Sweets & Spices

Restaurant
Business Plan

Prepared by
Daryl Subido
Daryls@sweetspices.com
January 20, 2030
Executive Summary
Objectives:
 
1. To reach at least ₱450,000.000 revenue by the end of 2030.
2. To gain at least a 90% customer satisfaction rate by the end of 2030.

Unique Selling Point:

 
The restaurant has perfected the art of Asian-American-style cooking, giving
every customer the chance to experience the Asian-American culture in every
bite

About Us
Sweets & Spices will open its first branch in San Francisco, California. It will
offer go-to Asian-American food fusion, dessert, and drinks.

Products & Pricing

Sweets & Spices is a fine-dining restaurant that offers various Asian-American
food fusions, including Pad Thai, Japanese Prawn Tempura, Apple Pie, and
Hamburger. Menu items range from ₱30 to ₱400.

Target Market

The restaurant targets citizens and tourists within San Francisco, California,
who enjoy Asian-American cuisine.
Competition

The restaurant's competition will be the following:

 
1. Steak and Pepper
 
Established in 2020, Steak and Pepper is the go-to steakhouse restaurant in
San Francisco. Owned by well-known chefs, it offers a worthy dining
experience, generating ₱123,000 annual sales in 2023.
 
2. Simsam
 
Operating in San Francisco for the last eight years, Simsam is popular for its
Asian cuisine-themed buffet. It offers food items at affordable prices that
even tourists enjoy.

SWOT Analysis

METRICS POINT 1 POINT 2

Strengths Fresh food and unique recipes An easily accessible location

Weaknesses High operation costs No regular menu plan

Availability of social media

Countless tourist visiting San
Opportunities platforms for online
Francisco
marketing

Renowned competitors within

Threats Increasing ingredient prices
the city
Marketing Plan

The restaurant will implement a two-phased marketing campaign.

 
The first phase will require social media managers to post advertising
promotions online two months before the restaurant’s launch. The aim is to
generate curiosity from the target market, encouraging them to visit the
restaurant once it opens.
 
The second phase aims to reach more people through broadcast advertising,
such as rado. During this phase, the market will be informed about the
upcoming discount rates they can enjoy.

Operational Plan

The restaurant will be situated on the 2nd Floor of Parkmall San Francisco,
California. All 18 employees will be divided into the following departments:
Management, Marketing, Kitchen, Food Attendants, and Customer Service.

ACTION ASSIGNED TO END DATE

Monitor the distribution and quality of

Sandra Fin July 20, 2030
ingredients.

Ask the customers about their dining

Melanie Snow July 29, 2030
experience.
Team
Cheska Baumgarner
Restaurant Manager

George Nguyen
Head Chef
Projected Startup Costs

DESCRIPTION AMOUNT PERCENTAGE

Restaurant Space ₱30,000.00 27.27%

Licenses & Permits ₱10,000.00 9.09%

Kitchen Equipment & Supplies ₱60,000.00 54.54%

Other Expenses ₱10,000.00 9.09%

Startup Fund Available ₱0.00 0%

Total Startup Costs ₱110,000.00 100%

Projected Profit & Loss Statement

DESCRIPTION Year 1 Year 2

Sales ₱750,000.00 ₱790,000.00

Cost of Sales ₱145,500.00 ₱156,500.00

Gross Profit ₱604,500.00 ₱633,500.00

Total Expenses ₱125,700.00 ₱135,750.00

Net Profit (Loss) ₱478,800.00 ₱497,750.00

Projected Balance Sheet

DESCRIPTION Year 1 Year 2

Cash ₱230,000.00 ₱380,000.00

Accounts Receivable ₱390,000.00 ₱481,000.00

Total Assets ₱620,000.00 ₱861,000.00

Accounts Payable ₱125,000.00 ₱150,700.00

Long-Term Debt ₱180,000.00 ₱284,300.00

Total Liabilities ₱305,000.00 ₱435,000.00

Equity Capital ₱115,000.00 ₱135,000.00

Retained Earnings ₱200,000.00 ₱291,000.00

Total Shareholder’s Equity ₱315,000.00 ₱426,000.00

Total Liabilities & Shareholder’s Equity ₱620,000.00 ₱861,000.00