The first step toward my restaurant

I have finished the business plan, and have already emailed to potential invenstors. Of course, in today's economy, we are all holding to our cash as long as possible. But i believe my concept will take advantage of the economic downturn by offering more affordable fare without sacrificing quality that other restaurants could not.

So i cross my fingers on how it could go. One of my acquaintainces is a prominent business man, so successful he can spend hours having lunch and then coffee at an Italian restaurant I used to work for. Another reader, the son of a hotel owner, says it is a good thing to get going. So, for the first day and the first step, it has been encouraging.

The projections are about P3M per year, topping off at P4M by the third year, with a 15%-22% net profit. A second store is planned once the P3M milestone has been reached. The first milestone is an investor who can participate in this adventure. Any takers? If you are interested, send me your email, and I will send you the business plan. 

The first step toward my restaurant

I have finished the business plan, and have already emailed to potential invenstors. Of course, in today's economy, we are all holding to our cash as long as possible. But i believe my concept will take advantage of the economic downturn by offering more affordable fare without sacrificing quality that other restaurants could not.

So i cross my fingers on how it could go. One of my acquaintainces is a prominent business man, so successful he can spend hours having lunch and then coffee at an Italian restaurant I used to work for. Another reader, the son of a hotel owner, says it is a good thing to get going. So, for the first day and the first step, it has been encouraging.

The projections are about P3M per year, topping off at P4M by the third year, with a 15%-22% net profit. A second store is planned once the P3M milestone has been reached. The first milestone is an investor who can participate in this adventure. Any takers? If you are interested, send me your email, and I will send you the business plan. 

Souped Up Business Plan

So now that we got the concept in our heads, now is the time to put the idea on paper. I went through Powerbooks and Fullybooked Recently to research on what needs to be done to start up a Soup Kitchen Restaurant.

The common denominator was that every startup should have a business plan written out. The business plan is essential as it plots out the path on where the business will be from conception to fruition and beyond. It helps the owners and would be restaurateurs to keep on track, to follow the direction in a precise manner. Why precise? The Business Plan is a road map so that all bases are covered; any eventuality during the course of starting up is anticipated and acted upon. One book says that a business plan should not take more than a week to write, so here I go.

This is the general outline of the business plan that would apply:

1. Title page
   
2. Table of Contents
   
3. Executive Summary
   
4.  Business Description
   
5. Products and services
   
6. Market
   
7. Competition
   
8. Marketing Plan
   
9. Financial Projections
   
10. Management Team
    
11. Risk and Opportunities
    
12. Supporting Documents
    

And all this time I thought I would be rid of writing papers. But it’s a never ending Cycle. The business plan needs to be updated constantly, as every business evolves, especially a restaurant business, which the mortality rate is about 130%. I do not want to fail. I can’t fail. So I decided to go into the riskiest venture of my life, of the industry.

The above outline is a general list. I encourage you to provide me feedback if there is anything I left out, that should be included. Cheers! I need all the help I can get!