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Business plan restaurant

Téléchargez notre modèle gratuit de business plan de restaurant et suivez nos conseils pour bien le remplir !

Vous êtes sur le point d’ ouvrir un restaurant et cherchez à faire un business plan, sans doute pour obtenir un financement pour votre projet de restaurant ? Découvrez notre modèle de business plan restaurant gratuit à télécharger. Suivez nos conseils et exemples pour bien le remplir !

L’importance du business plan pour un restaurant

Qu’est-ce qu’un business plan .

Le business plan (plan d’affaires, en français) est un dossier synthétique qui présente un projet de reprise ou création d’entreprise , en définissant sa stratégie commerciale et financière. Vous pouvez en quelque sorte le considérer comme un CV ou un “book” destiné à structurer et à vendre votre projet.

Pourquoi faire un business plan pour votre restaurant ?

Un business plan vous sert d’abord à vous-même : il permet de structurer votre projet de restaurant et de mettre à plat vos idées. Il n’est pas obligatoire. Vous n’êtes donc pas contraint de vous coller à sa conception, assez chronophage. Voici quelques exemples concrets pour lesquels on risque fort de vous demander un business plan pour votre restaurant : 

• lorsque vous désirez ouvrir un compte ou obtenir un prêt bancaire ou un autre financement ;
• lorsque vous recherchez des fournisseurs ;
• lorsque vous comptez vous associer et/ou trouver des partenaires ;
• lorsque vous souhaitez lever des fonds.

Les différentes parties d’un business plan pour restaurant

Chaque business plan est propre à chaque projet. Si sa structure et sa présentation peuvent varier, le business plan d’un restaurant doit néanmoins comporter des éléments essentiels que l’on a regroupés en 2 grands domaines :

• La présentation de votre projet de restaurant : c’est le modèle de business plan que nous vous avons fourni ci-dessous
• Les projections financières : en général un fichier Excel

Business plan restaurant à télécharger

Modèle de business plan restaurant gratuit.

Vous trouverez ci-dessous un modèle de business plan à télécharger gratuitement. Nous l’avons décliné sous plusieurs formats, en fonction de vos besoin :

• Modèle de business plan pour restaurant au format word téléchargeable ici
• Modèle de business plan pour restaurant powerpoint (en cours de création)

Le format Word est idéal pour réaliser un business plan simplifié. Il vous suffira de remplir les différentes parties en suivants nos conseils et en l’adaptant au business d’un restaurant.

Nous vous fournissons uniquement le modèle Word pour votre restaurant. Sachez que certains acteurs fournissent des modèles payants qui vous permettront de recevoir à la fois un modèle Word et un outil Excel pour simuler les projections financières de votre restaurant, ainsi que de l’aide pour le remplir. Chez Créer-mon-business-plan par exemple vous trouverez un modèle de business plan d’une quinzaine de page dédié spécifiquement aux restaurants, avec l’Excel prêt à remplir.

• Frais de fonctionnement ( assurances pour restaurant )
• Coût du local et autres investissements de départ
• Produits proposés par le restaurant et ventes estimées
• Nombre d’employés pour calculer la masse salariale du restaurant
• Capital, fonds propres et subventions

Enfin, certains cherchent un modèle de business plan en PDF. Aucun intérêt à notre avis, il sera beaucoup plus facile de le modifier sous Word et d’en télécharger ensuite une version finalisée en PDF.

Exemple de business plan restaurant

Le modèle de business plan pour restaurant que nous vous fournissons gratuitement intègre la trame suivante :

Dans le résumé opérationnel du business plan de votre restaurant par exemple, vous devrez présenter les points clés, dont le type de nourriture et boissons que votre restaurant va proposer, ainsi que l’expérience de l’équipe fondatrice et d’où est né ce projet. Il faudra ensuite donner quelques chiffres sur le marché de la restauration en France . Décrivez en détails l’emplacement choisi pour votre restaurant ainsi que les autorisations nécessaires, et la clientèle cible de votre établissement (entreprises ? particuliers ?).

Expliquez le concept du restaurant :

• Original ou classique ?
• Restaurant en franchise ou indépendant ?
• Haut de gamme ou accessible pour tous ?
• Faire de la vente à emporter ou sur place ?
• Comment sera la décoration ?
• Quelle ambiance ?

Ces choix auront aussi un impact sur l’emplacement de votre restaurant. Terminez cette partie en donnant quelques chiffres clés de chiffres d’affaires attendu à 1 et 3 ans, ainsi qu’une prévision de l’excédent brut d’exploitation de votre restaurant, qui vous permettront d’embrayer sur votre demande de financement (combien, et pour financier quoi ?).

Nos conseils pour rédiger le business plan de votre restaurant

Maintenant que vous avez en tête la structure et les éléments incontournables du business plan pour un restaurant, il est temps de vous livrer quelques conseils pour concevoir un business plan simple et efficace :

• misez sur la clarté et la simplicité ;
• pensez à faire concis et synthétique ;
• aérez votre texte ;
• ajoutez des visuels lorsque c’est pertinent ;
• faites-vous relire ;
• pensez aussi aux annexes ;
• étayez votre propos en citant vos sources.

Faites relire votre business plan de restaurant à un ou plusieurs personnes extérieures à votre projet (et pas uniquement des proches). Elles pourront vous livrer des retours précieux sur la compréhension générale du concept de votre restaurant et vous pourrez rectifier le tir, si besoin.

Quelles sont vos options pour faire le business plan d’un restaurant ?

Plusieurs options s’offrent à vous pour réaliser un business plan d’un restaurant. Chaque solution présente des avantages et des inconvénients que nous vous résumons ici.

Vous pouvez tout à fait partir de notre modèle gratuit de business plan pour restaurant. C’est la solution les plus avantageuse économiquement. Par contre, préparez-vous à y passer du temps. La conception d’un business plan pour un restaurant est chronophage et peut se révéler fastidieuse, surtout lorsque l’on attaque les prévisions financières (que nous n’avons absolument pas détaillées dans notre modèle). C’est en plus une étape à ne pas rater, car vos demandes de financement en dépendent, et ouvrir un restaurant sans passer par la case financement relève quasiment de l’impossible.

Notez enfin que certains acteurs (comme Créer-mon-business-plan par exemple), proposent à la fois des modèles de business plan plus complets à télécharger la possibilité de le réaliser en ligne. Comptez quelques dizaines d’euros pour un modèle de business plan dédié à votre projet de restaurant, ce qui à notre avis peut valoir le coup pour éviter de repartir de notre modèle de business plan vierge :

• Choix parmi des dizaines de modèles de business plan
• Business plan au format Word de 10 à 20 pages
• Exemples de textes fournis tout à long du modèle
• Volet financier au formtæ Excel.

C’est donc un bon compromis entre le business plan gratuit et l’accompagnement (en ligne ou par un professionnel).

La deuxième option consiste à se faire accompagner un peu plus en réalisant votre business plan en ligne , à l’aide d’un logiciel dédié. De nombreux sites sont en concurrence sur le marché.

Enfin, si vous cherchez de l’aide pour faire un plan d’affaires personnalisé pour votre projet de restaurant sans utiliser un modèle, rien ne vous empêche de vous attacher les services d’un professionnel ( expert-comptable spécialisé dans la restauration , ou encore consultants en business plan). Vous vous assurez de gagner du temps et disposez des conseils et du savoir-faire d’un expert, mais le coût sera évidemment beaucoup plus élevé.

Au final, quelle que soit la méthode choisie, gardez bien cela en tête : comme le dit l’expression, “on n’a qu’une seule chance de faire bonne impression.” Alors appliquez-vous, et utilisez nos conseils pour réaliser un business plan solide pour votre projet de restaurant !

Combien coûte un business plan pour un restaurant ?

Le coût d’une business plan dépend de l’option que vous allez choisir. Si vous vous utilisez notre business plan restaurant gratuit, vous n’y passerez que du temps. Si vous choisissez un modèle payant, vous en aurez pour entre 50 et 100€ environ. Si vous optez pour un logiciel de business plan en ligne , les prix varient d’une solution à l’autre.

La solution la moins économique consiste à passer par un professionnel. Les tarifs dépendent de la complexité et de la technicité du projet. Pour vous donner un ordre d’idées, on a recensé des tarifs partant de 300€ et pouvant aller jusqu’à 4 000€.

Quels sont les coûts à prévoir pour un restaurant ?

Ouvrir un restaurant sans argent relève quasiment de l’impossible, notamment pour l’acquisition du lieu et de l’équipement. Il faudra prévoir les frais de création, et les frais d’exploitation. D’où l’importance de réaliser un business plan précis pour votre projet de restaurant, afin de ne rien oublier.

Les personnes ayant téléchargé le modèle de Business plan restaurant ont également été intéressés par :

Coover ❯ Modèles ❯ Comment construire son Business plan ? ❯ Business plan restaurant : notre modèle gratuit

Business plan restaurant : notre modèle gratuit

La mise en place d'un business plan est un passage obligé dans la vie de tout entrepreneur qui souhaite se lancer dans la restauration. Coover vous accompagne dans cette tâche en vous proposant un modèle (excel) de business plan de restaurant gratuit !

Si vous souhaitez bénéficier rapidement d'un modèle déjà pré-complété (fichier Word et Excel) pour votre projet de restaurants, vous pouvez télécharger un exemple de business plan sur le site :  Angel .

Pourquoi faire un business plan restauration ?

Ce business plan est un document qui permet de présenter de la manière la plus efficace possible le projet de l'entreprise de restauration (au moment de la création ou après). Ce document doit permettre de vérifier la viabilité et la solidité de votre projet d'un point de vue stratégique et financier.

Tout d'abord, le business plan est un bon moyen de prendre du recul sur la structure de son projet pour identifier de manière pertinente les tenants et les aboutissants de ce dernier. Egalement, le business plan est un élément très important si vous souhaitez un jour présenter votre projet à des investisseurs . Ces derniers seront très attentifs à la rentabilité de votre projet.

Si vous souhaitez en savoir plus sur le lancement d'un projet de restauration, n'hésitez pas à consulter notre article sur comment ouvrir un restaurant.

Souvent, un business plan peut se présenter sous la forme de deux fichiers :

• un fichier word qui explique les étapes clés du développement de l'entreprise, ce qui donne des explications économiques et stratégiques du projet.
• un fichier excel qui retrace tous les flux financiers de l'entreprise, ce qui donne une explication financière du projet.

Dans notre modèle, nous nous sommes concentrés sur le fichier excel.

Comment fonctionne notre modèle de business plan restauration ?

Notre modèle est donc un fichier excel. Nous avons considéré qu'il était pertinent de le construire sur la période de 2022 à 2024 avec des résultats mensuels. Si vous souhaitez visualiser votre business plan sur une période différente, notre fichier est bien sûr modifiable mais veuillez mettre les mêmes périodes dans chaque onglets (sinon certains calculs seront mal exécutés). Notre document est constitué de cinq feuilles :

• L'onglet 1 qui retrace la totalité des revenus et des charges de l'entreprise (par exemple l' assurance de votre restaurant )
• L'onglet 2 dans laquelle vous pourrez calculer votre trésorerie. Vous n'avez rien à remplir sur cette feuille, elle est totalement dépendantes des autres
• L'onglet salaires ou vous remplissez selon les différents postes les différentes rémunérations possibles avec des éventuelles évolutions
• L'onglet hypothèses qui sont nécessaires à la construction du business plan pour évaluer les dépenses
• L'onglet politique d'amortissement pour calculer la dotation aux amortissement (mensuelle)

Quels sont les champs de notre modèle de business plan restauration ?

Dans ce business plan, les valeurs que vous devez rentrer se situent dans les cellules surlignées en bleu . Toutes les autres cellules sont dépendantes des bleues et s'adaptent donc en conséquence de vos choix. Il faut être attentif car parfois vous devez remplir des valeurs pour chaque mois de chaque année, parfois pour chaque année et enfin dans certains cas c'est une valeur unique pour les 3 ans. Vous devez donc remplir tous les champs suivants :

• Rythme d'ouverture, qui correspond au nombre d'ouverture de restaurants durant la période correspondante
• Chiffre d'affaire brut
• Achat de matière première stockées : cette dépense intervient seulement lors de l'ouverture d'un nouveau restaurant
• Loyer, par restaurant
• Entretien immobilier, par restaurant
• Honoraires comptables, trimestriel
• Marketing et communication : vous remplissez le pourcentage du CA que représente cette dépense. Si, pour votre activité, cette dépense ne se calcule pas de la sorte, vous pouvez entrer d'autres valeurs à la mains pour chaque mois
• Frais bancaires
• Frais de personnel intérimaire (lorsque le personnel est mis à disposition par une entreprise de travail temporaire)
• Charges patronales (entre 25 et 42% du salaire brut)
• Les salaires. Vous pouvez modifier les noms "poste 1", "poste 2"... Si vous voulez modifier les dates, veuillez à bien les écrire de la plus proche à la plus lointaine (en première ligne AC3 la plus proche, ensuite la deuxième plus proche...). Enfin, vous avez aussi la possibilité de préciser d'éventuelles augmentations. Parfois il y a "n/a" car si le poste a été créé en 2023 par exemple, il ne peut pas y avoir d'augmentation en année 2 (donc 2025 par rapport à 2023) car le business plan s'arrête en 2024.
• Voyages & déplacements
• Vie au restaurant, de manière générale et pas pour chaque restaurant, sinon ça va dans la catégorie "entretien immobilier"
• Achat fournitures de restaurant, ces dépenses sont activées dès qu'un nouveau salarié arrive (donc dépendent des dates d'arrivées remplies dans la feuille "salaires")
• Prix des machines ainsi que la durée d'amortissement
• Prix des aménagements, travaux, permis ainsi que la durée d'amortissement
• Prix des équipements informatiques ainsi que la durée d'amortissement
• Prix du mobilier ainsi que la durée d'amortissement

Ces quatre dernières dépenses entrent dans la catégorie des immobilisations corporelles, il faut donc les amortir. Nous vous avons donné des indications pour les durées d'amortissement.

Même si nous avons essayé de construire un modèle complet, sachez tout de même qu' un business plan dépend vraiment de chaque entreprise et que vous serez donc sûrement amenés à rajouter des dépenses qui vous sont propres.

Si vous voulez rajouter des informations, vous devrez modifier les formules (ajouter une ligne de plus à une somme par exemple) pour que vos valeurs restent vraies.

Quelles sont les valeurs clés du business plan ?

Un des objectifs du business plan est de calculer des valeurs clés qui sont censées être représentatives de la santé de votre entreprise . Si vous présentez votre business plan à des investisseurs, ces derniers seront particulièrement attentifs à ces indications. Certaines de ces valeurs clés sont surlignées en vert (si elles sont positives) ou en rouge (si elles sont négatives). Voici les agrégats intéressants calculés par notre modèle :

• L'EBITDA (earnings before interests, taxes, depreciation and amortization) et EBITDA margin (égale à EBITDA / CA). L'EBITDA est un indicateur qui se rapproche de l'EBE (excédent brut d'exploitation), à la seule différence que l'EBE ne prend pas en compte les dotations aux provisions d'exploitation.
• EBIT (earning before interests and taxes) ou REX (résultat d'exploitation), qui traduit la marge réalisée par l'entreprise sur son activité industrielle et commerciale et EBIT margin (égale à EBIT / CA)
• Trésorerie de fin de mois et cumul de trésorerie

Quelles sont les spécificités d’un business plan pour un restaurateur ?

La restauration est un milieu attractif qui attire chaque année de nouveaux entrepreneurs. C'est un milieu très concurrentiel où il faut avoir fait quelques analyses avant de se lancer. Dans la partie un peu plus stratégique de votre business plan, nous vous conseillons notamment de détailler votre étude de marché en précisant votre cible. L'emplacement est aussi un élément essentiel de la stratégie d'un projet de restauration.

Les entrepreneurs qui se lancent dans ce genre de projet ont souvent des expériences préalables dans le milieu ou dans un secteur proche (bars, événementiel) car au-delà des compétences techniques, l'aspect humain est primordial. Il faut beaucoup gérer ses équipes, les manager dans le bon sens.... C'est quelque chose de difficilement quantifiable dans un business plan mais de primordial pour la réussite du projet.

Sur le même thème :

• Business plan : notre modèle gratuit
• Business plan immobilier : notre modèle gratuit
• Business plan e-commerce : notre modèle gratuit
• Business plan salon de coiffure : notre modèle gratuit
• Business plan food truck : notre modèle gratuit
• Business plan bar : notre modèle gratuit
• Business plan salle de sport : notre modèle gratuit

Avez-vous aimé cet article ?

11 commentaires à "business plan restaurant : notre modèle gratuit", djibril dia, le 19 novembre 2021.

Comment je peut avoir un business plan

Pierre Fruchard, le 19 novembre 2021

Vous pouvez télécharger ce modèle ou vous rendre sur ce site où ils sont déjà pré-remplis : https://www.coover.fr/partenaire/business-plan/creer-mon-business-plan.fr

Cordialement

Cifuentes, le 1 juin 2022

Je souhaiterai recevoir un modèle de bisnesse plan gratuit pour un food truck. Merci par avance

Florence, le 27 juin 2022

Bonjour, Je souhaite élaborer un plan financier restaurant, modèle d'un plan d'affaire restaurant. Cordialement.

Pierre Fruchard, le 28 juin 2022

Vous pouvez cliquer sur « télécharger » et adapter notre modèle à votre situation.

Henry kalala, le 9 juillet 2022

Je souhaite avoir un business plan pour le transport en commun par moto, pharmacie et habillement.

Pierre Fruchard, le 11 juillet 2022

Bonjour, Vous pouvez télécharger gratuitement notre modèle et l'adapter selon vos besoins. Cordialement

NKouakoua, le 5 avril 2023

J’aimerais télécharger un business plan dans la restauration

Pierre Fruchard, le 6 avril 2023

Vous pouvez télécharger notre modèle gratuit.

Cordialement.

Rosine Waniwa, le 2 août 2022

Je souhaite élaboré un business model d'un restaurant .

Pierre Fruchard, le 2 août 2022

Bonjour, Vous pouvez télécharger gratuitement notre modèle et l'adapter selon votre situation. Cordialement

Posez votre question Un expert vous répondra

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Comment créer un business plan de restaurant gratuit en PDF avec Angel - téléchargez un exemple

Découvrez comment créer un business plan de restaurant gratuit, rapide et efficace avec Angel.

Anna Ferrari

• Un business plan de restaurant est essentiel pour le succès de votre entreprise.
• Avec Angel, vous pouvez créer un business plan de restaurant gratuit en PDF.
• Notre guide vous guide à travers chaque étape du processus de création d'un business plan.
• Nous fournissons également des exemples de business plan pour différents types de restaurants.

Obtenez votre business plan gratuit en PDF avec ANGEL

Téléchargez le modèle en PDF de Business plan restaurant

Vous rêvez d'ouvrir votre propre restaurant ? Vous avez déjà imaginé le menu, l'ambiance, et même le nom ? C'est fantastique ! Mais avez-vous pensé à votre business plan de restaurant ? Ne vous inquiétez pas, nous sommes là pour vous aider. Avec notre application Angel, vous pouvez créer un business plan de restaurant gratuit en PDF en un rien de temps. Alors, mettez votre tablier et préparez-vous à cuisiner un business plan savoureux ! 🍽️🍷

Pourquoi un Business Plan de Restaurant est Essentiel

Lancer un restaurant est une aventure passionnante, mais cela nécessite une planification minutieuse. C'est là qu'intervient le business plan de restaurant. Il s'agit d'un document qui décrit en détail comment vous prévoyez de gérer votre restaurant, de l'achat des ingrédients à la gestion du personnel, en passant par la promotion de votre établissement.

Importance d'un Business Plan pour un Restaurant

Un business plan de restaurant est plus qu'un simple document, c'est votre feuille de route vers le succès. Il vous aide à comprendre les coûts associés à l'ouverture d'un restaurant, à définir votre marché cible, à élaborer une stratégie de marketing efficace et à prévoir les ventes et les bénéfices. De plus, si vous cherchez à obtenir un financement, un business plan solide est souvent une exigence des prêteurs et des investisseurs.

Étapes pour Créer un Business Plan de Restaurant

Avec Angel, créer un business plan de restaurant est un processus en 4 étapes :

• Comprendre votre marché : Notre application vous aide à définir votre marché cible et à comprendre les tendances de l'industrie de la restauration.
• Définir votre concept : Quel type de restaurant voulez-vous ouvrir ? Un bistrot français, un food truck de tacos, ou peut-être un café végétalien ? Notre application vous aide à affiner votre concept et à le décrire de manière convaincante.
• Planifier vos opérations : De la création de menus à la gestion des stocks, notre application vous guide à travers tous les aspects de l'exploitation d'un restaurant.
• Prévoir vos finances : Combien coûtera l'ouverture de votre restaurant ? Combien pouvez-vous vous attendre à gagner ? Notre application vous aide à créer des prévisions financières précises et réalistes.

Comment Créer un Business Plan de Restaurant Gratuit avec Angel

Chez Angel, nous comprenons que la création d'un business plan peut sembler une tâche ardue, surtout si vous le faites pour la première fois. C'est pourquoi nous avons développé une application qui vous guide à travers chaque étape du processus, rendant la création d'un business plan de restaurant aussi simple que possible. Et le meilleur de tout ? C'est gratuit !

Télécharger un Business Plan de Restaurant en PDF

Une fois que vous avez terminé de créer votre business plan de restaurant avec Angel, vous pouvez le télécharger en format PDF. C'est un format universellement reconnu, ce qui signifie que vous pouvez partager votre business plan avec n'importe qui, n'importe où, sans vous soucier des problèmes de compatibilité de logiciel. De plus, un PDF est facile à imprimer, donc si vous préférez travailler avec du papier, vous pouvez avoir une copie physique de votre business plan à portée de main.

Téléchargez le modèle en PDF de Business plan food truck

Créer un business plan de restaurant peut sembler une tâche ardue, mais avec les bons outils et ressources, c'est tout à fait faisable.

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Faites le business plan de votre restaurant en ligne

Utilisez notre modèle de business plan de restaurant gratuit, complétez-le et téléchargez-le au format PDF.

Gagnez du temps

Notre modèle est adapté à votre activité de restauration.

Faites vous accompagner

Notre modèle est adapté à votre activité de coiffeur.

Ne faites plus d’erreur

Tableaux financiers générés automatiquement.

Présentation du modèle de business plan restaurant 🍽️👨‍🍳

Notre modèle de business plan pour restaurant vous sert de support pour réussir le lancement de votre établissement. Ce modèle propose :

Une présentation de votre concept culinaire et de l'expérience client

Une étude de marché (savoureuse) sur les tendances alimentaires et culinaires

Un outil de prévision financière 100 % automatisé

Votre stratégie marketing pour s'attirer une clientèle régulière et de passage

Un plan de trésorerie sur 3 ans pour s'assurer de la croissance de votre restaurant

Besoin d’un prévisionnel ? On s’occupe des calculs

Notre outil réalise automatiquement les tableaux financiers sur la base de vos données. Ajustez vos prévisions comme vous le voulez et vérifiez en temps réel si votre projet est rentable.

Complétez et personnalisez votre business plan de restaurant

Offrez le meilleur à votre futur restaurant. Votre business plan est rédigé étape par étape pour ne rien rater. À chaque étape, des exemples et des aides sont là pour vous aider.

Utilisez notre modèle pour restaurant conforme aux attentes des banques

Notre business plan a été conçu avec des conseillers bancaires et des experts-comptables. Gardez une longueur d’avance et anticipez le prêt nécessaire à l’ouverture de votre restaurant.

Besoin d'aide pour rédiger le business plan de votre restaurant ?

Joris, coach Propulse, accompagne plus de 2000 entrepreneurs par an dans la création de leur business plan. Pourquoi pas vous ?

Créer son entreprise, c’est une nouveauté pour la plupart d’entre nous. Joris répond à toutes vos questions, toujours simplement et en vous aiguillant vers les bonnes étapes pour avancer.

Votre business plan de restaurant

en quelques clics

Répondez à quelques questions à propos de votre activité

Consultez un modèle de Business Plan adapté à votre projet de restaurant

Adaptez le modèle et téléchargez votre business plan finalisé et conforme en PDF

Nos Business plan adaptés à vos besoins

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Choix du statut juridique

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Tableaux financiers générés automatiquement

Mise en relation avec un conseiller bancaire

Envoi du business plan au Crédit Agricole (vos données restent confidentielles et cela ne vous engage pas auprès du groupe Crédit Agricole)

Offre Premium

Envoi du business plan au Crédit Agricole (sauf si vous le désirez)

150 000 entrepreneurs utilisent nos services de création d’entreprise

Avis soumis à un contrôle

Absolument enchantée par l'expérience avec Propulse by CA ! La clarté et la précision de leurs services m'ont vraiment impressionnée. J'ai eu la chance de découvrir leur formulaire de business plan, ce qui a considérablement simplifié mon travail. Leur assistance s'est avérée d'une valeur inestimable.

KADI T. pour la prestation Business plan Le 13/11/2023 suite à une expérience du 12/11/2023.

L’écriture du business plan est très bien expliqué ! Chacune des étapes est expliquée et détaillée afin de comprendre ce que l’on fait. De plus, un conseillé m’a appelé moin de 12h avant la finalisation à 100% du BP.

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J'avais mon idée pour mon business plan.. Mais grâce à propulsebyca, j'ai pu mettre toutes mes s idées en place, en ordre, avec des explications, avec un guide très clair sur les gains, les dépenses, etc.. Très complet. 😊🤩

YANISLEY P. pour la prestation Business plan Le 28/07/2023 suite à une expérience du 23/07/2023.

Extrêmement simple d'utilisation : on complète les rubriques avec nos données et infos. Le business plan est mis en forme et il suffit ensuite de le telecharger. Il reste modifiable et telechargeable si necessaire.

MARIE CHRISTINE R. pour la prestation Business plan Le 09/07/2023 suite à une expérience du 08/07/2023.

Ce site m'a beaucoup aidé pour la création de mon business plan, je recommande

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très bon outil avec une aide humaine en tchat en plus. le calcul automatique et les relais qui se font naturellement dans le tableau , c 'est vraiment bien.

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ANAÏS M. pour la prestation Compte pro Le 26/06/2023 suite à une expérience du 25/06/2023.

Les étapes pour faire le business plan d'un restaurant

Avec environ 175 000 restaurants répartis sur le territoire Français, le secteur de la restauration a de beaux jours devant lui. Découvrez notre modèle de business plan restaurant et nos conseils pour ouvrir votre restaurant et cuisiner des bons petits plats à vos clients !

La présentation de votre restaurant

Le business plan (ou plan d’affaires) s’ouvre par un executive summary , c’est-à-dire un résumé des points essentiels de votre projet. C’est lui qui va donner envie d’en savoir plus sur votre projet aux lecteurs (investisseurs, banquiers…). La rédaction de cette partie doit être particulièrement soignée pour attirer leur attention.

Exposez ensuite votre parcours professionnel et celui des membres de votre équipe. Valorisez votre expérience dans la restauration et/ou vos diplômes. Mettez en avant la complémentarité des profils si vous vous associez (par exemple, un chef d’entreprise avec un chef de cuisine).

Présentez également le concept choisi pour votre restaurant : cuisine gastronomique, plats du terroir, spécialités indiennes… Expliquez quelles sont les origines du projet et pourquoi vous souhaitez ouvrir ce restaurant.

L’étude de marché de votre restaurant

Le modèle économique de votre restaurant

Le statut juridique de votre restaurant

Le plan financier de votre restaurant

Toutes les questions sur le business plan d'un restaurant, quel budget initial prévoir pour l’ouverture de son restaurant , comment trouver des financements pour votre restaurant , quelles sont les charges fixes d’un restaurant , quelle est la réglementation à respecter pour ouvrir un restaurant , comment choisir l’emplacement de son restaurant , quel chiffre d’affaires prévisionnel pour un restaurant , comment fixer les prix dans son restaurant pour rester rentable , quand et comment embaucher des salariés pour votre restaurant , comment se faire connaître pour un restaurant , quelles sont les erreurs à éviter dans le business plan d’un restaurant , nos articles pour vous aider à lancer votre restaurant.

Ouvrir un restaurant : Guide complet de A à Z (2024)

Étude de marché des restaurants : chiffres et éléments

La réglementation des restaurants

Les points de vigilance des restaurants

L'activité des restaurants

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Restaurant Business Plan PDF Example

• February 28, 2024
• Business Plan

Creating a comprehensive business plan is crucial for launching and running a successful restaurant. This plan serves as your roadmap, detailing your vision, operational strategies, and financial plan. It helps establish your restaurant’s identity, navigate the competitive market, and secure funding for growth.

This article not only breaks down the critical components of a restaurant business plan, but also provides an example of a business plan to help you craft your own.

Whether you’re an experienced entrepreneur or new to the food and beverage industry, this guide, complete with a business plan example, lays the groundwork for turning your restaurant concept into reality. Let’s dive in!

Our restaurant business plan is structured to cover all essential aspects needed for a comprehensive strategy. It outlines the restaurant’s operations, marketing strategy , market environment, competitors, management team, and financial forecasts.

• Executive Summary : Offers an overview of the restaurant’s business concept, market analysis , management, and financial strategy.
• Restaurant & Location: Describes the restaurant’s prime location, size, seating capacity, and distinctive design, emphasizing its appeal to the target demographic.
• Supply & Operations: Outlines the supply chain management, focusing on local sourcing and quality ingredients, and details the operational aspects, including kitchen layout, equipment, and front-of-house operations.
• Key Stats: Shares industry size , growth trends, and relevant statistics for the full-service restaurant market.
• Key Trends: Highlights recent trends affecting the restaurant sector, such as health-conscious dining, sustainability, and technology integration.
• Key Competitors : Analyzes the main competitors in the vicinity, showcasing the restaurant’s unique selling proposition in comparison.
• SWOT: Strengths, weaknesses, opportunities, and threats analysis.
• Marketing Plan : Strategies for promoting the restaurant to maximize visibility and customer engagement.
• Timeline : Key milestones and objectives from the initial setup through the launch and operational optimization.
• Management: Information on who manages the restaurant and their roles.
• Financial Plan: Projects the restaurant’s financial performance, including revenue, profits, and expected expenses, aiming for profitability and sustainable growth.

Restaurant Business Plan

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Executive Summary

The Executive Summary introduces your restaurant’s business plan, offering a concise overview of your establishment and its offerings. It should detail your market positioning, the variety of cuisines and dining experiences you offer, its location, size, and an outline of day-to-day operations. 

This section should also explore how your restaurant will integrate into the local market, including the number of direct competitors within the area, identifying who they are, along with your restaurant’s unique selling points that differentiate it from these competitors. 

Furthermore, you should include information about the management and co-founding team, detailing their roles and contributions to the restaurant’s success. Additionally, a summary of your financial projections, including revenue and profits over the next five years, should be presented here to provide a clear picture of your restaurant’s financial plan.

Make sure to cover here _ Business Overview _ Market Overview _ Management Team _ Financial Plan

Dive deeper into Executive Summary

Business Overview

For a Restaurant, the Business Overview section can be concisely divided into 2 main slides:

Restaurant & Location

Briefly describe the restaurant’s physical environment, emphasizing its design, ambiance, and the overall dining experience it offers to guests. Mention the restaurant’s location, highlighting its accessibility and the convenience it offers to diners, such as proximity to entertainment venues or ease of parking. Explain why this location is advantageous in attracting your target clientele.

Supply & Operations

Detail the range of cuisines and dishes offered, from appetizers and main courses to desserts and specialty beverages. Outline your sourcing strategy, ensuring it reflects a commitment to quality and sustainability, and matches the market you’re targeting.

Highlight any unique culinary techniques, exclusive ingredients, or innovative kitchen technologies that set your restaurant apart. Discuss your operational strategies, including inventory management, supplier relationships, and kitchen workflow, to ensure efficiency and consistency in delivering exceptional dining experiences.

Make sure to cover here _ Restaurant & Location _ Supply & Operations

Market Overview

Industry size & growth.

In the Market Overview of your restaurant business plan, start by examining the size of the restaurant industry and its growth potential. This analysis is crucial for understanding the market’s scope and identifying expansion opportunities.

Key market trends

Proceed to discuss recent market trends , such as the increasing consumer interest in farm-to-table dining, ethnic cuisines, and experiential dining experiences.

For example, highlight the demand for restaurants that offer unique cultural dishes, the growing popularity of health-conscious and dietary-specific menus, and the integration of technology in enhancing the dining experience.

Key competitors

Then, consider the competitive landscape, which includes a range of dining establishments from gourmet fine dining to fast-casual eateries, as well as the rise of food delivery services and meal kits.

For example, emphasize what makes your restaurant distinctive, whether it’s through a unique culinary approach, a niche market focus, or a strong commitment to sustainability and local sourcing.

Make sure to cover here _ Industry size & growth _ Key market trends _ Key competitors

Dive deeper into Key competitors

First, conduct a SWOT analysis for the restaurant , highlighting Strengths (such as a unique menu and exceptional customer service), Weaknesses (including potential high operational costs or strong competition in the area), Opportunities (for example, a growing interest in diverse cuisines and healthy eating), and Threats (such as economic downturns that may decrease consumer spending on dining out).

Marketing Plan

Next, develop a marketing strategy that outlines how to attract and retain customers through targeted advertising, promotional discounts, an engaging social media presence, food blogger outreach, and community involvement, such as local events or charity sponsorships.

Finally, create a detailed timeline that outlines critical milestones for the restaurant’s opening, marketing campaigns, customer base growth, and expansion objectives, ensuring the business moves forward with clear direction and purpose.

Make sure to cover here _ SWOT _ Marketing Plan _ Timeline

Dive deeper into SWOT

Dive deeper into Marketing Plan

The management section focuses on the restaurant’s management and their direct roles in daily operations and strategic direction. This part is crucial for understanding who is responsible for making key decisions and driving the restaurant towards its financial and operational goals.

For your restaurant business plan, list the core team members, their specific responsibilities, and how their expertise supports the business.

Financial Plan

The Financial Plan section is a comprehensive analysis of your financial projections for revenue, expenses, and profitability. It lays out your restaurant’s approach to securing funding, managing cash flow, and achieving breakeven.

This section typically includes detailed forecasts for the first 5 years of operation, highlighting expected revenue, operating costs and capital expenditures.

For your restaurant business plan, provide a snapshot of your financial statement (profit and loss, balance sheet, cash flow statement), as well as your key assumptions (e.g. number of customers and prices, expenses, etc.).

Make sure to cover here _ Profit and Loss _ Cash Flow Statement _ Balance Sheet _ Use of Funds

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Home Business Business Plan Restaurant Business Plan

Restaurant Business Plan Template

Download our template and start creating your restaurant business plan.

Updated September 22, 2023 Reviewed by Brooke Davis

Your restaurant business plan is an outline of your future success. A well-formulated plan helps put the big picture together no matter how good your restaurant ideas are.

A business plan helps prove the viability of your thoughts and can provide investors with the information they need to sign on to your project. Investors need to know how you will run your restaurant in a competitive market and how you will overcome any challenges.

Your business plan lets you provide a framework for yourself and others to get your restaurant off the ground. Lack of preparation and a proper plan is one of the leading reasons new restaurants fail within their first year.

Learn how to write a restaurant business plan and avoid many common pitfalls of new business owners. Legal Templates has a free restaurant business plan template to help you get started.

Why You Need a Business Plan for Your Restaurant Business

How to write a business plan for a restaurant, restaurant business plan example.

Too many new restaurant owners fail to put together a business plan. You may think you don’t need one because you know what you want to do. Without a proper business plan, however, you’re moving into a difficult process without a strong framework for success.

When you want people to invest in your business, you need to be able to demonstrate future success. A concrete and carefully detailed business plan is a must. A well-crafted plan increases the likelihood that you will secure investors.

A business plan aims to help you achieve your goals at each stage of your business development and operation. The program will cover operational details, regulatory compliance, hiring practices, and other essential details.

A business plan can also help you turn your vision into tangible goals others can see. With this in a detailed plan, you will be more likely to create a successful and long-lasting restaurant.

Many people don’t know how to start a restaurant business plan without help. A good plan hits the essential details and outlines your vision for the restaurant’s future. However, you don’t have to do this from scratch. A restaurant business plan example can help you get started and know what to include in your plan.

1. Executive Summary

An executive summary is a brief overview of your company. It will outline why the community wants your food and needs your restaurant. This summary section will focus on your intended reader, whether that person is yourself or a potential investor.

An executive summary is a place for brief details rather than an in-depth and fact-heavy outline. Many people consider this the essential part of the plan, as it will outline why the restaurant will succeed.

The executive summary is your chance to capture the reader’s attention. Many people will decide whether to keep reading your plan, so getting off on the right foot is essential. Your executive summary will include information like:

• How will your restaurant be competitive
• The type of food you will serve and a menu
• The target demographics for the restaurant
• An implementation plan
• Outline of competition you will face
• Who the owners and staff will be
• The organizational structure of your restaurant
• Marketing and sales strategies

Many of these details will receive an in-depth treatment later in your plan. They should provide just the key points you want to make to summarize the rest of your business plan.

2. Management Team

Your restaurant business plan should include a section that presents your management team. Here, you detail the responsibilities of each owner, manager, and staff member. You lay out expectations for who will do what in getting the business started. These details also help show investors you are serious and know how to handle the day-to-day operation of a restaurant business.

The management team section should include essential details about the ownership of the restaurant, including:

• Legal names of each owner
• How the restaurant will be legally structured (corporation, limited liability company (LLC), etc.)
• Types of Ownership
• Percentage of ownership for each owner
• Ownership agreement among the parties

Your business plan should also include details about those running the restaurant daily. While there may be some overlap — especially in small restaurants — management responsibilities should be clearly outlined. This information should include the following:

• Full names of any management team member
• Education and background
• Past restaurant or management experience
• Title and summary of job responsibilities
• Any food industry training
• Salary and benefits information

3. Products and Services

Investors want to know what you will be serving and how you know customers will like it. This is where you can get specific and show why people flock to your restaurant. A robust opening menu shows you are prepared and know how to attract potential customers. The products and services section will include your sample menu and any other services your restaurant will provide.

This section should also address other questions about how you will handle your products:

• How will you order the necessary supplies?
• What are the costs of products and the sales price?
• How will you measure sales success?
• Why will customers choose your food over competitors’?
• How will your menu change over time?

Too many new restaurant owners have a great vision and food but don’t know how to execute a successful business. Investors want to know that your food will be good and that you fully understand how to run a restaurant. A restaurant business plan template can help you create a successful plan.

4. Customers and Marketing

You need to know who your customers are going to be. Any successful restaurant understands its key demographics and how it will market its business to these potential customers. Your business plan must outline important information about your customers and provide detailed data about the availability of these customers in your area.

Market research is often helpful in demonstrating that the type of customer you are looking for is readily available in your local marketplace. Supporting information must be available here to show investors you have customers to keep your restaurant long-term.

Marketing strategies and an ongoing plan are essential to the success of a new business — especially a restaurant. It would be best to show how you would make people aware of your new restaurant and engage customers in the future. Your restaurant business plan can include marketing details such as:

• Where will your restaurant be located?
• Will you offer delivery, and what is the range?
• Will you advertise on social media, your website, or other digital marketing?
• Will you use billboards, flyers, or other complex media advertising?
• What is your advertising budget?

These crucial details demonstrate you have a real plan for your restaurant’s success.

5. SWOT Analysis

A SWOT analysis for your new restaurant will focus on four key areas:

• Opportunities

A SWOT analysis addresses difficult questions in an easy-to-read format. It is a business tool that helps to analyze how your restaurant will perform against your competition. It will look at internal and external factors that may help or hurt your future business.

This data is based on real-world facts rather than ideal conditions or best hopes.

6. Financials

The financials section details the key areas of financial performance for your business. This includes information about start-up costs and break-even points. It also shows how and when the company can profit and see a return on investment.

The financial section should include the following:

• Monthly expenses — supplies, payroll, rent, etc.
• Price points for all products
• Projected revenue
• Mathematical projections for the restaurant
• Variable costs of the business
• Financial records and cash flow statements

7. Operations

Your restaurant business plan must address how your restaurant will run. While this includes details about products and services, it will also cover other critical operational details such as:

• Employment requirements
• Business hours
• Licensing and food inspection requirements
• Cleaning procedures
• Restaurant design
• Mission statement
• Restaurant location

Investors want to see precisely how you will run your business and how you will do it successfully. People often hesitate to invest in a restaurant, as many eateries fail within the first year.

However, a strong business plan showing you understand your specific operational issues will go a long way to alleviate these concerns and get you started on the right foot.

8. Appendix

The appendix section allows you to include other valuable documents and information at the end of the business plan. This may be information that does not fit well into different sections or is supporting documentation for the information in the primary areas. An appendix might include, but is not limited to:

• Letters of reference
• Legal permits and licensing
• Customer reviews of food and services
• Pictures of people enjoying your food
• Restaurant design sketches
• Photos of a proposed restaurant location
• Market research

The appendix lets you end on a good note. You can provide additional information to bolster the rest of your business plan.

Your restaurant business plan should be comprehensive and easy to understand. The prospect of putting one together can feel daunting without some help. A restaurant business plan sample can help you start and tell you what to include.

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How to Write a Small Restaurant Business Plan + Free Sample Plan PDF

Makenna Crocker

10 min. read

Updated March 18, 2024

Free Download:  Sample Restaurant Business Plan Template

From greasy spoon diners to Michelin Star restaurants, food service has captured the hearts and imaginations of countless culinary entrepreneurs.

In the United States, 90% of restaurant owners operate small restaurants with fewer than 50 employees . And 70% operate in just one location.

If you’re passionate about food and dream of opening a restaurant, you have plenty of company. But cooking skills alone won’t cut it. You need a plan.

In this article, we’ll walk you through writing a small restaurant business plan, from conducting market research to developing promotional strategies and creating a financial forecast. 

Need more guidance? Download our free small restaurant business plan template .

Why write a small restaurant business plan?

Starting a restaurant from scratch isn’t cheap.  Startup costs range from $175,000 to $750,000 and include hefty upfront expenses like:

• Building lease
• Kitchen equipment
• Ingredient sourcing

The financials section of a business plan gives you space to compile these costs into an expense budget and compare them to your revenue projections . These will be invaluable in helping you determine if your restaurant concept is financially viable.

And if you need a bank loan or investor to help fund your restaurant , they’ll want to see a plan that includes financial projections (more on that later).

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• How to write a small restaurant business plan

The business plan is not only where you lay out your plan, vision, and goals for the restaurant – it pushes you to thoroughly research and understand your market , competitors , and customers to make informed decisions. It guides you through the intricacies of opening and running a small restaurant and helps you keep your finances in order.

Here are some tips for writing a small restaurant business plan that sets you up for success.

• Start with a company overview

A good place to start is to think about the big picture. What do you want your restaurant to be? Are you envisioning upscale dining in a candlelit, intimate setting? Or maybe you’re going for comfort food in a family-friendly atmosphere?

Capture the essence of your restaurant with a brief, attention-grabbing overview. Think of the start of your overview section as an elevator pitch. You’re introducing your concept and vision to highlight what will make your business unique .

Just keep it succinct. 

You’ll need to include other important information about your business here, such as the legal structure of your business and the qualifications of you and your management team.

If you’re writing a business for an existing restaurant, you should also cover its history – when the restaurant was founded, who was involved, and milestones it has reached.

• Understand your target market

Conducting a thorough market analysis is key to the success of your small restaurant. In an industry as competitive as the restaurant business, you’ll need to have your finger on the pulse of your dining market if you hope to create a unique offering.

Defining your target market is essential when starting your restaurant, helping answer questions like:

• Is there demand in the local market for your food?
• Who are your primary competitors? 
• Is there building space for lease near where your target customers live or work?
• What types of partnerships with food distributors (wholesalers, farmers, butchers, etc.) will be needed to ensure a steady flow of fresh ingredients?

The first step is to identify who your diners will be. 

It’s unrealistic to try to appeal to every single customer. So, ask yourself who you envision walking through your doors. Are they:

• Adults aged 40 and over, with lots of disposable income and exotic culinary tastes.
• Children, young adults, and families looking for quick, convenient food that doesn’t stretch their budgets.

Of course, these aren’t the only two customer demographics for a restaurant. But you should get the sense that these customer segments have very different preferences.

Read more: Target market example

Understanding your target market involves more than just demographics. Consider their:

• Spending habits
• Daily routines

If you plan to operate in a busy city center, your target market might include working professionals seeking quick lunch options or upscale dining options after work. But if you’re opening in a less visible area near residential neighborhoods, you may be more likely to target families.

• Size up your competition

With a target customer in mind, you need to understand who you’ll be competing with for their dining budget.

Analyzing your competitors is about understanding their strengths, weaknesses, and strategies. 

Start by identifying direct competitors (other small restaurants) and indirect competitors (like fast-food chains or food trucks). Observe how they attract customers, the ambiance they create, and the variety and pricing of their menus.

Get a feel for their operational strategies:

• How much staffing do they have?
• How fast (or slow) is their service?
• What kinds of supplier relationships do they seem to have?

And their marketing tactics :

• How do they engage with customers?
• What deals or promotions do they offer?
• What kind of reviews are they getting online?

Finally, think about their long-term position: 

• Have they expanded or downsized recently?
• Have they changed their operating hours?
• Have they changed their menu?

As you observe these competitors and their customers, ask yourself what they are doing right and where they are coming up short. 

This knowledge will help you identify gaps in the market and opportunities to offer a unique experience.

• Create a detailed operations plan

With so many moving pieces to manage as a restaurant owner, writing an operations plan is just as important as creating a market analysis.

The operations section of your business plan details how your restaurant will function daily. 

It should briefly touch on every aspect of running the business–from staffing needs to how often you will need to buy new ingredients, kitchen equipment, or dining utensils.

Your operations plan will reflect the unique needs of your business, but a typical restaurant operations plan might include:

• Staffing and training: Lay out a staffing plan, with the roles and responsibilities of each team member. Include strategies for hiring, training, and employee retention.
• Equipment and technology: Outline your dining, kitchen, and technology needs, from tables and chairs to ovens and point-of-sale systems.
• Supply chain management: Explain your ingredient sourcing and inventory management strategies and your plan to build relationships with suppliers.
• Customer service policies: Describe how you manage customer service needs and feedback to ensure a positive dining experience.
• Health and safety protocols: Detail procedures for maintaining kitchen hygiene practices and food handling standards to ensure food safety and compliance with health regulations.

Without an operations plan, you’ll lack a documented strategy for managing your kitchen workflow, maintaining customer satisfaction, or even basic tasks like inventory or staffing.

And if you’re writing a business plan to get a bank loan or investment , they’ll want to see that you have a plan for successfully managing the restaurant. 

• Actively market your restaurant

Your small restaurant may serve the most mouthwatering dishes in town, but no one will discover it without effective promotional strategies. 

You need to develop a comprehensive marketing plan to showcase your culinary delights and entice customers through your doors.

Consider both traditional and digital marketing channels to reach your target audience. Traditional methods may include:

• Hosting special events
• Participating in local food festivals
• Partnering with complementary businesses in your community

Digital strategies may include:

• Creating an engaging website
• Building a strong presence on social media platforms
• Utilizing online review platforms to build credibility and foster positive word-of-mouth.

When developing your promotional strategies, consider the following tips:

Be smart about your online presence

Build a visually appealing and user-friendly website that showcases your restaurant’s ambiance, menu, and story. 

Leverage social media platforms to engage with your audience, share enticing food photos, and run targeted advertising campaigns.

Consider promotions

Encourage repeat business by implementing a loyalty program that rewards customers for their patronage. Offer incentives such as discounts to certain customer segments, like seniors, veterans, or students.

Engage with the local community

Participate in community events, sponsor local sports teams or charity initiatives, and establish partnerships with neighboring businesses. 

Becoming an active community member will build brand awareness and loyalty.

Don’t ignore your pricing and financial strategy

According to data from the National Restaurant Association , about 60% of restaurants fail in their first year, and 80% close within five years.

You need to understand your startup and ongoing operating expenses to run a successful small restaurant.

Start by estimating your startup costs , including:

• Site acquisition (down payment if owning the space, initial payment if leasing)
• Building improvements
• Equipment purchases
• Licenses and permits
• Initial inventory
• Menu creation

Then, account for ongoing operating expenses, such as:

• Employee wages
• Mortgage or rent payments
• Ingredient costs

Pricing your menu items strategically is essential to ensuring profitability. Analyze ingredient costs, consider portion sizes, and compare prices in your local market to determine competitive yet profitable pricing.

Conduct a break-even analysis to determine the number of customers you need to serve to cover costs and start generating profits. Regularly review your financials and adjust your pricing as needed to maintain a healthy bottom line.

Consider these financial aspects when developing your small restaurant business plan:

Budget Allocation

Determine how you will allocate your budget across different areas of your restaurant, such as kitchen equipment, interior design, marketing, and staff training.

Prioritize investments that will have a direct impact on customer experience and operational efficiency.

Revenue Streams

Identify multiple revenue streams for your restaurant. This may include revenue from food sales, catering services, private events, or partnerships with local businesses.

Diversifying your revenue sources can help stabilize your cash flow.

Cost Control

Develop strategies to control costs without compromising quality. Efficient inventory management, negotiation with suppliers, and staff training on waste reduction can contribute to cost savings.

Sales Forecasting

Create a sales forecast based on your market research, pricing strategy, and seating capacity. Consider seasonal fluctuations and special events that may impact your restaurant’s performance.

Other information to include in your small restaurant business plan

As a restaurant owner, a few components of your business plan are unique to your industry. 

None of these fit neatly into any one section of a business plan. We suggest addressing them in additional sections or within the appendix .

Restaurant location and layout

Include information about your restaurant’s location . 

Some of this information will be included in your market analysis, but once you’ve secured a location, you should go deeper and analyze factors like:

• Rent and utilities
• Foot traffic
• Parking availability
• Nearby businesses

Explaining the layout of your restaurant – especially your kitchen – is also important. Consider adding photos or diagrams of each room to your plan. 

Diagrams can be especially helpful. You can add in-depth details for seating arrangements in the dining room or how staff should move efficiently throughout the kitchen.

What do many people do before deciding whether to eat at a restaurant? 

They look at the menu.

You can gain or lose customers on the strength of your menu. It affects numerous business areas, from marketing to pricing and operations.

For instance, if you’re running a family-friendly restaurant but your prices are too high, people will see that on your menu and may decide to eat somewhere cheaper. 

On the other hand, if you’re running a fine dining restaurant , but your menu fails to describe your dishes in an appealing way, diners may go somewhere they perceive as having higher quality meals.

That makes the business plan a great place to create menu concepts. 

You can experiment with different offerings, price points, and menu designs until you’re confident about sharing them with customers. 

And since business plans are continuously updated as your business changes—you can see how your menu has changed over time and what’s been most successful.

Download your free small restaurant business plan template

If you’re ready to start a restaurant, you can download our free small restaurant business plan template from our library of over 550 sample business plans . 

Get started today, and discover why businesses that plan grow 30% faster than those that don’t .

More restaurant business plan examples:

• Food truck business plan
• Coffee shop business plan
• Bakery business plan
• Brewery business plan

See why 1.2 million entrepreneurs have written their business plans with LivePlan

Makenna Crocker is the Marketing Specialist at Richardson Sports. Her work focuses on market and social trends, crafting gripping and authentic content, and enhancing marketing strategy to foster stronger B2B and B2C relationships. With a master’s degree in Advertising and Brand Responsibility from the University of Oregon, she specializes in generating a strong and responsible brand presence through content that positively influences and inspires others.

Table of Contents

• Why you need a plan
• Don’t ignore your pricing and financial strategy
• Additional info to include
• Free business plan template

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How to write a business plan for your restaurant.

Starting a restaurant can be a great way to make a living while also providing a valuable service to the community.

It can also be a great way to express creativity, as a restaurant provides an opportunity to create unique dishes and experiences for customers.

Nevertheless, the first step is to develop a business plan.

A business plan is essential before starting a new project such as a restaurant. It should include a detailed description of the business, a marketing plan, and a financial plan. A business plan helps ensure that the project is well-planned and organized, and will help set the project up for success.

In short, a thorough business plan will help make sure your restaurant is profitable .

What should be covered when creating a business plan for a restaurant? How can it be presented clearly? What financial metrics should be included? How can I develop an efficient business plan in less time?

Exciting news! The forthcoming article holds all the answers to these questions!

Also, please note that starting your business plan from scratch is not mandatory.

Instead, you can download our professional business plan for a restaurant and tailor it to suit your requirements.

How to develop a business plan for a restaurant

Is a business plan recommended for your restaurant.

Yes, you should create a business plan for your restaurant.

Formulating a comprehensive business plan will allow to:

• get familiar with the restaurant market
• keep up with the industry's changing trends
• establish what makes a restaurant competitive
• understand what your consumers want to eat
• come up with a great value proposition for your dining establishment
• identify competitive advantages and disadvantages
• find distinctive competitive edges for your restaurant
• find a business model that ensures a sustainable profit margin
• formulate an effective strategy to drive business growth
• evaluate potential risks associated with operating a restaurant, such as foodborne illnesses, customer satisfaction, and staff turnover

Our team has drafted a business plan for a restaurant that is designed to make it easier for you to achieve all the elements listed.

How to organize a business plan for a restaurant?

A meticulously written business plan provides all the necessary information, numbers, and financial details. It must be presented in a structured format, to make easy to read and digest.

When we built our business plan for a restaurant , we made sure to set it up correctly.

We've divided it into 5 sections (Opportunity, Project, Market Research, Strategy and Finances).

1. Market Opportunity

The section number one is designated as "Market Opportunity."

This section presents a comprehensive report on the restaurant industry, including key data and metrics to guide your decision-making process in the food service sector.

We renew this section twice a year for up-to-date data.

2. Project Presentation

The "Project" section allows you to present your pottery studio project, including the available pottery techniques, studio layout, classes offered, and highlight the unique value proposition for pottery enthusiasts.

At the end of this section, provide a brief introduction about yourself and your culinary journey.

Explain your culinary style, your commitment to using quality ingredients, and how you plan to create a memorable dining experience for guests at your restaurant. Highlight your menu offerings, your skilled kitchen and waitstaff, and your dedication to providing exceptional customer service that ensures guests have a delightful and satisfying culinary experience at your restaurant.

In our business plan, you'll find that we've given you pre-existing content. Modify it to match your idea exactly.

3. Market Research

After that, comes the "Market Research" section.

The purpose of this section is to introduce the market segments for your restaurant.

It includes a competition study, outlining similar restaurants in the area. Your restaurant's competitive advantages are also highlighted. A customized SWOT analysis is included.

4. Strategy

Within the "Strategy" section, a 3-year development plan is outlined, specifying the necessary initiatives to make your restaurant highly profitable.

Moreover, you will find a marketing strategy, a risk management approach, and a Business Model Canvas specifically designed for a restaurant in this section.

5. Finances

Lastly, the "Finances" section is dedicated to illustrating the financial plan and data for your project.

How to make an Executive Summary for a restaurant?

The Executive Summary can be seen as a condensed overview of the business plan for your restaurant.

Keep it brief and focused, with a maximum of 2 pages. Include only the key elements.

It's the first thing an investor will read when you share your business plan with them. It should catch their interest and make them want to read the rest of the plan.

In the Executive Summary of your restaurant, provide answers to these questions: what type of cuisine does your restaurant offer? who is your target audience? are there other restaurants in the area? what makes your restaurant special? how much funding do you require?

How to do the market analysis for a restaurant?

Analyzing the market for your restaurant allows you to gain insights into factors such as customer preferences for dining experiences, competition within the food service industry, and emerging trends in culinary innovation.

By conducting a comprehensive market analysis, a restaurant can understand customer preferences, offer a diverse and delicious menu, optimize pricing strategies, and execute targeted marketing campaigns, ultimately leading to a loyal customer base, increased reservations, and a prominent position in the local dining scene.

Here's what we've included in the "Market Research" section of our business plan for a restaurant :

• recent data and statistics about the restaurant industry, including customer dining preferences, revenue trends, and popular cuisine choices
• a list of potential market segments for a restaurant
• the competitor study
• the potential competitive advantages for a restaurant

The key points of the business plan for a restaurant

What's the business model of a restaurant, business model of a restaurant.

A restaurant's business model centers around offering a menu of food and beverages for dine-in, takeout, or delivery services. Revenue is generated through food sales, potentially offering additional services such as catering or private events.

The business model focuses on creating a diverse and appealing menu, delivering excellent food quality and taste, providing exceptional customer service, effective marketing to target food lovers, and building strong customer relationships based on taste and dining experience.

Success depends on recipe innovation, maintaining consistent food quality, delivering efficient service, fostering positive customer reviews and recommendations, and creating a welcoming and comfortable restaurant ambiance that attracts a loyal customer base.

Business model vs Business plan

Don't get "business plan" and "business model" mixed up.

A business model outlines the way a company creates value, generates revenue, and operates.

In a business plan, you demonstrate your business model using a structure called the Business Model Canvas.

And, of course, there is a Business Model Canvas (already completed) in our business plan for a restaurant .

How do you identify the market segments of a restaurant?

Market segmentation for your recruitment agency business involves dividing your potential clients into different groups based on their hiring needs, industries, and preferences.

These categories may include factors such as IT recruitment, healthcare recruitment, executive search, or clients seeking specific recruitment services (e.g., temporary staffing, talent acquisition, niche specialization).

By segmenting your market, you can offer specialized recruitment services and solutions that cater to each segment's specific requirements. For example, you might focus on IT recruitment and provide sourcing and placement services for tech companies or startups, offer comprehensive healthcare recruitment services and assist hospitals, clinics, or healthcare organizations in finding qualified medical professionals, specialize in executive search and help businesses identify top-tier executive talent, or focus on specific recruitment services such as temporary staffing for companies in need of short-term staffing solutions or niche specialization to serve a specific industry or job market.

Market segmentation allows you to effectively target your marketing efforts, communicate your expertise in specific industries or recruitment services, and provide reliable and efficient recruitment solutions that meet the unique needs and preferences of each client segment.

In the business plan for a restaurant , you will find a comprehensive market segmentation that will help you identify your potential customers.

How to conduct a competitor analysis for a restaurant?

It's clear that you won't be the only restaurant in your city. There are other dining establishments offering diverse cuisines and culinary experiences to patrons.

Make sure to thoroughly analyze your competitors as part of your business plan by listing their attributes, strengths, and weaknesses.

Address their weaknesses (such as inconsistent food quality, slow service, or poor cleanliness).

Why is it important to address these concerns? Because these weaknesses can impact the dining experience at restaurants.

By focusing on these areas, you can provide a diverse and delicious menu, offer excellent customer service, and create an inviting and memorable ambiance, establishing your restaurant as a go-to choice for dining out and enjoying great food.

It's what we call competitive advantages—invest in them to make your business unique.

Here are some examples of competitive advantages for a restaurant: delectable and diverse menu offerings, exceptional culinary skills, inviting and stylish ambiance, efficient service, outstanding customer reviews and reputation, excellent hygiene and cleanliness, accommodating for special dietary needs or preferences.

How to draft a SWOT analysis for an eatery?

A SWOT analysis can help identify strengths, weaknesses, opportunities, and threats associated with starting a restaurant, allowing for informed decision-making.

As you can guess, there is indeed a completed and editable SWOT matrix in our business plan for a restaurant

The strengths for a restaurant

When we use the "S" in SWOT, we're talking about Strengths, which are the project's strong points.

For a restaurant, possible strengths could include friendly staff, great food, a good atmosphere, and competitive prices.

The weaknesses for a restaurant

The "W" represents Weaknesses, indicating the areas or aspects of the project that need enhancement.

For a restaurant, potential weaknesses could include a lack of online presence, insufficient staffing, limited menu options, and inadequate customer service.

The opportunities for a restaurant

When we use the "O" in SWOT, we're talking about Opportunities, which are the external possibilities or favorable situations for the project.

In the case of a restaurant, potential opportunities include expanding the catering business, introducing new menu items, developing a loyalty program, and offering delivery services.

The threats for a restaurant

T represents Threats, which are the external factors or circumstances that can pose risks or hindrances to the project's progress.

How to elaborate a marketing strategy for an eatery?

A marketing strategy is a key factor in acquiring customers and increasing revenue, so include it in your business plan.

Developing an effective marketing approach will help your restaurant connect with food enthusiasts seeking a unique and delectable dining experience.

Diners won't choose your restaurant without effective promotion; emphasizing the culinary experience, ambiance, and unique offerings is necessary.

Have you explored marketing approaches to attract customers to your restaurant? Consider creating mouthwatering food photography for social media, hosting themed events or special menus, and collaborating with food bloggers or influencers for reviews.

Don't panic if you lack knowledge about marketing and communication – there are resources to help you learn.

How to build a solid financial plan for an eatery?

A successful business plan requires comprehensive financial data in order to accurately forecast future performance.

In your business plan, you will have to make revenue projections for your restaurant.

We must ensure that this revenue forecast is reasonable and easily comprehensible.

Our financial plan for a restaurant is user-friendly, providing automated validations that allow you to rectify any assumptions swiftly. This guarantees the creation of credible projections with ease and assurance.

Naturally, you'll have to prepare an initial budget for your restaurant. Don't forget any expense (we have listed them all in our financial plan !).

The break-even analysis is a crucial tool in your financial plan, providing insight into whether your restaurant will be profitable or not.

• Choosing a selection results in a full page refresh.
• Opens in a new window.

Sample Restaurant Business Plans For a New Business Owner

Writing a business plan is an essential part of starting a restaurant. Not only does it provide a roadmap for the future but it also helps to create funding opportunities and attract potential investors. For new business owners, having access to sample restaurant business plans can be especially helpful in providing direction and insights into how to write a restaurant business plan on their own.

Download our Ultimate Restaurant Business Plan Template

Having a comprehensive business plan in place is vital for any successful restaurant venture. It will serve as the foundation for your operations, setting out the goals and objectives that will help guide your decisions and actions. A well-written business plan will help you understand your restaurant’s startup costs and can also give you clarity on realistic financial projections and help you secure financing from investors and/or get a loan to start a restaurant. Examples of restaurant business plans are great resources to draw upon when creating your own plan to ensure that all the key elements are included in your document.

Below is an example restaurant business plan to help you see what one should look like. It is not however nearly as comprehensive and successful in raising capital for your restaurant as Growthink’s Ultimate Restaurant Business Plan Template , but it can help you write a business plan for your restaurant.

Restaurant Business Plan Example #1 – Black Pearl Seafood Restaurant

Table of contents.

Executive Summary

Company Overview

Industry analysis, customer analysis, competitive analysis, marketing plan, operations plan, management team, financial plan.

The Black Pearl Seafood Restaurant is a high-end seafood restaurant located in the heart of the historic district in New Orleans, LA. The restaurant will serve fresh seafood dishes with a modern twist and provide an unforgettable culinary experience for its guests.

The Black Pearl Seafood Restaurant is seeking to raise $200,000 in startup capital from a group of private investors. The funds will be used to cover the costs of building out the restaurant’s specific location, purchasing equipment and supplies, and hiring staff.

The Black Pearl Seafood Restaurant has a projected annual revenue of $1,200,000 and is expected to be profitable within its first year of operation. The restaurant’s target market is affluent diners who are looking for an exquisite seafood dining experience.

The Black Pearl Seafood Restaurant offers a unique and innovative menu that features fresh seafood dishes with a modern twist. The restaurant’s menu includes items such as:

• Blackened salmon with shrimp and grits
• Fried catfish po’ boy with remoulade sauce
• Grilled Louisiana shrimp skewers
• Crawfish etouffee
• Shrimp gumbo

The Black Pearl Seafood Restaurant also offers a wide selection of wine and beer to complement its menu.

Company Description

The Black Pearl Seafood Restaurant is owned and operated by John Doe. Mr. Doe has over 10 years of experience in the food and beverage industry. He has worked as a chef at several renowned restaurants in New Orleans and has also owned and operated his own catering business.

The Black Pearl Seafood Restaurant will be located at 123 Main Street in New Orleans, LA. The restaurant will occupy a 3,000-square-foot space that was formerly occupied by a pizzeria. The location is in close proximity to several hotels and tourist attractions, which will generate significant foot traffic for the business. It is also located within walking distance of the Central Business District attracting local office workers and residents.

The Black Pearl Seafood Restaurant will have a seating capacity of 60 guests. The restaurant will also have a full-service bar that will serve beer, wine, and cocktails.

The seafood restaurant industry is one of the fastest-growing segments of the food service industry. Over the past five years, the industry has experienced strong growth due to an increase in the popularity of seafood as a healthy dietary choice.

The seafood restaurant industry is expected to continue to grow over the next five years as consumers’ preference for healthy and delicious food continues to rise. In addition, the industry will benefit from an increase in per capita disposable income, which will allow consumers to spend more on dining out.

Other Industry Analysis Points

• The seafood restaurant industry is regulated by the FDA
• Changes in government policies could impact the industry
• The seafood restaurant industry is sensitive to changes in the economy
• An economic downturn could lead to a decline in revenue and profit margins
• The seafood restaurant industry is influenced by consumer trends and preferences
• Health-conscious consumers are increasingly seeking out seafood as a healthy dietary choice

Technological:

• The seafood restaurant industry is impacted by advances in food technology
• New cooking techniques and equipment can help to improve the quality of dishes served
• The seafood restaurant industry is subject to food safety and sanitation regulations
• Changes in the law could impact the way that restaurants operate

Environmental:

• The seafood restaurant industry is impacted by changes in the environment
• The quality of seafood dishes can be impacted by pollution and other environmental factors

The Black Pearl Seafood Restaurant will target two primary customer market segments: tourists and local residents.

The tourist market segment consists of individuals who are visiting New Orleans for leisure or business purposes. This market segment is significant for the business as it represents a large portion of the city’s population. New Orleans is a major tourist destination, with over 16 million visitors per year.

The local resident market segment consists of individuals who live and work in New Orleans. This market segment is significant for the business as it represents a stable source of income. Local residents are more likely to visit the restaurant on a regular basis and recommend it to friends and family.

Competitor Analysis

The Black Pearl Seafood Restaurant will compete in the seafood restaurant industry. Through our competitive research, the restaurant’s closest direct competitors will be Red Fish Grill, Bourbon House, and GW Fins.

The Black Pearl Seafood Restaurant will compete in the seafood restaurant industry. The restaurant’s closest competitors will be Red Fish Grill, Bourbon House, and GW Fins.

Red Fish Grill is a seafood restaurant located in the French Quarter of New Orleans. The restaurant offers a casual dining experience with a menu that features fresh seafood dishes.

Bourbon House is a seafood restaurant located in the French Quarter of New Orleans. The restaurant offers a more upscale dining experience with a menu that features fresh seafood and steak dishes.

GW Fins is a seafood restaurant located in the Warehouse District of New Orleans. The restaurant offers an upscale dining experience with a menu that features fresh seafood dishes.

The Black Pearl Seafood Restaurant will differentiate itself from its competitors by offering a more innovative and modern menu with fresh seafood dishes that are prepared using unique cooking techniques. In addition, the restaurant will provide a superior level of customer service and create an unforgettable dining experience for its guests.

Our competitive advantages include:

• Unique menu with fresh seafood dishes that are prepared using unique cooking techniques
• Superior level of customer service

Products : The Black Pearl Seafood Restaurant will serve a variety of fresh seafood dishes that are prepared using unique cooking techniques.

Price : The price of menu items will be competitive with other seafood restaurants in the area.

Promotion : The Black Pearl Seafood Restaurant will use a combination of marketing strategies to promote the business and attract customers.

• Develop a website and create social media accounts to reach a wider audience
• Develop a promotional video to generate interest in the restaurant
• Participate in local food festivals and events to generate awareness
• Launch a targeted advertising campaign in local publications and on radio and television
• Develop relationships with local tour operators to promote the restaurant to visitors
• Offer discounts and special promotions to generate repeat business

Place : The Black Pearl Seafood Restaurant will be located in the French Quarter of New Orleans.

The Black Pearl Seafood Restaurant will be open for lunch and dinner seven days a week. The restaurant will be closed on Thanksgiving and Christmas Day.

The Black Pearl Seafood Restaurant will source seafood from local suppliers and growers to ensure the freshest ingredients are used in dishes.

The restaurant will use a point-of-sale system to manage inventory and track sales.

The restaurant will seat up to 100 guests at a time. Reservations will be accepted for parties of eight or more. Walk-in guests will be accommodated on a first-come, first-served basis.

The Black Pearl Seafood Restaurant will have a staff of 20 employees, including a head chef, sous chefs, kitchen staff, servers, and hostesses.

The Black Pearl Seafood Restaurant will be owned and operated by John and Jane Doe.

John Doe has over 10 years of experience in the restaurant industry. He has worked as a chef, manager, and consultant for a variety of restaurants.

Jane Doe has over 20 years of experience in the hospitality industry. She has worked as a hotel manager, event planner, and marketing consultant.

The Black Pearl Seafood Restaurant will have start-up costs of $500,000. The majority of the start-up costs will be for leasing and outfitting the restaurant space. Other start-up costs include purchasing kitchen equipment, hiring staff, and marketing the business.

The Black Pearl Seafood Restaurant is projected to generate $1.5 million in sales in the first year of operation. The restaurant is expected to have net profits of $250,000 in the first year.

Sample Menu

Appetizers:

• Jumbo shrimp cocktail
• Oysters Rockefeller

Soups and salads:

• Seafood bisque
• Caesar salad with grilled shrimp
• House salad with tuna steak
• Spinach salad with scallops
• Shrimp scampi
• Surf and turf (filet mignon and lobster tail)
• Grilled salmon with roasted vegetables
• Blackened redfish
• Bread pudding with rum sauce
• Bananas Foster
• Cheesecake with berry sauce
• Key lime pie
• Soda, coffee, tea, milk
• Beer, wine, cocktails

Financial Projections

Balance sheet.

[insert financial statement]

Income Statement

Cash flow statement, restaurant business plan example #2 – la cocina de el paso: home of authentic mexican cuisine.

La Cocina de El Paso is a restaurant that specializes in serving authentic Mexican cuisine. The owners, John and Jane Doe, have over 30 years of combined experience in the hospitality and restaurant industry. This wealth of experience will ensure the success and longevity of the business.

Located in the heart of El Paso, La Cocina de El Paso will offer a relaxed and welcoming atmosphere. Guests can expect to be served freshly made dishes, prepared with only the freshest ingredients. The restaurant will also serve a selection of beer, wine, and cocktails.

La Cocina de El Paso will cater to both locals and tourists alike. To promote the business, the owners plan to launch an aggressive marketing campaign that will include print ads, radio spots, and social media. In addition, the restaurant will partner with local businesses to offer discounts and promotional offers.

The owners have estimated start-up costs of $500,000. The majority of this amount will be used to lease and outfit the restaurant space. Income is projected to reach $1.75 million within the first year of operations, with net profits of $350,000.

La Cocina de El Paso is an upcoming restaurant that will offer authentic Mexican cuisine. The restaurant will be located in downtown El Paso, Texas, and will feature a relaxed atmosphere with seating for up to 150 guests.

The restaurant will utilize only the freshest ingredients in its dishes and offer a selection of beer, wine, and cocktails. The menu will feature appetizers, soups and salads, entrees, desserts, and drinks.

The restaurant industry is highly competitive. In particular, Mexican cuisine has gained popularity in recent years. To succeed, La Cocina de El Paso must differentiate itself from other restaurants in the area.

The restaurant will focus on offering fresh and authentic Mexican cuisine with a welcoming atmosphere. The owners plan to partner with local businesses and offer discounts and promotional offers. In addition, the owners plan to launch an aggressive marketing campaign that will include print ads, radio spots, and social media.

The target market for La Cocina de El Paso will be both locals and tourists. The restaurant is located in a tourist area and is close to several attractions. As such, it will be well-positioned to attract customers from out of town as well as local residents.

The restaurant will serve a variety of customers, including young adults and families. To appeal to this demographic, the restaurant will offer an inviting atmosphere with comfortable seating and a selection of entertainment options. Additionally, the menu will feature authentic Mexican dishes that are sure to please all tastes.

Ideal Customer Demographics:

• Young adults: ages 18-34
• Local residents

Psychographics:

• Adventurous eaters
• Value conscious
• Seeking authentic experiences

There are several other restaurants in El Paso that specialize in Mexican cuisine. Main competitors include El Paso’s Best, El Taco Loco, and Casa Azul.

El Paso’s Best is the area’s premier Mexican restaurant. The food is of high quality and the atmosphere is casual yet upscale. Prices are slightly higher than La Cocina de El Paso, but the quality of the food makes it worth the price.

El Taco Loco is a fast-food Mexican restaurant. The food is inexpensive, but the quality is not as high as La Cocina de El Paso.

Casa Azul is a family-style Mexican restaurant with more of a casual atmosphere. Prices are slightly lower than La Cocina de El Paso and the menu features traditional Mexican dishes.

To differentiate itself, La Cocina de El Paso will focus on fresh ingredients and authentic Mexican dishes. The restaurant will also offer a selection of beer, wine, and cocktails, as well as discounts and promotional offers. Finally, the owners plan to launch an aggressive marketing campaign that will help spread the word about La Cocina de El Paso.

To attract customers, La Cocina de El Paso will focus on marketing its fresh and authentic Mexican cuisine.

Below is a sample menu for La Cocina de El Paso, featuring traditional Mexican dishes and a selection of beer, wine, and cocktails.

• Quesadillas
• Guacamole and Chips
• Stuffed Jalapenos
• Queso fundido, taquitos

Soups & Salads:

• Chicken Tortilla Soup
• Caldo de Res (Beef Soup)
• Taco Salad with Ground Beef or Grilled Chicken
• Ensalada de la Casa (House Salad)
• Ensalada Fresca (Fresh Salad)
• Tacos al Carbon (Grilled Steak Tacos)
• Fajitas (Steak, Chicken, or Vegetarian)
• Chiles Rellenos (Stuffed Peppers)
• Carne Asada con Papas
• Camarones a la Diabla
• Enchiladas Verdes
• Churros con Chocolate
• Tres Leches Cake
• Flan Napolitano
• Beer & Wine

Promotions:

The restaurant will offer promotional discounts and specials. For example, customers who purchase two entrees may receive a complimentary appetizer or dessert. The owners plan to partner with local businesses to offer additional discounts and promotional offers.

La Cocina de El Paso will offer competitive pricing. Prices will be slightly lower than El Paso’s Best, but higher than El Taco Loco and Casa Azul.

The restaurant will be located in downtown El Paso, close to several attractions and tourist sites. The owners hope that the convenient location will help bring in both tourists and local residents.

Marketing Mix

To reach its target customers, La Cocina de El Paso will use a combination of traditional marketing strategies such as print ads, radio spots, and TV commercials, as well as digital marketing tactics such as content marketing, social media campaigns, email newsletters, and online advertising.

• Print Advertising : The owners plan to run print ads in local newspapers and magazines that target young adults and families.
• Radio & TV Spots : The restaurant will also air radio spots and TV commercials that feature its menu items and promotional offers.
• Content Marketing : La Cocina de El Paso will create content that highlights the freshness of its ingredients and the authenticity of its Mexican dishes. The content will be shared on social media, in email newsletters, and on the restaurant’s website.
• Social Media Campaigns : The restaurant will run campaigns on Facebook and Instagram that feature customer reviews, contests, and giveaways.
• Online Advertising : The owners plan to use Google Ads and other online platforms to reach potential customers.

The owners of La Cocina de El Paso are confident that their marketing strategy will help the restaurant stand out from its competitors and attract customers. With its fresh and authentic Mexican cuisine, competitive prices, convenient location, and aggressive marketing campaigns, La Cocina de El Paso is sure to be a success.

Collaborative Promotion: The owners of La Cocina de El Paso plan to partner with local businesses in order to create mutually beneficial promotional offers. For example, the restaurant may offer discounts to customers who use services from one of its partners. The owners believe that this type of collaborative promotion will help draw in more customers and generate additional revenue for the business.

Events: La Cocina de El Paso plans to host events such as cooking classes and live music performances in order to build relationships with customers and increase brand awareness. The restaurant will also use these events to showcase the freshness of its ingredients, its Mexican cuisine, and the quality of its drinks (margaritas, beer & wine, cocktails).

These strategies are designed to help La Cocina de El Paso build a strong customer base and become a popular destination in downtown El Paso. The owners are confident that these tactics will help the restaurant stand out and create a positive impact on the local community.

La Cocina de El Paso will have a skilled team of servers, cooks, and bartenders who are knowledgeable about the restaurant’s Mexican cuisine. The owners plan to focus on delivering high-quality customer service in order to ensure customers have a great experience. The owners also plan to invest in modern kitchen equipment that can help streamline the cooking process.

The restaurant will be open from 11 am to 10 pm on weekdays and from 11 am to 11 pm on weekends. The owners plan to hire additional staff during peak hours in order to handle the influx of customers. The owners also plan to use advanced reservation systems and delivery services to accommodate customers who would prefer not to wait in line.

The owners of La Cocina de El Paso have extensive experience in the restaurant industry. They plan to hire a team of experienced managers who can handle day-to-day operations and ensure that the restaurant runs smoothly. The management team will also be responsible for developing marketing strategies, overseeing staff training programs, and creating promotional offers.

The job description for the management team includes:

• Overseeing day-to-day operations
• Developing marketing strategies and managing promotional campaigns
• Creating training programs for staff members
• Handling customer inquiries and complaints
• Ensuring that food safety standards are met
• Analyzing data to identify areas for improvement.

The total start-up cost of La Cocina de El Paso is estimated at $500,000.

This includes:

• $100,000 for lease deposits and renovations costs;
• $200,000 for furniture and fixtures;
• $50,000 for marketing and advertising;
• $50,000 for kitchen equipment;
• $100,000 for the salary of the management team.

The owners plan to finance the start-up costs through a combination of their personal savings and bank loans. They also plan to generate additional revenue by offering catering services and hosting special events at the restaurant.

The financial forecast for La Cocina de El Paso is optimistic. The owners expect to break even in the first year of operations and reach profitability within five years.

Free Restaurant Business Plan Example PDF

Download our restaurant business plan pdf here. This is a free restaurant business plan example to help you get started on your own restaurant plan.

How to Finish Your Restaurant Business Plan in 1 Day!

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With Growthink’s Ultimate Business Plan Template you can finish your plan in just 8 hours or less!

Restaurant Business Plan Template

Written by Dave Lavinsky

Restaurant Business Plan

You’ve come to the right place to create your restaurant business plan.

We have helped over 100,000 entrepreneurs and business owners with how to write a restaurant business plan to help them start or grow their restaurants.

Below is a restaurant business plan template to help you create each section of your business plan.

Restaurant Business Plan Example

Executive summary, business overview.

Bluehorn Restaurant & Steakhouse is a new restaurant and steakhouse located in Oklahoma City, Oklahoma. The menu of Bluehorn Restaurant & Steakhouse will include bistro-type dishes that are authentically created and crafted by acclaimed Chef Peter Logan. It will be located in the trendy part of town, known as the Plaza District. The restaurant will be surrounded by classy art galleries, live theater, high-end restaurants and bars, and expensive shopping.

Owned by emerging restaurant operators Chef Peter Logan and Anastasia Gillette, Bluehorn Restaurant & Steakhouse’s mission is to become Oklahoma City’s best, new restaurant for patrons to celebrate their next big event, have a nice date night, or gather with friends or family for a fun evening while dining over finely crafted entrees, desserts, and cocktails.

Products Served

The following are the menu items to be offered by Bluehorn Restaurant & Steakhouse:

• Soups & Salads
• Gourmet sides
• Wine, Beer & Spirits

Customer Focus

Bluehorn Restaurant & Steakhouse will target adult men and women between the ages of 21 – 65 with disposable income in Oklahoma City, Oklahoma. Within this demographic are millennials, young professionals, newlyweds, young families, more established families, and retirees. Because of the pricing structure of the menu, the patrons will likely be upper middle class to the wealthy population of Oklahoma City.

Management Team

Bluehorn Restaurant & Steakhouse is owned and operated by fellow Oklahoma City natives and culinary enthusiasts, Chef Peter Logan and Anastasia Gillette. Both come with a unique skill set and complement each other perfectly. They formerly worked together at another OKC fine dining establishment and made a great team for serving guests delectable food and wine while ensuring the highest level of customer service.

Chef Peter will manage the kitchen operations of Bluehorn Restaurant & Steakhouse, while Anastasia will oversee front of the house operations, maintain and ensure customer service, and manage all reservations.

Financial Highlights

Bluehorn Restaurant & Steakhouse is seeking $300,000 in debt financing to open its start-up restaurant. The funding will be dedicated for the build-out and design of the restaurant, kitchen, bar and lounge, as well as cooking supplies and equipment, working capital, three months worth of payroll expenses and opening inventory. The breakout of the funding is below:

• Restaurant Build-Out and Design – $100,000
• Kitchen supplies and equipment – $100,000
• Opening inventory – $25,000
• Working capital (to include 3 months of overhead expenses) – $25,000
• Marketing (advertising agency) – $25,000
• Accounting firm (3 months worth and establishment/permitting of business) – $25,000

Company Overview

Bluehorn Restaurant & Steakhouse is a new restaurant and steakhouse located in Oklahoma City, Oklahoma. Bluehorn Restaurant & Steakhouse will serve a wide variety of dishes and beverages and will cater to the upper middle class to wealthier population of Oklahoma City. The menu of Bluehorn Restaurant & Steakhouse will include bistro-type dishes that are authentically created and crafted by acclaimed Chef Peter Logan. It will be located in the trendy part of town, known as the Plaza District. The Plaza District is one of Oklahoma’s trendy neighborhoods and is considered the “it” area for newlyweds, millennials, professionals, and young singles. The restaurant will be surrounded by classy art galleries, live theater, high-end restaurants and bars, and expensive shopping.

Owned by emerging restaurant operators Chef Peter Logan and Anastasia Gillette, the restaurant’s mission statement is to become the best new steak restaurant in OKC. The following are the types of menu items Bluehorn Restaurant & Steakhouse will serve- shareables, steaks, soups, gourmet sides and salads.

Bluehorn Restaurant & Steakhouse History

Bluehorn Restaurant & Steakhouse is owned by two Oklahoma City natives, Chef Peter Logan and Anastasia Gillette. They have both worked around the country in fine dining establishments and have a combined twenty years in the restaurant industry. Upon working alongside each other at another fine dining establishment in Oklahoma City, the two of them became good friends and decided to venture into owning their own restaurant.

Chef Peter is the kitchen guru and critically acclaimed chef, while Anastasia manages the front of the house and is a certified Sommelier. Together, with both of their expertise and knowledge, Bluehorn Restaurant & Steakhouse is destined to become Oklahoma City’s next big restaurant.

Industry Analysis

The Restaurant industry is expected to grow to over $220 billion in the next five years.

Consumer spending is projected to grow. The Consumer Confidence Index, a leading indicator of spending patterns, is expected to also grow strongly, which will boost restaurant industry growth over the next five years. The growth in consumer confidence also suggests that more consumers may opt to segment their disposable income to eating outside the home.

Additionally, an increase in the number of households earning more than $100,000 annually further contributes to the industry growth, supporting industry operators that offer more niche, higher-end products.  This group is expected to continue to grow in size over the next five years.

The urban population represents a large market for the industry. Specifically, time-strapped individuals living in urban areas will likely frequent industry establishments to save time on cooking. The urban population is expected to increase, representing a potential opportunity for the industry.

Customer Analysis

Demographic profile of target market, customer segmentation.

Bluehorn Restaurant & Steakhouse will primarily target the following customer profile:

• Upper middle class to wealthier population
• Millennials
• Young professionals
• Households with an average income of at least $75k
• Foodies and culture enthusiasts

Competitive Analysis

Direct and indirect competitors.

Bluehorn Restaurant & Steakhouse will be competing with other restaurants in Oklahoma City. A profile of each competitor is below. The Press Located in the trendy area known as the Plaza District, The Press has reimagined our favorite foods of the surrounding regions through the lens of home.

The menu consists of appetizers, soups, burgers and sandwiches, bowls, main dishes, sides, desserts, and a large selection of alcoholic beverages. The Press serves craft beer, domestic beer, wine spritzers, house cocktails, wine, and mimosas. They also offer brunch. The menu of The Press is affordable with the most expensive dish being $16. The wine menu is also not pretentious as the wine is sold either by the glass or bottle, with the most expensive bottle being $52 for the Gruet Sparkling Brut Rose. Oak & Ore Oak & Ore is a craft beer and restaurant in OKC’s Plaza District. They have a 36-tap beer selection and offer vegetarian, vegan, and gluten free dining options. Oak & Ore offers a rotating, 36-tap selection of their favorite brews from Oklahoma and around the world. Each beer is thoughtfully paired with a craft beer-inspired dining experience.

The food menu of Oak & Ore offers starters, salads, wings, fried chicken, sandwiches, tacos, banh mi, and sides. They also have a selection of kids dishes so the whole family can enjoy comfort food while sampling one of their delectable beers.

The Mule OKC The Mule is a casual, hip restaurant offering a large beer and cocktail menu plus sandwiches and more. Located in the constantly growing and buzzing hub that is the Plaza District, The Mule takes the timeless favorite and contorts it into a whole menu of wild offerings.

There is also a fantastic assortment of soups offered and The Mule shakes up a seasonal list of cocktails designed by their bar staff. During the winter months, patrons can stave off the cold with their versions of hot toddies and buttered rum. For the beer drinkers, they always have a reliable line-up of fresh cold brews on draft, as well as a wide selection of can.

Competitive Advantage

Bluehorn Restaurant & Steakhouse offers several advantages over its competition. Those advantages are:

• Gourmet dishes elegantly prepared to the finest standard.
• Selection of steaks sourced from local Oklahoma farms.
• An exclusive and unique wine menu that includes a wine selection of all price points.
• Highly sought after location: Bluehorn Restaurant & Steakhouse will be located in the trendy and attractive neighborhood known as The Plaza District.
• Trendy, welcoming, and energetic ambiance that will be perfect for a night out or a celebration.

Marketing Plan

Promotions strategy.

The marketing strategy for Bluehorn Restaurant & Steakhouse is as follows: Location Bluehorn Restaurant & Steakhouse’s location is a promotions strategy in itself. The Plaza District is a destination spot for locals, tourists, and anyone looking for the trendiest food fare in Oklahoma City. The Plaza District is home to OKC’s most popular bars and restaurants, art galleries, theaters, and boutique shopping. The millennials, young professionals, and foodies will frequent Bluehorn Restaurant & Steakhouse for the location itself.

Social Media Bluehorn Restaurant & Steakhouse will use social media to cater to the millennials and Oklahoma City residents. Chef Peter and Anastasia plan to hire an advertising agency to take professional photographs of the menu items and location to create appealing posts to reach a greater audience. The posts will include pictures of the menu items, as well as upcoming featured options. SEO Website Marketing Bluehorn Restaurant & Steakhouse plans to invest funds into maintaining a strong SEO presence on search engines like Google and Bing. When a person types in “local fine dining restaurant” or “Oklahoma City restaurant”, Bluehorn Restaurant & Steakhouse will appear in the top three choices. The website will include the full menu, location, hours, and lots of pictures of the food, drinks, and steaks. Third Party Delivery Sites Bluehorn Restaurant & Steakhouse will maintain a presence on sites like GrubHub, Uber Eats, Doordash, and Postmates so that people looking for local food to be delivered will see Bluehorn Restaurant & Steakhouse listed near the top.

Operations Plan

Operation functions:.

The company will hire the following:

• 4 sous chefs
• 2 bartenders
• 2 hostesses
• The company will hire an advertising agency and an accounting firm

Milestones:

Bluehorn Restaurant & Steakhouse aims to open in the next 6 months. The following are the milestones needed in order to obtain this goal.

7/1/202X – Execute lease for prime location in the Plaza District.

7/2/202X – Begin construction of restaurant build-out.

7/10/202X – Finalize menu.

7/17/202X – Hire advertising company to begin developing marketing efforts.

8/15/202X – Start of marketing campaign

8/22/202X – Final walk-thru of completed restaurant build-out.

8/25/202X – Hire team of sous chefs, servers, and bussers.

9/1/202X – Decoration and set up of restaurant.

9/15/202X – Grand Opening of Bluehorn Restaurant & Steakhouse

Bluehorn Restaurant & Steakhouse will be owned and operated by Chef Peter Logan and Anastasia Gillette. Each will have a 50% ownership stake in the restaurant.

Chef Peter Logan, Co-Owner

Chef Peter Logan is an Oklahoma City native and has been in the restaurant industry for over ten years. He was trained in a prestigious Le Cordon Bleu Culinary Academy in San Francisco and has worked in some of the nation’s most prestigious fine dining restaurants. His tenure has took him from the west coast to the east coast, and now he’s back doing what he loves in his hometown of Oklahoma City.

Chef Peter will manage the kitchen operations of Bluehorn Restaurant & Steakhouse. He will train and oversee the sous chefs, manage inventory, place food inventory orders, deal with the local food vendors, and ensure the highest customer satisfaction with the food.

Anastasia Gillette, Co-Owner

Anastasia Gillette was born and raised in Oklahoma City and has garnered over ten years in the restaurant industry as well. While in college, Anastasia worked as a hostess at one of the area’s most prestigious restaurant establishments. While there, she was eventually promoted to Front of the House Manager where she oversaw the hostesses, servers, bussers, bartenders, and reservations. Her passion always led to the beverage portion of the restaurant so she obtained her Sommelier certificate in 2019. With her wine education, Anastasia is able to cultivate an interesting and elegant wine selection for the restaurant.

Anastasia will oversee front of the house operations, maintain and ensure customer service, and manage all reservations. She will also be in charge of the bar and wine ordering, training of front of the house staff, and will manage the restaurant’s social media accounts once they are set up.

Financial Plan

Key revenue & costs.

The revenue drivers for Bluehorn Restaurant & Steakhouse will come from the food and drink menu items being offered daily.

The cost drivers will be the ingredients and products needed to make the menu items as well as the cooking materials. A significant cost driver is the fine dining equipment, serving dishes, and beer and wine glasses. Other cost drivers will be the overhead expenses of payroll for the employees, accounting firm, and cost of the advertising agency.

Funding Requirements and Use of Funds

Bluehorn Restaurant & Steakhouse is seeking $300,000 in debt financing to open its start-up restaurant. The breakout of the funding is below:

Financial Projections

Income Statement

  Balance Sheet

  Cash Flow Statement

Restaurant Business Plan FAQs

What is a restaurant business plan.

A restaurant business plan is a plan to start and/or grow your restaurant business. Among other things, it outlines your business concept, identifies your target customers, presents your marketing plan and details your financial projections.

You can  easily complete your restaurant business plan using our Restaurant Business Plan Template here .

What Are the Main Types of Restaurants?

There are many types of restaurant businesses. Restaurants can range in type from fast food, fast casual, moderate casual, fine dining, and bar and restaurant types. Restaurants also come in a variety of different ethnic or themed categories, such as Mexican restaurants, Asian restaurants, American, etc.  Some restaurants also go mobile and have food trucks.

How Do You Get Funding for Your Restaurant Business Plan?

Restaurant businesses are most likely to receive funding from banks. Typically you will find a local bank and present your business plan to them. Another option for a restaurant business is to obtain a small business loan. SBA loans are a popular option as they offer longer loan terms with lower interest rates.

What are the Steps To Start a Restaurant Business?

1. Develop A Restaurant Business Plan - The first step in starting a business is to create a detailed restaurant business plan that outlines all aspects of the venture. This should include potential market size and target customers, the services or products you will offer, pricing strategies and a detailed financial forecast.  

2. Choose Your Legal Structure - It's important to select an appropriate legal entity for your restaurant business. This could be a limited liability company (LLC), corporation, partnership, or sole proprietorship. Each type has its own benefits and drawbacks so it’s important to do research and choose wisely so that your restaurant business is in compliance with local laws.

3. Register Your Restaurant Business - Once you have chosen a legal structure, the next step is to register your restaurant business with the government or state where you’re operating from. This includes obtaining licenses and permits as required by federal, state, and local laws. 

4. Identify Financing Options - It’s likely that you’ll need some capital to start your restaurant business, so take some time to identify what financing options are available such as bank loans, investor funding, grants, or crowdfunding platforms. 

5. Choose a Location - Whether you plan on operating out of a physical location or not, you should always have an idea of where you’ll be based should it become necessary in the future as well as what kind of space would be suitable for your operations. 

6. Hire Employees - There are several ways to find qualified employees including job boards like LinkedIn or Indeed as well as hiring agencies if needed – depending on what type of employees you need it might also be more effective to reach out directly through networking events. 

7. Acquire Necessary Restaurant Equipment & Supplies - In order to start your restaurant business, you'll need to purchase all of the necessary equipment and supplies to run a successful operation. 

8. Market & Promote Your Business - Once you have all the necessary pieces in place, it’s time to start promoting and marketing your restaurant business. This includes creating a website, utilizing social media platforms like Facebook or Twitter, and having an effective Search Engine Optimization (SEO) strategy. You should also consider traditional marketing techniques such as radio or print advertising. 

Learn more about how to start a successful restaurant business:

• How to Start a Restaurant Business

Where Can I Get a Restaurant Business Plan PDF?

You can download our free restaurant business plan template PDF here . This is a sample restaurant business plan template you can use in PDF format.

modèle business plan restaurant gratuit

Vous êtes un professionnel de l'industrie de la restauration et vous souhaitez créer un modèle de business plan pour votre restaurant.Dans cet article, nous vous fournirons un modèle de business plan gratuit spécialement conçu pour les restaurants.

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Business plan, formations, recrutement... Découvrez le guide pour ouvrir votre restaurant.

Vous êtes un professionnel de l'industrie de la restauration et vous souhaitez créer un modèle de business plan pour votre restaurant. Dans cet article, nous vous fournirons un modèle de business plan gratuit spécialement conçu pour les restaurants. Ce modèle vous aidera à structurer votre plan d'affaires et à présenter vos idées de manière claire et professionnelle.

Modèle de Business Plan pour Restaurant

Un business plan est un document essentiel pour tout entrepreneur qui souhaite démarrer un restaurant. Il vous permet de définir vos objectifs, votre stratégie commerciale, votre plan de marketing, votre analyse de marché et bien plus encore. Voici un modèle de business plan pour restaurant que vous pouvez utiliser comme point de départ :

1. Résumé exécutif

Le résumé exécutif est la première section de votre business plan. Il doit captiver l'attention du lecteur et donner un aperçu global de votre entreprise. Il devrait inclure :

• Une brève description de votre restaurant et de son concept unique
• Votre vision et vos objectifs à long terme
• Une analyse sommaire du marché de la restauration dans votre région
• Une présentation de votre équipe de direction et de leurs compétences clés

2. Description de l'entreprise

Dans cette section, vous devez fournir des informations détaillées sur votre entreprise. Cela comprend :

• La structure juridique de votre restaurant (société, entreprise individuelle, etc.)
• L'adresse et les coordonnées de votre établissement
• Une présentation de votre concept de restauration et de votre menu
• Une analyse de vos concurrents directs et indirects

3. Produits et services

Ici, vous devez décrire en détail les produits et services que vous proposez dans votre restaurant. Cela peut inclure :

• Une liste complète de vos plats et boissons
• Des informations sur la provenance de vos ingrédients et sur leur qualité
• Des détails sur les éventuels services supplémentaires que vous proposez, tels que la livraison à domicile ou les événements spéciaux

4. Analyse de marché

Cette section vous permettra de démontrer que vous avez effectué une analyse approfondie de votre marché cible. Vous devriez inclure :

• Une étude de la demande potentielle pour votre cuisine et votre concept
• Une analyse de vos principaux concurrents et de leur positionnement sur le marché
• Une évaluation de la localisation de votre restaurant et de son accessibilité
• Des informations sur les tendances du marché et les opportunités émergentes

5. Stratégie commerciale

Dans cette section, vous devez détailler votre stratégie commerciale et votre plan d'action pour atteindre vos objectifs. Cela peut inclure :

• Votre positionnement sur le marché et votre proposition de valeur unique
• Votre plan de marketing, y compris vos activités de promotion et de publicité
• Votre stratégie de tarification et vos politiques de vente
• Vos partenariats potentiels avec d'autres entreprises locales

Ce modèle de business plan pour restaurant vous offre une structure solide pour créer votre propre plan d'affaires. N'oubliez pas d'adapter ce modèle à votre entreprise et à votre concept de restauration spécifique. Un business plan bien conçu vous aidera à attirer des investisseurs potentiels et à guider votre entreprise vers le succès. Bonne chance !

Récupérez le contrôle sur votre cuisine

Comment réussir l’ouverture et le business plan de son restaurant  ?

Nos experts ont réalisé un un pack complet pour un restaurant , modifiable.

En France, le marché de la restauration représente, chaque année, un chiffre d’affaires qui dépasse les 35 milliards d’euros.

Ouvrir un restaurant peut représenter une idée profitable . En effet, si vous parvenez à servir des plats de qualité, obtenir un emplacement unique et à servir, chaque jour, un grand nombre de clients, alors votre restaurant peut générer un chiffre d’affaires intéressant.

Chaque projet de création d’entreprise doit cependant commencer par un business plan. C’est dans ce document que vous allez définir la stratégie de croissance de votre restaurant.

Beaucoup de restaurateurs font face à la faillite de leur restaurant au bout d’un an. Bien souvent, cela vient du fait que les restaurateurs n’ont pas pris le temps de réfléchir à une stratégie pérenne pour faire croître leur revenu et devenir profitable.

De plus, un business plan est nécessaire pour une demande de financement. C’est un document qu’un banquier ou un investisseur va vous demander afin d’évaluer la viabilité de votre projet.

Si vous avez besoin de louer ou d’acquérir un local pour votre restaurant , par exemple, vous aurez besoin d’un business plan. Vous devez en effet expliquer comment vous allez utiliser local et le rentabiliser sur le long terme.

Que doit contenir le business plan d’un restaurant ? Comment réussir le business plan d’un restaurant ? Quel chiffre d’affaires votre restaurant peut-il générer ? Comment faire le budget prévisionnel d’un restaurant ? Comment prouver à un partenaire financier que son restaurant peut devenir rentable ? Que doit contenir la partie financière d’un business plan d’un restaurant ?

Notre équipe a eu la chance de travailler sur des dizaines et des dizaines de business plans pour des restaurants.

Après avoir étudié de nombreux business models et des restaurants qui s’adressent à des cibles différentes, nous avons synthétisé, dans cet article, les conseils essentiels, mais aussi les erreurs à éviter, pour réussir le business plan de son restaurant.

Enfin, sachez que notre équipe d’experts mène une veille constante du marché de la restauration. La synthèse de ses heures de travail se trouve dans les documents du pack complet pour un restaurant .

La présentation du business plan d’un restaurant

Pourquoi rédiger un business plan avant d’ouvrir un restaurant .

Oui, un business plan rédigé, avant l’ ouverture de votre restaurant , vous sera profitable pour : – démontrer qui sont vos segments de marché – analyser les restaurants concurrents et leurs faiblesses – dévoiler un plan de développement pour votre restaurant – planifier une stratégie marketing pour développer le chiffre d’affaires de votre restaurant – identifier et mitiger les risques liés à la gestion d’un restaurant – prouver la solidité et rentabilité de votre projet de restauration à un partenaire financier – vous tenir averti des nouvelles tendances du secteur – étudier et répertorier les facteurs de succès d’un restaurant – identifier le marché global de la restauration – répertorier des avantages concurrentiels pour votre restaurant – vous renseigner sur les besoins et les attentes de votre marché cible – construire, pour votre restaurant, une proposition de valeur convaincante

Notre modèle de business plan pour un restaurant permet de remplir tous ces critères.

Quel plan pour le business plan d'un restaurant ?

Un business plan présente plein d'éléments, de tableaux et d'études.

Cependant, il est impératif de bien tous les structurer afin d'obtenir un business plan rigoureux.

C'est ce que nous avons fait dans notre business plan pour un restaurant , qui se divise en 5 parties qui sont décrites ci-dessous.

La partie introductive se nomme “Opportunité de Marché” . Dans cette partie, nos experts vont lister des chiffres en rapport avec le marché de la restauration. Afin d'obtenir des données récentes, elles sont actualisées plusieurs fois par an.

Cette partie du business plan permet également de synthétiser les tendances qui ont émergé sur le secteur de la restauration (par exemple le click-and-collect, les dark kitchens, les recettes vegan, l'utilisation de produits locaux, ou encore la transparence sur les ingrédients utilisés). En conclusion, on évoque les variables qui permettent à un restaurant de générer des profits.

La deuxième partie fait référence à la “Présentation de l'Entreprise” . Elle donne l'occasion de présenter les contours de votre restaurant (Quelles sont les spécialités de l'établissement ? Quels sont les horaires d'ouverture du restaurant ? Dans quelle rue se trouve-t-il ? etc.).

Cette partie évoque également la proposition de valeur de votre restaurant. Elle se termine par la présentation du porteur de projet (la personne qui a donné naissance à ce nouveau projet).

Puis, vient la partie qui se nomme “Étude de Marché” et qui va donner l'occasion de présenter les segments de marché de votre établissement de restauration.

On y présente aussi les restaurants concurrents au moyen d'une étude concurrentielle. Cette partie contient entre autres une SWOT, qui est l'outil servant généralement à étudier les forces et faiblesses de votre restaurant , tout en introduisant les opportunités et menaces qui peuvent être rencontrées.

Ensuite, la partie “Stratégie” , va, elle, nous permettre de dévoiler une stratégie sur 3 ans contenant les actions qui permettront à votre projet d'être en capacité de générer des bénéfices. On y évoque, notamment, une stratégie marketing qui donnera lieu à une croissance durable.

Enfin, notre business plan pour un restaurant présente une partie “Finances” , qui a pour rôle de présenter une stratégie financière complète de votre restaurant.

Comment présenter son projet dans le business plan de son restaurant ?

Pour présenter un projet de création d’un restaurant, il faut notamment : – présenter une stratégie viable pour une croissance permanente du chiffre d’affaires de votre restaurant – prouver que votre restaurant possède des avantages concurrentiels de taille – prouver que le seuil de rentabilité de votre établissement peut être rapidement atteint – exposer un plan financier complet pour votre restaurant – expliquer comment vous allez amener les clients dans votre restaurant

Notre business plan pour un restaurant a été rédigé pour répondre à ces objectifs.

Quel est le business model d’un restaurant ?

Le business model, ou modèle économique, d’un restaurant est la vente de produits alimentaires, sur place, à emporter ou encore via un système de livraison de nourriture.

Le business model de votre restaurant devra être expliqué à travers le Business Model Canvas , qui est une partie du business plan.

Notre business plan pour un restaurant contient un Business Model Canvas qui présente, de façon détaillée, le modèle économique d’un restaurant.

Comment rédiger l'Executive Summary d'un restaurant ?

Vous pouvez télécharger Executive Summary pour un restaurant .

Afin de réussir la rédaction de l'Executive Summary de votre restaurant, il faut respecter certains points.

Tout d'abord, l'Executive Summary devra être relativement court. Ne rédigez pas plus de deux pages. En réalité, il est l'introduction du business plan de votre restaurant.

En plus de cela, il doit être percutant, c'est-à-dire qu'il doit persuader le lecteur que votre restaurant est un projet viable .

Évitez les fautes de syntaxe et indiquez les points forts de votre projet d'entreprise (par exemple : intègre un chef reconnu et célèbre dans son équipe, possède des menus exotiques, exclusifs dans la région, travaille en collaboration avec les plateformes de livraison de nourriture ou encore donne la possibilité de privatiser l'établissement).

Comment faire l’étude de marché d’un restaurant ?

Pour réussir, utilisez notre modèle d'étude de marché pour un restaurant .

Dans la partie « Étude de Marché » de notre business plan pour un restaurant , on retrouve notamment : – des données récentes quant au marché de la restauration – les changements dans les habitudes de consommation chez les clients de restaurant – les segments de clientèle d’un restaurant – l’analyse SWOT d’un restaurant – l’étude des restaurants concurrents – les avantages compétitifs d’un restaurant

Nous rappelons ici que l'étude de marché et le business plan font tous les deux partie du pack complet pour un restaurant .

Les points essentiels du business plan d’un restaurant

Quels sont les segments de marché d'un restaurant .

Segmenter son marché c'est simplement diviser une base de clients en groupes d'individus qui se ressemblent.

Pour vous, il faudra diviser les profils qui peuvent venir manger dans votre restaurant.

Quel est l'intérêt des segments ? Cet exercice permet de structurer la présentation de votre clientèle dans votre business plan. Une fois votre entreprise créée, une telle initiative vous permettra de toucher votre clientèle plus efficacement (en segmentant les offres et différents messages de votre restaurant selon les groupes par exemple).

Des segments de marché envisageables pour votre restaurant sont les couples à la recherche d'un dîner romantique, les gourmets ou encore les amateurs de viande. Vous pourrez ainsi adopter des concepts uniques de restaurant en fonction de chaque segment de marché.

À l'intérieur du business plan conçu pour un restaurant vous pourrez trouver une étude des segments de marché adaptée à ce secteur.

Comment établir l'analyse concurrentielle d'un restaurant ?

Vous ne serez pas seul sur le secteur de la restauration dans votre périmètre.

Il y a aussi les restaurants concurrents à qui il faudra prendre des parts de marché.

Votre business plan doit exposer une analyse de ces concurrents. Il faudra lister leurs caractéristiques principales, ainsi que leurs avantages et aussi leurs faiblesses.

Identifiez spécifiquement leurs faiblesses (par exemple : un service trop long, un emplacement dans un quartier peu fréquenté, une devanture peu visible, une hygiène déplorable ou encore une capacité d'accueil limitée).

Pourquoi se concentrer sur ces points ? Parce que ces éléments génèrent forcément du mécontentement parmi les clients de ces restaurants. Tirez profit de ces sentiments en construisant des avantages concurrentiels pour votre établissement de restauration.

Un avantage concurrentiel représente tout ce qui aidera votre restaurant à surpasser les entreprises concurrentes.

Ci-après, quelques exemples d'avantages concurrentiels potentiels pour un restaurant : - bénéficie d'un emplacement pour un local de restaurant dans une rue fréquentée - présente des formules avec des prix qui correspondent au budget du marché - emploie des serveurs qui offrent un service de qualité - assure une rotation fréquente des menus - fait preuve d'une hygiène impeccable - appartient à une franchise avec une marque reconnue - etc.

Téléchargez notre business plan pour un restaurant pour obtenir une étude concurrentielle déjà rédigée ainsi que la liste des avantages concurrentiels complète, modifiable et adaptée à ce type d'activité.

La proposition de valeur de votre restaurant

Pour élaborer une proposition de valeur qui est une étape clé pour votre restaurant , il faut d’abord identifier un problème (ou une opportunité) de marché.

Par exemple, il est possible qu’il n’y ait aucun restaurant auvergnat dans la région, qu’il ne soit pas possible de déjeuner dans votre quartier après 13 h ou qu’il ne soit pas possible de dîner sur un bateau croisière dans votre ville. Quelles sont vos réponses à cette problématique ? C’est à partir de la réponse à votre question que vous construirez une bonne proposition de valeur pour votre restaurant.

Également, dans le business plan de votre restaurant, on doit pouvoir comprendre facilement qui est votre marché cible. C’est lors de l’étude de marché que vous allez valider ces hypothèses.

Montrez également la cohérence entre votre offre et votre marché. Par exemple, une offre de restaurant de viande dans un quartier réputé pour sa communauté végétarienne ne fait peut-être pas sens (pour caricaturer). C’est là qu’intervient la proposition de valeur, soit la valeur que vous apportez à votre marché.

Retrouvez une proposition de valeur convaincante pour votre établissement ainsi qu’une présentation des segments de marché dans : - le business plan d’un restaurant - l’étude de marché d’un restaurant - le pack complet pour un restaurant

La stratégie pour attirer des clients dans le restaurant

Vous devez vous différencier et présenter des avantages concurrentiels significatifs afin de gagner des parts sur le marché local de la restauration.

Votre étude de marché vous aura permis de mieux connaître votre concurrence — détaillez-en les conclusions dans le business plan de votre restaurant.

C’est ici qu’intervient l’analyse SWOT de votre restaurant : un outil pour étudier l’environnement concurrentiel.

Qu’est-ce que les autres restaurants concurrents ne font pas bien ? Une cuisine de mauvaise qualité ? Une ambiance peu chaleureuse ? Pas de possibilité de commander en ligne ? Aucune option végétalienne ?

Montrez au lecteur du business plan de votre restaurant que vous allez exploiter ces faiblesses de façon opportuniste et construire des avantages concurrentiels… en proposant quelque chose de mieux dans votre établissement.

Vous retrouverez une SWOT, une étude de la concurrence ainsi qu’une stratégie marketing détaillée dans : - le business plan d’un restaurant - l’étude de marché d’un restaurant - le pack complet pour un restaurant

La stratégie pour faire augmenter le revenu du restaurant sur le long terme

Il est important de bien démarrer. Seulement, il faudra également proposer un plan pour la suite. Quelles initiatives allez-vous mettre en place pour que votre restaurant soit rentable ?

Dressez un plan d’action pour capturer des parts de marché : partenariats avec d’autres commerces de la ville qui touchent la même audience, lancement de nouveaux menus, ouverture d’une deuxième salle, expansion vers de nouveaux marchés tels que la livraison de nourriture, montée en gamme des formules actuelles, développement d’une offre végétarienne, embauche d’un chef renommé, rachat d’un concurrent, franchise, etc.

Malheureusement, le bouche-à-oreille n’est pas suffisant pour développer le chiffre d’affaires d’un restaurant .

Votre banquier sera plus enclin à vous suivre si vous lui proposez une vision sur plusieurs années, comme c’est le cas dans le pack complet pour ouvrir un restaurant rentable .

La stratégie pour optimiser la rentabilité d’un restaurant

La rentabilité d’un restaurant dépend de deux critères. Tout d’abord, son potentiel pour accroître ses revenus. Ensuite vient sa capacité à maîtriser ses coûts.

Votre génération de revenus sur le long terme sera directement dérivée de l’efficacité de votre stratégie de marketing.

Comme mentionné plus haut, vous pouvez par exemple vous associer avec une entreprise (une épicerie, un concept store ou un vendeur de boissons) qui s’adresse au même marché cible.

Positionner, après quelques mois de développement, une nouvelle offre de menus sur un segment haut de gamme, avec un prix de vente plus élevé, vous permettra de faire augmenter vos marges. C’est également un concept rentable pour votre restaurant .

N’oubliez pas le canal en ligne : travaillez votre visibilité sur internet. Un restaurant doit être visible sur le net, afin que ses prospects puissent le trouver et le contacter. C’est là que les notations Google et TripAdvisor interviennent.

Bien évidemment, travaillez vos menus et vos photos sur les applications de livraison, type Deliveroo ou Uber Eats.

Toutes ces initiatives vous permettront de faire croître le chiffre d’affaires de votre restaurant.

Ensuite, il faudra optimiser les dépenses de votre restaurant.

Pour démarrer un restaurant, il est nécessaire de procéder à certains investissements. Par exemple, il est préférable de partir avec du matériel de qualité et un solide budget de communication pour se faire connaître.

Cependant, il faut rester attentif quant à ces charges courantes qui, elles, viennent entacher le résultat d’exploitation de votre restaurant.

Par exemple, maîtrisez le coût de vos ingrédients (cela ne devrait pas dépasser 35 % du chiffre d’affaires de votre restaurant).

Également, en 3ème année, vous ne devriez pas dépenser plus de 10-12 % du chiffre d’affaires de votre restaurant pour toutes les actions de communication (sauf si vous menez des campagnes marketing agressives, cela peut être le cas si vous ouvrez un réseau de franchises par exemple).

Surveillez le montant de vos taxes dans le prévisionnel de votre compte de résultat.

Détaillez ces arguments dans le business plan de votre restaurant pour prouver au lecteur que vous allez construire une entreprise rentable. Vous pouvez aussi vous appuyer sur les documents et ressources du pack complet pour ouvrir un restaurant rentable .

La gestion des risques de votre restaurant

Quelle politique de risque pour un restaurant ? Cela ne sert à rien de cacher les risques éventuels à votre banque ou à un investisseur. Au contraire, montrez que vous êtes conscient des risques éventuels et que vous avez déjà mis en place des mesures pour minimiser leur impact.

Par exemple, expliquez ce que vous ferez si vous n’obtenez pas de financement pour démarrer votre restaurant. Également, expliquez les mesures que vous allez mettre en place si jamais la fréquentation de votre restaurant venait à diminuer.

Notre business plan pour un restaurant contient une partie sur la gestion des risques liés à ce type d’établissement.

Comment éviter le risque de trésorerie pour un restaurant ? Prévoyez un montant qui sera alloué au fonds de roulement. À moins que votre restaurant soit extrêmement bien placé, vous allez probablement avoir des difficultés à attirer vos premiers clients. Les premiers mois seront difficiles et il faudra prévoir une réserve qui vous permettra de surmonter ces temps difficiles.

Montrez dans le business plan de votre restaurant que vous êtes conscient de ce risque et que vous allez toujours garder un montant en réserve.

Comment faire des hypothèses financières pour son restaurant ? Utilisez notre prévisionnel financier pour un restaurant afin d’essayer plusieurs hypothèses, dont des hypothèses « pessimistes » (ou « conservatrices »). Par exemple, indiquez le nombre minimum de clients que vous pouvez espérer accueillir dans votre restaurant. Concernant le montant des dépenses, indiquez des fourchettes hautes, afin de ne pas avoir de mauvaises surprises.

La présentation du porteur de projet, à la tête du restaurant

Ne sous-estimez pas l’importance de votre propre présentation. Mentionnez vos expériences professionnelles et personnelles en rapport avec la restauration.

Avez-vous des connaissances ou des compétences qui feront de vous un bon gérant de restaurant ? Mentionnez-les.

Expliquez également la raison pour laquelle vous souhaitez vous lancer aujourd’hui. Pour qu’un projet prenne sens, il faut en connaître ses origines. Généralement, les entreprises qui ont du succès sont celles qui ont démarré parce que le porteur de projet avait repéré une vraie opportunité de marché (par exemple : « il n’y avait aucun restaurant végétarien dans un périmètre de 200 kilomètres carrés »).

La partie financière du business plan d’un restaurant

Comment estimer les revenus de son restaurant .

Pour estimer le chiffre d’affaires d’un restaurant, vous devez d’abord identifier les facteurs suivants : - le nombre de clients potentiels que vous accueillerez, en moyenne, chaque jour - le nombre de jours d’ouverture de votre restaurant - le montant moyen d’une addition dans votre restaurant

Pour une estimation précise, et sans avoir besoin de faire de calculs, du chiffre d’affaires d’un restaurant, vous pouvez utiliser notre modèle financier pour un restaurant .

Vous rentrez des hypothèses, le chiffre d’affaires et les autres indicateurs financiers se calculent automatiquement.

Quel est le budget prévisionnel d’un restaurant ?

Le budget prévisionnel d’un restaurant se situe généralement entre 15 000 et 400  000 euros. L’écart est de taille, mais c’est parce qu’il existe de multiples types de restaurants.

Les éléments les plus importants qui vont influencer le budget de démarrage d’un restaurant sont : – la région d’implantation – la taille et la capacité d’accueil du restaurant – le nombre de personnes qui feront partie de l’équipe de départ – le type de cuisine servi – le montant des travaux de rénovation et de mise en conformité du local – si vous décidez, ou non d’ouvrir votre restaurant avec une franchise

Beaucoup de restaurateurs commencent à faire un business plan avant même d’avoir trouvé un local ou d’avoir commencé les travaux.

Si c’est votre cas, vous devriez au moins obtenir des devis pour ces dépenses, afin d’avoir une idée très précise de combien cela peut-il coûter ?

Ensuite, inscrivez la fourchette haute de ces devis dans votre prévisionnel financier. Vous aurez alors un budget pour démarrer votre restaurant. Présentez ce budget à votre banquier.

Nous vous proposons le budget prévisionnel complet de votre restaurant que vous pouvez présenter à un potentiel partenaire financier, pour cela utiliser notre modèle financier pour un restaurant .

Dans ce modèle, vous retrouverez un budget prévisionnel déjà complété pour un restaurant, cependant vous pouvez ajouter vos données personnelles afin d’obtenir votre propre budget de démarrage.

Quelles sont les dépenses de départ d’un restaurant ?

Voici ce qu’on peut retrouver dans les dépenses pour ouvrir un restaurant : - l’achat ou la location d’un local qui accueillera votre activité - éventuellement le rachat d’un fonds de commerce existant - des travaux, de l’aménagement et éventuellement des constructions - un véhicule utilitaire - un budget alloué à la décoration - du petit mobilier (chaises, bureaux, etc.) - l’achat d’un premier stock de produits, d’ingrédients et de matières premières (prévoir pour une durée de 1-3 mois, tout en faisant attention à ce qui est périssable) - du matériel informatique (claviers, souris, etc.) - des frais d’établissement (pour la création de votre société) - des honoraires de comptable et d’avocat - un budget communication pour promouvoir l’ouverture du restaurant - l’abonnement à des logiciels (notamment un logiciel de caisse et de comptabilité) - des frais d’inscription dans les annuaires - un dépôt de garantie ou encore le paiement des premiers loyers

Les tâches qui prendront le plus de temps et d’énergie seront certainement la recherche d’un local, les travaux et les aménagements ou encore l’achat d’équipement de cuisines.

Pour connaître la liste complète et détaillée des dépenses quand on ouvre un restaurant, vous pouvez la consulter dans notre modèle financier adapté à un restaurant .

Pour obtenir votre propre liste de dépenses prévisionnelles, vous pouvez apporter les modifications nécessaires sur les éléments et les montants de chaque dépense.

Quelles sont les charges courantes d’un restaurant ?

Les charges courantes essentielles quand on dirige un restaurant sont : – la gestion d’un stock de nourritures, d’ingrédients et de matières premières – l’achat et le renouvellement du matériel et des équipements – les salaires versés au personnel (en salle et en cuisine) – l’ensemble des charges qui vont avec l’occupation d’un local – les taxes et impôts divers – les dépenses pour le marketing, la publicité et la communication – éventuellement, les mensualités d’un crédit bancaire

Pour connaître la liste complète et détaillée des dépenses courantes d’un restaurant, vous pouvez utiliser notre modèle financier adapté à un restaurant .

Pour obtenir votre propre liste de charges courantes, vous pouvez également apporter les modifications nécessaires sur les éléments et les montants de chaque dépense.

Ouvrir un restaurant : est-ce rentable ?

Votre restaurant est rentable lorsque votre chiffre d’affaires est suffisant pour couvrir toutes les charges courantes. On dit alors que vous avez atteint le seuil de rentabilité.

Pour connaître votre chiffre d’affaires prévisionnel, vos dépenses et votre seuil de rentabilité, vous pouvez utiliser notre modèle financier adapté à un restaurant .

Comment prouver la rentabilité de son projet dans le business plan de son restaurant ?

Pour prouver la rentabilité de votre restaurant, vous devez identifier le seuil de rentabilité et montrer que vous allez (rapidement) l’atteindre.

Pour atteindre un seuil de rentabilité, le revenu doit être supérieur au montant des charges. Pour cela, vos hypothèses de revenu doivent entraîner un chiffre d’affaires qui permettra de couvrir toutes les dépenses.

Dans notre modèle financier pour un restaurant , nous vous guidons pour construire des prévisions de revenu réalistes qui permettent d’obtenir le niveau de rentabilité souhaité pour un restaurant.

Quels sont les tableaux inclure dans la partie financière du business plan d’un restaurant ?

Si vous souhaitez convaincre avec succès un potentiel partenaire financier, voici ce qu’on doit retrouver dans le business plan de votre restaurant : – un budget de trésorerie prévisionnel – des indicateurs de performance (les soldes intermédiaires de gestion) – des graphiques et des ratios financiers – une analyse du BFR (Besoin en Fonds de Roulement) – un plan de financement – la liste des investissements de départ – des hypothèses de revenu – un compte de résultat prévisionnel – un bilan prévisionnel

Vous retrouverez tous ces éléments dans notre modèle financier pour un restaurant .

Comment réussir facilement le business plan d’un restaurant ?

Un modèle de business plan pour un restaurant.

Notre modèle de business plan pour un restaurant est l’un de ceux qui rencontrent le plus de succès. Il contient tout ce que le business plan d’un restaurant doit contenir. Vous n’avez qu’à compléter le modèle avec vos informations.

De manière générale, nos modèles de business plan ont été rédigés pour que vous puissiez réutiliser le maximum d’éléments. Ils sont bien évidemment entièrement modifiables et ils servent de trame de départ pour votre business plan.

Vous pouvez réutiliser 80 % des informations et complétez le reste avec vos photos, celles du restaurant, le nombre de concurrents et quelques données sur votre marché local.

Une fois terminé, vous pouvez exporter le business plan au format PDF et le présenter à un partenaire financier.

Pour bien comprendre ce que contiennent nos modèles de business plan, vous pouvez consulter un exemple gratuit de business plan .

Un prévisionnel financier pour un restaurant

Notre modèle financier pour un restaurant vous aidera à réussir votre business plan.

En effet : – le modèle contient tous les éléments financiers évoqués plus haut – le modèle est facilement modifiable – le modèle vous guide et vous aide à corriger vos hypothèses – le modèle est adapté à la réalité d’un restaurant

Pour bien comprendre ce que contiennent nos modèles de prévisionnel financier, vous pouvez consulter un exemple gratuit de prévisionnel financier .

Une équipe en support

Bien entendu, notre équipe reste disponible pour la moindre question et vous accompagne pour remplir le modèle.

Nous sommes réactifs et disponibles pour nos entrepreneurs.

Ils ont téléchargé nos modèles

Plus de 20 000 entrepreneurs ont téléchargé nos modèles et ont pu donner naissance à leur projet d’entreprise.

Vous pouvez voir les entreprises qu’ils ont créées en cliquant sur ce lien .

Nous espérons que vous ferez également partie de cette liste.

• le choix d'une sélection entraîne une actualisation complète de la page

Starting a Restaurant Business Plan (PDF)

A restaurant is an eating establishment in which people are served food, usually by waiters at their tables. In some cases, the food can be served from a counter. Restaurants are some of the most ubiquitous establishments in the world. Food services are often the business of choice when it comes to all year round businesses to do. No matter the prevailing conditions people will always need to grab a bite of something to eat daily. This is why it’s highly recommendable to enter the restaurant business space. There seems to be a picture that suggests that the market is flooded; that isn’t the case though. Your success in entering this space is heavily dependent on your value propositions and the unique approaches you’ll employ to secure a portion of the market. The restaurant business generally falls under the hospitality industry. It is a great business to start but requires diligent management skills.  The prospects are there; you just need to actively manage all the moving parts of your restaurant. This article will outline how to start the restaurant business, and the restaurant business plan – PDF, Word and Excel.

Business Model

Making money from a restaurant business depends on the nature of your restaurant. There are many options to choose from and options can be blended too. Broadly, there are full service restaurants and limited service restaurants. Another broad look at the types of restaurants falls into 3 classes namely, fine dining, casual dining, and fast casual. You could also consider restaurants types depending on menus, how food is prepared, prices, seating arrangements, and how the food is served. Some examples of restaurants are bars, diners, cafes, fast food outlets, cafeterias, steakhouses, pizzerias, family style, food trucks, and so on. The typical approach is customers order something and they pay the bill once done. Thus you have room to price your food services the way you see fit. It is basically about creating a perception of value in the customer’s mind. That is why the same dish can be priced differently by two different restaurants. Some of the most profitable restaurant models are bars, diners, food trucks, and pizzerias.

Market Research

Before you go further along with the restaurant business this must be your primary focus. Who do you intend to cater for? This question is your launch pad into ultimately coming up with a comprehensive marketing strategy for your restaurant business. In fact, insights from your market research have ripple effects towards all other components in setting up the restaurant business. You must appreciate the fact that you must niche which entails targeting a particular market. It’s not that easy to cater for the whole breadth of the market because that might be unsustainable due to high costs. Therefore you must be diligent enough to figure out which specific portion of the market you’ll target. When conducting market research you must closely study people’s eating out behaviours, check the age range dynamics and also analyse the levels of income of your prospective target market.

Make sure you have a comprehensive restaurant business plan

The failure to plan is the beginning of business failure. The restaurant business plan must be clear and succinct enough to give your potential partners, clients and investors an overview of what your objectives are. At the same time, it must be detailed enough to explain your business well. Your restaurant business plan should have financial statements which show that your business is viable and profitable.

Location And Premises for a Restaurant

This here is a component that’ll be greatly informed by your target market. You want a scenario where your restaurant is ideally located at a spot characterised by high volume vehicle and foot traffic. It shouldn’t just be about traffic only though; it must be close to or in an area where your intended customers are abundantly found. Another vital feature to consider is the availability of adequate and secure parking space and easy access to mass transportation. Earlier on I talked about the seeming nature of a crowded market right? Well, what this essentially means is that the restaurants market is highly competitive. So your location of the restaurant must consider where competitors are located so that you figure out a way to outsmart them. The witty approach to take is to locate your restaurant in an area close to other businesses that can lead to customer inflows for you. For instance, locating it at a shopping area or central business district (CBD) creates prospects of regular customer inflows. Your restaurant business plan should cater for the costs of buying or leasing the restaurant premises.

Competitive Analysis

The restaurant business is highly competitive for the most part. If you carefully consider your choice of location you can almost enjoy a monopoly in some places. As a rule of thumb you must study the nature of your target market or location. Are there any competitors and who are they? Find out the type of services they offer and their pricing. Investigate the type of customers that frequent those restaurants. You can actually visit those competitor restaurants to experience them personally.

Figure out their competitive advantages which you should seek to emulate and perfect. Find out also the major challenges they are facing. Those challenges can become your focus in building your competitive advantages. Some of the common challenges restaurants are facing are high operating costs, limited human resources, and supply chain complications. These often compromise pricing flexibility. If you can find ways to streamline those 3 areas you can become the dominant restaurant business in your location.

Equipment needed to start a restaurant business

Starting a restaurant business is no doubt capital-intensive because there’s a wide range of equipment you’ll require. If you’re to setup an alluring restaurant that’s superior to other players then be prepared to part ways with some significant amounts of money. You need to rent or setup your restaurant premises.  You’ll have to furnish the restaurant with items such as tables, chairs, counters, booths, decoration material, cloths, mats and so on. Various kinds of wares will be needed e.g. barware, silverware and glassware. Different types or sets of utensils are also required such as pans, pots, plates, knives, spoons and so on. There are also appliances that’ll be needed e.g. stoves, refrigerators, freezers, grills, microwaves, ovens, just to mention a few. A well-constituted working area comprising of tables, countertops, sinks and the like will be a must-have. The costs of purchasing the equipment should be included in the restaurant business plan.

Permits/Licenses, Insurance & Business Bank Account

The foremost thing is to register your restaurant as a formal business or company. A restaurant business is classified under the food and drink segment. Food service businesses are normally supposed to be licensed in order to operate. You have to approach your respective local authorities to apply for such an operating license. There are strict standards your premises and operations will have to adhere to.

Get your restaurant business insured. This will cushion you from a long list of possible incidentals. It is also a smart business move to open a business bank account for your restaurant business. This is the bank account from which you will handle all the business finances. This cushions your personal finances from being liable for any financial issues pertaining to the restaurant business.

Restaurant Menu

The products which your restaurant business will offer will depend on your target market and restaurant type. There are variety of types of restaurants which include fine dining, casual dining, fast foods restaurant, cafe, ethnic, family style etc. There is a wide variety of products which the restaurants can offer. All the comfort food you can think of is sold at restaurants. The important thing is to provide a variety of products for customers to choose from, which are healthy, well prepared, delicious, affordable and attractive. Your menu will depend on your target market. It is of great importance to consider the profit margins of your products, as this is a business and it has to be profitable. The markups in the restaurant sector can be as low as 50% and as high as 400%. You should also strive to push volumes up, in order to increase your revenue and profits. The restaurant business plan should include the costs of purchasing the required raw materials.

Staff And Management

You restaurant should have sufficient number of well trained staff. This is because repeat purchases and ever-growing customer inflows are a product of swift and quality service from the staff. Having a small or skeletal staff makes it very difficult to provide swift service. Remember we are living in a fast-paced world where people don’t want to be kept waiting for too long. That being said there’s also the issue of the costly nature of having a significantly big staff. What this then means is that you must find a way of striking a healthy balance between the need to have adequate staff and keeping human resources costs at bay. The salaries of all your employees must be catered for in the restaurant business plan.

You must also pay close attention to the welfare and morale of your workers. In fact, in hiring employees please ensure that you employ only those who exhibit impeccable drive, passion and high regard for customer needs. Employee turnover is very prevalent in the restaurant business due to frustrations stemming from dissatisfied employees. If you check closely you’ll notice that frustrations can emanate from under-staffing leading to adverse pressure on the few employees (which can be coupled with low remuneration). Not many people are needed in terms of the management side – often times family members can be the de-facto management for a small restaurant business. This helps in minimizing operating costs plus their inherent drive to see the business succeed.

Marketing Strategies

You must build a solid online presence. Most prospects look for or research about restaurants online. You need a website and social media accounts for your restaurant business. Use high definition visuals; prospects are usually attracted by stunning food visuals. Find ways to build an email list and conduct email marketing. Conduct online contests to drive engagement and word of mouth. Build a customer loyalty programme to convert your customers into marketing tools. Engage social media influencers. List your restaurant business on online business listings or put it up on online marketplaces. Invest in putting alluring signage at strategic spots. Attend or participate in strategic events to build brand awareness for your restaurant business.

You must invest in proper branding and extensive marketing drives (especially on the internet and social media). Figure out competitive pricing regimes that can tip your competition over. One way to attract customers is by coming up with regular specials. Hygiene and presentation of your service offering and premises are paramount to a favourable brand image. Take your time to conduct customer surveys in order to fully acquaint yourself with what exactly your customers like or dislike. Your restaurant business plan should have a proper marketing plan.

Keys To Profitability

Effective inventory management is crucial.

Several studies have shown that effectively managing your inventory is central to profitability. It is wise to have a system of regular inventory checks. This even helps avoid incidences of food getting wasted from rotting or deteriorating in quality. Just by diligently keeping your inventory in check you can boost your profits by over 20 percent. Even your costs can go down by at least 5 percent.

Importance Of Social Proofs

If you want to see significant customer inflows, you will need social proofs. The restaurant business thrives most on social proofs. That is why you need to work on building a body of positive reviews for your restaurant business. If you cultivate social proofs you can enjoy revenue getting boosted by on average 10 percent. Reviews and testimonials are a must-have for the restaurant business.

Offer Delivery Options

The food delivery trend is here to stay. In essence your restaurant business must not only offer sit-in options. At the most basic, customers should be able to opt for take-out options. Then there should be an option for deliveries. This will tap into that demographic of people who cannot physically make it to the restaurant. Making those options available for your restaurant will appeal to more customers.

That is what you need to know about starting a restaurant business. It is vital that you keep an eye on emerging trends. The restaurant business typically evolves fast due to technological innovations. As such you need to gear up for what the future holds. Otherwise you will fail to keep up with your competitors. Work towards providing the best customer experiences. There are too many restaurant options so customers can migrate if dissatisfied. Streamline your supply chain as well; this can distinguish your restaurant business.

Pre-Written Restaurant Business Plan (PDF, Word And Excel): Comprehensive Version, Short Funding/Bank Loan Version and Automated Financial Statements

For an in-depth analysis of the restaurant business, we encourage you to purchase our well-researched and comprehensive restaurant business plan. We introduced the business plans after discovering that many were venturing into the restaurant business without enough knowledge and understanding of how to run the business, lack of understanding of the financial side of the business, lack of understanding of : the industry, the risks involved , costs and profitability of the business; which often leads to disastrous losses.

The StartupBiz Global restaurant business plan will make it easier for you to launch and run your restaurant business successfully, fully knowing what you are going into, and what’s needed to succeed in the business. It will be easier to plan and budget as you will be aware of all the costs involved in setting up and running the restaurant business.

Uses of the Restaurant Business Plan (PDF, Word And Excel)

The restaurant business plan can be used for many purposes including:

• Raising capital from investors/friends/relatives
• Applying for a bank loan
• Start-up guide to launch your restaurant business
• As a restaurant business proposal
• Assessing profitability of the restaurant business
• Finding a business partner
• Assessing the initial start-up costs so that you know how much to save
• Manual for current business owners to help in business and strategy formulation

Contents of the Restaurant Business Plan (PDF, Word And Excel)

The restaurant business plan include, but not limited to:

• Marketing Strategy
• Financial Statements (monthly cash flow projections, income statements, cash flow statements, balance sheets, break even analysis, payback period analysis, start-up costs, financial graphs, revenue and expenses, Bank Loan Amortization)
• Industry Analysis
• Market Analysis
• Risk Analysis
• SWOT & PEST Analysis
• Operational Requirements
• Operational Strategy
• Why some people in the restaurant business fail, so that you can avoid their mistakes
• Ways to raise capital to start your restaurant business

The restaurant business plan package consists of 4 files

• Restaurant Business Plan – PDF file (Comprehensive Version – 76 Pages)
• Restaurant Business Plan – Editable Word File (Comprehensive Version – 76 Pages)
• Restaurant Business Plan Funding/Bank Loan Version- Editable Word File (Short version for applying for a loan/funding – 41 pages)
• Restaurant Business Plan Automated Financial Statements – (Editable Excel File)

The business plan can be used in any country and can be easily edited. The financial statements are automated. This implies that you can change eg the percentage markup, salaries etc, and all the other financial statements will automatically adjust to reflect the change. 

Click below to download the Contents Page of the Restaurant Business Plan (PDF)

Testimonial 3

I was extremely lucky to come across StartupBiz Global. Their business plan exceeded my expectations, and most importantly I was able to secure a loan from my bank. Thank you guys, now my dreams are coming true!

Testimonial 6

I purchased a business plan from you, and I’m glad to inform you that I was able to get my loan, and I’m starting my poultry farming business on the 1 st of July. This was made possible because of your business plan. Thank you very much, you made my dream come true.

Testimonial 4

The business plan which I purchased from your website saved me TIME and MONEY! The layout of the business plan was excellent. The financial statements were detailed and easy for me to edit. I will come back to purchase another business plan soon.

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I was able to understand the business side of farming because of your business plan. You did extensive research; the business plan was well prepared and fully detailed.  It made everything clear, and I have somewhere to start now. I am confident that I am going to succeed in my business because of the guidance from your business plan.

Testimonial 2

Many thanks for your incredibly efficient service and thorough business plan. I am very impressed with the business plan. Before I bought the business plan, I tried to do my own business plan – it was such a nightmare and it turned out badly, also not to mention the stress it caused me. I wish I knew about your website earlier!

Testimonial 1

StartupBiz Global provided a very professional and comprehensive business plan which I used for my business. The business plan was easy to edit, and I was able to get the funding which I wanted. I highly recommend their business plans.

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Just wanted to say I am very happy with the business plan and I will gladly recommend your products, thank you very much and have a great day.

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Get the Restaurant Business Plan (PDF, Word And Excel)

Click Buy Now  below to purchase using Paypal, Credit Card, or Debit Card. After you have purchased, you will immediately see the download link for the business plan package on the screen. You will also immediately get an email with the business plan download link. The Pre-written business plan package (PDF, Word, and Excel) costs $30 only!

If you want to purchase multiple business plans at once then click here: Business Plans Store.

The business plan package is a zipped compressed file containing the PDF, Word and Excel documents. To open the package after downloading it, just right click, and select Extract All. If you have any problems in downloading and opening the files, email us on [email protected] and we will assist you.

We wish you the best in your restaurant business! Check out our collection of business plans  , and more business ideas .

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Moscow-City – The Moscow International Business Center

• 3 years ago

Moscow-City is an iconic location for life and work in Russia’s capital. Enormous skyscrapers, business centers, the best restaurants and retail spaces – all this is concentrated in one place. The ultramodern Moscow-City towers are truly striking in their outward appearance, and the layout of the apartments inside and the fantastic views that can be seen from the higher floors are nothing short of impressive.

This skyscraper compound, often referred to as Moskva-City, is the Russian take on Manhattan, where businessmen strike multi-million dollar deals daily while ordinary life goes on next door. Its state of the art spaces offer the ultimate convenience. The infrastructure of this business district is so well-developed that anyone can find something interesting for themselves here: from residential apartments to boutiques, clubs, exhibitions and more.

When the foundations for the Moscow-City skyscrapers were laid, a special kind of concrete was used, the properties of which are amplified by many times compared to standard concrete. Even in the event of a plane crashing into one of the buildings, the structural integrity of the towers will be preserved.

The architects of the Moscow-City Business Center have created a unique locality that has integrated into itself the hub of the capital’s business life and a whole ensemble of historical monuments. Anyone can admire the beauty of these skyscrapers from within or without the compound. There are also a number of apartments for sale or rent available in the MIBC itself. But first, let’s have a look at some more interesting facts about the financial core of Russia’s capital.

• 1 How It All Began
• 2.1 Moscow-City Central Core
• 2.2 Tower 2000
• 2.3 Evolution Tower
• 2.4 Imperia Tower
• 2.5 Moscow Tower and St. Petersburg Tower
• 2.6 Steel Peak Tower
• 2.7 Federation Tower
• 2.8 Mercury City Tower
• 2.9 OKO Tower Complex
• 3.1 Afimall City Shopping Center
• 3.2 Bagration Bridge
• 3.3 Expocentre Fairgrounds
• 4 Renting and Buying Real Estate in Moscow-City

How It All Began

The history of Moscow-City goes all the way back to 1992. The government of Moscow at the time wanted to bring into existence its own skyscrapers like the ones in London or New York. And the idea caught on. In 1992 the project for the construction of the huge “Moscow-City” MIBC compound was enthusiastically approved, kick-starting the painstaking preparatory works. The original intention was that the skyscrapers would only house office space. However, as time went on, the towers began to welcome in ordinary residents who wanted to live on the territory of this business and finance hub.

Moscow-City is undoubtedly a city within a city. Its grandeur is mind-boggling. It is perfect in every way: from location to infrastructure. And today, anyone can get a feel of the atmosphere of the “capital city” of Russia’s business world – many of the apartments in Moscow-City are available for rent. Any citizen of Russia and even nationals of other countries can make use of these offers.

What It’s Like in 2021

Today Moscow-City is not just a magnificent and fascinating sight, but also a real hub for the work, life and leisure of thousands. Its infrastructure is organized in such a way that there is no need to leave the territory of the “city within a city” at all. This business district contains everything one may need for work and recreation. And if one does decide to venture out into the larger metropolis, the MIBC’s three subway stations make this remarkably simple to do.

Moscow-City stands on the Presnenskaya Embankment . Each of the buildings in the district has a name, which simplifies its identification. Some of the buildings form complexes that are united under one name, such as the Neva Towers and the Naberezhnaya Tower complex of two skyscrapers and one high rise. There are a total of 16 towers in the MIBC, of which the most popular are:

• Moscow-City Central Core;
• Tower 2000;
• Evolution Tower;
• Imperia Tower;
• City of Capitals (Moscow Tower and St. Petersburg Tower);
• Steel Peak Tower;
• Federation Tower;
• Mercury City Tower;
• OKO Tower Complex.

Moscow-City Central Core

This is the most complex building within the MIBC compound. Its total floor area is a whopping 1 476 378 sqft (450 000 m²). It consists of two massive parts, each of which boasts a truly impressive infrastructure. The underground part includes 3 Moscow Metro stations, a parking lot for automobiles and a shopping mall. The aboveground part houses a concert hall and a hotel.

Tower 2000 is a skyscraper having 34 stories. Its total floor area is 200 318 sqft (61 057 m²), most of which is office space. The key feature of this skyscraper is its direct connection to the Bagration Bridge, which has its own shopping arcade. The tower has everything one may need while working here, including a large parking lot and several restaurants.

Evolution Tower

This elegant structure is 836 feet (255 m) high – that’s a whole 54 stories! The total floor area here is 554 462 sqft (169 000 m²). The Evolution Tower’s key feature is that it has its own Wedding Hall. This skyscraper houses large office spaces, a parking lot and several restaurants.

Imperia Tower

MIBC’s Imperia Tower is the undeniable focal point of the MIBC’s business life. Its height is 784 feet (239 m), which means one can hold conferences and resolve key business matters on the 59 th floor! And that really is amazing! The tower has everything: offices, hotels, restaurants and parking lots. But if you want a truly unforgettable experience, visit the viewing platform! It is situated on the 58 th floor and a simply astounding view of Moscow can be seen from it.

Moscow Tower and St. Petersburg Tower

The Moscow and St. Petersburg Towers are the chief representatives of the MIBC. The Moscow Tower has 76 stories and is 990 feet (302 m) high, while the St. Petersburg Tower has 65 stories and stands 843 feet (257 m) tall. Both towers offer fantastic views of the capital city.

Most of the floors of these two skyscrapers are taken up by luxurious sky apartments. There are also several recreational and entertainment centers, office spaces, restaurants, etc.

Steel Peak Tower

Also known as the Eurasia Tower of Moscow-City, this supertall skyscraper has a total of 680 912 sqft (207 542 m²) of floor space. Most of this is taken up by offices, and the rest – by residential quarters (around 65 616 sqft or 20 000 m²). The tower also houses a number of the greatest restaurants, studios and shopping centers.

Federation Tower

The Federation Tower is a complex of two skyscrapers, known as Tower East and Tower West. Tower East is the second highest building in Europe (the first is a skyscraper recently erected in the city of St. Petersburg). Its height is a colossal 1 223 feet (373 m) and that makes 95 stories! Tower West, on the other hand, is noticeably shorter at 794 feet (242 m).

The Federation Tower is a multifunctional complex.

Mercury City Tower

The Mercury City Tower skyscraper is widely known as one of the tallest buildings in Europe. Its height is 1 112 feet (339 m) and it has 75 stories. It is multifunctional by concept, holding within its walls shopping centers, offices and all kinds of other spaces. It is also possible to rent apartments here.

OKO Tower Complex

The OKO Tower Complex consists of two towers – the North Tower (49 stories and 803 ft or 245 m in height) and the South Tower (85 stories and 1 155 ft or 352 m in height).

Each of the MIBC’s tower complexes has its own recreational and entertainment areas, restaurants and parking lots. The top floors of most of these buildings contain luxurious fully-furnished apartments. At night, the towers shine with bright lights, while inside them the panoramic windows reveal astounding views of Moscow. This breathtaking view of the capital of Russia is why visiting Moscow-City is a must!

What Not to Miss

There are many interesting landmarks within the Moscow-City compound, but three of them are truly deserving of special attention:

• The Afimall City Shopping Center;
• The Bagration Bridge with two galleries and a shopping arcade;
• The Expocentre Fairgrounds.

Afimall City Shopping Center

The Afimall City Shopping and Entertainment Center is located in Moscow-City’s Central Core. It is divided into 4 zones, each with its own theme – one for every season of the year. The shopping center houses the biggest indoor fountain found worldwide. The height of this watery wonder is 118 feet or 36 meters.

The shopping and entertainment center contains everything one might expect from one of the largest centers of its kind:

• Retail brand stores;
• Exhibitions;
• Game rooms;
• and Restaurants.

The main recreational space is roofed with a giant transparent dome, which is an impressive sight to behold.

Bagration Bridge

Bagration Bridge with its upper and lower galleries has a shopping center all of its own and was the first structure to be built as part of the Moscow-City business district. Its lower gallery is a shopping arcade and its upper gallery is an open-air viewing platform with a spectacular view of the MIBC and the Moskva River. The hall of the bridge houses the 23 foot tall sculpture called “Tree of Life”. Having gone through the bridge via either one of its two galleries, a pedestrian would find themselves standing right on the Kutuzovsky Prospekt.

Expocentre Fairgrounds

The Expocentre Fairgrounds exhibition venue is located at the very heart of the capital. The first exhibition held at the Expocentre happened all the way back in 1959, much earlier than the MIBC was erected. Today it is the venue of many interesting events.

Exhibitions with very diverse themes are regularly held at this complex. An up-to-date schedule can be found on the official webpage of the Expocentre. The events can be free or fixed-price entry, depending on their type.

Renting and Buying Real Estate in Moscow-City

Moscow-City is not only a work and business hub, but also a residential neighborhood. Any citizen of Russia can rent or buy apartments or elite sky lounges here. The variety of residential real estate available inside the skyscrapers is impressive, including options for any pocket. The following buildings in the MIBC contain residential blocks:

This skyscraper has a mirror glass façade which reflects the passing clouds. Just imagine how beautiful that looks! Anyone can buy an apartment in the Federation Tower. Such properties are not only a good investment, but also a mark of prestige. The average price of residential real estate here is 45 million rubles for an apartment with a total floor area of 334 sqft (102 m²). The average price of a square meter (3.28 square feet) is in the range of 650 to 700 thousand rubles. There are two- and three-room apartments available in the Federation Tower, each with its own loggia. As for rent, the minimum price of one month’s stay in a three-room apartment in this skyscraper is 300 000 rubles per month.

The Mercury City Tower skyscraper welcomes citizens from all parts of Russia. This building is no less tall than the world-famous Dubai skyscrapers. Living in its apartments is a delight. The minimum cost of an apartment in the Mercury City Tower is 75 million rubles. The average price of a square meter (3.28 square feet) is 800 thousand rubles. And for those looking for a lower price point, some of the properties are also available for rent – in this case you will pay a minimum of 250 thousand rubles per month.

The Imperia Tower is a key cluster of interesting offers. The best options for buying and renting apartments within the MIBC can all be found in this skyscraper. The lowest price of a residential apartment here is 40 million rubles. A square meter (3.28 square feet) in a luxurious apartment in the Imperia Tower currently costs 600 thousand rubles, while the price range of the listings available for rent in this skyscraper is from 350 thousand all the way up to 1 million rubles per month.

This complex, standing on a faceted or “crystal” base, is an architectural engineering project boasting spectacular design. Behind its impressive façades is an abundance of penthouses and apartments having floor areas in the range of 262 sqft (80 m²) to 984 sqft (300 m²). The minimum price of an apartment in the OKO Tower Complex is 40 million rubles (the price of a square meter (3.28 square feet) is 500 thousand rubles). You can rent an apartment here starting from 400 thousand rubles per month.

City of Capitals

The City of Capitals is an exemplary architectural complex. Its sum appearance gives the impression of a huge city. Inside its walls are spacious apartments available for purchase and rent. This complex is considered to be especially prestigious. The prices of apartments here start from 50 million rubles, while the minimum cost of renting is 400 thousand rubles per month.

Please note! The price of real estate available for purchase or rent depends on: the tower, the floor, the total floor area, the furnishings and/or interior design, and other factors.

The key advantages of buying/purchasing real estate in Moscow-City are:

• Favorable location;
• Convenient transportation links;
• Well-developed infrastructure;
• High safety level;
• Efficient architecture;
• Panoramic windows.

Buying real estate in Moscow-City is very much a rational decision, most appealing to those who value the ultimate level of comfort. The residential apartments here boast impressive interior design solutions executed in the contemporary style.

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• 69 culinary hotspots in the very first MICHELIN Guide Moscow !

9 MICHELIN-starred restaurants in the first edition of the MICHELIN Guide dedicated to the capital of Russia ; 3 MICHELIN Green Stars awarded to local Chefs paving the way for sustainable gastronomy.

Russia Michelin Star Revelation

The long-awaited arrival of the MICHELIN Guide marks a recognition of the rapid development in gastronomic culture in Russia over the past 30 years. The unique history and traditions of the region, formed by the variety of high-quality local products from the Far East, the Altai Republic, the Black Sea and the north-west of Russia, inspire talented chefs to create exquisite culinary masterpieces that cannot be found anywhere else. The first ever Moscow MICHELIN Star ceremony took place tonight, at the Zaryadye Concert Hall, in the heart of the Russian capital. The festive evening, organized with all necessary security measures, was attended by more than 500 guests. “ The MICHELIN Guide and Moscow are sharing a historical moment with the unveiling of the MICHELIN Guide Moscow 2022 selection . Inspectors have been particularly seduced by the high-quality local produce. Russia is a wonderfully wide-ranging expression of nature: from sea coasts to wild forests, from aromatic herbs to first-class seafood… There are lots of discoveries to make ” says Gwendal Poullennec, MICHELIN Guide International Director. “ Moreover, thanks to cultural exchanges throughout history between Russia and Europe, Central Asia and the Middle East, gourmets will experience unforgettable authentic meals full of flavor .”

Restaurants were celebrated through the announcement of the MICHELIN Guide selection, with the reveal of Bib Gourmand (for restaurants offering particularly interesting value for money, where you can enjoy a delicious meal under RUB2000), MICHELIN Stars (for restaurants serving high-quality cuisine), and MICHELIN Green Stars (for restaurants that are pioneering in their sustainable approach). As for all its other selections, the MICHELIN Guide has used the same historical methodology. The team of independent and anonymous inspectors from the Guide has been in the field for its traditional table-tests, during which they evaluate the meal they experience via 5 assessment criteria  :

- The quality of the produce used - The mastery of cooking techniques - The mastery of flavors - The chef’s personality in his/her cuisine - The consistency between visits Thanks to the seriousness and depth of their methodology, inspectors were able to collectively build this first MICHELIN Guide Moscow selection.

2 Two MICHELIN Star restaurants

7 one michelin star restaurants.

Beluga – located at the National Hotel, near the Red Square, Beluga offers one of the finest selections of caviar and vodka in the whole of Russia. While experiencing the authentic soul of this historical place, gourmets can discover and enjoy the elegant and delicate cuisine of chef Evgeny Vikentiev. Biologie - Chef Ekaterina Alehina offers her guests a journey through a personal cuisine, with a strong accent on sustainability, focusing on organic products. You can also find the chef’s artistic personality in the restaurant itself, which is decorated with her own paintings and furniture she made herself. Grand Cru – “Bienvenue” to this establishment, with a cozy atmosphere, proposing first class modernized classic French cuisine and one of the best wine lists in Moscow. The Alsatian chef David Hemmerle brings an enjoyable piece of French finesse to Moscow. Sakhalin – Located on the 22nd floor of an imposing building, Alexey Kogay’s cuisine has a pleasant selection of first-class seafood from Russia, including products caught off the namesake island. This elegant and trendy restaurant offers also an impressive view of the city. Savva – Chef Andrei Shmakov knows how to mix classical techniques and modernism to offer a subtle Russian cuisine. The elegance of the restaurant and the high-quality service makes it a not-to-be missed spot for Muscovite gourmets.

Selfie – Chef Anatoly Kazakov is a fine chef at the forefront of modern gastronomy. This restaurant proposes creative dishes, where the main stars are the ingredients, uplifted to their best by the chef’s techniques. White Rabbit – Chef Vladimir Mukhin’s cooking is as impressive as the wonderful view offered by the panoramic glass roof. This young chef makes you enjoy a cuisine as modern as personal, that knows how to enhance local products. An experience between discovery and nostalgy.

3 MICHELIN Green Star restaurants

15 Bib Gourmand restaurants have also been highlighted, allowing foodies to discover skillful chefs and gourmet offers for less than RUB 2000, such as Hibiki , a little gem led by chef and owner Sang Keun Oh, who proposes beautifully inspired cuisine with dishes of tremendous quality, or Eva , which celebrates Greek cuisine with fresh ingredients, while capturing incredible flavors.

The first MICHELIN Young Chef Award , sponsored by Blancpain, was awarded : Nikita Poderyagin , chef of the Björn restaurant since 2016 knows how to mix perfectionism and emotions in the service of gourmets, and his evolution is to be followed carefully in the future.

Foodies discovered the MICHELIN Service Award , sponsored by San Pellegrino, awarded to the service team of the Twins Garden restaurant, led by Vitaly Filonov. Thanks to the strong commitment of these professionals, foodies are transported on a wonderful journey in the Berezutsky brothers’ culinary universe.

Moscow has become the 35th gastronomic destination chosen by the MICHELIN Guide, along with Singapore, the Nordic countries, Beijing, and California. This international highlight will allow foodies from all over the world to easily find a reason for an unforgettable trip to the Russian capital city and will also create an impetus for the further development of the restaurant business, both in Moscow and other Russian cities.

In total, the MICHELIN Guide Moscow 2022 selection includes: 69 restaurants ; 2 restaurants with 2 MICHELIN Stars ; 7 restaurants with 1 MICHELIN Star ; 3 MICHELIN Green Star restaurants ; 15 Bib Gourmand restaurants. Find the full selection of the MICHELIN Guide Moscow 2022, on the official MICHELIN Guide website and on the App, available for free on iOS.

Hero Image: Restaurant Sakhalin

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Moscow International Business Center (Moscow City)

• Guide to Russia

What can you do at Moscow City?

• Dine in style: Moscow City is home to 100+ cafes and restaurants, including Europe’s highest restaurant and ice-cream shop
• See Moscow like never before: Ascend to one of Moscow City’s observation decks for an unparalleled panorama of Moscow
• Admire world-class architecture: Each of Moscow City’s skyscrapers has distinctive architecture and design
• Learn something new: Visit the Museum of High-Rise Architecture in Moscow or the Metro Museum

Moscow City is a multifunctional complex in the west of Moscow, which has come to represent the booming business of Russia’s capital. Its skyscrapers enrich Moscow’s skyline, contrasting the medieval cupolas and Stalinist high-rises. Visitors to Moscow City can enjoy entertainment high in the sky, as the complex is home not just to offices, but to restaurants, cinemas, viewing platforms, and museums.

Photo by Alex Zarubi on Unsplash

History of Moscow City

Moscow City was first conceived in 1991 by honoured Soviet architect Boris Tkhor, who proposed to construct a business center in Moscow. It would be complete with gleaming skyscrapers rivalling those of New York and London, to reflect the new life and growing ambitions of post-Soviet Russia.

The chosen site was a stone quarry and disused industrial zone in western Moscow, in between the Third Ring Road and Moskva River. Initially, the territory was divided into 20 sections arranged in a horseshoe shape around a central zone. The skyscrapers would increase in height as they spiralled around the central section, with shorter structures built on the waterfront to give the taller buildings behind a view of the river. 

Architect Gennady Sirota, who contributed to iconic projects such as the Olympic Sports Complex on Prospekt Mira, was selected as the chief architect, and many other world-famous architects were attracted to Moscow to realise their visions in Moscow City.

What can you see and do at Moscow City?

Where Moscow’s cityscape was once dominated by Stalin’s Seven Sisters skyscrapers , this is no more. Moscow City is home to eight of Russia’s ten tallest buildings, six of which exceed 300 metres in height. More buildings are still under construction there today, including the One Tower (which will be Europe’s second-tallest building). Once completed, Moscow City will comprise more than 20 innovative structures.

Each of Moscow City’s skyscrapers was designed by its own architect, lending the cluster of skyscrapers a unique appearance. Aside from being a site of architectural wonder, Moscow City is a place for leisure and entertainment with over 100 cafes and restaurants, exhibition spaces, cinemas, viewing platforms, and more.

Photo by Nikita Karimov on Unsplash

Federation Tower

• East Tower: 374m, 97 floors; West Tower: 243m, 63 floors
• Completed in 2017
• Architects: Sergey Tchoban and Peter Schweger

The East Federation Tower is the tallest building in Moscow, and the second-tallest building in Europe after the Lakhta Centre in St Petersburg. Visitors can enjoy a luxurious meal of seafood, truffles or steak at restaurant ‘Sixty’ on the 62nd floor of the West Tower, or visit Europe’s highest observation deck, ‘Panorama 360’, on the 89th floor of the East Tower.

Did you know? The ice cream and chocolate shop on the 360 observation deck are the highest in the world!

• South Tower: 354m, 85 floors; North Tower: 254m, 49 floors
• Completed in 2015
• Architect: Skidmore, Owings & Merrill LLP

The South OKO Tower is the third-tallest building in Russia and Europe. Here, you can visit ‘Ruski’ to dine on hearty Russian cuisine cooked on a real Russian stove, and have a drink in the ice bar. Alternatively, visit restaurant, nightclub and performance space ‘Birds’; the restaurant is the highest in Europe, situated on the 86th floor roof terrace alongside an observation deck. The OKO Towers are also home to karaoke club ‘City Voice’.

Did you know? Underneath OKO Towers is the largest underground parking in Europe, with 16 levels and 3,400 parking spaces.

Mercury Tower

• 339m tall, 75 floors
• Architects : Mikhail Posokhin, Frank Williams, Gennady Sirota

Another multifunctional skyscraper, which was designed as the first truly ‘green’ building in Moscow. The Mercury Tower has a distinct geometric shape and copper-coloured glazing, and was the tallest building in Europe upon completion. Visit ‘More i myaso’ (Sea and meat) on the first floor of the tower to enjoy European and Mediterranean cuisine whilst surrounded by greenery. On the 2nd and 40th floors a modern art gallery, the ‘ILONA-K artspace’, has just opened.

City of Capitals

• Moscow Tower: 302m, 76 floors; St Petersburg Tower: 257m, 65 floors
• Completed in 2009
• Architect: Bureau NBBJ

The unique geometric design of the City of Capitals towers resembles stacks of rotating blocks, and is rooted in Constructivism of the early Soviet period (many Soviet Constructivist buildings can be found in Moscow). Visitors to the Moscow Tower can enjoy a range of cuisines – traditional Italian dishes on the summer terrace of ‘Tutto Bene’, Panasian cuisine in the tropical luxury of the ‘Bamboo Bar’ on the 1st floor’, and poke or smoothie bowls at ‘Soul in the Bowl’ cafe on the 80th floor.

Tower on the Embankment

• Tower A: 84m; Tower B:127m; Tower C: 268m, 61 floors
• Completed in 2007
• Architects: Vehbi Inan and Olcay Erturk

After completion, the Tower on the Embankment was the tallest building in Europe, and is now the 13th tallest. It houses the headquarters of several large Russian and international  companies, including IBM and KPMG. There are two cafes located on the 1st floor of Tower C – self-service café ‘Obed Bufet’ (Lunch Buffet) and Bakery Chain ‘Khleb Nasushchny’ (Daily Bread).

Evolution Tower

• 255m tall, 54 floors
• Architects: Philip Nikandrov and RMJM Scotland Ltd

Evolution is Moscow City’s most recognisable tower, and the 11th tallest building in Russia. Its façade is a true architectural marvel, comprising continuous strips of curved glazing spiralling high into  the sky. According to the architect, Philip Nikandrov, the spiral shape of the tower honours centuries of architectural design in Russia, from the onion domes of St Basil's Cathedral to Vladimir Shukhov’s Tatlin Tower, a masterpiece of Constructivist design. Outside the Evolution tower is a landscaped terrace and pedestrian zone descending to the Presnenskaya Embankment, which was also designed by Nikandrov.

Did you know? Moscow’s largest wedding palace was supposed to be built on the site of the Evolution tower, though the project was abandoned.

• 239m tall, 60 floors
• Completed in 2011

Imperia’s interesting design has a curved roof and an arched glass façade. Inside the tower are various cafes including ‘City Friends’ for all-day breakfasts and light lunches, ‘Mama in the City’ for simple meals of Russian cuisine, and ‘abc kitchen’ for European and Indian-inspired dishes. Alternatively, visit ‘High Bar’ on the 56th floor for cocktails with a view. In Imperia you’ll also find the Museum of High-Rise Construction in Moscow (suitably located on the 56th floor), and the Camera Immersive Theatre.

Did you know? Inside Vystavochnaya metro station is the Metro Museum , dedicated to the history of the beautiful Moscow Metro!

• 130m tall, 26 floors
• Completed in 2001
• Architect: Boris Tkhor

Tower 2000 was Moscow City’s first tower. It stands on the opposite bank of the Moskva River, and houses a viewing platform from which visitors can admire an unparalleled panorama of Moscow City. The Bagration Bridge reaches across the river from the tower to Moscow City, and underneath are piers from where you can take boat trips.

Photo by Alexander Popov on Unsplash

Afimall is Moscow’s largest entertainment and shopping complex, home to 450 shops, cafes and restaurants, a cinema, and a virtual-reality game park. The shopping centre is located in the central section of Moscow City, and a cinema and concert hall are currently under construction there.

What’s nearby?

Sechenov Botanical Gardens: The botanical gardens of the First Moscow State Medical University was created for students’ training and research in 1946. Today it is open for free visits, and is home to a large arboretum.

Park Krasnaya Presnya: This park belonged to the Studenets estate of the Gagarin princes. It is a monument of 18th and 19th century landscaping, with Dutch ponds, ornate bridges, and tree-lined alleys. There are also sports facilities, sports equipment rental, and cafes.

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Essential information for visitors

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The Evolving Danger of the New Bird Flu

An unusual outbreak of the disease has spread to dairy herds in multiple u.s. states..

This transcript was created using speech recognition software. While it has been reviewed by human transcribers, it may contain errors. Please review the episode audio before quoting from this transcript and email [email protected] with any questions.

From “The New York Times,” I’m Sabrina Tavernise, and this is “The Daily.”

[MUSIC PLAYING]

The outbreak of bird flu that is tearing through the nation’s poultry farms is the worst in US history. But scientists say it’s now starting to spread into places and species it’s never been before.

Today, my colleague, Emily Anthes, explains.

It’s Monday, April 22.

Emily, welcome back to the show.

Thanks for having me. Happy to be here.

So, Emily, we’ve been talking here on “The Daily” about prices of things and how they’ve gotten so high, mostly in the context of inflation episodes. And one of the items that keeps coming up is eggs. Egg prices were through the roof last year, and we learned it was related to this. Avian flu has been surging in the United States. You’ve been covering this. Tell us what’s happening.

Yes, so I have been covering this virus for the last few years. And the bird flu is absolutely tearing through poultry flocks, and that is affecting egg prices. That’s a concern for everyone, for me and for my family. But when it comes to scientists, egg prices are pretty low on their list of concerns. Because they see this bird flu virus behaving differently than previous versions have. And they’re getting nervous, in particular, about the fact that this virus is reaching places and species where it’s never been before.

OK, so bird flu, though, isn’t new. I mean I remember hearing about cases in Asia in the ‘90s. Remind us how it began.

Bird flu refers to a bunch of different viruses that are adapted to spread best in birds. Wild water birds, in particular, are known for carrying these viruses. And flu viruses are famous for also being shapeshifters. So they’re constantly swapping genes around and evolving into new strains. And as you mentioned back in the ‘90s, a new version of bird flu, a virus known as H5N1, emerged in Asia. And it has been spreading on and off around the world since then, causing periodic outbreaks.

And how are these outbreaks caused?

So wild birds are the reservoir for the virus, which means they carry it in their bodies with them around the world as they fly and travel and migrate. And most of the time, these wild birds, like ducks and geese, don’t even get very sick from this virus. But they shed it. So as they’re traveling over a poultry farm maybe, if they happen to go to the bathroom in a pond that the chickens on the farm are using or eat some of the feed that chickens on the farm are eating, they can leave the virus behind.

And the virus can get into chickens. In some cases, it causes mild illness. It’s what’s known as low pathogenic avian influenza. But sometimes the virus mutates and evolves, and it can become extremely contagious and extremely fatal in poultry.

OK, so the virus comes through wild birds, but gets into farms like this, as you’re describing. How have farms traditionally handled outbreaks, when they do happen?

Well, because this threat isn’t new, there is a pretty well-established playbook for containing outbreaks. It’s sometimes known as stamping out. And brutally, what it means is killing the birds. So the virus is so deadly in this highly pathogenic form that it’s sort of destined to kill all the birds on a farm anyway once it gets in. So the response has traditionally been to proactively depopulate or cull all the birds, so it doesn’t have a chance to spread.

So that’s pretty costly for farmers.

It is. Although the US has a program where it will reimburse farmers for their losses. And the way these reimbursements work is they will reimburse farmers only for the birds that are proactively culled, and not for those who die naturally from the virus. And the thinking behind that is it’s a way to incentivize farmers to report outbreaks early.

So, OK, lots of chickens are killed in a way to manage these outbreaks. So we know how to deal with them. But what about now? Tell me about this new strain.

So this new version of the virus, it emerged in 2020.

After the deadly outbreak of the novel coronavirus, authorities have now confirmed an outbreak of the H5N1 strain of influenza, a kind of bird flu.

And pretty quickly it became clear that a couple things set it apart.

A bald eagle found dead at Carvins Cove has tested positive for the highly contagious bird flu.

This virus, for whatever reason, seemed very good at infecting all sorts of wild birds that we don’t normally associate with bird flu.

[BIRD CRYING]

He was kind of stepping, and then falling over, and using its wing to right itself.

Things like eagles and condors and pelicans.

We just lost a parliament of owls in Minneapolis.

Yeah, a couple of high profile nests.

And also in the past, wild birds have not traditionally gotten very sick from this virus. And this version of the virus not only spread widely through the wild bird population, but it proved to be devastating.

The washing up along the East Coast of the country from Scotland down to Suffolk.

We were hearing about mass die-offs of seabirds in Europe by the hundreds and the thousands.

And the bodies of the dead dot the island wherever you look.

Wow. OK. So then as we know, this strain, like previous ones, makes its way from wild animals to farmed animals, namely to chickens. But it’s even more deadly.

Absolutely. And in fact, it has already caused the worst bird flu outbreak in US history. So more than 90 million birds in the US have died as a result of this virus.

90 million birds.

Yes, and I should be clear that represents two things. So some of those birds are birds who naturally got infected and died from the virus. But the vast majority of them are birds that were proactively culled. What it adds up to is, is 90 million farmed birds in the US have died since this virus emerged. And it’s not just a chicken problem. Another thing that has been weird about this virus is it has jumped into other kinds of farms. It is the first time we’ve seen a bird flu virus jump into US livestock.

And it’s now been reported on a number of dairy farms across eight US states. And that’s just something that’s totally unprecedented.

So it’s showing up at Dairy farms now. You’re saying that bird flu has now spread to cows. How did that happen?

So we don’t know exactly how cows were first infected, but most scientists’ best guess is that maybe an infected wild bird that was migrating shed the virus into some cattle feed or a pasture or a pond, and cattle picked it up. The good news is they don’t seem to get nearly as sick as chickens do. They are generally making full recoveries on their own in a couple of weeks.

OK, so no mass culling of cows?

No, that doesn’t seem to be necessary at this point. But the bad news is that it’s starting to look like we’re seeing this virus spread from cow to cow. We don’t know exactly how that’s happening yet. But anytime you see cow-to-cow or mammal-to-mammal transmission, that’s a big concern.

And why is that exactly?

Well, there are a bunch of reasons. First, it could allow the outbreak to get much bigger, much faster, which might increase the risk to the food supply. And we might also expect it to increase the risk to farm workers, people who might be in contact with these sick cows.

Right now, the likelihood that a farmer who gets this virus passes it on is pretty low. But any time you see mammal-to-mammal transmission, it increases the chance that the virus will adapt and possibly, maybe one day get good at spreading between humans. To be clear, that’s not something that there’s any evidence happening in cows right now. But the fact that there’s any cow-to-cow transmission happening at all is enough to have scientists a bit concerned.

And then if we think more expansively beyond what’s happening on farms, there’s another big danger lurking out there. And that’s what happens when this virus gets into wild animals, vast populations that we can’t control.

We’ll be right back.

So, Emily, you said that another threat was the threat of flu in wild animal populations. Clearly, of course, it’s already in wild birds. Where else has it gone?

Well, the reason it’s become such a threat is because of how widespread it’s become in wild birds. So they keep reintroducing it to wild animal populations pretty much anywhere they go. So we’ve seen the virus repeatedly pop up in all sorts of animals that you might figure would eat a wild bird, so foxes, bobcats, bears. We actually saw it in a polar bear, raccoons. So a lot of carnivores and scavengers.

The thinking is that these animals might stumble across a sick or dead bird, eat it, and contract the virus that way. But we’re also seeing it show up in some more surprising places, too. We’ve seen the virus in a bottle-nosed dolphin, of all places.

And most devastatingly, we’ve seen enormous outbreaks in other sorts of marine mammals, especially sea lions and seals.

So elephant seals, in particular in South America, were just devastated by this virus last fall. My colleague Apoorva Mandavilli and I were talking to some scientists in South America who described to us what they called a scene from hell, of walking out onto a beach in Argentina that is normally crowded with chaotic, living, breathing, breeding, elephant seals — and the beach just being covered by carcass, after carcass, after carcass.

Mostly carcasses of young newborn pups. The virus seemed to have a mortality rate of 95 percent in these elephant seal pups, and they estimated that it might have killed more than 17,000 of the pups that were born last year. So almost the entire new generation of this colony. These are scientists that have studied these seals for decades. And they said they’ve never seen anything like it before.

And why is it so far reaching, Emily? I mean, what explains these mass die-offs?

There are probably a few explanations. One is just how much virus is out there in the environment being shed by wild birds into water and onto beaches. These are also places that viruses like this haven’t been before. So it’s reaching elephant seals and sea lions in South America that have no prior immunity.

There’s also the fact that these particular species, these sea lions and seals, tend to breed in these huge colonies all crowded together on beaches. And so what that means is if a virus makes its way into the colony, it’s very conducive conditions for it to spread. And scientists think that that’s actually what’s happening now. That it’s not just that all these seals are picking up the virus from individual birds, but that they’re actually passing it to each other.

So basically, this virus is spreading to places it’s never been before, kind of virgin snow territory, where animals just don’t have the immunity against it. And once it gets into a population packed on a beach, say, of elephant seals, it’s just like a knife through butter.

Absolutely. And an even more extreme example of that is what we’re starting to see happen in Antarctica, where there’s never been a bird flu outbreak before until last fall, for the first time, this virus reached the Antarctic mainland. And we are now seeing the virus move through colonies of not only seabirds and seals, but penguin colonies, which have not been exposed to these viruses before.

And it’s too soon to say what the toll will be. But penguins also, of course, are known for breeding in these large colonies.

Probably. don’t have many immune defenses against this virus, and of course, are facing all these other environmental threats. And so there’s a lot of fear that you add on the stress of a bird flu virus, and it could just be a tipping point for penguins.

Emily, at this point, I’m kind of wondering why more people aren’t talking about this. I mean, I didn’t know any of this before having this conversation with you, and it feels pretty worrying.

Well, a lot of experts and scientists are talking about this with rising alarm and in terms that are quite stark. They’re talking about the virus spreading through wild animal populations so quickly and so ferociously that they’re calling it an ecological disaster.

But that’s a disaster that sometimes seems distant from us, both geographically, we’re talking about things that are happening maybe at the tip of Argentina or in Antarctica. And also from our concerns of our everyday lives, what’s happening in Penguins might not seem like it has a lot to do with the price of a carton of eggs at the grocery store. But I think that we should be paying a lot of attention to how this virus is moving through animal populations, how quickly it’s moving through animal populations, and the opportunities that it is giving the virus to evolve into something that poses a much bigger threat to human health.

So the way it’s spreading in wild animals, even in remote places like Antarctica, that’s important to watch, at least in part because there’s a real danger to people here.

So we know that the virus can infect humans, and that generally it’s not very good at spreading between humans. But the concern all along has been that if this virus has more opportunities to spread between mammals, it will get better at spreading between them. And that seems to be what is happening in seals and sea lions. Scientists are already seeing evidence that the virus is adapting as it passes from marine mammal to marine mammal. And that could turn it into a virus that’s also better at spreading between people.

And if somebody walks out onto a beach and touches a dead sea lion, if their dog starts playing with a sea lion carcass, you could imagine that this virus could make its way out of marine mammals and into the human population. And if it’s this mammalian adapted version of the virus that makes its way out, that could be a bigger threat to human health.

So the sheer number of hosts that this disease has, the more opportunity it has to mutate, and the more chance it has to mutate in a way that would actually be dangerous for people.

Yes, and in particular, the more mammalian hosts. So that gives the virus many more opportunities to become a specialist in mammals instead of a specialist in birds, which is what it is right now.

Right. I like that, a specialist in mammals. So what can we do to contain this virus?

Well, scientists are exploring new options. There’s been a lot of discussion about whether we should start vaccinating chickens in the US. The government, USDA labs, have been testing some poultry vaccines. It’s probably scientifically feasible. There are challenges there, both in terms of logistics — just how would you go about vaccinating billions of chickens every year. There are also trade questions. Traditionally, a lot of countries have not been willing to accept poultry products from countries that vaccinate their poultry.

And there’s concern about whether the virus might spread undetected in flocks that are vaccinated. So as we saw with COVID, the vaccine can sometimes stop you from getting sick, but it doesn’t necessarily stop infection. And so countries are worried they might unknowingly import products that are harboring the virus.

And what about among wild animals? I mean, how do you even begin to get your head around that?

Yeah, I mean, thinking about vaccinating wild animals maybe makes vaccinating all the chickens in the US look easy. There has been some discussion of limited vaccination campaigns, but that’s not feasible on a global scale. So unfortunately, the bottom line is there isn’t a good way to stop spread in wild animals. We can try to protect some vulnerable populations, but we’re not going to stop the circulation of this virus.

So, Emily, we started this conversation with a kind of curiosity that “The Daily” had about the price of eggs. And then you explained the bird flu to us. And then somehow we ended up learning about an ecological disaster that’s unfolding all around us, and potentially the source of the next human pandemic. That is pretty scary.

It is scary, and it’s easy to get overwhelmed by it. And I feel like I should take a step back and say none of this is inevitable. None of this is necessarily happening tomorrow. But this is why scientists are concerned and why they think it’s really important to keep a very close eye on what’s happening both on farms and off farms, as this virus spreads through all sorts of animal populations.

One thing that comes up again and again and again in my interviews with people who have been studying bird flu for decades, is how this virus never stops surprising them. And sometimes those are bad surprises, like these elephant seal die-offs, the incursions into dairy cattle. But there are some encouraging signs that have emerged recently. We’re starting to see some early evidence that some of the bird populations that survived early brushes with this virus might be developing some immunity. So that’s something that maybe could help slow the spread of this virus in animal populations.

We just don’t entirely know how this is going to play out. Flu is a very difficult, wily foe. And so that’s one reason scientists are trying to keep such a close, attentive eye on what’s happening.

Emily, thank you.

Thanks for having me.

Here’s what else you should know today.

On this vote, the yeas are 366 and the nays are 58. The bill is passed.

On Saturday, in four back-to-back votes, the House voted resoundingly to approve a long-stalled package of aid to Ukraine, Israel and other American allies, delivering a major victory to President Biden, who made aid to Ukraine one of his top priorities.

On this vote, the yeas are 385, and the no’s are 34 with one answering present. The bill is passed without objection.

The House passed the component parts of the $95 billion package, which included a bill that could result in a nationwide ban of TikTok.

On this vote, the yeas are 311 and the nays are 112. The bill is passed.

Oh, one voting present. I missed it, but thank you.

In a remarkable breach of custom, Democrats stepped in to supply the crucial votes to push the legislation past hard-line Republican opposition and bring it to the floor.

The House will be in order.

The Senate is expected to pass the legislation as early as Tuesday.

Today’s episode was produced by Rikki Novetsky, Nina Feldman, Eric Krupke, and Alex Stern. It was edited by Lisa Chow and Patricia Willens; contains original music by Marion Lozano, Dan Powell, Rowan Niemisto, and Sophia Lanman; and was engineered by Chris Wood. Our theme music is by Jim Brunberg and Ben Landsverk of Wonderly. Special thanks to Andrew Jacobs.

That’s it for “The Daily.” I’m Sabrina Tavernise. See you tomorrow.

• April 24, 2024   •   32:18 Is $60 Billion Enough to Save Ukraine?
• April 23, 2024   •   30:30 A Salacious Conspiracy or Just 34 Pieces of Paper?
• April 22, 2024   •   24:30 The Evolving Danger of the New Bird Flu
• April 19, 2024   •   30:42 The Supreme Court Takes Up Homelessness
• April 18, 2024   •   30:07 The Opening Days of Trump’s First Criminal Trial
• April 17, 2024   •   24:52 Are ‘Forever Chemicals’ a Forever Problem?
• April 16, 2024   •   29:29 A.I.’s Original Sin
• April 15, 2024   •   24:07 Iran’s Unprecedented Attack on Israel
• April 14, 2024   •   46:17 The Sunday Read: ‘What I Saw Working at The National Enquirer During Donald Trump’s Rise’
• April 12, 2024   •   34:23 How One Family Lost $900,000 in a Timeshare Scam
• April 11, 2024   •   28:39 The Staggering Success of Trump’s Trial Delay Tactics
• April 10, 2024   •   22:49 Trump’s Abortion Dilemma

Hosted by Sabrina Tavernise

Produced by Rikki Novetsky ,  Nina Feldman ,  Eric Krupke and Alex Stern

Edited by Lisa Chow and Patricia Willens

Original music by Marion Lozano ,  Dan Powell ,  Rowan Niemisto and Sophia Lanman

Engineered by Chris Wood

Listen and follow The Daily Apple Podcasts | Spotify | Amazon Music

The outbreak of bird flu currently tearing through the nation’s poultry is the worst in U.S. history. Scientists say it is now spreading beyond farms into places and species it has never been before.

Emily Anthes, a science reporter for The Times, explains.

On today’s episode

Emily Anthes , a science reporter for The New York Times.

Background reading

Scientists have faulted the federal response to bird flu outbreaks on dairy farms .

Here’s what to know about the outbreak.

There are a lot of ways to listen to The Daily. Here’s how.

We aim to make transcripts available the next workday after an episode’s publication. You can find them at the top of the page.

Special thanks to Andrew Jacobs .

The Daily is made by Rachel Quester, Lynsea Garrison, Clare Toeniskoetter, Paige Cowett, Michael Simon Johnson, Brad Fisher, Chris Wood, Jessica Cheung, Stella Tan, Alexandra Leigh Young, Lisa Chow, Eric Krupke, Marc Georges, Luke Vander Ploeg, M.J. Davis Lin, Dan Powell, Sydney Harper, Mike Benoist, Liz O. Baylen, Asthaa Chaturvedi, Rachelle Bonja, Diana Nguyen, Marion Lozano, Corey Schreppel, Rob Szypko, Elisheba Ittoop, Mooj Zadie, Patricia Willens, Rowan Niemisto, Jody Becker, Rikki Novetsky, John Ketchum, Nina Feldman, Will Reid, Carlos Prieto, Ben Calhoun, Susan Lee, Lexie Diao, Mary Wilson, Alex Stern, Dan Farrell, Sophia Lanman, Shannon Lin, Diane Wong, Devon Taylor, Alyssa Moxley, Summer Thomad, Olivia Natt, Daniel Ramirez and Brendan Klinkenberg.

Our theme music is by Jim Brunberg and Ben Landsverk of Wonderly. Special thanks to Sam Dolnick, Paula Szuchman, Lisa Tobin, Larissa Anderson, Julia Simon, Sofia Milan, Mahima Chablani, Elizabeth Davis-Moorer, Jeffrey Miranda, Renan Borelli, Maddy Masiello, Isabella Anderson and Nina Lassam.

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Federation Tower / Tchoban Voss Architekten + SPEECH + SCHWEGER ARCHITEKTEN

• Curated by María Francisca González
• Architects: SCHWEGER ARCHITEKTEN , SPEECH , Tchoban Voss Architekten
• Area Area of this architecture project Area:  442915 m²
• Year Completion year of this architecture project Year:  2017
• Photographs Photographs: Dmitry Chistoprudov
• Manufacturers Brands with products used in this architecture project Manufacturers:   Atlas Schindler , Boon Edam , Cox , GEZE , RDK , Yuanda , thyssenkrupp
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Text description provided by the architects. Federation Tower is a complex consisting of two skyscrapers – the 63-storey Tower West and the 97-storey Tower East – on lot 13 of the Moscow International Business Centre in Moscow. The two towers stand on the same mixed-use plinth. The most recognizable high-rise landmark in Moscow, Federation Tower has a memorable silhouette in the form of two glass sails which face one another.

The Federation Tower complex ascends to 374 meters (in 2017 the Council on Tall Buildings and Urban Habitat – CTBUH – recognized it as the tallest skyscraper in Europe). The design is based on the concept of the vertical city, which was realized here for the first time in the history of modern Russia. Each of the towers has a combination of office and residential floors, interspersed with sports and entertainment functions. The six-storey plinth likewise has offices and a shopping gallery. There are more public facilities on the upper floors of the both towers: a restaurant, an observation deck and a multifunctional public space for events.

The basis of the foundations of the Federation Tower complex is a massive concrete slab. Both buildings rely for their stability on a mighty concrete core whose walls are 1.4 meters thick at its base, as well as on 25 perimeter columns extending all the way through the towers from the foundations to the top storeys. Each column has a base measuring 2 x 1.4 meters. Every 25-30 storeys there are outrigger storeys made from high-strength steel structures. The façades have been glazed using the very latest glazing systems: the surface of the glass reflects the sun’s rays while preserving the optimum temperature in the building. In terms of density, the glass comes close to the thermal performance of a brick wall. At the time when use of the latter technology began at Federation Tower, it was being used in no other skyscraper in the world.

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