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Restaurant Business Plan Template

Written by Dave Lavinsky

Restaurant Business Plan

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

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

What is a Restaurant Business Plan?

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

What are the Main Types of Restaurants?

There are many types of restaurant businesses which vary based on their service style. Restaurants can range in type from fast food, fast casual, moderate casual, fine dining, and bar and restaurant types.

Restaurants also come in a variety of different ethnic or themed categories, such as Mexican restaurants, Asian restaurants, American, etc.  Some restaurants also go mobile and have food trucks.  

How Do You Get Funding for Your Restaurant Business Plan?

Restaurant businesses are most likely to receive funding from banks or independent restaurant investors. Typically you will find a local bank and present your restaurant business plan to them. Most independent restaurant investors are in the restaurant business already and can be a valuable resource for advice and help with your business plan.

Another option for a restaurant business is to obtain a small business loan. SBA loans are a popular option as they offer longer loan terms with lower interest rates.  

Sample Business Plan for a Restaurant Owner

Below is a business plan example to help you create each section of a comprehensive restaurant business plan.

Executive Summary

Business overview.

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

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

Products Served

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

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

A sample menu can be found in the Appendix of this business plan.

Customer Focus

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

Management Team

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

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

Financial Highlights

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

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

Company Overview

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

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

Bluehorn Restaurant & Steakhouse History

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

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

Industry Analysis

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

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

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

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

Customer Analysis

Demographic profile of target market.

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

Customer Segmentation

The target audience for Bluehorn Restaurant & Steakhouse will primarily include the following customer profile:

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

Competitive Analysis

Direct and indirect competitors.

Bluehorn Restaurant & Steakhouse will be competing with other restaurants in Oklahoma City. A profile of each of our direct competitors is below.

Located in the trendy area known as the Plaza District, The Press has reimagined our favorite foods of the surrounding regions through the lens of home.

The menu consists of appetizers, soups, burgers and sandwiches, bowls, main dishes, sides, desserts, and a large selection of alcoholic beverages. The Press serves craft beer, domestic beer, wine spritzers, house cocktails, wine, and mimosas. They also offer brunch. The menu of The Press is affordable with the most expensive dish being $16. The wine menu is also not pretentious as the wine is sold either by the glass or bottle, with the most expensive bottle being $52 for the Gruet Sparkling Brut Rose.  

Oak & Ore

Oak & Ore is a craft beer and restaurant in OKC’s Plaza District. They have a 36-tap beer selection and offer vegetarian, vegan, and gluten free dining options. Oak & Ore offers a rotating, 36-tap selection of their favorite brews from Oklahoma and around the world. Each beer is thoughtfully paired with a craft beer-inspired restaurant experience.

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

The Mule OKC

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

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

Competitive Advantage

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

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

Marketing Plan

Promotions strategy.

The marketing strategy for Bluehorn Restaurant & Steakhouse is as follows:

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

Social Media

Bluehorn Restaurant & Steakhouse will use social media to cater to the millennials and Oklahoma City residents. Chef Peter and Anastasia plan to hire an advertising agency to take professional photographs of the menu items and location to create appealing posts to reach a greater audience. The posts will include pictures of the menu items, as well as upcoming featured options.  

SEO Website Marketing

Bluehorn Restaurant & Steakhouse plans to invest funds into maintaining a strong SEO presence on search engines like Google and Bing. When a person types in “local fine dining restaurant” or “Oklahoma City restaurant”, Bluehorn Restaurant & Steakhouse will appear in the top three choices. The website will include the full menu, location, hours, and lots of pictures of the food, drinks, and steaks.  

Third Party Delivery Sites

Bluehorn Restaurant & Steakhouse will maintain a presence on sites like GrubHub, Uber Eats, Doordash, and Postmates so that people looking for local food to be delivered will see Bluehorn Restaurant & Steakhouse listed near the top.  

Operations Plan

Operation functions:.

The company will hire the following:

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

Milestones:

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

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

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

7/10/202X – Finalize menu.

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

8/15/202X – Start of marketing campaign

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

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

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

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

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

Chef Peter Logan, Co-Owner

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

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

Anastasia Gillette, Co-Owner

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

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

Financial Plan

Key revenue & costs.

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

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

Funding Requirements and Use of Funds

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

Financial Projections

Income statement, balance sheet, cash flow statement.

  You can download our free restaurant business plan template PDF . This restaurant business plan template can be used to create a finalized business plan for your restaurant concept.

• Sample Business Plans
• Food, Beverage & Restaurant

How to Write a Restaurant Business Plan + Free Template

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

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

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

Key Takeaways

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

Why is a restaurant business plan important?

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

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

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

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

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

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

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

1. Executive summary

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

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

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

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

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

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

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

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

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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 Restaurant Business Plan in 2024 (Step by Step Guide with Templates)

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

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

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

Transform your restaurant ideas into reality.

Boosts entrepreneurial success by 16% ( Harvard Business Study ).

It equips you to navigate challenges before they arise.

Attracts potential investors.

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

To set yourself up for success create a restaurant business plan.

Here's how to get started. 

What is a restaurant business plan? 

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

When it comes to the length and level of detail, ranging from brief synopses to large papers, each business plan may vary. It's good to note that investors can benefit from clear insights and additional information provided from the start. 

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

Steps to include in your business plan 

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

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

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

1. Executive summary

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

80% of venture capitalists say they read the executive summary first.

62% of investors say they would not continue reading a business plan if the executive summary did not capture their interest.

A strong executive summary can increase the likelihood of securing funding by up to 40%.

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

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

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

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

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

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

1.1 Concept Development

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

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

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

1.2 Cuisine Selection

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

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

To make an informed decision, consider factors such as:

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

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

1.3 Creating a mission statement

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

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

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

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

Related content: How to Write a Restaurant Mission Statement 

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

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

2. Company description

This is where you carefully introduce the company in the restaurant business plan.

Include the name of the restaurant you are launching in this field along with its address, phone number, and other important information.

Then, also include the owner's information as well as a synopsis or explanation of their background. The restaurant's legal position and its short- and long-term objectives should be outlined in the second section of the company description.

To demonstrate your understanding of the changes in the local food business and the reasons why the most independent restaurant investors will be successful in this market, please submit a brief market research.

Here's an example of the page layout:

Company Description

Restaurant Name: [Restaurant Name]

Location: [Restaurant Address]

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

Owner: [Owner Name]

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

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

3. Market analysis

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

3.1 Industry analysis

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

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

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

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

An example of analyzing your target market

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

Demographics and preferences

Identifying your primary target market involves considering factors such as:

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

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

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

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

Dining habits and trends

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

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

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

3.2 Competition analysis

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

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

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

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

3.3 Marketing analysis

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

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

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

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

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

But the price should be the most important component of your sample menu. The cost research you've completed for investors ought to be reflected in your prices. They will have a clearer idea of your restaurant's intended price range as a result. 

You'll quickly see how important menu engineering can be, even early on.

5. Employees

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

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

6. Restaurant design

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

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

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

7. Location

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

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

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

Example for choosing an ideal location

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

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

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

7.1 Foot traffic and accessibility

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

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

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

7.2 Neighborhood demographics

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

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

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

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

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

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

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

8. Market overview

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

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

9. Marketing

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

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

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

10. External help

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

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

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

11. Financial analysis

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

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

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

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

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

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

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

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

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

Growth Marketing Manager at Eat App

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

Reviewed by

Nezar Kadhem

Co-founder and CEO of Eat App

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

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How to Write a Restaurant Business Plan: Complete Guide

• January 31, 2023
• Food & Beverage

👇 Check all our resources on restaurants 👇

Whether you’re looking to raise funding from private investors or to get a loan from a bank (like a SBA loan) to open a restaurant , you will need to prepare a solid business plan.

In this article we go through, step-by-step, all the different sections you need in the business plan of your restaurant . Use this template to create a complete, clear and solid business plan that get you funded. Let’s dive in!

1. Restaurant Executive Summary

The executive summary of a business plan gives a sneak peek of the information about your business plan to lenders and/or investors.

If the information you provide here is not concise, informative, and scannable, potential lenders and investors will lose interest.

Though the executive summary is the first and the most important section, it should normally be the last section you write because it will have the summary of different sections included in the entire plan.

Why do you need a business plan for a restaurant?

The purpose of a business plan is to secure funding through one of the following channels:

• Obtain bank financing or secure a loan from other lenders (such as a SBA loan )
• Obtain private investments from investment funds, angel investors, etc.
• Obtain a public or a private grant

How to write your restaurant’s executive summary?

Provide a precise and high-level summary of every section that you have included in your business plan. The information and the data you include in this segment should grab the attention of potential investors and lenders immediately.

Also make sure that the executive summary doesn’t exceed 2 pages in total: it’s supposed to be a summary for investors and lenders who don’t have time to scroll through 40-50 pages, so keep it short and brief.

The executive summary usually consists of 5 major sub-sections:

• Business overview : start by introducing your restaurant and the products and services that you intend offer. Mention the type of restaurant you intend to open (such as fine dining, casual dining, fast casual, ghost restaurant, café, pub, etc.), the menu and prices. Also add here the total number of customers your restaurant can host at once, its location, and some details on the surface and the design layout
• Market analysis : summarise the market where you will operate and provide a brief about the target audience , market size , competitors , etc. No need to provide granular data here, save it for the Market Overview section later on (or the appendix)
• People : introduce your restaurant’s management and employee structure. Provide a brief (no more than a couple of sentences each) of the knowledge and experience of the team. Also, speak about your hiring plans.
• Financial plan : how much profit and revenue do you expect in the next 5 years? When will you reach the break-even point and start making profits? You can include here a chart depicting your key financials statements
• Funding ask : what loan/investment/grant are you seeking? How much do you need? How long will this last?

Restaurant Financial Model

Download an expert-built 5-year Excel financial model for your business plan

2. Restaurant Business Overview

This is the section where you will provide details about your restaurant and the chosen business model. You must address some important questions that lenders and/or investors generally ask .

Here is a quick list of some of those questions you must address:

• What is the rationale behind you opening this type of restaurant today?
• What’s the restaurant’s location and why did you select that location?
• Why did you select the type of restaurant you want to open?
• What will be the products and services you will offer?
• What will be your pricing strategy and why?
• What will be your opening days / hours?
• How many customers can you serve at once (capacity)?
• What is the surface of your restaurant? How is the restaurant designed (incl. dining rooms and kitchen area)?
• What will be the legal structure of your company?

a) History of the Project

Any business must have two components:

• Passion & experience of the business owner
• Rationale behind starting this type of business today

Passion & experience

You may or may not have prior experience. If you have experience, speak about it and how it will help you to run your business. For instance, you may have been a restaurant manager in a popular restaurant for 6 years, and now you want to start your own restaurant and use your knowledge to run it more efficiently.

However, if you don’t already have experience, that’s fine. You must demonstrate your passion and some industry knowledge (you may have conducted thorough research).

What is your restaurant’s mission?

For example, there may not be any fine dining restaurant in your area where wealthy residents or tourists can enjoy an upscale meal experience in a sophisticated and elegant environment.

But that’s not all: your market must be suitable for your business to thrive.

For instance, if you are planning to open a fine dining restaurant in a low-income area, it is probably not going to attract many customers. Similarly, if the population of the target market has a high percentage of people preferring takeaway/delivery food options because of their busy lifestyle, a fine dining restaurant may not be a good idea.

b) Business Model

This sub-section of the Business Overview will explain your business model. Describe the following points briefly:

• Will you buy an existing restaurant and do some remodeling, or will you start a new restaurant and design it from scratch?
• Will you buy a franchise or do you plan to open an independent restaurant instead?
• The type of restaurant you want to open and why

What are the different types of restaurants?

There are multiple types of restaurants. Some of them that you may consider include, but are not limited to:

• Fine Dining : They provide upscale meal experience with several courses. The atmosphere is sophisticated and classy. They can be franchises or individually owned. Of course, they are quite expensive.
• Casual Dining : This type of restaurants serve customers at their tables and the food prices are moderate. The atmosphere is not very sophisticated. Though the décor is often unique, it can be based on the type of food a restaurant serves.
• Fast Casual : These restaurants will make your food available quickly, but the food is healthier than fast food. Also, food is cheaper than casual dining. They have a counter service (you must collect food from the counter) and the décor is more contemporary.
• Ghost Kitchens : ghost kitchens (or “dark kitchen”) restaurants do not have a storefront, a dining room, signage, or décor. They operate using food delivery partners and take orders through online ordering or phone ordering.
• Fast Food : Think of Taco Bell , KFC, Burger King, etc. The food is relatively cheap and is served quickly. Food ingredients are usually preheated or precooked, and food delivery happens over the counter or via a drive-through window.
• Buffet Style : These restaurants are similar to the Family Style restaurants but with a fundamental difference. People get to select from a selection of food that are made available against a fixed price. However, customers need to serve themselves and they are allowed to return to the buffet for as many times as they want.

c) Products & Services

Of course, the products you will offer in your restaurant will depend on the type of restaurant you are opening. A Buffet Style restaurant, for example, usually prefer specialty cuisines like Indian, pizza, home cooking, Chinese, etc. Similarly, if you are opting for a Diner, you will most likely offer fried foods (fish & chicken), breakfast items, burgers, etc. at a low cost.

It is a good idea to give a list of food and drinks that you want to sell. Depending on the scale of your operations, you may have too many menu items. It is not possible to list every item on your menu, but make sure that you are listing the most important ones. If you specialize in one or a few specific dishes, mention that, too.

d) Pricing Strategy

In this sub-section, you must explain the pricing strategy of your restaurant. If you have multiple competitors (in the same niche) in the vicinity, you cannot have huge pricing variation, especially for the similar food items. Pricing will, of course, depend on the type of restaurant you are opening, and the food items you are offering.

For example, if you are sourcing the raw materials only from organic farms that do not use fertilizers and pesticides, your menu items will have a higher price tag.

Similarly, you cannot expect to charge expensive Fine Dining-like prices if you are opening a Casual Dining restaurant instead.

Create a pricing table and ensure to provide an average price range for your products. You don’t need to provide exact pricing for each product. Use price ranges instead.

Offering a pricing table is important because your pricing strategy will allow investors to tie your pricing strategy with your financial projections .

e) Legal Structure

Finally, your business overview section should specify what type of business structure you want. Is this a corporation or a partnership (LLC)? Who are the investors? How much equity percentage do they own? Is there a Board of Directors? If so, whom? Do they have experience in the industry?

3. Restaurant Market Overview

A complete understanding of the market where you want to operate is important for the success of your business.

For example, if your intentions are to open a classy Fine Dining restaurant in a low-income area, you will not attract enough customers. Similarly, if you want to open a fast-food restaurant in a place where family dining is more popular, it will be a disaster.

Therefore, you must cover here 3 important areas:

• Market size & growth : how big is the restaurant industry in your area? What is its growth rate (or decline rate) and what are the factors contributing to its growth or decline?
• Competition overview : how many competitors are there? How do they compare vs. your business? How can you differentiate yourself from them?
• Customer analysis : who is your target audience? What type of restaurants do they prefer? How regularly do they visit restaurants for dining? What type of food do they prefer? How much do they spend at restaurants on average?

a) Restaurant Industry Status Quo

How big is the restaurant industry in the us.

According to Finance Online , there were over 1 million restaurants (all types combined) in the US in 2021. The industry recovered post a 60% drop in sales in April 2020 due to the pandemic, and recorded an annualised market size of over $1 trillion dollars in July 2022 ($1,033 billion)..!

How big is the restaurant industry in your area?

Once you provide the overall picture of the US, divert your attention to the area where you want to operate. It might not be possible to find region or area-specific studies, and hence, you must estimate the market size .

For example, if there are 1,000,000 restaurants in the country with total annual revenue of $1 trillion, the average annual revenue for each establishment is around $1 million.

Therefore, if the area where you want to open your restaurant has 30 restaurants, you can safely assume that the restaurant industry in your area is worth approximately $30 million.

How fast is the restaurant industry growing in the area?

You must show the expected growth rate of the restaurant industry in your area. This information may not be available via online research papers. However, assessing the growth rate will not be difficult as you can use metrics such as the number of competitors in your area.

For instance, if there were 25 restaurants in 2018 and 30 restaurants in 2022, the average annual growth rate would be 5%.

What are the current restaurant market trends in your area?

It is vital to understand the trends of the restaurant industry in your area. Understanding trends will allow you to devise marketing strategies.

Understanding trends won’t be easy. You must conduct research and talk with your target audience. Additionally, you must also study your competitors to understand their target audience, the products they sell, etc.

Some common questions you may ask the target audience include:

• What type of restaurants do they prefer?
• At what time of the day do they prefer to visit a restaurant (breakfast, lunch, dinner)?
• How frequently do they visit restaurants?
• What type of foods do they usually order?

You can ask as many questions as you need to understand the evolving trends.

b) Competition Overview

Studying your competitors’ business models is vital. You need to understand what makes them successful or why they fail. A clear understanding of their food offerings, marketing strategies, etc., will allow you to provide a better service.

If your competitors are offering nearly the same products & services, then what is their market share and how do they market their products & services to attract new customers?

It is always a good idea to do some research (if necessary, physically visit your competitors without revealing your business intentions) and create a comparative table summarizing their product & service offerings, marketing strategies, target audience, etc.

Here is a sample table that you can use:

The table you will create will depend on what information you need and want to include based on your proposed business model.

Restaurant SWOT Analysis

Try to provide a SWOT analysis . It must be crisp and highly focused. SWOT stands for Strength, Weakness, Opportunities, and Threats.

Here is a sample that you can use as a reference:

• Strength: 8 years of senior manager experience in a reputed Michelin Star Fine Dining restaurant operated & owned by a renowned chef and a master’s degree in Hospitality management, experienced senior chef with 22 years of experience
• Weakness: Startup cost, zero reputation
• Opportunities: An affluent neighborhood with a rising demand for fine dining establishments, only one fine dining restaurant in the 3-mile radius
• Threats: Increasing cost of raw materials because of geo-political turmoil restricting international trade routes

A clear understanding of your strengths and weakness along with opportunities and threats in the real market can help you to design your marketing strategy. It also helps potential investors to assess the risk and reward profile of your business.

c) Customer Analysis

This is the sub-section where you will provide a detailed analysis of your target audience.

Some important points that you must include in your customer analysis include:

• Age and gender distribution (you can get local demographic data from census.gov )
• Per capita expenditure on dining
• Frequency of restaurant visits
• Average monthly income and disposable income
• Average bill size per visit
• Average yearly or monthly spending on food at restaurants
• Type of restaurants preferred
• The expected price range for food
• Inclination towards loyalty programs & free perks
• Things they dislike about existing restaurants and what they expect to be improved

You can add as many data points as required to validate your business decision. The idea here is to display your deep understanding of the target audience and their needs, preferences, and expectations. This knowledge can help you to tailor your products & services to attract new customers and increase sales .

4. Sales & Marketing Strategy

This is the segment where you outline your customer acquisition strategy. Try to answer the following questions:

• What is your USP ?
• What are the different marketing strategies you will use?
• How do you intend to track the success of your marketing strategy?
• What is your CAC or customer acquisition cost ?
• What is your marketing budget?
• What introductory promos and offers do you intend to provide for attracting new customers?

Let’s expand a bit on a few questions below:

What marketing channels do restaurants use?

A few marketing channels that restaurants typically use are:

• Word-of-mouth, recommendations,
• Local listing & reviews (e.g. Google reviews)
• Online booking platforms (e.g. TheFork , Opentable , etc.)
• Influencer marketing
• Print media, etc.

It is not necessary to use all channels. You can start by focusing on a few of them and include other marketing strategies later instead.

What is your unique selling proposition?

In other words, how do you differentiate yourself vs. competitors? This is very important as you might need to win customers from competitors.

A few examples of USPs can be:

• Organic raw materials : we source organic farm fresh raw materials from local farmers
• Authentic Indian food : prepared by a Michelin Star chef from India
• Family run restaurant : run by a family, helping families connect over delicious food
• Price : affordable food & menu for the quality vs. competitors
• Location : the restaurant is located in a busy street, thereby attracting many customers who can easily glance over the menu
• Uniqueness : you may be the only tapas-style restaurant around, in an area where people are fond of this type of restaurant

5. Management & People

You must address 2 things here:

• The management team and their experience / track record
• The organizational structure : different team members and who reports to whom?

a) Management

Small businesses often fail because of managerial weaknesses. Thus, having a strong management team is vital. Highlight the experience and education of senior managers that you intend to hire to oversee your restaurant business.

Describe their duties, responsibilities, and roles. Also, highlight their previous experience and explain how they succeeded in their previous roles.

It is also important that you explain how their experiences and qualifications help you in implementing the restaurant you are proposing. If they have specialized training, achievement, and experience (such as a degree in hospitality management, 3 Michelin stars, experience in developing menus for 5-star hotels, etc.), add that information.

b) Organization Structure

Even if you haven’t already hired a restaurant manager, server, chef, head cook, busser, cashier, bartenders, and other relevant staff members, you must provide here a chart of the organizational structure defining the hierarchy of reporting.

6. Financial Plan

The financial plan is perhaps, with the executive summary, the most important section of any business plan for a restaurant.

Indeed, a solid financial plan tells lenders that your business is viable and can repay the loan you need from them. If you’re looking to raise equity from private investors, a solid financial plan will prove them your restaurant is an attractive investment.

There should be 2 sections to your financial plan section:

• The startup costs of your project (if you plan to start a new restaurant, renovate your restaurant, etc.)
• The 5-year financial projections

a) Startup Costs

Before we expand on 5-year financial projections in the following section, it’s always best practice to start with listing the startup costs of your restaurant . For a restaurant, startup costs are all the expenses you incur before you open your restaurant and start making sales . These expenses typically are:

• The leasing deposit for the space (if you rent) or to buy the real estate (if you buy)
• Renovations and improvements
• Equipment & appliances
• Furniture & tableware

Of course, the startup costs depend on a number of factors, like the size of your restaurant, its location, the facilities, the menu, etc.

On average, it costs $484,000 to $685,000 to open a casual restaurant with 150 seats (2,500 sq. ft.) in the US.

Note that these costs are for illustrative purposes and may not be fully relevant for your business. For more information on how much it costs to open and run a restaurant, read our article here .

b) Financial Projections

In addition to startup costs, you will now need to build a solid 5-year financial model for your restaurant.

Your financial projections should be built using a spreadsheet (e.g. Excel or Google Sheets) and presented in the form of tables and charts in the business plan of your restaurant.

As usual, keep it concise here and save details (for example detailed financial statements, financial metrics, key assumptions used for the projections) for the appendix instead.

Your financial projections should answer at least the following questions:

• How much revenue do you expect to generate over the next 5 years?
• When do you expect to break even ?
• How much cash will you burn until you get there?
• What’s the impact of a change in pricing (say 15%) on your margins?
• What is your average customer acquisition cost?

You should include here your 3 financial statements (income statement, balance sheet and cash flow statement). This means you must forecast:

• The number of covers (customers or orders) over time ;
• Your expected revenue ;
• Operating costs to run the business ;
• Any other cash flow items (e.g. capex, debt repayment, etc.).

When projecting your revenue, make sure to sensitize pricing, cost of raw materials (food supplies) and your sales volume. Indeed, a small change in these assumptions may have a significant impact on your revenues and profits.

7. Use of Funds

This is the last section of the business plan of your restaurant. Now that we have explained what your restaurant’s business model and concept are, what is your menu, your marketing strategy, etc., this section must now answer the following questions:

• How much funding do you need ?
• What financial instrument(s) do you need: is this equity or debt, or even a free-money public grant?
• How long will this funding last?
• Where else does the money come from? If you apply for a SBA loan for example, where does the other part of the investment come from (your own capital, private investors?)

If you raise debt:

• What percentage of the total funding the loan represents?
• What is the corresponding Debt Service Coverage Ratio ?

If you raise equity

• What percentage ownership are you selling as part of this funding round?
• What is the corresponding valuation of your business?

Use of Funds

Any restaurant business plan should include a clear use of funds section. This is where you explain how the money will be spent.

Will you spend most of the loan / investment in paying your employees’ salaries? Or will it cover mostly the cost for the lease deposit and the renovation?

Those are very important questions you should be able to answer in the blink of an eye. Don’t worry, this should come straight from your financial projections. If you’ve built solid projections like in our restaurant financial model template , you won’t have any issues answering these questions.

For the use of funds, we also recommend using a pie chart like the one we have in our financial model template where we outline the main expenses categories as shown below.

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Restaurant Business Plan Template

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What You Get

• A compelling & detailed pre-written Restaurant business plan template in WORD
• A full-fledged Restaurant financial plan model in EXCEL that you can easily customize
• Customized text tailored to the Restaurant business
• The ability to paste advanced charts and tables within a click
• No accounting or specialized financial knowledge needed
• Low-cost solution saving you time and money

Restaurant Business Plan Template Description

Our ready-made restaurant business plan package is all you need to build a detailed and solid business plan for your upcoming restaurant concept. It includes a pre-written business plan template in Word and an automatic financial plan in Excel tailored to the restaurant business and which you can easily customize to make them perfectly fit your own F&B project. Save a tremendous amount of time and money by downloading our ready-made restaurant business plan template and impress potential investors and other stakeholders. Check below the full content details of your restaurant business plan package.

Restaurant Business Plan Document in Word

Our ready-made Restaurant business plan template is in Word format and includes 22 pages. The document is divided into multiple sections. Each section contains the essential points that are necessary to effectively present your Restaurant project. Each section and sub-section offers you a sample text that you can easily customize to make your business plan unique. Below is a small excerpt of your pre-written restaurant business plan in Word.

Auto matic Restaurant Financial Plan in Excel

Our pre-populated Restaurant financial model is in Excel format and includes multiples worksheets. You can easily edit the model’s inputs including changing costs and revenue assumptions to generate pro-forma financial forecasts including P&L, Cash flows and Balance Sheets. Below is a small extract of your automatic restaurant financial plan in Excel.

This Ready-Made Restaurant Business Plan is For

• Entrepreneurs wishing to start a Restaurant business
• Aspiring Restaurant owners who want to create a business plan fast and easy
• Restaurant entrepreneurs who wish to pitch their project to investors
• F&B professionals who wish to better understand the potential of the opportunity

Immediate Delivery by Email

• Once you complete the order, you will receive an email with links to download your documents
• Your order will contain the full pre-written business plan in Word
• Your order will contain the full customizable financial model in Excel

Your Restaurant Business Plan Content

Executive Summary: Our Restaurant business plan template starts with a compelling Executive Summary. This key section is very important as it summarizes in 1 page your F&B business opportunity. It will introduce your business model, the key people behind the project as well as the unique selling proposition offered by your Restaurant venture. This section will also mention how market conditions and consumer trends are favorable for launching your project.

The Problem Opportunity: Next, your ready-made Restaurant business plan will list a number of problems experienced by your prospects in your target market and will show how this presents a unique opportunity for your Restaurant business. These can include issues such as lack of a particular type of Restaurants in a certain location, low or average cuisine quality offered by existing players, undifferentiated offering by current actors in the market…etc.

The Solution:  This section explains how your Restaurant will take advantage of the current problems in the market and will detail your innovative solutions.

Mission & Vision: Your mission will explain in a couple of sentences your Restaurant’s business ethos. In other words, it will summarize your unique value proposition and will explain how you are different than the competition. Your vision will explain the long-term plans for your Restaurant concept. Are you planning to start with one branch today and expand to a multi-branch business model? Are you looking to transform your Restaurant business into a franchise model?…etc.

Business Model:  This section details your Restaurant concept using the business model canvas method. In a visually appealing table, we will detail your Restaurant’s key partners, activities, resources, value proposition, customer segments, customer relationship plan, marketing channels, cost structure and revenue streams.

Products & Services:  Next, we will talk in details about your various products and services. We will describe your cuisine and different menu items including starters, main courses, desserts…etc. We will also provide information about your pricing by product or line of food items.

Market Analysis:  This important section describes the various market statistics and consumer trends in the Restaurant industry and explains how they support your Restaurant concept. The purpose of this section is to show that the market conditions are favorable for launching your new Restaurant concept.

Global Market Trends:  In this sub-section of the market analysis, we will discuss the latest global market trends in the Restaurant industry. We will look at the global industry size, growth rate, growth diving factors and consumer trends.

Local Market Trends:  This sub-section explains the local market trends that are relevant to your particular Restaurant business.

Target Customers:  In this section, we will describe your various customer profiles by providing information about their demographics, behavior and purchasing habits.

Competitive Analysis:  We will analyze key competitors active in your target market and provide insights about their strengths and weaknesses.

Competitive Advantages:  After looking at the competitive landscape, we will then show how your Restaurant business is differentiating itself from the competition through a number of key advantages.

SWOT Analysis:  This section features a 4-quadrant table with explanations about how your Restaurant intends to leverage its key strengths, mitigate weaknesses, capture opportunities and thwart any future threats.

Marketing Plan : This chapter provides detailed information about your go-to-market strategy.

Branding & Awareness:  We will describe in this sub-section your choice of key marketing channels to build branding and awareness.

Customer Acquisition:  We will describe in this sub-section your choice of key marketing channels to acquire customers and increase sales.

Operating Plan:  This chapter provides information about your Restaurant’s opening hours, internal processes and describes the interactions between various key departments and teams.

Management Team:  It is very important to present the key people behind your Restaurant project and thus we have dedicated a section for this very purpose. It is also important to talk here about the founder’s vision, his past education and professional experience.

Hiring Plan:  No business can succeed without having on board the right team. This section lists all the key positions you plan to hire with information about their salaries and expected start dates.

Key Milestones:  To be able to launch and execute your Restaurant project, you need to follow a set of actionable tasks with target deadlines. This section serves this purpose.

Financial Plan:  Without a robust financial plan, your Restaurant business plan would be an incomplete document. This important section provides crucial information about your pro-forma financial projections and shows that you have really done your homework. The data mentioned in this and the following sections will be provided by the Excel financial model accompanying your Restaurant business plan.

Projected Revenue:  This module shows your Restaurant’s revenue projections over the next three years.

Projected Profit and Loss:  This module shows your Restaurant’s income statement (also called profit and loss statement) over the next three years. Your income statement includes detailed projections about your sales and expenses and shows how your Restaurant’s revenue is converted into a net profit.

Projected Cash Flows:  This module shows your Restaurant’s cash flow projections over the next three years. The first year of operation is even detailed on a monthly basis. Your cash flow statement will detail the various cash inflows your Restaurant will generate from its day to day operations and from funding sources, as well as the various cash outflows required to pay for operating expenses and business investments.

Projected Balance Sheet : This module shows your Restaurant’s balance sheet projections over the next three years. The balance sheet will provide a summary of your Restaurant’s short term and long term assets in addition to your short term and long term liabilities and capital.

Profitability Analysis:  In this section, we will provide information about your gross margin, net margin and discuss the profitability of your Restaurant business.

Funding Requirement: This module states the amount of funding your need to be able to comfortably launch your Restaurant business. It also describes the planned allocation of the funds between Opex and Capex.

Conclusion : Finally, we will conclude your business plan by recapitulating the key points that make your Restaurant project compelling and reiterate the rationale behind your business opportunity.

Why Use our Ready-Made Restaurant Business Plan?

• Speed & Convenience: Once you complete your order, you will receive the Restaurant business plan directly in your mailbox. Since it is already pre-written with fully customizable financials, you will only need to spend a couple of hours to edit it and adapt it to your own F&B project.
• High Quality: Your Restaurant business plan has been written by our professional team of business plan writers and experts from the F&B industry. You will receive a professional Restaurant business plan template ideal for presenting to potential investors or banks.
• Low-Cost: Our pre-written Restaurant business plan template is the most cost-effective solution in case you need to build a solid and professional Restaurant business plan. We are confident you will save hundreds if not thousands of dollars by ordering our premium business plan compared to hiring a consultant or subscribing to complicated and expensive software.

If you have any question regarding our ready-made Restaurant business plan package, do not hesitate to contact us , we are here to help.

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Restaurant Business Plan Template – The Financials

 RESTAURANT BUSINESS PLAN TEMPLATE- Financial Modeling Spreadsheets V3.1

During the development we consulted with National Restaurant Association endorsed accounting firms and top tax attorneys. These reports have been used successfully in hundreds of business plans and have been scrutinized by bankers and venture capitalists as well as private investors.

This package has just been completely updated and expanded. Now easier to use with more features and printable reports!

Below is a list of forms available in the basic package. Since you will have access to the formulas, these forms can be infinitely customized to fit your project. New forms can be added, existing forms can be modified, even whole new workbooks can be easily  incorporated. Other forms can be developed and added as needed.

Restaurant Business Plan Template Spreadsheet Report Index: Click on the active links to view a sample sheet. Note: The yellow cells (on the linked pages) are to coded to easily identify where to enter data (and where not to). The yellow is automatically removed before printing.

These are actual samples from our Free Restaurant Business Plan . Each link will take you to an image at the bottom of the page. To return to the top, click the up arrow icon at the bottom left of your screen.

• Company Information & Fact Sheet
• Sources of Capital & Debt Service
• Use of Funding & Start-up Costs
• Menu and Average Check Calculation
• Menu and Average Check Calculation (Lunch)
• Menu and Average Check Calculation (Dinner)
• Gross Sales Calculation
• Payroll Calculation
• Income Statement (showing industry average expenses)
• Income Statement (from client input)
• Income Statement (five years)
• Ramp up Cash Flow Statement (12 month)
• Detail of Expenses Worksheets
• Break-Even Analysis & Scenario Worksheet
• Balance Sheet
• Loan Amortization Schedules (five year)

Chart Comparison of Income Statements This set of charts, calculations, and statements generated from Microsoft Excel and designed to give you a detailed view of the present financial needs and potential performance of a typical single restaurant operation. It is sold as an MS Excel workbook (.xls) and is available for any platform that supports Excel 97 or greater.

It is based on input from you (assumptions about sales volume, pricing, payroll, etc.), and checked against industry averages for accuracy. Starting with the individual menu item, we end up with a full set of financial statements and powerful data reports for analysis and decision making. It is then easy to manipulate the key assumptions to create new scenarios that may be more realistic or produce better results. With this option you can quickly decide

• If the start-up budget is adequate.
• About tax planning and corporate structure.
• Whether occupation costs are in line.
• If payroll is too high – and where.
• If debt service is too high.
• What kind of return you can realistically promise investors.
• And much, much more.

This restaurant business plan template package is also very flexible. New scenarios can be created quickly and inexpensively as circumstances change. Projections for up to five years can be easily calculated.

This package is not a commercial software application. It is simply an MS Excel formatted workbook. There is help file that will guide you through the construction of your workbook but you must know how to use MS Excel to complete it.

This package is not offered for resale commercial use. That is, you may only use it for your own projects and not for sale or re-use to the public.

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Free Business Plan Templates in Excel

By Joe Weller | September 27, 2020

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In this article, we’ve rounded up an extensive list of free business plan templates and samples for organizations of all sizes. You can download all of the plans in Excel. 

Included on this page, you’ll find business plan templates in Excel , business plan checklists in Excel , business plan financial templates in Excel , and more.

Business Plan Templates in Excel

These Excel business plan templates are designed to guide you through each step of a well-rounded strategy that supports your marketing, sales, financial, and operational goals.

Business Plan Template in Excel

This Excel business plan template has all the traditional components of a standard business plan, with each section divided into tabs. This template includes space to provide the executive summary, target audience characteristics, product or service offering details, marketing strategies, and more. The plan also offers built-in formulas to complete calculations for sales forecasting, financial statements, and key business ratios.

Download Business Plan Template

Excel | Smartsheet

One-Page Business Plan in Excel

To check the feasibility of your business concept, use this single-page business plan template. The template allows you to jot down the core details related to your idea. This template also includes room for you to provide concise information about what you do, how you do it, why you do it, who your idea serves, your competitive advantage, your marketing strategies, and your success factors. At the bottom of this one-page plan, you’ll find a table to conduct a SWOT (strengths, weaknesses, opportunities, and threats) analysis. Find more downloadable single-page plans and examples at “ One-Page Business Plan Templates with a Quick How-To Guide .”

Download One-Page Business Plan

Excel | Word | PDF | Smartsheet

Sample 30-60-90-Day Business Plan for Startup in Excel

This 90-day business plan is designed for startup companies to develop a 90-day action plan. This template gives you room to outline the following: main goals and deliverables for each 30-day increment; key business activities; task ownership; and deadlines. This template also includes a built-in Gantt chart that adjusts as you enter dates. Visit “ 30-60-90-Day Business Plan Templates and Samples ” to download more free plans.

Download 30-60-90-Day Business Plan for Startup

For more free business plans in a wider variety of formats, visit “ Simple Business Plan Templates .”

Business Plan Checklists in Excel

These business plan checklists are useful for freelancers, entrepreneurs, and business owners who want to organize and track the progress of key business activities.

Business Planning Checklist with Timeline in Excel

Use this checklist to keep your business planning efforts on track. This template enables you to add tasks according to each phase of your plan, assign an owner to each task, and enter the respective start and end dates. The checklist also enables you to create and color-code a visual timeline when you highlight the start and end dates for each task.

Download Business Planning Checklist with Timeline Template

Business Plan Checklist with SWOT Analysis in Excel

Use this business plan checklist to develop and organize your strategic plan. Add the name of the business activity, along with its status, due date, and pertinent notes. This template also includes a separate tab with a SWOT analysis matrix, so you can evaluate and prioritize your company’s strengths, weaknesses, opportunities, and threats.

Download Business Plan Checklist with SWOT Analysis - Excel

Business Startup Checklist in Excel

This checklist template is ideal for startup organizations. It allows you to list and categorize key tasks that you need to complete, including items related to research, strategic relationships, finance, development, and more. Check off each task upon completion to ensure you haven’t missed or overlooked any important business activities. Find additional resources by visiting “ Free Startup Plan, Budget & Cost Templates .”

‌Download Business Startup Checklist Template

Business Plan Financial Templates in Excel

Use these customizable templates to develop your organization’s financial plan.

Business Startup Costs Template in Excel

Use this template to estimate and track your startup and operational costs. This template gives you room to list line items for both funding and expenses; you can automatically calculate totals using the built-in formulas. To avoid overspending, compare budgeted amounts against actual amounts to determine where you can cut costs or find additional funding.

Download Business Startup Costs Template

Small-Business Budget Template in Excel

This simple business budget template is designed with small businesses in mind. The template helps you track the income and expenses that you accrue on a monthly and yearly basis. To log your cash balances and transactions for a given time frame, use the tab for cash flow recording.

Download Small-Business Budget Template - Excel

Startup Financial Statement Projections Template

This financial statement projections template includes a detailed profit and loss statement (or income statement), a balance sheet with business ratios, and a cash flow statement to analyze your company’s current and future financial position. This template also comes with built-in formulas, so you can calculate totals as you enter values and customize your statement to fit the needs of your business.

‌ Download Startup Financial Statement Projections Template

For additional templates to help you produce a sound financial plan, visit “ Free Financial Templates for a Business Plan .”

Business Plan Marketing and Sales Templates in Excel

Use these downloadable templates to support and reinforce the marketing and sales objectives in your business plan.

Sales Forecast Template in Excel

This sales forecast template allows you to view the projected sales of your products or services at both individual and combined levels over a 12-month period. You can organize this template by department, product group, customer type, and other helpful categories. The template has built-in formulas to calculate monthly and yearly sales totals. For additional resources to project sales, visit “ Free Sales Forecasting Templates .”

Download Sales Forecast Template

Marketing Budget Plan in Excel

This marketing budget plan template helps you organize and plan your campaign costs for key marketing activities, such as market research, advertising, content marketing , and public relations. Enter the projected quantity and cost under each campaign category; the built-in formulas enable you to calculate projected subtotals automatically. This template also includes a graph that auto-populates as you enter values, so you can see where your marketing dollars are going.

Download Marketing Budget Plan Template

Other Business Plans in Excel

Use these business plan templates to conduct analyses and develop a plan of action that aligns your strategy with your main business objectives.

Business Action Plan Template in Excel

Use this basic action plan template to develop a roadmap for reaching your goals. Add a description of each action item, assign the responsible party, and list the required resources, potential hazards, key dates, and desired outcome. You can use this template to develop an action plan for marketing, sales, program development, and more. 

Download Business Action Plan Template

Business Plan Rubric in Excel

Once you complete your business plan, use this rubric template to score each section to ensure you include all the essential information. You can customize this rubric to fit the needs of your organization and provide insight into the areas of your plan where you want to delve more deeply or remove unnecessary details. By following these steps, you can make certain that your final business plan is clear, concise, and thorough.

Download Simple Business Plan Rubric

Competitive Analysis Template in Excel

This template enables you to analyze the competitive landscape and industry for your business. By providing details related to your company and competitors, you can assess and compare all key areas, including the target market, marketing strategies, product or service offerings, distribution channels, and more.

Download Competitive Analysis Template

Excel  | Smartsheet

For additional free templates for all aspects of your business, visit “ Free Business Templates for Organizations of All Sizes .”

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When teams have clarity into the work getting done, there’s no telling how much more they can accomplish in the same amount of time.  Try Smartsheet for free, today.

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Restaurant Financial Model Excel Template

Excel spreadsheet template to make financial plans for your restaurant business. Helps you to prepare budget and run scenarios before/after investment.

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Custom Services - Basic Plan Assistance for the basic spreadsheet modifications such as adding new columns/rows, filters, changing currencies, removing logo, adding new tabs etc. Learn More >

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TEMPLATE DESCRIPTION

How to open a Restaurant or Café of your dreams? Actually, it is quite hard to have a popular restaurant with high profits all at once. For this reason, before opening your café, you should make some calculations and some budget assumptions. We have built this Restaurant Financial Model Template to help you make startup feasibility studies in Excel easily.

Our Restaurant Financial Plan is intricately designed for the diverse needs of restaurants, cafes, bistros, and coffee shops, providing precise financial modeling and forecasting tools.

By using this Excel Financial Feasibility Template , you will start to input your projections and see possible results of them without needing to learn complex concepts!

What should a restaurant feasibility report include:

• Long term plan of your business (1 to 5 years)
• Profit predictions (EBITDA)
• Financial Statements: Income Statement, Balance Sheet, Cash Flow Statement
• Sales Revenue and Cost of Goods Sold
• Capital budget needed
• The simulation of your plans

Therefore, you will be aware of any risks before making your investments. This template will provide you with all this data!

WHY TO USE RESTAURANT FINANCIAL MODEL EXCEL TEMPLATE?

• Our restaurant financial model simplifies the daunting task of bookkeeping and budgeting , allowing operators in the food and beverage sector to effortlessly track their earnings, expenses, and taxes.
• With meticulous attention to the specifics of operating a successful eatery, the plan supports managing inventory , credit transactions, and income flows , ensuring the establishment’s profitability and sustainability.
• Our modeling tool considers essential factors such as seat count, seasonality , and margin analysis . It provides invaluable insights into the financial dynamics of catering and restaurant businesses.
• Through accurate forecast functionalities, owners can project and plan for EBITDA , monitor their operating margin, and handle invoices efficiently, making it an essential for any cafe or restaurant owner.
• Whether serving coffee or crafting exquisite food menus, our financial plan is tailored to assist in navigating through the financial complexities of the restaurant industry , ensuring a smooth operational experience.

RESTAURANT / CAFÉ FINANCIAL MODEL FEATURES

Basically, this template consists of 3 main parts:

• Sales and Pricing Assumptions
• Fixed and Startup Costs

Thus, the flow of the Restaurant Financial Model is:

• First of all, in the Assumptions section, input your Sales projections, prices, and unit cost
• Then input your fixed and startup costs like rent, electricity, equipment, and so on.
• And according to your inputs, output reports such as profitability, break-even and many more will be automatically created.
• Finally, you can analyze the outputs to make new projections until you get satisfying results.

Visually, this process works like this:

Below, we will explain these 3 sections in detail. But before that, let’s start with reviewing the Dashboard section of the template.

FINANCIAL MODEL DASHBOARD

We have prepared a Dashboard section to manage this comprehensive financial model easily. The above section of the Dashboard is Navigation, while the below section is Settings.

Here is the Navigation section. Basically, you can put the predictions to the sections of the left which is blue or red. After that, output results will appear in the green sections on the right.

Also, the Dashboard has a Settings part like this:

Settings details in this restaurant financial model are as follows:

Menu Items – Group table : Here, we have put some dummy menu items. You can input your product which you plan to sell in your Restaurant/Café. (If you need much more space for it, you can expand the area easily by clicking + sign. This is valid throughout the financial model template)

Sales Channels: Sales channels are your delivery ways. We placed 3 channels as an example: Sit-Down, Take-Away, Online order. According to these sales channels, you can define different pricing strategies for a product. For example, when customers prefer Take-Away service delivery, you can sell it at a lower price. As a result, these options will provide flexibility to your restaurant. You can add/remove other sales channels.

Model Config: You can change these 4 options:

• Projection Years: Projection years allow you to predict the monthly Café budget from 1 to 5 years. It depends on your requirements about the feasibility period. If you want to change it, the reports will be updated.
• Start Date: Put here the possible start date of your restaurant. Report outputs will start with the selected date.
• Currency: Put your currency here. It will not change the cell formatting but it will be shown on financial reports.
• Instructions: You can hide/show instructions from the drop-down.

1. SALES AND PRICING ASSUMPTIONS

You will input all your assumptions related to your restaurant in this financial model tool:

• Firstly, select your menu items and sales channels (group info will be displayed automatically)
• Make your assumptions about Unit price (Sell-Out) and Unit cost (COGS)
• Input your weekly sales volume in order to calculate revenue projections
• Predict growth percentage of sales projections, price evaluation, and cost evaluation. You can do it on the basis of weekly, monthly, yearly or quarterly
• The table will be calculated via simple multiplication of units and prices per month and it provides Sales Revenue and Total COGS results.
• Remember: White areas are where you make your inputs or selections. Gray cells are calculations and should NOT be manually changed.

Now, we will input assumptions about fixed costs and startup costs.

2. FIXED AND STARTUP COSTS

Fixed and Startup costs are the core concern of your restaurant budget. Understanding these costs will prevent any financial risk at the beginning and help better overall management.

In this section, we input Salaries and Other Fixed Cost assumptions:

Salaries: Labor is one of the biggest expenses of your budget (You may choose to start paying some of your labor salaries later). Afterward, you can see the effects of the salaries on the Breakeven analysis.

Other Monthly Expenses: Input here your other monthly costs like Rent, Advertising, and Agency. During the start-up phase, it can be hard to accurately predict these costs. However, once you analyze the outputs, you will be able to make more accurate assumptions about your revenue.

While filling this section keep in mind that salaries and fixed costs may increase over time. So keep an eye on restaurant financial model Excel template output reports to help you decide on these increases.

Start-up Costs: Start-up costs are more than furnishing, spoon, or plates. It requires careful planning and estimations and it is essential for the output results. Therefore, if you want to find an answer to “When my restaurant will start to gain profits?” calculate your start-up costs and input them here.  Later on, it will appear in the Breakeven Analysis.

For the sake of simplicity, we ignored amortization and depreciation in the Breakeven Analysis. So, if you have a significant amount of fixed assets and want to include depreciation, you can deduct them from monthly expenses.

3. REPORTING

Financial statements.

Organized financial models are built from top to bottom. The Restaurant Financial Plan Template provides monthly statements that flow into annual summaries easily.

Basically, 3 main statements will appear:

• Income Statement (P&L)
• Balance Sheet
• Cash Flow Statement

Most of the variables come from the results of your assumptions. Every gray cell is automatically calculated by values. So the only place you should type manually is white cells.

BREAK-EVEN ANALYSIS

Spending money does not necessarily create profits. You should use some tools for better understanding. Break-even analysis is an effective way to lower your budget/capital risk. However, the charts may be time-consuming to prepare. This Excel Restaurant Financial Plan Template does it for you automatically:

It helps you to make your analysis with various price and sales volume scenarios yearly, quarterly or monthly . After that, you can manage your budget assumptions in order to get to the positive side of break-even.

OTHER REPORTS

• PROFITS (EBITDA) – TREND REPORT
• SALES UNITS BREAKDOWN
• REVENUE DETAILS
• GROSS PROFITS
• SALARIES REPORT

DATA SOURCE

Finally, the Data Source is the section that consolidates all data and inputs of your restaurant’s financial plan. We do not recommend you make any manual changes in this section. However, if you are comfortable enough to modify the file structure, you can edit this section to create much more customized reports with your data.

Adopt our Restaurant Financial Model Excel Template for an organized approach to your establishment’s finances, taking into account every essential detail from inventory management to earnings projections and tax compliance.

RESTAURANT FINANCIAL MODEL EXCEL TEMPLATE – FEATURES SUMMARY

• Unique Excel Template to perform financial feasibility studies
• Works both on Mac and Windows
• No installation needed, ready to use.
• Professional design and suitable for presentations
• Innovative reporting system
• Financial Statements
• On Sheet Instructions
• White Label
• Print-Ready
• Compatible with Excel 2010 and later versions

Restaurant Financial Plan is a ready-to-use Excel Template and provided as-is. If you need customization on your reports or need more complex templates, please refer to our custom services .

SOMEKA FINANCIAL MODELS COLLECTION

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Watch the video below to see the template in action! Presentation also includes usage notes, explanations and tips & tricks about the template.

FREQUENTLY ASKED QUESTIONS

Restaurant financial model faq.

If you have mistakenly included something incorrect to this template or if you wish to alter it entirely, simply press the “ Clear Template ” button on the dashboard sheet.

Is the euro currency available for restaurant financial model template?

The default currency of this template is the US Dollar , but you can change it to any other currency of your choice. To do so, go to the Dashboard, click on Settings, and find the “Currency” option in the Model Config column.

I added some information regarding fixed costs to the restaurant spreadsheet, yet I can't see it in the gross profit. What am I missing?

To make sure that your data is accurately reflected in reports and charts, simply click the ‘update reports’ button and the information will be updated automatically .

How can I add social media as a sales channel to this financial model template?

Simply open the Dashboard sheet, find the Settings option, and add whatever sales channels you like in the related column.

What is the usage of adding projection years to the restuarant template?

Projecting years can help you forecast the monthly budget for up to five years, depending on the length of the feasibility period you want. If you would like to make alterations, the reports can be modified accordingly.

Is that possible to print some specific areas of restaurant financial model?

Our templates are all formatted to be printed. Nevertheless, if you desire, you can adjust them to meet your particular requirements. Click here to learn about it step by step.

What are the major financial reports used in restaurant feasibility model?

• Here are some of the financial reports for restaurant models:
• Financial statements (P&L, Balance Sheet, Cash Flow Statement)
• Break-Even Analysis
• Profit (EBIDTA) Trend Report
• Sales Units Breakdown
• Revenue Analysis
• Gross Profit Report
• Salaries Report

USER REVIEWS & COMMENTS

23 reviews for restaurant financial model excel template.

Evert Kong – May 10, 2023

Thank you for making this template, it is been 6 month that I am using the single user of this template, recently we are expanding the finance team of reasturant and we upgrdae it to Multi User, other employees where also satisfied with this too. Thanks again.

Subi Guupta – March 20, 2023

I want to have acess to the headings but I can not! why is everything luck or needs something more to do from my side!

Someka – March 20, 2023

Hello, sorry for the inconvenience. Actually, we have our templates so users don’t change formulas accidentally. About headings, we hide them in most of our templates to increase the view area and make things simpler. But you simply can unhide the columns in Excel template , with the steps that we explained in If you need more help please get in touch with us ASAP. Email: [email protected]

Fadi M. – February 18, 2023

I have a chain reasturant, I need not just the finance thing, but also a recepie manager, do you have something more for me in your business?

Someka – February 18, 2023

Hello there, thanks for approaching us. Yes, we have a great Excel bundle for restaurant owners , it comes up with 9 different templates with a really good offer. Please check the provided link.

Ralph Diaz – January 20, 2023

Graet tool. My reasturant finance and systems were a mess before it! good luck

Kaan – November 19, 2022

Hello team, I purchased this template, but I need more actually! Like a template that I can manage all my employees and like adding the costs of each meal. But in this template I can not do it. Do you have a more general template?

Someka – November 20, 2022

Hello there, Happy that you are one of our regular customers. I have a good solution for you. If you have a restaurant and you need to manage every thing from A to Z, I suggest you to use Someka Reasturants Bundle, You can download the free version of them individually to have a better understanding and then you can download all templates with a really good offer! Please check this link . I hope it helps you.

Joshua Seymour – June 1, 2022

Your templates are excellent. I’m a freelancer that helps restaurant investors and owners or food retail investors owners to set up their businesses . Therefore, I’m looking for an easy solution to be able to do feasibility study very quickly and easily . Is your solution what I’m looking for ?

Someka – June 1, 2022

We believe that our Restaurant Financial Plan Template might be very helpful for your business.

Please check our detailed product page and tutorial video to learn more about the template.

We also have a free download option for this product which will allow you to try the template and its features with limited access before purchasing.

Just try it and should you have any questions, we’re always here to help!

Cirino Z – January 20, 2022

Breakeven analysis is a great sheet. It’s great to see when I’ll get my invested money with the different cases.

Korey Allard – January 10, 2022

Hi team this works well, can yu give me assistance. i am not expert excel user how change your logo? i am so disappointed

Someka – January 10, 2022

Hello Korey,

In order to remove the logo and add yours, just unprotect your sheet with the password which is provided in the ZIP file.

For a further explanation check this guide: Can I remove your logo and insert mine?

mohammad abuabed – December 31, 2020

I bought this financial model sheet. Inputs are not reflecting on the reports, I guess I did something wrong while entering the numbers. I want the sheet to reset the original status.

Someka – January 1, 2021

Hi Mohammad,

Did you click the green “ Update Report ” buttons in each Report Outputs section separately after you input your data? Otherwise, the template won’t update itself.

If you think that you corrupt the template accidentally, you can download the original file from the download email you received previously.

For further questions please do not hesitate to contact us anytime!

mohammad abuabed – January 2, 2021

It worked. Thanks!

Anees Ahmad – October 15, 2020

Hi, Dear Ma’am/Sir My name is Anees Ahmad I have bought your multi-user licensed Someka Restaurant financial Plan Template. I have watched your video tutorial about how to use it. everything is perfect but I have an issue with “Sales-pricing-cost” section. I am still unable to understand how it works, like I want to add my sales on daily bases and there prices are not fixed you know that grocery items prices changes with the passage of time, how could I add my sales on daily bases. once in a month cost like; electricity gas bills, tax and salaries these are perfectly understandable. Please let me know how I could add my sales on daily bases. Regards

Someka – October 16, 2020

First of all, thanks a lot for your interest and detailed comment! We appreciate that you like our template.

While we are preparing the financial models, we are trying to do it as simply as possible. That’s why we want you to input some of the values as approximately. On the other hand, you are also right about wanting to enter it on a daily basis. But, it takes too much time and becomes more complicated to fill in the data. Most of our customers don’t want to enter the data on a daily basis. So, that’s why we prefer to do this Financial Model like that according to the feedback we get.

We totally understand your thoughts about the “grocery items prices” but, you might enter some mean values in the cell we leave to input the values. By the way, we also have a customization process for our customers who wants to increase the scope of the financial model. If you want, we can direct you to one of our developers that quite experienced in our Financial Models to make some customization.

If you have further questions please do not hesitate to contact us anytime.

Kindly regards,

Daisy – April 16, 2019

bought this to write a business plan for a new client and wanted to save time by not building my own. overpriced for what it is, inputs are not connected and everything needs to be entered manually. pretty but unintelligent model IMO.

Someka – April 18, 2019

Hello Daisy, thanks for taking your time to write this review. And we’re really sorry that the template was not useful for you. Let us address your points:

– “ .. write a business plan for a new client and wanted to save time by not building my own .. ” This is exactly the purpose of our ready-to-use templates.

– “ .. overpriced for what it is .. ” Actually, there is a huge amount of time and effort invested in this template. We’ve shared some mockups for the development phase for one of our financial models here: How We Build Financial Models

– “ .. inputs are not connected and everything needs to be entered manually .. ” This is quite surprising. Because, just the contrary, everything in our model is connected with each other and when you make a change on a section, it all effects the other sections + reports + financial statements. Is it possible maybe you forgot to click Refresh button on the template when you make any change? You can also watch the product video to see how it works: Restaurant Financial Model Explanatory Video

Again, we really appreciate you spending time to write your comments. We will be more than happy to help you resolve any issues. Just send us an email if you need further support.

arthurgarcia90 – November 20, 2018

It’s too complex I don’t have such a big data to fill in. Would appreciate a simpler version.

justin_avery – November 17, 2018

Excellent and quick in responding

Mike W. – October 28, 2018

If you have business you need these worksheets from here! Highly recommend.

P.Thompson – October 10, 2018

I was struggling to my own financial plans but got help from this template. Both comprehensive and easy-to-understand.

Gabriel Ward – October 6, 2018

Great plan! Very comprehensive! Thank you!

Daniel Wilson – October 5, 2018

Very glad this model is available! This one saves me lots of tedious calculations, and it really does simply finding my achievements by giving all the outputs that I’ve never thought before. Thank you Someka!

andry26 – September 7, 2018

this spreadsheet is multitude! In startup phase, i can’t comprehend all these financial terms. I can see that, it has good amount of details but would prefer a basic version. Maybe that’s just me though.

Sobnernomain – September 7, 2018

MORE THAN EXPECTED. NICE WORK. FRIENDLY AND HONEST SUPPORT TEAM. I’M REALLY HAPPY

nikoradu – August 12, 2018

Just before a few days of my final pitch I started to use someka’s restaurant template. Wish I found it earlier. The template is very well designed. Teachers, friends love it. Really appreciate.

Pham Vig – August 2, 2018

Financial things is getting on my nerves! I am a restaurant owner and template was quite helpful. Some parts were so easy to understand but some of them were a bit complex for me. Team was very supportive. Thx!

Jamal Al Nadeau – July 30, 2018

Having’ hard time figuring out when my cafeshop profit will be reasonable. This template does a good job to remind what should i consider. Calculating my gross margin, future sales and breakeven analysis point out lots of things to me.

Diego Hayes – July 30, 2018

I had a few technical issues but service provider was great to solve either.

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Only verified users who have downloaded and used the template may leave a review.

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Watch CBS News

Cracker Barrel CEO says brand isn't relevant and needs a new plan. Here are 3 changes coming soon.

By Aimee Picchi

Edited By Anne Marie Lee

May 24, 2024 / 3:01 PM EDT / CBS News

Cracker Barrel has long been known for its combination of rustic charm and country dishes like biscuits and gravy. But its new CEO said that the old approach isn't working any longer — and she's planning some major changes. 

"We're just not as relevant as we once were," Cracker Barrel CEO Julie Felss Masino said on a May 16 conference call to discuss her plans to update the restaurants. 

Masino, a former Taco Bell executive who stepped into the role of Cracker Barrel CEO in August, said the company "has lost some of its shine" and needs a "transformation" to continue to appeal to its current customer base and draw new diners. Cracker Barrel's sales have flatlined, with revenue for its most recent quarter unchanged at $935.4 compared with a year earlier, while its stock has tumbled 40% so far in 2024. 

Its challenges range the gamut from prices to menu options, she added, citing a recent in-house study that compares Cracker Barrel with its competitors, based on food, experience, value and convenience. To be sure, Cracker Barrel isn't alone in struggling to keep customers coming back, as other food chains have recently reported problems with convincing inflation-weary consumers to return. But the company notes other concerns.

"[W]e are not leading in any area," Masino said. "[T]he reality is we've lost some market share, especially at dinner."

The company is now planning to make several changes to help refresh the brand and bring back its customers.

Here are three changes Masino said could soon be rolled out to all or many of Cracker Barrel's 660 locations. 

Green chili cornbread

To make itself "more relevant to guests," Masino said, the chain has been experimenting with new menu items.

In more than 10 locations, Cracker Barrel has tested 20 new items, including green chili cornbread and banana pudding, she noted. 

Based on customer feedback, Cracker Barrel plans to roll out several new dishes to all its restaurants this fall. They include: 

• Premium savory chicken and rice
• Slow-braised pot roast
• Hashbrown casserole shepherd's pie

Tweaking prices 

The chain also plans to tweak its pricing tiers, with Masino noting that prices at about 60% of its restaurants are in its lowest cost tier. But she suggested that some restaurants could be charging more. 

"For example, we have stores in metro areas with an average annual household income of $55,000 in the same pricing tier as one with $90,000," she told investors on the call. 

In some cases, however, menu prices could be trimmed, Masino added.

"I want to emphasize that optimizing our price points across the menu doesn't mean just increasing prices," she said. "In several places, it may actually mean taking the opposite approach. We understand the lower-end consumer is challenged and value is and will remain an important part of the brand and we will work vigorously to protect it."

Noticeably different, but still Cracker Barrel

The chain is piloting a remodel of its restaurants, which Masino said involves using "a different color palette, updating lighting, offering more comfortable seating and simplifying decor and fixtures."

"The goal, simply put, was to freshen things in such a way as to be noticeable and attractive but still feel like Cracker Barrel," she said, adding that customer feedback has been positive. 

Cracker Barrel plans to remodel as many 30 stores in its next fiscal year, she added. 

On top of that, the chain is planning on debuting some new locations in fall 2025 that are about 15% smaller than its current restaurant footprint, Masino noted.

"Historically, Cracker Barrel has made limited changes to our design aesthetic, and we've probably relied a little too much on what was perceived to be the timeless nature of our concept," she said.

• Cracker Barrel
• Consumer News
• Food & Drink

Aimee Picchi is the associate managing editor for CBS MoneyWatch, where she covers business and personal finance. She previously worked at Bloomberg News and has written for national news outlets including USA Today and Consumer Reports.

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Broadview Heights planners give final approval to University Hospitals urgent care, Chick-fil-A near I-77

• Updated: Jun. 03, 2024, 7:50 p.m. |
• Published: Jun. 03, 2024, 7:27 p.m.

The Broadview Heights Planning Commission has approved a plan to build a University Hospitals urgent care clinic and a Chick-fil-A at the southwest corner of Ohio 82 and Interstate 77. (Bob Sandrick, special to cleveland.com)

• Bob Sandrick, special to cleveland.com

BROADVIEW HEIGHTS, Ohio -- A plan to build a University Hospitals urgent care clinic and a Chick-fil-A restaurant at Ohio 82 and Interstate 77 has received final approval from the Broadview Heights Planning Commission.

Developer Robert Abramovich will tear down a BP station at the southwest corner of Ohio 82 and Interstate 77 to make room for the clinic, part of a 12,000-square-foot multi-tenant building that will have two additional tenants -- possibly a retail store and a quick-serve restaurant.

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Restaurant Globus

RESTAURANT GLOBUS, Elektrostal - Restaurant Reviews & Photos - Tripadvisor

Javier’s reopens in Newport Beach after being closed for remodel

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Over the past two weekends, guests have swarmed around the host podium outside Javier’s Restaurant in Newport Beach. Reservations are not required, but they are recommend since it seems everybody is interested in dining at the recently reopened elevated Mexican restaurant. Staff are calm and professional, and guests are mostly understanding and excited to be back as they wait to be seated.

Javier’s reopened on May 17, after being closed for nearly six months of remodeling at Crystal Cove Promenade on Pacific Coast Highway, where its neighbors are other highly lauded Orange County restaurants like Marché Moderne and A Crystal Cove . Late last year, Javier’s announced its plans to temporarily close its Newport Beach location for construction.

“It was tough, but we knew the finished product was going to be worth it,” said Javier Sosa Jr., general manager and son of the restaurant’s namesake.

The renovated space now has a more open-air feel, with unobstructed views of the ocean.

“We are in an area by the ocean, we wanted to take advantage of that,” said Sosa. “At the same time we wanted to grow the restaurant a little more.”

The ceilings are a little higher, and the space is less dark and moody, with a color scheme that incorporates a lot of creamy off-white.

“The first difference people are going to notice are the colors,” said Sosa. “And obviously how much wider and brighter it is.”

The expansion has added roughly 50 to 60 seats to the restaurant. The small four-seater bar that used to sit in the corner of the dining room has moved to the center. The now 26-seat bar faces Pacific Coast Highway and the ocean.

Initially the restaurant had planned to open by March, but heavy rains set back construction, said Paul Kurz of PKJ Construction, Inc., who handled the remodel.

“We suffered a lot of rain delays in Southern California this year, which is abnormal for the area,” said Kurz. “So it took a little longer than normal.”

Kurz said he admires Javier’s vision and is pleased with the way it turned out. “It’s stunning; they really hit it out of the park with the resort feel,” he said.

The remodel also expanded the kitchen by lengthening the line with a new pantry and dessert station and adding equipment, like a steakhouse broiler, that Sosa said will help the kitchen be more efficient. Salsas are made fresh daily along with specialty dishes like a Trio de Enchiladas Del Mar, with each enchilada stuffed with shrimp or Dungeness crab or Maine lobster. Servers shuffle out countless ceviches and crudos, like Aguachile Del Rey, to waiting tables.

The space and improvements are welcome for the kitchen that pushes out food for roughly 3,000 customers a night, Sosa said.

Javier Sosa Sr. first opened his namesake restaurant in 1995 in Laguna Beach, where it operated for 13 years. Javier’s opened a new location at the Irvine Spectrum in 2004 followed by the Crystal Cove restaurant and a space at the Cabo Azul Resort in Los Cabos, Mexico, in 2008. Today, the family operates four Southern California locations as well as the one in Mexico and a restaurant at the ARIA Resort & Casino in Las Vegas.

Javier’s Newport Beach is also open for lunch, and while it isn’t as overwhelmingly busy in the day as it tends to get at night, the parking lot is still full on a Friday afternoon.

“Ever since Javier’s opened again, it’s been like this,” a security guard in a golf cart at Crystal Cove Shopping Center said as cars circled for parking near the restaurant. Javier’s offers valet parking and a designated ride-share pick-up area. The security officer also offered rides on her golf cart to Javier’s guests, who parked at the end of the center.

Javier’s Restaurant isn’t just welcoming back excited guests either. Most of the staff who worked at the Newport Beach location before the closure have returned as well.

“We are definitely happy to be back,” said Francisco Del Carmen, who has worked as a server at Javier’s Newport Beach since 2017. “It’s great being back with my co-workers. We have a very strong bond, and seeing Javier Sr. come through that door, shaking hands with everyone from the valet to the front desk to the kitchen, and seeing Javier Jr. help us on the floor, those were the little things we were missing.”

Sosa said Javier Sr. kept staff paid during construction to ensure that most of them would return to their old jobs.

“We’ve had people who have been with Javier since 1995,” said Sosa. “I am happy to say that everyone came back.”

Sosa said the entire remodel was a labor of love, and while he is happy to see both guests and staff return, there is still room for improvement.

“We are still learning and we are still far from a perfect restaurant,” said Sosa. “But we never stop learning, and we are always trying to find ways to make things better.”

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Sarah Mosqueda covers Orange County food, art and culture for TimesOC. She most recently worked as a staff writer in Food for the Los Angeles Times. She also has several years of experience in the restaurant industry, including as a proprietor. Mosqueda earned a bachelor’s degree in communications from Cal State Fullerton.

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