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. In this section of your restaurant business plan, you fully introduce your company to the reader. Choose the ones that are most relevant to your business and make the most sense to communicate to your readers. 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.
This section should be a brief introduction to these concepts. You can expand on them in other sections of your restaurant business plan. A few restaurants have already staked their claim there, but most are bars and non-family-friendly offerings.
We want to bring in people that have a desire for delicious food and an exotic atmosphere. We will target those markets to grow our restaurant by up to 17 percent per year. 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.
Ideally, we will secure at least 2, 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,vehicle parking garage two blocks away.
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. 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. 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. 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. 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.
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. 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. 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. 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:. With Sling, you can schedule faster, communicate better, and organize and manage your work from a single, integrated platform. For more free resources to help you manage your business better, organize and schedule your team, and track and calculate labor costs, visit GetSling.
Questions To Ask First Sitting down to write a restaurant business plan can be a daunting task. After earning his degree, he worked for a regional restaurant chain and an independent fine dining restaurant. In these organizations he held the positions of Assistant Manager and then General Manager. After graduation she was employed by a local chain restaurant and then at a Five Star Hotel in Dallas. Betty will be employed as the Kitchen Manager. With the high turnover of help for startup restaurants, we will rely on family to fill in where required until we are off the ground and making a profit.
THR is registered in the state of Texas a community property state. The Wrights will sub-contract the work themselves. The 3, square foot restaurant will be located in a West Roads Shopping Center, a retail strip center located in the Benbrook suburb of Fort Worth, Texas. The restaurant is located in a major traffic area, at the intersection of Camp Bowie and Cherry Road. Benbrook, a suburb of Fort Worth, Texas, has a population of over 51, according to the U.
Census Report. The residential population in the immediate area is comprised of a mixture of single family and multi-family housing. Major employers include Union Pacific and Bank of America. THR will be open 7 days a week for lunch and dinner requiring multiple shifts.
Jeff will write the schedules. The schedules will be written in a manner that will allow the ability to increase or decrease hourly labor according to sales volume in order to maintain a consistent labor cost control. Proper labeling and rotation techniques, accompanied by ample storage facilities will ensure that high quality prepared product will be sufficiently available to meet the demands during peak business hours.
Replenishment and ongoing preparation will continue during off peak business hours. Jeff Wright will be responsible for ordering, receiving and maintaining sufficient inventory to meet production demands. Ordering schedules will be staggered with perishable products being ordered multiple times per week to preserve freshness. Standard grocery and supply orders will be ordered less often, according to a predetermined schedule and storage capacity.
Wright will rely on operational checklists to verify that each work shift has been properly prepared for and to insure the operational standards are followed before, during and after work shifts. The restaurant layout, including the dining room, kitchen and serving line, has been designed for efficiency and flexibility to accommodate the fluctuation in customer traffic and peak meal periods.
Upon arrival, guests will be greeted immediately by either the assistant manager or a server and asked for the seating preference. Drink orders will be taken and guests can munch on our complimentary rolls. The grill cook will use the printed ticket to keep track of orders and place the meal under the heating lamps until the order is complete.
The kitchen preparation line has been designed to be operated by a minimum staff of 1 line cook and a maximum of 4 cooks. This design allows line staffing to be adjusted to the business volume. Shift changes for all staff will involve cleanup, restocking and preparation.
All monies will be settled at the end of each shift. The closing shift will involve designated closing duties that will leave the restaurant clean and fully prepared for the next day. The industry is highly fragmented: the 50 largest companies hold just 20 percent of the market. Because of their years of experience combined with their existing catering business, Jeff and Betty Wright have established relationships with qualified suppliers.
These suppliers can provide reasonably priced products, delivered according to the schedule. The Wrights will practice sound management procedures in order to control costs, insure quality of product and provide friendly customer service.
The following systems will be used by management:. Order Guide: The restaurant will use an item specific order guide to track order history and maintain designated levels of product in inventory. Weekly Inventory: Management will conduct a weekly inventory to determine valuation for use in the preparation of weekly profit and loss reports. Daily Inventory Tracking: Daily inventory will be taken on specific items.
Movement will be compared to sales data to ensure designated products have been properly accounted for. With a limited staff, it is crucial that the Wrights remain current with daily cash outlay. The purchase of a POS system will immensely help them with these daily administrative reports:. Daily Cash Control. Sales and receipts recorded by the POS system will be compared to actual cash and credit card deposits on a daily basis.
Cash, debit card and credit card receipts will be deposited in a deposit. Weekly Prime Cost Report. Jeff Wright will prepare a weekly report that shows the gross profit margin after cost of goods sold and labor cost has been deducted from the sales revenue. A part time bookkeeper will process and record invoices and credits daily. Reports detailing cash expenditures, payments by check, and accounts payable transactions will be readily available.
Check disbursements will be prepared by the bookkeeper. Check signing authority for the general operating account will be given to the general manager. Payroll Processing. Payroll checks will be issued bi-monthly. Payroll will be processed by a payroll processing service. This could potentially become a large portion of gross sales. The Wrights are targeting Year 2 and at that point, a sales agent would be hired to directly market the products for daily delivery or catered functions.
On a typical day in America in , more than million people will be foodservice patrons. National Restaurant Association. First Research. The industry consists of full-service restaurants FSR and limited service eating places, which include quick-service restaurants QSR ; cafeterias; buffets; snack bars; and nonalcoholic beverage bars. This industry comprises establishments primarily engaged in providing food services to patrons who order and are served while seated i. These establishments may provide food services to patrons in combination with selling alcoholic beverages, providing carry out services, or presenting live nontheatrical entertainment.
Demographics, consumer tastes, and personal income drive demand. The profitability of individual companies can vary: while QSRs rely on efficient operations and high volume sales, FSRs rely on high-margin items and effective marketing. Large companies have advantages in purchasing, finance, and marketing.
Small companies can offer superior food or service. The industry is labor-intensive. Wages form a significant proportion of operating costs. The existence of a statutory minimum wage in most states increases the need for players to keep other costs as lean as possible, which in turn increases the importance of suppliers. Data Monitor. Restaurants compete with companies that serve meals or prepared foods, including grocery stores, warehouse clubs, delis, and convenience stores.
In addition, restaurants compete with home cooking. Among FSRs, most establishments focus on Italian cuisine, steak, or seafood. Hamburger joints make up a majority of QSR locations, along with pizza parlors and sub sandwich shops. In FSRs, waiters take orders, serve beverages and meals, present the check, and process payment. FSRs include casual dining full bar ; family dining limited bar ; and fine dining establishments. Because the restaurant industry is highly competitive, site selection is critical: companies may consider population density, household income, competition, visibility, accessibility, and traffic.
Companies carefully manage inventory of perishable food products, such as fresh seafood and dairy goods, to reduce losses due to spoilage. Computerized information systems can improve and link food preparation and serving operations. Touch screen ordering programs ensure accurate communication of customer orders.
Timing systems monitor meal progress and can alert staff if an order is running behind schedule. Reservations programs maximize traffic flow and seating. Inventory management systems track supply levels and can help reduce waste due to spoilage. Cost accounting programs help companies determine the profitability of individual menu items.
Handheld point-of-sale POS devices allow servers to place orders and print checks tableside, improving accuracy and reducing ordering time. Some handhelds can also print customer checks and process credit card payments. THR will appeal to a broad base of consumers in both the residential and business community.
The location selected for THR was chosen primarily to appeal to the growing number of households in the area. US Census. For the past 10 years, Jeff and Betty have been catering part-time. Their home-style menu is very popular with family reunions. More often than not, the couple gets asked to open a restaurant full-time so that patrons can return again and again. Through Constant Contact an online marketing program the couple has stayed in touch with their host and hostesses, and has been asked to return to provide catering services to several repeat events.
Home-Style Catering as also grown by word of mouth. The couple also co-authors a home-style blog — attracting foodies nationwide and globally, swapping recipes, compiling the most sought after home-style comfort recipes, and identifying current trends, for example, providing expanded menus for children and for those with food allergies.
The Wrights already have a customer base through their catering business and local blog visitors. These customers will be the first to be contacted when they announce the grand opening of the brick and mortar restaurant. Jeff and Betty Wright selected the subject area for its restaurant primarily because of its location to the very busy intersection of Cherry Street and Camp Bowie. This will encourage families tired from a day of work to stop in for a home cooked meal they can enjoy — without the cleanup!
The Benbrook area is in great need of a family style restaurant. US consumer spending on services, an indicator of restaurant sales, rose 1. The average US retail price for diesel and regular gas, which influences discretionary consumer spending on eating out, rose US tourism spending for food services and drinking places, an indicator for restaurant revenues, increased 6.
Consumers believe that meals at home are healthier and higher quality than eating at restaurants. At THR, we will position ourselves as the premier home-style restaurant by preparing quality home cooked meals with simple wholesome ingredients. Jeff and Betty Wright will also provide home cooked fare that appeals to the current trends of healthier food and offer menu selections which will appeal to this group.
THR will be positioned as the premier traditional home-style restaurant. We will do this by providing quality home style meals, prepared with quality ingredients at a reasonable prices. Customers will enjoy the quaint surroundings inside with the wood tables and checkered table cloths.
Our restaurant will provide a relaxed atmosphere and when customers walk in they will be greeted by warm smiles and greeted just as they were arriving home. The chains have tried to create home-style restaurants but where they have failed is in the personal aspect of the business. And in light of this, a handful of chain restaurants are beta testing self-pay tables!
Our customers will enjoy our standard menu fare, along with seasonal menus so that we can better take advantage of cost savings and stay current with some of the food industry trends. At THR we plan to be the premier restaurant to work for as well.
In fact, according to the Restaurant Association, nearly half of all adults have worked in the restaurant industry at some point during their lives, and more than one out of four adults got their first job experience in a restaurant. At THR we believe that our restaurant will provide job opportunities both for the entry level applicant was well as for the part-time worker searching for flexibly in job hours. We will pay our employees a competitive salary and believe we can do so by meticulously keeping our records, including daily review of the Prime Cost Report, and utilize Cost Accounting Systems, to prevent inventory shortfalls.
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