Fusion Buffet
Business Plan
Prepared by
Ann Peck
ann@fusionbuffet.com
August 10, 2030
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Executive Summary
Objectives:
1.) To partner with the local farms as the restaurant’s produce supplier.
2.) To start operations by January 2031
Unique Selling Point: The restaurant will offer an affordable buffet-style fusion of Asian and Mexican
cuisines.
About Us
Fusion Buffet will open its restaurant in Grand Rapids, MI. It will provide a wide selection of Asian,
Mexican, and Asian-Mexican fusion cuisines to its customers using only locally sourced ingredients at
an affordable price.
Products & Pricing
The restaurant will serve its dishes buffet style. It will implement a xed pricing strategy, which means
customers will pay a xed price to avail of all the items on its menu. The pricing will be as follows: $20
for adults and $16 for children below ten years old between 11 AM to 3 PM, and $23 for adults and $19
for children below ten years old between 4 PM to 9 PM.
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Target Market
The restaurant’s target market will be individuals, families, and tourists in Grand Rapids, MI, looking
for Asian or Mexican cuisine, or a combination of both.
Competition
The company’s competition will be the following:
1.) Grand Buffet Palace
One of the most popular Asian buffet in Grand Rapids, this restaurant has an estimated $1.2 million
value as of 2028. It offers a wide variety of Asian cuisine from Chinese to Japanese, Korean, and Filipino
food.
2.) Sombreros and Food
Established in 2025, this restaurant startup offers Mexican cuisine with a modern twist. It currently has
two branches and is one of the most successful startups in the city.
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SWOT Analysis
STRENGTHS
Affordable xed price
WEAKNESSES
New to the market and
industry
OPPORTUNITIES
THREATS
The accessibility and
Established
affordability of social
competitors within the
media for marketing
same area
An abundance of local
A wide selection of
No permanent produce
farms that produce the
dishes
supplier yet
restaurant’s required
ingredients
Local produce is more
expensive than
imported ones
Marketing Plan
The restaurant will use a mix of traditional and digital marketing to promote its upcoming opening. It
will work with a third party, preferably an experienced graphic designer, to create publicity materials for
traditional yers and posts, and social media posts. The campaign will launch approximately four
months before the target opening date. Moreover, the restaurant will also use discount promos to
attract more customers. It will implement a 50% discount for all customers within its opening week.
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Operational Plan
The restaurant will operate in a 900 square feet commercial space located at 1180 Echo Lane, Grand
Rapids, Michigan, 49503.
It will have a total of 15 employees, which will work in the following departments: Management
Kitchen (Chefs)
Service (Waiters, Bus Boys)
ACTION
Research for local
produce suppliers
Meet and negotiate
with the potential
suppliers
ASSIGNED TO
marketing plan
DEADLINE
To generate a list for
Holly Liu
potential produce
September 20, 2030
suppliers
Carl Martinez and Holly To sign an agreement
Liu
Create the operational
plan, including the
PURPOSE
with the supplier/s
October 30, 2030
To outline operational
Ann Peck
tasks and strategies and November 30, 2030
marketing activities
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Team
The following are the key individuals managing the business.
CEO: Carla Martinez
Assistant Manager: John Peck
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Financial Plan
Start-Up Costs
DESCRIPTION
AMOUNT
PERCENTAGE OF TOTAL
Lease Deposit
$5,000.00
16.49%
Licenses & Permits
$1,000.00
3.30%
Of ce Equipment & Supplies
$3,000.00
9.89%
Kitchen Equipment & Supplies
$12,500.00
41.23%
Dining Materials & Supplies
$5,420.00
17.88%
Other Expenses
$3,400.00
11.21%
Start-Up Fund Available
$0.00
0.00%
Total Start-Up Fund Required
$30,320.00
100%
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Projected Pro t & Loss Statement
Sales
$125,780.00
$168,800.00
$201,450.00
Produce
$10,630.00
$11,165.00
$11,990.00
Freight
$3,021.00
$3,222.00
$3,650.00
Total Cost of Sales
$13,651.00
$14,387.00
$15,640.00
GROSS PROFIT
$112,129.00
$154,413.00
$185,810.00
Wages
$13,546.00
$19,850.00
$20,366.00
Accounting Fees
$1,540.00
$1,665.00
$1,856.00
Electricity
$4,520.00
$4,652.00
$4,875.00
Insurance
$2,500.00
$2,500.00
$2,500.00
Protective Clothing
$2,014.00
$2,365.00
$2,845.00
Lease
$10,000.00
$10,000.00
$10,000.00
Subscriptions
$1,045.00
$1,125.00
$1,352.00
Depreciation
$3,521.00
$3,365.00
$3,985.00
Less Cost of Sales
Less Expenses
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Telephone
$500.00
$500.00
$500.00$500.00
Total Expenses
$39,186.00
$46,022.00
$48,279.00
NET PROFIT/ (LOSS)
$72,943.00
$108,391.00
$137,531.00
Projected Balance Sheet
DESCRIPTION
YEAR 1
YEAR 2
Cash
$30,450.00
$38,540.00
Accounts Receivable
$3,245.00
$3,011.00
Prepaid Expenses
$3,658.00
$3,201.00
Inventory
$5,426.00
$4,152.00
Total Current Assets
$42,779.00
$48,904.00
Property & Equipment
$5,640.00
$4,265.00
Goodwill
$0.00
$0.00
TOTAL ASSETS
$48,419.00
$53,169.00
ASSETS
Current Assets
LIABILITIES
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Current Liabilities
Accounts Payable
$5,462.00
$6,542.00
Accrued Expenses
$4,213.00
$4,952.00
Unearned Revenue
$4,654.00
$4,352.00
Total Current Liabilities
$14,329.00
$15,846.00
Long-Term Debt
$20,000.00
$20,000.00
Other Long-Term Liabilities
$0.00
$0.00
TOTAL LIABILITIES
$34,329.00
$35,846.00
Equity Capital
$6,090.00
$8,000.00
Retained Earnings
$8,000.00
$9,323.00
SHAREHOLDER’S EQUITY
$14,090.00
$17,323.00
TOTAL LIABILITIES
$48,419.00
$53,169.00
SHAREHOLDER’S EQUITY
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Appendix
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