example of a food business plan

Eat App for

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.

To set yourself up for success create a restaurant business plan. Here's how to get started. 

What is a restaurant business plan? 

A restaurant business plan is a guide for your restaurant, so outside parties (like investors) can see your goals, vision, and how you’ll get there. Length and detail vary from executive summaries to full-length documents. It’s good to give investors as much information as possible upfront. Every business should have a plan, new or old. Plans help you stay focused and get back on track.

Every business should have a business plan, whether new or existing. Business plans help you focus on your goals and can help get back on track if you stray from them.

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 common 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.

1.1 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.

1.2 Cuisine Selection

Your choice of cuisine can make or break your restaurant. Choosing the right one is key to standing out from the competition and your target market.

So consider:

• 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.

1.3 Creating a mission statement

A good mission statement tells investors and customers about your restaurant. It’s a compass for the decision-makers and staff to follow to achieve what you want.

Here’s how:

• 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 

Your mission statement should be unique to your restaurant and to your customers. A good mission statement will be your North Star, and all decisions and touchpoints will follow.

A well-conceived mission statement can provide a guiding light to keep your restaurant moving in the right direction. It helps ensure that every decision you make and every interaction you have is in line with your core values and goals.

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].

Further reading

• How to Write a Great Restaurant Description

3. Market analysis

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

3.1 Industry analysis

Who is your target market ? Who will your restaurant serve? This section will tell investors about your target market and why they will choose your restaurant over others. Knowing your target market is key to tailoring your restaurant to their likes and needs.

By digging into demographics, preferences, eating habits, and trends you can hone your concept and marketing strategy to reach and appeal to your target market.

An example of analyzing your target market

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.

Demographics and preferences

Identifying your primary target market involves considering factors such as:

For example, a family-orientated area will want a family-friendly restaurant with a menu that caters to all ages and dietary requirements. A trendy urban area with a young affluent population will want upmarket dining and innovative food.

Cultural and ethnic backgrounds also play a big part in restaurant preferences, different backgrounds have different tastes and customs that influence their dining choices. By understanding your target market demographics and preferences, you can create a concept that resonates with them and drives success.

Dining habits and trends

As the industry changes, it’s important to stay on top of dining habits and trends. For example, online ordering and delivery have changed the way we eat, many are looking for the convenience of having their meals delivered to their door. Health trends have also impacted dining habits, more and more people are looking for healthy options when eating out.

3.2 Competition analysis

It’s natural to think everyone will come to your new restaurant first, so research your competition to make that happen. Who else has a customer base in the area?

Note everything from prices, hours, and service style to menu design to the interior of the restaurant. Then tell your investors how you’re different.

3.3 Marketing analysis

Your investors will want to know how you’ll market the restaurant. How will your marketing be different from what’s already out there? Who’s your target audience and how will you reach them? What will you give to guests? List it all.

• How To Conduct a Restaurant Market Analysis

The menu is the heart of a restaurant. You can’t run without it. You probably don’t have a finished menu yet, but you should have a mock menu for your restaurant business plan. Pick a design you like and add your logo to the mock.

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.

7.1 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.

7.2 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.

• Why does restaurant location matter?

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. 

• Your Complete Guide to Restaurant Financing and Loans

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.

This article was originally published on 20 November 2017 and updated on 13 June 2024 .

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.

Share this article!

Related articles

SWOT Analysis for:...

Your restaurant may have the best ambiance or...

How to Calculate Food Cost in:...

Whether you're putting together a menu for your...

How To Create A Restaurant:...

Your training manual should be clear and...

Join restaurants in 70+ countries using Eat App

Empowering restaurants, one table at a time Discover seamless dining with Eat App

• Reservation system
• Table management
• CRM and guest profiles
• Reports & trends
• Integrations
• Privacy policy
• Terms of service
• The 16 Best Reservation Systems
• Guide to Restaurant Marketing
• Guide to Customer Service
• Guide to Making a Restaurant Website
• All articles

"> "> Compare us

• Seven Rooms
• Compare All

© Eat App. All rights reserved.

ZenBusinessPlans

100+ Sample Food Business Plans and Templates

Food generally is an essential consumable item. A lot of entrepreneurs these days are seriously on the lookout for profitable and trending food business ideas to start a new business. Choosing the right niche is the first and most important step for any business initiative.

Increasing population and desire to have easy access to food are the factors that create more opportunities in the food industry. Starting up a business is the best way to get out of the rat race and into being your own boss. But when it comes to the food industry, there are many things that can go wrong.

Even before the pandemic, restaurant owners were finding it difficult to fill chef spaces.  But since COVID became a worldwide problem, this situation has become worse. The shutting down of social places meant that long-time workers in the food business have swapped to new job roles.

Don’t let this doom and gloom put you off, though, as we have some amazing ideas to help you get past these struggles and create a successful food business in 2023! If you keep your business small before you try reaching for the stars, you will be more likely to push through those barriers.

Sample Business Plans for Food Industry

1. charcuterie business plan.

Charcuterie is a display of prepared meats paired with cheeses and plain vegetables on a traditional board. Charcuterie is the culinary art of preparing meat products such as bacon, salami, ham, sausage, terrines, galantines, ballotines, pâtés, and confit professionally. Till today, this has remained a popular way to feed guests on a budget for small parties or wine tastings, and a person that prepares charcuterie is called a Charcutier.

2. Food Truck Business Plan

We said we would talk about food trucks, and here we are! A food truck is the best way to get your meals and hot snacks to festival-goers, but you can also use them like a classic restaurant. Some people set up shop in a location, clamp their truck to the floor and buy benches for their customers to sit on.

You still have that fun alfresco feeling without having to pay for top restaurant prices. We suggest using a food truck if your concepts aren’t time-consuming. If you have a dish that takes a long time to create, then your customers will be less likely to stick around for their meal.

This is because trucks are considered a fast food option. Instead of a normal fast food restaurant, though, many customers expect a more exciting menu from a truck in comparison.

The burgers are more than just a burger; they have 5 extra ingredients that make your mouth water from just smelling it. You can afford to be more creative in a food truck, as you won’t have to pay the same licenses or permits. This means you can use more ingredients and charge the same price as a normal burger.

3. Nano Brewery Business Plan

In simple terms, a nano brewery is a brewery (plant) that produces a small amount of beer per time; it is a small-scale brewery that can’t be compared to conventional brewery plants or microbrewery plants and it is usually owned independently. Any entrepreneur that has some cash and brewing technique can comfortably start his or her own nano brewery business.

4. Religious Coffee Shop Business Plan

According to reports, 7 in 10 Americans drink coffee every week; 62% drink coffee every day, making it second only to water. There are over 24,000 coffee shops in the United States, with an average sell rate of 230 cups per day.

Truth be told, coffee has become a crucial part of a cultural revolution, and owing to some amazing trends, it seems that growth will continue. Churches, ministries, and entrepreneurs in the United States are beginning to leverage coffee’s popularity and are gradually turning it into an opportunity for outreach and faith development.

5. Cocktail Bar Business Plan

A cocktail bar is a bar or small restaurant where cocktails are the main drinks available; a characteristic feature of many standard cocktail bars is a wide selection of assorted cocktail drinks available by the glass. A cocktail is a mixed drink typically made with a distilled beverage (such as gin, brandy, vodka, whiskey, tequila, cachaça, or rum) that is mixed with other ingredients. If beer is one of the ingredients, the drink is called a beer cocktail.

6. Fruit Juice Shop Business Plan

A fruit juice bar, or fruit juice shop is a small, informal restaurant where juice and in most cases, smoothies are made and served to customers. Fruit juice is ideally 100 percent pure juice made from the flesh of fresh fruit or from whole fruit, depending on the type used.

7. Cold Storage Business Plan

A cold storage business is a commercial facility for storing perishable products such as fruits, vegetables, meat, fish, furs, etc. under controlled conditions for longer periods. Based on the storage conditions, cold storage may be classified into three categories – short-term or temporary storage, long-term storage, and frozen storage.

Available data shows that the U.S. cold storage market size was estimated at USD 15.84 billion in 2019 and is expected to reach USD 16.43 billion in 2020.

8. Funnel Cake Business Plan

A funnel cake shop is a business that bakes and sells funnel cakes. Please note that the name “funnel cake” was derived from the method of squeezing batter through a funnel in a circular pattern into hot oil to achieve a dizzying pattern of crispy-fried dough.

The funnel cake business is a niche idea in the cake and bakery industry and available statistics have it that the global bakery product market size was estimated at USD 203.8 billion in 2018.

9. Fig and Coconut Jam Business Plan

A fig and coconut jam production company is a niche jam, jelly, and preserves business that produces and sells fig and coconut jam. Fig and coconut jam can be used like other jams as a fruit spread for toast, scones, cakes, and other baked goods, and it can also be used as a condiment for savory foods.

10. Cotton Candy Business Plan

A cotton candy business is a business that makes and sells cotton candies most especially at children’s parties, parks, stadiums et al. Cotton candy, which is also known as fairy floss and candy floss, is a spun-sugar confection that resembles cotton. The U.S. candy market is expected to reach a value of USD 19.6 billion by 2025, according to a new report by Grand View Research, Inc.

11. Hot Dog Vendor Business Plan

A hot dog vendor business is a business that sells different types of hot dogs and drinks from a shop, cart, or food truck. Hot dogs are prepared commercially by mixing the ingredients (meats, spices, binders, and fillers) in vats where rapidly moving blades grind and mix them all together. This mixture is forced through tubes for cooking.

The market size of the Hot Dog and Sausage Production industry is $19.2bn in 2023 and the industry is expected to increase by 3.6 percent going forward.

12. Crepe Restaurant Business Plan

A crepe restaurant is a niche restaurant that serves crepes (pancakes) as its main menu. A crepe is a French pancake that is made with a thin batter containing flour, eggs, melted butter, salt, milk, and water. Crepes can be filled with a variety of sweet or savory mixtures. Savory buckwheat crepes are always served for lunch and dinner in a crepe restaurant while sweet crepes are for dessert or snack.

13. Food Hub Business Plan

A food hub business as defined by the USDA is “a centrally located facility with a business management structure facilitating the aggregation, storage, processing, distribution, and/or marketing of locally/regionally produced food products.

Food hubs also fill gaps in food system infrastructures, such as transportation, product storage, and product processing. Available data shows that there are about 212 food hubs in the United States and industry data indicates that local food sales totaled at least $12 billion in 2014 and estimates that the market value could hit $20 billion.

Before Starting a Food Business, Test your idea

First off, you should be testing your ideas before putting a deposit on a business loan. Finding the problems early on will stop you from diving into a money pit. Use our advice like a checklist to guide you through this testing phase, and be ready to receive criticism. Remember, you cannot improve or create a strong foundation if you ignore everyone’s advice.

a. Feedback From 3rd Parties

The main reason why people think about creating a food business is because their friends or family say they should. They drool over your stews, make heart-eyes over your steaks, and lovingly long for another bite. Well, in reality, your friends and family are probably boosting your ego or sugar-coating their reaction.

We aren’t saying they are lying necessarily, but they might ignore some of your poorer meals because they know you are trying your best. Your customers won’t be so forgiving. To make sure your friends aren’t saying you are better than you are, you need a true third party to judge your food tasting sessions.

You could ask your co-workers to take the plate and make an anonymous comment. If they are mostly positive, that’s great; you can then adjust your recipes, packaging, service standards in accordance with all the positive and negative feedback.

You could also talk to local companies in the same area of business as you. Ask them if your packaging is appropriate, if they have advice for a new business owner, and anything else that you are worried about. Doing this beginner networking is a great way to start a community too. Local businesses are normally more friendly than chains and will be happy to help you on your journey.

b. Perfect “One Food” Business idea At A Time

You might feel as though you need a whole menu of amazing food, but in reality, you have to remember that you are starting at the bottom. Having one fantastic idea and putting a lot of effort into it would be a more successful business venture than spreading your ideas too thin.

When it comes to testing, your test group may become overwhelmed if they are given too many options. It wouldn’t be uncommon for the group to start comparing dishes to each other rather than their normal experiences.

In the testing group, you want these “customers” to tell you if your ideas will make it, if they are good enough to be sold and if there is a problem that can be fixed. If they have a lot to look at, they will simply tell you which one is the best. Once you find the best variation of that one food product, you can then start to work on another.

c. Look After The “Other” 20% Of Your Online Food Order Customers

There are normally 3 types of customers in the food industry; the ones who enjoy your food enough to try it again another time or simply not dismiss it; ones who will absolutely love your food and will keep coming back; and those who like to try new foods on a whim.

If the first type of person doesn’t like your food, they will simply not return. If the second type of person has a bad experience, they will try again. If this second visit redeems the food, they will remain loyal, but if it doesn’t save their experience, they will either drop into the first type or not come back.

Depending on how good your business is, you might have either a large percentage of lovers and a low percentage of “it’s fine” ers, or it can be the other way around. However, around 20% of your customers will likely be the third type.

Going to restaurants and vendors or trying new sweets on a whim is a growing hobby for many people. The third type wants to be the first ones to experience this unique and potentially viral adventure. These people will likely make a review on whatever social media network they use, and this can either boom or bury your business.

These people will not hesitate to share their lengthy and detailed opinions about your business. Of course, you should always take these opinions with a pinch of salt, as a negative review on a blog often gets more traction than a positive one; however, you should take note of what they are saying. Pleasing these reviewers will make your business look good online, and it can help you create a big fan base.

Sling is now Sling by Toast! Learn more

More Features

• Restaurants
• Get Started

Restaurant Business Plan: What To Include, Plus 8 Examples

• Business Growth & Management , Templates & Guides

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

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

Table Of Contents

What Is A Restaurant Business Plan?

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

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

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

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

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

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

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

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

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

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

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

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

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

The questions are:

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

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

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

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

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

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

1) Executive Summary

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

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

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

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

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

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

2) Mission Statement

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

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

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

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

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

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

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

3) Company Description

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

Useful details to include are:

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

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

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

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

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

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

4) Market Analysis

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

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

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

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

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

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

We break down our market into five distinct categories:

• High-end singles
• Businessmen and businesswomen

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

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

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

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

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

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

6) Location

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

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

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

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

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

7) Marketing

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

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

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

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

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

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

8) Financials

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

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

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

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

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

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

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

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

Elevator Pitch

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

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

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

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

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

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

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

Stakeholder Plan (External)

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

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

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

Management Plan (Internal)

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

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

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

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

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

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

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

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

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

See Here For Last Updated Dates: Link

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

Find the article useful? Share with others:

Related articles

How To Write Your Ideal Restaurant Mission Statement + 15 Inspiring Examples

Whether you run a one-person food cart, a small eatery with fewer than five empl...

12 Examples of Small Business Goals, Plus How to Achieve Your Own

Want to improve the way your business operates? Learn some of the more common bu...

55 Restaurant Marketing Tips To Win Your Market

Discover the best restaurant marketing tips and learn how you can harness onlin...

Get started today

Schedule faster, communicate better, get things done.

• Get Started

Home >> #realtalk Blog >> Manage a business >> How to write a resta…

How to write a restaurant business plan + free template (2024)

By Homebase Team

Whether you’re living the dream of opening your own restaurant or reworking your existing concept, a restaurant business plan template takes a ton of stress out of writing a business plan.

With prompts for every section you’ll need, we’ve created our free restaurant business plan template to be your operational foundation (you’re welcome!). Something you can download, customize, and come back to whenever you make business decisions for your restaurant.

But first, let’s go through all the ways a written business plan helps shape your restaurant, and why it boosts your business’s chance of success.

What is a restaurant business plan?

A restaurant business plan is a written document that lays out an overview of a restaurant, its objectives, and its plans for achieving its goals.

It’s needed across all kinds and sizes of restaurants, and can be a handful of pages long or much more detailed. A well-written restaurant business plan not only helps you organize your ideas, it’s also a key part of getting investor funding .

Starting a restaurant? Here’s why you need a business plan. 

Creatively, opening a new restaurant can be incredibly exciting. But it’s also super complicated. From licenses, to equipment, to building a team, each phase needs a lot of attention to detail.

Before you jump in, it’s important to shape your plan of attack, organizing your business ideas into a clear, concise narrative that an outsider could easily understand. A business plan is an essential part of this—and here’s why.

Your business plan helps you:

Set short and long-term goals.

A restaurant business plan not only shows how your business will operate in its early stages, it also shows what steps it’ll need to follow as time goes by. Setting both your short and long-term goals at the outset makes you more likely to achieve them.

Understand your resource needs.

Going through the exercise of writing a restaurant business plan is as important as having the finished document in front of you. As you organize your thoughts, your resource needs—from the amount of capital you need to raise all the way down to the equipment you need to find—will take shape. 

Reduce potential risks.

Sadly, some 60% of restaurants fail within the first year of opening. One of the main reasons? A failure to plan. Your business plan will help you plan for most challenges at your restaurant before they come up, keeping you on the right side of that number.

Develop a marketing strategy.

As you do your market analysis and figure out who your customers are likely to be, the ways you’ll promote your business will get clearer. The more specific you are with your market research, the easier and more effective your marketing efforts will be.

Build your team.

Your business plan helps you see who you’ll need on your team and which roles you’ll need to fill first . For investors, it’s a document showcasing everyone’s collective experience, personalizing your restaurant in their eyes and packing a professional punch.

Share your vision.

Whether you’re using your business plan to secure startup funding or need additional capital after you’ve already opened, your restaurant business plan shows an investor or lender exactly why they should get behind you. 

The 9 elements of a strong restaurant business plan.

Your restaurant business plan will be unique to your vision. But all good business plans hit standard points, and whoever reads yours will expect them. As you develop and finalize your ideas, here are nine key elements you should include. 

1. Executive summary

A strong restaurant business plan begins with a strong executive summary. This is a sharp, concise overview of your restaurant and your opportunity to grab people’s attention.

Here’s where you communicate, in a nutshell, what kind of restaurant you want to run. Which demographic will you be targeting? Why is your business something the community wants or needs? Especially if you’re asking for financing, include a snapshot of your financial information and growth plan as well. 

Your executive summary should briefly lay out:

• Your mission statement. Why are you starting this restaurant now, in this location? 
• Your idea. What’s the concept of this restaurant?
• Your plan of execution. What are your key steps to making this concept work?
• Your potential costs. What are your expected expenses?
• Your anticipated ROI. How much do you expect your restaurant to make?

Many investors will make a split-second decision off of the executive summary alone—it might be all they’re going to read, so make every word count.

2. Company description

Now it’s time to let your creativity out and give your restaurant concept life. Give a more detailed description of your concept that lets your passion for what you’re creating come through. 

Flesh out all the other details of your proposed restaurant, including your restaurant’s:

• Style of cuisine and any unique selling points or differentiators that will make customers choose you
• Service style
• Restaurant name (or at least ideas)
• Size, seating style, and capacity
• Location ideas or the location you’ve scouted or secured
• Ambiance ideas including décor, lighting, and music
• Operating hours
• Other service offerings like whether you’ll offer delivery or takeout, delivery guarantees, catering, and any retail products you plan to sell
• Legal structure (e.g. sole proprietorship, LLC) 
• Existing management and their roles, including yours
• Experts or advisors you’ve brought on board

3. Market analysis

Present the research you’ve done on your target market. Make a couple of buyer personas to represent your future customers, explaining:

• Where your target customers live
• Their income levels
• Their dining-out and/or ordering-in pain points (e.g. lack of late opening hours, lack of family friendliness)
• How often they dine out or order in

Go through which other restaurants already have a customer base in your area, then explain why people will choose your restaurant over others. 

4. Sample menu

Even at the business plan stage, menu engineering is crucial. The specific menu items you’re likely to serve—the biggest thing that will set you apart—should shine through with descriptions that are short, clear, and evocative. If you have an executive chef already, this is a great area for them to add input.

Use language that will get people excited about trying your offerings. Hire a designer or use an online program to create your own mockup using the same colors, fonts, and design elements as the rest of your branding. 

5. Business structure

Dive deeper into your business structure (sole proprietorship, partnership, LLC, etc.) and organizational management. Show what your different employee positions will be (co-founders, managers, servers) to give a sense of your team’s makeup. An organizational chart can be helpful here.

Investors won’t expect you to have your entire team on board at this stage, but you should have at least a couple of people firmed up. For the roles that are already filled, including your own, summarize your collective experience and achievements. Bullet points work well, or some people choose to go into more detail with full resumes for the executive team or critical team members.

6. Restaurant design and location

Long before you sign a lease, make sure that your new offering will outshine existing ones nearby. In this section of your business plan, explain why your chosen location, or the ones you’re narrowing down, are going to be an effective space for your target market.

Consider things like:

• Neighborhood demographics
• Foot traffic
• Labor costs
• Accessibility

Hand in hand with location, your restaurant’s interior design—both in its floor plan and its ambiance—is also crucial to your business’s viability. Come up with a captivating restaurant design that communicates your theme and matches your cuisine, creating a memorable customer experience. Decide how many tables you’ll be serving, and plan out any outdoor seating.

Touch on things like:

• Team uniforms
• Flatware and glassware

7. Marketing strategy

How do you plan to market your restaurant? Your plan for grabbing customers’ attention is vital to getting diners through the door, especially at the beginning before word-of-mouth advertising has taken off.

What kind of offers will you provide? Will you have promotional events, direct mail, or a social media strategy ? Go through your planned marketing campaigns and explain how each of them will help secure your target market. 

8. Takeout and delivery options

If you’ve decided to have takeout and delivery at your restaurant—pretty important for most target markets—decide whether you’ll use your own drivers or a professional fleet like Uber Eats or DoorDash.

Show how you’ll provide the smooth digital experience your customers will expect. Decide if and how your website will come into play, bearing in mind that in 2023, 40% of consumers preferred to order directly from the restaurant website .

9. Financial projections

Your restaurant’s projected budget need to be solid, especially if you’re using your business plan to get startup funds. Without this, investors have no way of knowing if your business is a good investment or when it will become profitable.

Hire an experienced accountant with expertise in running restaurants and write down your market research, your planned costs , and your projected income. Show how investor funds will be used and whether you’ll be putting up collateral to get a loan. Give a sales forecast, usually for the first five years, and make sure to give a break-even analysis.

Get started with our free restaurant business plan template.  

As the team behind Homebase , we know how much there is to consider when you’re starting a new restaurant. We’re proud to be an all-in-one partner for thousands of restaurants large and small—helping make everything from staffing, to scheduling, to team communication easier for business owners.

And we know that your restaurant business plan is a high-stakes document. That’s why we created our free restaurant business plan template to make sure nothing gets overlooked.

Check out our free, downloadable template to get your ideas into shape, get started on your restaurant journey—and get investors excited to jump on board with you. 

Download your restaurant business plan template for free: Restaurant business plan + free template (2024)

Stop chasing down phone numbers with our built-in team communication tool. Message teammates, share updates, and swap shifts — all from the Homebase app.

Restaurant business plan template FAQs

What is the basic planning document for a successful restaurant.

The basic planning document for successful restaurants is a restaurant business plan. A restaurant business plan lays out a restaurant’s long and short-term goals and its plans for achieving those goals. Restaurant planners use it both to finetune their ideas and to secure investor funding.

How to write a restaurant business plan.

When writing a restaurant business plan, include an executive summary, a detailed restaurant description, market analysis research, a sample menu, a breakdown of your business structure, the design and location of your restaurant, your planned takeout and delivery options, your marketing strategy, and your financial projections.

What makes a business plan template for restaurants different from a standard business plan?

A restaurant business plan template differs from a standard business plan by including things like menu engineering, interior design, kitchen operations, front-of-house management, takeout and delivery offerings, and location analysis, which are unique to the food service industry.

Remember:  This is not legal advice. If you have questions about your particular situation, please consult a lawyer, CPA, or other appropriate professional advisor or agency.

Related posts

June 29, 2024

Writing an Effective One-Page Business Plan: What You Need to Know (+ Free Template)

If you’ve started—or are starting—a small business, you’ve probably heard the words ‘business plan’ thrown around. That’s because a business…

June 26, 2024

How to Start a Construction Business in 8 Easy Steps

Being able to build something from the ground up is an incredible skill: a skill you can monetize into your…

Top 4 Strategies to Grow Your Construction Business

For those in the construction business, laying the foundation for a house can be a piece of cake. But what…

How to Start a Retail Business: A Beginner’s Guide

So, you want to start a retail business. What now? There’s the idea, the products, the space, taxes, the employees,…

How to Start a Cleaning Business in 6 Steps

So you want to start a cleaning business. You want to work for yourself, you love a good Mr. Clean…

How to Start a Coffee Business in 10 Steps

Does the thought of running your own business make you jittery with excitement? How about going to work every day…

Subscribe to our newsletter

Looking for ways to stay up to date on employment laws and small business news?

Homebase makes managing hourly work easier for over 100,000 local businesses. With free employee scheduling , time tracking , and team communication , managers and employees can spend less time on paperwork and more time on growing their business.

• Hiring & onboarding
• Team communication
• Employee happiness
• HR & compliance
• Integrations
• Food & beverage
• Beauty & wellness
• Medical & veterinary
• Home & repair
• Hospitality & leisure
• Education & caregiving
• Contact sales
• Become a Partner
• Careers – We’re hiring!
• #realtalk Blog

• Credit cards
• View all credit cards
• Banking guide
• Loans guide
• Insurance guide
• Personal finance
• View all personal finance
• Small business
• Small business guide
• View all taxes

You’re our first priority. Every time.

We believe everyone should be able to make financial decisions with confidence. And while our site doesn’t feature every company or financial product available on the market, we’re proud that the guidance we offer, the information we provide and the tools we create are objective, independent, straightforward — and free.

So how do we make money? Our partners compensate us. This may influence which products we review and write about (and where those products appear on the site), but it in no way affects our recommendations or advice, which are grounded in thousands of hours of research. Our partners cannot pay us to guarantee favorable reviews of their products or services. Here is a list of our partners .

How to Write a Restaurant Business Plan

Sally Lauckner is an editor on NerdWallet's small-business team. She has over 15 years of experience in print and online journalism. Before joining NerdWallet in 2020, Sally was the editorial director at Fundera, where she built and led a team focused on small-business content and specializing in business financing. Her prior experience includes two years as a senior editor at SmartAsset, where she edited a wide range of personal finance content, and five years at the AOL Huffington Post Media Group, where she held a variety of editorial roles. She is based in New York City.

Robert Beaupre leads the SMB team at NerdWallet. He has covered financial topics as an editor for more than a decade. Before joining NerdWallet, he served as senior editorial manager of QuinStreet's insurance sites and managing editor of Insure.com. In addition, he served as an online media manager for the University of Nevada, Reno.

Many or all of the products featured here are from our partners who compensate us. This influences which products we write about and where and how the product appears on a page. However, this does not influence our evaluations. Our opinions are our own. Here is a list of our partners and here's how we make money .

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

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

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

Why you shouldn’t skip a restaurant business plan

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

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

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

How much do you need?

with Fundera by NerdWallet

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

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

How to write a restaurant business plan: Step by step

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

Executive summary

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

Your restaurant business plan executive summary should include information on:

Mission statement: Your goals and objectives

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

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

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

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

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

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

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

Company overview

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

Your restaurant business plan company overview should include:

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

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

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

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

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

Team and management

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

Your restaurant business plan team and management section should have:

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

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

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

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

Sample menu

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

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

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

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

Market analysis

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

Your restaurant business plan market analysis should include:

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

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

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

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

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

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

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

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

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

Marketing and sales

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

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

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

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

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

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

Business operations

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

The business operations section should include:

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

Hours: Your hours and days of operation

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

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

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

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

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

Budget: Your current budget or a general startup budget

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

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

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

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

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

Start Your Dream Business

The bottom line

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

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

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

• Purchase History

Business Plan Template for a Food and Beverage Business

by I.J. Karam | Jan 12, 2023 | Business Plans

A business plan is an essential tool for any entrepreneur looking to start a food and beverage business. It outlines the goals and strategies for your company, and serves as a roadmap for success. In this guide, we will walk you through the process of creating a business plan for your food and beverage business, covering everything from market research and financial projections to marketing and operations. Whether you’re looking to open a restaurant, a food truck, or a catering business, this food and beverage business plan template guide will provide you with all the information you need to get started.

Before we start, we suggest you check our ready-made Food & Beverage business plan templates in Word with automatic financial plans in Excel. They will save you tons of time and efforts and will help you build a restaurant, food truck or any other type of F&B business plan in record time.

Now, let’s dive in and learn how to create a business plan for your food and beverage business.

Executive Summary for an F&B Business Plan

An executive summary is a brief overview of the main points of your business plan. It should be written last, after the rest of the plan has been completed, and should be no more than two pages long. In the executive summary for a food and beverage business, you should include the following key points:

• Business concept: Explain what your business is, what products or services you will offer, and what makes your business unique.
• Target market: Describe your target customers and the market you will be serving.
• Financial projections: Summarize your financial projections, including projected sales and profits.
• Management and ownership: Outline the management and ownership structure of your business, including key members of your team and their qualifications.
• Marketing and sales strategy: Explain how you plan to market and sell your products or services, including your pricing strategy and how you will reach your target market.
• Operations plan: Describe your operations plan, including how you will source ingredients, prepare and serve your products, and manage your inventory.
• Conclusion: Summarize the main points of your business plan and explain why you believe your business will be successful.

The executive summary serves as an introduction to your business plan, and should be written in clear, concise language that is easy for potential investors or lenders to understand.

Here is a sample executive summary for an F&B business:

Our business, [Business Name], is a new restaurant concept that specializes in serving locally sourced, organic, and sustainable cuisine. We will offer a range of dishes that cater to a variety of dietary restrictions and preferences, including vegetarian, vegan, and gluten-free options.

Our target market is health-conscious individuals and families in the [city/region] area who are looking for delicious and nutritious meal options. We have conducted extensive market research and have identified a strong demand for our type of food in the area.

We project sales of $500,000 in the first year, with a profit margin of 8%. Our restaurant will be owned and managed by [name], a seasoned restaurant professional with over 10 years of experience in the industry. Our team also includes a highly skilled head chef, a marketing expert, and a dedicated operations manager.

To reach our target market, we will launch an extensive marketing campaign that includes social media advertising, email marketing, and local collaborations. We will also offer a loyalty program and host events and promotions to attract customers.

Our restaurant will have a fully equipped kitchen, a dedicated prep area, and a stylish dining area that can accommodate up to 50 customers. We will source ingredients from local farmers and producers, and will have strict quality control measures in place to ensure that all dishes are prepared to the highest standards.

We are confident that our unique concept, experienced team, and comprehensive business plan will position us for success in the competitive food and beverage market. We are excited to bring our delicious and nutritious food to the community and become a go-to destination for healthy and sustainable dining options

The Problem Opportunity

In this section you need to cite the key problems encountered in the Food and Beverage (F&B) Industry and then show how your own business will solve in an effective manner.

As an example, key problems in the F&B industry can include:

• High competition in the market
• Rising food and labor costs
• Seasonal fluctuations in demand
• Limited access to funding

Here are potent solutions that your F&B business may want to offer to solve the above cited problems:

• Differentiate your business and offer a unique dining experience, conduct market research and tailor your offering to the needs of your target audience, and utilize effective marketing techniques to build brand awareness and reach new customers. Foster customer loyalty through loyalty programs or other incentives.
• Implement cost-saving measures and explore options for automating tasks or processes, increase efficiency by streamlining operations and implementing technology solutions, and offer value-priced menu items or promotions to attract cost-conscious customers.
• Explore options for offering products or services outside of traditional operating hours, utilize social media and other digital marketing techniques to reach new customers and increase visibility, and consider offering catering or delivery services to generate additional revenue.
• Research different funding options and create a compelling business plan, build relationships with potential investors or lenders and demonstrate the strength of your management team, and consider alternative forms of financing, such as crowdfunding or pre-sales.

Mission & Vision for a F&B Business

Mission: Our mission at [Your Company Name] is to provide our customers with a unique and enjoyable dining experience that combines high-quality food with exceptional customer service. We strive to create a warm and welcoming atmosphere that encourages customers to come back time and time again.

Vision: Our vision is to become the premier destination for [Your Cuisine] in [City/Region] and to establish ourselves as a leader in the F&B industry. We aim to achieve this through continuous innovation, the use of high-quality ingredients, and a commitment to excellence in every aspect of our business. We believe that by consistently exceeding our customers’ expectations, we can build a loyal following and achieve long-term success.

Products and Services

[Your Company Name] offers a wide range of high-quality food and beverage options to suit the tastes and preferences of our customers. Our menu features a variety of [Your Cuisine]-inspired dishes, including appetizers, entrees, and desserts. We offer a range of options to accommodate dietary preferences and restrictions, including vegetarian, vegan, and gluten-free options.

Our dishes are made with fresh, locally-sourced ingredients and prepared by our talented team of chefs. We take pride in the quality of our ingredients and the care that goes into preparing each dish. We are constantly innovating and experimenting with new flavors and techniques to keep our menu fresh and exciting.

In addition to our dining options, we also offer catering services for events of all sizes. Our catering team can create customized menus to suit the needs of your event and can provide all necessary equipment and staff to ensure a successful and stress-free event. We have experience catering a wide range of events, including weddings, corporate functions, and private parties.

We are dedicated to providing exceptional customer service and strive to create a memorable dining experience for every customer. Our team is trained to provide personalized service and to assist with any special requests or dietary needs. We have a variety of seating options available, including indoor and outdoor seating, and we offer a range of amenities to make our customers’ experience more enjoyable, such as free Wi-Fi and a selection of games and activities.

It is also a good idea to include your menu with pricing in this section:

Business Model Canvas for an F&B Business

Value Proposition:

• High-quality, delicious food made with fresh, locally-sourced ingredients.
• Exceptional customer service and a memorable dining experience.
• A wide range of menu options that cater to a variety of tastes and dietary preferences.

Customer Segments:

• Foodies: Customers who are passionate about food and are always seeking out new and exciting dining experiences.
• Health-conscious individuals: Customers who are looking for healthy and sustainable options when dining out.
• Time-poor individuals and families: Customers who are looking for convenient and quick dining options, including delivery and takeout.
• Social groups: Customers who are looking for a lively and welcoming atmosphere for group gatherings, such as birthdays, celebrations, or corporate events.
• Dine-in: Customers can visit the restaurant and enjoy their meals on-site.
• Takeout and delivery: Customers can order meals to be picked up or delivered to their homes or offices.
• Online ordering: Customers can place orders and make payments online.
• Social media: The business can use social media platforms to reach and communicate with customers.

Customer Relationships:

• Personalized service: The business will strive to create a memorable dining experience for every customer through personalized attention and care.
• Loyalty program: The business may offer a loyalty program to reward repeat customers and encourage customer retention.
• Online reviews and ratings: The business will monitor and respond to online reviews and ratings in order to maintain a positive reputation and to gather feedback from customers.

Revenue Streams:

• Sales of food and beverages: The primary source of revenue for the business will be the sale of food and beverages to customers.
• Catering services: The business may offer catering services for events such as corporate functions, parties, or weddings.
• Merchandise: The business may sell branded merchandise, such as t-shirts, hats, or tote bags.

Key Resources:

• Kitchen facilities and equipment: The business will need a fully-equipped kitchen and necessary cooking and food preparation equipment in order to prepare and serve meals.
• Staff: The business will need a team of chefs, servers, and other staff in order to operate.
• Marketing and branding materials: The business will need marketing and branding materials, such as menus, signage, and social media assets, in order to promote itself and its products and services.

Key Partners:

• Suppliers: The business will need to establish relationships with suppliers of fresh ingredients and other necessary supplies.
• Delivery partners: The business may work with third-party delivery partners in order to offer delivery services to customers.
• Event venues and organizers: The business may partner with event venues and organizers in order to provide catering services.

Key Activities:

• Menu development: The business will need to continuously develop and update its menu in order to keep it fresh and interesting.
• Food preparation and cooking: The business will need to prepare and cook meals to a high standard in order to deliver a superior product to customers.
• Customer service: The business will need to provide exceptional customer service in order to create a memorable dining experience for every customer.
• Marketing and promotion: The business will need to promote itself and its products and services in order to attract customers.

Key Expenses:

• Ingredient and supply costs: The business will incur costs for ingredients and other necessary supplies.
• Staff salaries and benefits: The business will need to pay salaries and benefits to its team of chefs, servers, and other staff.
• Rent and utilities: The business will need to pay rent and utilities for its kitchen and dining facilities.
• Marketing and promotional expenses: The business will incur costs for marketing and promotional activities.

SWOT Analysis for an F&B Business

• Strong brand recognition: Our business has a strong reputation and is well-known in the local community.
• Experienced team: Our team has a wealth of experience in the food and beverage industry and is able to provide high-quality products and services to our customers.
• High-quality ingredients: We use only the freshest and highest-quality ingredients in our dishes, which sets us apart from our competitors.
• Unique menu offerings: Our menu features a variety of unique and innovative dishes that are not offered by other restaurants in the area.

Weaknesses:

• Limited seating: Our premises have limited seating, which may limit our ability to accommodate larger groups or parties.
• Lack of online presence: We do not currently have a strong online presence, which may limit our ability to attract new customers through social media or online reviews.
• Limited catering experience: While we have experience in restaurant operations, we have limited experience in catering and events, which may be a weakness in terms of expanding into these areas.

Opportunities:

• Growing demand for healthy options: There is a growing demand for healthier options in the food and beverage industry, and we have the opportunity to capitalize on this trend by offering more plant-based and organic dishes on our menu.
• Expansion into catering and events: There is a strong demand for catering and event services in our area, and we have the opportunity to expand our business into these areas.
• Partnership opportunities: We have the opportunity to partner with other local businesses or organizations to offer special promotions or events.
• Competition: There is strong competition in the food and beverage industry, and we may face challenges from established competitors as well as new entrants to the market.
• Changes in consumer preferences: Consumer preferences may change over time, and we may need to adapt our offerings to meet the evolving needs and tastes of our customers.
• Economic downturns: Economic downturns or other external factors may impact consumer spending and could affect the demand for our products and services.

Market Trends

The food and beverage industry is a dynamic and rapidly-evolving sector, and it is important for businesses to stay up-to-date on the latest trends and developments. According to recent industry data, some of the current trends in the F&B industry include:

• Health and wellness: Consumers are increasingly seeking out healthy and sustainable options when dining out. This includes a demand for plant-based and vegetarian options, as well as a focus on locally-sourced and organic ingredients. In fact, a survey by the National Restaurant Association found that nearly 60% of consumers are more likely to visit a restaurant that offers healthy options.
• Convenience and delivery: With busy lifestyles, many consumers are looking for convenient dining options, including delivery and takeout. This trend has been accelerated by the COVID-19 pandemic, which has led to an increase in online ordering and contactless payment options. In fact, a report by the NPD Group found that off-premises dining, including delivery and takeout, now accounts for over half of all restaurant sales in the United States.
• Experiential dining: In addition to good food, many customers are seeking out dining experiences that are memorable and unique. This can include interactive or immersive elements, such as live music or interactive cooking demonstrations. A survey by Zagat found that 75% of consumers are willing to pay more for a unique dining experience.
• Plant-based options: The demand for plant-based options continues to grow, with many consumers looking for healthier and more sustainable options. This trend includes a wide range of plant-based alternatives, including vegetarian, vegan, and flexitarian options. A report by the Good Food Institute found that the market for plant-based meat alone is expected to reach $85 billion by 2030.
• The F&B industry is a large and growing sector, with the global food and beverage market projected to reach $31 trillion by 2024. The industry is highly competitive, with many players vying for a share of the market.

We believe that by adapting to the latest trends and offering a range of options that meet the needs and preferences of our customers, we can continue to grow and succeed in the competitive F&B industry.

Local Market Trends

Here is it a good idea to discuss how local market trends support your own F&B business idea. You can use local market report or the results of a survey you have done.

Target Customers

Our target customers are individuals and families who are seeking high-quality, delicious food and exceptional customer service. We aim to attract a diverse customer base and to appeal to a range of demographics, including:

• Foodies: Customers who are passionate about food and are always seeking out new and exciting dining experiences. These customers are typically willing to pay a premium for high-quality ingredients and innovative dishes.
• Health-conscious individuals: Customers who are looking for healthy and sustainable options when dining out. This includes a demand for plant-based, vegetarian, and vegan options, as well as a focus on locally-sourced and organic ingredients.
• Time-poor individuals and families: Customers who are looking for convenient and quick dining options, including delivery and takeout. These customers value efficiency and appreciate options that allow them to enjoy good food without spending a lot of time preparing it themselves.
• Social groups: Customers who are looking for a lively and welcoming atmosphere for group gatherings, such as birthdays, celebrations, or corporate events. These customers appreciate a range of seating options and amenities, such as outdoor seating or private dining rooms, and value personalized service.

We believe that by catering to these diverse groups and offering a range of options to meet their needs and preferences, we can establish ourselves as a premier destination for food and beverage in [City/Region].

Competitive Analysis in the local F&B Market

The food and beverage industry is highly competitive, with many players vying for a share of the market. It is important for businesses to understand the competitive landscape in order to effectively position themselves and to develop strategies for success.

Some of the key players in the [Your City/Region] market for [Your Cuisine] include:

• [Competitor 1]: This competitor is known for its wide range of menu options and convenient location. Its strengths include a diverse menu that caters to a variety of tastes and dietary preferences, as well as a central location that is easily accessible by public transportation. However, it has several weaknesses, including inconsistency in the quality of its food and a reputation for subpar customer service.
• [Competitor 2]: This competitor is known for its high-quality ingredients and innovative dishes. Its strengths include a focus on using fresh, locally-sourced ingredients and an emphasis on culinary creativity. However, it has a higher price point than some of its competitors, which may be a deterrent for some customers.
• [Competitor 3]: This competitor has a strong brand presence and a loyal customer base. Its strengths include a well-established reputation and a strong marketing campaign that has helped to build customer loyalty. However, it has limited menu options and may not appeal to customers who are looking for a wider range of choices.

Competitive Advantages

In order to differentiate ourselves from these competitors and establish a competitive advantage, we will focus on the following:

• Quality: We will use high-quality ingredients and prepare our dishes with care and attention to detail in order to deliver a superior product to our customers. This will help us to stand out from competitors who may have a reputation for inconsistency in the quality of their food.
• Service: We will provide exceptional customer service and strive to create a memorable dining experience for every customer. By focusing on personalized service and attention to detail, we can differentiate ourselves from competitors who may have a reputation for subpar customer service.
• Innovation: We will stay attuned to the latest trends and developments in the industry and will continuously innovate and experiment with new flavors and techniques in order to keep our menu fresh and exciting. This will help us to attract food-savvy customers who are always looking for new and exciting dining experiences.
• Price: While we will use high-quality ingredients and offer exceptional customer service, we will also be mindful of pricing in order to make our products and services accessible to a wider range of customers. By offering competitive pricing and value for money, we can appeal to price-sensitive customers while still delivering a high-quality product.

We believe that by focusing on these areas, we can differentiate ourselves from our competitors and establish a strong position in the market.

Operating Plan

• Menu: Our menu will feature a wide range of dishes made with fresh, locally-sourced ingredients. We will offer a mix of classic and contemporary dishes to appeal to a variety of tastes and dietary preferences, including vegetarian, vegan, and gluten-free options. We will regularly update and refresh our menu to keep it interesting and to reflect the latest trends and flavors.
• Kitchen and food preparation: Our kitchen will be fully equipped with the necessary cooking and food preparation equipment, including ovens, stoves, refrigerators, and storage facilities. We will maintain strict hygiene standards and follow all food safety regulations. Our chefs will be trained in the latest culinary techniques and will be responsible for preparing and cooking meals to a high standard.
• Service: Our service staff will be trained in the latest customer service techniques and will be responsible for providing exceptional service to our customers. They will be responsible for taking orders, serving meals, and handling payments, as well as for maintaining the cleanliness and appearance of the dining area.
• Hours of operation: Our restaurant will be open seven days a week, from [opening time] to [closing time]. We will also offer delivery and takeout services during these hours.
• Staffing: Our staff will include a team of chefs, servers, and other support personnel. We will maintain a schedule that ensures that we have sufficient staff on hand at all times to meet the needs of our customers.
• Facilities: Our restaurant will be located in a prime location, with convenient access for customers and sufficient seating and dining space to accommodate our expected volume of business. We will maintain the cleanliness and appearance of our facilities at all times.
• Suppliers: We will work with a network of trusted suppliers to source the freshest ingredients and other necessary supplies. We will maintain strong relationships with our suppliers and will work with them to ensure that we have a consistent supply of high-quality ingredients. We will also regularly review our supplier relationships to ensure that we are getting the best value for money.
• Financial management: We will use financial management software to track our income and expenses and to create financial reports. We will also maintain accurate and up-to-date records of all financial transactions.
• Legal and regulatory compliance: We will ensure that we are fully compliant with all relevant legal and regulatory requirements, including those related to food safety, employment, and business licensing. We will also carry the necessary insurance to protect our business and our customers.
• Risk management: We will identify and assess potential risks to our business and will implement measures to mitigate or prevent these risks. This may include having contingency plans in place for unexpected events or disruptions, such as natural disasters or equipment failures.

Marketing Plan for an F&B Business

Target Market:

Our target market is foodies, health-conscious individuals, time-poor individuals and families, and social groups. We will use market research to gather information about the preferences and behaviors of these customer segments and will tailor our marketing efforts to appeal to them. For example, we will use social media and email marketing to target foodies with promotions and updates about new menu items and events, and we will highlight the healthy and sustainable aspects of our ingredients and dishes to appeal to health-conscious individuals. We will also focus on the convenience and speed of our delivery and takeout services to attract time-poor individuals and families, and we will use social media and event sponsorship to promote our restaurant as a lively and welcoming place for group gatherings.

Marketing Mix:

• Product: Our products will include a wide range of dishes made with fresh, locally-sourced ingredients. We will offer a mix of classic and contemporary dishes to appeal to a variety of tastes and dietary preferences, including vegetarian, vegan, and gluten-free options. We will also offer catering services for events such as corporate functions, parties, and weddings. We will differentiate our products by highlighting their high quality and unique flavors, as well as by offering a wide range of options to cater to different tastes and preferences.
• Price: Our pricing will be competitive with other restaurants in the area, taking into account the quality of our ingredients and the level of service we provide. We will offer various pricing options, such as discounts for early bird diners and special deals for group bookings. We will also use upselling techniques to encourage customers to upgrade their meals or add extra items, such as appetizers or desserts.
• Place: Our restaurant will be located in a prime location, with convenient access for customers and sufficient seating and dining space to accommodate our expected volume of business. We will also offer delivery and takeout services to customers who prefer to dine at home. We will ensure that our restaurant is well-maintained and attractive, and that our online ordering and delivery systems are easy to use and reliable.
• Promotion: We will use a variety of marketing and promotional techniques to attract and retain customers. These may include traditional advertising methods, such as print and radio ads, as well as digital marketing techniques, such as social media and email marketing. We will also utilize word-of-mouth referrals and customer reviews to spread the word about our business. We will use social media to engage with customers and to promote our products and events, and we will use email marketing to send newsletters and special offers to our subscribers. We will also consider sponsoring local events or partnering with other businesses to reach new customers.

Marketing Budget:

Our marketing budget will be [amount] per year. This budget will be allocated to various marketing and promotional activities, such as advertising, social media marketing, email marketing, and event sponsorship. We will regularly review and adjust our marketing budget in order to ensure that we are getting the best return on investment. We will track the performance of our marketing efforts using metrics such as website traffic, social media engagement, and sales conversions, and we will use this data to optimize our campaigns and allocate our budget accordingly.

Hiring Plan

We will be hiring for the following positions:

• Chefs: We will be looking for chefs with a passion for food and a strong understanding of culinary techniques and trends. Candidates should have relevant culinary qualifications and experience, as well as strong organizational and time management skills.
• Servers: We will be looking for servers who are friendly, knowledgeable, and efficient, with a strong focus on customer service. Candidates should have experience in the hospitality industry, as well as excellent communication and interpersonal skills.
• Kitchen staff: We will be looking for kitchen staff with strong attention to detail and the ability to work well as part of a team. Candidates should have relevant food handling qualifications and experience, as well as good physical fitness and the ability to work under pressure.

Qualifications and experience: We will require all candidates to have relevant qualifications and experience for the positions they are applying for. For example, chefs will be required to have culinary qualifications and experience, while servers will be required to have experience in the hospitality industry.

Recruitment process: Our recruitment process will involve the following steps:

• Advertising: We will advertise the positions using a variety of methods, including job boards, social media, and local media.
• Resume screening: We will review resumes and cover letters to shortlist candidates who meet the minimum qualifications and experience requirements.
• Interviews: We will conduct interviews with shortlisted candidates to assess their fit for the positions and our company culture.
• Reference checks: We will contact the references provided by candidates to verify their qualifications and experience.
• Offer and acceptance: We will make job offers to successful candidates and will work with them to finalize the terms of their employment.

Selection criteria: In addition to qualifications and experience, we will also consider the following factors when making hiring decisions:

• Fit with our company culture: We will look for candidates who align with our values and who will thrive in our dynamic and collaborative work environment.
• Customer service skills: We will prioritize candidates who have strong customer service skills and who are able to create a positive and memorable dining experience for our customers.
• Teamwork and collaboration: We will look for candidates who are able to work well as part of a team and who are willing to contribute to the overall success of the business.

Financial Plan for an F&B Business

A financial plan for a food and beverage business outlines the financial projections and strategies for the business. It includes detailed information on projected income, expenses, and profits, as well as information on funding and investment.

The main components of a financial plan for an F&B business include:

• Sales forecast: A projection of the business’s expected sales over a certain period of time, usually 3-5 years. The forecast should be based on market research and should take into account the target market, competition, and pricing strategy.
• Expense budget: A detailed breakdown of the business’s expected expenses, including costs for ingredients, labor, rent, utilities, marketing, and other operational expenses.
• Profit and loss statement: A summary of the business’s projected income and expenses over a certain period of time, which helps to determine the profitability of the business.
• Break-even analysis: A calculation of the point at which the business will begin to turn a profit, taking into account fixed and variable costs.
• Cash flow statement: A projection of the business’s expected cash inflows and outflows over a certain period of time, which helps to determine the business’s liquidity.
• Funding and investment: Information on the business’s funding needs and sources, including information on loans, grants, and investments.
• Financial ratios: A set of calculations that help to evaluate the overall financial health of the business, such as profitability ratios, liquidity ratios, and solvency ratios.
• Assumptions: A list of the assumptions that have been made in the financial projections, such as projected sales growth, pricing strategy, and operating costs.

For a more detailed guide on how to build a detailed financial plan for your F&B business you might be interested to check our coffee shop financial plan guide , restaurant financial plan guide , food truck financial plan guide or bakery financial plan guide .

Sales Forecast

Let’s assume that [Your Restaurant] has a seating capacity of 100 and that the occupancy rate is 63.00% in Year 1, 70.58% in Year 2 and 78.90% in Year 3.

Also let’s assume that the average check is 25 USD.

This gives us the below revenue forecast for the next three years:

Year 1: 100 x 63.00% x 365 x 25 = 574,900 USD

Year 2: 100 x 70.58% x 365 x 25 = 644,000 USD

Year 3: 100 x 78.90% x 365 x 25 = 720,000 USD

The sales forecast is shown in the chart below:

Income Statement Forecast for an F&B Business

Below you can find the profit and loss statement forecast for the next three years:

Cash Flow Statement Forecast for an F&B Business

Below you can find the statement of cash flows forecast for the next three years:

Balance Sheet Forecast for an F&B Business

Below you can find the balance sheet forecast for the next three years:

Risk Management

We will take the following measures to manage financial risks:

• Diversification: We will diversify our revenue streams by offering a range of products and services, such as catering and events, in addition to our regular restaurant operations. This will help to reduce our dependence on any one particular source of income and will provide a buffer against any downturns in the market.
• Cost control: We will regularly review our expenses and will implement cost-saving measures where possible. This could include negotiating better rates with suppliers, reducing waste and spoilage, and streamlining our operations.
• Insurance: We will carry the necessary insurance to protect our business against financial losses due to events such as accidents, natural disasters, and equipment failures. This will help to ensure that we are able to recover from any unexpected setbacks and continue to operate smoothly.

Startup Capital

Our startup capital will come from the following sources:

• Investment: [amount] from [investor/s] – We will receive investment from [investor/s] in exchange for an ownership stake in our business.
• Loans: [amount] from [lender/s] – We will take out loans from [lender/s] to finance the start-up costs of our business, such as purchasing equipment and inventory.

Our startup capital will be used to cover the following costs:

• Equipment: [amount] – This includes the cost of purchasing kitchen and dining room equipment, such as ovens, refrigerators, and furniture.
• Inventory: [amount] – This includes the cost of purchasing food and beverage items to stock our restaurant.
• Rent: [amount] – This includes the cost of leasing our premises.
• Salaries: [amount] – This includes the wages and benefits that we will pay to our employees.
• Marketing: [amount] – This includes the cost of promoting our business, such as advertising and social media marketing.

We expect that our startup capital will be sufficient to cover the costs of setting up and operating our business for the first three months. After this point, we expect to be generating sufficient revenue to cover our expenses and to begin turning a profit.

Key People / Founders

[Founder 1]

[Name] is the co-founder and CEO of [Business Name].

[He/She] has [number] years of experience in the food and beverage industry, having worked in a variety of roles in restaurants and catering companies.

[He/She] has a passion for creating innovative and delicious dishes, and has a track record of success in menu development and kitchen management.

[He/She] will be responsible for overseeing the day-to-day operations of the business, as well as developing and implementing strategies for growth and expansion.

[Founder 2]

[Name] is the co-founder and COO of [Business Name].

[He/She] has [number] years of experience in business management and finance, having worked in a variety of roles in startups and small businesses.

[He/She] has a strong understanding of financial planning and risk management, and has a track record of success in driving profitability and growth.

[He/She] will be responsible for managing the financial operations of the business, including budgeting, forecasting, and fundraising.

Key Milestones

• Finalize business plan and secure funding.
• We will finalize our business plan and secure funding from investors and/or lenders.
• This will involve presenting our plan to potential investors and negotiating the terms of investment.
• Lease premises and purchase equipment
• We will sign a lease for our restaurant premises and purchase the necessary equipment to set up our kitchen and dining room.
• This will involve conducting market research to find the best location and negotiating the terms of the lease, as well as purchasing and installing the equipment.
• Hire and train staff
• We will hire and train a team of chefs, servers, and other staff to operate our restaurant.
• This will involve advertising job openings, conducting interviews, and providing on-the-job training to ensure that our staff are prepared to provide high-quality service to our customers.
• Launch our restaurant
• We will open the doors to our restaurant and begin serving customers.
• This will involve finalizing the menu, ordering and stocking inventory, and preparing the restaurant for operation.
• Launch our catering service
• We will launch our catering service and begin accepting bookings for events.
• This will involve building a team of catering staff, developing our catering menu, and promoting our services to potential customers.
• Expand our geographical reach
• We will open a second location in a neighboring town.
• This will allow us to expand our customer base and to capture a new market.

In conclusion, our proposed F&B business is a viable and profitable venture that will meet the needs of the local community for high-quality, delicious food and beverages. Our experienced management team, strong marketing strategies, and commitment to using only the freshest, locally sourced ingredients will set us apart from our competitors. We are confident that our business plan will attract the necessary funding and support to make our vision a reality. With your support and investment, we can bring our F&B business to life and provide our customers with an unparalleled dining experience.

Download a Ready-Made Business Plan, Choose Your Industry:

• F&B Business Plans
• Services Business Plans
• Retail Business Plans
• Tourism Business Plans
• Tech Business Plans

Recent Posts

• Bed and Breakfast Business Model Canvas: A Complete Guide
• Restaurant Business Model Canvas
• How to Create a Bar Business Plan
• Gym Financial Plan Template [2024 Guide]
• Laundry Financial Plan Template [2024 Guide]

Food & Beverage Business Plans

Written by Dave Lavinsky

Our food and beverage industry business plan examples are curated especially for restaurateurs, café owners, food truck entrepreneurs, and beverage innovators.  Each plan has been meticulously developed to cover key aspects such as industry analysis, marketing, branding, operations, and financial planning. Tailored to meet the unique challenges of the food and beverage sector, these examples serve as a valuable guide for navigating this dynamic and competitive industry, whether you’re opening a new restaurant, launching a food product line, or starting a beverage company. Our goal is to empower you with the knowledge and tools necessary to craft a robust business plan that leads to sustainable success and culinary excellence.

Food, Cafe and Restaurant Business Plan Templates

Bakery Business Plan Template

Cupcake Business Plan Template

BBQ Business Plan Template

Cafe Business Plan Template

Catering Business Plan Template

Cookie Business Plan Template

Donut Shop Business Plan Template

Fast Food Business Plan Template

Food Delivery Business Plan Template

Juice Bar Business Plan Template

Luxury Picnic Business Plan Template

Meal Prep Business Plan Template

Pizza Business Plan Template

Restaurant Business Plan Template

Sandwich Shop Business Plan Template

Ice Cream Shop Business Plan Template

Bar, Brewery & Wine Business Plan Templates

Bar Business Plan Template

Brewery Business Plan Template

Distillery Business Plan Template

Lounge Business Plan Template

Mobile Bar Business Plan Template

Nightclub Business Plan Template

Wine Bar Business Plan Template

Winery Business Plan Template

Wine Shop Business Plan Template  

Beverage Business Plan Templates

Bottled Water Company Business Plan Template

Bubble Tea Business Plan Template

Tea Shop Business Plan Template

Coffee Roaster Business Plan Template

Coffee Shop Business Plan Template

Liquor Store Business Plan Template

Food Truck Business Plan Templates

Coffee Truck Business Plan Template

Food Truck Business Plan Template

Ice Cream Truck Business Plan Template

How To Write a Winning Food Business Plan + Template

Creating a business plan is essential for any business. Still, it can be beneficial for food businesses that want to improve their strategy or raise funding.

A well-crafted business plan not only outlines the vision for your company but also documents a step-by-step roadmap of how you will accomplish it. To create an effective business plan, you must first understand the components essential to its success.

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

Download the Ultimate Business Plan Template

What is a Food Business Plan?

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

Why Write a Food Business Plan?

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

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

Writing an Effective Food Business Plan

The following are the key components of a successful food business plan:

Executive Summary

The executive summary of a food business plan is a one- to two-page overview of your entire business plan. It should summarize the main points, which you will present in full in the rest of your business plan.

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

Company Description

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

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

Industry Analysis

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

Questions to answer include:

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

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

Customer Analysis

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

For example, a food business’ customers may include restaurants, grocery stores, caterers, and food trucks.

You can include information about how your customers make the decision to buy from you as well as what keeps them buying from you.

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

Competitive Analysis

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

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

Below are sample competitive advantages your food business may have:

• Unique menu items
• Strong industry reputation
• Proven track record of success
• Low-cost production
• Local sourcing

Marketing Plan

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

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

Operations Plan

This part of your food business plan should include the following information:

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

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

Finally, and most importantly, in your Operations Plan, you will lay out the milestones your company hopes to achieve within the next five years. Create a chart that shows the key milestone(s) you hope to achieve each quarter for the next four quarters, and then each year for the following four years. Examples of milestones for a food business include reaching $X in sales. Other examples include expanding to a second location or launching a new product line.

Management Team

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

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

Financial Plan

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

This includes the following three financial statements:

Income Statement

Your income statement should include:

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

Sample Income Statement for a Startup Food Business

Balance Sheet

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

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

Sample Balance Sheet for a Startup Food Business

Cash Flow Statement

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

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

Below is a sample of a projected cash flow statement for a startup food business.

Sample Cash Flow Statement for a Startup Food Business

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

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

A well-written food business plan is a critical tool for any entrepreneur looking to start or grow their food company. It not only outlines your business vision but also provides a step-by-step process of how you are going to accomplish it.  

Finish Your Food Business Plan in 1 Day!

Food, Beverage & Restaurant Business Plans

• IT, Staffing & Customer Service
• Construction, Architecture & Engineering
• Food, Beverage & Restaurant
• Real Estate & Rentals
• Mobile Apps & Software
• Education & Training
• Beauty Salon & Fitness
• Medical & Health Care
• Retail, Consumers & E-commerce
• Entertainment & Media
• Transportation, Logistics & Travel
• Agriculture, Farm & Food Production
• Nonprofit & Community
• Manufacturing & Wholesale
• Clothing & Fashion
• Children & Pets
• Fine Art & Crafts
• Cleaning, Maintenance & Repair
• Hotel & Lodging
• Finance & Investing
• Consulting, Advertising & Marketing
• Accounting, Insurance & Compliance

How to Write a Play Cafe Business Plan + Free Template

How to Write a Bubble Tea Business Plan

Food Processing Business Plan

Tea Shop Business Plan

Beekeeping Business Plan

Meal Prep Business Plan

Cookie Business Plan

Cafe Business Plan

Grocery Business Plan

Restaurant Business Plan

Coffee Roaster Business Plan

Farmers Market Business Plan

Fast Food Restaurant Business Plan

Pizza Shop Business Plan

Seafood Restaurant Business Plan

Wine Shop Business Plan

Cupcake Business Plan

Bagel Shop Business Plan

Gaming Cafe Business Plan

Fishing Farming Business Plan

Bottled Water Business Plan

Beverage Business Plan

Cloud Kitchen Business Plan

Dairy Farm Business Plan

Hot Sauce Business Plan

Paint and Sip Business Plan

Food Packaging Business Plan

Vegan Restaurant Business Plan

Food Bank Business Plan

Coffee Truck Business Plan

Sandwich Shop Business Plan

BBQ Business Plan

Donut Shop Business Plan

Wine Bar Business Plan

Lounge Business Plan

Mobile Bar Business Plan

Ice Cream Truck Business Plan

Hot Dog Cart Business Plan

Bakery Business Plan

Food Truck Business Plan

Catering Business Plan

Food Cafe Business Plan

Food Franchise Business Plan

Cattle Farm Business Plan

Poultry Farming Business Plan

How to Write a Coffee Shop Business Plan + Free Template

Food Delivery Business Plan

How to Write a Bar Business Plan + Free Template

How to Write a Brewery Business Plan: Free Template & Guide

Ice Cream Shop Business Plan

Winery Business Plan

Liquor Store Business Plan

How to Write a Juice Bar Business Plan: Template & Guide

Nightclub Business Plan

Hookah Lounge Business Plan

Microgreens Business Plan Template & Guide [Updated]

Ice Vending Machine Business Plan

Did you find what you are looking for.

Food and beverage is a business category that’s never going off-trend. Why? Eating out is something that everyone enjoys, and we’re not seeing it change anytime soon.

It’s a business market with plenty of room for everyone.

Whether planning to open a small food truck or an expensive fine-dine restaurant, you’ll do great as long as you serve good food and have a solid business plan.

This library of food, beverage, and restaurant business plan examples here can inspire and guide you as you begin to plan your business. So, we got you covered on that part.

Let’s learn more about these food and beverage business plans, starting with their benefits.

Benefits of using an industry-specific business plan example

Believe it or not, using an industry-specific business plan example is the best and probably the quickest way of writing a business plan.

Doubt it? Hold, this may change your perception; an extended list of the benefits of using an industry-specific business plan template.

• Inspiration : Reading a business-specific template can be incredibly helpful in getting content inspiration. Furthermore, it helps you gain insights into how to present your business idea, products, vision, and mission.
• Risk-free method : You are taking a reference from a real-life, let’s say, coffee shop business plan—so you know this plan has worked in the past or uses a method subscribed by experts.
• Deep market understanding : Analyzing and reading such examples can provide clarity and develop a deeper market understanding of complex industry trends and issues you may not know but relate directly to the realities of your business landscape.
• Increased credibility : A business plan developed using an example follows a standard business plan format, wisely presents your business, and provides invaluable insights into your business. There’s no question it establishes you as a credible business owner, demonstrating your deep business and market understanding.
• Realistic financial projections : Financial forecasting being a critical aspect of your plan, this real-life example can help you better understand how they project their financials—ultimately helping you set realistic projections for your business.

These were the benefits; let’s briefly discuss choosing a food business plan sample that best suits your business niche.

Choosing a Food & Beverage Business Plan

This category itself has 40+ business plan templates for various food and restaurant businesses. With many similar business types and templates, you may not find the most suitable one through manual scrolling.

Here are the steps to consider while choosing the most suitable business plan template.

Identify your business type

Are you going to be a fine-dine restaurant targeting local elites and business people online? Or a food truck targeting working professionals on the go? Or a small coffee shop down the street?

Asking yourself these questions will help you identify your business type, which will help in choosing a niche-specific business plan template.

Once you identify your business type, you can choose between templates for different business segments.

Search for the template

We have an in-built search feature, so you can easily search for a business-specific template using your business name as a key term. Once you have the search results, choose the most suitable one. Simple as that.

Review the example

Look closely at the content of the sample business plan you are considering. Analyze its sections and components to identify relevant as well as unnecessary areas.

Since all the Upmetrics templates are tailored to specific business needs, there won’t be many fundamental customizations. However, a hybrid business model targeting multiple customer segments may require adjustments.

For instance, if you plan to start a dine-in resto that also provides takeaway/delivery services—you may need to make adjustments in some of your business plan sections.

No big deal—you can view and copy sections from other business plan examples or write using AI while customizing a template.

That’s how you find and select the most suitable business plan for a food business. Still haven’t found the perfect business plan example? Here’s the next step for you.

Explore 400+ business plan examples

Discover Upmetrics’ library of 400+ business plan templates to help you write your business plan. Upmetrics is a modern and intuitive business plan software that streamlines business planning with its free templates and AI-powered features. So what are you waiting for? Download your example and draft a perfect business plan.

From simple template to full finished business plan

No Risk – Cancel at Any Time – 15 Day Money Back Guarantee

• Value of Culinary Education
• Financing Your Education
• Austin Student Life
• Boulder Student Life
• Culinary & Pastry Careers
• Hospitality Careers
• Health & Wellness Careers
• Food Entrepreneurship
• Success Stories
• World of Food & Drink
• Recipes & Techniques
• Culinary Arts
• Baking & Pastry Arts
• Blog Search

• Financial Aid
• Career Services
• Online Culinary Arts
• Austin Culinary Arts
• Boulder Culinary Arts
• Online Baking & Pastry Arts
• Austin Baking & Pastry Arts
• Boulder Baking & Pastry Arts
• Plant-Based Culinary Arts
• Holistic Nutrition & Wellness
• Hospitality & Restaurant Operations Management
• Enthusiast Cooking Classes
• Find Your Program
• Online Programs Overview
• Austin Campus Overview
• Boulder Campus Overview
• Tuition & Fees
• Financial Aid Overview
• Federal Financial Aid Programs
• Scholarships & Grants
• GI Bill ® for Military & Veterans
• Contact Financial Aid
• Admissions Overview
• Application Process
• Open Houses & Events
• Schedule a Tour
• Student Housing
• New Student Checklist
• Military & Veterans
• High School Students
• International Students
• Student Stories
• Our Chef Instructors
• Farm To Table ® Experience
• Accreditations
• Vision, Mission, & Core Values
• Alumni Profiles
• History & Timeline
• Request Information
• Student Login
• (855) 955-7555
• Search for:

How to Write a Restaurant Business Plan

An overview of how to write a restaurant business plan for foodservice entrepreneurs, from concept and menu planning to kitchen design and marketing.

Get the Essential Guide to Starting a Restaurant

Download our guide to explore budget-friendly restaurant startup concepts, necessary licenses and permits, business planning tips, and more!

Clicking the "Get the Survey Now" button constitutes your express request, and your express written consent, to be contacted by and to receive automated or pre-recorded call, texts, messages and/or emails from via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education and enrolling. You understand that these calls , texts, messages and/or emails may be generated using an automated or pre-recorded technology. You are not required to agree to receive automated or pre-recorded calls, texts, messages or emails as a condition of enrolling at Escoffier. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website .

Here’s the truth about starting a restaurant. According to a study by Cornell University , over 26% of independent restaurants don’t survive their first year and nearly 60% fail by their third year. That’s why creating a solid restaurant business plan is so important. It may give you an opportunity to put concrete structure around your thinking and assess your ideas from a higher viewpoint, before spending a single dollar.

Although there are no guarantees in life (and especially in business) with a little preparation, education, and mentorship, you can avoid many of the pitfalls that upend others. In this article, you’ll discover how to begin writing a restaurant business plan—and how you can get an education that may help you start your own foodservice business .

Define Your Business Concept

A business plan should start with a basic conceptual overview. Where did the idea for your restaurant or food business come from? And how is your idea unique compared to what else is currently in the market? Who is your target market, and what (in general) will you be serving them?

Think of the concept as the bird’s eye view of your business.

You may also wish to include a mission statement in this section. This will be a short sentence or two that outlines the value the business provides to customers and employees, and may set an inspirational objective. A good example is The Kitchen American Bistro in Boulder, Colorado, which has the following mission:

“We believe in the power of good food and good drink to connect people as family, friends and a community. The Kitchen remains committed to our mission of creating community through food.”*

Verbalizing the bigger picture as a stated mission gives your business depth beyond just making money. When you use it as a guiding principle, it will be reflected in your marketing, operations, and the attitudes of those who join your team.

Do a Market Analysis

Where will your proposed restaurant fit into the overall foodservice market? Is there a niche in your area that’s not being served? Or will you be competing with established businesses? And if so, how will your concept stand out?

Everything from local factors like lack of competition to nationwide factors like a booming economy can contribute to your restaurant’s success or failure. A market analysis can help you to assess both the challenges and opportunities that you’ll face when you open your doors.

Food Entrepreneurship at Escoffier

Dive into greater detail on many of the topics covered in this article in Escoffier’s Food Entrepreneurship programs . The Culinary Entrepreneurship course specifically explores topics like business planning and begin writing a business plan.

Describe Your Service Style

Will your restaurant be fine dining? Counter service? An all-day café with servers? A buffet? A beer garden?

Make sure it’s clearly defined. If your service style is simple, you may include this in your concept section. But if it’s more complex, it may warrant its own section in your business plan. For example, perhaps you plan to offer elevated table service with a number of thoughtful touchpoints. You’ll want to be very clear about what that will look like.

Your service style will directly impact your staffing levels, which will affect your labor costs. That’s why it’s vital to include this information and the associated cost estimates in your business plan.

A full-service waitstaff like this will be more costly than a lean counter-service staff.

Build Your Sample Menu

A great restaurant menu is specifically designed to appeal to your target market, while staying true to your concept. Even if you’re not 100% sure what your final restaurant menu will include, create a sample version for your business plan.

The menu is your product, and it will impact everything about your restaurant from food costs (typically between 25% and 35% of the menu price) to the number of cooks you’ll need to the layout of your kitchen.

You should also calculate pricing for this menu to verify if it can be served at a price point that fits with your target demographic. A family-friendly spot with $20 burgers, for example, is creating a disconnect between its target market and its menu price.

The Science Behind Menu Design

Creating and designing a menu can be complex. You have to balance the art of making great food with the practicalities of food and labor costs. In Escoffier’s Food Entrepreneurship programs, students may explore topics like visual design and price analysis.

Determine Your Facility Design and Location

Once you have a sense of your concept and menu, you can begin to plan what your restaurant should look like and where it will be.

The kitchen is the most expensive part of a restaurant’s total cost. And every square foot taken up by cooking space is a square foot that can’t hold customers. Industry wisdom states that a kitchen should be between 25% and 30% of the total restaurant space—including storage. So you have to plan your kitchen as efficiently as possible.

In the dining room, you’ll need tables and chairs, possibly a host stand, and maybe a bar. You may have plans for art and custom light fixtures, or a high-end tap system for draft beer. Renderings from your architect and/or interior designer can help to show what you’re envisioning.

Include all of the equipment, furnishings , and supplies that you plan to purchase for both the back of house and front of house, so you can estimate the cost of building out your restaurant.

You will also need to decide where your restaurant will be. This will impact rent, guest parking, foot traffic, and even your operating hours. If you’re in a business district, for example, you may choose to only be open for lunch.

Choose Your Management Team and Determine Staff Needs

A great plan without a great team is likely to fail. An important part of your business plan is determining the various roles and responsibilities for your managers and employees.

Depending on the size of your business, your plan may include an organizational chart that explains which position is reporting to whom, how many people you will be hiring, the main skill sets of the management team, and the unique things that each employee brings to the table.

You can also call out any special achievements or accolades for the managers you plan to bring on board, like a general manager with a great deal of experience or a chef with impressive certifications .

If you attend culinary school or enroll in a food entrepreneurship program, some of those team members could even be former classmates. Business is ultimately about the relationships between people, and culinary school is a ripe environment to build those critical connections that may serve you down the road.

Forecast Your Costs, Revenue, and Potential Profit

Anyone looking to launch a foodservice business probably wonders how much the whole endeavor is going to cost, and what the return on investment might be. If you’ve gone through all of these steps, you’ll be well on your way to better awareness of the fundamental costs of business and what you can do to help guide it toward being a profitable venture.

Your business plan should detail the financing that will be required to get your business up and running, the associated costs of marketing and staff, and variable costs such as ingredients. Your business plan should be sufficiently detailed to estimate the profits and expenses for the first few years of your business, in order to help ensure that your plan is economically feasible.

Keeping An Eye On Restaurant Profits

Restaurant profit margins are relatively low compared to other businesses. A key course in Escoffier’s curriculum for the Food Entrepreneurship Associate Degree explores managerial accounting concepts, culinary math, and an overview of basic business accounting transactions such as how to read financial statements. It may explain the practical application of these concepts to the hospitality industry and how to manage costs for long-term profitability.

Create a Marketing Plan

The first step in restaurant or food truck marketing is to identify who your ideal customer will be. Are they looking for date spots, family-friendly restaurants, or group dining? What do they like to eat? What are their wants and needs? Will you be targeting specific dietary profiles, like vegan , paleo, or gluten-free?

Once you know who your customers are, how will you reach them? You will probably need to start a website, including your location, hours, and menu. You may also choose to promote your restaurant on social media , sharing photos and videos on platforms like Twitter, Instagram, TikTok, and Facebook. You can also work with local food influencers , leveraging their larger platforms to spread the word about your new restaurant.

Share photos taken by your customers to connect with your audience.

While your marketing plan is sure to change and evolve over time, it’s wise to have a general strategy in place before you open your doors so you can have a successful grand opening.

Marketing 101

Escoffier’s Food Entrepreneurship programs include coursework in food styling and photography , social media, and hospitality marketing. Graduates could be prepared to identify their ideal customers and reach them for better visibility and higher sales.

An Entrepreneurial Education Can Mean Being Prepared

While it is obvious that you need a passion for the world of food and drink before launching a food service business, starting any venture is difficult without mentorship from professionals who have real-world experience.

In Escoffier’s Food Entrepreneurship programs , students can work with skilled experts from the culinary world who may help them avoid the pitfalls common to new business owners. A blend of culinary theory and practical, hands-on business operations experience can prepare students for the intricacies of foodservice, with a steady eye on profitability.

To learn more about what students can expect in our Food Entrepreneurship programs, get in touch with our Admissions Department . They can answer your questions and help you develop a plan to get closer to your dreams of business ownership.

Enjoyed this article? Here are a few more you may like.

• How to Start a Restaurant with Little to No Money
• Ghost Kitchens & Ghost Restaurants: What Are They and How Do You Start One ?
• The Complete Guide to Starting a Home-Based Catering Business

*Information may not reflect every student’s experience. Results and outcomes may be based on several factors, such as geographical region or previous experience.

This article was originally published on June 29, 2020, and has since been updated.

Latest Articles

What’s an online culinary school success coach and why do you need one.

If you run into challenges during culinary school, a dedicated Success Coach can help support you.

How to Carve a Chicken Like a Professional Chef

Discover how to carve a chicken the way a professional would, allowing you to maximize flavor, minimize waste, and create a stunning presentation.

What Is Fondant? Uses, Types, & Flavor Guide

Take your cakes to the next level by learning all about fondant, the ultimate confectionary canvas.

Subscribe to the King of Chefs Blog

Get the King of Chefs email newsletter delivered to your inbox weekly. You'll get everything you need to know about culinary & pastry careers, food entrepreneurship, financing your culinary education, and more.

The Essential Culinary School Planner & Checklist

We’ve compiled a checklist of all of the essential questions into one handy workbook: Career options, academic plans, financing your education, and more.

Clicking the "Get the Workbook Now" button constitutes your express request, and your express written consent, to be contacted by and to receive automated or pre-recorded call, texts, messages and/or emails from via phone, text, and/or emails by Auguste Escoffier School of Culinary Arts at the number(s)/email you provided, regarding furthering your education and enrolling. You understand that these calls , texts, messages and/or emails may be generated using an automated or pre-recorded technology. You are not required to agree to receive automated or pre-recorded calls, texts, messages or emails as a condition of enrolling at Escoffier. You can unsubscribe at any time or request removal of street address, phone number, email address via Escoffier website .

Sample Business Plan For a Food Truck Business

Writing a business plan is an essential part of starting a successful food truck business. It acts as the guiding document that outlines the goals and objectives, informs decisions, and helps to secure the financing needed to launch the venture, whether it be from lenders or investors. For new food truck business owners, having access to a sample business plan can provide invaluable direction and insights on how to create their own food truck business plan .

Download our Ultimate Food Truck Business Plan Template

Having a comprehensive business plan in place is vital for any successful food truck venture. It will serve as the foundation for your operations, setting out the goals and objectives that will help guide your decisions and actions. A well-written business plan can also give you clarity on realistic financial projections and help secure financing from lenders or investors. An example of a food truck business plan is a great resource to draw upon when creating your own business plan to ensure that all the key elements are included in your document.

Below is an example food truck business plan to help you see what one should look like. It can provide a good starting point for writing a business plan for your food truck. However, it is not nearly as comprehensive and successful in raising capital for your food truck as Growthink’s Ultimate Food Truck Business Plan Template . But it can help you write a food truck business plan for your business.

Food Truck Business Plan Example – Barbecue Brothers On Wheels

Table of contents, executive summary.

• Company Overview

Industry Analysis

Customer analysis.

• Competitive Analysis

Marketing Plan

Operations plan, management team, financial plan.

  Download the Food Truck Business Plan Sample PDF here.

Barbecue Brothers On Wheels is a family-owned and operated BBQ food truck business founded by brothers John and David. After successfully operating their flagship mobile kitchen for the last five years, they are now looking to expand their operations and open up a second location. To do this, the Barbecue Brothers have crafted a comprehensive business plan that outlines their goals and objectives, as well as the steps they will take to achieve them.

The Barbecue Brothers plan to open their second food truck in the heart of downtown Los Angeles. With over one million people living within a five-mile radius, the brothers intend to capitalize on this large population by providing delicious and affordable BBQ cuisine that is prepared on-site with high-quality ingredients. To stand out from their competition, the Barbecue Brothers will offer unique menu items such as pulled pork sandwiches, beef brisket tacos, and smoked turkey wraps.

To fund this expansion effort, the Barbecue Brothers are seeking $250,000 in startup capital from Angel investors. This money will be used for purchasing a new truck and equipment as well as setting up the necessary kitchen space. With a successful track record of satisfied customers, the Barbecue Brothers believe they have what it takes to succeed in this highly competitive industry and are eager to get started on their next venture.

By following this business plan, the Barbecue Brothers will be able to reach their goal of becoming one of the top BBQ food truck businesses in Los Angeles. With your support, we can make our dream a reality and bring delicious BBQ cuisine to even more people.

Company Description

Barbecue Brothers On Wheels is a family-owned and operated BBQ food truck business that has been serving customers in Los Angeles for the past five years. Founded by brothers John and David, the business has quickly become one of the most popular mobile BBQ kitchens in town. With an emphasis on using only high-quality ingredients, they specialize in mouthwatering pulled pork sandwiches, beef brisket tacos, smoked turkey wraps, and other savory favorites.

The Barbecue Brothers have forged successful partnerships with many local businesses as well as organizations such as schools and corporate events which helps to expand their reach beyond just downtown Los Angeles. Their flagship food truck has been consistently recognized for its excellent customer service rating across all online sites helping them build a loyal following throughout their community.

John and David recognize the importance of giving back to those who are less fortunate than them so all profits generated from catering jobs are donated to local charities such as soup kitchens around Los Angeles county. Through these efforts combined with delicious recipes unique to this business, Barbecue Brothers On Wheels has achieved great success in developing its brand identity over the last five years but now they look towards further expansion into more locations within the Los Angeles area.

The food industry in the Los Angeles area is growing rapidly and becoming increasingly competitive. Food trucks offer an exciting alternative to traditional restaurant dining, allowing customers to enjoy high-quality, fresh, and affordable meals without having to commit to a single location. Over the past decade, food trucks have become increasingly popular in major cities across the US, with cities such as Los Angeles boasting over 2,000 licensed food trucks.

The main competition for Barbecue Brothers On Wheels is other food trucks in the area offering similar menu items. This competition forces businesses to stay ahead of their competitors by constantly innovating and reinventing their recipes and menu offerings. In addition, they must create a strong customer loyalty program that will encourage repeat customers and remain competitive on pricing due to a large number of options available to consumers.

Finally, Barbecue Brothers On Wheels must be prepared to scale quickly in order to keep up with the growing demand for mobile dining options in LA county. With careful planning and strategic investments, Barbecue Brothers On Wheels can succeed in this highly competitive market by setting itself apart from the competition.

The customer analysis for Barbecue Brothers On Wheels should focus on two main target markets: mobile diners, and BBQ aficionados.

Mobile Diners : Mobile diners are those individuals who prefer to dine outside of a traditional restaurant setting, either at food trucks or other outdoor locations like events or festivals. These customers tend to be younger, single professionals or families with young children who are looking for convenience, affordability, and delicious meals. They also care about being able to support local businesses and the community.

Psychographics of this target demographic includes people on the go; tech-savvy consumers who are comfortable using online platforms for research and ordering; adventurous eaters who enjoy trying new foods; and those looking for a unique dining experience.

To reach these individuals, Barbecue Brothers On Wheels should invest in an effective digital marketing strategy that includes social media channels as well as online advertising.

BBQ Aficionados : The second target demographic for Barbecue Brothers On Wheels is barbecue aficionados – customers who have an affinity for barbecue cuisine and a preference for authentic flavors. These customers often look beyond just the taste of the food but also seek out restaurants that can offer something special in terms of atmosphere, customer service, quality ingredients, and presentation.

Psychographic characteristics of this group include adventurous foodies seeking out the best barbecue in town; those with a strong appreciation for craftsmanship in their meals; fans of small businesses looking to support local entrepreneurs; and those with a passion for cooking will appreciate the emphasis on high-quality ingredients used by Barbecue Brothers On Wheels.

To reach this audience effectively, Barbecue Brothers should consider investing in traditional print marketing materials such as flyers or brochures that can be distributed at popular BBQ joints around Los Angeles County. Additionally, they could participate in local festivals that draw large numbers of barbecue enthusiasts from all over California making sure to bring enough samples so everyone can get a taste of their signature dishes.

Competitor Analysis

For a BBQ food truck business like Barbecue Brothers On Wheels, competitor analysis is essential for success. In the highly competitive Los Angeles food truck industry, it is important to identify the main competitors and understand their strengths and weaknesses. Doing so will allow Barbecue Brothers to set themselves apart from the competition by offering something unique that will draw in customers.

The main competitors of Barbecue Brothers On Wheels are other BBQ-focused food trucks in Los Angeles County. These include notable names such as The Rib Whip, Pig Out Delights, Smoke N’ Grillers, and Hog Heaven BBQ.

The Rib Whip is known for its specialty sandwiches featuring slow-cooked meats paired with signature sauces and fresh vegetables on a hoagie roll. They cater to both lunchtime and evening crowds alike, serving up large portions at a reasonable price. Strengths of The Rib Whip include quality ingredients, generous portion sizes, affordability, convenience, and excellent customer service. However, one area where they could improve is the level of creativity in their menu offerings which may not be appealing to more adventurous or experimental eaters looking for something new every time they visit The Rib Whip.

Pig Out Delights serves classic BBQ favorites such as ribs, pulled pork sandwiches, macaroni and cheese topped with bacon bits, and sweet potato fries. Their signature dishes are made using locally sourced ingredients whenever possible and come in generous portions that can easily be shared among two or three people. Strengths of Pig Out Delights includes freshly prepared meals made with high-quality ingredients at very fair prices as well as attentive customer service that many customers have come to expect from this establishment. Unfortunately due to its location away from popular downtown areas like Hollywood or Downtown LA, some customers are unable to try out this delicious cuisine unless they make a special trip out there- something many LA locals might not be willing to do just for some good BBQ!

Smoke N’ Grillers offer classic American BBQ fare such as brisket sandwiches slathered in house-made barbecue sauce along with sides like cornbread muffins or coleslaw salad. They focus on providing generous portions at an affordable price point while allowing customers to customize their own meals with various toppings and condiments. Strengths of Smoke N’ Grillers include their location in a busy part of town, competitive prices, and their ability to accommodate special dietary requests. On the other hand, Smoke N’ Grillers could improve its menu by offering more creative and unique dishes that can differentiate them from the competition.

Finally, Hog Heaven BBQ is a gourmet BBQ food truck that serves up only the finest cuts of meat prepared with signature rubs and sauces. They focus on delivering high-end dining experiences at an affordable price, setting them apart from other BBQ establishments in the area. Strengths of Hog Heaven include their commitment to using only the freshest ingredients, their quality service, and their delicious dishes that consistently wow customers. However, they could improve by diversifying their menu with more budget-friendly options or dishes that cater to different dietary needs.

By understanding their competition, Barbecue Brothers On Wheels can identify areas of improvement as well as opportunities to stand out and attract more customers. They can focus on providing unique dishes that are only available at their food truck and focus on delivering excellent customer service. Additionally, they can look into utilizing local ingredients whenever possible in order to appeal to customers who are conscious of where their food is coming from. By doing these things, Barbecue Brothers On Wheels can become a leader in LA’s BBQ scene.

Barbecue Brothers On Wheels is the newest BBQ food truck to hit Los Angeles. Our mission is to provide customers with an unforgettable dining experience that combines quality ingredients, generous portions, and unique flavors for a price that can’t be beaten.

Our Product : We offer classic American BBQ fare such as brisket sandwiches slathered in house-made barbecue sauce enhanced by our signature rubs and sauces. All of our dishes are freshly prepared using locally sourced ingredients whenever possible and come in generous portion sizes that can easily be shared among two or three people.

Price : At Barbecue Brothers On Wheels, we understand that value matters just as much as flavor so we strive to keep our prices competitive without sacrificing quality or taste. You won’t find better deals anywhere else!

Promotion : We will promote through digital channels such as Facebook, Instagram and Twitter along with local advertising campaigns like print ads in newspapers and magazines. Additionally, word-of-mouth referrals from satisfied customers are key to helping us spread the word about Barbecue Brothers On Wheels!

Place : Our food truck is conveniently located on busy city streets where commuters have easy access during their lunchtime break or while they’re running errands. We also offer catering services for events such as office parties and family gatherings.

At Barbecue Brothers On Wheels, our goal is to provide customers with an unforgettable and unique dining experience. Our daily operations focus on delivering quality food that is freshly prepared using locally sourced ingredients whenever possible. Every day we will start by preparing the sauces and rubs for our signature dishes as well as preparing the sides. Once all of the ingredients are prepped and ready, we will begin cooking on-site to ensure that every order is served hot and fresh.

Staff Requirements:

For the successful day-to-day operations of Barbecue Brothers On Wheels, we need a team of dedicated individuals.

• Chef – To prepare the signature dishes using fresh ingredients and signature sauces.
• Cashier – To take orders and process payments in a timely manner.
• Food Runner – To deliver orders to customers quickly and accurately.
• Cleaner – To make sure the food truck is clean and presentable for customers.

We need a variety of supplies in order to run our business effectively. This includes ingredients, paper products, cleaning supplies, and small wares. We will focus on sourcing all of our supplies from local vendors to ensure that we are using quality ingredients while supporting the local economy.

Our menu consists of classic American BBQ fare such as brisket sandwiches, pulled pork, and ribs. We also offer sides like slaw, potato salad, and baked beans. In addition to our regular menu, we will offer daily specials that can range from tacos to nachos.

Customer Service:

At Barbecue Brothers On Wheels, we strive to provide our customers with the best possible experience. Our goal is to make sure every customer is satisfied by delivering excellent customer service that is prompt and friendly. Additionally, we will listen to feedback and make changes as necessary to ensure that customers are always happy with their experience.

The safety of our customers and staff is paramount. We will adhere to all regulatory standards and best practices when it comes to food handling and sanitation. Additionally, anyone working in the food truck must wear protective gear such as gloves, masks, and hats.

John and David are the co-founders of the Barbecue Brothers On Wheels. John, who has a background in culinary arts, is the head chef and primary visionary of the business. He oversees operations and ensures that all dishes are made with the finest ingredients. His passion for barbecue stems from his childhood in Texas where he fell in love with the art of making authentic, mouth-watering barbecue.

David is an experienced business professional and handles the administrative side of the operation. He focuses on marketing, financials, and customer relations. His goal is to make Barbecue Brothers On Wheels a household name by providing unbeatable quality and service.

With their founding Members John and David teaming up, Barbecue Brothers On Wheels is set to be the go-to BBQ food truck for city dwellers.

At Barbecue Brothers On Wheels, we understand that the financial aspect of running a business is integral to its success. We have formulated a financial plan that will help us achieve our goals and ensure the longevity of our business.

Startup Costs:

To get our business up and running, we need to cover a variety of startup costs such as purchasing equipment, leasing a truck, and acquiring ingredients.

Operating Costs:

Once we are open for business, our operating costs will include labor and overhead expenses. We plan to keep these costs in check by implementing cost-saving methods and leveraging technology to streamline processes.

Revenue Model:

Our revenue model relies on selling our signature products and daily specials at a fair price. We will also pursue additional revenue streams such as catering and delivery services.

Profitability:

Our goal is to achieve profitability within two years of launching the business. We plan to do this by increasing revenue through catering services and expanding our customer base, as well as reducing expenses by maximizing efficiency and maintaining ongoing cost-saving practices. Additionally, any profits will be reinvested into the business to further expand our services and capabilities.

Commitment to Excellence:

At Barbecue Brothers On Wheels, we are committed to delivering the highest quality product and service possible. We strive to use only the freshest ingredients and prepare our dishes with care. Our staff is highly trained in customer service, food safety, and proper food handling techniques.

We understand that quality is paramount and that is why we will never sacrifice our standards. We want to build a long-lasting business that customers can trust and rely on for delicious, mouth-watering barbecue cuisine.

Sample Menu

• Fried Catfish
• Pulled Pork Sandwich
• Smoked Sausage Platter
• Hand-cut French Fries
• Baked Beans
• Collard Greens
• Corn Bread Muffins
• Cobbler Pie

Financial Projections

Balance sheet.

[insert financial statement]

Income Statement

Cash flow statement, food truck business plan example pdf.

Download our food truck business plan pdf here. This is a free food truck business plan example to help you get started on your own food truck plan.  

How to Finish Your Food Truck Business Plan in 1 Day!

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

With Growthink’s Ultimate Business Plan Template you can finish your plan in just 8 hours or less!

Food Business Plan Templates

Make Your Vision of Starting a Food Truck, Restaurant, or Catering Business a Reality with Our Sample Food Business Plan Templates! They Have Built-In Sections Such as an Executive Summary, Introduction, Mission Statement, Startup Budget Plan, and More! Download for Free on Template.net to Begin Your Small Business Owner Journey!

• Food Agreement
• Food and Drinks Menu
• Food App Promotion Instagram Story
• Food Assistant
• Food Attendant
• Food Background
• Food Banner
• Food Beverage
• Food Billboard
• Food Brochure
• Food Budget
• Food Business
• Food Business Agreement
• Food Business Contract
• Food Business Plan
• Food Calorie Chart
• Food Catalog
• Food Catering
• Food Checklist
• Food Clipart
• Food Coloring Chart
• Food Cookbook
• Food Delivery
• Food Discount
• Food Drive Flyer
• Food Facebook
• Food Facebook Post
• Food Festival
• Food Gift Voucher
• Food Illustration
• Food Influencer
• Food Instagram
• Food Instagram Post
• Food Inventory
• Food Invitation
• Food Letter
• Food Letterhead
• Food LinkedIn Post
• Food Look book
• Food Magazine
• Food Manager
• Food Market Promotion
• Food Marketing
• Food Mindmap
• Food Mobile
• Food Pinterest
• Food Planner
• Food Preparation
• Food Presentation
• Food Product
• Food Production
• Food Promotion
• Food Proposal
• Food Rack Card
• Food Recipe Card
• Food Restaurant
• Food Resume
• Food Rollup Banner
• Food Safety
• Food Safety Plan
• Food Sale Flyer
• Food Server
• Food Service
• Food Service Cover Letter
• Food Snacks
• Food Snapchat Geofilter
• Food Social Media
• Food Specialist
• Food Supervisor
• Food Ticket
• Food Truck Event
• Food Truck Facebook Post
• Food Truck Flyer
• Food Truck Instagram Post
• Food Truck Instagram Story
• Food Truck Linkedin Post
• Food Truck Plan
• Food Truck Promotion
• Food Truck Rally
• Food Truck Snapchat Geofilter
• Food Truck Social Media
• Food Truck Whatsapp Post
• Food Tumblr
• Food Twitter
• Food Vector
• Food Voucher
• Food Whatsapp Post
• Food Worker
• Food Youtube

Composing a business plan for your business can be a very demanding and difficult task because it demands attention and effort. But there is nothing to be stressed and anxious about because we will give you 100% editable, fully customizable, and printable Food Business Plan Templates! Whether you want to create a restaurant business plan , bar business plan, or coffee shop business plan, we can help you create one. Surely, our template products are reliable and high-quality. Also, these professionally written products are available in different file formats such as Apple Pages , Google Docs , and Microsoft Word . Download now and start the fast-pace work.

What Is a Food Business Plan?

A food business plan is the kind of business plan that is commonly used in the food industry. However, a food business plan is a generic type and consists of a lot of subtopics such as a fast-food business plan, catering business plan , food truck business plan , etc. Moreover, a business plan is one of the keys to a successful business because it helps in the operation and development of companies.

How to Write an Effective Food Business Plan

It is essential to create a business plan for the betterment of your business because a business established without a thorough plan is more likely to fail. There are a lot of factors that will drag down your business such as competition, resources, customers, and etc. you have to be smart in planning so that you will know that do's and don'ts and pros and cons. Thus, we provide you a comprehensive guide in crafting an efficient food business plan.

1. Discuss with Your Team

Putting up a business is not a one-man job. In order for your establishment to succeed, you need to seek for the best people that will help you run your company. Gather your people like the chef, the other cooks, the investors , the manager, the supervisor, etc. then start the in-depth discussion. This is where analytical and critical thinking skills are needed. Furthermore, talk about the "hows" in your business plan such as how to captivate customers, how to boost the sales, how to outsmart competitors and more.

Keep tabs of the things that have been discussed, then create an outline afterward. In writing the outline plan , you have to be careful about the details because if you mess one up, everything will follow. Remember that what you are recording is the future backbone of your business, that is why it is really needed to be keen and mindful in writing.

3. Start the Actual Plan

After the discussion and outlining, you can already proceed to write the business plan. Choose a business plan template that is suitable for your case. Remember to write accurate details and keep the document clean. In writing, you must include the basic parts such as an executive summary, company overview, details about your products, marketing plan , company milestones, information about the members and their role in your business, company plan , etc. Ensure that each part is comprehensively done.

4. Do not Forget the Goals and Budget

Every successful business has objectives and goals—may it be short term or long term—that helps in being on track and not fall off the road. Having an excellent budget also contributes to the triumph of your company because one of the many fuels of businesses is finances. You need to acquire good money-handling skills in order to produce a well-made budget plan .

5. Proofread and Save

Make time to proofread your legal document in order to spot existing errors and still have enough time to correct them. In that case, it will be guaranteed that your document is clean and formal. Furthermore, save your craft in your desired file format; however, if it is needed to produce a hard copy, you may print it.

Get Access to World's largest Template Library & Tools

• Access to 1 Million+ Templates & Tools
• Unlimited access to Design & Documents AI editors
• Professionally Made Content and Beautifully Designed
• Instant Download & 100% Customizable

Don't bother with copy and paste.

Get this complete sample business plan as a free text document.

Food Preparation Business Plan

Start your own food preparation business plan

What's For Dinner?

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.">.

What’s For Dinner? is an exciting, new business with a unique approach to helping people enjoy home cooked meals with their families. Customers will come to our Plano, TX location and prepare 12 meals that they pre-select from a menu in a party atmosphere. In two hours, they will have a month’s worth of meals to put in their freezer.

By focusing on our competitive edge (no direct competitors in the Dallas/Ft. Worth area), our customers, and their needs, What’s For Dinner? will increase sales to a point that exceeds $1.3M in three years.

What’s For Dinner? is owned jointly by Alan and Kim Kirby as an S Corporation. Alan and Kim have 15 years of experience in the food service and entertainment industries, as a party planner and personal chef, respectively. They know the kinds of food preparation available in the Collin County area. With two teenaged children, have experienced the frustration of trying to feed a whole family healthy food both cheaply and quickly. Alan’s existing contacts with local social and community groups, and Kim’s ongoing relationships with food distributors, specialty grocers, and high-end clients will all help to generate high sales from early in the first year.

What’s For Dinner offers several advantages to its target market:

• Relatively inexpensive meal preparation: ~$15 for a four-person meal.
• Fun, social, party atmosphere.
• Convenient: eat your prepared meals in your home, when you want.
• Saves time: no shopping, no prep, no clean up.
• For seniors, special menus and transportation assistance make meals easy.
• And, best of all, not having to decide “What’s For Dinner?”

The purpose of this plan is two-fold. The first is to acquire funding of $259,708. The second is to lay the foundations of the company’s vision, philosophy, and strategy, to ensure that we know where we are going and how to get there.

1.1 Mission

What’s For Dinner? is a specialized business that provides a variety of people with the opportunity to prepare health conscious, yet savory meals that can be frozen to take home and eat at a later time.  The purpose of this process is to both optimize the time investment needed to prepare the quality of meals that What’s For Dinner? will become known for, within the clients’ current schedules, and also for them to practice the proper health conscious behavior that has become the target lifestyle of a health deficient society.

What’s For Dinner? will provide a unique and distinctive service that will unite a party-like atmosphere with professional food preparation that will attract a growing repeat customer base.  What’s For Dinner? will allow families and busy professionals the ability to prepare a variety of meals quickly in a fun atmosphere, away from home, thus giving people more of what they are looking for – time.

Our goal is to be a self-sustaining corporate enterprise within 3 years from the company’s inception to begin expanding our menu offerings within 3 months and its location offerings within 4 years.  What’s For Dinner? will employ 4 individuals full time within 3 years, and will hit net profit goals of $100,000 by the end of its second year of existence.

In short, we will be in the business of helping our customers to relieve their daily stresses of what to fix their families for dinner by providing them with a great menu choice of meals that they will prepare.

1.2 Keys to Success

The keys to success in this business are:

• Creating a high level of customer satisfaction in our service and products, which will lead to customer retention each month. 
• Marketing: getting our name out to the public, primarily through an intensive marketing campaign driven by our customers (word of mouth) with a supplemental vehicle of standardized and conventional marketing tactics. 
• Great product quality and variety that will be used to aid in customer retention and growth. 
• Finances: as our customer base increases we will be better able to lower our supply costs by buying more in bulk through food service distributors.
• Variety of menus offered based on seasons, trends and customer preferences.
• Exceeding our customers’ expectations by offering them a higher quality of food for a competitive price.
• What’s For Dinner’s website will be an efficient and convenient place for customers to register and pay for parties.

1.3 Objectives

The objectives for What’s For Dinner? in the first three years of operation include:

• To exceed customers’ expectations for food service and food service products.
• To increase the number of clients served by 25% per year through superior service.
• To develop a sustainable start-up business that is profitable.
• To achieve an after tax net profit of $134K by year three.
• To achieve a net income of more than 10% of sales by the third year.

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.">

What’s For Dinner? is a unique business where customers come to our Plano, TX location and prepare twelve pre-chosen meals that will be taken home and frozen until they are ready to cook and serve. All of the planning, shopping, food preparation and containers are provided with no worries to the customer. The meals will be prepared in a party like atmosphere where customers will have separate workstations to prepare their meals and have a good time with friends, both new and old.

Our goal is to provide our customers with home cooked meals that their families will enjoy, while saving them time and effort and relieve stress from that age-old question of What’s For Dinner?

The scheduling aspect of our company will be combination of a standard walk-up scheduling procedure, a phone messaging service and an intensive highly-interactive e-commerce website that will allow the customer to not only schedule parties but also to pay online, using standard secure technology.

2.1 Start-up Summary

The start-up expenses include:

• Rent expenses include a deposit and rent for one month at $28.75 per square foot for 1,854 square feet, in the total amount of $5,182.
• Utilities expenses for one month.
• Insurance deposit and first month.
• Sales & Marketing expenses including stationery, brochures, outdoor signage.
• Website development.
• Office, kitchen and janitorial supply expenses.
•  Leasehold improvements, including contractors fees and permits.

The required start-up assets of $50,000 include:

• Kitchen Equipment (long-term assets)
• Prep Tables (long-term assets)
• Cooking utensils
• Various Kitchen Utensils
• Computer and small business software

Please note that the long-term assets above will be depreciated using G.A.A.P. approved straight-line depreciation method.

The purpose of this business plan is to secure $259,708 in funding. This loan appears in the long-term liability row of the attached Start-up Funding table.

The following chart and table summarize the start-up assumptions.

2.2 Company Ownership

What’s For Dinner? is a privately held Sub Chapter S-corporation. This allows for the protection allowed by the corporate legal structure combined with the “fall through” Generally Accepted Accounting Principals that will make personal financial sense to the corporations principle owners.  The principle owners of What’s For Dinner? are Alan and Kim Kirby; each owns a 50% stake in the company. This company operates under the jurisdiction of the State of Texas and the United States of America.

What’s For Dinner? will provide its customers with twelve home cooked meals that they will freeze until customers are ready to serve them. These meals will be chosen from a set menu designed weekly by us and the meals will be prepared in our location. All of the planning, shopping, food preparation, recipe directions and containers will be provided to help make it as easy as possible for our customers to enjoy their time at our establishment.

Our customers will prepare their meals in a fun, party-like atmosphere where they can relax, meet new friends or spend time with old friends while preparing dinners for their families for the next month.

The Key benefits our customers will receive from using What’s For Dinner? are:

• Spend less time in the kitchen
• Less money on groceries & eating out – it keeps you from being tempted to eat out
• Home style meals & better eating
• Able to sit down at the table together as a family – including conversation and socialization
• Clean up is easy, because prep is done outside the home, and all meals come in disposable containers
• Less time spent on grocery shopping
• In 2 hours you will have 12 dinners for you and your family
• We create the menus – order the ingredients – slice, dice, chop and prepare
• Social hour preparing dinners

Our menus and portion sizes are tailored for the group and individual customers. Seniors get added benefits, with diabetic, low-cholesterol, and low-sodium choices. Families can increase portion sizes for a small fee to accommodate more children or guests.

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

The Dallas area’s meal preparation market is untapped. As a matter of fact, there is no other business of this kind in the Dallas/Ft. Worth area.  Though there are no exact replicas of our company there are some types of companies that we would have to consider to be indirect competitors.  These include such companies and service professionals as caterers and those that will come to your home and prepare meals for you to freeze.  What’s For Dinner?, at this time, has few direct competitors, with exception to area restaurants and your basic home cooking. At the inception of What’s For Dinner?, there will be no type of company like ours in the area, thus giving us the overwhelming competitive advantage of first entry. 

The What’s For Dinner? market is primarily in the Collin County area: Plano, Frisco, Allen and McKinney. We will be focusing on households in these areas that have more than one person. Primarily, those households whose income is over $50,000, with someone under the age of 18 living there.  As a secondary target market, we will market to the elderly population in the aforementioned areas. Initially, the greater portion of our customers will be busy, working class people and the growing group of single-parent families, but it will be of great benefit now and in the future to market our services to the highest growing population demographic – senior citizens.  

The following statistics were taken from Table DP-1 Profile of General Demographic Characteristics: 2000 for Collin County.

4.1 Market Segmentation

What’s For Dinner? has three distinct target populations:

• Family households with children under 18 years old. This group of people is generally busier than other families with their time split between work, home and their children’s activities. This group may be single parent households, which only adds to the stress resulting from lack of time, coupled with the need for proper meals for their children.  This provides them with a desire to provide their families with good meals and free time to enjoy being together.
• Family households with no children living at their home. This group has a need for our services, as hectic schedules, professional careers, and daily demands on time come up against the need for tasty, healthy meals.  Depending on their work and home situations this demographic could use our service to enhance their selection of meals all the while minimizing their time in the kitchen. This group does recognize the benefits of our service and want to enjoy making meals for themselves and socializing through our business.
• Senior and Elderly Citizens. This group (65 and older) is the fastest growing portion of the population, and needs our services for several reasons:
• A good portion of this group is simply unable to cook nutritious meals and does not have the knowledge or skills to continue to effectively maneuver themselves in the kitchen. 
• Many seniors do not have the time, energy, or means to make it to the grocery store. 

We will market several menus designed for the diet needs of the senior populace (diabetic, low cholesterol, low sodium), with pick-up and drop-off coordinated with a local senior-transportation center. All prep and measuring will be done beforehand, so they will need only to stir and combine ingredients. In addition to meeting their practical needs, we will create the social experience that this group consistently hunts for, and help them to enhance their lifestyle through a higher quality of health.

4.2 Target Market Segment Strategy

These target market segments were chosen based on their greater need for our services. Families with children are very busy, and they can end up spending a great deal on fast food and junk food because they don’t have time to cook healthy meals at home. Busy working couples and individuals without children are also busy, and may not have the skills or desire to plan and cook entire meals at home just for themselves; they can spend a lot on going out to eat. Seniors have special challenges in obtaining and preparing quality ingredients to feed themselves, including the loneliness of cooking for oneself. Options like “Meals on Wheels” are generally last-resorts, and many would prefer alternate food preparation arrangements, if any were available at a reasonable price – fixed incomes can be hard on the palate.

Our marketing strategies for all groups will emphasize our relatively inexpensive, fun, and easy approach to preparing healthy meals. We will vary our serving sizes, menu options, and level of preparation for each group; the family-size entree just right for a family of four makes no sense for a single individual. Different sized families have different needs, and it will be our goal to look to accommodate most family sizes through our variations in serving size.

4.3 Service Business Analysis

Our service is unique among Dallas meal preparation options. There are no direct competitors for What’s For Dinner? The closest competitors are personal chefs, who will come to your home and prepare your chosen meals for you and freeze them, at a very high price. Our target market segments cannot afford personal chefs.

Our indirect competitors are area restaurants. These include family-oriented, inexpensive diners and casual restaurants, as well as fast food and takeout. We will generally not be competing with upscale, adult-oriented restaurants, since those are “special occasion” locations, and do not fulfill local residents’ daily meal needs.

Our competitor restaurants compete on price, perceived convenience, and atmosphere. They succeed when they convince customers that going out to eat is an affordable “treat” that is easier and more pleasant than preparing meals at home. In truth, the restaurants with the lowest prices also offer poor quality food and atmosphere, and the struggle to get children ready, out the door, and have them behave in a restaurant setting can make these choices less appealing in families’ realities than in their imagination. For all customers, the time it takes to get ready, travel to a restaurant, order dinner, eat, pay, and get home make going out to a eat a full-evening’s commitment – hardly the convenience it claims.

With the introduction of What’s For Dinner? to the Dallas market, we will revolutionize the way that the community looks at cooking convenience. Our prices really are much lower than restaurant meals, with much higher quality meals. In addition, our “convenience” comes in two ways – preparing meals at a set time, outside the daily routine, so they are ready in advance, and eating and minimal clean-up right in the customer’s own home, which saves time and energy at the end of a long day.

4.3.1 Competition and Buying Patterns

Even though What’s For Dinner? has no direct competitors, we will set up our business as if we are entering an already aggressive and hostile market.  This is aimed at helping us to become successful through a constant drive for increased service model efficiencies and marketing effectiveness. We will strive to excel in customer service excellence, continuing our menu varieties and achieving the highest standards for our food products. As owners, we feel that word of mouth and customer retention are significant factors in our success. Our convenient locations, sanitary facilities, competitive pricing structure and honorable reputation will all play a part in satisfying our customers and increasing our clientele at an accelerating rate. What’s For Dinner? will focus on these factors and always strive to improve our business model and service offerings.  We will strive to be the very best in our industry and will not rest until we not only have the largest market share in our industry, but also have the most satisfied customers.

The buying patterns of our customer base will be affected by our initial meal prep party prices.  We have concluded through our exhaustive focus market groups that we could set our prices high, since there is no direct competitor, but we feel that to attract and retain customers and be able to steadily grow our customer base, so we should price ourselves at a lower level first. By setting ourselves at the lower end of our pricing range, we will not only gain the attention of the vast majority of our target markets, but we will also be able to start our revenue streams off with an upward growth pattern. The price that we will choose will be reasonable for our customers and be adequate for the business to maintain a gross margin around 25%.

Strategy and Implementation Summary

What’s For Dinner? will gradually gain market share in the four focal geographic markets (Plano, Frisco, Allen and McKinney) by leveraging its competitive edges. These edges are superior attention to detail in the local food service market, a revolutionary food-servicing outlook and excellent nutritional meals at competitive price. These advantages have been unavailable in this market for some time. We will market our services  with a targeted advertising campaign and networking.

5.1 Competitive Edge

What’s For Dinner? will begin with a critical competitive edge: we have no direct competitors in the Dallas/Ft. Worth area.  By being the first-mover and (for at least a while) the only service of our kind, we will have the initial market buzz that is normally reserved for the first company of its kind into a given market. Our positioning is very hard to match, but only if we maintain focus on our strategy, marketing, business development, and fulfillment of quality and customer service will we be able to continually grow and outpace the “copy-cat” businesses that are sure to follow our market lead. We are aware that the tendency to relax due to lack of competition could weaken our competitive edge. What’s For Dinner? will be operated as if our direct competitors were conducting the same service business that we are in and we will be looking for additional enhancements to our operating procedures from day one.

In addition to our unique positioning, we offer the following advantages to our customers:

• High quality meals
• Relatively low prices
• Time saving meal preparation
• Reducing mess in customers’ kitchens
• Reducing stress around meal prep
• Saving them from that perennial problem of deciding, “What’s for Dinner?”

5.2 Marketing Strategy

As a food service business, our main goal is to provide high quality food with excellent customer service.  Our challenge as a new company is to quickly establish a reputation for such quality among our potential markets. With this in mind, the initial focus of our marketing strategy will be to get our name and reputation out to the public to create “buzz.” Creating brand recognition for our new concept will be the first measurable milestone in our marketing strategy.

 This will be one of the most important factors when measuring success within the first couple of months after inception.  The basis for our ideology is simple; the more people that hear our name and become familiar with our services, the more people will use it. The marketing campaign will involve a targeted advertising campaign, different specials to entice the customers to try our business and a very intense networking campaign. All of these tactics will be used to help gain a loyal clientele aimed at fostering our happy customer base.

At start-up, we will begin a focused advertising campaign toward target segments in our geographical area. We will update our advertising campaign regularly to fill in gaps based on follow-up research: do people recognize our name? Do they know what we do? What is their impression of our services’ costs and quality?Marketing campaigns will work via:

• Local area newspapers that are viewed by our target market.
• Homeowner associations’, churches’ and specific groups’ newsletters.
• Direct mail advertisements/flyers to our target market purchased through a direct mailing company with lists specifically of our target market.
• Various flyers and pamphlets that will be available at many shopping centers and grocery stores throughout the area.
• Yellow pages advertisement.
• Dynamic website.
• Registered keyword searches that will lead to our website.
• Various Radio advertisements.
• Various event sponsorships.

What’s For Dinner? will also have a networking campaign that will start with the owner’s contacts and friends attending our first months’ meal prep parties. This will be the “word of mouth” campaign that will feature:

• Private parties with discounts for the host/hostess of the party. This will encourage them to invite 11 friends that will be introduced to our business and will be return customers.
• Special discounts to return customers when referring new customers.

5.3 Sales Strategy

In the food service business, as in any customer service intensive business, sales revenue is our lifeblood.  The way in which we present ourselves to our customers and deal with the public will determine the success of our business.  The food service industry is facilitated by repeat business and referrals. In order to continuously compete against other food providers, we need to enhance our repeat customer service business by making this our main sales focus. We cannot expect to have a satisfied customer by selling them one month’s of meals and then never seeing them again. We must make our sales strategy revolve around making the customer’s experience with us the best it possibly can, and further, making every effort to get our current customer base to visit us again.  It is much more expensive to get new customers than to keep the customers you already have. Our customers cannot stop eating, but they could stop using our services. We will be selling our service to our current customers each time they come, in order to have repeat business and new business through their word of mouth.

These are just a few of the ways we will sell to our customers to gain repeat business and word of mouth advertising:

• High levels of customer service; friendly, comforting and entertaining
• Good variety of menus from which to choose
• The best quality of foods and ingredients
• Creating a fun and social atmosphere for our customers, so they want to return
• Reminders at each party to sign up for the next month’s party, along with the next month’s menu and samples
• A follow up and reminder program for our current customers that will be done through email and mail.
• Focus a specific portion of our advertising campaign on getting our repeat customers to come back and visit us
• Allow our best repeat customers to get special quantity specific discounts.
• Enlist a comprehensive and highly interactive e-commerce initiative to help to accommodate our customer’s payment and scheduling options.

The What’s For Dinner? website will serve as a productive and consistent selling tool. Our website will be set up to explain what we offer and the many benefits customers will receive for using our meal prep services. The website will help “close the sale;” customers will be able to register for the meal prep party they would like to attend and accepting payments online. This will be our main source of registrations for parties. The ease of use allowed by the Internet will be key to driving our customer pipeline.  Our sales and marketing campaigns will help focus our customer traffic through our website, so that people can see how easy it will be to interact with our company. This element of efficiency will also help enhance our bottom line by allowing for a 24 hour customer service mechanism without having to keep a customer rep staffed all the time.

5.3.1 Sales Forecast

Through our research of other businesses like ours in Seattle, WA and Omaha, NE, we found that all of them quickly increased their sales over their first year. All of these researched companies went from their first month of 100 customers on average to over 1,000 customers within their first year of business. One company opened in Seattle against two other competitors and now has over 2,000 customers with three different locations.

We are optimistic that What’s For Dinner? will grow and prosper just as these other companies have, but we want to set reasonable forecasts for growth. We have therefore taken a conservative approach in preparing our Sales Forecast Table.

The following table and chart give a run-down on forecasted sales. We have forecasted that sales will increase each month with the exception of the summer months, when vacations and other seasonal activities may reduce purchases. Once we get our first few customers, our sales will increase through customer retention, and gaining new customers through networking. We expect sales to grow incrementally over the first year, reaching profitability by the fifth month of operation.

After the first year of operation, we expect sales to continue increasing, from 10% the first year up to 25% by the third year. As sales increase, we will make modifications to our facility and hire new employees to share in the work. Our proposed location allows room for expansion. Based on our research, and the size of our potential market, we expect to reach close to one million dollars in sales by the end of 2005.

Our direct costs of sales listed here are inventory used up in sales, including the meal ingredients and additional supplies, such as themed-party decorations, containers, napkins, and so on. Fixed operating expenses are listed in the Profit and Loss.

5.4 Milestones

The accompanying table lists important program milestones, with dates and budgets for each. The milestone schedule indicates our emphasis on planning for implementation.  What the table doesn’t show is the commitment behind it. Our business plan includes complete provisions for plan -vs. – actual analysis, and we will follow-up often to discover variances and course corrections.

What’s For Dinner? will have several milestones, including:

• Business plan completion. This will be done as a roadmap for the organization. This will be an indispensable tool for the ongoing performance and improvement of the company.
• Building set up.
• Our first meal prep party.
• Profitability.

Web Plan Summary

The What’s For Dinner? website will be the virtual business card, party scheduler and payment acceptance source all rolled into one. It will showcase our services and highlight the benefits of using our company.  The website will be a crucial portal for party scheduling, as well as having availability cross-referenced with party menus. Customers will also use this website to register for their parties and pay for them using PayPal, which accepts MasterCard, Discover Card, Visa, or e-checks.

6.1 Website Marketing Strategy

The What’s For Dinner? website will be a strategic and very important part of our marketing mix. It will be used as a marketing tool to attract new customers, and as a sales tool to schedule parties, select menus, and pay. We will be promoting our website in all marketing programs, including newspaper ads, yellow page ads, business cards and flyers. We will also purchase targeted key word searches to help potential customers find our website. In addition, our website will feature prominently on all napkins, packaging, and receipts which current customers bring home, making repeat business easy and convenient.

Our main internet strategy is to direct the majority of our potential clients to our website first, as the introduction to our services, prices, and availability. This will reduce the time necessary for staff to provide basic information over the phone, allowing them to answer customer questions and provide more details, once customers know who we are, what we do, and how we might help them.

To encourage customers to use the website, we will offering special discounts to those who register their parties with our website and pay online. Our website must be easy to access and navigate, and must answer every customer question we can anticipate. It must use a legitimate, well-respected security feature and a reliable payment method. If it is all these things, many of our repeat customers will be happy to save time by researching party options and scheduling them online.

Clearly, we expect website use to be highest among younger, internet-savvy customers. We anticipate that our senior customers will use phone and direct contacts for most scheduling and payment interactions.

6.2 Development Requirements

The What’s For Dinner? website will be developed with the technical resources of a local web design artist. He has designed websites for over 325 businesses, most with e-commerce capabilities. He is designing a database interface which will let us adjust the schedule and track click/sales ratios, and easily update menu offerings.

As the website development progresses, he will work with a local graphic artist we have hired to come up with the website logo and graphics. We are still researching hosting possibilities, but feel our needs will be best served by subcontracting out the hosting of the site and the technical back-end supporting.

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.">

The What’s For Dinner? management team will initially consist of the founders/owners themselves, Alan and Kim Kirby. We do not anticipate the need to hire anyone else on a full time basis during the first year, because all of the services that a normal small business needs will be outsourced. These services include the e-commerce infrastructure, accounting, marketing, and legal services. We do plan to employ one part-time employee from the beginning to help with cleaning and dishwashing.

Alan and Kim have 15 years of experience in the food service and entertainment industries, as a party planner and personal chef, respectively. Until the second year, Kim will continue to work part-time as a personal chef for several couples in Plano, doing the prep work and menu planning for What’s for Dinner? in the mornings. Alan will host the majority of the parties, after having prepared test batches of every menu item with Kim. The owners anticipate possibly hiring local high-school students as sous-chefs in years 2 and 3; Kim’s experience with local restaurants has shown that these students can often do quite well, paid only minimally in exchange for professional restaurant and food preparation training. Alan’s existing contacts with local social and community groups, and Kim’s ongoing relationships with food distributors, specialty grocers, and high-end clients will all help to generate high sales from early in the first year.

Throughout the first two years we will conduct an aggressive cost analysis as to what our capabilities are as owners and with what activities we need assistance.

7.1 Personnel Plan

The following table summarizes our personnel expenditures for the first three years, with compensation increasing from $34K the first year to about $60K in the third. We believe this plan is a fair compromise between fairness and expedience, and meets the commitment of our mission statement. The detailed monthly personnel plan for the first year is included in the appendices.

Financial Plan investor-ready personnel plan .">

What’s For Dinner expects strong sales, based on research into our target market, similar businesses in other parts of the country, lack of direct competition, and the experience, reputations, and know-how of its owners/managers. By steadily repaying our long-term loan and holding down costs, we will generate a net profit midway through the first year and increase net worth dramatically by year 3. Our major fixed expenses are payroll and rent.

8.1 Important Assumptions

The financial plan depends on important assumptions, most of which are shown in the following table as annual assumptions. The monthly assumptions are included in the appendices. 

Three of the more important underlying assumptions are: 

• We assume a relatively strong economy, without major new recessions. Although an ailing economy would not allow us the growth that we anticipate, we believe that it would not drastically hurt the business because the service is economically feasible. The $175 session fee breaks down to $14.58 per meal – a deal hard to beat at even a fast-food restaurant for a family of four to six.
• We assume that our market needs will be seasonal, with a decrease in sales during the summer months.

8.2 Break-even Analysis

The following chart and table summarize our break-even analysis. With fixed costs of $10,520 per month at the outset (to cover payroll and other operating costs), and variable costs (inventory) at 74% of sales, we need to bill $41,167 to cover our costs. We do not expect to reach break-even until the sixth month into the business operation.

8.3 Projected Profit and Loss

What’s For Dinner?’s projected profit and loss is shown in the following table, with sales increasing from $10K the first month to close to $1.4M by the third year. We will reach profitability in the middle of our first year.

We are projecting very conservatively regarding cost of sales and gross margin. Our costs of sales are based on grocery store prices, which will decrease once we are to consistently able to buy our food in larger quantities from a food distributor. This will significantly lower our cost of sales, and increase our gross margin more than in this projection. We prefer to project conservatively so that we make sure we have enough cash.

The Sales and Marketing Expenses vary from the food preparation industry norms. Our Sales and Marketing Expenses will be to consistently maintain our advertising and promotions, while our biggest marketing will be word of mouth from our customers. We are budgeting for a high level of service from our website hosting company and payment processor, since the website is a key component of our Sales and Marketing Strategies.

 The detailed monthly projections are included in the appendices.

8.4 Projected Cash Flow

The following cash flow projections show the annual amounts only. Cash flow projections are critical to our success. The monthly cash flow is shown in the illustration, with one bar representing the cash flow per month, and the other the monthly cash balance. The annual cash flow figures are included here and the more important detailed monthly numbers are included in the appendices.

8.5 Projected Balance Sheet

The balance sheet in the following table shows managed but sufficient growth of net worth, and a sufficiently healthy financial position. Our negative net worth, due to borrowed capital for start-up, makes a significant increase by the second year, and becomes positive in year three. It is common for start-up businesses to have a negative net worth their first few years.

The monthly estimates are included in the appendices.

8.6 Business Ratios

Business ratios for the years of this plan are shown below. Industry profile ratios based on the Standard Industrial Classification (SIC) code 2099, Food Preparation, are shown for comparison.

The following table outlines some of the more important ratios from the Food Preparation industry. The final column, Industry Profile, details specific ratios based on the industry as it is classified by the Standard Industry Classification (SIC) code, 2099.

The quickest way to turn a business idea into a business plan

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

No thanks, I prefer writing 40-page documents.

Discover the world’s #1 plan building software

• Start free trial

Start selling with Shopify today

Start your free trial with Shopify today—then use these resources to guide you through every step of the process.

13 Food Business Ideas to Launch Today (2024)

Browse this list of food business ideas and learn how to develop a business plan for your food industry startup.

Tastes may differ from person to person, but one thing’s for certain: everyone needs to eat. 

With so many potential customers and such a wide variety of product offerings, no matter how many food retailers enter the market, there’s always room for one more. 

If you’ve decided to get into the food business as a first-time merchant, here are a few ideas to get you started.

13 food business ideas to launch today

• Ice cream shop
• Cooking classes
• Personal chef
• Coffee shop
• Baked goods
• Prepackaged snacks
• Homemade jams and jellies
• Organic foods
• Wine, beer, and spirits

Every food business has advantages and disadvantages, so consider what you’ll be able to commit to and choose the food business idea that’s best for you. 

To get started, here are 13 ideas for products and services to inspire you.

1. Food truck

Food trucks are an especially popular way to get into the food business. Right now, growth in food trucks is outpacing that of traditional restaurants , and it’s not hard to see why. 

A food truck business can give a chef the same opportunity they’d get with a restaurant to develop their own unique menu, but with the added benefit of mobility.

Getting customers through the door can be one of the biggest challenges that comes with owning a restaurant, so why not bring the restaurant to your customers?

Benefits 

• Mobility: With a food truck business, startup entrepreneurs can go where their customers are. You can park in a popular area downtown, by the beach, by the park—wherever. 
• Creative control: For aspiring chefs, a food truck provides an opportunity to create your own one-of-a-kind menu at a much lower cost than owning a restaurant.
• Legal learning-curve: Most cities and towns have unique zoning laws that outline where and when you’re able to sell your product, so you’ll need to familiarize yourself with the laws in any jurisdiction in which you’ll be selling. There are also local health department codes to stay privy to, so be sure to look them up for the areas where you plan to sell.

⭐ Get inspired:  The Cheese Bar’s Journey From Food Truck to Seven Figures and Multichannel Success

2. Ice cream shop

Ice cream is one of the world’s most beloved deserts and an excellent food business idea. In fact, the ice cream industry is expected to be worth $135.6 billion worldwide by 2029 , meaning the industry is set to become increasingly profitable over the next few years. 

Ice cream can be served alongside just about any other dessert and comes in a wide variety of styles, including frozen yogurt, sorbet, gelato, and frozen custard. With endless recipe ideas, ice cream is great for niching.

• Creative control: Ice cream lends itself to endless flavor combinations, making it great for especially inventive entrepreneurs.
• Seasonal downtime: While it’s hugely popular in the summer, sales can slow down in the winter for this food business. Luckily, ice cream is versatile enough that there’s a wide array of seasonal varieties⁠—like pumpkin spice in the fall or candy cane during the winter holidays.

When University of Washington graduates Ivana Orlovic and William Hubbell developed an edible, egg-free version of cookie dough, they knew they were on to something. Sugar + Spoon creates rich, creamy treats by combining cookie dough and ice cream with a number of toppings and flavors.

Sugar + Spoon maintains a strong online following and sells out of its storefront in Seattle, as well as at pop-up shops, food truck events, and online. It even offers DIY ice cream packs, letting customers combine their favorite flavors into a single purchase.

⭐ Get inspired:  How These 4 Pop-Up Shops Went Viral (And How Yours Can Too)

3. Cooking classes

If you’re into a more hands-on personal approach for your food business, then cooking classes may be just what you’re looking for. Teaching can be an extremely rewarding experience, and there’s no shortage of options in how to approach it. 

You could offer online courses or in-person classes. You might pre-record your courses and allow students to watch at their convenience, or do live one-night-only events for an online audience. 

No matter your skill level, teaching others is a great way to hone your cooking skills and build personal relationships with your audience. 

• Scalability: Cooking classes tend to be especially scalable because of the personal connection students will have to your brand. Selling products or services in addition to your classes could be a great way to leverage those relationships.
• Exposure: You’ll need to be front and center if you’re promoting yourself as a cooking teacher. So, business owners who are less extroverted might prefer a business idea that provides more distance between their brand and their personal lives. 

Before her passing in January 2023, 84-year-old Nonna Nerina welcomed an audience into her kitchen in a small village in Italy via online video conferencing. When viewers tune in to Nonna Live , they’re transported directly to an authentic Italian kitchen and taught recipes, by a staff of Nonnas, that have been passed down for generations.

On Nonna Live’s website, customers select a date and time and reserve their spot in a number of online classes. They’re provided a list of ingredients and supplies, and when the time comes, all of the Nonna’s students gather for a live hands-on cooking lesson.

⭐ Get inspired:  This 84-Year-Old Grandmother Serves Comfort and Community Through Livestreamed Cooking Classes

4. Personal chef

If you’ve ever been in sales, you know the skills needed to build a personal relationship with your clients. If you’re looking for one food business idea that offers that chance, then becoming a personal chef might be right up your alley.

Personal chefs are trained cooks hired to provide at-home meals for their clients, who often may have special dietary needs or preferences. They can be employed by individuals, families, or caterers, or for special events. 

• Relationship building: Being a personal chef is a great option for entrepreneurs with sales experience who understand the importance of maintaining client relationships. 
• High barrier of entry: Being a personal chef typically requires more skill and experience than other food businesses, since these things will be your primary selling points.
• Unpredictable hours: Your hours may be less flexible than other types of food businesses, as you will need to work around customers’ schedules. 

5. Coffee shop

Coffee is a vital part of many people’s morning routine, so it should come as no surprise that the industry is expected to reach revenues of $166.39 billion by 2029 . Coffee beans are widely available from dropshippers meaning overhead costs can be kept low. 

There’s also a small-business advantage for first-time merchants who decide to sell coffee . Since it’s a widely available product, customers tend to value exclusivity when it comes to coffee, meaning they’re more receptive to new brands. 

• Small-brand advantage: The high volume of customers puts an emphasis on branding, giving the advantage to smaller brands. 
• Low barrier of entry: With plenty of dropshipping options available, startup costs can be kept low. And since your product is coming from a third party, you can focus on branding your product rather than developing it.
• Harder to market: Coffee is widely available, which puts more importance on a brand’s ability to carve out a niche and set itself apart from competitors. If brand development isn’t your strongest attribute, selling coffee could be more of a challenge. 

Steeltown Garage is a Hamilton, Ontario–based retailer of premium apparel and specialty coffee. At the start, Steeltown Garage sold graphic tees built around its freewheeling lifestyle brand. As the brand grew, so did its products.

Steeltown Garage now sells a wide range of premium motorcycle-riding gear, grooming products, vintage art, posters, and, of course, coffee. Branding is vital when selling coffee, and Steeltown Garage understands this. Despite all of the products it sells, Steeltown Garage’s collections are harmonized around a brand that resonates with its audience.

 ⭐ Get inspired:  How James Hoffmann Found His Niche and Became the Coffee Expert on YouTube

6. Meal kits

Meal kits are a type of food delivery business offering pre-portioned ingredients and recipes for creating high-quality dishes at home. They’ve grown increasingly popular over the past couple of years, aiming to combine the convenience of fast food with the quality of at-home cooking.

Meal kits can be sold on a subscription-based model , wherein retailers provide customers with a new meal on a recurring basis. Or you might create a collection of meal kits and sell them à la carte. 

• Niching opportunities: Meal kits are a relatively young business, so there’s plenty of room for new brands and a lot of niches for specific foods that remain untapped.
• Shipping perishables: Spoilage might be a bigger concern when it comes to meal kits, as fresh foods can only be stored for a limited time and it might be harder to keep items refrigerated during shipping.

The Dough Bros is a wood-fired pizza restaurant operating out of Galway, Ireland. For customers that can’t make it to the restaurant, The Dough Bros offers ready-made pizza kits that come with all the toppings and sauce to make the brand’s signature slices at home.

When it comes to meal kits, large brands may have more name recognition, but what they don’t have is a specialty. The Dough Bros’ branding works because it takes a beloved pizza, enhances it with the meal-kit model, and immediately sets itself apart from larger brands.

 ⭐ Get inspired: How To Start a Subscription Business: A 2024 Guide

7. Baked goods

Bakeries are one of the oldest types of food businesses. Baked goods have become a staple of holidays and special events, making them popular year round. Perhaps that’s why the baking industry generates more than $99 billion annually . 

Selling baked goods can open a lot of other doors for your brand. You could sell baked goods for specific dietary restrictions, or specialize in something more specific, like bread, cookies, cakes, pastries, or pies⁠.

• High-demand for specialty bakeries: Finding baked goods that cater to specific dietary needs is still a challenge for a lot of customers, meaning there’s a high demand for them and plenty of room for newer brands.
• Time-consuming: Baking can take longer than other types of cooking and on a retail-scale, is often a job for more than one person. You may need to hire more staff than you would for other food businesses. 
• Higher-costs when scaling: Renting commercial baking space and running high-energy ovens can become costly very quickly, so it might take some time before you’re able to scale your business.

Katz Gluten Free specializes in baked goods for a wide range of allergies and dietary restrictions that might be harder to find in a grocery store. Katz’s variety is extensive⁠—selling items such as whole wheat bread, cream-filled cupcakes, and apple fritters.

Despite the selection of products, Katz is laser focused when it comes to its branding. Dietary restrictions can make shopping hard, but Katz stands out as a brand because it does everything in its power to make it easy. Katz’s website even has a special “Shop By Allergy” tab that lets visitors quickly and easily filter out any products they might be allergic to.

 ⭐ Get inspired: How to Write a Bakery Business Plan in 9 Steps

Sauces can be a great product to sell for first-time merchants. Food aficionados are always looking for new tastes to try, so they tend to be more receptive to less familiar brands when it comes to sauces.

On top of this, sauces have a tendency to grow cult followings⁠—think of the popularity of sriracha sauce or the communities built around hot hot sauces. Sauce is versatile. That means if customers grow a taste for yours, they’ll want to try it on everything. 

Sauces are a feature of nearly every cuisine. They’re relatively easy to adapt to any dietary restrictions. They can be savory, sweet, spicy, or all three. 

And sauces don’t just have to be a feature of dinnertime. Dessert sauces like custard, butterscotch, hot fudge, and fruit-flavored sauces are equally popular.

• Customer loyalty: When food-lovers find a taste they like, they tend to stick with it. Repeat purchasers are more common when it comes to sauces, because the product’s versatility makes it adaptable to many dishes.
• Adventurous clientele: New customers are more receptive to unfamiliar brands when it comes to sauces, especially if they have unique branding.
• Getting the right taste: The appeal of sauces is in their uniqueness, but people also tend to be drawn to familiarity when it comes to taste. Striking the right balance of flavors can sometimes be challenging.

Based in Thunder Bay, Ontario, Heartbeat Hot Sauce develops, cooks, bottles, and distributes its own signature line of hot sauces. Heartbeat Hot Sauce offers staples like piri piri and Louisiana-style hot sauce, alongside more unique flavor combinations like pineapple and blueberry habanero. 

The flavors in Heartbeat’s line of hot sauces hit all the right notes, blending familiarity with novelty. The brand also maintains a strong online relationship with its community on Instagram.

 ⭐ Get inspired: How Heatonist Became the World’s Top Hot Sauce Website

9. Prepackaged snacks

Chips, nuts, pretzels, popcorn, granola bars, or maybe a mixture of all of them⁠—prepackaged snack products come in limitless varieties. Prepackaged snacks are a staple of both adventurous outdoor excursions and late-night cravings⁠—and nearly everyone has a fondness for them.

The market for savory snacks in North America is expected to reach $139.4 billion in 2024 , meaning there’s a lot of room for new merchants with a unique product. With a little bit of grit and luck, you could even land your snacks in grocery stores.

• Wide product variety: A large selection of food and flavor possibilities, combined with a uniquely labeled package, make it easier to differentiate your brand from the competition when it comes to prepackaged snacks. 
• Competing with large brands: The snack-food industry does have a lot of established brands, so your biggest challenge will be differentiating your products from your competitors. 

Based in the United Kingdom, The Snaffling Pig sells all kinds of prepackaged snacks, but its signature is its pork crackling⁠—a chip-esque snack made from dried pork meat and seasonings. The brand also sells nuts, pork rinds, chorizo bites, and even beers and ciders, flavored to compliment its snacks.

What brings these elements together is The Snaffling Pig’s branding, which aims to recreate the flavors of casual pub food, drawing on its own nostalgic memories to create a sense of camaraderie with the brand. 

10. Baby food

Every parent wants to give their child the best, most nutritious food there is. Why not cater to this huge market? Baby food is one of the easier things to make and sell and can be a great first-time home-based business .

There’s also growth potential with a baby food business. Doctors recommend different types of foods for babies of different ages⁠—starting with formula for newborns, mashed foods after about six months, and, finally, softer solid foods for toddlers. 

This opens up a lot of opportunities for cross-marketing and creating repeat buyers of those with growing children. With the global baby food market on track to grow to more than $155 billion by 2032 , there’s lots of new customers on the way.

• Repeat purchases: Baby food lends itself well to obtaining repeat customers and building brand loyalty, since trust is so important. 
• Market availability: Right now, there’s a large market for organic baby food and baby food made for various dietary restrictions, giving new merchants the opportunity to carve out a niche.
• Building trust: Parents are very cautious about trying new brands when it comes to food items for babies. Gaining the trust of new parents over brands that have more name recognition will likely be your biggest challenge.

Fragola is a baby food brand based in Innisfil, Ontario. Fragola offers both one-time orders and baby food subscriptions that offer a new combination of flavors each week. 

Fragola’s branding puts a lot of emphasis on nutrition and the freshness of its products. The first page of its order form breaks down the nutritional value of its products, and on-page copy often explores their reasons for selecting certain foods over others.

Fragola understands that it needs to establish trust with its customers right away. Parents are immediately made aware of the care put into selecting the best ingredients, which already helps set it apart from larger brands. 

11. Homemade jams and jellies

Jams and jellies are a great low-cost business to start for entrepreneurs interested in growing their own fresh produce. At-home jam jarring machines are relatively inexpensive, and growing your own ingredients will add a personal touch to your brand that will resonate with customers.

On top of this, farmers markets are a great place to meet potential customers in person. While the volume of customers might be smaller than online, face-to-face sales opportunities tend to provide more value in terms of customer loyalty and word-of-mouth sales.

• Small-brand advantage: When it comes to jams, customers tend to view products from larger brands as being less nutritious and containing more preservatives, which gives an advantage to smaller brands. 
• Time management: Growing produce can take a lot of time and is especially dependent on the changing of the seasons, meaning precise planning will be more important than with other food products. 

Fruits of the Forage is a UK-based retailer of jams, jellies, marmalades, sauces, and other fresh preserves. 

For smaller brands, setting yourself apart from your larger competitors is crucial. That’s why Fruits of the Forage bases its branding around the freshness of its ingredients and the championing of local produce, highlighting what makes the brand different.

12. Organic foods

Organic foods are foods produced using natural fertilizers, as opposed to chemical pesticides. Official standards can vary between organizations and regions, but they all place emphasis on the recycling of resources, ecological balance, and long-term sustainability. 

Organic foods have grown incredibly popular in the past decade as the safety of pesticides has become an important concern for a lot of customers. You could sell raw, organic produce or use organic ingredients in your food products. 

• Fresh branding: Organic products have become especially popular among customers, so the use of organic ingredients can be a positive highlight in your branding. 
• Harder to source: Depending on your product, it may be challenging to source some organically grown ingredients.

13. Wine, beer, and spirits

Socializing over alcoholic beverages is a common pastime. They’re popular year round but still lend themselves well to seasonal promotions, with plenty of opportunities to test out new products. 

Like with jams and jellies, selling wine can give you the opportunity to grow your own fresh ingredients, and wine-tasting events can be a great way to establish meaningful customer relationships. 

With beer, craft breweries (sometimes called microbreweries) have become increasingly popular in the past couple of years, so beer connoisseurs place a lot of value in exclusivity⁠—something that gives smaller brands an advantage.

• Thirst for new products: When it comes to alcoholic beverages, buyers place a higher value on novelty and exclusivity, so they’re more open to trying new products. 
• In-person promotion opportunities: Alcoholic beverages are common at events featuring large gatherings of people, providing in-person opportunities to build relationships with your customers.
• Legal complications: There are a lot of laws governing the sale of alcohol and they can differ greatly between jurisdictions, so you’ll need to spend a lot of time familiarizing yourself with the laws in any location you plan on selling in or shipping to.

Haus is a California-based brand specializing in apéritifs⁠—alcoholic beverages that are rich in flavor, low in alcohol, and meant to be served before a meal. Haus isn’t shy about emphasizing the freshness of its products, using only natural ingredients, like locally sourced fruits, herbs, and botanicals.

Haus also keeps a vibrant community alive via Instagram, where it posts recipes and serving suggestions to keep its audience engaged.

 ⭐ Get inspired: Why a Retail-First Approach Worked for this Booze-Free Brand

6 steps to start a small food business

• Decide what kind of food product you will sell
• Validate your product ideas
• Develop a business plan
• Start building your brand
• Create your online store
• Find and grow your audience

The food business thrives on cross promotion. Any product can be a jumping off point for a more involved brand, but it’s best to start with a singular goal in mind. 

For example, your food truck could double as a catering business. You might sell baby food specifically for babies with certain dietary restrictions. Or, like The Snaffling Pig, you could sell a prepackaged snack alongside a complimentary beverage.

We’ve written a more extensive guide on how to start a food business that’s worth checking out if you want to know the ins and outs of the food industry.

For now, here’s a quick overview:

1. Decide what kind of food product you will sell

Coming up with your first product can be tricky. There are so many options in the food industry, and it’s never easy knowing which product opportunities are the best. But the first question to ask yourself is: Does the idea excite me?

If the answer is no, then scrap it. Your passion for your own food business fuels its growth. No matter how good an idea may be, it won’t thrive if it’s not something you’re interested in. Once you’ve decided on your idea, it’s time to evaluate it.

2. Validate your product ideas

There are a number of ways to validate product ideas , but it’s important in the initial stages to make sure that there’s a potential market for your product. You’re going to be investing a lot of time and effort into your business, and it’s important to know that it has potential. 

Try meeting directly with potential customers, doing taste tests, exploring the community around your product, researching customer pain points and market demands⁠—anything to gain a deeper understanding of the potential for your idea.

3. Develop a business plan

Once you’ve validated your product idea, you’re ready to start crafting your business plan . A business plan is a written document that outlines your business’s products or services, how you’ll earn money, and your financing, staffing, logistics, and other vital details. 

It may sound daunting, but a good business plan is crucial to starting yourself off on the right foot. If you’re looking for a breakdown of time-tested techniques used by successful business owners, make sure to check out our business plan template .

4. Start building your brand

Branding is crucial to any business, but it’s especially important in the highly competitive food industry. Your branding will be what sets you apart from your competitors, so it’s important to craft a consistent visual message that sparks the interest of potential customers.

Check out our guide on how to build a brand for an in-depth breakdown of how to find your target audience, learn about their needs and interests, and give your business a personality that resonates with them.

5. Create your online store

Once you’ve developed your brand, you’re ready to start building your online store . Add your products, create your collections, and customize your theme in a way that harmonizes all the visual elements of your brand.

6. Find and grow your audience

Once your store is set up, it’s time to start bringing in customers. There are a lot of ways to build an audience—such as organic social media content that engages your niche and paid ads that help widen the audience for your content. 

You might consider working with social media influencers. Or maybe your business lends itself well to blog content that would be relevant to your audience. The best marketing strategies can differ based on your branding, audience, product, niche, and a host of other factors specific to your business.

Start a profitable, low-cost food business with Shopify

Food is a constantly evolving industry with a wide variety of products, a huge volume of customers, and endless options for scalability⁠—regardless of your level of experience. That makes it a great business opportunity. 

Few things are more fulfilling than growing a business in an industry that excites you. For foodies and at-home chefs everywhere, starting a food business is a great chance to make money doing what you love.

• 17 Unique Business Ideas for You To Try This Year
• 25 Best Ways to Make Money From Home in 2024
• How to Start a Dropshipping Business- A Complete Playbook for 2024
• How To Source Products To Sell Online
• The 13 Best Dropshipping Suppliers in 2024
• 29 Life-Changing Business Opportunities To Try
• Amazon Dropshipping Guide- How To Dropship on Amazon (2024)
• What Is Affiliate Marketing and How to Get Started
• How To Sell Books Online After Opening Your Bookstore
• What Makes a Great Business Idea?

Best food business ideas FAQ

Which food business is most profitable.

Any food business can have a high profit margin, but if you’re looking for a low-cost, low-risk food business idea with no overhead, check out our dropshipping guide. Dropshipping is a business model that allows entrepreneurs to start an online business and sell products while working with a third party that manufactures, stores, and ships your items directly to your customers.

What is the best food business to start?

There’s no best business for everyone, but on an individual level, it’s best to start a food business you’re passionate about—even if you might not have a high level of experience. New skills can be learned and experience will come with time, but a founder’s passion for their business is crucial to success. Pick the type of business that excites you the most.

What food can I sell to make money?

Any food can make money, but if you’re unsure if your idea has legs, it’s best to validate your product ideas by meeting directly with potential customers, addressing their pain points, and researching the audience around your product to see if there’s potential.

What’s the bestselling food?

Different foods sell for different reasons, but the bestselling ones usually either address a common pain point (such as Katz Gluten Free, in the above example) or appeal to customers by combining familiar favorites with an intriguing novelty (such as Sugar + Spoon’s cookie dough cones).

Keep up with the latest from Shopify

Get free ecommerce tips, inspiration, and resources delivered directly to your inbox.

By entering your email, you agree to receive marketing emails from Shopify.

popular posts

The most intuitive, powerful

Shopify yet

Shopify Editions Summer ’24

Subscribe to our blog and get free ecommerce tips, inspiration, and resources delivered directly to your inbox.

Unsubscribe anytime. By entering your email, you agree to receive marketing emails from Shopify.

Latest from Shopify

Jul 1, 2024

Jun 30, 2024

Jun 28, 2024

Learn on the go. Try Shopify for free, and explore all the tools you need to start, run, and grow your business.

Try Shopify for free, no credit card required.

Sample Food Business Plan

Food business plan sample.

With the high deficit in food/restaurants to serve a growing urban population, there is great potential for profitability in starting a food /restaurant business. But this business would not just succeed automatically when entered into without any form of planning.

It requires careful planning and organization to enable it succeed.

Hence, the development of a viable food business plan would do much in guiding the business to profitability and stability.

Need to write a plan for your venture? Download a FREE Business Plan PDF Sample to develop a template for your own startup.

Read: List of Food Business Name Suggestions

It is in the light of this that this food business plan sample has been developed to guide intending investors interested in this sector to on how to carefully write their business plans following the procedures listed in this article.

This is how a food business plan sample should look like;

SAMPLE FOOD BUSINESS PLANS:

• Juice bar business plan
• Ice cream factory business plan
• Hot dog cart business plan
• Cupcake shop business plan
• Coffee shop business plan
• Catering business plan
• Pizza shop business plan
• Liquor store business plan
• Microbrewery business plan
• Restaurant business plan
• Cooking class business plan
• Food concession stand business plan
• Food truck business plan
• Food cart business plan
• Milk distribution business plan
• Frozen food business plan
• Food kiosk business plan
• Fast food business plan
• Street food business plan
• Executive Summary
• Market Analysis/Trends
• Target Market
• Competitive Advantage
• Sales and Marketing Strategy
• Pricing Strategy
• Financial Projection
• Payment Options
• Publicity and Advertising Strategy
• Sustainability and Expansion Strategy

EXECUTIVE SUMMARY Providing quality and hygienic restaurant services to our underserved clients, and communities, Food Haven restaurant LLC provides round the clock restaurant services to its esteemed clients around the Washington DC area, with plans of expanding nationwide. This is based on the understanding that people have different needs and have their varying schedules spread round the clock.

To this end, because the body needs some replenishment of energy after a hectic day’s work, Food Haven restaurant comes to the rescue as it will be providing comprehensive care services to the food needs of the and by extension, the society.

Among the restaurant services to be provided by Food Haven are Mexican dishes, Intercontinental dishes, among other dishes served at our restaurants

MARKET ANALYSIS/TRENDS

Market analysis carried out by Food Haven restaurants have discovered that apart from the desire to eat good food to quench their hunger, there are those clients who’s interest in not to satisfy hunger. In fact, they are not necessarily hungry but are just out to satisfy their curiosity by sampling dishes from other parts of the world. For example, clients who are not Indians might want to have a taste of Indian menu.

This might be because they learnt about it from friends or saw it somewhere such as in a TV program or the internet and want to have a try because they thought it might taste good. Food Haven seeks to provide these services through the hiring of capable hands skilled in a wide array of restaurant services.

OUR TARGET MARKET

Due to the fact that food is one of the basic requirements needed for survival, Food Haven LLC seeks to make these abundantly available in different variants.

However Food Haven restaurants LLC has a certain category of people that makes up its target market and these include visiting tourists, neighbouring businesses, families, and corporate bodies among several other category of targeted clientele.

COMPETITIVE ADVANTAGE

In a market full of innovations and ingenious business ideas, we plan on not being left out of this great business opportunity as we will be providing services that will ensure that we capture a good share of the food/restaurant market.

This we try to achieve through going a step further to make home and office deliveries and also the provision of other outdoor catering services especially at the request of our clients.

SALES AND MARKETING STRATEGY

Food Haven LLC will be adopting flexible marketing methodologies to ensure it stays afloat and catches up with current market innovations in the food industry. Because the industry is constantly changing, coupled with the change in client preferences, we intend adopting a sales and marketing strategy that will capture these areas of choice fluctuations.

Some of the sales and marketing strategies we will be adopting include direct marketing and online marketing to showcase our rich services to potential clients. Also, fliers and banners will be printed, distributed, advertising our services to the general public.

PRICING STRATEGY

The pricing strategy adopted by Food Haven LLC intends to be pocket and customer friendly.

Although certain aspects of our services such as intercontinental dishes are quite expensive as compared with the daily foods being consumed by most Americans, we at Food Haven intend striking a balance between profitability and client satisfaction. Compared to other restaurants offering similar services, our pricing regime will be among the friendliest.

FINANCIAL PROJECTION

The financial projection (profits) envisaged by Food Haven LLC within the next three years includes the following brief representations below;

– First Year $150,000 – Second Year $300,000 – Third Year $770,000

PAYMENT OPTIONS

Food Haven LLC seeks to provide a wide variety of payment options aimed at creating ease in the payment of bills by our esteemed customers. These include almost all the payment platforms such as through cheques, mobile payments, POS options, and of course payment through cash.

However, we seem to add other payment options as soon as they are available to reduce the stress on our clients, as they are most likely to return if they are satisfied with our services.

PUBLICITY AND ADVERTISING STRATEGY

The advert and publicity strategy to be used by Food Haven LLC includes the deployment of ICT tools such as the internet to make our presence felt.

Also, fliers, banners and other advert strategies will be used to showcase our services. In addition, we will be using the local radio in passing across knowledge of our services.

SUSTAINABILITY AND EXPANSION STRATEGY

Food Haven LLC plans to expand from its current location in Washington DC to 50 outlets within this region within the next 6 years. Our long term expansion strategy is to spread our tentacles across the United States with a target of hitting the 200 mark in the number of outlets spread across the United States of America.

This is an example of a food business plan sample  and intends to shed light on what a food business plan should contain.

Leave a Comment Cancel reply

Simple Business Plan Template (2024)

Updated: May 4, 2024, 4:37pm

Table of Contents

Why business plans are vital, get your free simple business plan template, how to write an effective business plan in 6 steps, frequently asked questions.

While taking many forms and serving many purposes, they all have one thing in common: business plans help you establish your goals and define the means for achieving them. Our simple business plan template covers everything you need to consider when launching a side gig, solo operation or small business. By following this step-by-step process, you might even uncover a few alternate routes to success.

Featured Partners

ZenBusiness

$0 + State Fees

Varies By State & Package

On ZenBusiness' Website

On LegalZoom's Website

Northwest Registered Agent

$39 + State Fees

On Northwest Registered Agent's Website

$0 + State Fee

On Formations' Website

Whether you’re a first-time solopreneur or a seasoned business owner, the planning process challenges you to examine the costs and tasks involved in bringing a product or service to market. The process can also help you spot new income opportunities and hone in on the most profitable business models.

Though vital, business planning doesn’t have to be a chore. Business plans for lean startups and solopreneurs can simply outline the business concept, sales proposition, target customers and sketch out a plan of action to bring the product or service to market. However, if you’re seeking startup funding or partnership opportunities, you’ll need a write a business plan that details market research, operating costs and revenue forecasting. Whichever startup category you fall into, if you’re at square one, our simple business plan template will point you down the right path.

Copy our free simple business plan template so you can fill in the blanks as we explore each element of your business plan. Need help getting your ideas flowing? You’ll also find several startup scenario examples below.

Download free template as .docx

Whether you need a quick-launch overview or an in-depth plan for investors, any business plan should cover the six key elements outlined in our free template and explained below. The main difference in starting a small business versus an investor-funded business is the market research and operational and financial details needed to support the concept.

1. Your Mission or Vision

Start by declaring a “dream statement” for your business. You can call this your executive summary, vision statement or mission. Whatever the name, the first part of your business plan summarizes your idea by answering five questions. Keep it brief, such as an elevator pitch. You’ll expand these answers in the following sections of the simple business plan template.

• What does your business do? Are you selling products, services, information or a combination?
• Where does this happen? Will you conduct business online, in-store, via mobile means or in a specific location or environment?
• Who does your business benefit? Who is your target market and ideal customer for your concept?
• Why would potential customers care? What would make your ideal customers take notice of your business?
• How do your products and/or services outshine the competition? What would make your ideal customers choose you over a competitor?

These answers come easily if you have a solid concept for your business, but don’t worry if you get stuck. Use the rest of your plan template to brainstorm ideas and tactics. You’ll quickly find these answers and possibly new directions as you explore your ideas and options.

2. Offer and Value Proposition

This is where you detail your offer, such as selling products, providing services or both, and why anyone would care. That’s the value proposition. Specifically, you’ll expand on your answers to the first and fourth bullets from your mission/vision.

As you complete this section, you might find that exploring value propositions uncovers marketable business opportunities that you hadn’t yet considered. So spend some time brainstorming the possibilities in this section.

For example, a cottage baker startup specializing in gluten-free or keto-friendly products might be a value proposition that certain audiences care deeply about. Plus, you could expand on that value proposition by offering wedding and other special-occasion cakes that incorporate gluten-free, keto-friendly and traditional cake elements that all guests can enjoy.

3. Audience and Ideal Customer

Here is where you explore bullet point number three, who your business will benefit. Identifying your ideal customer and exploring a broader audience for your goods or services is essential in defining your sales and marketing strategies, plus it helps fine-tune what you offer.

There are many ways to research potential audiences, but a shortcut is to simply identify a problem that people have that your product or service can solve. If you start from the position of being a problem solver, it’s easy to define your audience and describe the wants and needs of your ideal customer for marketing efforts.

Using the cottage baker startup example, a problem people might have is finding fresh-baked gluten-free or keto-friendly sweets. Examining the wants and needs of these people might reveal a target audience that is health-conscious or possibly dealing with health issues and willing to spend more for hard-to-find items.

However, it’s essential to have a customer base that can support your business. You can be too specialized. For example, our baker startup can attract a broader audience and boost revenue by offering a wider selection of traditional baked goods alongside its gluten-free and keto-focused specialties.

4. Revenue Streams, Sales Channels and Marketing

Thanks to our internet-driven economy, startups have many revenue opportunities and can connect with target audiences through various channels. Revenue streams and sales channels also serve as marketing vehicles, so you can cover all three in this section.

Revenue Streams

Revenue streams are the many ways you can make money in your business. In your plan template, list how you’ll make money upon launch, plus include ideas for future expansion. The income possibilities just might surprise you.

For example, our cottage baker startup might consider these revenue streams:

• Product sales : Online, pop-up shops , wholesale and (future) in-store sales
• Affiliate income : Monetize blog and social media posts with affiliate links
• Advertising income : Reserve website space for advertising
• E-book sales : (future) Publish recipe e-books targeting gluten-free and keto-friendly dessert niches
• Video income : (future) Monetize a YouTube channel featuring how-to videos for the gluten-free and keto-friendly dessert niches
• Webinars and online classes : (future) Monetize coaching-style webinars and online classes covering specialty baking tips and techniques
• Members-only content : (future) Monetize a members-only section of the website for specialty content to complement webinars and online classes
• Franchise : (future) Monetize a specialty cottage bakery concept and sell to franchise entrepreneurs

Sales Channels

Sales channels put your revenue streams into action. This section also answers the “where will this happen” question in the second bullet of your vision.

The product sales channels for our cottage bakery example can include:

• Mobile point-of-sale (POS) : A mobile platform such as Shopify or Square POS for managing in-person sales at local farmers’ markets, fairs and festivals
• E-commerce platform : An online store such as Shopify, Square or WooCommerce for online retail sales and wholesale sales orders
• Social media channels : Facebook, Instagram and Pinterest shoppable posts and pins for online sales via social media channels
• Brick-and-mortar location : For in-store sales , once the business has grown to a point that it can support a physical location

Channels that support other income streams might include:

• Affiliate income : Blog section on the e-commerce website and affiliate partner accounts
• Advertising income : Reserved advertising spaces on the e-commerce website
• E-book sales : Amazon e-book sales via Amazon Kindle Direct Publishing
• Video income : YouTube channel with ad monetization
• Webinars and online classes : Online class and webinar platforms that support member accounts, recordings and playback
• Members-only content : Password-protected website content using membership apps such as MemberPress

Nowadays, the line between marketing and sales channels is blurred. Social media outlets, e-books, websites, blogs and videos serve as both marketing tools and income opportunities. Since most are free and those with advertising options are extremely economical, these are ideal marketing outlets for lean startups.

However, many businesses still find value in traditional advertising such as local radio, television, direct mail, newspapers and magazines. You can include these advertising costs in your simple business plan template to help build a marketing plan and budget.

5. Structure, Suppliers and Operations

This section of your simple business plan template explores how to structure and operate your business. Details include the type of business organization your startup will take, roles and responsibilities, supplier logistics and day-to-day operations. Also, include any certifications or permits needed to launch your enterprise in this section.

Our cottage baker example might use a structure and startup plan such as this:

• Business structure : Sole proprietorship with a “doing business as” (DBA) .
• Permits and certifications : County-issued food handling permit and state cottage food certification for home-based food production. Option, check into certified commercial kitchen rentals.
• Roles and responsibilities : Solopreneur, all roles and responsibilities with the owner.
• Supply chain : Bulk ingredients and food packaging via Sam’s Club, Costco, Amazon Prime with annual membership costs. Uline for shipping supplies; no membership needed.
• Day-to-day operations : Source ingredients and bake three days per week to fulfill local and online orders. Reserve time for specialty sales, wholesale partner orders and market events as needed. Ship online orders on alternating days. Update website and create marketing and affiliate blog posts on non-shipping days.

Start A Limited Liability Company Online Today with ZenBusiness

Click to get started.

6. Financial Forecasts

Your final task is to list forecasted business startup and ongoing costs and profit projections in your simple business plan template. Thanks to free business tools such as Square and free marketing on social media, lean startups can launch with few upfront costs. In many cases, cost of goods, shipping and packaging, business permits and printing for business cards are your only out-of-pocket expenses.

Cost Forecast

Our cottage baker’s forecasted lean startup costs might include:

Gross Profit Projections

This helps you determine the retail prices and sales volume required to keep your business running and, hopefully, earn income for yourself. Use product research to spot target retail prices for your goods, then subtract your cost of goods, such as hourly rate, raw goods and supplier costs. The total amount is your gross profit per item or service.

Here are some examples of projected gross profits for our cottage baker:

Bottom Line

Putting careful thought and detail in a business plan is always beneficial, but don’t get so bogged down in planning that you never hit the start button to launch your business . Also, remember that business plans aren’t set in stone. Markets, audiences and technologies change, and so will your goals and means of achieving them. Think of your business plan as a living document and regularly revisit, expand and restructure it as market opportunities and business growth demand.

Is there a template for a business plan?

You can copy our free business plan template and fill in the blanks or customize it in Google Docs, Microsoft Word or another word processing app. This free business plan template includes the six key elements that any entrepreneur needs to consider when launching a new business.

What does a simple business plan include?

A simple business plan is a one- to two-page overview covering six key elements that any budding entrepreneur needs to consider when launching a startup. These include your vision or mission, product or service offering, target audience, revenue streams and sales channels, structure and operations, and financial forecasts.

How can I create a free business plan template?

Start with our free business plan template that covers the six essential elements of a startup. Once downloaded, you can edit this document in Google Docs or another word processing app and add new sections or subsections to your plan template to meet your specific business plan needs.

What basic items should be included in a business plan?

When writing out a business plan, you want to make sure that you cover everything related to your concept for the business,  an analysis of the industry―including potential customers and an overview of the market for your goods or services―how you plan to execute your vision for the business, how you plan to grow the business if it becomes successful and all financial data around the business, including current cash on hand, potential investors and budget plans for the next few years.

• Best LLC Services
• Best Registered Agent Services
• Best Trademark Registration Services
• Top LegalZoom Competitors
• Best Business Loans
• Best Business Plan Software
• ZenBusiness Review
• LegalZoom LLC Review
• Northwest Registered Agent Review
• Rocket Lawyer Review
• Inc. Authority Review
• Rocket Lawyer vs. LegalZoom
• Bizee Review (Formerly Incfile)
• Swyft Filings Review
• Harbor Compliance Review
• Sole Proprietorship vs. LLC
• LLC vs. Corporation
• LLC vs. S Corp
• LLP vs. LLC
• DBA vs. LLC
• LegalZoom vs. Incfile
• LegalZoom vs. ZenBusiness
• LegalZoom vs. Rocket Lawyer
• ZenBusiness vs. Incfile
• How To Start A Business
• How to Set Up an LLC
• How to Get a Business License
• LLC Operating Agreement Template
• 501(c)(3) Application Guide
• What is a Business License?
• What is an LLC?
• What is an S Corp?
• What is a C Corp?
• What is a DBA?
• What is a Sole Proprietorship?
• What is a Registered Agent?
• How to Dissolve an LLC
• How to File a DBA
• What Are Articles Of Incorporation?
• Types Of Business Ownership

Next Up In Company Formation

• Best Online Legal Services
• How To Write A Business Plan
• Member-Managed LLC Vs. Manager-Managed LLC
• Starting An S-Corp
• LLC Vs. C-Corp
• How Much Does It Cost To Start An LLC?

Best West Virginia Registered Agent Services Of 2024

Best Vermont Registered Agent Services Of 2024

Best Rhode Island Registered Agent Services Of 2024

Best Wisconsin Registered Agent Services Of 2024

Best South Dakota Registered Agent Services Of 2024

B2B Marketing In 2024: The Ultimate Guide

Krista Fabregas is a seasoned eCommerce and online content pro sharing more than 20 years of hands-on know-how with those looking to launch and grow tech-forward businesses. Her expertise includes eCommerce startups and growth, SMB operations and logistics, website platforms, payment systems, side-gig and affiliate income, and multichannel marketing. Krista holds a bachelor's degree in English from The University of Texas at Austin and held senior positions at NASA, a Fortune 100 company, and several online startups.

How to Write a Business Plan: Your Step-by-Step Guide

So, you’ve got an idea and you want to start a business —great! Before you do anything else, like seek funding or build out a team, you'll need to know how to write a business plan. This plan will serve as the foundation of your company while also giving investors and future employees a clear idea of your purpose.

Below, Lauren Cobello, Founder and CEO of Leverage with Media PR , gives her best advice on how to make a business plan for your company.

Build your dream business with the help of a high-paying job—browse open jobs on The Muse »

What is a business plan, and when do you need one?

According to Cobello, a business plan is a document that contains the mission of the business and a brief overview of it, as well as the objectives, strategies, and financial plans of the founder. A business plan comes into play very early on in the process of starting a company—more or less before you do anything else.

“You should start a company with a business plan in mind—especially if you plan to get funding for the company,” Cobello says. “You’re going to need it.”

Whether that funding comes from a loan, an investor, or crowdsourcing, a business plan is imperative to secure the capital, says the U.S. Small Business Administration . Anyone who’s considering giving you money is going to want to review your business plan before doing so. That means before you head into any meeting, make sure you have physical copies of your business plan to share.

Different types of business plans

The four main types of business plans are:

Startup Business Plans

Internal business plans, strategic business plans, one-page business plans.

Let's break down each one:

If you're wondering how to write a business plan for a startup, Cobello has advice for you. Startup business plans are the most common type, she says, and they are a critical tool for new business ventures that want funding. A startup is defined as a company that’s in its first stages of operations, founded by an entrepreneur who has a product or service idea.

Most startups begin with very little money, so they need a strong business plan to convince family, friends, banks, and/or venture capitalists to invest in the new company.

Internal business plans “are for internal use only,” says Cobello. This kind of document is not public-facing, only company-facing, and it contains an outline of the company’s business strategy, financial goals and budgets, and performance data.

Internal business plans aren’t used to secure funding, but rather to set goals and get everyone working there tracking towards them.

As the name implies, strategic business plans are geared more towards strategy and they include an assessment of the current business landscape, notes Jérôme Côté, a Business Advisor at BDC Advisory Services .

Unlike a traditional business plan, Cobello adds, strategic plans include a SWOT analysis (which stands for strengths, weaknesses, opportunities, and threats) and an in-depth action plan for the next six to 12 months. Strategic plans are action-based and take into account the state of the company and the industry in which it exists.

Although a typical business plan falls between 15 to 30 pages, some companies opt for the much shorter One-Page Business Plan. A one-page business plan is a simplified version of the larger business plan, and it focuses on the problem your product or service is solving, the solution (your product), and your business model (how you’ll make money).

A one-page plan is hyper-direct and easy to read, making it an effective tool for businesses of all sizes, at any stage.

How to create a business plan in 7 steps

Every business plan is different, and the steps you take to complete yours will depend on what type and format you choose. That said, if you need a place to start and appreciate a roadmap, here’s what Cobello recommends:

1. Conduct your research

Before writing your business plan, you’ll want to do a thorough investigation of what’s out there. Who will be the competitors for your product or service? Who is included in the target market? What industry trends are you capitalizing on, or rebuking? You want to figure out where you sit in the market and what your company’s value propositions are. What makes you different—and better?

2. Define your purpose for the business plan

The purpose of your business plan will determine which kind of plan you choose to create. Are you trying to drum up funding, or get the company employees focused on specific goals? (For the former, you’d want a startup business plan, while an internal plan would satisfy the latter.) Also, consider your audience. An investment firm that sees hundreds of potential business plans a day may prefer to see a one-pager upfront and, if they’re interested, a longer plan later.

3. Write your company description

Every business plan needs a company description—aka a summary of the company’s purpose, what they do/offer, and what makes it unique. Company descriptions should be clear and concise, avoiding the use of jargon, Cobello says. Ideally, descriptions should be a few paragraphs at most.

4. Explain and show how the company will make money

A business plan should be centered around the company’s goals, and it should clearly explain how the company will generate revenue. To do this, Cobello recommends using actual numbers and details, as opposed to just projections.

For instance, if the company is already making money, show how much and at what cost (e.g. what was the net profit). If it hasn’t generated revenue yet, outline the plan for how it will—including what the product/service will cost to produce and how much it will cost the consumer.

5. Outline your marketing strategy

How will you promote the business? Through what channels will you be promoting it? How are you going to reach and appeal to your target market? The more specific and thorough you can be with your plans here, the better, Cobello says.

6. Explain how you’ll spend your funding

What will you do with the money you raise? What are the first steps you plan to take? As a founder, you want to instill confidence in your investors and show them that the instant you receive their money, you’ll be taking smart actions that grow the company.

7. Include supporting documents

Creating a business plan is in some ways akin to building a legal case, but for your business. “You want to tell a story, and to be as thorough as possible, while keeping your plan succinct, clear, interesting, and visually appealing,” Cobello says. “Supporting documents could include financial projects, a competitive analysis of the market you’re entering into, and even any licenses, patents, or permits you’ve secured.”

A business plan is an individualized document—it’s ultimately up to you what information to include and what story you tell. But above all, Cobello says, your business plan should have a clear focus and goal in mind, because everything else will build off this cornerstone.

“Many people don’t realize how important business plans are for the health of their company,” she says. “Set aside time to make this a priority for your business, and make sure to keep it updated as you grow.”

Tasty and Hasty: How To Win With A Meal Prep Business

• Start with a solid meal prep business plan that sets clear goals.
• Fast, reliable delivery is key to keeping food fresh and customers happy.
• Set up your systems for smooth and quick meal prep .
• Use the internet and social media to attract and keep customers.
• Be open to new trends in food, ecommerce and technology

When you consider the world in 2024, starting a meal prep business could be the smartest business idea you’ve ever had. So many people work long hours, they’re stressed out, and they’ve lost touch with the idea of home cooking with fresh ingredients. 

They want delicious, healthy home-style food, but they have no idea where to start. 

These are your potential customers and they’re a gold mine. It’s no surprise that demand for prepared meals, either frozen or ready-to-eat, is booming around the world. 

According to the FitMenCook blog: 

“The meal prep industry shows no signs of slowing, and with projected growth, for years to come, it’s a great market to jump into if you’re considering starting a business.” 

The numbers back this up. Meal prep businesses in the USA are projected to show annual revenue around $15.1 billion in 2024 , with a compound annual growth rate (CAGR) of 9.3% from 2020 to 2027. 

But a passion for food and cooking is not enough to start a successful meal prep business. Your killer lasagna recipe can only get you so far when it comes to running your own business and delivering cost-effective, delicious meals across town! 

We’re here to help you take the first steps towards making your food business dream come true. Let’s go!

What kind of meal prep business do you want to start?

This is your first decision, and it’s a critical one. A lot depends on what type of business you want to start. There are two main options:

1. Ready-made meals

This involves preparing complete meals in your own commercial kitchen , then delivering them directly to customers. Some things to consider with this model are:

• Will you deliver meals ready to eat (like a restaurant) or frozen/chilled so they can be eaten later? This will have a big impact on your delivery costs — it costs the same to deliver a week's worth of frozen meals as it does to deliver just one ready-to-eat meal.  
• How big will your menu be ? The more dishes you offer, the more ingredients you need to keep on hand and the longer it will take to create each dish. 

Bowlz is a good example: They deliver ready-to-eat lunches around Zurich, and keep their menu small and focussed so that they can deliver fresh, fast, and cost-effectively.

2. Meal kits

Meal kit delivery means your customers receive a package containing all the pre-prepped ingredients they need to make their own meal at home , along with a recipe card. This is a popular option for busy people who love the idea of having someone else take care of their meal planning and basic prep, so they can just show up and cook. It’s also great for foodies who like to try out new things. 

Some things to consider with this model:

• Recipe development is critical for a meal kit business. You’ll want to offer your customers a good selection each week, and each recipe will need extensive testing to be sure it’s easy to follow. 
• Meal kit delivery is perfect for a subscription model , where people sign up to receive a number of kits each week. It’s convenient for customers, and offers predictable, reliable revenue for the business. 
• It creates opportunities to experiment with low-cost, sustainable and reusable packaging . If you’re delivering to the same customers every week, you can easily collect their old cooler while dropping off the new one. 

Vancouver-based Fresh Prep , for example, delivers all its kits in reusable coolers , so there are no cardboard boxes. It’s also developed a zero waste kit to cut out single-use plastics as much as possible. 

There’s an article by NerdWallet which suggests meal prep workshops as a third option. It might be a good addition to a meal prep business — you could offer in-person workshops as an extra, or do online workshops for very new and inexperienced cooks. This is a very difficult model to scale, though, so won’t discuss this option in much detail.  

Now that you’ve decided what kind of meal prep business you want to focus on, it’s time to take the next step — developing a business plan. 

Developing your business plan

Every startup needs a solid business plan , and your meal prep business is no exception. A well thought out business plan will force you to think strategically and find a model that works. It’s also the first step to finding funding. 

Here’s how to set about creating a business plan that will set you up for success. 

1. Do your market research

You need solid facts to work with. Answer these questions to get started:

• What are the demographics of your area? Think about age, family structures, income levels, and lifestyles.
• Is your ideal customer base predominantly male or female ? How will that affect your branding? 
• Are there any dietary restrictions or preferences that are common in your area? 
• What ingredients are readily available to you? 
• What niches are under-served in your area? Are there enough options for people who need their meals to be vegetarian, vegan, halal, low-carb, gluten-free, allergen-free, or low-calorie?

The deeper you go with this kind of research, the greater your chances of success will be. The key is to understand your customers’ pain points and develop personas that capture your market. Here are some examples of personas:

• Ashley is a competitive athlete who understands the importance of sports nutrition . She wants to eat clean and healthy, but she doesn’t like cooking. She wants a meal plan she can trust, so the right meals for her needs appear like clockwork. 
• Emma is a busy working parent who wants to offer healthy, home-cooked meals . But she doesn’t have a lot of time to plan menus and shop for ingredients, so she wants someone else to take that responsibility off her hands. 
• Matt is a curious vegetarian looking for ideas and inspiration . He wants to try new recipe ideas, but without spending a lot on fancy ingredients he might never use again. 
• Justin is working on a weight loss program and needs delicious low-calorie meals that will meet all his nutritional needs and help him avoid cravings. 

All of these are great niches to occupy — you just need to find the one you can feel passionate about, that also meets a real local need. If you can gear your business model towards solving a client's problems then you’re probably on the right track. 

2. Research your competitors

Once you understand your customers, take a long, hard look at all of your competitors. Don’t stop with the big names like Blue Apron and HelloFresh — find out what small, local meal prep businesses are doing in your area. Sample their service, look for the gaps, and try to find an underserved niche you can own. Your chances of success increase dramatically if you can find a niche that you can dominate. 

3. Create a marketing plan

Once you understand your customers and your niche, craft your USP (unique selling proposition). What is going to make you stand out from the crowd?  Whatever it is, you need to find an edge, own it and make sure you can deliver on what you promise. Take your time . Remember you only get one shot to make a good first impression on your target audience.  Some questions to consider:

• What pricing strategy will you choose? Would it make more sense to offer a monthly or weekly subscription, or let customers pay as they go? 
• Who can you partner with in the area to have maximum impact? Perhaps you can test out your offering at a local gym or office park

4. Build your legal and administrative foundations

Every startup needs to get their legal basics in place. As a small business owner you need to decide:

• What kind of business entity to create: Will you operate as a sole proprietorship, a partnership, or register a limited liability company? Business structure is a decision that has big implications, so get advice from the Small Business Administration (if you’re in the USA), or your local equivalent. 
• What permits and licenses you will need. There’s more to it than a business license — if you’re in the food industry there are extra health and safety considerations. You may need a food handlers licence or certificate, a catering license or other health department permits. Don’t take chances with food service safety.  
• What business insurance should you get? Again, this depends on the laws in your state, province or country. A good small business advisor or insurance broker will be able to help you here. 

Other important steps every entrepreneur needs to take:

• Choose and register your business name.
• Find an accountant who understands small businesses. Ask your friends, family, colleagues and mentors for referrals. 

5. Choose your delivery model

Delivery is often overlooked when people begin their meal prep business, but it will be one of your biggest costs so it’s critical to your success. Some considerations:

• Figure out your delivery areas — how far are you willing to travel?
• Will you handle deliveries in-house or outsource ?
• What kind of delivery schedule will you run — on demand or scheduled ?

There’s more about how to streamline your food delivery process, including the importance of route optimization , in the section on scaling your business further down in this article.

6. Do your financial homework

The final part of your business plan is always the money , (honey). 

First of all, what are your startup costs likely to be? Consider:

• Can you work from home, or do you need a commercial kitchen ? If the latter, do you need to set up something new or can you rent, or buy used equipment?
• Will you buy or lease delivery vehicles ?
• Where will you source ingredients , and how will you control the cost?
• How many employees will you need?
• What other operating costs do you need to plan for?

We highly recommend working with a small business adviser or accountant to help with your financial planning. Don’t be afraid to ask silly questions — this can be a steep learning curve, but the better you understand your financials, the higher your chances of success. 

💡 Check out our article on writing a business plan for a delivery service for more details, and a free template to help you get started. 

A 5-step meal prep marketing plan that works 

Like most businesses in the digital economy, your meal prep business will live or die on the quality of your marketing strategy . Building a strong online presence is patient work that really pays off when you get it right. It doesn’t have to cost a lot and can help you build up exactly the kind of customer base you need.

Here are five steps to building a marketing machine that will consistently bring in new business:

1. Website development

Your website should turn visitors into customers by clearly showing why your meal prep service is the best choice:.

• Create a user-friendly website that shows off your meals with great photos. 
• Make sure it's easy to order online and works well on phones. 
• Include important info like what's in your meals and where you deliver.

Luckily you don’t have to build everything from scratch. There are plenty of e-commerce site building tools that include shopfronts, ordering and payment tools. Check out our review of the best 11 platforms for small businesses for more details. 

2. Search engine optimization (SEO)

SEO helps people find your service on Google and other search engines. It can appear very scary and technical at first, but don’t let the buzzwords fool you! Read up on the basics , and then start by following some simple ground rules:

• Research keywords people use when looking for meal services and use them on your site (in moderation). Ubersuggest , Ahrefs and Semrush are three good tools you can use for this.
• Get good reviews on Google and Yelp . Ask friends and family to help out at the start, then encourage returning customers to leave reviews. 
• Keep your website updated with new content , like recipes or health tips. 

3. Social media 

Use social media to connect with customers . Depending on your audience, there are lots of ways:

• Post photos of your meals on Instagram — and ask customers to share pics of their own meals. 
• Share tips and ask for feedback on Facebook . Respond quickly to comments and messages. 
• Talk about your business journey and share pics of what goes on behind the scenes.

Used well, social media lets you build relationships with customers, turning them into fans who recommend your service.

4. Email marketing

Send emails that keep customers coming back :

• Share your weekly menu and make it easy to order. 
• Send helpful tips and customer stories, not just ads.
• Use birthdays or milestones to offer special deals .  

Monitor how many people open and click your emails to make them better over time.

5. Referral and loyalty programs

Reward customers for spreading the word. Give them discounts when they bring in new customers. For loyal customers, offer points for each order that add up to free meals. Surprise them with perks like free delivery. These programs keep customers ordering from you and help bring in new business.

Scaling a meal prep business

Chances are you’re going to start off small in your home kitchen while you figure everything out. That makes perfect sense. Costs are low, it fits into your lifestyle, and you know where everything is (and if it works). It won’t take long before you get a real sense of whether this is going to work or not. 

But as you grow, so will the demands on your workspace. Here are some things to plan for.

From home to a commercial kitchen

At some point, your meal prep business is going to need a commercial kitchen and a dedicated staff if it’s going to be sustainable. 

What should you be looking for?

• A good location is crucial—look for a central, easy-to-reach place with plenty of parking and space to grow. Good air flow, natural light, and being close to your suppliers are all big advantages. 
• The right equipment will make everything easier. Invest in commercial fridges, large ovens, and prep stations with built-in coolers. You  don’t have to buy new – good used equipment can be excellent value. Don't cut corners on equipment, though; you'll need it to handle lots of orders. 

But having the right tools is just the start; how you use them matters most. Set up your kitchen with clear areas for prepping, cooking, packaging, and sending out orders. Create a smooth, one-way flow from raw ingredients to finished, healthy meals, and make sure everything has its designated spot. 

Building a team

Whether you’re flying solo or working with a friend, most people start out with the owner(s) doing everything. You set the standard, you learn every aspect of the business and figure out what works and what’s not worth doing. 

But eventually, if this is working, you’re going to need to hire employees . It’s important to find staff who are passionate and work well under pressure. Look for experience, but don’t ignore those who are eager to learn and enthusiastic. Good communication is key in a fast-paced, busy kitchen. Make sure you hold regular team meetings to keep everyone on the same page and be open to new ideas. 

By focusing on a smart layout, reliable equipment, a streamlined workflow, and a strong team, you're setting up your kitchen for success. It's not just about cooking; it's about creating a system that delivers tasty meals quickly and consistently . 

Streamlining your delivery process

Your food delivery system is the lifeline between your kitchen and your customers' tables. 

• Offer a range of delivery options , from scheduled weekly drop-offs to on-demand service for those last-minute cravings. 
• Consider implementing a s ubscription model with customizable delivery frequencies, allowing customers to adapt the service to their changing lifestyles. 
• Explore the possibility of strategic pickup points .

If you’re not handling your deliveries in-house, then partnering with reliable delivery service s is crucial; find a provider with a track record of punctuality and care in handling food orders. These partnerships should feel like extensions of your own team, they share your commitment to customer satisfaction. 

When evaluating potential partners, prioritize those offering real-time tracking, temperature-controlled vehicles, and comprehensive insurance coverage.

Route optimization is the key to efficient delivery

The secret weapon of successful food delivery companies? Route optimization to lower the cost of each delivery and ensure a five-star customer experience, with fast turnaround time and live tracking. 

For example, Greenhouse Juice uses Routific to optimize their delivery routes so they can get their fresh-pressed organic juices to customers as fast and fresh as possible. Their logistics manager Brian Zaffuto says:

“Depending on the time they order, there are some instances where customers get their orders even faster than Amazon Prime.”

Packaging solutions for safe and efficient delivery

Getting your packaging right is another crucial factor. Not only should it be well-branded so that people recognize where the food is from, but it needs to be robust enough to protect the food in transit, able to keep it warm, and made from sustainable materials. 

Packaging can do so much to improve your branding and help with dietary requirements. Think about color-coding for different diets, make sure your labeling is clear and informative (e.g CONTAINS NUTS), consider separate compartments within the packaging… the list goes on.

A final note on packaging: the best delivery companies ensure that they pack their orders into the vehicle in such a way that it streamlines the delivery process. The last thing you want is your driver going through each and every package trying to find the right one for the right customer. That’s when errors occur. 

What does the future look like?

Before we wrap up this guide to starting your own meal prep business, it makes sense to take a look at what’s coming down the pipeline in the world of online meals. Technology is likely to make a dramatic impact on meal prep in ways big and small. 

• Personalization is likely to be a big factor in the near future. For example, it’s not unrealistic to imagine that meal prep software will be able to accurately predict when a customer needs a pre-cooked meal from you and reach out to them for permission to start prepping. 
• Convenience is set to deepen as apps become smarter and voice-driven interactions surge. Imagine a chatbot that can provide meal recommendations to consumers, tell you what’s just arrived at the farmers market and handle changes to orders in real time.
• Sustainability will become even more of a driving factor for success. Consumers are bearing witness to the climate crisis and trying to mitigate their impact in big and small ways. For example, e-bike delivery for meal prep companies is likely to surge as consumers try to reduce their carbon footprint. 
• Social connectivity will also become more common. Perhaps consumers who like the same types of meals would like to eat them together? Perhaps they would like to learn how to cook together in a workshop. You can see meal prep communities forming and becoming an important part of the cultural landscape in a community.  

If you can get this right, and maintain your passion for making beautiful, healthy food, then you’re in the right industry. 

Success in the meal prep delivery business hinges on a delicate balance of culinary creativity, operational efficiency, and customer-centric strategies. By focusing on swift, economical delivery without compromising food quality, you position your business at the forefront of a rapidly evolving market. Remember, your journey as a food service entrepreneur will be challenging, but the rewards—both personal and financial—can be substantial.

Frequently Asked Questions

Related articles.

Liked this article? See below for more recommended reading!

Delivery Service Business Plan: Guide and FREE Template

How To Start A Food Delivery Business (2024 guide)

Must-Know Hacks for Efficient Food Delivery Logistics

• Pets travelling to NZ
• Bringing and posting items to NZ
• Clearance of personal goods and mail to NZ
• Arriving in NZ in your own boat or aircraft
• Pets leaving NZ
• Taking food overseas
• Sending food overseas from NZ
• Taking home your trophy or hide from NZ
• Boating and watersports tips to prevent spread of pests
• Recreational fishing
• Gardening: finding and reporting pests
• Holding an outdoor event: tips to prevent spread of pests
• Hunting and gathering: biosecurity and food safety
• Tramping tips to prevent spreading pests and diseases
• Visiting Waiuku Forest
• Learn more about biosecurity

About New Zealand Food Safety

• Food recalls and complaints
• Food and pregnancy
• Safe food for babies
• Food allergies and intolerances
• Food for people with low immunity
• How to read food labels
• How Health Star Ratings work
• Food additives and preservatives
• Nutrients added to food
• Preparing and storing food safely at home
• Food safety tips for fishing, hunting, and homekill
• What is organic food?
• Is it safe to eat?
• Safe levels of chemicals in food
• Food poisoning: symptoms and causes
• Fundraising, community, and social event food safety
• Food safety tips when you're sick

Food safety in natural disasters and emergencies

• Food safety resources
• Reducing food waste at home

Food safety rules

Starting a food business, running a food business, food safety toolkit, food recalls.

• Labelling and composition of food and drinks

Regulators and verifiers

• Food safety registers and lists

Food safety legislation

Importing food and beverages, exporting food and beverages.

• Dairy products processing, manufacture, and testing requirements

Bakery and grain-based products

• Honey and bee products processing requirements
• Meat and game processing requirements
• Seafood processing, storage, and testing
• Winemaking standards, requirements, and testing
• Poultry and egg processing requirements

Transport, wharf, and cold and dry store operator food safety

• Maintenance and cleaning products in animal product processing

Food safety and suitability research

Food monitoring and surveillance, food safety codes and standards, food safety insights, emerging risks, and current issues bulletin, world food safety day.

• Exporting from NZ: how it works
• Meeting NZ standards for export
• Export requirements
• Register as an exporter
• Exporting animal food
• Exporting wool, hides, trophies, and rendered animal products
• Exporting live animals
• Exporting grains and seeds for sowing
• Exporting live plants and laboratory plant products
• Exporting agricultural compounds
• Exporting timber and wood products
• Exporting veterinary medicines
• E-commerce: selling goods online to customers overseas
• Importing into NZ: how it works
• Border clearance: aircraft, boats, arrival, and clearance facilities
• Household goods and personal effects importing to NZ
• Importing food
• Importing timber and wood products
• Importing biological products and organisms
• Importing agricultural compounds and veterinary medicines (ACVM)
• Importing live animals
• Importing animal food
• Importing fibre, skins, and trophies
• Importing plants, flowers, seeds, and plant-growing products
• Importing inorganics and waste
• Importing vehicles, machinery, and parts
• Importing research samples (excluding animal samples)
• Importing soil, organic fertilisers and growing media of plant origin
• About biosecurity in New Zealand
• Pests and diseases not in New Zealand
• Find, report, and prevent pests and diseases
• Biosecurity at New Zealand's border
• Exotic pests and diseases in New Zealand
• Mycoplasma bovis disease eradication programme
• Biosecurity and your pets
• Animal welfare
• National Animal Identification and Tracing (NAIT) programme
• Foot-and-mouth disease response plans
• Veterinary medicines and the ACVM Act 1997
• Growth hormones
• Pet food, animal feed, and nutritional supplements
• Animal feed: preventing disease transfer
• Vertebrate toxic agents: making, selling, and using
• Slaughtering requirements
• Dropped hock syndrome
• Protecting pet rabbits from caliciviruses
• Agricultural compounds and veterinary medicines (ACVM)
• FarmsOnLine
• Plant products requirements and pesticide levels
• Dairy farming
• Poultry and eggs requirements
• Winemaking, standards, requirements, and testing
• Beekeeping: loss survey, tutin contamination, regulations
• Organic product requirements in NZ
• Farm management, the environment, and land use
• Adverse events
• Māori agribusiness funding and support
• Sustainable Food and Fibre Futures
• Primary Growth Partnership (PGP)
• Fishing and aquaculture funding and support
• Environment and natural resources: funding and programmes
• Funding programmes for tree planting and research
• Farming funds and programmes
• Future workforce skills for the primary industries
• Sustainable Regions funds and programmes
• Rural Community Hubs
• Mental wellbeing fund for rural communities
• Rural proofing: guidance for policymakers
• Wood Processing Growth Fund
• Jobs for Nature
• On Farm Support: a service for farmers and growers
• Commercial fishing
• Māori customary fishing
• Fisheries management
• Sustainable fisheries
• Aquaculture (fish and shellfish farming)
• Fisheries science and research
• Getting started in forestry
• New Zealand's forests
• National Environmental Standards for Commercial Forestry
• Funding for tree planting and research
• Native (indigenous) forests
• Forest industry and workforce
• Forestry in the Emissions Trading Scheme
• Protecting forests from summer wildfires
• Forest science and research
• Te Uru Rākau – New Zealand Forest Service
• For individuals Mā te takitahi
• Bring or send to NZ
• Take or send from NZ
• Outdoor activities
• Food safety at home
• For businesses Mā ngā pakihi

Food business

• Biosecurity
• Agriculture
• Funding and rural support
• Fishing and aquaculture

How to start and run a food business: learn how to register, verify your business, and manage risks. Read about food safety, food recalls, and requirements for food and beverage production, testing, storing, and transporting.

Use a food control plan for making or selling higher-risk food

How to do a simulated or mock   food recall

Register a food or beverage business

Exporting food made from animal products? Check  OMARs by country/market

In this section

Find out how we look after the safety and suitability of New Zealand food

A tool to find out the food safety rules that apply to your business. Use it to find the right plan or programme, where to register, and who can verify

Getting your food business started, hiring a food consultant, how to register

Food control plans, national programmes, risk management programmes, verifying your business

Videos, posters, templates, and staff training resources to help meet food safety rules

Recalled food products list, develop your plan, how to do a recall

Labelling and composition

How to label what's in your food for retail sale, food sold to caterers, and food sold to other businesses

Information for registration authorities, verifiers, evaluators, and food safety officers

Registers and lists

Operators, businesses, and individuals that are registered, recognised, approved, or listed under laws administered by MPI

Food Act 2014, Wine Act 2003, Animal Products Act 1999, Agricultural Compounds and Veterinary Medicines Act 1997 

Avoid foodborne illness during  floods, storms, power cuts, and earthquakes

How to import food products, including meat, dairy, grains, seeds, wine, and beverages

How to meet the standards of more than 200 export markets

Dairy products

Getting started, yoghurt, ice cream, cheese, liquid milk, and raw milk products, and monitoring and testing

Iodine and folic acid fortification of bread and bread products

Honey and bee products

Mānuka honey, managing tutin contamination, RMPs for honey, industry organisations

Meat and game

Primary and secondary meat processing, dual operator butchers, rendering, homekill and wild meat

Fish and seafood harvest, processing, and sale, sea and land-based processing, aquaculture, bivalve molluscan shellfish

Wine standards management plans (WSMP), supplying grapes, labelling requirements, laboratory testing, verifying winemakers

Poultry and eggs

Primary and secondary poultry processing, poultry farming, Whole Flock Health Scheme, egg production, RMPs

Risk management programmes (RMP), regulated control schemes (RCS), transporting and storing animal products for export

Maintenance compounds in animal product processing

Using approved agents in dairy, meat, non-dairy animal, and seafood processing 

Human health surveillance, managing foodborne risks, food science research, food risk assessment

National Chemical Contaminants, National Chemical Residues, and Food Residues Survey programmes

Codes of Practice, Hazard Analysis and Critical Control Point, good operating practice, hazard data sheets, regulated control schemes

A fortnightly bulletin on emerging food safety risks and issues

About the day, getting involved, sharing messages

MPI business units

MPI uses cookies to improve your experience on our site. By using our website, you accept our use of cookies .

• Best Online Advisor for Low Fees 
• Best Online Advisor for Diversified Investing
• Best Online Advisor for 529 Plans
• Best Online Advisor for Financial Planning and Personal Development
• Best Online Advisor for Retirement Saving
• Why You Should Trust Us

Best Online Financial Advisors 2024: Find the Right Fit for Your Needs

Paid non-client promotion: Affiliate links for the products on this page are from partners that compensate us (see our advertiser disclosure with our list of partners for more details). However, our opinions are our own. See how we rate investing products to write unbiased product reviews.

What Are Online Financial Advisors?

A financial advisor is a catch-all term that includes financial planners and investment advisors. Most online advisors offer investment management — whether it's carried out by a human or a sophisticated computer algorithm — and financial planning services or tools.

Types of Online Advisors

The main types of online financial advisors are: 

• Robo-Advisors: Automated investment platforms (aka robo-advisors) use algorithms to generate a custom investment portfolio based on an individual's risk tolerance, goals, and time horizon. Robo-advisors typically offer low-cost ETFs as a cost-effective way to instantly diversify an investor's asset allocation and mitigate risk. 
• Human Advisors (Virtual): Financial advisors that offer personalized financial planning and investment advice online through virtual meetings, email, and other virtual communication channels. 
• Hybrid Models: Some online brokerages offer hybrid financial advice, combining automated investment advice and management through a robo-advisor and one-on-one consultation from a human advisor. 

Benefits of Using Online Financial Advisors

Online financial advisors allow you to ditch the in-person hassle and access expert financial guidance from your phone or home computer. Online financial advisors leverage investment technology and generally low-cost compared to traditional in-person consultants.  

Not only does it make investing more affordable for many individuals, but clients can more easily adjust and monitor their investments on their own time. Robo-advisor and hybrid online advisors typically offer online dashboards and tools for convenient managing and monitoring. 

Compare the Top Online Financial Advisors 2024

For this list, we didn't consider online advisors that match clients and advisors for comprehensive financial  planning services, such as Zoe Financial or Facet Wealth . Instead, we focused on tech-driven firms where you can access an automated and personalized portfolio and consult a professional for advice when needed.

Here are our top picks for the best online financial advisors as picked by Business Insider editors in 2024.

SoFi Automated: Best Online Advisor for Low Fees 

SoFi Automated Investing supports individual investment accounts, joint accounts, traditional IRAs, Roth IRAs, SEP IRAs, and 401(k) rollovers.

• Check mark icon A check mark. It indicates a confirmation of your intended interaction. No account minimum or management fees to invest
• Check mark icon A check mark. It indicates a confirmation of your intended interaction. Goal planning and automatic portfolio rebalancing
• Check mark icon A check mark. It indicates a confirmation of your intended interaction. Range of other account options across SoFi website
• Check mark icon A check mark. It indicates a confirmation of your intended interaction. SoFi offers complimentary CFP access across all accounts
• con icon Two crossed lines that form an 'X'. No tax-loss harvesting
• con icon Two crossed lines that form an 'X'. No socially responsible portfolio options

SoFi Invest is one of the best investment apps and the best investment apps for beginners. It's a great platform for US investors who are looking for an intuitive online trading experience, an open active or automated investing account, and assets like cryptocurrencies.

• Promotion: None at this time.
• Consider it if: You're new to investing and want to leave the trading decisions to professionals.

SoFi Automated Investing offers individual and joint taxable brokerage accounts , traditional IRA, Roth IRA, and SEP IRA.

SoFi stands out for its lack of advisory fees, free one-on-one consultations with CFPs, portfolio diversity, and goal-planning features. SoFi builds a personalized investment portfolio based on your risk tolerance, goals, and time horizon. Additional SoFi membership perks include loan discounts and career counseling. 

What to look out for: SoFi doesn't have tax-loss harvesting features and limited portfolio diversity. 

SoFi Invest review

Betterment: Best Online Advisor for Diversified Investing

Betterment offers individual or joint accounts, IRAs, trust accounts, and cash reserve or checking accounts.

$0 to open, $10 to start investing ($100,000 for premium plan)

$4 per month (or 0.25%/year) for digital plan; 0.40%/ year for premium plan; 1%/year for crypto portfolios

• Check mark icon A check mark. It indicates a confirmation of your intended interaction. No minimum for standard investing account
• Check mark icon A check mark. It indicates a confirmation of your intended interaction. Goal-based planning, tax-loss harvesting, charitable giving, and socially responsible investing available
• Check mark icon A check mark. It indicates a confirmation of your intended interaction. Access to certified financial planners
• Check mark icon A check mark. It indicates a confirmation of your intended interaction. Mobile app with external account syncing options
• con icon Two crossed lines that form an 'X'. You'll have to pay to consult a human advisor, unless you have the premium plan
• con icon Two crossed lines that form an 'X'. $4 monthly fee (or 0.25% annual fee)

Betterment is best for hands-off investors who want to take advantage of professionally built, personalized ETF and cryptocurrency portfolios. The platform offers CFP access, so it could suit those in search of additional guidance from human advisors.

• App store rating: 4.7 iOS/4.5 Android
• Consider it if: You want access to robo-advice with multiple service levels.

Betterment Investing offers individual and joint taxable brokerage, traditional IRA, Roth IRA, SEP IRA, inherited IRA, and trust.

What stands out:  Betterment is a robust trading platform offering premium plans with unlimited access to CFPs through phone or email. Investors can use the platform's goal-setting feature, ESG investing, automatic rebalancing, and easy-to-use financial dashboard. 

What to look out for:  Accounts with a $100,000 balance can upgrade to get advisor access, but the annual fee increases from 0.25% (an industry low) to 0.40%

Betterment review

Wealthfront: Best Online Advisor for 529 Plans

Fund your first taxable investment account with at least $500 in the first 30 days of account opening and earn a $50 bonus.

$1 ($500 for automated investing)

$0 for stock trades. 0.25% for automated investing (0.06% to 0.13% for fund fees)

• Check mark icon A check mark. It indicates a confirmation of your intended interaction. Low annual fee for investment accounts; crypto trust investments available
• Check mark icon A check mark. It indicates a confirmation of your intended interaction. Tax-loss harvesting, portfolio lines of credit, 529 college savings plans available
• Check mark icon A check mark. It indicates a confirmation of your intended interaction. Cash account
• Check mark icon A check mark. It indicates a confirmation of your intended interaction. Mobile app and investing and retirement tools
• con icon Two crossed lines that form an 'X'. You need at least $100,000 to utilize additional investment strategies
• con icon Two crossed lines that form an 'X'. No human advisor access

Wealthfront is one of the best robo-advisor options if you're in search of low-cost automated portfolio management, and one of the best socially responsible investing apps for features like tax-loss harvesting, US direct indexing, and crypto trusts.

• Consider it if: You're balancing several goals and want to streamline your finances.
• Promotion: Fund your first taxable investment account with at least $500 in the first 30 days of account opening and earn a $50 bonus.

Wealthfront Investing offers individual and joint taxable brokerage, traditional IRA, Roth IRA, SEP IRA, trust, and 529 savings plan .

Wealthfront is one of the best online financial advisors for college education savings and cryptocurrency trusts. You can borrow up to 30% of your investment balance at a low interest rate with a portfolio line of credit. Wealthfront also offers personalized recommendations with smart financial planning software. 

What to look out for:  On-staff financial advisors don't offer personalized advice

Wealthfront review

Ellevest: Best Online Advisor for Financial Planning and Personal Development

Ellevest offers two investing portfolios to fit your needs.

$1 - $240 (varies by portfolio)

$54 - $97 annually; $5 or $9/month

• Check mark icon A check mark. It indicates a confirmation of your intended interaction. Personalized, automated investment advice with a $0 minimum requirement
• Check mark icon A check mark. It indicates a confirmation of your intended interaction. Monthly plans include discounted access to certified financial planners
• Check mark icon A check mark. It indicates a confirmation of your intended interaction. Automated IRA accounts and 401(k)/403(b) rollovers available
• Check mark icon A check mark. It indicates a confirmation of your intended interaction. Private wealth management for individuals, families, and institutions who have at least $1 million to invest
• con icon Two crossed lines that form an 'X'. No active trading opportunities available; money is mainly invested in stock ETFs and bond ETFs
• con icon Two crossed lines that form an 'X'. You can only open individual investment accounts and retirement accounts; joint accounts or custodial accounts not available

Ellevest is one of the best robo-advisors for goal-focused investing. It could be a good fit if you want automated investing and retirement accounts.

• Consider it if: You're looking for a one-stop shop for financial planning.

Ellevest offers individual taxable brokerage, traditional IRA, Roth IRA, and SEP IRA (all held at Folio Investments).

Ellevest is a comprehensive financial advisor and trading platform built around women's unique needs and challenges. Investors get access to an extensive library of content and advisor-led workshops. Additionally, Ellevest offers a socially responsible investment portfolio and monthly progress reports. 

What to look out for:  Financial coaching costs extra (but members get 30%- 50% off). Access to retirement account management requires an upgrade.

Ellevest review

Ameriprise Financial Investments: Best Online Advisor for Retirement Saving

Ameriprise Financial Services has been operating for 130 years Ameriprise Financial Services is licensed in all 50 states but only has 10 physical locations throughout the US; it's currently headquartered in Minneapolis, Minnesota

Varies by account

$500 annual advisory fee, 2% AUM

• Check mark icon A check mark. It indicates a confirmation of your intended interaction. Access to personal finance research and investment tools
• Check mark icon A check mark. It indicates a confirmation of your intended interaction. Fiduciary financial advisor access
• Check mark icon A check mark. It indicates a confirmation of your intended interaction. Various account and investment options
• con icon Two crossed lines that form an 'X'. High account minimums
• con icon Two crossed lines that form an 'X'. Difficult to navigate website
• con icon Two crossed lines that form an 'X'. Complex fee structure

Ameriprise Financial Services is a brokerage and financial advisory firm best for experienced, passive investors interested in using the site's financial planning services, wealth management tools, and fiduciary advisor access.

Ameriprise Financial Investments offers three managed account options that can be opened as an individual brokerage account, traditional IRAs, Roth IRAs, Simple IRAs, SEP IRAs, 401(k)s, 403(b)s, 529 plans, and Coverdell education savings accounts (CESA). 

Ameriprise Financial Investments is one of the largest registered investment advisors in the US and is best for experienced investors looking for advanced charting and investing features. You'll get access to fiduciary financial advisors for consultations or account management. 

What to look out for: Ameriprise 's managed account fees are high, and it has a complex fee structure. 

Ameriprise Financial Services review

How Much Do Online Financial Advisors Cost?

Financial advisors providing financial advice often charge by the hour, typically between $100 to $300. Advisors creating a comprehensive financial plan tend to charge a flat rate between $1,000 and $3,000. 

If you hire an advisor to manage your investment portfolio, you'll be charged a percentage of your account balance, typically between 1% and 3% annually. In comparison, that's much higher than the fees that the best robo-advisors charge; you get the added benefit of building a relationship with a trusted source who can adjust your strategy as needed, provide personal recommendations, and answer questions when they arise.

How to Choose the Best Online Financial Advisors

The best online financial advisor for you depends on your goals, risk tolerance, investments, and time horizon. If you're a new investor interested in passive investing, an online robo-advisor is likely a good place to start. On the other hand, if you're looking for professional insight and a customized financial plan, you're better off with access to a human advisor through phone or video calls. 

You can also meet with an expert in person for financial guidance. So if you prefer to meet face-to-face, here are some tools to find some in your area:

• This is a database of all CERTIFIED FINANCIAL PLANNER™ professionals who are authorized to use their CFP® marks by the CFP® Board and are accepting new clients.
• Using the advanced search function, you can choose from over 40 focus areas you're looking to get help with and include your current amount of investable assets.
• Click here to visit the CFP Board website .
• This database helps connect young professionals — those in generations X and Y (millennials) — with individual advisors.
• Every advisor holds the CFP® certification, is a fiduciary , does not require a minimum net worth to take on new clients, and does not earn commissions.
• Click here to visit XY Planning Network .
• This platform maintains a database of fee-only financial advisors, not specifically CFP® certificates, who commit to a fiduciary oath once a year. 
• You can filter by location to see a list of advisory firms in your area.
• Click here to visit the National Association of Personal Financial Advisors website .

Online financial advisors are generally trustworthy. The best advisors follow the fiduciary rule, meaning they operate in their clients' best interest and are fee-only. This means client fees are their only compensation, and they don't earn a commission when they invest in certain funds or buy financial products.

Not everyone needs a robo-advisor, but beginners or passive investors looking for a hands-off approach to stock trading may prefer how cost-effective and convenient robo-advisors are. Affordable financial advisors can be hard to come by, so robo-advisors are a great alternative for many people. However, a financial advisor may be better if you need specific advice on your finances or investment strategy or if you're too overwhelmed or confused by your money to plan for retirement or invest in the stock market. 

The cost of an online financial advisor varies from platform to platform and advisor to advisor. The cost largely depends on the services, licensing, account balance, and complexity. Robo-advisors typically charge lower fees than human advisors. 

Why You Should Trust Us: Our Methodology

We Reviewed the best online financial advisors using Business Insider's methodology for rating investment platforms . We compared a long list of Registered Investment advisors (RIAs), considering fees, investment selection, access, ethics, and customer service. The best online advisors have top marks in all five categories. Investment platforms are given a rating between 0 and 5.

• Credit cards
• Investing apps
• Retirement savings
• Cryptocurrency
• The stock market
• Retail investing

• Main content

Academia.edu no longer supports Internet Explorer.

To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to  upgrade your browser .

Enter the email address you signed up with and we'll email you a reset link.

• We're Hiring!
• Help Center

A SAMPLE BUSINESS PLAN FOR SMALL FOOD BUSINESSES

Related Papers

Arditya Setyawan

Loading Preview

Sorry, preview is currently unavailable. You can download the paper by clicking the button above.

•   We're Hiring!
•   Help Center
• Find new research papers in:
• Health Sciences
• Earth Sciences
• Cognitive Science
• Mathematics
• Computer Science
• Academia ©2024

Breaking News

OPINION ANALYSIS

Supreme court strikes down chevron , curtailing power of federal agencies.

This article was updated on June 28 at 3:46 p.m.

In a major ruling, the Supreme Court on Friday cut back sharply on the power of federal agencies to interpret the laws they administer and ruled that courts should rely on their own interpretion of ambiguous laws. The decision will likely have far-reaching effects across the country, from environmental regulation to healthcare costs.

By a vote of 6-3, the justices overruled their landmark 1984 decision in Chevron v. Natural Resources Defense Council , which gave rise to the doctrine known as the Chevron doctrine. Under that doctrine, if Congress has not directly addressed the question at the center of a dispute, a court was required to uphold the agency’s interpretation of the statute as long as it was reasonable. But in a 35-page ruling by Chief Justice John Roberts, the justices rejected that doctrine, calling it “fundamentally misguided.”

Justice Elena Kagan dissented, in an opinion joined by Justices Sonia Sotomayor and Ketanji Brown Jackson. Kagan predicted that Friday’s ruling “will cause a massive shock to the legal system.”

When the Supreme Court first issued its decision in the Chevron case more than 40 years ago, the decision was not necessarily regarded as a particularly consequential one. But in the years since then, it became one of the most important rulings on federal administrative law, cited by federal courts more than 18,000 times.

Although the Chevron decision – which upheld the Reagan-era Environmental Protection Agency’s interpretation of the Clean Air Act that eased regulation of emissions – was generally hailed by conservatives at the time, the ruling eventually became a target for those seeking to curtail the administrative state, who argued that courts, rather than federal agencies, should say what the law means. The justices had rebuffed earlier requests (including by one of the same lawyers who argued one of the cases here) to consider overruling Chevron before they agreed last year to take up a pair of challenges to a rule issued by the National Marine Fisheries Service. The agency had required the herring industry to pay for the costs, estimated at $710 per day, associated with carrying observers on board their vessels to collect data about their catches and monitor for overfishing.

The agency stopped the monitoring in 2023 because of a lack of funding. While the program was in effect, the agency reimbursed fishermen for the costs of the observers.

After two federal courts of appeals rebuffed challenges to the rules, two sets of commercial fishing companies came to the Supreme Court, asking the justices to weigh in.

The justices took up their appeals, agreeing to address only the Chevron question in Relentless v. Department of Commerce and Loper Bright Enterprises v. Raimondo . (Justice Ketanji Brown Jackson dissented in the Relentless case but was recused from the Loper-Bright case, presumably because she had heard oral argument in the case while she was still a judge on the U.S. Court of Appeals for the District of Columbia Circuit.)

Chevron deference, Roberts explained in his opinion for the court on Friday, is inconsistent with the Administrative Procedure Act, a federal law that sets out the procedures that federal agencies must follow as well as instructions for courts to review actions by those agencies. The APA, Roberts noted, directs courts to “decide legal questions by applying their own judgment” and therefore “makes clear that agency interpretations of statutes — like agency interpretations of the Constitution — are not entitled to deference. Under the APA,” Roberts concluded, “it thus remains the responsibility of the court to decide whether the law means what the agency says.”

Roberts rejected any suggestion that agencies, rather than courts, are better suited to determine what ambiguities in a federal law might mean. Even when those ambiguities involve technical or scientific questions that fall within an agency’s area of expertise, Roberts emphasized, “Congress expects courts to handle technical statutory questions” – and courts also have the benefit of briefing from the parties and “friends of the court.”

Moreover, Roberts observed, even if courts should not defer to an agency’s interpretation of an ambiguous statute that it administers, it can consider that interpretation when it falls within the agency’s purview, a doctrine known as Skidmore deference.

Stare decisis – the principle that courts should generally adhere to their past cases – does not provide a reason to uphold the Chevron doctrine, Roberts continued. Roberts characterized the doctrine as “unworkable,” one of the criteria for overruling prior precedent, because it is so difficult to determine whether a statute is indeed ambiguous.

And because of the Supreme Court’s “constant tinkering with” the doctrine, along with its failure to rely on the doctrine in eight years, there is no reason for anyone to rely on Chevron . To the contrary, Roberts suggested, the Chevron doctrine “allows agencies to change course even when Congress has given them no power to do so.”

Roberts indicated that the court’s decision on Friday would not require earlier cases that relied on Chevron to be overturned. “Mere reliance on Chevron cannot constitute a ‘special justification’ for overruling” a decision upholding agency action, “because to say a precedent relied on Chevron is, at best, just an argument that the precedent was wrongly decided” – which is not enough, standing along, to overrule the case.

The Supreme Court is expected to rule on Monday on when the statute of limitations to challenge agency action begins to run. The federal government has argued in that case, Corner Post v. Federal Reserve , that if the challenger prevails, it would open the door for a wide range of “belated challenges to agency regulation.”

Justice Clarence Thomas penned a brief concurring opinion in which he emphasized that the Chevron doctrine was inconsistent not only with the Administrative Procedure Act but also with the Constitution’s division of power among the three branches of government. The Chevron doctrine, he argued, requires judges to give up their constitutional power to exercise their independent judgment, and it allows the executive branch to “exercise powers not given to it.”

Justice Neil Gorsuch filed a longer (33-page) concurring opinion in which he emphasized that “[t]oday, the Court places a tombstone on Chevron no one can miss. In doing so, the Court returns judges to interpretative rules that have guided federal courts since the Nation’s founding.” He sought to downplay the impact of Friday’s ruling, contending that “all today’s decision means is that, going forward, federal courts will do exactly as this Court has since 2016, exactly as it did before the mid-1980s, and exactly as it had done since the founding: resolve cases and controversies without any systemic bias in the government’s favor.”

Kagan, who read a summary of her dissent from the bench, was sharply critical of the decision to overrule the Chevron doctrine. Congress often enacts regulatory laws that contain ambiguities and gaps, she observed, which agencies must then interpret. The question, as she framed it, is “[w]ho decides which of the possible readings” of those laws should prevail?

For 40 years, she stressed, the answer to that question has generally been “the agency’s,” with good reason: Agencies are more likely to have the technical and scientific expertise to make such decisions. She emphasized the deep roots that Chevron has had in the U.S. legal system for decades. “It has been applied in thousands of judicial decisions. It has become part of the warp and woof of modern government, supporting regulatory efforts of all kinds — to name a few, keeping air and water clean, food and drugs safe, and financial markets honest.”

By overruling the Chevron doctrine, Kagan concluded, the court has created a “jolt to the legal system.”

Kagan also pushed back against the majority’s suggestion that overruling the Chevron doctrine would introduce clarity into judicial review of agency interpretations. Noting the majority’s assurances that agency interpretations may be entitled to “respect” going forward, she observed that “[i]f the majority thinks that the same judges who argue today about where ‘ambiguity’ resides are not going to argue tomorrow about what ‘respect’ requires, I fear it will be gravely disappointed.”

Similarly, she questioned the majority’s assertion that Friday’s decision would not call into question decisions that relied on the Chevron doctrine to uphold agency action. “Courts motivated to overrule an old Chevron -based decision can always come up with something to label a ‘special justification,’” she posited. “All a court need do is look to today’s opinion to see how it is done.”

But more broadly, Kagan rebuked her colleagues in the majority for what she characterized as a judicial power grab. She lamented that, by overruling Chevron , the court had, in “one fell swoop,” given “itself exclusive power over every open issue — no matter how expertise-driven or policy-laden — involving the meaning of regulatory law.”

Roman Martinez, who argued the case on behalf of one of the fishing companies, applauded the decision. “By ending  Chevron  deference,” he said in a statement, “the Court has taken a major step to preserve the separation of powers and shut down unlawful agency overreach. Going forward, judges will be charged with interpreting the law faithfully, impartially, and independently, without deference to the government. This is a win for individual liberty and the Constitution,”

But Kym Meyer, the litigation director for the Southern Environmental Law Center, decried the ruling in a statement. “[T]he Supreme Court today says individual judges around the country should decide the best reading of a statute. That is a recipe for chaos, as hundreds of federal judges — who lack the expertise of agency personnel — are certain to reach inconsistent results on the meaning of federal laws as applied to complex, technical issues.”

Friday’s ruling came in one of three cases during the 2023-24 term seeking to curtail the power of federal agencies – a conservative effort sometimes dubbed the “war on the administrative state.” In October, the court heard arguments in a challenge to the constitutionality of the mechanism used to fund the consumer watchdog Consumer Financial Protection Bureau. Last month the court upheld the CFPB’s funding by a 7-2 vote. And on Thursday, the justices pared back the power of the Securities and Exchange Commission and other administrative agencies, holding that the SEC cannot continue to use in-house proceedings to impose fines in securities fraud cases.  

The fishermen in both cases were represented at no cost by conservative legal groups, the Cause of Action Institute and the New Civil Liberties Alliance, linked to funding from billionaire and longtime anti-regulation advocate Charles Koch .  

This article was originally published at Howe on the Court . 

Posted in Featured , Merits Cases

Cases: Loper Bright Enterprises v. Raimondo , Relentless, Inc. v. Department of Commerce

Recommended Citation: Amy Howe, Supreme Court strikes down Chevron , curtailing power of federal agencies , SCOTUSblog (Jun. 28, 2024, 12:37 PM), https://www.scotusblog.com/2024/06/supreme-court-strikes-down-chevron-curtailing-power-of-federal-agencies/

Privacy Overview