fast food restaurant sample business plan

Fast Food Business Plan Template

Written by Dave Lavinsky

Business Plan Outline

• Fast Food Business Plan Home
• 1. Executive Summary
• 2. Company Overview
• 3. Industry Analysis
• 4. Customer Analysis
• 5. Competitive Analysis
• 6. Marketing Plan
• 7. Operations Plan
• 8. Management Team
• 9. Financial Plan

Fast Food Restaurant Business Plan & Template

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

We have helped over 100,000 entrepreneurs and business owners create business plans and many have used them to start or grow their fast food businesses.

Fast Food Business Plan Example

Below are links to each section of a fast food restaurant business plan sample:

Next Section: Executive Summary >

Fast Food Business Plan FAQs

What is a fast food business plan.

A fast food business plan is a plan to start and/or grow your fast food restaurant. 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 fast food business plan using our Fast Food Business Plan Template here .

What Are the Main Types of Fast Food Businesses?

There are many types of fast food businesses. The most common fast food restaurants serve hamburgers, fries, and soft drinks. Other common fast food establishments serve chicken, Chinese food, Mexican food, and pizza. There is a recent trend in fast food restaurants serving healthier options such as smoothies, wraps, sandwiches, and salads. A fast food restaurant can be centered around any food genre that is able to be prepared fast and in large quantities to serve multiple customers daily.

What Are the Main Sources of Revenue and Expenses for a Fast Food Restaurant?

The primary source of revenue for a fast food restaurant are the food and drink items sold at the establishment.

The key expenses are the costs to source the ingredients for the menu items, kitchen equipment and supplies, overhead expenses for the staff and rent, and any marketing costs the restaurant chooses to partake in.

What is the Difference Between a Franchise and Non-Franchise Fast Food Restaurant?

A franchise fast food restaurant is a business that is owned and operated by someone who has a contract with a larger company. That company provides the products, training, and marketing for the smaller business. A non-franchise fast food restaurant is a business that is independently owned and operated.

Franchise fast-food restaurants have a set of guidelines and standards to which they must adhere in order to use the franchise name. Non-franchise fast food restaurants do not have these guidelines and can vary greatly in terms of quality, cleanliness, and customer service.

How Do You Get Funding for Your Fast Food Business?

Fast food 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 fast food business is to obtain a small business loan. SBA loans are a popular option as they offer longer loan terms with lower interest rates. Outside investors, crowdfunding, and/or friends or family are other typical funding options. This is true for a fast casual restaurant business plan or a takeout restaurant business plan.

What are the Steps To Start a Fast Food Business?

Starting a fast food restaurant can be an exciting endeavor. Having a clear roadmap of the steps to start a successful fast food business will help you stay focused on your goals and get started faster.

1. Write A Fast Food Business Plan - The first step in starting a business is to create a detailed fast food business plan that outlines all aspects of the venture. This should include market research on the fast food industry and potential target market size, information on your fast food menu, marketing strategy, pricing strategy and a detailed financial forecast.  

2. Choose Your Legal Structure - It's important to select an appropriate legal entity for your fast food 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 fast food business is in compliance with local laws.

3. Register Your Fast Food Restaurant   - Once you have chosen a legal structure, the next step is to register your fast food 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 fast food 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 Fast Food Equipment & Supplies - In order to start your fast food 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 fast food business. Marketing efforts 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 to reach your target audience.

Where Can I Get a Fast Food Business Plan PDF?

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

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Fast Food Restaurant Business Plan

Planning on starting a fast food restaurant? It can be an excellent way to create a niche business, serve a diverse customer base, and make a great career in the food service industry, but you need detailed planning for it.

That’s where you need a business plan; it will not only help you secure funding but will also provide a roadmap for seamless business operations.

Need help writing a business plan for your fast food restaurant business? You’re at the right place. Our fast food restaurant business plan template will help you get started.

Free Business Plan Template

Download our free business plan template now and pave the way to success. Let’s turn your vision into an actionable strategy!

• Fill in the blanks – Outline
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How To Write A Fast Food Restaurant Business Plan?

Writing a fast food restaurant business plan is a crucial step toward the success of your business. Here are the key steps to consider when writing a business plan:

1. Executive Summary

An executive summary is the first section planned to offer an overview of the entire business plan. However, it is written after the whole business plan is ready and summarizes each section of your plan.

Here are a few key components to include in your executive summary:

Introduce your Business:

Start your executive summary by briefly introducing your business to your readers.

Market Opportunity:

Products and services:.

• For instance, your products and services may include menu items, combo meals, takeout and delivery services, combo meals, and catering services.

Marketing & Sales Strategies:

Financial highlights:, call to action:.

Ensure your executive summary is clear, concise, easy to understand, and jargon-free.

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2. Business Overview

The business overview section of your business plan offers detailed information about your restaurant. The details you add will depend on how important they are to your business. Yet, business name, location, business history, and future goals are some of the foundational elements you must consider adding to this section:

Business Description:

• Vegetarian fast food restaurants
• Pizza chains
• Mexican fast food restaurants
• Asian fast food restaurants
• Sandwich shops
• Fried seafood restaurants

Describe the legal structure of your fast food restaurant, whether it is a sole proprietorship, LLC, partnership, or others.

Mission Statement:

Business history:.

• Additionally, If you have received any awards or recognition for excellent work, describe them.

Future Goals:

This section should provide a thorough understanding of your business, its history, and its future plans. Keep this section engaging, precise, and to the point.

3. Market Analysis

The market analysis section of your business plan should offer a thorough understanding of the industry with the target market, competitors, and growth opportunities. You should include the following components in this section.

Target market:

• For instance, young adults, millennials, and busy professionals can be an ideal target market for a fast food restaurant.

Market size and growth potential:

Competitive analysis:, market trends:.

• For instance, there is an increasing demand for healthier food options; explain how you plan to cater to this growing market.

Regulatory Environment:

Here are a few tips for writing the market analysis section of your fast food business plan:

• Conduct market research, industry reports, and surveys to gather data.
• Provide specific and detailed information whenever possible.
• Illustrate your points with charts and graphs.
• Write your business plan keeping your target audience in mind.

4. Products And Services

The product and services section should describe the specific services and products that will be offered to customers. To write this section should include the following:

Fast Food Menu:

Beverages and desserts:.

• For instance, dramatic style involves using longer & thicker lashes for a glamorous look.

Food Preparation and Safety Measures:

This section should explain your food preparation process, cooking methods, and how your business aligns with food safety regulations.

Special Services:

In short, this section of your fast food restaurant plan must be informative, precise, and client-focused. By providing a clear and compelling description of your offerings, you can help potential investors and readers understand the value of your business.

5. Sales And Marketing Strategies

Writing the sales and marketing strategies section means a list of strategies you will use to attract and retain your clients. Here are some key elements to include in your sales & marketing plan:

Unique Selling Proposition (USP):

• For example, fresh and quality ingredients, unique menu items, sustainability, and ethical practices could be some of the great USPs for a fast-food restaurant.

Pricing Strategy:

Marketing strategies:, sales strategies:, customer retention:.

Overall, this section of your fast food restaurant business plan should focus on customer acquisition and retention.

Have a specific, realistic, and data-driven approach while planning sales and marketing strategies for your fast food restaurant, and be prepared to adapt or make strategic changes in your strategies based on feedback and results.

6. Operations Plan

The operations plan section of your business plan should outline the processes and procedures involved in your business operations, such as staffing requirements and operational processes. Here are a few components to add to your operations plan:

Staffing & Training:

Operational process:, equipment & machinery:.

• Explain how these technologies help you maintain quality standards and improve the efficiency of your business operations.

Adding these components to your operations plan will help you lay out your business operations, which will eventually help you manage your business effectively.

7. Management Team

The management team section provides an overview of your fast food restaurant’s management team. This section should provide a detailed description of each manager’s experience and qualifications, as well as their responsibilities and roles.

Founders/CEO:

Key managers:.

• It should include key executives, master chefs, senior management, and other department managers (e.g. operations manager.) involved in the fast food restaurant operations, including their education, professional background, and any relevant experience in the food industry.

Organizational structure:

Compensation plan:, advisors/consultants:.

Mentioning advisors or consultants in your business plans adds credibility to your business idea.

This section should describe the key personnel for your fast food restaurant, highlighting how you have the perfect team to succeed.

8. Financial Plan

Your financial plan section should provide a summary of your business’s financial projections for the first few years. Here are some key elements to include in your financial plan:

Profit & loss statement:

Cash flow statement:, balance sheet:, break-even point:.

• This exercise will help you understand how much revenue you need to generate to sustain or be profitable.

Financing Needs:

Be realistic with your financial projections, and make sure you offer relevant information and evidence to support your estimates.

9. Appendix

The appendix section of your plan should include any additional information supporting your business plan’s main content, such as market research, legal documentation, financial statements, and other relevant information.

• Add a table of contents for the appendix section to help readers easily find specific information or sections.
• In addition to your financial statements, provide additional financial documents like tax returns, a list of assets within the business, credit history, and more. These statements must be the latest and offer financial projections for at least the first three or five years of business operations.
• Provide data derived from market research, including stats about the restaurant industry, user demographics, and industry trends.
• Include any legal documents such as permits, licenses, and contracts.
• Include any additional documentation related to your business plan, such as product brochures, marketing materials, operational procedures, etc.

Use clear headings and labels for each section of the appendix so that readers can easily find the necessary information.

Remember, the appendix section of your fast food restaurant business plan should only include relevant and important information supporting your plan’s main content.

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

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

This sample fast food restaurant business plan will provide an idea for writing a successful fast food restaurant plan, including all the essential components of your business.

After this, if you still need clarification about writing an investment-ready business plan to impress your audience, download our fast food restaurant business plan pdf .

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

A business plan is an essential tool for anyone looking to start or run a successful fast food restaurant business. It helps to get clarity in your business, secures funding, and identifies potential challenges while starting and growing your business.

Overall, a well-written plan can help you make informed decisions, which can contribute to the long-term success of your fast food restaurant.

How to get funding for your fast food restaurant business?

There are several ways to get funding for your fast food 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.

Apart from all these options, there are small business grants available, check for the same in your location and you can apply for it.

Where to find business plan writers for your fast food restaurant business?

There are many business plan writers available, but no one knows your business and ideas better than you, so we recommend you write your fast food restaurant business plan and outline your vision as you have in your mind.

What is the easiest way to write your fast food 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 any fast food restaurant business plan example and edit it as per your need. You can also quickly finish your plan in just a few hours or less with the help of our   business plan software .

About the Author

Upmetrics Team

Upmetrics is the #1 business planning software that helps entrepreneurs and business owners create investment-ready business plans using AI. We regularly share business planning insights on our blog. Check out the Upmetrics blog for such interesting reads. Read more

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Fast Food Restaurant Business Plan Sample

May.22, 2015

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Table of Content

Fast food flow chart – guick Service with a Smile

The fast food industry is booming, generating over 191 billion dollars in annual revenue and employing more than 10 percent of the U.S. workforce. The fast dining operations a fast food restaurant make up a segment of the dining industry called Quick Service Restaurants (QSR). Despite the fact the industry has already grown quite large, it business continuity plan checklist to expand as enterprising entrepreneurs develop new concepts and menus that are presented in the fast food restaurant business plan sample.

Quick Service with a Smile

Say “fast food” and most people think of hamburger eating establishments with drive-through windows. Yet, the QSR industry is much broader today, offering a variety of concepts and styles, and methods for the ordering and delivery of menu items. The legacy dining companies like McDonald’s, Burger King, and Wendy’s continue to thrive, but new eateries are appearing that expand the quick meal concept.

Recipe for success opening fast food restaurant

Originally, quick service places were walk-in establishments where customers went to the counter and ordered mostly pre-prepared items off a menu posted on the wall or at the drive-through. This basic style has bloomed into a variety of arrangements that include:

• Drive through window ordering only
• Order by phone or online and have the order ready for pick-up or request delivery
• Walk along a buffet style ingredient bar and request specific items
• Street vendors
• Food trucks and carts
• Fast casual (aka limited service or quick casual)
• Mall locations and kiosks

In every case, it is convenience and speed of service that places a dining establishment into the quick service eatery category. Price used to be one of the factors, but that is not necessarily true anymore. There are upscale QSRs today where the price of meals compete with regular dining places.

The QSR will have certain other characteristics:

• Limited menu with quick-fix selection
• No or minimal table service
• Counter service
• Fast service
• Almost identical menus within a chain

Fast casual adds a bit of a twist to the quick meal concept. The limited service dining places are included in the QSR industry, but they are really positioned in between the traditional sit-down and true fast food eateries. Quick causal has a menu that is more customized with a greater item selection of non-processed items, and they offer minimal table service. For example, patrons may order a grilled chicken salad at the counter, and it is delivered to the table. If customers want something else, they must go to the counter and ask for it.

Entrepreneurs interested in starting a new operating concern will need to consider all of the current styles and determine which will work best for the type of menu that will be offered at startup. On the other hand, there may be a brand new concept just waiting for development in the marketing plan for fast food restaurant.

Technology is having an impact on the QSR industry. For example, there are already dining places where customers can walk into the faster service eatery, order items on a digital screen at a kiosk, and then pick up the completed order at the counter. As technology advances, the QSR industry is eagerly adopting new technologies, and that could lead to new concepts.

The first step to an ideal business plan restaurant – come up with a concept

Creative entrepreneurs seem to have no limit to their imagination. Subway serves a sandwich selection and provides a small dining section. McDonald’s is family-friendly with many of the locations offering a playground. California Pizza Kitchen serves a lot more than pizza. The Cheesecake Factory offers over 250 menu items every day that are made fresh daily. Chipotle offers a trendy version of Mexican-inspired menu items.

There seems to be an endless variety of concepts – Indian themed foods, protein smoothies, chicken or chicken salad only, hot dogs, multi-course meals to go, Chinese food, ice cream, fish only, roast beef only, tacos, sandwiches only, salads, yogurt, trendy coffee concoction, and on and on it goes. Some eateries specialize based on their preparation methods, like The Cheesecake Factory.

The concept and the menu are naturally closely tied together. A gourmet hot dog diner would probably not choose a Chinese décor, for example. Everything must blend together which is one reason it is so important to complete one of the fast food restaurants business plans . This is a document that takes the entrepreneur step-by-step through the process from concept to financials. If certain elements do not mesh well, it will become apparent during the development process.

Before opening fast food restaurant consider trends

One of the challenges of being a restaurant owner is staying ahead of market trends. Consumer tastes and preferences change, and the eatery that does not stay on top of those trends could find itself losing customers to the next new concept. Trends come and go, but the following offers an idea of the kind of features modern and informed consumers are looking for on the menu or in food preparation.

• Only Fair Trade drinks served
• Only locally produced ingredients purchased
• Healthy salad options
• Organic food
• Low calorie options for favorite foods or low calorie options added to the higher calorie menu
• Only grilled and never fried menu items
• No processed foods
• Changing menus to reflect current health research
• Special diet menu items like gluten free foods, ingredients safe for diabetics, or heart healthy foods

Dining establishments must be much more transparent today as to what they serve, how it is prepared, the calorie count, the food content, and how ingredients are sourced. Price counts too, but not as much as it used to, depending on the type of dining establishment started. A dollar menu is popular at some establishments, but would not be popular at others because the concept does not support such inexpensive foods. The dollar menu is also quite impractical for most eateries because such a low-priced menu would not cover expenses.

Another trend is enabling customers to order via their smartphones and tablet computers, or via a website. Will the new enterprise be technology enabled? It is one way to differentiate the startup and especially appeal to the digital natives – the Millennials and Gen Z – who expect to use their technology for almost everything.

Elements of Success fast food business plan

Every successful operation has to consider certain critical factors directly related to success. Some are more important than others. One such factor is the location. Putting a hot dog stand next door to the country club that has a dining room may not generate enough revenue. Put that same hot dog stand on a downtown corner, near buildings where thousands of busy people are working in offices, or in a local mall, and lunch and/or dinner sales are going to be high.

On the other hand, a place with a drive-through window that serves biscuits for breakfast and hamburgers for lunch and dinner will want a location that has high traffic flow, especially at mealtimes. The location is also influenced by available lease space, required building modifications, and the monthly lease rate. Of course, the entrepreneur can also build a place from the ground up with the understanding that it will take a lot more startup capital.

Setting the Menu and Prices

Another important and related element is hours of operation which influences the meals that will be served. Will the fast service menu cover breakfast and lunch, lunch and dinner, or all three meals?

The menu must be more varied the more meals that are served. The hours of operation also impacts the required staffing level which in turn impacts operational expenses.

Franchise for start fast food?

Some entrepreneurs choose to buy a franchise. They do so because of the advantages a franchise offers, but never make the mistake of thinking a franchise guarantees success. That is not true. Establishing and growing a franchise takes a significant financial investment and real effort. Advantages include:

• The right to use the brand name which already has market familiarity
• Startup that is turnkey ready
• Access to in-depth training
• Availability of a well-developed operational model
• Access to tested marketing strategies
• Ability to access the knowledge of the corporate personnel
• Sometimes, easier access to capital through the franchising company

Instant brand recognition is a real asset to a fledgling enterprise. Consumers are already familiar with the menu, services, quality, and even the physical layout. People who search out chains appreciate the level of familiarity they have with the operation.

However, the chain operation is also subject to getting its reputation damaged when other franchisees perform poorly. There are millions of people who have had one bad dining experience and refuse to ever try any other restaurant in the same chain. Some go online and post comments like, “Don’t ever try any XYZ restaurant.” It is guilt by association.

All the advantages come with a price in the form of franchise fees which can be quite hefty. The ongoing support is the ROI for paying the fees in a timely manner. The franchise restaurant is not a good choice for an entrepreneur that wants to be in total control of things like hours of operation, menu, vendors, service level, marketing, and so on. Franchisors have a lot of restrictions, and the owner must be willing to play by corporate rules.

Operational and Strategic Planning

Getting ready for startup fast food business.

One of the best ways to understand how to write a high quality roadmap for success is to look at a fast food restaurant business plan sample. Most examples are written to an audience that includes investors and the owner, but always the owner. This is a document that addresses every critical element of the concern, creating a steady path of sustainability. Thousands of people start successful fast food operations every month, but it is not successful by accident.

When the final fast food restaurant marketing plan pdf is published, it contains all the elements of success. It proves the entrepreneur has carefully worked through the details, thought through what is needed to run a smooth enterprise, and identified what it will take to achieve sustainability. A successful startup is no small feat and never happens by accident. All the reasons a food operation is likely to fail are considered and addressed. The reasons include:

• Lack of adequate information about the competition
• Selecting a poor location
• Poorly designed fast food restaurant marketing strategies
• Lack of skilled staff or inadequate staffing
• Inadequate cash flow
• Difficulties obtaining the correct ingredients
• Poorly prepared food

With so many reasons contributing to potential failure, it is easy to start thinking this type of fast service enterprise is too risky. Yet, new operating enterprises are opened all the time, and many become the new fast service chains using the popular franchise model.

This is why it is important to write a document that does not skip steps. For example, the fast food restaurants marketing strategies can play a big role in driving customers to the restaurant. However, the marketing section of the planning document is just one section of several. A high quality document is thorough and attractive to readers, including potential investors.

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Writing fast food restaurant business plan

Ready to write a planning document? The standard sections include the following information:

• Executive Summary – The short summary gets right to the point as to what the fast service company will involve and what makes it unique. This is like a snapshot that captures the essence of the new company, providing a profile and stating the goals. It may also name the amount sought from investors or the amount of the bank loan requested.
• Company Description – This section summarizes the basics about the company. What is the concept? What can customers expect to find when they walk in the door? What is the décor or theme? What type of food will be served and during what hours? Who will own the startup? Are their partners? Where will the operation be located and in what kind of facilities?
• Management – This section offers a profile of the management. Small food establishments are often initially managed and operated by the owner. Larger ones with extended hours will need more than one manager to oversee staff. Who will manage the ongoing concern, and what are their qualifications, including education and experience? What is the management structure? How much will managers be paid?

This section also discusses the personnel plan. One of the many challenges the owner faces is keeping the operation adequately staffed. High turnover can quickly cause customer service problems. How will the management ensure it can keep positions filled and employees trained? Is there a need for a cook, cashier, counter staff, and maintenance or cleaning staff? How many shifts must be covered?

• Products and Services – This is the section where all the research effort into the menu and the sources of ingredients comes together. Provide a description of the products, giving details about the menu, ingredients, customer services, strategies for keeping the menu relevant and updated, and other information as necessary. Services can include things like delivery services or catering packages. Also, how will the ingredients be sourced, and what are the strategies for ensuring an uninterrupted flow? Are there reliable vendors lined up with contracts ready to be put in place?
• Industry, Competitor, and Market Analysis – Remember that one of the reasons for operational failure is due to lack of information about the competition. Every entrepreneur should do in-depth research on the local industry and competition. If unfamiliar with how to do this kind of research, have an experienced consultant conduct the research.

This section describes the industry, narrows the market, names the targeted market, presents the market characteristics, and defines a competitive pricing structure. Specifically, what is the target market, and what are the market needs? The competitive analysis is quite detailed. It addresses market share, barriers to market entry, market needs, and the potential for future competitors to enter the scene. One way to present the information is to do a table layout comparing various characteristics between competitors, on elements like theme, pricing, food quality, hours of operation, etc.

This is also a good place to describe the trends that impact the fast service industry and the market. That description is followed by a description of the specific trends the startup will encompass in its growth strategies.

• Marketing Strategies – The fast food restaurant marketing strategies sample demonstrates the overall path forward to get brand recognition and to grow the startup. The fast food operation needs a steady flow of customers – new and returning. In this section the owner discusses the strategy for penetrating the market and communicating with the market. What kind of promotions and advertising will be conducted? Is there a website that can be turned into a marketing tool? If the operation will sell catering packages or deliver lunches, for example, there is a need for a sales strategy to reach potential customers.

Marketing encompasses price, product, place, and promotion – the 4 Ps. Address each of the Ps, and the startup will be on its way to success.

• Financial Projections – Many entrepreneurs need help preparing this section. It is based on the market analysis and the operational setup. Developing prospective financial data is challenging because there is no historical data to rely on. The statements to include are the profit/loss statements, cash flow statements, balance sheets, and capital expenditure plans. The SBA recommends doing monthly or quarterly financial projections for the first year as a minimum. Another four years of projections are usually included also, but the numbers can be on a quarterly or annual basis.

Also included in this section of the business plan sample for fast food restaurant is any other useful financial information, like ratios, breakeven analysis, and trend analysis. Graphs are beneficial to readers. Also, what startup funding is needed, and what are the targeted sources? Is the owner investing personal funds?

Quality really does count when preparing the document. It counts for the startup owner and for potential investors. This is a living, breathing document too. Once the fast food restaurant business plan pdf is completed, it should not be banished to a drawer or left to linger in old work processing files. The document needs regular updating to keep the business on track.

If unfamiliar with how to prepare such a beneficial document, the most important step you can take is getting professional consulting help. There is too much at risk to take any chances with potential success.

Download Fast Food Restaurant Business Plan Sample in PDF

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Sample Fast Food Business Plan

Writing a business plan is a crucial step in starting a fast food business. Not only does it provide structure and guidance for the future, but it also helps to create funding opportunities and attract potential investors. For aspiring fast food business owners, having access to a sample fast food business plan can be especially helpful in providing direction and gaining insight into how to draft their own fast food business plan.

Download our Ultimate Fast Food Business Plan Template

Having a thorough business plan in place is critical for any successful fast food 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 can give you clarity on realistic financial projections and help you secure financing from lenders or investors. A fast food business plan example can be a great resource to draw upon when creating your own plan, making sure that all the key components are included in your document.

The fast food business plan sample below will give you an idea of what one should look like. It is not as comprehensive and successful in raising capital for your fast food as Growthink’s Ultimate Fast Food Business Plan Template , but it can help you write a fast food business plan of your own.

Fast Food Business Plan Example – QuickBite Eats

Table of contents, executive summary, company overview, industry analysis, customer analysis, competitive analysis, marketing plan, operations plan, management team, financial plan.

At QuickBite Eats, located in the vibrant heart of Las Vegas, NV, we are redefining the local fast food landscape by offering a unique mix of quality, variety, and service. Our diverse menu features everything from gourmet burgers and crispy fries to succulent chicken items, refreshing soft drinks, and indulgent desserts, all made with the finest ingredients. Our commitment goes beyond just serving food; it’s about creating memorable dining experiences in a welcoming atmosphere for families and friends. As a newly established S Corporation since January 5, 2024, we are dedicated to becoming a staple in the Las Vegas community, setting new standards in the fast-food industry with our superior offerings and exceptional service.

Our edge in the competitive fast-food market comes from our founder’s extensive experience and a steadfast commitment to excellence. We’ve quickly marked our presence in Las Vegas by developing a recognizable brand, securing a prime location, and laying the groundwork for exceptional customer experiences. Our accomplishments, including our logo creation, company naming, and location setup, reflect our dedication to establishing QuickBite Eats as a household name. Our continuous efforts to innovate and enhance our offerings ensure that we are not just meeting but exceeding customer expectations, contributing to our growing success in the fast-food sector.

The fast food industry is characterized by rapid service and convenience, catering to the evolving lifestyle of consumers seeking quality food options on the go. As dietary preferences shift towards healthier, more diverse options, the industry is experiencing a transformation. QuickBite Eats is positioned to capitalize on these trends by offering a menu that not only satisfies the traditional fast food audience but also appeals to those seeking innovative, quality options. Our focus on premium ingredients and diverse offerings sets us apart in a competitive landscape, enabling us to meet the demands of a broad customer base.

Our target customers are diverse, encompassing busy professionals, families, and students looking for quick, quality meal options in Las Vegas. Recognizing the importance of convenience and taste, we are committed to providing a menu that caters to various dietary preferences and lifestyles. Our strategic location and welcoming atmosphere make us an ideal choice for locals and visitors alike, seeking a memorable dining experience. By understanding and addressing the specific needs of our customers, QuickBite Eats aims to build a loyal customer base and become a preferred dining destination in the community.

Top competitors include established fast-food chains with a strong local presence. Our competitive advantages lie in our commitment to quality, menu variety, and the dining experience we offer. Unlike our competitors, QuickBite Eats focuses on delivering superior taste through premium ingredients and a diverse menu that caters to a wide range of preferences. Our strategic location and founder’s industry experience further strengthen our position in the market, enabling us to attract and retain customers seeking a higher standard of fast food.

Our marketing strategy emphasizes the quality and variety of our products, competitive pricing, and the exceptional service we provide. By offering a menu that includes gourmet burgers, crispy fries, and a selection of chicken items, desserts, and soft drinks, we cater to a broad audience. Our pricing is designed to offer value for money while reflecting the premium nature of our ingredients. To promote QuickBite Eats, we plan to leverage social media marketing, local advertising, and community events. A significant focus will be on creating buzz through a launch event, engaging with the local community, and building a strong online presence to attract and retain customers.

Our operational strategy is focused on achieving key milestones that will ensure the success and sustainability of QuickBite Eats. These include securing a prime Las Vegas location, obtaining necessary permits, completing our restaurant build-out, recruiting and training staff, and launching a comprehensive marketing campaign. We aim to reach a monthly revenue of $15,000, achieve operational efficiency through customer feedback and menu optimization, and reach our break-even point. Future plans involve exploring strategic partnerships and potential expansion opportunities, based on our initial success and customer feedback.

QuickBite Eats is led by a seasoned team of professionals with extensive experience in the fast-food industry. Our founder’s previous success in launching and managing a fast-food venture provides us with invaluable insight and expertise. Alongside a dedicated management team, we are committed to driving the growth and success of QuickBite Eats. Our team’s combined skills in operations, marketing, and customer service are pivotal in achieving our vision of establishing QuickBite Eats as a leading name in the fast-food sector.

Welcome to QuickBite Eats, a new addition to the Las Vegas, NV, fast food scene. As a local establishment, we’re proud to introduce our unique approach to fast food to our fellow Las Vegas residents. Recognizing the gap in high-quality local fast food options, we’ve committed ourselves to fill this void by offering superior taste, variety, and service.

At QuickBite Eats, our menu is designed to cater to a wide range of tastes and preferences. Our offerings include a variety of burgers, fries, chicken items, soft drinks, and desserts. We believe in using only the finest ingredients to ensure that every bite is as fulfilling as it is delicious. Our commitment to quality extends beyond our food; it’s about providing a memorable dining experience for everyone who walks through our doors.

Located in the heart of Las Vegas, NV, QuickBite Eats serves the local community with pride. Our location is not just a place to eat; it’s a destination where families and friends can come together to enjoy great food in a welcoming atmosphere. We understand the importance of convenience and accessibility for our customers, and our strategic location allows us to serve a wide customer base efficiently.

QuickBite Eats stands out in the competitive fast-food market for several reasons. Our founder brings a wealth of experience from successfully running a previous fast food venture, ensuring that we understand the intricacies of the business and the importance of customer satisfaction. Our edge over the competition comes from our commitment to making better burgers, fries, and chicken, alongside a wider selection of food items. We’re not just about serving food; we’re about setting new standards in the fast-food industry.

Since our founding on January 5, 2024, as a S Corporation, QuickBite Eats has made significant strides. Our achievements to date include the creation of our logo, the development of our company name, and securing a prime location for our establishment. These accomplishments are just the beginning of our journey. We’re continuously working to innovate and improve, ensuring that QuickBite Eats becomes a household name in Las Vegas and beyond.

The Fast Food industry in the United States is a behemoth, with a market size of over $250 billion in 2021. This figure showcases the immense popularity and demand for quick and convenient dining options among consumers. Furthermore, the market is expected to continue growing at a steady rate, with projections indicating a 3-4% annual growth over the next few years. This growth is driven by factors such as busy lifestyles, changing consumer preferences, and the rise of delivery and online ordering services.

One of the key trends in the Fast Food industry is the increasing focus on healthier menu options and transparency in ingredients. Consumers are becoming more health-conscious and are seeking out options that are not only convenient but also nutritious. This trend bodes well for QuickBite Eats, a new Fast Food establishment in Las Vegas, NV, that offers a variety of fresh and healthy choices to its customers. By catering to this growing demand for healthier fast food options, QuickBite Eats has the opportunity to carve out a niche in the market and attract health-conscious consumers.

Another trend in the Fast Food industry is the growing popularity of customization and personalization. Customers are increasingly seeking out personalized dining experiences, where they can tailor their meals to their specific preferences and dietary needs. QuickBite Eats can capitalize on this trend by offering customizable menu options and a variety of add-ons and toppings for customers to choose from. By providing a unique and personalized dining experience, QuickBite Eats can differentiate itself from competitors and attract a loyal customer base in the bustling Las Vegas food scene.

Below is a description of our target customers and their core needs.

Target Customers

QuickBite Eats will target local residents as its primary customer base. This group is continuously looking for convenient, tasty, and affordable dining options. By focusing on this demographic, QuickBite Eats will meet a critical need, offering fast service and a variety of options that cater to the local palate.

The establishment will also attract tourists seeking to experience local flavors in a fast and convenient setting. Las Vegas attracts millions of visitors annually, many of whom are eager to explore dining options beyond the traditional casino and buffet fare. QuickBite Eats will tailor its menu to include items that reflect the culinary diversity of the area, thus appealing to these curious and adventurous eaters.

Additionally, QuickBite Eats will target working professionals who have limited time for lunch breaks and prefer quick service without compromising on quality. The location’s proximity to business districts and commercial areas will make it an ideal spot for grabbing a bite before heading back to the office. This segment values efficiency and will appreciate the fast service and convenient location QuickBite Eats offers.

Customer Needs

QuickBite Eats meets the needs of residents craving high-quality fast food, offering a range of delicious burgers, chicken, fries, soft drinks, and desserts. Customers can expect a menu crafted from premium ingredients, ensuring every bite is as satisfying as it is flavorful. This focus on quality sets QuickBite Eats apart, catering to those who don’t want to compromise on taste even when short on time.

In the bustling environment of Las Vegas, convenience is king, and QuickBite Eats understands this well. Patrons have access to swift service, ensuring that their meals are ready when they are, making it the perfect stop for individuals in a hurry. Moreover, the establishment provides a comfortable and welcoming atmosphere, allowing customers to enjoy their meals on the go or within the cozy confines of the restaurant.

Apart from satisfying the basic needs for food and speed, QuickBite Eats also addresses the growing desire for diverse dietary options. The menu includes selections that cater to various dietary restrictions and preferences, such as vegetarian and gluten-free choices. This inclusivity ensures that everyone can find something to enjoy, making QuickBite Eats a versatile dining destination in Las Vegas.

QuickBite Eats’s competitors include the following companies:

Raising Cane’s Chicken Fingers

Raising Cane’s specializes in chicken finger meals, offering a simple menu that focuses on high-quality, freshly made food. Their offerings include chicken finger combos, sandwiches, and tailgates, with sides like coleslaw, Texas toast, and crinkle-cut fries. The price points are moderate, making it accessible for a wide customer base.

Raising Cane’s generates significant revenue, underpinned by its strong brand and loyal customer base. The company operates over 500 locations across the United States and is expanding internationally. Raising Cane’s serves a broad customer segment, appealing to families, young adults, and anyone looking for quick, quality meals.

The key strengths of Raising Cane’s include its focused menu, high-quality ingredients, and the consistent dining experience it offers. However, its limited menu variety can be seen as a weakness, potentially turning away customers seeking more options.

Chick-fil-A Chick-fil-A offers a wide range of chicken-based fast food items, including sandwiches, nuggets, strips, salads, and sides like waffle fries. Known for its signature Chick-fil-A sauce, the chain has carved out a niche in the fast-food industry. Its price points are competitive, offering value through quality and service.

Chick-fil-A boasts substantial revenues, attributed to its high sales volumes and efficient operations. With over 2,600 locations across the United States, Chick-fil-A has a broad geographic footprint. The customer segments it serves are diverse, from busy professionals looking for quick service to families seeking a friendly dining experience.

Key strengths of Chick-fil-A include its strong brand loyalty, customer service excellence, and innovative menu items. However, being closed on Sundays and controversies over its corporate values have been seen as weaknesses, affecting its universal appeal.

Jollibee Jollibee is known for its fusion of American fast food with Filipino flavors, offering a menu that includes burgers, spaghetti, fried chicken, and unique desserts. It stands out for its affordable price points and family-friendly meal combos. Jollibee’s approach to combining western fast food culture with local tastes has earned it a unique position in the market.

Jollibee has shown impressive revenue growth, supported by its expansion both in the Philippines and internationally. The chain operates over 1,400 stores globally, with a strategic focus on growth in North America, the Middle East, and Southeast Asia. Its customer segments include Filipino expatriates, as well as a growing base of non-Filipino customers intrigued by its unique offerings.

The strengths of Jollibee lie in its strong brand recognition within the Filipino community and its unique menu offerings. However, its niche appeal might limit its customer base in markets less familiar with Filipino cuisine. Additionally, its global expansion faces challenges from established local competitors and varying taste preferences.

Competitive Advantages

At QuickBite Eats, we pride ourselves on our ability to outshine the competition with our superior quality of food. Our burgers, fries, and chicken are not just meals; they’re culinary experiences designed to bring satisfaction and joy to our customers. We understand that in the bustling city life, finding a quick yet delicious meal can be a challenge. That’s why we’ve dedicated ourselves to perfecting our recipes and cooking techniques to ensure that every bite our customers take is better than anything they can find elsewhere. Our commitment to quality goes beyond just taste; we also focus on sourcing the best ingredients to ensure that every meal we serve is of the highest standard.

Moreover, our menu boasts a variety of food items, catering to a wide range of preferences and dietary needs. This diversity in our menu sets us apart from other fast-food options in the market. We believe that variety is the spice of life, and that’s why we continuously strive to innovate and expand our offerings. Whether our customers are in the mood for a classic burger, a crispy serving of chicken, or something entirely different, we have something to satisfy their cravings. Our ability to serve more food items not only enhances the dining experience for our customers but also positions us as a versatile and preferred choice in the fast-food industry. Our dedication to excellence and innovation ensures that we remain at the forefront of our customers’ minds when they think of quality fast food.

Our marketing plan, included below, details our products/services, pricing and promotions plan.

Products and Services

QuickBite Eats emerges as a promising destination for fast food enthusiasts, offering a varied selection of products that cater to different tastes and preferences. Among the offerings, burgers stand out as a flagship product. Customers can expect a range of burgers, from classic beef to innovative plant-based options, with an average selling price of around $6. This price point reflects the quality and satisfaction that QuickBite Eats aims to deliver with every burger served.

Another staple of the QuickBite Eats menu is fries. These aren’t just any fries; they are carefully prepared to achieve the perfect balance of crunchiness and softness, making them an irresistible side dish or snack. Priced at an average of $2.50, the fries offer great value, acting as the perfect complement to any main course or as a delightful treat on their own.

Chicken items also occupy a prominent place in QuickBite Eats’ repertoire. From crispy chicken sandwiches to succulent nuggets and wings, there’s something for every chicken lover. The average selling price for chicken items is approximately $5, which allows customers to enjoy a variety of chicken-based dishes that are both flavorful and fulfilling.

No fast food experience is complete without the refreshing zing of soft drinks, and QuickBite Eats understands this well. With an assortment of popular sodas and beverages, customers can quench their thirst for an average price of $1.50. This selection ensures that there’s an ideal drink to wash down the delicious meals, catering to both individual preferences and the need for convenience.

To round off the dining experience, QuickBite Eats offers a selection of desserts. Whether it’s a classic chocolate sundae or a slice of rich cheesecake, these sweet treats are priced at an average of $3. They are the perfect way to conclude a meal, satisfying the sweet tooth of diners looking for that final touch of delight.

In summary, QuickBite Eats presents a comprehensive menu that promises quality, variety, and value. With competitively priced offerings ranging from hearty burgers and crispy fries to delectable desserts and refreshing beverages, there’s something for everyone to enjoy. QuickBite Eats is set to become a go-to spot for fast food lovers seeking a satisfying and enjoyable dining experience.

Promotions Plan

QuickBite Eats embarks on an ambitious journey to captivate the hearts and appetites of fast food enthusiasts in Las Vegas, NV, through a multifaceted promotional strategy. At the core of their approach lies an aggressive online marketing campaign, leveraging the power of social media platforms, search engine optimization (SEO), and email marketing to reach a broad audience. However, their promotional efforts extend beyond the digital realm to encompass a variety of innovative and traditional methods designed to build a solid customer base and encourage repeat business.

Understanding the significance of online visibility, QuickBite Eats will invest in creating a dynamic and engaging website. This platform will not only serve as a menu and service showcase but will also feature a blog with posts on topics ranging from food trends to health tips, aiming to drive organic traffic through SEO. In conjunction with their website, they will maintain a strong presence on social media platforms such as Instagram, Facebook, and Twitter. These channels will be used to promote daily specials, host contests, and share customer reviews, creating an interactive and loyal online community.

Email marketing will play a crucial role in QuickBite Eats’ promotional strategy. They will encourage customers to subscribe to their newsletter for exclusive offers, updates, and food tips. This direct line of communication will enable them to personalize promotions and foster a strong relationship with their customer base.

Apart from online marketing, QuickBite Eats will also deploy traditional advertising methods, including local radio ads and vibrant billboards strategically positioned around Las Vegas. These efforts will ensure that they capture the attention of both locals and tourists, driving foot traffic to their establishment.

In-store promotions will be another key tactic. QuickBite Eats will offer opening week specials, loyalty programs, and seasonal discounts to incentivize visits. They will also host community events, such as cooking classes or food tasting nights, to engage with their customers on a personal level and build a sense of community around their brand.

Collaborations with local businesses and influencers will augment QuickBite Eats’ promotional efforts. By partnering with complementary businesses and influential food bloggers or personalities in Las Vegas, they will tap into existing networks and audiences, expanding their reach and credibility.

In summary, QuickBite Eats will employ a comprehensive promotional strategy that includes a strong online marketing campaign, traditional advertising, in-store promotions, and strategic partnerships. By engaging customers both online and offline, they will establish a strong foothold in the Las Vegas fast food scene, attracting a steady stream of customers eager to experience what QuickBite Eats has to offer.

Our Operations Plan details:

• The key day-to-day processes that our business performs to serve our customers
• The key business milestones that our company expects to accomplish as we grow

Key Operational Processes

To ensure the success of QuickBite Eats, there are several key day-to-day operational processes that we will perform.

• Inventory Management: We constantly monitor and replenish stock levels to ensure all necessary ingredients and supplies are available to meet daily demand without excessive wastage.
• Quality Control: We conduct regular checks on food quality and hygiene standards to ensure every product served meets our high standards and complies with local health regulations.
• Order Processing: We efficiently manage both in-person and online orders, ensuring they are accurately taken, prepared, and served or delivered in a timely manner.
• Customer Service: We train our staff to provide exceptional service, handling customer inquiries, complaints, and feedback with professionalism and care to ensure customer satisfaction and retention.
• Staff Management: We schedule staff effectively to cover all operational hours, including peak times, and provide ongoing training and support to maintain high levels of performance.
• Marketing and Promotions: We actively engage in marketing activities, both online and offline, to attract new customers and retain existing ones, including special promotions and loyalty programs.
• Financial Management: We meticulously manage daily financial transactions, including sales tracking, expense monitoring, and cash flow management to ensure profitability and sustainability.
• Cleanliness and Maintenance: We maintain a clean and inviting dining environment and ensure all equipment and facilities are in good working condition to avoid any service disruptions.
• Compliance: We stay informed about and comply with all local, state, and federal regulations affecting our business, including labor laws and food safety standards.
• Continuous Improvement: We regularly review our operations, seeking feedback from customers and staff alike, to identify areas for improvement and innovation in our service and product offerings.

QuickBite Eats expects to complete the following milestones in the coming months in order to ensure its success:

• Securing a Prime Location: Finding and securing a lease for a prime location in a high-traffic area of Las Vegas, NV conducive to fast food operations. This milestone will involve negotiating lease terms that are favorable and sustainable for the business.
• Obtaining Necessary Permits and Licenses: Successfully navigating the local regulatory landscape to obtain all necessary permits and licenses required to operate a fast food restaurant in Las Vegas. This includes health department approvals, business licenses, and any other local compliance requirements.
• Building Out the Restaurant: Completing the physical setup of the restaurant, including kitchen equipment installation, dining area setup, and any necessary renovations to the leased space. This also involves ensuring all facilities are compliant with health and safety standards.
• Hiring and Training Staff: Recruiting a team that includes kitchen staff, servers, and management. Implementing a comprehensive training program to ensure high-quality service and compliance with food safety standards is crucial for success.
• Launch Marketing Campaign: Before and after the launch, executing a strong marketing campaign to build brand awareness and attract customers. This includes social media marketing, local advertising, and possibly hosting a launch event to generate buzz in the local community.
• Grand Opening: Officially opening QuickBite Eats to the public. This event not only serves as the culmination of the prior milestones but also as a significant promotional opportunity to attract initial customers and gather feedback.
• Reaching $15,000/month in Revenue: Establishing the business to the point where it generates at least $15,000 in monthly revenue. Achieving this milestone will be critical for covering operational costs and moving towards profitability.
• Customer Feedback and Menu Optimization: Collecting and analyzing customer feedback to refine the menu and service offerings. This milestone focuses on improving customer satisfaction and operational efficiency, which are key to repeat business and word-of-mouth recommendations.
• Break-Even Point: Reaching the break-even point where the monthly revenue covers all operational expenses, including rent, salaries, utilities, ingredients, and other overheads. Achieving this milestone is crucial for long-term sustainability.
• Strategic Partnerships and Expansion: Evaluating opportunities for partnerships with local businesses or events for catering opportunities, as well as planning for potential future expansion based on the success and learnings from the initial location. This could involve opening new locations or expanding the menu and services offered at the current location.

QuickBite Eats management team, which includes the following members, has the experience and expertise to successfully execute on our business plan:

Emma Hill, CEO

Emma Hill stands at the helm of QuickBite Eats with a proven track record of entrepreneurial success, particularly in the fast food sector. Her journey through the industry has been marked by a series of strategic decisions that have propelled the businesses she has managed towards significant growth and profitability. Emma’s deep understanding of the fast food market, combined with her practical experience in managing operations efficiently, makes her an invaluable leader for QuickBite Eats. Her vision for the company is not only to dominate the local market but also to innovate in ways that redefine quick service eating experiences for customers. Emma’s leadership is a cornerstone upon which QuickBite Eats bases its aspirations for lasting success.

To achieve our growth goals, QuickBite Eats requires initial funding to cover the costs associated with securing our location, completing the necessary build-out, obtaining permits, and launching our marketing efforts. This investment will also support our operational expenses until we reach our revenue targets and break-even point. Our financial strategy is designed to ensure the long-term sustainability and profitability of QuickBite Eats, enabling us to reinvest in our business, explore expansion opportunities, and continue delivering exceptional value to our customers.

Financial Statements

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Income Statement

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Cash Flow Statement

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Fast Food Business Plan Example PDF

Download our Fast Food Business Plan PDF here. This is a free fast food business plan example to help you get started on your own fast food plan.  

How to Finish Your Fast Food Business Plan in 1 Day!

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Here is a free business plan sample for a fast food restaurant.

Have you been toying with the idea of launching a fast food restaurant but feel overwhelmed about where to start?

In the content that follows, we're excited to present to you a comprehensive sample business plan tailored for a fast food restaurant venture.

As any seasoned entrepreneur will tell you, a robust business plan is the cornerstone of a thriving business. It serves as a roadmap, outlining your vision, objectives, and the strategies you'll employ to turn your fast food dreams into reality.

To streamline your planning process and get you started on the right foot, feel free to utilize our fast food restaurant business plan template. Our team of experts is also on standby to provide a free review and fine-tuning of your plan.

How to draft a great business plan for your fast food restaurant?

A good business plan for a fast food restaurant must be tailored to the unique challenges and opportunities of the fast food industry.

To start, it's important to provide a comprehensive overview of the fast food market. This should include current statistics and an analysis of emerging trends, similar to what we've outlined in our fast food restaurant business plan template .

Your business plan should clearly articulate your concept. This includes your vision, identifying your target demographic (such as families, students, commuters), and the distinctive appeal of your fast food restaurant (speed of service, affordability, menu diversity, drive-thru option, etc.).

Market analysis is a critical component. You need to thoroughly understand your local competitors, market demands, and consumer preferences specific to fast food dining.

For a fast food restaurant, particular emphasis should be placed on the menu you plan to offer. Detail your menu items - burgers, fries, shakes, salads, and other offerings - and explain how they cater to the tastes and demands of your target market.

The operational plan is vital. It should outline the location of your restaurant, the layout of the kitchen and dining area, supply chain logistics for ingredients, and the food preparation process.

In the fast food industry, it is crucial to highlight the efficiency of service, consistency in food quality, and adherence to health and safety regulations.

Then, delve into your marketing and sales strategies. How do you plan to attract customers and encourage repeat business? Discuss promotional tactics, customer loyalty programs, and upselling strategies (like combo meals or limited-time offers).

Implementing digital strategies, such as online ordering, a user-friendly website, and an active social media presence, is increasingly important for fast food restaurants.

The financial section is another cornerstone. It should cover the initial investment, projected sales, operating expenses, and the point at which the business will become profitable.

In the fast food sector, where competition is fierce, it's critical to have a precise financial plan and understand your cost structure. For assistance, consider using our financial forecast for a fast food restaurant .

Compared to other business plans, a fast food restaurant's plan must address specific factors such as high-volume inventory management, quick service delivery models, and the potential for franchise expansion.

A well-crafted business plan will not only help you clarify your strategy and operational approach but also attract investors or secure loans.

Investors and lenders are looking for a solid market analysis, realistic financial projections, and a clear plan for day-to-day operations in a fast food setting.

By presenting a thorough and substantiated business plan, you showcase your dedication and readiness to make your fast food restaurant a success.

To achieve these goals while saving time, you can fill out our fast food restaurant business plan template .

A free example of business plan for a fast food restaurant

Here, we will provide a concise and illustrative example of a business plan for a specific project.

This example aims to provide an overview of the essential components of a business plan. It is important to note that this version is only a summary. As it stands, this business plan is not sufficiently developed to support a profitability strategy or convince a bank to provide financing.

To be effective, the business plan should be significantly more detailed, including up-to-date market data, more persuasive arguments, a thorough market study, a three-year action plan, as well as detailed financial tables such as a projected income statement, projected balance sheet, cash flow budget, and break-even analysis.

All these elements have been thoroughly included by our experts in the business plan template they have designed for a fast food restaurant .

Here, we will follow the same structure as in our business plan template.

Market Opportunity

Market data and figures.

The fast food industry is a dynamic and ever-expanding market with significant growth potential.

As of recent estimates, the global fast food market size is valued at over 650 billion dollars, with projections indicating a continued increase due to the fast-paced lifestyle of consumers and the convenience offered by fast food restaurants.

In the United States alone, there are over 200,000 fast food establishments, contributing to an annual revenue of more than 200 billion dollars for the fast food sector.

These statistics underscore the integral role fast food restaurants play in the American diet and their substantial impact on the economy.

The fast food industry is witnessing a transformation as consumer preferences evolve towards healthier and more sustainable options.

There is a surge in demand for menu items featuring organic ingredients, plant-based proteins, and locally sourced produce. Fast food chains are increasingly incorporating vegetarian and vegan options to cater to a broader audience.

Technology is also revolutionizing the fast food experience, with mobile ordering, contactless payments, and AI-driven drive-thrus enhancing convenience and efficiency.

Delivery services and virtual kitchens are expanding rapidly, allowing customers to enjoy their favorite fast food without leaving their homes.

Transparency in food sourcing and preparation is becoming more important to consumers, leading to a greater emphasis on clear labeling and the traceability of ingredients.

These trends highlight the fast food industry's adaptability and responsiveness to the changing preferences and values of modern consumers.

Success Factors

Several factors contribute to the success of a fast food restaurant.

Consistency in food quality is paramount. Customers expect their favorite items to taste the same across different visits and locations.

Innovation in menu offerings can help a fast food restaurant stand out, especially when it comes to incorporating healthier options or unique flavors.

A prime location with high foot traffic or easy access for drivers can significantly boost a restaurant's visibility and patronage.

Exceptional customer service, with a focus on speed and accuracy, is essential in an industry where convenience is king.

Lastly, managing costs effectively, embracing sustainability practices, and staying aligned with current industry trends, such as offering plant-based alternatives or tech-enhanced ordering systems, are crucial for the enduring success of a fast food restaurant.

The Project

Project presentation.

Our fast food restaurant project is designed to cater to the increasing number of consumers seeking quick, convenient, and healthier fast food options. Strategically located in high-traffic urban areas or near health-conscious communities, our restaurant will offer a diverse menu of fast food classics reimagined to be gluten-free, including burgers, fries, wraps, and salads, all made with premium ingredients and guaranteed to be gluten-free.

We will prioritize the flavor, quality, and nutritional value of our offerings to ensure a satisfying and guilt-free dining experience for our customers.

Our fast food establishment aims to set a new standard for gluten-free fast food, providing a haven for those with gluten sensitivities or preferences, and enhancing the fast food landscape with healthier alternatives.

Value Proposition

The value proposition of our gluten-free fast food restaurant revolves around delivering fast, delicious, and nutritious meals that cater to the needs of gluten-intolerant individuals and health-conscious diners.

Our dedication to serving high-quality, gluten-free fast food differentiates us from traditional fast food outlets and offers a unique dining experience that supports the health and satisfaction of our customers.

We are committed to fostering an inclusive dining space where everyone can indulge in their fast food favorites without the worry of gluten, and we aim to promote understanding and appreciation for the benefits of gluten-free eating.

Our restaurant seeks to become a cornerstone in the community, providing a fast food alternative that not only tastes great but also aligns with the dietary needs and values of our customers.

Project Owner

The project owner is an entrepreneur with a passion for revolutionizing the fast food industry by introducing healthier, gluten-free options.

With a background in restaurant management and a personal interest in nutrition and wellness, the owner is driven to establish a fast food restaurant that stands out for its commitment to quality, health, and flavor innovation.

Armed with a vision of transforming the fast food experience, the owner is dedicated to offering delectable gluten-free meals that contribute to the well-being of the community.

His dedication to excellence and his zeal for redefining fast food make him the driving force behind this project, aiming to provide a delicious and health-conscious alternative for fast food aficionados.

The Market Study

Market segments.

The market segments for this fast food restaurant are diverse and cater to a wide range of customers.

Firstly, there are busy individuals seeking quick and convenient meal options without compromising on taste or quality.

Secondly, the market includes young adults and students who often look for affordable and fast dining experiences.

Additionally, families with children are a significant segment, as they require kid-friendly menu options that are both nutritious and appealing to younger palates.

Lastly, health-conscious consumers are also targeted, especially those looking for healthier fast food alternatives, such as options with lower calories, less fat, or more vegetables.

SWOT Analysis

A SWOT analysis of this fast food restaurant project highlights several key factors.

Strengths include a strong brand concept focused on speed and quality, a diverse menu catering to various tastes, and the ability to leverage technology for efficient service.

Weaknesses might encompass the challenges of maintaining consistency across multiple locations and the high operational costs associated with fresh ingredients and labor.

Opportunities can be found in the growing demand for healthier fast food options, the potential for digital ordering and delivery services, and the ability to expand into new markets.

Threats include intense competition from established fast food chains, fluctuating food prices, and changing consumer preferences towards home-cooked or high-end dining experiences.

Competitor Analysis

Competitor analysis in the fast food industry indicates a highly competitive landscape.

Direct competitors include major fast food chains, local diners, and food trucks, all vying for a share of the consumer's wallet.

These competitors strive to offer convenience, affordability, and taste to attract a broad customer base.

Potential competitive advantages for our restaurant include a unique menu with healthier options, a focus on sustainability, and the use of technology to enhance the customer experience.

Understanding the strengths and weaknesses of these competitors is crucial for carving out a niche and ensuring customer loyalty.

Competitive Advantages

Our fast food restaurant's competitive advantages lie in our commitment to providing a fast, yet high-quality dining experience.

We offer a menu that includes classic fast food items alongside innovative dishes that cater to health-conscious consumers, such as salads, grilled options, and low-carb alternatives.

Our use of technology streamlines the ordering process, reduces wait times, and offers convenience through mobile ordering and delivery options.

We also prioritize sustainability by sourcing ingredients locally where possible and using eco-friendly packaging, which resonates with environmentally aware customers.

You can also read our articles about: - how to open a fast food restaurant: a complete guide - the customer segments of a fast food restaurant - the competition study for a fast food restaurant

The Strategy

Development plan.

Our three-year development plan for the fast food restaurant is designed to cater to the growing demand for quick, affordable, and delicious meals.

In the first year, our goal is to establish a strong local presence and build a loyal customer base by offering a menu that combines classic fast food items with innovative twists.

The second year will focus on expanding our reach by opening additional outlets in high-traffic areas and possibly exploring franchising opportunities.

In the third year, we plan to diversify our menu options to include healthier, locally-sourced ingredients and environmentally-friendly packaging, responding to consumer trends and increasing our market share.

We will continuously strive to improve operational efficiency, customer service, and marketing strategies to solidify our brand's reputation in the competitive fast food industry.

Business Model Canvas

The Business Model Canvas for our fast food restaurant targets a broad customer segment, including busy professionals, students, families, and anyone seeking convenient and tasty meal options.

Our value proposition is centered on providing a diverse menu with quick service, affordable prices, and a memorable dining experience.

Sales channels include our physical restaurant locations, online ordering platforms, and potential delivery partnerships.

Key resources involve our kitchen facilities, trained staff, and supply chain relationships.

Our key activities include meal preparation, customer service, and maintaining a strong digital presence.

Revenue streams will be generated from direct food sales, while costs will be associated with ingredients, labor, and operational expenses.

Access a detailed and customizable Business Model Canvas in our business plan template .

Marketing Strategy

Our marketing strategy is built on engaging with our community and creating a brand that resonates with our customers' desire for convenience and taste.

We plan to leverage social media marketing, local advertising, and promotional deals to attract and retain customers.

Collaborations with local businesses and event sponsorships will help us increase brand visibility and community involvement.

Customer loyalty programs and feedback mechanisms will be implemented to encourage repeat business and continuous improvement based on customer input.

Risk Policy

Our risk policy focuses on mitigating operational risks, ensuring food safety, and managing financial stability.

We will comply with all health and safety regulations, conduct regular staff training, and implement rigorous quality control measures to ensure the highest standards of food safety.

Cost management strategies will be in place to control expenses and optimize profit margins.

We will also secure comprehensive insurance to protect against potential liabilities and unforeseen events.

Our commitment is to provide fast, safe, and enjoyable dining experiences while maintaining financial health and operational excellence.

Why Our Project is Viable

We are confident in the viability of our fast food restaurant due to the universal appeal of convenient and flavorful meals.

With a focus on customer satisfaction, operational efficiency, and adaptability to market trends, we believe our business is well-positioned for success.

We are excited to serve our community and look forward to the growth and evolution of our fast food restaurant.

Our team is prepared to make the necessary adjustments to navigate the dynamic food industry and achieve our vision of becoming a leading fast food destination.

You can also read our articles about: - the Business Model Canvas of a fast food restaurant - the marketing strategy for a fast food restaurant

The Financial Plan

Of course, the text presented below is far from sufficient to serve as a solid and credible financial analysis for a bank or potential investor. They expect specific numbers, financial statements, and charts demonstrating the profitability of your project.

All these elements are available in our business plan template for a fast food restaurant and our financial plan for a fast food restaurant .

Initial expenses for our fast food restaurant include the cost of leasing a high-traffic location, outfitting the kitchen with commercial-grade fast food equipment, obtaining necessary permits and licenses, sourcing quality ingredients for our menu, hiring and training staff for efficient service, and investing in branding and marketing to attract our target customer base.

Our revenue assumptions are based on a comprehensive market analysis of the fast food industry, taking into account the popularity of quick-service meals, competitive pricing strategies, and the convenience factor that appeals to our target demographic.

We expect a steady increase in customer patronage, beginning with a conservative estimate and expanding as our brand recognition and reputation for delicious, high-quality fast food grows.

The projected income statement outlines our anticipated revenue from fast food sales, cost of goods sold (including ingredients and packaging), labor costs, and other operating expenses (such as utilities, rent, marketing, and administrative costs).

This will provide us with a projected net profit, which is essential for assessing the long-term viability of our fast food venture.

The projected balance sheet will display assets unique to our operation, like kitchen equipment and initial food inventory, as well as liabilities such as loans and accounts payable.

It will offer a snapshot of the financial standing of our fast food restaurant at the conclusion of each fiscal period.

Our projected cash flow statement will detail the inflows and outflows of cash, enabling us to predict our financial needs. This is crucial for maintaining a healthy cash balance to support day-to-day operations and growth initiatives.

The projected financing plan will identify the sources of funding we intend to tap into to cover our initial costs, including potential investors, bank loans, or personal savings.

We will keep a close eye on the working capital requirement to ensure we have sufficient funds on hand to manage inventory, handle payroll, and meet other short-term obligations.

The break-even analysis will pinpoint the sales volume we need to achieve to cover all our expenses and begin generating a profit, marking the point at which our fast food restaurant becomes financially sustainable.

To gauge the performance and success of our fast food restaurant, we will monitor key indicators such as the profit margin on our menu items, the current ratio to evaluate our ability to meet short-term liabilities, and the return on investment to determine the profitability of the capital we have invested in our business.

These metrics will be instrumental in assessing the financial health and operational success of our fast food restaurant.

If you want to know more about the financial analysis of this type of activity, please read our article about the financial plan for a fast food restaurant .

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Fast Food Restaurant Business Plan Sample Guide

Fast food restaurant business plan samples carry all the precious, specific, and clear details about a fast-food restaurant. A restaurant business plan covers all the broad or small details about your restaurant. 

Since you’re eager to open a fast-food restaurant or already have a fast-food restaurant. Therefore I would suggest it would be better to follow a niche-based fast food restaurant business plan sample. Only a business plan, keeps recorded written documents of a financial plan, marketing plan, and overall restaurant overview plan too. 

In case any angel investors or any financial institution wants to invest in your fast food restaurant, they will only check the financial plan and marketing plan of your restaurant business.  

One of the common myths is that the restaurant business is one of the most profitable businesses and the earnings of a restaurant owner are beyond imagination. But unfortunately, this is just a myth, because restaurant owners earn less than 50% of the annual profit.

• Here Is The Fast Food Restaurant Business Plan Sample

There's no rule that your business plan needs to be 100 pages. The business plan needs to be “to the point” , describe the direct objectives , and direction you wanted to take in your fast food restaurant business .

Yet, there are certain sections that you must include in your fast food restaurant business plan sample. The main objective of sharing this fast food restaurant business plan sample is because people usually get confused about “what” or “what not to include” in a restaurant business plan. Hence a general sample fast food restaurant business plan is mandatory to walk in the correct direction.  

Below, I have given a sample of a fast food restaurant business plan, and following this, you can craft a solid fast food restaurant business plan of your own .

1. Executive Summary

An executive summary will hold the introduction of your restaurant business plan. This part gives you a brief description of each section of your restaurant business plan. 

Short tips# Please try to write this part at the very end, even after the conclusion. So, it’s become easy for you to write the “brief explanations” of every part.   

The executive summary’s main purpose is to generate a quick engagement, as it is the first part that a reader will read.

Moreover, it will include; “what type of fast food restaurant you wanna start?”, your buyer persona, “if you are a start-up or not?” and your future goals. And make sure you make separate subsections about these parts and explain briefly :

• The objective of your fast food restaurant 
• Mission And Vision Statement of your fast food restaurant business
• Keys Of Statement of your fast food restaurant 
• 2. Company Overview

Just be specific. Share your inspiration, legal structure, background of your, and the source of the initial capital for your fast food restaurant business. In addition, broadly describe what type of fast food restaurant you have planned, for instance, “small”, “fast food cart”, or a “fast-food chain restaurant”. 

Draw a list of food categories you’re going to serve in your restaurant : for instance;

• Burger/ sandwich  
• Chicken fry
• Pizza/ pasta 
• Others 

Short tips# Describe your target customer group, brief about interior decoration, short brief about the marketing policies, and share an estimated price range of your food menu. 

#Mandatory part that you need to cover in this section:

• The food item you will offer in your fast food restaurant 
• Service you  will offer in your fast food restaurant  
• Delivery or take away service 
• 3. Industry Analysis

Industry analysis covers the findings that have been gathered after the research on the fast-food market. But what types of research you wanna do it’s totally up to you, it can be “field research” or “virtual research”.

Doing market research can give you many advantages; such as researching the fast-food market can educate you about the regular customers, market opportunities, market trends, trending/best selling fast food, etc. 

And using those you can plan or improve your market strategies and also can gather some heavy statistics about this fast-food restaurant. 

#Mandatory Part That You Need To Cover In This Section:

• How big is the fast-food business industry?
• Is the fast-food restaurant market declining or increasing ?
• Who are the direct competitors in the market?
• Which suppliers can supply in a short time?
• What is the forecasted industry growth rate in the next 5 – 10 years?
• What is the estimated market size of the fast-food restaurant industry? 

4. Customer Analysis  

This section of your research paper will cover the potential or targeted customer you decided to serve or expect to serve in the future. List the segments you wanna target, for instance: 

college students, teens, friends group, evening tea/ snacks lovers. Also, mention the pricing range and production cost you tentatively set for your various product items.

Short tips# Divide your targeted customer into two different segments : 1) Demographics segmentation (ages, genders, locations, living standards, and income levels); 2)  Psychological segmentation (need, want, and demand of your targeted customer).

• 5. Competitor Analysis

For the competitor analysis, you also need to do field/primary research. Hence is one of the major sections of your business plan. This plan includes two types of competitors; direct competitors and indirect competitors . 

# Direct competitors will include; those who are head-to-head competitors of your fast food restaurant. Such as McDonald's, Starbucks, Subway, Taco Bell, Wendy’s, Burger King, KFC, etc.

# Indirect competitors will include those who serve both fast food and other various items too. For example, restaurants that serve diverse food, frozen fast foods, homemade fast foods, etc. 

Short tips# Research both direct and indirect competitors and find out some core information about them:

• Types of customers they serve
• products do they offer
• Their pricing 
• Their strength, weaknesses, and opportunities 
• “Menu, or items”, that they don't serve 
• Their star product 
• Their social media reviews
• Customer feedback and crowd outside their restaurant 
• 6. Marketing Plan

Just follow the bookish way to plan the marketing plan for your fast food restaurant business plan. The general marketing plan rule; categories your product, price, place, and promotion.

# Product: Give the list of names, types, and categories of the product (menu items). For example; burgers, pizza, pasta, and sandwiches. 

# Price : Give a brief explanation on how you calculated the price range or specific price (if you previously set it) of each item from the menu, addons or any takeaway, delivery service charges, vat and service charge percentages, etc. 

# Place: Just mention the location (address), where you have decided to position your restaurant. Make sure to mention the future goal too, where you want to move or open a new chain or branch, etc. 

# Promotion: Give a broad description of the marketing strategies you will or want to apply to promote your brand. And also show the forecasted marketing cost analysis in this part, so that investors can gather some mathematical ideas that this “particular amount'' might need for your promotional campaign. Marketing ideas such as banners, social media advertising, storefront advertising boards, flyers, etc. 

• 7. Operating Plan

In this section you’ll describe how efficiently you’ll use all the resources, how well and fast you’ll meet your goals, and the maintenance operation cost.  The operation plan will be divided into two distinct parts:

• Short-term cost: daily tasks such as waiters, employee training, collecting supplies, store cleaning, etc.
• Long-term cost: the goal you want to achieve in the future, for example, increasing your sitting arrangement, yearly profit margin, etc .

Short tips#  To reduce the hassle of recording each and every operating cost manually, you can adopt a time-efficient, automatic and smooth restaurant management software. because with a restaurant management system you can track, monitor, and manage your restaurant, along with a restaurant POS billing system.

• 8. Strategy & Implementation

No need to expose your strategies on the business plan. Because this business plan will be reviewed or read by many people, therefore there is a high chance it might get copied or stolen. Hence it’s better not to expose them to your business plan. But, you can share some of the general strategies and the length of time it took to implement. Hence, also helps the investors to gain trust in your fast food restaurant.     9. Management Team

In this section, you will mention the background of the restaurant owner, and other stakeholders involved in your restaurant. This section will give an idea of how many management members are involved in building, organizing, and running the restaurant. 

Must have in your fast food restaurant business plan sample :

• Point up your key management members, such as restaurant owner, manager, no of staff, investors, clients, organizer you have merged with, your suppliers, etc. 
• Highlight your stakeholders' skills and experience
• Highlight the experience you will put or already you have put in your restaurant 

10 . Financial Analysis

The most important part of your fast food business plan is to sample and make you calculate it right because based on this part investors will calculate your turnover (yearly/monthly), sales and operating cost, etc. 

Your financial analysis must include at least 5-years of financial statements (quarterly/year) of the initial year and then from the second year to show the annual calculation.

Must-Have Part In Your Financial Analysis of fast food restaurant business plan sample :

• Income Statement: Also called profit and loss account, this part shows the calculator of sales - cost of goods sold=Gross Profit - expense= Net Profit .  
• Balance Sheet: Also called a financial statement, this part will hold all the assets and liabilities of your fast food restaurant business.  
• Cash Flow Statement: this part keeps the calculation of the cash inflow and outflow of your restaurant business. And also include; money needed to start the business, cost of kitchen equipment, recipe raw ingredients, business insurance, staff salaries, tax, necessary legal permits and everyday short-term operational cost, etc.

11. Appendix  

In this part, you need to attach all raw or draft documents, for instance, financial paper, big data, market survey data, the blueprint of your restaurant store, etc.

You May Also Like:  7 Consecutive Steps to Write a Restaurant Business Plan

Conclusion  

Above, I have given a small or you can say a demonstration of a fast food restaurant business plan sample so that you can draw your sample plan for your restaurant.  

Every point in this sample fast food restaurant business plan is important, so make sure you don't miss any!!

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• Executive Summary
• 4. Customer Analysis
• 9. Management Team
• 10. Financial Analysis
• 11. Appendix

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12+ SAMPLE Fast Food Business Plan in PDF | MS Word | Google Docs | Apple Pages

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Formal Fast Food Business Plan

• Mission statement
• Vision statement
• Overall concept
• Possible cost
• Possible ROI (return on investments)
• What will be the overall costs for your business?
• How will you choose your target market?
• How much will your product cost?
• What will be the best name for your business?
• What can be your brand marketing strategy ?
• How will you manage your financial projections?
• How can you build the pool of workers?
• How can you have a great menu design?
• How can you gain profit?
• What can be the contents of your business plan?

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Executive Summary of a Fast Food Restaurant (Example)

• December 29, 2023
• Business Plan , Executive Summary

An executive summary for a fast food restaurant business plan is crucial for capturing the essence of your restaurant concept, market positioning, and potential for growth.

This section is vital for attracting investors and partners, as it concisely outlines the unique aspects and advantages of your fast food venture. It should effectively communicate how your restaurant meets the evolving demands of today’s fast food consumers, emphasizing elements like menu innovation, service model, and location.

A 2-slide PowerPoint format is ideal for the executive summary . The first slide should detail the restaurant’s concept, location, facility, and menu offerings. The second slide should focus on the management team’s expertise and the financial goals of the business.

Fast Food Restaurant Business Plan

Fully editable 30+ slides Powerpoint presentation business plan template.

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

Fast Food Executive Summary: Page 1

Business Overview

The business overview should clearly define the restaurant’s key features, including its specific cuisine or theme, strategic location, facility design, and menu offerings. Highlighting what sets your restaurant apart in the competitive fast food market, such as unique culinary concepts or sustainable practices, is key for attracting interest and investment.

Example: “FlavorFusion,” a fast food restaurant specializing in fusion tacos, is located in the lively Midtown area, known for its vibrant food scene. The restaurant boasts a modern, 2,000 square-foot space with an energetic and contemporary vibe, seating for 50 patrons, and an additional outdoor area. The menu features a variety of gourmet fusion tacos made with high-quality, locally-sourced ingredients, catering to a diverse clientele.

Market Overview

This section should analyze the fast food market’s size, growth trends, and key industry developments. It positions your restaurant within the industry and highlights its potential to capitalize on current consumer trends like online ordering and plant-based options.

Example: FlavorFusion enters a market valued at $331 billion, growing at a 5.1% CAGR. Amidst intense competition from five local fast food outlets, FlavorFusion stands out with its unique fusion menu and focus on sustainability, aligning with the growing demand for innovative and eco-friendly dining options.

Fast Food Executive Summary: Page 2

Management Team

Detailing the management team’s background and roles is essential. This part of the summary should emphasize their experience in the food and beverage industry and their roles in ensuring the restaurant’s operational excellence and financial health.

Example: The CEO/CFO of FlavorFusion, with extensive experience in business strategy and financial management, oversees the restaurant’s overall strategy and financial planning. The General Manager, responsible for day-to-day operations, ensures efficient restaurant functioning and high customer satisfaction.

Financial Plan

Clearly outlining the financial goals and projections is key. This section should include revenue targets and profit margins, offering insight into the restaurant’s financial health and growth potential.

Example: FlavorFusion aims to achieve $1.5 million in annual revenue with an 18% EBITDA margin by 2028. Supported by a strong business model, innovative menu, and effective marketing strategies , the restaurant is positioned for significant growth in the dynamic fast food market.

Privacy Overview

Fast Food Restaurant Business Plan [Sample Template]

By: Author Tony Martins Ajaero

Home » Business ideas » Hospitality, Travel & Tourism » Restaurant

Are you about starting a fast food restaurant ? If YES, here’s a complete sample fast food restaurant business plan template & feasibility report you can use for FREE to raise money .

Since the advent of fast food restaurants, loads of entrepreneurs have becomes millionaires. If you are interested in the food industry, one of the coolest ways of making money is to open a fast food restaurant . Although this type is profitable, but at the same time you can run at a loss if your fast food restaurant is not well positioned and managed.

It is important to state that loads of fast food restaurants close shops simple because they failed to conduct detailed market survey and feasibility studies before opening shop. Your ability to re – strategized and always up your service deliveries will help you stay competitive.

A Sample Fast Food Restaurant Business Plan Template

1. industry overview.

The Fast Food Restaurant industry consists of restaurants where clients pay for quick-service food products before eating. The food purchased may be consumed in the restaurant, taken out or delivered as requested. Gross revenue generated in the industry is derived from both franchised and company- owned fast food outlets.

Franchise fees ( up-front costs associated with opening a franchise ) are also accounted for in the revenue generated in the industry. Although this industry does not include coffee and snack shops but most fast food outlets also sell beverages, such as water, juice and sodas, but usually not alcohol.

The Fast Food Restaurants industry has managed to excel during the last five years right through the recovery. Keeping consumers’ appetites satisfied, fast food outlets / franchises have created new menu options that capitalize on the trend of increasing awareness of the health risks associated with a high-fat diet.

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

The Fast Food Restaurants industry is a thriving sector of the economy of the united states, United Kingdom , France, Italy, and Canada and in most country of the world. Statistics has it that in the United States of America, The Fast Food Restaurants industry generates a whopping sum of well over $228 billion annually from more than 208,392 registered fast food outlets / franchise scattered all around the United States of America.

The industry is responsible for the employment of well over 4,269,281 people. Experts project The Fast Food Restaurants industry to grow at a 2.4 percent annual rate. MacDonald’s, Yum Brands, Inc. and Subway are the leaders in The Fast Food Restaurants industry; they have the lion market share in the industry.

The Fast Food Restaurants industry is confidently embedded in the mature stage of its life cycle. Over the next 10 years, industry value added, which measures an industry’s contribution to US GDP, is forecast to grow at an average annual rate of 2.5 percent, compared with estimated annualized GDP growth of 2.2 percent during the same period.

Thus, the industry has exhibited slow and steady long-term growth, at a slightly faster pace than the economy as a whole. For this reason, many fast food chain operators are seeking higher growth in the global market.

Over and above, the sandwich industry / sandwich shop line of business is a profitable industry and it is open for any aspiring entrepreneur to come in and establish his or her business; you can chose to start on a small scale in a street corner like the average mom and pop business or you can chose to start on a large scale with several outlets in key cities.

2. Executive Summary

Finicky Fast Food®, LLC is a standard and registered chain of fast food restaurants that will be located in one of the busiest roads in Cleveland – Ohio but hope to spread out to key cities in the United States with the first 5 years of operations.

We are at the final stage of leasing a facility along a major road that is big enough to fit into the design of the kind of fast food restaurant that we intend launching and the facility is located in a corner piece directly opposite the largest residential estate in Cleveland – Ohio.

Finicky Fast Food®, LLC will be involved in the sale burgers, sandwiches, Mexican, pizza and pasta, chicken, chips, rice, water, juice, sodas and Asian et al in our restaurant and when customers order for it to be delivered to them in any location around us.

Basically we will be involved in operating quick-service restaurants, operating fast food services, operating drive-thru and take-out facilities in our chains of fast food outlets that will be scattered all across major cities in the United States and Canada.

We are aware that there are several large and small fast food restaurants scattered all around Cleveland – Ohio, which is why we spent time and resources to conduct our feasibility studies and market survey so as to offer much more than our competitors will be offering. We have delivery service options for our customers, and our outlet is well secured with the various payment options.

Much more than retailing and serving burgers, sandwiches, Mexican, pizza and pasta, chicken, chips, rice, water, juice, sodas and Asian et al, our customer care will be second to none in the whole of Cleveland – Ohio.

We know that our customers are the reason why we are in business which is why we will go the extra mile to get them satisfied when they visit any of our chains of fast food restaurants and also to become our loyal customers and ambassadors.

Finicky Fast Food®, LLC will ensure that all our customers are given first class treatment whenever they visit any of our chains of fast food outlets.

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

We are aware of the trend in the restaurant / fast food industry and we are not only going to operate a system where our customers would have to come to our fast food restaurant to make purchase or whatever they want, but we will also operate an online fast food restaurant and our customers can place orders for our foods, snack and drinks online and they will get it delivered to their houses or any location they want us to deliver the goods to within Cleveland – Ohio.

Finicky Fast Food®, LLC is a family business that is owned by Mrs. Becky Alison and her family. Mrs. Beck Alison is a sandwich cum fast food specialist; she has a B.Sc. in Food Science and a Diploma in Business Administration, with well over 15 years of experience in the restaurant and fast food industry, working for some of the leading brand in the United States.

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

3. Our Products and Services

Finicky Fast Food®, LLC is in the restaurant/fast food industry to make profits and we will ensure we go all the way to make available a wide variety of fast food and soft drinks to our clients. Our product and service offerings are listed below;

• Operating quick-service restaurants
• Operating fast food services
• Operating drive-thru and take-out facilities
• Sale of Burgers
• Sale of Sandwiches
• Sale of Mexican
• Sale of Pizza and Pasta
• Sale of Chicken and Chips
• Sale of Asian
• Sale of beverages, such as water, juice and sodas

4. Our Mission and Vision Statement

• Our vision is to become the leading chains of fast food restaurant – brand in Cleveland – Ohio.
• Our mission is to establish chains of fast food restaurants that will make available a wide variety of fast food and soft drinks at affordable prices to the residence of Cleveland – Ohio and other cities in the United States of America and Canada where we intend opening our chains of fast food restaurants.

Our Business Structure

Finicky Fast Food®, LlC do not intend to start a fast food restaurant business just like the usual mom and pop business around the street corner; our intention of starting a fast food restaurant business is to build a standard business in Cleveland – Ohio.

Although our fast food restaurant might not be as big as McDonald’s and Subway et al, but will ensure that we put the right structure in place that will support the kind of growth that we have in mind while setting up the business. We will ensure that we hire people that are qualified, honest, customer centric and are ready to work to help us build a prosperous business that will benefit all the stake holders (the owners, workforce, and customers).

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

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

Sales and Marketing Manager

Information Technologist

• Accountants/Cashiers
• Customer Services Executive
• Van Drivers/Deliverers

5. Job Roles and Responsibilities

Chief Executive Officer – CEO (Chief Florist):

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

Admin and HR Manager

• Responsible for overseeing the smooth running of HR and administrative tasks for the organization
• Maintains office supplies by checking stocks; placing and expediting orders; evaluating new products.
• Ensures operation of equipment by completing preventive maintenance requirements; calling for repairs.
• Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
• Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Defines job positions for recruitment and managing interviewing process
• Carries out staff induction for new team members
• Responsible for training, evaluation and assessment of employees
• Responsible for arranging travel, meetings and appointments
• Oversees the smooth running of the daily office activities.

Restaurant Manager:

• Responsible for managing the daily activities in the restaurant (kitchen inclusive)
• Ensures that the restaurant facility is in tip top shape and conducive enough to welcome customers
• Interfaces with third – party providers (vendors)
• Reports to the Chief Executive Officer
• Attends to Customers complains and enquiries
• Prepares budget and reports for the organization
• Handle any other duty as assigned by the CEO

Chef/Kitchen Staff

• Make burgers, Mexican, chicken and chips, Asians, sandwiches and pizzas as supervised by the kitchen supervisor
• Responsible for carrying out all casual or unskilled jobs in the restaurant
• Responsible for packaging burgers, Mexican, chicken and chips, Asians, sandwiches and pizzas meant for delivery
• Handles any other duty as assigned by the restaurant manager
• Manages external research and coordinate all the internal sources of information to retain the organizations’ best customers and attract new ones
• Models demographic information and analyze the volumes of transactional data generated by customer purchases
• Identifies, prioritizes, and reaches out to new partners, and business opportunities et al
• Identifies development opportunities; follows up on development leads and contacts; participates in the structuring and financing of projects; assures the completion of development projects.
• Responsible for supervising implementation, advocate for the customer’s needs, and communicate with clients
• Develops executes and evaluates new plans for expanding increase sales
• Documents all customer contact and information
• Represents the company in strategic meetings
• Helps increase sales and growth for the company
• Manage the organization website
• Handles ecommerce aspect of the business
• Responsible for installing and maintenance of computer software and hardware for the organization
• Manage logistics and supply chain software, Web servers, e-commerce software and POS (point of sale) systems
• Manages the organization’s CCTV
• Handles any other technological and IT related duties.

Accountant/Cashier:

• Responsible for preparing financial reports, budgets, and financial statements for the organization
• Provides managements with financial analyses, development budgets, and accounting reports; analyzes financial feasibility for the most complex proposed projects; conducts market research to forecast trends and business conditions.
• Responsible for financial forecasting and risks analysis.
• Performs cash management, general ledger accounting, and financial reporting
• Responsible for developing and managing financial systems and policies
• Responsible for administering payrolls
• Ensures compliance with taxation legislation
• Handles all financial transactions for the organization
• Serves as internal auditor for the organization

Waiters/Waitress

• Promptly attends to customers in a friendly and professional manner
• Ensures that un-occupied tables are always set and ready for customers
• Pulls out chairs for customers as they arrive
• Handle any other duty as assigned by the Chief Operating officer/restaurant manager

Van Drivers/Sandwich Deliverers:

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

6. SWOT Analysis

Our intention of starting just one outlet of our fast food restaurant in Cleveland – Ohio is to test run the business for a period of 2  to 5 years to know if we will invest more money, expand the business and then open other outlets all over Ohio and Key Cities in the United States of America and Canada.

We are quite aware that there are several fast food outlets all over Cleveland – Ohio and even in the same location where we intend locating ours, which is why we are following the due process of establishing a business.

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

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

Our location, the business model we will be operating on (physical chains of fast food restaurants with active online presence), varieties of payment options, wide varieties of fast food and soft drinks and our excellent customer service culture will definitely count as a strong strength for Finicky Fast Food®, LCC.

A major weakness that may count against us is the fact that we are a new fast food restaurant – business and we don’t have the financial capacity to compete with multi – million dollars chains of fast food restaurants like McDonald’s and Subway et al.

• Opportunities:

The fact that we are going to be operating our fast food restaurant in one of the busiest streets in Cleveland – Ohio, provides us with unlimited opportunities to sell our burgers, sandwiches, Mexican, pizza and pasta, chicken, chips, rice, water, juice, sodas and Asian et al to a large number of people.

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

Just like any other business, one of the major threats that we are likely going to face is economic downturn. It is a fact that economic downturn affects purchasing/spending power. Another threat that may likely confront us is the arrival of a new sandwich shop, pizza shop or fast food restaurant in same location where ours is located.

7. MARKET ANALYSIS

• Market Trends

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

You may also want to leverage on social media platforms like Instagram, Facebook, and Twitter, and others to publicize your fast food restaurant. You can as well go ahead to open an online portal where people can place order from your fast food restaurant.

You must ensure that your delivery system is efficient if you intend to do well with your online fast food business. So also, keeping consumers’ appetites satisfied, fast food restaurants / franchises have created new menu options that capitalize on the trend of increasing awareness of the health risks associated with a high-fat diet.

8. Our Target Market

One thing about burgers, sandwiches, Mexican, pizza and pasta, chicken, chips, rice, water, juice, sodas and Asian et al is that you can hardly find someone who doesn’t patronize them. As a matter of fact, most fast food restaurants now have menu designed specifically for vegan and others depending on their food preferences.

In view of that, we have positioned our fast food restaurant to service the residence of Cleveland – Ohio and every other location where our chains of fast food outlets will be located in key cities all over the United States of America and Canada.

We have conducted our market research and we have ideas of what our target market would be expecting from us. We are in business to retail our products to the following groups of people;

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

Our Competitive Advantage

A close study of the restaurant/fast food industry reveals that the market has become much more intensely competitive over the last decade. As a matter of fact, you have to be highly creative, customer centric and proactive if you must survive in this industry.

We are aware of the stiffer competition and we are well prepared to compete favorably with other sandwich shops, pizza shops and chains of fast food restaurants in Cleveland – Ohio. Finicky Fast Food®, LLC is launching a standard fast food restaurant that will indeed become the preferred choice of residence of Cleveland – Ohio and other cities where we intend opening our chains of fast food outlets.

Our fast food outlet is located in a corner piece property on a busy road directly opposite one of the largest residential estates in Cleveland – Ohio. We have enough parking space that can accommodate well over 20 cars per time.

One thing is certain, we will ensure that we have a wide variety of burgers, sandwiches, Mexican, pizza and pasta, chicken, chips, rice, water, juice, sodas and Asian et al available in our shop at all times. It will be difficult for customers to visit our fast food outlets and not make a purchase of burgers, sandwiches, Mexican, pizza and pasta, chicken, chips, rice, water, juice, sodas and Asian et al.

One of our business goals is to make Finicky Fast Food®, LLC a one stop fast food restaurant. Our excellent customer service culture, online options, various payment options and highly secured facility will serve as a competitive advantage for us.

Lastly, our employees will be well taken care of, and their welfare package will be among the best within our category (startups fast food restaurants) in the restaurant/fast food industry, meaning that they will be more than willing to build the business with us and help deliver our set goals and achieve all our aims and objectives. We will also give good working conditions and commissions to freelance sales agents that we will recruit from time to time.

9. SALES AND MARKETING STRATEGY

• Sources of Income

Finicky Fast Food®, LLC is in business to operate a standard and secured fast food restaurant business in Cleveland – Ohio. We are in the restaurant/fast food industry to

10. Sales Forecast

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

We are well positioned to take on the available market in Cleveland – Ohio and we are quite optimistic that we will meet our set target of generating enough income/profits from the first six month of operations and grow the business and our clientele base.

We have been able to critically examine the restaurant/fast food industry and we have analyzed our chances in the industry and we have been able to come up with the following sales forecast. The sales projection is based on information gathered on the field and some assumptions that are peculiar to startups in Cleveland – Ohio.

Below is the sales projection for Finicky Fast Food®, LLC, it is based on the location of our business and other factors as it relates to sandwich shop start – ups in the United States;

• First Fiscal Year-: $100,000
• Second Fiscal Year-: $250,000
• Third Fiscal Year-: $750,000

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

• Marketing Strategy and Sales Strategy

Before choosing a location for Finicky Fast Food®, LLC, we conduct a thorough market survey and feasibility studies in order for us to be able to be able to penetrate the available market and become the preferred choice for residence of Cleveland – Ohio.

We have detailed information and data that we were able to utilize to structure our business to attract the numbers of customers we want to attract per time. We hired experts who have good understanding of the restaurant/fast food industry to help us develop

In other to continue to be in business and grow, we must continue to sell our fast food and drinks which is why we will go all out to empower or sales and marketing team to deliver. In summary, Finicky Fast Food®, LCC will adopt the following sales and marketing approach to win customers over;

• Open our fast food restaurant in a grand style with a party for all.
• Introduce our fast food restaurant by sending introductory letters alongside our brochure to corporate organizations, schools, event planners, households and key stake holders in Cleveland – Ohio
• Ensure that we have a wide variety of fast food and soft drinks in our restaurant at all times.
• Make use of attractive hand bills to create awareness and also to give direction to our fast food restaurant
• Position our signage/flexi banners at strategic places around Cleveland – Ohio
• Position our greeters to welcome and direct potential customers
• Create a loyalty plan that will enable us reward our regular customers
• Engage on road shows within our neighborhood to create awareness for our fast food restaurant.

11. Publicity and Advertising Strategy

Despite the fact that our fast food restaurant is well located, we will still go ahead to intensify publicity for the business. We are going to explore all available means to promote Finicky Fast Food®, LLC.

Finicky Fast Food®, LLC has a long term plan of opening chains of fast food outlets in various locations all around Cleveland and key cities in the United States and Canada which is why we will deliberately build our brand to be well accepted in Cleveland before venturing out.

As a matter of fact, our publicity and advertising strategy is not solely for winning customers over but to effectively communicate our brand. Here are the platforms we intend leveraging on to promote and advertise Finicky Fast Food®, LLC;

• Place adverts on community based newspapers, radio stations and TV stations.
• Encourage the use of word of mouth publicity from our loyal customers
• Leverage on the internet and social media platforms like; YouTube, Instagram, Facebook ,Twitter, LinkedIn, Snapchat, Badoo, Google+  and other platforms to promote our business.
• Ensure that our we position our banners and billboards in strategic positions all around Cleveland – Ohio
• Distribute our fliers and handbills in target areas in and around our neighborhood
• Contact corporate organizations, households, religious centers, schools and event planners et al by calling them up and informing them of Finicky Fast Food®, LLC and the products we sell
• Advertise Finicky Fast Food®, LLC business in our official website and employ strategies that will help us pull traffic to the site
• Brand all our official cars and delivery vans and ensure that all our staff members and management staff wears our branded shirt or cap at regular intervals.

12. Our Pricing Strategy

Pricing is one of the key factors that gives leverage to fast food restaurants, it is normal for consumers to go to places where they can purchase / order burgers, sandwiches, Mexican, pizza and pasta, chicken, chips, rice, water, juice, sodas and Asian et al at cheaper price which is why big players in the restaurant / fast food industry will continue to attract loads of consumers.

We know we don’t have the capacity to compete with bigger and well – established chains of fast food restaurants like McDonald’s and Subway, but we will ensure that the prices of all the products that are available in our fast food restaurant are competitive with what is obtainable amongst fast food restaurant within our level.

We are aware that there are contracts for supply of fast foods and soft drinks by government establishments, NGOs, corporate organizations or big religious organization; we will ensure that we abide by the bidding pricing template when we bid for such contracts.

• Payment Options

At Finicky Fast Food®, LLC, Our payment policy is all inclusive because we are quite aware that different people prefer different payment options as it suits them. Here are the payment options that will be available in every of our outlets;

• Payment by cash
• Payment via Point of Sale (POS) Machine
• Payment via online bank transfer (online payment portal)
• Payment via Mobile money
• Payment with check from loyal customers

In view of the above, we have chosen banking platforms that will help us achieve our payment plans without any itches.

13. Startup Expenditure (Budget)

In setting up any business, the amount or cost will depend on the approach and scale you want to undertake. If you intend to go big by renting a place, then you would need a good amount of capital as you would need to ensure that your employees are well taken care of, and that your facility is conducive enough for workers to be creative and productive.

This means that the start-up can either be low or high depending on your goals, vision and aspirations for your business. The tools and equipment that will be used are nearly the same cost everywhere, and any difference in prices would be minimal and can be overlooked.

As for the detailed cost analysis for starting a fast food restaurant ; it might differ in other countries due to the value of their money. These are the key areas where we will spend our start – up capital;

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

We would need an estimate of $500,000 to successfully set up our fast food restaurant in Cleveland – Ohio. Please note that this amount includes the salaries of the entire staff member for the first month of operation and the amount could be more or lower.

Generating Funding/Startup Capital for Finicky Fast Food®, LLC

Finicky Fast Food®, LLC is a private business that is solely owned and financed by Mrs. Becky Alison and her family. We do not intend to welcome any external business partners; which is why we decided to restrict the sourcing of the start – up capital to 3 major sources.

These are the areas we intend generating our start – up capital;

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

N.B: We have been able to generate about $200,000 (Personal savings $100,000 and soft loan from family members $50,000 ) and we are at the final stages of obtaining a loan facility of $300,000 from our bank. All the papers and document have been signed and submitted, the loan has been approved and any moment from now our account will be credited with the amount.

14. Sustainability and Expansion Strategy

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

One of our major goals of starting Finicky Fast Food®, LLC is to build a business that will survive off its own cash flow without the need for injecting finance from external sources once the business is officially running.

We know that one of the ways of gaining approval and winning customers over is to retail our burgers, sandwiches, Mexican, pizza and pasta, chicken, chips, rice, water, juice, sodas and Asian et al a little bit cheaper than what is obtainable in the market and we are well prepared to survive on lower profit margin for a while.

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

As a matter of fact, profit-sharing arrangement will be made available to all our management staff and it will be based on their performance for a period of three years or more. We know that if that is put in place, we will be able to successfully hire and retain the best hands we can get in the industry; they will be more committed to help us build the business of our dreams.

Check List/Milestone

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

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Fast Food Restaurant Sample Business Plan

• Restaurant Business Plan

Article Index:

2.0 Company Description

3.0 daily operations and production, 4.0 market analysis, 5.0 marketing strategy and implementation, 6.0 organization and management, 7.0 financial plan.

1.0 Executive Summary

The Traditional Home-Style Restaurant (“THR”) will be a moderately priced 86 seat restaurant offering family style food and service. Broasted chicken, pot roast, steaks and pork chops along with classic hamburgers, wraps and generous salads are all on the menu. We will offer specialty selections including a lighter options and smaller portions for a children’s menu.

The restaurant will be family owned and operated by Jeff and Betty Wright. Together they have over 25+ collective years experience in the restaurant and catering industry.

The Wrights will be leasing a 3,400 square foot space located at West Roads Shopping Center, an existing retail center located in Benbrook, a suburb in Fort Worth, Texas. The site was previously leased as an Italian Restaurant. Although the location was previously utilized as a restaurant, the former tenant removed the majority of the furniture, fixtures and equipment which will need to be replaced. The location will also require some additional renovation to update the lavatories and increase table space in the dining area.

The décor will feature wood accented chairs with blue and white checked table cloths. Dinner style tables will be surrounded by wooden chairs with comfortable seating cushions.

Sales projections assume 1700 customers per week resulting in weekly sales of just over $19,777, or $1,028,000 annually. This equates to around $302 per square foot in sales annually which positions THR as a highly desirable concept for ownership in a table service market where $200 to $325 per square foot is considered moderately profitable and therefore a good investment. Total start up costs will be $363,000, $174,000 of which will be contributed by the owners and the remainder will be secured by a proposed bank loan.

1.1 Business Objectives

The primary objectives of the business plan for Restaurant are below:

• To be the premier home-style restaurant in western Fort Worth, Texas
• To provide quality meals at reasonable prices with exemplary service
• Achieve Cover ratios of 1.00X at each lunch and dinner serving
• To achieve Prime Cost Ratios lower than 65%

1.2 Mission Statement

Our Mission is to provide a unique and relaxing dining experience – similar to dining at home. We will strive to achieve this goal by: 1) by providing menu items incorporating quality ingredients at reasonable prices, and 2) we will be mindful of the well being of our customers and staff– treating each and everyone with dignity and respect – just like we would at our own home!

1.3 Guiding Principles

• Being Mindful of our Customers and our Staff Coinciding with our family values, we will treat both our customers and staff in a manner in which we ourselves would want to be treated (or better!).
• Gratitude “An attitude of gratitude” shown to our customers, employees and vendors – because without their input, service, labor and time, our business would not be here without them!
• Our Service Provide the warm and friendly service expected from a family-style restaurant creating an informal, comfortable environment which will make the customers satisfied and want to return again and again.

1.4 Keys to Success

• Repeat business. Every customer who comes in once should want to return, and recommend us. Word–of–mouth marketing is a powerful ally.
• Hire top notch chefs and offer training to keep the chef on top of his/her game, and pay top wages to ensure they stay with us.
• Location. Convenience is essential to us; we need to be close to our market because we are not trying to get people to travel to reach us.
• A variety of menu offerings with a “down home” theme, reasonably priced to establish credibility, but not so high as to limit customers.

The Traditional Home-Style Restaurant will be located 7950 Camp Bowie West Blvd, Fort Worth, Texas. The restaurant will be wholly owned and operated by Jeff and Betty Wright. The restaurant will serve a variety of classic home-style favorites from pot roast and mashed potatoes to patty melts and vanilla ice cream.

The restaurant will be open 7 days a week with hours as follows:

Monday 11:00 am – 9:00 pm Tuesday 11:00 am – 9:00 pm Wednesday 11:00 am – 9:00 pm Thursday 11:00 am – 9:00 pm Friday 11:00 am – 10:00 pm Saturday 11:00 am – 10:00 pm Sunday 12:00 pm – 5:00 pm

2.1 Ownership

The restaurant will be owned by Jeff Wright. Jeff began his restaurant career at the age of 15 working in a quick-service foodservice operation and earned his way through college as a server and bartender. After earning his degree, he worked for a regional restaurant chain and an independent fine dining restaurant. In these organizations he held the positions of Assistant Manager and then General Manager.

Betty Wright received her Culinary Degree from the Art Institute in Dallas. After graduation she was employed by a local chain restaurant and then at a Five Star Hotel in Dallas. Betty will be employed as the Kitchen Manager.

With the high turnover of help for startup restaurants, we will rely on family to fill in where required until we are off the ground and making a profit.

2.2 Legal Form

THR will be organized as a sole proprietorship, wholly owned and operated by Jeff Wright d/b/a Traditional Home-Style Restaurant. THR is registered in the state of Texas a community property state.

2.3 Start-Up Summary

The cost to open the restaurant is $363,000. The majority of the expenses are in furniture fixtures and equipment totally $110,000. The location requires some build-out and renovation totally $50,000 and will require approximately 30 days to complete. The Wrights will sub-contract the work themselves. Costs are detailed in a later section of this restaurant business plan.

$175,000 of the start-up costs will be funded by the owners. The owner’s source of funds is a combination of liquid assets and marketable securities, primarily from their existing catering business.

2.4 Location and Facilities

The 3,400 square foot restaurant will be located in a West Roads Shopping Center, a retail strip center located in the Benbrook suburb of Fort Worth, Texas. The restaurant is located in a major traffic area, at the intersection of Camp Bowie and Cherry Road.

Benbrook, a suburb of Fort Worth, Texas, has a population of over 51,000 according to the 2010 U.S. Census Report. The residential population in the immediate area is comprised of a mixture of single family and multi-family housing. The median household income is $46,532. Major employers include Union Pacific and Bank of America.

THR will be open 7 days a week for lunch and dinner requiring multiple shifts. Jeff will write the schedules. The schedules will be written in a manner that will allow the ability to increase or decrease hourly labor according to sales volume in order to maintain a consistent labor cost control.

Proper labeling and rotation techniques, accompanied by ample storage facilities will ensure that high quality prepared product will be sufficiently available to meet the demands during peak business hours. Replenishment and ongoing preparation will continue during off peak business hours.

Jeff Wright will be responsible for ordering, receiving and maintaining sufficient inventory to meet production demands. Ordering schedules will be staggered with perishable products being ordered multiple times per week to preserve freshness. Standard grocery and supply orders will be ordered less often, according to a predetermined schedule and storage capacity.

Mr. Wright will rely on operational checklists to verify that each work shift has been properly prepared for and to insure the operational standards are followed before, during and after work shifts.

The restaurant layout, including the dining room, kitchen and serving line, has been designed for efficiency and flexibility to accommodate the fluctuation in customer traffic and peak meal periods.

Upon arrival, guests will be greeted immediately by either the assistant manager or a server and asked for the seating preference. Drink orders will be taken and guests can munch on our complimentary rolls. Once the customer’s order is taken, the order will automatically be printed to a requisition printer located in the grill area. The grill cook will use the printed ticket to keep track of orders and place the meal under the heating lamps until the order is complete. The kitchen preparation line has been designed to be operated by a minimum staff of 1 line cook and a maximum of 4 cooks. This design allows line staffing to be adjusted to the business volume. Shift changes for all staff will involve cleanup, restocking and preparation. All monies will be settled at the end of each shift. The closing shift will involve designated closing duties that will leave the restaurant clean and fully prepared for the next day.

3.2 Competitive Comparison

The US restaurant industry includes about 480,000 restaurants with combined annual revenue of about $400 billion. Major companies include Brinker International which owns Chili’s Grill & Bar) and Maggiano’s, Ruby Tuesdays McDonald’s; YUM! Brands (KFC, Pizza Hut, Taco Bell); and Darden Restaurants (Olive Garden, Red Lobster). The industry is highly fragmented: the 50 largest companies hold just 20 percent of the market.

Local competitors within a five mile radius are as follows.

• Hedarys Restaurant – This is a full service family restaurant established in 1977. The 5,000 SF restaurant run as a sole proprietorship, has 17 employees and generates $1.7 million in revenue annually. Prices are higher than THR and range from $8.00-$20 per entrée.
• Applebee’s – this is a chain restaurant offering standard fare. The food quality is average. Entrées range from $6.99 – $20.
• Chili’s – this is a chain restaurant also offering standard fare. Food choices are varied and prices range for $8-$21.
• Barbeque Ben’s – This is sole proprietorship offering primarily barbeque item. Although the food offering does not compete directly with the subject, the restaurant targets the same neighborhood families and has been operating at the single location since 1978. Entrée range from $8.99-$12.
• Cracker Barrel – located along Interstate 30, the restaurant is not located within the target market area. However due to its menu offering of home comfort food, the restaurant attracts a similar market, although Cracker Barrel’s attract the tourist business as well. Entrées range in price from $7.99-$14.

3.3 Suppliers

Because of their years of experience combined with their existing catering business, Jeff and Betty Wright have established relationships with qualified suppliers. These suppliers can provide reasonably priced products, delivered according to the schedule.

3.4 Management Controls

The Wrights will practice sound management procedures in order to control costs, insure quality of product and provide friendly customer service. The following systems will be used by management:

Order Guide: The restaurant will use an item specific order guide to track order history and maintain designated levels of product in inventory.

Weekly Inventory: Management will conduct a weekly inventory to determine valuation for use in the preparation of weekly profit and loss reports.

Daily Inventory Tracking: Daily inventory will be taken on specific items. Movement will be compared to sales data to ensure designated products have been properly accounted for.

3.5 Administrative Systems

With a limited staff, it is crucial that the Wrights remain current with daily cash outlay. The purchase of a POS system will immensely help them with these daily administrative reports:

Daily Cash Control.  Sales and receipts recorded by the POS system will be compared to actual cash and credit card deposits on a daily basis. Acceptable over/short amounts will be limited to $5.00 per day. Discrepancies greater than $5.00 will prompt management to conduct an immediate audit to account for the difference. Monthly totals will be compared to actual P&L statements for accuracy. Cash, debit card and credit card receipts will be deposited in a deposit.

Weekly Prime Cost Report.  Jeff Wright will prepare a weekly report that shows the gross profit margin after cost of goods sold and labor cost has been deducted from the sales revenue. The prime cost for this type of restaurant is expected to range from 60% to 65%. Proper control of the prime cost is the single most effective measure of management’s ability to operate the restaurant.

Purchasing Records/Payables.  A part time bookkeeper will process and record invoices and credits daily. Reports detailing cash expenditures, payments by check, and accounts payable transactions will be readily available. Check disbursements will be prepared by the bookkeeper. Check signing authority for the general operating account will be given to the general manager.

Payroll Processing.  Payroll checks will be issued bi-monthly. Jeff Wright will run reports from the time & attendance system, make necessary adjustments, and prepare for transfer to the payroll system. Payroll will be processed by a payroll processing service.

3.6 Future Services

THR has future plans to provide catering services for family reunions, weddings and other events desiring a “home-style” menu. This could potentially become a large portion of gross sales. The Wrights are targeting Year 2 and at that point, a sales agent would be hired to directly market the products for daily delivery or catered functions.

The restaurant industry is a large and diverse business: Restaurant-industry sales are forecast to reach $580.1 billion in 2010 – an increase of 2.5 percent over 2009. Restaurant-industry sales are projected to total $604 billion in 2011 and equal 4 percent of the U.S. gross domestic product. The overall economic impact of the restaurant industry is expected to exceed $1.7 trillion in 2011. On a typical day in America in 2010, more than 130 million people will be foodservice patrons. Sales at full service restaurants reached $184.2 billion in 2010. Sales at limited service restaurants increased to $164.8 billion in 2010, while snack and non-alcoholic-beverage bar sales rose to $24.7 billion. (National Restaurant Association).

The US restaurant industry includes about 480,000 restaurants with combined annual revenue of about $400 billion. Major companies include McDonald’s; YUM! Brands (KFC, Pizza Hut, Taco Bell); and Darden Restaurants (Olive Garden, Red Lobster). The industry is highly fragmented: the 50 largest companies hold just 20 percent of the market. (First Research).

The industry consists of full-service restaurants (FSR) and limited service eating places, which include quick-service restaurants (QSR); cafeterias; buffets; snack bars; and nonalcoholic beverage bars. (First Research)

4.1 Industry Analysis

This analysis is based on the Standard Industry Code (“SIC”) 5812: Eating and Drinking Places Establishments primarily engaged in the retail sale of prepared food and drinks for on-premise or immediate consumption. It is also based on the North American Industry Classification System (“NAICS”) 722110 – Full-Service Restaurants.

This industry comprises establishments primarily engaged in providing food services to patrons who order and are served while seated (i.e., waiter/waitress services) and pay after eating. These establishments may provide food services to patrons in combination with selling alcoholic beverages, providing carry out services, or presenting live nontheatrical entertainment.

Demographics, consumer tastes, and personal income drive demand. The profitability of individual companies can vary: while QSRs rely on efficient operations and high volume sales, FSRs rely on high-margin items and effective marketing. Large companies have advantages in purchasing, finance, and marketing. Small companies can offer superior food or service. The industry is labor-intensive. (First Research)

Wages form a significant proportion of operating costs. The existence of a statutory minimum wage in most states increases the need for players to keep other costs as lean as possible, which in turn increases the importance of suppliers. A slight complication is that in some states, foodservice employers are able to treat tips received by their staff as contributing to their wages; in such states, this policy reduces the impact of the minimum wage from the employers’ perspective. (Data Monitor)

Annual revenue per worker is less than $50,000.

Restaurants compete with companies that serve meals or prepared foods, including grocery stores, warehouse clubs, delis, and convenience stores. In addition, restaurants compete with home cooking.

Among FSRs, most establishments focus on Italian cuisine, steak, or seafood. Hamburger joints make up a majority of QSR locations, along with pizza parlors and sub sandwich shops. Industry revenue is roughly evenly split between FSRs QSRs.

In FSRs, waiters take orders, serve beverages and meals, present the check, and process payment. FSRs include casual dining (full bar); family dining (limited bar); and fine dining establishments.

Annual sales average $860,000 for FSRs.

An FSR’s square footage and the number of seats and tables dictate how many patrons it can serve (also known as table turns or covers) directly affects sales. Because the restaurant industry is highly competitive, site selection is critical: companies may consider population density, household income, competition, visibility, accessibility, and traffic.

Companies carefully manage inventory of perishable food products, such as fresh seafood and dairy goods, to reduce losses due to spoilage.

Computerized information systems can improve and link food preparation and serving operations. Touch screen ordering programs ensure accurate communication of customer orders. Timing systems monitor meal progress and can alert staff if an order is running behind schedule. Reservations programs maximize traffic flow and seating. Inventory management systems track supply levels and can help reduce waste due to spoilage. Cost accounting programs help companies determine the profitability of individual menu items. Handheld point-of-sale (POS) devices allow servers to place orders and print checks tableside, improving accuracy and reducing ordering time. Some handhelds can also print customer checks and process credit card payments. (First Research)

4.1.1 Market Size

The US restaurant industry includes about 480,000 restaurants with combined annual revenue of about $400 billion.

4.1.2 Industry Participants

Major participants include Major companies include McDonald’s; YUM! Brands (KFC, Pizza Hut, Taco Bell); and Darden Restaurants (Olive Garden, Red Lobster).

4.1.3 Main Competitors

The following restaurants are located within a five mile radius of THR:

• Applebee’s – This is a chain restaurant offering standard fare. The food quality is average. Entrées range from $6.99 – $20.
• Chili’s – This is a chain restaurant also offering standard fare. Food choices are varied and prices range for $8-$21.
• Cracker Barrel – Located along Interstate 30, the restaurant is not located within the target market area. However due to its menu offering of home comfort food, the restaurant attracts a similar market, although Cracker Barrel’s attract the tourist business as well. Entrées range in price from $7.99-$14.

4.1.4 Market Segments

THR will appeal to a broad base of consumers in both the residential and business community. The location selected for THR was chosen primarily to appeal to the growing number of households in the area.

The suburb of Benbrook located in western Forth Worth, TX has a population of over 51,000 according to the 2010 U.S. Census Report. The residential population in the immediate area is comprised of a mixture of single family and multi-family housing. The median household income is $46,532 for 2010 and estimated to be $54,646 for 2015. (US Census).

Major employers include Union Pacific Railroad and Bank of America.

(www.Business Decision. Info)

4.2 Market Tests

For the past 10 years, Jeff and Betty have been catering part-time. Their home-style menu is very popular with family reunions. More often than not, the couple gets asked to open a restaurant full-time so that patrons can return again and again.

Through Constant Contact (an online marketing program) the couple has stayed in touch with their host and hostesses, and has been asked to return to provide catering services to several repeat events. Home-Style Catering as also grown by word of mouth.

The couple also co-authors a home-style blog – attracting foodies nationwide and globally, swapping recipes, compiling the most sought after home-style comfort recipes, and identifying current trends, for example, providing expanded menus for children and for those with food allergies.

The Wrights already have a customer base through their catering business and local blog visitors. These customers will be the first to be contacted when they announce the grand opening of the brick and mortar restaurant.

4.3 Target Market Segment Strategy

Jeff and Betty Wright selected the subject area for its restaurant primarily because of its location to the very busy intersection of Cherry Street and Camp Bowie. The restaurant located in a retail strip center is located on “going home” side of Camp Bowie. This will encourage families tired from a day of work to stop in for a home cooked meal they can enjoy – without the cleanup!

Cherry Road which runs North and South is connected to the busy Interstate 30 corridor, 1/2 mile north of the shopping center. Camp Bowie which runs East and West connects to the newer western suburbs of Fort Worth.

4.3.1 Market Needs

The Benbrook area is in great need of a family style restaurant. This section of Camp Bowie is commonly referred to as “fast food alley” The selection of fast food is vast however; the area is limited on its family restaurant choices. THR’s nearest competitor, The Hedary Restaurant is located over 5 miles away from the location. Further, established in the 1970’s the Hedary Restaurant’s customers are older than the targeted family group THR focuses on.

4.3.2 Market Trends

According to the National Restaurant Association, the top 10 trends for are:

• locally sourced meats and seafood,
• locally grown produce,
• sustainability as a culinary theme,
• nutritious kids’ dishes,
• hyper-local items, (networked locally grown – like a Craigslist for restaurants)
• children’s nutrition as a culinary theme,
• sustainable seafood,
• gluten-free allergy conscious items,
• back to basics cuisine, and
• farm brand ingredients.

4.3.3 Market Growth

US consumer spending on services, an indicator of restaurant sales, rose 1.8 percent in November 2011 compared to the same month in 2010. The average US retail price for diesel and regular gas, which influences discretionary consumer spending on eating out, rose 13.1 percent and 9.3 percent respectively in the week ending January 16, 2012, compared to the same week in 2011. US tourism spending for food services and drinking places, an indicator for restaurant revenues, increased 6.1 percent in the third quarter of 2011 compared to the same period in 2010. (First Research)

4.4 Positioning

Consumers believe that meals at home are healthier and higher quality than eating at restaurants. At THR, we will position ourselves as the premier home-style restaurant by preparing quality home cooked meals with simple wholesome ingredients. Jeff and Betty Wright will also provide home cooked fare that appeals to the current trends of healthier food and offer menu selections which will appeal to this group. THR will be positioned as the premier traditional home-style restaurant.

THR will position itself as the premier home-style restaurant in the Benbrook suburb of Fort Worth, Texas. We will do this by providing quality home style meals, prepared with quality ingredients at a reasonable prices. Customers will enjoy the quaint surroundings inside with the wood tables and checkered table cloths. Our restaurant will provide a relaxed atmosphere and when customers walk in they will be greeted by warm smiles and greeted just as they were arriving home.

The chains have tried to create home-style restaurants but where they have failed is in the personal aspect of the business. The POS system known as “The Expediter” used to monitor inventories and time meals has replaced one of the most important aspects of a restaurant – the friendliness of the staff! And in light of this, a handful of chain restaurants are beta testing self-pay tables!

Our customers will enjoy our standard menu fare, along with seasonal menus so that we can better take advantage of cost savings and stay current with some of the food industry trends.

At THR we plan to be the premier restaurant to work for as well. We believe that the restaurant industry is a great place to begin one’s career or pursue full-time. In fact, according to the Restaurant Association, nearly half of all adults have worked in the restaurant industry at some point during their lives, and more than one out of four adults got their first job experience in a restaurant. At THR we believe that our restaurant will provide job opportunities both for the entry level applicant was well as for the part-time worker searching for flexibly in job hours. We will pay our employees a competitive salary and believe we can do so by meticulously keeping our records, including daily review of the Prime Cost Report, and utilize Cost Accounting Systems, to prevent inventory shortfalls. We will be proactive with our employees by scheduling regular performance reviews, and provide bonuses and other incentives to motivate our staff. We will also provide our employees with the most current training programs regarding safe food handling, and worker protection. (Additional information regarding our employees is explained in Section 6.1 which follows).

THR will also remain current with current industry marketing tends. In addition to a website with our menu, map and driving directions, we will also have a Facebook page and utilize other social media such as Twitter. We will team up with Groupon and Yelp. We will offer a loyalty club and birthday club which recent reports indicate increases earnings as much as 15%.

5.1.1 Strengths

• Prime location with easy access from Interstate 30
• Exceptional staff with the can do attitude. Combined 25 years in the restaurant industry
• Because owner has catering industry experience, he already has established a customer market and approved vendors
• Due to our small size, we believe we can provide exceptional quality by hand selecting our market specials when compared to our larger corporate competitors
• The same concept holds true in our staffing requirements, by hand selecting our employees we will strive to offer unsurpassed service when compared to our larger competitors

5.1.2 Weaknesses

• Recruiting and retaining quality employees
• Tight margins will allow little wiggle room for error

5.1.3 Opportunities

• Little barriers to entry allows for immediate business opportunities
• Offer additional catering services

5.1.4 Threats

• Government mandates (restaurant operation, food safety, and worker protection at the federal level and health, sanitation, safety, fire at the local level)
• Rising operating costs
• Building/maintaining sales volume
• Supermarkets and convenience stores
• Consumers that believe that meals at home are healthier than those prepared in restaurants.

5.2 Strategy Pyramid

Strategy:  Be the Benbrook area’s premier Home-Style Food Restaurant in Customer Satisfaction.

Tactics:  First create awareness– our signage on the front of restaurant will bring customers to us and once inside, we will immediately acknowledge the customer with the warmest and most sincere greeting and begin the service process anticipating repeat customers.

Programs:  Provide employee training on customer service and retention; offer ongoing training programs for employees keeping them current on industry trends and food safety. Keep track of employee’s progress through performance reviews and offer employees incentives attracting and retailing customers. Employ Mystery Shoppers. Employ the use of surveys both at the table and online.

5.3 Unique Selling Proposition (USP)

THR will be able to offer home-style meals for a reasonable price in a comfortable ‘home-like’ setting. The average check price is expected to be between $8-$15 which appears in line with industry standards below $25.00 (First Research). Because of our current expertise with vendors, and our excellent credit, we can negotiate better credit terms than say someone brand new starting a restaurant. We will also be able to keep our menu reasonably priced by offering menu items that take advantage of seasonal produce further reducing price. Finally we will keep our prices in check by meticulous monitoring of our controllable expenses – keeping close eye on our Prime Cost Report and Inventory. By initially employing family members who will work for lower and reduced wagers, for example, we can further reduce our controllable expenses.

5.4 Competitive Edge

THR’s competitive edge is in its people. We truly believe that your business is not only as good as your products (meals) but the quality of your staff as well. Our staff is a reflection of us. Initially, we intend to employ our family members who will work for lower and reduced wages. Our long term goal is to hire team members that are truly hand selected and have the same honest to goodness family values we do. And unlike our big chain competitors, because of our lean size, we can turn on a dime when economically pushed and make changes quickly allowing us to be proactive. (Whereas our corporate competitors have to adhere more closely to their company policies thus impeding their reaction time)

5.5 Marketing Strategy and Positioning

We realize the success of THR will have to be achieved by doing more that serving great food, and providing friendly service. We will utilize a restaurant marketing plan to build customer traffic. At THR we will continually strive to win more customers by being proactive rather than reactive in our marketing efforts and stay current with popular industry trends. We will achieve these goals by using the following:

• Database: We will begin our campaign by marketing to our existing database of customers. We will email fliers announcing our grand opening. We will continually update our database by providing a fishbowl for business cards in the lobby and offer a weekly or monthly drawing.
• Loyalty Program/Birthday Program. THR will offer a birthday/loyalty club proving a complimentary hamburger or chicken sandwich or wrap to the for the birthday person. A recent report from the National Restaurant Association explained how this simple technique can increase revenues as much as 15% due to repeat business.
• Our restaurant team will also be active in the local community and we plan to take an active role by participating, sponsoring, and donating to local churches, sports clubs or teams in the market area.
• We will also strive to develop rapport with local business as a quick, comfortable lunch choice. In the future, we plan on establishing a marketing campaign to call on the local business in the market area, deliver samples, and encourage them to consider our restaurant as the restaurant of choice for their next business luncheon

5.5.1 Positioning Statement

THR will be the premier home-style dining restaurant in western Fort Worth. We will offer reasonably priced meals, in a warm, relaxed and comfortable setting. We have a wide selection on our menu and also have menu options for lighter fare as well as a children’s menu. We are open 7 days a week and unlike our chain competitors, our servers won’t try to be your best friend our rush you thought your meal. Our name says it all  “Traditional Home-Style Restaurant – – honest to goodness food served to you by honest to goodness people!”

5.5.2 Pricing Strategy

At THR, cost accounting is important, since the profitability of individual dishes can vary significantly and will initially determine the cost of the menu items. We will take advantage of our excellent credit terms with our suppliers and will also update our menu to take advantage of seasonality for example in local produce items. We will also closely monitor the Prime Cost Report which focuses on the controllable expenses of Cost of Goods Sold and Labor. As a new start-up we can currently control employee cost by hiring family members who will work for low and reduced wages.

5.5.3 Promotion and Advertising Strategy

• Location- The restaurant will be located in a strip center at the busy intersection of Cherry road and Camp Bowie. With easy access to Interstate 30 (less than ½ mile south) and located on the “going home side” (Western Corner) of the intersection. We will have Signage on the West Roads Shopping Plaza as well as signage over our entrance
• Word of Mouth – We already have a database of existing catering customers and will rely heavily on this method to attract and grow new business.
• Participate with Costco as Small Business of the Month – We will leave our menu, a fishbowl for business cards and a small ‘homey’ display with the retailer announcing us as new entrants in the local restaurant arena.
• Direct Mail – Bulk mailing either directly to potential customers or by including a postcard in a value-pack-type mailing.
• Event Marketing -We plan on joining our local chamber of commerce and utilizing their networking services for our grand opening

5.5.4 Website

• We will stay current with industry trends and have a webpage, Facebook page and Twitter site. Our menu, map, and hours of operation will be easily accessed. In the future we may consider fax or email orders as well a phone application.

5.5.5 Marketing Programs

• Our initial marketing campaign will consist of contacting our databases clients and notifying them of our grand opening. We will seek the use of a local mailing service program to assist us in the implementation of the campaign.
• Ongoing- we will meticulously keep our database current and use the Constant Contact program
• Loyalty and Birthday Club members will notified of upcoming special menu items and to alert them of our catering service.

5.6 Sales Strategy

Customer service is of the utmost importance. Customer surveys estimate that only 1 in 20 customers that have a problem in a restaurant will tell management about it. It will be our goal to provide a wonderful home-style meal combined with superior customer service. Training programs will include teaching materials to train our employees about service attitudes, customer perception and how to handle guest complaints. Jeff and Betty will conduct periodic staff meetings intended to review policy, increase guest satisfaction and to keep a general line of communication between staff and management. All guest complaints will be acknowledged by the staff and referred to management. Programs will be in place for all types of guest complaints. More serious complaints will be documented and kept on file. Customer feedback will be accomplished by customer surveys or the use of mystery shoppers.

5.6.1 Sales Forecast

We are expecting a conservative 5% increase in sales revenues annually over the next 3 years. The growth is adjusted for inflation. With the addition of catering revenues, sales will increase by 12.93% in Year 2 and 6.02% in Year 3.

The following table shows expected Sales Forecast for the next 3 years:

5.6.2 Sales Programs

We will encourage our employees to grow our customer base and provide incentives and regular bonuses to employees for referrals and repeat customers. These initiatives are still in the planning stages as we gear up to hire and staff. They will play an active role in our employee culture.

It is also anticipated that as we grow our catering business, along with our lunch business group, we will hire a sales director to facilitate this portion of the business. The sales director will be compensated similarly to their national peers (national Restaurant Association)

Initially we will be formed a sole proprietor: Jeff Wright d/b/a Traditional Home Style Restaurant. The State of Texas is a community property state. Over time, the couple plans to form a Limited Liability Company.

5.8 Milestones

Our initial milestones are as follows:

6.1 Organizational Structure

THR expects to hire 19 employees. Together, Jeff and Betty Wright will personally select each candidate. They’ve adopted an effective interview process designed to staff the restaurant with highly qualified people for each position. Each applicant will be rated and evaluated according to a pre-defined set of standards designed for each position. Background checks will be utilized for designated positions. Recruiting efforts will always center on referrals.

6.2 Management Team

Betty Wright received her Culinary Degree from the Art Institute in Dallas. After graduation she was employed by a local chain restaurant and then at a Five Star Hotel in Dallas. Betty will initially be employed as the Kitchen Manager.

6.3 Management Team Gaps

Initially Jeff and Betty will fill in many of the management gaps. Jeff has been responsible for developing the restaurant business plan and will be developing the marketing plan. Over time, they have plans to hire a sales director, a general manager, and a kitchen manager.

To meet the gaps associated in payroll, inventory management, and cost accounting, the Wrights will purchase have considered a POS (point of sale system) that it simplifies communications between the kitchen and the wait staff. Orders go through the computer, directly to the kitchen printer. Another benefit of a restaurant POS programs is that it can track everything from food usage, to the most popular menu items. Because the POS system acts as a time clock, it can also help prepare payroll – which will save some money in the bookkeeping department. Along with the daily operations of running a restaurant, a POS system can organize profit and loss statement and sales tax.

6.4 Personnel Plan

The following sections outline our financial plan:

• Required Cost of Start-Up
• Profit and Loss
• Balance Sheet
• Financial Ratios
• Hourly Labor Costs
• Weekly Sales Projections

7.1 Important Assumptions

• Meal Price range from $8.00 – $15.00
• Average lunch price: 8.79
• Average dinner price: 13.74
• The restaurant is located in the West Roads Shopping Center and is comprised of 3,400 square feet
• The dining room will be comprised of 20 tables with a seating capacity of 86 seats and 40 available parking spaces to meet the needs of the customers.
• The restaurant will employ 19 employees
• $860,000 -1,200,000 revenue target; Industry average for casual restaurant average of $860,000.
• Annual 3% increase for inflation and 5% annual increase in revenues
• Year 2 Assumes Catering Business in Place. Assumes 4 parties monthly @ $15 per plate and $50 persons. Catering will escalate to 8 parties monthly in month 20 and then 10 parties monthly thereafter. Also assumes additional increase in staffing (4 persons to be hired at 6 hours @ $8.00 per hour.

7.2 Start-Up Costs

Total start up costs will be $363,000, $174,000 of which will be contributed by the owners and the remainder will be secured through a proposed bank loan.

7.3 Source and Use of Funds

Total start-up costs are estimated to be $363,000. The majority of the costs are associated with the restaurant equipment, inventory and furniture and furnishings for the dining room. Total costs for these items are reported to be $110,500. The costs are associated with build out and renovation of the restaurant to provide updated plumbing and creating additional space in the dining area by removing a non-supporting wall: $50,000. Additional start up expenses are in the form of working capital and contingency $182,500.

Jeff and Betty Wright will contribute $174, 000 and are requesting an additional $189,000 in the form of a bank loan. The loan is expected to be a fully amortizing 5 year term note secured by UCC filings on all furniture fixtures and equipment.

7.4 Break-Even Analysis

Total fixed costs associated with the restaurant are $669,186 and represent the annual expenses. The variable cost (overhead) is estimated to be $4.51 per meal. Based on the assumption of $11.37 as the average meal price, the breakeven revenue then is $1,108,970 or 97,535 meals (units). This is further depicted in the Table Below and the Graph that follow:

7.5 Projections

7.5.1 projected profit and loss.

The profit and loss demonstrates modest increases in revenues over the three expected years with adjustments for inflation.

7.5.2 Projected Cash Flow

The statement of cash flow shows the incoming and outgoing cash of the business.

7.5.3 Projected Balance Sheet

Table 7.5.3 Pro Forma Balance Sheet

7.6 Business Ratios

7.7 Hourly Labor Schedule

7.8 Weekly Sales Projections

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

Kona-Q is a fast-casual restaurant, serving fast, fresh, healthy grilled meats and vegetables. The first store will be located in Salem, Oregon with aggressive growth plans of one new store every 12 months. Kona-Q is an Oregon Corporation with Kevin Anderson as the president.

The Market The market can be divided into two market segments, families and individuals. Families will comprise the majority of dinner time business with individuals making up the majority of lunch time business. The family segment is increasing annually at 9% with 26,585 potential customers. The individuals have a 8% growth rate with 33, 654 potential people within the segment. Kona-Q will be operating within the fast-casual niche of the restaurant industry, competing against fast food and traditional sit down restaurants.

Services and Products Kona-Q provides an unmet dining experience. All patrons receive excellent customer service, encouraging them to return. The menu offerings are fast, simple, healthy, and easy to prepare.

Competitive Edge The customer experience is extremely important as an effective way of distinguishing Kona-Q. Having such a good experience will encourage repeat business. The second competitive edge is Kona-Q’s offering of fast, healthy food.

Management Kevin Anderson has spent seven years in the restaurant industry. Kevin received a dual major of accounting and entrepreneurship from Lewis and Clark College.

Sales have been forecasted to be $255K and $475K for years two and three. Net profit will be 9.07% for year three.

1.1 Mission

Kona-Q’s mission is to become the premier fast-casual dining experience. This will be accomplished by offering an unprecedented experience coupled with great food and reasonable prices.

1.2 Objectives

• To become the premier fast-casual restaurant in every market entered.
• To open a new store every 12 months.
• To offer high-quality food and a wonderful experience at reasonable prices.

1.3 Keys to Success

• Offer simple, delicious menu items.
• Treat every customer as if they are the only customer.
• Design and employ strict financial controls.

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

2.1 company history.

Kona-Q purchased the assets of Litto’s Bento in Salem, Oregon. This method was chosen as a way to quickly enter the market and leverage the goodwill already established from the former business.

Kevin was friends with the former owner and the menu and equipment was similar to Kona-Q’s needs. Litto’s Bento was purchased for $75,000 including equipment.

Kona-Q is forecasting for aggressive growth. The intervals for opening a new store will be approximately one every 12 months.

Each location will be 1,000 square feet, on average, able to serve approximately 50,000 people. For restaurants to succeed, the key factor is location. Kona-Q has developed criteria for future site locations.

Traffic counts are to be 20,000 or greater and near a national anchor. The decision to open a new store is not strictly every 12 months but when a new ideal location opens up.

For the opening of a new location, Kona-Q will incur the following expenses:

• $75K in build out expenses.
• $10K in equipment including BBQ, rice cooker, refrigerator, small wares, tables and chairs.

2.2 Company Ownership

Kevin Anderson is the main shareholder in the Oregon based corporation. A corporation was formed as a means of creating liability protection of the owners.

Kona-Q provides an unmet dining experience in the fast-casual niche of the restaurant industry. All patrons receive benchmarked customer attention, encouraging them to return. The menu offerings are fast, simple, healthy, and easy to prepare.

• Chicken skewer, teriyaki or curry- $5.00
• Beef skewer, teriyaki or curry- $5.00
• Vegetable skewers, teriyaki or curry- $4.00
• Add rice, white or brown- $1.50
• Add vegetables- $2.00
• Green salad with soy ginger vinaigrette- $2.50
• Beverages include iced teas, hot teas, soft drinks, coffee, and bottled water
• Assorted pre-prepared desserts

All dishes have a signature pineapple slice for decoration and eating pleasure.  All the meats are marinated in a sweet soy ginger sauce overnight.

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

The market can be divided into two market segments, families and individuals. Families will comprise the majority of dinner time business with individuals making up the majority of lunch time business.

Kona-Q will be operating within the fast-casual niche of the restaurant industry. They will be competing against other segments within the industry such as fast food as well as more traditional sit down restaurants.

4.1 Target Market Segment Strategy

Kona-Q will be focusing on families and individuals for several specific reasons. Most dinner service is for families.

As more households become two income families, the adults have less time to prepare meals. Going out to dinner eliminates the need to prepare a meal and offers time to catch up with each other.

The lunch business is driven by individuals. Many go out to lunch to get out of the work setting. Others have business meetings at lunch. This creates a large market of potential customers that is especially attractive.

4.2 Market Segmentation

The market has been segmented into two distinct groups.

Families: forecasted to contribute 67% of the dinner time revenue.

• Have 2.4 children
• >$50K in household income
• 67% have an undergraduate degree
• 26% have graduate level coursework
• Go out to eat 1.6 times a week
• Dinners out are used as a meal replacement since neither parent has time to cook a meal at home
• Sophisticated families that live within three miles of the site

Individuals: comprise 69% of the lunch time revenue.

• Individual income average is $36,000
• 72% of the individuals over 23 have an undergraduate education
• Eat out 2.3 times a week
• Young professionals that live near the location
• Shoppers who patronize the nearby high rent stores

4.3 Service Business Analysis

Kona-Q operates within the large restaurant industry. While the industry has its upswings and downturns, the variance is less than the economy itself. People need to eat, they can eat in and save money, but the convenience of dining out creates a significant incentive. This is not to suggest that restaurants are recession proof, they are less affected by the general state of the economy.

Within the restaurant industry there are several different segments:

• Fast food: McDonalds, Burger King
• Pizza: delivery and dine in
• Buffets: all you can eat
• Lounges: combining food and alcohol
• Fine dining: typically at the highest price point
• Fast-casual: combination of fast service and sit down dining

Kona-Q operates within the relatively new fast-casual segment. This segment has grown in response to the increased need for quality food, in a sit down environment, but with fast service. This is a recognition that many of the customers are dining out because they do not have the time to cook themselves.

4.3.1 Competition and Buying Patterns

Kona-Q faces competition from a variety of competitors:

• Fast food: Offers the convenience of fast service. The food product is not competitive, but people are often willing to sacrifice quality for convenience.
• Take out: Take away service allows a customer to enjoy already prepared food in their home.
• Sit down dining: For customers that have the time to have a leisurely meal. Food service takes longer and the menu options are more extensive.
• Sandwich shops: Considered to be part of the fast food segment, they are a direct competitor of Kona-Q as their food product is more healthy than the fried alternatives of fast food. This competition comes primarily during lunch hours.
• Grocery markets: Serving prepared foods.

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• Location: The restaurant is located near to work or home.
• Convenience: People eat out as it is quicker than preparing a meal themselves. Factors of convenience relative to sit down restaurants are the time it takes to be seated, served, and the hours of operation.
• Quality: The menu items must meet minimum levels of quality for people to be willing to spend money on the food, particularly when there are so many different options available.

Strategy and Implementation Summary

Kona-Q will leverage its two-pronged competitive edge to quickly gain market share. The competitive edge consists of an experience focus (ensuring that the customer’s experience is top notch) and offering a fast, healthy dining-out alternative. Kona-Q’s marketing effort will focus on communicating the message that it offers a convenient, healthy dining experience. This will be accomplished through a variety of ways to be detailed in the Marketing Strategy section. Kona-Q’s sales strategy will be an effort to convert potential and first-time customers into long-term customers.

5.1 Competitive Edge

Kona-Q will rely on a two part competitive advantage to help it become the premier fast-casual offering.

• The importance of the experience. With so many restaurants and prepared food being offered at grocery markets, the customer experience becomes extremely important as an effective way of distinguishing offerings. When a customer has a good experience at a restaurant, there is a significant chance that they will become a repeat customer. It is this experience that remains in the customer’s mind well after they have consumed all of their food. This memory is what is communicated to their friends and colleagues.
• Fast, healthy food alternative. There is a huge market demand for fast, convenient food that can be consumed without dietary concerns. Kona-Q offers exactly this, vegetables and meats that are grilled with or without healthy marinades and sauces that add flavor not fat. White or brown rice is offered as the starch of the meal. In addition to the plentiful amount of vegetables offered, green salads are also available.

5.2 Marketing Strategy

The goal of the marketing strategy will be to raise awareness levels regarding Kona-Q and the offerings and value. The message will be that Kona-Q is a convenient, healthy fast-casual alternative restaurant. Kona-Q will employ several marketing outlets:

• Print media advertising: The Willamette Week, a weekly entertainment guide. Similar weekly entertainment guides will be used with expansion to different cities.
• Flyers: Passed around to local businesses with coupons attached to introduce the community to Kona-Q and creating an economic incentive to try it.
• Entertainment book coupons: Presented within the first eight months of entering a market. The effectiveness of these books diminishes after approximately eight months and Kona-Q will turn to more cost effective marketing expenditures.

5.3 Sales Strategy

The strategy of the sales effort will be to convert potential and first-time customers into long-term customers. This will be accomplished using several techniques.

• Punch cards: After 10 meals purchased, the 11th will be free. Punch cards are an effective way of increasing sales from a specific customer. They are effective because they provide the customer with a sense of additional value, it gives the feeling of value with the free entree. People love getting something beyond what they pay for and the punch card provides this.
• Concentrating on the customer’s experience: Customers will not come back if they are not happy with their dining experience. All employees go through a comprehensive training process that includes training on how to offer the customer the finest experience. The employees are empowered to resolve issues and are encouraged to seek assistance from the manager for a conflict that they are unable to resolve.

5.3.1 Sales Forecast

Sales will be modest during the first few months but will grow incrementally.

The second store is forecasted to open on month 13, subsequent new stores will open at the earlier indicated 12 month intervals.

Please note that the sales forecast for the first year reflects store number one. For years two and three the sales forecasts represent the company wide sales figures. Please review the following table and charts for additional detail of the sales forecasts, broken down in monthly and annual increments.

5.4 Milestones

Kona-Q has identified four milestones for the organization. The milestones were chosen to develop achievable yet lofty performance goals for Kona-Q. The milestones were picked to be easy to measure. The following table offers detailed information regarding the milestones.

Web Plan Summary

Kona-Q will have a Web presence with a simple, user-friendly website. The website will be used for menu information, contact and location information, as well as background for the story of Kona-Q.

Currently, Kona-Q has no plans to offer online menu ordering. Kona-Q will reconsider this decision at a later date if it appears that customer demand requests this feature.

6.1 Website Marketing Strategy

The website will rely on two methods of marketing as a means for developing awareness of the site and increasing the number of visitors.

• Search engine submission: The website will be submitted to various search engines.
• Printed material: Kona-Q will reference the website address on all printed material that is passed out including menus, business cards, and advertising media.

6.2 Development Requirements

Kona-Q has identified a skilled Web designer to design and develop the website. This programmer has impressive credentials from the State of Oregon Web development department. Kona-Q has negotiated a below market bid for the website.

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

Kevin Anderson is the driving force behind Kona-Q. Kevin has spent the last seven years in the restaurant industry. Kevin received his undergraduate degree, a dual major of accounting and entrepreneurship from Lewis and Clark in Portland, Oregon.

7.1 Personnel Plan

• Kevin: New site searches, build out project management, accounting, and grill operation.
• Cook: Food preparation and cooking.
• Misc.: Busing, dishwashing, cleaning, and other assorted activities.
• Manager: Assigned to each store.

Financial Plan investor-ready personnel plan .">

The following sections will outline important financial information.

8.1 Important Assumptions

The following section will detail important Financial Assumptions.

8.2 Projected Cash Flow

The following chart and table will indicate Projected Cash Flow.

8.3 Break-even Analysis

The Break-even Analysis indicates that $10,099 will be needed in monthly revenue to reach the break-even point.

8.4 Projected Profit and Loss

The following table indicates Projected Profit and Loss.

8.5 Projected Balance Sheet

The following table will indicate the Projected Balance Sheet.

8.6 Business Ratios

The following table indicates common Business Ratios specific to Kona-Q as well as industry ratios.

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