Your Expert Restaurant Business Plan Guide (Australia)

Want to open a restaurant in Australia and need a restaurant business plan?

Whether you’re a seasoned chef or an entrepreneur with a food passion, opening a restaurant can be a fun and rewarding business. But like any business, it requires planning and strategy to succeed in the restaurant industry. That’s where a restaurant business plan comes in. To help structure your plan, you can use this outline for all the essential sections required for a successful plan.

I’ve written more than 300+ restaurant business plans, so in this guide I’ll walk you through the key steps to creating a restaurant business plan for the Australian market. I’ll cover market analysis and financials to menu design and operations.

By the end you’ll be able to turn your restaurant idea into a reality.

Australian Restaurant Industry

Before we get into the nitty gritty of your restaurant business plan, it’s important to understand the Australian restaurant industry. According to the Australian Bureau of Statistics, the café, restaurant and takeaway food services has seen an annual growth rate of 2.1% over the past five years, and is forecast to continue to grow in line with an expanding population.

The industry has shown it’s resilient and adaptable, with many restaurants switching to takeaway and delivery during lockdowns. As the Australian economy evolves, the restaurant industry is set to grow in line with population growth. 

Key trends in the Australian restaurant industry:

1. Local and sustainable ingredients

2. Plant based and healthy options

3. Technology for ordering and CRM

4. Unique experiences and “Instagrammable” food

5. Diverse ethnic cuisines to reflect Australia’s multicultural population

Knowing these trends will help you position your restaurant and tailor your offerings to the changing Australian diner.

Why You Need a Restaurant Business Plan

A comprehensive restaurant business plan is more than a document, it’s a roadmap for your business. It serves several purposes:

1. Clarity of Vision

   • Writing a business plan makes you articulate your restaurant concept, target market and unique selling proposition.

2. Strategic Direction

   • It helps you think through every aspect of your business from menu design to marketing so you have a plan.

3. Financial Planning

   • A business plan includes financial projections so you can understand your startup costs, operational expenses and revenue streams.

4. Funding

   • If you’re looking for external funding a business plan is crucial for attracting investors or getting a bank loan.

5. Risk Management

   • By researching the market and your business model you can identify potential risks and develop strategies to mitigate them.

6. Performance Measurement

   • Once your restaurant is open your business plan will be a benchmark to measure your actual performance.

Now that we know why you need a restaurant business plan, let’s get into key content you need.

1. Executive Summary (Your Restaurant in a Nutshell)

The executive summary is the first section of your business plan but it’s often best to write it last. This section is a summary of your entire business plan, highlighting the key points from each section. It should be short and sweet, giving the reader a sense of your restaurant business in a few paragraphs.

Key points to include in your executive summary include –

Content	Description
Restaurant concept	What’s your restaurant concept, cuisine and service style?
Mission	What’s your restaurant’s purpose and values.
Unique selling proposition	What makes your restaurant different to the competition in the local market.
Financials	Summarise your key financials, startup costs, revenue and profitability timeline.
Funding	If you’re looking for investment, state how much you need and how you’ll use it.

Remember your executive summary should be interesting enough to make the reader want to read more of your full business plan.

2. Company Description (Defining Your Restaurant)

The company section provides more detail about your restaurant business. This is where you describe what your restaurant is, what it stands for and how it will operate.

Include:

Content	Description
Business Structure	What’s your legal structure (e.g. sole trader, partnership, corporation)? In Australia common business structures for restaurants are sole trader, partnership, company or trust.
Location	Where is your location and why is it good for your restaurant? Consider foot traffic, parking and proximity to your target market.
Theme	Describe your restaurant’s theme, ambiance and overall dining experience. Is it fine dining, casual eatery or something in between?
Menu	Overview of your culinary focus and sample menu items that showcase your restaurant’s unique selling points.
Service style	What’s your service model (e.g. table service, counter service, buffet) and how does it fit with your restaurant concept.
Trading hours	When will your restaurant be open, including lunch, dinner and late night service.
Staff	Overview of your staffing plan, including head chef, manager and front-of-house staff.

By the end of this section the reader should have a good understanding of your restaurant business and how it will work.

3. Market Analysis (Your Competitive Landscape)

A market analysis is essential to position your restaurant in the Australian food service industry. This section should show your understanding of the local restaurant market, your target market and your competition.

Key points to include in your market analysis –

Content	Description
Sample menu	A detailed sample menu including appetisers, main courses, desserts and beverages. Highlight your signature dishes that showcase your restaurant’s unique culinary style.
Menu design	How will you present the menu to your guests. Will you use printed menus, digital tablets or a combination?
Pricing	How will you price and how will that fit with your target market and local competition.
Seasonal changes	If applicable, how will your menu change seasonally to take advantage of fresh local ingredients.
Special diets	How will you cater to different dietary needs, vegetarian, vegan, gluten free, allergen free etc.
Beverages	What will your beverage offerings be, specialty cocktails, wine list, non-alcoholic options.
Service style	How will your service style enhance the guest’s dining experience.
Additional services	What additional services will you offer, catering, private events, cooking classes.

By doing a market analysis you’ll be able to tailor your restaurant’s offerings to your target market and stand out in the competitive restaurant landscape.

4. Menu and Service (What You’ll Offer)

In this section you’ll outline the menu items and services your restaurant will offer. Your offerings should fit with your restaurant concept and target market preferences and differentiate you from the competition.

Include – 

Content	Description
Sample menu	A detailed sample menu including appetisers, main courses, desserts and beverages. Highlight your signature dishes that showcase your restaurant’s unique culinary style.
Menu design	How will you present the menu to your guests. Will you use printed menus, digital tablets or a combination?
Pricing	How will you price and how will that fit with your target market and local competition.
Seasonal changes	If applicable, how will your menu change seasonally to take advantage of fresh local ingredients.
Special diets	How will you cater to different dietary needs, vegetarian, vegan, gluten free, allergen free etc.
Beverages	What will your beverage offerings be, specialty cocktails, wine list, non-alcoholic options.
Service style	How will your service style enhance the guest’s dining experience.
Additional services	What additional services will you offer, catering, private events, cooking classes.

Remember to explain how each one adds value to your customers and your unique selling proposition.

5. Marketing (Getting and Keeping Customers)

A good marketing strategy is key to getting new customers and building a loyal customer base. In this section outline how you’ll promote your restaurant and build a strong brand in the Australian market.

Key components of your marketing strategy:

Content	Description
Brand positioning	What is your restaurant’s brand identity? What values do you represent? How do you want to be perceived in the market?
Digital marketing	Website: What will your user friendly, informative website look like with online booking capabilities? Social Media: What will your social media strategy be across Instagram, Facebook and TripAdvisor? Content Marketing: What will your blogs, videos or podcasts be about to showcase your food and restaurant culture? Email Marketing: How will you use email to communicate with customers and promote special events or offers? Customer Relationship Management Software: How will you use customer relationship management software to maintain communication with loyal guests and support promotional activities?
Traditional marketing	Local Advertising: Will you advertise in local papers or outdoor advertising? Community Engagement: What local food festivals or community events will you participate in?
Public relations	Media Relations: Who will you reach out to for reviews and coverage? Influencer Collaborations: Will you partner with local food bloggers or social media influencers?
Customer retention	Loyalty Program: What loyalty program or rewards will you have? Customer Feedback: How will you collect and respond to customer feedback to continually improve your offerings?
Partnerships	Local Businesses: Who will you partner with, local suppliers or complementary businesses? Food Delivery Platforms: If applicable, what will your strategy be for partnering with food delivery services?
Promotions and events	Special Offers: What promotional offers or discounts will you use to attract customers? Themed Events: What special dining events will you have, wine pairing dinners or chef’s table?
Metrics and measurements	KPIs: What are your key performance indicators? Analytics: How will you measure and track your marketing activity?

Remember to tie your marketing strategy to your target market and budget. A good marketing plan will be key to getting your restaurant into the Australian dining landscape.

6. Operational (Running Your Restaurant)

Your operational plan is the day to day running of your restaurant. This section should give a clear picture of how your restaurant will operate and deliver a great dining experience to customers.

This should cover –

Content	Description
Kitchen	Kitchen Layout: What will your kitchen look like and how will it facilitate food prep. Equipment: What major kitchen equipment will you need and at what cost. Food Prep: What will your food prep, cooking and plating processes be. Inventory Management: How will you manage your food inventory and reduce waste.
Front of house	Dining Room Layout: What will your dining area look like, seating capacity and table layout. Reservation System: How will you manage reservations and walk ins. Point of Sale (POS) System: What technology will you use for ordering and payment.
Staffing	Organisational Structure: What will your management structure look like. Hiring Process: How will you recruit and select staff, what qualifications will you require. Training Programs: What training will you provide for staff. Scheduling: How will you manage staff rosters to cover peak periods.
Customer service	Service Standards: What are your service standards and how will you maintain consistency. Complaints: What will you do when a customer complains or has an issue.
Suppliers	Vendor Selection: What will your criteria be for selecting food and beverage suppliers. Ordering and Delivery: How will you order supplies and manage deliveries.
Health and safety	Food Safety: What will you do to ensure food safety and hygiene standards are met.
Technology	Restaurant Management Software: What software will you use for operations, inventory or customer relationship management. Online Ordering: If applicable, how will you manage online orders and takeaway.
Sustainability	Waste Reduction: How will you reduce food waste and implement recycling. Energy Efficiency: What energy efficient equipment or practices will you use.

By having an operational plan you show potential investors or lenders you have a clear understanding of what it takes to run a restaurant business in Australia.

7. Management (Building Your Leadership Team)

A strong management team is key to running a successful restaurant. This section should outline the experience and expertise of your key team members and how their skills will work together to deliver your restaurant.

Be sure to cover –

Leadership Team

• Brief bios of key management personnel, experience and qualifications.

• Industry or business management expertise.

Roles and Responsibilities

• What are the roles of each management team member (e.g. owner, general manager, head chef, front of house manager).

• How will responsibilities be divided to cover all areas of the business.

Organisational Structure

• Organisational chart showing hierarchy and reporting lines.

• How will decisions be made within the business.

Advisory Board or Mentors

• If applicable, who will be your advisory board or mentors.

• What expertise do they bring and how will it benefit your restaurant.

Recruitment

• How will you hire additional key personnel as your restaurant grows.

• How will you attract top hospitality talent.

Training and Development

• What is your approach to ongoing training and professional development for your management team and staff.

• What industry certifications or continuing education programs will you support.

Succession Planning

• Briefly mention your long term succession planning to ensure business continuity.

Remember investors put a lot of weight on the management team when evaluating a business plan. Showcasing a good team will increase confidence in your restaurant business plan.

8. Financial Projections (How you will make money)

The financial projections section is where you’ll demonstrate the viability and profitability of your restaurant business. This section should be a detailed forecast of your restaurant’s financial performance over 3-5 years, with financial analysis as a crucial component to outline how funds will be allocated in the first year.

Content	Description
Start-up costs	All initial expenses, equipment, renovations, legal fees, marketing costs. How you will allocate your start-up capital.
Revenue	Monthly and annual revenue for the first 3-5 years. Breakdown of revenue streams (e.g. food sales, beverage sales, catering). What are the assumptions behind your projections (e.g. average spend per head, table turn)?
Operating expenses	All ongoing expenses, rent, utilities, staff wages, food and beverage costs, marketing costs. How will these expenses change over time as your restaurant grows.
Cash flow	Month by month cash flow for the first year, then annually for the following years. Demonstrate that you’ll have cash to cover expenses as the business grows.
Break even	Calculate and explain your break even point – when your revenue covers all your costs. When do you expect your restaurant to be profitable?
P&L	Profit and loss for the next 3-5 years. How will revenue and expenses change as the business matures?
Balance sheet	Projected balance sheet of your restaurant’s assets, liabilities and equity.
Key metrics	Food cost percentage, labour cost percentage, prime cost. Compare to industry benchmarks where possible.

Be realistic in your projections. Overly optimistic projections can undermine your entire business plan in the eye’s of a lender or investor.

It’s often helpful to show both conservative and optimistic scenarios so you’ve considered different outcomes.

9. Funding (Where will you get the money)

If you’re looking for external funding for your restaurant this section is important. Here you’ll outline how much capital you need, what it will be used for and how you’ll get it.

Include –

Content	Description
Total funding	How much capital required to start and run your restaurant until it’s self sustaining. Break this down into categories (e.g. equipment, renovations, working capital).
Funding sources	How much of your own money (or your partners) you’re investing. How much from external sources.
Funding type	Bank loan, equity investment or both? Why is this type of funding best for your business.
Use of funds	Breakdown of how the funds will be used. This should match your startup costs and initial operating expenses.
Return on investment	For equity investments, what return can investors expect and over what period. For business bank loans, what’s your repayment plan?
Exit	If seeking equity investment, outline exit strategies for investors (e.g. sale of the business, buyback of shares).
Collateral	If applying for a loan, what assets will you use as collateral?

Remember to tailor this to your audience. A bank will have different concerns than a venture capitalist or angel investor.

10. Legal (Complying with Rules and Regulations)

Running a restaurant in Australia means complying with many legal and regulatory requirements.

This section should show you understand these and how you’ll meet them.

Business Registration

• How you’ll register your business in Australia.

• What business structure have you chosen (e.g. sole trader, partnership, company) and why.

Licenses and Permits

• What licenses and permits required to operate a restaurant in your location.

• Food business license, liquor license, outdoor dining permit etc.

Food Safety

• How you’ll comply with the Food Standards Code and local food safety regulations.

• Food safety management system and staff training plan.

Liquor Licensing

• If applicable, how you’ll get and maintain a liquor license.

• Responsible service of alcohol policies.

Employment Laws

• Show you understand Fair Work Australia regulations around employment contracts, wages and working conditions.

• How you’ll comply with industry awards relevant to the restaurant industry.

Health and Safety

• How you’ll comply with Work Health and Safety (WHS) regulations.

• Emergency procedures and first aid.

Privacy

• How you’ll comply with the Australian Privacy Principles with customer data.

Intellectual Property

• If applicable, what trademarks or patents will you register for your restaurant brand or unique processes.

Tax

• How you understand tax requirements, including GST, payroll tax and company tax.

By covering these legal considerations you’ll show potential investors or lenders you’re ready to run your restaurant business in accordance with Australian laws and regulations.

11. Risk Management (What Could Go Wrong)

Every business has risks and a restaurant is no exception. This section should list the risks to your business and how you’ll mitigate them.

Think about these types of risk:

Content	Description
Market risks	Competition: What if new restaurants open or existing ones improve their offerings? Changing consumer trends: What if the dining trends shift away from your cuisine or concept?
Operational risks	Supply chain disruption: What if key ingredients become unavailable or prices go up? Equipment failure: What’s your plan for a major kitchen equipment breakdown?
Financial risks	Cash flow: What if revenue is slower than expected in the first few months? Increased costs: What if rent, food costs or wages go up?
Legal risks	Changes in food safety regulations: How will you keep up with changing rules? Liability claims: How will you prevent and handle food safety or injury claims?
Reputation risks	Bad reviews: How will you manage your restaurant’s online reputation? Food safety incidents: What if there’s a food poisoning outbreak linked to your restaurant?
Economic risks	Economic downturn: What if disposable income decreases and people eat out less?
Staffing risks	Staff turnover: How will you maintain service and consistency with high staff turnover in the industry? Skill shortages: What’s your plan to attract and retain skilled chefs and other key staff?

For each risk –

• Include a brief description of the risk

• What’s the potential impact on your business

• How you’ll mitigate or manage the risk

Remember, you don’t have to eliminate all risks (which is impossible) but show you’ve thought through the potential problems and have a plan to deal with them.

12. Summary (Your Restaurant Success)

In this final section summarise the main points of your restaurant business plan and why your restaurant will succeed in the Australian market.

1. Key Strengths. What are the main differences between your restaurant and the competition?

2. Market Gap. What gap in the market will your restaurant fill and why now?

3. Financials. Summarise your financials, showing the profits and growth.

4. Ask. If seeking investment, what are you looking for and what’s next?

5. Future. End with a great vision for your restaurant in 5-10 years. Leave the reader feeling excited and confident you can make this business plan happen.

Need help?

Now you have this guide you’ll have the key elements to create your restaurant business plan for the Australian market. This will help you get funding and run your business but also be a roadmap for your restaurant’s success in the restaurant industry. But if you’d still like help, contact us to today to learn more about our professional restaurant business plan writing services. 

Remember a business plan is a living document. As your restaurant grows and the market changes be prepared to review and update your plan regularly. With planning, hard work and a commitment to great food and service your restaurant will thrive in the Australian food scene.

Good luck with your restaurant business venture!