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PTK Salad Bar Company

Business Plan
2014
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TABLE OF CONTENTS

CHAPTER 1 EXCUTIVE SUMMARY 3

INTRODUCTION 3
BUSINESS PLAN 3
VISION STATEMENT 3
MISSION STATEMENT 3
PRODUCT DESCRIPTION 3
GOAL AND OBJECTIVE 3

CHAPTER 2 MARKETING PLAN 4

MARKETING ENVIRONMENT 4
MARKETING SEGMENTATION 4
MARKETING STRATEGIES 4
PRODUCT AND SERVICE 5
PROMOTION
5
PLACE 6
PRICE 6
COMPETITION 6

CHAPTER 3 OPERATION PLAN 7

BUSINESS PREMISE AND LOCATION 7

PRODUCTION CAPACITY 7
OUTPUT LEVEL 7
OPERATING AND PRODUCTION PROCESS 7
STOCK AND INVENTORY 7
COST OF RUNNING BUSINESS 8

CHAPTER 4 HUMAN RESOURCES PLAN 10

RECRUITMENT STRATEGIES 10
PERFORMANCE INDICATOR 10
ORGANIZATIONAL CHART 10
IDENTIFY EMPLOYMENT METHODS 11

CHAPTER 5 FINANCIAL PLAN 13

START-UP BUDGET 14
IMPORTANT ASSUMPTION 16
BREAK-EVEN ANALYSIS 16
PROJECT PROFIT AND LOSS 17
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CHAPTER 1: Excusive Summary

PTK is a new restaurant that serves fresh and healthy salad. Strategically located in Sydney CBD, PTK will
quickly become the premier lunch destination downtown, serving locals and students. PTK will attract
35% new customers a year after the second year and will reach profitability by the end of year two.

Introduction
PTK is composed of four students from the Bridge Business College. Time consistent, pressure and
instances are the reasons that bought them together. The proponents decided to make a new presentation
for salads for new outlook in the Field of confections.

Business Plan
The company focuses on growth opportunities. Large food retailers, particularly
Supermarkets continue to grow faster than small food retailers do. The share of the
latter in terms of output and employment has decreased abruptly over the past two
Decades while that of large food retailers grew substantially. Market information
systems of supermarkets have improved significantly due to the adoption of point of
Sale.

Vision Statement
Our goal is make a new presentation for desserts for new outlook in the field of confections. We expect
and demand the best we have to offer by always keeping the finest quality of our product.

Mission Statement
We want to encourage Australian to eat just a little bit healthier by offering better and more affordable
dining options.

Product Description
PTK SALAD bar serve different healthy salad. The customer can choose whatever sort of salad they’re
after. They’ve got a great selection of salad recipes guaranteed to please.

Goals and Objectives

 To become the premier salad shop in Sydney CBD.
 To continually draw students off campus for lunch at a rate of 35% new customers per year after
the second year.

 To become profitable within the first two years.

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CHAPTER 2 : Marketing Plan

Marketing Environment

We have specifically targeted segments of people with an appreciation for different

salads and a need for comfort and relaxation. Salad is haven for the busy and
successful who want to treat themselves to something soothing and little sinful.
It doesn’t take a lot of time, yet is so rewarding. These people will value the high quality
product presented without pretension. Our customers will also appreciate the fun and
fast service.

Variable Segment

Geographic BBC students, CBD(Sydney)

Age 18 - 40years old

Gender Female / Male

Marketing Segmentation

People who concentrate about the health are ages from 18-35 years old.
*They will become an important part of PTK customer base.
The active lifestyle of this population will likely be a great primary market.

 People who love salad are also part of our primary market because they were
the ones who greatly patronize salad products and will likely increase the
potential customer of the company.

 People celebrating special occasions.

- Birthday
- Anniversary
- Graduation
- Valentine’s day

Marketing strategies

The product is for everyone whether to enjoy it as a meal, take away.

This product is high in quality and affordable
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Product and Service

The PTK salad bar company offers a casual, bistro-style seating and
 Product Open hour: Monday – Friday :10am to 6pm
Saturday :10am to 6pm
Sunday and Public holidays: Closed

 Featuring an extensive menu:

- Tabouli salads, Beetroot salad, tuna salad, bakes, lentil salad, Mediterranean peas,
pumpkin cuscus, Persian rice salad, pumpkin chickpea.

Service

 Our world class cooking chef’s scrumptious treats in the

air-conditioned indoor dining area,
relax in our outdoor or take away a parcel to enjoy it at home.
 Location: The PTK Salad Bar Company is the main road of King street
next BBC.
It can be described as a quick service Salad bar
where customers can sit around and watch their salads
being made.
The show as well as the salads, is the main selling point.
.
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Promotion

Advertising is essential to build a good customer relationship and also considered as one of the
factors to increase profit.
 Buzz Marketing
 Web Marketing (Facebook etc.)
 Transport Advertising
 Flyer
Word of mouth advertising is very important and the best advertising we will be providing is the
quality of our product and service.

Place

PTK will be serving the Sydney CBD lunch time and early evening crowd. Two distinct
market segments will be targeted: students of ABC company and BBC College and
"towners." The students will be attracted to PTK salad as a better alternative to their on-
campus meal plan. The towners will appreciate the selection and change from the more
traditional offerings currently available on Main Street. Main Street has been chosen in Kent
because of the recent renaissance of the crowned area. Currently, there are lots of different
businesses that have hungry lunch time workers.

The competitive environment that PTK faces is not too stiff. Most of the lunch time can be
categorized as traditional offerings, diner food. While this might appeal to older residents of
the town, this does not appeal to many college students and to a growing population of people
who are in search of more healthy food, PTK salad should be a big hit.

Price

PTK salads intends to charge prices that are, on average, 10% higher than some national salad shop.
This is necessitated by the smaller scale of the salad and by the higher quality ingredients that it
purchases. We believe customers will accept these higher prices because of the value they place on
their health and the environment. If the difference between non-organic and certified organic is only
10%, certain customers who value this difference will accept that extra expense and consider it the
price of eating a healthier meals.

Competition

On-campus food service: At least for the students, this is an alternative in terms of food
offerings. Most of the students have a food plan. Because of the poor food offerings and the
need for variety, many of the students are looking for other alternatives regardless of the fact
that their food is already paid for via the plan.
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CHAPTER 3 : Operation Plan

Business Premise and Location

At present the only facility we will be using is the salad bar. It is located far from shopping centre, and
there are many offices without close restaurants for lunch. The salad bar is fit for office workers.

Also, there is an opportunity to make fresh fruit juice to the customers that have interests in healthy
meals and life.

Production capacity

Store traffic (day)

- Weekday: 200 people
- Weekend: 350 people

Output levels

We expect to reach the 30% of the production.

Operating and production processes

Our major processes are sales, food and fruit juice preparation, table service and stock control.

Stock or inventory

All stock at this stage will be stored on site at the salad bar. Fresh produce such as vegetables are
purchased in cartons and meat in vacuum sealed packs. These will be stored in a refrigerator.
Stock will be controlled using our stock control system, which is a module of the accounting software
program.
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Cost of running business

 Supply

Product/Service Volume Trading Terms Alternate

purchased suppliers

Vegetable & fruit Fresh Fruit/ $1400 / week 30 days The green grocer
supplier vegetable

Tasty Meat and Fresh meat $600 / week 30 days Mavs Meat shop
Delicatessen manufactured
supply meat

Café supplies Plant and As required 30 days Daily coffee

equipment

Hot shop coffee Coffee beans $400 / week 14 days Great coffee

BWS(drink Wines, beer, soft $350 / week 14 days Koru drink

supply) drinks

Uniform R us Staff uniform and 4 per quarter 30 days Work wear

badges

Café supply Serviettes 30 days Internet sealer

tablecloths

 Wage

position wage

Manager $1500/ wk

Supervisor $1200/ wk

Staff $19 /hr

 Rent
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$700 /week

At the beginning: 1 month bond $2800

 Starting business cost

$65,000

 Monthly Maintenance cost

Supply 5,600+2,400+800+700+240 = $9,740

Wage 6,000+4,800+1,900 = $12,700

Rent $2,800

TOTAL $25,240

CHAPTER 4 : Human Resources Plan

Recruitment Strategies
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A strategy is influenced by many factors and needs to be tailored to a client’s circumstance.

Components of a comprehensive strategy include:
1. Exploring options within your organisation.
2. Generating referrals from within your organisation.
3. Researching and searching within target.
4. Advertising (print & electronic media) for passive job seekers.
5. Accessing the network of a recruitment partner.
6. Accessing the database of a recruitment partner.

Performance indicator

The responsibilities of a quality assurance are to review business statistics.

1. Effective communication and report writing skills
2. Good negotiation skills with customer oriented attitude
3. Excellent analytical abilities to grasp the key points from complicated details
4. Good leadership capabilities to lead projects to successful completion
5. Basic knowledge of applicable software to infer statistical data

Organisational chart

Owner

Chef
Waitress

Kitchen
hand Counter
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IDENTIFY EMPLOYMENT METHODS

Employment Contact Responsibility/ job descriptions

Owner/manager Full-time - management the shop

35-40 hours a week - Organizes the job the right staff
- Have knowledge and skill about their own business
- Recruiting training and supervising staff
-Agreeing and managing budgets
- Promoting and marketing the business
- Ordering supplies

Chef Full-time - Planning menus

35-40 hours a week - Ensuring compliance with licensing, hygiene and health
and safety legislation/guidelines
- Overseeing stock levels
-Determine how food should be presented, and create
decorative food displays.
- Determine production schedules and staff requirements
necessary to ensure timely delivery of services.
- Estimate amounts and costs of required supplies, such as
food and ingredients.
- Inspect supplies, equipment, and work areas to ensure
conformance to established standards.
- Instruct cooks and other workers in the preparation,
cooking, garnishing, and presentation of food.
- Monitor sanitation practices to ensure that employees
follow standards and regulations.

Kitchen hand Casual - Performs any combination of following duties to

20 hours a week maintain kitchen work areas and restaurant equipment
and utensils in clean and orderly condition: Sweeps and
mops floors.
- Washes worktables, walls, refrigerators, and meat blocks.
- Segregates and removes trash and garbage and places it
in designated containers.
Steam-cleans or hoses-out garbage cans.
- Sorts bottles, and breaks disposable ones in bottle-
crushing machine.
- Washes pots, pans, and trays by hand

Counter Part-time - Scrub and polish counters, steam tables, and other
20 hours a week equipment, and clean glasses, dishes, and fountain
equipment.
- Serve food, beverages, or desserts to customers in such
settings as take-out counters of restaurants or
lunchrooms, business or industrial establishments, hotel
room, and cars.
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- Replenish foods at serving stations.

- Take customers' orders and write ordered items
on ticket, giving ticket stubs to customers when needed to
identify filled orders.
- Prepare food such as sandwiches, salads, and ice cream
dishes, using standard formulas or following directions.
- Wrap menu item such as sandwiches, hot entrees, and
desserts for serving or for takeout.
Waiter/waitress Part-time - Check with customers to ensure that they are enjoying
20 hours a week their meals and take action to correct any problems.
Collect payments from customers.
- Write patrons' food orders on order slips, memorize
orders, or enter orders into computers for transmittal to
kitchen staff.
- Prepare checks that itemize and total meal costs and
sales taxes.
- Take orders from patrons for food or beverages.
- Check patrons' identification to ensure that they meet
minimum age requirements for consumption of alcoholic
beverages.
- Serve food or beverages to patrons, and prepare or serve
specialty dishes at tables as required.
- Present menus to patrons and answer questions
about menu items, making recommendations upon
request.
- Clean tables or counters after patrons have finished
dining.
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CHAPTER 5: Financial Plan

PTK Financial Managers is a comprehensive financial planning and estate planning consultancy. PTK's
services are comprehensive in terms of offered products (mutual funds, equities, estate planning)
and depth of research. Although it costs a fair amount of money for PTK to do an in-depth amount
of research into prospective investments as well as possible options for the client, this up-front cost
will be eclipsed by a long-term relationship that is likely to be established out of earned respect.

PTK Bear Financial Managers serves the Portland Metropolitan area. PTK will be generating new
clients through a combination of networking and monthly public seminars that introduces otherwise
unreachable segments of the population. Besides the seminars developing new business, it is also a
way that PTK can give back to the community.

PTK is a sole proprietorship that will reach profitability by month eight and will have modest profits
by the end of year.
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Start-up budget

As a start-up organization will require a decent amount of equipment to begin operations.

The following is a somewhat complete list of the needed equipment:

 Cash register;
 Computer system, including printer, Internet connection;

 Convection oven;

 Refrigeration unit;

 Blender/food processor;

 Assorted knives, cutting boards, serving dishes, silverware, food containers;

 Shelving units;

 Tables, chairs, table clothes and other table accessories;

 Lighting units;

 Espresso machine and coffee maker (these items are subsidized by the coffee vendor
who sells the coffee/espresso beans).
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Start-up Funding
Start-up Expenses to Fund $5,500
Start-up Assets to Fund $59,500
Total Funding Required $65,000
Assets
Non-cash Assets from Start-up $25,000
Cash Requirements from Start-up $34,500
Additional Cash Raised $0
Cash Balance on Starting Date $34,500
Total Assets $59,500
Liabilities and Capital
Liabilities
Current Borrowing $0
Long-term Liabilities $0
Accounts Payable (Outstanding Bills) $0
Other Current Liabilities (interest-free) $0
Total Liabilities $0
Capital
Planned Investment
Entrepreneurship Program Loan $40,000
Investor 2 $25,000
Additional Investment Requirement $0
Total Planned Investment $65,000
Loss at Start-up (Start-up Expenses) ($5,500)
Total Capital $59,500
Total Capital and Liabilities $59,500
Total Funding $65,000

Start-up
Requirements
Start-up Expenses
Legal $3,000
Stationery etc. $300
Brochures $500
Consultants $1,000
Rent $700
Total Start-up Expenses $5,500
Start-up Assets
Cash Required $34,500
Other Current Assets $0
Long-term Assets $25,000
Total Assets $59,500
Total Requirements $65,000
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Important Assumptions

General Assumptions
Year 1 Year 2 Year 3
Plan Month 1 2 3
Current Interest Rate 10.00% 10.00% 10.00%
Long-term Interest Rate 10.00% 10.00% 10.00%
Tax Rate 30.00% 30.00% 30.00%
Other 0 0 0

Break-even Analysis

Break-even Analysis
Monthly Revenue Break-even $9,799
Assumptions:
Average Percent Variable Cost 27%
Estimated Monthly Fixed Cost $7,149

Projected Profit and Loss

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Pro Forma Profit and Loss

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Year 1 Year 2 Year 3

Sales $68,673 $145,299 $203,676
Direct Cost of Sales $18,571 $39,292 $55,079
Other Costs of Goods $0 $0 $0
Total Cost of Sales $18,571 $39,292 $55,079
Gross Margin $50,102 $106,007 $148,598
Gross Margin % 72.96% 72.96% 72.96%
Expenses
Payroll $54,600 $70,200 $73,200
Sales and Marketing and Other Expenses $2,400 $2,400 $2,400
Depreciation $5,004 $5,004 $5,004
Rent $9,000 $9,000 $9,000
Utilities $3,600 $3,600 $3,600
Insurance $3,000 $3,000 $3,000
Payroll Taxes $8,190 $10,530 $10,980
Other $0 $0 $0
Total Operating Expenses $85,794 $103,734 $107,184
Profit Before Interest and Taxes ($35,691) $2,273 $41,414
EBITDA ($30,688) $7,277 $46,418
Interest Expense $0 $0 $0
Taxes Incurred $0 $682 $12,424
Net Profit ($35,691) $1,591 $28,990
Net Profit/Sales -51.97% 1.09% 14.23%