{"id":9052,"date":"2021-04-22T10:00:22","date_gmt":"2021-04-22T09:00:22","guid":{"rendered":"https:\/\/www.sage.com\/en-gb\/blog\/?p=9052"},"modified":"2026-01-29T11:30:06","modified_gmt":"2026-01-29T11:30:06","slug":"winning-restaurant-business-plan","status":"publish","type":"post","link":"https:\/\/www.sage.com\/en-gb\/blog\/winning-restaurant-business-plan\/","title":{"rendered":"How to cook up a winning restaurant business plan"},"content":{"rendered":"
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\n\t\t\t\t\t\t\tMoney Matters<\/a>\t\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t
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\n\t\t\t\t\t\tHow to cook up a winning restaurant business plan\t\t\t\t\t<\/h1>\n\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t\t\t

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\n\t\t\t\n\t\t\t\t\"\"\t\t\t\tKelly Dent<\/span>\n\t\t\t<\/a>\n\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t<\/div>\n<\/div>\n
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Dreaming of being the next Angela Hartnett or Gordon Ramsay? Got a knack for whipping up mouthwatering meals? Want to turn your culinary expertise into a fledgling business?<\/p>\n

There’s probably plenty of reasons why you’d want to open your own restaurant. But making it a success takes hard work and excellent execution.<\/p>\n

Opening a new restaurant also requires careful planning. There’s lots to consider and do, from ordering stock and preparing meals to managing staff and keeping customers happy.<\/p>\n

Having a restaurant business plan in place, which you review and update regularly as your company grows, will help you stay on track.<\/p>\n

Learn how to develop your business idea into a multi-year strategy by following our business plan guide.<\/p>\n

Here’s what we cover:<\/p>\n

How to create your own restaurant business plan<\/a><\/p>\n

Getting started<\/a><\/p>\n

Executive summary<\/a><\/p>\n

Example of an executive summary<\/a><\/p>\n

Market analysis<\/a><\/p>\n

Type of service<\/a><\/p>\n

Consider ecommerce for an additional revenue stream<\/a><\/p>\n

Bring the menu to life<\/a><\/p>\n

Design and layout<\/a><\/p>\n

The team<\/a><\/p>\n

Financials<\/a><\/p>\n

Marketing and PR<\/a><\/p>\n

Final thoughts on\u00a0creating a restaurant business plan<\/a><\/p>\n

\n\tDownload your free food and drink business plan template<\/a>\n<\/div>\n\n

How to create your own restaurant business plan<\/h2>\n

From figuring out budgets and bringing investors on board to jargon-riddled forms, estimating figures<\/a>, managing deadlines, suppliers, staff and more, launching and running your own restaurant is no piece of cake.<\/p>\n

With household spending on restaurants and takeaways maintaining a steady foothold despite the pandemic, and business optimism hitting its highest levels since 2015, entrepreneurs across the UK are starting to take tentative steps into the hospitality sector again.<\/p>\n

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A recent poll of roughly 1,400 firms found that hotels and restaurants have moved to the most confident sector following a less positive outlook last autumn. Source: The Accenture\/IHS Markit business outlook<\/p>\n<\/blockquote>\n

The journey is as challenging as it is rewarding, so having a business plan<\/a> for your restaurant on hand to keep you on track is a must.<\/p>\n

You need to show that this is no pipedream; you\u2019ve thought about and planned out every facet of your business-to-be, right down to what\u2019s on the menu.<\/p>\n

You\u2019ve considered how ongoing restrictions might impact your business.<\/p>\n

And as far as revenue goes, you\u2019ve predicted what the restaurant will bring in over the first three, six and 12 months to the first few years in operation.<\/p>\n

The pandemic completely transformed the way we live and work, so it comes as no surprise that any plans you put together need to take the new normal into account.<\/p>\n

Post-coronavirus, businesses need to show that they\u2019re more agile and prepared for the unexpected<\/a>.<\/p>\n

And you can do that by keeping a watchful eye over the latest health and safety guidance, and by making sure you keep your ecommerce capabilities high up on the priority list.<\/p>\n\n

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Your one stop shop for starting a business <\/h2>\n\n\t\t\t\t\t\t\t\t\t
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Thinking about starting a business or already putting your ideas into action? We\u2019ve got the resources, expertise and software to help you achieve your goals.<\/p>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tFind out more<\/a>\n\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\"Working\t\t\t<\/div>\n<\/div>\n\n

Getting started<\/h2>\n

Taking the time to organise your ideas down on paper will help you identify any hang-ups before you speak to potential collaborators or investors.<\/p>\n

As you think and type, you\u2019ll be able to spot any gaps or inconsistencies in your plan and anticipate (and answer) questions from your reader before doubts have time to form in their mind.<\/p>\n

To help free your inner writer, start off by looking at as many successful businesses as you can with an analytical eye to get a flavour of what others have done to secure funding.<\/p>\n

Draw inspiration from your favourite places to eat and drink and take note of things that have put you off from returning other venues in the past.<\/p>\n

And remember, this document isn\u2019t just something you draft up once and forget about.<\/p>\n

As your ideas and your business develop, update your plan and keep coming back to it for guidance. Treat it as an anchor point when you\u2019re faced with difficulties or aren\u2019t quite sure which step to take next.<\/p>\n

This is the roadmap to turning your culinary dream into a tasty reality.<\/p>\n

Executive summary<\/h2>\n

Just like your starters, your executive summary needs to whet the appetite without going into too much detail \u2013 so keep it brief.<\/p>\n

Give the reader enough information to want to know more about your idea, but not so much that they\u2019ll feel overwhelmed by it all.<\/p>\n

The aim here is to get your reader hooked and have them feeling hungry to find out more and read the rest of your restaurant business proposal.<\/p>\n

Touch on the type of service you\u2019d like to offer, what kind of cuisine you\u2019ll be serving up, and what makes your business stand out against the competition.<\/p>\n

Outline your relevant experience in the industry, and how it\u2019s helped to inform your vision for this venture.<\/p>\n

Make the most of the limited space and time you have here to grab the reader\u2019s attention.<\/p>\n

Consider getting the cover page branded up, incorporating your logo and brand colours, for instance. If you can get readers curious about this hypothetical establishment, then you\u2019re one step closer to getting the cash you need to get cooking.<\/p>\n

Example of an executive summary<\/h2>\n

To help you create an effective executive summary, here’s a fictional example to give you food for thought.<\/p>\n

The opportunity<\/h3>\n

Newcastle city centre is an entertainment hub, with a fantastic range of shops, bars, restaurants, and cafes available for anyone to enjoy.<\/p>\n

What\u2019s missing, however, is a real steakhouse offering good, honest, organic food and casual dining at a reasonable price point. That\u2019s where MOO comes in.<\/p>\n

Why us?<\/h3>\n

MOO is the place to be if you\u2019re looking for quality steaks, grass-fed and locally sourced right here in the UK. We pride ourselves on offering friendly, efficient service, and provide all our employees with in-depth training on all our ingredients and menu items.<\/p>\n

Our branding and interiors reflect our commitment to fresh, organic ingredients, with a light, airy feel and grass motifs used throughout the space.<\/p>\n

We only work suppliers who share our passion for sustainable foods, and craft seasonal menus bursting with fresh, organic ingredients.<\/p>\n

Our bar is stocked with a great range of drinks, including craft beers and small-batch wines from independent brewers and vineyards.<\/p>\n

It\u2019s important to us that we use our success to support other small businesses doing great work.<\/p>\n

The team<\/h3>\n

Phoebe Zanin is a chef with 12 years\u2019 experience in the culinary sphere.<\/p>\n

Phoebe started her career as a waitperson in her local pub before her passion for food led her to study at Apicius International School of Hospitality in Italy, where she met Tommaso, who specialises in restaurant management and is in charge of front of house at MOO.<\/p>\n

The market<\/h3>\n

When it comes to entertainment, the outlook for Newcastle is distinctly positive.<\/p>\n

We\u2019ve seen significant investment in the city\u2019s transport links and infrastructure over the past year, making it easier than ever for people to spend a day or night indulging in everything the Toon has to offer.<\/p>\n

Competition<\/h3>\n

Our biggest competition is Robson & Red\u2019s, located 10 minutes away from Central Station and offering a fine dining menu that isn\u2019t exclusive to meat.<\/p>\n

In terms of price, Robson & Red\u2019s is on the higher end of the scale, while we\u2019re looking to turn a respectable profit while making our establishment as accessible as possible.<\/p>\n

The space we\u2019re looking to acquire is located near Grey\u2019s Monument, right in the heart of Newcastle.<\/p>\n

Average footfall is high at both lunch and dinner time, with a prominent storefront and large windows providing a great view into the restaurant.<\/p>\n

\n\tDownload your free food and drink business plan template<\/a>\n<\/div>\n\n

Market analysis<\/h2>\n

You can\u2019t open any kind of business without first taking an in-depth look at the market you want to succeed in.<\/p>\n

Enter market analysis.<\/p>\n

Here, you\u2019ll talk about the why behind your concept and really show your reader that you\u2019ve done the research you need to set yourself up for success.<\/p>\n

Start by asking yourself a few questions:<\/p>\n