restaurant business plan in philippines

How to Promote Your Philippine Business Offline Effectively

Disadvantages of operating a food cart business, understanding 13th month pay in the philippines, milk tea business for philippine market.

Pinoy Negosyo

Helping Businesses Succeed in the Philippines

Guide to Ginger Production: Cultivation, Uses, and Economic Importance

Top Companies in the Philippines in 2022

Carinderia business plan (with pdf).

• Food & Beverage

A carinderia business may be attractive and seemingly easy to set up: have a stall near your house, few tables and chairs, adequate cooking equipment and utensils and a good cook might be all you need to get started. But it’s actually a tough business to manage with low margins and factors that are hard to control. That is why, just like in any other business venture, careful planning and execution is key to getting the carinderia business off the ground and get started. A misaligned priority or missing out on a key component of the business could easily shut it down. So we came up with this basic business plan for those interested but unsure if carinderia business is the way to go. Just because you like the business does not always mean it’s meant for you. Thorough research and sufficient business support are needed.

Table of Contents

Market research

Was the idea of establishing your business borne out of your passion to cook? Was it because a vacant stall in the public market seems suitable to set up your carinderia? Or was it because you hear so many people complain about not having enough meal choices in your neighborhood? If you tick any of the above boxes, you’ve got the potential to get started but not enough to steamroll with the carinderia bandwagon.

• Which segments do they belong to (low-wage workers, office workers, housewives, students, drivers, seasonal workers)?
• What is their corresponding buying power?
• Do they tend to be loyal at a specific eatery or can easily be swayed of their choices depending on available food, season, weather, etc?
• Are they encouraged to eat out or can easily switch back to prepared meals if provided with the opportunity?

Existing carinderias in the neighborhood . Identify them and ask yourself and others about them:

• Do they serve a good variety of food for customers ?
• Do they operate 24/7 or only during lunch/dinner or a certain times of the day?
• Do they operate as a legitimate business or behave like an extended table serving home-cooked meals?
• Do they source their materials from sustainable
• Do you or others have a good impression of them in terms of sanitation, food taste, price point, general ambiance, and customer service?
• Do they have generally favorable sentiment from customers?
• What are their advantages and disadvantages?

Urban planning and development. Think about what the neighborhood would look like in the next five to ten years.

• Are there proposed landmark buildings, infrastructure projects, new business establishments, or public projects forthcoming?
• Are there new schools, residential buildings, hospitals, or transport rerouting planned?

Available resources. This is key to sustaining the needs of your carinderia business.

• Are suppliers available nearby and accessible without investing a significant amount of money or time? They include meat, poultry, vegetable, seafood, or fruit dealers.
• Are there cheaper alternatives you can explore such as wholesalers who can give you better deals and stronger business relationships?
• Is it easy to find workers like waiters, dishwashers, cooks, assistants, cleaners, and cashiers who can augment the needs of a growing business?
• Is the power supply stable and does not require you to procure generators in case of a power failure?
• Is the water supply stable and does not require interruptions?
• Do you have existing materials and equipment such as fridges, freezers , or gas stoves that can be used and reduce initial spending to set up the carinderia business?
• Is there an ample disposal area to discard material waste?

Financial ability and literacy.  This is what everyone wants to discuss when planning for the business so this must be very important.

• Will you use your personal savings to invest in the business?
• Do you need to borrow money to finance the business?
• Do you have a credit line to use as a lifeline in procuring necessary materials?
• Do you or a partner have a background in accounting and basic concepts of cash flow?
• Are you familiar with the business licensing, taxes, wages, and benefits that go with the carinderia business?

Hopefully, the list provides a sufficient understanding of how suitable you are to pursue the business. This research is helpful not only for the business but also to prequalify you as a player in the business. Without due diligence and enough market know-how, challenges that would have been anticipated in this initial research stage could emerge down the road and it’s more difficult to back down and make hard choices.

Capital money

Some sources say us included, that a P15,000 investment will be enough to start the business, maybe as a food delivery business instead of a full-fledged carinderia entity. With limited capital money to buy bulk inventory of ingredients, food will be cooked in smaller portions, and orders are delivered to homes instead of accepting dine-in customers. But even before operations can begin, administrative expenses should be considered: barangay permits, rental fees, and so on. Profits will be minimal at around 5% depending on how you source your ingredients or save on costs (more on this later below). Breaking even will depend on your setup. If you are mostly utilizing your own resources such as vacant space in the backyard instead of renting a space in the market or family members helping out instead of hiring an extra hand, a significant amount of your capital expenses can be used for production. This counts utensils, cooking equipment, meat and seafood produce, vegetables, and condiments. Spending your capital money on a formal venue like a market stall may be more expensive but it also signifies your long-term commitment to the business. When the business falters when you find out your backyard does not have enough foot traffic, it’s easy to fold because you are less dependent on external factors. Hiring an experienced cook will help guarantee food quality especially if family members are less skilled or less committed to working for free for the family business. So it doesn’t mean that if you’re investing less in setting up your eatery business, you’ll more likely to succeed. Likewise, if you borrow a huge amount and are heavily invested in a proper venue, you’ll be less likely to prosper.

Carinderia design

The design of your eatery business will ideally evoke the character of your business: friendly and inviting, a place to relieve the cravings of a hungry stomach, and doubles as a place of socialization. Of course, we all imagine great designs as below with fancy design and bright, airy atmosphere. But we also think of practicality and associated costs. We ask ourselves:

• Do our customers stay long enough to marvel at the interiors or do we simply want them to spend half an hour so more customers can come in and eat?
• Do we wish to establish our presence as the talk of the town and generate word of mouth or even get featured in local magazines or TV shows?
• Do we have enough resources to execute our design plan? Money to pay a good interior designer. Materials to put brilliant design ideas into life.
• Are our ideal designs applicable to the neighborhood we wish to operate in terms of practicality such as comfort, ease of access, and efficiency in managing incoming and outgoing customers?

Nonetheless, let’s explore some inspiration designs for small food kiosks that can be applied to your carinderia.

Manpower resources

Managing a carinderia business can range from an all-around cook/dishwasher/accountant/procurement officer to a full team of specialized roles. Depending on the scale of operation and number of customers that can be accommodated at any given time, here are some of those specialty roles: Cook – the heart and soul of the carinderia business. He or she conceptualize which types of food appear on the menu, handpicks the ingredients, slices them accordingly, and does magical things in the kitchen. Whether honed by skills passed on in the family or acquired in a culinary school, the cook’s masterpiece will be significant in customer loyalty and the carinderia’s reputation. Manager – often the owner of the carinderia business, he or she oversees the overall operation of the business. From ushering in customers inside to ensure a steady supply of food choices in the tray, he/she attempts to troubleshoot problems and achieve harmony in the operation. The manager can also dabble into cleaning up tables, assisting the cashier, verifying supplier deliveries, and makes quick resolutions on issues that may arise. Cleaner – this person ensures that the sanitation of the carinderia is in top shape. The cleaner makes quick work of tables and prepares them for the next customer. He or she ensures that leftover soft drinks, plates, and discarded food are away from the eyes of the public as soon as possible and makes prompt disposal of garbage. After operating hours, he or she makes a thorough cleaning of the carinderia: floors, tables and chairs, food shelves, kitchen and cooking area, and lastly, the toilet. Dishwasher – this role extends beyond cleaning dishes and other tableware, glasses, and cooking utensils during business hours. After hours, the role of the dishwasher will transform to that of the cleaner. This separate role manifests the importance of making the tableware clean; a singular presence of blemish can tarnish the reputation of the carinderia. This is especially crucial if the eatery relies on handwashing and without the help of a dishwashing machine. Cashier/Accountant – this person takes charge of the finances of the business. He or she collects customer bill payment, looks at the inventory of materials, analyze which menu items are profitable or loss-making, makes suggestions on the menu from a profit perspective. He or she also looks after the cash flow management and makes tight monitoring of expenses (LPG supply, electricity/water bills, supplier invoices, salary/payroll, and taxes and permits ) against income. Utility person – this person does everything not defined from the above list. This role can assist the above jobs or tasks that are not anticipated in the operation. He or she helps arrange the delivery of meat/veggies of suppliers, replaces broken bulbs or faucets, orders extra rice from other restaurants or condiments from the supermarket if supply is short, or keeps an eye on customers who try to steal items like cutlery.

Keeping carinderia operation costs low

In a business known for razor-thin margins, keeping operational costs low is key. There are expenses that you cannot avoid (permits, raw materials, equipment, and labor), but you can keep them low without resorting to unlawful practices to get the bottom line.

• Location. Rental costs cover a significant amount in a daily expense, so if you can set up in a space you own, that saves up a lot of money. It can be a small space at the beginning, as you start to attract loyal customers and build your carinderia’s brand. You can later move to a more prominent location and expect your loyal customers to follow.
• Labor. Employing family members can help mitigate labor costs, but it’s also important to realize that even if they are not working for free, and must be compensated in some shape or form. Their presence helps minimize expenses that would otherwise go to a skilled and experienced worker, but their lack of know-how can also be detrimental to the carinderia operation. If they lack exposure to the job, family members can fill roles (dishwashing, cleaning) that are not specialized (cooking, accounting).
• Materials. Will you require high-end meat cuts to achieve premium taste or do lower-grade meats still do the job? Will you use ceramic which is more stylish and food safe or plastic plates that are less risky to damage or breakage?
• Buy equipment at second-hand shops, shops winding down, or nearby auction events. This includes fridges, cooking utensils, tables, and chairs. Buying brand-new ones minimize the risk of breakdown, but if you know how to examine the quality of say, a freezer or the safety of a gas stove offered at a second-hand shop, you can save lots of capital money.
• Rent items you don’t need to buy outright. Tables and chairs are classic examples. Once you’ve grown the business, you can replace these with more appropriate dining furniture.
• No freeloaders. Except for family members, do not allow anyone else to dine at the carinderia without paying. You are running a business and not a charity so your decision must be respected.
• Marketing the business. Will you advertise in your local newspaper or promote it on Google My Business? Are you investing in great-tasting food and planning to make each customer the salesperson in a word of mouth advertising? Are you willing to offer discounts to customers for an honest positive review online? Or do you wish to get the attention of influencers promoting your carinderia in their Instagram feed or YouTube channel? There are certainly ways to promote your carinderia without spending top money on traditional advertising media.

Commitment to growth

Starting your carinderia business is the most challenging, just like in any other business. You set up your venue, acquire equipment and tools, human resources and promote your eatery to the public. That’s an investment of so much effort, not to mention your financial input in the process. And that’s even before you transact with your first customers. Sustaining the business is another beast to tame. As you get started, there are adjustments to make as everything is a new experience. But you dismiss these early challenges in the name of committing to growing the carinderia business. Are you willing or prepared to change your lifestyle and make this commitment? Not all carinderia follow the same timeframe as it depends on sourcing ingredients, kitchen manpower, or operation plan but it’s not unusual to observe certain owners expend a lot of energy and sacrifice a tremendous amount of time.

• 2am – Wake up to source the freshest produce as ingredients for the day.
• 4am – Return to the kitchen to process the ingredients — wash, slice, marinate, etc.
• 7am – Prepare the kitchen and its equipment to cook after deciding what is the menu for the day.
• 10am – Open the carinderia for an early brunch menu or early lunch orders
• 11am – Be ready for the rush of customers
• 2pm – Close the carinderia for midday cleanup and preparation for the dinner menu
• 5pm – Open the carinderia for dinner guests
• 9pm – Last dinner orders received
• 10pm – Close of business day, calculation of income, cleanup, etc

There are types of food that are considered can’t miss and often attract the attention of customers. But menu items can only materialize and make more sense if:

• they are easily sourced and profitable, even if they are quite expensive to buy from suppliers
• the typical customers are likely to pick them based on taste or financial power. How much will students, office workers, or tricycle drivers be willing to spend for lunch?
• they align with the timing of your operation. A menu of goto, tapsilog, lugaw or tokwa is good to start the day while preparing the main menu for lunch.

Depending on your market research, you might decide that your carinderia will only serve lunch as it’s the peak time of activity in the area. Maybe folks (students, factory workers, laborers) will likely return home and eat dinner prepared by their families. In that case, you can narrow down options, even though there’s a lot in common between lunch and dinner options for a typical Filipino appetite. Fixed menu or flexible menu? It’s certainly your call as you discern the pattern of your past customers. But it would be great to have a bit of variety (think of specials for the day menu) available to those who wish to explore new options. Or have a certain specialty like lechon or ginisang munggo available on a specific day. This can be a deliberate choice of day or due to the required time to prepare or sourcing of raw materials. We have a list of popular carineria menu but you can consider the following items as well:

• Adobong manok
• Adobong baboy
• Adobong pusit
• Adobong kangkong
• Chicken tinola
• Chicken afritada
• Pork menudo
• Pork sinigang
• Bistek Tagalog
• Inihaw na liempo
• Nilagang baka
• Bicol express
• Pork barbecue

Pick 3-5 main specialties and make sure you have enough rice! This staple food is a Filipino favorite and cost-wise it helps customers get full without spending much. A safe bet would be items that don’t spoil easily. Otherwise, food poisoning and other health issues can easily break your personal reputation and destroy the business. If you think offering unlimited rice (even as an opening week promotion) will attract customers without going in the red, it would be a good marketing approach.

Focus on cleanliness and carinderia hygiene

Many carinderia businesses in the Philippines exist in places that are less desirable for health reasons. Many are located near the road where food and customers are exposed to dust, smoke, and other sources of unpleasant odor. And just because nobody got sick does not mean you are operations are up to prescribed sanitation standards. Operating a clean carinderia will incur extra costs but this will always pay off as customers will appreciate how you take care of their well-being as much as your business bottom line. After all, you are preparing what they’ll eat and that’s a big deal health-wise. Cleanliness is not just about food preparation. It also includes the sanitation process when cleaning plates and cutlery, sourcing of your drinking water, cleanliness of hand towels, and condition of floors, food shelves, and toilets. These are things you not only consider but follow by heart.

• Ensure everyone involved in the carinderia operation has health clearance.
• Maintain cleanliness and safety in your kitchen area. Clean pots, pans and maintain the cooking area in an orderly manner. Wipe the floors to avoid slipping.
• Maintain cleanliness of floors by wiping off dirt and discarded materials as often as possible.
• Keep pets, stray animals away from your kitchen and dining area.
• Make washing of hands a standard procedure and provide appropriate facilities for both workers and customers.
• The kitchen crew must wear proper clothing (apron, gloves, masks, hair nets).
• Servers also need to wear clean clothing.
• Make trash cans available in designated areas.
• Dispose of garbage frequently and in an orderly manner.
• Have sanitizers available in the kitchen and serving area
• Use electric fans or mosquito coils to keep insects like flies and mosquitoes away.
• Make sure all food served is properly covered with lids, aluminum foil, or cling wrap to avoid contamination.
• Sanitize all kitchen utensils, cutting boards, plates, bowls, and pans in hot water and anti-bacterial solution.
• Store food in sealed containers and incorrect temperature settings.
• Do not transact with suppliers with questionable sources or low-quality materials.
• Clean knives, tongs, spatula and wipe them clean before usage to avoid cross-contamination between meats and other ingredients.
• Sterilize utensils and wipe them clean before access to customers
• Use separate serving spoons for every dish.
• Use separate kitchen equipment for cooked and uncooked ingredients.
• Dispose of used oil properly.
• Throw away food or ingredients if you are unsure of its quality.
• Discard items once they are past their expiry dates.
• Make sure you end the carinderia’s business day with a clean kitchen, utensils and cutlery, dining area, toilet.
• The following day, wash all plates, utensils, and cutlery again.

A carinderia business is a business that requires a lot of work and dedication, so it’s suitable for people who value hard work but have little capital money. It requires the full cooperation of staff and commitment to great experience — food service, food quality, great dining experience, and clean surroundings. That builds up over time and your effort and commitment will bear fruits sooner than you expect. Loyal customers will soon sing praises of your carinderia once you have put in a consistent effort to achieve that great dining experience. Good luck from Pinoy Negosyo!

Download PDF – Carinderia Business Plan

• 9 Filipino Dishes Your Carinderia Should Serve
• 7 Reasons Why You Should Open a Carinderia Business
• Basic Guides on Operating a Carinderia / Catering Business
• 5 Stressful Challenges Carinderia Businesses Often Face
• Refrigerator Buying Guide for Pinoy Business Owners

Help Pinoy Negosyo

If you find this article helpful, consider donating to Pinoy Negosyo to help maintain content and server expenses. Thank you!

Leave a Reply Cancel reply

You must be logged in to post a comment.

Related News

Why Carinderia Businesses Fail and How You Can Avoid the Same Experience

Why carinderia businesses fail and how to avoid the same experience.

Open for Business: A Guide to Starting Your Restaurant

• By Moneywise

The restaurant business is one of many ventures that tend to do well in a recession. People might not eat out as much during a slow economy, but businesses built around food will still get customers. And in the Philippines, the restaurant industry is booming.

An Attractive Investment

Filipinos, according to a report from The Business World, have more disposable income now more than any other time. As such, people are spending on fashion, furnishings, fun, and food. The report goes on to add that groceries are selling fewer items because people are eating out more, citing a marketing survey.

Clearly, there is demand for dining establishments. Where there’s demand, there’s bound to be competition.

The Department of Trade and Industry shares that there were 6,652 full-service restaurants at the start of 2016; 3,748 cafeterias, 1,445 bars and pubs, 3,772 food kiosks, and 4,477 fastfood restaurants.

Throughout the auditing period, these businesses also showed strong revenues, with full-service restaurants generating P158.1 billion; meanwhile, cafeterias earned P15.8 billion, bars and pubs had P10.9 billion, food kiosks made P17.7 billion, and the fastfood brands took in P144.8 billion.

In addition to these traditional food-based ventures, e-commerce is also presenting a formidable match with online ordering and delivery services raking in P4.9 billion.

Clearly, restaurants can turn a profit. You just have to make sure that your dining establishment can capture and sustain attention from diners.

How do you do it?

A Taste of Success

Most food businesses that have hit it big in the local market began humbly enough. Some even started off with meager capital. Take Ineng’s Special Barbecue.

Inengs began with a stall in Sidcor Weekend Market and a P2,000 capital in 1999. Soon enough, word-of-mouth propelled the small business into what it is today: a restaurant offering franchising opportunities.

Success told this way sounds easy enough. But no big business has thrived and survived a slow economy without hard work. Inengs had its special barbecue sauce going for it. Many other restaurants continue to receive the patronage they receive because they’ve been able to offer diners something different.

But is that all there is to creating a restaurant that’s going to be top of mind for Filipino diners?

The restaurant business is complex. Moreover, today’s consumers are more sophisticated so the usual menu, even ones that seem gimmicky, is not going to be enough to sustain attention. What you need is a menu of strategies in place before you start looking for a location for your business.

Here’s a quick rundown of what you’ll want to apply:

Choose a business that’s excites you

Every entrepreneur naturally aims for profits, but money should not be your lone motivation. Sure, money’s good (more money’s even better). The trouble with starting a restaurant with this in mind is that it might not hold your attention long enough to stick to it.

You may be financially invested in, for example, a concept restaurant focusing on Korean desserts, but if you’re not into the trendy food, the business might suffer from a lack of new ideas and marketing strategies to beat the competition.

So even if you’re into something as ordinary as fried chicken or tofu, you could build a good business out of your passion.

Find your market

What type of diner do you want to attract? You might be tempted to appeal to all consumers, but a general market might be more trouble than it’s worth. Marketing to all will leave you with a confusing set of strategies that might not yield the results you need. It’s better to focus on a specific segment as your target market rather than seeking to serve just about any diner.

A well-developed target market allows you to craft a clear message. Because you’re also starting the business, a defined customer profile helps you tailor every aspect of your restaurant to a particular demographic even before you get your first diners into the door.

Develop your menu

Too many items could confuse diners, too little could leave them to seek other menus. Some diners would not want to waste time leafing through, for example, five pages of food and others would want more than a few options.

A winning menu delivers on the following:

• Culinary experience that differs from the competition
• Price point that appeals as well as makes a profit
• Specific to your demographic

When you know your target market, you’ll be in a better position to develop a menu that entices diners to return.

Hire the right staff

Every single person on your staff is crucial to the success of your restaurant, from the front of the house to the back of the house. You start with a talented chef who can bring in and manage a good kitchen staff. Then work your way toward building a waitstaff that will represent your business the way you envision.

A good team is an investment because they can help make your restaurant a success overnight or a failure over time. So don’t take any shortcuts; if you can, let a professional agency head hunt the key positions in the kitchen and the dining area.

Choose the appropriate location

Your target market can identify the ideal location for your restaurant. For example, if your customer profile is a young professional, you might want to consider business districts in the city or up and coming neighborhoods.

In addition, you’ll want to make sure that your establishment is accessible; this includes your staff. It’s not likely that the traffic situation in Metro Manila is going to get resolved, anytime soon. So you’ll need to consider how your employees are going to get to work. You don’t want to be left with a lean staff on, for instance, lunch rush.

Market your restaurant online

Digital marketing is a cost-effective way to get the word out about your restaurant. You could start with a social media page, with attractive images, updated posts targeted to your customer profile, and complete business details.

You’ll also want to claim your business on Google My Business. It’s a free business listing that could give your restaurant better exposure. With it, you can reach customers even without a website. But if you want a website, you can do it for free with the platform.

Finally, make sure your paper work’s in order, from the essential licenses (health, liquor, and others) to the relevant permits (local government unit, building permit, and others). When you’ve planned for every detail, opening night for your restaurant will go off with little to no hitch at all.

There is demand for dining places in the Philippines, but there is also stiff competition. So make sure your restaurant appeals to and sustains the interest of today’s sophisticated diners with the right strategies.

• All Business
• Business Ideas
• Franchising
• Small Business
• All Entrepreneurship
• Freelancing
• Human Resource
• Productivity
• All Marketing
• Blogging / Content
• Inbound Marketing
• Social Media
• Money Management
• Saving Money

How to Start a Small Food Business in the Philippines

For ten years I was in the food business. From 1998 to 2008, my family and I operated a chain of hamburger stores that were franchised from the United States. Like many Filipinos, I wanted to start a small food business in the Philippines. Seeing the long queues and over-worked cash registers made the food business seem like a “can’t miss” opportunity.

But those ten years represented some of the hardest struggles of my life. Running a restaurant is not easy. When I hear people say managing a successful restaurant is all about serving good food and extending good service, I just shake my head. They don’t know the half of it.

In the United States, the failure rate of restaurants has been measured at three out of every five or 60%. Many reality shows on television feature failing, near-death restaurants resurrected by popular chefs such as Gordon Ramsey (“Kitchen Nightmares”) and Robert Irvine (“Restaurant Impossible”). While these shows do not necessarily reflect the state of the restaurant industry, they do show how difficult and unforgiving the business can be.

There are so many variables in the restaurant profitability equation. Good food and good service only cover the revenue side. Meanwhile, food cost, rent, wastage, pilferage, and salaries cover part of the expense side. We haven’t even touched on the behavioral side of the restaurant business. This includes personnel attitudes and behavioral patterns, customer relationships and the entire value chain: suppliers, vendors, landlords and contracted service providers.

Despite these challenges, more and more restaurants and food concepts are opening in the Philippines. Go to a mall, drive to the business district or even when you pass the last corner before you turn into your street; chances are you will come across new restaurants opening up.

So I decided to find out why. In my research I sought to find out the answers to these questions:

• What are the current trends in the industry?
• Which concepts are people lining up for?
• Theoretically, how profitable would these restaurants be?
• Is the “Branding Argument” still valid today?
• What qualities are people looking for in a good restaurant?
• Why are more restaurants still opening?

My methodologies included the following:

• Social media marketing. I define social media as digital “Word-Of-Mouth”. Who hasn’t been influenced by a post to try a new restaurant or coffee shop, right? I made a list of the most recommended restaurants from friends and focus groups. Then, I would schedule a visit to these restaurants on weekdays and weekends to assess the quality of food and service.
• Interviews. I would conduct random interviews with some of the customers, service crew and the store manager to get an idea of their preferences plus their viewpoints on the business and the industry.
• Time-Motion Analysis. The purpose of time-motion analysis is to measure the efficiency of the restaurant. This covers the ordering system and the time it takes to have the food served from the moment payment is made.
• Random surveys. Old habits are hard to break! This is what I used to do when I was running a restaurant. I would visit a competitor and do an accounting of the average check per customer.
• Food sampling. My preferred research methodology! Of course, I had to sample the food served. I would order one of two items: the most basic or the most recommended.

The results of my research formed my opinions on this piece. I just want to make it clear that I cannot identify the restaurants sampled in this article because this is not an advertorial. I can only go as far as describe the food and the concept.

The answers are dispersed throughout the different stages required to start a small food business in the Philippines.

First, let us define what we mean by “small.”

A small business in the Philippines is characterized as having low capitalization, low gross annual sales, and small manpower complement. So for the purpose of this article, let us forget the large-scale foreign and local fast food franchises where the required capitalization will exceed Php20 Million.

The food concepts I visited include:

• Dive-type or “hole-in-the-wall” establishments.
• Delivery concepts.
• Out-of-mall restaurants
• Food booths in well-patronized markets.

I estimate the costs of setting up these restaurants range from Php50,000 to Php2 Million. Costs include capitalization expenses, initial inventory and working capital for three to six months.

Some of these were small businesses that grew to become local franchises and the rest are local concepts that for now have no plans to franchise.

With these in mind, here is how you can start a small food business in the Philippines:

Table of Contents

1. Define Your Concept

Product differentiation is critical in today’s highly competitive food retail market. You need a concept that will give your customer greater value.

I’ve noticed that many new concepts are focusing on customizing their products according to what the customer wants.

People think this is a great way to make the customer feel like he’s in charge and he is. But the intrinsic value of customization is that it is a great way for the restaurateur to improve his profit margin.

Everything starts out with the basic ingredients: burger patty and the bun or a pizza crust. Then you choose the toppings on your product: bacon, egg, cheese, pepperoni, mushrooms, BBQ sauce, chili; it’s all fun, and you are in control of what you want. But these toppings carry a healthy profit margin with them!

Customization is a smart concept for a restaurant because you give the customer flexible pricing options and at the same time protect your profit margin.

2. Develop and Test Your Product

Before you decide to push through with your food business, you have to develop and test your product first.

Always have the main product in your concept. If you are planning to start a Mexican-themed restaurant, perhaps create a signature burrito and store made corn chips.

Identify your Buyer Persona and create a few beta test groups. Come up with at least three versions and have these tasted by the beta test groups. Collate the surveys and interview the beta test groups on their experience with the different versions.

You must be prepared to have an extended beta-testing period because you want to fine-tune the quality of your product. The final version will determine your food cost.

3. Develop Your Service System

One of our worst customer experiences was with a restaurant that had been open for two weeks. It would have been understandable if this was their first restaurant, but it was their third!

You’d think that the restaurant owner would have figured out his system by now. Unfortunately, he hadn’t, and their Facebook page is inundated with several scathing comments on the quality of their service. Hardly anything was mentioned on the quality of their food because everyone was venting on their poor service.

Your system must guarantee quick service without compromising the quality of your food. You make your customer happy, and you increase the turnover rate of your business. High turnover means higher sales!

Developing an effective service system comes down to a number of factors:

• Preparation time of your food. You have to set parameters on how fast food is prepared and factor this in your service flow.
• Complexity of your menu. Keep your menu simple. Focus on a signature item and a few sidings for variety. The less time a customer spends on the cashier, the faster your service flow.
• Competency of your restaurant crew. Your cashiers are your front-line sales people. They must know the products like the back of their hands. They must know which items to recommend or to push. The same goes for waiters if it is an ala carte system.
• Inventory turnover. If you have items that need to be marinated for 24 hours, make sure these are properly rotated from freezer to refrigerator to the marinade bath in time for cooking.
• Product forecasting. In addition to slow service, the worst thing for a restaurant is to run out of stock. This comes down to poor product forecasting.

4. Conduct a Project Study

Once you have your product and system finalized, commission a project study. This must include the following:

• Market Study. Find out if there is demand or a market for your product. Determine your Buyer Personas and learn their purchasing behavioral patterns.
• Marketing Study. Design a marketing framework on how you plan to reach your target market. This is important for your branding strategy.
• Financial Study. This will make or break your plan to start a small food business in the Philippines. The financial study will determine how much capital you will need to set up and maintain your business for at least six months.

5. Build a Business Plan

The project study will be the basis for your Business Plan. This is a necessary document which will be the blueprint or reference point for your restaurant.

Additionally, the Business Plan will be the reference point if you are trying to secure funding for your business. Banks, investors, incubators and accelerators and potential partners would want to know everything about your business.

For them, yours will be an investment, and they will want a substantial return on their money.

6. Register Your Business

When you have secured enough funding, it would be time to register your business.

You can register your business online. If you plan to set up a corporation go to the Securities and Exchange Commission or SEC website . If it is a single proprietorship or partnership, register your business at the Department of Trade and Industry or DTI website .

As a registered business, you can avail of better credit terms with suppliers and leasing arrangements with landlords.

7. Identify Your Location

It used to be that the success of a restaurant would depend greatly on location. But that may no longer be the case today.

One of the best burgers I’ve tried was not located in a high-traffic area. In fact, if you were not looking you would probably miss it. It took us 45 minutes to find the place. But it was worth it. The burger was so good!

Why did we try the place? I read about it on Facebook. Social Media is “Word-Of-Mouth” in the virtual world. When I visited their Facebook page, all of the comments were encouraging. Even the Google search results yielded positive reviews.

Be that as it may, having a good location with a high volume of foot traffic, plenty of parking options will always be a plus for your business.

Here’s my two cents worth of advice: Forget the malls! These are over-rated locations. Yes, they do bring in the volume, but they also bring in the competition. Ever notice the high number of empty restaurants inside the mall?

Another thing is some malls calculate rent as “34% of gross sales or the fixed rate, whichever is higher.”

Do the math: If your food cost is 50% and labor cost is 10% how much money would you have left if rent is pegged at 34%?

8. Develop Your Brand

One of the biggest mistakes by food retailers is not developing their brand at the start. I should know because this was one of my biggest mistakes when I started out.

Our product had so many selling points, but we could not settle on one that would define the main item. We also had a supporting dish that encroached on the role of the main item. In the end, the branding strategy was a convoluted mess.

Back then, we had to rely on traditional marketing strategies which were expensive, unsustainable and difficult to measure. The ROI on traditional marketing is very low.

Today with online marketing tools, strategies can be updated, improved and revised because performance can be measured in real time. Online marketing strategies are also more affordable which result in higher ROI.

It is much easier to develop a small food business brand today through online marketing. All you need is an interactive e-commerce website, Twitter and e-mail marketing for market acquisition, Facebook, Pinterest and Instagram for posting content and regular blogging activity.

Hire a social media manager or digital marketer to put these all together so you can generate leads for your business.

9. Qualify Your Suppliers

The key to having a profitable business is having a great tasting product that offers value and quality for the customer and an attractive profit margin for you as the proprietor.

In the burger restaurant, we visited a quarter pound burger costs only 50 pesos. Compare this with the regular fast food burger which costs three times but does not taste anywhere as good as this burger.

The restaurant’s concept is to grill your burger upon order. I noticed the burgers were not made uniformly which told me these were formed inside the store. In fast food restaurants, the patties are delivered blast frozen from a meat refinery.

A kilo of ground beef costs at the supermarket is around 188 Pesos per kilo. Thus, for a quarter pounder, the cost of the patty would be 26 Pesos. I’m assuming the proprietor buys local ground beef directly from a manufacturer at 20% less the regular price. Adjusted, the food cost of his patty should be at 21 Pesos or 42%.

In the fast food business, food costs can exceed 50%. This is why for fast food the name of the game is volume. They have to sell more to recoup lower profit margins.

Fast food margins are very low because everything is refined, packaged or imported. For example, their French fries are imported either from Portland, Oregon or Australia.

But did you know you can make better French fries from store bought raw potatoes?  All you need is a high-starch variety like Russet potatoes. Cut them Julienne style and soak them in water overnight to get rid of excess starch. The following day they are ready for frying.

And the cost? At least 50% cheaper than the imported fries!

Find a supplier who can assure you of consistently good quality ingredients at lower than retail prices. As a contingency plan, look for at least two suppliers. The competition will keep them honest, and you are assured of a second supplier if the other one runs out of stock.

10. Hire Right-Fit People

This is the Waterloo of several restaurants we tried. Service is consistently horrible.

The service crews are not prepared or trained properly. They do not know the menu, have no personality and appear lost most of the time.

The restaurant managers are not proactive. Most of them are just standing around like a coat hanger. They are not supervising the floor or attending to customers.

Some of the off-duty services were interacting with the front line crew which only served to distract the cashiers from doing their jobs. In one restaurant which served grilled chicken, the manager and the service crew was sleeping on some of the tables!

Meanwhile, in a Dimsum kiosk we visited, the attending crew was busy gossiping among one another even though a line had formed in front of them.

The food business isn’t just about the quality of your food. You must invest in the right people to manage your business. Qualify them accordingly and give them all the training they need. These are the people who are willing to work long, hard hours in the restaurant and give their best every single day.

Even though my restaurant did not succeed, I was blessed with having worked with some of the best people as service crew and managers. It did not matter if the store had only one customer or 1,000. They always gave their best.

In fact, when I moved from the food business to BPO, I brought them with me!

11. Do a Dry Run

Do not open your doors to official business unless you are 100% certain the serving system and the crew can handle a high volume of orders.

Conduct a 1-2 week dry run to iron out the kinks of your service and to give your people more practice. Start out the dry run during off-peak hours such as 2:00 pm to 6:00 pm.

As the crew becomes more confident, move the dry run to busier hours. Try dinner hours or 6:00 pm to 8:00 pm which is shorter and less busy compared to lunch time.

Promote the dry run in social media and give incentives so people will go out of their way to try your food. A good campaign would be: “We are on DRY RUN. Only 100 burgers will be served from 2:00 pm to 5:00 pm. First come, first serve only. Once the door closes, try again tomorrow!”

Another one would be: “We are on DRY RUN. First, 50 customers will be given 50% discount on their burgers!”

12. Official Day 1 of Business!

When the surveys and figures show that the restaurant is ready for official business, schedule the day when your small food business will finally open to the public.

When I was planning the launch of our restaurant, we focused a significant portion of our limited resources on developing nice looking menus and menu boards.

Trust me when I say hardly anyone will care about how your menu will look like. In every menu, the diner will primarily focus on one thing: Price.

Save your money and keep your menu designs simple. Some of the restaurants we visited only used the blackboard or print outs.

Start your Small Food Business in the Philippines

Lastly and most importantly, if you plan to start a small food business in the Philippines be prepared to embrace the grind! The food business is very tough. There will be long hours, and you have to manage many variables to make your business profitable.

As a parting thought, I believe you no longer need to own a franchise to succeed in the food business. The selling points for franchising were that you were buying a “tried and true system” and a “recognized brand”.

For these, you have to fork over a franchise fee of anywhere from 250 Thousand Pesos to 20 Million Pesos plus monthly royalties of 7% to 12% of gross income. Again, do the math. Now you have to capitalize the franchise fee! I’m sure there will be nicer things to look at than your income statement.

I enjoyed and had the best experiences with the “hole-in-the-wall” establishments. The food was great, and the service was good, and the overall value was excellent. My worst experiences were with the mall-based establishments and franchises. Service was bad; most of the time food was out of stock. And the quality was between fair to good.

If you invest time and resources, you can fine tune an efficient service workflow. As far as the branding argument is concerned, social media and other online marketing tools have rendered this myth. If you consistently offer great food with great service, the online community will build your brand.

If you plan your business well and commit to building it, your concept may grow to become a very lucrative and rewarding enterprise.

Ricky Sare is a writer, an entrepreneur, and a member of Tycoon Philippines editorial team. He is also the owner of Benchmark Global Management Solutions, Inc. , a BPO company located at Makati.

You may also like

Improving Customer Service in a Hardware and Construction Supply Business

In the increasingly competitive business-to-customer (B2C) and…

The Evolution of Social Media Platforms: A Comprehensive Analysis

Social media has become a significant aspect of modern life, connecting…

8 Mistakes in Web Design That Your Business Should Avoid

While it’s essential for businesses to build a website, it shouldn’t be done…

Short Selling Stocks: Should You Do It?

Short selling is kind of like placing bets on sports. Bettors are similar to…

10 Reasons Businesses Need Integrated Digital Marketing Services

There is no argument that the Internet has become the axle that spins the…

9 Proven Strategies for Driving More Sales on the Philippines’ Top Online Marketplaces

You’ve set up your store. You’ve posted incredible products that help your…

• Get Started

How to Start a Restaurant in the Philippines

Starting a restaurant in the Philippines can be an exciting and lucrative venture. However, it’s also a big investment, and there are several steps that you need to take to ensure success. 

In this article, we’ll provide you with a checklist of things to consider when starting a restaurant in the Philippines.

Starting a restaurant checklist:

• Conduct market research
• Develop a business plan
• Register your business
• Obtain the necessary permits
• FInd a location
• Hire a reliable team
• Set up your kitchen and dining area
• Create a menu
• Develop a marketing strategy
• Manage your finances

Build your online store today with Shopboxo.

1. conduct market research.

Before starting a restaurant, you need to understand the demand for the type of cuisine you plan to serve. Look at the existing restaurants in your area, identify any gaps in the market, and consider the preferences of your target market. This research will help you develop a unique concept that will set your restaurant apart from the competition.

2. Develop a business plan

Your business plan should include your target market, location, marketing strategies, startup costs, and revenue projections. A solid business plan will help you secure funding from investors or lenders and keep you on track as you start and grow your business.

3. Register your business

Registering your restaurant as a legal entity is crucial for complying with the laws and regulations of the Philippines. You need to register with the Department of Trade and Industry (DTI) if you’re a sole proprietorship or Securities and Exchange Commission (SEC) if you’re a corporation.

4.Obtain the necessary permits and licences

To operate a restaurant in the Philippines, you need to obtain permits and licences from various government agencies such as the Department of Health (DOH), Bureau of Internal Revenue (BIR), and the Department of Labor and Employment (DOLE). You may also need to secure a zoning permit and a sanitary permit.

5. Find a location

Your restaurant’s location can significantly impact your success. Look for a location with high foot traffic, easy accessibility, and ample parking. Also, consider the local market and the competition in the area.

6. Hire a reliable team

Your restaurant’s success depends on the performance of your staff. Hire reliable and experienced personnel, including chefs, servers, and bartenders. Train them properly to provide excellent customer service.

7. Set up your kitchen and dining area

Equip your kitchen with the necessary appliances and tools to prepare and serve your dishes. Your dining area should have a welcoming ambiance that matches your restaurant’s concept.

8. Create a menu

Your menu should reflect your restaurant’s concept and cater to your target market’s preferences. Ensure that you offer a variety of dishes with high-quality ingredients at reasonable prices.

9. Develop a marketing strategy

To attract customers, you need to develop a marketing strategy that includes advertising, promotions, and social media marketing. Engage with your customers and encourage them to leave positive reviews to help build your restaurant’s reputation.

10. Manage your finances

Managing your finances is crucial to the success of your restaurant. Keep track of your expenses, revenue, and profits. Monitor your cash flow and make adjustments as necessary to ensure the sustainability of your business.

Starting a restaurant in the Philippines requires careful planning and execution. By following this checklist, you can increase your chances of success and establish a thriving restaurant in the competitive Philippine market.

Types of restaurant industry segments

The restaurant industry in the Philippines can be segmented into several categories based on various criteria. Here are some of the most common restaurant industry segments in the Philippines:

Fine dining restaurants

Fine dining restaurants offer high-end dining experiences with an emphasis on quality, presentation, and service. They typically serve expensive and sophisticated cuisine and offer an elegant atmosphere and decor.

Casual dining restaurants

Casual dining restaurants are more relaxed and informal than fine dining establishments. They usually offer a diverse menu of moderately priced dishes and a comfortable and welcoming atmosphere.

Fast-food restaurants

Fast-food restaurants offer quick and convenient meals at affordable prices. They are often franchised and have a standardised menu and service system.

Coffee shops and cafes

Coffee shops and cafes specialise in coffee, tea, and light snacks. They often have a cozy and relaxing ambiance that encourages customers to socialise or work while enjoying their drinks and food.

Buffet restaurants

Buffet restaurants offer a wide variety of dishes for customers to serve themselves. They are popular for their all-you-can-eat promotions and are often located in hotels or malls.

Food trucks and stalls

Food trucks and stalls offer street food and other quick bites. They are typically located in busy areas such as markets, parks, and street corners.

Specialty restaurants

Specialty restaurants focus on specific cuisines, such as Japanese, Italian, or Mexican. They often feature unique dishes and ingredients and provide a specialised dining experience for customers.

Restaurant safety and food handling in the Philippines

The safety and proper handling of food in restaurants are crucial to prevent foodborne illnesses and ensure customer satisfaction. In the Philippines, there are specific regulations and guidelines that restaurants must follow to maintain food safety standards. Here are some of the essential restaurant safety and food handling practices in the Philippines:

Food safety training

All restaurant staff must undergo food safety training to ensure they know how to handle food properly and prevent contamination. This training includes hygiene practices, safe food handling procedures, and proper storage and labelling of food.

Sanitation and hygiene

Restaurants must maintain a clean and sanitary environment to prevent the spread of bacteria and other contaminants. This includes regular cleaning and disinfection of kitchen equipment and surfaces, as well as hand-washing and personal hygiene practices for staff.

Temperature control

Restaurants must ensure that all food products are stored, prepared, and cooked at the correct temperatures to prevent the growth of harmful bacteria. Temperature control measures include using refrigerators, freezers, and heating equipment properly and frequently checking and recording food temperatures.

Pest control

Restaurants must implement pest control measures to prevent insects and rodents from contaminating food products. This includes regular cleaning and sealing of entry points, such as doors and windows, and use of insecticides and traps.

Proper labelling and packaging

Restaurants must ensure that all food products are correctly labelled with essential information, including expiration dates, ingredients, and allergen information. Proper packaging helps prevent contamination and ensures the freshness and quality of food products.

Compliance with regulations

Restaurants must comply with all regulations and guidelines set by government agencies such as the Department of Health (DOH) and the Food and Drug Administration (FDA). These regulations include licensing and permits, food safety inspections, and proper documentation of food handling procedures.

What is the cost of starting a restaurant in the Philippines

The cost of starting a restaurant in the Philippines can vary widely depending on several factors such as location, size, concept, menu, equipment, and permits.

Here are some of the significant expenses involved in starting a restaurant in the Philippines:

The cost of renting or leasing a commercial space can vary depending on the location and size of the restaurant. Prime locations in major cities are typically more expensive than suburban or rural areas.

Equipment and supplies

Restaurants require specialised equipment such as ovens, grills, refrigerators, and kitchen utensils, which can be expensive. The cost of supplies such as plates, utensils, and linens should also be taken into consideration.

Restaurants require trained staff, including chefs, servers, and kitchen staff, who need to be paid a competitive wage.

Permits and licences

Restaurants in the Philippines require various permits and licences from government agencies, such as the Department of Trade and Industry (DTI), Bureau of Internal Revenue (BIR), and the Department of Health (DOH).

Marketing and advertising

Restaurants need to market their products and services to attract customers, which can include the cost of advertising, promotions, and social media marketing.

The cost of starting a restaurant in the Philippines can range from PHP 500,000 to PHP 5,000,000 or more, depending on the factors mentioned above. It is essential to conduct thorough research and create a detailed business plan to estimate the total costs involved in starting a restaurant.

Additionally, it is important to have a financial cushion to cover unexpected expenses and to sustain the business during the initial stages of operation.

Payment collection methods in the Philippines

Restaurants in the Philippines have various options for collecting payments from customers. Here are some of the most common payment methods used in restaurants:

Cash is the most widely accepted form of payment in restaurants in the Philippines. Customers can pay their bill using Philippine Peso (PHP) bills or coins.

Credit and Debit Cards

Most restaurants in the Philippines accept credit and debit card payments, including major international brands such as Visa, Mastercard, and American Express. These payments are typically processed using point-of-sale (POS) machines.

Mobile Payment Services

Mobile payment services such as GCash and PayMaya are gaining popularity in the Philippines. These services allow customers to make payments using their mobile phones and are widely accepted in many restaurants.

Online Payment Platforms

Online payment platforms such as PayPal, Stripe, and Dragonpay are also available for restaurants to collect payments from customers. These platforms allow customers to pay using their credit or debit cards or online bank transfers.

Bank Transfers

Some restaurants may accept bank transfers as a form of payment. This method requires customers to transfer the payment to the restaurant’s bank account before or after dining.

In conclusion, restaurants in the Philippines have various options for collecting payments from customers, including cash, credit and debit cards, mobile payment services, online payment platforms, and bank transfers.

Offering multiple payment methods can help restaurants accommodate customers’ preferences and make transactions more convenient and efficient.

How to build a brand for your restaurant

Building a strong brand for your restaurant is essential to attract and retain customers, stand out from competitors, and create a loyal customer base. Here are some steps to build a brand for your restaurant:

Define Your Target Audience

Before building a brand, it’s essential to know who your target audience is. Identify the demographics, lifestyle, and preferences of your ideal customers to create a brand that resonates with them.

Develop a Unique Concept

A unique and compelling concept is crucial to building a brand for your restaurant. Consider your menu, atmosphere, decor, and overall experience to create a concept that sets your restaurant apart from others.

Create a Memorable Logo and Visual Identity

A strong visual identity, including a memorable logo, color scheme, and typography, can help build a recognizable brand. Make sure your visual identity is consistent across all marketing channels, including menus, signage, and social media.

Establish Your Online Presence

In today’s digital age, having a strong online presence is essential to building a brand for your restaurant. Create a website, social media accounts, and online listings to showcase your brand and interact with customers.

Offer Consistent Quality and Service

Consistency is crucial to building a strong brand. Ensure that your food quality and service are consistently excellent to create a positive reputation for your restaurant.

Develop a Marketing Strategy

A comprehensive marketing strategy can help promote your restaurant’s brand and attract customers. Consider using social media, email marketing, influencer partnerships, and other tactics to reach your target audience and build brand awareness.

Building a brand for your restaurant requires careful consideration of your target audience, concept, visual identity, online presence, consistency, and marketing strategy. By following these steps, you can create a strong brand that resonates with customers and sets your restaurant apart from competitors.

What are the restaurant trends in the Philippines

The restaurant industry in the Philippines is constantly evolving, with new trends emerging each year. Here are some of the current restaurant trends in the Philippines:

Plant-based and Sustainable Menus

As more consumers become health and environmentally conscious, there is a growing trend towards plant-based and sustainable menus. Restaurants are offering more vegetarian, vegan, and plant-based options, as well as sourcing ingredients locally and reducing food waste.

Delivery and Takeout Services

The COVID-19 pandemic has accelerated the trend towards delivery and takeout services, with more restaurants offering online ordering, delivery, and curbside pickup options. This trend is likely to continue even after the pandemic, as consumers seek convenience and safety.

Fusion Cuisine

The Philippines is known for its rich culinary heritage, and restaurants are now experimenting with fusion cuisine, combining traditional Filipino flavors with international influences. This trend is popular among younger consumers who are open to new and diverse flavours.

Brunch Menus

Brunch is becoming a popular dining trend in the Philippines, with restaurants offering all-day breakfast menus and bottomless brunch cocktails. This trend caters to consumers who prefer a more leisurely dining experience on weekends and holidays.

Virtual Kitchens

Virtual kitchens, also known as ghost kitchens or cloud kitchens, are growing in popularity in the Philippines. These kitchens operate solely for delivery and takeout orders, without a physical storefront or dining space. Virtual kitchens allow restaurants to expand their delivery reach and reduce overhead costs.

Tips from restaurant owners

The restaurant industry in the Philippines is highly competitive, and top restaurants often have unique strategies that set them apart from the competition. Here are some tips from top restaurants in the Philippines:

Focus on Quality

Top restaurants prioritise quality in all aspects of their operations, from sourcing ingredients to preparing dishes and serving customers. They use high-quality ingredients, prepare food with care, and ensure that dishes are presented attractively.

Offer Unique Experiences

Top restaurants create unique experiences that differentiate them from other dining options. This may include offering interactive cooking classes, hosting special events, or creating themed menus that change regularly.

Embrace Technology

Many top restaurants in the Philippines have embraced technology to improve their operations and enhance the customer experience. This may include using online reservations, digital menus, and mobile payments to streamline service and reduce wait times.

Cater to Special Dietary Needs

More consumers are seeking out restaurants that cater to special dietary needs, such as vegetarian, vegan, gluten-free, or halal. Top restaurants offer a variety of options that cater to these needs, ensuring that all diners feel welcome and accommodated.

Provide Exceptional Service

Top restaurants provide exceptional service that goes above and beyond customer expectations. This may include personalised recommendations, attentive servers, and prompt and efficient service.

Engage with Customers

Top restaurants engage with their customers through social media, email marketing, and other channels to build relationships and loyalty. They respond to feedback, offer promotions, and keep customers informed about special events and menu changes.

Final Thoughts

Top restaurants in the Philippines prioritise quality, offer unique experiences, embrace technology, cater to special dietary needs, provide exceptional service, and engage with customers to build loyalty.

To be like them and compete against the best, you need to follow these tips so that you can differentiate your business in a competitive market, which can help to create a loyal customer base and to strive for greater success.

Join 70,000+ merchants and build your dream online store with Shopboxo.

– Accept orders on any device – Drag and drop functionality – Create your custom menu – Pre-built themes – No coding required

Recommended For You

10 tips to build a good food cart design + examples, 10 homemade food business ideas to start in the philippines, guide to restaurant social media marketing + 10 examples, leave a reply cancel reply.

Save my name, email, and website in this browser for the next time I comment.

• Sell Online
• Online Store
• Shopboxo Pro
• Order Form vs Shopping Cart
• Food & Beverage
• Inventory Management
• Order Management
• Shopboxo Pay
• Shopboxo Delivery
• For Restaurants
• Shopboxo vs Wix
• Shopboxo vs WooCommerce
• Shopboxo vs Shopify
• Shopboxo vs CocoCart
• Business Guides
• Business Ideas
• Sell Online Tips
• Case Studies

11 Steps to Write Restaurant Business Plan with Examples

Similar to event business plan, restaurants also need a proper business plan. To begin, you will require a detailed restaurant business plan. This plan will not only serve as a blueprint for how you will run your restaurant, but it will also be required to secure funding. But knowing you need a solid restaurant business plan is not the same as actually writing one. Here are 11 steps to write restaurant business plan.

Read also: Top 10 Online Business Ideas Philippines For Beginner

What Is a Business Plan?

A business plan’s goal is to create a guide that will help you navigate each stage of starting and running your business. That plan should also be comprehensive and articulate enough so that a total stranger, such as an investor, can read it and easily understand your vision, goals, and how you intend to make your restaurant dream a reality.

Your Selling Stock is Messing Up? You Need Help!

Ginee Omnichannel allow you to automatically sync every stock from all of your online stores. It’s faster way to helps you profit!

Business plans come in a variety of formats, and they can be as short as a single page or as long as a booklet. You may want to start with a lean startup plan that focuses on a high-level view of your strategy, followed by a more detailed plan that elaborates on key points and provides more information to investors.

In short, your business plan should communicate everything you have and intend to invest in your restaurant to ensure its long-term success.

Why Business Plan Is Important?

Many new restaurant owners fail to create a well-thought-out restaurant business plan because the process is time-consuming and difficult. However, without a proper restaurant business plan, you’re aiming in the dark. Without a proper plan, it is unlikely that you will be able to secure an investor to help fund your restaurant dream. Even if you do, a lack of proper planning, regulations, and forecasting will doom your restaurant.

Your restaurant business plan will outline how you intend to profit from your venture, as well as where your restaurant fits into the saturated market and how you intend to stand out. In the long run, a little time and pain are worth the reward of a successful restaurant.

How to Write a Restaurant Business Plan?

To get you started, here have highlighted the key elements you should include in a business plan restaurant.

Executive Summary

An executive summary should always be the first section when making restaurant business plan. A restaurant business plan executive summary serves as both an introduction to your business plan and a summary of the entire concept.

The primary goal of an executive summary is to entice the reader (often an investor) to read the rest of your business plan.

Company Description

This is the section where you introduce the company completely. Begin this section with the name of the restaurant you are opening, as well as the location, contact information, and other relevant information. Include the owner’s contact information as well as a brief description of the owner’s experience.

The second section of the company description should highlight the restaurant’s legal status as well as its short and long-term goals. Provide a brief market study demonstrating your understanding of regional food industry trends and why the restaurant will succeed in this market. You can also search for restaurant business proposal examples.

Market Analysis

Typically, the market analysis section of a restaurant business plan is divided into three sections: industry analysis, competition analysis, and marketing analysis. You also should include it in the business plan bakery if you want to make bakery business .

The menu is the most important aspect of launching your restaurant. You probably don’t have a final version at this point, but for a restaurant business plan, you should at least try to have a mock-up.

Pricing is the most important aspect in your sample menu. Your prices should be based on the cost analysis you performed. This will help them understand your restaurant’s target price point. Even early on, you’ll notice how important menu engineering can be.

The restaurant business plan’s company description section briefly introduces the restaurant’s owners and provides some information about each. The restaurant management team should be fully fleshed out in this section.

The investors do not expect you to have selected your entire team at this point, but you should have at least a couple of people on board. Use the talent you’ve selected so far to highlight the collective work experience everyone brings to the table.

Restaurant Design

The design section in restaurant business plan is where you can really impress the investors with your ideas and thoughts. It’s okay if you still don’t have professional mock-ups of your restaurant rendered. Create a mood board to convey your vision instead. Find images of similar aesthetics to what you want in your restaurant.

Do You Want to Manage Multiple Marketplace Just by Single Person?

Of course you can! You can handle multiple stores from all marketplace just by single dashboard. Cut your Business’s cost, and Boost your Efficiency at the same time.

Restaurant design should go beyond just aesthetics and include everything from restaurant software to kitchen equipment.

The location you choose for your restaurant should undoubtedly correspond to your target market. You may not have a specific location in mind at this point, but you should have a few options.

When describing potential locations to your investors, include as much information about each one as possible, as well as why it would be ideal for your restaurant. Mention everything from the size of the room to the typical demographics.

Market Overview

The market overview section of the restaurant business plan is closely related to the market analysis section. In this section, go over the micro and macro conditions in the area where you want to open your restaurant.

Discuss the current economic conditions that may make opening a restaurant difficult, as well as your strategy for dealing with them. Mention all of the restaurants that could be competitors and your strategy for standing out.

With restaurants popping up everywhere these days, investors will want to know how you plan to spread the word about your establishment. The marketing strategy and publicity section should detail how you intend to market your restaurant both before and after it opens. As well as any plans you may have to hire a public relations firm to help spread the word.

External Help

You’ll need a lot of help to make your restaurant a reality. List any outside companies or software that you intend to hire to get your restaurant up and running. This includes everything from accountants and designers to suppliers who aid in the performance of your restaurant, such as POS systems and restaurant reservation systems. Explain to your investors why each is important and what they will do for your restaurant.

Financial Analysis

The financial section of your restaurant business plan is the most important. Given the importance of this, we would advise hiring professional assistance. Hiring a trained accountant will not only assist you in getting your financial estimates in order, but will also provide you with a realistic perspective on owning a restaurant.

There are a number of restaurant business plan examples available, such as the following.

Read also: 8 Guides How to Start an Online Cupcake Business from Home

Business Plan for a Bar or Casual Restaurant

Fast Business Plans, as the name implies, is another resource for quickly creating the small canteen business plan you require. They specialize in business plan bar and restaurant that get down to the nitty-gritty of how the restaurant will function and succeed. Bplans.com also provides business plans for sports bars.

A Fast Food Restaurant Business Plan Example

Even though the concept of a fast food restaurant may appear obvious, even fast food restaurant owners require a business plan to justify their ideas. MoreBusiness.com is a great place to find fast food restaurant business plan samples that cover everything from products and services to facilities and locations and everything in between. You can also find example business plan food truck here.

A BBQ Restaurant Business Plan Example

A great example of a barbecue business plan can be found on Profitable Venture. They go out of their way to detail each role they intend to hire for and how that role will benefit the restaurant, as well as a long-term expansion plan to demonstrate that they are in it for the long haul.

Poor planning and a lack of start-up capital are two of the most common reasons for business failure. According to research, business plans can help reduce this risk by both planning and assisting a small business in gaining capital.

Join Ginee Philippines!

If you own a restaurant, you need to write a business plan to strategize everything for your business so that you wouldn’t be falling apart. Besides plan, you also need to know your marketing ways to promote your business, especially through online platforms. Therefore, you can use Ginee Ads from Ginee Philippines to help you manage ads campaigns and get actual reports of your ads.

Other than that, Ginee also has complete features that can help you manage products, stocks, orders, promotions, chats, and more in only a single dashboard. With Ginee, it can be easy to increase your online sales. Join Ginee Philippines now !

Upload Products to Shopee and Lazada Automatically ! How?

Ginee product management allow you upload products to all of your online stores from all marketplace just once! Save time, save cost, save energy, join Ginee Now!

Marketplace News

Marketplace Research

Selling Tips

Ginee Portal

• Agriculture
• Hospitality
• Privacy Policy
• User Agreeement
• Submission Guidelines
• Link Policy
• Inquirer.net

latest posts

Miko Calo leaves Metronome after 5-year run

‘Positive’ business expansion is Bryan Loo’s cup of tea

Some like it hot and Ginza Gyu knows that all too well

In Iloilo City, entrepreneurs and chefs all share a commitment to creative gastronomy

• February 2024
• January 2024
• December 2023
• November 2023
• October 2023
• September 2023
• August 2023
• February 2023
• January 2023
• December 2022
• November 2022
• October 2022
• September 2022
• August 2022
• February 2022
• January 2022
• December 2021
• November 2021
• October 2021
• September 2021
• August 2021
• February 2021
• January 2021
• December 2020
• November 2020
• October 2020
• September 2020
• August 2020
• February 2020
• January 2020
• December 2019
• November 2019
• October 2019
• September 2019
• August 2019
• February 2019
• January 2019
• December 2018
• November 2018
• October 2018
• September 2018
• August 2018
• December 2017
• August 2017
• February 2017
• December 2016
• October 2016
• August 2016

Just how much does it cost to open a restaurant in Metro Manila today?

The costs may seem daunting but don’t be intimidated. just like any big investment, good planning is key.

Is it your dream to open a restaurant? The costs may seem daunting but don’t be intimidated. Just like any big investment, good planning is key.

But how just much does it really cost to open a restaurant in Metro Manila these days? With over 260 restaurants under his belt, we talked to restaurant consultant Cyrus Cruz of The Food Agency about the expenses needed in setting up your own shop. 

The startup costs to open a restaurant

“This really depends on how upscale you want your restaurant to be,” Cruz says, adding it would be safe to allot around P35,000 to P45,000 per square meter. A decent, medium-sized restaurant would be around 150 square meters, for example, and it should be enough for around 40 people, with two square meters per person indoors plus an al fresco area. It is expected that at least a third of the total space will be for the kitchen.

If you are planning to borrow for your business , familiarize yourself with the expenses and cost breakdown before deciding on a loan amount. To give a clearer picture of the figures you’ll be dealing with, here are estimated costs that could be incurred by a 150-square-meter restaurant located at the ground floor of a commercial building  in Quezon City that can seat 65 people indoors and 20 people in the al fresco area.

A decent, medium-sized restaurant would be around 150 square meters, for example, and it should be enough for around 40 people, with two square meters per person indoors plus an al fresco area. It is expected that at least a third of the total space will be for the kitchen.

Like with any business, there are a number of permits needed, which can cost around P150,000. These include but are not limited to the following: 

• Barangay Clearance
• DTI Business Name Certificate for sole proprietors and Certificate of SEC Registration for corporations and/or partnerships 
• Community Tax Certificate or CEDULA 
• Sanitary Permit 
• Contract of Lease

This is one of the biggest expenses you have to invest in. “ If you have the budget, go for the best location for your restaurant concept. Most likely it will be more expensive, but it will be worth the investment,” Cruz advises.

For the location of this metaphorical restaurant, he estimates around P1,300 to P1,500 per square meter. In addition, restaurants should heavily consider investing in al fresco dining areas given the pandemic.

The design of your restaurant is probably the most expensive one-time cost you will incur. This includes construction and furniture but this will also depend on how you want the customer experience to be. For the example given by Cruz, the restaurant design and construction could incur a total of P9 million, inclusive of a bar area.

Another important factor is the kitchen , which could cost around P1.5 million in this case. Cruz notes however that costs can be lowered as some equipment can be purchased secondhand . 

Getting the right people to work with you is not something to scrimp on. Cruz says, “Invest in talent. A great chef will not only help you create an amazing menu and train your team but they will help manage/operate your kitchen efficiently and keep your margins tight and profitable.”

“Another is the restaurant manager, they will make sure your front of the house will be operating in harmony. A well-seasoned manager can work magic in the dining room. They can work the floor and make sure your customer experience is top-notch. In running your business, this is one of the most important elements.” 

For our Quezon City restaurant, the chef consultant could charge around P300,000 for developing recipes. Rank and file employee salaries are a minimum of P550/day, plus service charge , which ranges from P3,000 to P15,000 per month.

Monthly salaries of certain team members, which still depend on experience, are as follows (exclusive of service charge): 

• Chefs: P35,000 to P150,000 
• Cooks: P18,000 to P25,000
• Managers: P20,000 to P35,000 
• Supervisors: P15,000 to P18,000

Branding is the overall image of your restaurant. This can be translated into the signage , menu , uniforms , product photography , website , and social media pages. It is important to invest in this aspect of the business because this will determine how your customers will perceive your brand and how you can set yourself apart from competition. For our restaurant, allocate around P300,000 for brand identity. 

Product and operational costs

This will vary based on the menu, but it is safe to have at least six months’ worth of salaries and operational costs.

Best doesn’t mean most expensive

The numbers may be intimidating, but Cruz assures budding entrepreneurs not to be disheartened. 

The age-old advice of sticking to your budget applies here. “Don’t overspend and go beyond your limit. It’s easy to get carried away but stay focused on your vision,” he advises. “Get proper counseling and make sure your resources are allocated in the right places.” 

“The best restaurants are not always the most expensive nor the most expensive to build. Just make sure the motivation is right, and have an exceptional product and a great story to tell,” says Cyrus Cruz.

“The best restaurants are not always the most expensive nor the most expensive to build. Just make sure the motivation is right, and have an exceptional product and a great story to tell,” he adds. 

Cruz explains that there are a lot of hole-in-the-wall concepts that work because they do it for the right reasons, such as sharing their story through food. 

But one of the main things you really need to invest in your business is time. Learn everything and invest in yourself as you should be in it for the long haul, advises Cruz. Be 100 percent into the business. Take the time to get to know your team as well as they will be your support system in making the business successful. 

Lastly, do not be afraid to fail. “Be fearless and just go for it.”

How to make F&B branding work for you, according to Design For Tomorrow’s Ric Gindap

5 trending negosyo ideas for budding foodpreneurs, leave a reply cancel reply.

The biggest challenges in hospitality now: sustainability and tech

The basics of starting a restaurant, according to key restaurateurs

How can hotels make operations more sustainable?

Stay connected.

Trending News

How to start a real estate business in the philippines .

• Business Ideas
• Human Resources
• Office Technology
• Starting a Business

Crafting an Effective Restaurant Floor Plan 

Disclosure: Small Business Philippines strives to provide relevant and accurate information in all its articles. However, some information in our articles may differ or might be outdated from what you can see or read directly from the establishments’ or businesses’ websites. Please get in touch with us directly for any discrepancies.

A restaurant floor plan is the blueprint that brings this vision to life. It’s the strategic arrangement of tables, counters, kitchen space, and more, all aimed at enhancing the dining experience for both guests and staff. Whether you’re a budding restaurateur or a seasoned business owner, mastering the art of creating a well-designed floor plan is key to ensuring your establishment’s success.

Why a Thoughtful Restaurant Floor Plan Matters

When to revamp your restaurant floor plan, 1. traffic flow, 3. seating arrangements, 4. kitchen layout, 5. lighting and ambiance, 6. aesthetics, 1. measure your space, 2. identify zones, 3. draft a layout, 4. seating strategy, 5. traffic flow, 6. kitchen planning, 7. furniture placement, 8. lighting plan, 9. branding and decor, 10. finalize and revise, 1. open concept layout, 2. booth-centric design, 3. bar and lounge setup, 1. prioritize comfort, 2. accessibility matters, 3. keep flexibility in mind, 4. noise control, 5. sustainability, section 8: key takeaways.

A carefully crafted floor plan goes beyond aesthetics. It directly impacts the overall dining experience, staff efficiency, and ultimately, your bottom line. By optimizing your restaurant’s layout, you can create a seamless flow, minimize wait times, and ensure that each square foot is utilized effectively. This not only pleases your customers but also helps your staff perform their tasks more efficiently, resulting in higher customer satisfaction and repeat business .

Knowing when to reevaluate your restaurant’s floor plan is crucial. Consider making changes if you notice consistently long wait times, bottlenecks in traffic flow, or if you’re introducing a new menu or concept. Major renovations might require more substantial changes, while minor adjustments can be made to address immediate issues. Regularly assessing your floor plan’s effectiveness is a proactive approach to maintaining a successful dining establishment.

Where to Begin: The Basics of Restaurant Floor Planning

Getting started on your restaurant’s floor plan involves careful consideration of various elements:

Arrange pathways that allow easy movement for staff and customers, minimizing congestion points and ensuring accessibility for everyone.

Divide your space into functional zones – seating, bar area, kitchen, and restrooms. Each zone should seamlessly complement the others.

Choose seating options (booths, tables, bar stools) that align with your restaurant’s theme and accommodate different group sizes.

Plan an efficient kitchen setup that enables smooth food preparation, cooking, and plating. This minimizes delays and streamlines operations .

Strategically position lighting fixtures to create the desired ambiance, whether it’s cozy and intimate or bright and vibrant.

Choose colors, furniture, and decor that resonate with your brand identity, making the space visually appealing and consistent.

How to Design Your Restaurant Floor Plan: Step-by-Step Guide

Follow these steps to design a winning restaurant floor plan :

Get accurate dimensions of your restaurant, including walls, doors, and windows.

Determine the key zones – dining, bar, waiting area, restrooms, and kitchen.

Create a rough sketch of your floor plan, indicating where each zone will be located.

Decide on your seating capacity and layout. Optimize space by avoiding overcrowding.

Design pathways that allow easy movement, ensuring staff can serve without obstacles.

Design your kitchen for optimal workflow, keeping ingredients and equipment within arm’s reach.

Position furniture to maximize comfort and space utilization.

Incorporate lighting that enhances the ambiance while providing adequate illumination.

Infuse your brand’s personality through decor, color schemes, and furnishings.

Refine your plan based on feedback and practical considerations.

Proven Examples of Restaurant Floor Plans

Perfect for creating a dynamic, communal dining experience, with an open kitchen showcasing culinary action.

Offers privacy for diners and is great for family gatherings or intimate meals.

Combines a trendy bar area with comfortable lounge seating, enticing customers to socialize and unwind.

Tips for a Stellar Restaurant Floor Plan

Choose ergonomic seating to ensure guests can enjoy their meals without discomfort.

Make your restaurant accessible to all patrons, considering ramps, wide doorways, and wheelchair-friendly seating.

Design your layout to accommodate varying group sizes and the potential for rearrangements during events.

Incorporate noise-absorbing materials to create a comfortable acoustic environment, allowing for pleasant conversations.

Consider eco-friendly design elements, such as energy-efficient lighting and reusable materials.

Crafting a successful restaurant floor plan requires a careful balance between aesthetics, functionality, and customer experience. By understanding the importance of traffic flow, zoning, and thoughtful design, you can create a space that resonates with your brand identity and satisfies your patrons. Remember, a well-executed floor plan not only enhances the dining experience but also contributes to your restaurant’s long-term success.

Ready to transform your restaurant’s fortunes through effective floor planning? Embrace the power of a well-thought-out layout to elevate your customer experience and drive business growth . Get started today and watch your establishment thrive.

Unique Selling Proposition Examples to Elevate Your Business

Mastering quickbooks for efficient financial management.

Allan Martinez

Related posts, check email address owner , exploring customer service programs , elevate your coffee menu: exciting ideas to satisfy filipino coffee lovers , unveiling the laughter , unlocking billboard advertising in the philippines , how to move beyond selling: empowering your clients to buy from you , leave a reply cancel reply.

You must be logged in to post a comment.

Business Directories 

Understanding checklist samples , employee information sheet , google business profile , understanding xero pricing , quickbooks self-employed , call logs , employee management , coupon example , aliexpress vs. alibaba , unlocking the benefits of internet banking in the philippines , unlocking the potential of free email domains , exploring sample collection letters , exploring time card samples , understanding sales funnel templates: a blueprint for effective marketing , creating an inviting and functional space , exploring free job posting sites , exploring types of pos systems .

Username or Email Address

Remember Me

Registration confirmation will be emailed to you.

Restaurant Business Plan Template

Written by Dave Lavinsky

Restaurant Business Plan

You’ve come to the right place to create your restaurant business plan.

We have helped over 100,000 entrepreneurs and business owners with how to write a restaurant business plan to help them start or grow their restaurants.

Below is a restaurant business plan template to help you create each section of your business plan.

Restaurant Business Plan Example

Executive summary, business overview.

Bluehorn Restaurant & Steakhouse is a new restaurant and steakhouse located in Oklahoma City, Oklahoma. The menu of Bluehorn Restaurant & Steakhouse will include bistro-type dishes that are authentically created and crafted by acclaimed Chef Peter Logan. It will be located in the trendy part of town, known as the Plaza District. The restaurant will be surrounded by classy art galleries, live theater, high-end restaurants and bars, and expensive shopping.

Owned by emerging restaurant operators Chef Peter Logan and Anastasia Gillette, Bluehorn Restaurant & Steakhouse’s mission is to become Oklahoma City’s best, new restaurant for patrons to celebrate their next big event, have a nice date night, or gather with friends or family for a fun evening while dining over finely crafted entrees, desserts, and cocktails.

Products Served

The following are the menu items to be offered by Bluehorn Restaurant & Steakhouse:

• Soups & Salads
• Gourmet sides
• Wine, Beer & Spirits

Customer Focus

Bluehorn Restaurant & Steakhouse will target adult men and women between the ages of 21 – 65 with disposable income in Oklahoma City, Oklahoma. Within this demographic are millennials, young professionals, newlyweds, young families, more established families, and retirees. Because of the pricing structure of the menu, the patrons will likely be upper middle class to the wealthy population of Oklahoma City.

Management Team

Bluehorn Restaurant & Steakhouse is owned and operated by fellow Oklahoma City natives and culinary enthusiasts, Chef Peter Logan and Anastasia Gillette. Both come with a unique skill set and complement each other perfectly. They formerly worked together at another OKC fine dining establishment and made a great team for serving guests delectable food and wine while ensuring the highest level of customer service.

Chef Peter will manage the kitchen operations of Bluehorn Restaurant & Steakhouse, while Anastasia will oversee front of the house operations, maintain and ensure customer service, and manage all reservations.

Financial Highlights

Bluehorn Restaurant & Steakhouse is seeking $300,000 in debt financing to open its start-up restaurant. The funding will be dedicated for the build-out and design of the restaurant, kitchen, bar and lounge, as well as cooking supplies and equipment, working capital, three months worth of payroll expenses and opening inventory. The breakout of the funding is below:

• Restaurant Build-Out and Design – $100,000
• Kitchen supplies and equipment – $100,000
• Opening inventory – $25,000
• Working capital (to include 3 months of overhead expenses) – $25,000
• Marketing (advertising agency) – $25,000
• Accounting firm (3 months worth and establishment/permitting of business) – $25,000

Company Overview

Bluehorn Restaurant & Steakhouse is a new restaurant and steakhouse located in Oklahoma City, Oklahoma. Bluehorn Restaurant & Steakhouse will serve a wide variety of dishes and beverages and will cater to the upper middle class to wealthier population of Oklahoma City. The menu of Bluehorn Restaurant & Steakhouse will include bistro-type dishes that are authentically created and crafted by acclaimed Chef Peter Logan. It will be located in the trendy part of town, known as the Plaza District. The Plaza District is one of Oklahoma’s trendy neighborhoods and is considered the “it” area for newlyweds, millennials, professionals, and young singles. The restaurant will be surrounded by classy art galleries, live theater, high-end restaurants and bars, and expensive shopping.

Owned by emerging restaurant operators Chef Peter Logan and Anastasia Gillette, the restaurant’s mission statement is to become the best new steak restaurant in OKC. The following are the types of menu items Bluehorn Restaurant & Steakhouse will serve- shareables, steaks, soups, gourmet sides and salads.

Bluehorn Restaurant & Steakhouse History

Bluehorn Restaurant & Steakhouse is owned by two Oklahoma City natives, Chef Peter Logan and Anastasia Gillette. They have both worked around the country in fine dining establishments and have a combined twenty years in the restaurant industry. Upon working alongside each other at another fine dining establishment in Oklahoma City, the two of them became good friends and decided to venture into owning their own restaurant.

Chef Peter is the kitchen guru and critically acclaimed chef, while Anastasia manages the front of the house and is a certified Sommelier. Together, with both of their expertise and knowledge, Bluehorn Restaurant & Steakhouse is destined to become Oklahoma City’s next big restaurant.

Industry Analysis

The Restaurant industry is expected to grow to over $220 billion in the next five years.

Consumer spending is projected to grow. The Consumer Confidence Index, a leading indicator of spending patterns, is expected to also grow strongly, which will boost restaurant industry growth over the next five years. The growth in consumer confidence also suggests that more consumers may opt to segment their disposable income to eating outside the home.

Additionally, an increase in the number of households earning more than $100,000 annually further contributes to the industry growth, supporting industry operators that offer more niche, higher-end products.  This group is expected to continue to grow in size over the next five years.

The urban population represents a large market for the industry. Specifically, time-strapped individuals living in urban areas will likely frequent industry establishments to save time on cooking. The urban population is expected to increase, representing a potential opportunity for the industry.

Customer Analysis

Demographic profile of target market, customer segmentation.

Bluehorn Restaurant & Steakhouse will primarily target the following customer profile:

• Upper middle class to wealthier population
• Millennials
• Young professionals
• Households with an average income of at least $75k
• Foodies and culture enthusiasts

Competitive Analysis

Direct and indirect competitors.

Bluehorn Restaurant & Steakhouse will be competing with other restaurants in Oklahoma City. A profile of each competitor is below. The Press Located in the trendy area known as the Plaza District, The Press has reimagined our favorite foods of the surrounding regions through the lens of home.

The menu consists of appetizers, soups, burgers and sandwiches, bowls, main dishes, sides, desserts, and a large selection of alcoholic beverages. The Press serves craft beer, domestic beer, wine spritzers, house cocktails, wine, and mimosas. They also offer brunch. The menu of The Press is affordable with the most expensive dish being $16. The wine menu is also not pretentious as the wine is sold either by the glass or bottle, with the most expensive bottle being $52 for the Gruet Sparkling Brut Rose. Oak & Ore Oak & Ore is a craft beer and restaurant in OKC’s Plaza District. They have a 36-tap beer selection and offer vegetarian, vegan, and gluten free dining options. Oak & Ore offers a rotating, 36-tap selection of their favorite brews from Oklahoma and around the world. Each beer is thoughtfully paired with a craft beer-inspired dining experience.

The food menu of Oak & Ore offers starters, salads, wings, fried chicken, sandwiches, tacos, banh mi, and sides. They also have a selection of kids dishes so the whole family can enjoy comfort food while sampling one of their delectable beers.

The Mule OKC The Mule is a casual, hip restaurant offering a large beer and cocktail menu plus sandwiches and more. Located in the constantly growing and buzzing hub that is the Plaza District, The Mule takes the timeless favorite and contorts it into a whole menu of wild offerings.

There is also a fantastic assortment of soups offered and The Mule shakes up a seasonal list of cocktails designed by their bar staff. During the winter months, patrons can stave off the cold with their versions of hot toddies and buttered rum. For the beer drinkers, they always have a reliable line-up of fresh cold brews on draft, as well as a wide selection of can.

Competitive Advantage

Bluehorn Restaurant & Steakhouse offers several advantages over its competition. Those advantages are:

• Gourmet dishes elegantly prepared to the finest standard.
• Selection of steaks sourced from local Oklahoma farms.
• An exclusive and unique wine menu that includes a wine selection of all price points.
• Highly sought after location: Bluehorn Restaurant & Steakhouse will be located in the trendy and attractive neighborhood known as The Plaza District.
• Trendy, welcoming, and energetic ambiance that will be perfect for a night out or a celebration.

Marketing Plan

Promotions strategy.

The marketing strategy for Bluehorn Restaurant & Steakhouse is as follows: Location Bluehorn Restaurant & Steakhouse’s location is a promotions strategy in itself. The Plaza District is a destination spot for locals, tourists, and anyone looking for the trendiest food fare in Oklahoma City. The Plaza District is home to OKC’s most popular bars and restaurants, art galleries, theaters, and boutique shopping. The millennials, young professionals, and foodies will frequent Bluehorn Restaurant & Steakhouse for the location itself.

Social Media Bluehorn Restaurant & Steakhouse will use social media to cater to the millennials and Oklahoma City residents. Chef Peter and Anastasia plan to hire an advertising agency to take professional photographs of the menu items and location to create appealing posts to reach a greater audience. The posts will include pictures of the menu items, as well as upcoming featured options. SEO Website Marketing Bluehorn Restaurant & Steakhouse plans to invest funds into maintaining a strong SEO presence on search engines like Google and Bing. When a person types in “local fine dining restaurant” or “Oklahoma City restaurant”, Bluehorn Restaurant & Steakhouse will appear in the top three choices. The website will include the full menu, location, hours, and lots of pictures of the food, drinks, and steaks. Third Party Delivery Sites Bluehorn Restaurant & Steakhouse will maintain a presence on sites like GrubHub, Uber Eats, Doordash, and Postmates so that people looking for local food to be delivered will see Bluehorn Restaurant & Steakhouse listed near the top.

Operations Plan

Operation functions:.

The company will hire the following:

• 4 sous chefs
• 2 bartenders
• 2 hostesses
• The company will hire an advertising agency and an accounting firm

Milestones:

Bluehorn Restaurant & Steakhouse aims to open in the next 6 months. The following are the milestones needed in order to obtain this goal.

7/1/202X – Execute lease for prime location in the Plaza District.

7/2/202X – Begin construction of restaurant build-out.

7/10/202X – Finalize menu.

7/17/202X – Hire advertising company to begin developing marketing efforts.

8/15/202X – Start of marketing campaign

8/22/202X – Final walk-thru of completed restaurant build-out.

8/25/202X – Hire team of sous chefs, servers, and bussers.

9/1/202X – Decoration and set up of restaurant.

9/15/202X – Grand Opening of Bluehorn Restaurant & Steakhouse

Bluehorn Restaurant & Steakhouse will be owned and operated by Chef Peter Logan and Anastasia Gillette. Each will have a 50% ownership stake in the restaurant.

Chef Peter Logan, Co-Owner

Chef Peter Logan is an Oklahoma City native and has been in the restaurant industry for over ten years. He was trained in a prestigious Le Cordon Bleu Culinary Academy in San Francisco and has worked in some of the nation’s most prestigious fine dining restaurants. His tenure has took him from the west coast to the east coast, and now he’s back doing what he loves in his hometown of Oklahoma City.

Chef Peter will manage the kitchen operations of Bluehorn Restaurant & Steakhouse. He will train and oversee the sous chefs, manage inventory, place food inventory orders, deal with the local food vendors, and ensure the highest customer satisfaction with the food.

Anastasia Gillette, Co-Owner

Anastasia Gillette was born and raised in Oklahoma City and has garnered over ten years in the restaurant industry as well. While in college, Anastasia worked as a hostess at one of the area’s most prestigious restaurant establishments. While there, she was eventually promoted to Front of the House Manager where she oversaw the hostesses, servers, bussers, bartenders, and reservations. Her passion always led to the beverage portion of the restaurant so she obtained her Sommelier certificate in 2019. With her wine education, Anastasia is able to cultivate an interesting and elegant wine selection for the restaurant.

Anastasia will oversee front of the house operations, maintain and ensure customer service, and manage all reservations. She will also be in charge of the bar and wine ordering, training of front of the house staff, and will manage the restaurant’s social media accounts once they are set up.

Financial Plan

Key revenue & costs.

The revenue drivers for Bluehorn Restaurant & Steakhouse will come from the food and drink menu items being offered daily.

The cost drivers will be the ingredients and products needed to make the menu items as well as the cooking materials. A significant cost driver is the fine dining equipment, serving dishes, and beer and wine glasses. Other cost drivers will be the overhead expenses of payroll for the employees, accounting firm, and cost of the advertising agency.

Funding Requirements and Use of Funds

Bluehorn Restaurant & Steakhouse is seeking $300,000 in debt financing to open its start-up restaurant. The breakout of the funding is below:

Financial Projections

Income Statement

  Balance Sheet

  Cash Flow Statement

Restaurant Business Plan FAQs

What is a restaurant business plan.

A restaurant business plan is a plan to start and/or grow your restaurant business. Among other things, it outlines your business concept, identifies your target customers, presents your marketing plan and details your financial projections.

You can  easily complete your restaurant business plan using our Restaurant Business Plan Template here .

What Are the Main Types of Restaurants?

There are many types of restaurant businesses. Restaurants can range in type from fast food, fast casual, moderate casual, fine dining, and bar and restaurant types. Restaurants also come in a variety of different ethnic or themed categories, such as Mexican restaurants, Asian restaurants, American, etc.  Some restaurants also go mobile and have food trucks.

How Do You Get Funding for Your Restaurant Business Plan?

Restaurant businesses are most likely to receive funding from banks. Typically you will find a local bank and present your business plan to them. Another option for a restaurant business is to obtain a small business loan. SBA loans are a popular option as they offer longer loan terms with lower interest rates.

What are the Steps To Start a Restaurant Business?

1. Develop A Restaurant Business Plan - The first step in starting a business is to create a detailed restaurant business plan that outlines all aspects of the venture. This should include potential market size and target customers, the services or products you will offer, pricing strategies and a detailed financial forecast.  

2. Choose Your Legal Structure - It's important to select an appropriate legal entity for your restaurant business. This could be a limited liability company (LLC), corporation, partnership, or sole proprietorship. Each type has its own benefits and drawbacks so it’s important to do research and choose wisely so that your restaurant business is in compliance with local laws.

3. Register Your Restaurant Business - Once you have chosen a legal structure, the next step is to register your restaurant business with the government or state where you’re operating from. This includes obtaining licenses and permits as required by federal, state, and local laws. 

4. Identify Financing Options - It’s likely that you’ll need some capital to start your restaurant business, so take some time to identify what financing options are available such as bank loans, investor funding, grants, or crowdfunding platforms. 

5. Choose a Location - Whether you plan on operating out of a physical location or not, you should always have an idea of where you’ll be based should it become necessary in the future as well as what kind of space would be suitable for your operations. 

6. Hire Employees - There are several ways to find qualified employees including job boards like LinkedIn or Indeed as well as hiring agencies if needed – depending on what type of employees you need it might also be more effective to reach out directly through networking events. 

7. Acquire Necessary Restaurant Equipment & Supplies - In order to start your restaurant business, you'll need to purchase all of the necessary equipment and supplies to run a successful operation. 

8. Market & Promote Your Business - Once you have all the necessary pieces in place, it’s time to start promoting and marketing your restaurant business. This includes creating a website, utilizing social media platforms like Facebook or Twitter, and having an effective Search Engine Optimization (SEO) strategy. You should also consider traditional marketing techniques such as radio or print advertising. 

Learn more about how to start a successful restaurant business:

• How to Start a Restaurant Business

Where Can I Get a Restaurant Business Plan PDF?

You can download our free restaurant business plan template PDF here . This is a sample restaurant business plan template you can use in PDF format.

Blog |  CheatSheet  |  Work With Us

Opening An Eat All You Can Business Philippines

Opening An Eat All You Can Business Philippines: Eat all you can / buffet businesses are fantastic value for money and are popular all across the country. But is starting an eat-all-you-can business in the Philippines a good idea? Today, we will answer this question and explore the steps to follow if you are thinking about opening this type of food business in the Philippines.

Table of Contents

How To Open An Eat All You Can Business Philippines

1. focus on building your food business plan.

When opening an eat all you can restaurant in the Philippines, there are many things to consider, but before finding the prices for equipment and deciding on the price for your buffet, comes the initial eat all you can business plan . Filipino wealth has a free business template for food businesses in the Philippines, which can be downloaded straight to your laptop or mobile device.

However, if you are looking to start and eat or you can business in the Philippines, here are some important areas to consider…

• Average Cost And Profit Per Customer
• Buffet Business Marketing
• Building And Utility Expenses
• Business Strategy And Innovation
• Competition And Public Demand
• Food And Drink Suppliers
• How To Maximize Profits And Additional Income Options
• How To Reduce Overconsumption Of Food
• Staffing Costs
• What Type Of Food Will Be Sold

Once the business plan for an eat all you can business has been drafted, the next stage is investigating the market . Even though this is a separate step, completing both of these stages is recommended.

2. Research The Demand, Supply, And Opportunities

Recently we explored how to do market research for business in the Philippines , and in this jam-packed guide, we explored several ways to find the demand and supply. With the food business in the Philippines, market research is incredibly important, and there are several areas to focus on.

The first area is the demand . This includes what Filipinos want in your area. What type of products and services would lead to repeat customers? For example, when customers in your area visit a buffet business, what kind of foods and drinks do they want? Demand also covers other areas such as the atmosphere of your business, the style, and the furniture, including tables, chairs, etc.

When opening an eat-all-you-can business in the Philippines, the next category is the supply. Are there any buffet businesses close by that offer a similar service? What kind of customers visits other buffet businesses in the area? What are the prices of these buffet businesses?

Market research is a foundational step in starting and growing a successful food business in the Philippines. However, there are also other areas to consider initially, including their next category: location .

3. Locate The Best Location For Your Food Business

Accessibility is one of the main reasons customers choose one establishment above another. If you are hungry (which most of your customers will be), you will likely go to a place that is highly accessible and easy to get to. Conversely, the more difficult it is for a customer, the less likely they will visit your business.

Choosing the location is also a balancing act with the price. Some food businesses may find the perfect location, but this may be outside their budget. On some occasions paying a little extra makes logical business sense if you can generate more income than you spent. However, choosing the wrong location may later become a financial liability for your buffet business.

4. Cauclate The Costs And Find The Funds

The financial calculations are incredibly important to every type of business, but this is especially true for eat-all-you-can businesses in the Philippines. Before opening your business, it’s vital to determine the average cost per person and the average profit per person. Market research can help a lot during this stage.

Below are a few additional costs you may wish to consider;

• Building Costs
• Supplying Costs
• Staff Costs
• Marketing And Advertisement Costs
• Cleaning Costs
• Businesses And Licensing Costs
• Produce Costs

You may find that more or fewer costs depend on the type of business you are managing. It’s often wise to overestimate your costs and slightly underestimate your prices as psychologically; we are more prone to miscalculate finances when we are excited about the business. This process leaves room for slight miscalculations.

5. Hire The Staff For Your Buffet Business

Whether you decide to open a big or small buffet business in the Philippines, staff are essential. At this stage, entrepreneurs can start to look at the tasks involved in their business idea and what kind of staff will be required. Again to make the process simpler, here are some quick bullet points.

• Catering Staff And Chefs
• Cleaners /Dishwashers
• Receptionist’s
• Some Waiters And Waitresses

Naturally, staff may be multi-skilled so you may find that staff can do several duties. Strong communication and leadership are important skills when hiring staff in the food industry.

6. Open Your Business To The Public

At this stage, you have completed everything and have registered the business. The next stage is to open your business to the public physically. Then, depending on the demand, it may be good to open a soft launch.

A soft launch is when a business secretly opens before its official open date. This is a great way to test the business operations without the high demand of customers. However, depending on your location, you may find that the demand is incredibly high in the early days. Therefore, soft launches can be very useful depending on your business circumstances.

7. Grow Your Food Business

The last stage when opening an eat-all-you-can business in the Philippines is to grow your business. for example, if you are operating a simple buffet-style business to your customers, how about selling a few dishes on the side for delivery?

Perhaps you have a new product or dessert that you wish to sell at a higher price? In that case, you can introduce this to increase your profits. There are many different ways to increase your income streams with a food business in the Philippines. So let’s take a look at some tips to get you started.

Tips For Food Business In The Philippines

1. focus on the prices (at the high and low end).

Calculating the facts and figures is essential to finding the average cost of a customer. But there may be times when your business experience is a very hungry customer, which can eat away at your profits. This may not be bad if you have many customers on the low end. But finding out the high-end customers will be very important as you grow.

2. Focus On Being Different

In the food industry, it is very common to copy other businesses and concepts. The Philippines is a beautiful country with many opportunities for business innovation. People love novelty. Providing customers with something new is a great way to build your brand.

3. Use Psychology And Biology To Your Advantage.

Several studies have concluded that when we eat on a small plate, we eat less. some experts disagree but what is clear is that psychology could be used to help support your business. Biology can also be used. Certain drinks such as green tea, coffee, and high-protein drinks have led to a sense of fullness even if we are not. This is why these are popular beverages for those looking to lose weight.

How Much Does It Cost To Start An Eat All You Can Business

It’s difficult to start an eat-all-you-can business on a small scale, and so with all things considered,  business owners will likely need 300,000 pesos to start a buffet business in the Philippines. But this total amount will differ depending on the business’s location, food , scale, and scope.

If you are renting your equipment and location and it is a family-run business, you may find that the costs reduce; however, as we spoke about today, there are several financial categories to consider which can impact the total cost of a food business in the Philippines.

How Do Buffets Make Money In The Philippines

Buffets may seem an unprofitable business from the outside, but there are many ways to make money with an eat-all-you-can business in the Philippines.

There is limited staff as customers pick up their food, saving on some staffing costs compared to traditional restaurants. Additionally, psychology and biology are used to maximize financial gains. For example, heavy carb-based food and cheaper food products are often placed at the beginning of a buffet resulting in a quicker feeling of fullness with less cost.

But also, there are additional items that aim to increase the bottom line for buffet owners. So this is how many buffet businesses make their money in the Philippines.

Is A Buffet Business A Good Idea In The Philippines

There are several famous and successful buffet-style businesses in the Philippines. So with this information alone, we know there is a demand for this type of business. But is this a good business idea?

If you are passionate about the food industry, starting a buffet business might be a fantastic idea. Nevertheless, there are many areas to consider outside of passion. Including; demand, supply, profit margins, food suppliers, location, and competition. Understanding the market will allow you to decide whether an eat-all-you-can business is a good idea for you in the Philippines.

Terms and Conditions - Privacy Policy

• {query} in Products
• {query} in Rewards
• {query} in Recipes
• {query} in Academy
• {query} in Other

Please wait...

Terms and conditions

Please accept T&C

• Create account
• Select your type of business
• Order history

I work in ...

• Licensed Trade
• Supermarket
• Hotel (Resort, Cruise)
• Other Select your type of business Select your type of business Caterer / Canteen Restaurant Bakery or Café, Tea houses Karinderya / Eatery / Food Kiosk No Food Business Online Food Business Wholesaler / Retailer Planning to start a food business Convenience Store Continue

Would you like to update your current type of business?

• Keep type of business

Your profile has successfully been updated

Your content is being adapted based on your type of business

You need to upgrade your browser in order to use this website. Show me how to update my browser

You need to enable JavaScript in order to use this website. Show me how to enable JavaScript

• Chef Courses
• Menu Planning for Restaurants
• Business Permits Needed for Restaurants in the Philippines
• Trending Chef Courses and Skills

The Legal Aspects of Opening a Food Business

Wondering how to put up a restaurant business in the Philippines? Launching a food business is both challenging and rewarding. Doing it with a limited budget can be a feat but not entirely impossible. Many people might think that pursuing the entrepreneurial path in the Philippines is wishful thinking, but doing so opens up various opportunities to fulfill the growing demands of the local market.

How to Put up a Restaurant Business in The Philippines

Several emerging business ideas could thrive in the country, especially businesses that provide customers with the  ease and convenience of being able to transact online . As more and more people recalibrate their priorities, interest in entrepreneurship is now at an all-time high.

So, how to start a restaurant in the Philippines? Whether you’re building a business out of a love for cooking or a new income opportunity, having a great concept and enough business know-how can drive success. But to get your restaurant up and running, there are several legal aspects to consider. To operate properly , filing all the government requirements should be one of the top priorities on your opening-a-restaurant checklist.

How to Establish Your Business Structure

Before you begin applying for permits needed for a restaurant, you need to decide what type of entity you want your food business to be. This is important because your business structure will affect everything from how you pay your taxes, what permits to apply for, and to what extent your liabilities are as the owner.

To help you out, here are different business structures under Philippine law:

1. Sole Proprietorship

A Sole Proprietorship means the business is owned solely by one individual who is responsible for all assets and obligations. In this case, you get to enjoy all of the profits, but at the same time, shoulder all the possible losses as well. If you want full control and authority over the business, this is the business structure for you.

Sole Proprietorships must be registered with the  Department of Trade and Industry  (DTI) and must apply for a business name.

2. Partnership

If you prefer to operate a business with other individuals with skills to complement your own, you should go down the Partnership route. Under the Civil Code of the Philippines, a Partnership's legal personality is separate from its owners.

Go for a General Partnership if you and your partners are willing to share the unlimited liability of the business. But if you prefer an arrangement where only some partners get unlimited liability then a Limited Partnership is something you can look into.

Consult with the  Securities and Exchange Commission  (SEC) regarding the registration of your Partnership.

3. Corporation

If you plan to open a bigger restaurant, then you might want to consider starting a Corporation. With a minimum of five and a maximum of 15 shareholders, the Corporation limits your liabilities to equal the number of your shares in the business. Similar to a Partnership, a Corporation is treated as a separate entity from its owners, and must always be registered under the  SEC .

It is up to you to determine which legal structure best suits the business that you have in mind. Getting to the bottom of it takes a lot of planning, evaluating, and assessing, so if you're finding it difficult to make up your mind, consulting a business advisor would be of great help. 

How to Set Up a Restaurant Business Legally

Once you've sorted out your legal business structure, it's time to secure the permits and licenses for a restaurant business in the Philippines.

Here are the legalities a new food business owner should be familiar with:

Register with DTI or SEC

The most pressing question for entrepreneurs looking to set up an online food business is: Do I need to register? The answer is yes! Even if you’re offering your services entirely online, you still need to apply for certain registrations and acquire permits.

Where you register your business, whether with SEC or DTI, would depend on whether your business is a Sole Proprietorship, Partnership, or Corporation.

For Sole Proprietors, you can register your business name with DTI  here.

Corporations and Partnerships can check out the requirements on the Securities and Exchange Commission  website . 

Apply for business permits and licenses

Secure a Tax Identification Number by first obtaining a Mayor's Permit. Processes and requirements vary depending on your municipality, so it's best to consult your Local Government Units. But some of the most common requirements are:

• Barangay Clearance from the local Barangay where your business is located. A photocopy of your SEC/DTI/CDC Registration and a contract of lease are required.
• DTI Business Name Certificate for sole proprietors and Certificate of SEC Registration for corporations and/or partnerships. 
• Community Tax Certificate or CEDULA obtained at the City Treasurer’s Office.
• A Sanitary Permit is required to ensure establishments follow the standards of the Sanitary Code of the Philippines. Consider applying the HACCP system to help minimize hazards. You would be asked to provide a Chest X-Ray and 1×1 picture of your employees and a medical certificate issued by the City Health Officer.
• Contract of Lease if you are leasing space, a copy of the Transfer Certificate of Title (TCT), or Tax Declaration if you own the place.

Register with the BIR and SSS

BIR registration is an important prerequisite to doing business in the Philippines. No business is allowed to operate without a tax identification number (TIN). Customers will also likely view your business as trustworthy if it is registered with the BIR.

Get your application forms  here.

Aside from working to keep the business afloat, a business owner is also responsible for their employees. That means giving them their salaries on time and registering with the Social Security System. To register with the SSS, you must accomplish the Employer Registration Forms and the Specimen Signature Card (SS Form L-501). Other requirements depend on what legal personality your business falls into, such as Single Proprietorship, Partnership, or Corporation.

Click  here  for more information on how to register with SSS.

How to align with FDA regulations

Visit the Food and Drug Administration  website for detailed information regarding licensing, registration, and regulations.

Putting up a food business demands dedication to turn your passion for cooking into a thriving venture. How to put up a restaurant business in the Philippines legally? Get the paperwork done.

Let Unilever Food Solutions help you transform your business into the next big thing! Explore our complete range of  products  now.

Related Articles

• Improving Your Food Delivery Business
• Cost Management
• Restaurants and Foodservice COVID-19 Guidelines
• Basic Food Preparation Essentials for Restaurant Owners

What you'll get:

• Access to free Chef trainings
• The best recipes and tips from Chefs around the world
• The latest culinary trends

Install this webapp on your iPhone Install this webapp on your iPad Install this webapp on your Android phone Install this webapp on your Windows phone

Tap the share icon below and choose add to homescreen. Tap the share icon above and choose add to homescreen. Tap the share icon below and choose add to homescreen. Tap the share icon below and choose add to homescreen.

Log in to create your own personal recipe book.

• View all solutions
• Restaurant reservation software
• Restaurant marketing solutions
• Restaurant table management
• Experiences
• Reputation and reviews
• Relationship management
• OpenTable integrations
• For Restaurants
• For Restaurant groups
• For Bars & wineries
• For Hotels & casinos
• The best customer service
• Robust reporting and insights
• The largest diner network
• View all industry insights
• Restaurant stories
• Hospitality
• Industry Expertise
• Get Started

How to write a comprehensive restaurant business plan

fanWhen opening a new restaurant, having a solid restaurant business plan is key for the success of a a business. The best ones identify, describe and analyse business opportunities while setting a blueprint. Here, we’ve put together a guide for how to write a restaurant business plan so life at your spot starts off on the right foot.  

What your restaurant business plan should cover

The strongest restaurant business plans always include all or most of the components described below. Charles Bililies , founder and CEO of Souvla , advises that first-time restaurateurs read plenty of different business plans for other restaurants, technology and retail companies to get a better sense of layout options, writing styles and clarity of concept. Put the sections that you feel would be most compelling to someone who’s never met you first: the “Management Team” section if you’re coming from high-profile establishments, for example. The goal is for the reader to keep turning the page.

Quick links Branded cover Concept Sample menu Service Management team Design Target market Location Market overview Marketing and publicity Specialists and consultants Business structure Financials

1. Branded cover

Include your logo (even if it’s not finalised), the date, and your name.

Describe your restaurant concept and get the reader excited about your idea. Go into detail about the food you’ll be serving, inspiration behind your concept and an overview of service style. Define clearly what will be unique about your restaurant.

3. Sample menu

The menu is the most important touchpoint of any restaurant’s brand, so this should be more than just a simple list of items. Incorporate your logo and mock up a formatted menu design (tap a designer for help if needed).

Your sample menu should also include prices based on a detailed cost analysis. This will give investors a clear understanding of your targeted price point, provide the first building block to figuring out average bill estimations needed to create financial projections and show investors that you’ve done the homework needed to be confident that you’ll be able to sell these items at these prices and operate within your budget.

This section is most relevant for fine-dining concepts, concepts that have a unique service style or if you have particularly strong feelings about what role service will play in your restaurant. It can be a powerful way of conveying your approach to hospitality to investors by explaining the details of the guest’s service experience.

Will your restaurant have counter service designed to get guests on their way as quickly as possible, or will it look more like theatre, with captains putting plates in front of guests simultaneously? If an extensive wine program is an integral part of what you’re doing, will you have a sommelier? If you don’t feel that service is a noteworthy component of your operation, address it briefly in the concept section.

5. Management team

Write a brief overview of yourself and the team you have established so far. You want to demonstrate that the work experience you’ve acquired over the course of your career has provided you with the necessary skills to run a successful restaurant. Ideally, once you have described the strong suit of every member of your team, you’ll be presenting a full deck. Most independent restaurant investors are in this for more than just money, so giving some indication of what you value and who you are outside of work may also be helpful.

6. Menu Design

Incorporate some visuals. Create a mood board that shows images related to the design and feeling of your restaurant. Planning on cooking in a wood-burning oven? Include that. Photos of materials and snippets of other restaurants that you love that are similar to the brand you’re building are also helpful.

7. Restaurant target market

Who is going to eat at your restaurant? What do they do for a living, how old are they, and what’s their average income? Once you’ve described them in detail, reiterate why your specific concept will be appealing to them.

8. Location

There should be a natural and very clear connection between the information you present in the ‘Target Market’ section and this one. You probably won’t have a specific site identified at this point in the process, but you should talk about viable neighbourhoods. Don’t assume that potential investors will be familiar with the areas you’re discussing and who works or lives there — make the connections clear. You want readers to be confident that your restaurant’s ‘ideal’ diner intersects with the neighbourhood(s) you’re proposing as often as possible.

If you don’t have a site, this is a good place to discuss what you’re looking for in terms of square footage, foot traffic, parking, road accessibility and other important details.

9. Market overview

Address the micro and macro market conditions in your area. At a macro level, what are the local and regional economic conditions? If restaurants are doing poorly, explain why yours won’t; if restaurants are doing well, explain how you’ll be able to compete in an already booming restaurant climate. At a micro level, discuss your direct competitors. Talk about what restaurants share your target market and how you’ll differentiate yourself.

10. Marketing and publicity

The restaurant landscape is only getting more competitive. Talk about your pre- and post-opening marketing plan to show investors how you will gain traction leading up to opening day, as well as how you’ll keep the momentum going. If you’re going to retain a PR/marketing company, introduce them and explain why you’ve chosen them over other companies (including some of their best-known clients helps). If not, convey that you have a solid plan in place to generate attention on your own through social media , your website , and media connections. To help you get started be sure to check out our zero budget marketing checklist .

11. Specialists and consultants

List any outside contractors you plan to retain, such as:

• Main Contractor
• PR & Marketing

Briefly explain the services they’ll be providing for you and why you chose them, along with any notable accomplishments.

12. Business structure

This section should be short and sweet. What type of business structure have you set up and why did you make that specific decision? You will need to work with a lawyer to help you determine what business structure is best for you.

“ Step one : write a restaurant business plan. Step two : hire a good lawyer. In addition to helping me build a smart, sustainable business structure, my lawyer was also a great resource for reviewing my business plan because she’s read thousands of them. She was a very helpful, experienced outside perspective for more than just legal matters”, Charles Bililies explains.

13. Restaurant financials and funding

Let your accountant guide you through this portion of your business plan. It is crucial that whoever you retain to help you with your finances has a wealth of restaurant experience (not just one or two places), as they should be familiar with the specifics of restaurant finances and know what questions to ask you.

Before creating realistic financial projections, your accountant will want to know approximately how many seats you’re planning on having, what your average bill will be, and how many covers you expect per day. Being conservative in these estimations is key as these three data points will be used as the basis for figuring out whether your concept is financially feasible.

Lou Guerrero, Principal at Kross, Baumgarten, Kniss & Guerrero, emphasises that, “You’ll get a lot of accountants that tell you that they’ve done a couple of restaurants, but you have to choose someone that has a deep expertise in what you’re doing. There’s nothing to gain from going with someone that doesn’t have a very restaurant-centric practice.”

A well-vetted accountant with restaurant experience will know exactly what you’ll need to have prepared to show investors. The key projections you can expect to work on are:

• Pro forma profit and loss statement for the first three to five years of operation
• Break even analysis
• Capital requirements budget

Free tools to build a restaurant business plan in Australia:

If design is not your forte, consider using a free online template. There are plenty of templates available on the web that can aid in this process. Whether you’re a seasoned pro or need help getting started, there are some great options

• Canva : Bring your descriptions and its templates will help you do the rest. Canva hosts a library of thousands of free menu templates to choose from.
• Australian Government:   a collection of free tools and templates to help you build your first business plan
• VistaCreate:  The plug-and-play menu templates are easy to use, and the platform has the option for print and delivery.

Get the tools, resources and fresh ideas for running a successful restaurant

Let’s Go

Explore more articles

• Reservations
• Relationships
• Integrations
• Restaurants
• Restaurant groups
• Bars & wineries
• Hotels & casinos
• Private dining
• POS Integrations
• Data & security
• Online waitlist
• Table categories
• Direct messaging
• About OpenTable
• New on OpenTable

Need help deciding which option is best for you? Give us a call at

+61 (03) 4240 3297

• Privacy Policy
• Terms of Use
• Cookies and Interest-Based Ads

• Contact Us +63 (02) 8540-9623
• Email [email protected]

Business Registration Permits Needed for a Food Business in the Philippines

Are you considering embarking on the journey of opening a restaurant business in the Philippines ? The prospect of launching a food business can be both challenging and rewarding. Even with limited resources, it is entirely possible to achieve. While some may perceive entrepreneurship in the Philippines as a lofty ambition, it presents many opportunities to cater to the burgeoning demands of the local market. This guide will walk you through the essential steps to legally establish a restaurant business in the Philippines.

Determining Your Business Structure

Before delving into the intricacies of securing permits, it is crucial to determine the structure of your food business. Your chosen business structure will have far-reaching implications, affecting your tax obligations, permit requirements, and personal liabilities as the owner. Here are the primary business structures recognized under Philippine law:

• Sole Proprietorship : A Sole Proprietorship is a business owned exclusively by a single individual who assumes full responsibility for all assets and obligations. While this structure grants you full control and authority over the business, it also entails bearing all potential losses. To establish a Sole Proprietorship, register with the Department of Trade and Industry (DTI) and secure a business name.
• Partnership : The Partnership structure is worth considering if you prefer collaborating with individuals possessing complementary skills. Under Philippine law, a Partnership enjoys a distinct legal personality separate from its owners. You can opt for a General Partnership, where all partners share unlimited liability, or a Limited Partnership, which limits liability for some partners. Consult with the Securities and Exchange Commission (SEC) for partnership registration.
• Corporation : For those planning to open a larger restaurant venture, a Corporation is an attractive option. With a minimum of five and a maximum of 15 shareholders, a Corporation restricts liabilities to the number of shares held by each owner. Like a Partnership, a Corporation is a separate entity from its owners and must be registered with the SEC.

Selecting your business’s most suitable legal structure requires careful planning and evaluation. If you struggle with this decision, contact us for assistance.

Navigating the Legal Requirements

Once you’ve determined your business structure, it’s time to address securing the necessary permits and licenses for your restaurant business in the Philippines. Here’s an overview of the legalities every new food business owner should be familiar with:

• Registration with DTI or SEC : Registration is mandatory regardless of whether your business operates online or physically. Sole Proprietors should register their business name with DTI, while Corporations and Partnerships should explore SEC requirements.
• Business Permits and Licenses : Obtaining a Tax Identification Number (TIN) is a foundational step achieved by obtaining a Mayor’s Permit . The specific processes and requirements may vary based on your municipality, so consulting your Local Government Units (LGUs) is advisable. Common prerequisites include:
• Barangay Clearance from the local Barangay where your business is situated.
• DTI Business Name Certificate for Sole Proprietors or Certificate of SEC Registration for Corporations and Partnerships.
• Community Tax Certificate or Cedula from the City Treasurer’s Office.
• A Sanitary Permit to ensure compliance with the Sanitary Code of the Philippines. Consider implementing the HACCP system for hazard reduction. This typically requires providing a Chest X-ray and 1×1 picture of your employees, and a medical certificate issued by the City Health Officer.
• If you lease space, include a Contract of Lease. If you own the property, provide a copy of the Transfer Certificate of Title (TCT) or Tax Declaration.
• Registration with the BIR and SSS : Registering with the Bureau of Internal Revenue (BIR) is a fundamental requirement for conducting business in the Philippines. No business can operate without a Tax Identification Number (TIN). Additionally, registering with the Social Security System (SSS) is essential for ensuring the well-being of your employees. The requirements for registration vary depending on your business’s legal structure, such as Single Proprietorship, Partnership, or Corporation.
• Compliance with FDA Regulations : If your food business involves producing or selling food products, it must align with regulations set forth by the Food and Drug Administration (FDA). Refer to the FDA website for detailed information on licensing, registration, and compliance.

Establishing a food business in the Philippines is a venture that requires dedication and adherence to legal procedures. To embark on this journey legally, meticulous attention to paperwork and compliance with government regulations is paramount. By following these steps, you can turn your passion for cooking into a thriving and legitimate restaurant business in the Philippines.

Is Assistance Available?

At Triple i Consulting, we understand the importance of conserving time, effort, and financial resources when navigating application procedures, food business registrations, and various mandatory processes.

Distinguished as the pioneering ISO 9001:2008 certified firm in the Philippines, Triple i Consulting takes pride in delivering unparalleled company and business registration services. Allow us to assist you in your journey towards business success! Please contact us through one of the following channels:

• Contact Us Here
• Fill out the form below
• Call us at: +63 (02) 8540-9623
• Send an email to:  [email protected]
• business registration
• Business Registration Philippines

You can submit to the contact form above or just drop us a message using the email below [email protected]

First Name (required)

Last Name (required)

Your Email (required)

Phone (Enter Your Phone Number if You'd Like Us to Call You)

Your Message

12F Sagittarius Building, 111, H.V. Dela Costa Street Salcedo Village, Makati City 1227 Contact Us : +63 (02) 8540-9623

Privacy Policy

Main Services

• Philippines Business Registration
• Pre-Approved Visa Processing
• Branch Office Registration
• Representative Office Registration
• SEC Corporation Registration
• Regional Headquarters Registration
• Visas and Immigration Services
• Corporate Auditing Services
• Corporate Tax Consulting Services
• Environmental Compliance Certificate

Other Services

• 9g Working Visa
• AEP – Alien Employment Permit
• FDA License to Operate
• FDA Certificate of Product Registration
• Accounting Outsourcing Services
• Payroll Outsourcing Services
• Bookkeeping Outsourcing Services
• FDA Consulting
• Environmental Consulting Services

Subscribe to our Newsletter

Academia.edu no longer supports Internet Explorer.

To browse Academia.edu and the wider internet faster and more securely, please take a few seconds to  upgrade your browser .

Enter the email address you signed up with and we'll email you a reset link.

• We're Hiring!
• Help Center

Business Plan: Mini Fast Food Restaurant

Related Papers

Divina Seming

Kevin Caralde

Neil Davidson

This article examines the contradictory relationship between neoliberalism and the politics of the far-right. It seeks to identify and explain the divergence of the 'economic' and the social/ cultural spheres under neoliberalism (notably in articulations of race and class and the 'politics of whiteness') and how such developments play out in the politics of the contemporary far-right. We also seek to examine the degree to which the politics of the far-right pose problems for the consolidation and long-term stabilization of neoliberalism, through acting as a populist source of pressure on the conservative-right and tapping into sources of alienation amongst déclassé social layers. Finally, we locate the politics of the far-right within the broader atrophying of political representation and accountability of the neoliberal era with respect to the institutional and legal organization of neoliberalism at the international level, as most obviously highlighted in the ongoing crisis of the EU and Eurozone.

ChulaPress & Alpha Sci

Ariya Aruninta

Landscape Architectural Design and Construction Technology focuses on the analysis of design ideas related to landscape architecture and construction behind such projects so that the readers can apply them to their work. A good design means the integration of appropriate construction techniques and the existing related knowledge and technology. The landscape architecture reflects its concepts and construction of that time. The writer, therefore, explains these concepts by comparing projects of different periods.

frank herfert

Japanese text by Shozo Karasuda (Toyo Kogyo), 1969/70 6 pages Short English synopsis / summary see page 6 Mentioned are ... Curtiss-Wright, Daimler-Benz, Fichtel + Sachs, Mazda (Toyo Kogyo), NSU german keywords: Wankelmotor / Kreiskolbenmotor English Keywords: Wankel Engine / Wankel Rotary Engine / Rotary Piston Engine / Rotary Combustion Engine

Daniel Quiroz

La presencia de balleneros noruegos en las costas de Chiloe es uno de los hechos menos conocidos en la historia de la caza de ballenas en Chile. Aunque estuvieron solo cinco anos, sus actividades dejaron huellas que permiten construir un relato, fragmentario sin duda, sobre sus principales caracteristicas y asi rescatarlos del olvido y de la niebla. La etnografia retrospectiva nos permite estudiar una sociedad del pasado utilizando “equivalentes historicos de las observaciones de los etnografos”. Los “recuerdos” y los “recortes” se unen para entretejer con los informes emitidos por estos “etnografos historicamente equivalentes” una historia sobre la actividad ballenera noruega en las costas de Chiloe.

wendy tarigan

The problem identified in this study is how visitors’ perception and the image communication influenced the overall image of Cirebon as a tourist destination. This study was conducted by using structural equation modelling. The results of this study show that perception variable equation significantly affected the overall image variable, while the image communication variable did not significantly affect the overall image. On the other hand, the causal relationship equation shows that there is a significant relationship between the exogenous latent variable of perception and endogenous latent variable of Overall Image. While there is no relationship between exogenous latent variable of image Communication with endogenous variable of overall image. The result is expected to give recommendation to the local government to develop and promote tourism that at the end can put tourism to generate income for the city.DOI: 10.15408/etk.v11i1.1872

Revista de la Facultad de Agronomía

Sergio Andres Bea

Las transiciones de sistemas herbáceos a leñosos, suelen tener las improntas hídricas más significativas. Este efecto sobre el recurso hídrico, tanto en el suelo como en el acuífero freático, puede magnificarse en territorios llanos. Para analizar la dinámica del agua en el suelo y acuífero de manera continua, se establecieron dos parcelas en un ambiente típico de la llanura Pampeana, una ubicada en una forestación con Eucalyptus viminalis Labill. y otra en un pastizal pareado. En la forestación se midió la transpiración promedio, la redistribución de las precipitaciones en los componentes trascolación, escurrimiento fustal e interceptación y en ambas parcelas la profundidad del acuífero freático y la humedad del suelo a 20 y 50 cm de profundidad durante 2 años. Asimismo, se realizó una simulación numérica para estimar la transpiración de los cultivos de verano más comunes en la región. En este estudio no se verificó una conexión de la vegetación con el acuífero. En la parcela fores...

Zootecnia Tropical

Guillermo Barreto Argilagos

De musica disserenda

Benjamin Virc

Z namenom implementacije interdisciplinarnega teoretskega aparata za proučevanje libretov v multimodalnih umetniških konfiguracijah v polju glasbenega gledališča avtor članka predstavi lastno inovacijo – analitično orodje Vokalurlinie. Ta nam kot zanesljiv metajezikovni zapis bimodalne kongruence besedne in glasbene prozodije omogoča pertinentno reševanje problemov, povezanih s prevajanjem in adaptacijo libreta, z namenom zagotavljanja karseda optimalnih pogojev pevske izvedbe in percepcije.

RELATED PAPERS

International journal of toxicology

Basu Banerjee

PAULUS: Revista de Comunicação da FAPCOM

Carlos Andres Barrios Motta

Asian Pacific Journal of Cancer Prevention

Mohammad Hayatul Islam

RECIMA21 - Revista Científica Multidisciplinar - ISSN 2675-6218

Enir Fonseca

International Journal of Scientific Research in Computer Science, Engineering and Information Technology

International Journal of Scientific Research in Computer Science, Engineering and Information Technology IJSRCSEIT

Breast Cancer Research

Ery Suhartanto

The Veterinary Journal

Joelma Trigo

Journal ijmr.net.in(UGC Approved)

The Journal of Physical Chemistry C

Olympia Pachoumi

Gabrielle Davie

Scientific Reports

Farideh Ordikhani

Chemical research in toxicology

Ann-therese Karlberg

Krzysztof Wiedermann

Mahmoud Kandeel

•   We're Hiring!
•   Help Center
• Find new research papers in:
• Health Sciences
• Earth Sciences
• Cognitive Science
• Mathematics
• Computer Science
• Academia ©2024

Eat App for

How it works

How to Write a Fine Dining Restaurant Business Plan

A fine dining restaurant business plan is a comprehensive document that details the concept, market analysis, unique culinary offerings, service protocols, financial planning, and marketing strategies geared around starting, and most importantly, sustaining a high-end dining establishment.

In this comprehensive guide, we will walk you through the process of crafting a detailed business plan tailored to the unique demands of a fine dining restaurant. 

Why you need a fine dining business plan

A fine dining business plan is crucial for laying the groundwork for the restaurant, providing a detailed roadmap for strategic planning, financial management, and operational guidelines.

To secure funding it is vital to demonstrate the business’s viability to investors and lenders. The plan also supports the navigation of regulatory landscapes, licensing laws, informs targeted marketing strategies, and helps in identifying risks and opportunities within the market.

Furthermore, it outlines the structure for staffing and future growth, ensuring that the restaurant can deliver an exceptional dining experience and thrive in a competitive industry.

According to a survey by RestaurantOwner.com , restaurants with a written business plan had over a 30% chance of success than those without a plan.

Sections in a fine dining restaurant business plan

Executive summary.

An executive summary for a fine-dining restaurant business plan is a concise overview that encapsulates the restaurant's vision, concept, market analysis, unique selling points, financial highlights, and strategic goals.

It's designed to grab an investor's attention and summarize the most compelling aspects of the proposed venture in a clear and engaging manner.

The executive summary contains:

• Business concept
• Vision and mission statements
• Brief overview of the restaurant’s theme and cuisine
• High-level financial information and projections
• Overview of funding requirements

Example of fine-dining restaurant executive summary

The outlook is bright for Kings District in Park City, especially the Lakeview Area. This district is witnessing the rise of numerous upscale commercial and residential projects. Nearby, in the Riverside District, a modern mixed-use complex is progressing rapidly.

Together, these developments will introduce over 150,000 sq. feet of commercial space and more than 1000 homes, with sales ranging from $200,000 to $500,000 and rentals from $1000 to $2500 monthly. These projects are set to boost Lakeview’s economy throughout the year.

Yet, despite the anticipated population growth and economic boost, the area lacks a welcoming spot for quality dining. Tempo Dining and Lounge will fill this gap, providing a 50-seat fine-dining restaurant and a 20-seat lounge area. The establishment will offer a menu blending American-Italian cuisine with Moroccan touches.

Tempo Dining and Lounge will be situated in the thriving Lakeview sector of Park City, with views of the sea and Green Meadows Park along the Grand Isle Parkway.

With an elegant lounge and a warm dining area adorned with fine furnishings and decor, the lounge will feature classic love seats and plush leather couches. A softly lit bar in the lounge corner will serve timeless drinks, making Tempo the ideal venue for casual drinks, meals, or small business gatherings.

Remember, what's key here is appealing to investors. They'll be looking for numbers and market opportunity as much as how good the concept is.

Company overview

The company overview section pairs with the executive summary to give a snapshot of what the business plan for our fine dining restaurant covers. Think of it as the nuts and bolts that hold the grand vision together.

Here, we lay out the concept of our fine dining restaurant, the unique dining experience we aim to offer, and the signature dishes that'll be the talk of the town. It’s where we detail the ownership setup and how potential investors fit into the picture.

This part is crucial—it’s about who’s steering the ship and the crew they’ll need to hire to deliver impeccable service. We'll talk about our sources for the freshest ingredients and our approach to creating an unmatched ambiance. Plus, we'll touch on the all-important financials, giving a peek at the expected financial health of the restaurant.

Market analysis

Conducting a thorough market analysis is indispensable. Start by defining your target demographic, including their income levels, dining preferences, and spending habits.

Analyze competitors in your vicinity, pinpointing their strengths and weaknesses. Assess the industry trends, such as the growing emphasis on organic ingredients or experiential dining. This section must demonstrate a clear understanding of the market dynamics and how your restaurant will position itself within that competitive landscape.

Example of a fine dining restaurant market analysis

Market Overview: The fine dining landscape in Downtown Gourmetville has expanded by 4% this year. With a local population of 500,000 and a gap in high-end culinary options, there’s an unmet demand for luxury dining experiences.

Target Market: 'The Shed' targets individuals aged 35 to 65 with high disposable incomes, a taste for sophisticated dining, and interest in culinary trends. Secondary targets are millennials seeking elevated dining for celebrations.

Competitive Landscape: The area hosts five upscale restaurants, each with a niche offering. 'The Shed' will enter this arena with a unique proposition: a seasonal menu with ingredients sourced from local organic farms.

Demand and Growth Potential: Current trends show a 30% customer interest in new fine dining options, while local economic forecasts suggest a steady increase in luxury expenditure.

A Statista survey found that 30% of restaurant operators felt that offering new or innovative services was a necessary change for survival, underlining the flexibility that a well-thought-out business plan can provide.

Concept Overview

A concept overview for a fine dining restaurant is a succinct description that outlines the restaurant’s unique vision, ambiance, cuisine style, service level, and overall dining experience it aims to provide its patrons, distinguishing it from competitors and setting the expectations for its target clientele.

Need some inspiration and guidance for how to think about your concept? check out restaurant expert Ben Leventhal's on post on the Unifying Theory of Restaurants. 

Menu and Culinary Experience

The soul of a fine dining restaurant lies in its menu and the culinary experience it promises. Provide a sample menu that reflects your restaurant’s concept and pricing strategy.

Discuss the sourcing of ingredients, the culinary techniques to be employed, and the expertise of your chef. Explain how the menu will evolve and how you plan to keep it exciting and relevant.

Don't forget to describe the ambience and dining experience you aim to create—fine dining is as much about the environment as it is about the food.

Initial branding

When it comes to marketing a fine dining restaurant, creating a compelling visual brand is key. This involves working with designers to produce a logo and design theme that reflect the upscale and unique experience your restaurant promises. The imagery should connect with the restaurant's concept and promise of a luxurious dining experience.

While planning for growth and recognition is important, it's crucial to first resonate with the local diners who will become your regulars. Remember, a strong local following can give your restaurant a distinguished reputation that attracts visitors and food lovers looking for an authentic, high-quality experience.

Including initial branding ideas in the business plan will make a huge difference when it comes showing investors or others your plan. It's shows you are serious, but also gives potential investors to actually envision what the final product will look like.

Marketing and sales strategy

In a world where dining choices are abundant, an effective marketing strategy is critical. Outline your plan for building a strong brand identity through logo design, a compelling narrative, and high-quality visual imagery.

Detail how you will leverage social media, food critics, influencers, and local events to generate buzz. Include strategies for upselling premium dishes and wines, as well as plans for customer retention programs, such as exceptional guest experiences and special member events.

For fine dining restaurants how you outline your marketing strategy will likely be more important than other types of restaurants business.

We've suggested the following framework when it comes to fine dining restaurants.

1. Storytelling for fine dining restaurants

Sharing your restaurant's compelling narrative, from the chef's culinary journey to the origins of your ingredients and the inspiration behind your cuisine, engages customers seeking more than a meal but a memorable dining experience.

2. In restaurant experience

With the rise social media and especially #foodstagram, the in restaurant experience is as much digital as it is physical. Restaurant's should be keenly aware of this take action to optimize the guest experience for sharing online. 

3. Customer relationship management (CRM)

In today's fast-paced environment, a high-quality and responsive CRM system is crucial for restaurants, serving as the cornerstone of effective marketing strategies and customer engagement to boost reservations and foster repeat dining experiences.

4. Customer journey - seamless digital and physical experiences

Restaurants need to recognize that the modern customer journey, shaped by digital convenience, expects a seamless transition from online browsing to making a reservation with minimal effort, and those failing to provide such ease with their restaurant software risk losing customers to competitors who do.

We suggest you add your own unique answer to these four points in your fine dining plan.

Further reading

• A Guide Fine Dining Restaurant Marketing

Operations Plan

Your operations plan should provide a clear picture of the daily running of your restaurant. Address the kitchen’s operational flow, the front-of-house service procedures, and customer service policies.

Detail the restaurant layout, the number of staff required, their roles, and the training programs you'll implement. This section should reassure readers that you understand the operational complexities of a fine dining establishment.

Management Team

Introduce your management team and advisory board, emphasizing their industry experience, and expertise in fine dining.

Detail the organizational structure and the responsibilities of each team member. Include profiles of key personnel such as the General Manager, Head Chef, Sommelier, and if applicable, any notable figures within your team who will add credibility. 

Social Responsibility and Sustainability

Address how your restaurant plans to engage with the community and its approach to sustainability. This might include sourcing from local producers, minimizing food waste, and implementing environmentally-friendly practices. Demonstrating a commitment to social responsibility can differentiate your restaurant and appeal to socially-conscious diners.

• 15 Restaurant Sustainability Ideas for a greener future.

Financial Projections

In this section, offer a detailed financial plan that includes startup costs, projected income statements, cash flow statements, and balance sheets for at least the first three years.

Be realistic about your projections and provide a break-even analysis. Include various scenarios that demonstrate how your restaurant will remain profitable under different market conditions. Financial projections should be backed by data drawn from your market analysis and comparable business models.

Examples of fine dining financial projections

Need some inspiration on the type of projections to include? Use this list and pick what makes most sense for your particular concept.

• Daily Receipts: Estimating average daily customers and average spend per customer.
• Seasonal Fluctuations: Adjusting for expected busy and slow periods based on trends or local events.
• Cost of Goods Sold (COGS): Projecting the costs for food and beverage inventory.
• Labor Costs: Salaries and wages for chefs, servers, managers, and other staff.
• Operating Expenses: Utilities, rent, insurance, marketing, and other ongoing costs.
• Opening Day Balance: Initial cash on hand.
• Monthly Inflows and Outflows: Expected cash coming in from sales and going out for expenses.
• Cash Reserves: Emergency funds or savings to cover unexpected costs.
• Calculating the point at which total revenue equals total expenses, indicating when the restaurant will start to generate profit.
• Profit and Loss Statement (P&L):
• Monthly Profit/Loss: Revenue minus COGS, labor, and operating expenses.
• Quarterly and Annual Summaries: Broader view of financial health over longer periods.
• Return on Investment (ROI): Analysis of the profitability of the initial investment over time.
• Best-case and Worst-case Scenarios: Projecting financial outcomes under different scenarios (e.g., an economic downturn or a surge in customer traffic).
• Learn more about restaurant metrics
• 34 Best restaurant event ideas

Supporting information

The final part of your business plan should include any additional information that supports your plan. This could consist of letters of intent from suppliers, resumes of key staff, architectural renderings of the restaurant, marketing materials, and any other relevant documentation.

Wrapping it up

A well-crafted fine dining restaurant business plan is a blueprint for success, articulating a clear vision and laying out a strategic roadmap for establishing and sustaining a luxury dining experience.

It underscores the importance of understanding the market, creating a distinctive brand, delivering an exceptional culinary and dining experience, and building a strong operational and financial framework.

This plan is not merely a pitch to investors but a detailed guide that navigates the complex landscape of fine dining, ensuring that every aspect of the restaurant - from concept to kitchen, from service to sustainability - is aligned with the goal of creating an establishment that stands out in the competitive fine dining world, delights guests, and achieves long-term profitability.

Director of Marketing at Eat App

For the past 7+ years Ryan has been focused on helping restaurants succeed with digital marketing and front-of-house operations. He is Director Marketing at Eat App.

Reviewed by

Nezar Kadhem

Co-founder and CEO of Eat App

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

Share this article!

Related articles

How to Write a Restaurant:...

A restaurant business plan is a framework that...

An executive summary for a restaurant is a...

How To Create A Restaurant:...

Struggling to create a restaurant pitch deck that...

How to Calculate Restaurant:...

Calculating potential revenue is one of the most...

Join restaurants in 70+ countries using Eat App

Empowering restaurants, one table at a time Discover seamless dining with Eat App

• Reservation system
• Table management
• CRM and guest profiles
• Reports & trends
• Integrations
• Privacy policy
• Terms of service
• The 16 Best Reservation Systems
• Guide to Restaurant Marketing
• Guide to Customer Service
• Guide to Making a Restaurant Website
• All articles

"> "> Compare us

• Seven Rooms
• Compare All

© Eat App. All rights reserved.

• Share full article

Advertisement

Supported by

Guest Essay

What Do I Owe the Dead of My Generation’s Mismanaged Wars?

By Phil Klay

Mr. Klay is a novelist and a Marine Corps veteran of the Iraq War. His most recent book is the essay collection “Uncertain Ground: Citizenship in an Age of Endless, Invisible War.”

About 10 years ago, as the war in Afghanistan was slowly, painfully winding down, I walked through Arlington National Cemetery with a fellow Marine veteran and a relative of mine visiting from Ireland. We passed row after row of pristine white tombs, the dead of all the just wars and unjust wars that made and remade this country, and my relative told us he found it quite moving; he hadn’t been expecting that. Perhaps he thought it’d be more bombastic, or obviously militaristic, and he was taken by the beauty and serenity and quiet dignity of the place.

So we brought him to Section 60 to see some of the newest graves, of kids born in the ’90s, and I told him the sight filled me with rage, these young lives thrown into a mismanaged war, where even their deaths, at that late stage, were mostly ignored. Just the background hum of a global superpower.

A couple of years later, in 2021, the Afghan war finally ended, taking with it a few American children of the 2000s, and, in a moral failure laid on top of the military failure, leaving tens of thousands of Afghans who worked with us at risk in the now completely Taliban-controlled country. The last Marines to fall died in a suicide bombing at a gate to Kabul’s airport, a blast that killed 11 Marines, one Navy medic, one soldier and about 170 Afghan civilians. The Marines were trying to manage the chaos of the poorly planned evacuation of Afghans from Kabul — a humanitarian mission at heart, trying to help those we were abandoning. A week before she died, one of the Marines, Sgt. Nicole Gee, posted a photo of her cradling a baby in Kabul and captioned it, “I love my job.”

America responded to those deaths with a drone strike against a Kabul vehicle the military claimed was transporting ISIS members who were about to carry out another attack, but that, in a twist that felt grotesquely emblematic of so many of our failures, turned out to carry an Afghan aid worker. The blast killed the aid worker and his relatives, seven of whom were children. The sort of people those Marines died trying to help.

How do you memorialize the dead of a failed war? At Arlington, it’s easy to let your heart swell with pride as you pass certain graves. Here are the heroes that ended slavery. Here are the patriots who defeated fascism. We think of them as inextricably bound up with the cause they gave their life to. The same can’t be said for more morally troubling wars, from the Philippines to Vietnam. And for the dead of my generation’s wars, for the dead I knew, the reasons they died sit awkwardly alongside the honor I owe them.

I watched a lot of Marines go off to Afghanistan, a war that I could have gone to but that I chose to avoid. Mostly, they were young. That’s the thing Hollywood most often gets wrong about war when they cast grown men to portray America’s finest killers. Look at a Marine infantry platoon, so many of whose members joined at 17 or 18, and you see boys. Boys who haven’t grown into cynicism yet. Some find it in the middle of their tours. Some keep that idealistic flame burning through multiple deployments. And some die before it can be extinguished.

For so many of the kids I saw, their mission mattered to them, and so their mission should matter to all of us when we remember their deaths. And the mission was a catastrophe. Memorial Day should come with sorrow and patriotic pride, yes, but also with a sense of shame. And, though it has faded for me over the years, with anger.

A few months after Kabul fell I went to the Bronx to see a war photographer I admire, Peter van Agtmael, taking a group of adult learners through a display of his photography from 9/11 to the present at the Bronx Documentary Center, photographs now collected in the book “ Look at the U.S.A. ”

“I just got back from Afghanistan, and it’s controversial to say, but it’s beautiful,” he told the group. “It’s beautiful to see Afghanistan at peace.”

Beautiful . I thought of a Marine in 2009, just back from Afghanistan, hollow-eyed, telling us in a monotone about his best friend taking a bullet to the head in these beautiful regions of the country, now at peace. What would he make of such a claim? Around me on the walls I saw a burned soldier in a combat hospital, the arm of a Trump supporter climbing over a wall by the Capitol on Jan. 6, the dust cloud of an improvised bomb detonation in Iraq.

Toward the end of the gallery, there was a huge print hung high up. You craned your neck and saw a homeless encampment in Las Vegas, and then, craning further, you saw an F-16 fighter jet, an aircraft that costs tens of millions of dollars, flying above. Amid our national forgetting of the wars, there was something powerful about seeing this accounting of America in the South Bronx, in a community whose struggles have so often been subject to forgetting, effacing, indifference. And, God, it was painful.

In the past when I’ve thought about the recent dead, I’ve told myself that service to country, service unto the point of death, is a momentous enough sacrifice to overshadow all other questions. The cause doesn’t matter so much if the fallen I knew served courageously, looked after their fellow Marines and kept their honor clean. But I’ve come to feel that airbrushing out the complexities of their wars is, ultimately, disrespectful to the dead. We owe it to the dead to remember what mattered to them, the ideals they held, as well as how those ideals were betrayed or failed to match reality.

This Memorial Day, as I get ready to take my sons to march in our local Memorial Day parade, our country is in the midst of the most divisive antiwar protests since the early days of the Iraq war, protests my friends characterize as either “objectively pro-Hamas” or as “opposing undeniable genocide.” Questions long dormant, about how we use our might and whom we help kill, feel like live political questions once again (even if we’re not talking much about actual American military deployments, or the troops who have most recently died at the hands of Iranian proxies). The debate is raw and angry.

Good. What a good, uncomfortable, painful national mood for remembering the dead. This year, when I remember them, I will not just remember who they were, the shreds of memory dredged up from past decades. I will remember why they died. All the reasons they died. Because they believed in America. Because America forgot about them. Because they were trying to force-feed a different way of life to people from a different country and culture. Because they wanted to look after their Marines. Because the mission was always hopeless. Because America could be a force for good in the world. Because Presidents Bush, Obama, Trump and Biden didn’t have much of a plan. Because it’s a dangerous world, and somebody’s got to do the killing. Because of college money. Because the Marine Corps is cool as hell. Because they saw “Full Metal Jacket” and wanted to be Joker. Or Animal Mother. Because the war might offer a new hope for Iraq, for Afghanistan. Because we earned others’ hatred, with our cruelty and indifference and carelessness and hubris. Because America was still worth dying for.

Phil Klay is a novelist and a Marine Corps veteran of the Iraq War. His most recent book is the essay collection “ Uncertain Ground: Citizenship in an Age of Endless, Invisible War .”

The Times is committed to publishing a diversity of letters to the editor. We’d like to hear what you think about this or any of our articles. Here are some tips . And here’s our email: [email protected] .

Follow the New York Times Opinion section on Facebook , Instagram , TikTok , WhatsApp , X and Threads .

How to Start a Food Cart Business in the Philippines

• by Prosperna
• May 23, 2024
• Online Business

Starting a food cart business in the Philippines is a great idea for entrepreneurs. It’s a chance to join a market that loves new and convenient eating options. 

The food cart model is especially good because it’s affordable and flexible, making it easier to overcome business challenges and delight customers who are always moving.

As technology changes the way we do business,  Prosperna  is a great resource for food cart owners who want to grow online. Prosperna helps you build a strong digital presence, making it simpler to connect with customers online. 

Whether it’s your first cart or you are growing your business, Prosperna’s tools can help you reach more people, manage your business more efficiently, and increase your sales in this fast-moving industry.

Understanding the Popularity and Advantages of Food Cart Business  in the Philippines

The growing popularity of food cart businesses among Filipino entrepreneurs is due to many important reasons. The main appeal is that it’s more affordable, as starting a food cart needs much less money compared to traditional stores. Another advantage is accessibility; these carts, whether they move or stay in one place, can be placed in busy spots, making it easy to reach potential customers.

Here’s why food cart businesses are getting more popular in the Philippines:

• Affordability : It’s cheaper to start a food cart business. You don’t need a lot of money to begin, making it possible for many new entrepreneurs.
• Accessibility : Food carts can easily move around or be set up in different busy spots. This means you can go where the customers are, helping you get more visitors.

Running a food cart business has some big benefits compared to traditional restaurants:

• Smaller teams : You usually don’t need many people to help run a food cart, which means it costs less for staff and it’s simpler to manage.
• Simplified operations : Since you have a smaller menu and less area to look after, you can make things run smoother and concentrate on being efficient.

Even with these advantages, it’s important to remember that this business is very competitive. There are many success stories, like Mang Juan’s Siomai, which began as a simple food cart and now has many branches all over the country. 

These stories show that not only can food cart businesses work, but they can also grow big.

To stand out in this busy market:

• Find a unique selling point (USP) that makes your food cart different from others.
• Highlight what’s special about your food cart, whether it’s the unique tastes, creative ideas, or great customer service.

By focusing on your USP, you can make your business noticeable among the many others trying to get customers’ attention in the busy streets of the Philippines.

Choosing the Right Path: Franchise or Build Your Own Food Cart  Business?

When you start a food cart business, you need to decide if you want to franchise a known brand or set up your own from scratch. Each choice has its own benefits and challenges:

If you choose to franchise:

• Brand Recognition: Customers already recognize and trust the brand.
• Proven Business Model: You get a system that’s already working well.
• Training and Support: You receive detailed help on how to run your business.
• Initial Investment: Starting costs are higher because of franchise fees.
• Ongoing Costs: You pay monthly fees for royalties or marketing which can lower your profits.
• Less Control: You have limited freedom to make changes as you need to follow the franchisor’s guidelines.

If you decide to create your own brand:

• Full Control: You have complete freedom to decide on your brand, menu, and how you operate.
• Customization: You can tailor your offerings to fit your specific customer base.
• Potential Cost Savings: There are no franchise fees and you can choose your own suppliers to possibly save money.
• Brand Building: You need to invest time and effort to make your brand known from scratch.
• Trial and Error: There’s a higher risk as there’s no guaranteed successful formula.

The best path for you depends on your resources, how much risk you’re willing to take, and your desire for independence. If having a well-known brand is important to you, then franchising might be better. 

However, if you prefer to be independent and have unique ideas for your food cart, then starting your own brand could be the right choice.

No matter which option you go for, Prosperna is here to help with your online presence. We provide tools to create an attractive digital storefront that matches your brand’s values.

Key Considerations for Starting a Successful Food Cart Business 

When starting a food cart business, it’s essential to have a clear and detailed business plan. This plan serves as your roadmap, helping you outline your vision, attract investors, and manage your business effectively.

Business Plan Components:

• Executive Summary: Provide a snapshot of your food cart business, including your concept and objectives.
• Market Analysis: Learn about the market by checking out customer demographics, needs, trends, and competitors.
• Organizational Structure: Describe how your business will be set up, including who owns it and the roles of employees.
• Product Line: Talk about the unique dishes or products your cart will offer.
• Marketing Strategies: Explain how you will promote your business to draw customers.
• Financial Projections: Offer realistic estimates of your expenses and potential income.
• Funding Request: If you need start-up money, mention how much and what it will be used for.

Steps to Launch Your Business:

• Start with Research: Understand the food cart industry in your area.
• Define Your Business Concept: Pinpoint what makes your cart different.
• Conduct Market Analysis: Look at what competitors do and what customers like.
• Plan Your Operations: Decide on suppliers, equipment, team size, and daily tasks.
• Develop Marketing Strategies: Build your brand and choose promotional activities.
• Prepare Financial Projections: Calculate potential costs and earnings.
• Compile Documentation: Put all your plans and information into a clear document.
• Review and Refine: Get feedback to improve your business plan.

By customizing these steps for the food cart sector in the Philippines, you can develop a strong business plan that prepares you for future success.

Ensuring Quality in Your Food Cart:

• Source Fresh Ingredients: Always check the quality of supplies from your providers.
• Implement Strict Hygiene Practices: Train your team in food safety and keep your space clean.
• Conduct Regular Quality Checks: Regularly check your food’s taste and presentation to ensure consistency.
• Listen to Customer Feedback: Use customer comments to better your food and service.

Focusing on quality not only meets standards but also builds trust with your customers, encouraging them to come back.

Choosing the Right Location:

• Busy Street Corners: These spots have lots of people and activity.
• Near Offices or Schools: These areas provide a constant flow of potential customers.
• Popular Markets or Fairs: These venues are ideal for attracting people interested in food.

Location Research Tips:

• Conduct Market Research: Gather info about the area, like who lives there and when it’s busiest.
• Evaluate Accessibility: Make sure people can easily get to your cart.
• Negotiate and Obtain Permissions: Talk to local authorities or property owners about setting up your cart.
• Analyze Competition: See what other food options are nearby and think about how to stand out.

Careful research and strategic location choice lay a solid foundation for drawing and keeping customers.

Menu and Branding:

• Highlight Your Specialties: Focus on what you do best, whether it’s a unique local dish or a creative new idea.
• Incorporate Local Flavors and Trends: Use fresh, local ingredients and keep up with what’s popular.
• Strategize Your Menu: Choose items wisely based on cost, prep time, and what people like.

Building Your Brand:

• Tell Your Brand Story: Share your unique background or concept that connects emotionally with customers.
• Create Memorable Experiences: Consider themed designs or special settings for your cart.

Prosperna can assist you in building an online presence that reflects your food cart’s identity. Consistent branding across all platforms enhances your visibility and impact.

Smart Marketing on a Budget:

• Use Social Media: Platforms like Facebook and Instagram are free and popular places to engage with customers.
• Work with Local Influencers: Find local figures who can authentically promote your cart.
• Join Community Events: Participate in local gatherings to get your cart noticed.
• Encourage Customer Reviews: Positive reviews from happy customers can be very persuasive.

With Prosperna’s affordable eCommerce tools, you can set up an attractive online store and manage your digital sales efficiently, keeping your marketing costs low.

Starting small in your marketing doesn’t limit the effectiveness of your strategies. Use your creativity and initiative to expand your brand’s presence and achieve long-term success in the vibrant street food market of the Philippines.

Navigating Legal Issues and Ensuring Compliance for Your Food Cart  Business 

Starting a food cart business in the Philippines means you need to know and follow several legal rules to ensure your business meets local regulations. This is a crucial step in creating a trustworthy brand that customers can rely on.

Before you begin selling your tasty dishes, you must get certain permits and licenses:

• Register your business with the Department of Trade and Industry (DTI) if it’s a sole proprietorship, or with the Securities and Exchange Commission (SEC) if it’s a corporation.
• Obtain a Mayor’s Permit from your city or municipality.
• Check for other local requirements as different places may have their own rules.

The Philippines Food and Drug Administration (FDA) sets strict food safety guidelines to protect your customers and your business:

• Keep high sanitation standards to ensure a clean cooking and serving environment.
• Follow the right food handling procedures to avoid any health risks.
• Regularly check the health of your team members to maintain a safe food preparation area.

While Prosperna can help boost your online presence, it’s also vital to show that you meet offline regulations:

• Display your FDA certification or Mayor’s Permit on your website to reassure customers about your commitment to safety and legality.

By focusing on these legal details, you lay the foundation for a successful food cart business that earns customer trust for its high-quality food and commitment to safety standards.

Expanding Your Reach Through Online Platforms: The Role of  Prosperna 

Prosperna is a great tool for food cart entrepreneurs who want to make a mark in the online marketplace. This platform offers easy-to-use features, including website templates that are perfect for food cart businesses. Here are some standout features of Prosperna:

• User-Friendly Website Templates: These are designed to be simple, allowing even those without much tech experience to set up a professional-looking website.
• Multi-Channel Selling Capabilities: This feature lets food cart owners sell their products on various online channels, helping them reach more customers.
• Secure Payment Integrations: With this, customer payments are safe, which builds trust and promotes repeat customers.
• Pre-Integrated Shipping: With Prosperna, merchants can save time and money with our pre-integrated shipping partners like Lalamove, J&T Shipping and more. 

Having a professional website does more than just show your online presence; it also builds credibility. In today’s digital world, where people often look online to find places to eat, a well-crafted website is essential.

Food cart entrepreneurs should really use what Prosperna offers to boost their online visibility. 

By using Prosperna’s online tools along with strong offline strategies, they can market their business effectively and draw in more customers without losing the personal touch that makes food carts popular.

Remember, for anyone starting and growing a food cart business, focusing on your online presence is crucial.

Conclusion: Starting a Food Cart Business in the Philippines

Starting a food cart business in the Philippines is a great opportunity. You now know why this business type is popular and useful, have decided whether to franchise or start your own, and have learned key strategies for success. 

Here are some important points to remember:

• Having a good business plan is key to growing your business.
• To win customer loyalty, you need to consistently provide high-quality food.
• The location of your cart can greatly affect your business success.
• It’s important to stand out with an appealing menu and a strong Unique Selling Proposition (USP).

Ready to start your food cart journey with Prosperna?

Prosperna is an all-in-one eCommerce platform for Philippines businesses and digital creators. We are on a mission to empower 1 million Filipinos with simple and affordable eCommerce solutions.

In fact, we are so passionate about helping Philippines businesses and digital creators that we’re giving you a free account forever!

Want to start selling online? 

Create your free-forever Propserna account now!

FAQs (Frequently Asked Questions)

Food cart businesses are popular in the Philippines because they are affordable and accessible. Starting one requires relatively low capital, making it an easy option for aspiring entrepreneurs to jump into the market with a manageable investment.

When starting a food cart business, it’s important to have a strong business plan, maintain high-quality and consistent food, choose the best location, develop a great menu and unique selling proposition (USP), and use smart marketing strategies even with a small budget. These steps help build a solid base and a competitive advantage in the market.

Food cart owners in the Philippines need to get the right permits and licenses from local authorities. They also must follow food safety rules from the FDA (Food and Drug Administration) to keep their operations clean and safe. Meeting these legal standards is essential for compliance and gaining customers’ trust.

Prosperna helps food cart owners go online by offering easy-to-use website templates, tools to sell on multiple online channels, and secure payment options. Having a professional website through Prosperna boosts credibility and draws customers, which is increasingly important in today’s digital world. Using Prosperna along with offline strategies provides a balanced approach to marketing.

Access our eCommerce Secrets for FREE!

• First Name *
• Last Name *
• Phone Number *
• Email Address *
• Yes, I would like to receive marketing communications regarding Prosperna products, services, and events. I can unsubscribe at any time. * Yes, I would like to receive marketing communications regarding Prosperna products, services, and events. I can unsubscribe at any time. * Agree
• Do Not Fill This Out

Dennis Velasco

Dennis Velasco is the CEO and Founder of Prosperna, an all-in-one eCommerce platform for Philippine businesses. As a technology evangelist at heart, Dennis is super passionate about helping MSMEs "level the playing field" with technology. Feel free to connect with him on Facebook and LinkedIn .

Leave a comment Cancel reply

Your email address will not be published. Required fields are marked *

Save my name, email, and website in this browser for the next time I comment.

Launching Your Online Clothing Business in the Philippines: 5 Steps to Success

Effective Techniques to Maximize Profits When Selling Digital Products Online

Benefits of Starting an Ukay-Ukay Business

Table of Content:

Next Chapter:

12 Best Project Management ERP Software in the Philippines 2024

In today’s competitive business landscape in the Philippines, managing projects efficiently and effectively presents a significant challenge for many organizations. Delays, budget overruns, and resource mismanagement can derail even the most meticulously planned projects. Project Management ERP systems offer a comprehensive solution, streamlining processes and integrating various functions such as budgeting, scheduling, and resource allocation.

By adopting a robust project management ERP, 37% of businesses can enhance their project delivery capabilities, ensuring projects are completed on time, within budget, and to the highest quality standards. Because of this, project management ERP software is now crucial for companies in the Philippines. Finding the right one is hard with so many choices. What project management ERP software will be number one in the Philippines in 2024? Let’s look at the leaders to see.

Table of Content

Content Lists

What is Project Management ERP and Its Benefits?

Project Management ERP ( Enterprise Resource Planning ) is a comprehensive software solution designed to streamline and optimize project-related processes within an organization. It integrates various aspects of project management, such as planning, scheduling, resource allocation, budgeting, and reporting, into a unified platform.

By centralizing project data and workflows, ERP systems facilitate better collaboration among team members, improve decision-making, and enhance overall project efficiency. One of the key features of Project Management ERP is its ability to provide real-time visibility into project progress and performance.

Using project management software has several advantages, including enhanced team cooperation, decision-making, and overall project efficiency. More specifically, here are further advantages of software projects for companies in the Philippines:

• Provide real-time updates on project progress and performance.
• You’ll be able to easily track activities, milestones, and spot potential difficulties or challenges whenever they arise.
• Ease of decision-making ensures that your business in the Philippines stays on sure and does not exceed operational
• Ensures a smooth flow of information throughout the organization.
• Streamline your business procedures, fulfill consumer expectations, and drive long-term growth.

12 Best Project Management ERP in the Philippines You Should Know

Searching for the best project management ERP in the Philippines can be daunting, yet essential for businesses aiming for efficiency and scalability. With so many options for project management, selecting the right ERP should be done correctly. So, that’s why we are here to give you the best twelve standout recommendations for project management systems in the Philippines.

1. HashMicro Project Management ERP

First established in Singapore, HashMicro expanded its business to other giant countries in Southeast Asia, such as Indonesia, Malaysia, and the Philippines. More than 1750 enterprises entrust their business to HashMicro’s system.

Changi Airport, Brinks, Bank of China, and Hino are just a few of HashMicro’s clients that have successfully streamlined their management projects. The reason is because of the easy-to-use and comprehensive features of HashMicro, such as:

a. Project monitoring dashboard

The HashMicro dashboard is easy for you to understand and will make the management and visibility of company work projects more visible, efficient, and communicative.

b. Cost and budgeting management

HashMicro’s project management system offers a robust cost and budgeting management feature that efficiently tracks expenses and invoices to maximize project cost absorption. This feature is designed to ensure that projects can be completed as planned, aligning with the initial budget and resource allocation strategies.

c. Timesheet & invoice management

HashMicro streamlines the timesheet and invoice management process, allowing for precise tracking of billable hours and efficient invoice creation. This feature enhances project cost control by providing detailed insights into time spent on specific tasks and the financial impact on the overall budget.

d. Task and deadline management

Project management ERP system ensuring that all projects meet their deadlines with a list or calendar view. This feature allows for effective distribution of tasks and obligations among team members, while also providing the ability to track progress and prioritize project completion.

e. Project reporting in Gantt Chart & S-Curve

These tools provide a clear and detailed representation of project timelines and progress. Also, it enables project managers to monitor performance trends, forecast completion dates, and identify potential deviations from the plan, ensuring projects stay on track.

f. Project template management

This feature streamlines the process of setting up new projects by providing customizable templates that can be used to standardize project planning and execution. It will save time and ensure consistency across projects, allowing teams to quickly initiate new projects with predefined tasks, schedules, and resource allocations.

HashMicro brings strong features to the table. There are picks for featureinesses needing good project management software. But, let’s move to another recommendation so you can choose the best ERP system for your business.

2. Acumatica

Acumatica has good project management features and uses cloud technology. This software stands out with its project tracking and planning. You can create and manage projects with Acumatica. It lets you track progress, assign resources, and watch expenses. Your projects will stay on track. Project management ERP from Acumatica greets you with an easy-to-use dashboard. This helps you manage projects anywhere, keeping you always in charge.

• Project Cost Tracking
• Time and Expense Management
• Resource Management
• Reporting and Dashboards
• Compliance Management
• Change Order Management

3. Netsuite

• Project dashboard
• Task management
• Time tracking
• Project Budgeting
• Reporting and Analytics
• Collaboration Tools

4. Sage Intacct

Sage Intacct has tools for businesses in the Philippines. This software helps make project management easier. It’s made for businesses that focus on projects. Sage Intacct has some features that are needed to run projects well.

• Time and expense tracking
• Resource management
• Project billing and revenue recognition
• Real-time project visibility

• Project Planning
• Resource Allocation
• Time Tracking
• Expense Management
• Report and analysis

Unit4 is a project management software in the Philippines. It helps businesses manage projects well. It has many useful features that make work easier and more efficient. Its user-friendly design is great. It helps teams work together better and your team’s task becomes simpler.

• Centralized Dashboard
• You can manage your resources well with Unit4
• Time and Expense Tracking
• File sharing, instant messaging, and shared calendars
• Project Analytics

Syspro is great for managing projects better. It has lots of tools to make your work easier. With an easy-to-use design, it’s perfect for businesses in the Philippines. It has some features, pros, and cons such as:

• Reporting and analytics
• Real-time visibility
• Resource management tools
• Collaboration features
• Integration

Synergy is the next recommendation for project management ERP software in the Philippines. It improves teamwork and makes projects run smoothly. This tool is easy to use and very efficient. Here are the features with its pros and cons.

• Project tracking
• Document management
• Resource allocation
• Financial management

9. Jamis Prime ERP

Jamis Prime ERP helps manage projects well. It’s easy to use and can fit any business size. It’s good because you can easily connect with other tools and plan complex projects. Furthermore, you may need to know Jamis’s features, pros, and cons. Let’s dive down with the list below.

• Task Management
• Budget Management
• Project Scheduling

10. Deltek Vantagepoint

Deltek Vantagepoint is for services firms. It tracks project money, manages who does what, and keeps your customer info safe. Down below is a list of Deltek Vantagepoint’s features, pros, and cons for business in the Philippines.

• Project Planning and Scheduling
• Budgeting and Forecasting
• Document Management

BST10 helps firms that give advice or services. It tracks project costs, time, who’s doing what, and financial reports. It tells you a lot about your projects and is easy to understand. You may be curious about its features, so here are some of BST10’s key features.

• Risk Management

12. Microsoft Dynamics SL

Microsoft Dynamics SL is for organizations that do many projects. It looks after the money, plans budgets, makes sure you have the right people on tasks and keeps documents safe. It makes projects clear and helps you manage them well. Also, It connects well with other Microsoft tools, can be changed a lot, and is simple to use. Still, getting started might be tough, and you’ll need to learn to use all its features.

• Time and Expense Entry
• Project Billing
• Revenue Recognition

How to Choose the Best-Suitable Project Management ERP for Your Business

Here are essential guidelines for selecting the most suitable inventory management vendor in the Philippines, ensuring seamless integration with your company’s operations:

• Assess your business needs: Start by evaluating your business processes, goals, and challenges. Identify the specific features and functionalities you require in a project management system to address your company’s unique requirements.
• Determine budget and ROI: Define your budget constraints and consider the return on investment (ROI) you expect from implementing the ERP system. Balance the cost of the software with the potential benefits it can bring to your business.
• Consider scalability: Ensure that the software can accommodate increasing data volumes, users, and business complexity without significant disruptions.
• Assess user-friendliness: Choose an ERP system with an intuitive user interface and robust training and support resources.
• Review vendor reputation: Consider factors such as vendor stability, customer reviews, industry experience, and post-implementation support services.
• Conduct trials and demos: Before making a final decision, request a free demo of the ERP systems you’re considering. Test the software’s functionality, performance, and compatibility with your business processes to ensure it meets your expectations.

By following these steps and conducting thorough research, you can choose the best project management ERP system for your business in the Philippines, ultimately driving efficiency, productivity, and growth.

ERP Project Management is a comprehensive software solution for simplifying and improving projects within a company. This program integrates several aspects of project management, including planning, scheduling, resource allocation, budgeting, and reporting, onto a single platform.

After diving into the best recommendation, one of the most stand-out project management ERP in the Philippines is HashMicro . HashMicro has many features to make managing projects easier. It’s perfect for companies in the Philippines. It makes it simple to use resources well, follow how projects are going, and work better together. HashMicro also offers you a free demo . You can try it whenever you’re ready to boost your business process. Using HashMicro can make your work better, faster, and get better results. It’s easy for everyone to use.

• ERP Articles
• erp software

Looking for software system to improve your business efficiency?

Most popular, 10 best agriculture software in the philippines (2024), the importance of digital business transformation in the modern era, 15 benefits of warehouse management system, 10 best property management software in the philippines 2024.

HashMicro is Singapore's ERP solution provider with the most complete software suite for various industries, customizable to unique needs of any business.

ERP SOLUTIONS

• Construction
• Engineering
• Manufacturing

© HashMicro Pte Ltd

See how HashMicro can improve your business

We Are Proud to be a Part of Your Success Story

Growing and expanding the business is what every company is trying to achieve. However, this can add stress to the management due to increasing complexity. For that reason, we continuously develop products that can streamline business processes in all industrial sectors, no matter how big.

Dipercaya oleh

Register for a Demo Now!

Alex Typically replies within an hour

Making Daily Business Report

Report generator.

What is a business report?  Business reports are defined as a type of assignment in which you carefully analyze a certain situation and in the process, begin applying a variety of business theories to produce different suggestions that may ultimately lead to improvement in the near future.

• 8+ Performance Report Examples
• 7+ Sample Activity Reports

In general, writing business reports enable you to

• examine available and potential solutions to a problem, situation, or issue;
• apply business and management theory to a practical situation;
• demonstrate your analytical, reasoning, and evaluation skills in identifying and weighing up possible solutions and outcomes;
• reach conclusions about a problem or issue;
• provide recommendations for future action; and
• show concise and clear communication skills. You may also see status report examples .

Keep in mind that there is no right or wrong in preparing a business report. In fact, it is all a matter of trial and error as there is no possible way to tell whether the suggestions being placed on the fray has a chance of being accepted or rejected totally altogether. Furthermore, it is of utmost importance to consider the audience you are writing for: is it the CEO or will the simple report be available to all staff concerned? Please make sure that it has the correct and essential amount of formality, sensitivity, fairness, and objectivity.

What Is a Formal Business Report

Size: 66 KB

Sample Business Report Template

Size: 77 KB

Minutes of the Business Meeting

Size: 385 KB

Sample Executive Summary

Size: 120 KB

Sample Report Layout

Size: 83 KB

Drafting a Business Report

peerpex.com

Size: 96 KB

Here are some steps that you would need to follow when writing a business report:

Deciding What Type of Report to Write

1. present an idea..

A certain kind of business report that allows a presentation of a specific idea is normally called a justification/recommendation report. Recommendation reports are usually prepared especially when the staff concerned has a few suggestions that they would like to present to the management that they think can greatly benefit their productivity levels in the near future. You may also see investigation report samples and examples .

Typically, a justification would contain a summary and body in which the summary highlights any requests made whatsoever. The report’s body delves into the benefits, costs, risks, etc., associated with your request.

• For example, you would ask the manager to use this new and up-to-date P.O.S. system instead of the ones that have been around since the restaurant first opened. Try your best to indicate on why it is needed and how it can be used to improve the business at stake. You may also like employee report examples & samples .

2. Present risks involved with a specific opportunity.

Please understand that every action you do in life contains risks and dangers, and sometimes even rewards if you get lucky. Treasure hunters, for instance, will man up and go the distance, even encroach on death’s door itself to recover ancient artifacts that might be worth millions of dollars on the market. You may also see examples of short report .

For businesses, they make  investigative reports  that help determine the various risks that are going to be involved with a specific course of action. Investigative reports work great for helping a company anticipate repercussions. The content of the investigative report would normally contain an introduction, body, and conclusion.

The introduction simply highlights the problem under investigation while the body consists of a discussion of the facts and results of the investigation with the conclusion summarize the entire report.

• For instance, Microsoft wishes to partner up with a certain virtual reality (VR) company so that PC gamers can enjoy the immersive experience that the game has to offer. They discovered, however, that the VR company is running low on funds nearing total bankruptcy. As a result, Microsoft now has the responsibility conducting an investigation by writing a report as to discuss in-depth financial information on the VR company and its directors.

3. Present compliance information to a governing body.

There is no such thing as a ghost company or institution. In the island of Boracay, which is located at the northern part of the Philippines, the government discovered that there were several businesses that were not complying with the requirements that were given by the government. You may also see research report examples .

Other than the proper filing of taxes aside, there are other legal requirements that businesses will have to abide if they wish to keep it open (e.g., environmental certificate, etc.). Normally, a government official can just help you out as you fulfill your requirements in setting up a business. This kind of report is also known as a compliance report ,  in which companies must be held accountable and responsible. You may also like project report examples & samples .

All companies are required to have compliance reports that show proof to a governing body (city, state, federal government, etc.) that it is following all applicable laws/rules and that it is utilizing their money and resources properly. Just like the basic format of a report, it contains an introduction, body, and conclusion. You may also check out technical report examples & samples .

The introduction includes an overview of the report’s major sections while the body of the compliance reports outlines the specific data, facts, etc., that the regulatory entity needs to know and finally, the conclusion is used to summarize.

4. Present the feasibility of an idea or proposed project.

For instance, let us say that an underground subway is under the proposition stage that wherein it might get the chance to actually push through if a thorough study has already been undertaken by the private party with the assistance and cooperation of the public sector. You may also see medical report examples & samples .

What is normally submitted is called a feasibility report wherein it is a simple exploratory report that helps distinguish as to whether this or that idea will work for their benefit and the public’s benefit .  As always, reports like this should contain a summary and body in which the summary presents the idea while the body of the general report will cover the benefits, potential problems, associated costs, etc., of the proposed idea.

A company might use a feasibility report to explore questions such as these:

• Can this project be completed within its budget?
• Will the project be profitable?
• Can this project be completed within the allotted time frame?

5. Present research found in a study.

Now that the proposal stage is made, it is high time to present specific studies. Just like writing an undergraduate thesis, a research study report presents certain research on a specific issue or problem. This kind of report is an in-depth look at a very specific issue and must contain not just the abstract (summary) and the introduction, but also the methods, results, conclusion, and recommendation. You may also see financial report examples .

And because nothing can really be considered an original idea anymore, it is important to cite the other studies that you find useful to you as well.

• Going back to the underground subway proposal, your study has to identify other countries or states that have successfully adapted the underground subway and see whether it will work for your area as well given the fact that there are several variables to consider. Do you think that this can solve the problem of mass transportation and pollution in the province? What are some of the downsides and ups of this project moving forward? You may also like service report examples .

6. Help a company improve its policies, products, or processes via consistent monitoring.

Not all businesses are meant to be perfect. You have to understand that a business constantly improves over time. Even if you have reached the very top already, you have to be open to criticisms and suggestions as it is the only way you can let the business stay afloat. You may also check out management report examples .

One perfect example of this is Gordon Ramsay’s hit new TV show, 24 Hours to Hell and Back . But instead of writing the report down, he secretly surveys the restaurant both internally and externally and figure out then and there on what the issues are and how it can be resolved. You might be interested in quality report examples .

For businesses, this is called a periodic report , wherein it is written at fixed intervals, such as weekly, monthly, quarterly, etc. Periodic reports examine efficiency, profit and loss, or any other metric over the chosen interval. You may also see marketing report examples .

• For instance, restaurant managers list down the weekly sales of the establishment and how much of each featured dish was sold.

7. Report on a specific situation.

Unlike a fixed interval, there are some cases that only a situational report is written only in cases of a certain situation at hand. The situation can be as simple as the information provided at a conference or as complex as a report on the response to a natural disaster. These reports contain an introduction, body, and conclusion. You may also see sales report example & samples .

Use the introduction to identify the event and briefly preview what you cover in the body of the report. The conclusion discusses the undertaken or necessary actions for the situation.

• One example would be on the status of Haiti after the earthquake left them devastated and destroyed. Normally, a damage report would be written.

8. Present several solutions for a problem or situation.

A yardstick report weighs several potential solutions for a given situation. Based on the results, the writer would recommend a particular course of action. A yardstick report should contain an introduction, body, and conclusion. The introduction states the report’s purpose. The body presents the situation or problem followed by potential solutions/alternatives. The conclusion reveals the best solution or alternative. You may also like monthly report examples & samples .

• For instance, ABC Auto Manufacturing, Inc., wants to open a plant in Asia. The report might narrow down three country options based on the company’s needs. The report would then conclude which of the three countries is the best location for the new plant. You may also check out book report examples & samples .

Butler Group Example Business Report

Size: 194 KB

Humber Liberal Arts and Sciences Business Report

Size: 170 KB

Massey University Center for Teaching and Learning: Business Report

Size: 136 KB

Planning Your Business Report

emmabender.com

Radio and Television Business Report

a.optmstr.com

Size: 95 KB

The Company Business Report

Size: 112 KB

Graphic Business Report

Size: 51 KB

2017 Business License Data Report Card

Size: 198 KB

Writing a Business Report

1. determine your objective and format..

Now that you know the different types of business reports, you now have the responsibility to identify on what kind of report needs to be written and determine the certain objective the chosen report would like to fulfill. Do not be too bothered by the format as it is non-permanent. You may also see how to write a short report .

• Regardless of the answer, you need to make your objective concise. If it is muddled, then your report will only confuse your audience, which risks damaging the report’s credibility.

2. Identify your audience.

When  giving out a simple speech , who do you see? Some see them as just friends who work in the same company together. Some see them as respected colleagues and esteemed guests from different departments. While there are some that see them as total strangers. So it boils down to the biggest question: who are you really talking to? When writing the business report, try to consider what they know and what they do not know.

And if you are aware that they know little to nothing of the topic you are about to submit to them, please do your utmost best to explain it to them in layman’s terms to comprehend a little bit easier. Remember that regardless of your audience, no bottom line speaks louder than money to a company or client. You may also like consulting report examples .

3. Identify what you need to learn.

The hardest part of writing a business report isn’t in the writing. It’s forming a conclusion and collecting the data necessary to support that conclusion. This involves a variety of skills, including data collection and market analysis . What do you—and, in the end, management—need to know to make an informed decision about the topic?

4. Collect the appropriate data for your report.

Just like writing a thesis, you need to gather data. Regardless of what kind of data you decide to collect, data is considered the heart and soul of every report or thesis. Without data, you are simply seen as someone who likes to blabber without any substantial backing whatsoever. You may also check out trip report examples .

• Data may come internally, which means you’ll be able to collect it quite quickly. Sales figures, for example, should be available from the sales department with a phone call, meaning you can receive your data and plug it into your report quickly. You might be interested in police report examples .
• External data may also be available internally. If a department already performs customer analysis data collection, borrow that department’s. You don’t need to conduct the research on your own. This will be different for every type of business, but the writer of a business report often doesn’t need to conduct firsthand research. You may also see financial report examples .

5. Organize and write the report.

Now that the report is already underway, now it is high time to start figuring out on how to organize and write the said report that you are assigned to do.

• One step would be to break up all important and relevant data into separate sections. Your business report should not look like a big pile of mess with random data here and there. Without organization and cohesiveness, everyone who reads it will just simply be confused. Remember that one key to the success of a well-written business report is organizing the data into separate sections. You may also see project report examples & samples .
• Organize the report into appropriate section headers, which may be read through quickly as standalone research, but also supporting the basic objective of the report together.

6. Draw conclusions with specific recommendations.

After writing down the findings from the data gathering process, you often then proceed to come up with conclusions that comes along with various recommendations.

• Any goals should include specific, measurable actions. Write out any changes in job descriptions, schedules, or expenses necessary to implement the new plan. Each general statement should directly indicate how the new method will help to meet the goal/solution set forth in the report.

GeoPlan Persona Graphic Business Report

Size: 212 KB

Example of a Business Report

Size: 97 KB

2010 Seniors Week Grants Business Report

Size: 76 KB

Clear Estimates Formal Proposal

Size: 612 KB

Instant Search UK Business Report

7. Write the executive summary.

The executive summary should be the very first page of the common report , but it should be the last thing that you write. The executive summary should present your findings and conclusions and give a very brief overview of what someone would read, should they choose to continue reading the entire report.

• The  executive summary gets its name because it’s likely the only thing a busy executive would read. This should only be written in just 200 to 300 words just enough to get the executive interested in the report you submitted. After all, this section is normally the make or break moment for the businessmen writing the report to get the higher ups interested.

8. Use infographics for applicable data, if necessary.

Infographics are useful in order to make the data presentable to the readers of the report. No one really likes to read the paper if it is all in paragraphs. Another thing is that it is tedious to actually read it. Especially when the data is very long. If it is at all possible, you can always ask for assistance from graphic designers who can help you present the data with a little finesse. You may also see visit report examples & samples .

• Generally speaking, visual figures are a great idea for business reports because the writing and the data itself can be a little dry. Don’t go overboard though. All infographics should be relevant and necessary.

9. Cite your sources, if necessary.

When writing a thesis, it is absolutely necessary to cite sources. After all, you are not the first to conduct this kind of study before. Keep in mind that there were others before you and that there are others who will come after you. If you do not cite your sources properly, you will be accused of intellectual property (IP) theft or simply known as plagiarism. You may also like audit report examples & samples .

• Use the appropriate formatting for the citations in your report, based on your industry.

10. Proofread your report twice.

Mistakes happen from time to time. Even the best of us can get careless at times or even overlook at a specific error that has been in front of us this whole time. When you type your business report, make sure to write it in a word-processing software that has a grammar check feature so that you will not easily get mistaken. But keep in mind that you actually need to have sufficient background in the language itself. You may also check out expense report examples & samples .

• For example, don’t overuse fancy words or make your sentences too wordy.
• Avoid using slang.
• If your report and audience are both closely tied to a specific industry, it’s appropriate to use jargon or technical terms. But you have to take care to not overuse jargon and technical terms.
• Generally, business writing is written in the passive voice, and this is one of the few instances where passive writing is usually better than active active writing. You might be interested in sales report examples & samples .

11. Create a table of contents.

Format the business report as formally as possible, creating a table of contents to make it easy to reference and flip through your formal report . Include all relevant sections, especially the executive summary and conclusions.

12. Package your business report.

The best complement to a thorough, well-researched report is polished packaging. This may include nice folders, binders, or paper. The bottom line is that your business report needs to look sharp to intrigue your audience enough to read it. This applies to any graphs or charts included in the basic report as well.

Text prompt

• Instructive
• Professional

Generate a report on the impact of technology in the classroom on student learning outcomes

Prepare a report analyzing the trends in student participation in sports and arts programs over the last five years at your school.