Full Name

Email

Address

City

Zip

State

Phone

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?*

NoFull BarBeerWine

Have You Identified A Location Yet?*

YesNoNot Sure

How do you feel about the space?

Does the space have adequate parking?*

YesNoNot Sure

Does the space have street visibility?*

YesNoNot Sure

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?*

YesNoNot Sure

Do You Plan To Write One?*

YesNoNot Sure

Is Your Financing In Place?*

YesNoNot Sure

Your Income Requirements On An Annualized Basis?*

Do You Need Assistance Developing The Pro-Forma & Financial Model?*

YesNoNot Sure

Do You Need Assistance With The Menu And Recipe Development Process?*

YesNoNot Sure

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: