Turn your restaurant concept into a one-page plan you can take to a landlord, a lender or your own kitchen team — covering menu pricing, covers per night, staffing and opening costs.
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Restaurants live or die on unit economics and location. A plan that only describes the cuisine misses the numbers everyone else will ask about first.
A 40-seat neighbourhood trattoria and a lunch-only city-centre bowl bar need different rents, opening hours and guest counts. Say who walks past the door and when.
Most operators target roughly 28–35% food cost. Your plan should show an average ticket, a target food-cost percentage and the few dishes expected to carry the margin.
Revenue is seats × turns × average ticket × open days. Getting that arithmetic on paper early exposes concepts that cannot work at the rent you are being offered.
Kitchen and floor payroll, rent, energy and licences are the fixed base you must cover before profit. List them, not just the fit-out budget.
Fit-out, permits, deposits and the first slow months are real. Plan the cash you need before the dining room fills.
Cuisine, service style, atmosphere and the reason guests choose you over the place next door.
Local residents, office lunch crowd, families, tourists — with the daypart each one belongs to.
The specific promise: speed, price, provenance, chef reputation or an experience.
Dine-in, takeaway, delivery platforms, catering, private events and drinks mix.
Average ticket per daypart and a menu price range that supports your food-cost target.
The restaurants within walking distance and where your offer differs.
Local search and maps listings, review platforms, social, opening week and neighbourhood partnerships.
Rent, payroll, food and beverage cost, energy, licences, equipment and fit-out.
Break-even covers per week and the concrete tasks before opening day.
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