Sagebrush Sam’#8217 will be offering a unique combination, a steak buffet and an excellent price. It is not like a traditional restaurant. Sagebrush Sam’s is the answer to an increasing demand. The public (1) wants value for everything that it purchases, (2) is not willing to accept anything that does not meet its expectations, and (3) wants entertainment with its dining experience.
It’s becoming increasingly difficult to differentiate between restaurants in today’s highly-competitive environment. Sagebrush Sam’8217’s is the only buffet that offers USDA-choice sirloin steaks on a mesquite-grilled grill. The steaks will come 21 days old and are prepared fresh daily. Our grill will be out in the open and loaded with steaks cooked to the proper degree of doneness that our guests request. Because we have a large dinner volume, there won’t be any waiting to get a steak. We will keep the grill stocked full of every kind of steak. This market has not been tapped by any other national chain. This feature is key to our success as we see red meat, particularly steaks, increasing in demand.
This restaurant business plan will be used to raise financing for the initial launch. You will need financing to start work on kitchen design and architectural plans, manuals, recipes books, site selection, equipment acquisitions, and for expenses in the first fiscal year. Additional financing will need for the subsequent units expected in July, year 2 and January 3, year 3. Our positive cash flow will help to offset some of this burden.
The financing, in addition to the capital contributions from the owners, will allow Sagebrush Sam’s to successfully open and maintain operations through year one. Sagebrush Sam’’s initial capital investment will enable it to provide a value-driven and entertaining dining experience for its customers. A unique, mid-scale, innovative environment is required to provide the customers with an atmosphere that will induce middle America to bring family and friends to dine and socialize. Successful operation through year three will provide adequate cash flow to be self-sufficient in year four.
Objectives
Sagebrush Sam’s goals for the first three year of operation are:
- One unit per year growth for the first three consecutive years.
- Food costs should be kept below 35%.
- Aim to keep employee labor costs within 16-18%
- Average sales for each location are between 3-4 million dollars annually.
- To keep costs and operations under control, a managing partner/proprietor is needed for each site. Then automated computer/Internet control can be used.
Mission
Sagebrush SamՉ۪s is determined to be the most popular buffet restaurant in the region. Sagebrush SamՉ۪s will offer a unique experience to its customers. We will offer unique services, such as USDA-choice sirloin steaks that you can enjoy on a mesquite-grill. These are some of the things that will set us apart. We want the dining experience that we offer to be as satisfying to the taste buds as it is for the palate.
Our focus will be on quality food at a great price. Our menu will include a wide variety of freshly prepared food. Most of it will be available for our guests to see. We will feature 100 items per day that are full with flavor and zest at an unbeatable price!
Customer satisfaction and customer service are paramount. If a customer has a question or request, our motto will always be “Yes is answer; what is your question?” We aim to have broad appeal. We want to be the place of choice for families and singles.
Our success will also depend on our employees’ welfare. All will be treated fairly with the utmost respect. Sagebrush Sam’8217’s employees should feel part of its success.
In order to attain our goal of providing exceptional dining/entertainment experiences, we will incorporate ambiance, menu variety, and friendly service.
Keys for Success
Sagebrush SamՉ۪s success lies in these keys:
