SAMPLE BUSINESS PLAN:
Moose Mountain Café
Moose Mountain Café
The purpose of this business plan is to obtain debt-based capital and to secure private
equity funding. The total amount of capital needed is $30,000
Moose Mountain Café has selected the sole proprietorship as its formal legal entity. This
structure was chosen because of its operational simplicity. Although this structure exposes
the owner to unlimited liability, risk management and insurance protection will be
established to offset this risk.
Moose Mountain Café will be an independent, start-up venture. The proposed starting date
for the venture will be 07/04/2010. This business plan documents the precise strategies
and activities that will be taken in order to commence operations of the business.
The Moose Mountain Café will be located at 200 Main Street, Moose Mountain, NH, with
seating for 20 patrons. The rent is $600 a month, with a five-year lease available. The site
consists of a 20 x 20 square-foot dining room, a 15 x 15 square-foot kitchen, two
bathrooms, and a storage room in back. To be used as a restaurant, this storefront needs to
be plumbed and wired appropriately. Painting, new floors, and countertops are also
needed. With materials bought on sale and volunteer labor, the cost to renovate will be
The kitchen will be equipped with a commercial stove, refrigerator, freezer, walk-in-
cooler, oven, microwave, and small commercial dishwasher. With bargain (but quality)
equipment, the cost will be $20,000. The walk-in cooler will be custom-built. Other start-
up expenses will be dishes, furniture, food inventory, rent deposit, and marketing.
The Moose Mountain Café will serve a basic American-style breakfast and lunch, with an
emphasis on healthy, tasty food. Low-fat recipes will be used whenever possible in such a
way as not to sacrifice taste or appeal. Menu items for breakfast will range from $1.99 -
4.99. Lunch items will range from $2.50 - 5.99. Daily soups and specials will be offered.
See the attached menu for details. Hours of operation will be 6:30 a.m. - 2:30 p.m., 6 days
a week, and 8:00 a.m. - 3:00 p.m., Sundays.
Rosie Jenkins will be head cook, and additional staff will consist of a part-time back-up
cook and two waitresses. During slow times, only one waitress will be used. Experienced
staff members have already been located.