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Go into detail about the food you’ll be serving, inspiration behind your concept, and an overview of service style.
Define clearly what will be unique about your restaurant.
Your business plan will be the road map from which your new restaurant develops.
No matter how much thought you’ve put into your concept or how many trusted colleagues have assured you of its greatness, you absolutely must write a business plan.
Your sample menu should also include prices that are based on a detailed cost analysis.
This will give investors a clear understanding of your targeted price point, provide the first building block to figuring out average check estimations needed to create financial projections, and show investors that you’ve done the homework needed to be confident that you’ll be able to sell these items at these prices and operate within your budget.
The strongest business plans always include all or most of the components described below.
Charles advises that first- time restaurateurs read a bunch of different business plans for other restaurants and technology and retail companies to get a better sense of layout options, writing styles, and clarity of concept.
This section is most relevant for fine-dining concepts, concepts that have a unique service style, or if you have particularly strong feelings about what role service will play in your restaurant.
It can be a powerful way of conveying your approach to hospitality to investors by explaining the details of the guest’s service experience.