[NAME OF COMPANY] BUSINESS PLAN EXECUTIVE SUMMARY

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1 [NAME OF COMPANY] BUSINESS PLAN EXECUTIVE SUMMARY (NOTE: The Executive Summary is the section of the business plan in which you give an overview of the business and highlight the key points and the purpose of your business plan.) [NAME OF COMPANY] (the Company ) is a [describe, e.g. a corporation incorporated under the laws of the State/Province of ] which has been engaged in the business of restaurant management and operation for the past years. The Company currently operates restaurant(s) in the area. The Company plans to (open a new restaurant / acquire an existing restaurant) [to be] located at [insert street address]. The restaurant will seat approximately and will serve [description of type of foods to be served]. The restaurant [will / will not] be licensed to serve alcoholic beverages.

2 - 2 - I. COMPANY OBJECTIVES (NOTE: This section sets out the corporate objectives, mission statement, current phase of your business, and the company s goals and objectives for future growth.) 1.1 Goals & Objectives The Company s goals with respect to the restaurant are two-fold: to provide high quality food and service to our customers, at a competitive price which will encourage return and repeat business and help us achieve profitability. At the same time we will consider the effect of our menu offerings on the health and well being of our customers and staff, the impact that our business practices will have on the environment, and the importance of fairness, understanding, proper attitude and generosity among management, staff, customers and vendors. Consideration of these factors and implementation of responsible courses of action will result in a sense of purpose and a corporate culture which goes beyond the basic financial goals of the Company. The Company feels that the restaurant represents a unique concept that targets a new and growing market. We expect that market to respond and anticipate significant growth over the next years. Our goals are to create a reputation for quality, consistency and security (food safety) which will make us a leader in the market. If the restaurant s sales and profits are on target at the end of the first year of operations, the Company will look to expand to a second unit. 1.2 Past Achievements [describe the company s past successes in the restaurant industry]. The Company has established a qualified management team with a combined total of years of experience in the restaurant industry. 1.3 The Market [briefly outline the market and available customer base in the area, the number of restaurants already servicing that market, and the reason(s) why customers will choose your business over the competitors] 1.4 Exit Strategy Ideally, the Company will expand to independent restaurants over the next years. At that time, we will consider the possibility of selling out to a larger restaurant concern, or actively seek to sell to a new owner.

3 - 3 - II. THE COMPANY (NOTE: Use this section to describe the history, structure, purpose, operations, management, personnel and strategic alliances of the business. If you are starting up a new company, describe the proposed structure and management team, and set out the reasons for starting up the business.) 2.1 History & Background The Company was incorporated on [date] in the [State/Province] of. The head office of the Company is located at [address]. To date, the Company has issued shares of common stock [provide details on all shares of stock issued and outstanding]. The following table sets out the current shareholders and the number of shares owned by each: Name of Shareholder Address No. & Class of Shares The remainder of the issued and outstanding common shares are retained by the Company for [future distribution / allocation under the Company s employee stock option plan / etc]. The Company currently has outstanding shareholder loans in the aggregate sum of $. The following table sets out the details of the shareholder loans: Name of Shareholder Amount of Loan Date of Loan Balance Outstanding 2.2 Directors and Officers An impressive board of directors and management team has been assembled which will be a valuable asset to the Company and instrumental to its development. The following persons are the current directors and management team of the Company: 2.3 Consultants & Professional Support At present, no outside consultants have been retained. [if outside consultants have been retained, list them and their credentials]

4 - 4 - III. DESCRIPTION OF PRODUCTS & SERVICES (NOTE: In this section, describe your current products and services, what features or offerings set your products and services apart from your competitors, R&D plans, future enhancements, production and distribution strategies. Include data on proprietary processes, patents, copyrights, etc, which make your products unique.) 3.1 Facilities & Operations [modify this section as it applies to your situation: Lease negotiations are [underway / completed] for the new restaurant site, which is comprised of square feet and is located at. The population of the target market area is approximately. Upon signing the lease, the landlord will provide the restaurant with months free rent for construction. The balance of the start-up funds must be raised during the construction phase. Upon completion of the construction, the Company will open the restaurant and proceed with the operations phase of the project. The [building / space] was formerly a and requires [minor/major] structural modifications. The licenses and codes issues are all in order. New equipment and dining room furnishings will be purchased and installed by the general contractor. The restaurant will be open for lunch and dinner days a week. Hours of operation will be from AM to PM. The restaurant will be closed on [list holiday closures, such as Christmas, Thanksgiving, etc]. 3.2 Products & Services The restaurant will be offering a menu of food and beverages with a distinctive image. There will be several ways to purchase these products: [revise as required: table service inside the restaurant, take-out, and delivery. Our menu will offer a collection of [describe type of food offered] items, competitively priced, with a common theme of. As the market changes, new products may be added to maintain sales. 3.3 Food Production Food production and assembly will take place in the restaurant s kitchen. Fresh vegetables, meat and dairy products will be used to create most of the menu items from scratch. Our chefs will exercise strict standards of sanitation, quality food production, and presentation or packaging. Food will be made mostly to order and stored in large coolers located in. A great deal of emphasis has been placed on researching the quality and integrity of our products. They will constantly be tested to ensure that they meet our own high standards of freshness and purity. Food costs and inventory control will be handled by our computer system and checked daily by management. [revise as required] There will be ways a customer can purchase food. They may choose to sit down at one of seats in our dining room and get full service from a waitperson. A separate take-out counter will service those customers who wish to pick up their food. Most take-out food will be prepared to order, with orders coming via either telephone or fax. Delivery will be available at certain times of day and within a limited area (within miles/kilometers of the restaurant). Delivery orders may be prepared to order, or may be prepared earlier and stocked. Catering orders will be treated as deliveries. 3.4 Future Plans & Opportunities If the business is meeting its projections by the end of Year 1 of operations, we will begin scouting for another location and developing plans for the next unit. Our -year goal is to have restaurants in the area with a combined annual profit of $ or better. There is a market segment which prefers to eat at home, even though they do not have time to prepare the food themselves. There are already a number of caterers and mail-order or online companies which provide customers with up to a month s supply of pre-prepared meals. This opportunity will be

5 - 5 - researched and developed on a trial basis. If successful, it could become a major new source of income without creating the need for additional staff or production and preparation space. IV. MARKET ANALYSIS & MARKETING PLAN (NOTE: Use this section to identify your current market (if an existing business) and/or your target market (for new or expanding businesses), the growth potential of the market, market share, competitors and their products and services, factors which impact your business (such as seasonal sales, niche markets, etc). This section will also be where you outline your marketing plan (sales, advertising, PR).) 4.1 Industry Analysis Although the restaurant industry is highly competitive, the lifestyle changes created by modern living continue to fuel its steady growth. More and more people increasingly find themselves with a lack of time, resources, desire and/or the ability to cook for themselves. The Company is well positioned to take advantage of the current interest in foods at reasonable prices. THIS IS A 14-PAGE TEMPLATE. THE FOREGOING IS A SAMPLE.

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