Gabri's Restaurant & Lounge

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Fine Dining Restaurant Business Plan

Management Summary

Linda Andersson will manage Gabri's Lounge & Restaurant. She will also function as head chef.

John Billeci will take care of all financial issues including bookkeeping.

Andrea Dorman Phox is the front manager and our marketing director. She will take care of ordering for service and managing the wait-staff. She will also take care of marketing and advertising.

Linda Andersson - Owner/Executive Chef 

Linda Andersson has 15 years of experience in the food and hospitality industry, receiving her culinary training at several leading restaurants in her native Sweden.

In 1992 she moved to Los Angeles, California to pursue a personal chef career. She worked for over a year for a family and catered all their personal and business events.

From there she went to work for Deluxe Motion Picture Catering in Los Angeles. Working on about 20 motion picture projects, traveling for months at a time, planning and preparing meals for hundreds of people, cooking for demanding celebrities such as Denzel Washington, Meg Ryan, Matt Damon, Adam Sandler, Damon Wayans, Cameron Diaz, Tom Cruise, Kevin Spacey, James Cameron, Steven Spielberg...just to mention a few.

After five years, she left to pursue her own business, Leave it to Linda Catering. In between jobs she worked in at Rive Gauche; a French fine dining restaurant as the restaurant/catering manager.

In 2001 she moved to New York and while setting up her company she worked at Ulrika's (a Swedish restaurant in Manhattan) as the general manager. Linda handled many duties including food and liquor ordering, inventory, bills, operating the dining room and bar, scheduling, hiring and terminating employees.

She is now cooking enormous numbers of dinners for many private homes and businesses in Los Angeles, New Jersey, and New York.

John Billeci - Managing Partner/Financial Supervisor 

Mr. Billeci's experience in catering and restaurants began in the mid-80's providing hospitality and  catering services to rock bands performing in Syracuse, NY. Serving world class acts such as Stevie Ray Vaughn, George Thorogood, and Peter Gabriel, among many others, through the Party Source Catering Co.

After little over a year, he left to pursue a career in motion picture production. Satisfying a strong visual sensibility he entered the lighting department assisting in projects over the past 12 years initially with a lighting services company and eventually as a union member in IATSE 52.

During this time he has operated both as an employee and as an independent contractor. This has provided experience in issues of small business taxation, bookkeeping, lease arrangements, inventory management, personnel management, property ownership, margins, re-selling and a myriad of other situations pertaining to the small businessman.

Since 2000, Mr. Billeci has also started a financial planning business encompassing securities and insurance products. Honesty and integrity, with customer oriented advice have produced a growing asset base in wildly volatile markets in some of the most challenging and historic times.

In all these endeavors, the key issue has always been service. Meeting and exceeding expectations has consistently been the standard Mr. Billeci has achieved and brings to Gabri's Lounge & Restaurant.

Andrea Dorman Phox - Manager/Marketing Director 

Andrea Dorman Phox is an artist who has been working in the Motion Picture Industry as a camera assistant since 1982. She moved from Park Slope, Brooklyn to Long Branch, New Jersey in November of 2001.

As a resource, Andrea knows many people in the Monmouth County area and is being represented by an exciting new and popular gallery in Asbury Park.

Andrea has worked on catering jobs and as a prep chief. Andrea is prepared to work with Linda in Gabri's as a front manager who will take care of advertising, wait staff and ordering for service.

Andrea also worked as a union waitperson for many years in Rockefeller Center Cafe while she was in college and when she attended the Whitney Independent Study Program.

7.1 Management Team

Our management team is well compensated. We have a team that has considerable experience together and shares knowledge in many different fields of business and in life. In Year 2 we will hire a General Manager to assist Gabri's Lounge & Restaurant to grow even further. The General Manager will also work to expand Leave it to Linda Catering in New Jersey and New York. Linda Andersson can then concentrate more on the kitchen and take her restaurant to yet a higher level.

7.2 Personnel Plan

We believe the personnel plan is in good proportion to the size of the restaurant and projected revenues. The staff will include 13 full-time employees and seven part-time employees, who will work a total of 754 manhours per week and generate an average weekly gross payroll of $4,929 for the first year in business. The estimated gross annual payroll of $236,592 is 22% of total sales.


Chef Linda Andersson will be assisted by:

  • Sous chef with considerable experience in different restaurants (1).
  • Cooks that work directly with Linda or the sous chef (2).
  • Prep cooks/dishwasher (2).
  • People cleaning the restaurant (2).

In front of the house:

John Billeci will take care of the financial issues including bookkeeping and work in 'front of the house'.

Andrea Dorman will be our Front Manager. She will take care of advertising, wait staff and ordering for service.

  • To help Andrea she will have servers that will work as ‘captains' (these people have experience in managing, waiting tables and bartending) and take care of service and make sure the restaurant is in excellent shape (2).
  • Servers that work part time (4).
  • Full-time bartender (1).
  • Full-time busboys (2).
  • Part-time busboy (1).
Personnel Plan
Year 1 Year 2 Year 3
General Manager $0 $36,000 $36,000
Front Manager $20,160 $26,880 $26,880
Captain 1 $6,216 $6,216 $6,216
Captain 2 $6,384 $6,384 $6,384
Waitperson $5,040 $5,040 $5,040
Waitperson $3,864 $3,864 $3,864
Waitperson $4,200 $4,200 $4,200
Wait/Barperson $6,840 $6,840 $6,840
Bartender $10,800 $10,800 $10,800
Busboy 1 $7,920 $7,920 $7,920
Busboy 2 $10,560 $10,560 $10,560
Busboy 3 $6,000 $6,000 $6,000
Head Chef Linda $32,400 $32,400 $32,400
Sous Chef $32,400 $32,400 $32,400
Cook 1 $23,040 $23,040 $23,040
Cook 2 $17,760 $17,760 $17,760
Prep Cook/Dishwasher $11,088 $11,088 $11,088
Prep/Dishwasher/Cleaning $11,760 $11,760 $11,760
Dishwasher $8,400 $8,400 $8,400
Cleaning/Dishwasher $11,760 $11,760 $11,760
Additional Cook $0 $9,600 $9,600
Additional Dishwasher $0 $8,400 $8,400
Additional Waitperson $0 $4,200 $4,200
Additional Busboy $0 $0 $6,000
Total People 20 24 25
Total Payroll $236,592 $301,512 $307,512