Attn: Aspiring Restaurant Owner

How To solve the money math for restaurant business once and for all.

(So you DON'T have to be anxious wondering if you are on the right path)

  • How to start a successful restaurant
  • How much my project will cost
  • How much money I will take home

Hi, I'm Sartaj. I'm a food service consultant and help aspiring owners start their food and beverage venture.

From: Sartaj S Bedi.

Re: Restaurant Business Plan For Your Project

Dear Aspiring Restaurant Owner,

If you want to achieve financial freedom, create a restaurant in your budget, or even if you wish to precisely know what it takes to start and run your restaurant business, then this is the most important letter you'll read all year

Here's why...

 Because you want to start a restaurant and don't know-how and if you pursue this business ill-prepared, you will fail. 

Let me tell you a story.

 An ill advised entrepreneur, ventures into the restaurant business, all heart and no head finds himself caught in a whirlwind. He relies on some back of the envelope calculations to estimate his project costs and ventures in the business.

Problems happen right when the project starts.

 No planning done means he is anxious and overspends on ill-advised assets or worse has unanticipated expenditure. Every expense is viewed with suspicion.

 Negotiation is intense, and because there is no plan, all the work is done by himself. 

Project delays and costs escalation are the norms. Quite likely, he falls short of creating his dream project on time and budget.

It doesn't end.

Then the problem carries over to operation- when the restaurant opens.

Money is in short supply, and one of the first casualties is the pre-opening marketing.

Low funds mean not enough people get to know your restaurant, which means there are more moderate than anticipated footfalls or orders.
He feels that he can recover the excess expenditure from the first month.

Moreover, he squeezes every drop from his newly born business.

There is less cash to go around, and the newly born business is gasping for air.

He is in a vicious circle, and he is on a precarious path to annihilation.

It is not his fault!

There is too much half-baked information, which suggests how little restaurant costs and how much money it will make.

Let me share you a secret, the most significant reason why a restaurant venture tank is because of being undercapitalised, i.e. running out money. Not because of mediocre quality food.

However, this need not be the way. There is a better way for you.

build a winning restaurant,

the bedrock of its is through financial planning

Because if you want to build a winning restaurant, the bedrock of its is through financial planning. 

Your path to achieving financial freedom rests not just on good food but on established financial model.

Financial planning gives you the insight into how much money you will put in and where you will put your money.

Moreover, it helps you to draw a roadmap of how you will get your money back and then some more. !

This distress cannot be your problem because we have a solution.

Ours Done For You, New Restaurant Financial Planning Consultation

hand holds you step by step. 
Instead of spending time guessing, you will have a roadmap to success. 

Imagine starting your venture where you will know what it takes to win

Imagine starting your venture where you will know what it takes to win.

You won't have to shoulder the responsibility alone. You will be able to give clear specific instructions to your team to get the project ready on time.

 You will be able to look at your report and make tradeoffs to suit your budget. You will negotiate with vendors with professional ease.

 While other owners are scrambling to get ready, you will be planning the game.

When you open the restaurant door, you will have a sense of clarity and confidence. You will be on mission drive focusing on fulfilling your promise to your customer of the meal experience. 

You will be on your way to build a winning restaurant. !

You will be on your way to build a winning restaurant. !

Here's how and why we can make you this promise...

My name is Sartaj S Bedi, and I am a Food Service Consultant.

I have now 20 years experience in the industry and have a perfected a system to develop a financial plan.

I had an opportunity to lead, plan and open several restaurants. In my consultancy, I also help the restaurant owner, and I have found that success follows robust financial planning.

I have the domain expertise to help you create a restaurant business plan, no matter what type of food and beverage outlet

Financial planning of your food and beverage venture is going to give you a road map to plan your restaurant business. You will know how to start & run your food business.

How have my clients made better choices with financial planning?

Let me illustrate in ways my clients have benefited

  • A client chooses to make a tradeoff by buying better equipment because he saw it would lower his labour cost.
  • A client chooses to make the ideal layout and then defer capital expenditure to match realisation of sales.
  • A client chooses to recruit directly instead of relying on agencies, and he saw substantial savings.
  • A client negotiated a favourable rent-free period and made sure that the project is completed within the time frame giving him the necessary time to fine-tune his operations.
  • A client used our pre-opening plan and then directed his team to follow. Each had a clear sense of responsibility and independence to complete the work on time. This clarity gave the owner time to plan his marketing activities, see the completion of his project on time.
  • A client with budgets in place was able to negotiate with vendors like a seasoned veteran and gain favourable credit terms.

Let's get started on your financial plan.

The longer you wait, the longer you depend on luck to pull you through.

What a restaurant cannot survive is the failure of financial management, ...

-  Cornell University School of Hotel Administration

In Fact, Here's Just The Tip of The Iceberg of What You Get... 

  •  Financial Planning Result #1: Helps You Understand How Much Your Restaurant Costs And What It Takes To Earn It Back.
  • Financial Planning Result #2: Gets You a strategic perspective to view your restaurant business from 20000 feet above and  at granular level.
  • Financial Planning Result #3: Makes It Easy To Understand What You Need To Sell From Monday To Sunday From Breakfast To Dinner
  • Financial Planning Result #4: Gives You A Road Map To Make Money From Your Restaurant Venture
  • Financial Planning Result #5: Avoid Running Out Of Cash Before Your Restaurant Starts
  • Financial Planning Result #6: The Real SECRET For Building and running a Successful Restaurant Venture
  • Financial Planning Result #7: How To Make Better Priorities In Choosing Man Power, Equipment And Design
  • Financial Planning Result #8: Effortlessly Build Capacity To Work On The Business And Not In It
  • Financial Planning Result #9: Quickly Complete The Project On Time And On Budget

  • Financial Planning Result #10: Escape making decisions on a whim
  • Financial Planning Result #11: Discover What is The Breakeven Or Threshold Level Of Performance For Your Restaurant
  • Financial Planning Result #12: STOP Worrying About What It Takes To Start This Restaurant Venture.

So Here's The Bottom Line With

Done For You: 
Restaurant  Business Plan

If you want to build a Taj Mahal, it is desirable that you first build on paper and then when satisfied with proposed results, implement the project.

Financial planning is the 1st critical phase of the project. Here we will plan, revise, iterate to translate your dream to reality. 

To get started, you will have a choice of 3 packages to choose from Basic, Pro and Advanced. the packages vary in level of detail. 

Some of the key elements you will get are noted below.

  • 1
    Create a menu.
  • 2
    Establish a capital budget for your startup.
  • 3
    Revenue plan to understand how your business will be from Monday to Sunday and Break to Dinner.
  • 4
    Establish operation KPI to understand what numbers you need to look
  • 5
    Annual profit and loss statement to understand cost structure of your business.
  • 6
    5 Year profit loss statement.
  • 7
    Breakeven for your operation. The number of customers needed and amount of money to cover all costs
  • 8
    Estimate financial metrics to know how much money you will take back home

But Let Me Sweeten The Pot For You Even More With These Instant Bonuses For Acting Now...

Bonus #1:

Preview your kitchen
With our done for you service, you will visualise your project with a design prototype. This design gives insight for more accurate estimation of costs. Allows you to design a kitchen which will increase your productivity.

Real Value: 100000 to 200000


Concept Development
We will work with you to to do primary and secondary research to understand what the is competition, what are the gaps, what does your customer aspire. Before we do anything, we will make sure that there is a market for your idea,

Real Value: 100000 to 200000

As you can see, these bonuses have a total value of between 155000 and 275000... but they're yours when you act now!

So you have nothing to lose because you can...

Our Iron-Clad, Money-Back Guarantee 

If "Done For You- Restaurant Business Plan" doesn't take me by the hand, step-by-step create a restaurant in your budget then I understand that I will receive a full refund, No Questions Asked!!

As you can see, all the risk is squarely on my shoulders, so....

Next Steps

Please call or email us to discuss your project.

To your success

Sartaj S Bedi

P.S.: Financial planning is the most critical activity you need to build a successful business venture.

You will know how much money you will put in and how you will get it back. 

Its the sword that will help you cut through the clutter. You will have the necessary know-how, strategies which will help you save money by completing the project on budget and on time.

You will have the clarity of mind on how to achieve success.

You will have the framework to work on your business and not in it.

Sartaj S Bedi

Mango Kurry

About the Author

Sartaj S Bedi is a  consultant and has been part of this industry for now about 20 years. He has worked in various positions in restaurant and have played an active roles in restaurant strategy, operations, menu design and development, quality and more. He has  the depth , insights and  broad based knowledge to assist anyone who is starting out and to those who are well entrenched.

Copyright - Mango Kurry.