executive summary of fast food restaurant business plan

Fast Food Business Plan Template

Fast food executive summary.

Your executive summary provides an introduction to your business plan, but it is normally the last section you write because it provides a summary of each key section of your plan.

The goal of your Executive Summary is to quickly engage the reader. Explain to them the type of fast food business you are operating and the status; for example, are you a startup, do you have a fast food restaurant that you would like to grow, or are you operating a chain of fast food restaurants.

Next, provide an overview of each of the subsequent sections of your plan. For example, give a brief overview of the fast food industry. Discuss the type of fast food restaurant you are operating. Detail your direct competitors. Give an overview of your target customers. Provide a snapshot of your marketing plan. Identify the key members of your team. And offer an overview of your financial plan.

FAST FOOD BUSINESS PLAN OUTLINE

• Fast Food Business Plan Home
• 1. Executive Summary
• 2. Company Overview
• 3. Industry Analysis
• 4. Customer Analysis
• 5. Competitive Analysis
• 6. Marketing Plan
• 7. Operations Plan
• 8. Management Team
• 9. Financial Plan
• 10. Appendix
• Fast Food Business Plan Summary

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Fast Food Business Plan Template

Written by Dave Lavinsky

Business Plan Outline

• Fast Food Business Plan Home
• 1. Executive Summary
• 2. Company Overview
• 3. Industry Analysis
• 4. Customer Analysis
• 5. Competitive Analysis
• 6. Marketing Plan
• 7. Operations Plan
• 8. Management Team
• 9. Financial Plan

Fast Food Restaurant Business Plan & Template

You’ve come to the right place to create your fast food business plan.

We have helped over 100,000 entrepreneurs and business owners create business plans and many have used them to start or grow their fast food businesses.

Fast Food Business Plan Example

Below are links to each section of a fast food restaurant business plan sample:

Next Section: Executive Summary >

Fast Food Business Plan FAQs

What is a fast food business plan.

A fast food business plan is a plan to start and/or grow your fast food restaurant. Among other things, it outlines your business concept, identifies your target customers, presents your marketing plan and details your financial projections.

You can  easily complete your fast food business plan using our Fast Food Business Plan Template here .

What Are the Main Types of Fast Food Businesses?

There are many types of fast food businesses. The most common fast food restaurants serve hamburgers, fries, and soft drinks. Other common fast food establishments serve chicken, Chinese food, Mexican food, and pizza. There is a recent trend in fast food restaurants serving healthier options such as smoothies, wraps, sandwiches, and salads. A fast food restaurant can be centered around any food genre that is able to be prepared fast and in large quantities to serve multiple customers daily.

What Are the Main Sources of Revenue and Expenses for a Fast Food Restaurant?

The primary source of revenue for a fast food restaurant are the food and drink items sold at the establishment.

The key expenses are the costs to source the ingredients for the menu items, kitchen equipment and supplies, overhead expenses for the staff and rent, and any marketing costs the restaurant chooses to partake in.

What is the Difference Between a Franchise and Non-Franchise Fast Food Restaurant?

A franchise fast food restaurant is a business that is owned and operated by someone who has a contract with a larger company. That company provides the products, training, and marketing for the smaller business. A non-franchise fast food restaurant is a business that is independently owned and operated.

Franchise fast-food restaurants have a set of guidelines and standards to which they must adhere in order to use the franchise name. Non-franchise fast food restaurants do not have these guidelines and can vary greatly in terms of quality, cleanliness, and customer service.

How Do You Get Funding for Your Fast Food Business?

Fast food businesses are most likely to receive funding from banks. Typically you will find a local bank and present your business plan to them. Another option for a fast food business is to obtain a small business loan. SBA loans are a popular option as they offer longer loan terms with lower interest rates. Outside investors, crowdfunding, and/or friends or family are other typical funding options. This is true for a fast casual restaurant business plan or a takeout restaurant business plan.

What are the Steps To Start a Fast Food Business?

Starting a fast food restaurant can be an exciting endeavor. Having a clear roadmap of the steps to start a successful fast food business will help you stay focused on your goals and get started faster.

1. Write A Fast Food Business Plan - The first step in starting a business is to create a detailed fast food business plan that outlines all aspects of the venture. This should include market research on the fast food industry and potential target market size, information on your fast food menu, marketing strategy, pricing strategy and a detailed financial forecast.  

2. Choose Your Legal Structure - It's important to select an appropriate legal entity for your fast food business. This could be a limited liability company (LLC), corporation, partnership, or sole proprietorship. Each type has its own benefits and drawbacks so it’s important to do research and choose wisely so that your fast food business is in compliance with local laws.

3. Register Your Fast Food Restaurant   - Once you have chosen a legal structure, the next step is to register your fast food business with the government or state where you’re operating from. This includes obtaining licenses and permits as required by federal, state, and local laws. 

4. Identify Financing Options - It’s likely that you’ll need some capital to start your fast food business, so take some time to identify what financing options are available such as bank loans, investor funding, grants, or crowdfunding platforms. 

5. Choose a Location - Whether you plan on operating out of a physical location or not, you should always have an idea of where you’ll be based should it become necessary in the future as well as what kind of space would be suitable for your operations. 

6. Hire Employees - There are several ways to find qualified employees including job boards like LinkedIn or Indeed as well as hiring agencies if needed – depending on what type of employees you need it might also be more effective to reach out directly through networking events. 

7. Acquire Necessary Fast Food Equipment & Supplies - In order to start your fast food business, you'll need to purchase all of the necessary equipment and supplies to run a successful operation. 

8. Market & Promote Your Business - Once you have all the necessary pieces in place, it’s time to start promoting and marketing your fast food business. Marketing efforts includes creating a website, utilizing social media platforms like Facebook or Twitter, and having an effective Search Engine Optimization (SEO) strategy. You should also consider traditional marketing techniques such as radio or print advertising to reach your target audience.

Where Can I Get a Fast Food Business Plan PDF?

You can download our free fast food business plan template PDF here. This is a sample fast food business plan template you can use in PDF format.

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• Business Plans

Business Plan for a Fast Food Restaurant

When you decide to open a fast-food restaurant a well-written and a robust business plan will be your number one source to navigate you through your journey. Writing a business plan will help you make strategic decisions, and will guide you to reach the revenue and profit goals and ensure your survival in the competition. In this detailed guide, we will navigate through the key components of a fast-food business plan, exploring each section’s significance and providing insights specific to succeeding in the fast-food sector.

Click here to Access free resources for your business plan.

Executive Summary

The executive summary is the first part in a business plan. But it is written last, because it is a summary of your whole business plan. In the executive summary, provide a brief overview of your fast-food restaurant, outlining the concept, menu, location, organization, Management, operations and financial forecasts for the upcoming three to five years.

Company Description

In the company description section, provide in-depth information about your fast-food restaurant business. Write about your location, your store, your team and their experience and give information about what makes you different from others. This can be your service quality, service speed, product quality, menu selections, location, your “secret” sauces, etc.

Since the fast-food industry is highly-competitive, in company description section, emphasise the differentiating features and value propositions of your fast-food restaurant, list your competitive advantages against your competitors.

Products and Services

In this section, provide the details of your menu. Your products and services are the most important differentiators from your competitors so, try to point out what makes your products and services better, where are your advantages in providing the products and services to your customers.

Highlight your signature meals, your innovative products and emphasise your services and deliveries.

Market Analysis

Market Analysis is an essential part of every functional business plan. As an entrepreneur, you need to know your market and the factors affecting your market. Provide an in-depth vision of your market, your industry statistics, its current size, growth potential, trends. List the characteristics of your potential customers and  their demographics such as population, age, sex, income. Give information about your customers’ choices, consumption habits, etc.

A good market analysis will build a base for your fast-food restaurant business and for your product & service strategies.

This section is also a good place to include your SWOT analysis. A SWOT Analysis is a strategic tool which helps you identify your business’ Strenghts, Weaknesses, Opportunities and Threats. While doing your SWOT Analysis, be aware that Strengths and Weaknesses refer to internal factors, i.e., things you have control over and can change. In contrast, Opportunities and Threats are external factors, i.e., things you cannot control, but you can potentially respond to.

Competitive Analysis

Competition is an important aspect in food and restaurant industry. In a selected location, there are usually more than one restaurants and there are several choices for the consumers from several providers. That’s why, you need to analyze your competitors very well and figure out your strengths and advantages against your competitors.

Make a comparative list of your competitors’ strengths and weaknesses and define the differentiators that will make your fast-food restaurant a go-to choice . 

Sales and Marketing Plan

Construct a well-defined sales and marketing plan to attract your customers and to gain the profits you need. To build this plan, first, concentrate on your target customer profiles. Develop unique and attractive sales propositions for your target customers. These can be the factors like fast delivery, delicious food, healthy and quality ingredients, convenience, affordability, etc.

Set up and define your marketing strategies considering social media, local ads, promotional events, on-line sales platforms, etc.

Describe your sales channels (on-line, in-store, take-away, car, etc.), including your sales process, techniques, and activities, including your payment collection processes. Explain why your chosen distribution channels are the most effective for reaching your target market.

Discuss how you will acquire and retain customers and any incentives or programs aimed at increasing customer loyalty.

Management and Operations Plan

This section is the showcase of your team, the illustration of your organization, the description of your Daily and weekly operations and details of staffing plan.

Write the details about your background (and your partners’ if any), provide information about your past experience, include any additional info which might be useful to Express your professionalism and business acumen.

Draw a clear Picture of your organization, define the key team members, their roles and responsibilities, provide an organizational scheme if possible.

Write down your day to day and weekly operations plan like which days and hours your restaurant will be open, to how many people you are expecting to serve each day, how many hours your restaurant  will operate, how will the supplies be purchased, from where, what times of the week, how they will be cooked and served, by how many people, how the collection will be done, if there will be package delivery or not, how many waiters will be, etc.

Provide a personnel plan as a list, write the headcounts for each role, starting from the highest level to the lowest. Indicate the monthly and annual salaries of each personnel.

Financial Plan

A viable financial plan is a path to a successful business. Therefore, spend extra time to deliver your financial plan. Make brainstorming with people, observe your competitors and try to make correct assumptions about your financial forecasts. Overall, a business is there for its financial success. If there is not a financial success, it will close its doors.

First of all, start by your startup costs and startup expenses. These are the basics of your restaurant business and your business depends on these startup capital.

Startup costs are “one-time” costs that occur when you setup your business. They are different from startup “expenses”. They are not fully recognized as expenses in the year they occur, they are usually depreciated or amortized in several years. These cost may include:

Equipment Purchase, License & Permits, Branding, Deposits (Rent/Utility), Office Furniture & Equipment, Remodeling/Leasehold Improvements, Website Development, etc.

On the other side, there are startup “expenses” which are recognized at the year they are incurred. They are recurring expenses such as rent, insurance, wages, Office supplies, etc.

Startup costs and startup expenses will give you the initial costs of your restaurant business. In other words, the sum of startup costs and startup expenses is your required funding amount to open your restaurant.

After defining your initial costs, you need to construct a reasonable financial plan for the next 3 or 5 years. This will give you clarity about how much sales you need to realize, with which prices, to how many people, etc.

Start with estimating your sales for each month for the first year. Then, estimate annual sales for year 2 and year 3. Make your assumptions according to your product prices, segments and number of the  customers that you are anticipating to sell your products.

After estimating sales, estimate your expenses. Again, monthly for the first year and annually for the second and third years. Your expenses should include Cost of Goods Sold, wages, rent, operating costs, etc.

At the end, your sales minus your expenses will give you a rough estimation about your profit for each year. (you can consult with a Professional for taxes also).

When organizing the Appendix, include the materials that are referenced in the main sections of your business plan or those that provide significant additional insights or context.

Provide the necessary documents such as proforma financial tables, projections, assumptions, location maps, charts, graphs, images, cv’s of founders, etc.

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Fast-Food Restaurant Business Plan Template

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What You Get

• A compelling & detailed pre-written Fast-Food business plan template in WORD
• A full & automatic Fast-Food financial plan model in EXCEL you can easily customize
• Customized text tailored to the Fast-Food business
• The ability to paste advanced charts and tables within a click
• No accounting or specialized financial knowledge needed
• A truly low-cost solution saving you time and money

Fast-Food Restaurant Business Plan Template Description

Our ready-made fast food business plan package includes a robust pre-written business plan in Word and a customizable automatic financial model in Excel tailored to the fast-food business. All you need is to spare a couple of hours customizing the documents to perfectly suit them to your own fast-food restaurant project. Your ready-made fast-food business plan is ideal to pitch your F&B venture to prospective investors and will you plan, execute, fund and launch a successful fast-food outlet. Check below the full content description.

Fast-Food Business Plan Document in Word

Our ready-made Fast-Food Restaurant business plan template is in Word format and includes 23 pages. The document is divided into multiple sections. Each section contains the essential points that are necessary to effectively present your Fast-Food Restaurant project. Each section and sub-section offers you a sample text that you can easily customize to make your business plan unique. Below is a short extract of your fast-food business plan template in Word.

Automatic Fast-Food Financial Model in Excel

Our pre-populated Fast-Food Restaurant financial model is in Excel format and includes multiples worksheets. You can easily edit the model’s inputs including changing costs and revenue assumptions to generate pro-forma financial forecasts including P&L, Cash flows and Balance Sheets. Below is small excerpt of your automatic fast-food financial plan in Excel.

The Benefits of Creating a Business Plan for a Fast-Food Restaurant:

There are many important benefits for creating a business plan for your upcoming fast-food project including:

• Clarifying your vision and goals: A business plan allows you to take the time to think through all aspects of your fast-food restaurant and how you envision it operating. You can consider your target market, menu offerings, and unique selling points, as well as your long-term goals for the business.
• Serving as a roadmap: A business plan can help you stay focused on your goals and make informed decisions as you move forward with your fast food project. It can help you anticipate challenges and plan for how to overcome them.
• Raise funding: If you need to borrow money to start your fast-food restaurant, a business plan can be an important tool for convincing lenders or investors to provide the funding you need. It should include financial projections and a clear explanation of how the funding will be used to grow the business.
• Reference tool for execution: As you move forward with your fast-food restaurant, you may encounter new challenges and opportunities. A business plan can be a useful reference tool to help you navigate these check points and stay on track. You can refer back to it to ensure you are staying true to your plan and making progress towards your long-term objectives.

This Ready-Made Fast-Food Business Plan is For:

• Entrepreneurs wishing to start a Fast-Food Restaurant
• Aspiring Fast-Food Restaurant owners who want to create a business plan fast and easy
• Fast-Food entrepreneurs who wish to pitch their project to investors
• F&B professionals who wish to better understand the potential of the opportunity

Immediate Delivery by Email

• Once you complete the order, you will receive an email with links to download your documents
• Your order will contain the full pre-written business plan in Word
• Your order will contain the full customizable financial model in Excel

Your Fast-Food Restaurant Business Plan Content

Executive Summary: Our Fast-Food Restaurant business plan template starts with a compelling Executive Summary. This key section is very important as it summarizes in 1 page your Fast-Food Restaurant business opportunity. It will introduce your business model, the key people behind the project as well as the unique selling proposition offered by your Fast-Food venture. This section will also mention how market conditions and consumer trends are favorable for launching your project.

The Problem Opportunity: Next, your ready-made Fast-Food Restaurant business plan will list a number of problems experienced by your prospects in your target market and will show how this presents a unique opportunity for your Fast-Food business. These can include issues such as lack of Fast-Food outlets in a certain location, low quality of food by existing players, undifferentiated offering by current actors in the market…etc.

The Solution:  This section explains how your Fast-Food Restaurant will take advantage of the current problems in the market and will detail your innovative solutions.

Mission & Vision: Your mission will explain in a couple of sentences your Fast-Food Restaurant’s business ethos. In other words, it will summarize your unique value proposition and will explain how you are different than the competition. Your vision will explain your long-term plans for this Fast-Food Restaurant concept. Are you planning to start with one branch today and expand into a multi-branch business model? Are you looking to transform your Fast-Food Restaurant business into a franchise model?…etc.

Business Model:  This section details your Fast-Food Restaurant concept using the business model canvas method. In a visually appealing table, we will detail your Fast-Food Restaurant’s key partners, activities, resources, value proposition, customer segments, customer relationship plan, marketing channels, cost structure and revenue streams.

Products & Services:  Next, we will talk in details about your various products and services. We will describe your different menu items including starters, main dishes, desserts, beverages…etc. We will also provide information about your pricing by product or line of items.

Market Analysis: This important section describes the various market statistics and consumer trends in the Fast-Food industry and explains how they support your own concept. The purpose of this section is to show that the market conditions are favorable for launching your new Fast-Food concept.

Global Market Trends: In this sub-section of the market analysis, we will discuss the latest global market trends in the Fast-Food industry. We will look at the global industry size, growth rate, growth diving factors and consumer trends.

Local Market Trends: This sub-section explains the local market trends that are relevant to your particular Fast-Food business.

Target Customers:  In this section, we will describe your various customer profiles by providing information about their demographics, behavior and purchasing habits.

Competitive Analysis:  We will analyze key competitors active in your target market and provide insights about their strengths and weaknesses.

Competitive Advantages: After looking at the competitive landscape, we will then show how your Fast-Food Restaurant is differentiating itself from the competition through a number of key advantages.

SWOT Analysis:  This section features a 4-quadrant table with explanations about how your Fast-Food Restaurant intends to leverage its key strengths, mitigate weaknesses, capture opportunities and thwart any future threats.

Marketing Plan : This chapter provides detailed information about your go-to-market strategy. It includes a detailed action plan to help you build brand awareness and generate sales.

Branding & Awareness:  We will describe in this sub-section your choice of key marketing channels to build branding and awareness.

Customer Acquisition:  We will describe in this sub-section your choice of key marketing channels to acquire customers and increase sales.

Operating Plan:  This chapter provides information about your Fast-Food Restaurant’s opening hours, internal processes and describes the interactions between various key departments and teams.

Management Team: It is very important to present the key people behind your Fast-Food project and thus we have dedicated a section for this very purpose. It is also important to talk here about the founder’s vision, his past education and professional experience.

Hiring Plan:  No business can succeed without having on board the right team. This section lists all the key positions you plan to hire with information about their salaries and expected start dates.

Key Milestones: To be able to launch and execute your Fast-Food project, you need to follow a set of actionable tasks with target deadlines. This section serves this purpose.

Financial Plan: Without a robust financial plan, your Fast-Food Restaurant business plan would be an incomplete document. This important section provides crucial information about your pro-forma financial projections and shows that you have really done your homework. The data mentioned in this and the following sections will be provided by the Excel financial model accompanying your Fast-Food business plan.

Projected Revenue:  This module shows your Fast-Food Restaurant’s revenue projections over the next three years.

Projected Profit and Loss:  This module shows your Fast-Food Restaurant’s income statement (also called profit and loss statement) over the next three years. Your income statement includes detailed projections about your sales and expenses and shows how your Fast-Food Restaurant’s revenue is converted into a net profit.

Projected Cash Flows:  This module shows your Fast-Food Restaurant’s cash flow projections over the next three years. The first year of operation is even detailed on a monthly basis. Your cash flow statement will detail the various cash inflows your Fast-Food Restaurant will generate from its day to day operations and from funding sources, as well as the various cash outflows required to pay for operating expenses and business investments.

Projected Balance Sheet : This module shows your Fast-Food Restaurant’s balance sheet projections over the next three years. The balance sheet will provide a summary of your Fast-Food Restaurant’s short term and long term assets in addition to your short term and long term liabilities and capital.

Profitability Analysis:  In this section, we will provide information about your gross margin, net margin and discuss the profitability of your Fast-Food Restaurant business.

Funding Requirement:  This module states the amount of funding your need to be able to comfortably launch your Fast-Food Restaurant business. It also describes the planned allocation of the funds between opex and capex.

Conclusion : Finally, we will conclude your business plan by recapitulating the key points that make your Fast-Food Restaurant project compelling and reiterate the rationale behind your business opportunity.

Why Use our Ready-Made Fast-Food Business Plan?

• Speed & Convenience: Once you complete your order, you will receive the Fast-Food Restaurant business plan directly in your mailbox. Since it is already pre-written with fully customizable financials, you will only need to spend a couple of hours to edit it and adapt it to your own F&B project.
• High Quality: Your Fast-Food Restaurant business plan has been written by our professional team of business plan writers and experts from the F&B industry. You will receive a professional Fast-Food business plan template ideal for presenting to potential investors or banks.
• Low-Cost: Our pre-written Fast-Food Restaurant business plan template is the most cost-effective solution in case you need to build a solid and professional Fast-Food business plan. We are confident you will save hundreds if not thousands of dollars by ordering our premium business plan compared to hiring a consultant or subscribing to complicated and expensive software.

If you have any question regarding our ready-made Fast-Food Restaurant business plan package, do not hesitate to contact us , we are here to help.

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Fast Food Restaurant Business Plan [Sample Template]

By: Author Tony Martins Ajaero

Home » Business ideas » Hospitality, Travel & Tourism » Restaurant

Are you about starting a fast food restaurant ? If YES, here’s a complete sample fast food restaurant business plan template & feasibility report you can use for FREE to raise money .

Since the advent of fast food restaurants, loads of entrepreneurs have becomes millionaires. If you are interested in the food industry, one of the coolest ways of making money is to open a fast food restaurant . Although this type is profitable, but at the same time you can run at a loss if your fast food restaurant is not well positioned and managed.

It is important to state that loads of fast food restaurants close shops simple because they failed to conduct detailed market survey and feasibility studies before opening shop. Your ability to re – strategized and always up your service deliveries will help you stay competitive.

A Sample Fast Food Restaurant Business Plan Template

1. industry overview.

The Fast Food Restaurant industry consists of restaurants where clients pay for quick-service food products before eating. The food purchased may be consumed in the restaurant, taken out or delivered as requested. Gross revenue generated in the industry is derived from both franchised and company- owned fast food outlets.

Franchise fees ( up-front costs associated with opening a franchise ) are also accounted for in the revenue generated in the industry. Although this industry does not include coffee and snack shops but most fast food outlets also sell beverages, such as water, juice and sodas, but usually not alcohol.

The Fast Food Restaurants industry has managed to excel during the last five years right through the recovery. Keeping consumers’ appetites satisfied, fast food outlets / franchises have created new menu options that capitalize on the trend of increasing awareness of the health risks associated with a high-fat diet.

The industry has also thrived by developing products at price points attractive enough to weather the slow recovery, resulting in strong revenue growth. As a result of this, these trends are expected to continue and contribute to revenue growth going forward.

The Fast Food Restaurants industry is a thriving sector of the economy of the united states, United Kingdom , France, Italy, and Canada and in most country of the world. Statistics has it that in the United States of America, The Fast Food Restaurants industry generates a whopping sum of well over $228 billion annually from more than 208,392 registered fast food outlets / franchise scattered all around the United States of America.

The industry is responsible for the employment of well over 4,269,281 people. Experts project The Fast Food Restaurants industry to grow at a 2.4 percent annual rate. MacDonald’s, Yum Brands, Inc. and Subway are the leaders in The Fast Food Restaurants industry; they have the lion market share in the industry.

The Fast Food Restaurants industry is confidently embedded in the mature stage of its life cycle. Over the next 10 years, industry value added, which measures an industry’s contribution to US GDP, is forecast to grow at an average annual rate of 2.5 percent, compared with estimated annualized GDP growth of 2.2 percent during the same period.

Thus, the industry has exhibited slow and steady long-term growth, at a slightly faster pace than the economy as a whole. For this reason, many fast food chain operators are seeking higher growth in the global market.

Over and above, the sandwich industry / sandwich shop line of business is a profitable industry and it is open for any aspiring entrepreneur to come in and establish his or her business; you can chose to start on a small scale in a street corner like the average mom and pop business or you can chose to start on a large scale with several outlets in key cities.

2. Executive Summary

Finicky Fast Food®, LLC is a standard and registered chain of fast food restaurants that will be located in one of the busiest roads in Cleveland – Ohio but hope to spread out to key cities in the United States with the first 5 years of operations.

We are at the final stage of leasing a facility along a major road that is big enough to fit into the design of the kind of fast food restaurant that we intend launching and the facility is located in a corner piece directly opposite the largest residential estate in Cleveland – Ohio.

Finicky Fast Food®, LLC will be involved in the sale burgers, sandwiches, Mexican, pizza and pasta, chicken, chips, rice, water, juice, sodas and Asian et al in our restaurant and when customers order for it to be delivered to them in any location around us.

Basically we will be involved in operating quick-service restaurants, operating fast food services, operating drive-thru and take-out facilities in our chains of fast food outlets that will be scattered all across major cities in the United States and Canada.

We are aware that there are several large and small fast food restaurants scattered all around Cleveland – Ohio, which is why we spent time and resources to conduct our feasibility studies and market survey so as to offer much more than our competitors will be offering. We have delivery service options for our customers, and our outlet is well secured with the various payment options.

Much more than retailing and serving burgers, sandwiches, Mexican, pizza and pasta, chicken, chips, rice, water, juice, sodas and Asian et al, our customer care will be second to none in the whole of Cleveland – Ohio.

We know that our customers are the reason why we are in business which is why we will go the extra mile to get them satisfied when they visit any of our chains of fast food restaurants and also to become our loyal customers and ambassadors.

Finicky Fast Food®, LLC will ensure that all our customers are given first class treatment whenever they visit any of our chains of fast food outlets.

We have a CRM software that will enable us manage a one on one relationship with our customers no matter how large the numbers of our customers’ base may grow to. We will ensure that we get our customers involved when making some business decisions that directly affect them.

We are aware of the trend in the restaurant / fast food industry and we are not only going to operate a system where our customers would have to come to our fast food restaurant to make purchase or whatever they want, but we will also operate an online fast food restaurant and our customers can place orders for our foods, snack and drinks online and they will get it delivered to their houses or any location they want us to deliver the goods to within Cleveland – Ohio.

Finicky Fast Food®, LLC is a family business that is owned by Mrs. Becky Alison and her family. Mrs. Beck Alison is a sandwich cum fast food specialist; she has a B.Sc. in Food Science and a Diploma in Business Administration, with well over 15 years of experience in the restaurant and fast food industry, working for some of the leading brand in the United States.

Although the business is launching out with just one outlet in Cleveland – Ohio, but there is a plan to open other outlets all around Ohio and in other key cities in the United States of America and Canada.

3. Our Products and Services

Finicky Fast Food®, LLC is in the restaurant/fast food industry to make profits and we will ensure we go all the way to make available a wide variety of fast food and soft drinks to our clients. Our product and service offerings are listed below;

• Operating quick-service restaurants
• Operating fast food services
• Operating drive-thru and take-out facilities
• Sale of Burgers
• Sale of Sandwiches
• Sale of Mexican
• Sale of Pizza and Pasta
• Sale of Chicken and Chips
• Sale of Asian
• Sale of beverages, such as water, juice and sodas

4. Our Mission and Vision Statement

• Our vision is to become the leading chains of fast food restaurant – brand in Cleveland – Ohio.
• Our mission is to establish chains of fast food restaurants that will make available a wide variety of fast food and soft drinks at affordable prices to the residence of Cleveland – Ohio and other cities in the United States of America and Canada where we intend opening our chains of fast food restaurants.

Our Business Structure

Finicky Fast Food®, LlC do not intend to start a fast food restaurant business just like the usual mom and pop business around the street corner; our intention of starting a fast food restaurant business is to build a standard business in Cleveland – Ohio.

Although our fast food restaurant might not be as big as McDonald’s and Subway et al, but will ensure that we put the right structure in place that will support the kind of growth that we have in mind while setting up the business. We will ensure that we hire people that are qualified, honest, customer centric and are ready to work to help us build a prosperous business that will benefit all the stake holders (the owners, workforce, and customers).

As a matter of fact, profit-sharing arrangement will be made available to all our senior management staff and it will be based on their performance for a period of ten years or more. In view of that, we have decided to hire qualified and competent hands to occupy the following positions;

• Chief Executive Officer (Owner)
• Restaurant Manager
• Human Resources and Admin Manager
• Chef/Kitchen Workers

Sales and Marketing Manager

Information Technologist

• Accountants/Cashiers
• Customer Services Executive
• Van Drivers/Deliverers

5. Job Roles and Responsibilities

Chief Executive Officer – CEO (Chief Florist):

• Increases management’s effectiveness by recruiting, selecting, orienting, training, coaching, counseling, and disciplining managers; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing incentives; developing a climate for offering information and opinions; providing educational opportunities.
• Creating, communicating, and implementing the organization’s vision, mission, and overall direction – i.e. leading the development and implementation of the overall organization’s strategy.
• Responsible for fixing prices and signing business deals
• Responsible for providing direction for the business
• Creates, communicates, and implements the organization’s vision, mission, and overall direction – i.e. leading the development and implementation of the overall organization’s strategy.
• Responsible for signing checks and documents on behalf of the company
• Evaluates the success of the organization
• Reports to the board

Admin and HR Manager

• Responsible for overseeing the smooth running of HR and administrative tasks for the organization
• Maintains office supplies by checking stocks; placing and expediting orders; evaluating new products.
• Ensures operation of equipment by completing preventive maintenance requirements; calling for repairs.
• Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
• Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Defines job positions for recruitment and managing interviewing process
• Carries out staff induction for new team members
• Responsible for training, evaluation and assessment of employees
• Responsible for arranging travel, meetings and appointments
• Oversees the smooth running of the daily office activities.

Restaurant Manager:

• Responsible for managing the daily activities in the restaurant (kitchen inclusive)
• Ensures that the restaurant facility is in tip top shape and conducive enough to welcome customers
• Interfaces with third – party providers (vendors)
• Reports to the Chief Executive Officer
• Attends to Customers complains and enquiries
• Prepares budget and reports for the organization
• Handle any other duty as assigned by the CEO

Chef/Kitchen Staff

• Make burgers, Mexican, chicken and chips, Asians, sandwiches and pizzas as supervised by the kitchen supervisor
• Responsible for carrying out all casual or unskilled jobs in the restaurant
• Responsible for packaging burgers, Mexican, chicken and chips, Asians, sandwiches and pizzas meant for delivery
• Handles any other duty as assigned by the restaurant manager
• Manages external research and coordinate all the internal sources of information to retain the organizations’ best customers and attract new ones
• Models demographic information and analyze the volumes of transactional data generated by customer purchases
• Identifies, prioritizes, and reaches out to new partners, and business opportunities et al
• Identifies development opportunities; follows up on development leads and contacts; participates in the structuring and financing of projects; assures the completion of development projects.
• Responsible for supervising implementation, advocate for the customer’s needs, and communicate with clients
• Develops executes and evaluates new plans for expanding increase sales
• Documents all customer contact and information
• Represents the company in strategic meetings
• Helps increase sales and growth for the company
• Manage the organization website
• Handles ecommerce aspect of the business
• Responsible for installing and maintenance of computer software and hardware for the organization
• Manage logistics and supply chain software, Web servers, e-commerce software and POS (point of sale) systems
• Manages the organization’s CCTV
• Handles any other technological and IT related duties.

Accountant/Cashier:

• Responsible for preparing financial reports, budgets, and financial statements for the organization
• Provides managements with financial analyses, development budgets, and accounting reports; analyzes financial feasibility for the most complex proposed projects; conducts market research to forecast trends and business conditions.
• Responsible for financial forecasting and risks analysis.
• Performs cash management, general ledger accounting, and financial reporting
• Responsible for developing and managing financial systems and policies
• Responsible for administering payrolls
• Ensures compliance with taxation legislation
• Handles all financial transactions for the organization
• Serves as internal auditor for the organization

Waiters/Waitress

• Promptly attends to customers in a friendly and professional manner
• Ensures that un-occupied tables are always set and ready for customers
• Pulls out chairs for customers as they arrive
• Handle any other duty as assigned by the Chief Operating officer/restaurant manager

Van Drivers/Sandwich Deliverers:

• Delivers customer’s orders promptly
• Delivers correspondence for the restaurant
• Runs errand for the organization
• Any other duty as assigned by the floor/line manager
• Responsible for cleaning the shop facility at all times
• Ensures that toiletries and supplies don’t run out of stock
• Cleans both the interior and exterior of the store facility
• Handles any other duty as assigned by the shop manager.

6. SWOT Analysis

Our intention of starting just one outlet of our fast food restaurant in Cleveland – Ohio is to test run the business for a period of 2  to 5 years to know if we will invest more money, expand the business and then open other outlets all over Ohio and Key Cities in the United States of America and Canada.

We are quite aware that there are several fast food outlets all over Cleveland – Ohio and even in the same location where we intend locating ours, which is why we are following the due process of establishing a business.

We know that if a proper SWOT analysis is conducted for our business, we will be able to position our business to maximize our strength, leverage on the opportunities that will be available to us, mitigate our risks and be welled equipped to confront our threats.

Finicky Fast Food®, LlC employed the services of an expert HR and Business Analyst with bias in fast food line of business to help us conduct a thorough SWOT analysis and to help us create a Business model that will help us achieve our business goals and objectives. This is the summary of the SWOT analysis that was conducted for Finicky Fast Food®, LCC;

Our location, the business model we will be operating on (physical chains of fast food restaurants with active online presence), varieties of payment options, wide varieties of fast food and soft drinks and our excellent customer service culture will definitely count as a strong strength for Finicky Fast Food®, LCC.

A major weakness that may count against us is the fact that we are a new fast food restaurant – business and we don’t have the financial capacity to compete with multi – million dollars chains of fast food restaurants like McDonald’s and Subway et al.

• Opportunities:

The fact that we are going to be operating our fast food restaurant in one of the busiest streets in Cleveland – Ohio, provides us with unlimited opportunities to sell our burgers, sandwiches, Mexican, pizza and pasta, chicken, chips, rice, water, juice, sodas and Asian et al to a large number of people.

We have been able to conduct thorough feasibility studies and market survey and we know what our potential clients will be looking for when they visit our fast food restaurant; we are well positioned to take on the opportunities that will come our way.

Just like any other business, one of the major threats that we are likely going to face is economic downturn. It is a fact that economic downturn affects purchasing/spending power. Another threat that may likely confront us is the arrival of a new sandwich shop, pizza shop or fast food restaurant in same location where ours is located.

7. MARKET ANALYSIS

• Market Trends

In this era when the online community is growing rapidly, you would do your business a whole lot of favor if you create your own online presence. One of the easiest ways to get people to see you as an expert in your line of business is to blog constantly about fast foods.

You may also want to leverage on social media platforms like Instagram, Facebook, and Twitter, and others to publicize your fast food restaurant. You can as well go ahead to open an online portal where people can place order from your fast food restaurant.

You must ensure that your delivery system is efficient if you intend to do well with your online fast food business. So also, keeping consumers’ appetites satisfied, fast food restaurants / franchises have created new menu options that capitalize on the trend of increasing awareness of the health risks associated with a high-fat diet.

8. Our Target Market

One thing about burgers, sandwiches, Mexican, pizza and pasta, chicken, chips, rice, water, juice, sodas and Asian et al is that you can hardly find someone who doesn’t patronize them. As a matter of fact, most fast food restaurants now have menu designed specifically for vegan and others depending on their food preferences.

In view of that, we have positioned our fast food restaurant to service the residence of Cleveland – Ohio and every other location where our chains of fast food outlets will be located in key cities all over the United States of America and Canada.

We have conducted our market research and we have ideas of what our target market would be expecting from us. We are in business to retail our products to the following groups of people;

• Event Planners
• Vegetarians
• Corporate Organizations
• Corporate Executives
• Business People
• Sports Men and Women

Our Competitive Advantage

A close study of the restaurant/fast food industry reveals that the market has become much more intensely competitive over the last decade. As a matter of fact, you have to be highly creative, customer centric and proactive if you must survive in this industry.

We are aware of the stiffer competition and we are well prepared to compete favorably with other sandwich shops, pizza shops and chains of fast food restaurants in Cleveland – Ohio. Finicky Fast Food®, LLC is launching a standard fast food restaurant that will indeed become the preferred choice of residence of Cleveland – Ohio and other cities where we intend opening our chains of fast food outlets.

Our fast food outlet is located in a corner piece property on a busy road directly opposite one of the largest residential estates in Cleveland – Ohio. We have enough parking space that can accommodate well over 20 cars per time.

One thing is certain, we will ensure that we have a wide variety of burgers, sandwiches, Mexican, pizza and pasta, chicken, chips, rice, water, juice, sodas and Asian et al available in our shop at all times. It will be difficult for customers to visit our fast food outlets and not make a purchase of burgers, sandwiches, Mexican, pizza and pasta, chicken, chips, rice, water, juice, sodas and Asian et al.

One of our business goals is to make Finicky Fast Food®, LLC a one stop fast food restaurant. Our excellent customer service culture, online options, various payment options and highly secured facility will serve as a competitive advantage for us.

Lastly, our employees will be well taken care of, and their welfare package will be among the best within our category (startups fast food restaurants) in the restaurant/fast food industry, meaning that they will be more than willing to build the business with us and help deliver our set goals and achieve all our aims and objectives. We will also give good working conditions and commissions to freelance sales agents that we will recruit from time to time.

9. SALES AND MARKETING STRATEGY

• Sources of Income

Finicky Fast Food®, LLC is in business to operate a standard and secured fast food restaurant business in Cleveland – Ohio. We are in the restaurant/fast food industry to

10. Sales Forecast

One thing is certain when it comes to fast food restaurant business, if your fast food restaurant is centrally positioned, you will always attract customers cum sales and that will sure translate to increase in revenue generation for the business.

We are well positioned to take on the available market in Cleveland – Ohio and we are quite optimistic that we will meet our set target of generating enough income/profits from the first six month of operations and grow the business and our clientele base.

We have been able to critically examine the restaurant/fast food industry and we have analyzed our chances in the industry and we have been able to come up with the following sales forecast. The sales projection is based on information gathered on the field and some assumptions that are peculiar to startups in Cleveland – Ohio.

Below is the sales projection for Finicky Fast Food®, LLC, it is based on the location of our business and other factors as it relates to sandwich shop start – ups in the United States;

• First Fiscal Year-: $100,000
• Second Fiscal Year-: $250,000
• Third Fiscal Year-: $750,000

N.B : This projection is done based on what is obtainable in the industry and with the assumption that there won’t be any major economic meltdown and there won’t be any major competitor offering same products and customer care services as we do within same location. Please note that the above projection might be lower and at the same time it might be higher.

• Marketing Strategy and Sales Strategy

Before choosing a location for Finicky Fast Food®, LLC, we conduct a thorough market survey and feasibility studies in order for us to be able to be able to penetrate the available market and become the preferred choice for residence of Cleveland – Ohio.

We have detailed information and data that we were able to utilize to structure our business to attract the numbers of customers we want to attract per time. We hired experts who have good understanding of the restaurant/fast food industry to help us develop

In other to continue to be in business and grow, we must continue to sell our fast food and drinks which is why we will go all out to empower or sales and marketing team to deliver. In summary, Finicky Fast Food®, LCC will adopt the following sales and marketing approach to win customers over;

• Open our fast food restaurant in a grand style with a party for all.
• Introduce our fast food restaurant by sending introductory letters alongside our brochure to corporate organizations, schools, event planners, households and key stake holders in Cleveland – Ohio
• Ensure that we have a wide variety of fast food and soft drinks in our restaurant at all times.
• Make use of attractive hand bills to create awareness and also to give direction to our fast food restaurant
• Position our signage/flexi banners at strategic places around Cleveland – Ohio
• Position our greeters to welcome and direct potential customers
• Create a loyalty plan that will enable us reward our regular customers
• Engage on road shows within our neighborhood to create awareness for our fast food restaurant.

11. Publicity and Advertising Strategy

Despite the fact that our fast food restaurant is well located, we will still go ahead to intensify publicity for the business. We are going to explore all available means to promote Finicky Fast Food®, LLC.

Finicky Fast Food®, LLC has a long term plan of opening chains of fast food outlets in various locations all around Cleveland and key cities in the United States and Canada which is why we will deliberately build our brand to be well accepted in Cleveland before venturing out.

As a matter of fact, our publicity and advertising strategy is not solely for winning customers over but to effectively communicate our brand. Here are the platforms we intend leveraging on to promote and advertise Finicky Fast Food®, LLC;

• Place adverts on community based newspapers, radio stations and TV stations.
• Encourage the use of word of mouth publicity from our loyal customers
• Leverage on the internet and social media platforms like; YouTube, Instagram, Facebook ,Twitter, LinkedIn, Snapchat, Badoo, Google+  and other platforms to promote our business.
• Ensure that our we position our banners and billboards in strategic positions all around Cleveland – Ohio
• Distribute our fliers and handbills in target areas in and around our neighborhood
• Contact corporate organizations, households, religious centers, schools and event planners et al by calling them up and informing them of Finicky Fast Food®, LLC and the products we sell
• Advertise Finicky Fast Food®, LLC business in our official website and employ strategies that will help us pull traffic to the site
• Brand all our official cars and delivery vans and ensure that all our staff members and management staff wears our branded shirt or cap at regular intervals.

12. Our Pricing Strategy

Pricing is one of the key factors that gives leverage to fast food restaurants, it is normal for consumers to go to places where they can purchase / order burgers, sandwiches, Mexican, pizza and pasta, chicken, chips, rice, water, juice, sodas and Asian et al at cheaper price which is why big players in the restaurant / fast food industry will continue to attract loads of consumers.

We know we don’t have the capacity to compete with bigger and well – established chains of fast food restaurants like McDonald’s and Subway, but we will ensure that the prices of all the products that are available in our fast food restaurant are competitive with what is obtainable amongst fast food restaurant within our level.

We are aware that there are contracts for supply of fast foods and soft drinks by government establishments, NGOs, corporate organizations or big religious organization; we will ensure that we abide by the bidding pricing template when we bid for such contracts.

• Payment Options

At Finicky Fast Food®, LLC, Our payment policy is all inclusive because we are quite aware that different people prefer different payment options as it suits them. Here are the payment options that will be available in every of our outlets;

• Payment by cash
• Payment via Point of Sale (POS) Machine
• Payment via online bank transfer (online payment portal)
• Payment via Mobile money
• Payment with check from loyal customers

In view of the above, we have chosen banking platforms that will help us achieve our payment plans without any itches.

13. Startup Expenditure (Budget)

In setting up any business, the amount or cost will depend on the approach and scale you want to undertake. If you intend to go big by renting a place, then you would need a good amount of capital as you would need to ensure that your employees are well taken care of, and that your facility is conducive enough for workers to be creative and productive.

This means that the start-up can either be low or high depending on your goals, vision and aspirations for your business. The tools and equipment that will be used are nearly the same cost everywhere, and any difference in prices would be minimal and can be overlooked.

As for the detailed cost analysis for starting a fast food restaurant ; it might differ in other countries due to the value of their money. These are the key areas where we will spend our start – up capital;

• The Total Fee for Registering the Business in Cleveland – Ohio – $750.
• Legal expenses for obtaining licenses and permits as well as the accounting services (software, P.O.S machines and other software) – $1,300.
• Marketing promotion expenses for the grand opening of Glazers Ice Cream Company®; in the amount of $3,500 and as well as flyer printing (2,000 flyers at $0.04 per copy) for the total amount of – $3,580.
• Cost for hiring Business Consultant – $2,500.
• Insurance (general liability, workers’ compensation and property casualty) coverage at a total premium – $2,400.
• Cost for payment of rent for 12 month at $1.76 per square feet in the total amount of $105,600.
• Cost for construction of a fast food restaurant – $100,000.
• Other start-up expenses including stationery ( $500 ) and phone and utility deposits ( $2,500 ).
• Operational cost for the first 3 months (salaries of employees, payments of bills et al) – $100,000
• The cost for Start-up inventory (food ingredients, drinks and packaging materials et al) – $80,000
• Storage hardware (bins, rack, shelves, food case) – $3,720
• The cost for counter area equipment (counter top, sink, ice machine, etc.) – $9,500
• Cost for store equipment ( cash register , security, ventilation, signage) – $13,750
• Cost of purchase of distribution vans – $50,000
• The cost for the purchase of furniture and gadgets (Computers, Printers, Telephone, TVs, Sound System, tables and chairs et al) – $4,000.
• The cost of Launching a Website – $600
• The cost for our opening party – $10,000
• Miscellaneous – $10,000

We would need an estimate of $500,000 to successfully set up our fast food restaurant in Cleveland – Ohio. Please note that this amount includes the salaries of the entire staff member for the first month of operation and the amount could be more or lower.

Generating Funding/Startup Capital for Finicky Fast Food®, LLC

Finicky Fast Food®, LLC is a private business that is solely owned and financed by Mrs. Becky Alison and her family. We do not intend to welcome any external business partners; which is why we decided to restrict the sourcing of the start – up capital to 3 major sources.

These are the areas we intend generating our start – up capital;

• Generate part of the start – up capital from personal savings
• Source for soft loans from family members and friends
• Apply for loan from my Bank

N.B: We have been able to generate about $200,000 (Personal savings $100,000 and soft loan from family members $50,000 ) and we are at the final stages of obtaining a loan facility of $300,000 from our bank. All the papers and document have been signed and submitted, the loan has been approved and any moment from now our account will be credited with the amount.

14. Sustainability and Expansion Strategy

The future of a business lies in the numbers of loyal customers that they have the capacity and competence of the employees, their investment strategy and the business structure. If all of these factors are missing from a business (company), then it won’t be too long before the business close shop.

One of our major goals of starting Finicky Fast Food®, LLC is to build a business that will survive off its own cash flow without the need for injecting finance from external sources once the business is officially running.

We know that one of the ways of gaining approval and winning customers over is to retail our burgers, sandwiches, Mexican, pizza and pasta, chicken, chips, rice, water, juice, sodas and Asian et al a little bit cheaper than what is obtainable in the market and we are well prepared to survive on lower profit margin for a while.

Finicky Fast Food®, LLC will make sure that the right foundation, structures and processes are put in place to ensure that our staff welfare is well taken of. Our company’s corporate culture is designed to drive our business to greater heights and training and retraining of our workforce is at the top burner.

As a matter of fact, profit-sharing arrangement will be made available to all our management staff and it will be based on their performance for a period of three years or more. We know that if that is put in place, we will be able to successfully hire and retain the best hands we can get in the industry; they will be more committed to help us build the business of our dreams.

Check List/Milestone

• Business Name Availability Check:>Completed
• Business Registration: Completed
• Opening of Corporate Bank Accounts: Completed
• Securing Point of Sales (POS) Machines: Completed
• Opening Mobile Money Accounts: Completed
• Opening Online Payment Platforms: Completed
• Application and Obtaining Tax Payer’s ID: In Progress
• Application for business license and permit: Completed
• Purchase of Insurance for the Business: Completed
• Leasing of facility and remodeling the restaurant: In Progress
• Conducting Feasibility Studies: Completed
• Generating capital from family members: Completed
• Applications for Loan from the bank: In Progress
• Writing of Business Plan: Completed
• Drafting of Employee’s Handbook: Completed
• Drafting of Contract Documents and other relevant Legal Documents: In Progress
• Design of The Company’s Logo: Completed
• Graphic Designs and Printing of Packaging Marketing / Promotional Materials: In Progress
• Recruitment of employees: In Progress
• Purchase of the Needed furniture, racks, shelves, computers, electronic appliances, office appliances and CCTV: In Progress
• Creating Official Website for the Company: In Progress
• Creating Awareness for the business both online and around the community: In Progress
• Health and Safety and Fire Safety Arrangement (License): Secured
• Opening party / launching party planning: In Progress
• Compilation of our list of products that will be available in our shop: Completed
• Establishing business relationship with vendors – suppliers of flours / breads, ingredients, coffees and soft drinks – In Progress

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BUSINESS PLAN

74250 Mainline Rd. Las Vegas, NV 89101

January, 1995

Franchises continue to be the most secure form of small business start-up, requiring less money and less risk than a brand new venture. The franchiser often supplies assistance, ranging from financing to hiring and training staff This plan details a fastfood franchise that specializes in quick and healthy pasta dishes.

EXECUTIVE SUMMARY

Description of business, market analysis, competitive analysis, design & development plans, operations & management plans, financial components.

The market demand has never been greater for food that is healthy, economically priced, and great tasting. This is the last market with wide open potential for growth. Traditionally, pasta has been consumed in fine restaurants, usually in a more formal or sit-down atmosphere at high prices. As pasta has moved to the center stage as a product that both tastes good and is good for you, Pasta Now! has positioned itself to provide the services in demand by the American consumer: a variety of healthy pastas, moderately priced and with very good taste. The basic focus is to provide the consumer with a healthy, quality meal which is economically priced. This is a concept that will never grow old.

Pasta Now! is a franchise system with ongoing support from the national franchisor. National assistance includes site selection, restaurant design, comprehensive training, and support of ongoing operations through marketing assistance, quality control programs, research and development.

Pasta Now! of Las Vegas will require a total financial commitment of $100,000. The franchise fee for the Las Vegas store will be $10,000, with an additional $12,500 to purchase the rights for all of Nevada. The remaining money will be used in opening the first Nevada store in Las Vegas. The Miller's equity contribution will be $15,000 in cash. Additionally, the Millers have $60,000 of equity in their residence.

Pasta Now! of Las Vegas will have the right to sell stores throughout Nevada. As these additional franchises are sold, Pasta Now! will retain $7,500 of each franchise fee paid. Monthly royalties from each of these Nevada stores will be 3% of gross.

Pasta Now! of Las Vegas is being structured to operate franchises of the national chain Pasta Now! Additionally, we will sell a limited number of franchises of the national chain. Pasta Now! is headquartered in the Cleveland, OH area. Pasta Now! of Las Vegas has the exclusive right to operate and sell franchises in Nevada.

The national Pasta Now! chain was established in 1987 with the opening of the original Pasta Now! The company has been franchising since 1991. Recent growth has been in the Cleveland metro area, where there are currently eight stores in operation. Pasta Now! has recently signed a master franchise agreement to open ten additional stores in the state of Michigan in the next five years.

Ownership Structure

Ownership of the business is in the form of a Nevada corporation with 51% of the stock owned by Roland Miller and the remaining 49% owned by Sheila Miller. This Nevada corporation will in turn own Pasta Now! of Las Vegas.

Sheila Miller has prior business experience in the ownership of a mobile Ice Cream/Catering business. Mrs. Miller has also acquired human resource experience while employed as a Human Resources Assistant for St. Mary's Hospital.

Roland Miller has gained management and budget experience through his work as a Captain with the Las Vegas Fire Department.

Both Mr. & Mrs. Miller have been educated in the Total Quality Management concept used by many of today's successful major corporations.

Pasta Now! is a fast food pasta chain that focuses on the drawing power of an Italian restaurant that meets the needs of people on the go who still want a healthy product at reasonable prices.

For many years, the only place you could get a variety of quality pasta was at sit-down Italian restaurants that were expensive and did not meet the needs of the customer in a hurry.

Products/Services

The Pasta Now! menu is centered around a variety of pasta dishes with a variety of sauces. The majority of sauces are cooked on site. For diversity, Pasta Now! also offers individual pizzas, a line of Italian sandwiches and a selection of salads. Pasta Now! menu items are available for eat-in or take-out. Pasta Now! also features a complete party menu. Catering for any size occasion is available.

The service will be exceptional. The#l goal of each employee will be customer satisfaction. Pasta Now! believes in the old fashioned motto, "the customer is always right." In today's society, where customer service is often lacking (or nonexistent), we will structure our business to provide the best service possible in a friendly, helpful atmosphere.

Geographical Area

Pasta Now! will draw customers primarily from Las Vegas, with some penetration in to neighboring counties.

Pasta Now! will draw on the Las Vegas community's growing reputation as a regional shopping hub. Pasta Now! franchises are structured to operate in areas with populations between 25,000 and 30,000 people.

There are no physical limitations to the market area since the Las Vegas location is well served by several state highways. There are many competing, well-established fast food outlets in the area; however, none of them are currently providing a similar product.

Major Customers

Pasta Now! relies on customer volume with no identifiable major customers. However, the customers can be categorized as:

• baby boomers and their children
• state employees
• adults age 50 and above

Facilities/Equipment

Pasta Now! is structured to operate in strip mall-type locations. The corporate headquarters provides detailed site selection assistance, including lease negotiations.

Pasta Now! is designed to function in a 1500 to 2000 square-foot store. A drive-up window can be utilized if a suitable site for such is located.

Prospective sites which have been preliminarily identified include; the Bryson's shopping center in south Las Vegas, the Forest center in Northern Las Vegas or the Daly shopping center on Highway 12.

The equipment necessary for the operation of Pasta Now! will be purchased from any of the several restaurant supply companies located in the area.

Organization

Pasta Now's staff will be divided into two functional areas, Operations and Administration. Each division will he headed by one of the principals.

Geography/Demographics

The national trend toward eating out has increased over the last 5 years. In 1993, the amount of money spent on eating out was equal to what was spent for consumption inside the home. This is the first time that consumers spent as much for "eat out" food as they did for "at home" food. According to American Demographics magazine, by the year 1996, spending on restaurants and take-out food will overtake the nation's grocery bill. The market demand has never been greater for food that is healthy, economically priced, and great tasting. The recent health-oriented menu options added to national chains like Taco Hut and even Smith's, point to the nation's desire for healthy food. In an analysis of casual dining, Restaurant Business Magazine noted that baby boomers, and others, are coming face-to-face with the realization that youth is ephemeral. With that realization has come more emphasis on healthy dining alternatives like pasta.

The customers for restaurants in the geographical area served by Pasta Now! can be categorized as follows:

• Baby boomers and their children
• State employees
• Adults age 50 and above

There are several identifiable characteristics of the market area that determine the segmentation as listed. Since this area is rapidly growing, as opposed to mature, there are new home buyers who tend to have families and dine out often. According to American Demographics Magazine, baby boomers and their families eat out an average four times per week.

Since Las Vegas is such a busy area, there are a large number of tourists and state employees who are looking for a place to take lunch. During a recent, non-scientific, interview session, state employees from the Department of Transportation and the Department of Motor Vehicles were asked at random how many times per week they dine out for lunch. The average number of times the respondents dined out for lunch was 2.7 days per week.

Adults over 50 dine out an average of 2.4 times per week. Recent trends indicate that adults age 50+ are dining out less often, but they are more attracted to restaurants that offer food to be eaten at home. Pasta Now! can satisfy their needs.

Assumptions

The strategic goals and plans for Pasta Now! are based on the following assumptions:

The national and local trends toward consumption of healthy food will continue. All indications from national publications consulted agree that healthy food which is reasonably priced will continue its popularity well into the next century.

The trend toward dining out will remain steady. Indications are that dining out will actually increase over the next five to seven years.

Supply & Demand

The restaurant industry in the U.S. has been characterized by rapid change. During the 50's and 60's, dining out was a new experience for a country feeling the effects of post-war affluence. Also, the various wars have increased the awareness of many Americans with foods from different cultures. This has spawned a trend toward restaurants featuring food from Europe and Asia.

An American original, the diner, spread across the country and soon evolved into chain restaurants operated by local and regional corporations. During this period, a new restaurant concept grew up from the corner hamburger stand. The fast food restaurant was started from such humble beginnings and quickly multiplied.

Over the next two decades fast food matured and changed at the same time to meet the changing tastes of the public.

While fast food chains experienced significant growth, restaurants evolved also. During the late 60's and 70's, "natural" food restaurants became popular, only to give way to nouvelle cuisine in the 80's. The trend in the 90's is to healthy food low in fat, cholesterol and sugar.

The national restaurant industry includes approximately 125,000 restaurants plus 235,000 fast food restaurants, according to the National Restaurant Owners Association (NROA). NROA estimates that combined restaurant sales reached 4.5 billion dollars last year.

The local market reflects the national trends. As pasta has moved to the center stage as a product that both tastes good and is good for you, Pasta Now! has positioned itself to provide the services in demand by the American consumer: a variety of healthy pastas, moderate price, and very good taste.

Growth Factors

The number of restaurants will grow at an annual rate of 7.3% for the next five years according to the latest report from the U.S. Department of Agriculture.

The growth can be attributed to many factors, such as a continued trend toward two income families, thus eating out more for lunches and having little time to prepare a meal after work. The biggest potential for growth involves food prepared for consumption, or take-out food. As the name Pasta Now! implies, we are positioned to take advantage of either market segment.

The local area will experience a growth rate above the national average due to the rapid growth of the population throughout Nevada.

Product Lifecycle

The restaurant industry is in a rapidly growing phase. Although this growth trend means opportunities for increased sales volume and higher profit margins, overhead must be closely monitored. The importance of quality control, purchasing, low overhead, advertising and marketing cannot be overstated.

At all of the Pasta Now! franchise locations, customer loyalty has been developed through its excellent service and popular menu. Attention must be paid to trends, however, and changes should be made early in both the menu and the decor before customers become bored and move on to a newer experience.

Price Structure

Pasta Now! is structured to present good food and reasonable prices. As such, Pasta Now! operates with food costs at 34% of gross. This figure is somewhat higher than industry standards for the same type of menu; however, Pasta Now! strives to maintain affordable prices. Pasta Now! will keep menu prices at reasonable levels to attract the largest share possible from its demographic base.

Marketing Process

Pasta Now! will market the food and service of its restaurant using a custom designed campaign by the Jules Advertising agency in Cleveland.

Advertising campaigns will utilize newspaper, radio, and direct mail coupon marketing. Pasta Now! also markets its catering services through fax advertising to local businesses.

The ad agency has developed several creative direct mail promotions for use throughout the Pasta Now! system.

Pasta Now! will have no direct competition in the Las Vegas market. City records show that there are a total of 89 businesses listed in the broad category of restaurants. Of these, 12 feature some form of pasta as a menu item. Additionally 4 Italian restaurants are listed, each with several pasta items. None of the local restaurants specializes in quality pasta at affordable prices in a fast food setting.

Disadvantages

Name recognition.

As a fast food outlet, Pasta Now! does not have the name recognition of other national chains.

New food concept

Italian food in general, and more specifically pasta, are new concepts in fast food.

Rental costs

Prime rental locations are extremely costly.

Healthy food

The current fast food market does not provide for fast healthy food. Pasta Now! fills that void by allowing customers to obtain fast food which is healthy for them and their children.

Pasta Now! offers Italian food at lower prices than typical sit-down Italian restaurants.

Pasta Now! will operate with the motto "the customer is always right." In today's busy world, the customer service aspect of the restaurant business is often overlooked.

Untapped market

Pasta Now! will offer an alternative not currently available in the Las Vegas area.

Opening of first Pasta Now! in Las Vegas by October 1 of 1995.

Achieve $250,000 - $300,000 in gross sales in the first year of operation.

Sell 5 additional franchises within the first 7 years of operation.

Risk Analysis

The following risks are inherent in the pursuit of the stated goals:

• The lack of name recognition in our area will impede sales potential.
• Attracting potential franchise owners will be difficult.
• Opening of our first store will be dependent on receiving financial assistance through loans.

Evaluation Methods

Pasta Now! will evaluate the achievement of its stated goals by measuring financial factors.

Pasta Now! will monitor monthly sales volume as compared to monthly operating costs. Monthly increases will be expected in the gross sales category.

Sales of additional franchises will be measured by the actual opening of new stores in Nevada. Contacts with potential franchisees will be measured in terms of the number of inquiries obtained on a monthly basis.

Strategic Actions

The goal is to open the first Pasta Now! in Las Vegas by October 1, 1995. The area is growing rapidly and presents many opportunities to take advantage of the shopping market.

Strategy 1 calls for finding financing to the level necessary to satisfy our needs. The estimated level necessary to accomplish this goal is $65,000 to $ 100,000.

Additionally, a location will need to be secured. Location assistance is provided by the corporate headquarters. Location considerations include traffic patterns and counts, immediate area demographics, and location of a suitable strip mall facility.

The goal is to achieve $250,000 - $300,000 in gross sales in the first year of operation. This will be accomplished through a marketing plan which is constructed by the corporate office. The franchisor requires that 4% of the monthly gross be spent on advertising. 2% of this goes directly to a local marketing campaign. The remaining 2% goes to the corporate headquarters to be used to develop radio and print material for our local franchise stores. The plan includes advertising, direct mail marketing and promotional activities. In addition, corporate headquarters structures food preparation and management styles to maximize profit while keeping the overhead to a minimum.

The goal is to sell 5 additional franchises within a five-year period. This will be accomplished through an extensive training program provided to Mr. & Mrs. Miller by the president of the corporation. In addition to the sales assistance provided by the corporate headquarters, a franchise consultant has been retained.

Schedule/Timetable

Schedule for goal 1 - opening of first pasta now in las vegas..

Develop a business plan for presentation to bank/investors by April 14.

Finalize franchise and master franchise agreement with corporate headquarters by April 17.

Await approval of financing and obtaining of funds. Deadline is May 15.

Complete all preliminary administrative work, such as incorporating, etc. by May 15.

Review traffic studies and demographic information. Consult with corporate headquarters regarding site selection. Site selection committee from corporate headquarters to visit area. Negotiate lease and leasehold improvements. Deadline by June 30.

Remodeling of site location to specification of Pasta Now! by August 15.

Obtain bids for supply of inventory and equipment (including signage) from various local restaurant supply companies. Select best company and set delivery date by September 1.

Receive delivery of equipment by September 10.

Obtain marketing package from corporate headquarters advertising agency and customize to our local by September 1.

Printing of all menus, forms, and promotional items by September 15.

Arrange local advertising for grand opening celebration by September 15.

Hire and train employees during soft opening period from September 15 to September 30.

Grand opening on Monday, October 1, 1995.

Schedule for Goal 2 - Achieve $250,000 - $300,000 gross sales in first year.

Evaluate monthly sales to provide for increases on a monthly basis, allow for seasonal adjustments.

Meet with president of Pasta Now! who will review entire operation and make recommendations for improving sales. Deadline January 5, 1996.

Review menu for items which are popular and unpopular, make adjustments accordingly. Deadline February 15, 1996.

Implement new PTA marketing plan by end of February, 1996.

Schedule for Goal 3 - Sell 5 additional franchises within Five years.

Obtain training in the sale and finalization of franchise selling by March 30, 1996.

Develop advertising material for the sale of franchises for use in local and regional publications by April 15, 1996.

Provide for immediate response to inquiries for interest in franchise purchase.

Make a minimum of five presentations on a quarterly basis for individuals or corporations interested in purchasing a Pasta Now! franchise.

Key Individuals

Sheila miller-president.

Mrs. Miller graduated from high school in Hartford, Connecticut in 1981. Employment out of high school was with Rocklin Corporation as a Senior Data Entry Operator. After moving to Nevada in 1983, Mrs. Miller served in various capacities with the State of Nevada - Department of Motor Vehicles.

Mrs. Miller's past business experience includes operation of her own mobile ice cream/catering truck. She was entirely responsible for the complete operation of the business. This included dayto-day operations, accounting, advertising and marketing, personnel matters, and equipment maintenance.

Mrs. Miller has experience in the personnel field having worked as a Human Resource Assistant for St. Mary's Hospital. Her responsibilities included compliance with state and federal Equal Employment Opportunity mandates, processing and training of all new employees, recruitment, advertising, insurance and benefits coordination, and payroll accounting. Mrs. Miller is currently employed with the Nevada Department of Transportation. She will resign her position upon the opening of the first store.

Roland Miller - Vice President

Mr. Miller graduated from Las Vegas High School in 1980. Mr. Miller is pursuing an education at Nevada Community College, and has earned 54 credits towards a fire science degree.

Mr. Miller has worked in the broadcasting industry since 1980, having functioned as operations manager for a local radio station. Mr. Miller currently works as a freelance radio broadcaster, covering sporting events throughout Nevada for radio stations throughout the United States. Mr. Miller has been employed by the Las Vegas Fire Department since 1984, currently holding the rank of Captain. His duties include supervising the operations of one of three city fire stations, commanding equipment and personnel at the scene of various types of emergencies, responding with a regional hazardous material team to mitigate hazardous materials incidents, and providing training and instruction to department members. In addition, Mr. Miller serves as the Department's Public Information Officer. Mr. Miller also serves in the information Officer role for the Fire Management team, responding to major emergencies. Mr. Miller's fire department work schedule, which is ten 24-hour shifts per month, allows him the freedom to pursue outside employment.

Andrew Kline - Assistant Manager

Mr. Kline is currently in retirement. His previous experience includes ownership and operation of Guido's Italian Delicatessen. The deli was located in Redwood City, California. Mr. Kline first opened his deli in 1972. In 1976, Mr. Kline moved to Las Vegas. He was completely responsible for all aspects of the store's operation. He had direct responsibility for all operations, including food preparation, customer relations, personnel relations, marketing, catering, etc.

Lynn Sher - Assistant Manager

Mrs. Sher is Andrew Kline's mother. Mrs. Sher was involved in the previously mentioned deli. Mrs. Sher's involvement was centered around direct assistance to Mr. Kline. Mrs. Sher had the added responsibility of handling all accounting activities, relations with state/city agencies, payroll, and like administrative functions.

Staff Positions

Sheila Miller will be responsible for the functions within the operations department. Including supervision of day-to-day operations & food preparations. Mrs. Miller will also be responsible for personnel relations. Mrs. Sher will assist within the operations department as necessary.

Mrs. Sher will be responsible for the administrative department. Including marketing, advertising, franchise sales, and franchise operations. Mrs. Sher will assist in the administrative department by handling all accounting responsibilities.

Mr. Miller & Mr. Kline will have responsibility for assisting with day-to-day operations, food preparation, and bookkeeping advice and support.

Sources & Uses

Financing to be obtained through local bank loans, secured through the Small Business Association or USDA if necessary. Equity of property owned in Las Vegas will be used as partial collateral. Loan term to be discussed.

Income/Cash Flow Statement

The following income and cash flow statements are based on information supplied by Pasta Now's corporate headquarters. Figures used are pro-forma; however, they reflect results obtained at other Pasta Now! franchise locations.

The statement is based on a fiscal year which begins with the opening date of the business.

User Contributions:

Comment about this article, ask questions, or add new information about this topic:.

500+ business plans and financial models

Executive Summary of a Restaurant: Template & Example

• December 29, 2023
• Business Plan , Executive Summary

An executive summary for a restaurant business plan is key to illustrating the vision and strategy of your dining establishment. This summary is essential in conveying the unique aspects of your restaurant, especially its location, concept, size, supply chain, etc. It should effectively communicate your restaurant’s potential in a competitive landscape , highlighting how it differentiates itself with a distinct culinary experience and service.

In the executive summary, a two-slide PowerPoint format is recommended. The first slide should focus on the restaurant’s location, size, supply chain, and operations, underlining its appeal to the target demographic. The second slide should emphasize the expertise of the management team and the financial objectives of the business, presenting a comprehensive overview of the restaurant’s potential in the dynamic FSR market.

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Executive Summary: Page 1

Business Overview

The business overview should detail the restaurant’s specific features, such as its seating capacity, ambiance, and supply chain practices. It’s important to emphasize how the restaurant caters to its target demographic through its strategic location and operational model.

Example: “[Your Restaurant Name],” located in [specific area or neighborhood], covers [total square footage] sq ft and includes a main dining area, bar, and outdoor patio, offering a total of [number of seats] seats. The restaurant’s commitment to quality is reflected in its locally sourced produce and sustainable supply chain practices, catering to a diverse clientele.

Market Overview

This section involves analyzing the size, growth, and trends of the full-service restaurant market. It should address the industry’s digital transformation, health-conscious dining preferences, and eco-friendly practices, positioning the restaurant within the broader market context.

Example: “[Your Restaurant Name]” enters a U.S. full-service restaurant market valued at $293 billion. The restaurant’s focus on technology, healthier menu options, and sustainability aligns well with current market trends and consumer preferences, setting it apart from six main competitors in the area.

Executive Summary: Page 2

Management Team

Detailing the management team’s background and expertise is crucial. This section should highlight how their experience in culinary arts and restaurant management contributes to the success of the restaurant.

Example: The Executive Chef and Co-Owner of “[Your Restaurant Name]” leads menu development and kitchen operations, ensuring high-quality food preparation and presentation. The General Manager and Co-Owner manages daily operations, staff, customer service, and financial aspects, ensuring a seamless dining experience.

Financial Plan

This section should outline the restaurant’s financial goals and projections, including revenue targets and profit margins, providing a clear picture of its financial aspirations and health.

Example: “[Your Restaurant Name]” aims to achieve $2.7 million in annual revenue with an 11% EBITDA margin by 2028. This financial goal is supported by a focus on quality dining experiences, strategic marketing, and operational efficiency, positioning the restaurant for growth in the competitive full-service restaurant market.

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How to Write a Food Truck Business Plan (2024 + Template)

Noah Parsons

12 min. read

Updated February 7, 2024

Free Download:  Food Truck Business Plan Template

Starting a food truck business is an attractive alternative to opening a restaurant .

The initial costs are significantly lower than opening a traditional restaurant and the popularity of food trucks only continues to grow. This doesn’t mean that food trucks are cheap, though. It can cost anywhere from $5,000 to over $100,000 to open a new truck, so you’ll want to make sure you understand the risks.

Want some extra guidance as you read through this article? Download our free food truck business plan template .

• What makes a good food truck business plan?

A business plan is a critical part of opening a food truck. A good plan is like having a recipe for your business and gives you the best chance of success. It will guide you through the process of getting up and running and make sure that you plan for all of the expenses and risks that will be involved. It’s worth the time and will greatly increase your chances of success.

After all, if you’re going to invest tens of thousands of dollars in a food truck, kitchen equipment, labor, and permits, why not spend a little time creating a solid business plan that will be your guide to launching a successful food truck business.

A well thought out business plan can be the difference between success and failure. For example, you might create an initial financial plan and discover that your idea simply isn’t profitable. 

It’s so much better to make this discovery when all you’ve invested is a few hours of your time in front of the computer. Instead of scrambling to figure things out when you’re already up and running and you’ve got no money in the bank, you can take the time during the planning phase to go back to the drawing board and rework your concept until you have a business that is profitable. You can use the time before you invest your (or other people’s) money to figure out where you can cut costs so that your business can be a success out of the gate rather than a struggle.

As you write your food truck business plan, remember that you’re doing this for you, not for anyone else. You aren’t going to get graded on what the plan looks like so don’t worry about that. Make your plan work for you so you and your business can be successful.To start on yours, download our free food truck business plan template.

One caveat: If you are going to be raising money from investors or going to the bank for a loan, you may need to dress up your business plan a little. But, to get going, focus on the content, not how it looks.

• Food truck business plan template

A food truck business plan follows the same general format as a traditional business plan but has a few differences that you’ll want to pay close attention to. Here are the sections that you’ll want to include in your business plan for your food truck:

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1. Executive summary

Your executive summary is a very brief overview of your business. Try and keep it to just one or two pages. Anything more than that just isn’t useful.

Food Truck Business Executive Summary Tips

This is an overview of your business that you’ll share with your business partners and your family. It’s a summary that describes, very briefly, the concept for your food truck, your core hours of operation, your locations, a summary of your marketing plan, and the amount of money you’ll need to get up and running.

Write your executive summary last after you’ve written your complete plan. Because the executive summary is an overview of all the work that you’ve put into your plan, spend the time on the rest of the plan first and then come back and summarize everything on one page.

A good rule of thumb is that someone should be able to just read your executive summary and get a solid overview of your business.

This is the fun part of your business plan. Use this section to describe the general concept or company description for your food truck. What kind of food will you serve? What makes you stand out?

Food Truck Business Concept Tips

It’s important to think about your key differentiators and write those down here. If you’re opening a taco truck, what makes your tacos special? Why will people choose your taco truck instead of going to all the other taco trucks? Or, perhaps there are no taco trucks in your area. That’s a “gap in the market” that your food truck concept will fill.

It’s also worth discussing why you want to open a food truck instead of a traditional restaurant. Does your food lend itself to a food-truck experience?

3. Menu & Costs

Following up on your concept, you need to think through your menu. What items will you sell and how much will you sell them for? How much will it cost you to produce each item? How much time will it take you to prep and cook each item? You can look through some food truck menu examples to get an idea of how you might want to structure yours.

Food Truck Menu and Costs Tips

Thinking through these questions and writing down the answers is a critical step in the planning process. You’ll want to make sure that the food you plan on serving can be served quickly enough and that your prices are set so that you cover food costs. Of course, you’ll have to cover other costs as well, but you’ll explore that more when you do your financial plan.

Once you have explored what your menu and pricing looks like, it’s worth sharing your menu with friends and family to get input. Ideally, you should also try and share your menu with strangers as well to get their input. What do they think about your prices? Do your item descriptions make sense?

4. Target Market

Your target market section of your business plan describes who your key customers will be. What age group are they part of? What are their demographics? Where do they live and work

Food Truck Business Target Market Tips

You’ll use this information to determine the size of your target market. This is the total number of potential customers that you could have.

You’ll also use this information to inform your branding and marketing strategy. If your target market is millennials, then your branding and marketing may lean towards the values of healthy eating, for example.

5. Location(s)

Just because your business is mobile doesn’t mean that every day will be a new adventure to find “the best spot”. You’ll want to have a plan ahead of time so you don’t waste time every day finding the right location .

Food Truck Business Location Tips

First, you’ll want to consider locations where your target market is going to be. If you’re going after the “working lunch” crowd who’s looking for a quick lunch near their offices, you’ll want to have a location that’s convenient for them.

Customers also value consistency. They’ll want to know where you’re going to be and when you’re going to be there. If you’re in one location one day and gone the next, you might lose out on repeat customers who think that you’re inconsistent.

If you’re going to be part of a more established food cart “pod”, what does it take to get a spot? What is the cost and what permits are required? Figure this out now so you can factor parking and permitting costs into your overall expense plan.

If you’re planning and serving from multiple locations during any given day, think through and write down your schedule. How often will you move? How long does it take you to break down one location and set up at a new location?

6. Branding, Marketing, and PR

With the explosion of food trucks, figuring out how you’re going to attract an audience is critical. Thankfully, you’ll be driving a mobile billboard, so you can leverage that to your advantage and use that for marketing and advertising.

Food Truck Business Branding, Marketing, and PR Tips

It’s important to ensure that your social media handles are part of your branding and marketing strategy so that people can easily find you online and know where you are. Equally important is that you religiously update your social media profiles. There’s nothing worse than a profile that hasn’t been updated in days or weeks. Many customers will think that you’re closed if you don’t appear to be active online.

Beyond social media, you’ll want to make sure that you’re listed in Yelp and any other local food truck directories and apps. Getting a presence in these apps and getting positive reviews is critical, especially in the early days.

If you can get local press, that’s worth chasing down as well. Often, the weekly arts and culture papers will review food trucks, so it’s worth announcing your presence to them. When you do, think about your story – what makes you unique? What’s special about your food? What pushed you to start a food truck business in the first place? Everyone has a story to tell, so tell yours and try and get some coverage that will drive customers to your truck.

7. Company and Management

Food truck businesses are usually structured fairly simply. There’s usually just one or two owners and the business is usually an LLC. 

Food Truck Business Company and Management Tips

Even if things are fairly simple, it’s always worth writing things down, especially if you have business partners. You’ll want to have agreements about who owns what, what stake in the business each person has, and what happens if one of the partners wants to walk away.

While everything is always optimistic and positive in the beginning, the hard work of running a food truck business can put a strain on any relationship and you’ll want to have a plan in place in case things don’t go exactly the way you think they will. Even the best of friends sometimes have to deal with difficult business situations and it’s always much easier if everything is written down and agreed upon before the business is actually up and running.

8. Financial Plan

The financial plan is potentially the most important part of your business plan. Here’s where you’ll figure out exactly what it will take to make your business work so that you can make a living.

Forecasting Sales for Your Food Truck Business

First, you’ll want to forecast your sales . How many meals do you think you can serve on an average day? On average how much will each customer spend? What about seasonality? When the weather is bad, will you sell as much as when it’s warm and sunny?

Next, you’ll want to look at your “cost of goods”. This is how much it costs you in food and supplies to serve the food that you are serving. Subtract your Cost of Goods from your Sales and you’ll get what’s called your Gross Margin. Of course, you’ll want this to be a positive number, but that’s just the beginning.

Food Truck Business Expenses

Next, you’ll need to look at your expenses. In addition to food costs, you’ll have labor costs including your own salary as well as any additional help you need. You’ll also need to consider insurance, licensing from the city and county, as well as fuel and commissions to event hosts. It’s fairly common for food trucks to pay a flat fee plus a percentage of revenue to event hosts, so if you’re going to consider taking your truck to events you’ll need to factor those costs in as well.

Other expenses can include access to a shared kitchen space. As a food business, you won’t be legally allowed to prep food in your home, so food prep will have to be done either in your truck or in rented kitchen space.

With your sales forecast and expense budget, you’ll be able to calculate your profitability. If your business isn’t looking profitable to start, you can make adjustments to expenses, potentially increase the price of your food, or explore how you can serve more meals.

Food Truck Business Startup Costs

Of course, you’ll also have to consider your startup costs. It’s not at all unusual for a food truck and equipment to cost north of $50,000 and can easily extend beyond $100,000 depending on how custom of a setup you need. Of course, there’s a healthy market for used food trucks, so that’s worth exploring as well.

In terms of startup costs, $100,000 is relatively modest compared to many other businesses and certainly substantially less expensive than opening a restaurant. Many food truck entrepreneurs may find that they can fund their startup with savings and loans from friends and family. Bank business loans for food trucks are also a possibility since most of your startup costs are going towards a physical asset that the bank can reclaim if things go horribly south.

Food Truck Business Cash Flow and Profit and Loss Forecasts

With all of these numbers, you’ll be able to assemble a Profit and Loss forecast and Cash Flow forecast . These two financial forecasts will help you determine exactly what your funding needs will be to get your business off the ground.

If you’re struggling with the financials, it’s worth investing a small amount in a business planning tool to help you get your plan done without having to worry about learning the details of financial forecasting in Excel.

With your food truck business plan in hand and a financial forecast that shows that you can indeed run a profitable business, the next step is to actually get started building your business.

For further reading, check out these articles:

• How to start a food truck business
• 10 strategies to increase your food truck revenue
• Keeping your food truck business rolling

See why 1.2 million entrepreneurs have written their business plans with LivePlan

Noah is the COO at Palo Alto Software, makers of the online business plan app LivePlan. He started his career at Yahoo! and then helped start the user review site Epinions.com. From there he started a software distribution business in the UK before coming to Palo Alto Software to run the marketing and product teams.

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The Ultimate Food Truck Business Plan Guide

Food trucks are often thought of as a low-cost way for those passionate about cooking to earn a living doing something they love.

While this can be the case, the reality is often more complex. Food trucks have a high rate of failure . This could partly be down to how easy it is to start a food truck business without fully thinking through what is required.

Because of this, if you want to start a food truck business , you need to consider a lot of different factors before you set up. Having a clear strategy will show you what you need to do to be successful while helping you avoid costly mistakes.

Writing a food truck business plan is one way to clarify your strategy. In this article, we’ll show you why a food truck business plan is important, and outline a food truck business plan template to follow.

Let’s dive in!

Table of Contents

• 1.1 A Road Map to Your Business Goals
• 1.2 Use When Applying for Funding
• 1.3 Business Plans Aren’t Just for New Businesses
• 2.1 Executive Summary
• 2.2 Company Overview
• 2.3 Market and Customer Analysis
• 2.4 Sales and Marketing Plan
• 2.5 Operating Plan
• 2.6 Management Team
• 2.7 Financial Plan
• 3 Conclusion

Why Write a Food Truck Business Plan?

There are two main reasons why you should create a business plan for your food truck .

The first is that your business plan will act as a guide to your business strategy. The second is because you will need one if you plan to apply for funding from a bank or other investment provider.

Here is an in-depth look at both reasons.

A Road Map to Your Business Goals

The purpose of a food truck business plan is no different from a business plan in any other industry.

It will describe the basics of your company, including your structure, product, and how your business will operate. It will also define your business goals and layout of how they will be achieved.

During the business planning stage, you can use a business plan to give you and others in your company a clear idea about how your business will achieve success.

By planning out the whole process before getting started, you can also spot potential challenges and avoid them before they happen.

Here is an example of how this could play out.

Imagine a food truck owner who decides to sell breakfast burritos for $7 at a local park.

After writing a business plan and considering the cost of ingredients, they realize that to cover costs, they would need to sell 100 burritos a day. This is something they decide would not be possible with the anticipated morning footfall at the planned location.

By spotting this problem before starting the business, the food truck owner can make a decision that will give them a better chance of success. For example, they could choose a different location, increase prices, or sell a different type of food.

This is a problem the future business owner may not have realized they faced had they not decided to create a business plan.

Use When Applying for Funding

Beyond being a useful way to map out your business strategy, a business plan is also often required when you apply for funding from a bank or other types of investment.

Banks and other potential investors will use the document to assess a business’s sustainability, and therefore the chance of getting a return on their investment. Because of this, it’s important to make your business plan as comprehensive as possible.

Business Plans Aren’t Just for New Businesses

While it’s certainly recommended that new food trucks create a business plan, they are also useful for existing food truck business. A business plan can help established businesses clarify their processes and improve how they organize and manage their company.

Additionally, businesses that are growing or want to grow can use a business plan to analyze the feasibility of their options. This could include exploring new locations, buying a larger food truck, or hiring new staff.

Food Truck Business Plan Template

A food truck business plan template is similar to a regular business plan template. The categories you will need to include are the same, but you should tailor the information towards the food truck industry.

Most business plans will contain the following categories that will cover all aspects of running your business.

Executive Summary

Company overview, market and customer analysis, sales and marketing plan.

• Operations Plan

Management Team

Financial plan.

The first part of any business plan is the executive summary. Here you need to introduce your food truck and why you think your idea will be successful.

The executive summary is similar to your elevator pitch. i.e., it’s the quick sales pitch you would give to someone if you only had a short amount of time to convince them about the potential of your business.

Writing this section is a useful exercise in its own right because it forces you to think clearly about the specifics of your business idea. Some things you could include in this section are:

• The food you will sell and why you chose this food. For example, if you plan to create a food truck that caters to vegans, explain why you chose this idea and why you think it will be successful.
• The planned location of your food truck and why you think this is a good location. Again, be specific. If you plan to travel around different festivals, let the reader know why this is a good idea.
• What else makes your food truck stand out that isn’t covered in the above two sections.
• Basic financial information, such as start-up costs and how much money you expect to make. Being clear and realistic in this section will show you have thought your finances through.
• Your goals and how you will grow your business. Even if you never plan to move beyond one food truck, you should still say what you want to achieve — for example, reaching a certain revenue and profit goal every year.

While the executive summary is the first part people will see when looking at your business plan, it can be helpful to write it last.

This is because after completing the other parts of the plan, you’ll have a clearer idea about the specifics of your business, meaning you will be in a better position to summarize it.

In the company overview, you need to describe the structure of your business in more detail. In this section you can include:

• The legal structure of your company.
• Information about the business owners.
• The history of your company if you are an established business.
• The location of your company.
• The number of employees you have (or want to hire) if you have any.
• Your company’s mission statement.

While most of this section is straightforward, the mission statement is where things get interesting.

Your mission statement defines the purpose of your company. All your business decisions should push you towards this goal.

While important, your mission statement doesn’t need to be overly complex. It can be something as simple as ‘Our food truck aims to bring authentic and freshly made falafel to shoppers in the town centre.’

You can read more about how to create a food industry mission statement in our restaurant management guide .

In the market and customer analysis section, you need to show you understand your area’s food market. This includes not just other food trucks, but the food industry as a whole. You’ll also need to provide information about your target customers. Here are some things you can include in this section:

• Details about the food industry in the location you plan to work in.
• Information specifically relating to food trucks in the area. For example, are food trucks already popular? If so, explain how your food truck will fit into the existing eco-system. Perhaps you serve a unique type of cuisine or have found an untapped location. If food trucks aren’t common, explain why you think people will buy from your food truck.
• What is your food truck’s competition? This might not just be other mobile food outlets, but restaurants, cafes, or fast food joints. Also, describe if competition in the area is increasing, decreasing, or staying the same.
• Talk about your target market and describe the demographic. Include information such as the age range and average income of your target buyers, as well as approximately how many of your target demographic there are. Be specific here. If your food truck is located near a business park and you want to serve lunch to people who work there, you’ll need to talk about how many people work in the business park, not how many people there are in the town or city the business park is located in.
• Analyze the market challenges or risks your business will need to overcome to be successful. For example, if you plan to target university students, what will you do when they all go home for summer?
• You can also speak about barriers to entry or regulations you will have to overcome. Many cities require you to have a permit to set up a food truck, and you will often have to stick to a single location. Show you have researched this.
• Where possible, you should include qualitative information about the market. Mention exact figures about how much is spent on eating out per year in the area and how many restaurants or food trucks there are.

Once you open your food truck, you need a way to get people to eat at it. This is where your marketing plan comes in.

The marketing strategy you use will depend on several factors, including your location, the food you serve, and your target market. As well as being a section in your business plan, it is common for businesses to create a dedicated marketing plan that covers marketing strategy in more detail.

Here is our guide on how to create one for your food truck.

• The first thing you should include in this section is a menu list of what you plan to sell and how much each item will cost.
• You should also say why you chose these prices. Show you have considered the costs associated with making the food you will sell, as well as your profit margin. You should also explain how the prices compare to your other competitors. If the price is higher, you’ll need to explain why this is the case, as well as mention the extra value customers will gain from your product.
• You should include your Unique Selling Proposition (USP). i.e., what makes your restaurant stand out from your competitors. This could be that you are serving a new type of food, or that you are serving an already popular type of food in a new area. You then need to write this down into a sentence or short paragraph. Once you have your USP, the challenge is to ensure it comes across in all your marketing material.
• Explain how you will market your food truck. Food truck owners often market their businesses via social media. If you choose this method, be sure to have a real strategy rather than just uploading photos at random. Talk about the platforms you will use and why you chose them. Also, think about whether you will use adverts or reach out to influencers to increase the number of people who see your posts. Also, consider the type of content you will share and how you will create this content.
• An app can be an excellent way to promote your business and build a deeper relationship with customers.
• Next, you should include your marketing budget and how you plan to spend the money. For example, will you hire a professional photographer to take photos of your food? Or will you spend a certain amount of money on adverts every day?
• Many food trucks do well without spending much on marketing because they are in a great location with high footfall. If this is your main marketing plan, you should still talk about why this is likely to be successful. For example, explain how you will encourage passersby to stop at your food truck.

Operating Plan

In the operating plan section, you need to provide more specific details about the day-to-day running of your food truck. It will include information about the costs associated with running your truck, as well as information on employees and the food preparation process.

The more detail you can include here, the more likely it is you will be able to iron out any potential issues before starting to trade. Once you have completed this section, you should have a document that would essentially enable anyone to run your business.

• The first thing you should talk about is what you have done already to get your food truck off the ground. For example, have you already bought your truck or applied for licenses?
• Next, you’ll need to describe how you will run your truck. Will you be the chef, server, driver, cleaner, and manager, or will you hire people to take care of certain parts of the process? If you plan to do everything yourself, make sure you have a system in place, so you don’t get overwhelmed.
• Explain how you will cook the food you will serve. Talk about which parts of the menu you will prepare before your day begins and which parts you will have to do as people order.
• Mention the equipment you will need to use and buy. Note how much this will cost and how it will affect your bottom line.
• Do you need to get any certification before starting to trade? For example, health and safety certificates or licenses.

In the management team section, you need to go into more detail about the structure of your business and the people running it. For food trucks run as a sole proprietorship, this will be quite simple. However, if you have business partners, you’ll need to include more information.

• In the first section, you should describe the ownership structure. If it is just you, then this won’t take up much space. However, if you have business partners you will need to list who the partners are and how much of the business each partner owns.
• You then need to describe the management team and the businesses functions (sales, marketing, administration, etc.) they will perform. Again, many food trucks are run by a single person, in which case you can mention that you will take care of all aspects.
• You should write down any skills or experience you or the other owners have that mean you are qualified to take on these roles. This can include any previous experience in the food industry. Some people choose to include a full CV of each partner and manager.
• You should also write down how you or the other owners will be paid. If you plan to share profits, you should clearly define the percentage each person will receive.

The financial plan is the final section. It is important as it gives you an idea about how much money you will spend vs how much you will take in, thus letting you know whether your food truck is a viable business.

This is especially important when you consider the fine margins that are generally associated with the food business.

According to BizFluent , most food trucks have a profit margin of between 6.1 and 9 percent. Failing to consider a cost that could eat into this margin could seriously affect your ability to stay profitable.

For new food trucks, this section will be based on speculation and predictions. However, existing food trucks can provide a more accurate financial analysis.

• First, you should list your start-up costs. These include the amount you spend on your food truck and other equipment, the cost of any licenses you need, and whether you need to spend any capital making improvements to or changing the design of your truck.
• You then need to list your operating costs. These can include how much you expect to spend on ingredients, staff, utilities, gas for your truck, marketing, insurance, and any maintenance costs. It could also include the fees associated with paying off a loan if you have one. Once you have defined the monthly operating costs, you should multiply the number by six and add the total to your start-up costs.
• In the revenue projections section, you should estimate how much money your business will take in every month. To calculate this, you should work out how many customers you expect to serve each day and how much you think they will spend at your food truck. You can then multiply this number to get a figure for monthly, quarterly, and yearly income. PlanProjections.com has a good template you can use for your revenue projections.
• By combining both your costs and your revenue projections, you should be able to get a good idea of whether your business is viable.

It can be easy to start a food truck due to the lower than average start-up costs and the fact that they can be run without needing to hire any staff. However, that doesn’t mean people should start one without carefully considering all that is required.

Writing a business plan is a great way for food trucks owners to test the viability of their business. Through the process of writing a plan, owners can see where any problems may arise before they happen. They can then take steps to avoid or prevent these issues from occurring.

A business plan is also a crucial document for when it comes to getting funding – whether from banks or other sources. It shows the potential investor that your idea is viable, and you have thought about all the potential outcomes of running your business.

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