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11+ Restaurant Operational Plan Examples – PDF, DOC

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Tip 1: Specify Long-Term and Short-Term Objectives

Tip 2: specify operational activities.

• Purchase X kilos of ground beef and X kilos of tenderloin slices from a meat supplier.
• Purchase X kilos of tomatoes, X kilos of onions, and X kilos of cabbage from a vegetable supplier.
• Three kitchen staff (one chef and two assistant cooks) will be performing cooking duties while three servers will be taking orders and assisting customers in their concerns or queries.
• Kitchen staff and servers should arrive in the restaurant two hours before the opening time for clean-up and food preparation duties.

Tip 3: Incorporate Strategies

• SWOT Analysis –  This strategic method focuses on analyzing your business’s internal and external environment. SWOT stands for strengths, weaknesses, opportunities, and threats.
• PESTLE Analysis –  When  SWOT analysis  studies both internal and external factors, PESTLE analysis focuses solely on the external environment. PESTLE stands for political, economic, social, technological, legal, and environmental.
• Porter’s Five Forces –  Porter’s five forces are similar to PESTLE analysis as it also studies the external environment, specifically your business’s competitors. The five forces are threats to new entrants, the threat of substitutes, the bargaining power of customers, bargaining power of suppliers, and industry rivalry.
• Growth-Share Matrix –  Also similar to  general SWOT analysis , the growth-share matrix focuses on the internal environment specifically the company’s business units. This strategic method helps the company allocate resources and also aids the company in  brand marketing , product management, strategic management, and portfolio analysis.
• Balanced Scorecard –  Balanced scorecard also analyzes the internal environment and is mostly used by managers to keep track of the execution of activities by staff and also to monitor the consequences arising from those actions.

Tip 4: Create a Timeline

• Food trucks
• Delivery-only restaurants
• Farm-to-table restaurants
• Vegetarian restaurants
• Pasta restaurants
• Quick serve or fast food restaurants
• Buffet restaurants

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How to write a restaurant business plan.

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A small restaurant business plan is the roadmap you use to open a successful spot. As a first step to creating yours, ask your friends and colleagues to share restaurant business plan examples. Their restaurant business plan samples can inspire yours.

Once you’ve studied those examples, it’s time to start writing your own. No matter how much thought you’ve put into your concept or how many trusted colleagues have assured you of its greatness, you must write a restaurant business plan. It will prove the viability of your concept to potential investors and provide them with a clear and engaging answer to the question: “Why does the world need this restaurant?”

“The point of a business plan is to show that you’ve done your homework,” says Charles Bililies, owner of Souvla , a fine casual Greek restaurant in San Francisco that has received national acclaim since opening in the spring of 2014.

“You have to show any potential investor that you have an actual plan, you know what you’re talking about, it looks professional, and you’re not just screwing around.”

Quick links Branded cover Table of contents Concept Sample menu Service Management team Design Target market Location Market overview Marketing and publicity Specialists and consultants Business structure Financials

1. Branded cover

Include your logo (even if it’s not finalized), the date, and your name.

2. Table of contents

A table of contents in a restaurant business plan provides an organized overview of the document’s structure and content. It typically appears at the beginning of the plan and lists the major sections and subsections with their corresponding page numbers.

The table of contents is important for several reasons. Firstly, it allows readers to quickly navigate through the plan, enabling easy access to specific sections of interest. Secondly, it helps in presenting a professional and well-structured document, showing that you have carefully organized your thoughts and ideas. It also improves readability and comprehension, as readers can easily locate and refer back to relevant information

A restaurant owner contemplates the design of a new space as part of their business plan. | Credit: Getty Images

3. Restaurant concept

Describe your restaurant concept and get the reader excited about your idea. Specify whether the restaurant will be fine dining or more casual. Include an executive summary and go into detail about the food you’ll be serving, inspiration behind your concept, and an overview of service style.

Define clearly what will be unique about your restaurant and include your mission statement. This section should include a market analysis that shows how your restaurant will be similar and different from competing restaurants.

4. Sample menu

The menu is the most important touchpoint of any restaurant’s brand, so this should be more than just a simple list of items. Incorporate your logo and mock up a formatted menu design (tap a designer for help if needed).

Your sample menu should also include prices that are based on a detailed cost analysis. This will:

• Give investors a clear understanding of your targeted price point
• Provide the info needed to estimate check averages
• Show the numbers used create financial projections for starting costs
• Show investors that you’ve done the homework
• Prove you can stay within a budget

This section is most relevant for:

• Fine-dining concepts
• Concepts that have a unique service style
• Owners who have particularly strong feelings about what role service will play in their restaurant.

It can be a powerful way of conveying your approach to hospitality to investors by explaining the details of the guest’s service experience.

Will your restaurant have counter service and restaurant hostess software designed to get guests on their way as quickly as possible, or will it look more like a theater, with captains putting plates in front of guests simultaneously?

If an extensive wine program is an integral part of what you’re doing, will you have a sommelier? If you don’t feel that service is a noteworthy component of your operation, address it briefly in the concept section.

Two restaurant workers review finances for a new restaurant as part of their business plan. | Credit: Getty Images

6. Management team

Write a brief overview of yourself and the team you have established so far. You want to show that your experience has provided you with the necessary skills to run a successful restaurant and act as a restaurant business owner.

Ideally, once you have described the strong suit of every member of your team, you’ll be presenting a full pitch deck. Most independent restaurant investors are in this for more than just money, so giving some indication of what you value and who you are outside of work may also be helpful.

Incorporate some visuals. Create a mood board that shows images related to the design and feeling of your restaurant.

Whether you’re planning to cook in a wood-burning oven or are designing an eclectic front-of-house, be sure to include those ideas. Photos of materials and snippets of other restaurants that you love that are similar to the brand you’re building are also helpful.

8. Target market

Who is going to eat at your restaurant? What do they do for a living, how old are they, and what’s their average income? Once you’ve described them in detail, reiterate why your specific concept will appeal to them.

Two restaurant workers discuss a business plan. | Credit: Getty Images

9. Location

There should be a natural and very clear connection between the information you present in the “Target Market” section and this one. You probably won’t have a specific site identified at this point in the process, but you should talk about viable neighborhoods.

Don’t assume that potential investors will be familiar with the areas you’re discussing and who works or lives there—make the connections clear. You want readers to be confident that your restaurant’s “ideal” diner intersects with the neighborhood(s) you’re proposing as often as possible.

If you don’t have a site , this is a good place to discuss what you’re looking for in terms of square footage, foot traffic, parking, freeway accessibility, outdoor seating , and other important details.

10. Market overview

Address the micro and macro market conditions in your area and how they relate to licenses and permits. At a macro level, what are the local and regional economic conditions?

If restaurants are doing poorly, explain why yours won’t; if restaurants are doing well, explain how you’ll be able to compete in an already booming restaurant climate. At a micro level, discuss who your direct competitors are. Talk about what types of restaurants share your target market and how you’ll differentiate yourself.

11. Marketing and publicity

The restaurant landscape is only getting more competitive. Discuss your pre- and post-opening marketing plans to show investors how you plan to gain traction leading up to opening day, as well as how you’ll keep the momentum going.

If you’re going to retain a PR/marketing company, introduce them and explain why you’ve chosen them over other companies (including some of their best-known clients helps). If not, convey that you have a solid plan in place to generate attention on your own through social media, your website , and media connections.

Using technology, like these two restaurant workers, can streamline discussions about a business plan. | Credit: Getty Images

12. Specialists and consultants

List any outside contractors you plan to retain, such as:

• General contractor
• PR and marketing

Briefly explain the services they’ll be providing for you, why you chose them, and any notable accomplishments.

13. Business structure

This section should be short and sweet. What type of business structure have you set up and why did you make that specific decision? You will need to work with an attorney to help you determine what business structure is best for you.

“Step one: write a business plan. Step two: hire a good attorney. In addition to helping me build a smart, sustainable business structure, my attorney was also a great resource for reviewing my business plan because she’s read thousands of them. She was a very helpful, experienced outside perspective for more than just legal matters,” says Charles Bililies.

14. Financial projections

Let your accountant guide you through this portion of your business plan. It is crucial that whoever you hire to help you with your finances has a wealth of restaurant experience (not just one or two places). They should be familiar with the financial specifics of starting a restaurant and know what questions to ask you.

Before creating realistic financial projections, your accountant will want to know:

• How many seats the restaurant will have
• What your average check will be
• How many covers per day you plan to do

Being conservative in these estimations is key. These three data points will be used as the basis for figuring out whether your concept is financially feasible.

Lou Guerrero, Principal at Kross, Baumgarten, Kniss & Guerrero, emphasizes, “You’ll get a lot of accountants that tell you that they’ve done a couple of restaurants, but you have to choose someone that has a deep expertise in what you’re doing. There’s nothing to gain from going with someone that doesn’t have a very restaurant-centric practice.”

A well-vetted accountant with restaurant experience will know exactly what you’ll need to have prepared to show investors.

The key projections you can expect to work on are:

• Pro forma profit and loss statement for the first three to five years of operation
• Break even analysis
• Capital requirements budget

Writing a comprehensive restaurant business plan is a crucial step towards opening a successful establishment. By seeking inspiration from examples, demonstrating your expertise, and addressing all the essential components, you can prove the viability of your concept to potential investors.

Remember, a well-prepared business plan demonstrates professionalism and a clear understanding of your goals, increasing your chances of achieving long-term success in the competitive restaurant industry.

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How to Write a Restaurant Business Plan

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When starting a business—no matter what type of business that may be—a business plan is essential to map out your intentions and direction. That’s the same for a restaurant business plan, which will help you figure out where you fit in the landscape, how you’re going to differ from other establishments around you, how you’ll market your business, and even what you’re going to serve. A business plan for your restaurant can also help you later if you choose to apply for a business loan .

While opening a restaurant isn’t as risky as you’ve likely heard, you still want to ensure that you’re putting thought and research into your business venture to set it up for success. And that’s where a restaurant business plan comes in.

We’ll go through how to create a business plan for a restaurant and a few reasons why it’s so important. After you review the categories and the restaurant business plan examples, you can use the categories to make a restaurant business plan template and start your journey.

Why you shouldn’t skip a restaurant business plan

First-time restaurateurs and industry veterans alike all need to create a business plan when opening a new restaurant . That’s because, even if you deeply understand your business and its nuances (say, seasonal menu planning or how to order correct quantities), a restaurant is more than its operations. There’s marketing, financing, the competitive landscape, and more—and each of these things is unique to each door you open.

That’s why it’s so crucial to understand how to create a business plan for a restaurant. All of these things and more will be addressed in the document—which should run about 20 or 30 pages—so you’ll not only have a go-to-market strategy, but you’ll also likely figure out some things about your business that you haven’t even thought of yet.

Additionally, if you’re planning to apply for business funding down the line, some loans—including the highly desirable SBA loan —actually require you to submit your business plan to gain approval. In other words: Don’t skip this step!

How to write a restaurant business plan: Step by step

There’s no absolute format for a restaurant business plan that you can’t stray from—some of these sections might be more important than others, for example, or you might find that there’s a logical order that makes more sense than the one in the restaurant business plan example below. However, this business plan outline will serve as a good foundation, and you can use it as a restaurant business plan template for when you write your own.

Executive summary

Your executive summary is one to two pages that kick off your business plan and explain your vision. Even though this might seem like an introduction that no one will read, that isn’t the case. In fact, some investors only ask for the executive summary. So, you’ll want to spend a lot of time perfecting it.

Your restaurant business plan executive summary should include information on:

Mission statement: Your goals and objectives

General company information: Include your founding date, team roles (i.e. executive chef, sous chefs, sommeliers), and locations

Category and offerings: What category your restaurant fits into, what you’re planning to serve (i.e. farm-to-table or Korean), and why

Context for success: Any past success you’ve had, or any current financial data that’ll support that you are on the path to success

Financial requests: If you’re searching for investment or financing, include your plans and goals here and any financing you’ve raised or borrowed thus far

Future plans: Your vision for where you’re going in the next year, three years, and five years

When you’re done with your executive summary, you should feel like you’ve provided a bird’s eye view of your entire business plan. In fact, even though this section is first, you will likely write it last so you can take the highlights from each of the subsequent sections.

And once you’re done, read it on its own: Does it give a comprehensive, high-level overview of your restaurant, its current state, and your vision for the future? Remember, this may be the only part of your business plan potential investors or partners will read, so it should be able to stand on its own and be interesting enough to make them want to read the rest of your plan.

Company overview

This is where you’ll dive into the specifics of your company, detailing the kind of restaurant you’re looking to create, who’s helping you do it, and how you’re prepared to accomplish it.

Your restaurant business plan company overview should include:

Purpose: The type of restaurant you’re opening (fine dining, fast-casual, pop-up, etc.), type of food you’re serving, goals you have, and the niche you hope to fill in the market

Area: Information on the area in which you’re opening

Customers: Whom you’re hoping to target, their demographic information

Legal structure: Your business entity (i.e. LLC, LLP, etc.) and how many owners you have

Similar to your executive summary, you won’t be going into major detail here as the sections below will get into the nitty-gritty. You’ll want to look at this as an extended tear sheet that gives someone a good grip on your restaurant or concept, where it fits into the market, and why you’re starting it.

Team and management

Barely anything is as important for a restaurant as the team that runs it. You’ll want to create a section dedicated to the members of your staff—even the ones that aren’t yet hired. This will provide a sense of who is taking care of what, and how you need to structure and build out the team to get your restaurant operating at full steam.

Your restaurant business plan team and management section should have:

Management overview: Who is running the restaurant, what their experience and qualifications are, and what duties they’ll be responsible for

Staff: Other employees you’ve brought on and their bios, as well as other spots you anticipate needing to hire for

Ownership percentage: Which individuals own what percentage of the restaurant, or if you are an employee-owned establishment

Be sure to update this section with more information as your business changes and you continue to share this business plan—especially because who is on your team will change both your business and the way people look at it.

Sample menu

You’ll also want to include a sample menu in your restaurant business plan so readers have a sense of what they can expect from your operations, as well as what your diners can expect from you when they sit down. This will also force you to consider exactly what you want to serve your diners and how your menu will stand out from similar restaurants in the area. Although a sample menu is in some ways self-explanatory, consider the following:

Service : If your brunch is as important as your dinner, provide both menus; you also might want to consider including both a-la-carte and prix fixe menus if you plan to offer them.

Beverage/wine service: If you’ll have an emphasis on specialty beverages or wine, a separate drinks list could be important.

Seasonality: If you’re a highly seasonal restaurant, you might want to consider providing menus for multiple seasons to demonstrate how your dishes (and subsequent purchasing) will change.

Market analysis

This is where you’ll begin to dive deeper. Although you’ve likely mentioned your market and the whitespace you hope to address, the market analysis section will enable you to prove your hypotheses.

Your restaurant business plan market analysis should include:

Industry information: Include a description of the restaurant industry, its size, growth trends, and other trends regarding things such as tastes, trends, demographics, structures, etc.

Target market: Zoom in on the area and neighborhood in which you’re opening your restaurant as well as the type of cuisine you’re serving.

Target market characteristics: Describe your customers and their needs, how/if their needs are currently being served, other important pieces about your specific location and customers.

Target market size and growth: Include a data-driven section on the size of your market, trends in its growth, how your target market fits into the industry as a whole, projected growth of your market, etc.

Market share potential: Share how much potential there is in the market, how much your presence will change the market, and how much your specific restaurant or restaurant locations can own of the open market; also touch on any barriers to growth or entry you might see.

Market pricing: Explain how you’ll be pricing your menu and where you’ll fall relative to your competitors or other restaurants in the market.

Competitive research: Include research on your closest competitors, how they are both succeeding and failing, how customers view them, etc.

If this section seems like it might be long, it should—it’s going to outline one of the most important parts of your strategy, and should feel comprehensive. Lack of demand is the number one reason why new businesses fail, so the goal of this section should be to prove that there is demand for your restaurant and show how you’ll capitalize on it.

Additionally, if market research isn’t your forte, don’t be shy to reach out to market research experts to help you compile the data, or at least read deeply on how to conduct effective research.

Marketing and sales

Your marketing and sales section should feel like a logical extension of your market analysis section, since all of the decisions you’ll make in this section should follow the data of the prior section.

The marketing and sales sections of your restaurant business plan should include:

Positioning: How you’ll describe your restaurant to potential customers, the brand identity and visuals you’ll use to do it, and how you’ll stand out in the market based on the brand you’re building

Promotion: The tools, tactics, and platforms you’ll use to market your business

Sales: How you’ll convert on certain items, and who/how you will facilitate any additional revenue streams (i.e. catering)

It’s likely that you’ll only have concepts for some of these elements, especially if you’re not yet open. Still, get to paper all of the ideas you have, and you can (and should) always update them later as your restaurant business becomes more fully formed.

Business operations

The business operations section should get to the heart of how you plan to run your business. It will highlight both internal factors as well as external forces that will dictate how you run the ship.

The business operations section should include:

Management team: Your management structure and hierarchy, and who is responsible for what

Hours: Your hours and days of operation

Location: What’s special about your location that will get people through the door

Relationships: Any advantageous relationships you have with fellow restaurateurs, places for sourcing and buying, business organizations, or consultants on your team

Add here anything you think could be helpful for illustrating how you’re going to do business and what will affect it.

Here, you’ll detail the current state of your business finances and project where you hope to be in a year, three years, and five years. You’ll want to detail what you’ve spent, what you will spend, where you’ll get the money, costs you might incur, and returns you’ll hope to see—including when you can expect to break even and turn a profit.

Financial statements: If you’ve been in business for any amount of time, include existing financial statements (i.e. profit and loss, balance sheet, cash flow, etc.)

Budget: Your current budget or a general startup budget

Projections: Include revenue, cash flow, projected profit and loss, and other costs

Debt: Include liabilities if the business has any outstanding debt or loans

Funding request: If you’re requesting a loan or an investment, lay out how much capital you’re looking for, your company’s valuation (if applicable), and the purpose of the funding

Above all, as you’re putting your financials together, be realistic—even conservative. You want to give any potential investors a realistic picture of your business.

Feel like there are other important components but they don't quite fit in any of the other categories (or make them run too long)? That’s what the restaurant business plan appendix section is for. And although in, say, a book, an appendix can feel like an afterthought, don’t ignore it—this is another opportunity for you to include crucial information that can give anyone reading your plan some context. You may include additional data, graphs, marketing collateral (like logo mockups), and more.

The bottom line

Whether you’re writing a restaurant business plan for investors, lenders, or simply for yourself and your team, the most important thing to do is make sure your document is comprehensive. A good business plan for a restaurant will take time—and maybe a little sweat—to complete fully and correctly.

One other crucial thing to remember: a business plan is not a document set in stone. You should often look to it to make sure you’re keeping your vision and mission on track, but you should also feel prepared to update its components as you learn more about your business and individual restaurant.

This article originally appeared on JustBusiness, a subsidiary of NerdWallet.

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How to Write an Operations Plan for a Restaurant?

Good food alone does not guarantee success. However, meticulously planned operations and a clear action plan can surely help realize that dream.

The operations plan is your guidebook to create a successful restaurant. It streamlines every aspect of your eatery right from food processes to conflict resolution.

Consider it as a holy bible of your restaurant containing all the relevant information. It will answer every question the team will have while running a restaurant business.

Certainly, you cannot be negligent with this aspect of a business plan.

Well, this blog will help you understand the components of restaurant operations and take you one step closer to finishing your business plan.

So let’s get started.

Why does your Restaurant need an operations plan?

Many restaurants close their gates permanently in less than a year. It’s mostly because they didn’t have an actionable operations plan to run an eatery.

If by any chance you consider operations to be a not-so-important part, reconsider! Here are a few primary reasons why you need an operations plan for your restaurant.

• The cost of running a restaurant is high. Clearly defined operations help reduce the cost, and food wastage and show potential ways of increasing the profits.
• When you have set standards for everything, it becomes easier to deliver consistent services. An operations plan helps in clearly defining the standards for different aspects of an eatery business.
• Emergencies are bound to arrive. An operations plan helps you plan and prepare for various contingencies, thereby making the business sound and secure.
• Communication is the key, right? Operations set a clear tone for individual responsibility and accountability. This will fix all the communication issues that lead to employee dissatisfaction.

Key components of a restaurant operations plan

Starting to write the operations section of your business plan? Don’t forget to add these key components to make your business plan relevant and helpful.

1. Menu Design and Management

Including a sample menu in the business plan of your new restaurant will help investors understand your product offerings.

Besides, what you plan to serve will directly and largely affect the other aspects of your restaurant, mainly its target market, layout, and design.

Restaurants operate on a thin margin. It’s therefore important to identify the menu items that are profitable as well as popular.

Focus on a limited menu, at least in the beginning to regulate the food costs. Include items that can be put together with easily available and locally sourced ingredients.

Work on creating a cost-effective menu design. Implement recipe cost cards to get the exact cost of each menu item.  And, ensure that the prime costs of menu items are not more than 66% of what you are planning to price.

2. Food Procurement & Preparation

A restaurant’s operational plans should clearly define the food procurement and preparation process.

Identify a way to get a consistent supply of raw materials for your eatery. If not planned and accounted for, the inventory expenses will disrupt your budget.

Find a balance between fresh ingredients and ingredients with a stable shelf life in your recipes.  To reduce the costs, find ways to use the same ingredients for multiple dishes.

For consistency in preparation, create recipe cost cards for every item on your menu.

Ensure that the food preparation process promises quality. This will keep your target market loyal to your eatery.

3. Staffing and Training

Employees play a huge role in bringing your restaurant dream to fruition.

However, labor costs account for the largest operational expenses every month. Identifying the exact staffing requirements will help you make informed hiring decisions.

In the operational section of your restaurant business plan, mention your hiring plans for full-time and part-time employees. Also, mention their salaries to give potential investors an idea about the monthly payroll expenses.

Further, highlight the employee training practices for your restaurant. Outline the detailed training program for your front-house and back-house restaurant staff.

The training should be comprehensive and train employees in taking orders, managing special requests, resolving customer complaints, serving protocols, etc.

4. Inventory management

Efficient inventory and supply chain management are the key pillars of running a successful restaurant.

Determine your stock management strategy by conducting market research on competitors. The operations section of a restaurant business plan must include the following details:

• Frequency of restocking an inventory.
• Stock management practices
• Storage costs of an inventory
• Suppliers and vendors that will fulfill the orders
• Inventory tracking methods
• Contingency plan for supply chain disruption

This section of a restaurant business plan helps reduce the potential costs substantially. Besides, efficient inventory management will instill the faith of potential investors in your restaurant business.

5. Technology & Software

The operations section of your restaurant business plan must offer a brief overview of the technologies and tools that you will use in your eatery.

Technologies are extremely important for the restaurant’s success. A market analysis suggests that 91% of restaurant owners in the US consider restaurant technologies to be important for their business.

Study your direct and indirect competitors and identify the technologies they are using in their restaurant business.

Describe reservation tools, inventory management systems, payment systems, marketing tools, and different kinds of technology that will help streamline your operations.

6. Customer Service

We all know that quality customer service will contribute significantly to a restaurant’s success.

The question is- How do you plan to offer consistent quality services to satisfy the customers?

Think of things that can contribute to customer satisfaction and you can frame your strategies accordingly.

To create relevant strategies, try answering questions such as:

• How will you efficiently move the customers in the line of operations without hushing them?
• How will you maintain consistency in food quality?
• How will the restaurant management address customer complaints?
• How do you plan to attract your target market?
• Do you have modern and upgraded technology for digital and contactless payment?
• What will be the average serving time?
• What is your marketing strategy to keep the customer happy and loyal?

No one other than your customers will decide the fate of your restaurant. All the strategies and plans must aim at helping you deliver a satisfactory customer experience.

7. Health and safety compliance

Health and safety is another important factor that requires constant attention in an eatery business. In the operations plan, mention different health practices you will follow for food, customers, and the safety of restaurant workers.

Describe sanitation and disinfection protocols to keep the restaurant and kitchen premises clean and hygienic.

Further, describe the food safety policies in your eatery. This should clarify food handling and storage methods, temperature protocols, and different food check measures in practice.

Mention, emergency and evacuation protocols in case of fire, earthquake, and accidents. Clearly define procedures and tools that will help to combat such situations.

Lastly, mention employee health protocols, regular health checkups, and policies to manage infections.

Overall, a comprehensive restaurant business plan is one that entails all the details of a restaurant’s operations and acts as a guidebook in making a restaurant successful.

Related Restaurant Resources

• Restaurant Marketing Plan
• Restaurant Financial Plan
• Restaurant Industry Trends

How to draft a restaurant operation plan: key questions to ask

Be it a fine dining cafe or a fast-casual restaurant, an eatery is much more than the company description, restaurant design, and service style.

This is your chance to create your unique restaurant by defining its key operations.

Now, are you facing difficulty in writing a clear and actionable operations plan? Answer these questions and you will have all the necessary information to bring clarity to the operations section of your business plan.

What are your operational hours?

Unless you are planning to be a 24*7 highway restaurant, you need to fix the restaurant’s working hours well in advance.

Conduct market analysis and understand when the demand for your eatery will be highest. Study many restaurants and find the ideal operating hours for an eatery like yours.

Apart from product offerings, many factors such as customer base, sales channel, restaurant design, location, and popularity of your restaurant weigh in to form this decision.

Considering these factors, identify the peak working hours and plan a generous window around that to serve your customers.

Who handles the opening and closing of the restaurant?

After deciding the restaurant timings, plan who would open and close the restaurant.

This staff is responsible for activities like maintenance, security, waste disposal, and other crucial daily operations. It can be some trustworthy member of the staff who will ensure that the restaurant starts right on time.

What technologies will you use in your day-to-day operations?

A variety of technologies are required for the long-term success of a restaurant. The technologies ease the complexity and help put an organized operations plan into action.

For instance, an online ordering system is an important technology in 2023. According to market research, more than 25% of restaurant sales are generated through online ordering.

Mention the online ordering system you will use and also outline the agreement made with different delivery partners.

Apart from that, you need a security system, tools for financial analysis, software to implement your marketing plan, kitchen display screens,  payment machines, etc.

Mention all these technologies and how you will create meticulous operations with them.

What is the timeline for pre-launch? Are any preparations pending?

How long will it take to set up a restaurant? The financial projections you have made will make sense only if the restaurant opens on time as you planned.

In this section, lay clear steps that will transform your restaurant mood board into an actual restaurant.

Create a checklist with a timeline for everything that needs to be done. This includes activities like remodeling, acquiring licenses and permits, hiring staff, training employees, and stocking an inventory to get the restaurant ready for launch.

Potential investors hold a keen interest in this section mainly because it reflects your commitment to the business.

And that’s pretty much all you need in an operations plan.

Simple, right? Well, we know it isn’t.

But at least now you have all the relevant information required for your operations business plan.

Download a sample restaurant business plan

All set to write the operations section of your restaurant business plan? Well, we have a perfect resource for you. This restaurant business plan template by Upmetrics is available for free download and is designed specifically for restaurateurs.

It is amongst the most intuitive, modern, and resourceful business plans available out there. It has step-by-step instructions and some perfect examples for you to consider. Free download the template now and start writing.

Start Preparing Your Restaurant Operational Plan

Customers are at the heart of the restaurant business. Keeping them happy and satisfied requires you to surpass quality expectations every time.

An operational plan helps you achieve that and a lot more. So without any further ado, start the work.

Get the market overview, work your way through figures, and figure out best practices to implement in your business.

A lot of things need your consideration when you are writing the operations section of a business plan. Our restaurant business plan template will come in handy to ensure you leave no important aspect untouched.

Frequently Asked Questions

What is an example of an operation in a restaurant.

Many things are included in the operations of a restaurant, such as food preparation, managing inventory, staff training, food serving, cleaning and maintenance, etc. Operations oversees everything that keeps the eatery running and functioning.

What are the 5 things that an operational plan should include?

The operational plan for any aspect must focus on 5 main components: Planning, marketing, human resources, logistics, and financial limits. Keeping these components in mind you can create actionable and efficient operations for your business.

Do all restaurants need an operational plan?

Yes, every restaurant must have an operational plan to achieve the goals highlighted in its mission statement. Restaurants operate on a thin margin. If the everyday processes aren’t planned and meticulously monitored, high costs and waste of resources will start to eat away at your profits. If you are planning to start a successful eatery, you need a detailed operational plan in action.

How can technology be integrated into a restaurant's operational plan?

Technology can significantly improve the efficiency of a restaurant. There is a technology for everything- right from inventory management to food procurement, online ordering, and payments. A correct technology can help you reduce costs, scale the operations, and find ways to increase profitability. The operational plan highlights the use of different technologies for seamless processes.

What are the financial considerations in building an operational plan for a restaurant?

The operations section must consider varying financial projections to ensure the sustainability and viability of a restaurant plan. It must include considerations of startup costs, operating budget, menu pricing strategy, labor costs, cash flow, and other financial components.

Business Planning Guide & Resources

We have plenty of  free business planning resources  available to help you with your planning. You can download our resources to learn all about business planning.

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Operational Plan for a Cafeteria Restaurant

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What Are the Components of a Restaurant Floor Plan?

Restaurant inventory procedures, how to run a small diner.

• Restaurant Pricing Strategy
• The Things You Need to Run a Small Restaurant

The operational plan for a cafeteria restaurant should be geared toward the nuts and bolts of preparing food that customers can serve themselves, replenishing dishes as they are drawn down, and providing minimal service to enhance the dining experience and make the payment process smooth.

Customers come to cafeterias in part to eat as quickly as possible, so the operational plan should emphasize speed without compromising either the food or the service.

The Right Menu

The menu for your cafeteria restaurant should be appealing but simple. Choose dishes that are relatively easy to serve, such as biscuits or sausage rather than lasagna or stews. Avoid high end items such as steak or duck. Rely on standbys that hold up well on low heat over time, because your food will need to be hot-held.

Evaluate the food cost for each menu item by adding up the ingredients in a batch and then dividing the total cost by the number of servings that batch will make. Determine the labor cost by estimating or observing the production time for the batch and then multiplying the labor hours by the average hourly wage you plan to pay. Your food costs should add up to no more than one-third of the retail price you expect to charge for the item, and your labor costs should add up to no more than another third.

There is some wiggle room in calculating the direct costs of food and labor. If you can design menu items and charge prices that allow you to spend less than 33 percent on food, you can spend a little more on labor. Similarly, if your labor costs are relatively low, you can spend more on ingredients – as long as your prime cost (food and labor combined) doesn't add up to more than 66 percent.

The Food Procurement Process

Just as the production systems for your cafeteria should be streamlined to create an affordable menu, your purchasing should reflect the simplicity and straightforwardness of the cafeteria concept. You can save money and limit waste by incorporating the same ingredients into multiple menu items. Try to purchase as many of your ingredients as possible from a limited number of vendors to pare down your ordering process.

Incorporate a balance of fresh and shelf-stable ingredients. It's easiest to maintain inventory levels of items whose shelf life isn't an issue, such as frozen and canned foods. However, fresh ingredients are more appealing – so they should certainly be part of your mix, especially items such as seasonal produce that will elevate your menu and give customers good reason to return.

Necessary Staffing Requirements

A cafeteria restaurant can get by with a smaller staff than a full service operation, but you still want to have enough workers on the floor and in the kitchen to make sure the food is stocked promptly and customers can pay quickly as they move through the line. Identify the times you expect to be busiest, and schedule extra workers during those hours. Cross-train staff so they can work in the kitchen to help stock up during periods when little help is needed on the floor.

Efficient Operating Systems

All of your cafeteria restaurant's systems should be geared toward moving customers through your operation as quickly as possible without making them feel rushed or compromising the quality of the food. Keep runners busy replenishing food as it gets depleted; have enough servers working to keep your line flowing.

Time your kitchen processes so you always have fresh food hot and ready when needed. Set up your operation with as many cashiers as necessary to avoid long lines. Build systems for keeping your facility clean and tidy. Schedule dedicated staff for wiping down tables and clearing dirty dishes.

• Restaurant Owner: Restaurant Rules of Thumb: How Does Your Operation Measure Up to Industry Averages & Standards?
• QSR: Why Cafeteria-Style Service is Trending
• Heartland: 7 Ways to Keep Your Cafeteria Systems Happy This Summer
• Webstaurant Store: Choosing a Restaurant Concept
• Forbes; The Fundamentals of Running a Restaurant; Brett Nelson (ed.); February 2007
• Palo Alto Software: The Watertower Cafe (Sample Plan)

Devra Gartenstein founded her first food business in 1987. In 2013 she transformed her most recent venture, a farmers market concession and catering company, into a worker-owned cooperative. She does one-on-one mentoring and consulting focused on entrepreneurship and practical business skills.

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The 8 Rules of Effective Restaurant Operations in 2023

Successful restaurants are built on two key principles: serve great food streamline restaurant operations.

However, many of today’s restaurant owners don’t take the time to work out the areas where they want their operations to improve. If you look at some of the reasons why restaurants are failing , you’ll quickly realize that many of them are associated with operational inefficiencies like understaffing, poor inventory control, and food waste.

This is why it is crucial to have a restaurant operations management strategy in place.

Restaurant operations management refers to the steps you take to improve the various areas of your business: staff management, financials, compliance, legislative, just to name a few. Even though they may be functioning just fine, making a few tweaks could eventually lead to better results or improved operational efficiency throughout your restaurant.

With that in mind, here are 8 tips to help improve your restaurant operations.

1. Build value-driven relationships with your staff

Speak with any restaurateur these days, and you’ll hear a common complaint – it has become increasingly challenging to retain and attract skilled personnel. According to a restaurant.org report , the overall turnover rate in the restaurants and accommodations industry jumped to 74.9 percent in 2018 (it was 72.5 percent in 2017). While the menace of staff shortage won’t go away anytime soon, there are ways to prevent staff turnover for both front-of-house and back-of-the-house employees.

It all starts with making personnel feel valued and respected. Rather than considering them to be expandable, tell them that they are a critical part of your business. Maybe you’re in a position to be flexible with the time of their shifts – if so, consider it as an opportunity to build value-driven relationships with your staff.

Make it easier for them to hang on to their jobs by taking their shift preferences and time-off requests into account. Transparent communication about what you can and cannot offer will also help foster relationships that are empowering to everyone involved. 

2. Improve your restaurant’s security

No two employees are alike and your workforce may contain some adverse personnel who are planning to damage your restaurant’s operations - usually through theft. This does not necessarily mean that your reputation is at risk, but your restaurant’s profitability may suffer from the theft of valuable items. For example, a member of your back-of-the-house team may decide to steal wine, caviar, and other expensive inventory.

The best way to combat all of this is to install security systems like wireless cameras that enable users to set entry and exit zones.

Efficient restaurant operations management calls for vigilance over restaurant security, and wireless cameras are the perfect way to keep on top of behind-the-scenes activities. While you may not be able to protect yourself against all the mishaps, you’ll drastically cut down the losses that occur because of poor security.

3. Create an operations manual for everyone to follow

In several restaurants, operations and procedures are undocumented and conducted in a casual manner. That becomes clear when an experienced employee trains a new hire, leaving out important practices, systems, or etiquettes. This is a bad case of restaurant operations management and should be avoided with an operations manual. 

Documenting and enforcing procedures will help prevent mistakes and boost service standards and will also help offset long-term costs by reducing employee turnover. New employees are much more likely to succeed when they’re made aware of all the best practices and policies that make up the restaurant experience.

Related content: How to write a restaurant operations manual

4. Minimize food waste and leverage a food cost calculator

According to The Business Case for Reducing Food Loss and Waste: Restaurants report, restaurants saved $7 in operating expenses for every $1 invested in initiatives to reduce food waste. So, if you have too much food going out of the restaurant in waste bins and doggy bags, you are literally throwing away cash and need to monitor your inventory levels and portion sizing.

Stock rotation and efficient ordering are the keys when it comes to reducing food waste and spoilage. In addition, knowing how much a dish is costing you to make can help you gain a better understanding of food supply patterns and how much to charge for it to earn a profit. Leveraging a food cost calculator to help you minimize waste will positively impact your bottom line. Having recipe costing cards for every item on the menu can also help reduce the number of supplies on your shelves that might otherwise be wasted, spoiled or stolen.

5. Adhere to health and safety standards

Aside from the strict Occupational Safety and Health Administration (OSHA) requirements that restaurants need to comply with, food safety also hugely affects overall business profitability. Food hygiene ratings and precautions regarding your customers’ health are fundamental to achieving high footfall, satisfaction ratings, positive reviews, and much more. Preparing, storing, and serving meals at safe temperatures are the core requirements for food safety compliance.

Regular temperature checks and error-free logging are critical responsibilities, so make sure to complete these tasks efficiently. Reviewing reports of meal temperatures over a span of weeks could help you identify deteriorating kitchen equipment or enable you to address personnel who aren’t doing their jobs well.

Beyond that, ensuring that there’s good airflow around stored food supplies will help keep your restaurant clean and maintain ideal temperatures for cooking.

6. Provide your staff with all the necessary tools

A primary goal of most restaurant operations management initiatives is to enhance the customer experience . One of the most effective ways to attain this goal is to improve the operational efficiency of your back-of-the-house and front-of-house staff by equipping them with proper tools. Even if they are clueless about the latest restaurant technology, set some time aside to explore what their pain points are and what type of software can help improve employee efficiency.

7. Streamline your financials

Online bookkeeping solutions like Xero and Quickbooks can make a big difference when it comes to streamlining your online sales, supplier payments, POS sales data, payroll, etc. Plus, modern POS solutions seamlessly integrate with these tools. So, instead of relying on bookkeeping that gives you an overview of your restaurant’s performance in the past few months, why not incorporate all of your financials into an easy-to-manage solution that has the capability to generate real-time reports?

This can also help eliminate many of the conventional bookkeeper tasks. Instead of spending time on manual entry, their hours can be better spent on analysis, reporting, and auditing. Analyze your reports every week and get an in-depth overview of how your restaurant is performing . When you have timely, accurate figures to inform your restaurant operations management, improving the financial health of your business becomes a whole lot easier.

8. Improve the way you manage your vendors

It’s common for restaurants to source their supplies from multiple vendors. Certain raw materials need to be procured daily, while other supplies can be bought on a weekly or monthly basis.

Purchasing these items from multiple vendors makes it time-consuming to keep track of all the suppliers. This is where a restaurant's back-office software that includes vendor management functionality can be a blessing in disguise.

An integrated vendor management feature can help you digitalize vendor invoices as well as compare each invoice to the original supplier contract terms and orders. A quality back of office solution will automatically build vendor scorecards that measure the quality of service, contract compliance, fill ratios, and product quality. In addition, it helps restaurant owners reduce admin overheads and enhance the procure-to-pay cycle by driving all the vendors to a central system to self-manage their credits, order counts, and more. Lastly, most of such solutions enable you to manage information and contact data of the vendors such as ID proof, TIN, PAN Card details, and other similar details in one place. Restaurant operations management in this area is all about saving time and increasing the accuracy of invoicing and ordering, which is exactly what you’ll achieve with the right vendor management solution.

These were just a few ways you can practice restaurant operations management. The fact is that you can always learn more, do more, and be more efficient. Successful restaurants always find new and innovative methods to enhance efficiency in operations and in turn, boost the profitability of their business. We hope the advice in this article point you in the same direction.

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How to write a comprehensive restaurant business plan

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Are you considering opening a new restaurant , adding a virtual restaurant , or pivoting your restaurant’s business strategy to adapt to the shifting restaurant industry? Make sure you take the time to build a restaurant business plan. Why?

• Business plans are like professional road maps — they literally lead the way to success
• They’re critical if you’re looking for investors and need to outline your restaurant’s current wins and future revenue potential
• They help you foresee challenges before they arise, so you can sidestep some catastrophes and be better prepared for the others

Some 26% of restaurants fail within a year of opening, and failure to plan is one of the primary reasons those restaurants close. Create a business plan, and you’re setting yourself up to be on the right side of that statistic.

Here’s how to do it.

What is a restaurant business plan?

Before you learn how to write a business plan , it’s crucial to understand what a business plan is — and what it isn’t.

The goal of a business plan is to create a guide that helps you navigate each stage of launching and running your business. That plan should also be comprehensive and articulate enough that a total stranger, for instance an investor, could read through it and easily understand your vision, your goals, and how you intend to turn your restaurant dream into a reality.

Business plans come in a variety of structures and they can be as short as a single page or long enough to bind into a booklet. You may want to start with a lean startup plan that focuses on a high-level take on your strategy, then follow up with a more detailed plan that elaborates on key points and offers investors more information.

In short, your business plan should communicate everything you have and plan to put into your restaurant to ensure ongoing success.

11 elements every restaurant business plan should include

Your restaurant and mission statement should be unique to your business and your vision, but that doesn’t mean you have to start completely from scratch. Crafted by industry experts and packed with insider knowledge, the Grubhub Restaurant Business Plan template is your step-by-step guide to whipping up a winning business strategy. Take a look at our editable business plan template to start planning your restaurant. However you write it, your finalized business plan should include seven key sections.

1. Executive summary

This is a brief summary of your company, why it’s something the community wants or needs, and why it will be successful. Many different types of restaurants speak to various demographics, and it’s important to know  what kind of restaurant you want to run . Are you opening a quick-service deli focused on takeout sandwiches and ready-to-eat salads? Or are you going to be the first tapas restaurant in a city eager for more variety?

If you’re using your business plan to ask for financing, the SBA recommends including financial information and high-level growth plans in your executive summary, too. Your executive summary should include:

• Mission statement: A concise description of your restaurant’s purpose
• Proposed concept: The summary or outline of the restaurant idea
• Execution: How you plan to make this proposed concept work
• Potential costs: A brief overview of expected exprenses
• Anticipated ROI: How much the restaurant is expected to make

Think of your summary as your opportunity to capture your reader’s attention. Many investors will make a split-second decision based on the executive summary alone — if this section is all they’re going to read, make every word count.

2. Company description

Now it’s time to launch into a more detailed description of the company, including its  vital differentiator(s) , target audience, and any other factors that could sway investors like experts you’ve brought on board as advisors or a location you’ve already scouted or secured.

You’ll want to include the legal structure of the business, explaining whether you’re a sole proprietorship, LLC, etc., and list out existing management and their roles (including your own).

Now comes the fun part: Writing out a description of your concept. This is where you can let your creative side come out, showcasing your passion for what you hope to create and using plenty of adjectives to engage your readers and give your concept life. You’ve already decided what  type of restaurant  you’re opening, now flesh out all the other details:

• Service style (counter vs. sit-down, casual vs. fine dining, etc.)
• Restaurant size and seating capacity
• General ambiance, including décor and music
• Options for styles of seating, lighting, and other fixtures
• Operating hours
• Style of cuisine
• Peripheral service offerings such as retail products, delivery/takeout, and catering
• Unique selling points such as using produce grown on an adjacent farm or a 30-minute lunch guarantee to serve the area’s office workers better

3. Target market analysis

Detail your target market, using buyer personas to indicate who you see being your primary customer and what their dining habits might look like. These personas should include information on where target customers live, their income levels, their pain points (do they hate long waits or want restaurants that are open later?), and how often they dine out or order in.

The more specific you are during this step of the process, the easier it will be to create marketing to reach them.

4. Sample menu

If you’re a new restaurant, including a sample menu is the only way investors will know what you plan on serving. It’s not enough to say you’re going for “rustic Italian,” as that could mean different things to different people. Chances are your menu is your key differentiator, or at least part of it — otherwise, why will customers choose you over tried-and-true competitors already offering similar dishes?

Collaborate with your chef and keep the core tenets of  great menu design  in mind:

• Know your audience and tailor your design and descriptions to your target customer base — a college crowd eager for drink deals and shareable eats will be more interested in pictures and flashy pricing than diners looking for a white tablecloth experience
• Menu descriptions should be short but evocative — choose words that help customers understand exactly what they’ll be eating and get them excited about trying it (for example, say “succulent tea-smoked duck with anise-scented plum sauce” rather than “duck with plum sauce”)
• Refer to menu psychology when determining and placing pricing, sticking to simple numerals (no dollar signs) placed to the right of the menu item with no dots or dashes in between
• Use that same psychology to guide customers through your offerings, using call-out boxes and bold text to highlight more profitable items
• View your menu as an extension of your restaurant branding , using the same colors, design elements, and fonts

5. Organizational management

While you’ve touched on your organizational structure and management earlier on in your business plan, now you’ll explain  your business structure  and share a more comprehensive look at your team. An organizational chart can be helpful, as is a summary of your collective experience. Some people include a bullet list of the team’s top achievements that’s easy to scan and digest. This section should include any employe positions you will need to fill and a plan for how you will train these employees .

In addition to listing out co-founders, managers, servers, etc., you can attach resumes from your executive team or critical players like a well-known mixologist that’s helping you develop your cocktail program.

6. Restaurant design

Restaurant interior design is crucial for your customer’s experience. The ambiance and floor plan impact how they perceive your business and whether it’s a good enough place to eat at. In fact, even the color of the walls and types of flooring can impact people’s moods and how they feel while in your restaurant.

Come up with a restaurant design that matches your theme and cuisine. This is also the time to plan out any patio seating , and decide on how many tables can you can serve.

7. Location

You may already have a specific location picked out or even have a building purchased. If so, this section is less of a concern for you. It’s important to ensure that your location is going to benefit you rather than hurt your business. If you still need to find the right space to host your business, the location you end up choosing should be in line with your target market and be an easily accessible place for them to eat.

Before you sign a lease, it’s a good idea to check out the other competition in your area. If you found the perfect building for your pizzeria but it’s next to another popular pizza shop, it may be hard to convert customers to your cheesy creations. You want to enter a market where you can grab diner’s attention with new offerings rather than rival existing ones.

8. Marketing plan

With so many restaurants vying for customers’ attention, marketing is extremely important for getting diners through the door (or onto your website). Crafting a marketing plan for your restaurant gives you a blueprint for all potential advertising and outreach. Promotional events, social media, and paid ads are just some ways you can help get your restaurant off the ground, and investors will be very interested to hear what you have planned.

9. Takeout and delivery

Having reliable delivery and takeout services is pretty important for most target audiences. In fact, 51% of consumers said if they cannot order delivery or takeout from a restaurant, they probably won’t visit them for dine-in as often. Offering off-premise dining options will increase your order volume and customer base.

If you’re hoping to have takeout and delivery capabilities at your restaurant, Grubhub makes it easy . Whether you want to use your own drivers or our professional fleet, we offer :

• Grubhub Delivery: Our fleet of Grubhub Drivers pick up and deliver orders to your customers’ doors. We coordinate and pay the delivery drivers — all you have to do is provide the food.
• Supplemental Delivery: Utilize our delivery fleet of 300,000 drivers to widen your customer base.
• Self Delivery: Use your own drivers to deliver Grubhub orders to diners. You have full control over delivery and fees, but benefit from Grubhub online ordering.
• Pickup: Set up a Grubhub account to accept pickup and deliver orders from your customers, letting you reach new customers and increase sales.

10. External providers

To make your restaurant a reality, you’ll likely need a bit of help. Make a list of any external companies or software you plan to use or hire to get your restaurant up off the ground. This could be accountants who you wish to balance your books or designers who can help make your design dreams a reality. This list may also include outside suppliers for your food and beverages. Who is it that you want to partner with when it comes to receiving your raw ingredients and materials? Do you want to source locally or use a distant distributor? Whoever it is that you want to potentially work with, write them down!

Luckily, when you join Grubhub you not only do have your food delivery and pickup service partner chosen, you can also simplify your order and menu management using Grubhub for Restaurants’ easy technology integration . Our tech integrations allow orders to come from the Grubhub app or Grubhub.com directly to your kitchen. Plus, you can create a customized online ordering site with Direct . Encourage customers to place a commission-free order right from your restaurant’s website.

11. Customer service policies and procedures

As a business owner, you want to give your customers a five-star experience at your restaurant. Creating customer service policies and procedures will help ensure that your staff create a great dining experience for your customers. Have a blueprint for how certain situations will be handled and what you’ll do if problems arise. For example, if a customer has an issue with the food, your entire staff should know how to handle the circumstance and what to say to the diner. Then, ensure that your staff is all on the same page about your expectations for them and consistently utilize the same guidelines and approach.

12. Financial projections

Finally, it’s time to address the financial side of your business, especially if you’re using your business plan to acquire startup funds or additional capital after you’re already operational.

If you’re pre-launch, your projections are just that: guesses. But these guesses should be based on market research, actual expenses, and projected income, culminating in a five-year look at everything from estimated revenue to capital expenditure budgets.

If your business is up and running, you’ll include actual financial records such as cash flow statements and your P&Ls, ideally for the last five years. Use colorful charts and graphs to highlight financial wins and make it easier for investors to gauge your company’s financial health quickly.

If you’re asking for funding, specify how those funds will be used and whether you have collateral you’re able to put up to secure a loan.

Start writing your own restaurant business plan

Now that you understand the various steps for creating a strategic restaurant business plan, it’s time for you to create your own. Download our Restaurant Business Plan template to draft your restaurants’ operational foundation. Use this as a playbook for you to refer back to whenever you make business decisions.

Once you get your business plan off the ground, consider partnering with Grubhub. Platforms like Marketplace can make it easier than ever to capture the attention of new customers and reinvigorate relationships with existing customers by offering quick-click access to ordering and stress-free pickup or delivery.

Ready to reach millions of hungry customers? Sign up for  Grubhub for Restaurants  today!

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Operational Plan for a Cafeteria Restaurant

by Craig Keolanui

Published on 26 Apr 2018

When you run a cafeteria, there are many challenges you must face to ensure you are producing a consistent product and maintaining stellar service. To better prepare for rushes and any bumps in the road that might occur in day-to-day operations, it is wise for you to develop an operational plan that can keep team members focused and managers aware of their duties. Your plan is all about being prepared, maintaining consistency and keeping customers satisfied at the same time.

Preventing Food Shortages

In a cafeteria, running short on food can be one of the most preventable problems you can ever encounter. You have to have a good understanding of what you are serving and how much food you need to prepare. Understanding your bestselling offerings and anticipating shortages goes a long way towards preventing them. A daily run-down on portion control can help eliminate shortages and be part of your plan. Your operational plan should also determine who is responsible for checking on food shortages, relaying information to the kitchen and determining when more food needs to be prepared.

Eliminating Waste and Providing a Consistent Product

Feedback to the cooks in the kitchen is necessary to help ensure that too much food isn't being prepared. This helps eliminate waste and unnecessary food prep time and helps ensure that prepared food is not sitting under heating elements for too long. Feedback to the kitchen staff can also keep the food fresh and preparations more consistent and prevent contamination or issues with food safety from prolonged exposure to bacteria. Plan for creating dishes that can be safely prepared for the next day and for usable leftovers whenever possible.

Maintaining Service Standards

Your operational plan should outline which items typically get served by employees and which offerings can be left for self-service. More often than not, you need to serve entrees or more expensive offerings to ensure the the buffet line flows and that portions are controlled. You need to consider whether the cost of extra servers can help eliminate waste or accommodate more customers, which can both add value to your bottom line. Plan on having extra servers during rushes and backup plans in case any large groups come through the door.

The Little Details

You need to have runners who can be responsible for many of the little things that are essential to the operation of your cafeteria. Plates, glassware and utensils need to be constantly monitored, as do things like syrups for the soda fountain, salad dressings for the salad bar and tea bags at the coffee service station. A complete operational plan ensures that plates and glasses are washed before pots and pans are even considered. Your plan needs to spread the responsibility of these tasks to employees so your managers can fill in where and when they are really needed.

Restaurant Operational Plan Template

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Download this Restaurant Operational Plan Template Design in Word, Google Docs, Apple Pages Format. Easily Editable, Printable, Downloadable.

Every restaurant relies on its daily operations to run smoothly and provide revenue in order to survive and thrive. Let our Restaurant Operational Plan provide you with the needed help in running the everyday operations of your restaurant. Conveniently gain access to the file immediately after download. Get a standard plan that provides you with the basic sections of the plan such as your analysis for financials, marketing, technology, and others. Be able to arrive at a well informed decision on where you want your restaurant business to be going. Use this opportunity to download this plan for your immediate use today.

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In this article, we have included different restaurant operational plans that will surely help you out with your running and managing your restaurant business. We will also cover related topics, like what it is, its components, the objectives of a restaurant operational plan and its advantages. Feel free to check them all out below.

Operational Plan For Restaurant Pdf

11+ operational plan templates sample templates, 10+ security operational plan samples & templates – pdf, word ..., 11+ school operational plan samples & templates – pdf, word ..., restaurant operational plan sample template.

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How do you run a restaurant business? It is so easy to think of starting a business without actually having a plan on how to effectively operate or manage it. This is one of the primary reasons why a lot of business fail, aside from restaurant businesses.

Sample Restaurant Business Operational Plan

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What Is an Operational Plan for a Restaurant?

An operational plan can be simply described as an outline of the tasks or activities that particular department in a company need to focus on for the upcoming year. It is often called a work plan and is created in line with that of a the strategic plan of the entire company or organization.

An operational plan, together with a tactical plan is created in a way that helps or supports the company or organization in achieving its goals and objectives by doing the small tasks so that bigger objectives can be accomplished or completed.

Running and managing a restaurant business is not easy that is why the use of a restaurant operational plan is required. The operational plan guides the business on what tasks they mus perform on a daily basis, determine what their long-term and short-term goals are and be able to request for the appropriate budget needed for daily operations. Other uses of an operational plan for a restaurant are as follows:

• To have a clear direction of the direction that the business wants to achieve or accomplish as well as the tasks and responsibilities you want to achieve.
• It motivates a a group of individuals or a team to work together toward the vision that you have planned to achieve.
• It helps you in improving your business’ chances of getting financial success.
• It serves as your road map to success that will help you navigate so that you will be able to get the goals and objectives that you have set.
• Having a restaurant operational plan prepared helps you and your business overcome the obstacles that you are bound to meet along the way.

Planning for the operations of your restaurant business is made easier with the aid of operational plan templates. You can get them for free on website. we also have other operational plan templates available, like  Business Operational Plan Samples & Templates ,  Hospital Operational Plans , and  Security Operational Plan Samples & Templates .

Components of a Restaurant Operational Plan

There are four main components that make up a restaurant operational plan and they are the introduction, analysis, recommendation and conclusion. Let us take a closer look at each of these components below.

Introduction

This is the first part of an operational plan which introduces the readers to the business you are are running and why you are writing an operation plan. It should not be a summary of everything that will be included in your operational plan, but it must provide your readers with an overview of what your restaurant operational plan is all about, the benefits of having created one and what important details they will be getting from it.

Your restaurant operational plan must also include details, like a short history of the restaurant, the food you are serving in that restaurant, and the short-term and long-term goals that the business wants to achieve. It is also best to keep your introduction at least two pages long but not more than that.

This section of your operational plan will consists of the details that were not presented in your introduction. Here you will provide details about the basic information about the restaurant, like the address of the business, the number of staff it has to operate, the equipment used for operations, its social media profile, and the names of the people involved in the management of the restaurant business. The analysis section also comprises the largest part of the operational plan and is further subdivided into different sections. The sections are the marketing analysis, financial analysis, and technological analysis.

• Marketing analysis –  You will primarily analyze marketing activities and advertise your business, but you are not limited to that activity alone. Part of marketing analysis is analyzing the activities of both your direct and indirect competitors. Your direct competitors are those restaurants within your area or city and your indirect competitors are those food stalls or stores offering the same services or selling the same food as your restaurant. In your marketing analysis you will also need to pay attention to your customers and your target market so that you will be able to analyze them according to your business operational needs.
• Financial analysis –  All of the financial aspects of your restaurant business is discussed and analyzed here. That includes analysis of financial statements, like the income statements of the business and its employees, the balance sheets, the statement of the equity of the owner. A forecast of the finances of the business for the next 2 to 3 years or up to 5 years is also included. Product and services considerations that you may want to add in the coming years is also part of this section of your restaurant operational plan.
• Technological analysis –  With the advancement of technology and modernization, there is a great need for every business to make use of technology. Your restaurant operational plan should provide the list of equipment or technology being used in the actual operations and those that you plan to add and use in the future. This includes human resource systems and some tools for effective inventory.

Recommendation

After thoroughly analyzing everything that must be analyzed in your operational plan, the next thing that you need to do is come up or create a recommendation. This part presents the results of your analysis. It must be written clearly and must be specific. It should also answer the questions or problems presented in the operational plan. An effective recommendation will likely to result to an effective implementation of your operational plan.

An example of a good recommendation would be hiring more assistant cooks to help in the food preparation in kitchen if the problem analyzed in the operational plan is meeting the needs of the increasing number of customers coming in to the restaurant for the last three months.

All of the important parts and details of your operational plan is validated in the conclusion part. This marks the end of the operational plan or document and provides what has been decided as an outcome of the operational.

These four main components will help you better understand what an operational plan for a restaurant is, while at the same time provide you with essential details that you must know about it. We also have other operational plans available on our website that you might want to check out. They are School Operational Plan Samples & Templates , Event Operational Plans , and HR Operational Plan Samples & Templates  many more.

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Advantages of an Operational Plan Template

The following are the advantages of an operational plan template that you need to know.

• Operational plan templates offer a convenient and easy way to create and produce an operational plan document of your own. The plan is pre-formatted and already has all the details that you need to get started with your operational plan. You simply just need to type in the required details to make it your own.
• Using the template eliminates the need for you to recreate the same document every time you need one. This allows you to save time, energy and a lot of brainpower that you can use for other more important things.
• Operational  plan templates are available online mostly for free download. A lot of online websites offer free operational plan templates, as well as operational plan samples so you looking for it is no longer a problem. It has been made accessible for anyone you needs it.
• The templates also come in different file formats, and is editable and printable. This allows the user to make changes to the document based on their preferences or needs so that the file can be used exactly as they want it to be used.

It is clear that you get a lot of advantages with the use of operational plan templates. We hope that you learned about operational plans in this article. If you wish to learn more about it or get hold of free samples, we have a collection of them waiting for you on our website. Some of the titles you may be interested in are  Simple Operational Planning Samples & Templates , 5 Year Plan Templates , and  Annual Operational Plan Samples & Templates .

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Extra Streetwise

Price of a cup of coffee

Ranging from € 1.50 to € 4

Restaurants and cafés

Moscow has a great number of restaurants and cafés to choose from, often offering high-quality food and service for reasonable prices. If you are looking for cheap options, but with traditional Russian food, try столовая (stolovaja), a Russian cafeteria.

Tips are not necessarily required. In sit-down restaurants you can leave tips of around 10% of the bill.

The tap water in Russia is not drinkable. Bottled water is cheap and widely available.

Alcohol in supermarkets

After 23h, it is not allowed to sell alcohol in supermarkets. Fortunately, there are many great cafés, often open till late.  

Public transport

The best way to move yourself across Moscow is the metro, which operates from 5:30h till 1:00h. Download the free Yandex Metro app to plan your route in the Moscow metro, as the app provides up-to-date information about all the metro lines, detailed instructions about your route, and the most efficient way to travel.

Moscow also has a ground transportation network, including buses, trolleybuses and trams, also operating from 5:30h till 1:00h.

Tickets can be bought at ticket offices and vending machines inside metro stations, and inside buses or trams. It is more convenient and more economical to travel with a Troika card (see below).

Transport at night

After the metro stops running at 1:00h in the night, night buses take over. Night buses roughly drive the same routes as the metro lines, on an interval of about 30 minutes. For more detailed information about the routes, check out the map on the official website (Ru) of the public transport in Moscow.

For further information about public transport in Moscow, download the official app for Android or IOS .

Troika card

Instead of buying separate tickets, it is more economical to buy a Troika card . The card can be used for all means of public transport, including suburban trains. A Troika card can be bought or charged at ticket offices and Mosgortrans vending machines inside metro stations.

Exploring the beautiful metro of Moscow

Moscow is known for having some incredibly beautiful metro stations. Explore the 12 most amazing stations with our self-guided 2-hour tour of the most beautiful metro stations of Moscow .  

From the airport to Moscow

The most convenient way to travel between the major Moscow airports and the city centre is the Aeroexpress train. It is quick, not expensive and runs frequently. For more info and tickets see the official website of Aeroexpress.

Aeroexpress trains run between Sheremetyevo Airport (SVO) and metro station Belorusskaya, between Domodedovo Airport (DME) and metro station Paveletskaya, and between Vnukovo Airport (VKO) and metro station Kievskaya. Note that the smaller Zhukovsky Airport (ZIA) cannot be reached with the Aeroexpress. It can be reached by train from the Kazan railway station.

Please note that the Aeroexpress trains don't operate at night. In those cases we recommend using a taxi. Taxi apps like Gett or Yandex work well in Moscow.

From Moscow to St Petersburg

The most comfortable way to get to the beautiful St Petersburg is the Sapsan high-speed train, taking you in less than 4 hours to the centre of St Petersburg. Trains leave from Leningradsky station (watch out, this railway station also goes by the name 'Oktyabrskaya', not to be confused with the metro station). There are also overnight trains, which are slower but cheaper. For tickets, use the official page of the Russian Railways .

Get a sneak preview of a ride on the Sapsan with our article High-speed from Moscow to Saint Petersburg with the Sapsan .  

Victory Day

Victory Day is celebrated in the entire country on 9 May, commemorating how the Red Army and the Soviet people defeated Nazi Germany in the Great Patriotic War of 1941-1945. Every year, the Red Square is the place of the biggest military parade in the country.

Afisha Picnic Festival

The Afisha Picnic Festival is the largest open-air music festival in Moscow, attracting thousands of visitors every summer. It lasts for one day and takes place on the territory of the Kolomenskoye museum-reserve. Check out the official website (Ru) to learn more or to purchase your tickets.

Spasskaya Tower Festival

The Spasskaya Tower Festival is an international military music festival which takes place on the Red Square every year in the end of summer. Dozens of military orchestras from various countries take part in the event, performing in their national uniforms. In between the acts on the Red Square, musical bands perform in parks and on squares across the city. This colorful event lasts for 9 days in total, ending with a laser show and fireworks. Learn more and book your tickets on the official website .

For more than 20 years, the Moscow City Day has been celebrated on the first or second Saturday of September. The main events and concerts take place on the Red Square, in Alexandrovsky Sad, at the VDNH, in Gorky Park and in Sokolniki Park. The day is usually ended with colorful fireworks. The metro works around the clock on this day.

Circle of Light

Since 2011 Moscow has been hosting the Circle of Light Festival (Ru), which takes place every year in autumn. Thanks to light shows with 2D and 3D effects, various sites across the city brighten up into amazing colorful objects. Learn more about this year's edition on the official website .  

Local pages

Bikesharing.

Velobike is a bikesharing network in Moscow, which is usually operational from May until November. In order to register, you'll need a phone and a bank card – learn more about registration on the official website . After paying the registration fee, trips up to 30 minutes are free of charge.

For a first look in the capital of Russia, a bus tour can be a nice option. Various operators offer tours through the city, with City Sightseeing being one of the better known international companies. Check out their official website to learn more about the tours and the route.

Culture and party guide

Find an overview of cultural events and parties in Moscow at Kudago (Ru).

Check if it will rain today in Moscow at Gismeteo .

Taxi apps like Gett or Yandex work well in Moscow.

For searching and booking train tickets in Russia, we recommend to use the official page of the Russian Railways .

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A Shutdown Is Looming. What Comes Next?

Many federal agencies have plans in place to weather a shutdown, but a disruption would still affect critical government services.

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By Zach Montague

Reporting from Washington

Follow our live updates for a potential government shutdown .

The House of Representatives on Friday rejected a late bid by Speaker Kevin McCarthy to keep the government open past this weekend as more than 20 hard-right Republicans joined Democrats in voting down a stopgap funding bill.

With the midnight Saturday deadline to avert a shutdown approaching, the White House reiterated warnings to federal agencies to prepare for a shutdown, and scores of government employees scrambled to plan how to do their jobs next week while many colleagues are furloughed or halt their work altogether for the time being.

The United States has experienced 21 gaps in government funding since 1976, leading to varying degrees of disruption. Under a worst-case scenario, the White House is wary of a repeat of 2018, the longest and most recent shutdown, which sidelined roughly 800,000 of the federal government’s 2.1 million employees for 34 days.

While much remains uncertain about how long the coming shutdown might last, the broad contours of how it would play out are well-worn territory in Washington, and most agencies have readied plans for working through the tumult.

What exactly would be shut down?

A government shutdown amounts to a suspension of many government operations until Congress acts to restore funding.

For hundreds of thousands of federal employees, that means either being furloughed while the government is closed, or continuing to work without pay.

For the public, that typically means dealing with interruptions to a variety of government services and facing a range of disruptions to daily life.

In recent days, the White House has spotlighted several government programs that could cause more severe issues if suspended, in particular the nutrition and immunization assistance given out through the Special Supplemental Nutrition Program for Women, Infants and Children. If funding lapses, the White House has said nearly seven million women and children could lose critical access to food, and the federal contingency fund to keep the program running could run dry within days.

“If we have a shutdown, WIC shuts down, and that means the nutrition assistance to those moms and young children shuts down,” Tom Vilsack, the agriculture secretary, told reporters on Monday.

Closures of national parks and museums are often one of the most visible impacts of a shutdown for the public, as well. In some cases, they can produce significant losses for the communities that depend on tourism.

Gov. Katie Hobbs of Arizona, for instance, has vowed to draw on revenue from the Arizona Lottery to keep Grand Canyon National Park open. In 2021, the park drew more than 4.5 million visitors to the state, according to the National Park Service.

Even many workers in the private sector are often forced to adjust.

During the most recent shutdown, inspections of chemical factories, power plants and water treatment plants ground to a halt as the Environmental Protection Agency furloughed thousands of workers. The Food and Drug Administration also paused routine food safety inspections of seafood, fruits and vegetables, putting extra pressure on restaurants and grocers.

In addition, many government labs and research projects are frequently closed during prolonged shutdowns, hampering scientific work.

As the deadline to fund the government approaches, the White House has sought to stress the sheer variety of programs and services that would suffer while blaming House Republicans for the standoff.

“A government shutdown could impact everything from food safety to cancer research to Head Start programs for children,” President Biden said on Saturday .

What services would continue?

Many agencies whose employees carry out critical services do not suspend operations.

That includes a large number of federal prosecutors and investigators, postal workers and Transportation Security Administration employees.

Most of those employees will continue to work without pay until funding is restored. In rare cases, some may work in positions that are funded outside the annual appropriations process.

Benefits such as Medicare and Social Security also continue uninterrupted because they are authorized by Congress in separate laws that do not need to be renewed every year. Medical care of veterans also goes on unaffected.

But even in instances where federal workers may stay on the job, planning and operations supporting them can be suspended, making the work harder.

For instance, while air traffic controllers would largely continue to work, training for new staff members would cease, exacerbating shortages .

Who decides which workers are essential?

Having weathered multiple shutdowns already, most agencies have in place detailed contingency plans for determining which employees should keep working.

But those plans can vary widely.

According to its contingency plan , the Department of Health and Human Services plans to retain about 58 percent of its employees during a shutdown, while the Justice Department would direct closer to 85 percent of its employees to continue working.

The determinations for each agency are often based on workers’ roles and how precisely their jobs are deemed “necessary to protect life and property.”

Shutdowns have become so commonplace in Washington that the Office of Management and Budget publishes guidance for federal employees on what to expect when one is approaching.

Do members of Congress still get paid?

In Article I, Section 6 of the Constitution, compensation for members of Congress is differentiated from that of most federal workers.

“The senators and representatives shall receive a compensation for their services, to be ascertained by law, and paid out of the Treasury of the United States,” that section reads.

In addition, the language of the 27th Amendment, which prohibits any law “varying the compensation for the services of the senators and representatives” until the next election, is often interpreted as a constitutional requirement that lawmakers be paid on time.

Salaries for members of Congress are funded by a permanent appropriations account that does not require renewal every year.

Like federal agencies, lawmakers also have some limited discretion to keep staff members working in cases where their role is directly tied to human health and safety. This typically applies only to staff members whose work is “required to support Congress with its constitutional responsibilities or those necessary to protect life and property,” according to the Congressional Research Service .

Will furloughed employees eventually be paid?

Furloughed employees will receive back pay once Congress passes and the president signs a new appropriations bill or a continuing resolution, a guarantee enshrined in 2019 when Congress passed the Government Employee Fair Treatment Act .

Employees who worked overtime or earned other premium pay can typically also claim those extra wages once the shutdown ends.

For contractors, including many cleaners, maintenance workers and cafeteria workers, however, the situation is more precarious.

Federal contractors are not guaranteed back pay under the 2019 law, even though some who are deemed essential might still be required to work. In some cases , contractors may be unable to return to their workplace while federal sites are closed.

In most situations in which contract workers are furloughed or unable to work during a shutdown, however, many are entitled to unemployment compensation.

Zach Montague is based in Washington. He covers breaking news and developments around the district. More about Zach Montague

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• 69 culinary hotspots in the very first MICHELIN Guide Moscow !

9 MICHELIN-starred restaurants in the first edition of the MICHELIN Guide dedicated to the capital of Russia ; 3 MICHELIN Green Stars awarded to local Chefs paving the way for sustainable gastronomy.

Russia Michelin Star Revelation

The long-awaited arrival of the MICHELIN Guide marks a recognition of the rapid development in gastronomic culture in Russia over the past 30 years. The unique history and traditions of the region, formed by the variety of high-quality local products from the Far East, the Altai Republic, the Black Sea and the north-west of Russia, inspire talented chefs to create exquisite culinary masterpieces that cannot be found anywhere else. The first ever Moscow MICHELIN Star ceremony took place tonight, at the Zaryadye Concert Hall, in the heart of the Russian capital. The festive evening, organized with all necessary security measures, was attended by more than 500 guests. “ The MICHELIN Guide and Moscow are sharing a historical moment with the unveiling of the MICHELIN Guide Moscow 2022 selection . Inspectors have been particularly seduced by the high-quality local produce. Russia is a wonderfully wide-ranging expression of nature: from sea coasts to wild forests, from aromatic herbs to first-class seafood… There are lots of discoveries to make ” says Gwendal Poullennec, MICHELIN Guide International Director. “ Moreover, thanks to cultural exchanges throughout history between Russia and Europe, Central Asia and the Middle East, gourmets will experience unforgettable authentic meals full of flavor .”

Restaurants were celebrated through the announcement of the MICHELIN Guide selection, with the reveal of Bib Gourmand (for restaurants offering particularly interesting value for money, where you can enjoy a delicious meal under RUB2000), MICHELIN Stars (for restaurants serving high-quality cuisine), and MICHELIN Green Stars (for restaurants that are pioneering in their sustainable approach). As for all its other selections, the MICHELIN Guide has used the same historical methodology. The team of independent and anonymous inspectors from the Guide has been in the field for its traditional table-tests, during which they evaluate the meal they experience via 5 assessment criteria  :

- The quality of the produce used - The mastery of cooking techniques - The mastery of flavors - The chef’s personality in his/her cuisine - The consistency between visits Thanks to the seriousness and depth of their methodology, inspectors were able to collectively build this first MICHELIN Guide Moscow selection.

2 Two MICHELIN Star restaurants

7 one michelin star restaurants.

Beluga – located at the National Hotel, near the Red Square, Beluga offers one of the finest selections of caviar and vodka in the whole of Russia. While experiencing the authentic soul of this historical place, gourmets can discover and enjoy the elegant and delicate cuisine of chef Evgeny Vikentiev. Biologie - Chef Ekaterina Alehina offers her guests a journey through a personal cuisine, with a strong accent on sustainability, focusing on organic products. You can also find the chef’s artistic personality in the restaurant itself, which is decorated with her own paintings and furniture she made herself. Grand Cru – “Bienvenue” to this establishment, with a cozy atmosphere, proposing first class modernized classic French cuisine and one of the best wine lists in Moscow. The Alsatian chef David Hemmerle brings an enjoyable piece of French finesse to Moscow. Sakhalin – Located on the 22nd floor of an imposing building, Alexey Kogay’s cuisine has a pleasant selection of first-class seafood from Russia, including products caught off the namesake island. This elegant and trendy restaurant offers also an impressive view of the city. Savva – Chef Andrei Shmakov knows how to mix classical techniques and modernism to offer a subtle Russian cuisine. The elegance of the restaurant and the high-quality service makes it a not-to-be missed spot for Muscovite gourmets.

Selfie – Chef Anatoly Kazakov is a fine chef at the forefront of modern gastronomy. This restaurant proposes creative dishes, where the main stars are the ingredients, uplifted to their best by the chef’s techniques. White Rabbit – Chef Vladimir Mukhin’s cooking is as impressive as the wonderful view offered by the panoramic glass roof. This young chef makes you enjoy a cuisine as modern as personal, that knows how to enhance local products. An experience between discovery and nostalgy.

3 MICHELIN Green Star restaurants

15 Bib Gourmand restaurants have also been highlighted, allowing foodies to discover skillful chefs and gourmet offers for less than RUB 2000, such as Hibiki , a little gem led by chef and owner Sang Keun Oh, who proposes beautifully inspired cuisine with dishes of tremendous quality, or Eva , which celebrates Greek cuisine with fresh ingredients, while capturing incredible flavors.

The first MICHELIN Young Chef Award , sponsored by Blancpain, was awarded : Nikita Poderyagin , chef of the Björn restaurant since 2016 knows how to mix perfectionism and emotions in the service of gourmets, and his evolution is to be followed carefully in the future.

Foodies discovered the MICHELIN Service Award , sponsored by San Pellegrino, awarded to the service team of the Twins Garden restaurant, led by Vitaly Filonov. Thanks to the strong commitment of these professionals, foodies are transported on a wonderful journey in the Berezutsky brothers’ culinary universe.

Moscow has become the 35th gastronomic destination chosen by the MICHELIN Guide, along with Singapore, the Nordic countries, Beijing, and California. This international highlight will allow foodies from all over the world to easily find a reason for an unforgettable trip to the Russian capital city and will also create an impetus for the further development of the restaurant business, both in Moscow and other Russian cities.

In total, the MICHELIN Guide Moscow 2022 selection includes: 69 restaurants ; 2 restaurants with 2 MICHELIN Stars ; 7 restaurants with 1 MICHELIN Star ; 3 MICHELIN Green Star restaurants ; 15 Bib Gourmand restaurants. Find the full selection of the MICHELIN Guide Moscow 2022, on the official MICHELIN Guide website and on the App, available for free on iOS.

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5 restaurants with incredible views of Moscow

The restaurant Sixty is located on the 62nd floor of the Federation Tower, one of Moscow's tallest skyscrapers. At 225 meters above the ground, its height is no joke. You can almost touch the clouds during the day or count the stars and lights of the Moscow City skyscrapers at night.

When entering the restaurant, you immediately notice its huge panoramic windows and birch trees (which, unfortunately, are not real). And if you’re not ready to visit this restaurant for the sake of these windows alone then its talented French chef, Regis Trigel, should be more than enough to persuade you.

One guest named Alexander shared his impressions: "The point of the restaurant is the moment when the windows open, people get up from their seats to stand by the open windows and admire Moscow in the open air. In fact, from the usual procedure of airing the rooms, a whole show is made—that's great! It is said that this is the only place in all Moscow City where the upper parts of the windows are fully opened."

Keep in mind it is best to make a reservation in advance in order to get a table by the window.

International Business Center, Federation Tower, 60th floor,   Presnenskaya emb., 12

White Rabbit

White Rabbit took 23d place in The World’s 50 Best Restaurants. That’s already impressive enough, but its view also stands out. White Rabbit is located beneath a glass dome on the 16th floor of Smolenskiy Passage. In the evening, a stunning view of the city is guaranteed, but make sure to reserve well in advance to get a table near the window.

Vladimir Mukhin, White Rabbit’s chef, makes Russian cuisine in line with the latest trends and using local products. Guests are usually delighted with the Chef's Table—evenings when Mukhin and other chefs from the restaurant present special menus. If you want to taste unusual combinations like borsch with carp or ice cream made from traditional black bread, this place is for you.

3 Smolenskaya square, 16th floor

Karlsson astonishes visitors with unbelievable views of the Kremlin and Moscow's historical center. The restaurant is especially pleasant in the summer when the veranda is open. The restaurant’s brand chef, Carlo Grecu from Italy, prepares Mediterranean cuisine. Try the risotto with king crab and avocado mousse.

Ovchinnikovskaya Embankment, 20/1, BC "Central City Tower"

Buono restaurant is located on the 29th and 30th floors of the renovated Ukraina Hotel, the new Radisson Royal, which is located in one of Moscow’s seven famous skyscrapers. Most of the seats are lined along panoramic windows on a covered terrace, providing a breathtaking view of the city. Another thing that attracts guests' attention is the wooden pizza oven. As you might have already guessed, Buono’s chef, Christian Lorenzini, specializes in classic Italian cuisine. Try the scallops with fresh spinach, green asparagus, morels and truffle sauce.

You might also want to visit one more restaurant in the same building—the rather more brutal Mercedes Bar, situated on the 31st floor. In Mercedes Bar, Christian Lorenzini prepares dishes based on the top hits of modern European cuisine.

2/1 Kutuzovsky Ave., Bld. 1, Hotel Radisson Royal

Seventh Heaven Restaurant

This restaurant is located around 330 meters above ground in the Ostankino TV Tower. It was opened in 1967 but closed for reconstruction following a fire in 2000. It finally reopened in 2016.

The restaurant complex covers three floors. In order to get there, you need to buy a ticket to the observation point. Then choose where to eat: in a bistro, cafe or restaurant. The tables stand on a platform that rotates in 40-minute intervals, showing you Moscow from a bird’s-eye view. The different dining options vary in terms of menu, price and interior decoration. Chef Andrey Gurko is guaranteed to complement the views with equally impressive gastronomic adventures.

Ul. Academician Korolev, 15, building 2.

If you want to know more about restaurants in the Russian capital, read our guide "20 restaurants where American expats are happy to dine in Moscow".

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THE 10 BEST Restaurants Near Moscow-City

• Europe    
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• Central Russia    
• Moscow    
• Moscow Restaurants    

Restaurants near Moscow-City

• “ Very nice place & excellent fo... ” 04/03/2019
• “ Absolutely a hidden gem!! ” 12/31/2018

• “ The piece of cake is good for... ” 07/26/2019
• “ Fantastic Food & Coffee ” 06/13/2019

• “ Very good ” 01/18/2019
• “ Fun, but quite expensive for b... ” 07/16/2017

• “ Few days ago we visited this ” 03/14/2020
• “ Excellent service - thank you... ” 01/11/2020

• “ Easy no frill ” 01/31/2020
• “ Restaurant ” 04/06/2019

• “ Panoramic ” 07/16/2022
• “ Worst place in Moscow ” 12/11/2021

• “ Unbeatable breakfast! ” 08/18/2019
• “ Good food in a cold surroundin... ” 01/31/2017

• “ Breakfast ” 02/10/2020
• “ A good soup ” 11/07/2019

• “ Tasty and cozy despite the fac... ” 04/20/2022
• “ A good restaurant in afimall ” 11/01/2019

• “ Nice food and atmosphere - but... ” 03/09/2020
• “ Nice place! ” 08/05/2019

• “ Рекомендую ⭐️Best place with f... ” 06/19/2019
• “ Superb and on point! ” 06/19/2019

• “ Good visit ” 07/25/2018
• “ Couldn’t stop eating! ” 05/20/2018

• “ Interesting food ” 06/04/2019
• “ The client is always wrong at... ” 11/16/2018

• “ Just Awesome ” 06/26/2016
• “ I like it! ” 04/04/2016

• “ Favorite place for a beer and... ” 03/28/2019
• “ Great place for autentic Germa... ” 01/11/2018

• “ Truly Korean Cuisine in Moscow ” 09/15/2020

• “ Very nice service, great varie... ” 01/31/2018
• “ delicious! ” 10/04/2017

• “ Had a long stopover and could... ” 08/04/2015
• “ They took me 9$ for regular mi... ” 06/04/2015

• “ Papa From hell ” 08/30/2018
• “ Tastiest pizza i ever had... ” 01/15/2018

• “ Excellent sea food restaurant ” 07/04/2019
• “ Good for lunch ” 07/19/2018

• “ Good service and variety in th... ” 03/02/2018
• “ Quiet ok ” 02/22/2018

• “ Fabulous food! ” 11/23/2017
• “ Typical Russian food! ” 04/20/2017

• “ Good ” 10/16/2018

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