bbq restaurant business plan sample

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BBQ Business Plan

Are you a foodie and want to open your own barbecue restaurant? If yes, then put your first foot right with a barbecue business plan, because opening a barbeque business is rewarding.

Need help writing a business plan for your BBQ business? You’re at the right place. Our BBQ business plan template will help you get started.

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Download our free business plan template now and pave the way to success. Let’s turn your vision into an actionable strategy!

• Fill in the blanks – Outline
• Financial Tables

How to Write A BBQ Business Plan?

Writing a BBQ business plan is a crucial step toward the success of your business. Here are the key steps to consider when writing a business plan:

1. Executive Summary

An executive summary is the first section planned to offer an overview of the entire business plan. However, it is written after the entire business plan is ready and summarizes each section of your plan.

Here are a few key components to include in your executive summary:

Introduce your Business:

Start your executive summary by briefly introducing your business to your readers.

Market Opportunity:

Highlight the BBQ you offer your clients. The USPs and differentiators you offer are always a plus.

Marketing & Sales Strategies:

Financial highlights:, call to action:.

Ensure your executive summary is clear, concise, easy to understand, and jargon-free.

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2. Business Overview

The business overview section of your business plan offers detailed information about your company. The details you add will depend on how important they are to your business. Yet, business name, location, business history, and future goals are some of the foundational elements you must consider adding to this section:

Business Description:

Describe your business in this section by providing all the basic information:

Describe what kind of BBQ business you run and the name of it. You may specialize in one of the following BBQ businesses:

• BBQ restaurant
• BBQ catering services
• Online BBQ retailers
• BBQ franchise
• Describe the legal structure of your BBQ business, whether it is a sole proprietorship, LLC, partnership, or others.Explain where your business is located and why you selected the place.

Mission Statement:

Business history:.

If you’re an established BBQ business, briefly describe your business history, like—when it was founded, how it evolved over time, etc.

Future Goals:

This section should provide a thorough understanding of your business, its history, and its future plans. Keep this section engaging, precise, and to the point.

3. Market Analysis

The market analysis section of your business plan should offer a thorough understanding of the industry with the target market, competitors, and growth opportunities. You should include the following components in this section.

Target market:

Start this section by describing your target market. Define your ideal customer and explain what types of services they prefer. Creating a buyer persona will help you easily define your target market to your readers.

For instance, families and casual diners or tourists & travelers would be an ideal target audience for a commercial BBQ business.

Market size and growth potential

Competitive analysis:, market trends:.

Analyze emerging trends in the industry, such as changes in customer behavior or preferences, etc. Explain how your business will cope with all the trends.

Regulatory Environment:

Here are a few tips for writing the market analysis section of your BBQ business plan:

• Conduct market research, industry reports, and surveys to gather data.
• Provide specific and detailed information whenever possible.
• Illustrate your points with charts and graphs.
• Write your business plan keeping your target audience in mind.

4. Products And Services

The product and services section should describe the specific services and products that will be offered to customers. To write this section should include the following:

Describe your cuisines:

Mention the BBQ cuisines your business will offer. This list may include

• Smoked meats
• Barbecue sauces
• BBQ sandwiches
• Platters and combo meals

Emphasize your signature dish:

Mention sourcing and quality.

• Make sure to draw attention to any organic or regionally grown items you use. Talk about how you uphold quality standards all through the cooking and preparation process.

Additional Services:

In short, this section of your BBQ plan must be informative, precise, and client-focused. By providing a clear and compelling description of your offerings, you can help potential investors and readers understand the value of your business.

5. Sales And Marketing Strategies

Writing the sales and marketing strategies section means a list of strategies you will use to attract and retain your clients. Here are some key elements to include in your sales & marketing plan:

Unique Selling Proposition (USP):

Define your business’s USPs depending on the market you serve, the equipment you use, and the unique services you provide. Identifying USPs will help you plan your marketing strategies.

For example, authentic regional seasoning, handcrafted artisanal BBQ, or unique flavor combinations, could be some of the great USPs for a BBQ company.

Pricing Strategy

Marketing strategies:, sales strategies:, customer retention:.

Overall, this section of your barbecue business plan should focus on customer acquisition and retention.

Have a specific, realistic, and data-driven approach while planning sales and marketing strategies for your BBQ business, and be prepared to adapt or make strategic changes in your strategies based on feedback and results.

6. Operations Plan

The operations plan section of your business plan should outline the processes and procedures involved in your business operations, such as staffing requirements and operational processes. Here are a few components to add to your operations plan:

Staffing & Training:

Operational process:, equipment & machinery:.

Include the list of equipment and machinery required for BBQ, such as smokers & grills, barbecue utensils & tools, food service equipment, etc.

Adding these components to your operations plan will help you lay out your business operations, which will eventually help you manage your business effectively.

7. Management Team

The management team section provides an overview of your BBQ business’s management team. This section should provide a detailed description of each manager’s experience and qualifications, as well as their responsibilities and roles.

Founders/CEO:

Key managers:.

• It should include senior management, and other department managers (e.g. operations manager, hotel manager) involved in the BBQ business operations, including their education, professional background, and any relevant experience in the industry.

Organizational structure:

Compensation plan:, advisors/consultants:.

Mentioning advisors or consultants in your business plans adds credibility to your business idea.

This section should describe the key personnel for your BBQ business, highlighting how you have the perfect team to succeed.

8. Financial Plan

Your financial plan section should provide a summary of your business’s financial projections for the first few years. Here are some key elements to include in your financial plan:

Profit & loss statement:

Cash flow statement:, balance sheet:, break-even point:.

Determine and mention your business’s break-even point—the point at which your business costs and revenue will be equal.

Financing Needs:

Be realistic with your financial projections, and make sure you offer relevant information and evidence to support your estimates.

9. Appendix

The appendix section of your plan should include any additional information supporting your business plan’s main content, such as market research, legal documentation, financial statements, and other relevant information.

• Add a table of contents for the appendix section to help readers easily find specific information or sections.
• In addition to your financial statements, provide additional financial documents like tax returns, a list of assets within the business, credit history, and more. These statements must be the latest and offer financial projections for at least the first three or five years of business operations.
• Provide data derived from market research, including stats about the industry, user demographics, and industry trends.
• Include any legal documents such as permits, licenses, and contracts.
• Include any additional documentation related to your business plan, such as product brochures, marketing materials, operational procedures, etc.

Use clear headings and labels for each section of the appendix so that readers can easily find the necessary information.

Remember, the appendix section of your BBQ business plan should only include relevant and important information supporting your plan’s main content.

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

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

This sample BBQ business plan will provide an idea for writing a successful BBQ plan, including all the essential components of your business.

After this, if you still need clarification about writing an investment-ready business plan to impress your audience, download our BBQ business plan pdf .

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Key Elements of Business Plan

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

A business plan is an essential tool for anyone looking to start or run a successful BBQ business. It helps to get clarity in your business, secures funding, and identifies potential challenges while starting and growing your business.

Overall, a well-written plan can help you make informed decisions, which can contribute to the long-term success of your BBQ business.

How to get funding for your BBQ business?

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

Small Business Administration (SBA) loan

Crowdfunding, angel investors.

Apart from all these options, there are small business grants available, check for the same in your location and you can apply for it.

Where to find business plan writers for your BBQ business?

There are many business plan writers available, but no one knows your business and ideas better than you, so we recommend you write your BBQ business plan and outline your vision as you have in your mind.

What is the easiest way to write your BBQ 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 any BBQ business plan example and edit it as per your need. You can also quickly finish your plan in just a few hours or less with the help of our business plan software .

About the Author

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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Small Barbecue Business

Back to All Business Ideas

How to Start a Small Barbecue Business

Written by: Carolyn Young

Carolyn Young is a business writer who focuses on entrepreneurial concepts and the business formation. She has over 25 years of experience in business roles, and has authored several entrepreneurship textbooks.

Edited by: David Lepeska

David has been writing and learning about business, finance and globalization for a quarter-century, starting with a small New York consulting firm in the 1990s.

Published on February 17, 2022 Updated on March 13, 2024

Investment range

$8,550 - $24,100

Revenue potential

$110,000 - $1,100,000 p.a.

Time to build

1 – 3 months

Profit potential

$44,000 - $220,000 p.a.

Industry trend

Are you the grill master at your backyard BBQs? Maybe it’s time to take that mastery to the next level by starting your own barbecue business. You can choose from several startup options, from a food truck to a smoker in a vacant lot, and from opening your own little barbecue shop to BBQ catering. Maybe you’ll become the next Franklin Barbecue and build your own national empire of meats. 

There is much to learn, though, before starting your own barbecue business. Fortunately, this step-by-step guide provides all the business know-how you’ll need to grill your way to entrepreneurial greatness.

Looking to register your business? A limited liability company (LLC) is the best legal structure for new businesses because it is fast and simple.

Form your business immediately using ZenBusiness LLC formation service or hire one of the Best LLC Services .

Step 1: Decide if the Business Is Right for You

Pros and cons.

Starting a small barbecue business has pros and cons to consider before deciding if it’s right for you.

• Fantastic Food – Share your passion for perfectly grilled meats
• Flexibility – Many options in terms of products and services
• High Demand – Who doesn’t love barbecue?
• Stiff Competition – Market is saturated with barbecue options
• Legit Skills Required – Must be a true grillmaster to stand out

Barbecue industry trends

Industry size and growth.

• Industry size – The US barbecue restaurant industry was worth $4 billion in 2021.(( https://www.ibisworld.com/united-states/market-research-reports/barbecue-restaurants-industry/ ))
• Industry growth – The US barbecue restaurant industry has seen steady 2% growth each of the last five years. 
• Number of businesses – The US is home to 17,243 barbecue restaurants.
• Number of people employed – The BBQ restaurant industry employs 372,986 people.

Trends and challenges

Trends in the barbecue industry include:

• Spicy, smoky, and savory continues to be the most popular BBQ flavor combination. 
• Barbecued vegetables and plant-based proteins are in greater demand. 
• Spice rubs with exotic flavors, such as from the Middle East and Africa, are growing in popularity. 

Challenges in the barbecue industry include:

• Rising meat prices are cutting into profit margins.
• Labor shortages present a challenge for all food businesses.

Demand hotspots

• Most popular states – The most popular states for barbecue businesses are Minnesota, Kansas, and Missouri.(( https://www.zippia.com/advice/states-love-bbq/ ))
• Least popular states – The least popular states for barbecue restaurants are Rhode Island, Massachusetts, and New York.

What kind of people work in Barbecue?

• Gender – 24.3% of barbecue cooks are female, while 71.8% are male.(( https://www.zippia.com/grill-cook-jobs/demographics/ ))
• Average level of education – The average barbecue cook is high school educated.
• Average age – The average age of a barbecue cook in the US is 38.7 years old.

How much does it cost to start a small barbecue business?

Startup costs for a small barbecue business range from $8,500 to $24,000. The first main expense is a down payment on a food truck, a down payment on a truck to transport your equipment, or a rental space deposit. The second main expense is for the equipment including a commercial smoker and a grill. 

If you want to hone your BBQ skills, you can take online video classes through a site like BBQ Champs for less than $1,000. You can also find a host of free grilling and barbecue videos on YouTube. 

You’ll need a handful of items to successfully launch your small barbecue business, including: 

• Commercial smoker
• Grill tools
• Serving utensils
• Packaging materials

How much can you earn from a small barbecue business?

The average price of a BBQ meal is about $15. If you operate as a solopreneur with a mobile stand or food truck, your profit margin should be about 40%.

In your first year or two, you could sell 20 meals per day from your BBQ truck and bring in nearly $110,000 in annual revenue. This would mean almost $44,000 in profit, assuming that 40% margin. As your brand gains recognition, you could rent a restaurant space and hire staff, reducing your profit margin to around 20%. You might sell 200 meals per day, giving you about $1,100,000 in annual revenue and a tidy profit of $220,000.

What barriers to entry are there?

There are a few barriers to entry for a small barbecue business. Your biggest challenges will be:

• Making grilled meats that stand out in a crowded market 
• Financing startup

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Step 2: hone your idea.

Now that you know what’s involved in starting a small barbecue business, it’s a good idea to hone your concept in preparation to enter a competitive market. 

Market research will give you the upper hand, even if you’re already positive that you have a perfect product or service. Conducting market research is important, because it can help you understand your customers better, who your competitors are, and your business landscape.

Why? Identify an opportunity

Research small barbecue businesses in your area to examine their products, price points, customer reviews, and what sells best. You’re looking for a market gap to fill. For instance, maybe your market is missing a restaurant that specializes in BBQ chicken. 

You might consider targeting a niche market by specializing in a certain aspect of your industry, such as vegetable and vegan barbecue.

This could jumpstart your word-of-mouth marketing and attract clients right away. 

What? Determine your products or services

You could specialize in barbecuing a certain type of meat or offer a variety, and you could also choose a style of barbecue like Kansas City or St. Louis barbecue. You could also offer a variety of side dishes. Potential products include:

• Pulled pork and pork sandwiches
• Beek brisket and brisket sandwiches
• Chicken and chicken sandwiches
• Baked beans
• Potato salad
• Corn bread; banana pudding

How much should you charge for barbecue products?

A barbecue meal could range from $10 to $18 depending on the size and the number of sides. The average is around $15. Your expenses, if you have a mobile stand, will be for ingredients, packaging, and fuel. You should aim for a profit margin of about 40%.

Once you know your costs, you can use this Step By Step profit margin calculator to determine your mark-up and final price points. Remember, the prices you use at launch should be subject to change if warranted by the market.

Who? Identify your target market

Your target market will be very broad so you should spread out your marketing on sites like TikTok, Instagram, Facebook, and LinkedIn. You could also get some recognition by entering a barbecue competition or two.

Where? Choose your business premises

In the early stages, you may want to run your business as a mobile stand to keep costs low. But as your business grows, you’ll likely need to hire workers for various roles and may need to rent out retail space to have a BBQ joint. Find commercial space to rent in your area on sites such as Craigslist , Crexi , and Instant Offices .

When choosing a commercial space, you may want to follow these rules of thumb:

• Central location accessible via public transport
• Ventilated and spacious, with good natural light
• Flexible lease that can be extended as your business grows
• Ready-to-use space with no major renovations or repairs needed

Step 3: Brainstorm a Small BBQ Business Name

Your business name is your business identity, so choose one that encapsulates your objectives, services, and mission in just a few words. You probably want a name that’s short and easy to remember, since much of your business, and your initial business in particular, will come from word-of-mouth referrals.

Here are some ideas for brainstorming your business name:

• Short, unique, and catchy names tend to stand out
• Names that are easy to say and spell tend to do better 
• Name should be relevant to your product or service offerings
• Ask around — family, friends, colleagues, social media — for suggestions
• Including keywords, such as “BBQ” or “barbecue”, boosts SEO
• Name should allow for expansion, for ex: “Holy Smoke BBQ” over “Chicken Coop BBQ”
• Avoid location-based names that might hinder future expansion
• Use online tools like the Step by Step Business Name Generator . Just type in a few keywords and hit “generate” and you’ll have dozens of suggestions at your fingertips.

Once you’ve got a list of potential names, visit the website of the US Patent and Trademark Office to make sure they are available for registration and check the availability of related domain names using our Domain Name Search tool. Using “.com” or “.org” sharply increases credibility, so it’s best to focus on these. 

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Finally, make your choice among the names that pass this screening and go ahead with domain registration and social media account creation. Your business name is one of the key differentiators that sets your business apart. Once you pick your company name, and start with the branding, it is hard to change the business name. Therefore, it’s important to carefully consider your choice before you start a business entity.

Step 4: Create a Small Barbecue Business Plan

Every business needs a plan. This will function as a guidebook to take your startup through the launch process and maintain focus on your key goals. A business plan also enables potential partners and investors to better understand your company and its vision:

• Executive Summary: Highlight the main concept of your small barbecue business, showcasing your unique barbecue style, target market, and strategies for attracting barbecue enthusiasts.
• Business Overview: Describe the focus of your barbecue business, including the types of barbecue dishes offered, such as smoked meats, homemade sauces, and side dishes.
• Product and Services: Detail your menu items, including signature barbecue meats, vegetarian options, and catering services for events.
• Market Analysis: Evaluate the local demand for barbecue cuisine, identifying potential customer demographics and dining trends in your area.
• Competitive Analysis: Compare your barbecue business to local competitors, emphasizing what sets your flavors, cooking methods, or ambiance apart.
• Sales and Marketing: Outline how you plan to market your barbecue business, using tactics like social media campaigns, local food events, or special promotions.
• Management Team: Highlight the culinary and business expertise of your team, particularly in barbecue cooking and restaurant management.
• Operations Plan: Describe the day-to-day operations, including food preparation, service, and maintaining health and safety standards.
• Financial Plan: Provide an overview of start-up costs, pricing strategy, and expected revenue, along with a profitability timeline.
• Appendix: Include supporting documents, such as sample menus, market research data, or health and safety certifications, to back up your business plan.

If you’ve never created a business plan, it can be an intimidating task. You might consider hiring a business plan specialist to create a top-notch business plan for you.

Step 5: Register Your Business

Registering your business is an absolutely crucial step — it’s the prerequisite to paying taxes, raising capital, opening a bank account, and other guideposts on the road to getting a business up and running.

Plus, registration is exciting because it makes the entire process official. Once it’s complete, you’ll have your own business! 

Choose where to register your company

Your business location is important because it can affect taxes, legal requirements, and revenue. Most people will register their business in the state where they live, but if you’re planning to expand, you might consider looking elsewhere, as some states could offer real advantages when it comes to small barbecue businesses.

If you’re willing to move, you could really maximize your business! Keep in mind, it’s relatively easy to transfer your business to another state.

Choose your business structure

Business entities come in several varieties, each with its pros and cons. The legal structure you choose for your barbecue business will shape your taxes, personal liability, and business registration requirements, so choose wisely. 

Here are the main options:

• Sole Proprietorship – The most common structure for small businesses makes no legal distinction between company and owner. All income goes to the owner, who’s also liable for any debts, losses, or liabilities incurred by the business. The owner pays taxes on business income on his or her personal tax return.
• General Partnership – Similar to a sole proprietorship, but for two or more people. Again, owners keep the profits and are liable for losses. The partners pay taxes on their share of business income on their personal tax returns.
• Limited Liability Company (LLC) – Combines the characteristics of corporations with those of sole proprietorships or partnerships. Again, the owners are not personally liable for debts.
• C Corp – Under this structure, the business is a distinct legal entity and the owner or owners are not personally liable for its debts. Owners take profits through shareholder dividends, rather than directly. The corporation pays taxes, and owners pay taxes on their dividends, which is sometimes referred to as double taxation.
• S Corp – An S-Corporation refers to the tax classification of the business but is not a business entity. An S-Corp can be either a corporation or an LLC , which just need to elect to be an S-Corp for tax status. In an S-Corp, income is passed through directly to shareholders, who pay taxes on their share of business income on their personal tax returns.

We recommend that new business owners choose LLC as it offers liability protection and pass-through taxation while being simpler to form than a corporation. You can form an LLC in as little as five minutes using an online LLC formation service. They will check that your business name is available before filing, submit your articles of organization , and answer any questions you might have. 

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Step 6: Register for Taxes

The final step before you’re able to pay taxes is getting an Employer Identification Number , or EIN. You can file for your EIN online or by mail or fax: visit the IRS website to learn more. Keep in mind, if you’ve chosen to be a sole proprietorship you can simply use your social security number as your EIN. 

Once you have your EIN, you’ll need to choose your tax year. Financially speaking, your business will operate in a calendar year (January–December) or a fiscal year, a 12-month period that can start in any month. This will determine your tax cycle, while your business structure will determine which taxes you’ll pay.

The IRS website also offers a tax-payers checklist , and taxes can be filed online.

It is important to consult an accountant or other professional to help you with your taxes to ensure you’re completing them correctly.

Step 7: Fund your Business

Securing financing is your next step and there are plenty of ways to raise capital:

• Bank loans: This is the most common method but getting approved requires a rock-solid business plan and strong credit history.
• SBA-guaranteed loans: The Small Business Administration can act as guarantor, helping gain that elusive bank approval via an SBA-guaranteed loan .
• Government grants: A handful of financial assistance programs help fund entrepreneurs. Visit Grants.gov to learn which might work for you.
• Friends and Family: Reach out to friends and family to provide a business loan or investment in your concept. It’s a good idea to have legal advice when doing so because SEC regulations apply.
• Crowdfunding: Websites like Kickstarter and Indiegogo offer an increasingly popular low-risk option, in which donors fund your vision. Entrepreneurial crowdfunding sites like Fundable and WeFunder enable multiple investors to fund your business.
• Personal: Self-fund your business via your savings or the sale of property or other assets.

Bank and SBA loans are probably the best option, other than friends and family, for funding a small barbecue business. You might also try crowdfunding if you have an innovative concept. 

Step 8: Apply for Barbecue Business Licenses and Permits

Starting a barbecue business requires obtaining a number of licenses and permits from local, state, and federal governments. A barbecue stand or restaurant may need the following, depending on the requirements in your area:

• Food service license
• Food handler’s permit
• Building health permit
• Liquor license

Federal regulations, licenses, and permits associated with starting your business include doing business as (DBA), health licenses and permits from the Occupational Safety and Health Administration ( OSHA ), trademarks, copyrights, patents, and other intellectual properties, as well as industry-specific licenses and permits. 

You may also need state-level and local county or city-based licenses and permits. The license requirements and how to obtain them vary, so check the websites of your state, city, and county governments or contact the appropriate person to learn more. 

You could also check this SBA guide for your state’s requirements, but we recommend using MyCorporation’s Business License Compliance Package . They will research the exact forms you need for your business and state and provide them to ensure you’re fully compliant.

This is not a step to be taken lightly, as failing to comply with legal requirements can result in hefty penalties.

If you feel overwhelmed by this step or don’t know how to begin, it might be a good idea to hire a professional to help you check all the legal boxes.

Step 9: Open a Business Bank Account

Before you start making money, you’ll need a place to keep it, and that requires opening a bank account .

Keeping your business finances separate from your personal account makes it easy to file taxes and track your company’s income, so it’s worth doing even if you’re running your barbecue business as a sole proprietorship. Opening a business bank account is quite simple, and similar to opening a personal one. Most major banks offer accounts tailored for businesses — just inquire at your preferred bank to learn about their rates and features.

Banks vary in terms of offerings, so it’s a good idea to examine your options and select the best plan for you. Once you choose your bank, bring in your EIN (or Social Security Number if you decide on a sole proprietorship), articles of incorporation, and other legal documents and open your new account. 

Step 10: Get Business Insurance

Business insurance is an area that often gets overlooked yet it can be vital to your success as an entrepreneur. Insurance protects you from unexpected events that can have a devastating impact on your business.

Here are some types of insurance to consider:

• General liability: The most comprehensive type of insurance, acting as a catch-all for many business elements that require coverage. If you get just one kind of insurance, this is it. It even protects against bodily injury and property damage.
• Business Property: Provides coverage for your equipment and supplies.
• Equipment Breakdown Insurance: Covers the cost of replacing or repairing equipment that has broken due to mechanical issues.
• Worker’s compensation: Provides compensation to employees injured on the job.
• Property: Covers your physical space, whether it is a cart, storefront, or office.
• Commercial auto: Protection for your company-owned vehicle.
• Professional liability: Protects against claims from a client who says they suffered a loss due to an error or omission in your work.
• Business owner’s policy (BOP): This is an insurance plan that acts as an all-in-one insurance policy, a combination of the above insurance types.

Step 11: Prepare to Launch

As opening day nears, prepare for launch by reviewing and improving some key elements of your business. 

Essential software and tools

Being an entrepreneur often means wearing many hats, from marketing to sales to accounting, which can be overwhelming. Fortunately, many websites and digital tools are available to help simplify many business tasks. 

You may want to use industry-specific software, such as Restaurant 365 , lightspeed , or toast , to manage your inventory, purchasing, menu, and payments. 

• Popular web-based accounting programs for smaller businesses include Quickbooks , Freshbooks , and Xero . 
• If you’re unfamiliar with basic accounting, you may want to hire a professional, especially as you begin. The consequences for filing incorrect tax documents can be harsh, so accuracy is crucial. 

Develop your website

Website development is crucial because your site is your online presence and needs to convince prospective clients of your expertise and professionalism.

You can create your own website using services like WordPress, Wix, or Squarespace . This route is very affordable, but figuring out how to build a website can be time-consuming. If you lack tech-savvy, you can hire a web designer or developer to create a custom website for your business.

They are unlikely to find your website, however, unless you follow Search Engine Optimization ( SEO ) practices. These are steps that help pages rank higher in the results of top search engines like Google. 

Starting a small barbecue business is an exciting venture, and to ensure success, you need effective marketing strategies that go beyond the basics. Here are some practical tips to help your barbecue business thrive:

• Leverage Social Media Influencers: Partner with local influencers or food bloggers to showcase your barbecue offerings. Their endorsement can create a buzz and attract a wider audience.
• Host Tasting Events: Organize tasting events at local community gatherings, farmers’ markets, or even outside your business location to let people experience the delicious flavors firsthand.
• Loyalty Programs: Implement a loyalty program to encourage repeat customers. Offer discounts or free items after a certain number of visits, fostering customer loyalty.
• Collaborate with Local Businesses: Partner with nearby breweries, pubs, or event venues to cross-promote each other. This helps tap into each other’s customer bases.
• Create Signature Dishes: Develop unique and memorable dishes that set your barbecue business apart. A standout menu item can generate word-of-mouth marketing and keep customers coming back.
• Catering Services: Offer catering services for events, parties, and corporate functions. Provide sample menus to local businesses to showcase your offerings for their events.
• Online Ordering and Delivery: Implement an efficient online ordering system with delivery options. In today’s fast-paced world, convenience can significantly boost your customer base.
• Seasonal Promotions: Introduce seasonal promotions or limited-time menu items to keep your offerings fresh and give customers a reason to return regularly.
• Customer Reviews and Testimonials: Encourage satisfied customers to leave positive reviews on online platforms. Share these testimonials on social media and your premises to build credibility.
• Collaborate with Food Apps: Partner with popular food delivery apps to expand your reach. Many customers discover new restaurants through these platforms, providing an additional avenue for exposure.

Focus on USPs

Unique selling propositions, or USPs, are the characteristics of a product or service that sets it apart from the competition. Customers today are inundated with buying options, so you’ll have a real advantage if they are able to quickly grasp how your barbecue business meets their needs or wishes. It’s wise to do all you can to ensure your USPs stand out on your website and in your marketing and promotional materials, stimulating buyer desire. 

Global pizza chain Domino’s is renowned for its USP: “Hot pizza in 30 minutes or less, guaranteed.” Signature USPs for your barbecue business could be:

• Award-winning Kansas City-style barbecued ribs
• Slow smoked BBQ chicken that will blow your socks off
• St. Louis-style BBQ truck – coming to your town soon! 

You may not like to network or use personal connections for business gain. But your personal and professional networks likely offer considerable untapped business potential. Maybe that Facebook friend you met in college is now running a barbecue business, or a LinkedIn contact of yours is connected to dozens of potential clients. Maybe your cousin or neighbor has been in barbecue for years and can offer invaluable insight and industry connections. 

The possibilities are endless, so it’s a good idea to review your personal and professional networks and reach out to those with possible links to or interest in barbecue. You’ll probably generate new customers or find companies with which you could establish a partnership.

Step 12: Build Your Team

If you’re starting out small from a home office, you may not need any employees. But as your business grows, you will likely need workers to fill various roles when you get a physical location. Potential positions for a barbecue business include:

• Cooks – prepare BBQ and sides
• General Manager – scheduling, ordering, accounting
• Marketing Lead – SEO strategies, social media 

At some point, you may need to hire all of these positions or simply a few, depending on the size and needs of your business. You might also hire multiple workers for a single role or a single worker for multiple roles, again depending on need. 

Free-of-charge methods to recruit employees include posting ads on popular platforms such as LinkedIn, Facebook, or Jobs.com. You might also consider a premium recruitment option, such as advertising on Indeed , Glassdoor , or ZipRecruiter . Further, if you have the resources, you could consider hiring a recruitment agency to help you find talent. 

Step 13: Run a Small Barbecue Business – Start Making Money!

People love their barbecue, no matter what style, so if you’re a master of grilled meats you could start up your own little BBQ business and put smiles on a lot of faces while grabbing a slice of this $4 billion industry. With patience and hard work, you could eventually grow to have multiple BBQ joints and franchises around the country. 

Now that you’ve done your business homework, it’s time to get behind that grill, perfect your recipes and start building your barbecue empire! 

• Small Barbecue Business FAQs

Yes, a barbecue business can be profitable. If you run a mobile barbecue stand, your profit margin should be around 40%. The profit margin of a food truck or restaurant will be closer to 20%.

You can do catering, have a food truck, or just have a mobile barbecue stand. For a mobile barbecue stand, you’ll need your barbecue equipment and a vehicle to transport it. 

Develop a strong online presence by creating a professional website and utilizing social media platforms to showcase your BBQ offerings, menu items, and customer testimonials. Share mouthwatering photos and videos of your BBQ dishes on social media. Implement targeted online advertising to reach individuals in your local area who are interested in BBQ or food-related topics. 

The city that eats the most BBQ can vary, but some well-known BBQ hotspots in the United States include Kansas City, Texas (particularly Austin and Lockhart), Memphis, and North Carolina (Eastern-style and Western-style). 

The best-selling barbecue meat can vary based on regional preferences, but some popular choices include pork ribs, pulled pork, brisket, chicken, and sausage. It’s important to understand the preferences of your local market and offer a variety of BBQ meats to cater to different tastes.

Develop a unique BBQ flavor profile or signature sauce that distinguishes your offerings. Emphasize high-quality ingredients and authentic cooking techniques to create exceptional BBQ flavors. Offer a diverse menu that includes unique side dishes, vegetarian or vegan options, or fusion-inspired BBQ creations.

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• Decide if the Business Is Right for You
• Hone Your Idea
• Brainstorm a Small BBQ Business Name
• Create a Small Barbecue Business Plan
• Register Your Business
• Register for Taxes
• Fund your Business
• Apply for Barbecue Business Licenses and Permits
• Open a Business Bank Account
• Get Business Insurance
• Prepare to Launch
• Build Your Team
• Run a Small Barbecue Business - Start Making Money!

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BBQ Business Plan Template [Updated 2024]

BBQ Business Plan Template

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

The following business plan template gives you the key elements to include in a winning BBQ business plan. In addition to this template, a well-crafted plan will include market research to help you better understand the bbq industry, market trends, your competitive advantage and your target market. It will also help you set business goals, craft a strategic marketing plan and build a strong financial plan.

You can download our Business Plan Template (including a full, customizable financial model) to your computer here.

Barbecue Business Plan Example

Below are links to each of the key sections of a sample BBQ business plan. It can be used for bbq restaurants, bbq food truck or a bbq catering company.

I. Executive Summary II. Company Overview III. Industry Analysis IV. Customer Analysis V. Competitive Analysis VI. Marketing Plan VII. Operations Plan VIII. Management Team IX. Financial Plan

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BBQ Business Plan Home I. Executive Summary II. Company Overview III. Industry Analysis IV. Customer Analysis V. Competitive Analysis VI. Marketing Plan VII. Operations Plan VIII. Management Team IX. Financial Plan

How To Write a Business Plan for BBQ Restaurant in 9 Steps: Checklist

By alex ryzhkov, resources on bbq restaurant.

• Financial Model
• Business Plan
• Value Proposition
• One-Page Business Plan
• SWOT Analysis
• Business Model
• Marketing Plan

Are you thinking of launching a BBQ restaurant? The restaurant industry has been booming in recent years, and the BBQ sector is no exception. According to recent statistics by IBISWorld, from 2016 to 2021, the revenue for BBQ restaurants grew at an annual rate of 2.5%, reaching a total of $3 billion in the US alone.

However, starting a new restaurant can be challenging without a clear plan. To ensure success, follow these nine steps to write a business plan for your BBQ restaurant.

• Conduct market research to understand customer needs and preferences.
• Determine the business concept, mission statement, and goals for the restaurant.
• Identify the target market, including demographics and behaviors.
• Evaluate the competition and analyze their strengths and weaknesses.
• Define the menu, featuring a variety of smoked meats, classic sides, and tasty desserts.
• Analyze the finances, including startup costs, cash flow projections, and profitability.
• Choose the right location, considering rental costs, accessibility, and local market demand.
• Obtain the required permits and licenses, including food safety regulations and liquor license applications.
• Assemble a team of experienced professionals, including a chef, bartender, servers, and administrative staff.

By following these steps, you will be well-prepared to open a successful BBQ restaurant that will delight your customers and generate revenue.

• Conduct Market Research

Before starting a business plan for a BBQ restaurant, it's crucial to conduct thorough market research to gauge the feasibility of your idea. This step will help you understand the needs and wants of your potential customers, the current market trends and the level of competition.

Identify your niche: Identify your target market and their specific needs to fill a gap in the market. You need to determine whether there is enough demand for a BBQ restaurant in your location, and what the local demographics prefer when it comes to BBQ dining options.

Market research tips:

• Look for similar restaurants in the area and evaluate their menu, price point, and service.
• Identify the size of the customer base in your area and their income level.
• Use secondary sources like census data, local industry associations, and market research reports
• Conduct surveys and focus group discussions, or interview people in your target market to gather insights.

Analyze your customers: Once you've determined your target market, it's important to study customer behavior, choices, and preferences.

Customer analysis tips:

• Identify the most popular types of cuisine and the specific dishes preferred by potential customers.
• Study the demographics, such as age, gender, income level, educational background, and lifestyle preferences.
• Analyze customer patterns and buying behaviors, such as frequency of dining out, and preferences for dining in a group or alone, and at different times of the day.
• Find out what attracts customers to your restaurant, such as convenience, price, reviews, and uniqueness, and use these to your advantage.

Assess the competition: Studying competing businesses will help you understand the market and devise strategies that will set you apart from the rest.

Competitive analysis tips:

• Identify your competition and study their menu, pricing, marketing strategies, location, target market, and the level of customer satisfaction.
• Use this information to differentiate your restaurant and offer unique features that will appeal to potential customers.
• Consider your restaurant's strengths, weaknesses, opportunities, and threats to determine how you will position your brand.

By conducting thorough market research, you'll be able to make informed decisions about your business and assess the feasibility of your idea. This step will also guide you in determining the right menu, pricing, location, and marketing strategies to succeed in the highly competitive food industry.

Determine The Business Concept

Before starting a business, it's crucial to determine the business concept. This means taking the time to define what you want your restaurant to be, what it will offer, and what makes it unique.

Define your vision: A clear understanding of your vision is essential because it will help you stay on track while making important decisions about the restaurant. Consider what type of BBQ restaurant you want to create and what values the business will stand for.

Consider your niche: In a crowded marketplace, it's important to find your niche and create something unique. This could be a specific type of BBQ, a focus on local ingredients or sauces, or a particular atmosphere that reflects your restaurant's personality.

Develop a brand: A strong brand will help you stand out from the competition and attract the right customers. Think about the name, logo, color scheme, and other branding elements that will reflect your restaurant's personality.

Choose your offerings: One of the most important aspects of a BBQ restaurant is the menu. Decide what items you will offer, what makes them special, and what ingredients you will use. Consider your target market and what they might want to eat, as well as your own personal tastes and preferences.

• Tip 1: Research other BBQ restaurants to see what offerings are popular and what areas might be lacking variety.
• Tip 2: Experiment with different sauces and sides to create something unique and memorable.
• Tip 3: Don't be afraid to change the menu over time to keep things fresh and appealing to customers.

Think about the atmosphere: A BBQ restaurant should have a warm and inviting atmosphere that reflects the food and customer experience you want to create. Consider the decor, lighting, and seating arrangements that will make your restaurant feel comfortable and inviting to customers.

By determining the business concept, you'll have a better understanding of what kind of restaurant you want to create. It will help you stay focused on your goals and will make it easier to make decisions about things like menu offerings, branding, and location.

Identify The Target Market

Identifying the target market is a crucial step in creating a successful business plan for a BBQ restaurant. You need to know who your customers are, what their needs and preferences are, and how to reach out to them. Here are some tips on how to identify the target market for your BBQ restaurant:

Research the demographics

Check out the competition, conduct surveys.

Once you have a good understanding of your target market, you can start developing a marketing strategy that appeals to their needs and preferences. For example, if your target market is families with young children, you may want to offer family-friendly menus, kid's activities, and promotions.

Remember that your target market may evolve over time . You may need to adjust your marketing efforts or menu offerings to stay relevant and competitive. Keep an eye on trends and listen to customer feedback to stay on top of your game.

Evaluate The Competition

One of the most critical steps in creating a successful BBQ restaurant business plan is evaluating the competition. Knowing who your competitors are, what they offer, and their strengths and weaknesses can help you identify opportunities to differentiate your brand. Additionally, examining their pricing structures and marketing approaches can help you better position your restaurant and attract customers.

When evaluating the competition, consider the following factors:

• Number of competing BBQ restaurants in the local area
• Their menu offerings and pricing
• Their location and accessibility
• The quality of their food and customer service
• Their marketing tactics and online presence
• Their strengths and weaknesses
• Visit the competition's restaurants and sample their food.
• Read online customer reviews to get a sense of their reputation and service quality.
• Use industry databases and directories to research competing BBQ restaurants in your area.

Once you've evaluated the competition, you can use this information to develop strategies to stand out from the crowd. For example, you may decide to offer unique menu items, adjust your pricing, or invest more heavily in marketing to differentiate yourself from competitors.

It's also important to remember that competition is not necessarily a bad thing. Multiple BBQ restaurants in the area can indicate a high demand for this type of food, giving you the opportunity to capitalize on this trend.

Define The Menu

One of the key components of any restaurant is the menu. For a BBQ restaurant, the menu should be carefully crafted and well thought out to ensure that it aligns with the business concept and target market. Here are some important considerations when defining the menu for a BBQ restaurant:

• Stay true to your concept and theme
• Offer a variety of smoked meats
• Include classic side dishes
• Consider dietary needs and preferences
• Provide different sauces to enhance the flavors of the meats
• Include desserts that complement the menu
• Offer options for take-out or delivery

Stay true to your concept and theme: When defining the menu for your BBQ restaurant, it is important to stay true to your concept and theme. Ensure that your menu reflects the cozy and relaxed atmosphere with a southern charm that you want to create in your restaurant. This means offering menu items that align with the BBQ theme.

Offer a variety of smoked meats: One of the main attractions of a BBQ restaurant is the smoked meats. Ensure that your menu includes a variety of smoked meats, including brisket and baby back ribs. You may also want to consider offering other smoked meats, such as pulled pork or smoked chicken.

Include classic side dishes: Along with the smoked meats, side dishes are also an important part of the BBQ experience. Classic sides like mac n cheese and collard greens are popular options and should be included in the menu. You may also want to consider offering other sides, such as cornbread or baked beans.

Consider dietary needs and preferences: It is important to consider dietary needs and preferences when defining the menu for your BBQ restaurant. Offering vegetarian or vegan options, or items that cater to gluten-free or dairy-free diets, can help to expand your customer base.

Provide different sauces to enhance the flavors of the meats: Different sauces can enhance the flavors of the meats and add another level of customization to the dining experience. Offering a variety of sauces, such as a sweet BBQ sauce or a spicy chipotle sauce, can cater to different tastes.

Include desserts that complement the menu: Desserts can be a great way to round out the dining experience and should be chosen to complement the menu. Popular options for BBQ restaurants include desserts like peach cobbler or pecan pie.

Offer options for take-out or delivery: Providing options for take-out or delivery can help to expand your customer base and increase revenue. Ensure that your menu includes items that are suitable for take-out or delivery and that your packaging and delivery systems are efficient and reliable.

By taking the time to carefully consider and define your menu, you can create a dining experience that aligns with your business concept and target market and sets your BBQ restaurant apart from the competition.

Analyze The Finances

One of the most crucial steps towards starting any business is a careful examination of finances . You need to analyze the costs involved in setting up the restaurant, determining how much it would cost to bring it to fruition and break even. Here are a few considerations to help you understand finances better:

• Start-up Costs: An important part of your initial financial assessment is calculating start-up costs. This will include factors like leasing a property, buying or renting equipment, investing in inventory, and more. Starting costs can add up quickly and it’s important to have a clear understanding of what you need to invest upfront to avoid unexpected expenses.
• Operating costs: These are expenses you will incur while running your BBQ restaurant daily. These will include costs such as employee salaries, utilities, rent or mortgage payments, insurance, and other incidentals.
• Revenue: Estimating how much money you will make from your restaurant may be challenging. However, you can start by analyzing the performance of similar BBQ restaurants in your local area. Analyze how much they charge for certain dishes and how their revenue might have grown over the years.

Top Tips for Analyzing Your Finances

• Plan your expenses carefully to avoid overspending and blow-outs.
• Always allocate an extra budgetary amount to compensate for unforeseen expenses or mishaps.
• Calculate your break-even point to understand just how much you need to sell to break even. This will help you plan and revise your goals accordingly.
• Create detailed, precise financial statements and balance sheets to keep track of your expenses effectively.

Overall, analyzing your finances can help you make informed decisions for your BBQ restaurant. Keep an attentive eye on this aspect of your business and constantly look for ways to maximize your revenue and minimize expenses. This way, your restaurant can grow steadily over time while offering delicious BBQ dishes to its customers.

Choose A Location

Choosing the right location for your BBQ restaurant is crucial to its success. It can mean the difference between attracting the right customer base or closing your doors after a few months. Here are some factors to consider when choosing a location for your restaurant:

• Accessibility: Choose a location that is easily accessible to your target market. Look for a location that is highly visible and has easy access to parking. This will make it easier for customers to find and visit your restaurant.
• Demographics: Research the demographics of the area to ensure that there is a demand for your restaurant. Look for a location with a high concentration of your target market and consider factors such as income levels, age groups, and family sizes.
• Competition: Identify the competition in the area and determine whether there is room for a new BBQ restaurant. Choose a location where you can stand out from the competition and offer something unique.
• Foot Traffic: Look for a location with high foot traffic, such as near a busy street or shopping center. This will increase your visibility and attract customers who may not have planned to visit your restaurant.
• Size and Layout: Consider the size and layout of the location. Look for a location that is large enough to accommodate your restaurant's needs, including the kitchen, seating area, and storage. Also, make sure the layout allows for efficient service and a comfortable dining experience.
• Lease Terms: Review the lease terms carefully before signing. Consider factors such as rent, utilities, and maintenance costs. Negotiate favorable terms to ensure that your business is profitable.
• Consider using a real estate agent who specializes in commercial properties. They may have access to listings that are not publicly available.
• Visit the location at different times of day to get a sense of traffic patterns and peak hours.
• Research the crime rate in the area to ensure that it is safe for customers and employees.
• Consider the proximity to suppliers to ensure timely delivery of fresh ingredients.
• Create a detailed business plan before signing a lease to ensure that the location is financially viable.

Choosing the right location for your BBQ restaurant is one of the most important decisions you will make. Take the time to research and evaluate potential locations to find the one that will help your business thrive.

Obtain The Required Permits And Licenses

Once you have finalized the location and completed the financial analysis, it is time to tackle the legal requirements to set up your BBQ restaurant. You will need to obtain the necessary permits and licenses to operate your business legally.

The specific permits and licenses required vary depending on the state and city in which you are located. Start by checking with your local government to determine what permits and licenses are necessary. Some common licenses and permits include:

• Business License: This permit is required to operate any business. It verifies that you have a legitimate business and that you have paid the necessary fees and taxes.
• Food Service License: This permit is required to operate a food service business, such as a restaurant. It ensures that your restaurant meets safety and health standards related to food preparation and service.
• Liquor License: This permit is required if you plan to serve alcohol. The requirements for obtaining a liquor license can be quite stringent, so be sure to research the laws and regulations before applying.
• Zoning Permit: This permit is required to ensure that your restaurant is in compliance with zoning laws. It verifies that the location of your restaurant is zoned for commercial use and is not located in a residential area.
• Research the local laws and regulations to be sure that you have all necessary permits and licenses.
• Start the permit application process as early as possible to avoid any delays in opening your restaurant.
• Be prepared to provide detailed information about your restaurant, including staffing, menu, square footage, and even the type of materials used to construct the building.

It is crucial to ensure that you have all of the necessary permits and licenses before opening your BBQ restaurant. Failure to do so can result in fines, legal action, and even closure of your business. Be sure to stay up-to-date on any changes in the local laws, as permits and licenses need to be renewed periodically.

Assemble The Team

Now that you have obtained the required permits and licenses to start your BBQ restaurant, the next step is to assemble the team that will help bring your business to life. Here are some key factors to consider when selecting the right team:

• Experience: Look for employees with experience in the restaurant industry. Specifically, try to find people who have worked in BBQ restaurants, or at least those with experience in handling and preparing meat.
• Attitude: In a customer service-based industry like the restaurant business, you want to look for individuals with a positive attitude towards customers and co-workers. The right attitude goes a long way in keeping customers happy and maintaining a harmonious work environment.
• Skills: The skills required for a BBQ restaurant do not just involve culinary abilities. You need people with strong communication, math, and organization skills to help run the business.
• Teamwork: The success of a restaurant depends on the entire team working together efficiently. Look for employees who value teamwork and are willing to lend a hand when needed.
• Culture fit: Selecting employees with a similar work ethic and values will help create a cohesive team.
• Advertise open positions on job posting sites and social media to attract potential candidates
• Conduct thorough interviews that focus on both technical skills and personal attributes
• Consider offering a training program to help new employees learn the ins and outs of your restaurant.

When assembling your team, start by outlining the roles and responsibilities required to run the business, then develop job descriptions and qualifications. Be sure to also calculate labor costs to ensure you can afford the salaries and benefits.

As the owner, it is your responsibility to set clear expectations and goals, provide ongoing feedback, and cultivate a positive culture. Remember that hiring the right team is crucial to help your business thrive.

Writing a business plan for a BBQ restaurant involves careful consideration of market research, the business concept, target market, competition, menu, finances, location, permits and licenses, and team assembly. Follow these nine essential steps to create a comprehensive and well-thought-out business plan for your BBQ restaurant.

By conducting thorough market research, identifying your target customers, analyzing the competition, and defining your menu, you can create a unique and attractive proposition for your customers. You will also need to evaluate the financial viability of your restaurant, choose a suitable location, and obtain required permits and licenses.

Finally, assembling the right team is crucial to the success of your restaurant. Hire skilled and experienced staff and ensure they are properly trained to enhance the customer experience and deliver high-quality food.

• Determine the Business Concept
• Identify the Target Market
• Evaluate the Competition
• Define the Menu
• Analyze the Finances
• Choose a Location
• Obtain the Required Permits and Licenses
• Assemble the Team

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BBQ Restaurant Business Plan

Written by Elma Steven | Updated on April, 2024

In order to write a BBQ Restaurant Business Plan you need to start with executive summary. In order to write an executive summary for a Business Plan you need to mention- what your business is about and what you’ll sell. Explain how you’ll get people to buy it. The executive summary should be written at the end. Then you should write a Business Description mentioning goals, objectives, mission and vision. Some of the major sections or components of a Plan involves Fund Usage Plan, Marketing Plan, Industry Analysis, Organizational Overview, Operational Overview and Financials.

This article will provide you a step by step process to write your Business Plan. Get a free Business Plan at the end!

You can spend 3 to 4 weeks trying to write your own Business Plan by browsing through free online resources or hire a professional writer for $2,000. There is a better way to do this-  Download our BBQ Restaurant Business Plan to write a plan in just 2 days .

This depends on various factors including your location, cost of capital, previous experiences and other factors. We have a financial model to input numbers and get a projection of your future revenue and profit.

Table of Contents

Executive summary.

Overview : Smoke is thought to have magical characteristics in Kansas City, where barbeque is a way of life. Smoke has the ability to elevate the mundane to the sublime. It has the ability to turn even the most unappealing slices of meat into delightful treats. It may even turn a local petrol station into one of the world’s most popular eateries.

Mission : To establish an atmosphere where complete visitor happiness is our first goal, and to deliver real deep-dish BBQ to the neighborhood.

Vision: Be a well-known restaurant in the community and the go-to spot for those looking to satisfy their BBQ desires.

Industry Overview : Barbecue Restaurants have witnessed an upsurge in demand throughout the five years leading up to 2021. Restaurants have been serving barbecue menu items such as pulled pork, brisket, and ribs. As a consequence, industry revenue climbed by 2.0 percent annually to $4.0 billion during the same time period. External competition has been rising as restaurants from other sectors add industry items to their menus, creating a challenge to industry operators. Check out this guide on  how to write an executive summary?  If you don’t have the time to write on then you can use this  custom Executive Summary Writer  to save Hrs. of your precious time.

Financial Overview:

Business Model  Canvas

Tips on business model canvas.

The Business Model Canvas is a high-level overview of the business model. It can also be considered as the business model map in the overall plan. The important partners, key activities, value proposition and cost & revenue sections are only some of the nine vital components. A company idea’s complexities may be mapped out, analyzed and communicated with the use of the canvas. It shows the whole picture of a company’s value creation, delivery and capture processes. It helps new business owners hone their ideas, encourage creative thinking and make sound strategic decisions. It’s a helpful resource for coming up with ideas, organizing plans and presenting business models to key players. Check out  the 100 samples of business model canvas.

Tips on SWOT Analysis

It offers a clear lens into a company’s strengths, weaknesses, opportunities and threats. This self-awareness enables effective resource allocation and strategic positioning against competitors. Businesses can mitigate risks, make informed decisions and set realistic goals. In addition, presenting a SWOT analysis in a business plan communicates to stakeholders that the company possesses a deep understanding of its market environment. In essence, SWOT ensures a business’s strategy is grounded in reality enhancing its chances of success. Check out the 100 SWOT Samples

Industry Analysis

According to Chicago-based Mintel International’s Menu Insights, barbecue is rising steadily in restaurants, with total barbecue menu items increasing 11% between the fourth quarter of 2016 and the fourth quarter of 2019. (MMI). Boneless chicken wings (up 32%), chicken wings (up 13%), barbecue pizza (up 13%), and bacon burgers are among the fasted growing menu items utilizing barbecue sauces (up 4 percent).

In 2018, the worldwide barbeque grill market was valued at USD 4.79 billion, with a CAGR of 4.5 percent predicted during the projected year. Cookouts on weekends and holidays are likely to increase in popularity, particularly among the younger generation. In addition, changing lifestyles, together with the adoption of premium items for home and outdoor culinary activities, are expected to drive product demand in the near future. Porcelain-enameled cast iron, porcelain-enameled steel, and stainless steel are the most common materials used to make barbecue grills. Stainless steel has a longer lifetime than other materials while also being less expensive, which contributes to its widespread use. Depending on the kind of grill material, manufacturers provide a one to ten year guarantee. A lifetime burner warranty is usually included with high-end equipment. Vintage, a premium grill and accessory company located in the United States, for example, offers a lifetime guarantee on burners and certain accessories.

Source: globenewswire

While working on the industry analysis section make sure that you add significant number of stats to support your claims and use proper referencing so that your lender can validate the data.

To attract more consumers, companies provide goods with features such a portable gas grill, heavy-duty grates, electronic igniter, LED-light control, fuel gauge, pullout tray, and fuel valves. Natural gas barbeque grills are preferred by a huge number of people in the United States due to their inexpensive cost and ease of availability, as well as their ability to burn cleaner than propane. By 2017, around 70% of adult Americans had a smoker or grill. As outdoor activities become more popular, demand for portable barbeque grills is projected to grow in the region. Outdoor activities are enjoyed by over half of the people in the United States over the age of six at least once a year. Market increase is expected in the next years as a result of these advancements.

In 2018, the gas category had the highest share of the barbecue grill market, with USD 2.67 billion in sales. According to utility providers, this is the most common backyard barbecue product type, with the capacity to operate on natural gas or bottled propane. Product demand is driven by the capacity of gas items to swiftly flare up. Premium gas goods with stainless steel bodies, three to five burners, and the option of a side burner for heating pans and pots are projected to be adopted by a growing percentage of the middle class population.

From 2019 to 2025, the quickest CAGR for electric products is predicted to be 5.6 percent. The industry is expected to develop in response to the growing popularity of home cooking as a hobby and leisure activity. In addition, product demand is expected to be driven by the interior usefulness and convenience afforded by these goods. To meet the growing demand, manufacturers are focusing on product innovation. For example, in 2016, under the George Foreman Grills brand, Spectrum Brands, Inc. released an electric grill with five nonstick plates named Grill & Broil. IntelliKEN Touch, which has a built-in kitchen timer and a touch control system, was released in March 2019 by Kenyon International, Inc.

With a revenue of USD 2.66 billion in 2018, the commercial application area was the most profitable. The items are used in a vast number of restaurants. BBQ restaurants’ rising appeal among customers in emerging nations like as China, India, Brazil, and Mexico is expected to boost the segment’s development. The increase in hiking and camping activities is expected to boost product demand even further. Working people are more drawn to spend their weekends and vacations outside due to rising job pressures and a demanding lifestyle. Over the projected period, this aspect is likely to provide new business opportunities for the major players. From 2019 to 2025, the household category is predicted to grow at a 4.8 percent CAGR. To deliver a professional barbecue experience to residential customers, companies provide unique product features. The majority of customers choose to buy portable items with a flat compact top. Portable single burner items are used for both indoor and outdoor cooking. In the next years, this element is expected to help the industry flourish.

In 2018, North America dominated the industry with a market share of over 55%. In places like the United States and Canada, barbeque grilling is a way of life. On most holidays and special events, consumers choose BBQ meals. According to the Hearth, Patio, and Barbecue Association (HPBA), over 70% of consumers participate in weekend BBQ cooking throughout the summer. Cookouts are also popular on national holidays such as Thanksgiving, Independence Day, Christmas, and New Year’s Eve. Barbecue is preferred by over 50% of customers in North America for birthday celebrations and by roughly 24% for camping excursions. To increase income in this increasing sector, businesses are investing in innovative product development. In January 2016, for example, Char-Broil, a business located in the United States, released the SmartChef Smoker app to teach users how to regulate meat temperature, chamber temperature, and cooking time.

From 2019 to 2025, Asia Pacific is expected to grow at the quickest rate of 5.6 percent, thanks to rising street food consumption and significant investments by major companies in emerging countries such as India and China. Furthermore, increased demand for barbecue goods over hot dogs, burgers, and pizza is expected to drive regional market expansion in the future years.

Source: mordorintelligence

Marketing Plan

A key part of the marketing plan is the marketing budget. The growth in the number of customers is proportional to the budget and dependent on the CAC .

Content Marketing : Create a blog on your Joe’s City Bar-B-Que website that has material that prospective customers.

Discounts : Provide multiple rewards or incentives to Joe’s City Bar-B-Que

Frequent customers, you’ll be more likely to attract them. Create a member referral scheme, for example, where members get a discount if they successfully recommend someone.

Social Media: Engage and promote Joe’s City Bar-B-Que on Twitter, publish news on Facebook, and utilize Instagram to promote curated photos of your space and events. Think about if you have place in your budget for Facebook Marketing or other social media focused ads.

SEO (Search Engine Optimization) Local SEO makes it easier for local consumers to find out what you have to offer and creates trust with potential members seeking for what your place has to offer.

Email Marketing: Joe’s City Bar-B-Que will be sending an automated in-product and website communications to reach out to consumers at the right time. Remember that if your client or target views your email to be really important, they are more likely to forward it or share it with others, so be sure to include social media share buttons in every email.

Organogram:

Financial Plan

T his s ection helps your lender figure out whether you will be able to pay off the loan, whether the business is sustainable, what are the growth prospects, etc.

Break-Even Analysis:

Income Statement:

Cash Flow Statement:

Balance Sheet: 

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Restaurant Business Plan Template

Written by Dave Lavinsky

Restaurant Business Plan

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

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

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

Restaurant Business Plan Example

Executive summary, business overview.

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

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

Products Served

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

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

Customer Focus

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

Management Team

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

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

Financial Highlights

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

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

Company Overview

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

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

Bluehorn Restaurant & Steakhouse History

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

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

Industry Analysis

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

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

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

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

Customer Analysis

Demographic profile of target market, customer segmentation.

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

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

Competitive Analysis

Direct and indirect competitors.

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

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

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

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

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

Competitive Advantage

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

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

Marketing Plan

Promotions strategy.

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

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

Operations Plan

Operation functions:.

The company will hire the following:

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

Milestones:

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

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

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

7/10/202X – Finalize menu.

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

8/15/202X – Start of marketing campaign

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

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

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

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

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

Chef Peter Logan, Co-Owner

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

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

Anastasia Gillette, Co-Owner

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

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

Financial Plan

Key revenue & costs.

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

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

Funding Requirements and Use of Funds

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

Financial Projections

Income Statement

  Balance Sheet

  Cash Flow Statement

Restaurant Business Plan FAQs

What is a restaurant business plan.

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

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

What Are the Main Types of Restaurants?

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

How Do You Get Funding for Your Restaurant Business Plan?

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

What are the Steps To Start a Restaurant Business?

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

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

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

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

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

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

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

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

Learn more about how to start a successful restaurant business:

• How to Start a Restaurant Business

Where Can I Get a Restaurant Business Plan PDF?

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

Restaurant Business Plan Template

Written by Dave Lavinsky

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 Business Plan for a Restaurant

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.

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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.

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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.

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BBQ Restaurant Business Plan Example

FEB.13, 2018

Do you want to start bbq restaurant business?

Do you want to start a BBQ business ? Well, this business can be immensely profitable provided that you make delicious BBQs and market your business successfully. BBQs are loved by millions of people in the United States so the market for this business has undoubtedly a lot of potential. Secondly, this business can be started with any extent of investment. You can even start a small setup and expand it later or if you have sufficient savings you can start a high-class restaurant. In both cases, you have to make a comprehensive plan covering all aspects of your business. You have to plan everything including the tiniest details to make this business successful. So, before you move on to start this venture, develop a detailed business plan for it. The business plan will not only help you in startup but it will also help you in taking important decisions for your business over the next years. In case you don’t know how to write a good business plan, we are providing a detailed business plan of a startup ‘Jim’s BBQ’ to help you avoid the trouble of making a plan yourself.

Executive Summary

2.1 the business.

Jim’s Stop will be a licensed and ensured BBQ restaurant located in Tribeca, a neighborhood in the Manhattan borough of the New York City. We will be strategically located in the most suitable place to start a BBQ business . The business will be solely owned and operated by Jim Pert who is a famous American Chef and has been working at executive positions in various fast food restaurants for the last 20 years.

2.2 Management

Jim’s BBQ will be managed by Jim himself and he will be assisted by his younger brother Nick who holds a degree in finance from Harvard University. Initially, Jim will hire a small team comprising of chefs, waiters, assistants, cleaners and drivers for the startup. To ensure the best quality service, all employees will be selected through vigorous testing and will be trained for a month before starting their jobs.

2.3 Customers

Our customers will primarily be the residents living in the Tribeca neighborhood and people working in the commercial and businesses center of the city. We will offer BBQ meat by pound, sandwiches, desserts, sides and drinks to our customers. We will provide dine in, takeaway as well as free home delivery services to our esteemed customers. The community living nearby is very diverse and comprises of teens and adults, single as well as married people, most of which love fast foods. There are also a number of commercial and business centers in the vicinity of our restaurant so we can easily attract the employees working in them.

2.4 Target of the Company

Our main goal is to provide healthy, delicious as well as economical BBQs to our customers. Our primary target is to become the best BBQ restaurant in the New York City within next 5 years of our launch and to recover the initial investment within next 2 years of launch. Our secondary target is to achieve the net profit margin of $10k per month by the end of the first year, $15k per month by the end of the second year, and $25k per month by the end of the third year.

Company Summary

3.1 company owner.

Jim is a famous American Chef and has been working at executive positions in various fast food restaurants for the last 20 years. He is famous for creating unique and juicy BBQs which are loved by all and sundry.

3.2 Why the Business is being started

The main motive behind Jim starting a barbecue business is his intense passion about BBQs. Jim is known for making unique BBQs by combining recipes from various localities and his unique mixed recipes are the reason behind his fame. By starting this venture, he aims to give everyone a taste of his unique BBQs.

3.3 How the Business will be started

The detailed start-up requirements, start-up funding, start-up expenses, total assets, total funding required, total liabilities, total planned investment, total capital and liabilities as forecasted by company’s analysts, is given below:

Services for customers

It is wiser to plan your services or menu before you think about how to start a BBQ business. You can only plan subsequent things after you know what you will be providing to your customers. Jim’s BBQ will offer following delicious meals to its esteemed customers:

• Meat by pound: Chopped beef brisket, pork spare ribs, turkey breast, giant beef rib, sausages
• Sandwiches: Chopped beef brisket, pork spare ribs, turkey breast, giant beef rib
• Sides: Potato salad, slaw, pinto beans
• Deserts: Pecan, lemon chess, bourbon banana, key lime
• Drinks: Bottled water, sodas, juices, iced tea
• Beers & Wines: Mimosa, blue owl, hops & grain

Our customers can dine in, takeaway or even get free delivery on their doorstep.

Marketing Analysis of bbq restaurant business

The most important component of an effective BBQ business plan is its accurate marketing analysis that’s why Jim acquired the services of marketing experts to help him through this phase. It is only after this stage that good business plan for a restaurant could have been developed. After identifying the local market trends in Manhattan, the marketing experts and analysts also helped him to select the best site to start a barbecue business . The success or failure of a startup totally depends upon its marketing strategy which can only be developed on the basis of accurate marketing analysis. There are four main steps to carry out an accurate marketing analysis of a BBQ business which are to identify the current market trends of BBQ restaurants in Manhattan, identify your target audience and potential customers, set out the business targets to achieve, and finally set the prices of the menu. Marketing analysis is a must-do thing before you even think how to open a BBQ restaurant . It must be considered before developing the BBQ restaurant business plan template .

5.1 Marketing Segmentation

As for a general trend, the market demand for BBQ businesses is on the rise. BBQ is one of the most popular American fast foods that’s why the number of BBQ restaurants has been increasing during the last few years. According to a recent report, there has been a staggering 21% increase in the restaurants offering BBQs in the Manhattan just in the last 4 years. As of now, there are thousands of established restaurants which provide high quality and delicious BBQ meals. This increase is credited to the fact that American citizens love BBQs and the second reason is that starting a BBQ restaurant has become very easy. In fact, the small BBQ setups and BBQ stands are selling more BBQs as compared to the established high-class residents. It is due to their greater accessibility and comparatively lower rates. Nevertheless, this industry has a lot of potential and a BBQ business, regardless of its magnitude, can yield immense profit provided that you successfully plan it and target your customers.

5.2 Marketing Segmentation

Our target market is the community living nearby at the 10 minutes’ drive from our restaurant. The community consists of all types of people from varying backgrounds. As per the financial position, nearly half of the community has a monthly income ranging from $40k to $50k while nearly 10% people have incomes even around $100,000. There are also a lot of working-class people who are extremely tight up with their busy routines and prefer to grab a bite of delicious BBQs while on their way home. Our marketing experts have identified following type of target audience which can become the potential customers of our restaurant.

The detailed marketing segmentation comprising of the company’s target audience is as follows:

5.2.1 Working Community:

The first category includes the workers and employees who work in the businesses or offices located in the vicinity of our restaurant. Most of these workers live singly and depends on restaurants like us for their daily food needs. Secondly, many working-class people have a tight routine and they prefer to eat something as fast as they can without compromising on their busy schedule. That’s why this group will become the biggest consumer of our services. This customer group will drive the most number of sales so our marketing strategy will be specifically built to attract this group towards us.

5.2.2 Residential Community:

The second group of our target customers will be the community residing in the vicinity of our restaurant. BBQ is one of the favorite foods of American teens so we hope to have a lot of sales due to them. Not only teens, adults and middle-aged people also love BBQ. To attract this target group towards us, we will also offer various promotional packages.

5.2.3 Passers-by:

The third category includes those people who do not live or work near our restaurant but have come to the area for any business purpose or commercial activity. We also hope to attract these passers-by with our economical and delicious BBQ. The detailed market analysis of our potential customers is given in the following table:

5.3 Business Target

Our business targets are as follows:

• To become the best BBQ restaurant in Manhattan within next 5 years of our launch
• To recover the initial investment in the form of earned profits within next 2 years of launch
• To achieve the net profit margin of $10k per month by the end of the first year, $15k per month by the end of the second year, and $25k per month by the end of the third year

5.4 Product Pricing

Product pricing is one of the most important factors in deciding the sales and marketing strategy. Selecting the price for products is a difficult task because startups have to attract customers while yield profit at the same time. These two things cannot be achieved at the same time and the only way out is to select a compromised trade-off or balance between the two. After considering the market demands, we have priced all our products in the similar ranges as of our competitors. Our menu is priced as follows:

• Meat by pound: $16.99 per pound
• Sandwiches: $6.99 per single meat and $9.99 per double meat sandwich
• Sides: $1.99 per single serving, $4.99 per medium serving and $8.99 per large serving
• Deserts: $2.99 per single serving, $5.99 per medium serving and $9.99 per large serving
• Drinks: $1.99 per serving
• Beers & Wines: $3.99 per serving

Sales strategy is also an important component of a BBQ restaurant business plan and hence it must be developed with great care and attention must be paid to every detail.

6.1 Competitive Analysis:

We have a really tough competition because BBQs restaurants are nearly everywhere in Manhattan but none of our competitors is offering as much high quality and delicious BBQs as ours. This is our main competitive advantage over other established businesses. Jim is known for making unique BBQs by combining recipes from various localities and his unique mixed recipes will give us an unparalleled edge over other BBQ restaurants.

6.2 Sales Strategy

After carrying out a detailed analysis, our experts came up with the following brilliant ideas to advertise and sell ourselves.

• We will ensure at least a 20% increase in website traffic each month and will ensure at least an 80% conversion rate, i.e. to turn 80% of our website visitors into our customers.
• We will get featured in the local news or on a certain website by a popular blogger to increase our brand awareness in people.
• We will advertise our restaurant in food magazines, newspapers, TV stations, and social media.
• We will offer a 20% discount on all meals for the first three months of our launch.

6.3 Sales Monthly:

Our monthly sales, as forecasted by the company’s financial experts, are as follows:

6.4 Sales Yearly:

Our yearly sales, as forecasted by the company’s financial experts, are as follows:

6.5 Sales Forecast

Considering the quality of our food and our exceptional marketing strategy, our sales pattern is expected to increase with years. By analyzing our market segmentation strategy, our experts have forecasted the following sales on a yearly basis which are summarized in the column charts.

The detailed information about sales forecast, total unit sales, total sales is given in the following table:

Personnel plan

The success of a company heavily depends on its staff, the number and type of which should be determined in the initial stages. That’s why a detailed personnel plan is needed before starting a BBQ business . The personnel plan of Jim’s BBQ is as follows:

7.1 Company Staff

Jim will act as the Head Chef of the restaurant. The company will initially hire following people:

• 1 Manager to manage the overall operations of the restaurant
• 1 Cashier to receive cash from the people
• 2 Accountants to maintain financial records
• 4 Sales Executives responsible for marketing and advertising the restaurant
• 15 Chefs for preparing meals
• 10 Waiters to serve the customers
• 8 Cleaners to clean dishes and other facilities at the restaurant
• 7 Delivery Drivers to deliver BBQs to the local residents

7.2 Average Salary of Employees

The following table shows the forecasted data about employees and their salaries for next three years.

Financial Plan

The final thing to do before you think about how to start a barbecue business is to develop a comprehensive financial plan which will cover the detailed costs of startup.

8.1 Important Assumptions

The company’s financial projections are forecasted on the basis of following assumptions.

8.2 Brake-even Analysis

The following graph shows the company’s Brake-even Analysis.

The following table shows the company’s Brake-even Analysis.

8.3 Projected Profit and Loss

The following charts show the company’s expected Profit and Loss situation on the monthly and yearly basis.

8.3.1 Profit Monthly

8.3.2 Profit Yearly

8.3.3 Gross Margin Monthly

8.3.4 Gross Margin Yearly

The following table shows detailed information about profit and loss, and total cost of sales.

8.4 Projected Cash Flow

The following column diagram shows the projected cash flow.

The following table shows detailed data about pro forma cash flow, subtotal cash from operations, subtotal cash received, sub-total spent on operations, subtotal cash spent.

8.5 Projected Balance Sheet

The following projected balance sheet shows data about total current assets, total long-term assets, total assets, subtotal current liabilities, total liabilities, total capital, total liabilities and capital.

8.6 Business Ratios

The following table shows data about business ratios, ratio analysis, total assets, net worth.

Download BBQ Restaurant Business Plan Sample in pdf

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How it works

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

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

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

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

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

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

Create a business plan to set yourself up for success.

Here's how to get started. 

What is a restaurant business plan? 

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

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

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

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

Steps to include in your business plan 

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

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

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

1. Executive summary

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

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

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

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

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

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

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

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

Further reading

• How to write a restaurant executive summary

Concept Development

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

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

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

Cuisine Selection

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

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

To make an informed decision, consider factors such as:

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

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

Creating a mission statement

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

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

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

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

Related content:  How to Write a Restaurant Mission Statement  

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

2. Company description

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

Here's an example of the page layout:  

Company Description

Restaurant Name: [Restaurant Name]

Location: [Restaurant Address]

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

Owner: [Owner Name]

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

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

3. Market analysis

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

3.1 Industry analysis

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

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

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

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

An example of analyzing your target market

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

Demographics and preferences

Identifying your primary target market involves considering factors such as:

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

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

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

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

Dining habits and trends

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

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

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

• How to find your restaurant's target market

3.2 Competition analysis

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

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

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

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

3.3 Marketing analysis

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

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

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

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

• Top Free Restaurant Menu Makers

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

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

5. Employees

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

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

6. Restaurant design

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

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

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

7. Location

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

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

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

Example for choosing an ideal location

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

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

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

Foot traffic and accessibility

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

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

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

Neighborhood demographics

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

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

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

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

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

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

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

8. Market overview

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

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

9. Marketing

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

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

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

10. External help

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

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

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

11. Financial analysis

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

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

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

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

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

• Important restaurant metrics to track

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

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

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

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

Growth Marketing Manager at Eat App

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.

Reviewed by

Nezar Kadhem

Co-founder and CEO of Eat App

He is a regular speaker and panelist at industry events, contributing on topics such as digital transformation in the hospitality industry, revenue channel optimization and dine-in experience.

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Steak Restaurant Business Plan

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Fire Fountain Grille

Executive summary executive summary is a brief introduction to your business plan. it describes your business, the problem that it solves, your target market, and financial highlights.">.

The following plan is based on years of experience, is highly focused and promises to follow a path of prosperity for its investors, owners, managers and staff. It is based on conservative sales figures, and actual sales may be higher. The projections contained herein are authentic and will be used as the budget for the business. The Fire Fountain Grille ® will show a profit immediately, and will increase sales and profits each year thereafter.

The Fire Fountain Grille is a comfortable, inviting restaurant designed to make our customers feel as if they are enjoying VIP services in a world all to themselves. The decor and theme is based on an exterior fountain located at the main entrance that has a cascading water fountain combined with flame throwing torches. The show kitchen will also feature a custom made “Fire Fountain”, a unique show kitchen grill that also has a cascading water fountain combined with flame throwing torches. This spectacular marvel will be visible from the dining room side, and will be a functioning 48″ gas powered steak grill on the kitchen side. The energy and atmosphere of the restaurant is high, and draws some of its power from the dazzling “Fire Fountain”. By offering an exciting, tantalizing and rewarding experience for its customers, the Fire Fountain Grille and its service oriented approach will be immediately embraced by those that love dining out!

1.1 Objectives

• Sales for the first full calendar year will be $2.3 million, with Net Profit/Sales in excess of 19%.
• A second unit will be opened in the first quarter of year three.
• A third unit will be opened in the first quarter of year four.

1.2 Mission

• Fire Fountain Grille is a commercial enterprise, and as such, exists for the purpose of generating sales and profits for its investors, owners, managers and staff.  Because Fire Fountain Grille is a service business, it also exists to serve its customers. These two reasons for its existence are inextricable.  If one aspect does not exist, the other will cease to exist.
• Fire Fountain Grille will offer mouth-watering meals and beverages in a soothing environment.
• Our staff will be cheerful, courteous, and focused on pleasing our customers.
• Our customers will always be treated with importance and warmth. When it comes time for our customers to decide where to spend their entertainment dollars, we will strive to become their first destination of choice.
• Our staff will be offered a workplace where they can prosper and grow in a dignified, fun and rewarding manner.
• Our investors will see a lucrative return on their dollars, and will have opportunity for future growth and prosperity with our company.
• Our vendors will be treated with loyalty, and they will find their future with us to be fruitful.
• We will be a good neighbor to the businesses in our area, and we will be a contributing and supportive member of our community

1.3 Keys to Success

• Our policy of having a manager pass by every table in the dining room every night to greet, visit with, or at least make eye contact with (with a smile) our customers.
• Our policy of having a manager visit any and every table that has a question, or if the customer has positive or negative feedback. The manager is required to use every means possible to satisfy our customers.
• Our commitment to the success and happiness of our staff.
• Our commitment to providing excellent quality food and beverages at all times.

Company Summary company overview ) is an overview of the most important points about your company—your history, management team, location, mission statement and legal structure.">

The Fire Fountain Grille is a steakhouse concept. It offers a comfortable, upscale ambience, replete with its signature fountains of flames and water. The menu features original variations of American favorites with a tantalizing array of seasoned steaks, prime rib, roasted caramel chicken, hot gourmet sandwiches and hearty salads. Beverages include an impressive wine list, microbrew beers, and festive cocktails. Fire Fountain Grille, Unit One, will be located in a newer free standing building. This location is an extremely high visibility spot on one of the most popular commercial corridors in the region. It has excellent parking, excellent ingress and egress from an eight lane thoroughfare.

2.1 Company Ownership

Fire Fountain Grille – Unit One LP, is projected as a Limited Partnership, but may switch the preferred structure to a stock “C” Corporation or Limited Liability Corporation “LLC”, for purposes of investment structuring (see section 6.1.1 “Investment Summary”). The number of investors could vary, based on various interpretations under SEC “Regulation D”.

OPERATING PARTNERS

• General Managing Partner, with 31% ownership.
• Vice Managing Partner for Dining Room and Human Resource Operations, with 9% ownership.
• Vice Managing Partner for Beverage and Entertainment, with 9% ownership.
• Vice Managing Partner for Kitchen and Catering Operations, with 9% ownership.

INVESTMENT PARTNERS

• Limited Partner Group One, with 14% ownership.
• Limited  Partner Group Two, with 14% ownership.
• Limited Partner Group Three, with 14% ownership.

2.2 Start-up Summary

Fire Fountain Grille, Unit One, is a project that will take advantage of a newer, existing structure. Start-up costs will cover a number of details to convert the structure to suit our concept both visually, and functionally. Included in start-up costs are all necessary expenditures to cover the pre-opening hiring and training of our staff, adding and revising equipment needs, supplying smallwares and servicewares, inventory and other essentials.

2.3 Company Locations and Facilities

The Fire Fountain Grille is locate in a large stand-alone building with plenty of parking next to the Acres & Acres Mall, in Electrumburg, a fast growing suburb of Starburstville.

Products and Services

The Fire Fountain Grille is a comfortable, inviting restaurant designed to make our customers feel as if they are enjoying VIP services in a world all to themselves. The decor and theme is centered around the custom made “Fire Fountain”, a unique show kitchen grill that has a cascading water fountain combined with flame throwing torches on the dining room side, and is a sizzling 48″ gas powered steak grill on the kitchen side. The energy and atmosphere of the restaurant is high, and draws some of its power from the dazzling “Fire Fountain”.

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We are a dinner-house, but we do offer lunch on Friday, Saturday and Sunday. We have a “late-night seating” 10:00 pm-1:00 am Friday and Saturday. The lights come way down, and customers enjoy light jazz music, and a discount on certain food and beverage items. Gift Certificates always available. We have private dining facilities for group events, and we offer full catering services for events at any location! We offer “take-out” food for those on the run! Visitors to our website will find upcoming events, specials, and catering and gift certificate information.

The restaurant hours are: Monday-Thursday 3:00 pm-10:00 pm; Friday and Saturday 11:00 am-1:00 am; Sunday 11:00 am-9:00 pm.

3.1 Competitive Comparison

PF Chang’s®, Houston’s® and TGI Friday’s® are chains that offer fun atmospheres for comparison purposes. Our most competitive edge is our managers, and their ability and willingness to create goodwill among our customers, and to overcome any perceived difficulty, and indeed, turn it around into a positive experience.

The Fire Fountain Grille offers steaks and other foods that are prepared with an irresistible combination of flavors and spices. No one else in the industry serves steaks as delicious as ours.

3.2 Product and Service Description

Our menu consists of juicy, thick steaks that are coated with a secret combination of  flavorings and zesty spices. These steaks are grilled to perfection. We offer mouth watering prime rib, available “Fire Fountain Style”, in four portion sizes. The menu also consists of butter-roasted and seasoned chicken dishes, fresh grilled seafoods, imaginative salads, cold melon chowders, a variety of huge burgers and grilled sandwiches, tender pork chops, soups, appetizers with berry barbecue sauces, refreshing fountain drinks, and flaming desserts.

From the bar patrons can order a wide range of American wines, as well as dozens of beers including the most popular microbrews. The bar also offers festive martinis, margaritas, specialty frozen drinks, and hundreds of cocktails.

Fire Fountain Grille Menu

We have a “late-night seating” 10:00 pm-1:00 am Friday and Saturday, with a discount on food items printed in red…

Fire Fountain Specialties… These meals come with your choice of baked tater or sweet tater or red beans n’ rice or veggies or fries. Also, you get fresh baked rolls, butter, and a salad! All steaks are seasoned USDA Prime Cuts! You can also order anything on this menu without seasonings!

RIBEYE – Perhaps the tastiest of all steaks! Hand cut daily, choose from big (16 ounce) $16.95 or huge (22 ounces) $22.95!!

FIRE FOUNTAIN FILET –  Tender 9 ounce filet, lightly seasoned and sizzle-grilled $14.95

METROPOLITAN STRIP STEAK – 14 ounce Strip steak, with Bay Shrimp and Citrus-Bearnaise Sauce $17.95

NEW YORK STRIP – Classic Strip Cut, seasoned and grilled $13.95

TOP SIRLOIN – Prime delicate cut, seasoned and grilled to order. America’s#1 steak! $11.95

PRIME RIB – Hand carved cuts, slow roasted, and served with au jus and whipped horseradish sauce: 20 ounce – $19.95; 16 ounce – $16.95; 12 ounce – $13.95; 8 ounce – $10.95

Also, try our Fire Fountain Style of Prime Rib! Ask your server!

Seafood…

HONEY/CHILI GLAZED SALMON – Fire-Grilled Salmon, brushed with honey-chili glaze and topped with black bean salsa $13.95

GRILLED SALMON –  With your choice of side dish $12.95

JAMAICAN SNAPPER – Pan charred, topped with a sweet coconut-tomato glaze $11.95

ROASTED PRAWNS – 12 Grilled Jumbo Shrimp over rice $13.95

CHICKEN ASTORIA – Breast of chicken, topped with Bay Shrimp and asparagus spears, finished with Citrus-Bearnaise sauce $11.95

FIRE-SMOKE CHICKEN – Robust, entirely dark meat, quarter of a chicken, smoke-roasted, served with Three Berry Barbecue Sauce $12.95

CARAMEL FLAMED CHICKEN – Tender Chicken breast, buttered and basted with sweet caramel glaze, then charred over an open flame $10.95

Burgers ‘n such……they come with fries..

THE BACON SPECTACULAR – Broiled 1/3 pound burger with bacon, Cheddar cheese, lettuce, dill pickle and tomato. $5.95

BURGER BURGER – Juicy ½ pounder served on a toasted onion bun with pickle, onion, lettuce and tomato $4.95… add cheese $.50

THE HIGHWAYMAN – Colossal. Char-broiled. One entire pound of juicy ground beef with Canadian bacon, Swiss cheese, lettuce, grilled onions, barbecue sauce and tomato on a giant bun $7.95

SLOPPY JOE – Sweet ‘n zesty, a mouth-watering favorite! $4.95

SHAVED PRIME RIB SANDWICH – With smoked bacon-horseradish sauce and smothered with melted Monterey Jack cheese $4.95

BARBECUE-BEEF – Huge pile of beef, slathered with barbecue sauce and melted Cheddar cheese- served open-faced $4.95

CHICKEN RANCH SANDWICH – Golden deep-fried chicken, served on a kaiser roll with Ranch sauce, lettuce and tomato $4.95

Appetizers…

GRILLED CHICKEN STRIPS – Served with Three Berry Barbecue Sauce $4.95

GRILLED STEAK SKEWERS with Ginger Red Sauce $4.95

FIRE STICKS – Fried Pepper-Jack cheese with cool Ranch Dip $3.95

CHILLED MELON CHOWDER – Bowl $2.95 Cup $1.95

BEER BATTERED SHRIMP with Pineapple Salsa $5.95

CHICKEN STRIPS with Honey-Dijon Sauce $4.95

From The Fountain…

Coffee $1.25, Decaf $1.25; Coke, Root Beer, 7-UP, Diet Coke, Iced Tea $1.50; Milk, Large$1.50 Small $1.25;

Draft Beers…Pint $2.75, Glass $1.50; Microbrews…Pint $3.00, Glass $1.95

Wines…House Glass $3.95, House Carafe $12.00. Please ask your server for a wine list.

Desserts…

Flaming Fruit Kebabs with ice cream $5.95; Cherries Jubilee $5.95; Key Lime Pie $3.95

Milk Shakes $2.95; Banana Split $5.25; Ice Cream Sundae $2.50; Carrot Cake $3.95

Completely Fat-Free Dessert: Chewy Brownies with Frozen Yogurt $2.95

JUST FOR KIDS…Yaaay!!

Kids meals come with fries..

Little Burger $3.95; Chicken Toes $3.95; Little Steak $5.95; Cheesaroni $2.95; Corny Dog $3.95; Hot Doggy $3.95…kids soda pop is free!!!

Salads…

SMOKED CHICKEN SALAD – with caramelized Hazel nuts and Ginger-Orange dressing $7.95

Grilled Sirloin Caesar $7.95; Grilled Chicken Caesar $7.95; Grilled Shrimp Caesar $7.95; Traditional Caesar $2.95; Fresh Garden Salad $2.95; – with these dressing choices: Ranch, Bleu Cheese, Catalina, Honey-Mustard, Low-Fat Italian

Chilled Melon Chowder – Bowl $2.95, Cup $1.95; Side of Fries $1.95; Sides of Red Beans ‘n’ Rice or Baked Tater, Sweet Taters, Mashed Taters, or Veggies are $1.95; Grilled Onions $1.95; Daily Soup -Bowl $2.95, Cup $1.95

Remember! We offer “to-go” food for those on the run! 

Please visit our Website!

Market Analysis Summary how to do a market analysis for your business plan.">

Electrumburg is a dynamic city located in the rapidly growing Southeast part of the Starburstville metropolitan area. The city is known for its excellent medical and educational institutions, beautiful neighborhoods, easy access to freeways and a diversified economic base. From a residential perspective, Electrumburg features master-planned communities, luxury executive homes, older residences in tree-lined neighborhoods and affordable starter housing. A robust economy, attractive residential developments, exciting commercial and business growth, dynamic neighborhoods and abundant civic pride combined with outstanding city services – Electrumburg has all of the amenities necessary for ensuring a quality lifestyle.

Electrumburg has been one of the fastest-growing cities in one of the fastest-growing metropolitan areas in the United States over the past three decades. The city’s population grew 48 percent during the 1990s. Today, Electrumburg has a population of more than 225,000. Electrumburg is adjacent to Starburstville (pop. 500,000), within the Valley with 1.6 million residents.

4.1 Market Segmentation

Fire Fountain Grille, Unit One, is located in Electrumburg. According to the Electrumburg Chamber of Commerce and the US Census Bureau, the population within a five mile radius of this address is nearly 125,000, with over 59,000 households, and over 400 businesses. Income within one mile is over $81,000, $72,000 within three miles and $60,000 within five miles. Per capita retail spending in this area exceeds $13,000, with total retail spending exceeding $2.8 billion!

The first tier target segment for Fire Fountain Grille concentrates on the 30-44 year old age range, with income in the $40,000 – $80,000 range, located within a five mile radius. Second tier is the 45-59 year old range, with income in the $55,000 – $90,000 range, located within a five mile radius. Third tier is the 21-29 group, with income at $36,000 – $60,000, located within a five mile radius. Fourth tier is a combination of the age and income ranges mentioned in tiers 1-3, but extends the geographic radius to seven miles. Fifth tier is age ranges 60+, within five miles, and income of $65,000+. Sixth, and final tier is a composite of age ranges 60+, 10-20, and under 10, with a radius of five – seven miles, and a mixture of incomes.

4.2 Target Market Segment Strategy

Strategically, targeting the 30-44 year old age range in upper middle class areas close to our restaurant helps serve the needs and requirements of our customers, and ties in logically with our marketing plan (see Marketing Plan) and style of restaurant. Typically, the upper middle class in the 30-44 range are raising families whose children range from toddlers to teens, yet tend to continue to have “disposable” dollars available for a quality diversion (such as Fire Fountain Grille) to get them away from home and work. These customers have regimented schedules in their lives, and find value in exceptional service, timely service, and mouth watering, delightful food. If a couple chooses to leave the kids home, they’ll find value in the form of satisfaction and fun together, in their diversionary time. If they bring the kids, they will appreciate a value based kids menu. This first tier of our market segment, is also the primary focus of our marketing plan (see Marketing Plan), which has a deep commitment to focusing on kids, at their schools and in their community. These kids are primarily the children of our 30-44 tier-one group. Industry research (Nation’s Restaurant News®) has shown that the 30-44 age group appreciates steaks, chops, chicken and seafood dishes prepared with lightly seasoned recipes, which is a perfect fit for Fire Fountain Grille.

Our SECOND-TIER market group (45-59 / $55,000 – $ 80,000), will also find value in great service, and delicious food, and will appreciate a restaurant with a much better wine list than what is normally available in the upscale casual dining niche. Fire Fountain Grille will also be considered a refreshing escape from restaurants that sing and clap for birthdays.

Our THIRD-TIER group, the 21-29 year olds will find that the menu contains many favorites available to them that are considered essential: tantalizing appetizers, spicy steaks, and hundreds of cocktails and specialty beers. The Fire Fountain turns down the lights for late hour business on the weekends, and offers jazz and food and beverage specials, offering our customers a chance for some socializing and conversation.

FOURTH-TIER simply extends the market radius out to a five mile area, with the same demographics included in tiers 1-3.

FIFTH-TIER (60+ / $65,000+), represents a market that has abundant disposable income, and truly reveres attentive, efficient service. Fire Fountain Grille serves all of its meals with the option of cooking with little or no spices. This customization is much more appreciated by this group, who often prefer meals prepared to their own specifications. Because Fire Fountain Grille has only one purpose in mind when it comes to our customers – All Customers Must Leave Happy, customizing a meal to our treasured customers will always be a pleasure!

The SIXTH-TIER group will benefit from all of the quality approaches that are marketed to the previous five tiers, and will gain exposure to us primarily through our community involvement and word-of-mouth.

4.2.1 Market Trends

The trends in the Starburstville Metro market rely heavily on visual appeal, and locations. Most restaurants overlook targeting kids as a way to market to the parents. The Fire Fountain Grille does not seek to market to kids to get them to eat at our restaurant, but rather as a way to get their parents to eat there.

4.2.2 Market Growth

Steak restaurants comprise less than 5% of the total restaurant market. Service oriented steak houses have room to grow. Meat and potatoes is still what Americans want, and they want it with good service.

4.2.3 Market Needs

The market suffers from a lack of service oriented restaurants. The market needs a restaurant that values the customer as its number one priority.

4.3 Service Business Analysis

All restaurants combined, from fast food to fine dining, show an average bottom line profit of 3-10%. Margins are much better in full service restaurants with good management, good staff, good concepts, good menus and wine lists, good location and good financial controls. A full service steakhouse with all of these factors should show a bottom line profit of 13% – 25%.

4.3.1 Competition and Buying Patterns

The general nature of competition in this business, and how the customers seem to choose one provider over another can be measured by customer loyalty and positive word of mouth. Customer loyalty and brand preference come from developing a trust between the customer and the business. To be successful in the hospitality business, one must truly believe in, and always apply, the fundamental meaning of hospitality, which simply stated is, one must always be hospitable, and the customer must truly be made to feel welcome and cared for. The trust that a customer feels, is based upon the business’ ability to recognize what it takes to please a customer, and then is built upon by continuously delivering to that customer at, or above, the level of expectation that the customer expects. Fire Fountain Grille has carefully selected a management team that has been specially trained in the high art of exceptional customer service. The screening, hiring and training standards for front-of-the house staff are the highest in the industry.

The Fire Fountain Grille is conveniently located on a highly visible ingress near a successful mall. The restaurant has a huge, secure parking lot, excellent ingress and egress, and a beautiful and highly noticeable exterior. This area has other restaurants, which is a definite plus for us. This allows us to capitalize on a positive “clustering” effect, and works well with our marketing strategy.

4.3.2 Main Competitors

Competition comes from major chains and from various independents.

4.3.3 Business Participants

The general category is eating and drinking places. Typically, this can be broken down as follows:

• Fine dining  (white tablecloths, expensive wines).
• Private Clubs and Country Clubs
• Upscale casual  (good prices, fun) 
• Boiler plate casual
• Neighborhood  places
• Breakfast/lunch/dinner chains

The Fire Fountain Grille will participate in the upscale casual category.

Strategy and Implementation Summary

Build a relationship-oriented business Build long-term relationships with customers, not single-visit deals. Become their restaurant and destination of choice. Make them understand the value of the relationship.

Focus on target markets We need to focus our offerings on specific population groups as the key market segment we should own. We do not want to compete for the buyers who go to fast food or “microwave frozen foods” types of “restaurants. We definitely want to be able to sell to smart, quality conscious customers.

5.1 Competitive Edge

Clearly, our competitive edge is the customer service experience and approach that our management team will bring to the table. Our smiling, unassuming and good natured approach to all of our customers is evident, and highly appreciated. Our recipes are delicious, and the portions are large. The foods are fresh and satisfying, and the drinks are fulfilling and refreshing.

5.2 Marketing Strategy

An overview of the marketing plan includes:

• Kids Tours • Gift Certificate Program • In-store comp cards • Direct mail • Free surprise dinners for radio station DJ’s. • Charity events for senior citizens, high schools, grade schools, churches and community centers. • Trade shows • Vintner and Chef Dinners • Eye-catching exterior and interior neons, fountains and torches. • High profile interaction between our managers, and the customers. • Excellent service and high food quality every single day in the restaurant.

5.2.1 Positioning Statement

The Fire Fountain Grille. Sizzling, Refreshing, Exciting!  For A Dinner To Remember…

5.2.2 Pricing Strategy

Prices are fit to attract the consumer who prefers a quality steak for a reasonable price. The prices are above those of operators such as Sizzler®, El Paso BBQ® and Black Angus®, are below Ruth’s Chris® and Morton’s®.

5.2.3 Promotion Strategy

The Fire Fountain Grille uses a mix of various promotions and media to spread news about ourselves. This includes:

• Direct mail, generated from in-store “Event Cards” and customer’s business cards. Event cards are forms that the customers fill out so as to receive notices of our upcoming events.
• Young people’s tours, to generate enthusiasm among the kids in our area, who in turn spread it to their folks.
• Eye-catching exterior neons and torches.
• In-store comp cards for appetizers and desserts.
• Free surprise dinners for radio station DJ’s.
• Charity events for senior citizens, high schools, grade schools, churches and community centers.
• Trade shows, to promote private dining, banquets and catering.
• “Vintner and Chef Dinners” bringing together the wine making and culinary fields at showcase events, to be held at the Fire Fountain Grille.
• High profile interaction between our managers, and the customers.
• Excellent service and high food quality every single day in the restaurant.

5.2.4 Marketing Programs

Children’s tours will be an ongoing program that has proven to work over and over again. The kids are brought to the restaurant by teachers or parents, in groups of no more than 25, and are greeted at the door by our manager. They all go inside and are seated near the Fire Fountain where they are told a cool short story. They then are taken on a tour of the store and kitchen and get to go inside of a giant refrigerator, and see some cool cooks doing their thing. Then everyone is seated for a free lunch of  “Chicken Toes” or “Hot Doggies” and soda pop. Everybody talks a little about restaurants and other neat stuff. When its time to say goodbye, we take pictures and everybody gets an appetizer or dessert card, and some promotional menus. When the kids come back with their parents, we address the kids by their first names and treat them special.

5.3 Sales Strategy

We require our servers to have a thorough and comprehensive understanding of the menus, ingredients and methods of preparation of all of our foods and beverages. We train our staff to always describe and recommend items, even to regular customers, and to always upsell. The key to a server’s success in upselling is the realization that it almost always brings in better tips because the checks are higher.

GIFT CERTIFICATES The Fire Fountain Grille will aggressively sell gift certificates. The strategy behind gift certificate sales is simple and proven. Most GC sales occur during the holidays. Most GC’s are then redeemed in the post holiday months of January and February, helping drive sales in those traditionally slower months.

5.3.1 Sales Forecast

The first month sales will open strongly, because of the advance buzz created by our pre-opening marketing, and our Grand Opening Festivities. Sales will drop off slightly as we begin to sort out our operational patterns. September is a slower month for restaurants. October and November see sales begin to build as we continue with our marketing, and relentless quality. December sees a sharp spike upward as the Holidays are in full swing. A typical week for the first six months will look like this ( conservative estimate ):

Years 2005 – 2008 will see an 8% annual increase. Costs will be higher during the start-up months.

5.4 Strategic Alliances

The Fire Fountain Grille will align with hotels, movie theatres, live theatres, cab companies, banks and retail stores in an informational brochure exchange. Each business will have a chance to promote the other businesses at their place of business. Additionally, our respective businesses will barter with each other, using gift certificates and comps.

5.5 Milestones

The milestone table is set up as a flow-chart. We opted to exclude budgeted dollars in the milestone category because we detailed these dollars in the start-up table. The milestone table is specific in detail, allowing for the smooth flow of functions that are necessary to set up the restaurant on schedule for the Grand Opening. Each function is timed to coincide with the proper execution and time needed to complete each task. Each Managing Partner has specific duties assigned specifically to his area of expertise. The end of the milestone table also shows the beginning of the 2004 marketing plan.

Web Plan Summary

Our website, is an opportunity to offer current information on special events, menu offerings, public service announcements and comp specials.

6.1 Website Marketing Strategy

Our website will be promoted on all of our menus, and promo pieces. We will link to CitySearch.com® and many other hospitality oriented websites and portals.

6.2 Development Requirements

The Fire Fountain Grille website will be initially developed with few technical resources. VeriSign® will host the site and provide the technical back end. We will maintain a simple, classy, yet Internet focused site. The website logos, and graphics will be the same artwork found on our hard-copy menus, and in various spots in the business plan. Our managers will maintain the website. As the website rolls out future development such as restaurant delivery options, newsletters and downloadable market research reports, a technical resource may need to be contracted to build the trackable download and the newsletter capabilities. We will also look into pre-packaged solutions through VeriSign® and other Web hosting resources.

Management Summary management summary will include information about who's on your team and why they're the right people for the job, as well as your future hiring plans.">

We will open with a team of four manager/owners, one bookkeeper, and fifty-three staff members. Each member of the management team has specific industry experience that will apply to their assignment. Each Vice Managing Partner will also cross train for one year in preparation for their promotions to their own Fire Fountain Grille units. This is an extremely experienced and well balanced team. There are no gaps in its structure.

7.1 Personnel Plan

The personnel table (labor pro-forma) shows the number, and structure of the “back-of-the-house” (BOH),  “front-of-the-house” (FOH), and management staffs. June 2004 has a higher labor cost, as is usual in a restaurant start-up. Labor costs come down as the operation begins to flow more smoothly. The service staff is large, and is necessary to provide the level of service that the Fire Fountain Grille needs to set it apart from the competition.

Financial Plan investor-ready personnel plan .">

Our main concerns will be aggressive time management, so that our labor costs stay under control, and proper purchasing, prep and food handling to keep food costs down, as well as managing the higher costs of meats and seafoods. Secondarily, hiring the best grill and broiler cooks, training them properly and retaining them will be a critical component to good meat and seafood costs. A good grill cook does not waste steaks by burning them, nor does he anger customers by undercooking them. He must also be accurate time after time in how he carves his prime rib.

Growth will be sustained through a contribution to an expansion fund, and potential investment from current investors in a “roll-over” plan, and from potential future investors or bank capital.

8.1 Start-up Funding

We are seeking $900,000 (see section 2.2 “Start-up Summary”), and will seek it from one, two, or three investment groups, or under an SEC “Regulation D” equity offering (where the company sells partial ownership in the company – via the sale of stock or a membership unit, to raise capital). We prefer this approach as an early stage company because there is no set repayment schedule or debt service payments – the investors profit when the company profits. Initially, the company is projected as a Limited Partnership, but may switch the preferred structure to a stock “C” Corporation or Limited Liability Corporation “LLC”. The preparation of the investment documents will be handled in a cooperative effort by the legal firms representing each party individually. These documents will include, but are not limited to:

Private Placement Memorandum The Private Placement Memorandum, or “PPM”, is the document that discloses all pertinent information to the investors about the company, proposed company operations, the transaction structure (whether we are selling equity ownership or raising debt financing from the investors), the terms of the investment (share price, note amounts, maturity dates, etc.), risks the investors may face, etc.

Form D SEC Filing It notifies the SEC that we are using the Regulation D program and provides them basic information on the company and the offering. It is not an approval document or registration – it is merely a filing that notifies the SEC that we have a Regulation D Offering in place. Raising capital from investors without filing this document with the Federal government could place a company in violation of securities laws.

Subscription Agreement The Subscription Agreement sets forth the terms and conditions of the investment. It is the “sales contract” for purchasing the securities.

Promissory Note For a debt offering (if necessary), outlining the terms of any loan arrangement with the investors. The note is the actual “loan document” between the company and the investor.

8.2 Break-even Analysis

Break-even based on fixed costs including rent, insurance, maintenance, investor note, and pre-opening amortization. Additionally, controllables such as service labor, kitchen labor, management labor, payroll taxes, property taxes, excess rent, advertising and legal/professional fees are included.

8.3 Projected Profit and Loss

2004 is not a full year on the yearly P&L. Highlights include a bottom line of better than 18% for every year. The numbers reflect realism in the start up and continuing operations of the restaurant. We begin contributing aggressively to an expansion fund in 2005. We begin accruing for vacations immediately, and we are budgeting money from the insurance line for health benefits, all as an early commitment to the future prosperity of our staff. These numbers are an excellent indication that our investors, owners, partners and staff will all prosper and grow with the Fire Fountain Grille!

8.4 Projected Cash Flow

The cash flow depends on assumptions for good daily operational management, good traffic counts in the restaurant, inventory turnover, payment days, and accounts receivable management. We will need no new financing until we open our second unit.

Initial projections are a sales-to-investment ratio in excess of 2-to-1, return on investment in excess of 30 percent and return on equity of 20 percent-plus.

8.5 Projected Balance Sheet

The balance sheet is quite solid. We do not project any real trouble meeting our debt obligations–as long as we can achieve our specific objectives.

8.6 Business Ratios

The table follows with our main business ratios. We do intend to improve gross margin, collection days, sales and labor controls.  Our ratios are compared to industry ratios for Steak Restaurants – SIC code 5812.0802.

8.7 Long-term Plan

Our long term plan is to continue to maintain a cash flow of 19-20% while increasing sales annually, thereby increasing actual dollars earned by our investors, principals and staff.

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How to Write a Restaurant Business Plan

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

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

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

Why you shouldn’t skip a restaurant business plan

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

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

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

How much do you need?

with Fundera by NerdWallet

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

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

How to write a restaurant business plan: Step by step

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

Executive summary

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

Your restaurant business plan executive summary should include information on:

Mission statement: Your goals and objectives

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

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

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

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

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

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

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

Company overview

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

Your restaurant business plan company overview should include:

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

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

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

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

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

Team and management

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

Your restaurant business plan team and management section should have:

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

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

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

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

Sample menu

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

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

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

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

Market analysis

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

Your restaurant business plan market analysis should include:

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

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

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

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

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

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

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

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

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

Marketing and sales

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

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

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

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

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

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

Business operations

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

The business operations section should include:

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

Hours: Your hours and days of operation

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

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

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

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

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

Budget: Your current budget or a general startup budget

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

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

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

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

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

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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.

On a similar note...

Restaurants

Moscow has developed a reputation as a “foodie” town, thanks to a local community of chefs and restaurateurs who regularly introduce new concepts and creations. From down-home comfort food to continental cuisine, you’ll have a variety of choices for any meal.

1317 S Main St, Moscow, ID, USA

(208) 882-2301

Applebee’s Grill and Bar

105 Warbonnet Dr, Moscow, ID, USA

(208) 883-4821

Arby’s

150 Peterson Dr, Moscow, ID, USA

(208) 882-4223

403 South Main Street, Moscow, ID, USA

(208) 882-4279

Bucer’s Coffee House Pub

201 South Main Street, Moscow, ID, USA

(208) 596-0887

Buffalo Wild Wings

1710 W Pullman Rd, Moscow, ID, USA

Café Artista

218 S Main St, Moscow, ID, USA

(208) 882-1324

512 S Washington St, Moscow, ID, USA

(208) 882-1154

(425) 985-2415

Corner Club

202 N Main St, Moscow, ID, USA

(208) 882-2915

Dominos Pizza

317 W. 6th St. Suites 105 & 106, Moscow, ID

(208) 883-1555

Duke’s Place

(503) 317-3880

Gambino’s

308 W 6th St, Moscow, ID, USA

(208) 882-9000

Garden Lounge

313 S Main St, Moscow, ID, USA

(208) 882-8513

(208) 907-1013

2002 S Main St, Moscow, ID, USA

(208) 310-4427

Humble Burger

102 N Main St, Moscow, ID, USA

(775) 600-2874

Hunga Dunga Brewing Co.

333 N Jackson St, Moscow, ID, USA

(208) 596-4855

2010 South Main Street, Moscow, ID, USA

(208) 874-8007

1320 S Mountain View Rd, Moscow, ID, USA

(208) 669-1743

Jimmy John’s

529 S Jackson St, Moscow, ID, USA

(208) 883-3278

Karma Indian Cuisine

Eastside Marketplace

1420 S Blaine St Suite #19-20, Moscow, ID 83843

(208) 301-5117

1400 South Blaine Street, Moscow, ID, USA

(208) 882-8363

La Casa Lopez

415 S Main St, Moscow, ID, USA

(208) 883-0536

LocoGrinz Hawaiian BBQ

113 North Main Street, Moscow, ID, USA

(208) 883-4463

106 N Main St, Moscow, ID, USA

(208) 882-2268

212 S Main St, Moscow, ID, USA

(208) 883-8221

Maialina Pizzeria Napoletana

602 S Main St, Moscow, ID, USA

(208) 882-2694

1404 W Pullman Rd, Moscow, ID, USA

(800) 244-6227

862 Troy Rd, Moscow, ID, USA

(208) 882-1953

Mikey’s Greek Gyros

527 S Main St, Moscow, ID, USA

(208) 882-0780

Mingles Bar and Grill

102 S Main St, Moscow, ID, USA

(208) 882-2050

710 W Pullman Rd, Moscow, ID, USA

(208) 504-0280

Moscow Alehouse

226 W 6th St, Moscow, ID, USA

(208) 882-2739

Moscow Bagel & Deli

310 S Main St, Moscow, ID, USA

(208) 882-5242

Moscow Brewing Company

630 North Almon Street, Moscow, ID, USA

(208) 596-4058

Moscow Elks #249

3080 State Hwy 8, Moscow, ID, EE. UU.

(208) 882-3015

Moscow Food Co-op

121 E. Fifth Street Moscow ID

(208) 882-8537

Nectar Restaurant & Wine Bar

105 West 6th Street, Moscow, ID, USA

(208) 882-5914

One World Café

533 S Main St, Moscow, ID, USA

(208) 883-3537

Palouse Juice

509 South Main Street, Moscow, ID, USA

(208) 310-6692

Panda Express

1932 W Pullman Rd, Moscow, ID, USA

(208) 882-8880

Papa Murphy’s Take’N’Bake Pizza

524 W 3rd St, Moscow, ID, USA

(208) 883-9508

Paradise Grill and Café

1902 W Pullman Rd, Moscow, ID, USA

(208) 882-5660

Patty’s Mexican Kitchen

450 W 6th St, Moscow, ID, USA

(208) 883-3984

1429 S Blaine St, Moscow, ID, USA

(208) 882-0444

Pizza Perfection

428 W 3rd St, Moscow, ID, USA

(208) 882-1111

Qdoba Mexican Grill

1970 W Pullman Rd, Moscow, ID, USA

(208) 892-8569

Rants & Raves

308 N Jackson St, Moscow, ID

(208) 596-4061

215 W 3rd St, Moscow, ID, USA

(208) 596-4041

Red Star Coffee

1046 W Pullman Rd, Moscow, ID, USA

(208) 892-8007

Sangria Grille

2124 W Pullman Rd, Moscow, ID, USA

(208) 882-2693

Seasons Public House

1516 W Pullman Rd, Moscow, ID, USA

(208) 882-0550 Ext 333

Shari’s Restaurant and Pies

121 Warbonnet Dr, Moscow, ID, USA

(208) 882-1971

Sisters Cookie Company

610 N. Almon St. Suite 130 Moscow Id

(208) 596-9690

Slice Taphouse

125 E 2nd St, Moscow, ID, USA

1930 W Pullman Rd, Moscow, ID, USA

(208) 882-2163

1320 S Blaine St, Moscow, ID, USA

(208) 883-0713

710 S Deakin St, Moscow, ID, USA

(208) 885-6600

402 W 6th St, Moscow, ID, USA

(208) 892-2080

307 W 3rd St, Moscow, ID, USA

(208) 883-3841

866 Troy Rd, Moscow, ID, USA #111

(208) 882-3238

1400 S Blaine St, Moscow, ID, USA

401 W. Sixth Street, Moscow, ID

(208) 882-8226

Tapped – Taphouse & Kitchen

210 South Main Street, Moscow, ID, USA

(208) 596-4422

The Bean Farm

503 Troy Rd, Moscow, ID, USA

(425) 861-7864

The Breakfast Club

501 S Main St, Moscow, ID, USA

(208) 882-6481

203 W 3rd St, Moscow, ID, USA

(208) 883-8250

The Plantation

2012 S Main St, Moscow, ID, USA

(208) 882-3344

Wendy’s

1030 W Pullman Rd, Moscow, ID, USA

(509) 326-6333

Winger’s Roadhouse Diner

1484 S Blaine St, Moscow, ID, USA

(208) 882-9850

Young’s Alley

304 W 6th St, Moscow, ID, USA

(208) 301-7888

1222 W Pullman Rd, Moscow, ID, USA

(208) 883-0678

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Top-5 Restaurants in Moscow-City business district

Table of contents

• 1. Burgers with healthy buns
• 2. Beef, cocktails, and karaoke
• 3. A slice of Bali in Moscow
• 4. The highest restaurant in Europe
• 5. Lobster and octopus with a view

The Moscow-City business district is known for the headquarters of Russian and global companies as well as for the newest landmarks of Moscow, the skyscrapers, and one of the biggest malls in the city, Afimall , full of fashion and beauty stores, cafes, and leisure activities. Here is our list of 5 best restaurants in Moscow-City. Leading Moscow chefs and bartenders serve food and drinks to remember, from burgers with avocado to grilled octopus, from sweet potato waffles to matcha tea with a piña colada flavor. These restaurants also offer great entertainment like music shows, karaoke, and parties with DJs. You may take a break here after sightseeing Moscow from above, relax after shopping, and make friends with people from tech startups. At lunchtime, and in the evenings CEOs and business leaders gather there making Moscow-City restaurants the best place for networking in the city.

Burgers are made with meat, cheese, tomatoes, onions, pickles and are seasoned with ketchup, mustard, or another sauce. The ingredients are placed between two halves of a bun. Typically, burgers are made with beef, but other types of meat, such as turkey, chicken, and salmon can be used as well.

The Misha Fisher in Jaffa restaurant’s chef replaces burger buns  with avocado halves making the kosher version of this street food. Try here also sorrel soup, hummus, and falafel. There are no dairy dishes on the menu, it’s a kosher and halal certified meat restaurant. But the cuisine is not Jewish only. In their reviews, people praise Misha Fisher in Jaffa’s Peruvian ceviche, a Thai tom yum soup, and Maki sushi rolls with vegan cheese. The restaurant works in the Afimall shopping center and is closed on Saturdays.

Steaks and shrimp pasta are the highlights of Six Floor Restaurant on the 6th floor of the Oko tower. The bartender here flavors his cocktails with essential oils making them one-of-a-kind drinks. Reviewers on Restaurant Guru laud the restaurant’s karaoke club, City Voice , for its acoustics and futuristic design. In-house backing vocalists help City Voice’s guests to perform most tricky pop songs and rock ballads. The restaurant is open 24 hours a day, they start serving breakfasts at 6:30 am. 

Matcha tea served in Touch of matcha cafe in the IQ Quarter tower is believed to be the best in the city. Definitely, the matcha menu here is the longest in Moscow, with 13 versions of tea, from Matcha Latte to Matcha Piña Colada . The cuisine is Indonesian and vegetarian, on Restaurant Guru you may find positive feedback about poke and buddha bowls , cereal dishes, and avocado toasts. Waffles get special mention, try those made of sweet potato and served with a poached egg as well as waffles with coconut ice cream, caramel and strawberries.

It is a popular seafood meal with a buttery savory flavor. Crabs may be boiled, grilled, deep-fried, stewed, or steamed. There is a wide range of dishes with crabs.

Birds self-described as the highest city restaurant in the world is located on the 84th floor of the Oko tower at a height of 354 meters. At least, it is listed in the Russian Book of Records as the highest restaurant in Europe. You will see breathtaking views of Moscow here together with getting fresh crabs  and yummy ice cream. One of the restaurant’s rooms is called Secret Garden and looks like a genuine conservatory. It opens at 6 pm. There is also a karaoke room with a separate entrance and a club famous for its music stage shows.

Reviewers on Restaurant Guru note great views of Moscow from the terrace of Bamboo.Bar , a restaurant located in the City of Capitals tower. Guru Vibes parties on Saturday nights are also highly praised for starring leading Russian DJs and electronic music performers. The restaurant’s signature dishes are seafood salad with Thai tomatoes and green tapioca chips as well as lobster miso soup  and grilled octopus. Restaurant rooms are decorated with natural elements and antiquities. A 12-meter-long bar counter is Instagram-worthy.

The Moscow-City business district restaurants have become new places-to-see on their own. Visit them if you want to get a special gourmet experience and to discover a new side to the Russian capital.

I am absolutely fascinated by the Misha Fisher in Jaffa restaurant! As someone who loves to experiment with food, this burger featuring avocado buns is definitely on my to-try list. Additionally, I am intrigued by the fact that this restaurant serves kosher and halal certified meat, but also has Peruvian, Thai, and vegan dishes on the menu, making it a perfect place for foodies looking for a diverse range of culinary experiences.

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