Restaurant Bplan Template

Develop Professional Restaurant's Business Plan by Using This Template

You can use this professional restaurant business plan template to develop your restaurant's business plan. It will surely help you succeed.

Restaurant Business Plan


Strategic Business and Marketing Plan

The information contained in this document is confidential and is to be read only by authorized parties. Please refer to the confidentiality agreement for further details. This business plan is not an offering for securities.

Confidentiality Agreement

The undersigned reader acknowledges that the information provided in this business plan is confidential; therefore, the reader agrees not to disclose it without the express written permission of or an authorized agent of [Insert the name of your business].

It is acknowledged by the reader that information furnished in this business plan is in all respects confidential in nature, other than information which is in the public domain through other means and that any disclosure or use of same by reader, and may cause serious harm or damage to aforementioned parties.

This business plan is not to be copied or reproduced by any means without the sole written consent of an authorized agent of [Insert the name of your business].

Upon request, this document is to be immediately returned.

__________________________________                _______________

Signature                              Date


Name (typed or printed)

Table of Contents

    1.0     Executive Summary    4


    1.1 The Services    4


    1.2 Financing    4


    1.3 Mission Statement    5


    1.4 Management Team    5


    1.5 Sales Forecasts    6


    1.6 Expansion Plan    7


2.0     Company and Financing Summary    8


    2.1 Registered Name and Corporate     Structure    8


    2.2 Required Funds    8


    2.3 Investor Equity    8


    2.4 Management Equity    9


    2.5 Exit Strategy    9


3.0     Products and Services    10


4.0     Strategic and Market Analysis    11


    4.1 Economic Outlook    11


    4.2 Industry Analysis    11


    4.3 Customer Profile    11


    4.4 Competition    11


5.0     Marketing Plan    13


    5.1 Marketing Objectives    13


    5.2 Marketing Strategies    13


    5.3 Pricing    13


6.0     Organizational Plan and Personnel Summary    15


    6.1 Corporate Organization    15


    6.2 Organizational Budget    15


    6.3 Management Biographies    16


7.0     Financial Plan    17


    7.1 Underlying Assumptions    17


    7.2 Sensitivity Analysis    17


    7.3 Source of Funds    17


    7.4 General Assumptions    17


    7.5 Profit and Loss Statements    18


    7.6 Cash Flow Analysis    19


    7.8 Breakeven Analysis    21


Three     Year Profit and Loss Statement    22


Three     Year Cash Flow Analysis    22



1.0 Executive Summary

This section is a summary of the information from the pages that follow. Prepare it last, after the business plan has been written. It should not exceed two pages. Headings to use in the Executive Summary (Change to fit your headings):

  2. Mission/Vision     Statement

  3. Company     Summary

  4. Products/Services

  5. Market     Assessment

  6. Strategic     Implementation     

  7. Expected     Outcomes

1.1 The Services

In this section describe what services you will offer:

[The types of foods and drinks]:

[The benefits to customers include]:

The third section of the business plan will further describe the services offered by the[Insert the name of your business].

1.2 Financing

1.3 Mission Statement

It is the goal of [business Owners’ Names] and the [Insert the name of your business] to offer:

1.4 Management Team

The Company was founded by:

General and Assistant Manager

  • Describe     what your general and assistant managers will do:     


  • Describe     what your hosts will do:     


  • Describe     what your servers will do:     


  •     Describe what your runners will do:


  •     Describe what your bartender will do:


  •     Describe what your cashier will do:


  •     Describe the promoter’s responsibilities:

Design Team

  • Describe     what your design team will do:     

1.5 Sales Forecasts

Below are the expected financials over the next three years:

1.6 Expansion Plan

Describe how you plan to expand your business:

2.0 Company and Financing Summary

2.1 Registered Name and Corporate Structure

[Insert the name of your business]. The Company is registered as a [Sole Proprietor, C-Corporation, S-Corporation, LLC, Partnership] in the State of [Your State].

2.2 Required Funds

At this time, [Insert the name of your business] requires [$] of debt funds. Below is a breakdown of how these funds will be used:

2.3 Investor Equity

Explain if you are or are not seeking an investment from a third party at this time.

2.4 Management Equity

Type in your ownership percentage [Insert the name of your business].

2.5 Exit Strategy

Explain how you plan to exit the market if your business is successful or not:

3.0 Products and Services [Sample Plan – Replace with your Food and Drink Descriptions]

In this section of the business plan, you should further describe the products and services that you intend to offer to your customers.

4.0 Strategic and Market Analysis

4.1 Economic Outlook

This section of the analysis will detail the economic climate, the restaurant industry, the customer profile, and the competition that the business will face as it progresses through its business operations.

4.2 Industry Analysis

In this section, give an overview of the current industry.

4.3 Customer Profile

In this section of the analysis, you should describe the type of customer you are seeking to acquire. These traits include income size, type of business/occupation; how far away from your business is to your customer, and what the customer is looking for. In this section, you can also put demographic information about your target market including population size, income demographics, level of education, etc.

4.4 Competition

This is one of the sections of the business plan that you must write completely on your own. The key to writing a strong competitive analysis is that you do your research on the local competition. Find out who your competitors are by searching online directories and searching in your local Yellow Pages. If there are a number of competitors in the same industry (meaning that it is not feasible to describe each one) then showcase the number of businesses that compete with you, and why your business will provide customers with service/products that are of better quality or less expensive than your competition.

5.0 Marketing Plan

In this section describe how you plan to market or promote [The Name of your restaurant]:

5.1 Marketing Objectives

List what do you plan to accomplish:

  •     Objective 1

  •     Objective 2     

  •     Objective 3

5.2 Marketing Strategies

In this section, you should expand on how you intend to implement your marketing. List publications, online marketing, social media platforms, local newspapers, radio, and other outlets that you will use to promote your business. Discuss how much money you intend to spend on marketing.

5.3 Pricing

In this section, describe the pricing of your services and products. You should provide as much information as possible about your pricing as possible in this section. However, if you have hundreds of items, condense your product list categorically. This section of the business plan should not span more than 1 page.






List                 or describe appetizers


Appetizer                 item


First                 Course


List                 or describe first course(s)


First                 course item


Main                 Course


List                 or describe main course


Main                 course item




List                 or describe side dish(es)


Side                 dish item




List                 or describe dessert(s)


Dessert                 item



                                                List or describe drink(s)

                                                           Drink item

6.0 Organizational Plan and Personnel Summary

6.1 Corporate Organization

This is your organizational hierarchy (example only):

6.2 Organizational Budget

In this section list the amount of money you plan to spend.

6.3 Management Biographies

In this section of the business plan, you should write a two to four paragraph biography about your work experience, your education, and your skill-set. For each owner or key employee, you should provide a brief biography in this section as well.

7.0 Financial Plan

7.1 Underlying Assumptions

The Company has based its proforma financial statements on the following:

  • [The     Name of your restaurant]will have     an annual revenue growth rate of:

  • The     Owners will acquire [$] of debt funds to develop the business.

  • The     loan will have a [list the number of years] and interest rate.

7.2 Sensitivity Analysis

State the sensitivity of the [The Name of your restaurant] in comparison to the overall economy.

7.3 Source of Funds

In this section list where your funding will come from.

7.4 General Assumptions

In this section list the general assumptions of what you make over the next 3 years and where that money goes.

7.5 Profit and Loss Statements

In this section list the company’s revenues and expenses for the initial startup year and the following 2 years.

7.6 Cash Flow Analysis

In this section list the company’s cash flow. Describe the company’s operating, investing and financing activities.

7.7 Balance Sheet

In this section show a statement of the assets, liabilities, and capital of a business or other organization at a particular point in time, detailing the balance of income and expenditure over the preceding period.

7.8 Breakeven Analysis

In this section list where your revenue and expenses balance out (i.e., show where the number of products or services you need to sell to at least cover your costs).

7.9 Business Ratios

In this section evaluate various aspects of your company's operating and financial performance (e.g., efficiency, liquidity, profitability and solvency) using a three year profit and loss statement.

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