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Healthy Restaurant Business Plan


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Executive Summary

Kona-Q is a fast-casual restaurant, serving fast, fresh, healthy grilled meats and vegetables. The first store will be located in Salem, Oregon with aggressive growth plans of one new store every 12 months. Kona-Q is an Oregon Corporation with Kevin Anderson as the president.

The Market
The market can be divided into two market segments, families and individuals. Families will comprise the majority of dinner time business with individuals making up the majority of lunch time business. The family segment is increasing annually at 9% with 26,585 potential customers. The individuals have a 8% growth rate with 33, 654 potential people within the segment. Kona-Q will be operating within the fast-casual niche of the restaurant industry, competing against fast food and traditional sit down restaurants.

Services and Products
Kona-Q provides an unmet dining experience. All patrons receive excellent customer service, encouraging them to return. The menu offerings are fast, simple, healthy, and easy to prepare.

Competitive Edge
The customer experience is extremely important as an effective way of distinguishing Kona-Q. Having such a good experience will encourage repeat business. The second competitive edge is Kona-Q's offering of fast, healthy food.

Kevin Anderson has spent seven years in the restaurant industry. Kevin received a dual major of accounting and entrepreneurship from Lewis and Clark College.

Sales have been forecasted to be £255K and £475K for years two and three. Net profit will be 9.07% for year three.

1.1 Mission

Kona-Q's mission is to become the premier fast-casual dining experience. This will be accomplished by offering an unprecedented experience coupled with great food and reasonable prices.

1.2 Objectives

  • To become the premier fast-casual restaurant in every market entered.
  • To open a new store every 12 months.
  • To offer high-quality food and a wonderful experience at reasonable prices.

1.3 Keys to Success

  • Offer simple, delicious menu items.
  • Treat every customer as if they are the only customer.
  • Design and employ strict financial controls.