What you get: A lender-ready Chinese restaurant business plan (editable Word) plus a defendable 36-month Excel model tailored to U.S. full-service and takeout concepts. It connects seats, turns, average ticket, and delivery orders to revenue, COGS, labor, and cash flow so banks can see how the loan gets repaid. The narrative covers menu strategy, kitchen layout, staffing, licensing, and marketing, while the model includes sensitivity cases for dine-in vs. delivery mix, food cost swings, and labor changes. Built by BPlanMaker, a U.S. specialist in lender-ready business plan templates, it helps you finish a credible, SBA-aligned plan in an afternoon instead of weeks.

Industry Snapshot (U.S.)

U.S. Chinese restaurants serve a mix of dine-in, takeout, and delivery demand, with traffic driven by convenience, value, and family-style occasions. Operators who manage food cost volatility, delivery fees, and staffing around peaks (evenings, weekends, holidays) typically protect margins and survive the first three years.

Classification/licensing: NAICS 722511 – Full-Service Restaurants — Official NAICS page. Industry background (authoritative overview): BLS – Leisure & Hospitality (Food Services).

What’s Inside the Plan

1) Executive Summary

Frames your Chinese restaurant concept—family-style, buffet, fast-casual, or takeout-only—along with target guests, location, and funding request. Summarizes use-of-funds for build-out, kitchen equipment, working capital, and marketing. Connects seats, table turns, and average check to first-year revenue so lenders can “see the movie” in under a minute.

2) Market Overview

Maps local demand drivers (nearby neighborhoods, offices, schools, and traffic corridors), competition from other Asian and mainstream concepts, and delivery app penetration. Explains how your menu, pricing, and service style differentiate you while fitting regional tastes and dietary trends (vegetarian, gluten-friendly, lower-sodium options).

3) Menu & Revenue Streams

Breaks down core categories: appetizers, noodle and rice dishes, chef’s specialties, family-style combos, lunch specials, and add-on beverages/desserts. Defines dine-in, takeout, delivery, catering, and party-tray revenue streams with contribution margins by category. Shows how bundles, family meals, and specials lift average ticket without overwhelming the line or kitchen.

4) Operations & Staffing

Details kitchen layout (wok line, fryers, prep, cold storage), FOH flow, and ticket management for dine-in and online orders. Outlines staffing by shift—back-of-house, front-of-house, hosts, and delivery support—with cross-training to handle peaks. Includes basic health-department, food-safety, and cleaning routines you can tailor to your city and state rules.

5) Marketing & Sales

Focuses on Google Maps/GBP, Yelp reviews, social content, flyer drops, and delivery-app promos that actually move the needle. Explains opening specials, lunch offers, and family-meal campaigns, plus loyalty tactics (punch cards, SMS/email) that turn first-time guests into regulars. Defines simple metrics—review score, repeat visit rate, and delivery mix—to monitor.

6) Management & Team

Clarifies owner/operator, head chef, sous chefs, shift leads, and key FOH roles. Describes training standards for service, quality, and safety, plus the daily/weekly checklists managers use to keep labor, food cost, and guest experience under control. Shows how responsibilities shift as you add more seats or locations.

7) Financial Model (36-Month)

Provides a transparent 36-month forecast with sales by daypart, dine-in vs. delivery mix, COGS, labor, rent, marketing, and overhead. Includes sensitivity scenarios for food cost swings, delivery-app fees, and staffing levels so you can show break-even and cash-flow under conservative, base, and growth cases. Use-of-funds ties directly into startup costs and working capital.

How It Works

1) Purchase and download instantly. 2) Open the Word plan and Excel model. 3) Edit concept, menu, pricing, labor, and rent to match your restaurant. 4) Export to PDF and present to lenders, landlords, or partners.

Lender Checklist (Covered in This Template)

Use-of-funds, assumptions page, 36-month P&L, cash-flow, break-even, staffing plan, marketing strategy, key risks with mitigations, and a repayment-comfort narrative aligned to SBA expectations.

Common Mistakes & Fast Fixes

Mistake: Pricing only to food cost. Fix: Price to fully loaded margin, including labor, waste, packaging, and delivery-app fees.

Mistake: Ignoring delivery mix. Fix: Plan dine-in, takeout, and delivery targets with menu engineering and packaging that travel well.

Mistake: Weak review strategy. Fix: Bake in a simple review-request flow and service standards to protect ratings on Google and Yelp.