Fillable Printable Business Plan for Pier Restaurant
Fillable Printable Business Plan for Pier Restaurant
Business Plan for Pier Restaurant
Business
Plan
for
Pier
Restaurant
Executive
summary
The
Pier
Restaurant
is
intended
to
be
a
full
service
three
meal
a
day
restaurant
cafe
It
is
to
be
located
overlooking
the
ocean
at
the
Flagler
Beach
Pier
The
renovated
facility
will
seat
approximately
200
patrons
This
would
allowfor
roughly
150
seats
inside
and
the
balance
on
outside
deck
areas
The
restaurant
will
feature
a
full
menu
compliment
of
moderately
priced
breakfast
lunch
dinner
items
The
menu
will
be
influenced
by
Caribbean
Creole
Coastal
Italian
New
England
Southern
regional
and
other
time
honored
recipes
from
around
the
world
The
revenues
will
come
from
4
elements
of
the
restaurant
operation
1
Breakfast
will
feature
traditional
morning
dishes
and
other
creative
specialty
items
using
fresh
quality
products
ingredients
2
Lunch
will
feature
a
variety
of
soups
salads
and
sandwiches
3
Dinner
will
feature
casual
family
style
dining
and
will
offer
fresh
seafood
pastas
steaks
paellas
dinner
salads
and
other
regional
favorites
4
Bar
operation
will
offer
a
full
bar
drink
menu
featuringspecialty
drinks
craft
beers
and
assorted
wines
It
is
intended
that
dining
and
drinks
can
be
enjoyed
inside
or
alfresco
on
the
new
deck
soas
to
enjoy
the
atmosphere
It
is
envisioned
that
a
music
entertainment
element
could
enhance
the
operation
and
experience
at
the
restaurant
This
would
be
done
on
some
limited
basis
most
likely
located
on
the
outside
deck
The
vision
is
that
the
entertainment
would
be
mostly
single
individuals
or
2
and
3
person
combos
performing
easy
listening
numbers
that
would
afford
background
music
to
people
eating
talking
and
enjoying
a
good
time
at
the
restaurant
The
mission
and
objective
of
the
operation
is
to
bring
together
a
casual
atmosphere
enhanced
by
the
seaside
location
that
will
draw
residents
and
visitors
to
the
Destination
Location
taking
advantage
of
the
quaint
beachside
location
and
adjoining
iconic
Flagler
Beach
Pier
The
establishment
will
provide
a
complete
quality
experience
for
patrons
The
keys
to
success
will
be
focused
in
product
quality
service
and
atmosphere
Management
will
need
to
have
a
firm
grasp
on
food
beverage
and
labor
elements
soas
to
deliver
the
experience
to
its
customers
in
a
fashion
that
will
inspire
repeat
business
and
encourage
word
of
mouth
recommendations
to
others
Company
summary
The
restaurant
derives
its
name
essence
from
its
location
adjoining
the
historic
Flagler
Beach
fishing
pier
The
theme
anddecor
of
the
facility
will
reflect
the
characterand
elements
of
its
surrounding
location
The
company
ownership
is
a
privately
held
limited
liability
corporation
owned
by
Raymond
Barshay
and
Edward
F
Menard
This
will
be
considered
a
combination
start
up
restaurant
and
complete
renovation
of
the
existing
pier
restaurant
Projected
Renovation
Start
Up
Costs
Plans
and
Permits
30
000
Legal
25
000
Equipment
40
000
Furniture
30
000
Fixtures
10
000
Menu
Design
Print
10
000
Loan
costs
7
000
Licenses
Deposits
5
000
Hiring
payroll
9
000
Soft
opening
expenses
7
000
Grand
opening
expenses
10
000
Advertising
Marketing
open
7
500
Start
up
inventory
20
000
Small
wares
8
000
Interior
renovation
75
000
Exterior
renovation
65
000
Signage
20
000
Purchase
of
existing
business
TBD
The
projection
of
timing
for
start
up
and
completion
of
the
renovation
is
as
follows
New
lease
and
assumption
of
existing
lease
by
Jan
31
st
2011
Plans
and
permits
by
Feb
28th
2011
Closing
Renovation
by
April
15th
2011
Training
and
Reopening
by
May
15th
2011
Any
of
the
timelines
may
progress
soas
to
be
ahead
of
the
projections
if
other
parts
are
able
to
be
accomplished
quicker
It
is
also
possible
that
due
to
the
nature
of
this
project
it
may
be
delayed
at
some
stage
Time
is
of
the
essence
to
all
parties
Market
analysis
The
casual
dining
restaurant
market
is
an
11
billion
dollar
industry
in
the
US
Due
to
its
location
in
southeastern
Flagler
county
the
business
will
predominately
serve
residential
areas
including
northern
Volusia
all
of
Flagler
and
portions
of
St
Johns
county
It
will
derive
certain
daytime
revenue
from
the
local
Flagler
Beach
business
community
as
well
as
visitors
and
tourists
passing
through
or
drawn
too
the
area
The
other
portion
of
business
will
befromlocal
residents
from
the
surrounding
area
and
their
guests
The
venture
hopes
to
work
closely
with
other
businesses
within
Flagler
Beach
in
an
effort
to
draw
a
more
diverse
clientele
to
the
area
Specificadvertising
will
be
done
through
local
publications
direct
mail
business
group
alliances
and
radio
as
a
means
of
creating
awareness
The
target
market
for
the
restaurant
is
typically
1865
year
old
singles
couples
and
families
who
desire
a
sophisticated
yet
fun
casual
dining
experience
We
feel
that
positioning
ourselves
in
the
casual
quality
food
service
with
an
emphasis
on
a
friendly
atmosphere
and
caring
knowledgeable
staff
will
position
is
well
to
compete
in
the
something
descriptive
Flagler
Beach
business
community
Management
Summary
RaymondBarshay
will
be
the
operating
partner
managing
member
of
the
limited
liability
company
Mr
Barshay
has
been
involved
in
the
food
and
beverage
business
for
22
years
He
is
currently
involved
in
the
RiverGrille
Restaurant
in
Ormond
Beach
Florida
and
Crabby
Joe
s
Deck
Grill
in
Daytona
Beach
Shores
Florida
Mr
Barshay
was
instrumental
in
start
up
and
day
to
day
operations
for
both
ventures
and
has
been
responsible
for
design
menu
developmentpurchasing
marketing
and
advertising
staff
development
and
other
business
functions
commensurate
with
operating
successful
restaurants
Previous
to
being
involved
in
the
restaurant
business
Mr
Barshay
was
involved
in
the
residential
real
estate
development
construction
and
sales
business
for
over
25
years
Ford
Menard
is
a
partner
in
RiverGrille
LLC
with
Mr
Barshay
and
The
Broken
Barrel
located
in
Melbourne
Florida
The
Broken
Barrel
is
a
sports
bar
pub
restaurant
started
in
2008
Previous
to
Mr
Menard
s
involvement
in
the
restaurant
business
he
was
involved
in
owning
and
operating
a
sporting
good
and
gun
business
for
many
years
and
was
involved
in
all
aspects
of
customer
service
purchasing
and
operating
a
privately
owned
business
Both
Mr
Barshay
and
Mr
Menard
are
longtime
residents
of
the
area
Other
personnel
will
be
a
general
manager
a
kitchen
manager
and
an
assistant
manager
There
will
be
approximately
40
full
and
part
time
staff
employed
Our
hope
is
that
several
of
these
positions
may
be
held
by
current
employees
of
the
existingpier
restaurant
who
are
willing
to
train
and
transition
into
the
new
operation
Other
personnel
will
hopefully
and
ideally
be
found
in
the
local
and
surrounding
communities
It
is
not
our
intention
to
bring
employees
from
other
restaurants
owned
by
either
Mr
Barshay
or
Mr
Menard
Extensive
training
will
be
done
so
as
to
establish
a
reliable
consistent
knowledgeable
and
well
trained
staff
The
management
ownership
team
considers
service
to
be
a
high
priority
in
any
successful
food
service
venture
Strategic
Positioning
Summary
The
fishing
pier
and
the
restaurant
make
up
a
highly
visible
landmark
location
in
the
City
A
newly
renovated
restaurant
building
will
certainly
add
to
bringing
a
new
look
and
feel
to
the
property
Thisis
only
one
element
of
making
the
transition
for
the
project
There
are
other
ideas
that
should
be
developed
to
revitalizethis
major
section
of
the
downtown
area
and
are
important
to
bring
a
cohesive
image
to
the
property
where
locals
visitors
and
tourists
can
be
drawn
to
the
pier
the
restaurant
and
ultimately
the
other
businesses
of
the
downtown
Flagler
Beach
area
This
can
be
done
in
several
ways
The
partners
in
the
venture
feel
it
is
important
to
work
closely
with
the
City
to
develop
the
entirety
of
the
pier
the
restaurant
and
the
beach
area
at
the
pier
This
should
be
done
in
a
way
that
brings
out
the
experience
of
a
visit
to
the
pier
beach
restaurant
That
is
after
all
a
main
reason
for
someone
choosing
to
come
to
the
area
It
should
be
pleasant
easy
to
access
fun
and
seamless
for
anyone
to
come
and
enjoy
there
time
in
Flagler
Beach
It
should
be
an
experience
thatmakes
it
easy
for
them
to
become
regular
visitors
and
return
with
friends
family
and
neighbors
To
effect
that
we
feel
it
is
important
to
develop
the
other
parts
of
the
equation
Some
of
those
that
should
be
addressed
are
1
Streetscape
sidewalk
areas
of
the
property
along
AIA
This
can
be
accomplished
with
plantings
signage
and
other
items
of
a
decorative
festive
nature
2
Changes
to
the
fishing
business
Renovate
the
bait
tackle
andadmissions
facility
Promote
fishing
business
through
events
benefits
camps
and
tournaments
in
concert
with
local
groups
clubs
schools
other
businesses
and
the
City
3
Develop
other
features
for
the
pedestrian
crowd
and
the
beach
crowd
that
comes
to
the
area
This
could
be
walk
up
service
areas
for
drinks
ice
cream
beach
items
etc
A
retail
outlet
shopping
experience
should
also
be
available
for
people
who
have
come
to
the
beach
the
pier
or
the
restaurant
4
Combine
some
historical
information
and
city
directory
that
gives
people
a
sense
of
where
they
are
and
the
things
available
to
them
in
the
way
of
shopping
other
dining
options
and
activities
for
them
to
enjoy
While
people
may
be
drawn
to
the
pier
they
should
easily
access
and
be
directed
to
other
things
in
the
area
In
bringing
more
to
life
at
the
Pier
it
should
enhance
the
enjoyment
of
the
time
spent
while
in
the
area
Whether
someone
comes
and
spends
money
or
not
in
town
the
day
they
are
visiting
each
visitor
is
a
future
customer
of
all
the
businesses
in
town
They
should
have
a
sensory
experience
that
will
leave
Flagler
Beach
as
a
top
of
the
mind
awareness
for
the
next
time
they
want
to
eat
shop
or
play
in
the
area
It
is
important
that
the
experience
is
visually
pleasing
comfortable
friendly
and
basically
taste
good
to
them
Proforma
SEE
ATTACHMENT
i
01
V1
c1r
t
CF
I
CC
0
N
U
o
L
N
1
CC
OOO
N
co
cM
L
Q
r
V
0
V
O
M
O
00
N
r
r
OM
co
V
O
0
O
L
T
O
T
M
00
N
0
Q
co
00
CO
I
V
cn
W
V
O
1
c
O
O
0
1
O
M
I
O
M
Op
co
lt
LO
00
N
Q
gr
CO
C6I
M
L
W
M
0000
1
O
i
M
r
ptl
p
I
N
0
N
co
01
CN
co
Q
CO
W
O
V
ON
M
O
CO
O
co
O
00
LO
M
O
M
O
co
c
y
0
N
Q
O
I
L
0
N
M
co
W
O
1
N
LO
M
h
0
I
I
I
WW
Q
W
a
Q
J
W
L
Zi
0I
U
W
C7
O
w
Z
U
a
O
W
W
U
J
J
U
I
J
O
I
co
I
ppp
w
WWI
Q
9
yp
i
4
S
FoodRY
w1Ui
SOOOI
S
p
I
Fwv7
1
3
Ana
Awe
I
I
I
1
I
I
I
I
q
i
I
1
Y6
I
O
O
I
I
I
I
I
55
1
I
7
I
g
I
I
m
1
I
I
1
I
I
I
1
I
I
I
I
I
I
I
I
I
I
I
u
wwm
I
I
I
q
I
3
J
3
P6
I
I
1M1M
W
n
I
I
T
U
ell
I
i
I
o
all
d
1
mTIC
WOWW
m
OWWW
W
S
a
X
N00X00
ZptOOxOOOZ
161
I
fJA
OIOI
JA
RI
nee
m
AA
Z1
E
t
OtOf
TA
A
0
0
e
0
NN
NAODN
