Restaurant Business Plan Template

Ownership and Management

Potential stakeholders will pay close attention to the ownership and management structure of your restaurant - a key point of any successful business plans prospects.

When discussing the ownership structure, list the owners and their respective stakes. Mention any industry expertise that these owners bring to the role. Within this section, mention the legal structure your business will follow, whether it be a limited company or partnership, for example.

Define the roles and responsibilities of the management, such as the head chef and general manager. Again, highlight the relevant experience and qualifications that these key members of staff bring to the role. Include details of your restaurant recruitment plan, which roles you will be hiring for.

Mention any industry experts such as restaurant consultants who will advise your business.

Operations Plan

This section will cover the day to day operations planned for your restaurant. Whilst everyday will have its own surprises that are hard to predict, it is important to be proactive when planning for your logistical future. The sections you should consider when devising your operations plan:

Restaurant Suppliers

Stakeholders will be interested to review your plans for your suppliers. List all of the suppliers you anticipate using, from ingredients such as fish suppliers and beverages through to tableware providers. Mention any contracts or relationships you have with sepcific suppliers such as local farmers or distributors.

Daily operations

Start with the basics, your opening hours. Mention the service process that customers will experience, from arrival to departure. Focus on where they will be seated, how their order will be taken and whether food is to be collected or delivered to the customer. 

Outline how you intend to manage your inventory, keeping a track of stock levels and cashflow. This will tie in to your ordering and reording plans for new stock. Don't forget to mention your waste management plans; do not underestimate how much waste one restaurant can create in a short period of time.

Make sure to include a section on your health & safety protocols, as well as the training that your employees will receive. Detail the cleaning schedules and food handling procedures. 

Briefly describe the technologies you will be using, such as your EPOS system and online ordering systems.

Restaurant Marketing and Sales Strategy

Start with your brand identity. Focus on what your USP is, emphasising what makes your restaurant different from the competition. Use this to define your logo and colour scheme. Use this consistently across your branding, from your shopfront to your website and everything in between.

Marketing plan for a new restaurant

As a new restaurant, you want to devise a specific launch strategy. Many new restaurants will trial a soft opening, helping the staff to get used to service before a grand opening event. Your launch strategy plan should focus on how you will bring the customers in from day one. Utilise traditional and digital marketing such as websites, social media, SEO, flyers and advertising boards to start spreading the word. 

Your marketing plan should cover how you will value and promote customer engagement. Explain how you will gather and respond to customer feedback, as well as engage with the local community.

Financial Plan

This could be the section that makes or breaks your restaurant. Begin with the start-up costs, splitting this section into two distinct parts; your initial outlay and funding sources.

In the outgoings section, list all of the required funds for opening your restaurant. Consider all property costs, equipment, renovations, furnishings and renovations. Make sure you include details of where your initial funds will be coming from, such as loans, savings or investors. 

Restaurant financial projections

Your financial projections section should include:

• Sales forecasts: Break these forecasts down into realistic time periods, such as month 1, the first 6 months, the first year, then by year 3 and year 5.
• Cost of goods sold (COGS): Estimate the cost of ingredients and supplies
• Profit and loss statement: Project the income, expenses and profitability over time, such as year 1, 3 and 5
• Cash flow statement: Outline when you expect cash inflows and outflows, as well as how you will cover any cash flow gaps such as through the use of merchant cash advances or purchase order financing.
• Breakeven analysis: Calculate your breakeven point and when you can expect to become profitable.

Budgeting and financial management

For most restaurants to succeed, a tight ship must be run financially. Ensuring your budgeting is realistic and consistent could be vital to the success of your business. Within your financial management section, detail your operating budget on a monthly basis. Cover your outgoings such as rent, utilities and payroll.

It would be wise to include details of any contingency funds or financial safety buffers you will have available to cover unexpected expenses.

Within this section, mention how you will run your accounting and bookkeeping.

If your new restaurant requires finance or funding, specify the total amount you require to fund the business. If you already have this funding secured, include the full details of your repayment plan.

Legal & Regulatory Compliance

Business Registration

• ☐ Register with Companies House (for Ltd)

• ☐ Register with HMRC for tax and VAT

• ☐ Choose and register business name (check trademarks)

Licensing & Permits

• ☐ Alcohol Premises Licence (if serving alcohol)

• ☐ Food Business Registration (register 28 days before opening)

• ☐ Music Licence (PRS & PPL)

• ☐ Pavement Licence (for outdoor seating)

• ☐ TV Licence (if displaying TV)

Health & Safety Regulations

• ☐ Food Hygiene Rating (register with Environmental Health)

• ☐ Food Safety Management System (HACCP)

• ☐ Health and Safety Policy

• ☐ Risk Assessments (fire, equipment, slips, etc.)

• ☐ Fire Safety Procedures and Certification

Employment Laws & HR

• ☐ Employer Liability Insurance

• ☐ Right to work checks (including proof for non-UK workers)

• ☐ Minimum Wage Compliance

• ☐ Pension Auto-Enrolment

Financial Planning & Taxes

A. Initial Funding & Capital Investment

Sources of Capital

• ☐ Personal savings or investment

• ☐ Bank loans (evaluate interest rates and repayment terms)

• ☐ Commercial Finance

• ☐ Government grants and funding schemes (e.g., Start Up Loans UK)

• ☐ Private investors or venture capital

• ☐ Crowdfunding platforms (Kickstarter, Indiegogo)

• ☐ Partnering with co-owners or silent partners

• ☐ Seek angel investors in the hospitality industry

Startup Costs Breakdown

• ☐ Property deposit and lease negotiations

• ☐ Fit-out costs (interior design, kitchen equipment, furnishings)

• ☐ Technology setup (POS systems, website development, online ordering systems)

• ☐ Licensing fees and regulatory compliance

• ☐ Staff recruitment and training costs

• ☐ Marketing and launch event costs

• ☐ Initial working capital (to cover expenses for the first 6-12 months)

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B. Budgeting & Financial Forecasting

Creating a Detailed Budget

• ☐ Estimate fixed costs (rent, utilities, insurance, salaries)

• ☐ Estimate variable costs (food and beverage, cleaning supplies, maintenance)

• ☐ Set aside funds for unexpected expenses (emergency repairs, seasonal variations)

• ☐ Allocate a portion for marketing and ongoing promotions

• ☐ Factor in loan repayments or interest on borrowed capital

Sales Forecasting

• ☐ Estimate daily, weekly, and monthly sales targets based on seating capacity, pricing, and local demand

• ☐ Plan for peak and off-peak sales periods (e.g., weekends, holidays, special events)

• ☐ Include delivery and takeaway sales projections

• ☐ Revise sales forecasts regularly based on actual performance

Break-Even Analysis

• ☐ Calculate fixed and variable costs to determine break-even point

• ☐ Determine how many customers or covers are needed to cover all costs

• ☐ Recalculate break-even point if new costs arise or pricing changes

• ☐ Use this analysis to set realistic profit margins

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C. Cash Flow Management

Managing Cash Flow

• ☐ Set up a cash flow forecast (track income and expenses on a weekly/monthly basis)

• ☐ Monitor daily sales and compare to projections

• ☐ Ensure timely invoicing and payments from any third-party services (e.g., catering or event bookings)

• ☐ Maintain enough working capital to cover at least 3 months of expenses

• ☐ Plan for seasonal fluctuations and adjust staffing and ordering accordingly

Working Capital

• ☐ Ensure enough liquidity to cover short-term obligations (wages, utilities, food supplies)

• ☐ Maintain a buffer for unexpected events (e.g., equipment failure, unexpected repairs)

• ☐ Set aside cash reserves to cover loan repayments and interest

Payment Terms & Vendor Relationships

• ☐ Negotiate favourable payment terms with suppliers (e.g., 30-day credit terms)

• ☐ Avoid upfront payments where possible to maintain liquidity

• ☐ Regularly review supplier contracts and terms to manage costs effectively

• ☐ Maintain positive relationships with suppliers to avoid disruptions

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D. Profit Margins & Cost Control

Food & Beverage Cost Control

• ☐ Calculate food cost percentage (ideal range: 25-35%)

• ☐ Regularly review menu prices and ingredients costs

• ☐ Monitor portion control to reduce waste and maintain consistency

• ☐ Negotiate bulk buying discounts with suppliers where possible

• ☐ Use seasonal ingredients to reduce costs

Labour Cost Control

• ☐ Calculate labour cost percentage (ideal range: 20-30%)

• ☐ Optimise staff scheduling to match peak service times

• ☐ Consider part-time or temporary staff during busy periods to reduce fixed wage costs

• ☐ Cross-train staff to improve flexibility and reduce overtime

• ☐ Monitor productivity and identify areas for efficiency improvement

Overhead Cost Control

• ☐ Track and reduce utility bills (energy-saving appliances, smart metres)

• ☐ Regularly review insurance policies and utility contracts to ensure competitive pricing

• ☐ Minimise waste in areas like cleaning supplies, packaging, and non-essential purchases

Gross Profit Margin Monitoring

• ☐ Calculate gross profit margin for each menu item

• ☐ Remove or adjust underperforming items that yield low margins

• ☐ Regularly monitor gross profit margins and adjust pricing strategies

• ☐ Compare menu prices with competitors while maintaining profitability

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E. Financial Reporting & Monitoring

Regular Financial Reporting

• ☐ Set up monthly profit and loss statements (P&L)

• ☐ Track key performance indicators (KPIs):

  • Revenue per cover

  • Average spend per customer

  • Food and beverage cost percentage

  • Labour cost percentage

  • Profit margins

• ☐ Compare actual performance against forecasts

• ☐ Identify trends in sales, expenses, and profitability

Balance Sheet Management

• ☐ Track assets (cash, equipment, inventory) and liabilities (loans, debts)

• ☐ Monitor cash flow from operations, investing, and financing activities

• ☐ Review balance sheets quarterly to ensure financial health

Bookkeeping & Accounting

• ☐ Hire an accountant or use accounting software (Xero, QuickBooks, etc.)

• ☐ Ensure accurate record-keeping of all expenses and revenues

• ☐ Reconcile bank statements monthly

• ☐ Prepare for year-end tax filing and financial statements

F. Financing & Loans

Managing Loans & Debt

• ☐ Ensure timely repayment of loans or lines of credit

• ☐ Refinance high-interest loans when possible to reduce interest payments

• ☐ Negotiate favourable terms with lenders to extend repayment timelines if needed

• ☐ Track interest rates and explore refinancing options to reduce costs

Credit Control

• ☐ Establish a credit line with suppliers to manage cash flow

• ☐ Regularly review and improve your restaurant's credit score

• ☐ Avoid overreliance on credit and maintain a healthy balance between equity and debt

 

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G. Taxes & Regulatory Compliance

VAT Compliance

• ☐ Register for VAT if annual turnover exceeds £90,000

• ☐ Keep detailed VAT records and submit VAT returns on time (quarterly)

• ☐ Claim VAT on eligible purchases (e.g., food, equipment, supplies)

• ☐ Review VAT schemes (e.g., Flat Rate Scheme for small businesses)

Income & Corporation Tax

• ☐ Submit annual tax returns on time (Self-Assessment for sole traders, Corporation Tax for Ltd companies)

• ☐ Take advantage of available tax reliefs (e.g., capital allowances for equipment)

• ☐ Set aside funds for income or corporation tax to avoid penalties

• ☐ Hire an accountant to manage complex tax filings and deductions

Payroll & National Insurance Contributions

• ☐ Set up a PAYE system to handle employee income tax and National Insurance contributions

• ☐ Ensure all staff are paid at least the minimum wage or living wage

• ☐ Submit payroll data to HMRC monthly

• ☐ Stay compliant with pension auto-enrolment and contributions

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H. Long-Term Financial Planning

Growth & Expansion Planning

• ☐ Plan for expansion (opening new locations, offering catering services, etc.)

• ☐ Reinvest profits into the business for growth opportunities (e.g., marketing, new equipment)

• ☐ Explore franchising or partnerships to scale operations

• ☐ Conduct market research to assess demand for expansion

Exit Strategy

• ☐ Plan an exit strategy (sale, franchising, or succession planning)

• ☐ Build up business equity and goodwill to improve future valuation

• ☐ Consider future investors or a merger as part of long-term financial planning

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Insurance Requirements

Essential Insurances

• ☐ Public Liability Insurance

• ☐ Employer’s Liability Insurance

• ☐ Contents Insurance (equipment, furniture, etc.)

• ☐ Buildings Insurance (if you own the premises)

• ☐ Stock Insurance

• ☐ Business Interruption Insurance

• ☐ Product Liability Insurance (for food quality issues)

• ☐ Cyber Insurance (if using online payment systems)

Supplier Management

A. Food & Beverage Suppliers

1. Fresh Produce Suppliers

   • Fruits & Vegetables

   • Meat & Poultry

   • Fish & Seafood

2. Dairy & Eggs

3. Dry Goods & Pantry Essentials

   • Herbs, Spices & Condiments

   • Grains, Rice, & Pasta

   • Canned & Jarred Goods

4. Alcoholic Beverages Suppliers

   • Wine Suppliers

   • Beer Suppliers

   • Spirits Suppliers

5. Non-Alcoholic Beverages Suppliers

   • Soft Drinks

   • Coffee & Tea

   • Water Suppliers

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B. Equipment & Kitchen Suppliers

1. Kitchen Equipment Suppliers

   • Cooking Equipment

   • Refrigeration Equipment

2. Smallware & Utensils

   • Cutlery, Crockery & Glassware

   • Chef Knives & Cooking Tools

3. EPOS Systems & Tech Suppliers

   • Point-of-Sale Systems

   • Online Ordering & Delivery Systems

   • Table Management Systems

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C. Cleaning & Hygiene Suppliers

1. Cleaning Chemicals & Supplies

   • General Cleaning Supplies

   • Dishwashing Chemicals

2. Pest Control Services

3. Window and Premises Cleaners

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D. Packaging & Takeaway Supplies

1. Takeaway Containers & Utensils

   • Eco-Friendly Packaging

   • Custom Branding

2. Delivery Supplies

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E. Waste Management Suppliers

1. Food Waste Disposal

2. General Waste & Recycling Suppliers

   • Recycling Services

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F. Linen & Uniform Suppliers

1. Table Linens & Napkins

2. Uniforms & Chef Wear

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G. Supplier Relationships & Management

1. Supplier Contracts & Negotiation

2. Payment Terms & Conditions

3. Supplier Audits & Quality Control

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Staff Management

Staff Recruitment

• ☐ Hire qualified chefs and kitchen staff

• ☐ Hire waiting and bar staff

• ☐ Hire managerial positions (general manager, shift manager)

• ☐ Set up induction and training programmes

Payroll & Benefits

• ☐ Set up payroll system

• ☐ Pension Auto-Enrolment

• ☐ Health and Safety Training

• ☐ Allergen Awareness Training

• ☐ Regular appraisals and performance reviews

Staff Wellbeing

• ☐ Establish an employee assistance programme

• ☐ Rotas and fair work-life balance

• ☐ Staff meals and discounts

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Marketing & Brand Strategy

Brand Development

• ☐ Develop brand identity (logo, colour scheme, tone of voice)

• ☐ Create a strong online presence (website, social media)

• ☐ Hire a photographer for food and restaurant images

• ☐ Develop loyalty programs and promotions

Marketing Channels

• ☐ Website SEO and Google My Business setup

• ☐ Social Media Strategy (Facebook, Instagram, Twitter)

• ☐ Email marketing

• ☐ Local advertising (flyers, billboards, etc.)

Launch & PR Strategy

• ☐ Organise a grand opening event

• ☐ Reach out to food bloggers and influencers

• ☐ Run special promotions (discounts, happy hours)

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IT Systems & Infrastructure

EPOS Systems

• ☐ Install and set up EPOS system

• ☐ Integrate with kitchen and online orders

• ☐ Set up inventory management systems

Website & Online Ordering

• ☐ Restaurant website with menu and booking system

• ☐ Enable online ordering and delivery partnerships (e.g., Deliveroo, UberEats)

• ☐ Manage customer reviews (Google, TripAdvisor)

Payment Systems

• ☐ Contactless payment setup

• ☐ Install card machines

• ☐ Set up online payment methods

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Operations & Day-to-Day Management

Daily Procedures

• ☐ Opening and closing checklists

• ☐ Inventory management and stock control

• ☐ Waste management and recycling

• ☐ Daily cash reconciliation

Kitchen Operations

• ☐ Kitchen cleanliness and food prep standards

• ☐ Waste disposal and recycling procedures

• ☐ Efficient prep schedules and mise en place

Customer Service

• ☐ Implement a customer service policy

• ☐ Train staff in handling complaints

• ☐ Encourage feedback via surveys/reviews

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Property Requirements and Planning

Location Analysis

• ☐ Assess foot traffic and local competition

• ☐ Evaluate proximity to suppliers and delivery access

• ☐ Consider nearby parking or transport links for customers

• ☐ Research local demographics (age, income, etc.)

Building Specifications

• ☐ Adequate size for kitchen, seating, storage, and staff areas

• ☐ Proper layout for customer flow and kitchen efficiency

• ☐ Potential for expansion or alterations

• ☐ Check for existing equipment or furniture included in the lease

Lease Terms

• ☐ Negotiate rent and rent-free periods

• ☐ Clarify landlord responsibilities (maintenance, utilities, etc.)

• ☐ Set lease length and renewal options (consider break clauses)

• ☐ Understand tenant obligations (refurbishment, repairs)

• ☐ Ensure subletting and signage rights if needed

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B. Planning Permission & Building Regulations

Planning Permission

• ☐ Confirm the building’s current use class (Class E – for restaurants)

• ☐ Apply for change of use if necessary

• ☐ Apply for planning permission for structural changes or outdoor seating

• ☐ Seek permission for signage, especially in conservation areas

• ☐ Investigate local council restrictions or special zones (e.g., pedestrianised areas)

Building Regulations Compliance

• ☐ Ensure compliance with fire safety regulations (fire doors, escape routes)

• ☐ Check ventilation and kitchen extract systems for proper air circulation

• ☐ Accessibility for disabled customers (ramps, toilets, etc.)

• ☐ Install adequate drainage and plumbing for kitchen and customer toilets

• ☐ Insulation and soundproofing to comply with noise regulations

• ☐ Comply with energy efficiency standards (lighting, heating systems)

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C. Property Fit-Out & Refurbishment

Interior Design & Refurbishment

• ☐ Hire an architect or interior designer (for layout and aesthetics)

• ☐ Create an efficient kitchen layout with zones for prep, cooking, cleaning

• ☐ Ensure space for customer flow and comfortable seating arrangements

• ☐ Design accessible toilets and facilities for customers with disabilities

• ☐ Plan for storage space (dry goods, refrigerated storage, wine cellar)

Utilities & Infrastructure

• ☐ Install or upgrade gas, electricity, and water systems (consider sustainability)

• ☐ Install heating, ventilation, and air conditioning (HVAC) systems

• ☐ Ensure proper lighting for dining areas, kitchen, and toilets

• ☐ Set up security systems (CCTV, alarms, etc.)

• ☐ Install waste disposal systems (separate general, recyclable, and hazardous waste)

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D. Ongoing Property Management

Maintenance & Upkeep

• ☐ Regularly check and maintain plumbing, electrical, and HVAC systems

• ☐ Hire a cleaning service for deep cleaning and daily cleaning schedules

• ☐ Manage pest control with regular inspections

• ☐ Schedule repainting, equipment upgrades, and refurnishing as needed

• ☐ Landscape and maintain outdoor spaces (if applicable)

Utility Contracts

• ☐ Set up contracts for gas, electricity, and water with competitive providers

• ☐ Ensure regular metre readings to avoid overcharges

• ☐ Explore renewable energy options (solar panels, energy-efficient appliances)

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E. Fire & Security

Fire Safety

• ☐ Install fire alarms, smoke detectors, and sprinkler systems

• ☐ Provide fire extinguishers and blankets in key areas

• ☐ Conduct fire risk assessments annually

• ☐ Train staff on fire safety protocols and regular drills

• ☐ Ensure compliance with fire door regulations

Security Measures

• ☐ Install CCTV cameras (indoor and outdoor)

• ☐ Set up burglar alarms and secure entry points

• ☐ Invest in secure locking systems and cash handling procedures

• ☐ Consider a security service for busy or late-night periods

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F. Sustainability & Environmental Compliance

Energy Efficiency

• ☐ Install energy-efficient lighting and appliances

• ☐ Use smart metres to track energy consumption

• ☐ Consider motion sensors for lighting in low-use areas (toilets, storage)

• ☐ Implement eco-friendly heating systems

Waste Management

• ☐ Set up recycling systems (glass, plastic, cardboard)

• ☐ Ensure proper food waste disposal and composting options

• ☐ Partner with local charities or food waste initiatives for surplus food

• ☐ Track and reduce water usage through efficient fixtures and appliances

Managing utilities and waste efficiently is crucial for running a profitable and environmentally friendly restaurant in the UK. Below is a detailed checklist to help restaurant operators plan for their energy, electricity, waste management, and other utility needs.

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Supplier Management: Utilities & Waste

A. Energy & Electricity Suppliers

Choosing Energy Suppliers

• ☐ Compare rates from different energy suppliers (gas and electricity)

• ☐ Consider fixed vs variable tariff options

• ☐ Investigate green energy suppliers for renewable options

• ☐ Assess contract length, exit fees, and flexibility

• ☐ Monitor energy consumption patterns to select the best pricing plan

Energy Efficiency Measures

• ☐ Install energy-efficient kitchen appliances (cookers, ovens, refrigerators)

• ☐ Use LED lighting and energy-saving bulbs in the restaurant and kitchen

• ☐ Set up smart metres to track energy usage and reduce waste

• ☐ Schedule regular maintenance of gas and electrical systems to maintain efficiency

• ☐ Invest in energy-efficient heating, ventilation, and air conditioning (HVAC) systems

• ☐ Consider renewable energy options (solar panels, heat pumps)

Energy Conservation Practices

• ☐ Implement a shut-down protocol for non-essential equipment during off-hours

• ☐ Train staff to reduce energy consumption (turn off lights, reduce oven preheating times)

• ☐ Regularly check for air leaks or insulation issues that could increase heating costs

• ☐ Schedule periodic energy audits to identify areas of improvement

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B. Water Suppliers & Management

Water Supplier Selection

• ☐ Compare prices and services from different water suppliers (check if your region is deregulated for water supply competition)

• ☐ Understand water usage charges, fixed rates, and wastewater costs

• ☐ Consider installing a sub-meter to monitor water consumption more accurately

Water Efficiency Measures

• ☐ Install water-saving devices such as low-flow taps, dual-flush toilets, and water-efficient dishwashers

• ☐ Reuse grey water for cleaning or plant watering (if feasible and compliant)

• ☐ Fix leaks or dripping taps promptly to avoid wastage

• ☐ Conduct regular maintenance of pipes, sinks, and drainage systems to prevent blockages

• ☐ Consider rainwater harvesting systems for landscaping or cleaning

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C. Waste Management Suppliers

Choosing a Waste Management Provider

• ☐ Compare waste management providers for recycling and general waste disposal

• ☐ Ensure compliance with UK waste disposal regulations (Waste Duty of Care)

• ☐ Select a provider that offers flexible pick-up schedules to suit your restaurant's needs

• ☐ Confirm that hazardous waste (e.g., cooking oils, chemicals) is disposed of safely and legally

• ☐ Consider providers who offer food waste composting or recycling services

Waste Reduction Strategies

• ☐ Separate waste into recyclables (glass, plastic, cardboard, paper) and general waste

• ☐ Set up a food waste recycling system to reduce landfill impact

• ☐ Partner with local composting programs or food waste charities

• ☐ Implement a waste inventory system to track and reduce unnecessary food waste

• ☐ Train staff on waste reduction and recycling practices

• ☐ Encourage customers to recycle or use eco-friendly takeaway containers

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D. Gas Suppliers

Gas Supply Management

• ☐ Compare commercial gas suppliers and tariffs based on consumption needs

• ☐ Check contract terms, rates, and flexibility of gas supply contracts

• ☐ Ensure you have gas safety certification for all gas appliances (required annually)

• ☐ Invest in high-efficiency gas equipment (boilers, ovens) to reduce consumption

Gas Safety

• ☐ Schedule annual Gas Safe checks and maintain certification

• ☐ Install gas leak detectors in key areas (kitchen, storage)

• ☐ Train staff in gas safety procedures and emergency protocols

• ☐ Ensure proper ventilation in gas appliance areas

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E. Broadband & Telephone Providers

Internet & Telephone Setup

• ☐ Compare broadband providers for speed, reliability, and cost

• ☐ Ensure that the internet service can handle POS systems, online ordering, and guest Wi-Fi

• ☐ Negotiate a contract with a business line phone provider (landline and/or VOIP)

• ☐ Set up customer Wi-Fi, ensuring compliance with GDPR regulations

 

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F. Sustainability in Utility Usage

Eco-Friendly Practices

• ☐ Use eco-friendly packaging materials and reduce plastic usage

• ☐ Opt for low-carbon and renewable energy suppliers

• ☐ Install energy and water-saving technology (e.g., motion sensor lights, energy-star equipment)

• ☐ Compost food waste and use local suppliers to reduce the carbon footprint

• ☐ Run awareness campaigns for staff and customers on sustainability initiatives

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G. Monitoring and Management

Utility Bill Management

• ☐ Use energy management software to track electricity, gas, and water usage

• ☐ Set alerts for unusual usage patterns (indicating potential leaks or inefficiencies)

• ☐ Audit your utility bills periodically to check for billing errors or overcharges

• ☐ Benchmark your restaurant's utility consumption against industry averages

Supplier Contracts Review

• ☐ Regularly review and renegotiate contracts with utility and waste suppliers

• ☐ Check if you can switch to better deals or more eco-friendly suppliers

• ☐ Ensure contracts allow flexibility as your restaurant’s needs evolve

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Market Research & Feasibility

• ☐ Target Market Identification: Who are your ideal customers (age, demographic, preferences)?

• ☐ Competitive Analysis: Identify local competitors, their strengths, weaknesses, and what sets your restaurant apart.

• ☐ Location-Specific Trends: Assess the demand for your concept in your chosen location, considering factors such as foot traffic, local tastes, and dining habits.

• ☐ Feasibility Study: Evaluate the profitability potential of the business idea by comparing startup and operational costs to the expected revenue.

Concept Development & Brand Story

• ☐ Restaurant Theme & Concept: Detailed description of the restaurant’s theme, cuisine, target audience, and overall concept.

• ☐ Menu Development: Detailed overview of menu items, dietary considerations (e.g., vegan, gluten-free), ingredient sourcing, and how the menu will evolve seasonally or over time.

• ☐ Brand Story: Craft a compelling narrative that captures your restaurant's mission, values, and vision.

Customer Experience & Engagement

• ☐ Customer Journey Mapping: Plan every touchpoint from pre-visit (website, social media) to post-visit follow-up (feedback, loyalty programs).

• ☐ Customer Loyalty Programs: Design strategies for customer retention through loyalty schemes, memberships, or reward programs.

• ☐ Event Hosting & Private Dining: Plan to offer event services such as private dining or catering for parties, corporate events, etc.

Technology & Innovation

• ☐ Restaurant Management Software: Research and invest in software for reservation management, inventory control, employee scheduling, and customer feedback.

• ☐ Automation & AI: Look into the use of AI for menu recommendations, marketing automation, and chatbots for customer service (e.g., reservations, inquiries).

• ☐ Mobile Ordering & Apps: Consider developing a restaurant app for seamless online ordering, delivery, and loyalty programs.

Sustainability & Community Impact

• ☐ Eco-friendly Practices: Consider implementing a zero-waste policy, sourcing local and organic ingredients, and reducing plastic in takeaways.

• ☐ Sustainable Sourcing: Establish relationships with local farmers and ethical suppliers.

• ☐ Community Engagement: Plan initiatives to give back to the community, such as partnering with local charities or sponsoring local events.

Financial Risk Management

• ☐ Scenario Planning: Plan for different financial scenarios (best case, worst case, moderate) and prepare contingency strategies for economic downturns, pandemics, or supply chain disruptions.

• ☐ Insurance Beyond Essentials: Consider more niche insurances such as Key Person Insurance (for vital staff members) or Business Legal Protection.

Employee Training & Development

• ☐ Ongoing Training Programs: Include continuous professional development and training in food safety, customer service, and management skills.

• ☐ Employee Retention Strategy: Focus on retaining talent through benefits, bonuses, and a positive work culture.

• ☐ Diversity & Inclusion: Foster a diverse, inclusive work environment and ensure equal opportunity practices.

Technology Infrastructure for Growth

• ☐ Scalable POS System: Choose systems that can scale as your business grows or expands into multiple locations.

• ☐ Data Analytics: Utilise data analytics tools for tracking sales, customer preferences, and operational efficiency.