Consider food establishment with similar foods to your restaurant, as well as all other food establishments in the area.
Describe the managers and employees of your restaurant.
Categorize the employees in departments such as kitchen staff, wait staff, human resources.
Include the costs for each and identify if the items will be purchased or leased.
Finish your operations section by listing the suppliers and vendors your restaurant will use.
Identify the licensing and permit requirements for your restaurant, along with the steps that your business will take to obtain and maintain those requirements.
Create your restaurant’s menu and include the prices for each item.
Include prices for any additional items that might not appear on the menu, such as special sauces or branded T-shirts.
Complete your restaurant’s marketing section by identifying your restaurant’s competition.
Create an organizational chart to show the flow of responsibility.
Create a section that describes the operations of your restaurant.