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 Restaurant Marketing Newsletter |
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Quantified Marketing Group is the nation's largest full-service strategic marketing and public relations firm focused exclusively in the restaurant industry. To find out how we can help your restaurant, click here or call (407) 936-1010.
IN THIS ISSUE...
Letter from the CEO
Restaurant Business Plan
Ask the Experts
This Month's Question: Restaurant Business Plan Q &A
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 Howdy from the Lone Star State!
I'm here in Texas this week on assignment with a client and just had an opportunity to write this latest newsletter for you. As promised, we are dedicating the next few newsletters to various financial topics. This week's newsletter is an introduction to the restaurant business plan.
Our first set of financial topics start at a 101 level, but the subject matter will build in complexity over the next few weeks. You see, our newsletter attracts more than a dozen new subscribers each and every day. More than 700 restaurant companies from 50 countries have requested specific information from us in the last twelve months.
The questions we field come from players at every level within the restaurant industry, including hospitality students right through to senior executives with the world's top 100 restaurant companies. We believe it's our mission to provide valuable information to all of the levels in between, and we are always eager to receive new questions and requests for topics.
Last week's article on Cost Segregation Analysis generated a huge response and made us all quite proud here. I hope you will send in more questions for us to cover in future issues. You have the ability to help shape the information provided in these newsletters in order to get the exact information you're looking for.
With that said, would anyone like to take us up on a "Stump the Expert" challenge I'd love to sort through your questions and select the top 10 stumpers to address in the coming weeks. Hit us with your best shot.
Hope you enjoy this one, and I look forward to hearing from you!
Sincerely,
Aaron Allen
Founder/CEO
Quantified Marketing Group
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 A restaurant business plan is an opportunity to bring your concept to life on paper. It provides an outlet to express your passion for your idea and sell others on it, too. A business plan has two primary purposes - to attract potential investors and provide a guideline for opening and operating your restaurant.
A restaurant business plan can be as simple as an idea written on the back of a paper napkin. However, if you are going to present your business plan to potential investors, you want to supply them with as much information about your restaurant concept as possible.
Essentially, a business plan should tell the story of your restaurant and include several key components: an executive summary, a description of your business, market strategies, a competitive analysis, development plans, operations and management plans and financial estimates.
Restaurant Business Plans: Executive Summary
An executive summary is a concise presentation of your idea. It should bring to life your passion for your restaurant concept and highlight your concept's potential for success in the marketplace.
Oftentimes, an executive summary will be the document that gets your foot in the door with an investor and will afford you an opportunity to put on an investor presentation. An executive summary is your chance to clearly and concisely state your objectives, the potential for your concept and the amount of funding you will need.
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 Do you have a question about restaurant public relations, marketing, design, culinary development or concept development? Well, here's your chance to pick the experts' brains.
Click here to submit a question, and if selected, it will be featured in a future Quantified Marketing Group newsletter.
Submit a Question
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Can you stump the expert? Let us answer your business planning questions.
Q: What are investors looking for in a business plan?
A: They are looking for a good reason to invest in your concept. Is your concept unique? Will your profit levels be sufficient? Investors also need to be convinced of your passion and commitment to your concept, both mentally and financially. They want to know that you have "skin in the game."
Q: Can I write my own business plan?
A: I know what you're thinking. No one knows your concept better than you do so you should be able to write your own business plan. But writing a restaurant business plan requires more than just knowledge of your concept, it also takes knowledge of the restaurant industry as a whole.
A restaurant consulting company is your best resource when writing a business plan. They will be able to describe your concept in the necessary way to attract investors. At QMG for instance, we can draw on previous experience as well as knowledge from all of our departments - research, culinary, marketing, public relations - to determine a unique point of difference for your restaurant that will make it interesting to investors.
Q: How do I ensure that my financial projections are realistic?
A: The only way to ensure that your projections are realistic is through research. You don't want to predict profits that are too aggressive. Investors are well-versed in the types of returns you should expect to receive. A consulting company with a large research department, like QMG, can check your revenue projections against industry standards and similar concepts.
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For more information please visit us at www.quantifiedmarketing.com. To forward this newsletter to a friend, click here.
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