Eat-out habitLunch and delivery
Business PlanFood
Restaurant and Quick Service Food Business Plan
Why now. Quick service restaurants and local food spots are busy at lunch and through delivery apps. Food costs and location make or break them.
- Sections
- 15
- Financials
- Five-year projections
- Built for
- Banks, BOI and investors
- Prices
- Current local quotes
Table of Contents
What is inside this plan
Every STATART business plan follows this structure, written around your own business, location and budget.
- 01
Executive summary
- 1.1 Business overview and location
- 1.2 Products, services and capacity
- 1.3 Summary of setup cost
- 1.4 Financials at a glance
- 1.5 Funding requirement and use of funds
- 02
Business description
- 2.1 Company profile, mission, vision and legal structure
- 2.2 Product or service: Local dishes
- 2.3 Product or service: Fast food and grills
- 2.4 Product or service: Catering and events
- 2.5 Justification for the venture
- 2.6 Value proposition and unique selling points
- 2.7 Critical success factors
- 2.8 Strategy and implementation
- 03
Industry and market analysis
- 3.1 Industry overview: Restaurant & Quick Service Food in Nigeria
- 3.2 Market size, growth prospects and demand drivers
- 3.3 Consumption pattern in your state and catchment
- 3.4 National and state competitive landscape
- 3.5 Competitive forces (Porter's five forces)
- 3.6 SWOT analysis
- 3.7 Local industry challenges
- 04
Customer analysis
- 4.1 Target customer: Office workers
- 4.2 Target customer: Students
- 4.3 Target customer: Families
- 4.4 Buying behaviour and price points
- 4.5 Demand estimate for your location
- 05
Marketing, sales and distribution
- 5.1 Marketing objectives
- 5.2 Pricing strategy
- 5.3 Route to market: Dine-in and takeaway
- 5.4 Route to market: Delivery apps
- 5.5 Route to market: Catering orders
- 5.6 Market entry strategy
- 5.7 Promotion and customer retention
- 5.8 Service delivery framework
- 06
Operations and facilities
- 6.1 Setup: Kitchen equipment
- 6.2 Setup: Dining space fit-out
- 6.3 Setup: Cold storage
- 6.4 Premises, fit-out and equipment cost
- 6.5 Service capacity and daily operations
- 6.6 Suppliers and stock management
- 6.7 Utilities requirement: power, water and fuel
- 6.8 Technology and record keeping
- 07
Legal, regulatory and quality standards
- 7.1 CAC registration
- 7.2 NAFDAC or state food permits
- 7.3 Environmental health certificate
- 7.4 Approval steps and timelines
- 7.5 Quality control and product standards
- 7.6 Health, safety and environment
- 08
Management and manpower
- 8.1 Organisational structure
- 8.2 Management team and advisers
- 8.3 Recruitment and training plan
- 8.4 Staff requirement and emoluments
- 09
Startup cost and capital requirement
- 9.1 Equipment and installation
- 9.2 Land, building and fit-out
- 9.3 Vehicles, generator and other assets
- 9.4 Pre-operating, licensing and consultancy costs
- 9.5 Working capital requirement
- 9.6 Contingency
- 9.7 Summary of setup cost
- 10
Financial projections
- 10.1 Key assumptions
- 10.2 Unit cost and service pricing
- 10.3 Revenue projections
- 10.4 Direct and administrative costs
- 10.5 Five-year income statement
- 10.6 Cash flow projection
- 10.7 Balance sheet
- 10.8 Depreciation schedule
- 10.9 Margins and financial ratios
- 11
Investment appraisal
- 11.1 Break-even analysis
- 11.2 Payback period
- 11.3 Net present value and internal rate of return
- 11.4 Sensitivity analysis: price, volume and cost changes
- 11.5 Debt service cover for lenders
- 12
Risk assessment and mitigation
- 12.1 Risk: Food inflation
- 12.2 Risk: Staff turnover
- 12.3 Risk: Hygiene compliance
- 12.4 Mitigation plan
- 13
Funding strategy
- 13.1 Funding sources: equity, bank, BOI, grants and investors
- 13.2 Use of funds
- 13.3 Loan repayment schedule
- 13.4 Growth and exit plan
- 14
Implementation timeline
- 14.1 Business planning and approvals
- 14.2 Premises and fit-out
- 14.3 Equipment setup, staffing and soft launch
- 14.4 Commercial launch and first-year milestones
- 15
Appendices
- 15.1 List of tables and figures
- 15.2 Detailed financial workings
- 15.3 Equipment and price quotations
- 15.4 Market survey data
- 15.5 NAFDAC requirements checklist
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