Restaurant business plan template
Plan your restaurant section by section — concept, menu, location and numbers — and download a clean plan. Free, in your browser, no sign-up.
Investors and landlords want to see a clear concept, a realistic view of your local market, and numbers that add up. Use the prompts below, which are tailored for a restaurant.
Tips for a plan that convinces
- Pin down your concept in one sentence before anything else.
- Know your food-cost and labor-cost percentages for your format.
- Be realistic about covers per service and seasonality.
Restaurant start-up costs to plan for
Put an amount you can back up with a quote or rent next to each item:
- Fit-out of the premises, kitchen and extraction
- Kitchen equipment, tableware and furniture
- Opening stock of food and drink
- Licences, insurance and professional advice
- Till and booking system
- Working capital for the first months (rent and wages are due even when it is quiet)
Licences and rules
In the UK you register as a food business with your local council (at least 28 days before you start trading) and need a premises licence if you sell alcohol. In the US you typically need a business licence and a food service permit from the local health department, plus a liquor licence to serve alcohol. Rules differ by city and state, so check with your local authority.
Key figures your plan needs
- Average spend per guest
- Covers per service and per week, including quiet periods
- Food cost as a percentage of sales
- Staff costs as a percentage of sales
- Break-even: how many covers per week cover all your costs
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Frequently asked questions
What goes in a restaurant business plan?
Your concept and menu, a local market analysis, marketing, operations (kitchen, staffing, suppliers, licenses), the team, and a financial plan with fit-out costs and break-even.
Is it free?
Yes, and it runs entirely in your browser with no account.