EXECUTIVE SUMMARY
Midtown Steakhouse is a premium steakhouse launching in Omaha's Midtown Crossing neighborhood, specializing in USDA Prime dry-aged steaks with classic steakhouse sides and cocktails. Our mission is to deliver an exceptional, community-focused experience that combines quality craftsmanship with modern convenience, serving the growing demand for premium steakhouse services in the Omaha market.
The Opportunity
Omaha, Nebraska represents an ideal market for a premium steakhouse. The city's strong economic fundamentals, growing population, and vibrant local culture create excellent conditions for a premium steakhouse concept. Industry trends point toward continued growth in the food & beverage sector, with consumers increasingly willing to pay a premium for quality, authenticity, and personalized service. Omaha's mix of residents, professionals, and visitors provides a diverse and sustainable customer base.
What Sets Us Apart
Three pillars define our competitive edge. First, an unwavering commitment to quality—every product and service reflects the highest standards in our industry. Second, a deep connection to Omaha's community through local sourcing, partnerships, and events that make us an integral part of the neighborhood. Third, a modern digital presence and seamless customer experience that sets us apart from traditional competitors who have been slow to embrace technology and innovation.
Financial Overview
We are seeking $420,000 in startup capital to fund our buildout, equipment, initial inventory, and six months of operating reserves. Year 1 revenue is projected at $850,000, with break-even expected by Month 17. By Year 3, we project revenue of $1,377,000 as brand recognition, repeat customers, and expanded service offerings drive growth.
The Team
Midtown Steakhouse is co-founded by Keith Johansson, head chef and co-founder, and Grant Chapman, business director and co-founder. Together, they bring the technical expertise and business acumen needed to build a lasting brand in Omaha's competitive steakhouse market.
| Timeline | Milestone |
|---|---|
| Months 1–3 | Complete buildout, secure all permits, hire and train the founding team |
| Month 6 | Achieve $70,833 per month in revenue; launch email marketing |
| Month 17 | Reach monthly break-even; launch expanded marketing campaigns |
| Year 1 | Generate $850,000 in total revenue; establish key partnerships |
| Year 2 | Expand service offerings; reach $1,105,000 in revenue |
| Year 3 | Evaluate second location or expansion; reach $1,377,000 in revenue |
| Category | Key Products | Price Range | Target Margin |
|---|---|---|---|
| Prime Steaks | Ribeye, filet mignon, NY strip, porterhouse, tomahawk | $42-$95 | 52-60% |
| Appetizers | Shrimp cocktail, wedge salad, oysters Rockefeller, steak tartare | $14-$26 | 62-70% |
| Sides & Add-Ons | Creamed spinach, loaded baked potato, truffle mac, lobster tail | $10-$38 | 68-76% |
| Beverages & Dessert | Craft cocktails, premium wines, whiskey, cheesecake, crème brûlée | $12-$28 | 72-82% |
COMPANY DESCRIPTION
Mission Statement
Midtown Steakhouse exists to set a new standard for steakhouse excellence in Omaha—creating a welcoming destination where quality, community, and innovation come together to deliver an experience customers trust and return to time after time.
Philosophy and Values
Our business is built on four values: quality, integrity, community, and innovation. We maintain the highest standards in every product and interaction. We operate transparently and treat every customer, employee, and partner with respect. We invest in Omaha's community through local partnerships, sustainable practices, and charitable initiatives. And we continually evolve our offerings and operations to stay ahead of industry trends.
Vision
Within five years, Midtown Steakhouse will be recognized as Omaha's premier steakhouse, operating from an expanded facility with additional service lines, a robust digital presence serving customers beyond Omaha, and a reputation that attracts top talent and loyal customers alike.
Goals and Milestones
Target Market
Our primary customers are quality-conscious individuals aged 25–55 in the Midtown Crossing area and surrounding neighborhoods—people who value premium service, shop or visit frequently, and are willing to pay for excellence. Secondary markets include corporate clients, event-driven customers, and the broader Omaha metro population reached through digital marketing and referral networks.
Industry Overview
The steakhouse industry continues to show strong growth nationally, driven by consumer demand for quality, personalization, and local businesses. Key trends working in our favor include increasing consumer preference for independent and locally owned businesses, digital marketing enabling smaller operators to compete effectively, and demographic shifts bringing more young professionals and families to markets like Omaha.
Legal Structure
Midtown Steakhouse is organized as a Nebraska Limited Liability Company. Keith Johansson holds 60% ownership (operations and service delivery) and Grant Chapman holds 40% (finance and strategy). The LLC provides personal liability protection with pass-through taxation.
| Attribute | Primary: Local Resident | Secondary: Professional / Corporate |
|---|---|---|
| Age | 28–45 | 30–55 |
| Household Income | $55,000–$110,000 | $70,000–$150,000 |
| Location | Midtown Crossing and surrounding areas | Greater Omaha metro |
| Shopping Behavior | Visits steakhouse businesses 2–4x/month; active on social media | Researches online; values reviews and referrals |
| Core Need | Quality, convenience, and a trusted local provider | Reliability, premium quality, and professional service |
| Channel | Monthly | Annual |
|---|---|---|
| Content creation and SEO | $1,381 | $16,572 |
| Social media advertising | $1,151 | $13,812 |
| Google Ads (local search) | $829 | $9,948 |
| Email platform | $138 | $1,656 |
| Events, sponsorships, partnerships | $645 | $7,740 |
| Print materials and signage | $460 | $5,520 |
| Total | $4,604 | $55,248 |
PRODUCTS AND SERVICES
Midtown Steakhouse offers four core product and service categories, each designed to serve distinct customer needs and purchasing occasions while maintaining consistent quality and value.
Product Portfolio
The Problem We Solve
Customers in Omaha who seek premium steakhouse options often face a gap between mass-market chains that lack personality and quality, and high-end niche operators with narrow offerings. Midtown Steakhouse bridges this gap with a comprehensive, quality-focused approach that delivers the breadth of a larger operation with the care and attention of a neighborhood business.
Unique Selling Proposition
Our signature differentiator is a relentless focus on quality and customer experience. Every detail—from our curated product selection to our trained staff to our physical environment—is designed to exceed expectations. We also maintain an active content strategy, sharing behind-the-scenes stories, expert insights, and community features across our digital channels, building brand authority and driving consistent organic growth.
Pricing Strategy
We employ a value-based pricing model, positioning our offerings approximately 10–20% above budget competitors and 15–25% below luxury-tier alternatives. Our target blended cost of goods is 38% of revenue, leaving healthy margins to support quality standards and sustainable operations.
| Competitor | Specialty | Key Strength | Gap We Address |
|---|---|---|---|
| Premier Steakhouse House | Prime Steaks | Strong local brand recognition | Limited online presence |
| Main Street Steakhouse Co. | Appetizers | Large social media following | No delivery or shipping options |
| Classic Steakhouse Co. | Sides & Add-Ons | Prime downtown location | Dated interior and branding |
| Downtown Steakhouse | Beverages & Dessert | Long-established customer base | Narrow product selection |
| Sunset Steakhouse Co. | Prime Steaks | Aggressive pricing strategy | Inconsistent quality and service |
| Strengths | Weaknesses |
|---|---|
| • Premium quality and curated experience creates strong brand differentiation • Founders combine deep industry expertise with proven business acumen • Prime Midtown Crossing location with high visibility and foot traffic • Diversified revenue streams across multiple product and service categories | • New brand with no established customer base or local reputation • High startup costs requiring significant initial capital investment • Dependence on a small founding team during the critical first year • Premium pricing may limit accessibility for price-sensitive customers |
| Opportunities | Threats |
| • Growing consumer preference for premium, locally owned businesses • Digital marketing and e-commerce enable reach beyond the local neighborhood • Corporate and event services represent a high-value, underserved segment • Strategic partnerships with complementary local businesses drive cross-referrals | • Established competitors with loyal customer bases and brand recognition • Rising costs for rent, supplies, and labor in the Omaha market • Economic downturn reducing discretionary consumer spending • New market entrants attracted by the same growth trends we see |
Want to create your own steakhouse business plan?
BossWorks helps first-time founders build professional business plans with financial projections, permits checklists, and funding strategies — in minutes, not weeks.
Start a Business Plan Built for first-time founders. Free during beta — no credit card required.Steakhouse Marketing Plan
Our marketing strategy combines hyperlocal community engagement with a disciplined digital presence, ensuring we reach customers both on foot in Midtown Crossing and across the broader Omaha metro online.
Target Customer Profiles
Digital Marketing
Content and Search Engine Optimization
Our website will feature a regularly updated blog publishing three to four articles per month, targeting high-intent local keywords like "best steakhouse in Omaha" and "premium steakhouse Midtown Crossing." Each post will include structured FAQ markup to capture Google's Featured Snippet positions, building a compounding library of organic search traffic.
Social Media
Instagram and TikTok will serve as our primary social platforms, featuring behind-the-scenes content, customer stories, team highlights, and seasonal promotions. Target: 5,000 Instagram followers within six months and 10,000 within the first year.
Email Marketing
A biweekly newsletter will share updates, promotions, expert tips, and subscriber-exclusive offers. Target: 2,000 subscribers by Month 6, growing to 5,000 by end of Year 1.
Google Business Profile
We will maintain a fully optimized Google Business Profile with professional photography updated monthly, weekly Google Posts, and a commitment to responding to every review within 24 hours.
Community and Traditional Marketing
We will invest in partnerships with local businesses, collaborate with Omaha community organizations, participate in neighborhood events and markets, and host monthly events that position Midtown Steakhouse as a community gathering point. We will also pursue features in local media outlets and lifestyle publications.
Year 1 Marketing Budget
This represents approximately 6.5% of projected Year 1 revenue, within the 5–8% industry benchmark for small businesses.
| Time | Activity |
|---|---|
| 9:00 AM | Receive meat and produce deliveries; check quality and temps |
| 10:00 AM | Butcher primal cuts; trim and portion steaks for service |
| 11:30 AM | Prep sauces, sides, and desserts; set up cold stations |
| 12:00 PM | Open for power lunch; lighter steak options and business meals |
| 2:30 PM | Lunch service ends; reset dining room and polish silverware |
| 4:00 PM | Dinner prep; fire up broilers, brief waitstaff on specials |
| 5:00 PM | Dinner service opens; cocktails and appetizers begin flowing |
| 8:00 PM | Peak dinner; high volume on prime cuts, wine pairings |
| 10:30 PM | Last orders; begin kitchen breakdown and bar closing |
| Item | Estimated Cost |
|---|---|
| Infrared charbroiler and salamander (1800°F) | $22,000 |
| Dry-aging cabinet (capacity for 200 lbs of beef) | $18,000 |
| Walk-in cooler and freezer with aging room | $16,000 |
| Commercial six-burner range with double oven | $14,000 |
| Full bar setup with speed rail and back bar cooler | $20,000 |
| Exhaust hood, fire suppression, and HVAC system | $18,000 |
| POS system with tableside ordering and wine list | $8,000 |
COMPETITIVE LANDSCAPE AND SWOT ANALYSIS
Omaha's steakhouse market is active and competitive, with a mix of established chains, independent operators, and emerging concepts. While the market has no shortage of options, we have identified a distinct positioning gap that Midtown Steakhouse is designed to fill.
Key Competitors
SWOT Analysis
Our Positioning
Midtown Steakhouse occupies a distinct position in Omaha's steakhouse market: a premium, full-service operation with modern branding, a strong digital presence, and an authentic connection to the Midtown Crossing community. No existing competitor combines these elements as effectively. Our closest competitors either lack the quality focus we bring or have not invested in the digital and community strategies that drive modern customer acquisition and loyalty.
| Role | Count | Type | Compensation |
|---|---|---|---|
| Head Chef and Co-Founder (Keith Johansson) | 1 | Full-time, Owner | $71,060/yr + profit share |
| Business Director and Co-Founder (Grant Chapman) | 1 | Full-time, Owner | $64,600/yr + profit share |
| Senior Team Member | 5 | Full-time | $38,760–$45,220/yr |
| Team Member | 7 | Part-time | $15–$18/hour |
| Administrative / Support | 1 | Part-time | $14–$17/hour |
| Category | Estimated Cost |
|---|---|
| Lease deposit and first/last month rent | $29,400 |
| Buildout and renovation | $79,800 |
| Equipment and fixtures | $96,600 |
| Initial inventory and supplies | $25,200 |
| Permits, licenses, and legal fees | $8,400 |
| Branding, website, and launch marketing | $21,000 |
| POS system, technology, and software | $6,300 |
| Insurance (first six months prepaid) | $8,400 |
| Working capital reserve (six months) | $117,600 |
| Contingency reserve (7.5%) | $31,500 |
| Total startup investment | $420,000 |
OPERATIONAL PLAN
Location and Facility
Midtown Steakhouse will occupy a 4,101-square-foot space in Midtown Crossing, one of Omaha's most desirable commercial corridors. The space includes a 2,256-square-foot primary operations area, a 1,230-square-foot customer-facing area, and a 615-square-foot storage and office area. The location offers strong visibility, convenient parking, and easy access for both foot and vehicle traffic.
Daily Production Schedule
Equipment
Our equipment package is designed to support full operations from day one, with capacity to scale as the business grows.
Quality Control
Every product and service undergoes rigorous quality control. We maintain detailed operational logs, conduct regular team training, and gather systematic customer feedback. Any product or service that does not meet our standards is immediately addressed. We are committed to continuous improvement and maintaining the highest standards in Omaha's steakhouse market.
Suppliers and Inventory
We prioritize relationships with reliable, quality-focused suppliers and vendors. Our supply chain emphasizes local sourcing where possible, competitive pricing, consistent quality, and responsive service. We maintain backup suppliers for all critical inputs to ensure uninterrupted operations.
Steakhouse Licensing Requirements
We hold or are in the process of securing: Food Establishment Permit, Full Liquor License, Business License, Health Department Inspection Certificate, Fire Safety Permit, Food Handler's Certification. Total licensing costs are budgeted at $8,400.
| Source | Amount | Terms |
|---|---|---|
| Founders' personal savings | $126,000 | Equity contribution; no repayment |
| SBA 7(a) loan | $189,000 | 10-year term; collateralized by equipment |
| Local small business grant | $42,000 | Non-dilutive; application pending |
| Friends and family round | $63,000 | Convertible note; 5% interest; 18 months |
| Total | $420,000 |
| Revenue Stream | Year 1 | Year 2 | Year 3 |
|---|---|---|---|
| Prime Steaks | $425,000 | $497,250 | $578,340 |
| Appetizers | $187,000 | $254,150 | $316,710 |
| Sides & Add-Ons | $153,000 | $209,950 | $261,630 |
| Beverages & Dessert | $85,000 | $143,650 | $220,320 |
| Total revenue | $850,000 | $1,105,000 | $1,377,000 |
MANAGEMENT AND ORGANIZATION
Founding Team
Keith Johansson — Head Chef and Co-Founder
Keith Johansson is a Culinary Institute of America-trained chef with 11 years in the restaurant industry. Keith has built a reputation for excellence in Omaha's steakhouse scene, working with several acclaimed steakhouse operations before founding this venture. Keith oversees all day-to-day operations, service delivery, quality standards, and team development. Keith holds 60% ownership in the business.
Grant Chapman — Business Director and Co-Founder
Grant Chapman is a MBA graduate with 11 years in food-and-beverage business development. With deep expertise in financial planning, marketing strategy, and growth management, Grant brings the business acumen needed to build a sustainable, scalable operation. Grant manages finance, marketing, hiring, technology, and strategic partnerships. Grant holds 40% ownership in the business.
Staffing Plan
Total Year 1 payroll is estimated at $323,000. We plan to add additional team members in Year 2 as revenue and workload grow.
Advisory Board
Our advisory board includes an experienced steakhouse industry veteran, a CPA specializing in small business accounting, and a SCORE mentor providing strategic guidance and SBA navigation support.
| Line Item | Monthly Average | Annual Total |
|---|---|---|
| Total revenue | $70,833 | $850,000 |
| Cost of goods sold (38%) | $26,917 | $323,004 |
| Gross profit | $43,916 | $526,992 |
| Rent and utilities | $10,625 | $127,500 |
| Payroll (including owners) | $26,917 | $323,004 |
| Marketing and advertising | $4,250 | $51,000 |
| Insurance | $1,204 | $14,448 |
| Supplies and packaging | $1,771 | $21,252 |
| Technology and software | $567 | $6,804 |
| Miscellaneous | $708 | $8,496 |
| Total operating expenses | $46,042 | $552,504 |
| Net operating income (pre-tax) | $-2,126 | $-25,512 |
| Appendix | Document |
|---|---|
| A | Resumes: Keith Johansson and Grant Chapman |
| B | Lease letter of intent for 8913 River Boulevard |
| C | Equipment vendor quotes (all major purchases) |
| D | Supplier letters of intent and partnership agreements |
| E | Complete product and service catalog with pricing |
| F | Detailed 12-month profit and loss projection (monthly) |
| G | Detailed 12-month cash flow projection (monthly) |
| H | Omaha market analysis and demographic data |
| I | Brand identity guide: logo, color palette, typography |
| J | Insurance quotes: GL, property, workers' comp, liability |
| K | Permit and license checklist with status and timeline |
| L | References and letters of support |
Steakhouse Startup Cost Breakdown
Startup Cost Breakdown
Funding Sources
The founders' combined $126,000 personal investment represents a 30% equity contribution, well above the 10–20% threshold most SBA lenders require.
Steakhouse Financial Projections
Three-Year Revenue Projection
Year 1 Profit and Loss Summary
Year 1 net income is intentionally conservative. Owner compensation is included at below-market rates to preserve cash flow. By Year 3, we project net margins of 8–12%, generating strong pre-tax profitability.
Break-Even Analysis
Monthly fixed costs total approximately $42,500. With a 62% gross margin, we need roughly $68,548 in monthly revenue to cover all costs. We expect cumulative break-even by Month 17.
Key Financial Assumptions
- Average transaction value based on product/service mix and local market pricing
- Customer acquisition rate grows steadily through marketing and word-of-mouth
- Blended cost of goods: 38–41% of revenue
- Annual rent escalation: 3%
- Revenue grows 30% Year 1 to Year 2, and 25% Year 2 to Year 3
APPENDICES
The following supporting documents are available upon request or included as supplements to this plan.
8913 River Boulevard, Omaha, NE 16097
(402) 555-0588 · hello@midtownsteakhouse.com · www.midtownsteakhouse.com
Ready to build your small steakhouse business plan?
Join thousands of first-time founders using BossWorks to create professional business plans with personalized financial projections, permits checklists, and funding strategies.
Start a Business Plan Built for first-time founders. Free during beta — no credit card required.Create your business plan · Validate your business idea · Build financial projections · Browse 100+ business plans · Find permits for your city