a food business plan

How to Write a Restaurant Business Plan (+ Examples)

Learn how to create a restaurant business plan with the best format that outlines your concept, and financials. Get examples and templates to get started.

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Short answer

What is a business plan for a restaurant?

A business plan for a restaurant is a document that outlines the restaurant's concept, strategies, and financial forecasts. It serves as a roadmap for launching and growing the establishment successfully.

Don't just focus on profit margins, ensure your business plan is well-presented

In the competitive world of the restaurant industry, where low-profit margins are a well-known hurdle, there emerges a critical, yet often overlooked, factor pivotal to success: the design of the business plan.

As we enter 2024, it's becoming increasingly clear that the traditional overlook of business plan design can no longer be afforded.

This isn't just about financial projections or market analysis; it's about crafting a blueprint that encapsulates the essence of your restaurant, compellingly communicates its value, and sets a solid foundation for growth.

By focusing on the design of your business plan, you stand to gain not just the attention of potential investors but also a clearer roadmap to navigate the challenges ahead.

What makes an effective business plan?

Embarking on the restaurant business journey requires more than just a passion for food-it demands a comprehensive plan that lays out every aspect of your venture with precision and foresight.

Let's delve into what constitutes an effective restaurant business plan, ensuring it's not just another document, but a roadmap to success.

6 key components of a winning restaurant business plan:

1. Vision and concept clarity

Start with a crystal-clear articulation of your restaurant's concept. Whether it's a cozy vegan cafe or a high-end steakhouse, the essence of your establishment should leap off the page.

This clarity helps potential investors and partners instantly grasp what you're aiming to create.

Beyond the concept, delineate your restaurant's values, mission, and the unique selling points that set you apart in a crowded market.

2. Comprehensive market analysis

A deep dive into market analysis cannot be overstated. Here, you're not just identifying who your customers are but also understanding the competitive landscape.

What are the prevailing trends in the dining sector? Who are your direct and indirect competitors, and how do you plan to differentiate yourself? This section should reflect a meticulous research process, showcasing insights that guide your strategy.

3. Robust financial planning

In any successful business plan, sound financial management is key.

Essential elements include:

Realistic financial projections: Your forecasts should be realistic, and built on data-backed assumptions.

Detailed profit and loss forecasts

Cash flow predictions

Break-even analysis

Contingency planning: Preparing for unforeseen challenges is crucial.

Develop a well-thought-out contingency plan to navigate the industry's unpredictable nature.

Identify potential risks and solutions, including supplier issues, staffing shortages, and changes in consumer behavior, to ensure business resilience.

4. Operational strategies

Operational excellence underpins a restaurant's success. Detail your plans for day-to-day operations, from sourcing ingredients to managing inventory and staffing.

Highlight your commitment to quality and efficiency in every aspect of the operation, from the kitchen to customer service.

Also, outline the technology, such as restaurant POS systems you'll implement to streamline processes and enhance the dining experience.

5. Marketing and branding

In today's digital age, a savvy marketing and branding strategy is crucial.

Describe how you'll create a strong brand identity and the channels you'll use to reach your target audience.

From social media campaigns to community engagement initiatives, your plan should reflect a keen understanding of how to connect with potential customers and build a loyal following.

Discover how to create a marketing deck to align your strategy with your business objectives, target audience needs, and market trends.

6. Customer experience focus

Exceptional customer service is the lifeblood of any successful restaurant. Detail the steps you'll take to ensure every guest feels valued and satisfied.

From the ambiance and menu design to staff training programs, every element should contribute to a memorable dining experience.

Feedback mechanisms and how you'll adapt to customer preferences are also vital components of this section.

What should be included in a restaurant business plan?

Creating a restaurant business plan is a foundational step toward launching a successful dining establishment.

It outlines your vision, strategy, and the specific actions you plan to take to make your restaurant a success.

Below, we break down the essential components that should be included in your restaurant business plan, ensuring clarity, comprehensiveness, and appeal to potential investors.

8 essential sections of a restaurant business plan:

1. Executive summary

A compelling overview of the restaurant, showcasing its unique concept, mission, and strategic objectives that guide its operations.

Overview: Present a succinct snapshot of your restaurant, including its concept, mission, key goals, and ownership structure.

Purpose: Highlight what you aim to achieve with the restaurant and the appeal it has to potential investors or lenders.

2. Business description

An in-depth look at the restaurant's theme, location, and how these elements combine to create a distinctive dining experience.

Concept and theme: Describe the unique aspects of your restaurant's concept, from the cuisine and menu items to the design and ambiance.

Location analysis: Analyze the chosen location, discussing demographics, foot traffic, and how these factors make it an ideal spot for your target market.

3. Market analysis

An insightful examination of dining trends, target demographics, and customer needs to inform strategic positioning.

Trends: Examine current trends in the dining industry and how they influence your restaurant's positioning.

Target demographic: Identify your target customers, detailing their preferences, dining habits, and how your restaurant will meet their needs.

Needs and preferences: Focus on understanding and catering to what your target market seeks in a dining experience.

4. Competitive analysis

A detailed evaluation of competitors, focusing on differentiation and strategies for establishing a market edge.

Competitors: List direct and indirect competitors, analyzing their strengths, weaknesses, and how you'll differentiate your restaurant.

Differentiation: Explain the unique selling points that will set your restaurant apart in the competitive landscape.

5. Menu and product offering

Overview of menu design, ingredient sourcing, and special services that enhance the restaurant's appeal.

Menu design: Discuss the inspiration behind your menu, including how it reflects the theme and caters to your target demographic. Outline your pricing strategy and item selection.

Sourcing and suppliers: Detail your approach to sourcing high-quality ingredients, including partnerships with local suppliers and commitments to sustainability.

Special offerings: Highlight any additional services your restaurant offers, such as catering, special events, or exclusive seasonal menus, to draw in a wider audience and generate extra revenue.

6. Marketing and sales strategy

A summary of branding efforts, promotional tactics, and sales projections designed to attract and retain customers.

Branding: Detail your restaurant's brand identity, including name, logo, and how it communicates your restaurant's values and mission.

Marketing tactics: Outline the strategies you will employ to attract and retain customers, such as social media marketing, local advertising, partnerships, and loyalty programs.

Sales forecasts: Provide realistic sales forecasts, explaining the rationale behind these projections and how you plan to achieve them.

7. Operating plan

Description of daily operations, facility management, and health safety protocols to ensure smooth and compliant restaurant functionality.

Daily operations: Describe the operational flow of the restaurant, including hours of operation, staffing requirements, and customer service policies.

Facility management: Discuss the layout and design of your restaurant, kitchen equipment needs, and any other facility-related details that will ensure efficient operation.

Health and safety: Outline the health and safety measures you will implement to comply with local regulations and ensure the well-being of both employees and guests.

8. Management and organization

An outline of the restaurant's organizational structure, key personnel, and staffing strategies for operational excellence.

Ownership structure: Specify the ownership structure of the restaurant, including key stakeholders and their roles.

Team composition: Introduce the management team, chefs, and other critical staff, highlighting their experience and how it contributes to the restaurant's success.

Staffing plans: Discuss your plans for hiring staff, including numbers, positions, and the qualities you seek in employees to maintain high standards of service.

How to create a business plan for a restaurant?

Creating a standout business plan for your restaurant involves focusing on key components that blend your vision with practical strategies.

6 actionable steps to distill your restaurant business plan:

Define your concept clearly: Begin by articulating your restaurant's concept, ambiance, and what sets it apart. This clarity lays the groundwork for the entire business plan.

Conduct thorough market analysis: Dive deep into your target market and competitors. This research will guide your menu design, pricing strategy, and marketing efforts, ensuring you carve out a unique space in the marketplace.

Craft a compelling menu: Ensure your menu reflects your brand identity and appeals to your target audience, all while considering cost-effectiveness and supply chain realities. Aim for a balance between innovation and simplicity.

Develop realistic financial projections: Detail initial costs, revenue expectations, and a break-even point. Importantly, predict potential hurdles with ready contingency plans.

Outline operational strategies: Describe your daily management approach, including sourcing, staffing, and customer service. Efficient operations are crucial for a seamless experience and streamlined processes.

Implement strategic marketing: Choose the most effective ways to connect with your audience. Building a strong brand narrative and engaging actively with customers can help turn first-time visitors into regulars.

7 restaurant business plan examples for winning partners and investors

When it comes to crafting a business plan for a restaurant, the type of establishment you're planning significantly influences the structure and content of the document.

Each kind of restaurant from fast-casual and fine dining to food trucks and bistros-caters to different market segments and operational models.

Here's a look at how these differences manifest in their respective business plans:

1) Fine dining restaurant business plan

Market focus: Targets higher-income clientele seeking a premium dining experience. The plan should highlight exceptional service, high-quality ingredients, and unique culinary offerings.

Operational model: Detailed attention to the ambiance, chef expertise, and a higher staff-to-guest ratio. Wine lists and bar offerings also play a significant role.

Financial projections: Emphasizes higher check averages with a focus on profitability per guest rather than volume. The cost structure will detail higher initial investment in decor, kitchen equipment, and inventory.

Here’s an example of a fine-dining restaurant business plan:

2) Bar restaurant business plan

Market focus: Targets a diverse clientele, from young professionals to social groups, seeking a blend of dining and socializing.

Operational model: Balances innovative cuisine with an extensive beverage selection in a space designed for both eating and lounging, including live entertainment options.

Financial projections: Outlines dual revenue streams from food and drinks, emphasizing beverage sales' higher profit margins and detailing licensing, entertainment, and insurance costs.

Here’s an example of a bar restaurant pitch deck:

3) Bistro restaurant business plan

Market focus: Caters to locals and tourists seeking a casual yet refined dining experience, positioning itself as a cozy neighborhood spot.

Operational model: Highlights a selective menu that adapts seasonally, emphasizing a warm ambiance and personal service.

Financial projections: Projects moderate earnings with a strong local following, noting initial investments in location and ambiance to create a distinctive setting.

Here’s an example of a bistro restaurant pitch deck:

4) Food truck business plan

Market focus: Appeals to urban professionals, millennials, and foodies looking for unique, high-quality food options on the go.

Operational model: Mobility is key. The plan must address location strategy, permits and regulations, and adaptability to different events and seasons.

Financial projections: Lower startup costs compared to brick-and-mortar establishments but include considerations for vehicle maintenance, fuel, and parking permits.

5) Coffee restaurant business plan

Market focus: Appeals to a varied audience with a unique theme or specialty cuisine, standing out from conventional coffee shops.

Operational model: Details the influence of theme or cuisine on menu design, decor, and guest experience, aiming to make the restaurant a destination.

Financial projections: Anticipates varied financial outcomes based on concept uniqueness, with thorough market research guiding pricing and marketing strategies.

6) Italian, Mexican, Asian, etc., cuisine restaurant business plan

Market focus: Focuses on providing authentic dining experiences to both expatriates and locals interested in specific cuisines.

Operational model: Requires sourcing authentic ingredients and skilled chefs familiar with the cuisine. The business plan should address menu authenticity, culinary training, and potential partnerships for ingredient import.

Financial projections: Depending on the positioning (casual vs. fine dining), financials would reflect the cost of unique ingredients and the expected dining experience level.

Here’s an example of an Italian restaurant business plan proposal:

7) Fast food restaurant business plan

Market focus: These plans emphasize speed, efficiency, and affordability. The target market typically includes busy professionals, families looking for convenient meal options, and younger demographics.

Operational model: The business plan must detail quick service operations, including streamlined kitchen layouts, supply chain logistics for fast-moving inventory, and technology for order taking (e.g., apps, and kiosks).

Financial projections: Focus on volume sales, low to moderate check averages, and strategies for high turnover rates.

How to design a restaurant business plan?

Designing a restaurant business plan is much like crafting a compelling game pitch deck, it's all about presenting your concept in a way that's as irresistible as the dining experience you're proposing.

8 restaurant business plan design tips:

1. Embrace scrollytelling

Use narrative scrolling to take your audience through the journey of your restaurant's concept, from the inspiration behind your dishes to the ambiance you plan to create.

This dynamic presentation style keeps readers engaged, turning your business plan into an immersive experience.

Here's an example of scroll-based design:

2. Incorporate interactivity and multimedia

Go beyond static pages by embedding interactive elements like sample menu walkthroughs, virtual tours of the restaurant layout, or clips from cooking demos.

These elements not only highlight your restaurant's unique offerings but also keep potential investors or partners engaged throughout your presentation.

And here's what a static presentation looks like compared to an interactive one:

Static PowerPoint

Interactive Storydoc

3. Use data visualization

Present market research, target demographics, and financial projections through clear, compelling visuals.

Transform complex data into easy-to-understand graphs, charts, and infographics, making your business strategy both visually appealing and straightforward to grasp.

Here's an example of a presentation with dataviz elements:

4. Personalize your deck

Leverage software that allows for customization, such as incorporating the viewer's name or tailoring content to specific investor interests.

A personalized approach demonstrates meticulous attention to detail and can forge a stronger connection with your audience.

5. Use cohesive branding

Ensure your business plan reflects your restaurant's identity through consistent use of colors, fonts, and imagery that align with your branding.

This not only enhances the visual appeal of your plan but also immerses your audience in the atmosphere you aim to create.

6. Ensure mobile-responsive

Given the variety of devices stakeholders might use to view your plan, ensuring a mobile-responsive design is essential.

This ensures that your business plan is accessible and engaging, whether it's being viewed on a smartphone or a desktop computer.

7. Highlight key information

Design your business plan to draw attention to critical information.

Techniques such as strategic content placement and highlighting can guide the reader's focus, ensuring that essential points stand out without overwhelming the viewer with too much information at once.

8. Segment content in tabs

Organize your business plan into sections or tabs that cater to different aspects of your restaurant concept and business strategy.

This not only makes your plan more navigable but also allows readers to easily find the information most relevant to their interests or concerns.

Here's an example of a tabs slide:

Restaurant business plan templates

Kicking off your restaurant business plan is a daunting task, especially when you aim to capture the essence of your dining concept in a document.

Interactive restaurant business plan templates are designed to simplify this process. They provide a structured framework that incorporates interactive and multimedia elements, essential for presenting your restaurant in a vibrant and dynamic manner.

These templates not only save you precious time but also guarantee that your business plan conveys a polished and compelling story.

Snag one today!

I am a Marketing Specialist at Storydoc, I research, analyze and write on our core topics of business presentations, sales, and fundraising. I love talking to clients about their successes and failures so I can get a rounded understanding of their world.

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Restaurant Business Plan: What To Include, Plus 8 Examples

• Business Growth & Management , Templates & Guides

Do you want to ensure the success of your new foodservice endeavor? Write a restaurant business plan.

In this article, the experts at Sling tell you why a business plan is vital for both new and existing businesses and give you tips on what to include.

Table Of Contents

What Is A Restaurant Business Plan?

Why is a restaurant business plan important, questions to ask first, what to include in an effective restaurant business plan, how to format a restaurant business plan, efficient workforce management is essential for success.

At its most basic, a restaurant business plan is a written document that describes your restaurant’s goals and the steps you will take to make those goals a reality.

This business plan also describes the nature of the business itself, financial projections, background information, and organizational strategies  that govern the day-to-day activity of your restaurant.

A restaurant business plan is vital for the success of your endeavor because, without one, it is very difficult — sometimes even impossible — to obtain funding from an investor or a bank.

Without that all-important starting or operational capital, you may not be able to keep your doors open for long, if at all.

Even if funding isn’t a primary concern, a business plan provides you — the business owner or manager — with clear direction on how to translate general strategies into actionable plans  for reaching your goals.

The plan can help solidify everything from the boots-on-the-ground functional strategy  to the mid-level business strategy  all the way up to the driving-force corporate strategy .

Think of this plan as a roadmap that guides your way when things are going smoothly and, more importantly, when they aren’t.

If you want to give your restaurant the best chance for success, start by writing a business plan.

Sitting down to write a restaurant business plan can be a daunting task.

As you’ll see in the What To Include In An Effective Restaurant Business Plan section below, you’ll need a lot of information and detail to ensure that the final document is both complete and effective.

Instead of starting with word one, it is hugely beneficial to answer a number of general questions first.

These questions will help you narrow down the information to include in your plan so the composition process feels less difficult.

The questions are:

• What problem does the business’s product or service solve?
• What niche will the business fill?
• What is the business’s solution to the problem?
• Who are the business’s customers?
• How will the business market and sell its products to them?
• What is the size of the market for this solution?
• What is the business model for the business?
• How will the business make money?
• Who are the competitors?
• How will the business maintain a competitive advantage?
• How does the business plan to manage growth?
• Who will run the business?
• What makes those individuals qualified to do so?
• What are the risks and threats confronting the business?
• What can you do to mitigate those risks and threats?
• What are the business’s capital and resource requirements?
• What are the business’s historical and projected financial statements?

Depending on your business, some of these questions may not apply or you may not have applicable answers.

Nevertheless, it helps to think about, and try to provide details for, the whole list so your finished restaurant business plan is as complete as possible.

Once you’ve answered the questions for your business, you can transfer a large portion of that information to the business plan itself.

We’ll discuss exactly what to include in the next section.

In this section, we’ll show you what to include in an effective restaurant business plan and provide a brief example of each component.

1) Executive Summary

You should always start any business plan with an executive summary. This gives the reader a brief introduction into common elements, such as:

• Mission statement
• Overhead costs
• Labor costs
• Return on investment (ROI)

This portion of your plan should pique the reader’s interest and make them want to read more.

Fanty & Mingo’s is a 50-seat fine-dining restaurant that will focus on Sweruvian (Swedish/Peruvian) fusion fare.

We will keep overhead and labor costs low thanks to simple but elegant decor , highly skilled food-prep staff, and well-trained servers.

Because of the location and surrounding booming economy, we estimate ROI at 20 percent per annum.

2) Mission Statement

A mission statement is a short description of what your business does for its customers, employees, and owners.

This is in contrast to your business’s vision statement which is a declaration of objectives that guide internal decision-making.

While the two are closely related and can be hard to distinguish, it often helps to think in terms of who, what, why, and where.

The vision statement is the where of your business — where you want your business to be and where you want your customers and community to be as a result.

The mission statement is the who , what , and why of your business — it’s an action plan that makes the vision statement a reality

Here’s an example of a mission statement for our fictional company:

Fanty and Mingo’s takes pride in making the best Sweruvian food, providing fast, friendly, and accurate service. It is our goal to be the employer of choice and offer team members opportunities for growth, advancement, and a rewarding career in a fun and safe working environment.

3) Company Description

In this section of your restaurant business plan, you fully introduce your company to the reader. Every business’s company description will be different and include its own pertinent information.

Useful details to include are:

• Owner’s details
• Brief description of their experience
• Legal standing
• Short-term goals
• Long-term goals
• Brief market study
• An understanding of the trends in your niche
• Why your business will succeed in these market conditions

Again, you don’t have to include all of this information in your company description. Choose the ones that are most relevant to your business and make the most sense to communicate to your readers.

Fanty & Mingo’s will start out as an LLC, owned and operated by founders Malcolm Reynolds and Zoe Washburne. Mr. Reynolds will serve as managing partner and Ms. Washburne as general manager.

We will combine atmosphere, friendly and knowledgeable staff, and menu variety to create a unique experience for our diners and to reach our goal of high value in the fusion food niche.

Our gross margin is higher than industry average, but we plan to spend more on payroll to attract the best team.

We estimate moderate growth for the first two years while word-of-mouth about our restaurant spreads through the area.

4) Market Analysis

A market analysis is a combination of three different views of the niche you want to enter:

• The industry  as a whole
• The competition your restaurant will face
• The marketing  you’ll execute to bring in customers

This section should be a brief introduction to these concepts. You can expand on them in other sections of your restaurant business plan.

The restaurant industry in our chosen location is wide open thanks in large part to the revitalization of the city’s center.

A few restaurants have already staked their claim there, but most are bars and non-family-friendly offerings.

Fanty & Mingo’s will focus on both tourist and local restaurant clientele. We want to bring in people that have a desire for delicious food and an exotic atmosphere.

We break down our market into five distinct categories:

• High-end singles
• Businessmen and businesswomen

We will target those markets to grow our restaurant  by up to 17 percent per year.

Every restaurant needs a good menu, and this is the section within your restaurant business plan that you describe the food you’ll serve in as much detail as possible.

You may not have your menu design complete, but you’ll likely have at least a handful of dishes that serve as the foundation of your offerings.

It’s also essential to discuss pricing and how it reflects your overall goals and operating model. This will give potential investors and partners a better understanding of your business’s target price point and profit strategy.

We don’t have room to describe a sample menu in this article, but for more information on menu engineering, menu pricing, and even a menu template, check out these helpful articles from the Sling blog:

• Menu Engineering: What It Is And How It Can Increase Profits
• Restaurant Menu Pricing: 7 Tips To Maximize Profitability
• How To Design Your Menu | Free Restaurant Menu Template

6) Location

In this section, describe your potential location (or locations) so that you and your investors have a clear image of what the restaurant will look like.

Include plenty of information about the location — square footage, floor plan , design , demographics of the area, parking, etc. — to make it feel as real as possible.

We will locate Fanty & Mingo’s in the booming and rapidly expanding downtown sector of Fort Wayne, Indiana.

Ideally, we will secure at least 2,000 square feet of space with a large, open-plan dining room and rich color scheme near the newly built baseball stadium to capitalize on the pre- and post-game traffic and to appeal to the young urban professionals that live in the area.

Parking will be available along side streets and in the 1,000-vehicle parking garage two blocks away.

7) Marketing

The marketing section of your restaurant business plan is where you should elaborate on the information you introduced in the Market Analysis section.

Go into detail about the plans you have to introduce your restaurant to the public and keep it at the top of their mind.

Fanty & Mingo’s will employ three distinct marketing tactics to increase and maintain customer awareness:

• Word-of-mouth/in-restaurant marketing
• Partnering with other local businesses
• Media exposure

We will direct each tactic at a different segment of our potential clientele in order to maximize coverage.

In the process of marketing to our target audience, we will endeavor to harness the reach of direct mail and broadcast media, the exclusivity of the VIP party, and the elegance of a highly trained sommelier and wait staff.

8) Financials

Even though the Financials section is further down in your restaurant business plan, it is one of the most important components for securing investors and bank funding.

We recommend hiring a trained accountant  to help you prepare this section so that it will be as accurate and informative as possible.

Fanty & Mingo’s needs $250,000 of capital investment over the next year and a half for the following:

• Renovations to leased space
• Dining room furniture
• Kitchen and food-prep equipment
• Liquor license

Projected profit and loss won’t jump drastically in the first year, but, over time, Fanty & Mingo’s will develop its reputation and client base. This will lead to more rapid growth toward the third and fourth years of business.

Most entrepreneurs starting a new business find it valuable to have multiple formats of their business plan.

The information, data, and details remain the same, but the length and how you present them will change to fit a specific set of circumstances.

Below we discuss the four most common business plan formats to cover a multitude of potential situations.

Elevator Pitch

An elevator pitch is a short summary of your restaurant business plan’s executive summary.

Rather than being packed full of details, the elevator pitch is a quick teaser of sorts that you use on a short elevator ride (hence the name) to stimulate interest in potential customers, partners, and investors

As such, an effective elevator pitch is between 30 and 60 seconds and hits the high points of your restaurant business plan.

A pitch deck is a slide show and oral presentation that is designed to stimulate discussion and motivate interested parties to investigate deeper into your stakeholder plan (more on that below).

Most pitch decks are designed to cover the executive summary and include key graphs that illustrate market trends and benchmarks you used (and will use) to make decisions about your business.

Some entrepreneurs even include time and space in their pitch deck to demonstrate new products coming down the pipeline.

This won’t necessarily apply to a restaurant business plan, but, if logistics permit, you could distribute small samples of your current fare or tasting portions of new dishes you’re developing.

Stakeholder Plan (External)

A stakeholder plan is the standard written presentation that business owners use to describe the details of their business model to customers, partners, and potential investors.

The stakeholder plan can be as long as is necessary to communicate the current and future state of your business, but it must be well-written, well-formatted, and targeted at those looking at your business from the outside in.

Think of your stakeholder plan as a tool to convince others that they should get involved in making your business a reality. Write it in such a way that readers will want to partner with you to help your business grow.

Management Plan (Internal)

A management plan is a form of your restaurant business plan that describes the details that the owners and managers need to make the business run smoothly.

While the stakeholder plan is an external document, the management plan is an internal document.

Most of the details in the management plan will be of little or no interest to external stakeholders so you can write it with a higher degree of candor and informality.

After you’ve created your restaurant business plan, it’s time to take steps to make it a reality.

One of the biggest challenges in ensuring that your business runs smoothly and successfully is managing  and optimizing  your team. The Sling  app can help.

Sling not only includes powerful and intuitive artificial-intelligence-based scheduling tools but also many other features to help make your workforce management more efficient, including:

• Time and attendance tracking
• Built-in time clock
• Labor cost  optimization
• Data analysis and reporting
• Messaging and communication
• And much more…

With Sling, you can schedule faster, communicate better, and organize and manage your work from a single, integrated platform. And when you use Sling for all of your scheduling  needs, you’ll have more time to focus on bringing your restaurant business plan to life.

For more free resources to help you manage your business better, organize and schedule your team, and track and calculate labor costs, visit GetSling.com  today.

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This content is for informational purposes and is not intended as legal, tax, HR, or any other professional advice. Please contact an attorney or other professional for specific advice.

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How to Write a Restaurant Business Plan in 2024 (Free Template)

So you want to open a restaurant? Then you need a business plan.

A restaurant business plan is your roadmap to success. It outlines and forecasts every aspect of your restaurant’s operation and management —from menu design and location to financial planning and staff training. A comprehensive restaurant business plan demonstrates professionalism and a clear understanding of goals, increasing your chances of achieving long-term success in the competitive restaurant industry.

Why is a strong business plan important? Because it turns your restaurant idea into reality. According to the National Restaurant Association , having a business plan increases your chances of success by preparing you for problems before they arise and attracting investors and partners.

Planning is the key to restaurant success. Without a plan, you risk being part of the 30% of restaurants that fail in the first year​. To make sure your restaurant succeeds, you can start by creating a business plan. Financial projections are a crucial component, helping to secure funding and plan for the future. Here’s how to get started.

The importance of a restaurant business plan 

Think of your business plan as your ultimate guide, showing business owners, stakeholders, and investors how you’re going to turn your vision into reality. It ensures nothing is overlooked as you grow your restaurant . When you’re deep in the chaos of construction, licensing, staffing, and other challenges, your business plan will keep you on track and focused. Without one, navigating the complex world of opening a restaurant becomes much tougher.

A solid business plan is also key to attracting investors. Most new restaurants need some outside capital from hospitality investors or silent partners. Before they invest in your dream, they need to see that you’ve got a solid, thought-out plan for success. Your business plan shows investors that you’ve considered every expense and every possible scenario. It provides a complete description of your strategy, highlights the experience and skills of your management team, and explains why and how it will succeed.

Every business should have a business plan, whether new or existing. Business plans help you focus on your goals and can help get back on track if you stray from them.

• How to write a restaurant business plan

Whether this is your first business plan or your 10th, using a template specifically designed for the restaurant industry can be incredibly helpful. Our restaurant business plan template includes all the necessary sections you need. You can download a customizable copy of the business plan template here.

Conducting a thorough market analysis to understand customer demographics and competition is crucial for the success of your restaurant. Keep reading to learn about the key elements that make a restaurant business plan successful.

Further reading

• How to Write a Restaurant Business Plan Executive Summary
• Your Complete Guide to Restaurant Financing and Loans
• How To Conduct a Restaurant Market Analysis
• Essential elements of a restaurant business plan

Design a branded cover page

Start with a branded cover page that showcases your logo, brand fonts, and all relevant contact information. This sets a professional tone and makes your business plan easily identifiable.

Write the executive summary

Begin your restaurant business plan with an executive summary . This section introduces and sums up your entire vision, making sure to grab the reader’s attention. It should make investors feel invested in your idea and eager to read more.

Key elements to include are your restaurant’s mission statement , proposed concept, how you’ll execute the plan, an overview of potential costs, and the anticipated return on investment. Describe your restaurant concept, detailing the type of food being served, service style, design elements, and unique features. This is also a great spot to highlight your business’s core values. A strong executive summary sets the tone for your business plan and helps attract investor interest.

Additionally, include a management team write-up to highlight the credentials and past experiences of your management team, demonstrating their ability to run a successful establishment.

A well-conceived mission statement can provide a guiding light to keep your restaurant moving in the right direction. It helps ensure that every decision you make and every interaction you have is in line with your core values and goals.

Create the company overview

In this section, you’ll lay out the foundational details of your restaurant. Start by introducing the basic information: the restaurant’s name, address, and contact details. Include information about the owner and their background, showcasing their experience and passion for the industry. This sets the stage for your business’s credibility.

Next, describe the restaurant’s legal standing and its short- and long-term objectives. This helps potential investors understand the structure and vision of your business.

Highlight your understanding of the local food industry with a brief market research summary. Explain why your restaurant will succeed in this market by demonstrating awareness of local dining trends and consumer preferences. Crafting your own restaurant business plan is crucial to showcase your dedication and strategic planning, learning from others' mistakes to ensure success.

Here’s a sample layout for this section:

Company description

Restaurant Name : [Restaurant Name]

Location: [Restaurant Address]

Contact: [Restaurant Phone Number] | [Restaurant Email Address]

Owner: [Owner Name]

Experience: [Owner Name] has over [Number] years of experience in the restaurant industry. They have worked in various roles, including [List of Roles]. They are passionate about food and creating a memorable dining experience for their guests.

Legal Standing: [Restaurant Name] is a [Type of Legal Entity] registered in [State/Province].

• How to Write a Great Restaurant Description

Include an industry analysis

First describe the current state of the market sector your restaurant will be in and the specific area you will be in. This should include local economic growth, existing restaurants, infrastructure projects, nearby businesses, residential areas and foot and car traffic counts.

To create an effective and professional business plan, it is important to study restaurant business plan samples.

1. Review your target market

The restaurant industry is competitive so you need to find your niche. What will make your restaurant different? Who will your restaurant attract and who will be your repeat customers? Describe your target market and compare it to the overall restaurant industry in terms of diner demographics, characteristics and behaviour.

2. Location analysis

Even if you don’t have a specific location yet, focus on the general area or city where you will be opening your restaurant and explain why. Include local economic growth, major events and nearby infrastructure projects. Compare the current market conditions to your target market to show the proposed location fits your ideal customer profile. Investors will be looking closely at this section to make sure the location is right for your concept.

3. Competitive analysis

Get into the competitive landscape around your proposed location. Detail the number of other restaurants in the area, especially those with similar concepts. Investors want to know what will make customers choose your restaurant over the competition. What will make your food and service stand out and what other advantages do you have, like longer hours? Use a competitive matrix to show you understand your niche in the market.

Put together a restaurant marketing plan 

The marketing section outlines how you’ll promote your restaurant before and after opening. Not sure where to start? Check out our guide here. A well-thought-out marketing plan is crucial to grow a successful restaurant and distinguish it from competitors.

Start by listing out specific tactics you’ll use pre and post-launch. Will you work with a PR manager? Launch a social media account to document the build-out and generate buzz. Share those details. If you already have a large social media following , make sure to mention it.

Once the restaurant is open , which channels will you use to keep the momentum going? Email marketing? Regular social media posts? Charity partnerships? Local TV and radio ads? Will you invest in customer relationship management software to keep in touch with regulars or implement a loyalty program?

This section should give a clear picture of your promotional strategy and how you plan to engage with potential customers from the start.

Outline your operation plan

Here’s how to outline your restaurant’s day-to-day operations once the doors open. Cover these key areas:

Clearly defining the service style of your restaurant, whether it is fine dining , quick-service, self-service, or another type, is important to ensure a consistent customer experience.

1. Staffing

Think about the positions you'll need and how many people you'll need for each role. What will make your place a fantastic workplace? Outline the pay for each position, how you'll recruit the right people, and what the hiring criteria will be.

2. Customer service policies and procedures

How will you ensure an exceptional and consistent guest experience every time? Detail your service values, policies, and procedures, and explain how you'll enforce or encourage them.

3. Restaurant point of sale and other systems

How will you keep track of sales and inventory, manage takeout and delivery, control labor, handle cash, process payroll, and accept various payment types? Cover the systems you'll use for all these tasks.

4. Suppliers

Where will you get your ingredients? Think about both one-time equipment purchases and items that need regular replenishment. Detail your plans for sourcing these essentials.

Nail down your financial game plan with first-year projections

The financial analysis usually wraps up your business plan, and it’s where investors really focus in. They want to see exactly how you’ll spend their money in the first year and how you expect costs and revenue to stack up. Make sure to hit these key points in this section.

1. Your investment plan

Here’s where you put in the initial investment and how you’ll use it in the first year. Think kitchen equipment, furniture, decor, payroll, legal fees, marketing, and a bit of working capital.

2. The projected profit and loss (P&L) statement

Since the business plan is done way before you open your restaurant you’ll need to make some educated guesses for your P&L statement. Estimate costs and sales based on your restaurant’s size, target market and the local competition. Use this P&L template and guide to dive deeper into P&L statements and create one for your future restaurant.

3. The break-even strategy

This is where you show investors how much monthly revenue you’ll need to cover all your overhead and operational costs. Remember there are always variable costs so highlight what you think those will be. How will you hit that revenue target during slow months?

4. Cash flow prediction

Your cash flow expectations hinge on your inventory purchases, staff size, payroll, and payment schedule. Some months will be better than others once your restaurant is up and running. This cash flow analysis will show investors that, based on your forecasts, your restaurant can sustain itself during leaner months without needing extra investments.

How to sell a restaurant idea and master your business plan presentation

Once your business plan is polished and ready, it's time to become its number one expert. Investors want to see that you know every nook and cranny of your business and are confident you can make it happen.

When you're ready, email your business plan to anyone in your network who might be interested in investing. With any luck, you'll get some interest, and investors will want to meet to discuss your restaurant.

Some investors might want a pitch presentation alongside the printed business plan. Use a professional template from Google Sheets or PowerPoint, and practice until you can nail the presentation without notes.

Be prepared for any questions—both the expected ones and those that come out of left field. If you don’t know an answer on the spot, it’s fine to say you’ll find out and get back to them quickly.

A well-crafted restaurant business plan serves as a roadmap to success, guiding every aspect of the venture from menu design to employee training.

By carefully considering each component of the plan, aspiring restaurateurs can increase their chances of securing funding, attracting customers, and achieving their long-term goals. Including a sample menu in the business plan is necessary to showcase planned dishes and prices, which helps in selling the restaurant concept to potential investors and customers.

Remember, a restaurant business plan is not just a document to satisfy investors; it is a living tool that should be revisited and updated regularly as the business grows and evolves.

By staying committed to the plan and adapting it as needed, restaurateurs can ensure that their culinary dreams have a solid foundation for success.

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How much profit does the restaurant make.

When it comes to restaurant profitability, the numbers can widely vary. On average, restaurants report profit margins between 3% and 5% annually.

Fast-food establishments often have lower margins but benefit from a high volume of customers and quick turnover rates. In contrast, fine dining venues, although charging higher prices, see fewer customers and slower turnover, which influences their profit margins differently.

Our research indicates that, regardless of the type of restaurant, the average monthly profit usually falls between $15,000 and $25,000.

How to open a restaurant without money?

Starting a restaurant can be a daunting task, especially when funds are tight. However, with some creativity and determination, you can turn your dream into a reality. Here’s how:

Innovate Your Restaurant Concept

Consider a unique, low-cost restaurant concept. Instead of a full-scale establishment, perhaps a pop-up restaurant or a delivery-only kitchen could better fit your budget. Flexibility in your concept can significantly reduce initial costs.

Seek Funding Alternatives

Traditional bank loans aren't the only option. Look for investors who believe in your vision or explore crowdfunding platforms like Kickstarter or GoFundMe . Sometimes, you can even find grants aimed at smal l business startups.

Leverage Online Platforms

Start by building a strong online presence. Create a website and utilize social media to attract and engage customers. Online marketing can be a cost-effective way to generate buzz and gather a customer base before you even open your doors.

Collaborate with Other Businesses

Partnerships can pave the way for mutual growth. Collaborate with food suppliers, local farms, or even other small businesses to share costs and resources. This strategy can also expand your network and increase visibility within your community.

Start Small: Food Trucks or Catering

Consider launching your concept through a food truck, catering service, or pop-up stand. These options require significantly less capital than a traditional sit-down restaurant and can help you build your brand and customer base.

Growth Marketing Manager at Eat App

Saif Alnasur used to work in his family restaurant, but now he is a food influencer and writes about the restaurant industry for Eat App.

Reviewed by

Nezar Kadhem

Co-founder and CEO of Eat App

He is a regular speaker and panelist at industry events, contributing on topics such as digital transformation in the hospitality industry, revenue channel optimization and dine-in experience.

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How to Write a Restaurant Business Plan

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When starting a business—no matter what type of business that may be—a business plan is essential to map out your intentions and direction. That’s the same for a restaurant business plan, which will help you figure out where you fit in the landscape, how you’re going to differ from other establishments around you, how you’ll market your business, and even what you’re going to serve. A business plan for your restaurant can also help you later if you choose to apply for a business loan .

While opening a restaurant isn’t as risky as you’ve likely heard, you still want to ensure that you’re putting thought and research into your business venture to set it up for success. And that’s where a restaurant business plan comes in.

We’ll go through how to create a business plan for a restaurant and a few reasons why it’s so important. After you review the categories and the restaurant business plan examples, you can use the categories to make a restaurant business plan template and start your journey.

Why you shouldn’t skip a restaurant business plan

First-time restaurateurs and industry veterans alike all need to create a business plan when opening a new restaurant . That’s because, even if you deeply understand your business and its nuances (say, seasonal menu planning or how to order correct quantities), a restaurant is more than its operations. There’s marketing, financing, the competitive landscape, and more—and each of these things is unique to each door you open.

That’s why it’s so crucial to understand how to create a business plan for a restaurant. All of these things and more will be addressed in the document—which should run about 20 or 30 pages—so you’ll not only have a go-to-market strategy, but you’ll also likely figure out some things about your business that you haven’t even thought of yet.

Additionally, if you’re planning to apply for business funding down the line, some loans—including the highly desirable SBA loan —actually require you to submit your business plan to gain approval. In other words: Don’t skip this step!

How much do you need?

with Fundera by NerdWallet

We’ll start with a brief questionnaire to better understand the unique needs of your business.

Once we uncover your personalized matches, our team will consult you on the process moving forward.

How to write a restaurant business plan: Step by step

There’s no absolute format for a restaurant business plan that you can’t stray from—some of these sections might be more important than others, for example, or you might find that there’s a logical order that makes more sense than the one in the restaurant business plan example below. However, this business plan outline will serve as a good foundation, and you can use it as a restaurant business plan template for when you write your own.

Executive summary

Your executive summary is one to two pages that kick off your business plan and explain your vision. Even though this might seem like an introduction that no one will read, that isn’t the case. In fact, some investors only ask for the executive summary. So, you’ll want to spend a lot of time perfecting it.

Your restaurant business plan executive summary should include information on:

Mission statement: Your goals and objectives

General company information: Include your founding date, team roles (i.e. executive chef, sous chefs, sommeliers), and locations

Category and offerings: What category your restaurant fits into, what you’re planning to serve (i.e. farm-to-table or Korean), and why

Context for success: Any past success you’ve had, or any current financial data that’ll support that you are on the path to success

Financial requests: If you’re searching for investment or financing, include your plans and goals here and any financing you’ve raised or borrowed thus far

Future plans: Your vision for where you’re going in the next year, three years, and five years

When you’re done with your executive summary, you should feel like you’ve provided a bird’s eye view of your entire business plan. In fact, even though this section is first, you will likely write it last so you can take the highlights from each of the subsequent sections.

And once you’re done, read it on its own: Does it give a comprehensive, high-level overview of your restaurant, its current state, and your vision for the future? Remember, this may be the only part of your business plan potential investors or partners will read, so it should be able to stand on its own and be interesting enough to make them want to read the rest of your plan.

Company overview

This is where you’ll dive into the specifics of your company, detailing the kind of restaurant you’re looking to create, who’s helping you do it, and how you’re prepared to accomplish it.

Your restaurant business plan company overview should include:

Purpose: The type of restaurant you’re opening (fine dining, fast-casual, pop-up, etc.), type of food you’re serving, goals you have, and the niche you hope to fill in the market

Area: Information on the area in which you’re opening

Customers: Whom you’re hoping to target, their demographic information

Legal structure: Your business entity (i.e. LLC, LLP, etc.) and how many owners you have

Similar to your executive summary, you won’t be going into major detail here as the sections below will get into the nitty-gritty. You’ll want to look at this as an extended tear sheet that gives someone a good grip on your restaurant or concept, where it fits into the market, and why you’re starting it.

Team and management

Barely anything is as important for a restaurant as the team that runs it. You’ll want to create a section dedicated to the members of your staff—even the ones that aren’t yet hired. This will provide a sense of who is taking care of what, and how you need to structure and build out the team to get your restaurant operating at full steam.

Your restaurant business plan team and management section should have:

Management overview: Who is running the restaurant, what their experience and qualifications are, and what duties they’ll be responsible for

Staff: Other employees you’ve brought on and their bios, as well as other spots you anticipate needing to hire for

Ownership percentage: Which individuals own what percentage of the restaurant, or if you are an employee-owned establishment

Be sure to update this section with more information as your business changes and you continue to share this business plan—especially because who is on your team will change both your business and the way people look at it.

Sample menu

You’ll also want to include a sample menu in your restaurant business plan so readers have a sense of what they can expect from your operations, as well as what your diners can expect from you when they sit down. This will also force you to consider exactly what you want to serve your diners and how your menu will stand out from similar restaurants in the area. Although a sample menu is in some ways self-explanatory, consider the following:

Service : If your brunch is as important as your dinner, provide both menus; you also might want to consider including both a-la-carte and prix fixe menus if you plan to offer them.

Beverage/wine service: If you’ll have an emphasis on specialty beverages or wine, a separate drinks list could be important.

Seasonality: If you’re a highly seasonal restaurant, you might want to consider providing menus for multiple seasons to demonstrate how your dishes (and subsequent purchasing) will change.

Market analysis

This is where you’ll begin to dive deeper. Although you’ve likely mentioned your market and the whitespace you hope to address, the market analysis section will enable you to prove your hypotheses.

Your restaurant business plan market analysis should include:

Industry information: Include a description of the restaurant industry, its size, growth trends, and other trends regarding things such as tastes, trends, demographics, structures, etc.

Target market: Zoom in on the area and neighborhood in which you’re opening your restaurant as well as the type of cuisine you’re serving.

Target market characteristics: Describe your customers and their needs, how/if their needs are currently being served, other important pieces about your specific location and customers.

Target market size and growth: Include a data-driven section on the size of your market, trends in its growth, how your target market fits into the industry as a whole, projected growth of your market, etc.

Market share potential: Share how much potential there is in the market, how much your presence will change the market, and how much your specific restaurant or restaurant locations can own of the open market; also touch on any barriers to growth or entry you might see.

Market pricing: Explain how you’ll be pricing your menu and where you’ll fall relative to your competitors or other restaurants in the market.

Competitive research: Include research on your closest competitors, how they are both succeeding and failing, how customers view them, etc.

If this section seems like it might be long, it should—it’s going to outline one of the most important parts of your strategy, and should feel comprehensive. Lack of demand is the number one reason why new businesses fail, so the goal of this section should be to prove that there is demand for your restaurant and show how you’ll capitalize on it.

Additionally, if market research isn’t your forte, don’t be shy to reach out to market research experts to help you compile the data, or at least read deeply on how to conduct effective research.

Marketing and sales

Your marketing and sales section should feel like a logical extension of your market analysis section, since all of the decisions you’ll make in this section should follow the data of the prior section.

The marketing and sales sections of your restaurant business plan should include:

Positioning: How you’ll describe your restaurant to potential customers, the brand identity and visuals you’ll use to do it, and how you’ll stand out in the market based on the brand you’re building

Promotion: The tools, tactics, and platforms you’ll use to market your business

Sales: How you’ll convert on certain items, and who/how you will facilitate any additional revenue streams (i.e. catering)

It’s likely that you’ll only have concepts for some of these elements, especially if you’re not yet open. Still, get to paper all of the ideas you have, and you can (and should) always update them later as your restaurant business becomes more fully formed.

Business operations

The business operations section should get to the heart of how you plan to run your business. It will highlight both internal factors as well as external forces that will dictate how you run the ship.

The business operations section should include:

Management team: Your management structure and hierarchy, and who is responsible for what

Hours: Your hours and days of operation

Location: What’s special about your location that will get people through the door

Relationships: Any advantageous relationships you have with fellow restaurateurs, places for sourcing and buying, business organizations, or consultants on your team

Add here anything you think could be helpful for illustrating how you’re going to do business and what will affect it.

Here, you’ll detail the current state of your business finances and project where you hope to be in a year, three years, and five years. You’ll want to detail what you’ve spent, what you will spend, where you’ll get the money, costs you might incur, and returns you’ll hope to see—including when you can expect to break even and turn a profit.

Financial statements: If you’ve been in business for any amount of time, include existing financial statements (i.e. profit and loss, balance sheet, cash flow, etc.)

Budget: Your current budget or a general startup budget

Projections: Include revenue, cash flow, projected profit and loss, and other costs

Debt: Include liabilities if the business has any outstanding debt or loans

Funding request: If you’re requesting a loan or an investment, lay out how much capital you’re looking for, your company’s valuation (if applicable), and the purpose of the funding

Above all, as you’re putting your financials together, be realistic—even conservative. You want to give any potential investors a realistic picture of your business.

Feel like there are other important components but they don't quite fit in any of the other categories (or make them run too long)? That’s what the restaurant business plan appendix section is for. And although in, say, a book, an appendix can feel like an afterthought, don’t ignore it—this is another opportunity for you to include crucial information that can give anyone reading your plan some context. You may include additional data, graphs, marketing collateral (like logo mockups), and more.

LLC Formation

The bottom line

Whether you’re writing a restaurant business plan for investors, lenders, or simply for yourself and your team, the most important thing to do is make sure your document is comprehensive. A good business plan for a restaurant will take time—and maybe a little sweat—to complete fully and correctly.

One other crucial thing to remember: a business plan is not a document set in stone. You should often look to it to make sure you’re keeping your vision and mission on track, but you should also feel prepared to update its components as you learn more about your business and individual restaurant.

This article originally appeared on JustBusiness, a subsidiary of NerdWallet.

On a similar note...

ZenBusinessPlans

100+ Sample Food Business Plans and Templates

Food generally is an essential consumable item. A lot of entrepreneurs these days are seriously on the lookout for profitable and trending food business ideas to start a new business. Choosing the right niche is the first and most important step for any business initiative.

Increasing population and desire to have easy access to food are the factors that create more opportunities in the food industry. Starting up a business is the best way to get out of the rat race and into being your own boss. But when it comes to the food industry, there are many things that can go wrong.

Even before the pandemic, restaurant owners were finding it difficult to fill chef spaces.  But since COVID became a worldwide problem, this situation has become worse. The shutting down of social places meant that long-time workers in the food business have swapped to new job roles.

Don’t let this doom and gloom put you off, though, as we have some amazing ideas to help you get past these struggles and create a successful food business in 2023! If you keep your business small before you try reaching for the stars, you will be more likely to push through those barriers.

Sample Business Plans for Food Industry

1. charcuterie business plan.

Charcuterie is a display of prepared meats paired with cheeses and plain vegetables on a traditional board. Charcuterie is the culinary art of preparing meat products such as bacon, salami, ham, sausage, terrines, galantines, ballotines, pâtés, and confit professionally. Till today, this has remained a popular way to feed guests on a budget for small parties or wine tastings, and a person that prepares charcuterie is called a Charcutier.

2. Food Truck Business Plan

We said we would talk about food trucks, and here we are! A food truck is the best way to get your meals and hot snacks to festival-goers, but you can also use them like a classic restaurant. Some people set up shop in a location, clamp their truck to the floor and buy benches for their customers to sit on.

You still have that fun alfresco feeling without having to pay for top restaurant prices. We suggest using a food truck if your concepts aren’t time-consuming. If you have a dish that takes a long time to create, then your customers will be less likely to stick around for their meal.

This is because trucks are considered a fast food option. Instead of a normal fast food restaurant, though, many customers expect a more exciting menu from a truck in comparison.

The burgers are more than just a burger; they have 5 extra ingredients that make your mouth water from just smelling it. You can afford to be more creative in a food truck, as you won’t have to pay the same licenses or permits. This means you can use more ingredients and charge the same price as a normal burger.

3. Nano Brewery Business Plan

In simple terms, a nano brewery is a brewery (plant) that produces a small amount of beer per time; it is a small-scale brewery that can’t be compared to conventional brewery plants or microbrewery plants and it is usually owned independently. Any entrepreneur that has some cash and brewing technique can comfortably start his or her own nano brewery business.

4. Religious Coffee Shop Business Plan

According to reports, 7 in 10 Americans drink coffee every week; 62% drink coffee every day, making it second only to water. There are over 24,000 coffee shops in the United States, with an average sell rate of 230 cups per day.

Truth be told, coffee has become a crucial part of a cultural revolution, and owing to some amazing trends, it seems that growth will continue. Churches, ministries, and entrepreneurs in the United States are beginning to leverage coffee’s popularity and are gradually turning it into an opportunity for outreach and faith development.

5. Cocktail Bar Business Plan

A cocktail bar is a bar or small restaurant where cocktails are the main drinks available; a characteristic feature of many standard cocktail bars is a wide selection of assorted cocktail drinks available by the glass. A cocktail is a mixed drink typically made with a distilled beverage (such as gin, brandy, vodka, whiskey, tequila, cachaça, or rum) that is mixed with other ingredients. If beer is one of the ingredients, the drink is called a beer cocktail.

6. Fruit Juice Shop Business Plan

A fruit juice bar, or fruit juice shop is a small, informal restaurant where juice and in most cases, smoothies are made and served to customers. Fruit juice is ideally 100 percent pure juice made from the flesh of fresh fruit or from whole fruit, depending on the type used.

7. Cold Storage Business Plan

A cold storage business is a commercial facility for storing perishable products such as fruits, vegetables, meat, fish, furs, etc. under controlled conditions for longer periods. Based on the storage conditions, cold storage may be classified into three categories – short-term or temporary storage, long-term storage, and frozen storage.

Available data shows that the U.S. cold storage market size was estimated at USD 15.84 billion in 2019 and is expected to reach USD 16.43 billion in 2020.

8. Funnel Cake Business Plan

A funnel cake shop is a business that bakes and sells funnel cakes. Please note that the name “funnel cake” was derived from the method of squeezing batter through a funnel in a circular pattern into hot oil to achieve a dizzying pattern of crispy-fried dough.

The funnel cake business is a niche idea in the cake and bakery industry and available statistics have it that the global bakery product market size was estimated at USD 203.8 billion in 2018.

9. Fig and Coconut Jam Business Plan

A fig and coconut jam production company is a niche jam, jelly, and preserves business that produces and sells fig and coconut jam. Fig and coconut jam can be used like other jams as a fruit spread for toast, scones, cakes, and other baked goods, and it can also be used as a condiment for savory foods.

10. Cotton Candy Business Plan

A cotton candy business is a business that makes and sells cotton candies most especially at children’s parties, parks, stadiums et al. Cotton candy, which is also known as fairy floss and candy floss, is a spun-sugar confection that resembles cotton. The U.S. candy market is expected to reach a value of USD 19.6 billion by 2025, according to a new report by Grand View Research, Inc.

11. Hot Dog Vendor Business Plan

A hot dog vendor business is a business that sells different types of hot dogs and drinks from a shop, cart, or food truck. Hot dogs are prepared commercially by mixing the ingredients (meats, spices, binders, and fillers) in vats where rapidly moving blades grind and mix them all together. This mixture is forced through tubes for cooking.

The market size of the Hot Dog and Sausage Production industry is $19.2bn in 2023 and the industry is expected to increase by 3.6 percent going forward.

12. Crepe Restaurant Business Plan

A crepe restaurant is a niche restaurant that serves crepes (pancakes) as its main menu. A crepe is a French pancake that is made with a thin batter containing flour, eggs, melted butter, salt, milk, and water. Crepes can be filled with a variety of sweet or savory mixtures. Savory buckwheat crepes are always served for lunch and dinner in a crepe restaurant while sweet crepes are for dessert or snack.

13. Food Hub Business Plan

A food hub business as defined by the USDA is “a centrally located facility with a business management structure facilitating the aggregation, storage, processing, distribution, and/or marketing of locally/regionally produced food products.

Food hubs also fill gaps in food system infrastructures, such as transportation, product storage, and product processing. Available data shows that there are about 212 food hubs in the United States and industry data indicates that local food sales totaled at least $12 billion in 2014 and estimates that the market value could hit $20 billion.

Before Starting a Food Business, Test your idea

First off, you should be testing your ideas before putting a deposit on a business loan. Finding the problems early on will stop you from diving into a money pit. Use our advice like a checklist to guide you through this testing phase, and be ready to receive criticism. Remember, you cannot improve or create a strong foundation if you ignore everyone’s advice.

a. Feedback From 3rd Parties

The main reason why people think about creating a food business is because their friends or family say they should. They drool over your stews, make heart-eyes over your steaks, and lovingly long for another bite. Well, in reality, your friends and family are probably boosting your ego or sugar-coating their reaction.

We aren’t saying they are lying necessarily, but they might ignore some of your poorer meals because they know you are trying your best. Your customers won’t be so forgiving. To make sure your friends aren’t saying you are better than you are, you need a true third party to judge your food tasting sessions.

You could ask your co-workers to take the plate and make an anonymous comment. If they are mostly positive, that’s great; you can then adjust your recipes, packaging, service standards in accordance with all the positive and negative feedback.

You could also talk to local companies in the same area of business as you. Ask them if your packaging is appropriate, if they have advice for a new business owner, and anything else that you are worried about. Doing this beginner networking is a great way to start a community too. Local businesses are normally more friendly than chains and will be happy to help you on your journey.

b. Perfect “One Food” Business idea At A Time

You might feel as though you need a whole menu of amazing food, but in reality, you have to remember that you are starting at the bottom. Having one fantastic idea and putting a lot of effort into it would be a more successful business venture than spreading your ideas too thin.

When it comes to testing, your test group may become overwhelmed if they are given too many options. It wouldn’t be uncommon for the group to start comparing dishes to each other rather than their normal experiences.

In the testing group, you want these “customers” to tell you if your ideas will make it, if they are good enough to be sold and if there is a problem that can be fixed. If they have a lot to look at, they will simply tell you which one is the best. Once you find the best variation of that one food product, you can then start to work on another.

c. Look After The “Other” 20% Of Your Online Food Order Customers

There are normally 3 types of customers in the food industry; the ones who enjoy your food enough to try it again another time or simply not dismiss it; ones who will absolutely love your food and will keep coming back; and those who like to try new foods on a whim.

If the first type of person doesn’t like your food, they will simply not return. If the second type of person has a bad experience, they will try again. If this second visit redeems the food, they will remain loyal, but if it doesn’t save their experience, they will either drop into the first type or not come back.

Depending on how good your business is, you might have either a large percentage of lovers and a low percentage of “it’s fine” ers, or it can be the other way around. However, around 20% of your customers will likely be the third type.

Going to restaurants and vendors or trying new sweets on a whim is a growing hobby for many people. The third type wants to be the first ones to experience this unique and potentially viral adventure. These people will likely make a review on whatever social media network they use, and this can either boom or bury your business.

These people will not hesitate to share their lengthy and detailed opinions about your business. Of course, you should always take these opinions with a pinch of salt, as a negative review on a blog often gets more traction than a positive one; however, you should take note of what they are saying. Pleasing these reviewers will make your business look good online, and it can help you create a big fan base.

• Culinary Arts

How to start your food business: An 8-step guide to success

February 22, 2024 •

8 min reading

Got a great idea for a food business but not sure how to get started? Find out what to consider, and how to make it happen with our practical 8-step guide to sucessfully launching a food business.

Are you a passionate entrepreneur with an innovative idea for a restaurant, a skilled baker ready to take your talents to the next level, or someone with dreams of hitting the road with a food truck , offering your vibrant street food creations to people anywhere? Starting a new food business can be an exhilarating adventure, but it can also be a daunting journey filled with unexpected challenges and bureaucratic hurdles that require a combination of business expertise and determination to overcome.

Is now a good time to launch a food business?

Well, it turns out that now might be a great time to take the plunge. Research shows that the food service industry is projected to grow from $2,646.99 billion in 2023 to $5,423.59 billion by 2030, at a CAGR of 10.79% during the forecast period.

But the idea of starting up your own F&B business may seem daunting, especially when the outlook for start-ups is bleak. Research shows that as many as 90% of new restaurants fail. What's more, restauranteurs and other hospitality business owners have voiced their concerns lately about the affect of the rising cost of labor, energy and inflation on produce on the market. These rising overheads are making for a very challenging market, even for seasoned professionals to navigate.

In the world of business, there is never a perfect time to start. Even in ideal conditions, a business may not survive. However, some of the most successful businesses have emerged from challenging circumstances and economic hardship. It's logical, really. If a business can thrive during tough times, it demonstrates resilience and the ability to overcome future difficulties. So, don't wait for the perfect moment. Take the leap and give your business every chance at success.

So to help you get started, we’ve pulled together an 8-step beginner’s guide, with insider tips to give you a head start.

1. Make a solid Business Plan

The first thing you’ll want to do before making any investment is do your research, diligently. Spend a few weeks (or even months) getting a deeper understanding of the broader food service landscape, your customer target, latest trends, and competitors, and start writing a business plan for your investors. Think of it as exploring your 4C’s: customer, consumer, channel, and context.

For this, you’ll want to:

• Define your target market : Who is your new business targeting – baby boomers, Gen X, Gen Z, empty nesters, seniors? Once you’ve defined your target segment, make sure you understand what they buy, why they buy, where they buy from, and what makes them tick. This will help you create a relevant, targeted offering.
• Define your USP : Find what sets you apart from the rest of the herd. Have a look at what your direct (and indirect) competitors are doing, and establish your point of competitive difference. Now here, it doesn’t have to be radical, but it does have to be relevant. For example, if you’re targeting young families, creating a child-friendly establishment with nutritious children’s meals could be enough to give you a leg up on the competition.
• Define your restaurant style : Are you thinking of opening a bakery, coffee shop, quick-service, fast-casual, or full-service dining restaurant? Each one of these channels requires its unique approach, operating hours, and investment, so make sure to pick one that suits you as an individual and the work schedule that you’ll want to have.
• Select your food type/menu offering: Think carefully about your menu and the type of food you’ll want to offer – and do so early on in the process. Find out what the latest menu trends are (especially for your target market) and tailor your offering to them. Some of the hottest trends right now include vegetarian/vegan diets, allergy-friendly & gluten-free menu options , and sourcing your produce locally.
• Define your brand : Your branding – from your logo and the imagery you use, to the design of your menu, the music you play, and even and uniforms of your staff – define what your business is all about, and what you stand for. It sets the tone for your restaurant and lets your customers know what they can expect. Think carefully about how you want to position yourself and what you want your identity to be.

Once you have your business plan in place, go out into the world – and test it. Find some of your target customers and ask them for their thoughts and impressions. This could be as simple as polling a handful of people off the street to a full-blown market research study.

2. Secure your financing

Now it’s time to sort your finances. However not everyone who wants to start a restaurant has the personal funding to do so. In fact, most don’t.

Thankfully, there are lots of other ways that you can find funding for your new venture:

• Get a business loan
• Turn to family/friends
• Find outside investors or bring in a partner
• Venture Capitalists and angels
• Use crowdfunding
• Get government aid

Just remember that it’s likely to take years before you turn your first profit, and money will be tight at first. So think about starting small (with a strategy to scale up) and choose your business partners wisely, because they’ll be around for a good while.

3. Choose your location

You know what they say: “location, location, location”. Well, as it turns out, that’s not always the case. The location you choose for your establishment will depend on several factors, and unless you’re relying heavily on foot traffic, you don’t necessarily need to be in the hottest new retail location.

Here are a few factors you’ll want to consider :

• Cost : based on your sales and profit projections, what can you afford to spend on rent?
• Accessibility to potential customers : how are your customers getting to your restaurant, by foot, by car, or by public transport?
• Restrictive ordinances : some neighborhoods have strict noise regulations or restrictions on the times when your suppliers can deliver your produce
• Proximity to other businesses : competitors and other businesses can influence your traffic, so map out what’s happening around you, and how it could affect your business
• Plans for the future : consider what the neighborhood will look like in 2, 5, or 10 years, and if there are any major development projects underway that could change the local landscape

4. Design the layout of your space

Once you have a venue, it’s time to start working on the layout and design your space.

Of course, this will depend on the type of establishment you’re running, but typically restaurants dedicate about 45-60% of their space to the dining area, about 35% to the kitchen area and the remainder to storage and office space.

Think carefully about the layout of your kitchen and dining areas, and make sure there’s a smooth flow between the two. Prep space is also critical, so make sure your chefs have enough room to plate, garnish, and decorate their dishes.

This might also be the right time to think about what technology will be required in your food business , be it the POS system, kiosks, tablets, or audiovidual elements that contribute to the atmosphere as well as promoting specific products, technology must integrate within the design of your space.

And most importantly: don’t cut corners in your dining area. This is the stage of the show – literally where all of the magic happens – so finding the right ambiance and decor to make your customers feel welcome is critical to success.

5. Choose your suppliers

As a restaurateur, you’ll be working with several different suppliers – from furnishings to POS systems, bar equipment, kitchen appliances, and of course, food. Make your wish list, scope out your short and long-term budget, and go on the hunt for your partners. But remember that while you don’t want to cut corners when it comes to quality, over-priced suppliers can minimize your margins and run your business into the ground. So make sure to negotiate, hard.

But where do you start looking? Try going to wholesale retailers, local farmer’s markets, F&B conventions, ask for recommendations from fellow restaurateurs, or just do a simple Google search.

You’ll be looking for a trustworthy supplier, who has a good track record of providing quality products and a roster of successful partnerships. For food suppliers, be sure to about their delivery schedules and food safety management practices. And go local – they usually offer fresher ingredients whilst also being better for the planet.

6. Get your licenses and permits

When it comes to regulations, every country, county, and city is different. But make sure that you check in with your local regulatory office, and consider getting legal counsel to make sure you adhere to all of your local health & safety codes and food regulations. Another important license is an alcohol license if you plan on serving alcoholic drinks at your eatery.

Just be aware that some licenses can take months to acquire, so make sure to get started on this process well before opening day.

7. Start hiring your employees

First, think about what staff you need to hire for your restaurant type. Based on the scale of your restaurant, this may include HR managers, purchasing experts, accountants, marketing & sales managers, chefs and sommeliers, waiters, hosts, bartenders, and cleaning and dish-washing staff. Make sure to hire enough staff for each job, and anticipate shift planning and back-ups in case of illnesses and vacations.

Look for candidates with sufficient experience and a successful track record, who are quick on their feet, can multi-task, and are efficient. All of your employees should work well under pressure, and customer-facing staff should have exceptional social skills.

And when it comes to hiring staff, you can never be too careful – so do your due diligence. Make sure to do background checks, conduct several face-to-face interviews, and call their references.

8. Advertise your business

Before opening your restaurant, you’ll want to do a fair amount of advertising to alert your local community that there’s a new eatery on the block.

And while word of mouth is still the best form of publicity, here are a few other ways you might like to consider announcing your new venture:

• Build a great website: make sure that it’s easy to navigate and includes all of the key information, including your opening times, menu, booking engine, and if/how you cater to special requests
• Use social media : create accounts on Facebook, Twitter, Linkedin, and Instagram, and share relevant news and high-quality photos of your restaurant and the behind-the-scenes process as you’re getting ready for opening day
• Run some paid media ads: use ad buying platforms to get your restaurant ads seen and heard by thousands of food-loving people who match your target customer on social media sites, search engines, website ads, streaming services, radio and podcasts. A word of caution though, it's best to leave this to the professionals unless you're confident in you own ability to manage digital ads - using a specialist agency of freelancer will ensure you don't accidentally overspend on your ads.
• Host a soft opening : this is not only a great practice-run before opening day, but will also help create some buzz about your restaurant within your local community. Make the guest list small, and consider having a soft opening for family & friends, followed by one for local businesses and partners.
• Offer promotions to new guests : offer a free drink or dessert for the first 10, 50, or 100 customers – you’ll be remembered for your hospitality and generosity. After all, who doesn’t love free stuff?

And with that, we leave you with one last tip for success: work hard, don’t give up, and be prepared to break the mould. The measure of success is ultimately found in the bottom line, however it's important to measure, track and review performance across a range of metrics to continuarlly reassess and tweak your business model as you go.

Starting any new venture will be a challenge and most likely an uphill battle, but in the end, nothing tastes sweeter than victory.

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This five-month intense program of 25 masterclasses will help you shape your business project thanks to management modules and the tools EHL developed for entrepreneurs.  It will also immerse you in culinary operations, from fine-dining cuisine to freshly prepared takeaway food, catering, oenology and R&D.

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Starting a Food Business Checklist: What you Need to Know

• by Lightspeed

minute read

The global pandemic has led to a pent-up demand for visiting restaurants, bars and other food establishments. While most food businesses have shifted focus to curbside pickup and delivery, the restaurant industry’s profits are expected to rise 15% in 2021 . 

The imminent boon is fantastic news, but one of the biggest hurdles to starting a new food business is knowing where to begin. That’s why we’ve created this checklist to help you find the tools to grow and get started on the right foot.

• Construct a business plan
• Buy your equipment
• Assemble your team
• Get licenses and permits
• Set up your point of sale (POS) system

9-step restaurant opening survival guide

Don't miss out on these key steps before opening your restaurant! Check out the must-do items for a successful grand opening.

1. Construct a business plan

The first and most important step to starting a food business is writing a business plan . A food or restaurant business plan should include the following:

• Your business entity type. Are you a sole proprietorship? A general partnership? Or possibly a Limited Liability Company (LLC)?
• Your food business concept. Are you going to be a quick-service restaurant? A full-service restaurant and bar? Or a food truck?
• Your marketing, logo and name. You’ll need to determine how you’ll create a brand that your customers use to recognize your product. 
• Your target market. Based on your concept and price point, what kind of patrons will be attracted to your business?
• Choose an ideal location . If you don’t already have a location for your food business, what neighborhood provides the best chance at a sustainable market share? What kind of competition will you face in a given area?
• Your budget. A budget for expenses such as inventory (food and beverage), labor, rent and utilities.
• Your menu and price range . What dishes, beverages or baked goods will you be serving and at what prices will your meals be profitable?
• Your staffing plans. How many employees will you hire to start with, and how will they be broken down into management, front-of-house, and back-of-house?

These are just a few of the questions you’ll have to ask yourself to construct a business plan.  The exact details of your plan will depend on what type of food business you’re looking to open. To help you get started with writing and organizing your information, here are some simple, easy to use business plan templates .

2. Buy your equipment

Bakery, coffee shop or restaurant equipment is most likely going to one of your biggest startup expenses . You’ll need to buy or rent everything from ovens to flatware before opening your doors. Here are some of the necessary items you’ll need:

• Kitchen appliances like ovens, stoves, grills, fryers and microwaves
• Cold storage appliances such as ice machines and walk-in freezers and refrigerators
• Work surfaces such as countertops, cutting boards, steam tables and cold food tables
• Smallwares like sauté and frying pans, sauce pots with lids and baking sheets
• Utensils for the kitchen such as tongs, ladles and a good knife set
• Silverware for the front-of-house along with napkins, tablecloths and placemats.
• Glassware and barware
• Furnishings such as tables, chairs, a host stand and decor. Make sure you can rearrange your furniture to comply with distancing or capacity requirements, if needed. 
• Curbside pickup and delivery supplies, such as bags and drink holders. 

Remember, every food establishment is different. Therefore, no two restaurants will have the same exact equipment checklist, but this will put you in the right direction.

3. Assemble your team

Each food business concept has different labor and staffing considerations. For example, if you’re planning to start a food truck , it’s probably just you and maybe one or two other people. 

On the other hand, a full-service restaurant will need a handful of servers and bartenders (over the age of 18 if alcohol is served), plus a complete kitchen staff, a trio of hosts to greet the guests and busboys to clean up after them.

It’s not uncommon for people in the food service industry to move around frequently, so job hopping isn’t always a bad sign. With that being said, when hiring an employee, interview everyone thoroughly and make sure you call their references and confirm there are no major red flags.

Here’s a brief list of the type of employees you may need to hire, depending on what kind of food business you’re starting. 

• Bakery: Cashiers, bakers, baristas and kitchen staff
• Cafe: Cashiers and baristas 
• Food Truck: Cashiers and cooks 
• Juice Bar: Cashiers
• Ice Cream Shop: Cashiers and ice cream scoopers 
• Full-Service Restaurant: Hosts, waitstaff, bussers, bartenders, barbacks , dishwashers, prep cooks, line cooks and managers

4. Get licenses and permits

Being compliant with applicable health and safety codes as well as other food service regulations, is more important now than ever. While all businesses require licenses and permits to operate, the food service industry is especially strict because you’re dealing with products that people consume. Here are some of the documents you’ll need to conduct business.

• A Federal Employer Identification Number (EIN) for tax purposes
• A business license from your city, state or province
• A food service license from the state, province or town for any establishment that serves food
• A Certificate of Occupancy (CO) deeming your restaurant safe for customers to occupy
• A tavern license if you only want to sell beer and wine
• A liquor license for those that want to serve hard liquor for cocktails
• A cabaret license if you’re going to have an area for customers to dance

Keep in mind that different restaurant concepts are subject to different regulations as well. For example, food trucks need a different food service license because they’re on the go. In all cases, you’ll be under the oversight of your local authority, so make sure to pay attention to (and train your employees to follow) food service health and safety practices .

5. Set up your point of sale (POS) system

In today’s world, a POS that seamlessly integrates with online ordering to help you offer delivery and curbside pickup has become a necessity. A good restaurant POS should print tickets, manage both in-person and online orders , keep customer tabs open, split checks, customize table layouts and let you take payments anywhere. 

Many POS systems also come with insightful analytics and reporting, so you can quickly identify trends and make quick changes to your staffing or inventory, if need be. These tools can help run your business more efficiently and grow faster. 

POS systems, like everything on our checklist, vary based on what type of food business you’re looking to open. For example, a quick-service POS will have different features and functionality than one for a full-service restaurant or bar . It’s up to you to do your research and find one that best fits your business model.

Getting started on your culinary journey

Your restaurant’s checklist will depend on your concept, size and menu, but this list should give you a sense of what to focus on and where to start. With smart planning and the right tools in place, you’ll have what you need to be successful.  

Itching to get started? Chat with one of our experts to find out how Lightspeed can help you get a jump-start in your brand new food service business. 

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Lightspeed is a cloud-based commerce platform powering small and medium-sized businesses in over 100 countries around the world. With smart, scalable and dependable point of sale systems, it's an all-in-one solution that helps restaurants and retailers sell across channels, manage operations, engage with consumers, accept payments and grow their business.

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Did you find what you are looking for.

Food and beverage is a business category that’s never going off-trend. Why? Eating out is something that everyone enjoys, and we’re not seeing it change anytime soon.

It’s a business market with plenty of room for everyone.

Whether planning to open a small food truck or an expensive fine-dine restaurant, you’ll do great as long as you serve good food and have a solid business plan.

This library of food, beverage, and restaurant business plan examples here can inspire and guide you as you begin to plan your business. So, we got you covered on that part.

Let’s learn more about these food and beverage business plans, starting with their benefits.

Benefits of using an industry-specific business plan example

Believe it or not, using an industry-specific business plan example is the best and probably the quickest way of writing a business plan.

Doubt it? Hold, this may change your perception; an extended list of the benefits of using an industry-specific business plan template.

• Inspiration : Reading a business-specific template can be incredibly helpful in getting content inspiration. Furthermore, it helps you gain insights into how to present your business idea, products, vision, and mission.
• Risk-free method : You are taking a reference from a real-life, let’s say, coffee shop business plan—so you know this plan has worked in the past or uses a method subscribed by experts.
• Deep market understanding : Analyzing and reading such examples can provide clarity and develop a deeper market understanding of complex industry trends and issues you may not know but relate directly to the realities of your business landscape.
• Increased credibility : A business plan developed using an example follows a standard business plan format, wisely presents your business, and provides invaluable insights into your business. There’s no question it establishes you as a credible business owner, demonstrating your deep business and market understanding.
• Realistic financial projections : Financial forecasting being a critical aspect of your plan, this real-life example can help you better understand how they project their financials—ultimately helping you set realistic projections for your business.

These were the benefits; let’s briefly discuss choosing a food business plan sample that best suits your business niche.

Choosing a Food & Beverage Business Plan

This category itself has 40+ business plan templates for various food and restaurant businesses. With many similar business types and templates, you may not find the most suitable one through manual scrolling.

Here are the steps to consider while choosing the most suitable business plan template.

Identify your business type

Are you going to be a fine-dine restaurant targeting local elites and business people online? Or a food truck targeting working professionals on the go? Or a small coffee shop down the street?

Asking yourself these questions will help you identify your business type, which will help in choosing a niche-specific business plan template.

Once you identify your business type, you can choose between templates for different business segments.

Search for the template

We have an in-built search feature, so you can easily search for a business-specific template using your business name as a key term. Once you have the search results, choose the most suitable one. Simple as that.

Review the example

Look closely at the content of the sample business plan you are considering. Analyze its sections and components to identify relevant as well as unnecessary areas.

Since all the Upmetrics templates are tailored to specific business needs, there won’t be many fundamental customizations. However, a hybrid business model targeting multiple customer segments may require adjustments.

For instance, if you plan to start a dine-in resto that also provides takeaway/delivery services—you may need to make adjustments in some of your business plan sections.

No big deal—you can view and copy sections from other business plan examples or write using AI while customizing a template.

That’s how you find and select the most suitable business plan for a food business. Still haven’t found the perfect business plan example? Here’s the next step for you.

Explore 400+ business plan examples

Discover Upmetrics’ library of 400+ business plan templates to help you write your business plan. Upmetrics is a modern and intuitive business plan software that streamlines business planning with its free templates and AI-powered features. So what are you waiting for? Download your example and draft a perfect business plan.

From simple template to full finished business plan

How To Write a Winning Food Business Plan + Template

Creating a business plan is essential for any business. Still, it can be beneficial for food businesses that want to improve their strategy or raise funding.

A well-crafted business plan not only outlines the vision for your company but also documents a step-by-step roadmap of how you will accomplish it. To create an effective business plan, you must first understand the components essential to its success.

This article provides an overview of the key elements that every food business owner should include in their business plan.

Download the Ultimate Business Plan Template

What is a Food Business Plan?

A food business plan is a formal written document describing your company’s business strategy and feasibility. It documents the reasons you will be successful, your areas of competitive advantage, and it includes information about your team members. Your business plan is a key document that will convince investors and lenders (if needed) that you are positioned to become a successful venture.

Why Write a Food Business Plan?

A food business plan is required for banks and investors. The document is a clear and concise guide to your business idea and the steps you will take to make it profitable.

Entrepreneurs can also use this as a roadmap when starting their new company or venture, especially if they are inexperienced in starting a business.

Writing an Effective Food Business Plan

The following are the key components of a successful food business plan:

Executive Summary

The executive summary of a food business plan is a one- to two-page overview of your entire business plan. It should summarize the main points, which you will present in full in the rest of your business plan.

• Start with a one-line description of your food company
• Provide a short summary of the key points in each section of your business plan, which includes information about your company’s management team, industry analysis, competitive analysis, and financial forecast among others.

Company Description

This section should include a brief history of your company. Include a short description of how your company started, and provide a timeline of milestones your company has achieved.

If you are just starting your food business, you may not have a long company history. Instead, you can include information about your professional experience in this industry and how and why you conceived your new venture. If you have worked for a similar company before or have been involved in an entrepreneurial venture before starting your food firm, mention this.

Industry Analysis

The industry or market analysis is an important component of a food business plan. Conduct thorough market research to determine industry trends and document the size of your market. 

Questions to answer include:

• What part of the food industry are you targeting?
• How big is the market?
• What trends are happening in the industry right now (and if applicable, how do these trends support your company’s success)?

You should also include sources for the information you provide, such as published research reports and expert opinions.

Customer Analysis

This section should include a list of your target audience(s) with demographic and psychographic profiles (e.g., age, gender, income level, profession, job titles, interests). You will need to provide a profile of each customer segment separately, including their needs and wants.

For example, a food business’ customers may include restaurants, grocery stores, caterers, and food trucks.

You can include information about how your customers make the decision to buy from you as well as what keeps them buying from you.

Develop a strategy for targeting those customers who are most likely to buy from you, as well as those that might be influenced to buy your products or food services with the right marketing.

Competitive Analysis

The competitive analysis helps you determine how your product or service will be different from competitors, and what your unique selling proposition (USP) might be that will set you apart in this industry.

For each competitor, list their strengths and weaknesses. Next, determine your areas of competitive differentiation and/or advantage; that is, in what ways are you different from and ideally better than your competitors.

Below are sample competitive advantages your food business may have:

• Unique menu items
• Strong industry reputation
• Proven track record of success
• Low-cost production
• Local sourcing

Marketing Plan

This part of the business plan is where you determine and document your marketing plan. . Your plan should be clearly laid out, including the following 4 Ps.

• Product/Service : Detail your product/service offerings here. Document their features and benefits.
• Price : Document your pricing strategy here. In addition to stating the prices for your products/services, mention how your pricing compares to your competition.
• Place : Where will your customers find you? What channels of distribution (e.g., partnerships) will you use to reach them if applicable?
• Promotion : How will you reach your target customers? For example, you may use social media, write blog posts, create an email marketing campaign, use pay-per-click advertising, launch a direct mail campaign. Or you may promote your food business via word-of-mouth marketing or by exhibiting at food trade shows.

Operations Plan

This part of your food business plan should include the following information:

• How will you deliver your product/service to customers? For example, will you do it in person or over the phone only?
• What infrastructure, equipment, and resources are needed to operate successfully? How can you meet those requirements within budget constraints?

The operations plan is where you also need to include your company’s business policies. You will want to establish policies related to everything from customer service to pricing, to the overall brand image you are trying to present.

Finally, and most importantly, in your Operations Plan, you will lay out the milestones your company hopes to achieve within the next five years. Create a chart that shows the key milestone(s) you hope to achieve each quarter for the next four quarters, and then each year for the following four years. Examples of milestones for a food business include reaching $X in sales. Other examples include expanding to a second location or launching a new product line.

Management Team

List your team members here including their names and titles, as well as their expertise and experience relevant to your specific food industry. Include brief biography sketches for each team member.

Particularly if you are seeking funding, the goal of this section is to convince investors and lenders that your team has the expertise and experience to execute on your plan. If you are missing key team members, document the roles and responsibilities you plan to hire for in the future.

Financial Plan

Here you will include a summary of your complete and detailed financial plan (your full financial projections go in the Appendix). 

This includes the following three financial statements:

Income Statement

Your income statement should include:

• Revenue : how much revenue you generate.
• Cost of Goods Sold : These are your direct costs associated with generating revenue. This includes labor costs, as well as the cost of any equipment and supplies used to deliver the product/service offering.
• Net Income (or loss) : Once expenses and revenue are totaled and deducted from each other, this is the net income or loss.

Sample Income Statement for a Startup Food Business

Balance Sheet

Include a balance sheet that shows your assets, liabilities, and equity. Your balance sheet should include:

• Assets : All of the things you own (including cash).
• Liabilities : This is what you owe against your company’s assets, such as accounts payable or loans.
• Equity : The worth of your business after all liabilities and assets are totaled and deducted from each other.

Sample Balance Sheet for a Startup Food Business

Cash Flow Statement

Include a cash flow statement showing how much cash comes in, how much cash goes out and a net cash flow for each year. The cash flow statement should include:

• Cash Flow From Operations
• Cash Flow From Investments
• Cash Flow From Financing

Below is a sample of a projected cash flow statement for a startup food business.

Sample Cash Flow Statement for a Startup Food Business

You will also want to include an appendix section which will include:

• Your complete financial projections
• A complete list of your company’s business policies and procedures related to the rest of the business plan (marketing, operations, etc.)
• Any other documentation which supports what you included in the body of your business plan.

A well-written food business plan is a critical tool for any entrepreneur looking to start or grow their food company. It not only outlines your business vision but also provides a step-by-step process of how you are going to accomplish it.  

Finish Your Food Business Plan in 1 Day!

BUSINESS STRATEGIES

How to start a food business in 7 steps

• Annabelle Amery
• Sep 14, 2023
• 12 min read

If you've got a fiery passion for food, a knack for culinary delights and a desire to showcase your delectable creations to the masses, then starting a business in food can be an incredibly thrilling journey. With the global food service market projected to grow from $2.6 billion in 2023 to $5.4 billion by 2030, there’s always demand for new tasty ventures.

In this comprehensive guide, we’ll walk you through the process of starting your very own food business, covering all the crucial points, including creating a business website and getting your business properly registered. So, grab your apron, and let's dive in.

What is a food business?

A food business involves preparing, cooking and selling food to customers. It can take a whole host of forms, like restaurants, cafes, food trucks, bakeries (learn how to start a baking business ), catering services (see how to write a catering business plan ) or even online food delivery. Food businesses cater to customers' desire for delicious, convenient and satisfying meals, providing them with a diverse range of culinary experiences.

Why start a food business?

Starting a food business could be a good idea for you for a number of reasons. To start, there are certain areas of the industry growing more than others. Currently in 2023, the market's largest segment is that of confectionery and snacks, with a market volume of $1.66 trillion , according to Statista. You may want to consider researching certain segments in your specific area to see where the market is growing.

But, just because the market is growing in a certain direction, doesn’t mean you have to go that way too; make sure you pick a direction that aligns with your passions.

By starting a food business, you can turn your passion into a profession and make money as. a chef. And, the food industry is arguably more flexible than others, allowing you to creatively experiment with new flavors, ingredients and cooking techniques.

After carefully considering all the pros and cons and have your heart set on starting your food business, these are the steps you’ll need to take:

Research the market and plan your business

Choose your business structure and register your business

Find a suitable location

Develop your menu and source ingredients

Set up your kitchen and equipment

Hire and train your staff

Implement effective marketing strategies

01. Research the market and plan your business

Conduct market research to understand the demand for your food concept in the target location. Analyze the competition, identify your target customers and develop a comprehensive business plan that outlines your goals, menu, pricing, executive summary , food marketing strategies , financial projections and operational procedures.

Once you’ve defined the what , identify the who. Imagine your ideal customer and get as specific as possible, thinking about all the details around demographics, lifestyle, and interests and hobbies. While it can be challenging to pinpoint a very specific type of customer (after all, who doesn’t enjoy food?), the more detailed and precise you can be, the better you can tailor your product, messaging, and marketing.

Still not sure what type of food business to start? Be inspired by these food business ideas.

Let’s look at the food company G Butter . The target market for fans of nut butter is huge, and filled with many competitors. So, G Butter narrowed in on a specific subset of that audience: health-conscious customers who lead an active lifestyle and want to indulge guilt-free.

Once you've written your business plan, write a concept statement to outline your vision.

02. Choose your business structure and register your business

Select a legal structure for your food business, such as a sole proprietorship , partnership , limited liability company (LLC) or corporation . Consult an attorney or accountant to determine the most suitable structure based on your circumstances if you’re not sure. Don’t forget to register your business name and obtain the necessary permits and licenses to operate legally. If you haven’t thought about how to name a business , you can try out Wix’s free business name generator to come up with a catchy and memorable option.

Learn more: Food business name ideas

All businesses require some form of licensing to operate, but the food industry has particularly strict requirements for food safety due to the inherent risks of dealing with items that people consume. The specific types of licenses and permits you need depends on what type of food you’re offering and where you’re located.

Some types of licenses and permits could include:

A business license from your city or state that enables you to conduct business

A food handling permit

A resale license to be able to buy ingredients at wholesale

A food license for making and selling food from home

03. Find a suitable location

Look for a location that aligns with your target market and concept. Consider factors like foot traffic, accessibility, parking and proximity to your target customers. Ensure the space meets health and safety regulations and has the necessary infrastructure for food preparation.

You’ve defined your business strategy, established your brand and built your website. Now, orders start coming in. How do you get your food to customers in a timely, secure way? Depending on what you’re selling, you can choose to enable order pickup, deliver items locally, or ship orders domestically or internationally.

Enable order pickup and local delivery

Does your food business function like a restaurant (see how to create a food truck business plan ), offering take-out, made-to-order meals? If so, your shipping strategy should focus on enabling curbside pickup and local delivery.

Order pickup : Make sure you can take orders over the phone as well as through your website (you can also choose to go about making an eCommerce website to sell online) and be able to appropriately manage the queue so you can give customers an accurate pickup window. Once they get to the pickup location, consider offering curbside pickup or contactless pickup.

Local delivery : Decide whether you want to hire additional employees dedicated to delivery or use a third-party delivery service like DoorDash or UberEats. For both these options, consider increasing your menu prices or adding additional fees to accommodate these costs.

Define your shipping guidelines

If you’re selling packaged food items, like candy, cured meat, hot sauces, or cookies online via ecommerce , it’s important to establish clearly defined eCommerce shipping guidelines. This allows you to streamline operations and be able to respond to customer queries. Some questions to ask yourself include:

Will you charge for shipping? If yes, how much?

Where will you ship to? Are you planning to ship only in the continental United States or will you also ship abroad?

How quickly will you ship the items (two-day, next-day, priority mail)?

Which carriers will you use?

Shipping food also carries additional challenges, especially when sending something outside of the country or even across state lines. Make sure to research any potential restrictions in your destination states or countries.

04. Develop your menu and source ingredients

Create a menu that reflects your culinary vision and target market. Source high-quality ingredients from reliable suppliers to ensure that the freshness and taste of your dishes live up to your standards. Consider any dietary restrictions or preferences of your target customers and offer a diverse range of options.

Chances are, you already have the seed of a business idea or ideas growing in your head. The best food businesses often come from your own passions and interests, like when you stumble upon a revolutionary chocolate chip cookie or an innovative hot sauce recipe while tinkering in the kitchen. If you have a gut sense that one of your creations could be a hit, follow that instinct and start small and niche. Focus on perfecting that single item (or type of item) before trying to expand your menu too quickly.

This was exactly what G Butter did. G Butter only sells protein-packed nut butters—nothing else. They offer 12 different flavors, all with the same sugar-free, non-GMO base. By staying niche and focusing on a limited menu, they’re able to hone their craft and make a successful product.

05. Set up your kitchen and equipment

Equip your kitchen with the necessary appliances, tools and equipment to facilitate food preparation and storage. This may include ovens, stovetops, refrigeration units, food processors, utensils and serving-ware. Make sure that all equipment meets safety standards and is regularly maintained.

You can’t start a food business without the right equipment to produce items at scale. This means you have to think of your home kitchen like a restaurant: What do you need to buy in order to operate as efficiently as possible? How can you turn your space into a more commercial kitchen?

Some items to consider purchasing or renting include:

Refrigerator(s)

Ice machine

Walk-in freezer

Saute and frying pans

Baking sheets

Kitchen utensils like tongs, knives, cutting boards, and ladles

Like a restaurant, you need to understand your supply chain and your inventory needs in order to buy accordingly. This will likely be a matter of trial and error—you want to buy enough ingredients that you can meet customer demand, but avoid any food going bad.

Depending on what you’re selling, look for distributors who work directly with farmers or develop direct relationships with suppliers.

06. Hire and train your staff

Recruit employees who align with your vision and have the necessary skills and experience. Train your staff on food handling and safety, recipe execution, customer service and maintaining cleanliness and hygiene in the kitchen. Regularly provide ongoing training to maintain consistent quality and service.

07. Implement effective marketing strategies

Develop a marketing plan to promote your food business and attract customers. Utilize various channels such as social media, local advertising, collaborations with influencers and participation in food events. Create a visually appealing online presence and consider building a professional website using small business website builders like Wix to showcase your menu, location and contact information.

For Nick Collins, Founder of Cleverchefs ,

It's about creating perfection in the food industry.Creating something that is different and vibrant. Everything from Cleverchefs’ tasting room to their website shines in bright colors and refined design.

Managing a food business effectively

Once your food business is up and running, it's important to manage it effectively to ensure long-term success. Here are just a few tips.

Provide consistent quality: Maintain consistent quality in your food and service to build a strong reputation and customer loyalty. Regularly assess and improve your recipes, train your staff on proper preparation techniques and listen to customer feedback to address any concerns promptly.

Make operations efficient: Optimize your food business operations by streamlining processes, managing inventory effectively and ensuring timely service. Regularly review and improve your operational workflows to minimize waste, reduce costs and maximize efficiency.

Excel in customer service: Provide exceptional customer service to create a positive dining experience. Train your staff to be attentive, friendly and responsive to customer needs. Encourage customer feedback and address any issues or concerns promptly.

Smart financial management: Implement sound financial management practices to ensure the financial health of your food business. This includes how you raise money for your business , track operating expenses , manage cash flow, analyze profitability and review your financial statements. Consider using accounting software to streamline bookkeeping tasks.

Stay updated and innovative: Stay informed about the latest food trends, customer preferences and industry developments. Continuously innovate your menu, experiment with new flavors and ingredients and offer seasonal specials to keep your offerings fresh and exciting. You might also want to diversify your business and move into new areas, such as coffee dropshipping .

Tips to promote your food business

Once you’re happy with the brand name and concept that you came up with, you’ll need to think about a memorable logo for your brand. If you don’t have the funds for a designer, you could use a logo maker to get the job done quickly following this step-by-step guide on how to make a food logo .

Melbourne Food Squad is a perfect example of how a memorable logo can be the focal point of your brand experience. The logo itself immediately conveys food, so customers understand the business’ offering right away. The strong, dark color of the cow matches the bold font of the company name and is balanced by the body copy font, which is lighter and thinner.

With brand and logo in hand you’re now ready to start promoting your food business and attracting customers, here’s a few tips to get going.

Build an online presence: Start by making a website using platforms like Wix to showcase your food business. Include your menu, location, contact information and any special offers or promotions. Make sure to also optimize your website for search engines to improve your online visibility.

Initiate social media marketing: Leverage social media platforms like Facebook, Instagram and X (formerly Twitter) to promote your food business. Share enticing food photos, engage with your audience and run contests or promotions to generate interest and attract new customers. Encourage customers to tag your business and share their dining experiences. To promote their food business, Cleverchefs got to marketing on social media with high-quality food photography. Founder, Nick Collins used the Wix Video Maker to show off the dishes in their posts. “I was blown away by the video maker,” he says. “We’ve created clips that really match our brand.”

Find local partnerships: Collaborate with local businesses, such as farmers markets, grocery stores or event venues, to expand your reach. Offer joint promotions or cross-promote each other's services to attract new customers.

Gather online reviews and ratings: Ask your customers to leave reviews and ratings on popular review platforms like Yelp or Google My Business. Positive reviews can enhance your online reputation and attract new customers.

Go to food events: Participate in local food events, festivals or community gatherings to introduce your food to a wider audience. Offer food samples, engage with attendees and distribute promotional materials to generate interest and build brand awareness.

From a branding perspective, make sure your packaging incorporates your logo, colors, and fonts. The goal is for customers to have a cohesive brand experience, from ordering food on your website to receiving it at their doorstep.

From a logistical perspective, your packaging should also serve its core purpose: keeping your food fresh and ready to eat (especially important if you start a vending machine business ). If you’re selling and delivering made-to-order meals, your packaging should keep the food warm and presentable by the time it reaches your customer. If you’re shipping food items to customers miles away, your packaging should keep everything intact and fresh.

Another important consideration is labeling: Food manufacturers are responsible for developing labels that meet legal food labeling requirements. Proper labeling, including nutrition labeling and labeling for the major food allergens, are required for most prepared foods.

Benefits of starting a food business

A food business offers a slew of benefits and opportunities.

Flexibility and creativity: The flexibility and creativity in menu development, recipe creation and presentation will always allow you to express your creative side. You can adapt to seasonal ingredients, incorporate customer preferences and continuously innovate to keep your offerings fresh and exciting. You can also work around existing food related johs for example, how to make money as a server .

Revenue potential: A well-managed food business has the potential to generate substantial revenue. You'll need to really understand the cost of starting a business in your chosen industry and take into account all expenses to calculate your net profit . By carefully pricing your products and managing costs, you can achieve profitability and financial sustainability.

Community engagement: Food businesses often become community gathering places, providing a space for people to come together, enjoy meals and connect. By fostering a welcoming and inclusive environment, you can contribute to the social fabric of your community.

Diversification of services: Depending on the type of food business you start, you can offer more services such as catering, delivery or private events. These additional revenue streams can help diversify your business and reach a broader customer base.

Challenges of running a food business

While starting a food business offers a whole host of benefits, it's important to be aware of some of the challenges you may come across.

Food safety and regulations: Food businesses are subject to strict health and safety regulations to ensure the quality and safety of the food served. Compliance with these regulations—such as obtaining proper permits, adhering to food handling guidelines and maintaining hygiene standards—is crucial.

Competitive landscape: The food industry is highly competitive, with many restaurants and businesses vying for customers' attention. Standing out from the competition and attracting a loyal customer base requires a unique selling proposition , exceptional quality and effective marketing strategies.

Operational complexity: Running a food business involves managing various operational aspects, such as sourcing ingredients, managing inventory, handling food preparation (see how to start a food prep business ), ensuring timely service and maintaining consistent quality. Efficient operations and effective coordination are vital to success.

Staffing and training: Hiring and training skilled staff who share your passion for food and customer service isn’t always easy. Finding reliable and dedicated employees—especially chefs and cooks—is crucial to maintaining the quality of your offerings and providing an excellent dining experience.

How to start a food business FAQ

How profitable is the food business.

The profitability of the food business varies widely depending on the type of food business, the location of the business and the management of the business. However, the food industry is generally a profitable industry. In fact, the food industry is one of the largest industries in the United States.

What is the easiest food to sell?

What is the most profitable food to sell, how to start a business in a specific state.

If you're considering launching a food business within a particular state, you can take a look at these resources to ensure you’re compliant with state-specific regulations and get all the relevant information for your specific location:

Start a business in New York

Start a business in Arizona

Start a business in South Carolina

Start a business in Hawaii

Start a business in Virginia

Start a business in Colorado

How to start a business in Utah

How to start a business in Michigan

How to start a business in Arizona

Or, interested in other business types ? Check out these articles:

How to start an online business

How to start a consulting business

How to start a fitness business

How to start a fitness clothing line

How to start a makeup line

How to start a candle business

How to start a clothing business

How to start an online boutique

How to start a T-shirt business

How to start a jewelry business

How to start a subscription box business

How to start a beauty business

How to start a baking business

How to start a food prep business

How to start a frozen food business

How to start a DJ business

How to start a flower business

How to start an eCommerce business

How to start a dropshipping business

How to start a trucking business

How to start a virtual assistant business

How to start a farming business

How to start a plumbing business

How to start an eyelash business

How to start a photography business

How to start a coaching business

How to start a homecare business

How to start a nail business

How to start a handyman business

How to start a marketing business

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Business Plan Template for a Food and Beverage Business

by I.J. Karam | Jan 12, 2023 | Business Plans

A business plan is an essential tool for any entrepreneur looking to start a food and beverage business. It outlines the goals and strategies for your company, and serves as a roadmap for success. In this guide, we will walk you through the process of creating a business plan for your food and beverage business, covering everything from market research and financial projections to marketing and operations. Whether you’re looking to open a restaurant, a food truck, or a catering business, this food and beverage business plan template guide will provide you with all the information you need to get started.

Before we start, we suggest you check our ready-made Food & Beverage business plan templates in Word with automatic financial plans in Excel. They will save you tons of time and efforts and will help you build a restaurant, food truck or any other type of F&B business plan in record time.

Now, let’s dive in and learn how to create a business plan for your food and beverage business.

Executive Summary for an F&B Business Plan

An executive summary is a brief overview of the main points of your business plan. It should be written last, after the rest of the plan has been completed, and should be no more than two pages long. In the executive summary for a food and beverage business, you should include the following key points:

• Business concept: Explain what your business is, what products or services you will offer, and what makes your business unique.
• Target market: Describe your target customers and the market you will be serving.
• Financial projections: Summarize your financial projections, including projected sales and profits.
• Management and ownership: Outline the management and ownership structure of your business, including key members of your team and their qualifications.
• Marketing and sales strategy: Explain how you plan to market and sell your products or services, including your pricing strategy and how you will reach your target market.
• Operations plan: Describe your operations plan, including how you will source ingredients, prepare and serve your products, and manage your inventory.
• Conclusion: Summarize the main points of your business plan and explain why you believe your business will be successful.

The executive summary serves as an introduction to your business plan, and should be written in clear, concise language that is easy for potential investors or lenders to understand.

Here is a sample executive summary for an F&B business:

Our business, [Business Name], is a new restaurant concept that specializes in serving locally sourced, organic, and sustainable cuisine. We will offer a range of dishes that cater to a variety of dietary restrictions and preferences, including vegetarian, vegan, and gluten-free options.

Our target market is health-conscious individuals and families in the [city/region] area who are looking for delicious and nutritious meal options. We have conducted extensive market research and have identified a strong demand for our type of food in the area.

We project sales of $500,000 in the first year, with a profit margin of 8%. Our restaurant will be owned and managed by [name], a seasoned restaurant professional with over 10 years of experience in the industry. Our team also includes a highly skilled head chef, a marketing expert, and a dedicated operations manager.

To reach our target market, we will launch an extensive marketing campaign that includes social media advertising, email marketing, and local collaborations. We will also offer a loyalty program and host events and promotions to attract customers.

Our restaurant will have a fully equipped kitchen, a dedicated prep area, and a stylish dining area that can accommodate up to 50 customers. We will source ingredients from local farmers and producers, and will have strict quality control measures in place to ensure that all dishes are prepared to the highest standards.

We are confident that our unique concept, experienced team, and comprehensive business plan will position us for success in the competitive food and beverage market. We are excited to bring our delicious and nutritious food to the community and become a go-to destination for healthy and sustainable dining options

The Problem Opportunity

In this section you need to cite the key problems encountered in the Food and Beverage (F&B) Industry and then show how your own business will solve in an effective manner.

As an example, key problems in the F&B industry can include:

• High competition in the market
• Rising food and labor costs
• Seasonal fluctuations in demand
• Limited access to funding

Here are potent solutions that your F&B business may want to offer to solve the above cited problems:

• Differentiate your business and offer a unique dining experience, conduct market research and tailor your offering to the needs of your target audience, and utilize effective marketing techniques to build brand awareness and reach new customers. Foster customer loyalty through loyalty programs or other incentives.
• Implement cost-saving measures and explore options for automating tasks or processes, increase efficiency by streamlining operations and implementing technology solutions, and offer value-priced menu items or promotions to attract cost-conscious customers.
• Explore options for offering products or services outside of traditional operating hours, utilize social media and other digital marketing techniques to reach new customers and increase visibility, and consider offering catering or delivery services to generate additional revenue.
• Research different funding options and create a compelling business plan, build relationships with potential investors or lenders and demonstrate the strength of your management team, and consider alternative forms of financing, such as crowdfunding or pre-sales.

Mission & Vision for a F&B Business

Mission: Our mission at [Your Company Name] is to provide our customers with a unique and enjoyable dining experience that combines high-quality food with exceptional customer service. We strive to create a warm and welcoming atmosphere that encourages customers to come back time and time again.

Vision: Our vision is to become the premier destination for [Your Cuisine] in [City/Region] and to establish ourselves as a leader in the F&B industry. We aim to achieve this through continuous innovation, the use of high-quality ingredients, and a commitment to excellence in every aspect of our business. We believe that by consistently exceeding our customers’ expectations, we can build a loyal following and achieve long-term success.

Products and Services

[Your Company Name] offers a wide range of high-quality food and beverage options to suit the tastes and preferences of our customers. Our menu features a variety of [Your Cuisine]-inspired dishes, including appetizers, entrees, and desserts. We offer a range of options to accommodate dietary preferences and restrictions, including vegetarian, vegan, and gluten-free options.

Our dishes are made with fresh, locally-sourced ingredients and prepared by our talented team of chefs. We take pride in the quality of our ingredients and the care that goes into preparing each dish. We are constantly innovating and experimenting with new flavors and techniques to keep our menu fresh and exciting.

In addition to our dining options, we also offer catering services for events of all sizes. Our catering team can create customized menus to suit the needs of your event and can provide all necessary equipment and staff to ensure a successful and stress-free event. We have experience catering a wide range of events, including weddings, corporate functions, and private parties.

We are dedicated to providing exceptional customer service and strive to create a memorable dining experience for every customer. Our team is trained to provide personalized service and to assist with any special requests or dietary needs. We have a variety of seating options available, including indoor and outdoor seating, and we offer a range of amenities to make our customers’ experience more enjoyable, such as free Wi-Fi and a selection of games and activities.

It is also a good idea to include your menu with pricing in this section:

Business Model Canvas for an F&B Business

Value Proposition:

• High-quality, delicious food made with fresh, locally-sourced ingredients.
• Exceptional customer service and a memorable dining experience.
• A wide range of menu options that cater to a variety of tastes and dietary preferences.

Customer Segments:

• Foodies: Customers who are passionate about food and are always seeking out new and exciting dining experiences.
• Health-conscious individuals: Customers who are looking for healthy and sustainable options when dining out.
• Time-poor individuals and families: Customers who are looking for convenient and quick dining options, including delivery and takeout.
• Social groups: Customers who are looking for a lively and welcoming atmosphere for group gatherings, such as birthdays, celebrations, or corporate events.
• Dine-in: Customers can visit the restaurant and enjoy their meals on-site.
• Takeout and delivery: Customers can order meals to be picked up or delivered to their homes or offices.
• Online ordering: Customers can place orders and make payments online.
• Social media: The business can use social media platforms to reach and communicate with customers.

Customer Relationships:

• Personalized service: The business will strive to create a memorable dining experience for every customer through personalized attention and care.
• Loyalty program: The business may offer a loyalty program to reward repeat customers and encourage customer retention.
• Online reviews and ratings: The business will monitor and respond to online reviews and ratings in order to maintain a positive reputation and to gather feedback from customers.

Revenue Streams:

• Sales of food and beverages: The primary source of revenue for the business will be the sale of food and beverages to customers.
• Catering services: The business may offer catering services for events such as corporate functions, parties, or weddings.
• Merchandise: The business may sell branded merchandise, such as t-shirts, hats, or tote bags.

Key Resources:

• Kitchen facilities and equipment: The business will need a fully-equipped kitchen and necessary cooking and food preparation equipment in order to prepare and serve meals.
• Staff: The business will need a team of chefs, servers, and other staff in order to operate.
• Marketing and branding materials: The business will need marketing and branding materials, such as menus, signage, and social media assets, in order to promote itself and its products and services.

Key Partners:

• Suppliers: The business will need to establish relationships with suppliers of fresh ingredients and other necessary supplies.
• Delivery partners: The business may work with third-party delivery partners in order to offer delivery services to customers.
• Event venues and organizers: The business may partner with event venues and organizers in order to provide catering services.

Key Activities:

• Menu development: The business will need to continuously develop and update its menu in order to keep it fresh and interesting.
• Food preparation and cooking: The business will need to prepare and cook meals to a high standard in order to deliver a superior product to customers.
• Customer service: The business will need to provide exceptional customer service in order to create a memorable dining experience for every customer.
• Marketing and promotion: The business will need to promote itself and its products and services in order to attract customers.

Key Expenses:

• Ingredient and supply costs: The business will incur costs for ingredients and other necessary supplies.
• Staff salaries and benefits: The business will need to pay salaries and benefits to its team of chefs, servers, and other staff.
• Rent and utilities: The business will need to pay rent and utilities for its kitchen and dining facilities.
• Marketing and promotional expenses: The business will incur costs for marketing and promotional activities.

SWOT Analysis for an F&B Business

• Strong brand recognition: Our business has a strong reputation and is well-known in the local community.
• Experienced team: Our team has a wealth of experience in the food and beverage industry and is able to provide high-quality products and services to our customers.
• High-quality ingredients: We use only the freshest and highest-quality ingredients in our dishes, which sets us apart from our competitors.
• Unique menu offerings: Our menu features a variety of unique and innovative dishes that are not offered by other restaurants in the area.

Weaknesses:

• Limited seating: Our premises have limited seating, which may limit our ability to accommodate larger groups or parties.
• Lack of online presence: We do not currently have a strong online presence, which may limit our ability to attract new customers through social media or online reviews.
• Limited catering experience: While we have experience in restaurant operations, we have limited experience in catering and events, which may be a weakness in terms of expanding into these areas.

Opportunities:

• Growing demand for healthy options: There is a growing demand for healthier options in the food and beverage industry, and we have the opportunity to capitalize on this trend by offering more plant-based and organic dishes on our menu.
• Expansion into catering and events: There is a strong demand for catering and event services in our area, and we have the opportunity to expand our business into these areas.
• Partnership opportunities: We have the opportunity to partner with other local businesses or organizations to offer special promotions or events.
• Competition: There is strong competition in the food and beverage industry, and we may face challenges from established competitors as well as new entrants to the market.
• Changes in consumer preferences: Consumer preferences may change over time, and we may need to adapt our offerings to meet the evolving needs and tastes of our customers.
• Economic downturns: Economic downturns or other external factors may impact consumer spending and could affect the demand for our products and services.

Market Trends

The food and beverage industry is a dynamic and rapidly-evolving sector, and it is important for businesses to stay up-to-date on the latest trends and developments. According to recent industry data, some of the current trends in the F&B industry include:

• Health and wellness: Consumers are increasingly seeking out healthy and sustainable options when dining out. This includes a demand for plant-based and vegetarian options, as well as a focus on locally-sourced and organic ingredients. In fact, a survey by the National Restaurant Association found that nearly 60% of consumers are more likely to visit a restaurant that offers healthy options.
• Convenience and delivery: With busy lifestyles, many consumers are looking for convenient dining options, including delivery and takeout. This trend has been accelerated by the COVID-19 pandemic, which has led to an increase in online ordering and contactless payment options. In fact, a report by the NPD Group found that off-premises dining, including delivery and takeout, now accounts for over half of all restaurant sales in the United States.
• Experiential dining: In addition to good food, many customers are seeking out dining experiences that are memorable and unique. This can include interactive or immersive elements, such as live music or interactive cooking demonstrations. A survey by Zagat found that 75% of consumers are willing to pay more for a unique dining experience.
• Plant-based options: The demand for plant-based options continues to grow, with many consumers looking for healthier and more sustainable options. This trend includes a wide range of plant-based alternatives, including vegetarian, vegan, and flexitarian options. A report by the Good Food Institute found that the market for plant-based meat alone is expected to reach $85 billion by 2030.
• The F&B industry is a large and growing sector, with the global food and beverage market projected to reach $31 trillion by 2024. The industry is highly competitive, with many players vying for a share of the market.

We believe that by adapting to the latest trends and offering a range of options that meet the needs and preferences of our customers, we can continue to grow and succeed in the competitive F&B industry.

Local Market Trends

Here is it a good idea to discuss how local market trends support your own F&B business idea. You can use local market report or the results of a survey you have done.

Target Customers

Our target customers are individuals and families who are seeking high-quality, delicious food and exceptional customer service. We aim to attract a diverse customer base and to appeal to a range of demographics, including:

• Foodies: Customers who are passionate about food and are always seeking out new and exciting dining experiences. These customers are typically willing to pay a premium for high-quality ingredients and innovative dishes.
• Health-conscious individuals: Customers who are looking for healthy and sustainable options when dining out. This includes a demand for plant-based, vegetarian, and vegan options, as well as a focus on locally-sourced and organic ingredients.
• Time-poor individuals and families: Customers who are looking for convenient and quick dining options, including delivery and takeout. These customers value efficiency and appreciate options that allow them to enjoy good food without spending a lot of time preparing it themselves.
• Social groups: Customers who are looking for a lively and welcoming atmosphere for group gatherings, such as birthdays, celebrations, or corporate events. These customers appreciate a range of seating options and amenities, such as outdoor seating or private dining rooms, and value personalized service.

We believe that by catering to these diverse groups and offering a range of options to meet their needs and preferences, we can establish ourselves as a premier destination for food and beverage in [City/Region].

Competitive Analysis in the local F&B Market

The food and beverage industry is highly competitive, with many players vying for a share of the market. It is important for businesses to understand the competitive landscape in order to effectively position themselves and to develop strategies for success.

Some of the key players in the [Your City/Region] market for [Your Cuisine] include:

• [Competitor 1]: This competitor is known for its wide range of menu options and convenient location. Its strengths include a diverse menu that caters to a variety of tastes and dietary preferences, as well as a central location that is easily accessible by public transportation. However, it has several weaknesses, including inconsistency in the quality of its food and a reputation for subpar customer service.
• [Competitor 2]: This competitor is known for its high-quality ingredients and innovative dishes. Its strengths include a focus on using fresh, locally-sourced ingredients and an emphasis on culinary creativity. However, it has a higher price point than some of its competitors, which may be a deterrent for some customers.
• [Competitor 3]: This competitor has a strong brand presence and a loyal customer base. Its strengths include a well-established reputation and a strong marketing campaign that has helped to build customer loyalty. However, it has limited menu options and may not appeal to customers who are looking for a wider range of choices.

Competitive Advantages

In order to differentiate ourselves from these competitors and establish a competitive advantage, we will focus on the following:

• Quality: We will use high-quality ingredients and prepare our dishes with care and attention to detail in order to deliver a superior product to our customers. This will help us to stand out from competitors who may have a reputation for inconsistency in the quality of their food.
• Service: We will provide exceptional customer service and strive to create a memorable dining experience for every customer. By focusing on personalized service and attention to detail, we can differentiate ourselves from competitors who may have a reputation for subpar customer service.
• Innovation: We will stay attuned to the latest trends and developments in the industry and will continuously innovate and experiment with new flavors and techniques in order to keep our menu fresh and exciting. This will help us to attract food-savvy customers who are always looking for new and exciting dining experiences.
• Price: While we will use high-quality ingredients and offer exceptional customer service, we will also be mindful of pricing in order to make our products and services accessible to a wider range of customers. By offering competitive pricing and value for money, we can appeal to price-sensitive customers while still delivering a high-quality product.

We believe that by focusing on these areas, we can differentiate ourselves from our competitors and establish a strong position in the market.

Operating Plan

• Menu: Our menu will feature a wide range of dishes made with fresh, locally-sourced ingredients. We will offer a mix of classic and contemporary dishes to appeal to a variety of tastes and dietary preferences, including vegetarian, vegan, and gluten-free options. We will regularly update and refresh our menu to keep it interesting and to reflect the latest trends and flavors.
• Kitchen and food preparation: Our kitchen will be fully equipped with the necessary cooking and food preparation equipment, including ovens, stoves, refrigerators, and storage facilities. We will maintain strict hygiene standards and follow all food safety regulations. Our chefs will be trained in the latest culinary techniques and will be responsible for preparing and cooking meals to a high standard.
• Service: Our service staff will be trained in the latest customer service techniques and will be responsible for providing exceptional service to our customers. They will be responsible for taking orders, serving meals, and handling payments, as well as for maintaining the cleanliness and appearance of the dining area.
• Hours of operation: Our restaurant will be open seven days a week, from [opening time] to [closing time]. We will also offer delivery and takeout services during these hours.
• Staffing: Our staff will include a team of chefs, servers, and other support personnel. We will maintain a schedule that ensures that we have sufficient staff on hand at all times to meet the needs of our customers.
• Facilities: Our restaurant will be located in a prime location, with convenient access for customers and sufficient seating and dining space to accommodate our expected volume of business. We will maintain the cleanliness and appearance of our facilities at all times.
• Suppliers: We will work with a network of trusted suppliers to source the freshest ingredients and other necessary supplies. We will maintain strong relationships with our suppliers and will work with them to ensure that we have a consistent supply of high-quality ingredients. We will also regularly review our supplier relationships to ensure that we are getting the best value for money.
• Financial management: We will use financial management software to track our income and expenses and to create financial reports. We will also maintain accurate and up-to-date records of all financial transactions.
• Legal and regulatory compliance: We will ensure that we are fully compliant with all relevant legal and regulatory requirements, including those related to food safety, employment, and business licensing. We will also carry the necessary insurance to protect our business and our customers.
• Risk management: We will identify and assess potential risks to our business and will implement measures to mitigate or prevent these risks. This may include having contingency plans in place for unexpected events or disruptions, such as natural disasters or equipment failures.

Marketing Plan for an F&B Business

Target Market:

Our target market is foodies, health-conscious individuals, time-poor individuals and families, and social groups. We will use market research to gather information about the preferences and behaviors of these customer segments and will tailor our marketing efforts to appeal to them. For example, we will use social media and email marketing to target foodies with promotions and updates about new menu items and events, and we will highlight the healthy and sustainable aspects of our ingredients and dishes to appeal to health-conscious individuals. We will also focus on the convenience and speed of our delivery and takeout services to attract time-poor individuals and families, and we will use social media and event sponsorship to promote our restaurant as a lively and welcoming place for group gatherings.

Marketing Mix:

• Product: Our products will include a wide range of dishes made with fresh, locally-sourced ingredients. We will offer a mix of classic and contemporary dishes to appeal to a variety of tastes and dietary preferences, including vegetarian, vegan, and gluten-free options. We will also offer catering services for events such as corporate functions, parties, and weddings. We will differentiate our products by highlighting their high quality and unique flavors, as well as by offering a wide range of options to cater to different tastes and preferences.
• Price: Our pricing will be competitive with other restaurants in the area, taking into account the quality of our ingredients and the level of service we provide. We will offer various pricing options, such as discounts for early bird diners and special deals for group bookings. We will also use upselling techniques to encourage customers to upgrade their meals or add extra items, such as appetizers or desserts.
• Place: Our restaurant will be located in a prime location, with convenient access for customers and sufficient seating and dining space to accommodate our expected volume of business. We will also offer delivery and takeout services to customers who prefer to dine at home. We will ensure that our restaurant is well-maintained and attractive, and that our online ordering and delivery systems are easy to use and reliable.
• Promotion: We will use a variety of marketing and promotional techniques to attract and retain customers. These may include traditional advertising methods, such as print and radio ads, as well as digital marketing techniques, such as social media and email marketing. We will also utilize word-of-mouth referrals and customer reviews to spread the word about our business. We will use social media to engage with customers and to promote our products and events, and we will use email marketing to send newsletters and special offers to our subscribers. We will also consider sponsoring local events or partnering with other businesses to reach new customers.

Marketing Budget:

Our marketing budget will be [amount] per year. This budget will be allocated to various marketing and promotional activities, such as advertising, social media marketing, email marketing, and event sponsorship. We will regularly review and adjust our marketing budget in order to ensure that we are getting the best return on investment. We will track the performance of our marketing efforts using metrics such as website traffic, social media engagement, and sales conversions, and we will use this data to optimize our campaigns and allocate our budget accordingly.

Hiring Plan

We will be hiring for the following positions:

• Chefs: We will be looking for chefs with a passion for food and a strong understanding of culinary techniques and trends. Candidates should have relevant culinary qualifications and experience, as well as strong organizational and time management skills.
• Servers: We will be looking for servers who are friendly, knowledgeable, and efficient, with a strong focus on customer service. Candidates should have experience in the hospitality industry, as well as excellent communication and interpersonal skills.
• Kitchen staff: We will be looking for kitchen staff with strong attention to detail and the ability to work well as part of a team. Candidates should have relevant food handling qualifications and experience, as well as good physical fitness and the ability to work under pressure.

Qualifications and experience: We will require all candidates to have relevant qualifications and experience for the positions they are applying for. For example, chefs will be required to have culinary qualifications and experience, while servers will be required to have experience in the hospitality industry.

Recruitment process: Our recruitment process will involve the following steps:

• Advertising: We will advertise the positions using a variety of methods, including job boards, social media, and local media.
• Resume screening: We will review resumes and cover letters to shortlist candidates who meet the minimum qualifications and experience requirements.
• Interviews: We will conduct interviews with shortlisted candidates to assess their fit for the positions and our company culture.
• Reference checks: We will contact the references provided by candidates to verify their qualifications and experience.
• Offer and acceptance: We will make job offers to successful candidates and will work with them to finalize the terms of their employment.

Selection criteria: In addition to qualifications and experience, we will also consider the following factors when making hiring decisions:

• Fit with our company culture: We will look for candidates who align with our values and who will thrive in our dynamic and collaborative work environment.
• Customer service skills: We will prioritize candidates who have strong customer service skills and who are able to create a positive and memorable dining experience for our customers.
• Teamwork and collaboration: We will look for candidates who are able to work well as part of a team and who are willing to contribute to the overall success of the business.

Financial Plan for an F&B Business

A financial plan for a food and beverage business outlines the financial projections and strategies for the business. It includes detailed information on projected income, expenses, and profits, as well as information on funding and investment.

The main components of a financial plan for an F&B business include:

• Sales forecast: A projection of the business’s expected sales over a certain period of time, usually 3-5 years. The forecast should be based on market research and should take into account the target market, competition, and pricing strategy.
• Expense budget: A detailed breakdown of the business’s expected expenses, including costs for ingredients, labor, rent, utilities, marketing, and other operational expenses.
• Profit and loss statement: A summary of the business’s projected income and expenses over a certain period of time, which helps to determine the profitability of the business.
• Break-even analysis: A calculation of the point at which the business will begin to turn a profit, taking into account fixed and variable costs.
• Cash flow statement: A projection of the business’s expected cash inflows and outflows over a certain period of time, which helps to determine the business’s liquidity.
• Funding and investment: Information on the business’s funding needs and sources, including information on loans, grants, and investments.
• Financial ratios: A set of calculations that help to evaluate the overall financial health of the business, such as profitability ratios, liquidity ratios, and solvency ratios.
• Assumptions: A list of the assumptions that have been made in the financial projections, such as projected sales growth, pricing strategy, and operating costs.

For a more detailed guide on how to build a detailed financial plan for your F&B business you might be interested to check our coffee shop financial plan guide , restaurant financial plan guide , food truck financial plan guide or bakery financial plan guide .

Sales Forecast

Let’s assume that [Your Restaurant] has a seating capacity of 100 and that the occupancy rate is 63.00% in Year 1, 70.58% in Year 2 and 78.90% in Year 3.

Also let’s assume that the average check is 25 USD.

This gives us the below revenue forecast for the next three years:

Year 1: 100 x 63.00% x 365 x 25 = 574,900 USD

Year 2: 100 x 70.58% x 365 x 25 = 644,000 USD

Year 3: 100 x 78.90% x 365 x 25 = 720,000 USD

The sales forecast is shown in the chart below:

Income Statement Forecast for an F&B Business

Below you can find the profit and loss statement forecast for the next three years:

Cash Flow Statement Forecast for an F&B Business

Below you can find the statement of cash flows forecast for the next three years:

Balance Sheet Forecast for an F&B Business

Below you can find the balance sheet forecast for the next three years:

Risk Management

We will take the following measures to manage financial risks:

• Diversification: We will diversify our revenue streams by offering a range of products and services, such as catering and events, in addition to our regular restaurant operations. This will help to reduce our dependence on any one particular source of income and will provide a buffer against any downturns in the market.
• Cost control: We will regularly review our expenses and will implement cost-saving measures where possible. This could include negotiating better rates with suppliers, reducing waste and spoilage, and streamlining our operations.
• Insurance: We will carry the necessary insurance to protect our business against financial losses due to events such as accidents, natural disasters, and equipment failures. This will help to ensure that we are able to recover from any unexpected setbacks and continue to operate smoothly.

Startup Capital

Our startup capital will come from the following sources:

• Investment: [amount] from [investor/s] – We will receive investment from [investor/s] in exchange for an ownership stake in our business.
• Loans: [amount] from [lender/s] – We will take out loans from [lender/s] to finance the start-up costs of our business, such as purchasing equipment and inventory.

Our startup capital will be used to cover the following costs:

• Equipment: [amount] – This includes the cost of purchasing kitchen and dining room equipment, such as ovens, refrigerators, and furniture.
• Inventory: [amount] – This includes the cost of purchasing food and beverage items to stock our restaurant.
• Rent: [amount] – This includes the cost of leasing our premises.
• Salaries: [amount] – This includes the wages and benefits that we will pay to our employees.
• Marketing: [amount] – This includes the cost of promoting our business, such as advertising and social media marketing.

We expect that our startup capital will be sufficient to cover the costs of setting up and operating our business for the first three months. After this point, we expect to be generating sufficient revenue to cover our expenses and to begin turning a profit.

Key People / Founders

[Founder 1]

[Name] is the co-founder and CEO of [Business Name].

[He/She] has [number] years of experience in the food and beverage industry, having worked in a variety of roles in restaurants and catering companies.

[He/She] has a passion for creating innovative and delicious dishes, and has a track record of success in menu development and kitchen management.

[He/She] will be responsible for overseeing the day-to-day operations of the business, as well as developing and implementing strategies for growth and expansion.

[Founder 2]

[Name] is the co-founder and COO of [Business Name].

[He/She] has [number] years of experience in business management and finance, having worked in a variety of roles in startups and small businesses.

[He/She] has a strong understanding of financial planning and risk management, and has a track record of success in driving profitability and growth.

[He/She] will be responsible for managing the financial operations of the business, including budgeting, forecasting, and fundraising.

Key Milestones

• Finalize business plan and secure funding.
• We will finalize our business plan and secure funding from investors and/or lenders.
• This will involve presenting our plan to potential investors and negotiating the terms of investment.
• Lease premises and purchase equipment
• We will sign a lease for our restaurant premises and purchase the necessary equipment to set up our kitchen and dining room.
• This will involve conducting market research to find the best location and negotiating the terms of the lease, as well as purchasing and installing the equipment.
• Hire and train staff
• We will hire and train a team of chefs, servers, and other staff to operate our restaurant.
• This will involve advertising job openings, conducting interviews, and providing on-the-job training to ensure that our staff are prepared to provide high-quality service to our customers.
• Launch our restaurant
• We will open the doors to our restaurant and begin serving customers.
• This will involve finalizing the menu, ordering and stocking inventory, and preparing the restaurant for operation.
• Launch our catering service
• We will launch our catering service and begin accepting bookings for events.
• This will involve building a team of catering staff, developing our catering menu, and promoting our services to potential customers.
• Expand our geographical reach
• We will open a second location in a neighboring town.
• This will allow us to expand our customer base and to capture a new market.

In conclusion, our proposed F&B business is a viable and profitable venture that will meet the needs of the local community for high-quality, delicious food and beverages. Our experienced management team, strong marketing strategies, and commitment to using only the freshest, locally sourced ingredients will set us apart from our competitors. We are confident that our business plan will attract the necessary funding and support to make our vision a reality. With your support and investment, we can bring our F&B business to life and provide our customers with an unparalleled dining experience.

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How to Start a Food Business

If you are thinking about opening a food business, there are many regulatory requirements that you will need to meet. Some of these requirements apply to all food businesses, and some are specific to the particular type of food, such as low-acid canned food , seafood , or juice .

This information provides an overview of regulatory requirements that relate to starting a food business. In addition to the Food and Drug Administration's (FDA's) requirements, your food business will be subject to other federal, state, and local requirements, such as licenses or permits. These will vary depending on your product and the type of facility you operate. If you are planning to operate a food business, you can discuss your specific product and facility with the FDA District Office and the state and local regulatory agencies that have jurisdiction within your geographic area. These discussions will help you identify any state and local regulations that must be met to operate a food business.

On this page:

Food Businesses Subject to FDA Regulation

• Home-Based Businesses

Food Facility Registration

Food imports, prior notice, recordkeeping, good manufacturing practice requirements.

• Hazard Analysis & Critical Control Points (HACCP)
• Food Additives
• Food Contact Substances

Preventive Controls

Inspections, dietary supplements, responsibility of a food facility, specific food product requirements.

FDA regulates all foods and food ingredients introduced into or offered for sale in interstate commerce, with the exception of meat, poultry, and certain processed egg products regulated by the U.S. Department of Agriculture (USDA).

The Center for Food Safety and Applied Nutrition (CFSAN), works with FDA field offices to ensure that the nations' food supply (except meat, poultry and some egg products, which are regulated by USDA) is safe, sanitary, wholesome, and honestly labeled and that cosmetic products are safe and properly labeled.

Examples of Food businesses NOT regulated by FDA:

• Retail food establishments (such as grocery stores, restaurants, drive-throughs, cafeterias, and food trucks), which are regulated by state and local government.
• Farmers markets

Home-Based Business

If you are starting a home-based food business, learn the regulations of FDA and your state and local health department. Local and county health agencies inspect food service and food retail establishments, provide technical assistance to food facilities and educate consumers about food safety.

Under federal regulations at Title 21, Code of Federal Regulations (CFR), section 1.227 ( 21 CFR 1.227 ), a private residence is not a “facility” and as a result, is not required to register with FDA.

A private residence must meet customary expectations for a private home and does not include commercial facilities in which a person also happens to reside.

Be sure to carefully review FDA regulations to understand how they apply to your unique set of circumstances.

Requirements governing what FDA regulates:

• What Does FDA Regulate?
• Federal Food, Drug, and Cosmetic Act (FD&C Act)
• Title 21 of the Code of Federal Regulations (21 CFR) search engine
• Public Health Service Act (several provisions of the act provide FDA with important statutory authority, such as the authority to issue regulations for the control of communicable diseases). Searchable references of the Act .
• Laws Enforced by FDA

Facilities that manufacture, process, pack, or hold food that is intended for human or animal consumption in the United States must register with FDA before beginning these activities. The registration requirement applies to any facility that conducts these activities, unless a facility is specifically exempt under 21 CFR 1.226 . For example, farms, retail food establishments, and restaurants are exempt from food facility registration requirements, as are private residences where FDA-regulated food is made.

See the links to addition information below.

Facility Registration:

• Registration of Food Facilities
• Guidance for Industry: What You Need to Know About Registration of Food Facilities; Small Entity Compliance Guide provides details on who registers if more than 1 foreign facility handles food before it enters the U.S.
• Guidance for Industry: Questions and Answers Regarding Food Facility Registration (Seventh Edition)

Requirements governing food facility registration:

• Public Health Security and Bioterrorism Preparedness and Response Act of 2002 (Bioterrorism Act); section 3 concerns food facility registration
• 21 CFR section 1.225 – Who Must Register
• Food Safety Modernization Act (FSMA ) & FSMA Background
• Food Defense Guidance Documents & Regulatory Information

Food imported into the United States must meet the same laws and regulations as food produced in the United States. It must be safe and contain no prohibited ingredients, and all labeling and packaging must be informative and truthful, with the labeling information in English (or Spanish in Puerto Rico ).

All imported food is considered to be interstate commerce.

Since Dec. 12, 2003, prior notice must be submitted to FDA before any shipments of FDA-regulated food for humans and other animals are imported into the U.S., unless the food meets an exemption.

Prior Notice gives FDA an opportunity to review and evaluate information before a food product it regulates arrives in the U.S., and to inspect and intercept contaminated food products.

• Prior Notice of Imported Foods
• What You Need to Know about Prior Notice of Imported Food Shipments

Food manufacturers, processors, packers, transporters, distributors, receivers, holders, and importers are required to establish, maintain, and provide to FDA upon request certain records that will allow the agency to identify all food products handled by the facility.

For instance, if your business is required to register under the Bioterrorism Act and makes cookie dough that is subsequently baked and packaged by another facility, your records must include the names and addresses of the facilities from which you get your ingredients, plus the names and addresses of the facilities where you send your dough to be baked and packaged. This is also known as "one up, one down" in the distribution chain.

Depending on the type of food business you operate, your food business may have to retain records in addition to those required under the Bioterrorism Act and to make them available to FDA. Consult Title 21 of the Code of Federal Regulations to determine what records are required for a specific type of facility and operation. Requirements may vary depending on the food commodity and the type of food processing in your business.

Requirements governing recordkeeping:

• Public Health Security and Bioterrorism Preparedness and Response Act of 2002 (Bioterrorism Act)
• 21 CFR Part 1, Subpart J
• Establishment and Maintenance of Records
• FSMA Rules & Guidance for Industry (search for “records”)
• Frequently Asked Questions - Records

Current Good Manufacturing Practice (cGMP) regulations require that food offered for sale or introduced into interstate commerce be produced under safe and sanitary conditions.

Certain food commodities have additional requirements because of inherent hazards, particular attributes, or specific manufacturing processes. For instance, certain egg producers must follow the Egg Safety Final Rule to reduce the spread of Salmonella Enteritidis, a known pathogen of eggs.

Requirements governing cGMP:

• 21 CFR Part 117
• Good Manufacturing Practices (GMPs) for the 21st Century - Food Processing
• Commodity Specific Information (Eggs, Milk, Seafood, and more)
• Bad Bug Book (Second Edition)

Food manufacturers are responsible for developing labels (including nutrition information) that meet legal food labeling requirements . All labeling of FDA-regulated food products must be truthful and not misleading. Proper labeling, including nutrition labeling and labeling for the major food allergens, is required for most prepared foods.

Note: The labels of food products sold in U.S. interstate commerce must be in English. However, foods distributed solely in Puerto Rico may bear labels in Spanish instead of English. See Compliance Policy Guide Sec. 562.750 Labeling of Food Articles Distributed Solely in Puerto Rico .

Requirements governing the labeling of foods:

• Fair Packaging and Labeling Act
• Nutrition Labeling and Education Act
• Food Allergen Labeling and Consumer Protection Act of 2004
• Food Allergy Safety, Treatment, Education & Research Act (FASTER Act) of 2021
• FDA’s regulations on food labeling - 21 CFR 101
• Food Labeling and Nutrition Overview
• Food Labeling Guide
• Food Allergies
• Food Allergen Labeling
• Gluten Free Labeling
• Menu and Vending Machine Labeling
• Small Business Nutrition Labeling Exemption
• Labeling & Nutrition Guidance Documents & Regulatory Information - Topic–Specific Labeling Information

Developing Labels:

• Manufacturers may choose to hire a commercial laboratory to perform analyses of foods to determine nutrient content. FDA does not certify and cannot recommend any specific laboratory. Manufacturers can contact colleges and universities with food science departments in their states for testing and label nutrition information, using a listing from USDA.
• The USDA Agricultural Research Service Food Data Central may be used to develop appropriate nutrient information for foods.

Registered facilities must report when there is a reasonable probability that the use of, or exposure to, an article of food will cause serious adverse health consequences or death to humans or animals. Information is available about how to report these situations to FDA's Reportable Food Registry .

FDA allows conventional food manufacturers, processors, packers, transporters, distributors, receivers, holders, and importers to forward reports of serious adverse events in connection with their products to FDA by filing Form 3500 .

FDA requires reporting of serious adverse events involving dietary supplements. See Dietary Supplements - Reporting an Adverse Event and Guidance for Industry: Questions and Answers Regarding Adverse Event Reporting and Recordkeeping for Dietary Supplements as Required by the Dietary Supplement and Nonprescription Drug Consumer Protection Act for additional information.

The FDA Food Safety Modernization Act (FSMA) , signed into law in January 2011, enables FDA to focus more on preventing food safety problems rather than relying primarily on reacting to problems after they occur. See Preventive Standards Under the Food Safety Modernization Act for more information.

Unless specifically exempted by FSMA, the owner, operator, or agent in charge of a facility will be required to:

• Evaluate the hazards that could affect food manufactured, processed, packed, or held by the facility;
• Identify and implement preventive controls to significantly minimize or prevent the occurrence of such hazards;
• Provide assurances that such food is not adulterated under section 402 or misbranded under section 403(w) of the Federal Food, Drug, and Cosmetic Act;
• Monitor the performance of those controls; and
• Routinely maintain records of this monitoring.

Note: Information about FSMA implementation is posted on the FDA website. Sign up for FSMA updates to receive updates on implementation and progress via e-mail.

Investigators with FDA's Office of Regulatory Affairs ( ORA ) inspect FDA-regulated facilities. Alternatively, FDA may arrange for state regulatory officials to conduct inspections on behalf of the agency. ORA offices are located throughout the country. These ORA offices across the United States provide a point of contact for manufacturers and distributors located within each jurisdiction. State regulatory agencies can provide information about their state and local agencies' contacts, requirements, and inspections.

FDA inspects food facilities on a varying schedule based upon the risk level of the product, time elapsed since previous inspection, and compliance history, as well as other factors. For instance, infant formula facilities are inspected annually.

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What's project 2025 unpacking the pro-trump plan to overhaul us government, for several months, we received a flood of reader inquiries asking if project 2025 was a real effort to “reshape america.” here’s the answer., nur ibrahim, aleksandra wrona, published july 3, 2024.

• Project 2025 is a conservative coalition's plan for a future Republican U.S. presidential administration. If voters elect the party's presumed nominee, Donald Trump, over Democrat Joe Biden in November 2024, the coalition hopes the new president will implement the plan immediately.
• The sweeping effort centers on a roughly 1,000-page document  that gives the executive branch more power, reverses Biden-era policies and specifies numerous department-level changes.
• People across the political spectrum fear such actions are precursors to authoritarianism and have voiced concerns over the proposal's recommendations to reverse protections for LGBTQ+ people, limit abortion access, stop federal efforts to mitigate climate change — and more.
• The Heritage Foundation — a conservative think tank operated by many of Trump's current and former political allies — is leading the initiative. President Kevin Roberts once said  the project's main goals are "institutionalizing Trumpism" and getting rid of unelected bureaucrats who he believes wield too much political influence.
• The Trump campaign's goals and proposals within Project 2025 overlap. However, the former president has attempted to distance himself from the initiative. In a July 5, 2024, post on Truth Social , he wrote: " I know nothing about Project 2025. I have no idea who is behind it. I disagree with some of the things they're saying and some of the things they're saying are absolutely ridiculous and abysmal. Anything they do, I wish them luck, but I have nothing to do with them."
• In other words, it's unknown if, or to what extent, Trump's campaign is talking to leaders of the initiative. Many political analysts and the Biden administration believe Project 2025 is a good indication of Trump's vision for a second term.

Here at Snopes, the internet's premiere fact-checking site, we believe in unbiased, fact-driven reporting to help guide people's everyday lives. And when it comes to voting in elections, we hold that responsibility high. We call out candidates' mistruths, contextualize campaign claims and pull back the curtain on efforts shaping political parties' agendas. Our hope is to give voters the knowledge they need to mark ballots without any distorted sense of reality. Below is an example of that work — a months-long analysis of an all-encompassing effort to reshape the American bureacracy following the 2024 U.S. presidential election. If you'd like to support this type of journalism,  we'd love your help .   —  Jessica Lee ,  senior assignments editor,  snopes.com

As the U.S. 2024 presidential election nears, U.S. President Joe Biden's reelection campaign has been sending foreboding emails to supporters, invoking "Trump's Project 2025" to tap into anxieties over another four years with Donald Trump in the White House and to raise campaign money.

According to some of the emails, "Project 2025" calls for proposals that would separate "mothers away from their children," a reference to border policies during Trump's administration, or result in "higher housing costs and rampant discrimination."

The Biden campaign is not alone in its concern over the policy initiative. Critics including legal experts and former government employees have described Project 2025 as a precursor to authoritarianism — albeit a difficult one to implement — and a wave of social media  posts  are expressing  fear over the initiative, calling it a " fascist " and " extremist " plan for Trump to " reshape America." Numerous reports have also called this conservative effort to reshape the government unprecedented in its scale. 

But what exactly is Project 2025? Are the messages from critics rooted in fact or fear-mongering? What should people know about the alleged policy plan? Over the past year, Snopes has received a flood of inquiries from readers asking if Project 2025 was real and what it entails, and if American politicians plan to implement it.

Under the leadership of the Heritage Foundation, a conservative think tank, Project 2025 is indeed a real, all-encompassing initiative to transform the American bureaucracy if, or when, a conservative president takes over the White House. Project leaders are hoping to put it into motion as early as November 2024 if voters elect former President Donald Trump. 

Politico once described the policy initiative as an effort to make a "MAGA" conservative government by reshaping how federal employees work, and the  creators themselves have framed it as a push to institutionalize " Trumpism " —  that is,  Trump's political agenda — at every level of federal government. On Truth Social, a Trump-owned social media platform, users have described it as a return to "constitutional" values.

In June 2024, House Democrats launched a task force to make plans for a potential future in which Project 2025's recommendations could become reality.

The growing interest in Project 2025 coincided with the progression of Trump's presidential campaign. A  June 2024  NPR/PBS News/Marist poll found the presidential race to be extremely tight, with Biden and Trump almost tied, echoing a months-long trend of national surveys. ( Historically , polls at this stage of campaigns are not indicative of actual election outcomes.)

Leaders and supporters of the initiative declined to be interviewed for this story or did not respond to Snopes' inquiries.

What is Project 2025?

Project 2025 has four parts, according to its website : 

• A roughly 1,000-page document titled " Mandate for Leadership 2025: The Conservative Promise ."  That report details supporters' proposals for federal departments, as well as their overall agenda for a conservative government.
• A purported transition plan for federal departments. Project 2025 leaders say they have a 180-day transition plan for each federal agency to quickly adapt to a Trump presidency should he win in November. As of this writing, the contents of that plan were unknown.
• A new database that aims to fill federal jobs with conservative voices. Spencer Chretien, associate director of Project 2025, once called the online system to screen potential new hires the " conservative LinkedIn ." It's currently active on the Project's website.
• A new system to train potential political appointees . Called the " Presidential Administration Academy ," the system aims to teach skills for "advancing conservative ideas" as soon as new hires join the administration. The lessons touch on everything from budget-making to media relations and currently consist of 30- to 90-minute online sessions. Project 2025 leaders say they will host in-person sessions as the election nears. 

There's reportedly another facet to Project 2025 that's not detailed on its website: an effort to draft executive orders for the new president. According to a November 2023 report by The Washington Post that cites anonymous sources, Jeffrey Clark (a former Trump official who sought to use the Justice Department to help Trump's efforts to overturn 2020 election results) is leading that work, and the alleged draft executive orders involve the Insurrection Act — a law last updated in 1871 that allows the president to deploy the military for domestic law enforcement. Speaking to the Post, a Heritage spokesperson denied that accusation. (We were unable to independently corroborate The Washington Post's reporting due to its anonymous sourcing and our unsuccessful attempts to interview members of The Heritage Foundation.)

While many of Project 2025's proposals simply need the president's executive order to become reality, others would need Congressional approval, even as the Project seeks to expand presidential authority. In other words, lawmakers would need to write and approve legislation that details the changes to the government's existing structure, or establishes new systems. Come November, voters will choose who will fill  435 seats in the Republican-led House and 34 positions  in the Senate.

Key Points of The Roughly 1,000-Page Document

Speaking to Politico , Russell Vought, who served as the director of the Office of Management and Budget under Trump and is now a leading adviser for Project 2025, once described the effort as "more systematic than it is just about Trump," adding, "We have to be thinking mechanically about how to take these institutions over" in reference to federal departments.

Project 2025's document lays out in great detail how supporters want to do that. As of early June 2024, about 855,000 people had downloaded the document, The New York Times reported . 

Among its numerous recommendations, it calls for the following (in no particular order):

• Changing how the FBI operates. According to the plan, the agency is "completely out of control," and the next conservative administration should restore its reputation by stopping investigations that are supposedly "unlawful or contrary to the national interest." Also, the document calls for legislation that would eliminate term limits for the FBI's director and require that person to answer to the president. 
• Eliminating the Department of Education. The plan explicitly proposes, "Federal education policy should be limited and, ultimately, the federal Department of Education should be eliminated." The report also calls for bans on so-called " critical race theory" (CRT) and "gender ideology" lessons in public schools, asking for legislation that would require educators who share such material to register as sex offenders and be imprisoned. 
• Defunding the Department of Justice. Additionally, the document proposes prosecuting federal election-related charges as criminal, not civil, cases. Otherwise, the document says, "[Voter] registration fraud and unlawful ballot correction will remain federal election offenses that are never appropriately investigated and prosecuted." 
• Reversing Biden-era policies attempting to reduce climate change. The document's authors call for increasing the country's reliance on fossil fuels and withdrawing from efforts to address the climate crisis — such as "offices, programs, and directives designed to advance the Paris Climate Agreement ." 
• Stopping cybersecurity efforts to combat mis- and disinformation. The document recommends the Cybersecurity and Infrastructure Security Agency to stop its efforts to curtail online propaganda campaigns, arguing the federal government should not make judgment calls on what's true and what isn't.
• Changing immigration policies. Authors want the federal government to deprioritize DACA (Deferred Action for Childhood Arrivals), the program that temporarily delays the deportation of immigrants without documentation who came to the U.S. as children; phase out temporary work-visa programs that allow seasonal employers to hire foreign workers; impose financial punishments on so-called "sanctuary cities" that do not follow federal immigration laws, and divert tax dollars toward security at America's border with Mexico. (While the Biden campaign claims Project 2025 calls for "ripping mothers away from their children" at the border, there's no explicit mention of separating families. Rather, it calls for stronger enforcement of laws governing the detainment of immigrants with criminal records and restricting an existing program that tracks people in deportation proceedings instead of incarcerating them. In some cases, those changes could possibly play a role in border control agents detaining a parent while their child continues with immigration proceedings.)
• Restricting access to abortion. The plan wants the Centers for Disease Control and Prevention (CDC) to stop promoting abortion as health care. Additionally, Project 2025 recommends the Federal Drug Administration (FDA) to stop promoting, and approving, requests for manufacturing abortion pills. "Alternative options to abortion, especially adoption, should receive federal and state support," the document states.
• Removing LGBTQ+ protections. The plan calls for abolishing the Gender Policy Council , a Biden-created department within the White House that aims to "advance equity in government policy for those who face discrimination." Also, the proposal wants the federal government to remove terms such as "sexual orientation" and "gender identity" from records and policies, as well as rescind policies that prohibit discrimination on the basis of "sexual orientation, gender identity, transgender status, and sex characteristics."
• Cutting ties completely with China. For instance, the document advocates for restricting people's access to TikTok because of its China-based parent company; prohibiting Confucius Institutes, cultural institutions at colleges and universities funded by the Chinese government, and blocking other Chinese entities from partnering with U.S. companies. 
• Reversing protections against discrimination in housing. The Biden campaign emails reference a portion of the document that calls for repealing a decades-old policy—strengthened under Biden—that attempts to prevent discrimination and reduce racial disparities in housing. Project 2025 also recommends making it easier to sell off homes used for public housing — a benefit to real estate developers — but result in fewer cheap housing options for poor and low-income families. 

Here's a PDF of the full report :

(www.project2025.org)

Changing Federal Job Classifications 

To execute the above-listed objectives, the roughly 1,000-page document calls for a federal government operated by political appointees equipped to "carry out the President's desires." 

Put another way, Roberts, president of the Heritage Foundation, said in a July 2023 interview with The New York Times that Project 2025 leaders want to dismantle independent federal agencies that do not answer to the president. Then, they want to fill positions with people who subscribe to conservative politics — including jobs that are currently merit-based hires, not politically appointed.

Under the current system, the federal government's administrative sector is made up of two employee groups: political appointees and career civil servants. When a new administration takes over the Oval Office, it selects similarly minded people to fill high-ranking positions (political appointees), and those people leave the jobs when a new president takes over. According to the Brookings Institution , a public policy think tank, around 4,000 political appointees run the executive branch.

Meanwhile, tens of thousands of positions that run day-to-day operations are hired through a merit-based system — that is, a hiring process that is designed to prioritize applicants' specialized expertise or experience , not their personal beliefs or affiliations. Those people are career civil servants. 

Project 2025 proposes turning up to 50,000 career civil servant jobs into politically appointed positions. 

To do that, Project 2025 wants the president to reissue Schedule F, a Trump-era executive order that Biden rescinded when he became president. Generally speaking, the order would recategorize career civil servants into at-will employees, giving higher-level workers the ability to terminate employment for any reason without warning and fill those jobs with new people.

Additionally, Project 2025 recommends revamping the existing appeals process for employee dismissals, arguing the current system prevents managers from firing or hiring the right employees. 

The plan also proposes a freeze on hiring top-career civil service positions at the beginning of the administration. By doing so, the plan argues, the new administration will prevent today's administration's leaders (later on "outgoing" political appointees) from "burrowing-in"— that is, hiring left-leaning career bureaucrats across federal agencies for the purpose of undermining the next president. 

Keeping Track of Potential Employees' Opinions

In addition to expanding government leaders' abilities to hire and fire at will, Project 2025 calls for a new federal database to gather information on potential new hires. The database contains people's answers to questions on social issues , such as abortion and immigration, allowing for department leaders to easily fill job vacancies with applicants who lean conservative.

"Our current executive branch was conceived of by liberals for the purpose of promulgating liberal policies," John  McEntee , who is leading Project 2025's personnel database project, told The New York Times in mid-2023, citing then-U.S. President Franklin Delano Roosevelt's (who was a Democrat) 1930s New Deal as the last major reorientation of the government. "There is no way to make the existing structure function in a conservative manner. It's not enough to get the personnel right. What's necessary is a complete system overhaul." 

By submitting resumes and answering questionnaires , applicants sign up to be vetted by Project 2025 leaders. According to the questionnaire , participants answer whether they "agree" or "disagree" with statements such as, "Life has a right to legal protection from conception to natural death," and "The U.S. should increase legal immigration."

If the participants pass that screening, Project 2025 intends to recommend them to department leaders for hiring. (We are unable to determine what would happen with applicants' data if Trump does not win the 2024 election, or if his potential administration does not want to use it.)

Project 2025 leaders partnered with technology company Oracle to set up the system, according to The New York Times . Several thousand potential recruits had applied, as of April 2023. 

Former presidents have established similar systems, including Barack Obama, according to Kevin Kosar, a senior fellow at the American Enterprise Institute, a center-right public policy think tank. "They [The Obama administration] created a massive online jobs bank , where you could apply."

Also, during Obama's first term (January 2009 - January 2017), his administration required extensive vetting of applicants for high-ranking, politically appointed positions. Like Project 2025's program, that process included a questionnaire. That form asked participants to elaborate on past public statements, social media posts and potential conflicts of interests, as well as share things about their personal lives , like whether they own guns. (We found no evidence of the Obama administration circulating a similar questionnaire during his second term.)

Asked about that Obama-era questionnaire, a Biden aide said it was not comparable to Project 2025's system. The latter was a "loyalty test" to Trump, the aide said, while Obama's survey was more of a background check.

Trump Hasn't Publicly Endorsed Project 2025

Many former Trump administration members and current allies are working on the initiative. 

For example, the Center for Renewing America (CRA) — a think tank that formed in 2021 with ties to Trump through its founder, Russell Vought — is a "coalition partner." Vought was the director of the Office of Management and Budget when Trump was president. Should Project 2025 be a part of the next presidential administration, Vought will be in charge of implementing  its proposals, according to Politico. (In November 2023, The Washington Post reported he was in regular contact with Trump and could be a candidate for a high-ranking position in his potential future administration.) Also, Vought is policy director for the 2024 Republican National Convention's Platform Committee.

Reportedly , some people affiliated with Project 2025 are assisting Trump's reelection campaign behind the scenes.

(The groups that conceptualized, or are currently pushing, Project 2025 include a number of former Trump administration members and current allies.)

However, in terms of public-facing actions, Trump hasn't officially connected himself to the initiative. In speeches at campaign rallies and interviews, he hasn't mentioned Project 2025, and, on July 5, 2024 , he attempted to publicly distance himself by posting on Truth Social (his social media site):

I know nothing about Project 2025. I have no idea who is behind it. I disagree with some of the things they're saying and some of the things they're saying are absolutely ridiculous and abysmal. Anything they do, I wish them luck, but I have nothing to do with them.

Trump's campaign is at the very least aware of the initiative. Campaign officials once told Politico Project 2025's goals to restructure government, which are outlined in a publicly available document , indeed align with Trump's campaign promises.

But in a November 2023 statement, the Trump campaign said: "The efforts by various non-profit groups are certainly appreciated and can be enormously helpful. However, none of these groups or individuals speak for President Trump or his campaign." Without naming Project 2025, they said all policy statements from "external allies" are just "recommendations."

Concurrently, in an interview with the conservative outlet The Daily Wire , a Project 2025 representative said the Trump campaign and Project are separate "for now."  McEntee , a former Trump staffer and leader of Project 2025's personnel database project, said : 

I think the candidate and the campaign need to keep their eye on the ball. They need to be totally focused on winning. We're totally focused on what happens after [...] Obviously, there will need to be coordination and the president and his team will announce an official transition this summer, and we're gonna integrate a lot of our work with them. 

That said, given overlap between Project 2025's proposals and the Trump campaign's agenda , political analysts and the Biden campaign believe the coalition's effort is a good indication of Trump's vision for a second term. Among the similarities are proposals to change how the administration fills tens of thousands of government jobs and overhaul  the DOJ. According to The Heritage Foundation's own reporting, Trump adopted and seriously considered about two-thirds of the organization's policy prescriptions in 2018, for example.

In an interview with Snopes, James Singer, a Biden campaign spokesperson, said:

Project 2025 is the extreme policy and personnel playbook for Trump's second term that should scare the hell out of any American voter. The Trump team's pathetic denials fall flat when Project 2025 staff and leadership are saying they are connected to the Trump team, leading the RNC policy platform and part of Trump's debate prep, campaign, and inner circle.

But the extent to which Project 2025 leaders and Trump campaign officials are communicating is unclear. According to Kosar, at the American Enterprise Institute, no one outside of the two circles knows how closely they're working together. "[What] is the level of coordination? We have no idea." 

From the view of Cecilia Esterline, an immigration research analyst at the Niskanen Center, a think tank  with libertarian-right roots, Project 2025 is a good indicator of Trump's plans for a potential second term. "Given the people involved putting their names on this and the author portions of this report, and the success of [past] implementation, it's a good indicator of where Trump is at."

The Forces Behind Project 2025

Heritage Foundation President Kevin Roberts launched Project 2025 in April 2022, a few months before Trump officially announced his reelection campaign.

Since then, the number of groups backing the initiative has grown. As of now, Project 2025's advisory board and so-called "coalition partners" include: the Conservative Partnership Institute (CPI), a nonprofit that aims to connect conservative applicants to congressional jobs and is led by Trump's former chief of staff, Mark Meadows; Turning Point USA, a far-right student advocacy group that is led by Charlie Kirk; America First Legal , a legal advocacy group that supports conservative-backed lawsuits and is led by Trump stalwart Stephen Miller. (According to a June 2024 Politico report, Miller was part of private meetings with Trump to help him prepare for upcoming televised debates against Biden.) 

Furthermore, in May 2024, Reuters interviewed what the news outlet described as unnamed Trump allies working on a plan to restructure the Department of Justice (DOJ) and fill currently nonpartisan jobs there with people who identify as conservatives. While the allies group wasn't named, Reuters reported it was tied to Project 2025. 

Lastly, many authors of the roughly 1,000-page document outlining Project 2025's policy proposals have connections to Trump. They include Ben Carson , William Perry Pendley , Jonathan Berry , Diana Furchtgott-Roth , Rick Dearborn , Adam Candeub , Ken Cuccinelli , Mandy Gunasekara , Dennis Dean Kirk , Gene Hamilton , Christopher Miller , Bernard L. McNamee , Mora Namdar , Peter Navarro , Roger Severino , Paul Dans , Kevin Roberts , among others. 

These Types of Pre-Election Efforts Aren't Uncommon

In the months or years before U.S. presidential elections, it's routine for nonprofit research groups to prepare plans for a potential presidential transition, according to Landon Storrs, a political history professor at the University of Iowa. 

And, according to Kosar, numerous think tanks want Trump's ear as he plans his potential return to the White House. "Whenever there is a new executive coming into the White House, [many] groups are trying to get in there."

According to the Heritage Foundation's website , the organization mostly operates on individual donations and does not take money from the government. However, how exactly it divvies up its money for Project 2025 was unclear. The New York Times reported Project 2025 was a $22 million operation.

Project 2025 authors built their proposals on an idea popular during former President Ronald Reagan's time: the "unitary executive theory." That's the belief that Article II of the U.S. Constitution gives the president complete power over the federal bureaucracy and all levels of government report to him. 

In 1980, the Heritage Foundation developed similar policy prescriptions for Reagan, who was a presidential candidate at the time. Some of the organization's recommendations aligned with Reagan's campaign promises , and, when he later assumed office, he put the ideas to action. Heritage once described its effort as putting "the conservative movement and Reagan on the same page."

However, according to Politico , the present-day initiative by the Heritage Foundation was more "ambitious" than any other such proposal. The New York Times  said Project 2025 was operating at "a scale never attempted before in conservative politics." Its efforts are a contrast to the 1930s Democrat-led New Deal under then-U.S. President Roosevelt, which gave the federal government an unprecedented role in social and economic affairs on the belief that it would get the country out of the Great Depression.

Critics' Logistical Concerns, Worries

If some of Project 2025's ideas turn into formal policy recommendations or laws, experts in government and history have concerns over how they could be implemented. Such drastic changes would come with big logistical hurdles and have a ripple effect on agencies overseeing day-to-day governance, several such experts said. 

For example, Project 2025's proposal to reclassify tens of thousands of federal workers' positions — that is, change career bureaucrats into jobs that can be politically appointed — would have widespread effects, according to Storrs, of the University of Iowa. She said:

When [Project 2025's] intention is to install officials based on their loyalty to the president rather than on their qualifications, [the result] is even more damaging to effective administration. [...] The President already has authority over who heads the agencies. But below them, people are simply trying to collect taxes, get social security checks out — there is a lot that shouldn't be disrupted.

Kosar, of the American Enterprise Institute, expressed concern over skills required for jobs that aren't currently appointed. "These positions have a serious degree of expertise attached. You can't just plug in a private sector businessman into the department of transportation. It's going to be a challenge to match the people and the competencies and the expertise." 

Esterline, the Niskanen Center analyst, said with presidential administrations changing every four to eight years, government agencies rely on the expertise of continually employed civil servants — employees with institutional knowledge — to make the transitions as smooth as possible. "[If] we suddenly disrupt that balance of political appointees to civil servants, it will be a much rougher transition." 

Among other aspects of Project 2025, Esterline is attempting to raise the alarm on its prescriptions for specific regulatory changes. "[Project 2025] is a meticulous outline of how they will crumple the system simultaneously through minute changes."

Meanwhile, some former government officials are particularly concerned about the initiative's plans for the DOJ and FBI. For instance, in an interview for The Guardian , Michael Bromwich, a former DOJ inspector general, said the proposals to turn the departments into "instruments" to fulfill Trump's political agenda "should send shivers down the spine of anyone who cares about the rule of law."

Overall, critics including legal experts and former government employees have zeroed in on Project 2025's goal to give the executive branch more power, describing it as a precursor to authoritarianism.

However, the initiative's push to increase executive power may be part of a deeper trend in American politics, Peter Strauss, a professor at Columbia Law School, said in a  lecture  on Faculti, a research video platform. He said momentum to increase executive authority has been steadily increasing over many presidential administrations: 

We have seen in the United States a steadily expanding presidential claim of authority to control not only tenure but also ordinary acts of government. This has been happening at least since the presidency of Ronald Reagan and it reached a peak with President Trump and his first term, and he's promised that he's going back there. 

Our Reporting

For this report, we repeatedly tried to interview representatives of the Heritage Foundation — the conservative think tank that conceptualized Project 2025 — as well as the Trump campaign and other supporters of the effort. All either declined to be interviewed or did not respond to our inquiries. 

For example, we reached out to dozens of groups on Project 2025's advisory board — a collection of groups under the Heritage Foundation's oversight that have co-signed the effort, given feedback on its proposals or promoted it to government officials. The groups include Center for Renewing America , Turning Point USA , The American Conservative , and  American Cornerstone Institute . We asked the organizations about the nature of their involvement in the initiative, proposals they support, and more. As of this writing, none has responded.

After we initially reached out to the Heritage Foundation for this story, a spokesperson responded asking for more specifics on our reporting. We responded with key points, including requests to comment on project leaders' communication with former U.S. President Donald Trump, concerns from legal experts about the initiative's proposed changes and general criticism. The Heritage Foundation did not respond to that message. Later, after informing the organization of our writing deadline, a spokesperson said no one was available.

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July 5, 2024: This post was updated to include Trump's July 5, 2024, post on Truth Social.

By Nur Ibrahim

Nur Nasreen Ibrahim is a reporter with experience working in television, international news coverage, fact checking, and creative writing.

By Aleksandra Wrona

Aleksandra Wrona is a reporting fellow for Snopes, based in the Warsaw area.

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Project 2025 is a blueprint for business disaster.

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The American Flag blows in the wind off the back of the Ellis Island/Liberty Island Ferry with the ... [+] Statue of Liberty in the background following the Ellis Island Family Heritage Awards at the Ellis Island Immigration Museum at the Great Hall on Ellis Island April 13, 2011 in New York. AFP PHOTO / TIMOTHY A. CLARY (Photo credit should read TIMOTHY A. CLARY/AFP via Getty Images)

Whatever your politics, the extreme, ideologically driven policies being suggested for Trump's second term will undermine democracy, supercharge government corruption, and devastate the American economy.

A Race Few Wanted

Though it's only June, we're already back in presidential election season. This week saw the earliest-ever general election debate in our history, as President Joe Biden and former President Donald Trump squared off before their respective party had officially nominated either. One reason both men agreed to this June debate is because the (pre-debate) polls show a neck-and-neck race . For now, many Americans seem unenthused about either candidate , and interest in this election is lower than it's been in two decades .

All that said, I hope everyone – and especially my fellow business leaders – start paying close attention because these two candidates have vastly different visions for America's future, and one of them – Donald J. Trump – is essentially advocating for the end of our democracy and the economic prosperity it drives. Throughout this cycle, Trump has been doubling down on his usual brand of extreme rhetoric – he has called his political opponents "vermin," said immigration is "poisoning the blood of our country," and pledged to be a "dictator" on day one of his second term. It'd be natural to think that Trump is just mouthing off again, except, this time, he has a playbook in hand to accomplish his goals as soon as he gets into office.

Project 2025: A Road Map to Oblivion

That playbook is Project 2025 , a 900-page report developed by the Heritage Foundation and a large coalition of conservative groups to help a second Trump presidency hit the ground running. "If we are going to rescue the country from the grip of the radical Left," its authors opine, "we need both a governing agenda and the right people in place, ready to carry this agenda out on day one of the next conservative administration."

Unfortunately, this Project 2025 agenda is brimming with extremely outside-the-mainstream ideas that threaten to roll back many Americans' fundamental rights and cause grave and perhaps permanent damage to our democratic system of government. Even if you agree with the far-right ideology this report espouses, the policies it advocates will very likely plunge the American economy into a death spiral.

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A Litany of Terrible Ideas

Education: America's continued prosperity and competitiveness worldwide rests on its educated workforce, but Project 2025 would defund and dismantle public education purely for ideological reasons. The Project 2025 agenda calls for eliminating a huge number of federal bureaus and departments that offend the far-right worldview. Among them is the Department of Education, which they deem a " convenient one-stop shop for the woke education cartel," Title 1, which provides $18 billion in funding to support low-income students across America," and Head Start, which helps over one million kids gain access to early education. Anything involving diversity, equity, and inclusion is also out, even though studies show that companies with diverse leadership and workforces tend to be more profitable than those without.

Along with scaling back civil rights enforcement, Project 2025 calls for effectively eliminating federal oversight over education and converting federal funds into block grants and vouchers that families can use at private schools—an idea that has become a fraud-ridden boondoggle wherever it's been tried.

Climate: The National Oceanic and Atmospheric Administration, the federal department that tracks hurricanes, is also marked for deletion by Project 2025 because it's "one of the main drivers of the climate change alarm industry." (One would think the hurricanes are the driver, but nevertheless.) The report also argues that the Environmental Protection Agency should be gutted for similar reasons.

Climate change is already costing the US $150 billion a year , and those costs are expected to grow substantially in the years to come if left unchecked – which is what this report argues for. That's why the Sierra Club calls Project 2025 " a death sentence for federal climate and environmental protections " and "game over for climate progress." At this late date, a head-in-the-sand approach is not a serious response.

Immigration: Project 2025, as the Niskanen Center put it , "aims to demolish the American immigration system," even though immigration has always been one of the American economy's great sources of strength. (In fact, US GDP is estimated to gain $7 trillion over the next ten years because of immigrants.) Among the many harsh policies proposed are drastically reducing visas, suspending country lists for H-2A and H-2B temporary worker visas, blocking federal financial aid to states that allow immigrants access to in-state tuition, and ending the protections of the Dream Act.

Trump himself has gone even further, saying he would quickly deport 15-20 million undocumented immigrants , even though Pew only counts 10.5 million in the US . The moral dimensions of this purge aside, many economists have noted that these draconian policies will cause a rapid rise in unemployment and inflation , especially in industries like food service, construction, and agriculture.

Cronyism : One of Project 2025's most pernicious elements is its call to return America to a nineteenth-century "spoils system" of government. Under the so-called "Schedule F" plan , about 50,000 federal workers would lose their civil service protections and become at-will employees, meaning they can be fired if they are not sufficiently loyal to the President.

In practice, this would create what conservative Robert Shea has called " an army of suck-ups …if you told your boss that what he or she was proposing was illegal, impractical, [or] unwise they could brand you disloyal and terminate you." It would also mean " a massive exodus of competence " from Washington, as well-trained, knowledgeable civil servants who gather and report data on all kinds of issues leave and are replaced with conservatives chosen only for loyalty.

Fiscal Policy: Along with the usual slate of tax cuts for the wealthy, Project 2025 also calls for abolishing the Federal Reserve, ending its role as the lender of last resort, and letting the President weigh in on interest rate hikes . Trump has also called for a 10% across-the-board tariff on imported goods, which could kick off a global trade war , rapidly accelerate inflation , and cost the average family $1500 a year . It doesn't sound great for business.

On top of everything else , Project 2025 also aims to roll back protections for LGBTQ Americans, further reduce women's access to abortion, cut overtime protections for 4.3 million workers, slash food assistance for 21.6 million households, weaken Social Security and Medicaid, stop efforts to lower prescription drug costs, and much else. This is a remarkably ideological document and one that's far more concerned with putting far-right ideas at the center of government than doing right by families.

Ultimately, as Carlos Lozada put it , the goal of Project 2025 is "capturing the administrative state," so it becomes "a tool for concentrating power and entrenching ideology." In other words, Project 2025 threatens to undermine both our democracy and economy only to benefit a small cadre of far-right faithful at the expense of the vast majority of companies and workers. This could be our new reality in just a few short months unless Americans step up and be counted this November. Even if nobody is excited about this upcoming election, it will decide our future, and we must act accordingly.

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Pay for Lawyers Is So High People Are Comparing It to the N.B.A.

Enormous pay packages are popping up for top lawyers, especially those favored by well-heeled private equity clients.

Credit... Guillem Casasús

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By Maureen Farrell and Anupreeta Das

• Published July 1, 2024 Updated July 2, 2024

Hotshot Wall Street lawyers are now so in demand that bidding wars between firms for their services can resemble the frenzy among teams to sign star athletes.

Eight-figure pay packages — rare a decade ago — are increasingly common for corporate lawyers at the top of their game, and many of these new heavy hitters have one thing in common: private equity.

In recent years, highly profitable private equity giants like Apollo, Blackstone and KKR have moved beyond company buyouts into real estate, private lending, insurance and other businesses, amassing trillions of dollars in assets. As their demand for legal services has skyrocketed, they have become big revenue drivers for law firms.

This is pushing up lawyers’ pay across the industry, including at some of Wall Street’s most prestigious firms, such as Kirkland & Ellis; Simpson Thacher & Bartlett; Davis Polk; Latham & Watkins; and Paul, Weiss, Rifkind, Wharton & Garrison. Lawyers with close ties to private equity increasingly enjoy pay and prestige similar to those of star lawyers who represent America’s blue-chip companies and advise them on high-profile mergers, takeover battles and litigation.

Numerous people compared it to a star-centric system like the N.B.A., but others worried that higher and higher pay had gotten out of hand and could strain the law firms forced to stretch their budgets to keep talent from leaving.

“Twenty million dollars is the new $10 million,” said Sabina Lippman, a partner and co-founder of the legal recruiter Lippman Jungers. In the past few years, at least 10 law firms have spent — or acknowledged to Ms. Lippman that they need to spend — around $20 million a year or more to lure the highest-profile lawyers.

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Groceries are expensive, but they don’t have to break the bank. Here are some tips to save

File - A shopper peruses cheese offerings at a Target store on Oct. 4, 2023, in Sheridan, Colo. Inflation is easing slightly, but grocery prices are still high. (AP Photo/David Zalubowski, File)

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NEW YORK (AP) — If you’ve noticed that you’re paying more than before for the same amount of groceries, you’re not the only one. Inflation is easing slightly , but grocery prices are still high — up 21% on average since inflation started to surge more than three years ago.

“When inflation rises, it reduces people’s ability to afford groceries by increasing the overall cost of goods,” said Cassandra Happe, analyst for WalletHub.

Unlike some other items, you can’t just stop buying groceries when they get pricey. There’s nothing you can do about inflation, but you can find ways to save on groceries so they don’t heavily impact your wallet or your eating habits. These include using coupons, budgeting, and buying in bulk.

Here’s are some expert recommendations for saving on groceries:

Try coupons

Kiersten Torok started using coupons back when she was in high school, after her parents lost their jobs during the 2008 recession. She began relying on them even more in 2020, when she lost her own job during the pandemic. Now she’s using her social media platform to help others learn how to save.

“When times like these come up, coupons are a necessity for so many Americans,” said Torok, known on Instagram and TikTok as Torok Coupon Hunter .

Many might think that using coupons means cutting them out of a magazine. While you can certainly still do that, there are now easier ways to get the discounts. Many stores, like Walmart and Target, have coupons available on their apps.

This article is part of AP’s Be Well coverage, focusing on wellness, fitness, diet and mental health. Read more Be Well.

“All you have to do is scan an item in a store, the coupons pop up on your app and then they automatically apply in the register,” Torok said. “It’s become much more streamlined.”

One of Torok’s coupon golden rules is: never pay for toothpaste — there’s always a combination of coupons and offers available. For anyone who wants to try couponing, Torok recommends that you first start using them at your favorite store and never buy things you don’t need, even if there’s a big discount.

Apps like Flipp , which lets you browse for coupons from all major grocery stores, and Ibotta , an app that gives you cashback for using coupons, can make your journey with couponing easier.

Track current spending

Making a budget is a key to keeping grocery spending under control, and the first step is to track how much you’re already spending. Start by reviewing how much you have spent on the last few times you’ve gone grocery shopping, recommended David Brindley, deputy editor for AARP Bulletin .

If you don’t keep receipts from past grocery runs, try looking at your bank account statement and adding up the grocery charges. Once you know how much you spend on groceries, set a goal, for example, staying within a specific budget or reducing your spending.

Review what you already have

You need a plan, but before you make one, ensure you know what you currently have in your fridge and your pantry. Sarah Schweisthal, personal finance expert and social media manager at budgeting app YNAB , recommends taking everything out and making an inventory so you don’t buy duplicates of things you already have on hand.

Brindley also recommends planning to cook multiple meals with similar ingredients, which saves money and also cuts down on food waste.

Make a plan

Once you’ve tracked your spending and inventoried what you already have, the next step is to make a plan. Write down the items you’re looking to buy and your estimated cost, making sure you stay on budget. Meal planning for the week or month can be a good way to stay on top of your spending, Schweisthal said.

Going up and down the aisles can sometimes make you crave things that you haven’t planned for, like a snack or a new dish. If you foresee that it’ll be hard for you to stick to your list, include some flexibility in your plan, such as allotting a specific amount to buy snacks or a random item you see at the checkout line.

“I think having flexibility in a plan actually helps you stick to it more,” Schweisthal said.

Making a plan can be as simple as writing down a list on paper or in your phone’s notes app. Or, you can use apps that specifically help you with meal planning such as AnyList or Mealime .

Shop online

If you tend to wander off your grocery list because every time you go to the store you buy things you don’t need, shopping online and picking up curbside is a good workaround.

“I 100% recommend sitting down Sunday morning and just looking at the stores and comparing the items you need for the week, especially with things you can get for curbside pickup,” Torok said.

If you buy your groceries from multiple stores because each has better prices on some items, ordering ahead of time can also save time.

Involve your family in saving

If you are in charge of buying groceries for your entire family, it can be beneficial to include them in your grocery budgeting routine. For Torok, this has meant teaching her children how to scan coupons while they shop.

Since buying in bulk can be very cost-effective. Brindley also recommends that you team up with a friend or a family member to buy specific items in bulk and share the discount.

Food sharing apps

Lastly, you can save money by using food-sharing apps such as Olio, which connects people around their community to share extra grocery items, and Too Good to Go, where you can buy surplus food at a discount.

The Associated Press receives support from Charles Schwab Foundation for educational and explanatory reporting to improve financial literacy. The independent foundation is separate from Charles Schwab and Co. Inc. The AP is solely responsible for its journalism.

• Disaster recovery planning and management

Olivier Le Moal - stock.adobe.co

6 benefits that make a disaster recovery plan worth it

Disaster recovery plans help reduce recovery time, ultimately saving time and money. time spent testing and planning upfront pays dividends when a disaster strikes..

• Stuart Burns

Disaster recovery planning requires organizations to invest time, money and personnel. It often involves testing, trainings and exercises, not to mention hardware and software investments for offsite, on-premises and cloud recovery options.

However, the costs are far outweighed by the benefits of a DR plan . Businesses without good backups and tested DR plans are more likely to go out of business due to data loss, reputational damage and the other risks they take by not having a DR plan in place. Organizations with a DR plan can reap strong benefits, such as meeting legal requirements and having a better understanding of the resources they need.

Below are six benefits of a disaster recovery plan.

1. It reduces the panic of dealing with an unexpected crisis

One of the best things about having a disaster recovery plan ready to go is that most scenarios that could make a disaster worse have already been thought about, and mitigations and plans have been documented, tested and validated by the DR team . It provides a tested roadmap for the worst day imaginable. It can also highlight current risks that have not been thought about before.

Doing so reduces the risk of panic and improvisation that could potentially make the situation worse. As the name suggests, a plan gives an outline of what needs to happen, when and by whom. A good DR plan also includes exercises to test it, leading to snags being ironed out ahead of time.

As with most things, the more practice, the better the outcome.

2. The right people are involved at the right time

Another benefit of a disaster recovery plan is that those key individuals that are needed in a disaster know about it ahead of time. It also cuts through the chatter and gets the right people at the right time to the right place. When people know they are to be called upon in a DR plan, it enables them to manage that much better.

3. It manages expectations and brings in necessary parties

If a company is experiencing a crisis that requires it to invoke the DR plan, knowing who needs to be notified and how to contact them means that those people who can positively affect the situation are aware and well-rehearsed mitigations can be put in place. It also can inform stakeholders and customers of the disruption and manage their expectations. The last thing a company needs in a disaster is the distraction of third parties trying to conduct business as usual on systems that are down.

4. It helps meet legal and PR requirements

One thing a lot of administrators don't immediately think about is that some scenarios can have reporting and other legal requirements. Documenting these in the DR plan provides a degree of clarity.

This can also extend to PR teams and having preagreed communications to help protect the company's reputation. This can be a major concern for many organizations, especially high-profile businesses or those in regulated industries .

5. Investing in DR is good for data backup

Businesses that invest in a DR plan tend to be those that have quality, tested backups . Without backups, the best DR plan is worthless. This is an absolute requirement for successful recovery.

6. It provides a better understanding of required resources

Implementing disaster recovery plans can be expensive. That said, if an appropriate disaster recovery plan exists, it becomes straightforward to quantify the spending involved. DR plans outline internal and third-party resources the business will use in a crisis. Having these resources laid out in an official DR plan can ease future communications with third-party services and provide an understanding of the potential expenses that will be required.

Stuart Burns is a virtualization expert at a Fortune 500 company. He specializes in VMware and system integration with additional expertise in disaster recovery and systems management. Burns received vExpert status in 2015.

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• Updated: Jul. 11, 2024, 1:11 p.m.
• | Published: Jul. 11, 2024, 1:08 p.m.

The aisles of the Happy Valley grocery store. Dave Killen / The Oregonian

• The Associated Press

If you’ve noticed that you’re paying more than before for the same amount of groceries, you’re not the only one. Inflation is easing slightly , but grocery prices are still high — up 21% on average since inflation started to surge more than three years ago.

“When inflation rises, it reduces people’s ability to afford groceries by increasing the overall cost of goods,” said Cassandra Happe, analyst for WalletHub.

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Food Preparation Business Plan

Start your own food preparation business plan

What's For Dinner?

Executive summary executive summary is a brief introduction to your business plan. it describes your business, the problem that it solves, your target market, and financial highlights.">.

What’s For Dinner? is an exciting, new business with a unique approach to helping people enjoy home cooked meals with their families. Customers will come to our Plano, TX location and prepare 12 meals that they pre-select from a menu in a party atmosphere. In two hours, they will have a month’s worth of meals to put in their freezer.

By focusing on our competitive edge (no direct competitors in the Dallas/Ft. Worth area), our customers, and their needs, What’s For Dinner? will increase sales to a point that exceeds $1.3M in three years.

What’s For Dinner? is owned jointly by Alan and Kim Kirby as an S Corporation. Alan and Kim have 15 years of experience in the food service and entertainment industries, as a party planner and personal chef, respectively. They know the kinds of food preparation available in the Collin County area. With two teenaged children, have experienced the frustration of trying to feed a whole family healthy food both cheaply and quickly. Alan’s existing contacts with local social and community groups, and Kim’s ongoing relationships with food distributors, specialty grocers, and high-end clients will all help to generate high sales from early in the first year.

What’s For Dinner offers several advantages to its target market:

• Relatively inexpensive meal preparation: ~$15 for a four-person meal.
• Fun, social, party atmosphere.
• Convenient: eat your prepared meals in your home, when you want.
• Saves time: no shopping, no prep, no clean up.
• For seniors, special menus and transportation assistance make meals easy.
• And, best of all, not having to decide “What’s For Dinner?”

The purpose of this plan is two-fold. The first is to acquire funding of $259,708. The second is to lay the foundations of the company’s vision, philosophy, and strategy, to ensure that we know where we are going and how to get there.

1.1 Mission

What’s For Dinner? is a specialized business that provides a variety of people with the opportunity to prepare health conscious, yet savory meals that can be frozen to take home and eat at a later time.  The purpose of this process is to both optimize the time investment needed to prepare the quality of meals that What’s For Dinner? will become known for, within the clients’ current schedules, and also for them to practice the proper health conscious behavior that has become the target lifestyle of a health deficient society.

What’s For Dinner? will provide a unique and distinctive service that will unite a party-like atmosphere with professional food preparation that will attract a growing repeat customer base.  What’s For Dinner? will allow families and busy professionals the ability to prepare a variety of meals quickly in a fun atmosphere, away from home, thus giving people more of what they are looking for – time.

Our goal is to be a self-sustaining corporate enterprise within 3 years from the company’s inception to begin expanding our menu offerings within 3 months and its location offerings within 4 years.  What’s For Dinner? will employ 4 individuals full time within 3 years, and will hit net profit goals of $100,000 by the end of its second year of existence.

In short, we will be in the business of helping our customers to relieve their daily stresses of what to fix their families for dinner by providing them with a great menu choice of meals that they will prepare.

1.2 Keys to Success

The keys to success in this business are:

• Creating a high level of customer satisfaction in our service and products, which will lead to customer retention each month. 
• Marketing: getting our name out to the public, primarily through an intensive marketing campaign driven by our customers (word of mouth) with a supplemental vehicle of standardized and conventional marketing tactics. 
• Great product quality and variety that will be used to aid in customer retention and growth. 
• Finances: as our customer base increases we will be better able to lower our supply costs by buying more in bulk through food service distributors.
• Variety of menus offered based on seasons, trends and customer preferences.
• Exceeding our customers’ expectations by offering them a higher quality of food for a competitive price.
• What’s For Dinner’s website will be an efficient and convenient place for customers to register and pay for parties.

1.3 Objectives

The objectives for What’s For Dinner? in the first three years of operation include:

• To exceed customers’ expectations for food service and food service products.
• To increase the number of clients served by 25% per year through superior service.
• To develop a sustainable start-up business that is profitable.
• To achieve an after tax net profit of $134K by year three.
• To achieve a net income of more than 10% of sales by the third year.

Company Summary company overview ) is an overview of the most important points about your company—your history, management team, location, mission statement and legal structure.">

What’s For Dinner? is a unique business where customers come to our Plano, TX location and prepare twelve pre-chosen meals that will be taken home and frozen until they are ready to cook and serve. All of the planning, shopping, food preparation and containers are provided with no worries to the customer. The meals will be prepared in a party like atmosphere where customers will have separate workstations to prepare their meals and have a good time with friends, both new and old.

Our goal is to provide our customers with home cooked meals that their families will enjoy, while saving them time and effort and relieve stress from that age-old question of What’s For Dinner?

The scheduling aspect of our company will be combination of a standard walk-up scheduling procedure, a phone messaging service and an intensive highly-interactive e-commerce website that will allow the customer to not only schedule parties but also to pay online, using standard secure technology.

2.1 Start-up Summary

The start-up expenses include:

• Rent expenses include a deposit and rent for one month at $28.75 per square foot for 1,854 square feet, in the total amount of $5,182.
• Utilities expenses for one month.
• Insurance deposit and first month.
• Sales & Marketing expenses including stationery, brochures, outdoor signage.
• Website development.
• Office, kitchen and janitorial supply expenses.
•  Leasehold improvements, including contractors fees and permits.

The required start-up assets of $50,000 include:

• Kitchen Equipment (long-term assets)
• Prep Tables (long-term assets)
• Cooking utensils
• Various Kitchen Utensils
• Computer and small business software

Please note that the long-term assets above will be depreciated using G.A.A.P. approved straight-line depreciation method.

The purpose of this business plan is to secure $259,708 in funding. This loan appears in the long-term liability row of the attached Start-up Funding table.

The following chart and table summarize the start-up assumptions.

2.2 Company Ownership

What’s For Dinner? is a privately held Sub Chapter S-corporation. This allows for the protection allowed by the corporate legal structure combined with the “fall through” Generally Accepted Accounting Principals that will make personal financial sense to the corporations principle owners.  The principle owners of What’s For Dinner? are Alan and Kim Kirby; each owns a 50% stake in the company. This company operates under the jurisdiction of the State of Texas and the United States of America.

What’s For Dinner? will provide its customers with twelve home cooked meals that they will freeze until customers are ready to serve them. These meals will be chosen from a set menu designed weekly by us and the meals will be prepared in our location. All of the planning, shopping, food preparation, recipe directions and containers will be provided to help make it as easy as possible for our customers to enjoy their time at our establishment.

Our customers will prepare their meals in a fun, party-like atmosphere where they can relax, meet new friends or spend time with old friends while preparing dinners for their families for the next month.

The Key benefits our customers will receive from using What’s For Dinner? are:

• Spend less time in the kitchen
• Less money on groceries & eating out – it keeps you from being tempted to eat out
• Home style meals & better eating
• Able to sit down at the table together as a family – including conversation and socialization
• Clean up is easy, because prep is done outside the home, and all meals come in disposable containers
• Less time spent on grocery shopping
• In 2 hours you will have 12 dinners for you and your family
• We create the menus – order the ingredients – slice, dice, chop and prepare
• Social hour preparing dinners

Our menus and portion sizes are tailored for the group and individual customers. Seniors get added benefits, with diabetic, low-cholesterol, and low-sodium choices. Families can increase portion sizes for a small fee to accommodate more children or guests.

Market Analysis Summary how to do a market analysis for your business plan.">

The Dallas area’s meal preparation market is untapped. As a matter of fact, there is no other business of this kind in the Dallas/Ft. Worth area.  Though there are no exact replicas of our company there are some types of companies that we would have to consider to be indirect competitors.  These include such companies and service professionals as caterers and those that will come to your home and prepare meals for you to freeze.  What’s For Dinner?, at this time, has few direct competitors, with exception to area restaurants and your basic home cooking. At the inception of What’s For Dinner?, there will be no type of company like ours in the area, thus giving us the overwhelming competitive advantage of first entry. 

The What’s For Dinner? market is primarily in the Collin County area: Plano, Frisco, Allen and McKinney. We will be focusing on households in these areas that have more than one person. Primarily, those households whose income is over $50,000, with someone under the age of 18 living there.  As a secondary target market, we will market to the elderly population in the aforementioned areas. Initially, the greater portion of our customers will be busy, working class people and the growing group of single-parent families, but it will be of great benefit now and in the future to market our services to the highest growing population demographic – senior citizens.  

The following statistics were taken from Table DP-1 Profile of General Demographic Characteristics: 2000 for Collin County.

4.1 Market Segmentation

What’s For Dinner? has three distinct target populations:

• Family households with children under 18 years old. This group of people is generally busier than other families with their time split between work, home and their children’s activities. This group may be single parent households, which only adds to the stress resulting from lack of time, coupled with the need for proper meals for their children.  This provides them with a desire to provide their families with good meals and free time to enjoy being together.
• Family households with no children living at their home. This group has a need for our services, as hectic schedules, professional careers, and daily demands on time come up against the need for tasty, healthy meals.  Depending on their work and home situations this demographic could use our service to enhance their selection of meals all the while minimizing their time in the kitchen. This group does recognize the benefits of our service and want to enjoy making meals for themselves and socializing through our business.
• Senior and Elderly Citizens. This group (65 and older) is the fastest growing portion of the population, and needs our services for several reasons:
• A good portion of this group is simply unable to cook nutritious meals and does not have the knowledge or skills to continue to effectively maneuver themselves in the kitchen. 
• Many seniors do not have the time, energy, or means to make it to the grocery store. 

We will market several menus designed for the diet needs of the senior populace (diabetic, low cholesterol, low sodium), with pick-up and drop-off coordinated with a local senior-transportation center. All prep and measuring will be done beforehand, so they will need only to stir and combine ingredients. In addition to meeting their practical needs, we will create the social experience that this group consistently hunts for, and help them to enhance their lifestyle through a higher quality of health.

4.2 Target Market Segment Strategy

These target market segments were chosen based on their greater need for our services. Families with children are very busy, and they can end up spending a great deal on fast food and junk food because they don’t have time to cook healthy meals at home. Busy working couples and individuals without children are also busy, and may not have the skills or desire to plan and cook entire meals at home just for themselves; they can spend a lot on going out to eat. Seniors have special challenges in obtaining and preparing quality ingredients to feed themselves, including the loneliness of cooking for oneself. Options like “Meals on Wheels” are generally last-resorts, and many would prefer alternate food preparation arrangements, if any were available at a reasonable price – fixed incomes can be hard on the palate.

Our marketing strategies for all groups will emphasize our relatively inexpensive, fun, and easy approach to preparing healthy meals. We will vary our serving sizes, menu options, and level of preparation for each group; the family-size entree just right for a family of four makes no sense for a single individual. Different sized families have different needs, and it will be our goal to look to accommodate most family sizes through our variations in serving size.

4.3 Service Business Analysis

Our service is unique among Dallas meal preparation options. There are no direct competitors for What’s For Dinner? The closest competitors are personal chefs, who will come to your home and prepare your chosen meals for you and freeze them, at a very high price. Our target market segments cannot afford personal chefs.

Our indirect competitors are area restaurants. These include family-oriented, inexpensive diners and casual restaurants, as well as fast food and takeout. We will generally not be competing with upscale, adult-oriented restaurants, since those are “special occasion” locations, and do not fulfill local residents’ daily meal needs.

Our competitor restaurants compete on price, perceived convenience, and atmosphere. They succeed when they convince customers that going out to eat is an affordable “treat” that is easier and more pleasant than preparing meals at home. In truth, the restaurants with the lowest prices also offer poor quality food and atmosphere, and the struggle to get children ready, out the door, and have them behave in a restaurant setting can make these choices less appealing in families’ realities than in their imagination. For all customers, the time it takes to get ready, travel to a restaurant, order dinner, eat, pay, and get home make going out to a eat a full-evening’s commitment – hardly the convenience it claims.

With the introduction of What’s For Dinner? to the Dallas market, we will revolutionize the way that the community looks at cooking convenience. Our prices really are much lower than restaurant meals, with much higher quality meals. In addition, our “convenience” comes in two ways – preparing meals at a set time, outside the daily routine, so they are ready in advance, and eating and minimal clean-up right in the customer’s own home, which saves time and energy at the end of a long day.

4.3.1 Competition and Buying Patterns

Even though What’s For Dinner? has no direct competitors, we will set up our business as if we are entering an already aggressive and hostile market.  This is aimed at helping us to become successful through a constant drive for increased service model efficiencies and marketing effectiveness. We will strive to excel in customer service excellence, continuing our menu varieties and achieving the highest standards for our food products. As owners, we feel that word of mouth and customer retention are significant factors in our success. Our convenient locations, sanitary facilities, competitive pricing structure and honorable reputation will all play a part in satisfying our customers and increasing our clientele at an accelerating rate. What’s For Dinner? will focus on these factors and always strive to improve our business model and service offerings.  We will strive to be the very best in our industry and will not rest until we not only have the largest market share in our industry, but also have the most satisfied customers.

The buying patterns of our customer base will be affected by our initial meal prep party prices.  We have concluded through our exhaustive focus market groups that we could set our prices high, since there is no direct competitor, but we feel that to attract and retain customers and be able to steadily grow our customer base, so we should price ourselves at a lower level first. By setting ourselves at the lower end of our pricing range, we will not only gain the attention of the vast majority of our target markets, but we will also be able to start our revenue streams off with an upward growth pattern. The price that we will choose will be reasonable for our customers and be adequate for the business to maintain a gross margin around 25%.

Strategy and Implementation Summary

What’s For Dinner? will gradually gain market share in the four focal geographic markets (Plano, Frisco, Allen and McKinney) by leveraging its competitive edges. These edges are superior attention to detail in the local food service market, a revolutionary food-servicing outlook and excellent nutritional meals at competitive price. These advantages have been unavailable in this market for some time. We will market our services  with a targeted advertising campaign and networking.

5.1 Competitive Edge

What’s For Dinner? will begin with a critical competitive edge: we have no direct competitors in the Dallas/Ft. Worth area.  By being the first-mover and (for at least a while) the only service of our kind, we will have the initial market buzz that is normally reserved for the first company of its kind into a given market. Our positioning is very hard to match, but only if we maintain focus on our strategy, marketing, business development, and fulfillment of quality and customer service will we be able to continually grow and outpace the “copy-cat” businesses that are sure to follow our market lead. We are aware that the tendency to relax due to lack of competition could weaken our competitive edge. What’s For Dinner? will be operated as if our direct competitors were conducting the same service business that we are in and we will be looking for additional enhancements to our operating procedures from day one.

In addition to our unique positioning, we offer the following advantages to our customers:

• High quality meals
• Relatively low prices
• Time saving meal preparation
• Reducing mess in customers’ kitchens
• Reducing stress around meal prep
• Saving them from that perennial problem of deciding, “What’s for Dinner?”

5.2 Marketing Strategy

As a food service business, our main goal is to provide high quality food with excellent customer service.  Our challenge as a new company is to quickly establish a reputation for such quality among our potential markets. With this in mind, the initial focus of our marketing strategy will be to get our name and reputation out to the public to create “buzz.” Creating brand recognition for our new concept will be the first measurable milestone in our marketing strategy.

 This will be one of the most important factors when measuring success within the first couple of months after inception.  The basis for our ideology is simple; the more people that hear our name and become familiar with our services, the more people will use it. The marketing campaign will involve a targeted advertising campaign, different specials to entice the customers to try our business and a very intense networking campaign. All of these tactics will be used to help gain a loyal clientele aimed at fostering our happy customer base.

At start-up, we will begin a focused advertising campaign toward target segments in our geographical area. We will update our advertising campaign regularly to fill in gaps based on follow-up research: do people recognize our name? Do they know what we do? What is their impression of our services’ costs and quality?Marketing campaigns will work via:

• Local area newspapers that are viewed by our target market.
• Homeowner associations’, churches’ and specific groups’ newsletters.
• Direct mail advertisements/flyers to our target market purchased through a direct mailing company with lists specifically of our target market.
• Various flyers and pamphlets that will be available at many shopping centers and grocery stores throughout the area.
• Yellow pages advertisement.
• Dynamic website.
• Registered keyword searches that will lead to our website.
• Various Radio advertisements.
• Various event sponsorships.

What’s For Dinner? will also have a networking campaign that will start with the owner’s contacts and friends attending our first months’ meal prep parties. This will be the “word of mouth” campaign that will feature:

• Private parties with discounts for the host/hostess of the party. This will encourage them to invite 11 friends that will be introduced to our business and will be return customers.
• Special discounts to return customers when referring new customers.

5.3 Sales Strategy

In the food service business, as in any customer service intensive business, sales revenue is our lifeblood.  The way in which we present ourselves to our customers and deal with the public will determine the success of our business.  The food service industry is facilitated by repeat business and referrals. In order to continuously compete against other food providers, we need to enhance our repeat customer service business by making this our main sales focus. We cannot expect to have a satisfied customer by selling them one month’s of meals and then never seeing them again. We must make our sales strategy revolve around making the customer’s experience with us the best it possibly can, and further, making every effort to get our current customer base to visit us again.  It is much more expensive to get new customers than to keep the customers you already have. Our customers cannot stop eating, but they could stop using our services. We will be selling our service to our current customers each time they come, in order to have repeat business and new business through their word of mouth.

These are just a few of the ways we will sell to our customers to gain repeat business and word of mouth advertising:

• High levels of customer service; friendly, comforting and entertaining
• Good variety of menus from which to choose
• The best quality of foods and ingredients
• Creating a fun and social atmosphere for our customers, so they want to return
• Reminders at each party to sign up for the next month’s party, along with the next month’s menu and samples
• A follow up and reminder program for our current customers that will be done through email and mail.
• Focus a specific portion of our advertising campaign on getting our repeat customers to come back and visit us
• Allow our best repeat customers to get special quantity specific discounts.
• Enlist a comprehensive and highly interactive e-commerce initiative to help to accommodate our customer’s payment and scheduling options.

The What’s For Dinner? website will serve as a productive and consistent selling tool. Our website will be set up to explain what we offer and the many benefits customers will receive for using our meal prep services. The website will help “close the sale;” customers will be able to register for the meal prep party they would like to attend and accepting payments online. This will be our main source of registrations for parties. The ease of use allowed by the Internet will be key to driving our customer pipeline.  Our sales and marketing campaigns will help focus our customer traffic through our website, so that people can see how easy it will be to interact with our company. This element of efficiency will also help enhance our bottom line by allowing for a 24 hour customer service mechanism without having to keep a customer rep staffed all the time.

5.3.1 Sales Forecast

Through our research of other businesses like ours in Seattle, WA and Omaha, NE, we found that all of them quickly increased their sales over their first year. All of these researched companies went from their first month of 100 customers on average to over 1,000 customers within their first year of business. One company opened in Seattle against two other competitors and now has over 2,000 customers with three different locations.

We are optimistic that What’s For Dinner? will grow and prosper just as these other companies have, but we want to set reasonable forecasts for growth. We have therefore taken a conservative approach in preparing our Sales Forecast Table.

The following table and chart give a run-down on forecasted sales. We have forecasted that sales will increase each month with the exception of the summer months, when vacations and other seasonal activities may reduce purchases. Once we get our first few customers, our sales will increase through customer retention, and gaining new customers through networking. We expect sales to grow incrementally over the first year, reaching profitability by the fifth month of operation.

After the first year of operation, we expect sales to continue increasing, from 10% the first year up to 25% by the third year. As sales increase, we will make modifications to our facility and hire new employees to share in the work. Our proposed location allows room for expansion. Based on our research, and the size of our potential market, we expect to reach close to one million dollars in sales by the end of 2005.

Our direct costs of sales listed here are inventory used up in sales, including the meal ingredients and additional supplies, such as themed-party decorations, containers, napkins, and so on. Fixed operating expenses are listed in the Profit and Loss.

5.4 Milestones

The accompanying table lists important program milestones, with dates and budgets for each. The milestone schedule indicates our emphasis on planning for implementation.  What the table doesn’t show is the commitment behind it. Our business plan includes complete provisions for plan -vs. – actual analysis, and we will follow-up often to discover variances and course corrections.

What’s For Dinner? will have several milestones, including:

• Business plan completion. This will be done as a roadmap for the organization. This will be an indispensable tool for the ongoing performance and improvement of the company.
• Building set up.
• Our first meal prep party.
• Profitability.

Web Plan Summary

The What’s For Dinner? website will be the virtual business card, party scheduler and payment acceptance source all rolled into one. It will showcase our services and highlight the benefits of using our company.  The website will be a crucial portal for party scheduling, as well as having availability cross-referenced with party menus. Customers will also use this website to register for their parties and pay for them using PayPal, which accepts MasterCard, Discover Card, Visa, or e-checks.

6.1 Website Marketing Strategy

The What’s For Dinner? website will be a strategic and very important part of our marketing mix. It will be used as a marketing tool to attract new customers, and as a sales tool to schedule parties, select menus, and pay. We will be promoting our website in all marketing programs, including newspaper ads, yellow page ads, business cards and flyers. We will also purchase targeted key word searches to help potential customers find our website. In addition, our website will feature prominently on all napkins, packaging, and receipts which current customers bring home, making repeat business easy and convenient.

Our main internet strategy is to direct the majority of our potential clients to our website first, as the introduction to our services, prices, and availability. This will reduce the time necessary for staff to provide basic information over the phone, allowing them to answer customer questions and provide more details, once customers know who we are, what we do, and how we might help them.

To encourage customers to use the website, we will offering special discounts to those who register their parties with our website and pay online. Our website must be easy to access and navigate, and must answer every customer question we can anticipate. It must use a legitimate, well-respected security feature and a reliable payment method. If it is all these things, many of our repeat customers will be happy to save time by researching party options and scheduling them online.

Clearly, we expect website use to be highest among younger, internet-savvy customers. We anticipate that our senior customers will use phone and direct contacts for most scheduling and payment interactions.

6.2 Development Requirements

The What’s For Dinner? website will be developed with the technical resources of a local web design artist. He has designed websites for over 325 businesses, most with e-commerce capabilities. He is designing a database interface which will let us adjust the schedule and track click/sales ratios, and easily update menu offerings.

As the website development progresses, he will work with a local graphic artist we have hired to come up with the website logo and graphics. We are still researching hosting possibilities, but feel our needs will be best served by subcontracting out the hosting of the site and the technical back-end supporting.

Management Summary management summary will include information about who's on your team and why they're the right people for the job, as well as your future hiring plans.">

The What’s For Dinner? management team will initially consist of the founders/owners themselves, Alan and Kim Kirby. We do not anticipate the need to hire anyone else on a full time basis during the first year, because all of the services that a normal small business needs will be outsourced. These services include the e-commerce infrastructure, accounting, marketing, and legal services. We do plan to employ one part-time employee from the beginning to help with cleaning and dishwashing.

Alan and Kim have 15 years of experience in the food service and entertainment industries, as a party planner and personal chef, respectively. Until the second year, Kim will continue to work part-time as a personal chef for several couples in Plano, doing the prep work and menu planning for What’s for Dinner? in the mornings. Alan will host the majority of the parties, after having prepared test batches of every menu item with Kim. The owners anticipate possibly hiring local high-school students as sous-chefs in years 2 and 3; Kim’s experience with local restaurants has shown that these students can often do quite well, paid only minimally in exchange for professional restaurant and food preparation training. Alan’s existing contacts with local social and community groups, and Kim’s ongoing relationships with food distributors, specialty grocers, and high-end clients will all help to generate high sales from early in the first year.

Throughout the first two years we will conduct an aggressive cost analysis as to what our capabilities are as owners and with what activities we need assistance.

7.1 Personnel Plan

The following table summarizes our personnel expenditures for the first three years, with compensation increasing from $34K the first year to about $60K in the third. We believe this plan is a fair compromise between fairness and expedience, and meets the commitment of our mission statement. The detailed monthly personnel plan for the first year is included in the appendices.

Financial Plan investor-ready personnel plan .">

What’s For Dinner expects strong sales, based on research into our target market, similar businesses in other parts of the country, lack of direct competition, and the experience, reputations, and know-how of its owners/managers. By steadily repaying our long-term loan and holding down costs, we will generate a net profit midway through the first year and increase net worth dramatically by year 3. Our major fixed expenses are payroll and rent.

8.1 Important Assumptions

The financial plan depends on important assumptions, most of which are shown in the following table as annual assumptions. The monthly assumptions are included in the appendices. 

Three of the more important underlying assumptions are: 

• We assume a relatively strong economy, without major new recessions. Although an ailing economy would not allow us the growth that we anticipate, we believe that it would not drastically hurt the business because the service is economically feasible. The $175 session fee breaks down to $14.58 per meal – a deal hard to beat at even a fast-food restaurant for a family of four to six.
• We assume that our market needs will be seasonal, with a decrease in sales during the summer months.

8.2 Break-even Analysis

The following chart and table summarize our break-even analysis. With fixed costs of $10,520 per month at the outset (to cover payroll and other operating costs), and variable costs (inventory) at 74% of sales, we need to bill $41,167 to cover our costs. We do not expect to reach break-even until the sixth month into the business operation.

8.3 Projected Profit and Loss

What’s For Dinner?’s projected profit and loss is shown in the following table, with sales increasing from $10K the first month to close to $1.4M by the third year. We will reach profitability in the middle of our first year.

We are projecting very conservatively regarding cost of sales and gross margin. Our costs of sales are based on grocery store prices, which will decrease once we are to consistently able to buy our food in larger quantities from a food distributor. This will significantly lower our cost of sales, and increase our gross margin more than in this projection. We prefer to project conservatively so that we make sure we have enough cash.

The Sales and Marketing Expenses vary from the food preparation industry norms. Our Sales and Marketing Expenses will be to consistently maintain our advertising and promotions, while our biggest marketing will be word of mouth from our customers. We are budgeting for a high level of service from our website hosting company and payment processor, since the website is a key component of our Sales and Marketing Strategies.

 The detailed monthly projections are included in the appendices.

8.4 Projected Cash Flow

The following cash flow projections show the annual amounts only. Cash flow projections are critical to our success. The monthly cash flow is shown in the illustration, with one bar representing the cash flow per month, and the other the monthly cash balance. The annual cash flow figures are included here and the more important detailed monthly numbers are included in the appendices.

8.5 Projected Balance Sheet

The balance sheet in the following table shows managed but sufficient growth of net worth, and a sufficiently healthy financial position. Our negative net worth, due to borrowed capital for start-up, makes a significant increase by the second year, and becomes positive in year three. It is common for start-up businesses to have a negative net worth their first few years.

The monthly estimates are included in the appendices.

8.6 Business Ratios

Business ratios for the years of this plan are shown below. Industry profile ratios based on the Standard Industrial Classification (SIC) code 2099, Food Preparation, are shown for comparison.

The following table outlines some of the more important ratios from the Food Preparation industry. The final column, Industry Profile, details specific ratios based on the industry as it is classified by the Standard Industry Classification (SIC) code, 2099.

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What is Project 2025? What to know about the conservative blueprint for a second Trump administration

By Melissa Quinn , Jacob Rosen

Updated on: July 11, 2024 / 9:40 AM EDT / CBS News

Washington — Voters in recent weeks have begun to hear the name "Project 2025" invoked more and more by President Biden and Democrats, as they seek to sound the alarm about what could be in store if former President Donald Trump wins a second term in the White House.

Overseen by the conservative Heritage Foundation, the multi-pronged initiative includes a detailed blueprint for the next Republican president to usher in a sweeping overhaul of the executive branch.

Trump and his campaign have worked to distance themselves from Project 2025, with the former president going so far as to call some of the proposals "abysmal." But Democrats have continued to tie the transition project to Trump, especially as they find themselves mired in their own controversy over whether Mr. Biden should withdraw from the 2024 presidential contest following his startling debate performance last month.

Here is what to know about Project 2025:

What is Project 2025?

Project 2025 is a proposed presidential transition project that is composed of four pillars: a policy guide for the next presidential administration; a LinkedIn-style database of personnel who could serve in the next administration; training for that pool of candidates dubbed the "Presidential Administration Academy;" and a playbook of actions to be taken within the first 180 days in office.

It is led by two former Trump administration officials: Paul Dans, who was chief of staff at the Office of Personnel Management and serves as director of the project, and Spencer Chretien, former special assistant to Trump and now the project's associate director.

Project 2025 is spearheaded by the Heritage Foundation, but includes an advisory board consisting of more than 100 conservative groups.

Much of the focus on — and criticism of — Project 2025 involves its first pillar, the nearly 900-page policy book that lays out an overhaul of the federal government. Called "Mandate for Leadership 2025: The Conservative Promise," the book builds on a "Mandate for Leadership" first published in January 1981, which sought to serve as a roadmap for Ronald Reagan's incoming administration.

The recommendations outlined in the sprawling plan reach every corner of the executive branch, from the Executive Office of the President to the Department of Homeland Security to the little-known Export-Import Bank. 

The Heritage Foundation also created a "Mandate for Leadership" in 2015 ahead of Trump's first term. Two years into his presidency, it touted that Trump had instituted 64% of its policy recommendations, ranging from leaving the Paris Climate Accords, increasing military spending, and increasing off-shore drilling and developing federal lands. In July 2020, the Heritage Foundation gave its updated version of the book to then-White House Chief of Staff Mark Meadows. 

The authors of many chapters are familiar names from the Trump administration, such as Russ Vought, who led the Office of Management and Budget; former acting Defense Secretary Chris Miller; and Roger Severino, who was director of the Office of Civil Rights at the Department of Health and Human Services.

Vought is the policy director for the 2024 Republican National Committee's platform committee, which released its proposed platform on Monday. 

John McEntee, former director of the White House Presidential Personnel Office under Trump, is a senior advisor to the Heritage Foundation, and said that the group will "integrate a lot of our work" with the Trump campaign when the official transition efforts are announced in the next few months.

Candidates interested in applying for the Heritage Foundation's "Presidential Personnel Database" are vetted on a number of political stances, such as whether they agree or disagree with statements like "life has a right to legal protection from conception to natural death," and "the President should be able to advance his/her agenda through the bureaucracy without hindrance from unelected federal officials."

The contributions from ex-Trump administration officials have led its critics to tie Project 2025 to his reelection campaign, though the former president has attempted to distance himself from the initiative.

What are the Project 2025 plans?

Some of the policies in the Project 2025 agenda have been discussed by Republicans for years or pushed by Trump himself: less federal intervention in education and more support for school choice; work requirements for able-bodied, childless adults on food stamps; and a secure border with increased enforcement of immigration laws, mass deportations and construction of a border wall. 

But others have come under scrutiny in part because of the current political landscape. 

Abortion and social issues

In recommendations for the Department of Health and Human Services, the agenda calls for the Food and Drug Administration to reverse its 24-year-old approval of the widely used abortion pill mifepristone. Other proposed actions targeting medication abortion include reinstating more stringent rules for mifepristone's use, which would permit it to be taken up to seven weeks into a pregnancy, instead of the current 10 weeks, and requiring it to be dispensed in-person instead of through the mail.

The Alliance Defending Freedom, a conservative legal group that is on the Project 2025 advisory board, was involved in a legal challenge to mifepristone's 2000 approval and more recent actions from the FDA that made it easier to obtain. But the Supreme Court rejected the case brought by a group of anti-abortion rights doctors and medical associations on procedural grounds.

The policy book also recommends the Justice Department enforce the Comstock Act against providers and distributors of abortion pills. That 1873 law prohibits drugs, medicines or instruments used in abortions from being sent through the mail.

Now that the Supreme Court has overturned Roe v. Wade , the volume states that the Justice Department "in the next conservative administration should therefore announce its intent to enforce federal law against providers and distributors of such pills."

The guide recommends the next secretary of Health and Human Services get rid of the Reproductive Healthcare Access Task Force established by the Biden administration before Roe's reversal and create a "pro-life task force to ensure that all of the department's divisions seek to use their authority to promote the life and health of women and their unborn children."

In a section titled "The Family Agenda," the proposal recommends the Health and Human Services chief "proudly state that men and women are biological realities," and that "married men and women are the ideal, natural family structure because all children have a right to be raised by the men and women who conceived them."

Further, a program within the Health and Human Services Department should "maintain a biblically based, social science-reinforced definition of marriage and family."

During his first four years in office, Trump banned transgender people from serving in the military. Mr. Biden reversed that policy , but the Project 2025 policy book calls for the ban to be reinstated.

Targeting federal agencies, employees and policies

The agenda takes aim at longstanding federal agencies, like the National Oceanic and Atmospheric Administration, or NOAA. The agency is a component of the Commerce Department and the policy guide calls for it to be downsized. 

NOAA's six offices, including the National Weather Service and National Marine Fisheries Service, "form a colossal operation that has become one of the main drivers of the climate change alarm industry and, as such, is harmful to future U.S. prosperity," the guide states. 

The Department of Homeland Security, established in 2002, should be dismantled and its agencies either combined with others, or moved under the purview of other departments altogether, the policy book states. For example, immigration-related entities from the Departments of Homeland Security, Justice and Health and Human Services should form a standalone, Cabinet-level border and immigration agency staffed by more than 100,000 employees, according to the agenda.

If the policy recommendations are implemented, another federal agency that could come under the knife by the next administration, with action from Congress, is the Consumer Financial Protection Bureau.

The agenda seeks to bring a push by conservatives to target diversity, equity and inclusion, or DEI, initiatives in higher education to the executive branch by wiping away a slew of DEI-related positions, policies and programs and calling for the elimination of funding for partners that promote DEI practices.

It states that U.S. Agency for International Development staff and grantees that "engage in ideological agitation on behalf of the DEI agenda" should be terminated. At the Treasury Department, the guide says the next administration should "treat the participation in any critical race theory or DEI initiative without objecting on constitutional or moral grounds, as per se grounds for termination of employment."

The Project 2025 policy book also takes aim at more innocuous functions of government. It calls for the next presidential administration to eliminate or reform the dietary guidelines that have been published by the Department of Agriculture for more than 40 years, which the authors claim have been "infiltrated" by issues like climate change and sustainability.

Immigration

Trump made immigration a cornerstone of his last two presidential runs and has continued to hammer the issue during his 2024 campaign. Project 2025's agenda not only recommends finishing the wall along the U.S.-Mexico border, but urges the next administration to "take a creative and aggressive approach" to responding to drug cartels at the border. This approach includes using active-duty military personnel and the National Guard to help with arrest operations along the southern border.

A memo from Immigration and Customs Enforcement that prohibits enforcement actions from taking place at "sensitive" places like schools, playgrounds and churches should be rolled back, the policy guide states. 

When the Homeland Security secretary determines there is an "actual or anticipated mass migration of aliens" that presents "urgent circumstances" warranting a federal response, the agenda says the secretary can make rules and regulations, including through their expulsion, for as long as necessary. These rules, the guide states, aren't subject to the Administration Procedure Act, which governs the agency rule-making process.

What do Trump and his advisers say about Project 2025?

In a post to his social media platform on July 5, Trump wrote , "I know nothing about Project 2025. I have no idea who is behind it. I disagree with some of the things they're saying and some of the things they're saying are absolutely ridiculous and abysmal. Anything they do, I wish them luck, but I have nothing to do with them."

Trump's pushback to the initiative came after Heritage Foundation President Kevin Roberts said in a podcast interview that the nation is "in the process of the second American Revolution, which will remain bloodless if the left allows it to be."

The former president continued to disavow the initiative this week, writing in another social media post  that he knows nothing about Project 2025.

"I have not seen it, have no idea who is in charge of it, and, unlike our very well received Republican Platform, had nothing to do with it," Trump wrote. "The Radical Left Democrats are having a field day, however, trying to hook me into whatever policies are stated or said. It is pure disinformation on their part. By now, after all of these years, everyone knows where I stand on EVERYTHING!"

While the former president said he doesn't know who is in charge of the initiative, the project's director, Dans, and associate director, Chretien, were high-ranking officials in his administration. Additionally, Ben Carson, former secretary of Housing and Urban Development under Trump; John Ratcliffe, former director of National Intelligence in the Trump administration; and Peter Navarro, who served as a top trade adviser to Trump in the White House, are listed as either authors or contributors to the policy agenda.

Still, even before Roberts' comments during "The War Room" podcast — typically hosted by conservative commentator Steve Bannon, who reported to federal prison to begin serving a four-month sentence last week — Trump's top campaign advisers have stressed that Project 2025 has no official ties to his reelection bid.

Susie Wiles and Chris LaCivita, senior advisers to the Trump campaign, said in a November statement that 2024 policy announcements will be made by Trump or his campaign team.

"Any personnel lists, policy agendas, or government plans published anywhere are merely suggestions," they said.

While the efforts by outside organizations are "appreciated," Wiles and LaCivita said, "none of these groups or individuals speak for President Trump or his campaign."

In response to Trump's post last week, Project 2025 reiterated that it was separate from the Trump campaign.

"As we've been saying for more than two years now, Project 2025 does not speak for any candidate or campaign. We are a coalition of more than 110 conservative groups advocating policy & personnel recommendations for the next conservative president. But it is ultimately up to that president, who we believe will be President Trump, to decide which recommendations to implement," a statement on the project's X account said.

The initiative has also pushed back on Democrats' claims about its policy proposals and accused them of lying about what the agenda contains.

What do Democrats say?

Despite their attempts to keep some distance from Project 2025, Democrats continue to connect Trump with the transition effort. The Biden-Harris campaign frequently posts about the project on X, tying it to a second Trump term.

Mr. Biden himself accused his Republican opponent of lying about his connections to the Project 2025 agenda, saying in a statement that the agenda was written for Trump and "should scare every single American." He claimed on his campaign social media account  Wednesday that Project 2025 "will destroy America."

Congressional Democrats have also begun pivoting to Project 2025 when asked in interviews about Mr. Biden's fitness for a second term following his lackluster showing at the June 27 debate, the first in which he went head-to-head with Trump.

"Trump is all about Project 2025," Pennsylvania Sen. John Fetterman told CNN on Monday. "I mean, that's what we really should be voting on right now. It's like, do we want the kind of president that is all about Project '25?"

Rep. Jim Clyburn of South Carolina, one of Mr. Biden's closest allies on Capitol Hill, told reporters Monday that the agenda for the next Republican president was the sole topic he would talk about.

"Project 2025, that's my only concern," he said. "I don't want you or my granddaughter to live under that government."

In a statement reiterating her support for Mr. Biden, Rep. Frederica Wilson of Florida called Project 2025 "MAGA Republicans' draconian 920-page plan to end U.S. democracy, give handouts to the wealthy and strip Americans of their freedoms."

What are Republicans saying about Project 2025?

Two GOP senators under consideration to serve as Trump's running mate sought to put space between the White House hopeful and Project 2025, casting it as merely the product of a think tank that puts forth ideas.

"It's the work of a think tank, of a center-right think tank, and that's what think tanks do," Florida Sen. Marco Rubio told CNN's "State of the Union" on Sunday.

He said Trump's message to voters focuses on "restoring common sense, working-class values, and making our decisions on the basis of that."

Ohio Sen. J.D. Vance raised a similar sentiment in an interview with NBC's "Meet the Press," saying organizations will have good ideas and bad ideas.

"It's a 900-page document," he said Sunday. "I guarantee there are things that Trump likes and dislikes about that 900-page document. But he is the person who will determine the agenda of the next administration."

Jaala Brown contributed to this report.

Melissa Quinn is a politics reporter for CBSNews.com. She has written for outlets including the Washington Examiner, Daily Signal and Alexandria Times. Melissa covers U.S. politics, with a focus on the Supreme Court and federal courts.

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