Every new venture needs a high quality business plan. Validate your concept, understand the financial prospects,  solidify your concept in writing, and get the bank to say ”Yes” to your loan request. This versatile document is your beginning step and the pros at National have written hundreds of plans! Doesn’t it make sense to have a Restaurant Professional write yours too? This document is prepared in an easy-to-read, tabbed format in a 3-ring binder. Your Business Plan/Pro-forma will be a 20 to 30 page document that includes at a minimum the following items:

1. Confidentiality Agreement
2. Executive Summary
3. Mission Statement
4. Business Overview
5. Marketing Overview
6. Assumptions and Explanations
7. Year 1 Sales and Profit Projections & Breakeven
8. Year 1 Monthly (Projected)
9. Year 1 Monthly (Downside)
10. Year 1 Monthly (Upside)
11. Sales / Customer Counts per meal period
12. 5-Year Projection
13. 5-Year Breakeven
14. Core Menu Rough Draft

Your business plan will be delivered to you within 30 days. Plus, you’ll get a CD-ROM or flash drive electronic copy for making your own changes as your project progresses.

Feasibility Study —
The Second Step

Your business plan has been developed and all indicators tell you that your restaurant concept is viable and profitable – but where do you put it? We can help by creating a comprehensive Feasibility Study. The most important decision you will ever make for your restaurant is the location. We will help you determine which one is best! Your Feasibility Study will include the following components at a minimum:

1. Identification of Trade Area
2. Demographics of the Trade Area
3. Direct Competition
4. Indirect Competition
5. Ingress/Egress
6. Natural and Man Made Barriers affecting Trade Area
7. Traffic Count (foot, road, and public transportation)
8. Photographs of the Local Trade Area
9. Potential Location Issues and Solutions
10. Staffing Potential
11. Available Advertising
12. Local Restaurant Marketing Potential
13. Recommendations

The Complete Package

This is our most popular and cost effective option for your new restaurant startup. This package includes everything you’ll need from start to finish. Conceptually you’ll have 14 major phases and 400 tasks to complete before the restaurant opens. The complete package includes:

• Project Management and Consulting:  including the tracking of each stage of progress.
• Extensive administrative duties including:  corporate formation, licensing, liquor licensing matters, logo creation, name registration, trade mark applications, and more. We’ll handle it all for you.
• Business Plan creation.
• Feasibility Study written.
• Menu development:  including vendor selection, products, pricing, and menu design with maximum profit generation built in.
• Equipment:  we generally save our clients at least 25% or more when compared to retail list prices.
• Architectural Consulting:  we’ll work with your team to ensure your designs make sense for the long term.
• Conceptual Drawings/Renderings:  see what your concept will look like! Great for presentation and investment purposes as well.
• Liquor license applications: we’ll work with your legal counsel to ensure issuance or transfer of license.
• Custom Employee Policy Manuals, Job Descriptions and matching checklists.
• Coordination of staff food sanitation and alcohol training matters.
• Training for all front and back of the house personnel.
• Soft and grand opening guidance…and much more!
• The Complete Package:  the one-stop solution for your whole project from start to finish. You’ll enjoy working with our highly seasoned consultants as you’re getting the best help available anywhere.

We’re fast, efficient, and with a cost effective monthly payment plan, there’s no reason that you have to go it alone. Contact us today.

David has over 30 years of experience in owning and operating businesses. He brings tremendous knowledge on the business of running and operating successful businesses. He has worked for Fortune 50 companies in multiple positions and disciplines. He has started and run serveral successful companies on his own.

David attended and graduated from the University of Northern Iowa with a double major in Marketing and Accounting. He is a CPA with a keen focus on how to improve operational results and drive profits He brings a common sense attitude towards markeeting. His unique capabilities had enabled him to develop and receive three patens generating millions of dollars in sales.

Mr. Kincheloe leads our talented staff of ten consultants and is responsbile for all consulting services worldwide. To contact David, please call him at 303-757-3663 or send him a quick note through the contact page.

Mr. Kevin Moll,
Chief Executive Officer

An accomplished executive with 35 years of industry seasoning, he’s a confidant for restaurant owners and hospitality operators worldwide and an acknowledged expert in all aspects of the food service business.

An author and contributing writer, he has been a multi-unit restaurant owner/operator, directed the food service at the 1984 World’s Fair, was CEO of five food service corporations, founded Mystery Shoppers, Inc. in 1989, and currently sits on three boards.

An avid fisherman and traveler, Kevin and his family reside in Denver, Colorado.

Mo is the consummate celebrity-orientated consultant, having been somewhat of a celebrity himself as the owner of Joe and Mo’s Steakhouse, a famous Washington, D.C., landmark. For many years, politicians, movie figures, and journalists all counted on him to consistently deliver award-winning cuisine. Having cut his teeth at the Palm Steakhouse Restaurant in D.C., he went on to open four of his own top-rated restaurants. Mo has over 35 years in the industry and is a frequent international traveler. His high profile and easygoing style make him a truly outstanding asset to the firm.

Ms. Mary A. Putman, Consultant / Culinary

Chef, restaurateur, consultant, manager, food columnist, caterer, and instructor, Mary has 30 years in the hospitality business. With five restaurant openings to her credit, Mary has also been a server, hostess, bartender, bus person, dishwasher, prep cook, pastry chef, and line chef, making her experience matched by few in the industry. Mary’s strong leadership abilities, creative acumen, organizational expertise and top level professionalism have earned her accolades from presidents, princes, ambassadors, and celebrities. From her start as chef at the acclaimed Cafe Nola in Philadelphia to her role as executive chef of The New Mexico Governors Mansion, to management and culinary consulting for such clients as the Pennsylvania Nature Conservancy and University of California/San Francisco, clients and customers across the country have savored the exceptional cuisine and enjoyed the memorable events that Mary has been responsible for. As a consultant, her ability to offer such a breadth of knowledge and services to clients present her as an exemplary advisor to any operation.

Architectural Services – Davis Wince Ltd.

Davis Wince is a full service architectural firm specializing in food service and restaurant design. They have collaborated on numerous successful projects with National Restaurant Consultants. The Davis Wince and NRC alliance provides clients with comprehensive and integrated concept delivery from menu conception to dining room atmosphere. DW’s client profile ranges from start up restaurants, to designed franchise expansions, to completing construction documents from prototype master design drawings for franchising restaurants. They have great ideas, and consistent follow through. Contact Tom Davis at tdavis@daviswince.com or at (303) 893-0505.

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Every new venture needs a high quality business plan.
Validate your concept, understand the financial prospects,
solidify your concept in writing, and get the bank to say
“Yes” to your loan request. This versatile document is your
beginning step and the pros at National have written
hundreds of plans! Doesn’t it make sense to have a
Restaurant Professional write yours too? This document is
prepared in an easy-to-read, tabbed format in a 3-ring
binder. Your Business Plan/Pro-forma will be a 20 to 30
page document that includes at a minimum the following
items:

1. Confidentiality Agreement
   
2. Executive Summary
   
3. Mission Statement
   
4. Business Overview
   
5. Marketing Overview
   
6. Assumptions and Explanations
   
7. Year 1 Sales and Profit Projections & Breakeven
   
8. Year 1 Monthly (Projected)
   
9. Year 1 Monthly (Downside)
   
10. Year 1 Monthly (Upside)
    
11. Sales / Customer Counts per meal period
    
12. 5-Year Projection
    
13. 5-Year Breakeven
    
14. Core Menu Rough Draft