![]() ![]() You want to demonstrate that the work experience you’ve acquired over the course of your career has provided you with the necessary skills to run a successful restaurant and act as a restaurant business owner. Write a brief overview of yourself and the team you have established so far. Will your restaurant have counter service and restaurant hostess software designed to get guests on their way as quickly as possible, or will it look more like a theater, with captains putting plates in front of guests simultaneously? If an extensive wine program is an integral part of what you’re doing, will you have a sommelier? If you don’t feel that service is a noteworthy component of your operation, address it briefly in the concept section. It can be a powerful way of conveying your approach to hospitality to investors by explaining the details of the guest’s service experience. This section is most relevant for fine-dining concepts, concepts that have a unique service style, or if you have particularly strong feelings about what role service will play in your restaurant. ![]() This will give investors a clear understanding of your targeted price point, provide the first building block to figuring out average check estimations needed to create financial projections for starting costs, and show investors that you’ve done the homework needed to be confident that you’ll be able to sell these items at these prices and operate within your budget. Your sample menu should also include prices that are based on a detailed cost analysis. Incorporate your logo and mock up a formatted menu design (tap a designer for help if needed). The menu is the most important touchpoint of any restaurant’s brand, so this should be more than just a simple list of items. Define clearly what will be unique about your restaurant and include your mission statement. Include an executive summary and go into detail about the food you’ll be serving, inspiration behind your concept, and an overview of service style. Include your logo (even if it’s not finalized), the date, and your name.ĭescribe your restaurant concept and get the reader excited about your idea. The goal is for the reader to keep turning the page. Put the sections that you feel would be most compelling to someone who’s never met you first: the “Management Team” section if you’re coming from high-profile establishments, for example. Bililies advises that first-time restaurateurs read a bunch of different business plans for other restaurants and technology and retail companies to get a better sense of layout options, writing styles, and clarity of concept. The strongest business plans always include all or most of the components described below. “You have to show any potential investor that you have an actual plan, you know what you’re talking about, it looks professional, and you’re not just screwing around.” What your business plan should cover “The point of a business plan is to show that you’ve done your homework,” says Charles Bililies, owner of Souvla, a fine casual Greek restaurant in San Francisco that has received national acclaim since opening in the spring of 2014. It will prove the viability of your concept to potential investors and provide them with a clear and engaging answer to the question: “Why does the world need this restaurant?” ![]() No matter how much thought you’ve put into your concept or how many trusted colleagues have assured you of its greatness, you should write a business plan. Your business plan will be the roadmap from which your new restaurant develops. ![]()
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