Have You Ever Worked In The Restaurant Business? If So, Please Explain
Tell Us About Your Concept:
CONCEPT TYPE / PRICE RANGE
Fast $2.50-$6.00Casual $12.00-$16.00Fine Dining $25.00-UpFast Casual $6.50-$11.00Premium Casual $17.00-$22.00Ethnic TBD
How many square feet?
Do You Know The ‘Gross’ Cost PSF Or Monthly Rent – With Cam?
In Terms of Menu Size, (number of menu selections) is there a concept you would like to model?*
Do You Plan to Serve Alcohol?*
Have You Identified A Location Yet?*
How do you feel about the space?
Does the space have adequate parking?*
Does the space have street visibility?*
Who would you say is the closest local competitor?*
Are they good operators?*
Breakfast $ *
Lunch $ *
Dinner $ *
Projected Daliy Food and Beverage Sales?*
Build Out Budget Not To Exceed*
Do You Have A Business Plan?*
Do You Plan To Write One?*
Is Your Financing In Place?*
Your Income Requirements On An Annualized Basis?*
Do You Need Assistance Developing The Pro-Forma & Financial Model?*
Do You Need Assistance With The Menu And Recipe Development Process?*
Have You Ever Been Involved In The Restaurant Industry?*
If So, In What Capacity?
Will You Be Running The Restaurant Or Hiring A Manager?
What is your timeline for getting it opened?*
Is this concept for expansion via franchise or organic growth?*
What made you decide to contact a restaurant consultant?*
What are the three things you look for in a consultant?*
What are your biggest concerns?*
How quickly would you like to get going on this Opportunity?*
ANYTHING ELSE? PLEASE SHARE:
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