Food Service Business Plan

Food Service Business Plan-46
PLUS: we’re giving away a ,000 prize package to help one restaurant industry professional fund his or her dream project!Over the next few weeks, we’ll be excerpting some of our favorite (and most valuable) content from the guide.The strongest business plans always include all or most of the components described below.

PLUS: we’re giving away a ,000 prize package to help one restaurant industry professional fund his or her dream project!Over the next few weeks, we’ll be excerpting some of our favorite (and most valuable) content from the guide.The strongest business plans always include all or most of the components described below.

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Address the micro and macro market conditions in your area.

At a macro level, what are the local and regional economic conditions?

It will prove the viability of your concept to potential investors and provide them with a clear and engaging answer to the question: “Why does the world need this restaurant?

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

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

Describe your restaurant concept and get the reader excited about your idea.

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.

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

If an extensive wine program is an integral part of what you’re doing, will you have a sommelier?

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