Italian Restaurant Business Plan

5836 Words24 Pages
Italian Restaurant Business Plan

Executive Summary
This business plan for The Pasta House Co. – Fenton (PHC) reflects the opportunity to purchase the assets and leasehold improvements of the restaurant currently operating as JD Drews. The current owner is interested in selling the operations, as the store is not doing the volume he thought it would and he would like to get out of this location and the debt service he has incurred. My goal is to submit this business plan to his bank in the event he is unable to make loan or rent payments and defaults on the loan. We will be a position to take over the SBA loan, and with additional funds added, convert this location to a profitable Pasta House Co. franchise restaurant.
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* Combine the corporate marketing strategies with my own to build volume quickly. * First year sales to hit between $1.5 and $2 million with 10% growth in first few years. * High Gross margins. * Maintain food and labor costs consistent with High Ridge. * Maintain and expand my outstanding reputation. * Remain a neighborhood family restaurant. * Be the first fine dining Italian Restaurant in Fenton (the fastest growing community in Missouri).
1.3 Keys to Success * The Pasta House Co. name and reputation is well known in the St. Louis area. The food served is voted a St. Louis favorite every year. * The products we serve are of the highest quality. We combine this quality with great service and atmosphere. We then add menu items that appeal to all ages of the family as well as single adults. * Current management staff and crew have a great deal of experience. * Location, Location, Location! Some people have named the intersection of Hwy 30 and 141 "The Golden Circle". Fenton is the fastest growing community in the entire state of Missouri! * This shopping center location is three years old. Every spot in the center is filled and the main anchor is a Dierbergs grocery store, the highest quality grocery chain in the area. * This location offers private rooms on a reservation basis. I have developed the bulk food and catering large party’s concept at my other location and plan to promote it with the party
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