Restaurant Opening and Financial Budget Sample

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LOGO

The Olive Branch

Mediterranean kitchen

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FLOOR PLAN

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Menu

STARTERS

Roasted Red Pepper and Feta Dip - $8-

Artisan Cheese & Olive Board – $10-

Flat Bread with Olive Tapenade- $11-

Sardinia Platter – Shrimp with Roasted Red Peppers & Garlic, Olives, Dolmas -$14-

SALADS

Greek Dinner Salad - $8-

Couscous Salad- $8-

Mykonos Salad - $9-

Antipasto Salad - $10-

ENTRÉE

Classic Gyro with Tzatziki Sauce - $11-

Lemon Chicken Pita Wrap with Pomme Frites - $13-

Artichoke Pizza with Pesto and Prosciutto-$14

Garlic Rosemary Lamb Kabobs with Risotto- $14-

Oven-Roasted Chicken with Roasted Potatoes - $14-

Basil Shrimp with Linguini Pasta- $15-

Pan Seared Diver Scallops with Orzo-$16-

DESSERTS

Baklava-$5-

Revani Cake-$6-

DRINKS

Sodas-$2.50

Juices-$3.00

Classic Greek Coffee-$3.00

Greek Iced Coffee -$3.50

Sangria By the Glass - $5-

Sangria Pitcher - $16-

Marathon, Hillas, Moretti, Mythos - $5/ea-

Wine Varietals- (see wine list)

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OPENING BUDGET

Estimate-2500 s.f.

Expenditure Low High

Construction Cost

Includes design/drawings, flooring, duct work, surfaces, bar, tiling,

panels, paint, GC fee (assumes TG provides framing, plumbing,

electrical, HVAC, water, grease trap) $175,000 $300,000

Kitchen / Bar Equipment $110,000 $150,000

Tables/Chairs $25,000 $40,000

Signage $8,000 $10,000

POS/Office Electronics/Security/Music $12,000 $20,000

Liquor License $12,000 $20,000

Insurance $2,000 $5,000

Smallwares $15,000 $25,000

Opening Inventory $5,000 $7,500

Pre-opening hiring / training $3,500 $10,000

Web Development / Social Media set-up $7,500 $10,000

Opening Marketing Costs (PR, Social Media) $5,000 $8,000

Initial Operating Capital 20,000 $40,000

TOTAL $400,000 $645,500

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FINANCIAL PROJECTIONS

Restaurant P&L Forecast

Varying Level s

Low

Medium

High

Sales

1,500,000

1,750,000

2,000,000

Cost of Goods

30% includes all supplies

450,000

525,000

600,000

include s co st of alcohol

Labor Cost

31% includes all mgmt,

hourly, benefits

465,000

542,500

620,000

Direct Operating Cost

14% includes all operat i ng

expense s: supplies,

utilities, disposables,

cleaning, repair and

maintena nce, C/C fees

210,000

245,000

280,000

Occupancy Cost

120,000

140,000

160,000

8% straig ht charge

includes CAM charges

8.0%

Misc Expe nse 6%

Expenses 3%

45,000

52,500

60,000

Debt Expense

Total Sales

1,500,000

1,750,000

2,000,000

Total Expenses

1,290,000

1,505,000

1,720,000

Net Profit

210,000

245,000

280,000

Net Profit %

14.0%

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Biography

Born in Santorini , Greece, Giada Pappas has first-hand knowledge of the

keys to great tasting Meditteranean fare. She’s had a love and passion for

food, family, and cooking since she was a young girl living in the colorful

Greek Isles. Giada moved to the United States in 1989 at the young age of 18 to

pursue her dream of a culinary career.

She studied at Le Cordon Bleu in New York for 3 years. After her experience at

Le Cordon Bleu, she began working as a chef at The Plaza in New York at the

young age of 21. She was the primary consultant on how to create and

prepare excellent European styles. Giada spent 15 years at the Plaza before she

was recruited to come to Texas and head up a 5 star restaurant in Dallas.

The restaurant received rave reviews for the quality of ingredients, fresh taste,

and unique food pairings.

While still working as an executive chef, Giada also currently consults for

several Mediterranean restaurants in Texas,

It is only natural that after 25 years in the restaurant industry, Giada is

ready to own and operate her own restaurant. She looks forward to having

Trinity Groves as the first location of “The Olive Branch”.

Fillable Printable Restaurant Opening and Financial Budget Sample

Fillable Printable Restaurant Opening and Financial Budget Sample