Business Plans

The 8 basic parts of a good “Restaurant” business plan.

1) Executive Summary; Includes the answers to… Who you are? What you plan to do? How you plan to do it? How much you intend to borrow? When it gets paid back? And why this will work!

2) Concept Description; Paints a picture! And creates interest. Items to include are size of facility, design comments, hours of operation, menu description and price range, style of service and entertainment. (if any)

3) Market Segment; Describes who your customer is, and where they are eating now. What are their buying habits? And how will your concept fit this trend? Include segment information that is appropriate to the region where you will be located.

4) Site Analysis; Location! Location! Location! This section includes all-important information to be considered…traffic flow and counts, visibility and accessibility, consumer demographics, competition, and building restrictions.

5) Menu; a sample menu of each service period including take-out, banquets and/or catering. General descriptions are needed, exact item prices are not.

6) Management Plan; includes an organization chart, areas of responsibility, and job descriptions. Be certain to explain how inventory, cash, and staff are to be managed.

7) Marketing Plan; answers how you plan to interest first time visitors and make them regulars. Include annual budget, in-house promotions, community involvement as well as any media to be used.

8) Financial Plan; (a) a capital budget that includes contingencies and a working capital reserve, as well as (b) annual income projections that include assumptions for sales and prime operating costs.

Chris Tripoli consults and teaches a course in opening restaurants at the U of H Small Business Development Center. For further information visit:

• Alacarteconsultinggroup.com

• RestaurantOwner.com

• Open-a-restaurant.com

Bio:

Chris Tripoli has 30 years of service in the Hospitality Industry as a designer, developer, owner and operator. Chris moved from Arizona in 1975 after completing Food Service Management at Phoenix College and Arizona State University to help develop and expand Luther¹s Barbecue Restaurants in Houston.

In 1981, Chris opened his restaurant company and developed Fat Frank's Grub'n Saloon, a casual, Western themed, family restaurant chain in Houston and Austin, Texas.

In 1988, Chris opened the award winning Nicole's Cafe San Felipe, a southwestern bistro in Houston. He went on to design and develop the new food and beverage facilities at Houston Intercontinental Airport. Before forming A’la Carte Consulting Group, Chris developed Trulucks Steak and Stone Crab Restaurants in Houston, Addison and Dallas, Texas.

Chris contributes to various trade publications and has been featured as a guest speaker or panelist at restaurant association trade shows and conferences. He developed a curriculum entitled "So You Want To Open A Restaurant" and currently teaches at the small business development center.