Give your project the credibility it deserves.

HÔREST turns your intuition into a business model tested against operational reality.

Let's talk about your project

A hotel or restaurant business plan — credible and bankable

A business plan is more than financial forecasts. It must translate a project into a coherent business model, grounded in operational reality and able to stand up to scrutiny from lenders and investors.

Two dimensions, one coherent whole

HÔREST and a chartered accountant cover different ground: the roles are split to deliver a file that is solid in substance and flawless in presentation.

Operations & market

The operations dimension

It all starts with operations: guest capacity, F&B offer structure, service organisation, seasonality, guest mix and target service level. These parameters give meaning to your volumes, your staff costs and your business model.

HÔREST turns these factors into robust assumptions — consistent with one another and with your project — before they become lines in a spreadsheet.

Finance & structuring

The financial dimension

Investment, working capital needs, cash flow plan, break-even point and sensitivity: the financial side must faithfully reflect the operational choices, not the other way round.

We work hand in hand with our partner accountant or your own accounting firm: we provide the operational substance, they ensure accounting compliance and the presentation lenders expect.

Two options, two approaches, depending on how far along your project is

Quickly test whether your project stands up — Go / No Go

Express Feasibility Study

When is it right for you?

You are at the idea or takeover stage. Before investing in a full funding file, you want to check that your project is operationally sound.

What we check

  • Technical feasibility: fit between the concept and existing constraints (location, floor space, equipment)
  • Operational feasibility: activity assumptions (volumes, product mix, pricing strategy, seasonality), alignment of offer and target market, realistic organisation and production capacity
  • Financial feasibility: cost structure, forecast scenarios, industry ratios and indicative break-even point

What you get

Go / No Go summary note with reasoned recommendations

Let's talk about your project

A file that stands up to your lenders' scrutiny

Full Business Plan

When is it right for you?

You are confident your project is sound. You want to structure it and are getting ready to present it to lenders.

What we build

In-depth operations dimension (by HÔREST)

Includes the full operations section of the Feasibility Study, developed further and costed for a bankable file.

Financial dimension (reviewed by our partner accountant)

  • Building the financing plan, accounting adjustments and forecast financial statements
  • Fixed assets, depreciation, taxation, VAT and integration of grants or subsidies
  • Consistency of headline figures and the presentation banks expect
  • Checking the financial balance and preparing the investor documentation

What you get

A complete business plan file, ready to be submitted to a bank or presented to your lenders

Let's talk about your project

An approach grounded in operational reality

Assumptions rooted in hospitality

Occupancy, pricing, average spend and operating costs are built from your concept and the local market.

Offer, costs and staffing aligned

The menu, staffing and production ratios are cross-checked to avoid gaps between forecast and operational reality.

Scenarios and sensitivity

Modelling several activity levels tests the strength of the model and flags the points to watch.

A common language with lenders

Indicators are presented in a way that is clear to a credit committee or an investor, without glossing over operational constraints.

The other stages of your project

Financial structuring is one stage of a wider journey. Depending on how far along your project is, HÔREST can also support you before and after.

Concept development

Structuring the project and aligning concept, offer and operations.

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F&B offer design

Developing the menu, recipes and recipe cards.

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Pre-opening support

Support through the key stages leading up to opening.

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Any questions?

You'll find answers to the most common ones in our FAQs.

Read the FAQs

Ready to work together?

Let's talk about your project and where things stand today.

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