Free Fast Food Restaurant Sample Business Plan
Are you opening a steak restaurant or a vegan cafe? Are you aiming for a fast food spot or a fine dining experience? Depending on the type of restaurant you’re starting, the details you include in your plan will be different, but the sections you’ll include will likely be the same. To get the most out of this sample plan, edit and customize it so it fits your particular company.
No two businesses are alike, so take the time to create your own restaurant sales forecasts and to do the market research your eatery will need to be successful.
What’s included in a restaurant business plan?
Your restaurant’s business plan doesn’t need to be hundreds of pages—keep it as short and concise as you can. You’ll probably want to include each of these sections: executive summary, company summary, products, market analysis, strategy and implementation, marketing plan, management team, financial plan, and appendix.
Here’s an example of a restaurant business plan outline:
Download this free fast food restaurant sample business plan PDF or editable Word doc right now, or visit Bplans’ gallery of more than 500 sample business plans if you’re looking for more options.
There are plenty of reasons entrepreneurs and small business owners benefit from writing a business plan—you’ll need one if you’re seeking a loan or investment. Even if you’re not seeking funding, the process of thinking through every aspect of your business will help you make sure you’re not overlooking anything critical as you grow.
Kateri Kosta
Kateri is a leader in innovative brand and content marketing. She’s committed to putting the best words in the right order to deliver high quality, discoverable, and useful tools and resources at scale. She enjoys exploring the intersection of tech, words, and the people to who drive small business culture.
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Fast Food Restaurant Business Plan
Start your own fast food restaurant business plan
Fresin Fries
Executive summary executive summary is a brief introduction to your business plan. it describes your business, the problem that it solves, your target market, and financial highlights.">, opportunity.
There is an increasing demand for snack-type fast food, to be consumed while window shopping and walking around inside a shopping mall.
Fresin Fries will entice youngsters to bring their friends and family with our innovative environment, fresh-cut Belgian fries, and selection of unique signature dipping sauces.
Fresin Fries intends to cater to the bulk of teenagers and youngsters in Singapore. We have chosen this group for several important reasons. It is our goal to be "the extraordinary fast food place" and we believe that the age group from 15 to 25 is the primary age where brand building efforts could take place. They are on limited or fixed incomes and seek a value/price relationship that will not stretch their budgets.
Our secondary target is between the ages of 25 and 37, which are a heavy lounge/restaurant user group. They are more flexible in budgets and seek more than a value/price relationship.
Competition
Our main competitors in this segment are any food outlets within the 300 meter radius along the Orchard Road. In our location, there are Tori-Q, Pizza Walker, Starbucks, Bread Talk, and Rotiboy.
Our customers will have the total experience when visiting our outlet(s) and website as they will learn about this fascinating new "pop culture." We will sell merchandise from pre-packaged sauces and t-shirts, to potato cutters, all with our official brand attached to them.
Expectations
This plan is prepared to obtain a location for the initial launch of this concept. We plan to finance the costs with two investments of $100,000 total, one at startup and the other at the beginning of the second year. We expect strong growth for all three years, and profitability beginning in the third year.
Financial Highlights by Year
Financing needed.
The company is owned by the original 4 founders, who each will contribute $25,000 for the same amount of share, 25%, and $100,000 in paid-in capital at the start. This will cover start-up requirements. We expect to contribute a second $100,000 at the beginning of the second year.
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Fast Food Restaurant Business Plan
Starting or growing a fast food business? Use this fast food restaurant business plan example as your guide to create your own custom plan. You can even download it for quick editing.
After all, it’s always easier to edit something that to write it from scratch. That’s why we provide this fast food business plan free for downloading. You can modify the concepts presented in this plan to fit your specific needs and goals.
Download this Fast Food Business Plan free for easy editing in Google Docs or Microsoft Word:
Table of Contents
1.0 Fast Food Business Plan – Executive Summary
1.1 company & industry.
Nudlez, a Washington Corporation, is in the fast-food service industry. The company has developed a unique business model that reduces overhead by utilizing mobile vending units as opposed to brick and mortar stores. This is a very popular alternative to dining in larger business centric cities.
1.2 PRODUCTS & SERVICES
Nudlez provides high quality, fast-served Asian-styled meals, based on a central theme of noodles. The meals cater for variety and are delivered fresh faster than other noodle-based products. The meals are provided to the consumer initially through mobile Noodle Vending Units (NVU’s), which provide widespread point of sale coverage. The NVU’s are state-of-the-art, complying with health regulations. The first trial NVU was tested in Seattle in July 20XX, receiving great response. The NVU will become a product in itself, as Nudlez expands rapidly through franchising. Nudlez is a globally transportable business.
1.3 MARKET ANALYSIS
Valued in 20XX at $105 billion, the domestic market for “fast” food is large and segmented, with Asian style foods representing 1 of the top 3 choices in Seattle at 35% of the market. Nudlez will initially target central business district (CBD) lunchtime crowds, where high-income earning but time-poor individuals are most greatly concentrated. Shopping malls, university campuses, weekend markets, and local business areas will then be targeted. Event catering and supermarket convenience foods will be markets that Nudlez then diversifies into.
1.4 STRATEGY & IMPLEMENTATION
Nudlez will build brand recognition through its Noodle Vending Units being placed strategically throughout large cities’ business districts. Once brand recognition has been achieved, catering services will be offered, and the Nudlez products will be available in supermarkets. Additionally, Nudlez offers franchise opportunities to help further expand its reach, along with adding an additional revenue stream.
1.5 MANAGEMENT
The owners have significant experience in: the hospitality industry, advertising, and business management. The founder previously owned two very successful Thai restaurants in Seattle but grew tired of paying exorbitant rent hoping customers would turn up each night. His Nudlez concept takes the product to the street!
1.6 FINANCIAL PLAN
Nudlez has strong financials, and is always cash flow positive. Revenues are projected to grow to nearly $58,000,000 by Year 5, with EBITDA totaling $15,000,000. An initial analysis indicates that only 100 meals per day per NVU must be sold to break even. The strong financial plan ensures that the company will be attractive as an acquisition for exit.
1.7 FUNDS REQUIRED & USE
The purpose of this business plan is to raise $1,500,000 from an investor, in the form of a convertible and redeemable note, providing a 32% compound annual return. Nudlez is committed to the rollout of its ‘wok-fresh’ fast food business in 20XX.
2.0 Company Summary
2.1 legal entity & ownership.
Nudlez is trademark registered. Nudlez Inc. was incorporated in the State of Washington in March 20XX. Nudlez is currently equally owned by Mr. Dan Billings and Mr. Bill Cook. They have already spent over $75,000 in direct costs of product testing and development, and will commit a further $200,000 in 20XX, prior to funds being required from the investor. Both owners will each hold two voting rights on the Board with the investor holding one.
2.2 HISTORY
After running two successful Thai restaurants in Seattle for five years, Dan Billings spent most of the past two years in Thailand looking at business opportunities. While living there he ate almost exclusively as the locals did, from street vendor food outlets. Not only was the food freshly cooked in front of him, but the visual entertainment combined to augment the vibrant street culture. His initial thoughts were, “this is what’s missing from our staid cities in the United States.” Using this as his motivator he began to realize that there were also major commercial benefits to running a fast-food network where the majority of outlets were not restricted to one location.
For a start, shop fronts in good locations are expensive. The key to making such a venture successful domestically would be to ensure that the vendor outlets are very hygienic, comply with health standards, serviced by an efficient re-supply network producing consistent meals, with professionalism and quality paramount. He spent considerable time designing a purpose built Noodle Vending Unit. He also moved back to Seattle and renewed his ties in the culinary community to elicit the design of fresh and tasty meals to be served from the NVU. The Nudlez brand was born! Realizing the opportunity to seize a market niche through rapid expansion, the inventor also joined forces with an experienced international business team to develop and implement that initiative.
2.3 FACILITIES & LOCATIONS
During the start-up phase of the business, food sales revenue will come from NVU lunchtime customers in busy Seattle CBD locations. A small office will be setup in Seattle that will serve as the headquarters of the company.
3.0 Products and Services
3.1 product description.
The principal product of Nudlez is fast-served, quality, Asian-styled individual meals. The meals are based on a central theme of noodles, but have a flexible degree of customization to suit the purchasers’ tastes. The second, but equally important supporting product, is the mobile cooking unit used to prepare the individual meals. This Noodle Vending Unit (NVU) has been specifically designed to produce the Nudlez meals in the shortest time possible. While Nudlez will own and operate some NVU’s, the bulk of the fleet will be purchased and operated by franchisees.
These two products symbiotically solidify the Nudlez brand name. Nudlez is a state-of-the-art stir-fry noodle street vending system. While Nudlez’s footprint in the three major metropolitan cities in Washington will be underpinned by the NVU fleet and a smaller number of strategically placed Nudlez stores, the aim in year-3 is to diversify the revenue stream by selling the meal product alone in supermarkets for home preparation and consumption.
3.2 FEATURES & BENEFITS
Fast & affordable meals.
The NVU operator cooks the meals in front of the customer within sixty seconds, using fresh ingredients. As implied by the Nudlez tagline ‘wok fresh’, each serving of noodles is a taste sensation, freshly cooked-to-order and served piping hot in a convenient cardboard pail. Customers are invited to create their own noodle dish following three easy steps: Step 1: Select Noodle Type; Step 2: Add Sauce; Step 3: Choose Protein. Compared to the meals offered by competitors, Nudlez offers a fresh, tasty, nutritious alternative. Nudlez may be slower than some fast food from the point of order, but it is significantly fresher, more nutritious, and almost 50% more profitable.
One secret to the speed of Nudlez meals is that the meats and vegetables are pre-blanched and hygienically sealed in the same pail that the customer eventually receives. The operator simply removes from the fridge, and combines with noodles and sauce in the wok.
Noodle Vending Unit
Each NVU is completely self-contained, mounted on wheels and totally mobile. It is delivered on-site each day by a custom designed mini-van and simply wheeled into position. Stabilizing legs are deployed, the roof pops up and it is ready to go! At the end of the day it is simply wheeled back into the mini-van and returned to base for cleaning and waste removal. Ensuring the speed of the NVU operation is the Nudle-Rac. The Nudle-Rac is essentially a lightweight grid that is packed in the meal production facility with the various meal options. The Nudle-Rac is self-leveling and designed to fit perfectly in the NVU’s fridge.
Each NVU cart is immaculately presented in stainless steel and branded in strong colorful graphics. At night the noodle stand benefits from its own internal lighting. Construction is of the highest quality kitchen-grade stainless steel. It is designed to be versatile for use in just about any place where it is legal to sell food from a temporary stall. In comparison to standard ‘caravan-type’ vendor units, the NVU has major advantages in that it is: cheaper to produce, smaller size for better site access, self-sustaining power (no mains required short-term), easily moved by one person, unique look, hygienic and cheap to service.
3.3 COMPETITION
The range of competitors spans the market dominants like McDonalds to sandwich and sushi bars to ‘vendor’ foods like kebabs. However, when looking for closer similarity to Nudlez’s offering, we arrive at the specialized noodle-based products provided by such companies as ‘Noodlist’. A storefront operation located close to Pioneer Square in Seattle, the meal variety at ‘Noodlist’ is slightly broader. However speed of preparation is significantly slower than Nudlez, necessitating the addition of standard pre-cooked, oily and somewhat bland Asian fare to satisfy the ‘time-poor’ consumers. It is only this time constraint that is satisfied though, as taste and nutrition are compromised. The lack of speed in the fresh cooked Asian fast food market is emphasized by another competitor, ‘Hot Wok’, offering noodle-based meals in the Sea-Tac International Airport, where a sign on the counter informs consumers that meals may take up to thirty minutes to prepare. A captive consumer group is not being exploited here. Nudlez will change that.
‘Wok in a Box’ is an Oregon competitor that intends to open stores in Washington beginning in 20XX. The company currently operates 16 stores in the Pacific Northwest. Market research indicates company revenue for 20XX reached $5 million, representing a growth rate of 78 percent over the prior year. This growth is encouraging to Nudlez, which through the use of its NVU’s and its other competitive advantages will gain broader exposure. The existence of such competitors makes Nudlez an attractive acquisition or merger proposition.
3.4 COMPETITIVE EDGE/BARRIERS TO ENTRY
- Unique modality of fast-food availability, with unmatched preparation times
- Lower capital costs and overheads and high margin unit sales through broad exposure.
- Healthy, fresh, fast, quality, price competitive alternative
- New funky, identifiable brand, professional approach and solid management
- Aimed at segment of large market not currently exploited by the competition
3.5 DEVELOPMENT
The founders of Nudlez have invested a total of $75,000 in development of the NVU, and plan to spend an additional $200,000 over the next year on development of the second generation NVU. The ‘Generation-2’ NVU is currently under design, maintaining versatility yet improving with the introduction of inventions such as the Nudle-Rac.
4.0 Market Analysis Summary
4.1 target market.
With Nudlez, the term “customer” holds two meanings; firstly as a reference to “consumers” who may purchase a meal from a Nudlez point of presence, and secondly as “entities” with an interest in owning a Nudlez franchise. The primary target “consumer” group for the first phase of Nudlez fits the profile of a medium to high-income earner, with a healthy and fresh lifestyle orientation. The first phase of the business plan is about growing brand awareness quickly with customers of this profile. Shortly after growing the brand awareness, as part of the Nudlez rapid growth plans, franchisee customers looking for a self-employment opportunity providing good income relative to the hours worked will be targeted. Institutions such as university campuses will also be targeted as potential franchisees.
The profile will then extend through catering to the customer who is looking for a relatively low cost, value-adding product to support private or corporate events. This customer will be served at both the supermarket (DIY) and event catering levels.
4.2 MARKET SIZE
With sales in excess of $105 billion, the market for fast food is substantial, and the opportunity to build and grow a new exciting product with a strong brand is real. Asian style food represented approximately 35% of this revenue. Although the market is mature with heavy buyer/seller saturation, it is heavily segmented on quality, style, modality and price, presenting opportunity for niche market products such as Nudlez. Customers’ perception of ‘healthier’ is an important value proposition. Nudlez provides this, with the added bonus of serving the meal quickly.
The idea that desirable food could be prepared in a quick fashion appeals to a sizeable portion of the market; those in tourism, people engaged in a commercial capacity, busy homemakers and students. These few examples are indicative of a large and growing collection of “time poor” individuals placing increasing value on every spare moment of their day. Nudlez has the ability to match the ravenous need for convenience with the utility that modern, fast paced lifestyles drive. Nudlez negates boundaries of culture, age and preference, through a daily mission to satiate appetites.
4.3 MARKET TRENDS
Today the contemporary food outlet must maintain its appeal within an increasingly health-conscious market. Worldwide the “diet” continues to gain momentum and this means that products with less appeal to the diet-conscious will suffer reduced success. Entrepreneurs continue to derive extraordinary profits from ‘health-conscious’ ventures, for example ‘Jamba Juice’ (Jamba Juice is a fruit-based snack e.g. smoothies and drinks, which offers a fresh and healthy alternative to the major players’ product. Jamba Juice expects $70 Million in revenue from its 150 stores in 20XX.) Nudlez is designed to make the most of the public’s increasing nutritional conscience.
The economic environment for the successful outlet will take into account the factors and conditions that influence the ability of its target market to afford its product. Consumers today, particularly in business-centric cites, have a relatively high disposable income. Nudlez will be priced competitively with existing alternatives and will strive to attract market share through product differentiation.
4.4 FAST FOOD RESTAURANT SWOT ANALYSIS
The following represents our strengths, weaknesses, opportunities and threats for this fast food business plan:
- Strong product supported by great tasking meals with a strong focus on quality, healthy and competitively priced meals in addition to the speed of producing meals
- Strong brand, which has been tested before full implementation. Emphasis on a fund brand culture
- Market conditions are favorable with Nudlez offering new niche spark in an otherwise static market
- Low development risk as the product currently exists
- Easy, low risk growth through short time to market and short time for NVU construction as well as low cost per unit
- Transferable business model as a result of similarities in trends and the US culture of street style food vending. Ability to capitalize on brand and concept with expansion through franchise and other market segments
- Low management risk due to experienced team and the strong diversification of skills and expertise = holistic results
- High gross margins on meal products, which can be maximized by negotiating bulk purchase agreements with wholesalers.
- Defendability of concept as the meal products cannot be patented; this needs to be addressed by building strong brand awareness and establishing copyright on total quality system. Focus also on rapid growth and securing prime sites in target markets
- NVU restocking logistics is being addressed through NVU design, which ensures breakeven results for a day’s trade without restocking. Central production facilities also being established to support restocking
- Site permits for street vending need to be established before implementation of NVU’s, but also private sites will be secured to reduce exposure to local government issues
- Product may be vulnerable to weaken over time, which can be minimized through product innovation and diversification
Opportunities
- Niche-specific opportunities through monopolizing niche market by building strong brand awareness and leading the street food vending culture through being vigilant with other vending business opportunities.
- Low restriction to NVU operating hours means there can be diversity of venues and access to a very diverse target customer group
- Capitalize on diversity of venues and consumer groups to promote and market expansion through event catering and franchise ownership
- International expansion to Europe, which has a strong culture for street food vending and pre-prepared meals. Target strategic partner for joint venture, master franchise or sale of Nudlez
- Local government regulations in relation to street vendors means permits secured have minimum life period, however change in this area is slow
- Vulnerability to imitation products from competitors will be reduced through rapid development of Nudlez products and brand.
- Short-term site permits means the Nudlez brand needs to be diversified through catering, franchise and supermarket placement
- Seasonal demand for NVU’s meaning inconsistent returns. This can be minimized through diversifying brand through catering, franchising and a supermarket product line.
5.0 Fast Food Business Plan Strategy & Implementation
5.1 philosophy.
“To forge a new, vibrant, high quality brand in the fast-food sector; to challenge the established market by offering a fresh, tasty and professional alternative; and to build a robust business model founded on high-yield, low capital outlay products.”
It is our vision that Nudlez will expand predominantly through franchising domestically and then to appropriate international markets. It will diversify through catering and product placement in supermarkets. The possibility of trade acquisition or merger also exists.
5.2 MARKETING STRATEGY
Given that the United States is positioned 1st in the top 10 global markets for weekly fast food consumption, the marketing strategy is based on penetrating the market rapidly. This will be achieved by placing the NVU’s in strategic locations where the likelihood of consuming a takeaway meal is extremely high. Expansion of numbers of NVU’s and stores through franchising will ensure that first mover advantage is optimized. The network is supported by an integrated total quality management system ensuring consistency, which will be leveraged in the marketing strategy. Capital outlay for franchisees will be low with owners earning more dollars per hour worked than other franchise options. Expected net profit after tax for franchisees is 20%.
5.3 SALES STRATEGY
The marketing objective of Nudlez is to position itself so that consumers of fast food are confident they are purchasing and consuming a healthy and fresh product, enhanced by the overall delivery experience. The marketing objectives are to:
- Rapidly establish a recognized brand through street vendor points of sale supported by a smaller number of strategically placed hardstand stores
- Position itself as a fresh, tasty and healthy alternative to traditional fast food
- Maintain high gross margins on meal products
- Capitalize on the brand through expansion using franchising and product diversification, which will include catering and supermarket placement
Nudlez’s initial strategy will be focused within Washington, commencing in Seattle then within 18 months expansion into Spokane and the Vancouver/Portland metropolis. Beginning with company owned NVU’s and central production facilities, rapid expansion will then be achieved through franchising in all target areas.
5.4 OPERATIONS
NVU production will be outsourced to a manufacturer in Seattle and has been estimated at $12,500 per NVU. Each city will have company owned NVU’s, shops, a central kitchen premises and support kitchens (hubs).
Product Production and Preparation
Raw product has been sourced from selected Seattle suppliers. It is a competitive quality market, with room for a number of suppliers to diversify risk. The secret to Nudlez’ fast delivery to the customer from moment of order is the blanching and preparation process of the raw product at the central kitchen premises and hub sites. This will be overseen by our master-chef teams, adhering to strict health regulations. All ordering, stocking and quality controls will be managed on an in-house computer based system enabling usage patterns to be monitored maintaining ordering efficiency and minimizing wastage.
5.5 NVU Stocking
A unique system for NVU and store restocking, the Nudle-Rac is currently under design. Essentially providing completely removable internal sectioning to the refrigerators to hold the different meals available, it is spring-loaded so that when one meal is removed, the next meal raises to the top for easy access. At the beginning of each day, a franchisee will arrive at their support kitchen where the Nudle-Rac, preloaded with the day’s meals, will be loaded directly into the NVU’s fridge without having to remove the NVU from the van providing an efficient stocking system and minimizing the time meals spend out of refrigeration. For large catering events, support vans will provide additional pre-stocked Nudle-Racs to onsite NVU’s.
5.6 FAST FOOD RESTAURANT EXIT STRATEGY
It is Nudlez objective to be acquired by another fast food company within five years by posting large revenues and a substantial EBITDA. Additionally, merger options, as well as an IPO may be considered at that time.
6.0 Management Summary
6.1 organizational structure.
Nudlez will be lead by Bill Cook, CEO. He will report to the founders and investors, which will make up the board. The CEO will oversee the CFO, CIO, Food and Human Resources departments.
6.2 MANAGEMENT TEAM
With over 80 years of sector diverse, international strategic and operational combined experience, professionally qualified and with energetic personalities critical to ensuring the Nudlez values, the owners and the management provide the skills to deliver:
- Bill Cook has run start-up business operations, with broad management skills
- Dan Billings has owned and managed 2 successful restaurants and an advertising firm
- David Noor is a financial wiz with broad entrepreneurial appreciation
- Angela Gates is not your typical CIO, with a creative flair and eye for efficiency
- Sheila Arch brings the important HR skills combined with a marketing bent
Bill Cook – CEO & Director (Systems, Strategy & Finance)
Bill is a Seattle boy, born and bred, with an intimate knowledge of the cultural and niche diversities of Seattle. Originally with an honors degree in Civil Engineering, Bill worked in the Seattle construction industry from the 80’s boom time through the recession of the early 90’s. From there he traveled overseas working in such places as the UK, Bosnia (during the war), Romania and Holland. The bulk of his experience in these eight years centered on strategic management of start-up ventures. These ranged from establishing critical engineering support facilities for the UN in Bosnia, to expending Shell’s retail network across Eastern Europe, to property development ventures in Romania. Bill returned to Seattle in 20XX to utilize this broad strategic experience on home soil, initially focusing on the property sector. Bill has known Dan for over 20 years and quickly assessed the potential of his Nudlez idea, convincing Dan that rapid expansion was key to securing the market niche. Bill graduated his MBA with High Distinction in 20XX.
Dan Billings – Director (Marketing & Food Technology)
After a successful career in advertising culminating in the establishment of his own Seattle based agency, Dan entered the hospitality industry. His first venture, Pad Real Thai, a Thai restaurant and takeaway situated on bustling Pine Street, was an instant hit. An innovative and funky menu, supported with clever marketing (including the use of real Bangkok Pad’s for delivery vehicles) saw the business achieve critical acclaim. Rave reviews in Short Black and Cheap Eats to name a few, were followed by televised appearances on ‘Seattle Weekly’ and Seattle’s Food Lover’s Guide. A second Pad restaurant opened in Bellevue, and was awarded the prestigious ‘Bent Fork” award. Dan sold the Pad enterprise in 20XX to pursue business interests in Thailand. It was here, while enjoying Bangkok’s vibrant street food culture, where the Nudlez concept was born. Dan has a degree in Science from the University of Washington.
6.3 PERSONNEL NEEDS
In the long term, the employee/income ratio will be approximately $125,000 per employee. Nudlez will run a lean operation with an emphasis on sales and food production. In years two and three the sales staff will grow from 20 to 110 people, and the production staff will grow from 12 to 277 people. Administration will grow as needed to support this fast food business plan.
7.0 Fast Food Restaurant Financial Plan
7.1 requirements.
Nudlez will require $1,500,000 from an investor. The funds will be used primarily for the completion of one central and five suburban meal production facilities. The funds will be expected in two rounds, $750,000 to begin operations, and a further $750,000 seven months later (four months after revenues have commenced).
The investor’s $1,500,000 will be structured as a redeemable note, convertible to 15% shareholding in Nudlez at the end of year-3. Alternatively, redemption can be done at this time providing a return of $3,450,000 (2.3 times investment), equating to a compound annual return of approximately 32%. The end of year-3 is good point for possible investor exit, as decisions on product expansion into supermarkets will be made at this time.
7.2 USE OF FUNDS
Funds will be used to initially finish development of the NVU and to establish fit out central premises in Seattle, including IT infrastructure. 5 hubs and 5 sites will initially be established in Seattle, following that expansion into Vancouver/Portland and Spokane will begin.
7.3 INCOME STATEMENT PROJECTIONS
Nudlez will be profitable by the end of its first fiscal year, as shown in the attached financial statements. The business will grow dramatically in years two and three.
Break Even Analysis
A break even analysis, assuming zero catering and acquisition stores, reveals less than 100 meals per NVU and 150 per store need to be sold per trading day to achieve break even.
7.4 FAST FOOD BUSINESS PLAN ASSUMPTIONS
We are using the following assumptions in this fast food business plan:
- Number of average rain days for the 3 cities is 12 per month. This equates to approximately 40% of the month, which we have conservatively applied, despite its low probability. The conservatism also allows for logistics accidents, staff truancy, etc. to arrive at 13 trading days/month for NVU’s. (Exclude catering)
- Total employment in the expanded Seattle CBD areas is estimated at over 350,000. Nudlez expects to capture less than 2% of this daily market from CBD NVU’s and stores
- Seattle and Portland/Vancouver are similar sized markets, with Spokane being approximately half the size. Revenue estimates reflect these ratios.
- Gen-1 and first Gen-2 NVU, testing and development costs totaling around $75,000 already spent by inventor are not included in financials.
- First Gen-2 NVU will obtain homologation, meaning that the design has blanket pre-approval with local government, reducing time and cost for individual site permits.
- First 10 NVU’s cost $125,000, including homologation.
- Wastage is estimated at 15% across all food related product (validated in Seattle trials). This will reduce once the ‘Nudle-Rac’ and associated IT systems are in place
- Training, Quality Management Systems and Franchise Operations Manuals will be completed effectively for $220,000 by the end of year 1.
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Fast Food Business Plan Template
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
Executive Summary
Business overview.
Jay & Ray’s Big Burgers & Fries is a new fast food start-up located in St. Louis, Missouri. The menu will include a variety of exceptionally large burgers that are freshly made using locally sourced meat and vegetables from local St. Louis establishments. There is also a wide variety of different types of french fries to accompany the delectable burgers. The fast food restaurant will be located in a busy intersection of a highly trafficked area of St. Louis. It will be surrounded by big box retail and grocery shopping, chain restaurants, and other businesses that are frequented by locals.
The design of Jay & Ray’s Big Burgers & Fries will be comfortable and convenient in order to attract all residents of St. Louis. The demographic will be residents of the community that come from all different backgrounds and income levels. It will be family-friendly, trendy, and offer a seating area that is able to accommodate multiple seating options. Jay & Ray’s Big Burgers & Fries will also include a drive-thru for those who elect to take their food and drinks to go.
Products Served
The following are the products to be offered by Jay & Ray’s Big Burgers & Fries:
- Just a Plain Ol’ Big Burger
- Avocado Big Burger
- Veggie Big Burger
- Double Bacon Big Burger
- Green Chile Hot n’ Spicy Big Burger
- Kiddos Big Burger
- Traditional French Fries
- Curly Fries
- Sweet Potato Fries
- Parmesan Herb Fries
- Spicy Sriracha Fries
- Assorted non-alcoholic beverages
Customer Focus
Jay & Ray’s Big Burgers & Fries will target all residents living in and around St. Louis. It will appeal to students, families, retirees, white collar, blue collar, and government employees. Because the food is moderately priced compared to other fast food establishments, all income levels will be able to enjoy the delicious offerings of Jay & Ray’s Big Burgers & Fries.
Management Team
Jay & Ray’s Big Burgers & Fries is owned and operated by best friends, Jay Brusco and Ray Coleman. Jay is the culinary component of the business, a local chef that has had a successful culinary career working at various fine dining restaurants. Ray is the business component as he has been successful as a wealth manager in St. Louis. The two friends have dreamed of opening up their own business for the past five years and have worked and studied strategy in order to ensure a thriving and sustainable fast food operation.
Jay will manage the kitchen operations of Jay & Ray’s Big Burgers & Fries. He will train and oversee the cooks, manage inventory, place food and drink orders, deal with the local food vendors, and ensure the highest customer satisfaction with the food.
Ray will oversee all administrative, accounting, and tax obligations for the business. He will train the cashiers on proper cash handling and customer service. Ray will also ensure that the highest level of customer service is being met daily and for every customer who walks in the door and goes through the drive-thru.
Success Factors
The following success factors will set Jay & Ray’s Big Burgers & Fries apart from the competition:
- Fresh made to order burgers that are locally sourced from St. Louis meat and vegetable establishments.
- The buns are baked on-site daily and are the softest and most flavorful bun in town.
- Convenient location: Jay & Ray’s Big Burgers & Fries will be located in a highly-trafficked intersection that is easy to drive in and out of on any given day.
- Customers get bang for their buck. The menu items will be typical of bistro-type dishes and sizes served at a fast food price.
Financial Highlights
Jay & Ray’s Big Burgers & Fries is seeking $165,000 in debt financing to open its start-up fast food restaurant. The funding will be dedicated for the build-out and design of the restaurant, kitchen, and drive-thru as well as cooking supplies and equipment, working capital, three months worth of payroll expenses and opening inventory. The breakout of the funding is below:
- Fast Food Restaurant Build-Out and Design – $80,000
- Kitchen supplies and equipment – $40,000
- Opening inventory – $5,000
- Working capital (to include 3 months of overhead expenses) – $15,000
- Marketing (advertising agency) – $25,000
The following graph outlines the pro forma financial projections for Jay & Ray’s Big Burgers & Fries:
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Fast Food Business Plan Template
Over the past 20+ years, we have helped over 7,000 entrepreneurs and business owners create business plans to start and grow their fast foods.
Below are links to each section of your fast food business plan template:
Next Section: Executive Summary >
Fast Food Business Plan FAQs
What is the easiest way to complete my fast food business plan.
Growthink's Ultimate Fast Food Business Plan Template allows you to quickly and easily complete your Fast Food Business Plan.
Where Can I Download a Fast Food Business Plan PDF?
You can download our fast food business plan PDF template here . This is a business plan template you can use in PDF format.
What Is a Fast Food Business Plan?
A business plan provides a snapshot of your fast food restaurant as it stands today, and lays out your growth plan for the next five years. It explains your business goals and your strategy for reaching them. It also includes market research to support your plans.
Why Do You Need a Business Plan?
If you’re looking to start a fast food restaurant or grow your existing one you need a business plan. A business plan will help you raise funding, if needed, and plan out the growth of your fast food restaurant in order to improve your chances of success. Your fast food business plan is a living document that should be updated annually as your business grows and changes.
What Are the Sources of Funding for a Fast Food Restaurant?
Fast Food restaurants are usually funded through small business loans, personal savings, credit card financing and/or angel investors.
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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Sample Fast Food Restaurant Business Plan
- December 9, 2020
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Monika Kamińska
Table of contents
Now that we know how to write a general restaurant business plan (see our article explaining every section step by step here ), it’s time for some examples. Take a look at this sample fast food business plan template for a place called Ben’s Burgers and Veg to see how your own business plan might look.
Fast food restaurant business plan template, step by step
1. the executive summary.
As you may remember, the executive summary is all about introducing potential investors to your general concept and outlining the different points you will be talking about in more detail later. Even a simple business plan for a small restaurant needs an executive summary. This could sound something like this:
Ben’s Burgers & Veg, located at 123 St. Paul’s Street is a brand-new fast food concept combining the known and loved flavor of juicy burgers with multiple vegetarian and vegan-friendly dishes for an atmosphere that is welcoming to all. Ben’s Burgers & Veg values long-term customer health and well-being as much as it does flavor, and is therefore dedicated to serving 100% organic, locally-sourced products. Our attitude to food is in line with all of the newest health trends, and we plan to make the idea that junk food can be healthy and veggies delicious a central part of our image.
2. Company overview
Time to get a bit more specific! This is the part of your business plan where to talk about what you want your brand identity to be, as well as define the target group and talk a little about how you will attract customers. Later on, you can get into some even more specific details on the interior and decor, as well as what you plan to offer on your menu and what kitchen appliances you will need to cook it. You could write something like this:
Ben’s Burgers & Veg will primarily serve residents of the area within a 10-mile radius of the restaurant. Said area is home to 29,884 people with an average income of $60,000 per person per year, a median age of 36, and 48.8% of whom are married. The restaurant will also be located in the vicinity of the largest park in the neighborhood as well as a high school, public pool and ballet school, giving parents a place to spend an hour while waiting for their children to finish their extracurricular activities.
The median income in the area is also growing at a rate of 4% per year, and according to the locals we surveyed (see the attachment), over half of respondents (56%) are very likely to spend their disposable income on eating out.
41.6% of the respondents surveyed also claimed to be eating less meat nowadays than they did in the past, and that’s why exactly half of the planned 20 dishes on the menu at Ben’s Burgers & Veg will contain meat, and the other will be either vegetarian or vegan.
3. Industry analysis
Time to talk location and competition. This is the part of your business plan where you lay out where you plan to open up and why that would be a good location to reach your customers. In your fast food business plan, you might write something like this:
No other restaurant in the area offers a combination of mouthwatering meat-based and plant-based fast food options like Ben’s Burgers & Veg does. The obesity rate in this area of town is also 1.9% lower than it is in the rest of the city, something we believe bodes success for our concept. Ben’s Burgers & Veg will however be indirectly competing with 28 other restaurants in the area that serve various kinds of fast food.
4. Marketing plan
Next up, your marketing strategy. Let your potential investors know how you want to advertise your business –– online? On the radio/TV? –– and what your ad budget is. This section of your fast food restaurant business plan might sound like this:
Ben’s Burgers & Veg will focus on the company’s promise of guaranteeing customers delicious, healthy fast foods made from locally-sourced, high-quality products. Almost 70% of the local population, including 90% of people between the ages of 18 and 65, are active Facebook users, so advertising will take place mainly through Facebook Ads, with 2 posts being published per week and displayed to people living within the restaurants target 10-mile radius. Occasional competitions, raffles and other events will be organized on the company’s Facebook profile so as to encourage shares, likes and generally increase brand recognition and boost organic visibility. The high level of customer service we plan to offer our customers is also expected to generate some word-of-mouth advertising.
5. Operating plan
How you and your staff will be working on a day-to-day basis is an enormously important thing to plan and lay out. This is the part of your business plan where you talk about how you will hire and manage employees, work with suppliers and deal with (sometimes rude) customers. Take a look at this example:
In order to properly execute Ben’s Burgers and Veg business model, several positions will need to be filled. These include one full-time chef as well as one full-time chef’s assistant, a half-time janitor, two full-time waitresses and one extra full-time employee whose duties would include equipment maintenance, ordering supplies, and social media posting. The founder, Ben Smith, who studied at Paul Smiths College of Arts and Sciences in New York, will serve as the manager, dealing with menu creation as well as any complaints and other issues as they come up. Ben’s Burgers and Veg will be outsourcing accountant and HR services. Furthermore, if the potential need for a driver is confirmed by customer requests, one full-time driver will be needed. We already have a car, and its maintenance and insurance costs amount to $1,000 dollars per year, plus gas.
6. Financial analysis
No business plan would be complete without a section detailing what all of the aforementioned components are going to cost, and how much you will need to sell to make a profit. The financial analysis part of your business plan should include a Profit and Loss Statement (P&L) and a Break Even Analysis, and an Expected Cash Flow analysis.Take a look to see what this section might be like.
Ben’s Burgers and Veg revenue will come solely from selling its high-quality products to customers. Virtually all of the business’ costs will come from purchasing ingredients for the dishes served and will vary from month to month, depending on sales. Rent and staff salaries. These costs are expected to amount to around $15,000 per month.
Ben’s Burgers and Veg is seeking a total of $120,000 to launch. The funds acquired will be used to cover equipment purchases, a minor renovation of the location’s interior, manpower costs until the restaurant is viable (3 months, according to our calculations), and initial marketing efforts to establish a foothold on the local market. Please see the attached P&L Statement, as well as the Break Even and Cash Flow analyses for more details.
7. Charity involvement
Last but not least, charity involvement. Lending your support to a cause is not only a good deed, but it is also good publicity, and a model restaurant business plan will include this section. Not to mention what a great way charity involvement is to get in with the local community! If you plan on doing any charity work, be sure to detail it in your business plan. You might word it like this:
Ben’s Burgers and Veg plans to partake in the support of various local charitable causes and endeavours in order to gain exposure and strengthen its ties with the local community. These include events to raise money for the local animal shelter, as well as sponsoring the Johnson High School basketball team. Taking steps to bond with locals and their families has been shown to increase the lifetime value of a customer by almost 40%. We hope this short guide will help you get a feel for what a fast food business plan might look like and inspire you to create your own. It’s the first real step towards making your dream of owning a restaurant come true! The best part is you will likely continue to use it as a compass in the future, as your compass and restaurant planning guide.
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Fast Food Business Plan Template [Updated 2023]
Fast food business plan template.
If you want to start a Fast Food business or expand your current Fast Food business, you need a business plan.
The following Fast Food business plan template gives you the key elements to include in a winning Fast Food business plan.
You can download our Business Plan Template (including a full, customizable financial model) to your computer here.
Below are links to each of the key sections of your Fast Food business plan:
I. Executive Summary
II. Company Overview
III. Industry Analysis
IV. Customer Analysis
V. Competitive Analysis
VI. Marketing Plan
VII. Operations Plan
VIII. Management Team
IX. Financial Plan
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Fast Food Business Plan Outline
12+ SAMPLE Fast Food Business Plan in PDF | MS Word | Google Docs | Apple Pages
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Formal Fast Food Business Plan
- Mission statement
- Vision statement
- Overall concept
- Possible cost
- Possible ROI (return on investments)
- What will be the overall costs for your business?
- How will you choose your target market?
- How much will your product cost?
- What will be the best name for your business?
- What can be your brand marketing strategy ?
- How will you manage your financial projections?
- How can you build the pool of workers?
- How can you have a great menu design?
- How can you gain profit?
- What can be the contents of your business plan?
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Fast-Food Business Plan: Essential Ingredients for Success
A smart fast food business plan is a fundamental part of starting and growing your business. Here's how you do it...
A smart fast food business plan is a fundamental part of starting and growing your business. It not only shows lenders and investors the validity of your concept in order to secure funding, but it also serves as a guidepost and map for continued success.
A strong resource to help get you started is available from the U.S. Small Business Administration. This can help you outline the key sections of a traditional business plan . Offering a brief description for each section of a traditional business plan, it recommends using whatever combination of the following sections are best suited to meet your business plan’s needs: executive summary, company description, market analysis, organization and management, product or service line, marketing and sales plan, funding request (if applicable), financial projections, and an appendix of supporting documents.
This process becomes a lot simpler if you have decided to open a fast-casual restaurant as a franchisee, rather than go it on your own. While you still have to build your own business plan to secure financing, one of the biggest upsides to franchising is guidance from the franchisor and access to the brand’s operational best practices.
Executive Summary
You’ve already done a lot of research and planning (or you should have!) before you even sit down to begin constructing your business plan. You’ve considered which offerings your menu will feature, how you’ll stand out among the competition, and much more.
The Executive Summary is your opportunity to tell this story. It should be your “elevator pitch,” summarizing your vision, including everything from where you’ll obtain your ingredients to the atmosphere and service level your restaurant will offer, to the headcount and roles of your staff, to your site selection criteria, and beyond.
Franchising takes the guesswork out of this piece. You still have the opportunity to tell your story, but also include why you have chosen this fast-casual brand and how you plan to succeed as a franchisee.
Company Description
More detail about your vision (or the franchisor’s) for the company goes here.
What demand or niche will your fast food or fast-casual concept answer or fill? Where do your target customers live and work? What do they do? What are their income levels? What site will you select in order to be visible and available to them? Your Company Description should answer all these questions.
You can also explain what types of funding and resources you already have, if any. This may include partial funding as well as planned sweat equity and expertise in foodservice you or a partner have.
Market Analysis
Your Market Analysis should showcase insight from research you’ve conducted of the competition and your market area.
Are you competing with Taco Bell or Chipotle or a couple of independent hamburger shops — or a mix of chains and local dives? Where are they located? What will be the key differentiators of your fast food or fast-casual restaurant? How many people live in the area? What other businesses and workplaces are nearby? Talk again about the criteria for choosing a location (lease terms, square footage, visibility, etc.) or your chosen site/location, if you’ve gotten that far.
If you are working with a franchise, they typically provide you with an overview of what their target markets look like, and, in some cases, a detailed analysis of the markets or territories available to you.
Organization and Management
Most likely, you’ve already considered potential stars for the team you’ll build. Perhaps you’ve chosen a manager who has some experience managing a similar type of restaurant. Maybe you have already secured the commitment or interest of a talented chef to engineer your menu. Emphasize the skills of the people you’ve chosen for high-level roles, and highlight what you expect from managers and employees for both the front and back of the house.
This is also a good spot to briefly discuss which business structure you’ll use, such as a corporation, LLC with other members, or a sole proprietorship. Seek advice from a trusted attorney before making this decision.
Service or Product Line
This section should illustrate that what you’re offering will be special and unique.
What makes your food and beverage offerings stand out from the competition? If your restaurant will utilize unique equipment or processes that your local competitors may not have, share that information. Are there emerging trends you’re exploiting that the place down the street is not? Maybe you’ve even collected feedback from consumers in the area on how other similar restaurants have failed to satisfy, and you have a plan for doing better.
The most successful franchises have built entire brands on recognizing a demand and providing a product or service to meet it.
Marketing and Sales
If you did not do so in the research phase(s) of your preparation, now would be the time to search for market reports that include psycho-demographic data and information about potential customers. This information will help you build a marketing plan that speaks to your target audience.
Understanding the characteristics of your customer base, such as age, gender, online use and presence, media consumption habits, etc. will allow you to determine the most effective social media channels for posting photos of mouth-watering cheeseburgers with limited-time offers, or how to reward customers who download your app.
Again, if you have chosen to go with a franchise, most of the heavy lifting has probably been done. All you have to do is provide an overview in your business plan and work within the guidelines provided.
Funding Request
The funding request should feel natural to the reader at this point; if you’ve made your case persuasively in previous sections. Show them you’ve crunched the numbers wisely — and ask for what you’ll require to get rolling.
Make sure you find out whether or not a franchise brand works with preferred lenders or has strategic partnerships with financial institutions. Many lenders that work with specific brands have already vetted the brand, which can simplify your request for financing and timeline.
Financial Projections
Take this opportunity to reassure potential investors or lenders with a set of data-based projections. You may choose to break down the first year by month, since you’ll incrementally be absorbing startup costs and may not break even within the first year. That’s perfectly normal. But your projections can then show, in detail, when you predict you’ll start to become profitable, and a longer-term forecast of revenue growth projections.
Because it’s best that your previous sections were efficient and relatively brief, in order to keep the reader’s attention, The Appendix is a reference repository for deeper learning. This may include business articles related to the kind of concept you are opening, formation documents, longer bios of key team members, and more.
Coming to this juncture in the journey, preparing the business plan upon which you will build your future and fast-casual restaurant is exciting, but often challenging. Remember to consider all your options before deciding on which path to take.
Opening a franchise location, with the support of an established brand, instead of starting your own concept from scratch, means you won’t have to “go it alone.” Joining a franchise means access to the franchisor’s guidance, systems, and best practices.
Franchise Opportunities with Wayback Burgers
Wayback Burgers offers qualified candidates the opportunity to open and operate a business in the highly sought-after fast-casual sector with a small footprint and a big upside. Currently operating in 30 states and seven countries, the Connecticut-based burger franchise increased its system size by 14 percent in 2018; and has reached 160 locations worldwide.
Wayback offers initial training and ongoing support for all its franchisees and works diligently on finding innovative ways to offer franchisees the opportunity to increase revenue while adding value to the customer experience.
Inquire Now
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A business plan provides a snapshot of your fast food restaurant as it stands today, and lays out your growth plan for the next five years.
Take a look at this sample fast food business plan for a place called Ben's Burgers and Veg to see how your own business plan might look.
Use this free fast food business plan template to quickly & easily create a great business plan to start, grow and/or raise funding for your
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