You know how hard it can be to run a small or medium-sized restaurant today. You might be losing up to 30% of each order to third-party commission fees, leaving you with insufficient margin to reinvest in better ingredients or staff training. At the same time, you lose direct contact with your guests, no data on their favorite dishes, no chance to build loyalty, and no easy way to turn first-time buyers into regulars.
Meanwhile, the off-premise market is booming: the U.S. online food delivery sector alone is on track to top $430 billion in 2025. That growth proves diners want the convenience of ordering at home, but it also shows there’s room for you to capture more of that value by owning your own system, not someone else’s platform.
This blog offers a step-by-step restaurant business plan sample that covers every key section, including executive summary, market analysis, operations, delivery, marketing, and financial forecasts. With clear examples, you’ll learn how to define your concept, reduce reliance on high-fee platforms, set up direct ordering, and build a roadmap for sustainable growth and better revenue control.
Key Takeaways
A strong restaurant business plan tells a clear story of your concept, market fit, and competitive edge in just a few pages.
Realistic financial forecasts and startup cost estimates build credibility with investors and guide your budgeting decisions.
Market analysis helps you understand local demand, customer demographics, and competitor strengths before you launch.
Including a sample menu with pricing and sourcing details demonstrates operational readiness and cost control.
A well-defined marketing and operations plan ensures you have clear steps for attracting guests and running daily service smoothly.
What Is a Restaurant Business Plan?
A restaurant business plan is a written document that outlines your goals and the steps you will take to achieve them. It explains what your restaurant will do, where it will operate, how much it will cost, and who will run it. You’ll include details such as your menu ideas, chosen location, projected sales, and staffing plans to give yourself and anyone you ask for funding a clear picture of how your restaurant will operate.
Why Is a Restaurant Business Plan Important?
A clear plan not only keeps you organized but also demonstrates to lenders or investors how you’ll use the funding and when they can expect a return. Without one, it’s tough to secure a loan or attract partners, which can leave you short of the capital you need to open your doors or cover your first few months of operating costs. Beyond funding, your plan serves as a guide you can revisit as circumstances change, helping you stay focused on your goals and adapt quickly when necessary.
Questions To Ask First
Before you put pen to paper, it helps to answer these questions. Your answers will guide what goes into each part of your plan:
What problem does your restaurant solve?
What niche or style will you focus on?
How will you solve that problem? What makes your restaurant different?
Who are your customers?
How will you reach and serve them?
What is the size of the market for your concept?
What’s your basic business model? How will you make money?
Who are your competitors, and how will you stand out?
How will you manage growth as your restaurant gains customers?
Who will run daily operations, and what makes them qualified for the role?
What risks or challenges could you face, and how will you handle them?
What startup costs and ongoing expenses will you need to cover?
What financial forecasts can you build, such as sales projections and cash flow estimates?
Answering these questions first makes writing the actual plan much easier. You’ll already have the facts and figures on hand, so you can focus on laying out a clear, step-by-step guide for your restaurant’s success.
With those questions answered, you’re ready to build out each section of your plan in order.
Key Sections to Include in Your Restaurant Business Plan
If you’re looking for a practical restaurant business plan sample, this is a clear breakdown of each section you should include, along with examples to help you write your own.
1. Executive Summary
The executive summary provides a clear overview of your restaurant’s concept, purpose, and business potential. It helps investors and stakeholders quickly understand what you're building, why it matters, and how you plan to execute it.
What to include:
Mission statement: A brief declaration of why your restaurant exists and what it aims to deliver to customers, staff, and owners.
Concept development: Type of restaurant, service style, and atmosphere, e.g., fast-casual with community-sourced ingredients.
Cuisine selection: The main cuisine or fusion you’ll offer, chosen based on market demand, your expertise, and ingredient availability.
Overall execution: Key operational plans (hours, staffing, supplier relationships) that show you can deliver the concept reliably. Estimated costs: Startup and ongoing overhead (rent, equipment, labor) laid out clearly.
Expected return on investment (ROI): A high-level projection of when investors can expect to break even or profit.
Business succession plan: How ownership or management will transition in the future, e.g., family transfer, management buyout, or sale.
How to write it last:
Write this section after completing the whole plan to reflect finalized decisions.
Aim for one to two pages, using bullet points and short paragraphs.
Highlight numbers (“$500 K startup cost,” “20 % annual ROI”) rather than general statements.
Emphasize details investors care about, such as financials, unique advantage, and exit strategies.
Example:
Sunrise Bistro is a 60-seat, fast-casual café in downtown Austin, offering Tex-Mex brunch and locally roasted coffees.
Our mission is to celebrate Texas flavors with fresh, sustainable ingredients.
We estimate startup costs of $ 450,000, covering kitchen equipment and leasehold improvements, with a projected break-even point in 10 months and a 25% ROI by year two.
Key operations include weekday service from 7:00 AM to 3:00 PM, partnerships with two local farms, and a streamlined team of six members.
A management buyout provision ensures a smooth transfer of ownership after year five.
2. Your Restaurant Concept
This section introduces your restaurant’s core details, including who’s behind it, where it’s located, its legal structure, and what it aims to achieve. It lays the foundation for the rest of your plan by establishing credibility with investors and partners.
What to include:
Management team overview: Names, roles, credentials, and relevant experience of each key team member (owners, chefs, managers).
Restaurant details: Official name, street address, phone number, and email.
Ownership and partners: Backgrounds, strengths, and values of the owner(s) and any business partners.
Legal standing: Type of legal entity (e.g., LLC, partnership, corporation) and state or province of registration.
Objectives: Short-term goals (e.g., reaching break-even in 12 months) and long-term goals (e.g., opening a second location by year three).
How to write it:
Use clear headings and bullet points for each sub-section.
Introduce the management team with a one-sentence summary of their credentials, followed by a list of the most relevant experience in bullet points.
List restaurant contact details in a single line for easy reference.
State the legal entity in one sentence, specifying the registration jurisdiction.
Define objectives as specific, measurable targets with a time frame.
Example:
Company Description
Restaurant Name: The Maple Garden
Location: 123 Oak Street, Toronto, ON, M5V 2B1
Contact: (416) 555-7890 | info@maplegarden.ca
Management Team:
Priya Sharma, Owner & Head Chef, 10 years in fine-dining kitchens; former sous-chef at Richmond Grill.
Mark Li, General Manager, 8 years in restaurant operations; led service teams at The Bistro on Elm.
Ownership & Partners:
Priya holds a Culinary Arts diploma from George Brown College and values seasonality in menu design.
Mark brings expertise in staff training and customer experience management.
Legal Standing:
The Maple Garden is a limited liability company (LLC) registered in the province of Ontario, Canada.
Objectives:
Short-term: Achieve a monthly revenue of CAD 50,000 and break even within the first 12 months.
Long-term: Launch a second location in downtown Toronto by Q4 2027.
3. Market Analysis
A clear market analysis identifies your target customers, explains why your location is suitable, and highlights your competitive advantages.
What to include:
Target market and demographics: Explain your research methods and key findings. For example, cite a survey you ran or third-party data on age groups and consumption habits.
Location analysis: Describe the city or neighborhood conditions, foot traffic trends, upcoming developments, local events, and why they match your audience.
Competitive analysis: Use a SWOT framework to outline your strengths, weaknesses, opportunities, and threats. Show how you’ll build on strengths and address challenges.
How to write it:
Use clear headings for each subsection.
Include one or two bullet points of data per section, with sources noted.
Keep explanations to one or two sentences.
Example:
1. Target market and demographics
We surveyed 200 local residents and found 38% are aged 25–40, of whom 72% drink coffee daily, matching national past-day consumption trends of 67%.
2. Location analysis
The café will open in the Riverside district, which sees an average of 1,200 pedestrians per hour during weekday lunch. A new office park, set to open in Q4 2025, will bring 3,000 employees to the area.
3. Competitive analysis (SWOT)
Strengths: The founders have a combined 25 years of experience in the coffee shop industry.
Weaknesses: Initial staff training may extend ramp-up to six weeks.
Opportunities: Proximity to office complexes promises steady weekday demand.
Threats: A national chain is planning to open two blocks away.
We will offer seasonal single-origin brews and host milk-alternative tasting events to draw niche customers and offset competition.
4. Sample Menu
A concise sample menu helps investors picture your restaurant’s style, offerings, and pricing at a glance.
What to include:
Menu layout: A clear list of categories (e.g. Starters, Mains, Desserts) and placement of your logo to reflect your brand.
Dish descriptions: One- or two-line explanations that highlight key ingredients or cooking style.
Price points: Reflects your cost research and shows where you’ll position yourself in the market.
Brand elements: Fonts, colors, or icons that match your restaurant’s identity.
Menu engineering notes: Indicate which dishes you’ll promote or position prominently to maximise sales.
How to write it:
Use straightforward headings for each section (e.g., “Starters,” “Mains”).
Keep descriptions under 20 words, focus on flavour, origin, or cooking method.
Set prices based on supplier quotes and competitor benchmarks in your area.
Highlight 1–2 signature dishes with a special icon or call-out box.
Include a small note (e.g, “Chef’s Pick”) next to high-margin items.
5. Location & Operations Plan
A concise plan that shows where you’ll open your restaurant and how you’ll run day-to-day activities smoothly.
What to include:
Location scope: Focus on the city or neighborhood you’re targeting and explain why it aligns with your target customers. For instance, areas with high pedestrian counts can boost walk-in visits.
Market overview: Describe local dining trends, peak day-parts, and upcoming developments (e.g., a new stadium or shopping center) that could drive traffic.
Staffing Strategy: Outline your hiring, training, and retention tactics, including competitive pay, benefits, and career development opportunities, to manage labor costs and reduce turnover effectively.
Kitchen layout & equipment: Detail your back-of-house setup: major appliances, prep stations, and workflow design. If you have mock-ups or a floor plan, include them here.
Technology stack: List all software and tools you’ll use (POS, scheduling, inventory, team management, etc.) to streamline operations and give investors confidence in your tech know-how
How to write it:
Name the area and back up your choice with data on foot traffic or demographics.
Explain how the location suits your target customers’ routines and preferences.
Incorporate neighborhood maps, charts of pedestrian counts, or kitchen floor plans.
For each element, briefly state how it cuts costs, improves service, or reduces risks.
6. Takeout and Delivery
A straightforward plan showing how you’ll serve customers off-premise and handle orders efficiently.
What to include:
Delivery channels: List services you’ll use (e.g., iOrders.ca). Note each platform’s fees or savings so investors see your cost structure.
Packaging strategy: Describe how you’ll package food to keep it fresh and intact, in insulated bags, spill-proof containers, or eco-friendly materials.
Menu adaptation: Explain which dishes travel well and any special “delivery-only” items or bundle offers to boost average order value.
Order technology: Detail the software or hardware you’ll use to take and track orders (online ordering widget, POS integrations, order-management system).
Pricing and fees: Show your pricing strategy, including delivery fees, service charges, and how you’ll balance affordability with profitability. Remember that Canadians typically spend CA$32 per order.
How to write it:
Be clear: Name each delivery partner or tool, and give a one-line reason for your choice.
Use data: Reference Canadian market figures (e.g., average order value, commission rates) to justify your approach.
Link operations to packaging and menu changes by tying them back to the kitchen workflow and staffing.
Highlight advantage: Emphasize how your takeout/delivery plan meets customer needs, speed, value, or sustainability.
7. Marketing strategy
An overview of how you’ll promote your restaurant, set your budget, and stay focused on the channels that work best for your customers.
What to include:
Traditional channels: Briefly list any offline methods you’ll use (e.g., billboards, local radio spots, print ads) and explain why each reaches your target audience.
Digital channels: Note the online platforms you’ll focus on, such as social media, email newsletters, and your website, and how they will drive awareness and generate orders.
Meal discounts: Describe limited-time price offers (for example, “Lunch combo at 20% off on weekdays”) and the customer behavior you expect (increased weekday traffic).
Special promotions: Outline event-based deals (such as “Happy hour every Friday, buy one get one free”) and their goals (boosting slower service hours).
Community events: Describe any sponsorships, pop-up markets, or tasting events you plan to host or participate in to promote local goodwill and generate word-of-mouth.
In-kind donations: Detail plans to donate meals or hold charity fundraisers, noting which organizations you’ll partner with and the marketing benefit (positive PR and social shares).
Partnerships: Describe collaborations with nearby businesses (e.g., coffee shop cross-promos or delivery apps like iorders.ca) and how each partnership expands your reach.
How to write it:
For each method, state what you aim to achieve (e.g., “Increase Instagram followers by 15% in three months”).
Assign a percentage or dollar amount to each channel based on past results or industry benchmarks.
Include timing and frequency (for example, “Post to Facebook twice weekly; update menus monthly”).
Choose clear measures such as coupon redemptions, website clicks, or event RSVPs to track ROI.
Note how often you’ll assess performance (for instance, a monthly marketing meeting) and pivot away from under-performing tactics.
Outline how you’ll cover startup expenses and keep the business funded.
What to include:
Startup costs: List every expense to open your doors, from rent deposits to kitchen gear. Break out oversized items (build-out, equipment) and include a reserve fund for your first slow months.
Sales forecast: Project monthly revenue using your seating capacity, hours of operation, average check size, and takeout or delivery plans. Base growth rates on local market trends.
Projected Profit & Loss: Provide a pro forma P&L showing income, cost of goods sold, labor, overhead, and net profit (or loss) for at least the first 12 months. Tie these figures back to your sales forecast.
Break-even analysis: Show when you’ll cover fixed costs. Use: Break-even point = Total fixed costs ÷ (Average revenue per guest – Average variable cost per guest). Then compare this to your daily sales forecast to determine the date you start generating revenue.
Operating costs: Detail ongoing expenses like payroll, utilities, insurance, and marketing. Include estimates for maintenance and occasional equipment repairs.
Cost-saving strategies: Explain how you’ll lower expenses, for instance, by utilizing a ghost kitchen, which can cut rent by up to 40% and labor costs by about 25%.
How to write it:
Begin each section with clear headers that match the items listed above.
Use tables or simple charts for numbers, label columns and rows.
Keep text under each header to 1–2 sentences explaining the purpose of the figures.
9. Appendices
This optional section includes any additional documents or visuals that support the main plan and help investors understand your vision clearly.
What to include:
Floor plans: Mockups of your seating layout and service areas, so readers understand how staff and guests will move through the space.
Additional financial charts: Detailed spreadsheets, like projected cash-flow tables or income statements, to prove you’ve run the numbers.
Design mockups: Renderings or photos from your architect or interior designer showing the proposed look and feel of the restaurant.
How to write it:
Give each item a heading (e.g., “Appendix A: Floor Plan”) and, if it’s long, include a mini table of contents at the front.
In the body of your document, note where readers can find the supporting chart or mockup (e.g., “see Appendix B for cash-flow details”).
Only include documents that directly support points in the main sections; if a reader skips this part, they should still grasp your core plan.
This structure is a strong starting point if you're reviewing or developing your own restaurant business plan sample. It emphasizes clarity, logic, and what decision-makers truly need to see.
Depending on your audience, you can present this plan as a quick pitch, a full written document, or something in between.
A quick 30–60 second summary of your entire plan. Use this when you have just a moment to grab attention, such as in a hallway conversation with a potential partner or investor.
What it covers: Your restaurant’s name, concept, target neighbourhood, and one key selling point (for example, “We’re a farm-to-table bistro in Toronto’s west end offering zero-waste menus.”)
Why use it: Perfect for quick encounters or networking events.
2. Pitch Deck
A visual slide show (10–15 slides) that highlights major sections of your plan with charts, images, and brief bullets. Ideal for formal presentations or video calls.
Key slides: Cover, Executive Summary, Market Opportunity, Menu Samples, Marketing Channels, Revenue Projections, Team, Ask (what you need)
Example: On slide 7, you might display a simple bar chart of projected monthly orders if you launch an online ordering system.
3. Stakeholder Plan (External Written Plan)
A full written document (20–30 pages) for banks, investors, or serious partners. It’s your reference-grade plan.
Why it works: Keeps everyone on the same page without revealing sensitive details to outsiders.
Although there’s no single “correct” structure, most Canadian small-business plans will cover these four topics in some form: company profile, sales & marketing, operations, and financials. By matching your format to your audience and situation, you’ll communicate clearly and get the feedback or resources you need.
How to Feature iOrders in Your Restaurant Business Plan Sample
If your restaurant business plan sample calls for cutting costs and building loyalty, you’ll want a direct ordering and delivery solution that puts you back in control.
Meet iOrders, a commission-free platform designed to slot right into your plan:
Zero Commission Fees: Keep every dollar by avoiding third-party charges. Incorporate this saving into your financial forecasts to show stronger margins and quicker break-even timelines.
Own Your Customer Data: Gain direct access to guest preferences and ordering habits. Use this data in your marketing section to plan targeted promotions and loyalty campaigns.
White-label Native Mobile App: Offer a branded ordering experience on iOS and Android without extra tech work. Highlight this in your technology stack section as a way to boost brand recall and repeat visits.
Loyalty and Rewards Features: Design point-based or tiered programs to convert first-time buyers into regular customers. Detail this under your marketing strategy to show how you’ll build customer lifetime value.
Delivery-as-a-Service: Manage your own drivers or integrate third-party fleets with real-time tracking and route optimization. Include this in your delivery plan to demonstrate efficient order handling and lower per-order costs.
By incorporating these features into your restaurant business plan sample, you demonstrate to investors and lenders a clear path to higher profits, stronger guest relationships, and sustainable growth, all with one easy-to-implement solution.
A solid restaurant business plan turns ideas into clear, actionable steps. By defining your concept, outlining each section from the executive summary to financial forecasts, and addressing key questions early on, you create a roadmap that guides daily decisions and keeps you on track as you grow. Mapping out your market analysis, operations, delivery strategy, marketing approach, and financial model ensures you limit surprises, secure funding more easily, and measure progress against concrete goals.
Ultimately, this plan helps you reduce your reliance on high-fee platforms, set up direct ordering, and build loyalty through data-driven insights and personalized outreach.
To make off-premise sales truly profitable, integrate a commission-free online ordering system, such as iOrders. Book a free demo today.
FAQs
1. How to create a restaurant plan?
Begin by defining your restaurant’s concept, target customers, and unique value, then detail your menu, staffing needs, marketing approach, and financial projections in a structured document.
2. How to write a business plan with an example?
Use a template that outlines sections such as executive summary, company overview, market analysis, marketing strategy, and financial forecasts, and fill each with specific details from your research.
3. How do I write about my restaurant sample?
Describe your concept’s story, menu highlights, service style, and operations in concise, engaging paragraphs that show how you’ll stand out in the market.
4. How do I write a food plan for my business?
Outline your proposed menu items, sourcing strategy, cost per dish, and inventory needs, ensuring each aligns with customer preferences and profit goals.
5. What key sections should a restaurant business plan include?
A comprehensive plan includes an executive summary, company description, market analysis, menu overview, marketing strategy, operations plan, management structure, and detailed financial projections.
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