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

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

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

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

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

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

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

Create a business plan to set yourself up for success.

Here's how to get started. 

conclusion of restaurant business plan

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

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

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

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

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

Essential components of a restaurant business plan

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

  • Executive Summary

Company Description

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

Delving into each section

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

1. Executive summary

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

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

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

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

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

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

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

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

Further reading

  • How to write a restaurant executive summary

Concept Development

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

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

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

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

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

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

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

Cuisine Selection

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

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

To make an informed decision, consider factors such as:

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

Dietary restrictions and trends

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

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

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

Crafting a mission statement

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

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

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

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

Related content:  How to Write a Restaurant Mission Statement  

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

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

2. Company description

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

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

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

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

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

Here's an example of the page layout:  

Restaurant Name: [Restaurant Name]

Location: [Restaurant Address]

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

Owner: [Owner Name]

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

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

Short-term Goals:

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

Long-term Goals:

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

Market Study:

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

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

3. Market analysis

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

3.1 Industry analysis

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

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

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

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

An example of analyzing your target market

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

Demographics and preferences

Identifying your primary target market involves considering factors such as:

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

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

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

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

Dining habits and trends

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

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

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

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

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

  • How to find your restaurant's target market

3.2 Competition analysis

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

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

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

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

3.3 Marketing analysis

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

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

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

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

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

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

5. Employees

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

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

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

6. Restaurant design

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

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

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

7. Location

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

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

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

Example for choosing an ideal location

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

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

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

Foot traffic and accessibility

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

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

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

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

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

Neighborhood demographics

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

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

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

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

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

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

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

8. Market overview

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

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

9. Marketing

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

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

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

10. External help

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

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

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

11. Financial analysis

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

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

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

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

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

  • Important restaurant metrics to track

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

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

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

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

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Saif Alnasur

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

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How to write a restaurant business plan

By Andrea Nazarian

conclusion of restaurant business plan

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

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

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

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

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1. Executive summary

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

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

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

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

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

2. Company description

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

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

3. Financial analysis 

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

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

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

Profit and loss statement

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

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

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

4. Market overview

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

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

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

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

5. Market analysis 

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

Industry analysis

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

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

Competition analysis

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

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

Marketing analysis

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

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

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

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

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

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

7. Location

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

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

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

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

8. External tools 

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

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

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

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

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

10. Restaurant design

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

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

How to format your restaurant business plan

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

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

Elevator pitch

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

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

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

Stakeholder plan (external)

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

Use it to persuade others to engage with your business.

Management plan (Internal):

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

Conclusion: Crafting Your Restaurant Business Plan for Success

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

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

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

FAQs about Restaurant Business Plans

Why do i need a restaurant business plan.

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

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

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

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

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

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

Why is market analysis important in a restaurant business plan?

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

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

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

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

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How to write a restaurant business plan.

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

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

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

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

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

1. Branded cover

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

2. Table of contents

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

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

Image depicts a restaurant worker in a new restaurant.

A restaurant owner contemplates the design of a new space as part of their business plan. | Credit: Getty Images

3. Restaurant concept

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

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

4. Sample menu

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

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

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

This section is most relevant for:

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

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

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

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

Image depicts two restaurant workers discussing finances.

Two restaurant workers review finances for a new restaurant as part of their business plan. | Credit: Getty Images

6. Management team

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

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

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

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

8. Target market

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

Image depicts two restaurant workers having a discussion.

Two restaurant workers discuss a business plan. | Credit: Getty Images

9. Location

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

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

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

10. Market overview

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

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

11. Marketing and publicity

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

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

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

Using technology, like these two restaurant workers, can streamline discussions about a business plan. | Credit: Getty Images

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

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

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

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

conclusion of restaurant business plan

Why you shouldn’t skip a restaurant business plan

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

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

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

How much do you need?

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

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

How to write a restaurant business plan: Step by step

There’s no absolute format for a restaurant business plan that you can’t stray from—some of these sections might be more important than others, for example, or you might find that there’s a logical order that makes more sense than the one in the restaurant business plan example below. However, this business plan outline will serve as a good foundation, and you can use it as a restaurant business plan template for when you write your own.

Executive summary

Your executive summary is one to two pages that kick off your business plan and explain your vision. Even though this might seem like an introduction that no one will read, that isn’t the case. In fact, some investors only ask for the executive summary. So, you’ll want to spend a lot of time perfecting it.

Your restaurant business plan executive summary should include information on:

Mission statement: Your goals and objectives

General company information: Include your founding date, team roles (i.e. executive chef, sous chefs, sommeliers), and locations

Category and offerings: What category your restaurant fits into, what you’re planning to serve (i.e. farm-to-table or Korean), and why

Context for success: Any past success you’ve had, or any current financial data that’ll support that you are on the path to success

Financial requests: If you’re searching for investment or financing, include your plans and goals here and any financing you’ve raised or borrowed thus far

Future plans: Your vision for where you’re going in the next year, three years, and five years

When you’re done with your executive summary, you should feel like you’ve provided a bird’s eye view of your entire business plan. In fact, even though this section is first, you will likely write it last so you can take the highlights from each of the subsequent sections.

And once you’re done, read it on its own: Does it give a comprehensive, high-level overview of your restaurant, its current state, and your vision for the future? Remember, this may be the only part of your business plan potential investors or partners will read, so it should be able to stand on its own and be interesting enough to make them want to read the rest of your plan.

Company overview

This is where you’ll dive into the specifics of your company, detailing the kind of restaurant you’re looking to create, who’s helping you do it, and how you’re prepared to accomplish it.

Your restaurant business plan company overview should include:

Purpose: The type of restaurant you’re opening (fine dining, fast-casual, pop-up, etc.), type of food you’re serving, goals you have, and the niche you hope to fill in the market

Area: Information on the area in which you’re opening

Customers: Whom you’re hoping to target, their demographic information

Legal structure: Your business entity (i.e. LLC, LLP, etc.) and how many owners you have

Similar to your executive summary, you won’t be going into major detail here as the sections below will get into the nitty-gritty. You’ll want to look at this as an extended tear sheet that gives someone a good grip on your restaurant or concept, where it fits into the market, and why you’re starting it.

Team and management

Barely anything is as important for a restaurant as the team that runs it. You’ll want to create a section dedicated to the members of your staff—even the ones that aren’t yet hired. This will provide a sense of who is taking care of what, and how you need to structure and build out the team to get your restaurant operating at full steam.

Your restaurant business plan team and management section should have:

Management overview: Who is running the restaurant, what their experience and qualifications are, and what duties they’ll be responsible for

Staff: Other employees you’ve brought on and their bios, as well as other spots you anticipate needing to hire for

Ownership percentage: Which individuals own what percentage of the restaurant, or if you are an employee-owned establishment

Be sure to update this section with more information as your business changes and you continue to share this business plan—especially because who is on your team will change both your business and the way people look at it.

Sample menu

You’ll also want to include a sample menu in your restaurant business plan so readers have a sense of what they can expect from your operations, as well as what your diners can expect from you when they sit down. This will also force you to consider exactly what you want to serve your diners and how your menu will stand out from similar restaurants in the area. Although a sample menu is in some ways self-explanatory, consider the following:

Service : If your brunch is as important as your dinner, provide both menus; you also might want to consider including both a-la-carte and prix fixe menus if you plan to offer them.

Beverage/wine service: If you’ll have an emphasis on specialty beverages or wine, a separate drinks list could be important.

Seasonality: If you’re a highly seasonal restaurant, you might want to consider providing menus for multiple seasons to demonstrate how your dishes (and subsequent purchasing) will change.

Market analysis

This is where you’ll begin to dive deeper. Although you’ve likely mentioned your market and the whitespace you hope to address, the market analysis section will enable you to prove your hypotheses.

Your restaurant business plan market analysis should include:

Industry information: Include a description of the restaurant industry, its size, growth trends, and other trends regarding things such as tastes, trends, demographics, structures, etc.

Target market: Zoom in on the area and neighborhood in which you’re opening your restaurant as well as the type of cuisine you’re serving.

Target market characteristics: Describe your customers and their needs, how/if their needs are currently being served, other important pieces about your specific location and customers.

Target market size and growth: Include a data-driven section on the size of your market, trends in its growth, how your target market fits into the industry as a whole, projected growth of your market, etc.

Market share potential: Share how much potential there is in the market, how much your presence will change the market, and how much your specific restaurant or restaurant locations can own of the open market; also touch on any barriers to growth or entry you might see.

Market pricing: Explain how you’ll be pricing your menu and where you’ll fall relative to your competitors or other restaurants in the market.

Competitive research: Include research on your closest competitors, how they are both succeeding and failing, how customers view them, etc.

If this section seems like it might be long, it should—it’s going to outline one of the most important parts of your strategy, and should feel comprehensive. Lack of demand is the number one reason why new businesses fail, so the goal of this section should be to prove that there is demand for your restaurant and show how you’ll capitalize on it.

Additionally, if market research isn’t your forte, don’t be shy to reach out to market research experts to help you compile the data, or at least read deeply on how to conduct effective research.

Marketing and sales

Your marketing and sales section should feel like a logical extension of your market analysis section, since all of the decisions you’ll make in this section should follow the data of the prior section.

The marketing and sales sections of your restaurant business plan should include:

Positioning: How you’ll describe your restaurant to potential customers, the brand identity and visuals you’ll use to do it, and how you’ll stand out in the market based on the brand you’re building

Promotion: The tools, tactics, and platforms you’ll use to market your business

Sales: How you’ll convert on certain items, and who/how you will facilitate any additional revenue streams (i.e. catering)

It’s likely that you’ll only have concepts for some of these elements, especially if you’re not yet open. Still, get to paper all of the ideas you have, and you can (and should) always update them later as your restaurant business becomes more fully formed.

Business operations

The business operations section should get to the heart of how you plan to run your business. It will highlight both internal factors as well as external forces that will dictate how you run the ship.

The business operations section should include:

Management team: Your management structure and hierarchy, and who is responsible for what

Hours: Your hours and days of operation

Location: What’s special about your location that will get people through the door

Relationships: Any advantageous relationships you have with fellow restaurateurs, places for sourcing and buying, business organizations, or consultants on your team

Add here anything you think could be helpful for illustrating how you’re going to do business and what will affect it.

Here, you’ll detail the current state of your business finances and project where you hope to be in a year, three years, and five years. You’ll want to detail what you’ve spent, what you will spend, where you’ll get the money, costs you might incur, and returns you’ll hope to see—including when you can expect to break even and turn a profit.

Financial statements: If you’ve been in business for any amount of time, include existing financial statements (i.e. profit and loss, balance sheet, cash flow, etc.)

Budget: Your current budget or a general startup budget

Projections: Include revenue, cash flow, projected profit and loss, and other costs

Debt: Include liabilities if the business has any outstanding debt or loans

Funding request: If you’re requesting a loan or an investment, lay out how much capital you’re looking for, your company’s valuation (if applicable), and the purpose of the funding

Above all, as you’re putting your financials together, be realistic—even conservative. You want to give any potential investors a realistic picture of your business.

Feel like there are other important components but they don't quite fit in any of the other categories (or make them run too long)? That’s what the restaurant business plan appendix section is for. And although in, say, a book, an appendix can feel like an afterthought, don’t ignore it—this is another opportunity for you to include crucial information that can give anyone reading your plan some context. You may include additional data, graphs, marketing collateral (like logo mockups), and more.

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The bottom line

Whether you’re writing a restaurant business plan for investors, lenders, or simply for yourself and your team, the most important thing to do is make sure your document is comprehensive. A good business plan for a restaurant will take time—and maybe a little sweat—to complete fully and correctly.

One other crucial thing to remember: a business plan is not a document set in stone. You should often look to it to make sure you’re keeping your vision and mission on track, but you should also feel prepared to update its components as you learn more about your business and individual restaurant.

This article originally appeared on JustBusiness, a subsidiary of NerdWallet.

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Restaurant Business Plan

Restaurant Business Plan: What To Include, Plus 8 Examples

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

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

Table Of Contents

What Is A Restaurant Business Plan?

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

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

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

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

Empty fine-dining restaurant

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

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

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

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

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

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

Man on laptop writing a restaurant business plan

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

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

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

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

The questions are:

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

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

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

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

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

Man mapping out a restaurant business plan

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

1) Executive Summary

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

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

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

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

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

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

2) Mission Statement

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

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

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

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

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

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

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

3) Company Description

Taking notes on restaurant business plan

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

Useful details to include are:

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

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

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

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

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

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

4) Market Analysis

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

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

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

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

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

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

We break down our market into five distinct categories:

  • High-end singles
  • Businessmen and businesswomen

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

restaurant menu board

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

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

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

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

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

6) Location

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

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

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

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

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

7) Marketing

Chef working in a restaurant

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

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

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

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

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

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

8) Financials

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

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

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

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

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

working on restaurant business plan

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

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

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

Elevator Pitch

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

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

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

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

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

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

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

Stakeholder Plan (External)

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

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

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

Management Plan (Internal)

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

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

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

Sling app for managing a restaurant business plan

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

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

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

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

Sling's scheduling feature

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

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

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

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How to Write a Restaurant Business Plan

By Silvia Valencia

conclusion of 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 neighborhood 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 a sole proprietorship, a partnership, or a corporation? 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 neighborhoods you’re considering for your venue. Answer the following questions here: Which features of the neighborhood will affect your business? What other businesses are located in the area? What kinds of people live, work, or visit the neighborhood? 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 inally, 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 favors 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 neighborhood 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. Analyze your prospective neighborhood, and make a list of all your competitors from small to large. Use a critical eye to determine how they differ from your establishment. Categorize 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 analyzed 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 labor 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 summarize 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. Categorize 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 POS 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 licensing does your restaurant need? List all of the licenses and permits required for your restaurant and staff here. Check your local government office 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 scrutinizing 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 labor
  • 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 beverages, you will have to figure out your sales mix of the various beverages: 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 labor 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.

Headshot of Silvia Valencia.

Silvia is the former Digital Marketing Manager for TouchBistro. During her time with TouchBistro, she managed and coordinated content for the RestoHub blog.

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How to write a comprehensive restaurant business plan.

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A solid restaurant business plan is essential to any success that comes your way. The best ones identify, describe and analyse business opportunities while setting a blueprint. Here, we’ve put together a guide for how to write a restaurant business plan so life at your spot starts off on the right foot.  

What your restaurant business plan should cover

When it comes to how to write a restaurant business plan, the strongest ones always include all or most of the components described below. Charles Bililies , founder and CEO of Souvla , advises that first-time restaurateurs read plenty of different business plans for other restaurants, technology and retail companies to get a better sense of layout options, writing styles and clarity of concept. Put the sections that you feel would be most compelling to someone who’s never met you first: the “Management Team” section if you’re coming from high-profile establishments, for example. The goal is for the reader to keep turning the page.

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

1. Branded cover

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

2. Table of contents

Having a table of contents helps you navigate the business plan to easily find what you need. Plus, a table of contents looks more professional and improves readability, which is especially important if potential lenders want to see your business plan before offering any form of finance.

3. Restaurant concept

Describe your restaurant concept and get the reader excited about your idea. 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.

A restaurant owner is sitting at a restaurant table and writing down on a piece of paper.

4. Sample restaurant 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 based on a detailed cost analysis. This will give investors:

  • A clear understanding of your targeted price point
  • Provide the first building block to figuring out average bill estimations needed to create financial projections
  • Show investors that you’ve done the homework needed to be confident that you’ll be able to sell these items at these prices and operate within your budget.

This section is most relevant for:

  • Fine-dining concepts
  • Concepts that have a unique service style
  • If you have particularly strong feelings about what role service will play in your 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 designed to get guests on their way as quickly as possible, or will it look more like theatre, 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.

A restaurant meeting taking place in a restaurant right before the start of shift

6. Management team

Write a brief overview of yourself and the team you have established so far. You want to demonstrate that the work experience you’ve acquired over the course of your career has provided you with the necessary skills to run a successful restaurant.

Ideally, once you have described the strong suit of every member of your team, you’ll be presenting a full 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. Planning on cooking in a wood-burning oven? Include that. Photos of materials and snippets of other restaurants that you love that are similar to the brand you’re building are also helpful.

8. Restaurant 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? Perform a target market analysis to better understand your customers. Once you’ve described them in detail, reiterate why your specific concept will be appealing to them.

9. Restaurant 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 neighbourhoods . 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 neighbourhood(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, road accessibility and other important details.

10. Competitive market overview

Address the micro and macro market conditions in your area. 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 your direct competitors. Talk about what restaurants share your target market and how you’ll differentiate yourself.

11. Marketing and publicity

The restaurant landscape is only getting more competitive, so you need a watertight restaurant marketing strategy to get ahead. Talk about your pre- and post-opening marketing plan to show investors how you will 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. To help you get started be sure to check out our zero budget marketing checklist .

12. Specialists and consultants

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

  • Main Contractor
  • PR & Marketing

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

13. Restaurant 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 a lawyer to help you determine what business structure is best for you.

“ Step one : write a restaurant business plan. Step two : hire a good lawyer. In addition to helping me build a smart, sustainable business structure, my lawyer 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”, Charles Bililies explains.

Three business people sit at a restaurant table. They are having a conversation while holding a table to look at data.

14. Financials

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

Before creating realistic financial projections, your accountant will want to know approximately how many seats you’re planning on having, what your average bill will be, and how many covers you expect per day. Being conservative in these estimations is key as 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, emphasises that, “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

Useful tools to build a restaurant business plan in the UK:

If design is not your forte, consider using a free online template. There are plenty of templates available on the web that can aid in this process. Whether you’re a seasoned pro or need help getting started, there are some great options to start from:

  • Canva :  Bring your descriptions and its templates will help you do the rest. Canva hosts a library of thousands of free templates to choose from.
  • Prince’s Trust free templates:   a collection of free tools and templates to help you build your first business plan
  • VistaCreate: The plug-and-play menu design templates are easy to use, and the platform has the option for print and delivery.

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Restaurant Business Plan PDF Example

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  • February 23, 2024
  • Business Plan

the business plan template for a restaurant

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.

the business plan template for a restaurant

Restaurant Business Plan

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.

Make sure to cover here _ Business Overview _ Market Overview _ Management Team _ Financial Plan

Restaurant Business Plan executive summary1

Dive deeper into Executive Summary

Business Overview

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.

Make sure to cover here _ Restaurant & Location _ Supply & Operations

Business Plan_Pizzeria restaurant

Market Overview

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.

Key competitors

Then, consider the competitive landscape, which includes a range of dining establishments from gourmet fine dining to fast-casual eateries, as well as the rise of food delivery services and meal kits.

For example, emphasize what makes your restaurant distinctive, whether it’s through a unique culinary approach, a niche market focus, or a strong commitment to sustainability and local sourcing.

Make sure to cover here _ Industry size & growth _ Key market trends _ Key competitors

Restaurant Business Plan market overvie1

Dive deeper into Key competitors

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.

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.

Make sure to cover here _ SWOT _ Marketing Plan _ Timeline

Restaurant Business Plan strategy

Dive deeper into SWOT

Dive deeper into Marketing Plan

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.

Restaurant Business Plan management1

Financial Plan

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

Restaurant Business Plan financial plan1

Privacy Overview

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

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

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

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

Download the Ultimate Bar Business Plan Template

What is a restaurant and bar business plan.

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

Why Write a Restaurant and Bar Business Plan?

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

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

Writing an Effective Restaurant and Bar Business Plan

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

Executive Summary

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

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

Company Description

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

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

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

Industry Analysis

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

Questions to answer include:

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

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

Customer Analysis

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

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

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

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

Competitive Analysis

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

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

Marketing Plan

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

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

Operations Plan

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

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

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

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

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

Management Team

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

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

Financial Plan

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

This includes the following three financial statements:

Income Statement

Your income statement should include:

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

Sample Income Statement for a Startup Restaurant and Bar

Balance sheet.

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

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

Sample Balance Sheet for a Startup Restaurant and Bar

Cash flow statement.

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

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

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

Sample Cash Flow Statement for a Startup Restaurant and Bar

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

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

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

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

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

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

The Importance of a Business Plan for a Restaurant

Overview of the restaurant industry.

  • Crafting an Investor-Friendly Business Plan for a Restaurant 

Menu and Concept

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

  • Implementing the Business Plan for Restaurant 

What is an example of a business plan for restaurant?

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

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

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

Crafting an Investor-Friendly Business Plan for a Restaurant 

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

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

Key Components of a Restaurant Business Plan

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

business plan for restaurant

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

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

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

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

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

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

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

Implementing the Business Plan for Restaurant 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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13+ Restaurant Business Plan Examples [ Startup, Fast Food, Opening ]

Restaurant Business Plan Examples

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

What is a Restaurant Business Plan?

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

What is the Best Example of Restaurant Business Plan?

Here is an Example of a Restaurant Business Plan:

Best Examples of a Restaurant Business Plan:

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

Executive Summary

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

Company Description

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

Market Analysis

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

Menu and Services

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

Marketing and Sales Strategy

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

Management and Staffing Plan

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

Operational Plan

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

Financial Analysis

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

Funding Requirements

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

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

13+ Restaurant Business Plan Examples

1. restaurant business plan.

restaurant business plan

  • Google Docs
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Size: A4 & US

2. Restaurant Business Plan Outline

restaurant business plan outline

3. Food Restaurant Business Plan

food restaurant business plan

4. Sample Restaurant Business Plan

sample restaurant business plan

5. Restaurant Business Plan for Investors

restaurant business plan for investors

6. Restaurant Business Plan To Get A Loan

restaurant business plan to get a loan

7. Restaurant Business Plan Inventory

restaurant business plan inventory

8. Small Restaurant Business Plan Sample

online restaurant business plan

Size: 277 KB

9. Breakfast Restaurant Business Plan

breakfast restaurant business plan

Size: 605 KB

10.  Business Plan for Restaurant Example

organic restaurant business plan

Size: 628 KB

11. Restaurant Business Plan Example

restaurant business plan example

Size: 44 KB

12. Executive Summary for Restaurant Business Plan

vegetarian restaurant business plan

13. Restaurant Business Plan Sample

simple restaurant business plan

Size: 332 KB

14. Business Plan for Restaurant Example

printable restaurant business plan

How to Write a Business Plan for a Restaurant?

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

Here is a step-by-step guide:

Step 1: Executive Summary

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

Step 2: Company Overview

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

Step 3: Market Analysis

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

Step 4: Menu Design and Service Offering

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

Step 5: Marketing and Sales Strategy

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

Step 6: Operational Plan

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

Step 7: Management and Organizational Structure

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

Step 8: Financial Projection and Analysis

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

Step 9: Funding Requirements

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

Step 10: Appendix

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

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

Ghost Restaurants

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

How To Organize a Restaurant Business Plan?

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

1. Present the Executive Summary:

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

2. Propose Business Opportunity:

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

3. Layout Implementation Procedures:

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

4. Mention Stakeholders:

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

5. Advance Financial Draft:

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

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

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

What Should Be Included in a Restaurant Market Analysis?

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

How to Create a Marketing Strategy for a Restaurant?

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

What Financial Projections are Needed in a Restaurant Business Plan?

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

How Do You Determine the Staffing Needs of a Restaurant?

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

What are the Key Components of a Restaurant Operational Plan?

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

How to Identify Funding Requirements for a Restaurant?

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

What Makes a Restaurant Business Plan Successful?

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

Why is a Business Plan Important for a Restaurant?

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

How much does it cost to open a new restaurant?

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

How to Create a Financial Plan for a Restaurant?

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

What to Include in a Restaurant Marketing Plan?

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

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

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

Conclusion:

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

conclusion of restaurant business plan

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Business Plan Conclusion: Summary & Recap

solid business plan conclusion

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

What is a Business Plan Conclusion?

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

Download our Ultimate Business Plan Template here

Is the Business Conclusion Necessary?

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

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

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

How To Write a Conclusion for Your Business Plan

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

Determine Location

think about your audience

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

Review & Concisely Recap 

conclusion reviews key points from the executive summary

    Finish Your Business Plan Today!

Startups might include the following information:.

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

Established businesses might include information in their conclusions such as:

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

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

Support Your Claims with Stats and/or Visuals

company’s profitable revenue model

Establish a Call-To-Action (CTA)

acquire funds for lucrative returns

Proofread & Spell-Check

grammar and tone carefully considered

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

Business Plan Conclusion Example

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

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

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

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

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

How to Finish Your Business Plan in 1 Day!

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

With Growthink’s Ultimate Business Plan Template you can finish your plan in just 8 hours or less!

Related Articles To Help You Write a Business Plan

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

Other Helpful Business Plan Articles & Templates

Business Plan Template & Guide for Small Businesses

How to Conclude a Business Plan

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How do I Write an Executive Summary for a Start Up Business?

How to create a business plan as an entrepreneur, how to write a data report.

  • 6 Types of Business Plans
  • How to Write a Letter From the Staff of a Company to a Bank Requesting a Loan

Business plans explain what a company does, who runs the company and how the company plans on hitting revenue goals, based on competitive advantages and marketing strategies. Some businesses write a business plan for internal review, tracking annual goals. Business plans are also used to seek investor loans or to finance their business. When presenting the plan for financing, it's important to conclude the plan with purpose, but to do so succinctly.

Conclusion or Executive Summary?

Business owners might confuse a business plan's conclusion with the plan's executive summary. The executive summary is actually the first section of a business plan, which provides a synopsis and a high-level overview of the major sections of the plan. A business owner might confuse this with the conclusion, because many business experts suggest writing the executive summary last, after the necessary information has been fleshed out.

The executive summary is usually a series of section teasers that give readers a high-level preview of the plan. It's also possible for the business plan to have a formal conclusion at the end of the sections. The conclusion is usually tailored and targets the informational needs of a specific investor or of a specific strategic partner.

Conclusion as a Summary of Needs and Abilities

If the executive summary states what the plan will be, then the conclusion reviews what the plan has stated. A business plan conclusion redefines the company's needs, the competence of management to achieve the goals and the key points to justify why the business will succeed with funding. Investors are looking for reasons why they should risk money in the venture; this is achieved by highlighting the unique ways in which the company solves problems and how an influx of funding will yield success. Usually, there's a specific call to action in the conclusion.

End Notes and References

Creating a business plan requires market and industry research. The larger the company or the more complicated its products or services, then it is even more important that research is needed to verify regulations, industry trends and technology innovations. End notes are the expert resources used in writing the plan and justifying propositions. These are like a bibliography in a high-school research paper.

End notes refer to specific data cited in the plan, listed in order of use by the correlating fact within the business plan. For example, the competitive-analysis section might cite consumer data obtained by public industry reports. If this is the third citation of data, the superscript is the numeral three that corresponds to the third end note.

">The Tone of the Conclusion

The business plan's conclusion should rely on facts and maintain a professional tone. Any projections and assumptions are backed by data points, the business' prior success, and management's ability to deliver. This is similar to a scientist using known facts to create a hypothesis for a new study.

For example, if the conclusion states that funding can scale factory operations by 50 percent more and yield 150 percent more in revenues, the conclusion of growth needs to be backed by those specific data points, which conclude that the assumption is correct.

  • American Energy Innovation: The Business Plan Conclusion
  • Inc: How to Write a Great Business Plan: The Executive Summary

With more than 15 years of small business ownership including owning a State Farm agency in Southern California, Kimberlee understands the needs of business owners first hand. When not writing, Kimberlee enjoys chasing waterfalls with her son in Hawaii.

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conclusion of restaurant business plan

La conclusion d’un business plan pour restaurant

Conclusion business plans

Vous avez eu le temps de faire des recherches pour avoir une idée claire et même maitriser le processus de rédaction d’un business plan. Mais dans le contenu d’un business plan, nombre de personnes négligent souvent la partie conclusion ; ce qui n’est pas du tout agréable. La conclusion de votre business plan est aussi importante autant que son contenu. Si vous avez fait un travail remarquable dans le contenu de votre business plan depuis le début, il serait décevant de le voir rejeter par votre potentiel partenaire ou financeur tout simplement à cause d’une conclusion que vous avez banalisée. Que ce soit pour votre business plan restauration rapide , ou n’importe quel projet, il est de votre intérêt d’élaborer une conclusion attrayante aux yeux de vos lecteurs. Oui, le business plan de votre restaurant serait impeccable avec une bonne conclusion qui résume tout. Découvrez alors dans cet extrait comment conclure convenablement le business plan pour votre restaurant.

L’utilité de la conclusion dans votre business plan

conclusion of restaurant business plan

En effet, la conclusion fait partie des rubriques importantes à ne pas banaliser de votre business plan. Certaines personnes se contentent de lire uniquement la conclusion pour voir si le contenu de votre plan d’affaires est intéressant et mérite leur attention. Dès que votre conclusion est mal faite, eh bien, ils ne s’intéresseront plus au contenu de votre business plan.

La conclusion de votre business plan résume de manière concise et claire tout ce qui a été dit dans le contenu de votre business plan. Elle permet de donner un bref aperçu du contenu de votre business plan à toute personne qui en prend connaissance. Cette dernière permet également à ceux qui ont lu le contenu de votre document de garder l’essentiel sur votre projet.

Aussi, elle permet à ceux qui ont pris la peine de lire tout le contenu de votre business plan et à ceux qui n’ont pas pu tout lire, d’être plus ou moins au même niveau d’informations. Pour ce faire, votre conclusion se doit d’être bien rédigée et impeccable.

Contenu d’une conclusion de business plan pour restaurant

conclusion of restaurant business plan

Suite à la lecture de la conclusion du plan d’affaire pour votre restaurant, chaque lecteur doit pouvoir garder quelques points essentiels avant de se séparer de votre document.

Ainsi, l’emplacement de votre restaurant doit figurer dans la conclusion. Il s’agit en effet du lieu où vous voulez implanter votre entreprise culinaire.

Aussi, vous devez faire ressortir la spécialité gastronomique choisie. Plus explicitement, vous devez préciser si vous avez décidé de faire des menus européens, chinois, asiatiques, italiens ou africains.

Même si vous avez prévu faire un mélange de toutes les gastronomies ou une combinaison de certaines, vous devez en parler.  

La stratégie commerciale et la valeur ajoutée que vous apportez à votre business pour attirer et fidéliser vos clients doivent figurer dans votre conclusion. En effet, la stratégie marketing est incluse dans la stratégie commerciale et regroupent les différentes techniques prévues pour faire l’inventaire de votre restaurant et augmenter votre notoriété. Sans oublier les porteurs du projet, vous devez également les rappeler dans votre conclusion.

Cependant, tout ce qui concerne l’aspect financier du projet n’a pas besoin d’être mentionné en détails, mais vous pouvez tout de même évoquer le budget relatif à ce projet ainsi que son statut juridique.

Mentionnez également votre cible ; c’est-à-dire les éventuels clients auxquels seront destinés vos plats culinaires.

Les qualités d’une bonne conclusion

conclusion of restaurant business plan

Tel qu’énoncé précédemment, la conclusion doit balayer les grandes lignes de votre plan d’affaires. C’est en réalité le même document, mais un mini ramassis des informations développées dans le business plan de votre restaurant. De la présentation du projet à l’étude du marché, en passant par la stratégie commerciale, le statut juridique, sans oublier les prévisions financières, votre résumé doit parler de tout ça, sans exception.

Ainsi, la conclusion de votre business plan doit être :

Concis et précis

L’aspect récapitulatif de la conclusion lui impose précision et concision. Même si vous devez parcourir les grandes lignes de votre business plan, votre conclusion ne doit pas aborder les détails dans votre business plan. Vous devez aller directement à l’essentiel.

Vous devez essayer d’être le clair possible dans votre conclusion. Les idées que vous véhiculées doivent suivre un ordre et une certaine logique. Le lecteur doit rapidement comprendre le canevas de votre business plan à travers la conclusion. Pour y arriver, construisez des phrases simples ; cela vous permettra de transmettre convenablement le message adéquat afin de faciliter la compréhension au lecteur.

conclusion of restaurant business plan

Sans faute et lisible

Vous devez veiller aux fautes, à la construction des phrases et aux choix des mots. Ces petits pépins sont très déplaisants pour certaines personnes. Utilisez un registre de langue qui sera avantageux pour la compréhension des lecteurs. Ce document qu’est votre business plan fait partir des documents souvent consultés au jour le jour comme des documents ressources. Il ne doit donc y avoir aucune faille pouvant être révélée des années plus tard.

Relue et modifiée

La relecture et une phase très importante. Il faudrait qu’une ou plusieurs personnes en qui vous avez confiance puissent lire ce plan d’affaire. Ils pourront relever les dernières erreurs qui doivent être corrigées. Cette relecture vous permettra également de vous écouter et de vous mettre à la place de vos lecteurs afin de notifier des erreurs qui vous ont peut-être échappées jusque-là. 

Toujours dans la même rubrique

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COMMENTS

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

    A comprehensive restaurant business plan is a framework that guides you to plan and forecast every element of restaurant management and operations. This includes anything from your restaurant's menu design, location, financials, employee training, and a lot more. Crafting a solid business plan is important, as it helps:

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

    Updated on 30 January 2024 Emil Gawkowski Content Writing an executive summary for your business means one thing: you're doing it right. Taking your restaurant business seriously is one of the primary conditions for success. In this article, we're going to go over what is an executive summary and how to write one step-by-step. We will cover:

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

    Section 1: Executive Summary Section 2: Company Description Section 3: Market Analysis Section 4: Marketing Plan Section 5: Operations Plan Section 6: Financials Section 7: Appendix Other Resources What is a restaurant business plan, and why do you need one?

  4. Writing A Restaurant 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...

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

    By Andrea Nazarian Share post on 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.

  6. How to write a restaurant business plan

    "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.

  7. 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 ...

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

    Home 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

  9. How to Write a Restaurant Business Plan

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

  10. Writing a Business Plan for a Restaurant

    A comprehensive restaurant business plan should include key elements that outline your restaurant's concept, target market, marketing strategies, operational plans, and financial projections. It should cover details such as your menu, pricing strategy, staffing plan, customer service policies, location analysis, competitive analysis, and ...

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

    Updated March 10, 2023 A business plan is a formal document that describes a new or existing company's goals and how the organization intends to reach them. Each business plan includes a conclusion that outlines its key points and the company's strengths.

  12. Sample Conclusion Of Restaurant Business Plan

    Jan 6, 2021 -- #Academic +Support ***Center https://tinyurl.com/yaxs2lm5 Restaurant Conclusion When trying to decide where to dine. either at a local restaurant or at a western restaurant....

  13. How to write a comprehensive restaurant business plan

    6. Management team. Write a brief overview of yourself and the team you have established so far. You want to demonstrate that the work experience you've acquired over the course of your career has provided you with the necessary skills to run a successful restaurant.

  14. Restaurant Business Plan PDF Example

    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! The Plan. Our restaurant business plan is structured to cover all essential aspects needed for a comprehensive strategy.

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

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

  16. 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 ...

  17. The Importance of a Business Plan for Restaurant

    The Importance of a Business Plan for Restaurant - Cooking Up Success in 2023 Easycapraise Starting a restaurant can be an exciting venture, but it often requires significant financial investment. To secure the necessary funds, it is crucial to develop a well-structured business plan for…

  18. 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. ... 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 ...

  19. Business Plan Conclusion: Summary & Recap

    What is a Business Plan Conclusion? This business plan conclusion is a concise summary and recap of all of the components of a business plan, but especially the executive summary. It summarizes your business plan in 2-3 paragraphs, with an emphasis on the most important points. Download our Ultimate Business Plan Template here

  20. How to Conclude a Business Plan

    Conclusion or Executive Summary? Business owners might confuse a business plan's conclusion with the plan's executive summary. The executive summary is actually the first section of a...

  21. PDF DEVELOPING A RESTAURANT BUSINESS PLAN

    The research part of the thesis is the actual business plan of the restaurant and is the out-come of the whole work. This part covers real life issues like business description, envi-ronmental analysis (SWOT), business concept and mission, products and services, market-ing, human resource and financial plans. 2.

  22. La conclusion d'un business plan pour restaurant

    Concis et précis L'aspect récapitulatif de la conclusion lui impose précision et concision. Même si vous devez parcourir les grandes lignes de votre business plan, votre conclusion ne doit pas aborder les détails dans votre business plan. Vous devez aller directement à l'essentiel. Logique

  23. Conclusion For Restaurant Business Plan

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