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Your business plan will be the road map from which your new restaurant develops.No matter how much thought you’ve put into your concept or how many trusted colleagues have assured you of its greatness, you absolutely must write a business plan.
If you don’t feel that service is a noteworthy component of your operation, address it briefly in the concept section.
Write a brief overview of yourself and the team you have established so far.
You want to demonstrate that the work experience you’ve acquired over the course of your career has provided you with the necessary skills to run a successful restaurant.
Ideally, once you have described the strong suit of every member of your team, you’ll be presenting a full deck. Photos of materials and snippets of other restaurants that you love that are similar to the brand you’re building are also helpful. What do they do for a living, how old are they, and what’s their average income?
Last week marked the launch of How to Open a Restaurant, Open Table’s complete digital guide to starting and growing a restaurant business.
We partnered with hospitality consultant Alison Arth to share tips, stories, and best practices from the best in the business (think the groups of Daniel Boulud and Danny Meyer, plus restaurateurs Gavin Kaysen and Aaron London).
The menu is the most important touchpoint of any restaurant’s brand, so this should be more than just a simple list of items.
Incorporate your logo and mock up a formatted menu design (tap a designer for help if needed).
This section is most relevant for fine-dining concepts, concepts that have a unique service style, or if you have particularly strong feelings about what role service will play in your restaurant.
It can be a powerful way of conveying your approach to hospitality to investors by explaining the details of the guest’s service experience.