A Thai kitchen business plan is essentially the same as any other business plan for a restaurant: you should describe the menu items you will serve, the appeal and success of Thai restaurants in general, the industry locally, and the competitive threats you will face both from other Thai restaurants far away and from different eateries close by. If you have developed a menu, summarize it in your products and services section and include the full menu in an appendix. For competitors, give as much detail as you can including strengths and weaknesses, sales figures, and other notes about their business models relative to yours. Also cover:
• How many employees will the restaurant need?
• What sales do you project for the first year? The third, the fifth?
• Are there menu items you might offer in the future?
• How will you market the Thai kitchen to customers?
• How much money will you need to get going?
In addition to itemizing your start-up expenses and showing a use of funds break-down, you will also need to show the timeline for your loan repayment. If you have any history in business it can be helpful to show a past performance table using profit and loss and balance sheet statements. This should be part of your full, 5-year integrated financial model showing revenue, cash flow, and other statements required for the business plan, as well as a break-even point. If you want to have someone else create this model, or simply deliver you a full plan, work with MasterPlans. Ever since 2002 we have been writing business plans for clients worldwide. Call 877-453-2011 today.
