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How to Start an Isaw and Barbecue Business

The food industry is one of the most successful kinds of business that isn’t seasonal. A food business can operate everyday regardless of what season or day it can be – which is why a lot of entrepreneurs are encouraged to build their own brand in the field.

The main reason as to why restaurants and food stalls earn a lot is because people love to eat. Filipinos love eating at the start and at the end of the day. Most of the time, they would even eat snacks after their work of their day at school and their favorite go-to place is always a nearby street food stall.

Why Do People Prefer A Street Food Stall Rather Than Other Restaurants Or Café?

First, is because it is affordable. Street vendors offer their products at a low price without sacrificing the quantity of the foods they sell because the business is great. People prefer going for street foods because it is easy to cook, delicious at pretty accessible to them.

Usually, when an entrepreneur intends to launch a street food business, they easily become successful since it is relatively easy to establish. Not to mention that they wouldn’t have to acquire hundreds of thousands capital just to be able to build the food hub they dream of.

Cost and Materials Needed to Start an Isaw Business

As a matter of fact, a small isaw and barbecue business can be built with a measly amount of 2,000 to 5,000 pesos only. However, aside from the cash capital, there are also some materials that are considered as a must-have for entrepreneurs.

• Stainless grill usable with charcoal
• Charcoal (Either lumber coal or copra)
• Bamboo Barbeque Sticks
• Plates for Grilled products
• Container for sauce
• Brown bags for take outs
• A small electric fan or even a paper fan

In the Philippines, street food business owners use paper fan when grilling the food products they sell. The marinated meet will be skewered with the bamboo stick and grilled using charcoal. Business owners may also use electric grill, but it isn’t cost-friendly and would give you a hard time when used outdoors.

You’re probably thinking, how can you establish your isaw and barbecue business properly?

To guide you, here are some of the aspects to consider when starting an isaw business.

• Find a good spot for your business

A lot of people, specifically Filipinos, love street foods so it would be a great opportunity to sell isaw, barbecue and other grilled snacks. To make your business more successful, you should pick a nice location wherein people from schools or offices will pass through.

• Create a good business plan

You should also come up with ideas on how you can boost your business’ sales in any way possible. Moreover, it should also include possible selling venues, strategies to outsmart your competitors, and back-up plans in case something goes wrong in your daily operations.

• Choose your specialty

In most street food stalls, a wide variety of grilled products are offered for sale by a lot of competitors. From internal organs to the external, as long as an animal’s body part is edible, it would make a good source of income.

Moreover, an owner should decide what kind of products he/she prefers to sell. Whether it is pork, chicken or beef, the business owner should be creative enough to add something unique to the food such as a special marinade. What matters is that the barbecued products have great taste and nicely cooked.

As a matter of fact, some of the usual products sold by street food vendors are chicken/pork intestines (isaw), chicken head (ulo), blood (betamax), chicken feet (adidas), pork ears (tenga), and pork cut meat (laman). Hotdogs can also be sold as it is usually preferred by kid customers. Balot and penoy can also be a great idea too!

• Never forget your documents.

When starting a business, permits and clearances are definitely important. Since a barbecue business is in the food industry, you will have to acquire certain documents that can also ensure your customers that your products are safe to consume.

• Choose high quality meat products.

Don’t just buy from any meat supplier.

If you want your business to be a hit to the public, you should remember to make sure that the meat products you will buy is clean and of high quality animals. This tactic will add a good impression to your customers since the taste will be more enjoyable than low-quality products.

• Don’t just use any sauce.

Sauce is indeed important, especially for Filipino customers. If the barbecue is not that good, it can be overcome by a best-tasting sauce that will make your patrons go back.

Most customers prefer to dip their barbecues in the vinegar mixed with onions, garlic, chili, and a sprinkle of salt. But you can always invent your own mixture if you wanted to stand out among the rest. Just remember to keep the sauce clean by individually giving each customers their own sauce to prevent them from constantly dipping their barbecues in the sauce container – which can lead to health risks.

• Sell some drinks as well.

Your barbecue business will not be complete if you don’t have any beverages in your menu.

As the Filipinos like to say, “Hindi kumpleto ang kainan kung walang panulak.” (Dining won’t be complete without the drinks.)

Some of the drinks you may offer to your customers are soft drinks, and if they want something healthier, fruit juices will make a perfect pair for their freshly cooked barbecue.

Barbeque business in the Philippines will not be complete without local beverages such as Melon juice, Pineapple juice, or the all time favorite Gulaman at Sago. You can make a research on how to make them but they are very easy to do. Just remember that while you eat, you would also like something to push that down with.

To put it simply, barbecue business is one of the simplest businesses that will not cost you that much and is not seasonal. Meaning, your street food stall can operate any time of the week, regardless if it is a holiday or not. More chances of earning!

Always remember that a delicious food serves the body and soul.

8 responses to “How to Start an Isaw and Barbecue Business”

thank you for the idea i like this message for me for being a newly barbeque business

Thank you for this important ideas

Thankyou =)

Do you have a business plan template for thi?

Estimated po na magagastos sa BBQ business?

THANK YOU FOR SHARING

GOD BLESS…!

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How to start bbq and isaw business at home.

Isaw is among of the street foods that can satisfy one’s hunger. This tasty, inexpensive food is half the price cheaper than the meals served in restaurants.

Aside from being a popular snack, chicken isaw and grilled pork are also favorite pulutan among Filipinos along with grilled pig’s ear and pork barbeque.

Read:  How to Start a Carinderia Business in Philippines

Starting a barbeque business is profitable and the potential customers may come from all walks of life. with an initial investment capital ranging from Php2,000 to Php5,000 you can start selling grilled chicken isaw and other variety of barbeque. The initial investment can cover the expenses of buying the meat and ingredients as well as some equipment.

To start this street food business, you should follow the steps listed below:

• Look for a good location

If you plan to sell street foods, it’s suggested to look for a location with higher foot traffic such as market, offices, schools, and parks.

• Choose the meat or delicacy

There are different varieties of barbequed products including pork, chicken, or beef. Aside from the common meats of pork and chicken, you can also offer pork/chicken intestines or isaw, chicken head, blood or Betamax, chicken feet or adidas and pork ears.

To attract more customers, you should ensure making your recipe for the marinade stand out among other vendors. Keep in mind that the success of any food business depends on the palate.

• Create your original sauce

Creating your own recipe of sauce provides identity of your business. That’s why you should not only mix the ingredients for the sauce, but make sure that it will remain in the palate of your customers.

Starting a barbeque business or grilled isaw is very easy and affordable. In fact, permits or clearances sometimes are not necessary. The important thing to ensure is the cleanliness and sanitation.

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Small Barbecue Business

Back to All Business Ideas

How to Start a Small Barbecue Business

Written by: Carolyn Young

Carolyn Young is a business writer who focuses on entrepreneurial concepts and the business formation. She has over 25 years of experience in business roles, and has authored several entrepreneurship textbooks.

Edited by: David Lepeska

David has been writing and learning about business, finance and globalization for a quarter-century, starting with a small New York consulting firm in the 1990s.

Published on February 17, 2022 Updated on June 5, 2024

Investment range

$8,550 - $24,100

Revenue potential

$110,000 - $1,100,000 p.a.

Time to build

1 – 3 months

Profit potential

$44,000 - $220,000 p.a.

Industry trend

Are you the grill master at your backyard BBQs? Maybe it’s time to take that mastery to the next level by starting your own barbecue business. You can choose from several startup options, from a food truck to a smoker in a vacant lot, and from opening your own little barbecue shop to BBQ catering. Maybe you’ll become the next Franklin Barbecue and build your own national empire of meats. 

There is much to learn, though, before starting your own barbecue business. Fortunately, this step-by-step guide provides all the business know-how you’ll need to grill your way to entrepreneurial greatness.

Looking to register your business? A limited liability company (LLC) is the best legal structure for new businesses because it is fast and simple.

Form your business immediately using ZenBusiness LLC formation service or hire one of the Best LLC Services .

Step 1: Decide if the Business Is Right for You

Pros and cons.

Starting a small barbecue business has pros and cons to consider before deciding if it’s right for you.

• Fantastic Food – Share your passion for perfectly grilled meats
• Flexibility – Many options in terms of products and services
• High Demand – Who doesn’t love barbecue?
• Stiff Competition – Market is saturated with barbecue options
• Legit Skills Required – Must be a true grillmaster to stand out

Barbecue industry trends

Industry size and growth.

• Industry size – The US barbecue restaurant industry was worth $4 billion in 2021.(( https://www.ibisworld.com/united-states/market-research-reports/barbecue-restaurants-industry/ ))
• Industry growth – The US barbecue restaurant industry has seen steady 2% growth each of the last five years. 
• Number of businesses – The US is home to 17,243 barbecue restaurants.
• Number of people employed – The BBQ restaurant industry employs 372,986 people.

Trends and challenges

Trends in the barbecue industry include:

• Spicy, smoky, and savory continues to be the most popular BBQ flavor combination. 
• Barbecued vegetables and plant-based proteins are in greater demand. 
• Spice rubs with exotic flavors, such as from the Middle East and Africa, are growing in popularity. 

Challenges in the barbecue industry include:

• Rising meat prices are cutting into profit margins.
• Labor shortages present a challenge for all food businesses.

Demand hotspots

• Most popular states – The most popular states for barbecue businesses are Minnesota, Kansas, and Missouri.(( https://www.zippia.com/advice/states-love-bbq/ ))
• Least popular states – The least popular states for barbecue restaurants are Rhode Island, Massachusetts, and New York.

What kind of people work in Barbecue?

• Gender – 24.3% of barbecue cooks are female, while 71.8% are male.(( https://www.zippia.com/grill-cook-jobs/demographics/ ))
• Average level of education – The average barbecue cook is high school educated.
• Average age – The average age of a barbecue cook in the US is 38.7 years old.

How much does it cost to start a small barbecue business?

Startup costs for a small barbecue business range from $8,500 to $24,000. The first main expense is a down payment on a food truck, a down payment on a truck to transport your equipment, or a rental space deposit. The second main expense is for the equipment including a commercial smoker and a grill. 

If you want to hone your BBQ skills, you can take online video classes through a site like BBQ Champs for less than $1,000. You can also find a host of free grilling and barbecue videos on YouTube. 

You’ll need a handful of items to successfully launch your small barbecue business, including: 

• Commercial smoker
• Grill tools
• Serving utensils
• Packaging materials

How much can you earn from a small barbecue business?

The average price of a BBQ meal is about $15. If you operate as a solopreneur with a mobile stand or food truck, your profit margin should be about 40%.

In your first year or two, you could sell 20 meals per day from your BBQ truck and bring in nearly $110,000 in annual revenue. This would mean almost $44,000 in profit, assuming that 40% margin. As your brand gains recognition, you could rent a restaurant space and hire staff, reducing your profit margin to around 20%. You might sell 200 meals per day, giving you about $1,100,000 in annual revenue and a tidy profit of $220,000.

What barriers to entry are there?

There are a few barriers to entry for a small barbecue business. Your biggest challenges will be:

• Making grilled meats that stand out in a crowded market 
• Financing startup

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Step 2: hone your idea.

Now that you know what’s involved in starting a small barbecue business, it’s a good idea to hone your concept in preparation to enter a competitive market. 

Market research will give you the upper hand, even if you’re already positive that you have a perfect product or service. Conducting market research is important, because it can help you understand your customers better, who your competitors are, and your business landscape.

Why? Identify an opportunity

Research small barbecue businesses in your area to examine their products, price points, customer reviews, and what sells best. You’re looking for a market gap to fill. For instance, maybe your market is missing a restaurant that specializes in BBQ chicken. 

You might consider targeting a niche market by specializing in a certain aspect of your industry, such as vegetable and vegan barbecue.

This could jumpstart your word-of-mouth marketing and attract clients right away. 

What? Determine your BBQ offerings

You could specialize in barbecuing a certain type of meat or offer a variety, and you could also choose a style of barbecue like Kansas City or St. Louis barbecue. You could also offer a variety of side dishes. Potential products include:

• Pulled pork and pork sandwiches
• Beek brisket and brisket sandwiches
• Chicken and chicken sandwiches
• Baked beans
• Potato salad
• Corn bread; banana pudding

How much should you charge for barbecue products?

A barbecue meal could range from $10 to $18 depending on the size and the number of sides. The average is around $15. Your expenses, if you have a mobile stand, will be for ingredients, packaging, and fuel. You should aim for a profit margin of about 40%.

Once you know your costs, you can use this Step By Step profit margin calculator to determine your mark-up and final price points. Remember, the prices you use at launch should be subject to change if warranted by the market.

Who? Identify your target market

Your target market will be very broad so you should spread out your marketing on sites like TikTok, Instagram, Facebook, and LinkedIn. You could also get some recognition by entering a barbecue competition or two.

Where? Choose your business premises

In the early stages, you may want to run your business as a mobile stand to keep costs low. But as your business grows, you’ll likely need to hire workers for various roles and may need to rent out retail space to have a BBQ joint. Find commercial space to rent in your area on sites such as Craigslist , Crexi , and Instant Offices .

When choosing a commercial space, you may want to follow these rules of thumb:

• Central location accessible via public transport
• Ventilated and spacious, with good natural light
• Flexible lease that can be extended as your business grows
• Ready-to-use space with no major renovations or repairs needed

Step 3: Brainstorm a Small BBQ Business Name

Here are some ideas for brainstorming your business name:

• Short, unique, and catchy names tend to stand out
• Names that are easy to say and spell tend to do better 
• Name should be relevant to your product or service offerings
• Ask around — family, friends, colleagues, social media — for suggestions
• Including keywords, such as “BBQ” or “barbecue”, boosts SEO
• Name should allow for expansion, for ex: “Holy Smoke BBQ” over “Chicken Coop BBQ”
• A location-based name can help establish a strong connection with your local community and help with the SEO but might hinder future expansion

Once you’ve got a list of potential names, visit the website of the US Patent and Trademark Office to make sure they are available for registration and check the availability of related domain names using our Domain Name Search tool. Using “.com” or “.org” sharply increases credibility, so it’s best to focus on these. 

Find a Domain

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Finally, make your choice among the names that pass this screening and go ahead with domain registration and social media account creation. Your business name is one of the key differentiators that sets your business apart. Once you pick your company name, and start with the branding, it is hard to change the business name. Therefore, it’s important to carefully consider your choice before you start a business entity.

Step 4: Create a Small Barbecue Business Plan

Here are the key components of a business plan:

• Executive Summary: Highlight the main concept of your small barbecue business, showcasing your unique barbecue style, target market, and strategies for attracting barbecue enthusiasts.
• Business Overview: Describe the focus of your barbecue business, including the types of barbecue dishes offered, such as smoked meats, homemade sauces, and side dishes.
• Product and Services: Detail your menu items, including signature barbecue meats, vegetarian options, and catering services for events.
• Market Analysis: Evaluate the local demand for barbecue cuisine, identifying potential customer demographics and dining trends in your area.
• Competitive Analysis: Compare your barbecue business to local competitors, emphasizing what sets your flavors, cooking methods, or ambiance apart.
• Sales and Marketing: Outline how you plan to market your barbecue business, using tactics like social media campaigns, local food events, or special promotions.
• Management Team: Highlight the culinary and business expertise of your team, particularly in barbecue cooking and restaurant management.
• Operations Plan: Describe the day-to-day operations, including food preparation, service, and maintaining health and safety standards.
• Financial Plan: Provide an overview of start-up costs, pricing strategy, and expected revenue, along with a profitability timeline.
• Appendix: Include supporting documents, such as sample menus, market research data, or health and safety certifications, to back up your business plan.

If you’ve never created a business plan, it can be an intimidating task. You might consider hiring a business plan specialist to create a top-notch business plan for you.

Step 5: Register Your Business

Registering your business is an absolutely crucial step — it’s the prerequisite to paying taxes, raising capital, opening a bank account, and other guideposts on the road to getting a business up and running.

Plus, registration is exciting because it makes the entire process official. Once it’s complete, you’ll have your own business! 

Choose where to register your company

Your business location is important because it can affect taxes, legal requirements, and revenue. Most people will register their business in the state where they live, but if you’re planning to expand, you might consider looking elsewhere, as some states could offer real advantages when it comes to small barbecue businesses.

If you’re willing to move, you could really maximize your business! Keep in mind, it’s relatively easy to transfer your business to another state.

Choose your business structure

Business entities come in several varieties, each with its pros and cons. The legal structure you choose for your barbecue business will shape your taxes, personal liability, and business registration requirements, so choose wisely. 

Here are the main options:

• Sole Proprietorship – The most common structure for small businesses makes no legal distinction between company and owner. All income goes to the owner, who’s also liable for any debts, losses, or liabilities incurred by the business. The owner pays taxes on business income on his or her personal tax return.
• General Partnership – Similar to a sole proprietorship, but for two or more people. Again, owners keep the profits and are liable for losses. The partners pay taxes on their share of business income on their personal tax returns.
• Limited Liability Company (LLC) – Combines the characteristics of corporations with those of sole proprietorships or partnerships. Again, the owners are not personally liable for debts.
• C Corp – Under this structure, the business is a distinct legal entity and the owner or owners are not personally liable for its debts. Owners take profits through shareholder dividends, rather than directly. The corporation pays taxes, and owners pay taxes on their dividends, which is sometimes referred to as double taxation.
• S Corp – An S-Corporation refers to the tax classification of the business but is not a business entity. An S-Corp can be either a corporation or an LLC , which just need to elect to be an S-Corp for tax status. In an S-Corp, income is passed through directly to shareholders, who pay taxes on their share of business income on their personal tax returns.

We recommend that new business owners choose LLC as it offers liability protection and pass-through taxation while being simpler to form than a corporation. You can form an LLC in as little as five minutes using an online LLC formation service. They will check that your business name is available before filing, submit your articles of organization , and answer any questions you might have. 

Form Your LLC

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Step 6: Register for Taxes

The final step before you’re able to pay taxes is getting an Employer Identification Number , or EIN. You can file for your EIN online or by mail or fax: visit the IRS website to learn more. Keep in mind, if you’ve chosen to be a sole proprietorship you can simply use your social security number as your EIN. 

Once you have your EIN, you’ll need to choose your tax year. Financially speaking, your business will operate in a calendar year (January–December) or a fiscal year, a 12-month period that can start in any month. This will determine your tax cycle, while your business structure will determine which taxes you’ll pay.

The IRS website also offers a tax-payers checklist , and taxes can be filed online.

It is important to consult an accountant or other professional to help you with your taxes to ensure you’re completing them correctly.

Step 7: Fund your Business

Securing financing is your next step and there are plenty of ways to raise capital:

• Bank loans: This is the most common method but getting approved requires a rock-solid business plan and strong credit history.
• SBA-guaranteed loans: The Small Business Administration can act as guarantor, helping gain that elusive bank approval via an SBA-guaranteed loan .
• Government grants: A handful of financial assistance programs help fund entrepreneurs. Visit Grants.gov to learn which might work for you.
• Friends and Family: Reach out to friends and family to provide a business loan or investment in your concept. It’s a good idea to have legal advice when doing so because SEC regulations apply.
• Crowdfunding: Websites like Kickstarter and Indiegogo offer an increasingly popular low-risk option, in which donors fund your vision. Entrepreneurial crowdfunding sites like Fundable and WeFunder enable multiple investors to fund your business.
• Personal: Self-fund your business via your savings or the sale of property or other assets.

Bank and SBA loans are probably the best option, other than friends and family, for funding a small barbecue business. You might also try crowdfunding if you have an innovative concept. 

Step 8: Apply for Barbecue Business Licenses and Permits

Starting a barbecue business requires obtaining a number of licenses and permits from local, state, and federal governments. A barbecue stand or restaurant may need the following, depending on the requirements in your area:

• Food service license
• Food handler’s permit
• Building health permit
• Liquor license

Federal regulations, licenses, and permits associated with starting your business include doing business as (DBA), health licenses and permits from the Occupational Safety and Health Administration ( OSHA ), trademarks, copyrights, patents, and other intellectual properties, as well as industry-specific licenses and permits. 

You may also need state-level and local county or city-based licenses and permits. The license requirements and how to obtain them vary, so check the websites of your state, city, and county governments or contact the appropriate person to learn more. 

You could also check this SBA guide for your state’s requirements, but we recommend using MyCorporation’s Business License Compliance Package . They will research the exact forms you need for your business and state and provide them to ensure you’re fully compliant.

This is not a step to be taken lightly, as failing to comply with legal requirements can result in hefty penalties.

If you feel overwhelmed by this step or don’t know how to begin, it might be a good idea to hire a professional to help you check all the legal boxes.

Step 9: Open a Business Bank Account

Before you start making money, you’ll need a place to keep it, and that requires opening a bank account .

Keeping your business finances separate from your personal account makes it easy to file taxes and track your company’s income, so it’s worth doing even if you’re running your barbecue business as a sole proprietorship. Opening a business bank account is quite simple, and similar to opening a personal one. Most major banks offer accounts tailored for businesses — just inquire at your preferred bank to learn about their rates and features.

Banks vary in terms of offerings, so it’s a good idea to examine your options and select the best plan for you. Once you choose your bank, bring in your EIN (or Social Security Number if you decide on a sole proprietorship), articles of incorporation, and other legal documents and open your new account. 

Step 10: Get Business Insurance

Business insurance is an area that often gets overlooked yet it can be vital to your success as an entrepreneur. Insurance protects you from unexpected events that can have a devastating impact on your business.

Here are some types of insurance to consider:

• General liability: The most comprehensive type of insurance, acting as a catch-all for many business elements that require coverage. If you get just one kind of insurance, this is it. It even protects against bodily injury and property damage.
• Business Property: Provides coverage for your equipment and supplies.
• Equipment Breakdown Insurance: Covers the cost of replacing or repairing equipment that has broken due to mechanical issues.
• Worker’s compensation: Provides compensation to employees injured on the job.
• Property: Covers your physical space, whether it is a cart, storefront, or office.
• Commercial auto: Protection for your company-owned vehicle.
• Professional liability: Protects against claims from a client who says they suffered a loss due to an error or omission in your work.
• Business owner’s policy (BOP): This is an insurance plan that acts as an all-in-one insurance policy, a combination of the above insurance types.

Step 11: Prepare to Launch

As opening day nears, prepare for launch by reviewing and improving some key elements of your business. 

Essential software and tools

Being an entrepreneur often means wearing many hats, from marketing to sales to accounting, which can be overwhelming. Fortunately, many websites and digital tools are available to help simplify many business tasks. 

You may want to use industry-specific software, such as Restaurant 365 , lightspeed , or toast , to manage your inventory, purchasing, menu, and payments. 

• Popular web-based accounting programs for smaller businesses include Quickbooks , Freshbooks , and Xero . 
• If you’re unfamiliar with basic accounting, you may want to hire a professional, especially as you begin. The consequences for filing incorrect tax documents can be harsh, so accuracy is crucial. 

Develop your website

Website development is crucial because your site is your online presence and needs to convince prospective clients of your expertise and professionalism.

You can create your own website using services like WordPress, Wix, or Squarespace . This route is very affordable, but figuring out how to build a website can be time-consuming. If you lack tech-savvy, you can hire a web designer or developer to create a custom website for your business.

They are unlikely to find your website, however, unless you follow Search Engine Optimization ( SEO ) practices. These are steps that help pages rank higher in the results of top search engines like Google. 

Here are some powerful marketing strategies for your future business:

• Leverage Social Media Influencers: Partner with local influencers or food bloggers to showcase your barbecue offerings. Their endorsement can create a buzz and attract a wider audience.
• Host Tasting Events: Organize tasting events at local community gatherings, farmers’ markets, or even outside your business location to let people experience the delicious flavors firsthand.
• Loyalty Programs: Implement a loyalty program to encourage repeat customers. Offer discounts or free items after a certain number of visits, fostering customer loyalty.
• Collaborate with Local Businesses: Partner with nearby breweries, pubs, or event venues to cross-promote each other. This helps tap into each other’s customer bases.
• Create Signature Dishes: Develop unique and memorable dishes that set your barbecue business apart. A standout menu item can generate word-of-mouth marketing and keep customers coming back.
• Catering Services: Offer catering services for events, parties, and corporate functions. Provide sample menus to local businesses to showcase your offerings for their events.
• Online Ordering and Delivery: Implement an efficient online ordering system with delivery options. In today’s fast-paced world, convenience can significantly boost your customer base.
• Seasonal Promotions: Introduce seasonal promotions or limited-time menu items to keep your offerings fresh and give customers a reason to return regularly.
• Customer Reviews and Testimonials: Encourage satisfied customers to leave positive reviews on online platforms. Share these testimonials on social media and your premises to build credibility.
• Collaborate with Food Apps: Partner with popular food delivery apps to expand your reach. Many customers discover new restaurants through these platforms, providing an additional avenue for exposure.

Focus on USPs

Unique selling propositions, or USPs, are the characteristics of a product or service that sets it apart from the competition. Customers today are inundated with buying options, so you’ll have a real advantage if they are able to quickly grasp how your barbecue business meets their needs or wishes. It’s wise to do all you can to ensure your USPs stand out on your website and in your marketing and promotional materials, stimulating buyer desire. 

Global pizza chain Domino’s is renowned for its USP: “Hot pizza in 30 minutes or less, guaranteed.” Signature USPs for your barbecue business could be:

• Award-winning Kansas City-style barbecued ribs
• Slow smoked BBQ chicken that will blow your socks off
• St. Louis-style BBQ truck – coming to your town soon! 

You may not like to network or use personal connections for business gain. But your personal and professional networks likely offer considerable untapped business potential. Maybe that Facebook friend you met in college is now running a barbecue business, or a LinkedIn contact of yours is connected to dozens of potential clients. Maybe your cousin or neighbor has been in barbecue for years and can offer invaluable insight and industry connections. 

The possibilities are endless, so it’s a good idea to review your personal and professional networks and reach out to those with possible links to or interest in barbecue. You’ll probably generate new customers or find companies with which you could establish a partnership.

Step 12: Build Your Team

If you’re starting out small from a home office, you may not need any employees. But as your business grows, you will likely need workers to fill various roles when you get a physical location. Potential positions for a barbecue business include:

• Cooks – prepare BBQ and sides
• General Manager – scheduling, ordering, accounting
• Marketing Lead – SEO strategies, social media 

At some point, you may need to hire all of these positions or simply a few, depending on the size and needs of your business. You might also hire multiple workers for a single role or a single worker for multiple roles, again depending on need. 

Free-of-charge methods to recruit employees include posting ads on popular platforms such as LinkedIn, Facebook, or Jobs.com. You might also consider a premium recruitment option, such as advertising on Indeed , Glassdoor , or ZipRecruiter . Further, if you have the resources, you could consider hiring a recruitment agency to help you find talent. 

Step 13: Run a Small Barbecue Business – Start Making Money!

People love their barbecue, no matter what style, so if you’re a master of grilled meats you could start up your own little BBQ business and put smiles on a lot of faces while grabbing a slice of this $4 billion industry. With patience and hard work, you could eventually grow to have multiple BBQ joints and franchises around the country. 

Now that you’ve done your business homework, it’s time to get behind that grill, perfect your recipes and start building your barbecue empire! 

• Small Barbecue Business FAQs

Yes, a barbecue business can be profitable. If you run a mobile barbecue stand, your profit margin should be around 40%. The profit margin of a food truck or restaurant will be closer to 20%.

You can do catering, have a food truck, or just have a mobile barbecue stand. For a mobile barbecue stand, you’ll need your barbecue equipment and a vehicle to transport it. 

Develop a strong online presence by creating a professional website and utilizing social media platforms to showcase your BBQ offerings, menu items, and customer testimonials. Share mouthwatering photos and videos of your BBQ dishes on social media. Implement targeted online advertising to reach individuals in your local area who are interested in BBQ or food-related topics. 

The city that eats the most BBQ can vary, but some well-known BBQ hotspots in the United States include Kansas City, Texas (particularly Austin and Lockhart), Memphis, and North Carolina (Eastern-style and Western-style). 

The best-selling barbecue meat can vary based on regional preferences, but some popular choices include pork ribs, pulled pork, brisket, chicken, and sausage. It’s important to understand the preferences of your local market and offer a variety of BBQ meats to cater to different tastes.

Develop a unique BBQ flavor profile or signature sauce that distinguishes your offerings. Emphasize high-quality ingredients and authentic cooking techniques to create exceptional BBQ flavors. Offer a diverse menu that includes unique side dishes, vegetarian or vegan options, or fusion-inspired BBQ creations.

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• Decide if the Business Is Right for You
• Hone Your Idea
• Brainstorm a Small BBQ Business Name
• Create a Small Barbecue Business Plan
• Register Your Business
• Register for Taxes
• Fund your Business
• Apply for Barbecue Business Licenses and Permits
• Open a Business Bank Account
• Get Business Insurance
• Prepare to Launch
• Build Your Team
• Run a Small Barbecue Business - Start Making Money!

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BBQ Business Plan Template

Written by Dave Lavinsky

BBQ Business Plan

Over the past 20+ years, we have helped over 3,000 entrepreneurs and business owners create business plans to start and grow their barbecue businesses. On this page, we will first give you some background information with regards to the importance of business planning. We will then go through a barbecue business plan template step-by-step so you can create your plan today.

Download our Ultimate Business Plan Template here >

What Is a BBQ Business Plan?

A business plan provides a snapshot of your barbecue business as it stands today, and lays out your growth plan for the next five years. It explains your business goals and your strategy for reaching them. It also includes market research to support your plans.

Why You Need a Business Plan for Your BBQ Business

If you’re looking to start a barbecue business, or grow your existing barbecue business, you need a business plan. A business plan will help you raise funding, if needed, and plan out the growth of your barbecue business in order to improve your chances of success. Your BBQ business plan is a living document that should be updated annually as your company grows and changes.

Sources of Funding for BBQ Businesses

With regards to funding, the main sources of funding for a BBQ business are personal savings, credit cards, bank loans and angel investors. With regards to bank loans, banks will want to review your business plan and gain confidence that you will be able to repay your loan and interest. To acquire this confidence, the loan officer will not only want to confirm that your financials are reasonable, but they will also want to see a professional plan. Such a plan will give them the confidence that you can successfully and professionally operate a business.

Personal savings is the other most common form of funding for a barbecue business. Venture capitalists will usually not fund a barbecue business. They might consider funding a barbecue business with a national presence, but never an individual location. This is because most venture capitalists are looking for millions of dollars in return when they make an investment, and an individual location could never achieve such results.  With that said, personal savings and bank loans are the most common funding paths for BBQ businesses.

Finish Your Business Plan Today!

How to write a business plan for a bbq restaurant.

If you want to start a BBQ business or expand your current one, you need a business plan. Below are links to each section of your barbecue business plan template:

Executive Summary

Your executive summary provides an introduction to your business plan, but it is normally the last section you write because it provides a summary of each key section of your plan.

The goal of your Executive Summary is to quickly engage the reader. Explain to them the type of BBQ business you are operating and the status. For example, are you a startup, do you have a barbecue business that you would like to grow, or are you operating a chain of barbecue businesses?

Next, provide an overview of each of the subsequent sections of your plan. For example, give a brief overview of the barbecue industry. Discuss the type of barbecue business you are operating. Detail your direct competitors. Give an overview of your target customers. Provide a snapshot of your marketing plan. Identify the key members of your team. And offer an overview of your financial plan.  

Company Analysis

In your company analysis, you will detail the type of barbecue business you are operating.

For example, you might operate one of the following types of barbecue businesses:

• BBQ Catering – this type of barbecue business provides individual event-based food services. They specialize in preparing barbecue off-site, and transporting it to events, where they may either serve the food, or simply deliver it.
• BBQ Food Truck – this type of BBQ business prepares and serves barbecue from a mobile food truck, and may or may not use the same location every day.
• BBQ Restaurant – this type of business includes chain and franchised restaurants that mainly serve barbecue food. Restaurants may provide this food service in combination with selling alcoholic and other beverages.
• Korean BBQ – a Korean BBQ business that specializes in preparing beef, pork, and chicken in the method of Korean cuisine.

In addition to explaining the type of barbecue business you will operate, the Company Analysis section of your business plan needs to provide background on the business.

Include answers to question such as:

• When and why did you start the business?
• What milestones have you achieved to date? Milestones could include the number of customers served, number of positive reviews, amount of monthly revenue, etc.
• Your legal structure. Are you incorporated as an S-Corp? An LLC? A sole proprietorship? Explain your legal structure here.

Industry Analysis

In your industry analysis, you need to provide an overview of the barbecue industry.

While this may seem unnecessary, it serves multiple purposes.

First, researching the barbecue industry educates you. It helps you understand the market in which you are operating.

Secondly, market research can improve your strategy, particularly if your research identifies market trends.

The following questions should be answered in the industry analysis section of your barbecue business plan:

• How big is the barbecue industry (in dollars)?
• Is the market declining or increasing?
• Who are the key competitors in the market?
• Who are the key suppliers in the market?
• What trends are affecting the industry?
• What is the industry’s growth forecast over the next 5 – 10 years?
• What is the relevant market size? That is, how big is the potential market for your barbecue business? You can extrapolate such a figure by assessing the size of the market in the entire country and then applying that figure to your local population.

Customer Analysis

The customer analysis section of your barbecue business plan must detail the customers you serve and/or expect to serve.

The following are examples of customer segments: households earning up to $70,000 per year, and households earning more than $70,000 per year.

As you can imagine, the customer segment(s) you choose will have a great impact on the type of barbecue business you operate. Clearly, families on a budget would respond to different marketing promotions than individuals looking for a fine dining experience, for example.

Try to break out your target customers in terms of their demographic and psychographic profiles. With regards to demographics, including a discussion of the ages, genders, locations, and income levels of the customers you seek to serve. Because most barbecue businesses primarily serve customers living in the same city or town, such demographic information is easy to find on government websites.

Psychographic profiles explain the wants and needs of your target customers. The more you can understand and define these needs, the better you will do in attracting and retaining your customers.

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Competitive Analysis

Your competitive analysis should identify the indirect and direct competitors your business faces and then focus on the latter.

Direct competitors are other barbecue businesses.

Indirect competitors are other options that customers have to purchase from that aren’t direct competitors. This includes other restaurants that don’t serve barbecue, as well as those that serve barbecue as part of a larger menu. You need to mention such competition as well.

With regards to direct competition, you want to describe the other barbecue businesses with which you compete. Most likely, your direct competitors will be house flippers located very close to your location.

For each such competitor, provide an overview of their businesses and document their strengths and weaknesses. Unless you once worked at your competitors’ businesses, it will be impossible to know everything about them. But you should be able to find out key things about them such as:

• What types of customers do they serve?
• What types of dining options do they offer (sit-down, take-out, catering)?
• What is their pricing (premium, low, etc.)?
• What are they good at?
• What are their weaknesses?

With regards to the last two questions, think about your answers from the customers’ perspective. And don’t be afraid to ask your competitors’ customers what they like most and least about them.

The final part of your competitive analysis section is to document your areas of competitive advantage. For example:

• Will you provide larger portions, or a wider selection of sauces?
• Will you provide menu items that your competitors don’t offer?
• Will you provide better customer service?
• Will you offer better pricing?

Think about ways you will outperform your competition and document them in this section of your plan.  

Marketing Plan

Traditionally, a marketing plan includes the four P’s: Product, Price, Place, and Promotion. For a barbecue business plan, your marketing plan should include the following:

Product : In the product section, you should reiterate the type of barbecue company that you documented in your Company Analysis. Then, detail the specific products you will be offering. For example, in addition to barbecue, will you provide other smoked or roasted meats or retail a special bottled sauce?

Price : Document the prices you will offer and how they compare to your competitors. Essentially in the product and price sub-sections of your marketing plan, you are presenting the services you offer and their prices.

Place : Place refers to the location of your barbecue company. Document your location and mention how the location will impact your success. For example, is your barbecue business located in a busy retail district, shopping plaza, mall, etc. Discuss how your location might be the ideal location for your customers.

Promotions : The final part of your barbecue marketing plan is the promotions section. Here you will document how you will drive customers to your location(s). The following are some promotional methods you might consider:

• Advertising in local papers and magazines
• Reaching out to local websites
• Social media marketing
• Local radio advertising

Operations Plan

While the earlier sections of your business plan explained your goals, your operations plan describes how you will meet them. Your operations plan should have two distinct sections as follows.

Everyday short-term processes include all of the tasks involved in running your barbecue business, including sourcing meat and produce, cooking, providing counter service / table service, keeping the kitchen and restaurant clean, etc.

Long-term goals are the milestones you hope to achieve. These could include the dates when you expect to serve your 1,000 th customer, or when you hope to reach $X in revenue. It could also be when you expect to expand your barbecue business to a new city.  

Management Team

To demonstrate your barbecue business’ ability to succeed, a strong management team is essential. Highlight your key players’ backgrounds, emphasizing those skills and experiences that prove their ability to grow a company.

Ideally, you and/or your team members have direct experience in managing barbecue businesses. If so, highlight this experience and expertise. But also highlight any experience that you think will help your business succeed.

If your team is lacking, consider assembling an advisory board. An advisory board would include 2 to 8 individuals who would act as mentors to your business. They would help answer questions and provide strategic guidance. If needed, look for advisory board members with experience in the restaurant business or successfully running small businesses.  

Financial Plan

Your financial plan should include your 5-year financial statement broken out both monthly or quarterly for the first year and then annually. Your financial statements include your income statement, balance sheet and cash flow statements.

Income Statement : an income statement is more commonly called a Profit and Loss statement or P&L. It shows your revenues and then subtracts your costs to show whether you turned a profit or not.

In developing your income statement, you need to devise assumptions. For example, will you serve 50 customers per day, or 100? And will sales grow by 2% or 10% per year? As you can imagine, your choice of assumptions will greatly impact the financial forecasts for your business. As much as possible, conduct research to try to root your assumptions in reality.

Balance Sheets : Balance sheets show your assets and liabilities. While balance sheets can include much information, try to simplify them to the key items you need to know about. For instance, if you spend $50,000 on building out your barbecue business, this will not give you immediate profits. Rather it is an asset that will hopefully help you generate profits for years to come. Likewise, if a bank writes you a check for $50,000, you don’t need to pay it back immediately. Rather, that is a liability you will pay back over time.

In developing your Income Statement and Balance Sheets be sure to include several of the key costs needed in starting or growing a barbecue business:

• Location build-out including design fees, construction, etc.
• Cost of equipment and supplies
• Payroll or salaries paid to staff
• Business insurance
• Taxes and permits
• Legal expenses

Attach your full financial projections in the appendix of your plan along with any supporting documents that make your plan more compelling. For example, you might include your restaurant location lease or a menu mock-up.  

Putting together a business plan for your barbecue business is a worthwhile endeavor. If you follow the template above, by the time you are done, you will truly be an expert and be well-prepared to craft a business plan for your bbq business or a bbq food truck business plan; download it to PDF to show banks and investors. You will really understand the barbecue industry, your competition, and your customers. You will have developed a marketing plan and will really understand what it takes to launch and grow a successful barbecue business.  

BBQ Business Plan FAQs

What is the easiest way to complete my bbq business plan.

Growthink's Ultimate Business Plan Template allows you to quickly and easily complete your BBQ Business Plan.

What is the Goal of a Business Plan's Executive Summary?

The goal of your Executive Summary is to quickly engage the reader. Explain to them the type of BBQ business you are operating and the status; for example, are you a startup, do you have a BBQ business that you would like to grow, or are you operating a chain of BBQ businesses?

Don’t you wish there was a faster, easier way to finish your BBQ business plan?

OR, Let Us Develop Your Plan For You

Since 1999, Growthink has developed business plans for thousands of companies who have gone on to achieve tremendous success.  

Click here to see how Growthink’s professional business plan consulting services can create your business plan for you.

Other Helpful Business Plan Articles & Templates

• Sample Business Plans
• Food, Beverage & Restaurant

BBQ Business Plan

Are you a foodie and want to open your own barbecue restaurant? If yes, then put your first foot right with a barbecue business plan, because opening a barbeque business is rewarding.

Need help writing a business plan for your BBQ business? You’re at the right place. Our BBQ business plan template will help you get started.

Free Business Plan Template

Download our free BBQ business plan template now and pave the way to success. Let’s turn your vision into an actionable strategy!

• Fill in the blanks – Outline
• Financial Tables

How to Write A BBQ Business Plan?

Writing a BBQ business plan is a crucial step toward the success of your business. Here are the key steps to consider when writing a business plan:

1. Executive Summary

An executive summary is the first section planned to offer an overview of the entire business plan. However, it is written after the entire business plan is ready and summarizes each section of your plan.

Here are a few key components to include in your executive summary:

• Market Opportunity: Summarize your market research, including market size, growth potential, and marketing trends. Highlight the opportunities in the market and how your business will fit in to fill the gap.
• Marketing & Sales Strategies: Outline your sales and marketing strategies—what marketing platforms you use, how you plan on acquiring customers, etc.
• Financial Highlights: Briefly summarize your financial projections for the initial years of business operations. Include any capital or investment requirements, associated startup costs, projected revenues, and profit forecasts.
• Call to Action: Summarize your executive summary section with a clear CTA, for example, inviting angel investors to discuss the potential business investment.

Ensure your executive summary is clear, concise, easy to understand, and jargon-free.

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2. Business Overview

The business overview section of your business plan offers detailed information about your company. The details you add will depend on how important they are to your business. Yet, business name, location, business history, and future goals are some of the foundational elements you must consider adding to this section:

Describe what kind of BBQ business you run and the name of it. You may specialize in one of the following BBQ businesses:

• BBQ restaurant
• BBQ catering services
• Online BBQ retailers
• BBQ franchise
• Describe the legal structure of your BBQ business, whether it is a sole proprietorship, LLC, partnership, or others.Explain where your business is located and why you selected the place.
• Owners: List the names of your BBQ business’s founders or owners. Describe what shares they own and their responsibilities for efficiently managing the business.
• Mission Statement: Summarize your business’ objective, core principles, and values in your mission statement. This statement needs to be memorable, clear, and brief.
• Future Goals: It’s crucial to convey your aspirations and vision. Mention your short-term and long-term goals; they can be specific targets for revenue, market share, or expanding your services.

This section should provide a thorough understanding of your business, its history, and its future plans. Keep this section engaging, precise, and to the point.

3. Market Analysis

The market analysis section of your business plan should offer a thorough understanding of the industry with the target market, competitors, and growth opportunities. You should include the following components in this section.

For instance, families and casual diners or tourists & travelers would be an ideal target audience for a commercial BBQ business.

• Competitive Analysis: Identify and analyze your direct and indirect competitors. Identify their strengths and weaknesses, and describe what differentiates your BBQ business from them. Point out how you have a competitive edge in the market.
• Regulatory Environment: List regulations and licensing requirements that may affect your BBQ company, such as business licensing, zoning & land use regulations, employment & labor laws, food safety & handling laws, etc.

Here are a few tips for writing the market analysis section of your BBQ business plan:

• Conduct market research, industry reports, and surveys to gather data.
• Provide specific and detailed information whenever possible.
• Illustrate your points with charts and graphs.
• Write your business plan keeping your target audience in mind.

4. Products And Services

The product and services section should describe the specific services and products that will be offered to customers. To write this section should include the following:

• Smoked meats
• Barbecue sauces
• BBQ sandwiches
• Platters and combo meals
• Emphasize your signature dish: Accentuate your signature dish that differentiates your BBQ from the rest. This uniqueness can be the use of flavors, a creative combination of two plates, or any secret ingredient, etc.
• Mention sourcing and quality: Describe how you find the ingredients for your dishes, paying special attention to the meats, spices, and other essential items.
• Make sure to draw attention to any organic or regionally grown items you use. Talk about how you uphold quality standards all through the cooking and preparation process.
• Additional Services: Mention if your BBQ business offers any additional services. You may include services like catering, event services, etc.

In short, this section of your BBQ plan must be informative, precise, and client-focused. By providing a clear and compelling description of your offerings, you can help potential investors and readers understand the value of your business.

5. Sales And Marketing Strategies

Writing the sales and marketing strategies section means a list of strategies you will use to attract and retain your clients. Here are some key elements to include in your sales & marketing plan:

For example, authentic regional seasoning, handcrafted artisanal BBQ, or unique flavor combinations, could be some of the great USPs for a BBQ company.

• Marketing Strategies: Discuss your marketing strategies to market your services. You may include some of these marketing strategies in your business plan—social media marketing, brochures, local advertising, content marketing, and print marketing.
• Sales Strategies: Outline the strategies you’ll implement to maximize your sales. Your sales strategies may include upselling – cross-selling, group packages, corporate accounts & business partnerships, etc.
• Customer Retention: Describe your customer retention strategies and how you plan to execute them. For instance, gift cards & vouchers, discounts on bulk orders, personalized service, etc.

Overall, this section of your barbecue business plan should focus on customer acquisition and retention.

Have a specific, realistic, and data-driven approach while planning sales and marketing strategies for your BBQ business, and be prepared to adapt or make strategic changes in your strategies based on feedback and results.

6. Operations Plan

The operations plan section of your business plan should outline the processes and procedures involved in your business operations, such as staffing requirements and operational processes. Here are a few components to add to your operations plan:

• Staffing & Training: Mention your business’s staffing requirements, including the number of employees, kitchen staff, or chefs needed. Include their qualifications, the training required, and the duties they will perform.
• Operational Process: Outline the processes and procedures you will use to run your BBQ business. Your operational processes may include menu planning, ingredient sourcing, food preparation, smoking & grilling, etc.

Adding these components to your operations plan will help you lay out your business operations, which will eventually help you manage your business effectively.

7. Management Team

The management team section provides an overview of your BBQ business’s management team. This section should provide a detailed description of each manager’s experience and qualifications, as well as their responsibilities and roles.

• Founders/CEO: Mention the founders and CEO of your BBQ business, and describe their roles and responsibilities in successfully running the business.
• Key managers: Introduce your management and key members of your team, and explain their roles and responsibilities.
• It should include senior management, and other department managers (e.g. operations manager, hotel manager) involved in the BBQ business operations, including their education, professional background, and any relevant experience in the industry.
• Organizational structure: Explain the organizational structure of your management team. Include the reporting line and decision-making hierarchy.
• Compensation Plan: Describe your compensation plan for the management and staff. Include their salaries, incentives, and other benefits.

This section should describe the key personnel for your BBQ business, highlighting how you have the perfect team to succeed.

8. Financial Plan

Your financial plan section should provide a summary of your business’s financial projections for the first few years. Here are some key elements to include in your financial plan:

• Profit & loss statement: Describe details such as projected revenue, operational costs, and service costs in your projected profit and loss statement . Make sure to include your business’s expected net profit or loss.
• Cash flow statement: The cash flow for the first few years of your operation should be estimated and described in this section. This may include billing invoices, payment receipts, loan payments, and any other cash flow statements.
• Balance Sheet: Create a projected balance sheet documenting your BBQ business’s assets, liabilities, and equity.
• Financing Needs: Calculate costs associated with starting a BBQ business, and estimate your financing needs and how much capital you need to raise to operate your business. Be specific about your short-term and long-term financing requirements, such as investment capital or loans.

Be realistic with your financial projections, and make sure you offer relevant information and evidence to support your estimates.

9. Appendix

The appendix section of your plan should include any additional information supporting your business plan’s main content, such as market research, legal documentation, financial statements, and other relevant information.

• Add a table of contents for the appendix section to help readers easily find specific information or sections.
• In addition to your financial statements, provide additional financial documents like tax returns, a list of assets within the business, credit history, and more. These statements must be the latest and offer financial projections for at least the first three or five years of business operations.
• Provide data derived from market research, including stats about the industry, user demographics, and industry trends.
• Include any legal documents such as permits, licenses, and contracts.
• Include any additional documentation related to your business plan, such as product brochures, marketing materials, operational procedures, etc.

Use clear headings and labels for each section of the appendix so that readers can easily find the necessary information.

Remember, the appendix section of your BBQ business plan should only include relevant and important information supporting your plan’s main content.

The Quickest Way to turn a Business Idea into a Business Plan

Fill-in-the-blanks and automatic financials make it easy.

This sample BBQ business plan will provide an idea for writing a successful BBQ plan, including all the essential components of your business.

After this, if you still need clarification about writing an investment-ready business plan to impress your audience, download our BBQ business plan pdf .

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Key Elements of Business Plan

Frequently asked questions, why do you need a bbq business plan.

A business plan is an essential tool for anyone looking to start or run a successful BBQ business. It helps to get clarity in your business, secures funding, and identifies potential challenges while starting and growing your business.

Overall, a well-written plan can help you make informed decisions, which can contribute to the long-term success of your BBQ business.

How to get funding for your BBQ business?

There are several ways to get funding for your BBQ business, but self-funding is one of the most efficient and speedy funding options. Other options for funding are:

Small Business Administration (SBA) loan

Crowdfunding, angel investors.

Apart from all these options, there are small business grants available, check for the same in your location and you can apply for it.

Where to find business plan writers for your BBQ business?

There are many business plan writers available, but no one knows your business and ideas better than you, so we recommend you write your BBQ business plan and outline your vision as you have in your mind.

What is the easiest way to write your BBQ business plan?

A lot of research is necessary for writing a business plan, but you can write your plan most efficiently with the help of any BBQ business plan example and edit it as per your need. You can also quickly finish your plan in just a few hours or less with the help of our business plan software .

About the Author

Vinay Kevadiya

Vinay Kevadiya is the founder and CEO of Upmetrics, the #1 business planning software. His ultimate goal with Upmetrics is to revolutionize how entrepreneurs create, manage, and execute their business plans. He enjoys sharing his insights on business planning and other relevant topics through his articles and blog posts. Read more

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How To Start a Street Food Business in the Philippines: A Beginner’s Guide

The street food business in the Philippines has carved a niche of its own.

Informal, unpretentious, and affordable, the traditional Pinoy street foods cater to growling stomachs who don’t have the time and money to go to fine-dining restaurants. Some even make them part of their daily diets just for the thrill.

If you want to sell something that appeals to the taste and budget of the masses, you can never go wrong with a street food business in the Philippines. This guide will show you how to start it from the ground up.

Go back to the main article: Best Small Business Ideas in the Philippines with High Profit

• Budding entrepreneurs and food enthusiasts whose starting capital are too small for a  carinderia  or catering business.
• Those living in populated areas near schools, offices, terminals, or busy streets.

Capital: Php 5,000 to Php 20,000

• It doesn’t need a large capital.
• No need to pay rental fees if you’re going to start the street food business in front of your house.
• Lower overhead cost compared to other food businesses.
• Minimal promotion/marketing since people are already familiar with street foods. All you need is to leave a good first impression to have repeat customers/buyers.
• Location isn’t a problem since you can sell it anywhere with high foot traffic. If it’s impossible to launch it in your own place, a mobile food cart allows you to sell it anywhere else.
• Affordable prices mean more potential customers and more flexible profit margins.
• The market is diversified. Street foods appeal to the taste buds of Filipinos from all social classes, assuming that your products have great flavors that people can’t get enough of.
• As with any other type of food business, street foods take a lot of time and effort to prepare. Depending on the type of street foods, it’s not unusual for vendors to wake up as early as 4 A.M. every day to buy fresh ingredients and spend the remaining hours preparing sauces and putting them on a skewer.
• It takes time to scale it into a multi-million business. Unless you’re already an established name that is ready for franchising , you have to spend years developing your product and building your customer base.
• Since the street food business in the Philippines has low start-up costs, expect high competition. To stand out, you must think of innovative ways to attract more customers.

How To Start a Street Food Business in the Philippines

Step 1: decide whether to franchise or go independent.

The easier path, of course, is to franchise an already established brand .

One advantage is sanitation. Since traditional street food vendors in the Philippines are notorious for their unsanitary practices, several food cart companies offer their products in great packaging and promote them as safe, clean, and fresh.

Food cart companies like Pinoy Hot Balls and Fries , Takoyaki , and Gulaman Corner also offer assistance in marketing and finding a good location for your stall.

Of course, none of these food carts have the same charm as legit street foods peddled in actual streets. People flock to them because they provide a homey vibe you won’t get in air-conditioned malls.

In addition to that, starting your own street food business from scratch requires less capital. You have control over what street foods to offer and how many to sell without being burdened by any franchise fee.

Step 2: Pick a Strategic Location

A location where there’s a high volume of people is non-negotiable if you want your street food business in the Philippines to profit.

It doesn’t matter how tasty or flavorful your street foods are; if your location is too far from your target market, nobody will bother to buy from you.

Remember, businesses should find and come to their potential customers, not the other way around.

Strategic locations may include areas near schools, terminals, offices, or busy roads. If that location happens to be where your house is also located, good for you. You will recover your initial investment faster since you don’t have to pay rent.

Step 3: Choose the Type of Street Foods You’re Going To Sell

Thanks to Filipinos’ creativity and penchant for turning ordinary stuff into delectable street foods, you’ll never run out of choices to offer.

The best part is you don’t have to spend much on packaging since most street foods are placed in plastic cups/bags, poured in a bowl, or put onto skewers.

If you’re looking for ideas on what street foods to sell, the list below should get you started:

• Isaw – intestines of either chicken or pig that are coiled onto skewers and grilled over charcoal. Its smoky flavor contrasted with the sweet and tangy vinegar sauce make it a perfect afternoon snack or pre-dinner appetizer.
• Ukoy – a classic Filipino fritter made of bean sprouts, shrimps, and julienned squash mixed with orange batter and deep-fried to crispy perfection. Ideally partnered with a sweet vinegar sauce.
• Kwek kwek – quail eggs covered in orange-colored batter and deep fried. Other variations include hot dogs covered in the same orange batter (think Filipino version of the popular corndogs). When dipped in vinegar sauce with chopped garlic, onion, and chilis, kwek kwek bursts with amazing flavors that Filipinos are all familiar with.
• Helmet, Adidas, and Betamax – grilled street foods made of chicken head, chiken feet, and coagulated chicken blood, respectively. Although some foreigners may find them repulsive, these adventurous street foods are prime examples of Filipinos’ resourcefulness. As they always say, one man’s trash is another man’s culinary treasure.
• Mango-on-stick – Fresh, green Indian mangoes with seeds removed and poked onto skewers, then served with a nice spread of sweet, salty shrimp paste (bagoong). It’s the ultimate summer snack that passersby won’t be able to resist.
• Fish balls/chicken balls/squid balls – the all-time favorite Filipino street food snack, fish balls are usually served by getting your own skewer and poking them straight out of the oil. Although the balls are made primarily of flour, the sweet and special “Manong’s sauce” is the reason why people keep coming back for more.
• Other street food ideas: Balut, Banana Q, turon, binatog, 1-day-old fried chicken, taho, mami, sotanghon, and palabok.

Step 4: Find a Reliable Supplier

Owning a street food business in the Philippines requires you to shop for fresh ingredients every day.

Hence, it’s important to build a long-term partnership with a reliable supplier in the market, one who will set aside the quality and fresh materials for you and give discounts when you buy in bulk.

In turn, don’t let this relationship go sour by not paying on time. Remember, your business heavily depends on your suppliers. Without enough raw materials, your daily business operations will be affected.

Step 5: Invest in the Right Equipment and People

You can start a street food business in the Philippines with whatever you have.

Use grilling/cooking equipment and utensils you already have and save money in the process. In case you need to buy new items, don’t sacrifice quality for affordability. Most cheap products don’t last long, and the money you save by buying them could have been better spent on pricier but more durable alternatives.

When starting, you also need at least one person to assist you in operating the business. Find someone trustworthy who will never resort to pilfering.

Don’t just rely on referrals. Check the person’s background meticulously. Set up an easy system to track daily inventory activities, so you’ll know how much money comes and goes and prevent profit loss due to stealing.

Step 6: Make a Delicious Sauce

Street foods won’t be as appetizing without their corresponding sauces.

In the Philippines, sauces are just as varied as the street foods they complement . It reflects the different preferences and tastes of Filipinos–some like it spicy while others prefer sweet with a little bit of tanginess.

Sauces are so important that customers buy street foods for the sauces alone. They pour it on their rice like soup and eat it as if it’s a full-course meal. So, if you want to earn a lot of  suki,  work on your sauces and perfect them as a real chef would.

Luckily, YouTube is a treasure trove of tutorials that will teach you how to make the special vinegar sauce or the popular “Manong’s sauce” perfect for fish balls.

Step 7: Set the Right Price for Your Products

Right pricing can be the difference between a successful street food business and one that is a dud. You want to price your street foods to cover your overhead cost while keeping them affordable.

Survey your competitors to gauge whether you’re pricing your products too low or going overboard.

Always remember that the reason why Filipinos prefer street foods is that they fill their stomachs without hurting their pockets. Keep the prices “abot-kaya” for the masses but never forget that this is a business, and businesses need to profit.

Step 8: Observe Proper Sanitation

Street food vendors, especially the ambulant ones, have earned a bad reputation for putting their customers’ health at risk due to their unsanitary practices. Don’t be one of them.

Instead, break the stereotype by keeping your area clean and observing strict sanitation during food preparation and storage.

The last thing you want for your business is to crumble in pieces due to a customer contracting diseases from the food you serve.

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BBQ Restaurant and Catering Business Plan [Sample Template]

By: Author Tony Martins Ajaero

Home » Business ideas » Hospitality, Travel & Tourism » Restaurant

Are you about starting a bbq catering business ? If YES, here’s a complete sample BBQ restaurant & catering business plan template & feasibility report you can use for FREE to raise money .

If you are so good at making barbecues that your friends and family have advised you many times to start a catering business, then heeding that advice might be the right step to take. However, making the leap from hobby to business isn’t as easy as it might seem on the surface.

You will need to invest in necessary equipment, complete the necessary paperwork, and get everything else right before launching your barbecue catering business. The whole experience can entail a lot of hard work, but once the business gets up and running, it can be very rewarding.

A Sample BBQ Restaurant & Catering Business Plan Template

1. industry overview.

The BBQ and Outdoor Cooking Stores industry basically retails barbecue, barbecue grills and related accessories. A limited number of retailers only sell barbecue and barbeque equipment and, as a result, home improvement stores, department stores and supercenters sell the majority of industry goods.

Stores that sell equipment exclusively online are excluded from the industry. The BBQ and Outdoor Cooking Stores industry has a moderate entry barriers for aspiring entrepreneur or investors who are interested in ether setting up a BBQ restaurant or running a complete BBQ and Outdoor Cooking Store.

While there are no licensing requirements, government regulations or resource constraints that prevent operators from entering the industry, investment costs and high competition can be potential barriers.

The start – up capital for establishing a BBQ restaurant or BBQ retail outlets and purchasing inventory can be substantial for potential industry entrants. Since most operators already carry an extensive range of products, new entrants must find a niche market or incur a considerable first-time inventory purchase cost to meet consumer demand and remain sustainable.

Furthermore, the pre-existence of robust distribution networks between operators and suppliers may discourage some aspiring entrepreneurs from entering the industry

The BBQ and Outdoor Cooking Stores industry has been regenerated over the last five years by rising new household formation and growth in per capita disposable income, which has revived discretionary purchases on outdoor cooking equipment such as barbecues, smokers and related accessories. In the coming years, these trends are set to continue, keeping demand for industry products and services soaring higher.

The BBQ and Outdoor Cooking Stores industry is a thriving sector of the economy of the united states of America and they generates a whooping sum of well over billion annually from more than 14,065 registered and licensed BBQ and outdoor cooking stores scattered all around the United States of America.

The industry is responsible for the employment of well over 67,074 people. Experts project the BBQ and Outdoor Cooking Stores industry to grow at a 2.8 percent annual rate.

Lastly, any entrepreneur who wants to start a BBQ restaurant or BBQ retail store business in the US would definitely be confronted with tough competition out there. It is important to state that as much as starting a BBQ restaurant or BBQ retail outlets business can be profitable and rewarding; the success of any new BBQ related business in the United States is not automatic.

The chances of new BBQ restaurant or BBQ retail outlet struggling within the first 6 months of launching can’t be ruled out. As a matter of fact, it can take between two to five years before most BBQ restaurant or BBQ retail stores can recover their initial investment.

In order words, just like loads of new businesses, the statistics for BBQ restaurants and BBQ retail outlets do not favor the startups, you just have to have a long term investment plan if you intend starting your BBQ restaurant or BBQ retail store business.

2. Executive Summary

Jonah & Johannes BBQ Restaurant is a neighborhood BBQ restaurant and stores that will be located in downtown Los Angeles; at 300 S. Grand Central Parkway in Los Angeles, California. The facility is centrally located and it is close to the popular Market Center and a residential estate in Los Angeles.

We are a chain of barbecue restaurants preparing and serving pork ribs, chicken, beef brisket, and several flavors of barbecue sauce for immediate consumption to the people in Los Angeles in a conducive environment that is specifically designed for socializing and networking and free from all forms of violence.

We will also engage in the retailing of barbecue grills and related accessories. Our BBQ restaurant facility and store is centrally located in a busy street and it has the capacity to accommodate 100 people per time.

Jonah & Johannes BBQ Restaurant is designed and constructed to meet both the health and safety standard as recommended by the local authority. Our customers are going to be treated with good music at all times. We have made provision for live band, karaoke, country side music and jazz et al.  This will be played at the background to create the ambience that our customers will cherish.

We are in business to make profits at the same to give our customers value for their money; we want to give people the opportunity to choose from the wide range of barbecue and barbecue sauce Jonah & Johannes BBQ Restaurant will go all the way to make available a wide range of BBQ equipment and accessories.

Our goal is to make every day a day of celebration, networking and socializing for as many people that will patronize our BBQ restaurant.

No doubt, we will become the talk of town amongst the socialites in Los Angeles because we have put plans in place to make our BBQ restaurant lively 24 hours a day and 7 day a week and highly secured because we want to attract everybody (celebrity and non-celebrity alike).

We will ensure that all our employees are selected from a pool of qualified and customer centric people in and around Los Angeles – California and also from any part of the United States.

We will make sure that we take all the members of our workforce through the required trainings that will position them to meet the expectation of the organization and to compete with other players in the United States and throughout the globe.

Jonah & Johannes BBQ Restaurant is owned by Mr. Jonah Kerry and his wife Mrs. Johannes Kerry. Jonah Kerry has managed several high profile restaurants in Los Angeles and Las Vegas prior to opening his own. He has the magic wand to attract people who patronizes BBQ restaurant on a regular basis.

The business will be managed by his trusted associate for many years, Pearce Bruce who coincidentally was recruited and trained by him 5 years ago in downtown Las Vegas.

3. Our Products and Services

We are doing all we can to see that our products meets the need of our consumers at all times. Jonah & Johannes BBQ Restaurant is going to operate a standard BBQ restaurant and stores that will make available assorted barbecue, barbecue sauce flavors and barbecue grills and accessories.

We are in business to services and satisfy our customers and also to make profits and we are going to go all the way to achieve our business goals within the stipulated laws in the United States of America. These are some of the products that will be found in our BBQ restaurant and stores;

• Preparing and serving pork ribs, chicken, beef brisket, and several flavors of barbecue sauce for immediate consumption
• Alcoholic and Non – alcoholic drinks
• Charcoal grills
• Electric grills
• BBQ tools and accessories

4. Our Mission and Vision Statement

• Our vision is to establish a standard and secured BBQ restaurant and stores in Los Angeles, CA that will be the melting pot of all lovers of barbecues, different flavors of barbecue sauce, barbecue equipment and accessories and alcoholic and non – alcoholic drinks.
• Our mission is to establish a barbecue restaurant and store business that will make available barbecues, different flavors of barbecue sauce, barbecue equipment and accessories and alcoholic and non – alcoholic drinks at every given time to our highly esteemed customers and a place where people can network and socialize.

Our Business Structure

Jonah & Johannes BBQ Restaurant is a business that is established to be a pacesetter when it comes to how standard BBQ restaurant and store should be run in Los Angeles and even in the United States of America.

We have the goal of assembling a team of dedicated workforce who will give our customers excellent customer service at all times, a team that will ensure that we will continue to have repeated customers and a team that will indeed make us the melting pot for barbecue lovers and socialites in Los Angeles.

In view of the above, we have been able to follow suits on what is obtainable in standard and well – structured BBQ restaurant and store in the US and perhaps improve on the structure with time when the need arises. We will work hard to ensure that we only attract people with the right mindset to help us achieve our business goals and objectives in record time.

Below is the business structure that we will build Jonah & Johannes BBQ Restaurant;

• Chief Executive Officer (Owner)
• BBQ Restaurant Manager
• Accountants/Cashiers
• Bartender/Baristas
• Greeters/Customer Service Agent/Table Attendant

Security Officers

5. Job Roles and Responsibilities

Chief Executive Officer – CEO:

• Increases management’s effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining managers; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing incentives; developing a climate for offering information and opinions; providing educational opportunities.
• Responsible for providing direction for the business
• Creates, communicates, and implements the organization’s vision, mission, and overall direction – i.e. leading the development and implementation of the overall organization’s strategy
• Defines job positions for recruitment and managing interviewing process
• Carries out staff induction for new team members
• Responsible for training, evaluation and assessment of employees
• Designs job descriptions with KPI to drive performance management for clients
• Responsible for signing checks and documents on behalf of the company
• Evaluates the success of the organization

BBQ Restaurant Manager:

• Responsible for managing the daily activities in the BBQ restaurant and stores
• Ensure that the facility is in tip top shape and conducive enough to welcome customers
• Interfaces with vendors
• Reports to the Chief Executive Officer
• Attends to Customers complaints and enquiries
• Prepares budget and reports for the organization
• Responsible for Recruiting, Training and Development in the organization
• Responsible for procuring of raw materials and equipment
• Handles any other duty as assigned by the CEO
• Responsible for preparing and serving pork ribs, chicken, beef brisket, and several flavors of barbecue sauce for immediate consumption
• Handle any related duty as assigned by the BBQ restaurant manager

Bartender/Baristas:

• Interacts with customers, take orders for drinks and snacks.
• Plans and present bar menu.
• Check identification of the guest to make sure they meet age requirements for purchase of alcoholic products.
• Mixes ingredients to prepare cocktails and other drinks.
• Mixes drinks, cocktails and other bar beverages as ordered and in compliance with hotel standard drink recipes.
• Prepares alcohol or non-alcohol beverages.
• Serves Wine and Beer to guests.
• Arranges bottles and glasses to make attractive displays .
• Assesses customers’ needs and preferences and make recommendations
• Makes lists of supplies in conjunction with the bar manager / management
• Prepare inventory or purchase requisitions as needed to replenish supplies.
• Ensures that the assigned bar area is fully equipped with tools and products needed for Mixing beverages and serving guests.

Accountant/Cashier:

• Responsible for preparing financial reports, budgets, and financial statements for the organization
• Provides managements with financial analyses, development budgets, and accounting reports; analyzes financial feasibility for the most complex proposed projects; conducts market research to forecast trends and business conditions.
• Responsible for financial forecasting and risks analysis.
• Performs cash management, general ledger accounting, and financial reporting for one or more properties.
• Responsible for developing and managing financial systems and policies
• Responsible for administering payrolls
• Ensures compliance with taxation legislation
• Handles all financial transactions for the company
• Serves as internal auditor for the company

Disc Jockey (DJ)

• Ensures that customers are entertained with the best of music per time
• Manages the sound system for the BBQ restaurant
• In charge of music collections
• Provides music at events.
• Responsible for developing music playlists.
• Interacting with public at parties.
• Responsible for mixing music tracks.

Greeters/Customer Service Agent

• Opens door and welcome customers
• Ensures that customers feel relaxed and at home
• Handles customers enquiries
• Ability to Sell or influence others for up selling and suggestive selling.
• Provides recommendations and suggestions to guest for choosing BBQ flavors and drinks.
• Serves customers in a friendly and helpful manner.
• Provides guidance to guests on resort activities, dining options and general resort and Regional information.
• Demonstrates a thorough knowledge of barbecue, barbecue sauces and BBQ grills and accessories, products, menus and Promotions
• Handles any other duty as assigned by the BBQ restaurant manager
• Handles and move objects, such as glasses and bottles, using hands and arms.
• Cleans up after customers and clean work area.
• Clears ashtrays as and when required.
• Washes glassware and utensils after each use.
• Maintains a clean working area by sweeping, vacuuming, dusting, cleaning of glass doors and windows, etc. if required.
• Ensures that toiletries and supplies don’t run out of stock
• Handles any other duty as assigned by the BBQ restaurant manager.
• Ensures that the facility is secured at all time
• Controls traffic and organize parking
• Gives security tips to staff members from time to time
• Patrols around the building on a 24 hours basis
• Submits security reports weekly
• Any other duty as assigned by the BBQ restaurant manager

6. SWOT Analysis

Jonah & Johannes BBQ Restaurant is established with the aim of becoming the melting point for households, lovers of barbecue and socialite in Los Angles which is why we have taken our time to critically analyze and conduct SWOT analysis to be able to identify areas we need to work on if indeed we want to achieve our business goal.

No investor would want to invest his or her hard earned money without assessing the risks involved in the venture and also his or her capability to deliver and make profits from the business. The ability to make profits from any business and to favorably compete with competitors in the industry starts with the result you get from your SWOT analysis.

In view of that, Jonah & Johannes BBQ Restaurant hired a business and HR specialist to help conduct SWOT analysis for the business and below is a summary of the result that was generated;

It is very vital to have one’s areas of strength spelt out. This is one of the very reasons why we employed the services of experts to tell us about the strength as a company. We have an excellent and detailed customer service.

We offer a wide range of assorted barbecues, different flavors of barbecue sauce, barbecue equipment and accessories and alcoholic and non – alcoholic drinks. Easy to access and excellent facility, excellent ambience and perfect location for a bar in metropolitan city like Los Angles.

Just like as there are areas of strength, there will also be areas of weaknesses. So, Our perceived weakness could be that we are new business, and we may not have the financial muscle to sustain the kind of publicity we want to give our business.

• Opportunities-: There are unlimited business opportunities available to BBQ restaurant and store businesses in busy cities like Los Angeles; Los Angeles is one of the cities in the world where social life is at its peak.

Just like any other business, one of the major threats that we are likely going to face is economic downturn. It is a fact that economic downturn affects purchasing/spending power. Another threat that may likely confront us is the arrival of a new BBQ restaurant and store business in same location where our target market exist and who may want to adopt same Business model like us.

7. MARKET ANALYSIS

• Market Trends

In recent time, BBQ restaurant and stores have begun to incorporate a larger variety of barbecue choices and alcoholic and non – alcoholic drinks as part of their product offerings. The concept brings the tastes of fancy BBQ restaurants to a dressed-down setting.

So also, it is now common to find BBQ restaurant owners and chefs take the opposite approach and use wine bars as an opportunity for expansion. Lastly, just like any other related business, the ability to conduct thorough market survey and feasibility studies before launching this type of business will go a long way to determine the success of the business.

Little wonder it is common to find aspiring entrepreneurs or investors who want to start a BBQ restaurant or BBQ retail outlets hiring the services of business consultants to help them conduct thorough market survey and feasibility studies before launching their business.

One thing is certain, if your BBQ restaurant and store is well positioned in an environment with the right demographic composition, then you won’t struggle much.

8. Our Target Market

For any business to do pretty well, there must be robust plans in place to attract the target market. Before starting our BBQ restaurant and store business in Los Angeles – California, we conducted a thorough market survey and feasibility studies and we are certain that there is a wide range of people who would patronize our BBQ restaurant and store on a regular basis.

In view of that, we have created strategies that will enable us reach out to various groups of people who are likely going to become our loyal customer. Below is our target market;

• Corporate Executives
• Politicians
• Celebrities
• Taxi Drivers
• Business People
• Sports Men and Women
• Government Official
• College Students

Our competitive advantage

We are mindful of the fact that there is stiffer competition in The BBQ and Outdoor Cooking Stores industry in the United States of America; hence we have been able to hire some of the best business developer to handle our sales and marketing.

Part of what is going to be our selling point in Los Angeles is the fact that we operate a standard BBQ restaurant and store business, in a perfect location for the kind of business that we run and also the fact that facility is highly secured. Another factor that will give Jonah & Johannes BBQ Restaurant competitive edge is that we have enough packing space to accommodate the numbers of customers our BBQ restaurant and store can accommodate per time.

We are not ruling out the fact that we have a dedicated and customer centric workforce that are willing to go the extra mile to give our customers full value for their money and time whenever the patronize us. The robust experience of our CEO and the manager is also a positive for Jonah & Johannes BBQ Restaurant.

Lastly, our employees will be well taken care of, and their welfare package will be among the best within our category ( startups BBQ restaurant and stores businesses ) in the industry meaning that they will be more than willing to build the business with us and help deliver our set goals and achieve all our aims and objectives.

9. SALES AND MARKETING STRATEGY

• Sources of Income

One rule of thumb that we have to adhere to overtime is identifying our sources of income. Jonah & Johannes BBQ Restaurant is established with the aim of maximizing profits in The BBQ and Outdoor Cooking Stores industry in the United States of America and we are going to go all the way to ensure that we do all it takes to attract our target market.

The sources of income for Jonah & Johannes BBQ Restaurant are stated below;

• Retailing Alcoholic and Non – alcoholic drinks
• Retailing Gas grills
• Retailing Charcoal grills
• Retailing Electric grills
• Retailing BBQ tools and accessories

10. Sales Forecast

It is the wish of any business to attract massive sales at all times. Our business is well positioned to attract loads of clients and that is why we are leaving no stone unturned in doing this. 

One thing is certain when it comes to BBQ restaurant and store business, if your BBQ restaurant and store is well stocked and centrally positioned, you will always attract customers cum sales and that will sure translate to increase in revenue generation for the business.

We are well positioned to take on the available market in Los Angeles California and we are quite optimistic that we will meet our set target of generating enough income/profits from the first six month of operations and grow the business and our clientele base.

We have been able to critically examine the BBQ restaurant and store market and we have analyzed our chances in the industry and we have been able to come up with the following sales forecast. The sales projection is based on information gathered on the field and some assumptions that are peculiar to startups in Los Angeles – CA.

Below is the sales projection for Jonah & Johannes BBQ Restaurant, it is based on the location of our business and other factors as it relates to BBQ restaurant and store start – ups in the United States;

• First Fiscal Year-: $100,000
• Second Fiscal Year-: $250,000
• Third Fiscal Year-: $700,000

N.B : This projection is done based on what is obtainable in the industry and with the assumption that there won’t be any major economic meltdown and there won’t be any major competitor offering same products and customer care services as we do within same location. Please note that the above projection might be lower and at the same time it might be higher.

• Marketing Strategy and Sales Strategy

Top of the list on our marketing and sale strategy document is generating a buzz for our BBQ restaurant and store via word-of-mouth and leveraging on road show.

The model of BBQ restaurant and store business we intend running is a neighborhood BBQ restaurant and store business hence we are not going to rely only on the conventional ways of marketing. We don’t have the plans to run paid adverts on Local TV stations, local radio stations or even local newspaper but we will sure maximize every other available means to promote our business.

Our unique selling proposition is that we are into preparing and serving pork ribs, chicken, beef brisket, and several flavors of barbecue sauce for immediate consumption and also the retailing of Alcoholic and Non – alcoholic drinks, Gas grills, Charcoal grills, Electric grills, BBQ tools and accessories.

In view of that, we are going to adopt the following marketing strategies to ensure that we do not only attract customers but generate repeated sales from them. Part of the marketing and sales strategies that we will adopt are;

• Open our BBQ restaurant and store in a grand style with a party for all.
• Introduce our BBQ restaurant and store by sending introductory letters alongside our brochure to organizations, households and key stake holders in Los Angeles – California
• Ensure that we have a wide range of barbecue, barbecue sauce, BBQ grills and accessories and non-alcoholic drinks at all times.
• Make use of attractive hand bills to create awareness and also to give direction to our BBQ restaurant and store
• Position our signage/flexi banners at strategic places in and around Los Angeles – California
• Position our greeters to welcome and direct potential customers
• Create a loyalty plan that will enable us reward our regular customers
• Engage on road shows within our neighborhood to create awareness for our BBQ restaurant and store.

11. Publicity and Advertising Strategy

Despite the fact that our BBQ restaurant and store will be well located, we will still go ahead to intensify publicity for the business. We are going to explore all available means to promote our business.

Jonah & Johannes BBQ Restaurant has a long term plan of covering various locations in major cities in the United States and Canada which is why we will deliberately build our brand to be well accepted in Los Angeles – California before venturing out.

As a matter of fact, our publicity and advertising strategy is not solely for winning customers over but to effectively communicate our brand. Here are the platforms we intend leveraging on to promote and advertise Jonah & Johannes BBQ Restaurant;

• Encourage the use of word of mouth publicity from our loyal customers
• Leverage on the internet and social media platforms like; YouTube, Instagram, Facebook ,Twitter, LinkedIn, Snapchat,  Badoo, Google+  and other platforms (music online forums) to promote our business.
• Ensure that our we position our banners and billboards in strategic positions all around Los Angeles – CA
• Distribute our fliers and handbills in target areas in and around our neighborhood
• Contact corporate organizations, households, landlord associations and political parties by calling them up and informing them of Jonah & Johannes BBQ Restaurant and the products we sell
• Advertise our BBQ restaurant and store business in our official website and employ strategies that will help us pull traffic to the site
• Brand all our official cars and vans and ensure that all our staff members and management staff wears our branded shirt or cap at regular intervals.

12. Our Pricing Strategy

The prices of our pork ribs, chicken, beef brisket, and several flavors of barbecue sauce for immediate consumption and also the retailing of Alcoholic and Non – alcoholic drinks, Gas grills, Charcoal grills, Electric grills, BBQ tools and accessories will be what is obtainable in the market. In fact we will try as much as we can to sell below the industry’s average so as to attract loads of customers.

We are aware that pricing is one of the key factors that give leverage to BBQ restaurant and store business, it is normal for consumers to go to places where they can get good deals. We are aware of this trend which is why we have put structures in place that will enable us retail our products a little below the industry’s average.

We will ensure that we reduce our overhead, and we are ready to run on low profit margin for the first six months of launching the business just for the purpose of attracting loyal clients and build our clientele base. We also have plans in place to discount our products once in a while and also to reward our loyal customers.

• Payment Options

We want to be sure that we give everybody a flexible payment option per time. At Jonah & Johannes BBQ Restaurant, our payment policy is all inclusive because we are quite aware that different people prefer different payment options as it suits them.

Here are the payment options that will be available in every of our pub;

• Payment by cash
• Payment via Point of Sale (POS) Machine
• Payment via online bank transfer (online payment portal)
• Payment via Mobile money
• Payment with check

In view of the above, we have chosen banking platforms that will help us achieve our payment plans without any difficulty.

13. Startup Expenditure (Budget)

We have gone back to our drawing table to ensure that In setting up any business, the amount or cost will depend on the approach and scale you want to undertake.

If you intend to go big by renting a place, then you would need a good amount of capital as you would need to ensure that your employees are well taken care of, and that your facility is conducive enough for workers to be creative and productive.

This means that the start-up can either be low or high depending on your goals, vision and aspirations for your business. The tools and equipment that will be used are nearly the same cost everywhere, and any difference in prices would be minimal and can be overlooked.

As for the detailed cost analysis for starting a BBQ restaurant and store business; it might differ in other countries due to the value of their money. This is what it would cost us to start Jonah & Johannes BBQ Restaurant in the United of America;

• The Total Fee for Registering the Business in Los Angeles, CA – $750.
• Legal expenses for obtaining licenses and permits as well as the accounting services totaling – $1,200.
• Marketing promotion expenses (2,000 flyers at $0.04 per copy) for the total amount of $3,580.
• Cost for hiring Consultant – $2,500.
• Insurance (general liability, workers’ compensation and property casualty) coverage at a total premium – $2,400.
• Cost of accounting software, CRM software and Payroll Software – $15,000
• Cost for payment of rent for 12 month at $1.76 per square feet in the total amount of – $105,600.
• Cost for facility remodeling – $25,000.
• Other start-up expenses including stationery – $500
• Phone and utility deposits – ( $2,500 )
• Operational cost for the first 3 months (salaries of employees, payments of bills et al) – $60,000
• The cost for Start-up inventory – $50,027
• Storage hardware (bins, utensil rack, shelves, glasses case) – $3,720
• The cost for counter area equipment (counter top, sink, ice machine, etc.) – $9,500
• Cost for serving area equipment ( glasses, flatware) – $3,000
• Cost for store equipment ( cash register , security, ventilation, signage) – $13,750
• The cost for the purchase of BBQ grillers and accessories- $100,000
• The cost for the purchase of furniture and gadgets ( Computers, Printers, Telephone, TVs, Sound System, tables and chairs et al ) – $10,000.
• The cost of Launching a Website – $600
• The cost for our grand opening party – $5,000
• Miscellaneous – $2,500

We would need an estimate of $500,000 to successfully launch our BBQ restaurant and store in downtown Los Angeles, CA. This amount includes the salary of all employees and the CEO (Owner) for 3 months, as well as other estimations.

Generating Funding/Startup Capital for Jonah & Johannes BBQ Restaurant

Jonah & Johannes BBQ Restaurant is a private business that is owned by Mr. Jonah Kerry and his wife Mrs. Johannes Kerry and they intend to finance the business alone. Although they have plans to make the BBQ restaurant manager part owner of the business after 5 or 7 years of services, but that does not stop him from reserving well over 80 percent stake of the business for himself and his family.

Since they are the sole financier of the business, they have decided to adopt the following means to generate start – up capital for the business;

• Generate part of the start – up capital from his personal savings and sale of his stocks
• Source for soft loans from family members and friends
• Apply for loan from my Banks

N.B: Mr. Jonah Kerry and his wife have been able to generate $250,000 the breakdown shows that they generated $150,000 from their personal savings and sale of their stocks and they generated $100, 000 soft loans from their family members and friends.

The balance of $250,000 will be generated as loan facility from his bank. All the papers and document have been signed and submitted, the loan has been approved and any moment from now our account will be credited with the amount.

14. Sustainability and Expansion Strategy

The future of a business lies in the numbers of loyal customers that they have the capacity and competence of the employees, their investment strategy and the business structure. If all of these factors are missing from a business (company), then it won’t be too long before the business close shop.

One of our major goals of starting Jonah & Johannes BBQ Restaurant is to build a business that will survive off its own cash flow without the need for injecting finance from external sources once the business is officially running.

We know that one of the ways of gaining approval and winning customers over is to properly position our BBQ restaurant and store, ensure adequate security, availability of assorted barbecue and barbecue flavors and excellent customer service et al.

Jonah & Johannes BBQ Restaurant will make sure that the right foundation, structures and processes are put in place to ensure that our staff welfare are well taken of. Our company’s corporate culture is designed to drive our business to greater heights and training and retraining of our workforce is at the top burner.

As a matter of fact, profit-sharing arrangement will be made available to all our management staff and it will be based on their performance for a period of three years or more. We know that if that is put in place, we will be able to successfully hire and retain the best hands we can get in the industry; they will be more committed to help us build the business of our dreams.

Check List / Milestone

• Business Name Availability Check: Completed
• Business Registration: Completed
• Opening of Corporate Bank Accounts: Completed
• Securing Point of Sales (POS) Machines: Completed
• Opening Mobile Money Accounts: Completed
• Opening Online Payment Platforms: Completed
• Application and Obtaining Tax Payer’s ID: In Progress
• Application for business license and permit: Completed
• Purchase of Insurance for the Business: Completed
• Renting of facility and remodeling the facility: In Progress
• Conducting Feasibility Studies: Completed
• Generating capital from family members: Completed
• Applications for Loan from the bank: In Progress
• Writing of Business Plan: Completed
• Drafting of Employee’s Handbook: Completed
• Drafting of Contract Documents and other relevant Legal Documents: In Progress
• Design of The Company’s Logo: Completed
• Graphic Designs and Printing of Packaging Marketing / Promotional Materials: In Progress
• Recruitment of employees: In Progress
• Purchase of the Needed furniture, electronic appliances, office appliances and BBQ grillers and accessories: In Progress
• Creating Official Website for the Company: Completed
• Creating Awareness for the business both online and in the neighborhood: In Progress
• Health and Safety and Fire Safety Arrangement (License): Secured
• Opening party / launching party planning: In Progress
• Establishing business relationship with vendors – suppliers of all our needed beef and chicken et al, alcoholic and non – alcoholic drinks, BBQ grilles and accessories manufacturer and suppliers: In Progress

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21 Low-Cost Food Business Ideas in the Philippines

If there’s one thing the Philippines is known for aside from its famous pristine beaches, it’s that the country is abundant street food scene. In fact, mobile food is so common across the country it’s simply called food. Whether you’re in the capital city or the provinces, the smell of Filipino street food will greet you.

Food carts are a common sight on the sidewalks of urban centers like Manilla, Davao City, and Palayan. Almost all establishment or government buildings will have a restaurant or café too. In short, you don’t need to worry about going hungry in the Philippines. If you’re looking for a way to make a comfortable living, but don’t have much money to invest, try one of these low-cost food business ideas will work anywhere in the country.

Fish Ball Cart

If you’ve visited the Philippines before, you already know food vendors selling fish balls on the side of the road is commonplace. Unlike in Chinese-style hot pots where fish balls are steamed or used in soup, fish balls in the Philippines are fried and skewered in sticks. Fish balls can be homemade or store-bought by the vendors and served in flat or round balls. These meals are then fried in front of you and served hot. You can then dip them into spicy or sweet sauces.

Fish balls are so cheap that they’re sold at Php 0.50 a piece. A stick can sometimes be 15 pesos ($0.30). This is one low-cost food business idea you can do since you’ll only need a cart, gas, your pan, fish balls, and sauces to get started. And of course a curbside another vendor hasn’t already claimed!

Cotton Candy Kiosk

Cotton candy is popular with kids in the Philippines.

Filipinos love sweet things and naturally cotton candy has become a street food favorite. They’re not the huge ones you’ll find at carnivals, but just a regular-sized cotton candy treat.

The cost of a cotton candy kiosk starts at Php 7,000 or $145 USD. Having this for a business is a crowd favorite and you can even market this for events so you can charge depending on the number of people. If you enjoy working at small events like birthday parties or fundraisers this is a terrific business option.

Siomai Kiosk

Siomai or shumai is a kind of dim sum in the Philippines.

Siomai is the Filipino version of Shumai or Chinese dumplings. The dumplings are commonly filled with pork, beef, and shrimp. There are many varieties of these through the years such as ones wrapped in nori sheets or those wrapped in bacon. But the siomai culture continues to grow and a siomai kiosk is a popular business investment. You can franchise a siomai kiosk for as low as Php 20,000 or about $415 USD.

One thing to keep in mind is that while the ingredient cost of dumplings is low, making the dumplings by hand will require human capital. You can teach family members how to make dumplings alongside you easily enough, but it’s a consideration you should be aware of before getting into the business. This business is higher effort on the manufacturing side.

Ice cream is a favorite street food and business venture in the Philippines.

Ice cream in the Philippines is known commonly as sorbetes or dirty ice cream. Now don’t be alarmed. It’s not dirty. It’s just the way it’s called as a running joke that these are ice creams sold by the streets. But these are quite yummy seeing as it’s made from carabao’s (a type of water buffalo) milk.

This type of ice cream is sold in carts where the tubs are kept frozen with ice and salt. The ice cream is scooped in small sizes and placed in sugar or wafer cones. A single-serve can be affordable and less than Php 50 ($1).

A balut is a Filipino delicacy that is a fertilized duck or chicken egg. It’s very popular and Filipinos eat it by cracking just a small portion of the egg on top and then drink the soup inside. They then eat all the contents (yes, even the duck inside) by adding salt or spiced vinegar.

Admittedly, balut is not for everyone. Some might not find this appetizing to look at. But it remains to be a well-known street food for its taste that having a balut business is profitable and comes at a low cost. This is another popular street food sold by vendors across the country.

Related Reading: 32 (Actually Profitable) Kiosk Business Ideas You Can Start Under $20k

Barbecue stalls fill the streets in the Philippines at night.

Filipino barbecue is sweet and savory since the marinade is a mixture of soy sauce, ketchup, lime, sugar, and spices. It also has a lot of varieties from your usual chicken and pork cuts to sausages, chorizo, and even gizzards and liver. These barbecue stalls come out at night and fill the streets with their smoky delicious aroma for the evening crowd. Barbecue stalls are a sought-after dining option after a night at the bar.

All you need for this business aside from the ingredients is a grill and you’re good to go. There’s not much equipment to buy aside from a grill or flat-top that this business is considered low in cost. We also suggest using a high-quality cooler to keep meat safe before it’s grilled.

The milk tea craze has not exclusive to the Philippines. There are milk tea stalls everywhere selling different kinds of flavors. Most of these stalls are franchised starting at Php 56,000 or $1,165. You can get into the game for even less if you choose operate a stall instead of a shop so you don’t have to worry about high monthly lease payments.

French Fries

Flavored French fries are a to comfort food for Filipinos.

French fries are considered a favorite snack by everyone around the globe but Filipinos amp this staple up a notch by adding in different flavors such as sour cream, cheese, barbecue, ranch, wasabi, and even truffle. Vendors make use of pre-packaged powdered seasoning and coat the fries with it. They sell it by the bucket too!

All you need is open a stand for business is a commercial deep fryer, oil, a bag of French fries, and seasoning powder. This is a fantastic business to start on a budget because the main ingredient is extremely affordable and widely available when purchased in bulk. You can differentiate your product by testing creative dip flavors that other local vendors aren’t offering.

Filipinos love to eat bread such as pandesal.

Aside from rice, Filipinos love bread. They snack on a pan de sal in the mornings while dipping it in coffee or have it as snacks along with noodles. White bread, cheese bread, and ube cheese pan de sals are also very popular street food snacks in the Philippines.

A bakery starts at Php 150,000 ($3,120) but if you lack any experience, you can start by franchising a bakery at Php 300,000 ($6,240). If you love to bake, you can even start out of your home kitchen and selling to friends and family members as the first customers.

Corn stalls can be found just about everywhere in the Philippines.

Corn is one snack that Filipinos will never run out of. You will find corn stalls selling them either steamed or grilled. You can also have these by the cup rather than on the cob and dusted off with powdered cheese as a seasoning. It’s a low-cost business venture wherein the bulk of your expenses will be ordering corn and that’s not very difficult to find since they’re very common in the Philippines.

Fried Peanuts

Fried peanuts with garlic is sold along the streets in the Philippines.

Fried peanuts in garlic and salt are a favorite by many Filipinos. They’re quite addicting to snack on, especially since the garlic pieces are sliced big and thin so you can also munch on them aside from the peanuts. This is a simple business to operate with good profit margin.

Hot Dog Stand

Hotdogs on sticks or buns are a favorite.

Hot dog stands are common in the Philippines and they cost less than Php 20 ($.045) per unit. You can also add choices on whether to have these on the bun or not. Franchising for this business starts at Php 170,000 ($3,535 USD). If you’re thinking about operating a hot dog business, we’ve got you covered with the following in-depth case studies and podcast episodes.

• Case Study #1:  Ultimate Guide to Starting a Hot Dog Business
• Case Study #2:   Total Cost Breakdown for Hot Dog Business Startups (Spreadsheet)

Green Mangoes

Green mangoes with bagoong is a sour and salty treat.

You’ve probably heard about ripe Philippine mangoes being very sweet and tasty but have you ever tried the green ones? Green mangoes are crunchy and sour. The taste of it can make you scrunch up your face like you’re eating a lemon. But Filipinos love to snack on them, especially when they’re paired with bagoong, a fermented shrimp paste.

Green mango stands are a great low-cost business venture since the Philippines never runs out of mangoes and you’ll find great deals for such a supply. You’ll only need the mangoes and your bagoong and you’ll have a green mango stand that many will love.

Related Reading:  25-Step Plan to Making Your Food Company a Reality

Milkshakes help one cool down.

Shake carts are common in the Philippines since the country is abundant with fruits. Other than that, Filipinos love sweet things so they also like to drink flavored milkshakes such as chocolate, ube, and strawberry. Pearls are also favorite add-ons when buying shakes. A shake cart franchise starts at Php 79,000 or about $1,645 USD and is also available as a stand and shop.

If you would like learn the pros and cons of opening a smoothie shop , listen to our audio lesson below. You’ll learn how to establish your first vending route and how to create a proof of concept for your company.

Sari-Sari Stores

What a sari-sari store may look like in the Philippines.

Filipino convenience stores, also known as sari-sari stores, are small stores usually situated outside of the owner’s house. Items that are being sold are chips, soda, bread, instant noodles, canned goods, and some toiletries. Basically anything pre-packaged is sold at these establishments.

A sari-sari store is a low-cost business since you don’t have to pay for rent seeing as the store is on your premises. You can start a sari-sari store for only Php 50,000 ($1,040). If your home is located in a high-traffic part of the city this can be a viable business option. And you can’t beat the commute to work!

Fried Chicken Stand

Fried chicken stalls are popular in the Philippines.

Everyone likes fried chicken. For Filipinos, fried chicken and rice is already considered a good meal. Most international fast food brands that open up in the Philippines add fried chicken to their menu since they know how much Filipinos like to eat this with a large portion of gravy to dip.

Put up a fried chicken stand with add-ons such as rice or fries on the side. Though we guarantee you that serving rice will surely make this business a hit, offering flavored fries and dips can also win customers over.

Shawarma Stand

Shawarma and gyro are sold in malls in the Philippines.

Filipino food isn’t the only popular cuisine in the Philippines. Shawarmas are also becoming a more popular food item across the island. Filipinos love the taste of the tortilla or pita wrap with sliced beef or chicken as filling with either spicy sauce or sweet cheese sauce drizzled in it. Franchising for a shawarma stand starts at Php 10,000 or $208 USD.

Buko (Coconut) Juice

Coconut juice is refreshing.

Aside from mangoes, the Philippines is abundant in coconuts so there are a lot of coconut juice stands. There are different options for this such as pure coconut juice, sweetened coconut juice, coconut juice with the meat of the fruit, or juice shakes. The challenging aspect of operating this type of business will be cracking open coconuts to extract the meat and juices.

Case Study:  Food booth vendor with 20+ years experience shares concession sales secrets

Taho is a Philippine snack that consists of silken tofu, syrup, and pearls. You will see vendors carrying tubs of these on their shoulders. It’s sweet, warm, and very tasty food item.

Taho has also been modernized wherein it is available as a franchise and comes as a food stall. Franchising for a taho stall is at Php 180,000 ($3,745) but this rate can be lowered if you’d like to try out the traditional way of selling taho on a bike. You can learn some good strategies for marketing and profiting from a taho business, check out this article .

Popcorn Stand

Popcorn is an affordable business to start.

Popcorn stands are spotted frequently in town plazas in the Philippines. You can spot them right next to the fish ball vendors and taho vendors.

You can put up a popcorn stand at just Php 6,900 ($145) with different flavored powder to season your popcorn. Learn how to operate a successful popcorn business here.

Fried rice is a filling meal.

Rice is a staple for Filipinos which is why a fried rice stand would make a good business investment. Some businesses also provide toppings such as fried spring rolls, chicken nuggets, and siomai. You can franchise a fried rice business at Php 200,000 or $4,160 USD.

In conclusion, putting up a food business in the Philippines is easy with so many options and ideas to choose from. Food is generally cheap in the Philippines so you can open one of these business even if you didn’t come from wealth. What you need to do now is identify a food or beverage you would like to sell, write a business plan, and identify some potential vending locations .

Want to start your own food business?

Hey! 👋I’m Brett Lindenberg, the founder of Food Truck Empire.

We interview successful founders and share the stories behind their food trucks, restaurants, food and beverage brands. By sharing these stories, I want to help others get started.

If you liked this story, sign up for our newsletter that includes our food business startup kit and most popular interviews sent straight to your inbox.

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How to Start a Small Barbecue Business

• Small Business
• Setting Up a New Business
• Steps for Starting a Small Business
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Hot Dog Stand Start Up Checklist

How to open a seafood restaurant, minimum equipment requirements for a restaurant set up.

• How to Start a Chicken and Waffles Restaurant
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Has everyone told you that you make the best barbecue? If you've been tempted to start your own small business selling your famous barbecued ribs, be sure to plan thoroughly so the business doesn't go up in smoke. A good business plan, careful spending and a marketing strategy that keeps you in the public eye will line you up for success.

Choose a Service Delivery Method

Barbecue, by its very nature, gives you a lot of options for offering your food to the public. You can open a traditional storefront restaurant, but you are not limited to serving in a fixed establishment. Many barbecue businesses operate using these additional venues:

• In an open space or vacant lot using a portable smoker or grill
• At fairs or sporting events out of a food truck
• At wine or beer festivals with a full-sized trailer
• At someone else's site catering for private parties or corporate functions.

Your equipment needs and operating plan will differ depending on how you choose to serve your food, but for any service method, you should think through all your costs, including equipment needs, licensing fees and staffing. Develop a full business plan in advance to keep yourself on track as you open your business.

Write a Business Plan

Clearly define your business model and know exactly what your method of service entails, both in terms of what it will cost you and legally. The scale of your operation will naturally determine the initial expense of starting up. For example, if you are planning to operate a drive-thru service on the weekends out of a vacant lot in your area, you might get by with a single portable smoker and simple packaging. If you hope to serve a larger array of barbecue and sides at regional festivals, a larger food truck will be necessary to accommodate more volume.

Your business plan should include as much detail as possible. Areas to address are:

• Menu items, including entrees and any sides
• A budget, including equipment prices, food ingredients and supplies
• Available financing or options for acquiring startup funds
• Location options and associated rental or permit costs
• Operating licenses and food-service regulations and fees
• Staffing needs
• Marketing strategy

Shop For Equipment and Suppliers

You'll also need to price out all the equipment necessary to cook and serve your barbecue. Smokers, grills, refrigeration, storage, serving utensils and paper products should all be included in your projections. You may be able to find some used equipment to get started or start with smaller units until you establish your business.

If you will be doing catering, you might be able to prepare food at home or perhaps rent space at a nearby food incubator. In either case, you will need to invest in extra serving equipment to transport and keep food warm. If the festival circuit is in your plans, a food truck or larger trailer will entail a much bigger investment. Don't forget to shop around for a meat supplier who can provide high-quality meat at a good price.

Obtain Licenses and Certifications

In order to operate as a food business you will need to get an Employer Identification Number from the IRS and register with your state as well. Some states do not allow food products to be sold if they are made in a residential kitchen, so check with the regulations in your area. Also, check with your state and local governments concerning food-licensing and serving requirements.

Most food operators need to have some kind of food-handling safety training and certification. Business insurance is also a must-have to protect yourself financially.

Hire Customer-Oriented Employees 

No matter which operating model you choose, you probably can't do it all alone. You'll need to hire extra help, probably both to work the grills and take orders. Be sure that your employees are customer-focused and can provide excellent customer service as a great deal of a food business's success depends on the customer's overall experience, not just the taste of the food.

Advertise Your Grand Opening

If you are opening your business in a fixed location, advertise your grand opening on social media, in local papers and with a storefront banner. Offer specials that feature some of your best items or give out free samples to get people hooked on your great dishes. Hand out discount coupons for return visits or flyers that advertise your catering or takeout services.

If you are planning on operating out of a food truck at festivals, plan months ahead to get on the schedule as a participating food vendor. Check out local craft fairs, summer carnivals, beer festivals and car shows as possible opportunities to market your great ribs. Use your community connections and word of mouth to spread awareness of your business.

• Texas Monthly: So, You Want to Open a BBQ Joint?
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• Profitableventure.com: Starting a BBQ Catering Business from Home
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• MR-trailers.com: How Much Does a BBQ Concession Business Cost to Start?

Elisabeth Natter is a business owner and professional writer. She has done public relations work for several nonprofit organizations and currently creates content for clients of her suburban Philadelphia communications and IT solutions company. Her writing is often focused on small business issues and best practices for organizations. Her work has appeared in the business sections of bizfluent, azcentral and Happenings Media. She holds a Bachelor of Arts degree in journalism from Temple University.

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BBQ Catering Business Plan

Do you love cooking barbecue? Why not turn this into a small business, say, a barbecue catering business? A lot of existing barbecue catering services are booked for various outdoor events such as corporate picnics, backyard parties, family and friends parties, carnivals and fairs, sports events, and even weddings.You may also see  business proposal examples & samples .

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Catering Business Plan Template

• Google Docs

Size: A4, US

There are a lot of things you need to consider when starting a barbecue catering business such as the goods and service you can possibly offer to your customers. You would also then think of having a specialty that can help you stand out among the other existing barbecue catering business. On top of it all, you would then have to deal with planning on the number of servers you need to hire as well as the tools and equipment in order to serve your customers well. You may also like  service proposal examples .

With all the challenges you would possibly face, you might need to have a business plan to help you with. Like any other businesses, a business plan can help you set things straight before you would start hiking up on your barbecue grilling adventures.

After all, a catering business and any other kind of business do not simply deal with the fun cooking and serving part it also deals with a lot of technicalities particularly finances, marketing, and licensing issues. Additionally, you will eventually have to deal with creating concrete short-term and long-term goals for your business as well as the types of events you want to get your catering business involved in. You may also be interested in writing a  business proposal letter .

Why Start a BBQ Catering Business?

You might wonder why to start a barbecue catering business when there other kinds of food to choose from. There are dessert catering businesses , coffee catering business , and a whole lot more—so why barbecue?

With the growing interest in food as well as the growing need of having a lifetime career, it also results to the increase of the earning potential of various new edible businesses because it easily adds up the best of both worlds or hits two birds with one stone. You might have noticed it be it in the news, the Internet, and even in just your own locality that a lot of creative ideas related to food are discovered every day and such creative discoveries make it possible for them to earn a living while doing what they love which is food. In fact, those who love cooking and even eating barbecues take up a big number of this sector.

This business sector is easy to enter to especially if you are a natural when it comes to giving services and offering delicacies to people. Through having a barbecue catering business, you will be able to do more than that; this career path can actually provide you a myriad of options and paths that you can ever explore. However, being in this business does not mean that it’s all fun since you are able to transform something that you love into something that is profitable. There are a lot of things you need to consider before getting in, but despite all the hard work the whole experience would entail, it would be worth it once your business would finally start operating.

Asian BBQ House Restaurant Business Plan

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How to Start a BBQ Restaurant

Things to Consider When Starting a Barbecue Catering Business

Catering businesses are fun but most of the time, there’s actually more than that. Learn more about the things you need to consider upon starting a barbecue catering business below:

The possible venues for a barbecue catering business are the following:

• sporting events
• corporate meetings
• special events
• street trucks and carts
• bricks-and-mortar restaurant
• function rooms

There is a possibility that you might get booked with an event that has more than 20 or so attendees. This means that you need to have additional staffing so that you will be able to serve each of the attendees well, from the serving of the food to the cleanup. Make sure that the number of staff is just enough for the number of attendees as well as the number of tasks there is to do or whether the food or the barbecue will be served buffet-style. Avoid overstaffing because it would just yield to unnecessary expenses.

It is important that you would provide correct staffing because this actually has an impact on the satisfaction of the customers and most importantly, to your potential earnings for that single booking. Even if you have the number of staff that is directly proportional to your number of the guest attendees but your servers are slow and inefficient, it would still result to unhappy guests and the most dreaded of all, a dissatisfied client.

Your overall costs in food actually have a great and direct impact on your earning potential of a single booking. You will possibly be spending the ingredients for the barbecue which takes up most of your budget once you have already secured tools and equipment necessary to make your barbecue catering business a success.

You will then have to pay for the waiting staff as well as any rentals, if there are any. If there is a way for you to cut down on other irrelevant expenses, then do so.

The equipment is part of your operating costs or expenses that can reduce your income, that is why make sure you would invest in quality equipment that will last for a long time rather than buying cheaper equipment that will not last long, which means additional expenses because you will then have to buy a new one. If you have completed most of the vital equipment, you will be able to qualify for booking larger events.

Here are some of the possible equipment you might need to secure beforehand:

• insulated carriers and the cooking equipment
• method of transportation such as a truck or van
• refrigerator
• food warming equipment

Barbecues could be slow-cooked, roasted, or smoked. But aside from the meat, you will have to deal with the other complements or the traditional accompaniments such as the coleslaw, portobello mushrooms, baking potatoes, corn on the cob, mustard, ketchup, mayonnaise, BBQ sauce, or burger relish.

And aside from the obvious barbecue, you will have to serve other items. Need some ideas? Here they are:

• Hot dog rolls
• Chicken wings and thighs
• Burger garnish such as lettuce, tomato, and red onion
• Cheese Slices
• Mixed Salads
• Meat or Fish Skewers
• Vegetable Skewers

Make sure you will be able invest on quality and necessary products.

Korean BBQ Business Plan

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Sample Restaurant Business Plan Example

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Speed Grill Business Plan Example

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Street BBQ Business Plan Sample

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We hope that with the help of this article, you are able to come up with a business plan for your future or even your current barbecue catering business. If you are interested in other catering business plans, you may also see  Mobile Catering Business Plan Examples and  Food Catering Business Plan Examples to guide and help you get started and inspired with your other business ideas and business ventures.

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Unlimited Korean barbecue: How does it work?

The cook-it-yourself model, an endless supply of sides and long queues help local korean barbecue restaurant chains keep revenues steady.

The current refrain of many Filipino diners when asked about their current food of choice has been Korean barbecue or samgyeopsal, sometimes shortened to just “samgyup.”

Samgyeopsal continues to top lists of local food trends for more than a year already, with value for money being the major reason why diners prefer this style of dining. Second to this is the continuous fascination of Filipinos with all things Korean—not only K-pop , fashion, or skincare but also food, ranging from sweltering hot ramyun to colorful bowls of bibimbap.  

Samgyeopsal actually translates to grilled pork belly. The proper term for Korean barbecue is gogi-gui, which involves cooking meat, usually pork, beef or chicken, on built-in gas or charcoal grills. Meat is usually eaten with grilled onions or garlic and wrapped in lettuce or perilla leaves. Side sauces include ssamjang (soy bean paste and chili gochujang) and gireumjang (sesame oil, salt, and pepper).

“It’s a very simple model to execute,” says Cyrus Cruz , a business strategist and restaurant consultant. “Filipinos’ love for chicken and pork is another reason why Korean barbecue is very popular. Plus, offering it at a reasonably low price and in unlimited portions adds to its overall appeal.”

Best in (Korean) barbecue

One of the pioneers in the local market to maximize this model’s potential is Samgyupsalamat . In 2018 alone, the chain popped up everywhere, expanding to more than 20 company-owned branches around the metro and establishing itself in places no one would expect unlimited Korean barbecue.  

Noticing the increase in popularity of the all-you-can-eat formula , especially abroad, Samgyupsalamat changed its model in 2017 from an a la carte Korean barbecue restaurant to one that offers unlimited meat.

So what exactly is at the core of Samgyupsalamat’s addictiveness? Marketing manager Mika Angela and Bonifacio Global City branch manager Gilbert Mondrial could share different reasons, but one sticks out the most: the quality of the meats.

“I’ve been to other Korean places before, and you can taste the quality of their meat right away. If the customer prefers high-quality meat, they’ll go here,” says Angela.

It also helps that the chain continues to innovate beyond the meat by giving the typical Samgyupsalamat fan reasons to keep coming back—like new products, from cuts of meat to sides, and reliable service.  

Knowing that, you may wonder whether the restaurant can realistically keep going at this rate and survive. It’s not an unreasonable concern, as anything tagged with “unlimited” tends to be tricky in execution and open to abuse. It’s either a brand will eventually take back the unlimited deal, or sometimes it’s the one thing that may sink the brand if left unchecked.  

Cutting costs

It’s worth noting how an all-you-can-eat restaurant works. “Most restaurants target a 28 to 32 percent food cost. Buffets have it slightly higher at 45 percent or sometimes it hits close to 50 percent,” says Cruz. The two most important elements to consider when opening an all-you-can-eat restaurant are the capacity of the dining room and the number of possible seat turnovers per meal. “For example, a table of four in a successful buffet restaurant must turn over at least two times per meal.”  

Buffet restaurants save money from, among other things, not having to hire a full waitstaff when they let customers pick and choose their own food. While Korean barbecue places still need a crew, it does mean that they can make up for it by having fewer cooks.  

In theory, however, all successful smorgasbord businesses operate on one common backbone: Customers can’t—and usually won’t—consume more than they pay for. Studies have shown that buffet guests eat the same amount as they do when they eat at other restaurants, whether a la carte or otherwise. The average daily intake per meal does not go over one kilo, even if that quantity is distributed among three to five plates at buffets.  

The two most important elements to consider when opening an all-you-can-eat restaurant are the capacity of the dining room and the number of possible seat turnovers per meal.

For Korean barbecue restaurants, this works on a per-table basis. When a table of four pays around P450 per person for a session of unlimited barbecue, the actual amount of food consumed collectively is still much less than actual food costs. Charging for leftovers is another strategy to keep costs low. This means tables take the initiative to avoid food waste out of fear of paying more. Consider also how ordering ingredients, especially meats, in bulk will help defray costs. An even more ideal model is if the enterprise is directly connected to a farm or piggery.  

On top of that, tables will also be paying extra for other menu items, where restaurants can earn more profit, like a pitcher of iced tea or other add-ons—servings that would also fill up a customer easily and stop them from too much meat.  

Low cost, high value

A typical main source of revenue for buffets is carbohydrates. “Rice, bread, pizza, and pasta,” says Cruz. “Whatever occupies the belly for the least amount of costs is always ideal.”

For unlimited Korean barbecue restaurants, what helps keep the revenue   in check is the banchan or side dishes that accompany the grilled meats. This may include kimchi , sautéed greens, pickled vegetables , blanched sprouts, sweetened dilis, and rice—all low in cost yet can easily take up stomach space. The aim is to fill up a customer as quickly and as cheaply as possible, without compromising on quality, of course.  

Other restaurants even offer unlimited spicy tofu soup, potato salad, roasted sweet potatoes, steamed egg, and DIY bibimbap to rectify the high cost of meats. Sometimes these items aren’t even Korean in origin. “I don’t think the Korean authenticity plays a vital role at all,” says Cruz. “Yes, by way of cooking a la table top makes it Korean. But that’s about it.” It works well for the restaurant just as much as for the customer who is looking for variety.

The queue helps in marketing the mere idea of eating as much as you can, and eating it for as long as you can. Undeniable is the Filipino trait of lining up wherever there’s a line, which is a major triumph for the business. The lines also defray costs since customers will be compelled to eat more starch and banchan, which are usually served first on the table before the meats.

Menu engineering is crucial. “A proper mix of high-cost items as well as low-cost, high-value offerings should come into play,” says Cruz. “For example, introducing all-you-can-drink in the product mix is one low-cost, high-value option. Bottomless Pale Pilsen is relatively low cost but has a perception of high value to guests. How much real estate it occupies in the belly is good for the business.”  

Aim for volume

There’s no denying that all-you-can-eat restaurants require a lot of food to operate. That means they will spend a lot more on the food they are foreseeing people will order, and the only way they can turn a profit is when they get a lot of customers coming in.  

“The only way for you to make money at this level of cost is through constant volume,” says Cruz. Fortunately, Samgyupsalamat knows exactly how to keep a steady stream of diners. That’s where the long lines come into play.

The queue helps in marketing the mere idea of eating as much as you can, and eating it for as long as you can. Undeniable is the Filipino trait of lining up wherever there’s a line, which is a major triumph for the business. The lines also defray costs since customers will be compelled to eat more starch and banchan, which are usually served   first on the table before the meats.

The experience and the food, once they’ve managed to get in, leave a positive impact on the customer, which then leads to them coming back to the restaurant in the future. Not to mention the word of mouth that spreads, netting exponential growth for the whole chain.   These efforts should lead to volume.

“If you have a 100-seater restaurant, that’s open for lunch and dinner, it’s best to aim for 400 customers a day,” says Cruz. “If you don’t meet those numbers, you will lose money.”  

“If you have a 100-seater restaurant, that’s open for lunch and dinner, it’s best to aim for 400 customers a day,” says Cruz. “If you don’t meet those numbers, you will lose money.”

The front of house has an essential role in this system. “Each seat should be treated like a hotel room,” adds Cruz. “The term ‘occupancy’ is used. This means that if you have a table for four, it’s best to fill that up with four customers and mark the table as 100 percent occupied.” If only three customers are given a table for four, that’s immediately just 75 percent occupied. If this is done often and at multiple tables, it adds up and eats up potential sales.  

The power of unlimited continues to sustain and contribute to the demand for the   business model. “People just love unlimited,” says Mondrial of what he observes from their customers. “That’s what they want—to have unlimited because a la carte was more expensive [for the servings they were getting]. A la carte was really just different from unlimited—from the price to the amount of grams in the servings.”  

Mondrial adds that it’s also a matter of customer service and keeping them happy with more than just the food. “Our staff is good and moves fast. When our guests stand up and leave, we replace them with new customers easily. We even see some customers eat here every day.”  

So with Korean barbecue restaurants having something much bigger than a mere moment, it’s safe to assume that it’ll be here for a while. Other restaurants could pull off what Samgyupsalamat does, in theory, but they would have to take some of the risks the chain does, such as no time limits and better quality meats.  

Even with overwhelming hours-long lines and almost mob-like demand from groups of people who want to have as much barbecued meat as they can—consider these ideal for the business—many will still choose K-BBQ when you ask them where they want to eat.

Originally published in F&B Report Vol. 16 No. 1

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BBQ Restaurant Business Plan Example

Published Feb.13, 2018

Updated Apr.19, 2024

By: Brandi Marcene

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Table of Content

Do you want to start bbq restaurant business?

Do you want to start a BBQ business ? Well, this business can be immensely profitable provided that you make delicious BBQs and market your business successfully. BBQs are loved by millions of people in the United States so the market for this business has undoubtedly a lot of potential. Secondly, this business can be started with any extent of investment. You can even start a small setup and expand it later or if you have sufficient savings you can start a high-class restaurant. In both cases, you have to make a comprehensive plan covering all aspects of your business. You have to plan everything including the tiniest details to make this business successful. So, before you move on to start this venture, develop a detailed business plan for it. The business plan will not only help you in startup but it will also help you in taking important decisions for your business over the next years. In case you don’t know how to write a good business plan, we are providing a detailed business plan of a startup ‘Jim’s BBQ’ to help you avoid the trouble of making a plan yourself.

Executive Summary

2.1 the business.

Jim’s Stop will be a licensed and ensured BBQ restaurant located in Tribeca, a neighborhood in the Manhattan borough of the New York City. We will be strategically located in the most suitable place to start a BBQ business . The business will be solely owned and operated by Jim Pert who is a famous American Chef and has been working at executive positions in various fast food restaurants for the last 20 years.

2.2 Management

Jim’s BBQ will be managed by Jim himself and he will be assisted by his younger brother Nick who holds a degree in finance from Harvard University. Initially, Jim will hire a small team comprising of chefs, waiters, assistants, cleaners and drivers for the startup. To ensure the best quality service, all employees will be selected through vigorous testing and will be trained for a month before starting their jobs.

2.3 Customers

Our customers will primarily be the residents living in the Tribeca neighborhood and people working in the commercial and businesses center of the city. We will offer BBQ meat by pound, sandwiches, desserts, sides and drinks to our customers. We will provide dine in, takeaway as well as free home delivery services to our esteemed customers. The community living nearby is very diverse and comprises of teens and adults, single as well as married people, most of which love fast foods. There are also a number of commercial and business centers in the vicinity of our restaurant so we can easily attract the employees working in them.

2.4 Target of the Company

Our main goal is to provide healthy, delicious as well as economical BBQs to our customers. Our primary target is to become the best BBQ restaurant in the New York City within next 5 years of our launch and to recover the initial investment within next 2 years of launch. Our secondary target is to achieve the net profit margin of $10k per month by the end of the first year, $15k per month by the end of the second year, and $25k per month by the end of the third year.

Company Summary

3.1 company owner.

Jim is a famous American Chef and has been working at executive positions in various fast food restaurants for the last 20 years. He is famous for creating unique and juicy BBQs which are loved by all and sundry.

3.2 Why the Business is being started

The main motive behind Jim starting a barbecue business is his intense passion about BBQs. Jim is known for making unique BBQs by combining recipes from various localities and his unique mixed recipes are the reason behind his fame. By starting this venture, he aims to give everyone a taste of his unique BBQs.

3.3 How the Business will be started

Jims’s BBQ will be launched in the Tribeca neighborhood of Manhattan. A 250-square-feet building which was previously being used as a breakfast restaurant has been acquired on lease. Since the building was previously a restaurant, adequate seating arrangements are already present. The company will only acquire 4 grills, 4 smokers, 2 stoves and 2 full-size commercial refrigerators in addition to the usual inventory for a restaurant. The company’s financial experts have forecasted following costs for expenses, assets, investment, and a bank loan for business .

The detailed start-up requirements, start-up funding, start-up expenses, total assets, total funding required, total liabilities, total planned investment, total capital and liabilities as forecasted by company’s analysts, is given below:

Services for customers

It is wiser to plan your services or menu before you think about how to start a BBQ business. You can only plan subsequent things after you know what you will be providing to your customers. Jim’s BBQ will offer following delicious meals to its esteemed customers:

• Meat by pound: Chopped beef brisket, pork spare ribs, turkey breast, giant beef rib, sausages
• Sandwiches: Chopped beef brisket, pork spare ribs, turkey breast, giant beef rib
• Sides: Potato salad, slaw, pinto beans
• Deserts: Pecan, lemon chess, bourbon banana, key lime
• Drinks: Bottled water, sodas, juices, iced tea
• Beers & Wines: Mimosa, blue owl, hops & grain

Our customers can dine in, takeaway or even get free delivery on their doorstep.

Marketing Analysis of bbq restaurant business

The most important component of an effective BBQ business plan is its accurate marketing analysis that’s why Jim acquired the services of marketing experts to help him through this phase. It is only after this stage that good business plan for a restaurant could have been developed. After identifying the local market trends in Manhattan, the marketing experts and analysts also helped him to select the best site to start a barbecue business . The success or failure of a startup totally depends upon its marketing strategy which can only be developed on the basis of accurate marketing analysis. There are four main steps to carry out an accurate marketing analysis of a BBQ business which are to identify the current market trends of BBQ restaurants in Manhattan, identify your target audience and potential customers, set out the business targets to achieve, and finally set the prices of the menu. Marketing analysis is a must-do thing before you even think how to open a BBQ restaurant . It must be considered before developing the BBQ restaurant business plan template .

5.1 Marketing Segmentation

As for a general trend, the market demand for BBQ businesses is on the rise. BBQ is one of the most popular American fast foods that’s why the number of BBQ restaurants has been increasing during the last few years. According to a recent report, there has been a staggering 21% increase in the restaurants offering BBQs in the Manhattan just in the last 4 years. As of now, there are thousands of established restaurants which provide high quality and delicious BBQ meals. This increase is credited to the fact that American citizens love BBQs and the second reason is that starting a BBQ restaurant has become very easy. In fact, the small BBQ setups and BBQ stands are selling more BBQs as compared to the established high-class residents. It is due to their greater accessibility and comparatively lower rates. Nevertheless, this industry has a lot of potential and a BBQ business, regardless of its magnitude, can yield immense profit provided that you successfully plan it and target your customers.

5.2 Marketing Segmentation

Our target market is the community living nearby at the 10 minutes’ drive from our restaurant. The community consists of all types of people from varying backgrounds. As per the financial position, nearly half of the community has a monthly income ranging from $40k to $50k while nearly 10% people have incomes even around $100,000. There are also a lot of working-class people who are extremely tight up with their busy routines and prefer to grab a bite of delicious BBQs while on their way home. Our marketing experts have identified following type of target audience which can become the potential customers of our restaurant.

The detailed marketing segmentation comprising of the company’s target audience is as follows:

5.2.1 Working Community:

The first category includes the workers and employees who work in the businesses or offices located in the vicinity of our restaurant. Most of these workers live singly and depends on restaurants like us for their daily food needs. Secondly, many working-class people have a tight routine and they prefer to eat something as fast as they can without compromising on their busy schedule. That’s why this group will become the biggest consumer of our services. This customer group will drive the most number of sales so our marketing strategy will be specifically built to attract this group towards us.

5.2.2 Residential Community:

The second group of our target customers will be the community residing in the vicinity of our restaurant. BBQ is one of the favorite foods of American teens so we hope to have a lot of sales due to them. Not only teens, adults and middle-aged people also love BBQ. To attract this target group towards us, we will also offer various promotional packages.

5.2.3 Passers-by:

The third category includes those people who do not live or work near our restaurant but have come to the area for any business purpose or commercial activity. We also hope to attract these passers-by with our economical and delicious BBQ. The detailed market analysis of our potential customers is given in the following table:

5.3 Business Target

Our business targets are as follows:

• To become the best BBQ restaurant in Manhattan within next 5 years of our launch
• To recover the initial investment in the form of earned profits within next 2 years of launch
• To achieve the net profit margin of $10k per month by the end of the first year, $15k per month by the end of the second year, and $25k per month by the end of the third year

5.4 Product Pricing

Product pricing is one of the most important factors in deciding the sales and marketing strategy. Selecting the price for products is a difficult task because startups have to attract customers while yield profit at the same time. These two things cannot be achieved at the same time and the only way out is to select a compromised trade-off or balance between the two. After considering the market demands, we have priced all our products in the similar ranges as of our competitors. Our menu is priced as follows:

• Meat by pound: $16.99 per pound
• Sandwiches: $6.99 per single meat and $9.99 per double meat sandwich
• Sides: $1.99 per single serving, $4.99 per medium serving and $8.99 per large serving
• Deserts: $2.99 per single serving, $5.99 per medium serving and $9.99 per large serving
• Drinks: $1.99 per serving
• Beers & Wines: $3.99 per serving

Sales strategy is also an important component of a BBQ restaurant business plan and hence it must be developed with great care and attention must be paid to every detail.

6.1 Competitive Analysis:

We have a really tough competition because BBQs restaurants are nearly everywhere in Manhattan but none of our competitors is offering as much high quality and delicious BBQs as ours. This is our main competitive advantage over other established businesses. Jim is known for making unique BBQs by combining recipes from various localities and his unique mixed recipes will give us an unparalleled edge over other BBQ restaurants.

6.2 Sales Strategy

After carrying out a detailed analysis, our experts came up with the following brilliant ideas to advertise and sell ourselves.

• We will ensure at least a 20% increase in website traffic each month and will ensure at least an 80% conversion rate, i.e. to turn 80% of our website visitors into our customers.
• We will get featured in the local news or on a certain website by a popular blogger to increase our brand awareness in people.
• We will advertise our restaurant in food magazines, newspapers, TV stations, and social media.
• We will offer a 20% discount on all meals for the first three months of our launch.

6.3 Sales Monthly:

Our monthly sales, as forecasted by the company’s financial experts, are as follows:

6.4 Sales Yearly:

Our yearly sales, as forecasted by the company’s financial experts, are as follows:

6.5 Sales Forecast

Considering the quality of our food and our exceptional marketing strategy, our sales pattern is expected to increase with years. By analyzing our market segmentation strategy, our experts have forecasted the following sales on a yearly basis which are summarized in the column charts.

The detailed information about sales forecast, total unit sales, total sales is given in the following table:

Personnel plan

The success of a company heavily depends on its staff, the number and type of which should be determined in the initial stages. That’s why a detailed personnel plan is needed before starting a BBQ business . The personnel plan of Jim’s BBQ is as follows:

7.1 Company Staff

Jim will act as the Head Chef of the restaurant. The company will initially hire following people:

• 1 Manager to manage the overall operations of the restaurant
• 1 Cashier to receive cash from the people
• 2 Accountants to maintain financial records
• 4 Sales Executives responsible for marketing and advertising the restaurant
• 15 Chefs for preparing meals
• 10 Waiters to serve the customers
• 8 Cleaners to clean dishes and other facilities at the restaurant
• 7 Delivery Drivers to deliver BBQs to the local residents

7.2 Average Salary of Employees

The following table shows the forecasted data about employees and their salaries for next three years.

Financial Plan

The final thing to do before you think about how to start a barbecue business is to develop a comprehensive financial plan which will cover the detailed costs of startup.

8.1 Important Assumptions

The company’s financial projections are forecasted on the basis of following assumptions.

8.2 Brake-even Analysis

The following graph shows the company’s Brake-even Analysis.

The following table shows the company’s Brake-even Analysis.

8.3 Projected Profit and Loss

The following charts show the company’s expected Profit and Loss situation on the monthly and yearly basis.

8.3.1 Profit Monthly

8.3.2 Profit Yearly

8.3.3 Gross Margin Monthly

8.3.4 Gross Margin Yearly

The following table shows detailed information about profit and loss, and total cost of sales.

8.4 Projected Cash Flow

The following column diagram shows the projected cash flow.

The following table shows detailed data about pro forma cash flow, subtotal cash from operations, subtotal cash received, sub-total spent on operations, subtotal cash spent.

8.5 Projected Balance Sheet

The following projected balance sheet shows data about total current assets, total long-term assets, total assets, subtotal current liabilities, total liabilities, total capital, total liabilities and capital.

8.6 Business Ratios

The following table shows data about business ratios, ratio analysis, total assets, net worth.

Download BBQ Restaurant Business Plan Sample in pdf

OGScapital staff also specialize in compiling such as business plan for food delivery service , business plan for food industry , Indian restaurant food business plan , restaurant business plan templates , business plan for a fine dining restaurant , seafood business plan and etc.

OGSCapital’s team has assisted thousands of entrepreneurs with top-rate business plan development, consultancy and analysis. They’ve helped thousands of SME owners secure more than $1.5 billion in funding, and they can do the same for you.

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3 Pass our Interviews

Franchisee-Franchisor fit is important to us, as we take our long-term partnerships very seriously. We will have a series of screening interviews that qualify Franchisees to own and operate Franchised BBQ Bob stores. We're looking for partners with strong entrepreneurial spirit and solid growth plans. Preferred Applicants are those who are ready and able to start and operate multi-unit locations , with liquid capital of at least Php 1.2M (2 stores) .

4 Become a Franchisee

Welcome to the BBQ Bob Franchisee Family! We are ready to support you through the journey of starting your own business – bolstered by our franchise systems that have been developed over 35 years.

Have we gotten you all fired up to franchise ? Give us a call!

Interested  schedule a free bbq bob franchise presentation with us.

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Korean BBQ Restaurant Business Plan and SWOT Analysis

Korean BBQ Restaurant Business Plan, Marketing Plan, How To Guide, and Funding Directory

The Korean BBQ Restaurant Business Plan and Business Development toolkit features 18 different documents that you can use for capital raising or general business planning purposes. Our product line also features comprehensive information regarding to how to start a Korean BBQ Restaurant business. All business planning packages come with easy-to-use instructions so that you can reduce the time needed to create a professional business plan and presentation.

Your Business Planning Package will be immediately emailed to you after you make your purchase.

Product Specifications (please see images below):

• Bank/Investor Ready!
• Complete Industry Research
• 3 Year Excel Financial Model
• Business Plan (26 to 30 pages)
• Loan Amortization and ROI Tools
• Three SWOT Analysis Templates
• Easy to Use Instructions
• All Documents Delivered in Word, Excel, and PDF Format
• Meets SBA Requirements

Korean BBQ restaurants have become very popular over the past 20 years. The arrangement of the table where meat and other food items are served on an in-table cooking skillet has become a very popular cuisine. These businesses can be very commonly found in major metropolitan areas as well as most suburban markets. The uniqueness of this cuisine allows these businesses to remain competitive in smaller markets given that there are only usually a handful of Korean BBQ restaurants in any given local market. The startup costs associated with this type of business typically runs anywhere from $100,000 to $200,000 depending on the location, whether a liquor license is going to be acquired, and the underlying rental expense of the property. These businesses typically enjoy high gross margins with most food sales producing 75% contribution margins. Sales of alcohol and beverages also produce very high gross margins for the business. In fact, many restaurants primarily have their alcohol sales as one of their major drivers of profit.

Given that this is a restaurant business, almost all financial institutions are willing to provide a business loan or line of credit secured against the tangible furniture, fixtures, and equipment that is used in conjunction with this business. Of course, a Korean BBQ restaurant business plan is going to be required. This business plan should feature a three-year profit and loss statement, cash analysis, balance sheet, breakeven analysis, and business ratios page. For the industry research portion of the business plan, there are more than 750,000 different eateries within the United States and each year these businesses generate in excess of $715 billion revenue. The industry employs 14 million people.

The business plan should also feature a full-scale demographic analysis that outlines the target market including statistics that discuss median household income, median family income, percentage of people at eat out at least once a week, and the distance that people are going to travel to come to the Korean BBQ restaurant. A full-scale competitive analysis should be included as well in order to ensure that the business is not opening in a market where there are a number of other similarly style eateries. This competitive analysis should discuss not only similar businesses, but all restaurants within the area. As it relates to the financing section of the business plan, an expansive list showcasing all the equipment and inventories that will be acquired with borrowed funds – or from this from an investor – should be included within the business plan as well.

A Korean BBQ restaurant SWOT analysis should be produced as well. As it relates to strengths, these businesses typically enjoy very little competition within their markets while having very high gross margins. These businesses typically are able to have a very high inventory turnover as it relates to their food products.

For weaknesses, as with any type of restaurant business there is typically very high operating costs. Additionally, seafood handling procedures need to be implemented in each aspect of the company’s operations.

For opportunities, these businesses can readily expand by simply establishing additional Korean BBQ restaurant locations outside of the initial target market. Additionally, some of these businesses actually engage in a moderate level of catering as it relates to specialty Korean food.

For threats, the biggest threat faced by these businesses is the ongoing risk of an economic recession which would impact the customer’s ability to afford eating out at a restaurant.

A Korean BBQ restaurant marketing plan should also be developed in order to ensure that the business can be very quickly be found at the onset of operations. Foremost, prior to the launch of operations many restaurant owners will seek to develop ongoing relationships with area food critics and food journals that these businesses will come to the location and try to cuisine. A strong review and a food journal can be an invaluable source of business especially for new restaurant. Many restaurants also maintain pages unpopular platforms like Yelp  and TripAdvisor in order to ensure that people can read reviews from prior customers experiences. By maintaining strong reviews on these websites, many people feel more comfortable coming to location to try the Korean BBQ cuisine.

A standalone website is also very important given the fact that people are going to want to be able to very quickly find the business on the Internet. This website should be mobile friendly and listed among all major search engines. In addition to the company standalone website, and expansive presence on social media is absolutely necessary for any new restaurant. This is especially true among users of FaceBook given that these users can leave positive reviews when they have experienced the restaurants cuisine. 

Korean BBQ cuisine is continuing to grow in popularity within the United States. As more and more people from Korea have immigrated to the United States, the number of locations has increased substantially in people are far more familiar with this cuisine than they were 20 or 30 years ago. These businesses can be highly lucrative for a restaurant owner to understand how to properly manage all the underlying inventory costs.

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Philippines says it won't start a war, after clash with Chinese Coast Guard

President Marcos told Filipino forces the country would settle issues peacefully

MANILA (AP) --The president of the Philippines said Sunday his country would not yield to "any foreign power" after Chinese forces injured Filipino navy personnel and damaged at least two military boats with machetes, axes and hammers in a clash in the disputed South China Sea, but added the Philippines would never instigate a war.

President Ferdinand Marcos Jr. flew with his top generals and defense chief to the western island province of Palawan, which faces the South China Sea, to meet and award medals to navy personnel who came under assault by the Chinese coast guard Monday as they attempted to deliver food and other supplies to an outpost on the hotly contested Second Thomas Shoal.

Videos and pictures of the chaotic faceoff made public by the military showed Chinese coast guard personnel hitting a Philippine navy boat with a wooden bar and seizing a bag while blaring sirens and using blinding strobe lights. The Chinese government said that its coast guard had to take action after Filipino forces defied warnings not to stray into what China calls its own offshore territory, a claim long rejected by rival claimant governments and international arbitrators.

The violent confrontation sparked condemnation and alarm from the U.S., the European Union, Japan, Australia and other Western and Asian nations, while China and the Philippines blamed each other for instigating it. Marcos's key advisers said Friday that his administration has no plan to invoke the country's mutual defense treaty with the United States.

"We are not in the business to instigate wars," Marcos told Filipino forces. "In defending the nation, we stay true to our Filipino nature that we would like to settle all these issues peacefully."

In Monday's faceoff at the shoal, Marcos said "we made a conscious and deliberate choice to remain in the path of peace." The Filipino navy special operations group personnel who came under attack used only their bare hands to push back the Chinese, some of whom pointed knives at them, said Philippine military chief Gen. Romeo Brawner Jr.

"We stand firm. Our calm and peaceful disposition should not be mistaken for acquiescence," Marcos said. "History itself can tell that we have never, never in the history of the Philippines yielded to any foreign power."

Chinese officials in Manila and Beijing did not immediately comment on Marcos's remarks.

Marcos praised about 80 officers and personnel involved in Monday's supply mission, including one who lost his right thumb during the high seas confrontation, saying they "exercised the greatest restraint amidst intense provocation." He issued an appeal: "Continue to fulfill your duty of defending the nation with integrity and respect as you have done so far."

The territorial disputes, which involve China, the Philippines, Vietnam, Malaysia, Brunei and Taiwan, have long been seen as a flashpoint that could pit the U.S. against China if high seas confrontations escalate into armed conflict. Washington has repeatedly warned that it is obligated to defend the Philippines, its oldest treaty ally in Asia, if Filipino forces are attacked, including in the South China Sea.

Indonesian forces have also opened fire on Chinese fishing boats in past confrontations in waters off the Natuna islands on the fringes of the South China Sea.

New U.S. Okinawa unit to counter 'China aggression': Marine chief

Philippines accuses china of 'piracy' in south china sea, u.s. condemns 'escalatory and irresponsible' china actions in south china sea, china's new maritime rule to take effect; filipinos at risk, experts say, latest on south china sea, south china sea situation deeply concerning, u.s. east asia envoy says, philippines wants china economic ties despite tensions: top official, china says japan has 'no right to intervene' in sea dispute with philippines, sponsored content, about sponsored content this content was commissioned by nikkei's global business bureau..

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Change of plan: Chinese hot pot restaurant set for former home of Smokestack BBQ

WORCESTER — The former site of Canal District restaurant Smokestack Urban Barbecue has been sold to the owners of Chinese hot pot restaurants in Providence and Brookline.

The former Smokestack building at 139 Green St. was previously planned to be the site of a 375-unit apartment project that was part of the redevelopment of the property around the former Table Talk Pies factory at 120 Washington St.

According to records with the Worcester District Registry of Deeds, the deed transferring the property to the operators of LaMei Hot Pot was signed May 28 and recorded June 13. The LaMei owners purchased the property for $680,000.

The Smokestack property's previous owner was a business entity managed by restaurant owners Richard Romaine and Peter Rano.

The business entity that acquired 139 Green St. is called LaMeiMa LLC. It was incorporated in Brookline, according to state records. Dong Pan and Junhua Liu are listed as managers.

Mark Johns and Drew Higgins of the Worcester-based real estate firm Kelleher & Sadowsky Associates Inc. represented the buyers and sellers.

Johns said the new owners will remodel and retrofit the location for a Chinese hot pot restaurant.

LaMei Hot Pot has two locations, one in Providence and one in Brookline. The first location, in Providence, opened in 2016 .

In a Chinese hot pot restaurant, dining tables are equipped with a heat source for pots of broth, which are used to cook raw meat and other foods on the table.

Johns said the new owners are already coming up with plans for the site, including acquiring a liquor license, and may be able to occupy the space this fall.

Chuan Shabu, at 301 Park Ave. in Worcester, also features hot pot.

North Carolina-based Quarterra Multifamily Communities had previously submitted a site plan to the city to convert the former Smokestack property into 375 apartments. In the application, the project was noted as "Phase III" of the redevelopment of the property around the former Table Talk Pies factory.

Developers Boston Capital Development are  building a multistory apartment complex  at the former Table Talk Pies site, which is "Phase I" of the plan.

Plans for the Smokestack property included an eight-story mixed-use apartment complex, approximately 22,000 square feet of ground-floor retail or restaurant space and a seven-story shared parking garage with approximately 560 spaces.

Johns said associated costs and other variables impacted the housing project, leading to the previous transaction agreement being in place for a significant amount of time.

"We decided to go another route and identified these buyers to take over," Johns said.

Earlier this year, a law firm representing Boston Capital informed the city that the project was facing financing issues and was in search of a new developer.

In February, the city Planning Board granted a one-year extension of the project's preliminary site plan to Feb. 1, 2025. The extension allowed the project to keep current zoning in place.

Smokestack closed in November 2022 , one of a string of Canal District businesses that shut down in late 2022. At the time, Romaine  said  there had been a decline in business in the area.

Romaine is a co-owner of 'Olo Pizza at 40 Millbrook St. and Romaine's Wood Grill and Bar in Northborough. The Smokestack Urban Barbecue name lives on as a trailer that operates at the site of Romaine's from Thursday through Sunday.

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