Sagebrush Sam&#8217’s &#8211 &#8220a steak buffet is a rare combination of exceptional food at an affordable price and a relaxed, entertaining environment. Sagebrush Sam&#8217’s meets this growing demand. The public (1) demands value for all purchases and (2) refuses to accept any product that doesn’t meet its expectations. (3) It wants entertainment in its dining experience.

It’s becoming increasingly difficult to differentiate between restaurants in today’s highly-competitive environment. Sagebrush Sam’s does this by being the only buffet concept that features mesquite-grilled, USDA-choice sirloin steaks, cooked on our display grill, for one low price. We will be serving high-quality, 21-day-aged steaks. Our grill will be open, stocked with the best steaks and prepared to order. There will be no waiting because the grill will be stocked with all levels of doneness. This market is not available to any other national chain. With red meat (in particular, steaks) increasing in demand today, we believe that this feature will ensure our success.

The restaurant business plan has been prepared in order to get financing for its initial launch. To begin work on kitchen design, architectural plans and manuals, recipe books, site selection, equipment purchase, and expenses for the first year, financing will be required. Additional financing is required for the two units that will be added in July, Years 2 and 3. Some of the burden can be offset by our positive cash flow.

The financing, in addition to the capital contributions from the owners, will allow Sagebrush Sam’s to successfully open and maintain operations through year one. Sagebrush Sam&#8217’s initial capital investment will enable it to provide a value-driven and entertaining dining experience for its customers. The customers will be treated to an innovative and unique environment in order to make them feel at home. After year three, a profitable operation will generate enough cash flow to allow you to be self-sufficient for year four.

Objectives

Sagebrush Sam’s goals for the first three year of operation are:

• For the first three years, one unit was grown per year.
• Food costs should be kept below 35%.
• Keeping employee labor cost between 16-18% of revenue.
• The average annual sales of each location is between 3-4 Million Dollars.
• Controlling costs and operations is made easier by hiring a managing member/proprietor for each locale and using automated computer/Internet management.

Mission

Sagebrush Sam&#8217’s is determined to be the most popular buffet restaurant in the region. Sagebrush Sam&#8217’s will offer a unique experience to its customers. We will be doing unique things (such as serving all-you-can-eat USDA-choice sirloin steaks on a display mesquite grill) that will set us apart from the competition. We want the dining experience that we offer to be as satisfying to the taste buds as it is for the palate.

We will focus on providing high-quality food at an affordable price. We will offer a variety of freshly prepared food to our guests, many of which will be in full view. We will feature 100 items daily that are full of flavor and zest at an unbelievable price!

Customer satisfaction matters. When approached by a customer with a request, our motto will be, “Yes is the answer; what is the question?” We will strive for broad appeal. We want to be the place of choice for families and singles.

Our success will not be possible without the support of our employees. Everyone will be treated with fairness and the highest respect. Sagebrush Sam&#8217s wants its employees to feel like they are part of the success.

In order to attain our goal of providing exceptional dining/entertainment experiences, we will incorporate ambiance, menu variety, and friendly service.

Keys to Success

Sagebrush Sam&#8217’s success is down to these key points: