Restaurant business are classified in too various way depending on the food itself and the style of offering the food like dine-in, take away and food delivery service. Most of the Restaurant prepare and serve food on the own premises, with lunching or dining place. Select a restaurant location should on a high traffic area, good crowd etc. Restaurant business can be started independently or by franchising. Both methods have there pros and cons. Independently owned must choose a good restaurant name is essential in order to great a brand value of your business, name can be reflection of your theme or location. Writing Business plan helps to understand, to visualize, to plan and to identify risks even before making any investments in the business.
Preparing a business plan involves detailed research so that all the aspects of the given business are evaluated and appropriate decisions are made. Always keep your menu short and simple, busy customer don’t want to read a lengthy menu, though menu variety has increased over the year, menu description should be simple and straightforward. As per the NRAI India Food Services Report propelled a month ago, the sustenance administrations showcase in the nation remains at Rs 3,09,110 crore, and is evaluated to develop to near Rs 5,00,000 crore by 2021, at an aggravated yearly rate of 10%.
This development, fuelled by a youthful and upwardly portable white collar class apparently hungry for new eating-out experiences, is the stuff most restaurateuring dreams are made of. In spite of the year 2016 being a wild year for the eatery business, Online Food Delivery saw a 150% development, according to a report by the Red Seer Consulting. Web based requesting and conveyance stages represented 30-35% of the aggregate eatery business. The business had its lows as far as speculations, accepting an aggregate financing of under $80 million of every 2016, when contrasted with $500 million in the prior year, yet the interest for Online Delivery has just expanded in the previous year.
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All organizations are made up of group of capabilities that are coming from People, Processes and Systems. These capabilities are working together in a seamless manner to deliver the requisite capabilities to the customer. The various capabilities that need to be addressed in a restaurant business plan are given below:
Owner, General manager, Restaurant manager, Assistant Manager, Kitchen manager, Head Waiter, Head wine Waiter, Apprentices, Station Head Waiter, Station Waiter, Assistant Station Waiter, Reception Head, Carver / Buffet Chef, Finance Head and Cleanup crew.
HR Management, Front-of-the-house Management and Back-of-the-House Management, Restaurant labor management, inventory Management, Cash Management and Finance management.
Hood/HVAC equipment, Ice Machines, Cooking Equipment, Refrigeration Equipment, Range, Oven, Grill, Deep-fryer, Reach-in cooler, Walk-in cooler, Freezer (either a chest, upright or walk-in), Sauté pans, Stock/soup pots, Sauce pans, Baking sheets, Baking pans, Tongs, Spatulas, Ladles, Chef’s knives, Pizza paddle, Whisks, Mixing bowls, Plastic inserts for coolers, Steam table, Entrée plates, Pasta bowls, Appetizer plates, Salad plates, Dessert Plates, Metal or plastic shelves for walk-in cooler, Cleaning Rags, Cleaning buckets (specifically labeled for cleaning products), Rubber floor mats, Hand soap/ sanitizer dispenser, Fire extinguisher.
Most of the businesses have professional bodies across the globe and being associated with these organizations tremendously helps in understanding the current trends in business. Some of the professional bodies are listed below for your reference:
National Restaurant Association 2055 L St. NW, Suite 700, Washington, DC 20036
National Restaurant Association of India4th Floor, Phase II, PHD House, 4/2 Siri Institutional Area, August Kranti Marg, New Delhi – 110016.
Restaurant Association of Singapore 2985, Jalan Bukit Merah,
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