Restaurant specifications: the pro prompt for directors and agencies

Write professional specifications for a restaurant named [RESTAURANT_NAME]. The concept is [CONCEPT] (e.g., gastronomic bistro, healthy street food, ethnic restaurant). Located in [CITY] (specify district if relevant). The floor area is [AREA_SQM] m². Specify the target number of covers: [NUMBER_OF_COVERS] (including terrace if applicable). Describe the type of cuisine: [CUISINE_TYPE] (e.g., contemporary French, authentic Italian, Asian fusion, vegan). List essential kitchen equipment: [KITCHEN_EQUIPMENT] (e.g., range, plancha, fryer, cold room, pizza oven). For the dining room, indicate desired decoration style: [DECOR_STYLE] (e.g., industrial chic, cozy Scandinavian, warm Mediterranean). The total budget (excluding tax) is [TOTAL_BUDGET] €, broken down into: works [WORKS_BUDGET] €, equipment [BUDGET_EQUIPMENT] €, design/decor [DECOR_BUDGET] €, launch costs [LAUNCH_BUDGET] €. The timeline must span [TIMELINE_MONTHS] months, from obtaining permits to opening. Specify standards to comply with: [STANDARDS] (e.g., ERP type N, disabled access, health standards, acoustics). Mention target suppliers: [SUPPLIERS] (e.g., local producers, organic wholesalers, artisan roaster). Include performance KPIs: projected annual revenue [ANNUAL_REVENUE] €, average check [AVERAGE_CHECK] €, table turnover rate [TURNOVER_RATE] per service. These specifications must be structured into parts: 1. Project presentation; 2. Concept and positioning; 3. Technical sheet (area, covers, kitchen); 4. Design and ambiance; 5. Budget and financing; 6. Timeline and milestones; 7. Standards and regulatory constraints; 8. Supplies and partners; 9. Commercial objectives and KPIs. Use precise industry vocabulary (e.g., back office, dishwashing, storeroom, dining room, bar, terrace). Write in a way that convinces investors, banks, or B2B partners.