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

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

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

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

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

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

Create a business plan to set yourself up for success.

Here's how to get started. 

What is a restaurant business plan? 

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

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

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

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

Steps to include in your business plan 

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

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

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

1. Executive summary

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

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

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

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

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

To establish a distinct identity, you need to focus on 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.

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.

Creating a mission statement

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

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

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

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

Related content:  How to Write a Restaurant Mission Statement  

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

2. Company description

This is where you carefully introduce the company in the restaurant business plan. Include the name of the restaurant you are launching in this field along with its address, phone number, and other important information. Then, also include the owner's information as well as a synopsis or explanation of their background. The restaurant's legal position and its short- and long-term objectives should be outlined in the second section of the company description. To demonstrate your understanding of the changes in the local food business and the reasons why the most independent restaurant investors will be successful in this market, please submit a brief market research.

Here's an example of the page layout:  

Company Description

Restaurant Name: [Restaurant Name]

Location: [Restaurant Address]

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

Owner: [Owner Name]

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

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

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.

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

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

• Top Free Restaurant Menu Makers

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

But the price should be the most important component of your sample menu. The cost research you've completed for investors ought to be reflected in your prices. They will have a clearer idea of your restaurant's intended price range as a result.  You'll quickly see how important menu engineering can be, even early on.

5. Employees

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

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

6. Restaurant design

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

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

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

7. Location

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

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

Pro Tip: When you approach your investors about potential locations, make sure to include as much information as possible about each venue and why it would be ideal for your brand. 

Example for choosing an ideal location

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

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

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

Foot traffic and accessibility

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

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

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

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

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Restaurant Business Plan Template

Written by Dave Lavinsky

Restaurant Business Plan

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

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

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

Restaurant Business Plan Example

Executive summary, business overview.

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

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

Products Served

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

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

Customer Focus

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

Management Team

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

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

Financial Highlights

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

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

Company Overview

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

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

Bluehorn Restaurant & Steakhouse History

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

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

Industry Analysis

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

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

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

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

Customer Analysis

Demographic profile of target market, customer segmentation.

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

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

Competitive Analysis

Direct and indirect competitors.

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

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

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

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

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

Competitive Advantage

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

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

Marketing Plan

Promotions strategy.

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

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

Operations Plan

Operation functions:.

The company will hire the following:

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

Milestones:

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

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

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

7/10/202X – Finalize menu.

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

8/15/202X – Start of marketing campaign

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

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

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

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

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

Chef Peter Logan, Co-Owner

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

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

Anastasia Gillette, Co-Owner

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

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

Financial Plan

Key revenue & costs.

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

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

Funding Requirements and Use of Funds

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

Financial Projections

Income Statement

  Balance Sheet

  Cash Flow Statement

Restaurant Business Plan FAQs

What is a restaurant business plan.

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

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

What Are the Main Types of Restaurants?

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

How Do You Get Funding for Your Restaurant Business Plan?

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

What are the Steps To Start a Restaurant Business?

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

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

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

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

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

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

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

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

Learn more about how to start a successful restaurant business:

• How to Start a Restaurant Business

Where Can I Get a Restaurant Business Plan PDF?

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

Business plan restaurant : votre guide pour 2024

• • Pourquoi le business plan de votre restaurant est essentiel à votre succès ?
• • Les éléments incontournables d’un business plan de restaurant réussi
• • La recette pour un business plan de restaurant convaincant
• • Les secrets d’un business plan de restaurant irrésistible

L'élaboration d'un business plan pour ouvrir un restaurant est plus qu'une simple formalité, c'est une démarche stratégique essentielle pour assurer le succès et la viabilité de votre projet en 2024. Découvrez avec TheFork Manager les différentes étapes clés de la conception de votre business plan, depuis la cristallisation de votre vision jusqu'à la planification financière et stratégique, pour transformer votre passion pour la restauration en une entreprise prospère et durable. En suivant notre guide complet, vous pourrez réaliser le business plan parfait pour débuter votre activité dans la restauration.

• Pourquoi le business plan de votre restaurant est essentiel à votre succès ?

Un business plan efficace pour votre restaurant est bien plus qu'un simple document : c'est la clé de voûte de votre réussite. Il répond à un besoin crucial de structuration et de vision à long terme et sert de fondation solide sur laquelle bâtir et développer votre entreprise.

C'est un outil stratégique qui affirme votre vision, souligne vos objectifs et trace la voie vers la réalisation de vos ambitions. Il permet de prévoir et d'adresser les défis spécifiques de votre entreprise, en apportant des solutions innovantes et adaptées. De plus, vous en avez besoin pour convaincre les investisseurs de la viabilité de votre projet, en leur présentant un plan d'action clair et bien structuré. En termes de finances, il vous guide dans la planification budgétaire, la gestion des coûts et l'estimation des revenus, tout en offrant la flexibilité nécessaire pour s'adapter aux fluctuations du marché. Votre business plan est le pilier sur lequel repose la croissance et le succès durable de votre restaurant​​

• Les éléments incontournables d’un business plan de restaurant réussi

Faire un business plan réussi repose sur plusieurs éléments clés , chacun jouant un rôle dans la définition et le succès de votre projet de création de restaurant.

L’executive summary : faites bonne impression

L'executive summary est la vitrine du business plan de votre restaurant. Il offre un aperçu concis mais puissant de votre projet. C'est une opportunité de captiver immédiatement vos investisseurs, banquiers, partenaires en leur présentant une image claire et séduisante de votre concept. Il doit synthétiser les points essentiels de votre plan : le concept unique de votre restaurant, les objectifs que vous visez, les atouts qui vous distinguent dans le paysage concurrentiel, et votre stratégie pour attirer et fidéliser une clientèle. Bien écrit, il crée une première impression forte et mémorabl e, augmentant ainsi vos chances d'engager un dialogue fructueux avec vos parties prenantes.

La présentation de l’équipe : valorisez vos talents

Une présentation détaillée de l'équipe dans votre business plan démontre non seulement la compétence et l'expertise de chaque membre, mais aussi la force collective qui animera votre restaurant. Ici, il s'agit de décrire les compétences uniques, l'expérience dans le secteur de la restauration de chaque membre du personnel. Cette partie doit non seulement refléter les compétences techniques nécessaires mais également l' esprit d'équipe et la culture d'entreprise que vous souhaitez instaurer.

La présentation du projet : partagez votre vision

Il faut communiquer avec clarté et enthousiasme votre vision pour donner envie d’investir dans votre projet d’ouverture de restaurant. Cette section du business plan doit capturer l'essence de ce que vous envisagez pour votre établissement. Décrivez le concept de votre restaurant en détail, en expliquant les inspirations, les thèmes, le type de cuisine, et l'expérience que vous souhaitez offrir à vos clients. C'est aussi l'occasion de parler de l'ambiance et du design que vous envisagez , ainsi que de la manière dont ces éléments s'intègrent dans la culture locale ou dans les tendances actuelles de la restauration. Votre vision doit être à la fois inspirante et réaliste, montrant que vous avez une compréhension profonde de ce qui rend un restaurant réussi et attrayant pour votre public cible.

La stratégie commerciale et économique : tracez votre chemin vers le succès

La stratégie commerciale et économique de votre futur restaurant est un élément fondamental de votre business plan. Elle doit détailler comment vous comptez positionner votre établissement sur le marché , attirer et fidéliser une clientèle, et générer des revenus. Une étude de marché approfondie est cruciale pour comprendre les tendances actuelles et anticiper les besoins futurs des clients. Abordez votre approche en matière de tarification, de promotion et de distribution de vos services. Expliquez également comment vous allez gérer toutes les opérations quotidiennes pour maximiser l'efficacité et la rentabilité de votre activité. Cette section devrait refléter une compréhension approfondie du marché de la restauration et montrer comment votre restaurant répondra aux besoins et attentes des clients, tout en se démarquant de la concurrence.

La structure juridique : sécurisez votre avenir

Le choix d’une structure juridique adaptée est important pour la protection et la croissance de votre restaurant. Cette partie du business plan doit exposer clairement la forme juridique sélectionnée pour votre création d’entreprise, qu'il s'agisse d'une société, d'une entreprise individuelle ou d'une autre structure. Discutez des implications fiscales, des responsabilités légales et de la protection des actifs liées à chaque option. Il faut aussi considérer comment ce choix de structure influencera les décisions futures, comme l'expansion de votre activité, les partenariats et les opportunités d'investissement. Une structure juridique bien choisie offre non seulement une sécurité pour votre entreprise, mais aussi une plateforme solide pour sa croissance et son évolution.

Les prévisions financières : anticipez votre croissance

Les prévisions financières sont un élément clé pour démontrer la viabilité de votre projet d’ouverture de restaurant. Elles répondent au besoin fondamental de prévoir les aspects financiers de votre affaire. Cette section doit fournir une analyse détaillée des revenus attendus, des coûts de démarrage (y compris les dépenses liées au choix de l'emplacement et à l'obtention d’une licence restaurant), des dépenses opérationnelles et des projections de flux de trésorerie. Il faut présenter des estimations réalistes et bien fondées, basées sur une étude de marché approfondie et une analyse des tendances du secteur. Votre plan prévisionnel doit inclure un bilan prévisionnel et des projections de fonds de roulement.

Incluez des scénarios de meilleurs et de pires cas pour montrer comment votre restaurant pourrait performer dans différentes conditions économiques. Ces prévisions sur les mois et années à venir aideront à convaincre les investisseurs potentiels de la solidité financière de votre entreprise et de son potentiel à générer un chiffre d’affaires.

Les annexes : complétez votre dossier

Les annexes de votre business plan servent à fournir des informations supplémentaires et des preuves concrètes à l'appui de votre projet. Elles peuvent inclure des menus détaillés, des plans de design d'intérieur, des études de marché, des CV des membres de l'équipe, ou des accords avec les fournisseurs. Les annexes donnent de la profondeur à votre plan, en offrant des détails qui pourraient être trop volumineux pour le corps principal du document. Elles permettent aux investisseurs et aux autres parties prenantes de se faire une idée complète et détaillée de votre vision et de votre préparation pour le lancement du restaurant

• La recette pour un business plan de restaurant convaincant

Rédiger un business plan convaincant pour votre restaurant nécessite une approche méticuleuse, similaire à l'élaboration d'une recette de cuisine.

Préparez vos ingrédients : ce qu’il faut faire avant de rédiger

Avant de commencer la rédaction de votre business plan, il est essentiel de le préparer. Cela implique une recherche approfondie et une collecte de données sur plusieurs aspects clés. Tout d'abord, familiarisez-vous avec le marché de la restauration, ses tendances actuelles et futures, et les préférences de votre public cible. Ensuite, analysez vos concurrents pour comprendre leurs forces et leurs faiblesses. Déterminez également votre concept unique de restaurant, y compris le style de cuisine, l'ambiance et les services que vous prévoyez d'offrir. Enfin, évaluez toutes vos ressources financières et humaines pour vous assurer que vous avez une base solide sur laquelle bâtir votre activité. Cette étape initiale de préparation est cruciale pour établir les fondations d'un business plan cohérent et réaliste.

Assemblez votre plat : la structure de votre document

Après avoir collecté toutes les données nécessaires à l’élaboration de votre business plan, l'étape suivante consiste à structurer votre business plan de manière ordonnée et logique. Pensez à la structure de votre document comme à l'assemblage d'un plat raffiné, où chaque composant doit être disposé de manière à mettre en valeur l'ensemble. Commencez par un executive summary percutant, suivi de la présentation de votre projet de restaurant et du personnel. Intégrez ensuite une analyse du marché et de la concurrence approfondie, puis détaillez votre stratégie commerciale et marketing. La section financière devrait suivre, avec des prévisions détaillées et réalistes. Terminez par les annexes, qui fournissent des informations supplémentaires et des preuves à l'appui de votre plan. Une structure claire et logique facilitera la compréhension et la navigation pour les lecteurs, augmentant ainsi l'impact de votre business plan.

Les finitions : apportez les dernières touches

Une fois que vous avez assemblé la structure de base de votre business plan, il est temps de lui apporter les finitions. Cette étape est comparable à l'ajout de garnitures et d'assaisonnements à un plat pour en rehausser la saveur. Relisez attentivement votre plan pour corriger les fautes de grammaire ou d'orthographe et assurez-vous que le document est clair, concis et attrayant. Envisagez d' ajouter des éléments visuels , tels que des graphiques, des tableaux et des images, pour illustrer vos points et rendre le plan plus engageant. Recueillez les avis de mentors ou d’autres collègues du secteur de la restauration pour des retours constructifs, afin d'affiner et de perfectionner votre business plan.

• Les secrets d’un business plan de restaurant irrésistible

Pour créer un business plan qui se distingue véritablement, il est important de se concentrer sur des aspects qui captent l'intérêt et inspirent confiance chez les investisseurs. Un élément clé est de présenter un concept d’ouverture de restaurant unique et bien défini , qui se démarque dans le paysage concurrentiel. Assurez-vous que vos projections financières sont non seulement réalistes, mais également présentées de manière claire et convaincante. Mettez en avant comment votre restaurant s'adapte aux tendances actuelles et futures du marché, démontrant votre compréhension profonde du secteur et votre capacité à évoluer avec lui. Enfin, un business plan irrésistible est celui qui raconte une histoire captivante, alliant données concrètes et vision passionnée

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Business plan restaurant

Téléchargez notre modèle gratuit de business plan de restaurant et suivez nos conseils pour bien le remplir !

Vous êtes sur le point d’ ouvrir un restaurant et cherchez à faire un business plan, sans doute pour obtenir un financement pour votre projet de restaurant ? Découvrez notre modèle de business plan restaurant gratuit à télécharger. Suivez nos conseils et exemples pour bien le remplir !

L’importance du business plan pour un restaurant

Qu’est-ce qu’un business plan .

Le business plan (plan d’affaires, en français) est un dossier synthétique qui présente un projet de reprise ou création d’entreprise , en définissant sa stratégie commerciale et financière. Vous pouvez en quelque sorte le considérer comme un CV ou un “book” destiné à structurer et à vendre votre projet.

Pourquoi faire un business plan pour votre restaurant ?

Un business plan vous sert d’abord à vous-même : il permet de structurer votre projet de restaurant et de mettre à plat vos idées. Il n’est pas obligatoire. Vous n’êtes donc pas contraint de vous coller à sa conception, assez chronophage. Voici quelques exemples concrets pour lesquels on risque fort de vous demander un business plan pour votre restaurant : 

• lorsque vous désirez ouvrir un compte ou obtenir un prêt bancaire ou un autre financement ;
• lorsque vous recherchez des fournisseurs ;
• lorsque vous comptez vous associer et/ou trouver des partenaires ;
• lorsque vous souhaitez lever des fonds.

Les différentes parties d’un business plan pour restaurant

Chaque business plan est propre à chaque projet. Si sa structure et sa présentation peuvent varier, le business plan d’un restaurant doit néanmoins comporter des éléments essentiels que l’on a regroupés en 2 grands domaines :

• La présentation de votre projet de restaurant : c’est le modèle de business plan que nous vous avons fourni ci-dessous
• Les projections financières : en général un fichier Excel

Business plan restaurant à télécharger

Modèle de business plan restaurant gratuit.

Vous trouverez ci-dessous un modèle de business plan à télécharger gratuitement. Nous l’avons décliné sous plusieurs formats, en fonction de vos besoin :

• Modèle de business plan pour restaurant au format word téléchargeable ici
• Modèle de business plan pour restaurant powerpoint (en cours de création)

Le format Word est idéal pour réaliser un business plan simplifié. Il vous suffira de remplir les différentes parties en suivants nos conseils et en l’adaptant au business d’un restaurant.

Nous vous fournissons uniquement le modèle Word pour votre restaurant. Sachez que certains acteurs fournissent des modèles payants qui vous permettront de recevoir à la fois un modèle Word et un outil Excel pour simuler les projections financières de votre restaurant, ainsi que de l’aide pour le remplir. Chez Créer-mon-business-plan par exemple vous trouverez un modèle de business plan d’une quinzaine de page dédié spécifiquement aux restaurants, avec l’Excel prêt à remplir.

• Frais de fonctionnement ( assurances pour restaurant )
• Coût du local et autres investissements de départ
• Produits proposés par le restaurant et ventes estimées
• Nombre d’employés pour calculer la masse salariale du restaurant
• Capital, fonds propres et subventions

Enfin, certains cherchent un modèle de business plan en PDF. Aucun intérêt à notre avis, il sera beaucoup plus facile de le modifier sous Word et d’en télécharger ensuite une version finalisée en PDF.

Exemple de business plan restaurant

Le modèle de business plan pour restaurant que nous vous fournissons gratuitement intègre la trame suivante :

Dans le résumé opérationnel du business plan de votre restaurant par exemple, vous devrez présenter les points clés, dont le type de nourriture et boissons que votre restaurant va proposer, ainsi que l’expérience de l’équipe fondatrice et d’où est né ce projet. Il faudra ensuite donner quelques chiffres sur le marché de la restauration en France . Décrivez en détails l’emplacement choisi pour votre restaurant ainsi que les autorisations nécessaires, et la clientèle cible de votre établissement (entreprises ? particuliers ?).

Expliquez le concept du restaurant :

• Original ou classique ?
• Restaurant en franchise ou indépendant ?
• Haut de gamme ou accessible pour tous ?
• Faire de la vente à emporter ou sur place ?
• Comment sera la décoration ?
• Quelle ambiance ?

Ces choix auront aussi un impact sur l’emplacement de votre restaurant. Terminez cette partie en donnant quelques chiffres clés de chiffres d’affaires attendu à 1 et 3 ans, ainsi qu’une prévision de l’excédent brut d’exploitation de votre restaurant, qui vous permettront d’embrayer sur votre demande de financement (combien, et pour financier quoi ?).

Nos conseils pour rédiger le business plan de votre restaurant

Maintenant que vous avez en tête la structure et les éléments incontournables du business plan pour un restaurant, il est temps de vous livrer quelques conseils pour concevoir un business plan simple et efficace :

• misez sur la clarté et la simplicité ;
• pensez à faire concis et synthétique ;
• aérez votre texte ;
• ajoutez des visuels lorsque c’est pertinent ;
• faites-vous relire ;
• pensez aussi aux annexes ;
• étayez votre propos en citant vos sources.

Faites relire votre business plan de restaurant à un ou plusieurs personnes extérieures à votre projet (et pas uniquement des proches). Elles pourront vous livrer des retours précieux sur la compréhension générale du concept de votre restaurant et vous pourrez rectifier le tir, si besoin.

Quelles sont vos options pour faire le business plan d’un restaurant ?

Plusieurs options s’offrent à vous pour réaliser un business plan d’un restaurant. Chaque solution présente des avantages et des inconvénients que nous vous résumons ici.

Vous pouvez tout à fait partir de notre modèle gratuit de business plan pour restaurant. C’est la solution les plus avantageuse économiquement. Par contre, préparez-vous à y passer du temps. La conception d’un business plan pour un restaurant est chronophage et peut se révéler fastidieuse, surtout lorsque l’on attaque les prévisions financières (que nous n’avons absolument pas détaillées dans notre modèle). C’est en plus une étape à ne pas rater, car vos demandes de financement en dépendent, et ouvrir un restaurant sans passer par la case financement relève quasiment de l’impossible.

Notez enfin que certains acteurs (comme Créer-mon-business-plan par exemple), proposent à la fois des modèles de business plan plus complets à télécharger la possibilité de le réaliser en ligne. Comptez quelques dizaines d’euros pour un modèle de business plan dédié à votre projet de restaurant, ce qui à notre avis peut valoir le coup pour éviter de repartir de notre modèle de business plan vierge :

• Choix parmi des dizaines de modèles de business plan
• Business plan au format Word de 10 à 20 pages
• Exemples de textes fournis tout à long du modèle
• Volet financier au formtæ Excel.

C’est donc un bon compromis entre le business plan gratuit et l’accompagnement (en ligne ou par un professionnel).

La deuxième option consiste à se faire accompagner un peu plus en réalisant votre business plan en ligne , à l’aide d’un logiciel dédié. De nombreux sites sont en concurrence sur le marché.

Enfin, si vous cherchez de l’aide pour faire un plan d’affaires personnalisé pour votre projet de restaurant sans utiliser un modèle, rien ne vous empêche de vous attacher les services d’un professionnel ( expert-comptable spécialisé dans la restauration , ou encore consultants en business plan). Vous vous assurez de gagner du temps et disposez des conseils et du savoir-faire d’un expert, mais le coût sera évidemment beaucoup plus élevé.

Au final, quelle que soit la méthode choisie, gardez bien cela en tête : comme le dit l’expression, “on n’a qu’une seule chance de faire bonne impression.” Alors appliquez-vous, et utilisez nos conseils pour réaliser un business plan solide pour votre projet de restaurant !

Combien coûte un business plan pour un restaurant ?

Le coût d’une business plan dépend de l’option que vous allez choisir. Si vous vous utilisez notre business plan restaurant gratuit, vous n’y passerez que du temps. Si vous choisissez un modèle payant, vous en aurez pour entre 50 et 100€ environ. Si vous optez pour un logiciel de business plan en ligne , les prix varient d’une solution à l’autre.

La solution la moins économique consiste à passer par un professionnel. Les tarifs dépendent de la complexité et de la technicité du projet. Pour vous donner un ordre d’idées, on a recensé des tarifs partant de 300€ et pouvant aller jusqu’à 4 000€.

Quels sont les coûts à prévoir pour un restaurant ?

Ouvrir un restaurant sans argent relève quasiment de l’impossible, notamment pour l’acquisition du lieu et de l’équipement. Il faudra prévoir les frais de création, et les frais d’exploitation. D’où l’importance de réaliser un business plan précis pour votre projet de restaurant, afin de ne rien oublier.

Les personnes ayant téléchargé le modèle de Business plan restaurant ont également été intéressés par :

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

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

Maja Jankowska

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

What is a business plan for?

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

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

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

Create Restaurant’s Business Plan in these 9 steps:

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

1. Executive summary

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

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

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

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

2. Describe your concept

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

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

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

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

3. Market analysis

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

Target audience 

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

Competition

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

Market analysis for restaurant’s business plan

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

Example of SWOT analysis for a restaurant

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

4. Management and organization

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

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

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

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

Streamline your operations and optimize your financial performance With resOs , you can efficiently manage reservations, track inventory, analyze sales data, and streamline your overall workflow. Get your FREE plan

5. Sample “yummy” Menu 

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

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

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

6. Design and branding 

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

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

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

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

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

resOS’ customizable interface for your booking system

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

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

7. Location

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

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

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

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

8. Marketing plan

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

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

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

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

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

9. Financial Plan

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

Here are the 🔑 key components to include:

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

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

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

Claim your FREE plan on resOS today! Ready to revolutionize your business management? Join resos.com for FREE and take control of your operations. ✅ Seamless calendar integration ✅ Customizable booking forms ✅ Automated reminders ✅ Real-time availability updates Don’t miss out! Sign up now at resos.com and experience stress-free scheduling. Your time is valuable, so claim your FREE plan today!

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Restaurant Business Plan: What To Include, Plus 8 Examples

• Business Growth & Management , Templates & Guides

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

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

Table Of Contents

What Is A Restaurant Business Plan?

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

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

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

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

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

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

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

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

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

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

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

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

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

The questions are:

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

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

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

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

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

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

1) Executive Summary

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

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

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

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

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

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

2) Mission Statement

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

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

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

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

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

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

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

3) Company Description

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

Useful details to include are:

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

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

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

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

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

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

4) Market Analysis

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

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

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

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

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

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

We break down our market into five distinct categories:

• High-end singles
• Businessmen and businesswomen

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

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

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

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

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

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

6) Location

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

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

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

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

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

7) Marketing

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

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

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

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

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

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

8) Financials

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

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

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

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

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

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

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

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

Elevator Pitch

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

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

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

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

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

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

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

Stakeholder Plan (External)

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

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

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

Management Plan (Internal)

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

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

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

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

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

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

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

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

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

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

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How to Write a Small Restaurant Business Plan + Free Sample Plan PDF

Makenna Crocker

10 min. read

Updated March 18, 2024

Free Download:  Sample Restaurant Business Plan Template

From greasy spoon diners to Michelin Star restaurants, food service has captured the hearts and imaginations of countless culinary entrepreneurs.

In the United States, 90% of restaurant owners operate small restaurants with fewer than 50 employees . And 70% operate in just one location.

If you’re passionate about food and dream of opening a restaurant, you have plenty of company. But cooking skills alone won’t cut it. You need a plan.

In this article, we’ll walk you through writing a small restaurant business plan, from conducting market research to developing promotional strategies and creating a financial forecast. 

Need more guidance? Download our free small restaurant business plan template .

Why write a small restaurant business plan?

Starting a restaurant from scratch isn’t cheap.  Startup costs range from $175,000 to $750,000 and include hefty upfront expenses like:

• Building lease
• Kitchen equipment
• Ingredient sourcing

The financials section of a business plan gives you space to compile these costs into an expense budget and compare them to your revenue projections . These will be invaluable in helping you determine if your restaurant concept is financially viable.

And if you need a bank loan or investor to help fund your restaurant , they’ll want to see a plan that includes financial projections (more on that later).

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• How to write a small restaurant business plan

The business plan is not only where you lay out your plan, vision, and goals for the restaurant – it pushes you to thoroughly research and understand your market , competitors , and customers to make informed decisions. It guides you through the intricacies of opening and running a small restaurant and helps you keep your finances in order.

Here are some tips for writing a small restaurant business plan that sets you up for success.

• Start with a company overview

A good place to start is to think about the big picture. What do you want your restaurant to be? Are you envisioning upscale dining in a candlelit, intimate setting? Or maybe you’re going for comfort food in a family-friendly atmosphere?

Capture the essence of your restaurant with a brief, attention-grabbing overview. Think of the start of your overview section as an elevator pitch. You’re introducing your concept and vision to highlight what will make your business unique .

Just keep it succinct. 

You’ll need to include other important information about your business here, such as the legal structure of your business and the qualifications of you and your management team.

If you’re writing a business for an existing restaurant, you should also cover its history – when the restaurant was founded, who was involved, and milestones it has reached.

• Understand your target market

Conducting a thorough market analysis is key to the success of your small restaurant. In an industry as competitive as the restaurant business, you’ll need to have your finger on the pulse of your dining market if you hope to create a unique offering.

Defining your target market is essential when starting your restaurant, helping answer questions like:

• Is there demand in the local market for your food?
• Who are your primary competitors? 
• Is there building space for lease near where your target customers live or work?
• What types of partnerships with food distributors (wholesalers, farmers, butchers, etc.) will be needed to ensure a steady flow of fresh ingredients?

The first step is to identify who your diners will be. 

It’s unrealistic to try to appeal to every single customer. So, ask yourself who you envision walking through your doors. Are they:

• Adults aged 40 and over, with lots of disposable income and exotic culinary tastes.
• Children, young adults, and families looking for quick, convenient food that doesn’t stretch their budgets.

Of course, these aren’t the only two customer demographics for a restaurant. But you should get the sense that these customer segments have very different preferences.

Read more: Target market example

Understanding your target market involves more than just demographics. Consider their:

• Spending habits
• Daily routines

If you plan to operate in a busy city center, your target market might include working professionals seeking quick lunch options or upscale dining options after work. But if you’re opening in a less visible area near residential neighborhoods, you may be more likely to target families.

• Size up your competition

With a target customer in mind, you need to understand who you’ll be competing with for their dining budget.

Analyzing your competitors is about understanding their strengths, weaknesses, and strategies. 

Start by identifying direct competitors (other small restaurants) and indirect competitors (like fast-food chains or food trucks). Observe how they attract customers, the ambiance they create, and the variety and pricing of their menus.

Get a feel for their operational strategies:

• How much staffing do they have?
• How fast (or slow) is their service?
• What kinds of supplier relationships do they seem to have?

And their marketing tactics :

• How do they engage with customers?
• What deals or promotions do they offer?
• What kind of reviews are they getting online?

Finally, think about their long-term position: 

• Have they expanded or downsized recently?
• Have they changed their operating hours?
• Have they changed their menu?

As you observe these competitors and their customers, ask yourself what they are doing right and where they are coming up short. 

This knowledge will help you identify gaps in the market and opportunities to offer a unique experience.

• Create a detailed operations plan

With so many moving pieces to manage as a restaurant owner, writing an operations plan is just as important as creating a market analysis.

The operations section of your business plan details how your restaurant will function daily. 

It should briefly touch on every aspect of running the business–from staffing needs to how often you will need to buy new ingredients, kitchen equipment, or dining utensils.

Your operations plan will reflect the unique needs of your business, but a typical restaurant operations plan might include:

• Staffing and training: Lay out a staffing plan, with the roles and responsibilities of each team member. Include strategies for hiring, training, and employee retention.
• Equipment and technology: Outline your dining, kitchen, and technology needs, from tables and chairs to ovens and point-of-sale systems.
• Supply chain management: Explain your ingredient sourcing and inventory management strategies and your plan to build relationships with suppliers.
• Customer service policies: Describe how you manage customer service needs and feedback to ensure a positive dining experience.
• Health and safety protocols: Detail procedures for maintaining kitchen hygiene practices and food handling standards to ensure food safety and compliance with health regulations.

Without an operations plan, you’ll lack a documented strategy for managing your kitchen workflow, maintaining customer satisfaction, or even basic tasks like inventory or staffing.

And if you’re writing a business plan to get a bank loan or investment , they’ll want to see that you have a plan for successfully managing the restaurant. 

• Actively market your restaurant

Your small restaurant may serve the most mouthwatering dishes in town, but no one will discover it without effective promotional strategies. 

You need to develop a comprehensive marketing plan to showcase your culinary delights and entice customers through your doors.

Consider both traditional and digital marketing channels to reach your target audience. Traditional methods may include:

• Hosting special events
• Participating in local food festivals
• Partnering with complementary businesses in your community

Digital strategies may include:

• Creating an engaging website
• Building a strong presence on social media platforms
• Utilizing online review platforms to build credibility and foster positive word-of-mouth.

When developing your promotional strategies, consider the following tips:

Be smart about your online presence

Build a visually appealing and user-friendly website that showcases your restaurant’s ambiance, menu, and story. 

Leverage social media platforms to engage with your audience, share enticing food photos, and run targeted advertising campaigns.

Consider promotions

Encourage repeat business by implementing a loyalty program that rewards customers for their patronage. Offer incentives such as discounts to certain customer segments, like seniors, veterans, or students.

Engage with the local community

Participate in community events, sponsor local sports teams or charity initiatives, and establish partnerships with neighboring businesses. 

Becoming an active community member will build brand awareness and loyalty.

Don’t ignore your pricing and financial strategy

According to data from the National Restaurant Association , about 60% of restaurants fail in their first year, and 80% close within five years.

You need to understand your startup and ongoing operating expenses to run a successful small restaurant.

Start by estimating your startup costs , including:

• Site acquisition (down payment if owning the space, initial payment if leasing)
• Building improvements
• Equipment purchases
• Licenses and permits
• Initial inventory
• Menu creation

Then, account for ongoing operating expenses, such as:

• Employee wages
• Mortgage or rent payments
• Ingredient costs

Pricing your menu items strategically is essential to ensuring profitability. Analyze ingredient costs, consider portion sizes, and compare prices in your local market to determine competitive yet profitable pricing.

Conduct a break-even analysis to determine the number of customers you need to serve to cover costs and start generating profits. Regularly review your financials and adjust your pricing as needed to maintain a healthy bottom line.

Consider these financial aspects when developing your small restaurant business plan:

Budget Allocation

Determine how you will allocate your budget across different areas of your restaurant, such as kitchen equipment, interior design, marketing, and staff training.

Prioritize investments that will have a direct impact on customer experience and operational efficiency.

Revenue Streams

Identify multiple revenue streams for your restaurant. This may include revenue from food sales, catering services, private events, or partnerships with local businesses.

Diversifying your revenue sources can help stabilize your cash flow.

Cost Control

Develop strategies to control costs without compromising quality. Efficient inventory management, negotiation with suppliers, and staff training on waste reduction can contribute to cost savings.

Sales Forecasting

Create a sales forecast based on your market research, pricing strategy, and seating capacity. Consider seasonal fluctuations and special events that may impact your restaurant’s performance.

Other information to include in your small restaurant business plan

As a restaurant owner, a few components of your business plan are unique to your industry. 

None of these fit neatly into any one section of a business plan. We suggest addressing them in additional sections or within the appendix .

Restaurant location and layout

Include information about your restaurant’s location . 

Some of this information will be included in your market analysis, but once you’ve secured a location, you should go deeper and analyze factors like:

• Rent and utilities
• Foot traffic
• Parking availability
• Nearby businesses

Explaining the layout of your restaurant – especially your kitchen – is also important. Consider adding photos or diagrams of each room to your plan. 

Diagrams can be especially helpful. You can add in-depth details for seating arrangements in the dining room or how staff should move efficiently throughout the kitchen.

What do many people do before deciding whether to eat at a restaurant? 

They look at the menu.

You can gain or lose customers on the strength of your menu. It affects numerous business areas, from marketing to pricing and operations.

For instance, if you’re running a family-friendly restaurant but your prices are too high, people will see that on your menu and may decide to eat somewhere cheaper. 

On the other hand, if you’re running a fine dining restaurant , but your menu fails to describe your dishes in an appealing way, diners may go somewhere they perceive as having higher quality meals.

That makes the business plan a great place to create menu concepts. 

You can experiment with different offerings, price points, and menu designs until you’re confident about sharing them with customers. 

And since business plans are continuously updated as your business changes—you can see how your menu has changed over time and what’s been most successful.

Download your free small restaurant business plan template

If you’re ready to start a restaurant, you can download our free small restaurant business plan template from our library of over 550 sample business plans . 

Get started today, and discover why businesses that plan grow 30% faster than those that don’t .

More restaurant business plan examples:

• Food truck business plan
• Coffee shop business plan
• Bakery business plan
• Brewery business plan

See why 1.2 million entrepreneurs have written their business plans with LivePlan

Makenna Crocker is the Marketing Specialist at Richardson Sports. Her work focuses on market and social trends, crafting gripping and authentic content, and enhancing marketing strategy to foster stronger B2B and B2C relationships. With a master’s degree in Advertising and Brand Responsibility from the University of Oregon, she specializes in generating a strong and responsible brand presence through content that positively influences and inspires others.

Table of Contents

• Why you need a plan
• Don’t ignore your pricing and financial strategy
• Additional info to include
• Free business plan template

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How to create a restaurant business plan

• Nirit Braun

A restaurant business plan is a detailed and strategic document that outlines the fundamental aspects of establishing and operating a restaurant. It encompasses a comprehensive overview of the restaurant's concept, business website , target market, menu offerings, marketing strategies, operational procedures, financial projections and more. Essentially, it serves as a roadmap that guides entrepreneurs through the process of starting a business as well as managing and growing a successful restaurant venture.

When starting a food business , creating a clear business plan is of paramount importance. By meticulously detailing each aspect of your plan, entrepreneurs gain a deeper understanding of their business idea and the steps required to turn it into a reality.

Ready to start making a website for your restaurant venture? Give Wix’s website builder a try.

How to create a successful restaurant business plan in 6 steps

By following these six basic steps, you’ll produce a strategic plan that attracts investors, secures funding and guides your new restaurant venture to success. With a well-thought-out document that aligns with your goals, you’ll be set up for success in starting a business .

Executive summary

Company and domain name

Market analysis and research

Operations plan

Marketing and advertising plan

Financial plan

01. Executive summary

An executive summary is a concise overview of your entire restaurant business plan. It encapsulates the essence of the venture, highlighting key aspects such as the restaurant's concept, target market, competitive advantage and financial projections. This section serves as a hook to capture the reader's interest and provide a snapshot of what the business plan entails.

When writing an executive summary for a restaurant business, clarity and brevity are paramount. Begin by introducing the restaurant concept, its unique selling points and the specific cuisine or dining experience it offers. Outline the market opportunity, demonstrating a clear understanding of the target audience's preferences and needs. Address the competitive landscape by highlighting how the restaurant stands out in terms of menu, ambiance, location or other distinguishing factors.

Example of an executive summary

"Sumptuous Bites Café is a new upscale dining establishment poised to bring an innovative culinary experience to the heart of the city. With a focus on farm-to-table cuisine crafted from locally sourced ingredients, we aim to redefine gastronomy by blending tradition with modernity. Our contemporary ambiance and eclectic menu of fusion dishes, prepared by award-winning chefs, promise a memorable dining journey for both food enthusiasts and connoisseurs.

In a competitive market, Sumptuous Bites Café sets itself apart by offering a diverse menu that caters to various dietary preferences and a commitment to sustainability. Our prime downtown location and collaboration with local farmers create an authentic connection with the community, ensuring a loyal customer base.

With a proven business model and a projected 20% growth in revenue within the first year, Sumptuous Bites Café seeks an initial investment of $220,000 to cover startup costs and marketing initiatives. Our goal is to become the go-to destination for discerning diners seeking an exceptional culinary experience that celebrates flavor, innovation and community."

02. Company and domain name

Knowing how to name a business is crucial, as it forms the foundation of your brand identity and is a key first step as you make plans to register your business . It should reflect the restaurant's essence, be memorable and resonate with your target audience. Consider using a business name generator or restaurant name generator to brainstorm ideas and ensure the name aligns with your concept and values.

Similarly, selecting a domain name is essential for your online presence. The domain name should ideally match your restaurant's name and be easy to remember. Check its availability and secure it early to avoid complications.

Check out these restaurant name ideas for inspiration.

03. Market analysis and research

The restaurant industry is a saturated albeit successful market, with the 2023 sales forecast coming in at $997 billion in the U.S. alone. This is why it’s vital to do market and competitor research before you dive in.

Including a comprehensive market analysis and research section in your business plan helps you understand the competitive landscape and market trends. Identify your target audience, their preferences and spending habits. Analyze your competitors' strengths and weaknesses, learning from their successes and shortcomings to develop a better business strategy.

04. Operations plan

The operations plan outlines the practical aspects of running your restaurant. Detail the proposed location, explaining how it aligns with your target market and why it's strategically advantageous. Discuss the layout, interior design and ambiance, highlighting how they contribute to the overall dining experience.

Include equipment requirements too, from kitchen appliances to POS systems, ensuring they support efficient operations. You’ll also want to address staffing needs, outlining roles and responsibilities and emphasizing the importance of well-trained and customer-focused employees.

05. Marketing and advertising plan

A well-structured marketing and advertising plan is essential to attract customers to your restaurant. Outline a mix of online and offline strategies, including social media marketing, influencer partnerships, local events and promotions.

It’s critical that your business website acts as a hub for showcasing your menu, enabling online reservations and engaging with customers. This is where you’ll provide essential information such as your location, hours of operation and contact details. In today's digital landscape, an online presence is indispensable for all types of business , including restaurants.

As part of your marketing plan, you’ll want to make sure your branding is up to par as well. Ensure your business has a clean, professional logo to use on your website and all marketing materials. Use a logo maker to generate some ideas, or narrow down your options with a dedicated restaurant logo maker instead.

06. Financial plan

Opening a restaurant can be an expensive endeavor, with some estimates putting the cost between $175,000 and $750,000 . A financial plan is a critical component of your business plan. It encompasses startup costs, revenue projections and financial milestones. Detail how you will fund the initial investment and estimate the timeframe to achieve profitability. Include a comprehensive budget that covers all expenses, from lease payments to marketing campaigns, ensuring financial transparency and feasibility.

Restaurant business plan examples

These examples provide a framework for structuring a restaurant business plan, incorporating all the essential elements discussed earlier. Remember that each business plan should be tailored to the specific concept, target market and goals of your restaurant venture.

Restaurant business plan template 1: Taste of Tuscany Bistro

Taste of Tuscany Bistro is a sophisticated Italian eatery dedicated to providing an authentic culinary journey through the flavors of Tuscany. Located in the heart of the city, our bistro combines rustic charm with modern elegance, offering a menu that celebrates the region's traditional dishes using locally sourced ingredients. With a strong commitment to sustainability and community engagement, Taste of Tuscany Bistro is poised to become a culinary destination for food enthusiasts seeking an exceptional dining experience.

Company name: Taste of Tuscany Bistro

Domain name: www.tasteoftuscanybistro.com

Marketing analysis and research

Target audience: Discerning diners aged 25 to 45 seeking authentic Italian cuisine and a refined dining ambiance.

Competitive landscape: Analyzing local Italian restaurants reveals a gap in upscale, region-specific offerings.

Market trends: Growing demand for locally sourced, sustainable and organic ingredients.

Location: Prime downtown area, near cultural attractions and high foot traffic.

Premises: Rustic yet elegant interior design, reminiscent of Tuscan countryside.

Equipment: State-of-the-art kitchen appliances, traditional wood-fired oven for pizzas.

Staffing: Experienced chefs, skilled waitstaff and knowledgeable sommelier.

Online presence: Engaging social media platforms, regular blog posts on Italian cuisine and interaction with food influencers.

Local engagement: Partnerships with nearby cultural centers, participation in food festivals and collaboration with local farmers.

Website: The business website is a hub for the menu, online reservations and engaging content about Tuscan culinary traditions.

Initial funding: Seeking an investment of $300,000 to cover startup costs, interior design, equipment and initial marketing campaigns.

Projected revenue: Anticipate revenue growth of 15% in the first year, reaching profitability within 18 months.

Budget: Detailed budget covering all expenses, from lease payments to food costs and marketing initiatives.

Restaurant business plan template 2: FusionEats Café

FusionEats Café is a dynamic culinary haven that brings together diverse flavors from around the world. Our contemporary fusion concept aims to delight urban food enthusiasts with a menu that combines global ingredients and techniques in innovative ways. Nestled in a vibrant neighborhood, our café offers a relaxed and artistic atmosphere, creating an inviting space for people to explore culinary creativity.

Company name: FusionEats Café

Domain name: www.fusioneatscafe.com

Target audience: Millennials and Gen Z, seeking unique and Instagram-worthy food experiences.

Competitive landscape: Identifying a gap in the market for a café specializing in global fusion cuisine.

Market trends: Increased interest in diverse and fusion flavors, driven by adventurous palates.

Location: Eclectic neighborhood known for its artistic community and diverse population.

Premises: Modern interior with an open kitchen, allowing customers to observe food preparation.

Equipment: Versatile kitchen equipment for experimenting with fusion cooking techniques.

Staffing: Creative chefs and friendly service staff with a passion for engaging customers.

Social media engagement: Active presence on Instagram, TikTok and Pinterest, sharing visually appealing fusion creations.

Event collaborations: Collaborating with local art galleries and cultural centers for themed food and art events.

Website: The café's website showcases the ever-changing fusion menu and allows online orders and reservations.

Initial funding: Seeking $150,000 for startup costs, interior design, equipment and initial marketing efforts.

Projected revenue: Aiming for 20% revenue growth within the first year, with profitability expected in 12 months.

Budget: Comprehensive budget covering operational costs, creative ingredients and digital marketing campaigns.

Top benefits of creating a restaurant business plan

Crafting a business plan is essential when starting a restaurant business, as it offers a comprehensive roadmap to success. This detailed document holds a multitude of benefits that are vital for steering a restaurant venture toward prosperity.

Attracts investors and funding: A thoroughly outlined plan demonstrates a deep understanding of the industry, market trends and potential returns on investment. This instills confidence in potential backers and increases the likelihood of securing funding to raise money for your business .

Assists in resource management: A comprehensive restaurant business plan compels entrepreneurs to evaluate the resources, supplies and staffing needs required to initiate the restaurant business. This evaluation ensures that all necessary equipment, ingredients and skilled personnel are in place, facilitating a smooth launch and efficient operation.

Provides operational clarity: Starting a restaurant business involves a plethora of moving parts, from kitchen operations to customer service. A well-crafted business plan outlines these operational processes, enhancing efficiency, minimizing confusion and contributing to a seamless customer experience.

Allows for risk mitigation and contingency planning: Anticipating challenges and developing contingency plans are integral to any restaurant business. A well-structured business plan encourages entrepreneurs to identify potential obstacles and devise strategies to mitigate these risks, ensuring smoother operations and long-term sustainability.

Facilitates long-term profitability: Beyond the initial launch, a business plan provides a strategic foundation for the restaurant's long-term success. It outlines goals, growth strategies and measures to maintain the business's competitive edge in the dynamic restaurant industry.

By embracing these benefits, entrepreneurs can navigate the complexities of the restaurant industry and increase their chances of establishing a thriving and sustainable dining establishment.

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How to Write a Restaurant Business Plan

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

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

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

Why you shouldn’t skip a restaurant business plan

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

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

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

How much do you need?

with Fundera by NerdWallet

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

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

How to write a restaurant business plan: Step by step

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

Executive summary

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

Your restaurant business plan executive summary should include information on:

Mission statement: Your goals and objectives

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

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

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

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

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

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

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

Company overview

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

Your restaurant business plan company overview should include:

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

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

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

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

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

Team and management

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

Your restaurant business plan team and management section should have:

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

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

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

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

Sample menu

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

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

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

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

Market analysis

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

Your restaurant business plan market analysis should include:

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

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

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

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

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

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

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

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

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

Marketing and sales

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

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

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

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

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

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

Business operations

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

The business operations section should include:

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

Hours: Your hours and days of operation

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

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

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

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

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

Budget: Your current budget or a general startup budget

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

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

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

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

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

Start Your Dream Business

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.

On a similar note...

500+ business plans and financial models

How to Write a Restaurant Business Plan: Complete Guide

• January 31, 2023
• Food & Beverage

👇 Check all our resources on restaurants 👇

Whether you’re looking to raise funding from private investors or to get a loan from a bank (like a SBA loan) to open a restaurant , you will need to prepare a solid business plan.

In this article we go through, step-by-step, all the different sections you need in the business plan of your restaurant . Use this template to create a complete, clear and solid business plan that get you funded. Let’s dive in!

1. Restaurant Executive Summary

The executive summary of a business plan gives a sneak peek of the information about your business plan to lenders and/or investors.

If the information you provide here is not concise, informative, and scannable, potential lenders and investors will lose interest.

Though the executive summary is the first and the most important section, it should normally be the last section you write because it will have the summary of different sections included in the entire plan.

Why do you need a business plan for a restaurant?

The purpose of a business plan is to secure funding through one of the following channels:

• Obtain bank financing or secure a loan from other lenders (such as a SBA loan )
• Obtain private investments from investment funds, angel investors, etc.
• Obtain a public or a private grant

How to write your restaurant’s executive summary?

Provide a precise and high-level summary of every section that you have included in your business plan. The information and the data you include in this segment should grab the attention of potential investors and lenders immediately.

Also make sure that the executive summary doesn’t exceed 2 pages in total: it’s supposed to be a summary for investors and lenders who don’t have time to scroll through 40-50 pages, so keep it short and brief.

The executive summary usually consists of 5 major sub-sections:

• Business overview : start by introducing your restaurant and the products and services that you intend offer. Mention the type of restaurant you intend to open (such as fine dining, casual dining, fast casual, ghost restaurant, café, pub, etc.), the menu and prices. Also add here the total number of customers your restaurant can host at once, its location, and some details on the surface and the design layout
• Market analysis : summarise the market where you will operate and provide a brief about the target audience, market size , competitors, etc. No need to provide granular data here, save it for the Market Overview section later on (or the appendix)
• People : introduce your restaurant’s management and employee structure. Provide a brief (no more than a couple of sentences each) of the knowledge and experience of the team. Also, speak about your hiring plans.
• Financial plan : how much profit and revenue do you expect in the next 5 years? When will you reach the break-even point and start making profits? You can include here a chart depicting your key financials statements
• Funding ask : what loan/investment/grant are you seeking? How much do you need? How long will this last?

Restaurant Financial Model

Download an expert-built 5-year Excel financial model for your business plan

2. Restaurant Business Overview

This is the section where you will provide details about your restaurant and the chosen business model. You must address some important questions that lenders and/or investors generally ask .

Here is a quick list of some of those questions you must address:

• What is the rationale behind you opening this type of restaurant today?
• What’s the restaurant’s location and why did you select that location?
• Why did you select the type of restaurant you want to open?
• What will be the products and services you will offer?
• What will be your pricing strategy and why?
• What will be your opening days / hours?
• How many customers can you serve at once (capacity)?
• What is the surface of your restaurant? How is the restaurant designed (incl. dining rooms and kitchen area)?
• What will be the legal structure of your company?

a) History of the Project

Any business must have two components:

• Passion & experience of the business owner
• Rationale behind starting this type of business today

Passion & experience

You may or may not have prior experience. If you have experience, speak about it and how it will help you to run your business. For instance, you may have been a restaurant manager in a popular restaurant for 6 years, and now you want to start your own restaurant and use your knowledge to run it more efficiently.

However, if you don’t already have experience, that’s fine. You must demonstrate your passion and some industry knowledge (you may have conducted thorough research).

What is your restaurant’s mission?

For example, there may not be any fine dining restaurant in your area where wealthy residents or tourists can enjoy an upscale meal experience in a sophisticated and elegant environment.

But that’s not all: your market must be suitable for your business to thrive.

For instance, if you are planning to open a fine dining restaurant in a low-income area, it is probably not going to attract many customers. Similarly, if the population of the target market has a high percentage of people preferring takeaway/delivery food options because of their busy lifestyle, a fine dining restaurant may not be a good idea.

b) Business Model

This sub-section of the Business Overview will explain your business model. Describe the following points briefly:

• Will you buy an existing restaurant and do some remodeling, or will you start a new restaurant and design it from scratch?
• Will you buy a franchise or do you plan to open an independent restaurant instead?
• The type of restaurant you want to open and why

What are the different types of restaurants?

There are multiple types of restaurants. Some of them that you may consider include, but are not limited to:

• Fine Dining : They provide upscale meal experience with several courses. The atmosphere is sophisticated and classy. They can be franchises or individually owned. Of course, they are quite expensive.
• Casual Dining : This type of restaurants serve customers at their tables and the food prices are moderate. The atmosphere is not very sophisticated. Though the décor is often unique, it can be based on the type of food a restaurant serves.
• Fast Casual : These restaurants will make your food available quickly, but the food is healthier than fast food. Also, food is cheaper than casual dining. They have a counter service (you must collect food from the counter) and the décor is more contemporary.
• Ghost Kitchens : ghost kitchens (or “dark kitchen”) restaurants do not have a storefront, a dining room, signage, or décor. They operate using food delivery partners and take orders through online ordering or phone ordering.
• Fast Food : Think of Taco Bell , KFC, Burger King, etc. The food is relatively cheap and is served quickly. Food ingredients are usually preheated or precooked, and food delivery happens over the counter or via a drive-through window.
• Buffet Style : These restaurants are similar to the Family Style restaurants but with a fundamental difference. People get to select from a selection of food that are made available against a fixed price. However, customers need to serve themselves and they are allowed to return to the buffet for as many times as they want.

c) Products & Services

Of course, the products you will offer in your restaurant will depend on the type of restaurant you are opening. A Buffet Style restaurant, for example, usually prefer specialty cuisines like Indian, pizza, home cooking, Chinese, etc. Similarly, if you are opting for a Diner, you will most likely offer fried foods (fish & chicken), breakfast items, burgers, etc. at a low cost.

It is a good idea to give a list of food and drinks that you want to sell. Depending on the scale of your operations, you may have too many menu items. It is not possible to list every item on your menu, but make sure that you are listing the most important ones. If you specialize in one or a few specific dishes, mention that, too.

d) Pricing Strategy

In this sub-section, you must explain the pricing strategy of your restaurant. If you have multiple competitors (in the same niche) in the vicinity, you cannot have huge pricing variation, especially for the similar food items. Pricing will, of course, depend on the type of restaurant you are opening, and the food items you are offering.

For example, if you are sourcing the raw materials only from organic farms that do not use fertilizers and pesticides, your menu items will have a higher price tag.

Similarly, you cannot expect to charge expensive Fine Dining-like prices if you are opening a Casual Dining restaurant instead.

Create a pricing table and ensure to provide an average price range for your products. You don’t need to provide exact pricing for each product. Use price ranges instead.

Offering a pricing table is important because your pricing strategy will allow investors to tie your pricing strategy with your financial projections .

e) Legal Structure

Finally, your business overview section should specify what type of business structure you want. Is this a corporation or a partnership (LLC)? Who are the investors? How much equity percentage do they own? Is there a Board of Directors? If so, whom? Do they have experience in the industry?

3. Restaurant Market Overview

A complete understanding of the market where you want to operate is important for the success of your business.

For example, if your intentions are to open a classy Fine Dining restaurant in a low-income area, you will not attract enough customers. Similarly, if you want to open a fast-food restaurant in a place where family dining is more popular, it will be a disaster.

Therefore, you must cover here 3 important areas:

• Market size & growth : how big is the restaurant industry in your area? What is its growth rate (or decline rate) and what are the factors contributing to its growth or decline?
• Competition overview : how many competitors are there? How do they compare vs. your business? How can you differentiate yourself from them?
• Customer analysis : who is your target audience? What type of restaurants do they prefer? How regularly do they visit restaurants for dining? What type of food do they prefer? How much do they spend at restaurants on average?

a) Restaurant Industry Status Quo

How big is the restaurant industry in the us.

According to Finance Online , there were over 1 million restaurants (all types combined) in the US in 2021. The industry recovered post a 60% drop in sales in April 2020 due to the pandemic, and recorded an annualised market size of over $1 trillion dollars in July 2022 ($1,033 billion)..!

How big is the restaurant industry in your area?

Once you provide the overall picture of the US, divert your attention to the area where you want to operate. It might not be possible to find region or area-specific studies, and hence, you must estimate the market size .

For example, if there are 1,000,000 restaurants in the country with total annual revenue of $1 trillion, the average annual revenue for each establishment is around $1 million.

Therefore, if the area where you want to open your restaurant has 30 restaurants, you can safely assume that the restaurant industry in your area is worth approximately $30 million.

How fast is the restaurant industry growing in the area?

You must show the expected growth rate of the restaurant industry in your area. This information may not be available via online research papers. However, assessing the growth rate will not be difficult as you can use metrics such as the number of competitors in your area.

For instance, if there were 25 restaurants in 2018 and 30 restaurants in 2022, the average annual growth rate would be 5%.

What are the current restaurant market trends in your area?

It is vital to understand the trends of the restaurant industry in your area. Understanding trends will allow you to devise marketing strategies.

Understanding trends won’t be easy. You must conduct research and talk with your target audience. Additionally, you must also study your competitors to understand their target audience, the products they sell, etc.

Some common questions you may ask the target audience include:

• What type of restaurants do they prefer?
• At what time of the day do they prefer to visit a restaurant (breakfast, lunch, dinner)?
• How frequently do they visit restaurants?
• What type of foods do they usually order?

You can ask as many questions as you need to understand the evolving trends.

b) Competition Overview

Studying your competitors’ business models is vital. You need to understand what makes them successful or why they fail. A clear understanding of their food offerings, marketing strategies, etc., will allow you to provide a better service.

If your competitors are offering nearly the same products & services, then what is their market share and how do they market their products & services to attract new customers?

It is always a good idea to do some research (if necessary, physically visit your competitors without revealing your business intentions) and create a comparative table summarizing their product & service offerings, marketing strategies, target audience, etc.

Here is a sample table that you can use:

The table you will create will depend on what information you need and want to include based on your proposed business model.

Restaurant SWOT Analysis

Try to provide a SWOT analysis . It must be crisp and highly focused. SWOT stands for Strength, Weakness, Opportunities, and Threats.

Here is a sample that you can use as a reference:

• Strength: 8 years of senior manager experience in a reputed Michelin Star Fine Dining restaurant operated & owned by a renowned chef and a master’s degree in Hospitality management, experienced senior chef with 22 years of experience
• Weakness: Startup cost, zero reputation
• Opportunities: An affluent neighborhood with a rising demand for fine dining establishments, only one fine dining restaurant in the 3-mile radius
• Threats: Increasing cost of raw materials because of geo-political turmoil restricting international trade routes

A clear understanding of your strengths and weakness along with opportunities and threats in the real market can help you to design your marketing strategy. It also helps potential investors to assess the risk and reward profile of your business.

c) Customer Analysis

This is the sub-section where you will provide a detailed analysis of your target audience.

Some important points that you must include in your customer analysis include:

• Age and gender distribution (you can get local demographic data from census.gov )
• Per capita expenditure on dining
• Frequency of restaurant visits
• Average monthly income and disposable income
• Average bill size per visit
• Average yearly or monthly spending on food at restaurants
• Type of restaurants preferred
• The expected price range for food
• Inclination towards loyalty programs & free perks
• Things they dislike about existing restaurants and what they expect to be improved

You can add as many data points as required to validate your business decision. The idea here is to display your deep understanding of the target audience and their needs, preferences, and expectations. This knowledge can help you to tailor your products & services to attract new customers and increase sales .

4. Sales & Marketing Strategy

This is the segment where you outline your customer acquisition strategy. Try to answer the following questions:

• What is your USP ?
• What are the different marketing strategies you will use?
• How do you intend to track the success of your marketing strategy?
• What is your CAC or customer acquisition cost ?
• What is your marketing budget?
• What introductory promos and offers do you intend to provide for attracting new customers?

Let’s expand a bit on a few questions below:

What marketing channels do restaurants use?

A few marketing channels that restaurants typically use are:

• Word-of-mouth, recommendations,
• Local listing & reviews (e.g. Google reviews)
• Online booking platforms (e.g. TheFork , Opentable , etc.)
• Influencer marketing
• Print media, etc.

It is not necessary to use all channels. You can start by focusing on a few of them and include other marketing strategies later instead.

What is your unique selling proposition?

In other words, how do you differentiate yourself vs. competitors? This is very important as you might need to win customers from competitors.

A few examples of USPs can be:

• Organic raw materials : we source organic farm fresh raw materials from local farmers
• Authentic Indian food : prepared by a Michelin Star chef from India
• Family run restaurant : run by a family, helping families connect over delicious food
• Price : affordable food & menu for the quality vs. competitors
• Location : the restaurant is located in a busy street, thereby attracting many customers who can easily glance over the menu
• Uniqueness : you may be the only tapas-style restaurant around, in an area where people are fond of this type of restaurant

5. Management & People

You must address 2 things here:

• The management team and their experience / track record
• The organizational structure : different team members and who reports to whom?

a) Management

Small businesses often fail because of managerial weaknesses. Thus, having a strong management team is vital. Highlight the experience and education of senior managers that you intend to hire to oversee your restaurant business.

Describe their duties, responsibilities, and roles. Also, highlight their previous experience and explain how they succeeded in their previous roles.

It is also important that you explain how their experiences and qualifications help you in implementing the restaurant you are proposing. If they have specialized training, achievement, and experience (such as a degree in hospitality management, 3 Michelin stars, experience in developing menus for 5-star hotels, etc.), add that information.

b) Organization Structure

Even if you haven’t already hired a restaurant manager, server, chef, head cook, busser, cashier, bartenders, and other relevant staff members, you must provide here a chart of the organizational structure defining the hierarchy of reporting.

6. Financial Plan

The financial plan is perhaps, with the executive summary, the most important section of any business plan for a restaurant.

Indeed, a solid financial plan tells lenders that your business is viable and can repay the loan you need from them. If you’re looking to raise equity from private investors, a solid financial plan will prove them your restaurant is an attractive investment.

There should be 2 sections to your financial plan section:

• The startup costs of your project (if you plan to start a new restaurant, renovate your restaurant, etc.)
• The 5-year financial projections

a) Startup Costs

Before we expand on 5-year financial projections in the following section, it’s always best practice to start with listing the startup costs of your restaurant . For a restaurant, startup costs are all the expenses you incur before you open your restaurant and start making sales . These expenses typically are:

• The leasing deposit for the space (if you rent) or to buy the real estate (if you buy)
• Renovations and improvements
• Equipment & appliances
• Furniture & tableware

Of course, the startup costs depend on a number of factors, like the size of your restaurant, its location, the facilities, the menu, etc.

On average, it costs $484,000 to $685,000 to open a casual restaurant with 150 seats (2,500 sq. ft.) in the US.

Note that these costs are for illustrative purposes and may not be fully relevant for your business. For more information on how much it costs to open and run a restaurant, read our article here .

b) Financial Projections

In addition to startup costs, you will now need to build a solid 5-year financial model for your restaurant.

Your financial projections should be built using a spreadsheet (e.g. Excel or Google Sheets) and presented in the form of tables and charts in the business plan of your restaurant.

As usual, keep it concise here and save details (for example detailed financial statements, financial metrics, key assumptions used for the projections) for the appendix instead.

Your financial projections should answer at least the following questions:

• How much revenue do you expect to generate over the next 5 years?
• When do you expect to break even ?
• How much cash will you burn until you get there?
• What’s the impact of a change in pricing (say 15%) on your margins?
• What is your average customer acquisition cost?

You should include here your 3 financial statements (income statement, balance sheet and cash flow statement). This means you must forecast:

• The number of covers (customers or orders) over time ;
• Your expected revenue ;
• Operating costs to run the business ;
• Any other cash flow items (e.g. capex, debt repayment, etc.).

When projecting your revenue, make sure to sensitize pricing, cost of raw materials (food supplies) and your sales volume. Indeed, a small change in these assumptions may have a significant impact on your revenues and profits.

7. Use of Funds

This is the last section of the business plan of your restaurant. Now that we have explained what your restaurant’s business model and concept are, what is your menu, your marketing strategy, etc., this section must now answer the following questions:

• How much funding do you need ?
• What financial instrument(s) do you need: is this equity or debt, or even a free-money public grant?
• How long will this funding last?
• Where else does the money come from? If you apply for a SBA loan for example, where does the other part of the investment come from (your own capital, private investors?)

If you raise debt:

• What percentage of the total funding the loan represents?
• What is the corresponding Debt Service Coverage Ratio ?

If you raise equity

• What percentage ownership are you selling as part of this funding round?
• What is the corresponding valuation of your business?

Use of Funds

Any restaurant business plan should include a clear use of funds section. This is where you explain how the money will be spent.

Will you spend most of the loan / investment in paying your employees’ salaries? Or will it cover mostly the cost for the lease deposit and the renovation?

Those are very important questions you should be able to answer in the blink of an eye. Don’t worry, this should come straight from your financial projections. If you’ve built solid projections like in our restaurant financial model template , you won’t have any issues answering these questions.

For the use of funds, we also recommend using a pie chart like the one we have in our financial model template where we outline the main expenses categories as shown below.

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How to write a restaurant business plan

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

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

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

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

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

1. Branded cover

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

2. Table of contents

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

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

3. Restaurant concept

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

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

4. Sample menu

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

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

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

This section is most relevant for:

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

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

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

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

6. Management team

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

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

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

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

8. Target market

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

9. Location

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

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

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

10. Market overview

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

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

11. Marketing and publicity

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

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

12. Specialists and consultants

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

• General contractor
• PR and marketing

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

13. Business structure

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

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

14. Financial projections

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

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

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

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

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

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

The key projections you can expect to work on are:

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

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

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

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Coover ❯ Modèles ❯ Comment construire son Business plan ? ❯ Business plan restaurant : notre modèle gratuit

Business plan restaurant : notre modèle gratuit

La mise en place d'un business plan est un passage obligé dans la vie de tout entrepreneur qui souhaite se lancer dans la restauration. Coover vous accompagne dans cette tâche en vous proposant un modèle (excel) de business plan de restaurant gratuit !

Si vous souhaitez bénéficier rapidement d'un modèle déjà pré-complété (fichier Word et Excel) pour votre projet de restaurants, vous pouvez télécharger un exemple de business plan sur le site :  Angel .

Pourquoi faire un business plan restauration ?

Ce business plan est un document qui permet de présenter de la manière la plus efficace possible le projet de l'entreprise de restauration (au moment de la création ou après). Ce document doit permettre de vérifier la viabilité et la solidité de votre projet d'un point de vue stratégique et financier.

Tout d'abord, le business plan est un bon moyen de prendre du recul sur la structure de son projet pour identifier de manière pertinente les tenants et les aboutissants de ce dernier. Egalement, le business plan est un élément très important si vous souhaitez un jour présenter votre projet à des investisseurs . Ces derniers seront très attentifs à la rentabilité de votre projet.

Si vous souhaitez en savoir plus sur le lancement d'un projet de restauration, n'hésitez pas à consulter notre article sur comment ouvrir un restaurant.

Souvent, un business plan peut se présenter sous la forme de deux fichiers :

• un fichier word qui explique les étapes clés du développement de l'entreprise, ce qui donne des explications économiques et stratégiques du projet.
• un fichier excel qui retrace tous les flux financiers de l'entreprise, ce qui donne une explication financière du projet.

Dans notre modèle, nous nous sommes concentrés sur le fichier excel.

Comment fonctionne notre modèle de business plan restauration ?

Notre modèle est donc un fichier excel. Nous avons considéré qu'il était pertinent de le construire sur la période de 2022 à 2024 avec des résultats mensuels. Si vous souhaitez visualiser votre business plan sur une période différente, notre fichier est bien sûr modifiable mais veuillez mettre les mêmes périodes dans chaque onglets (sinon certains calculs seront mal exécutés). Notre document est constitué de cinq feuilles :

• L'onglet 1 qui retrace la totalité des revenus et des charges de l'entreprise (par exemple l' assurance de votre restaurant )
• L'onglet 2 dans laquelle vous pourrez calculer votre trésorerie. Vous n'avez rien à remplir sur cette feuille, elle est totalement dépendantes des autres
• L'onglet salaires ou vous remplissez selon les différents postes les différentes rémunérations possibles avec des éventuelles évolutions
• L'onglet hypothèses qui sont nécessaires à la construction du business plan pour évaluer les dépenses
• L'onglet politique d'amortissement pour calculer la dotation aux amortissement (mensuelle)

Quels sont les champs de notre modèle de business plan restauration ?

Dans ce business plan, les valeurs que vous devez rentrer se situent dans les cellules surlignées en bleu . Toutes les autres cellules sont dépendantes des bleues et s'adaptent donc en conséquence de vos choix. Il faut être attentif car parfois vous devez remplir des valeurs pour chaque mois de chaque année, parfois pour chaque année et enfin dans certains cas c'est une valeur unique pour les 3 ans. Vous devez donc remplir tous les champs suivants :

• Rythme d'ouverture, qui correspond au nombre d'ouverture de restaurants durant la période correspondante
• Chiffre d'affaire brut
• Achat de matière première stockées : cette dépense intervient seulement lors de l'ouverture d'un nouveau restaurant
• Loyer, par restaurant
• Entretien immobilier, par restaurant
• Honoraires comptables, trimestriel
• Marketing et communication : vous remplissez le pourcentage du CA que représente cette dépense. Si, pour votre activité, cette dépense ne se calcule pas de la sorte, vous pouvez entrer d'autres valeurs à la mains pour chaque mois
• Frais bancaires
• Frais de personnel intérimaire (lorsque le personnel est mis à disposition par une entreprise de travail temporaire)
• Charges patronales (entre 25 et 42% du salaire brut)
• Les salaires. Vous pouvez modifier les noms "poste 1", "poste 2"... Si vous voulez modifier les dates, veuillez à bien les écrire de la plus proche à la plus lointaine (en première ligne AC3 la plus proche, ensuite la deuxième plus proche...). Enfin, vous avez aussi la possibilité de préciser d'éventuelles augmentations. Parfois il y a "n/a" car si le poste a été créé en 2023 par exemple, il ne peut pas y avoir d'augmentation en année 2 (donc 2025 par rapport à 2023) car le business plan s'arrête en 2024.
• Voyages & déplacements
• Vie au restaurant, de manière générale et pas pour chaque restaurant, sinon ça va dans la catégorie "entretien immobilier"
• Achat fournitures de restaurant, ces dépenses sont activées dès qu'un nouveau salarié arrive (donc dépendent des dates d'arrivées remplies dans la feuille "salaires")
• Prix des machines ainsi que la durée d'amortissement
• Prix des aménagements, travaux, permis ainsi que la durée d'amortissement
• Prix des équipements informatiques ainsi que la durée d'amortissement
• Prix du mobilier ainsi que la durée d'amortissement

Ces quatre dernières dépenses entrent dans la catégorie des immobilisations corporelles, il faut donc les amortir. Nous vous avons donné des indications pour les durées d'amortissement.

Même si nous avons essayé de construire un modèle complet, sachez tout de même qu' un business plan dépend vraiment de chaque entreprise et que vous serez donc sûrement amenés à rajouter des dépenses qui vous sont propres.

Si vous voulez rajouter des informations, vous devrez modifier les formules (ajouter une ligne de plus à une somme par exemple) pour que vos valeurs restent vraies.

Quelles sont les valeurs clés du business plan ?

Un des objectifs du business plan est de calculer des valeurs clés qui sont censées être représentatives de la santé de votre entreprise . Si vous présentez votre business plan à des investisseurs, ces derniers seront particulièrement attentifs à ces indications. Certaines de ces valeurs clés sont surlignées en vert (si elles sont positives) ou en rouge (si elles sont négatives). Voici les agrégats intéressants calculés par notre modèle :

• L'EBITDA (earnings before interests, taxes, depreciation and amortization) et EBITDA margin (égale à EBITDA / CA). L'EBITDA est un indicateur qui se rapproche de l'EBE (excédent brut d'exploitation), à la seule différence que l'EBE ne prend pas en compte les dotations aux provisions d'exploitation.
• EBIT (earning before interests and taxes) ou REX (résultat d'exploitation), qui traduit la marge réalisée par l'entreprise sur son activité industrielle et commerciale et EBIT margin (égale à EBIT / CA)
• Trésorerie de fin de mois et cumul de trésorerie

Quelles sont les spécificités d’un business plan pour un restaurateur ?

La restauration est un milieu attractif qui attire chaque année de nouveaux entrepreneurs. C'est un milieu très concurrentiel où il faut avoir fait quelques analyses avant de se lancer. Dans la partie un peu plus stratégique de votre business plan, nous vous conseillons notamment de détailler votre étude de marché en précisant votre cible. L'emplacement est aussi un élément essentiel de la stratégie d'un projet de restauration.

Les entrepreneurs qui se lancent dans ce genre de projet ont souvent des expériences préalables dans le milieu ou dans un secteur proche (bars, événementiel) car au-delà des compétences techniques, l'aspect humain est primordial. Il faut beaucoup gérer ses équipes, les manager dans le bon sens.... C'est quelque chose de difficilement quantifiable dans un business plan mais de primordial pour la réussite du projet.

Sur le même thème :

• Business plan : notre modèle gratuit
• Business plan immobilier : notre modèle gratuit
• Business plan e-commerce : notre modèle gratuit
• Business plan salon de coiffure : notre modèle gratuit
• Business plan food truck : notre modèle gratuit
• Business plan bar : notre modèle gratuit
• Business plan salle de sport : notre modèle gratuit

Avez-vous aimé cet article ?

11 commentaires à "business plan restaurant : notre modèle gratuit", djibril dia, le 19 novembre 2021.

Comment je peut avoir un business plan

Pierre Fruchard, le 19 novembre 2021

Vous pouvez télécharger ce modèle ou vous rendre sur ce site où ils sont déjà pré-remplis : https://www.coover.fr/partenaire/business-plan/creer-mon-business-plan.fr

Cordialement

Cifuentes, le 1 juin 2022

Je souhaiterai recevoir un modèle de bisnesse plan gratuit pour un food truck. Merci par avance

Florence, le 27 juin 2022

Bonjour, Je souhaite élaborer un plan financier restaurant, modèle d'un plan d'affaire restaurant. Cordialement.

Pierre Fruchard, le 28 juin 2022

Vous pouvez cliquer sur « télécharger » et adapter notre modèle à votre situation.

Henry kalala, le 9 juillet 2022

Je souhaite avoir un business plan pour le transport en commun par moto, pharmacie et habillement.

Pierre Fruchard, le 11 juillet 2022

Bonjour, Vous pouvez télécharger gratuitement notre modèle et l'adapter selon vos besoins. Cordialement

NKouakoua, le 5 avril 2023

J’aimerais télécharger un business plan dans la restauration

Pierre Fruchard, le 6 avril 2023

Vous pouvez télécharger notre modèle gratuit.

Cordialement.

Rosine Waniwa, le 2 août 2022

Je souhaite élaboré un business model d'un restaurant .

Pierre Fruchard, le 2 août 2022

Bonjour, Vous pouvez télécharger gratuitement notre modèle et l'adapter selon votre situation. Cordialement

Posez votre question Un expert vous répondra

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Comment rédiger un business plan pour un restaurant ? | Guide complet

Rédigez le meilleur business plan pour votre restaurant.

Vous souhaitez ouvrir un restaurant?

Ouvrir un restaurant sans un business plan adapté, c'est comme naviguer sans boussole.

Même si vous croyez avoir pensé à tout pour l'ouverture de votre restaurant, ce n'est pas suffisant. Vous devez rédiger un business plan détaillé pour votre restaurant.

Un business plan de restaurant est une strucutre qui vous aidera à lancer et à gérer votre restaurant de manière organisée. Il contient tout ce qui est lié à la conception du menu de votre restaurant, les détails sur vos employés, les détails du marché...

Plus important encore, le business plan vous aidera également à investir dans votre entreprise de restauration.

Dans cet article, nous allons vous montrer comment rédiger le buisness plan parfait pour votre restaurant.

Commençons !

Pourquoi avez-vous besoin d'un business plan pour votre restaurant ?

Des entrepreneurs débutant dans la restauration sautent la rédaction d'un business plan. Un business peut être une tâche difficile, et qui prend du temps. Mais il vaut la peine d'y mettre votre temps et votre énérgie. Voici pourquoi :

1. Agit comme un guide

Le business plan est comme une carte qui vous guide vers la réussite de votre restaurant. Par exemple, il peut vous aider à vous démarquer de vos concurrents. Le business plan se compose d'informations importantes telles que l'analyse financière, l'analyse de marché, la conception...

En outre, la rédaction du business plan peut anticiper tout vos problèmes avant l'ouverture même de votre restaurant. Chaque fois que vous rencontrerez un problème, vous pourrez l'utiliser pour vous aider à trouver une solution appropriée.

2. Indispensable pour les investisseurs

Si vous recherchez un investissement dans votre entreprise de restauration, un business plan approprié est essentiel . Aucun investisseur n'investira sans un business plan détaillé.

Comment rédiger un business plan pour un restaurant

Il y à de nombreuses façons de rédiger un buisness plan. Mais nous avons listé dix éléments principaux que tout plan de restaurant doit avoir.

Voici les principales composantes d'un business plan de restaurant:

• Description du restaurant
• Analyse de marché
• La carte de votre restaurant
• Personnel du restaurant
• L'emplacement de votre restaurant
• Conception de votre restaurant
• Plan marketing
• Plan d'exploitation du restaurant
• Analyse financière

Maintenant, nous allons en parler en détail :

Tout business plan doit commencer par un résumé. Notez que ce n'est pas seulement une introduction. Il s'agit d'un bref résumé de l'ensemble de votre plan.

L'objectif principal du résumé est d'attirer l'attention de votre lecteur. En règle générale, vos lecteurs seront vos investisseurs, ou d'autres partenaires commerciaux.

Voici quelques éléments du résumé analytique : (Décrivez-les brièvement)

• Le nom, la cuisine et le thème du restaurant
• La mission de votre restaurant
• En quoi vous êtes différent de vos concurrents
• Une brève prévision des coûts
• Comment vous allez exécuter vos plans
• Retour sur investissement attendu

Conseil : Rendez cette section concise et facile à comprendre.

2. Description de votre entreprise de restauration

Dans cette partie, vous devez décrire en détail votre entreprise de restauration. Tout d'abord, écrivez le nom de votre restaurant, puis d'autres détails importants tels que l'emplacement, les contacts... Voici quelques aspects que vous devez décrire en détail :

A. Type de restaurant

(Concept de restaurant) Quel type de restaurant comptez-vous ouvrir ?

• Types de services de restauration : fast-casual, fast-food, cusine gastronomique...
• Types de cuisine: chinoise, thaï, pizza...

Coordonnées du propriétaire du restaurant

Dans cette section, vous devez parler de vous. Mentionnez vos expériences de travail et toute autres réussites. Vous pouvez également mentionner les succèes des meilleurs membres de votre équipe.

3. Analyse du marché

Cette section décrit votre stratégie marketing et vos concurrents. Voici quelques éléments que cette section doit contenir :

A. Analysez vos clients

Répondez à ces questions :

• Les données démographiques de l'emplacement?
• Qui seront vos clients ? (Démographie)
• Ce qu'ils aiment ?

B. Analysez vos concurrents

Voici quelques questions auxquelles vous devez répondre :

• Mentionnez tous les restaurants populaires de votre région.
• Quels restaurants sont vos concurrents directs ? (Supposons que vous dirigez un restaurant de sushis. S'il y à un autre restaurant de sushis dans votre localité, ce restaurant sera votre concurrent direct)
• Vos concurrents ont-ils du succès ?
• Pourquoi vos clients devraient-ils choisir votre restaurant par rapport à vos concurrents ?

Veuillez prendre note des autres détails tels que les prix des aliments, les heures d'ouverture, la décoration intérieure... Pensez ensuite à la façon dont vous pourrez vous démarquer de vos concurrents. Cette section est également très importante pour vos investisseurs.

C. Analyse du marché

• Quelle est votre spécialité ? Par exemple, la cuisine thaïlandaise, les sushis...
• Les gens s'intéressent-ils déjà à cette cuisine ? Quelle est la demande sur le marché pour votre cuisine ?
• Quelles offres spéciales proposerez-vous à vos clients?

Cette section n'est pas seulement importante pour vos investisseurs. Cela vous aidera également à planifier le succès de votre restaurant.

4. Menu de votre restaurant

Le menu est un autre élément crucial de votre restaurant. Il va falloir le concevoir avec soin. Un menu bien conçu peut augmenter considérablement les ventes d'un restaurant. Cela permet également de promouvoir des plats rentables et d'augmenter la rentabilité de votre restaurant.

Vous n'avez peut-être pas la meilleure version de votre menu pour le moment, mais un plan simple fera l'affaire.

À ce stade, le logo de votre restaurant devra déjà être prêt. Vous pourrez concevoir le logo vous-même à l'aide d'un outil gratuit comme Canva , mais il est préférable de commander un logo auprès de services indépendants comme Fiverr . Utilisez ce logo dans le menu de votre restaurant.

L'élément principal de votre menu sera le prix de vos plats. Cependant, la fixation précise des prix de vos plats ne sera pas possible à ce stade. Vous devrez gérer votre restaurant pendant un certain temps pour obtenir des données, et définir vos prix avec précision.

(Apprenez-en plus sur la création d'un excellent menu de restaurant dans cet article.)

5. Personnel du restaurant

Dans la section précédente, nous vous avons suggéré de noter les qualifications et les succès du restaurateur. Dans cette section, vous devez décrire en détail l'équipe de direction du restaurant. Comme ça, vous gagnerez la confiance de vos investisseurs.

Il n'est pas nécessaire que toute l'équipe d'employés soit prête à ce stade. Cependant, vous devez avoir quelques membres importants du personnel. Écrivez sur leur expérience de travail et leurs réalisations.

6. L'emplacement de votre restaurant

L'emplacement est l'un des facteurs les plus importants pour le succès d'un restaurant. Vous devez déjà avoir décidé de l'emplacement de votre restaurant. Si ce n'est pas le cas, faites une liste de 3 à 5 emplacements appropriés pour votre entreprise.

Vous devrez réfléchir très soigneusement à l'emplacement de votre restaurant. Commencez par faire une analyse de marché et connaissez la démographie de vos clients. Ensuite, vous assurez que votre emplacement soit adapté à vos clients cibles.

Supposons que vous envisagez de démarrer un restaurant avec des prix coûteux. Il serait judicieux de choisir un endroit où les résidents, ou les visiteurs viennent d'un millieu aisé. Il doit également correspondre à leurs goûts et préférences.

De cette façon, lors de la rédaction de cette section, vous pourrez répondre à cette question :

«Pourquoi cet emplacement est-il parfait pour le restaurant ?»

Mentionnez chaque détail comme le coût, la démographie...

Il y à deux choses principales à savoir pour l'analyse de l'emplacement :

• Accessibilité de l'emplacement
• Entreprises complémentaires

Consultez cet article pour en savoir plus sur le choix d'un emplacement pour votre restaurant .

7. Conception de votre restaurant

La conception esthétique de votre restaurant n'est pas seulement importante pour vos partenaires commerciaux et investisseurs, mais elle est également cruciale pour offrir une belle expérience à vos clients.

La décoration intérieure dépend de la démographie de vos clients et de votre type de restaurant. Par exemple, le thème d'un fast-food doit être très différent de la conception d'un restaurant gastronomique haut de gamme.

Répondez à cette question :

«Quel type de design conviendra à mon restaurant ? Ce design plairait-t-il à mes clients ? '

Vous devez expliquer à vos investisseurs le choix de votre design, et pourquoi il correspond le mieux à votre restaurant.

Remarque : L'esthétique de votre restaurant est important, mais la fonctionnalité de la conception est encore plus importante.

8. Plan marketing

Le marketing est crucial pour la croissance de tout restaurant. Vous devez parler de votre restaurant autour de vous pour que ce dernier connaisse la réussite. Voici quelques questions auxquelles vous devez répondre :

• Comment allez-vous promouvoir votre restaurant ?
• Quelles méthodes publicitaires allez-vous utiliser ?
• Vos méthodes publicitaires sont-elles différentes de celles de vos concurrents ? Comment ?

Cette section est cruciale pour vos investisseurs. Vous devez également avoir un plan marketing avant, et après l'ouverture de votre restaurant. Par exemple :

• Comment allez-vous promouvoir votre restaurant avant de le lancer ?
• Comment allez-vous attirer les clients après avoir ouvert votre restaurant ?

Conseil important : les méthodes de marketing numérique telles que Facebook Ads , Google Business , Google Ads sont d'excellentes méthodes pour la promotion votre restaurant. Vous n'avez pas besoin d'engager une agence pour cela... Vous pouvez le faire vous-même !

9. Plan d'exploitation du restaurant

La gestion de votre restaurant est une autre partie tout aussi importante pour votre entreprise. Le processus d'exploitation du restaurant est assez complexe et comporte de nombreux éléments.

Il n'est pas possible de prévoir et de documenter l'ensemble du processus d'exploitation de votre restaurant avant de démarrer votre entreprise. Mais vous pouvez au moins avoir une stratégie opérationnelle avant de lancer votre restaurant. Vous pouvez décrire la manière dont vous embaucherez votre personnel, et quelle technologie vous utiliserez.

Voici une liste des choses que vous pouvez élaborer dans cette section :

Trouvez et recruter des employés

Trouver le bon personnel pour votre restaurant peut être difficile. Il vous faut donc une méthode systématique de recrutement de votre personnel de restauration.

Répertoriez tous les portails d'emplois en ligne que vous prévoyez d'utiliser. Vous pouvez également utiliser d'autres méthodes comme les annonces dans les journaux, ou les références personnelles pour trouver de bons employés.

Comment allez-vous sélectionner le meilleur personnel ?

Faites une liste de ce qui est requis pour chaque poste : Chef, Caissier, Gestionnaire... Écrivez quelques questions d'entrevues que vous utiliserez pour trouver vos employés idéaux.

Technologie pour les restaurants

Un grand avantage de la création d'un restaurant de nos jours, est qu'il existe de nombreux logiciels modernes qui peuvent faciliter la gestion d'un restaurant. Un exemple courant est le logiciel de point de vente de restaurant (également appelé logiciel de gestion de restaurant ). Ce type de logiciel peut gérer de nombreuses fonctions de restauration telles que :

• Gérer les commandes
• Suivi des ventes de votre restaurant
• Accepter les commandes de nourriture en ligne

En fait, la plupart des restaurants utilisent de nos jours des logiciels, c'est crucial.

10. Analyse financière

La partie la plus importante de votre business plan est la section d'analyse financière. La plupart du temps, vous constaterez que vos investisseurs consultent d'abord la section financière lorsqu'ils verront votre business plan.

C'est une bonne décision d'embaucher un comptable pour vous aider avec cette section et vous donner une estimation réaliste. Vous devez fournir à votre comptable les informations suivantes :

• Combien de places votre restaurant a-t-il?
• Quelle est la facture attendue pour chaque client? (Moyen)
• Combien de clients attendez-vous par jour pour votre restaurant?
• Vos coûts alimentaires - coûts des ingrédients, autres coûts.

Voici quelques éléments utiles que votre comptable doit inclure dans la section d'analyse financière :

Prévisions de ventes

Cela devrait être une estimation réaliste de vos ventes hebdomadaires, mensuelles et annuelles. Vous pouvez estimer cette prévision en fonction de divers facteurs tels que la capacité d'accueil du restaurant, les options de livraison, le budget publicitaire, la croissance prévue, l'emplacement et les prix de vos plats.

Coût total estimé pour démarrer le restaurant

Tout investisseur aimerait savoir où leur argent est dépensé. De plus, faire une estimation des coûts aidera votre restaurant à respecter son budget. Vous devez identifier :

• Les plus grosses dépenses de votre restaurant
• Autres petites dépenses
• Le capital nécessaire au fonctionnement du restaurant (`` Fonds de roulement '')

Prévision des profits et pertes

Cette section est assez simple. Vous devez rédiger une estimation du profit ou des pertes attendues la première année.

Analyse de rentabilité

Le seuil de rentabilité est le moment où votre entreprise de restauration commence tout juste à devenir rentable. C'est lorsque le restaurant rembourse tous les prêts, investissements et coûts de démarrage. C'est une métrique très précieuse pour vos investisseurs et partenaires commerciaux.

Voici une formule pour le calculer : (Votre comptable s'occupera de cette partie)

Seuil de rentabilité = Coûts fixes totaux / (Revenu moyen par client - Coût moyen par client)

Cela indiquera à vos investisseurs quand ils pourront obtenir un retour sur investissement.

Exemples de business plan pour un restaurant

Nous vous recommandons de visiter le site Web Bplans pour quelques exemples de business plan.

Voici quelques exemples :

• Modèle de plan d'affaires de restauration rapide
• Modèle d'entreprise de restaurant gastronomique
• Exemple de plan d'affaires de café

Articles utiles pour les nouveaux gérants de restaurant

Voici des articles qui vous seront utiles :

• Qu'est-ce q'un logiciel de gestion de restaurant et pourquoi en utiliser un.
• Tout les équipement dont votre restaurant à besoin .

Rejoignez 40 000 restaurants en utilisant le système de point de vente Waiterio

The online ordering has been the perfect tool, especially with the ongoing COVID-19 pandemic as customers choose to limit face to face interaction. We have grown food delivery by over 112% which is solely due to the use of the free online ordering website.

- Matthew Johnson (Owner of MrBreakFastJa , Jamaica)

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Moscow International Business Centre (MIBC)

The Moscow International Business Centre (MIBC) is an ambitious engineering project in the centre of Moscow. The site is

Estimated Investment

$12 billion

Construction Started

Moscow, Russia

Project Type

Business complex (city within a city)

CITY JSC, Moscow City Government

The Moscow International Business Centre (MIBC) is an ambitious engineering project in the centre of Moscow. The site is on an old urban area near the river embankment. The goal of the project is to create a new business district within the city.

The whole complex is to be built on a 100ha site (divided into 30 plots) designated for new development on the Krasnopresnenskaya embankment. The management company for the project is CITY Joint Stock Company (CITY JSC), a company first set up in 1992 as a collaboration between the Russian government and private investors.

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The project was first launched in the early 1990s but has been stalled for much of the last 10 years due to a lack of investment. In 2003 the project started to attract investment again and has been gaining momentum ever since.

PLOT 1: BAGRATION BRIDGE AND TOWER 2000 OFFICE COMPLEX

The first major building constructed in the MIBC project on Plot 1 was the Bagration Bridge (pedestrian bridge) and mall, completed in 1999. The second project was the Tower 2000 office complex, a multi-use business complex begun in 1996 and completed in 2001. The building is 106m high and has 30 storeys above ground and four storeys below. The total floor area of the complex is 60,000m².

The underground area contains parking garages, restaurants, retail areas and a fitness centre. Floors 3–15 and 17–26 are business offices while floors 8 and 27 have a media centre, large exhibition hall and piano bar.

The business areas are served by structured cable network, fibre optic cable, satellite broadcasting, Wi Fi and ADSL Internet access, automatic digital telephone exchange with integration of services, local broadcasting system, municipal broadcasting network, electric timing system, data collection and processing system, audio and video systems, simultaneous interpreting system, conference system, video projection system and security systems including biometric access control and a monitoring system.

The tower also has a central air conditioning system, auxiliary exhaust ventilation system, cooler and heat supply systems, Uninterruptible Power Supply system (UPS), automatic fire security system, automatic volumetric fire-fighting system, sprinkler system and automatic smoke removal system.

The general contractor for the tower was Promstroytechnologia-M Company Ltd. The facade of the tower, which is made of glass and structured concrete, was constructed by Transwall Technology. The tower is equipped with 17 computerised rapid elevators, supplied and installed by Schindler Aufzuege AG, and an outer panoramic elevator, supplied and installed by Kone Lifts. The exterior lighting equipment was supplied and installed by Thorn.

PLOTS 2 AND 3: MOSCOW WEDDING PALACE AND CITY SQUARE

The sites designated by plots 2 and 3 are now to be developed as the Moscow Wedding Palace and City Square. This will include a city square, an underground retail complex and a 14 storey multipurpose complex, which will include the Wedding Palace, banquet halls, restaurants, shops and a hotel.

The developer is Capital City Developments. The architect is Mosproject – 2. The construction started in 2005 and is scheduled to be complete by the end of 2007.

PLOT 4: AQUAPARK

The Aquapark leisure complex was started in 2002 and was completed in 2005. The site occupies a 1.74ha area adjacent to Krasnopresnenskaya embankment. It includes:

• Complex of swimming pools, water mountains and leisure attractions, restaurants and cafes and retail areas (24,352m²)
• Five-star, 30-storey hotel complex (54,640m²) built on a six-storey podium containing retail areas, restaurants and nightclubs
• Parking to accommodate 425 vehicles (13,050m²)
• The aqua park will be connected with a mooring on the Moscva River

The developer of the complex was Aqua-City Palas Company Ltd. The project required an estimated investment of $230 million. The general contractor was Liard Stroy Ltd and the designers were Mosproekt-2 of Russia and Tkhomesto Engineering of Finland.

PLOTS 6, 7 AND 8: UNDERGROUND MALL AND METRO STATIONS

A large underground complex containing the central core of the MIBC, an underground mall and two metro stations is located on these plots. Construction started in late 2001 on the 5.1ha site and was completed in mid-2004. The complex has a total floor area of 150,000m² and includes:

• 35,000m² shopping mall
• 20,000m² multi-purpose performance complex
• 10,000m² dancing complex
• 15,500m² sports and leisure complex
• 30,000m² ‘Wonderful World of Entertainment’ theme park
• 7,000m² restaurant complex
• 30,000m² hotel

The complex developer was CITY JSC and the designers were Mosproekt-2. The construction engineers were Bovis Europe and Jones Lang Lassale of the UK.

PLOT 9: CAPITAL CITY PROJECT

This project involves the construction of two connected tower blocks and a dome. The towers will be of 73 and 62 storeys high, with a 16-storey domed building containing an atrium. Connecting the buildings will be a podium building with three storeys above ground and 4–6 below ground.

The lower levels of each tower will be for office space (200,000m²), while the upper levels (above 80m) will be residential and the dome will be used as a retail area. The investment for the project is $250 million.

The developer is Capital Group; the construction engineers are Bouygues Construction and the architects are Erick van Egeraat Associated Architects of Holland. Construction has been underway since 2005 and the project is scheduled for completion in mid-2007.

PLOT 10: NABEREZHNAYA TOWER

This project involves the construction of a new office and apartment complex consisting of three A-Class buildings 16 (86m), 27 (135m) and 52 (250m) storeys high, with a total floor area of 220,000m². The construction began in mid-2003 on the 2.55ha site with the smallest of the three buildings.

The first building was completed in autumn 2004. Enka, a Turkish construction company , is carrying out the development and construction. Enka has invested a total of $150 million so far. Work is continuing on the other two buildings with completion expected in 2007.

PLOTS 11 AND 12: MIXED-USE TOWER BLOCK

The major project on these plots will be a 300m, 75-storey, mixed-use tower block with over 204,000m² of floor space. The facilities will include commercial and government offices, residential areas, retail space, leisure and health centres and a four-star hotel.

Offices will occupy the floors 4–45, while apartments are on floors 48–66. The building was designed as a two-tier skyscraper, 30 floors in the first tier and 37 in the second one. The second floor of the building will be occupied by a casino. The 47th floor will be occupied by a gymnasium.

The designers for the project are Swanke Hayden Connell Architects and the investors are Techinvest, who are investing $270 million. The contractors for the construction are Summa, a Turkish development company. Groundwork was carried out by Kaskatas. Construction on the building started in the third quarter of 2004 with completion scheduled for late 2006.

PLOT 13: FEDERATION OFFICE COMPLEX

The Federatsiya (Federation) office complex is to consist of two towers, one 57 storeys high and the other 87 storeys (345m), and a podium. The 87-storey tower will hold offices and the 57-storey tower will include residential apartments and a hotel. The total floor area of the complex will be 240,000m².

The podium will have three to five levels and 30,000m² of floor space and will contain retail areas, banking facilities, cafes, restaurants and leisure facilities. The complex will have 14 lifts built between the two towers, including four ‘Shuttle’ round-observation lifts.

Stroimontage and NIKoil Financial Group will invest more than $500 million in the project. The architects for the project are P Schweger, S Tchoban and A Asadov of Germany. Stroimontage is the general contractor for the project. Construction started in April 2004 and the complex is scheduled for completion by 2008.

PLOT 15: CITY HALL AND DUMAS

Plots 2 and 3 are owned by the Moscow City Government and original plans were for the new City Hall and Dumas (Parliament) buildings to be located there. However, these buildings will now occupy Plot 15.

The construction on Plot 15 consists of four 70-storey interconnected 308.4m buildings. The project started in November 2005 and will be finished by the end of 2007.

It is expected that all government administration will be accumulated in the new complex to provide better organisation, allowing the buildings currently in use to be sold.

The four skyscrapers will be connected by several two storey bridges between towers and eight storey bridges at the top. The highest bridges will be built in shape of letter ‘M’ for ‘Moscow’.

PLOT 16: RUSSIA TOWER

Plans for a 600m-tall tower to be built in Moscow to designs by British architect Sir Norman Foster were released in March 2006. ST Towers is the developer behind the project and is part of the ST Group.

The Russia Tower will be more than 50% higher than the Empire State Building and is to be built within the Moskva-City development on Plot 16 near the site’s border with the Third Ring Road. It will overshadow the 430m Federation Tower under construction at Moskva-City, which developers say will be the tallest building in Europe when it is completed in 2008.

The 420,000m² tower is a striking design comprising three blade-like structures arranged in a trefoil-like plan around a central core and tapering sharply toward the top, with part of the steel structure exposed on the outside like an exoskeleton.

Described by the architect as a vertical city, the tower is to house parking and retail space on nine underground levels, a public ice rink on the first floor under a spacious, pyramidal atrium, a hotel with serviced apartments above, 24 floors of office, high-end apartments on the top levels and a public observation deck at the very top. The resident population of the tower could be 25,000.

The Russia Tower is billed as an environmentally friendly project, maximizing natural ventilation and lighting, with solar cells, the collection of rainwater and snow to reduce water demand and the recycling of energy between areas with varying levels of demand. In addition, atria several floors high are to be spaced throughout the building’s central core and decorated with plants, providing the luxury apartments on the upper floors with private gardens in the sky.

The construction of the tower is expected to cost about $1.5 billion; of this about $150 million to $200 million would be supplied by ST Towers. Plans for the tower have been approved and it should be finished by about 2010. Construction has not yet started.

PLOT 17 AND 18: MULTI-PURPOSE OFFICE-HOTEL COMPLEX

The multipurpose complex will include two towers (80 and 78 floors), with a common underground space for parking. The high tower will contain office premises and the second tower will be a hotel.

The complex will also contain a roof-top restaurant with a panoramic view, cafes and bars, conference halls and billiard club. The architect is Skidmore, Owinds, and Merrill LLP. No dates have yet been announced.

PLOT 19: NORTHERN TOWERS

An office complex is being developed on this plot by ZAO Severnaya Bashnya. The Northern Towers will consist of three buildings – two 12-storey and one 29-storey. These will contain 135,000m² of floor space.

The architect is Project Institute 2 and the construction engineer is Bau Holding Strabag AG (Austria). Interior design in the building will be carried out by ABD Limited, and legal services with regard to lease documents are provided by PricewaterhouseCoopers.

The first phase of Northern Tower is scheduled for shell and core delivery by the fourth quarter of 2006. The marketing and leasing campaign has already started. Raiffeisenbank has agreed to become the first tenant of the complex.

Northern Tower will feature spectacular atriums, prime office premises and a multi-level parking for 688 cars. There will also be a multi-functional conference hall for up to 200 people, banking premises, restaurants and cafes, a fitness centre with a swimming pool operated by Reebok, a professional dental clinic and a beauty parlour.

POWER PLANT CONSTRUCTION

The power supply for the new MIBC has been a subject of much contention among foreign investors. The complex requires an efficient power distribution system operating at 20kV rather than the more typical 10kV.

CITY JSC and power supplier Mosenergo JSC put forward a proposal in 1999 to the Moscow City Government to develop a new power network for the MIBC, mini-metro, metro junction core, Eurostation and Sheremetyevo-Moscow Rapid Transit System.

The power and heat supply for the MIBC will be provided from three sources: the Mosenergo power station ‘SS-CITY-1’; the district heat and power station ‘Krasnya Prsnya’; and the MIBC power plant on Plot 7A, which entered its first phase of construction in 2002–2003 and is now well into its second phase with completion expected in 2006.

Having established the power supply sources, the next part of the project was the bulk power and distribution network to support the MIBC. Phase 1 of the MIBC power plant has seen the construction of a Gas Turbine Unit (GTU) and Heat and Power Plant (HPP) with a capacity of 50MW and a substation with two transformers for 110V from 20kV and 110V from 10kV and two 63MVA distribution units. The next phase will see an increase of capacity up to 100MW.

The developers of the power plant are CITY JSC and CITY-ENERGO Company Ltd. The contractors for the project are Liard-Stroy Ltd and the designers of the plant were Mosproekt-2 and VNIPI Energoprom.

TRANSPORTATION CONSTRUCTION

The Moscow–Sheremetyevo line is the first phase of the RTS to connect the three satellite airports to the centre of Moscow. This first line, 34.3km in length, will provide interconnectivity between the airport, regional centres and urban junctions and also interconnect with the existing municipal transport system. The project was started in 2001 and eight stations were planned. This stage is now complete.

The developer for the RTS is CITY JSC in collaboration with the City of Moscow; the designer is SNC Lavalin of Canada. The Phase 2 section of the project to extend the line to cover Vnukovo Airport was started in 2004 and is now nearing completion (scheduled to open in 2007).

The RTS development not only concerns rail links to the new commerical centre of Moscow but it is also a development in its own right. The Plot 11 development will include the construction of the new Moscow transport terminal uniting the RTS, three lines of the underground and the intercity bus terminal.

The complex will include transport stations with waiting rooms, boarding areas for VIPs, a hall of customs inspection, left-luggage offices, a 342 room hotel and ticket offices.

For this section of the development Citer Invest B.V. of the Netherlands is the developer, Behnish and Behnish Architekten of Germany are the architects. The investment is $200 million and construction is underway with an expected completion in 2007.

MINI-METRO LINE

A mini-metro line was also constructed to provide transportation within the MIBC and to connect with the historical centre of Moscow. There are three stations, one constructed in Phase 1 of the project and two in Phase 2. The three stations are Dorogomilovskaya, International and Moscow – City.

The length of the line is 5.85km. The engineering and transport contractors were Metrogiprotrans JSC. The line along with the International and Moscow – City stations came into operation in September 2005.

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Beloved seafood restaurant chain is considering bankruptcy

• Updated: Apr. 17, 2024, 10:15 p.m. |
• Published: Apr. 17, 2024, 2:36 p.m.
• Daniel Urie | [email protected]

Red Lobster is considering filing for Chapter 11 bankruptcy, according to a report.

The seafood chain is considering a Chapter 11 bankruptcy filing as it looks to restructure its debt, according to a Bloomberg report citing people with knowledge of the matter.

The chain is looking to rid itself of some long-term contracts and renegotiate leases, but the company hasn’t made a final decision yet, Bloomberg reported.

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Chapter 11 bankruptcy provides businesses or large investors with protection from creditors while they continue operating and develop a repayment plan. Both creditors and owners must agree on a reorganization plan, which ultimately must be approved by a federal bankruptcy judge. Red Lobster would be able to continue operating during Chapter 11 bankruptcy.

Red Lobster opened its first restaurant in 1968 in Florida. The chain has more than 30 restaurants In Pennsylvania, including locations in Lower Paxton and Hampden townships.

Several large chains have filed for bankruptcy in the past year including JoAnn Fabrics, Rite Aid, Christmas Tree Shops, David’s Bridal, Soft Surroundings, and Bed, Bath & Beyond. Christmas Tree Shops, Soft Surroundings, and Bed, Bath & Beyond closed. Overstock.com purchased the Bed, Bath & Beyond name and rebranded to Bed, Bath & Beyond.

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Quincy chef is up-and-coming star in the culinary world. Here's how he reached that status

QUINCY – Spots on Plate Magazine’s Chefs to Watch and Bon Appetit’s Best New Restaurants . A victory on the Food Network’s cooking competition Chopped . A nomination for the prestigious James Beard Awards.

These recent accolades have put Quincy chef Laurence Louie on the map as an up-and-coming star and someone to keep an eye on in the culinary world.

Louie opened Rubato , a Hong Kong-style café on Hancock Street in North Quincy, less than two years ago. But he has been putting in the work for more than a decade.

"It seems like we're the new kids on the block, but we've been at this for 10 years," he said in a recent interview at the restaurant. "It's happened pretty organically, and it's great to be here and be part of the conversation."

Professional chef wasn’t always the plan

Louie, 37, grew up in Brookline, but spent a lot of time in Quincy, since his mother owned a Cantonese bakery in North Quincy for more than two decades. His restaurant Rubato is now located where Contempo once stood. His mother was born in Hong Kong and his father is Chinese American.

After earning a master’s degree in American studies from UMass-Boston, Louie worked as the director of a youth program in Boston’s Chinatown neighborhood for several years.

"I loved my job, but I wanted to see what other options were out there and what my heart would guide me to," he said.

So he spent a year in Southern China as part of a soul-searching trip of sorts, where he learned Mandarin and worked as an apprentice at a noodle restaurant. He said it was there that he rediscovered a connection to the food of his heritage and realized his passion for cooking for others.

He also met his now-wife, Rary Ratsifa, who was born in Madagascar and grew up in Switzerland, while in Guangzhou. The couple, who lives in Quincy, welcomed their first child, a son named Ivo, at the of March.

Upon returning to the States, he decided to test his culinary skills as a full-time professional cook. He said he sent out dozens of applications, and landed a job working at Oleana, the Mediterranean restaurant of James Beard Award winner Ana Sortun. He said he did some "really good cooking," and started to learn the ins and outs of a professional kitchen.

But at the same time, he and Ratsifa were ready to settle down and be together. She was living in London at the time, so he agreed to move abroad. He landed a job working for acclaimed Chef Selin Kiazim, eventually becoming the head chef of her now-closed Turkish restaurant, Oklava. There he worked long, grueling hours and learned the discipline and efficiency needed to run a large commercial kitchen.

"I got my butt kicked in the best way," he said of his four years working at Oklava.

Pandemic changes trajectory of his career

Louie actually had plans in the works to open his own restaurant in London. A sit-down, full-service restaurant. He hadn't quite broken ground, but investors were lined up when the pandemic hit and the plans fell through, which he called "devastating."

He said that forced him and Ratsifa to pause and think about where they really wanted to settle down.

"It was like, 'Do we want to raise kids in London? Are we going to have British-accent babies?'" he said with a chuckle.

At the same time, his mother was winding down from her decades of owning Contempo. While she had floated the idea of him taking over the space in the past – and he had hinted he wasn't really interested – she brought it up again.

This time, he said the 900-square-foot counter-service space had a new appeal given the state of sit-down dining during the pandemic. After some discussion, he and Ratsifa decided to make the move to Quincy and open Rubato in late summer 2022.

It was a fast hit and sold out without two hours.

"It was a good problem to have," he said.

Ratsifa, who works for the tech company Bazaarvoice, popped into Rubato during the interview. She describes Louie as "extremely ambitious" and generous with his time and food. She said he works hard at whatever he does, whether it's opening a new restaurant or maintaining an international long-distance relationship.

"He gives the same intensity where ever he goes, and it reflects today," she said.

For example, the couple described Louie intensely preparing for his appearance on the Food Network’s cooking competition "Chopped" – from making spreadsheets of the ingredients used in prior episodes, to studying the kitchen set up and utensils provided to contestants. They even had friends provide mystery boxes for him to practice, without disclosing he was going to be on the show.

"We don't leave anything up to luck," said Ratsifa, who co-owns Rubato. "I think we're letting luck happen to us when it's there, but it's 100% work on the back end."

Rubato serves Hong King comfort food with a twist

The menu at Rubato includes classics like steamed char siu baos, congee and house-milled soy milk to more modern offerings like sandwiches on bolo bao buns, which are a staple in Hong Kong cafes. They also serve youtiao, which is like a fried dough stick and was one of Contempo’s most popular items.

Among the most popular items are the fried chicken bolo sandwich and Nutella-filled Hong Kong french toast. Open until 4 p.m., the menu has several dozen items and is considered "daytime" food. On a busy weekend day, Louie said they serve about 100 chicken sandwiches.

Inside, the 900-square-foot restaurant has forest green wall tiles with fluorescent window shades that add a hue of green. A high-top counter runs along the length of the restaurant with stools for those looking to eat there. The restaurant has a total 10 employees, including seven who work there full-time. Rubato also offers catering, though it's not a huge part of the business.

It's located in the the heart of North Quincy, surrounded by other restaurants and storefronts where there is a lot of foot traffic and many other Asian-owned businesses.

The typical sit-down restaurant isn't necessarily his dream anymore

While the natural next question is about his plans for another restaurant, Louie said he'd love to expand to more locations, but keep with the to-go, casual-seating style.

"The dream was to have a sit-down, full-service restaurant, but since opening Rubato, I've fallen in love with counter service," Louie said. "Before the pandemic, the assumption was good food comes with more expensive pricing and full-service experience, but I think that's changed."

For now, he said his focus is on strengthening Rubato.

"Right now my priority is strengthening the operations of this location and making sure we're not jumping at opportunities that aren't the best," Louie said. "Rubato is what got us here, and what we know we do well, and I want to keep fortifying that right now and see where it goes."

Louie said his priorities are serving good food that is accessible for people, paying employees a good wage and offering 40-hour work weeks, all things he said are easier to achieve with counter service. Rubato closes at 4 p.m., giving staff time with their families – something that is typically rare in the restaurant business.

"At the root of it, it's my ideal restaurant down the street," he said. "It's quick. It's affordable. It's delicious and it's things that I feel connected to as a Chinese American kid."

As a restaurant owner, Louie said he taps into the same things that drew him into community organizing.

"It's a way to share something in a meaningful way," he said. "It's like a relationship. You're coming in and we're cooking for you, and that's a beautiful thing."

Cooking isn't his only passion

Louie said he enjoys cooking for friends and family, and especially loved cooking for his wife during her pregnancy.

"For me, it's a love language," he said.

Asked the list of ingredients he always has on hand, Louie said: soy sauce, chili oil, sesame oil, sugar and Shaoxing wine.

But he rarely cooks for himself. If he's on his own for dinner, he said he will opt for takeout or something quick, like noodles and frozen dumplings.

Since opening the restaurant, Louie said he hasn't had much time for hobbies. But in his before life, he said he enjoyed Warhammer 40,000, a tabletop game with elaborate rules and miniature figurines that players hand paint.

"It's super nerdy," he said. "It's in the same caste of nerdiness as Dungeons and Dragons and Magic."

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Owner of southwest Atlanta Jamaican restaurant says it will operate out of its food truck after fire

ATLANTA — The owner of a popular Jamaican restaurant told Channel 2 Action News they plan to rebuild after their southwest Atlanta business caught on fire Saturday morning.

“I saw it when it was actually on fire right down the street over there,” Elcarbrel Lee told Channel 2′s Elizabeth Rawlins .

According to the chef at the restaurant, the accidental fire started in their smoke shack shortly before noon. He said they were in the middle of grilling food for the day when the fire started and got out of hand.

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By the time firefighters put out the flames, the restaurant was in ruins.

“I was actually on the grill in the area when the fire took over,” Jay John with Dat Fire Jerk Chicken said. “And my first priority was to make sure everyone was safe.”

The owner stayed on site all day to console and comfort restaurant regulars who will now be craving the iconic Jamaican cuisine until they can reopen.

“We will rebuild and we will rebuild better,” John said. “We love you guys, thank you.”

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It is heartbreaking for the founder and owner who established what has become a well-known Atlanta favorite restaurant nine years ago.

It’s unclear how long it will take to reopen.

John released a full statement later on Sunday, and said that they will be operating its food truck featuring a limited menu in the parking lot of the restaurant on Monday, April 22 from 11 a.m. to 6 p.m.

“Yesterday, the unthinkable happened. Our flagship restaurant suffered significant damage due to an accidental fire. Fortunately, thanks to the swift action of our staff and emergency services, no one was hurt in the incident, but the devastation of a thriving dream burned down to piles of ash and rubble, is a painful reality that we are left to face. However, despite a situation that, under most circumstances, would break us, our spirit remains unbroken, and we are up for the challenge of rebuilding the dream, fueled by the support and love we continue to receive from the Atlanta Community.

We are hopeful and committed to rebuilding and reopening the restaurant as swiftly as possible. In the meantime, we will continue serving the Atlanta community through our food truck, which launched last year. The food truck is fully operational and remains available for private bookings, but will also follow a public schedule that we will announce soon on our website and social media platforms.

This is a very unfortunate incident, but what gives us joy in this moment is the love and support shown to us from our loyal customers and the community. From the moment our story hit the news to now, people have been asking how they can help us during this critical phase, so we have launched the #DatFireWillRiseAgain campaign, which is hosted through a GoFundMe page we set up to facilitate donations towards our rebuilding efforts. Through that page, the community can learn more about the key areas for our fundraising, find out details on how and where we will serve up our delicious menu, and make donations to help sustain our business and employees as we restore Dat Fire to its former glory, and perhaps making it even better!”

The owner said in a statement that they are declaring #DatFireWillRiseAgain. If you’d like to contribute to the cause, click here.

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Dat Fire Jerk Chicken's plan to rise from the ashes

Jamaican restaurant fire doesn't slow chef down.

A popular Jamaican restaurant went up in flames over the weekend in Atlanta's Castleberry Hill neighborhood but that’s not the end of this story. Despite the restaurant being in ruins the team still served up fresh food at the site on Northside Drive near Mercedes-Benz Stadium.

ATLANTA - A popular Jamaican restaurant went up in flames over the weekend in Atlanta's Castleberry Hill neighborhood, but that is not the end of this story. Despite Dat Fire Jerk Chicken being in ruins, on Monday the team still served up fresh food at the site on Northside Drive from a food truck. 

"We're going to stay resilient, and we've been blessed to have the food truck, which gives us an opportunity to still cook food and serve the community," said owner Chef Jay John. 

Their food truck is now parked in front of what was the restaurant on Northside Drive, which has been reduced to rubble. 

"With the help of my family and our community and our customers, we're going to get through it," John said. 

Despite the menu being limited, customers still came out to show their support. 

"I saw the truck out here, I saw everyone here, so I just pulled over," said Albert Wright. "It's lunchtime, and so I came to show support." 

"Unfortunately, it happens. The blessing is nobody got hurt, and I think they'll be stronger than ever next time they put up their next facility," said Alphonso A'Qen-Aten Jackson. 

The owner of Dat Fire Jerk Chicken pledges to rebuild after a fire over the weekend.  ( FOX 5 )

People in the community say the restaurant has been a staple in this area for nearly a decade. They say it is nice to see them back two days after losing everything. 

"Because you’re down 21 points at half, you don’t say I'm taking the ball and going home," said Andre Jamal Walker. "You got to keep playing. So, from their point of view, they're not going to close." 

John says serving food from their truck is part one of their big comeback. 

"I'm not going anywhere, it's going to take a lot more than this," he said. "It's going to take a lot more than that to put us down." 

The owners of the restaurant say the fire was accidental. 

They launched a GoFundMe to help with the rebuilding effort.