The main components of a business plan for a restaurant are executive summary, company description, management team, market analysis, marketing strategy and operational plan. The company description includes the restaurant's legal structure, its capital needs and the conceptual vision for the business, such as service style, ambiance, menu theme and unique characteristics. The market analysis explains how the concept makes sense in the local business environment, while the operational plan details everything from staffing and suppliers to internal fiscal controls.
The executive summary is a one to four page introduction of the entire business plan that introduces the principle parties, the business concept, an overview of the operation and fiscal projections for the restaurant. The executive summary identify the characteristics, such as the unique abilities of the owners, special ingredients or location, that make this future restaurant special and a sound investment. The market analysis provides an opportunity to describe the local industry in terms of potential customers, competitors and trends. It includes projections of how many people may be interested in the restaurant given local demographics multiplied by projections of how much money each of these diners may spend at the restaurant. The demographics of the target customer identified in the market analysis drive the marketing strategies.
The operational plan lays out the day-to-day details of running the restaurant, including staff positions, qualifications and training plans, restaurant hours, purchasing procedures and suppliers, quality control, customer service and maintenance. This part of the plan also addresses administrative and fiscal controls, such as time and attendance tracking, cash and inventory controls, risk management, payroll processing and accounting services.