Cover of Blue Fish Grill Business Plan
DOWNLOAD: Sample Restaurant Business Plans
Gain insights and ideas for creating your own restaurant business plan by referring to our sample restaurant business plans for Blue Fish Grill, a casual-theme, seafood restaurant; Tijuana Taco, a quick-serve Mexican eatery; and Paulie's Pizza, a family-owned neighborhood pizzeria.
These downloads are complete business plans that include the following sections:
- Executive Summary
- Company Description
- Business Concept
- Management Team
- Market Analysis
- Marketing Strategy
- Investment Analysis
- Growth Plan/Exit Strategy
- Financial Projections
From the "Executive Summary" of Blue Fish Grill Business Plan
Introduction/Statement of Purpose
The Blue Fish Grill will be a moderately priced 116 seat seafood restaurant offering family style service of popular Gulf Coast fare. Grilled and fried selections of shrimp, fish, oysters, chicken tenders and stuffed Blue crabs will be served on large family sized platters, conjuring memories of the popular Friday fish fries that once drew families together throughout the South.
Background music consisting of popular Cajun tunes, Jimmy Buffet hits and other folk music depicting life on the water will blend various pop cultures with traditional sounds of the Old South. The décor for Blue Fish Grill will feature wood accented construction blended with a nautical theme decor. Diner style tables will be surrounded by heavy wooden chairs and accompanied by leather covered booths.
Blue Fish Grill will be owned and operated by Blue Fish Grill, LLC. The creators and managing members of the company, Harry Stevens and Linda Jones, are seeking additional financing to supplement their contribution of $400,000 to fund the concept. Mr. Stevens and Ms. Jones have a proven track record of successful business ventures.
The managing members have a collective 30+ years experience in the restaurant industry. Their combined efforts in the creation of Blue Fish Grill have served to yield a detailed plan that encompass the necessary elements required to succeed in today's competitive restaurant environment.
Intense market research and target market evaluation suggest that Blue Fish Grill is ideally situated to cater to an unfulfilled market segment. Moreover, years of operational and marketing experience have been organized and documented to create a comprehensive blueprint for success. Proven marketing techniques and operational systems will allow management to be proactive rather than reactive to the conditions and obstacles associated with opening a new restaurant concept.
Having a sound operational plan allows management to focus on building sales rather than profit. The managing partners have an extremely high degree of confidence that the systems and controls incorporated in the business plan will yield a calculated return for a given sales volume.
Sales projections for Blue Fish Grill assume a modest 2400 customers per week resulting in weekly sales of just over $37,000, or $1,800,000 per year. This equates to around $609 per sq. ft. in sales annually which positions Blue Fish Grill as a highly desirable concept for ownership in a table service market where $300 to $400 per sq. ft. is considered moderately profitable and therefore a good investment. Expectations are that Blue Fish Grill will yield a net cash flow of between 4.5% - 6.6% of sales, after debt payment, during the first five years of operation.
Total capitalization will amount to $1,077,675, $400,000 of which will be contributed from the members and the balance secured through a proposed bank loan.
In closing, we feel the business plan for Blue Fish Grill represents a realistic expectation of success for all parties involved. Moreover, we will be providing a benefit to the community by providing a great product and secure jobs to community residents.
Sample pages from Tijuana Tacos Restaurant Business Plan
From the Marketing Strategy section -
From the Investment Analysis section -
Sample pages from Paulie's Pizza Restaurant Business Plan
From the Business Concept section -