Restuarant Business Plan
Put the sections that you feel would be most compelling to someone who’s never met you first: the “Management Team” section if you’re coming from high-profile establishments, for example.
The goal is for the reader to keep turning the page.
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.
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. Create a mood board that shows images related to the design and feeling of your restaurant. Once you’ve described them in detail, reiterate why your specific concept will be appealing to them.
Describe your restaurant concept and get the reader excited about your idea.This section is most relevant for fine-dining concepts, concepts that have a unique service style, or if you have particularly strong feelings about what role service will play in your restaurant.It can be a powerful way of conveying your approach to hospitality to investors by explaining the details of the guest’s service experience.You want to demonstrate that the work experience you’ve acquired over the course of your career has provided you with the necessary skills to run a successful restaurant.Ideally, once you have described the strong suit of every member of your team, you’ll be presenting a full deck. Photos of materials and snippets of other restaurants that you love that are similar to the brand you’re building are also helpful. What do they do for a living, how old are they, and what’s their average income?Address the micro and macro market conditions in your area.At a macro level, what are the local and regional economic conditions?Your business plan will be the road map from which your new restaurant develops.No matter how much thought you’ve put into your concept or how many trusted colleagues have assured you of its greatness, you absolutely must write a business plan.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).