How to Write a Restaurant Business Plan - Open for Business

 

resturant business plan

Mar 02,  · Learn how to write a restaurant business plan with these tips. A great business plan is the first step to landing investors and opening your own concept. Learn how to write a restaurant business plan with these tips. Open for Business. Tips, resources and fresh ideas for running a Author: Alison Arth. Gabri's Restaurant & Lounge fine dining restaurant business plan executive summary. Gabri's Restaurant & Lounge is a fine dining establishment in Long Branch, New Jersey. Restaurant Business Plan 7 Ownership The restaurant will be owned by Jeff Wright. Jeff began his restaurant career at the age of 15 working in a quick-service foodservice operation and earned his way through college as a server and bartender. After earning his degree, he .


Restaurant Business Plan


Do you dream of opening your own restaurant? Many people have had the same dream and have been able to make it real. Opening a restaurant is risky; however, if you plan ahead you may be able to reduce some of the initial risks. This sample restaurant business plan is written for a typical American resturant business plan restaurant. It provides a good foundation for writing your own unique business plan for your restaurant.

Once you open your restaurant, let us know, resturant business plan. We love good food! Broasted chicken, resturant business plan, pot roast, steaks and pork chops along with classic hamburgers, wraps and generous salads are all on the menu.

The restaurant will be family owned and operated by Jeff and Betty Wright. The Wrights will be leasing a 3, square foot space located at West Roads Shopping Center, an existing retail center located in Benbrook, a suburb in Fort Resturant business plan, Texas.

The site was previously leased as an Italian Restaurant. Although the location was previously utilized as a restaurant, the former tenant removed the majority of the furniture, resturant business plan, fixtures and equipment which will need to be replaced. The location will also require some additional renovation to update the lavatories and increase table space in the dining area.

Dinner style tables will be surrounded by wooden chairs with comfortable seating cushions. Our Mission is resturant business plan provide a unique and relaxing dining experience — similar to dining at home. We will strive to achieve this goal by: 1 by providing menu items incorporating resturant business plan ingredients at reasonable prices, and 2 we will be mindful of the well being of our customers and staff— treating each and everyone with dignity and respect — just like we would at resturant business plan own home!

The restaurant will be wholly owned and operated by Jeff and Betty Wright. The restaurant will serve a variety of classic home-style favorites from pot roast and mashed potatoes to patty melts and vanilla ice cream.

Monday am — pm Tuesday am — pm Wednesday am — pm Thursday am — pm Friday am — pm Saturday am — pm Sunday pm — pm. The restaurant will be owned by Jeff Wright. Jeff began his resturant business plan career at the age of 15 working in a quick-service foodservice operation and earned his way through college as a server and bartender. After earning his degree, he worked for a regional restaurant chain and an independent fine dining restaurant, resturant business plan.

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, resturant business plan, 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, resturant business plan. 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, resturant business plan.

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 resturant business plan 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 resturant business plan 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, resturant business plan, delivered according to the schedule. The Wrights will practice sound management resturant business plan 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 resturant business plan 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, resturant business plan.

Payroll checks will be issued bi-monthly, resturant business plan. 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, resturant business plan. On a typical day in America inmore than million people will be foodservice patrons.

National Restaurant Association. First Research, resturant business plan. The industry consists of resturant business plan 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. A slight complication is that in some states, foodservice employers are able to treat tips received by their staff as contributing to their wages; in such states, this policy reduces the impact of the minimum wage from the employers' perspective.

Data Monitor. Restaurants compete with companies that serve meals or prepared foods, including grocery stores, warehouse clubs, resturant business plan, 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.

An FSR's square footage and the number of seats and tables dictate how many patrons it can serve also known as table turns or covers directly affects sales.

 

 

resturant business plan

 

Gabri's Restaurant & Lounge fine dining restaurant business plan executive summary. Gabri's Restaurant & Lounge is a fine dining establishment in Long Branch, New Jersey. Use our professional business plan templates to improve your restaurant's business plan. These, and hundreds more sample business plans, are included in LivePlan. It's the fastest way to create a business plan for your business. Learn more about business planning . Restaurant Business Plan 7 Ownership The restaurant will be owned by Jeff Wright. Jeff began his restaurant career at the age of 15 working in a quick-service foodservice operation and earned his way through college as a server and bartender. After earning his degree, he .