The Problem/Background: The fast-casual dining business is changing rapidly. Legacy brands are coming to the end of their lifecycle. Brands like Appleby's, Cracker Barrel, and Ruby Tuesday's, to name a few, are experiencing profitability headwinds with declining guest counts, supply chain pressures, and shifting consumer spending habits. Consumers are looking for new, fresher, healthier food concepts to increase their range of fast casual and takeout options, giving rise to an exciting business opportunity.
Solution/Proposition: Our experienced hand-picked team has developed a new, exciting, and unique national/international fast casual restaurant concept targeted at young, affluent professionals, and will be ready to go live by the end of Q2, 2023. Current status:
- We have created a well-defined consumer-pleasing concept capable of generating solid financial results.
- We have created the logo and branding for the concept.
- We have developed the menu and recipes. We are scheduled to run a series of pop-up restaurants during Q1 to test and refine the menu/recipes.
- We have developed the food preparation processes.
- We have a complete kitchen equipment list and are designing the kitchen layout and optimized workflow plan.
- We have prepared the P and L of how each restaurant in the chain will perform using conservative numbers.
- We are preparing marketing strategies and plans and designing the menu and other collaterals.
- We are also in the process of designing the visual concept for the restaurant interiors.
The concept and business plan are based on many years of experience and will result in an exact blueprint of how each restaurant should be set up and operated to ensure success. This work will be completed by the end of Q1, at which point we will be ready to break ground on our first restaurant.
The Team: We are an experienced team of professionals with an excellent track record in our respective fields. Myself the concept creator, and a 40-year veteran in marketing, with a degree in food technology. Leading the concept fulfillment, is a chef/ operator and food technologist with 30 years of success in the restaurant business, specializing in R&D, menu prep optimization, and restaurant/kitchen workflow optimization. A fine-dining executive chef and menu R&D specialist and a 30-year marketing and customer experience veteran.
The Business Plan: To achieve profitable operations quickly, the plan is to set up one restaurant, assess and adjust the concept and follow soon after with a second restaurant. This plan will allow the organization to achieve total financial self-sufficiency in 22 months. We have used our experience and knowledge to create a safe forecast. Each restaurant is designed to have a valuation of at least $1.2M. Our concept is designed to be rapidly scalable and capable of planned replication to provide growth. It will be possible to grow the chain rapidly after performing any concept and execution optimization. We project opening several hundred restaurants over ten years through various strategically chosen methodologies.
Investment needed: The current team has invested in getting the concept ready to launch and can contribute further to the launch and expansion phases. However, to ensure this project is fully funded, we need to raise an additional $1.1M to get the first and second restaurants operational and make the organization profitable. In addition to our initial two restaurants, if we exceed our projected numbers quicker than projected, additional restaurants can be added to the chain any time after the concept reaches our realistic targets. This could be as early as 6-12 months into the plan. This is a highly scalable proposition.
Summary: This concept has been designed from the ground up to go far beyond the returns of an individual restaurant. It is intended to be a national/international restaurant chain with a plan demonstrating how we can reach 500 restaurants in 10 years.
Next Stage: Anyone interested in this outline proposition and wishing to receive full details of our concept and plan can contact me to schedule a full pitch deck presentation from myself and the team.
Note: Apologies for not outlining concept details in this description. With limited protection for restaurant concepts and recipes, we have been advised by our trademark lawyer to keep concept information confidential until a genuine interest in the overall proposition is established. This protects investors and ourselves.
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