.

1.3 Creating 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.

2. Company description

This is where you carefully introduce the company in the restaurant business plan.

Include the name of the restaurant you are launching in this field along with its address, phone number, and other important information.

Then, also include the owner's information as well as a synopsis or explanation of their background. The restaurant's legal position and its short- and long-term objectives should be outlined in the second section of the company description.

To demonstrate your understanding of the changes in the local food business and the reasons why the most independent restaurant investors will be successful in this market, please submit a brief market research.

Here's an example of the page layout:

Company Description

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].

Further reading

• How to Write a Great Restaurant Description

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.

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.

• How to Identify Your Restaurant’s Target Market (Expert Tips Included)

The menu is the most important part of a restaurant's debut. Your restaurant wouldn't be able to operate without it.

You most likely don't have a final draft at this time, but you should aim to create a mock-up menu for your restaurant business plan. You can choose a design that you can envision yourself using and add your logo to the mock-up.

There are several resources available online if you need assistance with menu design or don't want to hire a designer.

But the price should be the most important component of your sample menu. The cost research you've completed for investors ought to be reflected in your prices. They will have a clearer idea of your restaurant's intended price range as a result. 

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.

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, it's not uncommon to not have a specific location in mind - but you should at the very least have a few options to narrow down.

Pro 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. 

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.

7.1 Foot traffic and accessibility

Foot traffic and accessibility are important 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.

7.2 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.

• Why does restaurant location matter?

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. 

• Your Complete Guide to Restaurant Financing and Loans

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.

Growth Marketing Manager at Eat App

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.

Reviewed by

Nezar Kadhem

Co-founder and CEO of Eat App

He is a regular speaker and panelist at industry events, contributing on topics such as digital transformation in the hospitality industry, revenue channel optimization and dine-in experience.

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Restaurant Business Plan: What To Include, Plus 8 Examples

• Business Growth & Management , Templates & Guides

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

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

Table Of Contents

What Is A Restaurant Business Plan?

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

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

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

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

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

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

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

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

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

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

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

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

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

The questions are:

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

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

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

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

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

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

1) Executive Summary

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

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

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

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

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

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

2) Mission Statement

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

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

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

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

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

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

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

3) Company Description

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

Useful details to include are:

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

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

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

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

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

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

4) Market Analysis

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

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

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

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

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

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

We break down our market into five distinct categories:

• High-end singles
• Businessmen and businesswomen

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

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

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

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

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

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

6) Location

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

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

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

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

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

7) Marketing

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

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

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

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

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

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

8) Financials

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

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

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

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

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

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

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

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

Elevator Pitch

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

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

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

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

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

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

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

Stakeholder Plan (External)

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

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

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

Management Plan (Internal)

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

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

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

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

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

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

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

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

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

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

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Restaurant Business Plan: Step-by-Step Guide + examples

Dreaming of opening a 🍴 restaurant? Passion, creativity, and delicious food are key. But for long-term success, a business plan is essential too.

Maja Jankowska

Are you dreaming of owning your own restaurant? Picture the sizzle of a hot skillet, the laughter of satisfied guests, and the fulfillment of sharing your culinary creations with the world. But before you dive into this flavorful adventure, there’s a crucial ingredient you can’t overlook: a winning restaurant business plan.

What is a business plan for?

A business plan is a vital document for every restaurant owner. It provides a roadmap for success, helps secure funding, guides financial and operational decisions, mitigates risks, and facilitates effective communication. 

Just like any other business, a restaurant needs a well-crafted business plan to ensure its success and sustainability. Without a business plan, you risk operating in the dark, making decisions on a whim, and facing unexpected challenges that could have been avoided. 

Investing time and effort into creating a solid business plan sets your restaurant on the path to achieving your culinary dreams and exceeding customer expectations.

Create Restaurant’s Business Plan in these 9 steps:

✔️ 1. Start with an executive summary ✔️ 2. Describe your concept ✔️ 3. Conduct Market analysis ✔️ 4. Define your management and organization ✔️ 5. Give a sample “yummy”  Menu ✔️ 6. Create design and branding ✔️ 7. Provide a Location ✔️ 8. Establish Marketing plan ✔️ 9. Define Financial plan

1. Executive summary

The executive summary is like the appetizer of your restaurant business plan – it’s the first bite that leaves a lasting impression. Its purpose is to capture the essence of your entire plan and entice time-crunched reviewers, such as potential investors and lenders, to delve deeper into your vision. It’s worth noting that the executive summary should be the final section you write.

To craft a concise and captivating summary, it’s crucial to highlight key points, including your unique concept, target market, and financial projections. Additionally, bear in mind that the executive summary sets the tone for the rest of your plan, so it’s essential to make it irresistible and leave readers yearning for more.

When it comes to the executive summary of your restaurant business plan, brevity is key . You have only one page to capture the attention of readers, but don’t worry, it’s definitely doable. Here’s what your executive summary should include:

• Restaurant concept : What does your business do?
• Goals and vision : What does your business want to achieve?
• Restaurant differentiation : What makes your menu/concept different, and what sets you apart?
• Projected financial state : What revenue do you anticipate?
• The team : Who is involved in the business?

2. Describe your concept

In the world of restaurant business plans, there’s a section that holds immense importance. It’s the one that answers two fundamental questions: Who are you, and what do you plan to do?

This is the section where you fully introduce your company, and it deserves special attention. Share all the important details that paint a vivid picture of your unique business. Include the restaurant’s name, location, and contact information. Additionally, provide relevant details such as the chef’s background and what makes your restaurant stand out in the market.

Curious about concept creation? Watch our short video featuring a summary of an example restaurant concept below! 👇

Now is your opportunity to showcase your vision and establish a unique identity for your restaurant. Utilize this section to highlight what sets you apart and capture the reader’s imagination.

3. Market analysis

Market analysis helps you understand your potential customers, competition, and overall restaurant market trends. It’s like having a crystal ball to shape your restaurant’s success.

Target audience 

When it comes to your potential market, you want to know how many people are hungry for what you’re serving. Sounds exciting, right? To estimate this, you’ll gather data on your target customers, like their age group or preferences, and combine it with industry trends. It’s like finding the perfect recipe to satisfy their cravings.

Competition

Now, let’s tackle the competition. Every restaurant has rivals, even if they’re serving a unique dish. It’s crucial to identify direct or indirect competitors and understand what makes you stand out. Are you offering affordable prices, a one-of-a-kind experience, or catering to a specific niche? Highlight your “secret sauce” that sets you apart from the rest.

Market analysis for restaurant’s business plan

Market analysis also involves a SWOT analysis. Don’t let the jargon scare you. It simply means evaluating your strengths, weaknesses, opportunities, and threats. Think of it as a superhero assessment for your restaurant. Identify what you excel at, areas for improvement, potential market opportunities, and external factors that could impact your success.

Example of SWOT analysis for a restaurant

Remember, market analysis is like a compass guiding your restaurant’s journey. It helps you make informed decisions, attract investors, and stay ahead of the game. So, embrace the power of market analysis, and let it shape the destiny of your delicious dining destination.

4. Management and organization

Effective management and organization are critical for success in the restaurant sector. This section of your business plan introduces the talented individuals who will lead your restaurant to new heights.

Outline your legal structure, whether it’s an S corporation, limited partnership, or sole proprietorship, providing key information for stakeholders.

Showcase your management team using an organizational chart to highlight their roles, responsibilities, and contributions. Their expertise and guidance are crucial for seamless operations and exceptional customer experiences.

With a strong management team in place, your restaurant is poised for success. They are the driving force behind your journey to greatness. Let’s meet the key players who will make it happen!

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5. Sample “yummy” Menu 

In the restaurant industry, your menu plays a main role as the core product. Include a section in your business plan that highlights key details about your menu offerings to engage readers.

If you offer a diverse range of dishes, provide a brief overview of each category. Alternatively, if your menu focuses on specific specialties or signature dishes, provide more detailed descriptions for each item.

You can also mention any upcoming menu additions or unique culinary creations that will enhance profitability and attract customers.

6. Design and branding 

When it comes to starting a restaurant, don’t underestimate the power of design and branding. They’re the secret ingredients that can make your establishment truly stand out. Think about it – when customers walk through your front door, what do they see? The right design and branding can instantly captivate their attention and make them feel right at home.

So, take some time to envision the overall aesthetic and mood you want to create.

Do you imagine a cozy and rustic setting or a sleek and modern vibe?

Let your creativity shine through! Include captivating photos of similar restaurants that inspire you and give potential investors a glimpse of your vision.

And don’t forget about your logo! If you’ve already designed one, proudly showcase it in your business plan. It’s the visual representation of your restaurant’s personality and will help establish brand recognition.

resOS’ customizable interface for your booking system

Stand out in the competitive restaurant industry with resOS’ customizable booking management system . Personalize every aspect of the interface to reflect your restaurant’s unique brand identity. Seamlessly integrate your logo, colors, and visual elements, creating a cohesive and immersive experience for your guests. With resOS, you have the power to revolutionize your restaurant’s image and leave a lasting impression.

Details matter too! Share your plans for specific design elements , from the choice of furniture to the color palette that will adorn your space. The more you paint a vivid picture, the more investors and customers will be enticed by your unique ambiance.

7. Location

For a restaurant, location can make or break the business. Occasionally, a restaurant concept is so good that people go out of their way to find it. But, more realistically, your location needs to be convenient for your target market. If it’s hard for your customers to get to you, hard for them to park, and not something they notice as they drive by, they’re unlikely to check your restaurant out.

In your business plan, make sure to discuss the potential locations that you hope to occupy, assuming you haven’t already secured the location. Explain why the location is ideal for your target market and how the location will help attract customers.

Unlock the potential of your restaurant’s location and streamline reservations with resOS. Our platform offers seamless integration with Reserve With Google , allowing customers to easily discover and book tables directly from Google search results and maps. By enabling this feature, you’ll maximize your restaurant’s visibility and attract more diners with just a few clicks. Experience the power of location-based reservations with resOS .

Be sure to explain the complete costs of your location and what kinds of renovations will be necessary to open your restaurant.

8. Marketing plan

In today’s competitive restaurant industry, it’s important to showcase your marketing strategy to investors. They want to know how you’ll create buzz and keep it going before and after your grand opening.

Create a winning business plan with a strong marketing focus. Our Restaurant Business Plan Steps Graphic (👆 see above) is your visual guide, including key marketing strategies. Download or save for later and plan your path to success.

Whether you’ve enlisted a top-notch Marketing company or have a solid ready-to-go marketing plan, highlight your chosen path. Discuss the unique strengths of your selected agency and why they stand out, including their notable clients. Alternatively, showcase your in-house plan, leveraging social media, your website, and valuable media connections.

A well-crafted marketing plan holds the key to differentiating your restaurant and attracting customers. Prepare to tantalize taste buds and offer an exceptional dining experience. Stay in tune with the latest restaurant industry trends, leverage effective marketing tools, and optimize your online presence. 

Lastly, integrate a robust restaurant booking system to streamline reservations and enhance the overall customer experience. With these strategic elements in place, success is within your reach.

9. Financial Plan

Financial analysis is a crucial part of your restaurant’s business plan. It helps investors assess the profitability of your concept and whether it’s a worthwhile investment. In this section, you’ll outline how you plan to allocate your funds in the first year and provide projections for costs and revenues.

Here are the 🔑 key components to include:

Investment Plan: Explain the initial investment costs, such as kitchen equipment, furniture, employee wages, legal fees, marketing expenses, and working capital. This shows how you’ll use your funds effectively.

Profit and Loss Projection: Estimate your restaurant’s costs and sales figures in the profit and loss statement. Consider factors like the size of your establishment, your target market, and the existing competition in your chosen location.

Break-Even Analysis: Show investors the monthly revenue you need to achieve to cover all your expenses and reach profitability. This analysis considers overhead costs, operational expenses, and factors that may affect revenue fluctuations throughout the year.

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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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Home > Business Plan Templates > 10-Step Restaurant Business Plan Template With Examples

10-Step Restaurant Business Plan Template With Examples

Apr 14, 2024 | Business Plan Templates

Table of Contents

Summarising Our Restaurant Business Plan Template

This restaurant business plan template provides a comprehensive guide for those wanting to establish a restaurant business. It outlines ten crucial aspects – from executive summary, restaurant concept, business history and model, industry analysis, PR and marketing strategy, operations, and financial plan to appendices, offering a well-rounded view of your venture.

Each section comes with clear explanations and examples for clarity and easy understanding. The template assists you in presenting a concise and detailed blueprint that can impress investors, direct your team’s efforts, and fuel the steady growth of your restaurant.

1. Executive Summary

Introduction.

This section should introduce your restaurant. Details like your restaurant’s name, its theme or type, and cuisine should be included.

Example: Delicious Delights is a fine-dining restaurant specialising in contemporary American cuisine with a Southern twist.

Overview of the Business

Provide a summary of your restaurant. Discuss your speciality dishes, ambience, and dining experience. Also, share why your restaurant’s offerings are unique.

Example: Delicious Delights offers gastronomic delights derived from classic Southern dishes, revamped for the modern palette. Our customers enjoy these specialities in a chic and sophisticated setting for an ultimate dining experience.

Mission and Vision Statement

Write your restaurant’s mission and vision statements. These should communicate what you wish to achieve and where you plan to go in the future.

Example: Our mission is to provide our guests with a memorable dining experience through exceptional service, exquisite cuisine and a charming setting. Our vision is to become the city’s go-to destination for food lovers, known for its innovative and delectable American cuisine.

Location and Accessibility

Discuss where your restaurant is located. Talk about its accessibility and any prominent landmarks that could make it easier for customers to find you.

Example: Delicious Delights is conveniently located in the heart of downtown, just a few blocks from the popular city plaza.

Type of Service

Discuss in detail the type of service your restaurant provides, whether it offers sit-down, fine dining, fast-casual, take-out, or delivery service.

Example: Delicious Delights offers fine dining service while stressing each guest’s personal attention and comfort. We also provide customised catering services for special events and occasions.

Key Goals and Objectives

State your short and long-term goals. These should be SMART goals (Specific, Measurable, Achievable, Realistic and Time-bound).

Example: Our short-term goal is to establish ourselves as a popular food destination in town within a year, building a strong, loyal customer base. In the long run, we plan to open two more branches across the state and start franchise opportunities.

2. Restaurant Concept and Brand

Restaurant concept.

This section should describe, in detail, the type of restaurant you plan to establish and the theme that it will carry. Moreover, explain why this specific restaurant’s concept was chosen.

Example: Delicious Delights is a fine-dining restaurant that revolves around contemporary American cuisine with a Southern twist. We chose this concept because of the rising admiration for American foods and the unique, rich flavours of Southern cuisine, which we believe can create exciting culinary experiences.

Brand Identity

Discuss how you plan to brand your restaurant here. This can include your restaurant’s logo, colour scheme, tone of voice used in advertising, and, in general, what you desire your restaurant to be recognised for.

Example: Our brand identity is about sophistication, warmth, and exceptional culinary experiences. Our logo features a fusion of a chef’s hat and a fork, symbolising our commitment to culinary excellence. We’ve used rustic colours to represent Southern inspiration; our tone is always warm, inviting, and passionate about food. We strive to be recognised for innovative American cuisine, impeccable customer service policies, and lively ambience.

3. Business History & Ownership

Legal status & structure.

Specify your restaurant’s legal status, such as whether it’s a sole proprietorship, a partnership, or a Limited Liability Company (LLC).

Example: Delicious Delights operates as an LLC, providing business partners with the flexibility of a partnership while offering legal protection by limiting personal liability.

Business Ownership

Describe who owns the restaurant, what their roles are, and what their share percentages are if there are multiple owners.

Example: Delicious Delights is co-owned by John Roe and Jane Doe. John, who has extensive culinary experience, holds the executive chef position, and Jane, who has a background in hospitality and other company management, oversees the daily operations and management of the restaurant. They both have equal ownership in the business.

Key Milestones

Describe significant achievements or key moments in your restaurant’s history that illustrate its initial success, growth, or impact.

Example: Since its opening in 2019, Delicious Delights has grown steadily, doubling our dinner service within six months. In 2020, despite the challenges, we introduced a successful take-out menu and catering services, adding a revenue boost. Recently, our city’s lifestyle magazine nominated us under the ‘Best New Restaurants’ category.

4. Business Model

Main revenue sources.

Discuss your restaurant’s main revenue sources. These could include food and beverage sales, merchandise, special events, or catering services.

Example: Delicious Delights primarily generates revenue through food and beverage sales. We also host private parties and events and offer catering services to restaurant businesses, contributing significantly to our income. Additionally, we sell merchandise like branded mugs, t-shirts, and our signature spice blends.

Supply Chain

Discuss your supply chain, including where you source your ingredients from, your relationship with suppliers, and any unique or local products you use.

Example: We pride ourselves on using high-quality, fresh ingredients sourced locally wherever possible. Our meat and poultry come from sustainable, free-range farms within the state. Our vegetables are sourced from local organic farms. We have a good relationship with our suppliers, ensuring we get the best prices and priority delivery.

Special Events

If your restaurant plans to host special events or themed nights that could impact revenue, detail them here.

Example : We plan to host various special events and themed nights, including ‘Southern Nights,’ where we explore and celebrate different Southern cuisines on our menu once a month. We also host wine-tasting events featuring local vineyards and ‘Live Music Fridays,’ which draw a large crowd, boosting our revenue.

5. Industry Analysis

Current market trends.

Explore the prominent trends within the restaurant industry, noting how these trends may influence your restaurant.

Example: Current trends show an increasing demand for farm-to-table dining experiences and an appreciation for local cuisine. At Delicious Delights, we aim to tap into these trends, offering our guests meals prepared with locally sourced, fresh ingredients and serving dishes that are influenced by regional flavours.

Direct and Indirect Competition

Analyse the competitive landscape around your restaurant. Look at both direct competitors (other restaurants) and indirect competitors (like grocery stores or home meal kit delivery services).

Example: Our direct competitors include other fine dining establishments in the city. Indirect competitors include food delivery services and upscale supermarkets promoting ready-to-eat meals. Despite the competition, our unique blend of contemporary and Southern cuisine and our commitment to local sourcing give us a competitive edge.

Competitive Advantage

Discuss what sets your restaurant apart from the competition.

Example: What sets Delicious Delights apart is our menu, which offers a unique fusion of contemporary and Southern flavours, our commitment to local sourcing and fresh ingredients, and our ambience, which seamlessly blends sophistication and homeliness. We also offer a personalised dining experience, where our chefs interact with diners, explaining the story behind each dish.

Positioning and Strategy

Clarify your restaurant’s positioning and the strategy it will adopt to succeed.

Example: Delicious Delights is positioned as a leader in culinary innovation, presenting a modern take on Southern cuisine with high-quality, locally sourced ingredients. Our strategy is to constantly deliver delightful culinary experiences by experimenting with diverse South American flavours, maintaining superior service, and offering a pleasing environment for our patrons.

6. Public Relations and Marketing Strategy

Pr strategy.

Outline your public relations strategy, including how you plan to gain positive media attention and build a strong reputation within the community.

Example: Our PR strategy involves hosting media tasting events during new menu launches and sending out press releases around key milestones and special events. We plan to engage with bloggers and influencers to highlight our culinary adventures and invite them for exclusive tasting sessions.

Marketing Plan

Discuss your plan to attract and retain customers, whether it’s through social media advertising, a referral program, a loyalty program, or other marketing efforts.

Example: Our marketing plan revolves around digital marketing, primarily utilising social media platforms to engage potential and existing customers. We also plan to launch a loyalty program to provide returning customers exclusive perks. Traditional marketing methods like distributing flyers and local press ads will also be leveraged.

Website and Social Media

Describe plans for your organisation’s online presence, including your website and social media platforms.

Example: Our website features our complete menu, information about our chef, and upcoming events, and it allows direct reservations. We are active on several social media platforms where we showcase behind-the-scenes content, daily specials, food photos, and customer testimonials. It’s a great tool to engage with our audience and keep them updated with what’s new at Delicious Delights.

7. Operations

Staff hiring and roles.

Talk about your restaurant’s hiring practices, the roles needed, including front-of-house and kitchen staff, and any training you provide. Also, forecast future recruitment needs.

Example: We employ a full complement of restaurant staff, including chefs, line cooks, servers, bartenders, hosts, and managers. To ensure the highest level of service, all employees undergo rigorous training upon hiring, with ongoing training provided for customer service and safety standards. As we plan to extend our operating hours, we envisage hiring additional staff.

Daily Operations

Describe your daily operations, from the restaurant’s opening, the general seating procedure, and how orders are taken to closing tasks.

Example: Daily operations at Delicious Delights include pre-opening procedures such as cooking preparation, cleaning, and setup. Once we open, hosts greet and seat customers, servers take orders, and the kitchen staff prepare the meals. Post-service, staff clean the restaurant and prep for the next day. At the same time, the manager runs a daily sales report and restocks inventory as necessary.

Facility Needs (If Applicable)

Discuss the physical needs of your restaurant, such as your kitchen requirements, dining area layout, and any future needs for space expansion.

Example: Our facility includes a spacious kitchen equipped with state-of-the-art appliances, a comfortable dining area, a private dining room for special events, and a small outdoor patio. With our long-term plan of menu expansion, we anticipate requiring additional storage and potentially expanding our kitchen space.

8. Marketing and Communications Strategy

Marketing & outreach.

Describe how you plan to get the word out about your restaurant to the community and potential customers.

Example: We aim to promote Delicious Delights through a combination of digital marketing efforts, including managing an informative website, regular social media updates, and targeted email marketing. Additionally, we will use outdoor advertising, such as billboards in key locations and PR initiatives like food tasting events for local influencers and food critics.

Discuss your restaurant’s online presence, specifically your website and the social media platforms you’ll utilise.

Example: Our website provides detailed information about Delicious Delights including our menu, specials, location, operating hours, and the ability to make a reservation. We will also keep our audience engaged through regular posts and pictures on various social media platforms, including Instagram, Facebook, and Twitter.

Community Engagement

Explain how you plan to build relationships with the local community beyond the immediate services you offer.

Example: Delicious Delights plans to actively participate in local events and festivals by hosting food stalls or sponsorships. We also contemplate organising free monthly cooking workshops where our chefs and patrons can meet, discuss, and bond over their love for food.

9. Financial Plan

Startup budget/ current annual budget.

List your restaurant’s current or projected financial status. Include information about present/anticipated income and expenses.

Example: Our projected annual budget for this year is $1.5 million, with income anticipated from food and beverage sales, event hosting, and merchandise sales. Major expenses include food costs, labour, rent, utilities, and marketing.

Proposed Financing

Review your financial strategy, including how to manage any income shortfalls. Discuss your plans for potential investments or loans, if any.

Example: We plan to finance our restaurant through a blend of owner’s equity and bank loans. In the case of revenue shortfalls, we have planned for a revolving credit facility, which we can access as needed.

Key Financial Assumptions and Justifications

Mention any assumptions you have made while planning your finances, with suitable justifications for each assumption.

Example: Based on our market survey and the growing food culture in our locality, we have an estimated revenue growth of 10% per annum. Food costs are anticipated to remain at about 30% of total revenue, as we plan to manage these costs diligently by carefully selecting vendors and regularly reviewing our food waste.

10. Appendices

Organisational chart.

Include a visual hierarchy of staff and management positions within your restaurant.

Example: Our organisational chart outlines our management structure, starting with the restaurant owner and followed by the restaurant manager, chef, kitchen staff, front-of-house manager, and servers, providing clarity on role responsibilities and interactions.

Resumes of Key Staff

A brief bio or resume of your key team members can help you better understand their expertise, skills, and experience.

Example: Attached are the resumes of our Head Chef and Restaurant Manager. Both have significant industry experience and a track record of success in their respective fields.

Detailed Budget

Have a detailed budget breakdown, including income and expenses, if you’ve referred to it in your financial plan.

Example: Enclosed is a detailed version of our annual budget, indicating how resources are allocated between food costs, labour, rent, utilities, and marketing, and how we have planned for our income.

Evidence of Market Demand

Include any results from market research or demand surveys that support the viability of your restaurant in the location where you plan to operate.

Example: Find attached excerpts from a local market survey we conducted, which shows substantial demand for restaurants offering local cuisine with a modern twist in our city, underlining the potential for success of Delicious Delights.

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How to Write a Restaurant Business Plan (+ Examples)

Learn how to create a restaurant business plan with the best format that outlines your concept, and financials. Get examples and templates to get started.

10 minute read

helped business professionals at:

Short answer

What is a business plan for a restaurant?

A business plan for a restaurant is a document that outlines the restaurant's concept, strategies, and financial forecasts. It serves as a roadmap for launching and growing the establishment successfully.

Don't just focus on profit margins, ensure your business plan is well-presented

In the competitive world of the restaurant industry, where low-profit margins are a well-known hurdle, there emerges a critical, yet often overlooked, factor pivotal to success: the design of the business plan.

As we enter 2024, it's becoming increasingly clear that the traditional overlook of business plan design can no longer be afforded.

This isn't just about financial projections or market analysis; it's about crafting a blueprint that encapsulates the essence of your restaurant, compellingly communicates its value, and sets a solid foundation for growth.

By focusing on the design of your business plan, you stand to gain not just the attention of potential investors but also a clearer roadmap to navigate the challenges ahead.

What makes an effective business plan?

Embarking on the restaurant business journey requires more than just a passion for food-it demands a comprehensive plan that lays out every aspect of your venture with precision and foresight.

Let's delve into what constitutes an effective restaurant business plan, ensuring it's not just another document, but a roadmap to success.

6 key components of a winning restaurant business plan:

1. Vision and concept clarity

Start with a crystal-clear articulation of your restaurant's concept. Whether it's a cozy vegan cafe or a high-end steakhouse, the essence of your establishment should leap off the page.

This clarity helps potential investors and partners instantly grasp what you're aiming to create.

Beyond the concept, delineate your restaurant's values, mission, and the unique selling points that set you apart in a crowded market.

2. Comprehensive market analysis

A deep dive into market analysis cannot be overstated. Here, you're not just identifying who your customers are but also understanding the competitive landscape.

What are the prevailing trends in the dining sector? Who are your direct and indirect competitors, and how do you plan to differentiate yourself? This section should reflect a meticulous research process, showcasing insights that guide your strategy.

3. Robust financial planning

In any successful business plan, sound financial management is key.

Essential elements include:

Realistic financial projections: Your forecasts should be realistic, and built on data-backed assumptions.

Detailed profit and loss forecasts

Cash flow predictions

Break-even analysis

Contingency planning: Preparing for unforeseen challenges is crucial.

Develop a well-thought-out contingency plan to navigate the industry's unpredictable nature.

Identify potential risks and solutions, including supplier issues, staffing shortages, and changes in consumer behavior, to ensure business resilience.

4. Operational strategies

Operational excellence underpins a restaurant's success. Detail your plans for day-to-day operations, from sourcing ingredients to managing inventory and staffing.

Highlight your commitment to quality and efficiency in every aspect of the operation, from the kitchen to customer service.

Also, outline the technology, such as restaurant POS systems you'll implement to streamline processes and enhance the dining experience.

5. Marketing and branding

In today's digital age, a savvy marketing and branding strategy is crucial.

Describe how you'll create a strong brand identity and the channels you'll use to reach your target audience.

From social media campaigns to community engagement initiatives, your plan should reflect a keen understanding of how to connect with potential customers and build a loyal following.

Discover how to create a marketing deck to align your strategy with your business objectives, target audience needs, and market trends.

6. Customer experience focus

Exceptional customer service is the lifeblood of any successful restaurant. Detail the steps you'll take to ensure every guest feels valued and satisfied.

From the ambiance and menu design to staff training programs, every element should contribute to a memorable dining experience.

Feedback mechanisms and how you'll adapt to customer preferences are also vital components of this section.

What should be included in a restaurant business plan?

Creating a restaurant business plan is a foundational step toward launching a successful dining establishment.

It outlines your vision, strategy, and the specific actions you plan to take to make your restaurant a success.

Below, we break down the essential components that should be included in your restaurant business plan, ensuring clarity, comprehensiveness, and appeal to potential investors.

8 essential sections of a restaurant business plan:

1. Executive summary

A compelling overview of the restaurant, showcasing its unique concept, mission, and strategic objectives that guide its operations.

Overview: Present a succinct snapshot of your restaurant, including its concept, mission, key goals, and ownership structure.

Purpose: Highlight what you aim to achieve with the restaurant and the appeal it has to potential investors or lenders.

2. Business description

An in-depth look at the restaurant's theme, location, and how these elements combine to create a distinctive dining experience.

Concept and theme: Describe the unique aspects of your restaurant's concept, from the cuisine and menu items to the design and ambiance.

Location analysis: Analyze the chosen location, discussing demographics, foot traffic, and how these factors make it an ideal spot for your target market.

3. Market analysis

An insightful examination of dining trends, target demographics, and customer needs to inform strategic positioning.

Trends: Examine current trends in the dining industry and how they influence your restaurant's positioning.

Target demographic: Identify your target customers, detailing their preferences, dining habits, and how your restaurant will meet their needs.

Needs and preferences: Focus on understanding and catering to what your target market seeks in a dining experience.

4. Competitive analysis

A detailed evaluation of competitors, focusing on differentiation and strategies for establishing a market edge.

Competitors: List direct and indirect competitors, analyzing their strengths, weaknesses, and how you'll differentiate your restaurant.

Differentiation: Explain the unique selling points that will set your restaurant apart in the competitive landscape.

5. Menu and product offering

Overview of menu design, ingredient sourcing, and special services that enhance the restaurant's appeal.

Menu design: Discuss the inspiration behind your menu, including how it reflects the theme and caters to your target demographic. Outline your pricing strategy and item selection.

Sourcing and suppliers: Detail your approach to sourcing high-quality ingredients, including partnerships with local suppliers and commitments to sustainability.

Special offerings: Highlight any additional services your restaurant offers, such as catering, special events, or exclusive seasonal menus, to draw in a wider audience and generate extra revenue.

6. Marketing and sales strategy

A summary of branding efforts, promotional tactics, and sales projections designed to attract and retain customers.

Branding: Detail your restaurant's brand identity, including name, logo, and how it communicates your restaurant's values and mission.

Marketing tactics: Outline the strategies you will employ to attract and retain customers, such as social media marketing, local advertising, partnerships, and loyalty programs.

Sales forecasts: Provide realistic sales forecasts, explaining the rationale behind these projections and how you plan to achieve them.

7. Operating plan

Description of daily operations, facility management, and health safety protocols to ensure smooth and compliant restaurant functionality.

Daily operations: Describe the operational flow of the restaurant, including hours of operation, staffing requirements, and customer service policies.

Facility management: Discuss the layout and design of your restaurant, kitchen equipment needs, and any other facility-related details that will ensure efficient operation.

Health and safety: Outline the health and safety measures you will implement to comply with local regulations and ensure the well-being of both employees and guests.

8. Management and organization

An outline of the restaurant's organizational structure, key personnel, and staffing strategies for operational excellence.

Ownership structure: Specify the ownership structure of the restaurant, including key stakeholders and their roles.

Team composition: Introduce the management team, chefs, and other critical staff, highlighting their experience and how it contributes to the restaurant's success.

Staffing plans: Discuss your plans for hiring staff , including numbers, positions, and the qualities you seek in employees to maintain high standards of service.

How to create a business plan for a restaurant?

Creating a standout business plan for your restaurant involves focusing on key components that blend your vision with practical strategies.

6 actionable steps to distill your restaurant business plan:

Define your concept clearly: Begin by articulating your restaurant's concept, ambiance, and what sets it apart. This clarity lays the groundwork for the entire business plan.

Conduct thorough market analysis: Dive deep into your target market and competitors. This research will guide your menu design, pricing strategy, and marketing efforts, ensuring you carve out a unique space in the marketplace.

Craft a compelling menu: Ensure your menu reflects your brand identity and appeals to your target audience, all while considering cost-effectiveness and supply chain realities. Aim for a balance between innovation and simplicity.

Develop realistic financial projections: Detail initial costs, revenue expectations, and a break-even point. Importantly, predict potential hurdles with ready contingency plans.

Outline operational strategies: Describe your daily management approach, including sourcing, staffing, and customer service. Efficient operations are crucial for a seamless experience and streamlined processes.

Implement strategic marketing: Choose the most effective ways to connect with your audience. Building a strong brand narrative and engaging actively with customers can help turn first-time visitors into regulars.

7 restaurant business plan examples for winning partners and investors

When it comes to crafting a business plan for a restaurant, the type of establishment you're planning significantly influences the structure and content of the document.

Each kind of restaurant from fast-casual and fine dining to food trucks and bistros-caters to different market segments and operational models.

Here's a look at how these differences manifest in their respective business plans:

1) Fine dining restaurant business plan

Market focus: Targets higher-income clientele seeking a premium dining experience. The plan should highlight exceptional service, high-quality ingredients, and unique culinary offerings.

Operational model: Detailed attention to the ambiance, chef expertise, and a higher staff-to-guest ratio. Wine lists and bar offerings also play a significant role.

Financial projections: Emphasizes higher check averages with a focus on profitability per guest rather than volume. The cost structure will detail higher initial investment in decor, kitchen equipment, and inventory.

Here’s an example of a fine-dining restaurant business plan:

2) Bar restaurant business plan

Market focus: Targets a diverse clientele, from young professionals to social groups, seeking a blend of dining and socializing.

Operational model: Balances innovative cuisine with an extensive beverage selection in a space designed for both eating and lounging, including live entertainment options.

Financial projections: Outlines dual revenue streams from food and drinks, emphasizing beverage sales' higher profit margins and detailing licensing, entertainment, and insurance costs.

Here’s an example of a bar restaurant pitch deck:

3) Bistro restaurant business plan

Market focus: Caters to locals and tourists seeking a casual yet refined dining experience, positioning itself as a cozy neighborhood spot.

Operational model: Highlights a selective menu that adapts seasonally, emphasizing a warm ambiance and personal service.

Financial projections: Projects moderate earnings with a strong local following, noting initial investments in location and ambiance to create a distinctive setting.

Here’s an example of a bistro restaurant pitch deck:

4) Food truck business plan

Market focus: Appeals to urban professionals, millennials, and foodies looking for unique, high-quality food options on the go.

Operational model: Mobility is key. The plan must address location strategy, permits and regulations, and adaptability to different events and seasons.

Financial projections: Lower startup costs compared to brick-and-mortar establishments but include considerations for vehicle maintenance, fuel, and parking permits.

5) Coffee restaurant business plan

Market focus: Appeals to a varied audience with a unique theme or specialty cuisine, standing out from conventional coffee shops.

Operational model: Details the influence of theme or cuisine on menu design, decor, and guest experience, aiming to make the restaurant a destination.

Financial projections: Anticipates varied financial outcomes based on concept uniqueness, with thorough market research guiding pricing and marketing strategies.

6) Italian, Mexican, Asian, etc., cuisine restaurant business plan

Market focus: Focuses on providing authentic dining experiences to both expatriates and locals interested in specific cuisines.

Operational model: Requires sourcing authentic ingredients and skilled chefs familiar with the cuisine. The business plan should address menu authenticity, culinary training, tip system , and potential partnerships for ingredient import.

Financial projections: Depending on the positioning (casual vs. fine dining), financials would reflect the cost of unique ingredients and the expected dining experience level.

Here’s an example of an Italian restaurant business plan proposal:

7) Fast food restaurant business plan

Market focus: These plans emphasize speed, efficiency, and affordability. The target market typically includes busy professionals, families looking for convenient meal options, and younger demographics.

Operational model: The business plan must detail quick service operations, including streamlined kitchen layouts, supply chain logistics for fast-moving inventory, and technology for order taking (e.g., apps, and kiosks).

Financial projections: Focus on volume sales, low to moderate check averages, and strategies for high turnover rates.

How to design a restaurant business plan?

Designing a restaurant business plan is much like crafting a compelling game pitch deck, it's all about presenting your concept in a way that's as irresistible as the dining experience you're proposing.

8 restaurant business plan design tips:

1. Embrace scrollytelling

Use narrative scrolling to take your audience through the journey of your restaurant's concept, from the inspiration behind your dishes to the ambiance you plan to create.

This dynamic presentation style keeps readers engaged, turning your business plan into an immersive experience.

Here's an example of scroll-based design:

2. Incorporate interactivity and multimedia

Go beyond static pages by embedding interactive elements like sample menu walkthroughs, virtual tours of the restaurant layout, or clips from cooking demos.

These elements not only highlight your restaurant's unique offerings but also keep potential investors or partners engaged throughout your presentation.

And here's what a static presentation looks like compared to an interactive one:

Static PowerPoint

Interactive Storydoc

3. Use data visualization

Present market research, target demographics, and financial projections through clear, compelling visuals.

Transform complex data into easy-to-understand graphs, charts, and infographics, making your business strategy both visually appealing and straightforward to grasp.

Here's an example of a presentation with dataviz elements:

4. Personalize your deck

Leverage software that allows for customization, such as incorporating the viewer's name or tailoring content to specific investor interests.

A personalized approach demonstrates meticulous attention to detail and can forge a stronger connection with your audience.

5. Use cohesive branding

Ensure your business plan reflects your restaurant's identity through consistent use of colors, fonts, and imagery that align with your branding.

This not only enhances the visual appeal of your plan but also immerses your audience in the atmosphere you aim to create.

6. Ensure mobile-responsive

Given the variety of devices stakeholders might use to view your plan, ensuring a mobile-responsive design is essential.

This ensures that your business plan is accessible and engaging, whether it's being viewed on a smartphone or a desktop computer.

7. Highlight key information

Design your business plan to draw attention to critical information.

Techniques such as strategic content placement and highlighting can guide the reader's focus, ensuring that essential points stand out without overwhelming the viewer with too much information at once.

8. Segment content in tabs

Organize your business plan into sections or tabs that cater to different aspects of your restaurant concept and business strategy.

This not only makes your plan more navigable but also allows readers to easily find the information most relevant to their interests or concerns.

Here's an example of a tabs slide:

Restaurant business plan templates

Kicking off your restaurant business plan is a daunting task, especially when you aim to capture the essence of your dining concept in a document.

Interactive restaurant business plan templates are designed to simplify this process. They provide a structured framework that incorporates interactive and multimedia elements, essential for presenting your restaurant in a vibrant and dynamic manner.

These templates not only save you precious time but also guarantee that your business plan conveys a polished and compelling story.

Snag one today!

I am a Marketing Specialist at Storydoc, I research, analyze and write on our core topics of business presentations, sales, and fundraising. I love talking to clients about their successes and failures so I can get a rounded understanding of their world.

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How to write a restaurant business plan

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

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

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

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

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

1. Branded cover

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

2. Table of contents

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

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

3. Restaurant concept

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

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

4. Sample menu

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

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

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

This section is most relevant for:

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

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

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

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

6. Management team

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

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

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

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

8. Target market

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

9. Location

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

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

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

10. Market overview

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

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

11. Marketing and publicity

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

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

12. Specialists and consultants

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

• General contractor
• PR and marketing

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

13. Business structure

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

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

14. Financial projections

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

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

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

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

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

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

The key projections you can expect to work on are:

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

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

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

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How to Write a Restaurant Business Plan

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When starting a business—no matter what type of business that may be—a business plan is essential to map out your intentions and direction. That’s the same for a restaurant business plan, which will help you figure out where you fit in the landscape, how you’re going to differ from other establishments around you, how you’ll market your business, and even what you’re going to serve. A business plan for your restaurant can also help you later if you choose to apply for a business loan .

While opening a restaurant isn’t as risky as you’ve likely heard, you still want to ensure that you’re putting thought and research into your business venture to set it up for success. And that’s where a restaurant business plan comes in.

We’ll go through how to create a business plan for a restaurant and a few reasons why it’s so important. After you review the categories and the restaurant business plan examples, you can use the categories to make a restaurant business plan template and start your journey.

Why you shouldn’t skip a restaurant business plan

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

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

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

How much do you need?

with Fundera by NerdWallet

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.

LLC Formation

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

By Homebase Team

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

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

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

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

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1. Executive summary

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

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

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

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

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

2. Company description

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

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

3. Financial analysis 

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

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

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

Profit and loss statement

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

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

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

4. Market overview

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

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

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

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

5. Market analysis 

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

Industry analysis

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

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

Competition analysis

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

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

Marketing analysis

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

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

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

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

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

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

7. Location

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

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

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

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

8. External tools 

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

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

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

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

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

10. Restaurant design

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

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

How to format your restaurant business plan

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

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

Elevator pitch

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

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

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

Stakeholder plan (external)

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

Use it to persuade others to engage with your business.

Management plan (Internal):

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

Conclusion: Crafting Your Restaurant Business Plan for Success

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

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

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

FAQs about Restaurant Business Plans

Why do i need a restaurant business plan.

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

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

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

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

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

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

Why is market analysis important in a restaurant business plan?

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

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

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

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

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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.

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Restaurant Business Plan Template & PDF Example

• September 4, 2024
• Business Plan

Creating a comprehensive business plan is crucial for launching and running a successful restaurant. This plan serves as your roadmap, detailing your vision, operational strategies, and financial plan. It helps establish your restaurant’s identity, navigate the competitive market, and secure funding for growth.

This article not only breaks down the critical components of a restaurant business plan, but also provides an example of a business plan to help you craft your own.

Whether you’re an experienced entrepreneur or new to the food and beverage industry, this guide, complete with a business plan example, lays the groundwork for turning your restaurant concept into reality. Let’s dive in!

Our restaurant business plan is structured to cover all essential aspects needed for a comprehensive strategy. It outlines the restaurant’s operations, marketing strategy, market environment, competitors, management team, and financial forecasts.

• Executive Summary : Offers an overview of the restaurant’s business concept, market analysis , management, and financial strategy.
• Restaurant & Location: Describes the restaurant’s prime location, size, seating capacity, and distinctive design, emphasizing its appeal to the target demographic.
• Supply & Operations: Outlines the supply chain management, focusing on local sourcing and quality ingredients, and details the operational aspects, including kitchen layout, equipment, and front-of-house operations.
• Key Stats: Shares industry size , growth trends, and relevant statistics for the full-service restaurant market.
• Key Trends: Highlights recent trends affecting the restaurant sector, such as health-conscious dining, sustainability, and technology integration.
• Key Competitors: Analyzes the main competitors in the vicinity, showcasing the restaurant’s unique selling proposition in comparison.
• SWOT : Strengths, weaknesses, opportunities, and threats analysis.
• Marketing Plan : Strategies for promoting the restaurant to maximize visibility and customer engagement.
• Timeline : Key milestones and objectives from the initial setup through the launch and operational optimization.
• Management: Information on who manages the restaurant and their roles.
• Financial Plan: Projects the restaurant’s financial performance, including revenue, profits, and expected expenses, aiming for profitability and sustainable growth.

Restaurant Business Plan

Fully editable 30+ slides Powerpoint presentation business plan template.

Download an expert-built 30+ slides Powerpoint business plan template

Executive Summary

The Executive Summary introduces your restaurant’s business plan, offering a concise overview of your establishment and its offerings. It should detail your market positioning, the variety of cuisines and dining experiences you offer, its location, size, and an outline of day-to-day operations. 

This section should also explore how your restaurant will integrate into the local market, including the number of direct competitors within the area, identifying who they are, along with your restaurant’s unique selling points that differentiate it from these competitors. 

Furthermore, you should include information about the management and co-founding team, detailing their roles and contributions to the restaurant’s success. Additionally, a summary of your financial projections, including revenue and profits over the next five years, should be presented here to provide a clear picture of your restaurant’s financial plan.

Restaurant Business Plan Executive Summary Example

Business Overview

The  business overview  should detail the restaurant’s specific features, such as its seating capacity, ambiance, and supply chain practices. It’s important to emphasize how the restaurant caters to its target demographic through its strategic location and operational model.

Example: “[Your Restaurant Name],” located in [specific area or neighborhood], covers [total square footage] sq ft and includes a main dining area, bar, and outdoor patio, offering a total of [number of seats] seats. The restaurant’s commitment to quality is reflected in its locally sourced produce and sustainable supply chain practices, catering to a diverse clientele.

Market Overview

This section involves analyzing the size, growth, and trends of the full-service restaurant market. It should address the industry’s digital transformation, health-conscious dining preferences, and eco-friendly practices, positioning the restaurant within the broader market context.

Example: “[Your Restaurant Name]” enters a U.S. full-service restaurant market valued at $293 billion. The restaurant’s focus on technology, healthier menu options, and sustainability aligns well with current  market trends  and consumer preferences, setting it apart from six main competitors in the area.

Management Team

Detailing the management team’s background and expertise is crucial. This section should highlight how their experience in culinary arts and restaurant management contributes to the success of the restaurant.

Example: The Executive Chef and Co-Owner of “[Your Restaurant Name]” leads menu development and kitchen operations, ensuring high-quality food preparation and presentation. The General Manager and Co-Owner manages daily operations, staff, customer service, and financial aspects, ensuring a seamless dining experience.

Financial Plan

This section should outline the restaurant’s financial goals and projections, including revenue targets and profit margins, providing a clear picture of its financial aspirations and health.

Example: “[Your Restaurant Name]” aims to achieve $2.7 million in annual revenue with an 11%  EBITDA  margin by 2028. This financial goal is supported by a focus on quality dining experiences, strategic marketing, and operational efficiency, positioning the restaurant for growth in the  competitive  full-service restaurant market.

For a Restaurant, the Business Overview section can be concisely divided into 2 main slides:

Restaurant & Location

Briefly describe the restaurant’s physical environment, emphasizing its design, ambiance, and the overall dining experience it offers to guests. Mention the restaurant’s location, highlighting its accessibility and the convenience it offers to diners, such as proximity to entertainment venues or ease of parking. Explain why this location is advantageous in attracting your target clientele.

Supply & Operations

Detail the range of cuisines and dishes offered, from appetizers and main courses to desserts and specialty beverages. Outline your sourcing strategy, ensuring it reflects a commitment to quality and sustainability, and matches the market you’re targeting.

Highlight any unique culinary techniques, exclusive ingredients, or innovative kitchen technologies that set your restaurant apart. Discuss your operational strategies, including inventory management, supplier relationships, and kitchen workflow, to ensure efficiency and consistency in delivering exceptional dining experiences.

Industry size & growth

In the Market Overview of your restaurant business plan, start by examining the size of the restaurant industry and its growth potential. This analysis is crucial for understanding the market’s scope and identifying expansion opportunities.

Key market trends

Proceed to discuss recent market trends , such as the increasing consumer interest in farm-to-table dining, ethnic cuisines, and experiential dining experiences.

For example, highlight the demand for restaurants that offer unique cultural dishes, the growing popularity of health-conscious and dietary-specific menus, and the integration of technology in enhancing the dining experience.

Competitive Landscape

A  competitive analysis  is not just a tool for gauging the position of your restaurant in the market and its key competitors; it’s also a fundamental component of your business plan.

This analysis helps in identifying your restaurant’s unique selling points, essential for differentiating your business in a  competitive  market.

In addition, competitive analysis is integral in laying a solid foundation for your business plan. By examining various operational aspects of your competitors, you gain valuable information that ensures your business plan is robust, informed, and tailored to succeed in the current market environment.

Identifying Competitors in the Restaurant Industry

To comprehensively understand the competitive landscape, start by identifying both direct and indirect competitors in your area. Direct competitors are restaurants offering similar cuisines or targeting a comparable customer base. For instance, if your restaurant specializes in authentic Mexican cuisine, other nearby Mexican restaurants are direct competitors. Indirect competitors may include food trucks, cafes, or even fast-casual eateries offering diverse menus that overlap with your offerings.

Leverage digital tools like Google Maps, Yelp, or food delivery apps to map out the locations of your competitors. Reviews and ratings on platforms like TripAdvisor and social media can offer valuable insights into competitors’  strengths and weaknesses . Positive reviews highlighting exceptional service or a unique dining experience at a competitor’s restaurant can signify an area of focus for differentiation and improvement.

Restaurant Competitors’ Strategies

To conduct a comprehensive analysis, delve into various aspects of your competitors’ operations:

• Menu Offerings:  Assess the breadth and uniqueness of dishes offered by competitors. Take note if any local restaurants are gaining traction by focusing on farm-to-table ingredients, regional specialties, or offering innovative fusion cuisines, as these aspects often indicate emerging  market trends .
• Service and Ambiance:  Evaluate the overall customer experience. Identify if there’s a competitor renowned for its fine dining experience, another known for its trendy and vibrant atmosphere, or one that excels in providing a casual, family-friendly environment. These elements significantly contribute to a restaurant’s success and differentiation.
• Pricing and Positioning:  Compare pricing strategies . Determine whether competitors are positioned as budget-friendly eateries or if they adopt a more upscale approach with premium pricing, highlighting gourmet ingredients, or exclusive dining experiences.
• Marketing Channels :  Analyze how competitors market their restaurants. Do they leverage social media platforms for promotions, engage in collaborations with local influencers, or host special events or themed nights? Understanding their marketing tactics provides insights into effective promotional strategies that resonate with the  target audience .
• Operational Efficiency:  Observe if competitors have adopted technological advancements such as online reservations, mobile apps for ordering, or contactless payment systems. These innovations not only streamline operations but also contribute to an enhanced customer experience.

What’s Your Restaurant’s Value Proposition?

Reflect on what uniquely distinguishes your restaurant from the competition. It could be your innovative fusion of cuisines, a strong emphasis on locally sourced and sustainable ingredients, or perhaps a distinctive ambiance that reflects a particular cultural theme or historical narrative.

Listen attentively to customer feedback and observe emerging industry trends to identify gaps or unmet demands in the market. For instance, if there’s a growing interest in plant-based dining experiences and competitors have not tapped into this niche, it could present an opportunity for your restaurant to cater to this demand and stand out.

Consider how your restaurant’s location influences your strategy. A downtown location might warrant a focus on quick service and catering to office lunch crowds, while a suburban setting could embrace a more relaxed, family-friendly dining environment.

First, conduct a SWOT analysis for the restaurant , highlighting Strengths (such as a unique menu and exceptional customer service), Weaknesses (including potential high operational costs or strong competition in the area), Opportunities (for example, a growing interest in diverse cuisines and healthy eating), and Threats (such as economic downturns that may decrease consumer spending on dining out).

Marketing Plan

Next, develop a marketing strategy that outlines how to attract and retain customers through targeted advertising, promotional discounts, an engaging social media presence, food blogger outreach, and community involvement, such as local events or charity sponsorships.

Marketing Channels

Utilize various marketing channels to engage with your audience and attract new patrons.

Digital Marketing

• Social Media:  Utilize social media platforms such as Instagram, Facebook, Twitter, and TikTok to showcase your restaurant’s ambiance, signature dishes, behind-the-scenes glimpses, chef profiles, and customer testimonials. Regularly engage with your audience by responding to comments, hosting interactive polls, or sharing user-generated content.
• Email Marketing:  I mplement an email marketing strategy to build a loyal customer base. Offer incentives such as exclusive recipes, promotional offers, or early access to special events in exchange for subscribing to your newsletter. Regularly communicate with your subscribers, sharing updates, promotions, and stories that resonate with your brand.
• Website and SEO:  Maintain an  informative website showcasing your menu , chef profiles, reservation options, and reviews. Optimize it for local SEO to ensure visibility in searches related to your cuisine and location.

Local Advertising

• Printed Materials:  Distribute well-designed flyers in nearby neighborhoods, advertise in local magazines, and collaborate with tourism centers or hotels for exposure.
• Community Engagement:  Sponsor local events, collaborate with food bloggers or influencers, and participate in food festivals or charity events to increase brand visibility and community involvement.
• Partnerships:  Forge partnerships with complementary businesses (such as wine shops or local farmers’ markets) for cross-promotions or collaborative events.

Promotional Activities

Engage potential customers through enticing offers and events.

• Special Offers:  Launch promotions like ‘Chef’s Tasting Menu Nights’ or ‘Happy Hour Discounts’ to attract new diners and retain regulars.
• Loyalty Programs:  Implement a loyalty system offering rewards for frequent visits or referrals, such as a free appetizer or dessert after a certain number of visits.
• Events and Special Occasions:  Host themed nights, seasonal menus, or exclusive culinary events to create buzz and attract diverse audiences.

Sales Channels

Efficiently manage  sales channels  to maximize revenue and customer satisfaction.

In-Restaurant Upselling

• Menu Strategies:  Highlight premium dishes or chef’s specials, offer wine pairings or dessert suggestions, and train staff to upsell without being pushy.
• Merchandising:  Display branded merchandise, specialty sauces, or cookbooks for sale to complement the dining experience.

Online Ordering and Delivery

• Online Ordering Platform: I mplement an easy-to-use online ordering system for takeout or delivery orders. Offer exclusive online discounts or bundle deals.
• Delivery Partnerships:  Collaborate with food delivery services or establish in-house delivery for customers’ convenience.

Reservation Management

• Reservation System:  Utilize an efficient reservation platform to manage bookings. Offer incentives for off-peak reservations or special occasions.

Membership and VIP Programs

Developing membership and VIP programs can cultivate a loyal customer base and drive recurring revenue:

• VIP Memberships:  Create exclusive membership tiers offering perks like priority reservations, chef’s table access, or private event invitations.
• Reward Programs:  Develop a digital loyalty system where customers earn points for every dollar spent, redeemable for discounts, exclusive menu items, or special events.

Strategy Timeline

Finally, create a detailed timeline that outlines critical milestones for the restaurant’s opening, marketing campaigns, customer base growth, and expansion objectives, ensuring the business moves forward with clear direction and purpose.

The management section focuses on the restaurant’s management and their direct roles in daily operations and strategic direction. This part is crucial for understanding who is responsible for making key decisions and driving the restaurant towards its financial and operational goals.

For your restaurant business plan, list the core team members, their specific responsibilities, and how their expertise supports the business.

The Financial Plan section is a comprehensive analysis of your financial projections for revenue, expenses, and profitability. It lays out your restaurant’s approach to securing funding, managing cash flow, and achieving breakeven.

This section typically includes detailed forecasts for the first 5 years of operation, highlighting expected revenue, operating costs and capital expenditures.

For your restaurant business plan, provide a snapshot of your financial statement (profit and loss, balance sheet, cash flow statement), as well as your key assumptions (e.g. number of customers and prices, expenses, etc.).

Make sure to cover here _ Profit and Loss _ Cash Flow Statement _ Balance Sheet _ Use of Funds

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Who is this for?

4 key things to do before you begin writing your restaurant business plan.

So, you think you’re ready to dive into the restaurant biz? Hold up. Before you start fantasizing about your grand opening, there’s groundwork to be laid. And I’m not just talking about choosing which trendy aprons your staff will wear. Here are the four non-negotiable steps you need to tackle before you even think about drafting that business plan.

1. Figure Out Your Concept and Brand Identity

What’s your story? And no, “I want to open a restaurant” doesn’t cut it. Are you bringing the sultry tastes of New Orleans to the heart of New York? Or maybe you’re thinking of a vegan joint that even hardcore carnivores can’t resist? That’s your concept. Now, how will you sell it? That’s your brand. It’s not just about what’s on the plate; it’s about the vibe, the ethos, the whole shebang. Your concept and brand identity are what will set you apart from the “just another café” down the street. Got it?

2. Get a Grip on Locations and Logistics

Location, location, location – it’s not just a tired cliché. It’s the make-or-break factor for your restaurant dream. But here’s the kicker: some landlords want to see your business plan before they hand over the keys. It’s a bit of a chicken-and-egg situation, isn’t it? But fear not. This is where your concept shines. It gives landlords a taste of what’s to come, making them more likely to bet on your vision. And logistics? Start thinking about supply chains, kitchen flow, and whether your delivery guy will get stuck in traffic during rush hour. Thrilling, I know.

3. Menu Planning

Ah, the menu – the heart of your restaurant. This is where you get to flex your culinary muscles. But let’s not get carried away with truffle oil just yet. Your menu needs to be a carefully balanced equation of cost, creativity, and logistics. It should scream your brand, cater to your target demographic, and, above all, be feasible. Remember, a great concept with a poorly executed menu is like a smartphone with no battery life – useless.

4. Regulation and Licensing

Dreaming of a chic cocktail lounge to complement your restaurant? You better make sure you can secure that liquor license first. Regulations and licensing are the less glamorous side of the restaurant business, but they’re as crucial as the food you serve. This step is about dotting your i’s and crossing your t’s. Health inspections, food handler certifications, zoning laws – welcome to the bureaucratic maze. Navigate it successfully, and you’re one step closer to pouring those artisanal cocktails.

The Absolute Power of a Killer Restaurant Business Plan

Listen up, future restaurateurs! Why do you need a restaurant business plan that’s more detailed than your grandma’s recipe for lasagna? Simple. It’s the GPS for navigating the wild terrain of the restaurant industry. You’re not just opening a place where people eat; you’re stepping into a battlefield where only the strongest concepts thrive. You think you’ve got what it takes? Then you better have a plan that screams, “Invest in me, I’m going places!”

The Must-Haves of Your Restaurant Business Plan

Crafting this masterpiece involves more than jotting down some numbers and a catchy name. It’s about painting a picture so vivid, investors can taste your dishes just by reading the pages.

Executive Summary

This isn’t your high school book report. It’s the hook that grabs investors by their taste buds. Who are you? What’s your vibe? And why is your place going to be the new hotspot? 

Conceptualizing Your Offering

Are you the oasis for vegan foodies, or the haven for carnivores seeking their next meaty conquest? Define your universe. 

Dive deep into your menu. Why? Because your truffle mac ‘n cheese is going to revolutionize how we think about comfort food, that’s why.  

Location, Location, Location

Explain why your spot is the place to be. Is it the foot traffic, the local vibe, or because it’s an area screaming for a culinary revolution?  

Market Analysis

Who’s coming to eat? What’s the competition? And why’s your restaurant the answer to everyone’s food prayers? 

Strategy & Implementation

How are you going to fill those seats? If “If you build it, they will come” is your only plan, we need to talk. 

Management Dream Team

Who’s running the show? Why are they rock stars? 

Financial Genius

Show me the money – your startup costs, projections, and that magic break-even point. 

Might throw in a curveball or two, like the tech that’ll make your service smoother than a soufflé or the loyalty program that keeps ’em coming back for more. Custom-tailor your plan. This isn’t a one-size-fits-all kind of deal.

Why Sweating the Small Stuff Makes All the Difference

In the cutthroat culinary world, it’s the little things. Your business plan isn’t just a document; it’s your manifesto. It’s what sets you apart in a sea of sameness. Think of it as your restaurant’s DNA – from analyzing your market to breaking down your cash flow. This level of detail doesn’t just impress financiers; it gives you a map through the industry’s maze.

Ready, Set, Pre-Plan!

Think writing a restaurant business plan is your first step? Think again. Before you start dreaming up menu items or picking out tablecloths, there’s something crucial you need to tackle: our Pre-Planning Process . This isn’t just a preliminary step; it’s the foundation on which your entire concept will be built. Want to know more? We’ve laid out every detail on our website. Start Your Journey Here. Alongside the essential tasks to tackle before penning your plan, these resources are invaluable.

The Pre-Planning Process for Restaurant Entrepreneurs

Before the dream becomes reality, there’s the Pre-Planning Process. Think of it as the appetizer to the main course that is your restaurant. This phase is where your vision gets a reality check. Is your brilliant idea in sync with the market? Can it make you money? Let’s chop it up into bite-sized pieces.

Know Your Customer

Who’s sitting at your tables? Getting this right is like nailing the perfect spice blend. Use Pre-Vision Interviews and the Jobs-to-be-Done theory to decode your customers’ cravings. This isn’t just about filling bellies; it’s about fulfilling needs, wants, and dreams on a plate.

Get the full recipe on understanding your customer.

Core Cost Analysis

Next up: the dough. Can your restaurant make financial sense? Break down the costs like a recipe, from ingredients (goods) to chef’s time (labor). It’s all about balancing quality and cost to price your menu right.

Dive into the numbers with our Core Cost Analysis guide.

Business Model Development

Here’s where you sketch out your restaurant’s blueprint using the Business Model Canvas. Mix in customer insights, sprinkle in financial realities, and what do you get? A strategy that’s as solid as your signature dish.

Layer your business model with our development tools.  

Operations in Detail

Operations are the kitchen of your business. It’s where plans meet reality. From picking your team to setting up supplier ties, every choice cooks up the customer experience you’re aiming for.

Whisk through operational planning essentials here.

Startup and Operating Costs

Before the grand opening comes the bill. Understanding the full cost menu—from initial setup to the daily specials—is crucial. It sets up your pricing strategy and opens doors to investors.

Season your financial planning with our Startup and Operating Costs guide.

Now, assuming you’ve got the pre-planning in your rearview, it’s time to talk about step two: actually writing that killer restaurant business plan. This is where your concept starts to take shape, grounded in the gritty realities of the restaurant world and buoyed by your boundless passion. 

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Actually Writing a Perfect Restaurant Business Plan

Okay, so you’re really, really, truly ready to write your restaurant business plan? Our resources guide you through, soup to nuts. Visit our Plan & Pitch section and start cooking up your success story, which will take you through the following steps: 

Understanding Audiences

Knowing who will be reading your business plan is half the battle. Customize your pitch to echo in the halls of banks, impress investors, comply with regulators, charm partners, or convince landlords. Your message needs to land with impact.

Get the right structure for your audience.

Model-Based Planning®

Our Model-Based Planning® slices through the noise, offering a strategic blueprint for any restaurant concept, from a cozy café to a bustling food truck. Embrace a bird’s-eye view of your business terrain, sharpening your concept and competitive edge.

Explore Model-Based Planning®.

Narrative Development

A story well told is a story that sells. Weave your restaurant’s vision, strategy, and USP into a narrative that captivates and convinces, laying a solid foundation for your pitch.

Craft your story.

Dish out a thorough market analysis to understand your competition, the industry trends, and the economic landscape. This is your compass for navigating towards success in the restaurant sector.

Dive into market analysis.

Organizational Structure

The backbone of any successful restaurant is its team. Chart out your organizational structure and pen down compelling team biographies that demonstrate capability and credibility to potential backers.

Build your team structure.

Financial Projections

Serving up a detailed financial forecast is essential. It’s your map for budgeting, setting prices, and securing the dough (funding, that is).

Forecast your finances.

Turn your concept into a full-blown plan with actionable strategies for marketing, sales, and customer delight. A well-seasoned marketing plan ensures you hit your targets and satisfy customer appetites.

Strategize and execute.

Pitch Deck & Finances

An irresistible pitch deck and savvy financial management are your secret ingredients for attracting early-stage investment and securing a smooth launch.

Perfect your investor pitch.

Unlock the Power of Expert Business Planning

Supercharge your restaurant's success.

Our Expert Business Planning Bundle, curated specifically for restaurant entrepreneurs, is a comprehensive toolkit with everything you need to create a winning business plan.

This bundle includes the Model-Based Planning® Worksheet, a professional financial projection Excel model, and expert guides on leveraging these tools and AI to develop your plan. Don’t miss this opportunity to invest in your restaurant’s future and watch your vision come to life.

Gain an Unfair Advantage

The tools you need.

This bundle was created by the top business planning team in the U.S., responsible for the most successful business plan writing company in history. By leveraging these expert resources and insider secrets specific to restaurant planning, you’ll be able to create a standout business plan that sets you apart from the competition.

With this bundle, you will:

• Access the insider knowledge and proven strategies used by the most successful business planning company in the U.S.
• Leverage expert resources tailored specifically to the restaurant industry, giving you a competitive edge
• Streamline your planning process with the Model-Based Planning® Worksheet for Restaurants and Cafes
• Create professional financial projections using the included Excel model
• Utilize the curated restaurant-focused business plan template to structure and organize your plan effectively
• Follow expert guides on leveraging these tools and AI to develop a compelling and comprehensive business plan
• Dramatically increase your chances of securing the loans, investments, or approvals you need to bring your restaurant vision to life

Use this bundle as your primary toolkit for crafting a restaurant business plan that unlocks the funding and support you need.

When crafting a business plan for your restaurant or cafe, you need more than just a generic template. You need a toolkit carefully curated by industry experts who have spent their careers helping restaurants succeed. That’s exactly what our Expert Business Planning Bundle offers, but why invest in this bundle when there are other options available?

The answer is simple: no other resource can match the depth, breadth, and practical wisdom contained in our Expert Business Planning Bundle. Our team has distilled their thousands of hours of experience working with successful restaurants into a comprehensive toolkit that will save you time, money, and the frustration of making costly mistakes.

With our targeted, practical knowledge tailored specifically to the restaurant industry, you’ll be able to write a business plan that’s smarter than what the best consultants could produce, and that’s exactly customized to your unique needs and goals. Whether you’re seeking funding, approvals, or simply want to set your restaurant up for long-term success, our Expert Business Planning Bundle is the ultimate resource to help you achieve your vision.

Frequently Asked Questions

• How do I tailor my business plan to attract potential investors specifically?

Tailoring your business plan to appeal to potential investors involves highlighting the aspects of your business that demonstrate profitability, scalability, and a clear competitive edge. Personal information about the management team’s experience

• What information should I include in the business description section of my restaurant business plan?

The business description section should provide a comprehensive overview of your restaurant, including the concept, target market, menu offerings, and unique selling points. It should also detail the restaurant’s location, design, and how it fits into the broader market landscape. Highlight any differentiators that set your restaurant apart from competitors and outline your vision for the restaurant’s impact on the local dining scene.

• How much personal information should I share about my management team in the business plan?

Your business plan should include succinct biographies of key management team members, focusing on their relevant experience, skills, and contributions to the success of the restaurant. This section should illustrate why each member is uniquely qualified to execute the business plan, without delving into excessive personal detail. 

• Should I highlight my past success stories in the business plan?

Yes, including past a success story or two in your business plan can significantly enhance your credibility and appeal to banks, potential investors, or even landlords. Highlight how these experiences have equipped you with the skills and insights necessary to make your current restaurant venture a success. 

• What are the key elements of a company overview in a restaurant business plan?

The company overview section should summarize the essence of your restaurant, including its name, location, cuisine type, and the dining experience it offers. It should outline your mission statement, core values, and the long-term objectives of your business. 

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A Restaurant Business Plan Beginner's Guide + Examples

Are you planning to open a restaurant? Crafting a well-structured business plan is the key to transforming your culinary vision into a successful reality.

Think of this plan as a roadmap that guides your business toward its goals and demonstrates its potential to investors.

A comprehensive business plan is vital for securing funding, attracting customers, and achieving long-term success in the competitive restaurant industry.

To illustrate what a strong plan looks like, we have created a fictional restaurant, complete with hypothetical figures and information for demonstration purposes only.

Understanding the Basics of a Restaurant Business Plan

A restaurant business plan is a detailed document that explains everything about your restaurant's business structure, including the menu, target market, financial projections, and marketing strategy.

Essentially, it acts as a blueprint for your restaurant.

It can be seen as a roadmap to help you launch and run your restaurant. It keeps you organized and focused.

It also shows potential investors and lenders that your idea can work. A good business plan is key for getting funds and finding the right partners.

The Purpose and Importance of a Business Plan for Restaurants

In the ever-changing restaurant industry, having a strong business plan is the key to success. It shows your vision, strategies, and goals.

This plan gives you a clear direction for your restaurant and gets you ready for the grand opening !

A good business plan explains your restaurant’s mission statement and what makes it special to potential investors.

It also includes your financial projections, showing how your idea can be profitable and sustainable.

This is important to get funding and to attract investors who believe in what you are doing.

A business plan also helps you spot possible challenges before they happen. It forces you to think carefully about your target market, competition, and operational logistics.

This way, you can reduce risks and increase the chances of success.

What You Need to Get Started

As a new business owner, writing a restaurant business plan is an important step. You need a clear idea of what you want to do and know the basics.

Start by defining what your restaurant will be about.

Think about who your target audience is and what special dining experience you want to offer.

Look at practical details like the service style you will use, the atmosphere you want to create, and what hours your restaurant will be open.

Make an outline of your menu, focusing on the dishes that will attract your target market. Research the kitchen equipment you will need and the costs so everything runs smoothly from the start.

Lastly, include details about your management team. Show their experience and skills.

A strong team can build trust with potential investors and increase the credibility of your business plan.

Gathering Market Research and Competitive Analysis

Understanding your target market is very important for a restaurant to succeed. Doing good market research will help you find out who your ideal customers are. You can learn about their likes and eating habits.

Look at demographics, income levels, and food trends in your area. This way, you can adjust your menu and services to fit their needs.

Next, do a detailed analysis of your competitors. Find out what restaurants are near you.

Check their menus, prices, and target audience. Look at what they do well and where they struggle.

Think about what unique things you can offer to stand out.

By knowing both your competitors and your target market, you can improve your restaurant concept, menu, and marketing strategy.

This helps you stand out in a busy market. Remember, having a clear target market and a unique selling point is key to bringing in and keeping customers.

Crafting Your Restaurant's Concept and Brand Identity

Now that you have finished your market research and examined competitors' strategies, it’s time to create your restaurant concept and build a strong brand identity.

This is where your cooking ideas can really shine.

Think carefully about what your target market likes, what the local food scene is like, and what you enjoy doing.

Do you want a relaxed neighborhood bistro, a fancy restaurant, or a unique theme? The choice is yours!

A clear concept helps shape your menu, décor, and brand's overall feel.

Defining Your Restaurant Concept and Theme

Your restaurant concept is the main part of your business. It shapes how customers feel when they dine with you.

Clearly outline what type of restaurant you want. Is it a casual café, a lively sports bar, or a fancy fine-dining place? Create a unique dining experience that makes you stand out.

Think about the vibe you want. Will it be warm and welcoming, lively and energetic, or classy and romantic?

Your theme should match your target market and fit well with your menu.

A clear restaurant concept not only invites customers but also helps you make choices about your menu, your place's appearance, and your marketing.

It’s the base for building your brand identity.

Creating a Unique Selling Proposition (USP)

Creating a unique selling proposition (USP) is very important in the restaurant industry.

Your USP shows what makes your restaurant unique. Consider your restaurant concept, service style, or special menu items that will attract your target audience.

A clear USP helps attract potential customers and can catch the eye of investors, too.

Make sure your USP matches your overall mission and values. This helps you make a strong impression on your customers.

Writing Your Restaurant Business Plan (Step by Step)

Now that you have your idea, brand, and unique selling point ready, it is time to create your business plan.

A clear plan helps you organize your thoughts. It also shows your vision to potential investors in a simple way.

Follow these steps to make sure you include all the important parts of a great restaurant business plan.

Remember to support your statements with solid research and realistic financial projections.

Step 1: Executive Summary and Company Description

Start with a clear executive summary. This should explain your restaurant's idea, the target market, and key financial points.

This part of your plan should capture the reader's attention right away.

Executive Summary Example: Harvest Bistro

Harvest Bistro is an innovative, farm-to-table restaurant located in the heart of downtown Maplewood, targeting health-conscious diners, families, and local food enthusiasts. With a mission to provide fresh, sustainably sourced dishes that celebrate the rich flavors of seasonal ingredients, Harvest Bistro aims to create a unique dining experience that combines delicious cuisine with a commitment to the community and the environment.

Concept and Vision Our vision is to establish Harvest Bistro as a premier dining destination known for its exquisite menu, warm ambiance, and strong community ties. The concept revolves around simple yet sophisticated dishes crafted from locally sourced ingredients, featuring an ever-changing seasonal menu that keeps guests excited and engaged. We aim to build a loyal customer base by delivering exceptional service and memorable dining experiences.

Market Opportunity Maplewood is experiencing a renaissance in culinary culture, with a growing demand for restaurants that prioritize sustainability, local sourcing, and healthy dining options. Our target audience includes young professionals, families, and eco-conscious diners seeking high-quality, responsibly prepared meals. With the nearest comparable farm-to-table establishment located over 30 miles away, Harvest Bistro has a unique opportunity to capture a significant share of the local market.

Unique Selling Proposition Harvest Bistro differentiates itself through its commitment to sustainability and community involvement. We partner with local farmers and artisans to source fresh, organic ingredients, ensuring that every dish we serve supports the local economy and reduces our carbon footprint. Our menu will feature creative dishes that highlight seasonal produce, offering both vegan and gluten-free options to cater to diverse dietary preferences. Additionally, we plan to host monthly farm dinners, local wine pairings, and cooking classes, fostering a sense of community and engagement.

Management Team The restaurant will be led by experienced restaurateur Jane Mitchell, whose 15 years in the industry include the successful launch and management of three award-winning eateries. Our Executive Chef, Michael Anderson, brings a wealth of knowledge and creativity, having honed his craft at several Michelin-starred restaurants across the country. Together, they are committed to making Harvest Bistro a beloved local dining destination.

Financial Projections With an initial investment of $500,000, Harvest Bistro is projected to generate $1.2 million in revenue by the end of Year 1, with a net profit margin of 18%. Our five-year financial forecast indicates steady growth, driven by strategic marketing efforts, a robust loyalty program, and continued community engagement. By Year 3, we aim to achieve an annual revenue of $1.8 million and a net profit margin of 22%.

Conclusion Harvest Bistro is poised to become a standout dining destination in Maplewood by offering an exceptional farm-to-table experience that aligns with the values and preferences of today's discerning diners. With a passionate management team, a unique market position, and a clear plan for growth, we are confident in our ability to create a thriving business that contributes positively to our community and the environment. We invite you to join us on this exciting journey to redefine what it means to dine locally and sustainably.

Next, give a detailed company description. Talk about your restaurant's mission, vision, and values.

Include background information about the restaurant owners and main management staff, and highlight their experience and knowledge in the industry.

Clearly state your restaurant's legal structure. Is it a sole proprietorship, partnership, or corporation? This section should offer a full view of your restaurant's identity and the main factors behind it.

Step 2: Menu Design and Offerings

Your menu is very important for your restaurant. It needs careful design and good choices.

Make a sample menu that shows what your restaurant is about and what food you want to serve. Think about pricing, where you get your ingredients, and any dietary needs.

Highlight your signature dishes. These dishes should show off what your chef can do and the different flavors you provide.

Whether your place is for casual dining or fine dining or has a special theme, make sure your menu attracts customers and matches your brand.

Here are some points to think about when making your sample menu:

• Theme and Cuisine: Your menu should fit with your restaurant's idea and the type of food you serve.
• Pricing Strategy: Look into what others charge and find a price that is both good for business and competitive.
• Visual Appeal: A good-looking menu makes the overall dining experience better.

Step 3: Market Analysis and Target Audience

A good market analysis is very important. It helps you understand your competition and find your target audience.

Look into the age, dining trends, and income levels in your area.

This will help you find your ideal customer.

Create a clear profile of your target audience. Include their age, dining choices, and how much they spend. Use this information to shape your menu, marketing plan, and business strategy.

Having a clear target audience helps you change what you offer and how you communicate. This makes your marketing more effective and helps you attract the right customers.

Example Market Analysis: Harvest Bistro

Industry Overview The farm-to-table movement is a growing trend in the restaurant industry, driven by consumers' increasing desire for fresh, locally sourced, and sustainably produced food. According to the National Restaurant Association, the demand for farm-to-table dining experiences has increased by 14% annually over the past five years, reflecting a shift toward healthier eating habits and environmental awareness. This trend is particularly pronounced among millennials and Gen Z diners, who prioritize sustainability, transparency, and community impact when choosing where to eat.

Local Market Insights Located in downtown Maplewood, Harvest Bistro is strategically positioned to capitalize on these industry trends. Maplewood is a vibrant, rapidly growing community with a population of over 45,000 residents. The city boasts a median household income of $78,000, and a significant portion of its residents fall within the 25-45 age demographic—key segments that align with our target market of young professionals, families, and eco-conscious consumers.

Maplewood has recently seen an influx of new businesses and a surge in interest in local culture, art, and dining. With a thriving downtown area that hosts numerous community events, farmer’s markets, and a popular annual food festival, there is a strong appetite for unique dining experiences that emphasize local flavors and sustainable practices. However, despite this growing demand, there are currently no farm-to-table restaurants within a 30-mile radius, presenting a significant opportunity for Harvest Bistro to fill this market gap.

Target Market Segmentation Our target market can be segmented into three primary groups:

Young Professionals (Ages 25-40): Comprising approximately 35% of Maplewood’s population, this group is characterized by a disposable income and a penchant for dining out. They value high-quality, innovative cuisine and are attracted to restaurants that reflect their values, such as sustainability and community engagement.

Families (Parents Ages 30-50, with Children): Representing about 25% of the local market, families are increasingly seeking out dining options that are both kid-friendly and health-conscious. Harvest Bistro’s welcoming atmosphere, combined with menu options that cater to a variety of dietary preferences (including gluten-free and vegan choices), positions us as an attractive option for family dining.

Eco-Conscious Consumers (All Ages): This group, which includes both younger and older demographics, prioritizes sustainability and ethical consumption. They are highly likely to support businesses that share their values, especially those that emphasize locally sourced ingredients, environmental responsibility, and community involvement. This segment is estimated to make up 15-20% of the Maplewood dining market.

Competitive Landscape While Maplewood has a variety of dining options, from casual eateries to fine dining, there is currently no direct competitor offering a dedicated farm-to-table experience. Nearby restaurants that focus on local cuisine do not emphasize sustainable sourcing or seasonal menus to the extent that Harvest Bistro will. This lack of direct competition provides a unique opportunity for Harvest Bistro to establish itself as the leading choice for customers seeking fresh, locally sourced meals.

Our closest indirect competitors include a few upscale bistros and casual dining establishments that serve locally inspired dishes, but none offer a comprehensive farm-to-table concept. Harvest Bistro will distinguish itself with its commitment to local partnerships, an ever-changing seasonal menu, and community-focused events such as cooking classes and farm dinners.

Market Potential and Demand The Maplewood dining market is growing, with an estimated annual growth rate of 5%. Given the increasing consumer preference for healthier, sustainable dining options, we project strong demand for Harvest Bistro’s offerings. According to recent surveys, 72% of Maplewood residents are interested in supporting local businesses that prioritize sustainability, and 64% express a willingness to pay a premium for fresh, locally sourced food. This data indicates significant market potential for a restaurant like Harvest Bistro.

Sales Forecast Based on our target market analysis and competitive landscape, we estimate capturing 8-10% of the local dining market in our first year, translating to approximately 24,000 diners. With an average check size of $50, our revenue forecast for Year 1 is $1.2 million. We anticipate growth of 10-15% annually as we build our brand and customer loyalty through strategic marketing and community engagement.

Conclusion The market analysis indicates a strong opportunity for Harvest Bistro to establish itself as the go-to farm-to-table restaurant in Maplewood. With minimal direct competition, a favorable local demographic, and growing consumer demand for sustainable, locally sourced dining experiences, Harvest Bistro is well-positioned to thrive in this dynamic market. By leveraging our unique value proposition and actively engaging with the community, we aim to capture a significant share of the local dining market and achieve steady growth over the next five years.

Step 4: Marketing and Sales Strategies

To build a successful business, start by outlining a clear marketing plan designed to attract and retain customers.

Consider incorporating grand opening deals to generate initial interest and excitement. Utilize social media advertising and local ads to increase your visibility and reach within the community.

Focus on connecting with your target audience in meaningful ways. Create excitement by sharing attractive food pictures and announcing special deals on social media platforms.

Engage with food bloggers and local influencers to expand your reach and build credibility.

It's essential to regularly monitor and adjust your marketing efforts based on the results you observe and the feedback you receive from customers.

This proactive approach ensures that your strategies remain effective and responsive to market demands.

Step 5: Organizational Structure and Management Team

Outline how your restaurant is organized. Define the roles and responsibilities for your team. Talk about the skills and experience of your management team. Show how they can lead and run a successful restaurant.

Investors look for a strong team in charge. If some key positions are still open, describe what your perfect candidates would be like and what skills they should have.

Example Organizational Structure: Harvest Bistro

Harvest Bistro’s organizational structure is designed to ensure efficient operations, exceptional customer service, and a dynamic workplace environment that fosters creativity and collaboration. The team is composed of experienced professionals who bring a diverse range of skills and a shared passion for delivering a unique farm-to-table dining experience. Below is an outline of the key roles and responsibilities within our team, along with a brief overview of the skills and experience of our management team.

Key Roles and Responsibilities

Owner/General Manager: Jane Mitchell

• Responsibilities: Jane oversees all aspects of Harvest Bistro’s operations, including financial management, marketing, staffing, and customer satisfaction. She is responsible for setting strategic goals, managing budgets, and ensuring that the restaurant adheres to its mission of providing a sustainable, farm-to-table dining experience. Jane also cultivates partnerships with local farmers and vendors, aligning sourcing with the restaurant’s seasonal menu.
• Skills and Experience: Jane brings over 15 years of experience in the restaurant industry, having successfully launched and managed three award-winning eateries. Her expertise includes business development, team leadership, and strategic planning. Jane’s strong network within the culinary community and her passion for sustainable practices make her uniquely qualified to lead Harvest Bistro to success.

Executive Chef: Michael Anderson

• Responsibilities: Michael is responsible for designing the menu, managing the kitchen staff, and ensuring the consistent quality of all dishes served. He oversees inventory management, food sourcing, and kitchen safety protocols. Michael collaborates closely with local farmers and suppliers to create seasonal dishes that reflect the restaurant’s farm-to-table ethos.
• Skills and Experience: With over a decade of experience in some of the nation’s top Michelin-starred restaurants, Michael is known for his creativity, culinary innovation, and commitment to sustainability. His deep understanding of farm-to-table cuisine and his ability to create compelling, seasonal menus make him an ideal fit for Harvest Bistro.

Front-of-House Manager: Samantha Lewis

• Responsibilities: Samantha is in charge of all front-of-house operations, including managing the host, waitstaff, and bar teams. She ensures that every guest enjoys a welcoming and memorable dining experience. Samantha is also responsible for staff training, scheduling, customer service, and maintaining the restaurant’s ambiance and decor.
• Skills and Experience: Samantha has over eight years of experience managing front-of-house operations in high-end dining establishments. She is highly skilled in customer relations, team training, and conflict resolution. Her strong leadership and communication skills ensure a cohesive team environment and excellent customer service.

Sous Chef: David Martinez

• Responsibilities: David assists the Executive Chef in menu planning, food preparation, and kitchen management. He supervises line cooks, manages food quality control, and ensures adherence to health and safety standards. David also plays a crucial role in creating daily specials and implementing new recipes.
• Skills and Experience: David has five years of experience as a sous chef in both fine dining and casual eateries. His expertise lies in efficiently managing kitchen operations and ensuring the highest quality in food preparation. He is passionate about sustainable cooking and locally sourced ingredients, aligning perfectly with Harvest Bistro’s mission.

Marketing and Events Coordinator: Emily Wong

• Responsibilities: Emily is responsible for developing and executing marketing strategies, managing social media accounts, and planning special events such as farm dinners, wine pairings, and cooking classes. She works closely with the General Manager to promote Harvest Bistro’s unique offerings and build a loyal customer base.
• Skills and Experience: Emily has a background in digital marketing and event management, with over six years of experience in the hospitality industry. Her creative marketing campaigns and strong community engagement skills will help elevate Harvest Bistro’s brand presence and attract new customers.

Head Bartender: Tom Richardson

• Responsibilities: Tom manages the bar operations, including drink menu creation, inventory control, and staff training. He ensures that all beverages are prepared to the highest standards and develops signature cocktails that complement the seasonal food menu.
• Skills and Experience: With over ten years of experience as a mixologist and bar manager, Tom is known for his innovative drink creations and his ability to provide a memorable bar experience. His understanding of local flavors and dedication to sustainability align with the restaurant’s overall philosophy.

Line Cooks, Hosts, Waitstaff, and Support Staff

• Responsibilities: These team members are critical to daily operations, ensuring efficient kitchen prep, welcoming service, and a seamless dining experience for all guests. Line cooks are responsible for food preparation under the guidance of the Executive Chef and Sous Chef. Hosts and waitstaff handle guest seating, order taking, and customer satisfaction.
• Skills and Experience: Each staff member is trained in their specific roles, with an emphasis on teamwork, customer service, and product knowledge. Many have previous experience in similar roles and are enthusiastic about contributing to Harvest Bistro’s mission.

Leadership and Management Capabilities

The management team at Harvest Bistro is uniquely qualified to run a successful restaurant, given their diverse backgrounds and extensive experience in the industry.

Jane Mitchell’s strategic vision and leadership skills, combined with Michael Anderson’s culinary expertise, set the foundation for a restaurant that is both innovative and operationally sound.

Samantha Lewis’ strong front-of-house management ensures an exceptional customer experience, while Emily Wong’s marketing acumen drives brand visibility and engagement.

Together, this team has a proven track record of success in the restaurant industry, with a deep understanding of both the business and creative aspects of running a farm-to-table dining establishment.

Their combined skills and experience provide the leadership needed to build a thriving, community-focused restaurant that meets both its financial goals and its mission to promote sustainability.

Having a united and experienced team is important. It helps with smooth operations, great customer service, and the overall success of your restaurant.

Step 6: Operational Plan and Logistics

Develop a clear plan for how your restaurant will operate every day. This plan should include details on how to choose vendors, manage inventory, and create staff schedules.

Having a good operational plan will help things run smoothly and use resources wisely.

Example of Vendor Selection & Management

At Harvest Bistro, vendor selection is critical to maintaining our commitment to fresh, locally sourced, and sustainably produced ingredients. We will establish partnerships with local farmers, artisanal producers, and sustainable suppliers who align with our values and can provide consistent, high-quality products. Our vendor selection process will involve:

• Research and Networking: We will research local farms and suppliers within a 50-mile radius and attend local farmers' markets and food fairs to identify potential vendors.
• Quality Assessment: Potential vendors will be evaluated based on the quality of their produce, sustainability practices, and reliability. We will visit farms and facilities to inspect production methods and ensure that all partners meet our standards for organic and ethical farming.
• Pricing and Contracts: Negotiations will focus on establishing fair pricing and building long-term relationships. We will create contracts that outline delivery schedules, payment terms, and quality standards.
• Diversity and Backup: We will work with multiple vendors for each product category to ensure a steady supply and mitigate risks associated with crop failures or supply chain disruptions.

You should also create a layout of your restaurant's floor plan. This should show seating capacity, how the kitchen is organized, and how customers will move around.

This visual aid will help potential investors see your space and understand how it works.

Logistics play a key role in running a successful restaurant. Making processes easy, ensuring deliveries are on time, and keeping inventory levels just right will help reduce waste and increase profits.

Step 7: Financial Projections and Funding Requirements

Financial projections are a critical component of your business plan.

Provide detailed financial statements, including projected income statements, balance sheets, and cash flow statements for the next three to five years.

Clearly state your funding requirements and how you plan to utilize the funds.

Whether you're seeking investors, loans, or a combination, transparent financial projections are crucial for securing funding and demonstrating your business acumen.

Sample Financial Projections Template for Harvest Bistro

 The following provides a comprehensive overview of our anticipated financial performance over the next three to five years, including detailed income statements, balance sheets, and cash flow statements.

Projected Income Statements (Profit and Loss Statements)

• Total Revenue: $[Amount]
• Cost of Goods Sold (COGS): $[Amount]
• Gross Profit: $[Amount]
• Operating Expenses: $[Amount]
• Net Profit: $[Amount]

(Continue for Years 3-5)

Projected Balance Sheets

• Current Assets: $[Amount]
• Fixed Assets: $[Amount]
• Current Liabilities: $[Amount]
• Long-term Liabilities: $[Amount]
• Equity: $[Amount]

Projected Cash Flow Statements

• Cash Flow from Operating Activities: $[Amount]
• Cash Flow from Investing Activities: $[Amount]
• Cash Flow from Financing Activities: $[Amount]
• Net Cash Flow: $[Amount]
• Net Cash Flow: $[Amount] (Continue for Years 3-5)

These financial projections are based on our expected growth, market trends, and strategic plans to increase revenue and manage costs effectively. They provide a roadmap to ensure Harvest Bistro remains financially sound and profitable over the coming years.

Legal and Regulatory Considerations

Navigating the legal rules is very important for a restaurant business. You need to follow all local, state, and federal rules about food service, health, safety, and hiring workers.

It is a good idea to talk to a lawyer and a business advisor. They can help you get the right licenses, permits, and insurance.

Following these rules keeps your business safe from legal problems and helps create a safe space for employees and customers.

Food Service Licenses & Permits

Getting the right food service licenses and permits is a must for any restaurant that wants to operate legally.

The rules can change depending on where you are and what type of business you have, so it's important to do your research.

You should reach out to your local health department and other important offices to find out what specific licenses and permits your restaurant needs.

Common requirements might include food handler's permits for your staff, a business license, and a food establishment permit.

Staying compliant with these regulations is an ongoing task. You should regularly check your licenses and permits to ensure they are current and meet the latest standards.

Compliance with Health and Safety Regulations

Health and safety rules are very important in the restaurant industry. You should know the local and national food safety rules . This includes how to handle, store, and clean food properly.

You need to set up a complete food safety training program for all your staff. Make sure they understand and follow all the steps. Inspect your facilities and equipment regularly to keep everything safe and clean.

Following health and safety rules protects your customers from getting sick from food.

It also helps to protect your reputation and lowers the chance of expensive legal problems.

Implementing Technology in Your Restaurant Business

In today's world, technology is very important for improving how restaurants run and how customers feel.

There are tools like point-of-sale (POS) systems and platforms for online ordering. These tools help restaurants to work better and faster.

Using technology can help you improve your operations, understand your customers better, and reach more people.

Point of Sale (POS) Systems and Management Software

Choosing the right point of sale (POS) system and management software is very important for your restaurant.

A good POS system can help process orders faster, keep track of sales data, and manage inventory.

Management software can make work easier by automating things like employee schedules and payroll.

Using these tools well can improve customer service and make your restaurant more efficient.

This can increase profit and make customers happier. Picking the right POS system can really affect your earnings and help your operations run smoothly.

Leveraging Online Ordering and Delivery Platforms

In today’s economy, it is important to offer online ordering and work with delivery platforms to grow your customer base.

Make sure your website and mobile app provide an easy online ordering experience.

Customers should be able to quickly look at your menu and place orders.

Partner with trusted delivery services to reach more people and take advantage of the rising trend in food delivery. When selecting your partners, consider carefully delivery fees and commissions.

By providing online ordering and delivery, you meet the changing needs of customers.

This also helps you reach more people, increase the number of orders, and may raise your revenue.

Frequently Asked Questions

How can i determine the best location for my restaurant.

Finding the right place requires looking at foot traffic and how easy it is to get there for your target market. You should also consider how close it is to local businesses and check out the competitors in that specific location. Thorough market research is important to help you make a smart choice.

What are the most effective marketing strategies for a new restaurant?

Effective marketing strategies use social media, work with local partners, and create engaging content that targets your market. You might also want to talk to industry experts for help. It is important to check and adjust your marketing efforts regularly.

How do I create realistic financial projections for my restaurant?

Making financial projections means predicting sales and considering expenses like food, labor, and other costs. Talking to a trained accountant can help you create a complete budget. This includes a predicted profit and loss statement, as well as realistic financial goals, especially for your important first year.

Wrapping it Up

In summary, a clear restaurant business plan is very important for your restaurant's success. It helps you explain your idea, know your market, and make a practical financial plan.

By using a step-by-step method from this guide, you can create a plan that shows what makes your restaurant special and different from others in the restaurant industry.

Remember to use technology and follow legal rules; these are important aspects to consider. If you need more help or advice in creating your restaurant business plan, feel free to contact us.

Good luck with your restaurant!

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Two companies learn the hard way that running restaurants is difficult

Pinstripes warns of staff cutbacks after a challenging quarter, kamala harris pledges to help more restaurants and other small businesses get off the ground, restaurant buyers have little interest in actual restaurants, struggling topgolf to be spun off, red lobster set to exit bankruptcy after court approval.

A judge on Thursday approved Red Lobster’s Chapter 11 bankruptcy plan, clearing the way for the seafood chain to be sold to a group led by Fortress Investment Group.

The Orlando-based casual-dining company filed for bankruptcy in May with liabilities of between $1 billion and $10 billion, capping a tumultuous period of sales declines, losses and leadership turnover. Before and during the bankruptcy proceedings, Red Lobster closed more than 100 struggling restaurants across the country and now stands at 544 locations. 

One of the industry’s most well-known brands, Red Lobster will look to get back on track under its new owner, which last week named a new chief executive for the chain, former P.F. Chang’s CEO Damola Adamolekun. 

Calling it a “great day for Red Lobster,” Adamolekun in a statement said the company has a plan to reinvigorate the brand with the help of $60 million in new funding from its investors.

“Red Lobster has a tremendous future, and I cannot wait to get started on our plan with the company's more than 30,000 team members across the USA and Canada,” Adamolekun said.

New York-based Fortress, along with co-investors TCW Private Credit and Blue Torch, was the stalking-horse bidder in Red Lobster’s sale process and won the bidding after no other buyers came forward. It offered approximately $375 million, which included $275 million in debt and $100 million in debtor-in-possession financing, for the chain, according to bankruptcy documents. The deal is expected to close before the end of the month.

Fortress has some restaurant experience. An affiliate, SPB Hospitality, owns Krystal, Logan’s Roadhouse and about a dozen other mostly full-service concepts, many of which were acquired out of bankruptcy. Red Lobster will become Fortress’ biggest restaurant holding by far, with more than $2.1 billion in sales last year, according to Technomic data.

Red Lobster has changed hands several times since it was founded in 1968 by legendary restaurateur Bill Darden. It was acquired by General Mills in 1970 and spun off as part of the newly created Darden Restaurants in 1995. In 2014, Darden sold it to private-equity firm Golden Gate Capital. Two years later, Golden Gate sold a 25% stake in Red Lobster to Bangkok-based seafood company Thai Union Group. In 2020, Thai Union and a consortium of investors called the Seafood Alliance bought the remainder of the chain.

Red Lobster stagnated after the sale from Darden to Golden Gate, with sales and unit count largely unchanged from 2014 to 2019.  After an initial bounce-back from pandemic lockdowns, the chain struggled with rising costs and falling traffic. In an effort to turn the tide, Thai Union last year launched an all-you-can-eat shrimp deal that led to heavy losses. In January, it announced that it was exiting its investment in the chain.

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09-06-2024 NEWS

Red Lobster bankruptcy exit plan: New owners, new boss, fewer restaurant locations

The embattled seafood chain has received court approval to reemerge from Chapter 11. Here’s how the newly restructured company will be different.

[Photo: michelaubryphoto/Adobe Stock]

BY  Tracy Brown Hamilton 1 minute read

Red Lobster has received court approval for its Chapter 11 exit plan, nudging the popular casual-dining seafood chain closer to emerging from bankruptcy.

Known for its seafood offerings and iconic  cheddar biscuits , the company filed for bankruptcy protection in May after facing a series of challenges, including growing competition, expensive leases, and—some will have you believe—a failed shrimp promotion  that compounded existing financial difficulties.

Additionally, the broader pullback in consumer spending, especially in the wake of the pandemic, further strained the company’s finances.

Here’s what will be different about the restaurant chain once it emerges from bankruptcy:

• New owners : Under the approved restructuring plan, RL Investor Holdings, a group of investors that includes TCW Private Credit, Blue Torch, and funds managed by affiliates of Fortress Investment Group, will acquire the chain by the end of the month.
• Fewer locations : Red Lobster will continue to operate independently, albeit with 544 restaurants across the United States and Canada, slimmed down from 578 locations pre-bankruptcy filing. The company has announced numerous closures in court filings since the bankruptcy.
• New boss : Once the acquisition is finalized, former P.F. Chang’s CEO Damola Adamolekun will step in to lead Red Lobster as chief executive, replacing Jonathan Tibus, who guided the company through its bankruptcy process.

Adamolekun expressed enthusiasm for the future, stating that the new ownership group is committed to reinvigorating the brand with over $60 million in new funding. He emphasized that the investment will help Red Lobster modernize while retaining the key elements that have made it a beloved name in the industry.

“Red Lobster’s future is brighter now than ever before. I cannot wait to get started on our investment plan, and to get out and meet diners across the USA and Canada,” Adamolekun said in a  media release  announcing the decision.

This development comes at a challenging time for the restaurant industry, with  several other chains  filing for bankruptcy this year, struggling with high interest rates and post-pandemic shifts in consumer spending.

Apply to the Most Innovative Companies Awards and be recognized as an organization driving the world forward through innovation. Final deadline: Friday, October 4.

ABOUT THE AUTHOR

Tracy Brown Hamilton is an Irish-American journalist based in the Netherlands.   More

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Court approves Red Lobster’s restructuring, buyout plan

The seafood chain will emerge from bankruptcy with P.F. Chang’s former CEO at the helm and $60 million in new funding.

Red Lobster received court approval of its restructuring plan and sale to Fortress Investment Group, via RL Investor Holdings, on Thursday, the company said in a press release. The company previously filed for Chapter 11 bankruptcy protections in May. 

RL Investor Holdings, the stalking horse bidder, emerged as the buyer after the chain failed to receive additional qualified bids in July. RL Investor Holdings was an entity created by Fortress alongside co-investors TCW Private Credit and Blue Torch. 

The acquisition is expected to close before the end of the month. Following the completed buyout, Damola Adamoluken , former CEO of P.F. Chang’s, will officially become CEO of Red Lobster. Jonathan Tibus, who held Red Lobster’s CEO role through the reorganization and Chapter 11 proceedings, will step down and leave the company.

“With our new backers, we have a comprehensive and long-term investment plan — including a commitment of more than $60 million in new funding — that will help to reinvigorate the iconic brand while keeping the best of its history,” Adamoluken said in a statement. 

Red Lobster will operate with 544 locations across 44 U.S. states and four Canadian provinces. The chain closed roughly 100 units in May and planned to close another 23 stores deemed unprofitable by the end of August. 

The restructuring plan includes a “trust for the benefit of general unsecured creditors that will pursue litigation against equity holders and former officers and directors, including its former CEO [Paul Kenny] related to, among other things, certain ‘failed or ill-advised strategic initiatives,’ including the restaurant’s ‘Ultimate Endless Shrimp’ promotion ,” Sarah Foss, global head of legal at Debtwire, said in a statement emailed to Restaurant Dive. 

“The litigation will likely be centered around whether the promotion and development of the ‘Ultimate Endless Shrimp’ promotion was a waste of corporate assets and involved a breach of the former CEO’s fiduciary duties to the company as well as unjust enrichment on the part of former equity sponsor Thai Union, among other potential claims,” Foss said. 

Thai Union, the company’s previous minority owner , has denied these claims .

Recommended Reading

• Red Lobster gets another CEO By Julie Littman • Aug. 26, 2024
• How a bad real estate deal sunk Red Lobster By Julie Littman • June 10, 2024
• Red Lobster declares bankruptcy By Julie Littman • May 20, 2024

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Did Dunkin’ get its loyalty shakeup wrong?

The revamped program’s emphasis on food items could be a play for higher check sizes, but making members pay a premium for coffee rewards could burn the chain.

How 6 restaurant giants are hiking menu prices

Brands like Chipotle, McDonald’s and Starbucks are walking a tightrope — charge enough to protect the bottom line without alienating customers.

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• Court approves Red Lobster’s restructuring, buyout plan By Julie Littman
• Topgolf will be spun off by its parent company By Julie Littman
• Playa Bowls acquired by Sycamore Partners By Julie Littman
• Investor sues Starbucks, alleging ‘false and misleading statements’ By Julie Littman

Red Lobster says it will soon exit bankruptcy protection after judge approves seafood chain’s sale

FILE - A Red Lobster restaurant is seen in Schaumburg, Ill., May 20, 2024. (AP Photo/Nam Y. Huh)[ASSOCIATED PRESS/Nam Y. Huh]

NEW YORK (AP) — After months of dozens of restaurant closings and headlines about “endless shrimp” woes, Red Lobster says it will soon exit from Chapter 11 bankruptcy protection.

A U.S. bankruptcy judge on Thursday approved the casual seafood chain’s reorganization plan, which includes a lender group led by asset manager Fortress acquiring the business. The green light arrives under just four months after Red Lobster filed for bankruptcy protection as it pursued a sale, following years of mounting losses and dwindling customers while it struggled to keep up with competitors.

At the time of filing in May, Red Lobster’s leadership shared plans to “simplify the business” through a reduction of locations. The chain, which lost $76 million in 2023, shuttered dozens of its North American restaurants over recent months — both leading up to and during the bankruptcy process. That includes more than 50 locations whose equipment was put up for auction just days before the Chapter 11 petition, followed by additional closures throughout the bankruptcy process.

Red Lobster said Thursday that it expects to operate about 544 locations across the U.S. and Canada upon emerging from bankruptcy. That’s down from 578 disclosed as of May’s bankruptcy filing.

Under terms of the acquisition, which is expected to close by the end of September, the chain will continue to operate as an independent company.

FILE - Signage at a Red Lobster restaurant, May 20, 2024, in Lincolnwood, Ill. (AP Photo/Teresa Crawford, File)

Photo: ASSOCIATED PRESS/Teresa Crawford

Once the deal is finalized, Red Lobster will also get a new CEO — Damola Adamolekun, former chief executive of P.F. Chang’s.

Adamolekun was appointed to head RL Investor Holdings, the newly formed entity acquiring Red Lobster, by Fortress last week. In a statement Thursday, Adamolekun said that Red Lobster “has a tremendous future” and thanked Jonathan Tibus, who will leave the company and step down as CEO, for his leadership during the bankruptcy process.

Red Lobster’s purchaser is also providing additional funding to help the Orlando, Florida-based chain get back on its feet post-emergence. Adamolekun said the company’s long-term investment plan includes a commitment of more than $60 million in new funding.

Known for its affordable seafood and cheddary biscuits, Red Lobster has seen multiple ownership changes over the course of its 56-year history. The brand was founded back in 1968 by Bill Darden, who sold Red Lobster to General Mills in 1970. General Mills later went on to form Darden Restaurants, which owns Olive Garden and other chains. Darden Restaurants was spun off from General Mills in 1995.

Darden Restaurants later sold Red Lobster to a private equity firm in 2014. Thai Union Group , one of the world’s largest seafood suppliers, first invested in Red Lobster in 2016 and upped its stake in 2020 — but announced its intention to exit its minority investment earlier this year.

When announcing plans to divest in January, CEO Thiraphong Chansiri said the COVID-19 pandemic, industry headwinds and rising operating costs from Red Lobster had resulted in “prolonged negative financial contributions to Thai Union and its shareholders.” It reported a $19 million loss from Red Lobster for the first nine months of 2023.

While not the sole reason, among sources of loss were — yes — those endless shrimp. Last year, Red Lobster significantly expanded the iconic all-you-can-eat special. But customer demand overwhelmed what the chain could afford. Thai Union leadership later noted that the deal’s $20 price tag wasn’t making enough money.

Last year’s shrimp debacle wasn’t the first time Red Lobster saw consequences of “endless” promises. In 2003, the company reportedly lost millions of dollars on an all-you-can-eat “Endless Crab” promotion when crab prices rose.

Copyright 2024 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.

Best Dinner Restaurants in Belgorod, Belgorod Oblast

Belgorod dinner restaurants, establishment type, traveler rating, dietary restrictions, restaurant features.

Password --> (color vector graphic design) Type of vectorization:   from 20 vector images ($27.95) Available vector graphic file formats and file size: EPS 8 41.9 kb CorelDraw 9 58.4 kb ** 1276x1600 px 204.2 kb or   ›› Ship & Download: $495 ›› At least 8106 vector images by keywords: › › › › › › › › › › Red Lobster sale and reorganization plan approved by federal judge After months of dozens of restaurant closings and headlines about “endless shrimp” woes, Red Lobster is poised to soon exit from Chapter 11 bankruptcy protection. A U.S. bankruptcy judge on Thursday approved the casual seafood chain’s reorganization plan and sale to a lender group led by asset manager Fortress. The green light arrives under just four months after Red Lobster filed for bankruptcy protection as it pursued a sale, following years of mounting losses and dwindling customers while it struggled to keep up with competitors. At the time of filing in May, Red Lobster’s leadership shared plans to “simplify the business” through a reduction of locations. The Orlando, Florida, chain shuttered dozens of its North American restaurants in recent months — both leading up to and during the bankruptcy process. That includes  more than 50 locations  whose equipment was put up for auction just days before the Chapter 11 petition, followed by dozens of additional closures throughout the bankruptcy process. Red Lobster said Thursday that it expects to operate about 544 locations across the U.S. and Canada upon emerging from bankruptcy. That’s down from 578 disclosed as of May’s filing. Under terms of the acquisition, which is expected to close at the end of September, the chain will continue to operate as an independent company. The chain will also get a new CEO — Damola Adamolekun, former chief executive of P.F. Chang’s. Adamolekun was appointed to head RL Investor Holdings, the newly formed entity acquiring Red Lobster, by Fortress last week. In a statement Thursday, Adamolekun said that Red Lobster “has a tremendous future” and thanked Jonathan Tibus, who will leave the company and step down as CEO, for his leadership during the bankruptcy process. Red Lobster’s purchaser is also providing additional funding to help the Orlando, Florida-based chain get back on its feet post-emergence. Adamolekun said the company’s long-term investment plan includes a commitment of more than $60 million in new funding. Red Lobster has seen multiple ownership changes over the course of its 56-year history. The chain was founded back in 1968 by Bill Darden, who sold Red Lobster to General Mills in 1970. General Mills later went on to form Darden Restaurants , which owns Olive Garden and other chains. Darden Restaurants was spun off from General Mills in 1995. Darden Restaurants later sold Red Lobster to a private equity firm in 2014.  Thai Union Group , one of the world’s largest seafood suppliers, first  invested in Red Lobster in 2016  and upped its stake in 2020 — but announced its intention to exit its minority investment earlier this year. When announcing plans to divest in January, CEO Thiraphong Chansiri said the COVID-19 pandemic, industry headwinds and rising operating costs from Red Lobster had resulted in “prolonged negative financial contributions to Thai Union and its shareholders.” It reported a $19 million loss from Red Lobster for the first nine months of 2023. While not the sole reason, among sources of loss were — yes — those endless shrimp. Last year, Red Lobster significantly expanded the iconic all-you-can-eat special. But customer demand overwhelmed what the chain could afford. Thai Union leadership later noted that the deal’s $20 price tag wasn’t making enough money. 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A U.S. bankruptcy judge approved the casual seafood chain’s reorganization plan on Thursday, allowing a lender group led by asset manager Fortress to acquire the business. Red Lobster filed for bankruptcy in May after struggling with mounting losses and declining customer traffic. At the time of filing, the chain announced plans to simplify its business by closing underperforming locations.  RELATED: Red Lobster has message for fans after bankruptcy filing Since then, Red Lobster has shuttered more than 50 restaurants and sold off their equipment as part of the bankruptcy process. By the time it emerges from bankruptcy, the company expects to operate about 544 restaurants across the U.S. and Canada, down from 578 disclosed during the May filing. New CEO and funding to lead Red Lobster’s future As part of the reorganization plan, Red Lobster will continue to operate as an independent company. Damola Adamolekun, former CEO of P.F. Chang’s, will take over as the new CEO once the deal is finalized. Adamolekun, appointed by Fortress, replaces Jonathan Tibus, who led the company through the bankruptcy process. RELATED: Flavor Flav orders every Red Lobster menu item to support seafood chain Adamolekun expressed optimism for the future of Red Lobster, thanking Tibus for his leadership during a difficult time. Fortress also committed over $60 million in new funding to help the chain stabilize and regain its footing after exiting bankruptcy. Red Lobster’s history of ownership changes and challenges Red Lobster, founded in 1968, has experienced several ownership changes throughout its history. It was first sold to General Mills in 1970 before becoming part of Darden Restaurants in 1995. In 2014, Darden sold the chain to a private equity firm, and in 2016, Thai Union Group invested in the brand. Earlier this year, Thai Union announced plans to divest from Red Lobster due to financial losses. Among the financial setbacks were the company’s expanded "endless shrimp" promotion, which led to higher-than-expected customer demand and unsustainable costs. Red Lobster also experienced losses from previous "endless" promotions, including the infamous "Endless Crab" deal in 2003. This article is based on information from the Associated Press and official statements from Red Lobster, Fortress, and Damola Adamolekun regarding the company’s reorganization and leadership changes following its Chapter 11 bankruptcy filing. How to Write a Restaurant Business Plan A comprehensive business plan is the foundation of every successful restaurant. You need a business plan before you can begin to execute on anything having to do with opening your establishment. A proper business plan is a guide that will help take your idea from concept to reality. When you begin to seek professional and financial support for your new business, your business plan will be the primary document of reference to describe your concept, market, and potential for profitability. You need a business plan for investors, lenders, consultants, partners, and other team members who will help make your dream of opening a restaurant come true. In this article, we’ll walk you through every part of how to write a restaurant business plan, explain the function of each section, and provide an example you can use as a starting point. Before Writing Your Business Plan: Questions to Answer Before you start writing your business plan, you’ll want to consider a few key things. Knowing the answers to these questions will make writing your business plan and communicating your vision a hundred times easier. Keep the answers to these questions top of mind as you’re writing your business plan. Who is your business plan for? Are you approaching investors and lenders, or is your plan specifically for you and your staff? You’ll need to adapt your writing for different audience types, and perhaps place emphasis on certain sections over others depending on your primary audience. Where will your restaurant be located? If you don’t yet have a location for your restaurant , you should at least know which neighbourhood your restaurant will be located in. Your restaurant’s location will determine important elements of your business plan, like your competitive analysis, ingredient availability, venue type, etc. If you’re in the early stages of planning, you likely don’t know your exact address, but nailing it as close as you can will guide you in your writing. What is your venue type? You should have a clear idea of what kind of restaurant you’re opening , whether it’s an intimate cafe, craft microbrewery, or gourmet food truck. If you aren’t quite sure, you’ll need to decide before you write your business plan. You should know exactly what your venue is going to be as you work through the details of a business plan. What are your goals? Do you want to start a food truck and then grow to open a sister restaurant, or do you want to open a full service restaurant and grow to operate a fleet of food trucks? Are you looking to open a burger place with a constant flow of customers? Or maybe you want to be the go-to place for special occasions. Be as specific as you can in your vision, and be clear on exactly what you want to achieve. What are your credentials? Have you worked in the restaurant industry before? How well do you know the market? Do you need any additional skills before you start your restaurant? If you’re confident you have the skills, feel free to start. But if you’ve never spent any time in a kitchen or in the foodservice industry, you may want to get some hands-on experience so you know what you’re getting into. 5 Tips on How to Write a Restaurant Business Plan Before you start writing your business plan, here are some tips to make the process easier. Collect materials that are relevant, like links, articles, quotes and information that may benefit you as you are writing, and use them for inspiration or include them within the appropriate sections of your business plan. Taking something from concept to creation can be challenging, but try to put everything you see in your imagination down in the most accurate words possible. Go through the business plan template the first time and make tons of notes for each section, then come back to it later and flesh out your ideas further. If a section stumps you, make a note and move on, then revisit it later when you have more information or more clarity. Refine and rework. Be sure to add all new developments that are happening, and when you’re confident you’ve said all you can about a section, go back in and edit and re-word until you’re satisfied. Use graphics and images to clarify your message when you feel it’s necessary. Consider creating Pinterest boards to keep you inspired and help you get visual. Then, when you are writing your business plan, go back to your boards to pull in graphics that get your idea across better than words. Just as Rome wasn’t built in a day, know that your business plan will take time. It can take anywhere from weeks to months to years to get a solid grasp on what it is you’re creating. As time passes and you continue to work on it, you’ll fine-tune your message and have a crystal clear plan on your hands. Are you confident in your vision, clear on your goals, and comfortable with your skills? Ready to jump in? Restaurant Business Plan Template Table of Contents Your restaurant business plan is going to be a long document. Depending on the nature of your restaurant, your business plan could be anywhere from 10 to 50 pages – so your readers will need to find sections easily. This is where a table of contents comes in. It’ll look something like this: Executive Summary – p. 3 Business Overview – p. 5 Business Description – p. 7 The Marketplace – p. 12 Marketing – p. 20 Business Operations – p. 25 Financials – p. 30 Business Plan Summary p. 37 After you’re finished writing your restaurant business plan, make sure to review your table of contents so that your page numbers are accurate. Executive Summary While the Executive Summary may live at the beginning of your business plan, it’s the last thing you’ll write. The Executive Summary is a one-page summary of every section in your business plan, so that readers can get a general sense of your entire plan in one page. Remember to keep this section brief yet impactful. Business Overview Your Business Overview is simple: it’s a list of basic information about your business, such as your legal name, type of business, business number, etc. You may have some empty fields until you’re closer to actually opening. This list is for quick reference and especially important if you’ll be seeking bank loans or approaching investors: Legal name of business Trade name of business (doing business as) Business address or potential business address Current mailing address Phone number Social media handles Structure of business Date business was established Nature of business Banking details (branch and banker’s name) Quick tip: many of the details in your business overview will be filled out as your business takes shape. fill in what you can as you go. if some of this information is unknown, don’t let it hold you up. Business Description Your Business Description is where your restaurant comes to life. Here is where you’ll describe, in detail, what your business is going to look like, where it will be, and the kind of vibe it will have. Your Business Description answers all of the questions that relate to your vision and goals. Be as expansive as you want here – go into as much detail as possible, and don’t be afraid to use visuals! Here’s what to include in your Business Description. Will your business be run as a sole trader, a partnership, or a company? Who is involved and what is their role? This can be a short paragraph. Your restaurant concept is your idea . Take the time to describe why your business is special, and talk about what you’ll do differently as compared to other restaurants. Why should people choose your restaurant over another? What kind of experience will you be providing customers? Mission statement Your mission statement is one sentence that describes what your restaurant will achieve. Think of your end goal, the ultimate driving force behind your business. Your mission statement should be something that can be displayed on marketing materials, and it should express to people what your business is all about. Short-term and long-term goals Here you’ll want to mention any relevant personal goals, then list your short-term and long-term objectives. Think about where you’re going and what you hope to be doing in a couple of years. Your short-term goals describe your first year as a restaurant owner. Long-term goals are larger, like how you plan to scale your business and how you hope to grow. Be descriptive in this section, but also remember to remain realistic and within the scope of your projections in the financial section. Menu and services Include a sample menu, or menus, and discuss the details of each, such as times of day offered and the inspiration or rationale for each. If you’re going to offer catering, delivery, or any other services, mention those here. Describe anything else you’ll be selling, such as pre-packaged foods, canned or bottled drinks, or retail items such as t-shirts and hats. You likely won’t have secured a location or negotiated a lease at this point, so instead mention the neighbourhoods you’re considering for your venue. Answer the following questions here: Which features of the neighbourhood will affect your business? What other businesses are located in the area? What kinds of people live, work, or visit the neighbourhood? Consider and document all effects that the location will have on your business, like access to parking, public transportation, walk score, etc. Take the time to describe your concept with as much visual detail as you can. Express why these details are important (hint: they should relate back to your branding). If you’re working with a design agency or interior design specialist, mention them and show their proposals or mockups. Business description summary Finally, briefly sum up everything in this section. Your Business Description tends to be a long section, so you’ll need a summary that provides an overview of what you’re going to achieve with your business. The Marketplace This section is where you’ll describe the current status of the marketplace for your business. The most important thing to remember about this section is that you’ll need to remain honest and authentic. You won’t do yourself or anyone else any favours by painting an unrealistic picture of the marketplace and how your business fits within it. This section requires a lot of research and critical thinking skills. Visit your direct competition and gain some intel on their customer experience and menu. Ask people in your prospective neighbourhood about how businesses perform in the area. By gathering as much information as you can, your marketplace assessment will be clear and rooted in reality. Market segment This section should provide a quick overview of the size of your customer base. What are the demographics, psychographics, and segments of your target market? You need to know your target customers. Who will frequent your restaurant and what characteristics do they share? List statistics you’ve gathered about your market and any other relevant information about your potential customers. Make a note of any customer segments within your target demographic that have certain needs over others. You’ll want quantitative and qualitative research to round out this section. Make sure to talk to people within your target market to gain a clear understanding of their needs and how you can serve them. You’ll also discover other valuable insights through these discussions. Market trends Here you’ll want to list relevant statistics about past and current trends within your marketplace. Include anything that relates to the demand for your business, social or economic factors, and trends that have affected similar businesses. If you’ve done research or hired a firm to conduct some for you, mention all the outcomes from that research here. Competition So you know other restaurants are your competition, but you’ll need to be specific. Analyse your prospective neighbourhood, and make a list of all your competitors from small to large. Use a critical eye to determine how they differ from your establishment. Categorise your competitors into “direct” and “indirect”. Your direct competitors are those restaurants that are offering similar customer experiences and type of cuisine, while indirect competitors may be different from your restaurant but still compete for your target market’s attention and spend. Now that you’ve analysed the competition, you should be able to spot how you’ll be able to stand out. What will your restaurant do that no one else is doing? What are your differentiators that will cause the market to take notice of your business? Opportunities After you determine your differentiators, you’ll know how your restaurant can fill potential gaps in the marketplace or provide a better option for customers. From the menu to the hours, whatever your restaurant can do better, list it here. Now, the other side of the coin: what your restaurant may not be able to do better than the competition. Take the time to list these as challenges, provide rationale as to why your restaurant will face these barriers, and how you’ll tackle them once you’re open. Don’t be afraid of honesty here; a candid account of the challenges you’ll face will show readers you’re self-aware and ready to overcome problems with practical solutions. Marketplace summary Briefly sum up everything that you’ve talked about in this section, reiterating the demographics of your target market, advantages, and opportunities. You may be an amazing chef and create exceptional dishes, but without customers and sales, you don’t have much of a business. You need a marketing strategy to get people in the door and coming back. In this section on how to write a restaurant business plan, we’ll get into your strategy: how you’re going to price your meals, how you’ll position yourself to appeal to your target customers, and how you’ll promote your business to let customers know you exist. Positioning Describe how you’ll appeal to your target customers and where you will place yourself in the customer’s mind. Use your differentiators in the previous section to guide your positioning strategy. How will you communicate your differentiators to your market? What will you be offering the market that your customers wouldn’t be able to get anywhere else? Describe your pricing and how it compares to similar businesses. Provide ballpark figures for different menu items and list standard pricing for your type of business. List your competitors’ prices and explain why yours will be higher or lower. Make sure to align this section with your financials so that your food and labour ratios are taken into account when crafting this section. Online promotion If you plan on creating and maintaining social media accounts like Facebook, Twitter, and Instagram, explain how you’ll use them to promote your business. Describe your website’s main elements, design style, and who will build it. List all paid digital promotion here such as Google ads, paid social media ads, and any agencies you’ll work with to develop and execute on all digital marketing initiatives. Traditional promotion Will you be holding any events, releasing a press release, or taking out any print ads? Marketing summary Briefly summarise your overall marketing strategy and what you’ll concentrate on the most: digital, traditional, PR, etc. Let readers know why you think your marketing strategy will work for your type of restaurant. Business Operations You’ve described your vision, the market, and how you plan to promote your business. But how will you actually execute your plans? Who will operate your business day-to-day? Here’s where you get into the nitty-gritty details of your business operations. Introduce everyone on your payroll. List their qualifications, special skills, and job description, with an emphasis on how they will help you reach your goals and the tasks they will do every day. Categorise each staff member into other owners, chefs, managers, servers, bartenders, etc. Supplier relationships List your suppliers by type: food, payment, alcohol, cleaning, etc. Note how each supplier serves your restaurant’s needs , and list their credit and payment terms. List all suppliers for the following: Waste removal Restaurant supplies like dishware and glass Paper products Payroll service Cleaning services Plants or landscaping Linen service Entertainment Marketing and advertising Technology, such as EPOS hardware and software, mobile delivery apps, loyalty apps, and an internet provider Your restaurant will need insurance coverage . Do some research to determine mandatory insurance and special coverage, and start to compare costs between insurance providers. List each type of insurance your restaurant will need and what it covers. What kind of licencing does your restaurant need? List all of the licences and permits required for your restaurant and staff here. Check your local government website for the details and anything else that you are required to obtain in your area. Business operations summary Briefly sum up everything that you’ve talked about in the Business Operations section. You’ve now arrived at the most important – and the most daunting – part of your restaurant business plan. This is where you prove that your idea is actually a business that can turn a profit. Complete a financial forecast that takes your concept and translates it into numbers. This exercise is the most important part of your business plan, as investors and lenders will be scrutinising these numbers before they read anything else. The Breakdown Your forecast will be broken into four main parts: Revenue: Forecasted sales Controllable costs: Food and beverage costs as well as cost of labour Expenses: Marketing, rent, supplies, utilities, etc. Start-Up Costs: What it costs to get you to open, as well as things like capital improvements and training. We’ve created a downloadable sample forecast that demonstrates what you’ll need to do. Our example is Joe’s Burgers, a small 1,000 square foot quick service restaurant with no alcoholic beverage sales. Once you understand the sample forecast, we’ve included a blank forecast sheet where you can add in your own numbers to project how profitable you’ll be. Notes about the forecast spreadsheet Take the blank forecast and “save as” so that if you make a mistake, you can return to the original spreadsheet and start again. There are formulas pre-programmed in the cells of the spreadsheet. If you are planning to open a restaurant that will serve alcoholic drinks, you will have to figure out your sales mix of the various types: bottled beer, draft beer, liquor, and wine, and the costs associated with each. For example, if your bottled beer cost is 28% and wine cost is 40%, you’ll have an average beverage cost of 34% to add to your forecast. If you are going to offer catering or other services, you can create another revenue stream that covers events executed, average spends, revenues, cost of goods sold and labour costs for that source. Business Plan Summary Your Business Plan Summary should tie the whole message together. Use this section to highlight how you’re different and what you’re offering, reiterating the most important points about your restaurant. Sections to include are: Why you will succeed: in a few short sentences, repeat how you are different and why your business will work. What you need: if you’re asking for money, repeat the ask here. A thank you: a quick thanks at the end reminds people that you value their time and input. More in Operations Restaurant competitive analysis. A step-by-step competitive analysis for your new restaurant Defining Your Restaurant Target Market Who do you envision visiting your restaurant? How to Choose Creative Restaurant Names Learn how to choose a creative name for your restaurant Most Popular How Much Does it Cost to Open a Restaurant? Guide to Buying Restaurant Equipment Choosing a Restaurant Location 360 IMAGES Restaurant Business Plan Template 19+ Restaurant Business Plan Templates -Word, PDF FREE 20+ Sample Restaurant Business Plan Templates in Google Docs Restaurant Business Plan Sample Pdf Download Free Restaurant Business Plan Outline Template 5+ Free Restaurant Business Plan Templates VIDEO Restaurant Business 101: Your Step-by-Step Starting Guide Organic Restaurant business plan How To Start a Restaurant Business Need To Write A Restaurant Business Plan? (Start Here) Health food restaurant business plan example Restaurant Marketing Strategy COMMENTS How to Write a Restaurant Business Plan in 2024 (Step by Step Guide 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. Restaurant Business Plan: What To Include, Plus 8 Examples 5) Menu. Every restaurant needs a good menu, and this is the section within your restaurant business plan that you describe the food you'll serve in as much detail as possible. You may not have your menu design complete, but you'll likely have at least a handful of dishes that serve as the foundation of your offerings. Restaurant Business Plan: Step-by-Step Guide + examples 5. Sample "yummy" Menu. In the restaurant industry, your menu plays a main role as the core product. Include a section in your business plan that highlights key details about your menu offerings to engage readers. If you offer a diverse range of dishes, provide a brief overview of each category. How to Write a Restaurant Business Plan: A Step-by-Step Guide 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. 10-Step Restaurant Business Plan Template With Examples Example: Our short-term goal is to establish ourselves as a popular food destination in town within a year, building a strong, loyal customer base. In the long run, we plan to open two more branches across the state and start franchise opportunities. 2. Restaurant Concept and Brand. How to Write a Restaurant Business Plan (+ Examples) 1. Embrace scrollytelling. Use narrative scrolling to take your audience through the journey of your restaurant's concept, from the inspiration behind your dishes to the ambiance you plan to create. This dynamic presentation style keeps readers engaged, turning your business plan into an immersive experience. How to write a restaurant business plan 6. Management team. Write a brief overview of yourself and the team you have established so far. You want to show that your experience has provided you with the necessary skills to run a successful restaurant and act as a restaurant business owner. How to Write a Restaurant Business Plan (+Free Template) Your restaurant name and logo. Start by including your restaurant name and logo right on the front page of your business plan. A legally registered name and well-designed logo show that you're serious about your aspirations and have already started doing foundational work on your business. Source. How to Write a Restaurant Business Plan Your restaurant business plan company overview should include: Purpose: The type of restaurant you're opening (fine dining, fast-casual, pop-up, etc.), type of food you're serving, goals you ... How to Write a Restaurant Business Plan Depending on the nature of your restaurant, your business plan could be anywhere from 10 to 50 pages - so your readers will need to find sections easily. This is where a table of contents comes in. It'll look something like this: Executive Summary - p. 3. Business Overview - p. 5. How to Write a Restaurant Business Plan [with Sample] Back of the house. Talk about the details of the back-of-house in your restaurant, such as the commercial kitchen equipment your cooks and chefs will be wielding during their shifts and what the kitchen layout and workflow will be. If you have mock-ups - such as a kitchen floor plan - you can include them here. Restaurant Business Plan: Key Sections You Need (2023) 9. Team. In your restaurant business plan's company description, owners get a quick intro with some details. Your Team section should expand on the restaurant management crew, a key part of your workforce. Investors understand you might not have the entire team finalized yet, but having a few members is a good start. Writing A Restaurant Business Plan Financial Plan. The financial plan is the most critical part of your business plan. It should clearly show how much money you need to start, run and grow your restaurant. You will need to show a ... Restaurant Business Plan Template & PDF Example The Plan. Our restaurant business plan is structured to cover all essential aspects needed for a comprehensive strategy. It outlines the restaurant's operations, marketing strategy, market environment, competitors, management team, and financial forecasts. Executive Summary: Offers an overview of the restaurant's business concept, market ... How to Write a Restaurant Business Plan Restaurant Business Plan Sample Breakdown. Below is an in-depth look at each section of a restaurant business plan, what information you should include, and how to write them. 1. Executive Summary. The executive summary is a brief overview of all the information contained in your restaurant business plan. A strong executive summary is essential ... How To Write A Restaurant Business Plan » Businessplan.com Start thinking about supply chains, kitchen flow, and whether your delivery guy will get stuck in traffic during rush hour. Thrilling, I know. 3. Menu Planning. Ah, the menu - the heart of your restaurant. This is where you get to flex your culinary muscles. But let's not get carried away with truffle oil just yet. How to Write a Restaurant Business Plan (2024 Step-by-Step Guide) A great restaurant business plan doesn't need all 10 components; however, if you omit one of these you should be able to explain to investors why you chose not to include that section. 1. Cover Page. 2. Executive Summary. 3. Restaurant Team. 4. Concept Overview. A 7 Step Guide On How To Write A Restaurant Business Plan 7. Restaurant Marketing. The first step to opening your restaurant business is to have a clear, unambiguous idea of your restaurant; what is it that you plan to create and sell. A Restaurant Business Plan acts as a guideline, a roadmap for the future development of your restaurant business. It is the blueprint for operating your restaurant. A Restaurant Business Plan Beginner's Guide + Examples Are you planning to open a restaurant? Crafting a well-structured business plan is the key to transforming your culinary vision into a successful reality. Think of this plan as a roadmap that guides your business toward its goals and demonstrates its potential to investors. A comprehensive business plan is vital for securing funding, attracting customers, and achieving long-term success in the ... Red Lobster set to exit bankruptcy after court approval A judge on Thursday approved Red Lobster's Chapter 11 bankruptcy plan, clearing the way for the seafood chain to be sold to a group led by Fortress Investment Group. The Orlando-based casual-dining company filed for bankruptcy in May with liabilities of between $1 billion and $10 billion, capping ... Red Lobster bankruptcy exit: fewer restaurant locations, new CEO Red Lobster has received court approval for its Chapter 11 exit plan, nudging the popular casual-dining seafood chain closer to emerging from bankruptcy. Known for its seafood offerings and iconic ... Court approves Red Lobster's restructuring, buyout plan Red Lobster received court approval of its restructuring plan and sale to Fortress Investment Group, via RL Investor Holdings, on Thursday, the company said in a press release. The company previously filed for Chapter 11 bankruptcy protections in May.. RL Investor Holdings, the stalking horse bidder, emerged as the buyer after the chain failed to receive additional qualified bids in July. Red Lobster says it will soon exit bankruptcy protection after judge After months of dozens of restaurant closings and headlines about "endless shrimp" woes, Red Lobster is poised to soon exit from Chapter 11 bankruptcy protection. A U.S. bankruptcy judge on ... Red Lobster says it will soon exit bankruptcy protection after judge NEW YORK (AP) — After months of dozens of restaurant closings and headlines about "endless shrimp" woes, Red Lobster says it will soon exit from Chapter 11 bankruptcy protection. A U.S. bankruptcy judge on Thursday approved the casual seafood chain's reorganization plan, which includes a lender group led by asset manager Fortress acquiring the business. THE 10 BEST Dinner Restaurants in Belgorod (UPDATED 2024) Best Dinner Restaurants in Belgorod, Belgorod Oblast: Find Tripadvisor traveler reviews of THE BEST Belgorod Dinner Restaurants and search by price, location, and more. Severnyi (Belgorod oblast), coat of arms The vector image of Severnyi (Belgorod oblast), coat of arms. The largest online collection of heraldry vector clipart with instant download access for flag-makers and publishers. Flags, coats of arms, seals, crests, insignia - vector images only! Red Lobster sale and reorganization plan approved by federal judge Red Lobster is poised to soon exit from Chapter 11 bankruptcy protection. Photo by Tom Uhlman/Bloomberg via Getty Images After months of dozens of restaurant closings and headlines about ... Red Lobster may exit bankruptcy protection soon Red Lobster is set to exit Chapter 11 bankruptcy protection after a judge approved its reorganization plan. The seafood chain plans to operate 544 locations and will introduce a new CEO, Damola ... Rock Hill First Watch breakfast restaurant open on Cherry Rd A First Watch breakfast and brunch restaurant is now open in Rock Hill, South Carolina on Cherry Road. ... Now there's a spicy plan to replace it August 28, 2024 2:05 PM ... Business GOP-led ... Restaurant Business Plan Depending on the nature of your restaurant, your business plan could be anywhere from 10 to 50 pages - so your readers will need to find sections easily. This is where a table of contents comes in. It'll look something like this: Executive Summary - p. 3. Business Overview - p. 5. assignment essay homework paper phd report resume review speech thesis