Restaurant Business Plan-The One Page Restaurant Business Plan

The One Page Restaurant Business Plan

Most businesses are created to fill a need or to improve upon an existing business. Prior to opening your new restaurant, you need a restaurant business plan.

Your Restaurant Business Plan is Your Recipe

Your concept determines the main ingredients needed to successfully create your restaurant.

The main ingredients are:

• Your Menu
• Your Pricing
• Your Target Customers

The truth is most restaurant business plans are full of fluff and worthless five-year projections.

Don’t get me wrong, you need a restaurant business plan, but you don’t need to get bogged down with organization charts and long-winded explanations describing the size of your market to get started.

The One Page Restaurant Business Plan Template.

Fill in the blanks and you should have a good foundation to get started with your new restaurant.

My menu can be classified as (Healthy, California fusion, Italian, etc):

_____________________________________________

The following restaurants are most similar to mine ( direct competitors):

____________________________________________________________________

My customer is focused on ( cost, convenience, experience, etc.)

____________________________________________________________________

My average check is $_________________________

I will serve #___________average checks for breakfast,

#___________average checks for lunch, # _____________average checks for dinner, #____________average checks other day/night parts.

My projected sales are $____________Per day, $____________per week, $_________Per year.

My concept is different from my competition because ( better quality, lower price, convenience, etc. ) ________________________________________________

My food cost is _____% of sales, My labor cost is _______% of sales,

My rent is _______% of sales, my other costs are _______% of sales.

My profit margin is ___________%.

The answers above should provide you enough information to define your target customer, and determine how much you should pay for rent. Using your customer profile, projected sales, and target rent range, you have the basics to determine where you should open your restaurant.

Want to avoid common mistakes and open your restaurant fast at the best price?

Do you have questions about opening a new restaurant? I’m here to help and happy to answer your questions.

Just click here to submit your questions.

Cheers!

Mark Chase

Restaurant Real Estate Advisors