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Small business question?

• Yet another small business question. I am opening a small business and want to see what you all think of my plan thus far. I have made a business plan and I think I can get away with a start-up of 30K and maybe I'll have another 20k on reserve for the next year or two for living expenses and unexpected business expenses. I am paying 700 TOTAL a month (lease) including all of my utilities. A frickin' deal. Water/propane/electricity. I will be located in a town of about 3k with 20K in the county. I am just outside of the city limits. There are two colleges in my town...one military and one high end frat school with lots of money. Both are relatively small schools. I am located in a shopping center that is on the slower end of things. It's a small town so don't imagine this bustling shopping center. I am the only food within the shopping center...and The Tractor Supply gets a decent bit of business(small southern town)...my smells will travel the 50 feet over to that stores gates. I will be sharing a space with the local YMCA. So I will have immediate foot-traffic and there is already expectation for our arrival in four to five months(word of mouth spreasd like wildfire..plus i'm a local kid returning to the town and there is excitement about that.) We will be serving organic coffee/organic smoothies/tea/paninis (on home-made bread)/wraps/soup/ and a unique eclectic breakfast and lunch menu. Revenue willing i'll open up for dinner in 6 months or a year. I'll do a brunch on sundays and maybe a special dinner occassionally to build anticipation. If i had a theme it'd be down home goes up-town. I'll be making everything from scratch and it will be sustainably focused and locally focused. Tons of farmers in this area I will gladly support. Organic beef....organic veggies...free-range and antibiotic free animals are the way I want to go. A littl about me...I'm a 25 year old self-taught chef that has been working in restaurants/cafe's for 7-8 years. I've done everything from prep work to high volume line work...to fine dining with intense plate timing/ high volume organic hot bar/buffet work to feed 300 people in a day. I've done it all. I'm used to being on my feet...i'm young and energetic...ready to work these 8-12 hour days 6 days a week in order to make this a success. Mission statement- To provide the customer with fresh, local, uniquely prepared dishes in a casual family oriented environment. I will have art on the walls that is one of a kind (the kind that makes your mouth drop)...it's imaginative...kinda like a modern day alice in wondland meets tim burton sorta thing. The kitchen is open so you will hear me cook...so naturally the theme and feel will be a high energy/colorful/high paced music feel. Basically when you walk in the ideal feel would be the smell of roastd garlic hitting your nostrils..."burning down the house" by talking heads hits you smoothly and the chatter and bright feel of the place instantly entices your appetite. This will not be a normal soup and sandwiches place, though. I'm going to have unique takes on eggs benedict....home-made french toast with bright fresh fruit and home-made whipped cream and A Maply syrup...i'm going to have a Lump crab(or crawfish) cake....home-made hummus/garlic bread/french bread/deli salads like chicken and egg and potato salad...Black and blue chese bison burger (grass fed USDA organic.)...pulled pork sandwich on locally made onion roll and home-made BBQ sauce.... Sorry this is all so scattered guys I'm not an English major! I think I have about 12K in equipment and utensils and such i'd need to purchase...deli case...used convection oven...vita-mix blenders...slicer...Hobart mixer...all this stuff will be acquired used at auctions or from friends. I forgot to mention I am partnering with my girlfriend and we will be the only two running the show. It will be tons of work and at times will feel like we need more help, but I'm a very capable hard working chef and am up to the challenge. I can do a lot more than the average person. There is a bar where when the food is made I'll call out the name and they come and pick it up. Sandwiches will be served on plastic reuasble plates...nicer meals on real plates...i'll have biodegradable to go containers and stuff...recycling...a 50" plasma for nws and sportscenter...free WIFI.... My father owns a small business and his accountant is going to help me a fw hours a week do my books. I;ll be using quickbooks and I have a POS system in mind. I'm inexperienced when it comes to the books but I have the right support systems in place for success. Low start-up/ready-to-go space/community support/cheap rent/passion to do it and I need a change in my life right now. So is this a good plan?

• Answer:

  Right now, It only sounds like an idea. Now you need to write a business plan to prove that your idea is workable. Go to http://sba.gov/smallbusinessplanner/plan/writeabusinessplan/index.html or http://www.score.org/template_gallery.html for instructions on how to write a business plan and sample business plans.