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Lean Green Cuisine Machine is a mobile truck foodservice dedicated to help close-by,
health aware communities acquire the right combination of nutritious foods in one meal. We
created our meals with the intent to contribute to a healthy lifestyle reflecting our companys
mission. We hope to clearly define our mission, goals and objectives to demonstrate the purpose
of our company in this business plan. Moreover, our mission statement has helped guide our
layout and design of the commissary kitchen and food truck as well as our budget justification.
An effective and efficient workflow and maintaing high quality food were important concepts
when creating the layout and design of both the commissary kitchen and food truck. Our budget
justification is an explanation and reasoning behind the revenue of food sales generated and our
total expenses from payroll and employee benefits to occupational costs and depreciation. To
understand more about Lean Green Cuisine Machine, our business plan will go over every
important aspect of our company and its reason for existence.
Mission Statement
Our mission at Lean Green Cuisine Machine is to increase the accessibility of healthy
food. We also want to help improve the wellness of nearby health-conscious communities by
providing nutrient-dense meals of the highest quality ingredients, conveniently outside of local
gyms.
Goals and Objectives
Our first goal is to increase the accessibility of healthy food by having our food readily
available for 8 hours a day, 5 days a week, right outside of at least 3 different fitness facilities.
Our second goal is to enhance the wellness of nearby health-conscious communities. We want to

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serve our healthy, high quality meals to at least one out of every three people attending the
facility and at least half of all gym employees working during our company's hours of operation.
Concept
Here at Lean Green Cuisine Machine, we understand the fast-paced lifestyle and the
hassles of everyday life, thus our logic behind our type of foodservice, a food truck. Many
people are enduring the stress of everyday life resulting from the daily obligations such as
balancing school or work, managing a family and extracurricular activities. Many of us do not
have the time to cook meals at home and may resort to places that serve food quickly, but do not
have the essential nutrients one may need. We want to promote healthy eating habits of
individuals. People who attend the gym will have a more convenient, faster and healthier option
for food and may prevent them from going to a quick, unhealthy place to eat. We offer a variety
of different plates, each plate consisting of whole grains, fruits, vegetables and protein.
According to the Center for Nutrition Policy and Promotion (2011) fruits, vegetables, grains,
protein and dairy sources contain essential nutrients our bodies need and displays the MyPlate
icon to show a visual of we should be consuming in our diets (page 1 & 2). Each plate will have
the essential nutrients to maintain or develop a healthy regimen.
Location and Customers
Our food truck will be traveling outside of gyms in West San Jose where people value
good nutrition and want to remain or become a healthier individual. From well-known fitness
facilities such as 24 Hour Fitness, Golds Gym and the YMCA to smaller gyms like Equinox,
Right Stuff and Rays Built Tuff Gym, we will be there to serve you. According to the
International Health, Racquet & Sportsclub Association (2011), in the United States, there are an
estimated 29,890 gyms with 50.2 million people belonging to a gym (pg. 1). Not only do many
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people attend fitness facilities, but several in attendance are looking to eat healthily. Therefore,
gyms are excellent venues to serve nutritious meals. Chambers and Kravtiz contends during
exercise, muscle glycogen and insulin levels decrease and cortisol level increase. Cortisol is a
hormone responsible for catabolizing carbohydrates and fats (pg.1). Chambers and Kravtiz
maintains, therefore, the goals with the energy phase are to increase nutrient (primarily
carbohydrate and some protein) delivery to muscles, spare glycogen and protein loss, limit
immune system suppression, minimize muscle damage and prepare nutritionally for a faster
recovery (pg. 1). We will provide the essential nutrients your body needs after a workout.
Our hours of operation will be 5-9 am and 5-9 pm Monday through Friday to
accommodate those with a 9-5 job as we want to share our delicious, nutritious meals with as
many people as possible. We of course can only be at one gym at a time and we will travel to the
location upon request from either a member or employee of the facility. If no request was made,
we will pick a location of our choice for that particular day. We will put our schedule on our
website and will be updated every week.
Our Systems Approach
We will be using the commissary system for purchasing, production and delivery of food
to our food truck. We will be able to reduce costs by sharing a commercial kitchen and by
large-volume purchasing and reduced duplication of the labor and equipment that would be
required if each unit prepared its own food (Payne-Palacio and Theis, 2012, pg. 56). By
reducing expenses, we can lower the pricing of our meals. Payne-Palacio and Theis (2012) also
states, quality control may be more effective and consistent with only one unit to supervise (pg.
56). Using a central production kitchen will make managing the quality of our food effortless.
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By preparing our food in a central kitchen, our company can provide fresh ingredients with little
to no preservatives. We will generally be purchasing raw foods and will be delivering the items
to the food truck for final preparation, ensuring all ingredients are fresh and never frozen prior to
serving. We will purchase equipment for the interior of the food truck to maintain the
temperature of food prepared and guarantee breakfast is freshly cooked right when you order.
Competition
As a result of the health-conscious community growing, the demand for healthy food
increases, creating a desire for healthy food services. Health clubs are a great location to serve
nutritious food due to many health-conscious individuals attending these facilities. Lean Green
Cuisine Machine and Lean on Meals are both food trucks serving nutritious meals outside of
fitness facilities. Lean on Meals travels to gyms such as 24 Hour Fitness Super Sport in
Mountain View, City Sports in San Jose and Rays Built Tuff Gym in San Jose. Lean on Meals
offers $10 meals with a minimum order of 10 meals (Menu). Although their menu is healthy,
they are expensive. For every purchase, you will at least have to spend $100 and not everyone
can spend that at once limiting the pool of people they can serve their meals to. At Lean Green
Cuisine Machine, you will only need to purchase one meal at a time. Not only will you be
spending less per purchase at Lean Green Cuisine Machine, but we also have more variety on
our menu to better suit your palate and your body.
Menu
We offer a limited selective, table dhote, static menu at Lean Green Cuisine Machine.
Each meal offered contains the essential nutrients your body needs to functions efficiently.
Carbohydrates and protein are especially important to consume after a workout. The U.S.
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National Library of Medicine and National Institutes of Health (2014) states, after exercise, you
need to eat carbohydrates to rebuild the stores of energy in your musclesand protein is
important for muscle growth and to repair body tissues (pg. 1). After a workout, people need to
replenish the nutrients lost by eating the proper foods containing protein, grains, vegetables,
fruits and diary, each of which are incorporated in your meal. We offer the right nutrients to
replenish your body of what it needs to recover and perform at its best. (See Menu page 16)
Customers Feedback
We value all of our customers here at Lean Green Cuisine Machine and your feedback is
important to us. If any customer is unsatisfied by our service or food we want to know. We want
each of our customers to have an pleasurable experience and enjoy our food as much as we do.
We will have printed menus with the nutritional information posted next to each meal and on the
back will be an addendum perforated to fill out about your experience with us. We will have a
drop in box on the side of our truck or there is a website listed where each person can fill out the
evaluation card and can send it back to us online. We are always looking for improvements to
create the best experience possible for our customers.
Conclusion
At Lean Green Cuisine Machine, we strive to make healthy foods more attainable in
order to increase the wellness of health-conscious communities. By serving our food to people
outside of gyms, they can quickly replenish the necessary nutrients lost from exercise. Everyone
has a right to health. We are assisting our community to obtain nutritious food in order to become
a healthier community as a whole. We will continue to make improvements on our menu and
meet the needs of our customers to create an unforgettable foodservice experience. We hope we
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can make a large enough impact in our community to expand and enlighten more people to
nutritious, high quality, delicious and convenient food.
Layout & Design
The layout of Lean Green Cuisine Machines commissary kitchen is designed with three
goals in mind: to have a more efficient work flow for better employee conditions and an
increased production rate, to prevent cross-contamination to promote food safety, and to enable a
more effective quality control of food. The layout of our food truck is designed to serve food
quickly, to maintain high quality of foods, and to create the best work flow we can within a small
amount of space. We purchased equipment to not only satisfy both our layout designs, but to
carry out our mission statement. Serving high quality food, increasing accessibly of health food,
and improving the wellness of close-by health aware communities are all important aspects of
our mission statement.
Most of our food will be made in a commissary kitchen and delivered to the food truck.
A majority of our equipment is stainless steel with a # 4 finish for easier cleaning and
attractiveness to employees, as well as resistance to corrosion (Payne-Palacio and Theis, 2012,
pg. 320). We will be using one single deck oven and one double deck oven to bake all hot foods
in the commissary kitchen, such as chicken, ground turkey, sweet potatoes and protein muffins
(BigTray Inc., 2014i; Smitt, 2014b). We do not use any fryers, as food is never fried in order to
preserve nutrients and to decrease saturated fat. We will be preparing and cooking most foods to
ensure high quality food. We purchased two reach in refrigerators and two prep tables, each
which were placed in our commissary kitchen to serve different purposes (BigTray Inc., 2014d;

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Elkay Manufacturing Company, 2014b). One refrigerator will be used for meats, the other for
vegetables, fruits and dairy. Both prep tables are eight feet in length and will accommodate two
workers at a time (Smitt, 2014b). One prep table will be used for the preparation of meats and the
other for vegetables, fruits and dairy. We use two different refrigerators and prep tables to
separate meats from vegetables, fruits and dairy to prevent cross contamination. One recycling
bin and one waste bin are under each of the prep tables to provide a clean work environment
(BigTray Inc., 2014n&o).
An equipment stand was purchased to support a cheese slicer, a slicer for meat and a
planetary mixer to mix the protein muffin mix (Elkay Manufacturing Company, 2014a; BigTray
Inc., 2014b,g&j). A bathroom with a hand sink as well as an office room is also built into the
facility (Smitt, M. 2014a). The office room is used for the foodservice manager and other
personnel in charge of deliveries. The warewashing area includes a soiled dishtable, a clean dish
table, dishwasher, a three compartment sink and a hand sink to clean hands after touching any
unsanitary products or residues (Smitt, 2014a). We deliver the prepared food from the
commissary kitchen to a food truck with equipment to maintain quality of food and to allow us to
serve customers quickly and conveniently.
We acquired equipment in our food truck to sustain appropriate temperatures of all foods
and for quick final preparation of meals to order. By traveling to different fitness facilities, we
hope to draw the attention of many customers to expand the accessibility of nutritious food and
to improve the wellness of these health-conscious communities by our fast, convenient healthy
food. We use a proofing/holding cabinet to preserve the temperature of prepared cooked foods

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such as pinto and black beans, sweet potatoes, chicken, ground turkey and protein muffins
(Smitt, 2014a). To strive for the perfect cooked rice and to serve it fresh, we purchased a rice
cooker and a rice warmer in the food truck (BigTray Inc., 2014e&f). A range with two standard
ovens and a griddle is used to cook all breakfast items that are made to order. This item will also
be used to bake pinto beans, black beans, and sweet potato fries for freshness (American Range,
2012). A sandwich/salad prep table with a refrigerator for all cold ingredients and a steam table
was also acquired for hot foods. Its purpose is to preserve all temperatures of food items and to
organize all ingredients for a more efficient burrito, sandwich and burger making (BigTray Inc.,
2014h&k). Storage is under the large cutting board, the three compartment sink and the two
counters, which support the rice cooker, rice warmer, the toaster and a panini sandwich grill
(BigTray Inc., 2014l,m&a; WebstaurantStore, 2014). The panini sandwich grill is used to heat
tortillas for burritos. A hand sink is next to the three compartment sink to ensure cleanliness
(BigTray Inc., 2014c).
The layout of the commissary kitchen promotes good work flow through the facility. The
receiving and office room are right next to each other to ensure that a person will be available to
receive and inspect all products brought to our facility. On the other side of the receiving room
is the dry storage room. The dry storage room is facing and closest to the vegetable, fruit and
dairy refrigerator, as well as a single deck convection oven. The refrigerator and convection
oven is directly located across from the vegetable, fruit and dairy preparation area. This allows
workers to not only conveniently and easily access the cooking area and cold food storage for
production of food, but workers will not run into each other. The workers only need to walk a
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short distance from the storage room to the preparation table and refrigerator and will not cross
each other. The vegetable, fruit and dairy area is the only area that will need goods from dry
storage. An equipment stand supporting a slicer for cheese, a planetary mixer and a slicer for
meat is in between the single deck convection oven and a refrigerator for meats.
The reach in refrigerator for meats is next to a double deck convection oven, which are
both across from the meat preparation table. The meat area has the same set up as the vegetable,
fruit and dairy area and no workers will bump into each other while working. The equipment
stand is in the middle of both the preparations areas and is set up so there are no intersections.
The only existing intersection is when the meat section receives goods. More meat can be
brought in at a time by utilizing 2 pathways in the kitchen. First by going behind both
preparation tables, passed the oven and into the refrigerator or in between preparation tables to
the refrigerator. Both the preparation tables are surrounded by 5 feet of aisle space. Therefore 2
carts can easily pass each other, equipment and preparation tables are at a safe distance, and
workers and those in wheelchairs can comfortably get around (Smitt, 2014b). The delivery exit
can be found down the main aisle located between the bathroom and meat preparation table.
The food truck aisle has a minimum of 36.96 feet to help workers feel more comfortable
in the confined space of the truck. The work flow in the food truck begins by one person heating
tortillas, bread and buns using the panini sandwich grill and toaster to make sandwiches, burritos
and burgers. Directly across from the panini sandwich grill and toaster is the rice cooker and rice
warmer. The rice will need to be taken to the steam table for refill when needed. After heating
the bread, buns or tortillas, we move to the right to the steam table with all the meats, beans and

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rice. Next we have the sandwich/salad prep table containing all cold ingredients used for the
sandwich, burrito and burger. We use the fridge the prep table comes with to storage all cold
food and milk. The prep area is between both the sandwich/salad prep table and the range. The
prep area is used for final packaging and putting together the meal for service. A
proofing/holding cabinet, in between the three compartment sink and service counter holds foods
that need to be distributed to the steam table and back and forth to the oven. Also, there will be
one person using the grill and will need to go back and forth to the refrigerator, crossing the prep
table and to the sandwich/salad table. The third person will be managing the service counter and
taking out the protein muffins from the proofing/holding cabinet. Our equipment was arranged
with our workers in mind and carefully selected to help conserve the environment.
To promote sustainability we will be constantly checking our equipment to make sure
everything is working properly and efficiently to maintain equipment for energy conservation
(Smitt, 2014c). We have both recycle and waste bins to help separate waste from landfills
(Smitt, 2014c). We will also be purchasing our vegetables and fruits from local farmers (Smitt,
2014c). Our bathroom has a low-flow toilet and we constantly check all hand sinks to make sure
they are not dripping water (Smitt, 2014c). We have a booster heater, Energy Star dishwasher to
preserve water and energy (Smitt, 2014c). We also purchased a single deck and double deck
electric well-insulated oven to conserve energy and decrease energy loss. The dishwasher, all
ovens and proofing/holding cabinet will be used to capacity in order to conserve energy and/or
water most efficiently.
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The equipment purchased promotes high quality foods, food safety, sustainability and
efficiency to quickly serve food. We purchased our equipment and designed our layout with not
only our customers in mind, but also our employees by creating an efficient work flow for both
kitchens. We can prepare and cook most foods before taking and serving orders using a
commissary kitchen. This systems approach allows us to serve high quality food quickly in our
food truck. Our equipment in both the commissary kitchen and food truck allows us to prepare,
cook and serve fresh foods. A food truck allows us to travel right outside of fitness facilities
allowing for a more convenient foodservice. We hope the convenience, high quality, nutritious
and fast ready food will attract enough customers a day to improve the wellness of health
conscious communities and to increase the accessibly of healthy food by traveling to gyms where
many people work out.

Budget & Justification


Lean Green Cuisine Machine is a profitable food truck business serving nutritious, high
quality, convenient meals outside of gyms. Our budget justification will explain each component
of the budget to rationalize one year of our business expenses. Our companys mission
statement, goals and objectives help guide the rationale of our budget. Lean Green Cuisine
Machines budget plan will consist of the following: number of guests, average check per guest,
revenue and sales, meal costs, all payroll expenses, occupancy costs, depreciation, interest and
overall profit.
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We are expecting to service a total of 390 customers per day for five days outside of each
fitness facility. After conducting a study about gym member attendance, DellaVigna &
Melmendier (2006), discover there is an average of 6,219 members attending fitness clubs with
each member going 5.507 times a month (page 12). To find how many members attend the gym
each day, we divided 5.507 (times/30 days) by 30 (days). This equals 1,141 members attending
the gym per day. Our target is to service 1/3 of the 1,141 members (380 members), including
employees. We hope to service at least 10 employees, totaling to a targeted amount of 390
customers to serve a day.
We researched and calculated the pricing for each of our meals, totaling to an average of
$13.32 per meal. Each meal comes with a milk and all meals come with a side except protein
muffins and burrito. First, we looked up healthy restaurants and their pricing of similar meals.
Panera Breads average price for a roasted turkey and avocado sandwich is $11, a wrap is $10.61,
regular and chocolate milk is $2.04, fruit cup is $3.32 and a chocolate muffin is $2.04 (Fast Food
Menu Prices, 2014a, p. 1). We then averaged the cost of the burritos from Chipotle and came up
with $8.26 (Fast Food Menu Prices, 2014b, p.1). To help price our burger and sweet potato fries,
we used the Old School burger price, $9.50, and the price of their sweet potato fries, $3, from a
healthy burger place called The Counter (The Counter, 2014, p. 1). Lastly, both our breakfast
sandwiches and omelets, priced at $11.50 each, were influenced by a healthy breakfast placed
called Hash House (Hashhouse, 2014, p. 1). Both breakfast sandwiches and omelettes came with
sides. To help calculate the total cost of meals consisting of sides, we average the price of the
fruit cup and sweet potato fries computing to $3.16. To determine the average cost of all meals,
we estimated the price for each meal. For the prices of sandwiches, wraps and burgers, we added
the milk cost of $2.04 and an average of the fruit salad and sweet potato fries to each of those
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meals. We also added the milk price to the breakfast items and the burrito. Finally, we
implemented a 8.50% combined sales tax to each meal (Henchman, Raut, Duncan, 2012, p. 1).
The cost of a sandwich is $17.36, a wrap is $16.67, an omelette and a breakfast sandwich are
both $14.52 each, burger is priced at $15.27, burrito is $10.91 and the protein muffins are $4.
After adding the cost of every meal and dividing by the total amount of meals, the average check
is $13.32. Using the information we calculated we determined in one year, the total food sales
will be $1,350,648.
Locsin (n.d.), a writer specializing in consumer, businesstopics contends limitedservice restaurants devoted 32 percent of every dollar to the cost of food and beveragesand
29 percent went to salaries and wages (p. 1). We referred to his information, establishing a
food cost of 32%. The food cost deducted $432,207.36 from the total food sales. After
subtracting the food cost from the total food sales, the gross profit amounts to $918,440.64.
Locsin also states, salaries and wagesincluded regular pay, overtime, vacation,
commissions and bonuses (p. 1). Therefore, out of the 29% of salary and wage pay, there is a
17% of variable pay, equaling to $229,610.16 and only a 12% of fixed pay, which is
$162,077.76. We have a higher percentage in variable pay because overtime, vacation,
commissions and bonuses are included in this type of pay. Also, employee benefits are only
15%, amounting to $67,532.40, due to the benefits already included in variable pay. Employee
benefits will include medical, dental and vision plans as well as disability. Other controllable
costs, such as rewards to employees for good performance, will be at 5%, totaling to
$67,532.40. After the gross profit, employee benefits, fixed and variable pay are deducted from
the total food sales, the income becomes $400,467.132. Occupancy costs of the commissary
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kitchen and food truck are at 20% of income, equaling to $80,093.4264. Interest is at 5%,
$20,023.36, and depreciation of equipment used and food truck is at 2%, $8,009.34 of income.
After accounting for occupancy costs, interest and depreciation, the profit amounts to a total of
$292,341.006 a year.
Lean Green Cuisine Machines first priority is to produce high quality, healthy food and
then profit. Although our food sale total is high, after deducting all expenses, we found we
produced a smaller profit than initially thought . To determine the total food sales, we researched
an average amount of members attending gyms. Our goal is to service at least 1/3 of members
attending the gym and half of all working employees, which came out to be 390 members a day.
We referenced prices of similar meals to our own in restaurants producing nutritious, high quality
food. We found our average meal price is $13.32. We calculated our total food sales by
multiplying the predicated amount of costumers per day, the average check, the days a week we
are open for business and the weeks in a year to receive a total of $1,350,648 of food sales a
year. Our total food cost is 32% of total food sales, generating a $918,440.64 gross profit. After
all controllable expenses are accounted for, the income becomes $400,467.132. Moreover, after
occupancy costs, interest and depreciation are subtracted from income, the profit totals to
$292,341.006 a year. (See Budget Worksheet pages 17-18)
Lean Green Cuisine Machines business plan encompasses the very essence of who we
are as a company. We want to increase the accessibility of nutritious, high quality food to healthconscious communities, advancing their health. We will continue to improve our business,
enhancing our customer satisfaction as well as developing a more pleasurable work experience
for our employees. Our layout design of both the commissary kitchen and food truck, as well as
our equipment used helps us to maintain high quality food and serve our meals quickly to

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accommodate those on the go, who are in and out of the gym. After referring to our mission
statement, goals and objectives to help calculate a year of food sales, $1,350,648 and then
deducting all expenses, $1,058,306.99, our profit totaled to $292,341.006. We are a profit
business, but our priority, focus and commitment will always be to the health of our costumers
and employees.

Menu

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Meal
Wraps
Sandwiches
Burgers
Burritos

Protein

Grains

Vegetables/Frui
ts

Sandwiches/Wra
ps
1.Chicken breast
2. All natural
smoked turkey
breast from
Boars Head
Burger/Burrito
1. Ground turkey
or 90% lean
ground beef
Burrito (only)
1. Black or Pinto
beans

With:
1. Spinach or
whole wheat
tortilla
2. Wheat bun
3. Lettuce wrap

Comes with:
Lettuce, tomato
and avocado

Protein Muffins

Inside muffin:
1. 2 scoops
Chocolate
protein powder
2. 1 egg
3. 1/2 TT peanut
butter

Inside muffin:
Inside muffin:
1. Brown sugar 1. 1/2 Banana
2. Oatmeal oats

Breakfast

Sandwich:
With a whole
1. 3 eggs (or egg wheat toast
whites)
2. Ham or Bacon
Protein
Omelette:
1. 5 eggs
2. Bacon
3. Ham
or Cali Omelette
(only eggs)

Pico de
gallo/salsa
(burrito only)

Brown rice
(burrito only)

(Tomato and
avocado)- Cali
Omelette only
(can combine
both protein and
Cali Omelette
for extra charge)

Dairy

Sides:

1. Cheese of
your choice
(cheddar, swiss,
pepper jack or
provolone)

Side: Sweet
potato,sweet
potato fries,
brown rice or a
mixed fruit salad

Side Drink: Low


fat chocolate
milk or 1%
regular milk

Excludes burrito

Inside muffin:
1. Chocolate
milk
2. Greek honey
yogurt (also a
good source of
protein)
Cheese of your
choice (cheddar,
swiss, pepper
jack or
provolone)

Side: Sweet
potato, sweet
potato fries,
brown rice or a
mixed fruit salad

Side Drink: Low


fat chocolate
milk or 1%
regular milk

Budget Worksheet

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Meal Period

# of Costumers
per Day

Average
Check

# of Days
per wk.

# of Weeks

Total Food
Sales (a)

Mon-Fri.
390 x

$ 13.32x

5x

52 =

$1,350,648

SALES
Food (a)
$1,350,648
Total Sales (c)

c=a
$1,350,648

FOOD COSTS
Food (d)

d = 32% x a
$432,207.36

Total Cost of Sales (f)

f=d
$432,207.36

GROSS PROFIT (g)

g=c-f
$918,440.64

CONTROLLABLE EXPENSES
Fixed Payroll (h)

h = 12% x c
$162,077.76

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Variable Payroll (i)

i = 17% x c
$229,610.16

Employee Benefits (j)

j = 15% (h + i)
$58,753.188

Other Controllable Expenses (k)

k = 5% x c
$67,532.40

Total Controllable Expenses (l)

l=h+i+j+k
$517,973.508

INCOME BEFORE OCCUPANCY COSTS,


INTEREST, DEPRECIATION & INCOME TAX
(m)

m=g-l
$400,467.132

Occupancy Costs (n)


$80,093.4264
Interest (p)
$20,023.36
Depreciation (q)
$8,009.34
r=op-q

Restaurant Profit: (r)

$292,341.006

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http://bigtray.com/john-boos-cutting-board-p1095-sku-boop1095-c-18840.html.
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