want to make a business plan for setting up a restaurant.?

Question

am planning to set up a restaurant and take away outlet. can anybody advise me on how to go about preparing a business plan for the same.

Answer 1

One of your other responses gave you some mumble-jumble site about how to "technically" open up a restaurant. While it sounds nice and neat, it means zylch when you get down to the nitty-gritty.

I would recommend you read The E-Myth Revisited. It's a great read, and focuses on three main things that you need to open, operate, and profit from a business - any business, not just a restautant.

#1: Innovation: This means that you have to be able to distinguish yourself from the rest. Seth Godin calls this the "Purple Cow" concept, meaning that your business must be a purple cow - something that is worth talking about, something interesting. Your business must be remarkable. This means that it must be something worth making a remark about. How will you do this? What will be your model of business? Where will you get the food from? How will you cook it? How will you serve it? What additional customer service will your customers receive? I know of a small Mexican restaurant by the coast of Cancun where the owner made a machine ON HIS OWN that, with the push of a button, grinded and tossed a specific amount of meat every time so that every taco had the exact amount of meat. That way he was able to know exactly how many tacos come out of one pound of meat - which brings me to the next topic.

#2 Quantification: Which days do you sell the most? What sells the most? Why? Every business needs and extensive method for quantification. This means: take numbers on everything - because everything has a price. And it's costing you. And you need to get it back and stay well above the break-even line. Remember the meticulous nature of the owner of the restaurant I told you about on #1? You have to replicate that - in as many things as possible: number of eggs, pounds of meat, the quantities of meat you're getting, how many are being consumed on Fridays, how many are you going to need next week, where are you going to get them from, etc. Once you have this information, you go on to #3.

#3: Orchestration: Orchestration means that once you have innovation and quantification, you're ready to throw in some punches. You're ready to take the calls. And you have a system that you have developed, where you know everything that is going to happen. You can pinpoint how many customers will walk through your door one day, and then the next, and how many will visit on Valentine's Day, and how many WONT on Christmas Eve. You know everything now. And once you do, you're ready to franchise and duplicate the exact system somewhere else.

Answer 2

have you ever taken any enterprise classes? If not, it somewhat is the place you're able to desire to start. in case you do not choose to pursue a level, community faculties grant small enterprise advice boards that could final a weekend or 2. dissimilar circumstances those boards are taught by potential of retired enterprise people who've a wealth of suggestions below their belt. they are in a position to help with each and every little thing from coming up a enterprise plan to revenues and merchandising. yet another place to seek for enterprise advice is your community Chamber of commerce. those even have enterprise those that like to grant advice because of fact they choose new companies to succeed. after all, effective companies are sturdy for the city and community. sturdy success!

Answer 3

here is a sample case study of a restaurant's business model:

http://www.virtualrestaurant.com/sample.htm

Answer 4

u need experience to run the whole show if not it's out of ur control.