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Restaurant Business Plan

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Restaurant business plans outline the progression and development of your restaurant from concept to multi-year strategy. Not only does it make your plans clear to potential partners, but it also gives you a roadmap to follow once things get started. Each restaurant business plan example will look a little different, but is the must-have information for every plan. Your business plan must include – The Overall Concept, Sample Menu, The Team, Target Customers, Market Analysis, Financials.

Restaurant interior design is another key consideration as well. If you have thoughts on what your space will look like, or the design elements you plan to deploy, don’t be afraid to include visuals. Business plans are text-heavy, so break things up with relevant images anywhere that you can.

Planning is a crucial activity for any startup or growing restaurant moving toward growth and expansion. The business plan for restaurant PowerPoint template is a remarkable presentation tool of 6 useful slides. It is an impressive business planning template with great visuals that contains comprehensive elements to present your restaurant’s profile.

The restaurant business plan template is a good way to present your restaurant’s profile to investors, suppliers, clients and other stakeholders. It includes slides to describe important sets of information that would certainly appeal to each stakeholder effectively.

The first slides present the head chef in the company and highlight the health rating, revenue and custom review rating of the restaurant. The presenter can show the restaurant’s key workers with the second slide, and use the chart in the third slide to show the sales forecast for a business year. Subsequent slides can be used to present infographics on the restaurant’s winning food, mobile app download, and how the restaurant ranks for good food and place.

The slides of this template can be used by startups when preparing their business plan for opening a restaurant. This template has all the tools you need to create a professional presentation. For example, you can present your team of famous chefs in detail, prepare information about the main dishes of your restaurant. This template allows you to present your financial plan for the coming year.

Also, this template can be used when compiling ratings of the best restaurants. For example, you can prepare basic information about each restaurant – chef, restaurant menu, restaurant design and number of visitors. You can use the slides from this template when preparing your marketing materials. For example, you can prepare information about a restaurant and send a presentation by mail, or make an animated presentation and save the presentation in video format and then post it on YouTube. You can also use the slides from this template when describing your main meals. For example, you can include an image of your product, including its price, main ingredients, and a short description.

This template will be useful for startups that are planning to open new restaurants or large holiday complexes. For example, you can use this template when preparing a business plan for a hotel that will include several restaurants. You can describe the main meals that will generate income and show the revenue stream for different food categories. The slides in this template allow you to present information using several types of graphs and charts.

Popular among restaurant owners because it is useful for presenting restaurant’s profile. This incredible business plan for restaurant template can certainly help to save time in delivering an exceptional presentation on any restaurant business. The colors and placeholders for text and photos are 100% editable and customizable. The template can be modified to suit your preference. Business Plan for Restaurant template will organically complement your old presentations and will be a worthy addition to your professional business presentations.

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Restaurant Business Plan PowerPoint Template

The Restaurant Business Plan PowerPoint Template consists of fourteen slides describing different aspects of the restaurant’s daily operation. Starting from the overall concept to the financial analysis, the presenter can elaborate on details using this template. You can prepare a convincing sales pitch or an effective restaurant business proposal using decorated slides themed on restaurant topics.

The slides in this restaurant business plan PPT template have graphic scenes, silhouettes of restaurant staff, characters showing the crew and the customers, etc. Along with these are some data-driven charts and a 5-step timeline slide . The initial slides cover the essential details like the menu classification of menu items, location, and other introductory information about the restaurant. Then comes the slides, with characters showing restaurant managers, waiters, chefs, and customers. These slides are meant to present the topics of the code of conduct by the staff, restaurant management, customer service guides, duties performed by team members, etc.

Two data-driven charts can represent estimated sales analysis and business growth on the proceeding slides. Professionals can show market analysis, profit, and target customers with the help of arrow-shaped PowerPoint diagrams. The 5-step timeline slide can help explain the step-wise summary of the restaurant business plan.

The Restaurant Business Plan PowerPoint Template is comprehensive as it is ideal for presenting restaurant business proposals or food business ideas. This template is 100% editable. The presenters can alter the background color, text font, arrangement of the objects, and everything else on these slides accordingly. So, you can now convince the investors by producing an effective business proposal using the Restaurant Business Plan template.

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Eat App for

How it works

How to Write a Restaurant Business Plan in 2024 (Step by Step Guide with Templates)

A restaurant business plan is a framework that guides you to plan and forecast every element of restaurant management and operations.

This includes anything from your restaurant's menu design , location, financials, employee training , and a lot more.

Creating a solid business plan is important, as it helps:

• Transform your restaurant ideas into reality.
• Boosts entrepreneurial success by 16% (Harvard Business Study) .
• It equips you to navigate challenges before they arise.
• Attracts potential investors.

Planning is key to restaurant success. Without a plan, you're more likely to join the 26% of restaurants that fail within a year.

Create a business plan to set yourself up for success.

Here's how to get started. 

What is a restaurant business plan? 

Before writing a business plan, it is important to understand its fundamentals.

It serves as a roadmap for starting and running your restaurant , making it easy for outside parties, such as investors, to understand your objectives, vision, and plan of action for your restaurant.

The length and level of detail of business plans vary, ranging from brief synopses to large papers. Investors can benefit from clear insights and additional information provided by beginning with a concise plan and working their way up to a detailed one.

In short, a thorough description of the resources allocated to the success of your restaurant should be included in your business plan.

Steps to include in your business plan 

Your restaurant and mission statement needs to reflect your brand and goals, but you don't have to start from scratch.

The Eat App Restaurant Business Plan template , created by industry professionals and packed with insider information, is your go-to manual for creating a profitable business plan.

Your finalized business plan should have 11 essential elements, no matter how you write it. Continue reading below. 

1. Executive summary

A restaurant business plan should always begin with an executive summary. Why?

• 80% of venture capitalists say they read the executive summary first.
• 62% of investors say they would not continue reading a business plan if the executive summary did not capture their interest.
• A strong executive summary can increase the likelihood of securing funding by up to 40%.

An executive summary not only acts as the introduction to your restaurant business plan samples but also as a summary of the entire idea.

The main aim of an executive summary is to draw the reader (oftentimes an investor) into the rest of your business plan.

The executive summary also helps you envision the identity of your restaurant which essentially shapes the customer experience and sets you apart from competitors.

To establish a distinct identity, you need to focus on c ommon elements of an executive summary, including:

• A mission statement  
• Proposed concept development
• Cuisine selection
• The overall execution
• The potential costs
• Expected return on investments (ROI)

Let's take a more in-depth look at the concept development, cuisine selection, and mission statement.

Further reading

• How to write a restaurant executive summary

Concept Development

Selecting the type of restaurant, service style, and atmosphere is the first step towards creating a unique dining experience. Whether you envision a sample menu for a:

• cozy, intimate bistro
• bustling quick-service deli
• fast-casual restaurant
• fine dining establishment

Your concept should reflect your passion and expertise in the industry.

Cuisine Selection

The cuisine you select for your restaurant can significantly influence its success.

Choosing the appropriate cuisine is vital for distinguishing your establishment from competitors and attracting your target market.

To make an informed decision, consider factors such as:

• Market demand
• Expertise and passion
• Ingredient availability
• Competition
• Profitability
• Cultural fit
• Seasonality
• Dietary restrictions and trends

In the highly competitive restaurant industry, keeping track of current and emerging cuisine trends can be a significant advantage.

Creating a mission statement

A well-constructed mission statement communicates the purpose, values, and goals of your restaurant to potential investors and customers alike.

A mission statement serves as a guiding light for decision-makers and employees, fueling their efforts to achieve your restaurant’s objectives.

To create an impactful mission statement, consider the following steps:

• Identify the purpose of the restaurant.
• Contemplate the brand’s image.
• Account for the target audience.
• Incorporate company values.
• Ensure brevity and comprehensiveness.

Related content:  How to Write a Restaurant Mission Statement  

Remember, your mission statement should not only differentiate your restaurant from competitors but also resonate with your target market .

2. Company description

This is where you carefully introduce the company in the restaurant business plan. Include the name of the restaurant you are launching in this field along with its address, phone number, and other important information. Then, also include the owner's information as well as a synopsis or explanation of their background. The restaurant's legal position and its short- and long-term objectives should be outlined in the second section of the company description. To demonstrate your understanding of the changes in the local food business and the reasons why the most independent restaurant investors will be successful in this market, please submit a brief market research.

Here's an example of the page layout:  

Company Description

Restaurant Name: [Restaurant Name]

Location: [Restaurant Address]

Contact: [Restaurant Phone Number] | [Restaurant Email Address]

Owner: [Owner Name]

Experience: [Owner Name] has over [Number] years of experience in the restaurant industry. They have worked in various roles, including [List of Roles]. They are passionate about food and creating a memorable dining experience for their guests.

Legal Standing: [Restaurant Name] is a [Type of Legal Entity] registered in [State/Province].

3. Market analysis

The market analysis portion of the restaurant business plan is typically divided into three parts.

3.1 Industry analysis

What is your target market? What demographics will your restaurant cater to?

This section aims to explain your target market to investors and why you believe guests will choose your restaurant over others.

Comprehending your target market is key to customizing your restaurant offerings to their preferences and needs.

By diving into demographics, preferences, dining habits, and trends, you can fine-tune your concept and marketing strategy to reach and appeal to your target audience effectively.

An example of analyzing your target market

  Comprehending your target market is key to customizing your restaurant offerings to their preferences and needs.

Demographics and preferences

Identifying your primary target market involves considering factors such as:

For example, a neighborhood with a high concentration of families might prefer a family-friendly restaurant with a diverse menu catering to various age groups and dietary preferences.

Conversely, a trendy urban area with a predominantly young and affluent population may gravitate towards upscale dining experiences and innovative cuisine.

Cultural and ethnic backgrounds also have a significant impact on restaurant preferences, with people from different backgrounds having distinctive tastes and customs that influence their dining choices.

By thoroughly understanding the demographics and preferences of your target market, you’ll be better equipped to create a restaurant concept that resonates with them and ultimately drives success.

Dining habits and trends

As the restaurant industry continues to evolve, staying informed about dining habits and trends is crucial for adapting your offerings and attracting customers.

For example, the rise of online ordering and delivery services has significantly influenced dining habits, with many consumers seeking the convenience of having their meals delivered to their doorstep.

Health trends have also had an impact on dining habits, with an increasing number of individuals seeking healthier options when dining out.

• How to find your restaurant's target market

3.2 Competition analysis

It's easy to assume that everyone will visit your new restaurant first, so it is important to research your competition to make this a reality.

What restaurants have already established a customer base in the area?

Take note of everything from their prices, hours, and service style to menu design to the restaurant interior.

Then explain to your investors how your restaurant will be different.

3.3 Marketing analysis

Your investors are going to want to know how you plan to market your restaurant. How will your marketing campaigns differ from what is already being done by others in the restaurant industry?

How do you plan on securing your target market? What kind of offers will you provide your guests? Make sure to list everything.

The menu is the most important part of a restaurant's debut. Your restaurant wouldn't be able to operate without it.

You most likely don't have a final draft at this time, but you should aim to create a mock-up for your restaurant business plan. You can choose a design that you can envision yourself using and add your logo to the mock-up.

• Top Free Restaurant Menu Makers

There are several resources available online if you need assistance with menu design or don't want to hire a designer.

But the price should be the most important component of your sample menu. The cost research you've completed for investors ought to be reflected in your prices. They will have a clearer idea of your restaurant's intended price range as a result.  You'll quickly see how important menu engineering can be, even early on.

5. Employees

The company description section of the restaurant business plan briefly introduces the owners of the restaurant with some information about each. This section should fully flesh out the restaurant's business plan and management team.

The investors don’t expect you to have your entire team selected at this point, but you should at least have a couple of people on board. Use the talent you have chosen thus far to highlight the combined work experience everyone is bringing to the table.

6. Restaurant design

The design portion of your restaurant business plan is where you can really show off your thoughts and ideas to the investors. If you don’t have professional mock-ups of your restaurant rendered, that’s fine.

Instead, put together a mood board to get your vision across. Find pictures of a similar aesthetic to what you are looking for in your restaurant.

The restaurant design extends beyond aesthetics alone and should include everything from restaurant software to kitchen equipment. 

7. Location

The location you settle on for your restaurant should be well aligned with your target market (making it easier to cater to your ideal customer) and with your business plans.

At this stage in the process, it's not uncommon to not have a specific location in mind - but you should at the very least have a few options to narrow down.

Pro Tip: When you approach your investors about potential locations, make sure to include as much information as possible about each venue and why it would be ideal for your brand. 

Example for choosing an ideal location

Choosing the ideal location for your restaurant is a pivotal decision that can greatly influence your success. 

To make the best choice, consider factors such as foot traffic, accessibility, and neighborhood demographics.

By carefully evaluating these factors, you’ll be better equipped to maximize visibility and attract your target market.

Foot traffic and accessibility

Foot traffic and accessibility are important factors in selecting a location that will attract customers and ensure convenience.

A high-traffic area with ample parking and public transportation options can greatly increase the likelihood of drawing in potential customers.

Additionally, making your restaurant accessible to individuals with disabilities can further broaden your customer base and promote inclusivity.

Neighborhood demographics

Analyzing neighborhood demographics can help you determine if your restaurant’s concept and cuisine will appeal to the local population.

Factors such as income levels, family structures, and cultural diversity can all influence dining preferences and habits.

By understanding the unique characteristics of the neighborhood, you can tailor your offerings and marketing efforts to resonate with the local community.

Conducting a market analysis can be a valuable step in this process.

To gather demographic data for a particular neighborhood, you can utilize resources such as the U.S. Census Bureau’s American Community Survey and reference maps.

Armed with this information, you can make informed decisions about your restaurant’s concept, menu, and pricing, ensuring that your establishment is well-positioned for success within the community.

Conducting market research will further strengthen your understanding of the local demographic.

8. Market overview

The market overview section is heavily related to the market research and analysis portion of the restaurant business plan. In this section, go into detail about both the micro and macro conditions in the area you want to set up your restaurant.

Discuss the current economic conditions that could make opening a restaurant difficult, and how you aim to counteract that. Mention all the other restaurants that could prove to be competition and what your strategy is to set yourself apart.

9. Marketing

With restaurants opening left and ride nowadays, investors are going to want to know how you will get word of your restaurant to the world.

The next marketing strategy and publicity section should go into detail on how you plan to market your restaurant before and after opening. As well as any plans you may have to bring a PR company on board to help spread the word.

Read more: How to write a restaurant marketing plan from scratch

10. External help

To make your restaurant a reality, you are going to need a lot of help. List any external companies or software you plan on hiring to get your restaurant up and running.

This includes everything from accountants and designers to suppliers that help your restaurant perform better, like POS systems and restaurant reservation systems .

Explain to your other potential investors about the importance of each and what they will be doing for your restaurant.

11. Financial analysis

The most important part of your restaurant business plan is the financial section . We would recommend hiring professional help for this given its importance.

Hiring a trained accountant will not only help you get your own financial projections and estimates in order but also give you a realistic insight into owning a restaurant.

You should have some information prepared to make this step easier for the accountant.

He/she will want to know how many seats your restaurant has, what the check average per table will be, and how many guests you plan on seating per day.

In addition to this, doing rough food cost calculations for various menu items can help estimate your profit margin per dish. This can be achieved easily with a free food cost calculator. 

• Important restaurant metrics to track

A well-crafted restaurant business plan serves as a roadmap to success, guiding every aspect of the venture from menu design to employee training.

By carefully considering each component of the plan, aspiring restaurateurs can increase their chances of securing funding, attracting customers, and achieving their long-term goals.

Remember, a restaurant business plan is not just a document to satisfy investors; it is a living tool that should be revisited and updated regularly as the business grows and evolves.

By staying committed to the plan and adapting it as needed, restaurateurs can ensure that their culinary dreams have a solid foundation for success.

Growth Marketing Manager at Eat App

Saif Alnasur used to work in his family restaurant, but now he is a food influencer and writes about the restaurant industry for Eat App.

Reviewed by

Nezar Kadhem

Co-founder and CEO of Eat App

He is a regular speaker and panelist at industry events, contributing on topics such as digital transformation in the hospitality industry, revenue channel optimization and dine-in experience.

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Restaurant Business Plan Template

AI generated Pitch Deck 🤖

How to Write a Restaurant Business Plan?

The process of taking an idea that's been percolating in your head for a while to an actual, sustainable business isn't easy. Execution is never a linear path and imposter syndrome is a real phenomenon. Fortunately, some resources can point you in the right direction; we recommend starting by writing a business plan as it brings clarity to your vision. In this article, we'll try to unearth the practical steps for writing a business plan for a new restaurant.

If you're reading this, it's likely that you're interested in operating and managing your own eatery. We'll take you through some of the finer points behind this endeavor and how you can prime yourself for success. Conceptualizing a well-crafted plan is an excellent idea, especially when you consider that 60 percent of restaurants fail in their first year.

WHAT IS A BUSINESS PLAN?

Plainly speaking, a business plan represents the vision of your proposed company. Not all founders are interested in creating the new Amazon or Facebook. Many people want to pursue something where their passion and interests are closely aligned; for restaurants, this may translate into how a love for Thai food became a new venture. If you are unsatisfied with the culinary experiences in your city, then it's possible that you may want to show others how it's done. This represents a neat juxtaposition behind your passion (food, in this instance) and the problem it solves (lack of quality establishments).

A business plan can be written in a variety of formats but what's more important is the areas it covers. It's necessary to have a rough outline of your target market which includes demographics, incumbents, and its overall size. After giving a high-level overview, you also want to include your go-to-market strategy and a detailed financial breakdown which lists your likely capital and operational expenditure, headcount, and when you project to break even.

HOW TO WRITE A RESTAURANT BUSINESS PLAN?

Let's discuss the modalities of this strategy and what a typical structure looks like.

The introductory part of your plan will outline clearly the mission statement you see for your restaurant. Perhaps it is to create a culinary experience like no other. It's important to elucidate this mission clearly to all your employees and keep refreshing it at regular intervals so that everyone's aligned. The next few slides should talk about your competitors and the strengths of the founding team.

Market Summary

We alluded to this earlier as the 'high-level overview.' In a nutshell, this should encapsulate each and every dynamic of the market that you're trying to enter. So, if you aim to build a fast-food restaurant in New York, then you need to talk about the market share of existing players, how that's changed over time, and their current pricing. In the latter part, strive to identify potential gaps in the market which you can meet.

Business Concept

Now you're getting to the part that discusses your proposed vision in minute detail. How will your restaurant set itself apart from others? What are your key goals and objectives within a specific timeframe? Try to break these down into quarterly and annual goals so that you can keep track of what's working and what isn't.

Financial Plan

No business can operate without a healthy amount of initial and working capital. In this part of your strategy, you need to envision how much seed financing your venture will require. Some things to consider are the costs of interior designing, furniture, cutlery, and hiring staff. Your menu, pricing, and projected visitors should also be factored in. Of course, you're in the business for the long run so try to estimate how much you will grow year-on-year in terms of revenue.

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Home / Free Creative Google Slides & PowerPoint Templates / Free Restaurant Business Plan Template PowerPoint & Google Slides

Free Restaurant Business Plan Template PowerPoint & Google Slides

About the Template

Are you a foodie or want to start a restaurant business looking to revamp your existing culinary venture? Then look no further. Download our Free Restaurant Business Plan template .

This meticulously crafted Restaurant Business Plan Template is here to guide you through the intricacies of the restaurant industry which will help you in turning your foodie dreams into a profitable reality.

• Aspiring Restaurant Owners: This restaurant startup guide template can be your roadmap to success.
• Existing Restaurant Owners: For existing businesses, it can be the best tool to revamp and refine your business strategy.
• Entrepreneurs: Seeking funding from investors or lenders? This template will showcase your vision and strategy.
• Consultants and Educators: Utilize it as a teaching tool or consulting resource for your clients and students.

If are you into the restaurant business, then don’t miss our Free Food Templates gallery. 

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Tempura Ichika

Updated by business owner a few days ago

Location & Hours

Suggest an edit

434 Piikoi St

Honolulu, HI 96814

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About the Business

Tempura Ichika offers an authentic Japanese dining experience, specializing in Tempura. Executive Chef Kiyoshi Chikano crafts exquisite Omakase Tempura using the finest Japanese ingredients combined with fresh local produce from Hawaii. With a wealth of experience and innovative traditional techniques, Chef Chikano earned eight consecutive Michelin stars in New York, known for its discerning palates. …

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Overall rating

Upscale tempura kaiseki style with tempura only $165 per person Couple $3-$400 Maybe seats 10-15 Very nice inside

$160 + 18% service, omakase only, edomae tempura experience from a NYC experienced Michelin starred chef. Should you go? 1. The restaurant's grand opening was the start of May 2024. There are growing pains. - Very limited reservations available. (Even if online reservations indicate two seatings (17:30 / 19:30), only half the restaurant is full at any time). - Cooking for just three parties (seven diners), timing is off. It takes 30 seconds to eat a piece of tempura, wait 60 more, fry the next piece. Instead the chef waited minutes between each piece resulting in a 2.5hr meal instead of the 1.5 allotted for two seatings a night. 2. BYOB and you better. Sake or wine is absolutely necessary in a tempura centric meal. They will provide all the glassware. 3. Someone who is not a seasoned restaurant operator made decisions for the restaurant. - Tea cups are unfinished trapping dish soap in it and making the hojicha taste like chemicals. - The chef is set back from the diners. You can't really watch him cook which is the purpose of going to a tempura counter. It creates a cold, standoffish feel. - Muzak? High end Japanese restaurants do not play music to focus the diner's attention on the food and chef. Now, the food. Good not great. Lacks seasonality and locally sourced ingredients. Sashimi unevenly cut (one piece a slice, the other a cube of poke), fish scale in the chazuke and a piece of cartilage in the snow crab. Use of MSG. Over cooked Okinawa sweet potato tempura. Overcooked shrimp because of all the time fussing over having it stand properly before being presented to the diner. That said, the fry on the enoki mushrooms, stellar. Ethereally crisp on the outside, retaining texture and moisture on the inside. Equally good, the kakiage. Hiragai, a pen shell the length of your forearm, is cut and sat on a bed of sweet onions before being fried. The sweet crisp onions adds to the sweet, springy pieces of hiragai. Perfect cook despite two different ingredients. Smart use of intermezzo throughout to make up for the lack of alcohol (which would do a better job at keeping the oil from overpowering the meal). Finally, a highlight of the meal, the chazuke. The very gentle dashi broth that gently cooked the sesame marinated snapper a perfect end. Do add the wasabi for the perfect flavor. Service is a work in progress. Japanese. Attentive. Not polished yet. Parking in lot behind the building. Online reservations only. They do not answer their phone. Reservations required. BYOB. So, would I go again? Maybe after the restaurant has time to work out the kinks and obtain their much needed liquor license. A three star experience ATM, but four stars for its potential.

See all photos from Rod U. for Tempura Ichika

Business owner information

Business Owner

May 10, 2024

Thank you for sharing your detailed feedback with us. We appreciate your insights and apologize for any inconvenience you experienced during your recent visit. We take your comments seriously and will work diligently to address the issues you raised, including improving our timing, sourcing high-quality ingredients, and refining our service. Your feedback helps us strive for excellence, and we hope to have the opportunity to welcome you back in the future to showcase our improvements. Please don't hesitate to reach out if you have any further concerns or feedback.

I met this cute Japanese girl in my yoga class and finally worked up the courage to ask her out. I took her to Ichika, and I'm so glad I did. Ichika offers an exceptional tempura dining experience with its impeccably light and crispy batter, perfectly cooked seafood, and incredibly fresh vegetables. You won't find anything this good anywhere else in town. It's the real deal. My Japanese date couldn't stop raving about the place. The presentation was soooo elegant, and the flavors were expertly balanced. The cozy ambiance of this smallish restaurant is amazing and adds to the overall dining pleasure. If you like tempura (and honestly, who doesn't?) you'll love this place. I'm already dying to go back.

The gorgeous interior of Ichika

Came here with my girlfriends during soft opening as they love tempura. So yum! I must say we all enjoyed the food immensely and all agreed the tempura was on a whole different level...very delicate and refined. Lightly batter, not oily, great quality ingredients. My favorites were the scallops, uni and crab, and shrimp, but honestly, every piece was so yummy! The tsuyu is made fresh daily so it didn't over power the natural freshness of each piece. On the side there were also salt and seaweed salt if you prefer. We were served around 17 courses for the omakase ($160/head). It's no wonder Chef Chikano earned a Michelin-star for his tempura. Definitely a must try! Love it here! Aside from the food, I also love the charm of the restaurant, intimate and warm. The staff greeted us very warmly and introduced each dish...overall it was an amazing experience!

See all photos from Vivyan L. for Tempura Ichika

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McDonald's hopes a $5 Meal Deal will win back inflation-weary customers

But putting the plan into action will depend on whether franchisees get on board.

McDonald’s wants to introduce a $5 meal deal in an effort to win over cash-strapped consumers .

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Bloomberg, citing anonymous sources with knowledge of the situation, reported that the bundle may consist of a McChicken or a McDouble with fries and a drink.

That strategy, however, may be difficult for the fast food chain to put into place, at least in the U.S., in part because McDonald’s relies tremendously on a franchised business model. About 93% of its restaurants are operated by franchisees.

It isn’t the first time the company has attempted to launch the $5 deal, according to the unnamed sources, who told the publication the chain fell short of getting approval after some franchisees said they worried they would lose cash on the initiative.

In March, the company said it would make its burgers bigger , up its chicken supply, and refine its coffee experience, all in a bid to get consumers back.

In states like California, where a new law introduced in April raised the minimum wage to $20 an hour, chains like McDonald’s are struggling to keep prices low .

McDonald’s value proposition also comes at a time when the chain, and other food giants, are dealing with high inflation and waning consumer demand .

But that hasn’t kept McDonald’s from pushing its value plan idea into international markets , according to CEO Chris Kempczinski.

“What we don’t have in the U.S. right now is a national value platform at the same time that our competitors are out there with the national value platform,” said Kempczinski during the company’s first quarter earnings call last month.

“So the opportunity for us in the U.S., I think, is to get more aligned as a system around a strong national value proposition, that we can then use our media scale to drive high consumer awareness on it,” he added.

McDonald’s did not respond to a request for comment.

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An asteroid is about to hit upfronts.

Netflix and Amazon are crashing TV’s annual advertising scramble. Will the networks crater?

By Alex Weprin

Alex Weprin

Media & Business Writer

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If the 2023 upfronts were about disruption, the 2024 upfronts are about Disruption with a capital “D.”

Last year’s events were quite literally disrupted, with striking WGA writers on picket lines outside the New York City venues and the annual presentations to advertisers blunted by a noted lack of star power, as actors proved unwilling to cross those picket lines. While companies like Disney and NBCUniversal tried to make up for it by leaning on their news and sports talent, it was nonetheless a muted week.

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In other words, linear TV is on the ropes at a time when legacy media needs it most to get over that streaming chasm. “We’re not kidding ourselves thinking this is going to be some gangbusters upfront. It’s going to be challenging again,” one ad sales chief with exposure to linear TV tells The Hollywood Reporter . Another TV ad sales chief adds that they were focused on “flexibility” and “transparency” with ad partners, basically asking them what they wanted and figuring out a way to deliver.

But some analysts have been even more bearish. “Decades from now, media executives and investors will likely look back at 2023 as the year where linear TV advertising officially broke,” MoffettNathanson analyst Michael Nathanson wrote March 19. “It is now clear that outside of sports advertising there should no longer be expectations of a recovery for linear TV advertising.”

Indeed, multiple top ad sales executives say that sports will be one of the top selling points during an otherwise challenging year, with athletes and studio hosts expected on stage at multiple presentations.

Indeed, the decline in entertainment programming is the hole in linear TV’s sinking ship. “I don’t think the networks are making as much of an effort and putting quality content on these linear channels, as they had say 5-10 years ago,” says media consultant Brad Adgate. “If they didn’t have this legacy of decades behind them as an advertising platform — if this was something brand new — I think they would get very little advertiser support. It’s called legacy media for a reason.”

“We’ve seen it in the Nielsen ratings, but it’s not unexpected,” the buy-side source adds. “It’s been going on for years now, and there aren’t any media companies that are trying to change that trend. They’re not investing in traditional primetime entertainment.”

Streaming, however, is. But while the traditional entertainment companies lose collective billions on their direct-to-consumer platforms, the tech giants and the only truly profitable streaming platform — Netflix — are coming for their lunch.

“It’s not surprising to me that they’re doing this, I mean, look, they’re sitting there and they’re seeing $20 billion being transacted and they have better content and a better story to tell in often cases to the advertising community,” Adgate says. “Why shouldn’t you be there?”

And for the first time, Amazon is pushing into upfront week, hoping to leverage the Prime Video audience (now ad-supported) to steal market share from linear.

And then there’s YouTube. The video platform is already a behemoth (it had more than $31 billion in advertising revenue last year), but it wants a bigger piece of the upfront pie. It has secured the closing night spot during upfront week, where executives will gladly tout its reach on living room TV sets by noting it has more viewing time than Netflix. Multiple media buyers quizzed by THR after last year’s strike-impacted upfronts cited YouTube as having the most successful presentation, in which it leaned on its top creators and a surprise appearance from NFL commissioner Roger Goodell.

Or, as a top television executive worries: “There’s too much supply and not enough demand.” 

And on the horizon, deeper concerns persist.

As scary as the ad market is now, it could always get worse. Further war in the Middle East or Europe? Disruptions during the 2024 election? More surprise interest rate hikes? Any of those things could cause further advertiser pullback, given their propensity for caution.

“I never thought I’d be in a job where I was so connected to Jerome Powell,” quips the buy-side executive.

Upfronts Schedule: A Cheat Sheet

Fox Corp. May 13, Manhattan Center

Key IP The NFL, MLB, Fox News, Tubi, Gordon Ramsay What to expect Touting of Tom Brady, who is set to join the Fox NFL booth; the growth of Tubi; more unscripted and scripted fare.

NBCUniversal May 13, Radio City Music Hall

Key IP Paris Olympics, the NFL, The Tonight Show , Dick Wolf What to expect Plenty of sports, touting the NBCU News Group, and some Peacock promotion.

Telemundo May 13, The Shed

Key IP Soccer, NFL, its slate of telenovelas What to expect A party with performances by SNL ’s Marcello Hernández and music star Manuel Turizo.

Amazon/Prime Video May 14, Pier 36

Key IP The NFL, Fallout , Reacher What to expect Boasting about Prime Video’s advertising scale and reach, live sports rights, and deals with the likes of MrBeast and Travis Kelce.

Disney May 14, Javits Center North

TelevisaUnivision May 14, HK Hall

Key IP Its slate of telenovelas, Liga MX, its Vix streaming service What to expect A “Casa Cultura,” with food from across Latin America and live music.

Warner Bros. Discovery May 15, The Theater at Madison Square Garden

Key IP HBO hits like the Game of Thrones universe and The Last of Us , CNN, TNT Sports, Cartoon Network What to expect Previews of HBO and Max series, appearances by CNN and TNT Sports talent.

YouTube May 15, David Geffen Hall at Lincoln Center

Key IP NFL Sunday Ticket , the platform’s vast lineup of creators What to expect Creators touting their success and reach on YouTube, a surprise musical performance or two (last year, Doja Cat performed).

Netflix May 16, Pier59 Studios

Key IP Bridgerton , Squid Game , WWE, Baby Reindeer What to expect Clips from new seasons of Bridgerton and Squid Game , an “experiential” environment, perhaps teasing the upcoming Netflix Houses that are planned worldwide.

A version of this story first appeared in the May 8 issue of The Hollywood Reporter magazine.  Click here to subscribe.

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Iatse west coast locals and studios tackle ai, wages in latest week of general negotiations, ‘cheers,’ espn hobey baker podcasts among titles announced at iab upfront, sesame workshop writers ratify strike-averting deal, fox, gordon ramsay to launch food media brand, writer alanna bennett signs with caa (exclusive), ari emanuel to receive simon wiesenthal center’s humanitarian award (exclusive).

Working from home hurting corporate travel, warns British Airways owner

Airline lagging overseas rivals in race to secure business bookings

British Airways parent IAG has said an increase in home working since Covid is holding back demand for corporate travel, even as it predicts a bumper summer for leisure sales.

The airline giant warned that Britain has seen a slower rebound in business travel compared to other countries, which has left BA lagging behind rivals overseas in the race to restore corporate bookings.

IAG boss Luis Gallego said on Friday that he expects corporate travel to settle at around 85pc of its pre-Covid capacity, reflecting changes to working practices and the increased use of online meetings.

Volumes at Spanish carrier Iberia have already reached that threshold, he said, while BA’s corporate bookings are just 70pc of what they were before 2020.

Specifically, Mr Gallego pointed to weaker demand from finance and pharmaceutical companies.

He said: “It’s different in Spain. In Spain, people came back to work before and they have less remote working.”

By contrast, he said the British corporate travel market is “going to take some more time” to bounce back but is “evolving well”.

Around 90pc of UK companies now offer hybrid working to employees, who spend an average of 1.5 days at home each week, according to data from the IFO Institute.

That compares with an average of one day for counterparts in Germany, and 0.6 in France.

This has led to a number of white collar companies taking steps to downsize offices over the past year, as staff are increasingly reluctant to give up remote working.

However, IAG’s latest figures reveal that the drop-off in corporate travel does not necessarily mean people are avoiding the priciest fares, as there has been a surge in leisure bookings across first and business-class cabins.

Occupancy levels in premium berths on BA’s North Atlantic flights reached a record 74pc in the first quarter.

Meanwhile, demand for flights to and from Asia, once an important source of long-haul revenue for European carriers, remains low.

Flights in the Far East accounted for just 3.7pc of IAG’s capacity in the quarter, which is less than half of what it was before Covid. That is despite most destinations in the Asia-Pacific region being restored.

Overall, IAG posted operating profits of €68m (£58.5m) from January to March, up from €9m a year earlier. Of that, BA contributed £22m.

Summer demand across the group appears buoyant, Mr Gallego said: “Bookings are good. Demand continues to be strong and we’re well positioned for the summer.”

A busy summer has already led to British Airways adding 1,700 people to its workforce, taking its total number of employees to 36,000.

BA boss Sean Doyle said he’s encouraged by the carrier’s improved punctuality at its London Heathrow hub, with 79pc of services on time in the quarter, up from just 60pc a year ago.

That’s largely down to improvements at the airport itself, he said.

IAG added that it is still aiming to close the purchase of Spanish carrier Air Europa before the end of the year, while it also still considering a bid for TAP Air Portugal.

Adding TAP would bring access to more cities in Brazil, though Gallego has said he will need to see the terms first before deciding whether to get involved.

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Stormy Daniels Takes the Stand

The porn star testified for eight hours at donald trump’s hush-money trial. this is how it went..

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This episode contains descriptions of an alleged sexual liaison.

What happened when Stormy Daniels took the stand for eight hours in the first criminal trial of former President Donald J. Trump?

Jonah Bromwich, one of the lead reporters covering the trial for The Times, was in the room.

On today’s episode

Jonah E. Bromwich , who covers criminal justice in New York for The New York Times.

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In a second day of cross-examination, Stormy Daniels resisted the implication she had tried to shake down Donald J. Trump by selling her story of a sexual liaison.

Here are six takeaways from Ms. Daniels’s earlier testimony.

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Jonah E. Bromwich covers criminal justice in New York, with a focus on the Manhattan district attorney’s office and state criminal courts in Manhattan. More about Jonah E. Bromwich

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