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How to Write a Restaurant Business Plan

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Many or all of the products featured here are from our partners who compensate us. This influences which products we write about and where and how the product appears on a page. However, this does not influence our evaluations. Our opinions are our own. Here is a list of our partners and here's how we make money .

When starting a business—no matter what type of business that may be—a business plan is essential to map out your intentions and direction. That’s the same for a restaurant business plan, which will help you figure out where you fit in the landscape, how you’re going to differ from other establishments around you, how you’ll market your business, and even what you’re going to serve. A business plan for your restaurant can also help you later if you choose to apply for a business loan .

While opening a restaurant isn’t as risky as you’ve likely heard, you still want to ensure that you’re putting thought and research into your business venture to set it up for success. And that’s where a restaurant business plan comes in.

We’ll go through how to create a business plan for a restaurant and a few reasons why it’s so important. After you review the categories and the restaurant business plan examples, you can use the categories to make a restaurant business plan template and start your journey.

free restaurant business plan sample

Why you shouldn’t skip a restaurant business plan

First-time restaurateurs and industry veterans alike all need to create a business plan when opening a new restaurant . That’s because, even if you deeply understand your business and its nuances (say, seasonal menu planning or how to order correct quantities), a restaurant is more than its operations. There’s marketing, financing, the competitive landscape, and more—and each of these things is unique to each door you open.

That’s why it’s so crucial to understand how to create a business plan for a restaurant. All of these things and more will be addressed in the document—which should run about 20 or 30 pages—so you’ll not only have a go-to-market strategy, but you’ll also likely figure out some things about your business that you haven’t even thought of yet.

Additionally, if you’re planning to apply for business funding down the line, some loans—including the highly desirable SBA loan —actually require you to submit your business plan to gain approval. In other words: Don’t skip this step!

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We’ll start with a brief questionnaire to better understand the unique needs of your business.

Once we uncover your personalized matches, our team will consult you on the process moving forward.

How to write a restaurant business plan: Step by step

There’s no absolute format for a restaurant business plan that you can’t stray from—some of these sections might be more important than others, for example, or you might find that there’s a logical order that makes more sense than the one in the restaurant business plan example below. However, this business plan outline will serve as a good foundation, and you can use it as a restaurant business plan template for when you write your own.

Executive summary

Your executive summary is one to two pages that kick off your business plan and explain your vision. Even though this might seem like an introduction that no one will read, that isn’t the case. In fact, some investors only ask for the executive summary. So, you’ll want to spend a lot of time perfecting it.

Your restaurant business plan executive summary should include information on:

Mission statement: Your goals and objectives

General company information: Include your founding date, team roles (i.e. executive chef, sous chefs, sommeliers), and locations

Category and offerings: What category your restaurant fits into, what you’re planning to serve (i.e. farm-to-table or Korean), and why

Context for success: Any past success you’ve had, or any current financial data that’ll support that you are on the path to success

Financial requests: If you’re searching for investment or financing, include your plans and goals here and any financing you’ve raised or borrowed thus far

Future plans: Your vision for where you’re going in the next year, three years, and five years

When you’re done with your executive summary, you should feel like you’ve provided a bird’s eye view of your entire business plan. In fact, even though this section is first, you will likely write it last so you can take the highlights from each of the subsequent sections.

And once you’re done, read it on its own: Does it give a comprehensive, high-level overview of your restaurant, its current state, and your vision for the future? Remember, this may be the only part of your business plan potential investors or partners will read, so it should be able to stand on its own and be interesting enough to make them want to read the rest of your plan.

Company overview

This is where you’ll dive into the specifics of your company, detailing the kind of restaurant you’re looking to create, who’s helping you do it, and how you’re prepared to accomplish it.

Your restaurant business plan company overview should include:

Purpose: The type of restaurant you’re opening (fine dining, fast-casual, pop-up, etc.), type of food you’re serving, goals you have, and the niche you hope to fill in the market

Area: Information on the area in which you’re opening

Customers: Whom you’re hoping to target, their demographic information

Legal structure: Your business entity (i.e. LLC, LLP, etc.) and how many owners you have

Similar to your executive summary, you won’t be going into major detail here as the sections below will get into the nitty-gritty. You’ll want to look at this as an extended tear sheet that gives someone a good grip on your restaurant or concept, where it fits into the market, and why you’re starting it.

Team and management

Barely anything is as important for a restaurant as the team that runs it. You’ll want to create a section dedicated to the members of your staff—even the ones that aren’t yet hired. This will provide a sense of who is taking care of what, and how you need to structure and build out the team to get your restaurant operating at full steam.

Your restaurant business plan team and management section should have:

Management overview: Who is running the restaurant, what their experience and qualifications are, and what duties they’ll be responsible for

Staff: Other employees you’ve brought on and their bios, as well as other spots you anticipate needing to hire for

Ownership percentage: Which individuals own what percentage of the restaurant, or if you are an employee-owned establishment

Be sure to update this section with more information as your business changes and you continue to share this business plan—especially because who is on your team will change both your business and the way people look at it.

Sample menu

You’ll also want to include a sample menu in your restaurant business plan so readers have a sense of what they can expect from your operations, as well as what your diners can expect from you when they sit down. This will also force you to consider exactly what you want to serve your diners and how your menu will stand out from similar restaurants in the area. Although a sample menu is in some ways self-explanatory, consider the following:

Service : If your brunch is as important as your dinner, provide both menus; you also might want to consider including both a-la-carte and prix fixe menus if you plan to offer them.

Beverage/wine service: If you’ll have an emphasis on specialty beverages or wine, a separate drinks list could be important.

Seasonality: If you’re a highly seasonal restaurant, you might want to consider providing menus for multiple seasons to demonstrate how your dishes (and subsequent purchasing) will change.

Market analysis

This is where you’ll begin to dive deeper. Although you’ve likely mentioned your market and the whitespace you hope to address, the market analysis section will enable you to prove your hypotheses.

Your restaurant business plan market analysis should include:

Industry information: Include a description of the restaurant industry, its size, growth trends, and other trends regarding things such as tastes, trends, demographics, structures, etc.

Target market: Zoom in on the area and neighborhood in which you’re opening your restaurant as well as the type of cuisine you’re serving.

Target market characteristics: Describe your customers and their needs, how/if their needs are currently being served, other important pieces about your specific location and customers.

Target market size and growth: Include a data-driven section on the size of your market, trends in its growth, how your target market fits into the industry as a whole, projected growth of your market, etc.

Market share potential: Share how much potential there is in the market, how much your presence will change the market, and how much your specific restaurant or restaurant locations can own of the open market; also touch on any barriers to growth or entry you might see.

Market pricing: Explain how you’ll be pricing your menu and where you’ll fall relative to your competitors or other restaurants in the market.

Competitive research: Include research on your closest competitors, how they are both succeeding and failing, how customers view them, etc.

If this section seems like it might be long, it should—it’s going to outline one of the most important parts of your strategy, and should feel comprehensive. Lack of demand is the number one reason why new businesses fail, so the goal of this section should be to prove that there is demand for your restaurant and show how you’ll capitalize on it.

Additionally, if market research isn’t your forte, don’t be shy to reach out to market research experts to help you compile the data, or at least read deeply on how to conduct effective research.

Marketing and sales

Your marketing and sales section should feel like a logical extension of your market analysis section, since all of the decisions you’ll make in this section should follow the data of the prior section.

The marketing and sales sections of your restaurant business plan should include:

Positioning: How you’ll describe your restaurant to potential customers, the brand identity and visuals you’ll use to do it, and how you’ll stand out in the market based on the brand you’re building

Promotion: The tools, tactics, and platforms you’ll use to market your business

Sales: How you’ll convert on certain items, and who/how you will facilitate any additional revenue streams (i.e. catering)

It’s likely that you’ll only have concepts for some of these elements, especially if you’re not yet open. Still, get to paper all of the ideas you have, and you can (and should) always update them later as your restaurant business becomes more fully formed.

Business operations

The business operations section should get to the heart of how you plan to run your business. It will highlight both internal factors as well as external forces that will dictate how you run the ship.

The business operations section should include:

Management team: Your management structure and hierarchy, and who is responsible for what

Hours: Your hours and days of operation

Location: What’s special about your location that will get people through the door

Relationships: Any advantageous relationships you have with fellow restaurateurs, places for sourcing and buying, business organizations, or consultants on your team

Add here anything you think could be helpful for illustrating how you’re going to do business and what will affect it.

Here, you’ll detail the current state of your business finances and project where you hope to be in a year, three years, and five years. You’ll want to detail what you’ve spent, what you will spend, where you’ll get the money, costs you might incur, and returns you’ll hope to see—including when you can expect to break even and turn a profit.

Financial statements: If you’ve been in business for any amount of time, include existing financial statements (i.e. profit and loss, balance sheet, cash flow, etc.)

Budget: Your current budget or a general startup budget

Projections: Include revenue, cash flow, projected profit and loss, and other costs

Debt: Include liabilities if the business has any outstanding debt or loans

Funding request: If you’re requesting a loan or an investment, lay out how much capital you’re looking for, your company’s valuation (if applicable), and the purpose of the funding

Above all, as you’re putting your financials together, be realistic—even conservative. You want to give any potential investors a realistic picture of your business.

Feel like there are other important components but they don't quite fit in any of the other categories (or make them run too long)? That’s what the restaurant business plan appendix section is for. And although in, say, a book, an appendix can feel like an afterthought, don’t ignore it—this is another opportunity for you to include crucial information that can give anyone reading your plan some context. You may include additional data, graphs, marketing collateral (like logo mockups), and more.

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The bottom line

Whether you’re writing a restaurant business plan for investors, lenders, or simply for yourself and your team, the most important thing to do is make sure your document is comprehensive. A good business plan for a restaurant will take time—and maybe a little sweat—to complete fully and correctly.

One other crucial thing to remember: a business plan is not a document set in stone. You should often look to it to make sure you’re keeping your vision and mission on track, but you should also feel prepared to update its components as you learn more about your business and individual restaurant.

This article originally appeared on JustBusiness, a subsidiary of NerdWallet.

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How to Write a Restaurant Business Plan + Free Template

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You have cracked the recipe for good food & great ambiance and are planning to start a restaurant, fantastic!

Whether starting a cozy corner cafe, a theme-based fine dining restaurant, or growing an existing one, you will need a restaurant business plan as a roadmap for your business success.

But writing a business plan is complex, isn’t it? That is why we are here with our comprehensive restaurant business plan template to help you in writing yours.

Key Takeaways

  • Highlight the concept of the restaurant along with the ambiance, types of cuisines, customer base, and USPs of the restaurant in the plan.
  • Utilize tools for SWOT analysis to assess your strengths, weaknesses, opportunities, and threats for making informed decisions.
  • Craft an impactful executive summary that outlines your restaurant’s concept, marketing approach, financial outlook, and team expertise to attract potential investors and partners.
  • Conduct thorough market research to understand market trends, consumer preferences, and the needs of your target market.
  • Analyze the competitive landscape, and identify direct & indirect competitors, to develop strategies that maintain your restaurant’s competitive advantage.
  • To ensure efficient daily operations, provide in-depth operational plans that incorporate staffing, additional services, inventory control, and customer service.
  • Create realistic financial projections for sales revenue, expenses, and profit forecasts while considering contingencies & emergencies.

Why is a restaurant business plan important?

Crafting a restaurant business plan is daunting but its significance cannot be underestimated. It is essential to drive your business toward success.

In the competitive atmosphere where there are 700,000+ restaurants in the USA, having a proper plan will help you get funding and better adaptability in a constantly changing business environment.

Even if funding isn’t a primary concern, a plan provides the restaurant owner or manager with clear direction on how to create actionable strategies for reaching business goals.

Your business plan will also help solidify the viability of the restaurant’s idea and concept.

In short, think of it as a guide for running all the aspects of the business smoothly.

How to write a restaurant business plan: Step-by-Step Guide

Since we are talking about a restaurant business plan; let us walk you through this restaurant business plan outline step-by-step without any delay:

1. Executive summary

An executive summary is the first section and the most significant section of any business plan. It captures the essence of your whole plan summarizing it for a quick understanding of your business.

Think of it as a sneak peek for the readers that draws their attention to the entire restaurant business plan.

You should start your summary with a compelling introduction with the name of your restaurant. It should also focus on the essence of your restaurant concept.

Give a brief overview of your unique selling points, emphasizing what makes your restaurant special. It might be the signature dishes, innovative ambiance, prime location, or some new cuisine experience.

Apart from the above essential points, your executive summary should include:

  • Mission statement
  • Vision statement
  • Execution structure
  • Potential costs
  • Expected return on investment

Many readers will read the executive summary before making a judgment, so if this is all they read, make every word count.

Also, SBA advises to include financial projections in your executive summary if you’re using your business plan to request funding.

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free restaurant business plan sample

2. Company Overview

Company overview is a part where you fully introduce your restaurant business including legal business structure, location, and your restaurant’s proposed concept.

Here you have the liberty to be a little more creative in describing your restaurant in the whole business plan.

Here are some points to incorporate in the company overview:

  • Detailed vision and mission statement
  • Type of restaurant (fine dining, small restaurant, bistro, cafe, etc.)
  • Legal business structure
  • Service style
  • History and background of the restaurant (if existing)
  • Owners’ names and qualifications
  • Cusinies & menu highlights
  • Restaurant size and seating capacity
  • Operating hours & meal plans
  • Related service availability (delivery, catering, etc)

Mainly emphasize the chosen location because easily accessible locations with high foot traffic will attract more walk-in customers. And if you haven’t decided on a specific location yet, then mention the type of place you are looking for to give an idea about it to your readers.

Besides, mention the short-term and long-term goals of your restaurant business in the later part of the company description. Along with that mention regional industry trends and your USPs.

free restaurant business plan sample

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3. Market analysis

The market analysis section provides you with a clearer picture of your target market, competitors, and industry trends.

Based on the above details, one can make informed decisions while creating strategies. Therefore, make this section precise and concise to understand.

Here are some steps to follow to write an engaging market analysis section of the restaurant business plan:

  • Define your customer base: Identify and describe whom you are going to serve. Make a consumer base after considering the demographics, location, and concept of your restaurant.
  • Competitive analysis: List out the names of other restaurants in your location and do the SWOT analysis. You can get the competitive advantage of your restaurant this way.
  • Market trends: Discuss any shift in consumer behavior like healthy choices, an increase in vegan food consumption, or technological breakthroughs that might affect your restaurant.

Consider conducting market research, TAM-SAM-SOM analysis , and SWOT analysis to get insights for this section.

Remember, this section helps your readers and potential investors understand your target market, restaurant market overview, market size, and growth potential, so make sure you play your cards right.

4. Sample Menu

The most vital step in launching your restaurant business is the menu. A well-curated menu design will sell itself for your restaurant. Even if you are a new restaurant, then present the sample menu with the name and logo of your restaurant on it.

The menu will showcase all the unique offerings your direct competitors might not provide. Not just the list of cuisines but the pricing is also crucial. This way potential investors and readers can understand your restaurant’s target price point.

Plus your menu should be in sync with target customers; for example, a restaurant near the university should contain more beverages and delicious food options for brunch as students prefer those things more.

Consider your menu as a part of branding, choose the same theme for the menu as for the restaurant.

5. Restaurant Design

Restaurant design is the part where you can show your restaurant concept to potential investors and readers practically. Moreover, create a mood board to explain things smoothly.

Utilize this section to show the uniqueness of your restaurant, and how it is different from competitors.

Explain how your design represents your restaurant’s branding and visual identity. Furthermore, mention how your target market will enjoy and appreciate the ambiance you plan to provide.

Note that restaurant design is one of the key elements to running a successful restaurant, so match the theme and cuisines accordingly.

In this section, you also have to provide a detailed description of how many seats are going to be there along with the floor plan of your restaurant.

6. Management Team

As the name suggests, the management team section of your restaurant’s business plan introduces restaurant owners, key executives, and the management team. It also incorporates the experience, qualification, and restaurant industry knowledge of every individual who is on the team.

A strong management team section can be essential to weigh authority and help potential investors be confident about your restaurant’s idea and vision.

You might consider including the following information in the management team section:

  • Business owner or founder’s information
  • Executive chef and culinary team
  • Front-of-house manager
  • Operations and back-of-house team
  • Advisors/consultants
  • The organizational structure of the team

Showcase how each member fits and what roles & responsibilities they will play.  You should include a resume-styled summary for each person in the restaurant’s management section.

7. Operations Plan

The operations plan section outlines the daily business processes and activities centered on achieving the restaurant dream and objectives described in the rest of the plan.

A detailed operations plan helps you and your team define your responsibilities, daily tasks, and short-term goals you need to achieve, keeping track of your long-term objective.

Here are a few key elements to include in your operations plan section:

  • Staffing and training
  • Operating hours
  • Operational process
  • Tools and equipment
  • Inventory control
  • Technology and software
  • Quality control measures
  • Customer service policies

Remember it should incorporate all important daily tasks. Also, an operations plan is a living document, you can change it often according to the change in the dynamics of the work.

Read More: The Ultimate Guide to Restaurant Operations Planning

8. Marketing Plan

Even with great food, prices, and ambiance, you won’t attract enough diners without marketing.

Thus, a well-crafted restaurant marketing plan is necessary to spread awareness and build a strong brand presence.

The marketing plan can help you streamline your marketing efforts and create impactful and effective marketing campaigns while keeping track of the projected budget and maximizing return on investment.

Hence, this is the section in which you give an idea to your potential investors about how you will acquire new customers and retain existing ones. This section should include:

  • Target market and their dining habits
  • Branding and positioning
  • Marketing strategies (website, social media accounts, etc.)
  • Marketing Calendar
  • USPs of your restaurant (unique ambiance, amiable staff, new cuisines in the local area)
  • Your marketing goals
  • Customer retention strategies (loyalty program, giving coupons or discounts on bulk orders or events)

Even if you are going to hire a PR agency for marketing, then mention it and the reason why you chose them.

After taking care of marketing, let us move further to finances.

Read More: Step-by-Step Guide to Restaurant Marketing Plan

9. Financial Plan

The financial plan is the most crucial and demanding section of any business plan. It is one of the deciding factors for potential investors, banks, or any financial institute to invest in your restaurant business.

This section of your plan details your restaurant’s financial information and how it will reach its financial goals or how much revenue potential it has.

Here are key components and statements that you should include in your financial plan section:

  • Pro forma profit and loss statement
  • Break-even analysis
  • Balance sheet
  • Sales forecast
  • Detailed cost analysis
  • Cash flow projections
  • Business ratios
  • Funding request
  • Tax considerations
  • Exit strategy

Before you create financial projections, know how many seats the restaurant will have and what services you plan to provide. This will help you in making realistic financial projections if you are going to start a new business.

Also, if you are asking for funding, then mention where you will utilize your funds.

We hope that this sample restaurant business plan will provide you with an idea for writing a successful plan.

Restaurant Industry Highlights 2024

  • Growth forecast : National Restaurant Association predicted US restaurant sales to reach $898 billion in 2022 which would further grow by 4% yearly to reach $1.2 trillion by 2030.
  • Technology is everywhere : Automation is helping staff maximize their efficiency by handling orders, deliveries, and communication effectively.
  • Sustainability & ethical sourcing : Eco-friendly practices such as minimizing food waste, avoiding single-use plastics, and ethical plus local sourcing are encouraged by customers.
  • Delivery is the new deal : People prefer deliveries over dining out as they are time-saving. So, there is an incline in the number of delivery apps and delivery services providing restaurants.
  • Kiosks are the preference : The number of people who prefer ordering and paying through kiosks is increasing due to the convenience.

How to Refine & Present a Restaurant Business Plan

Once you have written your entire business plan, it is time to read and re-read it and make it error-free. You have to be confident about every aspect of the plan before you present it in front of your audience.

Moreover, alter your plan to suit different audiences to enhance your communication. For instance, keep your plan professional and include all the growth potential, profitability, and ROI data when you present your restaurant business plan for seeking funding.

Also, when you present your restaurant business plan to potential partners or vendors, emphasize collaboration benefits and how it can help in their individual growth.

Apart from the above points, make sure your plan has various engaging visuals, interactive elements, and enhanced storytelling to present all the data interestingly. Thus, make a digital presentation of your plan to incorporate all the above things clutter-free.

Once you are confident, it is time to email your plan to the people already on your mind. And give a pat to yourself for finally taking that step.

Download a sample business plan for a restaurant

Ready to kick-start your business plan writing process? And not sure where to start? Here you go, download our free restaurant business plan pdf , and start writing.

This intuitive, modern, and investment-ready template is designed specifically for restaurants. It includes step-by-step instructions & examples to help in creating your own restaurant business plan.

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

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

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Related Restaurant Resources

  • Restaurant Marketing Plan
  • Restaurant Financial Plan
  • Restaurant Operations Plan
  • Restaurant Industry Trends

Discover how Upmetrics can help you write a business plan

With Upmetrics, you will receive step-by-step guidance, customizable templates, 400+ sample business plans , and AI assistance to streamline your business planning process.

In fact, if you are not adept with finances, the financial forecasting tool Upmetrics provides will help you create realistic financial forecasts for 3 or more years.

Whether you’re starting a new venture or looking to grow one, Upmetrics offers the resources and insights you need to develop a successful & professional business plan that aligns with your goals.

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

A solid business plan is an essential tool for anyone looking to start or run a successful restaurant business. It helps to get clarity in your business, raise money, and identify potential challenges while starting and growing your business.

How to get funding for your restaurant business?

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

  • Bank loan – You may apply for a loan in government or private banks.
  • Small Business Administration (SBA) loan – SBA loans and schemes are available at affordable interest rates, so check the eligibility criteria before applying for it.
  • Crowdfunding – The process of supporting a project or business by getting a lot of people to invest in your business, usually online.
  • Angel investors – Getting funds from angel investors is one of the most sought startup options.

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

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

Can a good restaurant business plan help me secure funding?

Indeed. A well-crafted restaurant business plan will help your investors better understand your business domain, market trends, strategies, business financials, and growth potential—helping them make better financial decisions.

What's the importance of a marketing strategy in a restaurant business plan?

Marketing strategy is a key component of your restaurant business plan. Whether it is about achieving goals or helping your investors understand the return on investment—an impactful marketing strategy is the way to do it!

Here are a few pointers to help you understand the importance of having a marketing strategy:

  • It provides your business an edge over your competitors.
  • It helps investors better understand your business and growth potential.
  • It helps you develop products with the best profit potential.
  • It helps you set accurate pricing for your products or services.

About the Author

free restaurant business plan sample

Vinay Kevadiya

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

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Download How to Write a Restaurant Business Plan + Free Template

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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

free restaurant business plan sample

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.

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

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A comprehensive 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.

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

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

“You have to show any potential investor that you have an actual plan, you know what you’re talking about, it looks professional, and you’re not just screwing around.” - Charles Bililies, owner of Souvla

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. 

free restaurant business plan sample

A step-by-step guide to writing a restaurant business plan

Embarking on a restaurant venture is an exciting prospect filled with endless possibilities.

However, the key to transforming your culinary dreams into reality lies in the foundation of a well-crafted restaurant business plan.

This guide will walk you through creating a winning restaurant business plan , from defining your niche to seeking expert advice.

So, are you ready to cook up some success?  Let's get started. 

Essential components of a restaurant business plan

A well-structured restaurant business plan typically consists of the following key components:

  • Executive Summary

Company Description

  • Market Analysis
  • Restaurant Design
  • Market Overview
  • External help
  • Financial Analysis

Delving into each section

Now, let's take a closer look at each section of your restaurant business plan and explore the key elements to consider:

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.

With a broad range of options, it’s critical to scrutinize your target market and pinpoint the most suitable choice considering their preferences and your capabilities.

When planning your restaurant design, keep in mind that it should effectively complement your chosen theme and cuisine.

Additionally, consider the potential for patio seating and the involvement of your management team in making these critical decisions.

A well-thought-out concept will not only set the stage for an unforgettable dining experience but also pique the interest of potential investors.

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.

From regional delicacies to innovative fusion dishes, understanding what’s popular and in demand can help you tailor your offerings to the desires of your target audience.

By thoroughly analyzing the market and adapting to evolving tastes, your restaurant can remain relevant and successful in the long run.

Crafting 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.

By articulating your restaurant’s unique values and vision, you’ll create a strong foundation upon which to build a thriving and successful business.

2. Company description

This is the part of the restaurant business plan where you fully introduce the company.

Start this section with the name of the restaurant you are opening along with the location, contacts, and other relevant information. 

Also, include the owner’s details and a brief overview or description of their experience.

The second part of the company description should highlight the legal standing of the restaurant and outline the restaurant’s short and long-term goals.

Provide a brief market study showing that you understand the trends in the regional food industry and why the most independent restaurant investors will succeed in this market.

Here's an example of the page layout:  

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].

Short-term Goals:

  • Generate [Amount] in revenue within the first year of operation.
  • Achieve a [Percentage] customer satisfaction rating within the first six months of operation.

Long-term Goals:

  • Expand to a second location within five years.
  • Become a recognized leader in the regional food industry.

Market Study:

The regional food industry is experiencing a number of trends, including:

  • An increasing demand for fresh,  local ingredients.
  • A growing interest in ethnic cuisine.
  • A preference for casual dining experiences.

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.

By staying abreast of current habits and trends, you can anticipate the needs and desires of your target market and tailor your restaurant’s offerings accordingly.

This forward-thinking approach will not only help you stay competitive but also foster long-term success in the ever-changing restaurant landscape.

  • 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 most important element to launching a successful restaurant is the menu . Without it, your restaurant has nothing to serve.

At this point, you probably don’t have a final version, but for a restaurant business plan, you should at least try to have a mock-up.

Add your logo to the mock-up and choose a design that you can see yourself actually using. If you are having trouble coming up with a menu design or don’t want to pay a designer, there are plenty of resources online to help.

The key element of your sample menu though should be pricing. Your prices should reflect the cost analysis you’ve done for investors. This will give them a better understanding of your restaurant’s target price point. 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.

Download our free restaurant business plan  It's the only one you'll ever need. Get template now

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, its not uncommon to not have a specific location in mind - but you should at the very least have a few options to narrow down.

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. Go into as much detail as possible - including everything from square footage to the demographics of the area.

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 essential 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.

It’s also important to consider the competition in the area and assess whether your restaurant can stand out among existing establishments.

By choosing a location with strong foot traffic and accessibility, you’ll be well on your way to creating a thriving restaurant that appeals to your target market.

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.

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Saif Alnasur

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.

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How to Write a Restaurant Business Plan [Free Template]

Start creating your restaurant’s business plan with BentoBox’s free business plan template.

The restaurant business plan is a crucial first step in turning an idea for a restaurant into an actual business. Without it, investors and lenders will have no way of knowing if the business is feasible or when the restaurant will become profitable. Business plans span dozens (or even hundreds) of pages, and due to the stakes that lie within the document and the work required to write it, the process of writing a restaurant business plan can threaten to overwhelm. 

That’s why BentoBox has created a restaurant business plan template for aspiring restaurant owners. With section prompts for business plan essentials like financial projections, market analysis and a restaurant operations overview, this template makes creating a business plan significantly more manageable. 

Included is a professionally designed, customizable version of the template on Google Docs. Restaurants can download the template below, make a copy and tailor it to their specific concept. For design inspiration,  download here .

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Restaurant Business Plan Template

Download the Free Restaurant Business Plan Template from BentoBox

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How to Write a Restaurant Business Plan: Free Template & Tips

By Dana Krook

Restaurant owner writing business plan

If you want to open a restaurant, the first thing you need to do is create a restaurant business plan. This essential document serves as a blueprint for your vision and details all the different steps you’ll need to take in order to turn your business dreams into reality. 

However, if you’ve never written a business plan before, the process can seem a little intimidating. So to help you get started, we’ve put together a complete guide to writing a business plan for your restaurant. In this guide, we’ll cover:

  • What is a business plan?
  • How and when to write a restaurant business plan
  • The 7 sections of every business plan
  • A free restaurant business plan template

What is a Restaurant Business Plan?

A restaurant business plan is a written document that outlines your business goals and how you will go about achieving those objectives. Put simply, a business plan acts as a written roadmap for a new restaurant from a financial, operational, and marketing perspective. Additionally, a restaurant business plan is also an important document for attracting outside financial investments – especially if you do not have an existing track record.

Though the length of a business plan varies from business to business, this type of document usually spans 15 to 20 pages. All business plans also tend to have the same basic elements, including an executive summary, a detailed description of the business, its services, and its products, a market analysis, an operations plan, and a financial analysis.

Two women reviewing a restaurant business plan.

Why You Need a Business Plan

As mentioned above, a restaurant’s business plan is a very important document, because it serves as a step-by-step guide for bringing your new business to life. By putting all the necessary information in your business plan, you’ll be able to clearly navigate each stage of the journey – from construction to daily operations.

Your business plan is also essential for raising money from investors. Opening a restaurant is expensive and often you’ll need capital from outside investors. Your business plan can help to convince investors to provide you with funding by showing them that you have a well-throughout plan for success and a sound financial strategy.

Restaurant Business Plan Template

Download this customizable restaurant business plan template to create a professional business plan for your new venture.

How to Write a Restaurant Business Plan: The 7 Sections Your Business Plan Template Should Include

While no two business plans are alike, they all include a few common elements. Below, we’ll explain the process of writing a restaurant’s business plan, including the seven key sections to include and what to write in each. You can also follow along and start filling out your own business plan – digitally or on paper – by downloading our restaurant business plan template .

1. Executive Summary

Look at any restaurant business plan example and you’ll see that it starts with an executive summary. The executive summary for a restaurant business plan introduces your new business and serves as a summary for your vision. The goal of this section is to provide an overview of what will be discussed in your business plan and to entice readers (likely investors) to want to know more.

In your executive summary, be sure to touch on your restaurant mission statement , your proposed concept, and how you’ll execute your business plan. You should also list any business partners and, if you’re targeting investors, detail the funding requirements.

And while this section is important, remember to keep it concise. Aim for 600 words max to encourage your reader to dive further into your business plan.

2. Business Description 

A business description section should follow your executive summary. The purpose of this section is to provide your reader with a high-level overview of your restaurant idea and to answer key questions that investors may have, such as the business concept, service model, and ownership structure.

Describe your restaurant concept in detail by providing information on the following:

  • Business structure: Is your restaurant a sole proprietorship, partnership, or something else?
  • Concept: Define your concept and what makes it unique compared to other restaurants. Be clear on the defining theme for your restaurant and what type of cuisine you will serve. Do you have any restaurant names in mind? Include them here.
  • Service Model: Explain what level of service you will offer – whether that’s limited service, full service, or something in between.
  • Menu: Include a small sample menu in your business plan and explain the inspiration behind the menu. 
  • Design and Layout: Provide an overview of your restaurant interior design and layout. Touch on key elements such as plateware, lighting, uniforms, and more.
  • Management and Ownership: Provide more information about yourself and the management team you’ve assembled for your new restaurant, highlighting any relevant experience that will aid in your success. 

Keep in mind that this section can easily come across as a bit dry and mundane – especially for investors who have read dozens of business plans. Think about how you can make your business idea stand out with passionate language and unique details.

3. Target Market and Market Analysis

Whether you’re buying or leasing , this section is where you describe the specific location of your new restaurant and the current market conditions. In addition to general information about your target market, you also want to explain your unique positioning in the market, your ideal customer profile, and how you’ll make your restaurant stand out.

In this section, you’ll clearly define:

  • Location: Explain the location (or prospective location) of your new restaurant and why you chose that specific area.
  • Target Audience: Include both demographics and psychographics.
  • Market Need: Describe the market need your restaurant will satisfy. Maybe you’re a coffee shop appealing to millennials who crave immersive coffee experiences.
  • Positioning and Strategy: Descibe how you’ll meet your market need. Using the coffee shop example, you may choose to provide guided tours of your roastery or host workshops on making coffee.
  • Competition and Opportunities: This includes both direct and indirect competition. Research the market by visiting your competition, seeing how they do things, and pinpointing what you can do better. You can then lay all this information out for investors by sketching out a SWOT analysis .
  • Competitive Advantage: List your competitive advantage. Start by looking at your competition and see where you fit in.
  • Market Trends: Find statistics to prove there’s demand for your concept. For example, a simple Google search for coffee demand in the U.S. yields ample results.

4. Marketing Plan

Your marketing plan section details the restaurant marketing ideas , strategies, and tactics you’ll employ to get the word out about your restaurant. This section should go into detail about how you plan to market your restaurant, and after you open.

For instance, you might want to hire a PR team to drum up excitement ahead of your grand opening. And then after you open, you might want to leverage local food influencers to grow your social media presence.

5. Operations Plan

Your operations section is where you get into the nitty gritty of how your restaurant will operate once you’re up and running.

In this section, include details about:

  • Your Team: Who will be working at your restaurant? If you haven’t filled any positions yet, simply list the roles that need filling.
  • Supplier Relationships: List your suppliers across various categories like food, alcohol, cleaning services, and more.
  • Technology: What’s the best restaurant POS system for your venue? Will you be using third-party food delivery apps or a direct online ordering system ?
  • Insurance: Ensure you follow mandatory restaurant insurance requirements and research any other special coverage you may need.
  • Licensing: Licenses you’ll probably require include a business license, liquor license , music license, sign permit, and food handler’s permit.

6. Financial Analysis and Growth Plan

Your financial analysis is one of the last sections of your business plan, but it’s also one of the most important sections. In fact, many investors may skip straight to this section to determine how viable your idea is and whether your business is an attractive investment (or not). 

Make sure you complete a financial forecast that includes the following: 

  • Pre-opening or startup costs (you may need to get some restaurant startup quotes )
  • Financing, loans, and other funding
  • An investment plan and budget (using a restaurant budget template may be helpful)
  • A sales forecast
  • A projected profit and loss (P&L) statement
  • A break-even analysis 
  • Expenses and expected cash flow

7. Appendix

Adding an appendix section is optional, but highly recommended. This section is a great place to include charts, plans, graphics, pictures, a detailed budget, or any other material investors may find useful.

In your appendix, you may want to include:

  • A sample menu
  • Blueprints or pictures of your restaurant floor plan
  • Additional financial charts and figures
  • Design mockups

Ready to get started? Grab the template!

Man reviewing business plans in a restaurant.

9 Tips for Writing a Great Plan

Now that you understand what key elements to include in your restaurant’s business plan, let’s look at 9 tips for writing yours.

1. Use a Business Plan Template

Before writers start writing, they usually have a basic outline that acts as a template – a starting point – for their idea. By following the same approach when writing your business plan, the entire process will be much smoother. And lucky for you, we have a free restaurant business plan template available to help you get started.

2. Create a Detailed Outline

Using our template, create an even more detailed outline. Make your way through all the sections of your business plan and jot down key points under each section.

3. Embrace the “Good Enough” Mindset

As you move through the sections of your plan, you may get stuck and have nothing to say. If this happens, make a note to come back to it later and move on. You can always include more detail after you’ve done more research.  

4. Research to Find Statistics and Inspiration

You will need to research to find statistics to back up your arguments, with specific sections requiring more research than others (i.e. the “Market Analysis” section). You may even want to find a sample restaurant business plan that will spark your creativity and give you ideas on how to better present yours.

5. View Your Plan as a Work in Progress

Writing a business plan takes time as you get a grip on the details and fine-tune your message. The key is to embrace this process and view your business plan as an ever-evolving document you can add to over time. 

Ready to kickstart your restaurant business plans?

6. know who your audience is.

Who are you writing for? Investors? Just you and your staff? Your audience will dictate the contents of your plan, the level of detail, and what language you’ll use. 

If you’re writing for investors, your plan will need to be more detailed than if you’re writing for internal stakeholders. And because investors may have limited knowledge of restaurant terminology, avoid industry jargon and instead use plain English. It’s helpful to look at another restaurant business plan example to see how these types of documents are written.

7. Use Visuals, Charts, and Tables

Use images, graphics, tables, and charts to explain complex ideas, add color to your document – both literally and figuratively – and present specific information. 

8. Summarize Each Part of Your Business Plan

After you’ve completed a section of the plan, write a short summary that highlights the critical details and key takeaways of that section.

9. Write Your Executive Summary Last

An executive summary for a restaurant business plan summarizes your entire document so you should try to write it last – after you’ve covered all the details.

The Importance of Business Plans in the Restaurant Industry

Writing a restaurant business plan is essential – even if you already own a restaurant. A business plan acts as a blueprint you can follow, reduces stress, and boosts investor confidence. And when you start with a restaurant business plan template , the process moves that much faster.

Photo of Dana Krook

Dana is the former Content Marketing Manager at TouchBistro, sharing tips for and stories of restaurateurs turning their passion into success. She loves homemade hot sauce, deep fried pickles and finding excuses to consume real maple syrup.

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How to write a restaurant business plan.

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A small restaurant business plan is the roadmap you use to open a successful spot. As a first step to creating yours, ask your friends and colleagues to share restaurant business plan examples. Their restaurant business plan samples can inspire yours.

Once you’ve studied those examples, it’s time to start writing your own. No matter how much thought you’ve put into your concept or how many trusted colleagues have assured you of its greatness, you must write a restaurant business plan. It will prove the viability of your concept to potential investors and provide them with a clear and engaging answer to the question: “Why does the world need this restaurant?”

“The point of a business plan is to show that you’ve done your homework,” says Charles Bililies, owner of Souvla , a fine casual Greek restaurant in San Francisco that has received national acclaim since opening in the spring of 2014.

“You have to show any potential investor that you have an actual plan, you know what you’re talking about, it looks professional, and you’re not just screwing around.”

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

1. Branded cover

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

2. Table of contents

A table of contents in a restaurant business plan provides an organized overview of the document’s structure and content. It typically appears at the beginning of the plan and lists the major sections and subsections with their corresponding page numbers.

The table of contents is important for several reasons. Firstly, it allows readers to quickly navigate through the plan, enabling easy access to specific sections of interest. Secondly, it helps in presenting a professional and well-structured document, showing that you have carefully organized your thoughts and ideas. It also improves readability and comprehension, as readers can easily locate and refer back to relevant information

Image depicts a restaurant worker in a new restaurant.

A restaurant owner contemplates the design of a new space as part of their business plan. | Credit: Getty Images

3. Restaurant concept

Describe your restaurant concept and get the reader excited about your idea. Specify whether the restaurant will be fine dining or more casual. Include an executive summary and go into detail about the food you’ll be serving, inspiration behind your concept, and an overview of service style.

Define clearly what will be unique about your restaurant and include your mission statement. This section should include a market analysis that shows how your restaurant will be similar and different from competing restaurants.

4. Sample menu

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

Your sample menu should also include prices that are based on a detailed cost analysis. This will:

  • Give investors a clear understanding of your targeted price point
  • Provide the info needed to estimate check averages
  • Show the numbers used create financial projections for starting costs
  • Show investors that you’ve done the homework
  • Prove you can stay within a budget

This section is most relevant for:

  • Fine-dining concepts
  • Concepts that have a unique service style
  • Owners who have particularly strong feelings about what role service will play in their restaurant.

It can be a powerful way of conveying your approach to hospitality to investors by explaining the details of the guest’s service experience.

Will your restaurant have counter service and restaurant hostess software designed to get guests on their way as quickly as possible, or will it look more like a theater, with captains putting plates in front of guests simultaneously?

If an extensive wine program is an integral part of what you’re doing, will you have a sommelier? If you don’t feel that service is a noteworthy component of your operation, address it briefly in the concept section.

Image depicts two restaurant workers discussing finances.

Two restaurant workers review finances for a new restaurant as part of their business plan. | Credit: Getty Images

6. Management team

Write a brief overview of yourself and the team you have established so far. You want to show that your experience has provided you with the necessary skills to run a successful restaurant and act as a restaurant business owner.

Ideally, once you have described the strong suit of every member of your team, you’ll be presenting a full pitch deck. Most independent restaurant investors are in this for more than just money, so giving some indication of what you value and who you are outside of work may also be helpful.

Incorporate some visuals. Create a mood board that shows images related to the design and feeling of your restaurant.

Whether you’re planning to cook in a wood-burning oven or are designing an eclectic front-of-house, be sure to include those ideas. Photos of materials and snippets of other restaurants that you love that are similar to the brand you’re building are also helpful.

8. Target market

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

Image depicts two restaurant workers having a discussion.

Two restaurant workers discuss a business plan. | Credit: Getty Images

9. Location

There should be a natural and very clear connection between the information you present in the “Target Market” section and this one. You probably won’t have a specific site identified at this point in the process, but you should talk about viable neighborhoods.

Don’t assume that potential investors will be familiar with the areas you’re discussing and who works or lives there—make the connections clear. You want readers to be confident that your restaurant’s “ideal” diner intersects with the neighborhood(s) you’re proposing as often as possible.

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

10. Market overview

Address the micro and macro market conditions in your area and how they relate to licenses and permits. At a macro level, what are the local and regional economic conditions?

If restaurants are doing poorly, explain why yours won’t; if restaurants are doing well, explain how you’ll be able to compete in an already booming restaurant climate. At a micro level, discuss who your direct competitors are. Talk about what types of restaurants share your target market and how you’ll differentiate yourself.

11. Marketing and publicity

The restaurant landscape is only getting more competitive. Discuss your pre- and post-opening marketing plans to show investors how you plan to gain traction leading up to opening day, as well as how you’ll keep the momentum going.

If you’re going to retain a PR/marketing company, introduce them and explain why you’ve chosen them over other companies (including some of their best-known clients helps). If not, convey that you have a solid plan in place to generate attention on your own through social media, your website , and media connections.

Image depicts two restaurant workers having a discussion over a tablet.

Using technology, like these two restaurant workers, can streamline discussions about a business plan. | Credit: Getty Images

12. Specialists and consultants

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

  • General contractor
  • PR and marketing

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

13. Business structure

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

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

14. Financial projections

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

Before creating realistic financial projections, your accountant will want to know:

  • How many seats the restaurant will have
  • What your average check will be
  • How many covers per day you plan to do

Being conservative in these estimations is key. These three data points will be used as the basis for figuring out whether your concept is financially feasible.

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

A well-vetted accountant with restaurant experience will know exactly what you’ll need to have prepared to show investors.

The key projections you can expect to work on are:

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

Writing a comprehensive restaurant business plan is a crucial step towards opening a successful establishment. By seeking inspiration from examples, demonstrating your expertise, and addressing all the essential components, you can prove the viability of your concept to potential investors.

Remember, a well-prepared business plan demonstrates professionalism and a clear understanding of your goals, increasing your chances of achieving long-term success in the competitive restaurant industry.

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Restaurant Business Plan Template

Download our template and start creating your restaurant business plan.

Restaurant Business Plan Template

Updated September 22, 2023 Reviewed by Brooke Davis

Your restaurant business plan is an outline of your future success. A well-formulated plan helps put the big picture together no matter how good your restaurant ideas are.

A business plan helps prove the viability of your thoughts and can provide investors with the information they need to sign on to your project. Investors need to know how you will run your restaurant in a competitive market and how you will overcome any challenges.

Your business plan lets you provide a framework for yourself and others to get your restaurant off the ground. Lack of preparation and a proper plan is one of the leading reasons new restaurants fail within their first year.

Learn how to write a restaurant business plan and avoid many common pitfalls of new business owners. Legal Templates has a free restaurant business plan template to help you get started.

Why You Need a Business Plan for Your Restaurant Business

How to write a business plan for a restaurant, restaurant business plan example.

Too many new restaurant owners fail to put together a business plan. You may think you don’t need one because you know what you want to do. Without a proper business plan, however, you’re moving into a difficult process without a strong framework for success.

When you want people to invest in your business, you need to be able to demonstrate future success. A concrete and carefully detailed business plan is a must. A well-crafted plan increases the likelihood that you will secure investors.

A business plan aims to help you achieve your goals at each stage of your business development and operation. The program will cover operational details, regulatory compliance, hiring practices, and other essential details.

A business plan can also help you turn your vision into tangible goals others can see. With this in a detailed plan, you will be more likely to create a successful and long-lasting restaurant.

people eating in a restaurant

Many people don’t know how to start a restaurant business plan without help. A good plan hits the essential details and outlines your vision for the restaurant’s future. However, you don’t have to do this from scratch. A restaurant business plan example can help you get started and know what to include in your plan.

1. Executive Summary

An executive summary is a brief overview of your company. It will outline why the community wants your food and needs your restaurant. This summary section will focus on your intended reader, whether that person is yourself or a potential investor.

An executive summary is a place for brief details rather than an in-depth and fact-heavy outline. Many people consider this the essential part of the plan, as it will outline why the restaurant will succeed.

The executive summary is your chance to capture the reader’s attention. Many people will decide whether to keep reading your plan, so getting off on the right foot is essential. Your executive summary will include information like:

  • How will your restaurant be competitive
  • The type of food you will serve and a menu
  • The target demographics for the restaurant
  • An implementation plan
  • Outline of competition you will face
  • Who the owners and staff will be
  • The organizational structure of your restaurant
  • Marketing and sales strategies

Many of these details will receive an in-depth treatment later in your plan. They should provide just the key points you want to make to summarize the rest of your business plan.

2. Management Team

Your restaurant business plan should include a section that presents your management team. Here, you detail the responsibilities of each owner, manager, and staff member. You lay out expectations for who will do what in getting the business started. These details also help show investors you are serious and know how to handle the day-to-day operation of a restaurant business.

The management team section should include essential details about the ownership of the restaurant, including:

  • Legal names of each owner
  • How the restaurant will be legally structured (corporation, limited liability company (LLC), etc.)
  • Types of Ownership
  • Percentage of ownership for each owner
  • Ownership agreement among the parties

Your business plan should also include details about those running the restaurant daily. While there may be some overlap — especially in small restaurants — management responsibilities should be clearly outlined. This information should include the following:

  • Full names of any management team member
  • Education and background
  • Past restaurant or management experience
  • Title and summary of job responsibilities
  • Any food industry training
  • Salary and benefits information

3. Products and Services

Investors want to know what you will be serving and how you know customers will like it. This is where you can get specific and show why people flock to your restaurant. A robust opening menu shows you are prepared and know how to attract potential customers. The products and services section will include your sample menu and any other services your restaurant will provide.

This section should also address other questions about how you will handle your products:

  • How will you order the necessary supplies?
  • What are the costs of products and the sales price?
  • How will you measure sales success?
  • Why will customers choose your food over competitors’?
  • How will your menu change over time?

Too many new restaurant owners have a great vision and food but don’t know how to execute a successful business. Investors want to know that your food will be good and that you fully understand how to run a restaurant. A restaurant business plan template can help you create a successful plan.

4. Customers and Marketing

You need to know who your customers are going to be. Any successful restaurant understands its key demographics and how it will market its business to these potential customers. Your business plan must outline important information about your customers and provide detailed data about the availability of these customers in your area.

Market research is often helpful in demonstrating that the type of customer you are looking for is readily available in your local marketplace. Supporting information must be available here to show investors you have customers to keep your restaurant long-term.

Marketing strategies and an ongoing plan are essential to the success of a new business — especially a restaurant. It would be best to show how you would make people aware of your new restaurant and engage customers in the future. Your restaurant business plan can include marketing details such as:

  • Where will your restaurant be located?
  • Will you offer delivery, and what is the range?
  • Will you advertise on social media, your website, or other digital marketing?
  • Will you use billboards, flyers, or other complex media advertising?
  • What is your advertising budget?

These crucial details demonstrate you have a real plan for your restaurant’s success.

5. SWOT Analysis

A SWOT analysis for your new restaurant will focus on four key areas:

  • Opportunities

A SWOT analysis addresses difficult questions in an easy-to-read format. It is a business tool that helps to analyze how your restaurant will perform against your competition. It will look at internal and external factors that may help or hurt your future business.

This data is based on real-world facts rather than ideal conditions or best hopes.

6. Financials

The financials section details the key areas of financial performance for your business. This includes information about start-up costs and break-even points. It also shows how and when the company can profit and see a return on investment.

The financial section should include the following:

  • Monthly expenses — supplies, payroll, rent, etc.
  • Price points for all products
  • Projected revenue
  • Mathematical projections for the restaurant
  • Variable costs of the business
  • Financial records and cash flow statements

7. Operations

Your restaurant business plan must address how your restaurant will run. While this includes details about products and services, it will also cover other critical operational details such as:

  • Employment requirements
  • Business hours
  • Licensing and food inspection requirements
  • Cleaning procedures
  • Restaurant design
  • Mission statement
  • Restaurant location

Investors want to see precisely how you will run your business and how you will do it successfully. People often hesitate to invest in a restaurant, as many eateries fail within the first year.

However, a strong business plan showing you understand your specific operational issues will go a long way to alleviate these concerns and get you started on the right foot.

8. Appendix

The appendix section allows you to include other valuable documents and information at the end of the business plan. This may be information that does not fit well into different sections or is supporting documentation for the information in the primary areas. An appendix might include, but is not limited to:

  • Letters of reference
  • Legal permits and licensing
  • Customer reviews of food and services
  • Pictures of people enjoying your food
  • Restaurant design sketches
  • Photos of a proposed restaurant location
  • Market research

The appendix lets you end on a good note. You can provide additional information to bolster the rest of your business plan.

Your restaurant business plan should be comprehensive and easy to understand. The prospect of putting one together can feel daunting without some help. A restaurant business plan sample can help you start and tell you what to include.

Restaurant business plan screenshot

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Restaurant Business Plan Template

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Sample Restaurant Business Plans For a New Business Owner

examples of a restaurant business plan

Writing a business plan is an essential part of starting a restaurant. Not only does it provide a roadmap for the future but it also helps to create funding opportunities and attract potential investors. For new business owners, having access to sample restaurant business plans can be especially helpful in providing direction and insights into how to write a restaurant business plan on their own.

Download our Ultimate Restaurant Business Plan Template

Having a comprehensive business plan in place is vital for any successful restaurant venture. It will serve as the foundation for your operations, setting out the goals and objectives that will help guide your decisions and actions. A well-written business plan will help you understand your restaurant’s startup costs and can also give you clarity on realistic financial projections and help you secure financing from investors and/or get a loan to start a restaurant. Examples of restaurant business plans are great resources to draw upon when creating your own plan to ensure that all the key elements are included in your document.

Below is an example restaurant business plan to help you see what one should look like. It is not however nearly as comprehensive and successful in raising capital for your restaurant as Growthink’s Ultimate Restaurant Business Plan Template , but it can help you write a business plan for your restaurant.

Restaurant Business Plan Example #1 – Black Pearl Seafood Restaurant

Table of contents.

Executive Summary

Company Overview

Industry analysis, customer analysis, competitive analysis, marketing plan, operations plan, management team, financial plan.

The Black Pearl Seafood Restaurant is a high-end seafood restaurant located in the heart of the historic district in New Orleans, LA. The restaurant will serve fresh seafood dishes with a modern twist and provide an unforgettable culinary experience for its guests.

The Black Pearl Seafood Restaurant is seeking to raise $200,000 in startup capital from a group of private investors. The funds will be used to cover the costs of building out the restaurant’s specific location, purchasing equipment and supplies, and hiring staff.

The Black Pearl Seafood Restaurant has a projected annual revenue of $1,200,000 and is expected to be profitable within its first year of operation. The restaurant’s target market is affluent diners who are looking for an exquisite seafood dining experience.

The Black Pearl Seafood Restaurant offers a unique and innovative menu that features fresh seafood dishes with a modern twist. The restaurant’s menu includes items such as:

  • Blackened salmon with shrimp and grits
  • Fried catfish po’ boy with remoulade sauce
  • Grilled Louisiana shrimp skewers
  • Crawfish etouffee
  • Shrimp gumbo

The Black Pearl Seafood Restaurant also offers a wide selection of wine and beer to complement its menu.

Company Description

The Black Pearl Seafood Restaurant is owned and operated by John Doe. Mr. Doe has over 10 years of experience in the food and beverage industry. He has worked as a chef at several renowned restaurants in New Orleans and has also owned and operated his own catering business.

The Black Pearl Seafood Restaurant will be located at 123 Main Street in New Orleans, LA. The restaurant will occupy a 3,000-square-foot space that was formerly occupied by a pizzeria. The location is in close proximity to several hotels and tourist attractions, which will generate significant foot traffic for the business. It is also located within walking distance of the Central Business District attracting local office workers and residents.

The Black Pearl Seafood Restaurant will have a seating capacity of 60 guests. The restaurant will also have a full-service bar that will serve beer, wine, and cocktails.

The seafood restaurant industry is one of the fastest-growing segments of the food service industry. Over the past five years, the industry has experienced strong growth due to an increase in the popularity of seafood as a healthy dietary choice.

The seafood restaurant industry is expected to continue to grow over the next five years as consumers’ preference for healthy and delicious food continues to rise. In addition, the industry will benefit from an increase in per capita disposable income, which will allow consumers to spend more on dining out.

Other Industry Analysis Points

  • The seafood restaurant industry is regulated by the FDA
  • Changes in government policies could impact the industry
  • The seafood restaurant industry is sensitive to changes in the economy
  • An economic downturn could lead to a decline in revenue and profit margins
  • The seafood restaurant industry is influenced by consumer trends and preferences
  • Health-conscious consumers are increasingly seeking out seafood as a healthy dietary choice

Technological:

  • The seafood restaurant industry is impacted by advances in food technology
  • New cooking techniques and equipment can help to improve the quality of dishes served
  • The seafood restaurant industry is subject to food safety and sanitation regulations
  • Changes in the law could impact the way that restaurants operate

Environmental:

  • The seafood restaurant industry is impacted by changes in the environment
  • The quality of seafood dishes can be impacted by pollution and other environmental factors

The Black Pearl Seafood Restaurant will target two primary customer market segments: tourists and local residents.

The tourist market segment consists of individuals who are visiting New Orleans for leisure or business purposes. This market segment is significant for the business as it represents a large portion of the city’s population. New Orleans is a major tourist destination, with over 16 million visitors per year.

The local resident market segment consists of individuals who live and work in New Orleans. This market segment is significant for the business as it represents a stable source of income. Local residents are more likely to visit the restaurant on a regular basis and recommend it to friends and family.

Competitor Analysis

The Black Pearl Seafood Restaurant will compete in the seafood restaurant industry. Through our competitive research, the restaurant’s closest direct competitors will be Red Fish Grill, Bourbon House, and GW Fins.

The Black Pearl Seafood Restaurant will compete in the seafood restaurant industry. The restaurant’s closest competitors will be Red Fish Grill, Bourbon House, and GW Fins.

Red Fish Grill is a seafood restaurant located in the French Quarter of New Orleans. The restaurant offers a casual dining experience with a menu that features fresh seafood dishes.

Bourbon House is a seafood restaurant located in the French Quarter of New Orleans. The restaurant offers a more upscale dining experience with a menu that features fresh seafood and steak dishes.

GW Fins is a seafood restaurant located in the Warehouse District of New Orleans. The restaurant offers an upscale dining experience with a menu that features fresh seafood dishes.

The Black Pearl Seafood Restaurant will differentiate itself from its competitors by offering a more innovative and modern menu with fresh seafood dishes that are prepared using unique cooking techniques. In addition, the restaurant will provide a superior level of customer service and create an unforgettable dining experience for its guests.

Our competitive advantages include:

  • Unique menu with fresh seafood dishes that are prepared using unique cooking techniques
  • Superior level of customer service

Products : The Black Pearl Seafood Restaurant will serve a variety of fresh seafood dishes that are prepared using unique cooking techniques.

Price : The price of menu items will be competitive with other seafood restaurants in the area.

Promotion : The Black Pearl Seafood Restaurant will use a combination of marketing strategies to promote the business and attract customers.

  • Develop a website and create social media accounts to reach a wider audience
  • Develop a promotional video to generate interest in the restaurant
  • Participate in local food festivals and events to generate awareness
  • Launch a targeted advertising campaign in local publications and on radio and television
  • Develop relationships with local tour operators to promote the restaurant to visitors
  • Offer discounts and special promotions to generate repeat business

Place : The Black Pearl Seafood Restaurant will be located in the French Quarter of New Orleans.

The Black Pearl Seafood Restaurant will be open for lunch and dinner seven days a week. The restaurant will be closed on Thanksgiving and Christmas Day.

The Black Pearl Seafood Restaurant will source seafood from local suppliers and growers to ensure the freshest ingredients are used in dishes.

The restaurant will use a point-of-sale system to manage inventory and track sales.

The restaurant will seat up to 100 guests at a time. Reservations will be accepted for parties of eight or more. Walk-in guests will be accommodated on a first-come, first-served basis.

The Black Pearl Seafood Restaurant will have a staff of 20 employees, including a head chef, sous chefs, kitchen staff, servers, and hostesses.

The Black Pearl Seafood Restaurant will be owned and operated by John and Jane Doe.

John Doe has over 10 years of experience in the restaurant industry. He has worked as a chef, manager, and consultant for a variety of restaurants.

Jane Doe has over 20 years of experience in the hospitality industry. She has worked as a hotel manager, event planner, and marketing consultant.

The Black Pearl Seafood Restaurant will have start-up costs of $500,000. The majority of the start-up costs will be for leasing and outfitting the restaurant space. Other start-up costs include purchasing kitchen equipment, hiring staff, and marketing the business.

The Black Pearl Seafood Restaurant is projected to generate $1.5 million in sales in the first year of operation. The restaurant is expected to have net profits of $250,000 in the first year.

Sample Menu

Appetizers:

  • Jumbo shrimp cocktail
  • Oysters Rockefeller

Soups and salads:

  • Seafood bisque
  • Caesar salad with grilled shrimp
  • House salad with tuna steak
  • Spinach salad with scallops
  • Shrimp scampi
  • Surf and turf (filet mignon and lobster tail)
  • Grilled salmon with roasted vegetables
  • Blackened redfish
  • Bread pudding with rum sauce
  • Bananas Foster
  • Cheesecake with berry sauce
  • Key lime pie
  • Soda, coffee, tea, milk
  • Beer, wine, cocktails

Financial Projections

Balance sheet.

[insert financial statement]

Income Statement

Cash flow statement, restaurant business plan example #2 – la cocina de el paso: home of authentic mexican cuisine.

La Cocina de El Paso is a restaurant that specializes in serving authentic Mexican cuisine. The owners, John and Jane Doe, have over 30 years of combined experience in the hospitality and restaurant industry. This wealth of experience will ensure the success and longevity of the business.

Located in the heart of El Paso, La Cocina de El Paso will offer a relaxed and welcoming atmosphere. Guests can expect to be served freshly made dishes, prepared with only the freshest ingredients. The restaurant will also serve a selection of beer, wine, and cocktails.

La Cocina de El Paso will cater to both locals and tourists alike. To promote the business, the owners plan to launch an aggressive marketing campaign that will include print ads, radio spots, and social media. In addition, the restaurant will partner with local businesses to offer discounts and promotional offers.

The owners have estimated start-up costs of $500,000. The majority of this amount will be used to lease and outfit the restaurant space. Income is projected to reach $1.75 million within the first year of operations, with net profits of $350,000.

La Cocina de El Paso is an upcoming restaurant that will offer authentic Mexican cuisine. The restaurant will be located in downtown El Paso, Texas, and will feature a relaxed atmosphere with seating for up to 150 guests.

The restaurant will utilize only the freshest ingredients in its dishes and offer a selection of beer, wine, and cocktails. The menu will feature appetizers, soups and salads, entrees, desserts, and drinks.

The restaurant industry is highly competitive. In particular, Mexican cuisine has gained popularity in recent years. To succeed, La Cocina de El Paso must differentiate itself from other restaurants in the area.

The restaurant will focus on offering fresh and authentic Mexican cuisine with a welcoming atmosphere. The owners plan to partner with local businesses and offer discounts and promotional offers. In addition, the owners plan to launch an aggressive marketing campaign that will include print ads, radio spots, and social media.

The target market for La Cocina de El Paso will be both locals and tourists. The restaurant is located in a tourist area and is close to several attractions. As such, it will be well-positioned to attract customers from out of town as well as local residents.

The restaurant will serve a variety of customers, including young adults and families. To appeal to this demographic, the restaurant will offer an inviting atmosphere with comfortable seating and a selection of entertainment options. Additionally, the menu will feature authentic Mexican dishes that are sure to please all tastes.

Ideal Customer Demographics:

  • Young adults: ages 18-34
  • Local residents

Psychographics:

  • Adventurous eaters
  • Value conscious
  • Seeking authentic experiences

There are several other restaurants in El Paso that specialize in Mexican cuisine. Main competitors include El Paso’s Best, El Taco Loco, and Casa Azul.

El Paso’s Best is the area’s premier Mexican restaurant. The food is of high quality and the atmosphere is casual yet upscale. Prices are slightly higher than La Cocina de El Paso, but the quality of the food makes it worth the price.

El Taco Loco is a fast-food Mexican restaurant. The food is inexpensive, but the quality is not as high as La Cocina de El Paso.

Casa Azul is a family-style Mexican restaurant with more of a casual atmosphere. Prices are slightly lower than La Cocina de El Paso and the menu features traditional Mexican dishes.

To differentiate itself, La Cocina de El Paso will focus on fresh ingredients and authentic Mexican dishes. The restaurant will also offer a selection of beer, wine, and cocktails, as well as discounts and promotional offers. Finally, the owners plan to launch an aggressive marketing campaign that will help spread the word about La Cocina de El Paso.

To attract customers, La Cocina de El Paso will focus on marketing its fresh and authentic Mexican cuisine.

Below is a sample menu for La Cocina de El Paso, featuring traditional Mexican dishes and a selection of beer, wine, and cocktails.

  • Quesadillas
  • Guacamole and Chips
  • Stuffed Jalapenos
  • Queso fundido, taquitos

Soups & Salads:

  • Chicken Tortilla Soup
  • Caldo de Res (Beef Soup)
  • Taco Salad with Ground Beef or Grilled Chicken
  • Ensalada de la Casa (House Salad)
  • Ensalada Fresca (Fresh Salad)
  • Tacos al Carbon (Grilled Steak Tacos)
  • Fajitas (Steak, Chicken, or Vegetarian)
  • Chiles Rellenos (Stuffed Peppers)
  • Carne Asada con Papas
  • Camarones a la Diabla
  • Enchiladas Verdes
  • Churros con Chocolate
  • Tres Leches Cake
  • Flan Napolitano
  • Beer & Wine

Promotions:

The restaurant will offer promotional discounts and specials. For example, customers who purchase two entrees may receive a complimentary appetizer or dessert. The owners plan to partner with local businesses to offer additional discounts and promotional offers.

La Cocina de El Paso will offer competitive pricing. Prices will be slightly lower than El Paso’s Best, but higher than El Taco Loco and Casa Azul.

The restaurant will be located in downtown El Paso, close to several attractions and tourist sites. The owners hope that the convenient location will help bring in both tourists and local residents.

Marketing Mix

To reach its target customers, La Cocina de El Paso will use a combination of traditional marketing strategies such as print ads, radio spots, and TV commercials, as well as digital marketing tactics such as content marketing, social media campaigns, email newsletters, and online advertising.

  • Print Advertising : The owners plan to run print ads in local newspapers and magazines that target young adults and families.
  • Radio & TV Spots : The restaurant will also air radio spots and TV commercials that feature its menu items and promotional offers.
  • Content Marketing : La Cocina de El Paso will create content that highlights the freshness of its ingredients and the authenticity of its Mexican dishes. The content will be shared on social media, in email newsletters, and on the restaurant’s website.
  • Social Media Campaigns : The restaurant will run campaigns on Facebook and Instagram that feature customer reviews, contests, and giveaways.
  • Online Advertising : The owners plan to use Google Ads and other online platforms to reach potential customers.

The owners of La Cocina de El Paso are confident that their marketing strategy will help the restaurant stand out from its competitors and attract customers. With its fresh and authentic Mexican cuisine, competitive prices, convenient location, and aggressive marketing campaigns, La Cocina de El Paso is sure to be a success.

Collaborative Promotion: The owners of La Cocina de El Paso plan to partner with local businesses in order to create mutually beneficial promotional offers. For example, the restaurant may offer discounts to customers who use services from one of its partners. The owners believe that this type of collaborative promotion will help draw in more customers and generate additional revenue for the business.

Events: La Cocina de El Paso plans to host events such as cooking classes and live music performances in order to build relationships with customers and increase brand awareness. The restaurant will also use these events to showcase the freshness of its ingredients, its Mexican cuisine, and the quality of its drinks (margaritas, beer & wine, cocktails).

These strategies are designed to help La Cocina de El Paso build a strong customer base and become a popular destination in downtown El Paso. The owners are confident that these tactics will help the restaurant stand out and create a positive impact on the local community.

La Cocina de El Paso will have a skilled team of servers, cooks, and bartenders who are knowledgeable about the restaurant’s Mexican cuisine. The owners plan to focus on delivering high-quality customer service in order to ensure customers have a great experience. The owners also plan to invest in modern kitchen equipment that can help streamline the cooking process.

The restaurant will be open from 11 am to 10 pm on weekdays and from 11 am to 11 pm on weekends. The owners plan to hire additional staff during peak hours in order to handle the influx of customers. The owners also plan to use advanced reservation systems and delivery services to accommodate customers who would prefer not to wait in line.

The owners of La Cocina de El Paso have extensive experience in the restaurant industry. They plan to hire a team of experienced managers who can handle day-to-day operations and ensure that the restaurant runs smoothly. The management team will also be responsible for developing marketing strategies, overseeing staff training programs, and creating promotional offers.

The job description for the management team includes:

  • Overseeing day-to-day operations
  • Developing marketing strategies and managing promotional campaigns
  • Creating training programs for staff members
  • Handling customer inquiries and complaints
  • Ensuring that food safety standards are met
  • Analyzing data to identify areas for improvement.

The total start-up cost of La Cocina de El Paso is estimated at $500,000.

This includes:

  • $100,000 for lease deposits and renovations costs;
  • $200,000 for furniture and fixtures;
  • $50,000 for marketing and advertising;
  • $50,000 for kitchen equipment;
  • $100,000 for the salary of the management team.

The owners plan to finance the start-up costs through a combination of their personal savings and bank loans. They also plan to generate additional revenue by offering catering services and hosting special events at the restaurant.

The financial forecast for La Cocina de El Paso is optimistic. The owners expect to break even in the first year of operations and reach profitability within five years.

Free Restaurant Business Plan Example PDF

Download our restaurant business plan pdf here. This is a free restaurant business plan example to help you get started on your own restaurant plan.

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Restaurant Business Plan PDF Example

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  • February 23, 2024
  • Business Plan

the business plan template for a restaurant

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.

the business plan template for a restaurant

Restaurant Business Plan

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

Restaurant Business Plan executive summary1

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

Business Plan_Pizzeria restaurant

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

Restaurant Business Plan market overvie1

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

Restaurant Business Plan strategy

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.

Restaurant Business Plan management1

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

Restaurant Business Plan financial plan1

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Moscow's culinary opportunities: How to open a restaurant

free restaurant business plan sample

Having a nice family-style restaurant in the Russian capital with a flavor of your home country is a popular business option for many expats. But it’s not as easy as it might seem. Here are a few things to consider for potential restaurant-owners.

Thinking it through

First and foremost, one should make sure that owning a restaurant, even a small one, is really something you would like to do. As any kind of business, it takes a significant amount of time and money to manage and develop. “Success in public catering requires hard work, without weekends or holidays,” Ilias Iliadis, owner of Pita&Suvlaki Greek restaurant in Moscow, told Russia Beyond. “It is not as hard to open a place as running it.”

One will need to learn everything about every aspect of a business, from legal, fire and sanitary requirements to managing business partner relationships and hiring experienced staff. “There are many difficulties in this sphere, so you need to be totally in love with what you do to be successful,” says Radomir Krajinovic, owner of Serbian restaurant Optimist.

The number of national cuisine restaurants have grown in Moscow over the last few years.

The number of national cuisine restaurants have grown in Moscow over the last few years.

Market trends

As we noted previously, the economic crisis had led to many Russians cutting back and, as a result, there has been a growth in interest in developing fast food outlets.

Yet, the general dynamic for restaurants is toward growth: According to Poster company 2017 review of trends in the restaurant business, healthy eating, vegetarian food, open kitchen format, craft beer, food trucks (mobile cafes), and regional cuisine are becoming more popular in Moscow. The number of restaurants and bars grow and they compete for custom by offering special deals and interesting dining formats.

“Over the last few years the number of national cuisine restaurants have grown,” says Krajinovic. ”Yes, the crisis has led to fewer people visiting us, but we are still doing well - we are opening a new restaurant soon.”

Iliadis’s venture is also experiencing growth: He opened his first café in city center in 2014 – now he has opened a second restaurant and a third one is on the way.

Of course, setting up a firm without back is impossible. “To open a small restaurant or a cafe one would need 5 million rubles ($87,160),” Vladimir Shalaev, a lawyer at BMS Law Firm, told Russia Beyond. Iliadis confirms this figure. “In our case it was a year before it paid off. Our small restaurant became popular quickly so we had to find a bigger place,” he adds.

“The biggest part of what you’ll need to pay is rent. It is very expensive here,” Krajinovic says. “Other things depend on what one wants. A home-style restaurant might require from seven to 10 million rubles of investment which will pay off in two years.”

Russian banks also offer business loans. “You need to have 30 percent of the necessary investment for the new project and the bank will cover the remaining 70 percent,” says Igor Glukhov, deputy director of Credit Department of RosEvroBank.

If you serve good food and your clients sense it, they will become regulars and inspectors will not come often if they don’t receive complaints.

If you serve good food and your clients sense it, they will become regulars and inspectors will not come often if they don’t receive complaints.

Legal aspect

The procedure of setting up a legal entity is no different for a foreigner than for a Russian national. “You need to gather all necessary documents to register a firm: Passport, various papers, a receipt of registration fee payment; foreign citizens need to provide a certified passport translation as well,” Shalaev said.

Of course, just registering a company will not be enough. You need to get a license for selling alcohol, rent a place for your café, add it to the commercial register, then get all necessary permits from sanitary and fire inspections, as well arrange for garbage disposal, Shalaev added.

“The legal framework is very similar to that in Greece,” Iliadis says. “The Russian requirements gradually develop to European standards. Of course, like in Greece, there are still some outdated rules, such as having a separate room for peeling potatoes, but inspectors don't take it seriously. No one terrorizes you every day without reason. If you serve good food and your clients sense it, they will become regulars and inspectors will not come often if they don’t receive complaints.”

Krajinovic, who has been running his restaurant since 2012, agrees. “There are no problems. If you follow all the necessary requirements and use fresh products, no one will bother you asking for money,” he says. “A good thing here is that 3-4 months after starting a business you know how much tax you will need to pay, as opposed to Europe, where the percent might change. Here we pay 15-20 percent of our profits.”

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How to Write a Food and Beverage Business Plan + Sample Business Plan PDF

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Elon Glucklich

7 min. read

Updated February 17, 2024

Free Download: Sample Food and Beverage Business Plan Templates

The food and beverage sector is booming. Restaurant openings rose 10% in 2023 compared to 2022 — even higher than in pre-pandemic years.

From fine dining to food trucks, farmers to brewers, and wholesalers to coffee makers, there are opportunities across the food and beverage industry. 

But starting a business without covering the basics — your operations plan, marketing tactics, financial strategy, and more — carries huge risks. 

That’s why we recommend you write a business plan.

  • Why write a food and beverage business plan?

Writing a business plan is an easy first step that you can start for free. Plus, businesses that take time to plan are significantly more successful than those that don’t.

Many food and beverage establishments fail because of one of the following:

  • Poor inventory management
  • Underestimated expenses
  • High employee turnover
  • Misjudged the size of their market

Writing a business plan can help you:

  • Develop processes for managing inventory and logistics
  • Understand your cash flows and create a realistic expense budget
  • Budget for competitive employee pay that increases worker retention
  • Analyze your competition and determine how big your market is  

If you’re looking for funding from investors for your business, you’ll definitely need a business plan.

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  • How to write a food and beverage business plan

Many business plans follow a standard format and you can use it as a starting point when writing your own plan. Here’s what that includes:

Executive summary

  • Company summary and funding needs
  • Products and services
  • Marketing plan
  • Management team

Financial plan

For food and beverage companies, you must give extra attention to your market analysis, operations plan, and financial forecasts.

If you’re ready to start, download a free business plan template and fill it out as you read this article.

A sample business plan outline for a food and beverage business.

Every business plan should include an executive summary . It’s a brief outline summarizing the plan, no more than one or two pages.

We recommend that you write the executive summary last after fleshing out the details of your plan. 

Just summarize the vision for your business, describe your offerings and target market , and touch on your management team and financials. Don’t go into tons of detail — just provide a high-level sense of what you want your business to accomplish.

Opportunity: problem and solution

This section of your food and beverage business plan describes the opportunity you hope to capture.

Maybe you’re a farmer looking to diversify your revenue streams by distributing to grocery stores. Or a bar owner with high-end liquor that competitors in the market aren’t serving. 

Whatever your business is, describe the gap in the market and how you aim to fill it.

If you’re operating a more common type of business, like a restaurant , you can probably keep this section short. But it’s useful to document what makes your business unique and it will help focus your sales and marketing efforts later on.

Market analysis

In a field as crowded with competitors as the food and beverage space, a detailed market analysis is essential. 

Your focus should be on identifying the specific customer segments you aim to serve. 

Maybe you’re a butcher with connections to fresh livestock. Will you be more successful selling directly to consumers, or should you focus on selling to grocery stores and markets in your area?

Or, you’re opening  a diner. Should your menu focus on healthy meals or easy-to-make child-friendly options?

These are the types of questions that market research helps you answer. This section should detail the defining characteristics of your target market, including the demographics and preferences of your ideal customer and the size of the market you’re targeting. Market research questions specific to a food and beverage business could include:

  • Business location and characteristics
  • Area income
  • Local food and beverage preferences
  • Existing food and beverage options 

Elaborate on how your food and beverage offerings align with that target market ’s needs. Remember, you can’t please everyone, so focus on a specific group of people or type of person and build out from there.

Marketing and sales

For food and beverage businesses promotions are how you stand out and seize a share of your market.

The marketing and advertising chapter of your business plan is where you’ll detail your strategies for capturing the attention — and loyalty — of the customers you identified as your target market in the previous section.

With so many options for consumers in the food and beverage space, you’ll likely have to rely on multiple marketing channels , including::

  • Advertising on websites, television, and in relevant publications.
  • Content marketing — developing an engaging website and writing blog content that’s search engine optimized to drive traffic to your site.
  • Engaging with your customers on social media.
  • Offering discounts and customer loyalty programs.
  • Appearing at food and beverage industry trade shows and community events.

It doesn’t matter how delicious your recipes are, how fresh your crops are, or how innovative your cocktails are — if you don’t operate efficiently, your business probably won’t last long.

The operations strategy may be the most detailed section of your business plan, especially if you’re writing it for a bank loan or investment. This section describes how you will run your business day to day.

When writing the operations section, describe the following:

Physical space

Whether it’s a restaurant, a farm, or a food transportation business, describe the space you’re operating in, and all of the physical assets and equipment you’ll need to be successful. 

If it’s a sit-down restaurant, consider including a floorplan mockup in your appendix.

Supply chain 

List the suppliers and partners that get your product to customers. Think about the businesses you purchase ingredients from, the warehouses that goods are stored in, and the trucking companies that deliver your products to grocery stores. 

These are your supply chain partners. It’s crucial that you maintain good relationships with them.

Production processes

How long it takes to make your product, and what materials and equipment are required. Documenting how you produce your goods or services demonstrates that you understand the costs of making them. 

You may also uncover ways to produce them more quickly, or at a lesser cost.

Detail how you’ll handle matters of efficiency like order fulfillment, storage, shipping, and returns, as well as customer satisfaction. If you provide delivery services, document how you will handle the process of getting your product to customers’ homes or businesses.

List your staffing needs, training, and experience requirements for key staff. Also, document the management structure of your business. 

This helps ensure that important tasks you don’t have time to monitor are being done and that workers are being supervised.

Describe investments in payment processing systems, inventory management software, and other tools that support sales or operations in your business. Cataloging your technology systems will help you determine where it might make sense to invest in upgrades for efficiency.

Take some time to write a financial plan . Create detailed financial projections, including sales , expenses , and profitability .

If that sounds intimidating, take a deep breath, and remember that financial forecasts are really just best guesses. If you’re running an existing business, you can start with your previous year’s numbers. If you’re starting, make an educated guess about where you hope to be financially a year from now.

Investors will want to see a: 

  • Sales forecast
  • Income statement (also called a profit and loss statement )
  • Cash flow statement
  • Balance sheet 

If you use a tool like LivePlan , you’ll be able to build out your financial forecasts relatively quickly, even if you don’t have experience with business numbers.

Even if you aren’t seeking investment, the financial plan is crucial for understanding the viability of your business. It allows you to adjust your business model based on projected performance, and make informed decisions about where to spend your money.

  • Food and beverage business plan templates and examples

If you want to see how other food and beverage businesses have created their plans, check out our free library of food and beverage business plans . 

You can download all of them in Word format and jump-start your own business plan.

See why 1.2 million entrepreneurs have written their business plans with LivePlan

Content Author: Elon Glucklich

Elon is a marketing specialist at Palo Alto Software, working with consultants, accountants, business instructors and others who use LivePlan at scale. He has a bachelor's degree in journalism and an MBA from the University of Oregon.

Check out LivePlan

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Moscow Restaurants 2023 (15 Best Places to Eat and Drink)

Hello everyone! In this post I would like to talk about some of the best restaurants in Moscow that you should visit during your stay in the city. The best means that these restaurants are in high demand, their summer verandahs are packed, ladies sitting at the tables are hot and cars parked at their entrances are high class! Welcome to Moscow during one of the steepest economic downturns.

Feel free to jump to the desired section:

Wine and Crab

  • Boston Seafood & Bar

Café Pushkin

Dr. zhivago.

  • Chicago Prime

Burger Heroes

  • B&B Burgers

White Rabbit

erwin restaurant

Erwin is a seafood restaurant that occupies 2 floors of the building located at the bank of the Moscow River. That’s just steps away from the Radisson Royal Hotel. Erwin has 230 seats inside plus a large summer verandah making it possible to seat almost 400 guests during summer months.

They use local seafood products to prepare most of the dishes you'll find on the restaurant's menu. That's the main reason why a meal at Erwin can fit almost any budget. You can order a portion of local whitefish fillet for 580 Rubles or you can go with the King Crab from Murmansk that costs 9000 a piece. I can tell you that it’s a pretty big crab weighting almost 3 kilos (about 6 pounds)!

Same thing with the drinks. You can order a bottle of some Spanish red wine for 3600 Rubles (about $100) or 2007 Brunello di Montalcino Tenuta Nuova for 15600 Rubles (about $260).

Other dishes on the menu worth mentioning are all kinds of tartars and salads, seafood pastas, Russian and Pan Asian fish soups, several kinds of caviar.

best restaurants in moscow

B&B Burgers

The first B&B Burgers restaurant was opened in 2014. Later it has managed to expand into a chain that currently operates 12 restaurants in Moscow. The menu of B&B Burgers includes 9 kinds of burgers, ribs and several kinds of sandwiches. All burgers are priced at 380 Rubles (about 6usd). Double burgers will cost you additional 150 rubles (about 2usd).

novikov farsh restaurant

Farsh is another burger chain that was started in Moscow several years ago. Novikov Group - the company that owns Farsh have been in the restaurant and food business for decades as opposed to other similar places opened by younger entrepreneurs.

At the moment there are 8 Farsh restaurants in Moscow. The anchor restaurant is located near The St. Regis hotel on Nikolskata street. All of the items on their menu are made from local products. Classic cheese burgers cost 250 Rubles (about 4usd). The menu also includes several kinds of craft beer.

white rabbit moscow

That’s actually the only restaurant in Moscow and in the whole Russia that has managed to appear in The World’s 50 Best Restaurants list for 3 years in a row. It is listed on the 23rd position after the Quintonil restaurant located in Mexico City and Amber in Honk Kong.

White Rabbit is known for its signature cuisine that is focused around classic European dishes with a slight Russian touch. They serve traditional Russian borscht soup with “baked beans, fried crucians and sour cream”. They have cutlets made of boar meat served with “puree of celery root and rowan jelly”. Most of the menu items look interesting and delicious.

The restaurant is located in the center of Moscow on the 16th floor of Smolensky Passage department store. This makes it a great observation point of the city.

gorynich restaurant

Gorynich Restaurant

You'll finds lots of barbecue and grill dishes on the menu of Gorynich restaurant located near the Tsvetnoy Boulevard shopping center. There is a huge grill that they use to make most of their dishes placed inside the main hall. It was shipped here from Italy. There are also many vegetarian dishes marked with a green leaf on the menu.

Gornich serves excellent breakfasts every day from 8:00 in the morning till noon. Breakfast menu includes pancakes, omelets, burgers and several kinds of soup.

The seafood section of the menu has a number of decent options as well. Checkout their crab phalanges, tiger prawns and salmon fillet.

pinch restaurant moscow

Pinch is located in the heart of one of the most upscale districts of Moscow called Patriarch Ponds (Patriki as locals call it). The area became especially famous after it was mentioned in several scenes that took place in Master and Margarita novel written by Bulgakov. Today Patriki has lots of nice bars and restaurants that attract locals and foreign tourists.

Pinch is a gastropub famous for its open kitchen and unique author's menu compiled by Italian chef. It gets really packed and loud during weekend evenings, so make sure to make your reservation in advance.

Moscow Restaurants

Wine & Crab has an extensive list of dishes made from several kinds of crab shipped here directly from the Russian Far East . The most popular kinds include Blue King Crab, Spiny and Hairy crab.

Checkout their "Russian Pelmeni" with crab for 620Rubles (10usd). These are very delicious, so as the crab cakes that cost 750 Rubles per portion (about 12usd). One of the local sommeliers can help you pick your perfect wine from more than 600 bottles available on the wine list.

The restaurant is located in the basement of Teatralny Proezd – Moscow’s high fashion shopping street with all the high end designer brand boutiques.

best moscow restaurants

Boston Seafood & Bar

This is an excellent seafood restaurant chain that has two locations. The first one was opened in the new business district of the Moscow located near Belorusskaya subway station. The second one is located on Paveletskaya station inside the business center close to the Courtyard Moscow hotel.

Both of the restaurants have modern bright interiors with lots of light , high ceilings and wooden furniture. Local menu is very extensive and has all kinds of dishes made of fish, crab and shrimp including Boston chowder and crab cakes. They also have several kinds of beer that they serve in large bottles.

valenok restaurant

Valenok is owned and operated by Alexander Novikov one of the pioneers of the Moscow restaurant scene. Located on Tsvetnoy Boulevard, it has a large sitting area with an open kitchen. Outside there is a large summer verandah.

The cuisine is mixed and focused around the local ingredients. This allows to keep the menu prices at a reasonable level. What’s remarkable about Valenok is that on weekend evenings it turns into a night club packed with lots of beautiful Russian women. The music inside sucks but the girls look really nice:)

cafe pushkin moscow

Café Pushkin is an award winning restaurant that specializes on Russian cuisine and attracts a lot of customers from all over the world. It was opened in 1999 and still remains one of the major attraction points on the Moscow restaurants scene.

Pushkin’s menu has an extensive list of dishes ranging from caviar to pirozhki, borsch and Russian sterlet. You’ll like its 19th century classic dark interior design with tall ceilings. The restaurant is located near Pushkin subway station on beautiful Tverskoy Boulevard.

dr. zhivago

Basically it’s probably the only rival of Pushkin restaurant that also focuses on Russian cuisine. It also occupies one of the best central locations in the city - opposite Red Square inside the 5 start National Hotel. Its menu has lots of Russian dishes that include pelmeni, caviar, borscht, blini and ukha.

The main difference between the two restaurants is interior design. Dr. Zhivago’s interiors are really bright and meant to resemble Soviet era. Inside there are lots of white and red colors. The waiters have red stars printed on their uniforms.

voronezh restaurant moscow

Voronezh has an excellent location on Prechistenka street , opposite the Cathedral of Christ the Saviour. It combines a meat restaurant located on top floor and a bistro where you can have a quick meal or make an order "to go" located on the first floor. Most of the menu items include all kinds of steaks and ribs. The fish section is smaller and includes 5 kinds of oysters, crabs and sea urchins.

All of the dishes are made from the local products that are shipped directly from a number of local farms located in the Russian countryside.

novikov restaurant in moscow

Ryby Net (No Fish)

Rybi Net is translated from Russian as No Fish. So it’s a steak house located inside The St. Regis hotel on Nikolskata street minutes away from the Red Square. Ryby Net is part of the famous Novikov restaurants company. The restaurant has a modern expensive interior with a large open kitchen.

Some of the best items I can mention are “Prime filet mignon” and “Veal pelmeni”. All dishes at Rybi Net are made from local products. During weekend evenings the place gets really packed and the music played in the background becomes a little louder.

top moscow restaurants

Chicago Prime Steak House

This is a good quality premium steak house located close to Tverskaya subway station. The interior design of Chicago Prime Steak House looks so much like steak houses of the same class in US.

Leather couches, white tablecloths, furniture made of massive red wood as well as photos on the walls make you think like you have teleported to Morton’s. The menu includes all kinds of steaks and some fish dishes. The Clam Chowder was really good. All dishes are made from the locally farmed products.

Burger Heroes moscow

It all started with the food truck that the co-owners of Burger Heroes brought to Moscow from Germany in 2014. The idea was to start cooking and selling sandwiches at various food festivals around the city.

One year after the start they were able to open their first burger restaurant. It was a small place in the center of Moscow with half of the space taken by the open kitchen. Their creative approach to making good quality burgers combined with reasonable prices allowed them to grow their business into a chain.

Today there are 8 Burger Hero restaurants in Moscow and they plan to expand to other regions of Russia. In 2016 Burger Heroes received the “Best Moscow Burger” award based on the votes of the readers of Afisha Daily magazine.

Their classic burgers are priced at 280 Rubles (about 5usd) and their gourmet burgers prices range from 330 to 380 Rubles (about 7usd);

More Restaurants in Moscow

Steyk Khaus Bison "Butcher"

Butcher Steak House (formerly known as Bison) is a quality steak house chain that has 6 restaurants in Moscow. Four of these restaurants are located in the central part of the city. Comfortable interiors include brick walls and leather couches.

Probka

The flagship Probka on Tsvetnoy boulevard is the only restaurant opened by Aram Mnatsakanov in Moscow. In St. Petersburg which is his home town he owns 9 restaurants that specialize on Italian cuisine.

Uilliams

The restaurant holds the name of it’s chef and co-owner Uilliam Lamberti, who has been working on the Moscow restaurants scene since 1996.

Mr. Lamberti initially arrived to Moscow to work with one of the local restaurateurs on a number of dining venues. Today he is the brand chef of 2 restaurants managed by Ginza Group.

Bar Luch

The building where Luch is located was constructed before revolution and during soviet times belonged to electro-lamp production plant. The renovated building has tall ceilings, one of the longest bar tables in town, restaurant and a beautiful summer veranda.

Dr Zhivago

Dr. Zhivago is one of the newer restaurants with Russian cuisine opened by Alexander Rapoport who is the man behind a number of other well-known restaurants in the city that include Kitayskaya Gramota, Meat club and Black Thai.

In 2014 Alexander was awarded his Restaurateur of the Year title by GQ Russia.

Boston Seafood & Bar

Boston Seafood & Bar restaurant in Moscow was opened by the two owners of Torro Grill steak house chain. In fact Boston Seafood & Bar is located just across the road from the flagship Torro Grill restaurant near Belorusskaya subway station.

La Bottega Siciliana

La Bottega Siciliana was opened by the company that owns and operates two well-known restaurants with Italian cuisine in Moscow - Semifreddo Mulinazzo and Academiya.

La Bottega Siciliana is managed by Nino Graziano who has been in charge of the kitchen at Semifredo Mulinazzo for more than 10 years!

Food Market 21

Food Market 21 is a food court located on New Arbat. The place has more than 20 food joints. There are all types of dishes and cuisines you can find here: Russian dishes, Italian pizza, burgers, Mexican tacos, Pan Asian soups and pasta, Greek gyros, Belgian waffles, American burgers and hot dogs, Caucasian pies, select Turkish and Jewish dishes.

Ugolek

The main attraction of Ugolek is its open kitchen with 6 cast iron stoves used to prepare various kinds of meat dishes.

Interiors of the restaurant feature brick walls, tall windows and custom made wooden furniture. The windows are kept open during warm summer months transforming the main hall of Ugolek into a large verandah.

Chips

Chips combines a restaurant and a bar lounge located in the heart of Moscow, close to TSUM department store, Bolshoy Theater and a number of upscale hotels. During summer they open a large summer verandah located on top of the building.

Torro Grill Belorusskaya

Sixty restaurant is located on the 62nd floor of Federation Tower in the modern “City” business district. “Moscow City” is well known for its skyscrapers that symbolize new Russia. It is definitely one of the best restaurants with a view and the highest dining venue in Europe.

Prichal

Prichal is one of the upscale restaurants in Moscow located in the famous Rublevka area 12 kilometers outside city center.

On summer weekends this place gets really packed with wealthy locals and the restaurant's parking lot gets filled with the latest models of high end autos like Bentleys and Maseratis.

White Rabbit

China News was opened by a native Russian that has managed to gain recognition both from locals as well as Chinese community that resides in the city. China News focuses on authentic Chinese cuisine that includes various types of dumplings (240-280 Rubles), noodles (220-620 Rubles), wok, BBQ dishes, soups and numerous other dishes all at reasonable prices.

Cafe Pushkin

Pushkin restaurant was opened in the late 1990s. It was named after the famous Russian writer recognized all over the world. The restaurant is located in a 19th century mansion in the heart of the city. Today it is famous both among locals as well foreign businessmen visiting Moscow from all over the world.

Bistrot

Bistrot restaurant located in Moscow was created in close cooperation with Davido Vaiani who is the owner of original Bistrot located in Forte dei Marmi, Italy.

Sem Pyatnits (Seven Fridays)

Seven Fridays is located inside a historical Moscow mansion built in the beginning of the 20th century. Inside, the restaurant features pre-revolutionary interiors made up of 6 rooms filled with antique furniture: English, German, Spanish, Italian, French and Russian rooms.

Vogue Cafe

Vogue Café is a trendy restaurant in the premium location. The restaurant is located in the heart of Moscow’s high end shopping area close to TSUM department store and Ararat Park Hyatt Moscow hotel. So, productive shopping can be completed with a nice lunch.

Elarji Restaurant

Aist is one of the oldest higher class restaurants in Moscow. This place is managed by the famous Novikov Group and includes three levels. The first one has a lounge area with comfortable couches. On weekend evenings they invite DJs that spin stylish electronic music there creating pre-party atmosphere.

El Gaucho

El Gaucho is a small chain of high class steak houses that serve some of the best meat dishes in town. Tenderloin, Rib eye and other fine cuts of select beef are shipped here from the United States, Australia, New Zealand, Argentina and other countries.

Nobu

The first Nobu restaurant was opened in 1994 in New York by Japanese chef Nobu Matsuhisa and the famous Hollywood actor Robert Deniro. Success of the New York venue started expansion of Nobu to capitals around the world including London, Tokyo, Miami, Los Angeles and many other.

  • Food guides for travelers /

Top-5 Restaurants in Moscow-City business district

Top-5 Restaurants in Moscow-City business district

Table of contents

  • 1. Burgers with healthy buns
  • 2. Beef, cocktails, and karaoke
  • 3. A slice of Bali in Moscow
  • 4. The highest restaurant in Europe
  • 5. Lobster and octopus with a view

The Moscow-City business district is known for the headquarters of Russian and global companies as well as for the newest landmarks of Moscow, the skyscrapers, and one of the biggest malls in the city, Afimall , full of fashion and beauty stores, cafes, and leisure activities. Here is our list of 5 best restaurants in Moscow-City. Leading Moscow chefs and bartenders serve food and drinks to remember, from burgers with avocado to grilled octopus, from sweet potato waffles to matcha tea with a piña colada flavor. These restaurants also offer great entertainment like music shows, karaoke, and parties with DJs. You may take a break here after sightseeing Moscow from above, relax after shopping, and make friends with people from tech startups. At lunchtime, and in the evenings CEOs and business leaders gather there making Moscow-City restaurants the best place for networking in the city.

Photo from Google

Burgers are made with meat, cheese, tomatoes, onions, pickles and are seasoned with ketchup, mustard, or another sauce. The ingredients are placed between two halves of a bun. Typically, burgers are made with beef, but other types of meat, such as turkey, chicken, and salmon can be used as well.

The Misha Fisher in Jaffa restaurant’s chef replaces burger buns  with avocado halves making the kosher version of this street food. Try here also sorrel soup, hummus, and falafel. There are no dairy dishes on the menu, it’s a kosher and halal certified meat restaurant. But the cuisine is not Jewish only. In their reviews, people praise Misha Fisher in Jaffa’s Peruvian ceviche, a Thai tom yum soup, and Maki sushi rolls with vegan cheese. The restaurant works in the Afimall shopping center and is closed on Saturdays.

Photo from Restaurant Guru

Steaks and shrimp pasta are the highlights of Six Floor Restaurant on the 6th floor of the Oko tower. The bartender here flavors his cocktails with essential oils making them one-of-a-kind drinks. Reviewers on Restaurant Guru laud the restaurant’s karaoke club, City Voice , for its acoustics and futuristic design. In-house backing vocalists help City Voice’s guests to perform most tricky pop songs and rock ballads. The restaurant is open 24 hours a day, they start serving breakfasts at 6:30 am. 

Photo from Restaurant Guru

Matcha tea served in Touch of matcha cafe in the IQ Quarter tower is believed to be the best in the city. Definitely, the matcha menu here is the longest in Moscow, with 13 versions of tea, from Matcha Latte to Matcha Piña Colada . The cuisine is Indonesian and vegetarian, on Restaurant Guru you may find positive feedback about poke and buddha bowls , cereal dishes, and avocado toasts. Waffles get special mention, try those made of sweet potato and served with a poached egg as well as waffles with coconut ice cream, caramel and strawberries.

Photo from Google

It is a popular seafood meal with a buttery savory flavor. Crabs may be boiled, grilled, deep-fried, stewed, or steamed. There is a wide range of dishes with crabs.

Birds self-described as the highest city restaurant in the world is located on the 84th floor of the Oko tower at a height of 354 meters. At least, it is listed in the Russian Book of Records as the highest restaurant in Europe. You will see breathtaking views of Moscow here together with getting fresh crabs  and yummy ice cream. One of the restaurant’s rooms is called Secret Garden and looks like a genuine conservatory. It opens at 6 pm. There is also a karaoke room with a separate entrance and a club famous for its music stage shows.

Photo from Restaurant Guru

Reviewers on Restaurant Guru note great views of Moscow from the terrace of Bamboo.Bar , a restaurant located in the City of Capitals tower. Guru Vibes parties on Saturday nights are also highly praised for starring leading Russian DJs and electronic music performers. The restaurant’s signature dishes are seafood salad with Thai tomatoes and green tapioca chips as well as lobster miso soup  and grilled octopus. Restaurant rooms are decorated with natural elements and antiquities. A 12-meter-long bar counter is Instagram-worthy.

The Moscow-City business district restaurants have become new places-to-see on their own. Visit them if you want to get a special gourmet experience and to discover a new side to the Russian capital.

I am absolutely fascinated by the Misha Fisher in Jaffa restaurant! As someone who loves to experiment with food, this burger featuring avocado buns is definitely on my to-try list. Additionally, I am intrigued by the fact that this restaurant serves kosher and halal certified meat, but also has Peruvian, Thai, and vegan dishes on the menu, making it a perfect place for foodies looking for a diverse range of culinary experiences.

Great food and best restaurants in Moscow

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    Strategy SWOT. 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 ...

  21. Moscow's culinary opportunities: How to open a restaurant

    Investment. Of course, setting up a firm without back is impossible. "To open a small restaurant or a cafe one would need 5 million rubles ($87,160)," Vladimir Shalaev, a lawyer at BMS Law ...

  22. 9 Moscow restaurants get Michelin stars

    In the summer of 2019 Moscow got a third place in a world ranking for the number of free Wi-Fi spots, beating New-York, London and Tokyo. Nine Moscow restaurants were awarded stars by Michelin, the most prestigious gastronomical guide in the world, published since 1900. The most stars a restaurant can receive is three.

  23. How to Write a Food and Beverage Business Plan + Sample Business Plan

    Free Download: Sample Food and Beverage Business Plan Templates The food and beverage sector is booming. Restaurant openings rose 10% in 2023 compared to 2022 — even higher than in pre-pandemic years.

  24. Moscow Restaurants 2023 (15 Best Places to Eat and Drink)

    Erwin. Nearest Metro: Kievskaya. Erwin is a seafood restaurant that occupies 2 floors of the building located at the bank of the Moscow River. That's just steps away from the Radisson Royal Hotel. Erwin has 230 seats inside plus a large summer verandah making it possible to seat almost 400 guests during summer months.

  25. Top-5 Restaurants in Moscow-City business district

    At lunchtime, and in the evenings CEOs and business leaders gather there making Moscow-City restaurants the best place for networking in the city. 1. Burgers with healthy buns. Misha Fisher in Jaffa. #1338 of 24800 restaurants in Moscow, Russia. Presnenskaya Naberezhnaya, 2, Moscow, Russia. Closed until tomorrow. Burgers.