This episode of Beyond The Numbers is a deep dive into building a business plan you’ll actually use. Chris Gregg and Sobukola Coker walk step-by-step through turning an idea into a clear value proposition, challenging your “why”, and mapping the problem you solve and for whom. Using an easy-to-relate restaurant example, they cover market research, pricing tiers, competitor benchmarking, and how to turn a SWOT into concrete actions. You’ll hear why the plan must be written, regularly revisited, and kept agile as you move from start-up to scale-up.
They separate marketing from sales and sketch a practical acquisition plan—from word of mouth and social media to smart, low-cost stunts and addressable TV—alongside budgets and timelines. There’s guidance on payments (and why some cards can erode margin), B2B versus B2C approaches, and the operational blueprint: location choices, premises costs, logistics, utilities, and capacity planning (with a nod to Milton Keynes’ distribution ecosystem). Crucially, they set out the metrics that matter, the KPIs to track, and how to define “success” for your sector.
Financing options follow—friends and family, investors, banks, and specialist lenders—before the team gets to the accountant’s favourite bit: forecasting. Learn to build realistic 3–5 year projections across revenue, seasonality, headcount, and overheads, and hear a cautionary tale where a rigorous plan saved a founder from a £100k mistake. If your half-finished plan is gathering dust, this is your cue to pick it up, stress-test it, and turn it into an action list you can execute with confidence.
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