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Restaurant Design Concepts: Architecture guide

• Updated: March 7, 2024

The design concept of a restaurant is far more than mere decoration or architectural indulgence; it is the physical manifestation of a restaurant’s story, ethos, and culinary philosophy.

It encompasses the seamless integration of spatial organization, thematic coherence, sensory engagement, and operational functionality to create spaces that are both beautiful and practical.

A well-conceived concept serves as the foundation upon which memorable dining experiences are built, influencing customer perceptions and emotions, and ultimately, the restaurant’s identity and success in the highly competitive culinary world.

As we embark on this exploration of restaurant architecture design concept, we invite readers to consider how architecture and interior design are not merely backdrops to the act of dining but are integral elements that shape the narrative of each meal.

From the strategic use of space and light to the thoughtful selection of materials and colors, each design decision is a stanza in a poem, contributing to the overarching story that unfolds within the restaurant’s walls.

Understanding Restaurant Design concepts

A design concept serves as the backbone of any restaurant’s architectural and interior design plan.

It is the vision that guides the creation of spaces, the selection of materials, and the integration of the environment into a cohesive experience that aligns with the restaurant’s identity and goals.

But what exactly does this mean in the context of restaurant architecture, and why is it so pivotal?

At its core, a design concept in restaurant architecture is an overarching idea or theme that drives the entire design process.

It is a creative and strategic foundation that translates a restaurant’s mission, cuisine, and brand into physical space.

This concept not only dictates the aesthetic direction but also influences functional aspects of the design, such as the flow of movement within the space, the layout of dining and kitchen areas, and the incorporation of technology.

The role of a restaurants design concept goes beyond mere decoration. It is about creating a story that diners can experience and engage with.

This narrative is told through architectural elements , interior design, and even the minutiae of furniture and decor.

For instance, a restaurant focusing on farm-to-table dining might incorporate natural materials, open spaces, and greenery into its design to reflect its commitment to freshness and sustainability.

This thematic coherence helps in establishing a strong brand identity and sets the stage for the culinary journey that guests will embark upon.

Moreover, a well-defined approach aids in making practical decisions throughout the planning and construction phases.

It ensures that every element, from the layout to the lighting, works harmoniously to enhance the dining experience and operational efficiency. It also helps in identifying the target audience and tailoring the atmosphere to their preferences and expectations.

Aligning Design with Culinary Philosophy and Location

A successful restaurant design concept is one that is in harmony with its culinary philosophy and the context of its location.

The design should reflect the essence of the cuisine, whether it’s the rustic charm of traditional Italian dishes or the minimalistic elegance of Japanese sushi.

Similarly, the location’s history, culture, and environment can inspire and shape the design. A seaside restaurant, for example, might draw on nautical themes and materials, while an urban rooftop venue could embrace modernist elements and city views.

The integration of the restaurant’s culinary philosophy with its design not only enriches the dining experience but also strengthens the connection between the guests and the food. When the environment resonates with the menu, it enhances the authenticity and appeal of the culinary offerings.

Key Components of Restaurant Design

Designing a restaurant is a complex endeavor that requires careful consideration of several interrelated components. Each aspect plays a crucial role in creating an environment that is both functional and appealing to the target clientele.

Here, we delve into the key components, exploring how each contributes to the overall dining experience.

Space and Layout

The foundation of any successful restaurant design lies in its space planning . Effective layout planning ensures smooth operation, comfortable dining, and an inviting atmosphere. Key considerations include:

• Kitchen Size and Placement: The heart of the restaurant, where food is prepared, should be efficiently designed to accommodate the staff, equipment, and workflow without compromising on health and safety standards.
• Dining Area: This space should be carefully designed to balance ambiance and seating capacity. Adequate spacing between tables, thoughtful seating arrangements, and accessibility are vital for customer comfort and satisfaction.
• Restrooms and Entryways: These areas, often overlooked, significantly impact first impressions. They should be easily accessible, well-maintained, and consistent with the restaurant’s overall design theme.

Theme and Concept Integration

A restaurant’s theme or concept is its soul, guiding the aesthetic and functional aspects of its design. Whether drawing on cultural, historical, or contemporary influences, the design should:

• Reflect the restaurant’s identity and culinary philosophy, creating a cohesive experience.
• Be integrated into architectural elements, furnishings, and décor to immerse diners fully in the intended atmosphere.
• Be flexible enough to evolve while maintaining the core essence of the restaurant’s brand.

Lighting is a powerful tool in restaurant design, capable of transforming spaces and influencing mood. Considerations include:

• The use of natural light to enhance openness and connection with the outdoors during the day.
• Strategic placement of artificial lighting to create ambiance, highlight architectural features, and ensure functionality in areas like the kitchen and dining spaces.
• The interplay of light and shadow to sculpt the dining environment, making it cozy, intimate, or vibrant, depending on the desired effect.

Materials and Textures

The choice of materials and textures adds depth and character to a restaurant’s design. These elements should:

• Complement the theme, enhancing the sensory experience of the space through visual and tactile means.
• Be chosen for durability and ease of maintenance, considering the high-traffic nature of restaurants.
• Include sustainable and locally sourced materials where possible, reflecting a commitment to environmental responsibility.

Color Scheme

Colors significantly affect psychological responses and can influence diners’ perceptions and behaviors. When selecting a color scheme, consider:

• The psychological effects of colors—warm tones can stimulate appetite, while cool tones create a relaxed atmosphere.
• The theme and concept of the restaurant, ensuring the colors reinforce the desired mood and style.
• The interplay of colors with lighting and materials, creating a harmonious and visually appealing space.

By thoughtfully integrating these key components, architects and designers can create restaurant spaces that not only meet functional requirements but also enchant and engage diners, making each meal a memorable experience.

Here are nine innovative restaurant approaches:

1. Fast-Food Concept: Cozy and Chic

Fast-food eateries and cafés embrace cozy spaces with chic layouts, where design experts narrate a visual tale.

The strategic use of color contrast, such as pink and white, invokes images of milkshakes and doughnuts, engaging customers’ senses before a single bite is taken.

The ambiance is enhanced by natural lighting and colorful accent lights, creating a warm and inviting atmosphere. Spaces are optimized for communal dining, with long tables and high windowside seats offering both intimacy and a view, making every breakfast inviting.

2. Fast Casual

The fast casual design merges various rugged textures and materials to present a casual aesthetic with style.

Organized layouts and a harmonious color palette stimulate the appetite, while ambient lighting and accessible seating arrangements ensure comfort.

Design details, such as mixed types of seating subtly promote a casual environment, creating an setting that’s both inviting and functional for food lovers seeking a cozy spot.

3. Elegance and Sophistication

Fine dining establishments are the epitome of elegance, where design precision brings sophisticated aesthetics to the forefront.

The use of dazzling lights and modern furnishings creates a formal yet inviting ambiance, with lighting carefully balanced to enhance the dining experience without overwhelming guests.

The thoughtful arrangement of seating, décor, and lighting complements the high standards of service and cuisine, catering to those who appreciate refined dining in a sophisticated setting.

4. Engaging

Cafés and eateries serving light meals thrive on typography design concepts, appealing to a younger demographic with a penchant for street food and beverages.

Advanced graphic techniques establish a unique brand identity, making spaces not only places to eat but also to admire and interact with the environment.

The strategic use of fonts and witty messages fosters a connection with customers, enhancing brand recognition and recall.

5. Simplicity and Serenity

Minimalist designs stand out for their simplicity and elegance, offering a serene dining experience that calms the senses.

The use of monochromatic colors, natural lighting, and strategic mirror placements creates an illusion of space, embodying the minimalist ethos of eliminating the unnecessary while accentuating the essential.

This design concept appeals to those who value a tranquil and refined dining atmosphere.

6. Personalized and Rustic

Barbeque restaurants focus on creating personalized dining experiences within rustic and warm settings.

Features like central fire-pits and brick braziers not only amaze with their design but also facilitate social interaction, enhancing the communal dining experience.

Such thoughtful design elements contribute to building a strong brand identity, making these establishments memorable dining destinations.

7. Natural and Soothing

Garden restaurant designs leverage the natural beauty and scents of plants to create a refreshing dining environment. The strategic use of greenery and sunlight creates an organic ambiance that relaxes guests, embodying the essence of dining amid nature.

This concept appeals to diners seeking a connection with the outdoors, offering a tranquil retreat from the urban hustle.

8. Nostalgic and Timeless

Classic restaurant designs transport diners back in time, using vintage themes, retro graphics, and a muted color palette to evoke nostalgia. The goal is to create an atmosphere that reminisces about a bygone era, making diners feel part of the restaurant’s story.

This concept appeals to those who cherish old-school elegance and the charm of dining experiences from the past.

Pop-up restaurants are all about creating temporary, stylish spaces that resonate with straightforward menu offerings. These establishments thrive on simplicity and flexibility, often operating in unique or makeshift locations to attract attention and spread brand awareness.

The use of graphics, typography, and minimalist design elements ensures a memorable dining experience that captivates and entertains.

Each of these design concepts showcases the power of architecture and design in creating spaces that not only serve food but also create immersive dining experiences.

By understanding and implementing these concepts, restaurateurs can ensure their establishments resonate deeply with customers, standing out in a competitive culinary landscape.

Innovative Trends in Restaurant Architecture

Restaurant architecture is ever-evolving, with new trends constantly emerging as architects and designers strive to create spaces that not only stand out but also provide memorable dining experiences.

These trends often reflect broader societal shifts, including sustainability concerns, technological advancements, and changing consumer preferences.

Sustainability

One of the most significant trends in restaurant architecture today is the emphasis on sustainability.

Architects are increasingly incorporating eco-friendly materials and technologies to minimize environmental impact. This includes the use of reclaimed wood, recycled materials, and energy-efficient lighting and HVAC systems.

Green roofs and living walls are also becoming popular, serving both an aesthetic and functional purpose by improving air quality and insulation.

These sustainable practices not only contribute to a healthier planet but also resonate with environmentally conscious consumers.

Technology integration is transforming the dining experience, with architects designing spaces that accommodate the latest digital trends.

From interactive menus projected onto tables to online reservation systems that influence the layout and size of waiting areas, technology is at the forefront of restaurant design.

Some restaurants are even experimenting with robotics and automation in food preparation and delivery, requiring innovative spatial solutions to seamlessly integrate these technologies into the dining area.

Adaptive Reuse of Spaces

Another trend gaining momentum is the adaptive reuse of existing buildings and spaces for new restaurants.

This approach not only preserves historical and cultural landmarks but also offers unique architectural features that can become a key part of the restaurant’s identity.

Converting old warehouses, churches, or even train stations into dining spaces provides a distinct ambiance that new constructions might lack.

This trend reflects a broader appreciation for storytelling through space, where the history and original elements of the building contribute to the dining experience.

Open and Flexible Layouts

The traditional dining room layout is being reimagined to accommodate changing diner preferences for more casual and social dining experiences.

Open and flexible layouts that allow for easy reconfiguration are becoming popular, facilitating everything from intimate dinners to large social gatherings.

This flexibility extends to outdoor dining areas, which have gained prominence, especially in response to health and safety considerations.

Architects are finding creative ways to integrate indoor and outdoor spaces, using retractable roofs, glass walls, and landscaped terraces to create fluid, adaptable dining environments.

Experiential Design Elements

Finally, there is a growing emphasis on creating immersive and experiential dining environments. This involves using architecture and design to tell a story or evoke a specific atmosphere, transporting diners to another place or time.

Thematic designs, interactive installations, and even scent and soundscapes are being used to enhance the dining experience beyond the food itself.

This trend reflects the desire for dining out to be an event, an escape, or an adventure, with the physical space playing a crucial role in that experience.

These innovative trends in restaurant architecture reflect the industry’s dynamic nature and its constant striving for creativity, sustainability, and technological integration.

As architects and designers continue to explore new ideas and concepts , the future of restaurant design promises even more exciting and immersive dining experiences.

Design Challenges

Designing a restaurant involves a complex set of challenges that architects and interior designers must navigate to create spaces that are not only aesthetically pleasing but also functional and compliant with various regulations.

These challenges can significantly influence the overall design process and the success of the restaurant.

Space Constraints

One of the primary challenges in restaurant design is the efficient use of available space. Urban restaurants, in particular, may have limited square footage, requiring architects to optimize every inch for dining, kitchen areas, storage, and restrooms.

Solution: Innovative space planning and multi-functional furniture can help maximize useable areas without compromising comfort or design aesthetics. For example, retractable or foldable tables and seating can adjust to accommodate varying crowd sizes.

Budget Limitations

Budget constraints can significantly limit design choices, from materials to custom features.

Solution: Effective budget management involves prioritizing essential elements and finding cost-effective alternatives that do not compromise the design concept.

Utilizing local materials, standard-sized elements, and focusing on impactful areas (like the entrance or main dining area) can help control costs while still creating a visually stunning environment.

Regulatory Compliance

Restaurants must adhere to a range of regulations, including health and safety codes, accessibility standards, and building codes. Navigating these requirements can be challenging, especially in historic buildings or urban settings.

Solution: Early consultation with regulatory bodies and incorporating compliance into the design process from the outset can prevent costly revisions. Hiring experienced contractors familiar with local codes can also streamline the approval process.

Acoustic Management

Managing noise levels in restaurants is crucial to ensuring a comfortable dining experience. Hard surfaces, which are often favored for their aesthetic appeal, can exacerbate noise problems.

Solution: Incorporating acoustic solutions that blend with the restaurant’s design theme can mitigate noise issues. This may include acoustic ceiling tiles, fabric wall panels, or strategically placed soft furnishings that absorb sound.

Creating the right lighting atmosphere can be challenging, as it needs to be functional, adaptable to different times of the day, and conducive to creating the right mood.

Solution: A combination of natural lighting, adjustable artificial lighting, and accent lighting can provide both versatility and ambiance. Using dimmable lights and incorporating different lighting zones allows for adjustments based on the time of day and specific events.

Creating a Unique Identity

In a competitive market, establishing a distinct architectural and interior design identity for a restaurant is vital but challenging.

Solution: Focusing on a unique design concept that tells a story or offers a novel experience can set a restaurant apart. This might involve thematic designs, immersive environments, or interactive elements that engage diners in a memorable way.

Addressing these challenges requires a blend of creativity, strategic planning, and practical problem-solving.

Successful restaurant designs are those that not only overcome these obstacles but do so in a way that enhances the dining experience, ensuring that both form and function coexist harmoniously.

Through innovative design solutions, architects and designers can transform constraints into defining features that contribute to a restaurant’s identity and appeal.

To Sum Up…

In conclusion, the architecture and design of a restaurant transcend mere aesthetics, playing a crucial role in defining the dining experience, shaping customer perceptions, and contributing to the brand’s identity.

A well-conceived design concept not only addresses functional aspects like space utilization and customer flow but also weaves in elements of theme, ambiance, and emotion, creating a holistic environment that resonates with patrons.

As we’ve explored, the integration of innovative trends, thoughtful consideration of materials, lighting, and color schemes, alongside the challenges of space and budget constraints, all contribute to the complex tapestry of restaurant design.

Moreover, the evolving landscape of restaurant architecture—marked by a push towards sustainability, technological integration, and adaptive reuse—highlights the industry’s adaptability and its constant pursuit of delivering unique dining experiences.

These trends not only reflect the changing preferences of diners but also underscore the importance of design in the competitive culinary world.

Ultimately, the success of a restaurant is significantly influenced by how well its architecture and design concept align with its culinary philosophy and target audience.

As evidenced by numerous case studies, establishments that prioritize cohesive, innovative, and experiential design concepts tend to thrive, attracting customers not just for the food but for the memorable experiences they offer.

This underscores the pivotal role of architectural design in the restaurant industry, where every detail contributes to the story a restaurant wishes to tell and the legacy it aims to build.

As such, restaurant architecture is not just about creating spaces but about crafting experiences that linger in the minds of patrons long after they’ve left, cementing its place as an essential ingredient in the recipe for culinary success.

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Restaurant Operations Management: Everything You Need to Know to Succeed

Talia Cohen

With a multifaceted career spanning the public and private sectors, including roles in nonprofit agencies and high tech, Talia brings a unique perspective to every project she undertakes. Her passion for environmentalism and sustainability is at the heart of her work, fueling her dedication to crafting engaging, impactful content that helps business professionals succeed.

Updated on September 14, 2023

Guides Food & Beverage

Restaurant operations management is crucial for efficient service, consistent food quality, good hospitality, and financial success in the competitive restaurant industry. In this article, we’re going over the main components of restaurant operations plus our top tips for success.

What are Restaurant Operations? 

Components of restaurant operations , 6 expert tips for successful restaurant operations management, restaurant operations management is essential for success.

Running a restaurant is more than just cooking and serving good food. As Wolfgang Puck said, “Being a great chef today is not enough–you have to be a great businessman.”

That’s why restaurant owners and managers need to understand everything that goes into restaurant operations management. From daily service to cooking the food, to purchasing equipment and training your staff, no restaurant can succeed without a strategic restaurant operations plan.

In this article, we’ll be discussing the main components of restaurant operations, plus our expert tips on how to ensure success.

Key Takeaways

• Restaurant operations management is crucial for ensuring smooth service and hospitality, customer satisfaction, and turning a profit. 
• Investing in training is crucial for your team’s success. 
• Take advantage of technology to help streamline operations, like scheduling, communication, inventory, and payroll.
• Meticulously track all financial transactions to reduce unnecessary spending and keep costs down.

Restaurant operations refer to all the ongoing, day-to-day tasks involved in keeping a restaurant up and running. Managing all of these is the key to turning a profit, retaining top talent, and, overall, running a successful restaurant.

This term includes everything from prepping and cooking food and taking inventory to training and scheduling your waitstaff. Everyone that works in a restaurant contributes to successful restaurant operations, but it’s up to owners and managers to make sure that the business is profitable and runs smoothly.

It’s important to develop strategies that ensure both front and back-of-house staff are aligned with business goals and that every single service runs smoothly. 

There’s a lot that goes into running a successful restaurant , so let’s take a look at the primary components of what makes up restaurant operations:

Food preparation

No restaurant can function without a solid culinary team. Whether you run a fine dining establishment or a neighborhood bistro, you’ll need a head chef to lead your back-of-house staff. 

They’ll be responsible for overseeing kitchen operations, including food handling and food safety, preparation, cooking, and plating. They’ll also need to ensure consistent quality, taste, and presentation of dishes.

As a result of inflated food costs and increased sustainability awareness, more and more restaurants are considering their environmental impacts. And according to Michelin, food waste reduction programs are coming in hot this year. 

“How can we, as chefs, pretend to be passionate if we don’t care about the environment and, by very direct consequence, about the produce we need to cook nor the people we cook for?” head chef Amerigo Sesti of one-MICHELIN-starred J’AIME by Jean-Michel Lorain in Bangkok told the MICHELIN Guide .

Consider working with your chefs to create menu items that reduce food waste by utilizing all parts of the plants and animals they purchase. You may want to implement a composting program, too.  

Creating schedules and compliance with labor laws

Depending on your restaurant, you may have several people creating weekly schedules. For example, the head chef or sous chef might be responsible for creating the kitchen staff schedule, while the assistant manager is responsible for scheduling the front-of-house staff. 

However you do it, operational efficiency is key. Proper scheduling is important for many reasons, including:

• It allows you to maximize your staff’s abilities.
• You can keep labor costs in check by preventing overtime.
• Having a clear picture of your available staff makes it easier to plan for the unexpected. For example, if you have a sudden increase in reservations and need to call in extra staff or someone calls out last minute.
• Clear schedules prevent employee burnout and frustration, resulting in happier employees, increased productivity, and better hospitality.
• Schedules set clear expectations and hold staff accountable for completing assigned tasks.

Reduce scheduling errors, manage PTO, and approve shift swaps directly from your phone. You can also include tasks and checklists with each shift to increase overall productivity.

Staff training

Employee training is by far one of the most crucial aspects of restaurant operations. It’s essential to have a structured training program in place so every team member knows exactly what’s expected of them and how to carry out their daily tasks. It also helps them make better, more informed decisions.

Your training program should include a combination of on-the-job and digital training to provide a well-rounded overview of everything employees need to know, like menu items, steps of service, and how to properly use the POS system.

Create an employee handbook that establishes clear rules, values, and policies across the company to set standards and unify your staff. However, you’ll need customized training courses and materials for each position, too. After all, the expectations and skillsets for a server and a cook are going to be drastically different. 

You might want to read our 10 Best Restaurant Training Courses .

To help your team members better retain important information, upload training documents to an employee training app . That way, they don’t need to worry about losing paperwork, they can complete training modules on the go, and access it all directly from their phones. 

Daily service

The beating heart of your restaurant is, of course, service. Whether you’re open for breakfast, lunch, or dinner (or all three), service needs to run like a well-oiled machine. This includes managing the dining room, greeting and seating guests, taking orders, serving food and beverages, handling customer inquiries or issues, and ensuring a pleasant dining experience.

One of the best ways to help ensure service runs smoothly is to hold pre-shift meetings. 

Much like team huddles before a football game, preshift meetings allow you to pump your staff up and check in with them before a busy shift. Use this time to share important updates and announcements, the number of reservations on the books, answer questions, and allow staff to try any specials or new dishes on the menu.

Cleaning, sanitation, and safety

Day-to-day restaurant operations must include cleaning, sanitation, and safety protocol. Both the kitchen and dining room need to be cleaned regularly to maintain compliance with OSHA and your local health department (not to mention that a clean restaurant is simply more inviting and appealing to your guests). Your local government may also require certain employees to hold city-issued or ServSafe certifications. 

To make sure cleaning gets done, incorporate it into employee sidework and closing procedures. Use an app to create simple, customized checklists to help both kitchen and front-of-house employees remember exactly what and how they need to clean at the end of their shifts. 

You may also be interested in downloading this free Restaurant Food Safety Checklist .

Payroll and financial management

Managers and chefs are usually responsible for maintaining food and labor costs, but you may want to hire an accountant or bookkeeper to help manage the financial side of things. They’ll be responsible for helping manage the restaurant budget and payroll, monitoring expenses, tracking revenues, and conducting profitability analyses. 

Make sure to document all transactions and keep detailed records of everybody’s hours with an employee time clock . That way, employees are responsible for clocking in and out of their shifts from their phones, and everyone’s hours are automatically recorded onto timesheets. You can edit these as needed and export them directly to Excel or your payroll system.

Purchasing and inventory management

Conduct inventory on a regular basis and have a system in place to do so. Both the front and back of the house will be responsible for purchasing and maintaining inventory, so most likely, they’ll be multiple people in charge of this task. 

Of course, the kitchen will spend the most on food inventory since they’re buying all of the ingredients. But you’ll need to purchase items for the front of house, too, which may include: alcohol and cocktail garnishes, takeout containers, plastic cutlery, paper napkins, office supplies, and coffee and tea.

At the end of the shift, you can review these reports and use them to order new inventory for the next day, preventing your restaurant from running out of essential items. 

Here are 6 expert tips on how to improve restaurant operations management and increase your bottom line:

Hire the right people

Your employees are your most important resource, and your restaurant simply won’t function without a dedicated team. Here are some tips to help you hire the best team members for your restaurant:

• Define job roles and requirements: Clearly outline the positions you need to fill along with their specific responsibilities, complete job descriptions, and applicant qualifications. Include all of this information in the job advertisement to help reduce the number of unqualified applicants from applying.
• Review applications carefully: Carefully review all the resumes you receive and pay close attention to relevant experience and skills. Invite the most qualified candidates for interviews. 
• Conduct practical assessments or stages: Depending on the position, consider conducting practical assessments or stages to evaluate applicants’ skills. For example, you might ask cooks to demonstrate their culinary skills or ask bartenders to create a few cocktails.
• Check references: Contact references to get a sense of an applicant’s work ethic, reliability, and performance in previous roles. 
• Determine if candidates are a good cultural fit: Assess candidates’ compatibility with your restaurant’s culture and values during the interview process. Consider how they might work with the existing team and how they may contribute to a positive work environment.

Check out our in-depth article on how to effectively interview prospective candidates to ensure you hire qualified staff. Consider asking behavioral interview questions , too, to evaluate candidates’ abilities and experiences. Further we prepared interview questions for restaurant hirings .

Manage costs meticulously

Restaurants have one of the lowest profit margins of any industry, falling between an average of 3-5%. One of the most important restaurant management tips is to meticulously record and manage all of your costs. From equipment to food and labor costs, have a system in place to record and track all of your expenses.

If you hire an accountant or bookkeeper, work with them closely to monitor the restaurant’s finances. Keeping tabs on cash flow is key to running a profitable business and successful restaurant operations for the long term. 

Utilize technology to streamline operations

Technology is crucial for managing restaurant operations because it allows you to store and manage all of your restaurant’s important information online. This keeps everything accessible and also automates processes like inventory, payroll, and online ordering.

Additionally, an employee management app, like Connecteam , is a restaurant manager’s secret weapon for overseeing their team and streamlining everything from scheduling to communication.

Here’s a few ways Connecteam can make restaurant business operations more efficient:

Simplified communication

Whether the chef is adding a new appetizer to the menu, 86ing a dish, or you need to relay scheduling changes to your waitstaff, you must have a way to reach all your team members. And in an industry that works on shifts, addressing your entire team in person just isn’t possible. 

Not only does Connecteam allow you to keep work and personal messages separate, but you can create groups for each role in your restaurant, branded as Smart Groups, so you can message the relevant staff all at once. Or, post important announcements and updates on your company newsfeed so your team gets all the information they need to stay connected in an instant, right from their phones. 

Streamlined scheduling and payroll

With Connecteam’s employee scheduling app , you have a clear overview of everyone’s work preferences and availability directly from the app. The system also alerts you of any errors in real time, such as double scheduling, preventing conflicts.

You can also assign specific tasks and include important notes and documents with each shift, so employees have all the relevant information they need to do their jobs. If you work with a delivery service, this can also be super helpful. 

Connecteam also comes with employee scheduling templates to simplify the process even further and immediate notifications as soon as the schedule is published so staff can check it out immediately.

Easy task and sidework management

Ensure tasks and sidework checklists never get lost inside a dusty binder again by taking advantage of Connecteam’s checklist app . You can attach shift-specific checklists to assigned staff directly from the employee schedule to ensure they get done on time.

Workers can even check off tasks as they complete an item and let managers know when they’re finished. That way, you can be sure the sidework gets done each shift. 

Use tailor-made restaurant templates

Connecteam provides tailor-made templates for reports, checklists, and other forms specifically designed for restaurants. By digitizing procedures such as pre-inspection, safety, and inventory checklists, you can easily automate procedures without much configuration. You can also create your own templates from scratch. 

Download our free templates to streamline your daily workflows:

• Restaurant Opening Checklist
• Restaurant Closing Checklist
• Restaurant Manager Visit Checklist

Keep all important documents in one easily accessible place

Connecteam’s Knowledge Base allows all your staff to access important documents like ingredient lists, menus, training manuals, and sidework checklists using their mobile devices or tablets. Additionally, they can easily share these documents with other staff, which can improve communication and collaboration among your entire team.

>> Get started with Connecteam for free today! <<

Invest in leadership training

Providing ongoing professional development courses for managers and chefs strengthens their sense of leadership within your restaurant. It also keeps them updated on industry trends, boosts skill levels, provides motivation, enhances customer service, and shows that you care about their professional development. 

Managers can share their knowledge with their teams to help create a collaborative and supportive work environment. Doing so also creates a culture of continuous learning and improvement, which is important for employee retention.

If you can’t get your restaurant managers in the same place at the same time, consider creating online professional development courses. You can upload the information to an employee training app like Connecteam so staff can complete the training at their own pace. You can even include videos and quizzes to test their knowledge and keep them engaged.

Focus on hospitality

A great restaurant isn’t just defined by the quality of the food; it’s the level of service that really makes it stand out. And while the average restaurant customer retention rate is rather low, sitting at about 55% , word of mouth is one of the best marketing tools you can have. Provide exceptional hospitality, and even one-time diners are going to tell their friends about it.

Therefore, customer service shouldn’t be an afterthought—it should be intertwined with your company culture and values. 

Discuss the importance of hospitality from day one of employee training. You can also use pre-shift meetings to highlight real-world examples of both good and bad customer experiences in your restaurant. Hold open discussions on what lessons your team can learn and how to improve for next time. 

You should also highlight and reward front-of-house staff who receive a glowing review or went above and beyond for a guest. Give them a shout-out on your company newsfeed app , provide a digital badge to show your appreciation, or even reward them with points that they can redeem for gift cards to their favorite retailers. You may even want to throw in a free bottle of wine as a thank you. 

Create an operations manual

Often confused with an employee handbook, an operations manual is a document that lists all restaurant processes and procedures. It sets operational standards for your business and your team members, helps prevent mistakes, boosts operational efficiency and customer service, and helps reduce employee turnover. When new employees understand all restaurant procedures and policies, they are much more likely to stick around and succeed. 

Keep your operations manual accessible by uploading it to an online Knowledge Base . That way, you won’t need to print a copy for each worker, and staff members can review the manual from their phones or tablets whenever they need a refresher. 

Without a clear picture of every process that goes on in your restaurant, managers and restaurant owners won’t be able to run their businesses successfully. Properly managing your team, costs, inventory, and menus will result in a profitable restaurant. 

In addition, make sure to incorporate the best technological solutions into your restaurant operations management. Connecteam, for example, is the best app for managing your employees on the go, in real time. It allows you to communicate, schedule, and manage all of your team members, whether they are physically in the restaurant or not.

Get started with Connecteam for free today!

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How to Write a Restaurant Business Plan in 2024 (Step by Step Guide with Templates)

A restaurant business plan is a framework that guides you to plan and forecast every element of restaurant management and operations . This includes anything from your restaurant's menu design, location, financials, employee training, and a lot more.

Creating a solid business plan is important, as it helps: Transform your restaurant ideas into reality. Boosts entrepreneurial success by 16% ( Harvard Business Study ). It equips you to navigate challenges before they arise. Attracts potential investors.

Planning is key to restaurant success. Without a plan, you're more likely to join the 26% of restaurants that fail within a year.

To set yourself up for success create a restaurant business plan. Here's how to get started. 

What is a restaurant business plan? 

A restaurant business plan is a guide for your restaurant, so outside parties (like investors) can see your goals, vision, and how you’ll get there. Length and detail vary from executive summaries to full-length documents. It’s good to give investors as much information as possible upfront. Every business should have a plan, new or old. Plans help you stay focused and get back on track.

Every business should have a business plan, whether new or existing. Business plans help you focus on your goals and can help get back on track if you stray from them.

Steps to include in your business plan 

Your restaurant and mission statement needs to reflect your brand and goals, but you don't have to start from scratch.

The Eat App Restaurant Business Plan template , created by industry professionals and packed with insider information, is your go-to manual for creating a profitable business plan.

Your finalized business plan should have 11 essential elements, no matter how you write it. Continue reading below. 

1. Executive summary

A restaurant business plan should always begin with an executive summary. Why?

80% of venture capitalists say they read the executive summary first.

62% of investors say they would not continue reading a business plan if the executive summary did not capture their interest.

A strong executive summary can increase the likelihood of securing funding by up to 40%.

An executive summary not only acts as the introduction to your restaurant business plan samples but also as a summary of the entire idea.

The main aim of an executive summary is to draw the reader (oftentimes an investor) into the rest of your business plan.

The executive summary also helps you envision the identity of your restaurant which essentially shapes the customer experience and sets you apart from competitors.

To establish a distinct identity, you need to focus on common elements of an executive summary, including:

• A mission statement 
• Proposed concept development
• Cuisine selection
• The overall execution
• The potential costs
• Expected return on investments (ROI)

Let's take a more in-depth look at the concept development, cuisine selection, and mission statement.

1.1 Concept Development

Selecting the type of restaurant, service style, and atmosphere is the first step towards creating a unique dining experience. Whether you envision a sample menu for a:

• cozy, intimate bistro
• bustling quick-service deli
• fast-casual restaurant
• fine dining establishment

Your concept should reflect your passion and expertise in the industry.

1.2 Cuisine Selection

Your choice of cuisine can make or break your restaurant. Choosing the right one is key to standing out from the competition and your target market.

So consider:

• Market demand
• Expertise and passion
• Ingredient availability
• Competition
• Profitability
• Cultural fit
• Seasonality
• Dietary restrictions and trends

In the highly competitive restaurant industry, keeping track of current and emerging cuisine trends can be a significant advantage.

1.3 Creating a mission statement

A good mission statement tells investors and customers about your restaurant. It’s a compass for the decision-makers and staff to follow to achieve what you want.

Here’s how:

• Identify the purpose of the restaurant.
• Contemplate the brand’s image.
• Account for the target audience.
• Incorporate company values.
• Ensure brevity and comprehensiveness.

Related content: How to Write a Restaurant Mission Statement 

Your mission statement should be unique to your restaurant and to your customers. A good mission statement will be your North Star, and all decisions and touchpoints will follow.

A well-conceived mission statement can provide a guiding light to keep your restaurant moving in the right direction. It helps ensure that every decision you make and every interaction you have is in line with your core values and goals.

2. Company description

This is where you carefully introduce the company in the restaurant business plan.

Include the name of the restaurant you are launching in this field along with its address, phone number, and other important information.

Then, also include the owner's information as well as a synopsis or explanation of their background. The restaurant's legal position and its short- and long-term objectives should be outlined in the second section of the company description.

To demonstrate your understanding of the changes in the local food business and the reasons why the most independent restaurant investors will be successful in this market, please submit a brief market research.

Here's an example of the page layout:

Company Description

Restaurant Name: [Restaurant Name]

Location: [Restaurant Address]

Contact: [Restaurant Phone Number] | [Restaurant Email Address]

Owner: [Owner Name]

Experience: [Owner Name] has over [Number] years of experience in the restaurant industry. They have worked in various roles, including [List of Roles]. They are passionate about food and creating a memorable dining experience for their guests.

Legal Standing: [Restaurant Name] is a [Type of Legal Entity] registered in [State/Province].

Further reading

• How to Write a Great Restaurant Description

3. Market analysis

The market analysis portion of the restaurant business plan is typically divided into three parts.

3.1 Industry analysis

Who is your target market ? Who will your restaurant serve? This section will tell investors about your target market and why they will choose your restaurant over others. Knowing your target market is key to tailoring your restaurant to their likes and needs.

By digging into demographics, preferences, eating habits, and trends you can hone your concept and marketing strategy to reach and appeal to your target market.

An example of analyzing your target market

Comprehending your target market is key to customizing your restaurant offerings to their preferences and needs.

By diving into demographics, preferences, dining habits, and trends, you can fine-tune your concept and marketing strategy to reach and appeal to your target audience effectively.

Demographics and preferences

Identifying your primary target market involves considering factors such as:

For example, a family-orientated area will want a family-friendly restaurant with a menu that caters to all ages and dietary requirements. A trendy urban area with a young affluent population will want upmarket dining and innovative food.

Cultural and ethnic backgrounds also play a big part in restaurant preferences, different backgrounds have different tastes and customs that influence their dining choices. By understanding your target market demographics and preferences, you can create a concept that resonates with them and drives success.

Dining habits and trends

As the industry changes, it’s important to stay on top of dining habits and trends. For example, online ordering and delivery have changed the way we eat, many are looking for the convenience of having their meals delivered to their door. Health trends have also impacted dining habits, more and more people are looking for healthy options when eating out.

3.2 Competition analysis

It’s natural to think everyone will come to your new restaurant first, so research your competition to make that happen. Who else has a customer base in the area?

Note everything from prices, hours, and service style to menu design to the interior of the restaurant. Then tell your investors how you’re different.

3.3 Marketing analysis

Your investors will want to know how you’ll market the restaurant. How will your marketing be different from what’s already out there? Who’s your target audience and how will you reach them? What will you give to guests? List it all.

• How To Conduct a Restaurant Market Analysis

The menu is the heart of a restaurant. You can’t run without it. You probably don’t have a finished menu yet, but you should have a mock menu for your restaurant business plan. Pick a design you like and add your logo to the mock.

There are several resources available online if you need assistance with menu design or don't want to hire a designer.

But the price should be the most important component of your sample menu. The cost research you've completed for investors ought to be reflected in your prices. They will have a clearer idea of your restaurant's intended price range as a result. 

You'll quickly see how important menu engineering can be, even early on.

5. Employees

The company description section of the restaurant business plan briefly introduces the owners of the restaurant with some information about each. This section should fully flesh out the restaurant's business plan and management team.

The investors don’t expect you to have your entire team selected at this point, but you should at least have a couple of people on board. Use the talent you have chosen thus far to highlight the combined work experience everyone is bringing to the table.

6. Restaurant design

The design portion of your restaurant business plan is where you can really show off your thoughts and ideas to the investors. If you don’t have professional mock-ups of your restaurant rendered, that’s fine.

Instead, put together a mood board to get your vision across. Find pictures of a similar aesthetic to what you are looking for in your restaurant.

The restaurant design extends beyond aesthetics alone and should include everything from restaurant software to kitchen equipment. 

7. Location

The location you settle on for your restaurant should be well aligned with your target market (making it easier to cater to your ideal customer) and with your business plans.

At this stage in the process, it's not uncommon to not have a specific location in mind - but you should at the very least have a few options to narrow down.

Pro Tip: When you approach your investors about potential locations, make sure to include as much information as possible about each venue and why it would be ideal for your brand. 

Example for choosing an ideal location

Choosing the ideal location for your restaurant is a pivotal decision that can greatly influence your success. 

To make the best choice, consider factors such as foot traffic, accessibility, and neighborhood demographics.

By carefully evaluating these factors, you’ll be better equipped to maximize visibility and attract your target market.

7.1 Foot traffic and accessibility

Foot traffic and accessibility are important factors in selecting a location that will attract customers and ensure convenience.

A high-traffic area with ample parking and public transportation options can greatly increase the likelihood of drawing in potential customers.

Additionally, making your restaurant accessible to individuals with disabilities can further broaden your customer base and promote inclusivity.

7.2 Neighborhood demographics

Analyzing neighborhood demographics can help you determine if your restaurant’s concept and cuisine will appeal to the local population.

Factors such as income levels, family structures, and cultural diversity can all influence dining preferences and habits.

By understanding the unique characteristics of the neighborhood, you can tailor your offerings and marketing efforts to resonate with the local community.

Conducting a market analysis can be a valuable step in this process.

To gather demographic data for a particular neighborhood, you can utilize resources such as the U.S. Census Bureau’s American Community Survey and reference maps.

Armed with this information, you can make informed decisions about your restaurant’s concept, menu, and pricing, ensuring that your establishment is well-positioned for success within the community.

Conducting market research will further strengthen your understanding of the local demographic.

• Why does restaurant location matter?

8. Market overview

The market overview section is heavily related to the market research and analysis portion of the restaurant business plan. In this section, go into detail about both the micro and macro conditions in the area you want to set up your restaurant.

Discuss the current economic conditions that could make opening a restaurant difficult, and how you aim to counteract that. Mention all the other restaurants that could prove to be competition and what your strategy is to set yourself apart.

9. Marketing

With restaurants opening left and ride nowadays, investors are going to want to know how you will get word of your restaurant to the world.

The next marketing strategy and publicity section should go into detail on how you plan to market your restaurant before and after opening. As well as any plans you may have to bring a PR company on board to help spread the word.

Read more : How to write a restaurant marketing plan from scratch

10. External help

To make your restaurant a reality, you are going to need a lot of help. List any external companies or software you plan on hiring to get your restaurant up and running.

This includes everything from accountants and designers to suppliers that help your restaurant perform better, like POS systems and restaurant reservation systems.

Explain to your other potential investors about the importance of each and what they will be doing for your restaurant.

11. Financial analysis

The most important part of your restaurant business plan is the financial section. We would recommend hiring professional help for this given its importance.

Hiring a trained accountant will not only help you get your own financial projections and estimates in order but also give you a realistic insight into owning a restaurant.

You should have some information prepared to make this step easier for the accountant.

He/she will want to know how many seats your restaurant has, what the check average per table will be, and how many guests you plan on seating per day.

In addition to this, doing rough food cost calculations for various menu items can help estimate your profit margin per dish. This can be achieved easily with a free food cost calculator. 

• Your Complete Guide to Restaurant Financing and Loans

A well-crafted restaurant business plan serves as a roadmap to success, guiding every aspect of the venture from menu design to employee training.

By carefully considering each component of the plan, aspiring restaurateurs can increase their chances of securing funding, attracting customers, and achieving their long-term goals.

Remember, a restaurant business plan is not just a document to satisfy investors; it is a living tool that should be revisited and updated regularly as the business grows and evolves.

By staying committed to the plan and adapting it as needed, restaurateurs can ensure that their culinary dreams have a solid foundation for success.

This article was originally published on 20 November 2017 and updated on 13 June 2024 .

Growth Marketing Manager at Eat App

Saif Alnasur used to work in his family restaurant, but now he is a food influencer and writes about the restaurant industry for Eat App.

Reviewed by

Nezar Kadhem

Co-founder and CEO of Eat App

He is a regular speaker and panelist at industry events, contributing on topics such as digital transformation in the hospitality industry, revenue channel optimization and dine-in experience.

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ProSim Restaurant

Case Simulations’ Restaurant Collection launching Fall 2020 to replace ProSim Restaurant. Demos of the Case Simulations’ Restaurant Collection are available here.  Click now to request a demo !

Incorporate online simulations into your current curriculum with  ProSim – Restaurant . You can include just one simulation assignment into one course, multiple assignments and projects across multiple courses, or build an entire course around all the  ProSim – Restaurant  assignments and projects.  ProSim – Restaurant  is perfect for courses such as Intro to Hospitality, Restaurant Management, and Food & Beverage Operations, and comes with all the class management and assessment tools that you need, and we offer FREE phone and email support.

Request a demo copy

ICHRIE Restaurant Management Challenge

Using the Simulation

Assignments & projects list, assessment & teaching tools, textbook correlations.

ProSim – Restaurant  is a series of simulation-based assignments and projects that give your students hands-on experience running a restaurant.  ProSim – Restaurant  consists of ten assignments and two projects that are meant to work with your current curriculum. The assignments are self-paced and come with detailed student pre-reading  (see sample)  and instructions that guide the student. While the assignments introduce one concept at a time, the projects are more open-ended and require more time and effort on the student’s part.

Each lesson takes about 30 to 60 minutes, while each project takes an average of four to six hours. All the assignments, projects, and associated materials are online, so students can access the simulation from any computer with an Internet connection. The assignments and projects may be purchased individually or as a set. This gives you the opportunity to include just one assignment in your class, or include all ten assignments and both projects to create a simulation-based curriculum. Students may work individually or in teams, and you can even set up class competitions, letting students compete to see who can make the most profit.

ProSim – Restaurant  focuses on the business side of running a restaurant, with a heavy focus on analytical reports including an income statement, balance sheet, and many more restaurant-specific reports. Students control their restaurant with a series of actions menus including menu design, staffing, equipment purchases, restaurant layout, purchasing, marketing, and inventory control. During assignments, actions are isolated so that students can only access and use the actions required for that particular assignment. The student can observe their restaurant in motion through four realistic views including a dining room, kitchen, storage room, and city view.

“The strength of any simulation is not how educational it is, how fun it is, or how creative it is. The most important thing is how reliable it is. If it is not reliable, if it causes technical problems, no matter how good it is, forget it. I’m not going to use it. That’s the strength of ProSim – Restaurant. ProSim – Restaurant has been hassle free for three semesters, with only one student complaint. What can I say? It works!” Dr. H.G. Parsa , Professor of Hospitality Management Rosen School of Hospitality Management, University of Central Florida

Reports Include: Daily Inventory Customer Comments Restaurant Star Rating Income Statement Balance Sheet Product/Menu Mix Week-part Sales Menu Matrix Analysis

Actions Include: Open Restaurant Staffing Kitchen Layout Purchasing Dining Layout Market Research Pick Restaurant Location Marketing and Promotion

Views Include: Kitchen Dining Room Cold and Dry Storage City View

ProSim – Restaurant  is comprised of ten assignments and two projects that focus on different aspects of the business of running a restaurant. You may combine these to create a custom course for your students. You may include as few or as many assignments and projects as you like. The assignments and projects that you choose may be put in any order you like, and are priced individually, with discounts given as you include more assignments or projects within a course. All assignments and projects come with detailed student pre-reading  (see sample)  that introduces students to the concepts that will be covered.

Assignment Market Research Students explore the use of surveys as a key market research tool. Students select questions for a survey and analyze the results presented in bar graph form. Students then segment their survey data (select respondents by their answer to a particular question), then analyze the characteristics of a sub-group of the population. Students use market research to diagnose a marketing problem and then are challenged to solve the problem. ESTIMATED TIME FOR COMPLETION: 40 Minutes

Assignment Location Selection Students take over a struggling restaurant and seek to move it to a better location. They learn how to determine if rents for a property are reasonable given the revenue potential of the area. Students estimate revenue potential from population data and market research data on customer spending habits. Students then use their analysis to find a location that generates profits above a series of target thresholds. ESTIMATED TIME FOR COMPLETION: 40 Minutes

Assignment Financial Statements Students will read an income statement and identify revenue, profit, and gross margin. Students will compare gross margin to industry benchmarks to identify and solve a problem. Students will read a balance sheet and combine balance sheet data with income statement data to create a key operating metric. Finally, students will use the income statement to identify and solve an expense problem and increase profit. ESTIMATED TIME FOR COMPLETION: 40 Minutes

Assignment Menu Design In this assignment, students use customer observations and sales reports to identify problems with a menu. Students use surveys and segmentation analysis to redesign the menu. They also use menu matrix analysis to design a more efficient menu. By changing the order of items on the menu, students boost the sales of high margin items. Finally, they adjust both the entree menu and beverage menu to reach a profit goal. ESTIMATED TIME FOR COMPLETION: 40 Minutes

Assignment Pricing Students learn how to price menu items. They learn how to price based on food cost and then adjust for items that can command higher or lower margins. Students explore price elasticity of demand and cross-elasticity of demand among products. They conclude the assignment by setting menu prices to achieve a profit goal. ESTIMATED TIME FOR COMPLETION: 60 Minutes

Assignment Purchasing and Inventory Control Students learn how to set initial purchasing levels based on forecasts of capacity, table turns, entree sales, and ingredient usage. They then adjust purchasing of some ingredients that are selling out and causing customer dissatisfaction. Next, they adjust for different sales volume by day of the week to dramatically reduce waste from perishables that expire. Finally, students take over the purchasing for a second restaurant and manage purchasing to reach a profit goal. ESTIMATED TIME FOR COMPLETION: 60 Minutes

Assignment Layout Students identify problems with their configuration of tables and solve these problems to decrease wait times and improve sales. They then identify problems with their kitchen layout based on employee feedback. Students rearrange the kitchen to eliminate bottlenecks. They then observe how the lack of adequate equipment can affect customer satisfaction ratings. Students calculate the required equipment based on load forecasts and throughput capacities. Finally, they take over control of the layout at a second restaurant and apply their knowledge to reach a profit goal. ESTIMATED TIME FOR COMPLETION: 40 Minutes

Assignment Staffing Students fix staffing problems at a restaurant that is badly overstaffed. They use the income and industry cost benchmarks to calculate the magnitude of the overstaffing problem. Students then estimate the number of customers for the busiest night. Based on estimates of what different staffing positions can handle per person, they will calculate the number of staffers needed at each position. Students then observe problems that can result from understaffing. Finally, they use what they have learned to set proper staffing levels for all days of the week to reach a specific profit goal. ESTIMATED TIME FOR COMPLETION: 40 Minutes

Assignment Advertising Students begin by establishing an initial marketing budget based on the current revenue and industry benchmarks for marketing spending. They then identify a particular target customer demographic and look at media options for reaching that demographic through advertising. Students compare the cost of advertising options to their budget to determine if they are affordable. Finally, students add other media into their marketing mix to reach a specific profit goal. ESTIMATED TIME FOR COMPLETION: 40 Minutes

Assignment Menu Engineering In this assignment, students learn how to increase the gross margin and profit of their restaurant by grouping menu items into categories based on their unit sales and margin. They learn to identify Stars, Dogs, Puzzles, and Plow Horses among their menu items. For each category, students learn what to do with those items to improve overall margin and profitability. Finally, they take over the menu at a second restaurant and use their knowledge to increase its profit to a specific goal. ESTIMATED TIME FOR COMPLETION: 40 Minutes

Project Turnaround Students take over a struggling restaurant and restore it to profitability. To achieve this, they follow a systematic approach to identifying and solving problems. This approach is presented as a diagnostic flow chart. Students look sequentially at generating customer demand, fulfilling customer demand, and then fulfilling customer demand cost effectively. Finally, they apply their knowledge and the diagnostic process to turnaround a second struggling restaurant. ESTIMATED TIME FOR COMPLETION: 2 to 4 Hours

Project Restaurant Mogul In this project, students will open multiple restaurants and build a profitable restaurant empire. They begin by following a series of steps to open their first restaurant. These include market research, location selection, menu design, pricing, purchasing, layout, staffing, and advertising. After following the steps, students have created a restaurant that is generating revenue but operating at a loss. They will improve profitability by listening to customers and controlling costs. A troubleshooting flowchart is available if needed. After making their first restaurant profitable, students open one or more additional restaurants to reach a total profit goal for their empire. ESTIMATED TIME FOR COMPLETION: 3 to 6 Hours

ProSim – Restaurant  comes with a complete suite of teaching tools designed specifically for colleges and universities. The assignments and projects are all online, allowing for extensive student tracking. Student progress and grades, may be easily monitored online by the professor. There are even charts and reports to help compare a student’s progress to other students within his/her class. There are also plenty of assessment tools to make sure you and your students understand how they are doing. Students are quizzed as they proceed through all assignments and projects, and are automatically graded. The hands-on portion of the simulation is also auto-graded. The students grades may be seen inside the sim, so students know how they are doing. All the students’ grades may be viewed online, by the professor. There is even an actions journal that logs every action and decision that a student has made, with a timestamp.

Teaching Tools Include: Student Tutorial Step-by-Step Student Instructions Topic Focused Lessons and Projects Student Grade and Progress Tracking Detailed Student Comparison Charts Certificates of Completion

Assessment Includes: Built in Quizzes Auto Grading of Student Simulations and Quizzes Student Actions Journal Student Grade and Progress Tracking

ProSim – Restaurant  may be used in conjunction with many different textbooks. Below you will find correlations to four restaurant management and operations textbooks. The correlations show you which assignments and projects are appropriate to include with each chapter of the textbook. If you do not see the textbook that you currently use and would like to request a correlation please email your request to  [email protected] .

The Restaurant: From Concept to Operation By John R. Walker; Publisher: Wiley

Restaurant Operations Management: Principles and Practices By Jack D. Ninemeier, David K. Hayes; Publisher: Prentice Hall

Restaurant Management: Customers, Operations, and Employees, 3rd Edition By Robert Christie Mill; Publisher: Prentice Hall

Successful Restaurant Management: From Vision to Execution: 1st Edition By Donald Wade; Publisher: Cengage Learning

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Launching and Managing a New Restaurant | The Complete Guide

Launching and managing a new restaurant is a huge challenge - This handbook will guide you through the management and operations portion of building your new restaurant.

Table of Contents

Introduction, create business plan and brand, pos & technology, inventory tracking.

• Managing Other Restaurant Costs

SOPs and Manuals

Employee training, customer service, marketing your restaurant, restaurant consultants.

Opening a new restaurant involves a lot of important topics. This handbook will help guide you through the management and operations portion of building your new restaurant. If you are looking for the technical details of How to Open a New Restaurant including getting started and financial information check out our guide on that!

Reading about opening a new restaurant often makes you feel like the industry will chew you up and spit you out but, if you are reading guides like this you have a much better chance of making it. Planning ahead is the most important rule (after making your customer happy of course!).

‍ Like what you see? Sign up to get the latest updates in restaurant news!

Determine your value proposition . Are you offering luxury or convenience? How will you summarize your restaurant to customers, investors, or future employees? What’s your elevator pitch? What makes you different?

With your value proposition and business approach solidified, it’s time to move to the intangible—the brand. Create a mood board of your restaurant. Exploring other restaurants and venues will help inspire you to translate your vision into life.

When you’re done, focus on a few elements, write out a pitch (value proposition), and share these with someone you trust. Does it make sense to them? If so, you’re ready. If not, go back to the drawing board.

The second largest cost to a restaurant is food, right after labor. Decreasing the cost to make food can make or break a restaurant. According to Toast - a POS system made for the restaurant industry - the sweet spot in food costs is 25% in casual dining and 35% in fine dining. The goal is to plan out menu costing to make sure you stay in this sweet spot and stay profitable. A great tool created by Toast is the food cost calculator which helps you break down costs of each individual ingredient. It is important to remember things like garnish and salt. They may seem small today but in the long run those small pieces can really add up.

A menu can differentiate your restaurant. No matter how cool, innovative, and unique a menu is, at the end of the day, it needs to be built to make you money .

First, do some competitive research. Are your competitors offering similar items? If so, what are their prices? Your customers will compare too—even if it’s subconscious. Then, with a range in mind, build your own menu and focus on your gross profit margin . Run the numbers and confirm that the prices are enough to set you up for bottom-line success.

Another tip for building a cost effective menu is to introduce balance for price fluctuations. Mix in less variable cost items like chicken and pasta dishes to support more variable dishes like local meat or fish. It can anchor your menu to be more consistent and easy to predict and control the margin. When planning your menu make sure cost and time to prepare are top of mind.

You will also need to think of what type or theme you are planning for your restaurant, keeping the food on theme will help make sure people know what they are getting when they walk in the door. There are three menus that need to be planned the standard menu that will change very little as your restaurant grows, the specials menu and the drinks menu.

Edwyn the Operations Manager of Hart House an upscale lakeside dining establishment had an important piece of advice for all new restaurant managers. When planning a menu make sure to use seasonal items to help save on cost and introduce the best flavor to a dish. Seasonal products will have better taste than those in a greenhouse outside of the expected season. It is also important to have ingredient crossover to limit waste and reduce the cost of using specialty items. For example if you are using a carrot use the item in several different ways like pureed in a soup, shaved on a salad, and use the tops to garnish a dish. You will see less wasted product and you can save money by purchasing at scale.

Standard Menu

The standard menu is what will become your staples. Musso and Frank Grill in West Hollywood has been in business in West Hollywood since 1919 and the menu has changed very little since it was first released.

Each menu item should be broken down by ingredient to make sure prep time and cost meet up with customer expectations. Shop around to get the best deals and make sure each ingredient is readily available to you. There is nothing worse then having to tell a customer that you are out of something. Each item section will require a station and equipment make sure you are prepared with the right items and set up to get items out of the kitchen quickly.

Menu Design

Another important decision when making a menu is how your menu looks. Customers often read a menu like a book and accentuating the meals with the highest profit margins like those with carbs and trending dishes will help improve your bottom line. Here are 8 design tips from 99design’s to help you along.  

Menu Specials

Menu specials are a great way to use up ingredients that you may have ordered too much of, or in season items that often cost less than other ingredients. Make sure to keep your kitchen stations in the back in mind as you don’t want menu specials to throw of the flow of your standard menu items.

While there are countless cool things you can do with a drink menu the same general practices for your standard menu apply. Many restaurant experts suggest splitting your drink and standard menu to seep sizing low, they also suggest to keep your drink menu on theme. The most important tip is to explain the drink, don’t leave your customer guessing what is in their drink. The will take server time and increase the odds of a customer ordering the cheapest drink.

Food ordering will be a very important part of your, or your chefs job description. There are many options when it comes to ordering like using Gordons or Sysco the food industry staples that offer lots of options at a low cost. If your restaurant is looking to be known for local high quality products you may want to look at specialty suppliers like KM Food Service serving the LA area from local farmers.

You may also want to try something new like ChefHero a startup in Canada breaking into the US market. The company is an online marketplace for suppliers and restaurant operators that allows you to order from many different suppliers in one easy to use site. While the company still only has a few states available on their list it looks like this style of ordering cold save a restaurant going for a local feel or trying to avoid the big companies like Sysco, a lot of time.

Food waste is one of the easiest ways to lose profit margin. Although most articles are around solving for food waste after a restaurant is open there are a few key processes that can be put in place to ensure food waste is minimized from the start.

A food waste audit program can help keep employees and managers aware of what is being thrown out and why. Lean Path is an innovative way of making tracking waste easy by measuring proportion in items and the reason for their disposal. If you do not want to get too invested in knowing your food waste using a simple pen and paper method will still allow you to monitor your waste and change your ordering or prep process to save money.

‍ Hart House ’s Operations Manager Edwyn Kumar advises all new managers to take a walk and check out the garbage. Look at what is being thrown out the most and start reducing waste one item at a time. Take into account item rotation and prep work and train employees to properly prep food using as much of the item as they can.

In today’s digital age, there are growing ways to introduce technology into your processes: there are payroll tools to help bookkeepers and accountants easily budget money; scheduling tools to help managers track employee hours and tablets to help speed up customer ordering. Not only does technology help elevate efficiency, but it can also elevate the dining experience for customers ( 73% of diners agree that technology enhances their restaurant experience).Conduct an audit of your business and determine what technology would help your business efficiencies. Your problems are unique: your technology choices should reflect that.

As systems get more advanced your Point of Sales system (POS) can start to integrate with other systems creating an ecosystem of data that gets managers out of the office saving your restaurant time. POS systems like Toast and Lightspeed can integrate with different products like accounting, scheduling, food waste management, reservations and many more. A POS will become the main hub for all your other systems so make sure you choose a system that will work best for what you need. Check out our post on how to choose the right POS system .

‍ Push Operations integrates with POS systems like Toast and Lightspeed giving you built in scheduling, time attendance and payroll. The benefit of integrating time attendance and payroll is getting labor forecasting connected with your payroll and sales system. The forecasting lets you see what your restaurant is expected to sell and what labor you will use in the day.

Inventory tracking can be done right from your POS system. Toast and Lightspeed both have built in data integration systems that allow you to track inventory and total food costs. If your POS system does not have this option Camcode an asset tracking system has created an all encompassing list of inventory management options for your phone .

‍ Hart House ensures a qualified staff member is available to receive product ensuring the invoice and pricing is accurate. This is especially important with new suppliers. After receiving the product storing the product is important. Use the first in first out method and make sure employees are rotating product, watch that product is being stored in the right location at the optimal temperature.

While you don’t often think of accounting when looking at opening a new restaurant this will be an important part of an owners job (even if you hire an accountant). Options like Quickbooks and Xero integrate with your POS automating some of the required functions. It will be important to keep this in mind when choosing a POS system.

Managing Other Restaurant Cost

As you open your new restaurant there will be many unexpected or surprise costs. Some of those required costs that often get too much budget include equipment, tableware and restaurant decorations. Each one is important to your overall restaurant so make sure you are giving them the right amount of thought. Hidden fees can add up, make sure you are spotting them all.

Buying equipment can be difficult, you may have planned your restaurant well but do you really know what size fridge you need or how big your over will be for the order speed you require. Many restaurant owners suggest investing in used equipment to get started. It would be awful to invest in a great fridge only to realize it is not big enough for your operation six months later.

You can look for used restaurant products on sites like Burkett or buy low cost products at Webstaurants . You can also look for local stores like Restaurant World located in LA selling new and used products. The use of your restaurant network will help in finding equipment. If you know people in the industry ask around you may even get lucky and snag a good deal when someone else is upgrading their equipment.

Your table settings can match the theme and style of your restaurant however it is common to bulk order basic white settings from places like Webstaurants . Many restaurant owners do not plan out their required table settings and either over or underspend. After planning out your expected traffic make sure you have enough tableware for the busiest restaurant times but not too much as storage is often a luxury in the restaurant business.

Decorations

The design of your restaurant is important to the atmosphere. You can choose a theme, create a minimalist style or go all out with a feature wall. However you decide to do the design it will cost money and this is often the place where your budget runs over. Here are a few decor DIY ideas you can do for your restaurant on a budget.

The largest part of any restaurateur’s budget is labor. It is important to be on top of your scheduling to ensure you are not losing money on labor costs. Having an easy to understand schedule will help keep your employee retention and satisfaction up. Here are a few tips on scheduling.

Scheduling Tool

Long gone are the days where paper schedules should waste valuable manager time. Scheduling tools like Push Operations let managers automate schedule preparation, let employees add and drop shifts online as well as communicate with other staff members, and integrate labor costs into your POS, payroll and accounting system (depending on the programs you choose).

Adding a reservation or booking system like Open Table can help optimize labor for busy times.

Scheduling Plan - Hiring the Right Amount of Employees

The Entrepreneur advises payroll to be 25% to 35% of total sales to keep your new restaurant profitable. The Entrepreneur also gives great tips on what positions you will require like a manager, chefs, cooks, servers, dishwashers, bussers, hosts and bartenders. As you are getting started it is likely many of your positions will have high cross over. Make sure employees have a clear understanding of where their positions fall back to so nothing gets missed as you open.

With an average industry employee turnover rate of over 70% , it’s hard to hold onto employees, let alone find them. There’s different ways to go about it.

• Job boards are a great resource for getting started
• Referral programs can help you find people who are trusted
• Consultants have relationships and can help you meet people through networking

The amount of people you hire depends on the capacity of your restaurant, but, in general, you’ll need a head chef, a few sous chefs, waiters, hostesses, and a bartender (if you’re serving alcohol). First, focus your efforts on hiring a head chef: they’re the ones who will help you construct a menu, build a vision, and introduce a culture. Then, move to the staff.

Gauging Busy Times

Scheduling software like Push Operations can help you gauge when your restaurant needs to schedule more or less labor. As your system runs it collects historical data regarding past labor, sales and weather patterns in your area to help you plan and manage labor costs more efficiently. Forecasting is not available in all scheduling software and for the best results, it is good to have an integrated system allowing your data to connect giving you more information with less manual labor.

If you are not using a system that allows for forecasting using prior sales is a great way to get started with labor planning. Keep in mind weather and local events going on around you to make sure you are not running short or sending too many employees home.

Tracking employee meal breaks

Tracking employee break time is an important step in making sure you are compliant with all current labor regulations. Avoid a restaurant lawsuit by documenting everything when it comes to taking breaks in California . Labor laws lean heavily towards employees but, having the right paperwork will ensure you are ready in case any dispute comes your way. Push Operations has a time and attendance component that allows managers to set up waivers if breaks are being skipped or set reminders to make sure required breaks are not being skipped.

Standard operating procedures (SOPs) matter to your business because they help you spend less time training new staff. A manual is written to help teach an employee how to operate a machine or learn a subject. For example, you would write a manual on how to use the oven or a coffee machine. You could also use a manual to teach your cooks how to prepare food the way your brand expects it or your servers about wine giving them more ability to suggest the right pairings.

SOPs are used to explain how to do a certain task including putting together a burger or making a drink menu item. There is no set length to these items they just need to be enough to help an employee complete a step or learn a process without the need to ask the manager for help. Spending the time to write out your processes prior to opening will give you more time to manage and be with your customers when your restaurant is open. This means less employee questions and stronger accountability.

Opening and Closing SOP’s

You shouldn’t be at your restaurant every waking moment, meaning someone will have to open or close your restaurant for you. This is a great place to start writing your SOPs. Outline the checklist you want your employee to go through to make sure nothing is missed. Include the simple but important items like taking out the garbage, locking or unlocking the door and making sure the till is taken care of. Training an employee to complete this process is important however a list keeps them accountable and leaves less to memory increasing your chance of completion. This will also make training easier as you add new employees to your restaurant.

Departmental SOPs

There are many other areas of your restaurant that can be optimized using SOP’s and manuals. You may know what you want done, but you may also want a day off in the near future. You cannot do everything at once and delegation will become important in ensuring your restaurant survives. Look into creating procedures for your inventory records, food storage and food preparation. SOPs will be great to have in the kitchen to make sure every dish comes out consistently with the right ingredients at the right time. Your bar drinks will require similar SOPs to keep the same consistency.

Health and Safety Manual

You will require three sections in your health and safety manual:

• Food regulations
• Employee health and hygiene

Each section will play an important role in keeping your restaurant safe and clean for your guests.

All of the SOPs and manuals you completed above can be placed together in your employee training manual helping you streamline your new hire training program. You can set up your training manual by sections including front-of-house, back-of-house and management. Each manual will have cross over processes and can be tailored to the SOPs and manuals that pertain to each position. As you grow (or franchise) you can break these manuals out further. Your employees will always be prepared for what is expected of them.

Employee Turnover

Turnover in the restaurant industry is over 70% and employee retention is important. Setting clear expectations and outlining the company for a new employee will help keep people on longer. Acknowledge employee performance and paying a competitive wage will help keep your good hires on staff longer. Save money on training by getting managers engaged and invest in training from the beginning.

Time Attendance

Push Operations has a feature in the Time & Attendance module that allows employers to send push notifications direct to employees phones to inform them of important messaging like new features or changes happening at the restaurant. The message can also be pushed to the employee account prior to clock in making sure the employee gets the message before they start their shift. Restaurants like Hart House use  this feature to let employees know about wine pairings and special changes happening that day. The feature also allows you to attach forms that require signatures and keeps those forms saved in the employees Push file.

The customer experience has moved past good service and now encompasses every interaction a customer has with your restaurant. Customers are looking for share worthy moments and meals for their social media accounts. Keeping consistent food and service will help you navigate customer preference.

Creating a loyalty program

If you are choosing a cloud based POS system like Lightspeed you can add a loyalty program to your system through your POS system. If you are not going with an integrated system companies like Craver make a platform that allows you to easily set up a loyalty program.

Loyalty programs have become a standard in the industry (especially for cafes!) and keep your regulars coming back. While you don’t need one it helps if you are looking to accomplish online orders or repeat business.

Food Delivery Service

If you choose to work with a food delivery service be prepared to pay 13% to 35% to the service for getting that customer to you. While it is hard to ignore the food delivery service companies popping up here are a few things to think of when trying to choose which ones to work with.

Customer Experience

Use training and happy staff to create a personalized and memorable service for your customers every time. Get employees involved and ask your customers as much as you can about how you are doing. It is better for you to ask when they are still in the building, then for them to leave a comment on one of your social accounts later.

If you have read this far you are prepared for starting in the restaurant industry. Determination, learning and good old trial and error are keys to getting through the hump of the first year. One of the most important things to do for your new restaurant is to tell people about it. Start by creating a marketing plan so you don’t waste money. Then plan out your grand opening .

Social Media

The most important part of social media is creating an online community . Start your social media early and create buzz for your restaurant opening. Here are some other great tips on how to create restaurant buzz before you open. Use your social media accounts to share sneak peaks of your restaurant, style and menu items. Take lots of pictures but be careful how much you share so you don’t look like spam.

When promoting your new restaurant online there are many options. You can promote on Google or Bing and create keyword search ads. You can create display ads on these two sites or pay to promote on a site you think your customers frequent the most. Each one will take time to learn. Here are some great resources to get you started promoting your restaurant online:

• How to set up ads on Google Ads
• How to set up ads on Bing
• A beginners guide to display advertising

Your Unique Talking Point

Think of the last time you saw something so cool at a restaurant you had to tell your friends, it doesn't happen often does it? Barton G has locations in New York, Los Angeles, and Orlando. Barton G prides itself on creating shareable moments that people talk about long after they have left the restaurant. Customers can order a steak that comes with a fork the size of their bodies, pasta with a singing disco ball and their signature Marie Antoinette cotton candy dessert. Each plate comes out larger than life and Instagram worthy.

You may not have to be as extra as Barton G’s but take a page from their book and try and create something that gets everyone talking about your restaurant. Slow on Tuesdays try a special like $2 beer, make it so good people talk about it outside of the work week. Some restaurants use features like Instagram worthy walls or customer service/ food that is so good it knocks your socks off. Define the one thing you want to be known for and make sure you promote and rock that one thing as much as you can. Every avenue you use to market is great but word of mouth is always the best way to get people in the door.

To open a restaurant, you’ll have to make a lot of decisions. Despite how much research you do yourself, you won’t have all the answers. Consultants have expertise in the industry: they know what works and what doesn’t. They’re well-versed in budgets, management systems, and hiring. They work with you to find unique solutions. Hiring a consultant is an investment, but it can set your restaurant up for success.

Disclaimer:

This document is provided by Push Technologies Inc. ("Push Operations") for information purposes only. This is not an official or legal document and should not be taken as legal advice. Push Operations does not guarantee or warrant the accuracy or completeness of the information provided. For the most accurate and up-to-date information, please check with the proper governing authority.

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An Introduction to Restaurant Design

We have the aspirational middle classes of post-revolutionary France to thank for the restaurant we recognize today. As the popularity of dining out grew, top French chefs like Marie-Antoine Carême and Auguste Escoffier took their talents to London and raised the restaurant game in grand hotels and dapper gentlemen’s clubs. Taste, whether of the palate or the eye, began to matter. The sheer proliferation and glossy sheen of hospitality environments today bring earlier times to mind, particularly in the baroque leanings of contemporary Dutch designer Marcel Wanders and his ilk. In the 19th century, interiors followed the French and Viennese belle-epoque style; decor exuding prosperity and a theatrical grandness was the fashion. Mega-dining complexes like Delmonico’s in New York and the Trocadero in London reigned, replete with Corinthian columns, chandeliers, red velvet swags, and lavish gilding. The 1930s saw some movement toward the simplification of restaurant design, but it was the iconoclastic 1960s that signaled the true democratization of dining out. With a diversity of eating venues and socially mobile patrons hungry for new experiences, design was a powerful tool to distinguish between the new bistros, brasseries, cafes, diners, and casual dining chains that emerged. The late 20th century saw the return of power-dining: Mega-restaurants like Quaglino’s in London and Tao in New York came to the fore with the unstoppable rise of superstar chefs operating in league with big-name designers such as Philippe Starck, Christian Liaigre, Adam Tihany, and David Rockwell. But sure as bust follows boom, evolution has been on the menu. Ostentatious, big-budget productions haven’t disappeared, but the major players are adapting to the times: Global brands are giving way to locavore concerns. Many of the cooler-than-thou venues in urban centers are egalitarian, chef-proprietor neighborhood joints that embrace a new farm-to-table simplicity showcasing their foodstuffs with open, canteenlike kitchens and deli-style food displays. Today, it’s not just about what or where you eat, but also the how and the who that is fetishized. In progressive quarters there is less attention paid to staggering wine towers, faddish color-changing lighting, and Vegas-hotel-lobby-style interiors: Splashy design has been upstaged by the food and its provenance—–which, naturally, is a design aesthetic in and of itself.

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Restaurant Business Plan: What To Include, Plus 8 Examples

• Business Growth & Management , Templates & Guides

Do you want to ensure the success of your new foodservice endeavor? Write a restaurant business plan.

In this article, the experts at Sling tell you why a business plan is vital for both new and existing businesses and give you tips on what to include.

Table Of Contents

What Is A Restaurant Business Plan?

Why is a restaurant business plan important, questions to ask first, what to include in an effective restaurant business plan, how to format a restaurant business plan, efficient workforce management is essential for success.

At its most basic, a restaurant business plan is a written document that describes your restaurant’s goals and the steps you will take to make those goals a reality.

This business plan also describes the nature of the business itself, financial projections, background information, and organizational strategies  that govern the day-to-day activity of your restaurant.

A restaurant business plan is vital for the success of your endeavor because, without one, it is very difficult — sometimes even impossible — to obtain funding from an investor or a bank.

Without that all-important starting or operational capital, you may not be able to keep your doors open for long, if at all.

Even if funding isn’t a primary concern, a business plan provides you — the business owner or manager — with clear direction on how to translate general strategies into actionable plans  for reaching your goals.

The plan can help solidify everything from the boots-on-the-ground functional strategy  to the mid-level business strategy  all the way up to the driving-force corporate strategy .

Think of this plan as a roadmap that guides your way when things are going smoothly and, more importantly, when they aren’t.

If you want to give your restaurant the best chance for success, start by writing a business plan.

Sitting down to write a restaurant business plan can be a daunting task.

As you’ll see in the What To Include In An Effective Restaurant Business Plan section below, you’ll need a lot of information and detail to ensure that the final document is both complete and effective.

Instead of starting with word one, it is hugely beneficial to answer a number of general questions first.

These questions will help you narrow down the information to include in your plan so the composition process feels less difficult.

The questions are:

• What problem does the business’s product or service solve?
• What niche will the business fill?
• What is the business’s solution to the problem?
• Who are the business’s customers?
• How will the business market and sell its products to them?
• What is the size of the market for this solution?
• What is the business model for the business?
• How will the business make money?
• Who are the competitors?
• How will the business maintain a competitive advantage?
• How does the business plan to manage growth?
• Who will run the business?
• What makes those individuals qualified to do so?
• What are the risks and threats confronting the business?
• What can you do to mitigate those risks and threats?
• What are the business’s capital and resource requirements?
• What are the business’s historical and projected financial statements?

Depending on your business, some of these questions may not apply or you may not have applicable answers.

Nevertheless, it helps to think about, and try to provide details for, the whole list so your finished restaurant business plan is as complete as possible.

Once you’ve answered the questions for your business, you can transfer a large portion of that information to the business plan itself.

We’ll discuss exactly what to include in the next section.

In this section, we’ll show you what to include in an effective restaurant business plan and provide a brief example of each component.

1) Executive Summary

You should always start any business plan with an executive summary. This gives the reader a brief introduction into common elements, such as:

• Mission statement
• Overhead costs
• Labor costs
• Return on investment (ROI)

This portion of your plan should pique the reader’s interest and make them want to read more.

Fanty & Mingo’s is a 50-seat fine-dining restaurant that will focus on Sweruvian (Swedish/Peruvian) fusion fare.

We will keep overhead and labor costs low thanks to simple but elegant decor , highly skilled food-prep staff, and well-trained servers.

Because of the location and surrounding booming economy, we estimate ROI at 20 percent per annum.

2) Mission Statement

A mission statement is a short description of what your business does for its customers, employees, and owners.

This is in contrast to your business’s vision statement which is a declaration of objectives that guide internal decision-making.

While the two are closely related and can be hard to distinguish, it often helps to think in terms of who, what, why, and where.

The vision statement is the where of your business — where you want your business to be and where you want your customers and community to be as a result.

The mission statement is the who , what , and why of your business — it’s an action plan that makes the vision statement a reality

Here’s an example of a mission statement for our fictional company:

Fanty and Mingo’s takes pride in making the best Sweruvian food, providing fast, friendly, and accurate service. 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.

3) Company Description

In this section of your restaurant business plan, you fully introduce your company to the reader. Every business’s company description will be different and include its own pertinent information.

Useful details to include are:

• Owner’s details
• Brief description of their experience
• Legal standing
• Short-term goals
• Long-term goals
• Brief market study
• An understanding of the trends in your niche
• Why your business will succeed in these market conditions

Again, you don’t have to include all of this information in your company description. Choose the ones that are most relevant to your business and make the most sense to communicate to your readers.

Fanty & Mingo’s will start out as an LLC, owned and operated by founders Malcolm Reynolds and Zoe Washburne. Mr. 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.

4) Market Analysis

A market analysis is a combination of three different views of the niche you want to enter:

• The industry  as a whole
• The competition your restaurant will face
• The marketing  you’ll execute to bring in customers

This section should be a brief introduction to these concepts. You can expand on them in other sections of your restaurant business plan.

The restaurant industry in our chosen location is wide open thanks in large part to the revitalization of the city’s center.

A few restaurants have already staked their claim there, but most are bars and non-family-friendly offerings.

Fanty & Mingo’s will focus on both tourist and local restaurant clientele. We want to bring in people that have a desire for delicious food and an exotic atmosphere.

We break down our market into five distinct categories:

• High-end singles
• Businessmen and businesswomen

We will target those markets to grow our restaurant  by up to 17 percent per year.

Every restaurant needs a good menu, and this is the section within your restaurant business plan that you describe the food you’ll serve in as much detail as possible.

You may not have your menu design complete, but you’ll likely have at least a handful of dishes that serve as the foundation of your offerings.

It’s also essential to discuss pricing and how it reflects your overall goals and operating model. This will give potential investors and partners a better understanding of your business’s target price point and profit strategy.

We don’t have room to describe a sample menu in this article, but for more information on menu engineering, menu pricing, and even a menu template, check out these helpful articles from the Sling blog:

• Menu Engineering: What It Is And How It Can Increase Profits
• Restaurant Menu Pricing: 7 Tips To Maximize Profitability
• How To Design Your Menu | Free Restaurant Menu Template

6) Location

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. — to make it feel as real as possible.

We will locate Fanty & Mingo’s in the booming and rapidly expanding downtown sector of Fort Wayne, Indiana.

Ideally, we will secure at least 2,000 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 1,000-vehicle parking garage two blocks away.

7) Marketing

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.

Fanty & Mingo’s will employ three distinct marketing tactics to increase and maintain customer awareness:

• Word-of-mouth/in-restaurant marketing
• Partnering with other local businesses
• Media exposure

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.

8) Financials

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.

Fanty & Mingo’s needs $250,000 of capital investment over the next year and a half for the following:

• Renovations to leased space
• Dining room furniture
• Kitchen and food-prep equipment
• Liquor license

Projected profit and loss won’t jump drastically in the first year, but, over time, Fanty & Mingo’s will develop its reputation and client base. 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.

Elevator Pitch

An elevator pitch is a short summary of your restaurant business plan’s executive summary.

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.

This won’t necessarily apply to a restaurant business plan, but, if logistics permit, you could distribute small samples of your current fare or tasting portions of new dishes you’re developing.

Stakeholder Plan (External)

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.

Management Plan (Internal)

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.

While the stakeholder plan is an external document, the management plan is an internal document.

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.

After you’ve created your restaurant business plan, it’s time to take steps to make it a reality.

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:

• Time and attendance tracking
• Built-in time clock
• Labor cost  optimization
• Data analysis and reporting
• Messaging and communication
• And much more…

With Sling, you can schedule faster, communicate better, and organize and manage your work from a single, integrated platform. And when you use Sling for all of your scheduling  needs, you’ll have more time to focus on bringing your restaurant business plan to life.

For more free resources to help you manage your business better, organize and schedule your team, and track and calculate labor costs, visit GetSling.com  today.

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This content is for informational purposes and is not intended as legal, tax, HR, or any other professional advice. Please contact an attorney or other professional for specific advice.

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An Introduction To Restaurant Food Photography

Have you ever been assigned to take pictures of a chef's creations in a restaurant? Photographing food on location at a restaurant is a very common assignment for a food photographer. I have an editorial client that sends me to 4 or 5 restaurants every month to take pictures of the dishes. Through these assignments, I have discovered that most restaurants are not designed with the photography in mind. They will often be very dark and have a myriad of light directions and color temperatures. In these situations, you will have to bring your own lighting gear. There are other occasions when there will be large beautiful windows for natural light. If you have never been to the restaurant before, then you have to be prepared for both scenarios. Here is an example using two light sources with the same dish.

The Natural Light Look

Here is a picture showing the lighting set up and the image.

The Artificial Light Look

Here is the image taken with artificial light.

Notice how the tabletop is a dark wood colored and not picking up a highlight like it was in the natural light example. For this shot, I have a different angle to my light and a different sized light source. The white highlight on the table to the right of the dish is from the dish reflecting off of the table. Here is the lighting diagram to go along with it.

Notice how the part of the table that is right next to the light source has this bright highlight. If you moved the dish closer to the light source and re-framed the image, this highlight would be in your image.

If you find yourself shooting food in a restaurant environment, make sure that you are prepared for both a natural and artificial light set-up. The Apollo Orb is a light modifier that I have found to work well for me, but it is not the only possibility. Whatever you do use, make sure it is small enough to stay out of the way of the hustle and bustle that occurs in a restaurant before service.

For more tutorials and ways to improve your food photography, c heck of Issues 1-5 of photographing FOOD.

Great tips. You also have to work fast when on location as the food only looks fresh for so long. The same with the cocktails. Pretty soon the glass starts to sweat and you need a new one.

Easy peasy!

nice... simple is always the best

Great post. I keep going back and forth on grabbing the Orb but I've heard horror stories about its build quality - care to chime in?

The Orb does have a short umbrella shaft that you have to pull through the center every time you open it, but its compact traveling size and quick set up have out weighed that problem. Occasionally the metal ends will come off the metal frame, but they can easily slip back on. It isn't perfect, but I have found that for the price and size it has fit my needs very well.

Really appreciate the feedback. Reading reviews can make a person go crazy. I'm not looking for a gold-platted product, because I'm hard on my stuff anyways. I've been using the cheapo westcott umbrella setups and yea, they are cheap and flimsy, but they work just fine for 70 bucks! I really might take you up on the recommendation because I don't see anything in the price range that's similar.

What's your go to lens for these beautiful tabletop shots? I love how simple your setup is and there's no need for additional props with your crop. I tend to use my 50mm at a low fstop but the DoF also seems a little too shallow and I can't get tight enough to get the desired result.

My go to lens for food photography is the Canon EF 100mm f/2.8L Macro IS USM Lens. The 50 is great for wider shots, but for the tight and up close shots the Macro is the way to go. I haven't tried the Tamron or Nikon versions but I would imagine that they would yield similar results.

Thanks for the tips! Exactly the information (at least the basics) that I was looking for.

What a brilliant post! I was on an assignment to do restaurant marketing for a local Ethiopian Restaurant. It was before I knew the power of my Canon T4i, and did all my photo shoots with a point and shoot Canon EOS. I wish I could go back in time, but I don't think I did a bad job - I look at your photos and remember all the dark shiny wood and that one window I always wanted to sit at for our weekly meetings where I would capture different dishes that were unfamiliar to our culture. It was a true lesson in lighting and I loved working in the restaurant environment. Maybe someday I'll have another assignment.

BTW, my brief work did get them a National Restaurant Association Award and a Zagat review. The power of food photography! So psyched to read your posts - thanks for sharing! :) http://digifood.wordpress.com @vickiesicnj

Any suggestions for setups when there's too much light? I recently had a job in a restaurant where they insisted on scheduling the shoot for afternoon when direct sunlight was blasting through the windows. I ended up having to box the food off with foam core and large diffusers.

Sounds like you did all you could do. I've had to do the same thing. Using a large diffuser right up next to the food helped a lot with the harsh shadows. Then bouncing the light back in with some white foam core, or reflectors, to fill in the shadows.

Taylor, what kind of continuous light did you use inside the softbox? Thanks.

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Elektrostal

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Elektrostal , city, Moscow oblast (province), western Russia . It lies 36 miles (58 km) east of Moscow city. The name, meaning “electric steel,” derives from the high-quality-steel industry established there soon after the October Revolution in 1917. During World War II , parts of the heavy-machine-building industry were relocated there from Ukraine, and Elektrostal is now a centre for the production of metallurgical equipment. Pop. (2006 est.) 146,189.

How to Write a Restaurant Business Plan

A comprehensive business plan is the foundation of every successful restaurant. You need a business plan before you can begin to execute on anything having to do with opening your establishment. A proper business plan is a guide that will help take your idea from concept to reality.

When you begin to seek professional and financial support for your new business, your business plan will be the primary document of reference to describe your concept, market, and potential for profitability. You need a business plan for investors, lenders, consultants, partners, and other team members who will help make your dream of opening a restaurant come true.

In this article, we’ll walk you through every part of how to write a restaurant business plan, explain the function of each section, and provide an example you can use as a starting point.

Before Writing Your Business Plan: Questions to Answer

Before you start writing your business plan, you’ll want to consider a few key things. Knowing the answers to these questions will make writing your business plan and communicating your vision a hundred times easier. Keep the answers to these questions top of mind as you’re writing your business plan.

Who is your business plan for?

Are you approaching investors and lenders, or is your plan specifically for you and your staff? You’ll need to adapt your writing for different audience types, and perhaps place emphasis on certain sections over others depending on your primary audience.

Where will your restaurant be located?

If you don’t yet have a location for your restaurant , you should at least know which neighbourhood your restaurant will be located in. Your restaurant’s location will determine important elements of your business plan, like your competitive analysis, ingredient availability, venue type, etc. If you’re in the early stages of planning, you likely don’t know your exact address, but nailing it as close as you can will guide you in your writing.

What is your venue type?

You should have a clear idea of what kind of restaurant you’re opening , whether it’s an intimate cafe, craft microbrewery, or gourmet food truck. If you aren’t quite sure, you’ll need to decide before you write your business plan. You should know exactly what your venue is going to be as you work through the details of a business plan.

What are your goals?

Do you want to start a food truck and then grow to open a sister restaurant, or do you want to open a full service restaurant and grow to operate a fleet of food trucks? Are you looking to open a burger place with a constant flow of customers? Or maybe you want to be the go-to place for special occasions. Be as specific as you can in your vision, and be clear on exactly what you want to achieve.

What are your credentials?

Have you worked in the restaurant industry before? How well do you know the market? Do you need any additional skills before you start your restaurant? If you’re confident you have the skills, feel free to start. But if you’ve never spent any time in a kitchen or in the foodservice industry, you may want to get some hands-on experience so you know what you’re getting into.

5 Tips on How to Write a Restaurant Business Plan

Before you start writing your business plan, here are some tips to make the process easier.

• Collect materials that are relevant, like links, articles, quotes and information that may benefit you as you are writing, and use them for inspiration or include them within the appropriate sections of your business plan.
• Taking something from concept to creation can be challenging, but try to put everything you see in your imagination down in the most accurate words possible. Go through the business plan template the first time and make tons of notes for each section, then come back to it later and flesh out your ideas further.
• If a section stumps you, make a note and move on, then revisit it later when you have more information or more clarity. Refine and rework. Be sure to add all new developments that are happening, and when you’re confident you’ve said all you can about a section, go back in and edit and re-word until you’re satisfied.
• Use graphics and images to clarify your message when you feel it’s necessary. Consider creating Pinterest boards to keep you inspired and help you get visual. Then, when you are writing your business plan, go back to your boards to pull in graphics that get your idea across better than words.
• Just as Rome wasn’t built in a day, know that your business plan will take time. It can take anywhere from weeks to months to years to get a solid grasp on what it is you’re creating. As time passes and you continue to work on it, you’ll fine-tune your message and have a crystal clear plan on your hands.

Are you confident in your vision, clear on your goals, and comfortable with your skills? Ready to jump in?

Restaurant Business Plan Template

Table of Contents

Your restaurant business plan is going to be a long document. Depending on the nature of your restaurant, your business plan could be anywhere from 10 to 50 pages – so your readers will need to find sections easily. This is where a table of contents comes in. It’ll look something like this:

• Executive Summary – p. 3
• Business Overview – p. 5
• Business Description – p. 7
• The Marketplace – p. 12
• Marketing – p. 20
• Business Operations – p. 25
• Financials – p. 30
• Business Plan Summary p. 37

After you’re finished writing your restaurant business plan, make sure to review your table of contents so that your page numbers are accurate.

Executive Summary While the Executive Summary may live at the beginning of your business plan, it’s the last thing you’ll write. The Executive Summary is a one-page summary of every section in your business plan, so that readers can get a general sense of your entire plan in one page. Remember to keep this section brief yet impactful.

Business Overview

Your Business Overview is simple: it’s a list of basic information about your business, such as your legal name, type of business, business number, etc. You may have some empty fields until you’re closer to actually opening. This list is for quick reference and especially important if you’ll be seeking bank loans or approaching investors:

• Legal name of business
• Trade name of business (doing business as)
• Business address or potential business address
• Current mailing address
• Phone number
• Social media handles
• Structure of business
• Date business was established
• Nature of business
• Banking details (branch and banker’s name)

Quick tip: many of the details in your business overview will be filled out as your business takes shape. fill in what you can as you go. if some of this information is unknown, don’t let it hold you up.

Business Description

Your Business Description is where your restaurant comes to life. Here is where you’ll describe, in detail, what your business is going to look like, where it will be, and the kind of vibe it will have. Your Business Description answers all of the questions that relate to your vision and goals. Be as expansive as you want here – go into as much detail as possible, and don’t be afraid to use visuals! Here’s what to include in your Business Description.

Will your business be run as a sole trader, a partnership, or a company? Who is involved and what is their role? This can be a short paragraph.

Your restaurant concept is your idea . Take the time to describe why your business is special, and talk about what you’ll do differently as compared to other restaurants. Why should people choose your restaurant over another? What kind of experience will you be providing customers?

Mission statement

Your mission statement is one sentence that describes what your restaurant will achieve. Think of your end goal, the ultimate driving force behind your business. Your mission statement should be something that can be displayed on marketing materials, and it should express to people what your business is all about.

Short-term and long-term goals

Here you’ll want to mention any relevant personal goals, then list your short-term and long-term objectives. Think about where you’re going and what you hope to be doing in a couple of years. Your short-term goals describe your first year as a restaurant owner. Long-term goals are larger, like how you plan to scale your business and how you hope to grow. Be descriptive in this section, but also remember to remain realistic and within the scope of your projections in the financial section.

Menu and services

Include a sample menu, or menus, and discuss the details of each, such as times of day offered and the inspiration or rationale for each. If you’re going to offer catering, delivery, or any other services, mention those here. Describe anything else you’ll be selling, such as pre-packaged foods, canned or bottled drinks, or retail items such as t-shirts and hats.

You likely won’t have secured a location or negotiated a lease at this point, so instead mention the neighbourhoods you’re considering for your venue. Answer the following questions here: Which features of the neighbourhood will affect your business? What other businesses are located in the area? What kinds of people live, work, or visit the neighbourhood? Consider and document all effects that the location will have on your business, like access to parking, public transportation, walk score, etc.

Take the time to describe your concept with as much visual detail as you can. Express why these details are important (hint: they should relate back to your branding). If you’re working with a design agency or interior design specialist, mention them and show their proposals or mockups. Business description summary Finally, briefly sum up everything in this section. Your Business Description tends to be a long section, so you’ll need a summary that provides an overview of what you’re going to achieve with your business.

The Marketplace

This section is where you’ll describe the current status of the marketplace for your business. The most important thing to remember about this section is that you’ll need to remain honest and authentic. You won’t do yourself or anyone else any favours by painting an unrealistic picture of the marketplace and how your business fits within it. This section requires a lot of research and critical thinking skills.

Visit your direct competition and gain some intel on their customer experience and menu. Ask people in your prospective neighbourhood about how businesses perform in the area. By gathering as much information as you can, your marketplace assessment will be clear and rooted in reality.

Market segment

This section should provide a quick overview of the size of your customer base. What are the demographics, psychographics, and segments of your target market?

You need to know your target customers. Who will frequent your restaurant and what characteristics do they share? List statistics you’ve gathered about your market and any other relevant information about your potential customers. Make a note of any customer segments within your target demographic that have certain needs over others.

You’ll want quantitative and qualitative research to round out this section. Make sure to talk to people within your target market to gain a clear understanding of their needs and how you can serve them. You’ll also discover other valuable insights through these discussions.

Market trends

Here you’ll want to list relevant statistics about past and current trends within your marketplace. Include anything that relates to the demand for your business, social or economic factors, and trends that have affected similar businesses. If you’ve done research or hired a firm to conduct some for you, mention all the outcomes from that research here.

Competition

So you know other restaurants are your competition, but you’ll need to be specific. Analyse your prospective neighbourhood, and make a list of all your competitors from small to large. Use a critical eye to determine how they differ from your establishment. Categorise your competitors into “direct” and “indirect”. Your direct competitors are those restaurants that are offering similar customer experiences and type of cuisine, while indirect competitors may be different from your restaurant but still compete for your target market’s attention and spend.

Now that you’ve analysed the competition, you should be able to spot how you’ll be able to stand out. What will your restaurant do that no one else is doing? What are your differentiators that will cause the market to take notice of your business?

Opportunities

After you determine your differentiators, you’ll know how your restaurant can fill potential gaps in the marketplace or provide a better option for customers. From the menu to the hours, whatever your restaurant can do better, list it here.

Now, the other side of the coin: what your restaurant may not be able to do better than the competition. Take the time to list these as challenges, provide rationale as to why your restaurant will face these barriers, and how you’ll tackle them once you’re open. Don’t be afraid of honesty here; a candid account of the challenges you’ll face will show readers you’re self-aware and ready to overcome problems with practical solutions.

Marketplace summary

Briefly sum up everything that you’ve talked about in this section, reiterating the demographics of your target market, advantages, and opportunities.

You may be an amazing chef and create exceptional dishes, but without customers and sales, you don’t have much of a business. You need a marketing strategy to get people in the door and coming back. In this section on how to write a restaurant business plan, we’ll get into your strategy: how you’re going to price your meals, how you’ll position yourself to appeal to your target customers, and how you’ll promote your business to let customers know you exist.

Positioning

Describe how you’ll appeal to your target customers and where you will place yourself in the customer’s mind. Use your differentiators in the previous section to guide your positioning strategy. How will you communicate your differentiators to your market? What will you be offering the market that your customers wouldn’t be able to get anywhere else?

Describe your pricing and how it compares to similar businesses. Provide ballpark figures for different menu items and list standard pricing for your type of business. List your competitors’ prices and explain why yours will be higher or lower. Make sure to align this section with your financials so that your food and labour ratios are taken into account when crafting this section.

Online promotion

If you plan on creating and maintaining social media accounts like Facebook, Twitter, and Instagram, explain how you’ll use them to promote your business. Describe your website’s main elements, design style, and who will build it. List all paid digital promotion here such as Google ads, paid social media ads, and any agencies you’ll work with to develop and execute on all digital marketing initiatives.

Traditional promotion

Will you be holding any events, releasing a press release, or taking out any print ads?

Marketing summary

Briefly summarise your overall marketing strategy and what you’ll concentrate on the most: digital, traditional, PR, etc. Let readers know why you think your marketing strategy will work for your type of restaurant.

Business Operations

You’ve described your vision, the market, and how you plan to promote your business. But how will you actually execute your plans? Who will operate your business day-to-day? Here’s where you get into the nitty-gritty details of your business operations.

Introduce everyone on your payroll. List their qualifications, special skills, and job description, with an emphasis on how they will help you reach your goals and the tasks they will do every day. Categorise each staff member into other owners, chefs, managers, servers, bartenders, etc.

Supplier relationships

List your suppliers by type: food, payment, alcohol, cleaning, etc. Note how each supplier serves your restaurant’s needs , and list their credit and payment terms. List all suppliers for the following:

• Waste removal
• Restaurant supplies like dishware and glass
• Paper products
• Payroll service
• Cleaning services
• Plants or landscaping
• Linen service
• Entertainment
• Marketing and advertising
• Technology, such as EPOS hardware and software, mobile delivery apps, loyalty apps, and an internet provider

Your restaurant will need insurance coverage . Do some research to determine mandatory insurance and special coverage, and start to compare costs between insurance providers. List each type of insurance your restaurant will need and what it covers.

What kind of licencing does your restaurant need? List all of the licences and permits required for your restaurant and staff here. Check your local government website for the details and anything else that you are required to obtain in your area.

Business operations summary

Briefly sum up everything that you’ve talked about in the Business Operations section.

You’ve now arrived at the most important – and the most daunting – part of your restaurant business plan. This is where you prove that your idea is actually a business that can turn a profit. Complete a financial forecast that takes your concept and translates it into numbers. This exercise is the most important part of your business plan, as investors and lenders will be scrutinising these numbers before they read anything else.

The Breakdown

Your forecast will be broken into four main parts:

• Revenue: Forecasted sales
• Controllable costs: Food and beverage costs as well as cost of labour
• Expenses: Marketing, rent, supplies, utilities, etc.
• Start-Up Costs: What it costs to get you to open, as well as things like capital improvements and training.

We’ve created a downloadable sample forecast that demonstrates what you’ll need to do. Our example is Joe’s Burgers, a small 1,000 square foot quick service restaurant with no alcoholic beverage sales. Once you understand the sample forecast, we’ve included a blank forecast sheet where you can add in your own numbers to project how profitable you’ll be. Notes about the forecast spreadsheet

• Take the blank forecast and “save as” so that if you make a mistake, you can return to the original spreadsheet and start again.
• There are formulas pre-programmed in the cells of the spreadsheet.
• If you are planning to open a restaurant that will serve alcoholic drinks, you will have to figure out your sales mix of the various types: bottled beer, draft beer, liquor, and wine, and the costs associated with each. For example, if your bottled beer cost is 28% and wine cost is 40%, you’ll have an average beverage cost of 34% to add to your forecast.
• If you are going to offer catering or other services, you can create another revenue stream that covers events executed, average spends, revenues, cost of goods sold and labour costs for that source.

Business Plan Summary

Your Business Plan Summary should tie the whole message together. Use this section to highlight how you’re different and what you’re offering, reiterating the most important points about your restaurant.

Sections to include are:

• Why you will succeed: in a few short sentences, repeat how you are different and why your business will work.
• What you need: if you’re asking for money, repeat the ask here.
• A thank you: a quick thanks at the end reminds people that you value their time and input.

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