Restaurant Startup Playbook: SBA Loans + Profit Strategies

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In this episode of The Bottom Line, Naki Soyturk sits down with Kevin Moll, founder of Restaurant Consulting Services, Inc. Kevin brings over four decades of experience to the table, offering deep insights into the challenges, myths, and realities of running an independent restaurant. From outlining the "Rule of Thirds" — a sobering look at restaurant survival rates — to his candid breakdown of why most restaurants fail, Kevin delivers invaluable knowledge every aspiring restaurateur should hear.

The conversation dives into Kevin’s unique frameworks like the “Fun and Food” scale, revealing how even decent restaurants can silently fail if they don’t meet minimum customer experience thresholds. He walks listeners through the anatomy of a business plan, explains the SBA lending process, and provides key financial guidelines — such as the 25% down rule — for those looking to fund a dream. Whether you're planning your first restaurant or looking to turn one around, this episode is for you. 

Links:
Website: restaurantconsultingservices.com
Phone: [phone]
Facebook: https://www.facebook.com/p/Kevin-Moll-Restaurant-Consulting-Services-Inc-100069358731310/

What You’ll Learn
The “Rule of Thirds” that predicts restaurant failure or success
The 4 most common reasons independent restaurants fail
How to score your restaurant using the “Fun + Food” success framework
Why writing a business plan is critical — even if you're self-funded
How $100K in cash can help secure $400K+ in bank loans
The key differences between SBA loans and traditional bank loans
What banks and lenders actually look for in restaurant owners
How to avoid opening with unrealistic profit margins
Kevin’s strategy for helping clients launch profitable restaurants from day one
The importance of post-launch support, project management, and team alignment

Key Quotes
"The number one reason for restaurant failure is not having a business plan."
     — Kevin Moll, on why many owners enter the industry blind.
"A restaurant doesn’t care who owns it—it’s just a tool. If it stops working, fix it or get rid of it."
     — On separating emotions from business decisions.
"You don’t have to open a restaurant just because you wrote a business plan. But writing one forces you to become informed."
     — Emphasizing the value of planning beyond funding.
"If your food and fun score doesn't add up to ten, you're closing. The only question is how soon."
     — Explaining the ‘Fun + Food’ success framework.

Welcome to The Bottom Line – the real talk podcast about restaurant profit and growth. Each episode, we explore the decisions, systems, and stories behind the most successful food businesses out there in the market. No fluff. No hype. Just real operators, real challenges, and real advice from people who know how to get results. Let's get to The Bottom Line.

Have a question or need a professional opinion? Reach out!

Web: https://consultingaccross.com

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Connect with Naki on Linkedin: https://www.linkedin.com/in/ufuksoyturk/