Bond Girl, There are many sources available to learn how to properly put together a business plan. You could also have a controller or restaurant accountant help you put one together or show you a "Template" which will give you an idea of where to start. Typically with restaurant business plans, you start with the numbers (projections) and work backwards. You said that you want a place downtown. How many stars are you going for? How long have you known the Chef? Do you have your management team in place? Also, if you have limited practical restaurant experience, you need to pick a restaurant to stage at. Choose a "model" of the restaurant that you envision. If, for instance, you wanted to open a high end restaurant, it would be best to stage at a high end restaurant. The more experience in the type of place you envision, the better. I can share some info with you because Ive been planning my own place for a while and I identify with you. I remember not knowing how or where to start, and some very generous and good people gave me some excellent advice. These are some pointers that Ive learned. There are many ways to go about this, but this is the way Ive learned. -Sign the lease, at least 15 years, with the right to assign - File for Certificate of Occupancy and Liquor license. -Review Architect and Design bidding proposals -Hire the Architect to design the front. Kitchen Design company to design and construct the back. -Architect and Kitchen designer develop a book of specs and a master blue print. ( floor plan, kitchen, prep area, dish area, storage areas, bar, service stations, POS placement, HVAC, coat room, offices, ect.) -General contractors are interviewed with the designer, due diligence on the contractors is performed and a G.C. is hired. -Assign a site manager to oversee all aspects of pre opening and build out including budgeting and prioritization of projects. -Begin construction. -Decide on restaurant employees and start dates. -Begin menu and beverage program. -Begin permit and license processes (through expediter) -Set up credit with purveyors. -Set up utility accounts (gas, electric, phone, water) -Stationery development (logo, business cards, menu covers, ect.) -Set up, through accountant, Federal and State tax filing -Set up employee payroll and checking account -Purchase equipment (tables, chairs, lighting, bathrooms, sound system, office computers, refrigeration, POS systems, service equipment, ect.) -Finalize service and employee spec. manuals -Final staff hiring -Small wares list development and pricing -China and glassware list development and pricing -Sign service contracts and finalize credit terms with purveyors -Uniform decisions and order -Credit Card and service terminals in place (inc. back up system) -Develop all forms ( reservation sheet, sales sheet, inventory forms, order forms, bank sheets, schedules, managers log ) -Set up financial/accounting system with tie ins to POS , accounts payable, payroll, food , liquor and labor costs. -Set up office supply account and initial order. -Set up reservation systems and book, mapping out limited reservation slots the first week. Hire and train reservationist. -Complete new hire paperwork -Finalize construction and detail decisions, prioritize remaining projects and set a final time line and budget. -Set up website - Get restaurant insurances (building, loss of business. Equipment, theft, fire, workman’s comp., health, ect...) -Set up soft opening date and develop family and friends invite list -Set up storage and Security ( including cameras) and begin receiving orders ( glassware, silverware. chemicals, ect.) -Review floor plan and finalize -Finalize menu and pricing -Train the staff ( service, menu tasting, wine seminar, operating and service philosophy) -All inventory on computer file and ready for updates -Set up opening week staff schedules - Set up weekly and long term goals with a weekly review of achievements -Organize and hire public relations firm. Begin marketing the restaurant. - Open for business. This timeline is not necessarily chronological. Good Luck
