small restaurant business plan pdf uk

How to start a restaurant business

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Whether you’re an experienced chef that’s always dreamt of a place to call your own, or a savvy entrepreneur that’s spotted a gap in the market, opening and running a restaurant is a dream for many across the UK.

Still, it's been a rough few years for the sector . Between rising business energy bills, supply chain issues, and a shortage of readily available staff post-Brexit, opening a restaurant is a venture that should be approached cautiously by would-be restaurateurs.

Thankfully, things are looking eggs sunny-side up. The food service industry workforce was projected to grow by 500,000 jobs by the end of 2023. Still, a lot of careful planning and hard work is required to reach the dizzy heights of success stories like Flat Iron and Mowgli.

Thankfully our guide is full of expert insight from seasoned restaurateurs and will give you plenty of inside knowledge on market research, costs, budgeting, regulations, and branding.  Read on to find out everything you need to cook up an enticing restaurant business plan .

At Startups.co.uk, we're here to help small UK businesses to get started, grow and succeed. We have helpful resources for helping new businesses get off the ground – you can use the tool below to get started today.

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This article will cover:

How to open a restaurant: step-by-step, 1. restaurant startup costs: how much is it to open a restaurant, 2. how to budget when starting a restaurant, 3. how to manage restaurant payments, 4. writing a restaurant business plan, 5. restaurant market research, 6. buying/renting restaurant premises, 7. branding and designing your restaurant, 8. stocking your restaurant: supplies and catering equipment, 9. restaurant recruitment: how to hire top talent, final thoughts.

There's a lot of planning that needs to go into launching a successful restaurant. Thankfully, one area which needn't cause undue stress is creating a website to promote your business. Thanks to modern templates like the one below , you can create one of your own in under an hour.

At Startups.co.uk, we test and rate website builder tools, and we've identified Wix as one of the best you can choose for creating a restaurant site. Wix even has a selection of custom website templates designed specifically for restaurants – you simply drop your own restaurant's information, wording, menu and preferred imagery into your chosen template. It can even create an online booking system for you . Better still, it's completely free to try  for yourself.

We’ll cover these in more detail below, but first here’s an at-a-glance guide to some of the steps you’ll take when you start a restaurant.

• How much is it to open a restaurant?
• How to budget when starting a restaurant
• How to manage restaurant payments
• Write a restaurant business plan
• Restaurant market research
• Buying/renting restaurant premises
• Branding and designing your restaurant
• Stock your restaurant
• How to hire top talent

So, let’s really dive into each step, starting with costs:

It’s almost impossible to give a definitive answer on restaurant startup costs – you could spend a few thousand pounds getting a popup going in an inexpensive area or a few million creating a high-end dining destination in central London. But, as a very rough guide, expect to spend at least £100,000–£200,000 getting a decent-sized restaurant off the ground .

Here are some of the bigger costs you’ll need to consider:

• Premises – Whether you’re renting or buying, securing your restaurant premises will always be a major expense.
• Staffing – You’ll almost certainly need to hire at least a few staff, and their wages should be a key part of your costs plan.
• Supplies and equipment – Depending on how ambitious and experimental you want to be, you can spend a lot of money on catering equipment and ingredients. If you do, make sure you mark up your dishes accordingly.
• Energy bills – Restaurants need a lot of power, so it’s crucial to shop around and find the best deal.

To make money running a restaurant, it’s absolutely essential to budget effectively.

You need to work out your costs (like the ones discussed above) and give a reasonable estimate of what your sales might be. Your total sales minus your total costs is your profit (or loss), the most important number for any small business.

It can be hard to keep track of where your money’s going when you’re running your restaurant, so it’s a great idea to invest in some good accounting software once you’re up and running.

Top accounting software like QuickBooks costs around £20 a month and not only automatically track the money coming in and out of your business account, but also let you work out when your most profitable periods are and easily handle tax time.

To learn more, take a look at our rundown of the best accounting software for small businesses .

When you’re starting a restaurant, getting a good POS system is essential.

You’ll need it to take payments and, while you might be able to get away with an iPad-driven POS system like Zettle to start with, advanced POS systems offer so much more than payments.

Lightspeed POS is our pick as the best restaurant POS system, and gives a good idea of the extra features you can expect from a high-end restaurant POS such as:

• A customisable menu that lets you easily add or remove items to account for seasonality or food trends, and also add photos and descriptions to help your servers
• The ability to take orders from anywhere and send them directly to the kitchen, making the whole process much more efficient
• Inventory tools that make it easy to stay on top of your supply levels

Tell us what you're looking for and compare leading POS providers

For more insight, check out our guide to the best POS systems for restaurants .

For the purposes of this guideline, we’re going to use a fictional establishment – let’s call it The Goodfare Restaurant* – to show you exactly how a restaurant business plan should work in practice.

You can find a more comprehensive breakdown of what to include in our general business plan template .

* Any resemblance to a real restaurant is entirely coincidental!

Executive summary

This is a brief snapshot of the key information the reader needs to know about The Goodfare Restaurant.

• The restaurant – The Goodfare Restaurant is a 100-seat family eatery in North London, serving moderately-priced comfort food classics
• Your mission statement – The Goodfare Restaurant exists to bring hearty, reasonably-priced grub to the masses
• Objective(s) – to be the most popular moderately-priced eatery in North London
• Values – the customer is almost always right

The company

This section should go into detail about the management team, the legal structure of the business, and operations.

• Founders/management team – Founders Stelmo and Philip Blimp are brothers with a combined 25 years’ experience working in some of the UK’s most successful restaurants
• Ownership structure – The Goodfare Restaurant will be 100% owned by the Blimp brothers (unless equity is given away as part of an investment deal)
• Legal and insurance – The restaurant will abide by all UK health and safety laws, as well as food hygiene legislation etc.
• Startup costs – We estimate initial startup costs for The Goodfare Restaurant will total £150,000, self-funded by the Blimps
• Property – The 2,000 square foot property has space for 100 covers. It comes fitted with a functioning kitchen and bathrooms, but will require some minor renovation
• Location – The restaurant is located on the high street in an area of high footfall
• Opening hours – Monday to Friday – 11am to 11pm
• Responsibilities – Stelmo will be responsible for stock management and finances, while Philip will be in charge of managing staff and payroll
• Suppliers – Thanks to their years of experience in the industry, the Blimps have excellent relationships with a number of quality local suppliers

Market analysis

This section is where you prove the viability of your proposition with thorough market research.

• The industry – over the last two years, London’s restaurant industry has seen the highest level of closures in decades, as well as very high staff turnover. Chains and high-end establishments have been hit particularly hard, with consumers hankering for more authentic independents like The Goodfare Restaurant
• The target market – The local population of around 260,000 people is comprised of young professionals and families, with a median annual income of £40,000
• Competitors – There are three direct competitors within a five-mile radius, including:

The Goodfare Restaurant will position itself as the number one mid-range family restaurant in North London.

We will incorporate traditional and digital marketing elements in our strategy. Primarily, we will:

• Develop relationships with local businesses by offering lunchtime deals
• Implement a loyalty scheme
• Encourage repeat visits through our email database

Below is a rough breakdown of the expected costs of starting and running The Goodfare Restaurant, and the revenue generated assuming an average table turnover rate (i.e. the number of daily sittings at each table) of 2.5.

A good rule of thumb is that you want to be turning over your tables every 45 to 90 minutes during busy periods.

Here are some other restaurant metrics you could track:

Startup costs – The Blimp brothers will provide the estimated £150,000 startup costs

Important assumptions – For the purposes of this business plan, we will assume the following:

• Average customer spend of £20
• Average 250 covers served per day
• Average meal cost of £3.50
• 10 waiting and bar staff on average salary of £18,000*
• 10 kitchen staff on average annual salary of £24,000
• Two managers and one head chef on average annual salary of £30,000
• Two cleaners on average salary of £17,000
• Sales forecast – Based on assumed daily covers and average spend, we estimate an annual revenue of £1,825,000 in the first year

Staff salary cost: £544,000

Average variable meal cost: £319,375

Annual rent: £365,000

Other running and maintenance costs: £91,250**

Total annual expenses for year one = £1,319,625

• Startup costs = £1,469,625

Estimated year one profit of: £505,375

*Salaries based on data from Glassdoor

**The average restaurant budgets 1-3% of revenue for maintenance, according to restaurantequipmentrepair.org  

This is a very basic (and perhaps generous) breakdown of the estimated revenue and running costs of a restaurant in London.

You may have to provide a more granular account of your monthly expenditure and revenue sources in order to convince investors that your financials are sound.

Your market research should focus on your local area, but it’s also worth noting the trends likely to impact the restaurant industry over the next few years, including:

Growing popularity of vegetarianism, veganism, and flexitarianism

Driven by factors like personal beliefs and a developing awareness of the impact of food production on climate change, lots of people are wanting to either eat less meat or no meat.

Indeed, a Statista survey in 2021 of 2,000 UK consumers found that 7% of respondents followed a vegetarian diet and a further 3% followed a vegan diet.

Increasing adoption of tech

Research company EHL Insights recently identified several digital tools whose use is rapidly growing in UK restaurants , including EPOS systems, digital menu boards for kitchen staff, online table reservation systems, QR code menus , online ordering, and inventory management software.

Not all of these will suit your business, but it’s worth considering which could really make it easier to run your restaurant.

Transparency, sustainability, and trust

Consumers are becoming much more concerned about the social and environmental impact of the restaurants they eat at, spurring developments like the iconic Michelin guide introducing a Michelin Green Star to highlight restaurants leading the way in terms of environmental sustainability.

Finding the right restaurant premises is a hugely important part of starting a restaurant. There’s a lot to consider, from location and transport links to lease lengths and business rates.

To learn more, we spoke to Thibault Bouquet de Jolinière and Youri Michel – two of the co-founders of The Initiative Group , a French team that has launched and managed an eclectic range of hospitality outlets all over the world.

In short, they know their stuff.

Expert Insight – Thibault Bouquet de Jolinière and Youri Michel, The Initiative Group

Bouquet de Jolinière and Michel had the following advice for budding restaurateurs:

Location is king

“Location is always the most important factor in choosing your premises. You should be aware of both good and bad competition around you. Not having much competition will increase the time needed to become profitable, whereas if there are already a few successful restaurants nearby, then people will already be travelling to and from the area to eat and you may be able to benefit from this.”

Link your location and concept

“Don’t bring a concept to a location – instead, build a concept around the location you have chosen. You might be able to adapt your original concept, but you should always do proper market research to find out what else is in the area, and how it will affect your original plans.”

Things to ask

“We would always ask for both the rent and business rates, and we would also request to see the current licence on the property. We would recommend never buying an existing company, as often there is the risk you will end up finding hidden debts. And by taking over an existing company, you will also be taking over the staff – a cost and a risk you don’t want to inherit.”

Buying restaurant premises

Although the easiest way to obtain premises for your restaurant is to take over a pre-existing establishment (and you might even find one with a fully kitted-out kitchen and bar), this can be a major commitment.

Think about whether the size and location of the establishment really suits your plans and level of experience, and try to find out how the previous business fared and the reasons for the sale.

Bouquet de Jolinière and Michel advise that you should ask how long the lease on the property is for, and request the previous restaurant’s profit and loss statement.

If you do want to go down this route, BusinessForSale.com has a dedicated section for restaurants, which lists the asking price and sometimes the current turnover and net profit (otherwise you’ll have to request these).

Rightmove also lists restaurants for sale , where you can just buy the premises or commercial unit.

It may be the most important part, but having great food is only one aspect of running a successful restaurant.

You'll also have to think about branding and design – your name, logo, menu and interior should all clearly convey your concept, and a striking website should show it all off.

Here are some pointers:

Restaurant name and logo

The name and logo of your restaurant should:

• Leave a lasting impression
• Be easy to pronounce and/or spell
• Reflect your concept

Generally speaking, less is more. Aim for a single word or two that sums up your concept and create a logo that’s simple and doesn’t distract with too many colours.

Your market research should inform this process. Look closely at what your competitors are doing and think about how effectively their names and logos convey their concepts.

Finally, avoid well-known existing names – even if your family name is McDonald, calling your restaurant McDonald’s is only going to confuse people and maybe even get you sued.

Creating a restaurant menu

It’s easy to underestimate the importance of menu design, but it’s one of the main things that potential customers will base their dining decisions on.

A good menu should be descriptive, easy to read, and uncluttered, and complement your theme.

You should also break your dishes down into clearly identified sections, highlight special or popular dishes, eloquently and accurately explain your dishes, and include allergy and dietary information.

You should avoid clip art (use free image databases like Shutterstock instead), too much technical jargon your customers won’t understand, too many disclaimers, difficult-to-read “artistic” fonts, and overly long dish descriptions. You should also avoid laminating your menu.

Restaurant interiors

To get some expert guidance on restaurant design and layout, we spoke to Lauren Woodhouse from West Yorkshire-based LW Interior Design, who specialises in restaurant, bar, and hotel interiors.

Expert Insight – Lauren Woodhouse, LW Interior Design

Woodhouse shared the following golden rules for restaurant interiors:

The bar or feature kitchen should be the focal point

“The bar should always be the focal point of the room. It should be well lit and attractive, and you should be able to see it from all corners of the room. However, if you plan to have a feature kitchen where your diners can see the food being prepared, then this should be the focal point and the chefs should take centre stage.”

Hide the kitchen and toilets as much as you can

“Unless you have a feature kitchen, the kitchen should be situated at the back or at the side of the room. Similarly, the toilets should be situated towards the back of the restaurant, or downstairs and, where possible, have a good lobby/entrance vestibule so that the toilet door doesn’t open onto the restaurant and diners can’t see into the toilets when the door is open.

“Additionally, any stairs in a restaurant should be towards one of the outer walls, so that if anyone is going up/down, they don’t have to walk through other diners to get to them.”

The senses are key for interiors

“Ambience plays a key part in a customer’s feelings towards a restaurant. It’s good to play on the five main senses: sight, hearing, touch, taste, and smell all play a huge part in helping someone to decide whether they love or hate your restaurant.”

And she picks out some key trends.

“Deep, luxurious velvets are huge at the moment – they look and feel stunning, and can take a restaurant from fast food to fine dining easily! Nature is a huge trend as well. Greenery, whether faux or real, can create a sense of the outside within, and can be used to section off areas of the restaurant without a wall. Rattan style furniture and earthy tones are used to similar effect, and can make diners feel more relaxed.”

Your branding should also be a key part of your restaurant marketing campaign. Head to our restaurant marketing guide to learn how to launch with a bang and keep customers coming back again and again.

And, if you're keen to make a splash with your restaurant Instagram page, then make sure you take a look at our how to use Instagram for business guide for some top tips on creating impactful Insta posts.

Restaurant website design

One of Wix’s restaurant website templates

Once you’ve got a great name, striking logo, expertly crafted menu, and atmospheric interior, then you need a great website to show it all off.

Thankfully, setting this up is much easier than it used to be. Top web builders like Wix have loads of restaurant-specific templates that can be easily customised to reflect your design concept.

Or, just use Wix’s ADI (Artificial Design Intelligence) to create a restaurant website in minutes by making a few key design choices.

To learn more, head to our dedicated restaurant website design guide.

This is not exactly the glamorous side of the restaurant business, but you can’t have a restaurant if your chefs have nothing to cook and nothing to cook with.

That brings us to supplies and equipment.

Supplies and ingredients

When you put together your menu, you should have at least half an eye on your ingredient costs. If you can, try to avoid buying too many specialty ingredients that are only used in one dish and try to base much of your menu around common, affordable ingredients.

And remember, using an elite restaurant POS system like Lightspeed can make it so much easier to stay on top of your ingredient inventory – its counts update automatically as supplies come in and dishes are sold, leaving you one less thing to worry about.

Choosing a supplier

It’s really important to choose your food supplier carefully. You’re not just running the risk of late deliveries – unhygienic packing and transportation of perishable food products could pose a real health risk to you and your customers.

With that in mind, make sure to look into the following when considering suppliers:

• Are they registered with the local authority?
• Do they have any certification or quality assurance?
• Are they recommended by other local restaurants?
• Do they store, transport and pack their products in a hygienic way?

It’s also a good idea to carry out your own spot checks on temperature and quality to make sure produce is suitable.

You are legally required to keep a record of all food products you’ve bought, where you bought them from, how much you bought, and the date of purchase. Keep this information safe in case it ever needs to be presented to an inspector or enforcement officer.

There’s no two ways about it, restaurants need a lot of equipment.

The following list should give you a good idea of the things you’ll need to invest in:

Cleaning and hygiene

• Cleaning equipment (eco-friendly if possible)
• Toilet hygiene
• Pest control
• Safety signs
• Table linen
• Service trays

Consumables

• Disposables (paper napkins, paper straws etc.)
• Food labels and wrapping

Clothing and uniform

• Chef uniform
• Staff uniform

Kitchen appliances

• Deep fat fryer
• Stainless steel tables
• Dishwashers and glasswashers

Catering equipment

• Chopping boards
• Food processor
• Pasta maker

Of course, not every restaurant will need all these things, and the dishes you serve are always going to impact the equipment that you need.

Finally, you really should carefully consider how you’ll manage the considerable energy costs generated by restaurants. Shopping around is crucial and our guide to the best small business electricity rates and suppliers for 2024  is full of top tips.

Hiring the right people is crucial to the success of your business, whether that’s front of house staff like greeters and waiters, or back of house personnel like chefs.

However, as our how to recruit in a hiring crisis piece discussed, this is not an easy time to hire people, with Brexit and “the great resignation” meaning there’s a shortage of high-calibre candidates.

A lot of the advice in that guide also applies to restaurants: ensuring that your establishment has a positive workplace culture that rewards its employees, making the story of your business a key part of your pitch, devoting enough time to hiring, and offering some form of flexible working.

When it comes to recruitment, The Initiative Group’s Thibault Bouquet de Jolinière and Youri Michel advise hiring a mix of experienced professionals that can mentor and bring consistency and younger employees that are cheaper and eager to learn.

It’s also important to offer incentives to keep your staff motivated, as well as career development paths that encourage them to stay with your restaurant for longer (such as a pay increase after a set period of time).

As you can see, there’s a lot that goes into running a successful restaurant – you’ll need to tackle everything from recruitment to interior design.

But, if you’ve got the skills and a real passion for food, then this is a business that you can really stamp your personality on. Food may be the starting point, but successful restaurants are about identity and atmosphere combining to create memorable dining experiences.

While we’ve covered a lot in this guide, it really is just a starting point. There are loads of resources out there giving detailed advice on all the aspects of running a successful restaurant, so make sure you take advantage of them.

As long as you focus on creating a positive atmosphere for your staff and your customers, then you shouldn’t go too far wrong.

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• How much does it cost to open a restaurant? As a very rough guide, expect to spend at least £100,000–£200,000 getting a decent-sized restaurant off the ground.
• How do I start a restaurant in the UK? This comprehensive guide includes expert insight on all the key parts of starting a restaurant business – covering everything from writing a restaurant business plan and choosing a premises to deciding on an interior style and hiring staff.
• How much does a food license cost UK? According to Gov.uk, it's free to register, and your registration cannot be refused. You should register at least 28 days before opening.
• Do I need permission to open a restaurant? No, you do not need permission to open a restaurant in the UK, however you do need to ensure you have a food licence.

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Fast Food Restaurant Small Business Idea and Business Plan

Starting your own small business in the UK isn’t easy but having a properly developed business plan will help you achieve success.

To start a Fast Food Restaurant business in the UK, take the time and explain the idea via a business plan.

Understanding all of the aspects of the business idea will be the key to getting the Fast Food Restaurant business running like a well-oiled machine. The business plan you develop will help you organize the elements needed into a strategy that you can actually use to startup, by paving a clear road map as to what you need to follow for the lifespan of your business.

Starting a Fast Food Restaurant business isn’t easy, but when done right, it can lead to a lot of success.

To help you get started, you can use the free business plan builder tool to develop your own Fast Food Restaurant business plan.

The business plan template is very easy to use, is interactive and will quickly and easily help you create your business plan just by answering the needed questions about your small business idea.

Create your own Fast Food Restaurant business plan for free using the Business Plan Builder

The free business plan template builder is divided into a few easy to follow steps.

The free business plan builder template is provided by UKStartups.org to help you develop your own business plan. For step by step guidance, see the 5 steps below.

Once completed, the result will be a clean, professional plan that will help you start your own Fast Food Restaurant small business in the UK.

When you have completed your Fast Food Restaurant business plan, the next step will be to find available funding that will help, or to speak with a funding adviser who will assist you each step of the way to securing the needed funds to make your Fast Food Restaurant business startup.

If you are looking to limit your startup costs when starting up a Fast Food Restaurant small business in the UK, this free business plan builder tool will be it.

Starting a Fast Food Restaurant business is only one of the ways others have used this free business plan tool. There are hundreds of different ideas you can start, and if you need guidance, do reach out to a UKStartups expert to get the needed assistance and guidance.

Step 1. Your business information

To develop a proper Fast Food Restaurant business plan with the free business plan builder template, it is important to answer each of the questions about your business to the best of your abilities.

What is your business? What are the products/services you provide? Who are your customers? What are your goals…etc?

Having a clear explanation will help you create a in-depth business plan that you can actually use to start the Fast Food Restaurant business and to apply for needed funding to cover your startup costs.

Step 2. Projecting your revenues/income

The Fast Food Restaurant industry can have great results. Planning and projecting the financial figures to approximate what you will make each year is crucial to building a strong business plan.

What do you think your business will make from each of its products/services? Simply list your products/services, enter the appropriate financial figures (costs and expenses).

If you don’t have the figures, in many cases it is recommended to do a a bit more research on other Fast Food Restaurant businesses locally and within your own region to get an idea of potential revenue. You can do your best to estimate the figures and growth potential.

If you need assistance in projecting, you can always contact UK Startups funding experts for the help.

Step 3. Your business market

As a Fast Food Restaurant business, having a clear explanation of the market and industry that you are in will help you plan for the figure and will ensure you can take the business to the next level.

Explain your location of business, share specifics about your customers, showcase your competition and explain the advantages you have over your competition.

Step 4. The future plan

Starting your own Fast Food Restaurant business and getting it off the ground is important to you.

No matter if you’re planning on applying for government funding for your Fast Food Restaurant business or not, it is important to plan out the future and provide an explanation of how you will grow the business. This means explaining your marketing plan, your sales strategy and clearly outlining a growth plan for the next few years.

Be sure to break this down step by step to show how you intend on making sure your Fast Food Restaurant business can grow each year.

Keep in mind that often business plans are focused on key people. Be sure to discuss yourself, your role and any other key figures in the business as well.

Step 5. The financials

In the end, it all comes down to the financials. If you are seeking funding, or not – the business plan you develop needs to have clearly defined financials or projections. The business plan builder tool makes it easy to develop your financial charts by simply entering your expected revenues per month and year. If you don’t have the figures as it’s a new business be sure to project the figures based on your expectations. If you need help with this, ask the UK Startups experts .

A clear breakdown of your funding needs is also recommended in case you are seeking funding and this free business plan template will help you with exactly that. When developing your Fast Food Restaurant business plan using this free template, the above 5 steps are recommended in order to succeed. While there are other key points that will assist you in starting your business, finding funding...etc, the free template will help put you on the right path

Be sure to request a professional to review your business plan , to answer any questions you may have and to help you with the funding search once you’ve done the initial free template. You can request this directly via UKStartups.org and through the Small Business Startup Platform as a member.

If starting a Fast Food Restaurant business is just one of your ideas, perhaps considering other options, here are some popular small business’s others have chosen to startup

• Mulch Supplier
• Sanitation Service
• Wheelchair Rental Service
• Bead Wholesaler

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How to Write a Restaurant Business Plan

A comprehensive business plan is the foundation of every successful restaurant. You need a business plan before you can begin to execute on anything having to do with opening your establishment. A proper business plan is a guide that will help take your idea from concept to reality.

When you begin to seek professional and financial support for your new business, your business plan will be the primary document of reference to describe your concept, market, and potential for profitability. You need a business plan for investors, lenders, consultants, partners, and other team members who will help make your dream of opening a restaurant come true.

In this article, we’ll walk you through every part of how to write a restaurant business plan, explain the function of each section, and provide an example you can use as a starting point.

Before Writing Your Business Plan: Questions to Answer

Before you start writing your business plan, you’ll want to consider a few key things. Knowing the answers to these questions will make writing your business plan and communicating your vision a hundred times easier. Keep the answers to these questions top of mind as you’re writing your business plan.

Who is your business plan for?

Are you approaching investors and lenders, or is your plan specifically for you and your staff? You’ll need to adapt your writing for different audience types, and perhaps place emphasis on certain sections over others depending on your primary audience.

Where will your restaurant be located?

If you don’t yet have a location for your restaurant , you should at least know which neighbourhood your restaurant will be located in. Your restaurant’s location will determine important elements of your business plan, like your competitive analysis, ingredient availability, venue type, etc. If you’re in the early stages of planning, you likely don’t know your exact address, but nailing it as close as you can will guide you in your writing.

What is your venue type?

You should have a clear idea of what kind of restaurant you’re opening , whether it’s an intimate cafe, craft microbrewery, or gourmet food truck. If you aren’t quite sure, you’ll need to decide before you write your business plan. You should know exactly what your venue is going to be as you work through the details of a business plan.

What are your goals?

Do you want to start a food truck and then grow to open a sister restaurant, or do you want to open a full service restaurant and grow to operate a fleet of food trucks? Are you looking to open a burger place with a constant flow of customers? Or maybe you want to be the go-to place for special occasions. Be as specific as you can in your vision, and be clear on exactly what you want to achieve.

What are your credentials?

Have you worked in the restaurant industry before? How well do you know the market? Do you need any additional skills before you start your restaurant? If you’re confident you have the skills, feel free to start. But if you’ve never spent any time in a kitchen or in the foodservice industry, you may want to get some hands-on experience so you know what you’re getting into.

5 Tips on How to Write a Restaurant Business Plan

Before you start writing your business plan, here are some tips to make the process easier.

• Collect materials that are relevant, like links, articles, quotes and information that may benefit you as you are writing, and use them for inspiration or include them within the appropriate sections of your business plan.
• Taking something from concept to creation can be challenging, but try to put everything you see in your imagination down in the most accurate words possible. Go through the business plan template the first time and make tons of notes for each section, then come back to it later and flesh out your ideas further.
• If a section stumps you, make a note and move on, then revisit it later when you have more information or more clarity. Refine and rework. Be sure to add all new developments that are happening, and when you’re confident you’ve said all you can about a section, go back in and edit and re-word until you’re satisfied.
• Use graphics and images to clarify your message when you feel it’s necessary. Consider creating Pinterest boards to keep you inspired and help you get visual. Then, when you are writing your business plan, go back to your boards to pull in graphics that get your idea across better than words.
• Just as Rome wasn’t built in a day, know that your business plan will take time. It can take anywhere from weeks to months to years to get a solid grasp on what it is you’re creating. As time passes and you continue to work on it, you’ll fine-tune your message and have a crystal clear plan on your hands.

Are you confident in your vision, clear on your goals, and comfortable with your skills? Ready to jump in?

Restaurant Business Plan Template

Table of Contents

Your restaurant business plan is going to be a long document. Depending on the nature of your restaurant, your business plan could be anywhere from 10 to 50 pages – so your readers will need to find sections easily. This is where a table of contents comes in. It’ll look something like this:

• Executive Summary – p. 3
• Business Overview – p. 5
• Business Description – p. 7
• The Marketplace – p. 12
• Marketing – p. 20
• Business Operations – p. 25
• Financials – p. 30
• Business Plan Summary p. 37

After you’re finished writing your restaurant business plan, make sure to review your table of contents so that your page numbers are accurate.

Executive Summary While the Executive Summary may live at the beginning of your business plan, it’s the last thing you’ll write. The Executive Summary is a one-page summary of every section in your business plan, so that readers can get a general sense of your entire plan in one page. Remember to keep this section brief yet impactful.

Business Overview

Your Business Overview is simple: it’s a list of basic information about your business, such as your legal name, type of business, business number, etc. You may have some empty fields until you’re closer to actually opening. This list is for quick reference and especially important if you’ll be seeking bank loans or approaching investors:

• Legal name of business
• Trade name of business (doing business as)
• Business address or potential business address
• Current mailing address
• Phone number
• Social media handles
• Structure of business
• Date business was established
• Nature of business
• Banking details (branch and banker’s name)

Quick tip: many of the details in your business overview will be filled out as your business takes shape. fill in what you can as you go. if some of this information is unknown, don’t let it hold you up.

Business Description

Your Business Description is where your restaurant comes to life. Here is where you’ll describe, in detail, what your business is going to look like, where it will be, and the kind of vibe it will have. Your Business Description answers all of the questions that relate to your vision and goals. Be as expansive as you want here – go into as much detail as possible, and don’t be afraid to use visuals! Here’s what to include in your Business Description.

Will your business be run as a sole trader, a partnership, or a company? Who is involved and what is their role? This can be a short paragraph.

Your restaurant concept is your idea . Take the time to describe why your business is special, and talk about what you’ll do differently as compared to other restaurants. Why should people choose your restaurant over another? What kind of experience will you be providing customers?

Mission statement

Your mission statement is one sentence that describes what your restaurant will achieve. Think of your end goal, the ultimate driving force behind your business. Your mission statement should be something that can be displayed on marketing materials, and it should express to people what your business is all about.

Short-term and long-term goals

Here you’ll want to mention any relevant personal goals, then list your short-term and long-term objectives. Think about where you’re going and what you hope to be doing in a couple of years. Your short-term goals describe your first year as a restaurant owner. Long-term goals are larger, like how you plan to scale your business and how you hope to grow. Be descriptive in this section, but also remember to remain realistic and within the scope of your projections in the financial section.

Menu and services

Include a sample menu, or menus, and discuss the details of each, such as times of day offered and the inspiration or rationale for each. If you’re going to offer catering, delivery, or any other services, mention those here. Describe anything else you’ll be selling, such as pre-packaged foods, canned or bottled drinks, or retail items such as t-shirts and hats.

You likely won’t have secured a location or negotiated a lease at this point, so instead mention the neighbourhoods you’re considering for your venue. Answer the following questions here: Which features of the neighbourhood will affect your business? What other businesses are located in the area? What kinds of people live, work, or visit the neighbourhood? Consider and document all effects that the location will have on your business, like access to parking, public transportation, walk score, etc.

Take the time to describe your concept with as much visual detail as you can. Express why these details are important (hint: they should relate back to your branding). If you’re working with a design agency or interior design specialist, mention them and show their proposals or mockups. Business description summary Finally, briefly sum up everything in this section. Your Business Description tends to be a long section, so you’ll need a summary that provides an overview of what you’re going to achieve with your business.

The Marketplace

This section is where you’ll describe the current status of the marketplace for your business. The most important thing to remember about this section is that you’ll need to remain honest and authentic. You won’t do yourself or anyone else any favours by painting an unrealistic picture of the marketplace and how your business fits within it. This section requires a lot of research and critical thinking skills.

Visit your direct competition and gain some intel on their customer experience and menu. Ask people in your prospective neighbourhood about how businesses perform in the area. By gathering as much information as you can, your marketplace assessment will be clear and rooted in reality.

Market segment

This section should provide a quick overview of the size of your customer base. What are the demographics, psychographics, and segments of your target market?

You need to know your target customers. Who will frequent your restaurant and what characteristics do they share? List statistics you’ve gathered about your market and any other relevant information about your potential customers. Make a note of any customer segments within your target demographic that have certain needs over others.

You’ll want quantitative and qualitative research to round out this section. Make sure to talk to people within your target market to gain a clear understanding of their needs and how you can serve them. You’ll also discover other valuable insights through these discussions.

Market trends

Here you’ll want to list relevant statistics about past and current trends within your marketplace. Include anything that relates to the demand for your business, social or economic factors, and trends that have affected similar businesses. If you’ve done research or hired a firm to conduct some for you, mention all the outcomes from that research here.

Competition

So you know other restaurants are your competition, but you’ll need to be specific. Analyse your prospective neighbourhood, and make a list of all your competitors from small to large. Use a critical eye to determine how they differ from your establishment. Categorise your competitors into “direct” and “indirect”. Your direct competitors are those restaurants that are offering similar customer experiences and type of cuisine, while indirect competitors may be different from your restaurant but still compete for your target market’s attention and spend.

Now that you’ve analysed the competition, you should be able to spot how you’ll be able to stand out. What will your restaurant do that no one else is doing? What are your differentiators that will cause the market to take notice of your business?

Opportunities

After you determine your differentiators, you’ll know how your restaurant can fill potential gaps in the marketplace or provide a better option for customers. From the menu to the hours, whatever your restaurant can do better, list it here.

Now, the other side of the coin: what your restaurant may not be able to do better than the competition. Take the time to list these as challenges, provide rationale as to why your restaurant will face these barriers, and how you’ll tackle them once you’re open. Don’t be afraid of honesty here; a candid account of the challenges you’ll face will show readers you’re self-aware and ready to overcome problems with practical solutions.

Marketplace summary

Briefly sum up everything that you’ve talked about in this section, reiterating the demographics of your target market, advantages, and opportunities.

You may be an amazing chef and create exceptional dishes, but without customers and sales, you don’t have much of a business. You need a marketing strategy to get people in the door and coming back. In this section on how to write a restaurant business plan, we’ll get into your strategy: how you’re going to price your meals, how you’ll position yourself to appeal to your target customers, and how you’ll promote your business to let customers know you exist.

Positioning

Describe how you’ll appeal to your target customers and where you will place yourself in the customer’s mind. Use your differentiators in the previous section to guide your positioning strategy. How will you communicate your differentiators to your market? What will you be offering the market that your customers wouldn’t be able to get anywhere else?

Describe your pricing and how it compares to similar businesses. Provide ballpark figures for different menu items and list standard pricing for your type of business. List your competitors’ prices and explain why yours will be higher or lower. Make sure to align this section with your financials so that your food and labour ratios are taken into account when crafting this section.

Online promotion

If you plan on creating and maintaining social media accounts like Facebook, Twitter, and Instagram, explain how you’ll use them to promote your business. Describe your website’s main elements, design style, and who will build it. List all paid digital promotion here such as Google ads, paid social media ads, and any agencies you’ll work with to develop and execute on all digital marketing initiatives.

Traditional promotion

Will you be holding any events, releasing a press release, or taking out any print ads?

Marketing summary

Briefly summarise your overall marketing strategy and what you’ll concentrate on the most: digital, traditional, PR, etc. Let readers know why you think your marketing strategy will work for your type of restaurant.

Business Operations

You’ve described your vision, the market, and how you plan to promote your business. But how will you actually execute your plans? Who will operate your business day-to-day? Here’s where you get into the nitty-gritty details of your business operations.

Introduce everyone on your payroll. List their qualifications, special skills, and job description, with an emphasis on how they will help you reach your goals and the tasks they will do every day. Categorise each staff member into other owners, chefs, managers, servers, bartenders, etc.

Supplier relationships

List your suppliers by type: food, payment, alcohol, cleaning, etc. Note how each supplier serves your restaurant’s needs , and list their credit and payment terms. List all suppliers for the following:

• Waste removal
• Restaurant supplies like dishware and glass
• Paper products
• Payroll service
• Cleaning services
• Plants or landscaping
• Linen service
• Entertainment
• Marketing and advertising
• Technology, such as EPOS hardware and software, mobile delivery apps, loyalty apps, and an internet provider

Your restaurant will need insurance coverage . Do some research to determine mandatory insurance and special coverage, and start to compare costs between insurance providers. List each type of insurance your restaurant will need and what it covers.

What kind of licencing does your restaurant need? List all of the licences and permits required for your restaurant and staff here. Check your local government website for the details and anything else that you are required to obtain in your area.

Business operations summary

Briefly sum up everything that you’ve talked about in the Business Operations section.

You’ve now arrived at the most important – and the most daunting – part of your restaurant business plan. This is where you prove that your idea is actually a business that can turn a profit. Complete a financial forecast that takes your concept and translates it into numbers. This exercise is the most important part of your business plan, as investors and lenders will be scrutinising these numbers before they read anything else.

The Breakdown

Your forecast will be broken into four main parts:

• Revenue: Forecasted sales
• Controllable costs: Food and beverage costs as well as cost of labour
• Expenses: Marketing, rent, supplies, utilities, etc.
• Start-Up Costs: What it costs to get you to open, as well as things like capital improvements and training.

We’ve created a downloadable sample forecast that demonstrates what you’ll need to do. Our example is Joe’s Burgers, a small 1,000 square foot quick service restaurant with no alcoholic beverage sales. Once you understand the sample forecast, we’ve included a blank forecast sheet where you can add in your own numbers to project how profitable you’ll be. Notes about the forecast spreadsheet

• Take the blank forecast and “save as” so that if you make a mistake, you can return to the original spreadsheet and start again.
• There are formulas pre-programmed in the cells of the spreadsheet.
• If you are planning to open a restaurant that will serve alcoholic drinks, you will have to figure out your sales mix of the various types: bottled beer, draft beer, liquor, and wine, and the costs associated with each. For example, if your bottled beer cost is 28% and wine cost is 40%, you’ll have an average beverage cost of 34% to add to your forecast.
• If you are going to offer catering or other services, you can create another revenue stream that covers events executed, average spends, revenues, cost of goods sold and labour costs for that source.

Business Plan Summary

Your Business Plan Summary should tie the whole message together. Use this section to highlight how you’re different and what you’re offering, reiterating the most important points about your restaurant.

Sections to include are:

• Why you will succeed: in a few short sentences, repeat how you are different and why your business will work.
• What you need: if you’re asking for money, repeat the ask here.
• A thank you: a quick thanks at the end reminds people that you value their time and input.

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How to write a restaurant business plan

A solid restaurant business plan is essential to any success that comes your way. The best ones identify, describe and analyse business opportunities while setting a blueprint. Here, we’ve put together a guide for how to write a restaurant business plan so life at your spot starts off on the right foot.  

What your restaurant business plan should cover

When it comes to how to write a restaurant business plan, the strongest ones always include all or most of the components described below. Charles Bililies , founder and CEO of Souvla , advises that first-time restaurateurs read plenty of different business plans for other restaurants, technology and retail companies to get a better sense of layout options, writing styles and clarity of concept. Put the sections that you feel would be most compelling to someone who’s never met you first: the “Management Team” section if you’re coming from high-profile establishments, for example. The goal is for the reader to keep turning the page.

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

1. Branded cover

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

2. Table of contents

Having a table of contents helps you navigate the business plan to easily find what you need. Plus, a table of contents looks more professional and improves readability, which is especially important if potential lenders want to see your business plan before offering any form of finance.

3. Restaurant concept

Describe your restaurant concept and get the reader excited about your idea. Go into detail about the food you’ll be serving, inspiration behind your concept and an overview of service style. Define clearly what will be unique about your restaurant.

4. Sample restaurant menu

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

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

• A clear understanding of your targeted price point
• Provide the first building block to figuring out average bill estimations needed to create financial projections
• Show investors that you’ve done the homework needed to be confident that you’ll be able to sell these items at these prices and operate within your budget.

This section is most relevant for:

• Fine-dining concepts
• Concepts that have a unique service style
• If you have particularly strong feelings about what role service will play in your restaurant.

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

Will your restaurant have counter service designed to get guests on their way as quickly as possible, or will it look more like theatre, with captains putting plates in front of guests simultaneously? If an extensive wine program is an integral part of what you’re doing, will you have a sommelier? If you don’t feel that service is a noteworthy component of your operation, address it briefly in the concept section.

6. Management team

Write a brief overview of yourself and the team you have established so far. You want to demonstrate that the work experience you’ve acquired over the course of your career has provided you with the necessary skills to run a successful restaurant.

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

Incorporate some visuals. Create a mood board that shows images related to the design and feeling of your restaurant. Planning on cooking in a wood-burning oven? Include that. Photos of materials and snippets of other restaurants that you love that are similar to the brand you’re building are also helpful.

8. Restaurant target market

Who is going to eat at your restaurant? What do they do for a living, how old are they, and what’s their average income? Perform a target market analysis to better understand your customers. Once you’ve described them in detail, reiterate why your specific concept will be appealing to them.

9. Restaurant location

There should be a natural and very clear connection between the information you present in the ‘Target Market’ section and this one. You probably won’t have a specific site identified at this point in the process, but you should talk about viable neighbourhoods . Don’t assume that potential investors will be familiar with the areas you’re discussing and who works or lives there — make the connections clear. You want readers to be confident that your restaurant’s ‘ideal’ diner intersects with the neighbourhood(s) you’re proposing as often as possible.

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

10. Competitive market overview

Address the micro and macro market conditions in your area. At a macro level, what are the local and regional economic conditions? If restaurants are doing poorly, explain why yours won’t; if restaurants are doing well, explain how you’ll be able to compete in an already booming restaurant climate. At a micro level, discuss your direct competitors. Talk about what restaurants share your target market and how you’ll differentiate yourself.

11. Marketing and publicity

The restaurant landscape is only getting more competitive, so you need a watertight restaurant marketing strategy to get ahead. Talk about your pre- and post-opening marketing plan to show investors how you will gain traction leading up to opening day, as well as how you’ll keep the momentum going. If you’re going to retain a PR/marketing company, introduce them and explain why you’ve chosen them over other companies (including some of their best-known clients helps). If not, convey that you have a solid plan in place to generate attention on your own through social media , your website , and media connections. To help you get started be sure to check out our zero budget marketing checklist .

12. Specialists and consultants

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

• Main Contractor
• PR & Marketing

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

13. Restaurant business structure

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

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

14. Financials

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

Before creating realistic financial projections, your accountant will want to know approximately how many seats you’re planning on having, what your average bill will be, and how many covers you expect per day. Being conservative in these estimations is key as these three data points will be used as the basis for figuring out whether your concept is financially feasible.

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

A well-vetted accountant with restaurant experience will know exactly what you’ll need to have prepared to show investors. The key projections you can expect to work on are:

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

Useful tools to build a restaurant business plan in the UK:

If design is not your forte, consider using a free online template. There are plenty of templates available on the web that can aid in this process. Whether you’re a seasoned pro or need help getting started, there are some great options to start from:

• Canva :  Bring your descriptions and its templates will help you do the rest. Canva hosts a library of thousands of free templates to choose from.
• Prince’s Trust free templates:   a collection of free tools and templates to help you build your first business plan
• VistaCreate: The plug-and-play menu design templates are easy to use, and the platform has the option for print and delivery.

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RESTAURANT BUSINESS PLAN: Best Easy Guide in 2023

• by Kenechukwu Muoghalu
• August 13, 2023
• No comments
• 7 minute read

Table of Contents Hide

What is a restaurant business plan, why is a restaurant business plan important, #1. table of contents, #2. executive summary, #3. company overview, #4. business concept, #5. menu and services, #6. market analysis, #7. sales and marketing, #8. business operations, #9. financial plan, #1. keep it short, #2. know your audience, #3. keep your plan unique, restaurant business plan uk example template, wish to know an easier way to get a restaurant business plan, final thoughts, how much investment is required to open a restaurant uk, what food has the highest profit margin, how much do restaurant owners make in uk, what license do i need to open a restaurant uk.

If the success of your new restaurant business is your top priority, then get a good business plan. Running your own restaurant business can be exciting and rewarding, but you will need more than an idea to get your dreams running, you will need a plan. With this article, you will be exposed to the importance of a plan and how to write a business plan for your restaurant business. You will also get access to our UK example template which will serve as a guide on how you can start a restaurant business plan. 

Does the process seem too overwhelming already? Then stick with our pre-made restaurant business plan and if not, let’s get down to business. 

A restaurant business plan is a living document that describes your restaurant goals and maps out clear steps you can take to achieve those goals. A business plan is a document that also contains some important sections of your business that can help describe the nature of your business. With this much information about your restaurant business, you will be able to handle it effectively.

Having a business plan can help you solidify every inch of your business, from the boots on the ground to the highest pitch of your company. If you have made plans on how you want to start a restaurant business without including a plan, you may not be able to keep your doors open for long, if at all.

What about not having enough capital? Do you know that without the presence of a professional business plan, you will find it difficult to obtain funding from an investor or a bank? Even if funding isn’t a primary concern, a business plan provides you with clear direction on how to create actionable plans that can help you attain your goals. 

Having known the essence of a restaurant business plan, let’s look at how to write a business plan for your restaurant, with or without a UK example template. 

How to Write a Business Plan for a Restaurant

To own a professional business plan that can serve its full purpose, you will need to learn some unique tweaks on how to write a business plan for your restaurant. In this section, you will get to see what to include in your plan and a brief explanation of each component. 

A proper business plan is usually a long document and to save your readers from the stress of looking for a particular section, you need to have a table of content. Your business plan can contain 10 to 50 pages, but a table of content will make it easier to access. While doing this, also ensure that the page numbers are accurate. 

The executive summary of your business plan should contain a brief snapshot of some key information the reader needs to know about your restaurant business. Give a clear description of your restaurant and also include your mission statement in this section. You can add your company’s objectives and values as well. While doing this, endeavor to keep your language clear and concise. 

This section should contain an in-depth analysis of your business. You can start with your legal name, type of business you offer, website, or social media handles. This section can also serve as an area of interest when seeking a bank loan or investors. You can also describe what your business will look like and the kind of vibe it will have. You can include your goals and the structure of your business. 

Your business concept should be your idea. Tell your readers why your business is different from other vendors. Talk about your uniqueness in the industry and why people should choose your restaurant over others. 

In this section of your restaurant business plan, you will need to include a sample menu of the product you will offer. Would you offer catering and delivery services? What about canned foods, pre-packaged foods, or bottled drinks? Make sure to include any of the options that apply to you.

Your market analysis is where you will get to discuss the current status of your business in the marketplace. Do not try to over-exaggerate the information you give out. You must be clear and accurate while writing this section. Before you start this section of your restaurant business plan, you also need to know how your target market works. Give a brief overview of the market segment, your customers, market trends, competition, opportunities, and challenges. 

Sales are an important sector of every business because, without customers and sales, your business won’t grow. For this section, you will need to have a marketing strategy . Tell your readers how you will appeal to your customers, promote your business and create awareness for your business. You can also include your pricing. Remember that your method of promotion can either be traditional or online. Describe which method you would be using and how. 

This section on how to write or start a restaurant business plan mainly covers how you will execute your business plans. Who will be responsible for the day-to-day operation of your business? In addition to that, you will also need to introduce everyone on your management team to their different roles. Mention your licensing, insurance, and suppliers.

If you intend on aging an outside investment or loan, then you should pay special attention to this financial plan section of your restaurant business plan. You must provide your sales forecast, income statement, cash flow statement, and balance sheet. 

Factors to Consider When Writing a Restaurant Business Plan

While composing your business plan, remember that you need to keep it short, clear, and concise. This action will enable your reader to access your information easily. 

Before you start, it is best to understand who your readers are and their purpose in your business. Are you writing for the bank or an investor, a potential business partner, or for personal use? This should help you know how best to tone your language so that your readers can easily comprehend it. Different audiences will be interested in different sections, so know which section to dedicate more time to composing. 

Writing a business plan can be easy for some people and hard for others. But either of these reasons should not stop you from composing a good business plan. Either you write a winning business plan yourself or you get help from a professional. 

It is important to note that aside from having a business plan, there are more crucial steps on how you can start a restaurant business. The essence of this UK restaurant business plan example template is to ensure that you observe all those necessary steps that can help you start your business. The checklist below will serve as a reminder. 

• Create a concept
• Select a name
• Compose a business plan
• Have financial projections
• Approved legal aspects
• Employ your management team
• Promote your business
• Provide delicious meals

When it comes down to creating a business plan, not everyone has the patience and understanding to compose one. If you find yourself in this situation, you can curtail this issue by getting our professional pre-made restaurant business plan .

At Businessyield Consult, we have a specialization in helping entrepreneurs like you get a business plan. With our team of experts, we have succeeded in enhancing the growth of multiple businesses through our business plans. You can save yourself the whole stress and get a good plan now !

Once you are ready to start or develop your new or existing restaurant business, don’t think twice about getting a plan. A plan shows how much dedication and milestones you can cross. Most entrepreneurs run from owning a business plan because of the stress of creating one. That is why we have also provided a ready-made plan that will suit you. Now that you have new excuses, go get a plan and curb most of those loopholes in your business. 

Opening a new restaurant business in the UK should cover a total estimated cost of £42,000. This fee covers an initial housing fee, your setup cost, and legal advice. Most times it can be higher or lower depending on the environment you are starting off. As a starter, it is safe to set up a small restaurant and grow from there. 

If you are still deciding on the type of restaurant to open, a coffee store would not be a bad investment. The highest profit margin for food is coffee. The coffee industry keeps booming every minute. 

A restaurant owner can make a total of £92, 240 per year and as a low earner, you can also make up to £18, 562 per year.

You need a premises license, which covers your business premises, and also a personal license, which can identify that you are the owner of the business. 

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Kenechukwu Muoghalu

Kenny, an accomplished business writer with a decade of experience, excels in translating intricate industry insights into engaging articles. Her passion revolves around distilling the latest trends, offering actionable advice, and nurturing a comprehensive understanding of the business landscape. With a proven track record of delivering insightful content, Kenny is dedicated to empowering her readers with the knowledge needed to thrive in the dynamic and ever-evolving world of business.

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How to Write a Restaurant Business Plan + Free Template

2. Company Overview

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

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

Here are some points to incorporate in the company overview:

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

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

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

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3. Market analysis

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

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

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

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

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

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

4. Sample Menu

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

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

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

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

5. Restaurant Design

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

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

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

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

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

6. Management Team

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

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

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

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

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

7. Operations Plan

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

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

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

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

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

Read More: The Ultimate Guide to Restaurant Operations Planning

8. Marketing Plan

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

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

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

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

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

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

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

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

9. Financial Plan

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

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

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

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

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

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

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

Restaurant Industry Highlights 2024

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

How to Refine & Present a Restaurant Business Plan

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

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

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

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

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

Download a sample business plan for a restaurant

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

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

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

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

Related Restaurant Resources

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

Discover how Upmetrics can help you write a business plan

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

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

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

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

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

How to get funding for your restaurant business?

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

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

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

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

Can a good restaurant business plan help me secure funding?

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

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

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

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

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

About the Author

Vinay Kevadiya

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

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

Makenna Crocker

10 min. read

Updated March 18, 2024

Free Download:  Sample Restaurant Business Plan Template

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

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

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

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

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

Why write a small restaurant business plan?

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

• Building lease
• Kitchen equipment
• Ingredient sourcing

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

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

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• How to write a small restaurant business plan

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

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

• Start with a company overview

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

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

Just keep it succinct. 

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

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

• Understand your target market

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

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

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

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

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

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

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

Read more: Target market example

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

• Spending habits
• Daily routines

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

• Size up your competition

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

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

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

Get a feel for their operational strategies:

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

And their marketing tactics :

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

Finally, think about their long-term position: 

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

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

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

• Create a detailed operations plan

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

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

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

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

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

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

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

• Actively market your restaurant

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

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

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

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

Digital strategies may include:

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

When developing your promotional strategies, consider the following tips:

Be smart about your online presence

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

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

Consider promotions

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

Engage with the local community

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

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

Don’t ignore your pricing and financial strategy

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

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

Start by estimating your startup costs , including:

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

Then, account for ongoing operating expenses, such as:

• Employee wages
• Mortgage or rent payments
• Ingredient costs

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

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

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

Budget Allocation

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

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

Revenue Streams

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

Diversifying your revenue sources can help stabilize your cash flow.

Cost Control

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

Sales Forecasting

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

Other information to include in your small restaurant business plan

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

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

Restaurant location and layout

Include information about your restaurant’s location . 

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

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

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

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

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

They look at the menu.

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

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

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

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

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

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

Download your free small restaurant business plan template

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

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

More restaurant business plan examples:

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

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

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

Table of Contents

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

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How to write a restaurant business plan.

Everything in life needs planning. Whether it's a small birthday party or constructing a building, each task needs to have some sort of a blueprint. 

Even experts who have been in a field for a certain amount of time agree that having a plan in hand gives you a little idea about your end product. If you’re someone who is looking to open a restaurant but has no clue where to begin, you’ve come to the right place. 

Writing a business plan is the next best possible thing you can do when you’re intending to open up a restaurant. If you need guidance on how to go about it, carry on with this article which makes writing a restaurant business plan easy:

Ideally, your restaurant business plan should include the following topics:

1. Executive Summary

First and foremost, you should have an executive summary at the beginning of your plan. Don’t know what it is? It’s okay. We’ve all been there. An executive summary is a short, succinct summary of your entire business plan. Basically, you should write it for someone who does not have a lot of time but wants to know everything about your business plan. So, maybe you can include a little bit of everything. Skip the boring details.

2. Restaurant Vision and Concept

This is like a primer of your restaurant. Readers, investors or even your team should get a flavour of what the restaurant is all about. Here, you can include logos, your colour theme, what cuisine inspired you to take this leap or just a simple story of your childhood dream. You can include your choice for interior, the staff’s clothing, your location, or maybe even add music suggestions!

Moreover, your restaurant name should be such that it inspires people, or at the very least, it makes them feel something. It should be catchy and should have a nice ring to it. 

3. Thorough Market Analysis

After you’re done with the above two, you need to provide your readers with why your restaurant has a competitive edge over others. Why should people come to your restaurant and not eat somewhere else? If you’re doing something different or have a unique menu, you should include it here. Make it sound like your restaurant is the only one in town offering such services.

Your market analysis should ideally be done before you set a business plan. 

4. Introduce the Team

Of course, you cannot do everything on your own. This is why you have a team who should be included in this business plan. Give a brief description of your team and why they are important in achieving your restaurant dream. You should be able to convey how many people are involved and what positions they will hold in your restaurant and its management.

Perhaps, you can begin with emphasizing the value of team culture and present it as one of your aspirations. Any investor who reads your business plan will need to know if you are not single-handedly managing it or delegating tasks.

5. Target Audience

Any business which does not have a specific target audience is treading in muddy waters. It’s okay if your target audience is everybody (since it’s food). But you should try to define it as much as possible. Maybe the location where your restaurant is can be count as a target audience. However, if your restaurant only targets youngsters, then mention why you think this a suitable demographic. Maybe it has to do with the menu, or it offers a gaming zone etc.

If location and demographic don’t help, then maybe try to define your target audience through psychographic factors. This means that you define their lifestyle and why they would choose your restaurant out of other options. 

The menu is the most important part of your business plan. After all, it is a restaurant’s business plan. You should have a dummy menu with prices and deals so that readers can get an idea of what to expect.

7. Financials

While financials can be intimidating, they shouldn’t have to be. You can hire a consultant or an accountant for handling the financial part of the business. But ideally, you should include the cost of opening a restaurant business. This means that your readers should know if the location is rented or leased, the cost of equipment, employee pay, cost of buying raw materials, and marketing costs.

Restaurant Funding Tips For Small Food Businesses

You should have a rough idea about how big or small your restaurant is going to be. Ideally, people hire an accountant associated with the restaurant industry. They can provide their expertise and give key projections such as:

• Breakeven analysis
• Profit and loss statement 
• Capital Requirements Budget 

8. Marketing Plan

Everybody gets by with a little help. After all, this is your labour of love. So you definitely want the best for it. A good marketing strategy can get your game up. You can choose social media and do the marketing yourself. Or hire a PR agency for it. You will have to justify whatever strategy you employ to your investors. You should include your plans to have a soft opening so that you can get an idea of what customers liked or disliked and what can be further improved.

Restaurant Marketing Strategy

Bottom Line

Opening a restaurant is a big deal itself. But before your restaurant dream can take off, it is important to plan efficiently. Since this is an iterative process, it will save you from unnecessary costs, make you re-think certain decisions and possibly add a new item to your menu. Or simply just provide you with a fresh outlook of how it is going to turn out. Not to forget, you can use this business plan for your investors too! So, if you want to launch a thriving restaurant business, get to planning! If you are unsure of how to write a restaurant business plan, there are many templates available online. 

Check this post from Startups . 

About the Author

Massimo’s career has grown up through the restaurant world, starting as a waiter through to high-end restaurant openings within an operational management capacity. This depth of experience has allowed him to understand the business from both a guest’s needs to what a team needs, giving him the benefit of an all-rounded view and approach to problem solving.

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How to write a restaurant business plan

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

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

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

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

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

1. Branded cover

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

2. Table of contents

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

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

3. Restaurant concept

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

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

4. Sample menu

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

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

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

This section is most relevant for:

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

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

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

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

6. Management team

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

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

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

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

8. Target market

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

9. Location

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

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

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

10. Market overview

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

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

11. Marketing and publicity

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

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

12. Specialists and consultants

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

• General contractor
• PR and marketing

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

13. Business structure

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

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

14. Financial projections

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

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

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

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

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

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

The key projections you can expect to work on are:

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

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

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

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Restaurant Business Plan Template

Written by Dave Lavinsky

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

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

Download our Ultimate Restaurant Business Plan Template here >

What Is a Restaurant Business Plan?

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

Why You Need a Restaurant Business Plan

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

Sources of Funding for Restaurants

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

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

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

Finish Your Business Plan Today!

How to write a restaurant business plan.

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

Executive Summary

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

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

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

Company Overview

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

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

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

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

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

Include answers to questions such as:

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

Industry Analysis

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

While this may seem unnecessary, it serves multiple purposes.

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

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

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

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

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

Customer Analysis

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

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

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

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

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

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

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

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

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

Competitive Analysis

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

Direct competitors are other restaurants.

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

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

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

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

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

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

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

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

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Marketing plan.

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

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

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

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

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

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

Operations Plan

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

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

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

Management Team

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

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

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

Financial Plan

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

Pro-Forma Profit & Loss Statement / Income Statement

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

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

Pro-Forma Balance Sheets

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

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

Pro-Forma Cash Flow Statement

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

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

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

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

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

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

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

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

Want more tips? Check out our related articles:

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

Restaurant Business Plan Template FAQs

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

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

Where Can I Download a Free Restaurant Business Plan PDF?

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

Where Can I Find a Small Restaurant Business Plan PDF?

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

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

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

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Restaurant Business Plan Template

Download our template and start creating your restaurant business plan.

Updated September 22, 2023 Reviewed by Brooke Davis

Your restaurant business plan is an outline of your future success. A well-formulated plan helps put the big picture together no matter how good your restaurant ideas are.

A business plan helps prove the viability of your thoughts and can provide investors with the information they need to sign on to your project. Investors need to know how you will run your restaurant in a competitive market and how you will overcome any challenges.

Your business plan lets you provide a framework for yourself and others to get your restaurant off the ground. Lack of preparation and a proper plan is one of the leading reasons new restaurants fail within their first year.

Learn how to write a restaurant business plan and avoid many common pitfalls of new business owners. Legal Templates has a free restaurant business plan template to help you get started.

Why You Need a Business Plan for Your Restaurant Business

How to write a business plan for a restaurant, restaurant business plan example.

Too many new restaurant owners fail to put together a business plan. You may think you don’t need one because you know what you want to do. Without a proper business plan, however, you’re moving into a difficult process without a strong framework for success.

When you want people to invest in your business, you need to be able to demonstrate future success. A concrete and carefully detailed business plan is a must. A well-crafted plan increases the likelihood that you will secure investors.

A business plan aims to help you achieve your goals at each stage of your business development and operation. The program will cover operational details, regulatory compliance, hiring practices, and other essential details.

A business plan can also help you turn your vision into tangible goals others can see. With this in a detailed plan, you will be more likely to create a successful and long-lasting restaurant.

Many people don’t know how to start a restaurant business plan without help. A good plan hits the essential details and outlines your vision for the restaurant’s future. However, you don’t have to do this from scratch. A restaurant business plan example can help you get started and know what to include in your plan.

1. Executive Summary

An executive summary is a brief overview of your company. It will outline why the community wants your food and needs your restaurant. This summary section will focus on your intended reader, whether that person is yourself or a potential investor.

An executive summary is a place for brief details rather than an in-depth and fact-heavy outline. Many people consider this the essential part of the plan, as it will outline why the restaurant will succeed.

The executive summary is your chance to capture the reader’s attention. Many people will decide whether to keep reading your plan, so getting off on the right foot is essential. Your executive summary will include information like:

• How will your restaurant be competitive
• The type of food you will serve and a menu
• The target demographics for the restaurant
• An implementation plan
• Outline of competition you will face
• Who the owners and staff will be
• The organizational structure of your restaurant
• Marketing and sales strategies

Many of these details will receive an in-depth treatment later in your plan. They should provide just the key points you want to make to summarize the rest of your business plan.

2. Management Team

Your restaurant business plan should include a section that presents your management team. Here, you detail the responsibilities of each owner, manager, and staff member. You lay out expectations for who will do what in getting the business started. These details also help show investors you are serious and know how to handle the day-to-day operation of a restaurant business.

The management team section should include essential details about the ownership of the restaurant, including:

• Legal names of each owner
• How the restaurant will be legally structured (corporation, limited liability company (LLC), etc.)
• Types of Ownership
• Percentage of ownership for each owner
• Ownership agreement among the parties

Your business plan should also include details about those running the restaurant daily. While there may be some overlap — especially in small restaurants — management responsibilities should be clearly outlined. This information should include the following:

• Full names of any management team member
• Education and background
• Past restaurant or management experience
• Title and summary of job responsibilities
• Any food industry training
• Salary and benefits information

3. Products and Services

Investors want to know what you will be serving and how you know customers will like it. This is where you can get specific and show why people flock to your restaurant. A robust opening menu shows you are prepared and know how to attract potential customers. The products and services section will include your sample menu and any other services your restaurant will provide.

This section should also address other questions about how you will handle your products:

• How will you order the necessary supplies?
• What are the costs of products and the sales price?
• How will you measure sales success?
• Why will customers choose your food over competitors’?
• How will your menu change over time?

Too many new restaurant owners have a great vision and food but don’t know how to execute a successful business. Investors want to know that your food will be good and that you fully understand how to run a restaurant. A restaurant business plan template can help you create a successful plan.

4. Customers and Marketing

You need to know who your customers are going to be. Any successful restaurant understands its key demographics and how it will market its business to these potential customers. Your business plan must outline important information about your customers and provide detailed data about the availability of these customers in your area.

Market research is often helpful in demonstrating that the type of customer you are looking for is readily available in your local marketplace. Supporting information must be available here to show investors you have customers to keep your restaurant long-term.

Marketing strategies and an ongoing plan are essential to the success of a new business — especially a restaurant. It would be best to show how you would make people aware of your new restaurant and engage customers in the future. Your restaurant business plan can include marketing details such as:

• Where will your restaurant be located?
• Will you offer delivery, and what is the range?
• Will you advertise on social media, your website, or other digital marketing?
• Will you use billboards, flyers, or other complex media advertising?
• What is your advertising budget?

These crucial details demonstrate you have a real plan for your restaurant’s success.

5. SWOT Analysis

A SWOT analysis for your new restaurant will focus on four key areas:

• Opportunities

A SWOT analysis addresses difficult questions in an easy-to-read format. It is a business tool that helps to analyze how your restaurant will perform against your competition. It will look at internal and external factors that may help or hurt your future business.

This data is based on real-world facts rather than ideal conditions or best hopes.

6. Financials

The financials section details the key areas of financial performance for your business. This includes information about start-up costs and break-even points. It also shows how and when the company can profit and see a return on investment.

The financial section should include the following:

• Monthly expenses — supplies, payroll, rent, etc.
• Price points for all products
• Projected revenue
• Mathematical projections for the restaurant
• Variable costs of the business
• Financial records and cash flow statements

7. Operations

Your restaurant business plan must address how your restaurant will run. While this includes details about products and services, it will also cover other critical operational details such as:

• Employment requirements
• Business hours
• Licensing and food inspection requirements
• Cleaning procedures
• Restaurant design
• Mission statement
• Restaurant location

Investors want to see precisely how you will run your business and how you will do it successfully. People often hesitate to invest in a restaurant, as many eateries fail within the first year.

However, a strong business plan showing you understand your specific operational issues will go a long way to alleviate these concerns and get you started on the right foot.

8. Appendix

The appendix section allows you to include other valuable documents and information at the end of the business plan. This may be information that does not fit well into different sections or is supporting documentation for the information in the primary areas. An appendix might include, but is not limited to:

• Letters of reference
• Legal permits and licensing
• Customer reviews of food and services
• Pictures of people enjoying your food
• Restaurant design sketches
• Photos of a proposed restaurant location
• Market research

The appendix lets you end on a good note. You can provide additional information to bolster the rest of your business plan.

Your restaurant business plan should be comprehensive and easy to understand. The prospect of putting one together can feel daunting without some help. A restaurant business plan sample can help you start and tell you what to include.

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How to Write a Restaurant Business Plan

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

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

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

Why you shouldn’t skip a restaurant business plan

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

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

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

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How to write a restaurant business plan: Step by step

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

Executive summary

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

Your restaurant business plan executive summary should include information on:

Mission statement: Your goals and objectives

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

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

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

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

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

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

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

Company overview

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

Your restaurant business plan company overview should include:

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

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

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

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

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

Team and management

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

Your restaurant business plan team and management section should have:

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

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

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

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

Sample menu

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

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

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

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

Market analysis

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

Your restaurant business plan market analysis should include:

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

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

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

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

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

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

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

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

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

Marketing and sales

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

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

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

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

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

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

Business operations

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

The business operations section should include:

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

Hours: Your hours and days of operation

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

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

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

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

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

Budget: Your current budget or a general startup budget

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

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

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

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

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

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The bottom line

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

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

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

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Not everyone can prepare home-cooked meals every day. Bombarded with hectic work schedules , deadlines, and unfinished tasks at home, some people cannot find time to make a sumptuous meal to warm the soul. With that, many individuals turn to restaurants and diners to have decent food choices. If you run a restaurant, creating business plans and marketing plans can help boost sales and increase the visibility of the enterprise. In particular, this article will focus on restaurant business plans. So, take the time to read and learn something for your growing company.

Restaurant Business Plans Pdf

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Restaurants have been providing delicious meals for different individuals for many decades now. People who don’t have time on their hands, visitors from other cities, and a couple of friends enjoying a get-together after months of not seeing each other—these things are happening within the restaurant walls. In simple terms, a restaurant business plan focuses on the management organization, business proposals, and marketing strategies that the business will take to ensure the continuation of the establishment. It also includes the projected costs, profits, and restaurant training plan for the employees of the business.

According to Statista, the restaurant industry in the U.S. has seen a considerable increase in profit for the last four decades. In 1970, the sector only amounted to $42.8 billion. But now, the estimate is $745.61 billion—additionally, the industry also employs more than 14 million people. In different states around the country, emerging restaurants use small town restaurant business plans to continue increasing profit. Despite changes, restaurants will always be a favorite among folks.

Running a business can be challenging and tricky. The business owner has so many decisions to carry and different ideas to follow. For instance, restaurants—and the likes of coffee shops and cafes—have to consider various factors before implementing policies and proposals. Importantly, they should have a restaurant business plan format to organize goals. So, what are the steps in writing a detailed restaurant business plan?

In creating the restaurant or food stand business plan, the planners should begin with analyzing the business objectives and purpose. Will the concentration stay on increasing customers? Or will it be on crafting new food options for clients? When the goals are set, the rest of the business plan format will follow.

Every business plan requires enough funds and resources. Hence, the owner must estimate his or her assets to determine the probability of continuing the proposed plan. The restaurant budget should cover the operational cost, salary and benefits of works, and rental fees. Sometimes, restaurant startup costs can be acquired through bank loans and investments from other sources.

Next, describe the approaches that can help boost the restaurant’s profit. Should the shop utilize a social media business plan to improve visibility and promote the products? Can restaurant brochures still be effective? List down the choices and also provide risk assessment reports.

An excellent example of a restaurant utilizing a trademark to influence the audience is McDonald’s. The company’s slogan, “ I’m Lovin’ It ,” is recognizable everywhere. You want to achieve this kind of success. With that, invest time and money in a branding plan to make your business memorable.

According to Investopedia, different business models are available for entrepreneurs to follow or revise for their respective businesses. Some examples of traditional business models are direct sales plans, franchising, and advertising-based methods. The recent versions of business models are hybrids of the other techniques. Right now, the business plan model depends on the needs of the entrepreneur.

The first step in carrying out your dream is to figure out the resources you have at hand. By knowing where you stand, you can create the required business proposals and a marketing strategy . Next, conduct a market analysis to determine the favorable outcome of your dream business. As always, think about the future before investing your money and time on a concept.

Yes, you should have exit plans suited for the establishment. Since the restaurant business has higher risks of emergencies—due to ventilation and use of charcoal—compared to other diners, you should create a crisis management plan . Do note that all businesses should have disaster plans and not only BBQ restaurant businesses.

Starting a restaurant business entails long hours of developing fast food menus , creating restaurant flyers , and promotional materials. Nevertheless, the result of the investment means happy customers and sufficient profit. With a business plan, the entrepreneur can establish areas that need improvement. Additionally, it also helps businesses identify effective marketing techniques. So, use restaurant business plans for the growing company.

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