How do I start a restaurant business plan

Posted by Damian Roberti on

How to Write a Business Plan for a Restaurant


Whether you're operating a franchise or a small family-owned restaurant, you'll need a restaurant business plan to get started. Your business plan will serve as a road map for opening your restaurant, as well as a resource for obtaining financing from financial institutions and estimating sales.

We'll guide you through the process of producing a restaurant business plan as well as educate you all of the key information to include in your restaurant business plan in this post.

What is needed in a restaurant business plan?


What Should a Restaurant Business Plan Contain?

Your business plan will serve as a roadmap for beginning a new firm, but you may also want to share it with possible investors, so there are a few things you should include in it. Here are some crucial considerations for your restaurant business plan:

The idea of your restaurant is the overarching theme that connects all of the pieces together, such as your food and decor. For a restaurant to be successful, it must have a great idea.
You should consider what sort of cuisine you want to manufacture and sell early on in the process of opening a restaurant. Your sample menu doesn't have to be long, but it should give readers an idea of the sorts of meals you'll be providing.
Structure of Management:
Investors will be interested in learning about your restaurant's structure. Is it going to be a solo proprietorship or a partnership? Are you forming a limited liability company (LLC) or a single proprietorship? Is it necessary for your new restaurant to be situated in a competitive market? What is the demographic makeup of that area? Is your company going to be able to compete in today's market? All of these difficulties should be addressed in your restaurant's business strategy.

What is needed in a restaurant business plan?

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The financials are the most important part of every business strategy. Make sure you know how much money you're going to spend, how long it'll take to become successful, and where you're going to receive funding.

These are just a few of the areas you should address in your restaurant business plan. This material will be dispersed throughout the text, but having solid answers to these questions and themes will assist your company in preparing for the obstacles that come with opening.

Sections of a Restaurant Business Plan: Financial Statements, Financial Statements, Financial Statements, Financial Statements, Financial Statement

To keep things orderly, plans are usually divided into sections. Restaurant business plans are divided into eight sections, which are shown below. You may learn more about an area by clicking on it.

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Summary of findings: Description of the Business
Management of the menu and concept, as well as the ownership structure
Employees and personnel requirements
Analysis of the Advertising and Marketing Financials Market and Competition Strategies

How do I start a restaurant business plan

1. The Executive Summary:

An executive summary is a concise summary of all the data in your restaurant's business plan. Because it is the first portion that potential investors would read, a solid executive summary is vital not just for beginning a business, but also for acquiring finance for your new restaurant. The executive summary of your business plan should be between one and four pages long, and it should include the most crucial details regarding your new restaurant. An executive summary's purpose is to get your foot in the door with investors and banks in order to obtain startup financing.

The following are some of the details that should be included in the executive summary:

The concept of your restaurant
The mission statement of the restaurant
A timeframe for launching your business that is practical.
The location you want to open your restaurant and how much room you'll need in the building.
An overview of the market
What distinguishes your new eatery?
Expected costs, business goals, and financial estimates for opening your restaurant, as well as the restaurant's fundamental qualities, such as experienced management or brilliant chefs.

Consider your executive summary to be a one-minute elevator presentation to potential investors and lenders. It should be a succinct description of your plans for starting your new restaurant, emphasizing why it is worthwhile to invest in.

Writing an Executive Summary: Some Pointers

Here are some guidelines for producing a convincing and short restaurant executive summary after you have all of the information you want to include:

Keep it short and sweet.

The ideal executive summary is succinct and to-the-point, with no flowery wording that obscures key facts.
Knowing who you'll be presenting your business plan to can help you craft your executive summary.
Consider who you'll be presenting your restaurant business plan to and what they'll be most interested in, and make sure that information is prominently displayed.
Cliches and superlatives should be avoided.
Create statements you can back up, like "we make the finest cheesesteaks in the world!" or "our clam chowder is the best in the city!"
Be true to yourself.
In your executive summary, show off your enthusiasm for foodservice and cooking.

2. Company Description: Also known as a company overview, the company description section provides the same information as the executive summary but goes into deeper depth about each part of your business plan.

More specific financial estimates and any marketing strategy you've devised, for example, should be included in your company description.

The executive summary of a restaurant business plan will pique readers' curiosity, and your company overview will provide more in-depth information to give them a thorough picture of your new restaurant. Additionally, the company overview section of your business plan is your opportunity to describe how and why you're starting a restaurant in greater detail.

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Answer the following questions while drafting a company description:

What is the concept of your restaurant?
What distinguishes your eatery from others?
What kinds of dishes will you serve?
What is the demographic of your target market, and what are their buying and eating habits?
What members of your squad have you lined up?
What will your restaurant's day-to-day operations be like?
What kind of management structure do you want to employ?
Have you created any logos or marketing materials?

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3. Menu and Restaurant Design

While other sections of your restaurant business plan may include your restaurant's concept and menu concepts, this area allows you to delve deeper into the details. The cuisine, service, and decor are the three key components of this department. We'll go through each section in detail below.

Design & Ideas for Menus

In this area, you may provide a sample menu design. If you don't have a complete mockup of your restaurant's menu, make a list of some of the items or recipes you want to use.

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Service in a Restaurant

Is it your intention to build a fine-dining restaurant or a fast-casual eatery? Will you have a full-time wait staff or will you only have a service counter where clients may place orders and pick up their food? This part will be quite brief for many restaurants that provide standard service.

Interior Design and Decoration:

is the portion of your business plan where you may display any pre-designed branded materials or logos for your new restaurant. You may also incorporate any design and décor decisions you've made, such as your color scheme, furniture, and tableware style. 4. Ownership and Management Structure

This area of your restaurant business plan is all about the ownership structure of your new firm, the sort of business ownership you're forming, and the management team you'll be forming.

There are various different sorts of ownership systems, each with its own set of advantages. Here's a quick rundown of some of the most common restaurant ownership structures: a single-person business

One individual owns the whole restaurant in this ownership arrangement. This is the simplest structure to set up, and because it is taxed as part of the owner's personal taxes, it makes filing taxes straightforward. While it has numerous advantages, a sole proprietorship provides no security for the individual if the company fails or goes into debt.
Partnerships are similar to sole proprietorships in that they include two or more owners. When it comes to starting a new restaurant, partners usually bring diverse sets of knowledge to the table, which may be beneficial. However, exclusive ownership has similar drawbacks, such as little protection in the case of collapse.
L.L.C.s (Limited Liability Corporations):
LLCs serve as independent corporate organizations and provide the most personal protection. They're tax-efficient and versatile, but they're time-consuming and difficult to set up, especially if you're a first-time entrepreneur.
Organizational Structure

You should think about how your new restaurant will work on a day-to-day basis, as well as how it will be handled, in addition to how it will be arranged. Will you, as the restaurant owner, operate as the manager, or do you intend to hire managers? Will there be distinct managers in charge of the front and rear of the house?

It's essential to have these standards in place when developing your restaurant business plan so that you can refer to them during the opening process.

5. Staffing and Employment

After you've established your restaurant's ownership and management arrangements, you may focus on your personnel requirements. This part allows you to detail your personnel requirements, such as the number of servers you'll need, kitchen staffing requirements, and any existing workers, such as managers or chefs.

It's also important mentioning in this part whether you, the owner, will be working as a manager or chef at the restaurant.

You may also include any employee handbooks or training materials for wait staff that you have created.

Include any auxiliary personnel, such as accountants, attorneys, advertising agencies, or contractors, who are associated with your restaurant.

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6. Market Analysis

The market study portion of your restaurant business plan will explain to possible investors how your new firm will fit into the existing market, requiring some of the most detailed research. This part may be further divided into two types of analyses: demographic analysis and competitive analysis.

Analysis of the Demographics

When it comes to starting a new restaurant, knowing your target audience is crucial. This component of your restaurant business plan might include specific information about your target audience. Here are some crucial details to include:

What is the average age of your target market?
What is their degree of income?
How much money do they have to play with?
How much do they spend on eating out on a regular basis?

This data can help you better understand your potential consumers, their interests, and their eating and spending patterns, so you can tailor your services to meet their demands. You want to be thorough when drafting this area of your restaurant business plan, and you may utilize the data to draw conclusions to persuade possible investors.

Analysis of Competitors

The competition in your restaurant's chosen location is the other part of market study. Established restaurants will have a devoted client base, so make sure yours is targeting a distinct demographic or has a competitive advantage that will draw people away from your competition.

Here are some items to consider while putting together a competitive analysis:

In your target location, how many eateries are there?
Do any of your new restaurant's rivals have menus or services that are comparable to yours?
How do the pricing on their menu compare to yours?
Is there any non-traditional competition in the region, such as grocery stores or convenience stores that sell ready-to-eat meals?

You may start describing your strategy for competing with these firms and establishing a devoted following once you've laid out this information in your restaurant business plan.

Also, think about how near other restaurants must be to yours in order to be called competitors. In a metropolis, the sphere of competition may be a few square blocks, while in rural or suburban areas, it might be many miles.

7. Marketing and Advertising Techniques:

You may start detailing your strategy to appeal to those customers and compete with other businesses in your region in the marketing and advertising strategies section once you've identified your target demographics and competitors in the previous section.

Your company may utilize a variety of marketing and advertising strategies to get the word out about your new restaurant. Hosting opening day activities, launching a social media marketing campaign, providing coupons to potential consumers, and establishing customer loyalty programs are just a few of the most common choices.

In this area, you should outline all of the marketing and advertising techniques you want to execute, as well as how they will help your organization, what each approach entails, and how you intend to apply them. For instance, you might describe how you'll employ a marketing firm to develop and manage a social media account for your restaurant to generate buzz before it opens.

(8) Financial Details

Financial data, one of the most critical aspects of any restaurant business plan, will necessitate the most study and effort on your side. You can utilize expertise from past restaurants you've worked at or run, estimates from suppliers, or investigate accessible financial data in your geographical location to get this financial data.

The material in your financial section should be organized based on the people to whom you'll be presenting your company plan. For example, if you're making a presentation for a bank to get a loan, you'll want to start this part with information on how long it will take your firm to become profitable and a break-even analysis.

Regardless of how you organize the data in your restaurant business plan's financials section, be sure to include the following information:

How much cash do you presently have on hand?
A list of your anticipated beginning expenditures, such as new cooking equipment, leasing payments, renovations, and licensing fees.
A rough estimate of how long it will take for your restaurant to break even.
On a daily and monthly basis, how much do you estimate your company to spend?
Forecasting sales based on prior experience or data from competitors.
A list of regular expenditures like overhead, labor, and food.

When drafting your restaurant business plan, keep in mind who will be reading it and what information they will find most interesting. However, keep in mind that your business plan will serve as a guide for you throughout the process of creating your new restaurant, so make sure it contains information that will benefit not just possible investors, but also you and your management team.