The business plan for a taqueria is the same in its core elements as any restaurant, food cart, or other venue that provides edible food for public consumption. The business plan should show the costs you'll face in purchasing and putting together your core ingredients, compared in a model with the revenue you expect to be able to make by selling to the public. To this end, location is important. Where will your taqueria be? Do you have you eye on a specific vacant lot, or is there a Mexican restaurant fully-equipped that's prepared to close and hand over the keys? If you have a leg up like this, explain it in detail. Also cover the following in your plan:
• What does the full menu look like?
• Are there other foods or anything besides food and drink that you will sell?
• What is the average meal ticket, do you project?
• How many people will you need to employ at any given time?
• What amount of funding are you seeking?
In order to justify the use of funds request, you need to show a precise breakdown for the use of proceeds that includes a division by major category – this is generally shown in the start-up summary. You also want to illustrate a steady loan repayment and project a break-even point that makes sense for your bankers. The model should feature a revenue forecast, cash flow, balance sheet, profit and loss, and an appendix that gives a month-by-month look at the first year you will be open. Also talk about competitors, marketing ideas, and the team you will have in place to run the business. MasterPlans has written documents for a wide range of restaurants including many Mexican eateries and taquerias. Call today to learn more! 877-453-2011.
