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RESTAURANT BUSINESS PLAN
(COMPANY NAME)
(COMPANY NAME)
(STREET ADDRESS)
(CITY, STATE ZIP CODE)
(CREATION DATE)
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T'B56 7/ &7#T6#T3
1.0 Executive Summary............................................................................................................5
8.8 Business 7b1ectives.......................................................................................................................................9
8.4 :ission 3tatement.........................................................................................................................................9
8.; <uiding Principles.........................................................................................................................................=
8.> ?eys to 3uccess.............................................................................................................................................=
2.0 Company escription.........................................................................................................!
4.8 7wnership.....................................................................................................................................................@
4.4 5egal /orm....................................................................................................................................................@
4.; 3tart$Ap 3ummary.........................................................................................................................................@
4.> 5ocation and /acilities..................................................................................................................................@
".0 Services................................................................................................................................#
;.8 %aily 7perations and Production..................................................................................................................B
;.4 &ompetitive &omparison...............................................................................................................................B
;.; 3uppliers........................................................................................................................................................C
;.> :anagement &ontrols...................................................................................................................................C
;.9 'dministrative 3ystems...............................................................................................................................8D
;.= /uture 3ervices............................................................................................................................................8D
$.0 %ar&et 'nalysis................................................................................................................10
>.8 -ndustry 'nalysis.........................................................................................................................................88
>.8.8 :aret 3ize.............................................................................................................................................84
>.8.4 -ndustry Participants...............................................................................................................................84
>.8.; :ain &ompetitors...................................................................................................................................84
>.8.> :aret 3egments....................................................................................................................................8;
>.4 :aret Tests................................................................................................................................................8>
>.; Target :aret 3egment 3trategy.................................................................................................................8>
>.;.8 :aret #eeds..........................................................................................................................................8>
>.;.4 :aret Trends.........................................................................................................................................8>
>.;.; :aret <rowth........................................................................................................................................89
>.> Positioning...................................................................................................................................................89
5.0 %ar&etin( Strate(y an) *mplementation.......................................................................15
9.8.8 3trengths.................................................................................................................................................8=
9.8.4 Eeanesses.............................................................................................................................................8=
9.8.; 7pportunities...........................................................................................................................................8=
9.8.> Threats.....................................................................................................................................................8=
9.4 3trategy Pyramid.........................................................................................................................................8@
9.; Ani0ue 3elling Proposition (A3P+..............................................................................................................8@
9.> &ompetitive 6dge........................................................................................................................................8@
9.9 :areting 3trategy and Positioning............................................................................................................8B
9.9.8 Positioning 3tatement.............................................................................................................................8B
9.9.4 Pricing 3trategy.......................................................................................................................................8B
9.9.; Promotion and 'dvertising 3trategy.......................................................................................................8C
9.9.> Eebsite....................................................................................................................................................8C
9.9.9 :areting Programs................................................................................................................................8C
9.= 3ales 3trategy..............................................................................................................................................8C
9.=.8 3ales /orecast..........................................................................................................................................4D
9.=.4 3ales Programs........................................................................................................................................4D
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9.@ 5egal............................................................................................................................................................4D
9.B :ilestones...................................................................................................................................................4D
9.C 6"it 3trategy................................................................................................................................................48
!.0 +r(ani,ation an) %ana(ement.......................................................................................21
=.8 7rganizational 3tructure..............................................................................................................................48
=.4 :anagement Team......................................................................................................................................48
=.; :anagement Team <aps.............................................................................................................................48
=.> Board of %irectors.......................................................................................................................................44
-.0 .inancial Plan....................................................................................................................22
@.8 -mportant 'ssumptions...............................................................................................................................44
@.4 3tart$Ap &osts.............................................................................................................................................4;
@.; 3ource and Ase of /unds.............................................................................................................................4>
@.> Brea$6ven 'nalysis...................................................................................................................................49
@.9 Pro1ections...................................................................................................................................................4@
@.9.8 Pro1ected Profit and 5oss........................................................................................................................4@
@.9.4 Pro1ected &ash /low...............................................................................................................................4B
@.9.; Pro1ected Balance 3heet..........................................................................................................................;D
@.= Business Ratios...........................................................................................................................................;D
@.@ Fourly 5abor 3chedule...............................................................................................................................;4
@.B Eeely 3ales Pro1ections............................................................................................................................;4
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1.0 Executive Summary
The Traditional Fome$3tyle Restaurant (,TFR.+ will be a moderately priced B= seat restaurant
offering family style food and service. Broasted chicen, pot roast, steas and por chops along
with classic hamburgers, wraps and generous salads are all on the menu. Ee will offer specialty
selections including a lighter options and smaller portions for a children*s menu.
The restaurant will be family owned and operated by Geff and Betty Eright. Together they have
over 49H collective years e"perience in the restaurant and catering industry.
The Erights will be leasing a ;,>DD s0uare foot space located at Eest Roads 3hopping &enter, an
e"isting retail center located in Benbroo, a suburb in /ort Eorth, Te"as. The site was
previously leased as an -talian Restaurant. 'lthough the location was previously utilized as a
restaurant, the former tenant removed the ma1ority of the furniture, fi"tures and e0uipment which
will need to be replaced. The location will also re0uire some additional renovation to update the
lavatories and increase table space in the dining area.
The dIcor will feature wood accented chairs with blue and white checed table cloths. %inner
style tables will be surrounded by wooden chairs with comfortable seating cushions.
3ales pro1ections assume 8@DD customers per wee resulting in weely sales of 1ust over
J8C,@@@, or J8,D4B,DDD annually. This e0uates to around J;D4 per s0uare foot in sales annually
which positions TFR as a highly desirable concept for ownership in a table service maret where
J4DD to J;49 per s0uare foot is considered moderately profitable and therefore a good
investment. Total start up costs will be J;=;,DDD, J8@>,DDD of which will be contributed by the
owners and the remainder will be secured by a proposed ban loan.
1.1 Business +/0ectives
The primary ob1ectives of the business plan for Restaurant are belowK
To be the premier home$style restaurant in western /ort Eorth, Te"as
To provide 0uality meals at reasonable prices with e"emplary service
'chieve &over ratios of 8.DDL at each lunch and dinner serving
To achieve Prime &ost Ratios lower than =9M
1.2 %ission Statement
7ur :ission is to provide a uni0ue and rela"ing dining e"perience N similar to dining at
home. Ee will strive to achieve this goal byK 8+ by providing menu items incorporating
0uality ingredients at reasonable prices, and 4+ we will be mindful of the well being of our
customers and staffN treating each and everyone with dignity and respect N 1ust lie we
would at our own homeO
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1." 1ui)in( Principles
1. Bein( %in)2ul o2 our Customers an) our Sta22
&oinciding with our family values, we will treat both our customers and staff in a
manner in which we ourselves would want to be treated (or betterO+
2. 1ratitu)e
,'n attitude of gratitude. shown to our customers, employees and vendors N because
without their input, service, labor and time, our business would not be here without
themO
". +ur Service
Provide the warm and friendly service e"pected from a family$style restaurant
creating an informal, comfortable environment which will mae the customers
satisfied and want to return again and again.
1.$ 3eys to Success
Repeat business. 6very customer who comes in once should want to return, and
recommend us. EordNofNmouth mareting is a powerful ally.
Fire top notch chefs and offer training to eep the chef on top of hisPher game, and pay
top wages to ensure they stay with us.
5ocation. &onvenience is essential to us; we need to be close to our maret because we
are not trying to get people to travel to reach us.
' variety of menu offerings with a ,down home. theme, reasonably priced to establish
credibility, but not so high as to limit customers.
2.0 Company escription
The Traditional Fome$3tyle Restaurant will be located @C9D &amp Bowie Eest Blvd, /ort
Eorth, Te"as. The restaurant will be wholly owned and operated by Geff and Betty Eright. The
restaurant will serve a variety of classic home$style favorites from pot roast and mashed potatoes
to patty melts and vanilla ice cream.
The restaurant will be open @ days a wee with hours as followsK
:onday 88KDD am N CKDD pm
Tuesday 88KDD am N CKDD pm
Eednesday 88KDD am N CKDD pm
Thursday 88KDD am N CKDD pm
/riday 88KDD am N 8DKDD pm
3aturday 88KDD am N 8DKDD pm
3unday 84KDD pmN 9KDD pm
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2.1 +4ners5ip
The restaurant will be owned by Geff Eright. Geff began his restaurant career at the age of
89 woring in a 0uic$service foodservice operation and earned his way through college as
a server and bartender. 'fter earning his degree, he wored for a regional restaurant chain
and an independent fine dining restaurant. -n these organizations he held the positions of
'ssistant :anager and then <eneral :anager.
Betty Eright received her &ulinary %egree from the 'rt -nstitute in %allas. 'fter
graduation she was employed by a local chain restaurant and then at a /ive 3tar Fotel in
%allas. Betty will be employed as the ?itchen :anager.
Eith the high turnover of help for startup restaurants, we will rely on family to fill in where
re0uired until we are off the ground and maing a profit.
2.2 6e(al .orm
TFR will be organized as a sole proprietorship, wholly owned and operated by Geff Eright
dPbPa Traditional Fome$3tyle Restaurant. TFR is registered in the state of Te"as a
community property state.
2." Start78p Summary
The cost to open the restaurant is J;=;,DDD. The ma1ority of the e"penses are in furniture
fi"tures and e0uipment totally J88D,DDD. The location re0uires some build$out and
renovation totally J9D,DDD and will re0uire appro"imately ;D days to complete. The
Erights will sub$contract the wor themselves.
J8@9,DDD of the start$up costs will be funded by the owners. The owner*s source of funds
is a combination of li0uid assets and maretable securities, primarily from their e"isting
catering business.
2.$ 6ocation an) .acilities
The ;,>DD s0uare foot restaurant will be located in a Eest Roads 3hopping &enter, a retail
strip center located in the Benbroo suburb of /ort Eorth, Te"as. The restaurant is located
in a ma1or traffic area, at the intersection of &amp Bowie and &herry Road.
Benbroo, a suburb of /ort Eorth, Te"as, has a population of over 98,DDD according to the
4D8D A.3. &ensus Report. The residential population in the immediate area is comprised of
a mi"ture of single family and multi$family housing. The median household income is
J>=,9;4. :a1or employers include Anion Pacific and Ban of 'merica.
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".0 Services
".1 aily +perations an) Pro)uction
TFR will be open @ days a wee for lunch and dinner re0uiring multiple shifts. Geff will
write the schedules. The schedules will be written in a manner that will allow the ability to
increase or decrease hourly labor according to sales volume in order to maintain a
consistent labor cost control.
Proper labeling and rotation techni0ues, accompanied by ample storage facilities will
ensure that high 0uality prepared product will be sufficiently available to meet the demands
during pea business hours. Replenishment and ongoing preparation will continue during
off pea business hours.
Geff Eright will be responsible for ordering, receiving and maintaining sufficient inventory
to meet production demands. 7rdering schedules will be staggered with perishable
products being ordered multiple times per wee to preserve freshness. 3tandard grocery
and supply orders will be ordered less often, according to a predetermined schedule and
storage capacity.
:r. Eright will rely on operational checlists to verify that each wor shift has been
properly prepared for and to insure the operational standards are followed before, during
and after wor shifts.
The restaurant layout, including the dining room, itchen and serving line, has been
designed for efficiency and fle"ibility to accommodate the fluctuation in customer traffic
and pea meal periods.
Apon arrival, guests will be greeted immediately by either the assistant manager or a server
and ased for the seating preference. %rin orders will be taen and guests can munch on
our complimentary rolls. 7nce the customer*s order is taen, the order will automatically
be printed to a re0uisition printer located in the grill area. The grill coo will use the printed
ticet to eep trac of orders and place the meal under the heating lamps until the order is
complete. The itchen preparation line has been designed to be operated by a minimum
staff of 8 line coo and a ma"imum of > coos. This design allows line staffing to be
ad1usted to the business volume. 3hift changes for all staff will involve cleanup, restocing
and preparation. 'll monies will be settled at the end of each shift. The closing shift will
involve designated closing duties that will leave the restaurant clean and fully prepared for
the ne"t day.
".2 Competitive Comparison
The A3 restaurant industry includes about >BD,DDD restaurants with combined annual
revenue of about J>DD billion. :a1or companies include Briner -nternational which owns
&hili*s <rill Q Bar+ and :aggiano*s, Ruby Tuesdays :c%onald!s; YA:O Brands (?/&,
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Pizza Fut, Taco Bell+; and %arden Restaurants (7live <arden, Red 5obster+. The industry is
highly fragmentedK the 9D largest companies hold 1ust 4D percent of the maret.
5ocal competitors within a five mile radius are as follows.
Fedarys Restaurant $ This is a full service family restaurant established in 8C@@. The
9,DDD 3/ restaurant run as a sole proprietorship, has 8@ employees and generates J8.@
million in revenue annually. Prices are higher than TFR and range from JB.DD$J4D per
entrIe.
'pplebee*s $ this is a chain restaurant offering standard fare. The food 0uality is average.
6ntrIes range from J=.CC $ J4D.
&hili*s N this is a chain restaurant also offering standard fare. /ood choices are varied
and prices range for JB$J48.
Barbe0ue Ben*s N This is sole proprietorship offering primarily barbe0ue item. 'lthough
the food offering does not compete directly with the sub1ect, the restaurant targets the
same neighborhood families and has been operating at the single location since 8C@B.
6ntrIe range from JB.CC$J84.
&racer Barrel N located along -nterstate ;D, the restaurant is not located within the
target maret area. Fowever due to its menu offering of home comfort food, the
restaurant attracts a similar maret, although &racer Barrel*s attract the tourist business
as well. 6ntrIes range in price from J@.CC$J8>.
"." Suppliers
Because of their years of e"perience combined with their e"isting catering business, Geff
and Betty Eright have established relationships with 0ualified suppliers. These suppliers
can provide reasonably priced products, delivered according to the schedule.
".$ %ana(ement Controls
The Erights will practice sound management procedures in order to control costs, insure
0uality of product and provide friendly customer service. The following systems will be
used by managementK
+r)er 1ui)e9 The restaurant will use an item specific order guide to trac order history
and maintain designated levels of product in inventory.
:ee&ly *nventoryK :anagement will conduct a weely inventory to determine valuation
for use in the preparation of weely profit and loss reports.
aily *nventory ;rac&in(K %aily inventory will be taen on specific items. :ovement
will be compared to sales data to ensure designated products have been properly accounted
for.
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".5 ')ministrative Systems
Eith a limited staff, it is crucial that the Erights remain current with daily cash outlay. The
purchase of a P73 system will immensely help them with these daily administrative
reports9

aily Cas5 Control. 3ales and receipts recorded by the P73 system will be compared to
actual cash and credit card deposits on a daily basis. 'cceptable overPshort amounts will be
limited to J9.DD per day. %iscrepancies greater than J9.DD will prompt management to
conduct an immediate audit to account for the difference. :onthly totals will be compared
to actual PQ5 statements for accuracy. &ash, debit card and credit card receipts will be
deposited in a deposit.
:ee&ly Prime Cost Report. Geff Eright will prepare a weely report that shows the gross
profit margin after cost of goods sold and labor cost has been deducted from the sales
revenue. The prime cost for this type of restaurant is e"pected to range from =DM to =9M.
Proper control of the prime cost is the single most effective measure of management*s
ability to operate the restaurant.
Purc5asin( Recor)s<Paya/les. ' part time booeeper will process and record invoices
and credits daily. Reports detailing cash e"penditures, payments by chec, and accounts
payable transactions will be readily available. &hec disbursements will be prepared by the
booeeper. &hec signing authority for the general operating account will be given to the
general manager.
Payroll Processin(. Payroll checs will be issued bi$monthly. Geff Eright will run reports
from the time Q attendance system, mae necessary ad1ustments, and prepare for transfer
to the payroll system. Payroll will be processed by a payroll processing service.
".! .uture Services
TFR has future plans to provide catering services for family reunions, weddings and other
events desiring a ,home$style. menu. This could potentially become a large portion of
gross sales. The Erights are targeting Year 4 and at that point, a sales agent would be hired
to directly maret the products for daily delivery or catered functions.
$.0 %ar&et 'nalysis
The restaurant industry is a large and diverse businessK Restaurant$industry sales are forecast to
reach J9BD.8 billion in 4D8D N an increase of 4.9 percent over 4DDC. Restaurant$industry sales
are pro1ected to total J=D> billion in 4D88 and e0ual > percent of the A.3. gross domestic
product. The overall economic impact of the restaurant industry is e"pected to e"ceed J8.@
trillion in 4D88. 7n a typical day in 'merica in 4D8D, more than 8;D million people will be
foodservice patrons. 3ales at full service restaurants reached J8B>.4 billion in 4D8D. 3ales at
limited service restaurants increased to J8=>.B billion in 4D8D, while snac and non$alcoholic$
beverage bar sales rose to J4>.@ billion. (#ational Restaurant 'ssociation+.
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The A3 restaurant industry includes about >BD,DDD restaurants with combined annual revenue of
about J>DD billion. :a1or companies include :c%onald!s; YA:O Brands (?/&, Pizza Fut, Taco
Bell+; and %arden Restaurants (7live <arden, Red 5obster+. The industry is highly fragmentedK
the 9D largest companies hold 1ust 4D percent of the maret. (/irst Research+.
The industry consists of full$service restaurants (/3R+ and limited service eating places, which
include 0uic$service restaurants (R3R+; cafeterias; buffets; snac bars; and nonalcoholic
beverage bars. (/irst Research+
$.1 *n)ustry 'nalysis
This analysis is based on the 3tandard -ndustry &ode (,3-&.+ 9B84K 6ating and %rining
Places 6stablishments primarily engaged in the retail sale of prepared food and drins for
on$premise or immediate consumption. -t is also based on the #orth 'merican -ndustry
&lassification 3ystem (,#'-&3.+ @4488D $ /ull$3ervice Restaurants.
This industry comprises establishments primarily engaged in providing food services to
patrons who order and are served while seated (i.e., waiterPwaitress services+ and pay after
eating. These establishments may provide food services to patrons in combination with
selling alcoholic beverages, providing carry out services, or presenting live nontheatrical
entertainment.
%emographics, consumer tastes, and personal income drive demand. The profitability of
individual companies can varyK while R3Rs rely on efficient operations and high volume
sales, /3Rs rely on high$margin items and effective mareting. 5arge companies have
advantages in purchasing, finance, and mareting. 3mall companies can offer superior
food or service. The industry is labor$intensive. (/irst Research+
Eages form a significant proportion of operating costs. The e"istence of a statutory
minimum wage in most states increases the need for players to eep other costs as lean as
possible, which in turn increases the importance of suppliers. ' slight complication is that
in some states, foodservice employers are able to treat tips received by their staff as
contributing to their wages; in such states, this policy reduces the impact of the minimum
wage from the employers! perspective. (%ata :onitor+
'nnual revenue per worer is less than J9D,DDD.
Restaurants compete with companies that serve meals or prepared foods, including grocery
stores, warehouse clubs, delis, and convenience stores. -n addition, restaurants compete
with home cooing.
'mong /3Rs, most establishments focus on -talian cuisine, stea, or seafood. Famburger
1oints mae up a ma1ority of R3R locations, along with pizza parlors and sub sandwich
shops. -ndustry revenue is roughly evenly split between /3Rs R3Rs.
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-n /3Rs, waiters tae orders, serve beverages and meals, present the chec, and process
payment. /3Rs include casual dining (full bar+; family dining (limited bar+; and fine dining
establishments.
'nnual sales average JB=D,DDD for /3Rs.
'n /3R!s s0uare footage and the number of seats and tables dictate how many patrons it
can serve (also nown as table turns or covers+ directly affects sales. Because the restaurant
industry is highly competitive, site selection is criticalK companies may consider population
density, household income, competition, visibility, accessibility, and traffic.
&ompanies carefully manage inventory of perishable food products, such as fresh seafood
and dairy goods, to reduce losses due to spoilage.
&omputerized information systems can improve and lin food preparation and serving
operations. Touch screen ordering programs ensure accurate communication of customer
orders. Timing systems monitor meal progress and can alert staff if an order is running
behind schedule. Reservations programs ma"imize traffic flow and seating. -nventory
management systems trac supply levels and can help reduce waste due to spoilage. &ost
accounting programs help companies determine the profitability of individual menu items.
Fandheld point$of$sale (P73+ devices allow servers to place orders and print checs
tableside, improving accuracy and reducing ordering time. 3ome handhelds can also print
customer checs and process credit card payments. (/irst Research+
$.1.1 %ar&et Si,e
The A3 restaurant industry includes about >BD,DDD restaurants with combined annual
revenue of about J>DD billion.
$.1.2 *n)ustry Participants
:a1or participants include :a1or companies include :c%onald!s; YA:O Brands
(?/&, Pizza Fut, Taco Bell+; and %arden Restaurants (7live <arden, Red 5obster+.
$.1." %ain Competitors
The following restaurants are located within a five mile radius of TFRK
Fedarys Restaurant $ This is a full service family restaurant established in
8C@@. The 9,DDD 3/ restaurant run as a sole proprietorship, has 8@ employees
and generates J8.@ million in revenue annually. Prices are higher than TFR
and range from JB.DD$J4D per entrIe.
'pplebee*s $ This is a chain restaurant offering standard fare. The food
0uality is average. 6ntrIes range from J=.CC $ J4D.
&hili*s N This is a chain restaurant also offering standard fare. /ood choices
are varied and prices range for JB$J48.
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Barbe0ue Ben*s N This is sole proprietorship offering primarily barbe0ue item.
'lthough the food offering does not compete directly with the sub1ect, the
restaurant targets the same neighborhood families and has been operating at
the single location since 8C@B. 6ntrIe range from JB.CC$J84.
&racer Barrel N 5ocated along -nterstate ;D, the restaurant is not located
within the target maret area. Fowever due to its menu offering of home
comfort food, the restaurant attracts a similar maret, although &racer
Barrel*s attract the tourist business as well. 6ntrIes range in price from J@.CC$
J8>.
$.1.$ %ar&et Se(ments
TFR will appeal to a broad base of consumers in both the residential and business
community. The location selected for TFR was chosen primarily to appeal to the
growing number of households in the area.
The suburb of Benbroo located in western /orth Eorth, TL has a population of
over 98,DDD according to the 4D8D A.3. &ensus Report. The residential population in
the immediate area is comprised of a mi"ture of single family and multi$family
housing. The median household income is J>=,9;4 for 4D8D and estimated to be
J9>,=>= for 4D89. (A3 &ensus+.
:a1or employers include Anion Pacific Railroad and Ban of 'merica.

(www.Business %ecision. -nfo+
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$.2 %ar&et ;ests
/or the past 8D years, Geff and Betty have been catering part$time. Their home$style menu
is very popular with family reunions. :ore often than not, the couple gets ased to open a
restaurant full$time so that patrons can return again and again.
Through &onstant &ontact (an online mareting program+ the couple has stayed in touch
with their host and hostesses, and has been ased to return to provide catering services to
several repeat events. Fome$3tyle &atering as also grown by word of mouth.
The couple also co$authors a home$style blog $ attracting foodies nationwide and globally,
swapping recipes, compiling the most sought after home$style comfort recipes, and
identifying current trends, for e"ample, providing e"panded menus for children and for
those with food allergies.
The Erights already have a customer base through their catering business and local blog
visitors. These customers will be the first to be contacted when they announce the grand
opening of the bric and mortar restaurant.
$." ;ar(et %ar&et Se(ment Strate(y
Geff and Betty Eright selected the sub1ect area for its restaurant primarily because of its
location to the very busy intersection of &herry 3treet and &amp Bowie. The restaurant
located in a retail strip center is located on ,going home. side of &amp Bowie. This will
encourage families tired from a day of wor to stop in for a home cooed meal they can
en1oy N without the cleanupO
&herry Road which runs #orth and 3outh is connected to the busy -nterstate ;D corridor, S
mile north of the shopping center. &amp Bowie which runs 6ast and Eest connects to the
newer western suburbs of /ort Eorth.
$.".1 %ar&et =ee)s
The Benbroo area is in great need of a family style restaurant. This section of
&amp Bowie is commonly referred to as ,fast food alley. The selection of fast food
is vast however; the area is limited on its family restaurant choices. TFR*s nearest
competitor, The Fedary Restaurant is located over 9 miles away from the location.
/urther, established in the 8C@D*s the Fedary Restaurant*s customers are older than
the targeted family group TFR focuses on.
$.".2 %ar&et ;ren)s
'ccording to the #ational Restaurant 'ssociation, the top 8D trends for areK
8+ locally sourced meats and seafood,
4+ locally grown produce,
;+ sustainability as a culinary theme,
>+ nutritious ids* dishes,
9+ hyper$local items, (networed locally grown N lie a &raigslist for restaurants+
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=+ children*s nutrition as a culinary theme,
@+ sustainable seafood,
B+ gluten$free allergy conscious items,
C+ bac to basics cuisine, and
8D+ farm brand ingredients.
$."." %ar&et 1ro4t5
A3 consumer spending on services, an indicator of restaurant sales, rose 8.B percent
in #ovember 4D88 compared to the same month in 4D8D. The average A3 retail
price for diesel and regular gas, which influences discretionary consumer spending
on eating out, rose 8;.8 percent and C.; percent respectively in the wee ending
Ganuary 8=, 4D84, compared to the same wee in 4D88. A3 tourism spending for
food services and drining places, an indicator for restaurant revenues, increased =.8
percent in the third 0uarter of 4D88 compared to the same period in 4D8D. (/irst
Research+
$.$ Positionin(
&onsumers believe that meals at home are healthier and higher 0uality than eating at
restaurants. 't TFR, we will position ourselves as the premier home$style restaurant by
preparing 0uality home cooed meals with simple wholesome ingredients. Geff and Betty
Eright will also provide home cooed fare that appeals to the current trends of healthier
food and offer menu selections which will appeal to this group. TFR will be positioned as
the premier traditional home$style restaurant.
5.0 %ar&etin( Strate(y an) *mplementation
TFR will position itself as the premier home$style restaurant in the Benbroo suburb of /ort
Eorth, Te"as. Ee will do this by providing 0uality home style meals, prepared with 0uality
ingredients at a reasonable prices. &ustomers will en1oy the 0uaint surroundings inside with the
wood tables and checered table cloths. 7ur restaurant will provide a rela"ed atmosphere and
when customers wal in they will be greeted by warm smiles and greeted 1ust as they were
arriving home.
The chains have tried to create home$style restaurants but where they have failed is in the
personal aspect of the business. The P73 system nown as ,The 6"pediter. used to monitor
inventories and time meals has replaced one of the most important aspects of a restaurant N the
friendliness of the staffO 'nd in light of this, a handful of chain restaurants are beta testing self$
pay tablesO
7ur customers will en1oy our standard menu fare, along with seasonal menus so that we can
better tae advantage of cost savings and stay current with some of the food industry trends.
't TFR we plan to be the premier restaurant to wor for as well. Ee believe that the restaurant
industry is a great place to begin one*s career or pursue full$time. -n fact, according to the
Restaurant 'ssociation, nearly half of all adults have wored in the restaurant industry at some
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point during their lives, and more than one out of four adults got their first 1ob e"perience in a
restaurant. 't TFR we believe that our restaurant will provide 1ob opportunities both for the
entry level applicant was well as for the part$time worer searching for fle"ibly in 1ob hours. Ee
will pay our employees a competitive salary and believe we can do so by meticulously eeping
our records, including daily review of the Prime &ost Report, and utilize &ost 'ccounting
3ystems, to prevent inventory shortfalls. Ee will be proactive with our employees by scheduling
regular performance reviews, and provide bonuses and other incentives to motivate our staff. Ee
will also provide our employees with the most current training programs regarding safe food
handling, and worer protection. ('dditional information regarding our employees is e"plained
in Section !.1 which follows+.
TFR will also remain current with current industry mareting tends. -n addition to a website
with our menu, map and driving directions, we will also have a /aceboo page and utilize other
social media such as Twitter. Ee will team up with <roupon and Yelp. Ee will offer a loyalty
club and birthday club which recent reports indicate increases earnings as much as 89M.
5.1.1 Stren(t5s
Prime location with easy access from -nterstate ;D
6"ceptional staff with the can do attitude. &ombined 49 years in the
restaurant industry
Because owner has catering industry e"perience, he already has established a
customer maret and approved vendors
%ue to our small size, we believe we can provide e"ceptional 0uality by hand
selecting our maret specials when compared to our larger corporate
competitors
The same concept holds true in our staffing re0uirements, by hand selecting
our employees we will strive to offer unsurpassed service when compared to
our larger competitors
5.1.2 :ea&nesses
Recruiting and retaining 0uality employees
Tight margins will allow little wiggle room for error
5.1." +pportunities
5ittle barriers to entry allows for immediate business opportunities
7ffer additional catering services
5.1.$ ;5reats
<overnment mandates (restaurant operation, food safety, and worer
protection at the federal level and health, sanitation, safety, fire at the local
level+
Rising operating costs
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BuildingPmaintaining sales volume
3upermarets and convenience stores
&onsumers that believe that meals at home are healthier than those prepared
in restaurants.

5.2 Strate(y Pyrami)
3trategyK Be the Benbroo area*s premier Fome$3tyle /ood Restaurant in &ustomer
3atisfaction.
TacticsK /irst create awareness$$ our signage on the front of restaurant will bring
customers to us and once inside, we will immediately acnowledge the
customer with the warmest and most sincere greeting and begin the
service process anticipating repeat customers.
ProgramsK Provide employee training on customer service and retention; offer
ongoing training programs for employees eeping them current on
industry trends and food safety. ?eep trac of employee*s progress
through performance reviews and offer employees incentives attracting
and retailing customers. 6mploy :ystery 3hoppers. 6mploy the use of
surveys both at the table and online.
5." 8ni>ue Sellin( Proposition ?8SP@
TFR will be able to offer home$style meals for a reasonable price in a comfortable
)home$lie* setting. The average chec price is e"pected to be between JB$J89 which
appears in line with industry standards below J49.DD (/irst Research+. Because of our
current e"pertise with vendors, and our e"cellent credit, we can negotiate better credit
terms than say someone brand new starting a restaurant. Ee will also be able to eep our
menu reasonably priced by offering menu items that tae advantage of seasonal produce
further reducing price. /inally we will eep our prices in chec by meticulous
monitoring of our controllable e"penses N eeping close eye on our Prime &ost Report
and -nventory. By initially employing family members who will wor for lower and
reduced wagers, for e"ample, we can further reduce our controllable e"penses.
5.$ Competitive E)(e
TFR*s competitive edge is in its people. Ee truly believe that your business is not only
as good as your products (meals+ but the 0uality of your staff as well. 7ur staff is a
reflection of us. -nitially, we intend to employ our family members who will wor for
lower and reduced wages. 7ur long term goal is to hire team members that are truly hand
selected and have the same honest to goodness family values we do. 'nd unlie our big
chain competitors, because of our lean size, we can turn on a dime when economically
pushed and mae changes 0uicly allowing us to be proactive. (Ehereas our corporate
competitors have to adhere more closely to their company policies thus impeding their
reaction time+
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5.5 %ar&etin( Strate(y an) Positionin(
Ee realize the success of TFR will have to be achieved by doing more that serving great
food, and providing friendly service. Ee will utilize a mareting plan to build customer
traffic. 't TFR we will continually strive to win more customers by being proactive
rather than reactive in our mareting efforts and stay current with popular industry trends.
Ee will achieve these goals by using the followingK
%atabaseK Ee will begin our campaign by mareting to our e"isting database of
customers. Ee will email fliers announcing our grand opening. Ee will continually
update our database by providing a fishbowl for business cards in the lobby and offer
a weely or monthly drawing.
5oyalty ProgramPBirthday Program. TFR will offer a birthdayPloyalty club proving
a complimentary hamburger or chicen sandwich or wrap to the for the birthday
person. ' recent report from the #ational Restaurant 'ssociation e"plained how this
simple techni0ue can increase revenues as much as 89M due to repeat business.
7ur restaurant team will also be active in the local community and we plan to tae
an active role by participating, sponsoring, and donating to local churches, sports
clubs or teams in the maret area.
Ee will also strive to develop rapport with local business as a 0uic, comfortable
lunch choice. -n the future, we plan on establishing a mareting campaign to call on
the local business in the maret area, deliver samples, and encourage them to
consider our restaurant as the restaurant of choice for their ne"t business luncheon
5.5.1 Positionin( Statement
TFR will be the premier home$style dining restaurant in western /ort Eorth. Ee
will offer reasonably priced meals, in a warm, rela"ed and comfortable setting. Ee
have a wide selection on our menu and also have menu options for lighter fare as
well as a children*s menu. Ee are open @ days a wee and unlie our chain
competitors, our servers won*t try to be your best friend our rush you thought your
meal. 7ur name says it all ,Traditional Home-Style Restaurant - - honest to
goodness food served to you by honest to goodness people!

5.5.2 Pricin( Strate(y
't TFR, cost accounting is important, since the profitability of individual dishes can
vary significantly and will initially determine the cost of the menu items. Ee will
tae advantage of our e"cellent credit terms with our suppliers and will also update
our menu to tae advantage of seasonality for e"ample in local produce items. Ee
will also closely monitor the Prime &ost Report which focuses on the controllable
e"penses of &ost of <oods 3old and 5abor. 's a new start$up we can currently
control employee cost by hiring family members who will wor for low and reduced
wages.
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5.5." Promotion an) ')vertisin( Strate(y
6ocation$ The restaurant will be located in a strip center at the busy
intersection of &herry road and &amp Bowie. Eith easy access to -nterstate
;D (less than S mile south+ and located on the ,going home side. (Eestern
&orner+ of the intersection. Ee will have 3ignage on the Eest Roads
3hopping Plaza as well as signage over our entrance
:or) o2 %out5 N Ee already have a database of e"isting catering customers
and will rely heavily on this method to attract and grow new business.
Participate 4it5 Costco as Small Business o2 t5e %ont5 N Ee will leave
our menu, a fishbowl for business cards and a small )homey* display with the
retailer announcing us as new entrants in the local restaurant arena.
irect %ail $ Bul mailing either directly to potential customers or by
including a postcard in a value$pac$type mailing.
Event %ar&etin( $Ee plan on 1oining our local chamber of commerce and
utilizing their networing services for our grand opening
5.5.$ :e/site
Ee will stay current with industry trends and have a webpage, /aceboo
page and Twitter site. 7ur menu, map, and hours of operation will be easily
accessed. -n the future we may consider fa" or email orders as well a phone
application.
5.5.5 %ar&etin( Pro(rams
7ur initial mareting campaign will consist of contacting our databases
clients and notifying them of our grand opening. Ee will see the use of a
local mailing service program to assist us in the implementation of the
campaign
7ngoing$ we will meticulously eep our database current and use the
&onstant &ontact program
5oyalty and Birthday &lub members will notified of upcoming special menu
items and to alert them of our catering service.
5.! Sales Strate(y
&ustomer service is of the utmost importance. &ustomer surveys estimate that only 8 in 4D
customers that have a problem in a restaurant will tell management about it. -t will be our
goal to provide a wonderful home$style meal combined with superior customer service.
Training programs will include teaching materials to train our employees about service
attitudes, customer perception and how to handle guest complaints. Geff and Betty will
conduct periodic staff meetings intended to review policy, increase guest satisfaction and
to eep a general line of communication between staff and management. 'll guest
complaints will be acnowledged by the staff and referred to management. Programs will
be in place for all types of guest complaints. :ore serious complaints will be documented
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and ept on file. &ustomer feedbac will be accomplished by customer surveys or the use
of mystery shoppers.
5.!.1 Sales .orecast
Ee are e"pecting a conservative 9M increase in sales revenues annually over the
ne"t ; years. The growth is ad1usted for inflation. Eith the addition of catering
revenues, sales will increase by 84.C;M in Year 4 and =.D4M in Year ;.
The following table shows e"pected 3ales /orecast for the ne"t ; yearsK
;a/le 5.!.1 'nnual Sales .orecast
'nnual Sales .orecast Year 1 Year 2 Year "
3ales
/ood and Beverage Revenues J8,D4B,>44 J8,D@C,B>; J8,8;;,B;9
'dditional Revenues JD JB8,=DD J8D4,DDD
Total 3ales J8,D4B,>44 J8,8=8,>>; J8,4;9,B;9
&ontrollable &osts
&7<3 J>D4,88; J>8>,8@= J>4=,=D4
Payroll J4=C,CB@ J;4;,D9@ J;>D,D4@
;otal Prime Cost J=@4,8DD J@;@,4;> J@==,=4B
Controlla/le Pro2it J;9=,;44 J>4>,4DC J>=C,4D@
5.!.2 Sales Pro(rams
Ee will encourage our employees to grow our customer base and provide incentives
and regular bonuses to employees for referrals and repeat customers. These
initiatives are still in the planning stages as we gear up to hire and staff. They will
play an active role in our employee culture.
-t is also anticipated that as we grow our catering business, along with our lunch
business group, we will hire a sales director to facilitate this portion of the business.
The sales director will be compensated similarly to their national peers (national
Restaurant 'ssociation+
5.- 6e(al
-nitially we will be formed a sole proprietorK Geff Eright dPbPa Traditional Fome 3tyle
Restaurant. The 3tate of Te"as is a community property state. 7ver time, the couple plans
to form a 5imited 5iability &ompany.
5.# %ilestones
7ur initial milestones are as followsK
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;a/le 5.# %ilestones
%ilestone ate
3ign 5ease with Eest Roads 3hopping &enter D4PD8P""
&omplete -nterior %ecor D;PD8P""
&omplete ?itchen P Eait 3tation #eeds D;PD8P""
Fire Bac 3taff D;PD8P""
Fire /ront 3taff D;PD8P""
3ecure a Point of 3ale 3ystem D>PD8P""
3ecure 5ending for -nitial 3tart$Ap, Eoring &apital and &ash /low D>PD8P""
5.A Exit Strate(y
%isposal of itchen e0uipment, and restaurant furniture, and fi"tures would occur at
auction. The additional assets such as the staff*s uniforms, table cloths, and cutlery could
be sold at auction or on e$bay. /ood inventory because of its 0uic perishable time would
be considered a write$off.
!.0 +r(ani,ation an) %ana(ement
!.1 +r(ani,ational Structure
TFR e"pects to hire 8C employees. Together, Geff and Betty Eright will personally select
each candidate. They*ve adopted an effective interview process designed to staff the
restaurant with highly 0ualified people for each position. 6ach applicant will be rated and
evaluated according to a pre$defined set of standards designed for each position.
Bacground checs will be utilized for designated positions. Recruiting efforts will always
center on referrals.
!.2 %ana(ement ;eam
The restaurant will be owned by Geff Eright. Geff began his restaurant career at the age of
89 woring in a 0uic$service foodservice operation and earned his way through college as
a server and bartender. 'fter earning his degree, he wored for a regional restaurant chain
and an independent fine dining restaurant. -n these organizations he held the positions of
'ssistant :anager and then <eneral :anager.
Betty Eright received her &ulinary %egree from the 'rt -nstitute in %allas. 'fter
graduation she was employed by a local chain restaurant and then at a /ive 3tar Fotel in
%allas. Betty will initially be employed as the ?itchen :anager.
!." %ana(ement ;eam 1aps
-nitially Geff and Betty will fill in many of the management gaps. 7ver time, they have
plans to hire a sales director, a general manager, and a itchen manager.
To meet the gaps associated in payroll, inventory management, and cost accounting, the
Erights will purchase have considered a P73 (point of sale system+ that it simplifies
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communications between the itchen and the wait staff. 7rders go through the computer,
directly to the itchen printer. 'nother benefit of a restaurant P73 programs is that it can
trac everything from food usage, to the most popular menu items. Because the P73
system acts as a time cloc, it can also help prepare payroll N which will save some money
in the booeeping department. 'long with the daily operations of running a restaurant, a
P73 system can organize profit and loss statement and sales ta".
!.$ Personnel Plan
;a/le !.$ Personnel Plan
'nnual Sales .orecast Year 1 Year 2 Year "
7wner P <eneral :anager JD JD JD
'sst. :anager P &ashier J49,B@4 J4=,=>B J4@,>>B
5ine &oos J;B,;D> J;C,>9; J>D,=;@
Prep &oos J=D,>BD J=4,4C> J=>,8=;
3ervers P &ashiers J>=,B>B J>B,49; J>C,@D8
%ishwashers J4>,D4> J4>,@>9 J49,>B@
Booeeper (pPt+ JB,=>D JB,BCC JC,8==
3ales 'gent JD J4D,DDD J4D,=DD
&atering 6mployees JD J8B,>;4 J4;,@;8
;otal J4D>,8=B J4>B,@49 J4=D,C;;
-.0 .inancial Plan
The following sections outline our financial planK
Re0uired &ost of 3tart$Ap
Profit and 5oss
&ash /low
Balance 3heet
/inancial Ratios
Fourly 5abor &osts
Eeely 3ales Pro1ections
-.1 *mportant 'ssumptions
:eal Price range from JB.DD $ J89.DD
'verage lunch priceK B.@C
'verage dinner priceK 8;.@>
The restaurant is located in the Eest Roads 3hopping &enter and is comprised of ;,>DD
s0uare feet
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The dining room will be comprised of 4D tables with a seating capacity of B= seats and >D
available paring spaces to meet the needs of the customers.
The restaurant will employ 8C employees
JB=D,DDD $8,4DD,DDD revenue target; -ndustry average for casual restaurant average of
JB=D,DDD.
'nnual ;M increase for inflation and 9M annual increase in revenues
Year 4 'ssumes &atering Business in Place. 'ssumes > parties monthly T J89 per plate
and J9D persons. &atering will escalate to B parties monthly in month 4D and then 8D
parties monthly thereafter. 'lso assumes additional increase in staffing (> persons to be
hired at = hours T JB.DD per hour.
-.2 Start78p Costs
Total start up costs will be J;=;,DDD, J8@>,DDD of which will be contributed by the owners
and the remainder will be secured through a proposed ban loan.
;a/le -.2 Start78p Costs
Start78p Expenses 'mount
<raphic 5ogo and #ame &reation J8,DDD
Permits H 5ease %eposit J8,4DD
&ontingency J8D,DDD
7utdoor 3ign J;,DDD
Building -mprovements J9D,DDD
Eoring &apital J8@4,9DD
Pre 7pening 6"penses J8>,BDD
;otal Start78p Expenses B252C500
Start78p 'ssets
'rtwor JBDD
Eal -n &ooler JB,DDD
&ommercial %ishwasher with 3in in Table J@,DDD
Reach in 3tainless 3teel /reezers (4+ J=,DDD
3tainless 3teel &old 3tation J;,DDD
4D 0uart food processorPblender JCDD
-ce :aer with 3torage Bin J>,DDD
3tainless 3teel Food with 6"haust J88,DDD
; %oor Reach -n Beverage &ooler wP<lass %oor J;,9DD
3andwich Prep Reach -ns (4+ J9,=DD
?itchen 3mall wares J8,9DD
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3i" Burner Restaurant Range (4+ J;,=DD
&hrome 3helving 3ystems (=+ J9DD
Reach -n &oolers (>+ J@,4DD
3tainless 3teel Eor Tables (;+ J8,4DD
Futch for 3tainless 3teel Table (4+ JBDD
5i0uid /ire Protection 3ystem J>,DDD
3tainless 3teel ; bowl sin J8,9DD
5i0uid /ire Protection 3ystem J>,DDD
3tainless 3teel ; bowl sin J8,9DD
4D wood round P oval tables J4D,DDD
B= bleached wood &afI &hairs J9,DDD
4D trac lighting J8,DDD
Table cloths , napins J8,4DD
'rt, %Icor J4,DDD
/ireproof 3afe J9DD
&ash register H P73 3ystem J>,DDD
7fc P& J8,4DD
;otal Start78p 'ssets B110C500
;otal Re>uire) Start78p Costs B"!"C000
-." Source an) 8se o2 .un)s
Total start$up costs are estimated to be J;=;,DDD. The ma1ority of the costs are associated
with the restaurant e0uipment, inventory and furniture and furnishings for the dining room.
Total costs for these items are reported to be J88D,9DD. The costs are associated with build
out and renovation of the restaurant to provide updated plumbing and creating additional
space in the dining area by removing a non$supporting wallK J9D,DDD. 'dditional start up
e"penses are in the form of woring capital and contingency J8B4,9DD.
Geff and Betty Eright will contribute J8@>, DDD and are re0uesting an additional J8BC,DDD
in the form of a ban loan. The loan is e"pected to be a fully amortizing 9 year term note
secured by A&& filings on all furniture fi"tures and e0uipment.
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;a/le -." Source an) 8se o2 .un)s
Source an) 8se o2 .un)s
Sources o2 .un)s
7wners! and other investments J8@>,DDD
Ban loans J8BC,DDD
7ther loans J $
;otal Source o2 .un)s J;=;,DDD
8se o2 .un)s
BuildingsPreal estate J $
5easehold improvements J 9D,DDD
&apital e0uipment J88D,9DD
5ocationPadministration e"penses J 8>,BDD
7pening inventory J $
'dvertisingPpromotional e"penses J >,DDD
7ther e"penses J 8,4DD
&ontingency fund J 8D,DDD
Eoring capital J8@4,9DD
;otal 8se o2 .un)s B"!"C000
-.$ Brea&7Even 'nalysis
Total fi"ed costs associated with the restaurant are J==C,8B= and represent the annual
e"penses. The variable cost (overhead+ is estimated to be J>.98 per meal. Based on the
assumption of J88.;@ as the average meal price, the breaeven revenue then is J8,8DB,C@D
or C@,9;9 meals (units+. This is further depicted in the Table Below and the <raph that
followK
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;a/le -.$ Brea&7Even 'nalysis
=et
8nits
=et
Revenue
.ixe)
Cost Daria/le Cost
;otal
Cost
;otal
Pro2it
.ixe) Cost9 B!!AC1#!.01
Daria/le Cost9 B$.51
=um/er o2 8nits9 1"CA"$
'v(. 8nit Price9 B11."-
D JD J==C,8B= JD J==C,8B= $J==C,8B=
8;,C;> J89B,>4> J==C,8B= J=4,B4= J@;4,D84 $J9@;,9BB
4@,B=@ J;8=,B>C J==C,8B= J849,=9; J@C>,B;C $J>@@,CCD
>8,BD8 J>@9,4@; J==C,8B= J8BB,>@C JB9@,==9 $J;B4,;C4
99,@;> J=;;,=C@ J==C,8B= J498,;D= JC4D,>C4 $J4B=,@C>
=C,==B J@C4,844 J==C,8B= J;8>,8;4 JCB;,;8B $J8C8,8C=
B;,=D8 JC9D,9>= J==C,8B= J;@=,C9B J8,D>=,8>> $JC9,9CB
C@,9;9 J8,8DB,C@D J==C,8B= J>;C,@B9 J8,8DB,C@8 JD
888,>=B J8,4=@,;C9 J==C,8B= J9D4,=88 J8,8@8,@C@ JC9,9CB
849,>D4 J8,>49,B8C J==C,8B= J9=9,>;B J8,4;>,=4> J8C8,8C=
8;C,;;9 J8,9B>,4>; J==C,8B= J=4B,4=> J8,4C@,>9D J4B=,@C;
89;,4=C J8,@>4,==B J==C,8B= J=C8,DCD J8,;=D,4@= J;B4,;C8
8=@,4D4 J8,CD8,DC4 J==C,8B= J@9;,C8@ J8,>4;,8D; J>@@,CBC
8B8,8;= J4,D9C,98@ J==C,8B= JB8=,@>; J8,>B9,C4C J9@;,9B@
8C9,D@D J4,48@,C>8 J==C,8B= JB@C,9@D J8,9>B,@9= J==C,8B9
4DC,DD; J4,;@=,;=9 J==C,8B= JC>4,;C= J8,=88,9B4 J@=>,@B;
444,C;@ J4,9;>,@CD J==C,8B= J8,DD9,444 J8,=@>,>DB JB=D,;B8
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-.5 Pro0ections
-.5.1 Pro0ecte) Pro2it an) 6oss
The profit and loss demonstrates modest increases in revenues over the three
e"pected years with ad1ustments for inflation.
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;a/le -.5.1 Pro .orma Pro2it an) 6oss
Pro .orma Pro2it an) 6oss Year 1 Year 2 Year "
-ncome
3ales J8,D4B,>44 J8,8=8,>>; J8,4;9,B;9
&ost of <oods 3old (J>D4,88;+ (J>8>,8@=+ (J>4=,=D4+
<ross Profit J=4=,;DC J@>@,4=@ JBDC,4;>
6"penses
'ccounting P 5egal J84,DDD J84,;=D J84,@;8
Bad %ebts J49,@88 J4=,>B4 J4@,4@=
3hrinage JCD,DDD JC4,@DD JC9,>B8
&redit &ard /ees J4D,9=B J48,8B9 J48,B48
-nsurance J@9,DDD J@@,49D J@C,9=B
:iscellaneous J>>,884 J>9,>;9 J>=,@CB
Payroll Ta"es JD JD JD
Permits and 5icenses J@,;9= J@,9@@ J@,BD>
Rent J=B,DDD J@D,D>D J@4,8>8
3alaries J84,;>8 J84,@88 J8;,DC;
Eages J4=C,CB@ J;4;,D9@ J;>D,D4@
Total 6"penses J=49,D@9 J=BB,@CB J@8=,@;C
#et Profit J8,4;> J9B,>=C JC4,>C>
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-.5.2 Pro0ecte) Cas5 .lo4
The statement of cash flow shows the incoming and outgoing cash of the business.
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;a/le -.5.2 Pro .orma Cas5 .lo4
Pro .orma Cas5 .lo4 Year 1 Year 2 Year "
&ash Received
&ash from 7perations J8>B,8D8 J;D,CC9 J88,>D4
&ash 3ales J8,D4B,>44 J8,8=8,>>; J8,4;9,B;9
&ash from Receivables JD JD
3ubtotal &ash from 7perations J8,8@=,94; J8,8C4,>;B J8,4>@,4;@
'dditional &ash Received J8BC,DDD
3ales Ta"
7wners -nvestment J8@>,DDD
3ubtotal &ash Received J8,9;C,94; J8,8C4,>;B J8,4>@,4;@
6"penditures
6"penditures from 7perations J@=9,88; J>8>,8@= J>4=,=D4
&ash 3pent J@8D,8@= J@;8,>B8 J@9;,>4=
Bills Paid
3ubtotal 3pent on 7perations J8,>@9,4BC J8,8>9,=9B J8,8BD,D4B
'dditional &ash 3pent
3ales Ta"
5oan Payment J;;,4>D J;9,;@B J;@,=9>
3ubtotal 'dditional &ash 3pent J;;,4>D J;9,;@B J;@,=9>
3ubtotal 6"penditures J8,9DB,94C J8,8B8,D;= J8,48@,=B8
#et &ash /low J;D,CC> J88,>D4 J4C,99=
&ash Balance J;D,CC> J>4,;C@ J@8,C9;
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-.5." Pro0ecte) Balance S5eet
;a/le -.5." Pro .orma Balance S5eet
Pro .orma Balance S5eet Year 1 Year 2 Year "
'ssets
&urrent 'ssets
&ash J=;,DDD J==,89D J@8,888
'ccounts Receivable J49,DDD J4=,49D J4B,48C
-nventory J8>,DDD J8>,@DD J89,BD;
7ther &urrent 'ssets J84C,9DD J8;9,C@9 J8>=,8@;
Total &urrent 'ssets J4;8,9DD J4>;,D@9 J4=8,;D=
5ong Term 'ssets
5ong Term 'ssets J8>>,9DD J898,@49 J8=;,8D>
'ccumulated %epreciation JD JD JD
Total 5ong Term 'ssets J4=B,9DD J4B8,C49 J;D;,D=C
Total 'ssets J9DD,DDD J949,DDD J9=>,;@9
5iabilities and &apital
&urrent 5iabilities
'ccounts Payable J4C,DDD J;D,>9D J;4,@;>
&urrent Borrowing J8,9DD J8,9@9 J8,=C;
7ther &urrent 5iabilities J4B,9DD J4C,C49 J;4,8=C
3ubtotal &urrent 5iabilities J9C,DDD J==,9C= JD
5ong Term 5iabilities J8BC,DDD J8CB,>9D J48;,;;>
Total 5iabilities J4@@,DDD J4CD,B9D J;84,==>
Paid -n P -nvested &apital J44;,DDD J4;>,89D J498,@88
Retained 6arnings
6arnings
Total &apital J44;,DDD J4;>,89D J498,@88
Total 5iabilities and &apital J9DD,DDD J949,DDD J9=>,;@9
Net Worth
$223,00
0
$234,15
0
$251,71
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-.! Business Ratios
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;a/le -.! Ratio 'nalysis
Ratio 'nalysis Year 1 Year 2 Year "
*n)ustry
Pro2ile
/inancial Ratios
Ruic Ratio 8.>C 8.>C 8.>C 8.D=
&urrent Ratio ;.C4 ;.C4 ;.C4 8.>=
&urrent 5iabilities to #et Eorth D.4= D.4= D.4= D.>D
&urrent 5iabilities to -nventory >.48 >.48 >.48 9.B9
Total 5iabilities to #et Eorth 8.4> 8.4> 8.4> 8.4>
/i"ed 'ssets to #et Eorth 8.4D 8.4D 8.4D 8.88
&ollection Period
-nventory Turnover 4B.@ 4B.4 4@.D 4C.>>
'ssets to 3ales >B.=M >9.4M >9.@M >C.8M
Eoring &apital to 3ales 8=.BM 89.=M 89.BM 8>.DM
'ccounts Payable to 3ales 4.BM 4.=M 4.=M 4.BM
Return on 3ales D.8M 9.DM @.9M 8.DM
Return on 'ssets D.4M 88.8M 8=.>M 4.8M
Return on 60uity D.=M 49.DM ;=.@M >.@M
-nterest &overage D.B @.= 89.9 8.==
-ncome 3tatement
<ross 3ales 8DD.DM 8DD.DM 8DD.DM 8DD.DM
<ross Profit =D.CM =>.;M =9.9M 9=.DM
7perating -ncome D.8M 9.DM @.9M 4.8M
#et Profit 'fter Ta"
Balance 3heet
&ash 84.=M 84.=M 84.=M 84.=M
'ccounts Receivable 9.DM 9.DM 9.DM 9.DM
-nventory 4.BM 4.BM 4.BM ;.DM
Total &urrent 'ssets >=.;M >=.;M >=.;M >C.9M
Total /i"ed 'ssets 4B.CM 4B.CM 4B.CM 49.@M
7ther #on$&urrent 'ssets 4>.BM 4>.BM 4>.BM 4>.BM
Total 'ssets 8DD.DM 8DD.DM 8DD.DM 8DD.DM
'ccounts Payable 9.BM 9.BM 9.BM 9.BM
Total &urrent 5iabilities D.DM D.DM D.DM 8@.=M
Total 5ong Term 5iabilities ;@.BM ;@.BM ;@.BM ;@.BM
#et Eorth >>.=M >>.=M >>.=M >>.=M
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-.- Hourly 6a/or Sc5e)ule
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-.# :ee&ly Sales Pro0ections
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