restaurant business plan


Goals of a Restaurant Business Plan

This guide is for anyone who has an interest in getting started their own restaurant or bar business. This range includes somebody with extensive industry experience who may have already worked as a manager or chef to someone who has absolutely no experience in either food service or bars and yet has always had the dream of being the proprietor of their own establishment.

This guide is also useful to people who have some cash to invest but not enough as well as to people who don't have a single cent to invest on their own but do have the prerequisite desire and drive to see the business plan writing process through to the end.

The only people that this guide won't help are the ones who are hoping for a silver bullet answer or hoping to find a check at the back of the guide already made out to them. Unfortunately nothing is quite that easy and if you are just a dreamer and not a doer you won't find much satisfaction from doing nothing more than reading the guide and then putting it on shelf somewhere.

Things to Keep in Mind in Your Self Assessment

As you go through this process there are several things to keep in mind. First and foremost you must attempt to be as honest and as accurate as possible in your assessment of yourself in what you want and in what you can do and what assets you actually bring to the project.

If you can create a realistic picture of where you are starting from then you will be much better able to fill in the holes and the gaps that exist in your situation so that when you go to present your case for funding you can produce a complete package.

If you aren't realistic about your situation and your skills then you are likely to leave holes and unanswered questions that will stand in the way of your getting the money you're seeking.

The second thing to keep in mind is to be conservative when sales and performance estimates are called for and liberal where expenses are concerned. It is easy to paint a rosy picture on paper but this leads to underfunding and overspending and a short-lived restaurant business. It is much better to have cash left in reserve and sales that are better than expected when things actually go live.

The third thing to keep in mind is that although planning can sometimes be tedious and sometimes seem like things aren't really happening it is much better to spend time planning that doesn't cost you money than spend money only to find out you should have planned better.



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