Business plan for a restaurant
Business Plan for Your Restaurant
From concept to calculation: we create your bankable business plan for the food service industry, convincing for banks, landlords, and funding bodies.
14 days
to the draft
€0
with an approved AVGS voucher
4.9
on Google
Since 2018
Experience
- Concept, location & food cost carefully calculated
- Bankable for financing & lease agreements
- AVGS coaching: with an approved voucher and no personal contribution or from €3,000
- Free & non-binding
- Reply within 24 hours
- No obligation
Qualifications & experience
Your project in experienced hands.
Our credentials and track record at a glance.
4.88 / 5
92 reviews on ProvenExpert
As of September 2026
750+
business plans written
Since 2018
Registration
BAFA register of consultants
Pavel Deuble, management consultant
Consultant ID 191790
What does this mean for you?
Federal Office for Economic Affairs and Export Control (BAFA). Pavel Deuble, consultant ID 191790. Your BAFA-funded consulting must be provided by a listed consultant.
Provider approval
AZAV-approved provider
UW Unternehmensweg GmbH, our sister company
AZAV provider approval Z-000392-2
What does this mean for you?
AVGS programs may only be delivered by approved providers. Our sister company UW Unternehmensweg GmbH, Leverkusen, takes care of this.
Our service
KfW financing support
We put together the documents for your loan application, which your house bank forwards to KfW, and prepare you for the bank meeting.
In practice: Since 2018 we have written more than 750 business plans. 99% of the start-up grant (Gründungszuschuss) applications we supported were approved (internally documented). The start-up grant is a discretionary benefit under § 93 SGB III; the Employment Agency decides on approval.
Track record & funding notes
Listed in the BAFA register of consultants; AVGS programs through the AZAV-certified provider UW Unternehmensweg GmbH
4.88 out of 5 on ProvenExpert
Based on 92 reviews on ProvenExpert (as of October 2026).
Why a Business Plan for a Restaurant?
The restaurant industry is highly competitive and capital-intensive: kitchen, furnishings, deposit, and start-up losses have to be pre-financed. A well-thought-out business plan shows banks and landlords that your concept works and that you have food cost, staff ratio, and liquidity under control.
What Belongs in the Business Plan for a Restaurant
We work out the points specific to the food service industry:
- Concept, target group, and unique selling proposition
- Location analysis, foot traffic, and competition
- Menu, food cost ratio, and calculation
- Investment plan (kitchen, furnishings, deposit)
- Staff planning and staff cost ratio
- Permits: restaurant license (Gaststättenkonzession), hygiene (HACCP)
Funding & Costs
A professional business plan normally costs from €3,000. With an Activation and Placement Voucher (Aktivierungs- und Vermittlungsgutschein, AVGS) from the Employment Agency (Agentur für Arbeit), the consulting is 100% free of charge for you after written approval; through BAFA funding you save 50% to 80% depending on your company’s location. For investments, we combine the plan with a KfW start-up loan on request.
We create your bankable business plan in around 14 days, take care of the expert opinion (fachkundige Stellungnahme) on request, and accompany you all the way to the meeting with the bank or authority.
Personal Consulting, No Call Center
You have a dedicated contact person who knows your project and accompanies you from the first idea to implementation. On an equal footing, transparent, and tailored to your situation.
- A dedicated consultant instead of changing case handlers
- Bank-tested documents that meet funding requirements
- Support all the way to the meeting with the bank or authority
Profile & Suitability at a Glance
€50,000–200,000 (kitchen, furnishings, deposit)
From opening; usually 2–4 months after renovation
Owner profit ~€30,000–80,000/year (well run)
High, thin margins, staff-intensive
No formal requirement; hospitality experience recommended
Business registration + restaurant license (Gaststättenerlaubnis; § 2 GastG, if alcohol is served) + health certificate (Gesundheitszeugnis; § 43 IfSG)
Yes, preparation & business plan
Partly, through regular guests
6 / 10
Large revenue potential and creative freedom, but the food service industry has thin margins, high staff costs, and an above-average closure rate. Concept and calculation are decisive.
Earnings – example calculation
Example: 40 guests/day × €35 × 26 days = ~€36,400/month revenue − ~€31,000 costs (food cost ~30%, staff, rent) = around €5,400/month surplus.
Pros
- High revenue potential at a good location
- Creative, visible concept
- Regular guests ensure repeat business
Things to consider
- Thin margins, high fixed costs
- Staff-intensive & long working hours
- High competition and closure rate
All figures are guideline values for orientation, not a guarantee; actual numbers depend heavily on location, concept, and size. As of June 2026.
Official Sources, Information Sheets & Flyers
The authoritative primary sources to read up on: information sheets and program pages of the responsible funding bodies, as well as the relevant legal texts.
KfW – The business plan as a basis (start-up & succession) Information page · KfW – orientation on business plans & development loans IHK – Business plan guide Information page · IHKExternal links to official bodies, checked on June 19, 2026. Content and terms may change; the source itself is always authoritative.
Video testimonials
First-Hand Experiences
See how founders experienced the path to funded self-employment, with real names and verifiable on request.
4.9 / 5 · 65 Google reviews
In 30 minutes we answer all your questions, free of charge and without obligation.
Frequently Asked Questions: Business Plan for a Restaurant
What does a business plan for a restaurant cost?
Normally from €3,000, depending on scope. With an AVGS voucher the consulting is 100% funded after written approval; without AVGS, through BAFA funding 50% to 80% depending on your company’s location. We check your options.
Which metrics do banks look at in the food service industry?
Above all food cost ratio, staff cost ratio, gross profit, and liquidity. We enter these realistically and comprehensibly; this is often the decisive point for financing.
Do I also need the business plan for the restaurant license?
Not necessarily for the license itself, but for financing, the lease agreement, and a start-up grant it is mandatory in practice. We factor the permits into the plan.
Business Plan for Your Restaurant
In the free initial consultation we discuss your concept and the path to financing.