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Fiverr Pro
English
$
USD
I will write a food business plan with real restaurant financials
Restaurant Operations Consulting and Food Business Strategist
20 years in professional food operations - from the line to executive chef and GM, to active consulting. I built Apron to Empire to give food businesses the tools the industry never handed us.
I help ...
About this Gig
Most food business plans are written by generalists who've never worked a Friday night rush. Mine aren't.
I've spent 20 years in professional food operations from the line to executive chef and GM. I know what lenders want to see and what actually happens after the doors open.
Template plans get the numbers wrong. I build in realistic food cost, labor, and prime cost targets for your concept, plus the costs first-timers forget: fire suppression certification, smallwares, permit timelines, and a 90-day cash cushion.
CHOOSE YOUR PATH
- Home-based or cottage food? The Startup Roadmap gets you legal, labeled, and selling under your state's rules.
- Launching a truck, café, or catering business? The Lean Plan gives you a real strategy with 12-month projections.
- Need funding? The Funding-Ready Plan is built for loan officers: 3-year projections, break-even, and an operations plan.
Tell me about your concept before ordering and I'll point you to the right package.
Business Stage:
Pre-Seed
•
Seed
•
Series A
Language:
English
Industry:
Travel & Hospitality
FAQ
Do you know my state's cottage food laws?
I research your state's current rules for every Startup Roadmap: permitted foods, sales caps, labeling
Will this plan work for an SBA loan?
The Funding-Ready Plan is build around what lenders expect: detailed financials, break-even, and a credible operations plan. I'm a consultant, not a loan broker. I build the document, you drive the application
I only have an idea, no numbers yet. Can you help?
Yes. That's when a plan is most valuable. My intake questions pull the key decisions out of your head, and i build realistic projections around them.
What makes your plans different from cheaper gigs?
Twenty years running kitchens and food operations. Generalist writers give you formatting, I give you numbers that hold up after opening day.
How involved to I need to be?
One questionnaire (30-45 minutes) and one or two feedback rounds. I do the heavy lifting.
