I would like to say we’re close the end of our business plan series here, but let me tell you, One Fat Frog blog readers…we’re not. But, look on the bright side: when this whole series is finally done, you’ll have a much better understanding of how to make your business plan.
Here, we’re going to keep it much simpler as we had such a detailed post last time. Here, we just need to discuss how you will break down your concept and theme in your business plan. First, let’s define the two terms: a theme is a common thread or image that goes through your restaurant. The concept is the whole thing including your menu, price range, decor, and ambiance. Think about how you might describe a new restaurant in town to your friend; that’s essentially what these terms refer to.
This section of your plan is the time when you’ll relay your vision to your potential reader. And you’ll be giving that imagine in two ways: a qualitative (descriptive) way and a quantitative (numbers) way. And just so we’re clear, when we talk about numbers, we’re talking about money. I’ve heard some business owners talk about their business’s “soul”; if it does have a soul, it dies without making money, so make sure you don’t let your whimsical side take over. Back to this section, your main point is to talk about what you’re going to do, not how it’s going to do it.
When you’re writing this part, think about for whom you’re writing it. Yes, a business plan is often given to financiers, investors, or other deep-pocketed individuals and entities. But you can also use parts of this for a mission statement or in your employee manuals. The better the vision is communicated, the more likely you can get the cash you need to make this work.
In the next section of this series, we’re going to discuss how to bring your menu into your business plan, but for now, happy working!
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