african restaurant business plan pdf

African Restaurant Business Plan [Sample Template]

By: Author Tony Martins Ajaero

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Are you about starting an african restaurant? If YES, here is a detailed sample african restaurant business plan template & feasibility report you can use for FREE .

Okay, so we have considered all the requirements for starting an african restaurant business. We also took it further by analyzing and drafting a sample african restaurant marketing plan template backed up by actionable guerrilla marketing ideas for african restaurants.

The united states of America is one of the few countries of the world that can boast of being home to people of different nationalities and Africans are some of the immigrants that consider the United States as their home.

So, if you are an African living in the United States and you want to leverage the vast population of African migrants in the US to generate revenue, then one of your best options is to start an African restaurant.

If you can successfully start an African restaurant in the United States, your customers will not only be Africans but every other person within your location who loves exploring delicacies from different parts of the world.

A Sample African Restaurant Business Plan Template

1. industry overview.

African restaurants are grouped under the restaurants industry, howbeit specialty restaurants. African restaurants are restaurants that mainly prepare and sell African-style food to their customers.

The African restaurant industry accommodates single-location, chain and franchised enterprises, as well as full-service and fast-food operators whose major delicacies are African inspired.

Players in this industry also sell alcoholic and other beverages as a means of generating more revenue. A close watch of the African Restaurants industry shows that the industry has benefited greatly from an increased acceptance of African cuisine in the mainstream American food industry.

In addition, an increasing immigrant population from Africa coupled with domestic adaptations of African food, such as African peppered Jollof Rice, Pounded Yam, Fufu (Foofoo), Banku, Kenkey and Garii (gari) which are served alongside soups and stews eaten by hand, has also aided the rise of the African Restaurants industry over the last five years.

As a result of these major trends, industry revenue is expected to continue growing going forward. The Restaurants industry that African restaurant is a part of is a thriving sector of the economy of the United States.

Statistics has it that in the United States of America, the Restaurants industry generates over $38 billion annually from more than 34,061 registered and licensed Restaurant franchises, and the industry is responsible for the employment of over 877,619 people.

Experts project the Restaurants industry to grow at a 2.9 percent annual rate within the next five years. The Restaurants Industry is a profitable industry in the United States and it is open for any aspiring entrepreneur to come in and establish his or her business.

You can choose to start on a small scale in a street corner like the average mom and pop business or you can choose to start on a large scale with several outlets in key cities. Plus, you don’t need to be an African to successfully run this business.

2. Executive Summary

Edo Kitchen® African Restaurant, LLC is an American incorporated business that will be located in one of the cities with a huge African population – Dallas Fort Worth Metropolitan Area, which happens to be the largest in Texas, but hopes to spread out to key cities in the United States with the first 5 years of operation.

We are at the final stage of leasing a facility along a major road that is big enough to fit into the kind of African restaurant that we intend launching. The facility is located in a corner piece property directly opposite the largest residential estate in Dallas Fort Worth – Texas.

Edo Kitchen® African Restaurant, LLC will be involved in the sale of a wide variety of African inspired delicacies and drinks. We will be involved in operating quick-service restaurants, fast food services, drive-thru and take-out facilities in our chains of African restaurant outlets that will be scattered all across major cities in the United States.

We are aware that there are several African restaurants and other standard restaurants that serve African delicacies scattered all around Dallas Fort Worth – Texas, which is why we spent time and resources to conduct our feasibility studies and market survey so as to offer much more than our competitors will be offering.

We have delivery service options for our customers, and our outlet offers various payment options. Much more than retailing and serving African delicacies and drinks, our customer care will be second to none in the whole of Dallas Fort Worth – Texas.

We know that our customers are the reason why we are in business which is why we will go the extra mile to get them satisfied when they visit our African restaurants. Edo Kitchen® African Restaurant, LLC will ensure that all our customers are given first class treatment whenever they visit our outlets.

We have a CRM software that will enable us manage a one on one relationship with our customers no matter how large our customer base may grow to. We will ensure that we get our customers involved when making some business decisions that will directly affect them.

We are aware of the trend in the restaurant industry especially in the United States and we are not only going to operate a brick and mortar location, but we will also operate online services where our customers can order our meals and get it delivered to their location within Dallas Fort Worth – Texas.

Edo Kitchen® African Restaurant, LLC is a family business that is owned by Mrs. Janet Efosa and her immediate family members. Mrs. Janet Efosa is an African celebrity chef and she has a B.Sc. in Food and Nutrition Science with over 15 years’ experience in the restaurant and fast food industry.

Although the business is launching out with just one outlet in Dallas Fort Worth – Texas, but there is a plan to open other outlets all around Texas and in other key cities in the United States of America.

3. Our Products and Services

Edo Kitchen® African Restaurant, LLC looks forward to deliver excellent services and of course top – notch African delicacies.

Our intention of starting our African restaurant is to favorable compete in the industry and to make profits from the industry and we will do all that is permitted by the law in the United States of America to achieve our business goal. Our product and service offerings are listed below;

• Sale of African delicacies such as; African peppered Jollof Rice, Waakye, Pounded Yam, Fufu and goat meat soup, Banku and tilapia, Kenkey and fried fish, Tuo Zaafi, Kelewele, Yam and Garri which are served alongside soups and stews eaten by hand.
• Bush meat and palm wine
• Sale of Sandwiches
• Sale of Chicken and Chips
• Sale of beverages, such as water, juice and soda

4. Our Mission and Vision Statement

• Our vision is to become the leading African restaurant in Dallas Fort Worth – Texas and to open chains of African restaurants all across major cities in the United States of America.
• Our mission is to establish chains of African restaurants that will make available a wide variety of African inspired delicacies and soft drinks at affordable prices to the residents of Dallas Fort Worth – Texas and other cities in the United States of America where we intend opening our restaurants.

Our Business Structure

Our intention of starting an African restaurant is to build a standard business in Dallas Fort Worth – Texas. Although our African restaurant might not be as big as some of the leading brands in the industry, but will ensure that we put the right structures in place that will support the kind of growth that we have in mind.

We will ensure that we hire people that are qualified, honest, customer centric and are ready to work to help us build a prosperous business that will benefit all the stakeholders.

As a matter of fact, profit-sharing arrangement will be made available to all our senior management staff and it will be based on their performance for a period of ten years or more. In view of that, we have decided to hire qualified and competent hands to occupy the following positions;

• Chief Executive Officer (Owner)
• Restaurant Manager
• Human Resources and Admin Manager
• Chef/Kitchen Workers

Sales and Marketing Manager

Information Technologist

• Accountants/Cashiers

Waiters/Waitress

• Van Drivers/Deliverers

5. Job Roles and Responsibilities

Chief Executive Officer – CEO (Chief Chef):

• Increases management’s effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining managers; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results
• Creating, communicating, and implementing the organization’s vision, mission, and overall direction – i.e. leading the development and implementation of the overall organization’s strategy.
• Responsible for fixing prices and signing business deals
• Responsible for providing direction for the business
• Responsible for signing checks and documents on behalf of the company
• Evaluates the success of the organization

Admin and HR Manager

• Responsible for overseeing the smooth running of HR and administrative tasks for the organization
• Maintains office supplies by checking stocks; placing and expediting orders; evaluating new products.
• Ensures operation of equipment by completing preventive maintenance requirements; calling for repairs.
• Defining job positions for recruitment and managing interviewing process
• Carrying out induction for new team members
• Responsible for training, evaluation and assessment of employees
• Responsible for arranging travel, meetings and appointments
• Oversee the smooth running of the daily office activities.

Restaurant Manager:

• Responsible for managing the daily activities in the restaurant (kitchen inclusive)
• Ensure that the restaurant facility is in tip top shape and conducive enough to welcome customers
• Interfaces with third – party providers (vendors)
• Reports to the Chief Executive Officer
• Attends to Customers complaints and enquiries

Chef/Kitchen Staff

• In charge of preparing African inspired delicacies and other delicacies as supervised by the kitchen supervisor
• Responsible for carrying out all casual or unskilled jobs in the restaurant
• Responsible for packaging food meant for delivery
• Handles any other duty as assigned by the restaurant manager or kitchen supervisor
• Manages external research and coordinate all the internal sources of information to retain the organizations’ best customers and attract new ones
• Models demographic information and analyze the volumes of transactional data generated by customer purchases
• Identify, prioritize, and reach out to new partners, and business opportunities et al
• Identifies development opportunities; follows up on development leads and contacts
• Responsible for supervising implementation, advocate for the customer’s needs, and communicate with clients
• Develop, execute and evaluate new plans for expanding increase sales
• Document all customer contact and information
• Represent the company in strategic meetings
• Help increase sales and growth for the company
• Manage the organization website
• Handles ecommerce aspect of the business
• Responsible for installing and maintenance of computer software and hardware for the organization
• Manage logistics and supply chain software, Web servers, e-commerce software and POS (point of sale) systems
• Manage the organization’s CCTV
• Handles any other technological and IT related duties.

Accountant/Cashier:

• Responsible for preparing financial reports, budgets, and financial statements for the organization
• Provides managements with financial analyses, development budgets, and accounting reports
• Responsible for financial forecasting and risks analysis.
• Performs cash management, general ledger accounting, and financial reporting
• Responsible for developing and managing financial systems and policies
• Responsible for administering payrolls
• Ensuring compliance with taxation legislation
• Handles all financial transactions for the organization
• Serves as internal auditor for the organization
• Promptly attends to customers in a friendly and professional manner
• Ensures that un-occupied tables are always set and ready for customers
• Pulls out chairs for customers as they arrive
• Handle any other duty as assigned by the restaurant manager

Van Drivers/Food Deliverers:

• Delivers customer’s orders promptly
• Deliver correspondence for the restaurant
• Runs errand for the organization
• Responsible for cleaning the restaurant facility at all times
• Ensure that toiletries and supplies don’t run out of stock
• Cleans both the interior and exterior of the restaurant facility
• Handles any other duty as assigned by the restaurant manager.

6. SWOT Analysis

Our intention of starting just one outlet of our African restaurant in Dallas Fort Worth is to test run the business for a period of 3 to 5 years to know if we will invest more money, expand the business and then open other outlets. We are quite aware that there are several African restaurants all over Dallas Fort Worth and even in the same location where we intend locating ours, which is why we are following the due process of establishing a business.

We know that if a proper SWOT analysis is conducted for our business, we will be able to position our business to maximize our strength, leverage on the opportunities that will be available to us, mitigate our risks and be equipped to confront our threats.

Edo Kitchen® African Restaurant, LLC employed the services of an expert HR and Business Analyst with bias in the fast food line of business to help us conduct a thorough SWOT analysis and to help us create a Business model that will help us achieve our business goals and objectives. This is the summary of the SWOT analysis that was conducted for Edo Kitchen® African Restaurant, LLC;

Our location, the business model we will be operating on (physical location with an active online presence), varieties of payment options, wide varieties of African inspired delicacies and soft drinks and our excellent customer service culture will definitely count as a strong strength for Edo Kitchen® African Restaurant, LLC.

A major weakness that may count against us is the fact that we are a new African restaurant and we don’t have the financial capacity to compete with multi – million dollar restaurant chains that also serve African inspired delicacies.

• Opportunities:

The fact that we are going to be operating our African restaurant in one of the busiest streets in Dallas Fort Worth with a robust African community, provides us with unlimited opportunities to sell our African inspired delicacies to a large number of people.

We have been able to conduct thorough feasibility studies and market survey and we know what our potential clients will be looking for when they visit our restaurant; we are well positioned to take on the opportunities that will come our way.

Just like any other business, one of the major threats that we are likely going to face is economic downturn. It is a fact that economic downturn affects purchasing/spending power. Another threat that may likely confront us is the arrival of a new African restaurant or a conventional restaurant that serves African inspired delicacies in same location as ours.

7. MARKET ANALYSIS

• Market Trends

In this era when the online community is growing rapidly, you would do your business a whole lot of favor if you create your own online presence. One of the easiest ways to get people to see you as an expert in your line of business is to blog constantly about it.

You may also want to leverage on social media platforms like Instagram, Facebook, and Twitter, and others to publicize your African restaurant. You can as well go ahead to open an online portal where people can place orders from your restaurant. You must ensure that your delivery system is efficient if you intend to do well with your online restaurant business.

So also, keeping consumers’ appetites satisfied, players in the restaurant industry (African restaurants inclusive) have created new menu options that capitalize on the increasing awareness of the health risks associated with high – fat diets.

The industry has also thrived by developing products at price points attractive enough to weather the slow recovery, resulting in strong revenue growth. These trends are expected to continue and contribute to revenue growth going forward.

A close watch of the trend in the African restaurants industry shows that the industry has benefited greatly from an increased acceptance of African cuisine in the mainstream American food industry.

In addition, an increasing immigrant population from india coupled with domestic adaptations of African inspired food, such as peppered jollof rice and bush meat, has also aided the rise of the African restaurant industry over the last five years. As a result of these major trends, industry revenue is expected to continue growing going forward.

8. Our Target Market

One thing about African inspired delicacies is that it is not just for Africans and people from African descent; it is for everyone in the United States and tourists as well. As a matter of fact, most African restaurants now have menus designed specifically for vegetarians and others with different food preferences.

In view of that, we have positioned our African restaurant to service residents of Dallas Fort Worth and every other location where our outlets will be located in the United States of America. We have conducted our market research and we have ideas of what our target market will be expecting from us.

We are in business to retail our products to the following groups of people;

• African migrants
• Event Planners
• Vegetarians
• Corporate Executives
• Business People
• Sports Men and Women

Our competitive advantage

A close study of the restaurant industry of which African restaurant is a part of, reveals that the market has become much more intensely competitive over the last decade.

As a matter of fact, you have to be highly creative, customer centric and proactive if you must survive in this industry. We are aware of the competition and we are prepared to compete with other African restaurants in Dallas Fort Worth – Texas.

Our restaurant facility is located in a corner piece property on a busy road directly opposite one of the largest residential estates in Dallas Fort Worth Bay Area – Texas with a robust Spanish community. We have enough parking spaces that can accommodate over 20 cars per time.

One thing is certain; we will ensure that we have wide varieties of African inspired delicacies in our menu at all times. It will be difficult for customers to visit our restaurant and not make a purchase. One of our business goals is to make Edo Kitchen® African Restaurant, LLC a one stop African restaurant.

Our excellent customer service culture, online options, various payment options and highly secured facility will serve as a competitive advantage for us.

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

9. SALES AND MARKETING STRATEGY

• Sources of Income

Edo Kitchen® African Restaurant, LLC is in the restaurant industry to maximize profits and we are going to ensure that we achieve or business goals and objectives. In essence, our source of income will be the retailing of the following products at affordable prices/offering the following services;

• Sale of African delicacies such as; African peppered Jollof Rice, Waakye, Pounded Yam, Fufu and goat light soup, Banku and tilapia, Kenkey and fried fish, Tuo Zaafi, Kelewele, Yam and Garri which are served alongside soups and stews eaten by hand.
• Sale of beverages, such as water, juice and sodas

10. Sales Forecast

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

We are well positioned to take on the available market in Dallas Fort Worth – Texas and we are quite optimistic that we will meet our set target of generating enough income/profits from the first six months of operation and grow the business and our clientele base.

We have been able to examine the African restaurant industry, we have analyzed our chances in the industry and we have been able to come up with the following sales forecast. Below is the sales projection for Edo Kitchen® African Restaurant, LLC, it is based on the location of our business and other factors as it relates to African restaurant startups in the United States;

• First Fiscal Year:  $240,000
• Second Fiscal Year:  $450,000
• Third Fiscal Year:  $750,000

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

• Marketing Strategy and Sales Strategy

Before choosing a location for Edo Kitchen® African Restaurant, LLC, we conducted a thorough market survey and feasibility studies in order for us to penetrate the available market and become the preferred choice in Dallas Fort Worth.

We hired experts who have good understanding of the restaurant industry to help us develop marketing strategies that will help us achieve our business goal of winning a larger percentage of the available market in Dallas Fort Worth – Texas.

In summary, Edo Kitchen® African Restaurant, LLC will adopt the following sales and marketing approach to win customers over;

• Open our African restaurant in a grand style with a party for all
• Introduce our African restaurant by sending introductory letters alongside our brochure to corporate organizations, event planners, households and African communities
• Ensure that we have wide varieties of African inspired delicacies and soft drinks in our restaurant at all times
• Make use of attractive handbills to create awareness and also to give direction to our restaurant
• Position our signage/flexi banners at strategic places around Dallas Fort Worth – Texas
• Position our greeters to welcome and direct potential customers
• Create a loyalty plan that will enable us reward our regular customers
• Engage in direct marketing via our sales agents
• Engage on roadshows within our neighborhood to create awareness for our restaurant.

11. Publicity and Advertising Strategy

Despite the fact that our African restaurant is well located, we will still go ahead to intensify publicity for the business. Edo Kitchen® African Restaurant, LLC has a long – term plan of opening chains of African restaurant outlets in various locations all around Texas and key cities in the United States, which is why we will deliberately build our brand to be well accepted in Dallas Fort Worth Bay Area before venturing out.

Here are the platforms we intend leveraging on to promote Edo Kitchen® African Restaurant, LLC;

• Place adverts on community – based newspapers, radio and TV stations
• Encourage the use of word of mouth publicity from our loyal customers
• Leverage on the internet and social media platforms like; YouTube, Instagram, Facebook, Twitter, LinkedIn, Snapchat, Google+ and other platforms to promote our brand.
• Ensure that our we position our banners and billboards in strategic positions all around Dallas Fort Worth – Texas
• Distribute our fliers and handbills in target areas in and around our neighborhood
• Advertise our business in our official website and employ strategies that will help us pull traffic to the site
• Brand all our official cars and delivery vans and ensure that all our staff members wear our branded shirt or cap at regular intervals.

12. Our Pricing Strategy

Pricing is one of the key factors that gives leverage to restaurants, it is normal for consumers to go to places where they can purchase food at cheaper price which is why big players in the restaurant industry will continue to attract loads of consumers.

We know we don’t have the capacity to compete with bigger African restaurants, but we will ensure that the prices of all the delicacies that are available in our restaurant are competitive with what is obtainable amongst African restaurants within our level.

• Payment Options

At Edo Kitchen® African Restaurant, LLC, our payment policy will be all inclusive because we are quite aware that different people prefer different payment options as it suits them. Here are the payment options that Edo Kitchen® African Restaurant, LLC will make available to her clients;

• Payment with cash
• Payment via credit cards/Point of Sale Machines (POS Machines)
• Payment via online bank transfer
• Payment via check
• Payment via mobile money transfer

In view of the above, we have chosen banking platforms that will enable our client make payment for our African inspired delicacies without any stress on their part. Our bank account numbers will be made available on our website and promotional materials.

13. Startup Expenditure (Budget)

These are the key areas where we will spend our startup capital;

• The total fee for registering the business in the United States of America – $750.
• Legal expenses for obtaining licenses and permits as well as the accounting services (software, P.O.S machines and other software) – $1,300.
• Marketing promotion expenses for the grand opening of Edo Kitchen® African Restaurant, LLC in the amount of $3,500 and as well as flyer printing (2,000 flyers at $0.04 per copy) for the total amount of – $3,580.
• The cost for hiring Business Consultant – $2,500.
• Insurance (general liability, workers’ compensation and property casualty) coverage at a total premium – $2,400.
• The cost for payment of rent for 12 months at $1.76 per square feet in the total amount of $105,600.
• The cost for construction of a fast food restaurant – $100,000.
• Other start-up expenses including stationery ($500) and phone and utility deposits ($2,500).
• Operational cost for the first 3 months (salaries of employees, payments of bills et al) – $100,000
• The cost for Start-up inventory (food ingredients, drinks and packaging materials et al) – $80,000
• Storage hardware (bins, rack, shelves, food case) – $3,720
• The cost for counter area equipment (counter top, sink, ice machine, etc.) – $9,500
• The cost for store equipment (cash register, security, ventilation, signage) – $13,750
• The cost of purchase of distribution vans – $50,000
• The cost for the purchase of furniture and gadgets (Computers, Printers, Telephone, TVs, Sound System, tables and chairs et al) – $4,000.
• The cost of Launching a Website – $600
• The cost for our opening party – $10,000
• Miscellaneous – $10,000

We would need about two hundred and fifty thousand dollars ($250,000) to successfully set up our African restaurant in Dallas Fort Worth – Texas.

Generating Fund/Startup Capital for Edo Kitchen® African Restaurant, LLC

Edo Kitchen® African Restaurant, LLC is a family business that is solely owned and financed by Mrs. Janet Efosa and her immediate family members. They do not intend to welcome any external business partner which is why she has decided to restrict the sourcing of the startup capital to 3 major sources.

These are the areas we intend generating our startup capital;

• Generate part of the startup capital from personal savings
• Source for soft loans from family members and friends
• Apply for loan from my Bank

N.B: We have been able to generate about $100,000 (Personal savings $80,000 and soft loan from family members $20,000) and we are at the final stages of obtaining a loan facility of $150,000 from our bank. All the papers and documents have been signed and submitted, the loan has been approved and any moment from now our account will be credited with the amount.

14. Sustainability and Expansion Strategy

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

One of our major goals of starting Edo Kitchen® African Restaurant, LLC is to build a business that will survive off its own cash flow without injecting finance from external sources once the business is officially running.

We know that one of the ways of gaining approval and winning customers over is to retail our African inspired delicacies and drinks a little bit cheaper than what is obtainable in the market and we are prepared to survive on lower profit margin for a while.

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

We know that if these are put in place, we will be able to successfully hire and retain the best hands we can get in the industry and they will be more committed to help us build the business of our dreams.

Check List/Milestone

• Business Name Availability Check : Completed
• Business Registration: Completed
• Opening of Corporate Bank Accounts: Completed
• Securing Point of Sales (POS) Machines: Completed
• Opening Mobile Money Accounts: Completed
• Opening Online Payment Platforms: Completed
• Application and Obtaining Tax Payer’s ID: In Progress
• Application for business license and permit: Completed
• Purchase of Insurance for the Business: Completed
• Leasing of facility and remodeling the restaurant: In Progress
• Conducting Feasibility Studies: Completed
• Generating capital from family members: Completed
• Applications for Loan from the bank: In Progress
• writing of business plan: Completed
• Drafting of Employee’s Handbook: Completed
• Drafting of Contract Documents and other relevant Legal Documents: In Progress
• Design of The Company’s Logo: Completed
• Printing of Promotional Materials: In Progress
• Recruitment of employees: In Progress
• Purchase of furniture, racks, shelves, computers, electronic appliances, office appliances and CCTV: In progress
• Creating Official Website for the Company: In Progress
• Creating Awareness for the business both online and around the community: In Progress
• Health and Safety and Fire Safety Arrangement (License): Secured
• Opening party/launching party planning: In Progress
• Compilation of the delicacies that will be available in our menu: Completed
• Establishing business relationship with vendors – suppliers of food ingredients and drinks: In Progress

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African Restaurant Business Plan : free template

This business plan outlines the strategies and financial projections for (African Restaurant Ltd), a new venture aiming to bring the vibrant flavors and rich cultural heritage of Africa to the local culinary scene. With a focus on authentic African cuisine, outstanding service, and a unique dining experience, (African Restaurant Ltd) aspires to fill a niche in the market and cater to the growing interest in diverse culinary experiences. Through this plan, we present our strategies for product and service offerings, market analysis, marketing and sales, our dedicated management team, and financial forecasts. (African Restaurant Ltd) is poised to become a popular dining destination and an enriching addition to the local gastronomic landscape

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African Restaurant Business Plan: Executive Summary

The African restaurant industry has always been vibrant, reflecting the diverse and rich cultures that make up the continent. African Restaurant Ltd seeks to capture this essence by providing an unparalleled dining experience that highlights the best of African cuisine and hospitality.

Located strategically in the heart of the city, (African Restaurant Ltd) aims to establish itself as a premium destination for authentic African cuisine. By sourcing the freshest local produce and importing unique African ingredients, we intend to serve our patrons an array of traditional dishes, each teeming with bold and exotic flavors from different parts of Africa.

(African Restaurant Ltd) is a concept borne out of a deep-seated passion for African cuisine, culture, and tradition. We are more than just a restaurant; we are an embodiment of the African spirit of unity, warmth, and hospitality, delivered through our excellent customer service, our inviting ambiance, and our flavorful cuisine.

Our business model is centered around sustainability and community involvement. (African Restaurant Ltd) will source its fresh produce from local farmers, ensuring our food quality is top-notch while simultaneously supporting the local economy. Moreover, through various community initiatives and programs, we aim to give back to the society that will be central to our success.

 (African Restaurant Ltd) plans to launch its flagship restaurant in the next 6 months. This establishment will be the first in what we envision as a chain of restaurants that would eventually extend across different states and potentially, globally.

The launch of (African Restaurant Ltd) comes at an opportune time, given the growing consumer interest in ethnic cuisine and unique dining experiences. Coupled with our meticulous attention to quality, service, and authenticity, we are confident that (African Restaurant Ltd) is set to revolutionize the African dining experience and set new benchmarks in the industry.

We believe (African Restaurant Ltd) has the potential to become a leading player in the restaurant industry, bringing the magic of Africa’s rich culinary diversity to the world, and delivering an exceptional dining experience to each patron. Our journey has just begun, and we invite you to be a part of our exciting adventure

Other business plans in the same category

African Restaurant Business Plan: Product and Service

(African Restaurant Ltd) is not merely a dining venue; it is an immersive African culinary experience designed to delight the senses and broaden the palate. Our menu is the culmination of a journey across the diverse landscapes of Africa, offering an array of dishes that capture the essence of the continent’s rich culinary heritage.

 (African Restaurant Ltd), we aim to provide a comprehensive selection of dishes drawn from various regions of Africa. From West Africa’s flavorful Jollof rice and Senegal’s national dish, Thieboudienne, to East Africa’s Ugali and the aromatic tagines of North Africa, our patrons will embark on a culinary journey that traverses the length and breadth of the continent.

Our menu will also feature vegan and vegetarian options, accommodating diverse dietary preferences. Unique, traditional African vegan dishes such as Ethiopian injera with a variety of veggie stews, and Moroccan vegetable couscous, will be available, underscoring our commitment to inclusivity.

Quality and authenticity are at the heart of our food preparation. Our dishes are meticulously crafted using fresh, high-quality ingredients sourced from trusted local suppliers and unique African imports. Every plate leaving our kitchen is a testament to the rich, vibrant flavors and textures inherent in African cuisine, offering a dining experience that is as culturally enlightening as it is gastronomically satisfying.

But (African Restaurant Ltd) goes beyond offering exceptional cuisine. We also provide a warm, inviting atmosphere that reflects the diverse cultures and traditions of Africa. Our interior design, inspired by African art, craft, and landscapes, provides a stunning backdrop to your dining experience. The ambiance is further enhanced with traditional African music, evoking a sense of being in a faraway land.

Service at (African Restaurant Ltd) is more than just efficient; it is personalized and heartfelt, mirroring the African spirit of hospitality. Our staff, trained in the nuances of African culture and cuisine, will guide our patrons through their dining journey, enriching their experience with interesting anecdotes and facts about the dishes they savor.

In addition to our main dining service, (African Restaurant Ltd) plans to offer catering services for various events, such as weddings, corporate functions, and parties. With custom menu options and dedicated service, we aim to bring the (African Restaurant Ltd) experience to any venue or occasion.

 (African Restaurant Ltd) represents a fusion of culture, cuisine, and service. By seamlessly integrating these elements, we strive to provide an experience that goes beyond dining – a celebration of the rich tapestry of African cuisine, culture, and tradition. Through our products and services, we aim to transport our patrons to the heart of Africa, right from the comfort of their city

African Restaurant Business Plan: Market Analysis

The food and restaurant industry is continuously evolving, with the increasing diversity of consumer tastes driving a surge in demand for global cuisine. (African Restaurant Ltd) is set to cater to this demand, serving a unique blend of authentic African dishes in an immersive cultural setting.

From our preliminary market research, we have identified several key trends that present a favorable market environment for (African Restaurant Ltd). These include:

• Growing interest in ethnic cuisine: Consumers are becoming more adventurous in their food choices, driven by a desire to explore new cultures through cuisine. This has led to a surge in popularity for ethnic foods, with African cuisine being one of the latest trends.
• Health-conscious consumers: There’s a growing preference for natural, wholesome food, and African cuisine, known for its use of fresh ingredients and grains, fits this profile.
• Increasing multicultural population: The rising number of African diaspora in the city, as well as a diverse multicultural population, are potential market segments that can be leveraged.

Our primary target market comprises health-conscious individuals, food enthusiasts, the African diaspora, and those interested in exploring new culinary experiences. Secondary markets include corporate clients for our catering services, and tourists looking for unique dining experiences.

The competitive landscape for (African Restaurant Ltd) includes other restaurants offering African cuisine, as well as restaurants serving other types of ethnic cuisine. Although competition is expected, we believe that our emphasis on authenticity, quality, and immersive experience sets us apart.

Our competitive advantage lies in the depth of our African menu offerings, which go beyond the usual fare to include dishes from various regions across Africa. Furthermore, our restaurant’s authentic African ambiance, coupled with our commitment to exceptional service, creates a dining experience that goes beyond just food.

In terms of market size, given the city’s population and the trends mentioned above, we anticipate a significant potential customer base for (African Restaurant Ltd). Our projections, based on the city’s dining out frequency and spending patterns, suggest a promising revenue potential.

In summary, the current market conditions present a unique opportunity for a venture like (African Restaurant Ltd). Our concept caters to the growing demand for diverse, healthy, and authentic dining experiences. With careful execution of our business plan, we believe (African Restaurant Ltd) can position itself as a leading destination for African cuisine, while contributing positively to the local dining scene

African Restaurant Business Plan: Marketing & Sales Strategy

At (African Restaurant Ltd), we understand that a successful marketing and sales strategy is essential for driving awareness, attracting customers, and growing our business. Our approach combines traditional methods with digital strategies, allowing us to reach a broad audience while also targeting specific demographics.

Our marketing strategy centers around promoting the unique aspects of (African Restaurant Ltd): our authentic African cuisine, the cultural dining experience, and our commitment to high-quality ingredients and excellent service.

Digital Marketing:

In the age of the internet, having a strong online presence is vital. (African Restaurant Ltd) will leverage various digital platforms to reach potential customers. Our website will serve as the central hub for information about our menu, events, and promotions. It will be optimized for search engines (SEO) to ensure maximum visibility. We’ll also leverage social media platforms like Instagram and Facebook to share mouth-watering images of our dishes, behind-the-scenes content, and customer testimonials.

To ensure we reach local customers, we will optimize our online presence for local searches. We will register with Google My Business and ensure that we have a strong presence on local review sites such as Yelp. This will help to improve our visibility in local search results and attract more customers.

Event Participation and Sponsorships:

Participating in local events, food festivals, and cultural activities is another effective way to raise awareness about (African Restaurant Ltd). It provides a platform to showcase our culinary offerings and connect directly with potential customers. Sponsorship of relevant events will also be explored.

Collaborations:

We will collaborate with local influencers and bloggers for reviews and sponsored posts. These partnerships will help us to reach a broader audience and build credibility.

Loyalty Program:

A customer loyalty program will be implemented to reward frequent diners and encourage repeat visits. It could include benefits like discounts, free dishes, or priority reservations.

Our sales strategy focuses on ensuring a high level of customer satisfaction to encourage repeat business and word-of-mouth referrals. Key elements of our sales strategy include:

Exceptional Service:

We believe that exceptional service is one of the most effective sales strategies. We will strive to provide a dining experience that exceeds customer expectations, encouraging them to return and recommend us to others.

Upselling and Cross-Selling:

Our well-trained staff will be encouraged to subtly upsell and cross-sell our menu items, enhancing the dining experience for customers while also increasing our average ticket size.

Catering Services:

Offering catering services for corporate events, parties, and other gatherings will serve as an additional revenue stream. A separate marketing strategy will be developed to promote our catering services to corporate and event clients.

In conclusion, (African Restaurant Ltd)’s marketing and sales strategy is designed to create awareness, attract, and retain customers while increasing sales. By combining traditional and digital methods, we aim to reach our target customers effectively and position (African Restaurant Ltd) as a top choice for authentic African cuisine in the city

African Restaurant Business Plan: The Management Team

The management team at (African Restaurant Ltd) brings together a diverse range of expertise, from culinary skills and restaurant management to business development and marketing. The breadth of their combined experience and their shared passion for African cuisine and culture position them well to lead (African Restaurant Ltd) to success.

Chief Executive Officer (CEO) – John Adebayo

John Adebayo, the CEO and founder, is an experienced entrepreneur with a successful track record in the restaurant industry. Born and raised in Nigeria, John brings with him not only a deep understanding of African cuisine but also a strong business acumen. Prior to founding (African Restaurant Ltd), he owned and managed a chain of successful restaurants in Nigeria. John’s vision for (African Restaurant Ltd) is to create an authentic African dining experience that resonates with patrons of diverse backgrounds.

Executive Chef – Amara Keita

Amara Keita, our Executive Chef, hails from Senegal and is a seasoned professional in the culinary world. With over 20 years of experience in various high-end restaurants across Africa and Europe, Amara brings a deep knowledge of African cuisines and a commitment to culinary excellence. Her innovative cooking style blends traditional African flavors with modern culinary techniques, resulting in dishes that are truly unique and memorable.

Operations Manager – Tendai Moyo

Tendai Moyo, our Operations Manager, comes with a wealth of experience in the hospitality sector. Born in Zimbabwe and educated in the UK, Tendai has worked with several international restaurant chains, managing operations and ensuring high service standards. At (African Restaurant Ltd), Tendai will oversee daily operations, staff management, and customer service, ensuring a seamless dining experience for all our patrons.

Marketing Manager – Fatima Elamin

Fatima Elamin, our Marketing Manager, brings a strong background in digital marketing and a passion for promoting African culture. Having worked with various food and beverage brands, Fatima has developed successful marketing campaigns that have significantly increased brand visibility and customer engagement. At (African Restaurant Ltd), she will be responsible for developing and executing our marketing strategy, raising awareness about our unique offerings, and attracting a diverse clientele.

Financial Manager – Peter Kariuki

Peter Kariuki, our Financial Manager, is a certified public accountant with extensive experience in the restaurant industry. Originally from Kenya, Peter has worked in financial management roles in several restaurants in the city. His expertise in financial planning, budgeting, and financial analysis will be critical in ensuring the financial sustainability of (African Restaurant Ltd).

This dynamic and diverse team is the cornerstone of (African Restaurant Ltd). Their combined skills, experience, and passion for African culture and cuisine will guide (African Restaurant Ltd) towards becoming a prominent destination for authentic African cuisine in the city and beyond. They are committed to delivering an exceptional dining experience, capturing the rich diversity of Africa, and leaving a lasting impression on every patron that walks through the doors of (African Restaurant Ltd).

African Restaurant Business Plan: Financial Forecasts and Projections

The financial projections for (African Restaurant Ltd) are based on assumptions of market trends, operations, and the execution of our marketing strategies. These projections represent an estimate of our revenue, costs, and net profitability over the next three years.

Revenue Projections

Our revenue will be primarily generated from our restaurant sales, which include dine-in, takeaway, and catering services. Given the market analysis and the city’s dining out frequency, we project an average of 200 customers per day in the first year, with an average spending of $25 per person. This leads to an estimated annual revenue of approximately $1,825,000 in the first year.

With successful marketing and a growing customer base, we anticipate a 15% growth in the number of customers in the second year, resulting in an estimated annual revenue of approximately $2,098,750. For the third year, we anticipate a further 10% growth, yielding a projected revenue of approximately $2,308,625.

Cost Projections

Our primary costs include food costs, labor costs, rent, utilities, and marketing expenses.

• Food Costs: We anticipate that food costs will account for approximately 30% of our revenue, in line with industry standards.
• Labor Costs: Labor costs, including salaries for our team and wait staff, are expected to account for approximately 25% of the revenue.
• Rent and Utilities: Based on the location of (African Restaurant Ltd), we anticipate that rent and utilities will amount to around 15% of our revenue.
• Marketing Expenses: Initial marketing efforts will be robust to establish brand visibility and customer engagement. We estimate marketing costs at around 10% of revenue in the first year, decreasing to around 5% in subsequent years as our brand becomes more established.

Net Profit Projections

Based on these estimates, our net profit (before taxes) for the first year is projected to be about 20% of our revenue, approximately $365,000. With increased revenue and stabilized operating costs in the second and third years, we project a net profit margin of approximately 25%, resulting in an estimated net profit of $524,687 and $577,156 respectively.

These financial forecasts indicate that (African Restaurant Ltd) will be a profitable venture by the end of the first year, with steady growth in subsequent years. It’s worth noting that these are projections and actual results could vary based on a variety of factors, such as changes in market trends, operational costs, or unforeseen circumstances. However, with effective management, careful cost control, and a well-executed marketing strategy, we believe that these financial objectives are achievable.

Overall, these projections demonstrate the potential for (African Restaurant Ltd) to be a successful, profitable venture and an excellent investment in the vibrant culinary scene of the city

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Restaurant Business Plan PDF Example

• February 28, 2024
• Business Plan

Creating a comprehensive business plan is crucial for launching and running a successful restaurant. This plan serves as your roadmap, detailing your vision, operational strategies, and financial plan. It helps establish your restaurant’s identity, navigate the competitive market, and secure funding for growth.

This article not only breaks down the critical components of a restaurant business plan, but also provides an example of a business plan to help you craft your own.

Whether you’re an experienced entrepreneur or new to the food and beverage industry, this guide, complete with a business plan example, lays the groundwork for turning your restaurant concept into reality. Let’s dive in!

Our restaurant business plan is structured to cover all essential aspects needed for a comprehensive strategy. It outlines the restaurant’s operations, marketing strategy , market environment, competitors, management team, and financial forecasts.

• Executive Summary : Offers an overview of the restaurant’s business concept, market analysis , management, and financial strategy.
• Restaurant & Location: Describes the restaurant’s prime location, size, seating capacity, and distinctive design, emphasizing its appeal to the target demographic.
• Supply & Operations: Outlines the supply chain management, focusing on local sourcing and quality ingredients, and details the operational aspects, including kitchen layout, equipment, and front-of-house operations.
• Key Stats: Shares industry size , growth trends, and relevant statistics for the full-service restaurant market.
• Key Trends: Highlights recent trends affecting the restaurant sector, such as health-conscious dining, sustainability, and technology integration.
• Key Competitors : Analyzes the main competitors in the vicinity, showcasing the restaurant’s unique selling proposition in comparison.
• SWOT: Strengths, weaknesses, opportunities, and threats analysis.
• Marketing Plan : Strategies for promoting the restaurant to maximize visibility and customer engagement.
• Timeline : Key milestones and objectives from the initial setup through the launch and operational optimization.
• Management: Information on who manages the restaurant and their roles.
• Financial Plan: Projects the restaurant’s financial performance, including revenue, profits, and expected expenses, aiming for profitability and sustainable growth.

Restaurant Business Plan

Fully editable 30+ slides Powerpoint presentation business plan template.

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Executive Summary

The Executive Summary introduces your restaurant’s business plan, offering a concise overview of your establishment and its offerings. It should detail your market positioning, the variety of cuisines and dining experiences you offer, its location, size, and an outline of day-to-day operations. 

This section should also explore how your restaurant will integrate into the local market, including the number of direct competitors within the area, identifying who they are, along with your restaurant’s unique selling points that differentiate it from these competitors. 

Furthermore, you should include information about the management and co-founding team, detailing their roles and contributions to the restaurant’s success. Additionally, a summary of your financial projections, including revenue and profits over the next five years, should be presented here to provide a clear picture of your restaurant’s financial plan.

Make sure to cover here _ Business Overview _ Market Overview _ Management Team _ Financial Plan

Dive deeper into Executive Summary

Business Overview

For a Restaurant, the Business Overview section can be concisely divided into 2 main slides:

Restaurant & Location

Briefly describe the restaurant’s physical environment, emphasizing its design, ambiance, and the overall dining experience it offers to guests. Mention the restaurant’s location, highlighting its accessibility and the convenience it offers to diners, such as proximity to entertainment venues or ease of parking. Explain why this location is advantageous in attracting your target clientele.

Supply & Operations

Detail the range of cuisines and dishes offered, from appetizers and main courses to desserts and specialty beverages. Outline your sourcing strategy, ensuring it reflects a commitment to quality and sustainability, and matches the market you’re targeting.

Highlight any unique culinary techniques, exclusive ingredients, or innovative kitchen technologies that set your restaurant apart. Discuss your operational strategies, including inventory management, supplier relationships, and kitchen workflow, to ensure efficiency and consistency in delivering exceptional dining experiences.

Make sure to cover here _ Restaurant & Location _ Supply & Operations

Market Overview

Industry size & growth.

In the Market Overview of your restaurant business plan, start by examining the size of the restaurant industry and its growth potential. This analysis is crucial for understanding the market’s scope and identifying expansion opportunities.

Key market trends

Proceed to discuss recent market trends , such as the increasing consumer interest in farm-to-table dining, ethnic cuisines, and experiential dining experiences.

For example, highlight the demand for restaurants that offer unique cultural dishes, the growing popularity of health-conscious and dietary-specific menus, and the integration of technology in enhancing the dining experience.

Key competitors

Then, consider the competitive landscape, which includes a range of dining establishments from gourmet fine dining to fast-casual eateries, as well as the rise of food delivery services and meal kits.

For example, emphasize what makes your restaurant distinctive, whether it’s through a unique culinary approach, a niche market focus, or a strong commitment to sustainability and local sourcing.

Make sure to cover here _ Industry size & growth _ Key market trends _ Key competitors

Dive deeper into Key competitors

First, conduct a SWOT analysis for the restaurant , highlighting Strengths (such as a unique menu and exceptional customer service), Weaknesses (including potential high operational costs or strong competition in the area), Opportunities (for example, a growing interest in diverse cuisines and healthy eating), and Threats (such as economic downturns that may decrease consumer spending on dining out).

Marketing Plan

Next, develop a marketing strategy that outlines how to attract and retain customers through targeted advertising, promotional discounts, an engaging social media presence, food blogger outreach, and community involvement, such as local events or charity sponsorships.

Finally, create a detailed timeline that outlines critical milestones for the restaurant’s opening, marketing campaigns, customer base growth, and expansion objectives, ensuring the business moves forward with clear direction and purpose.

Make sure to cover here _ SWOT _ Marketing Plan _ Timeline

Dive deeper into SWOT

Dive deeper into Marketing Plan

The management section focuses on the restaurant’s management and their direct roles in daily operations and strategic direction. This part is crucial for understanding who is responsible for making key decisions and driving the restaurant towards its financial and operational goals.

For your restaurant business plan, list the core team members, their specific responsibilities, and how their expertise supports the business.

Financial Plan

The Financial Plan section is a comprehensive analysis of your financial projections for revenue, expenses, and profitability. It lays out your restaurant’s approach to securing funding, managing cash flow, and achieving breakeven.

This section typically includes detailed forecasts for the first 5 years of operation, highlighting expected revenue, operating costs and capital expenditures.

For your restaurant business plan, provide a snapshot of your financial statement (profit and loss, balance sheet, cash flow statement), as well as your key assumptions (e.g. number of customers and prices, expenses, etc.).

Make sure to cover here _ Profit and Loss _ Cash Flow Statement _ Balance Sheet _ Use of Funds

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Ethnic Food Restaurant Business Plan

Start your own ethnic food restaurant business plan

Zara Restaurant and Lounge

Executive summary executive summary is a brief introduction to your business plan. it describes your business, the problem that it solves, your target market, and financial highlights.">, opportunity.

Atlanta consumers are seeking variety and new experiences. Location is clearly important, but so is atmosphere and distinctiveness. Our marketing challenge is thus to stand out from our competitors, not only as the "new" restaurant, but as one that offers consistently high quality food, menu variety, and a unique atmosphere.

Our concept combines variety, ambiance, entertainment and a superior staff to create a sense of ‘place’ in order to reach our goal of overall value in the dining/entertainment experience.   We offer fair profits for the owners and investors, and a rewarding place to work for the employees.

Instead of building a business around a preconceived concept, we conducted market research and built a concept around our consumers. Our market analysis identified the following key drivers as areas of opportunity to service Atlanta’s restaurant customers:

• Portion Selection:  Nearly 95% of our surveyed focus group endorsed having a choice of different size portions. This statistic is in line with findings reported by the  Tableservice Operator Survey.  Zara’s Tapas concept is built to offer different-sized portions. Our customers want the option to choose what satisfies their appetite.
• Menu Variety:  Ethnic restaurants are increasing in Atlanta. The proliferation of international cookbooks, food magazines, TV cooking shows and imported goods offers ample evidence that America, as a whole, is currently on an international tasting spree. In fact, eating places that identify themselves as ethnic establishments numbered nearly 78,000 in 1999 and recorded sales of $30.5 billion. Our research results do not identify any single ethnic style of restaurant as desired, but rather suggest that incorporating strong multi-ethnic influences in the menu selection will be popular. Again, variety is the underlying element for this concept.
• The Dining Experience:  Customer satisfaction with food and service has been and continues to be of utmost importance, but our findings indicate that the décor, lighting, bar, and other options to improve the dining experience are also factors in customer decisions. Zara takes all these factors in consideration for the design of this cosmopolitan restaurant.
• Reasonable Prices:  This was no surprise given the economic tide. Although the restaurant industry as a whole has seen growth in 2002/2003, customers are demanding value for their dining dollar. Zara’s menu is priced at a mid-tier level, with no entrée over $20. In addition we have an extended Tapas and Appetizer selection priced between $3.50 – $9.50, allowing budget dining in a full-service restaurant.

Competition

The top ten Atlanta restaurants shared two things: cozy, hip interiors and reasonably priced, regionally specialized menus. Only one of them offered traditional "southern" cooking. And half of them were located in Midtown. Our competitors are heading in the right direction, but only Zara is based on sound market research in the local market.

Zara will be an inspiring restaurant, combining an eclectic atmosphere with excellent and interesting food. The mission is to have not only a great food selection, but also efficient and superior service – customer satisfaction is our paramount objective. Zara will be the restaurant of choice for a mature and adult crowd, couples and singles, young and old, male or female.

Expectations

We have taken the necessary precautions to ensure the business is fully capitalized, and have addressed all financial shortfalls to ensure a successful business start-up. Under a realistic scenario, the company should have over $84,000 in cash balance the third year. Even with the worst-case sales scenario, we reach a Net Worth break even at the end of Year 5. On a linear projection, the entire financial debt will be retired by Year 7.

Financial Highlights by Year

Financing needed.

We estimate total startup costs at $665,000, including $430,000 in pre-launch expenses and $235,000 in pre-launch assets. We itemize the expenses in detail in the financial section of this plan, and the assets in the table here. 

Funding, as shown below, includes $110,000 owner investment, $200,000 in partner investment, plus a Midtown Redevelopment Grant for $130,000, Accounts Payable of $30,000, and a business loan of $195,000. 

The capital begins with the owners. Mr. Alex Hunte and Mr. Peter Smith are investing $110,000 in personal capital. Private Investors, who will be part owners with a non-managerial interest in the business, will contribute another $200,000. And As owners, our commitment is to take personal accountability for all financial debt.

This Plan is being submitted in order to secure a Business loan for $195,000. The loan will be used towards Equipment purchase, Design, Construction, and Operational Start-Up expenses.

We have taken the necessary precautions to ensure the business is fully capitalized, and have addressed all financial shortfalls to ensure a successful business start-up. Under a realistic scenario, the company should have over $84,000 in cash balance the third year. Even with the worst-case sales scenario, we reach a Net Worth break even at the end of Year 5. On a linear projection, the entire financial debt will be retired by Year 7. 

Problem & Solution

Problem worth solving.

Where do you go in Atlanta that caters to the young but mature adult crowd? Where do you have a client or business partnership meeting when presentation is everything? Atlanta is filling with refined trendy fashion forward technology workers who need somewhere to go. They want to a trendy place sit and have a drink and relax with like minded people. Get a really good meal with people who appreciate good food. Businesses need somewhere to make a reservation when their success is dependent on showing the client they know how to give them the treatment they deserve. A lot of clients equate that with respect. Its the difference between landing a account and having them go with someone else. 

Our Solution

Target market, market size & segments.

Market Segmentation

Zara’s Restaurant & Lounge intends to cater to a wide customer base. We want everyone to feel welcome and entertained. We have defined the following groups as targeted segments that contribute to our growth projections:

• The Business Person
• Downtown Atlanta Couples
• The Destination Customer
• High-End Singles

These particular market segments are 25-45 years old, have disposable income, and are seeking upscale, trendy, and comfortable restaurant options. These are the types of people who frequent other restaurants and bars in the area. They are likely to spend more on experiences they perceive as unique, cosmopolitan, and sophisticated. They are also the most open to trying something new, foodwise, and will embrace our international fusion cuisine. 

Target Market Segment Strategy

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Downtown Atlanta Couples:  The restaurant will have an intimate, romantic, enticing adult atmosphere that suggests "date." Zara’s will be the best date location in town. These young Midtown couples are generally very successful working professionals. In most cases they are budgeting to eat out on a regular basis, as they don’t have the time to prepare food nightly.

The Destination Customer:  Atlanta is a very ‘sectioned’ city, and consumers often look only in their own neighborhoods for restaurant options. Zara will break these habits, using marketing to draw customers from outside the main city limits. Zara will be a destination restaurant. Our Destination Clients tend to be new suburbanites that miss the excitement of the inner city. They have disposable income, and will spend quite a bit on such outings. Zara’s will be especially appealing to married suburban couples indulging themselves with a "date night" downtown, away from  the kids. Many of these consumers are new to Atlanta from larger cities, accustomed to dining within the city and at non-franchised restaurants.

High-end Singles:  We will attract them with our eclectic atmosphere and layout. Our international menu, striking decor, entertainment and events, excellent service and engaging clientele will confirm the feeling of being in "the in place" in Atlanta. These are the individuals that pride themselves on socializing and dining at the premier locations – The Image Seekers.

Tourists:  Atlanta attracts many vacationers during the summer months of May through September. Zara’s will be a destination dining locale, with its attractive atmosphere, international menu, and lounge. A large percentage of the tourist population are vacationing singles, here to socialize and be entertained. This is especially true for the tourist population that visit for sporting and social events – they are not interested in family establishments.

Current Alternatives

Competitor Analysis

Below are excerpts from our competitive analysis study.

1. The Kitchen (Direct Competitor):

We were able to draw some conclusions from this analysis that helped defined the concept and positioning for Zara: 1) Keep the menu pricing modest but offer superior food quality and presentation. We plan to keep the menu prices under $20; 2) Midtown is a prime restaurant location. One Midtown Kitchen is in an obscure location but has thrived as one of the more successful restaurants in the area; and 3) The customer base in this segment of Atlanta is ready for after-hours dining, and is willing to travel to establishments that accommodate their needs.

2. Lunaci (Direct Competitor):

This restaurant is a main competitor for Zara, a casual dining restaurant that has evolved to be a great success story for the Midtown district. This restaurant served to validate 1) the tapas concept appeal for Midtown customers; 2) the evolving need for after-hours dining; 3) tapas as a good food concept for after-hours dining (smaller portions, smaller price); 4) the appeal of live Entertainment.

3. Cumulus (Indirect Competitor)

This restaurant has grown in popularity over the years, and has gained popularity as a destination restaurant that can cater to business professionals as well as the local residents. The menu is somewhat formal for this market segment, but the bar attracts a good crowd. During this study it was evident that some patrons came exclusively to sit at the bar, without any intent of dining in the restaurant. Cumulus is more of a formal dining restaurant and meets a certain need within the community, but I don’t see it as a direct competitor of Zara. I do feel that it has some very special elements that have helped it succeed over the past 3 years, which Zara can benefit from.

4. Cheesecake Factory (#1 Restaurant Comparison):

Although Cheesecake Factory is outside of Zara’s restaurant district and not considered a direct competitor, it was beneficial to analyze the most profitable restaurant in Atlanta to understand what contributes to their success. Cheesecake Factor offers several key elements that would also benefit Zara: 1) Customer Satisfaction through moderate pricing and high-quality food; 2) Location selection to benefit from core customer demographics, situated in a busy/popular area for both business and residential traffic; 3) Exceptional Service, from the Valet, to Hosting, to Wait, Bus, and Bar staff; and 4) Menu Variety, offering a broad array of menu items.

5. Swing Restaurant (Indirect Competitor):

This restaurant is not in our market district and therefore not a direct competitor, although we do consider it an ‘indirect’ competitor. Swing incorporates some of the characteristics that we have mapped out for Zara. Those elements are: 1) A Tapas and Entrée menu – realizing that customers want varied meal size and variety; 2) A club type atmosphere to entice the single scene and to drive bar sales. Swing validates some of the elements uncovered in our market research as to what the new Atlanta diners are looking for. This serves as a true validation that the timing is right for the Zara Restaurant & Lounge concept.

Failed Restaurant Analysis : Mumbo Jumbo Mumbo Jumbo was an Atlanta restaurant attraction in the downtown core, a strong competitor that was severely impacted by the patronage demise after 9/11. I also completed an analysis of this restaurant back in 1999 and compared it to this current analysis in 2003. Several factors led to closing of this restaurant:

Location:  This was a very cosmopolitan restaurant located in a core business community. The restaurant was hidden in cross streets and away from the general street traffic. This was a destination restaurant and a secondary selection for the general customer base in this area.

Lesson Learned:  As part of this analysis, we have determined that the downtown core is not a good fit for the Zara concept. We will limit our site selection to the core Midtown district and the upper Downtown district. Midtown is Atlanta’s major growth district and is developing the residential infrastructure in pace with the business infrastructure.

Customer Segment:   Atlanta’s downtown core is not ready for this type of restaurant. Atlanta’s downtown core is a business district, and residential development for this area is at the Genesis state. The primary customer base is the business person and tourist. The largest percentage of this customer segment will be looking for a restaurant in which to conduct business or a family establishment; Mumbo Jumbo would not be a primary selection in either case.

Lesson Learned:  Zara’s target market demographics are perfectly in alignment with the Midtown profile. Midtown has a business core as well as a residential core. We will look to the business core for our primary daytime business, but to our residential core for our dinner and after-hours patronage. In addition, the business core will look to Zara as a place of socialization for dinner and after-hours unwinding. Mumbo Jumbo depended on the business segment for their lunch and dinner profits, and customers who would travel from outside the downtown district to eat at the restaurant – there was no static dinner segment.

Lesson Learned:  Although being situated on a main street is not as key in the Midtown district, we will ensure that visibility is part of our site selection criteria. In addition, we will use signage and exterior décor as means to attract customers and get noticed.

In all, this restaurant was a staple in Atlanta’s downtown core for over 10 years, but key restaurant disciplines (Location, Customer Segment, Visibility) came back to hurt them as the economic climate changed.

Our Advantages

Besides the lessons learned listed above, Zara’s competitive edges are:

• The owners’ thorough understandings of opening and running a restaurant
• An extraordinary contemporary restaurant design
• International menu with featured menu changes every 4 months
• Unique, 3-Tiered spatial layout
• Chef Co-op program to allow new entrants, trainee and featured chef
• Chef/Management Stock Incentive Program.
• Inner and Outer City Marketing campaign (i.e. "Come to Town" promotions)
• Employee Training, Incentive and Retention program

Keys to Success

Our keys to success are: 

• Unique, Innovative & Contemporary:  The creation of a unique and innovative fine dining atmosphere will differentiate us from the competition. The restaurant will stand out from the other restaurants in the area because of the unique design and decor. We will offer a fine dining experience in an electric atmosphere.
• Product quality:  great food, great service and atmosphere.
• ‘Spice of Life’ Menu:  The menu will appeal to a wide and varied clientele. Our eclectic menu features regional specialties around the globe, from Spanish ceviche, to Thai and Indian curries, to local crabcakes.
• Employee Retention Focus:  Employee retention and development programs will be a primary focus and success platform for this business. Through these programs, we will be able to draw seasoned and elite professionals and build a committed work force. We have budgeted for a stock option program for Chef and Management positions to subsidize a lower salary base. This lowers our immediate overhead and attracts quality staff.  
• Cost Control Focus:  We will control costs at all times, without exception. Cost Control will be an integrated function of the restaurant from the onset. Cost control is about managing the numbers – interpreting and comparing the numbers that impact the bottom line. 80 percent of the success of a restaurant is determined before it opens. Our focus is to reduce the cost of goods sold to meet our profit margin goals by managing the following crucial elements of cost: Purchasing, Receiving, Storage, Issuing Inventory, Rough Preparation, Service Preparation, Portioning, Order Taking, Cash Receipts, Bank Deposits and Accounts Payable. We will use of this restaurant/ethnic food business plan to track actual costs against our forecasts in managing the business. 

Due to intense competition, restauranteurs must look for ways to differentiate their business to achieve and maintain a competitive advantage. Midtown/Downtown Atlanta’s redevelopment requires a place that will fit into the ‘new look’ of the community, one that is contemporary and entertaining. Zara will fill that niche.

Marketing & Sales

Marketing plan.

Zara Restaurant & Lounge’s Marketing strategy will be to promote our electric food, superior service, and exciting concepts to draw in the local repeat customers. Marketing initiatives will concentrate on the following:

Building and Signage:   The most important Marketing tool that we have is the exterior of our building, our new sign and our website. We budgeted a great deal into the renovations and decor to generate the aesthetic appeal of Zara. 

Customer Service: In our years within the restaurant industry, customer service has always been the major draw for the dining clientele. Food and atmosphere is far out-shadowed by superior customer service that turns a new customer into a repeat customer.

Management will demand the wait-staff provide the very best in quality services to the customer, making certain that they are content and satisfied with their dining experience. Wait-staff are thoroughly trained, and every 90 days they undergo a performance appraisal. This is part of our Employee Manual, and Operations Manual guide.

Advertising and Promotion: Our Advertising and Social Media plan call for targeting customers directly through local publications aimed at , respectively, singles, couples, and destination customers.

Management recognizes the key to success at this time of initial opening is extensive media promotion. This must be done aggressively in order to accomplish our service goals. A healthy budget is allocated for the first year. A primary part of the budget is allocated to create the media and customer buzz for the month prior to opening and the next three months after the grand opening. The full Marketing program is as follows:.

Media Objectives and Strategy: Establish our image as a unique Midtown restaurant with great service, value, and great food served in an eclectic atmosphere. We will maximize efficiency in the selection and scheduling of advertisements by:

• Reaching out to select businesses in the area to build relationships. We will promote their services and they promote ours. 
• Scheduling adequate frequency of Facebook ads to impact market with menu items and promotions.
• Where possible, linking and sharing with non competing sites in or near entertainment/food related editorials. 
• Redirecting customers to our website to register for upcoming functions, VIP lists, reservations, and flash media promotions.
• Maximizing google ad words with well timed expensive buys. 

Working with The Reynolds Group Media Co. (Zara Advisory Board), we will develop an advertising campaign built around our Zara Diner theme, menu offering, location, and decor. We will support this plan with ads that reinforce the Zara dining concept.

Additionally, we will develop a consistent reach and frequency throughout the year, targeting each specific customer segment within a five-mile radius, and new ‘suburbanites,’ who still appreciate in-town dining.

Promotional Campaign: The best way to reach our potential customers is to develop an intense advertising campaign promoting our Zara concept of " Spice of Life. " In addition to standard advertising practices, we will gain considerable recognition through newspapers, Facebook, Twitter, Instagram, public announcements, paid website promotions/ blogs about our services. Consumers will be encouraged to visit our website to be greeted with a flash media intro that highlights the restaurant, past happenings, upcoming attractions and our dynamic menu.

Our periodic customer surveys and weekly menu item sales evaluations will help us to understand what advertising is working and what is not; basically, who we are reaching. Our goal is to understand our customer, measure the success of our direct marketing and media activities, and redirect advertising as effectively as possible.

Our strategy is simple: we intend to succeed by giving our customers a combination of delicious and interesting food in an appealing environment, with excellent customer service, whether on their first visit or their hundredth.

Our marketing strategies are designed to get critics and initial customers into our doors. Our sales strategies must take the next step and encourage customers to become repeat customers, and to tell all their friends and acquaintances about the great experiences they just had at Zara.

Zara’s sales strategy requires consistently high quality food, service, speed, and atmosphere. We can accomplish this by:

• Hiring employees who genuinely enjoy their jobs and appreciate Zara’s unique offerings
• Continually assessing the quality of all aspects mentioned above, and immediately addressing any problems
• Interacting with our customers personally, so they know that their feedback goes directly to the owners 
• Evaluating food choices for popularity, and keeping favorites on the menu as we rotate seasonal foods and specials

Locations & Facilities

Location & Operations

Restaurant Location Midtown Atlanta is the location selected for the Zara concept. The outlook for the future of Atlanta’s Midtown district is exceptionally positive and the most progressive development area in the city. Developers are infusing over $50 billion in Commercial, Residential, and Retail development. Zara’s will benefit from Atlanta’s desire to revamp the Midtown district with a $130,000 renovation grant for restoring and renovating the 100 year old property we plan to lease.

The market has been carefully selected and tested for the necessary demographics and retail traffic necessary to meet the goals laid down for profitability. The busy Midtown commercial/residential location has been chosen based upon a successful demographic model and a traffic count of more than 33,000 cars daily.

Restaurant Design Single-Level Design Concept:  The total space requirement is 3,000 square feet. The restaurant will feature a comfortable and open concept design. The central dining area will allocate 76 seats, the lounge 22 seats, and the dining bar with 12 seats. In total, the restaurant will provide seating for 110 patrons. Where possible, consideration will be given to incorporate a dining patio. Zoning, parking, and accessibility issues will be reviewed as part of this analysis.

Optional Patio:  During the busy summer months customers can also sit outside on our patio and we will offer a special summer menu, featuring lighter fare, exotic drinks, as well as non-alcoholic offerings. The patio setting will be a fun and casual atmosphere for the summer crowd.

Operating Criteria The restaurant will be located in Midtown Atlanta. The restaurant will service lunch, dinner, and after-hours dining during the week and weekends. The restaurant will operate during peak service time to take advantage of street traffic, and after-hour patronage from the entertainment facilities in the area. Service will be available during the following hours:

Lunch:    Monday to Saturday, 11 a.m. – 2:30 p.m.

Dinner:   Monday to Saturday, 5:30 p.m. – 12 midnight

Sundays – Market brunch takeout only.

Milestones & Metrics

Milestones table, key metrics.

Our Metrics are

• # of customers who come to drink 
• # of customers favorite food 
• cost of making the most popular dishes vs price
• # customers who tweet or retweet about our restaurant
• # of returning or frequent flyer customers 
• # of Facebook pageviews and links and website shares 

Ownership & Structure

The restaurant will start out as an LLC corporation, owned by its founders, Zander Hunte and Peter Smith. Mr. Smith will function as the General Manager and Executive Chef, and Mr. Hunte as Managing Partner.

Mr. Hunte and Mr. Smith have a long-standing professional relationship in the restaurant industry, stemming back to Toronto, Canada. Mr. Smith is an accomplished restauranteur, having owned several full-service restaurants. He currently owns Brassaii Restaurant (www.brassaii.com), and Bauhaus Bar and Nightclub. Mr. Smith is also an international Restaurant Consultant for top organizations such as the Starwood Group, who own the hotel chains of The Westin, Sheraton Hotels, Four Points, St. Regis, and W Hotels.

Mr. Hunte has a background in International Business Management, and is certified in Restaurant and Hotel Management. Under the management of Zander Hunte, Myth Restaurant was a feature restaurant in Toronto, and distinguished as a top 10 restaurant while under his management.

Management Team

Ownership & Management

Together, Alex Hunte and Peter Smith bring over 20 years of experience in the restaurant industry to their new joint venture.

Alex Hunte: Managing Partner  (Operations, Marketing, Financial and Business Development)

Mr. Hunte brings to Zara an accomplished restaurant background, exceptional business acumen, and a lifetime passion for the restaurant experience. Alex has over 17 years of business management in the Information Technology industry. Like IT, successful ventures in the restaurant industry must balance capitalizing on new trends with continual quality assessment. Alex’s understanding of day-to-day cash flow planning and staff management will be critical to Zara’s financial success. 

Mr. Hunte has a background in International Business Management and Business Start-ups, and is certified in Restaurant and Hotel Management. As co-owner, Alex Hunte is responsible for overall direction and operational management. Mr. Hunte is a strong business leader responsible for strategic planning and continued growth of restaurant services and business development. In addition, Alex will be the management lead for all public relations, financial and investor services.

Degrees, Certifications, and Professional Affiliations:

• MBA in International Business Management
• B.S. in Computer Science
• Certified in Restaurant & Hotel Management from Ryerson University
• PMP (Project Management Professional) certification
• Member of the Midtown Alliance
• Business partner member of the National Restaurant Association.

Peter Smith: Managing Partner  (Executive Chef and Restaurant Operations)

Mr. Smith is an accomplished restaurateur, having owned several full-service restaurants. Mr. Smith is responsible for the concept and the daily operations management, with yearly sales targets of $7 million.

In addition, Peter is the owner of Bauhaus Bar and Nightclub, and former owner of Myth Restaurant, Ouzeri, and Kapilyo Restaurant, all financial and critical successes. Mr. Smith is also an international restaurant consultant for top international organizations. Mr. Smith’s Contracting responsibilities for Zara included logistics, Site and Lease Negotiations, Concept Definition, Start-Up and Financial forecast, Menu and Operations Management, as well as Implementation and Launch Management.

With a degree in Economics and an accomplished career, Mr. Smith contributes the experience of his past successes, and is charged with leading the Restaurant Operations, Staff Selection, Menu Definition and Training initiatives for Zara Restaurant & Lounge.

Managing Partner Responsibilities

In addition to the management of day to day operations, both managers, as principals within the company, will oversee menu development, purchasing, portioning, pricing and inventory control, including approval of all financial obligations of the company. They will plan, develop, and establish customer service policies and objectives, and write, explain, and enforce an employee’s manual for all employee-related policies.

Responsibilities for hiring and firing employees lie solely with the two operations managers, and any decisions in these areas will be made jointly.

• Manage working capital, including receivables, inventory, cash and marketable securities.
• Perform financial forecasting, including capital budgeting, cash flow analysis, pro forma financial statements, and external financing requirements.
• Prepare financial analyses of operations for guiding management, including reports which outline the company’s income, expenses, and earnings.
• Direct preparation of budgets and financial forecasts and arrange for audits of company’s accounts.

Personnel Table

Zara’s Advisory Board

• Stephen Hollier of Hollier Collier & Loewenthal: Corporate Attorney
• John Katz of SS&G Financial Services: CPA
• Robert Shaefer of Shafer Hospitality Services: Restaurant Consultant
• Mary Zimmerman of The Zimmerman Group: Media & Public Relations consultant

Financial Plan investor-ready personnel plan .">

Key assumptions.

Important Assumptions

The financial plan depends on important assumptions, most of which are reflected in the financial statements that follow. We have been cautious with our projections, and incorporate a mitigation for all manageable risks. The key underlying assumptions are:

Slow Economic Recovery. We anticipate a slow-growth economy, recovering from an economic recession.

Business Growth

Annual Growth Rate Percentage.  We anticipate modest growth over the coming years. The financials account for the following growth projections:

Weekly Sales Variance.  Saturday will typically be our best sales for the week. The sales volume for all other days is represented as a percentage relative to Saturday. Therefore our weekly sales will vary as follows:

• Monday: 55%
• Tuesday: 60%
• Wednesday: 75%
• Thursday: 95%
• Friday: 90%
• Saturday: 100%

Seasonal Sales Variance.  In Atlanta, October through the late season is the most productive sales period, while the summer months tend to be the slowest restaurant period. This trend is reflected in the financials though a seasonal variance as follows  (where October is targeted to be our most successful sales month ):

• January: 85%
• February: 95%
• August: 80%
• September: 85%
• October: 100%
• November: 95%
• December: 95%

Industry & Start-Up

Fiscal Year-1 Ramp-up.  Our experience in the industry confirms a longer ramp-up stage for restaurants over other retail/service businesses. Our Annual Sales Growth is based on attaining the following seating capacity percentage per dining period:

• Year 1: After-Hours = 53%, Lunch = 70%, Dinner = 88%
• Year 2: After-Hours = 70%, Lunch = 82%, Dinner = 100% (implied wait period)
• Year 3: After-Hours = 80%, Lunch = 87%, Dinner = 100% (implied wait period)

Six-Month Start-Up Stage.  As a new restaurant entry to the Midtown market, the ramp-up in customer draw is expected to extend over 6 months. This is reflected in a higher than average monthly sales variance shown as follows (Worst-case / Expected-case):

• Month 1: 32% / 51%
• Month 2: 41% / 58%
• Month 3: 52% / 66%
• Month 4: 64% / 75%
• Month 5: 80% / 90%
• Month 6: 90% / 92%

Market Analysis findings are static.  We assume that there are no unforeseen changes in findings outlined in the Market Analysis.

Pricing & Cost Control

Competitive Pricing Model. Revenue calculations are based upon competitive price comparisons and established menu values in the current marketplace. The following are baseline assumptions on Average Check Totals, and Average Seat Turns:

Daily average for lunch spending is $10.50 per person, dinner at $27.50 per person; and $17.50 per person for After-Hours dining (All check totals include Beverages, but not Bar). Seat Turn averages are modestly estimated at:

• Year 1: After-Hours = 0.7, Lunch = 1.0, Dinner = 1.0
• Year 2: After-Hours = 0.7, Lunch = 1.0, Dinner = 1.0
• Year 3: After-Hours = 1.0, Lunch = 1.0, Dinner = 1.25

Cost Control.  Cost of goods sold have been calculated as a percentage of sales and will be monitored on a daily basis in order to keep Cost of Food within the range of 31 – 33%, Bar Costs within 28 – 31%, and Cost of Beverages (Non Alcohol) below 9%. With a focus on Cost Control, we anticipate 6 months to fine tune the restaurant operations and manage our costs within the defined tolerance range.

Inventory turnover and Accounts Payable.  Accounts receivable turnover is calculated to be 0 days, as payment is rendered with service. Inventory is turned on a 7 day cycle as inventory is used daily within all categories, and accounts payable are projected to be 30 days.

Revenue by Month

Expenses by month, net profit (or loss) by year, use of funds.

Itemized pre-launch expenses: 

Complete startup costs and funding plan:

Implications on financials and starting balance:

We show the grant funding on the capitalization table for convenience only. It is non-dilutive funding, so it doesn’t require distributing shares in the corporation.

Sources of Funds

We will be getting the money to start Zara from the Following Sources:

Zander Hunte – $60,0000 

Peter Smith – $50,000

5 investors (yet to be determined) – $200,000

Midtown Revitalization Grant – $130,000

Long term Loan – $195,000

Accounts Payable – $30,000

Totaling $665,000

Note: the Midtown Revitalization Grant is entered on our financials as equity investment. However, it is non dilutive, so it won’t require shares of ownership. 

Also: The $195,000 long-term business loan shows in our starting balance as $35,396 current debt and $159,604 of long-term. This is due to the standard treatment dividing long term debt into the current portion and the long-term portion.

Projected Profit & Loss

Projected balance sheet, projected cash flow statement.

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Last Updated on September 5, 2022

Home » Business » Writing a restaurant business plan

Writing a restaurant business plan

Creating your restaurant business plan should be a top priority when starting your new restaurant business. It simply involves a clear and straightforward idea about how you would run your restaurant. The plan includes everything about the business, the products, the financials as well as the general company strategy

As simple as it may sound, the restaurant business plan looks like a guide or a roadmap to guide your new business’s future expansion.

This acts as a blueprint to run the company.

People have to remember when writing their restaurant business plans that it is meant for clarity of vision and general use.

It is pretty much like every other business plan but includes specific details related to the restaurant company.

Your restaurant business plan is, for the most part, needed by you.

RELATED: BUSINESS PLAN TEMPLATE FOR ONLINE STORE: HOW TO WRITE IT ?

Therefore, it is a document that is meant to be used internally, and it is not shared.

Writing your restaurant business plan the right way is mandatory if you want to steer the new company to success.

This post details all the important elements of a great restaurant business plan.

But before we go into details, we have to understand the concept of a corporate business plan and get a grip on the food industry.

What is a business plan?

Technically, a business plan is a formally written document that contains important information about your business.

Also, this information includes your strategy, the company ownership structure, personnel, the company’s strengths, and weaknesses.

The company’s financials, the company’s mission, the timeframe needed to achieve specific business goals, and so on.

There is no limit to what your business plan can contain.

Your business plan might also go further to describe the core business function of your company.

Its main product or service, need for financing, goals, strategies to achieve stated goals, and financial projections.

Technically, the business plan as a whole acts as a road map or blueprint to help guide your company when it fully becomes operational.

In most cases, written business plans are developed to benefit a business proposal, which is then used to access loans to help expand the company.

An overview of the food industry

Before you learn how to write a plan, you will have to understand the food market.

Food is one of the essentials of life.

People will always eat.

This is one of the reasons you have restaurants springing up everywhere you have people gathered together.

Also, the business case for opening a restaurant company is that people will always need to eat.

Most restaurants are in business to feed people when they are hungry, especially people working or traveling.

However, some other restaurants are in business to serve up specific delicacies of cuisines to serve up the appetite of the people living in that area.

Also, it is not uncommon to find a Malaysian restaurant within the Malaysian community in London, New York, Los Angeles, and every other urban metropolis.

One good example of such specific restaurants that serve up continental delicacies specific to a region is the Chinese Restaurants.

They are pretty popular in most parts of the globe.

Since food is such a necessity of life that must be taken three or more times a day, the restaurant business is such a huge money-spinner worldwide.

Regardless of your food, the well-located and well-managed restaurant company is a huge revenue generator every year.

Any start-up based in the food industry within a well-structured urban area will be sure to get back the money invested in no time.

Such businesses are bound to become successful within such a short time.

One benefit of setting up a first restaurant company is that the company owner has the power to fix up the price of their delicacies regardless of the prices of their competitors.

This theory is especially true for unique and highly in demand delicacies that are peculiar to a people.

All across the world, we have different types of restaurants, and they are:

• The local restaurants,
• Fast food restaurants,
• Restaurants for casual dining,
• Family-friendly restaurants,
• Restaurants for fast-casual dining,
• Continental and intercontinental restaurants,
• Traditional restaurants, and so on.

Technically, such food cafes cater to the different feeding needs of various tribes, ethnic groups, cultures, races, and creeds.

In most cases, these restaurants are influenced by their surrounding community, such as the Thai restaurant, the Indian restaurant, the Italian restaurant, etc.

The people’s dominating culture within the community often influences and extremely determines the restaurant’s service.

Minding your restaurant business

You could decide to begin a restaurant business within a business area, a sports stadium, a construction site, an international school/university, or a tourist site.

Also, to take full advantage of the restaurant business’s decent location, you should offer the best delicacies of the people you find around the location more.

Furthermore, there should be plans to expand to accommodate other menus based on demand or the influx of new people to the area.

These are some of the essential elements you must include in your restaurant business plan; the possibility to expand to include other new recipes.

You should be aware of the culinary skills involved in certain delicacies.

This will invariably lead to the cost-benefit decision of hiring talented chefs or learning to prepare the meals yourself.

Therefore the need for a specialized chef or personal training of existing cooks to imbibe new skills should be included in your restaurant business plan.

In most cases, you will have to conduct exhaustive and thorough feasibility studies before you will eventually settle for a certain restaurant style.

Other valuable information you get from the studies is your pricing strategy, location (if you do not yet have one), and other important aspects.

Some of the top ten restaurant business brands around the world

If you were going to be venturing into the food industry, it is always best to think about the market’s leading companies.

This can be used as an inspiration in coming up with a tenable restaurant business plan.

The following are the leading brands in the industry.

1). Starbucks

Starbucks might be a name synonymous with coffee.

But the food business is beyond serving up hot cups of coffee in the wee hours of the day.

The company’s estimated revenue is a whopping $24.1 billion.

It has over 30,000 stores across the world.

The company specifically deals with teas, coffee, snacks, and fresh foodstuffs.

The company also sells different branded foodstuffs like Frappuccino, Seattle’s Best Coffee, and so on.

2). McDonald’s

The name ring bells to lots of hungry stomachs at dinnertime.

The company worth $19.3 billion has been serving up delicacies to fast food lovers for a long time.

It has the biggest chain of fast-food restaurants in the world.

McDonald’s is still one of the most recognized brand names in the fast-food business.

It has over 39,000 stores in approximately 100 countries.

3). Yum China Holdings

This Chinese-based food company has a revenue of $8.0 billion.

It is a Fortune 500 company that began in the US but has its head office in Shanghai, China, where it rules the food market.

The company has thousands of restaurant stores all over mainland China.

The company is known to be behind the Chinese versions of such companies as Taco Bell, KFC, Pizza Hut, and other local food chains.

4). Darden Restaurants

Darden Restaurants is a company that rakes in about $7.8 billion.

The food company involves a food brand that includes a chain of restaurants for fine and casual dining.

The company also controls such brands as Yard House, Eddie V’s, Seasons 52, Bahama Breeze, the Longhorn Steakhouse, Olive Garden, and Red Lobster.

5). Autogrill

Autogrill is the sixth biggest food company in terms of market capitalization, with total revenue of $6.0 billion.

The food restaurant chain is based in Italy, with over 1,000 locations scattered across 31 countries.

Therefore, the food company has a portfolio that contains like 300 brands, with lots of these operating around highways and the airport.

Some popular products of food outlets include Ciao Ristorante, Graband, and Spizzico.

6). Chipotle Mexican Grill

This is one of the most profitable food chains in Mexico that sells simple and fast-casual Mexico type foods.

The company focuses on preparing and selling tacos, bowls, burritos, and similar food delicacies.

The company has an estimated revenue of $$5.6 billion.

Chipotle is known to work in 2,580 different domestic areas as well as 39 international outlets.

It has several outlets in Germany, France, Canada, U.K, and the USA.

7). Restaurant Brands International

This food chain should be such an inspiration for new start-ups.

It is worth $12.5 billion with an estimated revenue of $5.6 billion.

It began when Burger King merged with the Canadian-based coffee line Tim Hortons back in 2014.

The outlet is known as one of the biggest food quick-service restaurant chains globally.

The company currently runs over 27,000 restaurants in over 100 territories and countries.

8). Yum! Brands, Inc.

Yum! Brands is a company that was formed by PepsiCo, Inc. back in 1997.

It has an estimated revenue of $5.5 billion.

The company is also the biggest food quick-service business in the globe.

It currently has over 50,000 restaurants within 150 countries.

Yum! Brands are famous for owning such franchise chains as the WingStreet, Taco Bell, Pizza Hut, and KFC.

Most of the company’s outlets are owned by franchising partners who are about 2,000 in number.

9). Domino’s Pizza, Inc.

With an estimated $3.7 billion in revenue, the popular pizza outlet is the biggest worldwide.

It has over 17,000 stores in 90 different countries.

The company is a market leader while offering lots of pizza meals offered with delicious variants.

Franchises own pizza outlets.

10). Bloomin Brands, Inc.

With a $3.6 million revenue, the restaurant company is among the top ten outfits in the global food industry.

The company owns lots of restaurant and café outlets.

How to Write a Restaurant Business Plan

Learning how to write a plan for your new company is as important as starting one.

You will have to know how to write specifically regarding the nature of your company.

A fast-food restaurant business plan is used for your fast-food company .

Similarly, the food and beverage business plan are suitable for your company if you will be serving food and beverage as your primary products/services.

Structuring your restaurant business plan

A good restaurant business plan sample should show you how to write your plan according to the right format.

It should have a simple layout, easily understandable, feasible, and logical.

Furthermore, you must think about the future when developing your restaurant business plan.

The plan should have long-term sustainability.

This means that it should include content relevant to your restaurant business for about five or ten years from now.

It is advisable that when learning how to write a restaurant business plan, you should first study various business plans of other restaurant and food outlet companies.

You could use any online restaurant business plan as a sample to guide you in the process.

This will give you a better sense of how to write your restaurant business plan.

Things to include in your restaurant business plan

The most convincing restaurant business plans always contain most of the elements described in the following section.

The general rule here is to include certain information that will help persuade people you have never met.

There are certainly important elements to add to your plan to spice things up.

1). The Executive Summary

The executive summary is the general outline that looks to introduce the whole aspect of your business plan in a broad outline.

It will describe the niche of your new restaurant.

This is the main area that you will be specializing in within the food market.

It will also list out your role in the daily affairs of the business.

This part of the restaurant business plan specifies the type of business.

Whether you want ethnic cuisine, fine dining, a sports bar, or just a joint for casual and fine dining.

This section will inform potential investors about your strategy to approach the market.

You will also want to state the name and location of your restaurant business .

You should be pretty clear about what your responsibilities as the owner of the restaurant should be.

Having a food business entails lots of moving parts.

You cannot do everything.

The business involves multilayered operations.

This means that you will have to design menus, you will have to cook and keep the food fresh.

You will also have to manage your finances, customers have to be served dishes, and you have to promote your company.

You do not expect to have one person doing all of this.

Therefore, you must add your partners, staff, employees, and workers in the executive summary.

In starting a new company, it is possible that you may not have found any partners or staff yet; you could describe what roles you wish to delegate to the staff and partners.

For example, we have lots of chefs who run their fine dining restaurant companies from the kitchen.

In this case, your primary role will be to stay in the kitchen and cook, while you hire other skilled and experienced professionals for other roles.

2). The Description of your company

Your company description is a key analysis that seeks to list out key information about your new start-up.

Technically, your company description should contain the following information:

• The location,
• Your potential customers,
• The types of food/delicacies you aim to serve your customers,
• The unique selling proposition of your restaurant outlet, and all that.

Additionally, you may want to add up certain information like your company’s legal name, the ownership, the management team, and the structure of the company.

You will want to ensure that you describe everything from a high level in this regard.

However, you will have to send in the detailed information for somewhere else in the restaurant business plan.

3). The Market Analysis

The market analysis of your new start-up is an essential part of your restaurant business plan.

This is also known as your marketing strategy.

This part comes with three primary components.

a). The Industry:

This part of your market analysis describes your customer-base.

This segment has a lot to do with your company location and the nature of the people located within that area.

It will explain if your company will be catering to middle-aged professionals at breakfast and lunchtime.

You could include dinner takeaway packs too.

This part explains the demographics of your target customers.

It could school children at dinner or families with young children.

How about construction workers at lunchtime?

You should describe your prospective customer base and include several reasons why they would rather come to your restaurant instead of going to your competitors.

This was mentioned in the company description and executive summary segments; you will now fully give a detailed description of your restaurant’s community.

Therefore you can now describe how you fit into the picture.

b). Competition:

You will need to mention your competition(s) while mentioning how you would make yourself unique.

This is the detailed part of your restaurant business plan where you go deeper into your competition’s details.

Most dedicated customers at existing restaurants will not change where they dine until a distinct restaurant offers a better atmosphere, menu.

And general approach that makes them stand out from the crowded restaurant market.

This is where you demonstrate to the reader that you understand the way other restaurants are operated and also, your plan to set yourself apart from them.

c). Marketing:

You should list out the marketing methods you will use to let people know about your restaurant company.

You will need to outline the person responsible for the marketing of your new restaurant outlet.

While you are busy cooking, you will need to get experienced marketing personnel to drive people down to your restaurant.

Of course, you will need to have a marketing plan.

This is where you inform your potential investors that you just hired a local food marketing expert to handle your promotional needs, and you will also need to describe their plans.

4). The Company Operations

This part of the restaurant business plan is also referred to as the products/ services segment.

In addition, this is the part where you let your investors know about your opening hours plus the number of employees you will be adding to your new start-up.

This is also where you get to explain the advantages of convenience made possible by your company’s location, like its proximity to several corporate businesses or uptown location to several construction sites.

Here you would be the best place to speak about any connections you may have with food vendors, also, like local farms or companies that supply foodstuffs.

This will give your company a competitive edge.

For instance, it can be costly and difficult to get liquor licenses in certain markets.

In this place, you will also have to let your investors know that you just brought in a consultant specializing in the negotiation and buying of liquor licenses.

This will help in handling that aspect of the food outlet.

5). The Management and Ownership of your company

This is the part of the restaurant business plan where you get to indicate your management structure.

In addition, you will show who will be in charge of the company.

You would also be needed to handle certain gray areas of the company that might be too technical or cumbersome to you.

Additionally, this is where you describe the management hierarchy besides your ownership.

For instance, you will explain whether managers for particular areas like the bar, the dining room, the kitchen, payment/accounting, and so on- report to the general manager, who will in turn report to you?

You should select a management structure that easily works for you.

Furthermore, you should choose one where the management function can be easily explained to your prospective lenders or investors.

6) Financial Analysis

In this section, you are expecting to mention the expected development of the new restaurant company.

This is where you would include the general budget for your new company.

Furthermore, you will have to add the statement for profit and loss, which pitches the estimated expenses versus the estimated income.

Investors and lenders alike are looking forward to making their money back once they invest in your company.

Therefore, you will have to give them a clear and realistic picture of how this will be done.

It would also help if you worked harder to correctly estimate the total costs of foodstuffs, labor, and cost of operating the company.

You would then compare these numbers against the projected income for your restaurant outlet.

An elaborate financial plan would provide a blueprint to help evaluate your business’s performance every year.

Some people have the perfect idea to begin a winning restaurant.

However, they seem not to know how to write their way to restaurant ownership.

After kicking things slightly off the ground, they will need to approach investors, banks, venture capitalists, banks, and other bodies to bring their ideas to fruition.

Therefore, with this development, it is time they become acquainted with how to write a restaurant business plan.

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Free Restaurant Business Plan – Gourmet Dan

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Business plan templates | food & restaurants.

Are you wanting to open a restaurant ? The restaurant business is one of the hardest to be in, with 60% of restaurants failing in the first three years, says research done by Cornell University and Michigan State University. Maximise your chance of success by developing a solid restaurant business plan . It’s easy – just use this free restaurant business plan template .

GOURMET DAN

Business Plan for Gourmet Dan Restaurant –  Knysna Waterfront, Garden Route, Western Cape

CONFIDENTIAL

TABLE OF CONTENTS 

1.  Executive Summary

2.  Business Profile

3.  The People

4.   S.W.O.T. Analysis

5.   Products/Services

6.   Market Analysis

7.   Marketing Strategy

9.   Financial Plan

10. Organisational Management

11. Insurance

12. Growth & Exit Strategy

13. Appendices

1 2 3 4 5 6 7 8 9 10 11

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Starting a Fast Food Restaurant Business in South Africa – Business Plan (PDF, Word & Excel)

Posted by BizBolts | All Articles , Business Ideas , Business Plans , Retail Industry

Fast food is a lot more affordable than fancy dishes or five-course meals, and it takes less time to prepare than a meal prepared at home. This is the reason why a lot of people, especially those in the working class, buy it often. Due to the increase in the number of people in the middle class, South Africa has been experiencing a rise in the demand for takeout. South Africa’s fast food industry has been experiencing growth in revenue from year to year. A fast food restaurant business is a very profitable business venture to start in South Africa. Fast food does not take long to prepare, and you can serve customers in a matter of minutes. This is so convenient for students, professionals, or anyone who doesn’t have the time to prepare a whole meal. The demand of restaurant foods in South Africa is very high. The increased urbanisation and disposable incomes is leading to increased demand for restaurant foods. Increasing numbers of South Africans want to dine out or take prepared food home. Fast food restaurants are built on three main values: taste, consistency and convenience. Taste alone encompasses other elements i.e. freshness and quality. Consistency is the most important value because that’s how you ultimately gain the trust of your customers. This article will outline how to start a fast food restaurant business in South Africa, and the fast food restaurant business plan – PDF, Word and Excel.

Business Model

A fast food business model should define what your products and services are, as well as your service style, menu offerings, type of meals, as well as your value proposition. While planning your business, there are several types of fast food business models you can consider. You can offer meals such as fries, fried chicken, burgers, pizza, and pies, to name a few, that can be prepared in a short period of time. This type of food is usually convenient, and it is offered at lower prices. Another model you can consider is offering fast casual food. With a fast-casual or quick-casual model, your food service can upgrade to higher-quality food ingredients while still delivering meals in a shorter space of time than traditional business models. Also known as “casual dining,” family-style fast food restaurants offer table service and affordable meals that are prepared in a short space of time. You can also offer a pop-up fast food model that uses temporary spaces to prepare and serve meals, such as another restaurant, a chef’s home, or even a park.

Market Research

The restaurant industry in South Africa is highly competitive, thus its important that you carry out proper market research before starting the business. If you can find someone who is operating or once operated a fast food restaurant business, that can be very advantageous. Find out what works, what doesn’t, and get advice from those who are already in the restaurant industry. Try to find out why some restaurants fail.

When it comes to researching your market, you need to determine who you are offering your services to. It’s always best to narrow down your potential clients in order to determine who they are, what their buying habits are like, and what they like. This is where market research comes in. Market research helps you understand who your potential customers are, what their needs and wants are, and how you can meet them. People’s preferences are always changing, especially when it comes to food. Both globally and locally, there has been an increase in the demand for plant-based meals. This continues to gain momentum across all age groups, especially as consumers become more health-, environment-, and sustainability-conscious. With such information, you are able to prepare meals with the ingredients your potential clients want. Conducting a market assessment can also help you find out who your direct and indirect competitors are. You can get to know what attracts clients to your competitors’ fast food restaurants and what their weaknesses are. There are a lot of cafes, coffee shops, fast food restaurants, and food trucks that offer similar products and services. Market research will allow you to have an idea of what makes them tick.

Be specific about the target market and niche you are going to provide your products to. You can never capture the whole market as people have different wants. What is the specific segment of the restaurant industry which you are going into? Who are your targeted customers?  What products are you going to offer? What is the competition in your proposed location? What is the demand for your products in your proposed location? How are you going to price your products and how sensitive is the demand to your prices? A proper market research will increase the chances of your success in this business.

Location & premises

This is an important decision to make before you start a restaurant business. It’s important that you locate your restaurant close to your target market. Consider the amount of road traffic, find an easy accessible location where people can stop and quickly get food. There are several possible locations, including shopping centres, malls and the CBD. In the fast food restaurant business you don’t have to overly concern yourself with trying to find a location that’s not too close to your competition. It’s common to see four or more fast-food restaurants operating close to each other or operating in the same shopping complex. As long as you keep serving food that people want to eat and you have done your market research, being close to your competition shouldn’t be a problem. The more options available for the customers, the better.

There isn’t really a standardised size for fast food restaurants, some restaurants still manage to operate smoothly in small spaces and small kitchens.  In general, they are economical when it comes to space. The size of the premises you require will depend on the kind of restaurant business you are operating. A take-away fast food restaurant will require less space than a sit-in restaurant. If you don’t have your own premises, you will have to rent.  Consider walking around your targeted location to see if there are any obvious empty properties that may be suitable for your fast food restaurant business. Your fast food restaurant business plan should cater for the costs of renting or buying premises.

Equipment for fast food restaurant business

You need various equipment for your fast food restaurant business. The equipment you will need for a restaurant/fast food outlet will largely be contingent upon the type of restaurant you want to start, and the products you want to offer. The equipment needed includes refrigerators and freezers, ovens, stoves, cookers, food preparation counters, slicers, mixers, shelving, pots, pans, various cookware, tableware, cutlery etc. Buying the kitchen equipment and fitting out your restaurant will probably be your biggest expense when starting up a restaurant. You may consider buying second hand equipment in-order to lower the startup costs. Your restaurant business plan should cater for the costs of purchasing equipment.

Licenses, Insurance and Business Bank Account

The Business Act of South Africa requires every business that offers food and beverages to have a license. It is therefore important that you apply for a fast food restaurant business license for your enterprise. You will also need a certificate of acceptability where you provide information about the nature and type of food you prepare on your premises, together with a description of how you handle the food. You must present how you prepare, pack, process, and store your meals for a certificate of acceptability. Insurance is also critical when you set up your fast food restaurant. You must have property insurance, which will cover your fast food restaurant’s premises, inventory, and equipment. You should also have general liability insurance that will cover legal expenses in the event of an accident involving your employees or clients. Insurance is important when you need to cover equipment breakdowns or damage. You must have insurance to protect your fast food business and yourself from physical loss due to accidents, faults, or natural disasters. When it comes to business finances, keep separate bank accounts. Your businesses’ cash flows, and taxes must not mix with your personal expenses. Mixing business finances with your personal transactions can put you at risk. If your business experiences any difficulties and you do not have separate bank accounts, you could lose your personal assets if the company gets sued or has to file for bankruptcy.

Products/Menu

All the comfort food you can think of is sold at fast food outlets. Ranging from combo meals, single meals, family meals, kids meals etc. Fast food restaurants normally specialise in certain foods opposed to selling everything that’s available on the fast food market. The important thing is to provide a variety of products for customers to choose from, which are healthy, well prepared, delicious, affordable and attractive. Your menu will depend on your target market. It is of great importance to consider the profit margins of your products, as this is a business and it has to be profitable.

Examples of foods you can sell:

• Burgers, Sandwich, Rolls
• Meat Dishes (Chicken, Beef, Pork, Lamb, Mutton, Sausages, Fish etc)
• Rice and Pasta Dishes
• Baked goods, bread, toasts
• Tea, Coffee , Alcoholic drinks
• Chicken meals
• Traditional Dishes
• Soft Drinks, Juices, Milkshakes, Icecreams, Yorghuts

Burgers are popular with many fast-food restaurants. As a result, you might conclude that the market is too saturated and you don’t want to invest in it. If that’s where your passion you should go ahead with it! Taste and many other factors can set you apart from the rest!

Chips & Chicken

Competitive Analysis

With the increase in demand for fast food restaurants, a lot of restaurants, cafes, and coffee shops have opened in South Africa. In order to be competitive, you need to know your rivals. As such, conducting a competitive analysis is important because it can help you find out what other restaurants are doing right and wrong. Take time to visit their establishments so that you understand what their clientele looks like and how they draw customers. After a competitive assessment, determine your fast food restaurant’s competitive advantage. A competitive analysis is important because it will help you figure out your place in the market.

Staff & management

The day-to-day operation of the fast foods restaurant business involves:

• Operating the cash register
• Preparing the food
• Managing the staff
• Keeping premises clean at all times
• Cash flow management
• Liaising with suppliers
• Customer service

It’s part of the culture of fast food restaurants to have the manager present at all times to attend to client complaints and to ensure that the business run smoothly. If you want your restaurant to operate independently without you having to pop in everyday, you can hire an experienced person to manage your business. Depending on the type of menu you serve you can hire a chef who will oversee the food preparation process. This will ensure that there is more consistency in quality and taste. The number of required staff will vary depending on the size of your restaurant business. Required staff include cooks, waiters, cashiers, logistics personnel, and management. Your restaurant business plan should cater for the salaries of your employees.

Sales And Marketing Strategies

When you market your fast food restaurant, you can go about it in many ways. One of them is offering meal bundles and combos. You can offer a burger and fries combo and some juice. You can even offer discounts or make the juice or soda free to boost sales. Offer kids’ menus with some collectibles. Consider adding some healthier options and food shaped like animals or popular cartoon characters to your kids’ menu. Consider delivering meals to your clients’ offices or homes for convenience. Take advantage of social media marketing and be sure that you are active. You can also engage your clients with contests and giveaways to attract new ones.

PRE-WRITTEN FAST FOOD RESTAURANT BUSINESS PLAN (PDF, WORD AND EXCEL): COMPREHENSIVE VERSION, SHORT FUNDING/BANK LOAN VERSION AND AUTOMATED FINANCIAL STATEMENTS

For an in-depth analysis of the fast food restaurant business in South Africa, purchase our fast food restaurant business plan. We decided to introduce the business plans after noting that many South Africans were venturing into the restaurant business without a full understanding of the industry, market, how to run the business, the risks involved, profitability of the business and the costs involved, leading to a high failure rate of their businesses.

Our business plan will make it easier for you to launch and run a restaurant business successfully, fully knowing what you are going into, and what’s needed to succeed in the business. It will be easier to plan and budget as the fast food outlet business plan will lay out all the costs involved in setting up and running the restaurant business. The business plan is designed specifically for the South African market.

USES OF THE RESTAURANT BUSINESS PLAN (PDF, WORD AND EXCEL)

The fast food restaurant business plan can be used for many purposes including:

• Raising capital from investors/friends/relatives
• Applying for a bank loan
• Start-up guide to launch your restaurant business
• As a fast food restaurant project proposal
• Assessing profitability of the fast foods outlet business
• Finding a business partner
• Assessing the initial start-up costs so that you know how much to save
• Manual for current business owners to help in business and strategy formulation

CONTENTS OF THE FAST FOOD RESTAURANT BUSINESS PLAN (PDF, WORD AND EXCEL)

The business plan includes, but not limited to:

• Market Analysis
• Industry Analysis
• 5 Year Automated Financial Statements [ Income statements, cash flow statements, balance sheets, monthly cash flow projections (3 years monthly cash flow projections, the remaining two years annually),break even analysis, payback period analysis, start-up costs, financial graphs, revenue and expenses, Bank Loan Amortisation]
• Marketing Strategy
• Risk Analysis
• SWOT & PEST Analysis
• Operational Requirements (e.g. equipment required e.t.c.)
• Operational Strategy
• Why some South Africans in the fast foods business fail, so that you can avoid their mistakes
• Ways to raise capital to start your fast food restaurant business in South Africa
• Directory (Contact details of restaurant equipment suppliers)

The Fast Food Restaurant Business Plan package consist of 4 files

• Fast Food Restaurant Business Plan – PDF file (Comprehensive – 89 pages)
• Fast Food Restaurant Business Plan – Editable Word File (Comprehensive – 89 pages)
• Fast Food Restaurant Business Plan Funding Version – Editable Word File (Short version for applying for a loan – 45 pages)
• Fast Food Restaurant Business Plan Automated Financial Statements – (Editable Excel file)

Testimonial 2

I am extremely pleased with the business plan and financial statements. The business plan is very detailed & it meets my requirements. I feel better equipped with tools that can help me secure funding.  I would have no hesitation of recommending your business plans to other people.

Testimonial 3

The business plan has a highly professional look and feel. The research really helps me look deep into the market that I am targeting, it’s well suited for the South African market. The business plan clearly outlined everything I need to start the business and the costs. It’s now easier to budget and plan. Thank you very much.

Testimonial 6

It is with excitement and pleasure to inform you that I have been successful in securing a loan from my bank. This would not have been possible if not for the BizBolts Business Plan. Thank you for your help, my dreams are now coming true.

Testimonial 7

Thank you BizBolts for the business plan. I received the business plan immediately after payment, it was money well spent ! I was able to easily edit the business plan. After using the BizBolts business plan, I can wholeheartedly recommend their products and skills.

Testimonial 1

Many thanks to the BizBolts team for putting together a fantastic business plan, I could not have done this business plan on my own. I managed to get funding from investors to start my butchery business using your business plan.

Testimonial 4

The business plan was very helpful, you did a great job of taking ideas and putting them into words as well as pointing out other aspects of the business plan I wouldn’t have thought of. I got funding using your business plan and it’s now 4 months since I started my poultry business, and everything is going well.

Testimonial 5

The BizBolts poultry business plan led us down the path from start to finish. Contact details of suppliers of key requirements were included in the business plan. It helped us crystallize our strategy, and the business plan was well received by the bank.

GET THE FAST FOOD RESTAURANT BUSINESS PLAN (PDF, WORD AND EXCEL) - R500 Only.

We decided to make the business plan affordable to anyone who would want to start the business, and the price for the pre-written business plan is only 500 Rand.

We have several payment methods which you can use.

Payment Method 1 (Visa card, Mastercard, Credit card, Debit Card)

Click  Buy Now  below to purchase. After you have purchased, you will instantly see the download link for the business plan package on the screen. We will also email you the download link. Get instant access to the business plan now!

If you want to purchase multiple business plans at once using Visa Card/MasterCard then  click here: Business Plans Store

The business plan package is a zipped compressed file containing the PDF, Word and Excel documents. To open the package after downloading it, just right click, and select Extract All. If you have any problems in downloading and opening the files, email us on [email protected] and we will assist you.

Payment Method 2 (Instant EFT - FNB, Absa, Standard Bank, Nedbank, CapitecBank, Investec, TymeBank and African Bank. )

If you want to purchase multiple business plans at once using Instant EFT then  click here: Business Plans Store

Other Payment Methods

• Cash deposit into our FNB Company Bank Account
• EFT Transfer to our FNB Company Bank Account

Call/Whatsapp us on +27606334830 for the other payment methods. (Whatsapp us by clicking the link https://wa.me/27606334830 ). Email: [email protected] .

About The Author

BizBolts (Pty) Ltd is a business research company based in Johannesburg, South Africa. We sell prewritten business plans for various industries including livestock production, crop farming and retail businesses. BizBolts also publishes articles on business ideas, business news, business tips, personal finance, and entrepreneur profiles.

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One of the loveliest ways to ease yourself fully out of the post-winter blahs and into springtime is to quit being a wallflower and instead surround yourself with living, blooming plants.

From botanical gardens to plant sales and garden tours, it’s time to make like the Scarecrow in “The Wizard of Oz” and while away the hours, conferring with flowers.

The waterfall at Coastal Maine Botanical Gardens in Boothbay. Photo by Tory Paxson, Courtesy of Coastal Maine Botanical Gardens

TOTALLY BOTANICAL

Coastal Maine Botanical Gardens in Boothbay is open for the season, daily from 9 a.m. to 5 p.m. Maine Days are May 31 to June 2, when anyone with a Maine driver’s license or state ID gets in for free. Ditto for dads/father figures on Father’s Day (June 16). Advance registration is required. With more than 300 acres of gardens and natural spaces, including a waterfall, there will be plenty to see, smell and bask in the scenery.

Here are more things to do in Boothbay

A tour group walks on the boardwalk at Viles Arboretum in Augusta. Joe Phelan/Kennebec Journal

Viles Arboretum is a botanical garden in Augusta with 6 miles of trails and more than 20 botanical collections. It’s open daily from sunrise to sunset, and admission is free. There are 224 acres with all sorts of flora and fauna to discover. Leashed dogs are welcome, and the visitor center is open from 10:30 a.m. to 4:30 p.m. Wednesday through Saturday.

Viles Arboretum offers medicinal plant walks, and although the May 18 session is full, you can still register for the June 15 and Sept. 14 events, lead by herbalist, homeopath and flower essence practitioner Debra Bluth. Tickets are $25. Advertisement

The Mount Desert Land & Garden Preserve has four areas to explore on its property in Northeast Harbor: the Asticou Azelea Garden (dawn to dusk daily), the Abby Aldrich Rockefeller Garden (noon to 4 p.m. Tuesday through Sunday from July 9 to Sept. 8, reservations required), Thuya Garden (dawn to dusk daily, June 15 to Oct. 14) and Little Long Pond Natural Lands (hiking trails and carriage roads open dawn to dusk daily). On June 26, at the Wildflowers of Little Long Pond event, participants can wander around the garden’s fields and forest, spotting wildflowers along the way while practicing how to identify them.

Joyce Saltman, right, and Beth Anisbeck embrace a tree for 60 seconds during a tree hugging event sponsored by Portland Parks and Recreation, at Deering Oaks Park last year. Carl D. Walsh/Staff Photographer

TOURS AND MORE

2nd Annual Tree Hugging 11 a.m. to 1 p.m. Saturday. Deering Oaks Park, Portland. portlandmaine.gov The tree hugging is a family-friendly community gathering to celebrate Portland’s many trees. Park ranger Liz Collado will lead a sensory awakening and forest bathing session. Along with tree hugging, there will be a storytime, and you can touch a forestry truck and meet naturalist Noah Querido and Portland city arborist Mark Reiland. Just down the road, you’ll find Fessenden Park, on the corner of Brighton and Deering Avenues. The tulips have arrived, and it’s worth a visit to see them.

McLaughlin Garden Lilac Festival 10 a.m. to 4 p.m. May 24. McLaughlin Garden and Homestead, 97 Main St., South Paris, $5. mclaughlingardens.org You’ll find more than 125 varieties of lilacs at the McLaughlin Garden Lilac Festival. Explore on your own or take a guided tour led by a horticulturist. There will also be family-friendly activities, and you can shop for native and unusual plants.

4th annual Woodfords Community Garden Tour 1-4 p.m. June 8. Woodfords Corner Community in Back Cove, Deering Highlands, Oakdale and Deering Center, $20 suggested donation. woodfordscorner.org Presented by Friends of Woodfords Corner, this self-guided tour features at least 10 gardens. As you make your way down the list, you’ll find yourself pleasantly surprised by all of the hidden havens bursting with flowers, plants and impressive yardscaping elements.

Peony Society of Maine 23rd annual Garden Tour 10 a.m. to 3 p.m. June 8 and 15. Both tours start at 1348 Ohio St., Bangor, $5 donation. peonysocietyofmaine.net You’ll visit multiple gardens in Bangor, Winterport, Ripley and St. Albans, and your senses will be filled with countless peonies. A peony plant will be raffled off at the end of each tour. Advertisement

Hidden Gardens of Historic Bath 10 a.m. to 2 p.m. June 22. Sagadahoc Preservation Inc., 880 Washington St., Bath, $40. sagadahocpreservation.org The Hidden Gardens of Historic Bath house and garden tour features several homes in North Bath. Every stop on the tour will be a treat for your senses and may motivate you to make some of your own magic when you get back home.

Garden Conservancy Open Garden Days 10 a.m. to 4 p.m. June 29. Beckett Castle Rose Garden, Singles Road, Cape Elizabeth, $10. gardenconservancy.org You’ll see plenty of roses as well as ocean views at Beckett Castle, which sits right on the water, with views of five lighthouses. The castle was built in 1871, and its rose garden features more than 70 varieties of heirloom roses. A 50-foot stone tower doubles as the rose arbor entrance to the castle.

PICK A PLANT SALE

Tate House Museum’s Annual Plant and Herb Sale 9 a.m. to 1 p.m. May 18. Tate House Museum, 1267 Westbrook St., Portland, 207-774-6177.  tatehouse.org The wide selection includes perennials divided from the museum’s 18th century reproduction garden. Visitors can also make their own “seed bombs” and get a sneak peak at a new installation by artist Ashley Page from 10 a.m. to noon.

Animal Refuge League of Greater Portland Spring Plant S ale 9 a.m. to 11 a.m. May 18, Animal Refuge League of Greater Portland, 217 Landing Road, Westbrook, 207-854-9771.  arlgp.org   Perennials, house plants and more will be on sale, and plants that don’t have specific pricing are “name your own fee.” Anyone interested in donating plants or pots to the sale should send a message to [email protected] .

Taking Root Plant Sale 9 a.m. to 1 p.m. June 1, Tom Settlemire Community Garden, Maurice Drive, Brunswick, 207-729-7694.  btlt.org This annual sale is organized by the Brunswick-Topsham Land Trust. Proceeds benefit the Common Good Garden, which provides food and gardening education for the Mid Coast Hunger Prevention Program. Master gardeners will be on hand to help shoppers choose their best options.

Scarborough Land Trust Native Plant Sale and Spring Festival 9 a.m. to 1 p.m. June 1, Broadturn Farm, 388 Broadturn Road, Scarborough, 207-289-1199.  scarboroughlandtrust.org Visitors will find native plants, food vendors, local artisans, guided nature walks and activities for kids. To preorder plants, visit the Scarborough Land Trust website.

Maine Audubon Society Native Plants Sale and Festival 9 a.m. to 3 p.m., June 8, Gilsland Farm Audubon Center, 20 Gilsland Farm Road, Falmouth, 207-781-2330.  maineaudubon.org More than 75 species of native wildflowers, shrubs and tree seedlings will be available, along with workshops, info tables and experts.

Staff writer Megan Gray contributed to this report.

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Headed to Coastal Maine Botanical Gardens? Here’s what else to check out in Boothbay

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