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Restaurant Business Plan Template

Written by Dave Lavinsky

Restaurant Business Plan

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

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

What is a Restaurant Business Plan?

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

What are the Main Types of Restaurants?

There are many types of restaurant businesses which vary based on their service style. Restaurants can range in type from fast food, fast casual, moderate casual, fine dining, and bar and restaurant types.

Restaurants also come in a variety of different ethnic or themed categories, such as Mexican restaurants, Asian restaurants, American, etc.  Some restaurants also go mobile and have food trucks.  

How Do You Get Funding for Your Restaurant Business Plan?

Restaurant businesses are most likely to receive funding from banks or independent restaurant investors. Typically you will find a local bank and present your restaurant business plan to them. Most independent restaurant investors are in the restaurant business already and can be a valuable resource for advice and help with your business plan.

Another option for a restaurant business is to obtain a small business loan. SBA loans are a popular option as they offer longer loan terms with lower interest rates.  

Sample Business Plan for a Restaurant Owner

Below is a business plan example to help you create each section of a comprehensive restaurant business plan.

Executive Summary

Business overview.

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

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

Products Served

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

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

A sample menu can be found in the Appendix of this business plan.

Customer Focus

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

Management Team

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

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

Financial Highlights

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

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

Company Overview

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

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

Bluehorn Restaurant & Steakhouse History

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

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

Industry Analysis

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

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

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

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

Customer Analysis

Demographic profile of target market.

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

Customer Segmentation

The target audience for Bluehorn Restaurant & Steakhouse will primarily include the following customer profile:

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

Competitive Analysis

Direct and indirect competitors.

Bluehorn Restaurant & Steakhouse will be competing with other restaurants in Oklahoma City. A profile of each of our direct competitors is below.

Located in the trendy area known as the Plaza District, The Press has reimagined our favorite foods of the surrounding regions through the lens of home.

The menu consists of appetizers, soups, burgers and sandwiches, bowls, main dishes, sides, desserts, and a large selection of alcoholic beverages. The Press serves craft beer, domestic beer, wine spritzers, house cocktails, wine, and mimosas. They also offer brunch. The menu of The Press is affordable with the most expensive dish being $16. The wine menu is also not pretentious as the wine is sold either by the glass or bottle, with the most expensive bottle being $52 for the Gruet Sparkling Brut Rose.  

Oak & Ore

Oak & Ore is a craft beer and restaurant in OKC’s Plaza District. They have a 36-tap beer selection and offer vegetarian, vegan, and gluten free dining options. Oak & Ore offers a rotating, 36-tap selection of their favorite brews from Oklahoma and around the world. Each beer is thoughtfully paired with a craft beer-inspired restaurant experience.

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

The Mule OKC

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

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

Competitive Advantage

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

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

Marketing Plan

Promotions strategy.

The marketing strategy for Bluehorn Restaurant & Steakhouse is as follows:

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

Social Media

Bluehorn Restaurant & Steakhouse will use social media to cater to the millennials and Oklahoma City residents. Chef Peter and Anastasia plan to hire an advertising agency to take professional photographs of the menu items and location to create appealing posts to reach a greater audience. The posts will include pictures of the menu items, as well as upcoming featured options.  

SEO Website Marketing

Bluehorn Restaurant & Steakhouse plans to invest funds into maintaining a strong SEO presence on search engines like Google and Bing. When a person types in “local fine dining restaurant” or “Oklahoma City restaurant”, Bluehorn Restaurant & Steakhouse will appear in the top three choices. The website will include the full menu, location, hours, and lots of pictures of the food, drinks, and steaks.  

Third Party Delivery Sites

Bluehorn Restaurant & Steakhouse will maintain a presence on sites like GrubHub, Uber Eats, Doordash, and Postmates so that people looking for local food to be delivered will see Bluehorn Restaurant & Steakhouse listed near the top.  

Operations Plan

Operation functions:.

The company will hire the following:

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

Milestones:

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

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

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

7/10/202X – Finalize menu.

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

8/15/202X – Start of marketing campaign

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

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

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

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

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

Chef Peter Logan, Co-Owner

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

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

Anastasia Gillette, Co-Owner

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

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

Financial Plan

Key revenue & costs.

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

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

Funding Requirements and Use of Funds

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

Financial Projections

Income statement.

Balance Sheet

Cash Flow Statement

  You can download our free restaurant business plan template PDF . This restaurant business plan template can be used to create a finalized business plan for your restaurant concept.

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Restaurant Business Plan Template

Download our template and start creating your restaurant business plan.

Updated September 22, 2023 Written by Josh Sainsbury | Reviewed by Brooke Davis

Your restaurant business plan is an outline of your future success. A well-formulated plan helps put the big picture together no matter how good your restaurant ideas are.

A business plan helps prove the viability of your thoughts and can provide investors with the information they need to sign on to your project. Investors need to know how you will run your restaurant in a competitive market and how you will overcome any challenges.

Your business plan lets you provide a framework for yourself and others to get your restaurant off the ground. Lack of preparation and a proper plan is one of the leading reasons new restaurants fail within their first year.

Learn how to write a restaurant business plan and avoid many common pitfalls of new business owners. Legal Templates has a free restaurant business plan template to help you get started.

Why You Need a Business Plan for Your Restaurant Business

How to write a business plan for a restaurant, restaurant business plan example.

Too many new restaurant owners fail to put together a business plan. You may think you don’t need one because you know what you want to do. Without a proper business plan, however, you’re moving into a difficult process without a strong framework for success.

When you want people to invest in your business, you need to be able to demonstrate future success. A concrete and carefully detailed business plan is a must. A well-crafted plan increases the likelihood that you will secure investors.

A business plan aims to help you achieve your goals at each stage of your business development and operation. The program will cover operational details, regulatory compliance, hiring practices, and other essential details.

A business plan can also help you turn your vision into tangible goals others can see. With this in a detailed plan, you will be more likely to create a successful and long-lasting restaurant.

Many people don’t know how to start a restaurant business plan without help. A good plan hits the essential details and outlines your vision for the restaurant’s future. However, you don’t have to do this from scratch. A restaurant business plan example can help you get started and know what to include in your plan.

1. Executive Summary

An executive summary is a brief overview of your company. It will outline why the community wants your food and needs your restaurant. This summary section will focus on your intended reader, whether that person is yourself or a potential investor.

An executive summary is a place for brief details rather than an in-depth and fact-heavy outline. Many people consider this the essential part of the plan, as it will outline why the restaurant will succeed.

The executive summary is your chance to capture the reader’s attention. Many people will decide whether to keep reading your plan, so getting off on the right foot is essential. Your executive summary will include information like:

• How will your restaurant be competitive
• The type of food you will serve and a menu
• The target demographics for the restaurant
• An implementation plan
• Outline of competition you will face
• Who the owners and staff will be
• The organizational structure of your restaurant
• Marketing and sales strategies

Many of these details will receive an in-depth treatment later in your plan. They should provide just the key points you want to make to summarize the rest of your business plan.

2. Management Team

Your restaurant business plan should include a section that presents your management team. Here, you detail the responsibilities of each owner, manager, and staff member. You lay out expectations for who will do what in getting the business started. These details also help show investors you are serious and know how to handle the day-to-day operation of a restaurant business.

The management team section should include essential details about the ownership of the restaurant, including:

• Legal names of each owner
• How the restaurant will be legally structured (corporation, limited liability company (LLC), etc.)
• Types of Ownership
• Percentage of ownership for each owner
• Ownership agreement among the parties

Your business plan should also include details about those running the restaurant daily. While there may be some overlap — especially in small restaurants — management responsibilities should be clearly outlined. This information should include the following:

• Full names of any management team member
• Education and background
• Past restaurant or management experience
• Title and summary of job responsibilities
• Any food industry training
• Salary and benefits information

3. Products and Services

Investors want to know what you will be serving and how you know customers will like it. This is where you can get specific and show why people flock to your restaurant. A robust opening menu shows you are prepared and know how to attract potential customers. The products and services section will include your sample menu and any other services your restaurant will provide.

This section should also address other questions about how you will handle your products:

• How will you order the necessary supplies?
• What are the costs of products and the sales price?
• How will you measure sales success?
• Why will customers choose your food over competitors’?
• How will your menu change over time?

Too many new restaurant owners have a great vision and food but don’t know how to execute a successful business. Investors want to know that your food will be good and that you fully understand how to run a restaurant. A restaurant business plan template can help you create a successful plan.

4. Customers and Marketing

You need to know who your customers are going to be. Any successful restaurant understands its key demographics and how it will market its business to these potential customers. Your business plan must outline important information about your customers and provide detailed data about the availability of these customers in your area.

Market research is often helpful in demonstrating that the type of customer you are looking for is readily available in your local marketplace. Supporting information must be available here to show investors you have customers to keep your restaurant long-term.

Marketing strategies and an ongoing plan are essential to the success of a new business — especially a restaurant. It would be best to show how you would make people aware of your new restaurant and engage customers in the future. Your restaurant business plan can include marketing details such as:

• Where will your restaurant be located?
• Will you offer delivery, and what is the range?
• Will you advertise on social media, your website, or other digital marketing?
• Will you use billboards, flyers, or other complex media advertising?
• What is your advertising budget?

These crucial details demonstrate you have a real plan for your restaurant’s success.

5. SWOT Analysis

A SWOT analysis for your new restaurant will focus on four key areas:

• Opportunities

A SWOT analysis addresses difficult questions in an easy-to-read format. It is a business tool that helps to analyze how your restaurant will perform against your competition. It will look at internal and external factors that may help or hurt your future business.

This data is based on real-world facts rather than ideal conditions or best hopes.

6. Financials

The financials section details the key areas of financial performance for your business. This includes information about start-up costs and break-even points. It also shows how and when the company can profit and see a return on investment.

The financial section should include the following:

• Monthly expenses — supplies, payroll, rent, etc.
• Price points for all products
• Projected revenue
• Mathematical projections for the restaurant
• Variable costs of the business
• Financial records and cash flow statements

7. Operations

Your restaurant business plan must address how your restaurant will run. While this includes details about products and services, it will also cover other critical operational details such as:

• Employment requirements
• Business hours
• Licensing and food inspection requirements
• Cleaning procedures
• Restaurant design
• Mission statement
• Restaurant location

Investors want to see precisely how you will run your business and how you will do it successfully. People often hesitate to invest in a restaurant, as many eateries fail within the first year.

However, a strong business plan showing you understand your specific operational issues will go a long way to alleviate these concerns and get you started on the right foot.

8. Appendix

The appendix section allows you to include other valuable documents and information at the end of the business plan. This may be information that does not fit well into different sections or is supporting documentation for the information in the primary areas. An appendix might include, but is not limited to:

• Letters of reference
• Legal permits and licensing
• Customer reviews of food and services
• Pictures of people enjoying your food
• Restaurant design sketches
• Photos of a proposed restaurant location
• Market research

The appendix lets you end on a good note. You can provide additional information to bolster the rest of your business plan.

Your restaurant business plan should be comprehensive and easy to understand. The prospect of putting one together can feel daunting without some help. A restaurant business plan sample can help you start and tell you what to include.

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How to Write a Restaurant Business Plan in 2024 (Free Template)

So you want to open a restaurant? Then you need a business plan.

A restaurant business plan is your roadmap to success. It outlines and forecasts every aspect of your restaurant’s operation and management —from menu design and location to financial planning and staff training. A comprehensive restaurant business plan demonstrates professionalism and a clear understanding of goals, increasing your chances of achieving long-term success in the competitive restaurant industry.

Why is a strong business plan important? Because it turns your restaurant idea into reality. According to the National Restaurant Association , having a business plan increases your chances of success by preparing you for problems before they arise and attracting investors and partners.

Planning is the key to restaurant success. Without a plan, you risk being part of the 30% of restaurants that fail in the first year​. To make sure your restaurant succeeds, you can start by creating a business plan. Financial projections are a crucial component, helping to secure funding and plan for the future. Here’s how to get started.

The importance of a restaurant business plan 

Think of your business plan as your ultimate guide, showing business owners, stakeholders, and investors how you’re going to turn your vision into reality. It ensures nothing is overlooked as you grow your restaurant . When you’re deep in the chaos of construction, licensing, staffing, and other challenges, your business plan will keep you on track and focused. Without one, navigating the complex world of opening a restaurant becomes much tougher.

A solid business plan is also key to attracting investors. Most new restaurants need some outside capital from hospitality investors or silent partners. Before they invest in your dream, they need to see that you’ve got a solid, thought-out plan for success. Your business plan shows investors that you’ve considered every expense and every possible scenario. It provides a complete description of your strategy, highlights the experience and skills of your management team, and explains why and how it will succeed.

Every business should have a business plan, whether new or existing. Business plans help you focus on your goals and can help get back on track if you stray from them.

• How to write a restaurant business plan

Whether this is your first business plan or your 10th, using a template specifically designed for the restaurant industry can be incredibly helpful. Our restaurant business plan template includes all the necessary sections you need. You can download a customizable copy of the business plan template here.

Conducting a thorough market analysis to understand customer demographics and competition is crucial for the success of your restaurant. Keep reading to learn about the key elements that make a restaurant business plan successful.

Further reading

• How to Write a Restaurant Business Plan Executive Summary
• Your Complete Guide to Restaurant Financing and Loans
• How To Conduct a Restaurant Market Analysis
• Essential elements of a restaurant business plan

Design a branded cover page

Start with a branded cover page that showcases your logo, brand fonts, and all relevant contact information. This sets a professional tone and makes your business plan easily identifiable.

Write the executive summary

Begin your restaurant business plan with an executive summary . This section introduces and sums up your entire vision, making sure to grab the reader’s attention. It should make investors feel invested in your idea and eager to read more.

Key elements to include are your restaurant’s mission statement , proposed concept, how you’ll execute the plan, an overview of potential costs, anticipated return on investment, as well as a business succession plan. Describe your restaurant concept, detailing the type of food being served, service style, design elements, and unique features. This is also a great spot to highlight your business’s core values. A strong executive summary sets the tone for your business plan and helps attract investor interest.

Additionally, include a management team write-up to highlight the credentials and past experiences of your management team, demonstrating their ability to run a successful establishment.

A well-conceived mission statement can provide a guiding light to keep your restaurant moving in the right direction. It helps ensure that every decision you make and every interaction you have is in line with your core values and goals.

Create the company overview

In this section, you’ll lay out the foundational details of your restaurant. Start by introducing the basic information: the restaurant’s name, address, and contact details. Include information about the owner and their background, showcasing their experience and passion for the industry. This sets the stage for your business’s credibility.

Next, describe the restaurant’s legal standing and its short- and long-term objectives. This helps potential investors understand the structure and vision of your business.

Highlight your understanding of the local food industry with a brief market research summary. Explain why your restaurant will succeed in this market by demonstrating awareness of local dining trends and consumer preferences. Crafting your own restaurant business plan is crucial to showcase your dedication and strategic planning, learning from others' mistakes to ensure success.

Here’s a sample layout for this section:

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].

• How to Write a Great Restaurant Description

Include an industry analysis

First describe the current state of the market sector your restaurant will be in and the specific area you will be in. This should include local economic growth, existing restaurants, infrastructure projects, nearby businesses, residential areas and foot and car traffic counts.

To create an effective and professional business plan, it is important to study restaurant business plan samples.

1. Review your target market

The restaurant industry is competitive so you need to find your niche. What will make your restaurant different? Who will your restaurant attract and who will be your repeat customers? Describe your target market and compare it to the overall restaurant industry in terms of diner demographics, characteristics and behaviour.

2. Location analysis

Even if you don’t have a specific location yet, focus on the general area or city where you will be opening your restaurant and explain why. Include local economic growth, major events and nearby infrastructure projects. Compare the current market conditions to your target market to show the proposed location fits your ideal customer profile. Investors will be looking closely at this section to make sure the location is right for your concept.

3. Competitive analysis

Get into the competitive landscape around your proposed location. Detail the number of other restaurants in the area, especially those with similar concepts. Investors want to know what will make customers choose your restaurant over the competition. What will make your food and service stand out and what other advantages do you have, like longer hours? Use a competitive matrix to show you understand your niche in the market.

Put together a restaurant marketing plan 

The marketing section outlines how you’ll promote your restaurant before and after opening. Not sure where to start? Check out our guide here. A well-thought-out marketing plan is crucial to grow a successful restaurant and distinguish it from competitors.

Start by listing out specific tactics you’ll use pre and post-launch. Will you work with a PR manager? Launch a social media account to document the build-out and generate buzz. Share those details. If you already have a large social media following , make sure to mention it.

Once the restaurant is open , which channels will you use to keep the momentum going? Email marketing? Regular social media posts? Charity partnerships? Local TV and radio ads? Will you invest in customer relationship management software to keep in touch with regulars or implement a loyalty program?

This section should give a clear picture of your promotional strategy and how you plan to engage with potential customers from the start.

Outline your operation plan

Here’s how to outline your restaurant’s day-to-day operations once the doors open. Cover these key areas:

Clearly defining the service style of your restaurant, whether it is fine dining , quick-service, self-service, or another type, is important to ensure a consistent customer experience.

1. Staffing

Think about the positions you'll need and how many people you'll need for each role. What will make your place a fantastic workplace? Outline the pay for each position, how you'll recruit the right people, and what the hiring criteria will be.

2. Customer service policies and procedures

How will you ensure an exceptional and consistent guest experience every time? Detail your service values, policies, and procedures, and explain how you'll enforce or encourage them.

3. Restaurant point of sale and other systems

How will you keep track of sales and inventory, manage takeout and delivery, control labor, handle cash, process payroll, and accept various payment types? Cover the systems you'll use for all these tasks.

4. Suppliers

Where will you get your ingredients? Think about both one-time equipment purchases and items that need regular replenishment. Detail your plans for sourcing these essentials.

Nail down your financial game plan with first-year projections

The financial analysis usually wraps up your business plan, and it’s where investors really focus in. They want to see exactly how you’ll spend their money in the first year and how you expect costs and revenue to stack up. Make sure to hit these key points in this section.

1. Your investment plan

Here’s where you put in the initial investment and how you’ll use it in the first year. Think kitchen equipment, furniture, decor, payroll, legal fees, marketing, and a bit of working capital.

2. The projected profit and loss (P&L) statement

Since the business plan is done way before you open your restaurant you’ll need to make some educated guesses for your P&L statement. Estimate costs and sales based on your restaurant’s size, target market and the local competition. Use this P&L template and guide to dive deeper into P&L statements and create one for your future restaurant.

3. The break-even strategy

This is where you show investors how much monthly revenue you’ll need to cover all your overhead and operational costs. Remember there are always variable costs so highlight what you think those will be. How will you hit that revenue target during slow months?

4. Cash flow prediction

Your cash flow expectations hinge on your inventory purchases, staff size, payroll, and payment schedule. Some months will be better than others once your restaurant is up and running. This cash flow analysis will show investors that, based on your forecasts, your restaurant can sustain itself during leaner months without needing extra investments.

How to sell a restaurant idea and master your business plan presentation

Once your business plan is polished and ready, it's time to become its number one expert. Investors want to see that you know every nook and cranny of your business and are confident you can make it happen.

When you're ready, email your business plan to anyone in your network who might be interested in investing. With any luck, you'll get some interest, and investors will want to meet to discuss your restaurant.

Some investors might want a pitch presentation alongside the printed business plan. Use a professional template from Google Sheets or PowerPoint, and practice until you can nail the presentation without notes.

Be prepared for any questions—both the expected ones and those that come out of left field. If you don’t know an answer on the spot, it’s fine to say you’ll find out and get back to them quickly.

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. Including a sample menu in the business plan is necessary to showcase planned dishes and prices, which helps in selling the restaurant concept to potential investors and customers.

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

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

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How much profit does the restaurant make.

When it comes to restaurant profitability, the numbers can widely vary. On average, restaurants report profit margins between 3% and 5% annually.

Fast-food establishments often have lower margins but benefit from a high volume of customers and quick turnover rates. In contrast, fine dining venues, although charging higher prices, see fewer customers and slower turnover, which influences their profit margins differently.

Our research indicates that, regardless of the type of restaurant, the average monthly profit usually falls between $15,000 and $25,000.

How to open a restaurant without money?

Starting a restaurant can be a daunting task, especially when funds are tight. However, with some creativity and determination, you can turn your dream into a reality. Here’s how:

Innovate Your Restaurant Concept

Consider a unique, low-cost restaurant concept. Instead of a full-scale establishment, perhaps a pop-up restaurant or a delivery-only kitchen could better fit your budget. Flexibility in your concept can significantly reduce initial costs.

Seek Funding Alternatives

Traditional bank loans aren't the only option. Look for investors who believe in your vision or explore crowdfunding platforms like Kickstarter or GoFundMe . Sometimes, you can even find grants aimed at smal l business startups.

Leverage Online Platforms

Start by building a strong online presence. Create a website and utilize social media to attract and engage customers. Online marketing can be a cost-effective way to generate buzz and gather a customer base before you even open your doors.

Collaborate with Other Businesses

Partnerships can pave the way for mutual growth. Collaborate with food suppliers, local farms, or even other small businesses to share costs and resources. This strategy can also expand your network and increase visibility within your community.

Start Small: Food Trucks or Catering

Consider launching your concept through a food truck, catering service, or pop-up stand. These options require significantly less capital than a traditional sit-down restaurant and can help you build your brand and customer base.

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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Fast Food Restaurant Business Plan Template & PDF Example

• July 24, 2024
• Business Plan

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

This article not only breaks down the critical components of a fast food 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 fast food restaurant concept into reality. Let’s dive in!

Our fast food 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 a snapshot of your fast food restaurant’s business idea, market study, team, and money plan.
• Restaurant & Location: Talks about the restaurant’s look, features, and why the spot is good for customers.
• Menu & Pricing: Shows what food your place serves and how much it costs.
• Key Stats: Tells about how big the market is, how it’s growing, and important numbers for fast food.
• Key Trends : Points out new changes in fast food, like healthier options or tech for ordering.
• Key Competitors: Look at the main other fast food places and how your restaurant is different.
• SWOT : Lists your restaurant’s strengths, weaknesses, chances, and risks.
• Marketing Plan : Plans for how to get and keep customers.
• Timeline : Important steps and goals from starting to the first year.
• Management: Gives information on who runs the restaurant and their jobs.
• Financial Plan: Shows how your restaurant might do money-wise over 5 years, including sales, profit, and costs.

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Fast Food Restaurant Business Plan

Fully editable 30+ slides Powerpoint presentation business plan template.

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

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Executive Summary

The Executive Summary introduces the business plan for your fast food restaurant , providing a concise overview of your establishment and its offerings. It should highlight your market positioning, the variety of fast food items and services you provide, its location, size, and a summary of daily operations.

This section should also delve into how your fast food restaurant will fit into the local market, including the number of direct competitors in the vicinity, identifying who they are, along with your restaurant’s unique selling points that set it apart from these competitors.

Moreover, it should include information about the management and co-founding team, outlining their roles and contributions to the restaurant’s success. Additionally, a synopsis of your financial projections, including revenue and profits for the next five years, should be included here to give a clear overview of your restaurant’s financial strategy.

Fast Food Restaurant Business Plan Executive Summary Example

Business Overview

The  business overview  should clearly define the restaurant’s key features, including its specific cuisine or theme, strategic location, facility design, and menu offerings. Highlighting what sets your restaurant apart in the  competitive  fast food market, such as unique culinary concepts or sustainable practices, is key for attracting interest and investment.

Example: “FlavorFusion,” a fast food restaurant specializing in fusion tacos, is located in the lively Midtown area, known for its vibrant food scene. The restaurant boasts a modern, 2,000 square-foot space with an energetic and contemporary vibe, seating for 50 patrons, and an additional outdoor area. The menu features a variety of gourmet fusion tacos made with high-quality, locally-sourced ingredients, catering to a diverse clientele.

Market Overview

This section should analyze the fast food market’s size, growth trends, and key industry developments. It positions your restaurant within the industry and highlights its potential to capitalize on current consumer trends like online ordering and plant-based options.

Example: FlavorFusion enters a market valued at $331 billion, growing at a 5.1% CAGR. Amidst intense competition from five local fast food outlets, FlavorFusion stands out with its unique fusion menu and focus on sustainability, aligning with the growing demand for innovative and eco-friendly dining options.

Management Team

Detailing the management team’s background and roles is essential. This part of the summary should emphasize their experience in the food and beverage industry and their roles in ensuring the restaurant’s operational excellence and financial health.

Example: The CEO/CFO of FlavorFusion, with extensive experience in business strategy and financial management, oversees the restaurant’s overall strategy and financial planning. The General Manager, responsible for day-to-day operations, ensures efficient restaurant functioning and high customer satisfaction.

Financial Plan

Clearly outlining the financial goals and projections is key. This section should include revenue targets and profit margins, offering insight into the restaurant’s financial health and growth potential.

Example: FlavorFusion aims to achieve $1.5 million in annual revenue with an 18%  EBITDA  margin by 2028. Supported by a strong business model, innovative menu, and effective  marketing strategies , the restaurant is positioned for significant growth in the dynamic fast food market.

For a Fast Food Restaurant, the Business Overview section can be effectively divided into 2 main categories:

Restaurant & Location

Provide a detailed description of the restaurant’s physical environment, focusing on its design, ambiance, and welcoming atmosphere that appeals to customers. Mention the restaurant’s location, emphasizing its accessibility and convenience for customers, such as proximity to busy shopping areas or availability of parking. Explain why this location is particularly beneficial in attracting your target customer base.

Menu & Pricing

Describe the variety of fast food items and beverages offered, ranging from classic favorites to unique specialties that differentiate your restaurant from competitors. Detail your pricing strategy , ensuring it aligns with the quality of food served and appeals to the market segment you are targeting. Highlight any special deals, combo offers, or loyalty programs that add value for customers, promoting frequent visits and customer loyalty.

Industry Size & Growth

In the Market Overview of your fast food restaurant business plan, start by looking at how big the fast food industry is and how much it could grow. This helps you see how much room there is in the market and where you might grow.

Key Market Trends

Talk about what’s new in the fast food world, like how people want different and healthy options, meals they can get quickly, and new kinds of food. Mention how people are looking for good food that fits their busy lives and how they like to try new flavors from different places.

Competitive Landscape

A  competitive analysis  is a crucial component of your fast food restaurant’s business plan. It provides insights into how your restaurant compares to its competitors in the market. This analysis is instrumental in identifying your restaurant’s unique selling points and understanding the  competitive  landscape.

A thorough competitive analysis helps in shaping a well-informed business plan, ensuring that your restaurant is positioned to meet market demands and customer expectations effectively.

Identifying Your Competitors in the Fast Food Industry

Identifying competitors is the first step in understanding your position in the fast food market. Start by mapping out local fast food restaurants. For instance, if your restaurant specializes in burgers, your direct competitors include nearby burger joints like  McDonald’s  or  Burger King , as well as local favorites like “Bob’s Burgers.” Don’t overlook indirect competitors such as  Subway  or Chipotle, which offer alternative fast dining options.

Use online tools like Google Maps to get a geographical sense of competitor distribution. Platforms like Yelp and TripAdvisor offer customer reviews and ratings, providing insights into competitors’  strengths and weaknesses . For example, if several reviews mention the quick service at “Fast Eats,” this is a key strength of your competitor.

Fast food competitors’ strategies

Analyzing the strategies of these competitors involves several aspects. Start with their menu offerings. For example, if “Healthy Bites” down the street is gaining popularity with its vegan options, it indicates a market trend towards healthier fast food.

Pricing strategy  is another crucial aspect. Compare your prices with those of “Dollar Saver Menu” at McDonald’s or the premium options at “Shake Shack.” This comparison will help you understand where your restaurant fits in the market.

Marketing tactics in fast food can range from social media campaigns, like Wendy’s witty Twitter presence, to local billboard advertising. Pay attention to how competitors engage with customers online and the types of promotions they run.

Customer experience is also key. For instance,  Chick-fil-A  is renowned for its customer service. Visit competitors and note the service speed, order accuracy, and overall customer satisfaction.

Operational efficiency, especially in fast food, is a game-changer. Observe if competitors like  Domino’s  are using technology, like their pizza tracking system, to enhance efficiency and customer experience.

What’s your fast food restaurant’s value proposition?

Now, reflect on your restaurant’s  unique value proposition . Perhaps your restaurant offers a unique fusion cuisine that isn’t available elsewhere in your area, or maybe you use locally sourced ingredients, which appeals to health-conscious consumers.

Identify market gaps through customer feedback and  market trends . For example, the growing popularity of plant-based diets has led to the success of chains like “Beyond Meat.” If there’s a rising demand for plant-based fast food in your area that competitors aren’t meeting, this could be a niche for your restaurant.

Consider your location: A fast food restaurant located near a university might cater to students with budget-friendly deals, unlike a restaurant in a business district that might focus on quick service for office workers.

First, do a SWOT analysis for your fast food restaurant . Talk about Strengths (like a great menu and quick service), Weaknesses (like lots of competition or high costs), Opportunities (like more people wanting fast, tasty food), and Threats (like changes in what people want to eat or less money to spend on eating out).

Marketing Plan

Next, make a marketing plan that shows how you’ll get and keep customers. You can use ads, special deals, fun posts on social media, and events in the community.

Marketing Channels

Selecting the right marketing channels enables effective communication with potential customers and helps drive foot traffic to your restaurant. Employing diverse channels aids in enhancing brand visibility and engagement.

Digital Marketing

Utilize the digital landscape to your advantage:

• Social Media Presence:  Utilize Instagram, Facebook, Twitter, TikTok, and other relevant platforms to showcase menu items, engage with followers through interactive content, host contests, and share user-generated content.
• Online Ordering Platforms:  Partner with popular food delivery apps and maintain a user-friendly website with a seamless ordering system. Highlight exclusive online deals and promotions to attract online customers.
• Content Marketing : Produce engaging content such as blog posts, videos, or infographics about your recipes, behind-the-scenes kitchen stories, or spotlighting local ingredients. This content can be shared on your website and social media platforms to captivate your audience.

Local Advertising

Connect with the community through various local marketing strategies:

• Geo-targeted Ads:  Invest in targeted online advertisements focused on your restaurant’s vicinity to capture the attention of nearby residents and commuters.
• Community Engagement:  Participate in local events, sponsor local sports teams, or host charity fundraisers to increase community involvement and foster a positive brand image.
• Collaborations and Partnerships:  Forge partnerships with local businesses, gyms, schools, or corporate offices for joint promotional events or meal deals.

Promotional Activities

Entice potential customers with compelling offers and promotions:

• Limited-time Offers:  Introduce seasonal specials, combo deals, or promotional menu items to generate excitement and attract new customers.
• Customer Loyalty Programs:  Implement loyalty cards or digital reward systems where frequent diners can earn points redeemable for discounts, free items, or exclusive perks.
• Referral Incentives : Encourage existing customers to refer friends and family by providing incentives such as discounts on their next order or free add-ons.

Sales Channels

Strategically employing various  sales channels  ensures efficient transactions and enhances customer satisfaction.

In-Store Upselling

Maximize sales during customer visits:

• Upsize Options:  Offer upsized meals or meal add-ons for a nominal price increase to increase average order value.
• Combo Deals:  Create bundled meal deals comprising popular items at a discounted price to encourage customers to spend more.
• Limited-time Add-ons : Introduce temporary add-ons or upgrades to entice customers into trying new menu items.

Online Ordering and Delivery

Enhance convenience and accessibility for customers:

• Efficient Online Ordering:  Ensure a user-friendly online ordering system on your website and partnering delivery platforms, enabling customers to place orders seamlessly.
• Delivery Services:  Optimize delivery operations to provide timely and efficient service, ensuring the food quality matches the in-store experience.
• Curbside Pickup:  Offer a convenient pickup option for customers who prefer a quick in-and-out experience.

Subscription Services or Meal Plans

Encourage repeat business and secure recurring revenue streams:

• Subscription Plans:  Create subscription-based meal plans offering weekly or monthly meal bundles at discounted rates for loyal customers.
• Meal Packages:  Develop curated meal packages for families, individuals, or specific dietary preferences that customers can subscribe to for regular delivery or pickup.

Strategy Timeline

Lastly, make a clear timeline with important steps for starting your restaurant, getting the word out, getting more customers, and growing your business. This helps you stay on track and focused.

The Management section focuses on the fast food 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 fast food restaurant towards its financial and operational goals.

For your fast food 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 fast food 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 fast food 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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• July 22, 2024

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Restaurant Business Plan

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

What is a Restaurant Business Plan?

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

What is the Best Example of Restaurant Business Plan?

Here is an Example of a Restaurant Business Plan:

Best Examples of a Restaurant Business Plan:

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

Executive Summary

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

Company Description

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

Market Analysis

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

Menu and Services

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

Marketing and Sales Strategy

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

Management and Staffing Plan

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

Operational Plan

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

Financial Analysis

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

Funding Requirements

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

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

13+ Restaurant Business Plan Examples

1. restaurant business plan.

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2. Restaurant Business Plan Outline

3. Food Restaurant Business Plan

4. Sample Restaurant Business Plan

5. Restaurant Business Plan for Investors

6. Restaurant Business Plan To Get A Loan

7. Restaurant Business Plan Inventory

8. Small Restaurant Business Plan Sample

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9. Breakfast Restaurant Business Plan

Size: 605 KB

10.  Business Plan for Restaurant Example

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11. Restaurant Business Plan Example

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12. Executive Summary for Restaurant Business Plan

13. Restaurant Business Plan Sample

Size: 332 KB

14. Business Plan for Restaurant Example

How to Write a Business Plan for a Restaurant?

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

Here is a step-by-step guide:

Step 1: Executive Summary

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

Step 2: Company Overview

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

Step 3: Market Analysis

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

Step 4: Menu Design and Service Offering

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

Step 5: Marketing and Sales Strategy

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

Step 6: Operational Plan

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

Step 7: Management and Organizational Structure

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

Step 8: Financial Projection and Analysis

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

Step 9: Funding Requirements

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

Step 10: Appendix

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

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

Ghost Restaurants

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

How To Organize a Restaurant Business Plan?

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

1. Present the Executive Summary:

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

2. Propose Business Opportunity:

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

3. Layout Implementation Procedures:

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

4. Mention Stakeholders:

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

5. Advance Financial Draft:

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

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

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

What Should Be Included in a Restaurant Market Analysis?

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

How to Create a Marketing Strategy for a Restaurant?

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

What Financial Projections are Needed in a Restaurant Business Plan?

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

How Do You Determine the Staffing Needs of a Restaurant?

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

What are the Key Components of a Restaurant Operational Plan?

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

How to Identify Funding Requirements for a Restaurant?

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

What Makes a Restaurant Business Plan Successful?

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

Why is a Business Plan Important for a Restaurant?

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

How much does it cost to open a new restaurant?

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

How to Create a Financial Plan for a Restaurant?

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

What to Include in a Restaurant Marketing Plan?

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

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

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

Conclusion:

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

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13+ SAMPLE Restaurant Business Plan in PDF | MS Word

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Sample Restaurant Business Plan

Standard Restaurant Business Plan

Cultural Restaurant Business Plan

Formal Restaurant Business Plan

Restaurant Business Plan in DOC

• What problems can be solved with my business?
• What solution could my product give?
• What is going to be the niche of my business?
• Who are going to be my customers?
• How can I sell my products?
• What is the size of the market that I will target?
• How can I find a business model?
• How can I make money through this business?
• Who are my possible competitors?
• How can I have a business advantage?
• How can I manage the growth of my company through a business plan?
• Who are the persons that will run the business?
• How qualified are the persons that will run the business?
• What could be the risks that I could encounter?
• What can be done to avoid all risks?
• What is the value of your capital and all your resources?
• What is the history of the business?
• What are the financial statements?
• The mission of the business
• The concept of the proposal
• The execution of business
• The actual potential costs
• The return of all the investment

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FREE 20+ Restaurant Business Plans in PDF | MS Word | Pages | Google Docs

Not everyone can prepare home-cooked meals every day. Bombarded with hectic work schedules , deadlines, and unfinished tasks at home, some people cannot find time to make a sumptuous meal to warm the soul. With that, many individuals turn to restaurants and diners to have decent food choices. If you run a restaurant, creating business plans and marketing plans can help boost sales and increase the visibility of the enterprise. In particular, this article will focus on restaurant business plans. So, take the time to read and learn something for your growing company.

Restaurant Business Plans Pdf

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Restaurants have been providing delicious meals for different individuals for many decades now. People who don’t have time on their hands, visitors from other cities, and a couple of friends enjoying a get-together after months of not seeing each other—these things are happening within the restaurant walls. In simple terms, a restaurant business plan focuses on the management organization, business proposals, and marketing strategies that the business will take to ensure the continuation of the establishment. It also includes the projected costs, profits, and restaurant training plan for the employees of the business.

According to Statista, the restaurant industry in the U.S. has seen a considerable increase in profit for the last four decades. In 1970, the sector only amounted to $42.8 billion. But now, the estimate is $745.61 billion—additionally, the industry also employs more than 14 million people. In different states around the country, emerging restaurants use small town restaurant business plans to continue increasing profit. Despite changes, restaurants will always be a favorite among folks.

Running a business can be challenging and tricky. The business owner has so many decisions to carry and different ideas to follow. For instance, restaurants—and the likes of coffee shops and cafes—have to consider various factors before implementing policies and proposals. Importantly, they should have a restaurant business plan format to organize goals. So, what are the steps in writing a detailed restaurant business plan?

In creating the restaurant or food stand business plan, the planners should begin with analyzing the business objectives and purpose. Will the concentration stay on increasing customers? Or will it be on crafting new food options for clients? When the goals are set, the rest of the business plan format will follow.

Every business plan requires enough funds and resources. Hence, the owner must estimate his or her assets to determine the probability of continuing the proposed plan. The restaurant budget should cover the operational cost, salary and benefits of works, and rental fees. Sometimes, restaurant startup costs can be acquired through bank loans and investments from other sources.

Next, describe the approaches that can help boost the restaurant’s profit. Should the shop utilize a social media business plan to improve visibility and promote the products? Can restaurant brochures still be effective? List down the choices and also provide risk assessment reports.

An excellent example of a restaurant utilizing a trademark to influence the audience is McDonald’s. The company’s slogan, “ I’m Lovin’ It ,” is recognizable everywhere. You want to achieve this kind of success. With that, invest time and money in a branding plan to make your business memorable.

According to Investopedia, different business models are available for entrepreneurs to follow or revise for their respective businesses. Some examples of traditional business models are direct sales plans, franchising, and advertising-based methods. The recent versions of business models are hybrids of the other techniques. Right now, the business plan model depends on the needs of the entrepreneur.

The first step in carrying out your dream is to figure out the resources you have at hand. By knowing where you stand, you can create the required business proposals and a marketing strategy . Next, conduct a market analysis to determine the favorable outcome of your dream business. As always, think about the future before investing your money and time on a concept.

Yes, you should have exit plans suited for the establishment. Since the restaurant business has higher risks of emergencies—due to ventilation and use of charcoal—compared to other diners, you should create a crisis management plan . Do note that all businesses should have disaster plans and not only BBQ restaurant businesses.

Starting a restaurant business entails long hours of developing fast food menus , creating restaurant flyers , and promotional materials. Nevertheless, the result of the investment means happy customers and sufficient profit. With a business plan, the entrepreneur can establish areas that need improvement. Additionally, it also helps businesses identify effective marketing techniques. So, use restaurant business plans for the growing company.

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• Free Business Plan Template
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Download: MOBI Business Plan Template

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MOBI Business Plan Template

The primary value of your business plan is to create a written resource that evaluates most aspects of your new business including a description of your target customers and markets, profitability, organization, operations and more. The very process of writing your business plan helps you put your ideas on paper so you can evaluate what resources you have and what you need to be successful.

Your business plan is your blueprint for starting your business, your script to tell the story of your business to others, and your comprehensive analysis of the opportunity for your business. Business plans help you plan your roadmap, state your goals, share your vision, and analyze your strategy. A business plan is an important and valuable tool for new as well as existing businesses.

This MOBI Business Plan Template consists of sections that relate to the content included in the MOBI Starting a Business course . You can also use this template as a guide independently. We have created this template with the input of key stakeholders such as economic development agencies, lenders, mentors and successful entrepreneurs. You can complete sections of the business plan as you go through the course, to apply what you are learning along the way, or you can wait until you have completed the course. This business plan template is a universal model suitable for most types of business, which you can customize to fit your circumstances. MOBI provides leading topics, questions, and suggestions in each section to guide you. Here are some instructions to help you get started:

• On the cover page replace the MOBI spark with your own logo and provide your business name, personal name, contact information, and date.
• Complete each section leaving the main title, such as “Executive Summary,” and using the subtitles and questions as a guideline. Replace those subtitles and questions with the needed and relevant information. If some of the subtitles work with your format, you can keep them. You can type directly over the provided content or delete it as you complete it.
• You might want to start each section on a new page, which can also be helpful if you decide to include a Table of Contents.

Once you complete your business plan, be sure that key stakeholders review it. Business plans are not static; they will change as your business and the business environment change around you. It’s important to continually review and update your business plan to adjust for these changes.

BUSINESS PLAN

Enter Your Business Name

Enter Your Name

 Enter Date

Contact Information

Executive Summary Provide a summary of your business by addressing these key areas.

Name and Description of Business State the name of your business and describe your product or service.

Targeted Market and Customers Describe your target markets and customers and why they want or need your product or service.    

Trends in this Industry What are the current trends in the industry that make this a good time for your product or service? For example, is the market for your product growing, and why? Have others failed to address a particular need that your product or service will address?  

Value Proposition Provide a brief statement of the unique benefits and value your business will deliver to your customers. Describe the unique qualities of your product or service that will enable you to be profitable.

The Vision  Describe the vision of your business and why you are committed to pursuing this vision and making it successful. 

Founder Background: Work/life experience related to the intended business Describe your work/life experience, educational credentials, and how they are related to the business you plan to start. Include a list of your skills and knowledge, which will be required in your business. 

Your Team If you plan to hire full- or part-time employees or seek business partners, describe your plan for engaging with these other members of your team. If you already have employees or partners, describe key personnel and their roles here. 

Goals for business: Outline your key goals for your business. (Explain your plans for growing the business and what you can realistically accomplish in a defined period of time.)

Financing and Financial Projections ( Many business owners require the assistance of a bookkeeper or accountant when completing this section.)

Startup Capital Provide a table or spreadsheet showing the sources of your startup capital including what you or other investors will contribute and what you intend to borrow.  Create a list of what the startup capital will be used for and how much will be left over for working capital ( SCORE Startup Expenses Template ).

Accounting Statements Prepare your starting balance sheet and projected profit and loss (income) statements for the first three years. (By month for the first year and then by year for years two and three.) Forecast your month-to-month cash flow requirements for the first year.  

Analysis of Costs List and explain the key costs and profit margins that are important for your business.  Classify your costs as fixed, variable, product, delivery, etc. 

Break-Even Analysis Based on your costs and pricing strategy, prepare a break-even analysis.

Internal Controls Explain your internal and cash controls. For instance, check signing policy, strategy for controlling shrinkage, and control of incoming merchandise or supplies.

Business Organization

Business Organization Explain the form of business organization you intend to use and why it is best for your business (sole proprietorship, partnership, LLC, etc.).

Professional Consultants List the names of your key advisors: bookkeeper/accountant, consultants, lawyer, insurance agent, and any other professionals.   

Business Location

If you need a physical location other than your home to operate your business, identify your business space needs considering all phases of your workflow (production, storage, shipping, potential employees, customer meetings, and future requirements). Explain why the location you picked meets your workflow needs.

Marketing and Sales

Market Research: Your Customers and Competition Describe your ideal customer (who will be purchasing your product/service, key characteristics).

• Include any research that has helped you identify and characterize your target customer.

Describe your position in the market, your strongest competitors, and how you intend to compete. 

Marketing Strategy and Tools Describe your overall marketing strategy, how you will find, engage, and build customers, including:

• Traditional marketing tools (signage, storefront, collateral, advertising, promotion, uniforms,  mail, etc.).
• Online marketing (website, social media, email marketing, text marketing, others).
• Ecommerce (if applicable).
• Describe in detail how you plan to sell your products or services online.
• Describe how your best competitors utilize ecommerce and your strategy to improve on their practices.
• Research and identify the different channels where you will sell your product or services. What is your expectation of sales?
• Detail how will you take orders, process payments, and fulfill requests? 
• Provide a detailed breakdown of the costs involved in creating, operating, and maintaining your ecommerce activities.

Sales Strategy Describe your sales process, activities you will conduct, obstacles you expect, how you will overcome them, and any customer service strategies to retain and expand your customer base.

Include k ey details about how you will operate your business.

• Outline the workflow of your business and the processes and procedures you will put into place.
• If applicable, provide details about how you will procure supplies, manufacture your product, and deliver your product or service to your customer. Include any equipment and facilities that you need.
• Describe how you will measure the success of your operations for quality, efficiency, cost control, or other measures of performance. Include any testing.
• Order fulfillment: describe your order fulfillment process, software to be used, and quality control methods.
• Supply chain: describe products/materials you need to purchase in order to make your product, include primary and secondary sources for these. products/materials, lead times, purchasing methods, and tools.
• Staffing: skill requirements, training program, supervision, outsourced functions, and hiring timeline.

Addendum: Licenses and Permits   *Addendums can include but are not limited to License and Permits*

Make a comprehensive list of all licenses and permits you will need to do business in your area.   

Your list should include the following: (For US-based businesses; requirements differ by country and region.)

• Name under which you intend to do business
• Permissions and/or limitations on the use of your property or facilities
• Federal, state, and local licenses (city/county), permits, and certifications needed to do business in your area (e.g. business tax license, seller's permit, safety certifications, employer identification number, etc.)
• Industry licenses needed for your particular area of business (contractor, electrician, daycare, beauty, etc.)
• International and national intellectual property protection through trademarks, copyright, and patents.

Download:  MOBI Business Plan Template

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