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Crepe Cafe Business Plan [Sample Template]

A crepe café business is a type of establishment that specializes in serving crepes, which are thin, delicate pancakes typically made from wheat flour or buckwheat flour.

These cafes often have a wide variety of sweet and savory crepes on their menu, offering customers a range of options to choose from. In a crepe café, customers can typically enjoy freshly made crepes prepared right in front of them. The café usually has a dedicated crepe station where the batter is poured onto a hot griddle or crepe maker and then cooked until it becomes thin and lightly browned.

Once cooked, the crepes are filled or topped with various ingredients such as fruits, chocolate, Nutella, cheese, vegetables, ham, and more.

Running a successful crepe café business requires skilled crepe makers who can create consistently delicious crepes, as well as a well-designed menu that caters to different tastes and dietary preferences. It is important to maintain quality ingredients, provide excellent customer service, and create a memorable dining experience for customers to build a loyal customer base.

Steps on How to Write a Crepe Café Business Plan

1. Executive Summary

Éléonore Dubois® Crepe Café, Inc. is a vibrant and innovative crepe café located in Lafayette, Louisiana, catering to the diverse and growing population of the city. Our café is dedicated to providing an exceptional dining experience, offering a wide range of delicious and freshly made crepes to satisfy the cravings of both locals and visitors alike.

Lafayette, known for its rich cultural heritage and culinary scene, presents a prime opportunity for Éléonore Dubois® Crepe Café to flourish.

Our café has a warm and inviting atmosphere, designed to create a comfortable and welcoming environment for patrons to relax, socialize, and enjoy their crepes. Our dedicated team is committed to delivering outstanding customer service, ensuring that each guest feels valued and attended to throughout their visit.

2.     Company Profile

a. Our Products and Services

We take pride in our diverse crepe offerings, crafted with the finest ingredients. Our menu includes classic favorites as well as innovative combinations, ensuring there is something for every palate.

b. Nature of the Business

The nature of a crepe café business is dynamic and multifaceted, combining elements of culinary artistry, hospitality, and entrepreneurship.

c. The Industry

Éléonore Dubois® Crepe Café, Inc. will operate in the culinary cum food services industry.

d. Mission Statement

Our mission is to become the go-to destination for crepe enthusiasts, blending traditional French crepe-making techniques with a touch of local flair. By offering an extensive menu of both sweet and savory crepes, we aim to appeal to a broad customer base, from breakfast seekers to late-night snackers.

e. Vision Statement

At Éléonore Dubois® Crepe Café, our vision is to be the premier destination for crepe lovers, delighting our customers with a harmonious fusion of authentic French flavors and local influences. We strive to create an inviting and immersive dining experience, where every bite of our freshly made crepes transports our patrons to the enchanting streets of France.

f. Our Tagline (Slogan)

Éléonore Dubois® Crepe Café, Inc. – “Indulge in French Delights, Savor Every Bite!”

g. Legal Structure of the Business (LLC, C Corp, S Corp, LLP)

Éléonore Dubois® Crepe Café, Inc. will be formed as a Limited Liability Company (LLC).

h. Our Organizational Structure
  • Chief Chef (Owner)
  • Restaurant Manager
  • Human Resources and Admin Manager
  • Accountants (Cashiers)
  • Chef (Cooks)
  • Kitchen Assistants
  • Waiters and Waitress
  • Cleaners
i. Ownership/Shareholder Structure and Board Members
  • Éléonore Dubois (Owner and Chairman/Chief Executive Officer) 52 Percent Shares
  • Hugo Moreau (Board Member) 18 Percent Shares
  • Amélie Dupont (Board Member) 10 Percent Shares
  • Lucien Lefèvre (Board Member) 10 Percent Shares
  • Camille Rousseau (Board Member and Secretary) 10 Percent Shares.

3. SWOT Analysis

a. Strength
  • Offering a wide range of both sweet and savory crepes, providing customers with a variety of options to cater to different tastes and preferences.
  • Incorporating traditional French crepe-making techniques and flavors, appealing to customers seeking an authentic culinary experience.
  • Prioritizing the use of fresh, locally sourced ingredients to ensure the highest quality and enhance the taste and appeal of the crepes.
  • Creating a warm and inviting atmosphere within the café, encouraging customers to relax, enjoy their meals, and potentially stay longer.
  • Focusing on delivering outstanding customer service to ensure a positive and memorable experience for every guest.
b. Weakness
  • As a new establishment, Éléonore Dubois® Crepe Café may face challenges in building brand awareness and gaining recognition within the competitive food industry.
  • Ensuring efficient operations during peak hours and maintaining consistent service levels to minimize wait times and customer dissatisfaction.
  • Establishing competitive pricing that reflects the quality of the crepes while remaining attractive to customers and maximizing profitability.
c. Opportunities
  • Capitalizing on Lafayette’s thriving food culture and the increasing interest in diverse culinary experiences, capturing the attention of food enthusiasts and attracting a larger customer base.
  • Collaborating with local suppliers, farmers’ markets, or event organizers to source high-quality ingredients and participate in community events, increasing visibility and establishing connections.
  • Exploring opportunities to offer catering services for private events, corporate functions, and parties, extending the reach of Éléonore Dubois® Crepe Café beyond the physical café space.
i. How Big is the Industry?

In the United States, the restaurant industry as a whole is significant, with estimated annual sales surpassing $800 billion. While there is no specific data on the size of the crepe café industry within this broader context, it is considered a niche segment within the restaurant industry.

ii. Is the Industry Growing or Declining?

The growth of the crepe café industry can be attributed to several factors, including increased consumer interest in international cuisines, the rise of food tourism, and the desire for unique dining experiences.

iii. What are the Future Trends in the Industry?

The crepe café industry is constantly evolving, driven by changing consumer preferences, culinary innovations, and emerging trends.

Crepe cafés have the opportunity to infuse traditional French crepes with flavors from around the world. Incorporating international ingredients and spices can create exciting fusion crepes, such as Mediterranean-inspired fillings, Asian-inspired sauces, or Latin American-inspired toppings.

This trend adds diversity and novelty to the menu, appealing to adventurous food enthusiasts. In the era of social media, the visual presentation of food has become more important than ever.

Crepe cafés can explore innovative and eye-catching presentations, such as colorful crepe designs, creative plating, or Instagram-worthy garnishes. Investing in visually appealing and photogenic crepes can help attract customers and generate social media buzz.

Embracing technology can enhance the customer experience and operational efficiency. Implementing online ordering systems, mobile apps for easy ordering and loyalty programs, and digital menu boards can streamline the ordering process.

Crepe cafés can also leverage social media platforms and online marketing strategies to engage with customers, promote specials, and build an online presence.

iv. Are There Existing Niches in the Industry?

No, there are no existing niche ideas when it comes to the crepe café restaurant line business because the business is a subset of the restaurant industry.

v. Can You Sell a Franchise of Your Business in the Future?

Éléonore Dubois® Crepe Café, Inc. has plans to sell franchises in the nearest future and we will target major cities with thriving niche restaurant markets in the United States of America.

d. Threats
  • Facing competition from existing crepe cafés, restaurants, and other food establishments in the region, requiring strategies to differentiate and stand out in the market.
  • Adapting to evolving consumer preferences, dietary trends, and demands for healthier options or specific dietary restrictions to ensure continued relevance and customer satisfaction.
  • Navigating potential economic fluctuations, inflation, or shifts in consumer spending habits that may impact customer frequency or spending capacity.
i. Who are the Major Competitors?
  • La Creperie Café
  • Café Breton
  • Chez Elle
  • The French Crepe Company
  • The Crepevine
  • Suzette Creperie
  • The Crepe House
  • Petite Provence
  • The Crepe Cart
  • Café de Paris
  • The Crepe Place
  • La Galette Creperie
  • Le Petit Triangle Café
  • The Crepe Café
  • Crêpes à la Cart
  • The Crepe Coop
  • The French Café
  • Crepe Crazy
  • The Creperie and Café
  • The Paris Creperie.
ii. Is There a Franchise for Crepe Café Business?

Yes, there are franchise opportunities for the crepe café business, and here are some of them;

  • Crepe Delicious
  • La Crepe a Papa
  • Crepeaffaire
  • Crepes Bonaparte
  • Crêpe
  • CrepeMaker
  • Paris Crepes Café
  • Cafe Crepe
  • Crepes & Grapes Café
  • CrepeMaker Café.
iii. Are There Policies, Regulations, or Zoning Laws Affecting the Crepe Café Business?

Yes, there are policies, regulations, and zoning laws that can affect crepe café businesses in the United States. Crepe cafés must comply with local, state, and federal food safety regulations to ensure proper handling, preparation, and storage of food.

This may involve obtaining food handler certifications, regular inspections, and adherence to guidelines such as the Food Safety Modernization Act (FSMA). Crepe cafés need to follow health codes and regulations related to cleanliness, sanitation, and food handling practices.

This includes maintaining a hygienic environment, proper food storage, and safe preparation methods. Local regulations may govern the size, placement, and design of signage and advertising for crepe cafés.

If a crepe café plans to serve alcoholic beverages, additional regulations and permits may apply. These can include obtaining liquor licenses, complying with age restrictions, and adhering to regulations related to sales, serving hours, and responsible alcohol service practices.

4. Marketing Plan

a. Who is your Target Audience?
  • Age Range

Our target audience can range from young adults to middle-aged individuals. Generally, it may include people between the ages of 18 and 45, as they are more likely to appreciate the culinary experience and have disposable income for dining out.

  • Level of Education

The level of education may vary, but typically our target audience includes individuals with a high school diploma or higher education levels, including college graduates and professionals.

  • Income Level

Our target audience will consist of individuals with moderate to higher income levels, as they are more likely to have the financial means to dine out regularly.

  • Ethnicity

Our target audience is not limited to a specific ethnicity. Éléonore Dubois® Crepe Café aims to attract a diverse customer base.

  • Language

The primary language of communication at Éléonore Dubois® Crepe Café would be English. However, bilingual staff may be available to cater to customers who speak other languages, ensuring a welcoming and inclusive environment.

  • Geographical Location

The target audience for Éléonore Dubois® Crepe Café is primarily centered in Lafayette, Louisiana, as specified in the original context. Our café would aim to attract both local residents and visitors to the area, including tourists, students, and professionals in the Lafayette community.

  • Lifestyle

Our target audience will include individuals who appreciate unique dining experiences, enjoy exploring different cuisines, and seek a relaxed and inviting atmosphere.

b. Advertising and Promotion Strategies
  • Deliberately Brand All Our Vans and Trucks.
  • Tap Into Text Marketing.
  • Make Use of Bill Boards.
  • Share Your Events in Local Groups and Pages.
  • Turn Your Social Media Channels into a Resource
  • Develop Your Business Directory Profiles
  • Build Relationships with players in the culinary cum food services industry.
i. Traditional Marketing Strategies
  • Marketing through Direct Mail.
  • Print Media Marketing – Newspapers & Magazines.
  • Broadcast Marketing -Television & Radio Channels.
  • OOH Marketing – Public Transit like Buses and Trains, Billboards, Street shows, and Cabs.
  • Leverage direct sales, direct mail (postcards, brochures, letters, fliers), tradeshows, print advertising (magazines, newspapers, coupon books, billboards), referral (also known as word-of-mouth marketing), radio, and television.
ii. Digital Marketing Strategies
  • Social Media Marketing Platforms.
  • Influencer Marketing.
  • Email Marketing.
  • Content Marketing.
  • Search Engine Optimization (SEO) Marketing.
  • Affiliate Marketing
  • Mobile Marketing.
iii. Social Media Marketing Plan
  • Start using chatbots.
  • Create a personalized experience for our customers.
  • Create an efficient content marketing strategy.
  • Create a community for our target market and potential target market.
  • Gear up our profiles with a diverse content strategy.
  • Use brand advocates.
  • Create profiles on relevant social media channels.
  • Run cross-channel campaigns.
c. Pricing Strategy

Éléonore Dubois® Crepe Café, Inc. will adopt the following pricing strategies:

  • Cost-Plus Pricing
  • Value-Based Pricing
  • Competitive Pricing
  • Dynamic Pricing
  • Bundle Pricing

5. Sales and Distribution Plan

a. Sales Channels

Éléonore Dubois® Crepe Café, Inc offers catering services and this will allow us to serve large groups or events such as corporate functions, weddings, and parties.

Collaborating with other businesses or participating in pop-up events and food festivals will expose Éléonore Dubois® Crepe Café, Inc. to a wider audience and attract new customers. These collaborations will include joint promotions, limited-time menu items, or special events.

For Éléonore Dubois® Crepe Café, Inc. to assess its target audience, market dynamics, and operational capabilities to determine the most effective sales channels to pursue. A multi-channel approach will help maximize reach and cater to different customer preferences.

b. Inventory Strategy

We will implement a Just-in-Time (JIT) Approach to inventory management, where we will maintain a lean inventory and order ingredients based on immediate or forecasted demand. This will help us minimize food waste, optimize freshness, and reduce storage costs.

We will establish a stock rotation system to ensure that older ingredients are used first to prevent spoilage. We will implement the “first in, first out” (FIFO) method to manage perishable items effectively.

Over and above, we will implement an inventory tracking and management system to monitor ingredient levels, track usage, and set reorder points. This will help us streamline inventory processes and provides real-time visibility into stock levels.

c. Payment Options for Customers
  • Bank Transfers
  • Credit or Debit Card
  • Cash
  • Checks
  • Electronic Payment Systems such as PayPal or Venmo.
d. Return Policy, Incentives, and Guarantees
Return Policy:

At Éléonore Dubois® Crepe Café, Inc., we strive to provide the highest quality products and exceptional customer service. If a customer is not satisfied with their order, we have a customer-friendly return policy in place.


Éléonore Dubois® Crepe Café, Inc. believes in rewarding our valued customers for their loyalty and support. We offer various incentives to enhance the customer experience and encourage repeat visits. We have a loyalty program in place that rewards customers for their frequent visits and purchases.

Through this program, customers can accumulate points for every purchase and redeem them for discounts, free items, or exclusive offers.


At Éléonore Dubois® Crepe Café, Inc., we are committed to delivering high-quality dining experiences to our customers. We guarantee that our crepes are made with fresh ingredients and prepared in order to ensure optimal flavor and quality.

e. Customer Support Strategy

Éléonore Dubois® Crepe Café, Inc.’s comprehensive customer support strategy is put in place so that we can provide exceptional service and ensure customer satisfaction.

We will establish clear communication channels, such as phone lines, email, and social media platforms, to respond to customer inquiries, feedback, and complaints in a timely manner, demonstrating attentiveness and a commitment to addressing their needs.

6. Operational Plan

Éléonore Dubois® Crepe Café, Inc. will develop standard operating procedures (SOPs) for various aspects of restaurant operations, including food preparation, food safety, customer service, and cleanliness. We will implement efficient workflow processes in the kitchen to ensure timely preparation of crepes.

We will establish protocols for inventory management, including regular stock monitoring, ordering, and rotation to minimize waste and ensure the availability of ingredients.

We will regularly evaluate operational performance and customer feedback to identify areas for improvement. We seek opportunities to innovate and introduce new menu items, promotions, or dining experiences to keep customers engaged and attract new ones.

a. What Happens During a Typical Day at a Crepe Café Business?
  • The business is open for the day’s work
  • The restaurant serving area and kitchen are cleaned and ready for the day’s business
  • Food ingredients are purchased, washed, and ready for use or cooked
  • Customer’s orders are taken, and they are served, or their orders are delivered to them
  • The cashier collects cash and reconciles accounts for the day
  • Administrative duties are carried out
  • Conducting end-of-day procedures, including cash register reconciliation and accounting for inventory usage.
  • The business is closed for the day.
b. Production Process

There is no production process for crepe café.

c. Service Procedure
  • Greeting and welcoming customers with a friendly demeanor.
  • Taking customer orders and providing recommendations or clarifications as needed.
  • Preparing and cooking crepes according to customer preferences and menu options.
  • Assembling and garnishing crepes with fillings, sauces, and toppings.
  • Packaging crepes for takeout orders or serving them directly to customers at the dining area.
d. The Supply Chain

Éléonore Dubois® Crepe Café, Inc. will build strong relationships with reliable suppliers who can provide high-quality ingredients consistently. Negotiate favorable terms and agreements to ensure a steady supply of fresh ingredients while maintaining cost-effectiveness.

e. Sources of Income

Éléonore Dubois® Crepe Café, Inc. revenue streams will include dine-in sales, takeout orders, private events, and partnerships with local businesses for corporate catering.

7. Financial Plan

a. Amount Needed to Start your Crepe Café?

Éléonore Dubois® Crepe Café, Inc. would need an estimate of $350,000 successfully set up our crepe café restaurant in the United States of America. Please note that this amount includes the salaries of all our staff for the first month of operation.

b. What are the Costs Involved?
  • Business Registration Fees – $750.
  • Legal expenses for obtaining licenses and permits – $2,300.
  • Marketing, Branding, and Promotions – $2,000.
  • Business Consultant Fee – $3,500.
  • Insurance – $3,400.
  • Rent/Lease – $125,000.
  • Other start-up expenses including commercial satellite TV subscriptions, stationery ($500), and phone and utility deposits ($1,800).
  • Operational Cost (salaries of employees, payments of bills et al) – $60,000
  • Start-up Inventory – $25,000
  • Store Equipment (cash register, security, ventilation, signage) – $2,750
  • Furnishing and Equipping the Restaurant and Kitchen – $100,000
  • Website: $600
  • Opening party: $3,000
  • Miscellaneous: $2,000
c. Do You Need to Build a Facility? If YES, How Much will it cost?

Éléonore Dubois® Crepe Café, Inc. will not build a new facility for our crepe café restaurant; we intend to start with a long-term lease and after 5 years, we will start the process of acquiring our own facility.

d. What are the Ongoing Expenses for Running a Crepe Café?
  • Rent or Lease
  • Monthly expenses for utilities such as electricity, water, gas, and internet services.
  • Ingredients and Food Supplies: The cost of purchasing fresh ingredients, including flour, eggs, fruits, vegetables, meats, dairy products, and other food supplies needed for crepe preparation.
  • Expenses related to packaging materials, such as takeout containers, bags, napkins, utensils, and other disposable items.
  • Staff Wages
  • Costs associated with purchasing, maintaining, and repairing cooking equipment, griddles, crepe makers, refrigeration units, and other kitchen appliances.
  • Marketing and Advertising
  • Point of Sale (POS) System and Software
  • Accounting and Bookkeeping
  • Cleaning and Maintenance
  • Miscellaneous Expenses.
e. What is the Average Salary of your Staff?
  • Chief Chef (Owner) – $65,000 Per Year
  • Restaurant Manager – $40,000 Per Year
  • Human Resources and Admin Manager $38,600 Per Year
  • Accountants (Cashiers) $37,000 Per Year
  • Chef (Cooks) – $40,600 Per Year
  • Kitchen Assistants – $30,700 Per Year
  • Waiters and Waitress – $30,000 Per Year
  • Cleaners -$28,500 Per Year
f. How Do You Get Funding to Start a Crepe Café?
  • Raising money from personal savings and sale of personal stocks and properties
  • Raising money from investors and business partners
  • Sell shares to interested investors
  • Applying for a loan from your bank/banks
  • Pitching your business idea and applying for business grants and seed funding from the government, donor organizations, and angel investors
  • Source for soft loans from your family members and friends.

8. Financial Projection

a. How Much Should You Charge for Your Product/Service?

The price range for a plate of crepes in our crepe café will be between $8 and $20.

b. Sales Forecast?
  • First Fiscal Year (FY1): $350,000
  • Second Fiscal Year (FY2): $430,000
  • Third Fiscal Year (FY3): $500,000
c. Estimated Profit You Will Make a Year?
  • First Fiscal Year (FY1) (Profit After Tax): 20%
  • Second Fiscal Year (FY2) (Profit After Tax): 25%
  • Third Fiscal Year (FY3) (Profit After Tax): 35%
d. Profit Margin of a Crepe café Restaurant

The ideal profit margin we hope to make at Éléonore Dubois® Crepe Café, Inc. will be between 20 and 25 percent depending on the size.

9. Growth Plan

a. How do you intend to grow and expand? By opening more retail outlets/offices or selling a franchise?

Éléonore Dubois® Crepe Café, Inc. will grow our crepe café restaurant by first opening other restaurant outlets in key cities in the United States of America within the first five years of establishing the business and then will start selling franchises from the sixth year.

b. Where do you intend to expand to and why?

Éléonore Dubois® Crepe Café, Inc. plans to expand to:

  • New Orleans, Louisiana
  • Lafayette, Louisiana
  • Baton Rouge, Louisiana
  • New York City, New York
  • San Francisco, California
  • Miami, Florida
  • Detroit, Michigan
  • New Haven, Connecticut
  • Seattle, Washington
  • Portland, Oregon.

The reason we intend to expand to these locations is the fact that available statistics show that the cities listed above have the highest and thriving market for niche restaurants such as crepe cafés in the United States.

10. Exit Plan

The founder of Éléonore Dubois® Crepe Café, Inc. plans to exit the business via family succession. We have positioned structures and processes in place that will help us achieve our plan of successfully transferring the business from one family member to another and from one generation to another without difficulties.

The company has successfully developed a detailed transition plan to smoothly hand over responsibilities to the new successor. This includes transferring ownership, training key personnel, and communicating with employees, customers, and suppliers about the change.