Our AI specialized in catering generates a complete business plan: financial forecast, food cost, liquor licence, financing plan. Structured to standards expected by funders.
15,000
restaurants created per year in France
62%
average gross margin in catering
35%
of restaurants close within 3 years
€150,000
average opening budget
Food cost, average ticket, table turnover, restaurant-specific charges
Local competition study, footfall, neighbourhood demographics
Professional kitchen equipment, dining room fit-out, terrace, decoration
Liquor licence, HACCP, extraction, performing rights, pest control — nothing is missed
Profitability by service: lunch, dinner, weekend. Detailed break-even analysis
Sector-specific restaurant grants, professional loans, personal contribution
The real food cost is 28-35%, not 20% as often planned in amateur BPs.
Mandatory to serve alcohol. The price varies significantly by area.
Air extraction, disability access, fire safety — often overlooked expenses.
Planning cash flow for slow months is essential for restaurant survival.
| Feature | Standard | Pro | Expert |
|---|---|---|---|
| Financial forecast | Simplified Y1 | 3 scenarios Y1-Y3 | Monthly Y1 + annual Y2-Y5 |
| Recommendations | 5 | 10-15 | 20+ |
| Competition analysis | — | Local competition | + Google Ads simulation |
| Food cost | — | Optimized food cost | + Margin per service |
| Expansion strategy | — | — | 2nd restaurant |
| Document | 8-12 pages | 15-22 pages | 25-35 pages |
From €149 incl. VAT
5 min, not 4 weeks
27 EU countries
Official sources
🏛️ IE
Register business with the Companies Registration Office before trading.
Mandatory registration with the local Environmental Health Service via FSAI.
Implementation of HACCP-based food safety management system.
Court-granted licence required to sell alcohol on premises.
Mandatory VAT registration with Revenue once turnover exceeds threshold.
Fire safety certificate from local authority for public premises.
Information provided for guidance only. Regulations change — always verify with the competent authority before taking action.
The average opening budget for a restaurant in France is between €80,000 and €250,000, depending on the type (fast food, traditional, gourmet), location and surface area. Main items: lease rights (€10,000-50,000), renovation works (€30,000-100,000), kitchen equipment (€15,000-60,000) and working capital (3-6 months of charges).
To open a restaurant in France you need: a liquor licence (Licence III for beer/wine or Licence IV for all spirits), an operating permit (mandatory training), HACCP food hygiene training, town hall declaration and DDPP registration. Total licence and training costs range from €500 to €25,000 depending on the Licence IV.
Food cost is calculated as: (Raw material cost / Food revenue) x 100. The benchmark for traditional restaurants is 28-35%. For fast food, aim for 25-30%. For fine dining, 35-45% is acceptable. Our AI automatically calculates your projected food cost and identifies optimization levers.
Our business plans are structured to meet the standards expected by French and European banks: executive summary, market analysis, detailed financial forecast and financing plan. The document is a professional support for your funding application. The final decision rests with the banking institution.
With BoostPro AI, answer a guided questionnaire in 5 to 10 minutes. Our restaurant-specialized AI then instantly generates your complete business plan in PDF format, including the financial forecast, competition analysis and sector-specific charges.
Analyze your market, competition and positioning
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Business plan tailored to your region
+ 290 regions covered across the 27 EU countries