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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.

Create a business plan to set yourself up for success.

Here's how to get started. 

What is a restaurant business plan? 

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

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

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

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

Steps to include in your business plan 

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

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

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

1. Executive summary

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

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

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

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

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

To establish a distinct identity, you need to focus on 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.

2. Company description

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

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

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

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

Here's an example of the page layout:

Company Description

Restaurant Name: [Restaurant Name]

Location: [Restaurant Address]

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

Owner: [Owner Name]

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

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

Further reading

• How to Write a Great Restaurant Description

3. Market analysis

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

3.1 Industry analysis

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.

• How to Identify Your Restaurant’s Target Market (Expert Tips Included)

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.

• Why does restaurant location matter?

8. Market overview

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

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

9. Marketing

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

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

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

10. External help

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

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

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

11. Financial analysis

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

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

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

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

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

• Your Complete Guide to Restaurant Financing and Loans

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

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

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

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

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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Crafting A Food Business Proposal: Tips & Free Template

Table of Contents

The food industry has witnessed exponential growth over the past few years, with new and innovative concepts popping up every day. However, starting a food business requires more than just a passion for cooking or a unique idea. It demands a solid business plan that outlines your vision, strategies, and financial projections. If you’re wondering how to write a food business proposal , this guide is for you! A well-written food business proposal can help you communicate your concept effectively and demonstrate the potential for success to potential investors, partners, and lenders. This article will guide you through crafting a comprehensive and compelling food business proposal.

What is a Food Business Proposal?

A  food business proposal  is a document that outlines a plan for starting or expanding a food-related business . It is typically written to secure funding or investment. Such proposal includes information about the business concept, target market, financial projections, and other important details. The proposal should provide a clear and concise overview of the business, highlighting its unique selling points and explaining how it will be profitable. It should also address any potential risks or challenges associated with the business and provide a plan for overcoming them. A well-written food business proposal demonstrates a thorough understanding of the industry and its trends. And a realistic assessment of the competition and market demand. The information you provide should be backed up by research and data and presented in a professional and engaging manner.

Major Elements of a Food Business Proposal

Your food business proposal should be well-researched, detailed, and persuasive. It should demonstrate a thorough understanding of your target market, the food industry, and the financial aspects of running a business. A food business proposal should include the following key elements:

Executive Summary

This is a summary of your business plan, highlighting your proposal’s key points, including your business idea, target market, and financial projections.

Business Description

This section should provide a more detailed overview of your business, including your mission statement, business structure, and legal status.

Market Analysis

This section should include a detailed analysis of your target market, including demographic information, customer needs and preferences, and competition in the industry.

Product or Service

Describe your product or service, including its features and benefits, pricing strategy, and any unique selling points that set it apart from competitors.

Marketing and Sales Plan

This section should outline your marketing and sales strategy, including how you plan to promote your business, target your audience, and generate revenue.

Management and Staffing

Detail the roles and responsibilities of your management team and any staff members, including their qualifications and experience. Use charts, graphs, and other visual aids to help illustrate your points and make your proposal more engaging.

Financial Projections

This section should include detailed financial projections, including income statements, balance sheets, cash flow statements, and break-even analysis.

Funding and Investment

If you plan to seek funding or investment, provide details on the amount of funding required, and any return-on-investment projections.

Summarize your proposal’s key points and provide a clear call to action, including any next steps or action items that need to be taken. Explain what you are asking for (e.g., funding, partnership, etc.) and how the reader can contact you to discuss further.

How to Write A Food Business Proposal

Writing a food business proposal can be a complex process, but following these seven steps can help you create a compelling proposal. Here’s how to write a food business proposal .

Define your business idea and mission.

Start by clearly defining your business idea and mission. Include what products or services you will offer, your target customers, and what sets your business apart from competitors.

Conduct market research

Research your target market and competition to identify opportunities, challenges, and potential demand for your products or services.

Develop a marketing and sales strategy.

Use your market research to plan how to promote and sell your products or services to your target audience. This should include an analysis of your competitors’ strategies and how you will differentiate yourself.

Create a detailed financial plan.

Estimate the costs of starting and running your food business, including equipment, supplies, and staffing. Develop revenue, expenses, and profitability projections over the first few years of operation.

Outline your management and staffing plan.

Describe the organizational structure of your business and the roles and responsibilities of your management team and staff. Discuss any relevant experience or qualifications that you or your team members bring to the table.

Organize your proposal

Once you have completed the above steps, put everything together using a professional proposal format. Make sure your proposal is well-organized and easy to read, with clear headings and subheadings guiding the reader through the different sections.

Include supporting documents

Provide additional information supporting your proposal, such as market research reports, financial statements, and business plans.

Edit and proofread your proposal.

Finally, thoroughly review and edit your proposal for grammar, spelling, and formatting errors. Consider having a trusted colleague or mentor review it to provide feedback and suggestions for improvement. Remember to tailor your food business proposal to your specific audience and goals. Take the time to research the preferences and priorities of potential investors or partners, and customize your proposal accordingly.

Food Business Proposal Sample

[Food business name] is a new restaurant concept that will provide the local community with high-quality, affordable, and healthy food. Our restaurant will be located in [location], a growing area with high foot traffic and a vibrant food scene.  Our menu will feature fresh, locally-sourced ingredients and will cater to various dietary needs, including vegan, vegetarian, and gluten-free options. The team comprises experienced chefs, nutritionists, and business professionals who share a passion for creating delicious, nutritious food. We have secured a lease for a [square footage] space in [location]. We plan to renovate and customize it to create a warm and welcoming atmosphere that reflects our values.

[Food Business Name] will be located at [location]. The restaurant will be owned and operated by [Owner’s name]. We will serve a variety of fresh, locally-made favorites, from soups, salads, and mashed potatoes to gluten-free meals. The restaurant will be open from 9 am – 8 pm, weekly. 

Our market analysis shows a strong demand for healthy, affordable food in [location], particularly among young professionals and families. The area is home to several large corporations, universities, and hospitals, which provide a steady stream of potential customers. Additionally, the local food scene is known for its diversity and innovation. Our unique concept will stand out and attract a loyal customer base.

Our menu will feature various options, including salads, sandwiches, bowls, and soups. We will make our dishes with fresh, locally-sourced ingredients, and we will prioritize organic and non-GMO products whenever possible. We will also offer various vegan, vegetarian, and gluten-free options to cater to customers with specific dietary needs. Our pricing will be competitive with other restaurants in the area, and we will offer specials and promotions to attract new customers.

Marketing and Sales Strategy

Our marketing strategy will focus on building solid relationships with the local community through social media, targeted advertising, and community events. We will also partner with local businesses and organizations to offer discounts and promotions to their employees and members. We will also create a loyalty program to incentivize repeat business and encourage customers to refer their friends and family.

The restaurant will be owned by [Owner’s Name], who has an undying passion for cooking. And has worked in a food service operation for over five years.  [Owner’s Name] received her Culinary Degree from the Art Institute in London in 2008. After graduation, she worked with a local chain restaurant and then a Five-Star Hotel in London, where she was the kitchen manager. [Business Name] expects to hire ten employees. We will adopt an effective interview process to ensure that highly qualified people are employed for each position. We will rate and evaluate each applicant based on pre-defined standards designed for each position. Our team will conduct background checks for designated positions. 

Based on our market analysis and projected sales, we estimate that our restaurant will generate [amount] in revenue in the first year of operation. This is with a profit margin of [percentage]. We plan to achieve this through careful cost management, efficient operations, and effective marketing.  We have secured [amount] in funding from investors and plan to use this to cover start-up costs, including leasehold improvements, equipment, and inventory.

[Business Name] is poised to become a leading restaurant in [location], offering delicious, healthy food at an affordable price. With a strong team, a strategic location, and a unique concept, we are confident that we can attract a loyal customer base. We look forward to opening our doors and serving the local community.

Creating a winning food business proposal requires careful planning, thorough research, and attention to detail. Following the steps outlined in this guide on how to write a food business proposa l , you can create a winning proposal. Remember to focus on your unique selling proposition, highlight your team’s experience and expertise, and provide detailed financial projections. Be sure to tailor your proposal to your target audience. And most importantly, stay passionate and committed to your vision, as this will be reflected in the quality and success of your food business.  You can turn your culinary dreams into a thriving reality with dedication, hard work, and a solid business plan. Good luck!

Abir Ghenaiet

Abir is a data analyst and researcher. Among her interests are artificial intelligence, machine learning, and natural language processing. As a humanitarian and educator, she actively supports women in tech and promotes diversity.

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How to Write a Restaurant Business Plan (+ Examples)

Learn how to create a restaurant business plan with the best format that outlines your concept, and financials. Get examples and templates to get started.

10 minute read

helped business professionals at:

Short answer

What is a business plan for a restaurant?

A business plan for a restaurant is a document that outlines the restaurant's concept, strategies, and financial forecasts. It serves as a roadmap for launching and growing the establishment successfully.

Don't just focus on profit margins, ensure your business plan is well-presented

In the competitive world of the restaurant industry, where low-profit margins are a well-known hurdle, there emerges a critical, yet often overlooked, factor pivotal to success: the design of the business plan.

As we enter 2024, it's becoming increasingly clear that the traditional overlook of business plan design can no longer be afforded.

This isn't just about financial projections or market analysis; it's about crafting a blueprint that encapsulates the essence of your restaurant, compellingly communicates its value, and sets a solid foundation for growth.

By focusing on the design of your business plan, you stand to gain not just the attention of potential investors but also a clearer roadmap to navigate the challenges ahead.

What makes an effective business plan?

Embarking on the restaurant business journey requires more than just a passion for food-it demands a comprehensive plan that lays out every aspect of your venture with precision and foresight.

Let's delve into what constitutes an effective restaurant business plan, ensuring it's not just another document, but a roadmap to success.

6 key components of a winning restaurant business plan:

1. Vision and concept clarity

Start with a crystal-clear articulation of your restaurant's concept. Whether it's a cozy vegan cafe or a high-end steakhouse, the essence of your establishment should leap off the page.

This clarity helps potential investors and partners instantly grasp what you're aiming to create.

Beyond the concept, delineate your restaurant's values, mission, and the unique selling points that set you apart in a crowded market.

2. Comprehensive market analysis

A deep dive into market analysis cannot be overstated. Here, you're not just identifying who your customers are but also understanding the competitive landscape.

What are the prevailing trends in the dining sector? Who are your direct and indirect competitors, and how do you plan to differentiate yourself? This section should reflect a meticulous research process, showcasing insights that guide your strategy.

3. Robust financial planning

In any successful business plan, sound financial management is key.

Essential elements include:

Realistic financial projections: Your forecasts should be realistic, and built on data-backed assumptions.

Detailed profit and loss forecasts

Cash flow predictions

Break-even analysis

Contingency planning: Preparing for unforeseen challenges is crucial.

Develop a well-thought-out contingency plan to navigate the industry's unpredictable nature.

Identify potential risks and solutions, including supplier issues, staffing shortages, and changes in consumer behavior, to ensure business resilience.

4. Operational strategies

Operational excellence underpins a restaurant's success. Detail your plans for day-to-day operations, from sourcing ingredients to managing inventory and staffing.

Highlight your commitment to quality and efficiency in every aspect of the operation, from the kitchen to customer service.

Also, outline the technology, such as restaurant POS systems you'll implement to streamline processes and enhance the dining experience.

5. Marketing and branding

In today's digital age, a savvy marketing and branding strategy is crucial.

Describe how you'll create a strong brand identity and the channels you'll use to reach your target audience.

From social media campaigns to community engagement initiatives, your plan should reflect a keen understanding of how to connect with potential customers and build a loyal following.

Discover how to create a marketing deck to align your strategy with your business objectives, target audience needs, and market trends.

6. Customer experience focus

Exceptional customer service is the lifeblood of any successful restaurant. Detail the steps you'll take to ensure every guest feels valued and satisfied.

From the ambiance and menu design to staff training programs, every element should contribute to a memorable dining experience.

Feedback mechanisms and how you'll adapt to customer preferences are also vital components of this section.

What should be included in a restaurant business plan?

Creating a restaurant business plan is a foundational step toward launching a successful dining establishment.

It outlines your vision, strategy, and the specific actions you plan to take to make your restaurant a success.

Below, we break down the essential components that should be included in your restaurant business plan, ensuring clarity, comprehensiveness, and appeal to potential investors.

8 essential sections of a restaurant business plan:

1. Executive summary

A compelling overview of the restaurant, showcasing its unique concept, mission, and strategic objectives that guide its operations.

Overview: Present a succinct snapshot of your restaurant, including its concept, mission, key goals, and ownership structure.

Purpose: Highlight what you aim to achieve with the restaurant and the appeal it has to potential investors or lenders.

2. Business description

An in-depth look at the restaurant's theme, location, and how these elements combine to create a distinctive dining experience.

Concept and theme: Describe the unique aspects of your restaurant's concept, from the cuisine and menu items to the design and ambiance.

Location analysis: Analyze the chosen location, discussing demographics, foot traffic, and how these factors make it an ideal spot for your target market.

3. Market analysis

An insightful examination of dining trends, target demographics, and customer needs to inform strategic positioning.

Trends: Examine current trends in the dining industry and how they influence your restaurant's positioning.

Target demographic: Identify your target customers, detailing their preferences, dining habits, and how your restaurant will meet their needs.

Needs and preferences: Focus on understanding and catering to what your target market seeks in a dining experience.

4. Competitive analysis

A detailed evaluation of competitors, focusing on differentiation and strategies for establishing a market edge.

Competitors: List direct and indirect competitors, analyzing their strengths, weaknesses, and how you'll differentiate your restaurant.

Differentiation: Explain the unique selling points that will set your restaurant apart in the competitive landscape.

5. Menu and product offering

Overview of menu design, ingredient sourcing, and special services that enhance the restaurant's appeal.

Menu design: Discuss the inspiration behind your menu, including how it reflects the theme and caters to your target demographic. Outline your pricing strategy and item selection.

Sourcing and suppliers: Detail your approach to sourcing high-quality ingredients, including partnerships with local suppliers and commitments to sustainability.

Special offerings: Highlight any additional services your restaurant offers, such as catering, special events, or exclusive seasonal menus, to draw in a wider audience and generate extra revenue.

6. Marketing and sales strategy

A summary of branding efforts, promotional tactics, and sales projections designed to attract and retain customers.

Branding: Detail your restaurant's brand identity, including name, logo, and how it communicates your restaurant's values and mission.

Marketing tactics: Outline the strategies you will employ to attract and retain customers, such as social media marketing, local advertising, partnerships, and loyalty programs.

Sales forecasts: Provide realistic sales forecasts, explaining the rationale behind these projections and how you plan to achieve them.

7. Operating plan

Description of daily operations, facility management, and health safety protocols to ensure smooth and compliant restaurant functionality.

Daily operations: Describe the operational flow of the restaurant, including hours of operation, staffing requirements, and customer service policies.

Facility management: Discuss the layout and design of your restaurant, kitchen equipment needs, and any other facility-related details that will ensure efficient operation.

Health and safety: Outline the health and safety measures you will implement to comply with local regulations and ensure the well-being of both employees and guests.

8. Management and organization

An outline of the restaurant's organizational structure, key personnel, and staffing strategies for operational excellence.

Ownership structure: Specify the ownership structure of the restaurant, including key stakeholders and their roles.

Team composition: Introduce the management team, chefs, and other critical staff, highlighting their experience and how it contributes to the restaurant's success.

Staffing plans: Discuss your plans for hiring staff , including numbers, positions, and the qualities you seek in employees to maintain high standards of service.

How to create a business plan for a restaurant?

Creating a standout business plan for your restaurant involves focusing on key components that blend your vision with practical strategies.

6 actionable steps to distill your restaurant business plan:

Define your concept clearly: Begin by articulating your restaurant's concept, ambiance, and what sets it apart. This clarity lays the groundwork for the entire business plan.

Conduct thorough market analysis: Dive deep into your target market and competitors. This research will guide your menu design, pricing strategy, and marketing efforts, ensuring you carve out a unique space in the marketplace.

Craft a compelling menu: Ensure your menu reflects your brand identity and appeals to your target audience, all while considering cost-effectiveness and supply chain realities. Aim for a balance between innovation and simplicity.

Develop realistic financial projections: Detail initial costs, revenue expectations, and a break-even point. Importantly, predict potential hurdles with ready contingency plans.

Outline operational strategies: Describe your daily management approach, including sourcing, staffing, and customer service. Efficient operations are crucial for a seamless experience and streamlined processes.

Implement strategic marketing: Choose the most effective ways to connect with your audience. Building a strong brand narrative and engaging actively with customers can help turn first-time visitors into regulars.

7 restaurant business plan examples for winning partners and investors

When it comes to crafting a business plan for a restaurant, the type of establishment you're planning significantly influences the structure and content of the document.

Each kind of restaurant from fast-casual and fine dining to food trucks and bistros-caters to different market segments and operational models.

Here's a look at how these differences manifest in their respective business plans:

1) Fine dining restaurant business plan

Market focus: Targets higher-income clientele seeking a premium dining experience. The plan should highlight exceptional service, high-quality ingredients, and unique culinary offerings.

Operational model: Detailed attention to the ambiance, chef expertise, and a higher staff-to-guest ratio. Wine lists and bar offerings also play a significant role.

Financial projections: Emphasizes higher check averages with a focus on profitability per guest rather than volume. The cost structure will detail higher initial investment in decor, kitchen equipment, and inventory.

Here’s an example of a fine-dining restaurant business plan:

2) Bar restaurant business plan

Market focus: Targets a diverse clientele, from young professionals to social groups, seeking a blend of dining and socializing.

Operational model: Balances innovative cuisine with an extensive beverage selection in a space designed for both eating and lounging, including live entertainment options.

Financial projections: Outlines dual revenue streams from food and drinks, emphasizing beverage sales' higher profit margins and detailing licensing, entertainment, and insurance costs.

Here’s an example of a bar restaurant pitch deck:

3) Bistro restaurant business plan

Market focus: Caters to locals and tourists seeking a casual yet refined dining experience, positioning itself as a cozy neighborhood spot.

Operational model: Highlights a selective menu that adapts seasonally, emphasizing a warm ambiance and personal service.

Financial projections: Projects moderate earnings with a strong local following, noting initial investments in location and ambiance to create a distinctive setting.

Here’s an example of a bistro restaurant pitch deck:

4) Food truck business plan

Market focus: Appeals to urban professionals, millennials, and foodies looking for unique, high-quality food options on the go.

Operational model: Mobility is key. The plan must address location strategy, permits and regulations, and adaptability to different events and seasons.

Financial projections: Lower startup costs compared to brick-and-mortar establishments but include considerations for vehicle maintenance, fuel, and parking permits.

5) Coffee restaurant business plan

Market focus: Appeals to a varied audience with a unique theme or specialty cuisine, standing out from conventional coffee shops.

Operational model: Details the influence of theme or cuisine on menu design, decor, and guest experience, aiming to make the restaurant a destination.

Financial projections: Anticipates varied financial outcomes based on concept uniqueness, with thorough market research guiding pricing and marketing strategies.

6) Italian, Mexican, Asian, etc., cuisine restaurant business plan

Market focus: Focuses on providing authentic dining experiences to both expatriates and locals interested in specific cuisines.

Operational model: Requires sourcing authentic ingredients and skilled chefs familiar with the cuisine. The business plan should address menu authenticity, culinary training, tip system , and potential partnerships for ingredient import.

Financial projections: Depending on the positioning (casual vs. fine dining), financials would reflect the cost of unique ingredients and the expected dining experience level.

Here’s an example of an Italian restaurant business plan proposal:

7) Fast food restaurant business plan

Market focus: These plans emphasize speed, efficiency, and affordability. The target market typically includes busy professionals, families looking for convenient meal options, and younger demographics.

Operational model: The business plan must detail quick service operations, including streamlined kitchen layouts, supply chain logistics for fast-moving inventory, and technology for order taking (e.g., apps, and kiosks).

Financial projections: Focus on volume sales, low to moderate check averages, and strategies for high turnover rates.

How to design a restaurant business plan?

Designing a restaurant business plan is much like crafting a compelling game pitch deck, it's all about presenting your concept in a way that's as irresistible as the dining experience you're proposing.

8 restaurant business plan design tips:

1. Embrace scrollytelling

Use narrative scrolling to take your audience through the journey of your restaurant's concept, from the inspiration behind your dishes to the ambiance you plan to create.

This dynamic presentation style keeps readers engaged, turning your business plan into an immersive experience.

Here's an example of scroll-based design:

2. Incorporate interactivity and multimedia

Go beyond static pages by embedding interactive elements like sample menu walkthroughs, virtual tours of the restaurant layout, or clips from cooking demos.

These elements not only highlight your restaurant's unique offerings but also keep potential investors or partners engaged throughout your presentation.

And here's what a static presentation looks like compared to an interactive one:

Static PowerPoint

Interactive Storydoc

3. Use data visualization

Present market research, target demographics, and financial projections through clear, compelling visuals.

Transform complex data into easy-to-understand graphs, charts, and infographics, making your business strategy both visually appealing and straightforward to grasp.

Here's an example of a presentation with dataviz elements:

4. Personalize your deck

Leverage software that allows for customization, such as incorporating the viewer's name or tailoring content to specific investor interests.

A personalized approach demonstrates meticulous attention to detail and can forge a stronger connection with your audience.

5. Use cohesive branding

Ensure your business plan reflects your restaurant's identity through consistent use of colors, fonts, and imagery that align with your branding.

This not only enhances the visual appeal of your plan but also immerses your audience in the atmosphere you aim to create.

6. Ensure mobile-responsive

Given the variety of devices stakeholders might use to view your plan, ensuring a mobile-responsive design is essential.

This ensures that your business plan is accessible and engaging, whether it's being viewed on a smartphone or a desktop computer.

7. Highlight key information

Design your business plan to draw attention to critical information.

Techniques such as strategic content placement and highlighting can guide the reader's focus, ensuring that essential points stand out without overwhelming the viewer with too much information at once.

8. Segment content in tabs

Organize your business plan into sections or tabs that cater to different aspects of your restaurant concept and business strategy.

This not only makes your plan more navigable but also allows readers to easily find the information most relevant to their interests or concerns.

Here's an example of a tabs slide:

Restaurant business plan templates

Kicking off your restaurant business plan is a daunting task, especially when you aim to capture the essence of your dining concept in a document.

Interactive restaurant business plan templates are designed to simplify this process. They provide a structured framework that incorporates interactive and multimedia elements, essential for presenting your restaurant in a vibrant and dynamic manner.

These templates not only save you precious time but also guarantee that your business plan conveys a polished and compelling story.

Snag one today!

I am a Marketing Specialist at Storydoc, I research, analyze and write on our core topics of business presentations, sales, and fundraising. I love talking to clients about their successes and failures so I can get a rounded understanding of their world.

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Restaurant Business Plan: What To Include, Plus 8 Examples

• Business Growth & Management , Templates & Guides

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

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

Table Of Contents

What Is A Restaurant Business Plan?

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

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

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

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

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

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

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

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

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

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

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

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

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

The questions are:

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

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

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

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

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

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

1) Executive Summary

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

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

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

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

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

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

2) Mission Statement

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

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

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

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

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

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

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

3) Company Description

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

Useful details to include are:

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

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

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

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

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

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

4) Market Analysis

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

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

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

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

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

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

We break down our market into five distinct categories:

• High-end singles
• Businessmen and businesswomen

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

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

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

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

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

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

6) Location

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

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

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

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

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

7) Marketing

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

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

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

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

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

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

8) Financials

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

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

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

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

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

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

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

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

Elevator Pitch

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

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

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

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

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

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

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

Stakeholder Plan (External)

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

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

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

Management Plan (Internal)

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

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

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

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

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

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

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

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

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

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

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How to Write a Restaurant Business Plan

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

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

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

Why you shouldn’t skip a restaurant business plan

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

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

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

How much do you need?

with Fundera by NerdWallet

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

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

How to write a restaurant business plan: Step by step

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

Executive summary

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

Your restaurant business plan executive summary should include information on:

Mission statement: Your goals and objectives

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

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

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

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

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

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

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

Company overview

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

Your restaurant business plan company overview should include:

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

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

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

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

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

Team and management

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

Your restaurant business plan team and management section should have:

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

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

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

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

Sample menu

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

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

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

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

Market analysis

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

Your restaurant business plan market analysis should include:

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

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

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

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

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

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

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

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

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

Marketing and sales

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

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

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

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

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

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

Business operations

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

The business operations section should include:

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

Hours: Your hours and days of operation

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

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

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

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

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

Budget: Your current budget or a general startup budget

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

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

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

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

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

LLC Formation

The bottom line

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

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

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

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Business Plan Template for a Food and Beverage Business

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

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

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

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

Executive Summary for an F&B Business Plan

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

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

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

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

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

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

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

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

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

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

The Problem Opportunity

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

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

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

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

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

Mission & Vision for a F&B Business

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

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

Products and Services

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

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

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

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

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

Business Model Canvas for an F&B Business

Value Proposition:

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

Customer Segments:

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

Customer Relationships:

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

Revenue Streams:

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

Key Resources:

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

Key Partners:

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

Key Activities:

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

Key Expenses:

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

SWOT Analysis for an F&B Business

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

Weaknesses:

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

Opportunities:

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

Market Trends

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

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

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

Local Market Trends

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

Target Customers

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

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

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

Competitive Analysis in the local F&B Market

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

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

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

Competitive Advantages

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

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

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

Operating Plan

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

Marketing Plan for an F&B Business

Target Market:

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

Marketing Mix:

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

Marketing Budget:

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

Hiring Plan

We will be hiring for the following positions:

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

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

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

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

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

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

Financial Plan for an F&B Business

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

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

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

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

Sales Forecast

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

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

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

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

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

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

The sales forecast is shown in the chart below:

Income Statement Forecast for an F&B Business

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

Cash Flow Statement Forecast for an F&B Business

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

Balance Sheet Forecast for an F&B Business

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

Risk Management

We will take the following measures to manage financial risks:

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

Startup Capital

Our startup capital will come from the following sources:

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

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

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

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

Key People / Founders

[Founder 1]

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

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

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

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

[Founder 2]

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

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

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

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

Key Milestones

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

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

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ZenBusinessPlans

100+ Sample Food Business Plans and Templates

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

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

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

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

Sample Business Plans for Food Industry

1. charcuterie business plan.

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

2. Food Truck Business Plan

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

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

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

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

3. Nano Brewery Business Plan

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

4. Religious Coffee Shop Business Plan

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

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

5. Cocktail Bar Business Plan

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

6. Fruit Juice Shop Business Plan

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

7. Cold Storage Business Plan

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

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

8. Funnel Cake Business Plan

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

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

9. Fig and Coconut Jam Business Plan

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

10. Cotton Candy Business Plan

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

11. Hot Dog Vendor Business Plan

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

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

12. Crepe Restaurant Business Plan

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

13. Food Hub Business Plan

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

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

Before Starting a Food Business, Test your idea

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

a. Feedback From 3rd Parties

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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How to Write a Restaurant Business Plan [Free Template]

Start creating your restaurant’s business plan with BentoBox’s free business plan template.

The restaurant business plan is a crucial first step in turning an idea for a restaurant into an actual business. Without it, investors and lenders will have no way of knowing if the business is feasible or when the restaurant will become profitable. Business plans span dozens (or even hundreds) of pages, and due to the stakes that lie within the document and the work required to write it, the process of writing a restaurant business plan can threaten to overwhelm. 

That’s why BentoBox has created a restaurant business plan template for aspiring restaurant owners. With section prompts for business plan essentials like financial projections, market analysis and a restaurant operations overview, this template makes creating a business plan significantly more manageable. 

Included is a professionally designed, customizable version of the template on Google Docs. Restaurants can download the template below, make a copy and tailor it to their specific concept. For design inspiration,  download here .

Restaurant Business Plan Template

Download the Free Restaurant Business Plan Template from BentoBox

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Expert business plan and financial models

Fast Food Restaurant Business Plan Template & PDF Example

• September 4, 2024
• Business Plan

Creating a comprehensive business plan is crucial for launching and running a successful fast food restaurant. This plan serves as your roadmap, detailing your vision, operational strategies, and financial plan. It helps establish your fast food restaurant’s identity, navigate the competitive market, and secure funding for growth.

This article not only breaks down the critical components of a fast food restaurant business plan, but also provides an example of a business plan to help you craft your own.

Whether you’re an experienced entrepreneur or new to the food and beverage industry, this guide, complete with a business plan example, lays the groundwork for turning your fast food restaurant concept into reality. Let’s dive in!

Our fast food restaurant business plan is structured to cover all essential aspects needed for a comprehensive strategy. It outlines the restaurant’s operations, marketing strategy, market environment, competitors, management team, and financial forecasts.

• Executive Summary : Offers a snapshot of your fast food restaurant’s business idea, market study, team, and money plan.
• Restaurant & Location: Talks about the restaurant’s look, features, and why the spot is good for customers.
• Menu & Pricing: Shows what food your place serves and how much it costs.
• Key Stats: Tells about how big the market is, how it’s growing, and important numbers for fast food.
• Key Trends : Points out new changes in fast food, like healthier options or tech for ordering.
• Key Competitors: Look at the main other fast food places and how your restaurant is different.
• SWOT : Lists your restaurant’s strengths, weaknesses, chances, and risks.
• Marketing Plan : Plans for how to get and keep customers.
• Timeline : Important steps and goals from starting to the first year.
• Management: Gives information on who runs the restaurant and their jobs.
• Financial Plan: Shows how your restaurant might do money-wise over 5 years, including sales, profit, and costs.

Fast Food Restaurant Business Plan

Fully editable 30+ slides Powerpoint presentation business plan template.

Download an expert-built 30+ slides Powerpoint business plan template

Executive Summary

The Executive Summary introduces the business plan for your fast food restaurant , providing a concise overview of your establishment and its offerings. It should highlight your market positioning, the variety of fast food items and services you provide, its location, size, and a summary of daily operations.

This section should also delve into how your fast food restaurant will fit into the local market, including the number of direct competitors in the vicinity, identifying who they are, along with your restaurant’s unique selling points that set it apart from these competitors.

Moreover, it should include information about the management and co-founding team, outlining their roles and contributions to the restaurant’s success. Additionally, a synopsis of your financial projections, including revenue and profits for the next five years, should be included here to give a clear overview of your restaurant’s financial strategy.

Fast Food Restaurant Business Plan Executive Summary Example

Business Overview

The  business overview  should clearly define the restaurant’s key features, including its specific cuisine or theme, strategic location, facility design, and menu offerings. Highlighting what sets your restaurant apart in the  competitive  fast food market, such as unique culinary concepts or sustainable practices, is key for attracting interest and investment.

Example: “FlavorFusion,” a fast food restaurant specializing in fusion tacos, is located in the lively Midtown area, known for its vibrant food scene. The restaurant boasts a modern, 2,000 square-foot space with an energetic and contemporary vibe, seating for 50 patrons, and an additional outdoor area. The menu features a variety of gourmet fusion tacos made with high-quality, locally-sourced ingredients, catering to a diverse clientele.

Market Overview

This section should analyze the fast food market’s size, growth trends, and key industry developments. It positions your restaurant within the industry and highlights its potential to capitalize on current consumer trends like online ordering and plant-based options.

Example: FlavorFusion enters a market valued at $331 billion, growing at a 5.1% CAGR. Amidst intense competition from five local fast food outlets, FlavorFusion stands out with its unique fusion menu and focus on sustainability, aligning with the growing demand for innovative and eco-friendly dining options.

Management Team

Detailing the management team’s background and roles is essential. This part of the summary should emphasize their experience in the food and beverage industry and their roles in ensuring the restaurant’s operational excellence and financial health.

Example: The CEO/CFO of FlavorFusion, with extensive experience in business strategy and financial management, oversees the restaurant’s overall strategy and financial planning. The General Manager, responsible for day-to-day operations, ensures efficient restaurant functioning and high customer satisfaction.

Financial Plan

Clearly outlining the financial goals and projections is key. This section should include revenue targets and profit margins, offering insight into the restaurant’s financial health and growth potential.

Example: FlavorFusion aims to achieve $1.5 million in annual revenue with an 18%  EBITDA  margin by 2028. Supported by a strong business model, innovative menu, and effective  marketing strategies , the restaurant is positioned for significant growth in the dynamic fast food market.

For a Fast Food Restaurant, the Business Overview section can be effectively divided into 2 main categories:

Restaurant & Location

Provide a detailed description of the restaurant’s physical environment, focusing on its design, ambiance, and welcoming atmosphere that appeals to customers. Mention the restaurant’s location, emphasizing its accessibility and convenience for customers, such as proximity to busy shopping areas or availability of parking. Explain why this location is particularly beneficial in attracting your target customer base.

Menu & Pricing

Describe the variety of fast food items and beverages offered, ranging from classic favorites to unique specialties that differentiate your restaurant from competitors. Detail your pricing strategy , ensuring it aligns with the quality of food served and appeals to the market segment you are targeting. Highlight any special deals, combo offers, or loyalty programs that add value for customers, promoting frequent visits and customer loyalty.

Industry Size & Growth

In the Market Overview of your fast food restaurant business plan, start by looking at how big the fast food industry is and how much it could grow. This helps you see how much room there is in the market and where you might grow.

Key Market Trends

Talk about what’s new in the fast food world, like how people want different and healthy options, meals they can get quickly, and new kinds of food. Mention how people are looking for good food that fits their busy lives and how they like to try new flavors from different places.

Competitive Landscape

A  competitive analysis  is a crucial component of your fast food restaurant’s business plan. It provides insights into how your restaurant compares to its competitors in the market. This analysis is instrumental in identifying your restaurant’s unique selling points and understanding the  competitive  landscape.

A thorough competitive analysis helps in shaping a well-informed business plan, ensuring that your restaurant is positioned to meet market demands and customer expectations effectively.

Identifying Your Competitors in the Fast Food Industry

Identifying competitors is the first step in understanding your position in the fast food market. Start by mapping out local fast food restaurants. For instance, if your restaurant specializes in burgers, your direct competitors include nearby burger joints like  McDonald’s  or  Burger King , as well as local favorites like “Bob’s Burgers.” Don’t overlook indirect competitors such as  Subway  or Chipotle, which offer alternative fast dining options.

Use online tools like Google Maps to get a geographical sense of competitor distribution. Platforms like Yelp and TripAdvisor offer customer reviews and ratings, providing insights into competitors’  strengths and weaknesses . For example, if several reviews mention the quick service at “Fast Eats,” this is a key strength of your competitor.

Fast food competitors’ strategies

Analyzing the strategies of these competitors involves several aspects. Start with their menu offerings. For example, if “Healthy Bites” down the street is gaining popularity with its vegan options, it indicates a market trend towards healthier fast food.

Pricing strategy  is another crucial aspect. Compare your prices with those of “Dollar Saver Menu” at McDonald’s or the premium options at “Shake Shack.” This comparison will help you understand where your restaurant fits in the market.

Marketing tactics in fast food can range from social media campaigns, like Wendy’s witty Twitter presence, to local billboard advertising. Pay attention to how competitors engage with customers online and the types of promotions they run.

Customer experience is also key. For instance,  Chick-fil-A  is renowned for its customer service. Visit competitors and note the service speed, order accuracy, and overall customer satisfaction.

Operational efficiency, especially in fast food, is a game-changer. Observe if competitors like  Domino’s  are using technology, like their pizza tracking system, to enhance efficiency and customer experience.

What’s your fast food restaurant’s value proposition?

Now, reflect on your restaurant’s  unique value proposition . Perhaps your restaurant offers a unique fusion cuisine that isn’t available elsewhere in your area, or maybe you use locally sourced ingredients, which appeals to health-conscious consumers.

Identify market gaps through customer feedback and  market trends . For example, the growing popularity of plant-based diets has led to the success of chains like “Beyond Meat.” If there’s a rising demand for plant-based fast food in your area that competitors aren’t meeting, this could be a niche for your restaurant.

Consider your location: A fast food restaurant located near a university might cater to students with budget-friendly deals, unlike a restaurant in a business district that might focus on quick service for office workers.

First, do a SWOT analysis for your fast food restaurant . Talk about Strengths (like a great menu and quick service), Weaknesses (like lots of competition or high costs), Opportunities (like more people wanting fast, tasty food), and Threats (like changes in what people want to eat or less money to spend on eating out).

Marketing Plan

Next, make a marketing plan that shows how you’ll get and keep customers. You can use ads, special deals, fun posts on social media, and events in the community.

Marketing Channels

Selecting the right marketing channels enables effective communication with potential customers and helps drive foot traffic to your restaurant. Employing diverse channels aids in enhancing brand visibility and engagement.

Digital Marketing

Utilize the digital landscape to your advantage:

• Social Media Presence:  Utilize Instagram, Facebook, Twitter, TikTok, and other relevant platforms to showcase menu items, engage with followers through interactive content, host contests, and share user-generated content.
• Online Ordering Platforms:  Partner with popular food delivery apps and maintain a user-friendly website with a seamless ordering system. Highlight exclusive online deals and promotions to attract online customers.
• Content Marketing : Produce engaging content such as blog posts, videos, or infographics about your recipes, behind-the-scenes kitchen stories, or spotlighting local ingredients. This content can be shared on your website and social media platforms to captivate your audience.

Local Advertising

Connect with the community through various local marketing strategies:

• Geo-targeted Ads:  Invest in targeted online advertisements focused on your restaurant’s vicinity to capture the attention of nearby residents and commuters.
• Community Engagement:  Participate in local events, sponsor local sports teams, or host charity fundraisers to increase community involvement and foster a positive brand image.
• Collaborations and Partnerships:  Forge partnerships with local businesses, gyms, schools, or corporate offices for joint promotional events or meal deals.

Promotional Activities

Entice potential customers with compelling offers and promotions:

• Limited-time Offers:  Introduce seasonal specials, combo deals, or promotional menu items to generate excitement and attract new customers.
• Customer Loyalty Programs:  Implement loyalty cards or digital reward systems where frequent diners can earn points redeemable for discounts, free items, or exclusive perks.
• Referral Incentives : Encourage existing customers to refer friends and family by providing incentives such as discounts on their next order or free add-ons.

Sales Channels

Strategically employing various  sales channels  ensures efficient transactions and enhances customer satisfaction.

In-Store Upselling

Maximize sales during customer visits:

• Upsize Options:  Offer upsized meals or meal add-ons for a nominal price increase to increase average order value.
• Combo Deals:  Create bundled meal deals comprising popular items at a discounted price to encourage customers to spend more.
• Limited-time Add-ons : Introduce temporary add-ons or upgrades to entice customers into trying new menu items.

Online Ordering and Delivery

Enhance convenience and accessibility for customers:

• Efficient Online Ordering:  Ensure a user-friendly online ordering system on your website and partnering delivery platforms, enabling customers to place orders seamlessly.
• Delivery Services:  Optimize delivery operations to provide timely and efficient service, ensuring the food quality matches the in-store experience.
• Curbside Pickup:  Offer a convenient pickup option for customers who prefer a quick in-and-out experience.

Subscription Services or Meal Plans

Encourage repeat business and secure recurring revenue streams:

• Subscription Plans:  Create subscription-based meal plans offering weekly or monthly meal bundles at discounted rates for loyal customers.
• Meal Packages:  Develop curated meal packages for families, individuals, or specific dietary preferences that customers can subscribe to for regular delivery or pickup.

Strategy Timeline

Lastly, make a clear timeline with important steps for starting your restaurant, getting the word out, getting more customers, and growing your business. This helps you stay on track and focused.

The Management section focuses on the fast food restaurant’s management and their direct roles in daily operations and strategic direction. This part is crucial for understanding who is responsible for making key decisions and driving the fast food restaurant towards its financial and operational goals.

For your fast food restaurant business plan, list the core team members, their specific responsibilities, and how their expertise supports the business.

The Financial Plan section is a comprehensive analysis of your financial projections for revenue, expenses, and profitability. It lays out your fast food restaurant’s approach to securing funding, managing cash flow, and achieving breakeven.

This section typically includes detailed forecasts for the first 5 years of operation, highlighting expected revenue, operating costs and capital expenditures.

For your fast food restaurant business plan, provide a snapshot of your financial statement (profit and loss, balance sheet, cash flow statement), as well as your key assumptions (e.g. number of customers and prices, expenses, etc.).

Make sure to cover here _ Profit and Loss _ Cash Flow Statement _ Balance Sheet _ Use of Funds

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Write your business plan with help from industry experts

Whether you’re opening a restaurant, expanding to a new location, or reworking your existing concept, use this Restaurant Business Plan Template to organize your vision and ensure that nothing is overlooked.

What's inside? Exclusive insights into how to:

• Build a strong  restaurant business plan
• Write an executive summary
• Choose a restaurant service model
• Establish a restaurant operations plan
• Conduct industry and financial analyses
• Create a restaurant marketing plan

What is a restaurant business plan?

A business plan is a written document that describes in detail how your restaurant defines its objectives and how it’ll go about achieving its goals. A  restaurant business plan is the blueprint that outlines your entire vision, and it explains in detail how your business will take shape and operate.

How do you write a business plan for a restaurant?

Whether this is your first time writing a business plan or you’re a seasoned pro, it’s always helpful to work off of a template designed for your industry. When writing your business plan, be sure to include elements like a branded cover page, an executive summary, a company overview, an industry analysis, a marketing plan, an operations plan, and a financial analysis. For more information on how to write a restaurant business plan,  read this article .

Use the Restaurant Business Plan Template to build a concrete strategy

In most cases, opening a new restaurant, expanding to a new location, or giving your existing concept an overhaul requires outside capital from hospitality investors. But before anyone invests in your dream, they need to see that you’ve got a concrete plan for success. The business plan provides them with a complete description of your strategy. Download the free Restaurant Business Plan Template to organize your vision and ensure that nothing is overlooked.

For guides for specific restaurant type's business plan, learn from our resources below.

• Food Truck Business Plan
• Bar Business Plan
• Coffee Shop Business Plan
• Catering Business Plan
• Bakery Business Plan
• Brewery Business Plan
• Ice Cream Shop Business Plan

Whether you're a foodie who's always dreamed of owning your own restaurant or an industry pro ready to take the leap with a new concept, Toast is here to help. Learn more about the all-in-one restaurant platform built for new restaurants .

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Did you find what you are looking for.

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

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

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

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

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

Benefits of using an industry-specific business plan example

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

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

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

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

Choosing a Food & Beverage Business Plan

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

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

Identify your business type

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

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

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

Search for the template

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

Review the example

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

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

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

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

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

Explore 400+ business plan examples

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

From simple template to full finished business plan

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Writing a restaurant business plan.

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Introduction

If you're considering opening a restaurant, your first step should be writing a business plan. A well-written business plan can help you raise money, manage your restaurant and succeed. Here's what you need to know about writing one:

Executive Summary

An executive summary is a short but powerful document that can help you to get your point across quickly and effectively. Although it is usually the first section of a business plan, it should be the last piece written. It should be one page at maximum and clearly describe your business plan's critical points in a way that makes sense to anyone who reads it. The purpose of an executive summary is to convince potential investors or lenders that they will profit from investing in your restaurant idea, so avoid unimportant details or lengthy descriptions of how great your food tastes.

An excellent way to write an executive summary is by starting with an introduction paragraph that summarizes what the rest of your plan contains—this helps readers understand why they should continue reading further into the document. Then go into discussing why this particular project is worthwhile; why people need it. How will it benefit them? Next comes some background information about yourself: include any relevant experience or education related to running this business. Finally, end with future goals: where do you see yourself after opening the shop?

Here are some items to include in your restaurant business plan:

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Best covid-19 travel insurance plans, concept validation and business model testing.

Before you launch your business, it's important to validate your concept and test the viability of your business model. You can do this by conducting market research, talking with potential customers, and interviewing industry experts with similar business experiences. You can also test the viability of your plan by completing an "experience economy" analysis. That is, looking at ways people enjoy spending money on experiences rather than goods (such as dining out). For example, if people value experiences over material goods, opening a restaurant may be a good idea!

Labor Costs and Staffing Plan

Labor costs, including direct and indirect labor, are essential to your labor budget. Direct costs refer to wages paid directly to employees, while indirect expenses include benefits like healthcare coverage and payroll taxes. To calculate these figures, you'll need to estimate the number of full-time equivalents (FTE) positions you'll need and their average salaries. This calculation can be tricky because each restaurant has its unique staffing plan based on its size, location, cuisine type, and reputation among customers, not to mention any other factors that might affect staffing decisions (e.g., whether it's open 24/7).

The first step is deciding whether or not you want full-time staff or part-time workers who work only during peak times such as lunchtime rush hour or Friday night dinners out with friends at restaurants nearby yours. As tempting as it may seem, wait to write anything down until after reading through the following sections because several factors are explicitly related to determining how many people we'll need overall.

You want your menu to be focused and simple. Try to add only a few items, as too many menu items may confuse customers, making it difficult for them to choose what they want.

If there are any "signature" items on your menu, include them first when listing off your offerings so that people know what kind of food you serve before even stepping inside the restaurant. Also, incorporating local ingredients into these specialties will help build community spirit around supporting local businesses.

Site selection is a critical factor in your success. After conducting a comprehensive market study, the site selection is based on the data you discover to determine if your customers are in and frequent that area. David Simmonds, Founder and CEO of ResolutRE , a Commercial Real Estate firm in Austin, Texas, states: "More than ever, entrepreneurs opening a restaurant need to analyze what their own customers look like on paper (demographics, psychographics, etc.), so then when they are examining a market, they can find the highest concentration of their customers within that market. From that data, they are able to determine the number of restaurants that the market could support, and from there, create the blueprint for their expansion."

Your plan should describe your ideal location . Your chosen location must be close to your target market and similar businesses, such as restaurants or cafes. The site should also have high foot traffic and be accessible by car, bike, and public transportation. Simmonds goes on to say: "Analytics reinforces or disputes instincts. It is a necessary part of the expansion process, whether the restauranteur has 1 unit or 37.

Marketing Strategy

When developing your business plan, think about the marketing strategy you will use. Your plan should consider and explain the following marketing tactics:

• Advertising: You can use print or online ads on social media sites like Facebook and Instagram. Also, consider running commercials on local television stations.
• Public relations: This can include writing articles about your restaurant in local newspapers or magazines, hosting events at your restaurant (such as wine tastings), speaking at community events like Chamber of Commerce meetings with other business owners in the area, participating in charity events related to foodservice industries like Feeding America—the possibilities are endless! The idea is to get people talking about what makes YOU unique so they think of YOU first when ready for their next dine-out experience!
• Social media: Let's face it—most millennials don't even pick up the phone anymore; they prefer texting over talking face-to-face because it feels intimate somehow, and guess what? By interacting directly with customers through social media platforms like Facebook Messenger or WhatsApp (which allows users from all over the world access 24 hours per day, seven days per week), we can offer immediate customer service support during high-demand times such as weekend brunch hours without having employees sitting idle during slow periods throughout weekdays when traffic drops off significantly due the lack of demand generated elsewhere.

Profit and Return on Investment Analysis

• Profit is the difference between your sales revenue and your costs. To calculate it, you need to know the following:
• Sales revenue (how much money you expect to make from selling food)
• Cost of goods sold (the cost of ingredients and supplies)
• Other operating expenses (including labor, rent, and utilities)

The reader of your business plan should be able to find these numbers in your budgeting worksheet and financial projections spreadsheet.

Financial Plan

The financial plan is the most critical part of your business plan. It should clearly show how much money you need to start, run and grow your restaurant.

You will need to show a projected profit and loss statement. The projected profit and loss statement (P&L) shows how much revenue comes in, what expenses are incurred, and what profits are made over time. In addition, the P&L shows all revenue sources, including but not limited to sales of food/alcoholic beverages and income from private parties. It must also project all costs associated with operating the restaurant, such as Cost of Goods (raw materials) and salaries for employees - these include both front-of-house roles such as waiters or bartenders, as well as back-of-house roles like chefs who prepare food during off hours so it can be served fresh upon opening each day - cleaning supplies needed throughout each week, etc., depreciation costs associated with long term assets such as ovens that wear down over time and waste of unused food product.

Multi-Year Projections of Revenue and Costs

Accurate projections are the key to a successful business plan. They help you to understand how much money you will make and how much you will need to make it happen. Projections also help with understanding what your costs will be.

For example, if I were starting a restaurant today and wanted my business plan projections for opening day and going out one, three, and five years.

Then I would look at similar restaurants that serve similar foods, noting their prices, portion sizes, and any specialties they offer, such as breakfast all day or lunch specials every Friday during football season. This research of other restaurants will give you a basis for your projections. Include the documentation of this research in the narrative of the plan.

A Business Plan Is Your Road Map To Success.

A business plan can help you raise money by demonstrating that you have a viable idea for a restaurant. In addition, investors want to see that others are interested in investing in your vision, so they'll be more likely to give you money if they see other investors involved with it as well. An excellent example is when an investor wants to invest but only if another investor does first; this way, both parties feel comfortable investing because they know someone else believes in the project enough to put their own money into it too!

A well-written business plan helps manage restaurants by giving owners information about how much money will be coming in over time, so there aren't any surprises when bills come due every month - which could lead businesses into trouble if left unchecked."

This article has given some insights into how to write a business plan for opening a restaurant. Do your research and learn other aspects of good business plan writing. I know that it can be a lot of work, but I also know that the payoff is worth it. Not only will you have a better understanding of what it takes to open up shop and run it successfully but also potential investors will be more likely to fund your project if they see that you've done your research. And remember: don't be afraid to ask other restaurant owners for help or advice; many of them have been where you are now.

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How to Write a Fast Food Restaurant Business Plan + Free Template

Makenna Crocker

6 min. read

Updated February 7, 2024

Crafting a savvy business plan is like perfecting the ultimate fast food combo for your restaurant’s triumph. It’s the special blend of your entrepreneurial vision, spicy industry knowledge, well-baked financial projections, and sizzling strategic plans served together to drive your venture forward.

In the U.S. alone, the fast-food industry is estimated to be worth over $250 billion as of 2023, indicating the immense potential within this sector. The industry has shown remarkable resilience even in economic downturns, further validating its prominence in the business world.

In this article, we’ll bite into our  free fast food restaurant business plan  for the example scenario of Fast Bites Delight, serving you a step-by-step guide to brewing up a compelling business plan specific to your fast food enterprise. You can download our sample fast food restaurant business plan to get started.

Through this journey, we aim to help you dish out a blueprint that can help you tap into this growing market and set your fast food joint up for success.

• Introduce your fast food business

Fast Bites Delight isn’t your typical fast-food joint. It serves up a smorgasbord of speedy, appetizing meals that neither compromises on nutrition nor taste. With more people seeking quality, convenience, and nutrition, Fast Bites Delight whips up a delectable answer to this culinary conundrum.

Their mission? Swiftly serve scrumptious yet healthy meals that satiate fast food cravings while keeping nutrition front and center.

The introduction effectively captures Fast Bites Delight’s unique selling proposition – serving quick, delicious meals that balance taste and nutrition. Highlighting your unique selling proposition upfront can give your business plan an immediate edge and create intrigue for what follows.

Conduct a market analysis 

Identifying your market is crucial. For Fast Bites Delight, their primary patrons include busy professionals, families on the go, students craving nourishing fast-food, and individuals scouting for a quick, healthy bite. But their clientele isn’t limited to individual consumers. They also cater to local businesses that need food services for events or meetings.

Their competition ranges from conventional fast-food chains, convenience stores, and quick-service restaurants to food trucks and supermarket deli sections. The key to standing out in this crowd? Fast Bites Delight dishes out a diverse, health-focused menu prepared with premium ingredients, served with a side of speedy service and a generous dollop of top-notch customer service.

This section does an excellent job identifying their key target market and competition. A  detailed market analysis  will help you understand your customers’ needs and how your product/service fulfills them. It also guides your marketing and competitive strategies.

• Funding your fast food restaurant

Every venture needs a financial launchpad. Fast Bites Delight projects an initial investment requirement of $250,000. This chunk of capital covers essentials like property rent, kitchen apparatus, renovations, initial inventory, and a cash reservoir to keep the business bubbling until it starts generating enough revenue.

By clearly stating their financial needs, Fast Bites Delight makes it easier for potential investors to see what their investment will cover. You too should detail your funding requirements, ensuring transparency and building trust with stakeholders. For more guidance on funding, check out our  Small Business Funding Guide .

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• Fast food restaurant sales and marketing strategy

The art of attracting customers involves blending multiple strategies. Fast Bites Delight plans to plate up culinary delights at their physical location, serve digital customers via their website, partner with food delivery apps, and spread their flavors through catering services.

Their marketing mix combines traditional methods with digital strategies. Social media campaigns, local SEO, content marketing, collaborations with community businesses and events, email marketing, and in-store promotions flavor their marketing efforts. The goal? To resonate with their target audience, whet their appetites, and draw them into the delightful dining experience that Fast Bites Delight promises.

They’ve created a multi-faceted approach to reach their customers, demonstrating adaptability and a customer-centric approach. In your plan,  consider different strategies  to reach your audience – from physical to digital platforms.

• Fast food restaurant financial projections

Projections give stakeholders a taste of the financial potential. Fast Bites Delight estimates revenue will rise from $300,000 in 2023 to $400,000 by 2025. Their expenses are expected to start at $200,000 in 2023, increasing to $240,000 by 2025.

With these numbers, they project profits simmering at $100,000 in 2023 and rising to a sizzling $160,000 by 2025.

Fast Bites Delight provides clear and realistic financial projections, an essential element to  demonstrate viability and profitability . Make sure your plan includes similar forecasts, indicating your business’s financial potential.

• Milestones for your fast food restaurant

Milestones add structure and strategy. Fast Bites Delight’s roadmap includes obtaining permits and licenses by June 2023, getting the restaurant ready for a grand opening in October 2023, and launching catering services by December 2023. In March 2024, they plan to expand their online delivery options.

By June 2024, they aim to turn a profit monthly. Franchise opportunities may even be on the table in 2025.

This part of the plan breaks down their journey  into achievable steps . It provides a clear timeline of expectations and goals. Similarly, include your startup’s major milestones to give a timeline for your growth.

• Assembling the perfect team

Running a fast food restaurant is no solo venture. The owner/operator stands at the helm, overseeing daily operations from menu planning to staff training. A kitchen manager ensures the back of the house operates smoothly, maintaining food safety, managing kitchen staff, and collaborating on menu development. Front-of-the-house manager ensures customers receive top-notch service while maintaining a clean and welcoming environment.

They clearly define the roles and responsibilities within their team, showcasing how everyone contributes to the restaurant’s success. Define your team structure similarly to give potential investors confidence in your operation’s management.

• Partnerships for your fast food restaurant

Partnerships add value and resources that a standalone business might struggle to find. Fast Bites Delight aims to join forces with local farms and food suppliers to source high-quality, fresh ingredients. Collaborations with food delivery apps extend their reach, making their meals accessible to customers from their homes or offices.

Community organizations and schools also fall within their network scope. By hosting fundraising events and promoting healthy eating habits, Fast Bites Delight aims to strengthen their ties with the community. Local businesses and health and fitness centers present partnership opportunities for catering services and promotional offers, combining business with the promotion of healthier lifestyle choices.

Partnerships are a strategic asset to Fast Bites Delight, extending their reach and adding value to their offerings. Identify potential partnerships for your business to show how you plan to leverage community and industry networks.

• Conclusion: The sweet success of fast bites delight

Fast Bites Delight’s business plan is a masterclass in combining vision, market analysis, strategic planning, and financial forecasting. From understanding their audience and competition to defining their unique value proposition, planning their funding needs, setting goals, and assembling the right team, they have a roadmap that can guide their venture toward success.

As a fast-food entrepreneur, applying these principles and tailoring them to your context will set you on a path toward a successful venture in this highly competitive market. So get ready, set, and let your fast food business plan cook up a storm!

The conclusion reaffirms their unique approach and ties the entire plan together. When you conclude your business plan, summarize your unique value proposition and how each aspect of your plan contributes to achieving your goals.

If you are ready to write your plan, you can download our free  fast food restaurant business plan  from our library of  500+ sample business plan templates . 

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

Table of Contents

• Conduct a market analysis 

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Food Delivery Business Plan Template

Written by Dave Lavinsky

Food Delivery Business Plan

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

We have helped over 1,000 entrepreneurs and business owners create business plans and many have used them to start or grow their Food Delivery companies.

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

Executive Summary

Business overview.

Dig In is a newly established food delivery business located in San Diego, California. The company will have an online platform that will also be able to be downloaded to users’ phones as an app. Users will be able to create a login profile and have instant access to all the local restaurants, bakeries, grocery stores, and fast food establishments.

The company will outsource its delivery to local drivers that will be employed as Independent Contractors so they will be able to set their own schedule and hours. The drivers will receive orders through their app, select which user they want to deliver to, pick up the food order from the chosen establishment, and deliver to the user in a timely manner.

Dig In will reward users that frequently use their app. Users will be able to earn rewards and discounts for every order they place through the website or app. This will enable users to keep ordering their food delivery through Dig In.

Dig In will be owned and operated by John Hutchinson, a local entrepreneur who has been in the tech industry for over 15 years. He has developed other apps and platforms for tech companies and has started mapping out this business’ platform for over two years. At this point, he has perfected the technology and is ready to reveal the new local food delivery service in San Diego, California.

Product Offering

Dig In will provide food delivery services for the residents of San Diego. Residents who want the convenience of food delivered to their doorstep can download our app, find the establishment of their choice, and order whatever they’re craving for. Most of our sales will come from orders to local restaurants but we will also offer delivery from grocery stores and drug stores. Customers will be charged a small delivery fee or have the option to join our membership for reduced fees and special deals.

Customer Focus

Dig In will target all residents living in and around San Diego. It will appeal to students, families, retirees, white collar, blue collar, and government employees. Because our fees are moderately priced compared to other delivery apps, all income levels will be able to enjoy our delivery services.

Management Team

With his entrepreneurial and tech knowledge, John will be able to quickly fix any issues with the platform. He has also formed relationships with the most sought after restaurants, bakeries, grocery stores in the area to sign them up to be part of the food delivery platform. He has also hired a team of independent food delivery drivers to earn extra money by completing the food delivery orders.

Success Factors

The following success factors will set Dig In apart from the competition:

• Comprehensive List of Restaurants and Food Stores: Dig In will include a more comprehensive list of restaurants, grocery stores, and drug stores for customers to choose from.
• Membership Rewards: Dig In will allow users who create a profile to earn rewards for every order they place through its online platform. The rewards can be redeemed for delivery fee and order discounts.
• Faster Delivery Times: Dig In promises to have faster delivery times than its competitors.
• Pricing: Dig In’s price point for delivery fees is on par with its customers, if not cheaper.

Financial Highlights

Dig In is seeking a total funding of $500,000 of debt capital to launch. The funding will be dedicated for the design and development of the app, marketing expenses, working capital, and three months worth of payroll expenses. The breakout of the funding is below:

• Platform Development: $150,000
• Marketing and Brand Development: $100,000
• Three Months of Overhead Expenses (Payroll, Rent, Utilities): $150,000
• Working Capital: $100,000

The following graph outlines the pro forma financial projections for Dig In:

Company Overview

Who is dig in.

  The company will outsource its delivery to local drivers that will be employed as Independent Contractors so they will be able to set their own schedule and hours. The drivers will receive orders through their app, select which user they want to deliver to, pick up the food order from the chosen establishment, and deliver to the user in a timely manner.

Dig In’s History

John Hutchinson has spent the last 2.5 years creating the food delivery online platform. As a tech entrepreneur, he knows how to map, develop, and implement an online platform. He has been instrumental in creating other apps and platforms for ecommerce companies and has created attractive and efficient apps for numerous Fortune 500 companies.

During the COVID-19 pandemic, John was on lockdown and working from his home. He used other food delivery services, but they were all slow, got his order wrong, or didn’t have a good selection of restaurants and establishments. It was then that he started developing his food delivery business and would implement and perfect all of the things that the competition suffered at.

Since incorporation, the company has achieved the following milestones:

• Mapped out the online platform for the food delivery business
• Developed the company’s name, logo, and website
• Approached multiple local restaurants, grocery stores, and bakeries to be a part of Dig In’s platform
• Determined necessary insurance and legal requirements
• Began recruiting key employees
• Written and developed the Delivery Driver processes and procedures.

Dig In’s Services

Industry analysis.

The Food Delivery industry has grown substantially in the past five years. The convenience of ordering food from home has appealed to large demographics and now nearly everyone orders through a food delivery app at some point. Food delivery apps became a necessity during the COVID pandemic and now they are a mainstay in modern society.

According to Grand View Research, the Food Delivery industry is set to grow at a CAGR of 18.7% from now until 2030. What helps this growth is the increasing popularity of smartphones and the expansion of these services overseas. Food delivery apps are becoming an essential tool in modern society, which makes this a great time to create a new food delivery service.

Customer Analysis

Demographic profile of target market.

Dig In will target millennials, young professionals, and college age students as this demographic is more comfortable with online delivery services and regularly use other similar apps such as Uber and Tasty.

However, we expect Dig In will appeal to other demographics as well as it will be a convenient and moderately priced option to get food delivered quickly. For example, we expect working parents will enjoy our app as well as elderly residents who have trouble leaving their home to go grocery shopping or go to a restaurant.

The precise demographics of the San Diego area are as follows:

Customer Segmentation

Dig In will primarily target the following customer profiles:

• Young professionals
• College students
• Working parents

Competitive Analysis

Direct and indirect competitors.

Dig In will be competing with other popular food delivery apps. A profile of each competitor is below.

Food at Your Door

Food at Your Door is an online and mobile platform for restaurant pick-up and delivery orders. The company is known for connecting over 30 million customers and processes on average about 500,000 daily orders in most cities around the United States. Customers are able to search for restaurants, order directly through the website or app, and then await their delivery from independent contractor drivers.

The company generates revenue from delivery fees paid by consumers as well as commissions paid by participating restaurants. Food at Your Door’s other offerings include a program for corporate food ordering, website design and hosting for participating restaurants, and point-of-sale integration services. The company is continuously updating its platform with innovative technological advancements to stay on top of the competition.

Fast Foodie

Fast Foodie is a technology company that connects people with the most popular food establishments in their neighborhoods. They enable local businesses to meet consumers’ needs of ease and convenience while enabling their independent contractors to generate an additional source of income. The company is passionate about transforming local businesses and dedicated to enabling new ways of working, earning, and living. They empower their local economies by ensuring that people have equal access to opportunities to reach their full potential.

Fast Foodie has expanded their database to include not only restaurants, but convenience stores, pet stores, grocery stores, and drug stores.

Ding Dong is an operator of an on-demand goods delivery platform that is intended to facilitate smooth delivery of essential goods. The company’s platform offers full-service and in-store shopper services through a network of independent shoppers with same-day delivery and pickup service of fresh groceries and everyday essentials. This enables users to select items from their favorite grocery stores and get them delivered almost instantly.

Ding Dong was the first online platform to expand their services and products by including anything that can be purchased at a local grocery store, convenience store, or drug store. The drivers/shoppers are required to ensure delivery during the selected timeframe that the user selects.

Competitive Advantage

Dig In offers several advantages over its competition. Those advantages are:

Marketing Plan

Brand & value proposition.

Dig In will offer the unique value proposition to its clientele:

• Comprehensive list of restaurants and grocery stores
• Membership rewards and specials
• Faster delivery times
• Moderately priced fee structure

Promotions Strategy

The promotions strategy for Dig In are as follows:

Social Media

Dig In will utilize the most popular social media platforms for ads since the majority of the clientele will be active on social media. The company will also have business accounts on each major platform to post regularly of food options that are available for delivery.

Collateral Material

Dig In will develop numerous collateral materials to have on hand to give out to potential customers at the local farmers markets, events, or restaurant or store events.

Website/SEO

Dig In will invest heavily in developing a professional website and app that displays all of the restaurant and store options the company will be able to deliver for. The company will also invest heavily in SEO so that the brand’s website will appear at the top of search engine results.

Billboards/Signage

Dig In will invest in attractive signage and billboards to increase the brand awareness of the local food delivery business.

Dig In’s fee structure will be moderate so clients feel they receive great value when placing their food delivery orders.

Operations Plan

Operation Functions: The following will be the operations plan for Dig In.

• John Hutchinson will operate as the CEO of Dig In. In addition to running the general operations, he will oversee the app development and provide app support.
• John will hire 2-3 additional web engineers to run the website and app.
• John will hire 20-30 delivery drivers to work on an independent contractor basis.
• John will also hire an administrative team for accounting/bookkeeping, sales and marketing, and customer service support.

Milestones:

Dig In will have the following milestones complete in the next six months.

• 8/202X – Finalize app development
• 9/202X – Hire and train initial staff
• 10/202X – Kickoff of promotional campaign
• 11/202X – Launch Dig In
• 12/202X – Reach break-even

Financial Plan

Key revenue & costs.

Dig In’s revenues will come primarily from the fees it receives from the food delivery orders.

The delivery driver commissions, website platform fees, supplies, marketing, and labor expenses will be the key cost drivers of Dig In.

Funding Requirements and Use of Funds

Key assumptions.

The following table outlines the key assumptions required in order to achieve the revenue and cost numbers in the financials and pay off the business loan.

• Initial Number of Orders Per Day: 100
• Average Order per Customer: $25.00

Financial Projections

Income statement.

Balance Sheet

Cash Flow Statement

Food Delivery Business Plan FAQs

What is a food delivery business plan.

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

You can easily complete your Food Delivery business plan using our Food Delivery Business Plan Template here .

What are the Main Types of Food Delivery Businesses?

There are a number of different kinds of food delivery businesses , some examples include: Restaurant Delivery, Meal Kit Delivery, Grocery Delivery, and Veggie Box Delivery.

How Do You Get Funding for Your Food Delivery Business Plan?

Food Delivery businesses are often funded through small business loans. Personal savings, credit card financing and angel investors are also popular forms of funding.

What are the Steps To Start a Food Delivery Business?

Starting a food delivery business can be an exciting endeavor. Having a clear roadmap of the steps to start a business will help you stay focused on your goals and get started faster.

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

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

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

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

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

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

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

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

Learn more about how to start a successful food delivery business:

• How to Start a Food Delivery Business

NZ Initiative’s Dr Oliver Hartwich: How the fall of the Berlin Wall shaped the life of influential think-tank boss - Money Talks

Dr Oliver Hartwich, executive director of The New Zealand Initiative. Photo / Supplied

Economist Oliver Hartwich heads up one of New Zealand’s most influential think tanks - the NZ Initiative.

Born of a merger between the Business Roundtable and NZ Institute, it is sometimes described by critics as a ‘right-wing’ think tank.

While it has certainly been a champion of free-market economics, Hartwich doesn’t accept the political pigeonhole.

“I would say evidence-based think tank because we do our research and we do our job well and you can look at our research on our website and you can see that all our research is extremely well documented, well researched by people who really know what they’re doing.”

The Initiative is independent and free from any party political affiliation, he says, speaking on this week’s Money Talks .

“We are also a business membership organisation, but we work predominantly as a think tank and that means we are thinking about the big issues affecting New Zealand.

“We are trying to make New Zealand a better country for all its people and we’re trying to do that through policy research.”

There is no question that the Wellington-based organisation’s research carries serious weight in New Zealand’s policy debate. As its executive director that puts Hartwich in an influential position in his adopted homeland.

Born in the industrial north of West Germany in the 1970s, Hartwich grew up through both the Cold War and a period of strong economic growth.

The fall of the Berlin Wall and the collapse of communism loomed large in his youth and helped instil a passion for both economics and public policy.

“When the Wall fell, I was 14 and I was totally aware of what was happening,” he says. “I had visited East Berlin just a year before. So I spent a day in East Berlin, under communism. If you had asked me back then whether this wall would ever disappear, I would have said absolutely not because it looked so permanent.

“When it came down, that came as a big surprise, as a shock to all of us and it was the most exciting time.

“That was a time immediately after the so-called economic miracle. So after World War II, Germany, of course, was in ruins. It was also morally discredited,” he says.

“Out of those ruins came a surprisingly strong economy because of the policies introduced by one man, Ludwig Erhardt.”

Erhardt, first as Finance Minister and then as Chancellor, pioneered the idea of the social market economy, Hartwich says.

“It is an economy that is basically free and, as Erhardt argued, it was an economy that was inherently social because it produced prosperity for all.”

“That was his big slogan, prosperity for all people after the war. And that worked really well. After about 20 years under that prescription, Germany actually overtook Britain in GDP per capita for the first time ever.”

“So when I grew up, that was the period straight after that economic miracle. It was a time when West Germany at least had some enormous amounts of prosperity.”

Hartwich says economics was always his passion so it was a natural choice to study it at university.

Although he did a combined degree with business management and eventually did his doctorate in law - albeit focused on business competition.

It was his PhD that brought him to this side of the world - undertaking a comparative study of the regulatory environment in Australia.

Although, as Hartwich is happy to admit, he had an ulterior motive for focusing on Australia - his future wife.

“My connection with this part of the world is actually my wife. What I haven’t mentioned is that the real background to my PhD thesis was the desire to spend some time with her. We started off as pen friends when she was 15, I was 16. We started writing. We had a pen friendship for eight years.”

After hitting off in real life on his Australian study mission, the pair eventually moved back to London where Hartwich worked for the House of Lords and then a think tank called Policy Exchange, with David Cameron, before he became leader of the Conservative Party.

From there the couple headed back to Australia where Hartwich worked for the Centre for Independent Studies.

“I met a few New Zealanders while I was working in Australia. We had conferences and they often came over so they knew me and when it came to the formation of the New Zealand initiative, they asked me whether I would be interested in leading a New Zealand think tank.

“It sounded interesting. Yeah. And then I thought, well, why not? 12 years ago. Initially, I thought this might just be another five, or six years. Um, continuing my nomadic lifestyle. Yeah, yeah. But then, um, we had a son in Wellington and we bought a house and suddenly things felt a lot more settled.”

Hartwich is now a naturalised Kiwi and highly invested in the nation’s success.

As such he’s well-placed to comment on the two nations’ different cultural attitudes toward money.

“Germans love cash,” he says. “It is a cultural thing. I’m not quite sure where it comes from. But we do love cash.”

Whereas in New Zealand electronic card use dominates.

Could it be a hangover from the post-WWI days of hyperinflation when Germans famously needed wheelbarrows to transport the cash for weekly shopping?

Perhaps, says Hartwich.

But regardless, that highlights another key difference, he says.

“Germans hate inflation with a passion. Yeah, I mean, okay, New Zealand’s recently had their own experience with inflation. But in Germany, it’s quite something. So even when inflation was still in the 1 or 2% range, is news always big news in Germany,” he says.

“Everybody was always panicking. We had this experience twice. We had the big hyperinflation in the Weimar Republic in the 1920s. We had another case of hyperinflation after World War II. So Germans had actually had the experience that from one day to the next, all your money can be worthless.”

That’s one of the reasons that Germans were the most sceptical about the creation of the European Central Bank and the transition into the euro, he says.

“New Zealand’s never really had that experience with hyperinflation. Yes, we’ve had some periods where there was a bit more inflation, 1970s, but then again, everybody had that. But this. The complete eradication of all your previous wealth in one go, very quickly. That kind of collapse New Zealand’s never had.”

After 12 years in New Zealand, Hartwich also has views on our political system.

“It felt good actually coming from this craziness of Australian politics into New Zealand.

“If you remember Australian politics at the time, that was the time of Kevin Rudd and Julia Gillard and later again, Kevin Rudd. It was, let’s put it mildly, a turbulent time in Australian politics.”

“So arriving in 2012 in New Zealand, I felt like, whew, great. Finally, a government and stability. That was just my first impression. Things politically were quite settled in New Zealand, whether it was Helen Clark or John Key, you didn’t have the feeling that it was like Australia where they swap their prime ministers every fortnight or so.”

But he’s not so sure about that stability now and is concerned about the extent of centralisation in New Zealand government.

“Localism does seem difficult for even centre-right parties in this country,” he says.

“We have more than 90% of our taxes and tax revenue and spending controlled by central government in Wellington. For most other developed countries, it’s more like a two-thirds kind of central control.”

“New Zealand’s been like that for a long time, although not forever. If you go into the 19th century, you can see that New Zealand was way more decentralized than it is today. New Zealand back then looked a bit more like Germany or Switzerland today.”

“So there is a localist tradition, even in New Zealand. I think it’s just something that we have to rediscover.”

Listen to the full episode to hear more from Oliver Hartwich about his life and money stories.

Money Talks is a podcast run by the NZ Herald. It isn’t about personal finance and isn’t about economics - it’s just well-known New Zealanders talking about money and sharing some stories about the impact it’s had on their lives and how it has shaped them.

The series is hosted by Liam Dann, business editor-at-large for the Herald. He is a senior writer and columnist, and also presents and produces videos and podcasts. He joined the Herald in 2003.

Money Talks is available on iHeartRadio , Spotify , Apple Podcasts , or wherever you get your podcasts.

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