A business plan for bistros is not materially distinct from the business plans required for larger restaurants or eateries not modeled on the Parisian “small and moderate†concept. A business plan for bistros should explain what the menu will be like, what the average price points will be for meals, drinks, and desserts, and which sort of consumers you think are most likely to patronize your establishment. If you have already secured a location, or are already in business and need expansion capital, use your fixed address as the basis for any demographic and industry research you perform in support of the bistro. How many people live or work within walking distance? What do they spend on restaurant food and drink per year? The Census can help here. Also, make sure you answer:
• What are the closest eateries you'll be competing against?
• What advantages do you have over other bistros or restaurants nearby?
• What is the competitive edge you bring with this business?
• How many part-time and full-time servers, hostesses, and managers will you need?
• Do you know how much capital you need to raise?
The business plan for a bistro should show the market potential by looking at the number of people who might patronize your establishment and also considering the presence and proximity of competing establishments that could lure away customers. From this data set, you should build the numbers into a financial forecast that shows your projected revenue and expenses over (at least) a three year period. The ideal model is an assumptions-driven pro forma showing revenues, break-even, profit and loss, cash flow, and a balance sheet, in addition to a Year One snapshot of monthly metrics. Need help with the bistro plan? MasterPlans has written upwards of 10,000 business plans to date and specializes in restaurants and bistros. Call our consultants today to hear what our service suite means for you! 877-453-2011.
