Posted on October 26, 2010.
Want to make a business plan for the establishment of a restaurant.a I plan to set up a restaurant and take out. can someone advise me on how to go about preparing a business plan for the same.
One of your other answers you gave site mumble-jumble about how "technically" open a restaurant. Although it sounds nice and clean, it means zylch when you get down to serious business.
I recommend you read The E-Myth Revisited. This is an excellent read, and focuses on three main things you need to open, operate, and profit of a company - a company, not just a restautant.
# 1: Innovation: It means that you must be able to distinguish yourself from the rest. Seth Godin calls this the "Purple Cow" concept, which means that your business must be a purple cow - something worth talking about, something interesting. Your company must be remarkable. This means that it must be something interesting to say something about. How are you doing thisa What is your business modela Where will you get fooda How do you cooka How will you servea What service additional customer at your clients receivea I know a little Mexican restaurant by the coast of Cancun, where the owner has made a machine of his own that, with the push of a button, ground and threw a specific amount of meat every time so that each taco was the exact amount of meat. In this way, he was able to know exactly how many tacos out of a pound of meat - which brings me to my next topic.
# 2: Quantify: What days do you sell mosta What sells the mosta Whya Every business needs and the method for quantification extensively. This means: take a number on everything - because everything has a price. And it costs you. And you must recover and remain well above the equilibrium line. Remember the meticulous nature of the owner of the restaurant, I mentioned in # 1a You need to replicate that - as much as possible: number of eggs, pounds of meat, the amount of meat you get, how many are consumed every Friday, how much will you need next week, where Go you get them, etc. Once you have this information, you go to # 3.
# 3: Orchestration: Orchestration means that once you have innovation and quantification, you're ready to throw a few punches. You're ready to take calls. And you have a system that you developed, where you know everything that will happen. You can identify how many customers will walk through your door one day, then another, and how many will travel to Valentine, and how WONT Christmas Eve. You know everything now. And once you do, you're ready to franchise and duplicate the exact system elsewhere.
u need experience to run the whole show, otherwise it is out of control heart.
Here is a sample case study of the business model of a restaurant:
http://www.virtualrestaurant.com/sample.htm
