Restaurant Business Plan Tips
5 Oct

So you have a brilliant business idea about starting a great restaurant? Do you already have a business plan? Oh sure! It might be the best plan ever, except for the part where the world does not know of it because it is locked somewhere safely in your head. If you could, you would make it all happen in a day, but you need investors to put in their deep pockets, right? No one has money to burn nowadays you know; forget the stuff you see in a great business proposal, movie, film or pretentious reality shows.

Here in the real world; if you are going to convince anyone at all to invest in your dream restaurant you need a professional restaurant business proposal, which I am sure you know how to write! If you don’t panic, there is still hope for your dream restaurant to be born. This article will take you through the steps you need to follow to learn how to write a professional a business plan. You can start by finding an example of a Business Plan Template for your project, which you can customize to you own ideas.

Finding a market for your restaurant business is the first thing you have to do. Find out who is available to try the cuisines at your restaurant. You need to convince your investors that your business has a reliable and diverse source of income, with not just one niche. For example, you can write in your business proposal that when your restaurant is closed, you can rent it out for filming a movie. This will influence your investors to reach into their pockets, as you are not only demonstrating your culinary talents, but your entrepreneurial and creative thinking as well.

Next, you need to identify the capital required to start your restaurant. These are both the tangible and intangible things necessary to start your restaurant. Identifying your required capital is essential to determine how much initial investment money you need to successfully open shop. You will need the obvious cutlery, furniture and some intangible things, like timing and goodwill.

Rather than starting a new place you can consider reopening an old one that closed down some time back and have the obvious advantage of people knowing that there is a restaurant at your location. On the other hand, a fresh start will make sure that your customers judge your cooking only by its own merits. Research a few other places for your restaurant and choose the best place. The best location is one that will present you the opportunity to be easily accessible by private and public transport by the high-end neighborhoods which will mainly be your customers.

Determine startup cost by making a list of all the requirements for the entire restaurant and estimating the cost of each. Then look at more information on how to write a business plan. You can keep it basic to begin with. You are going to need gourmet chefs for your restaurant as well, so you should include them in the restaurant business plan.

How to Start a Restaurant: Developing a Business Plan

9 Sep

Ciano NYC Restaurant received three stars in the New York Times:

  1. “Shea Gallante is an emerging star”~Wine Spectator
  2. “This guy can cook, I’m privileged to be eating here”~Frank Bruni, NY Times
  3. “I’m exhilarated by the discovery of this lush, exuberant food. Shea Gallante cooking Italian with so much bravura. I can’t wait to return.”~Gael Greene, Insatiable Critic, Dec. 2010
  4. “We’re betting on the food of talented chef Shea Gallante”~The Bon Appetit TOP 50
  5. “Everything on the menu is thrilling !”~Gael Greene, Insatiable Critic

After more than a year since his departure from Cru where he earned three stars from the New York Times and nearly five months since his last stint with mentor David Bouley, Chef Shea Gallante has landed back in the New York City dining scene, this time to open a place he can call his own. Having partnered with Philippe Chow principle Stratis Morfogen, Gallante has now signed on as Executive Chef/Co-Owner of Ciano (45 East 22nd Street, New York, NY 10010), a new, seasonal ingredient driven casual and atmospheric Italian restaurant opening this September in the former Beppe space in the Flatiron District. At Ciano, Gallante aims to demonstrate once again what made critics and diners alike revel in his cooking at Cru; this time offering a seasonal and simple approach to Italian cuisine, allowing fresh quality ingredients to be the star.

Gallante and Morfogen have assembled a formidable team to insure Ciano will be the best of the best and offer a streamlined, convivial and hospitable dining experience. Spearheading the extensive wine program will be Cru alum John Slover, who has received an onslaught of media attention for his creative half bottle program at Bar Henry, where he currently resides as sommelier. Rounding out the group as Maître D will be Jonathan Gilbert, well known in the industry as the former Maitre D at Per Se.

fwpairGallante’s menu at Ciano will change often, even daily, depending on availability of ingredients and inspiration. A bread oven in the middle of the restaurant will be a focal point both aesthetically and functionally, churning up a series of freshly baked Focaccias, Ciabattas, Pizzas and more. A sneak peak into the menu includes:Marinated Sea Bream with Blood Orange, Sicilian Extra Virgin Olive Oil and Fresh Celery Heart Leaf as Antipasti; Fresh Ricotta Cavatelli with Fava Beans, Meyer Lemon, Black Pepper and Smoked Pecorino as Paste; a Whole Fish with Roasted Tomato Agrodolce, Green Beans, Confit Lemon and Toasted Almonds for Secondi; and Slow Poached Farmers Egg served over Creamed Sunchokes, Mache and Black Truffle Pesto as a Daily Market special.

seafoodGallante has been wearing a chefs apron from the early age of 14 where he jump started his career and fascination for Italian cooking at a local pizza shop in Upstate New York. It wasn’t long before his hunger for the restaurant world had him enrolling in the Culinary Institute of America, after which he knew his quest would to one day own his own restaurant in New York City. His first job after the CIA was with Pino Luongo at Coco Opera near Lincoln Center. After two years training under him, Gallante began working with the famed Lidia Bastianich at Felidia and was quickly promoted to sous-chef after demonstrating to her his passion for the type of cooking that earned Felidia three stars. After this, Gallante was recruited by David Bouley, whom he credits as the person who has had the most profound effect on his career to date, to work at his eponymous restaurant Bouley. Gallante spent four years working with Bouley before moving on to Cru, where during his time as executive chef the restaurant received three stars in the New York Times by then reviewer Frank Bruni, a Michelin Star, three stars in New York Magazine by Adam Platt and Gallante was also named one of the Best New Chefs in 2005 by Food & Wine.