Читать книгу Start & Run a Restaurant Business - Brian Cooper - Страница 4

This part of the book describes a working path to take your dream of owning and operating a restaurant from concept to reality. At this point, you have been over the details in your mind and have discussed your vision with friends and family. Now you must be able to clearly define your goals and demonstrate them in writing in a manner that shows that you have carefully researched your concept and the marketplace. This narrative description of your dream is called the business plan. It becomes a tool that can help you and your potential investors evaluate the profitability of your proposed restaurant. This is a turning point, or a critical decision point as mentioned in the introduction: your decision to proceed with the formal business plan is the point at which you commit to outlining and writing down what has been only verbally discussed until now. It is a crucial step to take on the road to building your dream.

Chapters 1 and 2 touch on some points you should clarify before beginning your business plan. Chapter 3 begins with a brief overview of the business plan, then moves on to describe the feasibility study: the gathering of demographic information, the competition analysis, and the assessment of potential demand/revenue generators. Chapter 4 deals with the financial plan, details the financial statements required for your business plan, and concludes with a list of resources.