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

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

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

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

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

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

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

Create a business plan to set yourself up for success.

Here's how to get started. 

business development plan for restaurants

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

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

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

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

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

Essential components of a restaurant business plan

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

  • Executive Summary

Company Description

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

Delving into each section

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

1. Executive summary

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

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

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

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

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

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

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

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

Further reading

  • How to write a restaurant executive summary

Concept Development

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

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

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

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

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

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

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

Cuisine Selection

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

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

To make an informed decision, consider factors such as:

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

Dietary restrictions and trends

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

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

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

Crafting a mission statement

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

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

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

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

Related content:  How to Write a Restaurant Mission Statement  

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

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

2. Company description

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

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

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

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

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

Here's an example of the page layout:  

Restaurant Name: [Restaurant Name]

Location: [Restaurant Address]

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

Owner: [Owner Name]

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

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

Short-term Goals:

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

Long-term Goals:

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

Market Study:

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

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

3. Market analysis

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

3.1 Industry analysis

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

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

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

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

An example of analyzing your target market

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

Demographics and preferences

Identifying your primary target market involves considering factors such as:

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

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

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

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

Dining habits and trends

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

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

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

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

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

  • How to find your restaurant's target market

3.2 Competition analysis

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

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

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

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

3.3 Marketing analysis

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

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

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

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

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

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

5. Employees

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

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

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

6. Restaurant design

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

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

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

7. Location

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

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

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

Example for choosing an ideal location

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

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

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

Foot traffic and accessibility

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

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

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

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

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

Neighborhood demographics

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

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

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

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

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

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

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

8. Market overview

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

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

9. Marketing

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

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

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

10. External help

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

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

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

11. Financial analysis

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

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

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

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

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

  • Important restaurant metrics to track

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

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

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

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

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Saif Alnasur

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

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How to write a restaurant business plan.

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

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

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

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

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

1. Branded cover

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

2. Table of contents

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

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

Image depicts a restaurant worker in a new restaurant.

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

3. Restaurant concept

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

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

4. Sample menu

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

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

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

This section is most relevant for:

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

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

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

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

Image depicts two restaurant workers discussing finances.

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

6. Management team

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

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

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

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

8. Target market

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

Image depicts two restaurant workers having a discussion.

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

9. Location

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

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

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

10. Market overview

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

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

11. Marketing and publicity

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

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

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

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

12. Specialists and consultants

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

  • General contractor
  • PR and marketing

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

13. Business structure

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

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

14. Financial projections

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

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

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

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

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

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

The key projections you can expect to work on are:

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

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

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

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Heart & Hustle home

Building a Business Development Strategy for Your Restaurant

Daniel Smith

Whether you're thinking of shifting your service model to accommodate COVID-era guest preferences, adopting a loyalty program to generate more business with existing guests, or contemplating on-site events to tap into the experiential economy, you need a business development strategy.

But to build on a new strategy and get the results you're after, you need to consider your restaurant as a whole: your operations, your staff, your marketing efforts—everything.

Driving restaurant growth.

If you're thinking of switching things up, one or more of these strategies could help you drive restaurant performance and spark growth.

  • Offer online ordering to give guests more options, increase your average ticket, and expand your guest database.
  • Partner with a commission-free third-party delivery platform to capture new customers, generate incremental orders, and offload the logistical challenges of delivery.
  • Introduce eco-friendly efforts to boost your sustainability and attract new guests.
  • Develop new menu items to appeal to different tastes.
  • Shift your service model or add service modes—such as alfresco dining, curbside pickup, or delivery—to give guests more options.
  • Implement a loyalty program to encourage repeat visits, fuel retention, and engage your guests.
  • Incorporate live events—such as wine tastings, cooking classes, or chef meet & greets—to deepen guest relationships.

Determining the best business development strategy.

How do you know which strategy is the right one for your restaurant? Think about your restaurant, your restaurant guests, your marketplace, and your mindset. Then, ask yourself three key questions.

What do your customers want?

Invest in efforts that your guests will value and that will keep them coming into your dining room. Gather feedback through in-person interaction, surveys , and online reviews , then sift through it to find opportunities and make calculated decisions.

If your guests regularly lament your lack of delivery or online ordering services, it's time to consider a solution to fit that need. If your guests consistently compliment your chefs, this could open the door to intimate cooking demos that give your guests unique experiences.

Once you have a sense of what your guests want, you can figure out how to give it to them.

What is the competition doing?

Take a look at your competitors. What are they doing that's working? What are they promoting? How are they setting themselves apart? What tools are they using?

By having a clear idea of who your competition is and what they're doing (or not doing), you can offer products and services that help your restaurant stand out and fill a need in your market.

What is most viable?

Some strategies just won't make sense for your restaurant. And you'll only figure this out through honest, clear-minded reflection.

A delivery service might be appealing, but are you prepared to build that service internally, or are you willing to hand over the logistics to a third-party vendor? If you shift from a full-service model to a fast-casual model, will your servers, who are accustomed to receiving tips at the table, accompany you on the adventure? Moving to sustainable packaging is a noble aim and a measure that could resonate with environmentally conscious customers, but will you be able to source such packaging reliably and economically?

Before you commit to any strategy, consider your space, team, resources, and finances.

business development plan for restaurants

Opening a Restaurant: The Ultimate Guide for New Restaurant Owners

Looking for an easy guide on how to open a restaurant? This 12-step playbook is your exact answer.

Putting your strategy into action.

Once you've tapped into your guests' needs, examined your competition, and audited your capabilities, you can plan and execute a strategy to satisfy guests, build revenue, and drive performance.

Step 1: Create a game plan.

Draft a game plan that includes a budget, a timeline, and defined action steps that include training, marketing , testing, and tweaking. Without a plan, your investment will struggle to reach its full potential.

Step 2: Leverage tech tools.

Restaurant technology can be a powerful ally in implementing your chosen strategy. Various tech tools, for example, can help you seamlessly introduce online ordering , loyalty, and reservations .

Step 3: Promote.

When you unveil a new business offering, tell people about it. Send out email blasts and social media updates, run targeted digital ads, or create special deals to encourage people to try your new offerings. For example, you could offer 20% off a guest's first online order or a free dessert if they join your loyalty program.

You could also participate in community outreach or local events to spotlight new features. Don't just tell guests about the feature in your restaurant promotion campaign, though—show them the benefits it delivers, such as convenience, cost savings, or an improved experience.

Step 4: Listen, evaluate, and tweak.

Any new effort will need some tweaking to optimize results. Listen to what your guests are saying on social media, in online reviews, and during their visits. Talk to your staff about any problems they're having with new initiatives. Evaluate data and assess how you can improve your strategy.

Unleashing a new business development strategy underscores your willingness to evolve, grow, and fine-tune your restaurant. By combining thorough reflection on your restaurant, your customers, and your marketplace with a defined plan, you can be well on your way to expanding your customer base, setting your restaurant apart, and boosting your bottom line.

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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

business development plan for restaurants

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.

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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.

business development plan for restaurants

Why you shouldn’t skip a restaurant business plan

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

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

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

How much do you need?

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

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

How to write a restaurant business plan: Step by step

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

Executive summary

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

Your restaurant business plan executive summary should include information on:

Mission statement: Your goals and objectives

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

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

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

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

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

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

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

Company overview

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

Your restaurant business plan company overview should include:

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

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

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

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

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

Team and management

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

Your restaurant business plan team and management section should have:

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

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

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

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

Sample menu

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

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

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

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

Market analysis

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

Your restaurant business plan market analysis should include:

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

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

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

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

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

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

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

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

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

Marketing and sales

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

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

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

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

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

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

Business operations

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

The business operations section should include:

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

Hours: Your hours and days of operation

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

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

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

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

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

Budget: Your current budget or a general startup budget

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

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

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

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

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

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The bottom line

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

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

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

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Restaurant Business Plan

Restaurant Business Plan: What To Include, Plus 8 Examples

  • 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.

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

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

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

Empty fine-dining restaurant

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

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

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

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

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

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

Man on laptop writing a restaurant business plan

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

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

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

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

The questions are:

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

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

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

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

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

Man mapping out a restaurant business plan

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

1) Executive Summary

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

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

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

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

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

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

2) Mission Statement

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

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

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

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

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

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

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

3) Company Description

Taking notes on restaurant business plan

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

Useful details to include are:

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

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

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

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

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

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

4) Market Analysis

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

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

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

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

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

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

We break down our market into five distinct categories:

  • High-end singles
  • Businessmen and businesswomen

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

restaurant menu board

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

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

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

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

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

6) Location

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

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

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

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

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

7) Marketing

Chef working in a restaurant

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

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

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

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

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

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

8) Financials

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

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

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

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

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

working on restaurant business plan

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

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

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

Elevator Pitch

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

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

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

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

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

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

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

Stakeholder Plan (External)

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

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

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

Management Plan (Internal)

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

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

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

Sling app for managing a restaurant business plan

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

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

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

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

Sling's scheduling feature

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

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

See Here For Last Updated Dates: Link

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

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Restaurant Business Plan Template

Written by Dave Lavinsky

how-to-start-a-restaurant (1)

If you want to start a restaurant or expand your current one, you need a business plan.

Over the past 20+ years, we have helped over 5,000 entrepreneurs and business owners create business plans to start and grow their restaurants. On this page, we will first give you some background information with regards to the importance of business planning. We will then go through a restaurant business plan step-by-step so you can create your restaurant’s business plan today.

Download our Ultimate Restaurant Business Plan Template here >

What Is a Restaurant Business Plan?

A restaurant business plan provides a snapshot of your restaurant business as it stands today, and lays out your projected growth plan for the next five years. It explains your business goals and your strategy for reaching them. It also includes market research, information about your target market, and a sample menu to support your winning restaurant business plan.

Why You Need a Restaurant Business Plan

If you’re looking to start a restaurant or grow the existing restaurant you need a business plan. A restaurant business plan will help you secure funding, if needed, and plan out the growth of your restaurant in order to improve your chances of success. Your restaurant business plan is a living document that should be updated annually as your company grows and changes.

Sources of Funding for Restaurants

With regards to funding, the main sources of funding for a restaurant are bank loans and angel investors. With regards to bank loans, banks will want to review your restaurant business plan and gain confidence that you will be able to repay your loan and interest.

To acquire this confidence, the loan officer will not only want to confirm that your financials are reasonable. But they will want to see a professional restaurant business plan. Such a plan will give them the confidence that you can successfully and professionally operate a business.

The second most common form of funding for a restaurant is angel investors. Angel investors are wealthy individuals who will write you a check. They will either take equity in return for their funding or, like a bank, they will give you a loan. Private equity groups are also a good source of funding for restaurant chains looking to expand further.

Finish Your Business Plan Today!

How to write a restaurant business plan.

Use the following restaurant business plan template which includes the 10 key elements for how to write a restaurant business plan that will help you start, grow, and/or secure funding for your business.

Executive Summary

Your executive summary provides an introduction to your restaurant business plan, but it is normally the last section you write because it provides a summary of each key section of your business plan.

The goal of your Executive Summary is to quickly engage the reader. Explain to them the type of restaurant business you are operating and the status; for example, are you a startup, do you have a restaurant that you would like to grow, or are you operating a chain of restaurants?

Next, provide an overview of each of the subsequent sections of your business plan. For example, give a brief overview of the restaurant industry. Discuss the type of restaurant you are operating. Detail your direct competitors. Give an overview of your target customers. Provide a snapshot of your marketing plan. Identify the key members of your team. And offer a financial analysis of your business.

Company Overview

In your company analysis, you will provide a brief description of the type of restaurant you are operating.

For example, are you writing a small restaurant business plan or a business plan for a restaurant franchise. Further, you might operate one of the following types:

  • Fine Dining : characterized by the fancy decor, a dress code, and high prices
  • Casual Dining : offers waiter/waitress service in a nice (but not overly fancy) atmosphere with moderate prices
  • Fast Casual : characterized by quality food (close to the quality of casual dining) but no waiter/waitress service in an accessible atmosphere
  • Fast Food : quick service style provided at the counter or via a drive-through. Lowest quality food and lowest prices
  • Steak Restaurant : focuses on steak entrees and is usually a higher priced and fancier restaurant
  • Buffet Restaurant : may or may not offer waiter/waitress service. Patrons serve themselves from buffet food selection
  • Ethnic Restaurant : focuses on a specific ethnic cuisine such as Indian food, Mexican food, or Moroccan cuisine.

Within these types of restaurants, there are also ethnic food specialties such as American, Italian, Japanese, Chinese, Indian, etc.

In addition to explaining the type of restaurant you operate, the Company Analysis section of your restaurant business plan needs to provide background on the business.

Include answers to questions such as:

  • When and why did you start the business?
  • Your mission statement and how it connects to your restaurant’s brand.
  • What milestones have you achieved to date? Milestones could include sales goals you’ve reached, new restaurant openings, etc.
  • Your legal business structure. Are you incorporated as an S-Corp? An LLC? A sole proprietorship? Explain your legal structure here.

Industry Analysis

In your industry analysis, also called a Market Analysis, you need to provide a market overview and an overview of the industry.

While this may seem unnecessary, it serves multiple purposes.

First, researching the restaurant industry educates you. It helps you understand the target market in which you are operating.

Secondly, research can improve your strategy particularly if your research identifies market trends. For example, if there was a trend towards speedy restaurant services, it would be helpful to ensure your business plan calls for take-out or other quick-service options.

The third reason for market research is to prove to readers that you are an expert in your industry. By conducting the research and presenting it in your business plan, you achieve just that.

The following questions should be answered in the industry analysis section of your restaurant business plan:

  • How big is the restaurant business (in dollars)?
  • Is the market declining or increasing?
  • Who are the key competitors in the market?
  • Who are the key suppliers in the market?
  • What trends are affecting the industry?
  • What is the industry’s growth forecast over the next 5 – 10 years?
  • What is the relevant market size? That is, how big is the potential market for your restaurant? You can extrapolate such a figure by assessing the size of the market in the entire country and then applying that figure to your local population.

Customer Analysis

The customer analysis section of your restaurant business plan must detail the customer base or target market you serve and/or expect to serve.

The following are examples of customer segments: business executives, college students, sports enthusiasts, soccer moms, techies, teens, baby boomers, etc.

As you can imagine, the customer segment(s) you choose will have a great impact on the type of restaurant you operate. Clearly, baby boomers would want a different atmosphere, pricing and sample menu options, and would respond to different marketing promotions than teens.

Try to break out your customers in terms of their demographic and psychographic profiles. With regards to diner demographics, include a discussion of the ages, genders, locations, and average income levels of the new customers you seek to serve. Because most restaurants primarily serve customers living in the same city or town, such demographic information is easy to find on government websites.

Psychographic profiles explain the wants and needs of your target customers. This should also include how your customers choose where they should eat, their dining habits, and how much they are willing to spend on a meal.

The answers to the following questions should be included in your customer analysis:

  • Who is your target market?
  • What are their needs and wants?
  • How do they make dining decisions?
  • What motivates them to choose one restaurant over another?

The more you can understand and define these needs, the better you will do in attracting and building customer loyalty.

Finish Your Restaurant Business Plan in 1 Day!

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Competitive Analysis

This competitive research should help you identify the direct and indirect competitors that your business faces and then focus on the latter.

Direct competitors are other restaurants.

Indirect competitors are other options that customers have to purchase from you that aren’t directly competing. This includes restaurants, supermarkets, and customers preparing dishes for themselves at home. You need to mention such competition to show you understand that not everyone frequents a restaurant each day.

With regards to direct competition, you want to detail the other restaurants with which you compete. Your greatest competitors will be restaurants located very close to your specific location, who are of the same type (e.g., fine dining, casual dining, etc.) and who offer the same cuisine (Japanese, Italian, etc.).

For each such competitor, provide an overview of the other businesses and document their strengths and weaknesses. Unless you once worked at your competitors’ businesses, it will be impossible to know everything about them. But you should be able to find out key things about them such as:

  • What types of repeat customers do they serve?
  • What menu items do they offer?
  • What is their pricing (premium, low, etc.)?
  • What are they good at?
  • What are their weaknesses?

With regards to the last two questions, think about your answers from the existing customers’ perspective. And don’t hesitate to find out this information from customers by reviewing your competitors’ Yelp listings and other review pages.

The final part of this section is to document your areas of competitive advantage. For example:

  • Will you provide superior food items?
  • Will you provide menu items that your competitors don’t offer?
  • Will you make it easier or faster for customers to acquire your meals?
  • Will you provide better customer service?
  • Will you offer better pricing?

Think about your unique selling points that will help you outperform your competition and document them in this section of your business plan.

    Finish Your Business Plan Today!

Marketing plan.

Traditionally, a marketing plan includes the four P’s: Product, Price, Place, and Promotion. For a restaurant business plan, your marketing plan should include the following:

Product : in the product section you should reiterate the type of restaurant that you documented in your Company Analysis. Then, detail the specific menu items you offer/will offer.

Price : Document the prices. Essentially in the product and price sub-sections of your marketing plan, you are presenting the menu items you offer and their prices.

Place : Place refers to the location of your restaurant. Perform a location analysis and mention how the location will impact your success. For example, is your restaurant located next to a heavily populated office building, or gym? Discuss how your location might provide a steady stream of customers. Also, if you operate or plan to operate food trucks, detail the locations where the trucks will operate.

Promotions : the final part of your restaurant marketing plan is the promotions section. Here you will document how you will drive customers to your location(s). The following are some promotional methods you might consider:

  • Making your restaurant’s front store extra appealing to attract passing customers
  • Search engine marketing and optimization
  • Social media posting/advertising
  • Advertising in local papers and magazines
  • Reaching out to local bloggers and websites
  • Local radio advertising
  • Banner ads at local venues

Operations Plan

While the earlier sections of your restaurant business plan explained your goals, your operational plan describes how you will meet them.

This section of your restaurant business plan should have two key elements as follows:

  • Everyday short-term processes include all of the tasks involved in running your restaurant such as serving customers, procuring supplies, keeping the restaurant clean, etc.
  • Long-term goals are the milestones you hope to achieve. These could include the dates when you expect to serve your 1,000th customer, or when you hope to reach $X in sales. It could also be when you expect to hire your Xth employee or launch a new location.

Management Team

To demonstrate your restaurant’s ability to succeed as a business, a strong management team is essential. Highlight your key players’ backgrounds, emphasizing those skills and experiences that prove their ability to grow a company.

Ideally, you and/or your team members have direct experience in the restaurant business. If so, highlight this experience and expertise. But also highlight any experience that you think will help your business succeed.

If your team is lacking, consider assembling an advisory board. An advisory board would include 2 to 8 individuals who would act like mentors to your business. They would help answer questions and provide strategic guidance. If needed, look for advisory board members with experience operating restaurants and/or successfully running small businesses.

Financial Plan

Your financial plan should include your 5-year financial statement broken out both monthly or quarterly for the first year and then annually. Your financial statements include your income statement, balance sheet, and cash flow statements.

Pro-Forma Profit & Loss Statement / Income Statement

An income statement is more commonly called a Profit and Loss statement or P&L. It shows how much revenue you expect to earn or have earned, and then subtracts your costs to show your actual or projected profit.

In developing your income statement, you need to devise assumptions. For example, will you serve 100 customers per day or 200? And will sales grow by 2% or 10% per year? As you can imagine, your choice of assumptions will greatly impact the financial forecasts for your business. As much as possible, conduct research to try to root your assumptions in reality.

Pro-Forma Balance Sheets

While balance sheets include much information, to simplify them to the key items you need to know about, balance sheets show your assets and liabilities.

For instance, if you spend $250,000 on building out your restaurant, that will not give you immediate profits. Rather it is an asset that will hopefully help you generate profits for years to come. Likewise, if a bank writes you a check for $100.000, you don’t need to pay it back immediately. Rather, that is a liability you will pay back over time.

Pro-Forma Cash Flow Statement

Your cash flow statement will help determine how much money you need to start or grow your business and make sure you never run out of money. What most entrepreneurs and business owners don’t realize is that you can turn a profit but run out of money and go bankrupt.

For example, let’s say a company approached you with a massive $100,000 catering contract, that would cost you $50,000 to fulfill. Well, in most cases, you would have to pay that $50,000 now for ingredients, supplies, equipment rentals, employee salaries, etc. But let’s say the company didn’t pay you for 180 days. During that 180-day period, you could run out of money.

In developing your Income Statement and Balance Sheets be sure to include several of the key costs needed in starting or growing a restaurant:

  • Location build-out including design fees, construction, etc.
  • Cost of equipment like stoves, refrigerators, blenders
  • Cost of ingredients and maintaining an adequate amount of supplies
  • Payroll or salaries paid to staff
  • Business insurance
  • Taxes and permits
  • Legal expenses

Attach your full financial projections, detailed cost analysis and/or break-even analysis in the appendix of your business plan along with any supporting documents that make your plan more compelling. For example, you might include your store design blueprint, location lease, or initial menu design.

Taking the time to write your own restaurant business plan for your business is a worthwhile endeavor. It will help you communicate your ideas and provide potential investors with the information they need to make an informed decision about investing in your restaurant.

A well-crafted business plan will also give you a road map for growing your business and achieving your long-term goals. So, while it may take some time to put together, it will be well worth the effort in the end.

If you follow the restaurant business plan template above, by the time you are done, you will truly be an expert. You will really understand the restaurant business, your competition, and your existing customers. You will have developed a marketing plan and will really understand what it takes to launch and grow a successful restaurant concept.

Want more tips? Check out our related articles:

  • How to Start a Restaurant
  • Restaurant Startup Costs: How Much Does It Cost To Start a Restaurant?
  • How To Write a Restaurant Marketing Plan + Template & Examples
  • How To Get Funding To Start and/or Grow Your Restaurant

Restaurant Business Plan Template FAQs

What is the easiest way to complete my restaurant business plan.

Growthink’s Ultimate Restaurant Business Plan Template allows you to quickly and easily complete your restaurant business plan.

Where Can I Download a Free Restaurant Business Plan PDF?

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

Where Can I Find a Small Restaurant Business Plan PDF?

Our small restaurant business plan PDF is a free resource to to help you get started on your own small restaurant business plan.

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

OR, Let Us Develop Your Plan For You

Since 1999, Growthink has developed business plans for thousands of companies who have gone on to achieve tremendous success.   Click here to see how Growthink’s business plan professional services can help you create a winning business.

Other Helpful Business Plan Articles & Templates

Business Plan Template & Guide for Small Businesses

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's photo

Maja Jankowska

business development plan for restaurants

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.

Restaurant business plan with step by step guide

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 the restaurant

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.

Custom design of your restaurant booking system with resOS

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.

business development plan for restaurants

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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How to Write a Restaurant Business Plan + Free Template

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You have cracked the recipe for good food & great ambiance and are planning to start a restaurant, fantastic!

Whether starting a cozy corner cafe, a theme-based fine dining restaurant, or growing an existing one, you will need a restaurant business plan as a roadmap for your business success.

But writing a business plan is complex, isn’t it? That is why we are here with our comprehensive restaurant business plan template to help you in writing yours.

Key Takeaways

  • Highlight the concept of the restaurant along with the ambiance, types of cuisines, customer base, and USPs of the restaurant in the plan.
  • Utilize tools for SWOT analysis to assess your strengths, weaknesses, opportunities, and threats for making informed decisions.
  • Craft an impactful executive summary that outlines your restaurant’s concept, marketing approach, financial outlook, and team expertise to attract potential investors and partners.
  • Conduct thorough market research to understand market trends, consumer preferences, and the needs of your target market.
  • Analyze the competitive landscape, and identify direct & indirect competitors, to develop strategies that maintain your restaurant’s competitive advantage.
  • To ensure efficient daily operations, provide in-depth operational plans that incorporate staffing, additional services, inventory control, and customer service.
  • Create realistic financial projections for sales revenue, expenses, and profit forecasts while considering contingencies & emergencies.

Why is a restaurant business plan important?

Crafting a restaurant business plan is daunting but its significance cannot be underestimated. It is essential to drive your business toward success.

In the competitive atmosphere where there are 700,000+ restaurants in the USA, having a proper plan will help you get funding and better adaptability in a constantly changing business environment.

Even if funding isn’t a primary concern, a plan provides the restaurant owner or manager with clear direction on how to create actionable strategies for reaching business goals.

Your business plan will also help solidify the viability of the restaurant’s idea and concept.

In short, think of it as a guide for running all the aspects of the business smoothly.

How to write a restaurant business plan: Step-by-Step Guide

Since we are talking about a restaurant business plan; let us walk you through this restaurant business plan outline step-by-step without any delay:

1. Executive summary

An executive summary is the first section and the most significant section of any business plan. It captures the essence of your whole plan summarizing it for a quick understanding of your business.

Think of it as a sneak peek for the readers that draws their attention to the entire restaurant business plan.

You should start your summary with a compelling introduction with the name of your restaurant. It should also focus on the essence of your restaurant concept.

Give a brief overview of your unique selling points, emphasizing what makes your restaurant special. It might be the signature dishes, innovative ambiance, prime location, or some new cuisine experience.

Apart from the above essential points, your executive summary should include:

  • Mission statement
  • Vision statement
  • Execution structure
  • Potential costs
  • Expected return on investment

Many readers will read the executive summary before making a judgment, so if this is all they read, make every word count.

Also, SBA advises to include financial projections in your executive summary if you’re using your business plan to request funding.

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business development plan for restaurants

2. Company Overview

Company overview is a part where you fully introduce your restaurant business including legal business structure, location, and your restaurant’s proposed concept.

Here you have the liberty to be a little more creative in describing your restaurant in the whole business plan.

Here are some points to incorporate in the company overview:

  • Detailed vision and mission statement
  • Type of restaurant (fine dining, small restaurant, bistro, cafe, etc.)
  • Legal business structure
  • Service style
  • History and background of the restaurant (if existing)
  • Owners’ names and qualifications
  • Cusinies & menu highlights
  • Restaurant size and seating capacity
  • Operating hours & meal plans
  • Related service availability (delivery, catering, etc)

Mainly emphasize the chosen location because easily accessible locations with high foot traffic will attract more walk-in customers. And if you haven’t decided on a specific location yet, then mention the type of place you are looking for to give an idea about it to your readers.

Besides, mention the short-term and long-term goals of your restaurant business in the later part of the company description. Along with that mention regional industry trends and your USPs.

business development plan for restaurants

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3. Market analysis

The market analysis section provides you with a clearer picture of your target market, competitors, and industry trends.

Based on the above details, one can make informed decisions while creating strategies. Therefore, make this section precise and concise to understand.

Here are some steps to follow to write an engaging market analysis section of the restaurant business plan:

  • Define your customer base: Identify and describe whom you are going to serve. Make a consumer base after considering the demographics, location, and concept of your restaurant.
  • Competitive analysis: List out the names of other restaurants in your location and do the SWOT analysis. You can get the competitive advantage of your restaurant this way.
  • Market trends: Discuss any shift in consumer behavior like healthy choices, an increase in vegan food consumption, or technological breakthroughs that might affect your restaurant.

Consider conducting market research, TAM-SAM-SOM analysis , and SWOT analysis to get insights for this section.

Remember, this section helps your readers and potential investors understand your target market, restaurant market overview, market size, and growth potential, so make sure you play your cards right.

4. Sample Menu

The most vital step in launching your restaurant business is the menu. A well-curated menu design will sell itself for your restaurant. Even if you are a new restaurant, then present the sample menu with the name and logo of your restaurant on it.

The menu will showcase all the unique offerings your direct competitors might not provide. Not just the list of cuisines but the pricing is also crucial. This way potential investors and readers can understand your restaurant’s target price point.

Plus your menu should be in sync with target customers; for example, a restaurant near the university should contain more beverages and delicious food options for brunch as students prefer those things more.

Consider your menu as a part of branding, choose the same theme for the menu as for the restaurant.

5. Restaurant Design

Restaurant design is the part where you can show your restaurant concept to potential investors and readers practically. Moreover, create a mood board to explain things smoothly.

Utilize this section to show the uniqueness of your restaurant, and how it is different from competitors.

Explain how your design represents your restaurant’s branding and visual identity. Furthermore, mention how your target market will enjoy and appreciate the ambiance you plan to provide.

Note that restaurant design is one of the key elements to running a successful restaurant, so match the theme and cuisines accordingly.

In this section, you also have to provide a detailed description of how many seats are going to be there along with the floor plan of your restaurant.

6. Management Team

As the name suggests, the management team section of your restaurant’s business plan introduces restaurant owners, key executives, and the management team. It also incorporates the experience, qualification, and restaurant industry knowledge of every individual who is on the team.

A strong management team section can be essential to weigh authority and help potential investors be confident about your restaurant’s idea and vision.

You might consider including the following information in the management team section:

  • Business owner or founder’s information
  • Executive chef and culinary team
  • Front-of-house manager
  • Operations and back-of-house team
  • Advisors/consultants
  • The organizational structure of the team

Showcase how each member fits and what roles & responsibilities they will play.  You should include a resume-styled summary for each person in the restaurant’s management section.

7. Operations Plan

The operations plan section outlines the daily business processes and activities centered on achieving the restaurant dream and objectives described in the rest of the plan.

A detailed operations plan helps you and your team define your responsibilities, daily tasks, and short-term goals you need to achieve, keeping track of your long-term objective.

Here are a few key elements to include in your operations plan section:

  • Staffing and training
  • Operating hours
  • Operational process
  • Tools and equipment
  • Inventory control
  • Technology and software
  • Quality control measures
  • Customer service policies

Remember it should incorporate all important daily tasks. Also, an operations plan is a living document, you can change it often according to the change in the dynamics of the work.

Read More: The Ultimate Guide to Restaurant Operations Planning

8. Marketing Plan

Even with great food, prices, and ambiance, you won’t attract enough diners without marketing.

Thus, a well-crafted restaurant marketing plan is necessary to spread awareness and build a strong brand presence.

The marketing plan can help you streamline your marketing efforts and create impactful and effective marketing campaigns while keeping track of the projected budget and maximizing return on investment.

Hence, this is the section in which you give an idea to your potential investors about how you will acquire new customers and retain existing ones. This section should include:

  • Target market and their dining habits
  • Branding and positioning
  • Marketing strategies (website, social media accounts, etc.)
  • Marketing Calendar
  • USPs of your restaurant (unique ambiance, amiable staff, new cuisines in the local area)
  • Your marketing goals
  • Customer retention strategies (loyalty program, giving coupons or discounts on bulk orders or events)

Even if you are going to hire a PR agency for marketing, then mention it and the reason why you chose them.

After taking care of marketing, let us move further to finances.

Read More: Step-by-Step Guide to Restaurant Marketing Plan

9. Financial Plan

The financial plan is the most crucial and demanding section of any business plan. It is one of the deciding factors for potential investors, banks, or any financial institute to invest in your restaurant business.

This section of your plan details your restaurant’s financial information and how it will reach its financial goals or how much revenue potential it has.

Here are key components and statements that you should include in your financial plan section:

  • Pro forma profit and loss statement
  • Break-even analysis
  • Balance sheet
  • Sales forecast
  • Detailed cost analysis
  • Cash flow projections
  • Business ratios
  • Funding request
  • Tax considerations
  • Exit strategy

Before you create financial projections, know how many seats the restaurant will have and what services you plan to provide. This will help you in making realistic financial projections if you are going to start a new business.

Also, if you are asking for funding, then mention where you will utilize your funds.

We hope that this sample restaurant business plan will provide you with an idea for writing a successful plan.

Restaurant Industry Highlights 2024

  • Growth forecast : National Restaurant Association predicted US restaurant sales to reach $898 billion in 2022 which would further grow by 4% yearly to reach $1.2 trillion by 2030.
  • Technology is everywhere : Automation is helping staff maximize their efficiency by handling orders, deliveries, and communication effectively.
  • Sustainability & ethical sourcing : Eco-friendly practices such as minimizing food waste, avoiding single-use plastics, and ethical plus local sourcing are encouraged by customers.
  • Delivery is the new deal : People prefer deliveries over dining out as they are time-saving. So, there is an incline in the number of delivery apps and delivery services providing restaurants.
  • Kiosks are the preference : The number of people who prefer ordering and paying through kiosks is increasing due to the convenience.

How to Refine & Present a Restaurant Business Plan

Once you have written your entire business plan, it is time to read and re-read it and make it error-free. You have to be confident about every aspect of the plan before you present it in front of your audience.

Moreover, alter your plan to suit different audiences to enhance your communication. For instance, keep your plan professional and include all the growth potential, profitability, and ROI data when you present your restaurant business plan for seeking funding.

Also, when you present your restaurant business plan to potential partners or vendors, emphasize collaboration benefits and how it can help in their individual growth.

Apart from the above points, make sure your plan has various engaging visuals, interactive elements, and enhanced storytelling to present all the data interestingly. Thus, make a digital presentation of your plan to incorporate all the above things clutter-free.

Once you are confident, it is time to email your plan to the people already on your mind. And give a pat to yourself for finally taking that step.

Download a sample business plan for a restaurant

Ready to kick-start your business plan writing process? And not sure where to start? Here you go, download our free restaurant business plan pdf , and start writing.

This intuitive, modern, and investment-ready template is designed specifically for restaurants. It includes step-by-step instructions & examples to help in creating your own restaurant business plan.

The Quickest Way to turn a Business Idea into a Business Plan

Fill-in-the-blanks and automatic financials make it easy.

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Related Restaurant Resources

  • Restaurant Marketing Plan
  • Restaurant Financial Plan
  • Restaurant Operations Plan
  • Restaurant Industry Trends

Discover how Upmetrics can help you write a business plan

With Upmetrics, you will receive step-by-step guidance, customizable templates, 400+ sample business plans , and AI assistance to streamline your business planning process.

In fact, if you are not adept with finances, the financial forecasting tool Upmetrics provides will help you create realistic financial forecasts for 3 or more years.

Whether you’re starting a new venture or looking to grow one, Upmetrics offers the resources and insights you need to develop a successful & professional business plan that aligns with your goals.

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Frequently asked questions, why do you need a restaurant business plan.

A solid business plan is an essential tool for anyone looking to start or run a successful restaurant business. It helps to get clarity in your business, raise money, and identify potential challenges while starting and growing your business.

How to get funding for your restaurant business?

There are several ways to get funding for your restaurant business, but self-funding is one of the most efficient and speedy funding options. Other options for funding are:

  • Bank loan – You may apply for a loan in government or private banks.
  • Small Business Administration (SBA) loan – SBA loans and schemes are available at affordable interest rates, so check the eligibility criteria before applying for it.
  • Crowdfunding – The process of supporting a project or business by getting a lot of people to invest in your business, usually online.
  • Angel investors – Getting funds from angel investors is one of the most sought startup options.

What is the easiest way to write your restaurant business plan?

A lot of research is necessary for writing a business plan, but you can write your plan most efficiently with the help of restaurant business plan samples and edit it as per your needs. You can also quickly finish your plan in just a few hours or less with the help of our business plan software .

Can a good restaurant business plan help me secure funding?

Indeed. A well-crafted restaurant business plan will help your investors better understand your business domain, market trends, strategies, business financials, and growth potential—helping them make better financial decisions.

What's the importance of a marketing strategy in a restaurant business plan?

Marketing strategy is a key component of your restaurant business plan. Whether it is about achieving goals or helping your investors understand the return on investment—an impactful marketing strategy is the way to do it!

Here are a few pointers to help you understand the importance of having a marketing strategy:

  • It provides your business an edge over your competitors.
  • It helps investors better understand your business and growth potential.
  • It helps you develop products with the best profit potential.
  • It helps you set accurate pricing for your products or services.

About the Author

business development plan for restaurants

Vinay Kevadiya

Vinay Kevadiya is the founder and CEO of Upmetrics, the #1 business planning software. His ultimate goal with Upmetrics is to revolutionize how entrepreneurs create, manage, and execute their business plans. He enjoys sharing his insights on business planning and other relevant topics through his articles and blog posts. Read more

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How to Write A Restaurant Business Plan And Milestones

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The great restaurant idea around in your head is composed of many parts, all swirling around. And your restaurant business plan-including your restaurant profit and loss statement -is how you’re going to communicate it clearly.

Every investor wants to see a great idea presented in a cohesive, digestible format that convinces them of a sustainable or profitable business. Almost no investors blindly shake hands on an idea alone.

And aside from using it as a tool to land initial investments, a solid restaurant business plan will establish the groundwork for the first few years of a restaurant. It provides a roadmap for the growth and management of your business.

The better and more detailed a restaurant business plan, the better the map. The easier it is to navigate the road ahead and the clearer your path to success. 

Here is everything you need for a clear, effective, and professional restaurant business plan. Investors are out there, waiting to invest. That’s what they do. Why not with you? Let’s give them something to get excited about.

How to Write a Restaurant Business Plan

Step 1: an executive summary.

An executive summary is how to start a restaurant business plan. It’s the introductory part that gives investors an aerial view of the project. Treat the executive summary as the basic foundation for the restaurant proposal.

In many cases, unfortunately, this is the only section an investor will read. So, make it count.

The ideal executive summary is 1–2 pages and includes:

  • The overall mission statement of the restaurant . Use clear language to present a concise, unified vision and purpose.
  • Introduce the concept using industry-standard language, i.e. a fast-casual Mediterranean restaurant
  • Lay out what makes your concept different from similar concepts, i.e. with nightly Mediterranean-influenced live music and wall-to-wall murals of Aegean seascapes
  • Cover the basics of the menu , the chef, and the culinary influences of your offerings, and if you're offering something along the lines of table d’hote menus
  • Detail the restaurant’s location, target market, and the opportunity in the area
  • Funding requirements . Lay out the fundamental financials. List the overall amount of capital you need to open and begin operating, and break down the restaurant startup costs into specific sections. For example, you may use this section to introduce the overall amount of capital your restaurant needs to open and begin operating. From there, breakdown the restaurant startup costs into specific sections. For example, you may need $300,000 to open and $50,000 of that will go to renovating the space. Specify that. Additionally, disclose any fundraising you have done prior to creating the restaurant business plan. If you have contributed a lump sum of your own money, taken a loan from an institution, or entered into agreements with other investors, communicate that here.
  • Keys to success . Use this section to lay out exactly what will be the cornerstones of your success. This is the last little bow you’ll put in your executive summary to upsell your restaurant’s concept and your capacity as operator. Also, if you’ve done any financial forecasting, include it here in a simple graph. Numbers speak. And if you can show your investors the numbers you are aiming to hit in the first one to five years, those numbers will speak loudly.

A simple graph for your executive summary can include gross revenue, COGS, employee expenses, operating expenses, and EBITDA (earning before interest, taxes, depreciation, and amortization).

Step 2: In-Depth Business Description 

The next step in how to draw up a restaurant business plan is diving into your restaurant’s specifics.

In this section, you’ll bring your restaurant to life for your investors. Section by section, illustrate what makes your restaurant stand out and the value you’ll be bringing to its guests.

The Restaurant Experience And Vision

When a guest enters your restaurant, how do they feel? Is your restaurant dark and moody with wood furniture , lush red velvet, and French music playing in the background? Does your restaurant have sunny outdoor seating with an unparalleled view of the ocean and playful, colorful decor?

Set the stage. Paint a picture. Transport the reader of your restaurant business plan to your restaurant. Use this section to draw your investor in and show them what’s so special about your idea.

Consider also how you want your guests to feel. If you are offering healthy, fresh fare, you might want your guests to leave feeling light, happy and ready for a day outside. Are your servers knowledgeable sommeliers? Do you want your guests to settle in for a long evening of fine dining or are you a fast casual restaurant?

Close your eyes and take the time to envision your restaurant. Paint the picture of your mission statement by showing and telling your investor about it.

Restaurant Design

Here’s where you visually present some of the things you were just describing. Depending on how far you are along in the process, this section can have varying levels of detail.

You can have a full-blown professional mock-up of the restaurant and bar equipment layout , bar layout , including kitchen equipment, bar glasses , POS systems, lighting, and more.

Or you can include a mood board, which is a collage of images that will inspire the restaurant’s aesthetic. This option is typically less exciting for an investor, because it means you’ve got more work to do on the design front. But it’s certainly better than nothing. And if you don’t have a physical space yet, you won’t be able to get specific with a layout.

Introduce the Menu

Use this section to showcase your restaurant menu to investors. Write a brief introduction describing the cuisine. Does it come from a certain geo? Do you adhere to a particular dietary restriction? Is it meant to evoke a specific time or place? Will it be a QR code menu or a traditional paper menu?

Include all of your menus in this section. If you intend on serving Lunch, Dinner and Brunch, include all of the menus, along with their ingredients and preparations.

Step 3: Labor and Operation Details

Here you’ll cover hours of operation, payments accepted, portion controls, management techniques, training programs, labor, and money management.

The devil is in the details here. Try to cover these as thoroughly as possible. The less questions investors have, the better.

Operations:

  • Hours of operation
  • Days of operation (holidays, etc.)
  • Inventory and food cost controls (like setting par level inventory )
  • Recipe controls
  • Cross utilization of inventory
  • Sanitation schedules, including a bar cleaning checklist with glass and surface cleaner supplies from Bar Keepers Friend or Branch Basics.
  • Food handling
  • Management systems
  • Software used (scheduling, reservation management, point of service, etc) 
  • Training and staff education
  • Money management

Addressing these seemingly minute details may seem excessive when constructing a restaurant business plan. However, having these plans in place will demonstrate the sincere consideration you have put into making your restaurant dream a reality. Additionally, once funding is secured, it will set you up for success.

Now introduce your team.

If you’re going to be heavily involved, as an owner, tell the investors more about yourself. Let your story, your passion, and your experience color your restaurant. Consider the unique point of view you bring and demonstrate this to the potential investors. If there are other key players the investors should know about, introduce them here as well.

Then move on to how the overall staff will be constructed. Having a clear idea of your team’s makeup demonstrates your deep understanding of what your restaurant needs and what it is going to cost to staff it.

Your team breakdown might look something like this:

  • General manager
  • 2 assistant general managers
  • Kitchen or BOH Manager
  • 2 lead cooks
  • 2 line managers
  • 2 prep cooks/ line cooks (see a line cook job description here)
  • 3 bartenders

Consider adding how staffing might look for different meals, days of the week, and times of the year. You can break down the cost of labor for a slow Monday lunch in February as opposed to a Saturday night dinner in June.

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Step 4: Market Analysis

You know what most restaurant failure has in common? Insufficient market analysis. A lot of things can make or break a restaurant, no matter how great the food, ambiance, and concept may be.

Before considering a certain restaurant location, make sure you have an active, ready-to-engage target market waiting for you and you'll need to perform a swot analysis for restaurant . Check out a restaurant swot analysis example to get some ideas for how to do one.

Target Market

What does your restaurant’s target market look like?

Are they well-to-do business people who work across the street from your location? Are you opening in a foot traffic area with lots of young families?

Assess your target market, find out where they live, and find a great location from which to serve them.

Some characteristics you might want to consider in searching for a target market are:

  • Dining habits
  • Style and tastes
  • Value beliefs
  • Marital status
  • Religion (and any corresponding dietary restrictions)

Neighborhood Analysis

The analysis of the neighborhood is also important and will feed directly into your target market. Consider using results from the latest Census to include in your restaurant business plan.

Answer questions like:

  • How many people live within walking distance?
  • How many people live within an easy driving distance?
  • Will most of your customers dine with you for brunch on the weekend?
  • Is your location close to a cluster of businesses making it a busy lunch spot?
  • Are there any major universities or large institutions nearby?

This is a great place to include some visual elements. Consider including maps of the area. A zoomed-in map showing the surrounding area, whether a neighborhood or a city block, can illustrate the opportunity for foot traffic.

A bigger map showing surrounding freeways, parks, hotels, and institutions can provide a glimpse into nearby opportunities, as well.

Analysis of Surrounding Businesses & Competition

There will likely be restaurants, coffee shops, and other venues around your new restaurant.

Make sure to communicate what restaurants are in the area. Obviously, you won't want to open a Mexican restaurant in an area with several successful ones. However, if you are opening a Mediterranean restaurant in the middle of a neighborhood that is serving other cuisines, it might be a perfect fit for a highly trafficked area.

Major Venues and Institutions

A large institution could have a huge impact on your restaurant.

Make note of any large institutions and what they might bring to your restaurant. If a major university is nearby, they likely have a consistent stream of visitors on a daily basis.

This will also add season highs for your restaurant come commencement ceremonies. If your restaurant is located by a major theater or auditorium, you might have a nightly influx of pre-show or post-show guests

Use this section as an area to highlight these neighbors that could be a huge benefit to your restaurant. And that brings us to marketing

Step 5: Marketing Strategy

Whether you are opening the 900th franchise of a popular restaurant or a brand new cafe, you need a marketing strategy.

Positioning and Branding

By this point in your restaurant business plan, you’ve likely told the story of your brand, both visually and through text.

Use this area to contrast your brand, your mission statement, your values, and what you hope to bring to the community at hand against the businesses already present in the community.

You’ll also lay out your restaurant marketing plan timeline here, which will start months before your opening.

Marketing Timeline

This specific, actionable marketing includes:

  • Advertising in local and regional newspapers and magazines
  • Creating a website and social media account that reflect the restaurant’s brand and mission statement
  • Public relations push to increase awareness prior to opening, including story coverage in local newspapers
  • Partnerships with nearby major institutions, venues, gyms and hotels
  • Strategies to attract new customers
  • Strategies to retain existing customers through loyalty programs
  • Strategies to create “evangelist” customers who will both return and spread the word
  • Utilizing restaurant SEO strategies and Facebook Advertisements targeting your specific geography and target market.

Utilizing social media in tandem with word of mouth will allow you to spread the word without necessarily breaking the bank.

In terms of timing your marketing strategy, sooner is better. The minute your permits, funding, and groundbreaking are underway, alay your marketing foundation.

Tease some of your menu on Instagram.

Allow your followers to see the progress of renovations.

Having an engaged audience through the building process will translate into a record-breaking opening day.

Step 6: Financial Outlook

This section reiterates the numbers. State the overall amount of capital needed to open and operate. From there, break down where the funds will be allocated to align with the vision your business plan detailed.

This section will require robust figures and numbers, so do your research.

Funding Requirements & Capitalization Plan

This is where you will show how you turn your investors’ capital into a financial return on a decided timeline. After breaking down the startup costs of a restaurant, show how you intend to make money.

Like we noted earlier, create an outline showing your financial forecasts. Create this by using these figures:

  • Gross revenue
  • Cost of goods sold
  • Employee expenses
  • Operating expenses
  • EBITDA (Earning Before Interest, Taxes, Depreciation, and Amortization)

Your EBITDA will show what your projected earnings are before taxation. Consider laying these out over the course of the first five years, with a steady increase on your bottom line earnings.

Additionally, break these numbers down according to meals. Your brunch revenue assumptions will differ from your lunch and dinner revenue assumptions.

The more figure-based predictions you can provide in this section, the better.

Step 7: Milestones For Restaurant Business Plan

Finally, you’ll use the last section to project the completion of the fundamental parts of opening your restaurant. 

It should look something like this:

*See where bars buy liquor and how to stock a bar .

What about a small restaurant business plan.

There is no meaningful difference between a large and small restaurant business plan. In spirit, they aim to communicate the exact same things. That your idea is unique and brings value to its community.

Anything specific to a small restaurant business plan will organically surface throughout the plan itself. It will infect the way you analyze your market, your competition, your strategy, your menu, etc. Everything. 

If you’re trying to figure out how to make a small restaurant business plan, follow the steps above and be true to your business’s identity. Then it’ll be a small restaurant business plan.

It applies largely to how to open a bar , too.

Restaurant Business Plan: Achieved

Your restaurant business plan doesn’t just reflect the potential of your restaurant. It reflects your potential as a business owner. It can make or break your opportunity.

There is no shortage of stories documenting restaurant failure due to missed details, overconfidence, or plain old neglect. Creating a comprehensive restaurant business plan will not only gain you capital.

When done right, a great restaurant business plan sets you up for success, allows you to avoid common pitfalls, and gives you something to revisit when making future business decisions. It's also a good way to figure out how to drive restaurant sales . Good luck out there!

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Restaurant Management: The 7 elements of a Business Plan

Restaurant Management: The 7 elements of a Business Plan

November 05, 2019 •

6 min reading

Unless you are self-funding your food business, you will need to find investors. To woo investors, you will need a business plan that outlines the essentials of your food business. Time spent creating your business plan more than pays you back by making your idea easy to understand by people who can help you launch your dream.

Here's what you need to know about creating a food business plan.

The 7 elements of a Business Plan

Business plans follow a template, which means you don't need to reinvent the wheel to come up with your business plan for a food concept. All you need to do is understand what is expected in each aspect of the business plan and then pull together the information that will help you complete the section correctly.

While you can include more elements to make your case, as long as your plan covers these seven topics, you're in good shape.

1. Give an overview through an executive summary

The point of the executive summary is to give context to the rest of your business plan with a high-level overview -- essentially an elevator pitch. Entrepreneurs frequently complete the executive summary last, because it sums up what's in the rest of the business plan.

Business owners often talk about the mission of their business idea, as well as the history of the business founders. A value proposition is usually found in the executive summary as well, which explains how the new business idea differs from other companies on the market, which could be competing for the same audience.

For instance, someone who wants to open a coffee shop might talk about their experience as a barista, their connections with coffee farmers in a given region, and what sets their coffee shop apart from others, such as a line of vegan breakfast pastries or a planned coffee educational component for customers.

2. Help to understand the case through a business description

While you want to tease out your business in the Executive Summary, the Business Description section lets you go into full detail on your food business concept.

No two business descriptions are exactly alike, since no businesses are quite the same. Questions to guide your thinking in writing this section include:

  • Where are you located?
  • What products will you sell?
  • Who are your target customers?
  • What is your projected growth?
  • What opportunities does your business have?
  • Who are the principal partners in your business?
  • What factors give you a competitive advantage vis-a-vis your concept?

The Business Description can be a powerful motivator for you as you hustle to open your business. Read it over anytime you need to remember the end goal of all your hard work!

3. Define the markets with a market analysis

To succeed in business, you need to know who your competitors are and where you fit in the market. In a Market Analysis, you'll need to outline where your business fits in the market, for instance whether your coffee shop targets college students who need a late-night study hangout or the morning commuter crowd, who want healthy breakfast items and strong coffee.

As you describe your target market, you might include profiles or personas of your ideal customers.

  • Who are they?
  • what else do they like to do?
  • why would they choose your new coffee shop over others in the same neighborhood?

You might also include a SWOT analysis, in which you discuss the strengths, weaknesses, opportunities, and threats affecting your business. An opportunity might be a trending neighborhood location where there are no other coffee shops, where a threat might be a neighborhood saturated with cafes. A strength could be your coffee education; a weakness might be the lack of a coffee education, to be overcome with smart hiring.

Going into depth this way will show investors that you understand your customer and have anticipated their needs within your business model. If you have customer testimonials -- for instance, if you tested out your concept with a coffee cart and gained a following -- you can include this information here.

The last section of the market analysis includes research, which looks at the chief trends within the industry and geographic area. For instance, third wave coffee is a major trend, thus a new coffee shop would want to offer high-quality beans sourced directly from coffee farmers. Wellness foods are another major trend, thus vegan pastries with superfoods could be a hit.

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4. Show your own organization and management structure

You're not starting your business alone. This section of the business plan lets you show off the superstar talent who are going to help you launch your new cafe.

Perhaps you've heard the saying "it's not what you know, it's who you know."

Well, that holds true in many pitch rooms, because funders value your management and leadership connections more than, say, your connections to the best Nicaraguan coffee farmers (although they'll want to hear about that, too).

Funders place such a high value on management, because they know that an effective management team has the experience to weather tough storms. A good manager can help you pivot your concept if there's something that's not working -- say, your vegan pastries aren't a hit.

Spend time talking about the different players on your team, highlighting the qualifications, experience, and education of everyone who plays a role in your venture.

5. Define a clear sales and marketing strategy

Your idea won't be a hit unless you hit your sales and marketing goals. That means funders won't bite unless you show them how you've got creative ideas to push your product.

Start by discussing your price point.

  • How much will your beverages and food cost?
  • How does the price point relate to everything else you're doing?
  • How does it relate to the competition?

If your coffee drinks cost more than others in the neighborhood, be prepared to explain why you're charging more money.

After you situate your products on the market, you should talk about the promotional strategies you're using while launching the business and any great ideas you want to try later. While you're not open yet, perhaps you're teasing your coffee company on social media or writing a press release to announce that you've secured a location. Detail these strategies along with anything you're planning for your grand opening and beyond.

Don't forget to talk about your business website, including your SEO (search engine optimization) strategy, or any customer loyalty strategies, like a student discount.

6. Display your funding

Finally, the money you need to open your business comes into play. In this section, you talk about how much money you need to open your business.

This section can be stressful for business owners, but as long as you are being realistic and backing up your ask with data, you will be in good shape. Look for funding data on the type of business you want to open to guide your thinking. Coffee shops cost anywhere from $200,000 to $500,000 to open and can enjoy a profit margin as high as 25 percent. After three years in operation, a successful coffee shop can earn annual revenues of $1 million.

If you're not 100 percent sure how much money you need, a range is acceptable. If you are giving a range rather than a precise figure, make sure to include best-case and worst-case scenarios that explain why your maximum and minimum are set where they are.

Along with financials, you'll want to include a timeline, so anyone who invests understands when you plan to open and what needs to happen between now and then. In the timeline, you can talk about your location, build-out, licenses and permits, business insurance, inventory sourcing, hiring, employee training, and more.

The more detail you include in this section, the more impressed funders will be. When they see that you know your stuff and have thought through everything that needs to happen, they'll be more likely to sign on.

7. Give an outlook through financial projections

You may have thought the last section covered all your financials, but there's one more thing you need to cover: projections for the future.

Draw on market trends and projected revenue growth to talk about how profitable your business will be. Point out when investors would be repaid. Talk about the cash flow you will develop, then paint a picture of how your cash flow will help you grow.

To ace this section, you'll need to connect the dots between all the other information in your business plan, from your sales strategies to trends in the market to revenue growth. If you've had any earlier successes, such as a well-received trial run with a coffee cart, describe these here.

If you have a small food business and are seeking expansion funds, you'll also want to dwell on your successful track record, pointing out things like profitability, repeat customers, media attention, and more.

EHL Insights

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

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

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

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

Download the Ultimate Bar Business Plan Template

What is a restaurant and bar business plan.

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

Why Write a Restaurant and Bar Business Plan?

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

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

Writing an Effective Restaurant and Bar Business Plan

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

Executive Summary

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

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

Company Description

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

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

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

Industry Analysis

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

Questions to answer include:

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

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

Customer Analysis

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

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

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

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

Competitive Analysis

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

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

Marketing Plan

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

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

Operations Plan

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

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

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

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

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

Management Team

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

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

Financial Plan

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

This includes the following three financial statements:

Income Statement

Your income statement should include:

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

Sample Income Statement for a Startup Restaurant and Bar

Balance sheet.

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

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

Sample Balance Sheet for a Startup Restaurant and Bar

Cash flow statement.

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

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

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

Sample Cash Flow Statement for a Startup Restaurant and Bar

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

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

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

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

Finish Your Bar and Restaurant Business Plan in 1 Day!

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So you’re ready to sprout your restaurant? Our Business Plan will give your concepts roots.

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WHICH TYPE OF RESTAURANT ARE YOU?

Single-unit independent restaurants.

  • Review concept & formulate mission statement;
  • Prepare global development strategy;
  • Develop market analysis and strategic marketing plan;
  • Develop stabilized year cash flow statement;
  • Compare and contrast operating projections to National Restaurant Association segment-specific operating data;
  • Prepare a development sources and uses of funds statement;
  • Perform sensitivity analysis to determine profit and loss, break-even and return-on-investment ratios;
  • Incorporate the above into standard business plan format.

Multi-Unit Chain Restaurants

Restaurant companies with multi-unit growth objectives must build solid foundations built on experience, research and careful financial planning. Using the same analytical techniques as described for the single-unit independent, RDS begins with the prototype restaurant unit. Building on the foundation and success of this unit, RDS provides a strategic and tactical plan for multi-unit expansion at the corporate level.

  • Develop prototype unit stabilized year cash flow statement;
  • Prepare a prototype unit development sources and uses of funds statement;
  • Derive development standards (including site selection, location, facilities and demographics);
  • Develop organizational structure;
  • Establish corporate level income and expense analysis;
  • Prepare corporate level sources and uses of funds;
  • Develop and institute training and support systems;
  • Develop operations, training and personnel systems and manuals

Restaurant Franchises

Restaurant franchising has experienced rapid growth in recent decades and accounts for one-third of the $300 billion per year foodservice industry. RDS provides a variety of consulting services to both the franchiser and the franchisee.

For the franchisor, RDS offers the following services:

  • Define development objectives, goals and procedures;
  • Determine franchise fees, royalty payment schedules, and advertising fund contributions;
  • Define franchisee territories;
  • Develop criteria for area developer selection;
  • Derive build-out requirements;
  • Prepare franchising business plan;
  • Develop operations, training and personnel systems and manuals.

For the franchisee, RDS offers the following services:

  • Review existing franchisor material;
  • Analyze income projections and cost estimates;
  • Prepare unit level economics and corporate income and expense projections;
  • Prepare franchise development business plan.

International Restaurant Companies

The U.S. represents a growing market for international restaurant companies looking to expand overseas. RDS provides a variety of customized consulting services to international clients, including:

  • Strategic and conceptual planning;
  • Business plan development;
  • Demographic research and analysis;
  • Operations planning;
  • Site selection;
  • Personnel identification and selection;
  • Development of training and support systems;
  • Development of operations, training and personnel manuals;
  • Contract CFO and financial services.

business development plan for restaurants

James Rittuci, Rittuci Brick Oven Pizza, Olney Maryland

business development plan for restaurants

Back-Office Overview

The report analyzes more than 50 back-office functions and delivers a report with overview, comments and recommendations for each. Included are accounting / bookkeeping procedures, human resources, financial controls, legal procedures and tax savings.

business development plan for restaurants

Restaurant Business Plans

The RDS business plan is a battle-tested document that combines strategy and tactics to achieve a desired plan for growth. RDS’ clients have used the business plans to acquire financing, gain landlord confidence and investor support.

business development plan for restaurants

Outsourced CFO Services

This service is oriented to restaurant companies that cannot afford or justify the expense of a full-time CFO. Included are budgeting, lease negotiation, insurance, accounting oversight and project finance.

business development plan for restaurants

Financial Services

In addition, RDS provides a wide array of financial services oriented to the restaurant industry. Included are debt placement, financial analysis, lease review, landlord representation and international restaurant development.

Let’s talk about your project – We are here to help.

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5 Restaurant Design Trends for 2024, According to Designers

Industry leaders predict what we’ll be seeing more of in F&B spaces this year

Words by: Caitlin St John • Photos by Tom Parker

paper moon restaurant Raffles London at the OWO hotel

From a resurgence in retro-inspired design to secret menus, these are the top trends that will define restaurants and bars this year, straight from the industry experts who know best.

“While the concept of retro design isn’t new, it’s undergoing a fresh transformation. The contemporary adaptation of retro materials, such as glass block, darker wood tones, and mirrored walls, is experiencing a captivating resurgence. This modern approach is granting the public the freedom to embrace old-school materials that have been out of the spotlight for some time. Retro design is no longer confined to the aesthetics of the 1970s.” —Dala Al-Fuwaires, owner + principal designer, House of Form

RELATED: Retro Design Takes Hold in Restaurants and Bars

“I see ownership groups collaborating with smaller, more local establishments for on-property pop-up opportunities. You’re seeing it in airlines now, and it’s natural for these offerings to transition to hotels. It’s a great way to keep guests on property, while still getting [the feel of] the locale.” — Dan Mazzarini, principal + creative director, BHDM Design

“More restaurants are adopting open kitchens allowing the diners to witness the culinary process. It creates an engaging and dynamic atmosphere.” — Gulla Jónsdóttir, owner + principal, Atelier Gulla Jónsdóttir

“Culture seekers are driving the global tourism economy, and this means that food and art are becoming much more important to the hotels that these travelers are selecting for their stay. As a result of this growing importance placed on foodie travel, hotel restaurants are becoming bolder and more curated in their design. We will see that same connection to the outdoors, farm-to-table concepts, biodynamic farming features, biophilia, and bold uses of color and art to create a memorable environment to connect with the food and culture where these hotels are located.” — Larry Traxler, senior vice president of global design, Hilton Hotels & Resorts

“Off-menu offerings, like a well-kept secret known only to those familiar to the restaurant staff, is a practice that seems to be growing. This adds an air of mystery and excitement for regular patrons while encouraging a sense of discovery for newcomers, turning every restaurant visit into an exciting exploration.” —Ed Ng, founder, AB Concept

More from HD: 5 Hotel Design Trends for 2024, According to Designers Hybrid Day-To-Night Concepts Make the Most of Their Space Register for HD Expo + Conference 2024!

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AHLA Report Shows Positive Outlook For Hotel Industry in 2024

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Stylenations Embraces an Eco-Friendly Future

What's happening at Doral Arrowwood? What developers propose for the Rye Brook site

business development plan for restaurants

RYE BROOK — A 220-room hotel, residences, ballroom/conference space, a wellness spa and medical building are part of a conceptual proposal for the former Doral-Arrowwood resort property.

The property has been vacant since 2020's closing of a hotel-conference center. It used to generate hundreds of thousands of tax dollars for the village, and structures have since deteriorated, officials said.

A formal application is expected to be filed soon with the village for what the conceptual renderings showed as an Adirondack-style redevelopment at 975 Anderson Hill Road on dozens of acres near Connecticut’s border.

The village Board of Trustees and several members of the homeowners association of the 138-home Doral Greens neighborhood, which is next to the redevelopment site, sounded positive about developer Cohen Brothers Realty Corporation’s conceptual ideas, which were presented to the trustees in December.

“We’re very excited to share with you something that we think will raise the bar significantly and really put this project and Rye Brook at the forefront of a lot of people’s thoughts and minds, and providing recreation, providing ballrooms, providing venues for celebrations — weddings, bar mitzvahs and the like,” Charles S. Cohen, the development firm’s president and chief executive officer, told village trustees.

The site would also be a place "for people to come and feel good about themselves and to find a way to lead lives that are more productive and also more healthy.”

Cohen said the idea is for "a transportive experience, so folks from the immediate area — New York, New Jersey and Connecticut — don’t have to drive three, four hours to go to another state and to another city.

"We want them to be here.”

The developer and homeowners association have been working on an agreement over what happens to a portion of land — a former nine-hole golf course — that meanders through the neighborhood.

December's presentation indicated it would become walking trails and open space, which would call for restoring natural flowering, shrubbery and preserving many trees.

“Conceptually, we like the plans that were shown to the village of Rye Book,” said David Rozow, homeowners association president, adding: “We are just going through the details of what that former golf course is going to look like.”

Several neighbors who spoke at December’s presentation expressed support for the project, because it would remove the deteriorating building that once included the nearly 400-room Doral Arrowwood hotel and conference center. Its property management company ran short of money to run it, closing it four years ago . The hotel had opened in 1983 and included restaurants, the golf course, tennis courts, and indoor and outdoor pools.

What are the next steps for Doral Arrowwood?

Plans for the next several months include exterior demolition; a precise start day wasn’t given. Interior demolition has been under way, Cohen told the village trustees.

“Our client and development team have been working diligently to pull a complete application together. We expect to file imminently," said David Steinmetz, lawyer for the developer.

 The conceptual sketch plan includes:

  • A building that could include 115 residential units — no decision has been made yet as to whether they would be rental, for sale, or a mix.
  • A 220-room hotel with amenities
  • The 1,300 or so existing parking spaces would remain, with some amount of underground parking added.
  • The facility would have three restaurants.
  • A lawn area for private events
  • Swimming pool or pools
  • Tennis courts
  • A lake house would be built for activities such as yoga and wellness.

The Adirondack look and interior space would provide a sense of comfort, said Cohen, who described it as akin to a ski lodge’s feel.

The lodge's lobby would have floor-to-ceiling windows, according to documents describing the concept.

"The first thing that captures visitor's attention is the use of natural materials and colors." The documents say. "Stone veneer locally sourced from nearby quarries form the sturdy base, grounding the building to the earth. Ascending from the stone base, the structure evolves into a composition of warm wood paneling, glass, shingle with copper accent and slate roof."

Steinmetz told the trustees the next steps are to file a rezoning petition, a site plan and architectural plans. The developer would also submit documents for the environmental review known as SEQRA.

“We’re basically ready to go,” he told village officials, adding: “We’re anxious to get your sense and your feedback.”

While saying village boards' review process for a formal proposal would take time, several trustees sounded positive about what they saw.

Rye Brook lost not only the Doral Arrowwood in 2020 but also the Westchester Hilton , which had the county's largest ballroom. Combined, the properties had contributed as much as $700,000 a year in taxes to the village, Village Administrator Christopher Bradbury said.

“We’ve been certainly been missing our hotels," Mayor Jason Klein said. "We are glad to see a proposal that has a hotel component to it.”

Klein told the developer the village requires 10% of a housing development be affordable units.

In Westchester County, affordable rents can be typically restricted to households at 40%, 60% and 80% of county median income.

Michael McKinney covers growth and development in Westchester County and the Lower Hudson Valley for The Journal News/lohud.com and USA Today Network.

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Governor Ivey Announces Conecuh Sausage Expanding to Andalusia in $58 Million Growth Project, Creating 110 Jobs

Governor Ivey Announces Conecuh Sausage Expanding to Andalusia in $58 Million Growth Project, Creating 110 Jobs

ANDALUSIA – Governor Kay Ivey announced today that Conecuh Sausage, an iconic Alabama maker of hickory smoked sausages, plans to invest nearly $58 million to open a second production facility in the state, creating 110 jobs in Andalusia.

Conecuh Sausage was founded in Evergreen in 1947, and the production location in Conecuh County will remain operational as the company expands to meet increasing demand for its products.

“Conecuh Sausage is a landmark homegrown brand, and I am thrilled to see that the company continues to grow and thrive right here in ‘Sweet Home Alabama’,” said Governor Ivey. “This growth project will allow Conecuh Sausage to extend the reach of its brand and put its distinctive Alabama flavors in even more kitchens.”

Conecuh Sausage is a family-owned business that produces high-quality meats with a patented blend of seasonings. Its sausage products are sold directly through the company’s online store and Gift Store as well as through local grocery stores, national retailers and independent distribution companies.

Conecuh Sausage owners John Crum Sessions, president, and his son, John Henry Sessions, said they are making their long-term vision a reality in their quest to satisfy the demand for Conecuh Sausage products.

“We are eager to join the Andalusia community and add jobs and growth to the local economy while remaining in the state of Alabama,” the duo said in a statement. “We are thrilled with the opportunity to expand our production facilities and increase distribution to serve our loyal customers.”

As part of the project, the company commits to creating at least 110 new jobs in Andalusia and to investing $57.8 million to construct and equip the new facility in Covington County, according to the Alabama Department of Commerce.

“Conecuh Sausage’s expansion project positions the company for sustained growth while also generating a significant economic impact in the Andalusia area,” said Ellen McNair, Secretary of the Alabama Department of Commerce. “We’re happy that the company decided to expand its production footprint in South Alabama rather than going to another state.”

After researching multiple expansion locations in the Midwest, Conecuh chose to remain in their home state of Alabama.

“This is an exciting and important day for the city of Andalusia,” said Mayor Earl Johnson. “We have been working for decades to be prepared when a company like Conecuh Sausage was ready to expand here, and we appreciate the Sessions family for their confidence in our community and the investment they are making here.

“I cannot overstate the positive impact this facility and the jobs it will generate will have on our community in the coming years,” said Mayor Johnson. “Many people worked very hard to put this project together, and we are appreciative of their efforts.”

Other local officials also applauded Conecuh Sausage’s investment plans in Andalusia.

“For years, I think that many of us have taken pride in being a next-door neighbor to Conecuh County, the home of Conecuh Sausage.  And now, we are privileged to welcome Conecuh Sausage and the Sessions family into our county,” said Covington County Commission Chairman Greg White. “The County Commission commits to doing everything we can to make this a perfect fit as Conecuh Sausage expands into Covington County.”

“Conecuh Sausage has been a part of our menu for more than 75 years,” added Covington County Economic Development Commission Executive Director Rick Clifton. “We are excited to partner with them in their expansion plans for the future.”

A photo from today’s groundbreaking is attached.

Provided by the Office of the Governor of Alabama | governor.alabama.gov

© 2024 Office of the Governor of Alabama

Oconomowoc sees surge of development proposals, especially for Pabst Farms land

business development plan for restaurants

OCONOMOWOC - From the time Pabst Farms became a focus for developers early in the new century, the city of Oconomowoc has seen steady growth spring forth from Interstate 94 and northward — but perhaps not quite like this apparent sudden rush.

The city will field a trio of public hearings on proposals, all coming at once before the Oconomowoc Common Council on Feb. 20, with plans that range from more than 200 apartments along its northern border to a commercial and industrial center and senior housing near its southern edge.

And that's not even counting an effort to rezone about 24 acres in the middle, north of Oconomowoc Parkway, for unspecified future commercial development along Highway 67, and a planning amendment for Pabst Farms Town Centre along I-94.

None of this is catching city officials by surprise, given that the bulk of these proposals involve Pabst Farms, a development initiative which now dates back almost a quarter-century with the creation of a tax-increment financing district in 2001 and which is closely matched to an ever-evolving master plan.

"There is excitement about Oconomowoc for more housing and business development in several key areas: Olympia, Pabst Farms, and the northeast region of the city," Oconomowoc Mayor Robert Magnus said. "It is a great play to live, work and play — a hidden secret in Lake Country.”

The trick continues to be to carefully manage growth in a community where developer interest is particularly strong. "Growth is good to a point, but it has to be balanced," Magnus said.

Here's a snapshot of what's happening in February.

Apartments envisioned by Connaughton's Three Leaf Partners

Fresh off a residential development plan in the village of Hartland , the real estate partnership associated with Milwaukee Bucks guard Pat Connaughton has similar ideas in mind for Oconomowoc.

Like the Hartland concept, Three Leaf Partners wants to build apartments on a large scale on roughly 21 acres of land in the northeastern part of the city at Brown Street and Highway K north of Meadow View Elementary School. The development would feature 11 20-unit multi-family buildings totaling 220 apartment units.

The development, dubbed Northeast Apartments, would require rezoning the land from general commercial to a high-density residential multi-family under a matching change to the city's comprehensive land-use map. That would be the focus of the Feb. 20 public hearing.

Among the dozens of pages of planning documents presented to the Oconomowoc Plan Commission on Feb. 6, Jason Gallo, city planner and zoning director, noted the apartment complex plan would add to "one of the fastest developing areas" in Oconomowoc.

Commercial space eyed within business park at Pabst Farms

Along Oconomowoc Parkway and Old Schoolhouse Road and north of Hackney Way, Pabst Farms Development Inc. envisions a business park that wouldn't strictly be industrial in nature.

The 10.9-acre rectangular parcel, dubbed Blackrock Commerce Center, would include nine commercial/industrial buildings, pushing Pabst Farms' development further north and filling vacant land between Kwik Trip and the Hackney House Apartments development.

To do what the developer wants, the Oconomowoc Common Council would have to allow the business park zone to be tweaked with what's known as a Planned Development Overlay — essentially, elements that normally aren't allowed within the zone but can be incorporated under a special plan that's subject to city approval and a hearing. It's a way to cater to certain businesses with complex needs, city officials explained.

"The applicant is targeting certain businesses that need both commercial and business park uses in the same building," Gallo said in related planning documents. "An example of this would be a contractor's showroom. ... A cabinet maker may want a showroom, where people can purchase products, but in the back have a shop that fabricates and assembles the cabinets."

Among the "endless" possibilities are bakeries, bike sales and repair, home improvement businesses, office furniture centers and snow blower and lawn mower dealers, he added.

Firm also tries to clear way for Capri Communities senior housing

Pabst Farms Development will also try to win approval for a 250-unit senior living community, with planning documents specifying Capri Communities as the operator. The plan would unfold on 24.46 acres between Valley Road and Pabst Farms Boulevard, east of Village Square Drive and west of Village Crossing Condominiums.

The W-shaped parcel is currently earmarked for commercial development within the city's land-use and zoning guidelines, so to accommodate any multi-floor senior living facility, the parcel would need to be rezoned to high-density residential. The requested overlay district essentially is needed to amend the earlier Village Square development that now defines that mostly residential neighborhood, officials said.

"The site is located next to a hotel, bank, coffee shop, grocery store and other commercial uses," Gallo wrote in planning documents. "This is very desirable for an elderly senior housing community."

The Feb. 20 hearing will focus on that zoning adjustment and adjusting the related comprehensive plan, which both require city approval.

Pabst Farms continues to grow in other sections

Two other development plans not scheduled for public hearings this month also reach far in community development, at Pabst Farms specifically.

Pabst Farms Development wants the city to reclassify 24 acres of land now earmarked for business park ideals to commercial. The U-shaped parcel runs along the east side of Highway 67 where the road bends westward between Oconomowoc Parkway and Pabst Road. According to planning documents presented Feb. 6, the concept envisions about a dozen buildings of various sizes and shapes within the development.

Even that high-profile commercial plan pales in comparison to 151 acres of Pabst Farms Town Centre along I-94. Two partnering land owners want to amend the planned development district to help support planning ideas presented previously as concepts.

The acreage is made up of three areas surrounding Fleet Farm , the massive commercial store that's visible from I-94. While commercial development is still in the mix, some plans have also called for other uses — most notably, the 2023 concept by Wingspan Development Group for 171 apartments units and 80,000 square feet of innovation and technology business space.

City not surprised by interest, but plans prompt policy decisions

Combined, the five development plans passing through public channels total 231 acres. In and of itself, that doesn't surprise city officials, including Magnus, especially given the fact that the city required a master plan focused on Pabst Farms' development.

However, development proposals, especially those involving housing, require the Common Council to weigh developers' preferences against those of the community, the mayor said. That means setting policies where appropriate, such as determining just how many apartment complexes should be built to maintain the right mix of available housing.

"I have challenged the council with the idea of, hey, what do you want Oconomowoc to look like 10, 15 and 20 years from now," Magnus said.

He said that it's also important for people to note that, while such plans come to light in public meetings, all proposals are subject to approval and other market forces that could alter their paths.

"Proposed developments do not mean they will be built," Magnus said. "In addition, many of the proposals will take years to build if approved. We analyze the short- and long-term effects of all developments."

Contact reporter Jim Riccioli at [email protected] .

Plans for sidewalk cafe in long-vacant Bird Rock restaurant space get mixed response from La Jolla boards

A long-vacant restaurant space at 5550 La Jolla Blvd. is slated for an exterior remodel.

Planned District Ordinance Committee gives its support, but Development Permit Review group wants more information.

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Plans to renovate the exterior of a former Bird Rock cafe with the hope of landing a new restaurant tenant went before the La Jolla Planned District Ordinance and La Jolla Development Permit Review committees this week.

Though the PDO board lent its support, the DPR Committee asked the applicant team to return with more information before it votes.

The intent is to create a sidewalk cafe and renovate the facade of the property spanning 5550-5590 La Jolla Blvd., the former site of Cass Street Cafe & Patio and The French Pastry Shop. The space has been vacant for about a decade.

A long-vacant retail and restaurant space at 5550 La Jolla Blvd. is slated to undergo an exterior remodel.

Business News

Long-vacant La Jolla lot is eyed for renovation into sidewalk cafe

The property in the 5500 block of La Jolla Boulevard is the former home of two restaurants but has been empty for about 10 years.

Jan. 5, 2024

Exterior changes also would be made to the entire complex that houses the restaurant space. Other businesses there include Bird Rock Animal Hospital, The UPS Store, a nail salon, a dry cleaner, offices and more.

The inclusion of the sidewalk cafe triggered the need for a coastal development permit. Thus, the proposal went to the PDO and DPR.

At the Feb. 12 PDO meeting, applicant representative Ryan Labrum of Orange County-based architecture firm AO said “we’re trying to get something that currently exists and upgrade it and make it look a little bit nicer. It’s a pretty prominent location in Bird Rock.”

A rendering depicts exterior changes planned for the long-vacant restaurant space on La Jolla Boulevard in Bird Rock.

Labrum said the team is expecting a four-month permit review process followed by an eight- to 12-month construction period. “It would be great if we could get this done in the next 18 months,” he said.

Labrum said the team would like to add a trellis to the patio area and put in a bi-folding glass door system.

“The idea would be to turn it into an indoor/outdoor space,” he said. “When the weather is bad ... you could close those down. When the weather is nice, you could open it back up.”

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The objective is to make the space more appealing to prospective tenants, though there is no particular tenant in mind, he said.

“There are ideas out there to potentially have multiple restaurant tenants in the same space, like a food hall, but that hasn’t been determined because a tenant has not been identified,” Labrum said.

Square footage is not being added and therefore additional parking will not be included in the project, he said. Existing landscaping also will remain.

When changes are proposed for the signage, the applicant team would need to return to the PDO for additional review.

This business complex in the 5500 block of La Jolla Boulevard is planned to undergo exterior changes.

While saying he’s excited about the renovation, Bird Rock Animal Hospital owner Craig Bender asked to have the plumbing looked at as part of the work.

“From what I understood, especially for the restaurant, part of what slowed people coming was the plumbing,” Bender said. “It’s been an issue … it backs up into my animal hospital with sewage.”

Labrum said the applicant team won’t go into the plumbing, but any restaurant tenant would have the option to look at the plumbing as part of further improvements to the space.

“If there are any water issues, we’ll find them and fix them,” Labrum said. “I can’t allow my clients to open up a wall and see wood that has been dry-rotted or damaged by water or termites and put it back as is. We would have to replace that.

“Any roof or anything that needs repair or replacement [is something] we are going to look at.”

The restrooms “would probably be gutted and replaced” and later locked for security, he added.

Bender said “this looks beautiful. I’m really stoked about this. We all want this.”

A word of caution came from PDO member Brian Williams, who said he wants the work to be more than “lipstick on a pig.”

“It has been empty for [so long] and is this big vacant space in such a high-profile area. … I don’t want fancy [exteriors] and then still have these infrastructure issues that are going to lead to turnover because they can’t succeed there or they don’t go in,” Williams said. “There are a lot of longtime tenants that deserve that reward of seeing that fresh face, but I hope [the renovation] is staged in a way that it won’t harm the existing businesses.”

The board voted unanimously to support the renovation on condition that the applicant team return with information about screening for mechanical equipment and any changes to the signage, when available.

A similar presentation was given the next day at the DPR meeting, where the reception was less warm.

Several committee members and others attending the meeting questioned why there were issues with the interior for so long — such as the plumbing — and wondered whether parking could be improved. There were few comments about the planned renovation.

DPR Chairman Brian Will noted that “we ... have not heard any opposition to the work being proposed. It’s actually the work that is not being proposed that seems to be the rub. … There seem to be issues with this building but not with this project.”

Trustee John Shannon said: “It feels incomplete. I feel like I don’t have enough resolution that this is going in the [right] direction.”

Thus, DPR trustees asked Labrum to relay the board’s concerns about infrastructure improvements and return with a response at a future meeting.

The committee’s findings ultimately will proceed to the La Jolla Community Planning Association for ratification or further review. ◆

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U.s. department of commerce releases 2023 update to equity action plan, outlines new commitments to advance equity, office of public affairs.

Today the U.S. Department of Commerce released the 2023 update to its Equity Action Plan , in coordination with the Biden-Harris Administration’s whole-of-government equity agenda. This Equity Action Plan is part of the Department’s efforts to implement the President’s Executive Order on “ Further Advancing Racial Equity and Support for Underserved Communities Through The Federal Government ,” which reaffirmed the Administration’s commitment to deliver equity and build an America in which all can participate, prosper, and reach their full potential.

“Homogeneity is the enemy of innovation. If we are to out-build, out-innovate, and out-compete the rest of the world, we need to ensure we’re harnessing and empowering Americans across the country by utilizing our greatest strength - diversity,” said Secretary of Commerce Gina Raimondo. “That’s why the Biden-Harris Administration’s commitment to equity is so important and why I’m proud to see that reflected in this updated action plan. We fail to meet our full potential as a nation unless we harness the talents and strengths of all parts of the country, including those who have too often been left behind.”

Deputy Secretary of Commerce Don Graves will participate in an event at the White House this morning to outline the updated Equity Action Plan, where he will be accompanied by Donna Ennis, Co-Director of the Georgia Artificial Intelligence in Manufacturing (Georgia AIM), who is a winner of the Build Back Better Regional Challenge (BBBRC). The presentation will highlight  workforce pipelines put in place to ensure all Americans, including people from underserved communities, can participate in the innovation economy.

“Thanks to President Biden’s continued and steadfast commitment to supporting underserved and underrepresented communities, this Administration has made historic progress to achieving equity centered initiatives,” said Deputy Commerce Secretary Don Graves. “Through investments in business grants and funding opportunities, the Secretary and I are proud of the Commerce Department’s efforts in promoting equitable and inclusive capitalism that will pave the path to America’s economic prosperity.”

In alignment with the Department of Commerce’s strategic goals , the Equity Action Plan includes real-life examples of how America’s economy and people are best served by filtering our work through a prism of equity. America’s diversity is its competitive advantage – but only if everyone has an opportunity to fulfill their potential and fully participate in our economy.

The equity strategies associated with each strategic goal will assist in designing programs that will address barriers to equity and meet the needs of all Americans, including underserved communities.

  • Equity Strategy 1: Mobilize our nation’s diversity to fuel innovation and sustain our global competitiveness across geographic regions so that all communities have equal access to opportunities.
  • Equity Strategy 2: Expand growth opportunities for businesses and entrepreneurs, including in underserved communities.
  • Equity Strategy 3: Promote equitable economic development and career pathways to good jobs.
  • Equity Strategy 4: Use targeted investments and program design to address the climate crisis through mitigation, adaptation, and resilience efforts to ensure environmental and economic resilience.
  • Equity Strategy 5: Expand opportunity and discovery through data to inform and evaluate actions that improve community outcomes.

Since the release of its first-ever Equity Action Plan in 2022, the Department of Commerce has:

  • Released $3 billion in American Rescue Plan dollars across 780 awards through six innovative economic development programs.
  • Reduced the cost of bringing high-speed internet to unserved and underserved communities, and increased the resilience of internet infrastructure.
  • Invested $100 million to support the needs of tribal governments and Indigenous communities across 51 awards in 25 states and the Northern Mariana Islands.

Learn more about the Administration’s equity work at whitehouse.gov/equity and check out all Federal Equity Action Plans at performance.gov/equity .

To follow stories and posts across agencies, follow the hashtags #GovEquity and #GovDelivers on social media.

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    A restaurant business plan is a document that outlines the various aspects of your restaurant business. It can be used to secure funding from investors or keep track of your progress as you develop your business. A business plan should include information on your target market, competition, business model, marketing strategy, and financial ...

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

    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.

  13. How to Write a Restaurant Business Plan + Free Template

    Key Takeaways Highlight the concept of the restaurant along with the ambiance, types of cuisines, customer base, and USPs of the restaurant in the plan. Utilize tools for SWOT analysis to assess your strengths, weaknesses, opportunities, and threats for making informed decisions.

  14. A 7 Step Guide On How To Write A Restaurant Business Plan

    How To Write A Restaurant Business Plan in 2023- All You Need To Know. The first step to opening your restaurant business is to have a clear, unambiguous idea of your restaurant; what is it that you plan to create and sell. A Restaurant Business Plan acts as a guideline, a roadmap for the future development of your restaurant business.

  15. How to Write A Restaurant Business Plan And Milestones

    Step 1: An Executive Summary. An executive summary is how to start a restaurant business plan. It's the introductory part that gives investors an aerial view of the project. Treat the executive summary as the basic foundation for the restaurant proposal.

  16. Restaurant Management: The 7 elements of a Business Plan

    1. Give an overview through an executive summary. The point of the executive summary is to give context to the rest of your business plan with a high-level overview -- essentially an elevator pitch. Entrepreneurs frequently complete the executive summary last, because it sums up what's in the rest of the business plan.

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

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

  18. BUSINESS PLANS

    Restaurant Business Plans The RDS business plan is a battle-tested document that combines strategy and tactics to achieve a desired plan for growth. RDS' clients have used the business plans to acquire financing, gain landlord confidence and investor support. Outsourced CFO Services

  19. How to Build a Business Development Strategy for Your Restaurant

    1. Conduct a SWOT analysis Strengthening a restaurant's success requires the power of analysis. A SWOT assessment can help shed light on a business's current standing, from its internal staff and financial performance to external competition and market trends.

  20. 5 Restaurant Design Trends for 2024, According to Designers

    "Off-menu offerings, like a well-kept secret known only to those familiar to the restaurant staff, is a practice that seems to be growing. This adds an air of mystery and excitement for regular patrons while encouraging a sense of discovery for newcomers, turning every restaurant visit into an exciting exploration." —Ed Ng, founder, AB ...

  21. Next Development Group plans Principio ...

    The city's Urban Development Review Board will consider plans for the 35,966-square-foot site at 5401 N.W. Seventh Ave., in the Model City neighborhood, on Feb. 21.

  22. Rye Brook development: Doral Arrowwood plans restaurants, housing, spa

    RYE BROOK — A 220-room hotel, residences, ballroom/conference space, a wellness spa and medical building are part of a conceptual proposal for the former Doral-Arrowwood resort property.

  23. Governor Ivey Announces Conecuh Sausage Expanding to Andalusia in $58

    ANDALUSIA - Governor Kay Ivey announced today that Conecuh Sausage, an iconic Alabama maker of hickory smoked sausages, plans to invest nearly $58 million to open a second production facility in the state, creating 110 jobs in Andalusia. Conecuh Sausage was founded in Evergreen in 1947, and the production location in Conecuh County will remain operational as the company expands to meet ...

  24. Oconomowoc sees push for new development from Pabst Farms and north

    Commercial space eyed within business park at Pabst Farms. Along Oconomowoc Parkway and Old Schoolhouse Road and north of Hackney Way, Pabst Farms Development Inc. envisions a business park that ...

  25. Nolensville approves plans for 27-acre town square development

    Two local firms are teaming up to bring a first-of-its-kind development to Nolensville. Land Innovations and Rochford Realty are planning a 27-acre mixed-use development which will be the city's ...

  26. Plans for sidewalk cafe in long-vacant Bird Rock restaurant space get

    Plans to renovate the exterior of a former Bird Rock cafe with the hope of landing a new restaurant tenant went before the La Jolla Planned District Ordinance and La Jolla Development Permit Review committees this week. Though the PDO board lent its support, the DPR Committee asked the applicant team to return with more information before it votes.

  27. U.S. Department of Commerce Releases 2023 Update to Equity Action Plan

    Today the U.S. Department of Commerce released the 2023 update to its Equity Action Plan, in coordination with the Biden-Harris Administration's whole-of-government equity agenda.This Equity Action Plan is part of the Department's efforts to implement the President's Executive Order on "Further Advancing Racial Equity and Support for Underserved Communities Through The Federal ...

  28. Toast cuts 550 employees, plans facility reorganization

    In conjunction with its quarterly results, the Boston-based restaurant management company (NYSE: TOST) said Thursday it is cutting approximately 550 workers as part of a restructuring plan ...

  29. RESTAURANT GLOBUS, Elektrostal

    Restaurant Globus. Unclaimed. Review. Save. Share. 67 reviews #2 of 30 Restaurants in Elektrostal $$ - $$$ European Contemporary Vegetarian Friendly. Fryazevskoye Hwy., 14, Elektrostal Russia + Add phone number + Add website + Add hours Improve this listing. See all (2)