Grill and Chill: A Traditional Home-Style Restaurant Business Plan Report

Read the business plan report for Grill and Chill, a traditional home-style restaurant located in Bristol, UK. The report includes details about the location, market analysis, product description, USP, competitor analysis, and more. The restaurant will serve family-style meals and provide healthier options for kids. The owners have over 25 years of combined expertise in the restaurant industry. Sales predictions imply 1700 clients each week, for a weekly sales total present in very small amount which is over 19,728 or £1,028,000 per year. The restaurant will have a blue and checkered decor with wooden center chairs and cushioned seats. The restaurant will be located in the West Road Shopping Mall in Bristol, UK.

002 Individual
business plan report

Executive Summary
The classic home style restaurant will have 86 seats and will serve family-style meals and
service. There's roasted chicken, pot roast, steaks, and pork chops on the menu, as well as
standard hamburgers, wraps, and big salads. The restaurant will provide specific alternatives
such as healthier foods and smaller quantities for the kid’s menu. David and John Wright will
run the restaurant as a family business. They have over 25 years of combined expertise in the
restaurant and dining sector. The Wright will lease a 3400 square foot facility in West Road
Shopping Mall, a pre-existing retail center in Bristol, UK. Previously, the facility was rented as
an Italian restaurant. Regardless of the fact that the premises was formerly used as a restaurant,
the prior tenant eliminated the most of the furniture, fixtures, and apparatus that must be
substituted. Additional renovations will be required to upgrade the laboratories and improve
table space in the dining environment (Agim, 2021). The tablecloths will be blue and checkered,
with wooden center chairs. Dinner tables will be surrounded by wooden chairs with cushioned
seats.
Sales predictions imply 1700 clients each week, for a weekly sales total present in very small
amount which is over 19,728 or £1,028,000 per year. This corresponds to around 302 per square
foot in yearly sales, putting typical home restaurants on the map as a very desired idea for
ownership in a table service industry where 200 to 325 per square feet is regarded fairly lucrative
and hence a decent investment. Total beginning expenditures will be 363,000, with the owner
contributing 174,000 and the remainder covered by a planned bank loan.
The Grill and Chill restaurant will be a fascinating restaurant that combines an unusual
environment with superb and unique food. The goal is to provide not just a wonderful food
variety, but also prompt and quality service - customer pleasure is our number one priority. The
restaurant will serve a mature and diversified people, couples and singles, kids with their
different preferences (Alves, 2022). Two characteristics were shared by the top 10 restaurants in
Bristol city: snug, trendy decor and moderately priced, locally tailored meals. Only one of them
provided typical home-style cuisine. The majority of them were in Queen Square. Our rivals are
on the correct track, but only the 'Grill and Chill' restaurant is founded on thorough market
research in the local market.

Contents
Executive Summary.........................................................................................................................2
BUSINESS DETAILS.....................................................................................................................4
LOCATION.....................................................................................................................................4
MARKET / INDUSTRY ANALYSIS............................................................................................4
PRODUCT / SERVICE DESCRIPTION........................................................................................5
USP AND COMPETITOR ANALYSIS.........................................................................................6
OPERATION PLAN.......................................................................................................................6
RISK AND CONTINGENCY PLANS...........................................................................................7
SALES AND MARKETING STRATEGY.....................................................................................8
FINANCE AND FUNDING PLANS............................................................................................10
MANAGEMENT TEAM..............................................................................................................11
REFERENCES..............................................................................................................................12

BUSINESS DETAILS
The name of the restaurant is Grill and Chill which is located in the Bristol City, UK. In
West Road Shopping Center, Bristol City, at 7950 Camp Bowie West Blvd., there will be a
traditional home-style restaurant. David and John Wright will be the sole owners and operators
of the eatery. From pot roast and mashed potatoes to burger melts and vanilla ice cream, the
eatery will provide a selection of traditional home-style favorites. Traditional Home-Style
Restaurant will be set up as a sole proprietorship, with Jeff Wright, doing business as Traditional
Home-Style Restaurant, as the only owner and operator. Traditional Home-Style Restaurant is
officially registered in Bristol, a state that values communal property.
Traditional Home-Style Restaurant will operate various shifts every day of the week for
lunch and supper. Schedules will be written by David. In order to keep a constant labor cost
control, the schedules will be constructed in a way that will provide the capacity to raise or
reduce hourly labor in accordance with sales volume. High quality prepared goods will be
adequately accessible to fulfill requests during peak business hours if proper labeling and
rotation processes are combined with appropriate storage facilities. During off-peak business
hours, replenishment and continued preparation will still be done (Atah, 2020). The arrangement
of the restaurant, which includes the dining area, kitchen, and service line, has been created with
efficiency and adaptability in mind to handle changes in customer traffic and peak mealtimes.
Ordering, receiving, and keeping enough inventory to satisfy production needs will be Jeff
Wright's responsibility. In order to maintain freshness, order schedules for perishable goods will
be staggered, with numerous orders placed each week. Less frequent orders for typical groceries
and supplies will be placed in accordance with a pre-set timetable and available storage.
Administrative System of the Restaurant:
The Wrights must keep up with daily monetary outlays because they have a small crew.
With these daily administrative reports, a POS system will be of great use to them:
Daily Cash Management - Every day, real cash and credit card deposits will be compared against
sales and revenues recorded by the POS system. The daily maximum for acceptable over/under
sums will be £5.00. Management will immediately undertake an audit to account for
discrepancies that are higher than £5.00. For accuracy, monthly totals will be compared to real

P&L statements. Receipts from credit cards, debit cards, and cash will all be put in a savings
account (Babb, 2022).
Purchasing Payables/Records - Daily invoices and credits will be processed and recorded by a
part-time bookkeeper. There will be easy access to reports that list all cash, cheque, and accounts
have check signing power for the general operating account.
Prime Cost Report on Weekends - Every week, Jeff Wright will provide a report that details the
gross profit margin following the deduction of labor and cost of products sold from sales
revenue. This kind of restaurant's prime cost is anticipated to be between 60% and 650%.
The most accurate indicator of management's ability to run the restaurant is proper control of the
prime cost.
Processing of payroll - Payroll checks will be delivered every two months. In order to prepare for
transfer to the payroll system, Jeff Wright will run reports from the time & attendance system,
make the required corrections, and prepare. A payroll processing service will handle the
processing of payroll.
LOCATION
Located in the Benbrook neighbourhood of Fort Worth, Bristol’s West Roads Shopping
Mall is a retail strip center where the 3,400 square foot restaurant will be situated. At the junction
of Camp Bowie and Cherry Road, the restaurant is situated in a densely populated
neighbourhood. The 2010 U.K. Census Report indicates that Benbrook, a suburb of Fort Worth,
Bristol city, has a population of over 51,000 people payable transactions (Borg, 2021). The
bookkeeper will create check disbursements. The general manager will
. Single-family and multi-family dwellings make up the majority of the nearby residential
population. The average household makes £46,532. The eatery will be in a strip mall near the
bustling crossroads of Cherry and Camp Bowie roads. With easy access to Interstate 30 (less
than 12 mile south) and placed on the intersection's "going home side" (Western
Corner). They will be advertised on the West Roads Shopping Plaza as well as above the
entrance.

MARKET / INDUSTRY ANALYSIS
The restaurant sector is massive and diverse: Sales in the restaurant sector are anticipated to
reach £580.1 billion in 2010, up 2.5 percent from 2009. According to projections, restaurant
revenues will reach £604 billion in 2011 and account for 4% of the nation's GDP. In 2011, it is
anticipated that the restaurant sector's entire economic effect would surpass £1.7 trillion. More
than 130 million individuals will use foodservice on an average day in UK in 2010. In 2010,
£184.2 billion was spent at full-service restaurants (Carroll, 2021). 2010 saw a rise in both snack
and non-alcoholic beverage bar sales to £24.7 billion and sales at limited-service restaurants to
$164.8 billion. (From the National Restaurant Association)
The UK restaurant business employs over 480,000 people and generates approximately £400
billion in yearly revenue. McDonald's, YUM! Brands (KFC, Pizza Hut, Taco Bell), and Darden
Restaurants are among the major corporations (Olive Garden, Red Lobster). The sector is
severely fragmented: the top 50 businesses control just 20% of the market. (First Investigation)
Full-service restaurants (FSR) and limited-service dining establishments (QSR); cafeterias;
buffets; snack bars; and non-alcoholic beverage bars comprise the business. (First Investigation).
PRODUCT / SERVICE DESCRIPTION
Along with vegetarian meals, a variety of snacks and juices are offered as a supplement. A
crucial aspect to notice is that customers are able to blend their selections of components,
expanding the combination of goods to provide consumers uniqueness. They select fresh and
nutritious organic vegetarian ingredients for customers to pick from. The goal is to offer a
distinctive and tranquil eating experience that feels like home. Providing menu options made
with high-quality ingredients at competitive pricing will help us achieve this aim, and also
taking care of the employees and customers' welfare by treating everyone with respect and
decency, just as people would at home (Dang, 2019). Provide the kind and welcoming service
that patrons would expect from a family-style restaurant to create a relaxed, comfortable
atmosphere that will satisfy them and encourage repeat business. In Fort Worth, Bristol City, at
7950 Camp Bowie West Blvd., there will be a traditional home-style restaurant. David and John
Wright will be the sole owners and operators of the eatery. From pot roast and mashed potatoes
to burger melts and vanilla ice cream, the eatery will provide a selection of traditional home-style
favorites.

The timings are provided below in which restaurant will be opened:
Monday 11:00 am – 10:00 pm
Tuesday 11:00 am – 10:00 pm
Wednesday 11:00 am – 10:00 pm
Thursday 11:00 am – 10:00 pm
Friday 11:00 am – 10:00 pm
Saturday 11:00 am – 10:00 pm
Sunday 12:00 pm – 6:00 pm
USP AND COMPETITOR ANALYSIS
USP - Traditional Home-Style Restaurant’s USP is that it will be able to provide home-style
meals at a fair price in a welcoming environment that feels "homey." The estimated range for the
average check price is £8 to £15, which aligns with the £25.00 industry standard (First
Research). It helps in negotiating better financing conditions than, example, someone just
opening a restaurant because of our current vendor experience and our outstanding credit (Doest,
2020). By providing menu choices that make use of seasonal products, it will also be able to
maintain the prices on their menu competitive. Finally, we will carefully manage our controllable
costs while keeping a tight eye on its Prime Cost Report and Inventory to keep the pricing in
check.
Competitor Analysis - The competitive edge of Traditional Home-Style Restaurant is its
workforce. The success of the company depends not only on the calibre of your food offerings
but also on the calibre of your workforce. In the workforce, it is reflected. Firstly, want to hire
members of our family who will work for lesser and reduced pay. Our long-term objective is to
build a team of individuals that share our genuine family values and have been hand-picked.
Additionally, unlike our huge chain rivals, because to our small size, It can react rapidly to
changing economic conditions and make adjustments, enabling them to be proactive. (In
contrast, our corporate competitors must adhere to their corporate regulations more strictly,
which slows down their reaction time (Doubleday, 2018).
Porter’s Five forces model for the Restaurant are explained below:

Threat of New Entrants: By using a reduced-price approach, cutting expenses, and offering
new value propositions to the clients, new competitors in the hospitality industry increased
pressure on Restaurant Grill and Chill. All these obstacles must be overcome for Restaurant Grill
and Chill to maintain its competitive advantage.
How restaurant Grill and Chill will handle the threats of new entrants-
By developing novel food products and services. In addition to bringing in new consumers, new
cuisines also provide existing customers a reason to purchase Restaurant Grill and Chill.
Through creating economies of scale that will allow the fixed cost per unit to be reduced.
Increasing resources and investing in research and development Newcomers are less likely to
enter a competitive market when established competitors like Restaurant Grill and Chill
consistently set the standards (Eyasin, 2021). It greatly decreases the window of remarkable
earnings for new businesses, discouraging them from entering the market.
Bargaining Power of Buyers:
Buyers may be a picky bunch. They want to spend as little money as they can while purchasing
the greatest products. Long-term profitability for Restaurant Grill and Chill was impacted by
this. The potential of clients to obtain growing discounts and offers increases according to the
size and strength of Restaurant Grill and Chill's customer base.
How restaurant Grill and Chill will tackle the bargaining power of buyers-
Through establishing a sizable consumer base. In two ways, this will be advantageous.
Buyer negotiating strength will be lessened, and the company will have the chance to simplify its
sales and manufacturing procedures. by creating fresh things quickly. Customers frequently look
for offers and discounts on well-known items, so if Restaurant Grill and Chill consistently
introduces new products, it may reduce their ability to bargain. Additionally, the introduction of
new goods will stop existing clients from switching to competitors of Restaurant Grill and Chill.
Bargaining Power of Suppliers:
Most hospitality businesses get their raw materials from a variety of providers. Suppliers
with a monopoly position have the power to lower Restaurant Grill and Chill's profit margins.
Powerful suppliers in Consumer Services sector use their negotiating power to extract higher
prices from the firms in hospitability field. Higher supplier negotiating power generally has the
effect of reducing hospitality's total profitability.
How restaurant Grill and Chill will tackle the bargaining power of suppliers-

 By creating a productive supply chain with a variety of vendors.
 By exploring with product designs utilizing several materials, a corporation may switch
to another if the price of one raw material increases.
 Creating devoted suppliers whose businesses rely on the company. One of the lessons
Restaurant Grill and Chill may take from Wal-Mart and Nike is how these corporations
built third-party manufacturers whose business is totally dependent on them, resulting in
a situation in which these third-party manufacturers have substantially less negotiating
leverage than Wal-Mart and Nike.
Threat of Substitute Products:
Industry profitability decreases when a new product or service satisfies a comparable client
demand in a different way. Hardware storage devices can be replaced by services like Dropbox
and Google Drive (Gqwaru, 2018). If a substitute product or service delivers a value proposition
that is significantly different from the existing market offerings, it poses a serious challenge to
the existing market.
How restaurant Grill and Chill will tackle the threat of substitute items/ services-
 By focusing on services as opposed to merely products.
 By being aware of the customer's primary needs rather than what they are purchasing. By
making it more expensive for customers to switch brands.
Competitive Edge:
Price reductions and a decline in the industry's overall profitability will result from fierce
competition among the current companies. The hospitality sector in which Restaurant Grill and
Chill works is quite competitive. The total long-term profitability of the company is affected by
this rivalry (Vila Garro, 2021).
How restaurant Grill and Chill will tackle the deep competitiveness among the competitors
in hospitability industry-
 Through creating a long-lasting distinction.
 Through expanding scale to improve its ability to compete.
 Cooperating with rivals to expand the market rather than only fighting for a limited
market.
Porter Five Forces' Effects on Restaurant Grill and Chill -

Restaurant Grill and Chill strategists may get a thorough view of what affects an
organization's profitability in the hospitality sector by looking at all five competing factors. They
have the ability to spot paradigm-shifting trends early on and act quickly to seize the moment
(Harding, 2018). Restaurant managers may sway these factors to their advantage by thoroughly
knowing the Porter Five Forces.
OPERATION PLAN
Customers will enter the restaurant to find a laid-back ambiance and be greeted with
warm smiles as if they were returning home. The homey atmosphere of the eateries is where the
chains have failed in their attempts to imitate them. One of a restaurant's most crucial features,
the friendliness of the employees, has been supplanted by the POS system called "The Expediter"
used to track inventories and time meals! A few chain restaurants are beta testing self-pay tables
in consideration of this (Jean-Pierre, 2021). Traditional Home-Style Restaurant plans to establish
itself as the best home-style eatery in the Benbrook region of Bristol City, UK. We'll achieve this
by offering affordable, high-quality home-style meals made with premium ingredients.
Customers will appreciate the cosy interior, which has wood tables and checked tablecloths.
THR aspires to be the best restaurant to work for. We think that working in the restaurant
business is a fantastic way to start a career or a full-time endeavor. In fact, about half of all
individuals have worked in the restaurant sector, according to the Restaurant Association at some
www.FASTBusinessPlans.com. Food Service Business Plan, 16 times during their life, and more
than one in four individuals worked in a restaurant for their first employment. By setting up
routine performance evaluations and offering bonuses and other incentives to inspire
the workers, it will be proactive with the personnel (Lawton, 2021). Staff will have the access to
the most recent training materials for worker safety and managing safe food.
Traditional Home-Style Restaurant will continue to follow emerging marketing trends in
the sector. In addition to a website featuring our menu, map, and driving instructions, they will
also use other social media like Twitter and have a Facebook profile. They will collaborate with
Yelp and Groupon. According to recent research, the loyalty program and birthday club can
improve profits by as much as 15%.
Exit Strategy:

Restaurant furnishings, fixtures, and kitchenware would be disposed of through auction. The
extra assets, including the tablecloths, silverware, and staff uniforms, might be sold at auction or
on eBay. Food inventory would be regarded as a write-off due to its short perishable duration.
Pricing Strategy:
Since the profitability of each dish can vary greatly and originally determines the cost of the
menu items, cost accounting is vital at Traditional Home-Style Restaurant. They will make use
of their favorable credit terms with suppliers and change our menu to better reflect seasonally,
such as in local produce products (Li, 2020). They will also pay particular attention to the Prime
Cost Report, which focuses on the labor and cost of goods sold expenditures that may be
controlled. The staff costs can now has limits as a new start-up by employing family and friends
who will work for modest and reduced rates.
RISK AND CONTINGENCY PLANS
While the strategic goals for Grill and Chill were carefully planned, it is possible that they
may not be accomplished. The Beans have chosen to create an acceptable zone for fulfilling sales
and financial targets. A 10% negative departure from planned sales and estimated returns on
assets will be permitted for both sales and financial targets. Certain steps will be taken if sales
target and returns on investment fall short of 90 percent of estimates. Among these activities are:
 When sales are unacceptable in the starting year:
Fancy's Foods will address poor sales levels during the first year by boosting in-store marketing
of Grill and Chill (van Algemene Zaken, 2021). The Wright will personally organize and carry
out these promos during peak shopping hours on weekends. Fancy's Foods will advertise in the
weekly shopping circulars of the stores for one month if sales do not grow within one month of
the in-store promotions.
 If the unacceptable sales level comes in Bristol City:
In Bristol City, UK, inadequate sales figures will be examined after 6 months of promoting
products in the metropolitan region. Fancy's Foods would contemplate engaging with local
marketing professionals in Bristol city to carry out in-store promotions and push the items to the
stores if acceptable sales levels are not met. This agreement will be based on sales commissions,

which the experts and Fancy's Foods will decide upon. This will provide the specialists an
incentive to increase restaurant sales at the Grill and Chill.
 When the liquidity of business is unacceptable:
In the event that the business's liquidity is inadequate, Fancy's Foods will review its accounts
receivable practices to ensure that payment periods are reasonable and that payments are
received on time. Additionally, cash flow estimates will be analyzed to discover whether
unanticipated cash layouts/expenses are jeopardizing the enterprise's financial stability.
 When the returns on liquidity are unacceptable:
Fancy's Foods will initially evaluate and compare per-unit production and marketing costs with
sales prices if returns on assets and owners' equity drop below acceptable levels. Price increases
will be considered if the margins for products sold at specialty/gourmet stores are very narrow
(Mambo, 2021). This method, however, is problematic for products sold in ordinary grocery
stores since established non-flavored alternatives already exist at lower prices and a price rise
may result in lost sales. As a result, Fancy's Foods will assess the possibility for lowering
manufacturing costs and look into alternative marketing and distribution strategies.
SALES AND MARKETING STRATEGY
It is crucial to provide excellent customer service. According to consumer studies, just 1 in
20 patrons who have a problem in a restaurant will inform management of it. The objective will
be to deliver a fantastic home-style dinner together with first-rate customer service.
 Training programs will contain instructional resources to teach our staff about customer
impression, service attitudes, and how to address guest complaints. Periodic staff
meetings led by David and John will review policies, improve visitor happiness, and
maintain a general channel of communication between employees and management
(Steinmann, 2022). The staff will recognize any visitor concerns and report them to
management. There will be procedures in place for all kinds of visitor concerns. More
significant complaints will be kept on file and recorded. Customer surveys or the
employment of mystery shoppers will be used to gather feedback from customers.
Strengths Weaknesses

 The restaurant’s prime location helps in
easy access from Interstate.
 Well trained staff with an experience of
about 25 years in the restaurant
industry.
 Owner has expertise in the catering
sector, and has already developed a
client base and certified vendors.
 Due to the small size, their believe is to
provide exceptional quality by hand
selecting our market specials when
compared to the larger corporate
competitors (Sina, 2020).
 The same concept holds true in the
staffing requirements, by hand selecting
the employees striving to offer
unsurpassed service when compared to
our larger competitors.
 Hiring and keeping skilled workers.
 There won't be much wiggle space for
error if the margins are tight.
Opportunity
 There are little entrance barriers, which
opens up new business options.
 Provide extra catering services.
Threats
 Government regulations, including
those governing restaurant operations,
food safety, and labor protection at the
federal level and local regulations
governing health, sanitization, safety,
and fire.
 Increasing overhead expenses
 Increasing or keeping up sales volume.
 Supermarkets and gas stations.
 Those customers who think that eating
at home is healthier than eating out.

Keys to Success of the restaurant:
 Repeat business: Owners employ top-notch chefs, provide training to keep them at the
top of their game, and pay high rates to keep them on staff.
 Each and every one of our visitors should want to come back and suggest us. Marketing
through word-of-mouth is a potent ally (Silverman, 2020).
 Location - A wide range of food options with a "down home" vibe that are fairly priced
to build credibility but not too low to turn away guests.
 And value the convenience and need to be close to our market since they don't want
customers to drive far to get on them.
FINANCE AND FUNDING PLANS
There are some sections below which outlines the financial plan:
 Required Cost of Start-Up
 Profit and Loss
 Cash Flow
 Balance Sheet
There are some assumptions regarding the menu of the restaurant:
- The range for meal price is from £8.00 - £15.00
- The average lunch price is 8.79
- The average price for dinner is 13.74
- The location for the restaurant will be shopping center of West Roads and which is of 3,400
square feet.
- To suit the demands of the clients, the dining area will be made of 20 tables with a seating
capacity of 86 seats and 40 available parking places. There will be 19 personnel at the restaurant.
Annual inflation increases of 3%, and annual revenue increases of 5%. Second Year Assumes
Existence of Catering Company (Mathebula and Sebola, 2019). Assumes four gatherings every
month at £15 per dish and fifty guests. Catering will increase to 8 parties each month in month
20 and then to 10 parties every month after that. Also estimates an increase in staffing (4 people
employed for 6 hours at £8.00 per hour).

Projected Profit and loss Statement:

Projected Cash Flow Statement:

Projected Balance Sheet:

MANAGEMENT TEAM
David Wright will be the restaurant's owner. David started working in a restaurant at the age
of 15 in a quick-service foodservice company and worked his way through college as a server

and bartender. Following graduation, he worked for a regional restaurant business. As well as an
independent fine dining establishment He held the posts of Assistant Manager and later General
Manager in these enterprises. The Art Institute of Dallas is where John Wright obtained her
culinary degree. After graduating, she took a job at a regional chain restaurant before moving on
to a Dallas Five Star Hotel (Roza, 2018). The position of kitchen manager will initially be held
by John.
19 more hires are anticipated by Home Style Restaurant. David and John Wright will
individually choose each applicant. They've implemented an efficient interview procedure to fill
each position at the restaurant with highly qualified individuals. Each candidate will be scored
and reviewed based on a pre-defined set of criteria tailored to each post. For a certain set of jobs,
background checks will be used. Referrals will always be at the heart of recruiting efforts.

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