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Steak Restaurant Business Plan

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Fire Fountain Grille

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.">.

The following plan is based on years of experience, is highly focused and promises to follow a path of prosperity for its investors, owners, managers and staff. It is based on conservative sales figures, and actual sales may be higher. The projections contained herein are authentic and will be used as the budget for the business. The Fire Fountain Grille ® will show a profit immediately, and will increase sales and profits each year thereafter.

The Fire Fountain Grille is a comfortable, inviting restaurant designed to make our customers feel as if they are enjoying VIP services in a world all to themselves. The decor and theme is based on an exterior fountain located at the main entrance that has a cascading water fountain combined with flame throwing torches. The show kitchen will also feature a custom made “Fire Fountain”, a unique show kitchen grill that also has a cascading water fountain combined with flame throwing torches. This spectacular marvel will be visible from the dining room side, and will be a functioning 48″ gas powered steak grill on the kitchen side. The energy and atmosphere of the restaurant is high, and draws some of its power from the dazzling “Fire Fountain”. By offering an exciting, tantalizing and rewarding experience for its customers, the Fire Fountain Grille and its service oriented approach will be immediately embraced by those that love dining out!

1.1 Objectives

• Sales for the first full calendar year will be $2.3 million, with Net Profit/Sales in excess of 19%.
• A second unit will be opened in the first quarter of year three.
• A third unit will be opened in the first quarter of year four.

1.2 Mission

• Fire Fountain Grille is a commercial enterprise, and as such, exists for the purpose of generating sales and profits for its investors, owners, managers and staff.  Because Fire Fountain Grille is a service business, it also exists to serve its customers. These two reasons for its existence are inextricable.  If one aspect does not exist, the other will cease to exist.
• Fire Fountain Grille will offer mouth-watering meals and beverages in a soothing environment.
• Our staff will be cheerful, courteous, and focused on pleasing our customers.
• Our customers will always be treated with importance and warmth. When it comes time for our customers to decide where to spend their entertainment dollars, we will strive to become their first destination of choice.
• Our staff will be offered a workplace where they can prosper and grow in a dignified, fun and rewarding manner.
• Our investors will see a lucrative return on their dollars, and will have opportunity for future growth and prosperity with our company.
• Our vendors will be treated with loyalty, and they will find their future with us to be fruitful.
• We will be a good neighbor to the businesses in our area, and we will be a contributing and supportive member of our community

1.3 Keys to Success

• Our policy of having a manager pass by every table in the dining room every night to greet, visit with, or at least make eye contact with (with a smile) our customers.
• Our policy of having a manager visit any and every table that has a question, or if the customer has positive or negative feedback. The manager is required to use every means possible to satisfy our customers.
• Our commitment to the success and happiness of our staff.
• Our commitment to providing excellent quality food and beverages at all times.

Company Summary company overview ) is an overview of the most important points about your company—your history, management team, location, mission statement and legal structure.">

The Fire Fountain Grille is a steakhouse concept. It offers a comfortable, upscale ambience, replete with its signature fountains of flames and water. The menu features original variations of American favorites with a tantalizing array of seasoned steaks, prime rib, roasted caramel chicken, hot gourmet sandwiches and hearty salads. Beverages include an impressive wine list, microbrew beers, and festive cocktails. Fire Fountain Grille, Unit One, will be located in a newer free standing building. This location is an extremely high visibility spot on one of the most popular commercial corridors in the region. It has excellent parking, excellent ingress and egress from an eight lane thoroughfare.

2.1 Company Ownership

Fire Fountain Grille – Unit One LP, is projected as a Limited Partnership, but may switch the preferred structure to a stock “C” Corporation or Limited Liability Corporation “LLC”, for purposes of investment structuring (see section 6.1.1 “Investment Summary”). The number of investors could vary, based on various interpretations under SEC “Regulation D”.

OPERATING PARTNERS

• General Managing Partner, with 31% ownership.
• Vice Managing Partner for Dining Room and Human Resource Operations, with 9% ownership.
• Vice Managing Partner for Beverage and Entertainment, with 9% ownership.
• Vice Managing Partner for Kitchen and Catering Operations, with 9% ownership.

INVESTMENT PARTNERS

• Limited Partner Group One, with 14% ownership.
• Limited  Partner Group Two, with 14% ownership.
• Limited Partner Group Three, with 14% ownership.

2.2 Start-up Summary

Fire Fountain Grille, Unit One, is a project that will take advantage of a newer, existing structure. Start-up costs will cover a number of details to convert the structure to suit our concept both visually, and functionally. Included in start-up costs are all necessary expenditures to cover the pre-opening hiring and training of our staff, adding and revising equipment needs, supplying smallwares and servicewares, inventory and other essentials.

2.3 Company Locations and Facilities

The Fire Fountain Grille is locate in a large stand-alone building with plenty of parking next to the Acres & Acres Mall, in Electrumburg, a fast growing suburb of Starburstville.

Products and Services

The Fire Fountain Grille is a comfortable, inviting restaurant designed to make our customers feel as if they are enjoying VIP services in a world all to themselves. The decor and theme is centered around the custom made “Fire Fountain”, a unique show kitchen grill that has a cascading water fountain combined with flame throwing torches on the dining room side, and is a sizzling 48″ gas powered steak grill on the kitchen side. The energy and atmosphere of the restaurant is high, and draws some of its power from the dazzling “Fire Fountain”.

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We are a dinner-house, but we do offer lunch on Friday, Saturday and Sunday. We have a “late-night seating” 10:00 pm-1:00 am Friday and Saturday. The lights come way down, and customers enjoy light jazz music, and a discount on certain food and beverage items. Gift Certificates always available. We have private dining facilities for group events, and we offer full catering services for events at any location! We offer “take-out” food for those on the run! Visitors to our website will find upcoming events, specials, and catering and gift certificate information.

The restaurant hours are: Monday-Thursday 3:00 pm-10:00 pm; Friday and Saturday 11:00 am-1:00 am; Sunday 11:00 am-9:00 pm.

3.1 Competitive Comparison

PF Chang’s®, Houston’s® and TGI Friday’s® are chains that offer fun atmospheres for comparison purposes. Our most competitive edge is our managers, and their ability and willingness to create goodwill among our customers, and to overcome any perceived difficulty, and indeed, turn it around into a positive experience.

The Fire Fountain Grille offers steaks and other foods that are prepared with an irresistible combination of flavors and spices. No one else in the industry serves steaks as delicious as ours.

3.2 Product and Service Description

Our menu consists of juicy, thick steaks that are coated with a secret combination of  flavorings and zesty spices. These steaks are grilled to perfection. We offer mouth watering prime rib, available “Fire Fountain Style”, in four portion sizes. The menu also consists of butter-roasted and seasoned chicken dishes, fresh grilled seafoods, imaginative salads, cold melon chowders, a variety of huge burgers and grilled sandwiches, tender pork chops, soups, appetizers with berry barbecue sauces, refreshing fountain drinks, and flaming desserts.

From the bar patrons can order a wide range of American wines, as well as dozens of beers including the most popular microbrews. The bar also offers festive martinis, margaritas, specialty frozen drinks, and hundreds of cocktails.

Fire Fountain Grille Menu

We have a “late-night seating” 10:00 pm-1:00 am Friday and Saturday, with a discount on food items printed in red…

Fire Fountain Specialties… These meals come with your choice of baked tater or sweet tater or red beans n’ rice or veggies or fries. Also, you get fresh baked rolls, butter, and a salad! All steaks are seasoned USDA Prime Cuts! You can also order anything on this menu without seasonings!

RIBEYE – Perhaps the tastiest of all steaks! Hand cut daily, choose from big (16 ounce) $16.95 or huge (22 ounces) $22.95!!

FIRE FOUNTAIN FILET –  Tender 9 ounce filet, lightly seasoned and sizzle-grilled $14.95

METROPOLITAN STRIP STEAK – 14 ounce Strip steak, with Bay Shrimp and Citrus-Bearnaise Sauce $17.95

NEW YORK STRIP – Classic Strip Cut, seasoned and grilled $13.95

TOP SIRLOIN – Prime delicate cut, seasoned and grilled to order. America’s#1 steak! $11.95

PRIME RIB – Hand carved cuts, slow roasted, and served with au jus and whipped horseradish sauce: 20 ounce – $19.95; 16 ounce – $16.95; 12 ounce – $13.95; 8 ounce – $10.95

Also, try our Fire Fountain Style of Prime Rib! Ask your server!

Seafood…

HONEY/CHILI GLAZED SALMON – Fire-Grilled Salmon, brushed with honey-chili glaze and topped with black bean salsa $13.95

GRILLED SALMON –  With your choice of side dish $12.95

JAMAICAN SNAPPER – Pan charred, topped with a sweet coconut-tomato glaze $11.95

ROASTED PRAWNS – 12 Grilled Jumbo Shrimp over rice $13.95

CHICKEN ASTORIA – Breast of chicken, topped with Bay Shrimp and asparagus spears, finished with Citrus-Bearnaise sauce $11.95

FIRE-SMOKE CHICKEN – Robust, entirely dark meat, quarter of a chicken, smoke-roasted, served with Three Berry Barbecue Sauce $12.95

CARAMEL FLAMED CHICKEN – Tender Chicken breast, buttered and basted with sweet caramel glaze, then charred over an open flame $10.95

Burgers ‘n such……they come with fries..

THE BACON SPECTACULAR – Broiled 1/3 pound burger with bacon, Cheddar cheese, lettuce, dill pickle and tomato. $5.95

BURGER BURGER – Juicy ½ pounder served on a toasted onion bun with pickle, onion, lettuce and tomato $4.95… add cheese $.50

THE HIGHWAYMAN – Colossal. Char-broiled. One entire pound of juicy ground beef with Canadian bacon, Swiss cheese, lettuce, grilled onions, barbecue sauce and tomato on a giant bun $7.95

SLOPPY JOE – Sweet ‘n zesty, a mouth-watering favorite! $4.95

SHAVED PRIME RIB SANDWICH – With smoked bacon-horseradish sauce and smothered with melted Monterey Jack cheese $4.95

BARBECUE-BEEF – Huge pile of beef, slathered with barbecue sauce and melted Cheddar cheese- served open-faced $4.95

CHICKEN RANCH SANDWICH – Golden deep-fried chicken, served on a kaiser roll with Ranch sauce, lettuce and tomato $4.95

Appetizers…

GRILLED CHICKEN STRIPS – Served with Three Berry Barbecue Sauce $4.95

GRILLED STEAK SKEWERS with Ginger Red Sauce $4.95

FIRE STICKS – Fried Pepper-Jack cheese with cool Ranch Dip $3.95

CHILLED MELON CHOWDER – Bowl $2.95 Cup $1.95

BEER BATTERED SHRIMP with Pineapple Salsa $5.95

CHICKEN STRIPS with Honey-Dijon Sauce $4.95

From The Fountain…

Coffee $1.25, Decaf $1.25; Coke, Root Beer, 7-UP, Diet Coke, Iced Tea $1.50; Milk, Large$1.50 Small $1.25;

Draft Beers…Pint $2.75, Glass $1.50; Microbrews…Pint $3.00, Glass $1.95

Wines…House Glass $3.95, House Carafe $12.00. Please ask your server for a wine list.

Desserts…

Flaming Fruit Kebabs with ice cream $5.95; Cherries Jubilee $5.95; Key Lime Pie $3.95

Milk Shakes $2.95; Banana Split $5.25; Ice Cream Sundae $2.50; Carrot Cake $3.95

Completely Fat-Free Dessert: Chewy Brownies with Frozen Yogurt $2.95

JUST FOR KIDS…Yaaay!!

Kids meals come with fries..

Little Burger $3.95; Chicken Toes $3.95; Little Steak $5.95; Cheesaroni $2.95; Corny Dog $3.95; Hot Doggy $3.95…kids soda pop is free!!!

Salads…

SMOKED CHICKEN SALAD – with caramelized Hazel nuts and Ginger-Orange dressing $7.95

Grilled Sirloin Caesar $7.95; Grilled Chicken Caesar $7.95; Grilled Shrimp Caesar $7.95; Traditional Caesar $2.95; Fresh Garden Salad $2.95; – with these dressing choices: Ranch, Bleu Cheese, Catalina, Honey-Mustard, Low-Fat Italian

Chilled Melon Chowder – Bowl $2.95, Cup $1.95; Side of Fries $1.95; Sides of Red Beans ‘n’ Rice or Baked Tater, Sweet Taters, Mashed Taters, or Veggies are $1.95; Grilled Onions $1.95; Daily Soup -Bowl $2.95, Cup $1.95

Remember! We offer “to-go” food for those on the run! 

Please visit our Website!

Market Analysis Summary how to do a market analysis for your business plan.">

Electrumburg is a dynamic city located in the rapidly growing Southeast part of the Starburstville metropolitan area. The city is known for its excellent medical and educational institutions, beautiful neighborhoods, easy access to freeways and a diversified economic base. From a residential perspective, Electrumburg features master-planned communities, luxury executive homes, older residences in tree-lined neighborhoods and affordable starter housing. A robust economy, attractive residential developments, exciting commercial and business growth, dynamic neighborhoods and abundant civic pride combined with outstanding city services – Electrumburg has all of the amenities necessary for ensuring a quality lifestyle.

Electrumburg has been one of the fastest-growing cities in one of the fastest-growing metropolitan areas in the United States over the past three decades. The city’s population grew 48 percent during the 1990s. Today, Electrumburg has a population of more than 225,000. Electrumburg is adjacent to Starburstville (pop. 500,000), within the Valley with 1.6 million residents.

4.1 Market Segmentation

Fire Fountain Grille, Unit One, is located in Electrumburg. According to the Electrumburg Chamber of Commerce and the US Census Bureau, the population within a five mile radius of this address is nearly 125,000, with over 59,000 households, and over 400 businesses. Income within one mile is over $81,000, $72,000 within three miles and $60,000 within five miles. Per capita retail spending in this area exceeds $13,000, with total retail spending exceeding $2.8 billion!

The first tier target segment for Fire Fountain Grille concentrates on the 30-44 year old age range, with income in the $40,000 – $80,000 range, located within a five mile radius. Second tier is the 45-59 year old range, with income in the $55,000 – $90,000 range, located within a five mile radius. Third tier is the 21-29 group, with income at $36,000 – $60,000, located within a five mile radius. Fourth tier is a combination of the age and income ranges mentioned in tiers 1-3, but extends the geographic radius to seven miles. Fifth tier is age ranges 60+, within five miles, and income of $65,000+. Sixth, and final tier is a composite of age ranges 60+, 10-20, and under 10, with a radius of five – seven miles, and a mixture of incomes.

4.2 Target Market Segment Strategy

Strategically, targeting the 30-44 year old age range in upper middle class areas close to our restaurant helps serve the needs and requirements of our customers, and ties in logically with our marketing plan (see Marketing Plan) and style of restaurant. Typically, the upper middle class in the 30-44 range are raising families whose children range from toddlers to teens, yet tend to continue to have “disposable” dollars available for a quality diversion (such as Fire Fountain Grille) to get them away from home and work. These customers have regimented schedules in their lives, and find value in exceptional service, timely service, and mouth watering, delightful food. If a couple chooses to leave the kids home, they’ll find value in the form of satisfaction and fun together, in their diversionary time. If they bring the kids, they will appreciate a value based kids menu. This first tier of our market segment, is also the primary focus of our marketing plan (see Marketing Plan), which has a deep commitment to focusing on kids, at their schools and in their community. These kids are primarily the children of our 30-44 tier-one group. Industry research (Nation’s Restaurant News®) has shown that the 30-44 age group appreciates steaks, chops, chicken and seafood dishes prepared with lightly seasoned recipes, which is a perfect fit for Fire Fountain Grille.

Our SECOND-TIER market group (45-59 / $55,000 – $ 80,000), will also find value in great service, and delicious food, and will appreciate a restaurant with a much better wine list than what is normally available in the upscale casual dining niche. Fire Fountain Grille will also be considered a refreshing escape from restaurants that sing and clap for birthdays.

Our THIRD-TIER group, the 21-29 year olds will find that the menu contains many favorites available to them that are considered essential: tantalizing appetizers, spicy steaks, and hundreds of cocktails and specialty beers. The Fire Fountain turns down the lights for late hour business on the weekends, and offers jazz and food and beverage specials, offering our customers a chance for some socializing and conversation.

FOURTH-TIER simply extends the market radius out to a five mile area, with the same demographics included in tiers 1-3.

FIFTH-TIER (60+ / $65,000+), represents a market that has abundant disposable income, and truly reveres attentive, efficient service. Fire Fountain Grille serves all of its meals with the option of cooking with little or no spices. This customization is much more appreciated by this group, who often prefer meals prepared to their own specifications. Because Fire Fountain Grille has only one purpose in mind when it comes to our customers – All Customers Must Leave Happy, customizing a meal to our treasured customers will always be a pleasure!

The SIXTH-TIER group will benefit from all of the quality approaches that are marketed to the previous five tiers, and will gain exposure to us primarily through our community involvement and word-of-mouth.

4.2.1 Market Trends

The trends in the Starburstville Metro market rely heavily on visual appeal, and locations. Most restaurants overlook targeting kids as a way to market to the parents. The Fire Fountain Grille does not seek to market to kids to get them to eat at our restaurant, but rather as a way to get their parents to eat there.

4.2.2 Market Growth

Steak restaurants comprise less than 5% of the total restaurant market. Service oriented steak houses have room to grow. Meat and potatoes is still what Americans want, and they want it with good service.

4.2.3 Market Needs

The market suffers from a lack of service oriented restaurants. The market needs a restaurant that values the customer as its number one priority.

4.3 Service Business Analysis

All restaurants combined, from fast food to fine dining, show an average bottom line profit of 3-10%. Margins are much better in full service restaurants with good management, good staff, good concepts, good menus and wine lists, good location and good financial controls. A full service steakhouse with all of these factors should show a bottom line profit of 13% – 25%.

4.3.1 Competition and Buying Patterns

The general nature of competition in this business, and how the customers seem to choose one provider over another can be measured by customer loyalty and positive word of mouth. Customer loyalty and brand preference come from developing a trust between the customer and the business. To be successful in the hospitality business, one must truly believe in, and always apply, the fundamental meaning of hospitality, which simply stated is, one must always be hospitable, and the customer must truly be made to feel welcome and cared for. The trust that a customer feels, is based upon the business’ ability to recognize what it takes to please a customer, and then is built upon by continuously delivering to that customer at, or above, the level of expectation that the customer expects. Fire Fountain Grille has carefully selected a management team that has been specially trained in the high art of exceptional customer service. The screening, hiring and training standards for front-of-the house staff are the highest in the industry.

The Fire Fountain Grille is conveniently located on a highly visible ingress near a successful mall. The restaurant has a huge, secure parking lot, excellent ingress and egress, and a beautiful and highly noticeable exterior. This area has other restaurants, which is a definite plus for us. This allows us to capitalize on a positive “clustering” effect, and works well with our marketing strategy.

4.3.2 Main Competitors

Competition comes from major chains and from various independents.

4.3.3 Business Participants

The general category is eating and drinking places. Typically, this can be broken down as follows:

• Fine dining  (white tablecloths, expensive wines).
• Private Clubs and Country Clubs
• Upscale casual  (good prices, fun) 
• Boiler plate casual
• Neighborhood  places
• Breakfast/lunch/dinner chains

The Fire Fountain Grille will participate in the upscale casual category.

Strategy and Implementation Summary

Build a relationship-oriented business Build long-term relationships with customers, not single-visit deals. Become their restaurant and destination of choice. Make them understand the value of the relationship.

Focus on target markets We need to focus our offerings on specific population groups as the key market segment we should own. We do not want to compete for the buyers who go to fast food or “microwave frozen foods” types of “restaurants. We definitely want to be able to sell to smart, quality conscious customers.

5.1 Competitive Edge

Clearly, our competitive edge is the customer service experience and approach that our management team will bring to the table. Our smiling, unassuming and good natured approach to all of our customers is evident, and highly appreciated. Our recipes are delicious, and the portions are large. The foods are fresh and satisfying, and the drinks are fulfilling and refreshing.

5.2 Marketing Strategy

An overview of the marketing plan includes:

• Kids Tours • Gift Certificate Program • In-store comp cards • Direct mail • Free surprise dinners for radio station DJ’s. • Charity events for senior citizens, high schools, grade schools, churches and community centers. • Trade shows • Vintner and Chef Dinners • Eye-catching exterior and interior neons, fountains and torches. • High profile interaction between our managers, and the customers. • Excellent service and high food quality every single day in the restaurant.

5.2.1 Positioning Statement

The Fire Fountain Grille. Sizzling, Refreshing, Exciting!  For A Dinner To Remember…

5.2.2 Pricing Strategy

Prices are fit to attract the consumer who prefers a quality steak for a reasonable price. The prices are above those of operators such as Sizzler®, El Paso BBQ® and Black Angus®, are below Ruth’s Chris® and Morton’s®.

5.2.3 Promotion Strategy

The Fire Fountain Grille uses a mix of various promotions and media to spread news about ourselves. This includes:

• Direct mail, generated from in-store “Event Cards” and customer’s business cards. Event cards are forms that the customers fill out so as to receive notices of our upcoming events.
• Young people’s tours, to generate enthusiasm among the kids in our area, who in turn spread it to their folks.
• Eye-catching exterior neons and torches.
• In-store comp cards for appetizers and desserts.
• Free surprise dinners for radio station DJ’s.
• Charity events for senior citizens, high schools, grade schools, churches and community centers.
• Trade shows, to promote private dining, banquets and catering.
• “Vintner and Chef Dinners” bringing together the wine making and culinary fields at showcase events, to be held at the Fire Fountain Grille.
• High profile interaction between our managers, and the customers.
• Excellent service and high food quality every single day in the restaurant.

5.2.4 Marketing Programs

Children’s tours will be an ongoing program that has proven to work over and over again. The kids are brought to the restaurant by teachers or parents, in groups of no more than 25, and are greeted at the door by our manager. They all go inside and are seated near the Fire Fountain where they are told a cool short story. They then are taken on a tour of the store and kitchen and get to go inside of a giant refrigerator, and see some cool cooks doing their thing. Then everyone is seated for a free lunch of  “Chicken Toes” or “Hot Doggies” and soda pop. Everybody talks a little about restaurants and other neat stuff. When its time to say goodbye, we take pictures and everybody gets an appetizer or dessert card, and some promotional menus. When the kids come back with their parents, we address the kids by their first names and treat them special.

5.3 Sales Strategy

We require our servers to have a thorough and comprehensive understanding of the menus, ingredients and methods of preparation of all of our foods and beverages. We train our staff to always describe and recommend items, even to regular customers, and to always upsell. The key to a server’s success in upselling is the realization that it almost always brings in better tips because the checks are higher.

GIFT CERTIFICATES The Fire Fountain Grille will aggressively sell gift certificates. The strategy behind gift certificate sales is simple and proven. Most GC sales occur during the holidays. Most GC’s are then redeemed in the post holiday months of January and February, helping drive sales in those traditionally slower months.

5.3.1 Sales Forecast

The first month sales will open strongly, because of the advance buzz created by our pre-opening marketing, and our Grand Opening Festivities. Sales will drop off slightly as we begin to sort out our operational patterns. September is a slower month for restaurants. October and November see sales begin to build as we continue with our marketing, and relentless quality. December sees a sharp spike upward as the Holidays are in full swing. A typical week for the first six months will look like this ( conservative estimate ):

Years 2005 – 2008 will see an 8% annual increase. Costs will be higher during the start-up months.

5.4 Strategic Alliances

The Fire Fountain Grille will align with hotels, movie theatres, live theatres, cab companies, banks and retail stores in an informational brochure exchange. Each business will have a chance to promote the other businesses at their place of business. Additionally, our respective businesses will barter with each other, using gift certificates and comps.

5.5 Milestones

The milestone table is set up as a flow-chart. We opted to exclude budgeted dollars in the milestone category because we detailed these dollars in the start-up table. The milestone table is specific in detail, allowing for the smooth flow of functions that are necessary to set up the restaurant on schedule for the Grand Opening. Each function is timed to coincide with the proper execution and time needed to complete each task. Each Managing Partner has specific duties assigned specifically to his area of expertise. The end of the milestone table also shows the beginning of the 2004 marketing plan.

Web Plan Summary

Our website, is an opportunity to offer current information on special events, menu offerings, public service announcements and comp specials.

6.1 Website Marketing Strategy

Our website will be promoted on all of our menus, and promo pieces. We will link to CitySearch.com® and many other hospitality oriented websites and portals.

6.2 Development Requirements

The Fire Fountain Grille website will be initially developed with few technical resources. VeriSign® will host the site and provide the technical back end. We will maintain a simple, classy, yet Internet focused site. The website logos, and graphics will be the same artwork found on our hard-copy menus, and in various spots in the business plan. Our managers will maintain the website. As the website rolls out future development such as restaurant delivery options, newsletters and downloadable market research reports, a technical resource may need to be contracted to build the trackable download and the newsletter capabilities. We will also look into pre-packaged solutions through VeriSign® and other Web hosting resources.

Management Summary management summary will include information about who's on your team and why they're the right people for the job, as well as your future hiring plans.">

We will open with a team of four manager/owners, one bookkeeper, and fifty-three staff members. Each member of the management team has specific industry experience that will apply to their assignment. Each Vice Managing Partner will also cross train for one year in preparation for their promotions to their own Fire Fountain Grille units. This is an extremely experienced and well balanced team. There are no gaps in its structure.

7.1 Personnel Plan

The personnel table (labor pro-forma) shows the number, and structure of the “back-of-the-house” (BOH),  “front-of-the-house” (FOH), and management staffs. June 2004 has a higher labor cost, as is usual in a restaurant start-up. Labor costs come down as the operation begins to flow more smoothly. The service staff is large, and is necessary to provide the level of service that the Fire Fountain Grille needs to set it apart from the competition.

Financial Plan investor-ready personnel plan .">

Our main concerns will be aggressive time management, so that our labor costs stay under control, and proper purchasing, prep and food handling to keep food costs down, as well as managing the higher costs of meats and seafoods. Secondarily, hiring the best grill and broiler cooks, training them properly and retaining them will be a critical component to good meat and seafood costs. A good grill cook does not waste steaks by burning them, nor does he anger customers by undercooking them. He must also be accurate time after time in how he carves his prime rib.

Growth will be sustained through a contribution to an expansion fund, and potential investment from current investors in a “roll-over” plan, and from potential future investors or bank capital.

8.1 Start-up Funding

We are seeking $900,000 (see section 2.2 “Start-up Summary”), and will seek it from one, two, or three investment groups, or under an SEC “Regulation D” equity offering (where the company sells partial ownership in the company – via the sale of stock or a membership unit, to raise capital). We prefer this approach as an early stage company because there is no set repayment schedule or debt service payments – the investors profit when the company profits. Initially, the company is projected as a Limited Partnership, but may switch the preferred structure to a stock “C” Corporation or Limited Liability Corporation “LLC”. The preparation of the investment documents will be handled in a cooperative effort by the legal firms representing each party individually. These documents will include, but are not limited to:

Private Placement Memorandum The Private Placement Memorandum, or “PPM”, is the document that discloses all pertinent information to the investors about the company, proposed company operations, the transaction structure (whether we are selling equity ownership or raising debt financing from the investors), the terms of the investment (share price, note amounts, maturity dates, etc.), risks the investors may face, etc.

Form D SEC Filing It notifies the SEC that we are using the Regulation D program and provides them basic information on the company and the offering. It is not an approval document or registration – it is merely a filing that notifies the SEC that we have a Regulation D Offering in place. Raising capital from investors without filing this document with the Federal government could place a company in violation of securities laws.

Subscription Agreement The Subscription Agreement sets forth the terms and conditions of the investment. It is the “sales contract” for purchasing the securities.

Promissory Note For a debt offering (if necessary), outlining the terms of any loan arrangement with the investors. The note is the actual “loan document” between the company and the investor.

8.2 Break-even Analysis

Break-even based on fixed costs including rent, insurance, maintenance, investor note, and pre-opening amortization. Additionally, controllables such as service labor, kitchen labor, management labor, payroll taxes, property taxes, excess rent, advertising and legal/professional fees are included.

8.3 Projected Profit and Loss

2004 is not a full year on the yearly P&L. Highlights include a bottom line of better than 18% for every year. The numbers reflect realism in the start up and continuing operations of the restaurant. We begin contributing aggressively to an expansion fund in 2005. We begin accruing for vacations immediately, and we are budgeting money from the insurance line for health benefits, all as an early commitment to the future prosperity of our staff. These numbers are an excellent indication that our investors, owners, partners and staff will all prosper and grow with the Fire Fountain Grille!

8.4 Projected Cash Flow

The cash flow depends on assumptions for good daily operational management, good traffic counts in the restaurant, inventory turnover, payment days, and accounts receivable management. We will need no new financing until we open our second unit.

Initial projections are a sales-to-investment ratio in excess of 2-to-1, return on investment in excess of 30 percent and return on equity of 20 percent-plus.

8.5 Projected Balance Sheet

The balance sheet is quite solid. We do not project any real trouble meeting our debt obligations–as long as we can achieve our specific objectives.

8.6 Business Ratios

The table follows with our main business ratios. We do intend to improve gross margin, collection days, sales and labor controls.  Our ratios are compared to industry ratios for Steak Restaurants – SIC code 5812.0802.

8.7 Long-term Plan

Our long term plan is to continue to maintain a cash flow of 19-20% while increasing sales annually, thereby increasing actual dollars earned by our investors, principals and staff.

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Restaurant Business Plan Template

Written by Dave Lavinsky

Restaurant Business Plan

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

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

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

Restaurant Business Plan Example

Executive summary, business overview.

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

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

Products Served

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

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

Customer Focus

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

Management Team

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

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

Financial Highlights

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

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

Company Overview

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

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

Bluehorn Restaurant & Steakhouse History

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

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

Industry Analysis

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

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

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

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

Customer Analysis

Demographic profile of target market, customer segmentation.

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

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

Competitive Analysis

Direct and indirect competitors.

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

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

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

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

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

Competitive Advantage

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

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

Marketing Plan

Promotions strategy.

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

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

Operations Plan

Operation functions:.

The company will hire the following:

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

Milestones:

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

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

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

7/10/202X – Finalize menu.

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

8/15/202X – Start of marketing campaign

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

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

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

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

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

Chef Peter Logan, Co-Owner

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

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

Anastasia Gillette, Co-Owner

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

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

Financial Plan

Key revenue & costs.

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

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

Funding Requirements and Use of Funds

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

Financial Projections

Income Statement

  Balance Sheet

  Cash Flow Statement

Restaurant Business Plan FAQs

What is a restaurant business plan.

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

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

What Are the Main Types of Restaurants?

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

How Do You Get Funding for Your Restaurant Business Plan?

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

What are the Steps To Start a Restaurant Business?

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

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

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

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

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

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

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

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

Learn more about how to start a successful restaurant business:

• How to Start a Restaurant Business

Where Can I Get a Restaurant Business Plan PDF?

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

How To Write a Business Plan for Steak And Seafood in 9 Steps: Checklist

By alex ryzhkov, resources on steak and seafood.

• Financial Model
• Business Plan
• Value Proposition
• One-Page Business Plan
• SWOT Analysis
• Business Model
• Marketing Plan

Welcome to our blog post on how to write a business plan for a successful steak and seafood restaurant! According to recent statistics, the restaurant industry in the US is experiencing steady growth, with seafood and steak restaurants being some of the most popular dining choices for consumers. In this post, we will guide you through nine essential steps to help you create a comprehensive business plan and set yourself up for success in the competitive market of steak and seafood dining.

The first step in creating a business plan for your steak and seafood restaurant is to conduct thorough market research. This will help you understand the demand for your concept, identify any gaps in the market, and gain insights into consumer preferences and trends. By staying up-to-date with the latest industry statistics and market data, you can make informed decisions and tailor your restaurant's offerings to meet the needs of your target audience.

Defining your target market is another crucial step in developing your business plan. Determine who your ideal customers are, including their demographics, preferences, and dining habits. This information will guide your menu development, pricing strategies, and marketing efforts, ensuring that you are effectively appealing to your target audience and delivering a dining experience that meets their expectations.

Analyzing the competition is essential to understanding the landscape in which your restaurant will operate. Identify existing steak and seafood restaurants in your area and assess their strengths and weaknesses. Use this information to differentiate your restaurant and develop a unique selling proposition that sets you apart from the competition.

Developing a pricing strategy is key to setting the right price points for your menu items. Consider factors such as ingredient costs, overhead expenses, and desired profit margins. Offering a wide variety of options at different price points allows you to cater to a diverse clientele, ensuring that there is something for everyone on your menu.

Identifying potential suppliers and establishing relationships early on is crucial for maintaining the quality and freshness of your seafood and steak. Research and select reputable suppliers who can consistently provide you with high-quality ingredients. Building strong partnerships with your suppliers ensures a reliable and sustainable source of fresh seafood and locally sourced steak.

A comprehensive marketing plan will help you promote your steak and seafood restaurant and attract customers. Utilize various marketing channels, such as social media, online advertising, and local partnerships, to spread the word about your restaurant. Emphasize your commitment to fresh seafood and locally sourced steak, appealing to eco-conscious consumers by showcasing any additional sustainable practices you implement.

The location of your steak and seafood restaurant plays a critical role in its success. Consider factors such as foot traffic, accessibility, parking availability, and proximity to your target market. A prime location that is easily accessible and visible to potential customers will help increase your restaurant's visibility and attract more diners.

Lastly, evaluating the financial feasibility of your restaurant and creating a budget are essential steps in developing your business plan. Estimate the startup costs, ongoing expenses, and projected revenues to determine the financial viability of your venture. Create a detailed budget that covers all necessary expenses, including staffing, equipment, marketing, and inventory.

By following these nine steps and incorporating them into your business plan, you will be well-equipped to launch and operate a successful steak and seafood restaurant. Remember, careful planning and thorough research are key to laying a strong foundation for your business and ensuring its long-term success in the competitive restaurant industry.

Conduct Market Research

Conducting market research is an essential step in developing a business plan for your steak and seafood restaurant. It allows you to gather valuable information about the industry trends, customer preferences, and market demand that will help inform your decision-making process. Here are some important steps to consider when conducting market research:

• Identify your target market: Determine the demographic characteristics, such as age, income, location, and lifestyle, of the customers you aim to attract. This will help you tailor your offerings and marketing efforts to meet their specific needs and preferences.
• Analyze market trends: Stay up-to-date with the latest industry trends and consumer behaviors related to steak and seafood dining. This can include monitoring restaurant industry publications, attending trade shows, and conducting online research to understand emerging food trends and dining experiences that are popular among your target market.
• Assess market demand: Determine the size of the market for steak and seafood restaurants in your area and evaluate the level of competition. Consider factors such as population growth, tourism, and local dining preferences to gauge the potential demand for your restaurant.
• Study customer preferences: Conduct surveys, focus groups, or interviews to gather insights into what customers look for in a steak and seafood restaurant. This can help you understand their expectations, preferred menu items, pricing expectations, and unique dining experiences they seek.
• Evaluate the competition: Analyze existing steak and seafood restaurants in your target market to identify their strengths, weaknesses, and unique selling propositions. This will help you identify gaps in the market and position your restaurant as a viable, differentiated option.

Tips for conducting market research:

• Utilize online resources: Take advantage of online tools and platforms to access industry reports, competitor profiles, and consumer insights. Online surveys and social media can also provide valuable feedback from potential customers.
• Talk to industry experts: Seek advice from experienced restaurateurs, industry consultants, or mentors who can offer guidance and insights based on their own experiences.
• Visit local farmers markets and food festivals: Engage with potential suppliers and customers at these events to gain a deeper understanding of local food trends and build relationships within the industry.

Define Your Target Market

Defining your target market is a crucial step in developing a business plan for your steak and seafood restaurant. By identifying and understanding your target audience, you can tailor your marketing strategies and operations to meet their specific needs and preferences. Here are some important considerations when defining your target market:

• Demographics: Start by analyzing the demographic characteristics of your potential customers. Consider factors such as age, gender, income level, and occupation. These details will help you understand who your primary customers are and allow you to tailor your offerings accordingly.
• Psychographics: Dive deeper into the lifestyles, interests, and values of your target market. Understand their dining habits, preferences, and motivations for choosing a steak and seafood restaurant. This information will enable you to create a dining experience that resonates with your customers on a deeper level.
• Location: Consider the geographic location of your target market. Are they local residents or tourists? Understanding their location will help you determine the ideal location for your restaurant and tailor your marketing efforts to reach them more effectively.
• Competition: Research your competitors and identify any gaps or opportunities in the market. Assess their target market and see if there is a specific niche or segment that they may not be fully catering to. This could be your chance to differentiate your steak and seafood restaurant and capture a specific customer base.

Tips for Defining Your Target Market:

• Conduct surveys, interviews, or focus groups with potential customers to gather insights about their preferences and needs.
• Use online analytics tools and social media listening to gain a better understanding of your target audience's online behaviors and interests.
• Stay updated with industry trends and market research reports to identify emerging target market segments.
• Regularly review and reassess your target market as it may evolve over time.

By clearly defining your target market, you can align all aspects of your business plan, from menu creation to marketing tactics, to effectively attract and retain your desired customers. Taking the time to understand your target market will position your steak and seafood restaurant for success in the competitive restaurant industry.

Analyze The Competition

When starting a steak and seafood restaurant, it is crucial to conduct a thorough analysis of the competition in your area. This step will provide valuable insights into the existing businesses that offer similar cuisine and dining experiences. By understanding the strengths and weaknesses of your competitors, you can develop strategies to differentiate your restaurant and attract customers.

1. Identify Competitors: Begin by identifying the existing restaurants in your area that specialize in steak and seafood. Look for both direct competitors, which offer a similar menu and dining experience, as well as indirect competitors, such as upscale seafood restaurants or steakhouse chains.

2. Assess Their Offerings: Take the time to study the menus, pricing, and overall dining experience offered by your competitors. Pay attention to the variety of seafood and steak options, the quality of ingredients, and the presentation of dishes. This will help you understand what sets each competitor apart and how you can position your restaurant as unique.

3. Evaluate Customer Reviews: Check online platforms, such as review websites and social media, to gauge customer feedback on your competitors. Note any recurring praises or complaints to understand what aspects of their business resonates with customers and what areas may need improvement. This will give you valuable insights into customer preferences and expectations.

4. Visit Competitor Restaurants: Visiting your competitors' establishments can provide firsthand experience of the ambiance, service, and overall customer experience. Take note of the decor, seating arrangements, cleanliness, and attentiveness of the staff. This can help you identify areas where you can outshine your competition through superior service and a welcoming atmosphere.

• Pay attention to the busiest times at your competitors' restaurants. This can give you an idea of peak hours and help you plan your staffing accordingly.
• Look for any gaps in the market or unmet customer needs that your competitors are not addressing. This can present an opportunity for you to differentiate your restaurant and cater to a specific niche.
• Consider gathering information on competitors' marketing strategies, promotions, and loyalty programs. This can inspire ideas for your own marketing plan and customer retention strategies.

By thoroughly analyzing your competition, you can identify areas where you can excel and differentiate your steak and seafood restaurant. This knowledge will enable you to develop a unique selling proposition that resonates with your target market and attracts loyal customers.

Determine Your Unique Selling Proposition

When developing a business plan for your steak and seafood restaurant, it's essential to determine your unique selling proposition (USP). Your USP is what sets your restaurant apart from the competition and highlights the value you bring to customers. It's what makes potential customers choose your restaurant over others in the market.

There are several factors to consider when determining your USP:

• Quality and Variety: Highlight the quality and variety of your steak and seafood offerings. Emphasize the freshness of your ingredients and the diverse menu options you provide to cater to different tastes and preferences.
• Dining Experience: Consider how you can create a memorable dining experience for your customers. Focus on aspects such as ambiance, exceptional customer service, and attention to detail in presentation.
• Personalization: Find ways to make your customers feel valued and appreciated. Offer personalized recommendations, special promotions, or loyalty programs to enhance the overall dining experience.
• Locally Sourced and Sustainable: If you choose to adopt sustainable practices or prioritize locally sourced ingredients, highlight this in your USP. Increasingly, consumers are conscious of their environmental impact, and showcasing your commitment to sustainability can help attract eco-conscious customers.

Here are some tips to help you determine your USP:

• Conduct research on your target market to understand their preferences and identify gaps in the market that you can fill with your unique offerings.
• Conduct a competitive analysis to see what other steak and seafood restaurants in your area are offering and find ways to differentiate yourself from them.
• Consider conducting customer surveys or focus groups to gather feedback on what they look for in a steak and seafood restaurant. Use this information to shape your USP.
• Seek inspiration from successful steak and seafood restaurants outside of your immediate market. What unique selling points do they have, and how can you adapt them to fit your own concept?

By determining your USP, you can effectively communicate the unique value your steak and seafood restaurant offers to potential customers. This will guide your marketing efforts, shape your brand identity, and ultimately contribute to your business success.

Develop A Pricing Strategy

When it comes to developing a pricing strategy for your steak and seafood restaurant, it's important to consider several factors that will contribute to the overall success and profitability of your business. Here are some key steps to keep in mind:

1. Determine your costs: Begin by calculating all the costs involved in running your restaurant, including ingredients, labor, rent, utilities, and overhead expenses. This will give you a clear understanding of your financial requirements and help you set appropriate pricing.

2. Research the market: Conduct a thorough analysis of your local market to understand the pricing trends in the steak and seafood restaurant industry. Look at the pricing strategies of your competitors and identify opportunities to differentiate yourself.

3. Consider your target market: Understand the demographics and preferences of your target market. Are they price-sensitive or willing to pay a premium for high-quality ingredients? Adjust your pricing accordingly to meet their expectations.

4. Determine your desired profit margin: Set a profit margin goal that aligns with your business objectives. Take into account the industry standards, your operating costs, and the value you offer to customers.

5. Create pricing tiers: Consider offering different pricing tiers to cater to different customer segments. For example, you could have an affordable lunch menu and a more premium dinner menu. This will allow you to attract a wider range of customers.

Tips for developing a successful pricing strategy:

• Monitor the prices of suppliers and adjust your menu prices accordingly to maintain profitability.
• Consider the perceived value of your offerings and price accordingly. If customers perceive your steak and seafood restaurant as a luxury dining experience, they may be willing to pay higher prices.
• Regularly review and update your pricing strategy based on customer feedback, market trends, and changes in costs.
• Consider offering promotions or discounts during slower periods to attract more customers and keep revenue flowing.

Identify Potential Suppliers And Establish Relationships

Identifying potential suppliers for your steak and seafood restaurant is crucial to ensuring the quality and freshness of your ingredients. Establishing strong relationships with these suppliers will also help to secure consistent and reliable deliveries. Here are some key steps to follow when identifying and establishing relationships with potential suppliers:

• Research: Begin by conducting thorough research to identify reputable suppliers in your area. Look for suppliers that specialize in providing high-quality seafood and locally sourced steak. Consider factors such as their reputation, years of experience, and whether they adhere to sustainable farming or fishing practices.
• Attend trade shows and events: Trade shows and events related to the food industry are great opportunities to connect with potential suppliers. These events often feature a wide range of suppliers that you can meet in person, sample their products, and learn more about their offerings.
• Request samples: Once you have a list of potential suppliers, reach out to them and request samples of their products. This will allow you to assess the quality, taste, and freshness of their seafood and steak before making any commitments.
• Compare prices and terms: While quality is important, it's also crucial to consider the prices and terms offered by different suppliers. Compare their prices, payment terms, delivery schedules, and minimum order requirements to ensure they align with your business needs and budget.
• Establish relationships: Once you have selected your suppliers, it's important to establish strong relationships with them. Regularly communicate with your suppliers to discuss inventory needs, special requests, and any potential issues. Building a strong rapport will ensure that your suppliers prioritize your orders and provide excellent service.
• Consider visiting the facilities of potential suppliers to see their operations firsthand and assess their food handling and storage practices.
• Explore the possibility of establishing exclusive partnerships with certain suppliers to ensure a steady supply of premium ingredients.
• Don't hesitate to negotiate pricing and terms with suppliers. Building a mutually beneficial relationship can result in better pricing and terms over time.

Create A Comprehensive Marketing Plan

Once you have identified your target market and analyzed the competition, it's time to create a comprehensive marketing plan for your steak and seafood restaurant. This plan will outline the strategies and tactics you will use to promote your business and attract customers. Here are some important steps to consider:

• Develop a strong brand identity: Your brand is what sets you apart from your competitors. It should reflect the unique selling proposition of your restaurant and resonate with your target market. Create a logo, design a website, and develop a consistent visual and verbal brand identity across all marketing materials.
• Utilize digital marketing: In today's digital age, it's essential to have a strong online presence. Create social media accounts for your restaurant and regularly post engaging content that showcases your menu, ambiance, and customer reviews. Invest in search engine optimization (SEO) to ensure that your website ranks high in search engine results. Consider using online advertising platforms, such as Google AdWords, to reach a wider audience.
• Implement traditional marketing tactics: Despite the rise of digital marketing, traditional marketing tactics can still be effective. Consider distributing flyers or brochures in the local community or creating partnerships with other businesses to cross-promote each other. Additionally, advertise in local newspapers, magazines, and radio stations that cater to your target market.
• Host special events and promotions: Organize special events and promotions to attract new customers and keep existing ones coming back. This could include hosting wine tastings, offering discounted meal deals, or partnering with local organizations for charity events. These events not only generate excitement and buzz but also help build relationships with your customers.
• Monitor and analyze your marketing efforts: Regularly track the effectiveness of your marketing strategies and tactics. Utilize tools like Google Analytics to measure website traffic, social media insights to track engagement, and customer surveys to gather feedback. Make adjustments to your marketing plan based on the data and insights you gather.

Tips for Creating an Effective Marketing Plan:

• Identify and understand your target market thoroughly to tailor your marketing messages to their needs and preferences.
• Set specific marketing goals and objectives to measure the success of your efforts.
• Allocate a budget for marketing activities and prioritize your spending based on your target audience and marketing channels.
• Stay updated on the latest marketing trends and technologies to stay ahead of the competition.
• Regularly review and update your marketing plan to stay relevant and adapt to changing market dynamics.

Determine The Optimal Location For Your Steak And Seafood Restaurant

Choosing the right location for your steak and seafood restaurant is crucial to its success. The location should be easily accessible to your target market and have adequate parking facilities. Additionally, it should be in an area with high foot traffic and visibility to attract potential customers. Here are some important factors to consider:

• Demographics: Study the demographics of the area, including the population size, income levels, and age distribution. Ensure that your target market aligns with the demographics of the location.
• Competition: Analyze the existing steak and seafood restaurants in the vicinity. Consider their offerings, pricing, and customer reviews. Look for gaps in the market that you can fill and consider a location that minimizes direct competition.
• Suitability: Evaluate the suitability of the location for your concept. Consider factors such as the ambiance, layout, and size of the space. Ensure that it can accommodate the dining experience you wish to offer.
• Accessibility: Look for a location that is easily accessible by both car and public transportation. Ensure there is ample parking space available or nearby parking facilities for the convenience of your customers.
• Visibility: Choose a location with high visibility to attract passing customers. A busy street or an area with other popular businesses can increase your restaurant's exposure.
• Cost: Evaluate the cost of the location, including rent or purchase price, utilities, and any additional fees or taxes. Consider your budget while ensuring that the location provides good value for the potential customer traffic it offers.

Tips for finding the optimal location:

• Consider conducting a traffic and demographic study to gather data on potential locations.
• Seek the help of a commercial real estate agent who specializes in restaurant properties.
• Visit the area during different times of day to assess foot traffic and activity levels.
• Engage with local business organizations or associations to gain insights into the area's suitability for your restaurant.
• Don't rush the decision - take your time to thoroughly evaluate and compare different locations before making a final choice.

Evaluate The Financial Feasibility And Create A Budget

Evaluating the financial feasibility of your steak and seafood restaurant is crucial to ensure its success and longevity. By carefully assessing the financial aspects of your business and creating a comprehensive budget, you can make informed decisions and establish a solid foundation for your operations.

Start by estimating the initial startup costs that will be required to open your restaurant. This includes expenses such as lease or purchase of the premises, renovation or interior design, kitchen equipment, furniture, fixtures, licenses, permits, and initial inventory. Be thorough in your calculations to have a realistic understanding of the capital required.

Once you have determined the startup costs, it is essential to project your ongoing expenses and revenue streams. Consider expenses such as employee salaries, utilities, maintenance, insurance, marketing, and food and beverage costs. Additionally, analyze potential revenue sources, including projected sales from your target market and any ancillary revenue streams like private dining events or catering.

Here are some tips to consider:

• Research average costs in the industry: Take the time to research the average costs associated with running a steak and seafood restaurant. This can help you identify potential areas where you can cut costs or may need to allocate additional funds.
• Establish financial benchmarks: Set financial benchmarks and goals for your business, such as reaching a certain profit margin or maintaining a specific level of cash flow. Regularly monitor your financial performance to ensure you stay on track.
• Seek professional advice: If you are unfamiliar with creating a budget or evaluating financial feasibility, consider seeking guidance from an accountant or financial advisor. They can provide valuable insights and help you make informed financial decisions.
• Account for unforeseen expenses: Set aside a contingency fund for unexpected expenses that may arise during the operation of your business. This will help you handle any emergencies or unforeseen circumstances without impacting your budget.

Creating a detailed and realistic budget is essential not only for obtaining funding from investors or lenders but also for ensuring that your steak and seafood restaurant operates smoothly and profitably. Continuously monitor and adjust your budget as needed to adapt to changing market conditions or unforeseen circumstances, and remember to regularly review your financial performance to make informed decisions for the success of your business.

In conclusion, writing a business plan for a steak and seafood restaurant requires careful consideration and thorough analysis of various factors. By conducting market research, defining your target market, analyzing the competition, and determining your unique selling proposition, you can position your restaurant for success in a competitive market. Developing a pricing strategy, identifying potential suppliers, and establishing relationships will ensure the availability of quality ingredients. Creating a comprehensive marketing plan and choosing the optimal location will help attract customers and generate revenue.

Lastly, evaluating the financial feasibility and creating a budget will ensure the restaurant operates efficiently and profitably. By following these nine steps and utilizing a casual dining concept, you can create a steak and seafood restaurant that caters to a diverse clientele while maintaining affordable prices. Emphasizing the use of quality ingredients, offering personalized dining experiences, and incorporating sustainable practices can help differentiate your restaurant and appeal to eco-conscious consumers.

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Here's how you open a profitable steakhouse restaurant.

Opening a steakhouse is an exciting venture for those with a love for grilling and a taste for creating a memorable dining experience.

Whether you're a seasoned chef with a flair for flame-cooked fare or an entrepreneur ready to sizzle in the restaurant industry, launching a steakhouse requires meticulous preparation and commitment.

In this blog post, we'll walk you through the crucial stages of opening a steakhouse, from the sizzling idea to the moment you welcome your first steak enthusiasts.

How you should prepare to open a steakhouse restaurant

Market research and concept, choose a concept.

Choosing a concept is one of the first steps in opening a steakhouse because it will influence the ambiance, the type of steaks and other dishes you'll offer, the interior design, and the target clientele.

This decision will shape your entire business strategy, including the location, interior design, menu selection, pricing, and marketing approach. A well-defined concept can help your steakhouse stand out and attract the right customers.

Think of it as deciding on the theme of your restaurant's story before you start creating the setting and crafting the menu.

To assist you in making an informed choice, we have compiled a summary of the most popular steakhouse concepts in the table below.

Pick an audience

When opening a steakhouse, it's crucial to tailor your concept to the specific audience you aim to attract.

For instance, if you're targeting families, you might want to offer a range of steak cuts that are both affordable and appealing to adults and children alike. A family-friendly steakhouse could also include a kids' menu, a casual atmosphere, and be situated in a location that's convenient for families, such as near residential areas or shopping centers.

Conversely, if your goal is to draw in high-income food enthusiasts, your steakhouse might focus on premium, aged cuts of meat, a fine wine selection, and a more upscale, intimate dining environment. You might choose a location in an affluent neighborhood or a bustling downtown area to cater to this demographic.

Understanding your target audience is essential because it impacts every aspect of your steakhouse, from the menu offerings to the restaurant's design and location. It's akin to selecting a present; you consider the recipient's preferences before choosing the gift to ensure they'll appreciate it.

Moreover, knowing your audience enables you to communicate with them more effectively. If you're aware of who you're trying to attract, you can determine the best methods to advertise your steakhouse. For example, if you're aiming for a high-end clientele, you might market in luxury lifestyle magazines or on websites that cater to food connoisseurs.

In our business plan for a steakhouse , we have outlined various customer segments that could be pertinent to your establishment.

To provide you with a clearer understanding of potential audiences for your steakhouse, we've compiled a few typical examples below.

Get familiar with the industry trends

When considering opening a steakhouse, it's crucial to stay informed about the emerging trends in the restaurant industry, particularly those related to steak and meat consumption. These trends can guide you in choosing the right concept for your steakhouse.

Staying on top of these trends can help you attract a diverse clientele who are eager to experience the latest dining innovations. By incorporating trending elements into your steakhouse, you can differentiate yourself from competitors who may adhere strictly to traditional methods.

For instance, we regularly update our business plan for a steakhouse to include new emerging trends. This ensures that you have access to the most current strategies for developing a thriving steakhouse business.

One significant trend is the rise in demand for high-quality, ethically sourced meats. Consumers are increasingly interested in where their food comes from and how it is produced. Steakhouses that offer grass-fed, organic, or locally sourced beef are responding to this demand.

Additionally, there's a growing interest in unique meat cuts and aging processes, such as dry-aged or wet-aged steaks, which can provide a point of differentiation and a gourmet experience for guests.

Environmental sustainability is also a key concern, with customers showing a preference for restaurants that implement eco-friendly practices, from reducing food waste to using biodegradable packaging.

Moreover, the presentation of dishes is becoming more important in the age of social media, where a visually stunning plate can enhance your steakhouse's online presence.

We have compiled a list of more trends in the table below.

However, there are also some declining trends.

As people become more health and environmentally conscious, there's a decline in the popularity of steakhouses that offer only traditional, heavily marbled cuts of meat without any consideration for ethical sourcing or environmental impact.

Additionally, the standard steakhouse model with a limited menu and lack of innovation is becoming less appealing compared to those offering a more diverse and modern dining experience.

Finally, with increasing awareness of sustainability issues, steakhouses that fail to address food waste and continue to use non-recyclable materials are likely to fall out of favor with today's eco-conscious consumers.

Choosing the ideal location

Choosing the ideal location for your steakhouse is a critical decision that can significantly impact its success. This process requires careful consideration of several key factors.

Understanding the local demographics is the first step. A steakhouse typically attracts a clientele with higher disposable income, so you should ensure that the local population has the spending power to support your business. Areas with a higher concentration of adults aged 30-60 might be more suitable, as they may have more established careers and a willingness to spend on dining experiences.

Visibility and accessibility are just as important for a steakhouse as for any other business. A location that's easily noticeable and reachable by various modes of transportation can greatly increase your customer base. Prime spots might include those near entertainment districts, shopping centers, or business hubs where people are looking for dining options after other activities.

While you want to avoid areas saturated with direct competitors, a certain level of competition indicates a healthy demand for dining options. However, ensure that your steakhouse offers a unique selling proposition, whether it's a signature cut, a particular cooking style, or an exceptional wine list.

The cost of rent must be weighed against the potential revenue. High-traffic areas often come with higher rents, so it's crucial to conduct a thorough financial analysis to ensure that the location is sustainable based on your projected sales. In some cases, a less prominent location with significantly lower rent might be more profitable in the long run.

Negotiating a lease with favorable terms can make a big difference in your steakhouse's bottom line. This could include securing a long-term lease to avoid sudden rent spikes or negotiating a grace period with reduced rent while you establish your customer base.

Look for growth potential in the area. Is the neighborhood experiencing an influx of businesses or residential development? Being in a location that's poised for growth can lead to an increase in potential customers over time.

Don't underestimate the importance of parking and public transportation. A steakhouse with ample parking or one that's a short walk from public transport stops can greatly enhance customer convenience and frequency of visits.

Market research tools can offer valuable insights into the best locations for your steakhouse. These tools can help pinpoint areas with the right demographic profile and spending habits for your target market.

The choice between a bustling city center and a more suburban setting will depend on your intended audience and operational style. City centers can provide a steady stream of customers but often come with higher competition and rent, while suburban areas might offer a more loyal customer base with potentially lower overhead costs.

Being situated near hotels, tourist attractions, or event venues can provide a steady stream of diners looking for a quality steak dinner. These locations can be particularly lucrative if your steakhouse also offers private dining rooms or catering services for events.

It's essential to understand local zoning laws, health regulations, and other legal requirements to ensure that your chosen location is viable for a steakhouse. Compliance is key to avoiding costly delays or fines.

Finally, consider the long-term prospects of the location. Are there upcoming developments that could increase traffic to your area, or conversely, are there plans that might hinder accessibility or increase competition? Being aware of these factors can help you make a more informed decision.

Startup budget and expenses

Calculate how much you need to start.

On average, the initial capital needed to open a steakhouse can vary significantly, ranging from $100,000 to $500,000 for a modest establishment to $1,000,000 to $3,000,000 for a high-end steakhouse in a prime location with top-of-the-line kitchen equipment and luxurious decor .

If you want to know the exact budget you will need for your own steakhouse and also get a full detailed list of expenses, you can use the financial plan we have created, specifically for steakhouses . This excel file is designed to be very user-friendly and will provide you with an instant and comprehensive analysis of your future venture.

The budget can vary the most due to the location of the steakhouse. Prime locations in high-traffic, affluent areas tend to have higher rental costs, which can significantly increase startup expenses.

The size of the steakhouse also has a major impact on the initial investment. A larger space not only means higher rent but also requires more staff, a larger inventory, and more equipment, leading to higher operational costs.

The quality of kitchen equipment and interior furnishings is another significant factor. High-quality, professional-grade kitchen equipment and luxurious dining room furnishings are costly but can enhance the dining experience and justify higher menu prices. On the other hand, starting with used or lower-quality items can reduce initial costs but may not align with the expectations of steakhouse clientele and could lead to higher maintenance or replacement costs over time.

If the available capital is limited, it's still possible to open a steakhouse, but careful planning and smart decision-making are essential. The very minimum budget could be around $100,000 to $200,000 if you opt for a less expensive location, minimize the size of your operation, purchase used equipment, and handle much of the work yourself. This approach requires a focused strategy, perhaps offering a more limited menu or specializing in a particular type of steak or cuisine to reduce complexity and costs.

To make the most of a limited budget, consider the following tips.

Identify all your expenses

The expenses when starting a steakhouse include equipment purchases, licensing and permits, insurance, marketing and advertising, technology and software, staff training, supply chain establishment, and a reserve for unexpected expenses.

Essential equipment for a steakhouse includes grills, commercial ranges, refrigeration units, freezers, kitchen utensils, and dining furniture. Costs can vary widely based on whether you buy new or used equipment. On average, you might spend between $50,000 to $300,000. High-end or new equipment will be at the upper end of this range, while you can save by purchasing used equipment. Grills and refrigeration units are among the most important, as they directly impact your ability to produce and store your meats and other food products safely.

Licenses and permits are critical for legal operation. Costs vary by location but typically range from a few hundred to several thousand dollars. This includes food service licenses, health department permits, and a liquor license if you plan to serve alcohol.

Insurance is, obviously, non-negotiable to protect your business against liability, property damage, and other potential risks. Essential policies include general liability, property insurance, and workers' compensation if you have employees. Annual premiums can range from $3,000 to $10,000 or more, depending on your coverage levels and steakhouse size.

Also, allocating funds for marketing and advertising is crucial for attracting customers. Initially, you might spend between $2,000 to $10,000 on marketing efforts, including social media advertising, traditional advertising, and creating a website. The amount can vary based on your strategy and the competitiveness of your market.

Investing in technology and software for point-of-sale systems, inventory management, and accounting software is important. Costs can range from $2,000 to $15,000, depending on the sophistication of the systems you choose. Subscription-based services may have ongoing monthly fees.

There are also training costs for staff and professional development. Setting aside $1,000 to $5,000 for initial training and ongoing professional development can help ensure high-quality service and compliance with safety standards. This also includes any costs for obtaining or maintaining personal certifications.

Establishing and maintaining a supply chain for meats, produce, and other necessary items is an ongoing expense that can fluctuate based on market prices and your steakhouse's volume. Initial inventory setup can cost between $5,000 to $20,000. Developing relationships with reliable suppliers and considering bulk purchases for non-perishable items can help manage costs.

Finally, setting aside a reserve for unexpected expenses or emergencies is crucial. A good rule of thumb is to have at least six months' worth of operating expenses saved. This can cover unforeseen repairs, equipment failures, or shortfalls in cash flow.

Here is a summary table to make it easier to digest. For a full breakdown of expenses, please check our financial plan for steakhouses .

Business plan and financing

Make a solid business plan.

You have probably heard it already but, yes writing a business plan when opening a steakhouse is crucial.

Why? Because a business plan serves as a roadmap for your new venture, detailing your vision, strategies for success, and the potential hurdles you may encounter. A well-thought-out business plan is not just a tool for organization and focus, but it's also critical if you're seeking financial backing from investors or banks, as it showcases the feasibility and profitability of your steakhouse.

The key components of a steakhouse business plan include market analysis, financial planning, and operational strategy, among others. Market analysis is vital to understand your target demographic, their dining habits, and the competitive environment. This involves studying trends in the restaurant industry, pinpointing your direct competitors, and determining a unique selling proposition that distinguishes your steakhouse from others.

Financial planning is another essential element. This section should detail your expected revenue, cost of goods sold (including high-quality meats and other ingredients), labor costs, and additional operating expenses. It should also feature projections for profit and loss, cash flow, and a break-even analysis. Financial planning provides a transparent view of your steakhouse's fiscal status and its potential for growth. You will find all of this in our financial plan for a steakhouse .

While the structure of a steakhouse business plan shares commonalities with other types of business plans, the focus on certain areas will differ.

For instance, a steakhouse will emphasize product quality (securing premium meat cuts), supplier relationships (to ensure consistent quality and timely delivery), and location analysis (choosing a site with the right demographic and sufficient demand). Additionally, compliance with health and safety standards specific to food service establishments is paramount.

To succeed and create an effective steakhouse business plan, thorough research is necessary, and financial projections should be grounded in reality. Engage with potential patrons to gauge their desires, tastes, and what they're willing to spend on a high-quality steakhouse experience. Also, consider how your business model might scale and adapt as trends and customer preferences change over time.

In the case of a steakhouse, special attention should be given to developing a strong brand identity and marketing strategy that appeals to your intended audience. Emphasizing the quality of your meats, the expertise of your chefs, or the ambiance of your dining experience can set your steakhouse apart in a competitive market.

Success depends not only on the excellence of your steaks but also on meticulous planning, understanding your market, managing your finances prudently, and implementing your operational strategy with precision.

Remember, a business plan is not a static document but a dynamic one that should be revisited and refined as your steakhouse expands and adapts to new challenges and opportunities.

Get financed

Thinking of opening a steakhouse but don't have the capital to do it alone? There's no need to worry, as there are multiple financing options available to help you get started.

Financing for your steakhouse can come from various sources, including raising capital from investors, securing loans from banks or other lending institutions, and seeking out grants or subsidies.

Each financing method comes with its own set of benefits and things to consider.

Raising capital means finding investors who are willing to provide funds in exchange for equity in your steakhouse. This is beneficial because it doesn't require immediate repayment like a loan does.

However, it also means you'll be sharing ownership and may have to compromise on some business decisions.

For a steakhouse, this could be a good option if you're looking to scale quickly or if you need a substantial amount of money for top-notch kitchen equipment or a sought-after location. To attract investors, you'll need a robust business plan that shows the potential for growth and profit, as well as a deep understanding of the restaurant industry.

Another option is to take out a business loan.

This allows you to maintain full control over your steakhouse, but you'll need to pay back the borrowed amount with interest. Loans can be used for a variety of purposes, such as buying kitchen appliances, covering initial operating costs, or financing renovations.

Banks usually require a down payment or collateral, which can range from 15% to 25% of the loan amount. you should consider how much of your budget will come from loans to avoid overwhelming your business with debt. Ideally, your steakhouse's projected cash flow should be able to handle loan repayments while still allowing for operational costs and growth.

Grants and subsidies are less common but can be a valuable resource.

These funds are typically provided by government agencies or non-profit organizations to support small businesses, particularly in areas that are underserved or within specific industries. Grants do not need to be repaid, but they are competitive and often have strict requirements.

While not the most reliable primary source of funding for a steakhouse, grants can complement other financing methods for certain projects or needs.

To successfully secure financing from lenders or investors, you must prove that your steakhouse concept is viable and profitable.

This involves creating a detailed business plan that includes market analysis, a clear definition of your target market, comprehensive financial projections, and an effective marketing strategy. Your business plan should emphasize what makes your steakhouse unique, such as special menu items, a strong brand, or an excellent location.

Lenders and investors will assess your steakhouse based on factors like your creditworthiness, business experience, available collateral, and the strength of your business plan.

They will examine the financial projections of your steakhouse to determine if you can generate sufficient revenue to cover operating costs, repay debts, and turn a profit. Showing a thorough understanding of the restaurant market, including trends, customer preferences, and competitive analysis, will also strengthen your case.

Below is a summary table of the various financing options mentioned for opening a steakhouse, along with their advantages, considerations, and potential uses:

Legal and administrative setup

Permits and licenses.

Opening and operating a steakhouse involves meticulous planning and compliance with a range of regulations and requirements to ensure the safety, health, and satisfaction of your patrons, as well as to safeguard your business.

The specific permits, licenses, health department regulations, inspection schedules, consequences of non-compliance, and insurance policies you'll need can differ based on your location, but there are common standards that are applicable in many areas.

First, you'll need to secure the necessary business permits and licenses.

This generally includes a business license from your city or county, and a sales tax permit if your state imposes sales tax. If you plan to serve alcohol, which is common in steakhouses, you will need a liquor license. Additionally, a food establishment permit is typically required for places where food is prepared and served to customers.

It's imperative to consult with your local government to understand the specific requirements for your steakhouse in your area.

Regarding health department regulations, steakhouses must adhere to food safety and sanitation standards to prevent foodborne illnesses.

This encompasses proper food handling, storage, and preparation practices, maintaining the cleanliness of the facility, and ongoing training for employees on food safety protocols. Health department inspections are carried out to ensure these standards are met. The frequency of inspections can vary, but they often occur at least biannually or more frequently if there have been complaints or past issues. Some localities may also mandate a pre-operational inspection before the steakhouse can commence operations.

Failure to comply with health department regulations can lead to consequences such as fines, the temporary shutdown of the business until issues are resolved, or, in extreme cases, permanent closure or legal action. It is crucial to take these regulations seriously and ensure your steakhouse meets all health and safety requirements.

Insurance is another essential element in protecting your steakhouse business. At the very least, you'll need general liability insurance to cover accidents or injuries that occur on your property.

Property insurance is also vital to safeguard your steakhouse's physical assets from damage or theft. If you employ staff, workers' compensation insurance is usually a legal requirement to cover injuries or illnesses that they may suffer as a result of their work.

Furthermore, given the nature of a steakhouse, obtaining liquor liability insurance can be prudent to protect against potential claims related to the service of alcohol. Product liability insurance might also be a wise investment, as it can protect your business in the event that your food products cause harm to a customer.

Business Structure

The three common structures for opening a steakhouse are LLC (Limited Liability Company), partnership, and sole proprietorship. Each has their unique features and implications for your business.

Please note that we are not legal experts (we specialize in business and financial planning) and that your choice should be based on how much risk you're willing to accept, how you prefer to handle taxes, and your plans for growing and possibly selling your steakhouse.

In simple terms, a sole proprietorship is simple and straightforward but carries personal liability. A partnership allows for shared responsibility but requires clear agreements to manage risks. An LLC offers a balance of protection and flexibility, making it a strong option for many businesses looking to scale.

Consider your long-term goals, and consult with a financial advisor or attorney to make the best choice for your steakhouse.

We’ll make it easier for you, here is a summary table.

Getting started to open a steakhouse restaurant

Offer development, design and lay out.

Designing and laying out your steakhouse for operational efficiency and an enhanced customer experience requires meticulous attention to detail and strategic planning.

Let's explore how you can accomplish this, focusing on customer flow, balancing equipment needs with budget, and ensuring health and safety.

Firstly, mapping out customer flow is crucial.

Your steakhouse's design should lead customers seamlessly from the entrance to the host stand, through the dining area, to their table, and eventually to the payment station. This journey should be straightforward, minimizing congestion and ensuring a fluid transition from one area to the next. Strategically place your signature dishes and specials on menus or boards near the entrance to immediately pique customers' interest.

This arrangement not only highlights your culinary strengths but also encourages diners to consider additional offerings such as premium cuts or wine pairings as they are seated.

When considering the design to facilitate this flow, think about the layout's spaciousness and ease of navigation.

Generous aisles, clear signage, and a sensible arrangement of the space promote effortless movement and a comfortable dining experience. The host stand should be easily identifiable and distinct from the payment station to prevent confusion and crowding. If your steakhouse includes a bar area, ensure it's suitably separated from the dining tables to maintain a tranquil atmosphere for those enjoying their meal.

Balancing the need for top-notch equipment with budget limitations is a common hurdle.

Begin by prioritizing essential equipment that directly affects the quality of your steaks, such as high-grade grills and broilers. These are critical investments as they are the heart of your steakhouse's operations. For other items, consider purchasing gently used or refurbished equipment from trusted vendors to cut costs without significantly sacrificing quality.

Moreover, plan for equipment that offers versatility and efficiency, like multi-purpose cooktops or advanced meat aging refrigerators, to maximize the return on your investment.

Health and safety in the steakhouse layout are imperative. Your design must include zones designated for specific tasks to prevent cross-contamination. For instance, separate areas for raw meat handling, grilling, plating, and dishwashing ensure that each step of the process is isolated and manageable. Position handwashing stations strategically, particularly near the food preparation and plating areas, to promote consistent hand hygiene among staff.

Strict protocols for food handling, storage, and preparation are essential for safety and compliance. Implement a system that guarantees all ingredients are stored at the proper temperatures and conditions, with raw meats kept separate from cooked and ready-to-eat items.

Thoroughly train your staff in food safety practices, stressing the importance of handwashing, wearing gloves when necessary, and preventing cross-contamination between raw and cooked meats.

Regularly review and adapt these protocols to adhere to local health regulations and best practices.

Craft your offer

Your menu and the quality of your steaks will be the cornerstone of your steakhouse's success (or the reason for its struggles).

To begin, it's crucial to understand the preferences and needs of your target market. Engage with potential customers through surveys, social media interactions, and by studying local dining trends. Additionally, analyze what successful steakhouses are doing to attract and retain customers.

With a solid grasp of your target market's preferences, you can start to develop a menu that not only satisfies their taste for high-quality steaks but also offers a unique dining experience.

Using locally sourced and seasonal ingredients for your steakhouse can significantly enhance its appeal and promote sustainability.

This strategy supports local ranchers and reduces your environmental impact, while ensuring that your steaks and accompanying dishes are fresh and of the highest quality. Forge relationships with local meat suppliers to understand the availability of different cuts and types of meat throughout the year. This information will enable you to plan a seasonal menu, introducing special dishes that can draw in customers eager for the freshest and finest selections. Seasonal menus also build excitement among your patrons, as they anticipate the arrival of limited-time offerings.

To differentiate your steakhouse in a crowded market, focus on distinctiveness and excellence.

This can be accomplished by providing specialty cuts or preparations that are scarce elsewhere, such as dry-aged steaks, exotic meats, or signature rubs and marinades. Sharing the stories behind your dishes, like the provenance of your meats or the inspiration for a particular cooking method, can further enhance their allure.

Guaranteeing consistency and excellence in your steak offerings requires setting strict standards and procedures.

This includes precise cooking techniques, comprehensive training for your kitchen staff, and frequent quality assessments. Consistency is vital for earning your customers' trust, as they will come to expect the same high-quality experience with every visit. Invest in premium meats, state-of-the-art kitchen equipment, and don't hesitate to perfect your dishes until they consistently meet your high standards.

Additionally, leveraging customer feedback is critical for the ongoing refinement of your steakhouse menu. Establish avenues for feedback, such as comment cards, online reviews, and social media conversations, to gauge what your customers enjoy and identify areas for enhancement.

Be receptive to constructive criticism and ready to adapt based on customer suggestions. This not only aids in improving your menu but also demonstrates to your customers that their opinions are valued, encouraging loyalty and repeat patronage.

Determinate the right pricing

When opening a steakhouse, it's crucial to establish a pricing strategy that balances profitability with customer satisfaction. Here's a methodical approach to setting your steakhouse prices.

Firstly, you must understand your costs thoroughly. This includes the cost of raw meat, which can be significant, as well as labor, overhead, and any other expenses related to preparing and serving your dishes.

Ensuring your prices cover these costs is vital for your steakhouse's financial health.

Next, research your competition and the broader market to gauge the going rates for steakhouse offerings. While you don't need to price your steaks identically, this research provides a valuable reference point.

Understanding your target market's price sensitivity and dining preferences is also essential. Gather insights through customer feedback, surveys, or by experimenting with different price points and observing the effects on sales. This will help you find the sweet spot where customers feel they're getting value for their money.

Psychological pricing strategies can be effective in a steakhouse setting as well.

Charm pricing, such as $29.99 instead of $30, can make a dish seem more affordable. However, for a high-end steakhouse, maintaining a premium image is important, so use this tactic sparingly.

The perceived value is crucial when pricing steakhouse dishes.

Enhancing this perception can be achieved through the quality of your meats, the dining experience, your branding, and the presentation of your dishes. For example, sourcing premium, aged beef or offering a unique tableside carving service can justify higher prices.

Consider implementing seasonal or time-of-day pricing strategies to manage demand. For instance, offering early bird specials can increase business during slower periods, while premium pricing for exclusive cuts or limited-time specials can leverage scarcity and exclusivity.

When introducing new menu items, consider using introductory pricing, such as special promotions or combination deals, to entice customers to try them. Once these items gain popularity, you can adjust their prices based on their success and cost factors.

For online orders versus dine-in experiences, take into account the different costs and customer expectations. Online prices may need to include delivery fees, which could be incorporated into the meal price or charged separately. Exclusive online deals can also drive sales in this channel.

Finally, be cautious with discounting in a steakhouse environment. While promotions can attract diners and boost sales, too much discounting can harm your brand's perceived quality. Use discounts strategically, perhaps for promoting new menu items or special events, without setting a precedent for constant price reductions.

Manage relationships with your suppliers

Poor relationships with suppliers could jeopardize your steakhouse's success from the outset.

Conversely, nurturing robust partnerships with meat purveyors, farmers, and other suppliers is crucial for ensuring a consistent supply of top-notch cuts and ingredients.

Engage in regular dialogue, settle invoices promptly, and show gratitude for their exceptional products and services to cultivate loyalty and dependability. Be clear about your quality standards and volume requirements, and make an effort to visit their farms and facilities. This will give you insight into their sourcing and handling practices, which is invaluable for a collaborative relationship.

Consider entering into long-term agreements for essential items like prime beef cuts to lock in favorable rates and secure your inventory. However, it's wise to have a roster of alternative suppliers on hand to protect against potential shortages.

For perishable items like fresh produce and meats, inventory management strategies such as First-In, First-Out (FIFO) are indispensable. This method ensures that the oldest stock is used first, minimizing waste. Keep a close eye on inventory levels to tailor your orders to fluctuating demand, thus preventing excess stock and reducing spoilage. A just-in-time (JIT) inventory system might also be beneficial, where supplies are ordered just as they're needed, though this demands accurate demand forecasting.

Technology can greatly enhance inventory control and diminish waste in a steakhouse.

Deploying an inventory management system that syncs with your point-of-sale (POS) system allows for immediate tracking of stock quantities and sales figures. This tech can aid in more precise demand predictions, optimize ordering procedures, and spot trends that can guide menu development and marketing initiatives.

Moreover, digital platforms can streamline communication with suppliers, leading to more effective order modifications and cooperation.

Expanding steakhouse operations comes with its own set of hurdles, such as ensuring consistency in the quality of meat, managing rising costs, and upholding quality control. Tackle these issues by standardizing recipes and cooking techniques, providing comprehensive training to your staff, and investing in high-quality kitchen equipment that boosts productivity without sacrificing the caliber of your offerings.

Scaling up also means purchasing more ingredients, so negotiate with suppliers for volume discounts without compromising on the quality of meat and produce. As you increase production, maintaining rigorous quality standards and conducting regular quality assessments becomes even more crucial.

Effective cost management involves meticulous examination of every facet of sourcing and utilizing steakhouse ingredients and supplies. Periodically renegotiate with suppliers to ensure you're receiving the best value without lowering quality standards.

Also, explore alternative cuts or seasonal ingredients that may offer cost benefits. Employ technology to monitor and analyze expenses, waste, and inventory levels to pinpoint opportunities for refinement. Reducing waste not only trims costs but also supports sustainable practices, which resonates with eco-conscious patrons.

Hire the right people

When opening a steakhouse, you should consider the specific staffing needs that differ from other food service establishments. A steakhouse requires a team that can handle the unique aspects of meat selection, preparation, and presentation, as well as provide exceptional customer service.

For the kitchen, experienced grill chefs or line cooks with expertise in cooking steaks to various temperatures are essential. A head chef with a strong background in meat preparation and menu creation will be the cornerstone of your culinary team, ensuring that each dish meets high-quality standards.

Front-of-house staff, including hosts/hostesses, waiters, and bartenders, are key to creating a welcoming atmosphere and providing attentive service. A knowledgeable sommelier or wine steward may also be important, depending on the breadth of your wine selection.

A general manager with experience in the steakhouse or fine dining industry is crucial for overseeing the entire operation, including staff management, customer satisfaction, and financial oversight.

While roles such as a dedicated sommelier, marketing manager, or additional administrative personnel may not be necessary from day one, they can be added as your steakhouse grows and the demand for such expertise increases. Outsourcing tasks like accounting, marketing, and cleaning services can help you maintain focus on the core aspects of your business.

When hiring, prioritize candidates with relevant experience, technical skills, and a passion for the steakhouse dining experience.

For kitchen staff, look for formal culinary training, especially in meat preparation, and prior experience in a steakhouse or similar setting. Front-of-house staff should have excellent customer service skills and the ability to work in a fast-paced environment. For management positions, seek out individuals with a proven track record in the food service industry, strong business acumen, and leadership capabilities.

To ensure a good fit with your steakhouse's culture and expectations, consider practical assessments during the hiring process, such as cooking trials for chefs or simulated service scenarios for waitstaff.

Seek out candidates who show a genuine enthusiasm for the steakhouse concept and the ability to adapt to the dynamic nature of the restaurant industry.

Finding the right candidates can be a challenge, so utilize culinary schools, professional networks, and social media to reach potential hires. Participating in industry events and offering internships can also be effective ways to connect with emerging talent.

Below is a summary table of the different job positions for your steakhouse, along with the average gross salary in USD.

Running the operations of your steakhouse restaurant

Daily operations.

Running a steakhouse smoothly requires attention to detail and efficient processes. By adopting the right strategies, you can ensure that your steakhouse operates like a well-oiled machine.

Firstly, a Point of Sale (POS) system tailored for steakhouses can be a game-changer. Look for a POS that integrates table management, sales, inventory, and customer relationship management. This will allow you to monitor table turnover, track sales in real-time, manage your meat inventory with precision, and maintain a record of customer preferences and purchase history.

Many advanced POS systems also support reservations and online ordering, which can broaden your customer base and cater to those who prefer to dine at home.

Effective inventory management is critical in a steakhouse, especially when dealing with high-quality cuts of meat. Choose software that can track your inventory levels in real-time and set up alerts for when stock is running low. This enables you to order the right amount of meat based on sales trends and forecasts, reducing waste and ensuring the quality of your offerings.

Some systems also provide batch tracking, which is crucial for maintaining the quality of your meats and managing any potential recalls efficiently.

Building strong relationships with your meat suppliers is essential for a steakhouse's success. Establish clear communication channels and set expectations early on regarding delivery schedules, meat quality, and payment terms. A good relationship can lead to better prices and reliability. It's also prudent to have alternative suppliers to ensure consistent supply.

Creating a positive work environment for your team is about more than just scheduling and payroll. Regular training, clear communication of goals, and constructive feedback are key. Recognize and reward dedication and achievements to maintain high morale. Fair and considerate scheduling is also important for your team's work-life balance.

Ensuring a memorable experience for every customer begins with the steakhouse's ambiance, the quality of your steaks, and the service your team provides.

Train your staff to be knowledgeable about the different cuts of meat, attentive, and efficient. Encourage them to remember regular customers' names and their preferred doneness for steaks, adding a personal touch to their dining experience.

Maintaining a clean and welcoming environment, with clear signage and a layout that complements the dining experience, is also crucial.

Effective customer service policies for a steakhouse might include a satisfaction guarantee, clear policies on reservations and cancellations, and a system for collecting and responding to customer feedback.

Make it easy for customers to leave feedback, whether in-person, through your website, or on social media platforms. Address feedback swiftly and positively, showing that you value their opinions and are dedicated to enhancing their dining experience.

When dealing with customer complaints, listen fully before responding. Apologize if necessary and offer a solution, such as a complimentary dessert, a discount on a future visit, or a meal replacement. Use negative feedback as a chance to refine your operations, menu, or service. Often, turning a negative into a positive can secure a loyal customer.

Revenues and Margins

Know how much you can make.

Understanding the financial workings of a steakhouse is crucial for any restaurateur looking to enter the industry or improve their existing business.

We have an in-depth article on the profitability of a steakhouse that provides extensive details. Below, we'll summarize some key points.

One important metric to consider is the average check size, which is the average amount a customer spends per visit to your steakhouse.

The average check size for a steakhouse can vary greatly depending on the establishment's quality, location, and target market. For a high-end steakhouse, where the focus is on premium cuts and upscale dining experiences, the average check size could be quite high, typically between $70 and $150 .

For a more casual steakhouse, which may offer a more relaxed atmosphere and a mix of high-quality yet more affordable dishes, the average check size might range from $40 to $70 .

Chain steakhouses, benefiting from brand recognition and economies of scale, might have a broader customer base with a moderate average check size, possibly between $30 and $60 .

When it comes to revenue, steakhouses can see a wide range based on their business model and market positioning. Urban steakhouses in prime locations might see monthly revenues from $50,000 to over $300,000 , leading to annual revenues between $600,000 and several million dollars .

Suburban or rural steakhouses might expect lower revenue due to a smaller customer base, with annual revenues often ranging from $300,000 to $1 million .

New steakhouses in their startup phase may experience lower revenues as they work to establish their customer base and reputation, potentially earning less than $30,000 per month initially.

Well-established steakhouses with a loyal clientele and strong word-of-mouth can enjoy higher and more stable revenues over time.

High-end steakhouses, while they may charge premium prices, could face limitations in scaling due to the exclusivity of their offerings. It's not uncommon for these establishments to have annual revenues exceeding $1 million .

Chain steakhouses often have higher revenues due to their established brand and marketing support, with some generating $500,000 to $2 million in annual revenue .

Steakhouses don't just earn money from selling steaks. They have a variety of revenue streams that can contribute to their financial success.

If you're looking for inspiration, here's a table that outlines many different ways a steakhouse can generate income.

Understand your margins

As with any business, understanding the financial health of a steakhouse requires more than just looking at the revenue. Profitability is determined by examining both the gross and net margins after accounting for various expenses.

Let's delve into the gross and net margins, which are critical indicators of a steakhouse's profitability.

To calculate your own margins and get a precise figure for your potential profit, you can adjust the assumptions in our financial model designed for a steakhouse .

The typical range of gross margins for steakhouses can vary significantly, often ranging from 30% to 50%.

Gross margin is calculated by subtracting the cost of goods sold (COGS), which includes the direct costs associated with the production of the meals sold by the steakhouse, such as meat, produce, and direct kitchen labor, from the revenue generated from the sales of steakhouse dishes. This figure is then divided by the revenue, and multiplied by 100 to get a percentage.

Net margins, however, factor in not just the COGS but also all other expenses a steakhouse incurs, such as rent, utilities, marketing, administrative expenses, and taxes. This figure is obtained by subtracting all operating expenses from the gross profit.

Net margins offer a more complete view of a steakhouse's profitability and are typically lower than gross margins, with industry averages often ranging from 10% to 15%, reflecting the tighter profitability after all costs are considered.

Different types of steakhouses—family-style, high-end, and chain—can have varying profit margins due to differences in their business models, scale of operations, and target markets. Here is a table to illustrate these differences.

Margins in a steakhouse are influenced by factors such as the menu composition, pricing strategy, and scale of operations.

A diverse menu can attract a wider customer base but may also increase complexity and costs. Pricing strategy is essential; prices must be competitive yet sufficient to cover costs and yield a profit. Scale of operations can impact cost efficiencies, with larger chains often benefiting from economies of scale.

Ongoing expenses that affect steakhouse margins include food costs, labor, rent, and utilities. Food costs can be volatile, especially for high-quality cuts of meat, impacting gross margins. Labor is a significant expense, particularly for establishments that provide a high level of service. Rent can vary greatly depending on location, and utilities can be substantial, especially for steakhouses with large kitchen operations.

Steakhouses that focus on niche markets, such as organic or locally-sourced meat, may experience different margin dynamics compared to those with a more traditional offering.

While niche steakhouses can command higher prices, they also face higher production costs and potentially limited market size, which can affect overall margins.

External factors such as economic conditions, seasonal demand, and food trends also play a crucial role in steakhouse margins. Economic downturns can lead to reduced consumer spending on dining out, while seasonal events can increase revenue. Adapting to food trends and updating the menu accordingly can help manage these fluctuations.

Steakhouses face the challenge of maintaining healthy margins amidst fluctuating food costs and labor expenses. Effective cost management, strategic pricing, optimizing kitchen operations for energy efficiency, and investing in technology for productivity improvements can help mitigate these challenges.

Regular monitoring and analysis of financial performance, including gross and net margins (which can be done with our financial model specifically for steakhouses ), are crucial for ensuring the financial health and sustainability of the business.

Implement a strong marketing strategy

Marketing doesn't need to be as complex as some experts make it seem. We know you'll be busy running your steakhouse and won't have a lot of time for promoting it. So, we'll make sure to keep things simple and effective, like the marketing strategy we have outlined in our business plan for a steakhouse .

Creating a brand for your steakhouse is not just relevant; it's essential.

Your brand is how customers recognize and remember you. It's not just your logo or the design of your menus, but also the ambiance, the quality of your steaks, and the dining experience you provide. Your brand should reflect the premium nature of your meats, the expertise of your chefs, and the values you stand for, such as farm-to-table sourcing or exceptional customer service. This makes your steakhouse stand out in a competitive market and builds a loyal customer base.

For your marketing plan, start by defining your target audience. Who are your ideal patrons? Are they connoisseurs of fine dining, families looking for a special night out, or business professionals seeking a venue for client dinners? Understanding your audience will guide your branding and promotional strategies.

Speaking of promotion, social media and digital marketing are powerful tools for steakhouses. Platforms like Instagram and Facebook are ideal for showcasing your succulent steaks and elegant dining environment through high-quality photos and engaging content.

Share glimpses into the selection and preparation of your premium cuts, which adds a personal touch and demonstrates the skill and care that goes into each dish.

Customer reviews and testimonials can build trust and encourage others to visit your steakhouse. Hosting wine pairing evenings or cooking masterclasses can also engage your audience, providing them with value and establishing your steakhouse as a leader in culinary excellence.

Content strategies that work well for steakhouses include highlighting the quality and source of your meats, showcasing signature dishes, and promoting special events or seasonal menus. Collaborating with local wineries or food bloggers can also increase your visibility.

However, not all techniques may be relevant for your steakhouse. For instance, if your target audience is high-end diners, discount coupons might devalue your brand. Similarly, if your steakhouse prides itself on a specific type of cuisine, like Argentinian or Texan barbecue, ensure your marketing efforts align with this theme.

On a low budget, there are several hacks you can implement to attract new customers.

First, consider hosting tasting events or chef's table experiences to introduce people to your menu. This not only provides an exclusive experience but also generates buzz about your steakhouse.

You can also offer a signature appetizer or dessert with first-time orders to get people talking about your unique offerings.

Partnering with local businesses, such as boutique hotels without their own dining facilities, can expand your reach.

Creating a loyalty program can encourage repeat business. Simple punch cards or digital rewards programs tailored to frequent diners can be very effective.

Also, don't underestimate the power of word-of-mouth marketing. Encourage your satisfied guests to spread the word by offering them incentives for referrals.

Grow and expand

We want your steakhouse to thrive in the competitive restaurant industry. The insights provided here are designed to help you on your journey to growth and success.

Imagine your steakhouse is already a hit in the local dining scene, with robust profit margins and a strong cash flow. Now is the time to consider strategies for scaling and expanding your business.

There's always potential for greater achievement, and we're here to show you the path to even more success.

Also, please note that we have a 5-year development plan specifically for steakhouses in our business plan template .

Successful steakhouse owners often possess qualities like tenacity, flexibility, a profound knowledge of their cuisine, and the ability to connect with their clientele. These attributes are essential as they steer the growth of their business.

Before adding new menu items or services, consider the market demand, how these additions will complement your current menu, and the impact they will have on your operations.

Conducting market research is critical. By examining customer preferences, current dining trends, and the performance of similar offerings in the market, you can make informed decisions that are in line with your steakhouse's capabilities and customer expectations.

To evaluate the success of your current operations, look at sales trends, customer reviews, and operational efficiency. If your steakhouse consistently hits or surpasses sales goals, garners positive feedback, and runs smoothly, it might be time to think about expansion.

Opening new locations should be grounded in solid evidence of demand, a deep understanding of the new market, and the financial stability of your existing operation.

Franchising can be a way to grow with less capital risk, tapping into the entrepreneurial drive of franchisees. It requires a strong brand, established operational systems, and the capacity to support franchisees. Opening company-owned branches gives you more control but demands more capital and hands-on management. Each approach has its pros and cons, and the choice will depend on your business objectives, resources, and growth preferences.

Digital channels, including online reservations and delivery services, can significantly increase a steakhouse's reach and sales. An online presence allows you to serve customers beyond your local area, meeting the growing need for convenience.

This strategy demands knowledge of digital marketing, logistics for delivery, and ensuring food quality during transport.

Branding is key as it sets your steakhouse apart in a crowded market. A strong, cohesive brand identity across all locations and platforms can build customer loyalty and attract new patrons. Enhance your brand by ensuring every interaction reflects your steakhouse's values, ambiance, and quality.

Ensuring consistency across multiple locations is a challenge but is vital for success. This can be managed through comprehensive operational manuals, staff training programs, and quality control systems.

Regular visits and audits, along with nurturing a strong, unified culture, help ensure each location maintains the standards that made your original steakhouse a success.

Financial indicators that you're ready for expansion include consistent profitability, robust cash flow, and meeting or exceeding sales forecasts over a considerable time.

Having a scalable business model and the operational capacity to support growth are also essential.

Forming partnerships with other businesses and participating in local events can expose your steakhouse to new customers and markets. These opportunities allow for innovative collaboration, community involvement, and increased brand visibility, all contributing to the growth of your steakhouse.

Scaling up to meet growing demand involves logistical considerations such as kitchen equipment upgrades, effective inventory management, and potentially expanding your dining space. It's crucial that your supply chain can handle the increased volume without compromising quality.

Ultimately, it's important that your expansion efforts remain aligned with your steakhouse's core values and long-term objectives. Growth should not come at the cost of the unique qualities that made your steakhouse popular initially.

Regularly revisiting your business plan and values can help ensure that your expansion strategies stay in line with your vision and mission, preserving the essence of your steakhouse as it grows.

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How it works

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

A restaurant business plan is a framework that guides you to plan and forecast every element of restaurant management and operations.

This includes anything from your restaurant's menu design , location, financials, employee training , and a lot more.

Creating a solid business plan is important, as it helps:

• Transform your restaurant ideas into reality.
• Boosts entrepreneurial success by 16% (Harvard Business Study) .
• It equips you to navigate challenges before they arise.
• Attracts potential investors.

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

Create a business plan to set yourself up for success.

Here's how to get started. 

What is a restaurant business plan? 

Before writing a business plan, it is important to understand its fundamentals.

It serves as a roadmap for starting and running your restaurant , making it easy for outside parties, such as investors, to understand your objectives, vision, and plan of action for your restaurant.

The length and level of detail of business plans vary, ranging from brief synopses to large papers. Investors can benefit from clear insights and additional information provided by beginning with a concise plan and working their way up to a detailed one.

In short, a thorough description of the resources allocated to the success of your restaurant should be included in your business plan.

Steps to include in your business plan 

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

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

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

1. Executive summary

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

• 80% of venture capitalists say they read the executive summary first.
• 62% of investors say they would not continue reading a business plan if the executive summary did not capture their interest.
• A strong executive summary can increase the likelihood of securing funding by up to 40%.

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

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

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

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

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

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

Further reading

• How to write a restaurant executive summary

Concept Development

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

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

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

Cuisine Selection

The cuisine you select for your restaurant can significantly influence its success.

Choosing the appropriate cuisine is vital for distinguishing your establishment from competitors and attracting your target market.

To make an informed decision, consider factors such as:

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

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

Creating a mission statement

A well-constructed mission statement communicates the purpose, values, and goals of your restaurant to potential investors and customers alike.

A mission statement serves as a guiding light for decision-makers and employees, fueling their efforts to achieve your restaurant’s objectives.

To create an impactful mission statement, consider the following steps:

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

Related content:  How to Write a Restaurant Mission Statement  

Remember, your mission statement should not only differentiate your restaurant from competitors but also resonate with your target market .

2. Company description

This is where you carefully introduce the company in the restaurant business plan. Include the name of the restaurant you are launching in this field along with its address, phone number, and other important information. Then, also include the owner's information as well as a synopsis or explanation of their background. The restaurant's legal position and its short- and long-term objectives should be outlined in the second section of the company description. To demonstrate your understanding of the changes in the local food business and the reasons why the most independent restaurant investors will be successful in this market, please submit a brief market research.

Here's an example of the page layout:  

Company Description

Restaurant Name: [Restaurant Name]

Location: [Restaurant Address]

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

Owner: [Owner Name]

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

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

3. Market analysis

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

3.1 Industry analysis

What is your target market? What demographics will your restaurant cater to?

This section aims to explain your target market to investors and why you believe guests will choose your restaurant over others.

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

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

An example of analyzing your target market

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

Demographics and preferences

Identifying your primary target market involves considering factors such as:

For example, a neighborhood with a high concentration of families might prefer a family-friendly restaurant with a diverse menu catering to various age groups and dietary preferences.

Conversely, a trendy urban area with a predominantly young and affluent population may gravitate towards upscale dining experiences and innovative cuisine.

Cultural and ethnic backgrounds also have a significant impact on restaurant preferences, with people from different backgrounds having distinctive tastes and customs that influence their dining choices.

By thoroughly understanding the demographics and preferences of your target market, you’ll be better equipped to create a restaurant concept that resonates with them and ultimately drives success.

Dining habits and trends

As the restaurant industry continues to evolve, staying informed about dining habits and trends is crucial for adapting your offerings and attracting customers.

For example, the rise of online ordering and delivery services has significantly influenced dining habits, with many consumers seeking the convenience of having their meals delivered to their doorstep.

Health trends have also had an impact on dining habits, with an increasing number of individuals seeking healthier options when dining out.

• How to find your restaurant's target market

3.2 Competition analysis

It's easy to assume that everyone will visit your new restaurant first, so it is important to research your competition to make this a reality.

What restaurants have already established a customer base in the area?

Take note of everything from their prices, hours, and service style to menu design to the restaurant interior.

Then explain to your investors how your restaurant will be different.

3.3 Marketing analysis

Your investors are going to want to know how you plan to market your restaurant. How will your marketing campaigns differ from what is already being done by others in the restaurant industry?

How do you plan on securing your target market? What kind of offers will you provide your guests? Make sure to list everything.

The menu is the most important part of a restaurant's debut. Your restaurant wouldn't be able to operate without it.

You most likely don't have a final draft at this time, but you should aim to create a mock-up for your restaurant business plan. You can choose a design that you can envision yourself using and add your logo to the mock-up.

• Top Free Restaurant Menu Makers

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

But the price should be the most important component of your sample menu. The cost research you've completed for investors ought to be reflected in your prices. They will have a clearer idea of your restaurant's intended price range as a result.  You'll quickly see how important menu engineering can be, even early on.

5. Employees

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

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

6. Restaurant design

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

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

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

7. Location

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

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

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

Example for choosing an ideal location

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

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

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

Foot traffic and accessibility

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

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

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

Neighborhood demographics

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

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

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

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

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

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

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

8. Market overview

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

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

9. Marketing

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

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

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

10. External help

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

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

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

11. Financial analysis

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

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

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

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

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

• Important restaurant metrics to track

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

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

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

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

Growth Marketing Manager at Eat App

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

Reviewed by

Nezar Kadhem

Co-founder and CEO of Eat App

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

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How to Write a Restaurant Business Plan (+ Examples)

Learn how to create a restaurant business plan with the best format that outlines your concept, and financials. Get examples and templates to get started.

10 minute read

helped business professionals at:

Short answer

What is a business plan for a restaurant?

A business plan for a restaurant is a document that outlines the restaurant's concept, strategies, and financial forecasts. It serves as a roadmap for launching and growing the establishment successfully.

Don't just focus on profit margins, ensure your business plan is well-presented

In the competitive world of the restaurant industry, where low-profit margins are a well-known hurdle, there emerges a critical, yet often overlooked, factor pivotal to success: the design of the business plan.

As we enter 2024, it's becoming increasingly clear that the traditional overlook of business plan design can no longer be afforded.

This isn't just about financial projections or market analysis; it's about crafting a blueprint that encapsulates the essence of your restaurant, compellingly communicates its value, and sets a solid foundation for growth.

By focusing on the design of your business plan, you stand to gain not just the attention of potential investors but also a clearer roadmap to navigate the challenges ahead.

What makes an effective business plan?

Embarking on the restaurant business journey requires more than just a passion for food-it demands a comprehensive plan that lays out every aspect of your venture with precision and foresight.

Let's delve into what constitutes an effective restaurant business plan, ensuring it's not just another document, but a roadmap to success.

6 key components of a winning restaurant business plan:

1. Vision and concept clarity

Start with a crystal-clear articulation of your restaurant's concept. Whether it's a cozy vegan cafe or a high-end steakhouse, the essence of your establishment should leap off the page.

This clarity helps potential investors and partners instantly grasp what you're aiming to create.

Beyond the concept, delineate your restaurant's values, mission, and the unique selling points that set you apart in a crowded market.

2. Comprehensive market analysis

A deep dive into market analysis cannot be overstated. Here, you're not just identifying who your customers are but also understanding the competitive landscape.

What are the prevailing trends in the dining sector? Who are your direct and indirect competitors, and how do you plan to differentiate yourself? This section should reflect a meticulous research process, showcasing insights that guide your strategy.

3. Robust financial planning

In any successful business plan, sound financial management is key.

Essential elements include:

Realistic financial projections: Your forecasts should be realistic, and built on data-backed assumptions.

Detailed profit and loss forecasts

Cash flow predictions

Break-even analysis

Contingency planning: Preparing for unforeseen challenges is crucial.

Develop a well-thought-out contingency plan to navigate the industry's unpredictable nature.

Identify potential risks and solutions, including supplier issues, staffing shortages, and changes in consumer behavior, to ensure business resilience.

4. Operational strategies

Operational excellence underpins a restaurant's success. Detail your plans for day-to-day operations, from sourcing ingredients to managing inventory and staffing.

Highlight your commitment to quality and efficiency in every aspect of the operation, from the kitchen to customer service.

Also, outline the technology and systems you'll implement to streamline processes and enhance the dining experience.

5. Marketing and branding

In today's digital age, a savvy marketing and branding strategy is crucial.

Describe how you'll create a strong brand identity and the channels you'll use to reach your target audience.

From social media campaigns to community engagement initiatives, your plan should reflect a keen understanding of how to connect with potential customers and build a loyal following.

Discover how to create a marketing deck to align your strategy with your business objectives, target audience needs, and market trends.

6. Customer experience focus

Exceptional customer service is the lifeblood of any successful restaurant. Detail the steps you'll take to ensure every guest feels valued and satisfied.

From the ambiance and menu design to staff training programs, every element should contribute to a memorable dining experience.

Feedback mechanisms and how you'll adapt to customer preferences are also vital components of this section.

What should be included in a restaurant business plan?

Creating a restaurant business plan is a foundational step toward launching a successful dining establishment.

It outlines your vision, strategy, and the specific actions you plan to take to make your restaurant a success.

Below, we break down the essential components that should be included in your restaurant business plan, ensuring clarity, comprehensiveness, and appeal to potential investors.

8 essential sections of a restaurant business plan:

1. Executive summary

A compelling overview of the restaurant, showcasing its unique concept, mission, and strategic objectives that guide its operations.

Overview: Present a succinct snapshot of your restaurant, including its concept, mission, key goals, and ownership structure.

Purpose: Highlight what you aim to achieve with the restaurant and the appeal it has to potential investors or lenders.

2. Business description

An in-depth look at the restaurant's theme, location, and how these elements combine to create a distinctive dining experience.

Concept and theme: Describe the unique aspects of your restaurant's concept, from the cuisine and menu items to the design and ambiance.

Location analysis: Analyze the chosen location, discussing demographics, foot traffic, and how these factors make it an ideal spot for your target market.

3. Market analysis

An insightful examination of dining trends, target demographics, and customer needs to inform strategic positioning.

Trends: Examine current trends in the dining industry and how they influence your restaurant's positioning.

Target demographic: Identify your target customers, detailing their preferences, dining habits, and how your restaurant will meet their needs.

Needs and preferences: Focus on understanding and catering to what your target market seeks in a dining experience.

4. Competitive analysis

A detailed evaluation of competitors, focusing on differentiation and strategies for establishing a market edge.

Competitors: List direct and indirect competitors, analyzing their strengths, weaknesses, and how you'll differentiate your restaurant.

Differentiation: Explain the unique selling points that will set your restaurant apart in the competitive landscape.

5. Menu and product offering

Overview of menu design, ingredient sourcing, and special services that enhance the restaurant's appeal.

Menu design: Discuss the inspiration behind your menu, including how it reflects the theme and caters to your target demographic. Outline your pricing strategy and item selection.

Sourcing and suppliers: Detail your approach to sourcing high-quality ingredients, including partnerships with local suppliers and commitments to sustainability.

Special offerings: Highlight any additional services your restaurant offers, such as catering, special events, or exclusive seasonal menus, to draw in a wider audience and generate extra revenue.

6. Marketing and sales strategy

A summary of branding efforts, promotional tactics, and sales projections designed to attract and retain customers.

Branding: Detail your restaurant's brand identity, including name, logo, and how it communicates your restaurant's values and mission.

Marketing tactics: Outline the strategies you will employ to attract and retain customers, such as social media marketing, local advertising, partnerships, and loyalty programs.

Sales forecasts: Provide realistic sales forecasts, explaining the rationale behind these projections and how you plan to achieve them.

7. Operating plan

Description of daily operations, facility management, and health safety protocols to ensure smooth and compliant restaurant functionality.

Daily operations: Describe the operational flow of the restaurant, including hours of operation, staffing requirements, and customer service policies.

Facility management: Discuss the layout and design of your restaurant, kitchen equipment needs, and any other facility-related details that will ensure efficient operation.

Health and safety: Outline the health and safety measures you will implement to comply with local regulations and ensure the well-being of both employees and guests.

8. Management and organization

An outline of the restaurant's organizational structure, key personnel, and staffing strategies for operational excellence.

Ownership structure: Specify the ownership structure of the restaurant, including key stakeholders and their roles.

Team composition: Introduce the management team, chefs, and other critical staff, highlighting their experience and how it contributes to the restaurant's success.

Staffing plans: Discuss your plans for hiring staff, including numbers, positions, and the qualities you seek in employees to maintain high standards of service.

How to create a business plan for a restaurant?

Creating a standout business plan for your restaurant involves focusing on key components that blend your vision with practical strategies.

6 actionable steps to distill your restaurant business plan:

Define your concept clearly: Begin by articulating your restaurant's concept, ambiance, and what sets it apart. This clarity lays the groundwork for the entire business plan.

Conduct thorough market analysis: Dive deep into your target market and competitors. This research will guide your menu design, pricing strategy, and marketing efforts, ensuring you carve out a unique space in the marketplace.

Craft a compelling menu: Ensure your menu reflects your brand identity and appeals to your target audience, all while considering cost-effectiveness and supply chain realities. Aim for a balance between innovation and simplicity.

Develop realistic financial projections: Detail initial costs, revenue expectations, and a break-even point. Importantly, predict potential hurdles with ready contingency plans.

Outline operational strategies: Describe your daily management approach, including sourcing, staffing, and customer service. Efficient operations are crucial for a seamless experience and streamlined processes.

Implement strategic marketing: Choose the most effective ways to connect with your audience. Building a strong brand narrative and engaging actively with customers can help turn first-time visitors into regulars.

7 restaurant business plan examples for winning partners and investors

When it comes to crafting a business plan for a restaurant, the type of establishment you're planning significantly influences the structure and content of the document.

Each kind of restaurant from fast-casual and fine dining to food trucks and bistros-caters to different market segments and operational models.

Here's a look at how these differences manifest in their respective business plans:

1) Fine dining restaurant business plan

Market focus: Targets higher-income clientele seeking a premium dining experience. The plan should highlight exceptional service, high-quality ingredients, and unique culinary offerings.

Operational model: Detailed attention to the ambiance, chef expertise, and a higher staff-to-guest ratio. Wine lists and bar offerings also play a significant role.

Financial projections: Emphasizes higher check averages with a focus on profitability per guest rather than volume. The cost structure will detail higher initial investment in decor, kitchen equipment, and inventory.

Here’s an example of a fine-dining restaurant business plan:

2) Bar restaurant business plan

Market focus: Targets a diverse clientele, from young professionals to social groups, seeking a blend of dining and socializing.

Operational model: Balances innovative cuisine with an extensive beverage selection in a space designed for both eating and lounging, including live entertainment options.

Financial projections: Outlines dual revenue streams from food and drinks, emphasizing beverage sales' higher profit margins and detailing licensing, entertainment, and insurance costs.

Here’s an example of a bar restaurant pitch deck:

3) Bistro restaurant business plan

Market focus: Caters to locals and tourists seeking a casual yet refined dining experience, positioning itself as a cozy neighborhood spot.

Operational model: Highlights a selective menu that adapts seasonally, emphasizing a warm ambiance and personal service.

Financial projections: Projects moderate earnings with a strong local following, noting initial investments in location and ambiance to create a distinctive setting.

Here’s an example of a bistro restaurant pitch deck:

4) Food truck business plan

Market focus: Appeals to urban professionals, millennials, and foodies looking for unique, high-quality food options on the go.

Operational model: Mobility is key. The plan must address location strategy, permits and regulations, and adaptability to different events and seasons.

Financial projections: Lower startup costs compared to brick-and-mortar establishments but include considerations for vehicle maintenance, fuel, and parking permits.

5) Coffee restaurant business plan

Market focus: Appeals to a varied audience with a unique theme or specialty cuisine, standing out from conventional coffee shops.

Operational model: Details the influence of theme or cuisine on menu design, decor, and guest experience, aiming to make the restaurant a destination.

Financial projections: Anticipates varied financial outcomes based on concept uniqueness, with thorough market research guiding pricing and marketing strategies.

6) Italian, Mexican, Asian, etc., cuisine restaurant business plan

Market focus: Focuses on providing authentic dining experiences to both expatriates and locals interested in specific cuisines.

Operational model: Requires sourcing authentic ingredients and skilled chefs familiar with the cuisine. The business plan should address menu authenticity, culinary training, and potential partnerships for ingredient import.

Financial projections: Depending on the positioning (casual vs. fine dining), financials would reflect the cost of unique ingredients and the expected dining experience level.

Here’s an example of an Italian restaurant business plan proposal:

7) Fast food restaurant business plan

Market focus: These plans emphasize speed, efficiency, and affordability. The target market typically includes busy professionals, families looking for convenient meal options, and younger demographics.

Operational model: The business plan must detail quick service operations, including streamlined kitchen layouts, supply chain logistics for fast-moving inventory, and technology for order taking (e.g., apps, and kiosks).

Financial projections: Focus on volume sales, low to moderate check averages, and strategies for high turnover rates.

How to design a restaurant business plan?

Designing a restaurant business plan is much like crafting a compelling game pitch deck, it's all about presenting your concept in a way that's as irresistible as the dining experience you're proposing.

8 restaurant business plan design tips:

1. Embrace scrollytelling

Use narrative scrolling to take your audience through the journey of your restaurant's concept, from the inspiration behind your dishes to the ambiance you plan to create.

This dynamic presentation style keeps readers engaged, turning your business plan into an immersive experience.

Here's an example of scroll-based design:

2. Incorporate interactivity and multimedia

Go beyond static pages by embedding interactive elements like sample menu walkthroughs, virtual tours of the restaurant layout, or clips from cooking demos.

These elements not only highlight your restaurant's unique offerings but also keep potential investors or partners engaged throughout your presentation.

And here's what a static presentation looks like compared to an interactive one:

Static PowerPoint

Interactive Storydoc

3. Use data visualization

Present market research, target demographics, and financial projections through clear, compelling visuals.

Transform complex data into easy-to-understand graphs, charts, and infographics, making your business strategy both visually appealing and straightforward to grasp.

Here's an example of a presentation with dataviz elements:

4. Personalize your deck

Leverage software that allows for customization, such as incorporating the viewer's name or tailoring content to specific investor interests.

A personalized approach demonstrates meticulous attention to detail and can forge a stronger connection with your audience.

5. Use cohesive branding

Ensure your business plan reflects your restaurant's identity through consistent use of colors, fonts, and imagery that align with your branding.

This not only enhances the visual appeal of your plan but also immerses your audience in the atmosphere you aim to create.

6. Ensure mobile-responsive

Given the variety of devices stakeholders might use to view your plan, ensuring a mobile-responsive design is essential.

This ensures that your business plan is accessible and engaging, whether it's being viewed on a smartphone or a desktop computer.

7. Highlight key information

Design your business plan to draw attention to critical information.

Techniques such as strategic content placement and highlighting can guide the reader's focus, ensuring that essential points stand out without overwhelming the viewer with too much information at once.

8. Segment content in tabs

Organize your business plan into sections or tabs that cater to different aspects of your restaurant concept and business strategy.

This not only makes your plan more navigable but also allows readers to easily find the information most relevant to their interests or concerns.

Here's an example of a tabs slide:

Restaurant business plan templates

Kicking off your restaurant business plan is a daunting task, especially when you aim to capture the essence of your dining concept in a document.

Interactive restaurant business plan templates are designed to simplify this process. They provide a structured framework that incorporates interactive and multimedia elements, essential for presenting your restaurant in a vibrant and dynamic manner.

These templates not only save you precious time but also guarantee that your business plan conveys a polished and compelling story.

Snag one today!

I am a Marketing Specialist at Storydoc, I research, analyze and write on our core topics of business presentations, sales, and fundraising. I love talking to clients about their successes and failures so I can get a rounded understanding of their world.

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Restaurant Business Plan Template

Written by Dave Lavinsky

If you want to start a restaurant or expand your current one, you need a business plan.

Over the past 20+ years, we have helped over 5,000 entrepreneurs and business owners create business plans to start and grow their restaurants. On this page, we will first give you some background information with regards to the importance of business planning. We will then go through a restaurant business plan step-by-step so you can create your restaurant’s business plan today.

Download our Ultimate Restaurant Business Plan Template here >

What Is a Restaurant Business Plan?

A restaurant business plan provides a snapshot of your restaurant business as it stands today, and lays out your projected growth plan for the next five years. It explains your business goals and your strategy for reaching them. It also includes market research, information about your target market, and a sample menu to support your winning restaurant business plan.

Why You Need a Business Plan for a Restaurant

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

Sources of Funding for Restaurants

With regards to funding, the main sources of funding for a restaurant are bank loans and angel investors. With regards to bank loans, banks will want to review your restaurant business plan and gain confidence that you will be able to repay your loan and interest.

To acquire this confidence, the loan officer will not only want to confirm that your financials are reasonable. But they will want to see a professional restaurant business plan. Such a plan will give them the confidence that you can successfully and professionally operate a business.

The second most common form of funding for a restaurant is angel investors. Angel investors are wealthy individuals who will write you a check. They will either take equity in return for their funding or, like a bank, they will give you a loan. Private equity groups are also a good source of funding for restaurant chains looking to expand further.

Finish Your Business Plan Today!

How to write a restaurant business plan.

Use the following restaurant business plan template which includes the 10 key elements for how to write a restaurant business plan that will help you start, grow, and/or secure funding for your business.

Executive Summary

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

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

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

Company Overview

In your company analysis, you will provide a brief description of the type of restaurant you are operating.

For example, are you writing a small restaurant business plan or a business plan for a restaurant franchise. Further, you might operate one of the following types:

• Fine Dining : characterized by the fancy decor, a dress code, and high prices
• Casual Dining : offers waiter/waitress service in a nice (but not overly fancy) atmosphere with moderate prices
• Fast Casual : characterized by quality food (close to the quality of casual dining) but no waiter/waitress service in an accessible atmosphere
• Fast Food : quick service style provided at the counter or via a drive-through. Lowest quality food and lowest prices
• Steak Restaurant : focuses on steak entrees and is usually a higher priced and fancier restaurant
• Buffet Restaurant : may or may not offer waiter/waitress service. Patrons serve themselves from buffet food selection
• Ethnic Restaurant : focuses on a specific ethnic cuisine such as Indian food, Mexican food, or Moroccan cuisine.

Within these types of restaurants, there are also ethnic food specialties such as American, Italian, Japanese, Chinese, Indian, etc.

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

Include answers to questions such as:

• When and why did you start the business?
• Your mission statement and how it connects to your restaurant’s brand.
• What milestones have you achieved to date? Milestones could include sales goals you’ve reached, new restaurant openings, etc.
• Your legal business structure. Are you incorporated as an S-Corp? An LLC? A sole proprietorship? Explain your legal structure here.

Industry Analysis

In your industry analysis, also called a Market Analysis, you need to provide a market overview and an overview of the industry.

While this may seem unnecessary, it serves multiple purposes.

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

Secondly, research can improve your strategy particularly if your research identifies market trends. For example, if there was a trend towards speedy restaurant services, it would be helpful to ensure your business plan calls for take-out or other quick-service options.

The third reason for market research is to prove to readers that you are an expert in your industry. By conducting the research and presenting it in your business plan, you achieve just that.

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

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

Customer Analysis

The customer analysis section of your restaurant business plan must detail the customer base or target market you serve and/or expect to serve.

The following are examples of customer segments: business executives, college students, sports enthusiasts, soccer moms, techies, teens, baby boomers, etc.

As you can imagine, the customer segment(s) you choose will have a great impact on the type of restaurant you operate. Clearly, baby boomers would want a different atmosphere, pricing and sample menu options, and would respond to different marketing promotions than teens.

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

Psychographic profiles explain the wants and needs of your target customers. This should also include how your customers choose where they should eat, their dining habits, and how much they are willing to spend on a meal.

The answers to the following questions should be included in your customer analysis:

• Who is your target market?
• What are their needs and wants?
• How do they make dining decisions?
• What motivates them to choose one restaurant over another?

The more you can understand and define these needs, the better you will do in attracting and building customer loyalty.

Finish Your Restaurant Business Plan in 1 Day!

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

With Growthink’s Ultimate Restaurant Business Plan Template you can finish your plan in just 8 hours or less!

Competitive Analysis

This competitive research should help you identify the direct and indirect competitors that your business faces and then focus on the latter.

Direct competitors are other restaurants.

Indirect competitors are other options that customers have to purchase from you that aren’t directly competing. This includes restaurants, supermarkets, and customers preparing dishes for themselves at home. You need to mention such competition to show you understand that not everyone frequents a restaurant each day.

With regards to direct competition, you want to detail the other restaurants with which you compete. Your greatest competitors will be restaurants located very close to your specific location, who are of the same type (e.g., fine dining, casual dining, etc.) and who offer the same cuisine (Japanese, Italian, etc.).

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

• What types of repeat customers do they serve?
• What menu items do they offer?
• What is their pricing (premium, low, etc.)?
• What are they good at?
• What are their weaknesses?

With regards to the last two questions, think about your answers from the existing customers’ perspective. And don’t hesitate to find out this information from customers by reviewing your competitors’ Yelp listings and other review pages.

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

• Will you provide superior food items?
• Will you provide menu items that your competitors don’t offer?
• Will you make it easier or faster for customers to acquire your meals?
• Will you provide better customer service?
• Will you offer better pricing?

Think about your unique selling points that will help you outperform your competition and document them in this section of your business plan.

    Finish Your Business Plan Today!

Marketing plan.

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

Product : in the product section you should reiterate the type of restaurant that you documented in your Company Analysis. Then, detail the specific menu items you offer/will offer.

Price : Document the prices. Essentially in the product and price sub-sections of your marketing plan, you are presenting the menu items you offer and their prices.

Place : Place refers to the location of your restaurant. Perform a location analysis and mention how the location will impact your success. For example, is your restaurant located next to a heavily populated office building, or gym? Discuss how your location might provide a steady stream of customers. Also, if you operate or plan to operate food trucks, detail the locations where the trucks will operate.

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

• Making your restaurant’s front store extra appealing to attract passing customers
• Search engine marketing and optimization
• Social media posting/advertising
• Advertising in local papers and magazines
• Reaching out to local bloggers and websites
• Local radio advertising
• Banner ads at local venues

Operations Plan

While the earlier sections of your restaurant business plan explained your goals, your operational plan describes how you will meet them.

This section of your restaurant business plan should have two key elements as follows:

• Everyday short-term processes include all of the tasks involved in running your restaurant such as serving customers, procuring supplies, keeping the restaurant clean, etc.
• Long-term goals are the milestones you hope to achieve. These could include the dates when you expect to serve your 1,000th customer, or when you hope to reach $X in sales. It could also be when you expect to hire your Xth employee or launch a new location.

Management Team

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

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

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

Financial Plan

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

Pro-Forma Profit & Loss Statement / Income Statement

An income statement is more commonly called a Profit and Loss statement or P&L. It shows how much revenue you expect to earn or have earned, and then subtracts your costs to show your actual or projected profit.

In developing your income statement, you need to devise assumptions. For example, will you serve 100 customers per day or 200? And will sales grow by 2% or 10% per year? As you can imagine, your choice of assumptions will greatly impact the financial forecasts for your business. As much as possible, conduct research to try to root your assumptions in reality.

Pro-Forma Balance Sheets

While balance sheets include much information, to simplify them to the key items you need to know about, balance sheets show your assets and liabilities.

For instance, if you spend $250,000 on building out your restaurant, that will not give you immediate profits. Rather it is an asset that will hopefully help you generate profits for years to come. Likewise, if a bank writes you a check for $100.000, you don’t need to pay it back immediately. Rather, that is a liability you will pay back over time.

Pro-Forma Cash Flow Statement

Your cash flow statement will help determine how much money you need to start or grow your business and make sure you never run out of money. What most entrepreneurs and business owners don’t realize is that you can turn a profit but run out of money and go bankrupt.

For example, let’s say a company approached you with a massive $100,000 catering contract, that would cost you $50,000 to fulfill. Well, in most cases, you would have to pay that $50,000 now for ingredients, supplies, equipment rentals, employee salaries, etc. But let’s say the company didn’t pay you for 180 days. During that 180-day period, you could run out of money.

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

• Location build-out including design fees, construction, etc.
• Cost of equipment like stoves, refrigerators, blenders
• Cost of ingredients and maintaining an adequate amount of supplies
• Payroll or salaries paid to staff
• Business insurance
• Taxes and permits
• Legal expenses

Attach your full financial projections, detailed cost analysis and/or break-even analysis in the appendix of your business plan along with any supporting documents that make your plan more compelling. For example, you might include your store design blueprint, location lease, or initial menu design.

Taking the time to write your own restaurant business plan for your business is a worthwhile endeavor. It will help you communicate your ideas and provide potential investors with the information they need to make an informed decision about investing in your restaurant.

A well-crafted business plan will also give you a road map for growing your business and achieving your long-term goals. So, while it may take some time to put together, it will be well worth the effort in the end.

If you follow the restaurant business plan template above, by the time you are done, you will truly be an expert. You will really understand the restaurant business, your competition, and your existing customers. You will have developed a marketing plan and will really understand what it takes to launch and grow a successful restaurant concept.

Want more tips? Check out our related articles:

• How to Start a Restaurant
• Restaurant Startup Costs: How Much Does It Cost To Start a Restaurant?
• How To Write a Restaurant Marketing Plan + Template & Examples
• How To Get Funding To Start and/or Grow Your Restaurant

Restaurant Business Plan Template FAQs

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

Growthink’s Ultimate Restaurant Business Plan Template allows you to quickly and easily complete your restaurant business plan.

Where Can I Download a Free Restaurant Business Plan PDF?

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

Where Can I Find a Small Restaurant Business Plan PDF?

Our small restaurant business plan PDF is a free resource to to help you get started on your own small restaurant business plan.

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

OR, Let Us Develop Your Plan For You

Since 1999, Growthink has developed business plans for thousands of companies who have gone on to achieve tremendous success.   Click here to see how Growthink’s business plan professional services can help you create a winning business.

Other Helpful Business Plan Articles & Templates

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Your plan should include a clear path to your goals and enough information to interest investors.

Ready to start your business? Plans start at $0 + filing fees.

by   Brette Sember, J.D.

Brette is a former attorney and has been a writer and editor for more than 25 years. She is the author of more than 4...

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Updated on: April 18, 2023 · 5 min read

How to get started with a business plan

What to include in your restaurant business plan, create a restaurant business plan with the sizzle and the steak.

You're excited about your new restaurant, its menu, and potential customers. The first step to achieving the success you envision is creating a restaurant business plan.

A business plan forces you to think through all aspects of your business and solve potential problems. It allows you to define your operation and remain intentional in your actions. And it provides a convincing argument to potential investors that your restaurant is a viable, profitable concept. 

If you’re wondering how much it costs to open a restaurant , it’s typically at least $100,000—and can even go into the millions. That’s why creating a stellar business plan is critical to help you estimate and acquire the funds you need to get cooking.

It can be helpful to look at sample restaurant business plans or restaurant business plan templates online. Be sure to compare your concept to others in your area. Take notes and jot down ideas for things you want to include at your restaurant. As you create the plan, you will be able to work out the details for every aspect of the business.

A restaurant plan does not need to be a certain length, but it should include as much detail as needed to explain your concept and plans fully. In general, the more detail you can include, the better, both because more details make you better prepared to hit the ground running and because it gives potential investors a lot of information to consider.

Your business plan should include the following sections, arranged in the order that best highlights the key aspects of your restaurant.

• Cover: The cover should look professional. Include the restaurant's name, logo, date, and your name and contact information.
• Concept: This section presents the general concept of your restaurant. It should convey excitement about its innovative or interesting features. Describe the type of food that will be on the menu, service approach, basic décor style, and inspiration. This is the first thing an investor will read about your restaurant, so be sure it grabs their interest. Describing the concept here also helps you solidify your vision.
• Business type: Explain the legal framework behind the restaurant. Will you be incorporating? Forming an LLC? Acting as a partnership or sole proprietor? Explain your choice and detail who the owners are.
• Management: Describe the team you've put together and each person's experience and qualifications. Go into detail about the number of servers, cooks, and managers you will hire and how management is structured. If you plan to hire specialists such as sommeliers or pastry chefs, specify that. Discuss technology you will use, such as inventory management software, scheduling software, and point-of-sale technology. Discuss how you will retain and manage staff.
• Service style : Choosing the right service model is critical . It defines your hospitality style, which is a key factor in your restaurant's personality. Common options are table service, counter service, takeout, and bar service—though more and more restaurants are offering a blended approach such as with Toast’s New Steps of Service . Be sure to explain what the guest experience will be like. Include critical details on takeout and delivery workflows
• Sample menu : This is just a potential menu. You aren't committing to it in detail, though it should be a fair representation of your cuisine. Conduct initial menu engineering to help complete the menu. Call out any signature dishes. And be strategic in your menu prices —set them based on estimated costs and target profit margins plus local comps.
• Design: The restaurant's interior and exterior are key to customer experience and important to investors. Fully describe the setting and include photographs or sample drawings to convey the style. Include a diagram of a proposed floor plan as well. Discuss furniture, lighting, and art, as well as the kitchen design and types of equipment you will use.
• Location: Where your restaurant is located is incredibly important. Describe the type of neighborhood or area you are looking for. Explain what each is like so that investors can get a clear picture. The key here is to locate your restaurant in a convenient place for the types of diners you hope to attract. Also, discuss details of the property itself, such as square footage, parking, foot traffic, accessibility, bathrooms, bar, and kitchen spaces.
• Market: Determine your target diner—offer details about age, income, where they live, and the type of jobs they have. Describe why the restaurant you are creating is something they will be interested in. Then discuss the market for restaurants in your area. Are they thriving or struggling? Explain why and show how yours will succeed in this environment. List specific restaurants you will be competing with and how you will stand out in comparison. Address your strengths and weaknesses in the market so you can provide a realistic picture.
• Publicity: A fantastic restaurant won't succeed unless people know about it. Explain how you will market your restaurant so that people will learn about it. You might choose to hire a marketing firm or do the publicity yourself. Whatever your plans are, detail them and be sure to include social media, traditional media, advertising, your website, and other methods.
• Consultants: List any outside specialists you will hire, such as an attorney, accountant, designer, general contractor, and publicity firm. Name each company or person and briefly explain their past successes and what type of work they will be doing for your restaurant.
• Technology : Consider what the best restaurant POS is for your new restaurant. Make sure it’s one that can grow with you. You’ll also want to list additional software and whether or not they integrate with your POS, such as payroll, scheduling and team management, inventory management, invoice automation, reservations, website builders, email marketing, loyalty, and more — learn more about our partnership with Toast, the POS built for your restaurant , and see how their seamless platform offers everything you need to start and grow your operation.

Defining your restaurant plan should ultimately be an exciting process. You have the opportunity to combine your concept, location, service style, and food and drink into a profitable, sustainable business.

If you’re looking for help getting started, LegalZoom and Toast are ready. Check out the combined power of LegalZoom and Toast Point of Sale—a partnership built for the unique needs of your restaurant.

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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.

Download an expert-built 30+ slides Powerpoint business plan template

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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Steak Restaurant Business Plan and SWOT Analysis

Steak House Business Plan, Marketing Plan, How To Guide, and Funding Directory

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

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Product Specifications (please see images below):

Steakhouses are one of the most popular types of restaurants within the United States. More so than any other country, American citizens consume more beef per capita than any other place in the world. As such, these businesses have become very popular as both mid-end and high-end restaurants. Generally, the per ticket revenues for a steakhouse can easily reach $50 per person even if alcohol is not included in this overall tab. These businesses typically generate high gross margins with that range anywhere from 65% to 85% depending on the type of quality of cuisine sold. Usually, higher end steakhouses typically produce higher gross margins given that they age their beef and are able to charge a higher per ticket profit for each customer.

The startup costs associated with the new steakhouse are considered to be moderate and typically range anywhere from $250,000 to $1.5 million depending on whether or not real estate is being acquired in conjunction with the steakhouse operation. These businesses do tend to do okay during times of economic recession. However, higher end steakhouses typically do see a decline in the revenues during times of economic recession is more people will go to different lower-cost restaurants or forgo eating out altogether. However, these businesses do remain popular among corporations that are entertaining clients that are conducting business deals – and as such, by maintaining an expansive corporate clientele these businesses generally are able to survive even severe economic recessions.

Given the that this is a food and beverage business, most financial institutions are willing to extend a loan equal to 80% of the total capital needed in order to launch the operations of the business. The owner, restaurateur, or group of investors developing this business are usually required to put up about 20% of the needed capital which is usually allocated towards working capital as well as inventory acquisitions. Of course, a steakhouse business plan is going to be required. This business plan should include a three year profit and loss statement, cash flow analysis, balance sheet, breakeven analysis, and business ratios page that features industry information that is on par with that of the economy as a whole. As it relates to the steakhouse industry research, restaurants produce in excess of $715 billion of revenue and provide jobs for more than 15 million Americans. Gross payrolls in each of the last five years has exceeded $200 billion. The continued demand for restaurants is expected to remain strong as the economy moves forward. It can be estimated that restaurant revenues will increase by about 2% to 4% per year depending on the overall economic productivity. During times of economic recession, industry revenues pertaining to restaurants typically stay flat during these times.

Given that this is a business that will have a local and regional draw, the demographic analysis for the business plan needs to be expansive. Information in this section should include a discussion regarding population size, population density, median household income, median family income, number of large corporations within the market, percentage of people that maintain a large client base that needs to be entertained, and other relevant statistics to the local and regional market. Typically, the target market radius for a steakhouse is approximately 25 miles provided that they have developed a very strong brand name. Additional information regarding competitor should be included as well and this analysis should include a discussion regarding chain competitors. It should be noted that many people do prefer to eat and it independently owned and operated steakhouse as opposed to going to a large-scale chain. The discussion regarding all other restaurants within the market should be included as well especially as it relates to businesses that provide American-based cuisine.

A steakhouse marketing plan needs to be developed and it needs to be developed so that the brand can easily reach several thousand to several hundreds of thousands of people on a regular basis. Foremost, many new restaurants will seek to have articles placed in lifestyle magazines, food magazines, and related publications so that they can have individual reviewers provide a strong review for the new steakhouse. However, this does take time and some steakhouse owners will hire a publicist in order to properly have dislocation found by individuals within the market. Usually, a new review for a steakhouse in a lifestyle or food magazine typically takes about six months to acquire. Additionally, many steakhouses will engage in a very broad based marketing campaign including print advertisements, radio advertisements, commercials on cable television networks, and via online channels.

It is of special importance at the business maintain an expansive profile online via a proprietary website as well as social media platforms. As many people find specialized businesses and restaurants is through the Internet – it is imperative that the company’s website showcase the menu, steakhouse location, hours of operation, pricing information, biographies of key chefs, and other relevant information to the restaurant. There should be online related functionality that allows people to immediately place a reservation at the facility without having to call. This is becoming commonplace among many larger scale restaurants, and as such – it would be beneficial to the business to have this type of information available on the online platform.

The company’s website should all should be listed among major search engines including Yahoo, Bing, and most importantly Google. There are a number of ways that a web developer can ensure that the business appears in search results very quickly once the restaurant commences operations. It is also very important that the steakhouse maintain an expansive presence on social media platforms including FaceBook, Twitter, Instagram for pictures, TripAdvisor.com and Yelp.com. These online platforms will allow individuals to place reviews about the steakhouse once they have had a meal at the facility. Over time, these reviews will substantially boost the brand-name visibility of the restaurant while providing a significant amount of credibility.

New functionality has been frequently introduced to major social media platforms that allow individuals to request recommendations from their friends and colleagues. As such, these online recommendations can be distributed very quickly among the very large number of people. It is in the best interest of the steakhouse to have this type of online marketing apparatus which can be managed in-house or through third-party social media consultant. It should be noted that while a social media consultant is an expensive investment for any new business, the results can be phenomenal if the individual is able to properly position the marketing messages of the steakhouse through online channels that may go viral. Finally, social media platforms allow restaurants like steakhouses to immediately connect with a large fan base. Specialized deals, discounts on drinks, happy hours, and other events that are frequent at the steakhouse can be disseminated through online channels.

One of the other ways that many steakhouses well developed their business is by maintaining relationships with local event planners and wedding planners that will use the steakhouse facility for rehearsal dinners and corporate events. This can be one of the quickest ways for a new steakhouse to book large-scale parties that will produce substantial streams of revenue on an ongoing basis. The cost of developing these relationships is minimal given that it is mostly the owner reaching out to these companies in order to develop a referral relationship. Of course, the ability to host large-scale offense depends on the size of the steakhouse.

A steakhouse SWOT analysis should be produced as well. As it relates to strengths, steakhouses typically generate substantial gross margins from their sales of American focused cuisine. If the business has a liquor license than the gross profits and net profits of the business can be substantially boosted over a over the life of the business. These businesses are moderately immune to negative changes in the economy once established and once they have an existing base of corporations that will frequently entertain clients and business partners at these locations. The operating costs are considered high, but the gross margins to ameliorate these risks.

For weaknesses, the operating costs are high and as such the entrepreneur is going to need to keep a very close eye on inventory acquisitions, payroll expenses, and related expenses to the operations of the steakhouse facility. Additionally, there usually another handful of companies that offer the same type of steak and American cuisine of that of this type of business.

Relating to opportunities, one of the ways that steakhouses can rapidly expand the revenues is through offering catering services to the general public. In some cases, these businesses can provide commercial kitchen services so that large-scale caterers, event planners, and venues can place large orders for the delivery of prepared meals. This can be one of the amazing ways to increase the business during its first five years of operation. Also, many steakhouses that have become very popular will seek to develop a second location usually after the third year of profitable operation.

For threats, steakhouses have been around for several hundreds of years and people will continue to go to restaurants – there are very few ongoing risks and threats as it relates to a steakhouse. Of course, the owner needs to keep a very close eye on the economy as well as underlying inventory input costs, namely beef, in order to ensure that pricing is accurate that will allow for the business to remain profitable. Additionally, safe food handling techniques are always a threat for any business given that if someone becomes ill this can create a liability for restaurant. However, by implementing a number of procedures and protocols as it relates to the safe handling of food these risks are brought down to a minimal level.

A steakhouse can be a fun and exciting type of restaurant to own and operate. These are very popular among American citizens and will continue to be so over the next 10 to 20 years. The only real risk in running these operations outside of competition from other local restaurants is a major economic recession that would change the way that a steakhouse conducts business as it relates to their pricing.

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Sweetgreen Is Introducing Steak. What About Its Climate Goals?

The fast-casual chain aims to be climate neutral by 2027, but beef is a big contributor to climate change.

By Christina Morales

Nearly two decades after the fast-casual salad chain Sweetgreen was founded, the company announced on Tuesday that it would introduce beef to its menu.

According to Nicolas Jammet, a founder of Sweetgreen, the addition of a caramelized garlic steak option comes at a time when many Americans are trying to increase their protein intake and also as Sweetgreen is looking to attract more customers for dinner.

The decision, however, leaves many questions about how the company, which has more than 225 locations, may accomplish its goal of carbon neutrality by 2027 when beef production is a significant factor in climate change . As the company’s website states, “Not only do we have a duty on a human level to do our part, but the business case for a great product that also protects the planet is clear.”

Mr. Jammet said the company waited to introduce steak in part because it was challenging to prepare among other items in the restaurants, but also because Sweetgreen wanted to be intentional about how it sourced the beef.

“We could’ve had steak earlier, but we launched without it and our business did really well,” Mr. Jammet said.

He added: “As more people are eating more meat, we see that as an opportunity to go and really be a change agent and catalyst in the supply chain.”

A company spokeswoman said the beef is pasture raised mostly on farms in Australia and New Zealand that are “rooted in regenerative farming principles and were chosen for their high standards on animal welfare and gentle impact on the land.”

Part of the company’s strategy to reach carbon neutrality is purchasing carbon offsets , the effectiveness of which are often difficult to assess.

And though there is no official certification for regenerative agriculture , it generally uses techniques that maintain healthy soil and sequester carbon in plant roots and tissues. Carbon is then stored in the soil, which limits it from re-entering the atmosphere as carbon dioxide or methane, two contributors to global warming.

But experts disagree on just how far this methodology goes toward creating sustainable beef.

Beef makes up about 3 percent of calories in American diets, but it accounts for about half of the country’s agricultural land use and creates a significant amount of our greenhouse emissions, said Tim Searchinger , a senior research scholar at Princeton University and a fellow at the World Resources Institute . As cows digest grass, they also burp copious amounts of methane, a greenhouse gas.

“The bottom line is: Beef is very, very inefficient,” Mr. Searchinger said. “And it’s not just me talking about this. This is not a good move from Sweetgreen.”

He added, “A pound of beef from the best grazing land on the planet is still much worse than a pound of chicken, let alone a pound of lentils.”

Though some ranches around the country have been practicing regenerative practices for decades and seen benefits.

“A lot of criticisms are based on studies that are relatively short-term,” said Hugh Aljoe, the director of ranches, outreach and partnerships at the Noble Research Institute , a nonprofit agricultural research organization. “Our ecosystem did not evolve in short, three- to five-year studies. Carbon fluxes in our environment.”

“We’ve got to realize that we’re only part of this earth for a short period of time,” Mr. Aljoe added. “It took eons to build the natural ecology that occurs within North America, and it’s up to us to try to better understand how we can take our management and apply our practices so that we can have a more long-term, resilient — financially and ecologically — sustainable environment for generations to come.”

Follow New York Times Cooking on Instagram , Facebook , YouTube , TikTok and Pinterest . Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .

Christina Morales is a reporter covering food for The Times. More about Christina Morales

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Sweetgreen promised to go carbon neutral. Now it’s serving steak.

The salad chain known for its commitment to the environment is now in the beef business.

Sweetgreen, the fast-casual chain known for healthful salads and bowls, on Tuesday introduced steak to its menu for the first time.

Customers can now order caramelized, garlic-flavored steak in several new dishes and as an addition to the lineup of existing entrees. Beef — whose production is notoriously climate-damaging — seemed to be an unlikely addition to what the company touts as its “plant-forward, Earth friendly” food.

Sweetgreen co-founder and chief concept officer Nicolas Jammet said that the company is looking to expand its appeal from lunch into dinnertime and that it had taken the step carefully. The company sought out “trusted suppliers” for the beef, according to a news release, which is grass-fed and pasture-raised.

“By supporting farming practices that are gentle on both the animal and the land, Sweetgreen remains steadfast in its ethos while connecting more people to high-quality, nutrient-dense food,” it said.

The company, which started out with a small location in Georgetown and has grown over nearly 20 years to 225 locations, had tested the new protein in the Boston area. The chain was previously an outlier; competitors such as Panera, Chipotle and Shake Shack all serve beef.

On social media, the move was applauded by many fans. Some, though, found it surprising. “Explain how this contributes to your Carbon Neutrality goals?” one commenter asked on Instagram . “For a company that touts sustainability, steak seems like a misstep,” another wrote .

View this post on Instagram A post shared by sweetgreen (@sweetgreen)

Sweetgreen has publicly committed to becoming carbon-neutral — meaning carbon dioxide released into the atmosphere resulting from a company’s activities is balanced by an equivalent amount being removed — by 2027. Beef is considered an environmental enemy No. 1: Its carbon footprint is more than 10 times that of chicken and 200 times that of potatoes.

Some companies have launched efforts to make cattle farming less harmful to the environment, promoting farming methods that create fewer emissions and changing livestock diets. Still, experts say there is only so much you can do. “There is no such thing as a climate-friendly hamburger,” Scott Faber, who heads government affairs at the watchdog Environmental Working Group, told The Washington Post this year.

Sweetgreen has long made environmental sustainability one of its core principles. “We believe that climate change is the defining challenge of our generation, posing a real and systemic threat to the health of people and the planet,” it said in announcing the 2027 carbon neutrality goal. “As restaurant leaders in an industry that drives 25% of global greenhouse gas emissions, it is our responsibility to use our platform and resources to confront this crisis head on.

Some companies, including Amazon and BP, have scaled back bold climate goals.

Sweetgreen has taken other steps, including introducing a limited-time item that incorporates farmed kelp — which has won praise for helping to capture carbon in seawater and for helping diversify the portfolios of lobstermen who have been hit by declining harvests.

FinanceBuzz

Outback Steakhouse Is Closing Stores in These 8 States in 2024

Posted: March 25, 2024 | Last updated: March 26, 2024

Many fast-food chains have closed restaurants recently, but sit-down dining has also suffered. Even old favorites such as Outback Steakhouse have announced that they are closing some locations.

Outback shuttered many restaurants in several states in 2024 due to declining sales and traffic. If the location near you has closed, you can  build up your savings by eating out less. But that likely does not make you feel much better about losing a favorite haunt.

Let’s explore why Bloomin’ Brands — Outback’s parent company — decided to close several steakhouses, which ones were closed, and what customers can expect going forward.

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Why are Outback Steakhouse restaurants closing?

Company representatives have cited a number of factors behind the closures, including decreased customer traffic and sales.

Bloomin’ Brands saw a 0.2% decline in same-store sales in the fourth quarter of last year. Net profit was $43.3 million in the last quarter of 2023, down from $58 million in the last quarter of 2022.

The company announced on its most recent earnings call that driving same-store sales higher at Outback will be a top priority in the future.

In total, 41 restaurants were closed. In addition to Outback, this includes other Bloomin’ Brand restaurants, such as Carrabba’s Italian Grill and Bonefish Grill.

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Where are Outback Steakhouse restaurants closing?

The company has not released a full list of closures. However, from local news reports, we know that stores have closed in Pennsylvania, Illinois, Florida, Michigan, Ohio, and Iowa.

In addition, every Outback Steakhouse in Hawaii and New Hampshire has shut down. Outback Steakhouse currently has 673 locations across the U.S.

When are Outback Steakhouse restaurants closing?

As of Feb. 23, all 41 restaurant closures owned by Bloomin’ Brands were completed. No other 2024 closings have been announced at this time.

The restaurants that have closed were underperforming locations, according to Bloomin’ Brands.

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How many Outback Steakhouse restaurants are opening?

While Bloomin’ Brands has closed 41 locations, the news isn’t all grim: In fact, the company is opening enough new restaurant locations to offset the loss.

During the most recent earnings call, David Deno, CEO of Bloomin’ Brands, announced that the company plans to open 40 to 45 new restaurants across the system in 2024.

It’s unclear how many of these will be Outback Steakhouses and how many will be other restaurants that Bloomin’ Brands owns. But it is still encouraging news for customers.

Which other Bloomin' Brands restaurants are closing?

As mentioned previously, Outback's parent company also owns other restaurant chains, including Carrabba's Italian Grill, Bonefish Grill, and Fleming's Prime Steakhouse & Wine Bar.

While we don't have a breakdown of exactly how many locations each brand is closing down, local reports note that Bonefish Grill locations in New Jersey and Virginia have closed, along with at least three Carrabba's restaurants in New York state.

Can you get a refund on your Outback Steakhouse gift card?

If your nearest Outback Steakhouse has closed its doors and you have an Outback gift card, you may be able to get a refund on the balance.

Email the company gift card department at [email protected] with your name, address, and photos of the front and back of the card. While it’s in your interest to act quickly to get a refund, the company hasn’t published a time limit for issuing one.

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More about Outback Steakhouse

Despite its inspiration from the “land down under,” Outback Steakhouse got its start in Tampa, Florida, in 1988.

The restaurant is famous for its steaks (of course), ribs, chicken, seafood, pasta, and the iconic Bloomin’ Onion — a 1-pound onion partially sliced into 200 petals, battered, and deep-fried into a flowering, mouth-watering appetizer.

One could argue that this starter dish is more famous than the steaks, as one-quarter of appetizers ordered at Outback are Bloomin’ Onions.

Bottom line

While the fact that several beloved Outback Steakhouse restaurants are closing is hardly good news, the company’s plan to open more new restaurants is encouraging.

And if your Outback is closing and no new restaurant is expected to open in your area, cheer up: Use the money you save from not eating out to crush your debt in 2024.

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Really great restaurant food was terrific service exceptional. Lots of variety. Sushi was sensational

Lovely restaurant with a very wide selection of dishes from mainly South East Asia but steak, pizza and chips as well as a wide selection of western desserts are available too for those who desire them... Beautifully cooked and beaitifuly presented. All staff I encountered... are very nice but some are better trained than others... Nevertheless, it is a good restaurant and is worth a visit or two ( or several!). More

YAKITORIYA, Elektrostal - Noginskoye Hwy. 36B - Restaurant Reviews, Phone Number & Photos - Tripadvisor

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RESTAURANT GLOBUS, Elektrostal - Restaurant Reviews & Photos - Tripadvisor

One of Sarasota and Bradenton's top restaurant openings of 2024 is this week

The grand opening dinner is already sold out for one of sarasota and bradenton's most exciting restaurant openings of 2024..

One of the res taurant openings in Sarasota and Bra denton that I'm most excited about for 2024 is happening this week. Technically, it's a reboot. After nearly a four-year absence, it stands out as one of the most significant restaurant comebacks in recent memory, easily rivaling any highly anticipated brand-new eatery opening.

Gifted chef and owner Rich Knowles' enRich Bistro delighted a loyal following of discerning diners with its "elevated American entrees and small plates" for about six years before closing in July 2020 due to the COVID-19 pandemic and strained lease negotiations . Now, the restaurant will once again welcome guests at a new, larger, and more alluring location in West Bradenton, surpassing its previous spot nearby.

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Chef Rich Knowles' enRich Bistro opening this week in West Bradenton

The new enRich Bistro is at 5239 Manatee Ave. W., in the same Fairway Center shopping plaza as the impressive pizzeria Agrigento . The restaurant previously operated just down the road on Manatee Avenue West. 

EnRich boasts 140 indoor seats, up 40 percent from the previous location. There's seating for about 30 more guests in the partially covered patio area on the west end of the building. In addition, enRich offers a private event space that seats about 15 people and a larger banquet room that seats 45.

Guests will also note that the chic new bar seats 20, which is twice the size of enRich's previous bar, which was among the trendiest drinking destinations in Manatee County. Like before, enRich will specialize in craft cocktails.

The food menu at enRich will include past favorites such as the tuna poke with wonton chips and wasabi kale slaw, calamari salad with wasabi vinaigrette, and the bestselling buttermilk-fried chicken breast with honey truffle butter. Knowles, who has remained busy in recent years with his  Innovative Dining  catering company, as well as being co-owner of the  Bradentrucky Grub Truck , will also debut new dishes such as a black garlic-crusted skirt steak, which is one of several steaks on the menu including a ribeye, chateaubriand and filet.

"I’m just overwhelmed with joy to finally be returning to this part of town and reopen my original baby,” Knowles said by phone.

EnRich Bistro in Bradenton to offer full-liquor bar, with late-night menu on Fridays and Saturdays

Knowles is hosting private events at enRich this week ahead of a sold-out grand opening dinner on Friday (May 10). The restaurant will then close on Saturday ahead of its Mother’s Day Brunch on Sunday (May 12). Beginning Monday (May 13) and continuing through May 28, the plan is for enRich to serve dinner 5-11 p.m. Monday through Thursday and then stay open until 1 a.m. Friday and Saturday with a late-night bar menu. Starting May 29, enRich also plans to start serving lunch at 11 a.m. The restaurant will be closed on Sundays, following the Mother's Day Brunch.

In addition to Knowles, the leadership team at enRich includes Tammy Troxler, general manager, and Larry Lane, executive chef. Knowles worked with Lane at his Innovative Dining catering company and credits Lane with new menu items such as the Maple Leaf Farms Duck Duo featuring a cast-iron seared half breast and whole confit leg.

"Larry is a Florida native but honed his skills in California," Knowles said. "He brings a lot of skills and experience."

EnRich Bistro is at 5239 Manatee Ave. W., Bradenton. For more information, call 941-289-1299 or visit facebook.com/enrichbistro .

Wade Tatangelo  is Ticket Editor for the Sarasota Herald-Tribune, and Florida Regional Dining and Entertainment Editor for the USA TODAY Network. Follow him on  Twitter ,  Facebook  and  Instagram . He can be reached by email at [email protected]. Support local journalism by  subscribing .

More From Forbes

What we can learn from red lobster's closures and looming bankruptcy.

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A Red Lobster restaurant in Times Square in New York is seen on Saturday, December 8, 2012. ... [+] Beyonce's mention of the casual dining restaurant chain Red Lobster in her new single Formation is reported to have created a 33% surge in sales at the chain on SuperBowl Sunday. The song was released Saturday. (�� Richard B. Levine) (Photo by Richard Levine/Corbis via Getty Images)

Red Lobster’s closure of dozens of restaurants is attracting a lot of attention, and you can bet that people are looking for lessons. The nation’s biggest seafood chain is now in the middle of the biggest restaurant equipment auction to date. A website indicates auctions at nearly 50 closing restaurants, but the number listed on Red Lobster's site includes dozens more. It's a case of Red Lobster facing red ink, which leads to a long list of closures and talk of bankruptcy. But what was the "Red Lobster" trap? What led the nation's biggest seafood chain to find itself so deep in the red that it would shut down dozens of locations? It couldn’t just be high rent and shrinking sales, could it? It wasn’t.

As is sometimes the case, the reasons for this failure include a big success and a big miscalculation. Restaurants facing declining traffic amid and after the pandemic tried all sorts of solutions. Some raised prices, boosted delivery, cut portions, or rolled out discounts. Red Lobster took a popular all-you-can-eat shrimp promotion used to boost Monday traffic and rolled it out every day. It was a hit. And that hurt. And here we are.

While Red Lobster was buying traffic (which rose 4 percent) with its Ultimate Endless Shrimp special, the chain found more customers ordered this dish than expected. They were not only getting new customers but cannibalizing sales as existing customers gobbled up the discount. A company already losing money now found itself swimming in a sea of red ink amid millions lost and shrinking margins.

“We knew the price was cheap, but the idea was to bring more traffic in the restaurants,” Thai Union CFO VictoryShares US 500 Enhanced Volatility Wtd ETF Ludovic Regis Henri Garnier told investors in a call last year. “So we wanted to boost our traffic, and it didn't work.”

Sometimes, it's easy to be a Monday morning quarterback. That's certainly the case here as the deal expanded across the week. Looking back on Red Lobster's mistakes, some of which may have been foreseen, reminds us that we can always learn from adversity.

When Does Bridgerton Season 3 Part 2 Come Out On Netflix See The Release Schedule

A storm of 3,000 ukrainian bomblets blew up four russian jets at their base in crimea, samsung galaxy s24 series users really want to turn off one of its best features, all-you-can-eat economics.

Red Lobster's experience with its daily all-you-can-eat shrimp promotion serves as a warning about ... [+] the risks of discounts damaging profit margins despite initially driving customer interest.

Food and beverage companies often offer many types of promotional allowances for customers, from BOGOs to discounted prices or coupons (are they still around?). These allowances can sometimes range from 20% to 30% of the selling price and can kill margins, which is why we tell customers to track their dilution from gross selling prices. The top line matters to your business. The bottom line "is" your business.

Red Lobster offered customers all-you-can-eat shrimp not once but twice (expanding it to every day) and took a beating each time. Carefully controlling and strategizing when and how to use promotions is critical for F & B companies. “We want to keep it on the menu,” Garnier said earlier of the promotion that effectively generated interest. “And of course we need to be much more careful regarding what are the entry points and what is the price point we are offering for this promotion.”

After facing problems with its all-you-can-eat shrimp extravaganza, Red Lobster boosted the price from $20 to $25 but still depended on the item, which came with a side and the company’s signature warm Cheddar Bay Biscuits. It's an important lesson for companies, investors, and even consumers to understand: Growing revenue can make you feel good, but growing income, in the long run, is what makes you healthy. While there's a lot to learn from Red Lobster, more and more restaurants are focusing on margins. This is a cautionary tale. Shrimp didn't kill Red Lobster's margins, but that discount, amid many other things, was a factor as margins came under pressure.

The Red Ink At Red Lobster

Red Lobster, confronted with various challenges, including market competition and cost pressures, ... [+] considered a strategy shift and potential exit by Thai Union. Despite the difficulties, the global seafood market shows signs of growth, underscoring the importance of strategic management in the sector.

Like so many restaurants, Red Lobster also faces margin pressure from many other sources, so the discount alone didn't do all the damage. Margins matter more and more as costs rise, leading companies to raise prices in what sometimes can be called “greedflation." In 2023, Thai Union and Red Lobster said they sought to "identify areas for operational and financial improvement." But by January of 2024, they were not trying to turn Red Lobster around so much as exit, following numerous executive replacements. “After detailed analysis, we have determined that Red Lobster’s ongoing financial requirements no longer align with our capital allocation priorities and therefore are pursuing an exit of our minority investment,” the company said back in January.

In January, Thai Union Group CEO Thiraphong Chansiri gave his view on problems leading to Red Lobster's red ink when he said that Thai Union planned to seek to exit its minority investment in Red Lobster. He cited macro-economic forces that undoubtedly didn't help. Chansiri pointed to the COVID-19 pandemic, higher interest rates, and rising material and labor costs, resulting in "prolonged negative financial contributions to Thai Union and its shareholders."

However, Red Lobster also faced other hostile forces, such as a growing appetite for plant-based foods, meaning that seafood was not only vying with beef and steak. Plant-based beef substitutes and an ever-increasing plant sector all brought more competition, leading to what one might call the "Red Lobster" trap of buying sales at a higher price than they could afford. This doesn't mean that seafood, in general, is suffering a huge upheaval. Amid a greater focus on health, the seafood industry is not necessarily hurting but growing. Lobsters, themselves bottom feeders, are a luxurious, much-loved item on the menu. Seafood, overall, is going strong as a financially healthy sector that is healthy for consumers, even if this restaurant came under fire.

Founded nearly 50 years ago, Thai Union is a global seafood giant with about $4.4 billion in annual sales and 44,000 employees. Its brands include Chicken of the Sea, John West, Petit Navire, Parmentier, Mareblu, King Oscar, Hawesta, Rügen Fisch, and many others around the globe. According to Zion Market Research, the global lobster market in 2022 was valued at about $5.7 billion and was likely to reach $10.3 billion by the end of 2030, with a compound annual growth rate of about 5.1%. “Demand on a global scale Is growing,” according to an analyst at Zion, who also cited “an increasing desire to engage in premium dining experiences.”

Diversifying The Menu

Even as Red Lobster grapples with closures and auctions, the case underscores the broader industry ... [+] challenges such as rising costs and the need for adaptability to consumer trends.

While seafood, in some ways, is going strong, diversifying, in general, is a good strategy. Don’t just put all your eggs in one basket or your fish in one bucket. Even better, make sure that in addition to eggs or fish, you've got other products. As part of its Corporate Strategy 2030 plan, Thai Union said it will focus on its core business, centered around Ambient Seafood, Frozen, and PetCare. Restaurants did not make that list. The idea of a seafood supplier running a seafood restaurant sounds great. But you also have to understand the restaurant business. While you could say running a seafood restaurant is a perfect fit for a seafood company, it’s also a different industry with very different fixed overhead including rent.

So after a promotion that produced growth in everything except profits and margins, here we are as Red Lobster announces the closures of many dozens of locations in what TagEx, the auction company managing the auctions for at least nearly 50 locations, called “the largest restaurant equipment auction ever.” For a company that believes in going big, this wasn’t the kind of “big” announcement you’d want to hear. TagEx said it is running these as “winner-take-all auctions,” including all the contents of the Lobster locations. Auctions will be held on Thursday, May 16, and a countdown has begun for some big sales that, like the shrimp deal, will likely be at big discounts. While consumers are routinely told how to find a location near them, possible bidders were told how to “find a Red Lobster auction near you.” Despite this downsizing, Red Lobster remains a giant, even after the closings.

Factors such as high costs may also be in play here, impacting the restaurant industry in general. It’s nice to own real estate when you have multiple locations, although rent remains more typical and can fuel trouble, including huge costs. While ownership requires a larger capital investment, it makes costs more controllable. Rental costs became a big problem for Red Lobster and contributed to their losses. Owners often struggled to lift Red Lobster out of the red. Private Equity companies provide not only capital but legitimate know-how and operational excellence. They study the markets and are specialists in a particular industry and, even then, aren't necessarily in it for the long haul. However, it can be a different story when they go outside their specialization, even if they have some restaurants in their portfolio. Golden Gate Gate Capital, which bought and operated Red Lobster, failed to turn it around before Thai Union came in. Their portfolio includes Bob Evans Restaurant and California Pizza Kitchen, along with many companies in other sectors.

Owners coming from outside the restaurant business can also have big blind spots. Thai Union does not specialize in restaurants, even if it's a king in the seafood business with brands such as Chicken of the Sea. This sad story of naivete, too-deep cost-cutting, and executive turnover cautions us to pick the right partners who know the game. Red Lobster's management, while not on a merry-go-round, has been changed repeatedly as the company sought a solution. Its latest leaders may be able to right the ship and boost profits.

The evolving market landscape demands strategic foresight, especially for traditional brands facing ... [+] competition from new consumer preferences and delivery models that impact profitability.

While many factors contributed to the margin pressure, most importantly, Red Lobster, an early pioneer, did not evolve with the times. They neglected to follow customer preferences and tried to buy customers with free or deeply discounted food. We love to hear the stories of the pioneers, the entrepreneurs who make it big, and who have the vision and passion to achieve their goals. Red Lobster grew from one family-owned restaurant in Lakeland, Fla., to a giant based in Orlando, Fla. Red Lobster trademarked its “Endless Shrimp events” in 2006 and saw them as a “huge success.” Growth is a big part of every company’s goals, and big winning bets can begin with big discounts. But big discounts can sometimes be too big and successful and fail to address underlying issues. Especially amid growing reliance on takeout, where delivery eats into margins, minding your margins may matter as much as minding your garden. Red Lobster works with DoorDash on delivery, which also can grow revenue, even if margins may thin. Endless shrimp, it turns out, was not enough to finish the endless financial pressure.

From Seafood Sensation To Business School Books

There are lessons to be learned from both good and bad stories because business can be very rewarding and very treacherous, depending upon your moves. Red Lobster remains a huge success story on many levels and may rebound or face growing pressure amid widely predicted bankruptcy filings. But its story likely will become a lesson taught in business school classes. Be careful of what you wish for. A promotion that everybody loves, at least temporarily, can boost business. But promotions can be like drugs. Companies and consumers can become hooked on them to the point where they hurt the bottom line. Red Lobster itself may have learned lessons, if at a high cost. The restaurant chain gave consumers a great deal. But at least for now, it looks like the company is the one who must pay the price and the piper.

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Indiana judge opens door for new eatery, finding 'tacos and burritos are Mexican-style sandwiches'

FORT WAYNE, Ind. -- An Indiana judge who declared that "tacos and burritos are Mexican-style sandwiches" has cleared the way for the opening of a new restaurant, delighting a restauranteur following a legal battle.

Martin Quintana, 53, has been trying for about three years to open his second The Famous Taco location in Fort Wayne, a city about 120 miles (190 kilometers) northeast of Indianapolis.

But the initial written commitment for the development at a plaza Quintana owns limits the business to "a sandwich bar-style restaurant whose primary business is to sell 'made-to-order' or 'subway-style' sandwiches."

Quintana said the nearby Covington Creek Association contacted him to say that his The Famous Taco proposal "somehow ran afoul" to that commitment.

He sued the Fort Wayne Plan Commission in December 2022 after it denied his proposed amendment that would specifically allow his restaurant to offer made-to-order tacos, burritos and other Mexican-style food items, The Journal Gazette reported.

Allen Superior Court Judge Craig Bobay ruled Monday that the plan commission acted correctly when it denied Quintan's proposed amendment. But the judge also found that his request was not needed and he found that the original commitment allows restaurants like the proposed The Famous Taco.

"The Court agrees with Quintana that tacos and burritos are Mexican-style sandwiches, and the original Written Commitment does not restrict potential restaurants to only American cuisine-style sandwiches," Bobay wrote.

Quintana said Thursday he is relieved the legal fight is over, and he is looking forward to opening his second The Famous Taco restaurant in Fort Wayne, which is Indiana's second-most populous city with about 270,000 residents.

"I'm glad this thing is over. We are happy. When you have a decision like this the only thing you can be is happy. We're excited," he told The Associated Press.

Quintana said he came to the U.S. from Mexico in 1988, working first as a farm worker in California picking grapes, olives and kiwi fruit before entering the restaurant business in Michigan before moving to Chicago and finally Fort Wayne in 2001. He also operates a second restaurant in the city.

Quintana said his new family-owned The Famous Taco restaurant should open in two or three months. He said that like his other The Famous Taco location that opened nearly seven years ago, customers will be able choose their favored toppings for tacos, burritos or tortas assembled by eatery staff.

"You know, that's a sandwich, that's bread. That's a sandwich," he said of tortas. "We go through a lot of those."

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Money blog: Gary Neville's hotel named among best places for hospitality jobs

A magazine has released its annual list detailing the top picks for hospitality jobs. Read about this and all the latest consumer and personal finance news in the Money blog - and leave a comment or your money problem in the box below.

Friday 17 May 2024 19:16, UK

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The Body Shop’s administrators are to launch an auction of the chain after concluding that an alternative restructuring of one of Britain’s best-known high street retailers was not viable.

Sky News has learnt that FRP Advisory, which has been overseeing the collapsed business since January, is to begin formally sounding out potential buyers in the coming weeks.

The move raises the prospect of new owners taking control of The Body Shop, which was founded nearly half a century ago.

Read more here ...

The UK's mega rich are dwindling - in a sign Britain's "billionaire boom has come to an end", according to the latest Sunday Times Rich List.

Published today, the list reveals the largest fall in billionaires in the guide's history - from a peak of 177 in 2022 to 165 this year.

While the combined wealth of the list's 350 wealthiest individuals amounts to more than £795bn - larger than the GDP of Poland - the guide's compiler says time will tell what impact a drop in billionaires could have.

"This year's Sunday Times Rich List suggests Britain's billionaire boom has come to an end," Robert Watts said.

"Many of our home-grown entrepreneurs have seen their fortunes fall and some of the global super rich who came here are moving away."

Top of the list is British-Indian businessman Gopi Hinduja and his family, whose wealth of £37.2bn is the largest fortune in the ranking's history.

But other familiar names in the list saw their riches fall, with Sir Richard Branson's total dropping by £2.4bn, which is back to his 2000 level.

Last year's top climber Sir Jim Ratcliffe, who bought a stake in Manchester United this year, fell two positions with a decline of £6.1bn.

Euan Blair, Tony Blair's eldest son, made the list for the first time, as did Sir Lewis Hamilton.

It comes as the UK continues to deal with a cost-of-living crisis, with new figures this week revealing a record 3.1 million food bank parcels were distributed over the course of a year.

The top 10:

• Gopi Hinduja - £37.2bn
• Sir Leonard Blavtanik - £29.2bn
• David and Simon Reuben and family - £24.9bn
• Sir Jim Ratcliffe - £23.5bn
• Sir James Dyson and family - £20.8bn
• Barnaby and Merlin Swire and family - £17.2bn
• Idan Ofer - £14.9bn
• Lakshmi Mittal and family - £14.9bn
• Guy, George, Alannah and Galen Weston and family - £14.4bn
• John Fredriksen and family - £12.8bn

A group of social media influencers have been charged in relation to promoting an unauthorised investment scheme.

The Only Way Is Essex (TOWIE) original cast member Lauren Goodger, 37, former Love Island star Biggs Chris, 32, and Celebrity Big Brother winner Scott Timlin, 36, also known as Scotty T, are among seven TV personalities alleged to have been paid to promote the scheme to their combined 4.5 million Instagram followers.

The others charged by the Financial Conduct Authority (FCA) include former Love Islanders Rebecca Gormley, 26, Jamie Clayton, 32, and Eva Zapico, 25 and TOWIE member Yazmin Oukhellou, 30.

The UK's financial watchdog brought the charges in a crackdown on "finfluencers" who use their online platforms to offer advice and information on various financial topics.

It alleges that between 19 May 2018 and 13 April 2021 Emmanuel Nwanze, 30, and Holly Thompson, 33, used an Instagram account to provide advice on buying and selling investments known as contracts for difference (CFDs) when they were not authorised to do so.

The watchdog said CFDs were high-risk investments used to bet on the price of an asset, in this case the price of foreign currencies.

It previously warned that 80% of customers lost money when investing in CDFs.

Mr Nwanze has been charged with running the scheme. He faces one count of breaching the general prohibition of the Financial Services and Markets Act 2000, and one count of unauthorised communications of financial promotions.

Ms Thompson, Mr Chris, Mr Clayton, Ms Goodger, Ms Gormley, Ms Oukhellou, Mr Timlin and Ms Zapico each face one count of unauthorised communications of financial promotions.

All nine will appear at Westminster Magistrates Court on 13 June.

The FCA asked anyone who believed they had sustained a loss due to the scheme to contact its consumer contact centre.

A hotel part-owned by Gary Neville and other ex-Manchester United legends has been named one of the best places to work in hospitality. 

Each year, The Caterer releases its top 30 best places for employees in the sector, with the top six featuring some familiar names.

The list is compiled via anonymous employee survey - with no input from managers or owners. 

Hotel Football, the only hotel with a rooftop five-a-side pitch, was among the top six venues selected by employees across the UK. 

The hotel's benefits package was particularly well-praised by those who work there - given that it "prioritises the financial wellbeing of employees during the cost of living challenge".

Management at the hotel, which is situated next to Manchester United's Old Trafford stadium, was also praised for enhanced maternity, paternity, parental and adoption leave policies and a strong belief in diversity and inclusion. 

The other five to make up the top six are The Biltmore in Mayfair, Cycas Hospitality (which has 18 locations across the UK), Dalata (which boasts some 1,000 employees), Gleneagles Hotel in Edinburgh and Nobu Hotel in Shoreditch, London. 

The energy price cap is set to fall by about 7% in July, a leading thinktank has said. 

Cornwall Insights said: "For a typical dual fuel household, we predict the July price cap to be £1,574 per annum" - a drop from £1,690.

Looking further ahead, it forecasted the cap to rise again slightly in October, before falling again in January next year. 

Reacting to the news, Uswitch said the predicted drop was "clearly good news". 

"The future still remains uncertain, and with the price cap changing every three months – currently expected to rise in October before falling slightly in January –  it's crucial not to be complacent," Richard Neudegg, director of regulation, said. 

However, "a predicted 7% drop in energy prices in July is clearly good news, with the price cap looking likely to hit its lowest level in over two years", he said. 

He also urged  households who want to lock in rates for price certainty to run a comparison to see what energy tariffs are available to them.

"There are many 12-month fixed tariffs available at rates cheaper than the current price cap, and even some that are 2% below these new predicted July rates," he said. 

Cristiano Ronaldo has topped Forbes' list of highest-paid athletes for the fourth time in his career.

Ronaldo became the world's highest-paid athlete after his move to Saudi Arabian side Al Nassr and Forbes said the 39-year-old's estimated total earnings were around $260m (£205m) - an all-time high for a football player.

His on-field earnings amounted to $200m (£158m) while off-field he earned $60m (£47m) thanks to sponsorship deals where brands make use of his 629 million Instagram followers.

Spanish golfer Jon Rahm took second place following his switch to Saudi-backed LIV Golf.

Rahm earned $218m (£172m) and joins Ronaldo as the only two athletes to earn over $200m.

Third on the list is record eight-time Ballon d'Or winner Lionel Messi, who switched to Major League Soccer team Inter Miami, which helped the Argentine World Cup winner earn $135m (£107m).

The 36-year-old earned $65m (£51m) in on-field earnings but $70m (£55m) off it from deals with major sponsors such as Adidas and Apple.

Los Angeles Lakers forward LeBron James came in fourth at $128m (£101m), while fellow NBA star Giannis Antetokounmpo of the Milwaukee Bucks made fifth with $111m (£88m).

France football captain Kylian Mbappe dropped down to sixth with $110m (£87m).

French striker Karim Benzema, who also moved to Saudi Arabia, is eighth on the list with $106m (£84m), followed by Golden State Warriors guard Stephen Curry with $102m (£80m).

Lamar Jackson is the only NFL player on the list, in 10th place with $101m (£80m), thanks to the signing bonus negotiated into his new Baltimore Ravens contract last year.

The number of new pupils joining private schools has fallen by  2.7% since last year, according to the latest figures.

Data from the Independent Schools Council (ISC) shows families are now paying more than £18,000 a year on average to send their children to private school.

This is an 8% rise in school fees for the 2023-2024 academic year compared with the year before.

But as fees soar, figures show a 2.7% drop in the number of new pupil applications - this is the biggest fall since the ISC started collecting data in 2011.

Every Friday we get an overview of the mortgage market with independent experts from  Moneyfactscompare.co.uk . Today, finance expert Rachel Springall outlines what's been happening within the buy-to-let market…

A handful of lenders moved to tweak the fixed rates they charge on buy-to-let mortgages over the past week. 

Paragon Bank launched some new "portfolio" and "green" fixed mortgages, and Aldermore pulled its limited edition five-year fixed rates, max 65% loan-to-value. 

Buckinghamshire Building Society also launched new deals onto the market, and Claire Askham, head of mortgage sales said: "The decision to increase our BTL lending to 80% represents a positive move for the sector as we continue to see landlords appraising their portfolios through divesting, refinancing and taking advantage of a variety of property-related opportunities as they arise."

Week on week, there has been minor moves to the overall average fixed buy-to-let rates, with the two-year remaining unchanged at 5.62% and the five-year falling by 0.02% to 5.59%.

This week the lowest two-year fix for buy-to-let customers at 75% loan-to-value comes from Metro Bank, priced at 4.19%, which charges a percentage booking fee of 5.00% of the mortgage advance and is available to second-time buyers and remortgage customers borrowing a maximum of £2m. 

There is another option from the same lender which carries an incentive package just for remortgage customers, but it has a lower maximum advance of £1.5m.

If you are looking to borrow more, then Suffolk Building Society has the lowest two-year fix for buy-to-let customers at 80% loan-to-value priced at 4.79% for second-time buyers and remortgage customers. 

The deal charges a percentage completion fee of 3.00% of the mortgage advance as well as a flat £199 booking fee.

Remortgage customers will receive a free valuation and free legal fees incentive.

A five-year fixed buy-to-let mortgage may be more appealing for you to guarantee your monthly repayments for longer. 

If you looking to borrow at 75% loan-to-value, HSBC has a deal for remortgage customers priced at 4.33%, which carries a free valuation and free legal fees incentive package but charges a flat £3,999 product fee.

If you are looking to borrow more, then Furness Building Society has the lowest five-year fixed buy-to-let deal at 80% loan-to-value priced at 5.39% for second-time buyers and remortgage customers. It charges a booking fee of £995 and includes an £250 cashback incentive. 

Remortgage customers will also receive a free valuation. This deal also happens to be a Best Buy for a five-year fixed deal at 80% loan-to-value.

Best Buy alternatives

The lowest buy-to-let rates may carry both a flat product fee and an arrangement fee which is based on a percentage of the mortgage advance, so a Best Buy package may be more suitable if you are looking to save on the upfront cost of any deal. 

You might also want a deal to cover a valuation or legal fees. A Best Buy buy-to-let mortgage could be the most cost-effective choice in this instance, but it's worth seeking advice before entering any arrangement.

This week the top packages on a two-year fixed buy-to-let deal at 75% loan-to-value comes from HSBC, priced at 4.69%, which comes with a free valuation and charges a £3,999 product fee and is available to second-time buyers. 

If you want a loan with a lower upfront fee, then HSBC also has a Best Buy deal priced at 4.94% at 75% loan-to-value, which carries a free valuation and charges a £1,999 product fee and is available to second-time buyers.

If you are looking to borrow more, then Furness Building Society has a Best Buy two-year fixed buy-to-let deal priced at 5.73% at 80% loan-to-value for second-time buyers and remortgage customers. It charges a fee of £995 and includes a £250 cashback incentive. Remortgage customers will also receive a free valuation.

A five-year fixed buy-to-let mortgage may be more appealing for you to guarantee your monthly repayments for longer. If you looking to borrow at 75% loan-to-value, HSBC has a Best Buy deal priced at 4.39%, which carries a free valuation and charges a £3,999 product fee. 

If you want a loan with a lower upfront fee, then HSBC also has a Best Buy deal priced at 4.64% at 75% loan-to-value, which carries a free valuation and charges a £1,999 product fee.

If you are looking to borrow more, then Furness Building Society has a Best Buy five-year fixed buy-to-let deal priced at 5.39% at 80% loan-to-value for second-time buyers and remortgage customers. 

It charges a booking fee of £995 and includes an £250 cashback incentive. Remortgage customers will also receive a free valuation. This deal also happens to be the lowest rate on a five-year fixed deal at 80% loan-to-value.

By James Sillars , business reporter

A lack of strong corporate updates did for the FTSE 100 on Thursday.

A flat end to the day has been followed by a flat end to the week, with the index falling almost 0.1% to 8,433 in early deals on Friday.

Very little around for investors to ponder.

Developments this morning included pharmaceutical firm GSK saying it had raised £1.25bn from selling its entire remaining stake in Haleon.

The consumer healthcare firm was spun out of GSK almost two years ago.

One other announcement of note came from Sainsbury's.

It revealed a five-year strategic partnership with Microsoft that will see generative AI used to boost personalised shopping experiences for consumers, improve search functions and make staff working practices more efficient.

The financial terms were not disclosed. Its shares were 0.4% higher.

Away from the equity markets, it's worth taking a quick look at how oil is finishing the week.

Brent crude is trading above $83 a barrel on evidence of rising demand.

Prices at these levels should not have an impact at the fuel pumps but small recent declines in average costs could be reversed if the upwards oil price trend continues.

Greggs will open eight stores in the next few weeks, as the company continues its expansion plans 

The bakery said it would open a total of 180 new branches before the end of this year. 

We were told earlier this year that the famous sausage roll-seller would open new stores in London, Cambridge and Sale, but Greggs has now revealed where its next eight new branches will be. 

Here are the locations of the eight new sights, revealed by the bakery to The Sun:

• Saffron Walden, Market Place, England
• Bangor, Carnarfon Road, Wales
• Birmingham Prime Park, England
• Brierley Hill, Merryhill, England
• Consett Delves Lane Drive Thru, County Durham, England
• Edinburgh, 60-61 Seafield Road, Scotland
• Glasgow, Argyle St, Scotland
• Porth, U3C Geilligron IE, Wales

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Indiana News

Indiana judge rules tacos, burritos are sandwiches.

FORT WAYNE, Ind. (WISH) — A judge in Fort Wayne has ruled tacos and burritos are sandwiches.

In 2019, commercial developer and restaurant owner Martin Quintana sought a zoning change for a strip mall. To avoid remonstrators from residents in the Covington Creek Condominium Association, Quintana agreed to written commitments — including one about restaurants — with the neighbors to get the plan commission’s approval. It worked.

The Famous Taco Mexican Grill, which sits east of Glenbrook Square mall in Fort Wayne, wanted to expand into the strip mall at 6626 W. Jefferson Blvd. That’s southwest of downtown and near Covington Plaza.

In 2022, Quintana made plans for The Famous Taco to open in his Quintana Plaza strip mall.

The neighbors cried foul but worked out an amendment to the written commitments to allow the restaurant. The plan commission, though, didn’t approve of the amendment. Quintana then sought a judge’s review.

The commitment that caused contention had been designed to keep out traditional fast-food restaurants.

“A sandwich bar-style restaurant whose primary business is to sell ‘made-to-order’ or ‘subway-style’ sandwiches (which by way of example includes, but is not limited to, ‘Subway’ or ‘Jimmy John’s’, but expressly excludes traditional fast food restaurants such as ‘McDonalds’, ‘Arbys’ and ‘Wendys’), provided that any such restaurant shall not have outdoor seating or drive-through service. For the avoidance of doubt, the sale of alcoholic beverages is expressly prohibited upon the Real Estate.”

Allen Superior Judge Craig J. Bobay on Monday ruled a Famous Taco restaurant would be permittable and the commitments don’t need to be amended.

In his ruling , the judge wrote, “The proposed Famous Taco restaurant falls within the scope of the general use approved in the original Written Commitment. The proposed Famous Taco restaurant would serve made-to-order tacos, burritos, and other Mexican-style food, and would not have outdoor seating, drive through service, or serve alcohol. The Court agrees with Quintana that tacos and burritos are Mexican style sandwiches, and the original Written Commitment does not restrict potential restaurants to only American cuisine-style sandwiches.”

The judge also noted that, despite his ruling, he did not consider the plan commission’s actions to be improper, leaving the door open for an appeal.

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Springfield restaurant put on risk control plan after third cockroach incident

A Springfield restaurant has been cited a third time for cockroaches running across a food prep area, according to a May 8 report from the Springfield-Greene County Health Department's food inspections. The restaurant is now on a risk control plan.

After two previous instances of cockroaches on the sushi bar, Misaki 2 at 2719 S. Campbell Ave. had another cockroach run across the sushi mat and utensils, according to the May 8 report, which necessitates a risk control plan. The report also noted the presence of live cockroaches throughout the kitchen despite the fact that the restaurant was working with a pest control company. During a follow-up inspection the next day, the inspector noted the only live cockroaches present were in traps.

Food inspections take place one to three times a year, depending on the type of food served, the population served, difficulty of food preparation and past history. Restaurants preparing food from raw ingredients are inspected more often "than convenience stores that serve only non-potentially hazardous foods, such as popcorn and soda," according to the  Springfield-Greene County Health Department .

Each report identifies what was happening at the establishment at that time. Consumers who want to know whether a violation is a one-time thing or a pattern are encouraged to refer to previous reports .

More: Frequent reader of Greene County food inspections? Here's what inspectors want you to know

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Issues found during inspection fall into either priority or non-priority violations. Priority violations impact the safety of the food, such as cross contamination between raw and ready-to-eat food, improper food temperature and poor personal hygiene and employee health. Multiple priority violations can lead to an establishment being shut down. Non-priority violations alone do not directly affect food safety, such as dirty floors, sticky tabletops or outside trash cans not being covered.

Here are food inspections from the past week:

Hungry for more Springfield food news? Get a weekly helping with the News-Leader's Restaurant Roundup newsletter

7 Brew , 404 E. Sunshine St., Springfield. May 10 routine inspection – Result: active. No priority violations. One non-priority violation: Observed box of coffee beans and muffins stored on floor of walk-in cooler, which was corrected on-site.

American Legion Post No. 639 , 2660 S. Scenic Ave., Springfield. May 10 routine inspection – Result: active. One priority violation: Observed two spray bottles filled with clear and green liquids were unlabeled, which was corrected by manager identifying and labeling bottles. No non-priority violations.

Applebee's Neighborhood Grill & Bar , 1855 E. Primrose St., Springfield. May 10 routine inspection – Result: active. Two priority violations: Observed knives being stored unclean on magnetic strip holder, which was corrected by cleaning knives at time of inspection; observed vegetable dicer being stored unclean, which was corrected by pulling dicer from service to be cleaned.

Ash Grove Sunshine Center , 310 N. Perryman Ave., Springfield. May 9 routine inspection – Result: active. Discussed proper date marking: 7 days for refrigerated, ready-to-eat potentially hazardous foods. One priority violation: Observed a container of individual butter packets were at room temperature, which was corrected by staff voluntarily discarding packets. No non-priority violations.

Atrium Bakery Express , 1001 E. Primrose St., Springfield. May 9 routine inspection – Result: active. No violations cited during inspection.

Aviary by Lavender Falls , 2144 E. Republic Road, Springfield. May 14 routine inspection – Result: active. One priority violation: Observed grits not properly reheated, reading 105 degrees before service, which was corrected by reheating grits to 165 degrees at the time of the inspection. No non-priority violations.

Bambino's , 405 W. Walnut St., Springfield. May 10 re-inspection – Result: active. No violations observed.

Bee-Transformed/Honey Heaven , 307 W. Glenwood St., Springfield. May 15 routine inspection – Result: active. No violations cited.

Big Whiskey's Republic , 900 N. Old Town Ave., Republic. May 9 routine inspection – Result: permitted with re-inspection. Discussed proper cooling method for noodles. Four priority violations: Observed lettuce at 46 degrees Fahrenheit, cheese at 45 degrees, chicken at 42 degrees and noodles at 43 degrees in large prep cooler; observed sliced tomatoes at 43 degrees and turkey at 44 degrees; observed dressing at 47 degrees, butter at 47 degrees and diced tomatoes at 46 degrees in salad cooler; observed insufficient sanitizer in wiping cloth bucket, which was corrected at time of inspection. No non-priority violations.

Bigg Time Arcade , 301 Park Central East, Springfield. May 8 routine inspection – Result: active. No violations observed during inspection.

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Bricktown Brewery , 2040 E. Independence St., Springfield. May 10 re-inspection – Result: active. At the time of re-inspection, the make table unit was properly maintaining temperature. No violations noted.

Charley's Philly Cheese Steak , 2825 S. Glenstone Ave., Springfield. May 7 routine inspection – Result: permitted with re-inspection. Three priority violations: Observed cockroaches and small flies around drains and under soda fountain area, which necessitates a re-inspection; observed an employee blow into a glove prior to putting it on their hand, which was corrected by having employee discard gloves and wash hands; observed nacho cheese back-up at 108 degrees to 128 degrees, which was voluntarily discarded. Three non-priority violations: Observed fries sitting on counter without time control documented; observed hot water turned off at the hand sink in back kitchen area, which was corrected by turning the water back on; observed fries sitting on the counter to thaw, which was corrected by placing fries in refrigeration.

Charley's Philly Cheese Steak , 2825 S. Glenstone Ave., Springfield. May 10 re-inspection – Result: active. Priority violations corrected prior to re-inspection and will continue to monitor for cockroaches and fruit flies. No violations noted.

Conoco Gas Station , 1687 S. State Highway N, Springfield. May 8 routine inspection – Result: active. The hot hold unit had already been shut down for the day. No priority violations. Two non-priority violations: Observed substantial ice buildup inside mobile's freezer; observed hand sink and three-vat sink in mobile were not clean.

Costco Wholesale No. 1468 Deli , 279 N. Eastgate Ave., Springfield. May 9 routine inspection – Result: active. No violations observed during inspection.

Costco Wholesale No. 1486 Food Court , 279 N. Eastgate Ave., Springfield. May 9 routine inspection – Result: active. No violations cited.

Curley Que BBQ , 1450 E. Sunshine St., Springfield. May 9 re-inspection – Result: active. All previous hot holding violations were corrected. No violations noted.

Diamondmart , 2744 E. Chestnut Expressway, Springfield. May 15 routine inspection – Result: active. No priority violations. One non-priority violations: Observed ice bags filled on site had no label, which was corrected on site.

Don Pedro Grill , 1224 E. U.S. Highway 60 East, Republic. May 13 routine inspection – Result: permitted with re-inspection. One priority violation: Observed refried beans at 116 degrees Fahrenheit. One non-priority violation: Observed boxes of food stored on floor, which was corrected at time of inspection.

Eagle Stop , 652 S. Hunt Road, Willard. May 10 routine inspection – Result: active. No priority violations. Two non-priority violations: Observed the area around some soda nozzles were not clean; observed the floor under soda box storage had a moderate amount of syrup spilled on the floor.

El Sombrero , 1529 W. Battlefield Road, Springfield. May 15 routine inspection – Result: permitted with re-inspection. Three priority violations: Observed prep cooler at 55 degrees ambient temperature with multiple potentially hazardous foods above 41 degrees, so unit was adjusted and was at 48 degrees by end of inspection, re-inspection needed to verify cooler will hold 41 degrees or below; observed cook handle raw chicken, then grab tortillas to plate order without washing hands, which was corrected on site; observed cook brush spatulas on garbage can rim, which was corrected on site by having employee wash utensils and discarding food. No non-priority violations.

Fast-N-Friendly , 3249 E. Evans Road, Springfield. May 10 routine inspection – Result: active. One priority violation: Observed employee eating in food preparation area, which was corrected by removing food and providing education. Two non-priority violations: Observed no soap at handwashing sink, which was corrected at time of inspection; observed handwashing sink was not clean and free of clutter.

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Fast-N-Friendly , 2745 S. Kansas Expressway, Springfield. May 14 routine inspection – Result: permitted with re-inspection. Two priority violations: Observed corn dog at 130 degrees, pizza pocket at 130 degrees, so foods will be on time as a control until bulbs in hot holding unit are replaced; observed buildup in the ice machine. No non-priority violations.

First Watch , 2946 S. National Ave., Springfield. May 8 routine inspection – Result: active. No violations cited during inspection.

Fuji Japanese Seafood & Steakhouse , 2909 S. Campbell Ave., Springfield. May 8 routine inspection – Result: active. No violations cited.

H-N-H Chinese Restaurant , 307 E. Proctor Road, Willard. May 8 routine inspection – Result: active. Two priority violations: Observed cooked chicken and egg rolls being held out of temperature without any documentation for time as control, which was corrected by labeling it; observed a small plastic foam bowl of lemon slices stored in ice bin with drink ice. Three non-priority violations: Observed outside dumpster had one lid open and was partially full of garbage; observed fan in women's restroom was hanging down; observed the handles on prep refrigerator were not clean.

IHOP No. 5339 , 3804 S. Glenstone Outer Road, Springfield. May 13 routine inspection – Result: permitted with re-inspection. Two priority violations: Observed several items in reach-in cooler were above 43 degrees, which were relocated and a re-inspection will be performed; observed vegetable dicer being stored unclean next to dish machine area, which was cleaned at time of inspection. No non-priority violations.

Jimmy John's , 3233 E. Sunshine St., Springfield. May 15 routine inspection – Result: active. One priority violation: Observed two scoops in clean dishware pile had encrusted food debris, which was corrected on site. No non-priority violations.

Kickapoo High School , 3710 S. Jefferson Ave., Springfield. May 10 routine inspection – Result: active. No violations noted.

King's Chef Kitchen , 1820 W. Kearney St., Springfield. May 8 routine inspection – Result: active. No priority violations. Six non-priority violations: Observed open bags of sugar, corn starch and rice that could allow for contamination; observed six knives being stored in container of lukewarm water; observed soda nozzles in soda dispenser in kitchen was not clean; observed paper towel dispenser at kitchen hand sink was empty; observed air conditioner was dripping condensation; observed mop sink and counter under soda dispenser in kitchen were not clean.

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Kum & Go No. 560 , 215 S. Kansas Expressway, Springfield. May 8 routine inspection – Result: active. No violations observed at time of inspection.

Max Orient , 2825 S. Glenstone Ave., Springfield. May 7 routine inspection – Result: permitted with re-inspection. Three priority violations: Observed mouse droppings on floor under shelves and evidence of cockroaches; observed foods on front steam table were not marked with time control, education was given and the violation was corrected on site; observed line prep cooler not holding foods at or below 41 degrees, food items were voluntarily discarded. No non-priority violations.

Max Orient , 2825 S. Glenstone Ave., Springfield. May 10 re-inspection – Result: active. Priority violations corrected prior to re-inspection, will continue to clean and monitor for cockroaches and mice.

McAlister's Deli , 590 E. Harrison St., Republic. May 8 routine inspection – Result: permitted with re-inspection. Two priority violations: Observed dressing at 44 degrees and potato salad at 45 degrees; observed insufficient sanitizer in three-vat sink. No non-priority violations.

Mercy Orthopedic Food Service , 3050 E. Riverbluff Blvd., Ozark. May 13 routine inspection – Result: active. One priority violation: Observed open employee drink in food preparation area, which was corrected by removing the drink at the time of inspection. No non-priority violations.

Misaki 2 , 2719 S. Campbell Ave., Springfield. May 8 re-inspection – Result: permitted with re-inspection. Facility is being placed on risk control plan. Two priority violations: Observed live cockroach crawl across the sushi counter cutting board and sushi mat, all items were removed from the counter to be cleaned a re-inspection will occur; observed live cockroaches throughout the kitchen area, restaurant is working with a their pest control company. No non-priority violations.

Misaki 2 , 2710 S. Campbell Ave., Springfield. May 9 re-inspection – Result: risk control plan. Only cockroaches seen during this visit were found in traps. This facility is on a risk control plan that will be followed up with periodic compliance checks. No violations noted.

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Misson Ridge at Quail Creek , 4349 S. Kansas Ave., Springfield. May 8 routine inspection – Result: active. No violations noted.

Pizza Ranch , 2825 S. Glenstone Ave., Springfield. May 14 routine inspection – Result: permitted with re-inspection. One priority violation: Observed fried chicken on buffet not being held at 135 degrees or above, which was voluntarily discarded. One non-priority violation: Observed door seal in bad repair on upright carry-out warmer.

Price Cutter No. 34 Starbucks , 1831 W. Kearney St., Springfield. May 9 routine inspection – Result: active. Some hard water deposits on deflector in ice machine. No violations cited.

Price Cutter Plus No. 50 Chop Shop , 3260 E. Battlefield Road, Springfield. May 9 routine inspection – Result: active. No violations observed.

Price Cutter Plus No. 50 Produce , 3260 E. Battlefield Road, Springfield. May 9 routine inspection – Result: active. No priority violations. One non-priority violation: Observed back unit in walk-in cooler has continuous drip on the left drainage pipe and front unit observed to have ice buildup on the back side of it, fan covers on both units have dust buildup on them.

Price Cutter Plus No. 50 Ruby Jeans , 3260 E. Battlefield Road, Springfield. May 9 routine inspection – Result: active. No violations observed during inspection.

Republic Eagle Stop , 2804 N. Brookline Ave., Brookline. May 13 routine inspection – Result: permitted with re-inspection. One priority violation: Observed insufficient sanitizer in three-vat sink. No non-priority violations.

Rey's Family Restaurant LLC , 2129 W. Republic Road, Springfield. May 10 re-inspection – Result: permitted with re-inspection. Dish machine has proper sanitizer. One priority violation: Observed rice at 116 degrees and gravy at 122 degrees in warming oven.

Rib Crib No. 18 , 1720 S. Campbell Ave., Springfield. May 13 routine inspection – Result: active. One priority violation: Observed cooked sausage at 117 degrees and cooked chicken at 120 degrees in hot holding, which were voluntarily discarded. Two non-priority violations: Observed hand sink blocked with dish rag upon inspector's arrival, then a box of soda nozzles later; observed debris buildup on the lower cold holding of the cooks line cold holding on the racks in the walk-in cooler.

Signal Food Store , 2415 S. Campbell Ave., Springfield. May 10 routine inspection – Result: active. No priority violations. One non-priority violation: Observed creamer dispenser tube not cut at an angle, which was corrected on site.

Sonic Drive-In No. 6828 , 729 W. Sunshine St., Springfield. May 13 routine inspection – Result: active. No priority violations. Two non-priority violations: Observed food-grade containers with old date marker sticker residue on the outside of the containers; observed light shield had a hole in it by the ice machine.

Starbucks Coffee No. 13655 , 631 S. Glenstone Ave., Springfield. May 10 routine inspection – Result: active. No priority violations. One non-priority violation: Observed ice bucket stored on top of machine, which had a large amount of soil accumulation and was corrected on site.

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Supreme Kringle Inc. , 3314 S. National Ave., Springfield. May 13 routine inspection – Result: active. No violations noted.

Sweet Emotion , 211 E. Walnut St., Springfield. May 9 routine inspection – Result: active. No violations observed.

The Grotto , 301 E. Battlefield Road, Springfield. May 8 routine inspection – Result: active. One priority violation: Observed no chlorine in dish machine when tested, which was corrected on site. Two non-priority violations: Observed pasta and beans cooling covered in walk-in cooler, which was corrected on site; observed kitchen staff not wearing beard restraints when appropriate.

Walmart Neighborhood Market No. 2839 Deli/Bakery , 444 W. Grand St., Springfield. May 15 routine inspection – Result: active. No violations observed at time of inspection.

Wendy's No. 1061 , 4939 W. Chestnut Expressway, Springfield. May 10 routine inspection – Result: active. Repeat violation on the house being attached without a backflow preventer. Also, there is one non-working refrigerator that should be repaired or removed. No priority violations. Three non-priority violations: Observed hose attached at mop sink without back flow preventer, which is a repeat violation; observed back hand sink caulking is in poor repair; observed return air vent in back of food preparation area was coated with debris.

Wicked Wok , 4852 S. State Highway FF, Battlefield. May 8 routine inspection – Result: active. Discussed needing a handwashing sign and covered trash can in bathroom. One priority violation: Observed spray bottles of cleaners stored on shelves with clean food equipment, which was corrected at time of inspection. One non-priority violation: Observed mop stored in mop water.

Wilson Hospitality LLC , 9007 E. Evergreen St., Strafford. May 9 routine inspection – Result: active. Two priority violations: Observed boba stored in one-door glass fridge was between 46 and 49 degrees, which was corrected by voluntarily discarding boba and manager agreeing to store only non-potentially hazardous foods inside the unit going forward; observed open box of wet cleaning cloths and two chemical spray bottles were stored over popcorn, which was corrected on site by moving chemicals to safe location. No non-priority violations.

Zaxby's , 540 W. El Camino Alto Drive, Springfield. May 14 routine inspection – Result: permitted with re-inspection. Two priority violations: Observed shrimp at 120 degrees, which was discarded; observed foods above 41 degrees in reach-in coolers. Three non-priority violations: Observed no hand soap at back hand sink; observed no paper towels at back cookline hand sink; observed no individual paper towels dispensing in women's restroom.

Susan Szuch reports on health and food for the Springfield News-Leader. Follow her on X, formerly known as Twitter, at @szuchsm. Story idea? Email her at [email protected].